Posted on: April 27, 2021
Work where you make a Difference!
Part-Time Day/Evening Shifts Position Available!
Avamere at Roswell
2725 N. Pennsylvania Ave.
Roswell, New Mexico 88201
The primary responsibility of this position is to prepare food to
assure that quality food service is provided at all times.
- Serve meals that are palatable, appetizing in appearance and in
accordance with established portion control procedures, on a timely
- Inspect diet trays; work with the facility's dietitian and
process diet changes received from Nursing Services.
- Coordinate food service with other departments.
- Ensure that food and supplies for the next meal are readily
- Ensure that menus are maintained and review menus prior to
preparation of food.
- Assist in serving meals as necessary and on a timely
- Experience in a hospital, nursing care facility, or other
related medical facility preferred.
- Must have a Food Handler's Card.
- Must be able to cook a variety of foods in large
- Must be knowledgeable of food preparation procedures.
- Maintain confidentiality of all resident care information in
accordance with HIPAA guidelines.
- Create and uphold an atmosphere of warmth, patience,
enthusiasm, and a calm and cheerful environment.
Amidst scenic desert landscapes and crystal blue skies you'll find
Avamere at Roswell in southeastern New Mexico. This 89-room
community offers assisted living and memory care.
The Avamere at Roswell lives their mission to enhance lives by
serving their valued residents, local citizens, and fellow team
Avamere at Roswell honors employees by recognizing them on Facebook , the Avamere blog , and of course, in person! Their
engaging employee culture fosters trust and fun through their team,
residents, and those just stopping by for a visit. Get to know the
team in this meet the team video !
They also foster a strong connection with the local community.
Avamere at Roswell regularly holds fun events for the public,
including drive-thru BBQs.
Find out more about Avamere at Roswell on their blog and on Facebook.
Keywords: Avamere, Roswell , Cook (Part-Time), Other , Roswell, New Mexico
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There is nothing worse than a bad cup of coffee, anyone nowadays can make a cup of coffee, but how to make a good cup of coffee is a different ball game. There are many elements that go into making a good coffee, that range from the type of coffee purchased to the preparation, remembering some basic rules will get on the road to making a perfect cup.
Buy the right Coffee Beans
This is the most crucial step and there can be nothing better than organic coffee beans. So, the first tips to make good coffee is knowing where to buy organic coffee? As with many things in life you get what you pay for so when making coffee make sure you purchase high quality ingredients from Nectar of Life. When it comes to organic coffee beans, good is somewhat of a subjective term, because everyone has different tastes and preferences. However, you can make sure that you are buying top quality organic beans by making your purchase from Nectar of Life Coffee Company.
Storing the Coffee Beans
When you purchase your organic coffee beans, make sure you get them in an airtight bag instead of a self-serve bin, as the longer coffee beans are exposed to air, the faster they lose their flavor.
When storing your coffee beans, do not open the airtight package until just before you are ready to prepare the coffee in order to ensure a strong, clean flavor. After the first time you open the bag, store the remaining beans in an airtight bag.
Getting the Right Grind
Grinding the coffee beans yourself will make the flavor of the coffee stand out. After learning how to make good coffee, all you need to do is buy a coffee grinder. However, it is important to make sure that the coffee grinder is compatible with your coffee brewer; it should also have the ability to vary the coarseness and fineness of the grinds.
There are three different types of coffee grinders:
- Coarse grind: Good for percolators and French Presses
- Medium grind: Compatible with a wide variety of coffee brewers
- Fine grind: The a fine grind is the way to go, if you have an espresso machine
Water, Water, Everywhere
Coffee is 98% water, so the kind of water that you use in your coffee can make all the difference! If your tap water is poor quality, you might try filtering it before using it to make coffee. Another alternative is to use bottled water instead. My preferred method is to use a filtered water, due to the environmental issues around bottled water.


I have had many guises in my life: journalist, food photographer, director, restauranteur and now podcaster.
Personally I have always had a passion for food & travel and have always worked my vocation to allow me a way to keep those elements alive in my life.
I have worked in Canada & the UK as a journalist which morphed into a food photographer & director where I was able to delve deep into the Culture of Food. Working on the aesthetic of food with chefs, food producers, brands & editors.
Impending Brexit motivated me to move back to British Columbia to help my sister realise her lifelong dream of creating a restaurant and together we integrated our skills and passion for food & travel to create Roadhouse in Smithers BC. An upscale casual restaurant serving internationally inspired food in a beautifully curated setting.
Always looking for new inspiration the next phase of my journey is to combine these skills and create a multi-media approach to the passion of food & travel with podcasts, moving image & photography.
Nat Geo food, Nat Geo Traveller, BBC Food, The Guardian Travel, Wagamama, Saveur Magazine, Costa Coffee


Virgola is a unique Italian wine bar concept founded in New York City. Twenty years of restaurant industry experience led founder, Joseph Marazzo, to create a distinct business model that has gained national and international media attention.
In 2013 Joseph exposed and personally restored an 1800’s alley in the heart of Manhattan’s Greenwich Village. Inside this narrow passageway, with a greater vision in mind, he opened the first Virgola location.
Fresh, raw oysters, ceviche, crudo, and caviar accompany selections of imported Italian cheeses, salumi and salads. Virgola's entire menu is meticulously prepared in a heat-free kitchen. Virgola features an exclusively Italian wine list that is highlighted by The Virgola Collection.
Initially one of New York City's best kept secrets, Virgola's massive success has led Mr. Marazzo to expand business operations by offering franchises throughout the United States.
You may obtain more information about opening your own Virgola location by completing the form below.


Cookie Cutter I-Cookie
Upgrade your cookie plan with our unique I-Cookie cookie cutter. It's the cookie cutter for today's generation! This low-tech cookie cutter creates hi-tech smartphone shaped cookies for an instantly recognizable item that’s sure to impress. Just don’t try to send a text with them!
While this is a perfect gift for families, bakers, or tech lovers, you can also find 5 other unique cookie cutters in shapes like a camera or even a sneaker! All are expertly packaged and made from high quality stainless steel for easy cleaning.
- Item: 200582
- Donkey Products
- Cookie Cutter
- Design: Smartphone
- Designed in Germany
- Size: approx. 4.8 in x 2.4 in
- Color: Black
- Materials: Stainless Steel
- Hand wash recommended
- Perfect gift for baking enthusiasts, tech lovers or people who like fun and quirky stuff!
Not sure where to buy cookie cutters? Check out our selection of unique and unusual cookie cutters! Our large cookie cutters come in many shapes, take a look at our iphone cookie cutter!


A number of countries have an Easter Tradition of preparing special food for Easter so that it can be blessed on Holy Saturday ready to be eaten on Easter Sunday morning as a deeply meaningful Easter breakfast. If this is not already part of your tradition you may like to start this year and prepare a simple container with a few foods as a shared family activity and decorate it together. The Booklet download below gives an idea of what foods you may add and what each of them means for Easter. On Holy Saturday gather together as a family and pray the Our Father; then thank God for the food we have to eat and ask Him to bless it. On Easter Sunday morning enjoy eating the blessed foods together as a family.
Easter Food Blessing booklet. Print two-sided on A4 to fold into an A5 booklet.


Reinventing Geospatial®, Inc. (RGi®) and United States Geospatial Intelligence Foundation (USGIF) volunteers joined together in the fight against hunger, packing more than 150 food packs for elementary school children in need.
The Power Pack Program (P3), run by Food for Others, is designed to provide food to young students in our community who may be at risk of hunger between school meals. RGi and USGIF volunteers packed and delivered over 150 P3 packs for students, each containing two breakfast, lunch, dinner, snack and drink items.
Since early 2017, RGi-ers have packed over 1,050 P3 packs representing more than 3,500 pounds of food.
Thanks to all of our RGi and USGIF volunteers for getting involved!


Always Fresh & Cooked to Order!
HAPPY HOUR: $3 FOOD AND DRINK MENU
ALL DAY WEDNESDAY
CANTON CATERS PARTIES AND CORPORATE EVENTS!
Sun - Thu: 11:30 am - 9:30 pm
Fri - Sat: 11:30 am - 10:00 pm
900 41st Avenue
Santa Cruz, CA 95062
We are grateful to our loyal customers and enjoy seeing you again and again!
Canton Restaurant of Santa Cruz | Promote Your Page Too


I am using Christine’s meme as an excuse to talk about food. I know, it’s a total departure from my bookishness, but I wanted to have a little discussion about culinary delights. I’m not a foodie by any means, but ever since we remodeled our kitchen, I have become more adventurous in my cooking and trying new recipes. And summer offers opportunities to play with fresh produce, so here are a few things I wanted to share…
- I have a very limited space to grow things myself. I’m limited to two planters on my balcony and this year we grew cherry tomatoes and strawberries. The strawberry plant (on the left) thrived, but didn’t produce fruit, but I understand that’s not uncommon. So hopefully next year it will come back blazing. My tomato plant is looking pretty sorry, but it’s still producing fruit, so I am not going to cut it down just yet (thank you mild weather!).
- My goal this summer was to patronize farmers markets as often as possible to support local farmers and take advantage of fresh produce. Earlier in the summer, I frequented the one nearest my work, but it was rather small, and in August it was discontinued. One Friday I had the day off so I finally checked out Shaumburg’s farmers market and got lots of goodies. This past week, I ventured out to Federal Plaza in the city, about 6 blocks from my office, and hit the jackpot. I got a tomato, lettuce, corn, 4 different herbs, and radishes for $15.
- So it took me forever to break down all the herbs for freezing, but I did it (and in doing so turned my nails green). I chopped up all of the parsley, oregano, rosemary, and basil, put them in ice-cube trays with water, and froze them for future use.
- With fruits, I have been making the most amazing cocktails. I blended strawberries/peaches/blueberries in my smoothie blender (the kind with a spout at the bottom) with ice, simple syrup, and vodka to make deliciously fresh daiquiris.
- Ever since The Hubs and I acquired a cast iron pan, we swore we would never cook a filet mignon using any other method. After brushing with vegetable oil and seasoning, we sear the steaks for about two minutes a side, then put the whole pan in the oven with a pat of butter on each filet for 4-5 minutes, depending on thickness. Let rest.
- Even better, I discovered an amazing way to amp up the plain steak. Before searing and cooking, I coated each filet in diced garlic and rosemary. Once we took the steaks out of the oven and set them on a plate to rest, I deglazed the pan with red wine, scraped up all the bits of buttery meaty herbs, and created the most amazing reduction to accompany the steak. I used Apothic Red (a blend) and after the alcohol cooked out, the chocolate/coffee undertones in the wine were a perfect pairing with the red meat.
- I’m going to try something new with dinner tonight. In an effort to utilize every bit of the veggies I got, I’m going to try cooking radish greens. I had added some into a green salad the other night, and they added a nice peppery flavor. But I want to try sauteing them like spinach to see how they turn out. A coworker recommended using bacon fat. You know, because EVERYTHING is better with bacon. So I saved some of the bacon goo from my BLT lunch today, and I’m going to use that to cook the greens in with some garlic.
- Speaking of garlic, I have been eating so much of it lately, I imagine that the scent is radiating from my pores.
- The two drawbacks of spending so much time cooking in the kitchen are: a) the porcelain tile we had put in is not easy on the feet/back. It’s one of the hardest materials to stand on, but damn, it’s pretty. b) I’m doing dishes so much more often. Wooden cutting boards, cast iron, and my Rachel Ray pots and pans all require hand washing. It seems like I’m running my dishwasher every other day (for two people!).
- I finally tried quinoa for the first time. It was interesting, but a restaurant I occasionally get lunch from has a really good little quinoa pot with edemame, peas, smoked salmon, arugula, hard boiled egg, tomato, and lemon. It’s not something I would ever make at home, but it is something I would eat again.
Have you had any foodie adventures or discoveries lately?


