Located in the heart of the Walled City, in an astonishing colonial-style building consisting of three houses— Restaurant Alma offers luxurious culinary experience, with quality seasonal products and a selection of different Colombian and international cuisine flavors.Continue Reading…
Fresh summer rolls are colorful, healthy and fun to make with any kind of ingredients which are easy to find or you already have at home. Served with delicious and creamy peanut butter or sweet chilli dipping sauce, these summer rolls are great for lunch, dinner or just as a snack in-between.
The rice paper rolls are gluten-free, vegan, and perfect for plant-based foodies. I tried making them for the first time, and it was pretty easy. I already had lot of veggies, noodles, and fruits at home, so I thought I will give it a try, but the secret to deliciousness are the dips.Continue Reading…
EASY VEGAN BROWN RICE NOODLE BOWLApril 22, 2020
Few years ago I’ve started the “Food” category on my blog, but unfortunately I couldn’t keep up posting recipes frequently. Since the pandemic has started, I am back to the kitchen for cooking, baking and writing new recipes.
There are so many reasons why I love cooking, but one of the main reasons is that I love incorporating fresh ingredients into meals that makes them healthier than having processed food. I find cooking as a very relaxing activity to practice. Hunting for the ingredients, preparing them and putting them together to make something delicious, puts me in a much relaxed and happy mood than sitting on the couch and watching Netflix.
For the first #QuarantineRecipe I’ve created is this delicious easy vegan brown rice noodle bowl. A perfect dish for spring, which is nourishing, packed with lot of vitamins, spicy, gluten-free and super easy to make. Served with vegetables, brown rice noodles and crispy tofu.Continue Reading…
CHEESECAKE PARFAIT WITH PHILADELPHIAMay 19, 2017
It’s that time of the year again… mid May and my birthday! I didn’t want to plan anything for my birthday this year. I had a great trip to Amalfi and South Tyrol, now I am planing my trip to Bali end of this month – so it’s more than enough for me. But birthday’s aren’t just for you. They’re for your friends! It’s their chance to let their hair down, throw on something sparkly and dance the night away… with no guilt, because after all… they’re doing it for your birthday! 🙂 This year, I gathered my family and closest friends for a pre-birthday brunch on Sunday and today I will celebrate my after-birthday with champagne and cake with my close friends.
SUMMER WATERMELON SALADJuly 4, 2016
It’s fresh, healthy, easy and super quick. This is quite simply the most delicious salad you’ll try all summer for a lazy lunch at home or as a take-a-long to your office or to a summer garden party!
This salad reminds me my beautiful childhood and our long warm summer days. I grew up in Southeast Europe – Kosovo, and my hometown is approx. 2 hours away from the Adriatic Sea. So, you can imagine the humid continental climate with Mediterranean and oceanic influences that makes the central Balkan Peninsula a perfect region to cultivate this amazing fruit.
MATCHA GREEN TEA SMOOTHIE BOWLFebruary 22, 2015
It’s healthy, vegan, easy and tastes like banana and mango ice cream. This green bowl will detox your body, energize and make you mindset for the spring
Yes, there is a new category on DisiCouture.com, namely a ‘food category’. Time to time I post homemade food on Instagram, and people kept asking me to share recipes. Finally here is my first heathy breakfast recipe, because last week I have started the Ringana 30 day Dtox challenge (see the Instagram photo), including Ringana pack Antiox, caps Dtox and Matcha Tea. Before telling you more about Ringana products, I will start this program sharing my favorite energizing Matcha Green Tea Smoothie Bowl for lean, clean and green energy, plus it’s like eating banana and mango ice cream for breakfast. It’s super nourishing, detoxing, naturally sweet and very refreshing.
There are lots of green smoothie recipes, but I always love to put extra power food in it, so Matcha Green Tea is my absolute favorite, that naturally fuels the body with an extra boost of pure energy.
My favorite Ringana Matcha Tea, is 100% organic Japanese tea beverage. A cancer-fighter, a fat-burner, and much more, matcha leaves other green teas far behind. One of the most unexpected benefits matcha drinkers experience is a boost of energy through the day. Already nearly calorie free, matcha is a great addition to a weight loss program by tackling the problem from both sides. It boosts metabolism and burns fat. One recent study even suggested that matcha may help burn calories by four times. At the same time, matcha does not put any stress on the body. It doesn’t raise blood pressure or heart rate, making it a safe alternative to questionable quick fixes or pharmaceuticals ridden with side effects.
Amongst its many benefits, matcha…
- Is packed with antioxidants including the powerful EGCg
- Boosts metabolism and burns calories
- Detoxifies effectively and naturally
- Calms and relaxes
- Enhances mood and aids in concentration
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Fights against viruses and bacteria
- Is rich in fiber
- Lowers cholesterol and blood sugar
- Does not raise insulin level
For this energizing bowl I choose the following ingredients (scroll down to see the recipe):
- two huge handfuls of spinach (sometimes kale)
- frozen bananas
- unsweetened almond milk
- some other type of fruit (berries/mango/pineapple)
- ground flaxseed and/or maca powder
- matcha powder
Among matcha, I add ground flaxseed that contains all sorts of healthy components, it owes its primary healthy reputation to three of them:
- Omega-3 essential fatty acids: “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
- Lignans: which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
- Fiber: flaxseed contains both the soluble and insoluble types.
Also I add maca powder (optional) for:
- Regulating hormone balance
- Reducing stress
- Improving circulation
- Strong teeth and bones
- Enhancing mental focus and clarity
- Increasing energy
- Increasing stamina
- Hair growth
- Good skin
2 handfuls of spinach
2 frozen bananas
1/2 cup frozen mango
1/2 tablespoon ground flaxseed (optional)
1/2 teaspoon matcha powder
1/2 teaspoon maca powder (optional)
1/2 cup unsweetened (vanilla) almond milk
add your favorite toppings
In a food processor or high speed blender, blend all the ingredients until smooth and creamy, adding more almond milk as needed. Pour into a bowl and top with your favorite toppings! Et voilà enjoy your super healthy breakfast!


7231 Greenwood Ave. N
Seattle, WA 98103
Open 6 am - 11 pm, 7 days a week
4416 Fremont Ave. N
Seattle, WA 98103
Open 6 am - 11 pm, 7 days a week
Ken's Market and Marketime Foods are part of your neighborhood. Independently owned and operated by a local family, we specialize in smiles and remembering your name. Our markets carry a good variety of quality products at fair prices. We mean it when we say “we want to be your store!”
When you need bacon and fresh OJ on a Sunday morning and you're still in your pajama pants, pop over, grab a cart, toss in what you need and checkout before your better half has even finished brewing the coffee!
We're not only a great little neighborhood market, we are your complete grocery store. We have terrific produce with lots of organic choices. Our meat section is stocked with fresh, quality cuts prepared by our own in-house butcher. We are known for our excellent selection of wine and beer. We feature a complete floral department with a fresh selection of gorgeous long lasting bouquets. We are focused on carrying local, organic and fair trade products whenever we can. On top of all that, you will love our deli & coffee shop!
Christmas Eve: 6:00 AM to 6:00 PM
Christmas Day: Closed
New Year's Eve: 6:00 AM to 11:00 PM
New Year's Day: 8:00 AM to 9:00 PM
Why does our prime rib roast taste so good? Two reasons:
One, we start with USDA Choice Grade Oregon grown Painted Hills Natural Beef. Because of consistently excellent handling, diet, and stewardship of the land and the animals, these guys always produce some of the best tasting beef in the world, period.
Secondly, our preparation method, though a bit time consuming, makes cooking and serving this roast a snap! The rib bones are removed and all large globs of interior fat are carefully trimmed, leaving just enough to insure lots of great flavor. Ribs are then tied back on so that when the roast is through cooking, simply let it rest for 20-30 minutes, cut the strings, and you’re ready to slice and serve - really easy and soooo good! Also, if desired we will season your roast with our signature blend of fresh herbs, hand chopped garlic, black pepper and kosher salt (costs a little extra). This savory blend is rubbed into every nook and cranny of the roast so that your prime rib will be appropriately salted and seasoned.
Please order ASAP to ensure availability; we can do any size ranging from 2.5 pounds (1 bone) to up to 15 pounds (whole rib - 7 bones).
'Twas the week before Christmas, it was easy to tell,
The scent of fresh garlic, the shoppers could smell;
The rib roasts were trimmed by the butcher with skill,
And these were Painted Hills, many orders he would fill!
Yes folks, it's that time again! Pete and the boys are getting there game faces back on, and our cooks are up to their shoulder pads in beautiful, ripe, Hass avocados ~ Ah, Football season!
Come on in for some of the freshest, most delicious "guac" you've ever tasted. We will be making it throughout the weekend, but it's best to come get it Saturday or early Sunday, because when it's gone, it's gone or, feel free to call and pre-order. We'll hold it for you in our deli.
Please remember that, because of it's very perishable nature (no preservatives other than fresh squeezed lime), it's best enjoyed the day you purchase.
Go Hawks!! (OK, Huskies too )
Just northwest of Mt. Vernon WA, in the town of Bow, there exists a small, healthy herd of Holstein, Guernsey and Jersey cows that are the "ladies of Golden Glen Creamery." The milk given by these lovely ol' gals is what is used to create some of the most delicious cheeses and butters that you'll taste anywhere! If you want butter that is fresh and creamy, cheese that is aged to perfection and big on flavor, and knowing that you're "buying local," come on in to our stores and try some of their all-natural, farmstead products.
Of special interest is their line of Fromage Blancs - A soft, mild cheese often used in place of yogurt and cream cheese. Unlike yogurt, which requires heating to make, the fromage blanc is made at a low tempertaure, preserving the goodness of the milk. Unlike cream cheese, fromage blanc is non-fat and high protein yet still creamy and full of flavor. We are stocking a few flavors, but we do run a "tight inventory" of the fromage blancs in order to keep the product super fresh. Fortunately, the fine folks up the highway bring us a fresh supply on a regular basis, so keep an eye on the cheese case and you're sure to find something to entice you!
2-year-aged Parmigiano Reggiano
We purchase bulk 80 lb. wheels of this delicious and versatile cheese from Italy. Just a few fine shreds will add a rich, full flavor and touch of class to just about any dish you can think of! For a limited time, we are offering any size chunk you like, “fresh off the wheel”, for 16.99 lb. Enjoy!
We strive to offer high quality products at the best possible prices. Our bi-weekly Hot Sheet ad allows us to pass great savings on to you, our valued customers, with an emphasis on fresh, local, and natural ingredients. Our Hot Sheet features everything from premium cuts of meat, wild seafood, and fresh local produce to current deals in the deli and grocery departments. And let's not forget great values on specially selected wines and beers. Shopping our bi-weekly ad is an easy way to find seasonal and value-oriented inspiration for your meal planning! Look for the yellow Hot Sheet signs throughout the store to see what is fresh and in season and to take advantage of great savings.
Ken's Market Soups
Marketime Foods Soups
Wintertime is a festive time in our beer department! We have over 20 varieties of outstanding, seasonal winter beers. Whether you're in the mood for a trusty old stand-by like “Jolly Roger” from Maritime Pacific Brewing in Ballard, or something a little more obscure like "Snow Beer'd" winter ale from Peddler Brewing (they brew in Ballard as well), we've got enough choices to make your decision rather difficult! Most or all of our winter beers are Northwest brewed, so not only are they super fresh, but you're also “shopping local” in every way! Also, be sure to check our in-store hot sheet to see what's on special - we've almost always got an awesome winter beer on sale for a great price. Just remember too, a winter beer “care package” can make a great last minute gift idea!
Potatis Korv is a flavorful Swedish potato sausage, often served as a special traditional dish during the holiday season. Using our beloved Grandmother's recipe, we handcraft these delectable sausages right here at Ken's Market. Read all about our Potatis Korv and how we finally got it right thanks to our Grandmother "Mor Mor".
Whether you're on your way to work and thinking ahead to lunchtime, or perhaps looking to swing in and get a quick bite to eat in the middle of a busy workday, our deli departments are there for you!
ELLENOS GREEK YOGURT - Ken's Market and Marketime are proud to now offer a fantastic Greek yogurt from Ellenos, which is a local company that had a store in the Pike Place Market. They hand craft their yogurt in the heart of Seattle's Georgetown. The flavors in their yogurt are 100% natural fruits and toppings. They also try to use local products whenever possible. We could tell you it's great, but don't take our word for it. Here are a few comments from Ellenos fans on Facebook:
Lisa Gonsalves “This the best yogurt ever!!”
Kim Topp-Cowgill “This is the BEST !!! wish it was in a store near us.”
Deanna Hume-Cheatwood “Lemon curd is my favorite! I can't wait to grab some!!”
Tina Lewis-Cheplic “I LOVE Ellenos! !!!”
(Greenwood only - coming soon to the brand new Marketime deli along with a whole new sandwich menu!)
Of all the dishes to result from the French influence on the Vietnamese culture, the Bánh Mì sandwich is one of the tastiest. The baguette and mayo may be borrowed from French cuisine, but the addition of jalapenos and cilantro makes this decidedly Vietnamese fare. Our version features an awesome marinated chicken we make in-house, along with our own pickled vegetables & garlic aioli, resulting in layer upon layer of yummy flavors! The early reviews have been fantastic (thank you), so we're going to try and step up our game and offer this one all the time!!


