We can guarantee that our meal is always nutritionally balanced, which could give us the ideal assortments of carbohydrate, protein, fat, vitamin, mineral and phytonutrients. It is a fact that we don’t always have enough servings of vegetables and fruits each day. It is a fact that many of us don’t have the opportunity to prepare healthy meals from scratch. It is easy for us to have too much of risky substances and too little beneficial substances from our food. It is important for us to highly value or health, by making the right kind of preparation and ingredients that we consume should be beneficial nutritionally. Sometimes, when we eat poorly, we feel rather sick in the stomach and heavy in the head. We shouldn’t put too much trust on the people who prepare our foods, because they don’t eat these foods themselves.
Some reliable restaurants are known for their excellent food handling skills and hygiene, but we can’t always guarantee that. Food poisoning is a constant risk when we eat out and this happens more frequently when we eat out. It could happen when the food outlet practices poor food safety standards. Shellfish, beef and chicken can be defrosted for hours at warm areas, accelerating the growth of bacteria, which is risky if the food is prepared medium rare, which is a quite common thing. Common symptoms of food poisoning may include abdominal pain and diarrhea. Other people may experience fever, headache, weakness and joint pains as well. When you feel that you have eaten something inappropriate, then you should consider taking some activated charcoal, which is effective in absorbing toxins released by bacteria.
You should learn the art of quickly preparing healthy meals from scratch, especially if you don’t have enough time to prepare slow food. Fast food culture has contributed to the incidence of obesity among many children. Excessive body weight could be associated with cancer, hypertension, stroke, diabetes and heart disease. In fact, what a small girl regularly eats today may contribute to the risks of her developing breast cancer during adulthood. Breast killer is a common killer for women above 35, which could happen more often on those who prefer to eat fast food. You should consider whether your diet is consisted of low fiber and high fat diet, filled with various processed food. About thirty percent of colon and prostate cancer cases are also caused by our poor nutrition.
When you finally decide to cook your own food, you should try to ensure higher consumptions of vegetables, fruits, seeds, nuts and whole grain bread as primary source of carbohydrate. Olive oil and other healthy plant-based oils should become the source of our unsaturated fats. For better health benefits, you should choose the organic extra virgin variant. Poultry and dairy product should be incorporated in low to medium amounts. You should eat little red meat and more fat-rich fish. Eggs should be consumed no more than four times each week.


Easy Living Food: Over 200 RAW Recipes Designed for Great Taste
Single printed book
In Easy Living Food, we guide you through the practical steps necessary for you to join the millions worldwide that are choosing to eat ‘more raw’. From setting up your pantry to improving your knife skills, we’re with you every step of the way. For the experienced raw foodie, we also have lots of tasty secrets to share.
To make this journey as delicious as it is healthy, Easy Living Food is overflowing with our best recipes. Tried and tested by our 1000s of ‘Eat More Raw’ class participants here in South Africa, Easy Living Food recipes are:
• quick and easy to make – more than half of the 200+ recipes require minimal to no equipment
• designed for great taste – guaranteed
• loved by kids and carnivores
• packed with all the benefits of eating raw, helping you to boost your energy and shed excess weight
• ideal for those following gluten-free or dairy-free diets
From our kitchen to yours, Natalie & Noel
Natalie Reid and Noel Marten are the raw food chefs behind award-winning raw creations such as Earthshine Kale Chips and Vivo Pizza takeaways. They have been delivering delicious raw food recipes and expertise to receptive audiences in Cape Town for several years, and now share more of their tasty goodness with you in Easy Living Food.
Natalie has a flair for creating raw food with a handful or this and a dash of that; using her laboratory and scientific skills to work these creations into recipes that are repeatable, reliable and deliciously practical.
Noel is an acclaimed landscape designer, permaculturist and a champion for authentic food. Strong design skills, combined with a passion for organic gardening, allow him to bring seasonal, fresh and nutritionally rich creations to the kitchen.
Paperback: 228 pages
Publisher: Earthshine (December 2012)
Dimensions: 210 x 20 x 240 mm


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Why Paleo Is The Best Option
what are the best minimal options of overwatch · A paleo diet is rich in vegetables, fruits and nuts — all elements of a healthy diet. The primary difference between the paleo diet and other healthy diets is the absence of whole grains and legumes, which are considered good sources of fiber, vitamins and other nutrients.
forex smsf 1.02 inputs backtesting on oanda Eating a Paleo Diet will immerse you with quality foods, including lean proteins, fruits, and vegetables that are nutrient-dense.
Why Paleo Is The Best Option. The 7 Best Paleo Sweeteners And How To Use Them | PaleoPlan
The Paleo Diet encourages exclusion of processed foods that are low in nutrient value and can lead to inflammation and diseases later in life . · Good to Best. Grass fed butter, cream and full-fat dairy are pretty solid. Even Robb Wolf who’s as strict as they come says it’s hard to make a case against grass-fed butter. It contains a ton of healthy fats plus a great Omega Omega-6 ratio.
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This is one reason that bulletproof coffee is so popular in the paleo community/10(39). · One of the easiest go-to paleo meals is simply choosing to eat a burger without the bun. Chik-fil-A, Five Guys, and other “nicer” fast food restaurants that tend to have better quality meat, and are the best choices here to eat paleo on the road.
Some (like Five Guys) will even have this as an option on the menu. HOW TO START A PALEO DIET METHOD 1: The Strict Way. This is the method that Jeremy likes. Personality type method 1 is good for: you like rules, you like life to be very orderly, and you’re good at and enjoy following a strict schedule or set of rules. There are several options within method 1, so pick the one that suits you. The paleo diet is the ultimate throwback diet: It promotes a return to eating as our ancestors did in the Stone Age.
“This regimen is based on the idea that our bodies do best when fueled by. The Paleo diet is more satiating per calorie than a Mediterranean diet. The Paleo diet improves blood pressure, glucose tolerance, and blood lipids. However, one caveat: Like most low-carb trials, the macronutrients (especially protein) in these studies weren’t matched. The Paleo group ate a lot more protein, compared to the other diet groups. While Paleo does prohibit some of these components-like legumes, grains, and dairy-it is still possible to get all the nutrients you need, as long as you keep in mind that you should prioritize eating fruits and vegetables, and mix it up with protein sources other than meat, like fish and poultry.
Best Ways to Connect with the Paleo Community
· Paleo Support Groups, Paleo Events & Paleo Conferences Sometimes it's great to have the option of reaching out to other people going through the same struggles as you are. People that are one step ahead of you, that can share their experiences and advice and what they have learned. · However, the Paleo diet has some flaws. The evolutionary arguments don't hold up, and the evidence for excluding dairy, legumes, and grains isn't strong (yet).
But my biggest concern is this: A one-size-fits-all "best diet" approach doesn't work. Phytic acid is not digestible by non-ruminants (read: non-cud-chewers) because we lack the enzyme phytase. Phytic acid is found in (guess what) grains, legumes, corn, soy, nuts and seeds (but yes, nuts and seeds are allowable in moderation on the Paleo diet because they don’t contain an armory of other anti-nutrients like grains and legumes do).
If you’re Paleo or have ever been Paleo, then you’ve probably experienced the struggle of eating out with friends. Depending on how strictly you follow the Paleo guidelines, your options are sdvy.xn--80aaaj0ambvlavici9ezg.xn--p1ailly, no wheat, no grains, no soy, no beans, and no dairy.
Even though this sounds extreme, the focus is on eating whole, unprocessed foods. Paleo Fast Food Options: How To Stay Paleo While On The Go It’s easy to fall into old, unhealthy eating habits when you are away from home. Whether you’re simply out and about with friends, or traveling cross-country with the family, finding healthy paleo meals while on the go can be problematic.
Surprisingly, there are no Paleo soup options at Panera. Almost all Panera soups have either pasta or cheese in them so they are not a good option. No soup for you. Secret Menu Items: YES. Like Starbucks, Chipotle, or Chick-fil-A Panera does have a secret menu. The best news is that items on this menu are all Paleo-friendly.
The best paleo fast food items at Chipotle, McDonald's ...
Here are some of. · Both Kizer and Yurechko agree that Paleo is the better option in terms of overall health, simply because it's less restrictive and includes plenty of fruits, vegetables, and lean protein. · The popular Paleolithic diet (also known as the paleo, caveman, Stone Age or steak and bacon diet) centers on the idea that eating like our original ancestors is aligned with our genetics and therefore optimal for good health. · The paleo diet can help you lose weight in many ways.
Below are 5 of them. 1. High in Protein. Protein is the most important nutrient for weight loss. It. Carl’s Jr Paleo Options Carl’s Jr Paleo Options.
Carl’s Jr now offers a “low carb” burger that can be ordered with a lettuce wrap. Again basically the beef patty with sliced tomato, wrapped in lettuce. In order for this to qualify as partially paleo, you would have to forgo the. The pros of paleo are that it focuses on increasing intake of whole foods, fruits and vegetables, healthy proteins and healthy fats and decreasing consumption of processed foods, sugar and salt.
For those looking to eat a more well-rounded diet, these "guidelines" sound familiar and altogether healthy. · Voegtlin believed returning to a hunter-gatherer diet similar to that of Paleolithic humans would be a healthier option. Ten years later, Stanley Boyd Eaton and Melvin Konner delved into the Paleo. · If you’re thinking about eating Chinese like you did back in college at 3 in the morning (was that just me?), then no it’s probably not going to be Paleo.
Eating Paleo at Chinese Restaurants is not easy. But there are other smarter and healthier choices that both your taste buds and your body will both appreciate at a Chinese restaurant. When eating out, you can pretty much always find a salad with some healthy vegetables and possibly healthy proteins as an option. Carrying your own dressing in a container like this one will make sure you can use your own paleo dressing, as most restaurants tend to not have the best options.
Some other ideas are listed below.
Why should I go paleo? 5 reasons to go paleo
· In U.S. News' Best Diet rankings, the paleo diet tied for No.
29 overall out of 35 diets. For weight loss, it tied for 23rd place. For weight loss, it tied for 23rd place. The keto diet. Why a Paleo Diet Recipe Book Is Your Best Option When you want to eat the healthiest way possible, you have to learn how to make use of the best paleo diet recipe book.
The Paleo Diet is a diet that have long existed, and it is still very popular today. · At only $ per serving — the company keeps prices lower than competitors by providing fewer ingredients per meal and simple packaging — Dinnerly is certainly one of. No matter where your allegiance lies, it’s easy to find plenty of reasons why your drink of choice is the best option for your health. Every day seems to bring more articles and reports about the benefits of coffee and tea. Is there one clear winner for a healthier Paleo lifestyle?
Let’s get to the bottom of this. The Paleo diet is based on the idea that our ancient human ancestors ate more healthy than modern humans.; The Paleo diet focuses on vegetables and fruits, seeds and nuts, and lean meats like chicken, pork, and beef — and cuts out grains, dairy, potatoes, legumes, and all processed foods.
The very best kind of paleo recipe is a versatile one in my opinion. Today’s ridiculously yummy paleo friendly waffle recipe is definitely proof of that. These perfectly fluffy (and oh so chewy) paleo Belgian waffles are made with some pretty creative ingredients in order to keep them % paleo friendly while being the perfect base for all. Thanks everybody for the input, up votes for all!
The Pros and Cons of the Paleo Diet | HuffPost Life
But yes, I'm aware 99% of fast food is very non-paleo, I was just wanting some "not as bad" options. It's already hard, living in literally the fattest/most depressed city in America (as of last year).
Paleo vs. Keto Diet: Which is Better for Health and Weight ...
Anyways, all input appreciated! Legumes in general seem to be a nutritious dietary option. But there’s more to the story than this. Phytates: The Little-Known Enemy Ask the Paleo gurus why legumes shouldn’t be eaten on Paleo and you’ll often hear that it’s because of the phytates they contain. Phytates are an antioxidant, which at first is counterintuitive because.
Welcome to Paleo Leap. Your central hub to learn about all aspects of eating & living a Paleo lifestyle. With hundreds of recipes to inspire you, you’ll always have tons of healthy and delicious options.
We strive to bring you clear, easy and actionable insights to help you eat food and live a lifestyle that'll help regain or maintain good health and feel great.
· [Paleo, keto, fasting, Whole Why food tribes are on the rise] This shift on alternative pasta isn’t isolated to the pasta aisles of Whole Foods and natural markets; it is permeating the. The Paleo and SCD diets have been life changing for me. My goal is to help others in the transition to grain free diets such as the Paleo, Primal, SCD or GAPS diets.
I hope to build a community of support similar to what I wished I found when I started my own diet journey with SCD and Paleo. Why go through it alone when we can support each other? By Jane Barthelemy. The spotlight is on Paleo Sweeteners - minimally processed that don't raise blood sugar.
A Dietitian Explains the Paleo Diet - You Versus Food - Well+Good
We live in times when sugars and refined carbs in industrial foods are causing epidemic health challenges worldwide.
Many people are turning to the Paleo diet for guidance. What did our ancestors eat? What is the best diet that. One of the easiest ways to get started is with a paleo meal delivery service.
There are many specialty meal delivery services that provide high-quality paleo options to make it incredibly simple to stick to your diet. To help you out, below are a few of the best paleo meal delivery services you can try.
View Our Favorite Paleo Meal Delivery Service. · What you’re asking me to do is rank your various alcohol options in terms of “good” to “bad,” and I’ve seen this done before. The Paleo-centered argument generally goes like this: “If you’re going to drink, drink the right alcohol! Try tequila or distilled vodka, and. Alcohol is a questionable and touchy subject for many Paleo enthusiasts. It can be difficult for people to completely forego alcohol while following The Paleo Diet.
Research has shown that many organisms including humans have indulged on alcohol containing fermented food, and drinks for a. Why eat Paleo. Devotees of the paleo diet believe that the way our paleolithic ancestors ate—mostly protein, fat, and fibrous vegetables, and no processed food—is what our bodies are best adapted to metabolize. The paleo diet champions high-quality meats, such as grass-fed beef, and seafood as well as heart good fats and an abundance of.
· Pete’s Paleo offers an easy weekly subscription option that features five, 10, or 14 meals for an individual and a five-meal family plan that includes 20 servings per week. Order your food. Easy Low Carb Paleo Keto Recipes. Even though Wholesome Yum is a low carb blog, we have a strong focus on paleo keto recipes! Many people believe that they are the best of both worlds. Here you'll find lots of delicious options for easy paleo low carb recipes to try.
The Complete Paleo Diet Food List: What to Eat and What to ...
There are keto paleo dinners, lunches, breakfasts, and even desserts.


