Developing a food exchange list for Middle Eastern appetisers and desserts commonly consumed in Jordan Hiba A. BAWADI,1 Naseem M. AL-SHWAIYAT,1 Reema F. TAYYEM,2 Rania MEKARY3 and Georgianna TUURI4 1
Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, and Department of Clinical Nutrition & Dietetic, Hashemite University, Zarqa, Jordan; and 3Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts, and 4School of Human Ecology, Louisiana State University and Louisiana State University Agricultural Centre, Baton Rouge, Louisiana, USA 2
Abstract Aim: The present study was conducted to develop a meal-planning exchange list for Middle Eastern foods commonly included in the Jordanian cuisine. Methods: Forty types of appetisers and another 40 types of desserts were selected, with ﬁve different recipes for each item. Recipes were collected from different housewives and Arabic cookbooks. Ingredients’ weight and dish net weight were recorded based on an average recipe, and dishes were prepared accordingly. Dishes were proximately analysed following the Association of Ofﬁcial Analytical Chemists procedures. Proximate analysis was compared with the World Health Organisation Food Composition Tables for the Use in the Middle East, and with food analysis software (ESHA). Results: Signiﬁcant correlations (P < 0.001) were found between macronutrient content obtained from proximate analysis and those obtained from ESHA. The correlation coefﬁcients (r) were 0.92 for carbohydrate, 0.86 for protein and 0.86 for fat. Strong correlations were also detected between proximate analysis World Health Organisation food composition tables for carbohydrate (r = 0.91, P < 0.001) and protein (r = 0.81; P < 0.001) contents. However, this signiﬁcant correlation was not found as strong, yet signiﬁcant for fat (r = 0. 62, P < 0.001). Conclusion: A valid exchange system for traditional desserts and appetisers is now available and ready to be used by dietitians and health-care providers in Jordan and Arab World.
INTRODUCTION Jordan is an Arab country with a population of five million and is considered a part of the Middle East bordered by Syria, Saudi Arabia, Palestine and Iraq. Limited data are available about food pattern in Jordan; however, according to statistics, there is a substantial increase (25%) in daily energy intake from 1962 to 2002. Carbohydrate contribution to daily energy intake decreased from 72% in 1962 to H.A. Bawadi, PhD, CNS, FACN, Assistant professor N.M. Al-Shwaiyat, MSc, Graduate Student R.F. Tayyem, PhD, Assistant professor R. Mekary, PhD, Research Fellow G. Tuuri, PhD, RD, Assistant Professor Correspondence: H.A. Bawadi, Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box: 3030, Irbid 22110, Jordan. Email: [email protected] Accepted October 2008
have become epidemic not only in the Middle East, but worldwide.9 Diet plays a substantial role in maintaining a good health status, managing chronic conditions and controlling body fat.10–12 It is essential that user-friendly guides be developed to allow individuals to monitor their daily food intake.13 The food exchange systems help individuals monitor food portion sizes, and thus energy intake. Exchange systems simply translate scientific nutrition knowledge into a practical form.14 Foods on the same list can be used interchangeably without changing approximate amounts of carbohydrate, protein, fat and total energy supplied by a meal.15 Ethnic variations and traditions have tremendous influences on food choices. Consequently, a key point for enhancing individuals’ commitment towards healthy eating is to incorporate culturally accepted foods in their meal plans.16 Currently, Jordanian dietitians use the exchange list published by the American Dietetic Association, and so, still facing the limitation of including cultural dishes consumed in Jordan in their meal plans. Despite the existence of regional food composition tables for Middle Eastern countries that include some dishes common in the Jordanian cuisine, ingredients and preparation methods differ substantially across countries. This research, therefore, enables Jordanian practitioners to develop more practical and realistic meal plans that include traditional cuisine to facilitate higher compliance. The growth of cultural diversity in the developed world due to increased political and economic migration from places like Jordan makes it necessary for health-care providers to pay attention to the cultural uniqueness of ethnic food habits. Practitioners outside Jordan working with Jordanian immigrants might also benefit from this research. Middle Eastern main dishes common in the Jordanian cuisine have been previously reported;13 the intention of the current study was to incorporate similar side dishes and desserts into exchange lists.
geographical regions in Jordan) out of the total 20 were asked to provide a detailed recipe for each item. The quantity of each ingredient was averaged (summation of ingredients’ quantities divided by five). Every ingredient in the average recipe was documented in both kitchen (standard cups, spoons) and standard metric measurements (g, mg, L, mL). We expected that every informant would give us a recipe of different sizes according to their family size. In order to standardise the weights used to prepare side dishes, individuals were asked to provide these recipes based on a prior chosen amount of the main ingredient of each recipe. For example, the main item in the cabbage salad is cabbage. Individuals were asked to provide a recipe for preparing cabbage salad from 1 kg of cabbage. One batch of the average recipe was prepared. Preparation conditions were optimised in order to minimise bias; all the cooking was done by same researcher using same kitchen and facilities. The purpose of dishes’ preparation was to get a precise weight of the ingredients and a net weight of the prepared item. Food proximate analysis procedures were conducted, according to the Association of Official Analytical Chemists procedures, to determine the content of protein, fat and carbohydrates.17 Analyses were conducted in the feed analysis laboratory in the Department of Animal Production at Jordan University of Science and Technology. Duplicate homogenised samples (300 g) from each side dish were taken and coded. Samples were desiccated in the oven (NR 200F model, Carbolite, Bamford, England) for three days, and were then ground. Moisture content was determined by calculating the difference between wet and dry sample weights. Ash was measured using a Carbolite furnace (Model CSF 11/7, Bamford, England), and the Kjeldahl method (Kjeletec system used: Model 1026, Tecator, Hoganas, Sweden) was used to determine nitrogen content. Protein was then estimated by multiplying the nitrogen content by 6.25. Total fat (ether extract) was analysed using Soxtec system (Model HT 1043, Tecator, Hoganas, Sweden). Total carbohydrate content was estimated by difference in sample weight moisture, ash, protein and ether extract. Proximate analysis data were obtained per serving size of side dish. Decisions about the serving sizes were based on the amount that yielded the best fit in the exchange system. The following paragraph describes the process of dishes’ fitting to the exchange system. Side dishes were fitted according to their macronutrients’ content based on the American Dietetic Association and the American Diabetes Association exchange system. Every 15 g of carbohydrate was counted as one serving of starch, 7–8 g of protein was considered a serving of meat or milk (depending on the carbohydrate and the fat content of the food) and 5 g of fat was considered a serving of fat. In the present study, we followed Wheeler et al.18 rounding-off method (described below) to fit items with macronutrients’ content of more or less than the above-mentioned values. The rounding was as follows: 1 For carbohydrate exchange: if food portion had 1–5 g of carbohydrates, it was not counted as a serving. If it had 6–10 g of carbohydrates, it was counted as half serving. 21
H.A. Bawadi et al.
And if it had 11–20 g of carbohydrates, it was counted as one serving. 2 For fat exchange: if food portion had 0–2 g of fat, it was not counted as a serving. However, if it had 3 g of fat, it was counted as half serving. And if it had 4–7 g of fat, it was counted as one serving. 3 For protein exchange: if food portion had 0–3 g of protein from the meat and meat substitutes list, it was not counted as a serving. And if it had 4–10 g of protein, it was counted as one serving. Dishes analysis and composition obtained in the present study were compared with other food composition tables in the region, mainly the Food Composition Tables for the Use in the Middle East.19 Other food composition tables used for comparison were Food Composition Tables for Arab Gulf Countries20 and Food Composition Tables for Egypt.21 The Food Composition Tables for the Use in the Middle East prepared by Pellet and Shadervian tackled dishes most common in Lebanon. It is well known that Jordan is closer to Lebanon both geographically and culturally than it is to Gulf States or Egypt. For that reason, we found more common items between our list and Pellet and Shadervian’s list. Thirty-six side dishes out of 80 were found in the Pellet and Shadervian’s work. The composition of these 36 items was compared with that found in the proximate analysis conducted in the present study. The Food Composition Tables for the Use in the Middle East did not comprehensively include all side dishes common in Jordan, so nutrient analysis software program was used (Food Processor for Windows, version 7.71, ESHA Research, Salem, OR, USA) to estimate the combined ingredients of the food items. Amounts entered were edible parts used in cooking. The Food Processor database did not include all items used in the preparation of traditional side dishes, such as knafeh dough, so these items were subjected to proximate analysis and were then added to the database for later use. With regard to comparing studied dishes with the Food Composition Tables for Arab Gulf Countries,20 and with the Food Composition Tables for Egypt;21 common dishes in our study and these composition tables were 26 (8 desserts and 18 appetisers) and 18 (12 desserts and 6 appetisers), respectively.
Statistical analysis Pearson’s correlation coefficients were used to study correlation between macronutrients contents obtained from the proximate analysis and the Food Processor. Linear regression analysis was performed to enable the best prediction of carbohydrate, protein and fat when using the food analysis software. Data were analysed using regression procedure of SAS Institute––SAS for Windows, version 6.0, Cary, NC, USA. Significance was declared at P < 0.05.
RESULTS AND DISCUSSION The macronutrient contents and exchange list of the traditional side dishes are presented in Table 1. Very strong correlations (P < 0.001) were found between macronutrient 22
