1. Instead of butter, try olive oil When cooking, an alternative to butter – dairy animal fat is vegetable olive oil. In addition, you can use coconut oil to create a special flavor for the dish. When baking, instead of butter to increase the fat, try spreading ripe avocado or young tofu, also delicious and very rich! 2. Instead of drinking cow’s milk, use nut milk With the increasing demand for dairy-free products, there are now very popular soy, almond and coconut-based milks and yoghurts on the market. Regularly drinking milk from nuts has the ability to improve your waistline. Specifically, almond milk is low in calories, cholesterol-free, and high in protein. Nuts are also very good for female physiology. In particular, milk from nuts and beans also contains many probiotics, a type of beneficial bacteria for the intestinal tract. 3. Replace cream soup with nut milk Soups with added cream ingredients often provide a sweet taste, but are not a wise choice for those on a diet. So, for a more flavorful soup, try adding nut milks, they still make the fat and thick without making you regret after eating. 4. Instead of making pasta with cheese sauce, use mushroom sauce instead Cheese is a staple in your fridge and can be made quickly to make a familiar pasta dish. However, if your diet is strictly free of dairy and animal-based proteins such as meat or seafood, a sauce made with shiitake or straw mushrooms will go well with pasta. 5. Instead of cheese pizza, eat vegetarian pizza pizza Cheese pizza is high in sodium, fat, and salt. Why don’t you say goodbye to Cheddar or Mozzarella cheese pizzas to enjoy pizzas from mushrooms, artichokes, garlic and hot peppers. They are delicious too! 6. Instead of cheese, add tofu to the salad Traditional salads are often topped with salty cheese and you can completely replace it with young tofu or a few slices of mashed avocado. That will keep your heart from having to work so hard to regulate sodium intake and pump blood around your body. 7. Instead of smoothies with milk, use coconut water nước Fruit smoothies are often sweetened and sweetened by condensed milk, but you should know that nut milks like almond or coconut water can make smoothies that are equally appealing, but also high in content. Low calorie, giving you a healthy and nutritious smoothie. Posts: Beautiful Lifestyle

Spaghettieis is actually a famous German ice cream shaped like Italian pasta. The customer may be fooled into saying that they are eating a delicious spaghetti meal but in reality, it is a sweet dessert ice cream. This cool dessert was created by Dario Fontanella in the late 1960s in Mannheim. Spaghettieis is made from vanilla ice cream compressed through a spatzle press or a potato mill to resemble pasta. Then, coat the cream with strawberry syrup (tomato syrup). Finally sprinkled with white chocolate chips instead of cheese on the surface to create attractive colors. When it first appeared, this strange cream made many children surprised. It took about 5-6 years, the new pasta ice cream became popular throughout Germany. Every year, more than 30 million Spaghettieis ice creams are sold in this country. Thanks to the creation of the unique pasta ice cream, Mr. Dario Fontanella was awarded the “Bloomaulorden” medal by the city of Mannheim in 2014. The special cream will be topped with a little strawberry sauce. Keeping the hot summer day, enjoying a serving of Spaghettieis ice cream is nothing better. Photo: IT. Invite readers to watch the video “Trang Tien Ice Cream In Memory of Hanoians”. Source: News VTV24.

Hello, the first time I heard about BTS and eating with chopsticks, right? However, with BTS alone, just give them a pair of chopsticks, they can pick up the world to eat. People cannot help laughing at the pictures below because they are so funny and cute, but it makes sense to think about it! Pasta To eat pasta, people will often use a fork to twist the noodles into a neat, mouth-sized block. But for Jin, why do you need a fork when you have chopsticks. Eating black soy sauce and ramen with delicious chopsticks, there is no reason that chopsticks cannot be used for pasta at all. Eating pasta with chopsticks is still delicious, everyone! Hotdog Hotdog is a dish consisting of a cake on the outside, filled with sausage inside, with chili sauce, ketchup, and mustard. Hand held hotdog to eat like Vietnamese bread. But Jin and Jimin like to use hotdog chopsticks so just use them! Jin “Follow me!” – Jimin “Ok!” Pizza The dish is loved by the whole world and is very popular – pizza is also often eaten by hand. For on-site pizza restaurants, diners can use knives and forks to enjoy, but quite a few people do. But if V eats pizza, he will eat with chopsticks, he will also suffer if he does not accept it! It’s okay to eat pizza with chopsticks. If V likes it, V will eat it! Cake Cream cake but also eat with chopsticks? Why not! With BTS, eating cream cake with chopsticks not only happens once, but many times. And there is not only one member, but many members, as if the group shared the “secret” of eating a cake so that they do not get their hands dirty. Eating cream cake with chopsticks will not get your hands dirty, everyone! Jimin rolled up a chopstick! JungKook also picked up a chopstick … cream cake. The BTS group gathered their heads, raised their chopsticks, prepared to eat the cake!

