Thursday, 29 December 2016

My Favourite songs of 2016 so far!


Hey guys, can you actually believe we're closing this year in less than 48 hours :-)

I really cannot believe we have come this far especially on my blog and on my Youtube....

Thank you all so much for your support through the years..

Today I wanna share with you some of the songs I've been loving so far in 2016.. Share yours if you also have some...

Have a wonderful New Years and stay safe :-)


In no particular order, here are my fav 2016 songs.



Rihanna ft Drake- Work

One Direction- History

Robbie Williams- Love My Life

Justin Timberlake- Like I Love You

Little Mix-Shout out to My Ex

James Arthur- Say You Won't Let Go

Drake ft Wizkid- One Dance

Jess Glynne- Take Me Home

Mr Eazi ft Efya- Skintight

Adele- Send my Love

Korede Bello- Do Like That

Tekno- Duro

Tory Lanez- Luv

Vybz kartel- Fever

Wednesday, 14 December 2016

How to Make Egg Roll- (Nigerian Dumplings)

Hey guys welcome back to my blog...  So I just got back from work and cannot be bothered to make dinner, I decided to make hubby and I some Nigerian Egg roll since he loves boiled eggs and a lady deserves a break from the Kitchen sometimes right lol ;-)

 I had all the ingredients at home (which makes it easy), so I popped into my kitchen and got everything together and made some Egg rolls served with some nice sweet Tea lol.

Check the video out here-

Ingredients:-
Self raising flour or Plain Flour
Hard Boiled Eggs
1 teaspoon of salt to taste
2 tablespoons of sugar
1 tablepoon of Baking powder
5 tablespoons of Butter
1 glass of lukewarm water
Vegetable oil for deep frying

Method:-

Sieve the flour into a big bowl, add the baking powder and salt. Mix well and add the butter, use fingers to mix thoroughly until it becomes crumbly. Add the water, mix well until thick and in a ball form. Once thick, roll with a dough roller and section with a dough cutter or bowl to make round cuts on the rolled out dough.





Place the egg in the centre of the round cuts  and Close the dough.

Pre heat your pan with the vegetable oil and allow to heat for at least 10 minutes on low heat. Pop the egg roll in and fry until golden brown. By the way I don't like my Egg roll burnt, I like it lightly fried (golden brown).



And there you have it, easy weesey :-)

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Sunday, 11 December 2016

Christmas Cupcakes


Ingredients

For the Cupcakes-
150g of Butter
150g of caster sugar
3 Eggs
125g of Self raising Flour
25g of Cocoa Powder
 ½tsp of Baking Powder
Festive millions decorations

For the Buttercream-
150g of Butter
250g of Icing Sugar

Method-
Prep time- 30 mins

Bake time- 15-20 mins

Video tutorial here-

For the Cupcakes
Preheat the oven to 180℃, now line your cupcake tin with 12 cupcake cases. Next step is to place the butter and caster sugar in a bowl and mix well with either a wooden spoon or an electric mixer until light and fluffy. Now beat the eggs and gradually add into the mix a little at a time until its smooth.
(Tip- add a little bit of flour if the mixture curdles)

Now add the Flour, cocoa powder and baking powder and mix well until very smooth.

Fill each cupcake case with 2/3 of the mixture and bake for about 15 to 20 minutes.

For the Buttercream

Add the butter and icing sugar into a mixing bowl, add 2 teaspoons of boiling water and mix well  until smooth.
Now add into a piping bag with a large star nozzle and pipe on top of each cake, add the millions decorations and serve.

Monday, 5 December 2016

Restaurant Review- The Star Chalton Bedfordshire


So I had the opportunity to visit this restaurant; its has been on my radar for a while and I finally had the chance to visit. This time I visited with 4 of my colleagues around lunchtime on a Friday.
I booked a table for 5 about a week prior and instantly got a confirmation email and text message.


So here's my verdict below:-


Ambience

As soon as we got to the door, there was no-one at the bookings section, so we had to wait a few seconds before we were approached by a gentleman who took us straight to our table. The great thing is we had a booking so a table was already allocated to us which came in very handy as it was just a bit busy. 

Here's a cross-sectional picture of the area we sat at the end of the restaurant, a bit close to the garden area, so we had a good view.





Food

I opted out on the Starter as I'm more of a Pudding type of girl and plus 3 courses would be too much for me.

So I had Steak & Sweet Potato Fries with some onion rings and side leaf garnish.