Blue Heaven 100% Pure Coffee
Jamaican Blue Mountain is one of the world’s rarest, most sought-after coffees because of its breathtaking flavor profile. Jamaican Blue Mountain coffee has virtually no bitterness. It’s mild, silky smooth, well balanced with a naturally sweet flavor. Blue Heaven’s 100% Jamaican Blue Mountain coffee is certified by The Coffee Industry Board of Jamaica. Genuine Jamaican Blue Mountain coffee is one of the legendary coffees of the world. Experience one of the richest and smoothest coffees you’ve ever tasted.
There’s nothing else quite like it. Coffee roasting is both an art and science. Blue Mountain coffee can only be grown in designated areas in the Blue Mountains of Eastern Jamaica. The Blue Mountains are some of the highest in the Caribbean. Authentic Jamaican Blue Mountain coffee is only grown at elevations between 3,000 and 5,500 feet. Our beans are sourced from the absolute highest elevation on the mountain, and represent an extremely rare find, as beans of these quality are in scarce supply. Have you experienced the best of the best?
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Pastries, Maple Bacon, Pecans, Cinnamon


By Claudia Ehrlicher, registered Dietitian
Most of us tend to live a very busy lives: long commutes, a hectic environment, a busy work schedule and trying to fit in time for family and friends. But that means that we often neglect our health. Regular exercise, taking steps to avoid stress and eating a healthy diet can all get forgotten in our day to day lives and this can have a serious effect on our vascular and heart health.
It is so easy to reach for fast food, chocolate, biscuits, crisps and other fatty food all washed down with sugary drinks, juices or alcohol. These foods may give us a bit of energy and may make us feel better in the short term, but these foods do not keep us full and then we eat more and as the weight piles on health issues such as high blood pressure start to appear.
Eating well, exercising regularly and trying to reduce our stress is of benefit to everyone. whether we are living with disease, have high blood pressure, high cholesterol, or if we have had a heart attack or a stroke.
So, how can YOU lower your risks through diet?
Cut down on the fatty and sugary stuff and introduce the following heart healthy foods into your diet.
Foods for a healthy heart:
- Fruits and vegetables – keep it colourful and aim for 5 portions per day.
- Eat broccoli, kale, tomatoes, peppers, apricots, grapes etc.
- Whole grain, pulses and soya – all highly powerful with lots of possibilities to prepare healthy meals
- Apples and oats – rich in B-Glucan which reduces bad cholesterol
- Salmon and other oily fish like mackerel, herring, sardines, tuna etc.
- aim for 2-3 portions per week to get a good amount of omega 3 fatty acids
- olive, rapeseed, walnut, flaxseed, soya oil
- eat a small handful (1-2 tbsp) daily
- in small quantities like 1 small glass of red wine or 1 square of very dark chocolate per day – have been shown to be beneficial for heart health. But please, be careful! In this case it’s not ‘the more the merrier’! You wouldn’t want to protect your heart but get liver problems or become overweight instead.
- Vegetable oils contribute to omega 3 intake and a better balanced lipid profile
- Nuts e.g. walnuts, almonds
- Red wine and dark chocolate
By eating these foods as part of a healthy and varied diet you will get a variety of nutrients such as vitamins, minerals, antioxidants, omega 3 fatty acids, phytonutrients, fibre and B-Glucan and prevent blood clotting, reduce ‘bad’ cholesterol, clean your arteries and fight free radicals.
So, next time you’re looking for a ‘quick fix’ snack, instead of a bag of crisps or a chocolate bar, grab a banana or an apple and have some nuts with it.
If you have any healthy recipes you enjoy, please email the recipe together with a picture to, info@circulationfoundation and we will publish them on this website.
Claudia’s contact details:
Phone: 020 8826 0672
Mobile: 078 2761 2261


