New recipes

10 Destinations for Food From 2014

10 Destinations for Food From 2014


You’ll find everything you could ask for Barcelona, from starred restaurants to Asian food to regional dishes that will please the most discerning of palates.


With NOMA named the number one restaurant in the world, chefs and food lovers alike are planning their next trip to one of the world’s most hipster cities to try a truly world-class meal. NOMA aside, though, this is one beautiful city home to an influx of international restaurants.

Hong Kong

It’s vibrant, it’s energetic, and it’s got the culinary pulse to match. Hong Kong is home to some of the continent’s best restaurants — including hotel restaurants — and it is a destination that caters to the hungry-yet-discerning traveler.


Home to some of South America’s best restaurants and most creative and talented chefs, Lima is a playground for food lovers from all over the world.


Considered Australia’s most “hipster” and European city, Melbourne is one that will certainly keep you exploring the most unlikely and creative bars and restaurants that will turn out great food and great fun.


Not only is Paris romantic, but it also has a tremendous culinary scene to explore. Paris has struck a balance between classic Parisian eateries and young, revolutionary dining that is changing the world of modern French restaurants.

San Sebastián, Spain

With its café scene, Michelin-starred restaurants and international acclaim, San Sebastián is a mecca for food lovers.

São Paulo

It offers an incredible international dining scene, some of the best restaurants in South America, and a positively beautiful setting.


Any mention of Singapore is likely to elicit responses about the street food that makes up the fabric of life here. In addition to its fantastic street food scene, Singapore is home to creative, quirky restaurants and starred establishments that have put this country on every epicure’s bucket list.

Tel Aviv

This destination appeals to those with an appetite for both danger and delicious grub. With famous Israeli chefs like Yotam Ottolenghi leading the way, the Israeli food scene — especially in Tel Aviv — has made its mark on the world.

Happy Paradise, Hong Kong

Tony (as he preferred to be called) went to Hong Kong at the start of his television adventure, and returned often. As he said in a mid-career episode of No Reservations, “I’m constantly asked, ‘What’s the greatest food city in the world?’ And I always say that no one can say you’re wrong if you say Hong Kong.”

He loved the roast goose and pork, the seafood and the homey, comforting classics of the city’s dai pai dong (outdoor food stall) restaurants. He loved the electric night markets and street food, as well as its fine dining.

And, on his last visit there, in 2018, he was enamoured with Happy Paradise, owned and operated by chef May Chow, whose cooking is hyper-modern and steeped in Cantonese tradition. He took particular note of the sautéed prawns with pan-roasted pumpkin, dried shrimp roe, and prawn oil (tossed with fresh egg noodles in their current menu incarnation) medium-rare tea-smoked pigeon, Hakka-style yellow wine chicken served with oyster mushroom fried rice and chrysanthemum butter, “all of it truly, stunningly delicious”.
Main dishes about HK$250 (£23) set menus HK$480-$680HK,

Soft Food Diet – Satisfying Recipes From Soup to Dessert

Does the dreaded Soft Food Diet have to be lacking in flavor and filling food? This is the question that has been weighing heavy on our minds. T is about to have jaw surgery which means we have been trying recipe after recipe in preparation for first the liquid diet, followed by the soft food diet. We have put a lot of time and energy into this collection, and now we hope our efforts will be just what he needs and that they can help you too.

** This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.**

Here are the soft food recipes that have made the cut for us. Whether you or your loved one is looking at a jaw surgery or just the removal of wisdom teeth, these recipes may put the comfort back in comfort food for one and all.

