“All this time and energy spent improving my soil could have been spent growing my food!”
Maybe, but this could have been a disaster.
“The veggie plot down the end of the yard is difficult to visit on a regular basis let alone water, weed and fertilize.”
How about we start with a few pots or containers on the back veranda. Or out the front or side of the house if these are better positions. Just be sure they are convenient.
Into your pots/containers we are going to put a mixture of potting mix and compost. Do not use soil as it compacts in pots.
You can buy pre-made organic composts from garden supply stores or see if your council sells it from the tip.
You can buy or use large pots or other containers. Polystyrene boxes or even waxed vegetable boxes are useful for growing salad vegetables and herbs in to let you get used to the idea of eating out of your garden.
Also available are selected breeds of other vegetables suited to container growing.
Or try a Wicking Worm Box Garden
Later expand to trial a no-dig garden bed.
Even investigate hydroponic systems if these appeal to you.
As your soil builds in the garden you can use this time to assess your site and observe the nature of your piece of land.
Slowly start using small areas to grow more vegetables.
You can earmark sites for fruit trees/bushes.
Start building/planting those windbreaks and climbing trellises.
By the time you have all your ground ready for planting you will already be an expert compost maker and salad veg grower.
You will have researched all you need to know about growing the food you love to eat in your region.
Now you are a garden expert you will need to keep records of your achievements.
That's covered in this article here.


16 December 2014
The following table shows all revised Christmas and New Year collection dates in Dorset (not including Bournemouth and Poole):
|Normal collection day
(recycling and rubbish)
|Revised collection day
(recycling and rubbish)
|Thursday 25 December
||Saturday 27 December
|Friday 26 December
||Monday 29 December
|Monday 29 December
||Tuesday 30 December
|Tuesday 30 December
||Wednesday 31 December
|Wednesday 31 December
||Friday 2 January
|Thursday 1 January
||Saturday 3 January
|Friday 2 January
||Monday 5 January
|Monday 5 January
||Tuesday 6 January
|Tuesday 6 January
||Wednesday 7 January
|Wednesday 7 January
||Thursday 8 January
|Thursday 8 January
||Friday 9 January
|Friday 9 January
||Saturday 10 January
12 December 2014
UK households throw away a massive £12 billion worth of food each year. By taking a few simple steps to avoid wasting food the average Dorset household can save up to £50 each month and contribute to the same environmental impact of taking 1 in 5 cars off the road!
Top 4 tips to reducing food waste:
- Make a shopping list and only buy what you need. We tend to overbuy and overcook and it can lead to food going to waste.
- Make the most of your freezer – Freezing leftovers on the day they were cooked means they can be eaten up to a month later.
- Check your dates – Try and cook food with earlier dates first. Never eat food past its ‘use by’ date but ‘best before’ dates should be safe to eat later on – it just may no longer be at its best.
- Plan meals in advance – Plan your meals over a few days, checking what you have and need to get so that you can use up anything left in the fridge or cupboards can help make sure everything gets used up.
Dorset Waste Partnership provides food recycling collections, helping to ensure that not only is waste food kept out of landfill, it is being used as a resource. Food can be put in the bin loose, in compostable liners or wrapped in a couple of sheets of old newspaper.
11 December 2014
With all the presents, parties and puddings over the Christmas period it can sometimes lead to a lot of leftovers, of the packaging and food kind. So we have got some handy and helpful tips on reducing, reusing and recycling this Christmas.
- Count down to Christmas by eating food from the freezer. It clears space for leftovers and makes use of what’s already there, saving money in the run up to the celebrations
- Leftover food is always around at Christmas, so check out the Love Food Hate Waste website for lots of festive treats made from leftovers. You can put anything you can’t use in the brown bin for food and garden waste.
- A whole range of jars – from cranberry sauce to baby food – can all be recycled: just give them a rinse in your leftover washing up water and recycle them at your local recycling site.
- If you’re having visitors to stay this Christmas, let them know where your recycling bin is and what goes in it. You can also get the kids involved in the household recycling routine while they’re on Christmas holidays
- Remember there are lots of unexpected Christmas items you can recycle like sweet tins, tin foil and aerosols.
- Don’t forget that you can recycle your Christmas cards when you take them down. You can put them in the recycle bin with your paper and card recycling.
- Wrapping paper can also be recycled in the blue bin, as long as its not the metallic or plastic kind
Real Christmas trees will be collected during January in some parts of Dorset or can be taken to a local household recycling centre to be composted.
Please remove all decorations from your tree before disposing of it. Fake or plastic Christmas trees will not be collected.
If you subscribe to the garden waste collection service, you can cut your real tree into small pieces and put it in your garden waste bin for your first collection in January.
5 December 2014
The mulled wine flavours the chicken is cooked in smacks of Christmas and is delicious served with a creamy leek mashed potato or baked potato or you could even serve it with couscous. Accompany with seasonal vegetables or braised red cabbage.
- 75cl bottle red wine
- 1 mulled wine spice bag (or use 1 cinnamon stick, 2 cloves, 4 coriander seeds, little nutmeg and 2 all spice wrapped in a muslin bag)
- 2 washed and scrubbed Satsumas studded with 4 cloves each
- 2 tablespoon dark muscavado sugar
- ground black pepper
- 12 chicken thighs or legs
- 1 tablespoon oil
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 1/2 tablespoon plain flour
- 100g dried cranberries
- 300ml chicken stock
- Put the wine, mulled wine spice bag, Satsumas and sugar in a pan. Bring to the boil and bubble until the mixture has reduced, about 10 -15 minutes. Add the Satsuma studded with cloves.
- Season the chicken skin and in a large pan, heat the oil and fry the chicken pieces until golden. Add the onions, garlic and cook for a further 5 minutes.
- Add the flour and cook, stirring, for 1 min before adding the reduced wine and stock. Bring the mixture to the boil, then cover and cook at 200°C (400°F) mark 6 for about 1 hour, the sauce should be could be the consistency of gravy.
- Uncover the casserole, stir in the cranberries and cook for a further 30 minutes. Remove the Satsuma and put into the compost bin. Serve the casserole immediately.
To freeze: Make the recipe up to the end of step 3. Cool then put into a freezer proof container, label and freeze for up to 3 months.
To use: Thaw over night, put into a flameproof casserole, slowly bring to the boil on the hob. Add the cranberries and reduce to a gentle simmer. Cook for 30 min or until heated through.
4 December 2014
Here’s some ideas and tips to save money and be good to the planet this festive holiday.
Reuse wrapping paper
Don’t throw away wrapping paper – re use it instead. The bigger pieces can be flattened out and used again (kids especially won’t notice the same paper being used year on year), or made into reusable paper gift bags.
Smaller pieces can be used to make gift tags, festive envelopes or used to revamp Christmas decorations for use next year.
Particularly creased pieces can be shredded to provide protective cushioning for gifts throughout the year – or to protect delicate Christmas decorations while in storage,
Reuse or recycle your Christmas cards
Similarly, keep your favourite Christmas cards to one side to recycle into gift tags or recycled decorations next year. Cut others into narrow strips to use as shopping lists – the card is easier to write on than paper when you’re on the go. Keep large cards for crafts – for when you need thin but strong card. There are lots of different ways to reuse them.
If you can’t see yourself reusing them, plenty of high street shops have recycling collection bins especially for cards – typically WHSmith, Tesco and M&S – often with a donation going from the store to a related charity for every bin of cards collected. Some charity shops also collect cards for reusing/upcycling into gift tags and the like.
Give away unwanted gifts & replaced items
Don’t wait until you spring clean – de-clutter now while all the new additions are fresh in your mind.
Give away items that you don’t want or won’t use, or old items that have been replaced by something shiny and new – the sooner you give it away, the sooner someone else will get some use out of it, and it might stop them having to buy new-new in the January sales
Be kind to your Christmas decorations
Store them away carefully and you’ll be able to use them year on year – meaning less waste going to landfill and reducing your need to buy new stuff.
As well as shredded wrapping paper, you can use packaging (such as moulded expanded polystyrene foam and formed plastic) from new toys or gadgets to protect delicate items. Wrap tinsel and strings of Christmas lights around a kitchen roll tube or a plastic bottle to avoid tangling. Label boxes so you can find them again easily.
If you don’t have any space for storage, don’t throw away decorations – pack them away neatly and offer them on Freecycle/facebook sites
13 November 2014
Here’s a novel idea from Sweden to get more people to recycle their glass bottles – by making it into a game.
Check out the video.
10 November 2014
Each year over 40 million poppies are produced for use during the Poppy Appeal and Remembrance. Recycling will help to offset some of the cost of producing the poppies and allow more funds to go towards the vital work the Legion does in supporting the whole Armed Forces family.
This year the Royal British Legion has partnered with Sainsbury’s to provide a recycling initiative for the famous paper poppies.
Sainsbury’s are collecting paper poppies after Remembrance Day at their supermarket customer service desks until 24 November, to enable the Legion to re-use or recycle them.
Look out for the distinctively marked collection boxes.
6 November 2014
A yummy supper for midweek, this cassoulet uses store cupboard ingredients which can be served with crusty bread to mop up the sauce or, if you prefer, leftover rice or mashed potato.
Serves: 4- Prep time: 10 minutes – Cooking time: 10 minutes
- 1 tbsp olive oil
- 1 onion, chopped
- 360g pack jumbo frankfurters, sliced
- 400g can chopped tomatoes
- 400g can mixed beans, drained and rinsed
- 1 tbsp tomato purée
- Heat the oil in a large saucepan and fry the onion for 3 minutes, add the sausage and fry for 2 minutes. Stir in the chopped tomatoes, beans and tomato purée.
- Bring to the boil, cover and simmer gently for 10 minutes, stirring occasionally.
- Serve with salad and crusty bread.
Try using a tin of baked beans for a more child friendly flavour.
Canned frankfurters are a good substitute and a useful store cupboard ingredient. Leftover cooked sausages work well too.
Add herbs, BBQ sauce or chilli for extra flavour.
31 October 2014
Here’s a refreshing and healthy way to use up the Halloween pumpkin with this recipe from Love Food Hate Waste. Save money and avoid waste!
- 1 small pumpkin
- 2 red peppers
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- ½ teaspoon juniper seeds
- 100g celery, chopped
- 2 small red chillies, deseeded and finely chopped
- 1 litre vegetable or chicken stock
- Large bunch of fresh coriander, chopped
- Black pepper
- 2 tablespoons of crème fraiche
- Pinch of Spanish smoked paprika
- Quarter the pumpkin, remove the seeds (don’t discard them, they are lovely when roasted and make a great nibble – see our great recipe).
- Cut the red peppers in half, remove the seeds and place them with the pumpkin onto a roasting tray. Drizzle the flesh with a little olive oil and place into a pre heated oven set at gas mark 6/200C/400F and roast for about 40 minutes.
- Remove from the oven. Scrape the flesh from the skin of the pumpkin and place to one side along with the roasted pepper.
- Heat a little olive oil in a saucepan; add the chopped onion, crushed garlic, juniper seeds, celery and red chillies. Cook for a few minutes until the onions and celery are soft.
- Add the pumpkin and red peppers, the stock and finally the chopped coriander. Bring to the boil, reduce the heat and allow to simmer for 15 minutes. Season with salt and freshly ground black pepper and then process the soup in a blender to make it smooth.
- Serve with a spoonful of crème fraiche over the top sprinkled with a little paprika.
30 October 2014
In the UK in the run up to Halloween it’s estimated that over a million pumpkins are bought ready to be carved into ghoulish lanterns that will adorn doorsteps and windowsills across the country.
Seasonal celebrations bring their own waste and Halloween, is no exception as around 90% of sales of pumpkins takes place then, bought to make Jack O’Lanterns to ward off those pesky witches and ghosts. However how much of the actual pumpkin, which you’ve paid for, do you actually use?
Pumpkin carving is a great way to amuse the kids but what happens to all the succulent orange flesh that has been scooped out of the pumpkins you’ve displayed on your doorstep?
It’s usually among the mountain of fresh tasty vegetables we throw away every year – costing us money! Pumpkins are rich in vitamins and minerals and a great food source; however it is often the case that once carved; many people simply throw away the tasty contents of the pumpkin– a ghastly thought! To help you save money and stop it going to waste, Love Food Hate Waste has some delicious pumpkin recipe suggestions for you to try:
Here are some great and tasty ideas from Love Food Hate Waste to save money and waste.
If you are unsure of where to put your pumpkin once Halloween is over, cut it up and pop it in your food caddy waste bin for recycling.


