I've felt very festive today. Had the Christmas station on in the car, little missy and I meandered about the decorations at the store and I had to really try to not bust out the tree this afternoon. Think that might come tomorrow. Even enjoyed some hot coco and Rudolph on TV tonight.
Our little family had a nice visit in Kansas over the Thanksgiving weekend. I just love to bake this time of year. We made caramels, puppy chow, marbled chocolate treats, cinnamon roasted almonds and sugar cookies. Each of these are really quite easy to make. I have to say when it does come to baking, when it's easy, it's more fun. The only one out of the above listed goodies that is well, not really hard to make, but more of just a pain to make is the carmels. So I thought I'd share these recipes which I've made quite a number of times and they always are a hit.... Enjoy!
Better Homes and Gardens Step-by-Step Cookbook 1978 (a great cookbook)
1 cup butter
2 1/4 cup brown sugar
1 cup light corn syrup
1 14-oz can sweetened condensed milk
1 teaspoon vanilla
1. Butter a 9x9x2-inch pan; set aside. 2. Melt the 1 cup butter in a heavy 3-quart saucepan. Add sugar and salt; stir thoroughly. Stir in corn syrup. 3. Gradually add the sweetened condensed milk, stirring constantly. 4. Clip candy thermometer to side of pan. Cook and stir over medium heat to 245(firm ball stage). This will take 12-15 min (Or what feels like FOREVER...) 5. Remove from heat; stir in vanilla. Pour into butter pan. 6. When cooled, cut into squares (and be prepared for total aggravation when it sticks to your knife like crazy! If anyone out there knows a better way to cut carmels, please let me know!) 7. Wrap each piece in plastic wrap (about as equally aggravating as cutting the carmels...) Makes about 2 1/2 Pounds.
The part of this recipe that is a pain is the stirring forever, being sure not to over cook them and ending up with carmels you can't even chew. I do tend to do the water test as they cook. This is to take a cold cup of water and dribble a bit of the carmel into the water. Pick it up out of the water after it has cooled and see if it balls up. If it's still runny and really mushy keep cooking, if it is nice and chewy - stop!
The other part is the cutting and wrapping. One thing is for sure though - the heavenly taste of homemade carmels is to SOOOOO GOOD! And that makes it all worth it. Oh and I'd say this is one to do with out the help of kiddos - a large pot of bubbling scary hot goo is not great around the kids.
There is also a recipe for Eggnog Fudge in this cookbook on page 320 that is also to die for.
9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar
Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla. Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.
This one is easy peasy - Little Missy had fun helping with this one. And it's super quick too - ready to eat right away!
Marbled Chocolate Treats
I got this recipe from a friend at a holiday recipe exchange. I've made it almost each year. I did change it a little bit. The original calls for baker's chocolate, I like to use milk chocolate chips.
You will need:
13x9 inch pan
enough Graham crackers to cover the pan
bag of chocolate chips
white chocolate chips
Line your pan with foil. Break the graham crackers in to odd shaped chunks (this is so there is a crack between each of them for the chocolate to hold them together) and line the pan with the grahams. In a microwave safe bowl, melt 3/4 the bag of chocolate chips with 1/2 cup of creamy peanut butter (you could use chunky if you wanted) at 30 second increments till melted. Pour over graham crackers. Melt 1/3 the bag of white chocolate chips same as before. Use a spoon to drizzle the white chocolate over the milk chocolate. You can leave it as is or run a knife through the chocolate to marble them for a nifty look. Place the pan in the freezer till they are hard and can be broken into pieces. Remove from pan and break random pieces and store in an air tight container.
These are really easy like the puppy chow is. You just have to wait a bit longer to enjoy them!
Cinnamon Roasted Almonds
I got this recipe from my Mom, where she got it... well we'd have to ask her.
1 tsp vanilla
1 egg white
1 tsp cold water
1/2 cup white sugar
1/2 cup brown sugar
4 cup whole almonds
1/4 tsp salt
1/2 tsp cinnamon
Pre heat oven to 250. Spray cookie sheet with cooking spray. Beat egg white in a large bowl, add water and vanilla. Beat till frothy, not stiff. Add nuts and coat well. Mix sugars, salt and cinnamon in another bowl. Sprinkle over almond and coat well. Spread in a thin layer onto the pan. Bake for 1 hour, stir every 15 minuets or so.
This is a great recipe to make before you have company over. The smell it creates is so festive and wonderful. It fills the house. I also really like to make these to give at Christmas time.
Now the sugar cookies we sort of cheated in my book. They are from a box mix we got at Costco. They had a sample there and they were SOOO yummy.... I can say I'm prepared to bake 18 dozen cookies now though..... We did little swirl cookies where you make a snake with the dough and dip one side into sprinkles, then coil it up on the pan. The other's were just dropped on the pan.
So get to baking! I hope you enjoy some of my favorite goodie recipes. These are my go to stand-by recipes for bringing to any gathering. (and for my 2 readers... I know - you have all these recipes all ready... share them with some one else hehe....)
And there will be more to come.... I'm trying very hard to make dinner these days and would like to share some of the recipes from that. Hoping I find time between all the the projects to finish up and getting things into my Road 10: Vintage shop (by the way I made the Etsy font page this weekend!! hurray!). I also hope to add some patterns and tutorials, maybe after the 1st of the year when things slow down a bit.


WHAT IS A KETO DIET?
Keto diet is a low-carbon, healthier-fat strategy with the right amount of protein as well. Good fats are divided and used for cooking. The key aim of a Keto diet is to use all the sugar for eating and then fats for burning and use for living.
FOOD THAT IS PART OF A KETOGENIC DIET
A keto diet is mostly having proteins and healthy fats on the table. Usually, these foods that are being consumed are
- Meat -Lean chicken, Lean Pork, Beef
- Dairy Products – Cheese, Yogurt, Milk
- Cereals and Grains
- Fibrous Vegetables – Spinach, Bean Sprouts, Mushroom, Broccoli
- Lots and lots of WATER
NUTRIENTS THAT A PERSON OVER 50 NEED
A person over 50 needs to make sure to have a healthy diet. Usually, persons at this age are most likely to change due to aging. As per the Mayo Clinic, Men and Women at this age need to have a balanced diet. A diet that requires a proportional amount of calcium for their bones, protein for healthy bone mass and Vitamin B-12 will help brain functions. People at this age need to lower the amount of sugar intake to reduce the risk of heart problems and diabetes.
PROS AND CONS OF A KETO DIET
There are a lot of Pros and also a lot of Cons with a Keto Diet.Studies are being conducted regarding this Since the diet will only allow a few consumptions of Carbohydrates to eliminate the carbs in the body. And will slow down the tumor growth
The cholesterol level in your body will decline for 1-24 weeks
Keto diet decreases cholesterol consumption in the food schedule
Low protein bone mass
Because of more Meat details. Protein in this diet is very high
Reduce the chance of overweight and obesity
One reason people get fat is cholesterol. Cholesterol. But less cholesterol intake, fewer risk of having unhealthy fats that are not quickly burnt down
It helps to minimize the risk of cancer
Suitable for those who can not train enough
The Keto diet has low carbohydrates, but people who don’t eat don’t need to consume too much glucose
Fair chance of cardiac complications
Because of higher protein and saturated fats consumption. This would also be impossible to tear down
Large URIC acid rise (GOUT)
Just because of a small volume of protein. If the protein is broken down by the liver, uric acid is a major component of it.
Deficiency in nutrients
Many foods are minimal. Few food classes don’t have a keto diet because important nutrients are skipped
Any participants on this diet plan have side effects, such as nausea , vomiting, exhaustion and sugar cravings.
TO SUM IT ALL UP
Keto ‘s diet helps people above the age of 50 better and poorly. This diet will help them decrease their cholesterol so that overweight and obesity can be reduced. It also has a positive effect on bone density when our body loses bone mass when we reach this level. It still has the opposite side, on the other hand. Excessive consumption of protein can be a GOUT cause. This impacts 4% of our population and grows with age. This diet also triggers signs of food loss and keto flu. If you do a keto diet, I suggest that you only get the benefits for no longer than three months.