content obtained from proximate analysis and those obtained from the Food Processor. Correlation coefficients (r) were 0.92 for carbohydrate, 0.86 for protein and 0.86 for fat. Despite the fact that the Food Processor data were obtained from the summation of the analysis of all ingredients in their raw form, unlike proximate analysis that was performed on the cooked items, there were no significant differences in macronutrient content. These differences might be clearly seen in main dishes that require extensive cooking and heat treatment. This finding implies a very useful application of how one can obtain composition data of a combination food without going through an extensive laboratory analysis. To further examine this application, a regression analysis was run to obtain prediction equations for macronutrient content for food items other than the ones included in the present study. Using equations provided in Table 2, macronutrient composition of any food from the Jordanian cuisine can be predicted. Amounts of carbohydrates, protein and fat can be obtained from food analysis software, and after fitting them into the equations, predicted composition can be obtained. Similarly, strong correlations were found between proximate analysis and that published in food composition tables for carbohydrate (r = 0.91, P < 0.001) and protein (r = 0.81; P < 0.001) content. Significant correlation was found for fat (r = 0. 62, P < 0.001); yet, it was not as strong as that found for carbohydrate and protein. When the average recipes from the present study were compared with similar ones published in food composition tables, considerable disparities were found in the types and amounts of oils. Food Composition Tables for Arab Gulf Countries20 included 26 items in common with our analysed items. Controlling for weight, average percentages of error in carbohydrates, protein and fat contents were 7.7%, 2.6% and 5.5%, respectively. Greater differences were found in the macronutrient contents between Jordanian dishes and the Egyptian ones.21 Controlling for weight, averages percentage of error in carbohydrates, protein and fat contents were 14.4%, 3.3% and 5.9% respectively. A major limitation of this research is that it does not provide data about the type of fat (saturated, polyunsaturated and monounsaturated) included in the side dishes. It was not possible to analyse the type of fat in the lab using the high-pressure liquid chromatography technique. Another limitation of the study was the consideration of total carbohydrate rather than available carbohydrate. Fibre content should have been excluded to obtain available carbohydrate as an energy-yielding macronutrient. The findings of the present study are limited because of the fact that our informants were not randomly selected.
CHOESHA = carbohydrate content obtained from Food Processor software; CHOLAB = predicted carbohydrate content (g); FATESHA = fat content obtained from Food Processor software; FATLAB = predicted fat content (g); PROTESHA = protein content obtained from Food Processor software; PROTLAB = predicted protein content (g).
carbohydrates and protein content of side dishes served in Jordan; however, this is not true in the case of fat content. This work is important to consumers, dietitians and researchers. Exchange lists such as these offer user-friendly guides that enables consumers to exchange foods and allows them to make healthier food selections. Dietitians can also use this tool to plan tailored meals for Jordanians’ needs and health status. Dietitians who work with Jordanians living abroad might also find this information beneficial. Main Arab countries that can get maximum benefit from this work include Palestine, Syria and Lebanon. Practitioners in other 24
Arab countries might also benefit from this work, but in less magnitude. Finally, providing nutritional information about traditional dishes in countries where culture has significant impact on eating habits is essential and should be a research priority. Research efforts like this one will set a solid base for nutrition science and practice in the region.
ACKNOWLEDGEMENT The authors would like to thank the Deanship of Research at Jordan University of Science and Technology for financial support (Project Number 2/2006). The assistance of the lab technician Majdi Abu-Shmais is greatly appreciated. Acknowledgment is due to the informants who helped in items’ selection and provided preparation recipes.
REFERENCES 1 Alwan A, Kharabsheh S. Nutrition in Jordan: A Review of the Current Nutritional Trends and Major Strategic Directions of the National Food and Nutrition Policy, 1st edn. Amman: WHO/ MOH/MOA, 2006. 2 Department of Statistics. Household Income and Expenditure Survey. Amman: Department of Statistics, 2002. 3 Department of Statistics. Household Income and Expenditure Survey. Amman: Department of Statistics, 1992. 4 Department of Statistics. Household Income and Expenditure Survey. Amman: Department of Statistics, 1997.
5 Ministry of Health (MoH)/USAID/Quality Assurance Project. Jordan’s Health Status: Finding from Epidemiological Studies and Strategies for Future Surveillance System. Amman: Ministry of Health, 1997. 6 Ministry of Health (MoH), Directors of Disease Control and Prevention. Jordan Morbidity Survey. Amman: Ministry of Health, 1996. 7 Ajlouni K, Jadduo H, Bateiha A. Diabetes and impaired glucose tolerance in Jordan: prevalence and associated risk factors. J Int Med 1998; 244: 317–23. 8 Bateiha A, Jadduo H, Ajlouni K. Hyperlipidemia in Jordan: a community-based survey. Saudi Med J 1997; 18: 279–85. 9 Quam L, Smith R, Yach D. Rising to the global challenge of the chronic disease epidemic. Lancet 2006; 368: 1221–3. 10 Lichtenstein AH, Appel LJ, Brands M et al. Diet and lifestyle recommendations revision 2006: a scientific statement from the American Heart Association Nutrition Committee. Circulation 2006; 114: 82–96. 11 Plourde G. Preventing and managing pediatric obesity. Recommendations for family physicians. Can Fam Physician 2006; 52: 322–8. 12 American Diabetes Association. Nutrition recommendations and interventions for diabetes: a position statement of the American Diabetes Association. Diabetes Care 2007; 30: S48–65.
13 Bawadi HA, Al-Sahawneh SA. Developing meal-planning exchange list for traditional dishes in Jordan. J Am Diet Assoc 2008; 108: 840–46. 14 Wheeler ML, Franz M, Barrier P. Helpful hints: using the 1995 Exchange system for meal planning. Diabetes Spectr 1995; 8: 325–6. 15 Franz MJ, Barr P, Holler H. Exchange lists: revised 1986. J Am Diet Assoc 1987; 87: 28–34. 16 O’Doherty JK, Holm L. Preferences, quantities and concerns: socio-cultural perspectives on the gendered consumption of foods. Eur J Clin Nutr 1999; 53: 351–9. 17 AOAC. Official Methods of Analysis, 15th edn. Arlington, VA: Association of Official Analytical Chemists, 1990. 18 Wheeler ML, Franz M, Barrier P, Holler H, Cornmiller N, Delahanty L. Macronutrient and energy database for 1995 exchange system for meal planning: a Rationale for clinical practice decisions. J Am Diet Assoc 1996; 96: 1167–71. 19 Pellet PL, Shadarevian S. Food Composition Tables for Use in the Middle East, 2nd edn. Beirut: American University of Beirut, 1970. 20 Musiager AO. Food Composition Tables for Arab Gulf Countries. Bahrain: Arab Center for Nutrition, 2006. 21 National Nutrition Institute. Food Composition Tables for Egypt. Cairo: National Nutrition Institute, 2006.
APPENDIX I Description of studied appetisers and desserts common in Jordanian cuisine Local name Dessert Asabe’ zainab Awamah Bain narain Baqlawa Barazeg Bsboseh Gatayef ajwa Gatayef asafery Gatayef jibneh Gatayef jouz Gharaibeh Godrit gader Gras el eid Hareesseh Helbeh Khaliet nahel Knafeh Knafeh maghshosheh Kollaj fozdog halabi Kollaj jibneh Kollaj jouz Kraizh Lafet ilkateeb Layaly libnan Lazageat Lazy cake Mabrosheh Mamoul ajwa Mamoul fostoq Mamoul jouz
Description Deep-fried pieces of flour and Semolina dough dipped in sugar syrup Pieces of semi-liquid dough, deep-fried and dipped in sugar syrup Layers of pastry stuffed in cheese and dipped in sugar syrup Layers of pastry stuffed with nuts and dipped in sugar syrup Round cookie made from wheat flower and topped with sesame semolina cakes with sugar syrup Pancake-like dough stuffed with dates Mini pancakes stuffed with cream-sugar syrup added Pancake-like dough stuffed with cheese and dipped in sugar syrup Pancake-like dough stuffed with walnuts and dipped in sugar syrup Butter cookies made with sugar and wheat flour Layers of flan and cake Wheat bread with sesame Semolina cake with sugar syrup Fenugreek sugar syrup cake Dough with sesame cookies Layers of pastry and cheese filled with sugar syrup Layers of ground toast wheat bread, pudding and cheese filled with sugar syrup Pastry stuffed with pistachios and dipped in sugar syrup Pastry stuffed with cheese and dipped in sugar syrup Pastry stuffed with walnut and dipped in sugar syrup Semolina cake Sesame cookies Cooked semolina and cream with sugar syrup Sticky wheat bread Plain crackers cooked with chocolate Double layers of cake with in apples and jam in between Wheat cookies stuffed with dates Wheat cookies stuffed with pistachios Wheat cookies stuffed with walnuts
Appendix I Continued Local name Mraddad Muhalabiyeh Nammourah Oshil saraya Ruz bi halib Sahlab Smsmieh Zalabia Appetiser Baba gannuj Bagdonseeh Falafel Fareem Fatayer batata Fatayer hummad Fatayer jibneh Fatayer kishk Fatayer lahm Fatayer sabanek Fatayer zatar akhdar Fattoush Foul moudamas Ijee Jibneh bayda Jibneh bayda makli Khubz abyad Khubz shrak Labaneh Magdoos Managish baid Managish zait bi zatar Mshawasheh Qudsieh Salatat banadoura bi basal Salatat banadoura bi laban Salatat banadoura bi tahini Salatat elit Salatat farfahina Salatat il batata Salatat il malfouf Salatat khass Salatat khiyar bi laban Salatat kudar Sambousek jibneh Sambousek lahm Shawarma dajaj (1) Shawarma dajaj (2) Shawarma lahm (1) Shawarma lahm (2) Tabbouli Zatar baladi
Description Jam pie Milk Pudding with different flavours Baked cake dough with almond topping––sugar syrup added Layers of toast wheat bread filled with sugar syrup and covered with pudding Rice pudding Liquid pudding made from milk, sugar and starch and served as a hot drink Sesame bars Fritters in sugar syrup Baked eggplant salad Parsley and sesame seed paste dip A paste of broad beans and/or chickpeas that is deep-fried in oil Wheat bread with ghee Wheat bread dough stuffed with potato Wheat bread dough stuffed with oxalis Wheat bread dough stuffed with cheese Wheat bread dough stuffed with kishk (kishk is a dry mixture of wheat, bulgur and whey) Wheat bread dough stuffed with beef Wheat bread dough stuffed with spinach Wheat bread dough stuffed with fresh thyme Vegetable salad with fried pita Dried fava beans dip Scrambled egg with vegetables Homemade cheese Fried homemade cheese Pita wheat bread Very thin sheets of wheat bread Condensed yoghurt balls Baby eggplants pickled in olive oil Egg pie Dried thyme and sesame pie Arum dip with eggs Chickpeas paste mixed with whole chickpeas and sesame seed paste Tomato and onion salad Tomato and yoghurt salad Tomato and sesame seed paste salad Chicory salad with tahina Purslane salad with olive oil and lemon juice Potato salad with olive oil Cabbage salad with olive oil and lemon juice Lettuce salad with olive oil and lemon juice Cucumber and yoghurt salad Mixed vegetables salad with olive oil and lemon juice dressing Fried cheese-stuffed pastry Fried beef-stuffed pastry Chicken shawerma sandwich made with pita Chicken shawerma sandwich made with very thin sheets of wheat bread Beef shawerma sandwich made with pita Beef shawerma sandwich made with very thin sheets of wheat bread Salad of parsley, tomatoes, onion, lemon juice, olive oil and bulghur Dried thyme mixed with sesame seeds