Traveling and LOVE ice cream?
Ice cream is a uniquely nostalgic treat for Americans. Every town has at least one ice cream parlor, and if you ask the locals, they’ll tell you exactly what to get. We all have our favorites but what about something new?
A scoop of butter pecan on a waffle cone, a hot fudge sundae with walnuts, or something less traditional like honey lavender gelato—for decades ice cream makers have been looking for a way to impress the eyes (and stomachs) of frozen treat lovers nationwide.
Here are a few of those shops that are a scoop above the rest!
Azucar Ice Cream Company, Miami, FL
When you think of Cuban food, ice cream might not be the first thing that comes to mind. But this Miami ice cream shop has created dozens of Cuban-inspired flavors that are anything but ordinary. They’re most famous for the Abuela Maria®—vanilla ice cream infused with pieces of guava and cream cheese, topped with a galletas Maria (a Cuban tea biscuit). But regulars also love the platano maduro (sweet plantain) and caramel flan flavors.
Bassetts, Philadelphia, PA
Philadelphia’s Reading Terminal Market is packed with delicious delicacies you won’t find many other places, including Bassets Ice Cream—a mainstay in the market since it first opened in 1892. The shops more than 40 flavors span the gamut from butter almond to pomegranate blueberry chunk.
Lick Honest Ice Creams, Austin, TX
What could be better than (nearly) guilt free ice cream? At Lick, guests can enjoy their ice cream and feel good about it to, with flavors made exclusively from locally sourced ingredients. For adventurous ice cream connoisseurs, the shop offers scoops like roasted beet and mint, dark chocolate olive oil sea salt, and Horchata, as well as a number of vegan and dairy free options.
McConnell’s Fine Ice Cream, multiple locations in Southern California
For nearly 70 years, this Southern California shop has focused on crafting ice cream made from the best, high-quality ingredients they could find, and has maintained strong partnerships with local farms and dairies. If you’re looking for a taste of California, try the shop’s wild berry chip or Eureka lemon and marionberries flavors.
Zaharakos, Columbus, IN
For a real trip back in time, Zaharakos ice cream parlor has been serving guests in the Columbus area for more than 100 years! That’s a long time to perfect their ice cream, and though you won’t find crazy flavors (raspberry chocolate chip is about as wild as it gets) the shop does offer traditional classics like ice cream floats and malts, as well as banana splits and sundaes.
Crank & Boom Ice Cream Lounge, Lexington, KY
What began for Mike and Toa Green as a venture into their own Thai restaurant quickly became a completely different business entirely. Their signature coconut flavor ice cream grew into a handful of other notable flavors—Kentucky blackberry and buttermilk, blueberry lime cheesecake, and bourbon & honey—to name a few. They also make all of their cones and sauces in-house, and offer a “spiked scoop” (a single scoop of any flavor with a shot of liquor on top)!
Rowley’s Red Barn, Washington, UT
People may visit this ice cream shop for its incredible views of Utah’s mountains, but they stay for the incredible ice cream and family fun activities on this 900-acre farm and orchard. Red Barn isn’t just an ice cream parlor, it’s a family-owned fruit farm, so you can imagine how delicious the fruit-based flavors are.


Vegetarian-friendly options around campus
February 12, 2015
Not all dishes that claim to be vegetarian or vegan meet the standard. Some restaurants offer only one or two dishes and mislabel dishes without understanding what restrictions make up the dietary choices of their customers.
Vegetarianism is a diet that does not involve the consumption of any animals, where veganism refuses the consumption of any product derived from an animal including unfertilized chicken eggs and dairy.
Both diets also require animal fat and grease to be avoided in the cooking process, which leads to difficulty when deciding to eat with meat eating friends. Vegans and vegetarians alike can feel like a burden to friends whom have to take into consideration their dietary choice when going to a restaurant for a social gathering.
What makes matters more difficult is that the limited amount of options on campus almost forces most to eat the fast food option.
Fortunately there are restaurants near campus that offer vegetarian and vegan selections other than just fries or salads.
1. China Best, 26775 Hayward Boulevard, Hayward, California 94542
Just a short walk from campus, this restaurant offers more than 10 vegetarian and vegan dishes, with plenty of chicken, pork, and beef options for friends to enjoy. They even have spice options for some dishes if you want some kick to your plate. Enjoy their lunch special from 11 a.m. to 3 p.m. daily that comes with a side of rice or noodles and comes with a sweet and sour soup.
2. Chavez Market, 24601 Mission Boulevard, Hayward, California 94544
Located right down the hill, this Latin grocery store has a taqueria with more than just a vegetarian burrito. Their all day breakfast dishes include chilaquiles or huevos rancheros that come with salsa, Spanish rice and beans, with meat as an add on choice instead of having to ask to remove it. The grocery store also contains many produce and quick cook dishes.
3. Favorite Indian Restaurant, 24052 Mission Boulevard, Hayward, California 94544
This is an all you can eat buffet style restaurant with vegetarian, vegan, and meat options constantly being replenished. Enjoy some nyan bread (plain or garlic) along with some mushroom curry, while your friends can have some chicken samosas. Buffet visitors can enjoy various amounts of endless dishes and watch Bollywood movies across their many television stands.
4. Red Chili, 29583 Mission Boulevard, Hayward, California 94544
This Thai and Vietnamese fusion of fried rice, fried noodles, and thai curry gives the choices of chicken, pork, beef, tofu or just veggies. If you order the veggies or tofu options, the servers ask if egg is fine with your food, so vegans can feel its safe to eat based on their choice.


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Serving up a wide variety of gourmet burgers and brews on tap.
Serving up a wide variety of gourmet burgers and brews on tap. Lunch and dinner.


High quality dried fruit
About AFTAB NAFIS
Enjoy the delicious taste Nuts dates fig
Aftab Nafis Trade Development Company is active in the field of pistachios and dried fruits with more than twenty years of experience. In this collection, we have been able to supply high-quality pistachios of the almond variety, pistachio nuts and dried fruits. Aftab Nafis is active in the field of product supply, packaging and delivery, and by creating a link between the manufacturer and the exporter, it helps to facilitate the export process, because our main goal is to earn currency and improve the quality level of products for supply in global markets.
all types of dates


