Having lived in Düsseldorf for almost 18 months now, I thought it was about time I wrote a little bit more about the city – so I decided to start with a passion of mine: food.
Düsseldorf is home to plenty of great restaurants – and we’re not just talking about Schnitzl. The city’s international character is reflected in the variety of cuisines you can find here – from sushi bars to burger bars. So having done some extensive research, here are the best restaurants in Düsseldorf.
If you’re looking for Vietnamese food in Düsseldorf, Quintooo is definitely your best bet. Though I’ve only been once, the restaurant left a lasting impression thanks to its nice and airy interior, friendly staff and excellent food.
There’s a wide selection of food on offer, which you select via circular cards with pictures on – this is pretty useful for people like me who have no idea what they are ordering.
A cosy restaurant in Oberbilk, DreiRaum bistro is literally formed of three different rooms each with its own feel and atmosphere. DreiRaum serves up an eclectic range of foods and dishes, with a constantly changing lunch menu and a detailed specials menu.
A personal favourite is the Chicken Caesar Salad burger, a tasty chicken burger with iceberg lettuce and parmesan, served with a generous portion of chips and a filling Caesar side salad.
4. Zur Uel
Meaning ‘The Owl’, Zur Uel is always my number one choice when visiting friends say they want to try some good German food. The restaurant is found on the lively Ratinger Strasse in the Altstadt and has a very traditional feel inside. When the sun is out, you can sit outside.
The best dish here is definitely the Wiener Schnitzl with roast potatoes and side salad. The serving is beyond generous (even the salad) but everything tastes fantastic (especially the salad). Definitely not one to miss.
3. Schnell Veg
Anyone looking for vegetarian restaurants in Düsseldorf (and anyone who isn’t, for that matter) needs to have Schnell Veg on their list. A cool new restaurant found around the corner from thriving Tussanstraße, Schnell Veg serves up a really inventive menu of really tasty wraps, burgers, salads and smoothies – all with a healthy, eco-friendly and meat-free vibe.
The staff are lovely, the interior is cosy, the furniture is home-made and you’ll even get a free appetiser thrown in as you wait. What more could you want?
2. Stier Royal
It’s no secret that I’m an amateur burger connoisseur, but the burgers at Stier Royal are another level entirely. Here you’ll find several irresistible burgers with cheese inserted directly into the meat for an extra cheesy filling, in addition to the ever-changing Burger of the Week.
The restaurant itself is cosy and intimate, with food made in front of your eyes. In summer, there’s a small seating area outside.
For a list of Düsseldorf’s best burgers, click here.
1. Casita Mexicana
If you are looking for the best place to eat in Düsseldorf, Casita Mexicana in Pempelfort is it. I’ve eaten here countless times in the last year and a half and each and every time, I’ve loved it. The interior of the restaurant is cosy and bright without being twee and the staff are friendly.
As for the food, you can dig into a Mixed Teller (a course of three dishes to be shared) or opt for any of their delicious Mexican meals, choosing your meats, seasoning and spice separately. Don’t forget to wash it down with La Sensual cocktail – a passionfruit margarita that’s worth the trip alone.
For the most beautiful, mouth-watering Instagram shots, be sure to check them out on Facebook.
Have a favourite that isn’t listed here?


See you at HOFEX 2015!
Posted: Tuesday 31th March 2015
Frank Dale are exhibiting at this years HOFEX in Hong Kong!.
Frank Dale launch with Ocado
Posted: Wednesday 5th November 2014
Frank Dale Foods' delicious range of savoury and sweet premium party food is now available to buy online through Ocado.
Posted: Wednesday 10th September 2014
Our classic British miniatures launch into premium retailer Coldstorage in Singapore this September!
Frank Dale in the Netherlands
Posted: Monday 4th August 2014
Premium frozen food suppliers, Dero Foods, has been appointed as Frank Dale’s distributor in the Netherlands.


The commercial peanut roasting machine is a kind of equipment that heats peanuts, melon seeds, almonds, and other materials. It can apply in the peanut oil production line. The machine mainly adopts a heating tube or gas heating oven. The peanut roaster machine has a high degree of automation, low noise, energy-saving, high output, and no pollution. It is an ideal processing equipment for roasting peanuts, melon seeds, almonds, walnuts, and other granular videos.
Table of Contents
The peanut roasting machine description
1.The peanut roasting machine adopts the heating tube heating principle. It uses a current to generate a magnetic field through a coil wound around the outer wall of the heater. When the magnetic field encounters the iron pot, it generates numerous small eddy currents, causing the internal iron molecules to move vigorously and self-heating at a high speed to achieve the purpose of heating the object.
2.As a new type of food processing equipment, the peanut roaster breaks the traditional open flame and sandwich pot method. Its thermal efficiency is up to 95%, can achieve precise temperature control. The roaster can be used to heat water, oil, chemicals, pigments, food or dry equipment, etc., so that the food can be non-toxic and non-polluting during processing. The groundnut roasting machine can be used continuously for 10 years or more. It can adjust the forward rotation to achieve automatic stir-frying and tilt the material.
Composition of groundnut roasting machine
The peanut roasting machine is mainly composed of a transmission device, an electric heating tube, an electric control box, and an exhaust port.
- The inlet and outlet are mainly used for the feeding of raw peanuts and the discharging of roasted peanuts.
- The receiving tray is used to collect the waste generated during the baking process.
- The electric heating peanut roaster adopts a heating tube to heat the roasting furnace.
- The electric control cabinet is the equipment that controls the whole peanut roasting machine. It uses intelligent control buttons or panels to control the temperature, time, and other parameters of the baking.
- The temperature probe is used to measure the temperature in the oven. The PV on the electric control box displays the current temperature of the oven; SV is the set temperature. The temperature probe automatically senses the temperature in the oven. When the current temperature is equal to the set temperature, stop heating.
- The motor controls the operation of the rotating cage of the peanut roasting machine.
- Turn the handle to manually discharge the material. The device is to prevent the problem of failure to discharge the power outage.
Commercial peanut roaster Application
A multi-purpose commercial peanut roaster is mainly used for roasting kernels, peanuts, chestnuts, walnuts, almonds, eat beans, beans, melon seeds, and other granular materials.
Industrial groundnut roaster machine feature
- The groundnut roaster machine has the advantages of quick heating, stable performance, low power consumption, low running cost, long service life, simple operation, energy saving, labor saving, durable wait.
- The roasted peanuts ‘ appearance is positive, the surface is no damaged, and the taste is good.
- The groundnut roasting machine’s feature has a footprint that is small and it is easy to make up the production line.
- The roasted products are of high quality, healthy, the taste is good, all can achieve export standards.
Peanut roasting machine technical parameters
|Model||Dimension(mm)||Output (kg/h)||Motor Power||Electrical Heating||Gas Heating(kg)|


These two recipes include raw ingredients with powerful antioxidant properties to help support a strong immune system.
Jicama (pronounced HIH-kuh-muh) Citrus Salad
Jicama is also known as the Mexican turnip. It is the root of a tropical American plant and part of the legume family. It can be eaten raw or boiled.
- ½ Small jicama
- ½ Cucumber
- Zest of orange
- 1 Navel orange, peeled & sliced
- 2T Chopped cilantro
- Citrus salt
- Olive oil
- Peel outside skin of jicama and cut into matchsticks.
- Slice cucumber in half and scoop out the seeds; cut into strips.
- Finely chop the cilantro.
- Toss all of these ingredients together in a bowl and add orange zest.
- Season with citrus salt and drizzle with olive oil.
- Top with orange slices.
Vegetable Hummus Collard Wraps
This lunch recipe is packed with good fats, veggies and protein. You can get creative by adding flavored hummus and fresh seasonal vegetables.
- 1-2 Large collard leaves
- 4T Homemade hummus or store bought (divided)
- ½ cup Cooked quinoa
- 4T Fresh pea shoots
- ½ Julienned red pepper
- 4T Julienned carrots
- ¼ cup Chopped broccoli florets
- Clean and cut back of collard stem lengthwise to reduce thickness & make more pliable.
- Bring 2C water to boil in large saute pan.
- Simmer leaves 2-3 minutes until soft but not cooked through. They should be bright green. Pat dry and cool.
- Spread 2T hummus and half of remaining ingredients between the two wraps.
- Fold over top side to enclose the filling. Tuck in both sides and roll closed.
- Any fillings desired can be placed in the leaves.


Latin America is defined as a group of countries in the Americas where Romance (Spanish and Portuguese) languages are spoken. This broad collection of states, dependencies and territories encompass the majority of Central America, South America and the Caribbean.
It is a region with a rich history that is as complex and as fascinating as any other part of the world. Importantly for us, it is where to find some of the best coffee-growing countries, plantations and fields on the planet.
When coffee cultures are discussed, the majority of column space is dedicated to the thriving lifestyles sectors of the United States of America, Great Britain, Australia, Scandinavia, and beyond.
Yet – for various reasons – we tend to see Latin American countries as exporters and producers rather than consumers and innovators.
Slowly, though, that is beginning to change.
So, instead of looking to our hip, often tattooed fellow English speakers for inspiration, why not shift your gaze westwards and see what is brewing in Latin America?
Here are five of the best Latin American coffees.
The Café Cubano has influenced Cuban, Floridian and American coffee cultures.
Traditionally made with dark roasted blends (those commonly referred to as ‘Italian roast’), this is a sweeter espresso that is made by adding sugar to the espresso pitcher.
The heat from the brewing process creates a syrupy shot.
A short milk-based variation of the Cubano is the Cortadito. Sitting between the macchiato and cappuccino in terms of quantity, this is a really popular coffee that is gaining a lot of traction stateside.
Ingredients (makes one)
- (Dark roasted) espresso
- Steamed milk
- Combine the espresso with an equal amount of steamed milk and serve
Café a Jengibre (Colombia)
A firm favourite in Colombia, Café a Jengibre mixes coffee with a little bit of sugar (honey) and spice (ginger) to create a unique and ultimately delicious drink.
You can prepare this South American speciality either by hand or by machine. For simplicity, we are going to list the version that utilises the espresso machine – just make sure to give the groups a good clean at the end of the day!
Ingredients (makes one)
- 7g ground coffee (enough to create one espresso)
- 1 tablespoons of honey
- 1 pinch of ground ginger
- Steamed milk
- Mix the ground coffee and ginger
- Brew an espresso
- Pour the honey into a cup, and then add the ginger-infused espresso
- Stir and then add the steamed milk to create a short drink, the size of a cappuccino
Café de Olla (Mexico)
Given the frequency of which Mexico’s sweet and spicy Café de Olla has frequented the blog over the years, you would be right to assuming it is one of our favourite speciality coffees.
Translated into English as a ‘little pot of coffee’, this delightful drink is easy to create.
And with all good recipes, there’s plenty of room for individuality!
Ingredients (makes six)
- 6 scoops (or 42g) of freshly ground coffee
- 6 teaspoons of dark brown sugar
- 2 litres of boiling water
- 2 Cinnamon sticks
- 2 Cloves
- Orange peel
- Add the cloves, cinnamon, orange peel, sugar and boiling water to a saucepan
- Allow the mixture to simmer on a low heat for five minutes.
- By now, the sugar should have dissolved. Add the coffee, stir and leave to simmer for a couple of minutes.
- Remove from heat and let the mixture steep.
- Strain, pour and serve.
Café Pascado con Pisco (Peru)
Created by Spanish settlers in the 16th century to combat the prohibitive costs of importing traditional spirits, Pisco is Peru’s speciality.
This terrific tipple is a lightly coloured grape brandy that has wowed drinkers since the first caskets were opened in the 1500s.
The prestigious Concours Mondial de Bruxelles event even named it the world’s best drink back in 2011!
Luckily, it is relatively easy to acquire a bottle of Pisco in the UK – so check with your local stockists and wow your customers with this perfect after-dinner (short) cocktail.
Ingredients (makes 1)
- 1 espresso (preferably a fruity single-origin)
- 1 shot of pisco
- Pour the espresso over the pisco
The espresso tonic was the drink of last summer, so why not turn the Café Pascado con Pisco into a longer cocktail that can be served over ice?