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With this Buccan grinder set adding salt or pepper to your food has become even easier. The ergonomic slim body make the mills very comfortable to use.
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Add the finishing touch to your dining experience with this Buccan salt & pepper grinder set.


When embarking on a fitness journey, it’s easy to focus solely on exercise routines and overlook the crucial role of nutrition. That’s where a healthy restaurant becomes a game-changer. With their carefully curated menus, nutritional transparency, and supportive environment, healthy restaurants offer much more than delicious meals. This blog post will explore five powerful ways a healthy restaurant can enhance your fitness journey, assisting you in achieving your objectives and maintaining a nutritious diet. Prepare to discover a whole new level of culinary support for your fitness aspirations.
Definition Of A Healthy Restaurant
A healthy restaurant can be defined as an establishment that focuses on providing nutritious and wholesome food options to its customers. It goes beyond simply offering tasty meals by prioritizing using fresh, high-quality ingredients and promoting balanced menus. A healthy restaurant often incorporates locally-sourced produce, organic ingredients, and various options for different dietary needs. It aims to create a dining experience that supports individuals in maintaining a healthy lifestyle by making mindful choices about their food while enjoying flavorful and satisfying meals.
1. Menu Design and Variety
A healthy restaurant distinguishes itself through its menu design and the wide range of options it offers customers. Here are a few key aspects that showcase how menu design and variety can contribute to boosting your fitness journey:
- Nutritious Offerings: A healthy restaurant focuses on providing meals rich in essential nutrients and promoting overall well-being. The menu will include a variety of fruits, vegetables, lean proteins, whole grains, and healthy fats. It may also incorporate superfoods and ingredients known for their health benefits, such as quinoa, chia seeds, or kale.
- Balanced Meals: The menu will feature well-balanced meals that combine different food groups in appropriate portions. This helps customers meet their nutritional needs while maintaining a healthy calorie balance. For example, a balanced meal may consist of a lean protein source, a side of vegetables, and a whole grain option.
- Dietary Accommodations: A healthy restaurant understands people’s diverse dietary preferences and needs. They will offer options suitable for various dietary lifestyles, such as vegetarian, vegan, gluten-free, or dairy-free. This inclusivity allows individuals to find meals that align with their specific dietary requirements and supports their fitness goals.
- Fresh and Locally-Sourced Ingredients: Healthy restaurants often prioritize using fresh, locally-sourced ingredients whenever possible. Locally-sourced produce tends to be fresher and more nutrient-dense since it is sourced nearby and has a shorter transportation time. This emphasis on freshness enhances the meals’ overall quality and nutritional value.
- Seasonal Specials: A healthy restaurant may incorporate seasonal specials into its menu. These dishes feature ingredients in season, providing customers with the freshest produce and various flavors throughout the year. Seasonal specials also encourage customers to try new dishes and discover the health benefits associated with seasonal ingredients.
2. Nutritional Information and Transparency
One of the critical ways a healthy restaurant can boost your fitness journey is through its emphasis on nutritional information and transparency. Here’s how this aspect plays a crucial role:
- Detailed Nutritional Information: A healthy restaurant offers detailed nutritional information on menu items, including calorie count, macronutrient breakdown, and micronutrient details. This helps make informed choices, aligning meals with fitness goals and dietary needs.
- Calorie Awareness: Individuals track calorie intake to manage weight and achieve fitness goals. Healthy restaurants display calorie counts for each menu item, allowing a clear understanding of energy content and promoting control over calorie intake.
- Dietary Restrictions and Allergies: A healthy restaurant considers customers’ dietary restrictions and allergies, providing information on allergens and common restrictions like gluten, nuts, dairy, or shellfish. This transparency helps individuals make informed choices and avoid health risks.
- Customization Options: A healthy restaurant offers customization options for individual preferences and nutritional needs. This allows for modifying dishes like whole-grain options, lighter cooking methods, and portion size, enabling you to create a meal that aligns with your fitness goals.
- Ingredient Sourcing and Quality: Transparency extends to ingredient sourcing and quality. A healthy restaurant may provide information about where their ingredients come from, such as organic farms or local suppliers. This transparency helps you understand the quality of the ingredients used in your meal, giving you confidence in your food’s nutritional value and overall healthfulness.
3. Supportive Environment and Dining Experience
A healthy restaurant goes beyond just providing nutritious food; it aims to create a supportive environment and dining experience that enhances your fitness journey. Here are five ways in which a healthy restaurant can boost your fitness journey through its supportive environment and dining experience:
- Welcoming Atmosphere: A healthy restaurant strives to create a welcoming and comfortable atmosphere. It may feature a pleasant ambience, soothing lighting, and inviting decor that promotes relaxation and enjoyment. This environment encourages a positive dining experience and fosters a healthy relationship with food.
- Social Connections and Accountability: Healthy restaurants often provide communal seating or create spaces where customers can interact with one another. This fosters social connections and encourages a sense of community. Engaging with like-minded individuals on their fitness journey can provide support, motivation, and accountability, making staying committed to your goals easier.
- Fitness Resources and Information: Some healthy restaurants may go the extra mile by providing fitness-related resources and information. This can include brochures or displays about local fitness classes, exercise tips, or even partnerships with nearby gyms or trainers. The restaurant helps you integrate exercise into your overall wellness routine by offering access to fitness resources.
- Mindful Eating Practices: Many healthy restaurants encourage mindful eating practices. They may offer guidance on eating slowly, savoring each bite, and being present during your meal. This promotes a greater awareness of your body’s hunger and fullness cues, fostering a healthier relationship with food and preventing overeating.
- Portion Control and Customization: A supportive, healthy restaurant may offer portion control options or allow for customization of meal sizes. This ensures you can enjoy a satisfying meal while maintaining portion control, which is essential for managing calorie intake and reaching your fitness goals. Customization options also enable you to tailor your meal to your specific dietary needs or preferences.
4. Collaboration with Fitness Professionals
A healthy restaurant can significantly enhance your fitness journey by collaborating with fitness professionals. Here are five ways in which such collaborations can support your goals:
- Special Promotions and Discounts: By partnering with local gyms, trainers, or fitness studios, a healthy restaurant can offer special promotions or discounts to its customers. This incentivizes and encourages regular exercise, making it more accessible and affordable for individuals striving to improve their fitness levels.
- Fitness Events and Workshops: Restaurants can host on-site fitness events, workshops, and seminars with fitness professionals, offering knowledge, inspiration, and practical tips for incorporating exercise and healthy eating into lifestyles.
- Expert Advice and Recommendations: Healthy restaurants can collaborate with nutritionists, dieticians, or personal trainers to offer expert advice, creating menu items, balanced nutrition guidance, and personalized meal plans for fitness goals. This empowers informed choices and aligns with the fitness journey.
- Community Support and Accountability: The restaurant promotes partnerships with fitness professionals, fostering community support and accountability. This encourages regular exercise and motivation, motivating individuals to stay committed to their fitness goals.
- Cross-Promotion and Referrals: A healthy restaurant can cross-promote fitness professionals by displaying their information and business cards while referring clients to the restaurant for nutritious meals, creating a symbiotic relationship, and expanding resources for fitness journeys.
5. Takeaway Options and Meal Planning
A healthy restaurant can significantly boost your fitness by offering takeaway options and meal planning services. Here are five ways in which these services can support your goals:
- Nutritious Takeout Meals: A healthy restaurant can provide nutritious takeout options that allow you to enjoy a healthy meal even when you’re on the go or unable to dine in. These meals are carefully prepared to maintain nutritional value and balance, providing a convenient way to stay on track with your fitness goals.
- Pre-portioned Meals or Meal Prep Kits: Healthy restaurants offer pre-portioned meals or meal prep kits, simplifying meal planning and providing pre-measured ingredients and recipes. This saves time and ensures nutritious meals are readily available, reducing the temptation to choose less healthy alternatives.
- Support for Busy Schedules: A healthy restaurant offers takeaway options and meal planning services for busy individuals, providing practical solutions for a limited time and enabling them to maintain fitness goals despite time constraints.
- Customization for Dietary Needs: Healthy restaurant takeaway and meal planning services cater to specific dietary needs, meeting nutritional needs while aligning with fitness journeys. These services cater to vegetarian, vegan, gluten-free, and other diets.
- Consistency and Convenience: Consistency is crucial for fitness goals, and takeaway options and meal planning services help maintain healthy eating habits. These conveniences eliminate uncertainty and temptation, allowing you to stay focused on your fitness journey without compromising your nutritional needs.
A healthy restaurant can be a valuable asset in boosting your fitness journey. With menu design and variety, nutritional information transparency, a supportive environment, collaborations with fitness professionals, and takeaway options and meal planning services, these establishments provide the necessary tools and resources to support your goals. Choose a reputable healthy restaurant to take the first step towards a healthier lifestyle. Contact us today at firstname.lastname@example.org to discover how we can help you on your fitness journey.


While hubby and I were in Thailand, this Thai Stir-Fried Chicken with Cashew Nuts was one of our favorite dish. There was even a group of European tourists who order this same dish almost everyday! :)
So one time, while thinking of dishes to cook for my family at home, I decided to try my hand at this. Please bear with me since this is my first try at blogging about food (ahhhm food that I've cooked actually). I'm not much of a good cook. Since cooking for me is a very hard task. Baking though I love, but cooking... I have a few reservations. So it was a nice experience for me when this dish turned out as yummy as the one we ordered at Thailand! Yes! Success! hehe..
So I am sharing this recipe with you. Hope you like it...
- Chicken Thigh, cut into bite sized pieces
- 1/3 cup fried cashew nuts
- 3 cloves garlic
- dried chilies, chopped (you can omit this if you don't want a spicy dish)
- 2tbsp red and green bell pepper
- 1/2 cup chicharo ( they're not in the original recipe I just added these since i have them inside my ref.. hehe)
- 1/2 cup water chestnut (or singkamas) cubed
- 1/4 cup spring onions (nah.. i just used a few or omit them too if you like)
- 1/2 cup All-purpose Flour
- 1 onion, cut into quarters
- 2 tbsp vegetable oil (I used olive oil :)
- 1 tbsp tomato sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1/2 tsp salt
- Coat the chicken pieces in all-purpose flour and add a little salt. Stir-fry and set aside.
- Saute garlic and onion, then add water chestnuts, bell peppers, chicharo and earlier stir fried chicken. Stir fry for a minute careful not to overcook the veggies. add the chilis, cashew nuts and spring onions.
- Add the wet ingredients (tomato sauce, oyster sauce, soy sauce) and stir fry. Season with sugar and salt.
Voila! thats it. really easy huh? Let me know how your dish turned out okay? Enjoy!


Beginning on Sunday, July 1 we will be collecting non-perishable items to stock the pantry at Stewpot. We will collect items in bins located in the Parish Hall. Collection will finish on Sunday, July 15. Suggested items are: canned items such as evaporated milk, soup, fruit, meats, greens, and beans; peanut butter, jelly, boxed macaroni & cheese, Hamburger Helper, ramen noodles, mashed potatoes, spaghetti sauce, pasta, dried beans, rice, sugar, flour, and dry cereal. Be sure to add a few extra items to your shopping list in the coming weeks. Thank you in advance for your generous participation.


