If you’re going to stuff your face full of Little Debbie snacks while on quarantine (raises hand), can you try to work a healthy meal in every three snacks?

According to our friends at Quartz, “Shakshuka is easy-to-make, healthy dish that can fit any meal of the day, though it's popular at breakfast. In this version, we suggest not adding eggs to the red sauce right away, as that red sauce can be saved and used for other dishes.”
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Ready to get Shakshuka-d?
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​Ingredients:
1 yellow onion (chopped)
2 tbsp olive oil
1 red bell pepper (chopped)
¼ tsp salt
1 28 oz. can plum tomatoes
3 garlic cloves (chopped)
¼ tsp red pepper flakes
½ tsp smoked paprika
1 tsp ground cumin
Eggs
 
Directions:
Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Also pre-heat oven to 375-degrees Fahrenheit. Add onion, bell pepper, and salt. Stir often, until onions are tender, about 5 minutes. Add garlic, spices, and red pepper flakes. Stir until nice and fragrant, about 2 minutes. Pour in plum tomatoes and let the mixture simmer for 5 minutes, breaking apart plum tomatoes with a spoon. Add salt and pepper to taste. Crack 5-6 eggs onto the top of the red sauce. Transfer skillet to the oven and bake for 8 to 12 minutes, checking often. It's done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. Serve hot!

​There’s barbecue sauce. And then there’s barbecue sauce. Are we right? Many are experts and have very picky tastebuds. We feel ya.

See if Bachan’s Japanse Barbecue moves you. If the Japanese can make us gaga for Yum Yum sauce, then…

​This sauce is cold-filled and small batch crafted in California from an heirloom family recipe. All 10 ingredients are non-GMO and mostly organic.

So this is a health food, right?
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Here’s a Bachan recipe to try:
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Ingredients:
1 lb Ground Chicken
¼ cup + 2 tbsp Bachan's Japanese Barbecue Sauce
½ cup Panko Bread Crumb
1 tbsp Fresh Grated Ginger
1 Egg
2 tsp. Chinese Five Spice
1 tsp Salt
¼ cup + 2 tbsp Cilantro
2 Green Onions 2 tbsp Sesame Oi Sesame Seeds (garnish)

Directions:
1. In a mixing bowl, combine ground chicken, 2 tbsp Bachan's Japanese Barbecue Sauce, panko bread crumbs, grated ginger, egg, Chinese five spice, salt and ¼ cup cilantro.

2. Combine until well mixed. Take mixture and form into meatballs.

3. In a skillet, add sesame oil and fry meatballs until golden brown and cooked through.

4. Add ¼ cup of Bachan's Japanese Barbecue Sauce to skillet and toss over meatballs.
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5. Garnish with additional cilantro and sesame seeds.

The first Asian-American snack brand, Dang, has new packaging, a new logo, and new eats.
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Dang!

​Tropical Mango Coconut Chips: Using mature Thai coconuts, this new addition brings the tropical mango flavor without any added sugar. MSRP: $4.99

Toasted Sesame Thai Rice Chips: A savory on-the-go-snack inspired by Northern Thai street food and made with crunchy Thai rice grains. MSRP: $3.99

Peanut Butter Dang Bar: Made with healthy plant-based fats from coconut, cocoa butter, peanuts, and almond butter, this new flavor joins Dang’s award-winning keto-certified line of snack bars. MSRP: $2.49
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Founded in 2012, Dang Foods is owned and operated by two Thai brothers who grew up living between New York City and Bangkok. In New York City, they were used to being teased and feeling like they didn’t fit in at school because of the food they ate. Now, through Dang, they are able to generate long-overdue awareness at scale for the Asian-American snack culture that is predominantly healthy, plant-based, and full of bold flavors and whole food ingredients. So, there.

Find all these Dang products at Kroger, Target, Whole Foods and any place else that dares to Dang.

We could go on with this Dang puns all Dang day…

P.S. So grateful that the name of this company isn't Dong, because... 

Perfect for the beer connoisseur in your life: Brewferm. The name ain't sexy, but in a blink of a buzzed eye you or your buds will be making craft Belgium suds. Each kit comes with everything you need to clean, ferment, and cap your pints, as well as all the necessary ingredients-- all carefully ore-measured and ready to brew. Simply add sugar and water, and then follow the instructions. In a couple of weeks, you'll be sampling:

Tripel Terror -- A strong and malty beer that’s slightly spiced
Flemish Fiend -- An aromatic beer with lingering licorice notes
Belgian 1774 -- A brown ale with light sourness and a sweet aftertaste   
Dubbel Damme -- A Belgian Dubbel that’s dark, chocolatey, and rich
Divine Deliverance -- A Belgian IPA  with that signature herbal, bitter aftertaste
Pious Pilsner -- A refreshing Pilsner with a slight bitterness and hop aroma
Beastly Belge -- A true Belgian ale with malt undertones and a soft finish
Bighorn Blonde -- A full-bodied yet balanced beer with high alcohol content
Sinister Stout -- A dark smooth beer with hints of chocolate and coffee
Sacred Saison -- A richly golden beer with flavors of herbs, spices, and fruit
Wicked Wheat -- A cloudy, complex, tart yet fresh brew

That's great. But let's kick this up to the next level. Your own beer cheese sauce!!!
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Ingredients:
3 Tbsp butter
3 Tbsp all purpose flour
1/2 cup lager beer
1 cup whole milk (half and half or heavy cream may be substituted)
1 tsp grainy dijon mustard (or regular dijon)
1/2 - 1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
pinch of dried parsley (optional)
3 cups shredded cheddar cheese (or your favorite cheese) (about 12 oz) 

Instructions:
In a saucepan, melt butter over medium heat. Add flour and whisk until combined.  Cook 30 seconds, while whisking occasionally. Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture. Slowly add in milk, whisking as you pour. Cook over medium heat, whisking often, for several minutes, until mixture has thickened. Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne. Add cheese, a handful at a time, and stir until completely melted.  Serve warm.

*recipe courtesy of www.thechunkychef.com