Welcome to the Malted Waffle Company
Our products can help increase your revenue!
The choice of products and ingredients to use in the hospitality industry is crucial to the taste and quality of the food. At The Malted Waffle Company, we understand that quality and cost are of the upmost importance for any business, which is why we only provide all-natural ingredients at the most affordable prices.
How Can The Malted Waffle Company Help You?
Here at The Malted Waffle Company our main priority is providing you a stress free solution that will increase your business and profits with our free on loan programme.
All of our top quality machines are free to customers
That’s right, absolutely free when you purchase our all natural waffle mixes.
Buy your ingredients direct from us
We have a wide variety of products from waffles to crepes to smoothies!
Gluten free mix now available
Check out our new Gluten free mix now!
How to make waffles using Complete flour
This video will show you how to make delicious, golden waffles using our Complete Waffle and Pancake flour and our large round waffle machine


Italian Cities – Foodies going on weekend breaks to Italy will certainly find that the European country offers something that tickles their taste buds. Italy’s rich culinary history means that wherever you go, you can be confident of sampling some fantastic food, whether it’s in a high-end restaurant or from a bustling market stall.
Italian Cities You Must Visit If You Love Food!Here, we look at 5 cities in Italy that food enthusiasts should be sure to visit:
Pizza is perhaps Italy’s most famous culinary export, so make sure you visit Naples, the city where the dish was first created.
While it was initially sold by street vendors to the working classes, pizza’s status and popularity quickly spread when baker Raffaele Esposito created one for the Italian royal family which was very well received.
If you’re in the mood for pizza, you’ll certainly be in the right place to indulge in the famous dish by going on holiday to Naples.
You can find pizzerias throughout the city – not to mention the rest of Italy – but you may want to visit the family-run Antica Pizzeria Port’Alba, thought to be one of the oldest eateries of its kind in the country.
Alternatively, you may wish to visit Da Michele. Operating since the 19th century, this traditional restaurant only serves two kinds of pizza (Margherita and Marinara) although both are extremely tasty.
But there is much more to Italian cuisine than just pizzas, something that you will certainly find to be the case if you visit Tuscany.
Extra-virgin olive oil, bread and grilled meats are staples of Tuscan cuisine, so a trip to Florence – the region’s capital – could be a great place to sample specialties such as calamari in zimino (stewed squid) or Florentine chicken, which is a concoction of chicken breast, breadcrumbs, Parmesan cheese, celery, spinach, onion, paprika, cream cheese and garlic powder.
Vegetable and bread soup – is also one of Florence’s most popular dishes, so be sure to ask for this when visiting one of the city’s many restaurants.
Milan should also feature in the list of places that foodies on Italy holidays should visit. Cuisine in the northern city and the rest of the Lombardy region is heavily centred around cheese, with gorgonzola and mascarpone among the varieties produced locally.
Visiting Milan will also give you the chance to sample a range of other dishes including risotto, cassoeula – a type of meat and vegetable stew – and panettone, a traditional cake.
This is the perfect accompaniment to a cup of coffee, so following an afternoon of sightseeing why not head to a cafe to grab a slice and an espresso?
Some of the world’s leading chefs – including Michelin-starred Gualtiero Marchesi – were born in the city, so you can be sure of being able to try some of the best cuisine Italy has to offer when you visit Milan.
Foodies should also stop by Venice.
Not only is the city famous for its network of canals but it is also a great place to sample what cuisine the Veneto region has to offer.
Venice’s location near the Adriatic Sea means that most of its dishes are heavily influence by seafood.
Baccala mantecato is one such specialty, which consists of codfish cooked in garlic, parsley and olive oil before being creamed in a blender and served with polenta.
And if you’re keen to sample some Italian wine you could hardly be in a better place to visit than Venice.
Chardonnay, Merlot, Pinot Bianco and Pinot Grigio are among the varieties of grape that are produced in the Veneto region.
For a classic Italian foodie holiday, make sure you visit Rome.
The capital is home to a wide range of eateries, so there is bound to be something that suits your budget and tastes.
Pasta is a particularly popular dish here – you can even visit a museum dedicated to it – so why not follow the example of the locals and order a bowl of spaghetti during your stay?
Bruschetta and spaghetti alla carbonara are among the other culinary specialties that you can try here.
Italy really is a foodies’ paradise, so you can be sure of sampling great cuisine wherever you go!
What are some of your personal favorite Italian dishes?
How To Find The Best Italian Ice Cream
Italian Cities delicious food culture inspired me to start experimenting and learn more about cooking, and during my time there I learned a thing or two about food.
In my quest for the perfect Gelato (Italian ice cream), I picked up a few tricks on how to find the perfect Gelato…
Color Of The Pistachio – Be Aware!
A great way to quickly check if the gelato is of good quality is to look at the color of the Pistachio flavor.
If it’s neon green or very bright in color, it’s a sign that the ice cream is manufactured and filled with artificial coloring and flavoring.
Good home made Pistachio gelato should have an earthy green color – in general, good gelato of any flavor should have soft, muted colors.
Make Sure The Gelato Is Hidden!
Although ice cream looks so much better when it’s arranged in a big mound with fruity decorations, it’s not a good sign if you want high quality ice cream.
High quality Gelaterias keep their Gelato in covered metal canisters, because that way they can preserve it better and keep the ice cream at the ideal temperature, giving it that perfect creamy, dense consistency.
Avoid Abundant Mounds of Gelato
The big piles of sculpted gelato behind glass counters have often been infused with air.
In some cases, so much air is injected into the gelato during production, that half of it by volume is composed of air.
The whole concept of Gelato is that there is as little air in it as possible, which makes it dense and yummy – so next time don’t be fooled by the large mounds or the fruit on top, it might not even be used in the making!
Look at that blue smurf-colored gelato, that’s a bad sign of artificial flavoring and coloring.
Fruity decorations look better than they taste.
Sculpted gelato is a sign of air infusion.
Everyone makes a mistake once in a while, but when you do … at least make sure the colors look natural 😉
Look for Produzione Propria
Try to find Gelaterias that make home made Gelato (preferably in the back room of the shop) and advertise their gelato as ‘produzione propria’.
Another tip is to avoid shops with bright neon signs outside, as often they’re a giveaway for poor quality – the best Gelaterias usually don’t use them.
Gelato vs Ice Cream
Gelato was one of the main things I longed to indulge in when traveling to Italy, but what is it about Gelato that makes it so much better than any other ice cream?
The main ingredient that differentiate Ice cream and Italian Gelato is milk.
Ice cream is made with cream and has air whipped into it.
Gelato is made of milk and has no air added at all (except the small amount of air that is naturally produced in the churning process), which is why it’s so dense.
Good news for your Italy trip is that Gelato also has less fat and calories than ice cream – so no need to feel bad about eating too much of it!
If you don’t have the time to find the absolute best local Italian Cities gelateria making home made ice cream, then GROM is a trustworthy brand that has shops all over the country.


- Fatty and sugar-rich foods, like potato chips and donuts, rival the addictiveness of nicotine and cocaine.
- An alarming 14% of adults and 12% of children are addicted to ultra-processed foods.
- Ultra-processed foods trigger dopamine levels akin to addictive substances.
Americans might be hooked on more than just their daily cup of joe. According to recent shocking research, the very foods that grace our pantries and fridges are as addictive as some illicit drugs.
Published in the British Medical Journal, the study’s grim findings underscore that roughly 14% of adults and 12% of children are in the grips of ultra-processed foods. These aren’t just any foods. We’re talking about those saturated with refined sugars, artificial flavors, and unhealthy fats – items such as ice cream, potato chips, sugary cereals, and the like.
So, what’s the scientific reasoning? These edibles closely mirror the dopamine spike in our brains triggered by hard-hitting substances like nicotine and even alcohol. Not just comparable, but they also surpass the addictiveness of drugs like heroin.
Florida’s addiction specialist Dr. Daniel Bober provided a stark perspective: “What really makes this dangerous is this addiction we have to ultra-processed foods. And these are foods that contain chemicals, emulsifiers, artificial colors. They also contain refined sugars and just the right amount of salt, sugar, and fat to be highly reinforced, which can lead some people to engage in compulsive eating.”
Considering the obesity epidemic, it’s no wonder experts are drawing parallels between the hazardous nature of these foods and illegal narcotics such as cocaine.
Bober drives the point home: “We want a hit, and we want it fast. Whether it’s from cocaine, food, shopping, it all has one thing in common. And that is using compulsive behavior to deal with uncomfortable feelings like loneliness, depression, isolation. It’s something we need to look at because it’s part of our culture.”
The authors of the study echoed this sentiment, noting: “Ultra-processed foods high in refined carbohydrates and added fats are highly rewarding, appealing, and consumed compulsively and may be addictive. Understanding of these foods as addictive could lead to novel approaches in the realm of social justice, clinical care, and policy approaches.”
We want to know what you think! Share your thoughts in the comments below.