Cooking is a skill I did not learn growing up. I would categorize 95% of my childhood meals as “meat and potatoes.” Any spices beyond salt, pepper, and onion were considered exotic and ill-advised. By age 20, the best home-cooked meal I could muster was grilled cheese and vegetables from a can.
But during college and especially in the years that followed, my palate and subsequently my culinary skills bloomed, in no small part thanks to my wife. At this point, we have a reputation among our friends and neighbors as good cooks—at least that’s what they tell us. We have hosted and prepared food for parties of up to forty people, and last Thanksgiving prepared a six-course tasting menu paired with wine for our families.
Keys to above-average cooking
You learn to cook by cooking a lot. While you can scour recipes and techniques, there is no substitute for getting those hands dirty and throwing the result in your mouth. We have honed our culinary skills with 15 years of cooking dinner most evenings.
Are we trained chefs? Ha! (No.) But we’ve learned a few tips and essentials over the years that have translated, at least for us, into tastier meals.
Find a partner who likes food and likes to cook. I know a guy who developed scurvy (vitamin C deficiency) in college from a diet consisting only of Cap’n Crunch for several months. Now in his 30s, he has never knowingly eaten a vegetable in its native form. His preferred dinner is baked chicken breast with salt and pepper.
If you were lucky enough to marry this guy, you would not have much opportunity to expand your cooking skills. I’m not recommending you choose a life partner based on their dietary restrictions, but a willing and food-minded cookmate can do wonders for dinnertime deliciousness.
Read through the whole recipe (and online comments) before you start. Dr-Mrs-Dr. Curious frequently chastises me for not following my own advice here. On more than one occasion, I have spewed forth a visceral “Noooooo!” when we need to eat in 15 minutes and the next (unread) step in the recipe calls for a 1-hour rest in the fridge.
I take most online comments with a grain of salt (pun intended), but upvoted recipe comments are an exception. Many times a suggested tweak of the oven temperature or extra spice can be the difference between a good and great result.
Get outside your comfort zone. Use fresh curry leaves from the Indian grocery store. Try your hand at sushi rice. Make your own butter. Even if you don’t love the results the first time, you are learning valuable skills that might translate to other dishes.
Youtube is your friend. For better or worse, we eschew our cookbooks in favor of “Google recipes” most of the time these days. Especially early on in the learning process, I found it extraordinarily helpful to watch video of a recipe before trying it myself. Is the description of how to spatchcock a turkey driving you bonkers? A video will solve that problem in an instant.
Find recipe sources you trust. Family and friends can be great recipe sources when you are first starting out (try to pick those whose food you actually like). Beyond this, the number of recipes out there is overwhelming. If you stumble upon a recipe that knocks it out of the park, see what else that author is cooking. Alton Brown, Serious Eats, and Ina Garten are a few of my go-to sources.
Salt and butter. Do not be shy (nor cheap) with these two staples if you want your food to taste good.
- Salt: We keep 3-4 types of salt in stock in our pantry
- table salt for everyday baking
- coarse Kosher salt for most other dishes
- French gray fine sea salt (read: expensive) for extra-special baked goods
- Coarse sea salt (also expensive) as a “finishing” salt, i.e. sprinkled on top of food just before serving
- Butter: Two types of butter are in our fridge
- “Regular” unsalted butter: Land O’ Lakes and the like. This butter works just fine for most non-dessert cooking, in which you won’t taste much of the pure butter flavor.
- “European” butter: Plugra and Kerrygold are examples of this style of butter, which has been fermented as well as churned longer to achieve at least 82% butterfat (normal butter is 80%). If you going to straight-up eat the butter or taste a buttery flavor—such as in a flaky pastry dough—go with this style.
Umami. The so-called fifth flavor (after sweet, salty, bitter, and sour), umami is manifested by taste buds that recognize glutamate, and is a buzzword in the food industry these days. A number of foods are rich in umami flavor; in my own cooking, I will sometimes add a small amount of tomato paste, soy sauce, or Parmesan cheese (the choice depends on the dish) to incorporate the umami flavor.
Parmigiana Reggiano—or as Mario Batali calls it: “the undisputed king of all cheeses”—deserves a separate mention. I have noticed a big difference in Parm quality among shops in my area, so do a little sleuthing and tasting to find one that is imported and really good. Luckily, we have an amazing cheesemonger in our city that imports the best Parmigiana at a reasonable price. It keeps forever, and I will sometimes buy a three-pound chunk if I am in the neighborhood.
Garlic. Unless you have an allergy to it, put garlic in almost everything you cook. I’m serious. A tip: if you saute with it on medium or high heat, make sure to only cook it for about 30-60 seconds to avoid burning.
Lemons and limes. A squeeze of juice or some zest can add that extra zing to many dishes. I find that lemon juice can work wonders with simple cooked veggies.
Seasonal ingredients. Embrace your inner hipster and buy fresh and buying local. We went blueberry picking last weekend (well, the adults picked and the kids ate) and assembled a blueberry galette later that night. Not much grows locally in the midwestern winter, but citrus grown elsewhere is in season.
Homemade stock. I look forward to Thanksgiving for the turkey stock we make afterward. For a basic chicken or turkey stock, add the bones with a little meat still on them, onions/carrots/celery, garlic (of course), peppercorns, saffron and salt. Let it simmer away for a few hours, and taste it to see if it’s done. I like to freeze it in different size containers in case I want to add more or less to a future dish.
Decent freaking pans. Please toss that pan with the wiggly, plastic handle in the trash. A solid set of heavy-bottomed, metal-handled pans—Calphalon and All-Clad are common, affordable brands—can go a long way toward upping your stovetop game. Some of our favorite dishes call for a sear in the pan, followed by a finishing bake in the oven; oven-ready pans make this much simpler.
Meat thermometer with alarm. Professional chefs may be able to tell the difference between medium and medium-well via a finger poke, but I have failed miserably in my attempts to replicate this technique. Merely-human cooks are better off taking the guesswork out of it with a leave-in thermometer such as this one from Oxo. As a bonus, it has pre-programmed levels (i.e. rare, medium, well) for different types of meat.
Know your oven (and stovetop). Don’t just stick something in your oven without getting to know it first! An oven that runs warmer or cooler than its indicated temperature can result in chronically over- or undercooked dishes. The simplest solution is to stick a thermometer inside and see if it jibes with the indicated oven temperature.
For the stovetop, try to correlate what should happen in the recipe with what actually occurs in the pan; if the recipes states that onions should be golden brown after 10 minutes on medium heat, and your onions are black, then your burner runs hot. Make note of this for future recipes.
Learn to estimate measurements. As your culinary white belt progresses toward a green belt, you will become more familiar with what a tablespoon, teaspoon, 1/2 teaspoon, etc. looks like. Somewhere near brown belt level, you will be able to eyeball measurements in the palm of your hand. Black belt measurement techniques are too dangerous to mention here.
Don’t skip the marinade. Marinating can forgive a borderline-criminal degree of overcooking. On the other hand, a chicken breast grilled directly from the fridge can turn into rubber if overcooked by a minute. Do yourself a favor and marinate meat for at least a few hours, or even overnight.
Clean up as you go. Totally optional, but I find it makes the meal experience so much more relaxing to know that I don’t have an hour-long hazmat cleanup waiting for me after dinner. This is especially true—but often more difficult to accomplish—when guests come to dinner. An extra glass of wine also helps with pending cleanup anxiety.
What are your secrets?
No doubt many of you out there are excellent cooks. What tips and tricks have you learned to create those delicious dishes?


A bottle of Bordeaux, a crusty baguette, some fresh fruit, a wedge of cheese, and a few delicious pastries to top it all off. Far from being a budget fallback, picnicking in Paris can be as fun and unforgettable as a meal in the finest restaurant-and for a fraction of the cost. Here’s where to stock up on provisions:
Nowhere in Paris is far from a street market, which is by far the best place to find French produce and cheeses of excellent quality. No self-respecting foodie would miss out on either the food or this authentic reflection of Parisian Society. Markets are generally open Tuesday to Saturday from 8am to lpm and 4pm to 7pm, and on Sunday mornings. You can ask your hotel staff to direct you to the nearest marché, or hunt out these city highlights:
* Rue Montorgeuil, ler (Métro: Châtelet). The numerous sidewalk cafes make this a great morning hangout.
* Rue Mouffetard, 5e (Métro: Monge). There’s an accordion-led singalong on Sunday mornings. Touristy but fun.
* Rue de Buci, 6e (Métro: Mabillon). Another wonderfully lively, if somewhat touristy, market.
* Marché St-Germain, 6e (Métro: Mabillon). In the center of this mini‑mall, dominated by GAP, you’ll find a terrific covered produce market.
*Marché Biologique, boulevard Raspail between rue du Cherche-Midi and rue de Rennes, 6e (Métro: Rennes). An all-organic market featuring green grocers, winemakers, butchers, and bakers.
*Rue Cler, 7e (Métro: Ecole-Militaire). The most chi-chi market in the city is a haunt of diplomats’ wives.
*Rue Lepic, 18e (Métro: Abbesses). This evocative, winding Montmartre street is lined with food shops rather than stalls.
In residential neighborhoods, you’ll find a boulangerie (bakery) or pâtisserie (pastry shop) on every corner, but the quality of their bread varies considerably. The best bakeries are given away by the long line of locale queuing up on weekend mornings. You can get a sandwich or a slice of quiche to go, but be forewarned that, compared to American delis, the French make very plain sandwiches-often just a slice of meat and some cheese on a baguette with no lettuce, tomato, mayonnaise, or other accoutrement-so you might prefer to simply but’ fresh ingredients and dress your own.
Here are some of the best bakers in central Paris:
*Julien, 75 rue St-Honoré, ler (Métro: Concorde). Open Monday through Saturday.
*Le Pain Quotidien, 18 place du Marché-St-Honoré, ler (Métro: Tuileries). Also serves great sandwiches at mealtime. Open daily.
*Stohrer, 51 rue Montorgeuil, ler (Métro: Châtelet). Opened by the pastry chef of Louis XV in 1730, with an interior classified as a national treasure. Open daily.
*Au Panetier, 10 place des Petits-Pères, 2e (Métro: Bourse). Open Monday through Friday.
*Fernand Onfroy, 34 rue de Saintonge, 3e (Métro: République). Open Monday through Friday and Saturday morning.
*Boulangerie Sylvain Hervet, 69 rue Monge, Se (Métro: Monge). Great sourdough loaves and crusty pain paillasse. Open Tuesday through Sunday.
*Lionel Poîlane, 8 rue du Cherche-Midi, 6e (Métro: Sèvres-Babylone). France’s most famous baker, known for his huge, round, coarse sourdough loaves. Open Monday through Saturday.
*La Fontaine de Mars, 112 rue St-Dominique, 7e (Métro: EcoleMilitaire). A traditional baker that still uses a wood oven, which produces bigger air holes in the bread. Open Monday through Saturday.
*Jean–Luc Poujauran, 20 rue Jean Nicot, 7e (Métro: RER Invalides). A great pioneer of organic bread. His delectable loaves are cooked with olives, thyme, figs, apricots, or anchovies. The mini loaves are especially picnic-friendly and portable. Open Tuesday through Saturday.
*Réné Gérard St Ouen, 111 bd. Haussmann, 8e (Métro: St-Augustin). His loaves are made from a secret recipe featuring flour from Chartres and olive oil from Provence. They make particularly great souvenirs, since they’re baked in various shapes, from the Eiffel Tower to fish. Open Monday through Saturday.
Deli-Style Food Shops
*Look on storefront signs for the word traiteur, which designates a food shop with ready-made meat and pasta dishes and plenty of salads to go. The city’s most famous traiteurs are the gourmet temples Fauchon and Hédiard, both at place de la Madeleine, 8e (Métro: Madeleine). But every neighborhood has at least several good traiteurs, so keep your eyes peeled and ask your hotel staff for recommendations.
*Flo Prestige, 42 place due Marché-St-Honoré, ler (Métro: Pyramides), is a well-respected food shop and caterer offering everything you need for a fabulous feast, from foie gras and Norwegian smoked Salmon to fancy breads to cheese to wine. Open daily.
*On the Ile St-Louis, La Ferme St-Aubin, 76 rue St-Louis-en-L’Ile, 4e (Métro Pont Marie), offers a fine selection of cheeses, foie gras, and champagne. Closed Sunday.
*Rollet Pradier, 32 rue de Bourgogne, 6e (Métro: Assemblé Nationale), is a traiteur-cum-boulangerie with a fancy sandwich counter and a tearoom upstairs. Ask for the specialties of the house: the hand-rolled flûte Rollet and on Fridays, the boule de levain, sourdough bread made with very little yeast and a 48-hour fermentation. Closed Sunday and Monday.
*Some department stores have excellent traiteurs. Head to Galérien Lafayette Gourmet, 40 bd. Haussmann, 9e (Métro: Havre-Caumartin), and Bon Marché, 22 rue de Sèvres, 7e (Métro: Sèvres-Babylone; go to Ground Floor, Building 2), for wonderfully fresh produce, a huge selection high-quality gourmet foods, large wine sections, and long traiteur counters with salads to go. Both stores are closed Sunday.
*For ready-to-go picnic-makings like fresh sandwiches, packaged snacks, fresh fruit and veggies, and wine, make a beeline to the food section (alimentation at either branch of the British department store Marks & Spencer, 35 bd. Haussmann, 9e (Métro: Havre-Caumartin), and 88 rue de Rivoli, 4e (Métro: Hôtel-de-Ville). This place is an enormous hit with Parisians. Closed Sunday-.
Supermarkets Fi Dime Stores
All the French supermarket chains (Franprix, Champion, G-20) and dime stores (Prisunic, Monoprix) have branches throughout the city and are generally the cheapest places to pick up sliced deli-style meats, fruit, yogurt, cheese, bread, and other picnic makings. You’ll find, however, that quality is higher at smaller, neighborhood produce markets, bakeries, and traiteurs. Supermarkets and dime stores are closed Sunday.
Revenge of the Doughboys
The image of a Frenchman with a baguette under his arm isn’t just a cliché. Just how seriously do the French take their bread? Injustice in the bread biz made national headlines when a 1997 law enforced a new order of French breadmakers. Up until then, the neighborhood boulangerie that baked its own bread was differentiated neither from the supermarket boulangerie that got its massproduced baguettes from a factory nor from the black-sheep boulangerie that merely reheated-mais non!-frozen baguettes. Thousands of traditional bakers revolted, lawmakers listened, and now every French bakery has to deserve its title.
Before it can hang out the boulangerie shingle, a bakery must choose its own flour, make the dough, and bake the bread on the premises. This lets the public know what it’s buying. One easy way to tell a homemade baguette from a frozen loaf: Homemade bread should be cream-colored with air holes that are uneven; frozen baguettes are often too white, with air holes that are suspiciously uniform. Also, a real boulangerie artisanale will have a plaque on the back wall verifying that it merits this title.
Branching Out, Bread-Wise
The classic baguette is always a winner for sandwich-making, but a picnic is a great opportunity to try a delicious alternative: fougasse, a crusty flat loaf filled with onions and herbe; pain de campagne (a.k.a. pain à l’ancienne, pain rustique, or pain paysanne), a country-style, whole-wheat loaf with a thick trust; pain aux six céréales, multigrain bread; pain de seigle, a dense, small rye loaf, pain d’épice, spiced bread with honey; pain au levain, a chewy sourdough loaf, or pain noir, a dark-colored loaf made with rye and buckwheat.


