Consume For Energy! Try These Nutrition Tips.Eating a balanced diet is essential for good nutrition. With so many unhealthy choices available and your hectic schedule, sometimes it is hard to choose a healthy alternative. Filling up on snack food is easy because it is convenient. This article will give you some tips for fitting good nutrition into your everyday life.
Hard boiled http://felonylevel85tracy.blogkoo.com/unique-various-ways-to-grow-and-handle-a-thriving-skin-care-retail-service-2654145 are a healthy and easily portable protein source. Boil a bunch and keep them in your fridge to take with you when on the go, or packing a lunch. They are economical and will help you feel great. Protein keeps us feeling full and energetic.
You should write down everything you eat during the day. This helps make you accountable for what you have eaten. It also helps you to not "forget" about that latte you indulged in, or that candy bar you ate after lunch. Knowing what you have eaten already will help you make better decisions about what to eat at the next meal or snack time.
One helpful approach to nutrition and health has been the idea to not deprive yourself of foods you enjoy, but rather to swap them out for similar foods that will provide more or better nutrition. You want to understand nutritional profiles for your food choices. Many places now offer nutritional data for their consumers.
Eating fruits and vegetables that are in season is a great way to save money and also get your vitamins. Foods that are in season will taste better and you will probably enjoy them much more. Buying foods that are in season will cost you less because they have so many of them that need to sell.
There are two thoughts regarding whether eating meat is ethical. One sees it as killing a fellow creature and morally wrong. Another says that the farm animals that produce our meat only have life because they provide food for us and that when we eat meat with gratitude we affirm these animals' lives.
Starting a new diet does not necessarily mean that you have to deprive yourself of your favorite foods. Instead, consume your guilty pleasures in small portion sizes and much less frequently. This makes them innocent pleasures! Rather than rewarding yourself for sticking with a diet by eating a normal-sized treat, linger over a smaller, healthier portion.
You can be very creative with food without your children even realizing it. Chop up some extra vegetables, and throw them in your chili. collagen for joints memo can ever puree fruit, and add it to a smoothie, and your child will think they are having a nice cold dessert.
Wheatgrass shoots may not be rated #1 in taste, but they contain many nutrients and vitamins that are great for your nutrition. Incorporate more wheatgrass in your diet to get healthy. It is a great way to detoxify your body and rebuild your bloodstream. In fact, it is a great treatment for anyone with blood disorders.
Spinach is a great vegetable to consume and advantageous for your body as well. You can add this vegetable to any meal that you choose, to restore the vitamin E in your body. Spinach helps to reduce the amount of oil on your skin during the day and night, yielding a softer skin palette.
One of the ingredients that you will want to try to avoid is high fructose corn syrup. Not only is this detrimental to your skin, but can also add fat and calories to your diet. Typically, high fructose corn syrup is found in sweets, which you should want to eliminate entirely from your diet.
If you have a history of sleep problems, you might be able to improve your sleep by eating healthier. Foods can have a bearing on whether you will be feeling relaxed or have a sudden uptake in energy levels. Eat Visit Homepage before you go to sleep.
Collagen Benefits and Market Opportunities
Collagen Benefits and Market Opportunities Collagen is a key supplement ingredient for anti-aging, but why? When one thinks of collagen, most likely it’s related to either reducing wrinkles or supporting joints. “If you lose the collagen structure in your bones, that’s osteoporosis," said researcher Steffen Oesser, founder of the Collagen Research Institute in Kiel, Germany, who holds patents on several collagen formulations. “Lose the collagen in skin, you get wrinkles."
When planning your meals for the week, use common sense. While most people do not have the benefit of a certified nutritionist, the majority know when they have eaten too many fast food meals or unnecessarily large portions. Since it is okay to eat out once, maybe twice per week, use your best judgment.
Use stevia as your sweetener. Stevia is a plant that is naturally sweet. You can buy it in bulk, or in little packets to take with your for your coffee and iced tea. It is not a chemical like artificial sweeteners but it does not contain any calories like honey and sugar.
Although eating is a very social aspect of being a human it is important that you try to change this in your mind somewhat. Of course special occasions can be the exception, but in your day to day life you should see food as fuel and not as entertainment or comfort.
Bring your own snacks or meals for family outings. It is the easiest way to keep your family eating healthy while you are out. Keep your clean fruit in a bowl, so it is easy for the kids to reach into the refrigerator and grab an apple or orange, whenever they feel the need to snack.
To work more green vegetables into your diet, try unique approaches to preparing them. If your family is tired of steamed broccoli, try roasting it with olive oil and sea salt, then serving it with a squeeze of lemon and some grated Parmesan. Leafy, nutritious kale makes a great snack when cooked in the oven, becoming a crispy, addictive alternative to chips.
In conclusion, if you want to live a long and healthy life, nutrition must play a role. What foods go into your body do matter to the length and quality of your life. The science of nutrition provides invaluable insight into the building blocks of your body, and how to maximize their potential.


King's Fish House
24001 Avenida de la Carlota
Laguna Hills, CA 92653
Cuisine: Seafood, Raw Bar
Services: Brunch, Private Dining, Catering, Takeout, Reservations
King's Fish House features black and white tile floors, clubby booths and an inviting patio. The menu is printed daily, depending on what’s fresh. In season, seven varieties of Pacific oysters are shucked to order. Seafood is available on salads, in soup, between bread and over pasta.
Brunch, Private Dining, Catering, Takeout, Reservations


Operating on an online food ordering system has become the norm for most restaurants and food services. You can create a restaurant website or a food delivery app that focuses on a single restaurant or chains specializing in a single establishment. Most people have only one question: how much does it cost to develop a food delivery mobile app for a restaurant? In this blog, we will discuss all those things. The simple reason for this is that on-demand food delivery apps are combining two crucial aspects on a single platform - delivering good food without the hassle of cooking. As well as developing an online food delivery system, customers can order food beyond a single dish. However, when you develop a food delivery app like UberEats, you create something that will be a success among the mobile app users, irrespective of the demography. Despite apps such as Zomato and Grubhub, which are leading markets, there are open opportunities to be explored in the area. With increasing numbers of customers turning to mobile apps to conduct various business activities such as food, there is room to expand the options available to top restaurants and food delivery app development companies. Why Invest In Food Delivery Apps Like Zomato? Slowly, our habits and lives are changing, and most of us are getting used to staying at home, and the opportunity to go to our favourite restaurant is less. As a result, using online food delivery systems to get food from outside has become a part of our lives. If you think about food delivery applications, you should consider a few things. How is the food delivery market, and what will happen in the future? What are the benefits and costs of developing on-demand food delivery apps? Here below are some statistical data for the food delivery market on demand. According to a report by Statista: In 2020, the online food delivery market generated US$136,431 million in revenue. The annual growth rate revenue of online food delivery is projected to be 7.5% CAGR between 2020 and 2024, which will enable the market to account for US$182,327 million by 2024. In 2020, Platform-to-Consumer has the largest share in the online food delivery market with an estimated US$70,741 million in revenue. China is likely to generate the highest revenue in the online food sector in the global comparison with US$51,514 million in 2020. You are an investor in an online food delivery app or looking for a food delivery app company to develop your online food delivery app. So, in that case, consumers can consider the benefits of the online food delivery system offered. Offer a vast range of cuisine and smooth services to customers. The target audience is not restricted to specific demography or gender. Impressive ROI in the shortest possible time Offering better potential for customer retention than any other online services Opportunity for expansion too far-flung areas Serving new and fantastic food items as well as being famous around the world With online food ordering becoming an integral part of urban life, investing in food delivery apps positively impacts. Essential Features For Food Delivery App Now that you have decided to build a restaurant food ordering app, you must decide which features you must include in your restaurant food ordering app. Hence, we have compiled a list of the most important features any restaurant app should have to be popular among customers. To build an exceptional app for your food business, you must first understand the fundamental aspects of an on-demand food ordering app. We have mentioned below the top features of the food delivery app, which you must pay attention to. 1. Food Ordering App Push Notifications With the rapid growth of online food ordering, having multiple food delivery apps on your phone makes sense. Sending push notifications is considered the best way to gain visibility and stay ahead of your competitors. Accordingly, it helps businesses to stay in touch with their customers. These messages are used to send various information, including discounts, special offers, and location-based order drop messages, among other things. 2. Contact Information for the Delivery Person Suppose, the customer has made an order and paid for it. You might want to provide the consumer with the delivery person’s contact information. Accordingly, the function allows consumers to contact the delivery person and track their orders. 3. Reward/Discount Programs Vouchers and special offers are the most effective ways to attract new users to your food delivery mobile app. So, it will help grow your business further if you regularly get generous discounts to keep the customers' interest. To win brand loyalty, attracting potential customers is more critical than increasing brand awareness. And this is just one reason why big companies put more emphasis on their reward points. Accordingly, for example, Starbucks saw an 80 percent increase in sales after introducing the loyalty program. 4. Food Delivery GPS Tracking in Real-Time Customers can track the location of their meals using real-time GPS technology, which is one of the essential features of food delivery apps. GPS aims to provide two-way tracking and operation. Accordingly, it helps determine the user's location to deliver the food. Once the site is verified, users can follow the status and activities of the delivery people. 5. Simple Payment Methods Payments play an essential role in any firm as per the point of view of a business owner. Even though this is the last step in the ordering process, consumers will never try again if there is a minor or significant problem. Accordingly, a consumer should have all the funding options listed in your on-demand food delivery app so that the payment process is highly productive and easy to use. 6. Search Filters We appreciate the customer ease and time savings that a sophisticated search facility can provide with multiple criteria as you have the freedom to search the eateries you want by downloading the restaurant aggregator/ordering app. Accordingly, users must search for items based on on-time delivery, distance, or menu options, which vary from location to location for an app for the same restaurant or chain. How Much Does Food Delivery App Development Cost? Generally, the cost of developing a food delivery app is as per the features included in the app. An average restaurant's online ordering software as part of a food delivery app will cost between US$12,000 to $25,000. If one opts for a sophisticated app that is also part of the restaurant's online ordering system, the developer will likely charge US$40,000. Conclusion Suppose you want to develop an online food ordering app or make an app like Zomato. In that case, you can choose a food delivery app development company like Appic Softwares, which can help your business grow further. You can consult their expert developers and get your desired food ordering app!!
TECHNOLOGY AND RESTAURANT Technology made things easier in the food industry by simply placing an order with a few clicks only. Customers can easily customize the orders and make payments at their convenience. A Digital menu is one of the best ways to show the menu to the customers & decide accordingly. Technology support restaurants to improve sales and profits through revenue management. By subdividing a meal into its component sections, a manager can determine according to the demand or location for a particular restaurant. In adopting technology, managers must first conduct a financial analysis to work out whether the technology's costs are going to be quite offset by revenue improvements. If that financial calculation is favourable, and I am sure it will then management must consider benefits to both employees and customers and must also take into account employees' and customers' perceptions of the technology's utility and simple use. The manager of the restaurant can see the reviews on every meal and work accordingly. Reviews always improve the quality & boost the confidence of the restaurant and according to this manager of the restaurant got to know about the bestseller. How Technology works in the business Technology and Restaurant link means boom. Applications and websites are one of the best ways to get connected because it is user friendly and anyone can access this. Customers go through the digital menu of a particular restaurant and place the order accordingly. It makes it easy for the manager to manage the menu and orders by CRM. Customization of the menu list, order and delivery products can handle by the Manager. Managers can go through the reviews of the customers at some time only after orders get delivered and improve the quality if needed otherwise keep it the same. Let's come to data Appropriate technology, when utilized in conjunction with revenue management principles, can help restaurants of all kinds increase revenue and profit. In the USA alone, service restaurants account for about $180 billion per annum in revenue (National Restaurant Association). The food industry is worth $81 trillion globally, which also means there is still a lot more data here waiting to be processed and analyzed, providing an undeniable advantage, when applied. The sale is directly proportional to profit Technology comes at a price, but it also can cause increased revenue and profit. Before adopting a specific technological system, a restaurant operator must assess potential benefits to customers and the restaurant and compare these benefits to the cost of the system. Technology always increases the sale of the restaurant if sales got increased then restaurant profit will automatically increase. Daily pop-ups and notifications increase the chances of ordering food. If customers get offers like daily offers, Weekend offers, festive offers, etc. then the sale of the restaurant will increase. Controls in our hand The best thing about technology is that the operator can control the Website or app by sitting in the same place only. They don't have to ask the developer or technology team to operate the app or website. This helps to deliver the orders on time by giving approximate time to the customer and even if the restaurant won't have any product or end up with that then they can remove that product from the list or mark it as "not available". There are many more reasons to adopt technology in your business. Technology can speed service by reducing the order-taking time (through the utilization of preorders or handheld devices), advancing Food production (through the utilization of kitchen display systems), tightening service time(through the utilization of table management systems, or TMSs), shortening payment time(through handheld devices), and cutting turnaround (through the use of communications technology and TMSs). While faster service will almost always lead to improved customer satisfaction in quick-service restaurants and fast-casual restaurants. How can I help you We Appic Softwares, one of the best software development companies & experts in restaurant website & Apps development. we provide you with the complete Demo of all the things in the first touch that you need. Appic software provides the best services for restaurants and never lets our customers face any kind of problems. I must say "Implement our solutions & boost your business". Let's get in touch and grow together.