Carib Seafood & Grill
Carib Seafood & Grill is one of the finest selection for seafood to eat in Bronx, NY. Our restaurant provide fresh and healthy seafood in the town. With stunning settings, a vibrant energy, an impressive menu of seafood and truly exceptional service, Carib Seafood & Grill is an ideal place to socialize, talk business, celebrate and indulge.
For more information contact us with more following details:
Address: 4710 A White Plains Rd, Bronx, NY 10470, United states
Phone: (347) 275-7888


The food sector is a critical infrastructure that is vulnerable to cybersecurity attacks. A cybersecurity attack in the food sector could have severe consequences, including food contamination, supply chain disruptions, and financial losses. Here are some examples of cybersecurity attacks that we believe could impact the food sector:
Ransomware attacks: Ransomware attacks involve hackers gaining unauthorized access to a company’s system and encrypting its data. The hackers then demand a ransom payment to decrypt the data. In the food sector, a ransomware attack could prevent a company from accessing critical data needed to produce or distribute food products, causing significant disruptions.
Distributed denial of service (DDoS) attacks: DDoS attacks involve flooding a company’s servers with traffic until they become overwhelmed and crash. This type of attack could prevent a food company from accessing its systems, preventing it from producing or distributing food products.
Phishing attacks: Phishing attacks involve tricking employees into clicking on a link or opening an attachment that contains malware. Once the malware is installed, the hackers can gain unauthorized access to the company’s system. In the food sector, a phishing attack could provide hackers with access to sensitive information, such as recipes or supply chain information.
Internet of Things (IoT) attacks: The food sector is increasingly using IoT devices to monitor and control the production and distribution of food products. However, these devices are often poorly secured and vulnerable to cyber attacks. A successful IoT attack could compromise a food company’s system, allowing hackers to manipulate production processes or disrupt supply chains.
How can we prevent these attacks from happening?
To protect against cybersecurity attacks, food companies must implement robust cybersecurity measures, such as network segmentation, employee training, and regular software updates. Companies must also establish incident response plans to quickly respond to cybersecurity incidents and minimize their impact. Finally, collaboration with industry stakeholders and government agencies is essential to identifying and mitigating cybersecurity risks in the food sector.
We at TSAROLABS, conducts regular cybersecurity risk assessments to identify potential vulnerabilities in their systems and networks. Our team of experts design a comprehensive cybersecurity plan that includes policies and procedures for incident response, data backups, and access controls. It also addresses third-party vendor risks, as vendors can be a weak link in a company’s cybersecurity defense.
Be cyber ready today!
Contact us for more details.
Related Tags: Cybersecurity, Cybercrime, Cyber attack, Food Sector, food contamination, Supply chain disruption, Financial loses, DDoS, Ransomware, Unauthorized Access.


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Creamy butter sauce with grana padano, ham and bacon
slow cooked mince and tomato sauce on rigatoni, topped with Parmesan and basil leaves
Creamy butter sauce with grana padano and chicken
Ricotta cheese and spinach crepes rolls covered with Tomato sauce, mozzarella and grana padano ...
Layers of pasta, Bolognese and mornay sauce, topped with mozzarella and grana padano
Mussels, calamari, prawns, line fish, white wine, tomato, garlic chili and basil
Pancetta chunks, egg yolks and grana padano
Anchovies, garlic, parsley, chili, olive, capers, tomato sauce and olive oil
Creamy milk and sage butter sauce with gorgonzola and grana padano
Basil, garlic, pine nuts, parmesan cheese and olive oil


Ever have an EXTRAvagant milkshake?! You know one of those milkshakes with every candy imaginable. Those milkshakes are not food, they're a piece of art. Well, I only ever had two of these milkshakes. One from NY Burger Bar and the other from Bucket list in RVC. It’s one of those foods you get to say you've tried it. It’s a bucket list food, but oh so worth it. Both times I shared it with someone, because after two sips you’ll be in a sweet overload. Get your sweet on. 🍭
I have never been to a bakery before that had Biggie Smalls cookies and Chanel brownies UNTIL I stumbled upon Baked by the Ocean. Let me tell you it was the best brownie i have ever had, AND it was designer😂 Seriously though, Baked by the Ocean is a MUST try! They have everything from rainbow bars to cinnamon buns, you are sure to find something amazing. This bakery is decked in pink decor and tropical leaves, it is by far the cutest bakery I have been to. Want to see for yourself? Follow their Instagram @baked_bytheocean.


High levels of LDL cholesterol urofemmin can enhance the danger of heart problem and also stroke. It is essential to take aggressive steps to minimize LDL cholesterol as well as keep a healthy and balanced lifestyle. In this post, we will discover numerous approaches that can aid you decrease LDL cholesterol levels naturally.
1. Eat a Heart-Healthy Diet Plan
Among one of the most effective methods to lower LDL cholesterol is through a healthy diet. Include the adhering to into your everyday meals:
- Vegetables and fruits: Go for at the very least five servings of vegetables and fruits daily, as they are abundant in antioxidants and fiber.
- Whole grains: Choose whole grain products like brown rice, entire wheat bread, and oat meal over fine-tuned grains.
- Lean healthy proteins: Go with lean meats, fowl, fish, and plant-based healthy proteins like beans and lentils.
- Healthy fats: Consist of foods rich in monounsaturated as well as polyunsaturated fats, such as avocados, olive oil, nuts, and also seeds.
- Restriction saturated fats as well as trans fats: Lower the consumption of foods high in saturated and trans fats, like red meat, full-fat dairy items, and also fried apa itu money amulet foods.
2. Rise Exercise
Routine exercise plays a significant function in taking care of cholesterol degrees and also total heart health and wellness. Go for at least 150 mins of moderate-intensity cardiovascular task or 75 mins of vigorous-intensity activity weekly. Some exceptional choices include:
- Brisk walking
- Jogging or running
In addition, integrate strength training exercises at the very least twice a week to build and also preserve muscular tissue mass, which can assist enhance your metabolic rate.
3. Preserve a Healthy Weight
Being obese or overweight can enhance LDL cholesterol levels. By shedding just 5-10% of your body weight, you can dramatically reduce LDL cholesterol as well as boost total cardiovascular health and wellness. Concentrate on part control, a well balanced diet plan, as well as normal workout to accomplish as well as keep a healthy and balanced weight.
4. Quit Smoking cigarettes
Cigarette smoking damages the capillary as well as lowers HDL cholesterol (the “great” cholesterol). It likewise enhances the risk of cardiovascular disease. Stopping cigarette smoking can have a positive influence on your cholesterol degrees and general wellness.
5. Limit Alcohol Consumption
While moderate alcohol intake can have some health advantages, excessive alcohol consumption can increase cholesterol degrees and also raise the risk of heart problem. Guy should restrict their alcohol consumption to 2 beverages per day, while women must stick to one drink per day.
6. Manage Stress Levels
Persistent tension can add to high cholesterol levels. Locate healthy and balanced means to take care of tension, such as normal exercise, meditation, deep breathing exercises, or engaging in pastimes you take pleasure in. Think about seeking expert help if you have problem with managing stress and anxiety on your own.
Reducing LDL cholesterol is critical for preserving heart health. By taking on a heart-healthy diet, boosting exercise, keeping a healthy and balanced weight, stopping smoking, restricting alcohol usage, and taking care of tension levels, you can substantially minimize LDL cholesterol as well as improve overall cardiovascular health. Keep in mind to talk to a medical care professional before making any type of considerable modifications to your way of life or starting any type of new workout or diet regimen strategy.


As most people probably realize, the number one culprit causing dental decay is sugary food and drink. But how many of us know how much sugar is present in everyday foods that we are consuming and feeding our children? Well, let me say that not many do. In fact a lot of us will be shocked to know just how much of this stuff is in our daily diet. We all know that too much sugar is bad for us and sugar is a major contributing factor in health problems such as diabetes, obesity and, not to mention, dental decay in adults and children across the globe. In my first blog, I would like to shed some light on this important topic – how much sugar is bad for us and how much sugar is actually hidden in food and drink we consume on a regular basis.
We currently consume far too much sugar in our diets. Reducing free sugars intake to less than 10% of total daily energy intake was recommended by the WHO (World Health Organization) Study Group for the first time in 1989 and was further elaborated by a joint WHO Expert Consultation in 2002. The new updated WHO guideline calls for further reduction of free sugars to less than 5% of total energy intake if possible. This 5% limit is far below the current intake. Worldwide intake of free sugars varies by age, setting and country. In Europe ,for example, intake in adults ranges from about 7-8% in countries like Hungary and Norway, to 16-17% in countries like Spain and the United Kingdom(2). In Australia, according to the University of Sydney study, more than three-quarters (76.2 per cent) of the population exceeded this limit. (3)
Sugar Rich Foods and drinks
- Most 600 ml bottles of soft drink have around 18 teaspoons of sugar, while most cans contain around eight teaspoons of sugar.
- Breakfast cereals- This might come as a surprise to many health conscious people . Whenever you see Honey or Sultanas in the name of a cereal, it’s usually a good idea to carefully check the sugar content. As an example, here are some of the popular cereals and their sugar content- Kelloggs Froot Loops 41.7% , Kelloggs Frosties 41.3% , Kelloggs Cocoa Pops 36.7% , Nestle Nesquick 31.7% , Nestle Milo 31.3%. (4)
- Ketchup- Sometimes the food doesn’t need to be sweet to be loaded with sugar. A single tablespoon of ketchup contains 1 teaspoon of sugar.
- Sports Drinks- Sports drinks can often be mistaken as a healthy choice for those who exercise. However, sports drinks are designed to hydrate and fuel trained athletes during prolonged, intense periods of exercise. For this reason, they contain high amounts of added sugars that can be quickly absorbed and used for energy. In fact, a standard 20-oz (570 ml) bottle of a sports drink will contain 32 grams of added sugar and 159 calories, which is equivalent to 8 teaspoons of sugar (5).
- Canned Baked Beans- Baked beans are another savory food that is often surprisingly high in sugar. A cup (254 grams) of regular baked beans contains about 5 teaspoons of sugar.
- Cereal Bars- For on-the-go breakfasts, cereal bars can seem like a healthy and convenient choice. However, like other “health bars,” cereal bars are often just candy bars in disguise. Many contain very little fiber or protein and are loaded with added sugar(5).
Evidence suggests that dental caries is one of the most prevalent preventable disease affecting people globally. It has serious implications for health and results in huge amount of expense for treatments such as Fillings, Root canals, Extractions and Implant therapies. Taking due diligence in eating the right type of foods , maintaining good oral hygiene and visiting your dentist regularly can result in healthy teeth and gums for a beautiful smile.
- National Diet and Nutrition Survey Results from Years 1, 2, 3 and 4 (combined) of the Rolling Programme. 2008/2009 – 2011/2012.
- WHO website – http://www.who.int/mediacentre/news/releases/2015/sugar-guideline/en/
- Sydney Morning Herald –
- Teaspoon guide to Australian Breakfast cereals – http://www.howmuchsugar.com/resources/Documents/atp.pdf
- Authority Nutrition – https://authoritynutrition.com/18-surprising-foods-high-in-sugar/