Toss the steak, garlic, 2 tablespoons chili powder, lime juice, and cumin in a large bowl; cover and refrigerate for 20 minutes, tossing once or twice.
A great way to really boost your system is to eat chili-often known as chili con carne...a truly American food. Jane Butel, author of Chili Madness and 18 other books says Bowl o' Red is her very favorite chili. This chili has won more cook-offs than about any other recipe and is quite historic. It is the brew that fueled the cowboys on the long trail drives-bringing the cattle to the rail heads, when the railroad tracks were completed in the late 1800's.
The first thing that stood out in my mind, was the hostess who saw us get out of our car, and was standing with a co-worker, holding both the inner and outer glass doors open for us. We were ushered into a warm, earth-toned seating area, with stone tiled floors and homey atmosphere. The wall above our comfortable leather booth was adorned with wood and stone modernistic artwork. The wall across from us contained a back lit water fall, drops cascading over waves in the dark wood of the inset decoration.
Hollow topped cakes are usually a result of over-beating the batter, oven door may have been slammed, your cake tin may have been too small or there was insufficient or too slow cooking time.
This is a take off on Charles Staley's Escalating Density Training program. I use EDT-style blocks with athletes who need to gain muscle all the time and the results are always excellent. However it's not chilli con carne gordon ramsay just for hypertrophy.
Saute the onion in the oil. Remove. Add the southern spicy chili recipe and cook until it loses its color. Remove and set aside. Cook the chicken quickly until the pieces are medium firm to the touch. Remove and set aside. Add the remaining ingredients and cook for 15 minutes. Add salt and pepper to taste. Add the onion, the peas, and the meats. Toss lightly and keep warm, covered tightly, adding broth if the mixture starts to dry out.
If you like real barbecue and good, old-fashioned service in a restaurant that is kept clean throughout, give Tennessee a try. He has something for just about every barbecue taste and every size appetite. He also does catering and will cook your holiday turkey or ham in his smoker with pricing based on the weight of the item being cooked.
E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Whatever other type of ground meat you have, please make sure you cook it thoroughly.


E’Port Center runs a food pantry in Elizabethport that provides fresh and packaged foods for nearly 4,000 needy people every month. The E’Port pantry is staffed by James Carey, our Social Services Director, Crystal Padilla, a bi-lingual outreach worker, and numerous community volunteers.
Originally, the pantry provided food to eligible persons the last week of the month to accommodate the time the food insecure are most in need — when food stamp and other public assistance runs out. Due to increased demand due to COVID-19, and at the request of the Community Foodbank in Hillside, New Jersey, the E’Port Center now provides fresh vegetables, produce, meats and staples on Fridays and Saturdays every week of the month and every day on the last week of the month to hundreds of those in need. The line for food runs around the block on most days.
The pantry operates out of the basement of 154 First Street, Elizabeth. The E’Port Food Pantry was recognized by the Hillside Food Bank as a “super pantry” due to its responsiveness and the volume of food it is able to distribute efficiently to needy members of the community. The E’Port Pantry gets referrals from the entire City of Elizabeth, supporting clients of many other community organizations as well as the City of Elizabeth. The E’Port pantry has begun doing home deliveries to seniors and shut-ins who are unable, or unwilling to leave their homes to get food.


When it comes to maintaining a healthy diet, superfoods are all the rage. These nutrient-dense foods are packed with vitamins, minerals, and antioxidants that offer a myriad of health benefits. But what exactly makes a food a superfood, and how do these nutritional powerhouses work their magic?
Superfoods are typically plant-based foods that are rich in nutrients and have been shown to offer various health benefits. Some common superfoods include berries, leafy greens, nuts and seeds, salmon, and whole grains. These foods are often high in vitamins, minerals, and antioxidants, and they have been linked to a reduced risk of chronic diseases such as heart disease and cancer.
The nutritional benefits of superfoods can be attributed to their high levels of antioxidants, phytochemicals, and other bioactive compounds. Antioxidants, such as vitamins A, C, and E, help to neutralize harmful free radicals in the body, which can help to reduce the risk of chronic diseases and support overall health.
Many superfoods also contain phytochemicals, which are natural compounds found in plants that have been shown to have various health benefits. For example, the phytochemicals in berries have been linked to improved cognitive function and reduced inflammation, while those in leafy greens have been shown to support heart health and reduce the risk of certain cancers.
Additionally, superfoods often contain high levels of vitamins and minerals that are essential for overall health and well-being. For example, nuts and seeds are a great source of heart-healthy fats and protein, while salmon is rich in omega-3 fatty acids, which are important for brain health and reducing inflammation in the body.
It’s important to note that while superfoods can be a valuable addition to a healthy diet, they should not be relied on as a sole source of nutrients. A balanced diet that includes a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats is key to overall health and wellness.
In conclusion, the science of superfoods is based on the nutritional benefits they offer, including high levels of antioxidants, phytochemicals, vitamins, and minerals. Incorporating superfoods into your diet can help to support overall health and reduce the risk of chronic diseases. However, it’s important to consume a variety of nutrient-dense foods to ensure that you’re getting all the essential nutrients your body needs. So next time you’re at the grocery store, consider adding some superfoods to your cart and reaping the benefits of their nutritional power.


Sunday, June 12, 2011
Boy Birthday Cake
My son's favorite cake is zuchini cake without nuts. Well, it's also one of his Dad's favorite cakes but with nuts so here is the solution. One birthday cake with half nuts and half not! LOL. We had an impromptu birthday party for my son because what he wanted to do was an outdoor activity and the weather wasn't cooperating so at the last minute, we invited a couple of friends to come over for a late over to include pizza and a movie. So, if friends were coming over, we had to have cake and ice cream so I needed some decorations for his cake. Most people would pop over to the store, but we live just outside of town and a trip to the store is at least a 40 minute trip so.... what's a girl to do? I happened to have these little monsters left over from his Valentines gifts so I just cut a Happy Birthday sign and voila....one boy birthday cake decorated in his favorite color....green..... He loved it and wanted to add a couple of his lego people too so there you go. Cricut to the rescue for one cute last minute cake....no cricut cake machine needed! LOL.


Time to unwind and relax, Have some refreshments. Enertime prepare you for the next boost.
Arabica and Robusta coffee beans
Enertime products does not use dairy ingredients, nor use any egg, therefore it is vegan-friendly.
Fine sugar, non-dairy creamer, instant coffee (Cocoa powder, hazelnut powder)
Enertime Milk Tea:
Non-dairy Creamer, maltitol, whey powder, instant tea, stevia
Wheat flour, vegetable oil, sugar, vegetarian butter, baking powder, salt, (Almond Nuts, ALmonds, Cocoa Flakes, Corn Flour, Raisins)
Enertime series products does not contain any cholesterol or trans-fat.
In short, there are different types of cholesterol, and each is named after the different proteins that carry cholesterol in the blood. The key ones are:
If there is too much LDL, or “bad,” cholesterol in the bloodstream, it can build up in blood vessels, forming fatty deposits called plaques. These plaques other problems, including heart attacks and strokes. Total and LDL cholesterol levels should be low. But having more HDL, or “good,” cholesterol in the blood may reduce the risk of a heart attack or stroke.
More details info could be read here: What should my cholesterol level be at my age?
On the other hand, fat is essential for several bodily functions. It is an energy source, and it protects the skeleton and nerves. Fat also makes it possible for other nutrients to do their jobs. However, not all dietary fats are equally beneficial:
More details info about fats could be read here: Types of fat: Can fat be good for you?
Consumed too much saturated and trans fats is bad for health, that’s why Enertime series products are made to not contain any cholesterol or trans-fat.
Please refer to the product packaging accordingly.


Breathing new life into what was once The Red Lion, YUVA Fine Fusion Restaurant offers the greater Royston area a sophisticated Indian dining experience centred on its luscious and diverse menu.
The name YUVA means feminine, youth and sensuality. Our multi-award winning Chef Altaf Hussain intend to serve up on the plate, a tantalizing mouthful of Asian influenced modern cuisine; drawing from regional Indian & Nepalese traditions.
Combining an elegant and relaxed setting with beautiful food crafted from the freshest ingredients available; YUVA in Royston has become one of the most beloved and visited restaurants. With many satisfied diners coming through the doors every day, YUVA prides itself on providing excellent service and high quantities of consistently beautiful food. YUVA has a VIP dining room, which provides luxurious surroundings and can cater for upto 20 guests. Reservations are no doubt difficult to come by so reserve your table in advance. Top customers become priority customers and receive VIP status over time. Our experienced Front House Manager, Mr Amran Hussain, is committed to providing a level of customer service, that will ensure you have an outstanding guest experience with every visit.
Please book at least 24 hours in advance. We will call/email you back to confirm your reservation.
If you are booking for Friday or Saturday, please mention your preferred time slot below:
6pm/ 6.30pm - 8pm / 8.30pm
We now offer outdoor catering for all occasions, whether that be a birthday,
or wedding. call Yuva today to find out more information.
Yuva Restaurant In The Press
Meet Our Chef
• January 5th 2014 - Royston weekly News
Kneesworth chef to fly flag for British curry at this year's Taste Of Britain Curry Festival An award winning curry chef is set to take his culinary delights to Slovenia for this year’s Taste of Britain Curry Festival. Altaf Hussain, master chef at Yuva Fine Fusion, of Old North Road, Kneesworth, near Royston, is among just six British curry chefs chosen to show off his skills at the globetrotting festival next month. The 40-year-old and his team mates will produce this country’s variety of 50...
• January 6th 2014 - Hertfordshire Mercury
British curry exported to Slovenia for this year's Taste of Britain Curry Festival An award winning curry chef is set to take his culinary delights to Slovenia for this year’s Taste of Britain Curry Festival. Altaf Hussain, master chef at Yuva Fine Fusion, of Old North Road, Kneesworth, near Royston, is among just six British curry chefs chosen to show off his skills at the globetrotting festival next month. The 40-year-old and his team mates will produce this country’s variety of 50 curry...
• February 3rd 2014 - Royston Weekly News
Yuva Fine Fusion, Royston There’s no two ways about it, Indian food makes me happy. Crispy poppadoms dripping in fruity chutney. A warm Peshwari naan overflowing with sweet almonds. A delicious Dhansak bursting with flavour. . . sorry, I think I might just have drooled over my keyboard. But, you get the picture; bring me curry and I will be your friend. Unless it’s a Vindaloo. Obviously. Now I’ve admitted my love affair, you can understand why when we headed out for dinner on an icy January...
• February 18th 2014 - Royston Weekly New
Taste of success for Kneesworth curry chef at Slovenia food festival A chef has been recognised for showcasing the best of British curry at an international food festival in Eastern Europe. Altaf Hussain, master chef at Yuva Fine Fusion, Kneesworth, was jetted out to Slovenia earlier this month after being selected from hundreds of chefs across the UK, to showcase his talents at the five-day Taste of Britain Curry Festival. Mr Hussain was part of a group of five leading chefs who were asked...
Chef Altaf Hussain
Executive Chef, Yuva Fine Fusion, Royston
Originally from Bangladesh, Chef Altaf Hussain has 17 years' experience as a chef. His success was achieved through hard work and dedication, working his way up through the restaurant kitchen where he was able to develop his talents for creativity and innovation. Almost five years ago he went into partnership to open YUVA Fine Fusion Restaurant on the site of a former pub in Kneesworth, Royston. As a thriving family business YUVA now offers something special to the diners of the area. Serving modern Asian cuisine, the food also draws from regional Indian and Nepalese traditions.
The venue is sophisticated and elegant and the menu too offers something a little out of the ordinary. Biryanis are a speciality, the Classic Collection includes dishes from the north of India, the Punjab, Hyderabadi and Persian cuisine. Vegetarian options are carefully considered - vegetables are delivered fresh daily - a testimony to the overall attention to detail on which the business is based.
Last February 2014, Chef Altaf was jetted out to Ljubljana, capital of Slovenia, after being selected from hundreds of chefs across the UK, to showcase his special talents at the 5-day Taste of Britain Curry Festival organised Curry Life Magazine.
Chef Altaf's signature dishes include Garlic Chilli Chicken and his Jenju Chicken (chicken cooked in tamarind, crushed green chilli paste and pickles) was much in demand at the Taste of Britain Curry Festival. After successfully completing ambitious task of winning the hearts and minds of gourmets of Ljubljana, Chef Altaf was presented with special certificate for his achievements by Mr James Hilton, who is currently the Charge d'Affaires of British Embassy in Slovenia.
But this innovative chef is not content to sit back. His secret weapon is his love and enjoyment of his work: "I feel proud to be a chef, and I believe it is important to continuously work to find new and better ways of creating dishes to please my customers," he says.
Meet Our Manager
Our Manager, Mr Amran Hussain, has years of experience. Over the years he's worked in various restaurants in Kent, Surrey and Essex, before deciding to set up his own place in Royston.
Mr Hussain ensures that the restaurant operates efficiently, while maintaining it's reputation and ethos. He is focused on maintaining high standards of food, service, and health and safety.
Priding himself on the finest customer service, Mr Hussain aims to impress at all times. If you wish to comment on any matter, please just ask for the Restaurant Manager.
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YUVA Fine Fusion Restaurant
51 Old North Road
Tel: 01763 244 259
Fax: 01763 249 902