Chief Executive Officer
Before joining Kitchen’s for Good, Jennifer Gilmore served as the executive director of Feeding America San Diego, where she oversaw efforts to expand emergency food distribution to communities affected by limited access to grocery stores and farmers’ markets, low wages, and the high cost of quality food. During her tenure, Jennifer increased food distribution from 2.5 to 19.2 million meals per year and grew philanthropic revenue from $1.2 million to $5.4 million annually. Prior to joining Feeding America, Jennifer managed agency relations and volunteer programs at Jacobs & Cushman San Diego Food Bank and, before that, served as a volunteer at the Community Food Bank of Southern Arizona. In 2013, she earned the Tribute to Women in Industry Visionary Award for her contribution to hunger relief in San Diego County. She holds bachelor and master’s degrees in public administration from the University of Arizona, and serves on the board of directors for the San Diego Hunger Coalition and SuperFood Drive.


Notes from Herb Heaven
Thyme is found growing wild in the Mediterranean countries. It is a shrubby evergreen that grows to about 30cm high. Grow thyme in any well-drained soil, particularly on a sunny, stony slope. It will also grow in partial shade, and does well in rockeries. Creeping thyme is best suited to cooler areas but manages in the heat when grown in shade. Although thyme grows best in warm, dry climates, it will also grow in the subtropics. Both kinds of thyme will grow happily in window boxes and pots.
Add a little compost to the soil to make it friable. Common thyme will self-seed readily if some flowers are left on the bush. Sow seed in trays in spring or autumn and keep them misted for about a week. Harden off seedlings outside for about a week before transplanting into the garden. Replace thyme plants every two to three years, or peg down low-growing branches of old plants and once they have taken root, cut them free and transplant. You can also lift a plant and divide the roots. Thyme does not like soggy feet, so do not over water, but give them enough in dry weather.
It is not necessary to fertilise thyme, although container plants need some feeding with organic plant food such as Seagro or Nitrosol. Keep faded flowers snipped to encourage a bushy growth as it has a tendency to straggle. Unlike most other herbs, thyme is most aromatic when dried. Cut sprigs before it flowers and hang in a dry shady place for a couple of weeks. Rub the leaves from the stems and store in airtight containers. Thyme can be frozen in plastic bags and kept in the freezer for up to 2 months. Losing hair? Try a cooled infusion of thyme (one cup of thyme to 1 litre water) rubbed into the scalp. A tea of thyme with a spoonful of honey can be taken to ease a cough and cold. Common thyme (Thymus vulgaris) is used mostly in stews, potjies, casseroles and stuffings, and is a classic component of the French bouquet garni.
Tomato, Carrot and Thyme Soup (serves 6)
300g tomatoes, skinned and chopped


Exploding Japanese Omelet with Fried Rice (Omurice)
Ingredients for the fried rice
- 2 cups rice
- I used jasmine rice, but brown rice would work just as well.
- 1/4 cup of char siu (otherwise known as Chinese BBQ pork)
- 1/2 tablespoon olive oil
- 1 teaspoon sesame oil
- 1/2 tablespoon minced garlic
- 1/4 cup mushrooms
- 1/4 cup broccoli
- 2 tablespoons ketchup
- 1/2 tablespoon soy sauce
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1/2 teaspoon ginger or to taste
- 1 tablespoon scallion or to taste
Honestly, most of the above ingredients can be substituted for proteins and vegetables according to what you like or just whatever you have in your fridge.
Ingredients for the omelet
- 2 eggs
- 2 tablespoons heavy cream
- A pinch of salt
- 1 tablespoon olive oil
- A pair of chopsticks
- A spatula
- First, let’s make the fried rice. In a large saucepan, add olive oil, sesame oil, and minced garlic and brown the garlic on medium high heat.
- Add broccoli and mushrooms and cook for 7 minutes or until tender.
- Add char siu to the mixture and stir to mix evenly.
- Add rice and ketchup to the saucepan and stir while breaking up the rice clumps.
- Add soy sauce, salt, pepper, ginger, and scallions to the rice. Toss the mixture around the sauce pan and cook for another 5 minutes.
- On a plate, spoon the fried rice into the middle of the plate into an oval mound. Use the spoon to push the rice together to make the mound, going across the diameter of the plate and around 2 inches high.
- Then, let’s make the omelet. Now, conceptually speaking, basically it’s a regular omelet stuffed with more egg. In a bowl, whisk together eggs, heavy cream, and salt.
- In a small saucepan, add olive oil, spread around the pan, and turn onto high heat.
- Once the pan is hot enough, add the egg mixture and make sure it spreads so it covers the whole pan. You’ll see the sides of the egg start to cook quickly which is good, since this helps define the edges of the omelet.
- Using chopsticks, continuously stir the middle of the omelet for about 2 minutes, and you’ll see the omelet start to clump up.
- Once you see the outsides of the omelet start to set, use the spatula and fold a third of the omelet into the middle. Then, fold the next third over again. Use your spatula and press down to cook.
- Carefully, slide the omelet onto the oval mound of rice, and you’re done! If the omelet cooked correctly, you can use a knife and slice the omelet down the middle. The omelet should separate with the gooey egg in the middle in a beautiful way, and then enjoy!
Exploding Japanese Omelet with Fried Rice (Omurice) is a pretty fun recipe to make even though making the exploding omelet can be tough. Regardless of what happens to your omelet, it still taste great (even if it doesn’t explode). The fried rice is also awesome to have around as leftovers with the ketchup giving it a nice tangy taste and reddish color.


Fried calamari, which had some razor thin slices zucchini and apple slices. Delicious. Also string beans sauteed in olive oil and garlic which were firm but cooked and easy to eat. I've also had the wonderful tortellini with prosciutto and mushroom, and the steamed mussels with sausage in saffron sauce, with mashed potato garlic spinach sides. The spinach was flavorful but a bit salty. The mussels were delicious, and the saffron sauce was perfect to dip the sour dough bread in. This food from Anchir Heights is so GOOD I will have to go visit the to dine in. What an excellent restaurant addition to Inwood - bravo!!
There is something truly shocking about this place: It is literally the best Italian food I have ever eaten in NYC... and it's hidden away in Inwood! You'd think it would be in Little Italy, or at Eataly... but no, it's tucked away and hidden in ghetto-Hispanic-Inwood. The food here is worth every penny; the chefs are truly gifted; it tastes just like real Italian food you would have in Italy. I wish them all the best and I hope that they will be able to open other locations in the city, for their own sake and the city's sake.
At first I ordered the ravioli but I quickly got a call saying that the pasta maker was down. The lovely lady on the phone told me I could order anything else and I ordered the Cornish hen with roast potatoes which was slightly more than the ravioli. Was happy to find out that I wasn't going to get charged more since the pasta maker was out of service. The meal was nice and hot...and delicious! Definitely ordering again.
I initially called to order. The man I spoke with was very helpful and informative! The food was amazing! My husband is usually picky and loved it as well!!! So glad to have this place in the neighborhood! I look forward to visiting for brunch next time!
The food here is first rate. We love going to the restaurant, but the delivery was just as good. The crispy Brussels sprouts were a bit mushy, but still tasty. The pasta dishes were just as they are in the restaurant. Love this place!
Reviews from Seamless.com
Food was really tasty and high quality. We ordered the arugula salad with taleggio and pear, the rice balls, the butternut squash ravioli and the trofie pasta with pesto and shrimp. All dishes were delicious, though I'd say the portion size was fairly small. The order came with a good selection of bread--focaccia, olive bread, and regular Italian bread--as well as a separate container of cheese. Call me overly demanding but I expect Italian delivery to come with cheese (without having to ask specifically for it or without having to pay extra for it) as you would normally get this in the restaurant without question. The menu size/selection is a little limited--wish there were more options. But we'll definitely order from here again and are planning on checking out the restaurant itself out in person. This is a wonderful alternative to Saggio, which can be hit or miss (in our experience).
I ordered the Butternut squash ravioli, insalata barbabieto, and trofie al pesto. Everything was DELICIOUS & so flavorful!!!! They also provided cheese and bread on the side. I felt like I was at the restaurant itself. Now, the portions are a bit small esp the ravioli. Given it is so rich, I didn't mind...it was the right amount. The only thing I didn't like was the price. I do think it's too pricey for the area (3 items & no drinks equaled $43!). So come here for a treat or celebration, but it is so WORTH IT!
Also want to add, the ravioli isn't on the Seamless menu. I called prior to ordering and I want to say the manager (he had an accent) made an exception for me. I highly appreciated it the good service:)
The fettuccine bolognese is the best I have ever had outside of Italy. I'm a Bruschetta Snob- rarely ever order it but the chicken liver, goat cheese arugula was killer. I have been ordering from seamless/grub hub for years, i don't like most of the cuisines available in Inwood, and an doubtful of Italian food avail from pizza places. This food far surpasses any thing I've ever ordered and will continue to patronize this restaurant, eventually trying other dishes.
The food came super quick and was piping hot and delicious. The bolognese, fried artichokes, and tiramisu were all really good. They added in delicious crusty Italian bread which was amazing too. Ive eaten here before but never ordered delivery. Will definitely do so again.
I love Anchor Heights. The food is always great. The delivery is fast and the food is hot. This time my takeout containers were a little smashed and some sauce leaked out, but it was not the end of the world. The meal was still delicious.


