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Adam Richman’s 5 Tips for Finding Balance in Your Diet—And One Tasty Recipe

Adam Richman’s 5 Tips for Finding Balance in Your Diet—And One Tasty Recipe

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The Man v. Food star gets real on how he got his health back on track after filming.

TV personality Adam Richman has made a career out of discovering the world’s best and most extreme flavors as well as its most unique dining experiences. From eating five-pound burritos to trying moose nose in Alaska, Richman has had some incredible culinary experiences, which he attributes to helping him learn how to get healthy.

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“It made me very aware of caloric impact on my diet,” Richman said of being a tv host on several food shows, such as Man v. Food, Man v. Food Nation, and Man Finds Food. “It’s really very easy to forget how many calories you’re consuming.”

Richman said eating on camera didn’t feel like it "counted" as part of his caloric intake—which ended up making it a problem. But he learned to discipline his body by cleansing and fasting before and after eating competitions, drinking lots of water, and working out to keep his metabolism fired up throughout the day. Richman noted most people assumed his biggest weight loss came at the end of filming, but said his biggest gains came after the show ended, because he thought he no longer had to be disciplined.

Richman sought out a nutritionist after being unhappy with his looks during the premiere of Man v. Food Nation, who helped him realize the importance of living in a caloric deficit for weight loss. His nutritionist encouraged him to use apps, such as My Fitness Pal, so he could actually see just how much he was eating on a given day. While Richman benefited greatly from learning about the importance of calories for a balanced diet, he has also discovered five important tips of his own for staying happy and healthy.

Take time to enjoy a meal

Find healthy swaps for your favorite foods

Baked sweet potato fries are one of Richman’s favorite healthy alternatives, and he also loves using fat-free Greek yogurt in place of higher-fat dairy in his dishes. One of his all-time favorite healthy swaps, however, is a twist on the classic Wendy’s frosty. Richman blends one frozen banana, some unsweetened cocoa, apple pie spice, and a half-cup of almond milk in a blender for the perfect treat to satisfy his sweet tooth.

Eat less as the day goes on

“I think for me if i do my big calories in the morning (and I love breakfast foods anyways), I find myself less sluggish and am OK with having progressively smaller meals,” Richman said. He was inspired by his former mentor and friend, Anthony Bourdain, who always said to “eat breakfast like a king, lunch like a prince, and dinner like a pauper.”

Looking for more tips from your favorite stars on healthy living?

Don’t stress over your workouts

Richman said that in the age of crossfitting, yoga, cycling, Orangetheory, and other intense exercises, walking alone is an impactful, yet overlooked workout. Richman said he prioritizes achieving 12,000-18,000 steps every day.

Step outside of yourself

“There is a kind of an emotional satiety when your efforts and skills go to a good cause,” Richman said. He emphasized spending more of his free time volunteering and raising money for charities dear to his heart, which has helped him find greater purpose.

The busy girl's guide to quick & healthy lunches for work

Cosmo's Nutritionist Shirley Ward explains "making the right food choices for lunch is crucial for maintaining energy levels, for keeping you productive and motivated and for avoiding cravings/energy dips later in the working day."

Just remember the following rules:

Healthy Lunches Rule One:

Choose energy-producing foods: As we can't make our own energy, choosing the right foods for energy production is crucial.

Ensure lunches contain one of the following foods: Brown rice, wholegrain pasta, wholemeal bread, wholemeal/barley couscous, millet, barley, beans or lentils, sweet potato, a variety of vegetables/fruit

Why? these all contain good levels of energy, which is released gradually, due to their high fibre content. Fibre helps to keep blood sugar levels balanced, which is crucial for balancing energy levels, for weight management and to keep you fuller for longer

Nutrition Fact: Over half the energy these foods contain are used by our brains, so are good choices for keeping us feeling motivated and focused

Avoid energy-depleting foods: such as white rice, white bread, white pasta, baked potato

Why? although these foods contain energy, as they lack fibre this is quickly up, leading to energy dips. These foods contribute to blood sugar imbalance by producing a short burst of energy followed by an energy dip, which can cause cravings, reduce concentration and productivity levels and contribute to weight gain

Healthy Lunches Rule Two:

Balance Lunch with Protein Foods: which are needed for mood balance and appetite control

Choose one of the following that provide easily digestible protein sources, such as chicken, fish, eggs, beans and lentils and tofu/tempeh

Cut down on foods that contain hard to digest protein, such as red meat and full-fat dairy as they use up more energy being digested

Healthy Lunches Rule Three:

