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03 August, 2020

[REVIEW] BEYOND Deep Cooling Hair Care Series (with Discount + FREE Gift!)

Welcome back to my self-care routine series -- it's all about HAIR this August! 

As I always dye my hair every couple of months, I am very particular in the hair care products I use. When I heard about BEYOND Deep Cooling Hair Care series, I am tempted to try because of its natural formula to soothe stressed scalp and leave the scalp clean.

BEYOND is a Korean hair care brand available in THE FACE SHOP physical and online stores. They are having special promotion this month:

15% OFF on BEYOND Deep Cooling Hair Care products &
25% OFF on any BEYOND hair care and body care products. 

Promo period: 1 Aug - 31 Aug 2020 

Specially for you, my readers! Use my promo code FISH0801 to get 

10% DISCOUNT + FREE BEYOND Phytogenic Cleanser 
upon ANY purchase of BEYOND products on THE FACE SHOP Online Store.

Given this good deal, let's try out BEYOND Deep Cooling Hair Care series! 

BEYOND Deep Clean Cooling Shampoo (450ml)

This shampoo is effective in cleansing away the excess keratin, dandruff and other impurities from the scalp. I love how this eco-friendly shampoo contains no silicone and is made from 2 key natural ingredients: 

(1) Herbal ingredients (chamomile, rosemary and tea tree):
❤ To relieve itchy scalp by supplying moisture and nutrients
(2) Fruit-derived natural AHA ingredients (bilberry and orange):
❤ To balance the scalp water content and keep it moist 

After shampooing, it leaves the hair and scalp with a fresh and cooling sensation. Best paired with BEYOND Deep Clean Cooling Conditioner

BEYOND Deep Clean Cooling Scaler (100ml)

I have never used hair scaler at home, until I realise how important it is in order to maintain scalp health. This cooling scaler is certainly worth trying as it contains natural plant scrub ingredient called Lygodii Spora, which helps scaling to the fine parts of the scalp. It removes waste substances and keratin from the scalp with external stimuli and sebum secretion. 

How to use: Apply on dry scalp before shampoo, massage in and leave for 2-3 minutes before rinsing off. 

Upon application, it gives a cool minty sensation to the scalp instantly. After using it for a week now, the scalp feels less itchy and oily. It feels great to get rid of the old dead skin cells which have long been accumulated on my scalp. 

Make sure it is well-massaged onto the scalp ya!

BEYOND Deep Cooling Hair Care is good for its 2-in-1 anti-dandruff and moisturising effects with no silicone, artificial colorants etc. 

Recommended for those who have issues with dandruff and dead skin cells. If you don't like the strong irritating formula from the specialised scalp scaling program, this is ideal for you.

All the products featured in this post are available at THE FACE SHOP outlets and online store.

To find out more about THE FACE SHOP please visit:
Website: www.thefaceshop.my
THE FACE SHOP Online Store: www.thefaceshop.com.my

31 July, 2020

Plant-Based Meat: An Alternative Protein For Your Restaurant’s Menu

Hey meat lovers out there! Have you ever faced difficulty in finding a 100% plant-based meal option when dining out with a vegetarian? 

Usually a vegetarian’s choices on the menu are limited to dishes that were originally made with meat but may be removed while cooking or substituted with other alternative proteins or mock meat products. But with the food technology advancement, this is no longer the case now...

Plant-based meat in the overseas market
In the United States, plant-based meat produced by companies like Beyond Meat gained much popularity when it was first offered in restaurants and cafes. It was then packaged and sold in US supermarkets from 2016. Today, it is now popularly consumed not just among vegans, but among meat-eaters
as well!

Although plant-based meat is gaining its popularity rapidly overseas but still not as common in Malaysia, I am glad that I found this delicious meat replacement from Phuture Daging Malaysia, a pioneer of plant-based meat solution provider in Malaysia. 

What is plant-based meat?

