Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Peach season is here and it’s way too short! 🍑☀️ So while it lasts, we’re making these gorgeous Upside Down Peach Tarts. Caramelized peaches, warm spice, buttery puff pastry and a big scoop of ice cream. Simple, seasonal and absolutely delicious. Mad Love ❤️ Ingredients 3 peaches ½ cup brown sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cardamom 1 tsp vanilla extract 3 tbsp unsalted butter, cut into small cubes 1 sheet puff pastry, thawed 1 egg yolk 1 tbsp milk Ice cream, for serving Method 1. Preheat oven to 400°F (200°C). Line a baking pan with parchment. Divide the brown sugar into 6 rectangular portions. 2. Sprinkle each with cinnamon, nutmeg, cardamom and vanilla. Dot with butter. 3. Slice the peaches and arrange skin down over each brown sugar rectangle. 4. Cut puff pastry slightly larger than each peach portion and place over top. Gently press the edges down. 5. Whisk egg yolk with milk and brush over the puff pastry. 6. Bake for 20 minutes, until golden brown and caramelized. 7. Flip onto a plate and serve warm with a scoop of ice cream.

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Food brings people together, but community means showing up for each other too ❤️ This October 24–25, I’m proud to partner with Hope In Motion for a 210km campaign across Guyana, raising awareness and support for gender-based violence and mental health. This is about creating safer communities, supporting survivors, and making a real difference. Hit the link in my bio to donate, share this video, and help us spread the word. Will you help us move this mission forward? 🙏🏾 #hopeinmotion #communityfirst #chefdev #inspireeducateelevate #endgbv

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Peach season is here and it’s way too short! 🍑☀️ So while it lasts, we’re making these gorgeous Upside Down Peach Tarts. Caramelized peaches, warm spice, buttery puff pastry and a big scoop of ice cream. Simple, seasonal and absolutely delicious. Mad Love ❤️ Ingredients 3 peaches ½ cup brown sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cardamom 1 tsp vanilla extract 3 tbsp unsalted butter, cut into small cubes 1 sheet puff pastry, thawed 1 egg yolk 1 tbsp milk Ice cream, for serving Method 1. Preheat oven to 400°F (200°C). Line a baking pan with parchment. Divide the brown sugar into 6 rectangular portions. 2. Sprinkle each with cinnamon, nutmeg, cardamom and vanilla. Dot with butter. 3. Slice the peaches and arrange skin down over each brown sugar rectangle. 4. Cut puff pastry slightly larger than each peach portion and place over top. Gently press the edges down. 5. Whisk egg yolk with milk and brush over the puff pastry. 6. Bake for 20 minutes, until golden brown and caramelized. 7. Flip onto a plate and serve warm with a scoop of ice cream.

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Food brings people together, but community means showing up for each other too ❤️ This October 24–25, I’m proud to partner with Hope In Motion for a 210km campaign across Guyana, raising awareness and support for gender-based violence and mental health. This is about creating safer communities, supporting survivors, and making a real difference. Hit the link in my bio to donate, share this video, and help us spread the word. Will you help us move this mission forward? 🙏🏾 #hopeinmotion #communityfirst #chefdev #inspireeducateelevate #endgbv

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Peach season is here and it’s way too short! 🍑☀️ So while it lasts, we’re making these gorgeous Upside Down Peach Tarts. Caramelized peaches, warm spice, buttery puff pastry and a big scoop of ice cream. Simple, seasonal and absolutely delicious. Mad Love ❤️ Ingredients 3 peaches ½ cup brown sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cardamom 1 tsp vanilla extract 3 tbsp unsalted butter, cut into small cubes 1 sheet puff pastry, thawed 1 egg yolk 1 tbsp milk Ice cream, for serving Method 1. Preheat oven to 400°F (200°C). Line a baking pan with parchment. Divide the brown sugar into 6 rectangular portions. 2. Sprinkle each with cinnamon, nutmeg, cardamom and vanilla. Dot with butter. 3. Slice the peaches and arrange skin down over each brown sugar rectangle. 4. Cut puff pastry slightly larger than each peach portion and place over top. Gently press the edges down. 5. Whisk egg yolk with milk and brush over the puff pastry. 6. Bake for 20 minutes, until golden brown and caramelized. 7. Flip onto a plate and serve warm with a scoop of ice cream.