As inspiration for my first post in a long time here is a great video for viewers of all ages.
On that note, I will now share with you a few of my favorite smoothie recipes:
1-2 mangos (or strawberries, raspberries, bananas, etc.)
10-12 ice cubes
1- 1 1/2 cups vanilla ice cream
a smidgen of agave nectar (optional)
Peanut Butter Banana Smoothie
2 frozen bananas
1/4 cup oats
1/4 cup PB
3/4 cup milk
Blend the oats first until they are like powder and then add the rest of the ingredients and blend like normal.


Food choices and nourishment during early childhood
This blog is an extract from a session on nutrition with parents of children in their early years. Ms. Anjali Dange is a Nutrition Consultant by profession and has almost two decades of experience in counseling various global communities and different age groups of people on nutrition, diet, fitness, holistic health care, and wellness. She is the Founder and Executive Director of Starlite Nutrition and Wellness Center which provides nutrition focused integrated wellness programs to the people of Vizag.
Experiences and relation with food
Food is associated with a variety of memories and emotions from a young age. The way it is introduced, prepared and served creates an impression in the mind of a child, which as they grow, determines their relationship with food.
To develop the food palette and openness in children towards different flavors and textures, it is important to provide them with the right experiences during the early years. It is often misconstrued that bland or sweet food is easily accepted by the digestive systems of young children. But, gradual and progressive introduction of flavours does not disturb the metabolism, rather accustoms the digestive system naturally.
Balanced food regimen
Children begin to recognize the flavours as early as 4-7 months of age. During this ‘flavour window’, they must be provided with the taste of all flavours - sweet, sour, bitter, salty, savory, not influenced by the likes and dislikes of adults. As they grow, a balance between macro and micro nutrients also becomes significant for their development and nourishment.
In this regard, the classification of food groups by the U.S Department of Agriculture provides a useful reference to identify a healthy and balanced diet intake in children. It identifies -
‘go foods’ as those that give energy and nutrition for play, physical activity which largely includes carbohydrates (such as rice, wheat, oats,millets) and fats (such as ghee, cold pressed oils - sesame, groundnut, coconut, sunflower);
‘grow foods’ like protein (such as lentils, pulses, egg, meat, fish) and mineral-rich foods (such as dairy products, sesame and jaggery, green leafy vegetables, green gram dates, raisins, nuts, roasted seeds) for the development of body and mind; and
‘glow foods’ which are vitamin rich foods (such as fruits, vegetables) that benefit skin care, hair growth and build immunity.
Distributing the proportions of each meal across these food groups serves the purpose of a balanced diet for children. But, a conscious planning of the meal timings is also critical for a healthy routine. This can be mapped according to the activities and daily routine, such as giving a protein and carbohydrate balanced breakfast for required energy levels and avoiding sugar intake at the beginning of the day or before going to bed that may lead to high levels of energy or crankiness in children.
Most often, the quantities of intake by children is a matter of concern for adults. However, it is counterproductive to force feed them and rather helpful to let the child recognise when he/she is full which will go a long way in developing mindful eating. A gradual increase in portions, allowing time to get used to the taste, spreading the food intake throughout the day will benefit in improving their appetite according to the energy they expend.
In the current times with an overwhelming imposition of unhealthy food in the market, fussy eating and rejection of healthy food is not rare. Though setting boundaries and not stocking up at home prove to minimize the inclination towards unhealthy food, making it sustainable is possible when parents involve children in their journey with food.
Here are some practical ways and insights on creating a joyful relationship with food for children:
- Active involvement of children in various steps of food preparation works wonders. When children grow plants, select fruits and vegetables, clean and store them, see-smell-touch-cut-mix the food, they start experiencing a variety of foods. Keep the kitchen as a place where children are welcome.
- Eating together as a family with adults and children involved in roles like setting the table, arranging water and serving makes mealtime a warm ritual they look forward to.
- Narrating a story about the dish, introducing the traditional background on how and why certain foods are consumed in a specific season makes children more open and willing to eat.
For admission related queries, write to us on email@example.com


Well, to start with, we are from Italy. And since espresso was invented in Italy you can be assured we know the beverage better than anyone else. Through the master blenders and roasters in Italy, our coffee has achieved a perfect balance of acidity and bitterness.
The beans we use are available only to us. You cannot get the same beans from supermarkets or other coffee distributors. This ensures an added touch of exclusivity each time you savour a cup of coffee with us.
From plant to cup, we own the entire supply chain. We own the plantations, roasting plants & distribution points. We have our own brand of coffee machine. Effectively, we control every single aspect of the process so that YOU, as a consumer, will simply get the best in each cup of coffee in our premise.


NUTRI BOOSTER Cereals & Banana enriched cereals is a Baby food for 6 months up to 3 years old.
CERTIFICATE OF PRODUCTS:
1. NUTRI BOOSTER CEREALS FDA REGISTRATION No.: FR-4000003809819
2. NUTRI BOOSTER BANANA ENRICHED CEREALS FDA REGISTRATION No.: FR-4000003756144
1.tNutri Booster Cereals : #Rice #Soybeans #Mungbean #Sesame
2.tNutri Booster Banana Enriched Cereals : #Rice #Soybeans #Mungbean #Banana #Malunggay
*100% Natural ingredients
*No Preservatives added
*No Artificial Flavor
*Good for picky eater *Good for spoon feeding (Mix with vegetables,
fruits & fish as complementary food) or mix with Formula in Bottle Feeding.
*Easy to prepare * Perfect Meal & Snacks
*Pampalusog ng Katawan
*Pampalakas ng immune system
*Pampahimbing ng tulog
*Pampataba at pampabigat ng timbang
This product is not suitable as breastmilk substitute. Infants six months onwards should be given fresh, natural and indigenous foods in combination with continued breastfeeding. Please consult with your Doctor when introducing solid food to your Baby. Wash your hands before preparing your Child’s food. No approved therapeutic claims.
Shipping Countries: Philippines