Don't Forget the Fats! Complete your balanced lunch with foods that contain "essential" fats, which are needed to for food digestion, for cell health and for efficient brain functioning

Choose one of the following: oily fish such as salmon, sardines or mackerel, avocado, un-salted nuts (except peanuts), seeds such as pumpkin, sunflower and sesame seeds, flax or olive oil and green leafy vegetables

Nutrition Fact: our brains contain a high percentage of "essential" fats, so daily consumption is crucial for maintaining concentration and memory during the working day

Healthy Lunches Rule Four:

Take It Easy & Chew:

When eating lunch stop working if you can, even if only for ten minutes. You can only digest food efficiently and release its energy when relaxed. Believe it or not, the digestive process actually begins in the brain, with the sight, smell or thought of food stimulating this. If you eat on the run your digestive system simply won't catch up

Were you ever told to chew your food thoroughly as a child? This is actually good advice as chewing thoroughly helps maintain energy levels, as less is needed by your digestive system

So now you know which foods to include let's look at some healthy recipes for tasty lunch combos (that are quick and easy to prepare the night before), which follow the rules:

What's available ready prepared that's healthy for lunch at work?

Marks & Spencer Brown Rice Sushi Selection, a range of both vegetarian and fish options available from most M&S food outlets

Prêt A Manger's "Superfood Salad", contains a great selection of hummus, broad beans, peppers, beetroot and salad leaves (have with 4 wholegrain rice crackers (available from supermarkets)

Prêt A Manger's Wild Crayfish & Rocket Salad Sandwich followed by Prêt's

Yoga Bunny Bowl (contains low-fat yoghurt, cranberries, apple and almonds)

Prêt A Manger's Chicken Avocado Sandwich followed by Prêt's Superfruit Bowl (contains a selection of vitamin-rich fruits)

Eat's Rainbow Superfood Salad plus Eat's Wild Forest Mushroom Soup

Sainsbury's 4-bean Salad (have with 4 oat cakes spread with low-fat natural/pineapple cottage cheese)

So it is possible to eat a healthy lunch at work, even when time's tight. Just remember to follow the rules!

Smoked Mackerel with Couscous:

Mix 40g wholemeal/barley couscous into 50ml boiling water, leave to cool for a couple of minutes then squeeze a wedge of lemon and a drizzle of olive oil and ½ teaspoon dried mint and mix well with a fork, leave to cool. Flake a smoked mackerel fillet with a fork and mix into couscous together with ½ sliced avocado, 6 cubed cherry tomatoes and ¼ cucumber, cubed. Finish with fresh chopped flat leaf parsley.

Baked Sweet Potato with Tuna & Watercress:

Wash and bake a sweet potato until tender (approximately 20 minutes at 180 degrees). Leave to cool then cut into cubes and mix into 3 tbls low-fat plain bio yoghurt, add ground black pepper and chopped basil leaves. Drain ½ can tuna (in either olive oil or spring water) and layer over sweet potato mix. Finish with cubed beetroot and chopped watercress, drizzled with olive oil and black pepper

Tip: most supermarkets sell vacuum-packed ready-cooked beetroot in the salad section, choose fresh not pickled beetroot

Chicken (Or Tofu) with Brown Rice:

Grill two chicken thighs (or one chicken breast) until cooked through on each side, plus ½ courgette, cut lengthways into thick strips, turning until tender on each side. Leave to cool then cut both into strips. If using tempeh, cut into cubes and drizzle with low-salt soy sauce and fresh grated ginger then stir fry using 2 tbls rapeseed oil (available from supermarkets) until golden brown on each side. Add the chicken/tofu to 50g cooked brown rice drizzled with olive oil and a squeeze of lemon juice, 60g tinned butter beans (drained and rinsed), sprinkle with sesame seeds and mix well

Tip: many supermarkets now sell quick-cook/ready-cooked brown rice packs (look in "well-being" section)

10 Famous Chefs Share Their Breakfast Buffet Strategies

If you&aposre a chef of some renown, you find yourself in plenty of hotels. It&aposs just what happens, whether you&aposre cooking for a charity event, popping up on a morning show, touting your book, or just seeking culinary inspiration far from home. While most chefs would rather be back in their own restaurant or home kitchens, sometimes a hotel buffet is the only way to get a morning meal𠅊nd they vary pretty wildly. At the recent South Beach Wine and Food Festival, a few of our favorite chefs shared their strategies for making the most of a sometimes bountiful, sometimes abysmal situation.

Extra Crispy asked, "How do you make the most of a hotel breakfast buffet?"

