Do you ever feel like making a professional-style meal at home? Or do you want to own a stylish grill with generous options and the best price? Best Budget propane grills are an excellent option for all your grilling demands. Grilling has been adopted as a hobby. People appreciate a well-done steak, a roast, or a sear.
Gas Grills are convenient and affordable. Budget is an issue for alot of people, and cheap gas grills are the most viable grillers. These grills offer a series of dry heat temperatures and innovative grilling technologies. They come in various sizes and shapes to fit your needs.
With a saturation of gas grill options in the market, It may be a difficult task for you to find the Best Budget Propane Gas grills for you. To ease your struggle, we’ve prepared a Best Budge Propane Grill list for you. This list follows a buying guide to help you with your purchase decision.
|Weber Spirit II E 310
|Weber Q 2200
|Char-Broil Classic 360
|Char-Broil Performance Series
|Char-Broil Classic 280
|Royal Gourmet GB 8000
1. Char-Griller E3001 – Best Solid and Durable Construction Propane Grill in The Budget
If you are looking for premium quality, affordable gas grill, look no further. The char-Grillerr E3001 Pro Gas grill offers sturdy construction and excellent functionality.
This grill is equipped with a top-notch burner system. This grill has 3 high-performing burners, delivering a total output of 40,800 BTUs. The grill also has a side burner with an output of 12,000 BTUs.
All these burners are independently controlled by adjustable knobs mounted at the front of the grill. Thick cooking grated with heat-resistant porcelain enamel make cooking exceptional with the Char-Griller E3001 Pro Gas Grill.
This grill is made of high-granular alloy steel, finished with a powder coating. This steel offers rust-resistant properties to the grill, and the powder coating offers that extra layer of protection against weather and chemicals. The grill has 630 square inches of great cooking space for a large-scale barbecue.
Grease Management system
The Char-Griller E3001 Pro Gas Grill has a grease cup that collects all the extra drippings and grease, doing cleaning easier later on. Electronic ignition and wheels for portability are also critical features of this grill. This grill comes with an excellent 5-year warranty.
2. Weber Spirit II E 310 – Best Top Rated Propane Grill In The Budget
If you are searching for a solid-built, high-efficiency grill, then the Weber Spirit II E 310 3-Burner Liquid Propane Gas Grill is a great option. This grill comes with an Intelligent Grilling system and an expansive grilling space.
GS4 Grilling System
This grill has an intelligent GS4 grilling system which includes high-efficiency burners, Flavorizer Bars, infinity ignition, and a grease control system. The grill contains 3 main burners with a collective output of 30,000 BTUs. These burners come with a fuel gauge for fuel monitoring.
The Weber Spirit II E310 Gas Grill has 529 square inches of cooking surface supported by porcelain enameled cooking grates. The cooking grates are built to retain high heat pressure.
The grill has a high-quality framework of cast iron with a painted finish. This framework ensures longevity and stability. The painted finish provides more security and offers moisture resistance. The grill has a steel lid with a built-in thermometer to gauge the temperature inside the grill. A stand with 2 static legs for stability and 2 legs with wheels for portability is another feature of this grill.
The Weber Spirit II E 310 Gas Grill is backed with an outstanding 10-year warranty.
3. Weber Q 2200 – Best BBQ Propane Grill
If you have a lightweight, high-functioning, and budget-friendly grill, then the Weber Q 2200 Liquid Propane Gas Grill is right up your alley. This grill provides easy grilling options and convenience to take with you on your trips.
The Weber Q 2200 Liquid Propane Grill is made of high-quality cast iron and an Aluminium frame which is rust-resistant and does not crack easily. This Framework is finished with a stainless steel finish which offers corrosion-resistant properties.
The cooking grates are porcelain enameled cast iron which is non-stick and retain heat. The lid of this grill is also made of Aluminium with cool-to-touch porcelain enamel.
This grill offers a versatile burner with a heat adjusting knob at the front. The burner is stainless steel which provides a total output of 12,000 BTUs. This grill requires a Liquid Propane tank for fuel. The burner of the grill garners enough heat to maintain a small-scale barbeque. The grill also contains a grease tray to avoid flare-ups and easy cleaning.
This grill has 280 square inches of total cooking area and a lid thermometer to gauge the inside temperature of the grill. The ergonomic side handles provide an easy grip for the grill. The grill is lightweight, which makes it portable. A brilliant feature of this grill is that it has foldable side tables, which can help for extra working space on the sides of the grill.
The Weber Q 2200 Liquid Propane gas grill comes with a 5- year no-rust warranty.
4. Char-Broil Classic 360 – Best Budget Porcelain-Coated Steel Propane Grill
The word used for this grill is quality. If you have a professional quality, aesthetically pleasing grill on your mind, then The Char-Broil Classic 360 is an option for your requirement. This grill has a high-performing system and is optimized and built for the outdoors.
This grill is built with heavy-duty 304 casts stainless steel, known for its corrosion-resistant qualities. This Stainless Steel frame has a rust-resistant finish. The grill lid is steel with a porcelain coating.
3-Burner Grilling System
The Char-Broil Classic 360 has 3 great stainless steel burners. These burners provide an output of 30,000 BTUs, which is massive heat to power a large-scale barbecue. In addition, the grill also has a side burner with an output of 8,000 BTUs for side sauces, etc. The cooking grates of this grill are heat-resistant cast iron and porcelain enameled.
Large cooking area
The grill comes with a primary cooking space of 360 square inches. A 170 square inches swing away rack is also built into the grill, which can be used as a secondary cooking space. The grill also has metal side stands for extra working space and 2 large wheels under the stand for easy movability. The grill uses Piezo Ignition to fire up the grill.
The Char-Broil Classic 360 Liquid Propane Gas Grill comes with a 5-year warranty.
5. Char-Broil Performance Series – Best Lid-Mounted Temperature Gauge Propane Grill In the Budget
If you are searching for an affordable, high-performing grill, look no further. The Char-Broil Performance Series 2-Burner Cabinet Gas grill is a class apart with Its durable build and functionality.
Stainless Steel Construction
The grill has a high durability stainless steel frame and finish. This steel frame ensures corrosion and resistance. The steel prolongs wear and tear as well as ensures low maintenance.
The Char-Broil Performance series Gas grill has two easy-to-function stainless steel burners. These burners offer a total output of 24,000 BTUs, enough to heat 300 square inches of cooking rack. The burners are mounted on the top and have individual control knobs.
The primary cooking area enhances with a 100 square inches swing-away rack for secondary grilling. The cooking grates are cast iron porcelain enameled for heat resistance and easy clean-up.
In-build lid thermometer
The grill is modified to adjust the temperature by containing a stainless steel lid and UFC with an In-built thermometer to adjust and monitor the temperature inside the grill for optimum grilling. This grill is not very costly and convenient. A storage cabinet, electronic ignition, and foldable side metal shelves are also notable features of this grill.
The Char-Broil Performace Series 2-Burner Cabinet Liquid Propane Gas Grill has an excellent 5-year warranty.
6. Char-Broil Classic 280 – Best Propane Grill With Cheap Budget
The Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill is an excellent option if you are looking for a pocket-friendly, high-efficiency gas grill. This grill delivers an excellent grilling experience by providing a generous grill space and fuel-efficient burners.
The grill consists of a high-quality stainless steel frame with a rust-resistant coating. The stainless steel prolongs the luster of the grill over a long period and protects against strong chemicals. The cool-to-touch lid and handles are also stainless steel and offer easy handling. This frame makes the grill lightweight, carries it to installation, and moves around.
This grill has 2 potent stainless steel tube burners, providing 20,000 BTUs of heat. This heat is a perfect quantity to heat 280 square inches of the cooking surface to prepare a nice meal for a moderate-sized gathering. The cooking grates are cast iron, porcelain enameled, and easy to clean.
The Char-Broil Classic 280 2-burner gas grill consumes less fuel and is cheap. This grill makes use of the Piezo Ignition system. This system is reliable for push-button fire start-ups. In addition, the grill consists of side metal shelves to carry grilling equipment and prepping materials. The grill is mounted on a stand consisting of 2 fixed and 2 legs with wheels for easy movement.
This grill is backed up with a 5-year warranty.
7. Nexgrill – Best Budget Propane Grill For Parties
If you have a budget but want a professional-style gas grill, then look no more. The Nexgrill 4-Burner Propane gas grill has high functionality and style, and with this less of a price, this is a steal.
With the top-of-the-class stainless steel burners installed in this grill, it offers full throttle roasting heat. The four main burners provide a high total heat output of 60,000 BTUs, which is terrific. In addition, the side burner also provides 12,000 BTUs for sauces and salads. The main grill also contains stainless steel cooking grids and cross bars.
Extra Large Cooking surface
The Nexgrill 4-burner Propane gas grill has 644 square inches of massive cooking space for a big-scale barbecue dinner and can be used at events. An Even-heat Cooking system monitors this cooking space under the grid, which makes heat distribution even and equal.
The grill is equipped with flame tamers. They work by deflecting heat to the areas where it is required and avoiding any fire incidents. The stainless steel body of the grill exudes class. Electric ignition and casters are also mentionable selling features of this grill. This grill is backed with a 1-year warranty.
8. Royal Gourmet GB 8000 – Best Easy To Assemble Propane Grill In The Budget
If you are searching for a budget-friendly, big gathering accommodating grill to host your events, look no further. The Royal Gourmet GB 8000 8-burner Gas Grill provides an expansive cooking space and high-efficiency burners to prepare meals in no time.
This grill is composed of enormous duty stainless steel, which offers corrosion resistance. The grill consists of 8 in-line stainless steel tube burners with a heat output of 104,000 BTUs, ideal for event and commercial scale barbecues. The gas system in this grill is equipped with 2 regulators to adjust the flame.
Huge Grilling space
With 950 square inches of grilling space with porcelain enameled cooking grates, there should be no issue preparing food for many people at once. The grill space also contains a foldable windscreen to avoid spills and drips.
For convenience, the Royal Gourmet GB 8000 Gas grill also has electric ignition and foldable side tables. This grill comes with a 1-year warranty.
What makes the Best Budget Propane Grill? Buying Guide 2023
We’ve formed a complete buying guide for you where you will find all the information needed to buy the best budget Propane Gas Grill. Some of the key features which may help in your buying decision are as follows
Quality of the grill
The Best Budget Propane Gas grill should have high quality. Materials such as Stainless Steel, Chromium, and Alloy Steel provide various corrosion, chemical, and rust-resistant properties. A high-grade material framework and body ensure the long-lasting functioning of the grill. If the grill is of a low-quality metal frame, it will break easily and cost you more repair money.
A great budget propane grill should be fuel efficient. The manufacturers should make the burners and the pipelines to ensure minor fuel consumption. The grill should also provide ample heat to maintain grilling heat.
The best Budget propane grill should have a continuous assembly during manufacturing. Continuous assembly ensures not leaving spaces and cracks for fuel to leak. This fuel leakage causes more fuel consumption with excess cost.
A great propane grill has high-efficiency burners. These burners should be built to consume less fuel and provide uniform high heat to the grilling surface. If the burners are underpowered, the grill is not worth the purchase.
A best Budget propane grill should have safety precautions in the grill. A grease control system controls flare-ups. A proper air ventilation system monitors smoke. Flame Tamers deflect heat and avoid fire incidents. These features make a grill equal to the value of your money.
Grilling has slowly become the chosen way of cooking over the weekends by many people. Gas Grills have made life easy and convenient for the masses. Grilling is a therapeutic way of cooking and provides earning facilities to various people. Gas Grills come in different sizes and variations depending on their functionality. These propane grills are available in the market with ease.
The Best Budge Propane Gas Grills mentioned above are optimized to suit your budget and offer high-quality performance. Some grills have a GS4 system, while others have substantial cooking surfaces. We hope this review helps you pick the best budget propane gas grill for you. Make sure to check out all the information before making your buying decision.