Prescription Pet Foods Lake Geneva
Lake Geneva Animal Hospital provides a full line of prescription foods from Hills Science Diet, Purina, and Royal Canin for all your pets nutritional needs. Foods to dissolve bladder stones or help with kidney and liver disease are commonly used as well as weight loss and hypoallegenic diets. We now offer Y/D diet, the first diet proven to treat hyperthyroidism in cats. Eighty percent of cats fed this diet eliminated their need for thyroid medication after four weeks.
Many of these prescription foods come with a guarantee. As long as you keep the food in its original packaging, we may be able to give you a full refund if your pet refuses to eat. Check with a staff member to find out if the diet prescribed to your pet is covered by this guarantee.
- Educational & Forms
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Genmai Cha with Matcha, Organic
An organic blend roasted rice, sencha green tea leaves, and matcha come together in this blend to create a brilliant emerald green cup of nutty, toasty genmaicha goodness. Spring and early summer leaves provide a hint of grassiness, while the matcha supplies a smooth, creamy umami. Our Matcha Genmaicha has half the leaves of our Sencha and therefore half the caffeine, meaning you can peacefully enjoy all 3 steepings anytime of day. Packed with antioxidants, purifying to the body & boosts energy.
Steeping guide: This tea is best enjoyed flash steeped for 30-60 seconds only. Use a lower water temperature of 175 °F
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Liven Up Your Day With BOSS BREW COFFEE
BOSS BREW COFFEE was created and inspired to provide consumers the convenience of having premium specialty fresh roasted coffee products delivered to them in lieu of purchasing store-bought coffee that could have been roasted months prior.. Ensuring a higher quality delicious coffee experience!!
Let’s Sip Coffee with Energy
BOSS BREW COFFEE is a premium coffee brand. We are passionate about coffee, and that is reflected in our brand's products. Our quality taste, and robust flavor is a hallmark for coffee lovers.


The evolution of food and cuisine is an art that is constantly changing. In Jonah Campbell’s latest book, Eaten Back to Life, he explores our culture of eating and indulging, and the reasons behind our obsession with food. For this unique lunch, Church Hill Farm opens its grounds to the public for a literary lunch that includes a meal on their farm. Owners Max and Vicki Lass have a commitment to sustainability, harkening back to the farming practises of their forefathers, and one can see all animals outside, wandering in the pastures, with the freedom to come and go from the barns as they choose.
Join us for an open-air discussion of food, literature, cultural influences, and a new perspective on the way we see food. Arrive at 11 am to explore the farm and receive informal farm tours. The buffet lunch starts at noon with a discussion, reading, and Q&A with Jonah Campbell. The menu will be a ploughman’s style buffet comprised of:
A Selection of Farm-Raised Sausages: Pork, Beef, and Lamb
Church Hill Farm Seasonal Produce and Preserves
Farm-Raised Devilled Eggs
Farmstead Cheese from Neighbouring Mountainoak Cheese Ltd.
Cold Fresh-Pressed Organic Juice from Stratford’s Farm Juice Co.
Or a Glass of Beer from Stratford’s Black Swan Brewery
Baguettes from Downie Street Bakehouse
Jonah Campbell is a Canadian researcher and author. He spends time researching with the Social Studies of Medicine unit at McGill University, and managing the wine programs of Bar Alexandraplatz and Bar Barbara. Campbell also manages a blog called www.foodandtrembling.com. He’s made contributions to the National Post, VICE, Harper’s, and CULT Mtl. His latest book is entitled Eaten Back to Life.


It is important to establish healthy eating habits at a very young age. By establishing good eating habits in young children, we avoid eating behaviors that may lead to obesity, high cholesterol, and diabetes. Here is a list of some of the basics of healthy eating:
- Eat together as a family as often as possible. Parents can model correct eating behaviors. In addition, the family enjoys time together while parents listen to their children.
- All meals and snacks should be offered at the table or in a high chair. Your child should NOT be allowed to eat while playing or wandering around the house. If they “graze” on snacks or meals all day long, then they are not as hungry at meal times. Most children need 4-6 regularly scheduled meals each day. Typically, this includes three meals plus two snack times.
- Allow a reasonable time for your child to eat, usually 10-20 minutes. If your child loses interest in eating, put the child down from the table and offer no food until the next scheduled meal.
- Offer appropriate portion sizes (approximately one tablespoon of each food eaten per year of age). Offer the age-appropriate size and let the child decide how much to eat. Children can learn to overeat by forcing them to clean their plate. Eating in moderation is important.
- Limit the intake of juice or other sugar drinks to 4 ounces a day. Juice and other sugar drinks are “empty calories.”
- Eat a well-balanced diet. Foods for growing children should contain carbohydrates for energy, include fat for brain and nerve growth, and contain protein for muscle development. More than 50% of the diet should be complex carbohydrates with high fiber. No more than 10% of the diet should be simple sugars.


Zia Group is matching all donations to the Unity Shoppe Food Program up to $10,000
For the month of November, Zia Group is matching all donations to the Unity Shoppe food distribution program (up to $10,000), which helps provide basic food needs for thousands of people in Santa Barbara. According to Cottage Hospital, 22% of Santa Barbara County residents struggle with access to adequate food because of limited financial or other resources. This food insecurity affects physical and mental health. Together, we can make an impact.
Every donation matters
Your donation makes all the difference
Your donation will directly support the Unity Shoppe food program. This vital program relies on donations to purchase food for families in need of their next meal.
In addition to purchasing food, Unity Shoppe must safely store and deliver food to Santa Barbara residents from their distribution center at 1401 Chapala St.
Staff & volunteer support
Unity Shoppe relies on the support of local volunteers and a team of dedicated staff. These good Samaritans will directly benefit from your generous donation.


