So after months of waiting, the Valley has the opportunity to go in and enjoy a relaxing repast at The Ref, which is exactly what Elaine and I and two of our kids did on opening night. When it comes to putting out an opinion on food for public perusal, I trust all three of them more than I do myself. At 53, I’m getting to be more and more like Elaine’s beloved and long-departed grandfather Alvin Clark.
Apparently, everything set before him tasted great and even better when he mixed together seemingly unrelated foods on his plate like green salad with Blue Cheese dressing together with the mashed potatoes and brown gravy topped with ketchup. While his never-ending food mismatching caused all the younger generations, including myself , to shutter at the sight of a few strands of green beans disappearing into his mouth forked just ahead of a chunk of turkey topped with ketchup, he always cleaned his plate, had dessert and lived a robust life until the age of 94.
Jacque, our 17-year- old, and Eli, the college student, are far from their great-grandfather in regards to taste buds, while I seem to be following in his elderly foot steps. But that may not be all bad. As with bad hearing that allows me to miss unkind words and a bad memory that allows me to forget the ones I do hear, perhaps tired taste buds are another blessing of old age, allowing no foods to offend me. At the Ref, however, I would have preferred youth on my tongue as the reading glasses on my nose made clear to my aging eyes that the pizza Elaine had picked out looked very tasty indeed.
I was a bit worried that a large pizza would not be suffice for the four of us and so I slipped in a small order of wings with sweet chili sauce. Silly me. The pizza turned out to be a 4-person-butt-kicker. Being the one who gets the check put in front of them ( before I slide it over to Elaine), I liked that aspect of the pizza. It basically meant we could have dined to everyone’s capacity on very good pizza for about $7.25 a person. Considering the fun, lively atmosphere and friendly service, that was a bargain. (And when there is a big game on when the fam has to be fed out for some reason, The Ref, with its host of flat screens insuring there is not a bad seat in the house, will be every Fathers on-demand choice).
It was pretty much a given that I would find the pizza tasty since I love Thai and they did a great job. As the family scavenger, I had an additional bonus because when I picked the perfectly good left-over crusts off my family’s plates and dipped it in the ranch dressing I found it made delicious bread sticks for me. Alvie would have been proud even if I didn’t add ketchup.
But as I said, I am not the consumer the chef at the Ref is worried about. That would be Elaine and the two kids. The next afternoon as Jacque munched on one of the three pieces of pizza we brought home, she asked when we were going to go back. She loved the pizza and thought the wings were perfect. The menu, she said, looked so good she could not wait for another round at The Ref.
Here is the awesome menu that, combined with the delicious pizza and wings, made us all look forward to another round at the Ref.
The bottom line on this new place is that the originality and inventiveness of the menu is backed up by genuinely good food and good service. If you have been keeping track, (and I hope Jacque’s not) I have eaten there three times with four different people. The service was always good and every dish was dead on in presentation, portions and preparation. I am proud of the owners, Fred and Melanie Lopez, for creating a new place from scratch that obviously puts a heavy emphasis on good food.
I love that their menu was put together and dialed in by people who live right here andnot by East Coast chefs working in a million dollar culinary laboratory back East somewhere like they do for Applebee’s. This Pulled Pork sandwich with the appleslaw mixed in there a la Alvie was really good and that is coming from a guy who has been carrying on a decades-long love affair with the old pulled porkarooskie. The sweet potato fries were pretty darn good as well.
They obviously paid attention to a lot of little things. For example the celery that came with these wings were crisp and fresh while the Blue Cheese dressing that we dipped them in was about as good as it gets. And those wings are as mouth-wateringly good as they look. They are able to bake them at the Ref and not just deep fry them and so they come out with an outsanding succulence. These are what Elaine and I would call the Right Wing while the kids, who grew up during the height of the McNugget Era, seem to be fonder of the boneless wing.
While the visual focal point of the interior of The Ref is the huge oval bar with its eye-catching and very original scoreboard/ flat screen display hovering above, the real focus of The Ref’s owners and staff is on putting out a great tasting product with friendly and professional service. Which is exactly the way it should be.
Update: since writing this post I have become something of a regular at the Ref and have now tried quite a few different things there and talked to a lot of people about their meals. I still stand firmly behind their pizza, and can now add atleast the BBQ burger to my list of recommendations, having tried and loved one. Two friends told me they loved their burgers as well. We always order their great sweet potato fries that come with a great dipping sauce.
But I have to pull my tip of the hat to their pulled pork sandwich and warn that their kitchen apparently has some consistency issues. The sandwich we had Saturday was a far cry from the one I had a few weeks before. It was flat out bad in that the bread was soggy and had the rubbery texture that nuking does to bread. It was tiny and had very little of the appleslaw that earned my ravenous ravings the first time around . In truth, Elaine, who split the sandwich with me, and I both felt that the sandwich reminded us of one of those that you get at a convenience store wrapped in paper that you cook yourself in the microwave.
All that being said, I still have no problem standing behind my glowing review and after having the opportunity to get to know the owner and some of his staff, I know they will eventually get everything up to the excellence and consistency they have been delivering from day one on nearly all of their menu.
To read a feature story on Fred Lopez click here.


Jam City Celebrates National Cookie Day With First Annual ‘Season of Cookies’ Event
Jam City is celebrating National Cookie Day with their first annual “Season of Cookies” event, on their title Cookie Jam Blast. During this event, players’ cookie recipes will be featured in game, alongside game pieces based on these delicious treats. This will create a digital recipe exchange among millions of players that all share a love of baking (or at least eating) the ultimate treat: Cookies. Each Thursday in December, an in-game recreation of a Cookie Jam Blast player’s favorite cookie will be reimagined as a game piece and incorporated into the gameplay. Players will be invited to access the cookie’s recipe, as well as learn about its baker and backstory, by visiting the Cookie Jam Blast Facebook page.
“National Cookie Day is an annual celebration of the joy that cookies bring to people all over the world and it’s a treat to be able to share the magic of this event in our game,” said Shane Nakamura, Vice President of Creative Development at Jam City. “For this year’s National Cookie Day, we are thrilled to announce our first annual “Season of Cookies” event — for the entire month of December — featuring the favorite cookie recipes of five of our Cookie Jam Blast players as game pieces in the game. Showcasing player recipes during the holiday season is a heartfelt reminder of the family traditions, comfort and love that comes from cookies and sharing cookie recipes. Happy Holidays from the Cookie Jam Blast team!”
Starting with a delectable Peanut Butter cookie from the home of Cindy Dutton in upstate New York, each of these cookies has a special significance as a holiday go-to or treasured family recipe. If you love cookies as much as we do, visit here this store where Chocolate Shipped Cookies can send cookies as a gift.
“I have a go-to recipe for every bake sale, cookie swap and holiday event, that’s been in family for generations,” said Cindy Dutton, Cookie Jam Blast player. “I’m so excited to share my family’s favorite cookie featured in my go-to game, for all my fellow players to enjoy!”
- 7 billion chocolate chip cookies are eaten in the US each year; half of those are homemade.
- The average American will eat 35,000 cookies in their lifetime.
- Chocolate chips were invented for use in the chocolate chip cookie.
- Queen Elizabeth I is credited with the creation of the first gingerbread man.
- The world’s largest chocolate chip cookie weighed about as much as eight elephants.
- The U.S. leads the world as the biggest cookie bakers and eaters, spending more than $550 million annually on Oreos alone.
- The chocolate chip cookie was created by accident by Ruth Wakefield. Ruth thought the chopped bits of chocolate would spread throughout the cookie when baked, but they held their form.
- Introduced in 1902, the animal cracker was the first commercial cookie in the U.S.
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Session chair and President of the International Union of Nutritional Sciences Ibrahim Elmadfa gave a talk on Wednesday titled Energy balance and diet quality in the control of obesity dealt with the often neglected part of the obesity equation- the energy expenditure side. Elmadfa spoke about how over time, caloric expenditure has decreased significantly.
“Neither fat nor carbs can alone explain obesity; it’s more the energy balance component that is responsible,” said Elmadfa. “We’ve had a wave of light products but if people habitually eat more of this, they’ll end up where they started; they will simply eat more. ”
Nigel Sunley from South Africa highlighted the fact that it should be food scientists and technologies that translate consumer needs into products, and so he asked Elmadfa how food scientists and technologists could change their thinking to fit this issue of energy expenditure.
“In my view, the first point should be to focus on the diversity of foods. To go for lower energy density foods. Meat or meat products are not to be avoided totally but you can consume of them less frequently, in smaller portions. Milk and milk products are very important to you, so we would never say avoid them but we would say take the low fat products and focus on this. The focus on fruits and vegetables has been neglected and I think we should make use of all the sources, fresh and dried, canned or frozen. The other point is to encourage performance of more and more often physical activity. This is something that we also have to think as a society and not leave it for the individuals.”


