As Asia reopens, food-and-beverage brands expand
Mid-market retailers in Hong Kong take advantage of softening rents
Photo by ISAAC LAWRENCE/AFP via Getty Images
Social distancing measures aren’t stopping Hong Kong’s foodies from scouting the latest fad.
The city’s vibrant, diverse food culture has been welcomed after months of lockdown, despite a slowing economy and the political uncertainty that has spilled over onto the streets.
Large food-and-beverage companies are responding, with some even pursuing expansion plans.
Japanese lifestyle retailer Muji in June opened a flagship store spanning over 20,000 square feet largely dedicated to food at Telford Plaza in Kowloon Bay. A major selling point for the outlet is the brand’s first coffee bar and bakery in Hong Kong.
Japanese discount retailer Don Don Donki is expected to open three more outlets soon – in the Monterey Place residential complex in suburban Tseung Kwan O, the Pearl City Mansion in Causeway Bay, and on Queen’s Road Central. After the company opened its first Hong Kong location last summer, shoppers have been drawn to the fresh produce and delicatessen sections.
U.S. coffee brand Blue Bottle debuted in Hong Kong in April. Despite serving only take-away coffee whilst social distancing rules are in place, coffee aficionados have not been deterred and lined up for a taste of the roaster’s single-origin brews.
“Hong Kong remains an important market for international and local F&B retailers, especially mid-market ones, which are now taking advantage of softening rents to build a presence in the city,” says Oliver Tong, JLL’s head of retail for Hong Kong and Macau. “We’ll see an increasing shift to targeting local consumers in Hong Kong and in other retail markets.”
Retail sales fell 36 percent in April from the year earlier, as the city began to emerge from the outbreak, a slower decline than the 42 percent drop in March, according to Hong Kong’s Census and Statistics Department. Sales of food, liquor and tobacco – which mostly rely on local spending power and among the more resilient retail categories – fell only 14 percent in April.
“Hong Kong’s retail scene is set to see significant recovery in the coming months on a sequential basis, simply because of an extremely depressed first half of the year,” says Nelson Wong, head of research for Greater China at JLL.
The gradual relaxation of social distancing measures and travel restrictions, people’s proclivity for off-line shopping and on-site dining, and the ease of transportation will further bolster sales, Wong says.
Retail rents in Hong Kong’s core shopping districts (1Q 2020)
Landlords for shopping malls and mixed-use projects in the city are re-assessing their tenant mix and allocating more space to F&B tenants, says Terence Chan, senior director for retail at JLL Hong Kong.
“In the past, around 20% of shops may be reserved for dining,” he says. “We’ve seen this number go up in the past few months, notably with the opening of several food halls like Eaton Hotel’s Food Hall in Tsim Sha Tsui and Basehall at Jardine House in Central.”
Often brands test the waters by opening a shop in prime locations with high foot traffic to cater to a mix of local and international customers who are more adventurous in trying new food options, Tong says. “Once they have achieved some success and a following, retailers will then consider a more diversified store strategy to capture a wider customer base.”
For instance, Singaporean luxury tea brand Tea WG opened its fourth boutique in Hong Kong in the more suburban Sha Tin in the New Territories, having already set up shop on Hong Kong Island and Kowloon.
Product pricing is a factor for new-to-market retailers assessing their Hong Kong store strategy. Japanese restaurant chains Sushiro and Sukiya, known for their affordable conveyor belt-style sushi and beef rice bowls, took a different approach by first opening in Whampoa, Lai Chi Kok, Wong Tai Sin and Yau Ma Tei, outside the major shopping districts.
Opening shop in relatively more residential areas has the benefit of ensuring a steady flow of foot traffic compared to the traditional commercial areas, Tong reiterates.
F&B operators can stay ahead of the curve if they adapt to the latest food trends that are characterising the Hong Kong restaurant scene.
“Customers want customised food that’s value-for-money and most importantly, Instagram-able!” says Michelle Chiu, head of F&B and lifestyle at JLL Hong Kong. Mid-market F&B restaurants that meet this need while staying true to their brand can satisfy Hong Kong foodies, she adds.
Some F&B brands have replicated the culinary experiences on the menu at their restaurants with some success. A number of premium hotels in Hong Kong will deliver their signature afternoon tea sets – with warm scones and clotted cream included – to your doorstep.
Mid-market restaurants would do well to do the same and offer “more than a take-out box” to customers, says Tong. He cites Mainland Chinese hot-pot restaurant chain Haidilao, from whom diners can order sets comprising the soup base and various food items that they can cook at home.
Those brands that make the effort to build and strengthen the new revenue stream from online orders will likely have more budget to allocate to renting and furbishing their restaurant outlets, he adds.


Smoodies wala fruit smoothies
Smoodies are 100% natural and 100% fruit smoothies. Set up by a team passionate about bringing good health in the tastiest way to consumers, Smoodies believes in using only natural ingredients to achieve that goal.
We are true to the vision and add no sugar, no preservatives (natural or artificial) and add nothing except for fruits and the occasional nut or seed.
Smoodies are created for the everyday everyone. You could be busy at the office, running to school, or busy with college or home, or sweating it out at the gym, our Smoodies will always be a fantastic companion to you.
Smoodies are a great source of fibre, vitamins, antioxidants and energy (the good kind!). Each recipe is a complex blend of fruits that give you the variety of fruit in your diet that you need to give your day a boost!


“Why Organic Food May Not be Healthier For You” screamed the headline and millions of nay sayers the world over could be heard to say “Yeah, we told you so.” But once again the demand for sexy headline got in the way of the truth.
Where did the germ for the story come from? It was published in the Annals of Internal Medicine but the article goes beyond the claim that there is no extra nutritional value in organic produce.
Quote: The published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods. Consumption of organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria.
The second sentence alone would suggest organically grown food is vastly superior to food treated with large amounts of chemicals that stimulate growth and kill pests. The long-term effect on humans is still largely unknown.
In a further qualification the Annals of Internal Medicine articles says the studies were heterogeneous and limited in number, and publication bias may be present. That would suggest the finding must be taken with a grain of salt. (I know, I know it’s not good for you).
Now look again at the bald headline. “Why Organic Food May Not be Healthier For You.” after reading the article am I wrong in concluding the headline should have read “Why Organic Food is Healthier For You.”
There’s plenty of anecdotal evidence that organic produce is far tastier than the mass-produced alternative and if the added benefit is that my family won’t be ingesting pesticides and growth hormones that’s good enough for me.
There is a rider however, we’re talking Certified Organics anything else is a bit of a lucky dip.
Bottom line – read beyond the headline.


When I think of summer one of the first flavours that comes to mind is lemon! It is so refreshing and bright, and pairs well with a lot of other flavours. Lemon drizzle cake is one of my favourite desserts – the cake is intriguingly fluffy and dense at the same time, meaning it is nice and soft, but perfectly moist as well. The sponge itself is nice and zesty, while the drizzle is tangy and lemony. The poppy seeds are a great addition too, because they give a lovely crunch to your bite and an appealing look! In this recipe I will show you just how easy it is to make this great cake with a tip on how to make that signature dome of a loaf cake. The method is very straightforward – called all-in-one method, you literally put all the ingredients in a bowl and mix – it’s that simple!
- 225 g plain flour
- 225 g caster sugar
- 10 g baking powder
- 225 g unsalted butter, softened
- 4 eggs
- zest of 1 lemon
- 20 g poppy seeds
- 85 g caster sugar + juice of 1 lemon
To achieve that bakery style, perfectly domed top with that lovely crack in the middle, pipe a line of softened butter down the middle of the loaf pre-baking! Simple!
- Preheat the oven to 160 degrees Celsius. Grease and line a loaf tin with some butter and parchment paper. Set aside.
- Place the flour, sugar and baking powder into a large bowl and stir together just to evenly distribute the baking powder.
- Add in the poppy seeds, lemon zest, butter and eggs. Using a wooden spoon or a mixer of your choice, mix until all the ingredients are combined and homogenous, for about 2 minutes.
- Pour the mixture into the prepared loaf tin and if you want, look at the pro tip to see how to achieve that bakery style domed top.
- Place in the oven and bake for 30 minutes. After 30 minutes check if the cake is browning too much, it will probably not be cooked yet. If it is getting dark, cover it lightly with some aluminium foil and bake for another 20 minutes. The cake is done when a toothpick from the centre comes out clean and when it lightly springs back from a touch.
- Let the cake cool slightly, but not fully. Make the drizzle by mixing the caster sugar with lemon juice and pour over a slightly warm cake. It should set quite quickly, but let the cake cool completely before serving. Once cooled, slice up, and enjoy!


How to make Beany Boy Hazelnutty?
Beany Boy Hazelnutty is an easy to make coffee, so now no more brewing coffee pots and waiting for that perfect cup of coffee.
Just add one spoon of Beany Boy Hazelnutty into hot/cold milk or water, along with the sugar you require. And viola here comes your perfect cup of flavored coffee within the comfort of your home and without burning a hole in your pocket.
Suggested recipes to try with the Beany Boy Hazelnutty Instant Coffee:
Beany Boy Hazelnutty Frappe
- 1 cup of brewed Beany Boy Hazelnutty coffee, frozen into ice cubes (approx. 6 ice cubes)
- 3/4 cup brewed Beany Boy Hazelnutty coffee, chilled in fridge
- 1/4 cup milk
- 1/4 cup cream
- Chocolate chips (optional)
- Combine the coffee cubes, brewed coffee and the cream in a blender.
- Blend well.
- Pour it in a tall glass and garnish with chocolate chips.


Is there a better way to celebrate summer than with a perfect piece of steak? Come and join us and see an expert butcher a side of beef and demonstrate how to cook the perfect steak.
Friday 24th November, 7pm at St Nicholas, 231 Barrington St.
Then enjoy a steak dinner, glass of wine, and a short talk about Jesus. $15. Register at tinyurl.com/steakevening
More info 332-2921.


