Day 20: High-Intensity HIIT & Ostrich Steak Feast! | 30-Day Fitness Challenge in Nepal

Опубликовано: 11 Февраль 2025
на канале: Travel With The Riot

Welcome to Day 20 of our 30-Day Fitness Challenge! Today’s session is all about pushing our limits with an intense High-Intensity Interval Training (HIIT) workout. Get ready to sweat and feel the burn as we power through this tough routine.

But the real treat comes after the workout. Join us as we travel through Nepal to the Kathmandu Steak House for a delicious and nutritious post-workout meal: ostrich steak. Known for its rich flavor and numerous health benefits, ostrich meat is lean, high in protein, and packed with iron, making it a perfect choice for recovery and muscle building.

🌟 Today's Highlights:

Intense HIIT workout session
Post-workout meal at Kathmandu Steak House
Health benefits of ostrich meat: high protein, low fat, and rich in iron
Don’t forget to like, comment, and subscribe for more fitness adventures and daily motivation. Let's continue this journey together, staying strong and nourished!n #nepal

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WHATEVER IT TAKES! My 30 Day Transformation #bodytranformation #motivation #fitnessmotivation

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True Facts: The Ostrich How to Cook OSTRICH STEAKS - Is Ostrich Better Than Beef?How To Cook Ostrich Filet Steak GRILLED OSTRICH. OSTRICH MEAT on CHARCOAL. OSTRICH on charcoal. A way to make juicy OSTRICH barbeque. The marinade for the OSTRICH. NEW VIDEO "GRILLED OSTRICH. OSTRICH MEAT on CHARCOAL." on YouTube Cooking A Whole Huge Ostrich! The Recipe Of The Dish That Everyone Was Waiting For 🍖ROASTED OSTRICH: Defeather and clean the ostrich. Place in a large container with a mixture of red wine, water, salt, pepper, garlic and sugar and let it marinate for 26 hours. Cut off its neck and wings and put aside. Rub and stuff the bird with garlic, herbs, basil, thyme, oregano and a secret Quan Ut Ut ingredient. Put the bird in the BBQ pit and smoke for 2 hours with jackfruit wood. After, pour more wine inside the tray with the ostrich and add onions, carrots, water, BBQ power and thyme. Finally, put a towel on the ostrich and cover it with foil. Place in the BBQ pit for 16 hours at 105C degrees. Take the cooked bird out and hand shred the meat for serving. Serve 200grams of shredded meat on a platter with house cornbread, pink coleslaw and mashed potatoes with the au jus gravy.