As an international and domestic blogger, I constantly take clients and partners out for meals because I know discussions and decisions happen over the table.
I find myself traveling to Woodland Hills and other parts of the San Fernando Valley more frequently in the past few months, as many of my dance rehearsals or meetings are in the area. Even after living in LA since 2002, I still don’t know much about the Valley or canyons.
Whether it’s my guests’ first time in Los Angeles or they want a trusted comfort meal from a name they recognize, BJs Woodland Hills is a new place for my girl boss meetups.
When I’m hosting clients, partners and guests, I’m often asked, “what do you recommend?” or “what’s good?”, and I like to to take them to a location that has a mix of different savory flavors to try. I tend to lean towards spicy food, but I know that a small percentage of people like or can digest food as hot as I like it, so I look for different flavors and textures that everyone can enjoy.
I’m also asked about are classic American flavors-with clients from the UK, Latin America, and Europe-because American food isn’t recreated in those areas well and many clients are curious about our guilty pleasures. (Uniquely American foods that are a huge hit with international clients are nachos and hot wings).
Appetizers are perfect samplers because of their bite size portions! They also work well for midday or early happy hours meals, try:
Loaded Nacho with Tri Tip: Crispy corn tortilla chips with housemade Sriracha queso, melted Jack & Cheddar cheese. Topped with housemade fresh guacamole, fire roasted salsa and pico de gallo, sour cream and jalapenos
Best Beginnings Appetizer Combo: Spinach and Artichoke Dip, Mozzarella Sticks, Avocado Eggrolls, and Boneless Wings (I tried the Sriracha and Root Beer glaze for the wings)
I stopped having an interest in sports since I quit working my bartending job 10+ years ago, but when I have clients from certain cities that want to check the scores on their favorite hometown teams (and even share their some bragging rights) then bar side beers, ribs and burgers are a hit.
In LA, whether clients and partners are visiting or they relocated here, they want a taste of their hometown. Having an option to check in with their favorite teams in a comfortable setting is often a great ice breaker and relationship builder.
Bistro Burger ~ Fire grilled beef patty with apple wood smoked bacon, caramelized onions, fresh sweet tomatoes, spinach, pickled red onions, topped with goat cheese crumbles with roasted garlic aioli served on a Parker House bun with fries
I’ve been on a weight loss journey for the past two months (loving my results so far!) With my plan I have some flexibility, so I decided to make this meal at BJs a cheat day.
Cheat days are supposed to eliminate the guilt and cravings from dieting, but when the sluggishness and bloating kicks in from over indulging, the guilt isn’t gone, it’s multiplied.
But BJs had an enlightened menu to help me through this cheat day, while I still like to sneak in a few fries or nacho bites, a lightweight kale salad or zucchini “zoodle pasta” is gluten free, low carb, and packed with protein to stay on my plan.
Blackened Chicken Zucchini: Blackened chicken breast, zucchini noodles, red onions, fire roasted red peppers with a creamy Alfredo and San Marzano marinara sauce, sprinkled with green onions and Parmesan cheese
Good people often know more good people, and this makes you want to join their circles, meet their friends and follow them to their favorite places.
But when you’re in a leadership role, when you treat someone to a meal, the service they experience matters. No matter where you take your guests, the location service reflects you and your choices.
Whether you ask your server to take pictures, or what is gluten free or diet friendly, you want the friendliest staff around your guests to make them feel welcome. In Woodland Hills, service was pleasant, patient and prompt, and yes, the servers took tons of pictures for me.
I’m a believer that meals with friends are the best moments, and as a girl boss, you will spend a huge amount of time building relationships. The next time you need a a place to dine with your clients, make BJs at Woodland Hills as your next stop!
(And the Woodland Hills location has great spots to take pictures for the Gram too, in case you dine with other Creatives too).
This post is sponsored by BJs Restaurant and Brewhouse in Woodland Hills, CA, which provided complimentary food in exchange for media content.
All opinions expressed are my own.


My Notes from Salt Fat Acid Heat
I’m an intuitive cook, improvising on recipes freely when I use them at all. That’s why Salt Fat Acid Heat is the perfect cookbook for me.
It’s an exploration of the underlying principles of good cooking, explaining the science behind how ingredients behave and the why behind the norms of cuisine. The information is presented in an accessible and engaging way, so the knowledge can be internalised and applied freely. It empowers with knowledge rather than dictating by rote.


I have had some glorious days! Here are two of my favorites!
Recipe is as simple as can be!
Pear Cardamon German Pancakes
*preheat oven to 425*
for 3 people I use
1 cup milk
1 cup flour
1 T Cardamon 1 T brown sugar
heat cast iron skillet over high and melt butter. beat eggs in bowl. add milk. add flour and mix. once the butter is melted saute the pears until lightly browned and add cardamon. pour batter over pears and place in middle of oven. bake for 25 minutes. ENJOY 🙂 !
I love it when my days can go like this…
wake up to a quiet house. drink coffee and look into my snow filled mountains. make a deliciously nourishing breakfast. share that breakfast with family and friends. spend a glorious amount of time in the sunshine! do some creative work. make a wonderful and thoughtful dinner. read my book and go to bed feeling fulfilled and tired in my bones!
I hope each of you end your day feeling glorious!


Springfield Public School Being one of the most prestigious CBSE Boarding Schools has never compromised on meals for students. We understand & consider nutritious meals are very important for physical and mental growth, also overall development in early life. Food habits during the initial years can influence preferences and practices in later life.
A healthy diet contributes tremendously to improve the well-being of children and their potential learning ability, thus contributing to better school performance. Young children do not choose what they eat, but as they grow, they become more independent progressively and start making their own choices. Here at Springfield, we keep in view all these points and the meals are served accordingly.
The school provides both Vegetarian nourishing, healthy meals to the students. The school is very particular about cultural and religious sentiments and neither pork nor beef is ever served. Special care is taken to provide a balanced diet of cereals, fresh milk, butter, eggs, cheese, meat, vegetables, and fruits.
The school grows its own Vegetables & Fruits. Springfield also has an in house Dairy Farm & Bakery. Most of the vegetables are cultivated using modern concepts of organic farming. The students at Springfield are taught & encouraged farming organically so as to protect the environment and to live a healthy life.
On the advice of the Medical Officer, special diets are also provided whenever needed. The refectory has a modern, mechanized kitchen and non-stop supply of filtered water managed by a professionally trained Catering-Manager. Our Dining Hall is also Air-Conditioned.
Dining is a special time as all eat together in a ‘Family Style’ in a large Dining Hall. Quality home style, hygienic, nutritious Vegetarian and Non-Vegetarian Indian, Chinese and Continental meals are served. All the children eat together under the supervision of the Hostel staff.
|Monday||Bread Jam, Butter, Seasonal Fruits, Fried Rice Mint Sauce, Cornflakes Milk.||Patties/Burger, Pastry, Flavored Milk, Juice Biscuit, Namkeen, Chocolate, Chips, Wafers, Muffins||Rajma, Rice, Raita (Boondi/Veg.) Chapati, Salad, Pickle, Mint Sauce.||Chana Dal, Seasonal Vegetable, Rice, Chapati, Salad, Papad, Pickle, Mint Sauce, Cold Kheer|
|Tuesday||Seasonal Veg. Stuffed Parantha with Curd, Pickle, Vegetable Fried Rice, Mint Sauce, Tea||Bread Pakoda / Pastry, Flavored Milk, Juice Biscuit, Namkeen, Chocolate, Chips, Wafers, Muffins||Kari Pakoda, Seasonal Vegetable, Rice, Chapati, Salad, Mint Sauce||Mushroom Matar, Moong Chilka, Rice, Chapati, Salad, Mint Sauce, Sweet Vermicelli|
|Wednesday||Poha, Potato Stuffed Sandwich, Mint Sauce, Seasonal Fruit, Fried Rice, Milk.||Macroni, Pastry, Flavored Milk, Juice Biscuit, Namkeen, Chocolate, Chips, Wafers, Muffins||Kabuli Chana, Kulcha/Bhatura Veg. Pulao, Salad, Pickle, Mint Sauce.||Shahi Paneer, Paneer Masala, Rice, Chapati, Salad, Pickle, Mint Sauce, Ice Cream.|
|Thursday||Mayonnaise Sandwich, Bread, Jam, Veg. Fried Rice, Mint Sauce, Cake, Milk.||Bread Pakoda, Pastry Flavored Milk, Juice Biscuit, Namkeen, Chocolate, Chips, Wafers, Muffins||Dal Makhani, Aloo Fry, Macroni Salad, Rice, Chapatti, Mint Sauce, Pickle||Arhar Dal, Seasonal Vegetable, Veg. Pulao, Rogni Roti, Salad, Pickle, Mint Sauce, Flavoured Milk.|
|Friday||Veg. Cutlets, Bread Jam, Tomato Sauce, Mint Sauce, Porridge, Banana Shake, Fried Rice||Patties, Pastry, Flavored Milk, Juice Biscuit, Namkeen, Chocolate, Chips, Wafers, Muffins||Sambar, Dosa, Idli, Vada, Coconut Chutney, Rice, Salad||Veg. Pasta, Masoor Saboot, Seasonal Vegetable, Rice, Chapati, Salad, Pickle, Mint Sauce. Custard.|
|Saturday||Pav Bhaji, Bread Jam, Mint Sauce, Pickle, Tea, Cold Coffee, Fried Rice||Samosa, Pastry, Flavored Milk, Juice Biscuit, Namkeen, Chocolate, Chips, Wafers, Muffins||Black Chana, Seasonal Vegetable, Rice, Chapati, Salad, Pickle, Mint Sauce.||Kadhai Paneer, Rice, Chapati, Salad, Pickle, Mint Sauce, Ice Cream.|
|Sunday||Potato Stuffed Parantha with Curd, Pickle, Bread Jam, Mint Sauce, Tea, Fried Rice||Canteen||Veg. Manchurian, Veg. Fried Rice, Noodles, Veg. Macroni, Salad, Mint Sauce.||Nutri Nuggets, Mix Dal, Chapati, Salad, Mint Sauce. Milk.|


So you want to make some homemade dog biscuits for your pup? Here’s a great and super simple recipe that, I promise, your pup will enjoy.
Why did we start making homemade treats?
Chase isn’t a picky eater, but that didn’t mean he wasn’t selective with his treats. For off-leash training we needed a really high value reward that kept him coming back to us rather than pursuing whatever scents he would find. With that being said, we wanted something that was delicious, healthy, and easy to bring in treat bags that didn’t create a mess.
Not only does he love these treats more than anything, but they store well, break up easily for small treats and take less than 30 minutes from start to finish!
We would recommend that you store them in the refrigerator or freezer so they last a bit longer. Many dogs will eat them out of the freezer and love it so don’t be shy about making them nice and cold!
These treats also make great gifts for other dog owners. We always wrap them up and pass them out around the holidays- not only are they fun presents but the treats seem to be holiday inspired as well.
1 cup of pumpkin puree
1/2 cup of peanut butter
3 cups of oats
2 Tablespoons of bacon grease (or coconut oil, any oil that will harden at room temperature)
1/4 cup of peanut butter
Mix pumpkin puree, peanut butter and oats into a large mixing bowl
Roll out the mix or form them into ball shapes and flatten to the same size
Cut & design them into fun shapes
Bake at 350 degrees in the oven for 15-20 minutes until slightly crunchy
Cool before serving
Melt bacon grease (or other oil that will harden at room temperature)
Slowly mix in peanut butter until melted
Drizzle on top of cooled cookies
Place in refrigerator or freezer for longer lasting treats


The canteen is the lifeblood of the students which is a focal place for rest and refreshment. Canteen has become a welcome break for both the students and staffs and is the daily hob-nob in the busy college hours. GNI has a full-fledged cafeteria within the campus which has hundred students sitting capacity with a beautiful infrastructure, catering the needs of students and staff. The canteen enables all students to have snacks, soft drinks and hot beverages. A variety of hygienic food and snack items includes South and North Indian Meals, Variety Rices, Tandoori, Chat, Chinese Foods, Cakes, Fresh Juices, Fruits; Ice Creams galore are highly popular among students as well as staffs at nominal rates. Students enjoy their food in the clean, well maintained, aesthetic and appetizing atmosphere. Kitchen staff takes care to provide the students and staff a nutritious and hygienic food with a lively home surrounding.