Sustainable | Local | Seasonal | Community
We offer to you, our community, an Olive Branch, a symbol of peace, an offering and a welcome to share with us the bounty that our small farm produces. Be it flowers for your upcoming wedding or to grace your table, organically-raised, seasonal fruits and vegetables, free-range chickens or chicks to grow your own backyard flock, or farm fresh, non-GMO eating eggs….
Welcome! We are so glad that you are here. ❤


Pancake Day at Cavalcanti school
Pancake Day is a fun and tasty celebration. On this day, people make and eat delicious pancakes. Families gather in the kitchen to mix flour, eggs, and milk to create the batter. After cooking the pancakes on a hot pan, everyone enjoys them with different toppings like syrup, fruit, or chocolate.
OnPancake Day, there is a tradition of pancake tossing races. Participants hold a frying pan with a pancake in it and attempt to toss it in the air, flipping it over before catching it back in the pan.


History, territory and activities
Our farm is located in the characteristic territory of Rignano Garganico, in an ancient farmhouse which dates back to the 17th century: it was born as a rural and animal farming settlement, its name has always been "la Masseriòl" (ie “piccola masseria” = small farmhouse) and through Kings, Church and local nobles it came in our hands.
The part of its story that is closer to our family begins in the early 1950s: the farm was dedicated to a traditional type of production (durum wheat and hay) as well as to the breeding of sheep, goats and cattle; in the 60s the cultivations became more varied and the agricultural practices more efficient.
Later, in the mid-80s, we gradually moved to an increasingly specialized activity, making "La Masseriola" an important name in the fruit and vegetable sector, also on an industrial production scale. Since the 2000s, we focused on the rationalization, modernization and diversification of our current business, in particular by focusing on Extra Virgin Olive Oil, and exclusively on high quality products.
Relations and personnel management


It is the end of June and we still haven't bought any vegetables to eat BUT...I did buy a 10 kilo bag of spuds to use as seed potatoes but hadn't planted them all yet. Hubby wanted potatoes and I couldn't be bothered going out and digging some up so I gave him a couple of these. I am pleased to say though that I didn't have any. I had chokos instead.
The rest of the bag is now covered in dirt and mulch so I will need to tip over one of the drums and harvest our own if he wants to eat spuds next week.
Not sure if I will just not tell anyone and still count it as succeeding. *Technically* I have failed twice now but I won't tell if you won't.
Two small slip-ups in 6 months is still pretty good and I'm not counting it as a failure. I will NOT buy any vegetables for the rest of the year.
Snowy landscape finished
22 hours ago


Below are some of my favorite recipes. They are easy, healthy, quick to prep and taste delicious.
Healthy Tangy Chicken Balsamic Salad
Let’s be honest- I don’t create wonderfully delicious salads on a daily basis. But when I find a new recipe that includes ingredients I’m fond of and willing to mix together into one light, crisp, fresh, delicious ensemble of love on a calorie budget – I share it with my friends. Because that’s what friends do.
I don’t have much else to say other than this salad was DELICIOUS and I stored in the fridge to eat for leftovers the next day. Note – I stored the chicken in a separate container and did not put dressing on the salad until I was ready to eat so the lettuce wouldn’t get soggy. Here’s the recipe and some shots of prep/ingredients:
- 1 package of chicken tenders (boneless, skinless)
- Olive Oil
- Salt, pepper, lemon pepper seasoning
- 1/2 cup chopped green apple
- 1/2 cup seedless red grapes, cut in half
- 1/3 cup sliced almonds
- 2 green onions, sliced
- 1 tablespoons chopped fresh basil (I used freeze-dried basil)
- A drizzle of balsamic vinaigrette salad dressing (see below)
- 8 cups shredded romaine lettuce
Cook the chicken tenders in olive oil on medium heat in a skillet with the lid shut. Add the salt, pepper and lemon pepper spices after turning the chicken once. Let simmer for about 10 minutes, flip 3-4 times. Once the chicken is not longer pink in the middle, pull out and set on a plate with a paper towel to soak up some of the excess olive oil. For the best texture, be careful not to overcook the chicken. I was able to pull apart the chicken tenders with a fork as if it were rotisserie chicken. While the chicken was cooking, I washed and chopped the lettuce and put in a large bowl. Then I sliced the apple, grapes, green onion and basil. Toss all chopped/sliced ingredients into the bowl and add the almonds. Let the chicken cool for about 5 minutes. Add chicken to the top and drizzle on the salad dressing-whichever dressing you desire and as much as you want. I chose balsamic vinaigrette, but the recipe called for a light honey mustard (pic of my dressing below – only 30 calories per serving). You can refrigerate the chicken for an hour and serve on top of the salad cold – either way works, whichever you prefer. I ate mine while the chicken was still warm and it was simply fantastic.
Garlic Turkey Spaghetti Squash
Wow it’s been a long time since I’ve posted a recipe! About dang time. I decided to try something new today and I must say – I feel like a new woman! I have always been a picky eater when it comes to vegetables and seafood. Now that I’m dating again, it’s always awkward when I’m on a first date and while looking at the menu, the question “Are you a picky?” comes up… I have to think of a different answer every time. And believe me.. it takes effort! Because I have been picky, not by choice, it’s just how I am. But I am here today to tell you I am trying new things and going down crazy vegetable roads I’ve never been down before. And it feels great! So here’s a step by step of what I made for dinner tonight, the delicious AND healthy Garlic Turkey Spaghetti Squash.
-1 Large Spaghetti Squash
-2 turkey burger patties
-Spaghetti Sauce (I used Classico Spicy Tomato & Pesto)
-Salt, Pepper, Italian Seasonings
1. Preheat the oven to 375 degrees. Take that big ole squash and cut that baby in half the long way. This was a real b$*ch, I think I need new knives. Once you get it cut in half, scoop out all the seeds. The consistency and texture reminded me of a pumpkin. Lay both pieces face down on a metal cookie sheet (be sure to spray olive oil Pam first). Then add about 1/4 cup of water to the pan and cover the squash with foil. Throw it in the oven for 45 minutes.
2.I would suggest starting the sauce process about 20 minutes before the squash is done cooking. Put a large pan on low-medium heat. Throw in the olive oil, minced garlic, and parsley. Let it simmer for a few minutes.
3. After a good simmer gets a going, throw in the turkey meat. This is when I added the seasonings. Turn the heat to medium and add a little more olive oil so the meat doesn’t dry out.
4. Once the meat is close to done, add in the spaghetti sauce. I used about 2/3 of the can of sauce, but it’s up to you if you want more or less. Once the squash is done, all ingredients should be in the pan. Pull out that fat boy and simply take a fork to the inside of the squash. After gathering a large clump of “spaghetti”, scoop it into the pan. Let the pan simmer for about 5-10 more minutes once you get all of the squash into the pan.
5. Enjoy with a little mozzarella or parmesan cheese and a nice glass of cabernet! Only 30 calories per cup of squash. With the meat and sauce added, I can’t imagine it being more then 250-300 calories per serving at max. Super low calorie and guilt free way to enjoy spaghetti. Loved it! Will do it again. One disclaimer- I will say it took more time than I normally spend on cooking…I like to spend my days free of control and free of things that take time away from the more fun and selfish things in life. But today I felt like learning a new recipe in hopes that one day I will get to spoil that health-conscious, super ripped/fit special someone with this garlicy spaghetti squash recipe. #MaryGetsDomesticated2015
Lo-Carb Chicken Noodle Soup
This recipe is far from gourmet, but I am currently obsessed with my crock pot! Last night I diced the carrots, celery and cilantro. I also cut the bad parts off the chicken breast. And that was the hardest part of this whole recipe.. so here it is:
-2 chicken breasts
-1 Box of chicken stock
-1 Bag of carrots (peeled and diced)
-1/2 Stalk of celery (cut into small pieces)
-Fresh cilantro (I just pulled off a handful and cut into small pieces)
-1 cup of water
-Seasoning of choice (I used sea salt, pepper, Tony’s, garlic salt and a weber’s grill chicken-flavored seasoning.)
I put all the ingredients listed above in the crockpot this morning and let it cook on HIGH for 4 hours. I came home for lunch and it was PERFECT!! I have to admit, I did mess up. I set the crockpot on low after I ate lunch and didn’t turn it off until 5 hours later. Now the noodles are way over-cooked. So make sure if you decide to cook it on high that you don’t leave it on too long. But, I still ate it for dinner as well. I love it! Can’t wait to enjoy it for lunch the rest of this week!
Chipotle Chicken Salad
A few weeks ago, I attempted to recreate my favorite salad in the world: a chicken salad from Chipotle. Thanks to Pinterest, I found a recipe that mimicked the “fast food” chain’s chicken and cooked up a pretty similar rendition.
I added romaine lettuce, cilantro-lime brown rice, black beans, pre-made pico de gallo from Market Street, white corn, fat free sour cream and topped it with salsa. It was absolutely scrumptious. AND I had leftovers for 3 more lunches! I will definitely make this again.