Adam Richman, host of Man Finds Food and author of Straight Up Tasty

The only time I think it&aposs best to sort of kick up your heels tends to be one of those epic brunch for Mother&aposs Day buffets that I have seen at hotels. Generally speaking, as a business traveler especially, there isn’t much to speak of with an average hotel breakfast buffet spread.

They are all roughly the same, so it takes getting a little bit creative. Sometimes for my smoothies, I find myself taking some peanut butter, honey or a banana from the buffet and mixing that in with my chocolate protein powder. I find interesting ways to top a bowl of oatmeal depending upon what types of fruit, cereal and coffee additions they have.

As Jim Gaffigan says, the hardest thing to discipline yourself around is that giant pan of bacon. I have found that if I don&apost overfill my plate and there is still space between the items, I haven&apost overdone it, and don&apost feel terrible about potentially going back for seconds. For this reason, I deliberately try to make sure I get oatmeal and fruit first. That way I know I am mostly full of good things, and anything else that might be indulgent won&apost be as big a portion.

Vish Bhatt, chef at Snackbar

It depends on the hotel. We just got back from a trip to India and Indian hotels do a really nice breakfast. You can get the Western stuff, but they also have a really nice spread of regional, local stuff. That makes that a lot easier. Otherwise, it&aposs about the bacon. If the bacon&aposs good, we&aposre good. Some white bread and bacon. Anything else is gravy.

Pictured: Chefs Currence and Bhatt

John Currence, chef/owner of City Grocery and author of Big Bad Breakfast and Extra Crispy&aposs Breakfast Chef of the Year

I don&apost. There&aposs nothing that sends off my offended sense of smell like sour chafing dish water. It just smells like mop water to me. That&aposs the first thing that I get from hotel buffets. Eggs have to be cooked a la minute, period. No discussion about it at all. Period. There&aposs just no other way to do eggs. If that&aposs your baseline ingredient, there&aposs no reason to eat at a hotel buffet. That&aposs my easy answer. My thing wherever I am is to try to suss out who&aposs doing the best breakfast, whether it&aposs a bakery or a Locanda Verde which is my fallback description for really being awestruck by breakfast opportunities. I love to still try to find those places that connect with the past, whether it&aposs places that have survived or are trying to reference them in a meaningful way.

Alex Raij, chef/owner of Txikito and author of The Basque Book

I usually pocket fruit. Sometimes a roll in a napkin. Eder [Raij&aposs husband and co-chef/partner] does the ham and cheese in Spain. He will split the roll that I get and make a sandwich for later. I&aposm not really a big breakfast person, so whatever I take from the buffet is for later.

Alon Shaya, executive chef and partner at Shaya

I always look for smoked salmon and load up on that. I feel like I&aposm really getting my value. I always look for the goat cheeses and breads and jams. I feel like that combination will be good no matter what. I always skip the scrambled eggs in the chafing dish or the hash browns that are all soggy. I stick with the breads, dips, and cheeses.

Marcus Samuelsson, chef/owner of Red Rooster and author of Marcus Off Duty

It depends clearly where you are. You can go to Asia for example where you have soups and rice. I love having Japanese breakfast with miso soup and stuff like that. In Sweden, I love hotel buffet breakfast because it&aposs always rye bread and really good jams. You&aposve got some herring in there. I&aposm not mad about that. The breads are really well thought out. You can eat all right.

Seamus Mullen, chef/owner of Tertulia and author of Real Food Heals

Oh man, I don&apost really do the hotel breakfast buffet but if I do, I&aposll go to the omelet station. The thing that drives me nuts though is that I always have to ask for them not to use the pan spray on the cancer pan that they use. It&aposs bad enough that they&aposre cooking it in the cancer pan, but then they&aposre gonna add the cancer spray to it so it&aposs pretty rotten.

Can you clarify "cancer pan"?

Like a crappy Teflon pan that&aposs scratched up. The pan has cancer and the pan gives you cancer. Through some amazing miracle, the great French chefs of yesteryear made the most incredible omelets ever with cast-iron pans, but as soon as Teflon was invented, no one could make an omelet in a cast-iron pan anymore.

Andrea Reusing, chef/owner of Lantern and author of Cooking in the Moment

Eat fruit? Turn into like a raw foodie? You know what I love is that tradition of German frühst࿌k breakfast. Like sweaty sliced meat, cheese, hard boiled eggs that are sometimes warm in a big bowl. Maybe they&aposre peeled. Really good granola, homemade yogurt, but mostly savory. I&aposm a savory breakfast person.

