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Vamos sortear 1 Espetinho de Picanha Completo, na sexta dia 27/10/2019 após as 18h.
Para concorrer no sorteio vocês devem:
1 - Seguir os instagrams @espetonopontolanches e @aparecemais;
2 - curtir a foto oficial no instagram @espetonopontolanches;
3 - marcar 2 pessoas por comentário na foto oficial (não vale lojas, famosos ou repetir uma pessoa em mais de um comentário);
4 - O ganhador desse sorteio não poderá ganhar novamente no próximo sorteio do @espetonopontolanches;
5 - O perfil deve estar desbloqueado.
6 - Deve ser consumido em nosso restaurante.
ATENÇÃO - Caso o sorteado não siga corretamente algum item acima será desclassificado.
Three things we LOVE in the Caribbean are plantains, avocado and cucumbers! I haven't cooked a heavy meal for myself in weeks so I had to splurge!
Today's home-cooked Caribbean meal entails cucumber salad (Garlic is a MUST) and fresh tomatoes, pesto flavored blanched pumpkin, okra and carrots with cinnamon and nutmeg flavored sweet potato mash and beef stew!
I didn't feel sleepy or heavy after eating! It's not always what you eat, but how you prepare it!
Flautas De Papa🥔
(Potato Flautas or “Potato Flutes”)
Growing up, I remember my mom making “flautas” with different types of fillings; chicken, beef and potatoes. What I like about the potato flautas is that they are easy to make and so yummy. Here’s a recipe that I’m sure you’ll enjoy. I’m also including an easy Picó de Gallo recipe that you can use to garnish your flautas. Feel free to get creative with your garnishes and enjoy! Recipes will be in my highlights. #flautasdepapa#comidamexicana#micocina#homecook#kitchen#flautas#dinascocina#homemade#instafood#yummy#mexicanfoodies
Calling all noodle fiends! Have I got a place for you. It’s a small hole in the wall in the hole but the food is worth a try to check out. Heads up that parking was a pain during prime hours so try to go at off times.
Currently on my obstetrics/gynecology rotation & loving it!! I delivered my first baby this weekend & it was by far the most magical thing to have happened yet!
But on the other hand I’ve also been feeling a bit run down after two 26 hour call shifts this week. I decided to treat myself to a nice bowl of ramen on this gloomy Sunday to recharge & get ready for another long week!
This is the classic ramen from @theramenbutcher in #Chinatown . It was absolutely delicious with just the right amount of richness you crave for without coming across as greasy. Biggest bonus was that you got a free refill of noodles!! Noodles that were thinner than I’m used to but complimented the dish perfectly. Their gyozas were also superb although the dipping sauce had a bit too much soy sauce for my liking. Definitely recommend checking this place out for your next ramen fix!
Makes 3 servings:
1 can of jackfruit (in brine)
1 small onion (or 1/2 medium onion)
2 garlic cloves
1/3 cup vegan BBQ sauce
1 large handful of chopped kale (I used purple kale)
1/2 cup chopped mango
1/2 cup vegan cheese
Fresh lime juice _______________________________________________________
Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands. If there are any tough, chewy seeds cut them up with a knife or discard those pieces.
Thinly slice onion and jalapeño and chop garlic.
Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. Next, add garlic and pulled jackfruit and continue cooking on low medium heat for about 15 minutes until all excess liquid is gone. You want the jackfruit to have a relatively dry texture so it can absorb the sauce and flavors better.
Add sliced jalapeños and BBQ sauce and continue cooking for another 5 minutes.
In the meantime wash and chop kale, squeeze some lime juice over it and give it a quick massage (optional but recommended). Assemble flatbread or wrap with some of the vegan cheese, jackfruit mix, kale and mango. You can add a bit more of the BBQ sauce here as well!
I always cover one half of the flatbread/wrap with all fillings, sprinkle a little more cheese on top and flip the other side over.
Fry them in a non stick pan (no oil necessary unless you want them to be extra crispy) for a few minutes each side on low medium heat until lightly browned and cheese is melted.
Cut in half and enjoy!
Ps: They taste great cold too! #bestofvegan
85 6,6967 hours ago
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