If you’ve ever wondered how many calories you really need in a day, or even wondered more specifically what a good macronutrient breakdown would be for you, I would love to help you!
Or, if you are wanting to pursue weight loss, or gain, via ensuring you are consuming the proper amount, and types, of nutrients, nutrition coaching may be for you!
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16 WEEKS OF:
– Personalized total daily caloric intake amount
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– Support, accountability, and encouragement to help you reach your health and wellness goal!
*I will also provide for you types of foods and meal ideas that will be best to help you hit your total daily caloric intake in the healthiest way possible, as well as your macronutrient breakdown.


This site provides an online resource for recipes. It includes a search engine with over 15,000 recipes available. RSS content feeds provide the latest recipes and features. See the "Global Cuisine" pull down link for sections on Italy, Japan, Norway, France and Trinidad.Ethnic Dishes - International Recipes
International recipe archive hosted by Carnegie Mellon University. This site offers unique recipes including, to name a few, antique Roman dishes, Medieval and Anglo-Saxon recipes, Ethiopian recipes, Greek recipes, German recipes, etc.Eat Feed
This site is described as "the food podcast that takes you back in time, across the country, around the world, and back to your own table. Click the "show recipes" link for recipes featured on the show. To learn how to subscribe (free) to this podcast, watch the demonstration via the podcasting link on the left.


Today, I’d like to share a recipe with you. It’s my own recipe…I like to embellish normal foods to make them awesome, and that’s what this is. Plus, I’m half Italian, so that helps.
- One jar or can of spaghetti sauce
- 2 jars or cans of alfredo sauce
- 1 Tablespoon of dried oregano
- Garlic powder
- 1 teaspoon dried Rosemary
- Cayenne powder
- Parmesan cheese
Essentially, combine the sauces, add the herbs to taste, and simmer for ten-fifteen minutes to combine. Serve over noodles, with parmesan cheese!
My husband loves the sauce, and I hope you do too! Let me know if you try it!


Signed in as:
Signed in as:
IBCLC stands for International Board Certified Lactation Consultant.
IBCLCs function and contribute as members of the maternal-child health team. They provide care in a variety of settings, while making appropriate referrals to other health professionals and community support resources.
Working together with families, policymakers, and society, IBCLCs provide expert breastfeeding and lactation care, promote changes that support breastfeeding and help reduce the risks of not breastfeeding.
The IBCLE has a directory of that can help ensure you have the best support available.
Breastfeeding should not hurt.
However, many mothers find that when they first start breastfeeding they experience soreness or pain in their nipples and sometimes their breasts.
The most common reason for a breastfeeding to hurt or feel like the nipple is being pinched when latching is because the baby is not latching onto the well enough to protect your nipples from being pressed against the hard palate of their mouth.
If not corrected, over time, this latching pain can lead to other issues including sore nipples, cracked nipples, bleeding nipples and more.
Our IBCLCs can help with painful breastfeeding issues and answer any questions or concerns you may have.
When eliminating dairy from your diet, especially for reasons like Cow's Milk Protein Allergy (CMPA) in your breastfed baby, it's crucial to understand how dairy can be discreetly labeled in various food products. Dairy ingredients aren't always obvious and can be hidden under different names. Here's a quick guide to help you identify dairy in food labels:
Casein & Caseinates
Often found in protein bars and non-dairy products, casein is a milk derivative. found in many dairy products and also in some "non-dairy" items like coffee creamers and whipped toppings. Look for terms like calcium caseinate or sodium caseinate.
Common in baked goods and protein supplements, whey is a by-product of cheese production. Be wary of whey protein concentrate or isolate.
This milk sugar can be present in processed foods, medications, and even some types of bread.
Butter & Butterfat
Sometimes added to flavor or enhance the texture of foods like biscuits, crackers, and sauces.
Clarified butter used in some cooking oils and traditional dishes.
Often in soups, sauces, and baked goods, cream is a less obvious dairy ingredient.
Found in some snack foods, curds are a form of coagulated milk.
While not casein, these are milk proteins often found alongside casein in dairy products.
A sugar derived from the lactose found in milk, which can indirectly indicate the presence of milk proteins like casein.
Used in various processed foods, milk solids are dehydrated milk.
Beware of products labeled “non-dairy” as they can still contain casein, a milk protein.
Sometimes, natural flavors can be dairy-based, especially in sweet or creamy products.
Remember, always read labels carefully and when in doubt, contact the manufacturer for clarification. This vigilance ensures you maintain a dairy-free diet effectively, safeguarding your baby's health if they are sensitive to cow's milk protein.
Clicking on keywords will filter articles to those that have been tagged with those words.
Sign up to hear from us when our latest free articles to support your breastfeeding journey are published.
The Lactation Help Team


Fall Quinoa Bowl
Quinoa bowls are growing in popularity because there are literally infinite flavor combinations. Topped with sweet potato, kale, goat cheese, pomegranate seeds, and pecans, this mix is so hearty you won’t even miss the usual comfort food culprits.
When I think of fall, I think of comfort food. Plain and simple. But sometimes you need a few recipes to throw into the mix that will stick to your ribs without being heavy on your waistline. Cue the quinoa.
The grain cooks in 15-20 minutes and can serve as the base for whatever you’re feeling. Breakfast? Throw an egg on it. Mexican? Mix in black beans, corn, and avocado. Mediterranean? Toss with chickpeas, cucumber, and tomato. You get it.
For this recipe, I am channeling fall vibes—even though temperatures in Charlotte are still hovering in the 80s. The roasted sweet potato has a deep, smoky flavor thanks to the chili seasoning, the goat cheese gives the salad a little earthiness, and the pomegranate seeds add a sweet, unexpected pop of flavor and color.
If you’re thinking… this is a vegetarian recipe, I’ll pass. Don’t. The mix of kale, quinoa, and sweet potato creates a hearty foundation that will keep you full and satisfied. But if the idea of meatless Mondays (or any day) makes you cringe, you could always add chicken.
Big, fall flavors in a salad. Cook and reheat leftovers or nosh on them cold—either way this recipe is a keeper.
Fall Quinoa Bowl
Prep Time: 10 Minutes
Cook Time: 20 Minutes
1 cup quinoa
1 sweet potato, washed and cut into small pieces
1/2 teaspoon chili powder
1 and 1/2 tablespoons olive oil
3 cups kale, washed
1/4 cup pomegranate seeds
1/4 cup pecans
3 tablespoons goat cheese
Drizzle of balsamic vinegar
Preheat the oven to 400 degrees. Cut the sweet potato into small pieces and lay on a sheet pan. Drizzle 1/2 tablespoon olive oil over sweet potatoes, sprinkle with chili powder, and season to taste with salt and pepper. Cook for 20 minutes, turning after 10 minutes.
Pour 1 cup quinoa into pot with 2 cups water. Bring to a boil and then reduce to simmer for 15-20 minutes or until all water is absorbed. Layer kale, quinoa, sweet potato into a bowl. Top with pomegranate seeds, pecans, and goat cheese. Drizzle with remaining olive oil and a few shakes of balsamic vinegar.