This weekend I celebrated birthday number 28. The weekend could not have been more perfect. I received some goodies from my wishlist (including the bar stools – yay!), enjoyed a delicious breakfast with BW (at the fine dining establishment, Waffle House. Yeah… we’re fancy like that) which included a complimentary slice of birthday pie, grabbed happy hour margaritas with friends and ate the most ah-mazing dinner at Husk. If you live in Nashville, or just happen to be passing through, it comes highly recommended! There’s been a lot of buzz about the newly opened spot and it lived up to all the hype.
To start we had the Smoked Chicken Wings with Pepper Mash Dry Rub and AL White Sauce, the Heirloom Tomaotes and Cucumbers with Asher Blue Dressing and Butter Lettuce, and the Rappahannock Oysters with Green Garlic Butter, Bottarga, Lovage and Preserved Lemon – hands down the favorite starter.
For our entrees, BW had the SC Shrimp and Grits with Grilled Okra, Asparagus, Fresh Bay and Benne and I had Adam Musick’s Pork Chop, with Grilled Cabbage, Buttermilk-Potato Puree and Mustard Onions – which was out of this world!
And of course, because it was my birthday we had to order dessert. Per BW’s suggestion we tried the Buttermilk Pie, which (duh) also comes highly recommended! The atmosphere, the service and, of course, the food were all so incredibly perfect. So, definitely make it a priority to check this place out. I’m waiting for another special occasion so we can go back…


Food is something which we cannot ignore and nowadays, intake of healthy food is very important for one’s health. Just follow these steps and you can achieve fitness by being a munch-a-holic too!
Minimized Refined Carbs:
As soon as we take refined carbs like bread, white rice honey, etc., it starts to spike our blood sugar and produces insulin which holds fat in our body.
Munch 5 times:
You should take three meals and two snacks throughout the day. Have a snack between breakfast and lunch time and likewise for later.
Increase Protein Intake:
A balance of protein, carbs and fat is very important in one’s diet as this will protect you from insulin overload.
You need to limit excessive liquids. If you are thirsty, drink water. If you need stimulation go for black coffee and for fun go vodka martini or simple drinks but avoid mojitos and soft drinks (even diet soda).


A study recently published in the Journal of Internal Medicine reports that adhering to an anti-inflammatory diet can prolong life, reducing risk of death from cancer, cardiovascular disease, or any cause. This effect is particularly strong for smokers.
The study followed 68,273 Swedish men and women, aged 45 to 83 years at the beginning of the study, over a 16-year period. Using a measure which evaluated consumption of 11 potential anti-inflammatory and 5 potential pro-inflammatory foods, researchers estimated the anti-inflammatory potential of participants' diets. During the 16 years of follow-up, 16,088 deaths were reported, including 5,980 from cardiovascular disease and 5,252 from cancer. Participants with the best adherence to the anti-inflammatory diet had an all-cause mortality risk that was 18% lower than that of participants with the least anti-inflammatory diet. They also had a 20% lower risk of death from cardiovascular disease and a 13% lower risk of cancer-related death.
The contrast was even more startling for current smokers, with those who adhered best to the anti-inflammatory diet experiencing a 31% lower risk of all-cause mortality, 36% lower risk of death from cardiovascular disease, and 22% lower risk of cancer-related mortality than smokers whose diet did not adhere to anti-inflammatory measures. The combination of smoking and an inflammatory diet led to stark results: current smokers with the worst dietary habits had a median survival time 4.6 years shorter than that of lifetime non-smokers who adhered best to the anti-inflammatory diet.
Anti-inflammatory foods include tomatoes, olive oil, leafy green vegetables, nuts, fish, and fruits. Foods that induce inflammation include refined carbohydrates, sugar-sweetened beverages, red meat, processed meat, and products high in saturated fat such as fried foods, margarine, shortening, and lard. According to Joanna Kaluza, PhD, lead author of the study and associate professor at the Warsaw University of Life Sciences, even taking small steps toward the anti-inflammatory diet can help to an extent: "Our dose-response analysis showed that even partial adherence to the anti-inflammatory diet may provide a health benefit."
For More Information
Harvard Health Publishing (2017). "Foods that fight inflammation." Available at: https://www.health.harvard.edu/staying-healthy/foods-that-fight-inflammation
Kaluza J, Håkansson N, Harris HR, et al (2018). Influence of anti-inflammatory diet and smoking on mortality and survival in men and women: two prospective cohort studies. J Intern Med. [Epub ahead of print] DOI:10.1111/joim.12823


Do you like making things? izing your muffin tin to look like a six-sided cake instead of a tart cookie? Making a snow cone out of your favorite cookie jar fillings? Picking your poof baggie to go? learned how to make ice cubes out of your favorite ice cream flavors? Science experiments? Poking fun at… Continue reading Exercise – What’s the Fun in Tuting Out?
I think that no one can deny the great taste of onions. I consider eating them as a snack, rather than a medicine, as I do with many foods. Here are some nutritional facts about onions. Onions contain antioxidants E100 through E200 and C0 through C12. The units of measurement are as follows, milligrams per… Continue reading Add Onions to Your Diet


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When you shop online with NexDay Supply, you choose from brand name products, the industry's top performing brands and prices simply not possible anywhere else. You will have confidence in our product availability, delivery of our NexDay Guaranteed items when you need them, and enjoy the benefits of our NexDay Rewards Program that saves you money every time you order. We serve all Consumers and Businesses alike. Buy Online Restaurant Supplies in Toronto and get fast delivery of the products you need.
We carry a wide range of PVC Meat Films, Disposable Cutlery, Takeout Food Containers, Carryout Food Packaging, Single Serve Condiments, Foil Steam Pans, Chinese Food Containers, Hot & Cold Disposable Cups, Beer Cups, Plastic Cutlery, Deli Wrap, Sandwich Bags, Foil Burger Bags, Hotdog Sleeves, Paper Food Trays, Food Resinite Wrap, Table Napkins, Cake Boxes, Pizza Boxes, Food Grade Poly Bags, Food Handling Gloves and Takeout Bags.


DanijelaOur Ambassador - SKIN by ecostore
Hi, I’m Danijela Unkovich. As a nutritionist I’m passionate about the impact eating good food can have, and about motivating others to make healthy choices. I’m really fortunate to be able to do this in my work teaching gardening and healthy cooking to youth in South Auckland, as a clinical nutritionist at Feel Fresh Nutrition, and online at my blog Healthy Always.
I look closely at how different ingredients can benefit people’s health, and I look at skincare the same way - because what goes on my skin is as important as what I eat. I was really excited when I learned what was in this range and how well the products work. Visiting the magical Marlborough region to see where these ingredients are sourced – seaweed from the mussel farms, and the sauvignon blanc vineyards - gave me deeper insight into the amazing story behind them.
I invite you to join me and give Skin by ecostore a try.