Soft Foods Diet Menu Ideas

Soft Foods Breakfast Ideas and Baked Fruits

  1. Scrambled eggs. We purchased this awesome Sunday Brunch Gift Box from Etsy for the perfect collection of spices to kick up the flavor and keep things interesting. This kit is loaded up with High Peaks Seasoning (Ingredients: Salt, Shallots, Black Pepper, Parsley, Coriander, Dill Weed, Chives), Dill Weed, Biryani, Chervil, Paprika, and more.
  2. Pancakes: Pancakes are soft and delicious and come together quickly. You can add chocolate chips, strawberries, or blueberries. We like to add cinnamon and nutmeg to our batter. Cover them in maple syrup, Nutella, or a fruit puree (no seeds) and whipped cream. However you dress them up, we recommend the Best Ever Pancake Batter from Grace and Good Eats as a base.
  3. French Toast: Our favorite French Toast recipe comes from Chef Robert Irvine at Food Network. Again the addition of cinnamon and nutmeg makes all the difference. We recommend sticking with the softer, thinner slices until you are off the soft foods diet.
  4. Baked Apples: These Baked Apples from Suzy at Worthing Court (hold the walnuts) are a great way to partake in something soft and sweet.
  5. Poached Pears: This Poached Pears in Honey, Ginger, and Cinnamon recipe from Giada is amazing. I’m subbing the wine for Apple Cider and the vanilla bean for vanilla extract.
  6. Oven Roasted Plums: These oven-roasted plums from AllRecipes are on our menu to be served with french toast and/or vanilla ice cream. I did not add the cumin as instructed because that seemed weird, but most reviewers adore it. You do you.
  7. Oatmeal: Jaclyn from Cooking Classy is among my very favorite cooks. She has a collection called Oatmeal Eight Ways that we will be digging into. Obviously no nuts for us. But she has some crazy good flavor combinations like Banana Coconut, Apple Pie, and Peanut Butter and Nutella.
  8. Applesauce: Every Fall we make this apple sauce from Skinny Taste and it’s so very good. I’m going to make a few jars just to get us through this recovery. It’s tangy and wonderful. Hint, instead of the lemon peel we zest a lemon and use that instead. So good.
  9. Breakfast Banana Split: These are so good! You make a banana split using yogurt and fresh fruit and call it breakfast. Be sure whichever recipe you use to hold the granola and nuts. Our top pick for a Healthy Banana Split comes from Not Enough Cinnamon.

Soup Recipes

We are leaning pretty heavily on broths and cream soups in the beginning. As we ease into the next phase of soft foods we will be wearing out the immersion blender. Here are the recipes we have tested and approved for our tastes. We hope we have included some soup options that can please every palate.

  1. Japenese Clear Onion Soup: I have never found a recipe that exactly replicates the flavors of our beloved Hibachi soup but this Japenese Clear Onion Soup from Living Chirpy is the closest we’ve found!
  2. Wonton Soup: This Homemade Wonton Soup from Striped Spatula is so good! Flavorful and comforting.
  3. Potato Soup: This Instant Pot Creamy Potato Soup from Cooking Classy is just what the doctor ordered. It’s filling, ridiculously creamy, and flat-out satisfying. While you can’t serve it with the recommended bacon all crisped up on top, you can cook the bacon first in the instant pot and then use the bacon grease to cook the and celery and onions in. It adds some bacony flavor.
  4. Carrot-Coconut Soup with Harissa and Crispy Leeks: For those who like a sweet soup, this recipe from Bon Appetit fits the bill. Apple, carrot, coconut, ginger, and leeks.
  5. Broccoli Cheese Soup: My very favorite broccoli cheese soup recipe is from Averie Cooks. In practicing to make it even softer I tried using the immersion blender, but it still didn’t feel thin enough for the first stage of soft food where it needs to be almost drinkable. I tried putting it into a regular blender and really whirling it away in there too but both ways it was transformed in a way that took away from its greatness. So, this is going to stay as is and be part of our second stage of soft foods. T says this recipe slaps, so there you have it.
  6. Chickpea Soup: In our hunt for something really satisfying we came across this Chickpea and Celery Soup with Chili Garlic Oil recipe from Bon Appetit. Don’t roll your eyes at this one, it has reviewers raving for a reason. For our stage one Chickpea Soup, we will be going with another Bon Appetit recipe and holding the broccoli. It’s a lot simpler but our first stage requires simple.
  7. Chicken Soup: Once we have progressed to a place where we can finally eat some chicken, we will be fixing our favorite Chicken Soup Recipe. It comes from Food Network and the use of the whole chicken and the addition of the ginger root make this so satisfying.