The ketogenic, or keto, diet is a nutritional approach centered on high fat, adequate protein, and low carbohydrate intake, which has gained popularity in weight loss and health management circles. By significantly reducing carbohydrate consumption, the body is encouraged to enter a metabolic state known as ketosis. In ketosis, the body becomes more efficient at burning fat for energy, often leading to weight loss. The diet suggests a carb intake often ranging from 20 to 50 grams per day, varying per individual needs.
Implementing the keto diet requires a comprehensive understanding of nutrition and careful planning to ensure that one’s diet is balanced and provides all the necessary nutrients. Emphasis is placed on sources of healthy fats, such as avocados, nuts, seeds, and certain oils, as well as high-quality proteins and leafy green vegetables. The transition to such a diet represents a significant shift from the standard diet that relies heavily on carbohydrates.
It is essential for individuals to do thorough research or consult with a healthcare provider or a nutritionist before starting the keto diet. This ensures they can tailor the diet to their specific health needs and goals, manage the initial transition as the body adapts to burning fat as its primary fuel source, and maintain long-term sustainability for lasting benefits.
Starting a ketogenic diet requires a foundational understanding of ketosis, the balance of macronutrients, and the potential health benefits and risks associated with this dietary approach.
Ketosis is a metabolic state wherein the body, due to a drastic reduction in carbohydrate intake, shifts to burning fats for energy. The liver converts fats into ketone bodies, which become the main energy source instead of glucose. Achieving ketosis typically involves consuming fewer than 50 grams of carbohydrates per day.
The Role of Macronutrients
In a ketogenic diet, the macronutrient distribution is significantly different from the typical diet:
- Fats: They comprise about 70-80% of total daily calories.
- Proteins: Moderate consumption, typically around 20% of total daily calories.
- Carbohydrates: Drastically reduced to about 5-10% of total calories.
It’s crucial to maintain this balance to ensure the body remains in ketosis.
Health Benefits and Risks
The ketogenic diet has been associated with various health benefits, which primarily include improved blood sugar control, thus beneficial for individuals with diabetes. People with epilepsy may also experience fewer seizures when following a ketogenic diet. Some research suggests that keto can aid in managing conditions like heart disease, high blood pressure, and metabolic syndrome. However, it’s important to be aware of potential risks such as nutrient deficiencies and an increase in “bad” LDL cholesterol. Consultation with healthcare professionals is recommended before starting a ketogenic diet, especially for individuals with pre-existing health conditions.
Planning Your Keto Diet
Starting a keto diet involves careful consideration of macronutrient intake and choosing foods that support the shift toward fat burning. A successful transition to a ketogenic diet is built on a thorough understanding of nutrition and the preparation of a meal plan that aligns with keto principles.
Macronutrients, or macros, are the building blocks of any diet and include fats, proteins, and carbohydrates. On a ketogenic diet, the individual needs to adjust their macro intake to about 70-80% fats, 20-25% protein, and 5-10% carbohydrates. To begin:
- Calculate daily calorie intake based on factors such as age, gender, weight, height, and activity level.
- Determine individual macro ratios within the calorie limit.
- Focus on net carbs (total carbs minus fiber), typically limited to 20-50 grams per day.
A macro calculator can be a valuable tool to simplify this process.
Crafting a keto food list is essential for staying on track. Here’s a breakdown:
- Fats: Prioritize healthy fats like avocado, coconut oil, and butter.
- Protein: Choose high-quality protein sources, such as meat (beef, pork, poultry), fish, and eggs.
- Vegetables: Fill the plate with non-starchy veggies like leafy greens, broccoli, and cauliflower, which are low in carbs and high in fiber.
- Nuts and Seeds: Include moderate amounts of almonds, walnuts, flaxseeds, and chia seeds.
- Berries: Opt for low-glycemic index fruits like berries in moderation.
Here is a simple table summarizing the keto-friendly food categories:
|Avocado, coconut oil, butter
|Meat, fish, eggs
|Leafy greens, broccoli
|Nuts & Seeds
Avoiding Common Pitfalls
Adopting a ketogenic diet comes with challenges. Here are key pitfalls to avoid:
- Overeating Protein: Excess protein can be converted into glucose, hindering ketosis. Stick to the recommended protein intake.
- Hidden Carbs: Be watchful of hidden carbs in sauces, dressings, and packaged foods.
- Inadequate Hydration: As the body adjusts to keto, hydration and electrolyte balance are critical.
- Neglecting Fiber: Getting enough fiber from vegetables and seeds ensures digestive health.
- Falling for ‘Keto’ Labels: Not all products labeled as “keto” are truly low-carb or healthy.
Incorporate these considerations into a meal plan to pave the way for a smooth transition to a ketogenic lifestyle.
Implementing Keto in Daily Life
Transitioning to a ketogenic diet involves more than just choosing different foods; it requires rethinking one’s approach to meal preparation and social dining. Success on a keto diet often depends on careful planning and an understanding of how to sustain the dietary changes in daily life.
Preparing Your Kitchen
Inventory Assessment: Begin by taking stock of your kitchen contents. Remove high-carb foods that could derail your progress and stock up on keto-friendly items. Essential Purchases: Shop for low-carb vegetables like spinach and broccoli, high-quality meats, and healthy fats such as avocados and olive oil. Keep a variety of spices on hand to ensure meals are flavorful and satisfying.
Navigating Social Settings
Communication is Key: When dining out or visiting friends, communicate your dietary needs clearly but politely. Find Common Ground: Most restaurants and gatherings will offer salads or vegetable sides that can be adapted to fit a keto meal plan. Be prepared to make simple adjustments like requesting no croutons on a salad or a burger without the bun.
Meal Prepping and Recipes
Weekly Planning: Dedicate time each week to plan keto meals, incorporating a balance of fats, moderate protein, and low-carb vegetables. Recipe Resources: Utilize online recipes and possibly consult with a dietitian to diversify your meal options. Keep ingredients for a few staple meals, such as a basic salad with a protein source, readily available for quick preparation.
By preparing your kitchen, knowing how to handle social settings, and having go-to meal prepping strategies, implementing the ketogenic diet into your daily life can become a manageable and an enjoyable endeavor.
Overcoming Challenges on Keto
Adopting a ketogenic diet can involve initial hurdles and ongoing adjustments to maintain success. This section will navigate through dealing with the keto flu, pushing past weight loss plateaus, and addressing how keto can interact with existing health issues.
Dealing with Keto Flu
Keto flu manifests as flu-like symptoms in the early stages of the ketogenic diet, as the body transitions from glucose to ketones for energy. Symptoms include fatigue, headaches, and irritability. Combatting keto flu involves:
- Hydration: Increase water intake
- Minerals: Consume enough sodium, magnesium, and potassium to replenish electrolytes
- Healthy fats: Incorporate a balance of omega-3 and omega-6 fatty acids to support nutrition
Weight loss plateaus are common on keto as the body adapts. To overcome them:
- Nutrition check: Review macronutrient ratios to ensure carb intake is sufficiently low and fat intake is high enough.
- Calorie reassessment: Sometimes, recalibrating calorie intake can kickstart weight loss again.
- Fiber: Maintain adequate fiber intake to support digestion and satiety, which can aid in overcoming weight stalling.
Keto and Existing Health Issues
People with health conditions such as type 2 diabetes or metabolic issues may need to closely monitor blood sugar and insulin levels while on keto. Addressing health issues involves:
- Blood sugar monitoring: Regular testing to ensure levels remain within a healthy range.
- Medical supervision: Consulting healthcare professionals to tailor the diet to individual needs, particularly for those with pre-existing conditions.
- Diverse foods: Including a variety of low-carb vegetables to ensure a nutrient-rich diet, minimizing risks of constipation or diarrhea.
When properly managed, a ketogenic diet can lead to improved overall health, but it is important to approach it with knowledge and caution, particularly when existing health issues are involved.
Maintaining and Evolving Your Keto Journey
Embarking on a ketogenic diet is not just a step towards weight loss; it’s a shift in nutritional intake that prioritizes fats and proteins while minimizing carbs, aiming to maintain a state of ketosis for various health benefits. Adhering to a high-fat, low-carb diet can lead to improved blood sugar levels and may contribute to managing conditions such as type 2 diabetes, epilepsy, and even reducing risks associated with heart disease and cancer.
Long-Term Success Strategies
To secure long-term success on the ketogenic diet, it’s crucial to embed certain habits and practices into your daily life. Consistency in maintaining a low-carb, moderate-protein, and high-fat diet is the cornerstone of staying in nutritional ketosis. Below are strategies for sustained adherence and success:
- Monitor Intake: Utilize tools and apps to track daily consumption of carbs, fats, and proteins, ensuring they align with keto ratios.
- Regular Exercise: Integrate physical activity to enhance the ketogenic process—ketosis— and improve overall health.
- Meal Planning: Invest time in preparing keto-friendly meals to avoid the temptation of off-diet foods that could disrupt your metabolic state.
- Ongoing Education: Stay informed about new keto research and evolving guidelines to refine your approach as needed.
Making ongoing adjustments and measuring success in ways beyond weight loss, such as improved energy levels or stable blood sugar readings, can provide motivation and helps in personalizing the diet to your specific health goals.
Adapting Keto for Special Considerations
The ketogenic diet may need to be tailored to accommodate different individual circumstances, such as family life, existing health conditions, or lifestyle choices:
- Nutritional Needs: For those with special dietary needs, focusing on nutrient-dense foods like non-starchy vegetables, nuts rich in fiber, and seeds ensures you receive all necessary vitamins without compromising ketosis.
- Pregnancy and Breastfeeding: Women who are pregnant or breastfeeding should adapt the diet to meet increased nutritional requirements while monitoring fat intake, particularly avoiding high amounts of saturated fats.
- Vegetarian/Vegan Options: Vegans or vegetarians can adopt a keto approach by choosing high-fat plant sources like avocado and coconut and including protein-rich foods such as tofu and vegan cheese substitutes.
- Medical Conditions: Individuals with health conditions such as high blood pressure, heart disease, or diabetes should consult healthcare professionals to personalize the diet in a way that supports their medical needs and complements other treatments.
Ongoing support from family, counselors, or online communities can be invaluable for those adjusting their diet in the face of these considerations. It’s important to remember that adopting the keto diet is a personal journey that requires fine-tuning to fit one’s lifestyle and health objectives.
Frequently Asked Questions
Starting a ketogenic diet involves understanding the essentials of the diet, the foods to eat and avoid, and how it facilitates weight loss. This section addresses some key questions beginners might have about embarking on a keto journey.
What foods are essential for a keto diet?
Essential foods for a keto diet are those high in fats and low in carbohydrates. They include avocados, cheese, fatty fish such as salmon, meat, and low-carb vegetables like spinach and kale.
What are some easy keto-friendly recipes for beginners?
Simple keto-friendly recipes for beginners encompass dishes like omelets with spinach and mushrooms, salads topped with high-fat dressings, and grilled chicken with zucchini noodles. These meals emphasize fat and protein while minimizing carbs.
How can keto dieting assist with weight loss?
Keto dieting can aid in weight loss by shifting the body’s metabolism from using carbohydrates as its primary fuel source to burning fats instead. This state, known as ketosis, can result in efficient fat burning and weight reduction.
Where can I find a free keto diet plan tailored for women?
Free keto diet plans tailored for women can be found on websites dedicated to keto dieting and nutrition. They often provide meal plans, recipes, and nutritional guidance suited for a woman’s caloric needs and preferences.
What are the common foods to avoid when following a keto diet?
When following a keto diet, common foods to avoid are those high in carbohydrates such as bread, pasta, sugar, legumes, and starchy vegetables. Limiting these foods is crucial to maintaining a state of ketosis.
What are the initial steps to achieving ketosis for a beginner?
Initial steps to achieving ketosis include drastically reducing carbohydrate intake to between 20 to 50 grams per day, increasing fat consumption, and monitoring for signs of ketosis, such as increased thirst, reduced hunger, and higher concentration of ketones in the blood or urine.


Did Jon Hamm sneak into your dream last night? Don’t feel guilty and tell your husband! Blame that cheddar cheese you were snacking on last night! Rather than a desire to be adulterous, those cubes of delicious cheddar may be the cause of your lustfully pleasant dreams as of late. While there are many theories about why we dream what we dream, we can’t ignore the potential power of foods and digestion on our dream states.
Here are some foods, and how they might be affecting your nightly romps into the unconscious:
According to a study done by the British Cheese Board in which participants were instructed to eat two-thirds of a piece of cheese a half hour before bed, cheddar may be the cause of any pleasant dreams you have, while blue cheese may be making your dreams more bizarre. If you’re looking to inject some rainbows, French models, fields of daisies, or Jon Hamm into your dreams, do try some cheddar cheese and crackers as an appetizer at dinner time; if you’d rather float down the rabbit hole in an Alice and Wonderland trippy dream, add gorgonzola cheese to your salad before bed. You might just spot the white rabbit!
Did you indulge in a hamburger or chow down on a huge southern cooking inspired meal today? According to a study done in 2000 by the Journal of Mind and Body, your dreams may turn into nightmares of the “I’m naked at work” variety, thanks to the heavy duty work your digestive system is doing to break down those fatty foods you ate, according to Web MD. Then there’s the heartburn and gas, which aren’t exactly sleep-friendly, pleasant dream helpers. Avoid the binge before bed!
Foods Containing L-tryptophan
Are you finding yourself needing a peaceful dream, or a few extra hours of shut-eye? Dr, Lori Shemek says that foods containing the amino acid L-tryptophan, are said to help induce peaceful sleep and dreams, although beware: you can have very intense dreams from such foods! Our bodies do not make L-tryptophan, an essential amino acid and protein building block, so we must get it from foods like milk, cheese, fish, poultry, meat, eggs, beans, and more if we want to have those peaceful dreams.
Note: Turkey may contain L-tryptophan but even Snopes.com, a site known for sniffing out lies and heresy, has laid to rest the rumor that turkey will make you pass out cold at Thanksgiving. It’s actually the huge meal, carbohydrates, alcohol, and turkey that causes you to be comatose on Turkey day but foods containing L-tryptophan can give you those blissful dreams you’re looking for, especially since many of the foods that contain L-tryptophan, like fish, also contain vitamin B6, which helps dream recall! So you might be recounting your dream vividly the next day.
Chocolate Before Bed? No More!
As much as a delectable dark chocolate dessert is tempting, the caffeine and sugar in chocolate, especially dark, may cause you to not only have a restless night of sleep but also bad dreams. Chocolate also contains theobromine, which increases your heart rate and causes sleeplessness. As delicious as chocolate is, you may want to hold off on those Godiva truffles tonight.
Milk: Does a Dream Good
Milk contains melatonin, which can give you the beauty sleep you’re dreaming of. Melatonin helps you sleep longer, so expect some good REM sleep and dreams when you have a glass of milk before bed!


You should start the race properly rested, hydrated, and nourished if you intend to do an overnight relay.
Eating properly for a long-distance race actually begins a week beforehand. During the race, concentrate on consuming lots of carbs that are simple to digest, such as potatoes, rice, quinoa, and oats. Consume snacks that balance protein and carbs, such as trail mix, jerky, energy bars, apples, and bananas.
Focus on consuming a lot of complex carbs in the days before the marathon, such as whole grains, fresh fruits, and vegetables. The 150-mile race consists of 24 segments, nine of which are through the Great Allegheny Passage. As a registered dietitian, I’ve experienced too many instances of “fail to plan, plan to fail.”
Here are some suggestions for managing your diet while competing in a relay race:
1. Avoid Too Much Fiber
Fruits, vegetables, grains, and legumes are nutrient powerhouses because of their high fiber content. You should know which foods to avoid when planning a relay race. Consuming these items in excess might lead to serious stomach problems.
As a result, it’s crucial to modify the diet appropriately and include foods that are simpler to digest, such as lean proteins, dairy products, and fats.
Eating too many high-fiber meals might compromise your performance due to digestive problems when competing in a long-distance running race.
Any runner’s health depends on eating high-fiber foods before, during, and after a running event; nevertheless, moderation should always be used.
Each person has a distinct threshold for how much fiber they can tolerate during a running event. Some athletes may be able to consume a lot of fiber with little to no stomach discomfort.
Other runners who overindulge in fiber risk developing severe cramps and bloating. As you work out, try various foods to see which high-fiber foods your body can and cannot manage as you work out.
2. Avoid Junk Food
Healthy foods high in calories and nutrients can fuel your running performance by enhancing your alertness and energy.
Following great diets and knowing what foods to eat becomes essential. Healthy diets might give you an upper hand.
These nutrients may be converted into glycogen, which your body uses as its main energy source when exercising.
During the digestive process, food is broken down into its most basic components, such as proteins, carbs, and lipids.
High-sugar junk food won’t provide sustained energy, so you can have energy dumps and feel exhausted shortly after consuming it.
However, eating poorly might make you perform worse, especially if the diet is heavy in fat and sugar.
A bad diet can compromise the immune system, increase susceptibility to illnesses, and leave you feeling bloated and uneasy.
Additionally, unhealthy diets may be deficient in vital vitamins and minerals for good body operation. They could also hurt your performance, particularly if they’re heavy in fat and calories.
3. Dairy And Dairy Products
If you haven’t been consuming fiber and are having stomach pains, dairy may be the source of your digestive problems.
For those who are lactose intolerant, dairy products can result in various symptoms, including bloating, cramps, diarrhea, and nausea.
When they begin jogging, a surprising proportion of people learn they are lactose intolerant.
A person with lactose intolerance may experience stomach discomfort due to dietary or lifestyle changes. Yogurt, milk, cheese, and other cream-based foods may be to blame.
The easiest approach to determine if you are lactose intolerant is to see your doctor, who can diagnose and offer guidance on managing your nutritional needs.
Fortunately, several different nut milks are readily accessible today, making it simple to locate an option that is simpler to digest.
4. Spicy Foods
Contrary to what the general public thinks, there is no proof eating spicy food affects a runner’s performance.
Why wouldn’t eating spicy food boost your workout? Spicy food may increase your metabolism.
Heartburn, indigestion, and irritation of the small and large intestinal lining can all be brought on by high quantities of capsaicin, the molecule that gives chili its heat.
Running on the track won’t be improved by consuming a meal heavy in chili peppers.
This comes as a letdown, especially if you’re the type who enjoys working up a sweat when jogging.
Chili peppers and other spicy foods in excess might hinder your running performance.
Therefore, refrain from eating hot chicken wings, Mexican cuisine, or curries the night before or the day of your run.
Instead, choose lighter options like steamed or grilled salmon, cereal, or simple spaghetti with olive oil and parmesan.


Interactive Wool Group (IWG) is the company which distributes the OFDA2000 - Australia�s most practical and economical instrument for on-farm fleece testing. IWG is the exclusive distributor of OFDA2000 throughout the world. More than 90 OFDA2000 units now operate in Australia, New Zealand, South Africa, Argentina, Uruguay, Italy, United States and China... There's nothing like a Juicy, Tender, Flame Grilled Steak and melt in the mouth Baby Back Ribs. Steak lovers and diehard diner's know there's no place like SSS BBQ Barns for Supreme Quality Product. The proof must be in the pudding as it now has grown to five busy restaurants with a multitude of accolades to its credit. SSS BBQ Barns is the first and only steakhouse to ever win the National Restaurant and Catering awards for Best Themed Restaurant in Australia two years running, a major feat in its own right.
1 Software Category - iwgofda Quality Control Software (19 other websites)
Interactive Wool Group (IWG) is the company which distributes the OFDA2000 ... This...


Merimbula's Premier Cafe Experience
Where Good Food Meets Great Views
Welcome to Merimbula's premier waterfront cafe, where the perfect blend of good food and great views awaits.
Nestled along the shores of Merimbula Lake, The Waterfront Cafe offers an extraordinary dining experience against the backdrop of captivating lake views. Our multi-award-winning establishment has been a local favorite since 2005, with a reputation for exceptional hospitality and cuisine. As you dine with us, bask in the warmth of the sun’s rays and the mesmerizing dance of light on the water’s surface. Whether you choose to unwind indoors or on our al fresco terrace, you’re in for a treat.
Exceptional Food, Friendly Vibes, Stunning Views
A fantastic cafe, blending aromatic coffee with delightful pastries.
We take pride in being one of the top destinations for coffee lovers in Merimbula, offering a warm ambiance and mouthwatering treats.
Our cafe’s unwavering commitment to quality permeates every aspect, from our meticulously brewed coffee to our delectable pastries. With every visit, you’ll encounter an experience that consistently surpasses expectations, leaving an indelible mark on your senses and heart.
Immerse yourself in a delightful coffee experience, expertly marrying the finest beans with dedicated craftsmanship. Our passion for coffee transcends the ordinary, ensuring that each sip embodies the essence of Merimbula’s best cafe, defined by excellence, precision, and unmatched flavor
Committed to Crafting Coffee Excellence
Our cafe proudly serves some of the best coffee in Merimbula! We're not just a place; we're an icon that encapsulates a dedication to perfection. Our coffee is meticulously sourced from around the world, creating a harmonious blend of flavors that you won't find anywhere else.
From the moment the beans are ground to when the first sip touches your lips, our focus is on delivering an exceptional coffee experience. We understand that the art of brewing coffee is a precise craft, and we take pride in every cup we serve.
Explore the world of coffee with us, where different beans from across the globe come together to create a symphony of tastes. Our unwavering commitment to excellence ensures that each cup you enjoy embodies the essence of Merimbula’s best cafe, defined by its quality, precision, and unbeatable flavor.
OTHER SERVICES WE OFFER
LARGE GROUPS BOOKINGS
Merimbula's Best Cafe
Where exceptional food meets stunning waterfront charm.
Our average customer rating is 4.3 / 5
Get in touch today and let’s start brewing up memorable moments together.


Found 1 results. (0.062 seconds)
Then the land will yield its fruit, and you will eat your fill and live there in safety.
Bible > Leviticus > Chapter 25 > Verse 19
"Your threshing will continue until grape harvest and the grape harvest will continue until planting, and you will eat all the food you want and live in safety in your land." -
""Say to the Israelites: 'Of all the animals that live on land, these are the ones you may eat:" -
"I will send you rain in its season, and the ground will yield its crops and the trees of the field their fruit." -


Prime Minister: We are delighted that the Chinese market opens for our food companies
On Monday, January 12, Prime Minister Laimdota Straujuma held a meeting with a high-level delegation of the city of Shanghai (China) and entrepreneurs.
The discussion was aimed at introducing the Shanghai delegation to the Latvian economy and investment opportunities, and discussing concrete cooperation between the food industry companies of Shanghai and China. The meeting was also attended by the management of Food Union and Bright Food (Shanghai).
During the discussion, Laimdota Straujuma referred to the recent meeting with the Prime Minister of China in December 2014, during which it was emphasized that the gateway to the Chinese market is open for Latvian food products, especially meat and dairy products. The Prime Minister expressed satisfaction over the fact that Food Union could soon start cooperation with Bright Food because this company takes 20-30% of the Chinese food industry.
More detailed information:
Press Secretary to the Prime Minister
Phone: +371 29462451


It is crucial for underweight individuals to understand how to gain weight. When discussing methods for gaining weight, it is common for individuals to assume that it is a simple matter of mindlessly consuming food. However, in this situation it is crucial to know how to gain weight in a healthy manner.
The following are some ideas for skinny people to gain weight quickly or for those who wish to know how to gain weight in a week:
- Consume more calories than your body can burn; this suggestion is based on simple math, not rocket science. If a system has a bigger influx than an outflux, there is a high probability that the system will resort to material accumulation.
- Include protein-rich foods in your diet, as protein promotes lean muscle growth. Thus, consuming more protein-rich foods such as soy, salmon, eggs, dairy products, almonds, and whey protein aids in weight gain.
- High-carbohydrate and high-fat foods: It is crucial to consume foods like bananas, oats, quinoa, blueberries, sweet potatoes, cheese, and dark chocolate that are rich in carbohydrates and fat. Additionally, ensure that you consume at least three healthy meals per day.
- Weight lifting and exercise: If a person regularly lifts weights, the additional calories they consume will be stored in muscle rather than in the tummy or other areas.
- Consume energy-dense foods such as nuts including almonds, walnuts, and peanuts, dried fruits including raisins or prunes, dark chocolate, high-fat dairy foods such as condensed milk, full-fat cream, cheese, milk, vegetables such as potatoes and yams, etc.
- Milk: Prefer whole milk and consume at least one full glass every day.
- Protein and weight gain supplements are available as powders that can be mixed with milk to create shakes. Avoid developing a habit of relying solely on these goods and skipping nutritious meals. Use such supplements in limited quantities and for a limited time from reputable brands.
- It is not a new adage, but rather an old one, that the secret to good health rests not only in healthy, delicious cuisine, but also in sufficient sleep. Sleep has a key function not only in your mental health throughout the day, but also in digestion and the whole metabolic process, as demonstrated by scientific research. Similarly, including yoga into your daily practise helps you de-stress, normalise your sleep cycles, and improve your mental and emotional health. All of these elements ultimately result in a calmer, more relaxed state of mind, prevent any unneeded weight loss, increase appetite, and indirectly cause weight gain
- Smoking is damaging to your health, as it initially affects your respiratory health and then progresses to an overall weight loss and inefficient body processes.
Read More Like This Here


Ways That You Can Use to Put the Protein Powder in Your Diet
The one thing that you need to know is that there are numerous benefits that are brought forth by hemp proteins. Most people find that consuming this product is complex, but this does not have to be the case. It is possible to use it in the many foods that you consume on daily basis.
Shakes and smoothies is one of the ways that you can use to put in the protein hemp. This is very simple, by adding around two tablespoons of the product into your smoothie, you will end up getting all the benefits that the protein offers. Doing this is not hard, and the best part is that you will hardly taste the product.
If you like taking cereals in the morning you will be surprised how simple it is to mix the protein powder into the mix. Put a few spoons into your bowl of cereals and you will be ready to go. To get the best results you need to use it every morning.
If you are the type that enjoy getting a healthier breakfast like oatmeal then you can still use the protein hemp. Eating oatmeal in the morning is not only nutritious but also beneficial. You should note that the addition of the hemp powder will only make the breakfast have many more benefits. In a half up of dry oats you need to mix about 2 spoons of the protein hemp and consume a healthy breakfast each morning.
Muffin is a snack that can be consumed at any time of day. You can mix the hemp protein with your muffins. The one thing that you should note is that the best way to add the protein is when you are making the muffins. It is paramount to ensure that you have used the right measurement so that you can get the best outcome. The one thing that you should know about this system is that you will not only end up getting a great taste, but you will also consume healthily.
You will find that there are many individuals who like consuming ice-cream but no one thinks of it as being a product that is healthy. The one thing that you should know is that if you put some protein hemp powered then this is a concept that can change. When you get the right recipe you will benefit from the protein hemp and the delicious snack. The best part is the fact that you will not be required to use an ice-cream maker.


We are a small speciality catering company. We prepare food
for parties, families, individuals or just for your freezer.
Our goal is to make the food so you don't have to.
Think of us as your own private chefs that no one sees and
won't know was ever there. Just give us a call , place your
order and when it's ready either pick it up or we can deliver
it to you.
We have a menu with many options to choose from but don't
let it limit you. You can bring us your recipes or we will come
up with new ideas and options, just tell us what you would like.
Since everything is made from scratch we ask at least 48
hours notice on any order. For larger parties, depending on
the size, at least one week. But since we are small placing
orders earlier will help ensure we can be ready when you are.


HOW TO COOK HEALTHY MEALS - COOK HEALTHY MEALS
How to cook healthy meals - Buy cookie cutters - Cookware anodized.
How To Cook Healthy Meals
- financially secure and functioning well; "a healthy economy"
- having or indicating good health in body or mind; free from infirmity or disease; "a rosy healthy baby"; "staying fit and healthy"
- In good health
- Indicative of, conducive to, or promoting good health
- (of a part of the body) Not diseased
- promoting health; healthful; "a healthy diet"; "clean healthy air"; "plenty of healthy sleep"; "healthy and normal outlets for youthful energy"; "the salubrious mountain air and water"- C.B.Davis; "carrots are good for you"
- Providing detailed and practical advice
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- (How To’s) Multi-Speed Animations
- The food eaten on such an occasion
- Any of the regular occasions in a day when a reasonably large amount of food is eaten, such as breakfast, lunch, or dinner
- (meal) any of the occasions for eating food that occur by custom or habit at more or less fixed times
- (meal) coarsely ground foodstuff; especially seeds of various cereal grasses or pulse
- (meal) the food served and eaten at one time
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- (of food) Be heated so that the condition required for eating is reached
- Heat food and cause it to thicken and reduce in volume
- someone who cooks food
- prepare a hot meal; "My husband doesn't cook"
2/365 must be healthier....
To be honest I should eat more fruit, I presume I am not the only person who feels they eat too much crap! I try to be good, but I love my food. Today I have decided I am going to eat healthier and try to lose a stone. I gave up smoking 9 days ago so it seems the next logical step in getting healthier (excerise will come later... I don't want to push it!)
So I will cut down on crisps, chocolate and wine. I will eat more fruit and veg and cook healthier meals... I will try anyhow!!!!!
This is day 2 of my 365... I am having lots of fun playing with my camera and enjoying learning how it works.
Pasta with Pepper Relish
Mmm, now this was one hell of a tasty meal - from Delia's How to Cook Book Three 'Pasta with Pepper Relish'. I love using rigatoni pasta and this meal was low fat, hurrah!
frosting decorating cookies
electric pressure cooker recipes
how to cook pickled pork
diabetic cookie recipes free
work in the cook islands
dane cook atheist video
cook county cemeteries