The Hunger Outreach initiative is the Junior League of Sarasota’s signature focus. Through our Hunger Outreach committee, we host slow cooker classes, as we have done since the 2015-2016 league year. We continue to do so through our partnership with All Faiths Food Bank and their “Cooking Matters” program. We host many classes in partnership with other non-profits such as Girls Inc., The Boys and Girls Club, The Lighthouse of Manasota, and The Orchard Place. During these classes, we teach participants how to economically shop for and make easy meals to feed their families. At the end of the class, each person gets to take home a slow cooker, a meal they make during class, a slow cooker recipe book, and a bag full of kitchen essentials such as can openers and measuring cups. In addition, our Kids in the Kitchen committee teaches classes to youth in our community, teaching them about healthy food choices. League members volunteer at All Faiths Food Bank and the Mayor’s Feed the Hungry event each year.


nearly ripe olives
an easy to grow, yummy
Spanish Black Olive
The Arbequina Olive is a small, dark brown, almost black olive that originates from Catalonia, Spain. It is cultivated widely in Argentina, Chile, Australia and more recently, California.
It loves long, hot, dry summers and thrives best in alkaline soils, though it is highly adaptable to many soil conditions. For best results, don't plant under an oak or pine tree -- that would be too acidic.
The Arbequina olive tree is somewhat self-fertile and begins fruiting at an early age. Use the Arbosano for a pollinator to get a more prolific harvest.
They resist frost well, being hardy to at least 22°, and adapt easily to climate changes. They are the most cold tolerant of all the olive varieties. Although they can be grown in zones 7-10 (with some protection in zone 7), it is safer to say zones 8-9 are more ideal.
Plant closer together to protect from heavy freezes, or simply cover a young tree with a blanket. This cultivar should reach about 12' to 15' at maturity here in Florida, and has a weeping form to its branches. Evergreen.
Arbequina is good both as a table olive and for its oil. At 20-22%, it has one of the highest concentrations of olive oil. It is a very flavorful olive. Fragrant spring blossoms are followed by masses of green fruit in the heat of summer. Olives are picked in the winter, as they ripen, from November to March.
Get your olive tree here:
Most growers will tell you the Arbequina olive is self fertile -- and it is.
But it is also true that you get an increase in fruit set when you pair the Arbequina with either an Arbesano or a Koronieki.
Arbequina is the hardiest of the 3 varieties, and the most cold tolerant.
Spanish Black Olives:
Olea europaea "Arbequina"
3'-4' hgt $39.00
want a taller tree?
7 gal: 5.5′- 6′ hgt $85.00
5.5'- 6' hgt $85.00
A Bit of Trivia:
Nothing says “Mediterranean” faster than the ancient olive tree. The olive tree has long been the symbol of wisdom, abundance and peace.
The olive tree and its olive oil have become one of the basic necessities of life in Greece. It was so precious to the ancients, the Greek poet, Homer, even described Greece’s olive oil as “liquid gold”. Present day Greece is said to have something like 143 million olive trees.
It takes about 6 kilos of olives to yield 1 kilo of olive oil.
The Spanish explorers were the first to bring the olive to the New World in the 1500’s. It thrived in what is now Peru and Chile. By the 1700’s it reached California. The Arbequina Olive is the Spanish variety and is the primary olive oil tree grown in both California and Florida today.


With his jet-setting background and numerous international postings, there’s arguably no better fit than an international airport for Karan Suri.
Prior to recently touching down at YVR as the new executive chef at The Fairmont Vancouver Airport, Suri’s culinary tour included Singapore, Dubai, Nairobi and New Delhi, after all.
As part of a recent tasting event to showcase Suri’s global culinary talent, we had the opportunity to try a sampling of dishes from the Globe@YVR menu, each a perfect fit with his food philosophy of “locally sourced, globally inspired."
First on the menu were a variety of “tasters” – from a divine lamb burger to delicious Sumac-braised lamb croquette. A favourite was the seared scallop and orange-glazed duck confit, topped with rhubarb.
“Rhubarb is something I feel should be used more for every course,” Suri tells us, “rather than just pie or crumble.”
Next came some starters, including sockeye salmon topped with leek ash, and an almost-too-colourful-too-eat beet salad. The main course and perennial customer favourite is definitely Suri’s sablefish, however, served with bacon-roasted fingerling potatoes. (It’s hard to top bacon-roasted anything, no?).
Suri continued to wow his guests with comfort desserts, including tiramisu and warm apple pie served with homemade ice cream. The best part? The honey used to sweeten the ice cream comes from the Fairmont’s very-own honey bees located right here on Sea Island’s McDonald Beach Park.


TO GO RAW OR NOT
According to what my team here at Island Pet Sitters tells me, pet food is big business and represents a whopping $24 billion of the pet industry’s total annual take of $62 billion! That’s a lot of food for our owners to sort through! When they take me with them to shop for my food, I watch the agony on their faces. Just stroll into any franchise-chain pet store and you’ll be overwhelmed by isles and towering shelves of dry and canned pet foods. I know I am! So how are all of you loving pet owners out there supposed to decide which food is best for me and yours? Should you, the aforesaid loving pet owner, believe the hype and claims emblazoned on pet food bags and cans (I’ll be the first to admit that they sure look yummy!) or do you just flip a coin or throw a dart blindfolded?
I know that all of these choices can puzzle even the savviest of pet owners: grain free, gluten free, limited ingredient, organic-only, healthy coat, metabolic diets, calming formulas, all natural, senior diet, weight management, dental health, reduced shedding, puppy and kitten, hairball prevention, urinary tract health, sensitive stomach, raw food, freeze-dried food and so on down the dog and cat food isles.
My team tells me that the most controversial of these among pet care professionals is the raw food diet, a trend which accounts for seven-percent ($168 million) of the total pet food industry. Supporters of feeding a raw food diet tout benefits like shinier coats, healthier skin, cleaner teeth, higher energy levels, and smaller stools. The FDA and mainstream veterinarians disagree, however, citing risks like bacteria in raw meat (E. coli bacteria was found in 59.6% of raw meat diets), choking hazards from bones, broken teeth, and internal punctures not to mention the risk of me or yours suffering from malnutrition due to eating an unbalanced diet. It is my opinion that many of the benefits people attribute to raw food diets can be achieved with supplements and a standard, off-the-shelf (haha, aren’t I funny!) commercial dog food.
Raw food diets are to cats and dogs what the paleo diet is to people; a going back to basics of eating with an emphasis on lean protein similar to what our ancient ancestors might have eaten. According to the pet industry magazine “Pet Age,” a spokesman for Merrick pet foods argues: “Dogs are meat eaters by nature, and a canine ancestral diet provides similar nutrition as they’d eat in the wild: a diet high in protein and healthy fats with no grains.” Part of the attraction to raw food among dog owners is that wolves don’t get as much cancer as do dogs. But the higher incidence of cancer among dogs and cats is more due to the fact that there are more advanced diagnostic tools at the disposal of veterinarians these days.
I recently learned that racing greyhounds and sled dogs have long eaten raw food diets. Extending those feeding practices to the family pets was first proposed in 1993 by Australian veterinarian Ian Billinghurst. He called his feeding suggestions the BARF diet (doesn’t sound at all appetizing does it?), an acronym that stands for Bones and Raw Food, or Biologically Appropriate Raw Food. Billlinghurst even wrote a book advancing his ideas, “Give Your Dog a Bone.”
A raw pet food diet typically consists of:
-Muscle meat, often still on the bone
-Bones, either whole or ground
-Organ meats such as livers and kidneys
-Vegetables like broccoli, spinach, and celery
-Apples and other fruit
-Some dairy, such as yogurt
“Choosing food for your pet is an emotional decision,” Connie Jedrick, lead internal medicine nurse at the Animal Specialty Hospital in Naples (ASH) recently told me. ASH is the largest specialty and emergency veterinary hospital in Southwest Florida (www.ashfl.com). “Owners want to give their pets the best.” As most medical professionals do, Jedrick cautions pet owners about relying on the internet exclusively for pet nutrition information. “Not all that’s on the web is good information.”
A lesser version of raw food diets is the home-cooked food many pet owners add to their pet’s kibble. A happy medium seems to be the freeze-dried foods to which one simply adds water. Of course it’s always a good idea to run these diets by your vet to make sure me and yours are eating a balanced diet.
It’s important to understand that a bag or can of pet food represents not much more than a marketing tool, a virtual billboard. Even the nutrition labels - termed “Guaranteed Analysis” - fall victim to this creative license to confound the well-meaning pet owner. It is only when these specialty foods make us sick because of contaminated ingredients or inappropriate use that owners sit up and take notice.
When a sick dog pads into ASH and is found to have elevated liver enzymes, Jedrick and her colleagues usually know the answer before even asking the question, “What do you feed your dog?” Raw food diets are heavy in protein which taxes the liver. This diet also has a high fat content which often leads to pancreatitis, a very painful condition for pets and humans alike.
“Owners are always surprised that the food is the cause of liver and pancreas problems because they think they are contributing health benefits through the pet’s diet,” says Jedrick who adds that the raw diet movement is not as prevalent in the world of felines.
Pet owners often challenge their vets when a prescription diet the vet sells is recommended, explains Jedrick. “A lot of pet owners think vets get kick backs from food companies.” In reality, pet food manufacturers and sellers are offering under-the-table financial incentives to push their foods with no regard given to the nutritional benefit or harm that feeding these foods may contribute to.
A case in point was recently brought to my attention by a client who has a family member working in a large chain pet store. It seems that employees are periodically given incentives to push a certain manufacturer’s food during a given week, the prize being a free bag of pet food or similar rewards. We ourselves have been shopping for dog food only to run into a manufacturer’s representative in the isle telling owners about a new food and offering generous coupons.
The wisest among you should really consult a veterinary nutritionist, or book extra time with our veterinarians to focus exclusively on nutrition. Vets, like doctors for people, are limited as to how much time they can spend with each patient (unless they’re as cute as me and the vet can’t get enough of us). That small window of time (usually 15 minutes) is not nearly long enough to get into a focused discussion about what to feed me and yours. But you can certainly call your vets and schedule an extra long appointment so you can get into the nitty gritty of what to feed based on your doggy’s particular medical history. There will be cases where going raw or grain free is acceptable and not harmful. Just make sure you’re making informed decisions that won’t threaten our health. Of course a dog cookie every now and then can’t hurt while you’re researching our diet options!