Are you a caffeine enthusiast on the hunt for the perfect coffee haven in the vibrant city of San Francisco? Look no further! With its rich coffee culture and diverse neighborhoods, San Francisco boasts a plethora of coffee shops that cater to every taste and preference. From cozy corner cafes to modern artisanal roasteries, this guide will help you navigate the city's top coffee havens for an unforgettable caffeine journey.
San Francisco's coffee scene is a vibrant tapestry of flavors, cultures, and experiences. Whether you're in the mood for a classic espresso or an innovative brew, the city offers a haven for every coffee lover. From the bustling streets of North Beach to the artistic charm of the Mission District, and from hidden gems in the Sunset neighborhood to cutting-edge roasteries in SOMA, your coffee cravings will be met with diverse options.
Now, more than ever, coffee shops are not just about coffee. They're about embracing a lifestyle, fostering creativity, and building a sense of community. With coffee and books at Brew & Read or artistic inspiration at Canvas & Cup, these cafes offer experiences that go beyond the cup.
For those seeking an elevated coffee experience, San Francisco provides gourmet havens like Gourmet Grindery and Java Journeys, where coffee is an art form. You'll discover carefully curated blends and learn about the intricate journey from bean to cup.
But it's not just about the coffee itself; it's also about the process. Enroll in workshops at BeanCrafters to master the art of pour-over or delve into the world of espresso at a specialized workshop. These experiences allow you to deepen your appreciation for your favorite brews.
Pairing coffee with delectable bites has also become an art. Indulge in Rise and Grind Cafe's morning delights or explore the enchanting combination of cocoa and coffee at a unique pairing event.
As you sip your coffee in these havens, you'll also be supporting sustainability efforts. GreenBean Haven and Sustainable Sips are pioneers in eco-friendly and farm-to-cup practices, ensuring that your love for coffee aligns with your values.
San Francisco offers a diverse and rich landscape for coffee enthusiasts. From neighborhood cafes to upscale roasteries, this city has it all. So, embark on this caffeine journey, explore the unique experiences each coffee haven offers, and savor the moments spent in the heart of San Francisco's coffee culture.