Today is cold; bitterly, perishingly cold – and I can’t face a trip to the supermarket. I sometimes can’t, having endured scarring incidents in both outlets offered in our little town. In the first I was asked for ID – at 37! How lovely! – but as the lady on the checkout shuffled closer in her seat to peer at me, she immediately apologised, mortified, saying, “Oh GOD, so sorry love – yes, I can see you’re not young!” Ouch.
I was in the other with a friend and my toddler (some years ago now, but I have a long memory). The toddler was having some sort of temper – no doubt about something entirely reasonable, you know how 18 month old children are – when a man in his 60s chided her for “being naughty for Nanna” and then strolled nonchalantly away. I wanted to run after him as he persued the frozen fish, so many unresolved questions did I have – how old EXACTLY do you think I am?! (Correct answer: 33) do you think I’m my friend’s MOTHER? I HAVEN’T SLEPT FOR TWO YEARS! – but I was frozen to the spot. Needless to say, upon returning home, in a dazed condition I removed every item of clothing and donated them to a home for nannas.
Anyway, today is cold and my hair’s looking like I have taken against styling products but those pesky kids are still going to need feeding, so after a rummage through my freezer, it seems like a freezer fish pie in on the menu. I cannot urge you strongly enough to stock up your -20 with the components for this. It makes for a proper meal, with virtually no effort whatsoever.
As it is more of an assembly operation than a proper recipe, I have been vague with quantities- see what fits your dish.
Super quick fish pie
2-4 frozen fish fillets – any sort your lot will eat. (I cube them whilst still frozen and toss them into a dish, but you might like to refer to the guidelines on the packaging.)
Handful each of frozen sweet corn and peas. If you’re feeling flash, and have a lavish assortment of frozen veg at your disposal – broccoli and carrots would work too.
Cheese sauce – see below.
Frozen mash – you may scoff, like my friend Liz, but in this scenario it is PERFECT.
You can’t really beat the ‘proper’ way of making a cheese sauce, using a roux and all that jazz, and if I was making Cauliflower Cheese or Macaroni Cheese or something unabashedly cheesy, I would, but for this, the cheaty version is just fine. Decide how much cheese sauce you’re going to want – about a pint is usually about right, and pour this amount of milk into a saucepan. Add about 4 tbsp of cornflower and whisk until it’s not lumpy. Heat the milk until boiling and whisk madly until it’s thick. Take off the heat and add in grated cheese – about a handful of cheddar should do the trick. Obvs, the stronger the cheese, the less you’ll need. Add seasoning if you think you need it – the cheese is quite salty anyway. Be warned – at room temperature the sauce looks like nothing you should be eating, but once heated again, texture and flavour are totally fine.
This whole fandango could be achieved in a microwave, but everything I ever make boils over and creates untold misery in cleaning the wretched thing, so you’ll have to work the timings out for yourself if you’re going this route.
- Preheat oven to 180°C
- Find a dish that looks like, if full, it would feed your ravening hordes, and throw the diced fish fillet in the bottom.
- Add the sweetcorn and peas. If you have decided to add broccoli or carrots to keep the scurvy at bay even longer, then cooking for about 3 mins in the microwave and then running under cold water before tossing them in with the rest of the mix will help them cook through.
- Mix the cheese sauce through all this. If you’ve got any left over you can freeze it. To likely throw away at a later date.
- Cover with frozen mash and bung into the oven for approx 10mins.
- Use a fork to swirl through the mashed potato topping to create a more cohesive covering – at the moment it looks a bit unappetising.
- Sprinkle with some cheese and return to the oven for about 25 more mins or until it is piping hot in the middle and the top is nicely golden.
It needs literally nothing else to go with it, but if you’re feeling particularly capable, a few crudités on the side are never a bad plan. We eat this A LOT.
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About Wholesome tummies
School food is a $42 billion industry yet highly fragmented and lacking suppliers that provide nutrition, quality, and service. Until now… Wholesome Tummies is the answer to the incredible demand for making fresh, nutritious and exciting REAL food available to kids where they live, learn and play – not JUST at lunch time, but ALL the time!
FULL COMPANY INFORMATION
Wholesome Tummies Franchise - The FIRST and ONLY HEALTHY KIDS' FOOD FRANCHISE CONCEPT in a $42B SCHOOL LUNCH INDUSTRY
With current predictions that 50% of Americans will be OBESE by the year 2030 and half of a child's daily calories coming from school, WT Café is on a mission to transform the quality of food in schools. Kids eat lunch every day, and there are 60 Million of them in school right now – that’s a lot of mouths to feed. Healthy kid’s food is a necessity, not a trend.
Awarded one of the "Freshest New Franchise Concepts" by Entrepreneur Magazine, Wholesome Tummies Franchise offers a residual, predictable cash flow business model with unprecedented scalability. Imagine a business with potential to double or triple market share simply by adding contracts with local schools, products and services and you CAN make a difference.
- No Food Experience Required hire a staff or you can even outsource food production
- Recurring Income with 60 million kids eating in school every day
- Pre-Paid Orders Drive Cash Flow with orders placed days, weeks and months in advance
- Multiple Income Streams from multiple products and services
- Exclusive School Contracts breed loyalty
- State of the Art Technology allows customers to order and you to monitor your business 24/7
- National Purchasing Programs for inventory and supplies
- No “Storefront” Required when kitchen space initially leased
- Proven Marketing Campaigns and Systems targeting schools, parents and kids
- Lifestyle Business operates on school schedule: Monday through Friday 7-3; nights, weekends and Holidays off
- Make a Difference with a timely solution to the single biggest health crises facing our generation
This is one HOT CONCEPT and territories are selling out fast!
Wholesome Tummies offers a “Hub and Spoke” central-supply operating system. Put simply, made from scratch kids’ favorite foods are produced in one central kitchen (The Hub). Owners can outsource food production to a local catering company or hire a hire kitchen staff and rent their own kitchen space. Our owners don’t even need food experience! Food is then distributed to their network of schools (The Spokes).
In addition, Wholesome Tummies offers multiple products for increased income stream potential to achieve even greater returns for your investment.
WHY WHOLESOME TUMMIES?
We’ve proven our business model works and now we’re offering you an opportunity to do the same. We have the systems, software, recipes, training, marketing, and operating standards that will help you build your own Wholesome Tummies business. With our business model, every school is your target… Public or private, pre-school or high school, family style or individual portions, enrollments of any size, schools with or without on-site kitchens.
YOUR ROLE AS A BUSINESS OWNER
- Drive sales volume by fostering relationships with schools, parents, kids and the community
- Optimize every relationship by driving participation rates, order frequency, volume and cross sell opportunities
- Manage quality control team to ensure 100% Service Guarantee as our brand promise to our customers
PURE, FRESH, FROM SCRATCH FOOD - IT MAKES A DIFFERENCE
Our chefs cook from scratch every day. Many restaurants today claim to be fresh, but when you start asking questions you will realize how much truth is stretched. At Wholesome Tummies, we keep it simple. We are passionate about real food. We take pride in our recipes, our chefs, and our kitchens because we know high standards result in a superior product – and the difference is obvious.
WHAT WE OFFER
- An extensive two week training program
- On-site pre-opening assistance
- Site and outsourced food production partner selection assistance
- Lead generation and customer acquisition assistance
- Marketing, sales and advertising collateral
- Approved recipes, ingredients and procedures
- Access to preferred suppliers and negotiated pricing
- Robust technology platform and custom web pages
- Ongoing training webinars
- General business consulting
STATE OF THE ART TECHNOLOGY
Wholesome Tummies is a food and technology company. Our proprietary software makes lunch ordering easy for parents, frees schools up from managing their lunch program, and helps you focus on building and growing your business.


Thursday, August 6, 2020
Best 5 Home Indian Recipes
Indian Recipe is one of the best Recipe in the world. They are famous for his spice and sweet taste and various flavor. They also have many things in a food to eat. So today i will told you about 5 Indian best Recipe which are famous in India so lets we started our topic.
Mattar Paneer is one of the best food and very famous in India and it is very tasty and healthy. It contains peas and Paneer in tomato sauce with Indian masala. We eat Mattar Paneer with Indian chapati and rice. If you want to know how to make it I will told you. We want to used a gravy which made up of onion, Tomato, Ginger and Indian spices. Then take half kg boiled peas and your Paneer put it on your gravy then mix it very well then put water. Then let it sit in water for 20-30 minutes after 30 minutes your Mattar Paneer is ready to eat it is very easy method to make Mattar Paneer. I hope you Like it.
Tandoori Chicken is a Non-vegetarian food and it is spicy food also They are popular in India but in India state Punjab they loved Tandoori Chicken. This dish is made up of chicken in yogurt and spices in a Tandoor and it is very tasty dish to eat in serving hot temperature and it is serve without gravy. If you want to try it home i will give you some easy tips have to make it. Ingredients 5 spoon Vegetable oil, 2 spoon of Coriander , 2 spoon of Turmeric, 2 spoon of Garam masala, 2 spoon of lemon juice, 2 spoon of salt and 4 Chicken boil legs. Mix all these ingredients in Chicken leg in Tandoor for 20-30 Minutes when its colored red they are ready to eat. Enjoy your Chicken Tandoori in your home.
It is a Mughlai dish famous in India and the other countries. It is Veg and Non-veg also if you mixes a meat in a Biryani it is Non-veg Biryani and if you mixes Vegetable they are called Veg Biryani. So you want to know how can you make it in your home. So here some easy tips for you. Biryani is prepared from Basmati rice mix with spices like cardamom, cloves and many more. Use oil 4 spoons then use spices like Coriander leaves, Mint leaves, Red chilli powder , Turmeric powder, Salt and Curd they mix it all for 5 minutes in high flame and then add your chosen boiled Vegetables mix it in high flame then add Basmati Rice then pour water in separate bowl then cover the bowl after 30-40 minute ready to eat.
Khichdi is the National dish of India and it is very simple Recipe to cook. And you know you can make the Khichdi with Moong dal which is rich source of protein and fiber it is also healthy for your body. Here are some easy tips to make a Khichdi in your home. Roast a Moong Dal on low to Medium flame. Cool store in a bowl, 2 cup of rice, 1 cup of Moong dal in a pot together. Then cut small pieces of Tomato, Onion, Green Chilli and Ginger some Vegetables also like Potato, peas then add your some oil in cooker pot in low flame when the oil is heated then add your cutted pieces of onions and tomato then you add some spices like chilli powder, Salt then mix it all for 5 minutes then add your Vegetables mix it for 5 minutes with water then add rice and Moong dal then put the Pressure Cooker locked for 10 minutes your Khichdi is ready to eat.
To make Bhature we first prepare the dough. Maida (White Wheat), Yogurt, Baking Powder, Baking soda, Semolina and Salt are needed to make Bhatura. To make Bhature we will first take Maida(White Wheat) in a bowl and then add Baking Powder, Baking Soda, Semolina , salt and curd and mix it well and after that we will put oil in it and warm water then mix it well, Wash the hand once and knead the dough a little smoother and than cover the dough with the wet cloth and keep it in warm place for 3-4 hours. Take a medium portion of dough and roll it into ball grease it with little oil roll it into round shape. You may roll the Bhatura size as per your choice. Turn on the flame heat oil in a pan put one Bhatura at a time in hot oil very carefully fry it till it turns light golden from both side.
Wash the Chole thoroughly and leave them in water for a few hours and when the Chole get soaked well, put them in a cooker and then boil them. Now grind Garlic, Onion and tomato in a grinder. First of all let the oil heat up in a cooker. After that add spices it and then add onion paste to it. When the Onion paste turns light brown, add garlic paste to it and when this paste is cooked well then add tomato paste to it. Now add Salt, Chilli powder, Turmeric powder, Coriander powder mix it well and add Garam Masala to it. You can also add tea leaf water to it. Now add water to it. Now cover the Cooker and let the Chole cook well.
Himachal Pradesh is known as queen of hills because there are famous for his big mountains and hills and pure nature many people visit in ...


Ellie Kemper Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit
Ellie Kemper visits the Bon Appétit test kitchen to make crepes with Carla. Can she follow along using verbal instructions only? Ellie Kemper's latest collection of hilarious essays, My Squirrel Days, is out now. Check out the recipes here:Crepes: https://www.bonappetit.com/recipe/bas...Suzette Sauce: https://www.bonappetit.com/recipe/suz...Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPnABOUT BON APPÉTITCook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Ellie Kemper Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit
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Gordon Ramsay Challenges Amateur Cook to Keep Up with Him | Back-to-Back Chef | Bon Appetit Bon Appétit
Molly Makes Orecchiette with Buttermilk, Peas and Pistachios | From the Test Kitchen | Bon Appétit Bon Appétit
Chef Jian Chit Ming prepares his famous chicken at 2 Michelin star Canton 8 in Shanghai, China wbpstarscom
Carla Makes Eggs Four Ways: Poached, Fried, Scrambled & Omelette'd | From the Test Kitchen Bon Appétit
Elizabeth Olsen Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit Bon Appétit


A friend recently asked me if I’ve been to any new exciting restaurants in the city with a heavy emphasis on amazing food. I was excited to have the perfect suggestion – Cafe Altro Paradiso. I knew I had to try this restaurant because the chef/owner’s last restaurant, Estela, is one of my top 3 dinner places I regularly recommend. The entrance is a bit deceiving as it came across as a little generic – large bistro type format without my usual draws – cozy, intimate, modern, or eclectic. However, the food was anything but generic. The beef carpaccio was out. of. this. world. It is thinly sauced over potato chips (!) with some sort of heavenly black truffle sauce on top. The burrata salad rivaled what you get in Italy. For entrees, the cacio e pepe had the right proportion of cheese and pepper. The ravioli with chanterelle and truffle had me daydreaming about it for days after. Our table also had the pork chop which I heard was cooked to perfection. They added lunch service Tuesday to Friday earlier this year so more times to go there! Also, if you are curious, the Times review here.
What are your favorite new restaurants?