If you’ve heard of Built Bars, you know they’re protein bars that are supposed to taste like chocolate candy bars… but are they really that good? I ordered a sample box to try out several flavors to see what all the hype was about. (The company did not send these to me for review, I paid for them myself).
Built Bar protein bars come in a wide variety of flavors and are packed with nutrients you need to power through the day. With 15 grams of protein per bar and only 4 grams of sugar, Built Bar is one of the most nutrient-dense protein bars on the market. But is it the protein bar for you? In this review of Built Bar, we’ll cover the features that help Built Bar stand out against the competition as well as explore the pros and cons to Built Bar.
Built Bar is a popular protein bar option among the fitness community. There are a few reasons for this. However, one of the main aspects that sets Built Bar protein bars apart from competitors is their commitment to the nutrients you actually need. In each Built Bar, you’ll find at least 15 grams of protein and only 4 grams of fat and 4 grams of sugar. Compare this to other brands and it’s easy to see why Built Bar is a popular protein bar. For example, Clif Bars have over 20 grams of sugar, 6 grams of fat and only 10 grams of protein!
What Sets Built Bar Apart
There is a wide variety of protein bar flavors available on Built Bar, catering to every flavor profile. Orders come with 18 protein bars per box. Here are some of the most popular Built Bar flavors you can order, each with 15 grams of protein and 110 calories:
Mint Brownie Delite
Double Chocolate Mousse
Salted Caramel Chocolate
Black Cherry Chocolate Creme
Build your own box!
Built Bar also offers protein bars with nuts. These add to the total protein and calorie count when compared to traditional Built Bars. Built Bars with added nuts have between 18-20 grams of protein each. Here are a few Built Bar with nuts flavors:
German Chocolate Cake
Built Bar also offers a variety of drink mixes packed with B12 and B6 vitamins. You can try all 6 flavors of Built Bar drink mix with a mixed bag!


The food bank in Camborne usually looks after around 30 families each week, so has no real use for the beef, swede, onion and potato dish named the National Dish of Cornwall. The pasties themselves have a freezer-life of a year, so are in no hurry to be used. However, this does not stop the charity asking local churches to take some, divvy them out, and help the public organise “pasty parties” together.
Don Gardner, who runs the food bank, had this to say: “The local bakery produced them and sent them to a supermarket distribution. The lorry was late and got sent away. Unfortunately, they get a time slot and, if they don’t arrive in time, it’s bye-bye to the food. But it was ‘hello’ to the food bank.”
This story just emphasises how free the British are with their food, having the money and shame to be able to waste this much food with no real downsides for them. What do you think? Leave your thoughts with us below!
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Are you scheduled to have oral surgery soon? Whether the procedure is routine or complex, one thing is certain — you’ll need to be careful about what you eat when you’re recovering.
Your oral surgeon will provide you with aftercare instructions, and you should follow their guidelines. But if you’re planning ahead for meals and snacks after oral surgery, check out the tips below.
Steer Clear of These Foods After Oral Surgery
As a general rule, foods that are chewy, sticky, tough or crunchy should remain off the menu for about a week after you undergo oral surgery. The same goes for foods that are spicy or acidic. After all, your mouth will be tender, and you don’t want eating to be painful.
What shouldn’t you try to eat? Here are a few of the many foods you’d be wise to avoid:
- Pizza, bagels or chewy bread
- Chips and crackers
- Popcorn and pretzels
- Crunchy fruits and vegetables
- Dried fruit or fruit roll-ups
- Citrus fruits and juices
- Beef jerky, steak or fibrous meats
- Salsa, hot sauce, hot peppers and spicy curries
Consider These Foods for the First Few Days
Liquids and soft foods are what will be on the menu for at least the first few days following your oral surgery procedure. Getting full and getting the proper nutrition at this time can be a challenge, but do your best to maintain a balance between healthy and no-so-healthy options.
What should you have on hand for meals and snacks? You should be able to enjoy the following:
- Greek yogurt
- Mashed potatoes
- Soft-cooked vegetables
- Protein shakes
- Refried beans
- Soft scrambled eggs
- Drinkable soup
- Fruit smoothies
Gradually Get Back to Your Regular Diet
As you recover from oral surgery, you will be able to incorporate more foods into your diet. Do so slowly, starting off with semisoft foods before moving on to anything that requires a great deal of chewing.
If you’re like most people, you should be back to eating normal foods within a couple of weeks or so. The timeline will be longer if your procedure was complex, but you’ll know that ahead of time. And if you have any concerns about how you’re healing, you can and should contact your oral surgeon for advice.
Are you looking for an experienced and compassionate oral surgeon in the greater east central Indiana area? The professional team at Richmond Oral and Maxillofacial Surgery is here to meet your needs. We’ve been helping patients for more than a decade, and we’re committed to providing the highest standard of care.
For more information, or to schedule an oral surgery consultation, contact our office in Richmond, Indiana, today.