Aaron May, chef/owner of The Lodge Sasquatch Kitchen

You have to choose a path. Are you going to go healthy and go for the bounty of fresh fruit and cottage cheese and granola and all that wonderful healthy mindful eating, or are you going to go full glutton? I don&apost think you can go middle of the road. If you do that, you&aposve failed miserably. It&aposs either French toast with whipped cream and chocolate sauce and eggs Benedict and a plate full of bacon, or it&aposs like a yogurt parfait with granola and a lot of fresh fruit and all the berries. I think one of the highlights of a breakfast buffet is the big bowls of berries.

David Kinch, chef/owner of Manresa and author of Manresa: An Edible Reflection

For me it is yogurt and fruit. I tend to play it safe. I tend to stay away from starchy stuff but I&aposll eat granola if it&aposs not too sweet. I&aposve also become a fan of oatmeal. I&aposd never eaten oatmeal in my life, and in the past year or so I find myself making it for myself once a week and I feel really great after eating it. A little bit of maple syrup and coconut oil—the two together, wow. I have two French Canadians working in the kitchen at Manresa right now and they brought have brought back these jars of the best maple syrup I&aposve ever had in my life, really light amber in color, not reduced down, almost like water in consistency, not thick, and it&aposs incredibly aromatic, tastes almost like it&aposs fresh. A little bit of that and melted coconut oil or Trader Joe&aposs has this coconut cream—try it. Melted over roasted sweet potatoes, it&aposs unbelievable.

We Asked 5 Celebrity Chefs To Share Their Ultimate Chocolate Chip Cookie Recipe

You'd think there would only be a few ways to bake chocolate chip cookies&mdashbut ask five celebrity chefs, and you'll get five totally different answers. No, really:

For Iron Chef and restaurateur Geoffrey Zakarian, he had his two daughters (Madeline and Anna) do the work, sharing their secret ingredient: brown sugar. For Restaurateur and owner of Millie Peartree Catering Millie Peartree, she goes for quick-cooking oats to get a chewier consistency, while four-time James Beard Award-winning chef Andrew Zimmern uses corn syrup, sugar, and brown sugar to create a crispy cookie. Meanwhile, executive chef and restaurateur Judy Joo aspires for the gigantic Levain-style cookies by making gooey-cakey cookies. Finally, Former Man v. Food host and chef Adam Richman doesn't mess around with classics and makes the recipe straight off the Toll House cookie bag&mdashno, really.

Geoffrey Zakarian

Geoffrey invited two very special sous chefs for his cookies: his daughters! "Madeline's the baker in the family," Anna said as Madeline manned the KitchenAid. Their favorite chocolate chip cookie includes brown sugar and white sugar, which yields a crispy-chewy cookie.

"The real secret to a good chocolate chip to have that nice balance is the mixture of white sugar and brown sugar," Zakarian explained. "The brown sugar has an ingredient in it that makes it nice and soft, it's called molasses."

Donate to Geoffrey's charity of choice, City Harvest.

Judy Joo

Chef Judy loves Levain-style gigantic chocolate chip cookies&mdashin fact, she said it's the only food she lines up for. "It's because they're the perfect combination of gooey versus cakey and they're really big," Judy said. (We at Delish can attest that Levain-style cookies are indeed one of the few foods worth lining up for.)

The secret to making this famous cookie? Cold, cubed butter and a mixture of cake flour with regular flour. "The cake flour makes it nice and soft, and is a bit more tender&mdashbut you need the regular flour for the protein content so it has a structure," Judy continued. For the finishing touch to her cookies, she adds a mix of semi-sweet and bitter-sweet chocolate and a handful of walnuts. The end result are gigantic near-baseball sized cookies with a melty, soft interior.

Donate to Judy's charity of choice, the Tory Burch Foundation.

Millie Peartree

Chef Millie is all about the oatmeal chocolate chip cookie. Quick-cooking oats are her secret weapon to the chewiest cookie in the bunch. "I like oatmeal," Millie said: "But I wanted to combine oatmeal cookies and chocolate chip cookies."

Speaking of chocolate: Millie doesn't mess around with it. "It's very important, in my opinion to use baker's chocolate versus chocolate chips only cause they have stabilizers in it. When we eat chocolate chunk cookies we want to have a good bite of chocolate in every nook and cranny of the cookie." The final product? A chonky, warm cookie that won't last a minute in your house.

Donate to Millie's fundraiser, Full Heart Full Bellies.

Andrew Zimmern

Andrew has a few recipes he could share, but he chose his family's favorite recipe: a crunchy, chewy, caramelized cookie. "This is the recipe that I make&mdashnot for me&mdashbut for my family because it's the one they love especially my son," Andrew said. "I tend to get really crafty and oblique with chocolate chip cookies, but this recipe is tried and true."