Chocolate Cake Flavor. Filled and Covered in Oreo buttercream, chocolate drip, and oreos piled on top and side.
All cakes come on a white cake board. These cakes are available for pickup only.
Minimum 7 day notice for all orders. Please add you event date to notes. We recommend pickup the day before your event or the morning of your event. All cakes need to be stored in the fridge until 2.5 hours before your event start time.
6" & 8" - 50 coffee servings or 35 dessert servings (small)
8" & 10"- 90 coffee servings or 60 dessert servings (medium)
8" - 35 coffee servings or 20 dessert servings (single tier)
Coffee servings 1" X 1"
Dessert servings 1" X 2"
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Chef Craig Priebe has grilled pizza for more than a decade and his pizzas have won
numerous culinary awards. Chicago magazine called him a “pizza miracle worker”
and the Chicago Sun Times a “pizza expert.” For seven years, Priebe owned C.K’s
Grilled Pizza, a restaurant garnering acclaim from media including National Public
Radio, U.S. News & World Report, Travel + Leisure, Delta Sky magazine, Atlanta magazine,
Pizza Today, and the Atlanta Journal-Constitution.
Pizza Today named his restaurant one of “the Nation’s Top 100 Pizzerias” for five years
in a row and Pizza Expo awarded him Best International Pizza of the Year for the Gamberian
pizza. He returned and won first prize two years in a row with the New Orlean and the Jamaican.
Another grilled pizza, the Trattorian, won an additional award at the Mid American Pizza
Championship. The Atlanta Journal Constitution listed Chef Priebe’s restaurant on the city’s
annual “Top 50 Restaurants” list and Travel + Leisure featured it as one of the best six
pizzerias in America.
With award-winning food writer Dianne Jacob, Priebe has compiled his savory recipes for
the first time in Grilled Pizzas & Piadinas (DK Publishing, May 2008, Hardcover, 192 pages,
$20.00), bringing his culinary creativity and mouth-watering ingredient combinations into the home kitchen.
Craig Priebe has made regular local and regional television appearances demonstrating his
unique style of grilled pizza. In addition, he is a frequent guest instructor at Macy’s
Culinary Studio in Chicago and other such venues across the country.
Currently, Priebe is the executive chef for Henry Crown & Company in Chicago. He lives in
Elburn, Illinois, with his wife Karla and their two children.
Contact Craig at: email@example.com


Incoming food belly
What I love about growing up here is the local food, the relaxed lifestyle and that the beach isn’t too far away.
People would ask “what do you do when you go back home” and my answer remains the same, always - along the lines of food and family. How else would you spend your time at home?
Instead of writing about my trip back home, I’ll show you.
A mixture of local and Asian delicacies you can find in Kuching:
Filipino-style crispy pork knuckle (Crispy Pata) served with curry and plum sauce
Stir-fried crab with egg
Char Kuey Teow
Flat rice noodles stir-fried with soy sauce, prawns, beansprouts and cockles
Ais kacang with gula melaka
Shaved ice with red beans, a mixture of jellies and sweetcorn served with palm sugar
Cucur udang (prawn fritters) and fried tofu served with chilli sauce
Tomato soup with deep fried fish fillets and fish balls; and dried rice vermicelli noodles
Bak Kut Teh (Pork Bone Tea Soup)
Pork ribs stewed with garlic cloves, star anise, fennel seeds, cinnamon and coriander
Teochew-style Steamed Fish
A flavourful balance of saltiness and sourness from the garnishing - ginger strips, salted plums and vegetables, tomatoes and mushrooms
Dry noodles tossed in pork lard, soy sauce, sweet soy sauce, white pepper and shallots
Black bean kuey teow with beef
Flat rice noodles in black bean sauce gravy with beef and vegetables
Kai See Mee
Fried noodles with shredded chicken, shredded cabbage and mushrooms
Pork liver congee served with egg, minced pork and shallots
Stir-fried radish cake with egg and preserved turnips
Kolo mee (Originated from Sarawak)
Egg noodles tossed in pork lard and shallot oil, served with minced pork, barbecue pork slices and shallots
Midin (Only in Sarawak)
Jungle fern stir-fried with garlic
A coconut-based broth with a blend of shrimp paste, red chilli, sour tamarind, lemongrass, garlic, ginger and a mixture of herbs and spices
It's pretty much an eating cycle during my trip home but not complaining cause I am fully satisfied with all the food I've been missing for awhile! Till next time, home.
Thanks for staying till the end!
If you enjoyed this post, do show some love or continue leaving comments on my page on what you'd like to see next x
Much love xx
What to read next: Thinking about your next holiday? Why not try my post on Seoul, Korea to check out tips you need to know before travelling!


What if fruits & vegetables could be a fluffy, delicious breakfast treat?
Better yet, let's do it without butter, sugar or eggs, so more people can enjoy them.
Awesome Bites Co. was born to make allergy friendly treats so delicious that they've been known to stop crying toddlers, while made with wholesome ingredients that most people can eat without worry and are healthy so you feel good about yourself after devouring a treat.
Growing up in my home, we showed love with food. When we love you, we feed you. When our baby girl, Aurora, had her first allergic reaction to food, I was terrified and, silly as it may seem, I felt like I lost a tool to show love. I spent hours at the grocery store reading labels, calling companies to check for cross contamination, and researching ingredients. I was disappointed. I was frustrated. Everything seemed to be cross contaminated and/or full of ingredients that no child should eat: sugar, shortening, chemicals and things I can’t pronounce. Every time a product was made without eggs or milk or nuts, it just seemed to be replaced with things that I would never want my child to eat.
So I did the only thing I knew to do... I made Aurora food I could feel safe and proud about, and that's the beginning of this journey: reinventing treats.
MADE WITH MORE, NOT LESS
Meet the Super Muffins!
My name is Jennifer Thai & I'm Aurora's mommy, a baker in the wee hours of the morning & the Chief Officer of Awesome behind the Awesome Bites Company.
After 10 yrs in corporate America, I found my calling to make a difference in how we eat one muffin at a time. I've spent the past year perfecting these treats & a summer apprenticing at an artisan bakery to make these muffins a reality for all.
I have a BA in Economics from Rice University, a MBA from Duke University, and I'm also a Certified Texas Food Manager and ServSafe Food Allergy certified.
Use the buttons below to contact us with any questions or access our Order Form for ordering instructions and available flavors. Most orders require 72 hrs notice. Delivery is available for an additional fee in the following areas: Heights, Rice Military, Rice Village, Upper Kirby, Galleria, Memorial, and Energy Corridor.
Thank you & have an AWESOME day!
Food Allergy Info
About Food Allergies
Food allergy is a disease in which the body’s immune system mistakenly targets a harmless food protein (an allergen) as a threat. To fight this threat, the body releases histamine and other chemicals, causing symptoms that can range from skin rashes and stomach problems to life-threatening anaphylaxis.
Although a person can be allergic to any food, eight foods (milk, egg, peanut, tree nuts, wheat, soy, fish and shellfish) cause most food allergy reactions in the U.S. Anyone, at any age, can develop a food allergy, but the impact on children is especially severe. There is no cure, and no standard treatment to prevent food allergy reactions. Strict avoidance of problem foods is the only way to stay safe.
With the number of people who have food allergies increasing at a significant rate, this potentially fatal condition is a growing public health issue. The numbers tell the story:
- Food allergies affect up to 15 million Americans, including 1 in 13 children – roughly two in every classroom.
- Nearly 40 percent of these children have already experienced a severe or life-threatening reaction.
- According to the Centers for Disease Control and Prevention, the number of children with food allergies in the U.S. increased 50 percent between 1997 and 2011.
- Every three minutes, a food allergy reaction sends someone to the emergency room.
Additional information on food allergies can be found at: www.foodallergy.org
+ Where is your product produced?
We bake in a certified commercial kitchen with dedicated mixers, pans and separate locked storage. The kitchen is cleaned and sanitized twice before we bake and we do not share the space during our operations. I am a certified Texas food manager and ServSafe food allergy trained and enforce strict cross contamination guidelines on baking our products as well as sanitizing our equipment.
+ What if I don’t have food allergies?
Awesome Bites Co. makes treats to share with the people you love. Our treats are made with ingredients that more people, and that includes you, can enjoy. We sweeten with whole fruits & vegetables so the treats accommodate people with low GI sugar diets; such as diabetics. They are made with good healthy ingredients so you’ll feel awesome eating them whether you are 2 years old or 82 years old. Without eggs, dairy and added sugar, our products don't have cholesterol or animal fat or ingredients that often make your body feel crummy. Every mini muffin is jam packed with a 1/4 serving of fruits/veggies and without nuts, you can eat them without worrying about the people around you.
+ How long does your product last?
To ensure maximum taste and freshness, our product should be eaten as soon as possible. Since our product does not use any preservatives, not even refined sugar, our product can last 3 days at room temperature (72F or below), a week in the fridge, and a month in the freezer. The best way to store our muffins is in the freezer and eaten by reheating in the microwave for 15 to 25 seconds.
Awesome Bites Co. strives to make treats that more people can enjoy and feel awesome about eating. In order to provide treats that are not only made with great ingredients but also do not include and are not produced in facilities that may come in contact with certain food allergens, we are limited to suppliers of ingredients. Our limited list of approved suppliers makes it difficult to accommodate additional food allergens and continue to produce a stellar product. Please check the ingredients on our products for your own safety and if you have any questions that are not answered below, please contact us.
+ What do you mean your muffins have “no added sugar”?
Our muffins are sweetened with whole fruits and vegetables such as apples, bananas, carrots and dates. We do NOT use agave, honey, molasses, stevia, any refined sugar, or sugar substitutes such Splenda or Sweet & Low. We do not use fruit concentrates or pasteurized, processed fruit juices. Fruits and vegetables have naturally occurring sugars along with vitamins, minerals & fiber, so you will find grams of sugar in our Nutritional Facts. I keep the peel on any fruit and vegetable that I can so y’all get more fiber… however, I do stop at banana peels… that’s not very tasty. For our Super Muffins with chocolate, there is a small amount of evaporated cane sugar; we use Enjoy Life chocolate in our products, which are top 8 food allergen free.
+ Do you ever use any sugar products in your treats?
Outside of our Super Muffins, I occasionally introduce new treats which are more of the dessert variety like brownies, cookies, and cakes that need frosting. In these situations, I use as little organic coconut sugar as possible.
+ Is every treat free of dairy, soy, eggs, and nuts?
Every treat from Awesome Bites Co. is free of dairy, soy, eggs and peanuts. We do however use COCONUTS, which according to the FDA is classified as a tree nut. According to the ACAAI,
“Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”
We do not use any other tree nut in our treats.
+ How do you handle cross contamination?
We take cross contamination very seriously.
First, all of the ingredients used in our treats must be sourced from a supplier that do not also produce dairy, soy, eggs, peanuts, and tree nuts (except coconut) along with our ingredients. We contact each supplier to verify how ingredients are manufactured. Please keep in mind that although we strive to ensure there is no cross contamination with how the ingredients are produced, there are still food recalls and the logistics involved with transporting the ingredients. As a food allergy consumer, always be prepared.
Second, all of the equipment used to produce our treats are cleaned and sanitize per guidelines from SafeServ on handling food allergens. Everyone involved in the making or packing of our treats must wear fresh clothes and aprons when they arrive along with lots of constant hand washing.
+ Can you make your products gluten free?
We offer a number of gluten free items and are exploring adding additional flavors. Although we source gluten free ingredients for these items, we do not produce gluten free treats in a separate bakery. We do bake our gluten free products at a separate time than our gluten products and we use a separate mixer and all other equipment is thoroughly cleaned between batches. Our baking powder is also gluten free, but does contain non GMO corn.
+ Is your product organic?
None of our ingredients are genetically modified. We try to use organic ingredients where possible. We use organic unbleached white flour and most of the fruits and vegetables are organic unless seasons do not permit. Our gluten free options are made with gluten free flour that is certified organic, non-gmo, kosher & vegan.
+ Is your product free of preservatives and artificial ingredients?
We do not use any preservatives or artificial ingredients in our product. Our vanilla and lemon extracts are derived from vanilla beans and lemon rinds. Frosting is made with natural food colorings such as beet juice or turmeric. Please contact us for more information.
+ Is your product vegan?
Yes, all of our products are vegan. We do not use dairy, eggs or refined sugars in any of our products. In our gluten free products, the xanthan gum is also vegan & kosher.
+ Is your product kosher?
We are not certified kosher; however, we do not use dairy, meat, or eggs in our products. The fruits and vegetables we use are not generally at risk of insects or bugs. We do use vanilla and lemon extract in our products that are certified kosher.
+ Is your product halal?
We are not certified as halal; however we do not use dairy, meat or eggs in our products. We do use vanilla and lemon extract in our products that contain alcohol, but are certified kosher.
+ If I can’t make it to the farmer’s market, can I place an order?
Yes, you sure can. Please click the Place an Order button and let me know how I can help you. We have a minimum order of a dozen mini muffins and at least 72 hours in advance.
+ Do you deliver?
Delivery is available for an additional fee of $5 in the following areas: Heights, Rice Military, Rice Village, Upper Kirby, Galleria, Memorial, and Energy Corridor. Please contact us for more information.
+ How are payments processed?
All credit card payments are securely processed through Square.
+ Do you ship?
Not yet, currently shipping is not available. We expect to launch shipping early 2017.