Join us for Street Eats Fest on Wednesday, November 18, 2020
The goal of Street Eats is to raise $250,000 so that thousands of people experiencing poverty and homelessness in Toronto have access to healthy food. Please click the button below to make a donation now!
Help support programs which increase critical food security and food access in our city. Your donation will support Fred Victor’s food programs, including: daily meal programs, cooking skills programs, nutritional education, culinary employment training, and urban edible gardening.
Invite your friends and we’ll send you everything you need to create a special evening, and support Fred Victor’s food programs.
You’ll receive recipes and food demos from four of Toronto’s top chefs along with all the ingredients you need.
Then simply sit down and enjoy your meal while viewing our short livestream which will highlight the programs you are supporting!
Chef, Author, and Activist
Chef, Food Advocate, and Teacher at George Brown College
Chefs and co-owners of Richmond Station
40 Oak St. Chef
Served 50,000+healthy, delicious and dignified meals to low income people living in Regent Park and the downtown east
Facilitated 150 Garden to Table Food Skills Sessions, including Cook Ahead Community Kitchen, Kids Cook and Grow, and Harm Reduction Kitchen
Provided 243 edible allotment gardens planted, harvested and enjoyed by local families
People experiencing homelessness and poverty are among the most at-risk to the spread of COVID-19 and recovering from this, or any illness, is painfully difficult without a home.
We have remained open in Regent Park and Moss Park providing daily take-out meals. Since the pandemic hit, the number of meals we’ve served to the community has doubled, and will continue to grow as programs close and people lose their jobs.
We have delivered healthy food crates to 300 seniors and families so they can keep food on the table and grocery gift cards to anyone who can get out but who can’t make ends meet.
Individual Ticket (no food included, recipe and ingredients list will be shared along with access to the live stream event!
*A portion of the ticket price will be tax receiptable
Fred Victor is a social service charitable organization that fosters long-lasting and positive change in the lives of homeless and low- income people living across Toronto.
Charitable Registration Number 118931377RR0001


Touch of Class Caribbean Fusion Cuisine is a fine dining fusion restaurant based in Peekskill, New York. We are dedicated to serving high-end but affordable dishes that blend American, Italian, and Caribbean flavors perfectly. Customer satisfaction is our top priority. As such, you can expect to be treated like a VIP every time you visit our establishment.
We offer a variety of 60 different loose teas, steeped table side in our beautiful teapots. Our seasonal menu includes delicious homemade dishes straight out of our from scratch kitchen including soups, sandwiches, salads, and of course our Afternoon Tea, which features the best scones this side of the pond.


Food Hygiene Courses
Good food hygiene is essential for you to make or sell food that is safe to eat. It is very important for you and your staff to understand what good food hygiene is. It will help you to obey the law, reduce the risk of food poisoning and protect your business’s reputation
Food hygiene is all about controlling harmful bacteria, which can cause serious illness. The four main things to remember for good hygiene are Cross-contamination, Cleaning, Chilling and Cooking. These are known as the 4 C’s and they will help you prevent the most common food safety problems.
Training 365 offer a range of food hygiene courses to help make sure your business is legally compliant and your members of staff have the correct knowledge and skills to carry out their day to day duties. Whether you manufacture or prepare food, Training 365 can advise you of the correct level of food hygiene that you or your employees require.
Know what you’re looking for?
Our Food Hygiene courses include:
- Highfield Level 2 Food Hygiene
- Highfield Level 3 Supervising Food Safety
- Highfield Level 4 Managing Food Safety
- Highfield Level 2 HACCP
- Highfield Level 3 HACCP
- Allergy Awareness
- Internal Auditing
All food hygiene and hospitality training can be delivered on your premises or at our dedicated training centre. To book a course, simply complete our online contact form or call us today on 01282 875 365.


A deliciously simple pasta sauce of onions, guanciale, chili flakes and black pepper simmered in San Marzano tomatoes. This is the perfect mid week meal for the family and can easily be made using bacon instead of guanciale.
1/2 piece Guanciale (see notes) or 5 slices of bacon, chopped
1/2 Onion finely diced
1 Pinch chili flakes
1 Pinch salt
1 Pinch black pepper
1/2 Large tin crushed San Marzano Tomatoes
1 Pack of Bucatini
Chop the guancaile and the onion.
Fry the guanciale in a little bit of oil in a pan on a gentle heat for about 5 minutes until the fat renders out.
Add the onions and fry for a further 5 minutes until translucent.
Season with salt, black pepper and dried chili flakes. Black pepper and Chili flakes are critical to the all'amantricana flavor, so be generous with both of them. Cook them for a minute or so the oil and fat can be flavored by them.
Add the bucatini to a large saucepan of boiling water and cook as per instructions on pack.
Add 1/2 tin of crushed San Marzano tomatoes, bring to the boil, reduce the heat and cook on a gentle simmer until the pasta is cooked.
Add the pasta to the sauce.
Toss well, so all the pasta is coated.
Add a ladle of cooking water if necessary to loosen the sauce.
Great over some parmesan and serve.
When I eat this dish, I often want a glass of red wine, which is problematic as this dish is nice and spicy with acidic tomatoes. We recommend and acidic red wine to go with it such as barbera or a Sangiovese to make eating this dish even more enjoyable.
Guancaile is a cured pigs cheek or pigs jowl. It is dry cured with salt and black pepper and has a high fat content. Guancaile is easy to find in a good italian deli or good butcher. I would highly recomend trying to find it to make this dish and of course and authentic carbonara.


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Are you making this dieting mistake?
Don’t make this mistake! This is a big mistake I always see. You have to understand how your body works before you start on any fitness program. The biggest mistake people make is to…”Starve them”.
Everyone knows that you need to lessen the calories you eat to get fit, but not completely.Your body is like a car and food is the gas.When your car runs out of gas what happens? It stops! The same goes for your body.Food provides essential nutrients your body requires to function and without these nutrients your body is not running efficiently.
Yes, you heard right. To get fit you have to eat smaller meals with foods that burn fat more frequently.
Digestion requires energy. Eating smaller meals allows for proper digestion and accelerates your metabolism. Going more than three hours without any fuel (food) causes the body to begin to shut down and slow the process of burning calories because it doesn’t know when the next meal is coming. Eating every 3 hours ensures caloric needs, elevated metabolism and increased energy levels.
Have you ever noticed how your slim friends are always eating and don’t get fat?
That’s because they are constantly eating thru out the day which makes the body’s metabolism speed up. The faster your metabolism the quicker your body burns that fat. Now the important part is just like a blender, if you put it at the lowest speed with allot of food for only a few minutes it’s going to have a hard time chopping up that food.
But imagine this…
If you put a small portion of water based foods like a watermelon, and put the blender at full speed it’s going to turn that watermelon into water within a few seconds. That’s how you want your body’s metabolism, at full speed and only feeding it small portions of healthy easy to burn foods thru out the day that your body will turn into energy.
Follow this very simple and actually fun to do tip (eating 5 fat burning and delicious meals a day) and you will be fitting into those clothes you’ve always wanted to wear before you know it!
Stay tuned for tomorrow’s tip!