So these are just delightful. Huge thanks to About Time for sending me a container of Cinnamon Chip protein pancake mix to try!! Since protein pancakes are one of my favorite things in life you can imagine my excitement about coming home to a container of this deliciousness.
These pancakes are seriously legit. Like I actually think about them in my free time. There are two flavors (cinnamon spice and chocolate chip), both of which have 21 grams of protein, 12 grams of sugar, and 6 grams of fiber. The cinnamon chip flavor actually has little cinnamon chips in it that are heaven. Really, really delicious. I made a batch for other fitness/food loving friends and they got rave reviews as expected ;). The protein source in the mix is a whey isolate and it’s combined with a gluten free oat flour, buttermilk, flax, spices, and stevia. Photo of the full ingredient list below.
Now let’s talk about how easy these are to make. You just take 1/2 cup dry mix, add 1/4 cup water or almond milk, mix the two together with a fork, and cook them. They’re slightly sweet but not too sweet, and honestly just really good. Genius idea About Time.
As far as price goes, it looks like a 1.5 pound container of mix ranges from $19 – $23 (see here).
ALL THE STARS you guys. These are pure protein pancake glory. I topped this batch with hemp hearts and goji berries, and am already looking forward to other topping adventures (hi nut butters, fresh berries, coconut whip cream…..).


Developed for Windows Phone by American celebrity chef Martha Stewart, Everyday Food enables users to browse fresh ideas for quick, easy, and delicious meals. Users get daily meal recommendations and can search for meals using a keyword or browse by type of meal.
- The user interface is high contrast and well aligned with the Martha Stewart Living brand.
- The application uses the native Segoe font ensuring a clean, light, and open look.
- Colourful and lightweight illustrations are used throughout the app to entice users to try new recipes.
- Meal categories are colour-coded to improve discoverability.
- Each recipe listing includes well-designed icons to help users quickly scan each recipe’s cooking time and number of servings.
- The application opens with a vertical list of suggested recipes for that night’s dinner. Users can also swipe to access featured recipes grouped by popular categories such as dessert, pasta and "easy".
- Tapping each recipe reveals a scrolling view containing the recipe photo, ingredients, instructions and a form to jot down personal notes and comments.
- Users can also search for recipes by ingredient or recipe name.
- Users can navigate back from all views using the dedicated hardware key.
- Users can also favourite a recipe or pin it to their home screen by tapping an icon located on the application bar.


When you’re stressed, you may start to hear the siren call of ice cream, French fries, and potato chips. But tempting as it may be to reach for these foods, there are better choices that will actually help relieve anxiety—and won’t have a detrimental effect on your waistline.
Avocados are packed with B vitamins (proven stress-relievers), as well as monounsaturated fats and fiber, both of which help keep you full, says Gans. She recommends whipping up some homemade guacamole (but sticking to the suggested two-tablespoon serving size) and eating it with black bean chips. Alternatively, you could also just take half the fruit, add a squeeze of lime on top, and eat it with a spoon. Since avocado’s so creamy, it can actually satisfy ice cream cravings, says Gans.
Having plenty of antioxidants, raspberries are an awesome low-calorie snack, which can balance the level of sweetness and sugar in your body. Higher contents of vitamin C will further boost your immunity too. Raspberries are considered good for relieving stress and anxiety. Eat as a snack or for breakfast when tossed in a bowl of fresh yogurt.
This fiber-packed food will keep you full and give you an instant lift to overcome stress. “Oatmeal helps with the production of serotonin, which is the feel-good chemical in our bodies,” says Gans. Use nonfat milk to make it (you’ll get extra protein and calcium), and mix in almond butter for added fiber and protein.
Green tea contains theanine, an amino acid which not only protects your body from cancer,but also act as slimming agent for the body. It improves the functionality of your brain to help combat stress and helps keep your waistline down.
Sources & Image


Losing weight can be a challenging task, but adding the right foods to your diet can make it easier. The right combination of foods can not only help you feel full and satisfied, but also support weight loss by providing the necessary nutrients your body needs to function optimally.
Here are 5 foods to eat at each meal for faster weight loss:
- Breakfast: Oatmeal
Starting your day with a nutritious breakfast can set the tone for the rest of your day and help keep you on track with your weight loss goals. Oatmeal is a great breakfast option for weight loss because it’s low in calories and high in fiber. Fiber helps keep you feeling full for longer, preventing overeating and overeating is one of the biggest obstacles to weight loss.
One serving of oatmeal (1/2 cup) contains about 150 calories and 5 grams of fiber. To make it even healthier, top it with fresh berries, nuts, and a drizzle of honey for added flavor and nutrients.
- Lunch: Salad
Salads are a great way to add more greens to your diet. Leafy greens are low in calories but high in nutrients, making them an excellent option for weight loss. A large salad with a variety of greens, such as spinach, romaine lettuce, or mixed greens, can provide the vitamins and minerals your body needs without the added calories.
In addition to greens, add in some protein to your salad, such as grilled chicken or tofu, to help keep you feeling full and satisfied. Top it off with a healthy dressing, such as balsamic vinaigrette, to add flavor without adding extra calories.
- Dinner: Chicken or Fish
Dinner is an important meal and choosing the right foods can help support weight loss. Chicken and fish are both lean protein sources that are low in calories and high in nutrients. These types of protein are essential for building and maintaining muscle mass, which helps burn more calories even when you’re at rest.
When cooking chicken or fish, choose healthier cooking methods, such as grilling or baking, instead of frying. Serve it with a side of roasted or steamed vegetables for a well-rounded, nutritious meal.
- Snacks: Berries
Snacking can be a challenge for those trying to lose weight, but with the right choices, it can be a helpful tool. Berries are low in calories and high in fiber, making them a great option for snacks. Berries are also packed with antioxidants and vitamins, helping to support a healthy immune system.
One serving of berries (1 cup) contains about 80 calories and 4 grams of fiber. Enjoy them as a snack on their own or add them to a smoothie or yogurt for added flavor and nutrients.
- Drinks: Green Tea
Drinking enough fluids is important for weight loss and overall health, but choosing the right type of drink can make a big difference. Green tea is a great option for a low-calorie drink that supports weight loss. Green tea contains caffeine and catechins, which help increase metabolism and boost fat burning.
One serving of green tea (8 ounces) contains about 30 calories and is a great alternative to sugary drinks. Try to drink it without adding sugar or cream to keep the calorie count low.
Incorporating these 5 foods into your diet can help you reach your weight loss goals faster. Just remember to eat them in moderation, and always listen to your body and its hunger signals. The key to successful weight loss is to make healthy choices, eat a balanced diet, and be consistent with your eating habits.


Enter your zip code into the field below to find out if we deliver to your area.
Our products are sourced from Fair Oaks Farms, an industry leading farm based in Indiana. With the addition of pigs and chickens to this already well established dairy farm, we are able to provide you with all of your farm fresh needs.
Fair Oaks Farms Fresh Delivery saves you time by hand delivering your milk, cheese, eggs, bacon, and other farm products. Once signed up you will be able to customize your cooler which will then be delivered to your home.
Find out about special offers, new items, and new delivery areas as well as news about Fair Oaks Farms Fresh Delivery.
At Fair Oaks Farms Fresh Delivery, we pride ourselves on providing our customers with farm fresh products from one of the greatest dairy farms in the country.


Who DOESN’T LOVE FOOD, right? Well, you’re in for a real treat. It hit me one day to put together a cookbook of my favorite dishes I make at home for breakfast, lunch and dinner. Well, WHO’S HUNGRY? was born (in my kitchen) for all to enjoy in their homes as well. Since I like a wide variety of dishes from different cultures, I made sure there was a huge variety of easy-to-make and ultra delicious meals. I will tell you this … every man/woman, college student, family in America and around the world or who likes delicious (home-cooked) meals or wants to learn how to cook or learn a few new tricks in the kitchen or a few new dishes to add to their current list of meals they currently make … MY COOKBOOK is a MUST-HAVE in their kitchen!
PAPERBACK (8.5″ x 11″) $19.95 + S/H | EBOOK $14.95


Rosh Hashanah literally meaning is the Jewish New Year.
Rosh Hashanah 2018 will begin at sundown on Sunday, Sept. 9, and will continue through nightfall on Tuesday, Sept. 11, marking the start of the Days of Awe, a 10-day period of reflection and repentance that concludes with Yom Kippur, or the Day of Atonement.
Rosh Hashanah is a two-day celebration. It marks the beginning of the year, according to the teachings of Judaism, because it is the traditional anniversary of the creation of Adam and Eve.
Rosh Hashanah customs include sounding the shofar, as prescribed in the Torah.Its customs include attending synagogue services and reciting special liturgy about teshuva, as well as enjoying festive meals.
There is a tradition at Rosh Hashanah to eat symbolic foods meant to help ensure a good new year. There’s both Ashkenazic (Eastern European) and Sephardic (Mediterranean) traditions and includes recipe suggestions for integrating symbolic foods throughout your holidays menus.
Another option is to incorporate lots of simanim into a single dish — think salads, grain pilafs, or sweet stews called tzimmes.
Eating symbolic foods is now a tradition, such as apples dipped in honey, hoping to evoke a sweet new year.


