Our night at Rustico was full of surprises! It was my first time to try the traditional Catalan dish - Charcoal grilled #Calçots 西班牙大蔥. Honestly, I didn’t expect much when I first saw the charred spring onion. We were asked to tilt our head back, open our mouth wide and slowly drop the white Calçot. The Calçot was exceptionally sweet! People in Catalonia even celebrate the harvest of Calçot every year!
Another surprising dish is the Rustic toast with tomato, garlic, seasalts and olive oil. I never thought that I will praise a toast. I am not a fan of olive oil but this combination is perfect and the toast was very crispy.
If you are a seafood lover, go for the Jumbo Prawn 烤燒珍寶大蝦 , which was nicely butterflied and grilled. It was very meaty, perfect when served with 🍋
Don’t forget to order a #Paella 西班牙黑毛豬海鮮飯 🥘 in a Spanish restaurant !
We ended our day with our breakfast (Yes! Breakfast at 10pm) Interesting fact: Churro is actually eaten as breakfast in Spain! I hope I am not the only one who doesn’t know about this...
I was so surprised to find such a lovely restaurant in Lai Chi Kok, an industrial area in HK. Highly recommend you to visit Rustico for a relaxing night! Grilled calçot is a seasonal dish, the menu is only available until 14 April! 2 weeks to go!
I must need to say a big thank you to Mr. Alvarez for teaching us so much about the culture of Spain! Gracias!
Spending per head: HKD$750
Address: G01, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok
How to go: Take MTR to Lai Chi Kok station, exit D2
#香港 #香港旅行 #explorehongkong_food
#rusticohk #calcotsfestival #jincommunications #hkfoodie #spanishfood #hongkong #香港好去處
同時也有2部Youtube影片,追蹤數超過250萬的網紅Joanna Soh Official,也在其Youtube影片中提到,SUBSCRIBE: http://bit.ly/SUBJoannaSoh | Follow my IG: https://instagram.com/joannasohofficial/ No idea how or where to start? Watch this - Beginner'...
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- 關於how much olive oil per day 在 Explore_HongKong Facebook 的最佳貼文
- 關於how much olive oil per day 在 DR. SIMON MSH Facebook 的精選貼文
- 關於how much olive oil per day 在 Zoe Raymond Facebook 的精選貼文
- 關於how much olive oil per day 在 Joanna Soh Official Youtube 的精選貼文
- 關於how much olive oil per day 在 Joanna Soh Official Youtube 的最佳解答
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how much olive oil per day 在 DR. SIMON MSH Facebook 的精選貼文
Feel like you’re doing everything right yet the scale just won’t seem to budge? If you’re frustrated with your fat loss progress, you might be making one, or many, of these mistakes.
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Bites, licks, and tastes, while seemingly innocent, cause calories to add up over time. If you know you’re guilty of this, take a week or two and really try not eating anything outside your planned meals and/or snacks.
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For many dieters, it’s easy to stay on track during the week, but come the weekend all bets are off. It doesn’t matter if you’re perfect Monday-Friday, overeating on the weekend, can undo all the progress you made the days before.
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You can be eating nothing but the healthiest foods and still not lose fat. Nuts and nut butters, olive and coconut oil, avocado, etc. while all healthy, pack a big caloric punch. Not to say don’t eat them, but do be mindful of how much you’re eating.
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Portion distortion can easily sabotage fat loss. A heaping tablespoon instead of a leveled one can be the difference in at least 50 extra calories.
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Doing all the exercise with no days off? Might seem like the right thing to do, but not giving your body days off to recover can increase cortisol and cause water retention and fat gain.
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If you’re killing it in the gym but sitting on your butt the rest of the day, then you’re probably not burning that many calories. Increasing your non exercise activity is an easy way to start seeing some progress.
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You can’t diet forever without your metabolism slowing down, meaning you’ll be burning fewer calories overall. You should only be dieting for 8-12 weeks at a time a few times per year.