Despite its Spanish-sounding name, Leche Flan is a Filipino egg custard dessert. Think of it as an upside-down crème brûlée. Though I fear my ancestors will roll in their graves if this abominable description of a traditional dessert reaches them in the afterlife.
This sweet dessert has a bitter history dating back to the 333 years of Spanish colonization. Which explains the name.
I can’t recall an instance where I had crème brûlée in my entire human existence. Perhaps during my infant years I had, though it’s least likely. Perhaps in the previous life? And why is it so difficult to spell?
The following photos could probably lead us to our answers.
Here’s a photo of leche flan I took six years ago. Never mind the atrocity, it taste and looks better than the photo.
Crème brûlée is made by molding the custard and finished off by torching sugar on top. Leche flan involves torching the sugar on the mold before pouring the custard batter in.
Ingredients-wise, leche flan requires sugar, egg yolks, and condensed and evaporated milk. Crème brûlée uses creme in place of the dairies.
Leche Flan Recipe
- Yolk from 8 large eggs
- 1 large can evaporated milk (370ml)
- 1 large can condensed milk (300ml)
- zest from 1 large lemon (optional)
That’s all the perishables you’ll need for this dessert. If you’re one of the wrong grammar-wielding smart alecks who makes obnoxious Facebook trick questions, you’ll also need gas for the burner and water for creating steam.
Also you’ll need a leche flan mold, we call it “llanera” in the Philippines, but you may also use a tempered glass baking dish or anything that can withstand extreme heat.
Plus a little bit of common sense.
Separate the yolk from the eggs and place in a mixing bowl. There’s a YouTube video for that, including an irritating lifehack. Depending on where you are, the abominable Gordon Ramsay may pop-up as Skip Ad, consider yourself warned.
Mash the yolks lightly. DO NOT WISK. Bubbles formed in the mixture will created a less desirable texture in your dessert. This is not a recipe for scrambled egg.
Pour the condensed and evaporated milk into the bowl.
As I child, I have always wondered what made condensed milk sweet. The answer is sugar. It’s sweetened condensed milk, in case you haven’t figured it out. Which is why you could not resist licking the sharp lid and running your fingers inside the can.
I used zest from two small limes instead of one lemon, they serve the same purpose — to balance the sweetness of this dessert because life can’t be overly sweet. Add it and continue mixing gently.
At this point, formation of bubbles will be inevitable but you will sift that with a sieve so do not worry. And if you’ still contest about whisking the eggs, again, this is not scrambled egg.
Set aside the mixture for an hour or overnight to allow flavors to blend and further reduce the bubbles. That’s the last time we’re talking about bubbles and the eggs.
Once you’re ready to steam the custard. You’ll sugar glaze the molds or whatever you’re using.
This is not the time for doing the math and I am too lazy to measure my tin pans. Leche flan molds come in standard sizes in the Philippines. So what’s this all about? We’re talking about the amount of sugar glaze.
For this batch, I used four leche flan molds. And in each mold, I used two heaping teaspoons of sugar. More than enough to glaze the bottom of the molds. More than enough, because you’ll want the golden sugar syrup when you flip the dessert for serving.
Melt the sugar in the pan on top of the burner. If you’re using a glass baking dish or anything else, this process is not possible.
Instead, melt one-fourth cup of sugar and and the same amount of water in a separate pan. When the sugar water boiled and turn golden, pour and spread at the bottom of your preferred container.
Depending on the size of your mold, the amount of sugar specified may not be enough. It’s okay, next time you’ll know better. Also don’t worry if you used too much sugar, it won’t mix with the egg custard.
You’re aiming for something similar to the one at the bottom of the left photo. But if you happen to have burned the sugar like that in the upper right, it’s okay too. The bitterness of burnt sugar makes for an amazing contrast in this sweet dessert. Just like revenge — bittersweet and best served cold.
Wait for the sugar and molds to cool down. While doing so, prepare your steamer.
Put enough water in the steamer that would last boiling continuously for 30 minutes without drying off. Need I explain this? Also, place a kitchen towel on top of the strainer. I’ve seen this done numerous times so I won’t contest its purpose. But supposedly, the cloth will catch the water in the steam so it won’t condense on the molds.
When the sugar and molds had cooled, place a sieve on top and scoop the egg and milk mixture into the molds. Seal the molds with aluminum foil and steam for 30 minutes.
“Should I put the molds before or after the water on the steamer starts boiling?”
It doesn’t matter. I’ve done it both ways and had the same result. The only different is that the hot steam may scorch your hand while placing the molds over the boiling water. So put the molds before firing off the gas.
Turn off the gas and leave it uncovered, allowing it to cool. You may place the leche flan in the refrigerator or serve it immediately if you want.
To serve, run a kitchen knife between the leche flan and the mold. Flip the mold into a plate and lift. Or you can eat it directly on the mold, it’s your call.
We devoured the leche flan faster than I can take photos. So here’s another photo from 2013 but less atrocious than the previous one.
As I review this article prior to publishing, I sensed the presence of unexplained anger and angst. This is a sweet dessert!
The Pandemic Journal has evolved into a Pandemic Food Series as it now covers mostly the food we consumed during the lockdown. And since I made a batch of leche flan, I might as well post the recipe.
Also, the sole recipe on my archive is picking up in the search engines (probably because of this pandemic) so it’s about time to give it an archive companion. The one with Baba ghanoush is not a proper recipe post, and hey, you may want to check my Pandemic Pineapple Pizza, too!
And as I always say, this is not the time to hate on food or what goes into our pots.
Stay sane, everyone!


Was the food good?
Did you have fun?
About: Join us for a night of great food, wine and dessert at the Winter Park Farmers Market. Orlando's best restaurants are bringing their best entrées, appetizers, and desserts. Whether you are taking your significant other, a first date, with the family or networking, this environment is what you are looking for.
Winter Park Farmers Market
200 W. New England Ave.
Winter Park, FL 32789
When: Wednesday, October 24th, 2012
Ticket Prices: $35 online, and $40 at the door. Tickets can be purchased on www.winterparkannual.com. You can also call 518-961-6329 for more information, or email Anthony@gabbapalooza.com
Image provided by: email@example.com
This event is being hosted in collaboration with Gabbapalooza.com
Last edited by Gabbapalooza; August 26th, 2012 at 07:33 PM.


I like my brownies to be chewy, with a crispy crust. They must also be rich tasting, with a nice balance between sweet, chocolatey goodness and salty (real) buttery-ness. After years of tweaking, I have finally achieved what I consider The Perfect Brownie. They’re easy peasy to make (prep takes about 5-10 minutes, tops), and don’t require any of what I consider “non-basic” ingredients, like baking chocolate. You can add chopped nuts, but I tend to be a purist.
1 cup sugar
1/2 cup flour
1/2 cup cocoa powder
1/8 tsp salt
6 Tbls butter (not margarine or shortening!)
1 tsp vanilla (again, the real thing, not imitation, vanilla flavored gunk)
Add all the dry ingredients to a bowl and whisk together to blend and remove any lumpy bits. Microwave the butter in a microwave safe dish (I use a Pyrex measuring cup), just until melted. You don’t want it too hot, because it will cook the eggs when you add them. Remove and add the vanilla and eggs. Pierce the egg yolks and stir them into the butter until they’re loosely incorporated. Don’t whip them or worry about thoroughly mixing them, though. Less is more! Pour into the dry ingredients and gently mix until everything is blended. The batter will probably be thicker than what you are accustomed to when making brownies, but It’s Okay. Promise.
Pour into a greased 8″ or 9″ round pan and bake at 325F for about 20-30 minutes. I’ve found that cooking time varies widely, even when baked in the same oven. Also, my oven is a runs hot, so you might need to adjust your temperature and/or cooking time accordingly.
This makes super chewy brownies, with a caramelized crust. They’re a little on the thin side, but that’s what allows them to be crispy and chewy. If they get much thicker, they become cakey, which would make them ineligible for the title of Brownies of Dqqm.


Your brain is made up of remarkable tissue. It’s the stuff that looks like a white cloud when you look at an anatomy photo of the brain. That tissue is all made up of cells that’s primary purpose is to communicate electrical signals around the brain. The white stuff that we see is fat. In fact, the brain is almost made up of 60% fat. This fat surrounds the nerve cells or neurons and keeps the incredible information that passes around the brain moving quickly and effortlessly. This is called the myelin sheath. It’s is essential for it to remain healthy for our brains to remain healthy and functional.
Good fats in our diet helps to keep the fat around our cells healthy. When we don’t have good fats in our diets, it has a negative impact on the health of our brain tissue but also the hormones that brain produces. This results in us getting foggy brain feeling or feeling like things are not as sharp as they used to be in regard to processing, memory or even emotions.
We’ve long been told that fish oils are good for us, which they are. But it’s for the omega 3 content in fish oil that makes it amazing. See omega 3’s has a dual purpose in our body. It helps maintain brain tissue and is essential in developing brains, but it also reduces inflammation in our body. You may have heard of DHA and EPA. These are the different components of omega 3’s that are important. The part that is important when it comes to brain health is the DHA part.
Getting adequate levels of DHA in our diet is essential for our brain health. It’s found in abundance in fatty fish. We’re talking salmon, mackerel, sardines. Which is why we should consider eating more fish in our diet. If you’re concerned about the mercury and heavy metal content in fish, consider a good practitioner grade fish oil. We stock a product that has 4x less heavy metals and toxins that normal fish oil. And the best part is you only have to take a teaspoon of it a day to get the benefits of it!
For those who don’t eat fish, consider a plant-based supplement. An algae based DHA supplement or a flax seed oil supplement are great alternatives for those for are vegetarian or vegans.
So, love your brain and feed it the right things. Include more good fats and DHA in your diet!


[LMB] Cast Iron Update!
MATHEWS55 at msn.com
Mon Oct 31 01:14:22 GMT 2016
This noon I went through the procedure Alex described, of washing it in hot soapy water, scrubbing it hard, coating it all over with oil, and baking it in a 350+ degree oven for an hour like a cake. After I turned the oven off, I went about my other activities, including a meeting-and-ritual between 3 and 5 pm, and finally got around to taking out the now-cold pan.
Eek! It looked as if the finish had been entirely scrubbed off of the bottom! What to do? Eek! ???? - well, obviously, get out the canola oil and a paper towel, oil it up well and rub it in well and set it on the stove top while I fixed the rest of supper. Then heat some butter in it nice and hot and plentiful and looked brownish - supper was to be a grilled cheese sandwich on pan-fried toast. Veggies in Mister Nuke'em, cheese sandwich in pan, adding extra butter before turning, serve and eat -
And all I had to do was wipe down the pan with another paper towel, getting the excess butter up at the same time. It looks to be in pretty good shape on the inside now; heat and repeat as the occasions arise.
Wow. Easy as (3.14159....). Pretty good supper, too.
Thanks, you all.
More information about the Lois-Bujold