Malaysian food technology company, Phuture Daging shares the various aspects and benefits of a plant-based diet. Plant-based meat is made from plant proteins, carbohydrates, healthy fats, natural colouring and natural flavouring to mimic the texture, taste and smell of meat. With the advancement of food technology, you probably can't differentiate between a plant-based meat and a real meat with my bare eyes! 

Benefits of plant-based meat

I am sure we are aware that real meat is often associated with high risk of colorectal cancer, heart disease, cardiovascular disease, obesity and high cholesterol level. To make things worse, the processed meat is further added with sodium and gives rise to an increased risk of coronary heart disease and type-2 diabetes. So, by incorporating the plant-based meat from Phuture Daging Malaysia into your daily diet, you don't have to worry about the health risks anymore yet you get to enjoy the great taste of meat without impacting your well-being.  

This would help you cut down on their weekly meat consumption, hence lowering the blood pressure, cholesterol level and weight too. This leads to a reduced risk of cardiovascular disease and diabetes, prevention of various types of cancer and a better quality of life.I am sure in a long run, this would certainly improve your overall health. 

Definitely a good choice for the health conscious and weight watcher! 

Why Phuture Daging?

It is notable that Phuture Daging’s plant-based meat product is entirely meat-free and is 100% plant-based. In other words, there is no animal product content at all, but rather it is completely made from plant-based ingredients such as soy which provides similar protein content to real meat. In terms of the nutritional value, it contains vitamins and minerals such as calcium etc which are commonly found in dairy products. 

Besides, it contains 80% less total fat, 70% less saturated fat and 50% less calories compared to ground meat of the same weight. There goes a more balanced and healthier diet that suits everyone. 

The best part? Phuture Daging’s plant-based meat is made in a Halal food production facility with ingredients sourced from ethical suppliers and adheres to the highest food safety and hygiene standards.

Your perfectly meaty experience
To develop the ultimate plant-based meat solutions that are most suitable for our Malaysian taste buds and cooking preparations, Phuture Daging has been conducting continuous R&D and trials by food scientists and researchers around the world.

You can always enjoy plant-based meat at the local cafes and restaurants as Phuture Daging is supporting the SME companies and local restaurant operators to research and develop their own menu using the plant-based meat to suit the discerning palates of their customers. No doubt the demand for plant-based meat will definitely grow in the F&B industry. 
Soon, the adaptation of plant-based meat into your diet will contribute positively to the climate crisis by reducing the impact of food production on the environment. And Phuture Daging will develop a variety of plant-based products to reinvent the meaty experience for all types of local and international cuisines.  

For more information about Phuture Daging and collaboration interest,
kindly email enquiry@phuturedaging.com or visit their website at https://phuturedaging.com.

30 July, 2020

Wake up Glowing: 5 Beauty Sleep Tips

Taking a look at yourself first thing in the morning can sometimes be a bit of a shock. From messy bed hair to dark under-eye bags, getting ready for the day ahead can sometimes be made more difficult by a lack of beauty sleep.

While getting the sleep and rest you need is essential for your overall health and wellbeing, beauty sleep can make all the difference in how you look and feel throughout each day. But, don’t despair!

We have put together these top 5 beauty sleep tips that will help you to wake up glowing each morning.

Sleep on a Silk Pillowcase
For many people, the most comfortable position they can sleep in is lying on their tummy. If you are one of these people, then you may need to invest in a silk pillowcase. This is because while sleeping on your stomach may make for a comfortable night’s sleep, it could be the cause of frizzy bed hair and skin crinkles.

As you toss and turn throughout the night, you are causing extra friction. But when sleeping on a silk pillowcase, the soft material does less damage to your skin and leaves you with a fresher feeling in the morning.

Using FOREO LUNA play plus facial brush with face cleanser
Always Remove Your Makeup Before Bed
If you have had a busy day at work or have just come home from a night socializing with friends, the last thing you feel like doing is taking your makeup off before climbing into bed. However, not removing your make up can cause your skin to age up to seven times faster - and nobody wants that!

Therefore, we recommend that to get the ultimate beauty sleep that will keep you looking younger for longer, you must always remove your makeup before bed. This will help keep your skin clear and give it a natural glow when you wake up in the morning.

Create a Relaxing Sleep Environment
You can guarantee that you won’t wake up glowing in the morning if you don’t get the best quality rest that you need throughout the night. Therefore, it is important that you take the time to create a relaxing sleep environment that is conducive to a long and peaceful night’s rest.

There are many different ways to create a relaxing sleep environment from making your bedroom a device-free zone after a certain time to ensuring that you keep the temperature cool and not too warm. You should also ensure that you have a good quality mattress and bed that suit your needs. There are several good adjustable bed options that can offer you the support and comfort that you require.

Have a Nighttime Skincare Routine
While it is important that you take off your make up before you go to sleep at night, you should also have a nighttime skincare routine in place to give your skin the nutrients and boost it needs. By having a range of skincare products in place, such as cleansers, toners, and the perfect night cream, you can wake up to well-cared-for with hydrated skin each morning. Even though establishing the right skincare routine can be hard at first, once you have found the products that are right for you, you will wake up with naturally glowing skin.

Hydrate Before Bed
While downing pints of water before you head to bed can cause disrupted rest during the night, eating water-rich vegetables will help to keep you hydrated while you sleep. Structured water in some vegetables and nuts slowly release hydration, which means they are the perfect addition to your evening meal.

By making a few changes to your lifestyle, sleeping environment, and skincare practices, you can wake up with glowing skin and feel ready for the day ahead.

23 July, 2020

FiSh's Baking Diary Vol. 1

Welcome to ohfishiee's Baking Diary! 

I have never thought that I'd ever have a baking diary on my blog. Entering into the kitchen is never my thing, not to mention baking. But I am definitely one who has a sweet tooth and constantly craves for pretty desserts :P 

Over the past few months, I have tried making my own sweet treats for myself and my loved ones. From a disastrous slice of cake to a decadent piece of cookie, I guess I am slowly improving. Hence, I am here sharing the recipes of 11 simplest bakes for beginner...

By the way, you can also check out my IG story highlight for more photos :)

#1 Basque Burnt Cheesecake

When I first started baking, I have no idea what to bake and my friend recommended this because it is claimed to be the "easiest cake" ever. Well, the process is pretty easy, but to nail it perfectly, it still takes a bit of time and effort to master the consistency of oozing cheese inside and solid burnt crisp skin.

226g cream cheese, softened  
100g granulated sugar
2 large eggs
200g heavy cream  
15g all-purpose flour, sifted 
1/2 tsp vanilla extract 

1. Mix cream cheese and sugar in a large bowl until very smooth, light and fluffy. 
2. Mix in the eggs (1 egg at a time), beating 30 seconds after each addition, to fully incorporate.
3. Scrape down the bowl, whisk in the cream and vanilla extract.
4. Sift the flour over the batter and fold in with a rubber spatula. 
5. Bake in a pre-heated oven at 210°C for 25-30 minutes or until a very deep brown on top but the centre is still jiggly (Make sure your oven rack is positioned around the middle of your oven and do not overbake or else the top will be too dark and will taste bitter)
6. Cool in the pan completely before gently pulling the parchment away from the cake.
7. Keep in the fridge and it can last for up to 1 week. 

#2 Banana Loaf

An ultra soft and moist banana loaf is seriously easy peasy! The best part is, you can always twist the recipe a little to make it more interesting, such as adding walnut, chocolate chips, or cream cheese frosting. Super versatile yet it doesn't require much effort. Keep your electronic mixer aside for this recipe, all you need is your bare hands :P 

(Pan size: 21cm x 11cm / 8" x 4")
80g butter melted
80g granulated sugar
6 medium banana (over-riped), mashed 
2 tbsp whole milk
1/2 tsp vanilla extract
2 whole egg, beaten

1 cup cake flour, sifted
1/2 tsp baking soda
1 tsp baking powder

1. Mix (A) together with rubber spatula.
2. Sift in (B) into the mixture and fold until well combined.
3. Rest the batter for 10 minutes before baking. 
4. Bake in a preheated oven at 170°C for 40 minutes.

#3 Raisin Scone

This is by far, my favourite masterpiece! I love how easy it is to make a huge batch of this centuries-old English pastry in less than an hour. If you don't want to bake them all at one go, you can store the dough and pop into the oven whenever you like. Easy peasy!

Butter is the key here, don't ever compromise with cheap butter or margarine or fat spread - they are not the same! I'd love to try with dried cranberries, pecan or dried apricot next time. 

(Yield: 15 scones)
360g all-purpose flour
70g granulated sugar
1 egg, beaten
90g unsalted butter, chilled and cubed 
180ml low-fat milk, cold
15g baking powder
2g salt 
150g dried cranberries or raisins
1. In a large bowl, sift together the flour, sugar, baking powder, and salt. Rub in the butter with your fingers until the mix looks like fine crumbs. 
2. Then mix the egg and milk in a small bowl, and stir into the well of the flour mixture until moistened. Mix in the raisins.
3. Sprinkle over some flour, cover the bowl with cling wrap and fridge in for 30 minutes. 
4. Roll the dough out on a lightly floured surface into 2-3cm thick. Cut into 8 wedges (using floured cookie cutter for a nice shape). 
5. Brush the top of each scone with beaten egg.
6. Bake in the preheated oven at 200°C for 15 minutes, or until golden brown.

#4 Savoury Cheese & Scallion Scone

Tweak the recipe a little, and ta-daa! You'll get some savoury afternoon snacks for those who prefer less sugary stuff. I personally think that using salted butter would be a better option here, otherwise the scone might taste a tad bland. Sharp cheese is a must too! 

(Yield: 15 scones)
360g all-purpose flour
2 eggs, beaten
110g unsalted butter, chilled and cubed
125g grated cheddar cheese
4 chopped scallions
120ml low-fat milk, cold
16g baking powder
1 tsp salt
Optional: Bacon

1.  In a large bowl, sift together the flour, baking powder, and salt. Rub in the butter with your fingers until the mix looks like fine crumbs. 
2. Then mix the egg and milk in a small bowl, and stir into the well of the flour mixture until moistened. Toss in the cheese and scallion.
3. Sprinkle over some flour, cover the bowl with cling wrap and fridge in for 30 minutes. 
4. Roll the dough out on a lightly floured surface into 1 inch thick. Cut into 15 wedges (using floured cookie cutter for a nice shape). 
5. Brush the top of each scone with beaten egg and top with more grated cheddar. 
6. Bake in the preheated oven at 200°C for 15 minutes, or until golden brown.

#5 Classic Lemon Pound Cake

Another favourite of mine after attempting a few varieties of pound cake. The zesty lemon flavour gives an instant lift to the overall rich, buttery body of the pound cake. Excellent recipe that is good to go on its own without any lemon glaze or creamy icing on top! 

(Pan size: 9" x 5")
1 cup (150g) all-purpose flour
1/2 cup (65g) cake flour
1 1/2 tsp (9g) baking powder 
5 eggs, room temperature
1 1/2 tsp (8ml) vanilla extract
1 cup (225g) unsalted butter, room temperature
1 cup (225g) sugar
1 tbsp finely grated lemon zest
1/4 cup (65ml) lemon juice with flesh
1 tsp (6g) salt  

1. Beat the butter, sugar and lemon zest at high speed for 4 mins. 
2. Add 1 egg at a time, and beat at medium speed For 1 min each time until light and smooth. 
3. Add vanilla extract, lemon zest & lemon juice and mix evenly. Scrape the sides with a spatula. 
4. Sift in the flour, baking powder & salt, then beat at low speed until fully incorporated. 
5. Pour mixture into tray, and tap to remove air bubbles.
6. Bake at 165°C for 65-75 minutes. 

#6 Marble Cake

Yes, marble cake is another beginner-friendly cake which requires no separation of egg white and egg yolk. One point to note -- high quality butter and cocoa powder are the game changer here -- and don't forget to do the proper swirling and achieve that marbly effect too. 

120g salted butter
100g caster sugar
2 eggs
140g plain flour
1 tsp baking powder
20g milk
1/2 tsp vanilla extract
7g cocoa powder 

1. Combine butter and sugar well before beating with a mixer until light and fluffy.
2. Add in the eggs, one by one, and beat well.
3. Sift in the flour and mix well with a spatula.
4. Add vanilla extract and milk, then mix well.
5. Take 100g of the cake batter and mix with cocoa powder.
6. Pour the vanilla and chocolate batter in the pan alternately (spoon by spoon).
7. Use a long skewer / knife to swirl the batter together.
8. Bake in a preheated oven at 180°C for 40-50 minutes or until a toothpick inserted in the middle comes out clean. 

#7 Basic Egg Tart

Frankly, pastry is a little difficult for beginners especially when folding it perfectly into the mould. Surely it takes slightly more patience and time to make these perfect-looking basic egg tarts from scratch, but hey the result is rewarding! I love how crisp and buttery the crust is, although the silky egg filling is not as thick as I'd expect. 

(Yield: 9 pieces)
Tart pastry
200g plain flour, sifted
75g icing sugar, sifted
140g unsalted butter, room temperature
1/2 egg

Egg custard
2 eggs, beaten
50g sugar
150ml water
50ml milk 

1. Sift flour and sugar together then knead in butter.
2. Add in beaten egg. It will form soft dough.
3. Once a dough is formed, flatten and place it onto cling wrap and refrigerate for 30 minutes.
4. Roll the dough into 6mm thick and divide into 9 even doughs.
5. Place into the mould and make sure it is at least 2mm tall above the mould.
6. For the custard, melt sugar in hot water then add in milk. Let it cool. 
7. Add beaten egg into the cooled sugar mixture.
8. Sieve out the bits twice, to make the custard smoother.
9. Fill into the mould (from Step 5) until about 70% full.
10. Bake at 180°C for 20-25 minutes.
11. Once the crust is golden brown, reduce the baking temperature to 160°C for 5 minutes.
12. Let it cool for 7 minutes before removing from mould. 

#8 Chocolate Chips Cookies

Yay, any cookie monster here? :P First time baking such gigantic piece of cookies dotted with chocolate chips. I always love Famous Amos type of crunchy mini cookies, but the one I baked here is more towards the chewy type (thanks to the huge amount of brown sugar). Equally delicious yet amazing in texture! 

(Yield: 18 pieces)
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

3/4 cup unsalted butter, melted
1 cup brown sugar
1/2 cup white sugar

1 tbsp vanilla extract
1 egg + 1 egg yolk
2 cups chocolate chips, dark 

1. Sift together (A) then set aside.
2. In a medium bowl, cream together (B) until well blended.
3. Beat in the vanilla extract, egg, and egg yolk until light and creamy.
4. Mix in the sifted ingredients until just blended (Don't overmix or it will toughen the cookies).
5. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the tray, leaving 3" space between each dough.
6. Bake in a pre-heated oven at 165°C for 15-17 minutes, or until the edges are lightly toasted. 
7. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

#9 Coffee Swiss Roll

Can you see the difference between the coffee Swiss roll on the left and on the right of the picture? Hahah! I am pretty satisfied with my first attempt (picture on left) as the fluffy cake is well-infused with coffee flavour, and heavily loaded with fresh cream filling. 

For my second attempt (picture on right), it is an improvised version with cocoa-flavoured buttercream-like filling. Hence, the filling is slightly more solid and it doesn't create a mess while enjoying this decadent piece of Swiss roll. 

(Pan Size: 9" x 13")
4 egg yolks + 1 egg
20g caster sugar 
60g vegetable oil
90g plain flour
20g corn flour
60ml milk
1 tsp baking powder
3 tbsp instant coffee powder 
1/8 tsp salt 

4 egg whites
1/8 tsp vinegar
70g caster sugar

Coffee Cream Filling
2 tbsp instant coffee powder
1/2 tbsp cocoa powder
120g whipping cream
20g sugar
20g chilled butter
1. Dissolve coffee in hot water and set aside.
2. Beat milk, oil, salt and 20g sugar together, then stir in coffee mixture until combined.
3. Sift in the flour mixture, then mix well.
4. Add 4 egg yolks and 1 egg, then whisk well.
5. For the meringue, beat the egg white at lowest speed for 10 minutes (add a bit of vinegar) until foamy. Gradually add in sugar (in 3 batches), and beat in medium speed until stiff peaks form.
6. Take 1/3 of the egg white mixture into the batter to mix.
7. Then fold in the batter mixture into the remaining egg white mixture.
8. Lay parchment paper on the baking tray and pour the mixture onto it. Smooth it out horizontally then vertically. 
9. Bake in a preheated oven at 140°C for 20 minutes, then change to 160°C for 10 minutes and finally 180°C for another 5 minutes. 
10. While the sponge is still warm (after 15 minutes), place a large sheet of baking parchment on your work surface and carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Trim the very outer edge of the sponge with a sharp knife. 
11. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down. Chill the cake for 20 minutes. 
12. After cooling, spread a thick layer of coffee cream filling on top of the cake horizontally then vertically. 
13. Chill for 4 hours before serving. 

Coffee Cream Filling
1. Dissolve coffee in hot water and set aside.
2. Put whipping cream into a bowl and whip until soft, then gradually add sugar and coffee.
3. Whisk at high speed for 2 minutes until stiff. 
4. Optional: Add butter to make it into buttercream.

#10 Chocolate Chiffon Cake

Whenever I prefer something simple yet lovely on a lazy afternoon, I think a chiffon cake or Taiwanese castella cake would be perfect to go with a cuppa tea or coffee. In fact, I have attempted this numerous times for different flavours such as vanilla, coffee and chocolate. And the latter is my favourite among all, so chocolaty yet not overly sweet :) 

3 egg yolks 
50g milk
40g oil
45g flour
15g cocoa powder
3 egg whites
45g caster sugar
3g lemon juice
Pinch of salt

1. In a bowl, whisk milk and oil until thick. Heat it up, then sift in the flour and cocoa powder.
2. Add egg yolks and mix well until smooth.
3. For the meringue, beat egg whites on high speed in a completely dry, grease-free mixing bowl. Add lemon juice and salt.
4. Gradually add sugar (in 3 parts) into the frothy egg white mixture. Beat in medium speed until stiff peak forms. Then beat in low speed for another 10 seconds.
5. Add 1/3 meringue to the batter and whisk well.
6. Pour the batter into the remaining meringue and fold until smooth.
7. Pour into a 6" cake pan and smooth the surface with a stick. Drop twice to remove bubbles.
8. Bake at 150°C in a preheated oven for 12 minutes, then gently cross-cut through the surface.
9. Continue to bake at 140°C for 38 minutes. 
10. Once done, drop twice and let it cool for 20 minutes. 

[BONUS] #11 No-bake Oreo Cheesecake

And lastly, a no-bake recipe for those who don't have an oven. It is seriously easy except for the part of crushing the Oreo cookies by hand which can be very tedious and time-consuming. I'd recommend using a blender or buy readily-crushed cookie pieces instead. 

28 Oreos (or use Oreo Small Crushed Cookies Pieces to save time)
60g unsalted butter, melted

Cream cheese filling
500g cream cheese softened to room temperature 
50g powdered sugar 
480ml cold heavy whipping cream (4°C)
15g gelatin powder 
16 Oreos (break into quarters) 
10 Oreos, chopped (as topping)

1. Remove the filling of 24 pieces of Oreo, and crush into fine crumbs. Mix with 60g butter in a mixing bowl until the crumbs are moistened. 
2. Line the bottom of a 9-inch cake tin with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer (can use the bottom of a glass), then let it chilled in the fridge for 1 hour. 
3. If you wish to have a crunchier crust, bake at 175°C for 8-10 minutes and then allow it to cool completely before filling. 