Consumption of foods that trigger an allergic reaction puts an individual at high risk for developing secondary infections. Most of the symptoms from milk allergy are due to inflammation all over the body. It is important to note that an ear infection can develop if an individual with milk allergy continues to consume dairy products.
Once an individual is suspected with an ear infection, a doctor should be consulted for proper assessment as well as start appropriate management measures. It is recommended to avoid consumption of all dairy products and consult a dietician regarding the suitable foods to include in a diet or if a dairy elimination diet is needed.
Milk allergy typically occurs when the immune system wrongly identifies the protein in dairy products as a threat. It is important to note that milk contains whey and casein proteins that might be present in various products. The proteins in milk might be present in various products such as hard candy, protein powders, non-dairy products as well as artificial butter and caramel. In case a packaged food includes milk proteins, the manufacturer is required to indicate an allergy warning that states that the food product contains milk. With this in mind, the individual should carefully check all the labels to stay safe.
Once the immune system overly reacts to the milk proteins, it causes the production of immunoglobulin E antibodies, histamine and other chemicals that are released in the bloodstream and soft tissues. These chemicals are responsible for causing swelling, tenderness and augmented flow of blood to different systems in the body such as the skin, cardiovascular system, digestive and respiratory system.
The inflammation all over the body leads to sinus congestion, difficulty breathing, chest tightness, skin rashes, coughing, nausea, diarrhea and vomiting.
An ear infection develops once the tube in the ears that drains fluid becomes blocked. After the consumption of dairy products, the soft tissues in the sinuses and inner ear end up swollen. This cuts off the capability to drain mucus in the ears. The trapped mucus becomes a suitable area for the bacteria to grow and multiply.
An ear infection can cause a sensation of fullness in the ear, ear pain, popping sound, vomiting, diarrhea, low-grade fever and temporary hearing loss. If there is drainage of blood or discharge from the ear, a doctor should be consulted as soon as possible for proper assessment of the condition.
If an individual is allergic to the milk proteins, it is recommended to avoid all milk products in order to prevent ear infection from developing. Using a nasal decongestant spray, chewing gum and an oral antihistamine can help reduce some of the symptoms linked with ear congestion. In most cases, the doctor will prescribe antibiotics to eliminate the infection.


The Cafe, as part of our commitment to using locally sourced produce where possible, the cafe breakfast meat, ham and burgers are supplied by the renowned Wick Farm, free range eggs from Mersea chickens and fresh bread delivered daily by a local Bakery. For a sweet treat we have homemade cakes baked by a lady in the local village and cream teas with Clotted cream for the ultimate afternoon treat.
There is indoor and outdoor seating where you can enjoy a selection of freshly ground Lavazza coffees, a choice of freshly blended fruit smoothies or why not try a Mersea Mooshake! A full children’s and takeaway menu is available to make your stay as relaxing as possible.
Cafe is open year round, with the exception of Christmas Day and a few weeks in January for a well-earned break, Melanie and Jason look forward to seeing you there very soon.


Founded in 2019, we are a food delivery service committed to improving the travel dining experience of train passengers across India. In our journey so far, we have successfully delivered over 50 lacs (5 million) meals, adding a dash of happiness and a touch of home to countless journeys.
Orderfoodintrain an IRCTC approved eCatering partner, committed to making your train journeys more delightful with our array of delicious and hygienic meals. Our partnership with IRCTC assures you of the quality and safety of our meals. We strictly adhere to the guidelines set by IRCTC, ensuring that your food is prepared with utmost care, packed in trash-worthy containers, and meets the highest standards of hygiene and safety
Our network spans across more than 350 railway stations, making us one of the largest food delivery services for train travelers in the country. We've made it our mission to ensure that no matter where your journey takes you, a delicious meal is never far away.
We have partnered with more than 1000 restaurants that are approved by the Food Safety and Standards Authority of India (FSSAI). This ensures that the food you order from us is safe, hygienic, and of the highest quality.
We take pride in catering to over 9000 trains. Our services extend beyond just major routes to even remote locations, ensuring that every passenger has access to quality food no matter what their destination might be.
Here, at Orderfoodintrain we firmly believe that food is not a necessity but an enjoyable part of your travel experience. This is why we are proud to present a menu that accommodates various palates and dietary needs.
When it comes to ordering food through Orderfoodintrain the process is incredibly simple and hassle free. All you need to do is provide your train details on our website or mobile app browse through our range of options and sit back and relax while we ensure that your meal is delivered right, to your seat.
We truly appreciate the trust placed in us by millions of passengers and our commitment remains unwavering in providing travelers across the country with quality and delectable meals.


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This is a lovely wee treat for those who want to explore the craft chocolate scene, or for dark chocolate
This bundle makes a perfect wee gift for the discerning chocolate-lover. It includes three or four artisan chocolate products, some tasting
Sign up for our monthly emails and we’ll keep you in the loop on the latest and greatest in New Zealand chocolate (we’re obsessed with it!) – plus we’ll add a decadent hot chocolate bar to your first order. Yum!


A perfect example of consumers’ growing desire to get more protein for less money is Greek yogurt, which has seen an increase in consumption in recent years. With more consumers looking to get more protein in their diets, many in the food industry are adding protein to their products.
This increased demand, combined with the rise of ‘flexitarian’ diets, has led to a growing need for alternative protein sources – especially non-animal protein. Wheat and soy are the most common plant-based protein sources in global food and drink launches, but emerging allergen-free plant proteins, such as pea and rice protein, can also provide competition for soy and wheat.
Although today’s consumers are adventurous and willing to try new proteins, an ingredient phobia has led to reformulation of products to remove well-established ingredients and so plant-proteins will need to proceed with caution in order to gain consumers’ trust.
Truly critical to the success of plant-based proteins is – and will be -transparency, as consumers continue to be wary of the ingredients that go in their food.
Next Step: Talk to us about our innovative plant-based protein – Nutore – through firstname.lastname@example.org


THERE HAS GOT TO BE SOMETHING GOOD ABOUT CORTISOL.
I can’t believe that our body would just create a bad hormone for the purpose of making our lives miserable.
Turns out it is good..Cortisol (a glucocorticoid) is necessary for several major body processes to function normally. It’s integral to blood sugar regulation, proper immune function, blood pressure, and the metabolism of fat, protein and carbohydrates.
And when it gets low, these systems begin to have problems.
For example, here’s a few symptoms related to low cortisol:
- Chronic inflammation
- Poor response and “crashing” during stress
- Increased allergies and environmental sensitivity
- Hypoglycemia (low blood sugar with irritability when hungry)
- Low blood pressure and dizziness upon first standing
The bottom line: Cortisol puts your inflammatory fire out. In conditions like Inflammatory Bowel Diseases like Crohn’s or Ulcerative Colitis, to Autoimmune conditions like Celiac Disease or even just general gut inflammation. But not when it’s low.
The key then is balance. We would never want to eliminate cortisol from our bodies but rather keep it balanced at the proper level for good health.
I don’t usually post recipes but I have to tell you this thing is delicious and packed with protein, antioxidants and vitamin C. ALL of which play a big part in keeping the cortisol levels down in your body. Plus it looks amazing.
Blueberry, Kale and Fig Protein Smoothie
2 handfuls of kale, fresh or frozen
1/2 C of figs
1/2 C of frozen blueberries
1 frozen banana
1.5 C coconut or almond milk
1 Tbs hemp seeds
1 Tbs tahini
1 tsp cinnamon
1 cup of vanilla yogurt
Place all ingredients in a blender and blend smooth!