If you’re a fan of meat-heavy dishes, then you’re going to enjoy traditional foods in Mongolia. Listed below are ten traditional dishes to try on your next Mongolia tour.
There’s no better way to start this list of traditional Mongolian foods than with buuz, a popular meat-filled Mongolian dumpling. It’s a Mongolian national dish that’s typically consumed to celebrate the Lunar New Year (Tsagaan Sar).
In winter, the country comes under the influence of the Siberian High so fatty Mongolian foods like buuz help people get through its harsh winters. Recipes vary from cook to cook but the dumplings are usually made with a basic flour dough filled with a mixture of lamb, tail fat, and other ingredients like onions, victory onions, and caraway.
2. Traditional Foods in Mongolia – Bansh
Like buuz, bansh is one of the most popular Mongolian foods. It refers to a smaller type of Mongolian dumpling, about half the size of the average buuz. It can be steamed and eaten on its own or added to Mongolian soups.
One of the most interesting Mongolian dishes made with bansh is banshtai tsai, a type of milk tea with dumplings. Recipes vary but it’s typically made with bansh, water, milk, flour, salt, and tail fat.
Mongolia has a traditional drink called suutei tsai which is tea with milk. If you add bansh into suutei tsai, then it becomes milk tea with dumplings or banshtai tsai. It’s an interesting dish that you need to try in Mongolia.
3. Mongolia Khuushuur
You can think of khuushuur as the Mongolian version of chebureki, a Russian fried pastry filled with seasoned ground meat. It’s a Mongolian dish that was directly influenced by Russian cuisine.
The ingredients for khuushuur are very similar to buuz or bansh but it’s much larger, about 4-6 times bigger than the average buuz. It’s usually shaped in an oval or half-moon and is much oilier than the previous two dumplings because it’s deep-fried.
4. Mongolia Tsuivan
Tsuivan is a type of Mongolian noodle dish made with meat and various vegetables. It’s traditionally made with mutton but other types of meat like beef or pork can be used as well.
To prepare, the dough is rolled out into a round flat sheet and poured over with some oil. It’s then cut into quarters and stacked before being sliced into strips about 0.4 cm (0.15 in) wide.
Tsuivan is one of the most beloved and culturally significant Mongolian foods. Mongolian men love tsuivan so there’s a general saying that a woman’s abilities as a housewife can be determined by how well she makes tsuivan. If she can cook it well, then chances are she’ll make a great housewife.
5. Mongolia Guriltai Shul
No Mongolian food guide can ever be complete without mentioning guriltai shul. It refers to a family of Mongolian noodle soups made with fatty meat like mutton or beef, vegetables, spring onions, root crops, and noodles. The name of this popular Mongolian dish literally means “noodle soup”.
One interesting type you should try is tasalan guriltai shul. It’s a simply seasoned soup made with boiled lamb or beef bones, salt, and short flat noodles cut by hand. In some cases, the flattened sheets of dough are fried first before being cut into strips.
6. Mongolia Borts
Borts refers to the Mongolian version of jerky. Before cold storage was invented, Mongolians would expose fresh meat to the cold air to dry and preserve it. Lamb and horse meat weren’t as suitable for preservation so borts was typically made with beef, goat, or camel meat.
Borts is an ingredient used in soups, dumplings, and many other Mongolian dishes. It was even brought to space as a food source by Mongolia’s first astronaut Jügderdemidiin Gürragchaa. During the era of Genghis Khan, borts was an invaluable food source that provided sustenance to Mongolian soldiers in times of war.
7. Mongolia Khorkhog
Khorkhog refers to a traditional Mongolian barbeque. It’s typically made with lamb or goat meat, vegetables, and root crops cooked in milk churns using heated stones.
To make khorkhog, the meat and vegetables are placed in a milk churn which is used like a pot. To facilitate the cooking process, river stones are heated in a fire and added to the pot, followed by water which produces steam to cook the vegetables and meat. It’s a method of cooking that was invented by nomadic Mongolian tribes and is still used by families living in the countryside.
8. Mongolia Boodog
One of the most intriguing meals on our list is boodog. It alludes to a distinctive way of cooking meat in Mongolia.
In contrast to khorkhog, boodog does not cook the meat in a milk churn or saucepan. In actuality, it makes no use of any kind of cookware. Instead, the flesh is cooked within the skin of the animal to make boodog.
Mongolian nomadic soldiers rode horses to carry what they could. They came up with a way of cooking meat and vegetables using the animal’s corpse as they couldn’t be weighted down by heavy cookware.
Originally, any kind of animal could be used to make a boodog, but nowadays, only lamb or goat can be used. Getting the flesh, bones, and organs out without rupturing the coat was the most challenging task. After seasoning, the meat is placed back into the corpse along with veggies, hot river rocks, and water. The carcass is then sealed to cook the meat.
Traditionally, boodog was roasted over an open flame to sear the fur, but nowadays, cooks use blowtorches instead. Any remaining fur is removed with a knife. You’ll know the boodog is cooked and ready to eat when the sealed-off aperture begins to leak with hot grease.
In Mongolia, boodog is a traditional meal that is highly regarded. Indeed, the Mongolians have a proverb that states, “People who cook and eat Boodog together will become best friends forever.”
9. Mongolia Boortsog
Despite the fact that meat is a major component of Mongolian cuisine, you should also try some other foods. Among them is Boortsog. It describes a specific style of fried dough snack favored in Mongolia and nations in Central Asia including Kazakhstan, Kyrgyzstan, and Uzbekistan.
Boortsog recipes vary, but they are often created using a dough that includes flour, butter, water, salt, and sugar. Before being deep-fried to a golden brown, the dough is sliced and molded into a variety of forms, such as spheres, rectangles, or strips. When they’re done, you may eat them simply with tea or pair them with cheese, butter, or honey.
10. Mongolia Airag
Fermented mare’s milk is referred to as airag (or ayrag). It is Mongolia’s customary national libation. Fresh mare’s milk is filtered through cloth to create airag, which is then poured into a khukhuur, a kind of leather bag. Until the milk is ready to drink, it is regularly agitated for one to two days using a wooden masher called a buluur. It is frequently the first drink served to guests as a sign of welcome. It has a somewhat acidic yet pleasing taste.
A well-known rich source of vitamins and minerals, the airag has a 2% alcohol concentration.


DUCK LEG CONFIT
½ teaspoon dry juniper berries
¼ teaspoon coriander seeds
½ teaspoon whole black peppercorns
¼ teaspoon cardamom seeds
3 teaspoons fresh ginger, minced
3 teaspoons fresh garlic, finely minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 ½ teaspoons brandy
1 ½ teaspoons honey
1 jalapeño pepper, stemmed, seeded, and minced
6 duck legs
1 tablespoon Kosher salt
1 pound rendered duck fat
1. Combine juniper, coriander, cloves, pepper, and cardamom in spice mill. Grind finely.
2. Combine ginger, garlic, thyme, rosemary, brandy, honey, and jalapeño in large nonreactive bowl. Stir in the spice mix.
3. Place duck legs, skin-side down, in a roasting pan. Spread marinade over legs. Sprinkle with salt and cover. Refrigerate over 12 hours.
4. Heat oven to 275 degrees F. Melt duck fat in a deep pan or skillet which will hold the duck legs. Submerge legs, skin-side down. Place in oven and roast for 3 hours or until the meat is very tender and falling off the bone.
5. Remove from oven. Cool in the fat as is. Cover and refrigerate. Meat keeps indefinitely. To use, remove from fat. Heat in oven or on top of stove. Shred to use in salads. Use whole as an entrée.


Natural Whole Food
With Natural BioFlavonoids
Easy On The Stomach
Suitable for Vegetarians & Vegans
Healthy Origins Organic Vitamin C contains Vitamin C from Natural, Non-GMO, USDA Amla Extract
which is both easily assimilated and gentle on your stomach.
Many Vitamin C products on the market are still using synthetic, GMO ascorbic acid as their Vitamin C resource. While synthetic ascorbic acid may be a less costly alternative, we feel that your body will greatly appreciate your choice to give it the natural, whole food Vitamin C it desires.*
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
- 95%+ Organic
- Gluten Free
- Wheat Free
Length: 2.00 inch X Width: 2.00 inch X Length: 3.75 inch X
Sold in case of: 1 items


Meals Designed for Mothers Who Breastfeed
Our foods are filled with various lactogenic ingredients to ease the journey of every nursing mother.
Our Main Lactogenic Ingredients
Every drop of your breast milk is gold! To ease your breastfeeding journey, we have carefully selected these milk-boosting ingredients to include in our dishes which can also help boost your little one’s growth.
- Improves blood flow
- Boosts milk production through increased blood supply
- Reduces inhibitory effects of other hormones (dopamine) on breast milk production
- Ensures smooth milk flow
- Promotes milk production
- Promotes milk production
- Stimulates smooth muscles that work to express breast milk
- Boosts milk secretion
- Stimulates milk production hormones
- Gives pleasant flavour to milk
- Improves breast milk odour
- Eases introduction of breast milk to baby
- Encourages baby to stay latched on longer
Lactation meals or lactation friendly meals are important for breastfeeding mothers. It helps increase your breast milk supply and reduce certain medical conditions in your golden years. Plus, breastfeeding does not only promote a healthier growth for your child but it also helps you with postpartum weight loss. However, keeping yourself nourished might be challenging as you juggle between postpartum recovery, housework and child care. Therefore, it is understandable if you might have overlooked the importance of practicing a balanced diet or having a lactation diet chart.
Breast milk is infamous for containing various nutrients and health benefits. Therefore, consuming lactation-friendly foods and drinks to increase your breast milk should be prioritised due to the fact that your child’s growth potential and health depends on the nutrients they obtained from your breast milk. If you are interested in the types of foods to improve lactation, you can consult your trusted dietitian or doctors for lactation food Singapore mommies would love.
Breastfeeding is no laughing matter, it does consume a lot of your energy as your little bundles of joy siphons nutrients out of your body. Hence, you might feel fatigued and hungry at the end of every breastfeeding session. Creating breast milk is a demanding task for your body, you will need to consume an extra 500 calories in order to fulfill this demand. By having a professional assist you with your lactation beverages, they would be able to suggest foods good for lactation. Nuts and seeds make for a good diet to boosting lactation because they are an excellent non-dairy source of calcium. Do keep in mind that breastfeeding moms should have 1,000 mg of calcium daily, implementing nuts and seeds as part of your postpartum meal plan would certainly do wonders for your breast milk supply!