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MD Series Multi-Cylinder Hydraulic Cone Crusher
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Quarry Plant Solutions /Stone Crusher Plants
AS a leading global manufacturer of Stone Crusher equipment, we offer advanced, rational solutions for any size-reduction requirements, including quarry, aggregate, grinding production and complete stone crushing plant. We also supply individual crushers and mills as well as spare parts of them.
Grind Your Own Grain Corn - Real Food - Mother Earth News
For grinding nixtamal (see "Make Masa: Nixtamalized Corn") Grinding cornmeal with a manual grinder is slow going (it takes five minutes of steady muscle work to produce 2 cups of coarse meal
How to Make Your Own Masa for the Best Tortillas Ever
Mar 30, 2017· This hand-operated grinder functions a bit like a pasta machine: Clamp it onto the edge of your countertop, then feed the nixtamal through, cranking the handle to break down the kernels.
Amazon: Cast Iron Manual Crank Corn Grain Grinder 14
A magnet test found a little metal powder (less than half a millet seed's worth). The output is likely too coarse for tortilla masa (from Nixtamal), but probably fine enough for polenta and tamales. I own an old Polish grinder,
Corn Nixtamalization Recipes and Recommendations for
Nov 23, 2018· Grinding Nixtamal into MasaTools and Scale. The simplest way to grind nixtamal into masa is with a Corona Hand Mill. This is a basic, widely available plate mill that crushes the corn into a fine paste. This works well on a small scale. It can work fine on a larger scale if you are willing (and able to) invest the time and labor into hand
Grinding Nixtamal for Masa Dough - YouTube
May 19, 2019· Grinding fresh nixtamal for masa dough in an old Victoria grinder. I grind the nixtamal through this grinder first, then, if I am making homemade masa harina
How to make homemade corn tortillas, using an electric
Dec 06, 2010· I have tried to regrind masa that was too gritty after only one grind, but the dough got very stuck within the mechanism of the grinder. The whole thing resulted in a big mess. It will be great to know the result of grinding the masa a second time on the Nixtamatic. I agree that a counter top nixtamal grinder needs to be developed.
Masa Hand Mill (Corn Grinder) - Masienda
Feb 25, 2021· Next, feed the nixtamal into the hopper. Give the mill a few cranks so that nixtamal is moving through the auger and the grinding plates. Once some nixtamal has passed through, tighten the grinding plates to their tightest position and crank away. A well-hyrdated nixtamal
Nixtamatic Masa Grinder - Cookware - Mexican - Chowhound
Mar 03, 2016· I wanted to leave a review of the Nixtamatic masa grinder because I see references to it all over, and several recommendations, but little accurate information. This is a device specifically designed to grind masa from wet nixtamalized corn. Most home grinders can't do this (despite claims to the contrary in some cases).
Corn SemiAutomatic Grander G300 eBay
Corn SemiAutomatic Grinder G300 Features. You get the best Nixtamal from this grinder, to make delicious corn tortillas and tamales. Just put the cooked corn on the tray and star feeding it to the grinder stones and you will get the best Nixtamal (Corn dough). Specifications. Production Capacity G35 - 1 HP - 35 Kg/hr; G75 - 3 HP - 75 kg/hr
Nixtamal And The 24 Hour Taco! - Peter Michael
Nov 26, 2007· Heres where you reap the rewards for not overcooking the corn as well as for drying the nixtamal before grinding. If youve stood at the grinder for hours, trickle-feeding a viscousy nixtamal through the grinder for a second pass to make a finer masa, youll want to
The Nixtamalization of Corn: an Historic Practice
The first step is to cook whole corn with the lime water. For each cup of whole corn you can use 1 Tablespoon pickling lime. Mix these together in a large pot, bring to a boil, and simmer for about 15 30 minutes. Its a good idea to check the corn after 15 minutes. It is done if the skin easily slips away from the rest of the kernel.
Corn Grinder - TUBC Tortilla machine
Corn Mill San Luis Produce up to 265 Lbs. dough p/hour. Good for tortilla dough and tamale dough. Stainless steel container included for the corn (15 Lbs), the corn need to be pushed by hand to slidedown on a inferior level, therefore the milling process will start.
The world's finest hand grain mill Country Living Grain
Country Living Mill and an modified old exercise. Country Living Grain Mill. Grain mill can be connected to a motor for electric operation. Finest Hand Grain Mill. Show off the good looks and great features of this Grain Mill. The Country Living Lid Lifter. The Country Living Lid Lifter pops tightly sealed lids with ease.
Buy Efficient, Authentic nixtamal Products - Alibaba
nixtamal machines are widely popular forms of food processing industry machinery and the ones that are featured on the site are incredibly proficient. The multifunctional nixtamal machinery offered on the site are equipped with automated technologies and productivity-boosting features that are ideal for every applicable business.
Rick BaylessNixtamal Archives - Rick Bayless
Nixtamal (Half-Cooked Hominy) USES: for stone-grinding into a paste (masa) for corn tortillas, tamales and other dishes; for boiling into fully cooked hominy for pozole (pork and hominy soup). FINDING: Tortilla factories and the refrigerator or freezer cases of some Mexican groceries. CHOOSING: The hull that turns yellow orange during the corns brief cooking with calcium hydroxide should be
Masa at Home with the Nixtamatic! Experiments in my New
Sep 01, 2008· None of the tortillerias nearby use actual nixtamal. They use masa harina. The current Rancho Gordo tortillas do use nixtamal but I only have access that on Friday nights and half the time they goof and Im stuck. @Jeremy- The Chinese grinder is cast iron and will need to be cleaned and dried immediately as it will quickly rust. Just my 0
Commercial & Home Steel Burr Mill Electric Grain Corn
Pleasant Hill Grain offers both commercial and home-use steel burr mills. These electric and manual hand-crank grinders mill corn, wheat, beans and a wide range of other materials; some mills are suitable for commercial or home production of peanut butter, almond butter, pistachio and other nut butters, as well as masa for tortillas.
Nixtamal / masa / tacos from Masienda Oaxacan corn
Feb 26, 2021· One then rinses the kernels multiple times to get rid of the dissolved outer layer, then grinds the nixtamal to make masa. Traditionally one used a stone metate; this took hours and a shower. Mexicans often use hand-cranked metal grinders, but this requires two passes, and in Youtube videos they finish on a metate.
Electric Mill 1.5 Hp Double Belt Corn Grain Wheat Grinder
These mills represent efficiency and quality in the grinding industry of all kinds of products, such as: nixtamal, coffee, shrimp, chili, cheese, grains, seeds, spices, cereals, etc. This Grinder is great for restaurants, homes, businesses and makes a great gift. The simple, reliable and long-lived is the practical Molino Corn Grinder that the
How to make masa and corn tortillas : Lonestar Taco
Remove the nixtamal (corn at this stage) from the excess water. Lightly rinse large container. If using a kitchen aid meat grinder set the speed to 5 or 6 max and work in small batches, have water handy to adjust consistency and improve the grind. Basically the same process for hand grinders or metates but a lot more effort and time is
How to Make Pozole Rojo From Fresh Nixtamal
May 30, 2016· Method. Bring a quart of water to a boil in a medium pot. Break the stems off of the dried chilis and pour out the seeds. Turn off heat and add the dried chilis and cover to rehydrate for at least 15 minutes. Place the rehydrated chilis into a blender and enough of the soaking liquid to make a thick paste. Set aside.
Nixtamal Mexican Please
A workaround is to use a food processor to grind the nixtamal: You can see how to do this in our White Olotillo Corn Tortillas post. You have to add water to get the corn to grind down, thus ending up with some wet masa dough. Adding some Masa Harina
Nixtamatic Masa Grinder - Cookware - Mexican - Chowhound
Mar 03, 2016· Most home grinders can't do this (despite claims to the contrary in some cases). According to several sites on the internet, the Nixtamatic is the answer though you have to get it in Mexico. It is now possible to buy the Nixtamatic off eBay in the United States. It won't show up if you search eBay for Nixtamatic, though, inexplicably.
UltiMill - The Ultimate Grain Mill - Plant Based Pros
UltiMill The Ultimate Grain Mill. Rated 5.00 out of 5 based on 6 customer ratings. ( 6 customer reviews) $ 1,999.99 $ 2,099.99. 60 pound capacity stainless hopper with lid. Stainless mill body. 2 Fully Adjustable hardened steel rollers (Gap range of 0.011 0.093 inches) Stainless stand. 1/3 hp explosion proof motor with on/off switch.
Campbell Machine manufactures every component your bakery or market needs for a complete corn or flour tortilla production line. Our tortilla ovens, cooking tanks, corn grinders, masa feeders, and cooling conveyors are built to last through the years. We also make chip/sope presses, rounder machines, paddles, masa carts, and tortilla hand
How To Make Masa Nixtamal : Article - GourmetSleuth
Jul 06, 2019· Moist corn is passed through the grinder 2 - 3 times to produce corn flour. Buy Tortilla Making Supplies You can buy everything you need for making fresh nixtamal, including several varieties of dried corn, cal, corn grinders, metates, and tortilla presses. Visit our store here. More Resources
Electric Mill Corn Grain Wheat Grinder Heavy Duty
These mills represent efficiency and quality in the grinding industry of all kinds of products, such as: nixtamal, coffee, shrimp, chili, cheese, grains, seeds, spices, cereals, etc. There is much you can do with your Molino Grinder, also grinds wheat, rice, corn and small grains such as quinoa and amaranth, and also does an outstanding job of
Retsel for Nixtamalized Corn Masa The Fresh Loaf
Just ran across your post. My solution to the problem since I have a KoMo and can't grind wet or oily was to make nixtamal by cooking organic yellow dent corn in lime water soaking overnight then removing the outer layer and dehydrating. Then it was easy to make a fine flour by running it through the mill and rehydrating to make the tortillas.
Homemade Corn Tortillas Made From Nixtamal - MexCook
Place the nixtamal corn into a corn mill/grinder. Grind the corn in small batches. It may take couple of times to grind the corn to the correct fine texture. Knead the masa well until it is completely smooth. Moisten your hands with water then divide the dough into 15 equal parts.
How to grind maize for tortillas on a metate (simple
Nov 11, 2008· Now your grindstone and grinder (mano or hand as it is called in Spanish), the brush to clean the metate, bucket of nixtamal, bowl of water, bowl to hold the masa, and a towel to cushion your knees. Fifth. Grinding itself. Take a heaping handful of nixtamal and put it an inch or two from the high end of the metate.
Maseca Flours Test Positive for Weedkiller and GMOs. What
Oct 18, 2018· Begin by rinsing the nixtamal with clean water (optional, but recommended). Next, grind the nixtamal until the texture resembles a paste or dough. You can use either a manual nixtamal grinder (which you will most probably have to buy in Mexico) or a metate (the original Mesoamerican grinder, also available in Mexico).
Corn Tortillas Made With White Olotillo Corn Mexican Please
Jul 11, 2018· The greatest obstacle to turning this nixtamal into masa dough at home is the grinder. Typically you need some type of elaborate grinder to get the nixtamalized corn into a fine enough consistency for tortillas. Most people, including me, dont have that type of kitchen gear, but luckily you can get by using a food processor.
How to Make Nixtamal - How to Make Hominy Corn Hank Shaw
Feb 23, 2019· Photo by Hank Shaw. Nixtamal.Such a cool word! It is to Mesoamerica what hominy is to the United States: corn treated with an alkali substance to render it more nutritious, easier to grind, and, to many, tastier and more aromatic think about the smell of a Mexican corn tortilla and thats nixtamalization you are smelling.
Mesoamerican Miracle Megapost: Tortillas and Nixtamalization
Mar 09, 2011· I have came to the conclusion that the lack of a moderately priced nixtamal grinder, that fulfills American and EU safety standards ( Nixtamatic grinder does not) is the reason why one does not find fresh corn tortillas around the world. The true challenge of making good corn tortillas outside of Mexico is the grinding process.
Finding a grinder that works for masa - Cookware
Jan 22, 2002· Finding a grinder that works for masa. I went in to Sur La Table several months ago, and talked to a clerk about needing a better way to grind lime-treated corn (nixtamal) to make fresh masa. I've been using my Cuisinart, and it really struggles--I have to re-grind small batches several times to get it fine enough for tortillas.
Masa Auger for Wonder Junior Deluxe Mill
With the new masa/nut butter auger for the Wonder Junior Deluxe grain mill you can make your own masa dough for tortillas, tamales, and other dishes by grinding fresh nixtamal (also known as hominy). To make masa harina, simply dry freshly ground nixtamal. This masa auger is the new-style auger with a pull-pin and adjustable locking knob.
Distinctive Process: Nixtamalization KitchenAid Stories
Jun 11, 2020· These kernels are called nixtamal, a word that comes from the Mesoamerican language, Nahautl. To make tortillas, nixtamal is crushed or ground and combined with water to form dough called masa. When she makes masa, Aitana uses a Mexican mortar and pestle called a metate e mano to grind the corn, and she goes old school when forming her
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LIGHTING THE FUTURE OF FARMING
Northern Greens is an umbrella brand for produce grown at various vertical farms in central and northern BC, and beyond, using QuantoTech grow systems and standards. We offer hyper-local, high-quality, fresh produce directly to the communities of which these year-round farms operate.
QuantoTech has begun growing a variety of microgreens in Prince George, B.C., for sale to the local community. QuantoTech has begun growing a variety of microgreens and conducting market research on what microgreens are in the highest demand to consumers.
Prince George, BC - Read more


THE LARGEST COLLECTION OF BLUE-COLLAR JOBS ON EARTH
company:(mccain foods limited)
Supports PDF, DOC, DOCX, TXT, XLS, WPD, HTM, HTML files up to 5 MB
Job Description SUMMARY Responsible for building up cases of finished product by hand and preparing it for cold storage. Builds up cases according to production demands. Assures that the finished..
Grow with Us! Farmers understand the recipe for healthy growth: good soil conditions, lots of nutrients, room to grow and a little loving care. We use only farm-fresh ingredients in..
Job Description SUMMARY Responsible for inspecting finished product to ensure that it meets safety and quality requirements. Helps with daily sanitation and clean-ups. ESSENTIAL DUTIES AND RESPONSIBILITIES Promotes and adheres..
Job Description SUMMARY Advanced-level position within the Maintenance department working with other electronic techs on electrical and electronic systems. The Electronic Technician II will work with and assist others with..
Job Description SUMMARY Drives battery powered industrial truck equipped with lifting devices such as forklift and clamps to lift, stack, tier or move products, equipment, and/or materials. ESSENTIAL DUTIES AND..
McCain It’s All Good™ is our philosophy. As a food manufacturer, our business is driven by good people, making good food, from good ingredients – and the result is food..
It’s a fresh approach. McCain Foods believes that when you start with only the freshest and healthiest ingredients, add a commitment to quality, consistency and convenience, the product will be..
Maintenance Technician in Grand Island Nebraska Job Summary:Perform maintenance procedures to all plant equipment including lubrication, line inspections, preventative maintenance procedures from a checklist, minor mechanical adjustments and equipment/part replacement.Job..
Job Description SUMMARY Inspects finished products for defects, tests for color, solids, texture, bag weights, proper bag and case codes, fat pickup and notifies QC Lead, QC Supervisor and Production..
Job Description SUMMARY Keeps the tote room orderly and organized in relation to product drops and sanitation. Assists in monitoring line flow to packaging and dumps totes onto product repack..
Tote Room Attendant B Shift in Othello Washington Tote Room Attendant B Shift Company McCain Foods USA Inc. Job Description SUMMARY Keeps the tote room orderly and organized in relation..
Pure and Simple. These two words that on first glance appear so plain, unadorned and bare, in fact say so much. McCain Foods believes that good quality food made from..
All potatoes are not created equal. We should know. We’re McCain Foods: the world’s largest producer of frozen French fries and a leader in quality food products around the globe...
McCain It's All Good™ is our philosophy. As a food manufacturer, our business is driven by good people, making good food, from good ingredients - and the result is food..


Welcome to Bagel Express – your neighborhood bagel shop, grill & deli
Bagel Express has the best freshly ground coffee & espresso in town – not to mention handmade old-fashioned style bagels, breakfast sandwiches & platters, hot, cold, & specialty sandwiches, hero subs and burgers. If you’re stopping by for some deli meats and cheese, our meats are the best quality with no fillers and are available by the pound. Looking to add some greens to your day? Our salads will do the trick. And for the kids, it’s back to school season, which means back to school lunches. If you didn’t have time for breakfast or to pack a lunch, give us a call and pick it up on the way to school.