Research suggests that what you eat can be one of the most important factors in living a long, healthy life. Along with exercise, your diet can be extremely effective at preventing chronic disease and promoting health and longevity. Eating a significant portion of these 6 nutrient-dense foods every day can help you naturally strengthen your immune system and could add years to your life by boosting your health.
Raw, leafy greens are packed with nutrients but are super low in calories. At only about 100 calories per pound, leafy greens are an excellent weight-loss food, since they can be eaten in virtually unlimited amounts. Greens provide protection for blood vessels, promote good eyesight, and are associated with lowering the risk for diabetes. Several of these vegetables, among them arugula, bok choy, kale, and collard greens, belong to the cruciferous family, a particular type of vegetable known for its cancer-fighting properties. Remember to blend, chop or chew these vegetables well, since doing so activates their potent anti-cancer effects.
Beans are the embodiment of good things coming in small packages. Eating beans and other legumes will help you feel full, and because they have a stabilizing effect on blood sugar, they also will help prevent food cravings. The soluble fiber in beans lowers cholesterol levels. Eating beans, peas, or lentils twice a week has been found to decrease colon cancer risk by 50 percent as well as offering significant protection against oral, larynx, pharynx, stomach, and kidney cancers. Are you timid to try beans because of the potential for digestive rumblings? The key is to start slowly and build up your tolerance over several days.
Onions, along with leeks, garlic, chives, shallots, and scallions, are beneficial to your cardiovascular and immune systems, as well as possessing anti-cancer and anti-diabetes effects. Onions, just like cruciferous veggies, should be chopped, crushed, or chewed thoroughly to get the most of their benefits. When you cut onions and your eyes begin to tear, that’s when you'll know the onions are producing the anti-cancer compounds. Epidemiological studies have found that increased consumption of these types of vegetables is associated with a lower risk of gastric and prostate cancers. Onions, especially red onions, also contain quercetin, a flavonoid which suppresses tumor growth and proliferation and induces colon cancer cell death.
Mushrooms are a superfood. They are one of the most health-promoting foods on the planet. Mushrooms are unique in that they contain compounds that block the production of estrogen, making them beneficial for breast cancer prevention. White, cremini, Portobello, oyster, shiitake, maitake, and reishi mushrooms all have anti-cancer properties. Among the mushroom varieties, there are many good qualities: some are anti-inflammatory, stimulate the immune system, prevent DNA damage, slow cancer cell growth, cause programmed cancer cell death, and inhibit angiogenesis. Only eat mushrooms cooked. Raw mushrooms contain a potentially carcinogenic substance called agaritine, which cooking significantly reduces.
Colorful berries are among the best foods you can eat. Blueberries, strawberries, blackberries, and raspberries are all low in sugar but high in nutrients. Berry consumption has been linked to lowering the risk for heart disease, diabetes, cancers, and cognitive decline. Eating berries can improve motor coordination and memory while simultaneously reducing inflammation, preventing DNA damage inhibiting the growth of tumor cells, and reducing inflammation.
Seeds and Nuts
Seeds are loaded with healthy fats, minerals, and antioxidants, while also being abundant in fiber and trace minerals. They also contain more protein than nuts. Each type of seed is nutritionally unique: Some are extremely rich in omega-3 fats; others are high in anti-cancer lignans, and still, others possess plentiful amounts of iron, calcium, zinc, and vitamin E. Nuts are known to have cardiovascular benefits and aid in diabetes prevention and weight maintenance. The healthy fats in seeds and nuts also aid in the absorption of nutrients when eaten with vegetables.


Love to cook and enjoy working with people in a positive environment? As a retail sales associate, you’ll be working closely with store management to fulfill Arome’s mission and strive for established store goals such as exceptional customer experience and annual sales. The Associate assists with customer service, inventory management, online order processing, store cleanliness, and store opening and closing procedures.
Qualifications & Experience
- 18 years of age or older
- Courteous, positive and professional
- Have a passion for food, cooking, and teas
- Can lift and/or carry up to 30lb unassisted, up and down stairs
- Previous retail sales experience
- Able to commit to work weekends
- Customer service background
- Basic computer skills; ability to be trained on using a Point of Sale System,
- Employment in job is subject to a satisfactory background check
- Food Handler’s Card
Preferred Qualifications & Experience:
- Previous experience with e-commerce and inventory management
- Local knowledge of the Columbia Gorge AreaWhat we offer:
- Work environment where you can grow your culinary knowledge.
- Employee discount
- Le Creuset Bonus Free Goods Program
- Paid time off
Apply online and join our team!
Arome’s provides a world of flavors to our customers through a variety of consciously sourced loose-leaf teas spices, herbs, salts, sugars, balsamic vinegar and olive oils. Located in downtown Hood River, Oregon, we carry a uniquely curated selection of gourmet kitchen wares and we go to great lengths to find local products and provide all-natural ingredients. We have a collaborative team that loves to cook, create new spice blends and share ideas and are looking forward to working with you!


Beat the post-holiday blues with savings, courtesy of January 2018 restaurant weeks in a city near you.
With the launch of “Let’s Raise the Glass,” helping those impacted by the devastating California wine country wildfires is as easy as ordering a glass of wine.
Let’s Raise the Glass was inspired by Charleston Grill sommelier Rick Rubel with the help of general manager Mickey Bakst as a single restaurant’s effort to donate a portion of the proceeds from every glass or bottle of California wine sold. “Throughout my career, the wineries have always been there to help us with our charitable efforts,” said Bakst. “Now, it’s time for the restaurant community to step up and support the industry that is so essential to our businesses.”
Bakst, along with Daniel Boulud, Sean Brock, Suzanne Goin, and Danny Meyer, are part of the coalition of restaurateurs and chefs who have joined forces with OpenTable in participating in Let’s Raise the Glass, encouraging restaurants to donate a portion of their wine sales through the end of December to the Let’s Raise the Glass Fund, whose proceeds will benefit the Sonoma Resilience Fund and Napa Valley Community Disaster Relief Fund. The coalition is also being supported by WPP agencies: MiNY, Wavemaker, H+K, and Kantar.
Diners can find participating restaurants at LetsRaisetheGlass.com. Additional participants are being added every day, so check back often. And, remember to share your support for the campaign by posting a selfie as you’re drinking your favorite California wine using #LRTG on Facebook, G+, Instagram, or Twitter.
What’s old is new again when it comes to drink menus. This week marked National Harvey Wallbanger Day (who knew?), an annual celebration of the classic cocktail poured with vodka, Galliano, and orange juice debuted in the ‘50s. And, so, in that spirit, we’ve got nine retro cocktails to celebrate our spirited past — some have stayed true to their origins, while others have been reimagined with some millennial-friendly ingredients. Here’s to you, Harvey!
Last Word, Morton’s The Steakhouse, Chicago, Illinois
The bar menu here features the classics from the 1800s to the 1900s, including sips like the boozy gin-based prohibition cocktail the Last Word. It’s created with Death’s Door gin that is stirred with Green Chartreuse, Luxardo Maraschino, and fresh lime juice. Let us have the last word: one is enough. Make a reservation at Morton’s The Steakhouse.
Do-It-Yourself Daiquiri, Railstop Restaurant & Bar, Brighton, Massachusetts
A riff on the 1900’s standard, this beverage is made with butterfly pea extract, Privateer Silver Rum, and pure cane simple syrup. It’s garnished with lavender, lime, and a poem: “Thank you for choosing the Do-It-Yourself Daquiri, if you do not like it, that is blasphemy. We encourage you to take part in making this drink, squeeze the limes, it’s easier than you think, swirl it around with the lavender and watch it turn pink.” Make a reservation at Railstop Restaurant & Bar.
Gaelic Grasshopper, Seamstress, New York, New York
Hop to it and order the timeless, typically green grasshopper cocktail that’s been given an Irish update at this Upper East Side restaurant. The drink is made with Kerrygold Irish Cream Liqueur, Teeling Small Batch Irish Whiskey, Brancamenta, and Crème de Cacao. A handful of mint leaves and shaved chocolate garnish the sweet — but not green — cocktail. Make a reservation at Seamstress.
Painkiller, Harvest Table, St. Helena, California
Lead bartender Joel Pfeifle pours this proper cocktail with light and dark rums, housemade crème de coconut, pineapple juice, orange juice, lime, and bitters plus a garnish topping of grated nutmeg. Sure to cure whatever ails you tonight — but no promises for tomorrow morning. Make a reservation at Harvest Table.
OpenTable is pleased to highlight the honorees in the MICHELIN Guide San Francisco 2018. Fifty-five restaurants are included, with seven Bay Area restaurants receiving the Michelin three-star level, the highest recognition in the culinary world, including Coi, and seven achieving two Michelin stars, such as Acquerello (their Pecoretto with pancetta, onion jam, and red bell pepper is pictured above). Forty-one restaurants earned one Michelin star. In Situ and Rich Table, among others, are new to the list.
Being included in the respected MICHELIN Guide is a sign of excellence and quality. We recently highlighted the honorees in Chicago.
The San Francisco 2018 Michelin-starred restaurants on OpenTable include:
Two Stars: Acquerello.
One Star: ADEGA, Al’s Place, Aster, Auberge du Soleil, Bouchon, Campton Place, Chez TJ, Commonwealth, Gary Danko, Hashiri, In Situ, Keiko à Nob Hill, Kenzo Napa, Kinjo, La Toque, Luce, Madera-Rosewood Hotel Sand Hill, Madrona Manor, Michael Mina, Mourad, Octavia, Omakase, The Plumed Horse, The Progress, Rich Table, Sons & Daughters, SPQR, Spruce, State Bird Provisions, Terra, Terrapin Creek Cafe & Restaurant, The Village Pub, and WAKO.Continue Reading