As you can see my colleague and I were clearly caught in the moment, having a really nice time at the Star...



One of my colleagues had Mash Potato with Lamb shank and veggies which he really really enjoyed.


Another person had the Veggie Burger with Sweet Potato Fries


Here's Steak, Bacon & Cheese with some French fries that my other colleague had.




For dessert- I had the Millionaires Cheesecake



Overall I enjoyed my time there, I cannot really fault the restaurant but the only thing is we went on Friday afternoon and I had to change my order as they didn't have ribs which was quiet disappointing.


Wednesday, 30 November 2016

Foods You Should Never Keep in the Fridge

Good day Foodies, I'm sure most of you my readers would be wondering where I have been? A lot has been going on in my world but I am still thankful.

If you are a culprit to the below just like myself. There are certain foods you should never keep in the fridge even though that's the easiest and most convenient place for us to keep majority of our left overs. fruits, veg etc.

It is quite natural for all of us to want to preserve and protect the foods we purchase. With that in mind, we always think that the best way to do that is by putting them in our refrigerators. However, there are certain foods which should never be placed in the fridge. Below, we have put together an extended list of such foods. The results and certain entries, may surprise you. source-healthyleo.com





Bread-

Nothing dries out bread faster than your refrigerator. In the event that you have made sandwiches with the bread, then you can place them in the fridge. The cold temperature will make the bread tough and chewy. Furthermore, the coldness tends to make the bread turn stale and harder, at a faster pace.




Onions-

Placing your onions inside your refrigerator will eventually end up turning them moldy and soft. According to the National Onion Association in the U.S, unpeeled onions should be kept out of plastic bags and fridge. One of the reasons for this is because unpeeled onions require and need air exposure for maximum life. If you have peeled an onion though, then you should keep it in the fridge, in a covered container.




Bananas-

Because they retain nutrients better outside the fridge, bananas should never be placed inside the refrigerator. According to Canadian Produce Marketing Association, bananas are better kept on the counter until they ripen. The cold temperatures actually slow down the ripening process of the bananas.

I literally chuck my bananas in the fridge after receiving my shopping; I always notice its not as fresh again after the first few hours, so I am a culprit :-(

Honey-

Providing that you keep it in a tightly sealed place, honey will stay good almost forever. Therefore, storing it in your cooler doesn’t make sense. Honey, is a naturally preserved food so it needs no help from us. Ironically enough, placing honey in your refrigerator will in fact speed up the sugar crystallization process. The result of that will be the honey becoming almost dough-like, in form. Thus, making it harder or nearly impossible to scoop or use.

Avocados-

If you purchased an avocado that’s not ripen, you should not place it in your refrigerator. Since they will need time to ripen, keeping in the cold cooler will deter and impede that process. Also, placing the avocado in your fridge should only be done if the avocado is already ripe and you won’t use it right away.

Fruits-

Just like tomatoes and other foods placed in refrigerators have their ripening process stopped, the same goes for these fruits. Kiwi, apricots, mangoes, plums and peaches can also lose their nutrients if placed in a cooler. To avoid the cold temperatures of the fridge breaking down the membranes of the fruits, place them in a dry, cool place such as your counter.

Eggs-

It is a long debate whether you should keep eggs inside your refrigerator or not. One study suggests that keeping eggs whether in a refrigerator or not does not change their normal properties, so it can be said that if you keep eggs at room temperature, there should not be any problem. There is another study that reveals that keeping eggs inside the refrigerators spoil the natural taste and flavour of eggs, so it is wise to keep eggs outside of your fridge.


Salad-

Oil or vinegar based salad is capable of being okay for long period of time without refrigeration. Moreover, refrigeration of salad dressings brings bad smell to them. Keep in mind that there are some salads that are mayo or yogurt based should be refrigerated in order to keep them fine. So if you have some salad that has been already dressed, you can keep them away from your fridge without any hesitation.


Ketchup-

Having bacteria deterring acids is a boon for ketchup as you can expect to be okay with your ketchup up to more than years without refrigeration. The preservatives used in ketchup are very helpful in maintaining the quality of it for many days even after opening it. So if you have already opened a ketchup bottle and tensed with its decaying, then you will not have to worry anymore.