Mama mia, that’s a spicy meatball.
That 1969 Alka Seltzer commercial is before my time…no, really, it is…but, that phrase popped right into my head when I popped a Buffalo Bleu Turkey Meatball into my mouth.
Buffalo Bleu Turkey Meatballs are s-s-spicy and oh-so-awesome. And, they are way less messy than a chicken wing on Super Bowl Sunday. No bones. No sauce on your cheek. No sticky fingers.
If you follow my blog at all, you’ll notice that many of my “appetizers” are eaten at my house as a meal. No exception for Buffalo Bleu Turkey Meatballs. This was a recipe that my whole family happily enjoyed for dinner.
- Vegetable oil
- 2 lbs ground turkey (7% fat)
- 1/2 cup celery, minced
- 1/2 cup onion, minced
- 1/2 cup panko bread crumbs
- 1/4 cup blue cheese crumbles
- 2 oz light cream cheese
- 1 egg
- Cracked black pepper to taste (8 cranks of the pepper grinder for me)
- 4 Tbsp unsalted butter, melted
- 1 cup Frank’s RedHot sauce
- Crumbled bleu cheese
- Bleu Cheese dressing/dip (I love Litehouse Original Bleu in the found in the refrigerated produce section)
Step 1: Move oven rack to approximately 6 inches below heating coils. Turn on oven to High Broil.
Step 2: Lightly oil a rimmed baking sheet. I lightly brushed vegetable oil over the bottom portion of a broiler pan.
Step3: Throughly combine all meatball ingredients in a large mixing bowl. I used my hands.
Step 4: Shape meat mixture into 1 inch meatballs and place on the oiled baking sheet.
Step 5: Broil meatballs for 7 minutes. Meanwhile, mix the basting sauce of melted butter and Frank’s together in small bowl.
Step 6: Remove meatballs from oven, switch oven on to bake at 375°F. Generously brush basting sauce over each meatball. Use all of the sauce.
Step 7: Bake meatballs for 20 minutes.
Step 8: Remove meatballs from oven. Serve warm with bleu cheese crumbles, celery pieces and maybe a little bleu cheese dressing to help put out the fire.


Back in October, the good folks over at AgLocal had the brilliant idea to crowdfund an entire cow. Zero waste, direct from the farmer, direct to the consumer.
The wild yet delicious idea turned into reality in just a few hours, as AgLocal spun up a quick Crowdhoster site to gauge demand. Within days, the entire cow was funded, and hundreds of Bay Area residents had the chance to meet their local farmer to pick up their cuts of meat. Another great example of using Crowdtilt to build community, and pull something off that could not happen without the power of crowdfunding.
After seeing this campaign pop up, we couldn’t help but procure 1/8 of the cow for ourselves. Texas-rooted, we’re not shy about being an office full of protein fiends. But we found ourselves scratching our heads once our freezer was packed to the brim with high-end steak, but no means to cook it up.
Enter Kitchit, the book-a-chef service just down the street from Crowdtilt HQ.
Our team collected money on Crowdtilt to hire Chef Damon Stainbrook to grill up the meat. Birria tacos, ribeye steaks, burgers, tenderloin, and all sorts of delicious sides ensued. While we’ve seen plenty of dinner parties powered by Crowdtilt, adding in farm-to-table meat + a professional chef took this one up a notch. And it was pretty darn easy to organize using these three services.
Just another idea of how you can use Crowdtilt to #domoretogether. Big thanks to our friends at Kitchit and AgLocal for a festive, tasty evening.
Ready to start your own Tilt? Begin Here


Le Lac du Bistroquet300 Chemin DU LAC - 31840 AUSSONNE
The latest addition to the "A La Une Family" group created in 2001, "Le Lac du Bistroquet" is a restaurant located on the outskirts of Toulouse in the commune of Aussonne. Faithful to our values, we only work with fresh local products and adapt our menu to depending on the season. We are open 7 days a week from 9 a.m. to 11 p.m. and offer several services: - Lunchtime: A large traditional and very accessible menu of appetizers, dishes and desserts- Evening: A menu of gourmet dishes at share as well as a grilled part over a wood fire. Predators as well as vegetarians are welcome. - Continuous service with a specific menu in the afternoon. More than a restaurant, the Lac du Bistroquet is a place of life, exchange, sharing, coworking (free wifi please contact us for more information, thanks again for your support and trust!
Burger À la Une17, rue Valade - 31000 TOULOUSE
Close to the banks of the Garonne and the Place Saint-Pierre, a symbol of youth, sharing and conviviality; Le Burger A la Une welcomes you for lunch and dinner, from Monday to Saturday.
More than a house burger brand, we were keen to share with you our passion for “well-done” cuisine in Street Food version.
We offer a gourmet menu of fresh and seasonal products from local productions.
Bar a la une1 chemin Cassaing - 31500 Toulouse
Created in 2001, "Le Bar à la Une" is a restaurant located in the heart of the Roseraie district.
True to our values, we only work with fresh local products and adapt our menu according to the seasons.
We are open from Tuesday to Saturday - Noon & Evening (except Saturday noon)
We offer a traditional menu of gourmet dishes as well as a formula of the day for lunch
More than a restaurant, the Bar à la Une wants to be a place of life, exchange, sharing.
Do not hesitate to contact us for additional information.
Thank you again for your support and trust for over 20 years now!


Somedays. . .
You just want a cinnamon roll.
And while there are tons of great bakeries in this town (Kansas City, MO) I couldn't find the cinnamon roll that I was thinking about...no, dreaming about.
So with all my free time as a full-time dad (naptime) I attempted to create the cinnamon roll I was craving. After a year or so, I did just that...
Where's the cinnamon?
One of my biggest complaints about a lot of cinnamon rolls I've tried is that there's not enough cinnamon flavor. I mean c'mon! It's in the name!
Tin Pan Cinnamon rolls make cinnamon the star using a blend of bold Saigon Cinnamon and fragrant Ceylon Cinnamon.
Combine that with a lush yeasty dough that stays soft and tender for days and an ample amount of vanilla glaze (no cream cheese please...) you have the cinnamon roll of your dreams.
If you live in the Kansas City metro area, YOU can get a freshly baked pan of Tin Pan Cinnamon Rolls delivered to your home or office.
One pan of Tin Pan Cinnamon Rolls--$24.00
Your choice of 6 Full Size or 12 Small Size per pan.
Free delivery to Midtown/Downtown KC.
15% (of total order) delivery charge outside Midtown/Downtown KC
To order email: Tinpankc@gmail.com
Cash, Check, Paypal, All Major Credit Cards


