INTERNATIONAL FOODS

3 glass cream 1 cl Malibu 2 cl Bacardi 4 kiwi Transfer our ingredients to the blender with a little ice, mix them well, transfer them to a wide glass and add some cream on the mixture. You can serve. ENJOY YOUR MEAL  

4 large eggs 200 milliliters of cream ½ teaspoon of milk 0,33 lbs of veal ham 0,33 lbs of grated cheddar or a mixture of several types of cheese 9-10 medium potatoes 1 level teaspoon of nutmeg (optional) Salt Black pepper Paprika (optional) After washing the potatoes, add enough water and a little salt to cover them and boil them. After cooling, peel the skins and slice them into half an inch thick. Put grease-proof paper into the spring form mold and place it well so that it covers the edges. (Since the material is liquid, some clamped molds may leak, grease-proof paper is to prevent this.) Beat the eggs well in a bowl. Add cream, salt, freshly ground black pepper and grated nutmeg and mix. Place a row of potatoes at the bottom of the mold and pour some creamy mortar. Pour the ham, grated cheddar cheese and some creamy mortar on top. Potatoes again, put the cream mortar on it. Add the ham, grated cheddar and again the sauce. Add a last row of potatoes, grated cheddar and remaining sau

  10 Branches Asparagus 2 eggs 1 Piece Onion 1 Tea Glass of Olive Oil 1 spoon of Tomato Paste Salt The onion is cut into cubes, fried with olive oil, tomato paste is added and cooked together, the asparagus is chopped and boiled, after the water is filtered, it is taken into a pot and cooked with a mixture of tomato paste and onions. Eggs are broken into a bowl and whisked and poured over the asparagus, mixed and served hot. ENJOY YOUR MEAL

For pickled fish; The fish are cleaned by sorting the carp, a row of thick salt and a row of fish are placed in a lidded bowl and the lid is closed. It is used in meals after waiting for about 15 days in a place out of the sun. ENJOY YOUR MEAL

Caviar 1 Piece Onion Scallion Fresh mint Parsley Garlic Bread Crumbs Baking soda Olive oil Salt Onions are sorted and grated, squeezed out of water and taken into a bowl, fresh onion, fresh mint, parsley are chopped, garlic is grated, bread crumbs, salt and carbonate are added to the onion. The extracted caviar is added to the ingredients in the bowl, made into dough, shaped into meatballs, fried in hot oil, and served hot. ENJOY YOUR MEAL

half a lemon 3 cl Chivas regal 2 absolute Slice the lemon from our ingredients and throw it into the glass, add plenty of ice with the drinks, mix it lightly and serve. ENJOY YOUR MEAL

1,1 lbs ground beef or lamb 1 egg 1 finely chopped onion 2 tablespoons coconut flour or stale Keto bread crumbs 2 tablespoons of chopped parsley if you wish, 1 teaspoon salt 1 teaspoon of black pepper 1 teaspoon cumin 1 teaspoon of paprika. For the avocado puree: 3 avocados 0,198 lbs  grated cheddar/mozzarella cheese 1 tablespoon of butter 1 teaspoon salt. For the sauce: 1 tablespoon tomato paste 1 glass of water pinch of salt A pinch of black pepper. In a large bowl, place ground beef or lamb. Add finely chopped onion, finely chopped parsley, stale Keto bread crumbs or coconut flour, eggs and spices and knead well with your hands. Cut the avocados in half, remove the seeds and dice them. In another bowl, mash the chopped avocado, grated cheddar/mozzarella cheese, butter and salt with a fork. Cut the meatballs into tangerine-sized pieces (approximately 0,11 lbs) and give them a bowl shape. Arrange the meatballs on a greased baking tray and place the avocado puree on them. Bake in a pre

2 drops of grenadine 2 strawberries 2 slices of watermelon 4 cl Malibu Put the ingredients of the Sex And The City cocktail in the blender and mix well, transfer it to a glass with plenty of ice and serve. ENJOY YOUR MEAL

