Check out what the stars are craving
Stopping by a fast-food joint in a ball gown? Why not!
Watching the stars eat their hearts out is almost as entertaining as watching them perform. After all, it isn’t every day that you catch a celebrity walking into a fast-food joint while in a demure ball gown. As celebrities wined, dined, or kicked back and snacked, we followed their happenings over the busy weekend:
Vampire Diaries star Nina Dobrev doesn’t care what she is wearing — she wants that cheeseburger NOW.
Jenna Dewan Tatum
Jenna Dewan Tatum has a ton to celebrate: hot husband, adorable kid, and now a delicious birthday cake to make it even sweeter. Happy belated birthday Jenna!
Husband of Nicole Richie and father of two, the Good Charlotte rocker Joel Madden gets his sweet tooth fix from a whole lot of tasty-looking donuts.
Vegan singer Ellie Goulding is not shy about sharing her animal-friendly foods!
Zane Schweitzer might spend more time on water than land. Born and raised on Maui, Schweitzer grew up surfing, standup paddling, windsurfing, and kitesurfing at home.
At just 25 years old, Schweitzer’s athletic resume is pretty stacked. Between windsurfing and standup paddling, Schweitzer has already collected 15 world championship event wins as well as an ISA gold in SUP surfing. He holds four Master of the Ocean titles, and is a two-time champ of the Ultimate Waterman challenge, a rigorous competition where the world’s best compete in eight different ocean sports over a span of ten days.
Despite his impressive collection of podium finishes and gold medals, Schweitzer is most proud of his community-outreach projects. He founded Standup for the Cure alongside his family, and over the past eight years has lent a hand in raising over $1.3 million for uninsured breast cancer patients.
He also regularly hosts InZane SUPer Grom clinics, through which he helps youth connect to the ocean by introducing them to standup paddling. To top it off, Schweitzer is environmentally active, and tries to educate others on how they can lead a more environmentally friendly life.
Between training, competing, travelling, and doing work in the community, Schweitzer is always on the go. Here, the waterman shares how he fuels his active lifestyle, his favorite pre-workout meal, and how his commitment to living a sustainable lifestyle translates to the foods he eats.
What’s your food philosophy?
I’ve grown up in an environment in Hawaii that allowed for my family to follow a healthy diet. My father is a fisherman and farmer, and has passed on the importance of honoring our food. He’s made me well aware of what it takes to put food on the table for a family. With all of my traveling, I quickly learned that not all food we have access to can be as fresh – or as honored – as it is back home. @GaliProductions
While traveling, I caught a bad amoeba or parasite that impacted my health to the point of hospitalization on multiple occasions over a period of three years. After I gave up on western medicine, I was forced to learn about my body, nutrition, and what is fuel and what is toxic. I worked with nutritionists and naturopaths who got me on a road to recovery after a miserable period of three years trying to hold my strength during travel, training, and competition.
I’m especially grateful to Spice Prince of Island Spice on Maui who pinpointed what I may have and how to treat it with diet and natural remedies. After three months of working with Spice on a mostly alkaline and vegetarian diet, along with multiple dosages of herbs and other natural remedies throughout my day, I saw major improvements in my energy, ability to gain weight, hold my food, and my overall health.
You’re very conscientious about your impact on the environment. How does that translate to the foods you eat? Matty Schweitzer
With my personal experience fighting for daily health, every day that I wake up feeling “normal” and not sick, I am so grateful. Even though I may have fought off my personal health issue, I’ve decided to continue following a whole-food and plant-based diet – not just for my own energy, longevity, and recovery, but for the power of choice to support an alternative food industry that does not have nearly as much of a negative impact on our environment.
When I’m traveling, it’s more of a test and even challenge at times to make this choice, but at home it’s easy for me to live mostly off the land and ocean. I still eat fish and meat occasionally, but only if I catch it, kill it, and bless it myself. I believe appreciating the process of our food preparation and presentation is important and honoring our food should be a reflection on our choice of diet.
As a professional waterman, why is it so important to be conscious about what you’re eating? Matty Schweitzer
For me, it’s about being able to be ready for action all the time – feeling healthy, strong, full of energy and having that confidence that we can go further, bigger, faster, and live longer. I want to be living this lifestyle for a lifetime, and that is a big motivation for diet consciousness!
You spend a lot of time on the water. How do you stay fueled?
I don’t stress too much about when I eat day-to-day. I mostly understand the energy I’m feeling today is potentially from the food/fuel I took in yesterday and the past three days. If you want to feel good on game day, you’ve got to be fueling up good everyday.
