Virtual Cook-along: Berry Green Smoothie, Sweet Potato Broccolini Frittata, Chickpea Couscous Salad
Hosted by Nutrition Australia NSW President Barbara Ward, and joined by Councillor Sameer Pandey from City of Parramatta, we celebrated National Nutrition Week (10 - 17 October 2021) with 3 delicious veggie-packed recipes - inspiring you to #Tryfor5! Presented by Accredited Practising Dietitian, Andrea Powell.
What is the Best Meat to Eat?
Today, Josh and Nicole talk about the tastiest and most delicious meat in the animal kingdom!
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0:00 Intro
1:17 Too Many Animals
2:20 Let's Talk Poultry
3:14 The Most Eaten Animal In The World
4:00 Chicken Vs. Beef
5:00 What About Salmon?
5:40 Nicole Loves Duck
8:41 The Structure Of The Animal
10:13 Josh's Top 10 Animals
11:43 Kim Kardashian
13:42 Shrimp Car-cktail
15:42 The Case For Cow
19:13 Should We Try Cow Udder?
20:30 Mutton Vs. Lamb
23:03 Lab Animals
24:09 Chicken Breast Vs. Chicken Thigh
25:27 Pork Products
28:57 Crowning Our Top 5
33:07 Opinions Are Like Casseroles
36:01 What's The Best Way To Prepare Crawfish?
39:21 Cream Cheese & Jelly Sandwiches
41:11 Goldfish Dipped In A1 Steak Sauce
45:35 Jacob Elordi, Come On The Podcast
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what I eat in a week for the perfect summer (body) l VEGAN
My perfect summer body is the body that allows me to have the perfect summer. How about you?
My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.
Monday:
Breakfast: oatmeal
My basic recipe:
Lunch: burger patty, vegan cheese, red pickled onion, sriracha mayo & arugula on an English muffin
Dinner: one-pot-couscous-dish topped with soy yogurt, radishes & red pickled onions
Ingredients:
carrot
spring onion
plant-based chicken
capsisum
vegetable stock &
spices (ras el hanout, cumin, couscous spice)
Just fry everything in some olive oil, then add the couscous followed by some vegetable stock. Let everything come to a bubble, then turn the heat off & let the couscous soak up all the access broth.
Tuesday:
Breakfast:pancakes (here’s my recipe: with vegan yogurt, nectarine, blueberries & maple syrup
Lunch: Mexican inspired burrito
For the filling:
plant based chicken
red onion
capsicum
corn
black beans
coriander
spices (cumin, paprika, oregano, cayenne pepper)
+ guacamole, soy yogurt, pickled onions & vegan cheese
Dinner: red lentil bolognese
What I used:
½ cup of red lentils
1 onion
3 cloves of garlic
1 tin crushed tomatoes
Fresh basil leaves
1 tsp dried basil
Red wine to deglaze the pan
1 tbsp tomato paste
1 tsp sugar
1 cup vegetable broth
Salt & pepper to taste
I started by frying off the onion in a good amount of olive oil until translucent (10-15 minutes), followed my the garlic. Tafter another 5 minutes, I deglazed the pan with a good amount of (vegan friendly) red wine. I then added may lentils & dried basil & fried it for around 3 more minutes. I then added all the other ingretiend & let it all cook for around 30 minutes.
Wednesday:
Breakfast: cereal
Lunch: Mexican inspired salad with leafy greens, leftover black beans & corn, cucumber, red pickled onions, avocado, baked tofu (marinated in soy sauce, olive oil, cumin, oregano, paprika, cayenne, garlic powder, onion powder, nutritional yeast & a little maple syrup) & a cilantro & lime dressing (I just mixed / blended olive oil, fresh lime juice, a handful of cilantro, some maple syrup, cumin, salt & pepper together)
Thursday: nice cream:
frozen banana, steamed & frozen cauliflower and steamed & frozen zucchini
vanilla protein powder
cocoa powder
a little oat milk
raspberry chia jam on top & in the middle, as well as some blueberries & chocolate protein crunchies on top ( )
Lunch: Burger King meal (plant based long chicken, fries & a coke)
Dinner: my chickpea “tikka masala” (recipe:
Friday:
Breakfast: oatmeal
Lunch/ afternoon tea: current berry cheesecake with a chocolate crust & crumble topping ()
Dinner: Leftover tikka masala
Lunch: currant berry cheesecake with a chocolate crust & crumble topping
Dinner: leftover tikka masala with flatbread
The weekend: pb&j’s, fries, cookies & dumplings that I forgot to film
Music:
The amazing Alyssa with propeller (
Wanted by the gorgeous Lily Ophelia: