1 tablespoon butter, ¾ cup nonfat buttermilk, (see tip), divided, 1 tablespoon cornstarch, ½ teaspoon salt, pinch of cayenne pepper, 1 large egg, lightly beaten, 1 tablespoon lemon juice. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside. Whisk ¼ cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining ½ cup buttermilk. Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Co .
This easy Hollandaise sauce recipe doesn’t require a blender, a double boiler, or constant whisking. If you want a thick, creamy, and tangy sauce that’s easy to make and an easily-scalable recipe that’s a cinch to memorize, give this one a shot! If you saw last week’s recipe for , I’m sure you’ve been dying for the recipe for that deliciously tangy, creamy, thick sauce that’s oozing out of the side of the burger.
Oh, Hollandaise sauce. I love it so much I could practically be in a relationship with it. Except, you know, that I’m happily married. To a human man, even, and not to a delicious emulsion of butter, egg yolk, and lemon juice. I have been making this easy Hollandaise sauce recipe, learned from my mother, since I was knee-high to a grasshopper, and it’s pretty much the best thing ever. Hollandaise sauce is one of those things I can wax poetic about, so this is a very long and thorough post today, including information on technique, scaling, safety, and storage, as well as ideas for uses and variations.
I’ve added subtitles so you can easily skip ahead to the parts you want. Flavor and texture Now, I will give you a disclaimer about this recipe. I grew up putting copious amounts of lemon in everything, so I like my Hollandaise sauce very tart and creamy. I’ve ordered a lot of eggs Benedicts at restaurants and am frequently disappointed in their Hollandaise sauce, usually because it’s runny and you can barely taste any lemon. I’ve seen recipes that have a ratio of 10 tablespoons of butter for only one of lemon juice, and that to me would not be a sauce I would enjoy on my eggs Benedict.
If you prefer your Hollandaise to be made of mostly butter, this recipe is not for you. My recipe uses equal parts lemon, butter, and egg yolks, which not only makes it nice and thick as well as tangy, but also has the added benefit of making this recipe a snap to remember and easily scaleable. If you, however, don’t like as much lemon in your Hollandaise as I do, you could always sub out some water for some of the lemon juice, or add a little extra butter.
Cooking method Maybe you’ve been intimidated by the thought of making Hollandaise sauce from scratch. Maybe it’s like a mystery sauce and you were never sure what actually went into making it.
You might not want to deal with a double boiler and precise timing. Or maybe you have heard horror stories about people’s Hollandaise separating or curdling. With this recipe, I have never had that happen. I assure you that this is a very easy Hollandaise sauce recipe. I can’t even count how many times I’ve made it, and it’s never failed on me. It doesn’t require constant whisking, or hauling out a blender (most “easy Hollandaise sauce” recipes I’ve seen use a blender, which I find to be a huge pain to haul out and clean, and I don’t think this one is difficult at all).
Cooking vessel You can use a more traditional double boiler for this, or set a Pyrex bowl on top of a pot of simmering water – but what I’ve done my whole life is to set a two-cup Pyrex measuring cup in the bottom of a medium saucepan filled with a couple inches of water.
Sure, I know it’s not the traditional way to do it since the whole point of a double boiler is that the vessel containing your ingredients is not directly touching the heat source, but this has always worked for me and I see no reason to change my technique now. While the bottom of the measuring cup does touch the bottom of the pan, the sides are enveloped in a nice warm bath of simmering water, so it’s a gentle, multidirectional heat source rather than bottom-only heat.
As long as you scrape the bottom of the Pyrex when you stir or whisk the sauce, it will not curdle and turn into scrambled eggs. If the thought of your Hollandaise sauce coming into contact with a heat source bothers you, by all means set a larger bowl on top of your saucepan of simmering water.
The recipe will work just as well. Tempering your eggs When a cold egg is poured into a hot liquid, it scrambles or cooks solid. Think egg drop soup or poached eggs. It’s the opposite of what you want for your smooth, silky, creamy Hollandaise sauce.