Going camping doesn’t have to mean surviving off processed foods full of preservatives. With a few handy tools, preparing delicious and nutritious food can be easy. The key is to be prepared and plan your menu well. Food that needs to be kept cold can be stored in an esky, but to ensure items such as meat don’t get too warm, try freezing items before you go, allowing them to gradually defrost in the esky. You can also pre-chill your esky and use quality ice (not the party ice from your local liquor store).
Here are some ideas of what to bring for each meal so that the whole family will be full and satisfied with healthy food during the trip:
Fruit is a great nutritious snack packed full of vitamins, but pack fruit that doesn’t bruise easily, such as apples and oranges instead of bananas and pears.
Choose bars that use high-quality sources of protein, such as hydrolyzed whey, whey isolates and micellar casein and avoid protein bars with excess sugar.
Snacking on trail mix helps to keep your blood sugars constant, alleviating the “roller coaster effect” that sees you having peaks and lows in energy throughout the day. Try controlling portions in handy snack-sized plastic bags.
Porridge and oatmeal now come in handy individual sachets that simply need the addition of hot water.
Yoghurt and fruit:
Look for non fat Greek or natural yoghurt, which is an excellent source of calcium, protein and zinc and will keep you feeling fuller for longer.
If making them from scratch doesn’t float your boat, then try a packet that just needs water and get shaking. Alternatively, freeze your favourite pancake batter in a sandwich bag before you go and cut the tip off when you want to use it.
Premade bagged salad:
Already prepared salads are quick and delicious, but healthy too. Just avoid too much dressing.
Hard boiled eggs:
Eggs are a great source of protein and can easily be added to a salad or made into a sandwich.
Either as a snack by itself or added to a sandwich or salad, tuna is an excellent choice of food due to it’s low fat and high dose of iron and potassium.
A great big pot of chili is perfect when camping with friends and can easily be prepared over a fire or in a camp stove. Simply add browned mince, kidney beans, tinned tomatoes, a bit of water and finish with a packet of chili spice mix and then allow to simmer.
Potatoes are really easy to prepare when camping. Start by poking a few holes in each potato using a fork, wrap in foil and then place on the hot coals or close to the fire for 30 minutes. Finish with a tin of tuna or a bit of natural yoghurt.
Dutch oven stew:
A hearty meal that will keep you warm on chilly nights, a stew or casserole can easily be prepared in a dutch oven or large pot. Simply brown off some pre-floured beef then add onion, carrots, celery, potatoes and a bit of salt and pepper. Bring to the boil with some water or a carton of stock.
Australia’s best supplier for camping gears
Whether it’s your first time to go camping or not, a good source of cool camping equipments is available online. Outbax ships products for free and offers some discounts. These gears also come with a 12-month warranty. Its website is very user-friendly and provides all the specs a camper needs.


Thermoplan Back&White is a versatile coffee machine. Find out what makes it our top coffee machine from this video!
Thermoplan coffee machines are suitable for workplaces and offices as well as cafés and restaurants – wherever customers value uncompromising quality in coffee. One of Thermoplan’s special features is its unique milk frothing system, which allows you to make coffee drinks from real milk like those made by real baristas.
The innovative coffee machines in the Black & White series, made in Switzerland, can be used to make high-quality filter coffee, espressos, cappuccinos and other even more unique coffee products in both large and small quantities.


Our breakfast every morning!
Our most beautiful business card: every morning, from 7:00 to 10:00 in the lobby area, the breakfast that has always distinguished the Best Western Hotel Parco Paglia.
Served buffet in the American style with a complete offer of sweet and savory, our breakfast tries to be attentive every day to the most varied tastes and the most diverse dietary needs.
Conceived to satisfy every palate, it offers a wide choice of artisan desserts produced in our kitchen in the traditional way and a wide range of salty, fresh and genuine products.
Pursuing a "tailor-made" philosophy, we try to offer everyone the opportunity to create a breakfast of their own size, satisfying more gluttonous or more healthy tastes.
Attentive to the products of our land and the tradition of our Abruzzo, we try to innovate, change and always improve our breakfast offer with the careful choice of organic products, zero kilometer and distinctive of the territory.
With an offer that varies from greedy temptations and tastes to a proposal that is more attentive to well-being and a healthier idea of food, breakfast is our special way of saying good morning! and wish a good day to all our guests.
Our breakfast: the best way to start the day! Choose the "Breakfast included" treatment at the time of booking!
From Monday to Friday try a different theme for breakfast every day. We follow the seasons, events, anniversaries and special days and customize our breakfast every morning with a different theme. Try the different themed flavors, our cakes and the artisanal preparations that thematize our breakfast: always different and always particular in many different variations.
The Wednesday at Parco Paglia
Among the many special themes of our breakfast, Wednesday is our special day. Prepared directly from our kitchen, every Wednesday morning a small special gift dedicated to our guests. A moment of gluttony or joy for the eyes, it is our dining room staff who offer a little sweet attention directly during breakfast to those who want to be surprised.
Our idea of pampering is enclosed in one bite! Book your room for Tuesday night and let yourself be surprised by our way of taking care of you.


Mamma mia. Oodles of noodles. Fresh Parmesan. Simmering sauces. Let it be said that pasta dishes are perfecto. Pasta makes for a versatile meal. You can keep it light by adding a little extra virgin olive oil or make your pasta dish hearty with sauces and meat. And pasta is always a fan favorite for kids - twirling their noodles with their fork or lining up their bow ties on a plate.
We invite you to try out some of these Perfect Pasta recipes submitted from our readers.
And remember, anytime you want to share a recipe with us, please send it to us at: email@example.com
Brandi Deary – Tennessee
1 package of multi-color rotini noodles
3 bell peppers (choose green, yellow, red, or orange)
1 small can chopped black olives
1 bottle Kraft Tuscan House Italian Dressing
1 package of pepperoni (turkey or original)
Cook noodles, drain, and rinse in cold water.
Mix half of a bottle of dressing with the noodles. Peel and chop cucumber. Chop bell pepper. Season veggies with salt and pepper. Mix vegetables, olives, and pepperoni with the noodles and add the remainder of the dressing. Chill and serve.
Melissa Kirschbaum - Tennessee
Veggie Baked Ziti
1 package (7 oz.) Kraft Italian Three Cheese Blend, shredded
3 cups ziti pasta, cooked, drained
2 zucchini, halved, thinly sliced
½ lb. mushrooms, thinly sliced
1 jar (24 oz.) chunky spaghetti sauce
1 teaspoon oregano leaves, dried
Preheat oven to 375 degrees.
Reserve ¾ cup cheese. Combine all remaining ingredients.
Spoon into a large (13X9) casserole dish. Sprinkle with reserved cheese.
Bake 20 to 25 minutes or until heated through.
Alison Lewis - Alabama
1 tablespoon olive oil
1/2 cup chopped onion
4-1/2 cups fresh kale
4 cups fresh baby spinach
1 (26 oz.) jar marinara sauce
1/4 teaspoon crushed red pepper flakes
1 (16 oz.) container low sodium 2% milk fat cottage cheese
1 cup part-skim ricotta cheese
1/2 cup Parmesan cheese, shaved
1 egg white
12 whole-wheat lasagna noodles, cooked and divided
2 cups part-skim mozzarella cheese, shredded
Preheat oven to 350 degrees.
Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes or until onion is browned, stirring occasionally. Stir in kale and spinach. Cook 5 minutes or until kale and spinach are tender. Stir in marinara sauce and red pepper flakes; cook 5 to 7 minutes more.
In a separate bowl, combine cottage cheese, ricotta, Parmesan and egg, mixing well.
Spread 1/2 cup kale mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce and sprinkle with cheese. Top with 3 lasagna noodles, kale mixture and cheese. Layer 3 more lasagna noodles, remaining kale mixture, and remaining cheese.
Bake at 350° for 40 minutes or until lasagna is browned on top. Let cool slightly before serving.
Brittany Rodgers – Mississippi
1 lb. box of spaghetti
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 can of Rotel tomatoes
1 (12 oz.) box of Velveeta cheese
3 chicken breasts, boneless
Hard boil chicken breasts for 20 minutes or until done.
Combine cream of mushroom, cream of celery, cream of chicken, Rotel tomatoes, and Velveeta cheese into a double boiler.
Shred your chicken by hand (desirable size) and mix into your double boiler.
Combine noodles with sauce, if desired.
Andrea S. Craig-Foster - Alabama
Cajun Fettuccine Alfredo
1 lb. sautéed shrimp and or crawfish tails
1 lb. smoked sausage or Andouille sausage
1 lb. chicken breast
1 lb. Fettuccine, cooked
1 yellow bell pepper, sliced
1 red onion, sliced
3 tablespoons garlic, minced
4 tablespoons extra virgin olive oil (EVOO)
1 jar Ragu Roasted Garlic Parmesan Pasta Sauce
1 jar Ragu Cheesy Classic Alfredo Pasta Sauce
1 cup Parmesan cheese, shredded
Blackening spice to taste Cajun seasoning to taste
Dredge the chicken breasts in the blackening spice and sauté in 2 tablespoons of extra virgin olive oil in a skillet over very high heat. Blacken both sides of the chicken. Cook until flesh is opaque. Slice in strips on the bias and set aside. Repeat process with the sausage; omit blackening seasoning. Repeat process with the shrimp; omit slicing.
In a sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil. Add garlic and lightly caramelize. Then add the onions and bell peppers. Cook until onions are translucent.
In a saucepan warm the pasta sauce. Add Cajun seasoning to taste. Stir in meat and vegetable mixtures. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with light sprinkling of Cajun seasoning and Parmesan cheese.
Melissa Kirschbaum - Tennessee
Italian-Style Garlic Shrimp Pasta
1 lb. thin spaghetti
1 lb. shrimp deveined, peeled, tails removed
2 teaspoons lemon zest, plus the juice of 1 lemon
¼ cup extra virgin olive oil (EVOO)
6 garlic cloves, minced
1 pint cherry/grape tomatoes, halved
¼ cup white vermouth or 1/3 cup of dry white wine
2 handfuls flat-leaf parsley, fresh and chopped
20 basil leaves, fresh and torn/shredded
Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.
Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with the lemon zest, lemon juice, and a little salt. Add the EVOO to the hot pan and then add the shrimp. Cook for a minute, and then add the garlic and tomatoes and toss, cooking for another minute or two until the shrimp are firm and pink. Add the white vermouth (or dry white wine) and the herbs (parsley and basil).
Turn off the heat. Drain the pasta well and add to the sauce. Toss and combine the sauce with the pasta and season with salt and black pepper.
The recipes featured have not been tested by seethegood.com.