I simply do not feel hungry until around 1 pm in the afternoon. This diet is also called the Fast diet, and was popularized by British journalist and doctor Michael Mosley.
Cardio has been shown to improve many risk factors for heart disease. The ketogenic diet could have a healthful effect on serious health conditions such as: The Zone diet encourages the consumption of high-quality carbohydrates - unrefined carbohydrates, and fats, such as olive oil, avocado, and nuts.
In addition to being high in water, nutrients and fiber, they usually have very low energy density. Just make sure to eat healthy foods at the other meals.
The problem with this method is that a full hour fast can be fairly difficult for many people. The diet also includes moderate amounts of fish and poultry, up to about four eggs per week, small amounts of red meat, and low to moderate amounts of wine.
If people consume large amounts of refined carbohydratestheir insulin levels rise and fall rapidly. However, care should be taken in some cases, as large doses of caffeine can pose problems for those at risk of heart problems or with high blood pressure.
This method is complemented with psychological treatment for anxiety management and with hypnopedia. Mindful eating has been shown to have significant effects on weight, eating behavior and stress in obese individuals.
Research suggests that both of these compounds can speed up metabolism.
Some of them allow about calories during the fasting days. As ketone levels rise, the acidity of the blood also increases, leading to ketoacidosis, a serious condition that can prove fatal. A diet is best described as a fixed plan of eating and drinking where the type and amount of food are planned out in order to achieve weight loss or follow a particular lifestyle.
I read up on calories--how many of them cause us to gain weight, and how many we burn off through different types of exercise. Another more "natural" way to do intermittent fasting is to simply skip 1 or 2 meals when you don't feel hungry or don't have time to eat.
Green tea may be beneficial for weight loss by helping the body's metabolism to be more efficient. There is substantial evidence that print magazines have a negative influence on body image and disordered eating behavior particularly in adolescent girls who are generally more at risk for eating disorders and youth and adults who are already exhibiting disordered eating cognition and behaviors.
It can also help reduce body weight Atkins diet The Atkins diet, or Atkins nutritional approach, focuses on controlling the levels of insulin in the body through a low-carbohydrate diet.
Some studies suggest that increased consumption of protein can help ease hunger pangs associated with reduced caloric intake by increasing the feeling of satiety.
Plus, it can make food taste bad. Vegans do not usually adopt veganism just for health reasons, but also for environmental, ethical, and compassionate reasons. Risks Doctor Tasnime Akbaraly from Montpellier, France, and team carried out a study that found that the Western style diet, which is high in sweet and fried foods, raises a person's risk of dying early.
Ultimately, this makes us eat less naturally, without having to think about it. A full fast every other day seems rather extreme, so I do not recommend this for beginners.
Women who are motivated by appearance are more likely to engage in unhealthy weight loss behaviors. This method was popularized by fitness expert Brad Pilon, and has been quite popular for a few years.
Other methods of weight loss include use of drugs and supplements that decrease appetiteblock fat absorption, or reduce stomach volume.
Dietary supplementsthough widely used, are not considered a healthy option for weight loss. If you decide to try this out, then keep in mind that you need to eat healthy as well. Vegans believe that modern intensive farming methods are bad for our environment and unsustainable in the long-term.
There are several effective ways to do this, including counting calories, keeping a food diary or taking pictures of what you eat 4748Some also believe that it may not be as beneficial for women as men, and it may also be a poor choice for people who are prone to eating disorders.
Takeaway Green tea has been associated with several health benefits, including weight loss, due to its rich nutritional and antioxidant makeup. The Known Natural Weight Loss Methods - The body is capable of burning fat on its own.
However, with the increased cravings for fatty and sugary foods, even the body is having difficulty burning them. As a result, more and more people are becoming obese, and the urge becomes almost insatiable.
Essay on Truth About FAD Diets and Weight Loss Pills Introduction FAD diets and weight loss pills promise fast weight loss. Although that sounds great these methods are the wrong choice: results are only short term, are extremely harmful to a person’s long-term health, and.
Essay Herbal Remedies Used for Weight Loss - Aim: This project aims on the analysis of herbal remedies used for weight loss, to detect the presence of adulterants. Our main focus is to detect the presences of Caffeine, Ephedrine or pseudoephedrine and lastly sibutramine. Intermittent fasting has been very trendy in recent years.
It is claimed to cause weight loss, improve metabolic health and perhaps even extend lifespan. Weight Loss Essay.
Topics: Obesity globe have been taking the risks of reducing body fat by undergoing surgery while others prefer to burn calories the natural way. Choosing a proper weight loss method for a healthier lifestyle In today’s society many people are fixated on various weight loss methods.
There are so many different. attempting dangerous weight loss methods, or even eating disorders. This project seeks to identify and examine research that has been done on this subject in order to increase awareness of weight bias and to help prevent it in the future by promoting the.The known natural weight loss methods essay


Although there’s no official scientific definition, we know as “superfoods” those vegetables, fruits, spices and other edibles that are particularly rich in nutrients. Many of them also contain more enzymes and antioxidants than most foods.
They have lots of nutritional benefits and may support detoxification, digestion, nutrient absorption, healing, anti-aging and can be helpful for improving energy in the body.
Superfoods are good for most people, and is recommended to include them in the daily diet, but, if you work long hours and experience long-term stress and fatigue, they will be particularly beneficial for you.
It is important to mention that according to the American Heart Association, superfoods alone are not miraculous; they should be included in an already healthy diet to really take advantage of all their potential.
The list of superfoods include berries, salmon, vegetables like broccoli, carrots, cabbage and beetroot, among other foods. At The Green Market Post, we want to talk you more in detail about five of our favorite superfoods. All of them are very easy to include in your diet and also some make great snacks for those afternoon cravings.
Cinnamon is one of the best spices out there. It’s high in antioxidants, decrease inflammation and has been related to lower cholesterol and blood sugar.
Include it in your diet: sprinkle cinnamon over your oatmeal, smoothies, yogurt or coffee.
Cocoa contains flavonoids, which are known to help lower blood pressure and improve blood flow to the brain and heart. If you love chocolate, you will be thrilled to know that cocoa powder just have 15 calories per tablespoon and almost no fat, so you can enjoy its flavor without much guilt.
Include it in your diet: just like cinnamon, you can sprinkle cocoa powder in your coffee, vegan milk, or healthy desserts.
Before the term “superfoods” became popular, we already knew that almonds are one of the most nutrient-rich nuts. They are an excellent source of calcium and are high in proteins and vitamin E.
Keep in mind that they’re also high in calories, so keep your consumption at a moderate level.
Include them in your diet: in your smoothies and salads, to make homemade vegan milk, or as a midafternoon snack.
Kale is one of our favorite greens! Is good for weight loss, and is loaded with vitamins A, C and K, manganese, calcium and antioxidants. Eating it is a great way to increase the total nutrient content of your diet.
Include it in your diet: a bowl of kale chips are a savory snack! Include it raw in your salads and smoothies.
Maca is a root vegetable grown in the Andes. It is dried and processed into a powder which is good to boost energy, endurance, and even libido. It’s low in fat, high in protein and contains a good amount of fiber.
Include it in your diet: sprinkle it over cereal, smoothies and baked foods.


check out this list of love food quotes, Food is an essential part of life. It’s a basic necessity. It provides nutrients and energy for our body. Food is of many varieties from normal everyday dishes to high-class restaurant dishes, but no matter what kind of food it is, the best tasting food is the one which is prepared with love and by the person you love.
BEST LOVE FOOD QUOTES
1) The only thing I like better than talking about food is eating.
2) I’m sorry for what I said when I was hungry.
3) Food is an ingredient that binds us together.
4) Good food is all the sweeter when shared with good friends.
5) A coffee a day keeps grumpy away.
6) Life is short make it sweet.
7) Cooking is one of the great gifts you can give to those who love.(My favorite love food quotes ever because I love cookies…. )
8) Happiness is homemade.
9) Life is coffee.
10) Ways to my heart: 1.buy me food 2. make me food 3. be food.
11) food is not rational food is culture, habit, craving, and identity
12) Eat good feel good.
13) A healthy outside starts from inside.
14) Be smart. Eat smart.
15) Good food good mood.
16) Life is short eat dessert first.
Love Food Quotes Sayings
1. Food is symbolic of love when words are inadequate.
2. Food is the ingredient that binds us together.
3. Live. Love. Eat
4. Foos is love…Love is food…Food is life…& I love my life…
5. I’ve always loved how food preserves a memory.
6. Cooking is love made visible.
7. Cooking is like love. It should be entered into with abundance or not at all.
8. When people ask me what’s more important. food or love. I don’t answer because I’m eating.
9. People who love to eat are always the best people.
10. Love is soul food!
We Love Food Quotes
1. Good food is a good mood
2. The only thing I like better than talking about food is eating
3. Food is all my love.
4. Cooking is love made visible.
5. Things I love summer Friday food music.
6. Don’t be eye candy, Be soul food.
7. “Did you eat yet?” has to be one of the most romantic questions!
8. Food is not just eating energy. It’s an experience.
9. 3 words 8 letters say it and I’m yours:
I love youI got food.
10. ways to my heart: 1. Buy me food 2. Make me food 3. Be food
Eat Pray Food Quotes
1. If music is the food of love, Play on.
2. Falling in love with food is always better than falling in love with people.
3. I’m in a relationship with food sorry.
4. Cooking is like love. It should be entered into with abandon or not at all.
5. I’m on a seafood diet. I see foof and I eat it.
6. “I’m a food lover !!” according to me it doesn’t mean “I eat more” it means “I love to taste more”.
7. Love at first bite.
8. Home taste like spicy food…Love it…Yummy…but need water in end, Water of compromises.
9. Bless the food before us, the family beside us, and the love between us.
10. Food is our common ground, a universal experience.
Friends Who Love Food Quotes
1. I love food, I love eating.
2. I love more than food, that’s alot.
3. There is nothing more important than delicious food.
4. I was sad, then I saw food.
5. I won’t be impressed with technology until I can download food.
6. You can be miserable before you have a cookie and you can be miserable after you eat a cookie but you can’t be miserable while you are eating a cookie.
7. I just really, really love food, so I don’t have a favorite. But if I had to pick one to eat every day, It would be italian, but I also love chinese and Japanese food.
8. I love you more than all the samosas in the world.
9. I love art, and I love food. So Im the perfect traveler.
10. I love Photography, I love food, and I love traveling, and to put those three things together would just be the ultimate dream.