4 chicken ovaries and wombs (you can find these parts at a Japanese grocery or specialty butcher's) 4 bamboo skewers 1/4 cup soy sauce 1/4 cup mirin (Japanese sweet rice wine) 2 tablespoons of sake 2 tablespoons of granulated sugar 1 clove of garlic, crushed 1 piece of fresh ginger, grated First, wash the chicken ovary and uterus in cold water and drain the excess water. Soak bamboo skewers in water and let sit for 15 minutes (so they don't burn on the grill). In a saucepan, bring a mixture of soy sauce, mirin, sake, sugar, crushed garlic and grated ginger to a boil. Once it is boiling, reduce the heat and simmer for about 10-15 minutes, until the sauce has thickened. Thread the chicken ovary and uterus onto bamboo skewers. Set the grill to medium-high heat. Place the chicken skewers on the grill and cook for 2-3 minutes until lightly browned on both sides. Dip the chicken skewers in the soy sauce mixture and coat both sides with the sauce. Then return it to the grill and cook

4 slices of farm bread (rustic bread is preferred) 2 ripe tomatoes 2 cloves of garlic 4 tablespoons of olive oil Salt Black pepper Optional: Additional toppings such as Serrano ham or Spanish cheese Lightly toast the bread slices on the grill or in the toaster. You can optionally rub the bread slices with garlic. Peel the tomatoes and grate or chop them with the large side of the grater. Spread the tomato grater you prepared evenly on the bread slices. Drizzle olive oil on top and season with salt and pepper. Optionally, you can add additional toppings such as Serrano ham or Spanish cheese. Serve Pa amb Tomàquets immediately and optionally with garnishes such as olives, cheese, cucumbers. Pa amb Tomàquet is typically consumed as a tapas or snack in Spanish culture. Although this recipe is simple, it stands out for its real taste and freshness. ENJOY YOUR MEAL

  4 green plantain bananas (unripe) Oil (for frying) Salt Peel the plantain bananas and cut the bananas into thin rings or longitudinal slices. The thickness of the slices should be about 2-3 mm. Pour oil into a wide and deep saucepan and heat over medium-high heat. The temperature of the oil should be approximately 350°F. Carefully put the plantain slices into the oil at one time so that they are not too crowded. Dip the slices in oil, pressing lightly so that they do not stick together. Fry the plantain slices until golden and crispy. This process will take about 2-3 minutes for each slice. Remove the fried plantain slices from the oil with a foam spoon or strainer and place on a paper towel. This will help drain excess oil. Sprinkle salt on the hot chifle slices and stir so that all the slices are evenly salted. Serve the Chifle hot or at room temperature. Chifle can be consumed as a snack or served with Peru's famous ceviche dish. If you wish, you can serve the chifle with spic

2 cl absolute 2 cl dry gin 2 cl jeam beam 2 cl jack daniels Mineral Water Transfer the ingredients to a glass with ice and mix lightly. Use a lemon slice as garnish and serve. ENJOY YOUR MEAL

0,27 lbs Mozzarella/cheddar cheese 3 slices of ham 0,066 lbs green pepper 4-5 leaves of fresh basil, if you wish 65 ml tomato sauce 2 teaspoons of spices you want for pizza 1 pinch of salt and pepper Preheat the oven to 428°F. Cut the mozzarella into small pieces and place on a baking sheet. Sprinkle with pizza seasonings and bake for 15 minutes. Cut the ham and green pepper into small pieces Remove the mozzarella from the oven and add the diced ham and peppers. Then add the tomato sauce last. Bake in the oven for 10 minutes. Remove the pizza from the oven and wait until it is hot (warm). Then cut it into 4-6 slices of the size you want. ENJOY YOUR MEAL 

1,1 lbs of semolina 1 cup of yogurt 1 cup of granulated sugar 1 teaspoon of baking soda 0.5 cups of flour 1 packet of vanilla 4 cups sugar 4 glasses of water 10 drops of lemon First of all, we take 4 cups of granulated sugar and 3.5 cups of water in a pot and make the syrup. When the syrup starts to boil, we squeeze 5-6 drops of lemon juice into it, boil it for 5 minutes and turn off the heat. Take the semolina, granulated sugar, vanilla and flour in a mixing bowl and mix. We make a hole in the middle and put the baking soda and squeeze 5-6 drops of lemon on it. Add yogurt and 1/2 cup of water on it and mix until it becomes a homogeneous mixture. With the help of a brush on the bottom of a baking tray, first apply butter and then molasses and sprinkle semolina on it. We pour the mixture and spread it so that all parts are of equal thickness. Spread molasses on the dough mixture and sprinkle semolina. We make slice lines with a knife and decorate it with peanuts or almonds. We bake for