Nutrition Secrets For A Much Healthier, Better YouYou can't solve your problem of poor nutrition and change your diet until you admit there is a problem. This isn't something that needs to happen immediately, just slowly start better eating habits. If you want to make changes piecemeal, then try implementing the sensible tips you find in this article one by one.
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One of the best ways to ensure that you meet all of your body's nutritional needs while avoiding overeating, is to sit down at a table for your meals. This allows you to focus on what you're eating and how it tastes, so that you'll feel more satisfied and get full quicker.
Stick to all-natural foods instead of those produced and refined in factories. Many times those foods add items such as extra fats, oils, greases and preservatives that can really harm your body. Try shopping from http://blogs.rediff.com/lynna446damien/2017/06/03/helpful-tips-to-keep-yourself-on-the-right-track-for-fitness/ of the stores where you can purchase produce, healthy protein and other "from the earth" products.
Limit processed foods. Prepackaged meals and processed foods often contain unhealthy chemicals to retain freshness and are loaded with extra fat and refined sugars to make them taste good. These types of foods are not nutritious and can actually be harmful to your body, so should be eaten only in moderation.
When considering your nutrition intake at a fast food restaurant, what may seem like the lesser of two evils may not always be the healthiest. mouse click the up coming webpage ends up having more sodium and calories than a burger due to toppings such as ranch and additions such as bacon. If you feel as though you must satisfy a fast food craving, be sure to check the nutrition chart first.
When looking at the amount of calories in a food, make sure that you pay attention to serving size. If a serving of cereal is 200 calories but the serving size is half a cup, know that a bowl of cereal will be far more than 200 calories! Often serving sizes listed are less than what people typically eat.
Do hydrolyzed collagen absorption feel sluggish during the day? Your diet may be to blame. If your meals contain a lot of fat, you may want to re-think what you are eating. Try instead to eat small meals often. These meals should be low-fat sources of protein with complex carbohydrates. Eating several, healthy mini-meals will help keep your energy level up.
Keep your portions reasonable to your body size. Try resisting the urge to get up, and fill up your plate with that second helping. Look online to see the recommended potions of food that you should be having for a variety of foods such as meat, dairy, and whole grains.
When people go out to eat, it has become the norm to order an appetizer. Many times, the appetizer has as much calories or more then you should be eating for an entire meal. Instead of ordering something that could be a meal in itself, order your salad to come before your meal.
A great nutritional tip is to eat healthier sandwiches. Stick to whole wheat bread and go with lean meats such as tuna, chicken, or turkey. Also try to use light or fat-free condiments. Avoid meats that are high in fat such as pastrami and stay away from unhealthy condiments.
If you are trying to have a healthy diet, be sure your family eats the same thing as you. Everyone should be eating as healthy as they can. If you make two meals, one for you and one for your family, you wil be more tempted to eat a bit of their meal which could be bad for your weight loss.
If you have a craving for a salty or sugary snack, try eating unsalted nuts. Almonds, peanuts, and walnuts are low in calories and high in protein and vitamins. People who eat nuts are less likely to have heart disease and are more likely to live longer. They are also relatively inexpensive.
Take the tips that were included in this article and apply them to your everyday life. You are going to find that eating right is not as difficult and confusing as you thought that it might be. You are going to feel much better and stay healthier for many more years than you would otherwise.


Drumroll....... Congratulations to Living Pretty on winning a Taste of the West Gold medal in the Best South West Cafe/Tea Room category 2017.
The award description reads 'The Teashop at Living Pretty offers a home from home ambiance where you can relax in the surroundings of the shabby chic mismatching interiors and try homemade seasonal dishes cooked on the Rayburn. All our produce is locally sourced within Somerset and everything is made on site including the delicious selection of mouth-watering cakes. The teashop at Living Pretty is the perfect place to meet friends and enjoy a scrumptious breakfast, a light lunch with a glass of wine or experience a traditional afternoon cream tea.'
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I was delighted to open today's Contra Costa Times, and find a front-page (of the food section) honorable mention of one of my favorite church ladies!
Apparently, Earlene Boyd is a top-ten finalist for a recent "invent an expressive pie" contest. Earlene, one of our church deaconesses, is quite famous for her baking skills, and when we know she's bringing by snacks for youth group, we always try to show up hungry. Here's her winning submission:
Over Indulgence Chocolate Puddle Pie
Makes 1 9-inch pie
-1 cup pecans, coarsely chopped
-3 ounces bittersweet chocolate (Ghirardelli bar), coarsely chopped
-1/2 cup (1 stick) butter
-1 cup sugar
-4 tablespoons cornstarch
-2 eggs, beaten
-1 teaspoon vanilla
-1 9-inch unbaked pie shell
-2 ounces semisweet chocolate, coarsely chopped
-3 tablespoons whipping cream
-1/2 cup whipping cream
-2 tablespoons confectioners' sugar
1. Preheat the oven to 350 degrees. Put the pecans in a pie pan and toast them for about 10 minutes. Set aside.
2. In a microwave-safe bowl, melt together the bittersweet chocolate and the butter in the microwave for 1 minute. Remove from microwave, and stir until melted and smooth. Set aside.
3. In a medium bowl, mix together the sugar and the cornstarch. Stir in the beaten eggs and vanilla, then stir in the melted chocolate mixture until well-mixed. Stir in the toasted pecans. Pour mixture into the pie shell, and bake for 40 minutes.
4. When the pie is almost finished baking, make the "puddle." In a small microwave-safe bowl, melt together the semisweet chocolate and the 3 tablespoons whipping cream in the microwave for 30 seconds. Remove from microwave, and stir till melted and smooth.
5. As soon as the pie comes out of the oven, poke holes, at 1-inch intervals, all over the top, with the greased end of a wooden spoon. Then, using a small spoon, fill each of the holes with the melted ganache. If some sink in, fill them up again, until all chocolate is used.
6. Set the pie on a rack to cool. Whip together the 1/2 cup whipping cream and confectioners' sugar until thick and creamy. When the pie is cooled and ready to serve, cover the top with the whipped cream. Sprinkle with grated chocolate.
-- Submitted by Earlene Boyd
Per serving (based on 8): 570 calories, 5 g protein, 49 g carbohydrates, 43 g total fat, 18 g saturated fat, 110 mg cholesterol, 130 mg sodium, 3 g fiber. Calories from fat: 68 percent. -- Times analysis


The Crème Brûlée Martini is a cocktail that easily replaces crème brûlée at the dinner table. Its decadent vanilla custard flavor will impress your guests. This drink has a vanilla vodka base that contrasts beautifully with the creamy custard and is topped off with a hard caramel garnish.
In this recipe, you will need to make crème anglaise. It is a straightforward vanilla custard sauce made with egg yolks, sugar, milk, and vanilla extract.
Fill a large bowl halfway with ice water and set aside.
Whisk the egg yolks for a minute or two until they are very smooth.
Whisk in the sugar for about 2 minutes until it is fully incorporated and the yolks have turned pale yellow.
Warm the milk in a double boiler until it is barely simmering or reaches 180° F. Do not let it get too hot.
Pour the milk slowly into the sugar and egg mixture while whisking constantly. If you pour too quickly, the eggs will curdle or cook, which is not what you want.
Return the mixture to the double boiler and cook it, occasionally stirring, until it reaches 185° Fahrenheit. The crème anglaise should be thick but pourable.
To cool the crème anglaise, place the top of your double boiler in a bowl of ice water. Mix in the vanilla extract.
Stir the crème anglaise occasionally until it has completely cooled.
To Make the Caramel Strings:
To make the caramel, combine white granulated sugar and water in a mixing bowl and stir to dissolve. Bring to a boil and set aside.
After 8 minutes, the mixture should begin to brown, and remove from the heat as soon as it is amber-colored.
Immediately immerse the saucepan in a bowl of ice water or a cold water-filled sink to prevent the caramel from cooking.
Remove the pan from the water once it has stopped sizzling, and stir in the caramel.
Using a spoon, drizzle the caramel in a web-like shape onto a baking sheet that has been generously sprayed with cooking spray.
Allow the caramel to harden for about 15 minutes before removing it with a spatula.
Fill your pan with boiling water and soak it for a few minutes to dissolve any remaining caramel.
To Make the Creme Brulee Martini:
Pour the vodka, crème anglaise, and simple syrup into a cocktail shaker.
Fill halfway with ice.
Shake vigorously before straining it into a cocktail glass.
You can use hard caramel strings to decorate.
Serve immediately and enjoy.
As an alternative garnish, dust the top of the cocktail with powdered sugar and top it with a few fresh berries in the style of a crème brûlée. A pinch of ground nutmeg or cinnamon, combined with powdered sugar, would also be nice.


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Arnott's Chocolate Teddy Bear biscuits are delicious teddy bear-shaped biscuits that are for both adults and children to enjoy. Made with a crunchy biscuit centre and covered in Arnott's smooth chocolate, this 200g pack is ideal for sharing at parties, children's birthdays or simply amongst the family at home.
- Allergen: May contain Egg, Milk, Soy, Wheat, Gluten Containing Cereals, Peanuts, Sesame, Tree Nuts.
- Made in Australia.
Disclaimer: These imported products may not necessarily have a halal logo on the packaging. We encourage customers to check the ingredients list prior to purchase.