I’m still exploring methods to better understand my ideal calorie intake and nutritional absorption. If I know I have an endurance race or surf event over the weekend, I make sure to hydrate well at least two days before game day, as well feed myself appropriately. I eat mostly whole-food and plant-based, so I mainly eat wild rice, beans, broccoli and tons of in-season varieties of veggies. In between three solid meals, I snack on nuts, seeds, dried fruit, and other good snacks.
How do you stay grounded through all of your travelling, training, and competing? Matty Schweitzer
I find it very important to not only continue to grow physically but also mentally with meditation and manifestation/visualization exercises. I truly do owe credit for much of my success to journaling and practicing gratitude and mindfulness.
Zane’s Pre-Workout Smoothie
“My favorite go-to pre-workout meal is a power smoothie,” Schweitzer tells ASN. “This usually consists of whatever is available and in season, along with ingredients from the Dr. Greger’s Daily Dozen checklist.”
– 3 handfuls of in-season fruit such as banana, coconut and papaya
– Small handful of goji berries
– 1 tbsp mix of chia seeds, ground flax seed, and moringa powder
– Pinch of black pepper and cinnamon
– 1/4 cup vegan protein powder (hemp, rice, or pea)
– Handful of Brussels sprouts and arugula (optional)
– Harvest fruit and freeze it
– Prepare oatmeal, place in bag, and freeze
– Combine ingredients in a high-quality blender and blend, adding water and ice until the desired consistency is reached
“A lot of the time I’m not thinking of making a tasty smoothie, but I appreciate the taste and power from the fuel I mix in,” says Zane. “These are all rough measurements as well, as normally I would eyeball it with a spoon.”
More Nutrition Tips from Athletes on ASN
The article was originally published on Standup Paddling
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Posted to Recipes on February 5, 2018 | No Comments
Wings are an easy go-to keto option, but traditional honey-garlic sauce is loaded with sugar. This sugar-free “honey” garlic sauce is as delicious as the real thing! And thanks to a secret ingredient, these wings are extra crispy even though they are baked in the oven – no deep fryer necessary! Toss them in the sugar-free “honey” garlic sauce, sugar-free BBQ sauce, buffalo sauce or a simple salt & pepper mix and enjoy!
Is the Dragon Fruit Pitaya Smoothie Bowl (sans honey) your usual go-to, but you’d like to whip it up at home instead? Jamba lists all ingredients on their website, making it super easy to recreate options in the comfort of your own kitchen. Load up on frozen fruit, shredded coconut, and swap in vegan honey for the full effect. PS: Jamba offers a new vegan-friendly breakfast sandwich, several plant-based smoothies, customizable oatmeal, and an accidentally vegan Apple Cinnamon Pretzel, too.
The beauty of this cake recipe from Dominique Ansel is that the main measuring tool is a simple yogurt cup. Yogurt cake was his first foray into the world of baking, thanks to its easy-to-remember ratio of one-two-one: One single-serve yogurt cup, to two cups of flour, one cup sugar. “Growing up in France, every kid learned how to make this easy yogurt cake,” Ansel writes. “All you need is a container of yogurt and a few pantry staples, and you use the yogurt container as a measuring cup for the other ingredients.
Dominique Ansel. (Photo: Dominique Ansel Bakery New York)
It’s a classic, no-fail recipe that makes for a great weekend project with the kids. Ansel is best known as the inventor of the croissant-donut mash-up and for his flowering hot chocolates. The yogurt cake recipe is featured in his cookbook “Everyone Can Bake,” which launched in the US in April.
– 1 container (7oz/ 200ml) yogurt (plain full fat or Greek yogurt)
– 2 containers flour
– 1 container sugar
– 1/2 container olive oil or vegetable oil
– 3 eggs
– 1/2 tsp baking soda
– 1 tsp vanilla
– 1 tsp salt Tools
– Large mixing bowl
– Wooden spoon or spatula
– Round cake pan or loaf pan
1. Preheat your oven to 360F (180 degrees Celsius)
2. Butter and flour your cake/ loaf pan (you can also use cooking spray)
3. Combine all ingredients except the eggs and vanilla in a large mixing bowl. Stir with a spatula until smooth and free of any lumps. Add the eggs and vanilla in stir until combined.
4. Pour the batter into the prepared cake/loaf pan. Bake for 25-35 minutes or until the top is golden brown and a paring knife/cake tester comes out clean. Once baked, let cool for 5-10 minutes before removing from the pan.
