[youtube https://www.youtube.com/watch?v=xFEayXi5pyY&w=640&h=360]JOIN OUR NORTH BALI DURIAN RETREAT! DATES: 12-18 February 2018 RETREAT LOCATION: Northern Bali Join the facebook group for all the info!

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Studies show that a variety of taste sensations (salty, sweet, spicy) better satisfy the appetite than a single dominant flavor. Maybe that explains just how easy it is to spoon your way mindlessly through a pint of super sweet Ben & Jerry’s. This dish (inspired by Iron Chef Mario Batali and his New York restaurant Babbo) taps into that principle, contrasting the smooth sweetness of vanilla ice cream with the flaky crunch of sea salt and the rich, spicy notes of extra-virgin olive oil. The combination is elegant and strangely addictive—and a small bowl will squash your sweet tooth for less than 300 calories. If you compare this recipe to two scoops of Ben and Jerry’s Vanilla Ice Cream, you’ll save 140 calories. Plus, olive oil contains lots of health benefits, such as anti-inflammatory properties and lots of antioxidants and can help to protect against heart disease. As if you needed an extra excuse to eat ice cream. Enjoy!

240 calories, 18 g fat (6 g saturated), 15 g sugar

You’ll Need

4 large scoops vanilla ice cream (we like Breyers All Natural)
2 Tbsp extra-virgin olive oil (This is a moment to spend a few extra dollars and get a tasty flavorful bottle of olive oil.)
Flaky sea salt (optional, but delicious and recommended! Our favorite sea salt is called Maldon sea salt. Skimmed from a saltwater river in England, these delicate crystals provide amazing crunch and a burst of briny joy.)

How to Make It

  1. Divide the ice cream among 4 cold bowls.
  2. Drizzle with the olive oil and a generous pinch of salt. Scatter a handful of cashews (if using) over the top.

Eat This Tip

Secret Weapon: Breyers All Natural Ice Cream

The first ingredient in most American ice creams is heavy cream, which is why an average scoop of plain vanilla packs about 200 calories and 13 grams of fat. Breyers All Natural, though, starts with milk, which makes for a lighter scoop; Breyers Natural Vanilla has just 130 calories and 7 grams of fat. And unlike additive-laden low-fat ice creams, this one has just five ingredients. Make Breyers your go-to brand for all your ice cream needs, and you won’t be sorry you did!

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

The post A Savory and Sweet Olive Oil Ice Cream Recipe appeared first on Eat This Not That.

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On a menu, the word “smothered” foretells a certain type of nutritional doom, one dominated by butter (or worse, margarine or cheap oil) and cream, saturated fat, and excess calories. At home, though, you can do all the smothering you want and still walk away from the table feeling good about the dinner you just put in your body. That’s because in your own kitchen we can control how the smothering is done. In this recipe, our smothering is done with a mixture employed with a list of healthy ingredients, such as chicken stock, low-fat buttermilk, and sharp mustard, which combine with the cooking juices of the pork to create a beautiful—and low-calorie—blanket for the chop. Serve with roasted garlic mashed potatoes and honey-roasted carrots for a perfect comfort feast for you and your loved ones, or add your favorite roasted vegetables, salads or sides to make this feast fit your comfort needs.

260 calories, 15 g fat (6 g saturated), 720 mg sodium

Serves 4

You’ll Need

4 thick center-cut pork chops (preferably bone-in), about 6 oz each
Salt and black pepper to taste
Pinch of cayenne
1 Tbsp butter
2 Tbsp flour
1 cup low-sodium chicken stock
1⁄2 cup low-fat buttermilk
1 tsp Dijon mustard
Chopped fresh parsley for garnish (optional)