Thursday, 20 October 2016

National Office Chocolate Day- October 20th 2016


Loooool, I didn't know such a day is even in existence lol nut Happy Thursday and Happy National Office Chocolate Day. This means you can eat Chocolate in your office without being told off or judged :-)


Enjoy and Indulge yourself :-)


Tuesday, 18 October 2016

National Chocolate Cupcake Day- October 18th 2016


Good Morning Foodies,


Today 18th October is marked as National Chocolate Cupcake Day. National Chocolate Cupcake Day is celebrated annually on October 18. This is the day for Chocolate and dessert lovers! Cupcakes have also been known to be called: Fairy Cakes.

Happy Chocolate Cupcaking lol :-)



Here are today’s five thing to know about Cupcake:
  1.  Cupcake liners do more than make it easy to remove them from the pan. Traditionally, sides of tins are greased for easy removal, but also floured because the batter needs to have something to cling to. A cupcake liner takes care of both.
  2. On August 15, 2009 GourmetGiftBaskets.com broke the world record for largest cupcake ever made. The cupcake was 1,224 pounds, 4 foot tall by 10 foot wide, and had 2 million calories.
  3. One of the most popular cupcake bakery’s in the U.S. is Crumbs in New York City. They have reported $23.5 million in cupcake revenue last year alone!
  4. The first mention of a cupcake recipe goes as far back as 1796. Amelia Simms wrote a recipe in “American Cookery” which referenced, “a cake to be baked in small cups”.
  5.  However, it wasn’t until 1828 that the actual word cupcake was used by Eliza Leslie in her cookbook “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats”.
source-foodimentary.com

Monday, 17 October 2016

5 Healthy Foods with High Level of Sugar

You probably think these foods are really healthy and you can eat them as much as you like. Well these surprising healthy foods contain a very high level of Hidden Sugars.

A new World Health Organisation guideline recommends adults and children reduce their daily intake of sugar to less than 10 percent of their total energy intake. A further reduction to below 5 percent – or roughly 25 grams (6 teaspoons) per day – would provide additional health benefits. Dropping sweets, doughnuts, fizzy drinksand baked goods, which are usually the major sources of added sugars, from your diet is not nearly enough.-source WHO



Cereal
source-BusinessTech

Cereals with marshmallows and chocolate puffs are obviously high in sugar, but just how much sugar may surprise you. The Environmental Working Group examined the sugar content of 84 cereals and found 54 of them contained more than 24 to 26 percent sugar by weight. Kellogg's Honey Smacks, at 55.6 percent sugar, was the worst. Cereal is also surprisingly high in salt.

Low Fat Salad Dressings
source-Natures Health Foods



They make salads taste so much better but they also turn them from a healthy meal to the worst diet offender. Pay special attention to the dressings labeled “light”—when they reduce the fat, they often replace it with sugar. Some popular dressings, like French and Thousand Island, contain 2.4 grams per tablespoon. Sprinkle some lemon juice on you salad next time.

Flavoured Water

source-Splash Magazines

Just 8 oz. of this sweetened drink has up to 13 grams of sugar, USDA numbers show. Beware of the word “flavoured.” It is usually synonymous with sugar and artificial sweeteners. The popular Vitamin Water packs about 120 calories and 32 grams of sugar, just about half as much as a regular Coke.

Smoothies
source-Specialty Beverage Solutions

Smoothies may seem like a nutritious start to your day or a great post-workout pick-me-up and some are, but most contain a lot of unnecessary sugar. Even though some smoothies, like the ones at Jamba Juice, have lots of protein and real fruit, they’re also loaded with sugar – 50 to 70 grams in their small 16 ounce cups. If you need a smoothie, it’s best to make one at home.

Bread

Bread is a sneaky source of sugar. Just one slice of white, commercially prepared bread, has about 2 grams of sugar, according to USDA. Some sugar is formed naturally in the baking process but it is often added too. Most commercial types of bread contain sugar or high fructose corn syrup, just like other processed foods, according to Authority Nutrition.

National Pasta Day- October 17th 2016


Good Morning Foodies, hope you all had a great weekend?