To combat that, we pour the hot liquid into the cold eggs first. It brings the eggs up to temperature without shocking them, so you can avoid curdling. Tempering the eggs properly is the single most important thing in this recipe. You can mess with ratios if you’d like, adding more butter or less lemon juice, but don’t mess with the technique.
Easy Hollandaise sauce, step-by step What I do is: • Bring a medium saucepan half-full of water to a light simmer, with a two-cup Pyrex measuring cup sitting in the middle.
• Melt the butter in the measuring cup. • Remove the measuring cup from the saucepan and add the lemon juice (fresh or bottled is fine) to bring the temperature of the butter down a bit. • Slowly pour the butter-lemon mixture into the bowl that contains your egg yolks, whisking constantly to prevent curdling the eggs. (This is the “tempering the eggs” part). • Pour the mixture back into the measuring cup and return to the saucepan. • Cook over medium/medium-low heat (water bath should be a low simmer) for 10 minutes or so or until the sauce thickens, stirring frequently with a fork or whisk.
Every minute or two should be fine – this does not require constant whisking. If your sauce gets too thick, don’t worry. You can add in some of the hot water from the saucepan a spoonful at a time, whisking to combine, until it has the consistency you are looking for. Hollandaise sauce for one… or a dozen. Because this easy Hollandaise sauce recipe uses a simple ratio of 1:1:1 (1 tbsp butter to 1 tbsp lemon juice to 1 egg yolk) it’s easy to scale up or down as much as you’d like.
Plan on one of everything for each person, or two if the person really loves Hollandaise sauce. For example, to go with my recipe for , I would use 4 tbsp butter, 4 tbsp lemon juice, and 4 egg yolks to go with 4 burgers. If you’re just making eggs Benedict for yourself, use 1:1:1.
If you’re serving 8 people, do an 8:8:8 ratio. You get the gist. Safety concerns There are people who are concerned about the presence of raw eggs in recipes and are hesitant to eat things like homemade egg nog and Hollandaise sauce. I am not one of those people. If you, however, are wary of raw eggs, never fear. A lot of Hollandaise recipes are thickened mainly because egg yolk is an emulsifier, but this one is thickened as the yolk cooks. By the time you get done with this sauce, the yolks are fully cooked, as much as they are in any custard.
Storage You can store any leftover sauce in the fridge for a few days. It will thicken as it chills until it really is like a custard, pudding, or a savory lemon curd. It’s tempting to eat any leftovers straight from a spoon. You can whisk in a little water to thin it out and then reheat for just a few seconds in the microwave (10-15 seconds should suffice) to restore it to a nice, pourable sauce, or you can relish in its thick, custardy texture and use it as a cold spread.
If spreading leftover Hollandaise sauce like mayonnaise onto a piece of bread with a knife is wrong, I don’t want to be right. Uses for Hollandaise sauce In my opinion, pretty much anything is better smothered in a nice tangy Hollandaise sauce. But if you’re looking for a few ideas of what to serve with your sauce, I’m happy to share. It’s not just for brunch! Breakfast/brunch • Poured over a classic eggs Benedict (of course) or these variations: • (with spinach) or (with smoked salmon) from • from • As a sauce for grits • Over perfectly-ripe avocado slices • On an omelet Lunch • Serve on (pictured above) • This light lunch of from • As a topping for crab cakes • Over grilled or pan-fried polenta cakes Dinner • With chicken Florentine (chicken and spinach) • Over seared scallops or other fish • With steak Side dishes • Drizzled on blanched asparagus, broccoli, broccolini, or mushrooms • On zucchini fritters or potato latkes • As a dip for the leaves of a steamed whole artichoke • From a spoon Variations and additions I think this easy Hollandaise sauce is pretty much perfect as is, but there are so many things you can add or switch out for some variety if you’d like.
• Add spices: • Cayenne pepper or a dash of hot sauce • Garlic • Mix in purees, to taste: • Roasted red pepper • Canned chipotle pepper • JalapeÃ±o peppers • Avocado • Basil • Substitute other acids for the lemon juice: • Lime juice • Meyer lemon juice • White wine vinegar Now that you’re armed with the know-how and some inspiration, you too can go Hollandaise-crazy and have it with breakfast, brunch, lunch, and dinner! What’s your favorite use for Hollandaise sauce?