I’ve been a vegetarian for about 10 years and vegan for about 2 years. I decided to follow these diets for environmental reasons and also for animal rights.
Some people seem to think that vegetarianism and veganism are the same, but they aren’t. Vegetarians don’t eat meat, and sometimes also neither fish (if they do eat fish, they are known as pescetarians) nor gelatine. Gelatine is extracted from the skin, bones, and connective tissues of animals such as cattle, chicken, pigs, and fish. It’s found in most gummy sweets, as well as other products such as marshmallows, gelatine (jelly) desserts, some yogurts and cereals, and even sometimes wine.
Vegans don’t eat meat, fish, gelatine, milk products (such as cheese and yoghurt), eggs, and sometimes honey, so basically nothing animal-based or anything that contains something animal-based such as some kinds of chocolate, ice-cream, cakes, etc.
The term ‘vegan’ was invented in 1944 by the Vegetarian Society in Britain. The word was taken from the first three and last two letters of ‘vegetarian’ because it marks the beginning and end of vegetarianism. Interest in veganism has grown in the 2010s. The European Parliament defined the meaning of vegan for food labels in 2010, in force as of 2015.
Vegans are sometimes represented negatively in the media, perhaps because some vegans are a bit extreme. I hope we aren’t all like that!
Vegan options depend on where you are. In some countries, such as Asia, there are a lot of vegan options. According to the internet, some of the best places in the world for vegans are Berlin, Vienna, London, Tel Aviv, Singapore, and Los Angeles. I also think that Tampere is one of the best places.
Last autumn, McDonald’s’ first vegan burgers called ‘McVegan’ were piloted in Tampere. They are currently now sold only in Finland and Sweden. Some vegans don’t want to support McDonald’s. However, I think McDonald’s is not the only place that is bad in terms of the environment and animal rights. I also think it’s hard to eat in restaurants with friends if someone boycotts certain restaurants or doesn’t eat at a restaurant that serves meat. Vegan options in restaurants are already limited and there aren’t many exclusively vegan restaurants.
‘McVegan’ currently at McDonald’s in Finland and Sweden
Some people think that vegans are like rabbits and only eats grass. Of course, this isn’t true! Vegan options can easily be found in supermarkets, especially when they are on clearly-labelled separate shelves. I took the photos below at Kuninkaankulma K-Supermarket near Tampere’s central square.
Vegan pick ‘n’ mix sweets, frozen vegan options and refrigerated vegan options at Kuninkaankulma K-Supermarket near Tampere’s central square
There is also a website (and its social media channels) called Vegaanituotteet (‘vegan products’, unfortunately only available in Finnish) that collects and arranges vegan products in one place. It makes it easy to check which products are vegan, spot new products, and get inspiration and help whilst shopping. It is also helpful for non-vegans who are interested in trying veganism or who are looking to buy something for a vegan!
‘Nyhtökaura’ (meaning ‘pulled oats’) is a Finnish invention established in 2015. It is a plant-based protein-rich food made from oats. In my opinion, its taste and texture is a little like meat, although I’m probably not the best judge since I haven’t eaten meat in 10 years! Such vegan alternatives are sometimes considered more nutritious than meat. Some people also think that vegans eat healthier. It may be true, but it depends on the person. Vegans also have many delicious but unhealthy options!
Some of the best places in Tampere for vegans/that serve vegan options are:
Café & Bakery Mimosa – vegan cream bun
Classic American Diner – vegan mayonnaise with fries
Fafa’s – vegan options on the menu
Gastropub Soho – full vegan breakfast
Gopal – vegan burger (they also serve a great lunch buffet!)
Hesburger – vegan tortilla wrap
Kotipizza – Vegan cheese, nyhtökaura ‘pulled oats’, or härkis (vegetable protein product made from Finnish broad beans) toppings
McDonald’s – ‘McVegan’ burger
Pella’s Café – vegan hot chocolate and cheesecake
Pizzeria Napoli – pizza with vegan cheese and pesto
Subway – sandwich with vegan patty
Rax buffet – vegan pizza and nuggets
Vohvelikahvila (waffle café) – waffle topped with vegan ice cream
Wayne’s Coffee – vegan bagel
Zeytuun – vegan red velvet cakes
My partner and I planning our wedding for next year and we’re even hoping for a mostly vegan buffet and wedding cake!
So why are some people vegan? Most people argue that fossil fuels from transport are the main cause of global warming and subsequent climate change. Others argue that livestock farming and animal agriculture are the main causes of climate change because they produce so much carbon dioxide (CO2). More water is also used to produce meat. In ‘developing’ countries and elsewhere, land is sometimes used to produce meat for ‘developed’ countries instead of to produce food for the local people. Most vegans also choose this diet for animal rights. In my opinion, eating meat is related to culture. Eating pork is wrong according to some people’s religions, and dogs are eaten in places such China. Many of us don’t want to eat animals that are our pets. I think all animals should be taken care of regardless of how cute they are.
However, I don’t think that what we eat is anybody else’s business. I don’t want others to tell me that I should eat meat and I don’t want to tell others that they should be vegan. On the other hand, I think it is important to consider the environment in all of our actions. There are also negative sides to veganism, for example, we might become too dependent on the ingredients used to produce vegan alternatives (such as soy, oats, coconut, rice, beans).
I thought about becoming a vegan for a while before I actually did. I felt that maybe I was somewhat hypocritical for not wanting to eat meat for environmental reasons and also for animal rights, but then still supporting the dairy industry, which is also usually pretty bad in terms of the environment and animal rights. Animals may even suffer more and for longer in milk and egg production than in meat production. However, I thought that being vegan would be too difficult, especially because I really like cheese. Shortly after moving to Finland, I started working in a restaurant called Fafa’s that serves several vegan options. Some of my colleagues there were vegan, and I learnt how easy it is to be vegan in Tampere. In May 2016, I decided to test being vegan, and I’ve been vegan ever since then!
The most frustrating things about being vegan are that some vegan alternatives are sometimes a little more expensive, and some people don’t know the definition of vegan. I’ve even come across people who work in the catering industry and still don’t know what it means – it takes a few seconds to check online! I usually (sometimes I forget!) try make sure that I eat something before going to parties or take emergency snack bars or my own food with me because people don’t always serve vegan options. It can be difficult when someone offers or gives you something that was made with non-vegan ingredients and you feel that it might be rude to ask or check because it might seem like you don’t appreciate it or don’t trust them. Unlike some other vegans, I don’t want my choices to affect my friendships or make others feel uncomfortable. We can’t judge others until we’ve taken a walk in their shoes, which is pretty much impossible. Luckily, my partner isn’t vegan, so I can pass on non-vegan gifts to her, and at least I’m happy when she gets some enjoyment out of them! It’s also challenging to feel like that ‘difficult’ person who asks whether food is vegan and whether it has been cooked separately from animal products with different utensils, but the fact is that this happens in many restaurants. Admittedly, I myself didn’t think much about these issues until I met vegans and especially until I became vegan myself, and I guess the best way that I learnt was through asking (there is no such thing as a stupid question!). At the end of the day, mistakes happen and we can only try our best.
I don’t think that you have to be vegan or even vegetarian to eat vegan food. I think it can be enjoyed by everyone. If someone is interested in trying out veganism, it doesn’t not have to be so black-and-white. For example, you can eat a vegan meal once a week or even once a month. Even small changes can make a difference. For example, you can order Vegobox from Sweden that’s packed with new exclusive tasty vegan snacks to try out and learn about vegan options. It’s better to light a candle than to curse the darkness.


Vimy's Lounge & Grill
Vimy’s Lounge & Grill, located in the Waterton Lakes Lodge Resort, offers casual and fine dining options for breakfast, lunch and dinner, as well as an excellent wine and liquor menu. Signature items include three mouth-watering Eggs Benedict options, the unique and succulent Peanut Butter Bison Burger, crispy panko crusted Fish n’ Chips, and house-cut rib eye steaks. Vimy’s also offers a great selection of vegetarian options, tasty appetizers, and decadent desserts.
Watch the game or relax with a pint in the lounge area, complete with fireplace and big-screen TVs, or take in the views from the more formal upstairs dining room. Stop in Sunday to Thursday from 2 to 5 PM and take advantage of the Happy Hour specials.
Vimy’s is open from 7 AM to 10 PM daily, check out the menu here.
For reservations or further information, call (403) 859-2150.


No doubt you are all aware The Boot was able to open its doors again on 12 April, 2021. From 16th April the new bar menu made its appearance and on18th April a new Sunday menu was available.
May has a landmark day when afternoon teas will be offered including sandwiches, scones and cakes. You can enjoy this in their lovely new tea room.
June’s landmark day is, in theory, 21st June when it is hoped we will be unleashed from the restrictions of this pandemic. To celebrate this The Boot is hosting a Freedom Day on 26th June – yay!!!
The day will include live music, BBQ, full bar and the restaurant will be open. Cocktails will be available and the bar menu will be available outside.
Follow The Boot on: Facebook – The Boot Soulbury and Instagram – the_boot_soulbury


The foods you eat can make a difference in your prostate health. After years of experience treating prostate enlargement and inflammation, we have seen strong evidence that an active lifestyle and a healthy diet can reduce the likelihood of prostate cancer and abnormal growth.
What Are The Best Foods For Prostate Health?
The prostate gland plays an important role in the male reproductive system. Maintaining prostate health should be of maximum importance to all men if they want to lead a long and healthy life. What you eat can make a difference in your prostate’s health. If you’re going to take care of the health of your prostate, 1Prostate in New York, NY recommends the following nutrition guidelines. The following foods protect against the risk of an enlarged prostate and prostate cancer:
1. Cruciferous Vegetables: This vegetable class includes foods like cabbage, kale, cauliflower, broccoli, and brussels sprouts. Cruciferous vegetables have high levels of antioxidants, vitamins, minerals, and phytochemicals.
2. Berries: Antioxidants play a major role in the body as they prevent damage from free radicals, molecules that attack healthy cells and can contribute to cancer risk. Antioxidants help to neutralize and remove free radicals from the body. Berries are a great source, particularly strawberries, blackberries, blueberries, and raspberries. Berries are particularly high in vitamin C.
3. Healthy fats: Salmon, sardines, and trout provide healthy fat that does not trigger inflammation the same way as saturated animal fats.
4. Flax and nuts. Antioxidant-rich flaxseeds have cancer-fighting properties that may protect against prostate cancer. Nuts such as walnuts, Brazil nuts, and almonds contain nutrients like vitamin E that are beneficial for heart health, inflammation reduction, and prostate cancer.
5. Fruits: Fruits are high in antioxidants, which play an essential role in protecting the body from harmful molecules that can damage cells and may help prevent cancer.
6. Legumes. Beans, lentils, peanuts, and soybeans are full of essential nutrients such as iron, fiber, folate, magnesium, and potassium. Legumes may help prevent prostate cancer by helping regulate human sex and growth hormones.
7. Cooked tomatoes. Tomatoes contain an antioxidant that may protect against cell damage and prostate cancer. Lycopene is found in the skin of tomatoes and is more easily absorbed by the body when you eat cooked tomatoes. For this reason, tomato juice, tomato sauce, and stewed tomatoes are the best way to ensure you consume adequate amounts of lycopene.
What Are Foods You Should Avoid For Prostate Health?
1. Dairy products: American men consume milk, cheese, yogurt, and other dairy foods in high amounts. Dairy contributes to multiple diseases including heart disease, type 2 diabetes, Alzheimer’s disease, and also benign prostate disease or even prostate cancer.
2. Spicy foods: Spicy foods have been shown to accentuate inflammation in the prostate. Frequent consumption of spicy meals can irritate the prostate and bladder and cause benign prostate disease or can intensify urinary symptoms.
3 .Fried food: Eating fried food increase the risk of prostate cancer.
4. Excess salt: A high sodium intake can sometimes increase the urinary tract symptoms that are typical of BPH. Following a reduced-sodium diet by avoiding processed foods and not sprinkling the salt shaker over meals may therefore be helpful for some men.
5. Alcohol: Excessive drinking can increase the risk of advanced cancer.
6. Excess saturated fat: Excessive amounts of saturated fat are what constitute a threat to your prostate health.
Calcium: Higher levels of calcium intake from food and supplements also appear to be a risk factor for prostate cancer.
What Other Lifestyle Changes Can You Make For Your Prostate Health?
Your lifestyle is one of the controllable factors of getting BPH as you age. Even if you eat unhealthy foods for your prostate you can do the following:
- Manage your stress level
- Increase your physical activity level
- Maintain a healthy weight
- Do not smoke
- If you have a sedentary job take breaks and walk for a few minutes,
When Should I Seek Professional Help?
Eating a prostate health-friendly diet can reduce the risk of you getting benign prostatic hyperplasia (BPH), or an enlarged prostate. However, there are other factors such as genetics and aging that people can not control. If any of the following symptoms are affecting your quality of life, contact our team:
- An urgent need to urinate
- Increased frequency of urination
- Inability to urinate or straining while urinating
- Weak urine stream
- A urine stream that starts and stops
- Unable to empty your bladder completely
- Dribbling at the end of urinating
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The Yorkshire square sausages in question are Heck Fair & Square (pictured). You might have seen that Heck are increasingly more visible on the supermarket shelves or you might even have heard of this family run company from a programme by Alex Polizzi called The Fixer, where she is parachuted in to help improve the business. Either way, you might be aware that they have their own version of Scotland's beloved square sausage. They don't pitch it as an equivalent to a Lorne, rather a sausage that is more suitable to go on BBQ's as a substitute for burgers, or to fit in perfectly between two slices of bread. That being said they do tip their hat on their website to the Scottish origins of a square and flat sausage (good guys).
First thing that made me respect these sausages is how well they cooked - they are not so densely packed that they take ages to cook, they are meaty so they don't cook too quickly, and most importantly they don't give off a load fat. Anyone that has read my post on making Lorne sausage at home will know that I find the supermarket bought stuff very, very fatty, so having a good quality square sausage that was juicy but not too fatty is something to be admired.
The most important thing with a sausage though is the taste. Some sausages can look very unappetizing but taste great, so I couldn't be too quick to praise the Fair & Squares. I followed the advice of the folk at Heck and stuck one of the sausage in between some sliced bread with a dollop of ketchup, but I also kept aside another one to check how it tasted on its own. I have to admit, these sausages are pretty good. The 97% pork meat is excellent and has great texture. The spice mix in the sausages was subtle but noticeable - if I'm being really honest then I would like it to be a bit punchier but maybe I am thinking about Lorne too much again. The taste is pretty clean, which again points to the fact that they aren't overly fatty. They go very well with a cup of tea (Yorkshire tea maybe). Taste wise, these sausages aren't like Lorne and could never take their place, however I don't think they are trying to. Heck have taken the convenience and ingenuity (yes, ingenuity) of the square sausage shape and applied it to their own great sausage meat. I think they have got a good result out of the cross-border...erm...union (?).
I wanted to hate these sausages, but I didn't. Yorkshire's Heck Fair & Square are alright by me, lad.
Enjoy the rest of sausage week, ya bunch of wieners!