The Cookie Garden
More than a children's book, The Cookie Garden includes do-it-yourself instructions and a seed packet to help you grow your own cookie garden! Fill the seed packet with your favorite type of cookie seeds: chocolate chips, butterscotch chips, or coated-chocolate candies.
The Cookie Garden is about cultivating imagination. Sam isn't all that impressed with his mama and papa's vegetable harvest. So he decides to grow a garden that's really sweet: a cookie garden. What kind of seeds will he plant? Can his family convince him that delicious and nutritious vegetables are enough to satisfy? Will his cookie garden ever bloom?
The Cookie Garden encourages grownups, especially parents, to listen for the funny, amazing, and sometimes just plain silly ideas that come out of kids' mouths. It reminds adults to follow a kid's imagination down paths we might not otherwise explore.


My kids stop by at least once a week to check on the old folks. We are blessed with the fact that we would rather be with the three of them and their significant other’s than just about anybody else in the world. We try to all get together for dinner once a month, with game night after. Laughter reigns and memories are made in those long easy evenings.
I try to make a good meal as I know they are all busy with work and the day to day things that take up so much of our time. Usually it’s lasagna. Something easy I can make up early so I’m not in the kitchen all evening. But the last time they were here I was asked that question that I’m sure many an over fifty mom has gotten. “Where are the cookies?”
Yeah, they want to know where those wonderful snacks are. The ones you kept on the counter so they could grab and go during the school years. Where are the bowls with the chocolaty baked goods, the salty bags of chips and pretzels, the gummy bears, worms or juicy fruit’s and the fridge full of soda? Now, the bowls have nutrition bars with flax seed and protein. The fridge has bottles of cranberry juice, orange juice and low fat milk. In fact almost everything in the fridge has low fat emblazoned on the side. The pantry is empty of any and all salty snacks, replaced with cans of tuna, low sodium, low fat soups and granola.
“The almonds, walnut and cashew nuts drizzled in 85 percent cocoa dark chocolate are in the Tupperware right there.”
He reaches in and takes a bite. Running to the garbage can he spits the remnants of the chocolate morsels into the can. He rushes to the sink, turns on the faucet on and lets the water run into his mouth.
“Oh my god, how can you eat that”
“It takes some getting used to.”
“You use to have good snacks,” he grumbles.
“But if they’re here I’ll eat them.”
“Just use your will power.”
I have to laugh. “Will power?” I ask, “What’s that?”
My husband has willpower. One day he said, “I don’t think I’ll eat salt anymore.” That was it; he no longer salts his food. Then he said, “I think I’ll stop drinking soda.” That’s right no more soda. Not even when we go out for pizza or burgers. That’s just not right. Oh and instead of soda he drinks water. I don’t think he realizes how guilty I feel when we’re out for pizza and the waiter brings me a sixty-four ounce soda as he sips his small glass of water.
You would think I would use the I’m over fifty excuse and eat what I want, but somewhere in the deep recess of my mind is the notion that I do need to take care of myself, because I’m just staring to have fun. Those kids we raised, the ones who frustrated and annoyed us, the ones we ran after and picked up after, the ones we prayed for and fretted about. They turned out great and shouldn’t we reap the benefits a little while longer.
Besides, the healthy foods, well they grow on you.


In any provided day, greater than 40 million Americans will certainly eat pizza. It is considered the most prominent meal worldwide, as well as definitely one of the favourites in the US.
The love for this food is such that the Department of Agriculture recently launched a record on the levels of consumption. It defined the meal as “a contributor of nutrients of public importance in the American diet, including overall fat, calcium and also sodium.”
However, even if it’s preferred, does that indicate it’s bad for you?
Experts would say that pizza because of this is not bad for your wellness – the problem is when as well as how you eat it.
According to the report, 13% of the U.S.A. populace take in pizza on any kind of provided day boosting to 22% when kids and young adults are included.
This wouldn’t be of such concern if it was mostly a homemade meal.
The pizza was introduced in the United States at the beginning of the 20th Century, due to the impact of Italian immigration.
The initial dining establishment opened in New York in 1905. And also ever since, the love for this food has actually grown to approximated sales of three billion pizzas yearly.
According to the record, pizza adds to 6% of the total energy consumption for youngsters (two to 19 years of ages) as well as 4% for adults.
On the day taken in, pizza stands for 27% of complete energy amongst all customers.
“The mean energy consumption gotten from pizza was 538 kilocalories for children as well as 744 kilocalories for adults,” states the record.
“The trouble is not the pizza, it’s pizza misuse. It is a very calorific food,” says Ruben Bravo.
Pizza is a terrific source of nutrients in the American diet plan. It offers high percents of the overall everyday intake of healthy protein, fat, hydrogenated fat, fibre, calcium and lycopene.
According to the report, this food represents a third of the overall daily intake of calcium and also majority of lycopene, a trace element and extremely efficient antioxidant.
Additionally, this dish gives sodium for both youngsters and grownups.
although you can make healthy pizza in your home, most of the moment we are talking about a pizza manufacturing facility product, high in carbohydrates and also saturated fat.
It has actually refined flour, no wholemeal, and we now recognize that an unwanted of this ingredient adds to obesity, raises cholesterol as well as, with time, tends to raise the sugar degrees in the blood.”
Nevertheless, Bravo acknowledges that, as a grain, pizza provides nutrients as well as trace elements that are also valid. If we are discussing homemade pizza, then maybe consisted of in our diet once a week
6004-F, Site Facility Blvd, Greensboro, NC 27407
( 336) 938-0090


How rich is Thomas Keller?
Thomas Keller Net Worth:
Thomas Keller Net Worth:Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York for his restaurant Per Se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the Bay Area for The French Laundry. He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants.
|Birth date:||October 14, 1955|
|Birth place:||Marine Corps Base Camp Pendleton|
|Education:||Palm Beach State College|
|Parents:||Betty Keller, Edward Keller|
|Awards:||James Beard Foundation Award for Who's Who of Food and Beverage in America|
|Movies:||Ratatouille, A Matter of Taste|


After a long while neglecting my oven (and even my kitchen), it suddenly comes into my rescue. It all started with the missed grocery delivery yesterday that we now end up with only a cabbage and a few tomatoes left in the fridge. So here I am, amid all the exams revision and dissertation, baking to fill up my growling stomach and to satisfy my craving for snack at late night studying.
I choose a really easy yet very tasty and fulfilling bread – Bill’s coconut bread. I’ve never been to Australia (which has been on top of my travel list for quite some time now), but from what I’ve read, this bread has caused a huge rave in one of the most iconic restaurants of Sydney – Bills. This recipe from White Polar of lanvaobep is very popular in the Vietnamese baker community and I’ve been baking it again and again every year during revision (I have no idea why! Very comforting maybe?). I’ve never tried the original Bill’s coconut bread so I can’t really compare, but this quick bread is a real star on its own. The scent of coconut is not overpowering and the bread itself is not overly sweet, with a nice crunchy crust and a soft texture. And what I love most about it? Super easy and super quick to make!
Bill’s coconut bread
- 2 eggs
- 300 ml milk
- 1 tsp vanilla extract
- 275 g plain flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 150 g sugar
- 150 g desiccated coconut
- 75 g butter, melted
- Preheat 180 C. Grease and dust or line the pan with baking paper
- Beat egg, milk and vanilla extract together
- In another bowl, sift together flour, baking powder, cinnamon, sugar and coconut, mix well together
- Make a well, gradually add in butter and egg mixture, stir until incorporated
- Bake for 50 mins – 1hr until the toothpick inserted comes out clean or until the bread is golden brown
While searching for the restaurant’s menu in Australia, I have made a huge discovery of my own: There’s one Bill’s restaurant in London!!!!! I have already bookmarked and will definitely stop by next week on my post-exam trip. Will tell you then how close this recipe is to the famous toasted coconut bread 🙂
Though I have made this quick bread so many times before, this is such a wonderful recipe that I just can’t keep to myself. This post is going into this month’s Our Growing Edge, hosted by Marija from Palachinka. I told Genie I will enter the foodie bucket list from my blogiversary post, but in the end I’m just so selfish I want to keep that special post link-free. So this beautiful bread will especially go in it stead 🙂 I’m sorryyyyyy!


Km zero Restaurant in Val di Gresta, Trentino
The genuine delicacies of the region of Trentino in a Km zero Restaurant in Val di Gresta
Km zero (“food miles” in English), is a term that is becoming increasingly more wide spread in Italy and means that a certain percentage of the products used by a restaurant come from within an defined radius, which is normally established at about 50 kilometres. Here at Martinelli we have taken this concept to a whole new level and have shortened the distances by about 99%. In fact, in many cases we can speak in terms of metres instead of kilometres.
The kitchen of our Km zero restaurant in Val di Gresta was born 40 years ago and offers local and traditional quality products of Trentino. All food is prepared with the utmost care, letting the seasons determine what ingredients are to be used and, when possible, purchasing products from the nearest suppliers. It is for this reason that the food products used by our restaurant in Val di Gresta come from local sources and represent the flavours of Trentino. Many of the vegetables only travel but a few metres from where they are cultivated. Our guests are welcome to visit the plots and gardens where the vegetables are grown and select those which they would like to eat or take home with them.
Treat yourself to our Km zero restaurant in Val di Gresta and discover the typical products of Trentino.


Whether Thai food is your favourite, cooking is a hobby or maybe your just curios. There is no better way to learn how to sizzle up your favourite Thai dishes, than by taking a Thai Cooking Course.
Koh Chang Cooking School provide Thai Cooking Courses in an ideal home-style learning environment that is different from most other hotels and restaurants.
We offer a variety of fun and educational classes that will teach you how to create popular Thai dishes and how to carve fruits & vegetables.
Why not come and Join us and make your vacation on Koh Chang a culinary adventure. Learning the essential skills and techniques you can use in everyday cooking.
All of our courses are taught by an experienced and qualified Thai chief.