How to Make It

  1. An hour before cooking, season the chops on both sides with salt, black pepper, and a bit of cayenne and return to the refrigerator. (You can skip this step, but it ensures a juicier, more fully seasoned chop.)
  2. Heat the butter in a large cast-iron skillet or sauté pan over medium heat.
  3. Dust the chops lightly with flour, coating both sides and shaking off any excess flour.
  4. Cook the chops, turning once, for 4 minutes per side, until nicely browned but not cooked all the way through.
  5. Remove to the cutting board.
  6. Add the stock, buttermilk, and mustard to the pan and simmer for 5 to 7 minutes, until the liquid is reduced by half.
  7. Return the chops to the pan and continue simmering for another 3 minutes or so, until they’re just cooked through.
  8. Serve the chops with the gravy poured over the tops and garnished with a bit of parsley if using.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

The post Low-Calorie Smothered Pork Chops Recipe appeared first on Eat This Not That.

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Next to nachos, quesadillas are the most perilous food to be found on a Mexican restaurant menu. Overstuffed with cheese and teeming with greasy toppings, quesadillas are all but guaranteed to pack quadruple-digit calories. Our quesadilla recipe reverses the cheese-to-filling ratio, going long on the nutrient-dense vegetables and using just enough chorizo and cheese to make it feel like an indulgence. You’ll love to whip one of these up the next time you have a Taco Bell craving.

310 calories, 16 g fat (5 g saturated), 730 mg sodium

Serves 4

You’ll Need

1⁄2 Tbsp canola oil
4 oz chorizo, casing removed
1 small red onion, sliced
4 oz white button mushrooms, stems removed, sliced
1 large poblano pepper, seeded, sliced into thin strips
Salt and black pepper to taste
11⁄2 cups shredded Monterey Jack cheese
4 medium whole-wheat tortillas

How to Make It

  1. Heat a large skillet or sauté pan over medium-high heat.
  2. Add the oil and chorizo; cook until browned, using a wooden spoon to break up the meat into smaller pieces. Remove from the pan and drain all but a thin film of the fat.
  3. Return to the heat and add the onion, mushrooms, and pepper; sauté, stirring occasionally, until the vegetables are brown—5 to 7 minutes. Season with salt and pepper.
  4. Divide the cheese between 2 tortillas and top each with half of the vegetable mixture. Top with the remaining tortillas.
  5. Heat a large cast-iron skillet over medium heat. Spray the pan with nonstick cooking spray and cook each quesadilla individually, until the tortillas are brown and crispy and the cheese is fully melted.
  6. Cut into 4 or 6 wedges and serve with the guacamole.

Eat This Tip

Individually toasting the quesadillas in a cast-iron skillet yields the crispest, tastiest results imaginable, but if you’re making a round for the whole family and want to save some serious meal prep time, try the broiler or even the grill (which adds delicious smoky notes to the quesadilla as well). Simply preheat either, assemble all of your quesadillas, and cook 6″ under the broiler or directly on the grill grates for 3 to 4 minutes on one side. Carefully flip, then continue cooking for another 3 to 4 minutes, until toasted on the outside and melted in the middle.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

The post Crispy Quesadillas With Guacamole Recipe appeared first on Eat This Not That.

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Have you ever confused a clementine with a tangerine? They look nearly identical in the store—as they have the same color, after all—so if it weren’t for the sign that clearly distinguishes the two fruits, you could be buying them interchangeably without knowing. So what exactly is it that makes a clementine different from a tangerine? We spoke with the head chef of Hello Fresh, Claudia Sidoti, to solve the clementines vs. tangerines confusion once and for all.

What is a clementine?

In the store, clementines are typically marketed as cuties or sweeties, depending on the season.

“Clementines are the smallest member of the mandarin family and are seedless,” says Sidoti. “The peel is smooth, glossy, and deep orange. They are available from November until April.”

The origin of the clementine is disputed, with some believing the fruit’s foundations lie in Cantonese China, and others saying North Africa is its true origin. What we do know for sure is that the clementine is a hybrid of the mandarin orange.