Yes we’ve all heard it but have you really listened to how your body reacts to what you eat.?
Recently I’ve been leaning more toward vegetarian and vegan alternatives to the normal meat and 2 veg dishes that I grew up on. Everytime we visit friends or have family visit us (that are vego) I try to challenge myself by joining them. Yes I join the other team!
Surprisingly I’ve really enjoyed it. I’ve been listening to my body… not literally, I know what lentils do to people! but more so feeling how my body responds to none meat dishes. At the same time I’ve managed to rid out family household of processed and raw sugar. I’ve been using Agave Syrup as an alternative. That’s not to say that we never have it. I’m ok with it when we visit friends, family or eat out.
Can I afford it?
I don’t go crazy on pastas or food that have high amounts of saturated fats but what I have been trying to do is buy organic produce whenever I can. Yes, yes, organic is expensive! But if you stop buying meat it evens out. Also considering that you’re body will be depending on mostly plant based foods, its better for you to not buy produce that’s had any chemical treatment for fertilisers or pest control. Usually vego’s naturally are more lean than meat eaters. So forget forking out the $$$ for the PT who screams at you to work harder! eat a carrot and go for a walk!
How to get started:
I think the best way for us was to start by gradually shrinking the portions of meat down more and more to wean off and eventually stop buying it. I’m not at the stage where I have a white plackard that reads “animals have feelings too” I’m really quite ok to sink my teeth into a 600gram grain fed waygu beef scotch fillet. What I’m noticing most of all that my body feels amazing when I exclude beef, lamb, pork and chicken.
I tend to have more energy, need less snacks. I always thought that meat always gave you protein and gave you strength. but more so I find myself feeling heavy and even tired after a big hearty meal. Where as with fruit and veg I feel replenished and light enough to get back to work. I think this is because meat IS heavy! and while it does have protein the enzymes needed to break meat down drain your body of energy (which is probably why I feel like I need a sleep after lunch some days); while fruit, veg and nuts replenish your body and top up the enzymes as the nutrients break down.
Is becoming a Vegitarian really better for your health?
The less I listen to the sceptics and the more I research I find it to be true:
“Meat, poultry, and seafood are also more frequent carriers of foodborne illnesses than plant sources.”
“Vegetarians have a lower incidence of cancer, especially colon, stomach, mouth, esophagus, lung, prostate, bladder, and breast cancers. The protection against intestinal cancers is probably due to the fiber in a plant-based diet. In fact, vegetarians have a lower incidence of nearly all intestinal diseases and discomforts, especially constipation and diverticulosis. The phytonutrients in plant foods, especially antioxidants, flavanoids, and carotenoids, may also contribute to protection against cancer.”
I found this to be a great resource:
Don’t you get bored without meat?
In the begining you may feel a little lost about what to eat and how to get creative with your dishes, so perhaps just start with using tofu as an alternative and buy egg/dairy free salad dressings, there’s plenty of recipes online and some organic supermarkets run workshops to help you become more aware of other ingredients like chia seeds, and what can be used for Raw desserts which are mega healthy but taste like you’re eating really naughty foods!
I made this potato salad at a BBQ we just had and no one could tell that it was completely vegan: Potato, shallots, cherry tomatoes, rocket and silverbeat shredded. Dressing featured above. YUM!
As a result of this I am finding that my skin is behaving well I have more energy for longer, I’m sleeping better AND I’ve lost a few kgs! Well worth it for me. I’ll be looking more into Raw food preparation so that I can whip up more desserts. Watch this space!
Any thoughts email me or leave a comment. Happy to hear your opinion


If you're on the Weight Watchers diet and you're looking to add more options and variety to your meal choices, you need this 100 Favorite Weight Watchers Recipes book. It is filled with a hundred tasty recipes, including recipes for breakfast, lunch, dinner and some sweet treats. The number of servings and points per serving are listed for each recipe, so you'll know exactly how to plan your meals.
The success of any diet largely depends on how long you stay on it and eat according to plan. Eating the same old boring meals each day will only cause you to get tired of this way of eating more quickly. Spice things up with a bit of variety, and eat food that you actually want to eat and actually enjoy, just with a healthy twist!
The 100 Favorite Weight Watchers Recipes is a DIGITAL product and will be sent to you in PDF format, which you can view on any computer, tablet or smartphone. You can also print it if you prefer the paper format.
PDF File With 100 Weight Watchers Recipes With Points
- PDF File With 100 Weight Watchers Recipes With Points
- Size7.94 MB
- Length44 pages


Food is a basic human need. In fact, a large portion of your budget is probably allocated to your food expenses. This doesn’t mean that you should spend a fortune each time you go to the grocery store however. To help lower your grocery bill, we’ve come up with some tips you should definitely try.
- Fewer store trips
Unless you need something specific, don’t go to the grocery store. If you think back, you can likely remember quite a few times you’ve gone to the store with no purpose and ended up buying something you don’t even need. To make it easier for you to adjust your shopping habits, you can reduce your visits to twice a month until you’re comfortable enough to schedule your grocery shopping once a month.
- Use a calculator
Using a calculator can help lower your grocery bill in more ways than one. If you see how each purchase adds up to your bill, you’ll be more cautious when adding items to your cart. You’ll start comparing the quality and price difference between branded, generic and store brand items. Once you’re at the cash register, you can use your calculations to check if the items on the receipt are right.
- Use cash
This may seem like too much work, but it will help you stay within the budget. Once you receive your income for the month, budget how much money you will allocate for your groceries. Withdraw this exact amount and use this cash to pay when you shop for your monthly supply. Leaving your credit card and bringing the exact amount of your budget alone will help you avoid overspending.
- Take advantage of discounts
You may only save a little by taking advantage of grocery store discounts and coupons, but a little goes a long way when saving money. You can plan your meals around what’s on sale so you can maximize the offers. Aside from checking flyers and ads from grocery stores and newspapers, you can also go to websites that offer discount coupons for various brands and products. Check out the following:
- Shop the perimeter
What does shopping in the perimeter mean? The outer perimeter of the grocery store contains fresh produce, meat, and dairy unlike the aisles in the middle which mostly contain processed and artificial food. You can get cheaper meals when you make your own, and it’s also much healthier for you and your family.
- Lessen your meat intake
Meat is expensive. By cutting down your meat intake, you can also cut down your grocery bill. So instead of using meat as indicated in your recipe, try using substitutes such as tofu, lentils, and various kinds of beans. If you are a meat lover, cut down on meat at least once a week for a start, then once you’re used to it, you can slowly add more meat-free days into the week.
- Choose generic
People often choose brand names when buying products because they think the quality is worth the price. However, most generic products taste just the same. The only way to know is to see for yourself – try and find out which ones are on par with your favorite brand. Make sure to check the aisle from top to bottom so you can compare prices among different generic and store-brand options.
- Buy seasonal produce
Buying seasonal produce has its perks. First of all, it’s cheaper, especially if produced locally. The abundance of supply causes the price to go down and locally produced items don’t have to get transported therefore cutting down expenses. Aside from helping local farmers, you can also benefit from how healthy the food is. Locally-sourced seasonal foods are healthier for the body due to their higher nutritional content and because they’re free from contaminants that keep imported produce fresh.
- Try all the grocery stores in the area
We often choose the most convenient option for us when we go shopping, and this convenience is probably causing us to spend more than we have to. Ask your friends in the area which grocery store has the best deals. Confirm their suggestions by buying your essentials from a different store each time and comparing the prices. It is only a hassle at the beginning. Once you see how much you are able to save from choosing the least expensive grocery store, you’ll realize that the hassle was worth it.
- Buy in bulk
Non-perishable food, pasta, cereal, toilet paper, and shampoo are some of the best things to buy in bulk. Buying in bulk is advisable only when you have the storage space because where else will you put these bulky items? Remember not to buy in bulk when you haven’t tried a product yet. You don’t want to waste your money on a product you won’t use because you found out that you dislike something about it as you try it only for the first time.
If you try all these tips, you can surely cut down a good sum from your grocery bill. It may not be easy at first, but once you get used to it, you’ll find it easier to give up your old shopping habits.


There’s really no time for writing this weekend as I decided instead to get my hair cut and coloured for the first time since the “Rachel.”
It felt wonderful sitting back, inhaling the fumes from the dye, catching up on some small-town gossip and not worrying (okay, worrying a lot) about how Greg would fare alone with the three girls for the first time.
I started reading a magazine about health and beauty and was instantly drawn to a recipe for triple chocolate chip cookies. I guess I forgot the magazine’s title had the word “health” in a pretty prominent place and perhaps shouldn’t have been quite so surprised the triple chocolate chip cookies had little to no chocolate in them and a lot of triple fudging the ingredients. What the recipe did call for however was a can of beans, rinsed and drained. I guess without the rinsing and draining, you might actually taste the beans? Or maybe the secret to the magic beans was somewhere in the rinse cycle, they started to taste like chocolate.
I continued to read but not before I checked to see if two pages were stuck together and to confirm that the year was in fact 2010.
I was quickly reminded of a time a couple of years ago when a family member baked a cake and after having a couple of bites, palate ripe with wonder, I was asked by the chef if I wanted to know the secret ingredient. It turns out, I didn’t.
“It’s tomato soup!” she announced while almost laughing and further, “You can’t even taste it!”
Well now I can and that’s all I can taste…as well as some saltine crackers and maybe even a grilled cheese sandwich.
If you are going to dupe your dinner guests into eating something strange in your recipes, why stop at beans and tomato soup, which by the way, make way more sense as a duet than hidden in sweets. Why not blend up some milkshakes and only after everyone has taken a generous swig, tell them your secret ingredient is bat guano?
I think of those people who avoid desserts for a myriad of reasons, some of them for “health and beauty” and would like to know if a can of beans in their cookies would make them more or less apt to want to indulge.
Do you think someone who refuses a chocolate chip cookie but when told, “there’s beans in them”, quickly changes their mind?
Do you think after having a bite of that same cookie and then being told “there’s beans in them” makes a person more or less inclined to devour the rest? Right. You look for the largest glass of milk (neutralizer) and start chugging.


Welcome to The 286 Club
The Best Sports Bar in Barrington, RI
The 286 Club is a high end sports bar serving full entrées in Barrington, RI. We use only the best ingredients and recipes for all of our dishes, serving our customers quality that they can taste in every bite. Packed with flavor and cooked with the utmost care and dedication to authenticity, you are sure to love everything about our cuisine. In addition, we also offer entertainment services like karaoke, trivia nights, and live music.
Our menu includes:
We have a friendly and professional staff that provides prompt service for a pleasant dining experience. We value our customers and strive to make your meal satisfying and fun. We are committed to providing authentic flavors that are delicious and enjoyable for everyone. Whether you are looking for a tasty breakfast, a quick bite for lunch, or a place to enjoy dinner, The 286 Club is a great place to satisfy your cravings! If you are ready to enjoy our delicious food, visit us at The 286 Club today!


5th Annual Supermarket Street Sweep
- December 4, 2010 12:00 pm - 4:00 pm
- Cupid Span's (Bow & Arrow) at Folsom and Embarcadero.
- More Info
The Supermarket Street Sweep is an annual bike race that benefits the San Francisco Food Bank! For the past four years, hundreds of participants have zipped around the city to local supermarkets and brought back thousands of pounds of food to donate to this wonderful charity.


Know Your Beans
SINGLE ORIGIN- beans that come from one country or one region of a country
100% Arabica beans grown on a family farm since 1950. This coffee is grown 1100-1200 meters above sea level, wet processed in spring water, shade grown, and double pass dried with minimal to no imperfections.
A wonderful single origin offering from the Oaxaca region of Mexico, classic and bold with full body and gentle acidity. Excellent as a single origin espresso or drip coffee.
A soaring lightness and lovely balance of sweet and dry tones distinguishes this Costa Rica coffee. This is the coffee with dry, bright tones and delicate sweetness. Its clean, crisp character will please coffee lovers.
At their best, Peru coffees are delicately sweet, round, and gently acidy. This Peru is delicately sweet, fragrant, delicate yet rich, with a discreet but vibrant acidity. Makes a fine single origin espresso in the classic northern Italian style.
A classic single origin offering. Rich and full bodied with a smooth yet bold flavor. Brews a finely balanced cup of drip coffee that will please a broad spectrum of coffee lovers. We call this one the Happy Coffee. Try this one in a french press!
Sumatra Gayo Mountain Organic (Out of Stock! New crop coming in the spring 2012)
Traditional Sumatra coffees achieve their famously deep, malty richness through an idiosyncratic processing method, in which the flesh of the coffee fruit is only partly removed from the beans before they are spread to dry. A fine, elegant version of the traditional Sumatra profile: rich, low-toned, and resonantly complex.
Sumatra Fair Trade Organic
Deep and pungently spicy in the aroma with papaya and chocolate notes. In the cup - medium-bodied, richly low-toned, and complexly fruity: papaya and black cherry with a dry chocolate edge. Fantastic on its own but the, 'go to' choice for cream and sugar lovers.
If you think all coffees tend to taste the same, you will be in for a surprise when you taste this opulently sweet, blueberry-toned coffee. Harrar is one of the world's most ancient and traditional coffees, and one of the most exotic in the cup displaying heavy body and amazing fruit character. Powerful strong!
Ethiopian Yirgacheffe Organic
A distinctive coffee from Africa that displays powerful floral and citrus aromas and tastes. This coffee will take a dark roast well and deliver strong character and richness in the cup. We call this our dessert coffee. Wonderful with chocolate! Wonderful as a Stove top Espresso, Turkish coffee or iced.
Organic Papu New Guinea
This coffee is unconventional bean and if you are looking for something different then this may be the answer. Fresh roasted it has a light body with a sweet flavor. At a lighter roast it is almost tea like. As the bean matures it becomes more of a traditional coffee flavor but still maintains a distinct lightness. At a darker roast level it can be used as an espresso.
Cafe Diego Nicaragua
Fresh beans direct from the farm. This Coffee has a creamy body with a sweet citric acidity and caramel sweetness. Smooth and Aromatic. Grown at high altitudes in old shade canopy. Great in the French press!
Lighter roast with a wine like flavor. Medium body with a rich finish. Enjoy this one hot brewed anytime of the day.
ESPRESSO- A blend of beans designed for a superior espresso flavour
Royal Silk Espresso Blend
The heaviest bodied and smoothest of espresso blends, with complexity concentrated at the bottom of the profile: dry fruit, dark chocolate notes. Designed to master large milk drinks with body and presence rather than sharpness. Produces a low-toned, syrupy straight shot.
Emperor's Selection Espresso
Heavier bodied, sharp smoky/spicy bottom notes are designed to penetrate heavy amounts of milk in espresso drinks.
Emperor's Organic Espresso
Very similar to the Emperor’s Selection Espresso Blend, but a bit heavier bodied and fruitier, with more chocolate and less spice. It is designed for total versatility: elegant as a straight shot but sturdy and robust enough to carry its weight in large amounts of dairy.
Close to Heaven Espresso Blend
Paul has created a wonderful blend by combining different espresso beans at a variety of roast level to make a clean, smooth, lightly nutty blend that is perfect as a Latte, Mocha or Americano. He named it Close to Heaven because he felt calling it Holy Grounds was sacrilegious.
BLENDS- A Combination of single origin beans designed to create unique flavors.
Latin Zing Blend
A blend of sweet, full-bodied, round-toned Latin American coffees. Gentle but authoritative enough to carry its message through large quantities of frothed milk in espresso drinks.
A striking combination of nutty, chocolaty aromas greet the expectant nose. Careful blending of coffees from Indonesia and Central America creates an exceptionally well balanced taste providing a bright, yet deep-toned acidity with a delicate sweetness. An exceptional cup of coffee! Can be an espresso.
This incredibly popular blend has been described as cowboy coffee. With a smooth body, no bitterness and no grounds it's like a new romance! A smokey flavor reminds folks of camping in the great outdoors...like Alaska or maybe just around your backyard fire-pit.
A blend we can agree on! We thought about naming it Marital Bliss but it is named for our 25th wedding anniversary and the 1st year anniversary of Twin Beans. This one can be enjoyed black or doctored up. With a rich, naturally sweet flavor, this Twin Bean's custom blend has quickly become a best seller!
Mountain Mist Blend
Our newest blend has a strong initial impression with a rich earthy flavor, full body,creamy texture and a surprisingly light finish. This one is a great blend and is sure to be as popular as the Anniversary blend.
Rise and Shine Blend
Another popular custom blend named after our favorite local morning show. It is a blend of beans from six countries. This blend is a full-bodied, well rounded and provides a clean cup. Hot or cold brew!
Our custom organic blend. Coffee with bold flavor but not over powering. The beans in this blend are roasted at different levels and blended to compliment each other. This is our first choice for sweetened blended coffees.
DECAF- We have expanded our naturally decaf coffee selection. Our bean buyer doesn't drink decaf so research is slower in this category but I am encouraging him to supply the decaf addicts, so here is what we have today:
Our first decaf blend is similar to the popular caffeinated Anniversary blend. All the flavor without the shakes!
Naturally Decaffeinated Esmeralda
This coffee from Mexico retains its bright character and medium body even after decaffeination. Great for use as either a drip coffee or as an espresso.
Organic Swiss Water Process Peru
This is a smooth light decaf that has enough flavor to make you question whether it really is decaf.
Organic Swiss Water Process Columbian Decaf
An easy going decaf that has all the flavor without the buzz. Great for drinking all day long.
This best seller is the greatest decaf! (okay that is this writer's opinion) Consistently great coffee; full bold flavor without the buzz. Holds it's own with all the cream and sugar you want but is as elegant as a little black dress. Drink this one at bedtime with the last piece of cake! We also have a Swiss water process Sumatra decaf.
If you do not specify a preference, all beans will be roasted with our select roast level customized for each bean and blend.
We have four roast levels:
Light - A roast level to enhance a bean with a delicate flavor, without over roasting.
Medium - This roast is for beans that need more heat to bring out the hidden-flavor oils.
Dark- A roast that bring bold-flavor oils to the surface and adds a smoky note to the taste. This can be over powering to some of the subtle flavors of many beans. Often used for Espresso.
Full Dark - This roast enhances the flavors of the roasting rather than the flavors of the beans.
If you still have questions, just call for a consultation: 208-420-4880
Fair Trade? We seek to conduct our business without supporting the slave trade. Our suppliers are selected for their fair trade practices as well as superior products and service. Many of our suppliers are family farms around the world. We will continue to seek suppliers who conduct their business ethically.


We would like to thank everyone involved in donating such wonderful prizes and selling so many tickets for our very successful Year 7’s raffle and congratulate our prize winners: Winners 1st...[...]
2019 will see our own produce grown at school and delivered fresh to our canteen kitchen. From there it will be transformed into freshly made garden wraps and sushi (it doesn’t get fresher than that!).
With our “Garden-to-table” approach, we provide exciting food choices to entice the boys’ taste buds and introduce them to different food cultures. Water is available as the perfect accompaniment to any lunch order.