Let me know in the comments! Recipe Notes I love lemon, so the 1:1:1 ratio yields a very tangy Hollandaise sauce. If you like your Hollandaise sauce less tart, add more butter or reduce the lemon juice to taste. For a much less lemony (more traditional) sauce, double the butter and quarter the lemon juice (1:4:8 ratio of lemon:yolks:butter).
If sauce gets too thick, you can thin it out by adding hot water from the sauce pan into the sauce one spoonful at a time, whisking to combine thoroughly. Scale the recipe up or down as much as you need - 1:1:1 for each person (for extra-lemony version).
August 15, 2016 at 1:05 am Hi Jen, this is one of the nicest comments I’ve ever received! You made my day! Nothing makes me happier than to hear that one of my recipes is now in someone’s regular recipe rotation, or better yet, is a go-to! Feedback from people like you are what makes blogging worth it. Thank you so much, and I hope you find some other recipes on my site you like just as much! • September 3, 2016 at 8:51 am Hi Stacy, I’m sorry to hear your breakfast was ruined!
I know not everyone loves lemon as much as I do, which is why I made sure to put a note about it in the very first section, “Flavor and texture”, along with some suggestions on how to adapt the recipe to your personal taste if you like your Hollandaise sauce less tart.
Due to your feedback, I am also adding a note about it in the printable recipe portion as well in case people skim over the body of the post. Since it sounds like you prefer your Hollandaise on the hint-of-lemon end of the spectrum, I might try doubling the butter and halving the lemon juice next time you make it.
I’m glad you found the method useful. • Why on earth did you let this happen, Stacy, as Caroline gave numerous warnings about how lemony it is. To anyone else trying the extra-lemony version of this recipe, once you melt the butter, mix ONE tablespoon of lemon juice into your 4 tablespoons of butter, TASTE it!
Using only one tablespoon of lemon juice makes it TWICE as lemony as the normal butter/lemon juice ratio. So if it’s too lemony for you already, stop and add more butter to the cup and put it back into the simmering water. You can make it to your taste RIGHT AWAY before proceeding. If after adding 1 tablespoon of lemon juice tastes good to you, you can either keep going with the recipe as written, OR add another tablespoon of lemon juice to the measuring cup.
Again, if it tastes way too lemony for you, you can add more butter and put it back to melt in the simmering water; don’t proceed until you have reached a butter/lemon taste that feels good to you. Another tip that I find useful when trying someone’s recipe for the first time, just thank them for it and explain how it might not have appealed to your family’s taste and how you perhaps altered it to make it more to your liking.
But never look a gift horse in the mouth by saying someone’s recipe you could have easily altered “ruined” your meal. I gave this five stars as I just LOVE the way Caroline posted the ingredients for her extra-lemony version right next to the ingredients for a traditional hollandaise sauce — not only does it advise you before you begin how lemony her version is, but the traditional amounts help guide you to make it more lemony than usual without going with her full blast lemony version.
Super way to post another variation of a super way to make hollandaise without a blender or a bowl that will work for a home-made double boiler — even the most novice cook has a measure cup and a saucepan! Thanks so much, Caroline! I normally make hollandaise in the blender. My husband is not a super fan of hollandaise mainly because he knows how many eggs are in it, but I’ll bet he’ll really like a more lemony version that you showed us all how to make.
Will be trying your version, 1 tablespoon of lemon juice at a time, really soon! • I’m a hollandaise addict as well. My favorite is with artichokes. I can’t get enough.
I became obsessed with cheesecake factories grilled artichokes with tarragon hollandaise sauce. Tarragon is a wonderful add in on beef as well. In a pinch one day (no eggs, no lemon) I melted butter and mayo together. It worked. And it’s fast. But nothing beats a home made recipe like this one • October 25, 2017 at 10:23 pm Sorry you were surprised that it was tart!