1 bunch of purslane 1 pack of Buckwheat 1 cup of strained yogurt 2 tablespoons of olive oil 1 teaspoon paprika 1 teaspoon of salt 1 teaspoon of black pepper Purslane leaves are cleaned and washed. Put the buckwheat in a pot and boil it by adding water so that it is 4 inches above it. (2 tablespoons are separated after boiling.) Add salt and pepper to the strained yogurt and whisk. Add purslane and boiled buckwheat into the yogurt. In a separate pan, olive oil, red pepper flakes and boiled buckwheat soup mixture is added and roasted. The oil you roast is added to the purslane. ENJOY YOUR MEAL

4-5 leaves of lettuce ½ carrot 1 cup shredded purple cabbage 1 tablespoon of boiled corn 1 cup of boiled chickpeas 2 tablespoons of lemon juice 1 tablespoon of olive oil Chop the vegetables the way you want. Take the boiled corn and chickpeas in a salad bowl. Add the chopped vegetables on it and mix well. Drizzle olive oil and lemon juice over it. ENJOY YOUR MEAL

3 eggs 3 tablespoons of butter 0066 lbs of cheddar cheese ¼ onion 4 mushrooms dash of salt and pepper Crack the eggs into a mixing bowl and add salt and pepper. Stir with a fork until the eggs are blended and become a uniform colour. Melt the butter in a pan and add the mushrooms and onions and stir until cooked. Add the egg mixture. When the egg starts to harden by cooking, add the cheese while there is still an uncooked portion on it. Using a spatula, fold the egg in half and cook on both sides until golden brown. You can serve your omelet on a plate.   ENJOY YOUR MEAL

5 cl Sc.... Bitter Lemon 4 cl tonic It is a non-alcoholic snack drink that is good for stomach pain and can even relieve pain as soon as it enters your stomach with your first sip. ENJOY YOUR MEAL

3 carrots 1 onion ½ cup of bulgur 5 cups of hot water 1 tablespoon of sunflower oil 1 allspice, grain 1 clove of garlic 1 teaspoon salt 1 piece of black pepper Chop the onions coarsely. Add the onions to the pan where you heat the oil and sauté. Immediately after, add the carrots that you have cut into large and small pieces like onions. After sauteing until it turns colour, add the rice, then the hot water. After adding the hot water, put the lightly crushed garlic and ball spices in a small cheesecloth and tie it with a string. Throw the pouch you created into the soup. When the water starts to boil, reduce the heat and continue cooking on low heat. Cook on low heat until the carrots soften and the rice swells. At the point where you are sure that everything is cooked, remove the spice bag from the pot and grind the soup with a hand blender to obtain a smooth consistency. Finally, add salt and serve. ENJOY YOUR MEAL

  1 medium sized orange 4 tablespoons of oats 1 glass of water Milk 1 teaspoon of cinnamon 1 teaspoon of honey 8 raw almonds Cut 2 slices from the orange and separate them. Grate the remaining orange. Put the oats and apples in a baking dish and cook them on medium heat. We add milk and continue cooking. When the consistency is mushy, we turn off the heat. Add honey and cinnamon and mix. We take it to the plate. You can garnish it with orange and almonds and consume it. ENJOY YOUR MEAL

1 cl lemon juice 1-2 dash granadine 2 cl brandy Mineral water Shake our ingredients, except soda, with plenty of ice, transfer them to a glass and add mineral water . Use lemon slice and cherry as garnish. ENJOY YOUR MEAL

For the chocolate base: 7 tablespoons of butter melted 2 cups almond flour 3 tablespoons of cocoa 1/3 cup powdered erythritol sweetener For the cheesecake: 1,1 LBS full-fat cream cheese 2 large eggs 1/2 cup powdered erythritol sweetener 2 tablespoons of espresso 1 teaspoon vanilla extract additional cocoa for topping if desired For the chocolate base: Preheat the oven to 358°F. Combine melted butter, almond flour, sweetener, and cocoa powder in a medium bowl and mix well. Transfer the dough to a 8,56×8,56 inc tray covered with grease-proof paper or foil. Press the dough firmly into the bottom of the pan. Cook for 5-8 minutes. Remove from oven and let cool. For the cheesecake: Combine cream cheese, egg, sweetener, espresso powder, and vanilla extract in a bowl and whisk until smooth. Pour it over the base you cooked and spread it evenly on the tray. Bake at 358°F for 25 minutes. Remove from oven and cool. Sprinkle cocoa on top, if using. Refrigerate for at least 1 hour, preferably longe