#100 10909 Jasper Avenue
Edmonton, AB, T5J 3L9
Food + Drink
Happy Hours just got Happier
Monday - Thursday + Saturday 3pm - 6pm
Downtown: Monday - Thursday 9pm - close
St. Albert: Monday - Saturday 9pm - close
Coors Banquet | GIB Northwest Pale Ale | Belgian Moon | Lagunitas IPA | Strongbow | Serenissima Pinot Grigio (5oz) | Leone San Marco Merlot (5oz) | White Sangria | Red Sangria | Back Porch Bourbon Tea | Tito's Mule | Aperol Spritz | Frozé | Jose Cuervo Tequila Shot
Guac + Chips | Kettle Chips + Dip | Perogies + Sausage Trio | Gyoza Trio | Loco Chicken Taco | Made to Order Doughnuts | Nutella Cheesecake
Roasted Mushroom + Goat Cheese Flatbread | Jerry's Crispy Ribs | Southern Pulled Pork Sandwich + Fries
The Ronald + Fries | Chicken + Rocket Linguini | Cajun Chicken Sandwich + Fries
Reservation requests will be answered within 24 hours.
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so....I am on my 4th week now of dietary changes and lifestyle changes. I eliminated all but "natural" sugars from my diet, no junk food at all, no pre-mixed/packaged foods, mainly veggies and fruits and good proteins, lots of raw, you get the drift. So at the beginning of the week I was still only down 1lb and despite eating a 1350 calorie diet per day consisting of the above, I was hungry all ...of the time, even after I ate. Never felt anything like it! I was at work and was telling a friend there about my inability to lose weight, my constant hunger, and what I was eating... she (being a diabetic and working in the medical field for many moons) said, Patti, your blood is out of whack...if you are hungry like that your blood sugar is doing it and you need to eat more! Now normally I should be eating 1100-1200 calories a day, but I was given a plan of 1350 calories which was actually much less than what I had been eating, and should have seen me losing 2 lbs a week. So increase that I thought? I will never lose weight! But, I gave it a shot....I added protein and healthy fats to my three main meals ie: chicken in my salad, eggs, nuts, olives, peanut butter etc. GUESS WHAT? 4 days later, I lost another 3 lbs! It works go figure LOL! eat more and I lose more, I am so weird!
This is a crying shame......
"Poor little Ruby is ill...staying home with her today to keep an eye on her."
I think it is a crying shame that a weeks worth of groceries for two people just cost $170. Why? because it is all fresh fruit and veggies or organic stuff or reduced sodium or whole grain... the healthier you eat the more you pay....it is a conspiracy I say to keep the people eating unhealthy cheaper stuff.
This is an average breakfast for me now. Today: a piece of gluten free chia seed toast, hard boiled egg, blueberry smoothie with almond milk and brown rice protein powder, and a big glass of water and lemon. mmmm good!


Choose healthy lunches and snacks
If your kiddos purchase school lunch, confirm that there are healthy options available. If you pack your children’s lunch, make sure they are colorful. Include fresh fruit, vegetables, whole grains, protein and healthy fats. This goes for you as well! Modeling healthy eating behaviors is the key to creating the same behaviors in your kiddos.
How you snack is just as important. Too many easy-to-grab snacks are loaded with sugar, which leads to an energy crash, hindering your ability to focus and participate in work and school. High-sugar dietary regimens increase depression, weight gain, heart disease, kidney disease, diabetes, and cognitive decline. To keep you and your family energized throughout the day, look for snacks that have fiber, protein, and healthy fats—such as nuts, yogurt and fruit.


If you’re only impressed by the stunning scenery of PEI, then I think you should stay here for a few more days. The blue and endless sea is not the only reason that PEI is so attractive. The fertile soil and pure seawater allow this island to produce the best food.
When you are traveling in PEI, you will see miles of lush rolling farmland and coastlines dotted with harbours. So, it may not come as a surprise to discover that the food industry is the single most important contributor to the provincial economy. PEI is proud of its “clean and green” reputation world-wide and offers tourists a wonderful dining experience.
On an island where the primary industries are farming and fishing, fresh is the operative word when it comes to food experiences. Prince Edward Island is famous for its oysters, mussels, and even potatoes, and now visitors can enjoy “field to table” culinary touring with a range of hands-on food experiences. There’s a renewed appreciation for local ingredients of late, and that can only mean one thing: seafood, meat, and veggies that have taken the shortest possible route from source to plate. The “100-mile diet” becomes the 10-mile diet as the lobster on your plate may have been harvested on the fishing boat at the dock outside the window and the salad is made up of herbs and greens from the garden in the yard.
Compared with other countries, the lobsters in PEI are cheaper and of high quality. This one of the attractive points about PEI. Two lobster seasons on the Island operate from May to the end of June and from August to October. And you, of course, can buy fresh lobster any time. In the lobster season, you can buy lobster in any supermarket and you can also buy lobster at the wharf from some fishermen. A lobster dinner in restaurants around the wharf is also an excellent choice.
In addition, you should try the oysters, mussels, snow crabs, and other shellfish—they are all very famous local products. It is said that this smallest province produces 80 percent of the mussels in Canada.
Every summer, the PEI International Shellfish Festival is held here. It is a lively three days filled with music, mussels, and oysters plus the intensely exciting oyster-shell shucking competitions. And in late September, more than 75 events pack the PEI Fall Flavours Festival agenda. Culinary keeners—“foodies”—go from smoking and pickling workshops, oyster tonging, or potato picking to spectacular fine dining with top chefs cooking up nine-course extravaganzas.
The agriculture sector in PEI is flourishing. The fertile red soil of PEI makes the corps grow more robust, especially the famous PEI potatoes. More than 80,000 acres (33,000 hectares) of PEI farmland are devoted to growing potatoes, and the potatoes are selling all over the world.
PEI also boasts a potato museum, which exhibits the history and culture of potato farming in the province through stories, photographs, artifacts, and graphics. A large collection of antique machinery and gift shop with a potato theme rounds out the experience. If you plan to travel to PEI, try something besides lobster, such as potatoes and other farm products!
These are just few things on the long list of the Island food to discover, but more surprises await you to explore and discover. If you are tired of the hustle and bustle of city life, why not give yourself a vacation, come to our lovely Island to breathe the air of freedom and enjoy the gift of nature. PEI is a wonderful place, good enough to awaken your passion for a better life!
Author: Boughton Island Ltd.
Chinese Editor: Peng Peng
English Editor: Ginny
Image resource: Tourism PEI


American philanthropist W. Clement Stone once said, “You are a product of your environment. Be careful the environment you choose for it will shape you; be careful the friends you choose for you will become like them.” The quote is interpreted as such: if you spend a lot of time in an unhealthy environment around people who practice unhealthy lifestyle habits, you’ll eventually start practicing the same habits.
The saying is especially true in regards to diet and exercise. If the people you live or spend time with constantly order pizza and indulge in quarts of ice cream in one sitting, it can be tempting to stray from your healthy diet of lean protein, fruits, and vegetables. Likewise, if your friends or family members ditch the gym in favor of staying home to watch a television show, it can be hard to say no when they invite you to do the same.
A new study is showing that those who eat meals with overweight or obese individuals will tend to eat more unhealthy foods, even if the obese person is eating healthy foods. The study, which was conducted by the Mayo Medical Clinic and Cornell University’s Food and Brand Lab, invited 82 university students to a luncheon in which they were offered spaghetti and salad.
All students were divided into four separate groups. Two groups were paired with actresses wearing fat suits, whereas the other two groups were paired with slim actresses. One fat-suit actress and one slim actress were instructed to eat more spaghetti than salad, and the other actresses were instructed to eat more salad. The purpose of the study was to see how the rest of the group would react to the actresses’ food choices.
It was found that regardless of which meal the fat-suit actresses chose, their groups opted for more pasta than salad. Even more shocking was that the group with the fat-suit actress who ate more salad ending up eating 43.5 percent less salad — even though salad was the obvious better health choice.
Study author Brian Wansink recommends that individuals start working on ignoring what other people are eating around them, and focus more on selecting meals and food choices that best suit their dietary and nutritional goals. Otherwise, you could be influenced to avoid certain healthy foods if they are being consumed by obese individuals.
CarePoint Health Center for Bariatric Surgery offers a number of different weight-loss surgeries to help you meet your weight-loss goals. To learn more about our bariatric surgery options, contact us at 201-795-8175 and register for our free seminar.
Content on our website is for informational purposes only and does not constitute medical advice. If you are experiencing a medical emergency, please call 911. Always consult your physician before making any changes to your medical treatment.


When is the last time you had a cup of joe? Did you make it yourself or purchase it from a restaurant or cafe? What's the perfect cup of coffee you've ever had? It's time to get pleasure from that fresh style within the morning again. Consider the next helpful suggestions concerning your options with coffee.
Do not throw away your old espresso grounds. When learn this here now got a backyard, you can use your coffee grounds as fertilizer for your plants and flowers whereas retaining the pest away. You too can use outdated coffee grounds to scrub dirty dishes or clear your kitchen counter as a substitute of using chemicals.
Coffee can be an incredible drink for anybody who works from residence and desires to get out. Most espresso houses now have free WiFi, which means you can seize your laptop and headphones and go there for a cup of joe and the prospect to work someplace other than home. Restaurants ceaselessly characteristic this fantastic choice as properly.
For finest espresso taste, purchase whole beans. Then, grind solely https://www.morecoffee.co that you simply plan on utilizing. You'll find that your coffee has a stronger taste. Additionally, you will use much less product to make that fabulous style. Additionally, you'll be able to create custom blends utilizing different beans, so to impress your mates.
Once Full Survey open a bag of coffee beans, don't reuse the bag. It ought to keep out mild and air. This will increase the length of time that the coffee beans will remain contemporary.
The worth of ground espresso has elevated significantly over the previous 12 months, and even if you happen to grind it yourself, the coffee beans have additionally increased in value. Sometimes the inexpensive espresso tastes just as good as the higher priced manufacturers, but it might take some trial and error to search out one you like.
Consider investing in a espresso grinder if you want unimaginable taste. Doing so, you'll have the ability to grind your beans as you want them. You may be amazed on the distinction between coffee brewed from contemporary beans and that made from a canned or bagged grind. You owe it to yourself.
Take Orlando Coffee Shop out of your day to take pleasure in that refreshing cup of espresso within the morning. It is a pick me up that you don't want to miss. So many flavors, so many choices, and you're free to explore your choices. Next time you're in the shop, make out like a child at a sweet shop.