Jennings: I recently started using a timer on my phone and it goes off every 4 hours, so now I eat something at 8:00, 12:00, 4:00 and 8:00. Before that I𠆝 eat breakfast then not eat again until family meal at 4:00 when I𠆝 just gorge because I𠆝 be so hungry then do the same thing at midnight after work. I usually think about protein first for meals now, so at noon it’s often grilled chicken with greens or brassicas. I’ve pressured our chefs to make healthier options for family meal at 4:00 or I just make a small piece of fish and some beans. In the cooler months I’ll do a lot of stews and soups as I find the liquid helps fill me up. 8:00 is something quick since it’s mid-service so that’s often yogurt with fruit. I try to stop eating after 8:00, though occasionally I might eat a bar to keep me going.
Fitness guru Ori Hofmekler is the mastermind behind this IF method, which involves eating small amounts of vegetables and fruits during the day and one big meal at night, eaten during a four-hour window. It’s recommended to eat a more “paleo-friendly” diet of whole, unprocessed foods.
Best for: This IF method is best for the super controlled/structured eater. While balance is always the best option, people who have a hard time “allowing” themselves the occasional indulgence might benefit from the awareness that having a super clean day to look forward to might bring. It may also help reduce negative self-talk attached to non-clean eating choices.
*If “control” is a real issue for you, though, I highly advise talking to your doctor and getting a dietitian referral to address it, plus NOT incorporating any IF method in your life.
There isn’t clear research on which type of IF method is best for certain goals. It’s really a matter of trial and error, finding the best method that works for you. Because in the end, the whole goal of regulating your “diet” is to find what works internally for YOU and makes you actually FEEL good – fueled, full and happy. You might find that through IF, but if it ever feels like it’s steering you down a different kind of path to punishment, check back in by giving yourself an intuitive eating pep talk.
And, a s with any diet change, you should consult your doctor before implementing one of these options into your life, and of course, always listen to your body. If something doesn’t feel right and isn’t serving you, DON’T DO IT. No six-pack or buns of glory are worth feeling crappy. Health comes first.
Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires. In Solvang, Calif., the Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions. Roger helps fire up a meal of juicy beef ribs and grilled chickens for their weekly ranch cookout. In San Diego, Roger visits the outdoor kitchen of caterer Clyde Van Arsdall of 3 Squares Gourmet to slow-roast herb and citrus-stuffed turkeys on the spit while vegetables roast in the oven. Then it all comes together for a hearty soup that's cooked in an antique cauldron rigged above scorching hot coals.
Roger Mooking visits two Southern California barbecue joints that serve smoked meat specialties on weekends only. First, he meets a husband and wife team running a pop-up restaurant called Moo's Craft Barbecue in their own backyard. He helps load their 2,000-pound smoker with Texas brisket and pork butt for tasty tacos and samples their signature side dishes, Mexican street corn and coleslaw kicked up a notch with tequila. Then Roger finds Calabasas Custom Catering in the parking lot at Jim's Fallbrook Market. He helps caterer Paul Varenchik fire up a big Santa Maria grill to cook beef tri-tip, chickens and baby back ribs, and the waiting customers complete their barbecue plates with crusty garlic bread, macaroni salad and potato salad.
Roger Mooking meets Chef Thomas McNaughton of San Francisco restaurant flour + water at a farm in Healdsburg, Calif., for a live-fire feast of epic proportions. They affix a whole pig to a metal cross to cook over hot coals for several hours, basted often with a mixture of butter, herbs, warm spices and citrus. The pig roast drippings fall into a potato-filled cast iron pan set over the hot coals, and whole onions and squash are nestled directly in the embers. To complete this feast, Roger and Thomas suspend chickens over a fire to roast. But these aren't just any chickens -- they're black-skinned chickens with a slightly gamier flavor. It's a fiery feast Roger won't soon forget.
Roger Mooking is on the hunt for the most radical barbecue rigs, and he starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. In Napa Valley, Calif., he checks out Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef. For a side dish, fermented cabbages are hung on the grill to cook low and slow with the meat. As they wait for this feast to cook, Roger learns how to transfer a tree stump into a flaming stove for boiling potatoes that are then crisped on a hot plancha to complete this feast in the heart of wine country.
Roger Mooking heads to the Lone Star State to meet a family that specializes in two fiery traditions: Texas barbecue and Mexican barbacoa. Pitmaster Adrian Davila of Davila's BBQ shows Roger their massive smoker and shares the secrets to their legendary brisket and spicy beef sausages that the locals call "hot guts." Once smoked, these two meats come together in a Texas favorite, Frito Pie. Then Adrian invites Roger to his family's ranch for traditional Mexican barbacoa. They wrap seasoned lamb in maguey leaves and cook it in the ground before firing up an Argentinean grill to toast fresh tortillas and crisp up the lamb barbacoa.
