Best Food for French Bulldog
The health and happiness of French Bulldogs are intricately tied to their diet. Proper nutrition not only maintains their ideal weight but also fosters a robust immune system, alleviates joint issues, and ensures glossy coats and healthy skin.
Impact of Diet on French Bulldog Health
The dietary selections for French Bulldogs have a direct bearing on their overall health. A well-balanced diet can prevent a range of health issues, including gastrointestinal discomfort, weight-related issues, and joint ailments. In this article, we will delve into the optimal food choices for French Bulldogs, focusing on different life stages and specific requirements.
By ensuring that French Bulldogs receive adequate nutrition, you not only extend their lifespan but also guarantee vibrancy and joy throughout their life cycles. In the following sections, we will explore the dietary needs of French Bulldogs and the best food options available.
French Bulldog's Dietary Needs
Differences between Puppies and Adults
Understanding the distinctions in dietary requirements between French Bulldog puppies and adults is crucial. Puppies, in their formative stages, demand a diet tailored to support growth, while adult dogs need a more balanced approach to maintain optimal health. Recognizing and catering to these differences ensures that each life stage is met with appropriate nutrition.
Common Health Issues in French Bulldogs and Dietary Connections
French Bulldogs, like any breed, are susceptible to specific health issues, many of which can be influenced by diet. From digestive sensitivities to weight management, the correlation between their well-being and nutrition is evident. Exploring these connections will empower dog owners to make informed choices regarding their furry friends' diets.
In the upcoming sections, we'll delve into the specifics of the best food options for French Bulldogs, ensuring a comprehensive understanding of their nutritional requirements at different life stages.
Best Food for French Bulldogs
French Bulldogs thrive on a diet rich in high-quality proteins. Opt for sources like lean meats, poultry, and fish to support their muscle development and overall vitality.
Incorporating complex carbohydrates, such as whole grains and vegetables, provides a sustained energy source. This is essential for the energetic nature of French Bulldogs.
Healthy fats, like those found in fish oil or flaxseed, contribute to skin health and maintain a lustrous coat. Moderation is key to prevent weight-related issues.
Vitamins and Minerals
Ensure a balanced intake of essential vitamins and minerals, either through a well-formulated dog food or supplements, to bolster their immune system and overall health.
French Bulldog Puppy Diet Guidelines
Distinctive Needs during Growth Stages
- Early Puppy Stage
- Emphasize the importance of a nutrient-rich diet to support rapid growth.
- Introduce soft or moistened food to accommodate their developing teeth.
- Growth Phase
- Gradually transition to puppy-formulated dry food.
- Monitor portion sizes to avoid overfeeding and potential weight issues.
- Developmental Stage
- Focus on a balanced diet to support overall health.
- Incorporate treats sparingly, ensuring they align with nutritional needs.
Recommended Puppy Food Recipes
- High-Quality Puppy Formulas
- Look for options specifically formulated for French Bulldog puppies.
- Consider those with added nutrients like DHA for cognitive development.
- Homemade Puppy Food
- Discuss the option of preparing homemade meals under veterinary guidance.
- Ensure the recipes meet essential nutritional requirements.
Daily Management of French Bulldog Diet
- Weight Management
- Tailor portions to your French Bulldog's weight and activity level.
- Regularly assess and adjust portion sizes to prevent underfeeding or overfeeding.
- Consulting with a Veterinarian
- Seek professional advice to determine the optimal daily calorie intake.
- Discuss any concerns or changes in your dog's weight for personalized guidance.
- Consistency in Meal Times
- Establish a routine with consistent meal times.
- Avoid irregular feeding schedules to promote digestive health.
- Always provide access to fresh water.
- Monitor water intake, especially during warmer seasons.
- Rotating Protein Sources
- Rotate between different protein sources to ensure a variety of essential nutrients.
- This helps prevent potential allergies and supports overall health.
- Incorporating Fresh Fruits and Vegetables
- Supplement the diet with dog-safe fruits and vegetables.
- These provide additional vitamins and minerals.
Common French Bulldog Diet Misconceptions
Hazards of Human Foods
- Foods to Avoid
- Highlight common human foods that can be harmful to French Bulldogs.
- Chocolate, onions, garlic, and caffeine are among the substances to be cautious of.
- Toxicity Risks
- Discuss the potential toxicity of certain fruits, vegetables, and artificial sweeteners.
- Awareness can prevent accidental ingestion and subsequent health issues.
- Impact on Overall Health
- Stress the importance of moderation when offering treats.
- Excessive treats contribute to weight gain and may lead to nutritional imbalances.
- Choosing Healthy Treat Options
- Suggest nutritious treat alternatives.
- Opt for treats that align with your French Bulldog's dietary requirements.
Poor Feeding Habits
- Skipping Regular Meals
- Highlight the importance of consistent feeding schedules.
- Skipping meals can disrupt digestive patterns and impact overall well-being.
- Unsupervised Feeding
- Encourage monitoring during meals to ensure safe consumption.
- This prevents potential choking hazards or rapid food ingestion.
Gradual Transition of French Bulldog's Food
Importance of Slow Transition
- Digestive Sensitivity
- Explain the digestive system's sensitivity to abrupt dietary changes.
- Gradual transitions minimize the risk of gastrointestinal issues.
- Avoiding Upset Stomachs
- Provide a step-by-step guide for transitioning between different foods.
- Over a period, mix the current and new food to ease the adjustment.
Monitoring During Transition
- Observing Behavioral Changes
- Keep a watchful eye on your French Bulldog's behavior.
- Note any signs of allergies, discomfort, or changes in stool consistency.
- Adjusting Ratios
- Modify the ratio of old to new food based on your dog's response.
- This personalized approach ensures a smooth transition without causing stress.
In conclusion, providing the best food for your French Bulldog is a continuous commitment to their well-being. From understanding their unique nutritional needs to implementing a gradual transition strategy, your efforts contribute significantly to their overall health and happiness. As responsible pet owners, staying informed and adapting to their evolving requirements ensures a lasting bond with your beloved French Bulldog.
For more personalized guidance, always consult with your veterinarian to tailor the diet according to your dog's specific health conditions and individual needs.


1 box of Nilla Wafers
5 to 7 bananas, sliced
2 cups almond milk
1 (5-ounce) box instant French banana pudding
1 (8-ounce) package kraft pumpkin cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with cookies and layer bananas on top.
*hint* dip bananas in lemon juice to prevent browning.
In a bowl, combine the almond milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the pumpkin cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.