I went to Le Petit Resto ‘, mid-summer midday in early April. Ms. Nguyen Thi Thanh Xuan’s European restaurant (57 years old) is nestled in Le Van Duyet alley, Binh Thanh district. Diners to the restaurant can go from the direction of Bong Bridge or along the bank of Truong Sa embankment. The space of the restaurant is quite narrow and not too special. However, what impresses me the most is that European dishes are quite affordable, even 50% lower than the Western stores I have tried. “The shop sells mainly for profit, the customer is happy and delicious,” Ms. Xuan smiled when I asked about the “chestnut” price here. Serving Western dishes from 30,000 VND The shop does not have a parking space. I have to keep the car about 10 meters away. Opening the order menu, I understood why European dishes here are so popular with young people. The Western menu is quite rich, from salad dishes, chicken with sauce, chips … to full stomach like pizza, pasta, steak … The price ranges from 29,000 to 179,000 VND / piece, which is a plus point. for the restaurant to hide in the alley. For a rather sultry day, I ordered a plate of tuna salad and homemade aloe vera juice. Try the first salad, the cool feeling of vegetables, tomatoes, corn hits the tip of the tongue, followed by the rich, sour taste of tuna with vinegar sauce. “The vinegar oil at the shop makes special than many other places,” the owner confidently introduced me. According to the owner, diners come here often like pasta dishes with cream sauce, baked pasta … because the taste is easy to eat and the price is “chestnut”, only about 45,000 VND. Middle-aged people prefer more premium foods like beefsteak, pizza, and grilled salmon. In addition to salty food, the shop also sells desserts including mango pudding and cream brulle, priced at 30,000 VND. Seafood spaghetti is the restaurant’s favorite dish. Photo: Hai Nhi. Many customers of the restaurant also share their feelings with me. A gourmet named Huy (Phu Nhuan district) was surprised when he received the bill. His family’s 6-course meal costs approximately 500,000 VND. The owner shared that the children’s hobby of Western food was the inspiration to open the restaurant. “I hope everyone can try Western clothes at affordable prices, especially young people who don’t have too much money,” said Ms. Xuan. According to my observations, the restaurant not only attracts young people, some middle-aged customers or families also come here to enjoy European food. The space is quite narrow, about 10 m2, including 7-8 dining tables. I arrived at more than 11am, when the shop just opened, but the number of customers was quite crowded, only 2-3 tables were empty. The space of the restaurant is quite narrow, but there are still large groups and families coming to eat. Photo: Hai Nhi. Ms. Xuan’s restaurant was opened more than 5 months ago. Initially, the shop was just a narrow place with few tables and chairs, with low rental costs to do business. Later, the shop moved to a new location a few units away from the old place, to have more space. The owner said the cost of premises per month is about 20 million VND. The staff quickly decorates to deliver the food to the guests. Photo: Hai Nhi. The vitality inside the narrow kitchen Storing culinary quintessence, kitchen is considered the soul of every restaurant and restaurant. Entering Le Petit Resto’s kitchen, the aroma of sauces and roasted meat immediately aroused my sense of smell. The special feature of the restaurant is that the staff is quite few, most of the employees are family members. In addition to Ms. Xuan, she also has 2 younger sisters who are in charge of the kitchen, and 1 person is washing dishes. Recently, because customers are crowded, she has hired a kitchen assistant and 2-3 service staff. Her two daughters take turns serving, concocting, billing and closing the books at the end of each month after school and work. The cooking space is quite small, including 4 kitchen people and 2 waitresses in and out to receive food and bring it to guests. Ms. Xuan is considered the “captain” here, directing the kitchen assistants to prepare ingredients and decorate dishes. Each person in the kitchen undertakes a different task, but almost everyone is in a tight limb, urging each other to work to make food quickly. When I went in, apart from Ms. Hoa main cooking and 1 chicken fry, the other two kitchen assistants were preparing vegetables and setting the dishes on a plate to decorate. Bustling atmosphere inside the small kitchen. Photo: Hai Nhi. “There are times when customers are