Here’s my favorite fresh juice recipe! Try it and let me know what you think!



You’ll need a nice juicer for this. Pictured above is my Beville juicer (from amazon), it works fantastic!

Juice all ingredients into a large cup like the one above, doesn’t matter the order honestly.

Be sure to drink sometime within an hour of juicing because the nutrients fade fast in these. Once the separation starts and the color is gone that means so is the nutrients. Enjoy!

Chef Braggs


Puerto Rican Chicken Stew (Mofongo) w/ Sweet Plantains



  • 3 pounds chicken parts, skin on
  • 2 teaspoons ground cumin
  • 1 teaspoon chile powder
  • 4 teaspoons kosher salt, more as needed
  • 3 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon finely grated orange zestplus the juice of 2 oranges (about 2/3 cup)
  • 1 teaspoon finely grated lime zestplus the juice of 1/2 lime, more as needed
  • 3 tablespoons extra-virgin olive oil, more as needed
  • 2 large sweet, very ripe plantains (they should be black and yellow), peeled and sliced into 1/2-inch rounds
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, finely chopped
  • 1 28-ounce can chopped tomatoes
  • ½ cup sliced pitted green olives
  •  Chopped cilantro, for serving



  • Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
  • Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
  • Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
  • Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
  • Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.



I’m looking to hire a couple of great additions to the Bragging Ryt’s team!

Hello world! I’m hiring interns to join my team! It takes special individuals to keep up with an entrepreneur so please, serious inquiries only.

Responsibilities include:

  • Administrative work (i.e. checking email, communicating with private clients, managing social media accounts, taking pictures at events, writing and note taking, etc)
  • Kitchen assistance (i.e. basic knife skills is a must, help prep, clean up, light cooking with me, etc)
  • Grocery shopping
  • Attend meetings with private clients
  • Participate in my intense 2 hour+ gym workouts (optional) 😉


  • Must have a reliable car w/ insurance & drivers license
  • Send 2 recent pictures
  • Admin and/or restaurant/catering/kitchen experience
  • Live local


  • Based on experience


  • Part-time
  • On-call


My linguini w/ clams recipe

Linguini w/ clams recipe:


  • 15-20 littleneck or other small clams in the shell, scrubbed
  • 1/2 pound linguini
  • 3 tbsp. pure olive oil
  • 3 garlic cloves, diced small
  • 1 tsp. crushed red pepper flakes
  • 1 c. white wine
  • 1/2 bunch italian parsley, chopped


  1. Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
  2. Add linguini to boiling water, and cook until slightly underdone, pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium heat, and add olive oil, garlic and chili pepper. Saute gently, reducing heat if necessary so garlic doesn’t brown.
  3. Add white wine, clams, and cover. Clams should open in about 2  minutes. Add hot drained pasta, cover, and shake the pot gently. Allow to simmer for another 2 minutes until it’s done to taste.
  4. Discard any clams that haven’t opened. Add the parsley and shake pan to distribute evenly. Transfer to a plate or bowl. Garnish with more parsley.



I’m proud to announce The Comfort Table popup by chef Terry Braggs

Come enjoy an all american breakfast with a special Chef Braggs twist to each of his orgasmic dishes! This event will be all about chillin with family and friends, eating great food, and enjoying the perfect Oakland weather on a Sunday morning.

From 11am to 2pm we will be serving the following:

  • Fluffy blueberry pancakes with maple syrup
  • Homemade buttermilk biscuits served with gravy
  • Steel cut oats with candied walnuts, toasted pepitas, and blackberries
  • Organic fruit
  • Summer veggie frittata
  • Grass fed ribeye steak with chimichurri, and whole wheat toast
  • Cage free buttermilk jerk fried chicken (halal)
  • Mimosa with fresh orange juice
  • Stawberry-watermelon limeade

Each guest will be served a bowl of organic fruit and will have the option to choose any two menu options along a drink choice. If you would like to order additional items please let the cashier now and you can pay separately with either cash or venmo. There will be communal seating inside and individual seating on the patio.


We look forward to serving you!