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Food brings people together, but community means showing up for each other too ❤️ This October 24–25, I’m proud to partner with Hope In Motion for a 210km campaign across Guyana, raising awareness and support for gender-based violence and mental health. This is about creating safer communities, supporting survivors, and making a real difference. Hit the link in my bio to donate, share this video, and help us spread the word. Will you help us move this mission forward? 🙏🏾 #hopeinmotion #communityfirst #chefdev #inspireeducateelevate #endgbv

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Peach season is here and it’s way too short! 🍑☀️ So while it lasts, we’re making these gorgeous Upside Down Peach Tarts. Caramelized peaches, warm spice, buttery puff pastry and a big scoop of ice cream. Simple, seasonal and absolutely delicious. Mad Love ❤️ Ingredients 3 peaches ½ cup brown sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cardamom 1 tsp vanilla extract 3 tbsp unsalted butter, cut into small cubes 1 sheet puff pastry, thawed 1 egg yolk 1 tbsp milk Ice cream, for serving Method 1. Preheat oven to 400°F (200°C). Line a baking pan with parchment. Divide the brown sugar into 6 rectangular portions. 2. Sprinkle each with cinnamon, nutmeg, cardamom and vanilla. Dot with butter. 3. Slice the peaches and arrange skin down over each brown sugar rectangle. 4. Cut puff pastry slightly larger than each peach portion and place over top. Gently press the edges down. 5. Whisk egg yolk with milk and brush over the puff pastry. 6. Bake for 20 minutes, until golden brown and caramelized. 7. Flip onto a plate and serve warm with a scoop of ice cream.

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Food brings people together, but community means showing up for each other too ❤️ This October 24–25, I’m proud to partner with Hope In Motion for a 210km campaign across Guyana, raising awareness and support for gender-based violence and mental health. This is about creating safer communities, supporting survivors, and making a real difference. Hit the link in my bio to donate, share this video, and help us spread the word. Will you help us move this mission forward? 🙏🏾 #hopeinmotion #communityfirst #chefdev #inspireeducateelevate #endgbv

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Peach season is here and it’s way too short! 🍑☀️ So while it lasts, we’re making these gorgeous Upside Down Peach Tarts. Caramelized peaches, warm spice, buttery puff pastry and a big scoop of ice cream. Simple, seasonal and absolutely delicious. Mad Love ❤️ Ingredients 3 peaches ½ cup brown sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cardamom 1 tsp vanilla extract 3 tbsp unsalted butter, cut into small cubes 1 sheet puff pastry, thawed 1 egg yolk 1 tbsp milk Ice cream, for serving Method 1. Preheat oven to 400°F (200°C). Line a baking pan with parchment. Divide the brown sugar into 6 rectangular portions. 2. Sprinkle each with cinnamon, nutmeg, cardamom and vanilla. Dot with butter. 3. Slice the peaches and arrange skin down over each brown sugar rectangle. 4. Cut puff pastry slightly larger than each peach portion and place over top. Gently press the edges down. 5. Whisk egg yolk with milk and brush over the puff pastry. 6. Bake for 20 minutes, until golden brown and caramelized. 7. Flip onto a plate and serve warm with a scoop of ice cream.

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Food brings people together, but community means showing up for each other too ❤️ This October 24–25, I’m proud to partner with Hope In Motion for a 210km campaign across Guyana, raising awareness and support for gender-based violence and mental health. This is about creating safer communities, supporting survivors, and making a real difference. Hit the link in my bio to donate, share this video, and help us spread the word. Will you help us move this mission forward? 🙏🏾 #hopeinmotion #communityfirst #chefdev #inspireeducateelevate #endgbv

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Peach season is here and it’s way too short! 🍑☀️ So while it lasts, we’re making these gorgeous Upside Down Peach Tarts. Caramelized peaches, warm spice, buttery puff pastry and a big scoop of ice cream. Simple, seasonal and absolutely delicious. Mad Love ❤️ Ingredients 3 peaches ½ cup brown sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cardamom 1 tsp vanilla extract 3 tbsp unsalted butter, cut into small cubes 1 sheet puff pastry, thawed 1 egg yolk 1 tbsp milk Ice cream, for serving Method 1. Preheat oven to 400°F (200°C). Line a baking pan with parchment. Divide the brown sugar into 6 rectangular portions. 2. Sprinkle each with cinnamon, nutmeg, cardamom and vanilla. Dot with butter. 3. Slice the peaches and arrange skin down over each brown sugar rectangle. 4. Cut puff pastry slightly larger than each peach portion and place over top. Gently press the edges down. 5. Whisk egg yolk with milk and brush over the puff pastry. 6. Bake for 20 minutes, until golden brown and caramelized. 7. Flip onto a plate and serve warm with a scoop of ice cream.

