You can order a set of two A5 pictures with Miyo Hirai from BEYOOOOONDS/SeasoningS until tomorrow (Dec.28th) here： More details： English guide： #helloproject# #BEYOOOOONDS#

I’m in a cabin on my own! you know what that means…. BOY DINNER. Today we have 12oz ground chicken 600grams of potatoes 1oz of cheese Salsa A bag of lettuce Seasonings

From childhood, Pooja Bavishi dreamed of “being in the business of providing joy” by selling desserts, she says. She just got a late start on pursuing that dream. Bavishi, 42, is the founder and CEO of Brooklyn, New York-based ice cream company Malai, which she founded in 2015. The business — which operates four brick-and-mortar locations across New York, Philadelphia and Washington D.C., plus a growing wholesale and e-commerce business — distinguishes itself in a crowded market with flavors inspired by the spices and seasonings Bavishi grew up enjoying with her parents who immigrated to the U.S. from India. See how she built her business into what it is today:

High-Protein Crispy Chicken Shawarma Recipe: 53g protein per wrap, and this is genuinely worth meal-prepping. Makes 4 shawarmas Chicken: * 900g boneless, skinless chicken thighs, excess fat trimmed * 80g 0% Greek yogurt * Juice of ½ lemon * 2 tsp minced garlic Shawarma seasoning: * 2 tsp smoked paprika * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp allspice * 1 tsp cayenne * 1 tsp oregano * ½ tsp cumin * 2 tsp salt Mix the chicken with the yogurt, lemon, garlic, and seasoning until everything is well coated. Bake at 200°C for 20–25 minutes, tossing halfway through. Then grill/broil on high for 3–5 minutes until you get those golden, slightly charred edges. Crispy shawarma coating: * 3 tbsp avocado oil * 2 tbsp tomato paste * Chili flakes * Salt to taste Toss the cooked chicken through the coating. Garlic sauce: Mix: * 120g 0% Greek yogurt * 30g light mayo * 1 tsp lemon juice * 1 tsp garlic powder or minced garlic * ½ tsp salt * 1 tsp honey, optional To assemble * 4 Lebanese wraps, around 60g each * Sliced pickles Carefully separate the wraps into two layers. Add the garlic sauce, chicken, and pickles, then wrap tightly and toast until crisp. Calories & Macros Per shawarma: 565 calories | 53g protein | 36g carbs | 22g fat Best eaten fresh, but they’re also great for meal prep. Let them cool completely before wrapping and refrigerating for up to 5 days. To reheat, microwave for a couple of minutes to warm the middle, then finish in the air fryer or a pan so the outside gets crispy again.