When it comes to finding great barbecue, Roger Mooking knows that it's not just the small towns that dish out big flavors. He heads to Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way. Using the cooking techniques his Texas grandmother taught him, Kevin loads up his massive smoker with brisket, pork ribs and chicken to cook low and slow in oak and pecan smoke. Kevin also shares his family's 70-year-old recipe for mac and cheese with Roger. In San Antonio, another big city stepping up its barbecue game, Roger meets with Emilio and Christi Soliz, who have turned a small house into a restaurant blending Texas-style barbecue with Tex-Mex flavors. At King's Hwy Brew n Que, they stuff slow-smoked brisket into torta sandwiches with crema and avocado, while fall-apart pork butt is piled onto corn tortillas with cilantro and salsa.
While road-tripping through Texas, Roger Mooking pulls the car over for some seriously delicious barbecue. In San Antonio, he makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire. He also gets a taste of roasted pumpkins topped with goat cheese and arugula. In Santa Fe, Texas, Roger finds another food truck with a penchant for central Texas-style 'cue with a twist. At Smokin D's BBQ Fusion, he loads up a smoker with brisket for a mac and cheese-filled quesadilla, and he also tries the specialty Smoke Dog, a beef jalapeno sausage wrapped in bacon.
Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill County barbecue classics in Texas. First, he heads to Price's BBQ in Gilbert, S.C., which opened back in 1964 and is still run by the Price family. Roger helps fill a massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts to smoke low and slow over hickory and oak coals. Before the pork comes out of the pit, it gets seasoned with Price's time-honored tangy mustard-based barbecue sauce, and Roger learns how to make the family's famed barbecue hash over buttery white rice. In Coppell, Texas, Roger visits Hard Eight BBQ for classic Hill Country barbecue that includes cooking beef, chicken and pork directly over hot coals in rectangular pits. Roger helps owner Chad Decker fill up two pits with pork ribs, half chickens, briskets and jalapeno sausages.
Roger Mooking visits two restaurants in the Lone Star State that turn traditional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue. Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets. Then, in the kitchen, Emma and Roger build the Heimburger -- two beef patties mixed with brisket trimmings and topped with molten cheese and bacon burnt end bourbon jam. In Tomball, Roger visits one-of-a-kind spot Tejas Chocolate and Barbecue. Owners Michelle Holland and her brothers Scott and Greg Moore fire-roast cocoa beans for chocolate bars and confections and smoke beef, chicken and pork in a 3,000-pound propane tank smoker for classic Texas barbecue. The "three chocolatiers" show Roger how to make their signature mole sauce with their craft bean-to-bar chocolate.
Roger Mooking is firing up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan, the culinary masterminds behind Home Team BBQ restaurant in Charleston, S.C. Roger and Taylor light up a burn barrel to make mountains of coals for the pig cooker, which will roast a whole 150-pound hog. During the cook, the hog is mopped with spicy vinegar. Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of locally harvested oysters in a custom rig. It's a magnificent low-country feast featuring a typical pig pickin' and a classic oyster roast.
Roger Mooking is in the Peach State visiting two self-taught pitmasters who smoke tasty Texas-style barbecue. In Atlanta, Roger hits up Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox. Roger and Jonathan load up a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna. After the meat is cooked, Justin shows Roger how to create their two signature sandwiches: the Texacutioner and the Bologna and Cheese. In Augusta, Ga., criminal investigator Chris Campbell trades his badge for a propane torch on the weekends, when he works as a caterer who serves killer barbecue at Campbell's BBQ Co. Roger and Chris fill up his custom-made mobile rig with seasoned briskets and pork butts. While the hunks of meat soak in the smoke and heat, they cook up a pot of Brunswick stew, a Georgia classic made with smoked beef, pork, chicken, vegetables and barbecue sauce.
Roger Mooking fires up two delicioso Latin-inspired feasts. In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker behind Urban Asado. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout. In Smyrna, Ga., Roger hangs out with Chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock. Roger and Andre build a rustic cinder block pit to roast a whole pig. While the meat cooks, they make empanadas by encasing shredded braised pork cheeks in a dough made from green plantains, and they shallow-fry them in a pan of oil set over a bed of hot coals.