I tried to make it pretty clear in the “Flavor and texture” section of the post as well as in the recipe notes on the recipe card that the original 1:1:1 recipe will yield a very lemony sauce. Did you use the ratio of ingredients I included in the recipe notes for the less lemony version, or the one I said was very lemony?
I’ve just added the “more traditional” ratio into the ingredient list in addition to where it already was in the recipe notes, for anyone who may not look at the recipe notes or blog post. • October 25, 2017 at 10:19 pm Sorry you didn’t like it!
Did you use the ratio of ingredients I included in the recipe notes for the less lemony version, or the one I said was very lemony? I’ve just added the “more traditional” ratio into the ingredient list in addition to where it already was in the recipe notes, for anyone who may not look at the recipe notes.
• This was absolutely fabulous! I love the extra lemony recipe. Thanks so much for the “double boiler” tip. I am one of those who is squeamish about raw eggs, but also do not own a double boiler, so having a recipe & method where I feel like the egg is actually cooked provides oodles of relief to me as I serve this to my family.
• I tried this recipe tonight to have with soft boiled eggs and sardines (i usually use some type of mustard sauce, but after trying an eggs benny with lox I thought hollandaise would be great with this, too). I think I had a bit too much heat going, as it thickened much quicker than the recipe (about 5 min and it was perfect consistency), but as soon as I removed the measuring cup from the water bath and stired the sauce it started to crack. I did, however, taste it a few times and I really like it, especially how lemony it is.
I will try it again fr Sunday breakfast, maybe with a regular double boiler rather than the water bath so I can control heat a bit better. My stove is old and finicky so I really only have medium and hellfire lol • March 16, 2018 at 9:06 pm Ratio-wise, I don’t see why not, although I’m sure it would require a much larger vessel and will take much longer to thicken. I’m not sure how large a container you’d need for 200 of everything, but you might need to make it in several smaller batches, and try a more traditional double boiler method of setting a larger pyrex or similar bowl atop a below-simmering pot so you can have more space for the sauce.
• Loved the simplicity of this recipe. I will be making hollandaise more often now that I can do it so effortlessly. Thanks! I did need to add cayenne, salt and pepper because I thought it was a bit bland. But appreciated the tip to thin out the sauce, which thickened as it sat, with the hot water in the saucepan. Iâ€™m going to try making bernaise the same way, substituting vinegar for the lemon and adding tarragon.
• This was amazing! I’ve been crazing hollandaise sauce through my pregnancy, but was reluctant because of the under-cooked egg yolks, and finding this recipe made my weekend. So good!! And many thanks for the hint about what to do when the sauce thickens too much – mine did and two spoonfuls of hot water from the pot thinned it to the perfect consistency.
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This post is sponsored by Daniel is not a morning person. Honestly, I’m not sure he speaks before noon. So it’s not surprising that even though we’ve had thousands of meals together, we’ve only gone out to breakfast a handful of times. But whenever we sit down at a breakfast spot, he opens the menu, quickly scans it, and I see the relief on his face when he spots the eggs benedict. It’s his favorite breakfast food, and since he has it so rarely, it’s always a treat.
When I experimented with my own take on eggs benedict a few weekends ago, Daniel was in heaven. He ate every one of my failed attempts at an easy hollandaise sauce, and hovered over the finished product while I photographed it. And I can see why. Eggs benedict is so rich, filling, and delicious–and this one is a little bit lighter and more wholesome since I slashed the calories in the hollandaise and added a superfood like . On top of serving as nutritional powerhouse, the broccoli rabe adds the right punch of bold flavor to complement smoky bacon and balance the richness of creamy hollandaise sauce.
And to make that hollandaise lighter and easier–with a lemony, garlicky finish–all you need is a blender. Enjoy! Benedict: • ½ bunch broccoli rabe, tough ends trimmed • 4 slices bacon, chopped into ½-inch pieces (¼ of a pound) • Small handful fresh basil leaves, roughly chopped • 4 English muffins • 8 large eggs • 2 teaspoons white vinegar Instructions • In a blender, combine the egg yolks, lemon juice, garlic, paprika, salt, and pepper.
