(18:30): Café con leche ☕ entera con 2 rebanadas de pan con salvado 🍞 con un huevo 🍳, una feta de jamón cocido 🥓 y una feta de queso de maquina 🧀.
Re power 😂💪. Tengo una re culpa por lo que vengo comiendo y lo que se que voy a comer a la noche, encima mañana también reunión familiar y mas comida, me emcanta pasarla con mi familia pero no me gusta que me re esfuerzo y encima me dicen que como poco...
#Siamo Aperti a Pasqua e a Pasquetta ! Auguri a tutti Voi !
salted pb bars... major yum factor for not a lot of work
1.5 cups almond flour
3 TBS melted coconut oil
Mix and press into pan, bake for 10 at 350. chill for 30 minutes before next layer
PB Carmel layer
1/3 cup pb( or any oil free nut butter)
1/4 cup coconut oil
1/4 cup maple or monk fruit maple
melt all and pour over cookie layer.
Chill 30 minutes before next layer
3/4 cup pure dark chocolate melted
1 tbs coconut oil melted
Large flake sea salt
Melt and pour over pb layer then chill 2 hours
❝When I feel empty, I try to fully experience that feeling of emptiness. I try to confront it. To be honest, those times of emptiness are an important period in one’s lifetime. It’s a time of nothingness. Those times can give inspiration or direction in your life❞ — Jonghyun
🚨New brunch fav🚨@margeauxchicago in the @wachicago is serving up some seriously good French food just a few blocks away from the craziness of Michigan Ave. It’s the perfect place to spend a lazy weekend afternoon, sipping mimosas and nibbling at fresh seafood, eggs benedict and warm pastries, like this gooey Nutella and hazelnut cinnamon roll. I’ll definitely be back! //📍Margeaux Brasserie in the Waldorf Astoria, Mag Mile, Chicago #thefoodiefriend#brunch
Woaaaaah! 👀😍 Follow: 👉@Onefoody 🍦🍰
Tag your friends!👇💕
I don’t know man, I just started eating pho 🍲 and I was like.... “wow my problems... where did they all just go??” 🤤 #vietnamesefood#noodles
Teriyaki Katsu Rice Bowls 🍚😍 by @thefoodietakesflight
2 240g blocks fresh extra firm tofu
Canola oil, for frying
Teriyaki sauce (recipe on blog)
½ cup flour
1 tbsp + 2 tsp cornstarch
1 tsp baking powder
1 tsp salt
1 tsp sweet paprika powder, optional
½ cup water
1 cup japanese breadcrumbs, or more as needed
1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
2. Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu.
3. Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs.
4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.
5. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.
6. Let cool for 10-15 minutes then diagonally into 3/4-inch thick strips. Drizzle with some teriyaki sauce and enjoy with rice.
Fries alert! Sweet potato fries with chicken, gravy, cranberry #aioli at FRIED, a French Fry and Music Festival at Hance Park. Were tallkng pizza fries, churro fries, carne aside fries, poutine, clam chowder fries, duck fat fries, spicy crab fries, chili cheese fries, cajun fries, apple pie fries...till 10 pm and live music!! #[email protected]#frenchfries#gourmetfries#downtonphx