  Lamb's back on 1.5 kg with bone (3,3 lbs) 4 sprigs of fresh thyme 1 sprig of rosemary 1 teaspoon salt 1 large onion, chopped 3 cloves of garlic, peeled 1 large carrot, chopped 1 large potato, diced 0,27 lbs butter or ghee 0,84 oz olive oil 1 teaspoon of black pepper For the kashkek: 0,33 lbs of wheat 25,36 oz broth 2 medium onions, finely chopped 4 cloves of garlic, finely chopped 0,10 lbs butter or ghee 1 teaspoon of salt ½ teaspoon of black pepper For quince: 20,28 oz of water ½ teaspoon of turmeric ½ teaspoon saffron Juice of ½ lemon 1½ quince, cored and sliced 12 plums, cored and sliced 1 tablespoon butter or ghee 0,066 lbs almond kernels, peeled 1½ tablespoons of sugar Add fresh thyme, rosemary and salt to the bony lamb back and seal it in a hot pan. Place the onion, garlic, carrot and potato in a large baking dish. Put the oils on it. Place the back of lamb on top of these vegetables. Sprinkle with salt and pepper. Bake in a preheated 358°F oven, covered, for about 1-1.5 ho

0,68 lbs dark chocolate 1 teaspoon of coconut oil 1.5 cups of milk 4 bags of tea 1/4 teaspoon salt Start heating the milk, after it is warm, throw the tea bags into it and brew it in the milk. Remove from heat when milk turns light brown. In a bowl, break the chocolates and add the coconut oil. Add the hot milk and salt to it. First, cover it with cling film in an airtight manner and wait for it to come to room temperature. Then put it in the refrigerator for 1 hour. Take it out and make small balls and roll them in cocoa. ENJOY YOUR MEAL

2 chicken breasts 5 cloves of garlic 1 teaspoon cumin 1 teaspoon ground pepper 1 teaspoon + 1 teaspoon Refined table salt 1 teaspoon thyme 1 teaspoon of  black pepper 10 sprigs of parsley 1 teaspoon butter 2 tablespoons of olive oil 3 tablespoons Breadcrumbs Half a pack of cheddar cheese 1 pack Pasta  1 pack of cream 1 tablespoon of curry 1 handful of raw almonds Fresh onion Place 2 pieces of chicken breast in the bowl of the food processor. Add 5 cloves of garlic, a teaspoon of cumin, ground pepper, salt, thyme, butter, 1 teaspoon of black pepper, 10 sprigs of parsley, 3 tablespoons of breadcrumbs and let it work. After it reaches a paste-like consistency, wet your hands and break off walnut-sized round pieces. Place half a pack of cheddar cheese in the middle, cut squarely in the middle, and shape the meatballs into a flat shape. Heat 2 tablespoons of olive oil in the pan and start frying the meatballs. · Put 67,60 oz of hot water in the pasta pot and boil 1 packet of pasta for 8 min

4-5 Raspberries 4-5 Strawberries 200 ml of kefir 1 teaspoon of chia seeds 1 teaspoon of flax seed All the ingredients are taken into a blender and mixed. The mixture is poured into a glass. ENJOY YOUR MEAL

2 large oranges, sliced 1 sliced ​​lemon 1 sliced ​​cucumber few leaves of fresh mint After slicing all the ingredients, put them in a bottle and fill the entire bottle with water. ENJOY YOUR MEAL

  0,55 lbs okra 10 cherry tomatoes 1 tablespoon of olive oil A pinch of black pepper and fresh basil For the sauce: 2 tomatoes 1/2 red capia pepper 1 onion 1 tablespoon tomato paste 1 tablespoon of olive oil Bitter sauce After sorting the okra, mix it with olive oil and black pepper and place it on the grill of the oven. Bake in the oven at 352 degrees for 20 minutes. Five minutes before removing, add the tomatoes next to it. After removing, you can decorate with chopped basil. Cook all the ingredients for the sauce in the pan until soft. You can serve together. ENJOY YOUR MEAL