Soft Foods Side Dishes

  1. Mashed Potatoes: We happen to love Carrabba’s Mashed Potatoes best so we use their recipe. But there are a lot of great recipes that allow you to infuse flavor into a basic mashed potatoes recipe. Try boiling your potatoes in chicken broth or fold in some cheese.
  2. Baked Beans: There are a lot of good bean recipes out there but we adore The Best Baked Beans Ever recipe from The Pioneer Woman the best. Skip topping them with bacon to stay soft. They’ll still be amazing.
  3. Macaroni and Cheese: This Creamy Baked Mac-N-Cheese Recipe from The Chunky Chef is crazy good. T sometimes swaps the Gruyere for Smoked Gouda and we tend to go a little more heavy-handed with the Paprika but you can’t go wrong with this recipe. Seriously good and seriously filling.
  4. Grits: These Cheese Grits from Food and Wine are loaded with flavor and reviewers adore them.
  5. Sweet Potato: We like ours baked in the Air Fryer. Just clean, dry, rub some olive oil over the skin, pierce it, season with salt and pepper, and cook for 40-45 minutes at 425 degrees. That said, this Sweet Potato Casserole from Spend with Pennies is on our menu. We are trying to prevent weight loss so this recipe is really appealing. Obviously, we will be forced to hold the nuts. We add maple syrup to the top of this dish and a dash of nutmeg to the potatoes. Other than that we follow the directions exactly.
  6. Roasted Carrots: We eat a lot of roasted vegetables in our house. This recipe for Roasted Carrots Two Ways from Chelsea’s Messy Apron offers sweet and savory options and both are really tasty.
  7. Beans: Now it’s not just because Granny Gwen and I share a name that I adore this recipe. And it’s not because this recipe was the 2012 Side Dish Smackdown Winner! It’s all about the flavor in Granny Gwen’s Beans that makes it a great choice for a soft food diet. These are filling and comforting. We will be swapping the bacon for salt pork. Also, I like to add just a dash of liquid smoke and a dusting of paprika to mine.

Main Dishes for A Soft Food Diet

  1. Garlic Parmesan Pasta: You don’t need to be on a soft food diet to appreciate how awesome and how simple this Garlic Parmesan Pasta from Damn Delicious is. Our only tweak, we add baby peas.
  2. One-Pot Pasta: This super simple Pasta Dish from Rasa Malaysia is quick, easy, and flavorful.
  3. Salmon: So any flaky fish will do the trick but this recipe for Honey Soy Glazed Salmon from Tasty is already our favorite way to do fish. It’s so good.
  4. Cod: For really simple but flavorful Cod we turn to Rasa Malaysia again for her Baked Cod recipe. Lemon and cayenne season this perfectly.
  5. Tuna: We like this Tuna Salad Recipe from Cooking Classy. We use capers and pickles.
  6. Chicken: Eventually, we will be allowed some chicken and this Baked Chicken Recipe from Gimme Some Oven is where it is at. We add a little pickle juice to the brine but the recipe is amazing as is.
  7. Tuna Casserole: I’ve mentioned this Tuna Casserole from Skinny Taste before and with good reason – canned tuna, mushrooms, peas, and noodles in a creamy sauce!

Dessert Recipes for A Soft Food Diet

  1. Jello Jigglers: These aren’t very filling but they are fun, tasty, and something easy to chew.I like this Jello Jiggler recipe from Squirrels of a Feather.
  2. Custard Cake: The Vanilla Magic Custard Cake from OMG Chocolate Desserts is our top pick but there are plenty of custard cakes to choose from.
  3. Banana Cake: If Sally from Sally’s Baking Addiction says this Banana Cake is the moistest cake she’s ever tasted then I suspect it’s likely the moistest cake that has ever existed. Bananas are loaded with potassium and supply vitamin B6, fiber, and some vitamin C. Super moist, super soft, and delicious!
  4. Souffle: Again, the options are endless when it comes to souffle but we adore Sally’s Chocolate Souffle the most.
  5. Nutella Pudding: Looking for something decadent to really ease that sweet tooth? This Nutella Pudding from Trial and Eater has got you covered!
  6. Butterscotch Pudding: Sally from Sally’s Baking Addiction became my hero for recipes like this one. Her Unbelievable Butterscotch Pudding is a must for anyone on a soft foods diet.
  7. Cheesecake: I had a hard time recommending just one Cheesecake because we are kind of obsessed with this particular treat. You can check out our Cake Board on Pinterest for more of our favorite cheesecake recipes. For a soft food diet, I have to recommend the Tall and Creamy New York Cheesecake recipe from Art and The Kitchen because it’s amazing cheesecake and it has no crust so it’s the softest version.

