How Chicken Nuggets Are Made Without A Deep Fryer

As much as our 18-year-old selves would hate on us for this, we can’t always be eating deep-fried foods. In this artery-clogging lifestyle, sometimes baby steps are necessary to move towards the occasional healthy dish. Take these Baked Chicken Nuggets, for example.

Clean Eats came up with a savory Baked Chicken Nuggets recipe that you can enjoy without any deep-frying necessary.

All you need is some cubed chicken breast pieces, olive oil, bread crumbs, panko, paprika, garlic powder, salt and pepper. Coat your chicken in the oil and then begin breading them in the dry ingredients. Place them evenly on an oven rack and let them cook for 20 minutes at 425 degrees.

Serve with whatever dipping sauce your heart desires. We’ve always been fond of Thousand Island.


How To Make Cheesy Herb Baked Chicken

It’s safe to say a fair amount of us are getting exhausted of deep-fried culture. Not that we’re sick of it, just that we should probably eat something that’s not submerged in boiling oil every once in a while. Foodbeast Family member Clean Eats created a Cheesy Herb Baked Chicken that you don’t have to deep-fry and it looks amazing.

All you need are some herbs, garlic, yogurt, cheese, tomatoes and chicken breast. The full list of ingredients can be found in the video.

Start by throwing your fresh herbs in a blender along with your garlic and olive oil. Then, combine your herb paste with some yogurt to get a creamy texture. Lay your chicken breast into a baking tray. Spread your herbs generously over the raw chicken and top them with your tomato and cheese.

Bake your chicken for 30 minutes at 375 degrees.

Once it’s done, all you have to do is prepare to cut into your cheesy herb chicken. No deep-frying required.


Gwyneth Paltrow Drinks This Ridiculous $220 Smoothie Every Day


While the everyday person is lamenting the steep price of a bottle of pressed juice, celebrities like Gwyneth Paltrow are guzzling down $200 smoothies sprinkled with moon dust.

This isn’t a regular breakfast juice consumed by common folks, but rather a sophisticated concoction with some expensive ingredients. Actress Gwyneth Paltrow revealed to Refinery29that the smoothies she drinks every morning include vanilla mushroom protein powder, maca, ashwagandha and Moon Juice “moon dust.”



1 cup almond milk

1 tbsp almond butter

1 tsp coconut oil

2 tbsp vanilla mushroom protein powder

1 tsp maca (“bio-available endocrine system support”)

1 tsp ashwagandha (potent root, “adaptogenic nervous system tonic”)

1 tsp he shou wu (herb tonic, “adaptogenic hormone tonic”)

1 tsp cordyceps (“adaptogenic energy mushroom”)

1 tsp Moon Juice moon dust of choice

1 pinch Himalayan sea salt

1 pinch vanilla powder (optional)

The actress provided tips on a few variations of the recipe. She said:

“You have to buzz it on high, so it [the coconut oil] really kind of melts into it; otherwise, you get little bits of cold coconut oil. […] And by the way, this is an extremely basic version — you can put in bananas or berries. Sometimes I put in half of a sweet potato and make a little pumpkin pie smoothie. And that’s really it.”

More NextShark Stories: Japan Will Pay You $1,600 a Month to Be a Full-Time Ninja

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Moon Juice is a company that sells a wide selection of “moon dusts” including for “spirit,” “beauty,” “action,” “brain,” “goodnight,” and “sex.” The glass jars contain 15.5 servings of what the company advertises as “the most potent organic and wild-crafted herbs, adaptogenic plants, and bioactive minerals available.” Moon Juice recommends adding one teaspoon of their moon dust to any eight-ounce hot or cold liquids. Each jar has a price tag of $55 to $65.

Paltrow, who is purportedly taking time off screen to work on her lifestyle brand called Goop, published her smoothie recipe to her company’s site. She drinks it “every morning, whether or not she’s detoxing.” The Daily Mail approximates the price of the Oscar winner’s smoothie to be around $223.

Written by Laura Dang, NextShark

Fast Food

Subway’s New Antibiotic-Free Rotisserie Chicken Is The First Of Many Upcoming Changes


National sandwich chain Subway has announced the addition of a new chicken item on the menu. Subway will now be serving a rotisserie-style chicken for its sandwiches and it will be a permanent protein option.

The chicken is hand-pulled in each restaurant and has no artificial additions to it.