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Food brings people together, but community means showing up for each other too ❤️ This October 24–25, I’m proud to partner with Hope In Motion for a 210km campaign across Guyana, raising awareness and support for gender-based violence and mental health. This is about creating safer communities, supporting survivors, and making a real difference. Hit the link in my bio to donate, share this video, and help us spread the word. Will you help us move this mission forward? 🙏🏾 #hopeinmotion #communityfirst #chefdev #inspireeducateelevate #endgbv

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Peach season is here and it’s way too short! 🍑☀️ So while it lasts, we’re making these gorgeous Upside Down Peach Tarts. Caramelized peaches, warm spice, buttery puff pastry and a big scoop of ice cream. Simple, seasonal and absolutely delicious. Mad Love ❤️ Ingredients 3 peaches ½ cup brown sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cardamom 1 tsp vanilla extract 3 tbsp unsalted butter, cut into small cubes 1 sheet puff pastry, thawed 1 egg yolk 1 tbsp milk Ice cream, for serving Method 1. Preheat oven to 400°F (200°C). Line a baking pan with parchment. Divide the brown sugar into 6 rectangular portions. 2. Sprinkle each with cinnamon, nutmeg, cardamom and vanilla. Dot with butter. 3. Slice the peaches and arrange skin down over each brown sugar rectangle. 4. Cut puff pastry slightly larger than each peach portion and place over top. Gently press the edges down. 5. Whisk egg yolk with milk and brush over the puff pastry. 6. Bake for 20 minutes, until golden brown and caramelized. 7. Flip onto a plate and serve warm with a scoop of ice cream.

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Food brings people together, but community means showing up for each other too ❤️ This October 24–25, I’m proud to partner with Hope In Motion for a 210km campaign across Guyana, raising awareness and support for gender-based violence and mental health. This is about creating safer communities, supporting survivors, and making a real difference. Hit the link in my bio to donate, share this video, and help us spread the word. Will you help us move this mission forward? 🙏🏾 #hopeinmotion #communityfirst #chefdev #inspireeducateelevate #endgbv

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Peach season is here and it’s way too short! 🍑☀️ So while it lasts, we’re making these gorgeous Upside Down Peach Tarts. Caramelized peaches, warm spice, buttery puff pastry and a big scoop of ice cream. Simple, seasonal and absolutely delicious. Mad Love ❤️ Ingredients 3 peaches ½ cup brown sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground cardamom 1 tsp vanilla extract 3 tbsp unsalted butter, cut into small cubes 1 sheet puff pastry, thawed 1 egg yolk 1 tbsp milk Ice cream, for serving Method 1. Preheat oven to 400°F (200°C). Line a baking pan with parchment. Divide the brown sugar into 6 rectangular portions. 2. Sprinkle each with cinnamon, nutmeg, cardamom and vanilla. Dot with butter. 3. Slice the peaches and arrange skin down over each brown sugar rectangle. 4. Cut puff pastry slightly larger than each peach portion and place over top. Gently press the edges down. 5. Whisk egg yolk with milk and brush over the puff pastry. 6. Bake for 20 minutes, until golden brown and caramelized. 7. Flip onto a plate and serve warm with a scoop of ice cream.