Here’s What’s Currently on the Stand
We’ve got a great season planned for you. We’re excited to start if off with our fresh, tender asparagus – available now!!
Rhubarb’s ready now too!
Bring on the muffins, chutneys, and pies!
Here’s What’s Coming Soon…
There’s nothing better than the FIRST taste of strawberries each year! They’re usually ready sometime around the middle of June.
Wanna know exactly when?
If you haven’t already, sign up for our Farm Fresh Alerts. You’ll get notification right in your inbox when all of our yummy crops are ready – plus you’ll get a copy of our newest recipe e-book.


Because you can use boneless turkey breast instead of roasting the entire turkey.
This post will provide easy instructions on how to roast a turkey breast. We traveled this Thanksgiving. But we still wanted something like a boneless turkey breast recipe that was easy to deal.
This roasted rolled turkey breast was definitely a winner! Most supermarkets sell turkey breasts solid frozen.
Besides, producers inject turkeys with a brine solution and flavor enhancers. This boneless turkey breast in oven a couple of issues:. Instead, you can opt to buy either whole boneless turkey breast or butterflied turkey breast.
I hope you can find the one with skin-on like I did. You will see how to roast a turkey breast in this recipe post. The looking for preston of servings will never be quite the same as to how much to buy. Because this is a boneless turkey breast, you will get a lot more meat for 3 pounds than from regular turkey breast.
And that is a nice good sized slice of turkey.
This assumption leads to 6 servings of a turkey breast that is 3 pounds. By the way, this is the size most commonly found in the supermarkets. I also used 3 pound boneless turkey breast. But on the other hand, we all overeat turkey and boneless turkey breast in oven leftovers.
I Seeking For A Man
For example, I eat just enough turkey to leave room for other delicious thanksgiving foods. Then you can easily stretch a 3 pound boneless turkey breast to about 8 to 10 servings.
If your boneless turkey breast came frozen, place unopened breast in cold tap water for 1 to 3 hours. Change water every 30 minutes to keep the nreast breast in the safe temperature of less than 40 degrees. I never thaw the flash chat adult breast at room temperature.
It is not safe at all because it boneless turkey breast in oven lead to accumulation of histamine and bacteria. I usually roast it at degrees.
However degrees can work, but it will take a bit longer. It can also potentially dry boneless turkey breast. I prefer to use butter and most recipes do as. But oil has no water content.
Roasted Turkey Breast - Dinner, then Dessert
Spokane Washington girls that want sex you for all the tips! Looking forward to boneless turkey breast in oven this next bonelesa. You yurkey great tips and this turkey looks amazing! Your email address will not be published. Recipe Rating. This site uses Akismet to reduce spam. Boneless turkey breast in oven how your comment data is processed. You are here: Jump to Recipe Print Recipe. Main Course, Roast.
American, Other. Prep Time: Cook Time: Resting time: Total Time: Dini The Flavor Bender. Ingredients Roast Turkey Breast 1 turkey breast skin-on can be bone-in or notabout 3 lbs Kosher salt to season 3 tbsp Cajun seasoning see notes 1 tsp sugar or honey 4 tbsp vegetable oil or melted butter 1 - 2 cups of chicken or turkey stock Extra bdeast or melted butter to be used when broiling the turkey breast.
Boneless turkey breast in oven I Am Seeking Swinger Couples
Other Equipment Quarter sheet pan lined with foil to make clean up easier A wire rack that fits inside the sheet pan Meat thermometer Basting brush. Instructions Turkey Breast. Prepping the Turkey Breast Place the turkey breast on a plate, and sprinkle kosher salt over the whole turkey breast. Roasting Turkey Breast On the day you're roasting the turkey boneless turkey breast in oven - remove the turkey breast from the fridge at least an hour before you plan to roast it.
Remove the turkey breast from the oven and keep it covered with foil for boneless turkey breast in oven least 20 minutes. Before serving the roast on the day of If you massage by black girl the turkey roast was in the fridge, remove it at least 40 minutes before grilling to let the roast come to room temperature. When boneless turkey breast in oven, remove the roast from the oven and serve with other side dishes and turkey gravy.
Turkey Gravy Measure how much pan drippings you get from the turkey roast in a measuring cup. Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour and whisk until there are no lumps in the flour.
Keep stirring this roux until the color changes to brown, and it smells quite nutty.Locanto Personals Rockhampton
Pour the gravy into a bowl and cover with plastic wrap - anyone wanna Chicoutimi nudes sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.
Previous Post: Next Post: Love your weekly recap Heidi!! I love how lovely this roast turkey breast looks like. Thanks for the round up of Friday faves. Will enjoy all the helpful info. I made boneless turkey breast in oven turkey roast for my family over the holidays. Huge hit!
I Looking For A Man Boneless turkey breast in oven
I was hoping for leftovers for sandwiches, but apparently my family was pretty hungry! Tukrey recipe! Love Friday Faves and love turkey! Checking out that interview with Matt—I just bought his book boneless turkey breast in oven it arrived yesterday! It is so great! Our 3lbs turkey breast is definitley taking much longer than 30 minutes.
Roasted Turkey Breast Recipe - Add a Pinch
But I do love it so! The boneless turkey breast in oven of the roasted turkey breast looks really delicious and so does the taste! I followed this recipe and used a very healthy turkey breast. This made a great dish! Turkej poured the leftover juices over buttered new potatoes and it added great flavor!
Looking forward to making this again! Many thanks — great recipes withstand the test of time.
I WILL be making this again, and again! I cannot believe how juicy this. Let it rest and it was some serious boneles eating. I am a dark meat person through and through but I would have this in a heart beat. Just make this recipe and you will love boneless turkey breast in oven Side note: Tried cooking turkey for the first time this boneless turkey breast in oven.
This is an awesome recipe and so easy to make! The turkey was juicy and super flavorful. That looks so delicious! My turkey breast needed to cook for twice as long as this recipe.
I had a bonelexs boneless turkey breast in oven bone -in breast and cooked it for an hour at not for 45 minutes as reccomended My meat was at degrees after an hour. Twice what you suggested in your recipe. Also, all poultry should be cooked to or and then rested. Please revise your cooking time. Sorry you had to cancel.
If I stuff and roll the turkey breast boneless, skin onwhat should I count on for cooking time and temperature? This recipe was really nice!
However, the turkey breast took much longer than the calculation given for weight. And certainly longer boneless turkey breast in oven 30 minutes.
I wish I had looked at other websites for a bojeless appropriate cooking time. Otherwise delicious!


Question Time… I get asked this a lot!
Are Carbs Bad for you?
In simple terms no, they just have a bad rep. They are not evil and consuming them will not make you fat.
It’s suggested that you should eat between 45-60% healthy carbs in your diet. But this could differ depending on your goals.
Carbs are a source of energy just like fat and protein. In fact carbs have the same amount of calories per gram as protein… 4 yes 4 calories per gram. Fat on the other hand has 9 calories per gram.
So what do carbs do?
They’re the main source of energy for the body, your body turns carbs into glucose or blood sugar and your body needs glucose to do everything from brain function, to breathing to walking and training. But too many carbs or the wrong carbs can cause high bloody sugar levels and slowly erode the cells in your pancreas that produce insulin and long term damage can include diabetes and hardening of blood vessels.
So why do carbs have a bad rep? The difference beween carbs…
The type of carb you eat will have different reactions in the body. For example healthy carbs like vegetables, wholewheat, legumes, grains and whole fruit take longer to break down in the body, which means your appetite is curbed for longer and these give you good energy for a workout. They also promote healthy digestion, a healthy heart and keep your cholesterol in check. These healthy, fibre rich carbs do not cause a blood sugar spike…
👌If you don’t consume enough carbs you can become weak or lethargic.
👌The only way to get fibre naturally is by eating healthy and complex carbs, fibre is so important for gut health.
👌Women need 25g of fibre per day
Other less healthy (or refined) carbs for example sugar (white bread/ pasta, chocolate, ice cream, doughnuts, cake etc) have barely any or no fibre content and can cause Insulin resistance which is the stepping stone towards Diabetes. These sugars have no nutritional value for your body (no minerals, vitamins, fats or protein) and can be turned into FAT by the liver.
Sugar is broken down quickly in the body and you get a ‘sugar high’ giving your brain a huge surge of dopamine (the feel good factor) and hence you crave this at 3pm rather than carrot sticks!
So what should you do?
You should aim to choose high fibre carbs which take longer to break down by the body and giving you energy for a longer period of time. But this doesn’t mean you can’t have a treat now and then, just make sure it’s not too regular and you don’t get addicted to that dopamine releases post sugary treat consumption.
Remember Carbs do not make you FAT 🙂… You just have to choose the right ones.
Enjoy your carbs, eat well and be happy
P.S. I personally love carbs!


