Upon leaving back to California, my friend Brian bought my sister and me a box of Leonard’s malasadas in Honolulu, HI.

Malasadasoriginatedfrom the Portuguese. It is popular in Hawai’i because of the immigration of the Portuguese in the 1800’s. If my Hawaiian history is correct, I think this was for working in the plantations.

The malasadas are pretty much donut like, but they don’t have a hole in the middle. This bakery offered it with different toppings such as cinnamon, li hing mui, haupia cream, and more.

Now here’s the debate: Is it LEONARDS (as pronounced as leotards) or LENARDS (as pronounced as leopards).

Answer: Leh-nurd. It is an Irish name. Sorry sis,  you lost the debate.

No excuse for skipping out on breakfast

because BREAKFAST is GREAT for you.

Skipping out breakfast WONT make you lose weight. Studies have shown that EATING breakfast will do that.

Breakfast is almost like a recharge for your body. It prepares it for the upcoming day.

This week at my internship, we focused on breakfast. There are some misconceptions about breakfast so we wanted to give people something so they  have no excuse on skipping breakfast. My friends helped out with some ideas, and my supervisor pointed me towards the right direction.

There are so many ways you can get good breakfast, and there’s really no excuse for anyone to skip it. Places like Jamba Juice, Noah Bagels, Panera Bread, Starbucks, and any local place will offer breakfast. Try getting fruit, protein, grains, and vegetables into your breakfast. I’d avoid anything with bacon or things with high fat content. You can also make food without cooking such as breakfast sandwiches: ham+tomato or putting fruit into your cereal. If you have the time, you can enjoy a yummy breakfast by making scrambled eggs and have toast or fruit on the side!

National Nutrition Month starts tomorrow. :] Get ready for nutritional goodness :]

Fact: I try reading the LA times on food and nutrition every morning

I was talking to my friend last night how I’m craving Chik-fil-A and wish I had the birthday coupon for it (even though I don’t live anywhere close to one).

Then this morning, I came across a Free breakfast at chik-fil-a, but don’t forget this was in the nutrition and health section of the newspaper. So, don’t get too excited because it tells you what’s actually in your breakfast

Read the article here

Basically, the conclusion is, eat breakfast (it could help you prevent weight gain!) but be smart on what kind of breakfast you eat.

“Egg benedict is like the queen of breakfast like hollandaise sauce is the queen of sauces” Kitchen Green took up the challenge of making egg benedict. We didn’t know what we were getting ourselves into until we were about to make it. Our challenge was probably making the hollandaise sauce and poaching the eggs. Hah, poaching eggs? a challenge??? Yes, it was a challenge because, heck, none of us have ever poached an egg before. (Some of us have made hard-boiled eggs and scrambled eggs, which by the way, is what we had to make too) It definitely felt like Iron Chef. The secret ingredient was egg and we were running around our kitchen to fetch all the right ingredients, to make sure everything would be still warm, and to basically multitask with everything!! It was very suspenseful too because we all felt that two of the queenbees: hollandaise sauce and egg benedict, would have the highest expectations. At the end of the 3 hr cooking time, we got everything together and figured out how to poach an egg correctly (after 2 tries, that ended up looking like running water :X ) and got our hollandaise sauce to the right consistency and flavoring. Oh, and if you’re wondering…to poach an egg…you just crack one egg into a bowl (ITS VERY IMPORTANT TO CRACK ONE EGG IN A BOWL FIRST JUST INCASE THE EGG IS BAD!!!!!!!!) then slide it into the simmering water. Wait a while and the egg white with the yolk will pretty much form into a ballish shape. OH don’t forget the vinegar!! or else your poached egg won’t stick together. There’s a whole chemical reaction happening that I won’t go thru right now. I’d say, we did a pretty good job. Good Team, Green Team. [other foods that were made was the fruit kebab (yes that’s how u spell it), buttermilk pancake from scratch, quiche, and egg florentine]
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“Egg benedict is like the queen of breakfast like hollandaise sauce is the queen of sauces”

Kitchen Green took up the challenge of making egg benedict. We didn’t know what we were getting ourselves into until we were about to make it. Our challenge was probably making the hollandaise sauce and poaching the eggs. Hah, poaching eggs? a challenge???

Yes, it was a challenge because, heck, none of us have ever poached an egg before. (Some of us have made hard-boiled eggs and scrambled eggs, which by the way, is what we had to make too)

It definitely felt like Iron Chef. The secret ingredient was egg and we were running around our kitchen to fetch all the right ingredients, to make sure everything would be still warm, and to basically multitask with everything!! It was very suspenseful too because we all felt that two of the queenbees: hollandaise sauce and egg benedict, would have the highest expectations. At the end of the 3 hr cooking time, we got everything together and figured out how to poach an egg correctly (after 2 tries, that ended up looking like running water :X ) and got our hollandaise sauce to the right consistency and flavoring.

Oh, and if you’re wondering…to poach an egg…you just crack one egg into a bowl (ITS VERY IMPORTANT TO CRACK ONE EGG IN A BOWL FIRST JUST INCASE THE EGG IS BAD!!!!!!!!) then slide it into the simmering water. Wait a while and the egg white with the yolk will pretty much form into a ballish shape. OH don’t forget the vinegar!! or else your poached egg won’t stick together. There’s a whole chemical reaction happening that I won’t go thru right now.

I’d say, we did a pretty good job. Good Team, Green Team.

[other foods that were made was the fruit kebab (yes that’s how u spell it), buttermilk pancake from scratch, quiche, and egg florentine]