Today Monday 17th October is National Pasta Day and if you love you pasta, this mean you can eat as much as you like and over indulge yourself :-)

Pasta is one of the world's most favourite foods!  Spaghetti, lasagna, rotini, tortellini - there are over 600 known pasta shapes. 
It's delicious, it's nutritious, it's versatile.  It can be enjoyed as a main course, or as a side dish.  Top it with your favourite sauce and mangiamo - let's eat! :-)


picture credit-nationalpastaday.com
  1. The average American consumes 20 lbs. of pasta annually. This makes it the 6th highest food per capita in the country.
  2. As of March 2012, the average price an American pays for pasta is $1.45 per pound! This makes it one of the most affordable meals.
  3. 24% of the global consumption of pasta is by Americans – the largest of any country in the world. Americans consume 6 billion pounds of pasta each year.
  4. The United States produces 4.4 billion pounds of pasta annually, making it the second largest pasta-producing nation.
  5. Pasta made its way to the New World through the English, who discovered it while touring Italy. Colonists brought to America the English practice of cooking noodles at least one half hour, then smothering them with cream sauce and cheese.

Fresh vs Dry Pasta

Fresh pasta (pasta fresca) is not necessarily better than dried pasta (pasta secce).  It just that it's made differently and it tastes different.  Dry pastas are made with just wheat and water.  Fresh pastas add egg to the dough
It is the shape of the noodle that gives pasta its name.  
Some examples:


Spaghetti - cord                              Linguini - little tongues 
Vermicelli - little worms                   Conchiglie - shells
Rotini - spirals                                Fettucine - small ribbons 
Ravioli - little turnips                        Capellini - fine hairs
Fusilli - little spindles                      Cannelloni - tubes
Tortellini - little cakes                      Penne - quills 
Rigatoni - short, wide fluted tubes   
Lasagna - broad, sometimes ruffled, ribbons of pasta

Sunday, 16 October 2016

World Food Day- October 16th 2016

Happy Sunday Foodies..
Today is World Food Day, it is a day celebrated every year around the world on 16 October in honour of the date of the founding of the Food and Agriculture Organization of the United Nations in 1945. The day is celebrated widely by many other organisations concerned with food security, including the World Food Programme and the International Fund for Agricultural Development.
The World Food Day theme for 2014 was Family Farming: “Feeding the world, caring for the earth” in 2015 it was "Social Protection and Agriculture: Breaking the Cycle of Rural Poverty"; in 2016 it is Climate Change: "Climate is changing. Food and agriculture must too", which echoes the theme of 2008, and of 2002 and 1989 before that.- source-wiki.com
World Food Theme- The world’s poorest are being hit hardest by climate change. If we strengthen the resilience of smallholder farmers, we can guarantee food security for the planet’s growing global population and also reduce emissions.

Why care about hunger?
Because the right to food is a basic human right.   In a world of plenty, 805 million people, one in nine worldwide, live with chronic hunger.1 The costs of hunger and malnutrition fall heavily on the most vulnerable.
  • 60% of the hungry in the world are women.2
  • Almost 5 million children under the age of 5 die of malnutrition-related causes every year.3 
  • 4 in 10 children in poor countries are malnourished damaging their bodies and brains4
Every human being has a fundamental right to be free from hunger and the right to adequate food. The right to adequate food is realized when every man, woman and child has the physical and economic access at all times to adequate food or means for its procurement.5
Because we can end hunger in our lifetime. It’s possible. The world produces enough food to feed every person on the planet. In September 2000, world leaders signed a commitment to achieve eight Millennium Development Goals by 2015. MDG #1 is eradicate extreme poverty and hunger and includes three targets.  Since then:
  • Forty countries have already achieved the first target, to halve the proportion of people who suffer from hunger by 2015. 6
  • In addition, over the past 20 years, the likelihood of a child dying before age five has been nearly cut in half, which means about 17,000 children are saved every day.7  
  • Extreme poverty rates have also been cut in half since 1990.8 
The challenge is significant, but these results show us that when we focus our attention, we can make big strides. 
Because the cost of neglect is too high. No one in the world should have to experience hunger. In addition to the cost of human suffering, the world as a whole loses when people do not have enough to eat. Hungry people have learning difficulties, are less productive at work, are sick more often and live shorter lives. The cost to the global economy because of malnutrition is the equivalent of US$3.5 trillion a year.9  Hunger leads to increased levels of global insecurity and environmental degradation. Ending hunger is not just a moral imperative, but also a good investment for society.
Because it can happen to anyone. Even in the U.S., one of the richest countries in the world, one in seven Americans - 14.3 percent - does not have enough to eat.10 Nutritious food can be expensive, making a balanced diet a luxury for many. Loss of a job, a family tragedy, poor health, or an accident can make anyone, anywhere, go hungry in a moment. Globally, extreme climate events, war, or even financial crisis can dramatically affect a person’s ability to feed themselves and their families. Without social safety nets, resiliency measures and good policy in place, these small and large events can set off a cycle of hunger and poverty. source-worldfooddayusa.org

 

Friday, 14 October 2016

Happy 90th Birthday Winnie-The- Pooh


Winnie is still the best bear in the world 100%..If there's one book I read, it was definately the Pooh bear book.