Pulse until smooth. Place the butter in a small microwave-safe bowl and cover the bowl with a damp paper towel to prevent the butter from splattering. Microwave on high until completely melted and beginning to bubble, 1 minute. With the blender running on its lowest speed, slowly add the hot melted butter, processing until smooth.
The sauce will thicken as it cools. Pour into a serving dish and whisk well before serving. • Blanch the broccoli rabe: Bring a large pot of water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 minutes. Use a slotted spoon to remove the broccoli rabe from the water and place in a colander. Cover the pot of water and reduce the heat to medium-low to keep at a gentle simmer so that you can poach the eggs before serving. • Make the bacon: In a large nonstick skillet over medium-high heat, add the bacon pieces in a single layer and cook until crisp.
Transfer to a paper towel-lined plate and drain all but 1 teaspoon of the bacon drippings from the skillet. Add the blanched broccoli rabe, tossing the pieces in the bacon drippings, and cook until the broccoli rabe begins to lightly brown and is fully tender, 3 to 4 minutes.
Turn off the heat and return the bacon to the skillet. Stir in the basil. • Split the English muffins in half and toast them. • Poach the eggs: Remove the lid from the pot of water and adjust the heat so that the water is only gently bubbling.
Add the vinegar. Crack one egg into a small bowl, lower the bowl in the pot so that it’s close to the water, and carefully let the egg slip into the water. Cook until the egg white is fully opaque, 2 to 3 minutes. Remove the egg from the water and drain on a paper towel-lined plate. Repeat with the remaining eggs. • Assemble: Place 2 English muffin halves on each of 4 plates (allowing for 1 full muffin per person).
Divide the bacon and broccoli rabe among the muffins and top with a poached egg. Spoon 1 tablespoon of the hollandaise sauce over the top of each muffin. *Note that you will have slightly more Hollandaise than you need.
Cover and store the remainder in the refrigerator for up to 2 days. Serve immediately. Nutrition Information & Notes: Nutrition Information for 1 Serving (1 english muffin with broccoli rabe and bacon, 2 poached eggs, and 2 tablespoons Hollandaise): Calories 401, Total Fat 23g, Sat Fat 5g, Carb 27g, Fiber 8g, Sugars 2g, Protein 23g Nutrition Information for 1 Tablespoon Hollandaise Sauce: Calories 97, Total Fat 10g, Sat Fat 1g, Carb 1g, Fiber 0g, Sugars 0g, Protein 1g Hollandaise sauce recipe adapted from Nutrition Information for Eggs Benedict WITHOUT Hollandaise Sauce: Calories 304, Total Fat 13g, Sat Fat 4g, Carb 26g, Fiber 8g, Sugars 2g, Protein 22g ↓ • Ana L That looks delicious!!!!!
I am eating whatever I want for dinner and using herbalife shakes for breakfast and lunch. I lost 6 kg within 6 weeks and I am sooooo happhy. I can have normal dinner !!!!! My energy also is upppp !!!! And I just found a coupon for discount in You have to register in the web and use the discount coupon: bargain32 Good luch girls!!!
↓ • sarah These look delicious!! But your blog is so so hard to read with all the pop-up ads. I hate to be negative, and I really want to like your blog (because I loved your book) but could you look at it as someone reading it, maybe you don’t see them on the admin side? It’s really hard to read. I think your story is amazing and I know you need to make money to fund the blog, but sites like skinnytaste.com, I don’t have this problem.
Even if you can’t do anything, thanks for listening and thanks for writing an amazing book. ↓ • Chelsea I agree! The ads are a bit excessive. I’ve been following this blog since it was called “can you stay for dinner” and the ads didn’t used to be this bad. Hopefully she can find a way to balance the ads with her readers so that we can still access the site with ease and she can make an income.
I would also like to extend thanks for the consideration of suggestions!
"When it comes to eating, I'm such a Sally," my friend told me the other day at a deli. I asked her what she meant, hesitating, because who doesn't remember that famous scene between Meg Ryan and Billy Crystal.