Over the last few years, probiotics have been popping up everywhere. For instance with the food manufacturers, health care professionals as well as with the consumers due to the amazing health benefits associated with them. Probiotics can be defined as the living microorganisms which can be administered to the host in adequate amounts and confer health benefits on the host.
These microorganisms include microscopic organisms such as viruses, bacteria, and yeasts. These microorganisms are very tiny such that can only be viewed by use of a microscope.
Probiotics are not the same as prebiotics. Prebiotics refers to the foods consumed by probiotics for energy. In general, these are the fermented fibers which are non-digestible. They assist the healthy bacterias living in the gut thus helping them to flourish and grow. When both probiotics and prebiotics are mixed, they form synbiotics.Prebiotics are mainly found in certain natural foods which are rich in fiber. The following foods are rich in prebiotics:
- Whole grain foods
Health benefits of probiotics are useful to the body since they are healthy bacteria found in the intestinal tract. They play a crucial role in promoting a healthy digestive system. The healthy bacterias/probiotics are known for living longer than the harmful or unhealthy bacterias. They, therefore, help in eliminating the harmful bacteria from the gut thus benefiting the body in fighting the various illness and diseases.
Types of Probiotics
There are different strains or types of probiotics which are beneficial for particular health conditions. There was a Joined conference that was launched in 2005, on the health benefits of the various types or strains of probiotics. The conference was aimed at exploring the further benefits of probiotics.
Common health problems that can be treated with probiotics
Probiotics for boosting immunity
Some probiotics have been studied and proven for their role in enhancing the immune system. Examples of these probiotics include rhamnosus GG and L, L.casei DN-114001 et.c. You should choose these strains during the flu and cold months to improve your body’s protection.
Probiotics for treating irritable bowel syndrome though the primary cause of the IBS is not known, research has proven that certain strains of probiotics can help in easing the pain, discomfort and bloating caused by IBS.
Probiotic For Eczema
Eczema is a skin allergy that inflicts sufferers from red, itchy, and scaly patches that are quite uncomfortable. This condition has been occurring more frequently in the past years due to an increase in the allergic conditions. There is growing evidence to prove that some strains of probiotics help in calming the allergic reactions which cause unpleasant eczema.


Tillamook Comes to Atlanta!
This week, we had the PLEASURE of attending a few Tillamook events celebrating their arrival to the Atlanta area. If you aren’t familiar with Tillamook, it’s time you learn about them STAT. Truth be told, we’ve been eating Tillamook grilled cheeses at lunch for the last month or so - and feel bad holding out on you. So run, don’t walk, to your nearest Publix or one of these retailers, to grab your new favorite cheese.
But back to the reason for this blog post - to discuss how unbelievably delicious the Pimento Cheese Wontons were at the events this week. Of course, they’re made with the one and only, Tillamook. We even had the opportunity to make our own Pimento Cheese Wontons. Our second favorite: the Cheddar Grits. Y’all, if you’re a grits girl, and you probably are, you have to make the recipe below. Sure to love it.
Chef Recipe: Sweet Auburn Barbecue Cheddar Grits
Makes 6 servings
4 cups milk
4 tablespoons butter
1 cup grits
2 cups Tillamook Shredded Cheddar Cheese
Salt and pepper, to taste
Bring milk and butter to boil in a saucepan.
Turn heat to low to simmer and whisk in grits.
Cook over low heart for 25 minutes, stirring often.
Once grits are done, remove from heat, fold in cheddar cheese and season with salt and pepper.
Have you tried Tillamook before? Tell us your favorite recipes below!


Winter is coming, as George R.R. Martin tells us. Although winters are very mild in Cyprus, nevertheless it does get chilly in the evenings and if we’re lucky, we may even get some snow in Troodos and go skiing.
Winter is a time for retreating within. We see this in nature around us. Trees shed their leaves and their energy withdraws deep inside their roots. This is why herbalists harvest roots in October and November, just when this process starts and the roots of medicinal plants are at their energetic peak.
Some of my favourite herbal tea blends for winter include roots, bark and exotic spices. These blends are warming, soothing and comforting like a blanket. The aromas and flavours of spices like cinnamon, cloves, cardamom, nutmeg, pepper and ginger promote good health and wellbeing and are a perfect healing beverage for coughs and colds. These spices are cultivated in the tropical and subtropical climates of India, Malaysia, Indonesia and surrounding countries in the Far East and were first brought to the West by the Dutch and Portugese at the end of the 16th century from their colonies. In fact, the Dutch built an entire empire out of the spice trade, chased away the Portugese from their strongholds in the Moluccas (Indonesia) and held a monopoly in the trade for nearly two centuries. During this time, spices such as black pepper and nutmeg were more valuable than gold.
All the aforementioned spices are very rich in minerals, vitamins and antioxidants, therefore useful to build immunity, combat colds, reduce inflammation and generally promote overall health.
Nutmeg is a super-spice, packed with valuable nutrients. Always buy whole nutmeg and grind them in a pepper mill to get the most of their flavour and benefits.
Cinnamon helps to lower cholesterol, triglycerides and blood sugar levels and is both antibacterial and antifungal. It also enhances the mood and stimulates the brain.
Ginger is one of those spices no home should be without. Ginger tea is one of the best flu remedies, especially in combination with honey and some lemon juice. It is a great anti-inflammatory and therefore useful in rheumatic and arthritic pain, helps in nausea, stomach aches and digestive problems and improves the absorption of nutrients in the body.
Cloves are tiny flower buds but they are giants when it comes to natural health. They’re packed with antioxidants and are anti-fungal, antibacterial, antiseptic and analgesic.
Cardamom is a member of the ginger family. It is an excellent digestive aid, it fights gum disease and is useful in urinary problems.
Making tea from spices is a great way to boost your health and it tastes delicious too. These spices need to be crushed with a pestle and mortar, ginger root sliced – a couple of slices will do- then boiled in water for about five minutes to get all the aromas out. Add a few chilli flakes or peppercorns as well if you like. Strain and sweeten with honey. Enjoy your blanket in a cup!
By Miranda Tringis


Castles Restaurant at the Grampian Hotel offers hearty home cooked meals made from Scottish produce cooked to order in an informal setting.
Lunches, Dinners, High Teas you are assured Scottish cooking at its best, to cater for the whole family.
We are a perfect venue for special occasions, we can offer private dining in our conservatories, dining room or function room for lunch, dinner or high tea.
Restaurant opening hours
Lunch - Open for advance group bookings only Contact us to enquire and book
Weekday Breakfast Monday - Friday 7.30am - 9.30am
High Teas Tuesday - Saturday 4.30pm - 6.30pm
Evening Menu Tuesday - Saturday 6.30pm - 9pm
Weekend Brunch Saturday 8am - 10am &Sunday 8am - 11pm
Please note:Times can be subject to change. Advance bookings essential, please Call 01738 621057
- Credit Card
- Parking Facilities
- Family Rooms
- City Centre
- Internet Services
- Wedding Functions
- City Breaks
- Romantic Breaks


Add to Calendar
We are creating Thanksgiving bounties for the 40 families in our programs
Thanksgiving Food Boxes are blessings for our families and we need your help. Each box should contain enough food for a family of six.
Boxes typically contain the following:
Gift cards for turkeys
A turkey pan with turkey bag
Instant Mashed Potatoes
Canned Veggies – corn or green beans
Canned Sweet Potatoes or Yams
Canned Pumpkin or Apples
Premade Pie Crusts
Other ideas: craft projects for kids, recipe cards for mom and dad, etc.
Non perishable food donations and/or gift cards will be collected from November 2nd through November 16th.
Thanksgiving Food Boxes will be distributed to families on Monday November 23rd and Tuesday November 24th. We would like to have all donation in by November 16th. So, we can have them given out by November 24th.
Thank you for all you do to help support Family Promise Salt Lake, because of you we are able to keep our mission going.