To get the crisp cookie his family loves, he adds sugar, brown sugar, and corn syrup. When the different sweeteners melt and caramelize, it adds layers of crispness. "The corn syrup makes sure there's chewiness in there."

Andrew finishes the cookies off with bitter-sweet chocolate (but highly recommends taking your favorite chocolate bar and breaking it off into your dough) and pecans. "I love 'em. Sorry, walnut people," Andrew joked.

Adam Richman

Adam Richman is a no-nonsense cook. He is so no-nonsense, in fact, he goes straight for the recipe off of the Toll House chocolate chip bag. "The truth of the matter is I don't have my own recipe, I always used the one on the back of the Toll House box," Adam said. That doesn't mean he makes the cookies according to the instructions though&mdashhe takes half the dough and makes a massive pizookie (yes, a pizza-cookie).

With Adam's recipe you get the best of both cookie worlds: individual cookies for us greedy monsters who refuse to share and a large skillet cookie topped with ice cream and chocolate when we're feeling generous.

Donate to Adam's charity of choice, No Kid Hungry.

Try Intermittent Fasting

Another strategy you can use is intermittent fasting (IF). This dietary pattern alternates between periods of feeding and food restriction. Most versions involve fasting for eight to 36 hours. Eat, Stop, Eat, the 16:2 diet and the Warrior diet are some of the most popular fasting protocols.

A July 2015 review published in the American Journal of Clinical Nutrition shows that intermittent fasting may aid in weight loss and boost cardiometabolic health. In clinical trials, this eating pattern improved blood lipids, reduced fat mass and decreased blood pressure. Subjects also reported mood improvements.

In fact, many dieters use this strategy without realizing it. For example, if you have your last meal or snack at 7 p.m. and eat breakfast at 9 a.m. the next day, that's a 12-hour fast. To lose weight, incorporate intermittent fasting into your daily routine. Depending on your preferences, you can set a daily time frame for fasting or use a more restrictive approach like whole-day fasting or alternate-day fasting.

A two-year study featured in the Journals of Gerontology Series A in July 2015 assessed the effects of calorie restriction on young and middle-aged non-obese adults. The researchers tried to find out what changes occur in the body following a 25 percent reduction in daily calorie intake.

By the end of the study, subjects with lower calorie intakes experienced significant weight loss as well as a greater reduction in total and LDL cholesterol levels, blood pressure and blood sugar, compared to the control group. The side effects were negligible. As the scientists note, calorie restriction is safe for non-obese adults and may improve cardiometabolic health. However, more studies are needed to confirm its efficacy.

Intermittent fasting is a form of calorie restriction. If your goal is to lose weight, you can use this strategy to reduce your energy intake. Start with a six- or eight-hour fast to see how your body reacts. Consult your doctor beforehand if you have an existing condition like diabetes, anemia or heart disease.

The semester’s on! The stage is set with assignments, lectures & the clubs, ready to scavenge all your time. Your college life is an emotional rollercoaster, from fluctuating friendships, crushing on the hottest girl/guy to sour heart-breaks! And when food is your soulmate, strengthening you to survive through all odds, when you are all famished and ready to evoke the inner Adam Richman. You have to settle for the mess ki daal or the maid’s mercy( if you are renting a flat), which makes you homesick. To cope with your hectic schedule you need a healthy diet and need to feel good about yourself. However it’s always easier to order a cheese burst pizza, Hamburgers, Fried chicken wings, isn’t it?

Ever wondered that it’s not too late to conjure up your inner Sanjeev Kapoor or Vikas Khanna? Grab the spatula, the ladle, the knife, and grater fill your hearts with the fervor to cook as I am going to share 7 easy breezy recipes, which are delicious, healthy, rejuvenating and hold the power to soothe that aching heart of yours!

Note- I am going to add an ‘Author’s Twist’ after every recipe to share my tips and take on the dish!

1. Multi-grain Vegetable Sandwich

Starting your day with a Multi-grain Vegetable Sandwich is a wise option. You are free to experiment and add any vegetables, subject to liking and availability! The Multigrain bread has high dietary fiber and helps in weight loss.

Indulge in this healthier & tastier version of the Vegetable Sandwiches with the actress Shilpa Shetty-

Author’s Twist – Always go for a whole wheat variant of multigrain bread as the market is flooded with the white and less healthy ones!