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Chronic inflammation from too much exercise, unmanaged stress, not enough sleep, gut infections, food intolerances, etc. all increase cortisol and prevent fat loss or even lead to weight gain.
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Join my Self Ascension Club to know more about healthy lifestyle and success. Click the link in my profile ⏩ @drshsbd
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how much olive oil per day 在 Zoe Raymond Facebook 的精選貼文
Boxing day's morning quick fix breakfast in a jar before I go for yoga!
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Ever since I was little, my parents taught me never to waste food. It’s always tempting to over order when everyone is hungry, so the family would always review our orders first to ensure that we can finish the food before submitting to the kitchen. However, on some days where there's excess food, we will request to have them packed up. My mom will then prepare it for our next meal.
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It is in me to do the same now & this morning's healthy breakfast jar was prepared with leftover fruits & vegetables I found in my fridge. You can't tell, could you? Recipe's just 4 slices of cucumbers, half a tomato, half a fragrant pear, 2 slices of dragonfruit & just a few pasta bows I got from Italy, to complete the colorful jar- all tossed with balsamic vinegarette & olive oil. Preparing meals like these can be really fun too!
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Do you know that in 2015 alone, Singapore generated 786 million kg of food waste! That is like an average of 2 bowls of food waste generated per person per day, which is crazy! Realising that so much food waste was actually produced in a year makes me pay attention to how much food I buy and order everyday, and you should too! For more tips to reduce food wastage, you can download or view the food waste reduction handy guide at cgs.sg!
#sp
how much olive oil per day 在 Joanna Soh Official Youtube 的精選貼文
SUBSCRIBE: http://bit.ly/SUBJoannaSoh | Follow my IG: https://instagram.com/joannasohofficial/
No idea how or where to start? Watch this -
Beginner's Guide to Meal Prepping (5 Easy Steps):
https://youtu.be/eP10vDBmnzQ
What I Eat in a Day (Meal Prep):
https://youtu.be/2uF73UX6JgY
10 Best Plants to Replace Meat:
https://youtu.be/8S1wgoeJ4Xs
Are You Eating Correctly to Lose Weight?
https://youtu.be/zgI1Jemjipc
What's in my Kitchen Pantry (15 Must-Haves):
https://youtu.be/RoeZK8v0Ozk
I'm Asian, I love my ricccceeeeee!! Hence, when it comes to my meal prep, of course, I'm going to add some Asian flavours to it! Here are some of my favourite and easy recipes. This is for 3 days!
p/s of course, I don't eat like this every single day depending on my schedule and if I do travel. But as much as I can, I love to cook for myself because that means I'm in control of what I eat and that's the easiest way to stay healthy and fit.
Do share your meal prep pictures with me, tag me @JoannaSohOfficial #JSohRecipes
READ below for the recipes, steps and calories.
________________
Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 8 years of experience.
Stay connected and follow me:
Joanna Soh:
http://joannasoh.com/
https://www.instagram.com/joannasohofficial/
https://www.facebook.com/joannasohofficial/
https://www.youtube.com/user/joannasohofficial
________________
BARLEY, CARROT & SWEET CORN SOUP (serves 3)
- ½ cup Pearl Barley – 350Cals
- 6 cups Vegetable Stock – 90Cals
- 2 Tomatoes, quartered – 44Cals
- 2 large onions, quartered – 120Cals
- 2 Potatoes, cut into thick chunks – 326Cals
- 2 Carrots, cut into thick chunks -50Cals
- 1 Sweet Corn, cut into 4 – 62Cals
- Salt and pepper to taste
Per Serving – 347Cals
Steps:
1) Chopped all the vegetables – tomatoes, onions, carrots, potatoes and sweet corn.
2) Fill up a pot with vegetable stock and add in all your ingredients. Season with a little bit salt and pepper.
3) Allow all the ingredients to cook under medium heat for 30 minutes or until vegetables are tender. Don't forget to stir occasionally.