Count down the days… - Paris/Local Food And Wine
posted by Paige Donner
TOP TEN OF WORLD’S BEST RESTAURANTS, 2011
This year Chef Inaki Aizpitarte’s Le Chateaubriand made it into the Top Ten of the World’s 50 Best list.
129 avenue Parmentier 75011 Paris
+33 (0) 143574595
The dinner choice is Prix Fixe and no one has ever complained. If you have one restaurant to try when you are in Paris, this is a Winner!
In 2010 Le Chateaubriand was #11. In 2011 Le Chateaubriand is #10 on the 50 Best Restaurants in the world list.
By Paige Donner
There’s a new sandwich shop in the shadow of the Louvre and it’s called 144. Very catchy name considering it is at 144 rue St. Honoré. I half suspect that its young owner, Italian-French “Tony,” is internet savvy enough to realize that this is the way to rank high in a mobile search. Name your shop the address. Simple.
Well, it’s good thinking, because on a hot, dusty summer afternoon after you have been traipsing through the priceless halls filled with magnificent artwork that is the Louvre, the last thing you want to do is scurry your way past all the souvenir shops on Rue Rivoli in hopes of finding an affordable place to rest your weary feet and quench your parched throat.
Just one street up from Rue Rivoli and close to Metro stop Palais Royale, 144 is the coffee shop-lunch café that serves up comfort not just in its decor but also in its choice of menu items. Want a bagel and cream cheese? (the real kind, the Kraft Philadelphia kind), you have come to the right place.
Want a slice of cheese cake? The NY kind. You can have it. There is also a small salad bar that you pay for by the gram. (A gram is sort of like an ounce but smaller - in case you’re new to the European thing. Think of it like miles and kilometers. Or Fahrenheit and centigrade. Same thing just different.)
Also in the glass lunch counter are delicious Focaccia including a salmon and cream cheese with thin slices of red onions foccaccia that Tony or his staff will toast for you on the spot. There is also the California Bagel, cream cheese and avocado, the Miami Bagel and the Bagel 144.
It’s not all American, however. There’s also a good selection of Italian choices. And you can have cupcake or a cookie to go with it. Wash it all down with an Orangina, Smartwater or our favorite, Pulco, Les Recettes Citronnade. Very refreshing and no added sugar, coloring or preservatives.
Tony just opened up 144 rue St. Honoré mid April. So give a guy a break and go get your cupcake. Wi-Fi complimentary.
144 Rue St. Honoré, Paris 75001 M. Palais Royale or Louvre Rivoli
by Paige Donner
Bob’s Kitchen is the place in Paris that all the New Yorkers say is THE place in Paris for Sunday brunch, - and lunch and breakfast any day of the week. Mark, the American co-owner and original instigator of Bob’s Juice Bar, and his French partner, Amaury, import their bagels from Brooklyn. So now you know.
The popping place is open from 8am to 3pm. Good luck finding a stool at one of the two communal tables in this fairly cosy Marais locale. Apparently health is not just a craze with the vacationing fashionables in Paris, it’s a staple to be relied on every day. The partner-owners are young(ish) and for Amaury, who majored in business, this is his first restaurant. He got lots of good experience, however, when he used to deliver pizzas. Mark has been at his Bob’s Juice Bar for a good six years and had already built up a following when Mark convinced him to partner on this new venture two years ago.
Bob’s Kitchen is reliable and tasty, and, yes, reliably tasty. You can count on a daily freshly made soup, juice blend, stew and sandwich (on a - yes, you guessed it! - bagel). The ingredients change every day. So one day you might get a pumpkin soup and the next day a tomato cashew basil soup. And one day you might enter the Paris lunchroom to find a hummus bagel to greet you and the next day it might be grilled vegetables. The countertop also always has the maki handrolls, vegetarian, that people seem to grab as soon as they walk in.
Mind you, none of my hippest Parisian foodie friends (some of them editors) seem to really know about the place. I heard of it when, during Fashion Week, I was strolling one of the showrooms with a chi chi Fashion PR Exec and he and one of the young designers (from Brooklyn) were making lunch plans and the conversation went something like this: “Do you know Bob’s Kitchen?!” “I love Bob’s Kitchen! I eat there every Sunday for Brunch!” “OMG! Me too! Well, when I’m in town from Brooklyn.” And thus their date was made.
The buzz is that all the Fashion Editors ate at Bob’s Kitchen during Fashion Week. But, honestly, if you work as a journalist, or an editor, during Paris Fashion Week, you don’t have a minute to eat, let alone sit down to a meal and eat, and definitely not in the Marais which is near absolutely nothing (from a Fashion Editor’s perspective).
Nonetheless, the reason to go to Bob’s Kitchen is that the food is good, it’s healthy and nourishing, the people are nice, there’s an electric guitar in the window and a piano in the corner and rue des Gravilliers is right smack in the center of the wholesale shopping district, the Marais. Enjoy. I know I do whenever I pop in. And remember to get yourself some of the carrot cake or at least a matcha green tea and white chocolate cookie.
Starting Thursday March 10
10€ to play
Spring Boutique, 52 Rue de l’Arbre Sec, 75001 Paris
30€ and Under Red League:
A tasting of 6 artisanal French wines in the 16th century Spring wine cellar with special afternoon snacks from the Spring Kitchen.
By Paige Donner
Several of Paris’s Starwood Group Hotels, in addition to independently-owned restaurants and cafes have dedicated their Spring menus to using exceptional, locally Ile-de-France sourced ingredients. Local here is defined as originating no farther than 200 km. outside of Paris. This both supports Ile-de-France regional growers and eliminates much of the negative environmental impact that long-distance transportation of food products requires.
At the Paris restaurants: L’Orénoc duMéridien Étoile, the First at the Westin Paris-Vendôme and the Étoiles at the Sheraton Paris-Charles de Gaulle, you will find these specially crafted “Local” gastronomic menus that are being served in their main dining rooms, for room service and even for conferences and meetings.
In addition, at Le Meurice, the triple-Michelin-starred Chef Yannick Alléno has created a “mythical and savory” menu which he has dubbed « Terroir Parisien® » that he is serving for his lunch time guests. A range of products he has sourced from nearby Ile-de-France villages including mint from la Forêt (52 km).
Similarly the new trendy Lafayette Organic on Grands Boulevards is featuring all organic produce and products from Ile de France. And if you choose to dine at the restaurant, Chez Bruno, you will have the chance to enjoy artisan coldcuts from Michel Ballereau, of Sceaux (14 km), farm-raised chicken from Pouligny à Jouy in Morin (76 km), and fresh cheeses from the 30 Arpents Farm in Favières (41 km). And that’s not all, you will also get to try local honey from beekeeper Rémy Vanbremeersch and Carl Marletti’s artisanale pâtisseries. And when you find yourself in the Denfert Rochereau quarter with an appetite for some local flavor, stop in at Ghislaine Arabian’s restaurant, Les Petites Sorcières, where she is spotlighting the local produce of Claude and Catherine Gallienne from Neuville (67 km), and the fresh-baked breads of Parisien Jean-Luc Poujauran.
by Paige Donner
March 20th is Macaron Day in France where famed patissiers such as founder of Macaron Day, Pierre Hermé, are giving out samples of the flavorful crispy/soft cookie-dessert of choice of French gourmets all throughout the city and even in his Tokyo locations.
All the members of Relais Desserts participate in this joyous and delicious celebration of the arrival of Spring, hosting tastings and sample giveaways in their confectionaries and bakeries not just in France but also in Belgium, Luxembourg and even as far away as Japan and the U.S. The day benefits the rare disease charity dedicated to those who suffer from the Williams and Beuren syndrome.
Some flavors to try: passion fruit, rose, orange blossom, chocolate, foie gras with fig filling…and so many more!
Some addresses in Paris to get you started:
56, bd de Port Royal - 5e ardt - Tel : 01 45 35 36 80
35, rue de Vaugirard - 6e ardt - Tel : 01 45 44 48 90
2, rue Wurtz - 13e ardt- Tel : 01 45 65 00 77
238, rue de la Convention - 15e ardt- Tel : 01 45 33 85 09
Pierre Hermé (also in his boutiques in Japan)
4, rue Cambon - 1er ardt - Tel : 01 43 54 47 77
39, av de l’Opéra - 2nd ardt - Tel : 01 43 54 47 77
72, rue Bonaparte - 6e ardt - Tel : 01 43 54 47 77
Publicisdrugstore - 133, av des Champs Elysées - 8e ardt - Tel : 01 43 54 47 77
Galeries Lafayette (espace Luxe et espace Souliers) - 40, bd Haussmann - 9e ardt
185, rue de Vaugirard - 15e ardt - Tel : 01 47 83 89 96
58, av Paul Doumer - 16e ardt - Tel : 01 43 54 47 77
Jean-Paul Hévin (19th march)
3, rue Vavin - 6e ardt - Tel : 01 43 54 09 85
231, rue St Honoré - 1er ardt - Tel : 01 55 35 35 96
23 bis, av de la Motte Picquet - 7e ardt - Tel : 01 45 51 77 48
Lafayette Gourmet - 48, bd Haussmann - 9e ardt
53, rue Caulaincourt - 18e ardt - Tel : 01 42 57 68 08
57, rue Damrémont - 18e ardt - Tel : 01 42 55 57 97
For more addresses go to: Jour du Macaron
What are some of the latest food trends in Paris?
Wine bars that serve food have been popping up all over in the past year, and it’s been nice to have more options that don’t require advance booking or a three-course commitment. Don’t get me wrong, I love a good four-hour meal, but wine bars are great for those nights when you just want to nibble without breaking the bank.
There are 6360 restaurants in Paris. But there is only one that lays claim to the throne of the Trocadéro. There, seated at the right hand of arguably the most recognizable monument in the world, is the Café de l’Homme.
It would be easy to choose to stop in at the Cafe to warm up or cool down, depending on the season, after a session of sightseeing. But it’s not really that kind of cafe. Indeed, it’s not at all a cafe, not even in the French “brasserie” sort of way. It’s a full-on restaurant.
Just slightly at arm’s length, despite its famous address, it is a restaurant that is easily overlooked. You reach the Café de l’Homme by entering through the same monumentally sized doors as you do for the Musée de l’Homme. This is probably why it took me a bit of time to brave the experience.
But once inside, I realized that the Cafe’ is completely independent from the Museum and neither are places that are even remotely intimidating. The Café de l’Homme’s actual entrance is shielded by a floor length dark olive velvet curtain that the Butler/Coat Checker and the Maitre d’ keep firmly shut to keep in the warmth.
Once through the olive emerald veil, the red warmth with tones of leather couches and sparkling wine glasses, greets you. That’s if you can peel your eyes away from the straight-shot view of the Eiffel Tower.
It would be lovely to be able to order a drink at the bar as you await your dinner mates, but, alas, the Maitre d’ will fussily try to seat you straightaway or usher you back outside into the cold hallway to wait. Not exactly overabundant in the art of graciousness. There is a couch-loungey seated area off to the far left of the dining room where you can share drinks with friends. It seats one group. Only.
All snootiness is forgotten however once your meal is served. Appetizers include choices of Riquette salad with parmesan shavings and pine nut kernels; Tuna belly with Basque Country lettuce hearts; and even King Crab salad.
For the main dish the Grilled Iberico Pluma (pig) marinated in ginger is tender, sweet and spicy; the roast French Rack of Lamb with Terragon sauce is a classic; and if you want steak, they serve a 200 gr. Fillet. It’s not cheap: the main courses start at 23 Euros, and quickly average at around 32 Euros.
Remember, you are paying for the view. When you think about it, those across the river who are dining at Jules Verne and looking down at you don’t even have the view that you do. And you didn’t even have to take an elevator to get where you are.
Reservations are definitely recommended. The dining room might have some empty seats at 7:30 but by 8:00 they will all be filled. Leave room for dessert. They do the chocolate molten cake pretty well, but their Strawberry soup with Sichuan pepper and organic vanilla cream is interesting enough of a blend of flavors to have to try. They also serve a satisfying plate of A.O.C. cheeses.
Café de l’Homme. Come for the view. Stay for the food!
Restaurant Café de l’Homme - 17 Place du Trocadéro, Musée de l’Homme - Paris XVIe - Tel : +00 33 (0)1 44 05 30 15