Foodie Rant #1
My husband wants to become vegan
I’m about to start doing something on my blog that I usually don’t do; rant.
I’m stressed; I mean bake cinnamon rolls with cream cheese icing from scratch and not eat any stressed. I love cooking and writing so when I get stressed; I tend to self-medicate in that manner.
My husband is working my nerves; bad. Sure his intentions are pure; yes he loves me and wants the best for me blah blah blah. When you come between me and my food, I get full of attitude real quick.
He wants us to go vegan! Not only him but all of us; the kids included. Oh, my goodness. I can think of so many reasons why I don’t want to go vegan. Cheese, bacon, corned beef just to name a few. But then again, I can name many reasons why we should. I mean it’s healthy, it’s healthy, and it’s healthy. I’m anaphylactic and was recently diagnosed with asthma, in addition to some other health issues that I have going on; he’s been on a mission since then to fix me.
After I disregarded, ignored, and straight denied his wishes, I thought about it. As much as I hated to admit it, I knew he was right. I know that a poor diet is a gateway to many health issues. I don’t have bad eating habits per se, but there’s room for improvement; even little improvements can make a big difference in your health.
I felt terrible about how I treated him, I apologized and suggested a neutral approach; the pescatarian diet. That way we can get the benefits of eating vegetarian plant-based meals, but still enjoy seafood.
The truth is, I don’t fancy meat that much anyway. I’d rather eat veggies. It’s just a few types of meat I don’t want to give up. When I was younger I loved tomatoes so much; my daddy would give me a sliced tomato as a snack after school. I’ve gone weeks without meat just because I wanted to. So a pescatarian diet in comparison to a vegan diet isn’t too big of a stretch for me. I can do this. Plus I think it’s healthier for the kids (One of my children loves veggies like me, the other three have to be held down and force fed before they’d eat vegetables).
I sat down and sincerely apologized to my husband for my closed-minded behavior. Then he responds with, “I knew you would come around. I just had to give you time.” Isn’t that something? I’m all stressed about the thought of never eating bacon again, while he had it figured out. Oh well. *Shrugs shoulders.*
Korean Pork Noodle Bowl
With green beans and Fresno chile
From Home Chef
I love noodle bowls! The Korean pork noodle bowl, created by the same chef that created the Korean pork tacos, so I knew I had to have it; that taco was delicious!
I was hoping for almost identical flavors, which I got, but it wasn’t exactly what I expected. Don’t get me wrong, I like the Korean noodle bowl, just not as much as I thought I would.
The flavor was great. It had the dynamic sweet and heat combination that I love. The Fresno chiles added a beautiful color and for sure delivered on the spice. The green beans gave the dish the right amount of crunch and freshness. The only problem I have with this meal is that it was too heavy on the meat; if it had more of those tasty seasoned noodles, the bowl would be better balanced in my opinion. That being said I still say make this Korean noodle bowl! I know I will.
Chamomile Tea with Lemon and Honey
The only thing I hate more than being sick is being sick on a holiday. A sore throat and sinus pain all started early on Thanksgiving eve. Instead of resting up and relaxing, I decided to spend the day to get my Thanksgiving dinner ready and rest the next day; I think that’s what sent my simple sinus infection into hyper-drive, evolving into bronchitis.
My throat was so sore my voice started to go out, and let’s not mention how hard it is to eat (that’s what Thanksgiving is all about right??). The only thing that soothed my throat enough to bring my voice back (slowly) and stop the pain (quickly) was this piping hot lemon and honey tea.
Lemon is acidic with antibacterial properties that help get rid of germs; plus they contain vitamin C which is known for building the immune system. Honey is also antibacterial, and it coats the throat to help to reduce inflammation and not to mention, it helps the tea taste better. Chamomile is essential because it has many antioxidants which is a good cough suppressant, tissue health, and repair; also chamomile tea could help relieve other cold symptoms as well.
Enough talking about it, let’s make a cup.
Chamomile Tea with Lemon and Honey
Materials you will need:
Ingredients you will need:
I try to drink this tea two times a day but feel free to drink until your inflamed throat’s content! <3
By Rosemary from an Italian in My Kitchen
As I was cleaning out my pantry, I found a bag of lemons I bought last week. I wanted to use them before they went rotten and had to be thrown away; I hate wasting food.
I love lemonade, but I was 2 lemons short. I got on Pinterest and typed in lemon bread; I love a good quick bread. To my surprise, I found this yummy-looking glistening loaf of bread. Easy to make, good reviews, and I already has all the ingredients; I had to bake this bread.
At midnight, I got my Kitchen Aid mixer out and started baking.
I am so glad I found this recipe. This bread is AH-MAZE-ING! The bread is bursting with lemon flavor, yet it’s sweet and moist with the perfect texture. Then the lemon syrup brushed on top; OH MY GOSH! I wanted to make more so I could dip the bread in it like one would dip chicken nuggets in a sweet and sour sauce. The lemon syrup tastes like lemonade drizzled on top.
This recipe is without a doubt getting added to my repertoire. The recipe is here. Don’t wait until you have extra lemons to make this bread, make it now! Oh, what if you sub the lemons for limes? What about oranges; there are so many yummy possibilities!
Side note: Here is the original recipe. The second time I made this recipe, I didn’t have enough butter, so I used ½ cup of vegetable oil as a substitute and it worked perfectly.
With everything bagel-roasted cauliflower
From Home Chef
I love salmon! When I saw hickory-seasoned salmon on the Home Chef Menu, I knew I wanted it.
When the FedEx van pulled up in front of my house, I had my shoes on and was out of the door faster than the delivery guy could get to my front porch. I knew he had my home chef delivery; not that I was tracking it or anything. Happy dancing my package to the kitchen table, I ripped the box open and went through all of the ingredients as I always do; cooking with new ingredients makes me happy.
I ran across liquid smoke; I always wanted to use it but never have. When I looked at the ingredients for the hickory-seasoned salmon, I was so excited that I made that meal first.
I’ll start with the cauliflower. Full of flavor and seasoned just like my favorite Einstein Bros. everything-bagel, I was in love. I WILL be looking for an everything-bagel seasoning mix to put on any vegetables I decide to roast soon. I love veggies, but the seasoning took cauliflower to a whole new level.
Last but not least is this delicious salmon. Cooked perfectly and seasoned oh so well, this fish was the star of the dish. The thick hickory smoke flavor complimented with a hint of sweet, then topped with a tangy, herby vinaigrette made the fish soar.
I will be making this recipe over and over again; tasty, simple, and healthy meets my criteria for a Dowell House staple!
5 Guys Burgers and Fries
Bacon Cheeseburger and Cajun Fries
I have to admit; Five Guys Burgers and Fries is a cool name. I like saying the whole name while most people shorten it to Five Guys; it’s a nice little rhyme. Anyway, Five Guys Burgers and Fries is a fast food restaurant that mainly serves hamburgers, hot dogs, and French fries. They have 1,000 stores and service eight different countries! I have only been to or seen one of their restaurants, and this is my first time eating there. (Where have I been?)
I ordered a bacon cheeseburger with Cajun fries and a Coke. Let’s start with the burger. The burger was hefty toting two thick meat patties, plenty of melted American cheese which I loved, nicely grilled diced onions, perfectly cooked crispy bacon, and an excellent tangy barbecue sauce. All of the things on the burger tasted well together, but I wished the meat patties were seasoned a little more.
Now for the Cajun fries. They were crispy on the outside and perfected on the inside. The Cajun coating was a dry seasoning that covered the fries after cooking, and they were so good! These spuds boasted lots of flavor with just the right amount of heat. You know how you frantically search the bottom of the bag for stray fries that may be left over? Yeah. That’s how I was after my fry cup was empty. Oh; and they wrapped the burger in a square piece of aluminum foil, and the fries served in a paper cup which I appreciated. It gave me the feeling like it came from an old-school burger joint.
Meal Delivery Service
Contigo’s spill-proof water bottle, Shipt grocery delivery, and Home Chef meal delivery services (just to name a few) are things that my husband recommended to me; all of which I denied for one reason or another. Confusion controlled my voice as I questioned, “twenty dollars for a water bottle?” I quickly took my statement back when I saw what twenty dollars-worth of a water bottle is capable of doing.
Home Chef meal delivery started off for me as a way to make different meals for the family; with my dinner table serving no less than six people, I knew their four serving limit per meal wouldn’t suffice. But then, I thought maybe I could order for just me and the mister. Maybe I could get meal delivery service just for us; a special homemade dinner and a movie sounds good to me!
What if the food isn’t fresh? What if it takes too long in shipping? It could go rotten before it gets to me. Will they put enough of each ingredient? I thought of the things that could go wrong. So I waited and researched. I thought, waited, and researched some more. After finding a thirty dollar off coupon, I decided to give it a try; you can’t beat three full meals for two for under thirty dollars.
I am so glad I decided to try Home Chef!
When I placed my order, they shipped my box out in the next week. I received my box two days after it shipped. I have to admit I was leery about the food being in transit for two days.
When I received my box everything was packed very well with plenty of insulators, bubble wrap, and reusable ice packs (yes my husband uses them in his lunch box). Every meal was separated, labeled, and portioned out perfectly making it impossible to mix up.
They included full sheet sized recipe cards with detailed instructions, which I expected, but they also added a three-ring binder for me to keep them in; shut the front door!
Their instructions are easy to follow, and the step-by-step pictures help keep you on the right track.
The ingredients were fresh, high quality, and perfectly measured, so there was no waste.
The meals I ordered in my first box were sweet chili garlic shrimp, Koren pork tacos, and classic chicken piccata.
Looking back on all of the things I questioned about Home Chef, I’m glad I was wrong. I have absolutely nothing negative to say about Home Chef. Even their app is attractive and easy to use!
Home Chef is a winner. All the way around they are one meal delivery service that has my vote! Go on! Give them a try. You won’t be disappointed.
Oh, and here are a few tips:
From The Country Cook
I love me some cake! My children and I were playing a little game of this or that with dessert as the topic; cake was my go-to choice. The only thing that I occasionally chose over cake depending on what it is was pie or cobbler.
On my 8th birthday, I asked my Grandma to make me a vanilla cake with hot pink frosting and pink sprinkles; she gave me two out of three of my requests, so I was happy about that. I never could eat much sweet stuff at once; my stomach gets all types of upset. Anyways, I had about three pieces of cake that day, plus the extra greasy pizza I had crammed down and then drunk the tasty bubbly liquid sugary drink we all know as pop. Long story short I went to lay down because I felt sick. I fell asleep and was shortly awakened by my shocking pink vanilla birthday cake making its return through my mouth and nose. That day I was traumatized; I vowed never to consume so many sweet things at one time again.
This 7up cake is too good; it will make you second-guess your #healthyeating goals. Lol. I’m going to tell you right now; you can’t just have one piece.
It’s bursting with bold and bright lemon flavor, it’s moist to boot (because in the words of my grandma “nobody likes a dry cake”), and the flavor is on point. The glaze is perfectly sweet with a hint of sourness from the lemon, creating a taste combination that is essential for this recipe.
The original recipe is here. The only thing that I changed was the milk. The original recipe calls for one to two tablespoons of milk for the glaze; I used three tablespoons to get the glaze to a point where it was loose enough to drizzle it onto the cooled cake, but still stiff enough so that it wasn’t too thin.
Classic Chicken Piccata
With Angel Hair Pasta and Lemon-Caper Sauce
I have always loved chicken with a good sauce atop of angel hair noodles! Yum! Seeing classic chicken piccata with angel hair and lemon-caper sauce on my Home Chef menu, I knew I had to try it.
I’ll start off with the good part; the noodles were a perfect fit for this dish. They balanced well with the sauce and angel hair is thin, so they were light and delicate. Sauteed aromatic shallots, slightly acidic tomatoes, fresh parsley with a salty flavor from the chicken broth and the tartness from the fresh-squeezed lemon juice made a flavorful, bright, but robust sauce which complimented the chicken well. The chicken was tender and lightly seasoned with salt and pepper which was ideal for this dish.
Now let’s get to the bad part. The capers. I’ve never had them before, but when I bit into one, I was surprised in a not-so-tasty way. A strong tart flavor exploded in my mouth. It was so unpleasant to me that my face scrunched up involuntarily; kind of like when an uncoated aspirin touches your tongue. I think that the lemon in the sauce brought enough sourness; the capers were unappealing in my opinion.
I tried to eat around them, but it didn’t work too well. My husband loved the whole meal, so at least it wasn’t a complete waste.
Hey, what can I say? I’m a chef, but I’m also picky. Everything I review won’t get a hundred percent on my deliciousness scale, and I’m ok with that, but I still love you Home Chef! <3
Here’s the recipe: Classic Chicken Piccata with Angel Hair Pasta and Lemon-Caper Sauce.
Korean Pork Tacos
With Sriracha Mayo and Slaw
I love tacos! I usually shoot for a classic style taco, but when I saw these Korean style pork tacos, I just knew I had to try them. I was a little worried at first because of the ginger, which is an essential component in them having the Korean flavor. My husband does not like ginger at all. Like he’s a ginger-sniffing police dog lol! Every time I tried to sneak ginger in our food, he always knows and will not eat what I made. Once when he came down with a vicious flu virus, he was drinking a pungent ginger-chamomile tea to keep his nausea in check, and hasn’t liked ginger since; I think he was traumatized. I may or may not have made the traumatizing ginger tea for him; I plead the fifth.
Oh my goodness! These tacos were delicious! The soft shell Korean style tacos had a browned and almost sticky sweet ground pork as its base, with notable hints of ginger and garlic. The meat topped with a crispy slaw comprised of cabbage, carrots, and green onion. Next was a drizzled spicy, creamy Sriracha mayo sauce and more chopped flavorful green onion sprinkled on top. Once I took a bite of this taco I was in love. There were so many complimenting flavors and textures that my mouth was going crazy; in the best way.
Korean pork tacos are a great version of the original taco. Now I wonder what Korean pork tacos would be like on a hard crunchy shell? Hmmmm….anyway, before I go on a creative taco tangent, try this recipe on your next taco night! Here’s the recipe: Korean Pork Tacos with Sriracha Mayo and Slaw Recipe.
Foodie Files is a collection of recipes, food, and all things "foodie" I have tried and loved!
Hi! I'm Zelanda! I'm a wife, mother to 4 wonderful children, an author and personal chef. I love food! I love to cook it, write about it, read about it, talk about it, look at it, and most of all eat it :-). Join me in my foodie adventures and sign up for my newsletter at the top of this page!