“The clear message here is that the more fruit and vegetables you eat, the less likely you are to die at any age” (Oyebode et al. 2014).
Trying to get the population to eat more fruit and vegetables to reduce the burden of disease led to the launch of the 5-A-DAY campaign in 2003. However, the National Diet and Nutrition Survey in 2014 revealed that only 30% of adults actually manage to eat their 5-A-DAY. Even more concerning is the fact that the 5-A-DAY campaign has little scientific founding: data from the European Prospective Investigation into Cancer and Nutrition (EPIC) study found that eating 5-A-Day had little effect on decreasing cancer risk (Oyebode et al, 2013). Yet the 5-A-DAY logo, with green blocks descending into glowing yellow heavens of health promises us that if we eat our 5-ADAY, we will be saved from the horrors of ill-health.
I based my painting Still life with 5-A-Day on Cezanne’s Still life with Apples (Fig. 1), imagining what Cezanne might paint now if he were in a modern (albeit middle- class) kitchen. Apples have been replaced by snack bars, and oranges by smoothies: healthy-foods now have to be marketed and labelled, or a fashionable fad. To emphasize this marketing, I painted over printed labels of the brand names and stuck them onto my painting to make these items look as realistic as possible, in contrast to Cezanne’s expressive post-impressionist style. However, I chose a similar colour palate, and large brush strokes in the rest of the painting to make an obvious comparison to Cezanne’s work. This highlights a contrast to historical values of food: what do these new branded health-foods say about our attitudes to healthy eating?
And what does this mean for the future of the 5-A-DAY campaign?
Despite the fact that almost everyone knows about the 5-A-DAY campaign, the logo is seen less and less on a piece of fruit or a vegetable. Instead it resides on a few brands of dried fruit, juices, ready meals and even baked beans: these “healthy alternatives” are usually convenience foods and not healthy at all. It is hard to know why the logo is fading from view. However, its failure to improve consumers’ diets is likely to impact on the interest in marketers to adopt the logo. This is exacerbated by the lack of clarity and consistency with marketing products as 5-A-DAY. Not many of us know what quantity of fruit or vegetables count as 1 of your 5 a day: are we meant to eat 12 or 14 cherries?
What about if they’re organic cherries from M&S?!
Even the number ‘5’ behind the campaign is disputed. This number varies between 20 different countries: Denmark promotes 6-a-day, and Ireland just 4 and (Harcombe, 2012). However in the UK, researchers have called for the 5-A-DAY to be raised to 7A-DAY (Oyebode et al, 2013), just like the number in Cezanne’s still life. By only including 5 items in my version of the painting, I show how the number behind 5-ADAY is a result of marketing; it holds little value in improving our health.
This painting also links my next piece, based on the word real. The proliferation of health-food brands has meant that foods are now edited, packaged and marketing; they are nothing like the “real” foods that are found in Cezanne’s still-life paintings.
Oyebode,O, Gordon–Dseagu V, Walker A, S Mindell JS. 2014. “Fruit and vegetable consumption and all-cause, cancer and CVD mortality: analysis of Health Survey for England data.” J Epidemiol Community Health. doi:10.1136/jech-2013-203500.


This doesn’t taste good: “All natural” Chobani makes Greek yogurt with milk from cows fed GMO grain.
It may sound surprising, but actually, this isn’t news at all - Chobani always has. What’s worrisome now, however, is that it has just secured a loan to the tune of $750 million to expand its operations, which means it will be fueling even more money into the GMO industry.
As the biggest producer of Greek yogurt in the US, Chobani is missing a tremendous opportunity to support milk producers who feed their cows with natural feed, and with that, to transform dairy production. Before Chobani throws millions of dollars at GMO grain producers, we have the chance to tell Chobani what we don’t want in our yogurt.
Tell Chobani to stop making yogurt with GMO-laden milk now.
Chobani claims that the only way it can produce enough yogurt to supply the booming market is by using milk from GMO-fed cows. But this decision is already hurting its business: In December of 2013, Whole Foods announced that it was going to stop selling Chobani in 2014 as part of an effort to stop selling GMO foods that aren’t labeled as such.
The bank accounts of Chobani’s executives are the only things that benefit from the decision to support GMOs. The effects GMO grain has on the environment and on the animals that eat it are tragic, and the long term health consequences for those who consume GMOs are still unknown.
Let’s tell Chobani: We’d love your yogurt more if it was GMO-free! Stop using milk from cows fed with GMO grain now.


West Virginia’s burgeoning craft beverage industry is getting a boost from a new Robert C. Byrd Institute (RCBI) initiative to expand the use of specialty crops in state-made drinks.
“The number of craft beverage producers in West Virginia has nearly tripled since 2014,” said Bill Woodrum, director of entrepreneurship and agricultural programs at RCBI. “We want to help residents capitalize on this momentum and connect them to local sources for their ingredients.”
RCBI is teaming with Eastern West Virginia Community and Technical College in Moorefield and Unlimited Future and the Wild Ramp in Huntington on the statewide effort to expand cultivation of specialty crops for the craft beverage market, connect growers to bottlers that need specialty crops and promote the use of locally grown fruits, vegetables, berries and herbs to produce craft beverages.
The collaboration will include a series of networking events, seminars focusing on specialty crop production and their utilization in craft beverages and spirits, as well as an extensive marketing campaign to promote the growing of specialty crops and their use in beverage production.
“Our goal is help at least 200 state farmers boost sales of the crops they already grow or expand by growing new specialty crops while encouraging bottlers to create additional product lines,” Woodrum said. “We believe these efforts will result in meaningful sales increases for both farmers and craft beverage producers.”
Funding for the project is provided by the U.S. Department of Agriculture’s Specialty Crop Block Grant Program, which is administered by the West Virginia Department of Agriculture. For more information, contact Woodrum at or 304.781.1670.


Justin Paul’s wife Angela crafted this birthday cake for him. You can view other jeep-inspired cakes here: http://www.ewillys.com/tag/cakes/
I forgot to share a photo of my 50th birthday cake. Ann declared me ‘older than dirt’ and included some jeeps on it.
Speaking of weddings, Keith thought we’d appreciate his daughter’s wedding cake. She got married last weekend. Congrats to the bride and groom and a nod to their taste in cakes!
Apparently, MySpace is still out there! I found this jeep cake there. http://www.myspace.com/couturecakesandconfection/photos/230884
There are more jeep cakes here: http://www.ewillys.com/tag/cakes/
Now I’m hungry for some cake. This jeep cake was part of a ‘green army man’ birthday party theme for a boy’s birthday party.
If you missed it, there are more cakes here: http://www.ewillys.com/?p=34743
Who knows why I search for the things I do sometimes, but for some reason I had the urge to search for Jeep Cakes. Now, I rarely eat cakes of any kind; however, I thought this might provide some interesting search results and pictures. So, below are a few of my results. If this list isn’t long enough, search here for more.
First, I’ll start off with a cake I was presented with on my birthday back in 2003 — my 2nd ex-wife (yes, I might need a scorecard to start tracking my relationships) and her mother transferred one of my favorite images onto a birthday cake.
Here’s one with a roll cage from CarriesCakes.com
Here’s a cake with a ‘jeep’ on a hill:
This cake ‘rocks’:
This is called the Jeep Adventure Cake:
According to the description, this cake is “an army jeep cake, fondant covered with gum paste accessories. the hill is another layer of cake as well, buttercream-covered with cookie crumbs on top”
Here’s a $195 cake from Oksuguar.com:
This driver and his faithful dog appear headed into the waves:
From dreamcakesjc.com we have another ‘flattie’:
And finally, from the UK courtesy of Sara Cakes, we have this army jeep (categorized as a grand dad cake no less ..hmmm). It even has tools on the sides!