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto

Food brings people together, but community means showing up for each other too ❤️ This October 24–25, I’m proud to partner with Hope In Motion for a 210km campaign across Guyana, raising awareness and support for gender-based violence and mental health. This is about creating safer communities, supporting survivors, and making a real difference. Hit the link in my bio to donate, share this video, and help us spread the word. Will you help us move this mission forward? 🙏🏾 #hopeinmotion #communityfirst #chefdev #inspireeducateelevate #endgbv

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Coldest water I’ve ever been in. 🥶 Straight glacial runoff from Huldujökull in Þakgil, likely around 2°C. Basically jumped into a moving refrigerator. Would you do it? 🧊

I saw this chicken crust pizza idea online and had to try it 🍕🔥 Crispy edges, loads of cheese, cup-and-char pepperoni, and it genuinely tastes like real pizza. The best part? An 80 g slice packs about 22 g of protein with only 3 g of carbs. High-protein pizza that actually scratches the pizza itch? This has been a massive weight-loss hack for me. Crust 1 lb (454 g) extra-lean ground chicken 2 eggs 1/2 cup grated Parmesan 3/4 tsp garlic powder 3/4 tsp Italian seasoning Salt and pepper, to taste Toppings 1/2 cup tomato or pizza sauce 125 g low-moisture mozzarella 60 g cup-and-char pepperoni Instructions 1.⁠ ⁠Preheat oven to 420°F and line a baking tray with parchment paper. 2.⁠ ⁠Combine the ground chicken, eggs, Parmesan, garlic powder, Italian seasoning, salt and pepper until evenly mixed. 3.⁠ ⁠Spread the chicken mixture into a thin, even layer on the prepared tray. 4.⁠ ⁠Bake for 16 to 18 minutes, until cooked through and starting to crisp around the edges. 5.⁠ ⁠Top with tomato sauce, mozzarella and pepperoni. 6.⁠ ⁠Return to the oven for 7 to 8 minutes, until the cheese is melted, bubbly and browned. Whole pizza: 1,650 calories | 182 g protein | 25 g carbs | 85 g fat Per 80 g slice: 202 calories | 22 g protein | 3 g carbs | 10 g fat 🎥 @familyfoodie.to

Guyanese Duck Curry is a dish I grew up eating both here in Canada and back in Guyana . It was special bringing a piece of my own story to Global Street Eats, a show where I travel through food and cook dishes inspired by street food cultures from around the world. Watch Global Street Eats now on @Gusto TV or stream it FREE on the Gusto TV App. #gustotv #gustotvhost #gustotvpartner #globalstreeteats

I’ve eaten some wild things around the world, but this might genuinely be the worst thing I’ve ever tasted. 😂 The smell. The ammonia. The aftertaste. Absolutely criminal. But I came to Iceland, so there was no chance I wasn’t taking the bite. Would you try hákarl? 👀 #iceland #icelandicfood #hakarl #fermentedshark #chefdev

I’m Guyanese @Tourism Guyana @Surida Nagreadi @Discover Guyana #ofcourse #guyana #trend #slang

Check out how my all time favourite Guyanese condiment is made 🤤. Have you tried it before? @shantaspurishop #roti #guyana #coconutchoka

Ever tried #baconjam #grilledcheese 🥓🥪? It’s a must. Head to my Insta for the #recipe. #asmr #asmrsounds #asmrvideo #asmrtiktoks #asmrfood #asmreating #chefdev

Still taking it all in ❤️. Here’s a little glimpse of one of the greatest days of our lives, surrounded by family, friends and so much love. So grateful to start this next chapter together. Full film coming soon. Here's to forever 💫 Thanks to Raw Media for the amazing footage!

Spending our honeymoon at Jade Mountain in Saint Lucia has genuinely been one of the best experiences of our lives. Waking up next to my wife, jumping into our infinity pool and looking straight out at the Pitons… I keep having to remind myself this is actually real. 😍🤦🏾‍♂️ Easily one of the most beautiful places I’ve ever stayed, but it’s the people, the incredible service and, of course, the food that have made it so special ☺️. Couldn’t have picked a better place to start married life together. 🥰 @TravelSaintLucia