I remember being young and loving this character, it brings so much joy to my face and even when I got pregnant, I still found myself getting baby stuff in this character.



Background of The Pooh Bear

Winnie-the-Pooh, also called Pooh Bear, is a fictional anthropomorphic teddy bear created by English author A. A. Milne. The first collection of stories about the character was the book Winnie-the-Pooh (1926), and this was followed by The House at Pooh Corner (1928). Milne also included a poem about the bear in the children's verse book When We Were Very Young (1924) and many more in Now We Are Six (1927). All four volumes were illustrated by E. H. Shepard.


The Pooh stories have been translated into many languages, including Alexander Lenard's Latin translation,Winnie ille Pu, which was first published in 1958, and, in 1960, became the only Latin book ever to have been featured on The New York Times Best Seller list.[1]

Hyphens in the character's name were dropped by Disney when the company adapted the Pooh stories into a series of features that became one of its most successful franchises. In popular film adaptations, Pooh Bear has been voiced by actors Sterling Holloway, Hal Smith, and Jim Cummings in English and Yevgeny Leonov in Russian.- source-wiki.com




World Egg Day- October 14th 2016


World Egg Day is a unique opportunity to help raise awareness of the benefits of eggs and is celebrated in countries all around the world.World Egg Day was established at the IEC Vienna 1996 conference when it was decided to celebrate World Egg Day on the second Friday in October each year.
For centuries, eggs have played a major role in feeding families around the globe. They are an unbeatable package when it comes to versatility and top-quality protein at a very affordable price. And they are also an excellent source of choline, essential in memory and brain development. When you factor in convenience and terrific taste, there is just no competition.

Eggs are one of nature's highest quality sources of protein, and indeed contain many of the key ingredients for life. The proteins contained within eggs are highly important in the development of the brain and muscles, have a key role to play in disease prevention and contribute to wellbeing in latter life, particularly in relation to eyesight (avoiding macular degeneration).:-
Peoples across the globe celebrate this day by making variety of egg dishes and recipes


Benefits of Eggs:-

Eggs are among the few foods that can be classified as a “superfood.”They are loaded with nutrients, some of which are rare in the modern diet.Here are 10 health benefits of eggs that have been confirmed in human studies.
  • Eggs Are Incredibly Nutritious. Eggs are among the most nutritious foods on the planet.A whole egg contains all the nutrients required to turn a single cell into a baby chicken.
  • Eggs Are High in Cholesterol, But They Don’t Adversely Affect Blood Cholesterol
  • Eggs Raise HDL (The “Good”) Cholesterol
  • Eggs Contain Choline – an Important Nutrient That Most People Don’t Get Enough of
  • Eggs Turn LDL Cholesterol From Small, Dense to Large, Linked to a Reduced Risk of Heart Disease
  • Eggs Contain Lutein and Zeaxanthin, Antioxidants That Have Major Benefits For Eye Health
  • In the Case of Omega-3 or Pastured Eggs, They Lower Triglycerides as Well
  • Eggs Are High in Quality Protein, With All The Essential Amino Acids in The Right Ratios
  • Eggs do NOT Raise Your Risk of Heart Disease and May Reduce The Risk of Stroke
  • Eggs Are Highly Fulfilling and Tend to Make You Eat Fewer Calories, Helping You to Lose Weight
source-wiki.com

The Tesco and Unilever Saga Ends


Happy Friyay Foodies..

Not sure if you've been updated with the Tesco and Unilever Saga, but it looks like they have now both sorted out their price dispute whoop whoop.


And for all you Marmite lovers (eww), this is probably come as good news for you on a Friday morning.

This is what's been going on in a nutshell...

The supermarket giant and the UK's largest food manufacturer had been locked in a battle over wholesale prices.
Unilever had wanted to raise its prices by about 10% to compensate for the steep drop in the value of the pound.
But Unilever had to give some ground, the BBC understands.
Brands including Hellmann's Mayonnaise had been removed from Tesco's website.
"Unilever is pleased to confirm that the supply situation with Tesco in the UK and Ireland has now been successfully resolved," Unilever said.
"We have been working together closely to reach this resolution and ensure our much-loved brands are once again fully available. For all those that missed us, thanks for all the love."