We will have two RRBC RAVE SOUP ANTHOLOGIES rolling off this year.
If you would like to submit your work for the RAVE SOUP FOR THE WRITER’S SOUL Anthology, please submit the following to RRBCInfo@gmail.com:
-Number of inclusions (up to 3 per member will be considered)
-Title of each piece
-Category each piece will fall under (see Categories below in blue)
-Here are the categories you may submit under: Childhood Memories, Confessions of a Writer/Why I Write, Faith & Hope, Family & Friends, Imaginary Worlds, Inspiration & Encouragement, Life Lessons Learned, Love & Relationships, and Poetry.
All submissions must be submitted no later than June 15, 2021. Each piece must be between 1200 and 1800 words and must not have been published in any other forum or publication. Lastly, all submissions must be properly edited and proofed for inclusion.
We consider ourselves a family here at RRBC so why would anyone be shocked to find that we are now putting together our very own family cookbook? Yes! From our many members around the world, we are compiling, in one great book, RAVE SOUP, “true” recipe style! We’d like this cookbook to be reflective of the many varied cultures within our membership. This International cookbook will be our way of sharing with our families, the food cultures of our online family!
My mouth waters just thinking about all the fabulous recipes that will sit on the pages of our very own family cookbook!
We’d like for you to share with us (and the world) those special recipes that you love the most! You know the ones that everyone can’t wait to visit so that they can sink their teeth into. Whether it’s a soup, a special salad, chili, Bar B Q or your favorite dessert, we want to include it in our upcoming RAVE SOUP FOR THE WRITER’S SOUL Anthology, “Good Eats” Edition!
To be included in this anthology of good eats, submit the requested info below no later than June 15, 2021, in true recipe form (Name of recipe, ingredients list, cooking instructions, cooking times, etc.) to RRBCInfo@gmail.com. (Please ensure that the recipes are YOURS and/or recipes that you have permission to share. No recipes taken from any other recipe book, etc.) We’d like to have the cookbook ready just in time for the holidays!
(When submitting your recipes, they MUST be error-free and clear to understand or they will not be included. Nonnie will have no time to edit or try and decipher anyone’s recipes.)
-Number of inclusions (up to 5 per member will be considered)
-Name of each recipe
-Category each recipe will fall under: (see categories below in blue)
-Here are the categories you may submit under: Appetizers, Beverages, Breads & Rolls, Breakfast, Desserts, Easy Dinners, Holiday Recipes, Main Dishes, Salads & Soups, Sauces, Seafood & Cajun Dishes, Side Dishes, Stews, and Vegetables.
***FOR MEMBERS ONLY!!!***