One of the cheapest ways to enjoy a healthy breakfast is oatmeal. Now that might sound bland to people who have only had plain oats in the past but today I’m going to share a delicious breakfast recipe that comes in at 75 cents a serve! The best part about this recipe is that it’s full of fibre, complex carbohydrates, antioxidants, magnesium, healthy fats and a decent amount of protein, giving you all the energy you need to start the day and be as productive as possible. I’ll provide two different methods for preparing the oats which both include the same ingredients.
Step 1. Pour your 1/2 cup of oats into a microwaveable safe container or bowl.
Step 2. Add a 1/2 cup of the milk of your choice and half a cup of water
Step 3. Add a 1/2 cup of your fruit (I use frozen mixed berries)
Step 4. Cook in your microwave for roughly 2 minutes 30 (times may vary depending on your microwave power so experiment around with times)
Step 5. Add your tablespoon of crushed nuts (peanuts are the cheapest and taste great, but any will work)
Optional Step: If you would like to add protein powder, do it at this stage and stir it into the mixture. It will thicken the recipe, the same applies to cinnamon and cacao powder.
Step 1. Pour your 1/2 cup of oats into a jar
Step 2. Add 1/2 cup of the milk of your choice (no need for water as it will soak overnight)
Optional Step: If you want to add cinnamon, cacao powder or protein powder, do it now and stir it evenly.
Step 3. Leave in your fridge for at least 2 hours, preferably overnight
Step 4. Add your 1/2 cup of fruit and a tablespoon of crushed nuts then stir.
The benefit to making overnight oats is that you can meal prep and make up to 4 at a time. The remaining 3 will last in the fridge for another 3 days, meaning you don’t have to worry about breakfast for the next couple of days.
900g of oats = $1.65 = 20 Serves ($0.08 per serve)
500g Frozen Berries = $4 = 10 Serves ($0.40 per serve)
110 g Crushed Peanuts = $1.10 = 13 Serves ($0.08 per serve)
1L Cow/Soy/Almond Milk = $1.50 = 8 Serves ($0.19 per serve)
Full Cost = $0.75 per meal
Options: 1 Teaspoon of Cinnamon is about $0.15 and 1/2 Cup of protein is about 25 cents if you buy in bulk, the same applies for cacao/cocoa powder. So you’re still looking at a breakfast under $1.20 with the added ingredients.
And there you have it, a cheap, nutritious and filling breakfast that you can make for $0.75 a serve and the best part is, you can tailor it to your season. If it’s a cold Winter’s morning you can have a nice, warm breakfast and if it’s a hot Summer’s day you can have a cold, premade breakfast to cool you down. Spice the recipe up by swapping your nuts, adding things like honey/maple syrup, adding cacao or cocoa powder and changing out your fruits to continue enjoying this cheap recipe without limiting your palette.


Have you ever wondered why health enthusiasts and dietitians frequently advise soaking nuts before consuming them? Well, to put it simply, there are a few reasons behind this recommendation.
Nuts are often recommended for healthy eating due to their high nutritional content and health-promoting qualities, but how we cook or eat them may have a big influence on how nutritious they are and how well our bodies can absorb them.
For that reason, we’ve created this article to explore the rationale behind soaking nuts and discover how this simple process may increase their digestibility, boost their nutritional profile, and unlock a host of health advantages. Let’s get right into it…
As we may all know, nuts are small, edible seeds that are usually covered in a hard shell. They are well-known for having a high nutritional content and a host of health advantages. They are prized for their flavor and nutritional value and are a staple of many diets and cuisines across the world.
Nuts are nutritional powerhouses. They are high in unsaturated fats, especially omega-3 fatty acids, which are well-known for their heart-healthy properties. Additionally high in protein, nuts are a fantastic snack for both satiety and energy. They also include a lot of dietary fiber, which promotes gut health and helps with digestion.
Nuts include a wealth of vitamins and minerals in addition to lipids, protein, and fiber. These include minerals like magnesium, zinc, and selenium, all necessary for different body processes, as well as vitamin E, which possesses antioxidant qualities. Additionally, plant sterols—compounds that can decrease cholesterol—are present in several nuts.
Numerous health advantages have been connected to regular nut eating. They can decrease cholesterol, help control weight, and reduce the risk of heart disease. They are also excellent in reducing oxidative stress and inflammation in the body due to their high antioxidant content.
Including nuts in your diet can be an easy yet powerful method to improve your general well-being. Nuts provide adaptability and a nutrient-dense punch that may improve many areas of health, whether they are eaten as a snack or even added to salads.
Now that we know the nutritional value of nuts, why are they considered better when soaked? Simply put, nuts that have been soaked have several benefits over their dry substitutes, which makes them a more palatable and healthful choice. Here are some advantages of soaking nuts:
To summarize, soaking nuts improves their nutritional value and increases their digestibility and palatability. This easy step may make a big difference in how much you enjoy and profit from nuts, both in terms of flavor and nutrients.
While it's usually a simple process, properly soaking nuts does take some forward though. Here's how to accomplish it:
While soaking is known for its various benefits, dehydration can also be a beneficial way to consume nuts. Let’s now take a look at how to properly dehydrate nuts.
When nuts are properly dehydrated, their flavor is enhanced, vital nutrients are preserved, and their shelf life is increased, making them a more nutritious and delicious snack choice. Soaked nuts also retain their pleasant crunch when dehydrated which many people prefer over soaked nuts. That said, here's how to properly dehydrate nuts:
To summarize, the act of soaking nuts has substantial advantages for both physical well-being and culinary enjoyment. By immersing nuts in water, enzymes are activated, which subsequently degrade and neutralize phytic acid and enzyme inhibitors.
Soaking enhances the digestibility of nuts, facilitating the body's ability to metabolize and assimilate the nutrients they provide. Additionally, it enhances the bioavailability of these nutrients, guaranteeing a higher intake of vitamins, minerals, and antioxidants per portion. Soaking nuts can also decrease the probability of experiencing bloating and gas, which are commonly linked to nut consumption, particularly for individuals with sensitive digestive systems.
In addition, the process of soaking improves the flavor and consistency of nuts, making them more adaptable for use in other culinary contexts. Soaked nuts, whether utilized in baking, cooking, or sauce-making, possess a softer texture. Furthermore, the same crunchy texture can be enjoyed when soaked and even when they are dehydrated.
Wondering how soaking nuts might improve your health? Dr. Mel Schottenstein is here to be your helping hand and answer any questions you may have.
Our experts at Mitogenesis are happy to explain the benefits of soaking nuts and how to implement this simple yet important step into your regular diet.
Our goal at Mitogenesis is to assist you in making healthy nutrition choices one dietary change at a time. To get started give us a call or fill out a contact form with your information!


Dean Jacob’s Grinder Mill - Chipotle - 2.2 ounce grinder
Don't forget to rub your meat! Weather you are baking, grilling or frying, add layers of flavor to your meats by starting off with a flavorful rub. This section includes Slap Ya Mama Cajun Seasoning and Bad Byron's Butt Rub!
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Ingredients: Garlic, sea salt, Red Bell Pepper, Crushed Red Pepper, Chipotle Pepper, Dehydrated Bell Peppers, onions, cumin, natural smoke flavor & parsley.


Pine trees blanket covers huge stretches of the Northern Hemisphere, filling the air with fresh, resinous fragrance, but the nuts that are nestled within the pine cones have a definite following and their popularity in the kitchens is growing. Pine nuts blend well with a lot of different things; they don’t overpower, but they add a lot of character.
They’re a key ingredient in Italian pesto, of course. The Koreans make porridge out of pureed pine nuts and beef stock. In the Chinese city of Suzhou, pine nuts embedded in rock candy are a local specialty. Europe, Asia and North America have different species of pine, and most have edible nuts. Chinese nuts tend to be larger and many of them chefs argue that Italian ones have more flavor.
Native Americans of the Southwest eat roasted pine nuts as snacks, and so do those of the Lake Tahoe area. Pine nuts also are eaten as snacks, sort of like sunflower seeds, in much of the Western United States, where they are available roasted and still in their shells right after the autumn harvest at roadside stands and are called pinion nuts.
Pine Nuts are the edible seeds of certain pines, such as the pinon. The seeds vary in size – are found enclosed in the cone which take 3 to 4 years to mature. The seed are cylindrical in shape and can be up to 2,5 cm in length. One tree can bear about 25 cones, each producing about 100 seeds.The two main kinds are the triangular Chinese pine and the slender Italian Pine nuts.
The commercially important nut producing pine are the stone pine of southern Europe; the Swiss stone pine native to the Swiss Alps and eastward through Siberia to Mongolia; and the pinon pine of the arid regions of the southwestern United States.
Pine nut oil extracted from the edible seeds of several species of pine, has a delicate, nutty taste and is used as a flavoring agent. The oil’s rich flavor makes it a good choice for marinades, for use on vegetables, or in salad dressings. Since pine nut oil has a relatively low smoke point, it is therefore not generally used during cooking.
According to a Pueblo Indian folklore, a maiden eats a pine nut given to her by a God and becomes pregnant. The child she bears is the Aztec conqueror of Montezuma.
Health Benefits of Pine Nuts
Pine nuts are on par with walnuts, peanuts, and pecans for nutritional content and are a rich source of amino acids. The nuts supply Vitamin A, magnesium, iron, phosphorus, thiamin, niacin, and riboflavin. And they are known to have the following health benefits:-
- Antioxidant protection
- Appetite suppression
- Dietary fiber
- Cardiovascular health (oleic acid in pine nuts helps to eliminate triglycerides).
Pine nuts are also believed to be an appetite suppressant. This is attributed to a hormone found in the nuts called cholecystokinin (CCK). Pine nuts also contain pinolenic acid, a polyunsaturated fat that encourages two hormones, which help to suppress hunger. This quality makes the protein-packed nuts a perfect addition to trail mix because they help with both energy and satiety.
Pine nut pesto is a popular, rich-tasting sauce, used as a pasta topper–a mouthwatering combo of nuts, cheese, garlic and basil.
Shelled and unshelled pine nuts can be kept on hand but should be stored in an airtight container. Nuts can be stored in the fridge for approximately one month. For longer storage, pine nuts can be placed in the freezer.
- 1/2 cup minced parsley
- 2 cups fresh minced basil, firmly packed
- 1 tsp. salt
- 1/8 tsp. white pepper
- 4 cloves garlic, minced
- 2 tblsp. butter
- 1/2 cup olive oil
- 3/4 cup Parmesan cheese
- 1 1/2 lb. thin spaghetti
- 1/4 cup minced pine nuts
Combine basil, pine nuts, parsley and garlic in processor or blender and puree; add oil and butter gradually in a slow, steady stream until mixture is the consistency of mayonnaise. Add white pepper and salt to taste. Pour sauce over cooked spaghetti in a large shallow serving bowl and toss well. Serve immediately with Parmesan cheese. Finely chopped walnuts substitute for pine nuts. The sauce can be frozen.


We at Puramate, our pledge is to offer premium products that add delight and convenience to consumers’ lives, all while promoting sustainability and to deliver top-notch products that enrich the lives of consumers globally.
Our extensive product lineup underscores our unwavering dedication to excellence. From essential baking ingredients to instant mixes to digestives & mouth-fresheners each product reflects our steadfast commitment to upholding the highest standards. Rigorous quality assurance protocols ensure that every Puramate product meets or surpasses industry benchmarks. We uphold a pursuit of excellence at every stage of the production process.