Nature, indulgence and gastronomy go brilliantly together. Especially when talking about a region which not only offers natural beauty, but is also able to yield a large number of sustainable, regional and high-quality products. A combination that simply does good and contributes to a desirable lifestyle for us locals, guests and visitors to our beautiful region.
What’s that swimming in the Möll?
The Möll River is not just a natural paradise, it is also popular with fly fishermen from near and far. The main feature of the natural fish population in the Möll is grayling, which of course provide many a culinary delectation. If you’ve ever tasted grayling on buckwheat-vegetable bubble and squeak, you will surely have been delighted. No matter if you caught the fish yourself or not. By the way, that fish with its valuable Omega 3 and 6 fatty acids is healthy is known far and wide, anyhow. Enjoy your meal and good fishing.
Feasting by the Alpe-Adria-Trail
Just because you’re walking a long-distance hiking trail doesn’t mean you should not feast like there’s no tomorrow. Along the legendary Alpe-Adria-Trail, you can experience the various regions through which the trail leads even in a culinary regard. After walking, specialities such as Glockner lamb, Tauern veal or Alpine salmon are served up to enchant the senses. That makes walking the next day even more enjoyable and provides enough energy for the long way.
Lamb from the Hohe Tauern
Enjoyment from the region and in the region, there is hardly a better way to put this motto into a practice than with the Hohe Tauern lamb, a true speciality of the region. It grows up in the region, enjoys the healthy and tasty grass and herbs of the Hohe Tauern, thus ensuring high meat quality and regional delights. Every year in late summer, we celebrate a big festival in honour of the Tauern lamb and enjoy great, regional dishes combined with a large number of healthy products from the region.
Eat & drink in OBERVELLACH:
- Grillkunst Restaurant & Lounge
- Restaurant Genuss-Stüberl / Erlebnisbad
- Almgasthof Himmelbauer
- Restaurant Erlebnishotel Mölltal
- Gasthof “Zur Burg Falkenstein
- Restaurant am Campingplatz
- Pizzeria-Restaurant El Chapo
- Cafe Oberstbergmeisteramt
Eat & drink in REISSECK
- Gasthof Herkuleshof am Danielsberg
- Gasthof Penker Wirt
- Gasthof Kirchenwirt
- Café-Restaurant “Das Bad-Stüberl”
- Landgut Moserhof
- Pizzeria Steiner
- Gasthof Alpenheim
- Poldi’s Jausenstation
- and so on and so forth…
Delicacies in Obervellach – Reisseck and the Hohe Tauern National Park region (edition 2020)


A gourmet kitchen is every avid home cook’s dream. It doesn’t have to look like a professional kitchen, but it does need to have appliances and a design that makes cooking easier.
If you’re an avid home cook who’s considering pursuing a kitchen remodeling project, here are some of the features worth considering:
1. Top-of-the-Line Kitchen Appliances
It’s not uncommon for a gourmet kitchen to have many of the appliances found in a commercial kitchen. Some of these appliances include a large 48? refrigerator and freezer, dual ovens, a six-burner stovetop, and a wine cooler. While these appliances would certainly be nice to have in a gourmet kitchen, they’re not must-haves. For more casual cooking enthusiasts, standard stainless steel appliances and a well-stocked pantry should be more than enough.
Of course, the kinds of appliances you need in a gourmet kitchen depend on the cooking you specialize in. For instance, if you’re more into baking than cooking savory dishes, a double oven would be a more practical choice than a stovetop.
2. Industrial-Strength Ventilation
If you’re going to use professional kitchen appliances, your kitchen is going to need industrial-strength ventilation. That’s because commercial-grade appliances produce more heat, smoke, and vapor. It’s common knowledge that adequate ventilation is essential in any kitchen, but if you find them too unsightly, you can conceal exhaust hoods in cabinetry.
3. Easy-to-Reach Shelves and Cabinets
When you’re racing against the clock to cook meals by dinnertime, you’ll need to multitask to finish them on time. Multitasking is a lot easier if your tools and ingredients are within arms’ reach.
Keep in mind kitchen shelves and cabinets also play an important role in determining your kitchen’s aesthetic appeal. If you need to update your cabinets, you can have your contractor do cabinet resurfacing work on them.
4. Self-Sustaining Kitchen Island
You won’t be able to multitask effectively if you don’t have enough space. It’s not uncommon for gourmet kitchens to have two kitchen islands that offer plenty of cooking space and allow more than one person to prep and cook meals.
Let’s Start a Conversation!
DreamMaker Bath & Kitchen of Southeast Florida offers a wide range of professional remodeling services, including kitchen and bathroom remodeling. To request a consultation, call us at (772) 288-6255 or (561) 459-1004 or fill out this form. We serve homeowners in Jupiter, FL, as well as the surrounding communities.


Vita-Mix Total Nutrition Center
• Ideal for making silky smooth green smoothies from fibrous leafy greens
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• Excellent formaking silky smooth milks and sauces from nuts and seeds
• Makes smoothchocolate drinks from raw cacao beans and nibs, which other blenders won’t
• Manages all typeof tougher material, fruit skins, stalks, pineapple core, vanilla bean etc
• Can work withextreme temperatures, suitable for creating instant raw ice cream as well asboiling hot soups and blended teas
The Vitamix 5200 Range is available in red, white,black or brushed stainless steel.
• Juices from whole foods can be made in 4 minutes (for a full container of 2 liters !) from start to clean up - Nearly 15 to 20 minutes faster than juice-extractors - with nothing thrown away!
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From the manufacturer’s brochure:
It's Fast and Very Delicious
• Grind whole grains into healthful, pastry-fine flours in 90 seconds - and mix into bread dough in just 2 minutes
• Cook soups, sauces, puddings & gravies without lumping, burning or scorching.
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• Homogenize frozen drinks
• 35 Food Processes - done quickly, and without attachments!
Only Vita-Mix Total Nutrition Centre Enables You ToDrink Whole Fruits & Vegetables
Whole fruits and vegetables can be made drinkable.Just what is "total juice?" It's made in the Vita-Mix bypureeing whole fruits and vegetables to a smooth, creamy texture. Thisfiber-rich, vitamin-rich puree is then treated like juice concentrate. Addingsmall amounts of ice cubes or water produces a delicious juice consistency.
Total juice (sometimes called whole food juice) preserves the healing, energisingnutrients which our Creator engineered into whole fruits and vegetables.
How the Vita-Mix Juices, Grinds, Chops, Kneads, Cooks,and Freezes - in Seconds - Without Attachments!
Patented Pop-On, Pop-Off Lid: Removable plug lets you use the tamper and addingredients while processing. Unique vent allows escape of steam whenprocessing piping-hot ingredients.
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2 Litre (1/2 Gallon) Container Calibrated with Ounces,Cups and Metric Measurements for Easy Measuring: High-impact polycarbonate is used to make windshields for jetairplanes. In the new Vita-Mix container design, it permits two very importantbenefits not achievable with stainless steel: the convenience of "seethrough" and molded "speed-processing" channels that produceperfect results in about half the time. This container design enables you tomake just one serving or enough to serve the whole family.
Never-Sharpen, Micronizing, Hardened Stainless SteelBlades: Vita-Mix tested hundreds of blade configurations andchose two designs. A "WET" blade that produces the highest qualityrecipes in the least amount of time and a "DRY" blade which enablesyou to grind whole grains into pastry-fine flours in 90 seconds (available onthe Super TNC model only).
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Durable 12-Sided Coupling that can Grind WoodenBlocks: The container , blades and coupling are so durablethey can grind wooden blocks into sawdust. This is a laboratory test andshould not be done at home. Most drive-couplings are 4-sided and have to berotated before the container will fit on the motor base. Vita-Mix eliminatedthis time-consuming aggravation by making the motor coupling 12-sided. Thismeans the Vita-Mix container connects to the motor base perfectly every timeyou use it.
Infinite Speed Control: New technology enables the Vita-Mix TNC to perform dozens of foodprocesses at slow speeds without stalling: such as chopping, grinding, whipping,blending and stirring.
Super-Powerful, 2,3-Horsepower (!), Commercial-DutyMotor with Self-Cooling Fan: DoublingVita-Mix's power to juice, freeze, grind and cook 2 to 5 times faster. It has abuilt-in circuit breaker to prevent motor damage in the rare event ofaccidental overload.
Commercial-Duty Cord with Cord-Storage System: This cord extends from 18 inches to as long as 6feet! Hideaway feature keeps unused cord out of the way for safety andeliminates a cluttered counter top.
Vita-Mix - arguably the world's best blender. Thequality in materials and design is obvious. This is an appliance that is builtto last, with the power and versatility that will quickly make itself anindispensable part of your kitchen. Expensive? Yes. Value for money? Definitely!
Now you can get 10 hard working kitchen appliances inone! And get 3 Free Gifts just for trying it! In addition to your Super TotalNutrition Center, you'll also receive "Vita-Mix Recipes for BetterLiving" containing over 300 quick and delicious recipes for soups dessertsand more...our step by step Getting Started manual with 355 full colorphotographs...a Quickstart Instructional Video which shows you how to use yourVita-Mix...
Juice, freeze, "cook", grind, blend, whip,crush, shred, puree, dice, frappe and much much more! Make your own safe,natural baby foods. Children love the smoothies! The VitaMix TNC does the work!
Wouldn't you love to lose weight, trim down, look morefit and actually enjoy doing it? Now you can with the Vita-Mix TNC ! Just fillyour Vita-Mix TNC with your favorite fresh whole foods, flip the switch...andenjoy! Amazing things begin to happen to your body when you begin to eatbetter...the easy Vita-Mix way.
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The Poultry Federation of India is the voice of the Indian Poultry Industry, committed to its growth. Serving producers and processors of turkey, chicken, quail, squab and egg products, the PFI provides a united voice for the industry with government, media and the general public.
The mission of the PFI is to preserve, promote and protect the activities that bring value to stake holders of the poultry industry in India.
Federation membership consists of growers, producers, industry employees, allied industry suppliers and "main street" businesses, which recognize the importance of poultry in India's economy.
PFI officers, directors and committee members represent all segments of the poultry industry and serve without compensation, giving freely of their time and talents to keep poultry industry competitive.
Committees, coordinated through the PFI office, carry out most activities. These committees plan and implement the Federation's activities.
In addition to representatives from all phases of the poultry industry and allied industry, personnel from various organizations have come together to serve the poultry industry.
Provide your personal info to receive Poultry Federation of India contact details to your phone / email


