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Behind the Scenes of Being a Black Food Blogger w/ Fit Men Cook

Behind the Scenes of Being a Black Food Blogger w/ Fit Men Cook

August 5, 2020

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Sustainable Meals

Take a trip with Wendy and Jess to a New York City farmer’s market where they interview farmers and demystify local eating and community supported agriculture. Afterwards, the duo whips up a fresh seasonal meal (dessert included).

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Tai
September 16, 2011 at 3:22 pm (9 years ago)

I love these videos!
Reply
- Wendy
  August 17, 2012 at 6:45 pm (8 years ago)
  
  Thanks Tai! Sending lots of love your way
  Reply

I’ve made this eggplant recipe twice this week a

I’ve made this eggplant recipe twice this week and MY GAWD. Gotta share because it’s that good (and my friends keep bugging me for it) Eggplant haters, know, I know, eggplant is slimy, but I promise this one literally melts in your mouth like butter (in a non-slimy way 😬) ⠀
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The secret ingredient is anchovies, which makes everything better. Some of my friends claim to hate anchovies, and I’m forever sliding them into recipes like this one and they’re always like whoa, what’s the secret ingredient? It’s anchovies. Give them a try LOL They’re perfectly salty and packed with flavor. I’ve enjoyed this dish with salmon/shrimp/rice noodles/rice..it can literally go with anything. Enjoy your Sunday 💞 Wendy ⠀
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1/4 cup sesame seed oil ⠀
6 cloves garlic, minced⠀
4 anchovies packed in oil⠀
1 large eggplant, chopped into 1” cubes ⠀
1 tablespoon soy sauce ⠀
1 1/2 teaspoons chili paste (sambal oelek)⠀
1/2 cup fresh basil ⠀
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🍆 In a large skillet, heat the oil and add the garlic and anchovies. Sauté for 2-3 minutes over low-medium heat, breaking apart the anchovies with a large spoon. ⠀
🍆Add the eggplant and soy sauce, and cook with the lid on for 10 minutes, stirring occasionally. ⠀
🍆Add the chili paste and continue cooking for another 5 minutes. ⠀
🍆Turn off the heat, add the fresh basil, and put the lid back on. Let the steam continue cooking the eggplant for another 5 minutes. Enjoy with noodles, rice & your other fave sides!

Team Tacos for Breakfast...who’s with me?? #ad I

Team Tacos for Breakfast...who’s with me?? #ad I’ve shared with ya’ll before that I’m the queen of starting mornings savory and satisfied. It’s never too early for onions in my opinion. ⠀
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I whipped up these breakfast tacos in less than 5 minutes and filled them with scrambled eggs, avocado, and @lightlifefoods Plant-Based Breakfast Links that pack all the savory protein and are made with simple ingredients!⠀
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A bunch of you have asked me how I get my tortillas perfectly charred, so I’m including a 2 second bts tutorial in stories because literally that’s how long it takes to do. Recipe below!⠀
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PS What’s your balanced breakfast look like?⠀
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Serves 2, takes 5 minutes ⠀
🌮1 package of Lightlife Plant-Based Breakfast Links, sliced into rounds⠀
🌮1 tablespoon oil⠀
🌮1 tablespoon chipotle sauce⠀
🌮¼ red onion, sliced ⠀
🌮1 jalapeno or fresno pepper, finely chopped⠀
🌮2 plain eggs, scrambled or tofu scramble⠀
🌮Avocado, mashed in lime juice or sliced⠀
🌮4 corn tortillas⠀
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In a pan, heat the oil and add the onion, pepper, Lightlife links, and chipotle sauce. Saute for 2-3 minutes or until links are golden. Heat the tortillas, and stuff with scramble, breakfast links, and avocado. Enjoy!

We been talkin bout it, and we gonna keep talkin b