On Monday Feb. 29 (also known as LEAP Day), Subway will begin to transition all of its more than 27,000 US restaurants towards serving chicken raised without antibiotics. The company announced a it will also serve antibiotic-free chicken strips nationally on April 1.

A few of Subway’s upcoming goals are the removal of all artificial colors, flavors and perservations from North American menus by 2017; introducing turkey raised without antibiotics to menus sometime in 2016; serving cage-free eggs at North American locations within the next 10 years.

Features Health

The Unfortunate Plight Of Life-Saving Hibiscus Tea In The US

So, when is it hibiscus tea’s turn? That beautifully tart, bright crimson tea has been popular for hundreds of years all over the rest of the world, where it goes by many names. In the US it hasn’t become trendy like chai or matcha or even boba tea (which is inexplicably everywhere for something that’s like drinking standard black milk tea that a giant frog has laid eggs in). Hibiscus tea is a long-standing cultural staple in social settings around the world, but not here for some reason.


Credit: cyclonebill , via Wikimedia Commons

One fan said it best in his extensive essay about the drink:

As a ravishing bright red drink, as a folk remedy, as a pharmaceutical aid and commercial coloring agent, [hibiscus] is surely one of the Earth’s “wonder plants,” a gift of God that seems almost a remnant of the Garden of Eden. What more can you ask of a single plant?

What more can you ask? Well, I suppose any of the following reasons could explain why it’s not more popular in the US:

It’s Called “Hibiscus”

The Celestial Seasonings version, named back in the ’70s, is called Red Zinger. Elsewhere in the US it’s relegated to novelty drinks whose names contain words like “cooler” and “splash” — and that’s when you can find it at all. “Red Zinger” is actually probably slightly better than “hibiscus tea” for a mass market, but neither holds a candle to the South American agua de flor de Jamaica, the Egyptian karkady, the Australian rosella, or the Jamaican sorrel. In Senegal it’s called bissap, which is a bit less poetic in American English phonology, but still has a certain dignity about it that “hibiscus” just isn’t capable of. It’s all the same stuff, but what it’s called matters.


Credit: Celestial Seasonings

Our name for it is easily the worst, and our country is where it’s least popular. Coincidence? “Hibiscus” sounds variously like a really phlegmy disease, an event that was in the original Olympics but was banned over human rights concerns, part of an insect, the sound I make when I sneeze, an off-brand car your dad insisted on driving you to school in, or a race of evil beings from Lord of the Rings.

It’s Too Healthy

A lot of what you hear about hibiscus tea in the States is centered on its various health benefits, which sounds like it would make the drink more attractive, but only theoretically. Hibiscus tea has the ability to potentially reduce high blood pressure, sure, but it’s not a fad diet or get-thin-quick miracle, which means it might as well be Centrum capsules. Its true health effects are still being studied, but in addition to the blood pressure benefits, proponents claim it aids in lowering cholesterol, which hasn’t been proven scientifically, but hey, it definitely doesn’t raise cholesterol, so there’s that. It’s also definitely got antioxidants, which we all know are great for us, at least at the moment.


Credit: T.K. Naliaka, via Wikimedia Commons

In the US, once something has been labeled healthy, it’s tough to gain the kind of popularity you need to become a real cultural presence. We prefer to love something and then later find out it’s healthy (e.g., coffee, wine, red meat, chocolate, and all the other things that swing in and out of the “good for you” category every other year).

It’s Caffeine-Free

You will find a drink with hibiscus tea in it at Starbucks, but its lack of caffeine means it will never be a substitute for your morning latte, and if you want one you’re going to have to actually say the words “Very Berry Hibiscus Refresher” to another human, so that’s strike two. Around the globe, hibiscus tea over ice with sugar added is a summer drink, a real thirst-quencher and pick-me-up, but without the caffeine. In Thai cities you can buy it on every corner, and cities all over the world, from North Africa to Latin America, have a similar story. In Europe the tea is also ubiquitous, and it’s often served hot. Other places, the temperature depends on the time of year.


Credit: Hitomifox, via Wikimedia Commons

Does this sound familiar? It’s a drink of the people, an everyday beverage for any season that’s affordable and delicious, much like what coffee has become in the US (though whether that’s affordable depends on how you take your coffee, but the basic ingredient itself is very inexpensive). One of the main differences is that deliciously addictive caffeine, which other countries also have and drink plenty of. We’re just so hooked on the buzz that no drink without caffeine is going to challenge coffee’s dominance in the US. But in other countries, not only is hibiscus tea on every corner, it’s also often a larger social touchstone: In Egypt it’s used to toast at weddings, and it’s the national drink of Senegal. For many other cultures, presumably, meeting for a hibiscus tea is their “Let’s grab coffee.”