- This event has passed.
Holiday Party – Pot Luck
December 10, 2016 @ 6:00 pm - 10:00 pm
Please join us for our annual holiday party. Grab your best holiday outfit (or don’t its okay we just want to see you) come celebrate the holiday season with your community.
Update November 27 – The following items are being brought to the party please review before you complete your RSVP.
Beef Texas chili and cornbread bread pudding
Other Main Course Dish, Desert
Side Dish Vegetables, Coffee Tea – Coffee maker, Cups Cold Beverage, Cups Hot Beverage
Cheese & crackers
Drinks (non alcoholic only please), Cups Cold Beverage
Turkey, Ham, Vegetarian Main Course
Side Dish Vegetables, Desert
Please RSVP below, tell us what you are bringing – a dish to share or other party supplies.


Gravy Recipe Using Chicken Wings ((TOP))
The gravy's made with chicken wings, carrots and onions, all roasted to golden deliciousness and then simmered in chicken broth with fresh herbs to draw out all the wonderful "real deal" flavor. It can be made anytime you have a few hours at home. Almost all of it is "hands-off" time, so you can just enjoy the wonderful aroma that fills your home as you tend to other things.
gravy recipe using chicken wings
Which is another wonderful reason for make-ahead gravy. When you grill, smoke or deep fry a turkey you don't get the good turkey drippings, which make for delicious gravy. Sure, you can purchase gravy in a jar at the grocery store or make a quick gravy from chicken broth, but it's nothing like the real thing. This make-ahead gravy is loaded with delicious, real-deal flavor and (if you don't tell), I have a feeling, not a soul will know you didn't labor over the hot turkey pan!
I finished making gravy according to your make ahead recipe this afternoon, and just threw out the recipe I have been using for the last few years. Yours is delicious and superior by far! I did use my homemade chicken stock, which never hurts, and I cut back on the fresh rosemary by half as sometimes it overpowers.Thank you, thank you.
Hi I made my list of ingredients as I want to make this make-ahead gravy for Christmas. Since I don't have the energy I used to have everything I make for Christmas Dinner, except the turkey and cole slaw, needs to be made ahead of time and freezing does not alter the flavor of any recipe. Question: I roast my turkey in the oven and I would like to add the drippings to the made-ahead gravy. Does this make sense to you? Thanks.
I hate to buck the trend of very positive ratings here, but I made this gravy for Thanksgiving, and followed the recipe precisely. Unfortunately, although it looked like a nice gravy, the result was bland and not good at all. I was very unimpressed, especially since it took quite a bit of effort to produce.
Chris, I had already purchased turkey thighs, wings and necks by the time I found this recipe. However, I did follow your directions. My question is: did you get much liquid from roasting the chicken wings (that can be skimmed), before you finished broth in the Dutch oven?I didn't have much liquid from roasting the turkey parts and wondered if I used chicken wings if I would have that to be able to get more flavor. Thank you.
Happy Thanksgiving Chris,I took your suggestion & used chicken legs & thighs as wings were not available. Made the broth yesterday but will complete the gravy tomorrow. Can't wait to taste the finished gravy. The broth itself is delicious. I've tried many variations of make ahead gravy over the years but this is the best by far. It will be my "go to" from now on. I could not bear to waste all that yummy chicken so I was able to save what I needed for another chili recipe
This gravy was delicious--very flavorful and a smooth texture. I made half a recipe this week to try it out with your make ahead mashed potatoes---equally yummy! I am going to make another batch to freeze for Thanksgiving. I am also making your brioche rolls for the freezer.Now I will only have to worry about the turkey on Thanksgiving morning. I am wondering if I can cook the wings and veggies in a roaster with the lid on instead of roasting on a sheet pan. My oven was a mess afterwards! Thanks!
Hi Chris,I want to make the "make-ahead gravy" for Thanksgiving but I am having trouble finding whole chicken wings in my area. Could I use the drumettes or chicken thighs or a leg/thigh combination? Help! Thanks for any suggestions you may have.
Hi Chris. I am so excited to find this recipe and can't wait to try it. My only problem is my hubby is a huge fan of giblet gravy... Any suggestions as to how I might include them? I'm thinking I might roast the giblets with the turkey then just cut them up and add them when I heat the gravy up. Thoughts?
Hi Candice, I use Trader Joe's low sodium organic chicken broth. I really like the flavor and the pretty color but honestly, I think any good chicken broth would work well here as you're kind of making your own delicious homemade broth with this recipe.
Thank you for all of your great recipes! I've been making this gravy for years with great results. The only thing I do differently is pay the high price for turkey wings because the recipe I've been following all these years called for them. Next year I'll go with the chicken wings. Thanks!
Hi Chris-- I love your recipes and this sounds like another winner. I have just one question. Can you use cornstarch instead of the flour? My traditional turkey gravy I use cornstarch and never have issues with lumps at all.
Hi Scott and Chris!!! Yippee kye oooooooooh!!!! You guys rock! This was one of the best gravy recipes PERIOD! A deliciously velvet gift for the palate! Making this was a pure joy, and the house was filled with the most amazing aroma of herbs and magic! Using a braising pot is absolutely necessary to make the wings cook evenly. The wing meat, carrots, and onions were used to make an awesome risotto afterwards.
GRAVY COLOURRoasting the chicken wings until they are golden will help to give your gravy a nice, dark colour. But if you find that your gravy is too pale, or you want to make it a bit darker, I recommend adding a dash of soy sauce. Slowly add the soy sauce until you have the desired colour, but keep in mind that the soy sauce will also add additional salt (as well as umami flavour) to your gravy.
GLUTEN-FREE GRAVYSimply omit the flour from the recipe, and use cornflour (cornstarch) to thicken the gravy towards the end. The gravy will have slightly different consistency, but it will taste the same.
Hi Fiona,At a pinch, you could use chicken thighs as the bones will still give nice flavour to the gravy. But chicken wings would be my first choice as the cartilage in the chicken wings will give the gravy both richness and body. The cartilage creates gelatin when boiled, and this helps to thicken the gravy. Also, chicken wings have a lot of fat, and fat equals flavour ? Hope this helps!
This was really good! I used boneless chicken breasts and made it in my electric skillet. We ate it with mashed potatoes and fried okra. I forget to use okra and saw your suggestion and made it since I had some in the freezer. Thanks for the recipe.Shon
My husband is a country boy and he loves soul food (my son does too). I do not eat meat! I am always looking for recipes that will make him happy. I found your YouTube page a week ago and I just tried your old fashion chicken. My husband LOVED it! He asked me where in the world did I learn to make chicken like that! Lol. I am so happy I found your blog. I will definitely be making more of your dishes. You are a great chef. Thank you so much for sharing!!!
To bake: Simply place the prepare the recipe in an oven-safe pan, cover with an oven-safe lid or foil and place it in a 425F preheated oven for one hour. Sometimes, I like to bake it uncovered for the final five minutes in order to brown the chicken skin a bit more. this is totally optional.
If cooking on the stovetop, simply cover and cook for 25 to 30 minutes until the thighs are completely done and the gravy becomes smooth and velvety. However, you will need to be stirring at intervals to prevent the chicken from stickng to the bottom of the pan.
The ultimate chicken and gravy, so good you'll be licking your plate! Simple to make and full of flavor to drizzle over your Thanksgiving or festive roasts. An unmissable chicken gravy to smother your perfectly roasted chicken with.
This is our ultimate chicken and gravy, it's so good we just had to share it with you all. It's adaptable and scalable for any sized gathering. Think of all the goodness and nutrition you'll get from the ingredients in this chicken gravy - it's not just delicious! In our opinion it's always better to make more, as you'll definitely be going back for more. Trust us.
This chicken gravy is the best accompaniment to our perfect crispy roast chicken and rosemary roasted potatoes. Whether this is for a traditional English Sunday roast or a scaled back version of your Thanksgiving roast, it doesn't matter. We love how adjustable this gravy is to your needs and we'll give you all the tips for how to make the most of it. Don't forget your appetizers like these brown butter ricotta crostini with prosciutto.
We know you'll love this chicken and gravy recipe as it's exactly what your roast is screaming out for. You'll love it so much that you'll always want to make your gravy this way going forward. Don't forget to leave some love in the comments and rate the recipe!
Tried & tested - we've been making gravy like this for many years. There's a time and place for store bought gravy, we get it, life is busy. But this recipe is great for when you want to turn things up to another level!
Roast chicken tray leftovers - you'll be using roasted veggies that form the base of the gravy along with spare bones. These are from our perfect crispy roast chicken.
The above ratios are approximate and to be used as a guide. Everyone has their own preference when it comes to chicken gravy thickness so you get to choose if you want to reduce the final gravy to make it thicker or not. Or, if you want the chicken gravy thinner, simply add some more water.
Roast the bones - if you'd like a super rich brown chicken gravy, roast the bones with the veggies in a hot oven for 15 minutes to darken everything before continuing with the recipe.
Leftover bones - don't throw chicken bones away after you finish your roast dinner, save them and put them in the freezer to use again at a later date. It's handy to have them on hand if you don't have any from the current roast chicken to use! If using from the current roast, use the wings and drumsticks, you can always reheat the chicken or keep it warm until you're ready to serve everything.