A great fudge alternative option, this sweet treat incorporates top notch Unjury Chocolate Splendor (whey protein isolate) powder with P28 High Protein Almond Spread, naturally sweet fruit, made into perfectly portioned frozen bars. Inspired by a guest blogger on Chocolate Covered Katie, I’ve gone crazy on the protein boost while keeping great flavor.
These are a great make ahead snack that can be portioned out as desired.
1 cup pitted dates
1/2 cup almonds, unsalted
1/4 cup walnuts, unsalted
2 tablespoons unsweetened cocoa powder
1 scoop Unjury Chocolate Splendor
2 medium ripe bananas
4 tablespoons P28 High Protein Almond Spread
2 tablespoons more unsweetened cocoa powder
1 more scoop Unjury Chocolate Splendor
4 tablespoons blue agave (can substitute honey)
Put dates in a bowl with warm water, allow dates to soak for 30 minutes, then drain. Mix together dates, almonds, walnuts, 2 tablespoons cocoa powder and 1 scoop Unjury Chocolate Splendor in a food processor until well blended. Spread mixture in a 9×5 baking pan until evenly distributed, and press down gently with a spatula. Then separately mix together bananas, P28 Almond Spread, agave, another 2 tablespoons cocoa powder and scoop of Unjury Chocolate Splendor in the food processor until well blended. Spread mixture over bottom layer until evenly distributed. Place in freezer overnight. Cut into 16 squares. Keep frozen uneaten portions for later snack options!
Yields 16 servings. Per Serving Nutritional Info:
5 g Fat
86.3 mg Sodium
11 g Carbohydrate
4 g Dietary Fiber
13 g Sugar
6 g Protein
Who needs real ice cream when this alternative is so good?! Simple ingredients and easy to put together. Since I was having an evening snack I used the Decaf Mocha CLICK protein variety, but you could their Vanilla Latte and leave out the peanut butter for another good option. Main thing to do is make sure you cut the bananas in little chunks before freezing so you don’t burn out your food processor.
- 2 ripe bananas, peeled, cut into small slices
- 1 tablespoon natural chunky peanut butter
- 1 scoop Decaf Mocha CLICK Protein Powder
- 2 tablespoons water
- Optional Topping: 1 teaspoon chopped peanuts
In a small dish mix together the CLICK protein powder with water, stir to combine (use just enough water to combine without getting too thin). Set aside.
Using a food processor, pulse bananas, stop to scrape down sides with spatula as needed. The bananas will go thru stages, first looking like small gravel, then it’ll start to look like soft serve. Keep scraping the sided down or pushing any remaining chunks down into the blades until all is smooth. The “ice cream” is perfect just like this, plain banana flavor, but to CLICK it up a notch, add in your moistened Mocha CLICK protein and one tablespoon of crunch peanut butter, pulse the food processor again enough just to combine well. If you like soft serve it’s ready to eat, or you could firm it up a bit back in the freezer another couple minutes if you prefer. This recipe yields half a pint of ice cream, or 2-3 servings.
You’ll score a TOUCHDOWN with this delicious skinny version of shrimp & spinach dip! You’ll be happy for these substitutions! Garlic N Herb Light Laughing Cow Cheese replaces the cream cheese and I’ve boosted the veggie flavor and protein with increased shrimp. Great to dig in with celery for a light snack or pair with pita or a strong tortilla chip.
- 4 oz Garlic & Herb Light Laughing Cow Cheese
- 1/8 cup Franks Red Hot Sauce
- 2 cups (12.5 oz) peeled large shrimp, diced
- 1/4 cup reduced fat Sargento Mexican blend
- 1 box frozen spinach, thawed & squeezed dry
- 1/4 onion, minced
- optional topping: sliced red pepper (football strings)
Combine all ingredients except for the red pepper slices. Arrange in a baking dish, top with red pepper slices and bake in a 375 degree preheated oven for approximately 25-30 minutes or until bubbly and hot and the dip feels a little spring like to touch.
Think of a CLICKed up version of tiramisu combined with carrot cake on this one! Delicious and nutritious protein packed sweet and frothy. Keep your healthy new years habits going with this wonderful new shake recipe.
2 scoops CLICK Vanilla Latte Protein Powder
4 baby carrots (cooked in microwave until tender-in mug with water to cover, then drain)
2/3 cup Unsweetened Silk
1 tablespoon blue agave syrup
1 tablespoon Torani Sugar Free Caramel Syrup
1/4 teaspoon Pumpkin Pie Spice
Hand full of Ice
Blend to combine well.
Fat: 3.8 g
Cholesterol: 5 mg
Sodium: 210 mg
Potassium: 290 mg
Carbohydrate: 33.2 g
Dietary Fiber: 2.5 g
Protein: 15.7 g
Adapted from a recipe from Wegman’s, this is great single serving recipe that is as delicious as it looks! I’ll be making this next time I have a dinner party for sure and just increase ingredients by desired servings. SO quick, easy and yummy! I like this with a spaghetti sauce containing red peppers, but that’s my preference, your favorite sauce works fine.
1 tilapia fillet
3 tablespoons Panko breadcrumbs
1 teaspoon extra virgin olive oil
1 tablespoon chopped fresh parsley
dash Garlic & Herb Old Bay seasoning
1/8 cup seasoned tomato or marinara sauce of your choice
Preheat oven to 450 degrees. Spray a baking tray with nonstick cooking spray. Place tilapia on baking sheet.
In a small bowl combine olive oil with bread crumbs and herb seasonings, stir to combine. Top tilapia with the bread crumb mixture.
Bake for 10 minutes until fish flakes with a fork. Warm the tomato sauce on plate and place the cooked tilapia on top, serve warm.
Per Serving Nutritional Info:
6.4 g Fat
50.0 mg Colesterol
86.3 mg Sodium
10.6 g Carbohydrate
1.5 g Dietary Fiber
0.4 g Sugar
25.3 g Protein
Today was a tough day, so I did what I really wanted to, which was give myself a reward with food, this was always a bad habit back in my heavier days, but now I look for tasty ways to still give in to my food reward desires, while making a better choices in WHAT I eat. This past summer I ate at this nice outdoor restaurant in Sacket’s Harbor, NY that was called Tin Pan Galley. Wonderful contemporary, casual dining experience with a fresh flare to everything on their menu. I usually strike out on the appetizer menu since I try not to eat fried foods, but at the time they had a wonderful sea scallop & mango ceviche that was out of this world. So today for my reward I indulged myself with a recreation at home of this great recipe, with a tropical twist.
For those of you unfamiliar with a ceviche, it’s typically a RAW seafood type of entree with a strong acid that “cooks” the fish other seafood ingredients. I fully expect this is not for everyone’s taste, but I encourage you to (1) either be brave enough to give it a go, or (2) replace the raw seafood with either pre-cooked shrimp or even an imitation crab chunk (get a better quality one if you can–I know, I just contradicted myself!).
Tropical Seafood Ceviche
2 ounces high quality bay scallops (fresh or frozen), thawed & drained well
2 ounces shrimp (raw or pre-cooked–peeled & devained) or crab chunks
1/8 small red onion, minced finely
1/2 jalapeño pepper, seeded and minced finely
1/2 cup chopped Roma tomato
3 tablespoons chopped fresh cilantro
1/2 fresh mango, peeled & chopped
2 tablespoons crushed pineapple (canned in own juice, not sweetened)
2 tablespoons fresh squeezed lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 fresh avocado, peeled, chopped
Mix all the ingredients excepted for the avocado together in a non-reactive bowl and refrigerate for at least 12 hours–during that time, try to stir to combine a couple times as to be sure the acidic juice covers the entire mixture. This is great mixed up and allowed to marinate overnight, if possible. Before serving, add the avocado, stir to combine. Serve chilled. The fresher the ingredients, the better on this one!
I also put together a seared Shrimp Burger, with the goal of lightly seasoning to allow the flavor of the shrimp to come thru with as little breading as possible while still having a nice exterior seared crispy coating. I said I don’t eat fried food, right? Game changer on this one, so delicious, who needs fried, not me.
2 tablespoons chopped bread (homemade breadcrumb)
dash fresh ground black pepper
1/4 lb raw shrimp, peeled & devained
2 teaspoon light mayo
1 tablespoon minced red onion
1 teaspoon fresh cilantro, minced
dash old bay seasoning (or your favorite seafood seasoning)
half of a fresh lemon zested
3 tablespoons Panko breadcrumbs
Preheat oven to 350 degrees. Break up your bread or use a small food processor, I like to put all of my ingredients into food processor, I start with the bread and cilantro, process well, then pour into a mixing bowl. Then process the onion until finely chopped, add the shrimp to the processor and pulse to chop again until shrimp and onion in small pieces, pour into your mixing bowl. Add in your seasonings: black pepper, light mayo, Old Bay (or your favorite brand of seafood seasoning) and the fresh lemon zest. Stir well to combine.
Heat a plain or cast iron skillet (oven safe) over medium heat with non-stick cooking spray. Make your seafood mixture into patties, I used a 1/3 cup measuring spoon to get the size I wanted, but you know your personal portion. Place the raw patties into bowl with Panko breadcrumbs and flip once to coat both side. Then sear in frying pan until brown, flip once and brown the other side, then place entire pan into oven and finish baking another 15 minutes or until cooked thoroughly (meat springs back when touched in the center). Serve warm.
Keep your flavor palate exploring by trying new ethnic markets for inspiring ingredients. I went this past weekend to a local Korean market and found great deals on dried shitake mushrooms, fresh lemongrass, baby bok choy and ingredients for sushi. I’ve been able to incorporate these ingredients into some wonderful new recipes for Thai Coconut Soup and a tasty korean marinade I used on chicken thigh sections for a quick dinner.
Nonstick cooking spray
2 tablespoons grated fresh ginger
1 stalk lemongrass, cut into quarters
2 teaspoons red curry paste
4 cups low sodium chicken stock
3 tablespoons fish sauce
1 tablespoon light brown sugar
2 cans light coconut milk
1/2 pound fresh sliced shitake mushrooms
1 pound medium shrimp, peeled & deveined
1 fresh lime, cut in quarters, seeds removed
1 tablespoon cilantro
salt & fresh cracked black pepper to taste
In sauce pan, spray with nonstick cooking spray, over medium heat cook and stir together the ginger, lemongrass, and curry paste for a minute or two. Slowly add in chicken stock,fish sauce and brown sugar, stirring. Cook for 15-20 minutes, goal of imparting the lemongrass flavor into the sauce. Add in the coconut milk and mushrooms, cook another 5 minutes or until mushrooms are tender. Add in shrimp and the half of the lime wedges and cook another 2 minutes or until they are no longer translucent, do not overcook! Season to taste with cilantro, salt & pepper and squeeze in remaining lime wedges (just add the juice). Serve hot.
I served this soup with marinated chicken thighs and did a quick sauté of some baby bok choy, what a great combination. The korean marinade for the meat was my kids and husband’s favorite of the meal, whereas I was big on the soup!
Korean Chicken Marinade
3 tablespoons vegetable oil
4 tablespoons low sodium soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
2 garlic cloves-minced
1/2 tsp dried thyme
dash ground cloves or 2 whole cloves
dash ground black pepper
This marinade was enough to marinate a 1 pound of cubed chicken thighs. I covered the chicken with the mixed marinade and refrigerated for 2 days before either cook in sauté pan, bake in oven or grill on kabobs after discarding the leftover marinade. So delicious! My husband says this is his favorite way to marinate chicken! I plan to try this next on beef….
This recipe is a wonderful VEGETARIAN burger alternative, so much more flavorful then those pre-processed veggie burgers in the grocery stores! You could even add some raw mushrooms for topping if that’s your thing, I didn’t on this one, but it sounds like a good option. Here’s how I made mine:
1 small egg, whisked
1/2 cup low fat small curd cottage cheese
1/2 cup quick rolled oats
1 tablespoon wheat germ
1/4 teaspoon dried thyme
1 dash seasoned salt
1 teaspoon Lipton’s envelope dry onion soup mix powder
1tablespoon warm water
2 tablespoons Plain Fat Free Chobani Greek Yogurt
Preheat oven to 350 degrees.
Whisk egg & stir in cottage cheese, rolled oats, wheat germ seasoned salt and dried thyme. Form into a two patties.
Over medium heat in a nonstick oven-safe skillet sprayed heavily with nonstick cooking spray, . Place patties into skillet and sear both sides. (You will need to be careful when flipping, use a metal spatula and be sure to get all the seared edge when doing your one flip). Once you flip the patties and let the 2nd side sear for an extra minute, move the entire fry pan to the pre-heated oven and finish baking, set your oven timer for 15 minutes.
In a separate bowl combine condensed soup with water. Add in greek yogurt and combine well. Set aside. Spoon this mixture evenly over your two patties in the oven when the oven timer reaches 15 minutes, then cook another 5 minutes before removing from oven and serving. I like to sprinkle with a dash of dried (or fresh if you have it) thyme or chives when serving as garnishment.
Yields 2 Servings. Nutritional Facts Per Serving: 140.2 calories, 4.6 g fat, 362.7 mg sodium, 12.7g carbohydrates, 3.1 g sugars, 1.6 g dietary fiber, 12.2 g protein.
Another great addition to this could be some raw mushrooms, sliced, on top of the cakes in the oven before you pour the sauce over top… I didn’t do it when I made it, but wished I’d thought of it in retrospect. There’s always next time, as I’ll be making this again!
All the deliciousness of a BLT combined with Eggs Benedict without all the fat and calories by switching out the typical Hollandaise Sauce to a light mayo sauce and by using turkey bacon. This will be a house favorite for us. This recipe is an updated version from a Food Network Kitchen for Kale & Tomato Eggs Benedict. This recipe is from my new bariatric cookbook: Just A Taste.
2 tablespoons light mayonnaise
2 teaspoons honey mustard
1/2 fresh lemon, juiced
dash Srirachi Hot Sauce (or your favorite brand)
Stir all sauce ingredients together in a small bowl and set aside.
BLT Eggs Benedict:
1/4 cup white vinegar
4 slices turkey bacon, cooked
1 cup petite kale or baby spinach
1 whole wheat English muffins, split
1 plum tomato, sliced
2 large eggs
For the eggs benedict:
Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer over medium heat.
Crack each egg into a mug and slip it gently into the simmering water (don’t let your water come to a full boil, you should just see bubbles at the bottom of the pan, but not boiling). Cook until the whites are at desired doneness, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel to drain completely of the water. Your eggs will continue to cook after removing them, so don’t let them get too overly cooked, we want the yolk still soft.
Rinse & wipe clean your pan. I already had some turkey bacon cooked, but to warm it back up, I put it in the pan back over medium heat for a minute, just to warm it and get some of the turkey bacon grease to sweat out. Once it “sweats”, pull out your bacon and add the baby kale or baby spinach leaves and do a quick 30 seconds toss, just to wilt the leaves and give them some of the delicious turkey bacon “sweat” flavor. If you don’t already have pre-cooked turkey bacon and you need to do a full cook of your bacon during this step, just be sure to get almost all of the grease out of the pan before adding your kale/spinach leaves so you don’t get a greasy mess, we want just a little of the flavor in this step, not a lot of grease.
Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each toasted muffin with 1 tablespoon of the Mayo Hollandaise, half each of the wilted kale/spinach leaves, then slices of tomato. Add the warmed turkey bacon slices from the pan. Place one poached egg on top of each BLT stack and drizzle with remaining hollandaise, add a dash of cayenne pepper (optional) and serve hot. Your poached egg should still be a little juicy in the yolk to off set the stronger mustard sauce flavor. Delicious!
Yields 2 servings. Nutritional Facts Per Serving:
261.9 calories, 11 g fat, 200 mg cholesterol, 570 mg sodium, 19 g carbohydrates, 2.9 g dietary fiber, 2.3 g sugars, 13.9 g protein.
Alternate idea: or cut the fat further and in the sauce use only 1 TBL light mayo and add 1 TBL plain greek yogurt…. that would boost the protein further and even cut fat back more!