Celebrity chef Guy Fieri is a leading authority when it comes to food. As pointed out by Distractify, Fieri shot to fame when he was crowned the winner of The Next Food Network Star in 2006. Fieri continued to get more popular after his first stint on television and in just a year, he was a part of two shows including Guy's Big Bite and Diners, Drive-Ins and Dives.
Fieri has plenty of useful tips for fans when it comes to upping their game in the kitchen. For example, the chef suggests that you should always ensure that you're well-rested before cooking; this can help avoid major blunders. Fieri himself always begins working after sipping on a cup of coffee to stay alert (via CheatSheet). Another useful piece of advice? The chef suggests trying out DIY food nights at home with the whole family whenever possible. "People love to customize things," he explained. "It's all about food and the interaction with people."
Fieri revealed that this knowledge comes from his own childhood. While growing up, he always looked forward to DIY taco evenings at home.
Fieri has some rather useful hacks that are worth trying if you find yourself trying to convince your kid to eat their meals. As reported by Food Network, Fieri thinks that kids should be exposed to all kinds of foods instead of limiting them to "kid-friendly recipes." He also shared that you should focus on the food items your kid likes to try instead of forcing them to stick to specific recipes that are catered towards children.
Additionally, Fieri believes that if you really want to pique your child's interest in food, you should encourage them to join you in the kitchen. That way, your child will get a chance to actually be a part of the cooking process. This can really help if your kid is a picky eater and doesn't seem interested in food; going behind-the-scenes will get them excited about food and well, eating. What a great idea, huh?
Photo: Getty Images


Support the nourishment of our community
The Intersection of Food Insecurity and Diet-Treated Illness
"I couldn’t sleep last night – I was so sick with worry over money and how to buy the food the kids need, and today the food delivery from FEI got here and I started crying. Thank you from the bottom of my heart." - Mother of 2 clients, Kansas
Food costs for special diets can be twice as expensive as regular food, but this food is as important as medicine for diet-treated illnesses. This food can treat disease, and it can prevent disease.
According to Feeding America, 64% of Wyandotte County (KS), 26% of Johnson County (KS), and 51% of Jackson County (MO) are BELOW the SNAP threshold of poverty. Heart disease is the leading cause of death in Wyandotte County, particularly among the Black non-Hispanic population.
Food Equality Initiative steps in at this intersection for those struggling with the higher food costs for their diet-treated illnesses. Through our direct service and education programs, we help people get the nourishing foods they need.
We cannot do it without you.
Your gift of $25 or more per month allows us to provide food as medicine to those experiencing diet-treated illnesses or allergies such as celiac disease, diabetes, and more.
With support from donors like you, Food Equality Initiative helps educate, advocate, and empower to ensure we are all fed the food we need.


Many of us lead very quite busy and hectic day-to-day lives. That's just life today. But in spite of this we do not have to settle for frozen foods or other boring meals in a box. Not anymore. The crock pot was designed mainly for everybody having busy lives who still are looking for superb dishes. You will find a huge selection of easy slow cooker recipes which you could make in the morning and be able to have a terrific home cooked meal in the evening. It is really effortless and uncomplicated.
If you intend to use treats as training aids, use small, soft pieces of food. Because your pet can consume them quickly, you'll be able to easily regain his attention. Soft treats are also unlikely to crumble on the floor which means your dog won't be distracted by the need to clean up butter chicken curry the pieces.
First, heat the oil in a skillet, preferably cast iron, of course, over medium heat. Add onions and garlic and cook until onions are translucent. Scrape the mixture into the pot and add the chicken. Mix the other ingredients, then pour over the chicken. Cook on Low four to six hours, or on High for two to three hours. When the chicken is no longer pink, discard the bay leaf, add salt butter chicken curry slimming world pepper to taste, and serve. Put chicken on a bed of rice for a complete meal.
A few companies now make a cooker with it's own carry bag with handles, etc. to take along to family gatherings and picnics. A way around this if yours isn't this fancy, just find a sturdy cardboard box, line it with a plastic bag and some newspaper for additional padding and then add your slow cooker butter chicken cooker. Be sure to hold at the bottom while transporting so it doesn't spill. Once you get back home you can just keep that box for your next cooking adventure.
Cut your vegetables into small pieces. Unless you like your vegetables quite crispy, cut them into smaller pieces. Put potatoes, carrots and other root vegetables on the bottom or against the sides of the pot. (This will ensure that they get maximum heat.) Again, you can also saute onions before adding them, if you find you prefer this taste.
For in-house dining you can choose from a number of options. Firstly there is the Coleman's at Level 5, Peninsula Tower. Here you will find many of the local dishes. Let me name a few of them (note that these are not proper English words but what the locals use): rojak, laksa, mee siam, teochew porridge, nasi lemak, slow cooker butter chicken curry slimming world curry and desserts like nonya kueh and ice kachang.
Indian food is famous for its spices and herbs. The aroma of Indian food is unimaginable; this will cause even the least interested person to at least try it once. Once you try it, it is close to impossible to not crave for it again.
Thank you so much for the support and love! I have had so many people tell me how much they love me and that they are praying for me. All I have to say is don't give up on me! This is just the beginning-get ready for a great Jamika ride! Thanks again to all the fans!
I'm Armando and i'm a very shy person, this is a website that allows me to express myself.


7 a.m. - 2 p.m., Sunday – Thursday
7 a.m. - 7 p.m., Friday – Saturday
This is Blue Harbor’s place to grab and go, but don’t underestimate the delectable selections available at this culinary nook. Shoreline features homemade chocolates and fudge, breakfast sandwiches and baked goods, as well as multiple flavors of ice cream!
Best of all, Shoreline offers a full line of Starbucks coffees and Frappuccinos, so you won’t have to miss that latte during your vacation.


- My recent trips to several food processing plants in China and Japan has triggered a few thoughts about the food industry.
- Frozen food quality is improving. This is likely to drive change in how the industry operates.
- Investors ought to not only pay attention to frozen food companies, but also companies impacted by frozen food (like distributors).
Continue reading “The Future Of Food”
- Drug stores are entering convenience territory, offering goods typically available at convenience stores.
- Convenience chains are fighting back by slowly working into the more regulated OTC drug market, mostly through partnerships with drug and pharmacy chains.
- The distinguishing characteristics of the convenience, drug store, and pharmacy industry are less apparent now.
Continue reading “Drug Stores Inconveniencing 7-Eleven”
- Oisix Daichi (TYO: 3182) holds a 30% share in a highly niche-y organic vegetable delivery industry in Japan.
- The company is the result of a recent merger between Oisix and Daichi, the #2 and #3 players in the organic vegetable delivery industry.
- With large companies entering the market, competitive pressures are on the rise. The CEO, however, thinks this is a good thing.
Continue reading “Quick Idea: Japan’s Blue Apron Making Moves To Corner The Market – Oisix Daichi (TYO: 3182)”


Digino’s Pizza is the best original New York style pizza you can find in the Seminole County! When you come and try our pizza once, you'll understand why people keep coming back for more.
We start create your perfect Pizza, Calzone or Stromboli when you order it. We make our dough daily from Italian Flour of Supremo quality. We cook only from fresh vegetables and non frozen ingredients. We use originally Italian sauces and olive oil.
Baked in our brick oven, you will never be able to forget the taste!
Perfect pizza isn't all we have — try our homemade pasta sauces, and rich, baked pasta creations. ‘
Calzones and Stromboli are delicious and you will be pleasantly surprised with it’s size!
Don't forget to order yourself a slice of our famous New York-style cheesecake — No meal is complete without it!
You are very welcome to have your lunch or dinner in our restaurant, order for delivery or come and pick up.
If you plan a party, Digino’s is a right place to call. We have great catering menu and huge 28” Party Pizza to bring real fun for everybody!


Join us for the Grace Club Bakes Sale and stock up on all of your holiday dinners, treats and savories! Everything is freshly made and ready to eat for dinner or pop into your freezer for the holidays. Won’t that make your tinsel shine! Come early to get the hot items. All proceeds to benefit: Girls Inc., Not One More Alabama, Grateful Life and Manna House. Goods include soups and casseroles (both meat and veggie), desserts, rolls, muffins, baked goodies, cheese straws, and cookies.
The Girls Inc. Experience:
Girls Inc. in partnership with schools, focuses on the development of the whole girl. She learns to value herself, take risks, and discover and develop her inherent strengths. The combination of long-lasting mentoring relationships, a pro-girl environment, and research-based programming equips girls to navigate gender, economic, and social barriers, and grow up healthy, educated, and independent.


Over the years, bedtime snacks have gotten a bad rap. Some people claim that eating calories before bed will lead to weight gain. Others claim that late-night snacking makes it harder to fall asleep.
As it turns out, both of these concerns are legitimate. High-calorie, heavy snacks right before bed can cause you to gain weight, although the effect has more to do with the total calories that you consume during the day rather than the fact that you are stationary during the night. Eating spicy foods or too much food right before bed can also cause heartburn, which may make it harder to fall asleep.
Despite that, there are situations where having a bedtime snack is not only appropriate but also encouraged. The key is to choose the right foods. In terms of sleep, going to bed hungry is almost as bad as going to bed after a huge meal. Hunger pangs can keep you awake, making it a lot harder to fall asleep. Having a light snack before bed can keep hunger at bay, allowing you to drift off more peacefully.
Some foods also have sleep-inducing properties. Eating these foods before bed can help you get a better night’s sleep.
The key is knowing which foods to eat and which ones to avoid. Below are some of the ultimate snacks to have before bed. Try experimenting with several different snacks to see which ones you like best, both in terms of how they taste and how they affect your sleep habits.
- Pistachios. Like all nuts, pistachios are high in protein, meaning that they will keep you feeling full longer. More than that, however, they also are high in melatonin. This hormone helps promote better sleep. That means that eating a handful of pistachios before bed can not only fill you up but can also make you feel sleepier, making it easier to doze off. Just avoid going overboard and snacking on too many nuts. Measure out your portion ahead of time so that you don’t eat more than you intended to.
- Oatmeal. Enjoying a warm bowl of oatmeal before bed is a great way to stave off hunger without unwanted side effects. As always, it is important to limit your portion size. Instead of opting for a huge bowl of oatmeal, stick with the recommended serving size. Going with individual packets of instant oatmeal is a good option since they provide built-in portion control. Consider adding a splash of milk to your oatmeal, as well, to get a little bit of extra protein to go with the carbohydrates.
- Yogurt. Not only is yogurt easy to digest but it is also high in protein, making it a satisfying bedtime snack. Try sprinkling a little bit of granola on top to add some extra carbohydrates to the mix. Because yogurt is gentle on the stomach, you shouldn’t have to worry about digestive problems keeping you awake. As long as you choose the right type of yogurt, it is also an excellent low-calorie treat, making it a good option if you are trying to limit your calorie intake.
- Half a peanut butter sandwich. Slathering a piece of whole grain bread with peanut butter is a great way to get both protein and complex carbohydrates before bed. Best of all, this snack is fast and easy to prepare, meaning that you don’t need to put a lot of time or effort into figuring out what to eat. If you want, you can even toast the bread for a warm, delicious treat.
- Scrambled eggs. Eggs are full of vitamins and nutrients and are also a good source of protein. For a quick bedtime snack, try making some scrambled eggs in your microwave. That way, you don’t have to worry about dirtying a pan. If you want to add some carbohydrates to the mix, try having one egg and a slice of toast.
These are some of the ultimate snacks to have before bed. When looking for foods to snack on, there are a few criteria that you should keep in mind. First, the best bedtime snacks combine protein and complex carbohydrates, helping to keep you feeling full all night long. They also should be easy to digest so that you don’t wind up tossing and turning all night with an upset stomach or heartburn.