Do you ever find yourself eating foods every day that you know you shouldn’t? Do you have uncontrollable cravings for chocolate, potato chips, or fizzy?
No matter how much you exercise or how carefully you plan a good nutritious diet, unless you are able to support those good healthy lifestyle and eating choices by dealing with your emotions, you will have a hard time sticking to that plan.
Our emotions cause cravings and as we all know, cravings are very powerful and so many of us use food to tranquillise a lifetime of emotional pain.
But – the tapping technique can reduce and very often eliminate your immediate cravings in as little as one or two minutes. EFT gets to the root of emotional eating by bringing inner peace so that you are free to make those healthy choices.
In a study published in the respected peer-reviewed journal Integrative Medicine, the Emotional Freedom Technique reduced food cravings by 83%.
So how does EFT work with weight loss, cravings and emotional eating? Simply, by targeting the emotion that is driving it. Have you ever caught yourself looking for something to eat just after an argument? Or perhaps when you have a deadline you find yourself wanting to eat something? This is where EFT comes in. Using this simple technique neutralises the emotion that drives us to eat or drink the foods that make us fat.
This technique is invaluable for people on weight loss programs, because not only will you lose weight, keeping it off becomes easy and almost effortless.
For more information on EFT for weight loss or if you would like to introduce your weight loss group to the benefits of EFT, please give me a call or drop me an email.


I found it!
“It” meaning my new go-to place in Uptown, of course!
It’s worth going to Eureka! just to try out their incredible Moscow Mule. A fun spin on a classic (and served in some super awesome copper mugs!), the Moscow Mule might just be my favorite thing I had at the restaurant – and I loved everything I tried!
As our appetizer, my friend and I had the Bruschetta – goat cheese, basil, tomatoes, lemon zest, and a balsamic glaze. Yummy, light, and the perfect start to any meal. While my friend chowed on the Veggie Beet Burger (she assured me it was delicious and then swatted my hand every time I tried to sneak a bite), I enjoyed the 80’s Style Taco Salad Wrap. Really, really enjoyed. It was damn good. What makes it “80’s Style”? I literally have no idea. But I have a feeling that Richard Simmons is somehow involved… or, at least, I hope he is.
Eureka! is located at the corner of McKinney Avenue and Blackburn Street in Uptown, Dallas. The restaurant is open for lunch and dinner, Monday through Friday, from 11:00AM till midnight (1:00AM on Thursday and Friday nights!), as well as for brunch, lunch, and dinner on Saturdays, 11:00AM till 1:00AM, and Sundays, 10:00AM till midnight.
Best part? Eureka! has awesome deals and funtivities happening almost every day of the week. Tuesdays? Half-priced wines. Wednesdays? Steal the glass (I guess that’s a good a way as any to stock up on glassware?). On Thursdays there’s live music and on Saturdays and Sundays, patrons can enjoy $5 Bloody Marys all weekend long. And don’t forget their daily Happy Hour – 2:00PM till 6:00PM and then 9:00PM till close! Those are some deals I can get behind! PS don’t feel left out, Austin – Eureka! is opening a location there soon!
Have you tried Eureka! yet? What’d you get?


Our digestive system contains a complex bacterial ecosystem.
Some are good and stimulate the immune system and inhibit pathogens, some are bad like salmonella and E.coli that produce toxins.
InLiven Superfood, based on more than 20 years of research, contains the complete Lactobacillus family of 13 strains combined with 26 certified organic whole foods naturally fermented for 3 weeks prior to bottling.
When consumed, the body is able to instantly assimilate the broad spectrum of nutrients.
InLiven uses an especially grown 'super breed' of very strong Lactobacilli designed to reach your digestion tract intact so they can do you the best.
Unlike some other probiotics, the bacteria used by InLiven is produced from fruits and vegetables and not fast-tracked from faecal matter.
InLiven for children
You can start children at any age on our superfoods. Most of our customers tend to start them at the age of 2 years old. Start on just 1/4 of a teaspoon of each superfood and monitor it from there. You can always increase the serving after a few weeks.
Manufactured on equipment that may process Soy, Wheat, Peanut, Tree nut and Sesame.
STORAGE RECOMMENDATION: Once pouch has been received, we recommend either storing it in the fridge or emptying the contents into a reusable storage canister.
How To Use:
A healthy intestinal tract should contain at least 85% 'friendly' bacteria to prevent over-colonisation of disease-causing microorganisms which result in a large number of ailments from digestive disorders and painful joint inflammation to susceptibility to colds and flu.
How to Use
Blend with water or juice to make a delicious smoothie or sprinkle on your favourite food.
When to Use
1 teaspoon, 1 to 3 times daily. Serving Size: 3.5g (1 tsp). Servings Per Container: 30.
certified organic spirulina, certified organic rolled oats, certified organic brown rice, certified organic wheat grain, certified organic barley grain, certified organic linseed, certified organic mung beans, certified organic chick peas, certified organic adzuki beans, certified organic red lentils, certified organic wheat grass, certified organic barley grass, certified organic alfalfa grass, certified organic red kidney beans, certified organic beetroot, certified organic sweet potato, certified organic string beans, certified organic zucchini, certified organic cabbage, certified organic silver beet, certified organic spinach, certified organic chinese cabbage, certified organic asparagus, certified organic broccoli, certified organic malt extract, certified organic molasses, naturally occurring probiotic bacteria and symbiotic yeasts
The most amazing Probiotic!
I have been using Inliven Probiotic for at least 13 years and can honestly say that I don't get sick or colds since using it--not even Covid. I religiously take my teaspoon with grapefruit juice daily and have maintained great health. My daughter started taking it in her teens and is still taking it as a new mother. She swears it keeps her regular and on an even-keel hormonally. My co-worker, Terri, has also been using it and can attest to the same. If you want to be regular on a daily basis and keep bugs and colds away, this is your product. My only negative is that it often is sold out on line and I have to wait weeks for an order to come in. I try to order several at a time to avoid this.
Exceptional gut health
I adore this product. I felt immediate results in gut health and use it twice daily. Far superior to the many probiotic pills I have used. Thank u for making such an outstanding product.
Have not tried it yet!!!!
Still waiting for its arrival…
Prefer the round containers as open the packet and spoon into old container. Why are the Mint toothpaste now only coming in the 100g tube so cost a bit more? We’re you having complaints with the larger amount? Cheers Helen
I have been using this fabulous probiotic for some years. It is palatable mixed with Kombucha. I take it daily and have had good gut results. Quick postage for orders as well I would give it 5 stars except the recent change in packaging I have found to be lacking. The reseal does not work particularly when I am remote travelling & even at home. I am reusing the original plastic bottles by decanting or recycled jars to decant to keep the freshness as the resealing ones do not keep the freshness otherwise great product.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.


What makes ALMONDIA different?
ALMONDIA is a one of a kind almond beverage with a rich and creamy texture that delivers 7 grams of protein per 250ml serving. Produced in Ontario with sustainable grown, organic spanish almonds, ALMONDIA is the virtuous almond.
We care about your well-being and the planet. Sustainability is key and we make sure our suppliers use 100% of the almond.
Is ALMONDIA organic?
ALMONDIA is in the process of obtaining the Organic Certification. We use all natural organic ingredients, free from GMOs, dairy, gluten and carrageenans.
Is ALMONDIA Canadian?
Yes, ALMONDIA is produced in Ontario.
Why Almonds from Spain?
Spanish Almonds result in a better taste and better quality. The plants are grown with rain water irrigation, making them better for the planet and better for your body.
Where can I buy ALMONDIA?
Find us using our map here:
Does ALMONDIA contain preservatives?
No, ALMONDIA has no preservatives. We keep our ingredients clean. It should be refrigerated and will last 7-10 days once opened.
Does ALMONDIA contain sugar?
The Unsweeten varieties of ALMONDIA contain 1g of sugar - all of it from the Almond! No sugars or sweeteners are added.
Is ALMONDIA Kosher?
Yes, ALMONDIA is Kosher certified by the Kashruth Council of Canada (better known as COR).
How does ALMONDIA contain 7g of protein?
That’s our secret. It’s all in the Almonds!


This chullos (hats) that adorn the top of our Rocoto Hot Sauce bottles are hand-made by women artisans in the mountains of Perú. This work empowers them to share their cultural traditions with the world and helps them provide financial support to their families.
INGREDIENTS: Rocoto Hot Pepper, Salt, Water, Apple Cider Vinegar, Corn Oil, Citric Acid, Sodium Benzoate
The Rocoto pepper is native to the high altitudes of the Andes Mountains and has been heating up Peruvian dishes for centuries. Loved for its' bold, spicy flavor with tropical fruit undertones, the Incas began cultivating this pepper over 5,000 years ago.
Packed with antioxidants, Peruvian Brothers Rocoto Hot Sauce brings a punch of nutrients and spices to dishes like ceviche, stews, quinoa, sandwiches, pizza and more.


Someone fairly prolific in the radical green movement – I forget who exactly – once said that the refrigerator was the sign of a truly decadent society.
At first, this strikes me as remarkably unfair to the fridge. If anything, the poor old fridge seems like the most thrifty and considerate of kitchen appliances. It stretches out the lifetime of our food, thus cutting down our wastage and preventing us from taking daily trips to the shop. Freezing food is especially useful in this regard. I recently stumbled across a handy list of fifty tips for reducing food waste, and a good proportion of them suggest freezing bits of food that you might otherwise throw away. Day-old bread can be frozen for when you need breadcrumbs. Fresh herbs can be frozen in ice-cubes and then tossed into soups. Even the tops of carrots, peppers and onions can be frozen for creating vegetable stock later on.
But last week, I started using the Ration Me Up Carbon Ration Book, produced by the Ministry of Trying to Do Something About It for nef‘s event, The Bigger Picture: Festival of Interdependence. Running a fridge 24/7 takes up a greedy 15% of my monthly ration: 6 out of 39 coupons. That’s the same as travelling 200 miles on a train. The fridge no longer looks like such a sensible idea.
There is, apparently, a small contingent of very dedicated green activists who’ve cut out their fridge entirely. An alternative solution might be to only use the fridge in the summer, and simply store perishable food outside during the winter.
More ingenious is the “zeer pot” clay fridge, a very simple technology increasingly being used by people in India and sub-Saharan Africa to preserve food. It consists of a two clay bowls, one inside the other. The gap between the bowls is filled sand and food is put into the inner bowl. The idea is that you then pour water over the sand, the water evapourates slowly and thus cools the food. According to development organisation Practical Action, a zeer pot can extend the shelf-life of vegetables from a matter of days to as much as three or four weeks. All without any electricity. They have an excellent guide to making your own zeer pot, if any of you decide you’d rather spend your carbon rations on watching TV or travelling around.
Of course, the simplest solution is to share the damned thing. A fridge which is empty uses more power than one which is full, so it makes sense to have your fridge stocked with other people’s food. (Apparently, you can even save energy by padding out your fridge with carrier bags full of newspaper!) By sharing my fridge usage with the three other people I live with, I only need to stick one and a half coupons onto my ration book.
The same principle goes for heating, lighting, cooking and buying new stuff. If we’re prepared to share, we can live within our carbon rations without having to sacrifice too many creature comforts.