4) Set it aside to cool down.
TEMPEH FRIED RICE (serves 3)
- 3 cups Cooked Brown Rice – 744Cals
- 1 cup Tempeh, cubed – 318Cals
- ½ Broccoli, cut into florets – 49Cals
- ½ Red Bell Pepper – 18Cals
- 1 Carrot – 25Cals
- 3 stalks Scallions, sliced – 10Cals
- 2 tbsps. Olive Oil – 138Cals
- 2 tbsps. Soy Sauce – 19Cals
- 1 tsp. Sesame Oil – 40Cals
- Salt and pepper to taste
Per serving – 487Cals
Steps:
1) Heat a large pan with 1 tbsp. olive oil over medium-high heat. Stir in the tempeh and sauté until slightly brown. Set aside.
2_ Drizzle the remaining 1 tbsp. of oil over medium-high heat. Add your vegetables - broccoli, bell pepper, and carrot and cook until slightly tender but still crunchy, just for 4 - 5 minutes.
3) Then stir in the rice and tempeh and continue to cook for a few more minutes, until the rice is heated through.
4) Season with some soy sauce, sesame oil and salt & pepper.
5) Add in some scallions and continue to stir until all the ingredients are well combined.
6) Remove from pan and set aside to cool down.
TOFU & VEGETABLE RICE ROLLS (12 Rolls)
- 400g Firm Tofu– 80Cals
- 1 Red Bell Pepper, thinly sliced – 37Cals
- 1 Yellow Bell Pepper, thinly sliced – 37Cals
- 1 Carrot, thinly sliced – 25Cals
- 1 large bunch Mint Leaves – 16Cals
- 1.5 cups Cabbage, thinly sliced – 26Cals
- 2 tbsps. Olive Oil – 138Cals
- 12 Rice Paper Rolls – 306Cals
Garlic-Soy Dipping Sauce (serves 12)
- 4 tbsps. Soy Sauce – 37Cals
- ½ tbsp. Rice Vinegar – 1Cals
- 2 tsp. Sesame oil – 80Cals
- 1 tsp. Minced Garlic – 4Cals 2 cloves
4 rolls per serving.- 296Cals
Steps:
1) Slice the tofu into long strips.
2) Over medium-high heat, cook the sliced tofu on each side for 3-5 minutes or until golden brown. Set aside.
3) Next, we want to prepare the dipping sauce. In a small bowl, combine all ingredients together and mix well. Set aside.
4) Then, chop up all the vegetables – bell peppers, carrot and cabbage.
5) Now let’s assemble the rice rolls! To soften the rice paper wraps, in a large plate, add in warm water and dip the rice paper wrap in the water for 10-15 sec and then spread it carefully on a slightly wet cloth.
6) Arrange all your colourful vegetables and tofu. Gently fold the rice paper wrap and done!
SNACK - Red Dates Stuffed with Walnuts.
36Cals per serving. Consume 3-4 servings as your snack!
Steps:
Simply slice the red date to create a small pocket , remove the seeds. Then insert half a walnut into the red date.
________________
The total calories for all the meals are just above 1200cals. This does not include a pre or post workout snack. So I’d give myself another 300 - 400 calorie allowance. And I may even add another meal on my workout days.
This is just a guideline. Your calorie intake will be differ based on your body composition & fitness goal. Increase the portion accordingly.
how much olive oil per day 在 Joanna Soh Official Youtube 的最佳解答
What I Eat Daily (Meal Prep Recipes) | Joanna Soh
SUBSCRIBE: http://bit.ly/SUBJoannaSoh | Follow my IG: https://instagram.com/joannasohofficial/
No idea how or where to start? Watch this -
Beginner's Guide to Meal Prepping (5 Easy Steps):
https://youtu.be/eP10vDBmnzQ
Here's what I eat on a typical day when I meal prep. Of course, I don't eat like this every single day depending on my schedule and if I do travel. But as much as I can, I love to cook for myself because that means I'm fulling in control with what I eat and that's the easiest way to stay healthy and fit.