Farganic Tulsi Green Tea 25 Tea Bag at Rs. 49
Amazon is running a discount offer on Green Tea they are giving Flat 75% off onFarganic Tulsi Green Tea Bag 100% Certified Organic Green Tea as per NPOP and USDA-NOP 25 Tea Bags at Just Rs.49. Free shipping for prime members or after order Above Rs.499.
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- TULSI GREEN TEA - Tulsi is also known as Holy Basil and is worshipped in India.It is grown in most Indian households and can be used in the preparation of a delightful and energizing tea with miraculous health advantages.Tulsi Green Tea benefits are surplus and drinking it regularly can assure one of good health.
- 100% certified organic and packed and processed according to NPOP standards of India and USDA-NOP. Certified by: Vedic Organic Certification Agency NPOP/NAB/014.
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- Farganic Mantra: The Mantra Behind Farganic is Beyond Organic. At Farganic we believes that we have lost our connection to the nature. Where our ancestors used to drink water and eat foods from immaculate source of springs and naturally growing foods, today we are habitual of chemically cleaned water and food processed to an unrecognizable form. Our Vision is to reconnect the people to the nature by providing the food from their original source without any chemical changes.
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Can Buddhists Eat Meat?
As we discussed in the Step 3: Code of Ethics, one of the five moral precepts instructs us not to kill living creatures.
As beginner Buddhists, we may be confused and concerned about whether eating meat violates this moral precept.
While Buddhists, or anyone for that matter, can eat meat that doesn’t mean that you should.
Giving up meat or at least reducing your consumption is likely more in line with the spirit and doctrine of Buddhism and should probably be your goal.
Also, many people find that as they progress along the path towards inner peace, they have a natural tendency to move toward vegetarianism.
However, there is not an unanimous agreement among Buddhists worldwide on this point and it is certainly possible to be a good Buddhist and not be a vegetarian.
The decision to be a vegetarian or not is a more complicated question than initially meets the eye.
Your decision should be made individually, after investigating and considering the environmental impacts and suffering involved under both options.
What can we all agree on?
Let start with what everyone can agree on.
We need animals: the tame ones for companions and to love, and wildlife to preserve our fragile ecosystem.
We can also agree that a major tenant of Buddhism is to develop a compassion that is all embracing and undiscriminating.
The moral precept that instructs us not to kill without a doubt prohibits the hunting animals, i.e., directly being responsible for causing their death.
We should strive to see the world as a unified whole where each thing and creature has its place and function.
How have humans impacted the natural environment?
Unquestionably, the human being as a collective species are exploiting nature to the max and squeezing every last drop out of it without putting anything back. The results?
The air and rivers are becoming polluted and poisoned, many animals and plants are heading for extinction, and the slopes of mountains have become barren and eroded. Before we destroy or upset natures delicate balance, we should be very careful.
We should strive to develop a little more respect for all life instead of having this crush, kill and destroy mentality.
What are the arguments for becoming a vegetarian?
We should not be under the illusion that animals raised for slaughter by multinational corporations using modern methods are living a carefree life on the farm.
On the contrary, multinational corporations use assembly-line methods of production where animals are treated like machines.
These factory farms are concerned about high production and low cost – not with the welfare of the animals.
The cruelties include extreme overcrowding and confining, stress and anxiety.
As a practical matter, it is impossible to raise animals for food on a large, cost-effective scale without inflicting suffering.
The passive support of these inhumane methods through meat consumption is counter to the pity, sympathy and compassion that Buddhism teaches us to have for all living things.
Even if animals are humanely raised and humanely killed (if that is truly possible), should we intentionally be putting scorched animal corpses in our stomachs if not absolutely necessary for our survival?
Change can be difficult
Giving up or reducing your meat consumption may prove challenging because consuming meats has been a lifelong habit for the majority of us.
Most of our parents began feeding us meat at an early age under the misguided but honest belief that proteins from chicken and beef were critical for physical and mental growth.
There is a common misconception that vegetarian diets lack sufficient protein.
This is simply not true.
\ A well-planned vegetarian diet that is focused on plant foods can provide more than sufficient protein.
Examples of plant based foods that are rich in protein include: wheat gluten, tofu and edamame, lentils, chickpeas, beans, green peas, quinoa, oats, rice, nuts, etc.
There are also lots of vegetables that contain good sources of protein such as: potatoes, spinach, broccoli, sweet corn, and asparagus.
The culture of meat eating is further perpetuated by advertisements and propaganda from the meat industry that meat and fish are the best sources of protein. This has scientifically been proven to be false.
As difficult as it is to change an ingrained habit of eating meat, we should make a serious effort to make our diets as humane as we practically can. It is the best decision for both us as well as other living things.
What are the physical health benefits of giving up meat?
Undisputed world health facts show a correction between those who eat lots of meat and having a shorter life expectancy. Those who eat less protein tend to have higher life expediencies.
A diet high in animal protein and fat increases your chances of cancer.
Whereas diets low in animal protein and fat but high in vegetable protein and fiber are associated with a lower risk of cancer.
The reason is that animal meat has high levels of saturated fact and cholesterol which is a leading cause of heart disease.
Studies have shown that vegetarian have lower levels of both cholesterol and blood pressure than non-vegetarian. Consuming meat also carries additional health risks that are associated how meat is processed on a large scale. Meat processing facilities are also often dirty and poorly inspected by government regulators.
Additionally, the consumption of processed meat involves eating human added hormones, antibiotics, pesticides, preservatives, stabilizers and other harmful, foreign substances.
Consider the following short story and remember it the next time you think a meat produce looks appetizing: A man who was a vegetarian was served a vegetarian meal on a plan.
The man noticed that the woman next to him had also ordered a vegetarian meal. So the man turned to the woman and asked, “Excuse me, but are you also a vegetarian.”
The woman replied, “No, I am a meat inspector.”
What are the mental health benefits of giving up meat?
Choosing to become a vegetarian also has a purifying affect on your mind.
If you have given up eating meat then you likely know that it is a wonderful feeling to know that no animal had to suffer in order to provide you nourishment.
After all, food should be a means of nutritious ourselves; food should not be used merely to satisfy sense desire. If you want to give up eating meat but are having difficult, try to slowly wean yourself from flesh foods.
You can try first giving up beef, then poultry and then lastly fish.
What are the arguments for having meat in your diet?
It is true that when you eat meat you are indirectly or partially responsible for killing a living creature.
However, it is believed that Buddha may not have been vegetarian and that he may not have taught his disciples to be vegetarians. Buddhist scriptures say that being heartless, arrogant, greedy makes one impure, not the eating of meat.
Here, it’s easy to see how one could eat meat and have a pure heart just as one who does not eat meat could have an impure heart. Buddha’s teaching emphasize the quality of your heart over the contents of your diet.
Consuming meat does not necessarily mean that one approves the killing of animals, nor does it necessary mean that bad Karma will result.
As we discussed in our Law of Karma post, Karma is an intentional act and its result. Among meat eaters, few likely associate their hamburger or chicken tenders with a live, suffering animal.
As living beings strive to survive, those that succeed inevitably do so at the expense of other living beings.
Contrary to popular belief, eating vegetarian food still indirectly involves the killing of animals such as rabbits, squirrels, monkeys, and billions of insects and other ‘pests.’
How is that possible? The vast agricultural fields need to produce vegetarian products such as wheat, rice and vegetables require the clearing of vast swathes of natural vegetation and animal habitat.
After clearing, farms typically spray their crops with large amounts of insecticides and pesticides so that the vegetables arrive on our plates without unsightly holes or blemishes in them.
Just imagine the acreage required to grow enough coffee beans to satisfy one person’s daily coffee habit. Also, imagine if the whole world became vegetarians, animals would multiple in massive numbers.
This could quickly become a threat to humans, which would likely lead to animals being killed as they overtook our living areas or posed a risk to our safety.
Reasonable minds can differ
Trying to compare the environmental impact and amount of suffering between a vegetarian and a non-vegetarian diet is a complex endeavor with no definitive outcome.
We can likely all agree that both have an environmental impact and cause suffering to living things. While one of the five precepts is do not kill, it also follows that we should not cause another to kill or harm any living creatures.
Furthermore, one would definitely have developed a high level of compassion if they chose to avoid meat out of concern for animals and not wanting to be involved in the cruelty of modern industrial farming.
The key is to be mindful of your actions
Buddhism is not a religion of blind belief. Ignorance is not bliss and does not lead to inner peace.
In fact, Buddha urged his followers not to believe solely in the written words of some wise man, but to accept as true what you agree with using your own reason and experience, after thorough investigation.
Regardless of whether you are a vegetarian or not, you should consider the indirect suffering involved in bringing meat, grains, fruits and vegetables to your table.
If we look beyond what we eat, we see that animals have been killed to provide leather for belts, shoes, handbags, couches, the oil for soaps we use and a thousand other products as well.
It is impossible to live without, in some way, being indirectly responsible for the dead of some other beings. Every day, as you clean your kitchen or work in your garden, you are very likely to kill some insect that happens to get in the way.
As Buddhists, we should not be blind to these realities. How are we to realistically deal with this genuine problem?
The point is not whether we can observe all the rules of morality all of the time.
The point is that if the rules of morality are an appropriate way of carrying out principles of equality that are worth believing in, then it is our duty to follow these rules as much as we possibly can.
It is indeed impossible to follow the rules of morality absolutely; but we should do our best to follow the rules of good conduct.
If we want to live at peace with ourselves and others, then we must respect the life and welfare of all living things.


Knowing your pH (potential of hydrogen) levels is critically important to your over all health. pH is the measure of the acidity and alkaline levels in the body. (You can pick up pH test strips at your local drug store.) Pure water has a pH level of 7.0 and is considered neutral neither acid or alkaline. Anything with a pH below 7.0 is considered acid, anything with a pH above 7.0 is considered alkaline. For optimal health, your body’s pH level should be at 7.0 or higher or in an alkaline state.
The American diet is largely responsible for making our bodies highly acidic. Eating a diet consisting of high acid producing foods like eggs, dairy products, white flour, sugar and meat, while consuming very few alkaline producing foods such as fresh vegetables raises our acidic levels. Many of us also consume large amounts of acid-producing beverages like coffee, soft drinks and use artificial sweeteners like NutraSweet, Equal, or aspartame. Even some pharmaceutical drugs can be extremely acid forming.
An acid producing, imbalanced diet can result in a buildup of acid in the body and lead to “acidosis” which stimulates the predetermined genetic response to starvation and famine. When this happens, the body begins to hoard every calorie consumed and stores it as fat, fearing that it is being starved and does not know when or where its next meal will come from. It does this as a survival strategy. Acidosis generally disrupts lipid and fatty acids, which are involved in nerve and brain function. This disruption causes neurological problems as well as problems with hormonal balance within the endocrine system. This can affect the liver, kidney, heart, insulin regulation and cellular health and lead to a stroke, heart attack, aneurysm, cardiovascular problems, osteoporosis, obesity, joint pain, chronic fatigue, and high blood pressure.
To counteract this, many nutritionists and athletes recommend eating numerous small, healthy meals throughout the day in order to keep the body happy and confident that it will continue to be fed. When the body finds itself in this comfortable, worry-free state, it will gladly burn those calories (an increase in metabolism), helping to slim the waistline, create lean muscle and avoid many of the problems that are associated with acidosis, obesity and insulin regulation.
pH and Cancer
Two main factors leading to cancer are an acidic pH and a lack of oxygen, however, we can manipulate these two factors so as to prevent and control cancer.
We know that cancer needs an acidic and low oxygen environment to survive and flourish. Research has shown that terminal cancer patients have an acidity level of 1,000 times more than normal healthy people. The vast majority of terminal cancer patients have a very acidic pH. Why is this?
The reason is simple. Without oxygen, glucose undergoing fermentation becomes lactic acid. This causes the pH of the cell to drop to 7.0. In more advanced cancer cases, the pH level falls further to 6.5 and can even fall to 6.0, 5.7 or lower. The basic truth is that our bodies simply cannot fight diseases if our pH is not properly balanced. Controlling your pH levels will greatly improve your body’s ability to fight toxins and allow healthy cells to thrive, preventing the low-oxygen environments where cancer and other diseases thrive.
Maintaining healthy pH levels is one of the simplest ways to improve your overall health. The first step is to make new lifestyle choices, avoid acid producing foods as well as pharmaceuticals, cigarettes and too much coffee or alcohol. Next, include plenty of green vegetables and fresh fruits into your diet.
One of my favorite tools for maintaining healthy pH levels is Delgado Slim Blend, packed with 52 different vegetables, seeds, sea plants, exotic fruits and over 17 grams of dietary fiber per scoop, which is the highest amount of fiber offered in any whole food supplement! Simply add one scoop to any juice or your blended drink.