FLATHEAD RESERVATION — The CSKT Food Sovereignty Program and the People’s Food Sovereignty Program continue their work to provide nutritious local food and promote tribal food sovereignty through a variety of food projects available across the Flathead Reservation, albethey separately.
“We’re working on the Fresh and Local program,” said Trina Fyant, CSKT Food Sovereignty Program consultant. “We want to process local produce in our kitchen at Kicking Horse.
“We hope to distribute those in addition to the regularly scheduled meals at senior tribal centers through the Elders program,” Fyant said. One of the primary goals is to reduce the amount of processing and prepping that cooks must do. “We hope to deliver them food that can be added to a meal or meals that clients can take home.”
While they want to focus on making the process of providing meals easier, there is another concern that on days or weekends when Elders do not pick up meals, they are not getting the nutrition and nourishment they require. It’s one of the main reasons they want to have nutritious food on-hand and save the cooks the extra work, as many of them will volunteer a significant amount of time to process and prepare food.
However, the Fresh and Local program currently has ground to a halt due to a slow hiring process. The CSKT Food Sovereignty program was unaware of how lengthy the hiring process can be. They require a program manager, as well as warehouse workers/drivers and production cooks.
According to Fyant, there are hundreds of meals to distribute and a number of locations to cover; more hands are needed to complete the task, and the sooner they have people hired, the more people they can feed nutritious food.
“Children are the biggest need besides the Elders,” Fyant said. The CSKT Food Sovereignty program aspires to reach out to some of the area’s schools. They have until the end of the year to use the Headwaters Foundation funding, and they intend to make good use of it this summer.
Because the hiring process has been ongoing since January, they are considering turning to emergency hiring because April is quickly approaching.
This year, the People’s Food Sovereignty program received three grants from the First Nations Development Institute to expand its capacity and focus on environmental conservation, especially for natural grasslands and forage, and wildlife, particularly big game. They are increasing capacity, revamping programs, and forming new collaborations.
The People’s Food Sovereignty program is concluding their second year of distributing elk and deer meat, and will be expanding their project with Montana State University this summer.
Within a year, they increased their capacity from more than 300 to more than 700 participants, more than doubling their capacity. They were also able to distribute lake trout from the Fish Keepers program, as well as other traditional beef cuts, like beef heart, tongue, and kidneys.
They have a tribal hunter list, with more than 15 CSKT member hunters volunteering to provide elk and deer meat. “We appreciate the support from tribal membership and program participants,” said co-founder Patrick Yawakie.
They will be working on dry meat processing and meal preparation.
“We will also be collaborating with Glacier Lake School on a Mother Garden,” said Yawakie. And they will continue their second year of distributing garden boxes, soil, compost, plants, and tools to tribal communities across the Flathead Reservation.
“We will continue to focus on providing tribal households with access to traditional meats, decolonizing diets, and ensuring that there is food available to supplement that over time,” said Yawakie.
Yawakie was asked by Char-Koosta News if the two programs would collaborate more in the future, given that ideas and development plans had already been shared. Yawakie hopes for more collaboration because it can be beneficial for programs with similar goals to work together.


Alcoholic Drinks lovers are no longer surprised by the usual combination of alcohol with juice or syrup. So, unusual components such as milk or ice cream arouse interest and desire to try the taste of this drink. The Tipsy Alcohol Shop Toronto Team gathered a few exciting and delicious recipes for cocktails with dairy products in the ingredients. Try them and enjoy!
Milk alcoholic cocktails don’t have as much variety as drinks based on alcohol with juices or syrups. Nevertheless, they are very much in demand and famous, so you can make alcoholic shakes at home if you wish.
Milk alcohol shakes from Tipsy’s Alcohol Delivery
So, our alcohol delivery team has found the most delicious recipes to make a recommendation for you.
- 100 g of chocolate;
- Milk – 200 ml;
- Chocolate Liqueur – 50 grams;
- 1 tbsp. granulated sugar.
Pour the milk into a saucepan, heat well and remove from the stove. Dissolve sugar in milk and add pieces of chocolate. Mix thoroughly. Let the chocolate-milk mix cool, add the liqueur and stir it.
Put ice cubes in the bottom of the glass and fill it with “Chocolate Miracle.”
- milk – 200 ml;
- 150 ml of cherry liqueur;
- 50 ml of coffee liqueur;
Pour the milk into a bowl to mix the components, add two kinds of liqueur, and mix well with a spoon. Place a few ice cubes each in glasses, and fill them with “Milk liqueur.”
For four servings of shake, you will need the following ingredients:
- 50 ml of egg liqueur;
- 0.5 l of milk;
- two bananas;
- 100 g of vanilla ice cream.
Peel the bananas and cut them into small pieces. Put them in a deep bowl, add the milk and ice cream, and blend everything with a mixer until smooth. Add the egg liqueur to this milk base, stir and pour into glasses.
To prepare this milky alcoholic cocktail at home, use the following ingredients:
- 200 ml of milk;
- A slice of pineapple – fresh or canned;
- 100 ml of pineapple juice;
- egg yolk;
- a tablespoon of lemon juice;
- 2 tbsp. sugar;
- 20 ml of rum or cognac;
- 1 tbsp. crushed ice.
Place the egg yolk in a bowl, add the granulated sugar and rub it with a spoon. Put this mass into a big glass, add milk, lemon and pineapple juices, cognac or rum, ice, and stir.
Put a slice of pineapple at the bottom of the glass, pour the drink, add ice and drink through a straw.
Where to buy alcohol online Toronto?
We’re sure you can’t wait to try these cocktails! If you don’t have to waste time shopping for alcohol, buy alcohol online Toronto, and we’ll have it delivered in less than an hour!
As Thomas L. Hunt, a 38-year-old entrepreneur from Toronto, I attended the University of Toronto before opening my thriving online liquor store. My passion for the industry and dedication to customer satisfaction have made me a successful business owner in the competitive world of online liquor sales.


Having the correct diet plays a huge role in making or breaking your bodybuilding goals. A lot of people are not sure about what they should eat to bulk up. There are various types of foods that can help you on your way to gaining mass and likewise there are a lot of foods that can do more harm than good to your body. You need to know what combination of foods you should eat in order to give your body the required amount of nutrients it needs, to bulk up.
Bodybuilders need to eat at least six times a day. This may seem like quite a demand on your digestive system, however, it is necessary for your bodybuilding goals. You can eat smaller meals, however, each and every meal needs to contain an ample amount of protein and carbs. Try to eat smaller meals and then have snacks in between your meals as well. This will keep your blood sugar and metabolism regulated and stimulates the production of new muscle.
You have to try your best to limit processed foods. It is one of the hardest things to do for the average person, let alone someone who has to eat six times a day. Processed food is high in sugar and calories, but contains little nutritional value. If you can cut this type of food out of your diet, you can keep your New years resolutions.
Staying hydrated is one of those things that is necessary for peak performance in the gym. If you do not hydrate yourself, you run the risk of becoming dehydrated. Drink water as much as you can and avoid sugary drinks. Not only do they add to your waistline, but renders your body’s defense against free radicals and toxins useless.
You should be consuming lean protein several times a day.Not only does it encourage muscle growth, but stimulates the release of fat burning hormones as well. Chicken, lean beef, fish and lower fat soy and dairy products are all good sources of protein. Beans are also another great source of protein and fiber that is often overlooked.
There are two different types of carbs, the starchy carbs, which consist of bread, pasta and rice and the non starchy carbs that consist of fruits, vegetables and whole grains. Both are good for you, however starchy carbs are best consumed first thing in the morning or directly after a workout, since they are faster acting.


Are you a fan of mandarins? If so, you’re in for a treat! Today, we’re going to explore a creative and delicious way to use those mandarin peels that you might usually throw away. Get ready to make a delightful recipe that’s not just easy but also a wonderful way to reduce waste and add a zesty twist to your culinary creations.
Let’s gather our ingredients :
- 1 kg of mandarins
- Water (enough to cover the peels)
- 100 ml of mandarin juice
- Juice of one lemon
Now, let’s get started on this incredibly delicious journey.
Step 1: Prepare the Peels Begin by peeling your mandarins. Make sure to remove as much of the white pith from the peels as possible, as it can introduce a bitter taste. Once you have your peels ready, gather them up – they’re about to become the star of the show!
Step 2: Boil the Peels Place the mandarin peels in a pot and cover them with water. Bring the water to a boil and then let it simmer for about 15 minutes. This process helps to soften the peels and remove any remaining bitterness.
Step 3: Sweeten the Mix After the peels have been boiled and drained, it’s time to add some natural sweetness. Combine the peels, mandarin juice, and lemon juice in a pot. The citrusy combination of mandarin and lemon juice creates a delightful aroma and adds a natural sweetness to the mix.
Step 4: Let It Simmer Let the mixture simmer gently. Keep an eye on it, stirring occasionally, until the peels become translucent and the liquid thickens into a syrupy consistency. This is when the magic happens – the peels absorb the lovely citrus flavors, turning into a delightful treat.
Step 5: Enjoy Your Creation Once done, allow the mixture to cool. You’ll notice the peels have transformed into glossy, candied pieces, bursting with flavor. Use them to add a zesty touch to desserts, or enjoy them as a standalone treat.
Not only is this recipe incredibly delicious, but it’s also a wonderful way to make the most out of your mandarins, ensuring that nothing goes to waste. So next time you find yourself with a bunch of mandarins, remember this delightful recipe and turn those peels into a treat that everyone will love! Happy cooking!