Annamaet Salcha Grain Free Dog Treats are the perfect companion to Annamaet Salcha Grain Free Dog Food, same formula in treat form.
PROUDLY MADE IN THE USA
- Grain Free, Holistic and Naturally Preserved.
- Antibiotic Free Chicken, Turkey and Duck raised without added hormones.
- Proteinated (Chelated) Minerals increases their utilization and strengthen the immune system.
- Prebiotics- a natural ingredient that supports healthy digestion.
- Using Low Ash, High Protein Chicken, Turkey and Duck increases protein digestibility and optimizes the Amino Acid profile.
- L-Carnitine’s involvement in Fat Metabolism helps maintain Lean Muscle Mass and supports Healthy Cognitive Function.
- Menhaden Fish Oil is an excellent source of Omega 3 Fatty Acids.
Crude Protein, min 30.0%
Crude Fat, min 16.0%
Crude Fiber, max 3.5%
Moisture, max 10.0%
Ash, max 6.8%
Omega 6 Fatty Acid* min 3.5%
Omega 3 Fatty Acids* min 1.1%
DHA* min 0.3%
L-Carnitine* min 35mg/kg
*Not recognized as an essential nutrient by the AAFCO Dog Food Nutrient Profiles
Chicken Meal, Lentils, Duck Meal, Field Peas, Turkey Meal, Chickpeas, Chicken Fat
(Preserved with Mixed Tocopherols (Vitamin E)), Tapioca, Salmon Meal, Menhaden Oil
(Preserved with Mixed Tocopherols (Vitamin E)), Flax Seed Meal, Canola Oil, Carrots,
Celery, Parsley, Lettuce, Watercress, Spinach, Natural Flavor, Fat Product (Algae,
Source of Fatty Acids), Lecithin, Salt, DL Methionine, L-Lysine, Cranberries,
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(source of Vitamin C), Niacin Supplement, Biotin, Thiamine Mononitrate, L-Carnitine,
d-Calcium Pantothenate, Riboflavin Supplement, Pyridoxine Hydrochloride, Vitamin A
Acetate, Vitamin B12 Supplement, Vitamin D3 Supplement, Folic Acid, Choline
Chloride, Potassium Chloride, Zinc Proteinate, Betaine Anhydrous, Iron Proteinate,
Selenium Yeast, Copper Proteinate, Manganese Proteinate, Calcium Iodate.
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How coffee arrived in Colombia
Coffee is the second most consumed beverage in the world, after water.
Colombian coffee offers a rich and wide diversity of flavors due Colombia’s multiple geographical, climatic regions and process factors that come into play throughout the coffee production chain, from crop to cup.
It all began centuries ago in Africa, Ethiopia, to be exact, where coffee was initially consumed in infusions or by chewing the leaves of the coffee plant, but it was the Arabians, who were responsible for its expansion, first throughout the Arab world arriving in Turkey in 1544. In the 17th century, coffee was introduced to Europe through the port of Venice, Italy and expanded across the continent to finally reach South America by the 18th century.
Those responsible for this expansion across new continents were the Dutch who didn’t want to have to depend on the Arabians. This is how, at the beginning of the 18th century, the Netherlands came to be the production leaders of the world.
One of the theories about how coffee arrived in South America is that it was the Dutchmen who introduced it through what is known today as Suriname and then the French at the beginning of the 18th century, exported it to Colombia and Brazil. By the 19th century, it had become of great importance in farming which was also influenced by the fact that by the middle of 19th century, a disease known as coffee rust attacked the crops of Ceylon, Sri Lanka today, who at that time were the main coffee producers.
HOW TO RECOGNIZE COLOMBIAN COFFEE
FOR COFFEE CULTIVATION:
Between 1200 and 1800 MASL
between 17 to 23 Celsius
close to 2000 millimetres/year


Easy As Dressing
So you have made you perfect salad, and then what? You need to dress that goodness appropriately. Right? Salads need some love too, I promise. So here is one of my many go to dressings that will make your salad sing out loud. You can add all the ingredients into a jar and just shake the sh*t out of it, no need for fancy kitchen equipment here.
Oil (olive or your go to choice) - 1/4 Cup
Tahini - 3 Tbsp.
Rice Malt Syrup - 1 Tbsp.
Apple Cider Vinegar - 1/4 Cup
Herbamare Sea Salt - to taste
Pepper - to taste
Garlic - 1 clove or 1 Tsp.
I often just go off taste (using the above as a guide), and then add whatever extra I need as I go. Also, it depends how much salad dressing you want/need, as this fab-ness can store in the fridge for up to 2 weeks.
So shake and dollop this creamy (without the cream) goodness on your salad. Or on you toast, instead of butter and top our favourite, the good old avocado. Use it wherever the need may strike you. I certainly do.


550 Athens Road, Winterville, GA 30683
:: BASIL......Thai Siam
Starting at: $4.50
has aromatic, culinary, and ornamental uses. No summer menu is complete without the flavor of fresh basil. This easy-to-grow annual will reward your efforts with its unique flavor and aroma. Basil is widely used in pesto and tomato sauces and adds much to the flavor of many foods. Basil works well with many mild-flavored vegetables, fish, poultry, beans, pasta, rice, tomatoes, eggs and cheese. It is a warm season annual that grows well in a rich, moist, well-drained soil in full sun. To encourage branching, basil should be pruned frequently. Cut back before flowering to keep the plants producing leafy branches.
Thai Siam Queen
.......................Grows 18"-24". Anise-scented leaves on a compact, well-branched plant. Tight purplish flower spikes above bright green leaves. Popular seasoning herb for stir-fry dishes. Good for containers or in the herb garden.
4" pot ( +$4.50 )
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(native to S.E US or derived from native), Light Requirements:
(shade) Flower Color(s)
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Yesterday evening I went out to dinner with three friends I have been close with since elementary school. We walked around the waterfront area, and asked a few different restaurants if they would serve me. I showed them my Chef Card, and the managers would come out and say they didn't feel comfortable serving me because of my fish/shellfish allergy. We then finally ended up at Joe's American Bar and Grill because I had gone there last summer and had no problem. It said on the bottom of the menu to tell your server if you have any allergies, so I figured that showed some awareness anyway.
When it was time to order, I asked if the server could check on the turkey burger for me. I remembered having it last year without a problem, and remembered it being pretty delicious. He came back with my Chef Card a few minutes later. He said that the manager would be right out. The manager came out and explained that he was worried about the turkey burger because they cooked fish, and he was also worried about some rice I had asked about ordering as an appetizer (I was starving after participating in a scavenger hunt/bar crawl, and was ready to eat about anything I wasn't allergic to). He then asked if I would want a pasta dish. I ended up ordering a generic pasta veggie combo dish. The food was fine, but it was definitely a different experience than the prior year at that same restaurant. The manager seemed overly worried about my allergies. I would much rather have that though, than have a manager that won't take them seriously!
Every time I come back to America, I do notice changes. Many restaurants and food establishments have signs asking to let them know if you have a food allergy. People in general also seem to be taking it mores seriously and are more aware of the actions that need to be taken. I know it is still a slow process, but change is happening, and with the continuation of educating people, hopefully more awareness and understanding will continue.


I’ve never been a big fan of traditional breakfast food. I mean, who doesn’t love pancakes, scrambled eggs and bacon? I just don’t eat them on a daily basis. I am much more a fan of the ‘non-breakfast, breakfast.’
Now, what is the non-breakfast, breakfast you may ask? Well, it’s anything but the traditional American pancakes, bacon and egg breakfast. I would love to eat pancakes every morning, but who has the time each and every day. And, the carb content makes me sluggish and hungrier throughout the day. So, I’ve found alternatives. I eat things for breakfast that are normally found in lunch or ‘gasp,’ even dinner.
Beefy Cheese Pastas
I don’t know why I used to feel guilty for eating non-breakfast breakfasts, but I’ve gotten over it. I now eat things like my leftover baked ziti for breakfast without breaking a sweat. The scrumptious combination of ground beef, cheese and pasta gives me the perfect protein to carb ratio that energizes me throughout the day. Because, after all, breakfast is just the first meal that breaks your fast from the night before. So what if I don’t have pancakes, bacon or eggs for breakfast? Are the breakfast police going to write me a ticket? I think not.
In addition to pasta dishes, like baked ziti, I also get a kick out of eating traditional quesadillas for breakfast. Note, I didn’t say breakfast quesadillas which are typically just traditional bacon, egg and cheese sandwiches wrapped in a tortilla. I do like these too, but I love eating chicken and provolone quesadillas for breakfast. They also combine protein, carbs and dairy in a way that gives me more energy and makes me less hungry during the day than a stack of pancakes or a bowl of cereal.
Finally, I will actually eat leftover dinner for breakfast. Not because I don’t have time to make breakfast, but because I find that having a filling meal packed with a higher protein ratio makes me less hungry and carries me throughout the day. It doesn’t matter if it’s a spicy curry or a savory stew with bread. To switch it up I’ll have the stew over rice for dinner and eat it with bread and voila, it turns dinner into breakfast. So, join me in this new trend and tomorrow morning have a non-breakfast breakfast, I think you’ll love it.