"MAKE YOUR OWN BURGER"
Choose from beef, turkey, chicken, or veggie burgers.
Served on aluminum platters or chafing dishes,
garnish and condiments on the side.
Garnish: tomato, lettuce, pickles, onions, and cheese.
Condiments: mustard, ketchup, mayonnaise, and hot sauce.
Choose two sides:
Chips, potato salad, pesto pasta salad,
coleslaw, or all kind of the signature side salad bowls
and fresh-baked cookies or brownies ............. $5.99 pp


Stylish restaurant with a touch of family atmosphere serving mainly traditional Czech cuisine inspired by the original bourgeois cuisine of the past century.
Start your day with quality breakfast. Choose from our special breakfast menu of cold and warm meals or rich buffet style breakfast, try quality tea, coffee, fresh juice. Breakfast is served to hotel guests and public as well. Invite your business partners to have breakfast in the first Czech hotel in Brno.
Summer terrace has a capacity of 60 guests makes you feel home while tasting of our meals, good wine and Czech beer. We regularly come up with a new variety of specialities on grill prepared from fresh and quality ingredients from time-proven suppliers.
Varied wine list well-chosen from selected wines from prominent Moravian wine growers and family-run vineyards will be appreciated by wine lovers.
We will arrange for company and canteen services, small and big celebrations, graduation receptions, graduation parties, ribbon ceremonies, life milestones, family anniversaries and other reunions, business meetings, banquets, wake ceremonies feasts, school leavers ´ parties, sporting sessions.
Terina of guinea fowl with cranberries and pistachio nuts, toasted baguette 90,- CZK
Beef broth with liver dumplings 50,- CZK
Homemade sausage with horseradish and mustard, served with cabbage salad 90,- CZK
Traditional beef sirloin with vegetable cream sauce, dumplings 175,- CZK
Medium baked duck breast with madeira sauce and roasted potato 230,- CZK
Pork Schnitzel like Brno, potato salad Slavia 190,- CZK
Rib eye steak according to the Count of Pál Esterházy with capers and root vegetables, roasted potatoes 280,- CZK
Lamb knee with red wine, mashed potatoes 310,-Kč
Rosemary chicken breast, served on roasted seasonal vegetables 175,- CZK
Salmon with herb butter, boiled parsley potatoes 240,- CZK
Fried Emental cheese with parsley potatoes, home-made Tartar sauce 160,- CZK
Small spaces have the best atmosphere.
If you want to taste the atmosphere of the club atmosphere with the piano, please visit our “Kafé na růžku”.
We will tailor banquets, feasts and other social events to your needs, both on the hotel premises and outside. No matter if it is a family celebration or company event, we will provide quality gastronomy, ancillary staff, transport, decoration, organization of the programme.
Contact us and we will take care of your „wedding day“, we will provide full service including the wedding registrar, accommodation, decoration, music, confectionery, menu preparation, a photographer in the representative room of our hotel – it will be unforgettable.


Who’s excited for Fall??? I know I am! It is my favorite time of year. With the first day of Fall coming up tomorrow, I decided to survey some of the many things that have been sprinkled with pumpkin flavor. These are the items I feel- I’d be most likely to actually try, because let’s be serious some things just should not be pumpkin flavored- ie: gum, cough drops, Listerine. But these following products all look delicious and I would certainly try them!
I do like Pumpkin flavored sweets. I hop on that pumpkin spice bandwagon every fall. However, not every pumpkin flavored treat is as delicious as I hope. Sometimes the spice is just too much for me. For example, I love the pumpkin spiced latte from Starbucks or Dunkin’ Donuts, but I don’t love the Celestial’s Sweet Harvest Pumpkin tea. However, I used to hate pumpkin pie and now I think it’s delicious. I guess people’s taste buds change as they get older! I’m hoping to try some of these or try some other new pumpkin flavored treats this fall- whatever I can find! And if I do, I will be sure to post a little fall haul and give you guys a bit of a review on the sweets I do try.
Do you like pumpkin spice, if so what’s your favorite pumpkin flavored sweet?
*I do not take credit for any images used.*


The humble rotisserie chicken from Costco is a weeknight hero. It’s juicy, flavorful, and practically begs to be repurposed into countless delicious meals. But sometimes, even the most dependable MVP needs a new play in its playbook. Enter the Costco Rotisserie Chicken Enchiladas, a dish that elevates the leftover bird to superstar status, packing bold Mexican flavors into every cheesy, melty bite.
Forget bland, grocery-store enchiladas drowning in processed sauce. This recipe is a vibrant fiesta of fresh ingredients and clever substitutions, all while maximizing the life of your rotisserie chicken.
Step 1: The Savory Shred
Preheat your oven to 375°F (190°C). Start by shredding the leftover chicken, discarding any skin or bones. In a large bowl, combine the chicken with a generous handful of chopped red onion, a couple of cloves of minced garlic, and a vibrant handful of chopped cilantro. Season with cumin, chili powder, smoked paprika, a pinch of cayenne pepper (if you like it spicy!), and salt and pepper to taste. Don’t be shy with the spices – this is where the flavor fiesta begins!
Step 2: Tortilla Transformation
Heat a little oil in a skillet over medium heat. Warm your tortillas one at a time, making them pliable without getting crispy. Spread a spoonful of your seasoned chicken mixture across each tortilla, then sprinkle with a generous handful of shredded Monterey Jack cheese. Roll up the tortillas tightly, seam-side down.
Step 3: Sauce Sensation
Now comes the magic touch: the sauce. Instead of relying on store-bought options, we’re going homemade using…you guessed it, leftover rotisserie chicken drippings! In a saucepan, melt some butter and whisk in flour to create a roux. Gradually whisk in the drippings, chicken broth, a can of diced tomatoes (fire-roasted for extra smokiness!), and a spoonful of tomato paste. Season with oregano, chili powder, and a pinch of sugar. Bring to a simmer, stirring occasionally, until the sauce thickens slightly.
Step 4: Enchilada Enchantment
Pour a thin layer of sauce into the bottom of a baking dish. Arrange your rolled enchiladas in a single layer, seam-side down. Pour the remaining sauce over the top, making sure to coat everything evenly. Sprinkle with more cheese and a final flourish of chopped cilantro.
Step 5: Oven Fiesta Time!
Bake your enchilada masterpiece for 20-25 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving, then garnish with a dollop of sour cream, fresh avocado slices, and a sprinkle of lime wedges for that extra zing.
Bonus Round: Flavor Fiesta Variations
This recipe is just a jumping-off point for your own culinary creativity. Want to kick up the heat? Add a few chopped jalapeños to the chicken mixture. Craving some smokiness? Swap the Monterey Jack for chipotle cheddar. Feeling adventurous? Add a dollop of black bean salsa or crumbled queso fresco to each enchilada before rolling.
With their vibrant flavors, cheesy goodness, and budget-friendly appeal, Costco Rotisserie Chicken Calorie and nutrition facts for Costco rotisserie chicken – CalorieTarget Enchiladas are sure to become a weeknight staple. So next time you find yourself with leftover rotisserie chicken, ditch the boring salad and whip up this flavorful twist on a classic dish. Your taste buds (and your wallet) will thank you!
- Use leftover vegetables you have on hand, like chopped bell peppers or zucchini, to add more texture and nutrients to the chicken mixture.
- If you don’t have rotisserie chicken drippings, you can substitute olive oil or vegetable broth.
- Make it a complete meal by serving your enchiladas with rice, beans, or a side salad.
- Leftovers? No problem! These enchiladas reheat beautifully in the microwave or oven.
Enjoy your delicious and budget-friendly Costco Rotisserie Chicken Enchiladas!


Breakfast at Wisemans Ferry - Saturday 20 January 2016
A great morning had by members attending the breakfast at Wisemans Ferry.
Chief chef Sue Bolin and her team did a wonderful job of cooking, and they made such a good meal that everyone went back for seconds!
The weather was ideal until about midday when it started to warm up a bit much and it was time to head home.
9 Hillmans attended the breakfast and 1 Modern.
Thanks to Walter for the report and photos.


This month, member of the team Naresh shares her recipe for a simple lentil daal. Serve with boiled rice, a green salad, and chapatis.
1 cupful of red split lentils
1 small onion
1 fresh tomato
4 green chillies (add more if you like it hot)
A small block of ginger
3 cloves of garlic
1 teaspoon of salt (you can always add more to your own acquired taste).
1 teaspoon of turmeric
Half a teaspoon of garam masala
1 large tablespoons of butter
A few sprinkles of cumin seed
Optional: fresh coriander or dried fenugreek leaves to garnish
- First, boil the kettle as you will need boiled water for the lentils.
- Add lentils to a medium-sized saucepan.
- Wash them under cold water tap a few times and rinse
- Now add the boiled water into the pan of lentils and put it on the hob. Let it simmer slowly on a low heat.
- Meanwhile, dice the onion and tomato, and add straight to the lentils.
- You will then need to grind the green chillies, ginger and the garlic altogether in a blender. Add them to the lentils.
- Add your salt, turmeric and garam masala to the lentils, and a tablespoon of butter
- Give the lentils a good stir.
- You can turn the gas up to a medium heat, but do not cover with saucepan lid as they tend to boil over.
- Cooking the lentils for about 30 minutes.
- Keep checking and stirring. You will notice the texture getting thicker. If you find it is getting too thick, add a little water.
- Garnish the lentils with a little fresh coriander chopped, or a sprinkle of fenugreek leaves.


