Woke up early to do my Speed 3.0 workout this morning. Let’s just say I wasn’t ready. So, you can imagine how excited I was to make breakfast.
Made some egg whites and topped it with, of course, some siracha. Paired it with a slice of @foodforlifebaking 9 grain sprouted bread that had a tbsp of @crazyrichardspb almond butter, and 1/2 a teaspoon each of chia and hemp seeds. Threw some fresh strawberries with it and my protein shake.
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This small, unassuming restaurant is quite the hidden foodie gem, serving the best #inasal I've ever had. Tucked in the basement of the Makati Square, it's the Manila branch of Aida's Manokan in Bacolod. I've only had their kansi and chicken inasal in the few visits, so I'm looking forward to coming back to try their other dishes. [The place also has some nice but odd paintings that feature the female body]
Moqueca, traditional brazilian food
More than a mere fish stew, moqueca is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red food colouring urucum (annatto seeds), while the Baianos serve a heavier version, with dendê (palm oil), peppers and coconut milk. It’s teamed with rice, farofa (fried manioc flour – ideal for mopping up juices) and pirão (a spicy, manioc flour fish porridge, that’s far tastier than it sounds).