Where To Buy Young Again Zero Carb Cat Food
CLICK HERE ===== https://shoxet.com/2tlwqw
Our 15 year old cat was newly diagnosed with diabetes which req'd 2x day insulin shots. I researched and came upon this food. Switched diet to can food with low carbs (pate, no gravy) and this as his dry food. Within a few weeks, he no longer needed the insulin. It has been about 6 months now and still doing well. We even showed this food to the vet to recommend to others as they had not suggested anything other than the insulin. Our other young (non diabetic) cat also eats this. We had no problem transitioning. Cost is more than store food but WAY less than the vet visits and insulin we were doing previously.
First started with YA Zero back a few years ago with my supposedly diabetic kitty (who actually had Acromegaly). My whole crew loves this stuff and, combined with a low carb canned food, probably will never develop diabetes due to poor diet. Like they say, an ounce of prevention is worth a pound of cure and feeding a species appropriate diet is definitely worth the time and money to avoid problems as our furfamily members age.
Young Again was founded by Michael Massie in 1987 and the first pet food products were released in 1990. The brand was the first to offer grain-free cat food made with 50% meat-based protein, no plant proteins, and less than 6% starch/carbohydrates.
All Young Again formulas are built on a foundation of animal protein with minimal carbohydrate inclusions. Their foods contain relatively high levels of nucleotides. These are organic compounds best described as the building blocks of RNA and DNA.
The original 50/22 food is still low in carbohydrates with just around 6% carbs on a dry matter basis, but it differs from the ZERO recipe in the addition of a small amount of potato starch instead of guar gum. By pushing guar gum lower on the ingredient list, Young Again makes the 50/22 food a better option for those concerned that their cats might develop diarrhea due to too much soluble fiber.
This calorie-dense, protein-rich food bucks the senior food status quo with plenty of nourishing meat ingredients and virtually zero carbohydrate content. It has balanced levels of key minerals and highly-digestible protein, both features that may help to reduce kidney strain and help seniors stay spry.
Interestingly, Eisert proposed that cats, being hypercarnivores (i.e., small carnivorous mammals with a proportionally large brain), have a high brain glucose demand . Using data from Kley et al. , Eisert estimated that the brain glucose demand of cats represents approximately 30% of gluconeogenesis in fasted cats . The equivalent value for humans with a much larger brain is approximately 44% [48,49]. This high endogenous glucose demand of the brain as well as other obligate glucose-consuming tissues cannot be met by carbohydrates present in the natural prey-based diet including gut content, glycogen and glucose from glycerol  (Figure 4). Eisert noted that in cats a close agreement exists between the nitrogen loss predicted from brain glucose demand and the reported endogenous urinary nitrogen loss . This explains a high capacity for de novo synthesis of glucose from amino acids and increased dietary protein and amino acid requirements in cats, which is discussed elsewhere .
Postprandial glucose concentration and insulin response depend on the type of carbohydrates added to the diet. Oral administration of 2 g glucose/kg body weight is followed by a prompt increase in glucose and insulin  (Table 3). Experimental diets containing up to 34%ME of glucose induced a steep rise in blood glucose 1 h after feeding (Table 3). Also, glucosuria was observed with consumption of diets containing simple sugars, especially glucose and galactose . Still, in contrast to processed foods sold for human consumption, commercial cat food contains very limited amounts of simple sugars. Most of the carbohydrates found in commercial pet foods are in the form of complex carbohydrates, including starches and fibre . Eleven hours after a single high-starch meal (NFE 43%ME), plasma glucose concentrations increased and remained high, while in dogs this increase occurred after 7 h. When cats and dogs were fed a low- (NFE 11%ME) or medium-starch (NFE 30%ME) diet, this postprandial rise in glucose did not occur . It is worth noting that other researchers did not observe hyperglycaemia and glucosuria when cats were fed a high-starch diet [30,142,144]. Moreover, the postprandial glucose concentrations reported are far below the level found in untreated feline diabetes  and are also below the definition for post-meal hyperglycaemia in humans  (Table 3).
For kittens and young adult cats, Young Again has Original 50/22 Cat food. For mature cats, there is the Mature Health cat food. They also have the Zero TruCarnivore formulated for cats of all ages, from kittens to adults.
The Young Again Zero Mature health cat food contains less than 1% of carbohydrates and supports muscle maintenance for older pets. It promotes soft fur that you will want to keep touching and is highly digestible for a cleaner litter box. This cat food is not suitable for lactating or pregnant female cats.
Although all dry foods are too high in carbohydrates (except as noted above) and too low in water (causing many cats to suffer tremendously from extremely painful and life-threatening urethral obstructions and cystitis), please be aware that some canned foods (especially ones with gravy/sauce) also contain far too many carbohydrates making them very poor choices for cats.
Portion control has recently become even more important because as pet food manufacturers move toward making more low carbohydrate foods, this process is selecting for high fat diets. Keep in mind that we get our calories from 3 nutrient classes: proteins, fats, and carbohydrates. The percentage of calories that come from these 3 nutrients must add up to 100%. Therefore, if we lower the percentage of carbohydrates in the food to < 10%, that means that 90-95% of the total calories must come from fat and protein. Given the fact that fat is cheap and protein is expensive, you can see that profit margin drives pet food manufacturers to produce high fat/low protein foods when they make low carb products.
Cats are obligate carnivores and, as such, are uniquely adapted to consume a diet that is high in protein, contains a moderate amount of fat, and includes a very small amount (2-3 percent) of carbohydrates. Since nature designed them to ingest very few carbohydrates, cats lack many of the important enzymes that are necessary to process this type of food efficiently.
With the above information in mind, consider the fact that the carbohydrate level of most dry foods is between 35-50 percent with some of the lower quality dry foods being even higher.
Just noticed that Tiki Cats came out with a chicken-and-egg grain-free dry food called Born Carnivore. It seems to be about 10% more expensive than Wellness Core Original. The ingredient list is a little bit simpler and the nutritional analysis is slightly lower in carbs (therefore higher in protein and fat). I might try it with my next repeat delivery order from Petco.
I like Fromm as well. However, their formulations contain some form of fish or chicken which I am trying to avoid. I believe their dry food might be slightly higher in the carb count, but you should double check. Really great company. I wish they would add some novel proteins to their line. Overall, good choice!
Can you please review the new formula of Wysong Epigen 90 My cat was very happy on Epigen 90 along with her wet food. But they recently changed the formula. Although the carb % remains the same, some of the ingredients look questionable and pple have been saying their cats are getting sick from it. My cat has a very sensitive stomach and is allergic to fish. Epigen 90 was the perfect choice. But with all complaints, I have been debating whether to have her try the new formula. She is currently on wet food only but is losing weight bc she prefers the dry. I would appreciate any advice you can provide. Thank you!
Dogs should be powered by fat and protein - not carbs. Inspired by years of research on optimal canine nutrition by the non-profit group, KetoPet, we created a very low carb, ketogenic dog food so that all dogs can enjoy the benefits of optimal nutrition.
We are proud to support KetoPet through food donations and a portion of every sale. We hope that our success can help dogs everywhere live happier lives. Click below to learn more about KetoPet and how we support their important mission.
Feline obesity is a major reason why cat parents consider switching food. The natural feline diet should offer over 50% proteins, about 20% fats, and no more than 3% carbohydrates. Cat food with fewer proteins and more fats and carbs will create a calorie surplus, making cats fat. Overweight kitties should be on a calorie deficit diet to get lean, which means switching to low-fat and low-carb food.
The single biggest mistake I see people make time and again is to say that their cat \"won't touch\" the new food and then panic and fill up the bowl with dry food. In many cases, it is simply not that easy to get cats off of dry food.
Cats do not need food available at all times. It really is okay for them to experience a hunger paint! That said, it was very hard for me to listen to my cats begging for food even though I was strong in my conviction that I was heading them in the best direction for optimal health. It truly was a stressful time for me and then - actually, I think it was harder on me! This is where many people fail and just give in and fill up the dry food bowl. There were a few times when I had to call my 'sponsor' and was instructed to \"just leave the house if you can't take looking into those eyes!\" I left the house. Those pitiful little cries of \"I have not had food for two WHOLE hours!\" were hard to take. But lo and behold, they were just fine when I returned. Not one cat had died from hunger. 59ce067264


Aussie Growers Fruit.
Aussie Growers Fruits (AGF) is a 100% family owned business, based in the heart of Victoria’s famous Yarra Valley using premium local fruit produce that is rich in flavour, colour and aroma. AGF’s plant is specifically designed and built for the processing of fruits whilst also including extensive site freezer facilities. This enables AGF to capture the farm freshness expected by AGF customers, who include some of the biggest names in food and beverage, both locally and internationally. AGF are an innovative food processing business that manufactures and markets a wide range of Marmalades, Bakers Fillings, Fruit Sauces, Fruit Spreads, Frozen Fruits, Mustards, Olive Oils, Chutneys, Fruit Pastes, Fruit Condiments and Fruit Juices.
Date: 01 October, 10.00am – 5.00pm
Venue: Devonport Recreation Centre, Forbes Street Devonport
Date: 02 October, 10.00am – 5.00pm
Venue: Peppers Silo, 89-91 Lindsay Street, Invermay
Date: 03 October, 10.00am – 5.00pm
Venue: Princess Wharf 1, Castray Esplanade, Hobart


Facebook event page
Cyrenians Good Food depot
84-86 Jane Street, EH6 5HG Edinburgh, United Kingdom
Thinking about doing Veganuary or just curious about plant-based cooking but don’t know where to start?
Join us for a cookery workshop with Norma from New Norm who will inspire you with some delicious and nutritious plant-based recipes and guide you through cooking a three course plant-based meal to give you the confidence to introduce more plant-based meals into your weekly menus at home.
Not only that but we’ll fuel you with some hints and tips on how you can make the shift to enjoying a plant-based diet even if you have a hectic schedule to contend with and don’t have time to cook every single meal from scratch.
To round off the afternoon you will get to enjoy the fruits of your own labours in a relaxed environment with some fellow foodies.
A teaser of the menu that you will cook and enjoy together:
Starter – an exploration of plant-based broths; energizing, healing & beautifying.
Main – your favourite meaty bases and creamy sauces can be just as delicious when you go plant-based, demonstrated through a Greek moussaka.
Dessert – decadent desserts certainly don’t have to be a thing of the past, demonstrated through a cacao orange torte.
For more information, contact [email protected]
or [email protected]
Please let us know if you have any dietary preferences.
This workshop is part of the Cyrenians social enterprise programme changing lives through food including a network of community cook clubs in Edinburgh and beyond and cooking classes for people at risk of homelessness.