Roger Mooking is fanning the flames of a fiery surf-and-turf extravaganza in the Sunshine State. He starts at Mrs. Peters Smokehouse, a smoked fish institution that has been thriving in Jensen Beach, Fla., since 1958. Roger and owner Tommy Lopresto fire up a giant 100-year-old oven to smoke hundreds of pounds of fish, some of which will be used in a special seafood chowder. In Loxahatchee, Fla., Roger meets husband-and-wife operators of Swank Specialty Produce, Darrin and Jodi Swank. The Swanks grow vegetables, greens, fruits and flowers and raise livestock, too. Several times a year, they host events at their farm and invite chefs and local restaurateurs to cook in their wood-fired outdoor kitchen. Roger works with local chef Dak Kerprich of Jewell Bistro to slow-roast three dozen chickens on two massive asado crosses. They also fire up a grill to cook flatbread and char a colorful blend of sweet peppers.
So decadent, rich, and…healthy? Wait a minute…is this allowed? Sure is! With this protein pancake recipe, you will feel like you are cheating on your diet, when you’re actually fueling it. Oh, the joys!
I grew up always putting peanut butter on my pancakes. Sure, it was a good way to add some protein into an otherwise empty-calorie breakfast…but truthfully I just love the combination of flavors. So this recipe takes that concept and ups it with a pancake naturally protein rich with ingredients like greek yogurt and of course, peanut butter. Topped with more peanut butter, of course. Can never have too much.
The popular food website Epicurious.com announced on Monday that it won’t be publishing any new recipes for beef out of concern for climate change.
Editors said the website wants to encourage more sustainable ways of eating rather than dishes with beef. Besides no new beef recipes, there will be no articles or social media posts about beef going forward.
The website will still publish new recipes for chicken, pork and seafood and justified that by saying those meats don’t have the same level of environmental impact as cattle.
The change was actually made without fanfare a year ago, and editors said the data suggests readers respond very positively to vegetarian and alt-meat recipes.
“All our previously published beef content is still available and there are no plans to remove it,” the website explained in an FAQ post about the change. “You may also see beef pop up in our recipe galleries, most of which are archival pieces of content that get lightly updated every year.”
In the post announcing the change, editors admitted that some people might assume the new editorial direction “signals some sort of vendetta against cows ― or the people who eat them” but insisted “this decision was not made because we hate hamburgers (we don’t!).”
Instead, editors said the shift ― which they believe is “not anti-beef but rather pro-planet” is about “not giving airtime to one of the world’s worst climate offenders.”
The Epicurious edict does not extend to other forms of meat such as pork, chicken and seafood. Editors said this is because studies suggest that “beef alone is responsible for about 35 percent of the greenhouse gases in our diet.”
Considering that Fox News ginned up a lot of fake controversy this past weekend by falsely asserting President Joe Biden’s climate change plan would ban burgers, it’s not surprising many people had a beef with Epicurious.
For instance, Mediaite noted that if Epicurious was really serious about limiting beef consumption, editors would simply delete all the beef recipes from the website.
One Twitter user noted that Epicurious helped sustainability in at least one aspect: It gave Fox News shows a narrative that should sustain them for many episodes.
Epicurious makes a strong play for days worth of Fox News segments https://t.co/nZXbevRkZ6&mdash Aaron Blake (@AaronBlake) April 26, 2021
One Fox News contributor got a head start into the grievance.
Goodbye @epicurious. It was fun learning to cook with you when I was a young bride. Unfortunately, I don’t like to mix cooking with my politics. By the way, if you’re really serious about saving the planet, don’t start with cows, start with #China, the world’s worst polluters. https://t.co/tPYV3QKK5x&mdash Rachel Campos-Duffy (@RCamposDuffy) April 27, 2021
Still, a few Twitter users tried to point out that any issues people might have with the dishes may just be conservative virtue signaling since the change was made back in 2020 and nobody griped until Monday’s announcement, such as:
While ditching eggs, dairy, and cheese may sound like a nightmare to some, many people embrace and love a vegan lifestyle. Check out these 11 celebrities who are vegan and loving it.
While it's unclear if the singer (and recent pig owner) is still a vegan, back in 2014 she told The Mirror, that she initially made the decision to go vegan because of her love for animals. "I love animals more than I love most people," she said. "It is tricky dining out, but I just stick to what I know &mdash veggies, fruit, and salad &mdashthen when I get home, I&rsquoll have something else."
Miley Cyrus is very outspoken about her love for animals and her vegan lifestyle. She even has a tattoo dedicated to her veganism, which features the logo of vegan food products. Even PETA called Miley the most "veganly vegan of us all."
Unsurprisingly, Miley's fiancé, Liam Hemsworth is also a vegan, though he told Men's Fitness that's not why he made the lifestyle change. "I have a lot of friends who are vegan," he said. "[Actor] Woody Harrelson was actually one of the original reasons I became vegan, because he's been vegan for, I don't know, 30 years or something. So, with the facts I was gathering, and then just how I was physically feeling, I felt like I had to do something different."