It’s Not a Popular Mixer

So no caffeine … if it doesn’t get you drunk or go well on cereal, maybe it’s not such a surprise that this drink hasn’t caught on. Yet recipes abound for hibiscus tea cocktails online. Its tart fruity flavor, compared often to cranberry, sounds like the perfect mixer for vodka, tequila, or maybe gin. Other countries have found boozy uses: In Jamaica it’s steeped with ginger, clove, and cinnamon and served with rum, which sounds awesome. There, it’s a traditional Christmas drink. In some parts of the Indo-Pacific hibiscus is made into wine.


So then, one simple solution could change how popular hibiscus tea is in the US: a Hibiscus Red Bull vodka cocktail. Now we’ve got a popular caffeinated beverage that gets you drunk, and suddenly hibiscus tea is on the map. That, or …

Oprah Hasn’t Done an Entire Episode About It

This is self-explanatory.



Pining for Moby

If you’re native to Los Angeles, you’re lucky. You grew up in one of the most culturally diverse cities in America and you were raised with a palate that’s had the opportunity to savor everything from sticky Korean chicken wings, superior seafood and indisputably the best tacos north of the border.

If you’re new to Los Angeles, you’re also fortunate. Our city’s food scene has swelled in the past five years, giving rise to more chef-driven restaurants than ever. Food trucks have taken a back seat to beautiful brick and mortars, where atmosphere is just as important as what is on the plate.

This expert knows what Los Angeles is all about—unique cuisine, changing tastes, fresh ingredients and a creative look on what it means to bring people together over a good meal.

Expert: Moby, Founder of Little Pine Restaurant, Musician

Green Rockstar: A vegan for almost three decades, Moby has worked with organizations like Greenpeace to promote education on climate change.

Moby’s highly anticipated organic vegan bistro opened last November to a community that had been clamoring for the new restaurant ever since news had broke in early spring. Located on Rowena Avenue in the trendy neighborhood of Silver Lake, Little Pine has fast become one of the city’s most talked about restaurants. We sat down with Moby, celebrated songwriter, musician, DJ, activist and owner of Little Pine to get all of the details on his new creative venture.

Q: What inspired you to create Little Pine?

Moby: I’ve been a vegan now for 28 years. In that time, veganism has completely transformed. Twenty-eight years ago being a vegan was just … sad. There were only a handful of vegan restaurants in the world. Now, Bill Clinton is a vegan, Miley Cyrus is a vegan and it’s become so much more mainstream. I am also an investor at another vegan restaurant here in LA, Crossroads, and it’s great to see all of these celebrity vegans come out of the woodwork —Johnny Depp and Paul McCartney eat there all of the time. As veganism has become more popular, so has the quality of the food. Twenty years ago, vegan food was your typical beans and rice—now vegan food has become so interesting and sophisticated. The goal here is to have a fairly cohesive Mediterranean approach to vegan food; in a broad sense, drawing in from France, Italy, Spain and the Middle East.

Q: Tell us about your work with Greenpeace and focusing on the issue of climate change.

M: As time has passed, I’ve learned that being vegan has many benefits, but the environmental impact of raising animals for food is astounding. Twenty-five percent or more of climate change is a result of animal agriculture—more than every car, bus, boat, and plane on the planet combined. Since there is so much interest in climate change, now my goal is to draw people’s attention to the role of animal agriculture in climate change.

Q: Are you going to use Little Pine to conjure activism in the community?

M: Yes, but in a subtle way. What I’ve found is, as far as promoting veganism, it’s easier to do when you have beautiful food in a beautiful space filled with attractive people. I don’t want to yell at people or be didactic about it; I just want to have a lovely restaurant that happens to be vegan.

Q: The design happening inside is not what you would expect from the Art Deco exterior. The interior has a modern, midcentury look. Tell us about the design process while you were building the restaurant.

M: I’ve always said there are two LA’s: the LA of palm trees and the LA of pine trees. I’ve always identified with the LA of pine trees, like Mt. Baldy and the Angeles National Forest. I wanted Little Pine to have a Scandinavian and midcentury feel, without being too kitschy–just modern and clean, with lots of natural wood. Simple and unpretentious.

Q: How did you and Chef Kristyne Starling come together?