Find out what's new at P.F. Chang's
Founded in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first multi-unit restaurant concept in the U.S. to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking every sauce and wok-cooking each dish, every day in every restaurant. P.F. Chang’s new Farm to Wok® menu highlights its wholesome, scratch-cooking approach and introduces new dishes and drinks for lunch, happy hour and dinner. Today, P.F. Chang’s has 210+ U.S. restaurants, including airport locations, plus 66 international locations in more than 19 countries across the globe.
P.F. Chang's Opens First Location In China
P.F. Chang’s opened its first location in Shanghai with a twist. The concept: an American bistro serving Chinese-American dishes in the motherland, said P.F. Chang’s CEO, Michael Osanloo.Learn More


Bruno's Fine Foods is an unrated Gourmet Shop Food Store in the area around Dundas St W and Prince Edward Dr, where the average rating for Food Stores as of this Friday is 4.5 out of 5.
Please include your correct email address.
This is the food page of Bruno's Fine Foods on 4242 Dundas St W Etobicoke ON M8X 1Y6.
(first reviewed on September 7, 2014, last updated on July 6, 2015.)
Bruno's Fine Foods is ranked #1 of 4 Food Stores in The Kingsway Etobicoke.
This page has had 1175 visitors. You are the 1175th.


Pancake and Waffle Mix
CONTAINS APPROXIMATELY 32 SERVINGS PER BAG
Have you ever looked to the heavens and plaintively asked, ‘Why can’t foods that taste good, also be good for me? Well, your prayers have finally been answered. Now you can enjoy an amazing tasting Pancake / Waffle mix that will blow your taste buds away! What’s more, it can be used as a base mixture to create all kinds of other low-carb / keto-friendly treats for you and your family to enjoy, GUILT FREE! Imagine a fluffy, flavorful, and healthy breakfast, that tastes like a treat, but has loads of fiber and protein to help you manage your weight and start your day off right! Beneve’s unique pancake and waffle mix is full of nutrition but without compromising the taste of a classic breakfast food! ZERO SUGAR
Beneve makes absolutely no medical claims with regards to our products, or individual ingredients.
Modified Wheat Starch, Wheat Protein, Buttermilk, Non-Fat Dry Milk, Whey Protein Concentrate, Baking Powder, Baking Soda (Sodium Bicarbonate), Natural Flavor, Sodium Chloride, and Stevia Leaf Extract.
Nut Free | Non-GMO


I seldom eat steaks out. They are easy to grill at home and $20 will buy you a nice sized chunk of filet or prime rib at your local meat market or grocery store whereas $20 at your local steakhouse will get you a piece of steak you can carry in a thimble.
Keys to cooking a good steak are:
1) take it out of the
fridge and let it come to room temperature before grilling
2) salt it
liberally preferably shortly after taking it out of the fridge, the salt
helps develop a crust
3) I also like to lightly rub in some chopped
garlic, black pepper and olive oil before grilling
4) gill the steak over high heat
5) don't fiddle with
the steak on the grill and only turn it once
6) cook your steak
underdone and then (and this is very important for a juicy steak) take
it off the grill and let it "rest" for at least 5, but preferably 10,
minutes before cutting into it.
During the rest it will continue cooking
and the juices will redistribute throughout the steak. During grilling
the high heat causes pressure which makes the juices move towards the
outer edge of the steak. So if you cut into it right after you take it
off the grill the juices just run out into your plate instead of staying
in the steak.
Once you master it you'll seldom want to order steak at a


When you think of American food, what comes to mine. I mean, what is American food? Hot dogs and hamburgers? No, I think we origionally got those from Germany. Meat and potatoes? Wrong again; the way they do that here puts the USA to shame.
Most great culinary cultures have signature foods that they can call their own. When you think of Italy, Mexico, China, Greece, a whole array of nation-specific dishes come to mine. So what is USAmerican food? Is there such a thing?
According to the United States section at Jumbo, the big grocery store in Buenos Aires, it is peanut butter, maple syrup, A-1 sauce, and cheese in an aerosol can.
For some strange reason, Tabasco sauce is in the USA section while pringles are in the North American section. I still can´t figure that out.
So for those of you who were wondering what the rest of the world thinks of when they think of American food--they think spray cheese. Oh, and McDonald's--the shame, the shame.


Blue Zone-Approved Fellowship Meal
After church each Saturday our team of health enthusiasts prepare a scrumptious, healthy meal for everyone. Members also bring their signature dishes from home, each contributing an individual flavor of healthy cuisine.
After worshiping our God together, we feel it's a great time to break bread together and connect through conversation and fellowship.
Everyone is welcome! If you're visiting us for the first time, we'd love to have lunch with you and hear your story.
Want to participate? Let us know.


For this recipe I give you two options for “fries” depending on your macros. Salty and slightly charred asparagus spears, or sweet potato fries (scroll down to the bottom for recipe)-made two ways! Enjoy 🙂
Bunless Burger with Asparagus “Fries”
Ready in 20 minutes
Makes 3, 4 oz servings
- 1 lb lean ground beef, shaped into patties
- 1 bunch of asparagus, trimmed
- 1 Tbsp Macadamia nut oil or olive oil
- Optional burger toppings: lettuce, tomato, pickle, mustard, ketchup..etc.
- Optional lettuce leaf “bun” (I forgot the lettuce..)
- 1 Turn the broiler on to high. Heat up the grill or spray a grill pan with non-stick spray and heat over medium-high heat.
- Season patties with salt and pepper to taste. Spread trimmed asparagus out over a cookie sheet and drizzle with olive or mac nut oil and salt.
- Place asparagus under the broiler for 7-10 minutes or until desired doneness (I like mine a little on the charred side ;))
- On the grill on grill pan, cook burgers until done all the way through.
- Portion out 4oz burger into lettuce leaf “bun” and top with desired burger toppings. Serve with asparagus.
252 KCals; 3CHO/25PRO/15FAT
Okay, so in trying this new sweet potato fry recipe, I accidentally left them under the broiler too long. They’re a little charred, but they were so good that way!
For Sweet Potato Fries:
- 3-4 uncooked sweet potatoes, sliced lengthwise
- 3 Tbsp Italian dressing OR
- 1 Tbsp macadamia nut oil or olive oil, plus 3 Tbsp Everything Bagel seasoning (pictured)
- Set broiler to high
- Spread sweet potato slices out over a foil-covered cookie sheet
- Toss sweet potato slices in Italian dressing OR oil and Everything Bagel seasoning, not both
- Spread evenly over a cookie sheet
- Place on rack directly under broiler for 12-15 minutes or until desired doneness
- Portion out 4oz burger and 5oz sweet potato
Macros (for 4oz burger, 5 oz sweet potato):
312 KCals; 33CHO/25PRO/15FAT


The ketogenic diet is a low-carbohydrate, high-fat diet that has gained popularity due to its potential benefits for weight loss. Here are some ways in which it can help with weight loss:
1. Increased fat burning: When following a ketogenic diet, the body enters a state called ketosis, where it primarily burns stored fat for energy instead of carbohydrates. This process can aid in accelerating weight loss.
2. Reduced appetite: The high-fat content and moderate protein intake on a ketogenic diet can help increase satiety, making you feel fuller for longer periods. This reduced appetite may lead to decreased calorie intake and ultimately contribute to weight loss.
3. Stable blood sugar levels: By drastically reducing carbohydrate intake, the ketogenic diet helps stabilize blood sugar levels and insulin response. This can prevent sudden spikes and crashes in blood sugar, reducing cravings and the likelihood of overeating.
4. Improved metabolic health: Following a ketogenic diet can lead to improvements in several metabolic markers, such as insulin resistance, triglyceride levels, and HDL (good) cholesterol. These changes can enhance overall metabolic health and support weight loss.
It is essential to consult a healthcare professional before starting any new diet, as the ketogenic diet may not be suitable for everyone and may have potential side effects.