The tiny fruit is also very sweet, which makes it a great alternative to a sugary treat. One small clementine (about 74 grams) only amounts to 35 calories and about seven grams of sugar.

What is a tangerine?

The tangerine is also a hybrid of the mandarin orange, but it has a rougher and thinner skin that—you guessed it—has a bright orange color.

“The skin tends to have a pebbly texture, which makes it slightly more difficult to peel. The fruit is usually in season from October to April,” says Sidoti.

The tangerine is believed to have origins in Southeast Asia and are not as sweet as clementines, even though they have an equivalent amount of sugar. One small tangerine (about 76 grams) is about 40 calories and has eight grams of sugar. This type of mandarin is also commonly described as having a tart flavor.

RELATED: The easy guide to cutting back on sugar is finally here.

Clementines vs. tangerines: What is the difference between the fruits?

In short, clementines are sweet and easy to peel, whereas tangerines are a bit more tart and have tougher skin, which doesn’t always allow for a flawless peel. You can easily tell the difference between a clementine and tangerine by just holding one in each hand. The one that feels bumpy in your palm is a tangerine, and the one that feels smooth is a clementine. The texture reveals all!

What kind of dishes do you include clementines and tangerines in?

Sidoti says clementines work well in salads as they are, or incorporated as a salad dressing.

“Tangerines are also generally used in salads and desserts,” she says. “The peel can also be dried and used in certain cuisines.”

And there you have it! So now you know the difference between two very similar members of the mandarin orange family to properly settle the clementines vs. tangerines choice you make at the grocery store.

The post What’s the Difference Between Clementines and Tangerines? appeared first on Eat This Not That.

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Everyone knows that it’s a particularly difficult task to get young children to eat their vegetables, but what about enticing grown adults to pick up a carrot or two after a long day? OK, we admit it, sometimes it’s not the most appetizing thing on the menu, or even at the grocery store, especially after a particularly exhausting or stressful day. But here in this simple and easy to make roasted carrots recipe, we provide you with a deliciously flavorful way to make your vegetables a bit more enticing.

Anytime you roast something, it teases out the inherent sweetness. You’re probably picturing a sweet and juicy roast beef, but it turns out, the same principle works especially well in vegetables. As you roast a given vegetable, its water content slowly starts to evaporate, and in turn, its natural sugars become more concentrated, making for something considerably more enjoyable (and mouthwatering, for that matter) to eat than, say, a raw carrot.

And roasted carrots, in particular, go well with so very many different meals: salads, butternut squash soup, to scoop up some homemade hummus instead of using greasy chips, or even better yet, you can have your roasted carrots as a side to your equally roasted beef. Or keep it vegetarian and pair it with your favorite tofu recipe. The possibilities are endless!

110 calories, 3.5 g fat (0.5 g saturated), 285 mg sodium

Serves 4

You’ll Need

8 medium-size carrots, tops removed, peeled
1 Tbsp olive oil
2 Tbsp honey
1⁄2 Tbsp fresh thyme leaves (optional)
Salt and pepper to taste

How to Make It

  1. Preheat oven to 400°F.
  2. Toss carrots with olive oil, honey, thyme leaves (if using), and a generous amount of salt and pepper.
  3. Spread out on a baking sheet and cook in the oven until brown on the outside and tender all the way through, about 35 minutes.

Eat This Tip

We might not have had to tell you this, but you can roast other vegetables, too. Beets, in particular, are a great choice, as they absorb the seasoning very well, but you can roast squash, broccoli florets, potatoes, eggplant, and anything your heart desires. Try a few things, take a few chances; you might learn to love vegetables in a whole new way, and better yet, you might be able to convince a kid or two to love them, too!

Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.

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vape pen

Newly released numbers from the 2018 National Youth Tobacco Survey show more than 3.6 million teens used e-cigarettes in 2018. Those numbers include a 78% increase from 2017 in use among high schoolers and a 48% increase among middle schoolers.