2. Indian Masala Omelette

This dish is super-duper easy, pocket-friendly and a great way to satiate your hungry stomachs after workouts. Eggs are an inexpensive yet rich source of protein, Vitamin B12, D, and minerals. You can also have it as a mid-evening snack to prevent yourself from going for Junk!

Make this simple yet enriching dish with MasterChef winner Shipra Khanna-

Author’s Twist – To make your eggs fluffed up, add a tablespoon of milk into the beaten eggs and taste the clouds!

3. Poha

Poha is one of the healthiest meal to kickstart your day with. With the beaten rice, a whole lot of vegetables, it is a complete meal in itself and will keep you full for a long time. The most interesting thing about this Indian breakfast is that it can be consumed by people, allergic to wheat. Rich in proteins, carbs, vitamins, and minerals it is gluten-free and good for people on a diet.

Relive the Golden Khana Khazana Days with this recipe by MasterChef Sanjeev Kapoor-

Author’s Twist – Avoid adding potato if you are on a diet. You can garnish it with a dash of crumbled paneer, rich in proteins.

4. Overnight Chocolate Oats

There couldn’t be a better way to serve oats. Chocolate and oats with the sweetness of ripe bananas, heaven! This is a no-cook recipe. It is super easy and customizable as you can add your favorite fruits and relish health! Oats are rich in fiber & omega-3. Bananas are rich in potassium and add the natural sweetness, cutting additional sugar intake.

Lose weight with this healthy recipe-

Author’s Twist – Drizzle some melted peanut butter over the cold Chocolate oats and dig in.

5. No Bake Mac-n-Cheese

Okay, this may not be the dish for health-freaks, but the most sorted out comfort food. I might sound like a cheese snob, but trust me cheese is rich in calcium, is a non-meat source of protein and good fats. Our body needs everything in moderation. So a cup of the gooey Mac-n-cheese is not gluttony!

Time to make this quick to make, 4 ingredients, No Bake Mac-n-cheese-

Author’s Twist– For Eggetarians- Serve this bowl of goodness with a sunny-side up egg. Thank me later!!

6. Grilled Vegetable Salad

Fresh Green and Raw salads are not everyone’s favorite. Grilled Vegetable Salad is a great alternative and it’s yummy! The salad dressing can be experimented with. Olive oil, which is loaded with health benefits, can be used generously and adds that subtlety to the dish.

Let’s Grill those veggies with this recipe-

Author’s Twist- If you do not have a microwave, use a grill pan or tava to grill the veggies.

7. Pancakes

The final addition to this list is my and everyone’s favorite – Pancakes. Oh! Those fluffy little darlings are perfect for a Sunday morning. I won’t say it’s really healthy with the refined flour. But it comes with the goodness of eggs.

Here’s a recipe by Chef Chinu to make fluffy pancakes

Author’s Twist- Avoid sugar and take a step and drizzle that glazing honey for sweetness. Serve with a spoon full of Nutella richness or a generous scoop of ice cream.

Okay! Okay! This is a sin. But why not reward yourself for going healthy, with this delicacy?

Here’s an article dedicated to all of those living away from their parents, those who can’t spare much time cooking. These recipes are about to elicit a ‘Ma Ma Mia‘, from your mouths. Say Bye bye to junk when you can wear the hat and create magic in a snap!

Actually, these dishes are budget friendly and are made out of the common ingredients present at home or come really handy for those living in PGs and dorms. All these dishes can be prepared without the use of a microwave and won’t take up much of your time. ‘Health is Wealth.’ When healthily is tasty and not hard on the pocket, why not do a little cooking for yourself?

6. Personalized Foods Will Be On The Menu

If you take the “food as fuel” approach, this particular trend may intrigue you. In 2019, more and more people are going to send in blood tests and DNA swab tests which allow them to receive customized diet plans that are based on their own blood test results and DNA information. There is a company offering these ultra-personalized diet plans right now. It’s called Habit. If you choose Habit, you’ll need to drink a special drink before taking your samples. There may be other companies that provide the same service. When you opt for this type of service, you’ll send in samples and then await information about exactly what you should eat.

Some people are able to eat a range of foods and feel great and healthy, while others should be more focused in terms of what they consume. While some people might not put much stock in the personalized food trend, others really believe in it. Some people are advised to seek out more fat as a source of fuel, while others are encouraged to eat more fiber. People who get the tests do tend to make an effort to follow their plans. It’s a fascinating new way of eating that is based on hard science.

8 ways to change your mindset and shed the pounds

Succeeding with fat loss takes a truck load more than mindlessly following a diet.