This will be my first post on doing a food review of this amazing place situated in a quiet corner of Singapore. The location is at W Singapore Sentosa Cove. I happen to come across this place when i am looking for quiet place to have dinner, So i decided to give it a try on my birthday. If you are interested in visiting this place, please remember to make reservation beforehand. They have limited tables available and also to prevent the disappointment of not able to get in when you are there. Below are some pictures of the entrance and the buffet line.
The whole place look very classy and unlike most hotel buffet place which are usually pack with people at the food area, this particular restaurant did very well in crowd control. I guess by having limited tables helps after all. Another thing i would like to highlight is they allocate their tables really well as there are sufficient space between each table and it is quite comfortable to get around. I have been to those profit minded buffet restaurant that will try all ways and means to squeeze as much table into a small space available. It really makes moving around difficult not to say when you are carrying a lot of food. Now we will take a look at what they have to offer at the buffet line.
One particular thing i would like to highlight in this restaurant is their spaghetti is freshly made when order and you can choose from either Tomato flavor or Carbonara sauce. If you would like something different you can also request for Aglio Olio. Other than this their pizza is also freshly baked from the oven and after each batch of pizza is done they will go round distributing it to the diners to ensure every one are able to try it. This goes the same for their satay as well. After a fulfilling meal one would of course end it off with desserts.
I would like to highlight this particular dessert name Green Tea Tiramisu, it is something unique and different as this is the first time i had this and it taste surprisingly well. I had always been a fan of Tiramisu and but this i had never thought green tea will taste that good when put together with Tiramisu. It is a must try if any of you were to visit this place. Another dessert worth the try is their chocolate moose. It is not too sweet and too bitter and very suitable for those that like dark chocolate as well as white chocolate. It is a perfect balance between bitter and sweet.
To sum things up i would recommend this restaurant to couple or a small group of friends who are looking for a place which is quiet and can spend quality time together. Of course when spending quality time together not to forget having quality food as well. With dinner from 65++ per person it is very value for money. To make things better they are currently having a 1 for 1 dinner promotion every Sunday - Thursday till 30/11/13 So those that are getting hungry after looking at the pictures better start picking up the phone and make a reservation. After so much i have yet to tell you the name of the restaurant. As some of you had already saw the last picture below the name of the restaurant is The Kitchen Table.
W Singapore - Sentosa Cove
The Kitchen Table
Phone: + (65) 6808 7268
Breakfast 06.00 to 11.00
Weekdays 11.00 to 23.00
Weekends 11.00 to 24.00
The special guest (hahah)


I gave students limited resources to fill the entire tub with landforms and natural resources. They created wonderful projects, then made up a skit to share with Pre K and 1st grade about their landform tubs.
Students learned about weathering and erosion through a song!
In our 4th Unit, we learned all about animals and habitats. Students inquired about how animals breathe and I decided to show them the dissection of a frog online. They were very interested in the muscles, circulatory system and digestive systems. This was a great way to introduce the students to the inside of a body.
The 2nd grade was lucky enough to have highschool Science teacher, Mr. Brice, set up a fossil dig right here at EABH. Students learned about fossil dig grids, tools used to dig for fossils, and about the real bones that we uncovered. It was a great day to be a Paleontologist!
It was so wonderful to have guests come talk with our class about different holidays from around the world!
Mr. and Mrs. Bigares came in to speak with us about Christmas in Portugal!
Diana decorated our classroom and told us all about German Christmas!
Carole showed us pictures from France and described French Christmas to us!
Ms. Ruth taught us all about Hanukkah!
It's always fun to work with adjectives. Last night I made some cookies for the 2nd graders, and decided to turn it into an adjective activity. First, students could only look at their cookie, then write down the adjectives they see. Second, they could touch the cookie, third, smell it, and last but not least, taste! We talked about the adjective we saw, felt, smelt and tasted. Many students liked the cookies and asked for the recipe, and guess what parents, there are fruits AND vegetables in it!
Banana Pumpkin Oatmeal Cookies
1/2 cup (1 stick) butter
1 1/2 cups sugar
1 overripe mashed banana
cooked pumpkin added to banana to make 1 cup
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup quick-cooking oats
1 cup raisins
1 cups chopped walnuts (optional)
Cream butter and sugar until fluffy. Beat in egg, banana, pumpkin, and vanilla.
In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, and oats. Stir to combine. Add dry ingredients to the wet, and mix well. Add the walnuts and stir to distribute.
While you can bake these cookies the same day, it’s better after being refrigerated overnight, which hydrates the oats.
Preheat the oven to 325 degrees. Use a small disher or two teaspoons to drop the dough onto cookie greased or parchment-lines cookie sheets.
Welcome to my 2nd Grade Webpage! My name is Rachel Allaire, and this is my second year teaching at EABH in Brazil. I wanted to let you know a little bit about what we do in 2nd grade, so check out all the links, and leave me comments or questions! ~Have fun~


This colourful dish promises to be as tantalizing to the taste buds as it is to the eyes. The savoury pâté, which is a paste made of puréed chicken liver, is complemented with the sweet and tangy tomato marmalade to great effect! Spread both onto the garlic crostini, grab a flute of white wine and experience French cuisine right here at St James Wine Bar & Bistro!
Tasty tip: Best enjoyed shared with friends over a bottle of wine. Order a few more dishes for variety!
Where: St James Wine Bar & Bistro @ St James Power Station
Operating Hours: Sun – Thu: 6pm – 3am (Last Order: 2.45am) | Fri & Sat: 6pm – 4am (Last Order: 3.45am)