Known for its beautiful lakes and sights, Michigan is also famous for serving some of the best foods in the Midwest region of the USA. No trip to Michigan can be complete without trying out some of the favorite Michigan foods in the area. Known for its comfort cooking, the Mitten State is famous for re-creating regular dishes by adding a twist like Detroit-style Pizza, Wet Burritos, Olive Burgers, and Coney Dog. Its home-grown foods like tart cherries and Michigan apples make Michigan a tasty food destination.
Table of Contents
Here are the top fifteen foods that made Michigan famous that you must try on your next road trip to the Mitten state.
Images on this page may contain affiliate links in which we may receive a commission. See our affiliate disclosure for details.
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1. Mackinac Island Fudge
Mackinac Island in northern Michigan is rated as a top vacation destination in the United States. A trip to this small, car-free island is incomplete without treating yourself to the famous Mackinac Island fudge. The entire island is spotted with fudge confectioneries, and the irresistible smell of chocolate wafting across the island makes it impossible to keep away from them.
Most shops boast flavors ranging from peanut butter and German chocolate to Michigan walnut chocolate. The famous fudge here has also inspired several ice-cream flavors. With this variety, there’s something for everyone to enjoy. Make sure to carry your box of fudge back home for friends and family – check out resources like Foodsharkmarfa to find out how to keep your box of fudge fresh for longer.
2. Famous Michigan Foods – The Coney Island Hot Dog
If you’re visiting Detroit, don’t miss out on a delicious Detroit coney dog. The coney dog is Detroit’s twist on the hot dog. Made of a beef hot dog, slathered with chili and mustard, and finally topped with raw onions, a coney dog is best eaten with hands. The city has several coney dog shops that offer various flavors; but if you want some original coney dogs, try out the American Coney Island and Lafayette Coney Island joints.
Many folks are surprised to know that Michigan is home to several styles of Coney island hot dogs. Besides Detroit, Jackson, Flint, and Kalamazoo Coney sauce flavors bring a unique blend to the state.
3. Famous Foods in Detroit Michigan – Buddy’s Detroit Style Pizza
This deep-dish Pizza was started in the mid-1940s by Buddy’s Pizza. If there is one food that is Michigan is famous for, this is it. The square-shaped pizza is made of double-stretched dough and lots of cheese and topped with sauce. Buddy’s bakes the pizzas in square pans that were once used to deliver parts in Detroit’s auto factories. Though you can find them with various toppings, the classic Detroit pizza is made with pepperoni layered under the cheese and sauce. Buddy’s Pizza is consistently highly ranked in national pizza surveys. You must try this pizza; drive fast to the cafe with a Detroit airport car rental.
4. Famous Michigan Foods – Tart Cherries
A short distance from the shores of Lake Michigan, Traverse City, Michigan, is known as the cherry capital of the world or the cherry republic. There’s a national, week-long festival held every July to celebrate the cherry harvest that consists of events, carnival games, and, of course, cherry-filled foods. In addition, the state hosts many cherry farms that provide farm tours and tastings. On these farms, you can find several cherry-based foods ranging from cherry barbeque sauce to cherry coffee to hot cherry sauce.
5. Michigan Tech Beef Pasty – Michigan Technological University – Houghton
One famous Michigan food is the Pasty. Pasties originated from the Cornish immigrant copper miners who bought this easy meat pie in Michigan. Today, it’s a staple of Upper Peninsula food. Restaurants serve pastry shell pasties with various fillings, but the most traditional fillings are meat fillings made of beef and potatoes, chicken, and pork. To make a meal of it, top it with gravy, and you’re set for a hearty, easy-to-carry meal. For the best pasties, visit Lawry’s pasty shop and try their traditional meat-stuffed pasties.
6. Famous Michigan Foods – Frankenmuth Chicken
Frankenmuth is a charming little town known for Christmas and chicken dinners. Also known as Little Bavaria, Frankenmuth boasts the world’s largest Christmas store, Bonners, where you can shop for Christmas-related things throughout the year. Bavarian Inn Restaurant and Zehnder’s are famous for their house specialty family-style chicken dinners with many sides. You can also pick up some delicious Zehnder’s chicken seasoning here.
7. Best Michigan Foods – Chipati
This is a staple for the students of the University of Michigan in Ann Arbor. Chipati is a pita filled with a simple salad of lettuce, mushroom, and cheese, topped with a creamy, tangy sauce. Chipati was introduced by Pizza Bob in the 1970s and remained a popular go-to snack for local Michigan residents.
One of the famous foods in Detroit, Michigan, is the Paczki. A Paczki is a traditional Polish sweet often eaten on Paczki Day or Fat Tuesday. Pronounced as “punch-key,” this famous Polish desert is a donut-shaped pastry filled with rosehip or stewed plum jam. It’s considered one of the most famous foods in Detroit, Michigan. However, now you can find paczkis with several variations in fillings.
9. Foods Made Michigan Famous – Better Made Potato Chips
Michigan farmers produce more potatoes for making potato chips than any other state. It’s no wonder Michigan is the home of some of the best makers of potato chips. The largest is Better Made. One can find Better Made potato chips everywhere in Michigan. The regional favorite for locals prefers Better Made potato chips to any other brand. You can find them in various flavors like garlic, dill pickle, red hot, and sweet barbeque.
10. Superman Ice Cream
Nothing says you are from Michigan than saying that you like Superman Ice Cream. This ultra-sweet swirls of the colors of Superman’s costume: red, yellow, and blue. The flavors are typically cherry, lemon, and blue moon and were supposedly first formulated by Detroit’s own Stroh’s Ice Cream company. Stroh’s started making ice cream during prohibition, and the brewery has kept at it ever since. This ice cream is a Midwest favorite. The folks at the heart of the Great Lakes region have claimed it as their own.
11. The Olive Burger
This simple topping is a Michigan favorite. It’s thought that the city of Flint introduced the original olive burger. Flint is also known as Buick City and is the location of the famous sit-down strike by workers at General Motors assembly plants that kicked started the United Auto Workers Union. In 1923, Kewpee Hamburgers started in Flint as one of the early fast-food chain restaurants. The “Kewpee Hotel Hamburgs” were a hit. Particularly in Michigan’s state capital of Lansing.
What food is Lansing, Michigan, famous for? Look no further than the Olive burger. Some of the best olive burgers in Lansing can be found at Weston’s Kewpee Burger and Olympic Broil. In East Lansing, check out the Peanut Barrel and Crunchy’s. All of these burger joints have been making saucy briney burgers for decades.
The olive burger sauce recipe is straightforward. The original recipe calls for chopped green olives and a little of the olive brine mixed with mayonnaise.
12. Fried Whitefish & Whitefish Chowder
For 1000s of years, lake whitefish were an important food source for Native Americans around the Great Lakes. When the European settlers arrived, they praised the lake whitefish for its excellent flavor and abundance. It’s a fun fact that the Great Lakes whitefish boasts a long list of health advantages. The fish is considered a high-quality, low-cost protein option with beneficial omega-3 fatty acids, vitamins, and minerals.
The Great Lakes whitefish is more popular than ever. One chain that got its start in Traverse City and Mackinaw City is Scalawags Whitefish. They have been taking whitefish cooking to the next level for years. One of the iconic dishes and comfort foods that we enjoy is the easy-to-make Whitefish Chowder.
13. Vlasic Pickle Is Michigan’s Favorite
Vlasic Pickles, located in Imlay City, is at the extreme southern portion of Michigan’s Thumb. The company is one of the largest in the area, and Vlasic is a significant regional employer. Michigan farmers supply tons of cucumbers for America’s #1 pickle, and scores of workers work at the Imlay City plant and distribution.
Vlasic makes its famous pickles, such as the renowned garlic dill pickle, and over 100 other products in Imlay City, Michigan. The plant produces more than 150 million jars of pickle products annually.
14. The Wet Burrito
You would think that Michigan would be the last place that would be the place for a tremendous Tex-Mex favorite. However, you cannot ignore the influence of Mexican and Latino culture and foods on Michigan cuisine. One such dish that Michiganders love to order is the Wet Burrito.
A wet burrito is made similarly to any other burrito, with various contents wrapped in a flour tortilla. Although many recipes call for shredded beef or pork as a filler, a wet burrito can also be made using beans and rice. On top, shredded cheese is melted.
The finishing touches are what distinguish the wet burrito. The hot-filled flour tortillas are served on a small dish, topped with tomatoes, shredded lettuce, and sour cream, and drenched with red meat or enchilada sauce. Delicious.
15. Pickled Bologna
You either love it or loathe it. Pickled Bologna can be found in just about every local bar and party store in Michigan. It’s a simple cased bologna ring packed in a jar or in a package with a brine that penetrates every morsel.
We typically cut it into slices and serve it with cheese and crackers. This simple snack is great around the campfire on a crisp fall day.
16. Jampot Preserves
Tucked away in the tranquil setting of Eagle Harbor, Michigan, near the mesmerizing Jacob’s Falls, lies the Jampot, a unique bakery and storefront. This quaint establishment, which operates seasonally from May through mid-October, is the proud home of Poorrock Abbey Jams and Jellies, a line of monk-made preserves renowned for their variety and quality. The Jampot is more than just a bakery; it manifests the monastic life. The Society of St. John monks, who run this establishment, have been selling these artisanal preserves since 1986, with a catalog that includes a range of flavors from wild thimbleberry to golden raspberry and chokecherry.
Poorrock Abbey’s preserves are not just delicious but also a means of supporting the spiritual endeavors of the monks at the Holy Transfiguration Skete, a Byzantine Catholic Monastery. Each jar sold contributes to the works of the Holy Protection Monastery, adding a layer of meaningful purpose to each purchase. Visitors to the Jampot can expect to find a treasure trove of organic treats, including fruitcakes and muffins, all made with the same dedication and care as the famed preserves. The Jampot is a testament to the harmonious blend of faith and labor, offering visitors a taste of Michigan’s natural bounty and the monks’ devotion.
17. Pinconning Cheese
Pinconning, a small town in Michigan, has earned the “Cheese Capital of Michigan” due to its rich history and deep-rooted association with cheese production. This community’s claim to fame is the unique “Pinconning” cheese, a Colby-style cheese first created in 1915 by local dairy farmer Dan Horn. Unlike other cheeses, Pinconning cheese is aged for an extended period, allowing it to develop a distinctive flavor and texture highly esteemed among cheese enthusiasts. Today, the town continues to be a leading cheese producer and distributor, with numerous cheese shops and factories contributing to its well-deserved reputation. Visitors and locals celebrate Pinconning’s dairy legacy during the annual CheeseTown Festival, ensuring its cheesy heritage remains strong.
18. Kellogg’s Cereal
Kellogg’s Cereal, a globally recognized brand, is deeply planted in Battle Creek, Michigan, where it was founded. Known for producing a wide variety of breakfast cereals, Kellogg’s has become synonymous with the start of many people’s day. The company’s origin in Michigan, with the accidental creation of cornflakes by the Kellogg brothers, marks an essential chapter in the state’s food industry history. This connection, along with the Kellogg Company’s ongoing influence and presence in Michigan, cements its status as a significant part of Michigan’s culinary identity.
19. Bell’s Oberon (In the Summer)
Bell’s Oberon is a popular wheat ale brewed by Bell’s Brewery, a well-known beer producer in Michigan. This beer is especially famous for its refreshing taste and slight hints of citrus, making it a favorite during the warmer months. Oberon’s release is eagerly anticipated each year in Michigan, marking the unofficial start of spring for many locals. Its strong association with Michigan’s culture and the seasonal excitement it generates among beer enthusiasts highlight its significance in Michigan’s diverse culinary landscape.
20. Apple Cider
Apple cider, a quintessential fall beverage, is deeply ingrained in Michigan’s culinary identity, mainly due to the state’s status as one of the leading apple producers in the U.S. This beloved drink is made from the fresh-pressed juice of apples, often found in Michigan’s numerous orchards. It can be enjoyed both sweet and unfiltered or as a fermented hard cider.
The process of making apple cider in Michigan is a cherished autumn tradition, involving local communities and families in the harvest and pressing of apples. Its rich, sweet, and sometimes tangy flavor captures the essence of Michigan’s autumn and is a staple at local markets, cider mills, and fall festivals. The popularity and cultural significance of apple cider in Michigan highlights the state’s agricultural prowess and its commitment to preserving and celebrating seasonal, locally sourced foods and drinks.
21. Almond Boneless Chicken
Almond Boneless Chicken, also known as ABC, is a unique dish that has become a beloved part of Michigan’s culinary scene, particularly in the Detroit area. This dish, a twist on traditional Chinese-American cuisine, features breaded and deep-fried chicken cutlets, served with a mild, savory brown gravy, and topped with crunchy almonds and green onions. Its origins and popularity are largely attributed to Michigan’s Chinese-American restaurants, where it has become a menu staple. The dish’s distinctive blend of textures and flavors, along with its adaptation and evolution in Michigan, showcases the state’s diverse and innovative culinary landscape.
22. Hudsonville Ice Cream
Hudsonville Ice Cream is a famous brand of ice cream that originated in Michigan and has become a beloved part of the state’s food culture. Known for its rich, creamy texture and wide variety of flavors, Hudsonville Ice Cream reflects Michigan’s love for classic, comforting desserts. The company started in 1926 in the small town of Hudsonville, and it has grown in popularity, becoming a symbol of Michigan’s culinary traditions. Its commitment to using local ingredients and creating unique flavors inspired by the state has made Hudsonville Ice Cream a true Michigan favorite.
23. Brede’s Prepared Horseradish
If you use horseradish, there is a fair chance you have one of Brede Foods’ products in your refrigerator. Known first for its horseradish, Brede Foods also has an award-winning cocktail sauce. They also have mustard, grilling, and tartar sauces. They offer a private label service for those who wish to market their own special recipe. Brede’s also offers Orthodox Union Kosher Certification.
Brede Foods is family-owned and operated and has been since its founding in 1923. In 1923 Edwin Brede began distributing sauces and condiments for a major food manufacturer. As the Great Depression of the ’30s took its toll on the economy, he turned to food manufacturing to supplement his income. Brede, Inc. originally sat on Cobo Hall’s site in downtown Detroit, Michigan.