A Tesco spokesman said: "We always put our customers first and we're pleased this situation has been resolved to our satisfaction."
Tesco had earlier on Thursday halted online sales of top-selling goods produced by Unilever such as Persil washing powder, Ben & Jerry's ice cream and Marmite yeast extract spread.
The BBC understands that those products should be available on the Tesco website again in the coming days.
Supermarket chain Asda said it too had successfully negotiated with Unilever.
An Asda spokesperson said: "We pride ourselves on having famously low prices for customers every day and work tirelessly with our suppliers to keep prices low".
Bruno Monteyne, a former senior Tesco executive who is now an analyst at Bernstein, said Tesco has typically one to two weeks' stock.
"While politicians can deny reality, a shampoo produced on the continent is now more expensive," he said. "This isn't about Tesco or Unilever, but about all UK retailers and suppliers."
Supermarkets frequently renegotiate supplier prices, but it is unusual for a dispute to be made public.
Sterling has dropped by about 16% against the euro and 19% against the dollar since the UK's vote in June to leave the EU.
The sharp drop has left suppliers and retailers dealing with the effects of higher bills for imported goods.
Unilever is the UK's biggest grocery manufacturer, but as many of its products are made outside the UK, it had argued it should be getting more.
Supermarket profit margins have already been squeezed by a long-running price war as the big established retailers try to stem the loss of market share to discounters such as Lidl and Aldi.- source bbc.co.uk
So they are now both friends afterall :-)
Have a great weekend all...

Thursday, 13 October 2016

National M&M's Day- October 13th 2016


Good Morning Foodies,

Today is National M&M Day, I love M&M's so much...

M&Ms are like a whole new sweetie of their own, there are different varieties and you always just going for either then newest type, or the original. my favourite flavour is peanut :-)

Here are today’s five thing to know about M&Ms:
  1. From 1976 to 1985, there were no red M&Ms
  2. Blue M&Ms were introduced in 1995.
  3. M&Ms were taken along on the first space shuttle voyage in 1982.
  4. There are 340 million M&M’s produced daily.
  5. The “M&M” was modeled after a candy Forrest Mars, Sr. encountered while in Spain during the 1930s. During the Spanish civil war there, he observed soldiers eating chocolate pellets with a hard shell of tempered chocolate. This prevented the candies from melting, which was essential when included in soldiers rations as they were.
I'm definitely celebrating, here's my packet of M&M's today :-)
 
 

Wednesday, 12 October 2016

Difference Between Greek Yogurt & Regular Yougurt


Alot of Supermarkets now mostly sell Greek Yogurts as they are promoting the "healthy eating/living option".

That prompted me to ask the question as to why this is the case and what really is the difference between those two. To me a yogurt is a yogurt, either Greek, regular, full fat or even mixed with Fruits.

Yogurts all taste the same to me and also mostly contain the same ingredients.

Greek yogurt is more strained than regular yogurt.
The reason that Greek yogurt is so much thicker and creamier than regular yogurt is because the whey is strained off of it. Whey is the milk's watery component, which remains after the milk has curdled. Removing that liquid is what gives Greek yogurt its denser consistency.


Greek yogurt has more protein than regular yogurt.
Greek yogurt is commonly considered a healthy snack partly because it provides more protein than regular yogurt. According to Prevention, a six-ounce serving of Greek yogurt has just as much protein as three ounces of lean meat, which makes it a great alternative source of protein. Plus, it will keep you fuller for longer than regular yogurt will.

Greek yogurt has less sugar and carbohydrates than regular yogurt.
Straining off the whey translates into fewer carbs and less sugar in Greek yogurt. According to US News and World Report, regular yogurt has double the amount of carbs than Greek yogurt does. Just be wary of buying flavoured Greek yogurt, which can pack the sugar and the carbs back on.
Greek yogurt has more fat than regular yogurt.
While Greek yogurt boasts more protein and less sugar and carbs than regular yogurt, it also has a higher fat content. An eight-ounce serving of Danon's regular full-fat yogurt has five grams of saturated fat, whereas a seven-ounce serving of Fage full-fat Greek yogurt has over three times that amount (16 grams of saturated fat). It can be a good idea to go for low-fat or fat-free versions when buying Greek yogurt.