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In general, there is no such thing as “good” or “bad” food; everything has its place in moderation. But there are some foods that are worse for your health than others and should be avoided whenever possible. For women who are trying to conceive, looking to balance their hormones, or wanting to ward off chronic disease, there’s a whole other layer of health complications to consider.

Some of these foods are known hormone disruptors, while others could increase your chance of developing a chronic disease. And if you’re trying to get pregnant or are breastfeeding, there are some major no-nos on the list. Whether these foods mess with your fertility or put you at risk for weight gain and heart disease, these are some of the most unhealthy options that should never be on your plate. Basically, these are the worst foods for women you’re going to want to avoid. If you’re looking for what you should be eating, make sure you check out the 50 Best Foods for Women.

If You’re Trying to Conceive

Whether you’re planning for a baby in five months or five years, make sure you stay away from these foods.



You know drinking during pregnancy is a no-no. But enjoying an adult beverage (or several) when you’re trying to get pregnant could also get in the way. Women who drink at least one alcoholic beverage per day are at a 50 percent greater risk of infertility compared to women who don’t drink, according to a study published in the journal Epidemiology. Swap your favorite cocktail for sparkling water with fresh fruit, at least until you’re done breastfeeding. And before you start integrating alcohol back into your diet, make sure you read up on these 20 Tips for Choosing Healthy Alcohol Drinks.


Red Meat

If a juicy steak or crispy bacon is part of your regular diet, it could have a negative impact on your ability to get pregnant. Researchers from the Harvard School of Public Health found that women who ate the most animal protein had a 39 percent greater chance of being infertile. They even made a case for giving up all animal meat when trying to conceive; the same researchers found that people who consumed high amounts of plant-based protein were less likely to encounter problems when trying to get pregnant. Make sure you still get your protein fill by checking out these 26 Best Vegetarian Sources of Protein.



Don’t just take our word for it; the FDA has listed swordfish as a fish to avoid, especially if you’re pregnant, trying to become pregnant, or breastfeeding. The issue is with the mercury levels, which can be up to 0.99 parts per million—that’s the second-highest mercury-intoxicated fish, after Tilefish. If you’re even thinking about getting pregnant, it’s not worth it. Ingesting mercury while pregnant could impair your baby’s growing brain and nervous system. Opt for safer fish such as catfish, flounder, salmon, and tilapia, and enjoy it 2-3 times a week.


Fat-free Yogurt

We’re big fans of yogurt at Eat This, Not That!, but we prefer Greek yogurt with a little bit of fat. And if it’s plain, even better. Non-fat yogurt, especially flavored yogurts, can be sugar bombs which spike your blood sugar and insulin levels. It can also impact your ability to get pregnant. A study published in the journal Human Reproduction found that women who ate high amounts of low-fat dairy were at a whopping 85 percent higher risk of ovulatory infertility compared to women who ate little to no low-fat dairy. You’re better off picking up full-fat plain Greek yogurt and adding your own toppings, such as fresh fruit or nuts.

If You’re Trying to Lose Weight

Between balancing hormones and dealing with female-specific metabolic disorders, losing weight for women is especially tough. Here are the foods to avoid for weight loss.


White Bread

You may think white bread is a better choice than, say, a donut, but they’re both refined carbohydrates, and your body processes refined carbohydrates as sugar. Refined carbs have been stripped of almost all of their fiber, which means they cause your blood sugar to spike and your insulin levels to rise. This is especially problematic for one of the 5 million women who have polycystic ovary syndrome, or PCOS.

Women with PCOS are likely to have an insulin resistance, which means their body doesn’t respond when insulin is produced to metabolize glucose, like the glucose that’s delivered from refined carbs. This leads to high blood sugar and weight gain, especially in the oh-so-flattering area of your belly. Another double-whammy for women is that the spike in blood sugar could inhibit ovulation, according to the Harvard School of Public Health. Women with PCOS and insulin resistance should limit all refined carb intake, but if you must reach for bread, make it the 100% whole grain variety (we offer some options in our bread ranking) and pair with a protein. The fiber combined with the protein will help stabilize blood sugar and insulin levels.