Seeds have many health benefits over our bodies. While it is true that you cannot consume seeds of all the plants, as some of them are poisonous; however, some of the seeds you can not only consume but you can use it in a variety of healthy preparations too. From supporting healthy hearts to managing our weight, seeds have many benefits over our bodies, and today I am sharing the benefits of 4 super seeds and 1 spice.
In my process of body transformation, I have experimented with many seeds, vegetables, and fruits. There were a large number of people who used to suggest me my diet. In the process I researched about a lot of them and today I am sharing some valuable pieces of information with you.
Here I would like to introduce to you to 4 super-seeds which helped me in reducing my weight, as well as reversing my diabetes.
The 4 Super-Seeds are as follows:
Super-Seeds No.1: Cumin seeds (Cuminum cyminum L)
Cumin is a leafy plant, that grows low to the ground in China, India, the Middle- East, and the Mediterranean region. The fruit of these plants is called the Cumin seeds. It is very popular all over the world. We use cumin seeds in our daily food preparations almost regularly. Much medical research on these super-seeds have proved that they have all kinds of health benefits.
Benefits of Cumin seeds:
- Cumin Contain antioxidants, which can help human beings to be in a healthier and energetic state, and also help to keep your skin from looking aged.
- It has anti-cancer properties that have the ability to stop cancer cells from multiplying.
- Cumin seeds can treat diarrhoea.
- It helps to controls blood sugar.
- Cumin seeds fight against bad-bacteria and parasites in our bodies.
- Cumin seeds have the capacity to control the inflammatory effects.
- It can help in lowering cholesterol levels in our body.
- Cumin seeds aid in weight loss.
Super-Seeds No.2: Flax Seeds (Linum usitatissimum)
These seeds originated in the Middle-East thousands of years ago. These have gained much popularity as a health food across the world. Flax seeds are usually brown or yellow in colour. They are sold whole and are often processed into flaxseeds oil. Flax seeds are loaded with nutrients and are high in Omega-3 Fats.
Benefits of Flaxseeds:
- Flax seeds are rich in Omega-3 Fats which is good for health, usually found in Fish. If you are vegetarian, it can be the best source of Omega-3 Fats.
- Flax seeds are a rich source of Lignans. Lignans are plant components that have antioxidant and estrogen properties.
- Flax seeds help to lower the risk of cancer.
- They are rich in Dietary Fibers.
- Flax seeds help to improve Cholesterol. These seeds can reduce the bad cholesterol in our bodies.
- Flax seeds lower the blood sugar level as well as blood pressure levels.
- Flax seeds contain quality proteins. 100 grams of Flax seeds contains 18 grams of Protein.
- Flax seeds keep hunger at bay, which may aid in weight control.
Super-Seeds No.3: Fennel seeds (Foeniculum vulgare)
Fennel seeds are the most popular seed in the world. They also are used in many food preparations across the globe. India is the largest exporter of fennel seeds. Fennel seeds contain many minerals like Copper, Potassium, Calcium, Zinc, Vitamin C, Iron, Selenium, and Magnesium. They are used in curries to increase the taste and also have many health benefits.
Benefits of Fennel Seeds:
- Fennel seeds can regulate blood pressure.
- Fennel seeds reduce water retention in the body.
- Fennel seeds keep cancer away.
- Fennel seeds help to purify the blood.
- Fennel seeds reduce Asthama Symptoms in our bodies.
- Fennel seeds improve eyesight.
- Fennel seeds can fight against Vata, Pitta, Kapha. https://www.ayurveda-products.eu/content/ayurveda-and-health/ayurveda-tips/everything-you-need-to-know-about-vata-pitta-and-kapha
Super-Seeds No.4: Ajwain seeds (Trachyspermum Ammi)
Ajwain seeds are also known as Carrom seeds. Ajwain is derived from an herb plant that originated in our very own country. Every Indian is familiar with these seeds. It is often added to Dhal Tadka, Curries, and Pickles, etc. The benefits of Ajwain are plentiful.
Benefits of Ajwain:
- Ajwain regulates Cholesterol level.
- Ajwain helps to manage blood pressure.
- Ajwain aids in digestion and stomach problems.
- Ajwain Fight Inflammation.
- Ajwain helps to treat cold and blood.
- Ajwain helps in curing Asthma and boosts the respiratory system of our body.
- Ajwain helps in diabetes
- Ajwain aids in weight loss.
Cinnamon sticks (Cinnamomum Verum)
Cinnamon is a super delicious spice, which is also prized for its medicinal property. It is one of the mandatory spices found in every Indian kitchen. Cinnamon not only enhances the taste, but it also has a plethora of health benefits.
Benefits of Cinnamon:
- Cinnamons are loaded with Antioxidants
- Cinnamons have Anti- Inflammatory properties.
- Cinnamons cut the risk of heart disease.
- Cinnamons improve the sensitivity to the hormone insulin.
- It helps to lower the blood sugar and it has powerful anti-diabetic effects.
- Cinnamons fight with the HIV Virus.
- Cinnamons fight with Bacterial and Fungal infections.
How would the 4 super-seeds and the super-spice help me reduce my weight?
Before I give away the recipe which would help you to reduce weight, I would like everybody to develop a habit of drinking warm water first thing in the morning.
Drinking warm water in the morning is good for your health as It protects our bodies from Kidney and digestion related problems. It plays a vital role in breaking down food substances and thus aids in digestion.
Now, coming back as to how to reduce weight? Well, here I would suggest you to add 1 tbsp of powder which contains Cumin seeds, Flax seeds, Fennel Seeds, Ajwain, and Cinnamon into the glass of warm water.
Here I am sharing the recipe of powder which we can mix with warm water. This powder contains all the health benefits. It specifically helped me in losing belly fat.
Cumin seeds: 50 Grams
Fennel seeds: 50 Grams
Flax seeds: 50 Grams
Ajwain: 25 Grams
Cinnamon sticks- 2 (Large)
How to do?
Step 1: Dry roast all the seeds and Cinnamon stick one by one 3 minutes, each.
Step 2: Let it cool for some time.
Step 3: Transfer the seeds and cinnamon in a grinder to make a smooth powder.
How to use it?
Add 1 spoon of powder to 1 glass of warm water and mix it with a spoon. You can store this powder for a long time. Just remember to store it in a dry place.
If you want your desired result from this powder, use it a continuously everyday first thing in the morning. Along with this do make a habit of doing a minimum of 30 minutes exercise every day.
It will definitely help you get to your desired weight as it helped me and in the process it also helped me in reversing my diabetes.
I hope this article was of use to you.
Bye-bye for now, would be coming back with new health tips in my next article.
Till then, Stay fit, Stay healthy.


April 5th, from 9am – 2pm Heritage Bakery & Cafe will be serving Easter Brunch at The East Side Club.
Meal includes pastries, fruit display, vegetable display, smoked salmon, shrimp cocktail, caprese salad, caesar salad, scrambled eggs, bacon, ham, sausage, french toast, breakfast potatoes, quiche, creamy pesto farfalle with chicken, three cheese mac & cheese, mashed potatoes with gravy, green bean almondine, dessert, milk, orange juice and coffee!
Our full bar will be open with bloody mary and other drink specials! Please call today to RSVP or to send an email to the office at Office@escmadison.com. Adult pricing is $19.95 and children 12 and under are $8.95.