Dr. Karen Coghlan

Use your mind and change your body for the better with Dr Karen Coughlan's 8 tips for a healthier mindset.

B y changing your mindset, you will create a foundation that will positively influence the outcome of your behaviours.

Succeeding with fat loss takes a truck load more than mindlessly following a diet. It takes freeing your mind. It takes patience and an acceptance that it will take time.

It also takes consistency and finding a balance that works for you. It takes setting achievable, realistic goals. It takes ridding yourself of unnecessary expectations. It takes giving yourself a break. It takes eating a Mars Bar every now and then.

Nothing is off-limits

Don’t eliminate whole food groups. You will only feel like you’re being deprived and missing out. Instead, choose to eat whole unprocessed foods 90pc of the time, but every now and then allow yourself to indulge in a fun food that you enjoy. Give yourself the choice and feel the mental struggle disappear.

Set realistic goals

Set behaviour goals that you can control. For example, you can set a behaviour goal of having vegetables with every meal because that is something you can control. An example of a goal that you cannot control is losing two pounds a week. You can choose your behaviours but you cannot choose how your body will react to them. Focus on the behaviours that you can control consistently over a period of time and the body will follow.

Listen to your body

Eat when hungry and stop when satisfied. Ask yourself are you really hungry? Or are you eating for some other reason? Get to know your hunger cues.

Find a nutrition plan

Find a nutrition plan that works for you and stick to it consistently. Even if progress is slow, progress is still progress. Be patient.

Be kind to yourself

Stop beating yourself up if you fall off plan every now and then. Life happens, and we should not punish ourselves for that. Give yourself a break.

Empower yourself

Applied knowledge is power. Find a mentor who will teach you why you are making certain decisions about food. If you understand why you should be eating certain things, you are more likely to choose to do it. You are making an informed, conscious decision to get one step closer to your goals.

Focus on the positive

Instead of focusing on the negative — “I must run three miles to burn off the Mars Bar I ate” — focus on the positive. Remind yourself why you’re exercising: “I am exercising to improve my health and fitness, to enhance my body composition, to make my body stronger.”

You deserve to succeed

Say to yourself over and over again “I deserve to reach my goals”. You deserve to make progress, to feel good and in control. If you stay on plan you will feel great and ultimately reach your goals.

9. Camel in the Desert

Water, water everywhere, but you don&rsquot take a drop to drink! A diet without water can lead to several health problems that can really be dangerous! A low-calorie diet alone can make one weary. A lack of proper hydration can be even more taxing. Our bodies require at least three liters of water a day to keep us hydrated and prevent us from getting constipated due to the lack of fruits and vegetables (usually ones that are high in sugar and carbs). Keeping oneself hydrated can really help us avoid these pitfalls.

Joe Rogers' Original Recipe Chili Parlor

I got the "firebrand" which is the hottest chilli & the one that gets your name on the wall if you finish the entire bowl. Â It's not THE hottest I've ever had..but pretty damn spicey.

Cannot wait until i go back!

My family came into town for the day and my dad picked the Chili Den for lunch. It sounded like a unique dining experience and we all enjoy chili.
Overall, this was very boring chili. We all ordered our chili medium spicy. Much to our disappointment, although the chili was hot the spice gave no extra flavor. It was spicy just to be spicy, not to add anything to the taste. Apparently (We didn't find this out until after we had gotten our bowls) you can ask for light or no oil. I would definitely suggest this. my bowl of ground meat and beans was basking in a disgusting amount of oil. This only made the chili taste slimy.
Now, I understand maybe this way of making chili is just their "style" but I will not be going back.

I recently moved from San Diego, CA back to the midwest. Â Having my priorities clearly in order, I began searching for chili parlors. Â Why I didn't know about Joe Rogers' while a student at Millikin in nearby Decatur, IL 25 years ago is a mystery. Â I'm certainly thrilled to know about it now! Â The chili is in the midwestern school (beans and meat) and is available in a variety of spice levels. Â I went for the schtick and ordered a bowl of the Firebrand to have my name put on the wall. Â The Firebrand is spicey, however, it's not "too" spicey. Â The challenge in finishing stems chiefly from the Firebrand being essentially a bowl of spicey sloppy joe filling! Â Eating a bowl of finely ground, spicey, meat sauce is tough as it is so filling. Â My fiance ordered the mild/hot and his was much "spicier" in my opinion.

Overall, I love the chili and we plan to visit as often as possible. Â When we do, we will be sure to bring cash as The Den doesn't accept credit/debit cards.

there's just something about the chili that keeps bringing me back. Â yummers

The BEST chili I've ever had. Just a great old school joint. The negative reviews surprise me, if you don't like this place, then you don't like chili.