"No, not because of that, silly!" she said. But it turns out, she was thinking about . "Did you ever notice that while they're talking, she takes half the meat off her sandwich? I do that all the time because they always give me too much." While we ate, we got to chatting about all the times we've seen food in movies, and how they're connected to some of the best—and worst—weight loss advice. Here's a collection of my favorites, with research from the editors of Eat This, Not That!
Read on, and you'll be a pound thinner by the time the movie ends! And for more essential weight-loss tips, click here for the ! First, the Best From Minions Another Sandra Bullock movie—sort of. She voices the villain and takes part in Minions' most famous exchange: Scarlett Overkill: Work for me, and all this will be yours.
Respect, power… Stuart the Minion: …banana?! Scarlett Overkill: Banana! Bananas are powerful indeed. If after a workout, you've felt like your muscles are sore—or not growing fast enough—you might not be getting enough magnesium in your diet. A good source of magnesium, bananas can help with muscle contraction and relaxation as well as protein synthesis — which, in turn, increases lean muscle mass.
An added bonus: magnesium intake helps boost lipolysis, a process by which your body releases fat from its stores. One fun way to get your magnesium: Make banana tea. Just boil some water, cut off both ends of a banana (still in its peel) and boil for 7-10 minutes. And click here to discover ! From The Karate Kid II The The Karate Kid movies may be best remembered for "wax on, wax off" and a rad 80s soundtrack, but Part 2 has a love few minutes reveling not in combat, but tea.
Set in Okinawa, the film finds our hero Daniel falling for young local Kumiko, who silently prepares tea for his…before they kiss. It's an old tradition meant for samurai before they head into battle. And in fact, the best teas for weight loss have their own individual, magic properties, from dimming your hunger hormones to upping your calorie burn to—literally—melting the fat that's stored in your fat cells.
Oh, and they can also help reduce your risk of heart disease and diabetes, too. Discover out the best ones—and when to drink them for maximum weight loss—in our new book, ! Test panelists lost up to 10 pounds in one week! From Cool Hand Luke Even healthy food can backfire on you if you eat too much of it.
Case in point: Paul Newman wolfed down 50 hard-boiled eggs in Cool Hand Luke, leaving him feeling "like a ripe watermelon that's about to bust itself open." Eggs may be rich in protein, but eating 50 at once is nuts. Find out the now! From Ratatouille Cook at home and cook in bulk, suggests registered dietitian Lauren Minchen.
"Depending on how frequently you eat out, cooking your food at home can save you hundreds of dollars a month. And cooking in bulk is great if you're time strapped. It saves you time while allowing you to monitor the ingredients, calories, and portions in your meals.
Win win win!" And if you think you can't cook, remember a rat could do it in Ratatouille, inspiring this rave review from the movie's grumpy critic: "To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement.
They have rocked me to my core," he writes. "In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere." From Big Josh Baskin—played masterfully by Tom Hanks, showed his true age in Big when he spits out beluga caviar.
It wasn't something he'd normally eat but was willing to give it a whirl to be the adult he looked like on the outside. You won't love every food, but at least give it a try—you never know; you might love something you thought you'd hate!
For a winning fish dish, we recommend wild salmon—like any of these . From Charlie and the Chocolate Factory Chewing gum may seem like a harmless habit, but one too many sticks can give whole new meaning to the phrase "bubble butt." Sugarless gums typically contain sorbitol, a sugar alcohol known for causing bloating and other gastrointestinal distress. Sorbitol takes a relatively long time to digest, and undigested sorbitol in your small intestine acts as a hothouse for the fermentation of bacteria, causing bloating and flatulence.
In Charlie and the Chocolate Factory, Violet learns this the hard way and turns into a blueberry. Take a lesson from the Oompa Loompas: "If you are wise you'll listen to me / Gum chewing's fine when it's once in a while / It stops you from smoking and brightens your smile / But it's repulsive, revolting, and wrong / chewing and chewing all day long." From The Lady and The Tramp It's safe to assume the two pups in this Disney classic weren't exactly insisting on pasta made of whole grains or pulses.