crowded, not in time, everyone in the kitchen has to do many tasks at the same time such as cooking, washing dishes …”, Ms. Hoa said while preparing beefsteak. When talking to me outside, she appeared to be a gentle, gentle woman. By the time she entered the kitchen, she became energetic, resourceful, focusing on cooking and guiding the work for the staff. That was when I learned that the owner had more than 20 years of culinary experience, and used to be the chef of a famous hotel in Ho Chi Minh City. However, Ms. Xuan is not a “race child” in the culinary industry. “I came from an accountant background, I did not have a job, and was introduced to a tour company to try out. At first, I just thought of cooking for fun. Who expected the chef and the cook. Deputy sure sees that I am gifted, so he always has a career. Since then, the profession of kitchen has followed me until now, “she said. Perhaps more than 20 years of cooking experience has made Ms. Xuan’s kitchen operation quite flexible and professional. On the hot fire, she quickly turned the steak, adding a little butter to increase the creaminess. “Beefsteak is very difficult to cook. Depending on whether you want to eat medium or rare, you have a different cooking time,” Ms. Xuan said. Ms. Xuan is preparing the beefsteak for the guests. Photo: Hai Nhi. Thanks to old relationships, the shop has a familiar source to import seafood, beef, and salmon ingredients … and sell them all during the day, absolutely not to leave them overnight. This ingredient is processed from 8:00 am to 11:00 am, not ready to be refrigerated. Therefore, the sauce is hot and fragrant, keeping the original flavor when delivered to diners. Normally, Ms. Xuan will get up early from around 4:00 am to 5:00 am to do housework, then go to the market to buy snacks, then go to the shop to prepare sauces and preliminary processing of ingredients. An employee of the restaurant is frying chicken. Photo: Hai Nhi. The average cooking time for each dish is about 15-20 minutes. “Sometimes customers keep remorseful, so we have to try to manipulate quickly. The shop doesn’t pre-process before,” said Ms. Xuan. Therefore, guests may have to wait a bit longer than other restaurants. After beefsteak finished, she began to cook crab noodles again. The bustling atmosphere is evident in the small kitchen. People not only pay attention to their part but also remind each other to create the perfect dish. The conversation between me and Ms. Xuan was continuously interrupted by the staff’s urging. Ms. Xuan spoke while quickly stirring the spices over the fiery red pans. “Sometimes the customers are too crowded, do not make up the dishes in time, Xuan skips the decor step,” the owner of the shop turned to tell me. Kitchen space is hot, narrow, but no one employee complains. Photo: Hai Nhi. A special feature of the restaurant is that it does not use monosodium glutamate. The pure European dishes are seasoned with rich flavors, slightly modified to suit Vietnamese tastes. According to Ms. Xuan, if cooked as the restaurant, the taste is quite faint, Vietnamese customers are not used to eating. “Working as a European kitchen is very hard. My two daughters do not follow their mother’s career”, Ms. Xuan said. She said that her oldest daughter is a doctor, the other is studying pharmacist in the third year. All the accounting jobs of the restaurant are also done by the two daughters, so there is no need to hire more people. The shop is open from 11am to 2pm, then has a lunch break. In the afternoon, from 17:00, the shop started to sell again until the stock was out. “There are days when guests come from 16:30. I also let them in but have to wait until the right time to have food”, Ms. Xuan shared. Tran Vu: “Small and beautiful restaurant. Delicious food, cheap price is the advantage of the restaurant”. Thuy Trang: “The restaurant has a small and cozy space. Two people should order a combo to eat many dishes. Beefsteak, tuna salad, baked seafood pasta with cream sauce, pizza, pasta are the must-try dishes”. Minh Hien: “The shop is in an easy-to-find location, wide alley. The space is a bit small, not suitable for large groups of people. Nice presentation is a plus point”. Mai Thy: “Fast food, no need to wait”. Pm Food Travel: “Although European food has had a variation, I find the taste is still a bit pale”. Let’s eat pizza for 400,000 VND in Ho Chi Minh City Zing compared two high-priced cheese pizzas. With a difference of over VND 30,000, 4P’s Burrata Parma Ham pizza impresses more than Logic Baked Prosciutto and Burrata Salad.