24. Ma Cohen’s Creamed Herring
Sea Fare Foods was established in 1959 by Solomon Abraham Lincoln Sack, known affectionately to his friends and family as Linc. Lincoln’s father, William, had served as a ‘jobber’ in the herring trade throughout Lincoln’s childhood and teens. A jobber was jargon for working as a wholesale distributor. Willy would travel to Scotland for part of the year to monitor his suppliers and the rest of the year in New York, working with buyers. He would eventually lose his business when several buyers did not repay the credit lent to them.
Sea Fare Foods was born in Detroit, Michigan. The original plant was at Fort and Green Streets, in front of the railroad tracks, which was how the fish was delivered then. They are known for their creamed herring, smoked trout, and lox under Ma Cohen’s brand.
25. Sanders & Morley Candy
Morley Candy Company, or Morley Candy Makers, is a confectioner based in Clinton Township, Michigan. The company, founded in 1919, is famous for its peanut butter blocks and assorted chocolates. Morley Candy owns and markets the Sanders Confectionery line, which is famous for its Bumpy Cakes, sundae toppings, and ice cream, particularly in and around Detroit, Michigan. Michigan school children often sell Morley Candy for school fundraisers.
One story of note tells that President Bush stopped by the candy factory on his way to a fundraiser to purchase their famous fudge sundae topping.
26. Downey’s Original Potato Chips
This is a hometown favorite for Thumbwind. Since 1984 this little potato chip company has produced its famous kettle chips in Waterford. Unlike most kettle chips, this unique chip is light and has a great flavor from its peanut oil blend. Downey’s Chips uses locally grown Michigan potatoes cooked and hand-seasoned daily. Hard to find. Look for them in gourmet groceries.
If you’re near Waterford, you can stop in their retail store and purchase their slightly burned chips in bulk.
27. Country Smoke House Buffalo Salami
The Country Smoke House started in 1988 by processing deer from their garage in the tiny town of Almont, Michigan. The Country Smoke House became a viable business in 1991 when a “deer shop” was constructed north of Almont on M-53. The processing plant and retail shop are a short drive south of I-69.
In the new facility, customers were offered deer processing and homemade venison sausage and jerky. Today, Country Smoke House is the largest deer processor in Michigan, attributing it to the popularity of homemade smoked sausages and jerky. Today, Country Smoke House continues to grow and has become a Michigan destination. Tourists worldwide stop by for a picture with their giant 20-foot tall steer, smoking BBQ cabin, and rustic log cabin store. It’s one of the Michigan food companies that is turning into its destination.
28. Jiffy Mix
Established in 1901, the Chelsea Milling Company started as a traditional flour mill. By the 1930s, the mill expanded into other products in the baking mix market. Their first was the “JIFFY” Mix. Today, “JIFFY” is the market share leader in retail-prepared muffin mixes. In addition to retail products, they produce mixes for the Foodservice and Institutional markets. When the JIFFY mix was introduced, it was marketed to make biscuits “so easy even a man could do it.”
The Chelsea Milling Company’s corn muffin mix is its most popular product accounting for over 90% of its retail sales. Interestingly the company spends no money on advertising. The company is noted for its local sourcing of Michigan products.
29. Kars Nuts
Kar’s Nuts was founded in 1933 by Sue Kar. She roasted peanuts in her home and sold them outside Detroit’s Tiger Stadium. Kar’s Nuts makes a full line of confections using nuts and candy. Their products are at local party stores, clubs, and snack vending machines.
According to Food-Drink Magazine, the company renovated its logo and rebranded most of its popular trail mix packaging to tap into its hometown pride. “We wanted to pay homage to our Detroit roots,” said Bob Bryan, vice president of marketing. “We’re American-made in Detroit.”
30. Zip Sauce
Zip Sauce, a staple in Michigan cuisine, was popularized by Lelli’s Restaurant near Detroit, renowned for its exquisite steaks and fine dining experience. This savory buttery sauce, known for its rich and tangy flavor profile, is a cherished addition to steaks, enhancing the meat with a deep umami essence. Its creation is a bit of culinary innovation of Detroit’s upscale steakhouses, where it first gained acclaim. The sauce’s blend of beef stock, butter, and a mix of secret spices creates a luxurious complement to any steak. The widespread popularity of Zip Sauce, thanks to Lelli’s and other fine dining spots, has cemented its status as a distinctive and beloved element of Michigan Cuisine.
31. The Hummer Cocktail
The Hummer Cocktail is a creamy, indulgent drink first mixed in Detroit, Michigan, in the 1960s. It’s a blend of ice cream, rum, and Kahlúa, creating a rich and smooth beverage that’s both a dessert and a cocktail. Invented by Jerome Adams, a bartender at Detroit’s Bayview Yacht Club, the Hummer quickly gained popularity for its unique and delicious taste. Its origins and widespread enjoyment in Michigan make it a notable part of the state’s culinary and beverage culture, showcasing Michigan’s creative contribution to cocktails.
32. Dinty Moore
Dinty Moore is a hearty beef stew that has become a comfort food staple in Michigan, particularly in Detroit. Named after a comic strip character, this dish consists of tender beef, vegetables, and a rich, savory broth. It gained popularity in Michigan’s Irish pubs and eateries, becoming a favorite for its filling and warming qualities, especially during the cold winters. The dish’s enduring presence in Michigan’s food scene reflects the state’s appreciation for hearty, traditional meals that bring warmth and satisfaction.
33. Kowalski Polish Sausage
Kowalski Polish Sausage is a type of kielbasa that is particularly famous in Michigan, especially in areas with a strong Polish-American community. Made by the Kowalski Sausage Company, a family-owned business based in Hamtramck, Michigan, this sausage is known for its flavorful blend of spices and high-quality meat. It’s a staple in many Polish dishes and is often enjoyed at family gatherings, community events, and traditional celebrations. The popularity of Kowalski Polish Sausage in Michigan highlights the state’s rich cultural heritage and its love for hearty, flavorful meats deeply rooted in Polish culinary traditions.
34. Kolgel’s Hot Dogs
Koegel’s Hot Dogs are a famous brand of franks that have become a beloved part of Michigan’s culinary scene. Produced by Koegel Meats Inc., based in Flint, Michigan, these hot dogs are known for their distinctive snap and savory flavor. They are a crucial ingredient in Michigan’s iconic Coney Island hot dogs, a regional specialty topped with chili, onions, and mustard. The widespread popularity of Koegel’s Hot Dogs in Michigan, particularly in Coney Island restaurants and backyard barbecues, showcases their role as a staple in the state’s rich and diverse food culture.
35. Fried Walleye and Yellow Perch
Perhaps no fish is more revered in Michigan by both chefs and sportspeople as the Walleye Pike. Abundant in the Great Lakes, these mellow-tasting fish are easy to find and prepare. We have made a step-by-step how-to guide on how to prepare the perfect walleye dinner.
One little-known fact about walleye in Michigan is that the only walleye sold in retail markets or restaurants is imported from Canada unless you fish for them yourself. Michigan commercial fishers are not allowed to catch walleye.
36. Teleway, Brays, or Hunter House Sliders
Detroit’s culinary landscape is dotted with establishments serving iconic sliders, a staple of the city’s rich food heritage. Each of these eateries has its own story, a testament to the city’s love for these delicious mini burgers.
Teleway Hamburgers is a classic pitstop known for its mouthwatering sliders. This tiny establishment has been serving some of the best burgers in Michigan since it opened its doors in 1944. Known for its retro aesthetic that feels frozen in time, the Telway Hamburger System is a nod to a bygone era with its porcelain pill-box diner style. It’s a place where the sliders are a bite of delicious food and a taste of history.
Bray’s Hamburgers carries a legacy that began in 1950, founded by Gordon and Roy Bray. With a nostalgia-infused theme reminiscent of the 50s, Bray’s is a place where one can relive the bygone days of drive-ins and sock hops. Over time, Bray’s has maintained its classic charm and continues to serve hamburgers priced to beat all. Known for its BellyBusters and Combo Meals, Bray’s also surprises its patrons with homemade Potato Chips, adding to the authenticity of the dining experience.
Hunter House Hamburgers, born in 1952, features classic sliders with a unique touch: juicy, sweet onions smashed into the meat with the buns steamed to perfection. Nestled on Woodward Avenue, America’s first paved road, Hunter House boasts a rich history and has consistently been in Birmingham, Michigan. It is the oldest operating restaurant and one of the oldest businesses in the area. The founders’ dedication is evident in the fresh ingredients sourced from local, family-run businesses, ensuring that each slider is a fresh and authentic taste of Detroit.
37. Trenary Toast
Trenary Toast is a Michigan Upper Peninsula bakery tradition loved by thousands from Manitoba to Toledo. At its peak, the area around Trenary was a logging and mining town. Now, there is a mill, a small grocery store, a gas station, a couple of bars, and churches. Yet the bakery is still going.
The toast is a complex, crunchy, twice-baked bread covered in cinnamon. It travels and stores well because cinnamon acts as a natural preservative. The owner of the Trenary bakery said it best, “You sit down, you collect your thoughts, you introspect, have your morning coffee or afternoon tea and have your toast, or you have people around you, and you have dunks together.”
Trenary Toast is available across the Great Lakes region, typically at gourmet and independent groceries.
38. Wigley’s Corned Beef Eastern Market in Detroit
Wigley’s corned beef has been a Detroit favorite since the 1920s. Job Wigley, the original owner and founder, came to Detroit with a collection of family meat recipes perfected by his father, Frank Wigley, back in the 1880s. It’s a treat for those who love to eat beef. The shop trims each brisket perfectly, so there is no waste. The secret is not to add any additional seasonings. Instead, simmer in plain water, then enjoy. Only available for retail sale at Detroit Eastern Market location.
39. Bacon Sausage – Walt’s Meats – Port Austin
Just about everyone loves bacon. How can you possibly make it better? Well, Brandon at Walt’s Meats near Port Austin, Michigan, stepped it up a notch. Taking lightly smoked bacon and combining it with lean ground pork with his special blend of spices makes for a truly awesome breakfast experience. It’s great on the grill and barely flares up. Food on the grill is always a perfect recipe for summer.
Florida snowbirds order Walt’s bacon sausage just before they beat it back down I-75. Since Walt’s is a seasonal gourmet butcher shop, this is only available during summer. Fear not; Brandon’s ability to freeze the cryo pack means the taste of summer is available year-round.
40. J.L. Hudson’s Maurice Salad – Cherry Creek Golf Club – Shelby Township
Mention J.L. Hudson Department Store, and you may get some folks born after 1970 to give you a strange look. The flagship store in Detroit closed in 1983 and was demolished in an implosion in 1998. Nevertheless, the tallest department store in the world did leave a legacy of great service and memories of eating in the 13th-floor dining rooms. These dining areas each had a theme and were named. The Pine Room, The Georgian Room, and The Early American Room were remodeled and renamed the Riverview Room.
The iconic store was renowned for its Maurice salad and Canadian cheese soup. The salad can be found all around the Detroit area. Finally, we found one that says true to the original at Cherry Creek Golf Club in Shelby Township. There are dozens of variations, but the classic salad recipe and its famous dressing follow.
41. Whitefish Chowder – The Vierling – Marquette
Michigan is blessed with some of the tastiest freshwater fish in the world. Walleye Pike, Yellow perch, and Whitefish are always at the top of the order. Whitefish are offered in just about every restaurant and pub in northern Michigan. However, Marquette’s waterfront restaurant “The Vierling” offers one of the better versions of a local Michigan food favorite. Their Whitefish Chowder is a local standby, and online reviewers gauge it as one of the best. So, if you find yourself in Marquette, stop at the historic Verling near the harbor and order one of their home-brewed craft beers and a chowder. You won’t be disappointed.
Final Thoughts on Famous Michigan Foods
When it comes to distinct food culture, Michigan has a lot to offer. From deep-dish pizzas and Tex-Mex burritos to traditional Polish paczkis, the state is home to several diverse dishes celebrated for their uniqueness and flavor. Here, the various festivals and cultural nuances surrounding food offer visitors much more than a dining experience. These foods are an experience in itself that has made Michigan’s savory dishes famous all over the world.
Famous Michigan Foods You Can Buy Online
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Related Reading for Famous Michigan Foods
- 20 Famous Ohio Foods That Are Worth The Drive To The Buckeye State – If you’ve ever wondered what Ohio is famous for, their food is part of that discussion. How the culture of a state shaped its culinary creations, we’re here to shine a spotlight on what makes those menus unique. These 20 Ohio foods have everything from real-deal recipes to unheard-of flavors, but they all have big claims to fame.
- Famous Indiana Foods – We Found 10 Of The Best – As Indiana shares its southern border with Kentucky, there is a southern influence in many famous dishes. The Hoosier State is renowned for many foods, but some stand out more than others. In this article, we’ll explore ten different foods that are iconic to the Hoosier state.
- 7 Genius Ways To Spice Up Breakfast Even During Lockdowns – If you want help making breakfast the high point of your day, you’re in the right spot. We’re about to brainstorm seven of the best ways to spice up your breakfast instantly – even if lockdowns have you stuck at home and unable to visit your favorite breakfast place.
- The Oldest Michigan Coney Island – Open just about any foodie magazine or Google about Michigan Coney Islands, and chances are you will stumble onto voluminous articles and posts discussing the back-to-back Detroit standbys of American and Lafayette Coney Islands.
- 4 of the Best Michigan Potato Chip Companies – Michigan is the nation’s leading producer of potatoes for making potato chips. Michigan State University’s scientists and researchers created many of the potato varieties used for making potato chips.
- 10 Delicious Michigan Foods and Recipes You Have to Try – Michigan food is blessed with such variance in culture and resources that you can’t pin down any specific Michigan foods as being “the” iconic favorite. Here are a few Michigan foods and classic Michigan recipes that are our favorites.
- These Hometown Foods Scream That You’re from Michigan – Michigan has unique and tasty varieties of comfort food dishes originating from Michigan’s Upper Peninsula to the Ohio and Indiana border. We hit upon some of the top delicacies that the Great Lakes State loves to enjoy from many of our hometowns.
- Explore New Tastes With These Five Michigan Wines – Michigan winemaking has come a long way. Michigan has three wine regions; the northwest along Old Mission Point and the Leland Peninsula, The Southwest clustered around St. Joeseph and Niles, and the Thumb region along Saginaw Bay.