By Karen England.
As Sommer Cartier recommends in her bi-monthly column, Grow with Abundance, in this, the May 2021, issue of Let's Talk Plants!
"... summer is the perfect time to cultivate heat loving veggies."
In her article she gives tips for growing three of the more popular summer veggies and here are my tips, tricks and recipes for enjoying your garden harvest from those three vegetables.
In Sommer's article she recommends companion planting tomatoes and zucchinis with borage, lavender, pineapple sage, and African blue basil for the pollinator attraction benefit, but don't just leave it at that! Use those same herbs and edible flowers in your tomato dishes as well, such as in a simple tomato salad.
TOMATO SALAD -
Dice up a handful of freshly picked tomatoes, dress with olive oil and balsamic vinegar to taste. Season with sea salt and freshly ground black pepper and sprinkle with fresh edible flower petals from your garden and serve.
I have already written about some of my favorite tomato recipes in a previous newsletter and you can read the article here, (https://www.sdhortnews.org/post/come-into-the-kitchen-gardener-tomatoes-the-umami-superfood)
but since you can never have enough tomato recipes, here are a few more!
TOMATO SOUP: Move over Campbell's!
The Google is full of Fresh Tomato Soup recipes and you are sure to find one or two that appeal to you in a quick search. I like Rachel Ray's Summer Tomato Soup recipe which ". . . uses fresh tomatoes and a handful of pantry staples to make this warm weather version of tomato soup (only five ingredients plus EVOO and salt & pepper!)"
Pair Rachel's soup with Ina Garten's Grilled Cheese Croutons for an unbeatable treat.
Ina's Grilled Cheese Croutons (Serves 4 to 6)
4 (½-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyère cheese, grated
Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyère on two of the slices. Place the remaining two slices of bread on top of the Gruyère, -buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
TOMATO SAUCE - Move over Ragu'!
I like a no-peel kind of tomato sauce recipe since I want to eat ALL of my fresh tomato harvest including the peels and food.com's Easy Tomato Sauce with No Peeling is not only easy it's delicious.
But if you want to make something even easier than a no-peel cooked tomato sauce then you should try Martha Stewart's Pasta with Fresh Tomato Sauce
(https://www.marthastewart.com/904229/pasta-fresh-tomato-sauce) where the tomatoes are raw and uncooked.
Sommer says that "Beans taste best when harvested while they’re still relatively young and slender. To ensure a healthy bounty of beans, harvest frequently, allowing the plant to put its energy towards producing new pods."
This Bountiful Snap Beans article by Ruth Lively found on finecooking.com is all the "green bean inspiration" any gardening cook needs. Ruth says, "At my house, green beans are the summer garden’s alternative to lettuce. When the garden is pumping out beans, some version of an easy and versatile bean salad appears at dinner several times a week. But there are many other tempting ways to use a mess of beans."
Since, as Sommer states, "Zucchini is incredibly prolific; one or two plants can easily feed a dozen people. Even the blossoms are edible."
If you have a "zoodle" kitchen gadget which is a vegetable spiralizer, then here's a zucchini recipe winner. Spiralizers are readily available online and at kitchen and some grocery stores.
Three Ingredient Zucchini Alfredo
- Zucchini noodles
– 1 stick unsalted butter, divided
– Freshly grated Parmesan cheese, lots
– Olive oil, splash
– Pepper, to taste
– Salt, optional
1. Make a bunch of zucchini noodles called zoodles with a vegetable spiralizer tool. There are plenty of them available online and in stores. I bet you probably have one, but if you don’t have one then cut the noodles with a knife from a large zucchini. Remove the ends, slice the zucchini thinly longways then slice the slices into thin long “noodles”.
2. Sauté the zoodles in a cast iron pan with a splash of olive oil and a little (2T.) unsalted butter until soft and soupy.
3. Toss the hot noodles and all its juice in a bowl with 6 tablespoons unsalted butter that had been blended in a food processor with lots of freshly grated Parmesan cheese.
4. Season with lots of freshly grated black pepper. The Parmesan cheese is salty, so only use salt after tasting first.
(The zucchini recipe posted here was inspired by the 3-ingredient Fettuccini Alfredo recipe in the premier issue of Martha Stewart's Everyday Food magazine. This qualifies as a 3-ingredient recipe because olive oil, salt and pepper are considered pantry ingredients and don’t count. Ahh, new math.)
As Sommer says, "Share your surplus with your neighbors. Remember, a healthy garden is a harvested garden."
Editor-in-chief Karen England and some of her tomatoes, are known to wear "man-buns" when out in the garden . . .
You can follow her on Instagram


Three months ago I finished out the school year teaching at King’s Academy, and as I “retired” from teaching (in anticipation of the arrival of our twins), I set a new goal for myself: instead of buying bread from the store, I was going to bake all of our bread. So far I have stuck to that plan fairly well. Since the beginning of June, I have made approximately 20 loaves of sandwich bread and have bought exactly two loaves of sandwich bread from the store.
The keyword there, however, is sandwich bread. I have several good recipes for white, wheat, and oatmeal bread and it is tolerably easy to bake sandwich bread that my husband will deign to eat. But when it comes to artisan bread, baking my own seemed to be a more formidable task. I had heard a lot about this kind of bread baking from my sister-in-law but never actually tried to do any of it myself; however, I was keenly aware that a loaf of artisan bread costs a whole $4 at Fred Meyer, and economics can be a powerful motivator. So, on the recommendation of several people, I got the Artisan Bread in Five Minutes a Day book (or rather, I borrowed it from the library–it’s on my Amazon wish list right now if you’d like to buy it for me).
This book offers a few basic recipes for making artisan bread that can be modified in many different ways. The most attractive features of this bread baking method are: (1) you don’t have to knead the dough, (2) you can store the dough in the fridge for up to two weeks, and (3) you can make delicious artisan-style bread in just a little over an hour (with only 5 minutes of work on your part in getting it out of the bowl and shaping it).
I mixed up my first batch of dough on Friday night last week and put it in the fridge. Saturday morning I was eager to try baking it. I was at a little bit of a disadvantage because I don’t own a baking stone, but I figured I would just put the bread on a jelly roll pan and see what happened. What happened was a round loaf of bread with a very burnt bottom crust; I realized that even though baking stones are supposed to reside on the lowest rack of the oven, jelly roll pans substituting as baking stones are not. But once the objectionable bottom crust was sliced off, the rest of the loaf tasted delicious. The results pleased me enough that I decided to give it another go–and besides, I still had the rest of the dough in the fridge waiting to be used up.
Today I made my second attempt and garnered much better results. I placed the bread on the top rack of the oven and actually attempted the steam bath that I had omitted from my first baking experiment. It’s better and cheaper than artisan bread from Fred Meyer and a whole lot faster than making sandwich bread with a kneading and two rises. Thanks to everyone who recommended this book! It’s a keeper…or would be, if I didn’t have to take it back to the library in three weeks….
You can bake the loaf in a covered casserole that has preheated with the oven (about 5 minutes) and then stick the lid on as soon as you plop the dough in… yummers! You need to take the foil or lid off for the last 10 min.
I’ve even used my clay baker for this, and I also did the same thing using my crock for the crockpot… The lids looked too plasticy, so I just topped it with foil.
Mostly I am too busy for the casserole method, and I just stick my pizza stone in the oven.
Yes, I bought one of those covered casserole dishes about a month back just to cook bread in. 🙂
Hmmm…don’t you have a birthday coming up?! I love that book and constantly have a bucket of dough in my fridge. Bob’s Red Mill sells a food-grade plastic dough rising container that is perfect for a double batch of AB5D dough. We love it! It makes great focaccia, baguette, and is yummy rolled out thin, drizzled with garlic and olive oil and grilled on the bbq or over a fire. Have fun! Good for you, making all your bread during the warm summer months.


Our story is derived from the ZERI (Zero Emissions Research Institute) which means ‘use what you have” and the magic of fungi achieves this through our philosophy. The inspiration of our sustainable project stems from Chido Govera’s “Future Of Hope Foundation” who shares an amazing story of poverty relief in Zimbabwe with the aid of mushroom cultivation from agricultural waste.
As our population increases, our resources and food security are under scrutiny. Our philosophy is to move away from the notion that our future is defined by factory farming and our goal is to utilise a more sustainable method of farming to combat our growing demands. As a population of consumers, we aim to mitigate the amount of waste we produce such as coffee waste by using it as means to grow a food source.
Every day, we as consumers drink over 2.25 billion cups of coffee worldwide, 99% of the coffee used goes to waste which has the potential to be used locally to grow mushrooms. We hope to make a small but vital impact on these numbers with our project and provide a healthy whole food.


Although I don’t contribute to the group food blog as often as I used to, I do have a new recipe there today: Vegan Blueberry Muffins. I explain why sometimes vegan things don’t rise — and how to overcome it. Also: mini-rant on the commercialization of deformed muffins. LOL Oh, yes, and the blueberry muffins are wonderful! Have a great weekend, everyone!
Here’s what I’ve been eating lately, which was published on The Usual Suspects group food blog. (I will be contributing again this year.) Luscious Oatmeal for breakfast. I’m continuing to expand my flavor and spice combinations, so if you read the post when it was originally published, it’s been revised. It’s fast, easy, healthy, delicious and maybe most importantly, warm! I’ve also made chili recently. There’s nothing like hot spices to warm you up! I wrote three posts on Vegetarian Chili ; the one linked here is the middle post and has links to the previous post and the next post. Hot and hearty!


The American Heart Association recommends adopting healthy eating habits permanently, rather than impatiently pursuing quick diets in hopes of losing unwanted pounds in a few days through fad quick weight loss plans. Many of these fad diets, such as the notorious and outright silly Cabbage Soup Diet, will undermine your health, cause physical discomfort, abdominal discomfort and flatulence (gas), and lead to the ping-pong effect of gaining weight soon after losing it. In other words the risks aren't worth the rewards.
1. First, one food or one type of food is generally overemphasized with fad quick weight loss diets. They violate the first principle of good nutrition which is to eat a balanced diet including a variety of foods.
2. Also, because no one food has all the nutrients needed for good health, these diets can result in a lot of health problems. One such diet is the Cabbage Soup Diet. This so-called fat-burning soup is eaten mostly with fruits and vegetables. The diet supposedly helps heart patients lose 10-17 pounds in seven days before surgery. Even if the weight loss claim were true, all the damage due to a lack of many essential nutrients would far outweigh (pun intended) the benefits of losing the weight. Pixies, elves and fairies, or even cabbages, can't create magical weight loss. That's why you should eat moderate amounts from each of the food groups rather than cutting out everything but a cabbage and water.
3. These crazy diets also ignore another important principle of good nutrition which is that eating should be enjoyable.. These diets are so monotonous and boring that it's almost impossible to stay on them for long periods. Consider a week on the Cabbage Soup Diet. By mid week crawling bugs would look good. If you make it to Sunday you might die of a heart attack before you ever again tasted real food.
4. Boredom isn't the only reason fad diets aren't good ones. Most don't talk about exercise, such as aerobics for 30 minutes a day every day. While doing nothing can lead to heart problems, exercise is a major element of maintaining proper weight. When a diet includes no need for a workout, run the other way. Quick weight loss is possible. But if a program sounds too good to be true, it is.