Culinary I is an introductory class which allows the students to learn some basic cooking techniques. Safety and sanitation is one of the most important units that is covered and is constantly enforced throughout the class. We do a baking unit that includes breads (yeast & quick) and pies. We make home made pasta/sauces and soups.
The nutritional component encourages the students to choose more whole/natural foods vs. processed foods with high sugar and salt.
Culinary II allows the students to further their culinary skills with a variety of fun and exciting units (cheesecake,cake decorating, meat & poultry, ethnic/foreign foods, garnishing/food art, consumerism/grocery store psychology. A home foods lab which allows them to apply their skills at home.
This year long class focuses on the food service industry. Pro Start is a curriculum endorsed by the Nat’l Restaurant Assoc. and will be incorporated into the class. There will be labs offered throughout the class which will focus on specific techniques. Catering opportunities will be provided such as catering faculty luncheons. Work experience opportunities are available for those students who are interested.


Disney Cruise Line
Eye Scream Treats
Named after the friendly, one-eyed monster Mike Wazowski from the Disney-Pixar animated feature Monsters, Inc., this breezy eatery offers such a scary selection of soft-serve ice cream and spook-tacular toppings, you won't believe your eyes.
Chill out with a super-cool refreshment! Inspired by the ice-creating hero from the Disney-Pixar movie The Incredibles, this poolside spot mixes up refreshing, frozen-fruit smoothies for the entire family to enjoy - morning, noon, and night.
Set the stage for an evening of unforgettable entertainment at this snack bar located outside the Walt Disney Theatre. Pick up cookies, candy, cocktails, and popcorn before the show — or enjoy wait-staff service from your seat inside the theater.
Senses Juice Bar
Replenish and recharge at this nutritious refreshment haven near Senses Spa & Salon. Serving blended beverages bursting with fresh fruits and vegetables, Senses Juice Bar provides a vitamin-infused, protein-filled boost after a vigorous workout or massage.
Vanellope’s Sweets & Treats
Race on down to this decadent dessert shop inspired by the super-sweet arcade game from Disney’s Wreck-It Ralph. Enjoy a “Sugar Rush” with hand-scooped gelato, fresh waffle cones, baked treats, and candy in a wide variety of delicious flavors.
Savor classic Northern Italian cooking with a modern twist at this chic adult-exclusive restaurant — it’s a feast for the senses! Named after the signature long poles used by gondoliers in Venice, Palo serves Italian fare in an intimate setting.
Feast your eyes on the magic of Disney animation at this restaurant that serves up a unique dinner show starring Disney characters. A savory fusion of Pacific Island foods, Asian cooking and fresh California fare paints a delicious culinary picture nightly.
Stroll along a beach boardwalk boasting fresh food favorites for lunch and dinner—or savor table-service dining nightly. Cabanas is a novel, free-flowing buffet experience serving made-to-order mouthwatering specialties.
Offering the most luxurious dining onboard, Remy is an adult-exclusive restaurant serving the finest French fare for dinner. A French-inspired menu of superior seasonal ingredients ensures dining at Remy is always a first-rate affair.
Savor a market-style menu of flavors from around the world at this restaurant inspired by the gardens of Versailles. A seasonal menu of continental culinary contentment is always in full bloom — morning, noon and night.
Dine like royalty on French-inspired, continental fare at this enchanting restaurant inspired by classic Disney Princess films. By imperial decree, distinguished Guests are invited to savor a mouthwatering menu of French and American cuisine daily.
Looking to top off your tank? Make a pit stop at this outdoor eatery, home to 3 food stations — Luigi's Pizza, Tow Mater's Grill, and Fillmore's Favorites — inspired by Disney·Pixar’s Cars. Guzzle burgers, chicken, pizza, salads, and sandwiches.


Fresh, simple and affordable! Cooking, baking and grilling even fresh caught fish right off the boat recipes! My blog is all about simplicity at its best, my friends! Love food, love life, enjoys!
Off the Hook on the Plate with a French Canadian Style!
Fresh, simple, affordable and Off the Hook recipes!
The variety of recipes are from my Artisan back ground cooking to my fresh catch of the day!
Using the freshest ingredients available to create healthy, simple and delicious recipes at affordable prices that are off the hook!
Monday, December 17, 2012
This week is the busiest baking week of the year! Try my loaded with goodness cookies. This recipe makes sixty to 72 cookies depends on your cookie scoop size they are super delicious! Happy Holidays everyone!!
Chocolate, Cranberry, Walnut, Oatmeal Cookies with Egg Nog Icing
2 1/2 cup quick-cooking oatmeal
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cup all-purpose flour
1/2 cup buttermilk
1 1/2 cup packed light brown sugar
1/2 cup (1 stick) butter, softened
1 cup dried cranberries
1/2 cup chopped walnuts
½ cup chocolate chips
1 teaspoon pure vanilla extract
2 cups powder sugar
1/3 cup egg nog (plus a few tablespoons if needed)
Preheat oven at 350. Bake cookies 13 to 15 minutes. Let cool completely and drizzle top of cookies with icing!


Jim Zumbo - Everything Outdoors
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Announcing Next Cookbook: Jim Zumbo's 30 Favorite Recipes for Fish, Venison and Other Wild Game
Many of you know that I like to cook. No, actually I love to cook. And some of you know that I published Amazing Venison Recipes, a collection of more than 200 venison recipes. That book was published exactly 20 years ago and sold upwards of 100,000 copies. During that time, many folks asked me what my all-time favorite venison recipes are. Many also asked if I was going to do another cookbook on fish, upland game, small game, etc.
So here it is, in e-book format on Amazon.com Kindle edition for the incredibly low price of $2.99. My wife, Madonna and I very carefully went through the venison cookbook and selected our "go to" recipes that we always fall back on when we're cooking for guests. These are also the recipes that I was sure to include when I did cooking segments on my TV show, Jim Zumbo Outdoors.
We added our top choices for fish recipes as well, and we picked our favorite upland game and small game recipes. This e-book doesn't have a lot of recipes. Most cookbooks are a large collection of great recipes. We like to think that our book is a small collection of great recipes. There are 30, and they are the ones that get rave reviews from friends and family. We've also added favorite recipes for smoking and pickling fish, and canning fish and game, from everything from rabbits to moose.
Order yours today on Amazon and Happy Cooking!
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To see Part 1, click here.
Introducing food has gone really well for us. Once Logan learned to sit in his high chair, open his mouth and eat the food, we were smooth sailing. His teachers have really helped with him getting the hang of it. For now, I am sending jarred food to school and using homemade at home on the weekends.
As a shower gift, I received the Beaba Babycook, Beaba cookbook, Beaba freezer storage pods and Beaba spoons. It sat in a closet until Logan was around 5 months old. I wanted to learn to make his food, but after learning about the Beaba now, it’s probably not a necessity.
Here’s how it works–it is a steamer AND food processor. So far, I have used it for sweet potato, avocado, banana and zucchini. You just steam your ingredient for about 15 minutes in the steamer tray (I skipped this part for avocado and banana), dump it in the processor bowl with some leftover water (or fresh for the banana and avocado), and blend. I store it in ice cube trays in addition to the pods.
While it is an all-in-one piece, using the microwave or stove and then a food processor does the same thing.
The Beaba cookbook is more for some combos of foods, but we aren’t there yet. I am just cycling through fruits and vegetables to see what Logan likes.
Other foods on my list to try are broccoli, carrots, squash, and then maybe some combos like apple-banana.
What other foods should we try?


JOIN US FOR A FESTIVE CELEBRATION THIS ST. PADDY’S!
SUNDAY, MARCH 17TH
Enjoy delicious Irish-inspired food and drink specials all day long!
Book a table for yourself and a few friends!
created by our exceptional culinary team.
served with fried rice cake, crispy green beans, Gochujang, & pickled ginger.
Join us this month – make reservations soon!
Wild Roots cranberry vodka, lime, & ginger beer.
Be sure to stop by before the end of the month!


There has been a steady climb in Retail Buyers (across all categories including kids/baby/toys) seeking out products from suppliers and brands that associated with small production and unique products. Search trends also indicate that retailers are veering away from high inventory and stocking smaller quantities to fit the trend toward curated stock
• “drop shipping” up 65%
• handcrafted up 46%
• handmade up 35%
• bespoke up 27%
Consumer demand for natural and healthy ingredients has motivated the fastest growing trend in the food industry in 2017: Plant-Based Diets.
• Retailers are trying to meet demand and interest in growing variety of diets including related terms which grew by 75%
• Consumer interest in alternative versions of traditional food and ingredients is expected to continue through to 2018, with the greatest interest in:
o Fruit-based BBQ sauces and Ketchups
o “Rice ice cream” and “rice concentrate”
o Cricket Flour
o Seaweed pasta
o Coconut Jerky
o Plant-based meat
The PreFix Menu of Beauty and Skincare
Keywords typically associated with the health and nutrition are entering the beauty lexicon, in fact, top buyer searches in the beauty category are beginning to read like a list of kitchen ingredients.
• Goat Milk
• Salmon Oil
• Jojoba Oil
• Manuka honey
• Micellar water
• Biome-friendly (probiotics)
Blurring Lines in Pets
Kids and Babies product trends were informative to shape the pet industry in 2017 and will continue to do so in 2018. Expect keywords and trends in human food take a leading role in setting trends in the Pet category for 2018, for example, buyer searches for “pet supplements” grew by 60% followed by interest in “pet probiotics” and “pet superfood”.
Expect pets, dogs specifically, to become foodies as we see snack foods for our furry friends mirror those items and ingredients that are their human owners favorite with top searches including.
• Snacks: Jerky, Chips, and Bonbons
• Dog Terrine
• Dog beer
• Dog frozen yogurt


February 4, 2009
For Immediate Release
Karla Denny, Director Communications, 785-296-4876
Sponsors Needed for Summer Food Service Program
TOPEKA, February 4, 2009 / Are there children in your community who will go hungry this summer? The U.S. Department of Agriculture's Summer Food Service Program (SFSP) can help fill that hunger gap by assisting organizations that provide summer education and recreational programs to participating children.
Schools, public agencies, and private nonprofit organizations may apply to receive reimbursement for food service to enhance their education or recreation program.
SFSP sponsors receive payments for serving healthy meals to children between ages one and 18 years at approved sites in needy areas.
The Kansas State Department of Education administers the SFSP in Kansas. SFSP was created to ensure that during long school vacations, children would continue to receive the same nutritious meals they received during the school year. Approximately 350,000 lunches are served to children each day in Kansas during the school year. About 17,000 children statewide receive the free meals each day provided by SFSP sponsors during the summer months.
SFSP meals complement supervised activities that are safe, fun, and filled with learning opportunities. Children benefit nutritionally by receiving complete, wholesome meals and parents benefit from help in stretching their food dollars. The program also encourages communities to provide secure places for children to go to be with other children and caring adults. As a result, parents know their children are receiving healthy meals in a supportive environment.
Just as learning does not end when school lets out, neither does the need for good nutrition. Children who receive healthy meals consistently learn better, behave better, and feel better. The SFSP helps children get the nutrition they need to learn, play, and grow throughout the summer months they are out of school.
Can SFSP succeed in your community? Organizations interested in serving nutritious meals to children through a summer program should contact Peggy McAdoo at Child Nutrition and Wellness, KSDE, (785) 296-2276, to learn more about the SFSP.
# # #


