Many of us have heard that eating late at night is bad for you. That if you eat late at night, you will surely hold onto fat more as your body systems shut down for the “fast” of sleep. Today we blow this fitness myth out of the water! For the truth isn’t about when...
Did you know that it takes about 3 hours for our stomachs to digest? Thankfully, there are a few effective tricks that will save you from gaining weight.
Did you know that there’s foods that can help you sleep better? We list the best foods to eat before bed. Foods that work when you’re hungry but also as snacks.
Do you wonder how to stop eating at night? Here is how to permanently gain control over late-night munchies and the night eating syndrome in eight minutes a day.
Are you looking to start 2021 off right with delicious healthy dinner ideas to add to your recipe book? I've found over 30 healthy dinner recipes, all under 500 calories, for you to try in the new year! Ready to learn more about these amazing recipes? Keep reading to learn more!
We’ve all been here: It’s 9:30 p.m. and you’re suddenly starving—should you suck it up until morning or do you indulge in that late night snack?
Here's how to make my Homemade Kewpie Mayo, aka, Japanese mayonnaise.
People sometimes ask me where I get my inspiration for the recipes on this blog and the answer is, it comes from various sources, like family recipes, meals I eat in restaurants, and from other food bloggers. In this case, it came from Roz, who writes a wonderful blog called "La Bella Vita Cucina". She lives in South Carolina, but has family in Emilia Romagna, the same region where my mother was born and where I still have relatives. Swordfish is one of my favorite seafoods but it's frequently overcooked by home cooks. It doesn't take long before it's dried out and tasteless. Roz' instructions to grill it for two minutes on each side are spot on. The fish will be perfectly moist and tender. Roz' recipe calls for smearing olive oil over the swordfish, but I also brush on some soy sauce, grated garlic and minced thyme. Let it sit for a few minutes, then dredge it in the bread crumbs and grill. Don't worry if some of the breadcrumbs fall off on the grill. You're bound to lose some, even if you grease the grates. The delicious lemon caper sauce covers up any spots that stuck to the grill, and delivers such a flavor punch, you'll be tempted to lick the plate. See more of what goes in Ciao Chow Linda's kitchen on my Instagram feed. Just click here to connect with me there: Ciao Chow Linda on Instagram And for all you last minute wanna-be travelers to Italy: There are still a couple of spots available in the memoir writing retreat Kathryn Abajian and I are leading in September in dreamy Lake Como. You don't have to have any writing experience, just a desire to learn. Come write, eat, and meander through Varenna - one of the most beautiful places on earth. You'll be lodged here at Villa Monastero, with gorgeous views of the lake and mountains, and world-famous gardens to explore. For more info, click here, on "Italy In Other Words." Grilled Swordfish with Lemon Caper Cream Sauce From "La Bella Vita Cucina" printable recipe here Ingredients 8 Tablespoons Extra Virgin Olive Oil 4 Swordfish Steaks, cut 1" thick 4 T. soy sauce a few sprigs of fresh thyme 1 cup Italian-seasoned bread crumbs 1 cup Italian-seasoned panko crumbs Garnish: Fresh-cut sprigs of Italian parsley Garnish: Sliced lemons Creamy Lemon Caper Sauce: 8 Tablespoons Olive Oil ½ stick of high quality butter ½ cup of heavy cream Juice of 1 medium-sized lemons Zest of 1 small lemon 1-½ cups minced fresh-cut Italian parsley 4 cloves of fresh garlic, finely chopped 4 Tablespoons fresh-cut oregano, finely chopped ½ small jar of capers (if salted, rinse thoroughly) Instructions Drizzle each swordfish steak with olive oil and spread the oil evenly over each steak on all sides. (I also drizzled some soy sauce on top and spread some minced garlic and thyme over it all) Using a shallow mid-size bowl, pour in the Italian seasoned bread crumbs and panko crumbs. Place each oiled swordfish steak onto the bread crumbs and panko crumbsand then turn over, making sure that the steak is covered on all sides. Get the grill heated. Prepare the sauce: While grill is warming up, heat all of the sauce ingredients in a saucepan. Place on a very low simmer to keep the sauce warm while grilling the swordfish steaks. Grill the steaks on a medium-low heat for 2 minutes on each side until the bread crumb coating is a nice gold-brown color. The thicker the steak, the longer the time necessary to cook through, keeping in mind that the steaks should not be cooked to the point of being dry, but rather they should be moist and tender inside. Pour a little bit (about a tablespoon) of the creamy lemon caper sauce on top of each steak. Garnish with sprigs of fresh-cut Italian parsley and slices of lemons. Pass the remainder of the sauce around to guests.
Do you sometimes sneak a late-night snack, even after you’ve had a big dinner? Or worse, do you find yourself binging at night? You are not alone! Are you hungry […]
These bacon cheese loaded tater tots are the ultimate indulgent late night snack - super gooey and savory, and super easy to make with only 4 ingredients.
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Chili, cheese, and fries, oh my! Smothered in chili and cheddar cheese sauce, these Chili Cheese Fries are a meal in themselves!
Protein-packed and completely vegan, this super-healthy hummus bowl with roasted cauliflower and crispy chickpeas is a perfect example of how exciting it can be to eat good, nourishing food.