Diet Soda

Think diet soda is a great way to cut calories and boost weight loss? Think again. Sure, it’s calorie and sugar-free, but it’s chock-full of chemicals and scary additives. And it’s just as bad for your belly as regular soda; a study published in the Journal of the American Geriatrics Society found that people who drank diet soda regularly had nearly three times the amount of belly fat over a 9-year period compared to those who didn’t drink diet soda. Ditch the soda altogether and sip on sparkling water with fresh fruit. Better yet, brew up one of our 22 Best Teas for Weight Loss.


Fruit Juice

People assume all-natural fruit juice must be healthy since it’s made from fruit. And sure, fresh-squeezed orange or grapefruit juice comes packed with important vitamins and minerals like vitamin C, but it’s also loaded with sugar. Since heart disease is the number one killer of women — one in four women die from related complications each year — these kinds of sugar bombs should be avoided. “I am on a crusade against sugar,” says Adam Splaver, MD, clinical cardiologist and co-founder of NanoHealthAssociates. “Anything that has glucose, fructose or any sort of sugar is bad for your heart as it increases inflammation and inflammation begets cardiovascular disease.”

Liquid sugar is even worse for your body, Dr. Splaver says. It will spike your blood sugar faster and promotes an insulin increase, which will make you pack on the pounds. Opt for eating the fruit itself, which contains important fiber that will help you regulate your blood sugar.

For Better Heart Health

Heart disease is the number one killer of women. Make sure you keep your heart health in check by avoiding these foods that tax your heart.


Frozen Biscuits

Since heart disease is the number one killer of women (289,758 women died in 2013 alone), women need to pay extra attention to their heart health. Not only is sugar a major culprit for heart disease, but so are trans fats. Although the FDA banned trans fats in processed food, they are still lurking in many packaged foods. An offender? Pillsbury Grands! Buttermilk Biscuits. Although the nutrition label lists “0 grams” of trans fats, it’s made with hydrogenated soybean oil, which means there are trace amounts of this dangerous fat in the biscuits. That’s not to say you can never have a biscuit again, but try making your own from scratch for the occasional treat. Otherwise, stick to better-for-you bread products, such as Alexia Whole Grain Hearty Rolls to keep your arteries clean and healthy.

RELATED: Your guide to the anti-inflammatory diet that heals your gut, slows the signs of aging, and helps you lose weight.


Coffee Creamer

Another sneaky source of trans fats is non-dairy coffee creamer, which are often times made with trans-fatty hydrogenated oils. The ingredients in Coffeemate Original flavor, for example, include: corn syrup solids, partially hydrogenated soybean and/or partially hydrogenated cottonseed. Even trace amounts of these processed trans fats could be bad for your heart. You’re better off sticking to a splash of whole milk instead. Looking for something non-dairy? Try a creamer made with almond milk and coconut milk, like Nutpods dairy-free creamers. They’re made without sweeteners or artificial flavors and will add a creamy boost of flavor to your coffee.



Like coffee creamer, butter alternatives such as margarine are often made with partially-hydrogenated oils, one of the most common sources of trans fats. This type of fat is not only linked to heart disease, but it can also accelerate the aging of your skin! Trans fats make the skin more vulnerable to ultraviolet radiation, which can invite premature skin aging and deep wrinkles — no thanks! Skip this high-cholesterol food and stick with heart-healthy olive oil or small amounts of grass-fed butter instead, suggests registered dietitian Isabel Smith.

For Better Overall Health

From osteoporosis to fertility, these dietary staples can have a negative impact on women’s health specifically. Make sure you stay away from these bad-for-you foods.