When it comes to the unforgettable crisp crunch and sweetness of a waffle cone, count on our famous ready-made waffle mixes. Simply add water to the Vanilla Waf-A-Kone Mix Bag #8212 from Gold Medal for an appetizing vanilla-flavoured treat with 0g trans fat.
Each 2.27kg bag produces approximately 75 cones.
Ingredients: sugar, whole egg, enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), leavening (sodium aluminium phosphate, sodium bicarbonate), artificial flavour.
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Low Fat Rocky Road
Milk, Soy, Egg, Coconut Oil, Tree Nuts
Milk, Cream, Sugar, Nonfat Milk Solids, Corn Syrup, Whey, Cocoa (processed with alkali), Natural and Artificial Flavors (propylene glycol, water, yellow #5, red #40, blue #1), Mono-and Diglycerides, Cellulose Gum, Guar Gum, Polysorbate 80, Carrageenan, Cream Cheese Drop (sugar, partially hydrogenated palm kernel oil, coconut oil, whey, whole milk powder, soy Lecithin, natural flavors, titanium dioxide), Red #40. Cultured with the following Live Active Cultures: L. Bulgaricus, L. Acidophilus, S. Thermophilus, and B. Lactis.
Our products are manufactured in a facility that processes
peanuts, tree nuts, eggs, soy, milk, and wheat products.


We are proud to introduce you to Big Italy, an authentic Italian restaurant that features more
than 100 different pizzas and more than 50 pasta dishes, inspired by Michelangelo Montesanti’s family restaurant in Capena, Italy. Our delectable pasta dishes and pizzas are served in generous portions and will satisfy the most discerning palates.
We welcome you to dine at Big Italy and see for yourself the wonderful service we
provide. Big Italy is open daily for lunch and dinner from Monday through Sunday from 12:00 p.m. to 11:00 p.m. The fun, friendly atmosphere and delicious dishes make for a genuine and unforgettable Italian dining experience — one you’ll want to experience time and again.
Owners: Marco Marzocca, Paulo Simoes and Michelangelo Montesanti.
CLICK TO VIEW TV SPOT


Samrajya Fisheries has been in the field of sourcing, inspection and export of fresh and frozen seafood for over a decade. It has been known for its dedicated and reliable supply.
We provide a wide range of seafood from the Indian coastal waters.
Our association with modern packaging and processing units according to HACCP and approved by EU and US FDA guarantees the best quality of the product.
We deliver by air fresh chilled Tuna, Prawns, Pomfrets, Groupers, Snappers and much more.
We can provide you the best deals with:
§ Our knowledge of India's large Seafood network.
§ Packaging at premium processing units accredited by HACCP, EU, USFDA and ISO.
§ Unmatched quality control standards.
§ State of the art laboratory testing for microorganisms, antibiotics etc.
§ Customized packaging services (Buyers Brand, Label etc.)


Kaite and I wanted to tell you all about our baking night! I wanted to make a few treats for my trip to Philadelphia with my dad and invited Kaite over to help! We made Blueberry coconut-almond muffins, "Skinny Snickerdoodles", chocolate chip oatmeal cookies, and granola!! This is Kaite in the Italic writing! I can't wait to have a baking night at my place! And Definitely making healthy meals to put in the freezer to help when times get busy!
We will definitely be planning one of these nights again in the future for a few reasons.
1. It is always fun to bake with another person. Especially someone like Kaite! And Someone as awesome as Kendra ;)
2. We got to try 4 new recipes and each took home half of the goodies! But- we only did half the work because we each tackled two recipes. Even taking home "half" of a recipe was a lot of goodies!
3. It is a great way to stock pile baked goodies for a trip or the next few weeks. My dad and I were going to be away for a few days so I wanted to make sure we had enough snacks and breakfast items! I have been sharing the yummy treats with my family, and I froze some so I have healthy treats when I need a pick me up :)
My personal favorites were the Snickerdoole cookies that we found on Chocolate Covered Kaite's blog. You can find her recipe here: http://chocolatecoveredkatie.com/2011/11/08/skinny-snickerdoodles/
We made these cookies even healthier by using almond milk instead of regular milk and made sure to use whole wheat flour.
My only suggestion for improving this recipe is to multiply it by 4! I doubled the recipe but only ended up with 10 or so small cookies.
My Personal favorite was the granola! We did half honey-oat with spices, raisins, and dried cranberries. The other half is my favorite.... Chocolate!!!!!!!!!!!!!!!! Need I say more? ;)
If you are making cookies for the holidays-grab a friend to share some of the work! You both end up with a bigger variety with half of the work! And twice the fun <3
Granola was so amazing!
And I loved loved these cookies!!!
All of the goodies!


Instagram makes me hungry. It’s like opening the app cues my stomach to start growling, even if I’m not hungry. That’s because the food photos on there look so dang good. And, there’s no shortage of them — restaurants showing off their menu items, chefs highlighting their creations, and diners showing off the incredible meal they are about to indulge in. As I scroll through the amazing shots of food and drink, it gets me wondering two things. 1, How can I eat that food, right this minute? And 2, how the heck do they get that perfect shot?
We currently manage the Instagram account for one of our clients, a local Pasadena restaurant. Preparing photos to post for them has made the second question even more relevant (though personally, I am still very intrigued by where I can get the food). I’m not a food photographer and the client doesn’t have the budget to hire one (which would have been the optimal solution). So, the question became how can we use the resources we have (i.e. an iPhone) to capture shots of their menu items that will be able to compete with other food pics on Instagram? The photos we were taking never looked as good as the food did in person. And, it was tough finding filters that enhanced the food rather than making it look worse. After some research and lots of trial and error, I found an app that has forever changed the way we capture food — the “Foodie” app.
Foodie is a dedicated camera app for taking pictures of food. Launched by LINE Corporation, Foodie is a free app for both iPhones and Androids. You can take photos directly in the app (which I recommend) or upload a previously taken photo and use the app to make it Instagram worthy. Either way, our food photos are looking much better and are making us hungrier than ever.
We have spent a lot of time trying out the Instagram filters as well as other photo apps, but Foodie really became the most streamlined process with the best result. Here’s how:
1. It has over 30 filters specific for food.
Not only are the filters made for food, they are actually made for specific types of food. There are filters for Ice Cream, BBQ, beverages, and more. Each filter is optimized for food photography helping you to photograph any food you want.
2. It helps you get the best angle.
Often times a “top shot” is the best way to capture food, but I never seemed to get right on top. But, when using the Foodie app camera, it changes colors to let you know when the camera is positioned flat, directly above the food on the table, helping you get the perfect angle for flat lay photography.
3. Adjust brightness for darker shots
First off, natural light is MUCH better for food photos, so hopefully, this feature isn’t needed as much. Also, adjusting for brightness is a pretty common feature in photo apps (Instagram included). But, the one in “Foodie” often serves as the perfect final tweak to your photo.
4. Easy Sharing
Similar to most photo apps, Foodie lets you easily share your finished photo to Social Media, text messages, emails, your camera roll, etc., making for a seamless edit and post process.
All in all, you could spend hours editing and tweaking to get the perfect food photo for your Instagram. And in the end, nothing will compare to an awesome camera with a skilled photographer behind it. But, if you don’t have that at your disposal, then the Foodie app is a great way to make sure your pictures make the food look appetizing, intriguing, and social media worthy.


Yes - it is my 43rd birthday! I have had a perfect day.
What made the day so cool?
Many friends and family called, texted and e-mailed greetings and birthday wishes I didn't work much! I spent a few hours at the salon early this morning. I went to lunch with Brett. I took a nap with no interruptions. I had a fabulous Rib-eye dinner with all my kids and grand-kids. We finished the meal with Brett's homemade butter rum pecan ice cream.


After nearly 50 years delivering early education and care, we know the way to children’s hearts is through their bellies! That’s why our cooks are a key part of what we do. They make sure the children are filled with healthy and nutritious food to power their brains and bodies.
Our cooks are naturally passionate about food, health, and nutrition. And we make sure they have everything they need to bring service menus to life. With over services around Australia there’s plenty of opportunities to expand your horizons and your career. In most services, our cooks enjoy flexible hours making it a great job for people with busy lives.