Do you meal prep? What's your favourite dish Let me know in the comments below. Do share your meal prep pictures with me, tag me @JoannaSohOfficial #JSohRecipes
READ below for the recipes and steps.
________________
Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 8 years of experience.
Stay connected and follow me:
Joanna Soh:
http://joannasoh.com/
https://www.instagram.com/joannasohofficial/
https://www.facebook.com/joannasohofficial/
https://www.youtube.com/user/joannasohofficial
https://twitter.com/Joanna_Soh
(Subscribe to my website for printable workouts & recipes)
https://www.instagram.com/hernetwork.tv/ https://www.facebook.com/hernetwork.tv/
________________
Breakfast - OVERNIGHT OATMEAL
1) 1.5 cups Rolled Oats
2) 1.5 cups Soy Milk
3) 3 tsps. Honey or Maple Syrup
4) 2 tbsps. Dried Cranberries
5) 2 tbsps. Chia Seeds
6) 2 tbsps. Peanut Butter
Steps:
1) In a large bowl, mix all the ingredients together.
2) Spoon the oat mixture into 3 jars and refrigerate for at least 4 hours or overnight.
3) Top up with your favourite fruits before eating.
Lunch - TUNA SALAD
1) 2 Cans of Tuna Chunks
2) ¼ cup Plain Yoghurt
3) ½ tbsps. Lemon Juice
4) 1 tbsp. Cranberries
5) Salt & Pepper to taste
Steps:
1) Combine all the ingredients together.
2) Pack half of the container with your favourite vegetables and be generous. Separate the Tuna mixture from the salad to keep it fresh.
Snack - HEALTHY BANANA WALNUT MUFFINS (serves 12)
1) 1/2 cup greek yoghurt
2) 1.5 cup Rolled Oats
3) 2 Bananas, mashed
4) 2 eggs, beaten
5) 2 tbsps. Honey
6) 1/4 cup crushed Walnuts
7) 2 tbsps. Cranberries
8) 1 tsp. Baking Soda
109Cals per muffin
Steps:
1) Pre-heat oven to 180C or 350 Fahrenheit.
2) In a large bowl, mash bananas, whisk in eggs, greek yoghurt and about honey. Stir until well combined and set aside.
3) Blend, rolled oats until fine.
4) In a separate bowl, mix in all the dry ingredients, oats, baking soda, crushed walnuts and cranberries.
5) Combine wet and dry ingredients together. Keep mixing until you get an even batter.
6) Divide equally to 12 cupcake liners and bake for 15 minutes or until muffins are cooked through.
Dinner - BAKED FISH WITH VEGETABLES (serves 3)
1) 500g Frozen Tilapia, any fish or meat of your choice.
2) 2 Carrots – 25Cals
3) 1 Red Bell Pepper
4) 1 head Broccoli – 98Cals
5) 1 Sweet Potato – 112Cals
6) 1 Red Onion – 46Cals
7) 6 Garlic Cloves, crushed – 27Cals
8) 1 tbsp. Olive Oil, divided – 69Cals
9) 1 tbsp. Apple Cider Vinegar – 3Cals
10) ¼ tsp. Mixed Herbs
11) Salt & Pepper to taste
Steps:
1) Pre-heat oven to 220°C/425°F.
2) Then slice up all the vegetables.
3) Rub fish with olive oil, mixed herbs and season with salt and pepper. Set aside.
4) ArrangE all the chopped up vegetables on the bottom of a baking dish. Season the vegetables with olive oil, apple cider vinegar, salt, pepper, and mixed herbs. Give it a good mix.
5) Then arrange the marinated fish on top of the vegetables and cover the baking dish with aluminium foil.
6) Bake in the oven for 30 minutes or until fish is done.
What I Eat Daily (Meal Prep Recipes) | Joanna Soh
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