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As reported earlier, this week’s episode of The Biggest Loser featured Bob Harper taking some contestants back to his home and serving them vegan food.

As always, Bob gives some tips for creating a healthier kitchen, including staying away from processed foods.

Harper insists he doesn’t keep a lot of food in the house, because food that will store longer means more processed ingredients. It’s a safe bet he’s not harboring a McDonald’s burger that will not decompose after six months.

“I think the food you should have in your house should have a shelf life of two weeks,” Harper said.

The contestants enjoyed a completely vegan meal of roasted wild mushroom with shaved fennel salad, an heirloom tomato and basil leaf salad, chopped broccoli with pine nuts, roasted sweet corn and roasted cauliflower.

Watch the clip below to hear the contestants’ reaction to their first vegan meal.

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Tony Gonzalez recently donated $5,000 worth of his company, All-Pro-Science’s products to Buena Park High School’s varsity football team in Irvine, California. Students at Buena Park face incredible odds of poverty, drugs and other socially difficult issues, but thanks to a new coach, Anthony White, the kids are experiencing a good winning season.

Gonzalez donated his protein shake, hats, shirts and signed copies of his vegan-friendly book- The All-Pro Diet.

Speaking of All-Pro-Science, TODAY is the LAST DAY to enter to win the VEGAN VERSION of Tony’s protein powder.

Do it now, for a chance to experience a completely plant based supplement with 23 grams of pea, hemp and brown rice protein. No soy, wheat, gluten, milk or anything with a mother. Guaranteed.

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Mark Bittman Winces At Minces, Gets Pleasure From Plants

Written by Vegetarian Star on Tuesday, October 12th, 2010 in Authors, Flexitarian, Food & Drink.

Mark Bittman

Mark Bittman‘s advice on eating vegan until 6 PM isn’t the only thing a foodie should take with them in the kitchen. In an interview with LifeHacker, Bittman says when it comes to mincing, we should screw it, but definitely do it when comes to sharpening knives and choosing plants over processed foods.

Lifehacker: What are some things you’ve seen home cooks do that are really unnecessary? What kinds of pain do we put on ourselves that’s unnecessary?

Mark Bittman: (Laughs) Well, for one thing, mincing. Chopped is often better, I find, than minced. I think mincing became in vogue when French cooking became popular, (because) the French thought ingredients like garlic should just disappear.

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Today, October 12th, four students were scheduled to meet with President Barack Obama to share their business plans. The winners of the 2010 OppenheimerFunds/NFTE National Youth Entrepreneurship Challenge are a diverse group, and one 17-year old named Nia Froome took home the grand prize for her vegan bakery, Mamma Nia’s Vegan Bakery, inspired by her mother’s battle with breast cancer.

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“I don’t worry about protein. I don’t worry about all that. I’m from old school. I grew up in south Georgia. They didn’t worry about cholesterol or protein. They went out and worked and lived a long time, so I don’t put a lot of worries in my mind. I just get it done.”

Herschel Walker, former Heisman Trophy winner who’s decided to pursue a career in Mixed Martial Arts at the age of almost 50. A vegetarian, Walker told CNN he trains for 6-7 hours a day, waking up at 5:30 AM to do 750 to 1,500 push-ups and about 2,000 sit-ups.

We really don’t need as much protein as some meat eaters will try to convince us. Experts recommend about 0.8 grams of protein per 2.2 lbs. of body weight for men and women. And too much protein may put you at risk of disorders of the kidney, liver and/or osteoporosis.

Walker is training for his second MMA fight, which is scheduled to take place December 4th. Watch the video below to hear him discuss his new sport.

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Kim Barnouin Demonstrates Tofu Cooking At Nasoya Tofu U Party

Written by Vegetarian Star on Tuesday, October 12th, 2010 in Authors, Business, Food & Drink.

WEST HOLLYWOOD, CA - APRIL 09: Author Kim Barnouin attends the Reebok Toning Experience at Sunset Marquis Hotel & Villas on April 9, 2010 in West Hollywood, California. (Photo by Michael Buckner/Getty Images for Reebok)

Kim Barnouin was present at a Nasoya Tofu U party attended by Fitsugar writer Michele Foley to demonstrate fun ways to make dishes from tofu, such as spicy tofu tacos and tofu brownie bites.

With the release of her latest cookbook, Skinny Bitch: The Ultimate Cookbook, tofu and other veggie protein lovers will get plenty of new meal ideas, but there is an online guide by Nasoya for those looking to major specifically in tofu studies.

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Okra Fies. Credit: The Sweets Life

Okra Fries. Credit: The Sweets Life

Taking a risk with a vegetarian or vegan dish on a mainstream reality TV cooking competition isn’t as frightful as it used to be. Chefs are smarter, judges are open and almost no one faints to hear there’s no four or two legged flesh as the main centerpiece.

On a recent The Next Iron Chef, the competitors were given the task of turning classic diner food into something head turning (but not stomach turning). Chef Maneet Chauhan didn’t just give burgers a twist, she made the veggie burger a classic! Although the judges weren’t thrilled with the patty, Chauhan’s okra and squash blossom french fries were a hit.

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"Skinny Bitch: Ultimate Everyday Cookbook"

"Skinny Bitch: Ultimate Everyday Cookbook"

One half of the Skinny Bitches is back, with a book filled with not only recipes, diet and fitness advice, but thoughts on eating to create and maintain a healthier planet.

In Skinny Bitch: Ultimate Everyday Cookbook, author Kim Barnouin, uses a chapter of her latest work to give a firm lecture on sustainable eating minus the animal rights component.

“This is not where I criticize factory farming for its inhumane and utter disdain for animal welfare,” Barnouin writes. “Skinny Bitch already did that. Actually, I’ve got a whole other bone to pick with the industry: our food system and its immense contributions to greenhouse gas emission and global warming.”

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