Goal: Nutrition education will be behavior-focused and integrated into the curriculum for clients at The New Foundation Marion Burton School. It is designed to equip clients/students with the knowledge, skills and motivation to support a lifetime of healthy eating and exercise based on current research and theories.
Instructional Program Design:
Nutrition education shall be designed to help client/students learn:
- Nutritional knowledge, including, but not limited to the benefits of healthy eating, essential nutrients, nutritional deficiencies, principles of healthy weight management and the safe use and misuse of dietary supplements.
- Nutrition-related skills, including but not limited to planning a healthy meal, understanding and using food labels and critically evaluating nutrition information, misinformation and commercial food advertising.
- How to assess one’s personal eating habits, set goals for improvement and achieve those goals
- And last, but not least, how to start each day with a healthy breakfast
Staff responsible (e.g. therapists, nurses, teachers, medical practitioners) shall be adequately prepared and regularly participate in professional development activities to effectively deliver the nutritional, educational and exercise planned programs. Staff will be skilled in program-specific activities and instructional techniques
- School instructional staff shall collaborate with agencies and groups conducting nutrition education in the community to send consistent messages to clients/students and their families. Guest speakers invited to address clients/students shall receive appropriate orientation to the relevant policies of The New Foundation.
- School/agency staff should disseminate information to parents, clients/students and staff about community programs that offer nutritional assistance to families.
- School/agency staff are encouraged to model healthy eating behaviors. The New Foundation will offer WELLNESS programs that include personalized instruction about healthy eating and physical activity.
- The food service efforts at The New Foundation shall be closely coordinated with nutrition instruction. Food service staff shall work closely with those responsible for other components of the school health/exercise programs to achieve common goals. Comprehensive health education standards should be implemented throughout the entire school environment.
PHYSICAL ACTIVITY AND A HEALTHY SCHOOL ENVIRONMENT:
Goal: All students will be encouraged to participate in physical activity.
Recommendations for Physical Activity:
- Physical education courses should be environmental in which students learn, practice and are assessed on developmentally appropriate motor skills, social skills and knowledge.
- Physical education includes the instruction of individual activities, as well as competitive and non-competitive team sports to encourage life-long physical activity.
- Physical activity involves bodily movement that results in an expenditure of energy of at least a moderate intensity level and for duration sufficient to provide a significant health benefit for students.
- Time allocated for physical activity will be consistent with research, nation and state standards.
- Extended periods of inactivity (periods of two or more hours) are discouraged.
Recommendations for Physical Education During the Normal School Day:
- Ensure that qualified personnel facilitate all physical education activities
- Provide an adequate amount of time for physical education classes. For middle and high school students the total time provided should be at least 225 minutes per week. (The New Foundation currently provides 300 minutes per week).
- Ensure that physical education activities have a teacher/client/student ratio comparable with other classes.
- Ensure that clients/students are moderately to vigorously active at least 50% of the time while participating in physical education activities.
- Provide a physical and social environment that encourages safe and enjoyable activity for all clients/students, including those who are not athletically gifted.
- Prohibit the use of physical activity as a punishment, the withholding of participation in physical education as punishment or the use of physical education activity time to complete assignments from other classes.
- Ensure there is adequate equipment and space available for all students to participate in physical education.
- Information should be available to provide families with information to incorporate physical activity in their lives after discharge from The New Foundation’s programs.
GUIDELINES FOR SCHOOL MEALS:
Goal: The school meals will comply with USDA Regulations.
Schools participating in the National School Lunch Program (NSLP) are required to serve meals to clients/students that meet federal program regulation and nutrition standards. Meals must also be consistent with 2000 Dietary guidelines for Americans, including serving a variety of foods: grain products, vegetables and fruits, meals that are moderate in sugar and salt, no more than 30% calories from fat and provide on average over each school week at least one third of the Recommended Dietary Allowance (RDA) for protein, iron, calcium, and vitamins A and C. Breakfast must provide on average over each school week at least one fourth of the RDA for protein, iron calcium and vitamins A and C.
Quality School Meals:
The New Foundation will offer breakfast, lunch, dinner and a bedtime snack.
Meals served will:
- Be appealing and attractive to children
- Be served in clean and pleasant settings
- Meet, at a minimum, nutrition requirements established by local, state and federal statutes and regulations.
- Offer a variety of fruit and vegetables
- Serve only low fat (1%) and fat-free milk and nutritionally equivalent non-dairy alternatives (to be defined by USDA).
- Ensure that all of the served grains are whole grain
Clients/students will be given the opportunity to provide input on local, cultural and ethnic preferences.
Qualifications of School Food Service Staff:
Qualified nutrition professionals will administer the school meal program. The New Foundation utilizes a Food Service Management Company (FSMC). Food service staff that is properly qualified according to current professional standards and regularly participate in professional development activities will administer the Child Nutrition Program (CNP).Staff development should include appropriate certification and/or training programs for child nutrition directors, school nutrition managers and assistants, according to their levels of responsibility.
Sharing of Food and Beverages:
It is the policy of The New Foundation that clients/students do not share their foods or beverages with one another during meal or snack times, given concerns about food allergies and other restrictions on some children’s diets.
Other Health Food Options:
- Food will not be sold on The New Foundation’s campus except those sold for fund-raising activities
- Food sales, food brought into the classrooms and food offered at school functions will not be encouraged or promoted if they have sugar listed as the main ingredient.
- Food beverages of minimal nutritional value should not be utilized in competition with meals served in the facility dining room.
To support children’s health and school nutrition-education efforts, school fund-raising activities will not involve food or will use only foods that are approved by the school wellness committee and school food service staff. The New Foundation will encourage fund-raising activities that promote physical activity.
The New Foundation will not use food of little nutritional value or sparingly use appropriate foods was rewards for academic performance or good behavior and will not withhold food or beverages (including regularly scheduled meals) as a punishment
The New Foundation will limit celebrations that involve food during the school day to no more than one party per class per month. Each party should include not more than one food or beverage that does not meet nutrition standards for foods and beverages.
Adequate Eating Space and Time and Appropriate Use of Foods
- Clients/Students and staff shall have adequate space to eat meals in pleasant surroundings and shall have adequate time to eat, relax and socialize. Safe drinking water and convenient access to facilities for hand washing must be available during all meal periods. It is suggested clients/students are allowed at a minimum 20 minutes for breakfast and 30 minutes for lunch and dinner from the time they enter the dining room.
- Rewards and incentives for academic performance should be given careful consideration as to the messages they send to clients/students receiving them. If food is included in recognition of academic performance, it should be used in the general celebration of the achievement not as the reward.
- Food shall not be withheld from clients/students as a punishment.
Food Safety will be a key part of the school service operation:
- Food for use in classroom parties should be ordered from the food service department or approved by the food service department.
- Handling of food for school event must follow applicable local state standards concerning health, safe food preparation, handing and storage.
- Handling of food by other than food personnel must be under the supervision of food service personnel and strict hand washing policies must be adhered to.


For questions regarding pricing, throughput, and machine specifications please submit a technical sales inquiry. For all investor-related questions, please submit an investor-related inquiry below.
EnWave Announces Market Entry into India with LD Food, Signs Technology and Evaluation License Option Agreement
EnWave Corporation (TSX-V:ENW | FSE:E4U) (“EnWave”, or the “Company”) announced today that it has signed a Technology Evaluation and License Option Agreement (the “Agreement”) with M/S Lalsai Dehy Foods (“LD Food”) to evaluate the potential commercial use of the Company’s Radiant Energy Vacuum (“REV™”) dehydration technology on a variety of vegetable, herbs, spices and dairy based products in India.
During the term of the Agreement, LD Food will rent a 10kW REV™ machine for intensive product development at its processing facility in Mahuva, Gujarat – an agricultural hub for onion production in India. If commercially viable ingredient and snack products are developed under the Agreement, LD Food will look to purchase REV™ machinery to commence commercial production at its BRC Global Standard, Gujarat facility.
The company currently has large-scale air-drying infrastructure installed for its existing product portfolio that includes a variety of onion, garlic, carrots and spice ingredient products. Utilizing REV™ technology, LD Food is looking to develop unique commercial scale prototypes and expand its product offering for domestic and international markets.
The expansion of EnWave’s global REV™ technology footprint into India further proves the significant value proposition for food producers seeking to launch new and innovative premium ingredient and snack food applications. EnWave has developed a comprehensive intellectual property portfolio with patents granted in numerous international markets and has licensed REV™ technology to more than forty-five companies in twenty-one countries worldwide.
About LD Food
LD Food is a BRC & FSSC 22000 certified Gujarat based food preservation organization, processing and preserving food especially vegetables through air dried technology. The organization currently majorly operates in the B2B space in domestic and export markets with an impressive clientele spread across categories like seasoning, food service, ready to eat, ready to cook, ready to heat, frozen, blended spices, retail brands and more. Indian or Non-Indian cuisine, LD Food produces safe and quality food ingredients that are used in almost all meal types – be it breakfast, brunch, main meal or snack.
LD Food is now aiming to speed its sustainability goals, determined to adapt and adopt sustainable practices across all of its business functions right from farm to end consumer level.
For more information about LD Food, please visit https://www.ldfood.in
LD Food is a Gujarat-based food manufacturer that specializes in dehydrated vegetable and spice products for domestic and export markets. Primary clientele includes large food companies that specialize in ready-to-eat applications, cooking ingredients and high-quality, name brand sauce manufacturers. LD Food is APEDA, RCMC, BRC Global Standard, FSSC, DIC-MSME, FSSAI, Halal and Kosher certified.
EnWave Corporation, a Vancouver-based advanced technology company, has developed a Radiant Energy Vacuum (“REV™”) – an innovative, proprietary method for the precise dehydration of organic materials. EnWave has further developed patent-pending methods for uniformly drying and decontaminating cannabis through the use of REV™ technology, shortening the time from harvest to high-quality, marketable cannabis products.
REV™ technology’s commercial viability has been demonstrated and is growing rapidly across several market verticals in the food, and pharmaceutical sectors, including legal cannabis. EnWave’s strategy is to sign royalty-bearing commercial licenses with innovative, disruptive companies in multiple verticals for the use of REV™ technology. It has signed over forty royalty-bearing licenses to date in twenty countries worldwide. In addition to these licenses, EnWave established a Limited Liability Corporation, NutraDried Food Company, LLC, to manufacture, market, and sell all-natural dairy snack products in the United States, including the Moon Cheese® brand.
EnWave has introduced REV™ as a disruptive dehydration platform in the food and cannabis sectors: faster and cheaper than freeze drying, with better end product quality than air drying or spray drying. EnWave currently offers two distinct commercial REV™ platforms:
- nutraREV® which is a drum-based system that dehydrates organic materials quickly and at low-cost, while maintaining high levels of nutrition, taste, texture and colour; and,
- quantaREV® which is a tray-based system used for continuous, high-volume low-temperature drying.
More information about EnWave is available at www.enwave.net.
Mr. Brent Charleton, CFA
President and CEO
For further information:
Brent Charleton, CFA, President and CEO at +1 (778) 378-9616
Dan Henriques, CPA, CA, CFO at +1 (604) 835-5212
For Media Inquiries:
Safe Harbour for Forward-Looking Information Statements: This press release may contain forward-looking information based on management’s expectations, estimates and projections. All statements that address expectations or projections about the future, including statements about the Company’s strategy for growth, product development, market position, expected expenditures, and the expected synergies following the closing, are forward-looking statements. All third-party claims referred to in this release are not guaranteed to be accurate. All third-party references to market information in this release are not guaranteed to be accurate as the Company did not conduct the original primary research. These statements are not a guarantee of future performance and involve a number of risks, uncertainties and assumptions. Although the Company has attempted to identify important factors that could cause actual results to differ materially, there may be other factors that cause results not to be as anticipated, estimated or intended. There can be no assurance that such statements will prove to be accurate, as actual results and future events could differ materially from those anticipated in such statements. Accordingly, readers should not place undue reliance on forward-looking statements.
Neither the TSX Venture Exchange nor its Regulation Services Provider (as that term is defined in the policies of the TSX Venture Exchange) accept responsibility for the adequacy or accuracy of this release.


We had some mini guests over for a few hours of playtime, and because I’m Asian, I always feel the need to feed anyone who enters my front door, including the Ikea deliveryman. As usual, the kids wanted to get involved, so I dug out some cream cheese and wonton wrappers, and let them get their hands dirty.
To make these cream cheese wontons, prepare half a block of cream cheese at room temperature, a handful of chopped chives, egg-based wonton wrappers, and salt and pepper. This amount of ingredients will make you 20-30 wontons, depending on how generous you are with your filling. Simply mix the cream cheese and chives together, and throw in a pinch of salt and pepper to taste. Use a teaspoon to spoon the filling into the middle of the wonton wrappers, and fold the square upwards into a triangle, making sure you dab a little water to the sides before folding to secure it in place. Then just fold the corners inwards like a fan, pressing each fold down to hold. You can also fold it into a parcel like the classic dumpling shape, but I personally prefer this design because the kids get more excited over the visual crunch:filling ratio.
Once done, just deep fry them or pop them into an oven at 180 degrees celsius for around 20minutes or until golden brown.
We like to have these super addictive wontons with some raspberry or strawberry jam, but they’re good on their own as well. Either way, get ready to have your mini guests begging for more!