Extra Large Coffees

Courtesy of Facebook, @DunkinDonutsUS

Coffee, in general, is healthy; studies have shown it can help you live longer, reduce anxiety, and is good for your heart, plus a whole host of other health benefits. But it is possible to have too much of a good thing. “An adult can safely consume up to 400 milligrams of caffeine a day, which is equivalent to four 8-ounce cups of coffee, but drinking any more than that can cause calcium excretion, which, over time, may lead to osteoporosis,” Dr. Mamta M. Mamik, Assistant Professor of Obstetrics, Gynecology and Reproductive Science at the Icahn School of Medicine at Mount Sinai, says. Women are at a higher risk of developing osteoporosis; of the 10 million Americans who have osteoporosis, 80 percent are women. Enjoy your coffee, but try to stick to one or two cups.


Nonfat Milk

Milk is often fortified with vitamin D, an essential vitamin most Americans are lacking in. Vitamin D can help boost weight loss, fight depression, and prevent your bones from developing osteoporosis. But D is a fat-soluble vitamin, meaning it needs some fat to be absorbed. Since skim milk has had all the fat removed, you’re better off drinking 2% or whole milk to reap the bone-protecting benefits from the vitamin D. Skim milk has also been linked to infertility, so if you’re trying to get pregnant you’re better off picking a milk that has a little (or all the) fat.


Canned Vegetables

Canned veggies make whipping up dinner a cinch, but it could also be at the cost of your health. Many cans are laced with bisphenol A, or BPA, an industrial chemical used in various food and beverage containers. A study published in the journal Proceedings of the National Academy of Sciences found that BPA can affect cell function in the brain and impact central nervous system development.

It can also be particularly harmful to women; researchers from the University of Illinois found that BPA interferes with the production of estradiol, the sex hormone essential for reproductive development. Another study found that mice exposed to BPA stopped producing viable eggs even at a young age. And it’s not just canned goods; BPA is lurking in all kinds of plastic, too. Be sure to double check your labels and only buy cans and plastics that are specifically labeled BPA-free. Without doing so, you’ll be consuming some of the 50 Unhealthiest Foods On the Planet

The post 13 Foods Women Should Never Eat appeared first on Eat This Not That.

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You don’t have to be a chef to know how to deglaze a pan, but it’s likely that the typical layman has never even heard of the term deglaze. Deglazing a pan simply entails adding liquid to a hot pan in an attempt to remove all of the residue from the food that has deposited at the bottom. This goes for just about any dish you whip up in a skillet, whether it be searing a piece of salmon with the skin still on or caramelizing onions to garnish your homemade pizza with. For some dishes, you might want those tasty bits of food to be included in your dish, in which case, you’ll need a technique that will allow what’s been seemingly glued to the bottom of the pan to resurface.

We spoke with Dan Harris, the executive corporate chef at Chicago’s 4 Star Restaurant Group, for insight on how you can deglaze a pan effortlessly so your dish isn’t lacking in the slightest. So before you take the sponge to the pan and aggressively start removing the good-enough-to-eat residue, check out these tips!

How do you deglaze a pan?

“Deglazing is a common practice that most people have done before without even knowing it,” says Harris. The chef says the process is often done with stock or wine. However, you can even use beer, vinegar, or juice. It’s all about preference!

“After finishing searing meat, whether for a stew or braise or for a quick-seared steak or chicken, add the wine or stock to the hot pan and watch as the seared bits release from the bottom of a pan,” he says.

Of course, you’ll want to remove the meat from the pan at this point so that you don’t dry it out. Also, don’t be afraid to grab a spoon and do some gentle scraping if the residue is really stuck on there!

“It is important to note if there is any burning in the pan to discard,” says Harris. He says deglazing is not a smart idea for food particles that have burned at the bottom of the pain, though. No one wants to eat those bits anyhow—they will not be missed!

Why is it important to deglaze a pan?

“Deglazing a pan allows [you] to build flavors into sauces and braises,” says Harris. “Deglazing fortifies flavors and uses the depth of flavor [that] forms from searing meats or vegetables.” It’s basically putting leftovers you never thought of to good use.