M: [After the departure of our first chef] I spent months trying to find a vegan chef, with no luck. I hired Kristyne to help me find a chef, and we liked working together so much that we decided she would be the chef. She, along with our other chefs and line cooks, may not come from a vegan background, but they’re all bringing their traditional cooking skills to a vegan restaurant. Kristyne also has great relationships with several farmers, which enables us to source as locally as possible.

Q: Are the beers and wine served organic as well?

M: Yes. The criterion is that everything in the restaurant is organic. The only exception to that is that there are certain farmers who can’t afford the certification process, but they are just as, if not more, organic than bigger farmers who can pay to get certified.

Q: First timer’s must-try plate for dinner?

M: The thing I am most excited about is really simple. When I was growing up one of my favorite things was stuffed shells. So our chefs have created stuffed shells with house made vegan ricotta. The dish is served with three giant shells. One is stuffed with a Kalamata olive ricotta and topped with a pesto sauce, another with a lemon and white wine ricotta with a leek sauce, and a ricotta with basil and a classic marinara sauce. There’s also a panzanella salad that’s amazing.

Q: Take us through a typical day at Little Pine.

M: Well, we’re open every day from 7:30 a.m. until midnight, seven days a week. It’s ambitious, but I lived in France a long time ago, and I love how French bistros work; you go for breakfast, then maybe go back for an afternoon tea, and then can even go back for a romantic dinner. I want Little Pine to function like that for our community. Every day we have an afternoon tea service with a sort of modern take on a traditional tea service. We have about 60 different types of tea. I love restaurants in the middle of the afternoon when they’re calm and kind of empty.

Q: What can we expect to find in the retail shop?

M: Basically the city of LA said that because we only have six parking spaces, we had to have a retail space. At first I was turned off by it, but then I got really excited to curate it. It’s pretty much all picked out by me. When possible it has a local quality to it, a lot of the art books are from friends of mine or people in the community.

Q: Does social media affect how you develop your brand?

M: I’m very active on social. I don’t think you can really have a commercial enterprise in the 21st century and not implement it, especially when there is a strong visual component. There’s the design, the architecture, the retail space, the food and it’s all very photogenic, so by definition social media has to be part of it.

Q: Are you working on any other projects in addition to Little Pine?

M: I am putting out a memoir this year. The memoir takes place over 10 years, from 1989-1999. In 1989, I was living in an abandoned factory, making around $4,000 a year. I didn’t have running water or a bathroom. I was a straightedge, vegan, Christian-Bible-study-teaching DJ. Then I moved to New York, got a record deal, started drinking again, and went to the other extreme of degeneracy and debauchery. The book ends at this very low moment when I’ve lost my record deal and my mom had passed away. All these terrible things were happening, and then the album Play comes out. The book is called Porcelain [a song from the album Play] and will be out this May.

Written by Christine Williamson, Locale


Airplane Food: Economy Vs. First Class Meals on 19 Airlines


Only those of us who frequently fly international have the pleasure of dining of airline food, but what even fewer people know is the often huge difference between the food they serve in economy and the meals they serve in first class.

Here’s how the food looks on 19 airlines around the world (depending on where you sit in the plane):

1. United Airlines

via flickr


2. American Airlines

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3. Delta Air Lines

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4. Emirates

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5. British Airways

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6. Air France

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7. Air Canada

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8. Lufthansa

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9. Royal Dutch Airlines (KLM)

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10. All Nippon Airways (ANA)

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11. Japan Airlines

via rikiching


12. Korean Air

via imgur


13. Singapore Airlines

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14. Thai Airways

via tuangthana


15. Cathay Pacific

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16. Air China

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17. Turkish Airlines

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18. Aegean Airlines

via inflightfeed


19. Kenya Airlines

via muhia_moh
Source: BoredPanda

Written by Editorial Staff, NextShark

Fast Food

This Is Wendy’s New Vegetarian Burger


Wendy’s is going vegetarian. The fast food chain is currently testing a new Black Bean Burger for non-meat eaters to enjoy.

The burger is made with a roasted red pepper corn & black bean patty, tomatoes, spring vegetables, pepper jack cheese and a parmesan ranch sauce. It’s served on a multigrain bun made with nine different grains and seeds.

Because of the burger is meatless, the patties are cooked in an oven to keep it from touching the meat juices commonly found on the grill. Sounds like Wendy’s is covering all its bases.

Currently, the new burger is being tested in Salt Lake City, Columbus and Columbia. If successful, expect to see it get a national release sometime in the near future.