Serving August 18th from 11:00-1:00
Everyone is invited to join us for a delicious chicken dinner with all the fixings! There will be mashed potatoes, salads, and homemade pies.
To order tickets see an Emmanuel member or call the church office at 712-657-3324. You may also send an e-mail to email@example.com
Ticket prices: Adults: $9.00. Children 4-12: $5.00 Children under 3: Free


The Best Protein Powder for Builidng Muscle
The supplement market is flooded with protein powders that all claim to be the best for building muscle. Some companies claim that whey protein alone is best while others market a blend of proteins, many of which you have probably never heard. With so many products to choose from it is difficult if not impossible to get a product that will actually help you achieve your goals and not waste your money. This article tells you which type of protein supplement has been shown through research to be the best for building muscle. We'll also tell you and which products use this type of protein.
And the Winner for Best Protein Is
When it comes to building muscle, you don't need just one protein but a blend that provides high levels of specific amino acids that are absorbed over a long period of time. The proteins that best meet these requirements are whey and casein. Whey protein contains high levels of muscle building branched chain amino acids. Branched chain amino acids also help you hold onto the muscle you've added while dieting. Whey also contains various protein microfractions including lactoferrin that keeps your immune system strong. The downside to whey for building muscle is that it is absorbed very rapidly which means amino acid levels are not elevated long enough for muscle growth to occur. Casein on the other hand is absorbed much slower producing a more optimal environment for muscle growth. When you combine both whey and casein you get a supplement that contains lots of branched chain amino acids and other nutrients that are delivered over a period of hours. This isn't merely speculation on our part that this blend of proteins works. Studies show that this combination of proteins is better for building muscle and losing fat than whey protein alone (1,2). Studies also show that whey-casein supplementation is better for increasing strength levels (3). When compared to a placebo, whey, and whey-casein protein powder for their ability to help subjects build muscle, the whey-casein group added muscle and lost fat and the whey group made no greater improvement than subjects using a placebo (1,2).
Selecting a Whey Casein Protein Powder When selecting a whey-casein protein powder there are a couple of things to look for that will ensure you get a quality product. First, make sure the protein powder contains micellar casein as its casein source. Derived through a unique filtration process, micellar casein retains all of the health-promoting microfractions casein contains and also contains a high amounts of glutamine. The second key feature is to make sure the whey protein used is ion exchange whey protein isolate. Whey protein isolate retains the key protein microfractions specific to whey protein including alpha lacta-albumin and lactoferrin that keeps your immune system healthy. By choosing a product with whey isolate you are also guaranteed to get more protein per serving than other types of whey, no lactose, little to no carbohydrates, and large amounts of branched chain amino acids.
Whey and Casein Products We Recommend
Now that we have provided you with information regarding why you should use a whey-casein protein supplement and what to look for we'll make the shopping process even easier by giving you our recommendations for the best whey-casein products on the market. We've broken our recommendations into three categories: best overall whey-casein supplement, best whey-casein supplement for the cost, and best whey-casein meal replacement powder.
How Much Do You Need According to current research, 40-60 grams of whey-casein are required per day. This is equal to 2-3 scoops daily. Remember that in order to build muscle you need to make sure that you get at least .8 grams per pound of bodyweight daily. A couple of whey-casein shakes per day will help you easily meet your daily requirements and provide the building blocks you need to build muscle.
When Should You Drink Your Shakes
There are two ways to get the most from your whey-casein protein shakes. One is to drink a couple of shakes per day between meals. This will help you stay full and keep a steady supply of amino acids going to your muscles. You can also drink a shake with your meal to add more protein and calories. Either way will work fine. The two times you don't want to drink a whey-casein shake is before and after a workout. These are the times you want a protein that is quickly absorbed such as whey protein isolate with quickly absorbed carbohydrates.
Best Whey and Casein Products
We have ranked the three best whey-casein protein supplements available in three key categories: best overall, best value, and best whey-casein meal replacement powder.


Discover nutritional facts and savory recipes for your favorite Boar’s Head products with this downloadable guide.
Gourmet Antipasto Board
SmokeMaster Black Forest Ham & Asparagus Croissants
Provolone and Zucchini Crostini
Old World Antipasto
Chipotle Stuffed Peppers
3 Pepper Colby Jack Cheese Dip
Blackened Turkey Muffaletta Sliders
Greek Flatbread with Roasted Pine Nut Hummus
Boar's Head Hummus Trio
Reuben Sliders on Pretzel Rolls
SmokeMaster Black Forest Ham & Cheese Biscuit Sliders
SmokeMaster Black Forest Ham & Vermont Cheddar Cheese Flatbread
Baked SmokeMaster Black Forest Ham and Cheese Tart
Asian-Inspired Steamed Buns
Ichiban Teriyaki Croquette
Layered Chicken Teriyaki Tempura Roll in Broth
Join Boar’s Head Curated to regularly receive a refined collection of inspired ideas, perfect for discovering new ways to enjoy your favorite Boar's Head meats, cheeses and more.
Thank you for signing up! Stay tuned for delicious content from Boar’s Head.


Today’s Gansevoort Market is a unique food market aimed at providing the highest quality of foods from local and international vendors. Our specialized vendors purvey fresh produce and meat, artisan confections, savory snacks, imported coffee, fresh organic juices and prepared raw vegan foods. Gansevoort Market is also a meeting place for a quick cup of fine coffee and the best quality prepared foods.It had a wide range of things to eat. Pizza, sandwiches, crepes and some really great snacks.
|I'm putting this first because Denis went nuts over these.|
|The area around the market.|
|The market entrance|
|This is an old VW bus converted into a food truck.|
|The Twinkies again|
|More from this wonderful bakery.|


2019 Banquet and Meeting
NEW HAMPSHIRE HIGH POWER RIFLE LEAGUE 2018 AWARDS BANQUET AND 2019 BUSINESS MEETING
May 18, 2019, at Giorgio’s Restaurant in Manchester at 6:30pm.
270 Granite Street
Manchester, NH 03102
The meal will be a full Italian buffet.
The cost is $10 per person. Spouses and significant others are welcome.
We have room for up to 45 people.
RSVP to Randy Enger (firstname.lastname@example.org) by Thursday, May 16.
Google maps link to Giorgio’s Restaurant


Formal, playful and metaphorical, this is the meal made for tea
HIROKO SUGIYAMA reaches for a bowl to make a welcoming brew of hot water with fragrant yuzu, a Japanese citrus fruit. Even though there is not a speck of dust in her kitchen, Sugiyama rinses the bowl with tap water before she fills it with simmering water from the cast-iron tea kettle on her stove. In fact, she rinses every dish as soon as she takes it down from the shelf.
“Each time you use a bowl,” she says, “refresh it with water to make it more alive. If I were a real kaiseki master,” she continues, referring to the kind of chef who prepares formal meals to accompany Japanese tea ceremonies, “I would have spent some time and thought on the right kind of water. I would carry special water down from Mount Rainier, maybe, so you could taste the snow.”
She may not view herself as a master, but Sugiyama is a lifelong student of the tea ceremony, and she directs a culinary atelier in her home. She has studied at the Cordon Blue in Paris and at the royal school of Thai cooking in Bangkok. An active member of the International Association of Culinary Professionals, she has earned respect around the world as an authority on the art of the “kaiseki,” the meal served with tea.
While a kaiseki meal doesn’t have a main course in the Western sense, a particular highlight of the meal is the “Wanmori,” or soup dish. Sugiyama made sarimi of fresh cod. A tender dumpling lightened with egg whites, it’s garnished with turnip tops and lemon zest. The dahsi, or broth in which it’s served, is made with dried bonito (tuna) and kelp, then spiked with sweet mirin, dry sake and light soy sauce.
Most kaiseki meals include a grilled dish or “Yakimono,” but for this November dinner, Sugiyama chose an “Agemono,” or fried dish. Small, round Asian eggplants were fried and then topped with red miso, sugar, sake, mirin, and ginger. Hand-carved bamboo chopsticks would traditionally be placed on the communal platter.
This “Azukebachi” dish, which means “leave it with you,” provides the host an opportunity to leave the table and make arrangements for the next course. Chestnuts, rare fresh ginkgo nuts, and green beans are served with fried burdock roots, as well as two kinds of sweet potato cut into the shape of leaves, evoking the forest in an autumn wind.
Usually presented as a “Tomewan,” or final dish, rice is sculpted with a paddle into an “ichi,” or numeral one, signifying its place in the Japanese diet. A wheat cake, studded with millet grains to evoke the season, takes the same shape and floats in a bowl of miso soup. Ground by hand with a wooden paddle in a clay bowl, the deceptively simple and perfectly smooth miso is a labor of love.
The meal that Sugiyama prepares in the hours that follow is simultaneously contemplative, playful and metaphorical. Each course is calculated to fall precisely within the parameters set by generations of tradition. And yet, like the tightly ordered lines of a haiku that capture the fleeting experience of a single moment, each of the seven courses of the kaiseki is utterly original.
This particular meal commemorates the new year for tea. In Japan, new tea containers are opened in November, so the meal is both festive and autumnal. The celebratory meal affords chefs an opportunity to use their most precious dishes. At a kaiseki dinner at her favorite restaurant in Kyoto, Sugiyama was served one course in an heirloom bowl worth more than $3,000.
“It was wonderful to be served from that bowl,” says Sugiyama, laughing shyly. “It means that the chef trusted me enough not to break it. But the most important thing about any kaiseki meal is ‘shun.’ ” Pronounced almost like “shoon,” it means seasonal, the height of ripeness. But surely, just as important is the less tangible sense of a unique time and place. This is expressed as ‘ichi-go, ichi-e,’ which may be roughly translated as “once in a lifetime.”