“Feed” Your Skin Antioxidants for a Glowing Complexion
Although there is no conclusive proof that antioxidants keep skin from aging, experts do agree they have the ability to ‘capture’ free radicals and may protect us from certain diseases. Antioxidant-rich foods can also give us a healthier, glowing complexion.
According to Susan M. Kleiner, R.D., Ph.D, a Seattle-based nutritionist, eating foods rich in antioxidants is best. “There’s no substitute for getting nutrients through food. The body absorbs and assimilates them far better than in supplement form.”
Kleiner suggests following the U.S. Department of Agriculture’s Food Guide Pyramid, and eating three to five servings of vegetables and two to four servings of fruit each day. Choose at least one citrus fruit, such as an orange, a tangerine, or a grapefruit, for vitamin C. To increase beta-carotene intake, eat at least two orange-yellow or leafy green vegetables each day.
Eat Right for Younger Looking Skin
Eating healthy equals younger looking skin. Drinking a cup of orange juice and eating one raw carrot provides twice the Recommended Dietary Allowance (RDA) of vitamin C and beta-carotene. The RDA for vitamin E is harder to meet, especially for those on a low-fat diet.
“Don’t be afraid to add a couple of tablespoons of olive oil to your diet, or to eat some nuts or seeds,” advises Dr. Kleiner.
The following guideline can be used for RDAs for three of the most common antioxidant nutrients, vitamin C, vitamin E, and beta-carotene; good sources and how best to maximize benefits of each are included.
Vitamin C: RDA at least 60 mg. (1/2 cup orange juice = 70 mg.) Citrus fruits and juices and tomatoes are good sources of vitamin C. Eat whole fruit for extra fiber. Avoid juice in glass containers, and heat-pasteurized juice. Light and heat destroy some of the vitamin C.
Vitamin E: RDA 8 mg for women / 10 mg. for men (1 tablespoon of canola oil = 9 mg.) Good sources include nuts, seeds and their oils, fatty fish such as salmon, mackerel, halibut, and trout, and wheat germ. Use canola, olive, or another vegetable oil in place of butter or margarine when cooking.
Beta-carotene: no established RDA. Expert Dr. Kleiner, however, recommends 5-6 mg. ( One carrot = 12 mg.) Orange and yellow vegetables, and leafy green vegetables, including broccoli, are all good sources. Instead of potato chips or popcorn for an evening snack while watching television, opt for prepackaged, washed and peeled baby carrots.
If you feel you are unable to meet the RDAs through diet alone, by all means take an all-in-one antioxidant vitamin supplement a day, but continue to pay attention to rich food sources.
Because many over-the-counter cosmetics containing antioxidants don’t have enough to be totally effective by themselves, it is best to ‘feed’ them to your skin in combination with a healthy, antioxidant rich diet for younger looking skin.
We at Savvy Spa Luxuries care about you and your wellbeing. With proper skin care, a healthy diet, regular exercise, adequate sleep, and ample amounts of water, you can enjoy a more fit body, improved quality of life, increased stamina, and a glowing complexion!


Council runs several food handlers' courses throughout the year.
These courses prove valuable to people currently employed, or seeking employment in the food industry in the Hawkesbury area.
Current food legislation requires all workers in a food environment to have adequate food safety "skills and knowledge" for their tasks of employment. This is to assist them in understanding their legal obligation when handling food. The course covers personal hygiene, time and temperature, food preparation and storage, and cleaning and maintenance. All participants receive an informative summary kit as well as a personalised "Certificate of Attendance".
Note: Due to Covid-19 restrictions Council has postponed all future food handing seminars until further notice.
All courses will run depending on sufficient attendance numbers.
Courses are held at a cost of $60.00 per participant.
To obtain further information please contact Council’s Environmental Health Officer on
- Phone: (02) 4560 4444
- Fax: (02) 4560 4400
- Email: firstname.lastname@example.org
Some food handling activities in larger workplaces, in manufacturing, and in high risk food categories require an accredited food safety certificate course. You should consider whether the certificate course is required. (Or, if your current certificate is older then 2 years, you may wish to consider Hawkesbury City Councils' Seminar as a refresher)."
Bookings are essential for courses as positions are limited.
NSW TAFE course search - search for "food" and select "Food Hygiene Statement of Attainment (AQF).
Food Safety Training Video - This is a good interactive lesson where you need to spot the mistakes the food handler makes
Page ID: 158961


3 Simple Detoxing Drinks to help Clean Your Liver and Reduce Belly Fat
The liver is most the main detox organ. Without a proper-functioning liver, the body will be unable to cleanse itself and absorb nutrients efficiently. This will result in the accumulation of excess body fat. But, there is plenty you can do to help. Here are 3 really simple liver-detoxing drinks from Dr. J that really go a long way to flush toxins from your liver and help eliminates belly fat as part of a new healthy lifestyle!
1. A Very Colorful Detox Drink
This colorful detox drink looks healthy from the get go, containing a great amount of vitamin C, vitamin A, and minerals, it's vital for a healthy radiant skin. And with the addition of apple and lemon you add powerful fat and toxin-flushing antioxidants.
2. Spiced up Liver Flushing
This Detox not only flushes toxins from your liver, but it also helps to reduce the likleyhood of gallstones and cleans your bowels. Its also great at settling your stomach after a big meal. Turmeric is a very efficient liver-detoxifying agent and is is thought to help with hangovers in some countries.
3. The Green and Lean Detox
Simple and fast to prepare when your're heding to the gym or need a fast lunch on the go. Stir Simple Green Smoothie together with freshly squeezed lemon juice to rapidly detoxify your body.
Extra tip from Dr.J to help keep your Liver in top condition, remember to take a Simple Detox day every week together with these great detox drinks and enjoy new found energy and vitality.


** Kilmartin Museum Café has now closed its doors for the winter. This year has been unexpected and strange for everyone, us included, and we would like to thank all of our lovely customers who have supported us throughout this time. We will be back in Spring 2021 with plenty of delicious food and drink for you! **
Since 1997, Kilmartin Museum Café has built a solid reputation as being the place to eat locally sourced and delicious food in the heart of Kilmartin Glen.
You can sit in our cosy Stone Barn or Green Oak Conservatory with views over the monuments of Kilmartin Glen.
Our entire menu is freshly prepared and, in addition, we have a daily specials blackboard. You can choose from soup, main meals and tasty snacks. A selection of vegetarian and vegan options is always available.
Our team loves to bake, so delicious home baked cakes are a speciality. Regular features on our cake display include gluten free Chocolate Brownies, dairy free Lemon Drizzle and Orange Polenta cake.
Our ever changing delicious light scones include popular flavours such as Cheese, White Chocolate and Cranberry, and Wholemeal. They are served with homemade jam and are the talk of the Glen.
We make our coffee with love and care using freshly Ground Caffia Fair-trade Rainforest Alliance organic coffee beans. We also offer a range of teas by TLC, the ethical tea company based in St Andrews.
An area of Kilmartin Museum Cafe can be hired for birthday or family parties – contact us to find out more.
Our Café Manager, Ruth Rae, and her team look forward to welcoming you and are proud to support local food suppliers and to have been awarded WorldHost recognition.


Ss. Peter & Paul Annual Parish Picnic
August 13, 2019
You’ll NOT want to miss this Great Celebration here on Green Bay’s Northeast Side; in the shadow of one of the most recognizable Steeples in Green Bay!
You’ll find your “Old Favorites,” including Hamburgers, Hotdogs, Brats, Corn (American style & Mexican style), BOOYAH (served from 9:00am), Tacos & Other Authentic Mexican Food Items, Belgian Waffles, Ice Cream Bars, Bakery, Silent Auction, Mystery Boxes, Raffle, Children’s Games, Irish Dancers, Music, Soda, Beer, and More!
Breakfast Burritos will be served at the Taco Stand beginning at 9:00AM!


We serve up some of your favourites comfort foods that will nourish the body and your soul!
10 pieces of crispy chicken wings or 8 pieces of crispy boneless tossed in your choice of sauce or seasoning. Served with celery and carrot sticks.
DEEP FRIED PICKLES
Crunchy dill pickle spears battered and deep fried, served with ranch dipping sauce.
Delicious cauliflower bites, battered and deep fried, tossed in your choice of sauce. Served with celery and carrot sticks.
One Pound of our homemade bone-in pork riblets. Tossed in your choice of sauce. Served with celery and carrot sticks.
CRAB STUFFED MUSHROOMS
Mushroom caps stuffed with cream cheese and crab. Baked with cheese and served with garlic toast.
Crispy coconut tempura battered shrimp served with a wasabi ranch & sweet chili dipping sauce
CHEDDAR CHEESE BITES
Beer battered cheddar bites served with your choice of dipping sauce.
Homemade potato wedges: deep fried, topped with bacon, green onion and fresh jalepenos, baked with cheddar cheese. Served with a side of sour cream.
Homemade pizza dough, garlic butter, greek seasoning, mozarella and feta cheese. Served with our homemade pizza sauce (marinara) for dipping.
Classic nachos: tomato, red & green pepper, red onion, corn niblets, black beans, jalapenos, mozzarella & cheddar cheese and crispy tortilla chips. Served with salsa and sour cream.
Fresh veggies: carrots, broccoli, celery, cucumbers. Served with Naan bread, tzatziki sauce and spicy hummus. *Serves two*
All your favourites: chicken wings, cauliflower bites, pork riblets, coconut shrimp, cheddar cheese bites and fries. Served with veggies and dipping sauces. *Serves four*, no substitutions.
Soup and Salad
8oz of our signature thai chicken or daily soup, served with crackers
16oz of our signature thai chicken or daily soup, served with crackers and garlic toast
$12.00 (Starter $5.00)
Crisp romaine lettuce, bacon bits, croutons, parmesan cheese and caesar dressing. served with garlic toast.
Add chicken $3.00, or shrimp $3.00
mixed lettuce, grilled chicken, bacon, ham, hard-boiled egg, tomato, onion, mixed peppers and cheese. served with garlic toast and your choice of dressing.
substitute your bun for a gluten free bun for 1 all our burgers are served with your choice of fries, soup or tossed salad. substitute side for: caesar salad 2.00, curly fries $2.00, sweet potato fries $2.00, poutine $2.00, mac & cheese $2.00, onion rings $2.00
Build Your own burger
Chose your Protein, Cheese, Toppings, Pick a Sauce, Toppings, and Premium toppings
Substitute side for:
Caesar salad $2.00, curly fries $2.00, sweet potato fries $2.00, poutine $2.00, mac & cheese $2.00, onion rings $2.00
Classic Fish and Chips
Substitute your bread for a gluten free bread for $1.00. All our sandwiches are served with your choice of fries, soup or tossed salad.
Substitute side for: Caesar salad $2.00, curly fries $2.00, sweet potato fries $2.00, poutine $2.00, mac & cheese $2.00, onion rings $2.00
In house roasted beef, sautéed onions and swiss cheese. served in a toasted baguette bread with side a of horseradish aioli
Baja Chicken Wrap
Italian Grilled Cheese
A blend of mozzarella and cheddar cheese, pepperoni, bacon, tomato and pepperoncini peppers. served between two slices of grilled bread.
Bowls and Mains
Red Curry Shrimp Bowl
Cream sauce with chicken breast, mixed peppers, tomato, red onion and feta cheese over fettuccini noodles. served with garlic toast
Mushroom Chicken Alfredo
Homemade alfredo sauce with sautéed chicken and mushrooms. served with garlic toast
Baked with cheese $2.00
Fish and Chips
Beer battered haddock over a bed of fries. served with a side of tartar sauce and coleslaw
Ribeye steak cooked by you, served with your choice of potato, vegetable and starter house salad. 8oz ribeye $19.00 16oz ribeye $27.00 starter caesar $2.00
Join us for our family favourite Friday Night Steak Night brought to you by Jerky Boy meats and the Lumsden Hotel & Steak Pit where you can choose from the following:


A food pantry for our community
Food in the Hood
Getting enough to eat is a problem for the 15% of US households facing food insecurity. As if that weren’t bad enough, food insecurity in households with children is significantly higher—nearly 21%.
The Food in the ‘Hood program operates client-choice food shelves and hot meal programs in Bloomington and North Minneapolis, serving 2,500 individuals each month.
Each family receives high-quality essential grocery items, a delicious meal, health and nutritional support, advocacy, opportunities to respond to the love of Jesus, and a personal touch of kindness from an amazing team of difference-makers.
Food in the Hood is at Cedar Valley—a pantry right here in the church!
There is no income requirement—just show up!
1st & 3rd Tuesday, Monthly | 5–8 p.m. | Enter door 3
Join the Team
Serve a meal and help provide a week's worth of groceries for those experiencing food insecurity in the community. Volunteers needed to distribute food, serve meals, help as a personal shopper, carry groceries to cars, and clean up.


Learning to trust your body to make good food decisions
Reprinted from the "Body Image" issue of Visions Journal, 2016, 12 (1), p. 37
“You are what you eat” is a phrase I hear often as a dietitian working in the food and nutrition field. I often feel it’s misused—or that it’s simply incorrect. We aren’t simply what we eat: we are so much more than our food choices, and food is so much more than calories. For many, food represents family, culture, pleasure, experience and exploration, as well as a way to fuel our bodies and function in our lives. Our emotional, social and physical eating practices—in addition to the foods we eat—are all important elements of our well-being.
There is a common misconception that you can look at a person’s body and know how they eat. Imagine we walk into a fast-food restaurant and see a thin and athletic woman eating a double cheeseburger with an extra-large order of fries and a milkshake. We might feel envious that she can eat that way and still maintain a lean build. We might assume she had done significant exercise that day to account for her meal, or that this is a special occasion or that she has a fast metabolism. Now, imagine we see another woman at the next table eating the same meal. This person lives in a larger body. Despite the fact that she is eating a meal identical to the one being eaten by the thin woman with the athletic build, we might assume that this second person eats at fast-food restaurants often. We might assume she is inactive, and we may have preconceived ideas about her health.
None of these assumptions is based on fact. We cannot know about a person’s health or experiences simply by looking at that person’s body. In the same way, we cannot know about someone’s relationship with food from the size or shape of his or her body.
We do not make these assumptions because we are bad people. Our assumptions represent widely held stigmas associated with different body types.
For my clients who struggle with disordered eating issues, early access to treatment and trained health care professionals is a key component in the recovery journey. Yet often my clients’ struggles go unrecognized—even by themselves—due to common social stigmas related to eating disorders and weight.
The truth is that there are no “good” or “bad” foods. Clients often try to challenge me on this, but I stand behind the idea that when we label foods as good or bad, we set ourselves up to mistrust our bodies and create an environment for emotional eating—in which we have emotional reactions to the food choices we make. If I eat something “good,” I feel proud, as if I am doing something “right.” But if I eat something “bad,” I might feel shame or that I can’t make that “mistake” again. If I associate certain foods with a fear that my body will change, then I will feel a need to compensate afterwards. I might become more concerned or rigid with my eating, increase my exercise or experience guilt and shame.
I often hear people justifying their food choices. For example, an individual might say, “I can eat this because I did the Grouse Grind today,” or, “I was bad today because I ate food X, which is bad.” These statements perpetuate stigmas about food and our bodies, and reinforce the idea that our bodies cannot be trusted. This creates a situation where people feel they need to be in rigid control of their own food or nutrition intake: they fear and mistrust their own body.
Certainly there are foods we might choose more often because they provide our bodies with more complete nutrition than other foods. Some foods provide us with different vitamins and minerals. Some foods provide us with more fibre or more protein than others. But all foods give us energy and fuel our brain. However, we eat for many reasons, not just health. We also eat for reasons of pleasure, culture, tradition, social interaction and comfort, and sometimes as a special treat for ourselves. By giving ourselves permission to eat for a variety of reasons (and not just for nutritional health), we create an environment where we trust and honour our body instead of viewing food with resistance and fear.
When it comes to educating my clients about nutrition, I rarely allow calories to be part of the conversation. Our bodies need more than a certain caloric target to maintain or support weight. We need a variety of foods from all the food groups to meet our carbohydrate, protein, fat, vitamin and mineral needs for good health. Engaging clients in conversation about the types of nutrition their body needs, focusing on what foods feel satisfying to eat and satisfy the body for longer, and about how we feel different when we have energy is more important than caloric number.
Our bodies know what to do with nutrition: we need to learn to trust our bodies’ cues. One of the ways I help teach my clients to trust their body is through the skill of mindful eating. Mindful or intuitive eating means paying attention to internal cues rather than external rules to guide our food choices. Like any skill, mindful eating needs to be practised.
The first step in mindful eating is to reject dieting. Stop buying into the idea that we need to make drastic, rigid changes to the way we eat in order to support our bodies. One way to become in tune with our bodies is to explore and learn about our hunger and fullness cues. If we slow down and take the time to listen, our bodies will tell us what they want and need.
When we listen to our bodies, the most important thing to do is to remove all distractions so that we can taste the food and experience the act of eating, decide what we enjoy instead of placing judgment on certain foods. When we eat what we really want, in an environment that is enticing and enjoyable, the pleasure of the experience will make us feel satisfied and content. This minimizes the desire to overeat.
Another important thing to do is to give ourselves unconditional permission to eat. If we tell ourselves that we “can’t” or “shouldn’t” have a particular food, we can experience feelings of deprivation. As with many things in life, we often want what we can’t have: feelings of deprivation can intensify into cravings, which often lead to bingeing. When we finally “give in” to foods that we have told ourselves we “can’t” have, we often overeat and experience feelings of guilt. And we promise ourselves to never eat this way again. Then, if we “give in” again in the future, our broken promise compounds our feelings of guilt.
We all need to challenge food “rules.” We need to stop believing that “we are what we eat” and start seeing the complexity of the human body and our relationship with the food we eat. Challenge the thought that you’re “good” for eating minimal calories and “bad” if you eat something you enjoy. You don’t have to eat a perfect diet to be healthy. You will not suddenly get a nutrient deficiency or gain weight from one snack, one meal or one day of eating. It’s what you eat consistently over time that matters. The relationship you have with your body is the only relationship you are guaranteed to maintain for life, so I encourage you to nurture and care for it. Your body knows what to do with nutrition: you just have to learn to trust it.
About the author
Ali is a Registered Dietitian with a BSc in food nutrition. She works in the Eating Disorders Program at Vancouver’s St. Paul’s Hospital and with the Looking Glass Foundation’s summer camp for girls. Her private practice specializes in disordered eating (www.ThriveBC.com). Ali is passionate about helping clients develop healthy relationships with food and body


Hurst Green Village Fair
Cakes and sweets galore at Hurst Green Fair!
On Saturday 15th September Hurst Green held its annual Village Fair. Hurst Green Infants ran two stalls this year selling homemade cakes and sweets in a jar. It was fabulous to see so many parents and families there supporting us. A big thank you to everyone who donated cakes and sweets to make this happen, the HGSA for organising and all the parents that gave up their time to run the stalls. We raised £220 pounds which will be used to support the children in their learning at school.


For the month of September we are focusing on all the goodness of food. More specifically, we’re learning what foods can do for your body! One of the most fun parts of food is all of the amazing textures and tastes. Especially for little ones who are beginning to explore the different things their tastebuds like and do not like. For this activity I wanted to let Faye taste different kinds of foods and see if she could guess the food without looking at it! She was a bit nervous at first but I promised her I would only give her foods that I knew she liked. This was a great lesson on the five senses as well! With each food she tasted, we talked about how it tasted, how it smelled and how it felt in her mouth. We both had a really good time and it kept me laughing!
Simply blindfold your little one and then let the taste testing begin! We went through each food and talked about the different senses we could use to describe it besides our sight. Then, I had her guess what she thought the food was. Finally I would let her remove the blindfold to see if she was right or wrong!