There we have it! What a collection! If we discover anything else crazy wonderful as we get through the next four to six weeks, we will add it for you. So stay tuned. If you have a kiddo that will be getting braces or having wisdom teeth removed, save this page. You could pin it…

More Recent Posts From Gwen

Thanks for visiting Geez, Gwen today! We are so glad you found us! We are not believers in coincidence so we are confident you are here for a reason! Perhaps we can offer you tasty recipes? Maybe our inspirational quotes are just what you need in your life! Perhaps you’ve been wondering where to take that family vacation? Maybe you want to know the truth about what us homeschoolers really do all day! Maybe you love photography and see it as an art, just like me! Whatever it is, it’s clearly Destiny at its finest! Don’t let this opening door of opportunity slam shut! Run through by subscribing to our newsletter.

A Beginner’s Guide to Peruvian Cooking

With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation. All week (and all summer) long, we’ll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you’re still at home. Here, a beginner’s guide to Peruvian food with recipes for recreating iconic dishes at home.

Peru is a culinary jewel of South America. With its abundant raw ingredients, dizzying variety of elevations, and clever chefs and home cooks who celebrate their history while perpetually innovating a cuisine that is as varied as its landscape, it’s a cuisine everyone should experience. But if you can’t travel and don’t have any Peruvian restaurants nearby, you can (and should) bring Peruvian cuisine into your own kitchen.

The renowned chef Virgilio Martinez of Central in Lima, Peru, who you may have seen on “Chef’s Table” (he also earned a spot on the World’s 50 Best Restaurants List for 2019), has built his entire menu around the vast elevational differences that exist in his country. Cuisine from the lush Amazon, the soaring Andes Mountains, and the meandering coastline all find a place at the table at Central. Elevation is a primary reason why the Peruvian culinary repertoire is so vast and robust.

Central by Virgilio Martinez, $44.49 from Amazon

It will be tough to exactly recreate the chef's dishes outside of Peru due to some hard-to-find regional ingredients, but his book is well worth buying even just to read (and drool over).

Another explanation for Peru’s multi-faceted recipes is attributed to its seemingly boundless variety of raw ingredients. In a nation boasting thousands of varieties of items such as potatoes, chiles, tomatoes, legumes, and spices, culinary traditions are bound to be ample.

The way Peruvians embrace their differences is another reason why its cuisine is so bounteous. Immigrant groups have long found refuge in Peru, bringing their cooking traditions with them. Instead of keeping their recipes separate, Peruvian home and restaurant cooks have long discovered new and exciting ways to blend ingredients and cooking techniques into a fusion style that is entirely Peruvian.

Here are some of the hallmarks of Peruvian cooking, plus recipes to try some of the country’s iconic dishes at home. Check out Peru Delights and Eat Peru for even more recipes and stories behind Peruvian food traditions.

10 Destinations for Food From 2014 - Recipes

Welcome to our Destinations page. Most country profiles include links to recipes associated with that country's or region's cuisine.

We are adding countries as we accumulate recipes. If you wish to suggest a good international, regional or country site&mdashor have a favorite recipe you wish to submit, please email us the link or your recipe to


Argentina Australia Austria
Belize Belgium Brazil
The Caribbean China Costa Rica
Ethiopia Finland France
Germany Greece Hong Kong
India Indonesia Ireland
Italy Jamaica Japan
Korea Mexico Middle East
Nepal New Zealand Philippines
Poland Singapore South Africa
Spain Thailand Tunisia
Turkey Vietnam West Africa

There are additional countries with individual recipes at:

One Country, One Recipe

Here's a recipe from Austria


It is traditional for Austrian families to make special cookies for Christmas, and many families have their own recipe which is passed down from generation to generation. and for those who have no time to make them at home, the bakery shops all over Austria are full of different kinds. This cookie recipe is very quick and easy to do, ideal for those who are in a rush at Christmas but want to carry on an old tradition.

  • 2/3 cup unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 2 tbsp vanilla sugar
  • 1 egg yolk mixed with 1 tbsp water, to glaze
  • a few tbsp chopped nuts, to garnish

Preheat oven to 400 degrees F. Mix the butter, confectioners' sugar, and egg yolk together with your hands. Add the flour and vanilla sugar and knead to a firm dough. Chill for about 2 hours. Roll out the dough on a floured surface until about 1/4-inch thick. Cut out about 40 Christmas shapes such as stars, bells, Santa Claus, angels, holly heaves, etc., either freehand or with the appropriate cookie cutters. Place the cookies on baking sheets lined with non-stick baking parchment, brush with the egg glaze and sprinkle with nuts. Bake for 8 to 10 minutes or until lightly colored. Leave to cool on racks before serving.