8:30 AM – 3:30 PM
Monday – Friday
8:00 AM – 3:30 PM
Saturday – Sunday
5:00 PM – 9:00 PM
Friday – Sunday
19 Conacher St,
The Gardens NT 0820
(located in the Museum and Art Gallery NT )
Located inside the Museum and Art Gallery of the Northern Territory
Saltwater@Bundilla are an iconic NT food destination showcasing the best of the Territory’s produce. We offer a range of dining options catering for the wide variety of visitors to the Museum and Art Gallery of the Northern Territory as well as being a dining venue for locals. We wish to showcase and engage with the traditional custodians of this land and their culture and we operate under green environmentally friendly credentials.
Enjoy the ocean view with breakfast, brunch or lunch everyday.
Our Cafe Menu is dedicated to quality local produce including bush tucker. We locally source our fresh produce, breads, bakery goods, beverages and everything we can for our breakfast, lunch menu.
Our team of owners/managers are long term Darwin locals and have a multitude of high level management skills across a range of industries including food and beverage.
Join us at sunset on the beach for appetisers, drinks and dinner from 5 – 9pm Thursday to Saturday. Enjoy the stunning beach views with delicious food made using quality local ingredients.
We can cater for your function on site. Our chefs can great gourmet meals for lunch, brunch or breakfast using local ingredients to suit your event.


Valentine’s Day brings thoughts of champagne, strawberries, and chocolate, of course! We’re looking forward to treating our guests to a special breakfast on the morning of Februrary 14, but if you can’t join us, what about making some of our Triple Chocolate Banana Muffins to start a romantic breakfast off right? They’re easy to bake the night before if mornings are busy. We’re planning to pair the muffins with a tropical fruit cup, and homemade Granola (we’ll add some dried cherries for an extra treat) and yogurt, of course! The main course? It’s time to show off those strawberries as a topping for crispy Belgian waffles, and if you dare, garnish with double chocolate chips and whipped cream as well. Some thick-sliced applewood smoked bacon is just the right accompaniment. Here’s a special trick – lay the bacon strips out on parchment paper on a baking sheet, and rub the bacon lightly with brown sugar before baking in a 400 degree oven until the bacon is crisp. No time for breakfast romance? Why not plan to make a special late night chocolate snack like our Holiday Joy Cookies – just decorate them with some red sugar sprinkles instead of the almonds, serve with fresh strawberries and that glass of bubbly, and enjoy! Happy Valentine’s Day from all of us at the Inn, and remember that Valentine’s is a state of mind, not a date ~ we’re always ready to help you celebrate!


On May 3, 2019, a group of seventh graders (“the Spaniards”) led by Mr. Rodiño, Mr. Kitson, and Mr. Barrientos enjoyed traditional foods from Spain at the newly renovated La Nacional restaurant on 14th Street and Eighth Avenue.
Before serving the food, Mr. Rob Sanfiz, the Director of the Spanish Benevolent Society (the non-profit that runs the restaurant), explained the history of his organization. According to the group’s website, since 1868, the Spanish Benevolent Society has been “promoting, encouraging and spreading the spirit of fraternity and solidarity among Spanish and Hispanic-American residents of this country.” The organization connects Spaniards who want to gain work experience in the United States with employers via networking in the event space above the restaurant. After learning about the Spanish immigrant experience in New York City, the boys tasted Spanish tortilla, patatas bravas (spicy fried potatoes), gambas al ajillo (shrimp in garlic sauce), and paella. It was delicious and an educational experience for all.
That same day, another group of seventh graders (the “Frenchies”) led by Mme Boyer-Robert, Ms. Greenhill, Mr. Bowcock, and Mme de Haugoubart ventured to Benoît, a French restaurant located on West 55th Street between Fifth and Sixth Avenues. The mood at Benoît was jovial and festive. Most boys chose escargots for appetizers and entrecôte with pommes sautées or saumon bio et asperges as a main course. Béarnaise sauce was served to accompany both the beef and the fish. Students delighted in trying profiteroles for dessert. As one of the boys said after lunch, “It was the best dessert I have ever had.”
This annual outing is a celebratory event that allows the boys to discover culinary aspects of France and Spain. It was a wonderful way to start the month of May.


Price Drop on Edibles!
We have dropped the price on a bunch of edible oil/capsules!
It’s not a sale, just new every day low prices, as we always strive to give our customers the best value possible!
We know, we know – they are not cookies or gummies, BUT these products are sugar & gluten free, fantastic for discreet consumption, increase the body-centric effects, and overall, are much better for your lung health!
If you have been curious to try them out – come on in and see what edibles have to offer!


We live in an area of Germany known as Schwaben (Swabia). This is located in the state of Baden- Wuerttemberg in the southeast corner of the country. Every region has a very pronounced dialect.
That´s why our motto is "wir koennen alles ausser Hochdeutsch" which translates into "we can do everything except speak high (written) German."
Every region is also proud of their culinary specialties. Schwabenland has many.
One of my personal favorites is the Laugenbrezel. Consisting of wheat flour, malt, yeast, salt and water, this versatile baked good can be found eaten throughout the day. For breakfast and as a midday snack it is sliced open at the thick end and smeared with butter. For a quick lunch it is served as a sandwich with cheese or lunchmeat.
The uniqueness of the Swabian pretzel is the thick, fluffy midsection and crispy ends. Except in the large bakeries, the prezel is still hand-slung to this day.
This morning, while I was writing this, my loving wife went to the baker and picked up our Saturday breakfast. As luck would have it, they were still warm as I reached in to the bag to retrieve my first one. As with many ,there are different opinions on how things should be eaten. I prefer to break my pretzels into pieces and slather butter onto every bite. :-)