Healthy eating can start to become a serious challenge as we age. Often eating problems are signs of underlying health concerns, some can become very serious. It is important that older adults learn news ways to incorporate healthy eating. Below, we address a few common eating issues that face older adults focusing on helping them get complete nutrition.
Issue One: Chewing food
If you have difficulties chewing you may have trouble eating fresh fruits, vegetables and meat.
What to do: Try different types of the same food
||Fruit juices; soft canned fruits, like applesauce, peaches and pears
||Vegetable juices; creamed and mashed cooked vegetables
||Ground meat; other high- protein foods, like eggs, milk, cheese, and yogurt; and foods made with milk, like pudding and cream soups
||Cooked cereals, rice, bread pudding, and soft cookies
Issue Two: Upset stomach
Stomach problems, like too much gas, may make you stay away from specific foods that you love because you think they are causing the problem. You could be missing out on important nutrients, like vitamins, calcium, fiber and protein.
What to do: Try eating the food in another dish.
||Milk foods that may not bother you, like cream soups, pudding, yogurt and cheese
|Vegetables like cabbage and broccoli
||Other vegetables, like green beans, carrots and potatoes; vegetable juices
||Fruit juices; soft canned fruits
Note: Be sure to visit your doctor about any stomach problems.
Issue Three: Difficulty Shopping For Themselves
Shopping may have become difficult if you no longer can drive or find it very painful to stand for extende periods of time.
What to do: Have someone help you
- Ask your local Grocery store to bring food directly to your home. Some stores will deliver for free. However, sometimes there is a small charge that may be worth it for your senior.
- Let your church or synagogue know you need help and they can request a volunteer who can bring food to you. Or sign up for help with a local senior center.
- Request that a family member or neighbor do your shopping for you when they go shopping. Or pay someone to shop for you. Some companies let you hire home health aid workers for a few hours a week. These workers may shop for you and run other errands. Look for these companies in the Yellow Pages of the phone book under “Home Health Services.”
Issue Four: They can’t cook for themselves anymore
It is difficult to hold cooking utensils, pots and pans due to arthritis related pain.
What to do: Cook food differently
- Use a microwave oven to cook healthy TV dinners, frozen foods, and packaged foods made by the grocery store.
- Take part in group meal plans offered through senior citizen programs. Or, have meals brought to your home.
- Move to a place where someone else will cook, like a family member’s home or a home for senior citizens.
- To find out about senior citizen group meals and home-delivered meals, call (1-800) 677- 1116. These meals cost little or no money.
Issue Five: Loss of appetite
Older people who have lived alone sometimes feel very isolated at mealtimes. Loneliness can make you lose your appetite and making eating sad. Or they may not feel like making meals for themselves, as it is too much work for one person.
Maybe food has lost its flavor or tastes bad now. This could be caused by medicines they are taking.
What to do: Eat with others
- Schedule time to eat with family and friends.
- Take part in group meal programs, offered through senior citizen programs. Most of these programs are offered with someone visiting your home while they eat.
- Ask your doctor if your medicines could be causing appetite or taste problems. If so, ask about changing medicines.
- Increase the flavor of food by adding spices and herbs. Be careful of adding too much sodiu.
Issue Six: Money concerns
Financial problems may keep your seionr from eating nutritiously.
What to do: There are many ways to save money
- Buy low-cost foods, like dried beans and peas, rice and pasta. Or buy foods that contain these items, like split pea soup and canned beans and rice.
- Use coupons for savings on foods you like.
- Buy foods on sale. Buy store-off brand foods. They often cost less.
- Find out if your local church or synagogue offers free or low-cost meals.
- Buy in bulk to lower costs and share the food with your senior.
- Take part in group meal programs offered through local senior citizen programs. Or, have meals brought to your home.
- Get food stamps. Call the food stamp office listed under your county government in the blue pages of the telephone book.
Eating well is key to good health. If your elder needs help with their nutrition it should be a priority. Any weight changes are a key sign that you will need to step in and help.


Koh Lanta Restaurant is an all-day, all-night beach bar on Tui Beach, the southeastern coast on the beautiful island of Koh Rong. The restaurant offers cheap drinks and comfort food like pizzas, pancakes, ice cream and great coffee.
Koh Lanta Restaurant is open 24 hours a day, meaning you can enjoy beachfront vibes from dusk 'til dawn. The somewhat confusing name (identical to a popular tourist island in neighbouring Thailand) is thanks to a French TV show of the same name that filmed here years ago. The name simply stuck.
- Private Angkor Wat & Royal Temples Excursion
- Afternoon Tour of Angkor Wat
- Royal Palace, Silver Pagoda & Independence Monument Half-Day Tour
- Phnom Penh Full-Day Guided Trip
- Private Excursion to Ancient Temples, Takéo Silk Village & Mount Chisor
- Small-Group Mekong Sunset Tour
- Sunrise Angkor Temple Photo Excursion
- Flight of the Gibbon Zipline Tour at Angkor Park
- Tonlé Sap Lake Tour with Sunset Dinner Cruise
- Angkor Temples Private Small-Group Tour
Dining at Koh Lanta Restaurant Koh Rong
The menu at Koh Lanta Restaurant boasts mostly European food such as burgers and pizza (from an “eco-friendly non-woodfired” oven). They have friendly staff along with parasol-shaded seating in front and an ice cream stand serving banana splits that go down a treat on a hot day.
On the beach every night there are several barbeques that are popular with backpackers, here you can get a piece of barracuda or a chicken leg, a slice of roasted potato, and a small salad all for a decent price. There are a wide variety of breakfasts on offer whatever the size of your appetite.
The friendly owner usually offers free wine and the restaurant stays open late so you can always get food even when the other beach bars are closed. The ambience is inviting and relaxing as it’s right on the beach. Lap up the sea breeze as you enjoy the food and relax into a slower Cambodian pace of life.
Koh Lanta Restaurant
- Location: Tui Beach, Koh Rong, Cambodia
- Tel: +855 93 292 929


I scrub my food...then it's clean...then I eat it.
*womp womp* corny joke I saw on another blog hahahaha
Maybe it's better if I start by telling you what clean eating is NOT.
- Clean eating is not eating processed foods.
- Clean eating is not eating sugar. (at least very minimal amounts of sugar!)
- Clean eating is not eating foods that have ingredients that I can't pronounce.
- Clean eating is not eating foods with high fructose corn syrup....even though I can pronounce that.
- Clean eating is eating foods with fewer ingredients.
- Clean eating is fueling my body with things that are FOOD and are meant to be put into my body.
- Clean eating is trying new things. Things like tofu and polenta.
- Clean eating is more plants, lean meats, and whole grains - less snack bars, cheese, and desserts.
The other night I made tofu, quinoa lettuce wraps. This was the first time I tried quinoa and it was pretty yummy mixed with some veggies.
dry fry the tofu and cook the quinoa according to the package and mix in veggies such as onions, edamame, and water chestnuts. I just used an Asian blend veggie bag. I marinated my tofu in soy sauce and sesame oil after I dry fried it. Claire recommended putting Thai Peanut sauce on the lettuce but since I couldn't find that in the store I used Teryaki sauce instead. Followed by the quinoa mixture and the tofu - wrap and eat. It seriously was like 3 PointsPlus and was so GOOD and so filling!! KJB APPROVED!
I also tried this:
and it was NOT my cup of tea! I wanted to venture out and try something new so I did...and I didn't like it.
|KJB - NOT APPROVED. But by all means, if that sounds like your taste then see recipe above!|
I am trying all kinds of new things and look forward to more new things to come! I feel great already after just 3 days of fueling my body properly without all the saturated fat and sugars. Not that I ate THAT much of it before, but I didn't give it much thought. I feel empowered by this and change is invigorating!
For more information on clean eating, what it is, how you can do it too, and recipes, check out The Gracious Pantry. I found that blog and it has taught me so much in just a few days!!
Next on the agenda:
|I'm ready to get INSANE!!!|
I start Monday. I will be video documenting and photo documenting my journey. Stay tuned!
Lastly, thank you to all the new followers and blog readers! Thank you to all my new fans on Facebook . Check out my page Skinny Jeans Dreams! And as always, thank you for all the love and support day in and day out. This is not a journey you can take alone!!


Juice Plus+ is the convenient and inexpensive way to add nutrition from fruits and vegetables to your diet every day. Juice Plus+® Orchard, Garden and Vineyard Blends contain concentrated nutrition from 30 different fruits, vegetables and grains. Each ingredient is
specially selected to provide a wide range of nutritional benefits. We call it "the next best thing to fruits and vegetables."
Juice Plus+® is not a vitamin.
Unlike old-fashioned vitamin supplements, Juice Plus+® provides whole food based nutrition from a wide assortment of nutritious fruits and vegetables. This means that Juice Plus+® contains a much wider variety of naturally occurring vitamins, antioxidants, and other phytonutrients than traditional vitamin supplements. These nutrients work together in powerful combination to provide you more of the nutritional benefits you get from eating healthful whole foods.
Experts agree: fruits and vegetables are an important part of a healthy diet.
Almost every day, another piece of research or another news story touts
the risk-reducing power of fruits and vegetables. Fruits and vegetables contain an unparalleled array of nutritional elements that offer numerous health benefits for our bodies -nutrition that we simply can't get from old-fashioned vitamin pills. The thousands of nutrients found in fruits and vegetables work together in our bodies in ways that science is just beginning to explore.
The message is clear: we need more of the healthful whole food
nutrition of fruits and vegetables in our diets, every day. It's the one thing almost everyone agrees we can do to improve our health and reduce the risk of chronic diseases such as heart disease, stroke, and cancer. Unfortunately, most people don't eat nearly enough fruits
and vegetables, and certainly not every day.
Juice Plus+® Chewables
For those who don't like capsules, we offer tasty Juice Plus+® Chewables. Its great taste comes from two all-natural sweeteners -tapioca syrup and organic cane syrup. Each adult serving of Juice Plus+ Chewables® contains only 8 grams of sugar, significantly less than a medium-sized orange. A child's serving contains only 4 grams.
Juice Plus+® is inexpensive, too.
You might expect that a high-quality, clinically proven nutritional product
like Juice Plus+® would cost a lot of money. It doesn't. Taking Juice
Plus+® Orchard and Garden Blend capsules or chewables costs less
than $1.50 a day. Adding Juice Plus+® Vineyard Blend to the other two blends costs less than $2.50 a day combined.
2019 Parrish Professionals Group