What is a kilocalorie? The calorie content of dog food is typically expressed as: Kilocalories, the calorie content listed as number of kcal per 100g, per pound, per cup or per can, depending on whether the food is dry or canned. The terms kilocalories (kcal) in pet foods and calories in human foods are interchangeable! For example, a large apple is 120 human calories which if fed to a dog is counted as 120 kilocalories.
All food must be accounted for including treats, tidbits and home cooked foods. Guess work and approximation prevent successful weight loss.
Weighing your dog's food on a digital scale is more accurate than using a measuring cup All dog foods vary in weight- so no two cups of dog food will weigh the same. Ensure you accurately measure the weight of your dog’s food portion on a pair of digital scales.
How Do You Determine How Much To Give Your Dog: Most dogs need 25-30 calories per pound to maintain their weight.
Let's use my dog Skylar (Dalmatian) for an example:
According to the AKC, Dalmatians are suppose to weight anywhere from 45-70 pounds. Skylar is a smaller Dalmatian than most and she weighs exactly 45 pounds and a bit on the skinny side. To maintain her weight she needs 1125 to 1350 calories a day.
Below are some links if you would like to learn more about
kcal and how to measure food https://k9weightchallenge.com/dog-weight-loss-resources/understanding-calorie-contents/


Consumer Reports On So-Called “Meatless” Meat
In its October 2019 issue, Consumer Reports published, as usual, an independent, science-based analysis of the “meatless meat” coming into the market place today. Meatless meat is composed of highly processed vegetable materials and is put forward as a humanly healthier and environmentally better alternative to industrial meat. As environmentalists who got interested in raising grass fed beef as a humanly healthier and environmentally better food, we at St. Gall Farm were curious to read CR’s analysis which we reproduce in part below.
We can deal with the claim that meatless meat a healthier food quickly: noting that meatless hamburger has much more sodium than factory hamburger, Consumer Reports states that, “while the starting materials may be plants, the main ingredients are all highly processed concentrates, oils, and flavors… If you want the health benefits of plants eat them as whole foods with their nutrients and fiber naturally present.”
We want chiefly, however, to publicize Consumer Reports’ analysis of the claim that meatless meat is better for the environment. On examination we see that this claim has traction only against the industrial beef model that has come to dominate contemporary American agriculture: “replacing meat raised in feedlots with plant-based foods is a win for the environment… That’s in part because cows release methane, a greenhouse gas. And industrial beef production creates runoff that contaminates water. Feedlot farming also tends to sicken cows, contributing to the overuse of antibiotics, which breed superbugs and undermine the effectiveness of those medications.”
What is the industrial beef model? Farmers breed cows to produce calves and sell them between the ages of six and 12 months (that’s called a “cow-calf” operation). The calves are then transported to feedlots where they live in close quarters for up to another year and are fed a rich diet of grain (corn, soybean, wheat) rather than their natural food, which is grass. As their stomachs did not evolve to eat grain, digestion produces the excess methane gas environmentalists rightly worry about. Living in close quarters, moreover, the waste from the feedlot does not naturally fertilize a pasture but accumulates into an environmental hazard, while the corresponding danger of infection requires the preventative use of antibiotics as mentioned above. Not mentioned in the Consumer Reports article is the questionable use of growth hormones to accelerate growth.
Thus Consumer Reports concludes, “Switching to grass-fed animals can also be beneficial.” That’s how we do it at St. Gall Farm. We keep a small, closed herd which minimizes the need for medications. We keep our herd in precise balance with the carrying capacity of our pastureland through rotational grazing. We raise the beef naturally from birth to the day of slaughter, which for our Dexters takes about 26 months until they naturally “marble.” Other than a little treat of sweet feed (grain saturated with molasses) to lure them from paddock to padlock, their diet is entirely grass. Grass fed beef is leaner, has more flavor, and avoids the environmental damage caused by the industrial model.
So-called meatless meat is no real solution to the urgent problem of feeding the world. When you bear in mind that almost 2/3rds of the world’s agricultural land is pasture, you realize how much land would be taken out of food production if beef were banned and how much more stress would be placed on the 1/3rd of the world’s agricultural land which is suitable for grain production. The monocultures of alternating soybean and corn rely heavily on glysophate herbicide – dangerous dependence that would be exponentially increased if beef were banned and we had to rely on these plant products to create our meatless meat.
Thus Consumer Reports concludes by quoting an expert from “the EAT Foundation, a nonprofit that focuses on environmental sustainability,” that “most of our foods – about 60% – come from soy, rice, maize, and wheat, and we are just perpetuating the system that is based on monocultures [with meatless meat]. I’d rather see a low density grazing system with grass fed beef then to have that land converted to soybeans.” Another expert from Friends of the Earth states that “the hype around meat alternatives distracts from better solutions to climate problems… Rather than creating new products that require more energy, more money, and more processed chemicals, why not invest in a truly sustainable system?” That’s what we’re trying to do here at St. Gall Farm! So order some of our beef and he eat it with pleasure and a better conscience!


Automatic Espresso Maker
The introduction of automation has gone a long way in facilitating the life of human being. There have been invented great numbers of machines that we can’t ever think to live without now. Some of the machines eased our household life to a great extent and saved much of our precious time.
One of those machines is the excellent automatic espresso maker. This is one of those machines that must be had in a home. Coffee is something that every one of us is used to and most of us have to rush to nearby coffee bars to have a steaming hot cup of espresso to energize ourselves. The automatic espresso maker ease your working and serve you a steaming cup within minutes. It would be more recommendable if you have an automatic espresso maker with built-in grinder.
What Automatic Espresso Maker Can Do For You
There are many articles essentials for completing a kitchen and an automatic espresso maker is one of those that are complement to the kitchen. Let’s find out what an automatic espresso maker can deliver you.
- The best feature of any automatic espresso maker is that it saves your time as well as money. You can capitalize the saved time in some other useful direction. You do not need to count for the beans quantity and the water temperature levels. Most of the machines give you customized strength levels. Moreover, you can save time by making more than one cup at a time. The excellent automatic espresso maker gives you the option to use different nozzles for different items like sugar, lattes, milk, etc. A rich steaming cup of coffee is in your hands within minutes.
- Another feature that an excellent automatic espresso maker would serve you with is the automatic controlling of the temperature. The beans are ground finely and the water is added to them to make great shots as it reaches the certain temperature level. The built-in thermostat controls the temperature just as it is needed. You just need to put the water and roasted beans in the machine and the result is a great cup of espresso.
- These automatic espresso makers are quite efficient and work really well. You can brew many as many cups of the espresso at the same time as you want. But you should make that quantity of cups that is suitable for a particular automatic espresso maker because any additional quantities can spoil the taste. Moreover, the amount of beans should also be taken into account as excessive as or lower than the required amount can lead to bad tasted coffee sips.
Most of the automatic espresso makers come with excellent features like grinding, temping and brewing at the same time. It all depends on the automatic espresso maker’s brand you have either purchased or intend to purchase.


2016 Top-Rated Supplier Hot selling the most popular Large Caliber
It is called a "slow juicer" because it operates at only 60 RPM and
uses a mere 150 Watts of energy, instead of 1,000 to 24,000 RPM and
500-1,500 Watts of energy, like a typical centrifugal "high speed"
juicer. But do not let the name fool you. The slow juicer actually
extracts juice faster than most typical juicers and expels much
dryer pulp with a much higher yield.
Product Specification & Parameter:
Motor:AC Induction Motor
Screw Auger:GE Ultem
Net Weight:7.6~9.6kgs by models
Load Qty 660pcs/1320pcs/1600pcs
Slow Juicer advantages:
1. Slow juicer delivers fresher, more nutritious, richer juice than ever.Frictional heat and impact from high speed rotation makes juice lose its
natural and rich taste, flavor,nutrients and color.
2. Slow juicer slowly presses out the juice to protect all the
ingredients original quality.
3. With our slow juicer, you can make juice with 5 times more
vitamins than a standard juicer.
4. It's the only machine to extract the juice from vegetables, and
fruits and also from soybean.


- How do you scoop cookie dough with a spoon?
- Is a cookie scoop the same as an ice cream scoop?
- How much dough does a cookie scoop hold?
- Can you use an ice cream scoop for cookies?
- How big should cookie balls be?
- Should I flatten my cookie dough?
- What size is a #20 cookie scoop?
- What is the best size for a cookie scoop?
- What is the smallest size cookie scoop?
- Is a cookie scoop worth it?
- How big is a 1 oz cookie scoop?
- How long does it take to bake cookies at 350?
- How big is a size 50 cookie scoop?
- What is the size of a scoop?
- What can I use instead of a cookie scoop?
- How big is a size 40 cookie scoop?
- How can I tell what size my cookie scoop is?
- How many tablespoons is a cookie scoop?
- Why does my cookies go flat?
How do you scoop cookie dough with a spoon?
Try this: use a soup spoon to scoop a cookie.
Then press the filled spoon against the side of the bowl to compact the ingredients together.
The dough will drop onto the baking pan easily because the spoon is shaped as a shallow well.
You don’t need to dig it out..
Is a cookie scoop the same as an ice cream scoop?
Cookie scoops operate just like ice cream scoops – which they probably were until some enterprising housewife figured out the tool could be used for a lot more than scooping ice cream! These scoops have sturdy no-nonsense handles that can take repeated swipes through thick batter without bending or breaking.
How much dough does a cookie scoop hold?
As you can see from the picture below, the small scoop fits about 2 teaspoons of dough, the medium about 1 1/2 tablespoons and the large a whopping 3 tablespoons of dough. We’ll talk in a second about how that translates into baked cookies. By and far, I use the medium size most of the time for cookies.
Can you use an ice cream scoop for cookies?
Use ice cream or cookie scoops For drop cookies like chocolate chip, oatmeal, or peanut butter, there’s no easier tool for making round cookies than a small ice cream or cookie scoop. Fill the scoop with dough, scrape the excess off by using the edge of the bowl, and just press and release onto the baking sheet.
How big should cookie balls be?
Follow the exact directions for the amount of dough used for each cookie. Cooking times are gauged by the cookie size. For example, if a recipe calls for a 1-inch ball of dough, each ball should be equal to 1 inch in diameter.
Should I flatten my cookie dough?
You changed the recipe Or in some cases, the cookie recipe will require you to flatten the cookies before baking if they haven’t been designed to spread naturally. If you reduce the amount of butter or oil in a recipe, your cookies won’t spread as much. If you add too much flour, your cookies won’t spread as much.
What size is a #20 cookie scoop?
3.5”Size 20 portioner cookie scoop. Makes 3.5” diameter cookies. Soft, nonslip grip.
What is the best size for a cookie scoop?
three tablespoonIt’s a lot easier to get a uniform cookie with a portion scoop. We found about a three tablespoon size is the best size. One of the things you have to look out for, though, is that these are professional tools, and they have an unconsumer-friendly way of describing them.
What is the smallest size cookie scoop?
OXO Scoops have soft grips that absorb pressure while you squeeze to easily release your cookie dough. This small size scoop holds 2 teaspoons of cookie dough and yields a 2 inch cookie.
Is a cookie scoop worth it?
But if you want cookies that bake up evenly and are uniform in size, you totally need a cookie scoop. A good quality cookie scoop ensures more consistent results and is much, much faster than the spoonful method.
How big is a 1 oz cookie scoop?
PERFECT SIZE, HEAVY DUTY – The medium cookie scoop ( #40 size) is 1 25/32 inches / 45 mm diameter, its capacity is 2 tablespoons/ 30 ml/ 1 oz . Made of thicker stainless steel, it is heavy duty and last longer time….Package Dimensions9.7 x 5.5 x 1 inchesDate First AvailableJuly 3, 20195 more rows
How long does it take to bake cookies at 350?
Generally, cookies are baked in a moderate oven — 350 degrees F (175 degrees C) — for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the baking sheet for 3 to 5 minutes before transferring to a cooling rack.
How big is a size 50 cookie scoop?
PERFECT SIZE — #50 portioner, scoop mouth diameter: 1.5 inches / 38mm / 3.8cm, Scoop holds about 1.2 Tbsp / 18 ml , yields a 2 1/4″-diameter cookie. COOKIES BAKE EVENLY — The scoop makes the cookies round, all the same size so the cookies bake evenly and are consistent for display or gifting.
What is the size of a scoop?
Each scoop has a scoop size number associated. That scoop number equals exactly to number of scoops in a liquid quart measure (qt). Example given: the number 8 on the scoop makes the scoop 1 eight of quart (1/8 qt) large or 4 fluid ounces = 1/2 cup big.
What can I use instead of a cookie scoop?
HOW TO SCOOP COOKIE DOUGH TO MAKE THE PERFECT COOKIE. STEP 1: I use a 1 Tablespoon cookie scoop but if you don’t have a cookie scoop you can also use a 1 Tablespoon measuring spoon.
How big is a size 40 cookie scoop?
2.75”Size 40 portioner cookie scoop. Makes 2.75” diameter cookies. Soft, nonslip grip.
How can I tell what size my cookie scoop is?
(Look for the size on the inside of the scoop.) Those sizes are a reference for ice cream scooping. For instance, a #20 scoop would give you 20 scoops from a quart of ice cream. So, the bigger the number, the more scoops you’ll get and the smaller they’ll be.
How many tablespoons is a cookie scoop?
1 tablespoonUse for drop-cookies, pizzelles, and scones. Tablespoon cookie scoop holds approximately 4 teaspoons (a generous 1 tablespoon) dough. This scoop doesn’t measure exactly 1 tablespoon; it’s sized to mirror the approximate amount of dough a baker gets when using the traditional dinner-table spoon to scoop cookie dough.
Why does my cookies go flat?
Why Are My Cookies Flat? The Mistake: When cookies turn out flat, the biggest culprit is butter. If dough is made with butter that is too soft or even melted, cookies will spread. Another common error is using too little flour—we get it, it’s easy to get distracted or lose track when measuring.


