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KFC’s Double Down is healthy! (uh, compared to these meals … )

11 May

Now I know why I never take my family out to eat. It’s only partly because it costs a fortune and because my kids will sit for all of seven minutes before the game of hide-and-seek under other patrons’ tables starts up — but it’s because of those awful CALORIES.

Enter KFC’s Double Down, 540 calories of salty bacon and cheese goodness sandwiched between fried chicken. You’ve heard a lot of talk about this. The guys in my office are in love with this sandwich and regularly make a lunchtime pilgrimage.

I’ve privately cringed at the thought of such a high-fat lunch, but recently the The Week featured a list of seven popular chain-restaurant meals that make KFC’s now infamous Double Down sandwich look like something they’d serve at a weight-loss spa.

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I honestly didn’t think it possible to cram upward of 4,000 calories and 4,000 mg of salt (twice the recommended daily intake) into a singular midday meal, but here’s just a few to prove me wrong.

Beef Back Ribs from Claim Jumper = 4,301 calories and 7,623 mg of salt

Fresh Mex Sampler from Chevys = 2,560 calories and 4,130 mg of salt

Jalapeno Smokehouse Burger from Chili’s = 2,130 calories and 6,460 mg of salt

I’m surprised no one mentioned that onion from Outback Steakhouse. I don’t even want to know … find more of America’s Worst Meals at The Week.

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Truthfully, I wasn’t shocked about the ribs and burgers being bad for you. But, upon further investigation, I was quite stunned to find that some of the so-called healthy foods I eat for lunch on a regular basis could give the Double-Down a run for its money. Maybe I’ll reconsider joining the gang for the next lunch trip …

Falafel. Deep fried and alone — without the yogurt sauce that makes them so tasty — these can run 230 calories per ball or patty, and I always eat at least two or three. In a pita, no less.

Rice and bean burrito. The beans are a great source of protein and fiber, but add the high-calorie rice, wrap, and sour cream that makes them so gooey and yummy and you’ve got a major fat blast — upward of 600 calories or more.

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Pizza. Even when I use the power towel trick and go with a more authentic, pizza parlor slice with a thin whole-wheat crust and minimal cheese, I’m looking roundabouts at 250 calories a slice. And it’s impossible to only eat one. I mean, that crust is so thin

Salad. All the good stuff is ruined by the bad stuff we pour on top of it. Whether made with oil such as balsamic vinagrette or cream-based like French or blue cheese, salad dressings are mostly all fat and range from 40 to 90 calories a spoonful. Again, stop at just one? Not me!

Written by Cynthia Dermody for The Stir
Via Yahoo News:

Fabulous Vegan Scrambled Tofu

11 May

Such an awesome protein packed breakfast, quick and easy and some much flavour!!

  • 1 pound regular tofu – firm
  • 6 Tablespoons nutritional yeast
  • 2 Tablespoons Tamari, or 2 Tablespoons Bragg’s Liquid Aminos
  • 1/2 teaspoon garlic granules (or powder), or to taste
  • 1/2 teaspoon onion granules (or powder), or to taste
  • 1/4 teaspoon turmeric (1/4 to 1/2 tsp. — for color))
  • 1/2 teaspoon sea salt
  • 1-2 Tablespoon extra-virgin olive oil
  • 1/4 cup sunflower seeds
  • 1 small yellow onion, chopped
  • 2-3 cloves garlic, chopped
  • 5 green onions, chopped
  • 1 organic bell pepper (red, green, yellow or orange), chopped
  • 1 cup shredded non-dairy cheddar or monterey jack cheese — I like Follow Your Heart (optional)
  • 12 spears asparagus, lightly steamed

1. Drain and mash tofu. Mix with nutritional yeast, Bragg’s, garlic and onion granules, and turmeric. Set aside.

2. In a large skillet, heat olive oil over medium heat. Add sunflower seeds and cook for a few minutes, stirring occasionally. Add onion, garlic, green onions, and bell pepper. Cover and steam veggies until slightly tender (approx. 5 minutes), stirring occasionally.

3. Remove cover, push veggies to one side and add tofu mixture to 1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu mixture to the other half of the pan. Smooth veggies over the top. Flatten with a spatula, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook until browned on the underside. Repeat this step until cooked to your preference.

4. Turn heat to very low. Cover scrambled tofu with cheese, place cover on skillet, and allow to melt.

5. Plate, cover with asparagus spears. Serve.

Serves: 2-3


  • Vary the veggies, using your favorites
  • Try scrambled tempeh
  • Play around with the spicing each time to focus on a different nationality. For instance, Cajun flavors include chiles, hot sauce and tomatoes. Chinese flavors include basil, bean sprouts, coriander, ginger and mushrooms. South American flavors include allspice, chiles, chorizo (vegetarian, of course), corn and tropical fruits. Have fun creating your very own masterpiece.


General Tao’s Tofu

11 May

Another great tasking dish and fairly quick to make, with lots of wholesome ingredients.


1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli


Drain, dry and cut tofu into 1 inch chunks.  You can freeze tofu the night before to get a more chicken-like consistency, but it isn’t necessary.  Mix the egg replacer as specified on the box and add an additional 3 tablespoons water.  Dip tofu in egg replacer/water mixture and coat completely.  Sprinkle 3/4 cup cornstarch over tofu and coat completely.  Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden.  Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat.  Add green onions, ginger and garlic, cook for about 2 minutes.  Be careful not to burn garlic.  Add vegetable stock, soy sauce, sugar, red pepper and vinegar.  Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.  Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4

Preparation time: 30 Minutes

Sourced from

My personal favourite breakfast (wholewheat protein banana pankecakes) for the health nut

11 May

This is my favourite breakfast dish and sometimes I eat it for lunch and dinner 🙂

My girlfriend taught me how to make this, so big ups to her! It is so simple and easy even if you are in a rush you could make it !


Whole Wheat Flour

Whey Protein

Baking Soda

Soy Milk.

Pour a couple cups of whole wheat flour into a bowl (depending on how many you want) followed buy a few scoops of your favourite flavoured whey protein and a teaspoon of baking soda to help the pancake rise slightly. Then finally pour in enough soy milk so that you can stir the mixture to a point where it is in a liquid form but you do not want it to be to runny, it must still be able to hold shape when you put it in the pan, this comes with practice. Once you have put the mixture in the pan slice very thin pieces of banana and push them down into the pancake so they do not fall out when you flip them.

Let each side cook for about 2-3 minutes and then flip. You will get the firmness and timing down to a perfection with practice.

You can then top it off with honey or maple syrup to treat the sweet tooth. And if you really want to treat the sweet tooth you can put grate some chocolate over the pancake while it is cooking.

Enjoy the pancakes!!!

The Truth About Factory Farming and Beef Slaughterhouses

11 May