Voeding en sport: Eten en drinken rondom Sportmomenten

Voeding en sport: Eten en drinken rondom Sportmomenten

In deze video vertel ik je wat je het beste kunt eten en drinken voor, na en tijdens het sporten. Dit is vooral bedoeld voor de fanatieke sporters onder ons. Enjoy!

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OCHTENDROUTINE VAN EEN FIT CHEF | *Oefeningen + Ontbijtideeën*

OCHTENDROUTINE VAN EEN FIT CHEF | *Oefeningen + Ontbijtideeën*

#Finess #MorningRoutine #MorrisTimeCooking
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Gebakken Feta Kaas Pasta | Viraal TikTok Recept | Fit Chef Faizan Gezonde Twist

Gebakken Feta Kaas Pasta | Viraal TikTok Recept | Fit Chef Faizan Gezonde Twist

TikTok recipes going viral again and I decided to check it for you. At the beginning I was skeptical about this baked feta cheese pasta recipe. But after trying this trending recipe I was surprised about the taste; it actually tastes good! This feta and tomatoes pasta dish is creamy, delicious and easy to make.

(For nutritional details for a serving do check out my Instagram for this recipe)

500g Pasta of your choice
200g Feta cheese
1000g tomatoes
10 – 15 Garlic cloves
50ml Olive oil
Salt to taste
Black pepper to taste
1.5 teaspoon Oregano
half teaspoon Red chili flakes
Fresh basil, chopped

1. Preheat oven to 200C.
2. In a large baking dish or in oven proof skillet place tomatoes, garlic, season with salt, pepper, oregano, red chili flakes. Pour in some of olive oil and mix.
3. In the middle of the dish place a block of feta cheese. Season the feta cheese with salt, pepper, oregano and drizzle 1 tablespoon of olive oil.
4. Bake for 35 minutes.
5. Mash the contents of the baking tray and add mushrooms, capsicum and chicken to it and bake it again for about 15 minutes.
6. Meanwhile bring a large pot of salt water to a boil.
7. When water is boiling, add the pasta and cook according to package instructions. Drain and set aside.
8. Take the baking dish from the oven and stir/mash all together until well combined. Add the boiled pasta, chopped basil and toss until combined.
9. Serve and enjoy!

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Tomahawk Steak slow grilled on the Weber Kettle

Tomahawk Steak slow grilled on the Weber Kettle

Tomahawk Steak slow grilled on the Weber Kettle with a reverse sear

The Tomahawk Steak is a ribeye steak with at least five inches of French trimmed bone. A Cowboy steak is basically the same thing with a smaller bone.

Grilling this big hunk of meat on the Weber Kettle is simple if you follow a few simple steps.
First let the meat come to room temperature. This helps the steak grill more evenly.
Next don’t be shy about the amount of seasoning you use. That’s a monster cut and can handle a lot of seasoning.
Take time to properly set up the grill. Don’t hurry this step. Set up a barricade that will hold the coals to one side of the grill. Once you have the coals set up you will want to start a separate batch of about a dozen coals. Once they are started spread them evenly across the other coals. This will slowly start the other coals and give you a more even temperature.
Now for the vents. I start with both my top and bottom vents just about a quarter inch open. Then I’ll regulate them open or closed to keep the temperature at between 275 degrees F to 300 degrees F. I’ve found that this is perfect for grilling a Tomahawk.
Once your grill temp is stabilized go ahead and put your steak on the side opposite the coals. I HIGHLY RECOMMEND A MEAT Thermometer while grilling this. This is a good time to add wood chips.
Bring the internal temp up to about 90 degrees for medium rare, and 100 for medium. Once you are there go ahead and give that steak a flip.
Now is a good time to give the coals another shot of wood chips. Once the meat reaches 105 for medium rare or 115 for medium go ahead and pull it off the grill.
Use aluminum foil to lightly tent the steak and let it rest for 15 minutes.
While it’s resting go ahead and remove the barricade that you have for the coals and evenly spread them across the grill. If they are about burnt out, go ahead and add some fresh coals to the top.
After 15 minutes of resting go ahead and put the steak over the hot coals. Let it sit for 2 minutes before flipping.
After 2 minutes give the steak a flip and let it sit for 2 more minutes. After the second flip rotate the steak a quarter turn and flip it again. Let it ride for two more minutes and flip it one more time. Let that last flip sit for two more minutes then pull the steak off the grill.
Tent it and let it rest for ten more minutes.
Now cut into the steak across the grain and enjoy the best darn ribeye you’ve ever had.

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