The research activities of the department is mostly focused on study of structure, composition and microscopy of food not only plant origin.
Research activities are connected with this field and builds on previous experience and also creates the background for teaching above subjects. Furthermore are the research activities of the department focused on food quality and supervision of health and wholesomeness of vegetable foods. There we are interested mainly in assessment of impacts, which determines the resultant sensory quality of food of plant origin after technological processing and during storage.
Equipment and methods
The laboratory is equipped for the processing of food samples for examination by light microscopy, including modern microtome cryostat. Attention is paid to methods used to identify the individual components in foods and revealing the various ways of food adulteration. This issue is well managed at the level of classical microscopic, histological and histochemical methods designed to test meat products and now the focus is on other types of food products, especially plant food.
The aim is the implementation and development of immunohistochemical methods and the development of combined methods, which connects the benefits of individual coloring processes and imaging techniques. In cooperation with the Research Institute for Veterinary Medicine is solved common project within the National Agency for Agricultural Research. Development and application of immunohistochemical methods in the food material is also included in the topic of doctoral studies at the department.
On microscopic division is used non-destructive method for evaluation of food materials - image analysis applied to quantitative determination of various components of food, including the establishment of methodologies and assessing the significance for practical use, particularly with regard to food adulteration.
This topic contributes to solving faculty research project Veterinary aspects of food safety


Savory Party Cracker Seasoning - Pumpkin Spice
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Our new Pumpkin Spice flavor is a saltine cracker seasoning made with a mix of traditional autumn spice flavors, cinnamon, & sugar. Great by itself or jazz it up topped with whipped cream while snacking! Sprinkle to taste in coffee to sweeten & add that hint of Pumpkin Spice flavor during the holidays.


Even though a good few restaurants on La Gomera offer vegetarian options there hasn't been a purely vegetarian and vegan restaurant since 'La Salsa' in Valle Gran Rey changed hands a couple of years ago. In San Sebastian de La Gomera, however, a new restaurant offering exclusively vegan and vegetarian food recently opened in what must be most unlikely location. It is in the pensioners and old folks social club right in the very centre behind the smaller square which is under the huge shady trees (see map). This location has the added bonus of being a green oasis in a courtyard with nothing but birdsong and pensioners playing dominoes and cards to disturb your dining experience. The local lady who runs the place and does the cooking is a vegetarian herself and takes pride in the fact that all
the food is home-made. She even makes her own seitan and spelt-pasta, etc.. The extensive menue boast 29 dishes from vegetarian burgers to salads, pasta dishes, vegan stews, stuffed peppers, and lots more. Even 'carnivores' who have eaten there because of the beautiful location did not miss their accustomed ration of meat because the lovingly prepared veggie food was so filling and absolutely delicious. Prices are very reasonable ranging from 5 to 8 Euros for a very satisfying dish.
|Vegan seitan stew|
|The entrance is on the left of the red doors|
|Entrance off the little lane behind the shady plaza|


No matter how busy or where I am, sometimes everything just feels better after a slice of some nice good bread. Growing up in Germany good bread would be available in walking distance. Most of the times we would make our own at home anyway, so the house would smell just yummy when coming home. Nothing could top a breakfast when there was fresh bread around.
What’s a good bread? Well, there are probably lots of opinions out there. To me, a good bread is one that is not just white flour and shrinks in the toaster to a third of its original size. A good bread is filling, has some flavor and awesome nutrients either through a selection of seeds or mix of quality flours. Plus it doesn’t need much topping creativity to satisfy the tastes buds.
Since being in New Zealand, I soon realized that bread is not as much of a big deal as back in Germany. Not that you can’t get delicious baking around her. Yet most commonly you’d buy a loaf of toast. Uhh my cravings for that yummy kind of bread grew and grew over the years and paying dollars and dollars on one loaf was not the way to go. So I had to find something I could easily make at home any time and without a bread maker. Trying and testing through different recipes, I got to this one here:
It is super simply and quick to make. And it is delicious. It’s a bit more on the salty side which I quite like, but it also goes well with some peanut butter and sliced banana. Though my favorite topping is avocado. That combo never disappoints and ticks all the boxes for me 🙂
- 1 egg
- 1 cup buttermilk
- 1 tsp baking soda
- 2 tsps baking powder
- 150g wholemeal flour
- 50g almond meal
- 100g rye flour (or a mix of rye flour and bran flakes)
- 2 Tbsp psyllium husk
- Pinch of salt
- 50g – or more- seeds (I like a combo of pumpkin, sunflower, and flaxseeds)
Mix it up
- Preheat oven to 180°C. Mix egg, buttermilk, baking powder and soda.
- Mix other dry ingredients in a bowl and pour wet mix into it until well combined.
- Place dough on the baking tray (use baking paper). Shape into a big circle, about 2cm thick. You might need some extra flour as the dough is quite sticky. Use knife to press a slight star-shape on top.
- Bake for ca.45min or until golden brown.
- Store in airtight container for up to 3 days (refrigerated for up to 5-6 days).
Happy Baking 🙂


METRO: New York City food pantries struggling to feed more and more hungry NYers
New York City food pantries and soup kitchens are struggling to feed a growing number of hungry New Yorkers, according to new data from Food Bank for New York City.
Those New York City food pantries and soup kitchens are seeing longer lines as more residents turn to these resources.
“This snapshot describes what we’re seeing right now on the front lines and comes directly from the men and women most intimately involved in ending hunger across the five boroughs,” said Food Bank For New York City President and CEO Margarette Purvis in a statement.
“Our survey’s findings make it clear that in the 35th year of the city’s emergency food network, the perceived profile of reach and capacity of the neighborhood soup kitchens has completely changed,” she added. “The majority of soup kitchens and pantries are forced to punch above their weight class, serving in most cases at least two boroughs outside of their own. It is the greatest indicator of growing need in our city and a requirement for families to try harder to make ends meet.”
New York City food pantries and city budget
Not only are these New York City food pantries struggling to feed more people, it’s getting more expensive to feed just one person. The average cost of a meal has increased 27 percent across all boroughs and 46 percent in Manhattan alone, according to Food Bank for New York City. Food Bank for New York City supplies food for more than 62.5 million meals every year.
Nearly half of the city’s soup kitchens and food pantries have an operating budget of under $25,000 a year. More than half work to feed New Yorkers with a non-paid staff.
New York City Council Speaker Corey Johnson has made more funding for the city’s emergency food program a priority over his career. This year, as the council and mayor were hashing out the city budget, the council decided to raised the amount of money set aside for the program by $8.7 million — above Mayor Bill de Blasio’s suggested $8 million.
That brought the total Emergency Food Assistance Program budget to $20 million annually, but in the face of the Food Bank for New York City report, will that be enough?
“Food Bank for New York City’s latest analysis reveals we still have a lot more work to do to close the meal gap,” Johnson said in a statement to Metro. “I’ve always said it is imperative to strengthen this city’s social safety net. Let’s face it; there is nothing, literally nothing more important than food.”


Do you wish to have your hands-on? If you like to live an authentic culinary experience and spend few hours having fun and learning some secrets about Italian food in a real Italian kitchen, come and cook with us.
Join me on this one of a kind Italian cooking experience in Bologna. From market to plate, you’ll learn how to cook a traditional Italian dinner from scratch. The best part of it all? You’ll get to eat your dinner after you made it!
We will start at the Mercato delle Erbe or similar depending on the season, a lively local market, where we’ll shop for fresh seasonal ingredients. You will have the opportunity to talk to the local vendors and farmers and learn about their organic products. Then we will head to my house where the cooking will take place. As food in Italy is a social activity we will be chatting and sipping a glass of wine while I’ll share with you the secrets of my cooking!
Finally will be time to eat, we’ll sit down to enjoy the fruits of our efforts! Nothing better to finish an Italian meal that a small cup of strong coffee. After the meal, I can take you back to the starting point if you wish so.
My menus can be adapted to accommodate any food preferences or allergies, and I include a variety of traditional Italian dishes. They change according to the season as I only use the best quality products available at the time.
If you have a passion for cooking or even just to eat if you are looking for a truly authentic experience in Bologna make sure you don’t miss out this culinary adventure with me.
I’d love to have you over to my place.
- An English-speaking local foodie expert
- Food and drinks
- Authentic grocery shopping experience in a local market
Approx. 4 hours