But we like to think that the alternative message to this romantic, messy-food scene is that something like spaghetti doesn't have to be off limits. You can healthify it—or treat it as your cheat meal. (You might even end up getting a kiss out of the whole thing!) Check out these .
From Chocolat Good news for your sweet tooth: Chocolate can help you flatten your belly. Dark chocolate, that is. When possible, try to avoid milk solids, corn syrup, soy solids (except lecithin, which will likely be included), artificial sweeteners and colorings. And if you're in a hurry, look for two things: non-alkalized cocoa and a low sugar count on the nutrition label.
That ensures you're getting the most health benefits with the least amount of sugar. It also boosts your sex drive, as the chocolatier in Chocolat knew all too well: "And these are for your husband.
Unrefined cacao nips from Guatemala, to awaken the passions," she offers a client. "Psshh," answers the lady, "You've obviously never met my husband." "Well," says the shopkeeper, "you've obviously never tried these." From The Goonies Speaking of chocolate, remember in The Goonies when Chunk throws the Baby Ruth at Sloth? They became instant friends over their shared love of chocolate. If nothing else, food can give you something to talk about with another person—now more than ever, when people are more in tune with their dietary lifestyles and food preferences.
While a Baby Ruth sparked something in the '80s, we've seen the way people instantly bond over things like yerba maté, spiralizers, and many more healthy food trends. From Miss Congeniality "I am in a dress, I have gel in my hair, I haven't slept all night, I'm starved, and I'm armed! Don't mess with me!" That's Gracie Hart (Sandra Bullock) in Miss Congeniality.
But it could just as easily be you on a random Tuesday if you're not scheduling your eating properly. One trick: schedule a cheat meal. Experts agree that having one weekly can actually help you reach your weight loss goals. Having a strategy is key. "By planning your cheat meals, you know what you'll be eating and can cut a few extra calories earlier in the day," says Jim White, RD, ACSM Health Fitness Specialist and owner of Jim White Fitness & Nutrition Studios.
This also allows you to really pick a favorite food instead of wasting calories on something you didn't enjoy." Amy Shapiro, MS, RD, CDN, Real Nutrition NYC, gives similar advice. "Pick your poison. If you're going out, pick your splurge. Are you going to dig into carbs — like a bread basket or pasta — or dessert? Or are you planning on tossing back a few cocktails?" She urges cheaters to avoid consuming all three of those common categories at once sitting.
"Focus only on one," she says, adding that by saving the others for another time you can "enjoy without going overboard." From Pulp Fiction "Goddamn, that's a pretty f *g good milkshake," John Travolta's character said after trying an expensive $5 milkshake. Splurging on good food might seem like a waste, especially when you can get pizza, hamburgers, and more for a dollar or less.
That said, it's worth spending your cash on the good stuff, whether that "good stuff" is organic food or an expensive milkshake. From Sideways Having trouble finding an affordable pinot noir? Blame Hollywood! According to economists, the 2004 movie Sideways completely reversed the wine's falling price, with the most dramatic increase in $20 to $40 wines. Also contributing to the hype: Multiple studies have demonstrated that pinot noir consistently contain the highest levels of resveratrol among wines— and resveratrol has been shown to blast fat.
One study found that pinot had more than five times the amount found in California cabernet sauvignon. It tastes good, too. Says Miles in Sideways: "Oh its flavors, they're just the most haunting and brilliant and thrilling and subtle and… ancient on the planet." For other enjoyable ways to blast fat quickly and easily, don't miss these ! From Legally Blonde "I'm Elle Woods and this is Bruiser Woods," says Reese Witherspoon in Legally Blonde.
"We're both Gemini vegetarians." They're both healthy, too—going vegetarian or vegan can be a great way to lose weight. Going vegan has worked for Bill Clinton, Jay-Z, and Beyoncé, and a new study in the Journal of General Internal Medicine indicates it will work for you, too.