Note: Make vanilla sugar by keeping a vanilla bean pod in a jar of superfine sugar. Use as needed.

Recipe: Koch Kaese

SAN ANTONIO &mdash Instructions: Drain cottage cheese in a colander and wash with cold water until it runs clear. Leave cheese in colander and place something heavy over it, such as a plate and bowl filled with water, to press out all the liquid. Let set 2-3 hours, pressing down on the plate occasionally. When drained well, place cottage cheese in a bowl and add baking soda and salt mix well. Let set for 30 minutes.

Over low heat, melt butter or margarine in an iron or other heavy skillet. Add flour and mix well. Add cottage cheese mixture and allow to melt, stirring constantly. Add a few drops of yellow food coloring, if desired, for a better color (cheese will be white if food coloring is not used). When completely melted, pour cheese into a bowl the larger the bowl, the thinner the cheese. Allow to cool, then cover and refrigerate. It can also be left out on the countertop cheese will remain very soft.

Per serving (based on 24): 45 calories (60.2 percent calories from fat), 3 g fat, 10 mg cholesterol, 240 mg sodium, 1 g carbohydrates, 0 g dietary fiber, 1 g sugar, 3 g protein.

4. Oaxaca, Mexico

The ancient Mesoamericans were the world’s first chocolatiers and Mexico has continued to produce chocolate ever since. Today in Oaxaca, residents have embraced chocolate as a part of their culture and it seems visitors to the city can’t walk down the street without being offered chocolate in some form, whether it is hot chocolate, chocolate pastry or chocolate candy. While there are major chocolate producers based here, a lot of Oaxaca’s chocolate is made with old family recipes the old-fashioned way, ground either by hand or with electric grinders and mixed by hand.

Best Chocolate Shops

Located on the street 20 de Noviembre are the three largest chocolate producers in the city, Moyordomo, Guelaguetza and La Soledad. On Mina Street, as well as 20 de Noviembre, you can check out barrels of cocoa beans in almost every doorway. You can also find vendors peddling their handmade chocolate treats at any of the markets in the city.

Author Valentina Rice on Cooking Her Way Around the World

The verdict is in: For most travelers, good eats are as much of a draw as cultural immersion. And if you can&apost become a round-the-clock jet-setter, dabbling in regional cuisine is a close second. That&aposs why we&aposre loving the new book Recipes from Many Kitchens by Valentina Rice, founder of online food marketplace Many Kitchens. From Georgia to Germany, Punjab to Provence, the collection is an exercise in eating your way across cultures and continents. We sat down with Rice to talk travel, regional cuisine, and the top must-see destination for foodie travelers.

T+L: Before it was a cookbook, Many Kitchens began as an online marketplace&mdashwhat was it that led you to start the business?

Rice: I ran the International Sales Department for Penguin Books and was in publishing for 15 years, and my two big loves were books and food. I would travel abroad to sell books, and I used to spend all my free time trying to find the best of the best in each countries—gyoza in Tokyo, chili crab in Singapore𠅊nd I started doing that back home in New York as well. I realized there are all these amazing producers who had small, loyal followings, but they weren’t getting a wider audience. So the idea came from that, to try to build a wider audience for all these producers I was finding in the on my travels. So I made the decision to jump off a cliff into the unknown and leave my job to start up Many Kitchens.

What was it that first sparked your interest in travel and food?

I think it’s just a lifelong passion. My parents are both incredible cooks. My mother is Italian, and she will find whatever is in the kitchen and make a feast for everyone. And my father was a bit more about finding these incredible ingredients, being a little adventurous. Growing up, he would take me on these incredible gastronomic tours around Europe where we would go from Michelin starred restaurant to Michelin starred restaurant. That’s how we would plan our road trip. It was a very special way to grow up. I was very lucky to have parents who raised me to travel and eat and try different things. Our rule was that you had to try everything once. You didn’t have to finish it, or ever try it again, but you had to try everything once.

The book has recipes from such a range of cultures. For people who aren&rsquot necessarily world travelers themselves, what&rsquos the value of learning to cook foods from different culinary traditions?