I recently met the fabulous Tanya Zuckerbrot, MS, RD, celebrity nutritionist, creator of The F-Factor Diet and founder of SkinnyintheCity.com. She has really inspired me to eat healthy and incorporate fiber rich foods into my diet. After meeting Tanya and discovering her daily newsletter, I was thrilled to learn that even though I can’t see her in person every day, her daily newsletter www.SkinnyintheCity.com would provide me with my “daily Tanya fix”-helpful options on dinning out, delicious recipes, and fashion and beauty tips from her. Love it!! Check out my Q&A with Tanya below.###
What inspired you to create the F-Factor Diet?
People may assume that I broke into this industry because I wanted to create a new diet and that I’m solely interested in weight loss. However, my interest in this field truly began in the clinical application of nutrition. I focused on patients with cardiovascular disease and diabetes. I began by working off of referrals from cardiologists and endocrinologists, to help their patients reduce the risk factors for diabetes and cardiovascular disease. I created two diet programs for each group and after three months repeated the blood work for both cardiovascular and diabetic patients. The good news was that all of the diabetic patients had better blood sugar control and the cardiovascular patients had lowered their triglycerides, LDL’s, and their total cholesterol came down. Another thing happened: across the board each patient lost weight.
I did not set out to create a weight loss program, it was just the cherry on the sundae. When I looked at the common denominator of both of the diets that I had created I saw that that they were essentially two very high fiber diets. Everyone was losing weight because fiber has no calories. Fiber takes a long time to digest so the patients were naturally feeling fuller longer from the foods that they were eating, causing them to eat less. At the end of the day the laws of thermodynamics dictate calories in versus calories out. Today, while many of my clients come to me for weight loss, their results are not purely physical but their overall health is also improved.
What is your favorite fiber friendly recipe?
My favorite fiber friendly recipe is a bean soup that I make for my family every week. I love that it can be made several different ways. Not only is there a variety of beans that I can choose from when making it, the beans can be omitted altogether to reduce the calories and grams of carbohydrate per serving. Having a high fiber and protein packed soup in the fridge at all times makes eating healthy on my tight schedule manageable.
Tanya’s Bean Soup
· 1 medium onion, diced
· 1 bag baby carrots, chopped into bite sized pieces
· 1 bag celery hearts, diced
· 1 8 ounce carton mushrooms, sliced
· 4 zucchinis, diced
· 1 head cauliflower, diced
· 1 head broccoli, diced (can substitute fresh for a bag of frozen flowerets)
· 1 pound boneless, skinless cooked chicken breast, cubed
· 32 ounces chicken broth, low sodium
· 2 cups beans*, dry
· 2-4 cups water (2 cups without beans, 4 cups with beans)
· salt and pepper, to taste
Lentil: add 1 tsp cumin, 1/2 tsp coriander, 1 14.5 ounce can chopped tomato
White Bean: add 1 tsp oregano, 1 tsp basil
Split Pea: add 1 bay leaf, 1/4 tsp marjoram
Black Bean: add 1 diced small jalapeno, 1 tsp chili powder, 1 tsp cumin
1. In a large, nonstick stockpot over medium heat add onions and sauté until soft and translucent.
2. Add all the vegetables, chicken and broth.
3. If including beans, stir in with 4 cups of water and corresponding seasonings. If omitting beans, reduced water to 2 cups.
4. Cover and let simmer for 1 to 1 1/2 hours (1 hour without beans, 1 ½ with beans).
Nutritional Information Per Serving (with beans):
205 Calories, 23.8 g Protein, 23.6 g Carbohydrate, 7.2 g Fiber, 2.8 g Fat
Nutritional Information Per Serving (without beans):
162 Calories, 20.4 g Protein, 15.9 g Carbohydrate, 4.2 g Fiber, 2.6 g Fat
What do you enjoy most in your free time?
On my free time I love cooking with my children. I find that when children participate in cooking, they are more likely to try new foods because they feel a sense of pride and ownership making them more willing to try the end result.
What’s a quick way to drop five pounds fast?
Step 1 of The F-Factor Diet! Patients typically lose 2-6 lbs in the first two weeks. Those who embrace The F-Factor Diet are able to not only lose weight at a healthy pace, but to keep it off by incorporating high fiber and low net carb foods into their diets. Unlike many diets that can be unsustainable, The F-Factor Diet is satisfying because you are eating high volume foods, yet consuming few calories.
What is your favorite beauty secret?
I love emphasizing and playing up my eyes, so to balance this look I go light on my lips. To create the nude lip look, I line my lips with a mocha liner and blend with my fingertips. Then, I add a few dabs of concealer to my lips and top it off with a clear lip glass. This probably sounds nuts in writing and people are always so surprised when I tell them how I achieved this look, but I get compliments on it all the time.
What is your favorite beauty product you couldn’t live without?
I love my e.l.f. blush and bronzing powder duo. The bronzer allows me to achieve a sun kissed look year round.
What’s your advice on making the right food choices when eating out?
I tell my patients to always begin their meal with a salad, dressing on the side or a clear broth soup. This way you will be able to resist the breadbasket and fattening appetizers. Starting off with either of these healthy options not only sets the tone for the meal, but you are also filling up on few calories leading you to eat less overall.
Any advice for mom’s looking for great fiber fun food choices for their kids?
We have all heard that breakfast is the most important meal of the day, so make sure that your child starts the day right with a high fiber cereal. Get your kids involved when choosing high fiber foods. I play a game with my kids where I allow them to choose their own cereal at the grocery store. The rule to the game is that the cereal must contain 5g of fiber or more. This allows my children to feel a sense of accomplishment and they are more likely to want to eat the food that they have picked out. Fiber is very important for children, because it allows their energy levels to stay consistent throughout the day. In order to calculate how many grams of fiber your child needs per day, add the number five to their age.
What are your thoughts on the diet/beauty connections?
There is a direct connection between diet and beauty. Foods with refined carbs and excess sugar lead to premature aging and wrinkles. On the other hand, a diet rich in fiber filled foods, antioxidants and healthy fats can be attributed to beauty that shines from the inside out.
What foods do you recommend to start feeling healthy and looking great?
Foods that are high in fiber will not only improve your energy levels, but will also assist in weight loss and management. A diet high in fiber is a truly sustainable and natural detox.
Check out more information on Tanya and the F-Factor and skinnyandthecity.com
And for every valid web comment on this blog only we will give you a Free $5 e.l.f. coupon via email just to say thanks (1 per person, to the first 25 posts only).


Contents 20g (5 Large Tea Bags)
This natural bamboo tea is made by a bamboo specialist company with over a hundred years of experience since 1894.
The Bamboo was grown in the wild and not farmed, making it unique from the very start of this thoughtful tea making process.
When brewed there is an aroma of vanilla with a subtle hint of a sea breeze, the taste is a beautiful delicate natural sweetness.
This Bamboo tea has zero calories, caffeine free, chemical free, preservatives free and fragrance free; lovable tea for all ages at any time of the day.
Recommended brewing: Place one large tea bag into a kettle or jar that holds 1L of water and fill with boiled water, infusing for 5mins.
Made in Kouchi, Japan


Please see the attached letter regarding the Wallace and Grommit Pasta lunch day:
Thank you for all your kind contributions and to everyone who attended our 2 Harvest Festival celebrations. We hope you all enjoyed the delicious soup made by the children at their Rights Respecting morning, yesterday.
This morning all the children, in their teams, took part in a soup making activity which they intend to share with parents at our Harvest Festival celebrations tomorrow. This was our chance to celebrate the work we did in our garden by harvesting our crops, whizzing them up into a delicious soup and sharing it out with others.
We also picked our new team captains:


34 Restaurant - 34 Grosvenor Square (Entrance on South Audley St.) W1K 2HD
Farmison & Co
Farmison & Co – Heritage & Limestone Beef
Thanks to our latest supplier we are now able to bring some of Britian’s original Heritage Breeds to the 34 Mayfair menu including Dexter, longhorn, Galloway, belted gallaway, Aberdeen Angus, black Angus and Shetland. Furthermore we are one of only a handful of restaurants in London that serve High QualityLimestone Beef from the Yorkshire Dales.
Limestone Beef is fed upon wild grass and is, in our opinion the highest quality of British beef available. Reared on the limestone pavements and rugged uplands around Wharfedale and the Nidderdale, theherds are left to roam the lush limestone based pastures and grow at their own pace. The complexity of the carboniferous rock landscape where the cattle are grazed all year round offers a diversity of lime-loving grasses and rare wildflowers, giving their meat a unique and distinctive flavour. That combined with the traditional levels of husbandry adopted with minimal intervention means Limestone Beef takes the principle of organic farming to another level.


A new flavor for the barbecue season. A new flavor that will bring out chicken, red meat and white meat. It will be at its best on the barbecue, obviously. The Bourbon strong flavor, mixed the salt, will give a very characteristic taste to the chicken, for one.
- Salt, paprika, natural bourbon flavour, chili powder, onion, garlic, yeast extract, black pepper, sunflower oil, silicon dioxide (anti-caking agent), citric acid, Cayenne pepper, mustard, cumin, hickory smoke flavour.
Allergen(s) : Mustard


Lunch and Dinner in Hartford
When seeking a delightful dining experience for both lunch and dinner in Hartford, look no further than our establishment. We pride ourselves on offering a diverse and flavorful menu featuring authentic Korean cuisine. Whether you're stopping by for a quick lunch or a more leisurely dinner, our welcoming atmosphere, attentive service, and mouthwatering dishes make us the perfect destination. From traditional Korean favorites to innovative and savory options, our menu caters to a variety of tastes. Join us for a culinary journey that promises to satisfy your cravings and leave you with a memorable dining experience in the heart of Hartford. We look forward to serving you with the best of Korean flavors for both lunch and dinner.


I like to think our tea room is a bit unique. Although it’s only open two days a week, the food doesn’t get rolled over. If it doesn’t sell, it gets eaten by us or given to the wildlife (foxy and badger do well). Now some argue this isn’t good for the accounts, but it’s better for the costumers and gives me loads of stuff to use for blogs. This week we had about 4 jackets left over on Sunday, so I decided to make some wedges. The only tricky bit was what to have with them.
Well, I’m a bit of a superstitious person. If I’m test flying I give the ground team my mobile and if I’m in London I always have champagne and chips with spicy mayo at Searcys at St Pancras Station. This started when I took and passed my first surgical exam!! With results of the second exam out and a pass achieved, I thought I might give making the spicy mayo a go. It’s flavoured with harissa and amazing with chips and a glass of Verve.
- 1 egg yolk
- 125ml olive oil
- 1/2 teaspoon White wine vinegar
- Salt & pepper
- 1 teaspoon each of caraway, cumin and coriander seeds
- 2 teaspoons chilli flakes
- 2 cloves fresh garlic
- Jacket potatoes – for the wedges
Start by checking you have all the ingredients ready and also a friend on hand to help. Luckily dad’s around.
Start by separating the egg, you only need the yolk so you can either throw away the white or use it in something else. Transfer this to a bowl and gently whisk to break up. Now the fun begins, add the oil a drop at a time and whisk till fully mixed.
Mayo at this point will split if you add the oil too fast and it doesn’t get incorporated. You can save it by adding another egg yolk if it does split.
Continue adding the oil a drop at a time (hence the need for dad) until the mix starts to thicken up. Then add the vinegar – it helps to stabilise the mayo.
Now, using your assistant again add the remaining oil in a continuous slow stream whilst frantically whisking. What results is homemade mayo – you can add some mustard, salt and pepper to make lively normal mayo or……..add harissa paste to make something special.
Harissa is sort of like a spicy North African ketchup alternative. It’s made by combining Caraway, Cumin and coriander seeds and gently toasting in a dry pan for a couple of minutes. These are then added to the chilli and ground up in a pestle and mortar.
Then add the finely chopped garlic and grind again in the trusty pestle and mortar. You can add a bit of oil to form a paste at the end.
All that remains is to combine the mayo with the Harissa paste and fold together.
Make a few wedges with the left over jacket potatoes by chopping into 8 and cooking on the Aga in a bit of oil. Season with some salt and pepper.
Serve the wedges with a little ramekin of the mayo, a few olives and some perfectly chilled champagne (Jennie gets Verve, Alice-Moet, Holly edged towards Rothschild but when it’s just me – Pommery)