My Dad took me to this place back when I was young and I have been hooked ever since,You won't find any BBQ here either but you'll get some good homemade chili there. The prices our decent however you'll pay a little more at this place but sometime you have to pay a lil more for good chow.The dining room is really nice & CLEAN and its an enjoyable place to eat.
The chili comes five ways:  mild, medium, touch of hot, medium hot, hot and J.R. Special.  Eat a bowl of J.R. Special and your name goes up on the wall.  We're talking great chili thats an original like the title says  yummy.
They have excellent chili dogs which go great with the chili . Â Different than most but good eating. I ordered my food to go. Â No ceremony with the oyster crackers. Â Just tossed a couple of handfuls into the bag on top of everything else. One important thing CASH ONLY-so make sure you have plenty of greenbacks before entering this place.

Worst chili Ive ever had in my life. It will make you puke. Friendly service though so I feel bad saying it. All in all, food in Springfield Illinois is awful and I will never, ever go back there again. Also see Cozy Dog drive in review. Â

This place has been on my "to try" list for a while because of the Man vs. Food Springfield episode - and the fact that I grew up in Springfield and never knew about this place. Â I visit Springfield several times a year because my dad and family live there. Â Stopped to get takeout quarts of chilli to have for dinner at my dad's house. Â Got two quarts of mild (only needed one) and one of Fire Brand for my oldest son and me to try. Â Not sure what my dad thought of the chilli and I forgot to ask. Â My guess is he'd say "ehhh. " (old school version of "meh"). Â My youngest son (only have two - that's enough!) hated the mild - boring, no flavor - and I completely agree with him. Â This is true of the Fire Brand as well - it tastes like it was made with absolutely no salt. Â When we added salt it improved the flavor. lack of salt or not using enough is a major fail when it comes to cooking. Â My older son and I had the Fire Brand and it definitely has a spicy kick, but again, spicy is the only "flavor". Â Salt helped it as well. Â I'm convinced my son could match Adam Richman in eating four bowls of Fire Brand. Â It's really not unbearably spicy - but it is relentlessly spicy as you eat it. Â I enjoy beans in chili, but there were too many beans for my taste in the mild - a good balance in the FB though. Â The oil / grease? Â That's a uniquely-Springfield thing and it's gross. Â I don't get it. Â My son and I may go to try to get our names on the Fire Brand wall just to say we tried / did it, but that's about it. Â I've never been a fan of Springfield chilli and I'm still not. Â Give me Texas chili anytime!

Blame the Man vs Food guy - we never would have come here had I not happened to be watching the show where he is in Springfield, trying out local places. Â Normally, we stick to a few other spots. Â

Anyway, so I watched that Man vs Food show and saw that there was a challenge with the Firebrand chili - finish a bowl and get your name on the wall, with an additional star for each additional bowl you can finish. Â No time limit, just finish your bowl. Â I like me some spicy food so I wanted to give it a try. Â

The woman at the counter who took my order thought I was crazy - not sure why but she was all smirky and I figured it would be worthwhile to take my empty bowl up to her. Â I don't think she thought I was going to finish it!

I'm not sure why but I guess I thought the Firebrand would be hotter. Â It is entirely possible that the fact that I had a cold at the time caused me to miss out on some of the hotness of the chili but aside from some mildly numb lips and a slight tingle to the tongue, I didn't feel like I was going to shoot out of my seat with my jeans on fire, hence 4 starts instead of 5. Â It is very tasty, though, I will give that. Â

Now, the texture is very meaty, light on beans and extremely, for lack of a better word, juicy. Â I read that this is the suet that the meat, etc are cooked in - be prepared for a lot of this and also you will probably want some (and by some I mean a lot of) oyster crackers to soak up the liquid - your bowl will be hard to get to the state of empty otherwise. Â You can order your chili to your own specifications, though, to have more or less of each item, which is nice.

Other folks I was with had the hot dog and they also have a loose meat "burger" which, according to the husband person, was pretty tasty. Â The menu is not huge overall, but it's a chili place, so there's, you know, stuff to go along with chili. Â It works.

It's cash only, and a bit of a dive, but it's worth visiting for lunch - they are only open a few hours each day and closed on Sunday.


  1. Ruhleah

    it seems even funnier :)

  2. Onfroi

    In my opinion, you are wrong. Let's discuss. Email me at PM, we will talk.

  3. Loran

    At least a couple of people with understanding were found

  4. Fenrijora

    You were probably wrong?

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