  2 dates ½ banana 3 tablespoons of hazelnut flour Fresh vanilla stick 1 teaspoon ground cinnamon Blend peeled dates and half a banana in a food processor. Add the vanilla extract from the cinnamon powder and vanilla stick to the mixture. Add 3 tablespoons of hazelnut flour into it. Pour the mixture into containers Finally, garnish with the almonds. ENJOY YOUR MEAL

1 medium egg 3 teaspoons of oatmeal 1 tablespoon of yogurt 1 slice of white cheese Salt chili pepper Black pepper Take eggs, oatmeal and yogurt in a deep bowl, add little salt and spices and whisk until completely mixed. Rest in the refrigerator for 10-15 minutes. Spread it on the toaster where you have greased paper. Cook for 5-6 minutes, add the cheese, fold it and serve when the cheese melts. ENJOY YOUR MEAL

0,37 lbs macadamia nuts or almonds 1 cup erythritol/stevia 2 tablespoons of water 1 large egg white 1 pinch of salt Preheat the oven to 212°F. Line a small tray, approximately 7,87 x 5,90 inc, with grease-proof paper. Put the macadamia nuts in a pan and heat over medium heat until golden brown. Remove from the heat and add to the tray. Combine erythritol and water in a small saucepan. Stir over medium heat until the mixture comes to a boil and has a completely fluid, translucent consistency, this will take about 20 minutes. While the liquid sauce you prepared starts to boil, beat the egg whites and salt at high speed until they become white and foamy. While continuing to whisk the eggs, slowly pour in the liquid sauce until completely incorporated. Transfer the egg mixture back to the sauce pan and continue mixing with a spatula while heating it over low heat until the egg and sauce mixture is smooth and sticky, about 30 minutes. Pour this mixture over the macadamia nuts and smooth out

2-3 drops of lemon juice 3 cl martinis 4 cl vodka After mixing the ingredients in the shaker, transfer them to the glass. Use lemon peel and olives as garnish. ENJOY YOUR MEAL

Dijon mustard 2 tablespoons Grated lemon peel 1 pc 2 pieces of lemon juice Olive oil Half a teaspoon Sumac 1 teaspoon Whole Slice Tuna 1 box  2 pieces of fennel stalk Cucumber 1 pc Red radish 2-3 pcs 3 green onions Onion 1 pc Black olives ½ cup 1 handful of parsley 10 sprigs of fresh mint leaves Tomatoes 2 pcs Finely chop the cucumber. Finely chop the green onion, parsley, fennel stalk and mint leaves. Add onion on top. Chop the tomatoes into rounds. In a large bowl, mix Tuna together with green and onions, cucumber, parsley, red radish, black olives, mint leaves, fennel sprigs and tomatoes. For the salad dressing; Mix mustard, grated lemon peel, lemon juice, olive oil, sumac, salt, black pepper and chili flakes in a bowl with a blender. Add the dressing to the salad, mix again and serve after resting in the refrigerator for half an hour. ENJOY YOUR MEAL

5-6 cherry tomatoes 0,44 LBS of string cheese 1 teaspoon 1 teaspoon of nutmeg 5-6 leaves of mint We melt the butter in the pan. We cut and divide the tomatoes, cook them in oil, knead the spices and cheese on it and cook until the cheese melts. You can consume it with full-fledged bread or crackers. ENJOY YOUR MEAL

1 slice pumpkin/grated 2 tablespoons of olive oil Salt Black pepper 1 cup of strained yogurt 2 cloves of garlic 2 whole walnut kernels Heat the pan and put the olive oil in it. Add the pumpkin on it. Cook, stirring (5-8 minutes) until the pumpkin is tender. It will be much better if it comes to the tooth slightly and stays in consistency. Add salt and pepper, remove from fire, wait until it cools down to room temperature. In a bowl, mix yogurt with some salt and garlic. Open the yogurt by adding a little water if necessary. In the yogurt, add the pumpkin that has come to room temperature. So let it rest for a while in the fridge. Before serving, add 2 tablespoons of coarsely crushed walnuts (if you add the walnuts beforehand, they will soften and lose their crispness), mix and transfer to the serving plate. Serve the pumpkin salad with yogurt, garnishing it with walnuts and olive oil with hot peppers. ENJOY YOUR MEAL

