Macaroni Dunbar Mukbang!
Hey all my Sparkles!
I hope you enjoyed this macaroni dunbar mukbang! It was so delicious and one of my favorite meals! More videos coming soon!
THE BEST MACARONI DUNBAR + Recipe!
xoxo,
Zelma
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Yo Necesito un Milagro
Provided to YouTube by Sony Tropical
Yo Necesito un Milagro · Huey Dunbar
Yo Si Me Enamoré
℗ 2001 Sony Discos, Inc.
Released on: 2001-02-22
Composer, Lyricist: Alejandro Jaén
Keyboards, Piano, Arranger, Drum Programmer, Producer: Sergio George
Producer: Jimmy Greco
Background Vocal: Marco Ibañez
Producer: Ray Contreras
Bass Guitar: Rubén Rodríguez
Executive Producer: Oscar Llord
Bongos, Congas, Percussion: Marc Quiñones
Recording Engineer: Mario de Jesús
Congas: Richie Flores
Baritone Saxophone, Tenor Saxophone: John Scarpulla
Trombone: Ozzie Meléndez
Trombone: William Cepeda
Auto-generated by YouTube.
Doctor's Journey to A Plant Based Life & Medical Practice | Chef AJ LIVE! with Dr. Paul Giles
Dr. Paul Giles
My first exposure to the WFPB world came between 1st and 2nd year of med school when a preceptor introduced me to a book by Dr. McDougall. I made the switch for about a semester until I lost so much weight I was shamed into reverting back to a SAD.
Later, I started dating and then living with an ethical vegan, and so all the meals he and I ate at home were plant based, if not unprocessed - which helped me keep weight on this time. After about a year of this I watched Forks over Knives on Hulu, which convinced me to make the switch again, and soon after I ran into Uprooting the Leading Causes of Death by Dr. Gregor on YouTube, looked up and read as much of his works cited as I could find and finally came around to incorporating WFPB counseling in my practice of medicine.
As I learned to cook without oil, I learned to eat larger portions and was able to maintain my weight, I also was not exercising as much as I did to combat the stress of med school... and I wasn't in my 20s anymore.
My Favorite mantra for my patients is: Plan to Succeed
This is not an optimistic affirmation, rather a direct call to action. If you want to succeed you have to plan. I believe we live in a food culture that is more than happy to take advantage of our tendency to make food a last minute, impulsive decision.
I work 12 hour days, and never have time to cook on work days - so I must have my meals ready to reheat. Good thing I'm fine with the same leftovers for a week. I am fascinated with batch cooking and the progressive leftover meal that changes from Monday to Sunday.. alas, I'm not there yet.
I encourage patients to think about their meals for 7 days at a time. make out the grocery store list, and only buy what's on the list. Plan out for the day of the week that is more full so that you already have things made in time. Some vegetables chop and some grains pre-cook very easily on the weekend and can be added quickly on a weeknight. This also is an opportunity to get the whole family involved and participating in food selection and to have an open discussion about food and nutrition.
I had a 60+ y/o pt the other day who moved some heavy furniture with a friend, and the friend got winded and thought my pt was only in his early 50s and was surprised to find out my pt was actually older than he was. As proud as this made my patient, he was still supplementing his workouts with Protein Shakes. Despite him making amazing changes in his life and making it to where being plant based was now his baseline, I still challenged him on this one Processed Food. I explained he didn't really need the protein so much as the calories. After reviewing what he was eating, he simply was not eating enough. So perhaps he will start to increase his portion sizes or increase his meal frequency so he does not feel the need to rely on that product so much anymore. Maybe he will bring it up next year, at his well physical.
I've had many patients lose weight with the change. Several Diabetics reduce medications, a few get off medication completely, and one or two I've taken the diagnosis away from. I have also reduced blood pressure medications in my practice.
It is hard to keep track of all the changes in my WFPB patients, because they don't come in as often - I more-so see my SAD patients, and try, each time I can, to encourage change, and help them when they are ready for the switch and share recipes.
Oatmeal Banana Balls (two ways)
1 banana, brown and spotty
1 cup (ish) rolled oats
Mash banana, mix in oats, roll into balls, microwave for 1 minute. enjoy.
Dressed up Version:
1 banana, brown and spotty
1 cup (ish) rolled oats
1 Tbsp FlaxSeed Meal
1 Tbsp Hemp Hearts
Cinnamon
Clove
Ginger
1 Tbsp Raisins
1 Tbsp Cocoa Nibs
Mash banana, mix in flax and hemp hearts, mix in spices, mix in raisins, mix in Cocoa Nibs, Roll into balls and microwave for a minute.
Batch cooking: Multiply recipe by number of ripe bananas, Place rolled Banana Balls in the Freezer raw. Then remove some from the freezer and microwave for 1.5 mins.
InstaPot Caribbean Rice &P eas
2 cups Brown Rice
2 cup Beluga Lentils
1 can coconut milk
8 oz can pineapple juice
water to make 3 cups of liquid
1 large red onion diced.
1-3 habanero (or jalapeno) peppers
Garlic (1-2 Tbsp)
Ginger (1-2 Tbsp)
2-3 tsp cumin
0.5 tsp Black Pepper
0.5 - 1 tsp Allspice (jamaican pepper)
1-1.5 cup Pineapple (fresh or Frozen)
1-1.5 cup Mango (Fresh or Frozen)
Saute 1/2 the Onion, garlic, and ginger if you wish - or simply add them directly with the rice, lentils, liquid, pepper, and spices. Stir
Pressure cook high, with natural pressure release for 20-22 mins.
Stir in remaining 1/2 of the diced red onion with Pineapple and Mango Chunks.
Serve with Greens of your choice...
Or steam and roll Collards to wrap this filling for meals on the go!
Rendering, Butchering - Chef Eric Cooking Channel
Chef Eric shows how to prepare, butcher, or render, meats for cooking. This how-to video includes a slab of beef, salmon and a whole chicken. Chef Eric cooks for Pechin Firehouse Restaurant in Dunbar, Pennsylvania and all the ingredients are available from the Pechin Grocery Store.