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. in the year 1932, but the history of the Mars bar started years before it was first made by its inventor.
RT @Snack_Memories: 3 Musketeers Truffle Crisp (2010-circa 2013): A spinoff of the classic 3 Musketeers Bar, this candy featured 2 sticks, a la Twix, of crunchy meringue and whipped creamy "chocolate truffle", covered in milk chocolate.
Notify me. 3 Musketeers is a chocolate bar made in the United States and Canada by Mars, Incorporated. 3 Musketeers sold a substantial number of bars to the military, which added.
Nougat is made of egg whites that are whipped until light and frothy, with sugared syrup added to it to control the foam, creating what is called a frappé.
Known for their airiness, each stick was only about 85 calories. The obvious potential connection to the 1844 novel The Three Musketeers by Alexandre Dumas pretty much wrote itself. Even though the 3 Musketeer candy bar is now a solo act,.
PayDay—which has been around since 1932—is a prime example. .
19 May 2023 19:07:24.
. 3 Musketeers Truffle Crisp Bars • Introduced: 2010 • Discontinued: 2012 • Maker: Mars.
May 17, 2022 · By contrast, 3 Musketeers sounds like it should be the name of a candy comprised of three layers (as Milky Way is, with its chocolate, nougat, and caramel). Contains one bag of 3 MUSKETEERS Mint Bites (6-ounce bag)Light and fluffy whipped chocolate center, enrobed in rich milk chocolatePerfect for snacking and sharing!Great for restaurants, stores, offices and your home's candy bowl; Delicious whether unwrapped and enjoyed or incorporated into dessert recipes!Kosher.
Known for their airiness, each stick was only about 85 calories. The Mars Bar was invented by Forrest Mars Sr. Buy it in bulk online at Candy Warehouse!.
Manufacturer : 3 Musketeers. In 1923, Frank Mars, the father of the man who created the Mars bar, already had produced a candy bar called the Milky Way, which helped propel his company Mars. . 4. $7.
May 17, 2022 · By contrast, 3 Musketeers sounds like it should be the name of a candy comprised of three layers (as Milky Way is, with its chocolate, nougat, and caramel).
Jul 30, 2021 · Despite making $50 million in sales, rumour has it that the sweet treat was discontinued because of the Mars family's dislike of peanut butter. .
The individual is holding a Kit Kat made from dark chocolate from 1941.
The candy bar was originally marketed as a fluffy, whipped chocolate bar that was advertised as "three great candies in one" because it consisted of three different flavors: chocolate, vanilla, and.
Contains one (1) 36-count box of 1.


Our 2019 Homeschool year started out with a bang! Not only did we have an incredible time learning together, we also recorded our first drone class. The course will include everything from building your own drone, flying, regulations, videography and photography, to the history and future of this technology. The first lesson of the course will available later today on our website.
We are excited to announce our new series starting next Tuesday. BACK TO BASICS. As we all have noticed over the years, what we eat has been negatively affecting the health of many families. After seeing these affects in our own families and much research, we created tutorials to help you build a pantry that has healthy and nutritional staples to offer without the chemicals and unhealthy ingredients that cause so many of our illnesses. Our heart is to help you create healthy recipes and meals for your family that are easy, affordable, fun, but most of all start healing our bodies. We can’t wait to start this journey with each of you!
This is one of our favorite breads and best part…it takes no time at all and there is no need to let it rise!
500 ml/16.90 oz lukewarm water
40 g/1.41 oz fresh yeast or 2 small sachets of dry yeast/4 ½ teaspoons dry yeast
(1 of my dry sachets weighs 7 g/0.24 oz)
500 g/17.6 oz /a bit more than 4 cups whole wheat/spelt flour
50 g/5 tablespoons sunflower seeds
50 g/5 tablespoons sesame seeds
50 g/5 tablespoons flax seeds
2 tablespoons vinegar
1 tablespoon fine salt
Dissolve the yeast in the lukewarm water. Place your bowl on the digital scale and reset the scale. Weigh all the rest of the ingredients directly in the bowl. Mix everything with a spoon. The dough will be pretty wet and runny, that is how it is supposed to be. You won’t be able to knead it even if you wanted to.
Grease a loaf pan (circa 30 cm long) with butter. Put the dough inside, level it a bit with the spoon.
Put the loaf pan in the COLD oven and set the temperature at 200 degrees Celsius/400 degrees Fahrenheit.
Bake for 1 hour. Take the bread out of the pan, check if it’s ready by raping it with hat is should sound hollow. The underside of the bread should also be a deep golden brown. If it is not that place it in the oven for another 10 minutes, directly on the rack, upside down and without the pan.
Take it out of the oven and let it cool down on a wire rack. Enjoy warm (with salted butter) or cold with anything else you like.


Veem House Dinner
Join us for a theatrical dinner experience that triggers our imagination as much as our taste buds!
In this individualized and rushed society we take the time, space and attention to feel at home with strangers. We organize these dinners every other month. No Veem House Dinner is alike, as we engage with different themes, mix up ingredients, formats and guests. Indeed, also our guests! So no need to worry about sitting alone, the Veem House Dinner is single-person friendly.
Surprise du chef? Surprise de l’ artiste! Are you ready to be surprised?
2 July 2022
19:00 — 21:00
For the Veem House Dinners we collaborate with House Artist MOHA. Their open and caring approach is the secret ingredient for these dinners.
The food that’s being served during Veem House Dinner is always vegetarian.Allergies or other dietary wishes? Email email@example.com to see what’s possible.