Cream cheese filling
1. Beat the cream cheese with powdered sugar until smooth. 
2. Pour whipping cream in a separate bowl, and beat until stiff.
3. Add the whipped cream to the cream cheese mixture and gently fold it with gelatin and crushed Oreos until well combined. 
4. Pour half the cheesecake filling onto the crust in the prepared cake tin. Add a layer of quartered Oreo cookies, then spoon in the remaining cheesecake filling.
5. Optional: Add the extra chopped Oreos as topping and gently press them down a little.
6. Leave to chill in the fridge for 4-5 hours or overnight.

What's Next?

Hope you like the above 11 recipes for beginners!
I will definitely be doing more home-baking and trying out new creations.
If you have any interesting recipes that you'd like me to try, please feel free to let me know ya!

Stay tuned for FiSh's Baking Diary Vol. 2 

15 July, 2020

The Savvy Guide to an All-Meat Diet

An all-meat diet sounds outrageous, but the trend is quickly catching on. While the idea might seem strange, farfetched, and impossible to follow, you need to realize that it is not an idea that came out of the blues. Our ancestors adhered to an animal-based diet, and their populations were able to thrive before newer diet trends arrived. 

Societies such as the Inuit of the Canadian Arctic, Maasai, Samburu and Rendile of East Africa, Chukotka of the Russian Arctic, Sioux of South Dakota and steppe nomads of Mongolia all survived on meat diets. In the present day, some people still survive on a carnivore diet. Below, we offer a guide to an all-meat diet.

Basics of the Carnivore diet

The Carnivore Diet is also called an all-meat/zero carb diet. Just as the name suggests, the diet requires that the adherent eliminates plant foods from their diet.

Some of the foods that you can take include:
● Meat
● Eggs
● Fish
● Dairy products with low lactose

You can enjoy beef, pork, chicken, lamb, white fish, and heavy cream, among other foods within the range. When living on this diet, the experts’ at Carnivore Style advises that you eat the fatty cuts to help reach your energy needs. However, a quality cut is made of so much more than just the fatty cuts. Variety is vital, and getting a trusted meal delivery service could be the reason for your success with this type of diet.

This kind of diet also recommends broth and water drinking, but plant-based beverages, including coffee and teas, are discouraged. The water you consume can either be tap, spring, or mineral water, and you can choose to add salt to it to establish a balance of electrolytes. Adherents also avoid beverages with added carbohydrates such as energy drinks, protein powder shakes, and soda.

Guidelines for the Diet

1. Eat Until full.
Some diet types restrict the consumption of proteins. However, when you are in the all-meat diet, you are encouraged to eat until full. There are no specific guidelines to show appropriate serving sizes, making it okay to eat as you desire.

2. Eat approximately one to three times daily.
There are no specific guidelines about the number of times you should be eating in a day while on this diet. However, you can eat one to three times, depending on your schedule. However, eating protein throughout the day and at night is key in maintaining lean muscle mass.

3. Eat both cooked and raw meat.
As an adherent to this meat diet, you can eat your meat how you like it. Even if you do not like your meat bloody or pink, you may find that this changes over time. Other meats such as fish, chicken, and bacon should be cooked do that they are safe for human consumption.

Can the Carnivore Diet Promote Weight Loss?

This diet has a weight loss effect because when you eat more proteins and limit your calorie intake. Also, you feel fuller when you eat protein, and it increases your metabolism, which means you will burn more calories. Over time, you will lose more weight on this diet. However, you do not need to go to extremes to lose weight.

The all-meat diet might seem like a strange idea, but it is here to stay and has its benefits. With the guideline above, you will understand all you need to know about it.
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