The researchers compared results of a dozen diets—including Atkins, the American Diabetes Association diet, and others—and found that those following a vegan diet could lose 5 pounds more in the short-term than those following traditional diet plans. Vegetarians, who allow themselves eggs and dairy, still fared well, losing slightly more than 3 pounds. Are you wondering which diet is best for you? Click here to check out . And Now, the Worst….. From The Devil Wears Prada In a movie filled with people you shouldn't emulate, Emily, the strive fashion mag assistant, is possibly the worst.
Emily: Andrea, my God! You look so chic. Andy Sachs: Oh, thanks. You look so thin. Emily: Really? It's for Paris, I'm on this new diet. Well, I don't eat anything and when I feel like I'm about to faint I eat a cube of cheese.
I'm just one stomach flu away from my goal weight. Of course, you should never eat so little you faint. But there is research that intermittent fasting leads to weight loss. People who practiced intermittent fasting for 10 weeks by having six days of "feasting" and one day of fasting showed an increase in a longevity-boosting gene called SIRT 3, according to a study published in the journal Rejuvenation Research.
How does it work? When the body undergoes periods of fasting, it produces a compound that inhibits an inflammation-triggering part of the immune system involved in the development of these scary disorders. And, by giving you the chance to eat what you want, it may help you tip the scale back in your favor, too.
From Mean Girls Were she a few years older, Rachel McAdams' Regina George might be friends with Emily from The Devil Wears Prada.
Both have similarly terrible ideas about crash diets. Regina George: It's called the South Beach Fat Flush and all you drink is cranberry juice for 72 hours. Aaron Samuels: Lemme see that… this isn't even cranberry juice, it's cranberry juice cocktail. It's all sugar. Regina George: I wanna lose three pounds. If you want to cleanse, sugar drinks won't do it. "If you want to spend a lot of money, a lot of time, and a lot of effort, I can recommend a whole bunch of different weight loss plans," says Kelly Choi, author of The 7-Day Flat Belly Tea Cleanse.
But if you want to strip away belly fat quickly, cheaply, and easily, I only know one: Tea. I first discovered the weight-loss powers of tea when my mother, suffering from a terrible battle with diabetes, asked me to help design a tea cleanse for her.
As a former nurse in Korea, she already knew the power of this lifesaving drink. Sure enough, with the plan she and I designed together, she dropped an amazing 9 pounds in just a week, and brought her blood sugar under control." You can preview here! From The Great Outdoors Overeating at restaurants is almost a sport for some, but you don't have to eat a lot of food just because it's there. Case in point: Chet (John Candy) tries to tackle the Old 96er with hilarious results.
The 96-ounce prime aged-beef steak, inspired by Paul Bunyan's blue ox, was more than even Chet could handle—his heart was probably begging for a break. From The Jerk "Bring us some fresh wine," Steve Martin's character tells the waiter. "The freshest you've got—this year! No more of this old stuff!" The newly-rich Navin Johnson should've learned a bit about wine before sending back the bottle of 1966 Chateau Latour in The Jerk.
It's an old school comedy, but still provides a good lesson: Some things aren't better when they're "fresh." In fact, freezing your bread turns it into a and frozen fruit is considered more nutrient-packed than fresh fruit since it's frozen at its peak season and the ice crystals can help penetrate the skin (like on blueberries), making some nutrients more easily absorbed by your body.
From Julie & Julia Listening to Amy Adam's character describe cooking makes us hungry. "I cooked artichokes with hollandaise sauce which is melted butter that's been whipped into a frenzy with egg yolks until it's died and gone to heaven," she says, "and let me say this: is there anything better than butter?
Think it over: Every time you taste something that's delicious beyond imagining and you say, 'What is in this?', the answer is always going to be, Butter. The day there's a meteorite heading toward the earth and we have thirty days to live, I am going to spend it eating butter. Here are my final words on the subject, you can never have too much, butter." While we agree from a culinary perspective, "butter is, and will always be, a saturated fat which at this point has proven to be more of a con than a pro for overall health and weight management" according to Lisa Moskovitz, RD CDN.
THE BEST PROTEIN SHAKE FOR WEIGHT LOSS