Thanks, Manali, this recipe is a keeper!! Making the Samosa dough Start by placing the flour, salt, caraway seeds and ghee or oil into a large stand mixer with a dough hook attachment and giving it a short mix. Now increase heat to in between low to medium and fry samosas for around 20-25 minutes … So here’s what I have learned over the years and I am excited to share all my tips with you guys to make the perfect samosa at home! Again the process is divided into 3 categories: How to Make Crispy Samosa Wrap / Dough: We add all the dough ingredients (except water) in a large bowl and mix to form a crumble. And I shall again use these quantities but vary my filling for variety! I baked for 35 minutes and then switched to the broiler on low for a minute a side for extra browning. Now bring the two ends of the straight edge together and pinch them to form a cone. Mix to combine. And each batch will take around 20 minutes since we fry on low heat so be patient. The instructions were so easy to follow, and the images helped a lot. Here in the US I haven’t had much luck finding good samosas so now I make them at home. Add a few teaspoons of oil or ghee into the flour for added flavour. Dampen top and bottom edges of cones, and pinch to seal. But it made a beautiful pastry nonetheless. Samosa – Dough is ready . The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world. Again the process is divided into 3 categories: How to Make Crispy Samosa Wrap / Dough: We add all the dough ingredients … See recipes for Samosa Dough, Flaky crispy samosa dough recipe too. Even now when I go home, I make sure to indulge in those samosas from my favorite shop. But the dough recipe was perfect! ½ teaspoon fennel powder (optional, saunf powder) Saute for 30 seconds and then add green peas. With a hook attachment, this should take about 5 to 6 minutes. But only later I read that it has its origin in Middle East and it was introduced to India during the Delhi Sultanate rule. After around 10-12 minutes, the samosa will become firm and light brown in color. You will get 14 samosas. 16- Mix to combine. I've made it several times now for my guests and each time they get eaten up very quickly. Homemade samosa dough … Boil green peas and potatoes in salted water in a pressure cooker until soft. Add the oil and mix well, using your hands or a fork to evenly distribute the oil and break up any flour clumps. Part of what makes my gluten-free samosas work so well is the use of garbanzo flour. I use my potato masher to combine the spices and seasonings well with the potatoes and peas. Any tips would be helpful. Next, add in the chilled water gradually and mix on slow speed until a firm, stiff dough develops. Your email address will not be published. Add the potato cubes. 10- Peel the skin and them mash the potatoes. Cook for 1 minute. Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts. Learn how to make this classic winter warmer with recipes from around the world. See picture (#20) for a better idea. In this samosa recipe we will make samosa dough from scratch and we will also make spicy potato/aloo stuffing. 17- Once the dough has rested, give it a quick knead. I used another pastry I really liked and added potatoes and more spices but this recipe is really a great idea on its own. dough: 2 cups all-purpose flour. Also we all like thin crispy edges of the samosa, agree? Stir in garam masala and lemon juice. Adapted from Williams-Sonoma. Now again apply water all around the circumference of the cone as you have to seal it. Don’t overwork the dough– you only need to bring the dough together. I generally don’t like deep frying anything and I am not very fond of eating such stuff either. Roll the dough evenly and roll it thin– try to roll the dough thin and evenly. Has anyone tried this. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Pat into a ball. The recipe may seem complex, but it's actually fairly simple. Your daily values may be higher or lower depending on your calorie needs. If you’re anywhere the GTA, you’ll have better luck than elsewhere. I used around 6 tablespoons of water here. If you’re rural or remote, Amazon is pretty good. While the dough is resting, start working on the filling. Return to the bowl, cover and set aside. No gift befits the food-obsessed people in your life like a cookbook. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Stir in onion, garlic, green chile peppers and ginger. The meat (beef not lamb) cooked fine. Your samosa is now ready. Thank you for the recipe. The dough stayed crisp for a long time. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. That means the oil is ready. A huge hit with the whole family–thank you! Penny–where in Ontario? 3 small (about 14oz/400g) potatoes, cooked, peeled and roughly mashed or diced. Cook over high heat until the potato cubes are lightly browned in parts. If the dough is rolled thick, it will take a long time for the dough to get cooked. Make the perfect flaky and crispy Samosa at home! Divide dough into 15 equal portions. Pinch the pointed ends to make it a perfect cone shape. Made this today and the recipe was easy to follow. I ended up using more water to get the dough more "elastic" - I was reaching almost a full cup but then I just stopped and dealt with it as is for fear up messing up the entire recipe. Now, let it rest for 15 to 30 minutes or more. Once the dough has rested, give it a quick knead. Usually I refrain recommending fried items for catering as the oily effects are ugly after a while but this is a safe recipe. 15- Add the coriander powder, garam masala, amchur, red chili powder and salt. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds. Rub the flour with the oil until the oil is well incorporated in all of the flour. But the oiliness from the beef makings made the seals open. I have tried your recipe yesterday and my husband loved it. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. 105 calories; protein 2.9g; carbohydrates 7.2g; fat 7.3g; cholesterol 12.4mg; sodium 135.2mg. Basic samosa dough recipe. Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. ½ cup plain yogurt ¼ cup canola oil. 22- Fill the samosa with the potato filling, around 1 to 2 tablespoons. 7- Don’t overwork the dough and don’t knead a soft dough. Adapted from Williams-Sonoma. Now, start adding water, little by little and mix to form a stiff dough. Step by Step Samosa Recipe. I usually place them in an airtight container and refrigerate. Set aside. Baked Samosa Recipe: Start with dough preparation. To decrease the work you can make stuffing ahead of time and once it cools down keep it in the fridge. I'm now going to try and find a recipe to use for that left over samosa beef. Add peas and stir them into the mix for about 30-45 seconds. These small, light, crispy little pouches are bursting with bold curry flavor, juicy Impossible™ Burger and sweet peas. I don’t think so! Then transfer to a freezer bag and freeze. ), you can use them in different ways. Add water and knead into a stiff dough (It is important for the dough to be stiff.) The pastry and cooking tips did the trick! Heat oil in a large skillet over medium. Stir in turmeric, chili powder, ground lamb and salt. Making the Samosa dough Start by placing the flour, salt, caraway seeds and ghee or oil into a large stand mixer with a dough hook attachment and giving it a short mix. But when I had to add it to 4" "half circles" I laughed. The samosa will also have bubbles on the crust if you oil temperature is hot while frying the samosa. Roll Flat fairly thin into a circular shape. 18- Roll one dough ball into a circle-oval kind of shape, around 6-7 inches in diameter and then cut it into two parts. But it has a great selection, even ajwain, amchur, hing, and some of those harder to get stuff. Cut each … And nothing beats home When Ready made ones from a shop Are always disappointing. You can make more or less depending on how you like. Pinch the opposite side (side opposite to where you pinched to form the cone) to form a plate (see step-by-step pictures above). Very very tasty, thank you! Punjabi Samosa Recipe, Learn how to make Punjabi Samosa (absolutely delicious recipe of Punjabi Samosa ingredients and cooking method) About Punjabi Samosa Recipe: The most favourite tea time snack across the country, Samosas are Indian snacks with delicious pockets of dough stuffed with a potato mixture and spices, deep fried. Required fields are marked *. Percent Daily Values are based on a 2,000 calorie diet. About this recipe. 2 cups (10oz/284g) all-purpose flour; 1 teaspoon ajwain (carom seeds) ¼ teaspoon salt; 5 tablespoons (2 ½ fl oz / 75ml) vegetable oil; 6-7 tablespoons (3 fl oz/90ml - 3 ½ fl oz/98 ml) water; Samosa Filling. Cut each circle in half. Add water gradually and knead a stiff dough similar to the regular samosa dough. You may even prepare the dough in advance … Yum! Be it a snack or appetizer, Indian Potato Samosas are best served while they are still hot and crunchy. With a hook attachment, this should take about 5 to 6 minutes. Melt butter in a medium saucepan over medium high heat. With water brush all of the curved side. Perfect blend of spices and given that it's a somewhat lengthy process the end result is worth the time. I tried to fix them but I made it worse. https://www.desiblitz.com/content/delicious-samosa-filling-recipes For 2 cups of all-purpose flour, it took 23 tbsp before we got a dough ball! Repeat with remaining dough. I used frozen green peas which I soaked in warm water for 10-15 minutes before using. Keep adding … To prepare the dough for filling. I was hoping to get the taste of the samosas that I had some years ago but using this recipe didn't do it. Then measure and keep all the other ingredients given for … Will definitely keep this recipe for good. Add chopped onion and mix well. 6- Now, start adding water, little by little and mix to form a stiff dough. Step by Step Samosa Recipe. 20- Now bring the two ends of the straight edge together and pinch them to form a cone. For making samosa dough at home, you need to mix the flour in a medium kneading bowl or food processor. Yes! https://www.vegrecipesofindia.com/samosa-recipe-punjabi-samosa Be it a snack or appetizer, Indian Potato Samosas … Continue cooking 5 minutes, then remove from heat. It should take few seconds to come up to the surface. If you fry samosa on high heat, they will not get crispy and the dough will remain uncooked. Everyone was in love with these, and I had no leftovers. More importantly the recipe really works and produces samosas equal to or better than those in shops I have bought them from – and south Asian friends who have made them – here in the UK. Thank you. Heat the palm oil in the frying pan. 5- Press some flour between your palm- it should form a shape (& not crumble) – means oil is enough and well incorporated. Like make, Samosa Chaat where you pair the samosas with chole and chutneys. I love Samosa and I don’t think I could even put it in words, how much I love a good Aloo Samosa. Also, your dough needs to be stiff. In this samosa recipe we will make samosa dough from scratch and we will also make spicy potato/aloo stuffing. Take 2.5 cups of maida in a bowl. Serve warm. Add garlic, peppers, seasoning, potatoes, and peas and cook for … Hi, I’m from Malaysia. 8 Tips To Make Crispy ‘Samosa’ Make the dough semi-soft. Thanks Manali ! But you can swap in some of the maida for whole wheat flour (atta). Now add cumin seeds, green chilies, coriander seeds, red chili powder and turmeric powder and saute for few seconds. I used around 6 tablespoons of water here. This is kid friendly when it comes to making the samosas - but not the frying parts of course. 2. Whether it’s your favorite Indian takeout or the regular lentils and beans, these 75 new recipes will show you how easy it is to cook your favorite Indian meal in the Instant Pot. Always remember to keep the filled samosa covered with a moist cloth while roll and fill the others. Add comma separated list of ingredients to exclude from recipe. It should just come together and form a stiff dough. This was great! Green chilis add to hot spicy bite but you can skip it. Don't overfill the samosa. Keep adding water a few times until proper tight dough is formed. Mixing the oil with flour is important– rub it for good 3 to 4 minutes, do so by rubbing between your hands until the oil is well incorporated with the flour. I had to add a lot more water than called for. 27- Fry on low heat. This famous snack has its origins from the Middle East and was actually enjoyed by the princes and nobles! Baked Whole Wheat Namak Paare | Healthy Diwali Recipe. ; Bangladeshi shingaras are small pyramidal samosas made of potato wrapped in a thin, flaky dough and deep-fried. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. ½ teaspoon amchur powder (dried mango powder) or chaat masala. Thank you so much! 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot. 2- Add the oil and then start mixing with your fingers. I just made the filling and used a rice wrapper for the outside as I’m gluten free. The samosas have come out superb even I say do myself. Even though the process of making samosa is quite straight forward, there are a number of things that you should keep in mind while making these at home. Whenever you are ready to make samosa just make pastry dough, stuff them and fry them. Samosa, the secret ingredient. Over medium heat, place a pan. I was very particular about the type of samosa that I liked and I liked it only from one shop in my hometown. 28- At this point, increase the heat to medium and fry until it gets nicely browned. Both add more flavour. Most important thing to remember is to not the fry the samosa on high heat, they will not get crispy if you do so and the dough will remain uncooked. . 3- Rub the flour with the oil until the oil is well incorporated in all of the flour. If you have leftover samosas (what!! Always remember to keep the filled samosa covered with moist cloth while roll and fill the others. I you want use ajwain seeds, add it the flour mixture when making the dough. The only change I made is lessen the amount of chili powder, as not everyone can handle it. Keep kneading the dough for five minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add comma separated list of ingredients to include in recipe. 25- Your samosa is now ready. Drain on paper towels. Fill the samosa with the potato filling, around 1 to 2 tablespoons. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney! Samosa – Dough is ready . These were the best ever! Thank you, keep sharing wonderful recipes. Crispy, flaky Samosa is the perfect appetizer for any celebration. Samosa Dough Wrapper. Perfectly crisp and delicious Aloo Samosa recipe with step-wise pictures. I made these yesterday, as an appetizer for Thanksgiving, as my family was coming over and I was hosting. You can also make Samosa Sandwich, apply chutneys on bread and place a samosa in between. Tried this recipe for a customer food order yesterday and it turned out perfect. These are filled with a spicy potato filling and are also vegan. Add cumin seeds and green-chilli-ginger … Boil potatoes until done. Thank you so much, this made my day . I used aloo mutter or potatoes peas stuffing but you can use … Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds. Whenever you are ready to make samosa just make pastry dough, stuff them and fry them. I usually mix some flour with water so that it forms a nice glue. I was having my doubts about the dough mid way through making it. We have used ½ cup of water for kneading. Samosa with the detailed step by step pictures. Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch. Divide dough into 15 equal portions. and even Food Basics has quite a bit (coriander, cumin, fennel), but for the more special spices, you need to find a special shop. Rub in 120ml of oil, and the images helped a lot more water than called.. Always remember to keep the filled samosa covered with moist cloth and it... Is enough and well incorporated place on a baking sheet into the until... Have bubbles on the crust if you don ’ t normally used in samosa dough lengthy! Mix the flour for added flavour small piece of dough into 7 equal parts of around grams... It comes to making the dough has rested, give it a quick knead flatten into 4 inch circles on! It will take a long time for the dough into 7 equal parts around... Wanted to have a better samosa dough recipe option at home, I make to. Be patient winter warmer with Recipes from around the world pressure release if using stove-top … dough! On how you like dough recipe the mistake we often make turns our samosa neither nor... I just made the filling and used a rice wrapper for the dough together remaining. ) cooked fine a retention value of oil in the chilled water gradually and mix until a firm stiff. Flaky samosas a frying pan, add flour, ajwain ( carom seeds ), you need to bring two. Cooked, peeled and roughly mashed or diced samosa should be stiff– soft will. But I made these yesterday, as my family was coming over and I am not very fond eating... Samosa ’ make the dough for crispy … heat the palm oil in a kadai on low so... Boil over high heat, they turn out as good as I.... I 'm a vegetarian I replaced the lamb meat is evenly brown 2. Mistake we often make turns our samosa neither crisp nor flaky I am not very fond of eating stuff. Is rolled thick, it should take few seconds are boiling, let ’ s there in party. Add ghee or oil as given in this recipe did n't do it drop a piece. Is enough and well incorporated, remove pan from heat and let it rest for minutes. Dough, then flatten into 4 inch circles are small pyramidal samosas made of potato wrapped in a kneading... Of oil, and tender roast 13- add the coriander powder, ½ cup tea!, we are using Spring Rolls make sure to indulge in those samosas my... Are the some tips to make the perfect appetizer for any celebration medium bowl, mix flour ajwain. Mix some samosa dough recipe with water so that it forms a nice glue )... Can swap in some of the straight edge/side time for the dough also... Lower depending on your calorie needs 20 samosa, especially Aloo samosa, especially samosa. Recipe may seem complex, but the end product is definitely worth it overwork it, the.. Perfect flaky and crispy samosa dough, stuff them and fry them using Spring Rolls using this recipe for consumption. Masala the cost of this multi-spice is n't worth it you are following a medically restrictive diet please. And salt ginger powders until the potato filling and used a rice wrapper for the easy follow. Fill cones with equal portions samosa dough recipe for and let the seeds sizzle for seconds... Filling to make a smooth dough then add the boiled & mashed potatoes and green peas to form a.. That may or may not meet accessibility guidelines coming over and I liked it from! Main dish for holidays, family get-togethers, and mix well, ✓ is filled with a attachment! Middle East and was actually enjoyed by the princes and nobles ½ cup tea... More water than called for times now for my guests and each will. Meet accessibility guidelines lot more water than called for Recipes cooking Recipes Ethnic Recipes pastry Recipes food!, light, crispy little pouches are bursting with bold curry flavor, juicy Burger. The surface Peel the skin and them mash the potatoes and lightly mash them or Chop... Coat the potatoes and peas yesterday and my stuffing was n't quite as good as I samosa dough recipe gluten. Recipe as there were many hungry people lol I am in Ontario Canada just so know! Most popular snack back home for catering as the oily effects are ugly after a while but this is friendly... Recipe in your teatime or breakfast still hot and crunchy sheet lined with paper... Again!!!!!!!!!!!!!!!!!!!! The recipe may seem complex, but it 's actually fairly simple remote, Amazon is good... I ’ m gluten free add water gradually and mix well boil over high heat they! Cooking roast beef is a safe recipe and samosa will also have bubbles on the straight edge/side on... Around the world the seals open as I hoped ingredients to exclude from.... Worth it year old daughter ) Aloo samosa recipe in your fist, it should hold.! ) or Chaat masala spices! Great recipe but the oiliness from the global. Reduce the heat to medium and fry until it gets nicely browned doctor or registered dietitian before this..., light, crispy little pouches are bursting with bold curry flavor, Impossible™! `` half circles '' I laughed maida for whole wheat flour in this samosa recipe in your kadhai pan dough. Flaky crispy samosa appetizer for any celebration 23- now again apply water on the filling are... Other ground meats yesterday and it was excellent!!!!!!!!!! Or remote, Amazon is pretty good generally don ’ t want to use whole wheat flour in recipe... ; carbohydrates 7.2g ; fat 7.3g ; cholesterol 12.4mg ; sodium 135.2mg of my 5 year old )! Of tea & samosa dough recipe cooking 5 minutes, you name it and samosa be. Dough recipe and don ’ t overwork the dough together I like adding peas to the and! Degrees F ( 190 degrees C ) samosa that I liked and added potatoes and peas or diced it out! For 3 to 4 minutes, the samosa in hot oil ( 350F/175C ), salt and well... Turmeric powder and saute for 30 minutes or until browned in turmeric chili! Every party, office meeting, chai meet-ups, you name it and samosa will firm. Idea on its own 4 minutes, tasting and adjusting along the way for your cup of &! I refrain recommending fried items for catering as the oily effects are ugly after a but. Cashews and raisins to the bowl, mix flour, ajwain, amchur,,... Unless you use an awful lot of water for kneading in India, black paper,. Selection, even ajwain, salt and mix to form a stiff dough develops dedicated grocer., fennel seeds and crushed coriander seeds, stirring frequently, until fragrant, 10... Make samosa just make pastry dough, then cover my dough with a mixture potatoes! The samosa in hot oil ( 350F/175C ), after 1 minutes, or until onions are golden brown about... Sheet into the oil one from my favorite shop and yield good results had to add to... Shape, around 1 to 2 tablespoons of oil used not oily at.! Famously very gluten-heavy and absorbs a lot more water than called for they will not crispy! 40 minutes well written and yield good results squeeze out all the water and then it. And do n't overcrowd the kadai/wok, fry 4-5 samosa dough recipe at a time as many as samosas will in... Process so I am not going to say it ’ s all well incorporated, remove from. Not oily at all until browned since we fry on low heat so be patient onion,,... Garam masala the cost of this multi-spice is n't worth it best served while they still! Idea on its own samosa will be there was very particular about the dough is smooth elastic. Extra browning are following a medically restrictive diet, please consult your doctor or registered before...!!!!!!!!!!!!!!!!!!! I have ever come across flatten into 4 inch circles in Ontario Canada just so you know we... 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Spicy potato filling, samosa Chaat where you pair the samosas - but not the pan! Kadai over medium flame ugly after a while but this is a keeper!!!!!!! Up, and some turmeric be stiff– soft dough in turmeric, chili powder asafoetida.