The Recommended Weekly Egg Consumption

image source-livestrong.com

For many decades, people have been advised to limit their consumption of eggs, or at least of egg yolks (the white is mostly protein and is low in cholesterol). Common recommendations include a maximum of 2-6 yolks per week.

I do love my eggs and in fact I eat tem at least twice or three times a week by adding some oil, salt, seasonings and even mixing with some fresh peppers, onion and cheese.

But with eggs making their way into multiple meals a week, I have to wonder how healthy it really is to load up on all those yolks. But For the average person, two eggs a day is totally fine.
But there is one major caveat: “A person needs to look at their total diet to see where they’re getting their saturated fat from,” It’s totally healthy to get two eggs a day, but if you like your eggs scrambled with cheese on them, then you’ve just upped your saturated fat and calories by a lot.”

image source-today.com

The bottom line is that the right amount of eggs is totally dependent on the rest of your diet. A single large egg has about 80 calories, five grams of fat, and six grams of protein. So, if you’re already getting plenty of protein and fat from other meals, eating a five-egg cheese omelette for breakfast every day is not a good idea. But if you know you’ll be on the go and don’t know where your next solid source of protein will come from, go ahead and crack an extra egg into the frying pan before you head out the door.

Signs Your Body is Not Getting Enough Protein



Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood.

Not only does it help our bodies recover from wounds and injuries, it also boosts energy and keeps us feeling full. But for those following a plant-based or vegetarian diet, sometimes extra effort can be required to make sure your body is getting enough of this vital nutrient.

It is particularly important to make sure you’re getting enough protein. Protein is not only important for muscles, it has many fundamental roles, including for our immune system, for making hormones, and for making haemoglobin that carries oxygen around our body.”
But how do we know we’re getting enough protein? Here are the signs you need to look out for.
  • Depression or Low Mood- Protein is broken down into amino acids which are then used to make alot of vital substances like neurotransmitters. These natural chemicals are very vital for our brain and nervous system and some also have a direct effect on our mood. If you don't get enough protein, your production of serotonin may be reduced, contributing massively to your low mood.
  • An Injury that takes longer than expected to heal- When your body tries to heal a wound, it creates stress hormones and diverts extra resources including carbohydrates, fats and proteins to create new tissue. If this takes longer than expected, your body compensates by sending additional protein to deal with the wound and in the process deprives other organs of the vital nutrient leaving the body protein-deficient.
  • Swollen Ankles- This is a sign of Protein deficiency. Swollen ankle or oedema; this happens because proteins in our blood are responsible for keeping enough fluid in the blood vessels efficiently. Instead it stays in the tissues causing swelling especially in the lower legs, ankles and feet. This is why it is very essential to keep your protein intake up to avoid illnesses like this.
  • Hair Loss- When you notice more hair coming out when you shower or your hair starts to get thin, or most likely all over the head rather than in patches or hairline, it is most likely you  are  low in Protein. Our hair is made up primarily of Protein especially protein called Keratin. And hair is also the least important protein structure in the body so when protein intake is low, it is allocated instead to more important factors such as keeping our immune system active. This is why Hair Loss may be one of the signs of low protein intake.
  • Weak Immune System- Protein is used to keep the physical barriers in our body such as the skin and the mucous membranes intact in order to keep germs out. If you do notice that you are coming down with a cold or seem susceptible to infections, low protein could be the cause.

Remedy & Cure
1. Increase your protein intake with meat, or at least three servings a day of eggs and high-quality dairy foods if you are a vegetarian. Barns said: “For vegans, protein intake comes from beans and pulses, nuts and seeds, as well as vegetables and whole grains. Including a broad variety of these plant proteins every day is vital.”
2. Try a plant-based protein powder. “For vegetarians – and especially vegans – or those who have a low appetite, struggle to digest protein foods, or are on a weight-loss diet, then a plant-based protein powder can be a great option,” Barns said. “They are easy to digest and, in the case of those trying to lose weight, can be kept low-calorie.”
3. Track your protein intake. Shona Wilkinson, a nutritionist at SuperfoodUK, said: “If you’re recovering from illness, injury or surgery, or if you’re highly stressed, then tracking your protein intake using any of the helpful online tracking tools or apps can be a great first start.
“I would advise aiming for around 1.2 grams of protein per kilo of body weight as a start.
source-msn.com/health