If you were to earn a dime every time you heard someone persuade a vegetarian to eat meat, by making him or her think of it only as paneer, I am sure you would have had a lot many of them. With only a distinct texture and nothing to boast of as flavor, paneer like chicken turns sumptuous once you put some sauce on it. Then there is butter paneer for those raring to attend a butter chicken night only to make eyes roll. You won’t feel deprived for a butter paneer or paneer kebab platter would keep the vegetarians on the table quite busy. Even McDonald’s has a paneer burger coated with cream sauce and shredded lettuce that won’t let you miss the chicken, for it look exactly the same. You could even imagine yourself as a vegetarian who after window shopping in upscale market and across food courts finally settles down for a baguette stuffed with tomato, cheese and half a green leaf. Not that they aren’t delicious but you would feel better if you fed yourself with a paneer stuffed naan.
Good news is that the world is finally opening up for fleshy, juicy meat alternatives that even outsmarts paneer, tofu or chunks of soya. These flavorsome plant based proteins could often make you check out twice with the chef; “You sure there is no chicken here in this sandwich?”
Restaurant menus have also begun echoing the trend. From sandwich and wraps stuffed with fake meats to spaghetti served with mock meatballs you can lay your hands on trending meat analogues anytime and every time hunger pangs hits you. Chunks of mock fish in Sri Lankan curry and ‘chicken wings’ have all become a most sought after entrée’ dish across all Yauatchas and Hakkasans. Beyond Meat and Impossible Foods are now household names.
While soy based products are meant to taste and feel like meat, veg. proteins has moved far and beyond. For starters there is Tempeh, the Indonesian fermented beans that come wrapped as condensed bars or blocks with a dense texture and flavor. It tastes better for those who find soya chunks too chewy. The ache for variety is gaining momentum and market size for mock ducks, vegan burger and kebabs is growing steadily. Vegetarian meats like chicken, mutton, prawns, and even meat liver made out of soya have found favor with connoisseurs and food lovers. ’Vegicken’ and ‘Super bean’ are the most fancied and trending foods today.
Interestingly, even if your idea of eating vegetarian meat is only an attempt to extend your meatless Mondays into a life style or simply to add variety to your spread, the trend of alternative meats is only going upwards and onwards. Faux meats are the newest amongst the drift foods and have quickly turned a hot favorite amongst food lovers and new age flexitarians.
How good are the mock meats?
Walk into any mid size super market and you will find a bizarre array of vegan food products lining the shelves, never seen before. From pastries to imitation “chorizo” sausages to Quorn –a fake meat made of mycoproteins, from vegetarian “ham” to nuggets, from fake turkey and stuffing to steak and gravy pies, all are neatly stacked in the chilled vegetarian aisle Then there are plant-based “meatballs”, “burgers” and “deep fried chicken”. You could virtually wear yourself out making all the finger quotes that go into explaining these vegan “meats”.
It’s not that that the concept of imitation meat is anything new. Meat versions nuggets and hot dogs have merely found substitutes. For as long as people prefer vegetarian or too poor to buy meat, mock meat of one kind or another is there to replace the meat versions. Thanks to food techs many of these fake meats are uncannily realistic both in texture and appearance. From “flaky’” fish to burgers oozing with beetroot juice to textured pea proteins, all nail it pretty well. It’s tough though to mimic the texture and mouth feel of ground beef, but meat alternatives also come loaded with coloring and textural additives. Eating these hyper processed meat alternatives is akin to a healthy diet, when accompanied with simpler side options like beans and high protein veggies.
Technology used to make fake meat has broken all fences, and so the products available today look, taste and feel more like the real thing than, say, the soya nuggets of the ’90s that retained their spongy texture and flavor no matter what you did. Most mock meats use soya protein, wheat gluten or vegetable substitutes like jackfruit and are considered to be healthier, offer more nutritive value, more fiber, lowers fat content, and no animal fat (which means no cholesterol). However, for those not big on eating red meat, the lack of cholesterol is not as significant a plus as it sounds. However, be wary of sodium content in fake meats. You merely need to balance out your daily consumption of salt and that should be okay.
The rise of ‘meatless’ meat
Meat alternatives are clearly having a moment and offering a clear vision of a different future for meat. Every year, billions of animals are raised and slaughtered on factory farms across the world (a staggering 9 billion plus in the US alone). You may have reservations about the alternative meat products and their leap to mainstream dining, but I think it’s time to sort the hype from reality. Meat alternatives aren’t new, Meant to feel and taste like meat these products are aimed to be marketed to meat lovers and replace some of those cruel meat purchases. Perhaps this is what makes them so different from veggie burgers, which have typically been aimed mostly at vegetarians.
There is no denying that veggie burgers are a niche product aimed to satiate vegetarians. But today the makers of meatless meat are betting they can find their way onto everyone’s plate. Whatever…finding animal-free versions of your favorite meats are a great way to recreate nostalgic dishes without horrid animal suffering and environmental degradation. Feeling adventurous? Give these meaty meat-free alternatives a try and may be you could find vegan friends in your town!!
Vegan meat made from jackfruit comes as a ready to eat alternative with texture and looks identical to chicken. Microwave it for a couple of minutes with half a cup of water and you are good to go. This fake meat is pitched as high in fiber, seasoned, and evenly spiced. It pairs well with flat bread or could be used as a filling in grilled sandwich or tossed into a salad.
Soya ‘Duck’ and ‘Fish’
Mock duck, mock fish fillets and mock pepper salami are sold as a pre processed faux meat that can be eaten grilled or sautéed. The products are made using soya, soya oil and soya protein, milk, wheat and wheat protein, and starch. High in fiber, some of these products do contain cholesterol from the milk and need to be frozen, and defrosted before use.
Quite a few crowd pleasing niche’ dining restaurants with a modern twist are these days serving burgers, sandwiches, salads, biryanis and a number of other ‘mutton’, ‘beef’, ‘duck’ and ‘chicken’ dishes made with mock meat created using wheat gluten, chickpea flour and flaxseeds
Vegan Fried Chicken
Seriously! It’s meaty, it’s flavorsome, moist inside and super crispy outside. A seitan recipe this one certainly does not work like one of those ‘spongy fake meat’ recipes doing the buzz around. With no sponginess and just a beautiful tender meatiness, this chicken is of next level. Gram flour and plant milk is used to make the egg mix ‘clone’ and flour mix is gently spiced with old bay seasoning. The whole dish carries a vibe of buttermilk, thanks to added acidity of cider vinegar. This dish is a staple for most restaurant pantries serving vegan cuisine.
Shiitakes and Leeks stuffed Seitan Roast
A perfect centerpiece for your holiday table, this vegetarian roast is made from seitan (a soft ‘meaty’ food made from wheat gluten) which soaks up the flavours and juices of the seasoning and gravy. This easy and sumptuous roast is the perfect option for those who don’t want to miss a Thanksgiving classic dish. Flavors of fresh herbs and garlic and spilling meaty shiitake mushrooms and leeks would steal anybody’s heart. Throw in a handful of pinto beans and you could give the seitan a thick, juicy texture. The bread crumbs will help to keep the stuffing from ending up all over your plate
Perfect Homemade Seitan Steak
Exquisitely spiced and remarkably resembling the ‘real thing’ these vegan seitan steaks are deliciously textured, super high in protein and carry heaps of oomph! Fry these steaks in a regular pan, while brushing extra marinade sauce each time you flip them. Within minutes, you have a perfectly charred, caramelized and utterly delicious steak to dig in. It’s super quick!
Vegan Turkey-Style Deli Slice
Bring your sandwiches to the next level with these homemade vegan deli meat slices! Moist, flavorful with perfect chew these slices are packed with flavor, easy to put together and cheap. Serve your holiday main course with gravy or sliced as deli meat for your favourite veggie sandwich. You could even enjoy a whole vegan turkey loaf with all the vegan fixings like potatoes, scalloped potatoes, mushroom gravy, stuffing, roasted veggies and Brussel sprouts, butternut squash, Mac and cheese, fresh buns, green salad and cranberry sauce.
This vegetarian turkey dish is made using vital wheat gluten and chickpeas, not tofu. Yes! Real meat turkey roasts are good, but even this one too has texture of a turkey and chews awesome!
Spicy Tempeh Breakfast Sausage
This is a great vegan, cholesterol-free alternative to pork breakfast sausage. It’s very easy to make and can fill you up fast on a quick weekday breakfast. The secret of this sausage lies in it’s the spice profile. Don’t be fearful of that intimidating list of spices. Just reach into the spice rack and begin creating a master dish. In fact, savory tempeh breakfast sausage patties are the perfect way to kick start a new day. One great way to start the morning!!… snacking straight out of the fridge or routine busting ‘breakfast for dinner’.
This healthy, oil free food yields the perfect no oil ‘fried’ patties. Yet another thing that makes it so distinctively smart and tempting is the tempeh base which is processed with onion and mushroom using the binding of seitan.
Chicken-Fried Seitan Cutlet
Crispy Vegan Chicken Cutlets that taste just like the real thing! These vegan chicken-style cutlets are made with chickpea seitan, which combines the chickpea with wheat gluten for a tender yet chewy and almost flakey cutlet. Pair them with a carb and a veggie for a hearty “meat and potatoes” dinner plate. Easy to make, this comfort food is perfect to use in any recipe that calls for chicken! A complete plant based, protein packed nutrition, it is an easy meatless way to a ‘meaty’ meal that you will love to sit back, relax and eat happy.
‘Meatless’ alternative: Is this end of road for big meat?
The ubiquitous presence of faux meat in departmental stores could probably make you wonder what meat really is. Is our love for real meat really all about a set of nutrients? A certain flavour or texture? Or the desire for shared meals on special occasions, such as Christmas turkey and Easter lamb? Howsoever you judge things; one thing could weigh heavy on the way you look at things. Increased longevity and reduced disease risk comes from plants instead of animals.
As it turns out switching from animal based protein to vegan protein could have a positive effect on your wellbeing and health. The good news is that there are lots of protein rich alternatives to regular meat to experiment with. Besides you could do your bit in taking off the edge from a mindless cruelty to those miserable animals being slaughtered as fast as they are bred for a morsel of real meat, when surprisingly key amino acids are made by the plants and not animals? Real meat provides essential amino acids because the animals acquired them from plants at some point along the food chain. It simply doesn’t make sense to say we can’t get essential amino acids from plants—it’s where they come from. If we can replicate some tastes and textures that are free of pain and harm to someone or anyone, well why not?
So, get acquainted with the best meat alternatives out there for these can work in any meal where you look for meat based protein. Sliced, diced or whizzed -vegan stews, curries, soups and salads, a host of these tasty meat free alternatives will keep you feeling full.
Above all, pat your back for you can now be ‘meaty’ while being nothing like ‘actual meaty’.