For a small Ohio based company, expanding across seas can be difficult. It’s even harder to make that expansion and still retain a watchful eye on your domestic line of products. One meat packaging company serves as a great example of how that’s not only possible but can drive success. OSI Industries has made a name for themselves as a colossus in the food services industry. With humble beginnings, OSI now is a Top 100 Food Company and has an incredible line of products and factories. To achieve their goal of domination in the industry, OSI Industries had to make calculated moves about how to go about expanding.
One major problem with expansion is language barriers. Beyond the language, you have issues of ordinance, trade, and cultural differences that can make establishing a brand difficult, much less a trusted brand. When you open branches in other countries you also don’t have the connection to local farmers and slaughterhouses like you do on your home turf. OSI Industries used logical acquisitions to fill these gaps.
One example is OSIs acquisition of Hynek. OSI Industries purchased the German-based meat provider in 2016. The company is a long-standing brand in Germany. Hynek is also in the unique position of having ties to many local farmers and slaughterhouses in rural German areas. These sources are invaluable to a meat packaging company. Retaining all of the staff and leadership positions at Hynek while absorbing their connections, product line, and brand identity was a great way for OSI to breach into Germany in a smart unobtrusive way.
Another example of an acquisition that helped OSI Industries establish itself across the waters was the purchase of Baho Foods. Baho Foods is a Dutch company with strong ties to the Netherlands and Germany. With a line of deli meats and snacks, Baho Foods offered a unique range of products to supplement OSIs primary meat exportation business. Also, Baho Foods happens to be a widely recognized name in the Netherlands with a couple of factories on Dutch soil to boot. This gave OSI the ability to expand into the Netherlands without the integration stage.
OSI is showing the world how to branch into other countries using tactical purchases. Baho Foods and Hynek serve as two of many examples that OSI has had over the years. OSI may be based in Ohio, but their products are sold and consumed across the globe.


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So just like the average American, I felt tired, bloated, and had joint pain. Keep in mind I kept thinking to myself…”I’m in my late 20’s very close to being 30 and I should not have joint pain this young.”
I tried dieting, cutting and counting calories, running, weights but with a 7am to 4pm M-F , plus commuting job- it was really difficult to stay consistent with the gym.
Turns out – my body was tired of all the junk and lack of sleep I was giving it. I thought I was eating healthy but organic fruits and vegetables have so many more nutrients than non-organic. And I was not eating organic.
There are recipes of green smoothies all over the internet but I’m just going to tell you about the ones I made.
Kale Smoothie- Kale, Pears and Pineapples, and cucumbers
2. Creamy Smoothie- This one was my dinner smoothie replacement, I used avocado, coconut water, kale, spinach, and mango. You can see the image below it’s really creamy!
3. Kale Berry- Kale, Spinach, blue berries, strawberries, and pineapples
I thought I was going to be hungry by replacing a smoothie for breakfast and dinner but I wasn’t, in fact, I felt really full. Make sure you add extra fruits to your dinner smoothie to make it thick. I’ll have a smoothie for breakfast, then for lunch some meat with veggies and a small portion of pasta.
When I come home from work, I’ll have a snack like a boiled egg or organic veggie chips and then about by 6 pm I’ll have my smoothie and go to bed by 8 pm.
I don’t feel deprived from foods or as if I’m starving myself at all. I actually think my body is tired of digesting so much food and needed a break. Of course, I’m not a doctor or dietitian so all of this is from my personal experience.
As far as the kitchen tools you need, I would say a regular blender, knifes for chopping your fruit and veggies. You can find affordable items at amazon or even your local market.
Feel free to post comments or just any other tricks that you have tried to keep a healthy lifestyle.


Warning! These homemade chicken seekh kebabs are so good… make them once and you won’t get packaged seekh kebabs anymore! Juicy, flaky chicken seekh kebabs with flavours that leave you wanting more! Made with basic everyday ingredients that are easily available in your kitchen, pantry or nearest Indian food store. Chicken seekh kebabs make for a delectable appetiser or finger food for parties. Or serve these kebabs as a whole meal paired with naan or masala rice (jeera rice e
A good change from the regular boondi raita, cucumber raita and the many forms of dahi or yoghurt that is an essential part of an Indian thali / meal. Plus it’s pink! And adds a vibrant colour to your meal! Dahi / curd / yoghurt is a good source of natural probiotics and many other essential nutrients. Add to that the iron rich, mineral rich, superfood beetroot and you have a winner of a raita! Most of you would know I like keeping the flavours in my recipes simple and the in
Kairi / kaccha aam and pudina chutney This recipe of raw mango and mint chutney is simple and delicious or simply delicious. Blitz together a few fresh ingredients and it’s done! The fresh tang from the raw mangoes or kairi is what sets this chutney recipe apart. As with any chutney, the fresher your ingredients, the better and more robust the flavour. Now, a lot of people like adding onions to their mint chutney recipes; I don’t. If you like the flavour of onions in your raw
Or simply Reshmi Kabab… or Chicken Malai Kebab… or Murgh Malai Kebabs… they’re all the same! The colour, you ask? Is because I pan-grilled these chicken reshmi kebabs and added a teaspoon of malai (fresh cream) at the end of the cooking process to de-glaze the pan. The chicken kebabs were then rolled in to these pan juices and got coloured. The flavours were simple and delicate nonetheless. For the uninitiated, Chicken Reshmi Kebabs or Murgh Malai Kebabs are ideally lighter i
Mint Chutney or Pudina Chutney: a versatile multi-use Indian condiment that goes with everything and perks up the flavour of literally every snack or meal. This recipe of mint chutney makes delicious chutney sandwiches, by itself or layered with tomato and cucumber slices. Serve this spicy mint chutney with samosa, kothimbir vadi, dhokla, urad dal kachori, bhajjis or pakoras, besan ka puda… or simply as chip dip! When you want to substitute the regular pickles in your Indian
Junglee maas (mutton) to junglee murgh! Absolutely love the simplicity of this recipe… few ingredients yet such complex flavours from the ghee, garlic and dried whole red chilies. Yes, these are the only ingredients! Besides mutton or chicken ofcourse. And salt. The original / authentic Rajasthani recipe ‘Junglee Maas’ calls for mutton and there’s no real reason to use chicken, except that it makes for a quick appetiser or small plates recipe, which is ready in literally no t
Unusual name… when I heard of this recipe for the first time, I googled the name to check if it actually exists! It does. Chicken changezi seems to be a popular Mughlai recipe from old Delhi. Varied spices yet such mild flavours in a rich curry… of course, I had to try it out. It’s a lengthy recipe to read, yes, but the process of making chicken changezi is not as complicated or time consuming as it reads. Connect with me on social media for (errrmmmm) not-so-regular updates!
Burhani raita or burani raita... or simply put, a yoghurt and garlic dip. Chilled burani raita perfectly complements these chicken reshmi kebabs, lobia ki shami kebabs, chicken dum biryani, chole (chickpeas) biryani or any Indian Sides or Indian Curry recipe really. This recipe of burhani raita or garlic yoghurt dip equally effortlessly complements chips, veggie sticks, veggie crisps! You could even add some to a shawarma. Use this flavoursome garlic yoghurt dip / burani rait
Or chicken tangdi kabab The perfect low-cook time recipe to put together on a hot summer day – BBQ it, grill it in the oven or simply on a pan… super easy and great taste! Marinate the chicken drumsticks for at least 4 – 6 hours, preferably overnight. Connect with me on social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day! WhiskMixStir on Instagram WhiskMixStir on Facebook WhiskMixStir on Pinterest Serves: 4 Time taken
This quick chicken kebab pulao recipe is made using the same marinade as these mint chicken kebabs and complements it well. Make this recipe of chicken kebab pulao to go with your mint chicken kebabs for a complete meal. When I am not making a curry to round up my Indian meal, I like to serve this chicken kebab pulao with chicken kebabs, instead of chapati or naan. Chicken kebab pulao is also a great way of using up leftover mint chicken kebabs or roasted chicken too. Leftove
Or hariyali chicken tikka. A super simple chicken small plates recipe to put together and even easier to cook – BBQ it or just grill it on a pan… tastes great either way! You could add a handful of coriander leaves to this recipe of mint chicken kebabs or pudina chicken kebabs, for additional flavour. Add half a cup of spinach leaves to this recipe of mint chicken kebabs to make pahadi chicken kebabs / tikka. Marinate the chicken for atleast 4 – 6 hours, preferably overnight.
This recipe of stir-fried chicken is really just my take on a recipe somewhere between a chicken pepper fry and chilli chicken. A simple, no-frills recipe of stir-fried chicken with minimal everyday ingredients. If you don't have all the ingredients to make this stir-fried chicken, simply skip that ingredient and go ahead with the recipe. Or substitute it with something else. Like, if you don't have garam masala or chicken masala, use a fresh blend of available whole spices -


2 Fried Egg with your choice of:
Provolone or Cheddar Cheese & Bacon, FM Sausage, or FM Chorizo
Scrambled Eggs and your choice of two of the following:
Bacon, FM Sausage, FM Chorizo, Potatoes or Re-Fried Beans
Served with Tortillas & Salsa.
All sandwiches are “dressed” with spring mix and tomato. FM Pickles on the side.
Provolone or Cheddar Cheese
Jalapeno Aioli or FM Mustard
Choose 1-2 of the following (Beef, Chicken or Pork)
Served with Sautéed Peppers & Onions
Soft Flour Tortillas.
Includes Spanish Rice, Pinto or Black Beans FM Pico, Fresh Salsa, Sour Cream and Shredded Cheese
Spring Mix, Grilled Chicken, Shredded Carrots, Cucumbers, Cherry Tomatoes, Celery, Bacon, Shredded Cheese, Croutons, FM Vinaigrette & FM Avocado Ranch
FM = Made Fresh from Scratch in Our Truck
Add Cheese, Egg, Avocado $1 or (2)Bacon $1.5 to Any Item
*All Burgers Are Cooked Medium