Had to put @Marc Anthony to the test with this one 😂🤌 Chicken Parm Pizza with 24g of protein per slice, made with a chicken crust and loaded up with crispy pangrattato, prosciutto and plenty of cheese. I wasn’t sure how Nonno was gonna feel about this one, but safe to say… we got the approval 😂🍕 Who’s trying it? #chefdev #chickenparm #highprotein #pizzarecipe #chickenpizza Chicken Parm Pizza Yield: 8 slices Crust 1 lb (454 g) extra-lean ground chicken 2 eggs ½ cup grated Parmigiano Reggiano ¾ tsp garlic powder ¾ tsp Italian seasoning Salt and pepper, to taste Pangrattato ½ cup breadcrumbs 1 tbsp olive oil 1 garlic clove, finely grated Salt, to taste Toppings ½ cup tomato or pizza sauce 75 g low-moisture mozzarella 100 g fior di latte 22 g prosciutto di Parma ¼ cup prepared pangrattato Fresh basil, for finishing Instructions 1.⁠ ⁠Preheat oven to 410°F. Line a baking sheet with parchment paper. 2.⁠ ⁠Combine ground chicken, eggs, Parmigiano Reggiano, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. 3.⁠ ⁠Spread the chicken mixture evenly over the prepared baking sheet to form a thin, even pizza crust. Bake for 15–16 minutes, until cooked through and beginning to brown around the edges. 4.⁠ ⁠Meanwhile, make the pangrattato. Heat olive oil in a skillet over medium heat. Add garlic and cook for 20–30 seconds, until fragrant. Add breadcrumbs and toss until evenly coated, golden and crisp. Season lightly with salt and remove from heat. 5.⁠ ⁠Remove the crust from the oven and increase oven temperature to 450°F. Spread with tomato sauce, then top with low-moisture mozzarella, fior di latte and prosciutto di Parma. 6.⁠ ⁠Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the edges are nicely browned. 7.⁠ ⁠Finish with ¼ cup crispy pangrattato and fresh basil. Cut into 8 slices and serve. Approximate Macros Per slice (⅛ pizza): ~245 calories | 24 g protein | 7 g carbs | 13 g fat Whole pizza: ~1,960 calories | 192 g protein | 56 g carbs | 104 g fat

Our Maticoor is here ❤️ This Indo-Guyanese pre-wedding celebration is rooted in tradition, music and food. For ours, we made a big batch of parsad for our guests’ sweet bags. I’ve spent my life attending weddings here in Canada, around the world, and especially in Guyana, experiencing these traditions with family and friends. Now that it’s finally my wedding, experiencing them for myself feels surreal. ❤️ #maticoor #guyanesewedding #indoguyanese #guyaneseculture #parsad Guyanese Parsad | 1 lb Batch Ingredients •⁠ ⁠3¾ cups (450 g) all-purpose flour •⁠ ⁠¾ cup (175 g) salted butter •⁠ ⁠½ cup (100–110 g) ghee •⁠ ⁠1 cup packed (225 g) golden brown sugar •⁠ ⁠3 cups (750 mL) whole milk •⁠ ⁠¾ cup (180 mL) evaporated milk •⁠ ⁠⅓ cup (100 mL) sweetened condensed milk •⁠ ⁠2 cups (500 mL) hot water, plus more as needed •⁠ ⁠6 green cardamom (elachi) pods, lightly crushed •⁠ ⁠3 whole cloves •⁠ ⁠1 whole star anise •⁠ ⁠2 cinnamon sticks •⁠ ⁠1 tsp vanilla extract •⁠ ⁠¼ tsp salt •⁠ ⁠¼ cup raisins •⁠ ⁠3 tbsp chopped glacé cherries Method 1.⁠ ⁠Heat the milk: Combine whole milk, evaporated milk, condensed milk, sugar, cardamom, cloves, star anise, cinnamon sticks, vanilla and salt. Heat until steaming. Do not boil. 2.⁠ ⁠Parch the flour: Melt butter and ghee in a large pot. Add flour and cook over medium heat, adjusting as necessary, stirring constantly for 20–30 minutes, until deep golden and fragrant. 3.⁠ ⁠Add the milk: Remove cloves, star anise and cinnamon sticks. Gradually stir the hot milk mixture into the flour until incorporated. 4.⁠ ⁠Adjust: Gradually stir in 500 mL hot water, adding more as needed, until the parsad reaches your desired consistency. 5.⁠ ⁠Finish: Stir in raisins and cherries and cook for 2–3 minutes.

Stopped by West Humber Dentistry for a teeth whitening and the whole process was super easy. Loving the results! 😬✨ If you’re looking to brighten up your smile, make sure you check them out. Who else is due for a little smile refresh? 👀 📍West Humber Dentistry | 1701 Martin Grove Rd Unit 10 | Etobicoke, ON #chefdev #westhumberdentistry #teethwhitening #smilerefresh #toronto