One of the staples of Dining In has always been offering food to take home. Whether serving a kosher guest or just taking a break, let Dining In help with Shabbat and the Holidays.
Dining In makes everything to order. We need time to purchase ingredients to create fresh meals made with you in mind. Unlike restaurants, we do not make hundreds of meals per day, so we do not keep much inventory on hand. In order for us to serve you fresh high-quality meals, please order five to seven days in advance! There is no guarantee we will be able to honor requests with shorter notice.
To order, click on the link for the menu you would like, fill it out and submit the form online.


Brasserie 255 offers an exciting take between Mediterranean and Cuban cuisine offered throughout the day. Whether you join us for a quick bite, drinks, afternoon tea or an elaborate dinner in a bright and romantic setting; Brasserie 255 will surprise you over and over.
An urban oasis in Havana. Immerse yourself in our splendid garden space. Discover a vast variety of spirits, home-crafted cocktails and sharing menus. Escape to this hidden alcove and enjoy chilled lounge beats, setting the mood for a great night.
Join us at VOYA Boutique Hotel and indulge in our tantalizing breakfast options that will start your day off on a delicious note. Explore our enticing menu featuring a delightful selection of flavors and specialties crafted with love by our talented chefs.


If your fussy toddler’s are anything like mine they love foods that are no good for them.
Jules prefer’s fish fingers over anything else but I’m not a fan of making them for him all the time because I doubt the content is even 100% fish let alone healthy enough as an everyday food, so I decided to give my home-made fish finger recipe a crack.
For those who don’t know me I’m not Susie home-maker. I rarely bake and most certainly don’t have the time to make fancy pictures out of food to draw the interest of my fussy toddler to trick him into eating it.
So i’ve made a few variations to basic a fish finger recipe and found a clear winning combination which is pretty much guilt free, gluten free, additive free, low fat, low salt, packed with hidden veggies and SO amazingly tasty you’ll need to make double batches each time because you’ll be devouring them too;
- 1 small onion
- 2 salmon fillets
- 2 free range eggs
- 1/4 cup corn kernels
- 1/4 cup baby peas
- 1/4 cup grated carrot
- Handful of chopped parsley
- Small pinch of salt
- 1 cup rice crumbs
Pre-heat oven to 180 degrees. Line a baking tray with non-stick paper (do not add oil it makes the fish fingers go soggy).
Saute onion in a small pan until translucent. Transfer into a mixing bowl. Pull apart the salmon fillets into small pieces and add to the bowl (I did this by hand, its easier than using a fork). Thoroughly mix in the rest of the ingredients and 1/2 the rice crumbs.
Pour the rest of the rice crumbs onto a plate. Roll a large heaped tablespoon of the fish mixture in your hands to form a rough ball, roll through the rice crumbs and place on the baking tray. You can choose the leave them as balls or shape them into fish fingers / sticks.
Bake in the oven for 15-20mins until golden and crispy and voila!
Serve with garlic aioli and a wedge of lemon and your kid’s will smash these in the face in 5 seconds flat.
This recipe makes roughly 12 fish fingers


3 million New Yorkers are struggling to afford food. During these difficult times we need The Food Bank of NYC more than ever. Recently, some sudden budget reallocations in New York state’s emergency food programs have resulted in The Food Bank’s Community Kitchen losing 50% of its funding.
Our friends at Kelso have always been ready to lend a hand and we’ve learned that the upcoming Great Hot Dog Cook Off to benefit The Food Bank scheduled for July 23 has been expanded! Kelso has just received a permit to use the entire block by the brewery to allow for more ticket sales and hopefully, more dollars raised for The Food Bank of NYC.
Get your tickets for The Great Hot Dog Cook Off today! 100% of the proceeds will benefit The Food Bank of NYC’s programs to help New Yorkers in need, what a delicious to spend a Saturday!


A few of my favorite things at Trader Joe's
We all know how wonderful Trader Joe's is, especially since they have been rolling out some amazing vegetarian and vegan options. These are a few things I keep stocked up in my fridge...
Beefless Ground Beef It's made from soy and is a great sub for taco meat, enchiladas, stuffed peppers. I really like it because it's already made, just add some seasoning and heat it up!
Vegan Matcha Latte I love drinking this in the mornings when I'm on the go, and is a great substitute for my homemade matcha latte with almond milk and agave. This is a great quick version that isn't too sweet and tastes amazing! You can drink it cold or heat it up in a mug if you're feeling cozy.
Coconut Coldbrew Another great staple when you're on the go. You can mix it with some milk for an iced coffee or make a hot coffee on the stovetop and add some milk and agave for sweetness.
Mochi All of TJ's mochi is now vegan! They have a variety of flavors including coffee, strawberry, mango, and green tea. Strawberry is always my favorite flavor, you can't go wrong there. The coffee is delightful and has a mocha center which tastes amazing after dinner for a pick-me-up!
Kale Cashew Pesto I absolutely love this spread, it's dynamic and delicious! I put it on roasted potatoes, pasta, and on toast with some avocado or olive oil. It's super fresh and light, you can put it on almost anything.


Flax Seed, Sprouting Seeds, Microgreen, Sprouting, Organic Seed, Non GMO -
This variant is currently sold out
Country Creek Acres Brand - Flax seeds for sprouting, soups, food storage, & more. Flax Sprouting Seeds. High germination rate. Great for microgreens, sprouting, storage and more. Available in various quantities, in resealable bags. Can be used in all sorts of vegan recipes. The Flax Seed and Flax Sprouts are are an excellent source of protein, dietary fiber and Omega 3 fatty acid and contain no gluten. Flax seeds can be eaten raw or sprouted. Flax sprouts are a delicious addition to salads and sandwiches. Flax can be ground into a meal to make porridge or cakes, or as an addition to breads, cakes and biscuits. Flax Seeds can be grown as a microgreen and eaten. They are very delicious as a replacement for lettuce in any meal or sandwich.


The New Food Experience
The New Food Experience – Food today is a much more enjoyable and meaningful experience than ever before. This is because we are exposed to a wide range of new exciting delicacies with varying ingredients and intriguing flavors. This new abundance of nutritional options allows us to have fun with food and love being creative in our kitchens.
We are exposed to social media and television, where there are endless cooking shows allowing us into the intimacy of TV hosts’ kitchens to savor their new delicious recipes. There are many entertaining reality programs where participants compete in front of celebrity chefs withtheir home cooks, battling it out with excitingculinary cuisine. Friends often share exciting video clips on Facebook of new innovative ways to cook or bake fun dishes.
Cooking has burst out beyond the limits of our basic local cuisine into a world-wide exposure. Now a day we travel all over the world and we discover there are so many types of foods from so many different cultures and countries. Many countries strongly identify themselves through their national food, with recipes that are handed down through the generations.
We learn how other people cook in their countries and collect these new recipes to take home and cook for our families. Making a good and healthy dinner that we enjoy and savor, and the food will make us happy. Food culture and eating together develops in families a strong sense of connection with emotional memories and pride.Many of us have the fondest memories of times spent lingering around the kitchen table with family and friends.
Kids Should Have Fun in the Kitchen
Motivating our children to participate in the food preparation process, will reinforce them to make healthy food choices. Their conscious healthy decisions will give them an opportunity to express their creativeness via food. Children who are frequently involved in the kitchen also learn orderliness and cleanliness, growing into nutritional skilled adults.
Most of us by now are aware of the growing unhealthiness in modern day society, for which our exaggerated consumption of industrialized food is to blame. This is the driving force for us to change our eating habits and raise our children into healthier adults. With the awareness of quality ingredients and the understanding of the nutritional value of food, we give them the tools to grow old healthily and avoid disease.
In conclusion, we use food as an expression of love, we all know the saying “Food is where the heart is”. Remember food is supposed to be exciting, it is a great source of joy and enthusiasm. Have fun with preparing and cooking it and stay healthy.
Visit our store to check out our fun products for your family food experience.


THE PADDOCK FARMERS MARKET
The Paddock Farmer’s Market is a community of producers and consumers of homegrown fresh produce, prepared food, local art, handcrafted goods, and live music! Come out and support your local market.
Every Saturday from 10:00-2:00pm (weather permitting)
Live music from 11:00AM-2:00pm
If you are a vendor and would like to apply to be part of the market please click on the link for application. https://docs.google.com/forms/d/e/1FAIpQLSe3fsfdVP35G5saPXcqqxnQ2HBEkIvP_Y3qgKYBLhnePsl69Q/viewform?usp=pp_url


If you are looking to feed the whole family in Bright, call Bright Pizza Express and we will help you out.
Call us now for:
- Authentic pizza
- Quick home delivery
- Friendly customer service
We specialise in pizzas of all flavours, and our quick delivery service will bring the food, piping hot, to your front door. Contact us today and enjoy delicious pizza.
Bright Pizza Express is proud to be Bright's favourite pizza delivery service.
We offer a prompt pizza delivery service so you don’t even have to leave your home to enjoy the highest quality food. We can also arrange pick up from the BP Service Station at 12 Delany Ave, Bright, for your convenience, if you are from out of town.
We have a great menu that features something for everyone.
Call Bright Pizza Express today for great food!