-[ Laughs ] ♪♪ -Night life in Mexico City starts super early and ends very late. That’s why we have to eat something before we start drinking. Right now we’re in the south of Mexico City, and we’re gonna have a giant torta, which is a huge sandwich. These are called Muertortas. ♪♪ [ Laughter
Ro: Hey guys, it’s Ro! Welcome to another Nerdy Nummies! Ro: Today I have a very special guest, Mamrie! Mamrie: Hello! Ro: She has an awesome channel, I’ll put links down below so you Ro: can go check it out. And, this is a fun fact, we’re both authors! Ro: Well she’s an author first,
Hi! I’m standing here with Janabai and Matt at the Revolution Cafe and this is the most incredible raw food store that I have ever seen. I didn’t even think there was a raw food store. Right. Not so much around here. We are in Santa Monica and what do you have to show me.
Alright this is John Kohler with GrowingYourGreens.com it’s a beautiful February day here in California. The sun is setting, it’s getting dark pretty soon so I want to make sure I get this video done. But, today’s episode what it’s about is what do I do with all this food? I have a lot of
Eating Well’s Mango-Coconut Green Smoothie is like the taste of the tropics in a glass, and it’s really easy to make and a delicious way to drink your fruits and some vegetables. To start, add about half a cup of plain coconut water to your blender. Next, add one cup of sliced frozen banana. That’s
EatingWell’s Peanut Butter & Jelly Smoothie is a healthy smoothie-in-a-glass that’s reminiscent of those classic PB&J flavors. Here’s how to make it. Start with a half cup of low-fat milk in your blender. Add one cup of frozen banana slices, the amount in about one medium banana. Next add a half cup of frozen strawberries.