RELATED: The easy way to make healthier comfort foods.

What kinds of pans need to be deglazed?

“Deglazing works best in stainless steel pans, which conduct even heat and create excellent caramelization, which helps build excellent pan sauces and braises,” says Harris.

It was formerly believed that deglazing a cast iron skillet with an acidic liquid like wine or vinegar was unsafe in fear of the acid reacting with the exposed metal and ultimately giving the food a metallic taste. That theory has since been debunked, but there’s one condition: you have to regularly season your cast iron skillet for this to be completely safe. That way, the acid will come into contact with the seasoned layer as opposed to direct contact with the metal.

How often should you deglaze a pan?

Harris says that a pan should be deglazed after what’s called a fond has formed. A fond, he says, is simply the seared bits of food that have become stuck at the bottom of the pan.

And that’s it! Now you can start salvaging those precious food bits that will enhance the overall flavor of your dish.

The post Exactly How to Deglaze a Pan, According to a Chef appeared first on Eat This Not That.

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If you haven’t heard of biltong, it’s time you get your hands on a package. It is often compared to beef jerky, and for good reason: the two meat snacks look nearly identical. It’s the taste and texture that differentiates the two. Also, the two snacks are made in completely different ways, and one happens to be healthier than the other. To better understand what this delicious meat snack is, we called on Angelo Viterale, chef and owner of Ornella Trattoria, an Italian restaurant in New York City, to give us some insight.

What is biltong, and what are its origins?

“Biltong is a form of dried, cured meat that originated in Southern African countries,” says Viterale. “Various types of meat are used to produce it, ranging from beef and game meats to fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced very thin. It is extremely similar to a kind of jerky.”

The beef that’s used to make biltong is marinated in simple spices and ingredients such as salt, pepper, ground coriander, and vinegar. The meat snack has been made in South Africa for centuries.

How is biltong different from beef jerky?

Biltong meat is air-dried and then sliced into strips. Jerky, on the other hand, is typically cut into strips first, marinated second, and then cooked.

“The vinegar, salt, and spices in biltong, together with the drying process, cure the meat as well as adding texture and flavor,” says Viterale. “Jerky is traditionally dried with salt but without vinegar [and] is often smoked. Meanwhile, biltong is never smoked.”

Oftentimes, beef jerky is sold in a variety of different flavors such as garlic, teriyaki, and even habanero, just to name a few. This is because jerky is flavored and cured by means of marinades or spice rubs, whereas biltong only contains simple spices or seasonings specific to Africa.

Jerky is also cooked either in a dehydrator or smoked, and biltong is made through a process called air-drying. To make a mass amount of the snack, the air-drying process involves lying the meat onto metal trays where they shrivel in hot air drying chambers. In other words, it’s never cooked.

RELATED: Learn how to fire up your metabolism and lose weight the smart way.

How would you describe the difference in taste and texture between biltong and beef jerky?

“Biltong has a very strong gamey taste,” he says. “As for jerky, the second you bite into it, you taste the smokiness right away.” The texture of the two is also wildly different. Biltong is more tender and chewy than jerky, which is much tougher and hard.

How is biltong healthier for you than beef jerky?

“As far as nutritional facts go for biltong, in general, it’s normally much healthier than jerky, as it tends to be much leaner. An average serving contains almost 50 percent of your daily protein,” says Viterale. A 2-ounce package of Bawnmore’s Traditional Biltong has 150 calories, 460 milligrams of sodium, and a whopping 31 grams of protein. For comparison, two ounces of Jack Links Extra Tender Original Beef Steak Strips jerky costs you 160 calories, 1,020 milligrams of sodium, and 20 grams of protein.

So, have we convinced you to try it yet?

The post If You Love Beef Jerky, You’re Going to Love Biltong, Too appeared first on Eat This Not That.

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