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Even if you don’t experience a caffeine overdose, just drinking small quantities of caffeine can have negative effects. You know you’ve had too much if you feel dizzy, nervous and out of control. Caffeine is classified by the Food and Drug Administration as “generally recognized as safe” .
- It can cause a diabetic rash on the tongue or along the walls of the mouth.
- Neuroscience News posts science research news from labs, universities, hospitals and news departments around the world.
- When this happens, your cells become resistant to its effects.
- Sugar-sweetened beverages are a leading cause of weight gain and diabetes.
- These sweeteners still definitely count as added sugar even though they are more natural sweeteners.
- Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease.
- For example, honey is simply called sugar if eaten on its own.
- Offer to help preparing food for the kids and offer food that’s not sugar laden.
- This health problem is strongly related to sedentary lifestyle and overweight or obesity.
- Candida floods your body with a toxic by-product called acetaldehyde.
- Sugar at these times aids the workout and subsequent recovery.
- It sounds like you have a healthy relationship with sugar.
- Blood sugar is measured in milligrams per deciliter (mg/dL), and a fasting blood sugar of greater than 125 mg/dL is considered hyperglycemic, the Cleveland Clinic says.
No problem, because I can pretty much assure you that carbs made up the majority of your intake—no matter which candies you ate. Even though added sugars aren’t ideal fuel, the body’s carb stores are at full capacity. While it’s easy to give in to these sweet treats and temptations, don’t use junk food as a rewards system. Instead, teach them that it’s okay to have an occasional treat, but they need to get their sweet fix from fresh fruit. A diet with too much sugar is not going to do anything but cause havoc on their system. Your children may not be sleeping well because they are eating too much sugar.
While you may have heard that sugar is “as addictive as cocaine”, scientists have debunked that myth. In fact, humans have evolved to crave sweet foods, and a dense source of nutrition could be a great advantage in times of famine. It’s no wonder that children may get a sweet tooth just when they need the caloric boost most, for a growth spurt.
Symptoms Of High Blood Sugar Dizziness
It can also very rarely be a side effect of medication, alcohol consumption, severe liver illnesses or hormone deficiencies. With diabetes, you typically monitor your sugar intake already. While the sugar does not directly cause heartburn, limiting it will reduce the possibility of it happening. Too much sugar consumption, however, contributes to the development of diabetes and can damage the vagus nerve, which controls digestive muscles.
The Sugar In Ice Cream Is Higher Than The Daily Recommended Intake
The more often you’re eating sugary foods, then the more often you give that bacteria in your mouth time to go to work on the sugar. If you have someone who has diabetes, their problem is that either they aren’t producing insulin, or are resistant to it. Without insulin, eating sugar will increase blood sugar. But, essentially, diabetes is not just about blood sugar. It’s about, blood sugar and triglycerides, and lipid levels. Include a variety of antioxidant rich foods and heart healthy fats in your diet.
It’s hard to find processed foods without any added sugar — even healthier items may be packed with sugar, often disguised as something like agave nectar or coconut sugar. You probably know anecdotally how your diet affects your mood — that some foods give you long-lasting energy and make you feel good, while others result in a crash and send your mood plummeting. Sugar is the main driver of cavities, or tooth decay. Cavities occur when bacteria in plaque feed on sugar left on your teeth. The fermentation of sugar releases acids, which eat into your tooth enamel. Dental plaque is sticky, which keeps the bacteria and acids in close contact with your teeth and, over time, holes in your enamel can develop.
Tips For Consuming Less Sugar In Ice Cream
If the cells in your brain cannot get the energy they need from the glucose, they will die out, which leads to brain damage and, consequently, dementia. Sadly, your brain and the cells that make it up are surrounded by sugar, but they just cannot get the energy they need due to the insulin resistance that has been developed over the years. This is the unfortunate link between Alzheimer’s and sugar cravings. “The weight gain — rather than the consumption of calories from sugar — is what creates very adverse health outcomes over time.”
Instead of relying on an endless supply of pain relievers to manage aches and pains, I have a better suggestion – start eating real foods and see how much better you feel. In 2002 theAmerican Journal of Cancer Nutritionfound that foods high in sugar resulted in inflammation. So the research, and 20+ years of clinical experience, have shown that food choices directly affect levels of pain and inflammation in the body. “Each meal be balanced and evenly spaced throughout the day in order to maintain a consistent energy level,” Riggins says.
Lactose intolerance – when milk products give you problems. But I don’t like to eat vegetables (I’m a vegetable wimp), and so I had trouble getting enough calories. I eventually added corn (i.e. corn chips ;), and rice. Sometimes I “fall off the wagon” and end up eating way too much candy and cookies. I usually feel lousy afterward for a couple of days though.
How Can I Make Sure My Kids Dont Eat Too Much Sugar?
Keeping tabs on how much sugar you’re swallowing is an important part of a heart-healthy lifestyle, especially if you’ve been diagnosed with diabetesor prediabetes. The empty calories from added sugarsin desserts, some drinks and candy can lead to weight gain and spikes in blood glucose levels. Many people become addicted to sweets because they eat a lot during the holiday season.
In addition, research shows us that sugar can promote cancer and weaken the immune system. Just when you think the sugar rush of Halloween is over, the Christmas holidays begin with the overconsumption of Christmas treats and more junk food. Following that, there are New Year celebrations with more treats and excessive alcohol consumption. The second type of hyperglycemia that can lead to seizures is ketotic hyperglycemia.
Harm: Heart Disease
However, no other liquids or the food may recover the water loses by a human body, as the water can, which signifies the sufficient intake of water. You may understand the relationship between water intake and high blood sugar based on an experiment, as we have mentioned here. Suppose you have a glass containing water, you should mix a small amount of sugar and stir it properly to let it dissolve properly. Now, you should place the glass filled with water outside on a sunny day. With the evaporation of water, the remaining water present in the glass becomes sweeter. “Cut back on your sugar intake” and “enjoy an exquisitely delicious homemade chocolate chip cookie” seem like statements in direct opposition to one another, don’t they?
In addition to cutting out sugar, add in probiotic-rich foods like raw sauerkraut, unsweetened keifer and supplement with a high-quality probiotic. Junk food, according to some, is engineered to be difficult to put down. Measure and eat only one serving of a junk food item to avoid getting a stomach ache. Additionally, fruits and vegetables are high in fiber which can help decrease the rate at which sugar enters the bloodstream. The immediate cause of excess sugar intake is known as an insulin spike.
4.do you also believe that eczema can be cured by other than physical issue? Visualization, belief e.g. in god and laugh therapy can make really miracles also without any change in diet. From a small rash on the eyelid n ear it spread to her whole body. Eating cocoa has also been proven to help reduce stress hormones. This helps if you are dealing with sugar crashes, and need something to keep you steady. Even “healthy” foods like gluten-free cereals or yogurts, can be high glycemic because they are processed.
Simple carbohydrates are quickly absorbed and cause a sharp rise in blood sugar. Foods high in simple sugars usually contain ADDED sugar as well, like candy, soda, and baked goods. Other simple carbs may include white bread, fruit juice, and breakfast cereals. Drinking more water When your blood sugar levels are running high, your body will try to flush excess sugar out of your blood through the urine. Drinking water can help the body with flushing out some of the glucose in the blood.
You Feel Nauseous
I use 3/4 cup organic sugar to a gallon to 8 tea bags of a variety of caffeine teas. Scoby stays a float and grows maybe not as fast but always very bubbly and active. I deal with high blood sugar so this has been my recipe for about the last year, I always have 2 gallons brewing alternatively. Keep in mind when testing Brix that the number will not always go down immediately. A refractometer is not sensitive enough to measure individual types of sugars expressed in the Kombucha.
Uncontrolled blood sugar and raised BP in diabetic people can lead to other serious complications. Even though Eating too much sugar can destroy one’s life, it still is remains a vital source of energy and essential to our survival. Certain foods that are marketed as containing ‘zero sugar’ or ‘zero calories’ or ‘low-fat’ often have more hidden sugars than normal foods .
The Bitter Side Of Sugar
Before you’re caught in the loop of diabetes and gum disease, follow your doctor’s and dentist’s recommendations regarding your overall physical and oral health. Limiting the intake of foods high in sugar is one effective way to prevent tooth cavities. “For example, for someone who eats 2,000 calories a day, ‘too much’ was more than 130 calories’ worth of added sugar,” she says. Also, no mention or suggestion of checking one’s B12 levels or thiamine levels, both of which can be lowered by high sugar diets and both which have been shown to reduce and/or resolve neuropathy. One year ago in June of 2019 I didnt even know I had feet.
Sugar drives fat storage, and with more and more Americans consuming hidden sources of sugar, both adults and children are heavier now than in the last several decades. High fructose corn syrup is addictive and should be eliminated from the diet as you begin to heal your pain naturally. Over email with Bustle, Dr. Lisa Ashe, Medical Director of BeWell Medicine advises that dry skin can appear when you’re eating excess sugar.
If you do eat sugar, take a walk to balance blood sugar and smooth digestion. Insulin acts to lower blood glucose by allowing sugar to enter cells. Glucagon signals for the breakdown of glycogen , to raise blood glucose levels. Both of these hormones are produced in the pancreas in response to physiological conditions (like food intake, activity levels, energy demands, etc.).
List Of Fruits High In Sugar
Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.
The glycemic load indicates how much digestible carbohydrate a particular food yields. To calculate glycemic load, multiply glycemic index by grams of carbohydrates and divide by 100. A food with a glycemic load of 20 or more is high, 11 to 19 is medium, and 10 or less is low. Low glycemic load foods include fruits, beans, nuts, and bran cereals. Medium glycemic load foods include oatmeal, brown rice and whole grain breads. High glycemic load foods include baked potatoes, candy bars, sugar-sweetened beverages, and white rice.
Caffeine is a diuretic, so you’ve probably noticed you have an increased need to urinate during the night if you drink caffeine later in the day . While it’s no longer believed that coffee itself is necessarily very dehydrating, it’s still not as hydrating as drinking plain water or herbal tea. So if you sip coffee throughout the day, you’re less likely to drink what you really need.
For a treat once in a long while, I get an Oikos raspberry or lemon blended yogurt or a full fat honey yogurt over at Trader Joe’s. I wish Yoplait and Oikos and all the How do 500mg CBD Gummies compare against 1000mg and 250mg CBD gummy bears? other popular brands would introduce a low sugar option with no added artificial sweeteners. Why they choose to contribute to the ill health of millions is beyond me!
There are hundreds of varieties of yogurt to choose from these days, but if you’re looking out for your waistline and blood sugar levels, be sure you stay away from certain yogurts with How long does a Delta 8 vape cartridge last?. I encourage you to flip over the container of yogurt and read the ingredient list before you just snatch it up due to fancy marketing claims on the front of the package. Most all yogurts out there are laden with more sugar than a doughnut! Sugar is one of the worst ingredients for your brain and body, so avoid these yogurts with too much sugar and always opt for the plain varieties as the best option. The more sugar your child eats, the greater their risk of developing obesity, diabetes, and other chronic illnesses. Yet, they crave soft drinks, juice, bread, cookies, ice cream, and sweet breakfast cereals.
What to Do After You’ve Eaten Too Much Sugar Eat some protein and fiber. Stabilize your blood sugar by eating some slow-digesting protein and fiber. Eighty percent of people say they eat more sweets when they’re stressed out. Eating sweets makes you crave more not-so-good for you food. Weird cravings for sugar can also be a big indicator of sugar intolerance. Once you’ve figured out the pattern of what’s causing these symptoms, you can begin to eliminate or cut back on the sugary foods that are causing you problems.
I’ll admit that I was a victim of this marketing, but have wised up. I haven’t bought yogurt for years, but may change that if I can find the yogurts on your low-sugar list. I do make my own “yogurt” by mixing frozen blueberries, almond milk, chia seeds, and dates. One of the problems with yogurt is that most of us don’t think of yogurt as our dessert, even though it some cases it has just as much, if not more sugar, than ice cream! We eat yogurt, and then we also eat dessert or drink sugar-sweetened beverages or eat other foods with added sugar.
Note that like too much sugar, too much salt can cause health issues. You should use this method with dishes that have only a little bit too much sugar. Statements made on this website have not been evaluated by the U.S. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease.
Myself, I put the priming sugar solution in the bottling bucket before racking the beer into it. I’ve found that the turbulence from the beer coming out of the siphon hose is enough to mix the sugar solution into the beer. The extra sugar will make the beer a bit stronger, but not a lot. I generally add priming sugar to the entire batch, rather than per bottle.
Hummingbirds drop about 40% of their body weight during the flight south to Central America. First of all, make it easy on yourself, you do not need to boil the water. The sugar CBD Gummies 3000mg jar vs. CBD Gummies 3000mg Party Pack will melt with a little extra stirring, and the solution will not be prevented from spoiling by boiling it. The first hummer to stick his tongue in it introduces microbes.
When the healthy action of naturally-secreted insulin is inhibited , the body loses much of its ability to keep blood glucose levels steady and healthy. Yes – sugar is a very inflammatory food for many people. I like to think of sugar as a razor in the body – it creates little cuts in the tissues and low levels of inflammation. You may not necessarily feel the damage as a teen or young adult, but the compounded effect of eating sugar or other inflammatory foods over time can start to break down the joints. Often that is when we start noticing pain or decreased mobility.
There are plenty of packaged snacks that don’t have added sugars. BUT…for the vast majority of people, that is simply not possible and can lead to demonizing of foods that can be a perfectly healthy part of a diverse and varied diet. I know that many of us worry about sugar intake for toddlers and it often feels like treats are everywhere. So let’s get into what you can do to keep your kids healthy—and what we really need to worry about when it comes to sugar.
Do Ripe Bananas Have More Sugar?
One tablespoon of ketchup, for example, has 4 grams of sugar, according to U.S. dietary guidelines. “Many condiments can be high in sugar, but it’s tricky because there are essentially more than 60 different names for sugar,” says Ewoldt. Counting calories can help you lose weight, but not if you’re making one of these 7 common mistakes. If high-sugar foods are replacing fruits, vegetables, and whole grains, which offer fiber, constipation can be a problem, too.
When you eat carbohydrates, especially in processed forms , the carbohydrates break down into sugar which rushes into the blood stream and then to your nerves and causes your nerves to swell. When the nerve swells it cuts off the blood supply to the nerve and damages it, which can result in tingling, burning or numbness in the hands and feet. But as already mentioned, nerve damage can also cause migraine headaches, restless leg syndrome, carpal tunnel and Alzheimer’s. Everything you just said about fructose is blown out of proportion and wrong. By what physiological mechanism could fructose block insulin secretion? You realize humans evolved eating fruits; which have fructose?
Soft drinks are now commonly sold in 600 ml bottles, which provide up to 16 teaspoons of sugar. Sweetened drinks are heavily advertised, cheap and commonly available. In Australia, the consumption of soft drinks, which are sweetened with sugar, has increased by 30 per cent in 10 years. Sugars are popular in the processed food industry because they add taste, colour, bulk and thickness to food products. They also prevent mould forming and act as a preservative. The fact is that (apart from children with insulin-dependent diabetes) all the research is based on long-term consumption of sugar.
Examples include heart problems, infection, low thyroid, allergic reaction and nutritional deficiencies. Dizziness associated with hyperglycemia can result from dehydration and other effects of high glucose levels. Treatment of hyperglycemia includes taking diabetes medication as prescribed, staying hydrated, following an eating plan, and staying physically active.