I think it’s that whole armchair traveler thing. Cuisine in America keeps becoming more international and more authentic in many ways. I think everyone is learning more about the rest of the world, and about the food that everyone eats. I mean, I keep discovering things—I lived in Japan for a year and I only just discovered some dish that’s famous in Japan and I had never heard of it. There’s always so much to learn, and food is a good way of discovering the world and becoming more aware culturally.

What do you think the food from a specific region or country teaches these armchair travelers about the area itself?

I think if you like the food there’s a desire to learn more, and maybe even travel. It might pique someone’s interest, and hopefully they’ll want to learn more about the entire culture, not just the food. As I started to put the book together, so many of these producers had an international slant to their food, and not all of them came from that area. There was already a cultural awareness from a lot of these U.S. producers that lent itself to creating these international menus.

Having worked with people from all across the country, did you notice any differences across the U.S. in terms of how the approach to food varies?

That was actually one of the other reasons for starting Many Kitchens. I go up to Cape Cod a lot and they have this Beach Plum jam that I haven’t seen anywhere else, and no one else seems to have heard of it. And it’s the most delicious jam, and you can only find it in Cape Cod. There are such small productions every year that it’s not something that lends itself to mass production. But that sort of piqued my interest, because there are all these little culinary pockets—so often we don’t know what exists in the rest of America. There are these tiny little pockets of gastronomic specialties you couldn’t find anywhere else. I discovered lots of amazing things, and I want to go explore the rest of the country. I feel like I’ve just scratched the surface of what’s available.

Are there any particular dishes or recipes that you have a Proustian sort of memory association with? Dishes you just find really transportive to a particular place and time?

So many of them do. As is the case with everyone—the smells and the tastes take you back to a place. I think that’s why I put together these recipes—so many of them were things I wanted from my childhood or my travels. The croquetas take me straight back to Spain. That whole French chapter takes me back to Paris on a trip with my father. The Italian food takes me back to my childhood and my mother’s cooking. The sticky rice with mango—I used to go to Bangkok least once or twice a year for work, and there’s a little place in the airport that has really good sticky rice with mango. I always used to go there when I was leaving. I’ve never found a good one here in the city, either, so I learned to make it.

Did you notice any common culinary threads across cultures as you were collecting these recipes?

I’m always fascinated by how people cook rice. Every culture cooks rice in a completely different way. There’s Italians with their risotto, that they cook slowly with stock until it’s soft, and the Persian way with the fat underneath to get the crisp bottom, and then the Spanish with their paella, the Japanese do it sticky. I found that pretty fascinating. It was a really fun little trip around the world for me, even though it was all done in New York City.

Having done all these food-specific travels, is there a specific place in the world that you think should be on every food lover&rsquos bucket list?

Thailand! Thailand is my favorite. And all those countries where the street food is better than the expensive restaurants—Thailand, Malaysia, parts of Southeast Asia. Japan, too. The food is just incredible. Italian food is my first true love, but Asian food is amazing because it’s so regional. From the north to the south of Thailand the food is so incredibly different. The same goes for most countries in Asia.

Vegetable Lettuce Cups from Wholesome Patisserie

If you’re looking for a delicious, hearty yet filling meal, look no further than these vegetable lettuce cups. They make the perfect little side dish but personally like to turn them into the main meal too. Choose how big or small you want them by choosing the size of your lettuce leaf. We love Iceberg for their round shape but have also used Romaine lettuce when we’re in a pinch. And bonus, the veggie filling for this recipe is made in one pot and takes less than 30 minutes!

10 Vegan Recipes to Help You Lose Weight

The winning combo for fat loss is regular exercise and eating the right food. Although this may not sound too complicated, many guys still struggle to lose weight—even the ones who work out regularly.

If you can relate, it’s time to do an honest analysis of your diet. Does it include fat-fighting foods that are high in fiber (like beans, lentils, quinoa), healthy fat (like avocado and nuts), and protein (like tofu, beans)? Those are the nutrients that will help keep you satisfied which minimizes mindless snacking throughout the day.

While you may turn to meat or fish, you can actually get all of those macros through plant-based foods, too.

Here are 10 vegan recipes that have plenty of fiber, healthy fat, and protein to help you shed fat

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Watch the video: Explore the top 10 Foodie Travel destinations (December 2021).