Calling all muscle-cultivators and general breakfast enthusiasts: If you’re tired of slamming down bowl after bowl of oatmeal for breakfast while on your quest to musclebound health, we may have found a solution for you: It’s time to ditch the spoon and start eating with your hands.Click here for 15 foods you can eat with your hands from around the world.

These are our ultimate gluten-free Pancake Day recipes, free from gluten and full of incredible flavour. They’re a guaranteed hit with everyone, whether you eat gluten or not. If you’re flippin for breakfast, lunch or dessert – these recipes will cover all your gluten-free Pancake Day needs. Enjoy!Explore this flipping good list of our top five gluten-free Pancake Day recipes.

Season the fish with salt, pepper to taste, fry on both sides a little (to be half fried). In the pan in which we fried the fish, add the chopped onion and sauté for 2 minutes, then take it out on a plate. .In the oil in which we fried the fish, onion, (we add a little more if necessary) add the peeled potatoes, wash and cut the slices, 100 ml of water and let it boil / fry, cover with a lid and leave for a few minutes, to be on half cooked) spices to taste.

Chef Jonathan Banta is one of the happiest, nicest chefs you will ever meet. Even while wadding in knee-high mud at last year’s Hogs for the Cause event in New Orleans, Banta was as chipper as he could be. This “under the radar” description stems from his restaurant’s location, inside the pristine and ultra-lush Kiawah Island Resort.

The state that’s the farthest east has some of the best eatsistockphoto.comThe Best Food and Drink in Maineistockphoto.comMaine is undeniably the perfect spot to enjoy fresh seafood, juicy lobster, and bursting blueberries. However, the easternmost state in the U.S. is also home to many restaurants and bars specializing in far more than just stereotypical Maine fare.

Pomegranate-Marinated Lamb with Spices and Couscous Recipe Ingredients1/2 cup pomegranate molasses*4 garlic cloves, coarsely chopped1 tablespoon ground ginger1 tablespoon ground cinnamon2 teaspoons ground cumin, divided2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved1 1/4 cups water, divided2 cups low-salt chicken broth1 10-ounce box plain couscous2 tablespoons (1/4 stick) unsalted butter3/4 cup pomegranate seeds3 tablespoons torn basil leavesRecipe PreparationWhisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.