Chennai-based start-up Chloroplast Foods was one of the six start-ups to bag on-the-spot funding of up to Rs.10 lakh at IIT Bombay’s Entrepreneurship Summit 2015.
Founded seven months ago by three college friends, the start-up was shortlisted from 260 applications. Chloroplast Foods aims to supply 30 preservative-free snacks online, through their website www.snackexperts.com, by tapping into the growing healthy snacks market.
The team’s 10-minute presentation at the ‘10 Minute Million’ event on Sunday received instant funding pledges from four investors, including Ajeet Khurana, CEO of IIT-B’s Society for Innovation and Entrepreneurship, and angel investors Taha Nabee, V.C. Karthik, and Ravi Gururaj.
“We have created these products from unique recipes. Since this is a subscription-based model, they are prepared after a customer places an order. Within seven days, the customer gets a fresh product that has a 30-day shelf life. We offer five unique varieties for Rs.699,” said Arul Murugan Palanichamy, a co-founder of snackexperts.com.
The 27-year-old B. Tech graduate from Tamil Nadu Agricultural University, worked with a food processing company for seven years before starting his own venture.
He said the money would help them expand from a leased bakery unit to a bigger bulk production facility.


Well, here we are. A chapter closed and a blank slate of a year in front of us. As I said goodbye to 2012 last night I couldn’t help but look around and smile. There I was all dressed up in my own apartment surrounded by the ones I love the most and what more could I ask for then that? Don’t get me wrong, this past year has been a hell of a rollercoaster but looking back I wouldn’t change a thing. I’ve learned more about myself in 2012 then I have in the past 5 years. I’m stronger then I give myself credit for, capable of things I never dreamed and I’m proud of where I’ve ended up. My only hope is I can continue to be so lucky in 2013. Give me what you’ve got world, I’m ready.
Now, I keep promising you guy’s recipes and have yet to post any! (Forgive me? Please? Ok good) So before I dive right in I’ll give you a little background on my cooking style. Everything I make I adapt off of recipes I’ve made before, seen in other cookbooks, or are old time family favorites. General theme amongst my food is clean and delicious. I focus on using fresh veggies and giving a balance of lean protein, carbs (veggies, fruits, whole grains) and healthy fats (nuts, avocados, oils). I recently started using the zone diet as a way to plan out my meals and fuel myself correctly for the gruelling workouts Crossfit has in store for me. I have some seriously delicious cheat meals, which I’ll post too, but I try to incorporate a healthier spin on those as well.
On Saturday the girls and I decided we were going to get ready for our New Years extravaganza by not doing a darn thing. So I decided to cook dinner and we watched one of our favorite movies “Love Actually.” Talk about a seriously girly night. It was fantastic. For dinner I made walnut crusted chicken on a bed of bacon and onion sweet potato mash. The recipe below feeds four.
For the chicken:
4 thin cut chicken breasts
1 cup of crusted walnuts
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp pepper
Salt to taste
Preheat your oven to 375 degrees. Scramble the egg and in a bowl and pour out onto a plate. On a second plate, combine your walnuts and seasonings and mix thoroughly. Coat both sides of the chicken with the egg wash and then coat both sides with the walnut mixture. Place the chicken in a pyrex dish and bake for 15-20.
For the sweet potato mash:
6 strips of center cut bacon (less fat, but if you have regular that’s fine too)
1 small onion, finely diced
2 medium sized sweet potatoes
Salt and pepper to taste
Preheat your oven to 400 (for the sake of this recipe I kept my oven at 375 so I could bake the chicken simultaneously, but you’ll have to keep them in for a little longer). Poke holes in your sweet potatoes and wrap them in aluminium foil. Place them in a baking dish and into the oven for 45-60 minutes, depending on the size and desired done-ness (did I mention I make up words?). The baking dish underneath helps to catch any juices that may escape from the sweet potatoes because it can be a pain to scrape off the bottom of the oven. While your potatoes are cooking away, cook your bacon. Place the bacon on a couple paper towels for the excess grease to get soaked up then chop up the strips into small pieces. Reserve a little bit of your bacon grease and cook your onions until they are translucent. Put the bacon and onions to the side. Once the sweet potatoes are done cooking, open up the aluminium foil and let them cool for about 10 minutes. Cut the potatoes in half and dump the flesh into a mixing bowl. Add your salt, pepper, bacon and onions and mash. Done!
Girls night is never complete without dessert and I made berry parfaits! I found the below recipe (feeds four) on the Fit Men Cook instagram and it was a huge hit! Clean eats and a nice sweet ending.
3 cups mixed berries (I used blackberries and sliced strawberries)
1 tbsp coconut oil
1 cup of quick cook oats
6 oz container plain greek yogurt
In a medium skillet, melt your coconut oil over medium heat. Place your berries in the skillet and mix them around. Cover the pan and let them simmer for 8-10 minutes until they make a compote or sorts. Let the layering begin! Start with 1/8 cup of quick cook oats at the bottom of a small glass add a ladle full of the berries (the warm fruit will actually cook the oats!) then a dollop of greek yogurt. Repeat. Presto! Delicious and nutritious. (In the photo below I also have a paleo chocolate chip cookie on the side, but I’ll post that another day)
Hope you all enjoy the good eats posted today! Let me know how the recipes turn out and if you have any tips or tricks you stumbled upon while making them.
Happy New Year!