Deer Park has just completed a refurbishment of its resturant and dining areas. The facilities are open to members, visitors and guests alike from 9am-9pm, with earlier opening times during the Spring and Summer Golf Season.
All food is prepared on site and with our intimate charm and pleasant atmosphere we provide the perfect setting for your dining experience.
We can offer private dining and functions for up to 150 people.
To book a table call the team on 01506 446699 or enquire online here


I am sure many new years’ resolution is to wish for good health, epecially during pandemic. We are are what we eat and as someone who is a snack monster (I can finish a pack of chips each day!), we have to watch what we are consuming, even for snacks. That is why eating nuts and dried fruits can be a healthier option.
Why choose healthy snacks?
Nuts help in lowering your production of unhealthy fats, keeping your arteries pink and clean.
Promotes Brain Strength
Your brain craves nutrition too! Nuts are perfect as they contain high DHA and Omega-3 fatty acid levels, healing damaged brain tissue!
Diet plays a huge role with your mood; there’s nothing like a variety of healthy snacks with different sources of good nutrients to keep you fit and healthy, both physically and mentally!
Contrary to belief, nuts actually aid in lowering LDL (aka bad cholesterol)!
Fit as You Age
There is nothing like a great source of copper and Omega-3 Fatty acids to keep your skin succulent and prolonging the growth of grey hairs.
Did you know that nuts contain high contents of fibre? This is great as it helps with your bowel movements.
About Just Nuts
They are literally Just Nuts, about health.
Holding the importance of physical well being, Just Nuts provides us with a variety of sweet and savoury low caloric treats at an affordable price.
Just Nuts are attentive to the quality of their nuts, which is why they ensure that the nuts are carefully hand picked in the farm before being sent to the factory for further quality control. The nuts we receive will go through meticulous quality control, going through moisture tests, count tests and many more because only the best can be given to us. Once delivered to us, it will be sent to their pantry to pack into our individual orders before sending it out to us! Hassle free and no more week long waiting times! Once we have ordered through the site, we will get them within 2 hours at the comfort of your home, or even our office!
2 hours with free delivery above a purchase of $60! Encountered a late delivery? A $5 voucher compensation will be given to you for your next purchase.
Type of Nuts Available
- Dried Fruits
- Mixed Fruits
- Seeds and Beans
- Season Trial Mix
- Nut Boxes
You can pay easily with Credit Card. Payment is brought to you by Liquid Gateway
Goji berries are also packed with antioxidants and nutrients that are great for our immune support system. That is why these are usually added in Chinese soups or teas. I love drinking this with Chrysanthemum tea daily. These can also be added into brownie batter to give your brownies as a pop of colour! Just Nuts sells these organic goji berries at $4.90 for 100g.
I first learnt about Chia Seeds when I saw my mother in law adding these to our daily steamed rice. Chia seeds are another superfood that is great for our body. It has fiber, omega-3 fatty acids, protein, and several essential minerals and antioxidants. Just Nuts sells these black chia seeds at $2.90 for 100g.
This is one of my favourite nuts in the world due to its savoury nutty taste. If I were to only choose one gelato flavour for life, it has to be pistachios. Pistachios are full of fiber, minerals, and unsaturated fat that can help keep our blood sugar, blood pressure, and cholesterol in check. Just Nuts sells roasted pistachios at $4.90 for 100g.
Pine Nuts are great for making pesto for spaghetti. These also provide a great crunch when roasted to be put inside sourdough bread which was what I did! It is not easy finding pine nuts in some supermarkets so I was glad when Just Nuts are selling them. Just Nuts sells pine nuts at $8.90 for 100g.
Need I say more? Almonds are super healthy and these are great toppers for yoghurts / smoothie bowls. Just Nuts sells baked almonds at $3.50 for 100g.
Best in SingaporeJust Nuts


Belfast Food Tours - Chasing a Foodie Dream
Many of us dream of trying out a new career, but few of us actually make the move. But in the case of Caroline Wilson, it was the vibrant foodie scene in Belfast that inspired her to swap the legal world for the culinary industry.
A Change of Direction
After 15 years of practicing law, Caroline made the bold decision to set up her own food and drink tour business. “Much to my mum’s surprise, I took a career break for the year of food and drink coming up,” she reveals. “I thought, ‘Now’s the time to take the leap!’ and I gave up law and went full-time with the food tour.”
A dedicated foodie, the tour was inspired by Caroline’s European travels. She explains: “It was a result of me drinking and eating my way around Europe on other food tours. I went on a tour here in Belfast and found that it was more based on theatre than it was on food. I remember we were eating Argentinian beef and I thought ‘Why aren’t we eating local food?’ We should be eating food grown here, rather than food that was flown here.”
A canny observation, Caroline’s brave move has paid off. What started as a tour with three people quickly grew through word of mouth and now every tour is fully occupied. Better yet, the tours are fully booked up until mid-July.
Northern Ireland's Year of Food and Drink
With a wealth of local producers to draw from, 2016 has been declared Northern Ireland’s Year of Food and Drink. And Caroline is excited about shining a light on her favourite city.
“Belfast is such an amazing place,” she enthuses. “We’re going through what I’m calling a revolution of food, drink and tourism in general. It’s such a brilliant place to come for a weekend. It’s perfect.”
Surprisingly for Caroline, the majority of guests on the Belfast Food Tour have been locals who want to experience new places in their home city.
She reveals: “So far, I haven’t really done any marketing outside of Northern Ireland. Word of mouth is everything. My guests have been amazing and they have told their family, friends and colleagues about the tour. That’s how it has built up. And now, thanks to sites like Trip Advisor, I have been getting more tourists from further afield and they know to book ahead.”
More recently, Caroline has been focusing on creating bespoke tours for groups that travel outside of Belfast to explore the wider attractions of Northern Ireland. She explains: “Thankfully with the year of food and drink, so many doors have opened up to distilleries and visitor attractions all revolving around food. I join up the dots when it comes to the food scene around Northern Ireland and show people what’s on their doorstep.”
Business Eye AIB (NI) Small Business Awards
After finding out about The Small Business Awards from her AIB (NI) relationship manager, Caroline decided to enter. Discussing her application, she explains: “It’s not about me, it’s about the tour itself. We’re showcasing the people, places and produce of Northern Ireland and if we could win an award like this, it would really make me feel that what we’re doing is the right thing.”
Winning a Small Business Award would be a hugely positive experience for Caroline.
“Winning this award for my team would make me a very happy person,” she admits. “Not even just for us, but for all of the producers we showcase. It’s their food and their drink that makes the tour what it is. It’s also the guests of course - they’re great craic and we like to show them a really great time.”


We eat ice cream year-round, but ice pops? Ice pops seem to be tailor-made for summer. They’re fruity, icy refreshments on a stick. Like lemonade or juice, but in solid form! With ice pop season upon us (fun fact: We’re not calling them Popsicles because that’s a brand name like Kleenex and Xerox!), we figured it’s high time to find out which brands make the best ones.
We limited our taste test strictly to fruit pops — no fro-yo or creamy treats to muddy the waters. (Those sorts of pops deserve their own list.) And we zeroed in on pops that dial up the fruit and dial back on the sugar, with no artificial flavors and colors. Those neon-bright novelties are fun and all, but we’ll leave them for the ice cream truck. When the kids and their cohorts are running in and out of the house all day, nobody wants to have to be the sugar police.
We found a bunch of ice pop brands that put fruit front and center, then we gathered a slew of kids (and adults) to taste them. There wasn’t a bad one in the bunch, but there were five that we loved the most.
These paper cones filled with soft, sherbet-like sorbet are rich, fruity, tart, and refreshing (think: Starburst, but in icy form and without the artificial stuff). Everybody loved these, although they deviate a bit from the on-a-stick format, and do have stabilizers like guar gum and xanthan gum to ensure a smooth texture (actually most of the ice pops had these stabilizers — sorbet or not). Sugar-wise they’re on par with all the other pops, although they’re a smidge smaller.
1 pop (68 grams), 70 calories, 14 to 15 grams sugar
Mango Puree, Distilled Water, Cane Sugar, Brown Rice Syrup, Natural Flavor, Citric Acid, Stabilizer (Guar Gum, Xanthan Gum), Vitamin C (Ascorbic Acid), Vitamin A (Palmitate)
This Austin-based brand uses local ingredients, cane sugar, and whole fruit instead of fruit juice concentrate or flavors, which makes them taste almost decadent. It’s like eating frozen fruit purée. The strawberry pop even offers discernible bits of berry. These pops were also the biggest of the bunch (83 grams) but happily the amount of sugar didn’t rise in relation to their size. There are 12 flavors in the lineup, but most venture away from pure fruit into novelty territory like Creamsicle and Fudgsicle lookalikes — stick with the strawberry.
1 bar (83 grams), 60 calories, 14 grams sugar
Strawberries, Filtered Water, Fair Trade Organic Cane Sugar, Organic Guar Gum
What started as a New York City fruit-based soft-serve stand has branched into an assortment of fruit-forward ice pops available at grocery stores like Whole Foods. Not only are these pops super low in sugar, but they also don’t have any additives whatsoever so the pure fruit flavor really comes through. If you want your ice pops to taste like you’re eating a bowl of frozen fruit, this is the brand for you.
1 bar (76 grams), 60 calories, 14 to 15 grams sugar
Strawberry Purée (Strawberries, Lemon Juice), Water, Organic Cane Sugar
This seemed like the most grown-up of all the options, although that’s not to say the kids didn’t love it. Its decadent, frozen-mousse-like texture gave it the status of a legit dessert, not just a refreshing treat. We liked the blackberry sorbet bar the best.
1 bar (55 grams), 60 calories, 12 grams sugar
Water, Blackberries, Cane Sugar, Tapioca Syrup, Beet Juice Concentrate (Color), Natural Blackberry Flavor, Lemon Juice Concentrate, Guar Gum, Locust Bean Gum, Citric Acid, Pectin.
This ubiquitous brand is a great choice for bargain hunters because it’s often on sale no matter where you shop. All the flavors we tried (strawberry, raspberry, and lime) offered a heavy hit of tartness, which everyone loved — especially the lime. Compared to the other pops, these were some of the iciest, or most watered-down-tasting in the bunch, but that’s actually welcome when it’s hot it. Think of it like the difference between an agua fresca and a glass of juice. What surprised us, though, was the long list of ingredients.
1 bar (72 grams) 60 calories, 14 grams sugar
Strawberries, Water, Cane Sugar, Citric Acid, Guar Gum, Carob Bean Gum, Ascorbic Acid (Vitamin C), Strawberry Juice from Concentrate (Water, Strawberry Juice Concentrate), Natural Flavor, Beet Juice Color, Turmeric Oleoresin Color
Do you have a favorite ice pop? Is it on this list or do you have something else to add?