- Whole-wheat pasta (75g dried pasta per person)
- Tomato sauce
- 1 can of butter beans in water
- 1 clove of garlic
Optional but tasty
- Mozzarella (torn)
- Washed baby spinach
- Salt and pepper to season
1. Empty pasta into a sauce pan. Bring to boil. Simmer uncovered for 10-12 minutes. Make sure you stir occasionally and then drain and serve.
2. In a separate large pan, heat some cooking oil and add crushed garlic clove.
3. Drain water away from the butter beans and add the bean to the pan with the crushed garlic clove.
4. Add jar of tomato pasta sauce and stir until heated through
5. Add spinach. Once wilted, add pasta to sauce and stir through.
6. Remove pan from heat (if using mozzarella, tear up small sections and stir through the pasta
7. Serve and enjoy!
Cost of recipe
- 750g dried whole wheat penne pasta (Asda: 55p, Tesco: 59p, Sainsbury’s: 85p)
- 400g tinned butter-beans (Asda: 55p, Tesco: 50p, Sainsbury’s: 55p)
- Tomato pasta sauce (Asda: 39p, Tesco: 45p, Sainsbury’s: 95p)
- Loose garlic (Asda: 20p, Tesco: 30p, Sainsbury’s: 30p)
- Mozzarella cheese (Asda: 47p, Tesco: 47p, Sainsbury’s: 60p)
- Baby spinach (Asda: £1.10, Tesco: £1.50, Sainsbury’s: £1.00)
(Please note these prices may change)
(Serves 6 portions)
Asda – £3.26
Tesco – £3.81
Sainsbury’s – £4.25


Breakfast club is open from 9:00am, at which learners are offered a range of fruit, cereals, toast and bagels. Learners are also able to make themselves hot drinks. We ensure that all learners who arrive before 10:30 are offered breakfast otherwise we offer the full range again at breaktime from 11:00 to 11:15.
We fully embrace the concept of eating together as a family and to this end staff and learners sit and eat together. We provide a freshly cooked two-course meal at lunchtime with vegetarian options.


Lawlers is one of my favorite bbq joints. I like that you can count on their consistency. I love the stuffed potatoes and the nachos. The people are so nice and polite. I've never had bad customer service or dealt with a rude person at any lawlers!
4 stars yelp
Lawler's Barbecue Express is TOP NOTCH! I have been calling this location for the past three years with last minute requests for food to feed anywhere from 5 to 50 people. EVERY single time, without fail, my food is ready for pick up when needed, and the service from the counter and/or window is excellent. I am told how much our business is appreciated and how they look forward to serving us again.
The food is always fresh, hot, and delicious! My absolute favorite item, other than the pulled pork...is the CRUSHED ICE!! They bag it up for me to go with my gallons of sweet and unsweet tea and we are set!
Thank you for your incredible customer service and heavenly food!!
5 stars YELP
I have now become addicted to the pork nachos, the sweet tea, and the Brunswick stew. I guess I might as well go to Athens and get the t-shirt too. Lawler's is hands-down the best in the land. I visited the Hughs Rd location earlier this week and the food there was equally superb. Five stars for cleanliness (dining room and rest room) as well..
I’m a professional chef, have been a judge on a national cooking show, authored two bestselling cookbooks (working on third now), former food editor of Southern Living Magazine, current contributing editor of Taste of the South Magazine, and have a Southern cooking website that gets over 50 million page views a month. Guess where I go when I want bbq? Lawlers. The end.


Divide your current weight in half to determine how many ounces of water is needed to be consumed daily for optimum health. For example, if someone weighs 160 pounds, they would need to drink 80 ounces of water to stay hydrated. For some beverage variety, tea and coffee are excellent choices, and for extra sweetness add stevia or Lite-Sweet by Xlear or almond milk for creaminess. Infuse your water with fruit and herbs, or upgrade for the sparkling water variety. Don’t be afraid to get creative!
Articles in this section
- What is MCT oil, and where can it be purchased?
- What are anti-inflammatory foods, and why are they important?
- How much water should I drink daily, and what other beverages can I enjoy?
- How can I modify your meal planners if I have allergies or nutritional preferences?
- What should I do if I have followed a previous plan (Tiny and Full, The 100, Belly Fat Cure, etc)?


Firestone Pale 31
Brewery: Firestone Walker Brewing Co. Location: Paso Robles, CA, USA
Style: Pale Ale ABV: 4.9% IBU: 38
Food Pairing: Barbecue, spicy food, Mexican food, Thai food & great with Burgers
Cheese: Cheddar, Derby with sage, Parmesan, Colby, Feta & More.
Dessert: Pumpkin flan, maple bread pudding, banana foster.
Serving Temp: 40-45 °F
Glassware: Pint Glass


Michael has spent the last six years studying, working, and campaigning to build human systems that guarantee food security, food sovereignty, and system resilience.
All photographs are in the public domain. Please feel free to reprint or repost.
Michael is currently a Research and Writing Fellow with Food Tank: The Think Tank for Food, where he writes regularly about innovations that are helping us produce appropriate food when and where it is needed.
Michael spent 6 months as an intern with Uprising Seeds in Washington State, spending every day working to put organic, open-pollinated seeds into hands so that communities can take back control of their food production.
Michael has shown ceaseless commitment to empowering the next generation of food producers, spending four years teaching courses both at Stanford University in four departments, at Redwood High School in Redwood City, CA, and at Eastside College Preparatory School in East Palo Alto, CA.


Served from 8 to 10am every day.
We are proud to offer you an original breakfast made from quality ingredients.
Composed of a homemade fresh fruit salad, bread, jams, rillettes among other things and Métis terroir products such as honey and maple syrup.
You can also enjoy one of our famous Breton pancakes made from buckwheat flour, served complete with an egg, ham, cheese or simply with maple syrup for a perfect marriage of flavours.
Everything served with a quality coffee to start the day on the right foot.


Small Batch Craft Coffee - Roasted With Love - A Great Way to Start Your Day
Welcome to Rainbow Roasters. We source the best coffee beans from around the world and roast them locally. We work closely with our partners to inspect and taste every batch to guarantee freshness. While our blends may be new to the market, we have many years of experience to know what it takes to make the best cup of coffee around.
I'm Kimberly Thomas (nee Rainbow), and yes, Rainbow IS part of my name. Not only is it a part of my name, it gives me my personality, my smile, my dedication, and my love of life - Rainbow's signify new-beginnings, and hope - I am hoping that my love of coffee and my desire to create a roast that you, my consumer, will love - will be a new beginning!
I fell in love with coffee as a teenager. We had a coffee shop that was my favorite 'hang-out' spot. I was not allowed to drink coffee at 16, so I ate the chocolate covered coffee beans instead. I don't remember ever dreaming of owning my own coffee business until I got my first job at a coffee shop in Everett, Wa. Yes, I moved ALL the way to Washington. Working as a barista, I fell in love with coffee. I never really thought of exploring the roasting aspect, until about 20 years later, when I scored a second job at a coffee shop that roasted the bean in shop! Being told that roasting was a 'man's job', that training to roast was 'difficult and required a lot of time and money', I was continuously discouraged. I told my husband that all I wanted to do was roast good coffee, with love - and that's where Rainbow Roasters began.
To learn more about our current selection of roasts click here.
We do sell in the DFW Area at various local outdoor markets. To see when and where we will be click here.
If you would like more information or want to order our coffee, click here.


Does Rolling An Orange Make It Easier To Peel?
Does rolling an orange make it easier to peel? becomes easier to peel if you gently press and roll it on the table before peeling. This loosens the skin fibers if you do it gently but firmly – do not pound, squeeze or squash – and it really works! I'm never paying extra for easy-peel citrus fruit again.
How do you peel an orange without it sticking?
It's quite simple. Hold the orange by its stem side and use a sharp knife to cut perpendicularly into the circumference. It's important to cut through the rind but not through the actual flesh of the fruit. You should be cutting about a quarter of an inch deep, depending on the thickness of the fruit.
How do you peel an orange easily?
Score around the center of the orange with your knife—only cut about ⅛ of an inch deep, without puncturing the citrus segments—and then insert the handle of your spoon between the peel and the fruit. Work your way around the orange until you feel the peel beginning to release.
How do you peel an orange by hand?
Why are oranges so hard to peel?
Try to avoid older fruit with wrinkled or bruised skin, as it will be harder to peel and will not taste as good. Oranges which are still slightly green or light orange in color may be slightly unripe and will be harder to peel as the skin will stick tightly to the fruit.
Related advise for Does Rolling An Orange Make It Easier To Peel?
How do Asians peel oranges?
How do you twist an orange peel?
How do you get the white stuff off of an orange?
Do you cut or peel an orange?
There is an easier way to peel your orange so you can have your juice and eat it, too. Because remember, it's always better to eat fruits whole so you don't lose out on essential nutrients. Simply place your orange on the cutting board and slice off both the top and the bottom, being careful not to cut into the flesh.
Which oranges are easiest to peel?
The Navel Orange
They're seedless, peel easily, and are thought to be one of the world's best-tasting oranges.
What is dried orange peel called?
'preserved peel') is sun-dried mandarin orange peel used as a traditional seasoning in Chinese cooking and traditional medicine. It is aged by storing them dry. Chenpi has a common name, 'ju pi' or mandarin orange peel.
What is Mandarin peel good for?
The peel contains a super-flavonoid, or antioxidant, called tangeretin. Super-flavonoids have shown promise in studies as an effective way to lower cholesterol. Having healthy levels of vitamin C in your body has been tied to having healthy skin.
Is it OK to eat tangerine peels?
Tangerines are sweet packages of deliciousness, bursting with unsurpassed tang and flavor. The flesh of these fruits is enjoyed in abundance during winter and early spring, and tangerine peel is just as edible.
What is an orange twist?
A twist is a piece of citrus zest used as a cocktail garnish, generally for decoration and to add flavor when added to a mixed drink.
How do I garnish an old fashioned?
How do you make orange twist for an old fashioned?
How do you peel citrus without pith?
Is it OK to eat the white part of an orange?
The pith of oranges and other citrus fruits is the stringy, spongy white stuff between the peel (or zest) and the fruit. Although it's certainly not where all the nutrients are, the pith can be good for you. It is high in fiber that may help lower cholesterol levels and contains as much vitamin C as the fruit itself.
What is the white bit on an orange called?
Oranges are a healthy source of fiber, vitamin C, thiamine, folate, potassium and antioxidants. They have multiple health benefits. But let's face it, before devouring any citrus fruit most people meticulously pick off the stringy, spongy white stuff or so-called, pith, which lies beneath the peel and the fruit itself.
Why do people peel oranges?
Orange peels are rich in fiber, vitamins, and disease-fighting polyphenols. They also contain limonene, a chemical that may protect against skin cancer.
Why do we peel oranges?
The orange peels are rich in fiber, vitamin C, folate, vitamin B6, calcium and other essential nutrients. The skin of the oranges contains a good amount of polyphenols that protect against several diseases. Peels have anti-cancerous properties, due to the presence of limonene, a naturally occurring chemical.
How do you wedge an orange?
How do they make cuties so easy to peel?
The fruit is smaller
Mandarins tend to be smaller in size than most Navel oranges - especially at the grocery store where large fruit is preferred. This makes them easier to handle. It's easier to palm the fruit in your hand, even if your hands are small.


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Eating mindfully could change your body for the better
Mindful eating is simply paying attention to what you eat. It is the opposite of eating mindlessly, which is putting food into your mouth almost unconsciously, not really tasting the food you’re eating and we’re all guilty of this, especially after a run.