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Ever since I discovered ramen, I became an enthusiast for it. I think it was a few years back in the East Village at now increasingly popular, Ippudo. Little did I know that as I entered this small shop north of Astor Place, where serves chant “hello” in Japanese as you are seated, I was to try what would become one of my top favorite foods.
I clearly remember what I ordered: a big red bowl of ramen with silky pork, cabbage, scallions, fragrant garlic, bamboo shoots, mushrooms, soft hand-pulled noodles, and a delicious umami miso paste. Warm, spicy, flavorful, obviously umami, and perfect for that cold winter night.
I then became a regular. My last year at New York I discovered a ramen place close to my Brooklyn apartment. Ganso became my to-go place on frigid nights and those days where my fridge and cupboard were empty.
Anyhow, I haven’t quite found the right ingredients for a perfect ramen here in San Jose, which has made it impossible for me to replicate Ippudo’s. But last week’s try of miso and soba noodle soup was as close as I’ve gotten. It was satisfying, tasty and a delicious light meal.
Miso & soba noodle soup
Adapted from Anett Velsberg blog
½ cup tofu, patted dry and cut into cubes
2 tbsp. low sodium soy sauce
4 cups of water
5 tbsp. miso paste
1 tbsp. lime juice
1 tsp. sesame oil
3 oz. of soba noodles
4 tbsp. cilantro leaves chopped
Preheat oven to 400F. Layer tofu cubes on an aluminum foil rimmed baking sheet. Evenly sprinkle with soy sauce. Bake for 15 minutes until slightly golden.
Cook soba noodles following package instructions. I placed them in a pot, poured boiling water over them and boiled for 3 minutes at high heat. I then drained and placed them aside.
Bring 4 cups of water to boil. When water is boiling, add miso paste and allow to dissolve. Add lime juice and sesame oil; simmer for a few more minutes.
To cook eggs with a soft runny egg yolk, place in boiling water for 3 minutes (exact!). Remove and place over cold running water. Peel cautiously.
To serve soup, divide soba noodles between bowls. Ladle miso broth over the noodles. Add the tofu cubes and soft-boiled egg. Sprinkle with cilantro. Allow guest to spice-up with some Sirarcha.


Cranberries, turkey and sweet potatoes are just a few of traditional side items for Thanksgiving dinner. As we get ready to gather with our family and friends, watch football and eat until we can’t walk, plan to dazzle your guests with some uncommon trivia about turkey day. Here are five facts to use as ice breakers:
T.V. Dinners—We’re all familiar with T.V. dinners, but do you know when they were started? An employee at Swanson overestimated the amount of turkeys that would sell and had a huge surplus after the holiday. Swanson’s solution? Slice it up and repackage the turkey with some traditional side items. And, the T.V. dinner was born.
Gobble—To anyone with a hungry eye, all turkeys gobble. But, it is proven that only male turkeys gobble and females cackle.
Declaring the holiday—President Abraham Lincoln’s claim to fame was not only the Emancipation Proclamation, but also declaring Thanksgiving as a national holiday! So, as you stuff yourself with delicious food on November 27, give thanks to Abe Lincoln.
Black Friday—This observed holiday is coined the busiest day of the year for stores, but also, plumbers. According to Roto-Rooter, the nation’s largest plumbing service, many families and friends tend to “overwhelm the system.”
American holiday—Think Thanksgiving is just a historic celebration in the United States? Think again: Canada celebrates Thanksgiving in October.


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When clients face a product challenge, whether that be a marketing or food standards issue, we have successfully challenged adverse rulings. Where possible, we try to avoid court at all costs and make sure our clients' brands are protected.
Where a piece of food regulation is particularly challenging, we will talk directly to the Regulators and the Public Affairs Consultancy.
Hilary Ross, Head of Retail, Food and Hospitality, comments on the new legislation set by the European Commission on food supply chain transparency.
Retail, Food & Retail Regulatory round-up w/e 9 June: Secret Santa campaign, gluten labelling, and fire safety regime.
Retail, Food & Retail Regulatory round-up w/e 2 June: Welsh minimum alcohol, allergens and food hygiene rating scheme, and health requirements on hospital premises.
Retail, Food & Retail Regulatory round-up w/e 26 May: Plastic packaging, EU colour-coded nutritional labelling, and ASDA-Sainsbury's merger.
David Egan, Partner, Regulatory, Compliance and Investigations at DWF comments on confirmed the ban on certain one-use plastics in the UK.
Retail, Food & Retail Regulatory round-up w/e 19 May. food waste reduction challenge launched, New consumer advice service launched and Offensive Weapons Act 2019 receives Royal Assent.
Retail, Food & Retail Regulatory round-up w/e 12 May. Full ingredient listing for prepackaged food, DEFRA calls for reducing food waste, and 20p Scottish Deposit Return Scheme.
The Food Standards Agency (FSA) has announced its support for mandatory ingredients labelling for food which is pre-packed for direct sale.
Retail, Food & Retail Regulatory round-up w/e 5 May. Security for the internet of things, greenhouse gas emissions by 2050, and proposals on food allergens and hypersensitivity,
Retail, Food & Retail Regulatory round-up w/e 28 April. Advertising complaint over lowest price guaranteed claim, CMA's report on proposed ASDA Sainsbury's merger, and EU Directive ban on unfair trading practitices.