TEFF, THE CHEF x THE GREEN SMOOTHIE

- [13-3-13] - teff, The Chef // photos by teff, THE don.
I enjoy the rich, green colour; especially how it does not taste as it looks.
[ Strawberry, green apple, banana and Tuscan kale smoothie] -
4 strawberries
1 whole apple
1 to 1/2 a banana, depending on your preference of taste a handful of kale - do your best not to chop the kale, so as to not risk losing some of its juice. Just pull the leaves.
Stick it in the freezer for about 30 minutes and enjoy.

Yum. The last time I made this, I had it with a slice of cake. Talk about counter-effective, huh? Yeah. Anyways, I'd like to apologise for my brief un-noted hiatus from this blog. I honestly had no intention on blogging until the entire thing was revamped and relaunched. But as I have observed, more and more time and slipping by and I have posts upon posts piling up, so it's best I begin to unload. Decided to start here. What's wild is that, I will be going on yet another hiatus rather soon. This one is as calculated, as it is, needed. This time, you will more than likely learn of it beforehand. Anyhow. Moving on --
Lately, I've returned to my Love for cooking and it feels oh-so refreshing. I've done well to tame my appetite to meet my desired health and physique. Cutting out a lot of junk foods (FYI, it's nearly one year since I've indulged McDonald's &/or Wendy's. Can I get an amen?) and adding on a lot of freshness and, of course, greenery, as well as daily exercise. I urge you all to take on the same challenge. It is sure to pay off in the long run. Invest in your bodies, as you do in your Soul; invest in yourselves. Peace.

TEFF, THE CHEF | MUSHROOM + PEPPERS + CHEESE OMELET

[29-8-12] - God bless the able bodies, whose dimensions seem endless.
With that said, allow me to share with you my passion for cooking. The essence of it all is the freedom to experiment. I am one to be inventive in any given situation, on any given day. Most notably in the kitchen. The other day, I whipped up one of my favourite go-to choices for brunch - mushroom + peppers omelet/scrambled eggs. This time around, I decided to add some cheese - y'know, to further diversify or, perhaps, heighten its taste palette. In the midst of prepping, I wondered if my audience had ever had the pleasure of having this dish and decided to document the process and share.

The ingredients are as pictured: mushrooms [diced], eggs (I used 3 + I tend to remove the yoke in either one or two of the eggs to regulate cholesterol intake. You can use just egg whites if that's your preference), bell peppers (red + green), white onions [diced or minced], black pepper, salt [I used salt sense or light salt], a blend of parmesan, romano and asiago cheeses [you can do just parmesan] and a pinch of beef bouillon. I don't do measurements; I just tend to throw things in as I see fit and it comes out great (for the most part). So, feel free to alter the ingredients and process to the structure of your preference(s). If you have any additional questions, either e-mail me at dankanddapper@gmail.com or click here to ask me directly. Peace.