6 large egg yolks 1/2 cup of sugar  1/2 cup of Marsala wine (approximately 100 ml) A pinch of kosher salt (about 1-2 g) Fresh fruit to serve, optional Boil 1,18 inc of water in a 135,25 oz saucepan over high heat. Put the egg yolks and sugar in a large glass bowl. Using an electric hand mixer at the highest speed, beat the eggs and sugar for 4-5 minutes until the mixture is thick, pale yellow and the sugar is completely dissolved. Reduce mixer speed and add Marsala and salt. To maintain boiling, reduce the heat and place the bowl with the boiling water on top of the pot, making sure that the bottom of the bowl does not touch the water. Beat the mixture on medium speed until it thickens, foams and the temperature reaches 65 to 70 C on a thermometer. Pour the warm mixture into custard bowls or serving glasses and serve immediately or let cool slightly. Serve with fresh fruit if desired. ENJOY YOUR MEAL

  1,1 lbs of beef (or chicken or seafood of your choice) Juice of 2 lemons 2 tablespoons grated fresh ginger 3 cloves of garlic, crushed 2 tablespoons of soy sauce 2 tablespoons freshly grated coconut 2 tablespoons of sugar 1 tablespoon of oil 1 teaspoon of salt 4 sate skewers (or bamboo skewers) Finely chop the meat and put it in a bowl. Add lemon juice, ginger, garlic, soy sauce, nutmeg, sugar, oil and salt. Mix all the ingredients well and let the meat marinate in this mixture for at least 1 hour. Take the marinated meat out of the refrigerator and thread it onto sate skewers. Squeeze the meat a little as you skewer it, this is a characteristic feature of sate lilite. Heat the grill or barbecue. Place the sate skewers on the grill and fry well on both sides. It may take about 10-15 minutes to fully cook the meat. Make sure it cooks evenly by turning it occasionally. Serve the sate liliti hot and with your choice of sauce or rice. ENJOY YOUR MEAL

  2 eggs 1 medium banana 0,176 lbs of chocolate (dark) 1 teaspoon of baking powder Whisk egg whites until cloudy Melt the chocolate in a bain-marie. In another bowl, mash the banana and mix the egg yolks, melted chocolate and baking powder in a bain-marie. Slowly add and mix with the egg white that we have frothed. (be careful not to mix too much) Bake in a preheated 392 degree oven for 8 minutes. ENJOY YOUR MEAL

1 cup green lentils 6 tablespoons of curd cheese 1 capsicum pepper 1 tablespoon tomato paste 1 tablespoon chopped olives 3-4 sprigs of fresh mint 1 tablespoon of olive oil 1 teaspoon of black pepper Mint paprika Wash the lentils and soak them in water for 20 minutes. After straining the water, add 1 glass of water and salt to it and pass it through the robot. Oil the pan, pour 2 ladles of the lentil puree into the pan. Cook with the lid closed. Take the cooked pizza base on a serving plate. Prepare the sauce by mixing tomato paste, half a tea glass of water and spices in a separate bowl. Spread the prepared sauce on the pizza base. Prepare your pizza by arranging all the remaining ingredients after applying the sauce. ENJOY YOUR MEAL

4 eggplants 1 cup of boiled green lentils 6-7 mushrooms 1 onion 1 capsicum pepper 2 tablespoons of tomato paste 2 tablespoons of olive oil 8-10 sprigs of parsley 1 teaspoon of salt Black pepper paprika Wash the eggplants, peel them variegated. Place them on a baking tray lined with grease-proof paper and roast them in a 392 degree oven. In a pan, fry the chopped onions with 2 tablespoons of olive oil until they turn brown. Add the chopped mushrooms and capia pepper on it and continue frying. Lastly, add the green lentils, parsley, tomato paste and spices and remove the mortar from the stove. Cut the belly of the baked eggplants and fill the mortar into the eggplants. Prepare tomato paste water and pour it over it, cook it in the oven for 5-6 minutes and serve. ENJOY YOUR MEAL

3 tablespoons of chia 3 months slice of melon 1 glass of water Milk 3 tablespoons of raw almonds 8-10 leaves of mint Process the frozen melons. Add milk, chia and mint leaves and mix. Pour into ice cream molds and freeze. You can use filet almonds while serving. ENJOY YOUR    MEAL