Aunt Betty was a gem. Her enthusiasm and wit were legendary – and her puddings were out of this world. No doubt, that was what Fred Willet thought when he first tried his sister Betty Cole’s Traditional Steamed Pudding.
Thanks to Fred’s passion for a sweet indulgence, Aunt Betty’s recipes were crafted into a range of classic treats; Steamed Puddings, Creamy Rice, Fruit Pot Snacks, Yorkshire Puddings, Christmas Puddings & Tarts. To this day, Aunt Betty’s range remains a sweet tooth’s favourite.
Always time for tea. Always room for pudding


Harvest of the rice blog field began at approximately 11:30 a.m. on Monday, August 06. This is 139 days since the field was seeded on March 20. The grain moisture of the first truckload of rice harvested was about 18%. This means that the grain at this stage contained approximately 18% water. Rice is typically harvested at between 17-21 % grain moisture. The grain is then artificially dried down to about 12% moisture. The reason rice is harvested at higher moisture then artificially dried (as opposed to letting the grain dry in the field prior to harvest) is to maintain the grain quality. If the grain dries much below 17% in the field, there is excessive breakage of the rice grains during the milling process. Even though the grain harvested from this field will be used for seed, maintenance of grain quality is still important.
Shortly after the harvest began, a bearing broke on the clean grain elevator on the harvest combine. The combine had to be brought into the Rice Research Station Maintenance Shop for repairs. The combine will be repaired and the harvest operation will resume as soon as possible. This is not a rare occurrence in any commercial rice farming operation. Harvest machines are very complex with a large number of moving parts and breakdowns necessitating repairs are commonplace during the harvest season.


Inventor of the McDonald's French Fry and Cheez Whiz, we salute you with mouths stuffed full of carbs and emulsifiers!
EDWIN TRAISMAN, 91, DIES, HELPED CREATE ICONIC FOODS
By Dennis Hevesi, THE NEW YORK TIMES
Published: June 9, 2007
Edwin Traisman, a food scientist who helped standardize McDonald’s French fries and develop Cheez Whiz for Kraft Foods, as well as researching the risks of E. coli bacteria, died Tuesday in Madison, Wis. He was 91 and lived in Monona, Wis.
The cause was heart disease, his daughter Jenny Denise Traisman-Waddell said.
Lisa McComb, a spokeswoman for McDonald’s, said of Mr. Traisman yesterday, “He truly made a significant contribution to McDonald’s fries.”
Mr. Traisman was manager of dairy research for Kraft in 1957 when he noticed long lines at a new drive-in restaurant called McDonald’s in Des Plaines, Ill. Within a year, he left his job at Kraft and opened the first of four McDonald’s restaurants that he would eventually own, three in Madison and one in Monona.
Soon after, Mr. Traisman’s research expertise came to the attention of Ray Kroc, the president of the McDonald’s chain, which had 200 restaurants.
Mr. Kroc had a problem. All of McDonald’s French fries were being made from fresh potatoes shipped from 175 farms and sliced and cooked at each restaurant.
“Ray thought the best potatoes came from Idaho,” Ms. McComb said. “But their crop season left several months when there weren’t enough fresh potatoes.”
Mr. Traisman and another food scientist, Ken Strong, were asked by Mr. Kroc to find a way to supply all the restaurants with peeled and cut potatoes that would hold their taste, color and crispness no matter the season. The solution was to quick fry the slices for up to a minute at 300 degrees to remove some of the moisture and then freeze them.
By 1972, frozen fries were being shipped to the 2,272 McDonald’s restaurants. Today, the company supplies frozen fries to 31,000 restaurants worldwide.
While he was at Kraft, from 1949 to 1957, Mr. Traisman led the team that combined cheese, emulsifiers and other ingredients into the bright yellow sauce called Cheez Whiz, a topping for corn chips, cheese steaks and hot dogs. It was introduced in 1953.
Mr. Traisman was born on Nov. 25, 1915, in Chicago, a son of Latvian immigrants. The only one of six siblings to graduate from high school, he went on to earn a bachelor’s in chemistry at the University of Illinois in 1936.
Besides his daughter Jenny, of McFarland, Wis., survivors include his wife, Dorothy; three other daughters, Barbara of San Francisco, Lisa of Monona, and Claudia Ward of Santa Rosa, Calif.; a son, Steven, of San Francisco; seven grandchildren; and two great-grandchildren.
In 1975, Mr. Traisman returned to research as the senior program manager at the Food Research Institute of the University of Wisconsin-Madison. The director of the institute, Michael W. Pariza, said yesterday that some of the projects Mr. Traisman worked on “affect everybody in the country.”
“When it became evident in the late ’80s that hemorrhagic E. coli was a serious health problem,” Dr. Pariza said, “Ed initiated research on how to control it.”
One strain of the common intestinal bacterium E. coli can cause bleeding in the colon and other internal disorders. It sometimes contaminates ground beef. Research by Mr. Traisman’s team in 1987 found that ground meat had to be thoroughly cooked at temperatures high enough to kill the bacteria to avoid potential risks.
“Other people certainly have confirmed it,” Dr. Pariza said, “but this was the earliest research on it.”


Loyens & Loeff Luxembourg advised Young's Seafood, a UK supplier of fish and seafood products, in the sale of its business to CapVest-backed Karro Food Group
We teamed up with lead counsel Latham & Watkins (UK) to advise Young's Seafood in relation to the sale of its business to CapVest-backed Karro Food Group. The deal has created a British entity with sales of around £1.2 billion and more than 5,000 employees.
Young's Seafood is a supplier of fish and seafood products in the United Kingdom. The company engages in processing and retailing of frozen and chilled seafood dishes.
Young’s Seafood was initially put up for sale by its former owner Lion/Gem Luxembourg in April 2018. The company has been around since 1805.
Karro Food Group is a leading producer of bacon, gammon, fresh pork, frozen sausage, ham and cooked meats. The company supplies high quality meat products to retail, foodservice and manufacturing customers across the UK.
The union creates what is described as a “multi-protein food group with significant potential for further growth”.
Karro, which turned over £638 million in 2018, and Young’s will operate as two separate businesses within the enlarged group. Both serve major supermarkets as white label suppliers, with the seafood giant having a major branded presence too.
The Loyens & Loeff team was led by Corporate M&A partner Thierry Lohest and Banking & Finance partner Anne-Marie Nicolas, with the support of Alvaro Garrido Mesa (Senior Associate, Banking & Finance), Jordan Kaselow (Associate, Corporate M&A) and Joanna Kobylarz (Associate, Banking & Finance).
Thierry LohestPartner Attorney at law / Avocat à la Cour
Thierry Lohest, partner, is a member of the Corporate Practice Group in our Luxembourg office. He focuses on mergers and acquisitions, corporate finance, capital markets and restructurings for multinationals.T: +352 466 230 216 / +852 3763 9363 M: +32 4 97 50 21 11 E: email@example.com
Anne-Marie NicolasPartner Attorney at Law / Avocat à la Cour
Anne-Marie Nicolas, partner, is a member of the Banking & Finance Practice Group in our Luxembourg office. She co-heads the Luxembourg Restructuring Team. Anne-Marie focuses on secured lending, including acquisition finance and real estate finance, as well as debt restructuring.T: +352 466 230 314 E: firstname.lastname@example.org


Our Olive Oils
Extra virgin olive oil light fruity, with strong aromas of cut grass, thistle, and bay leaf.
Closes tasting with personality and style, confirming aromatic generosity, harmony and fragrance.
Cultivar: Frantoio 60%, Leccino 30%, Rosciola 10%
Extra virgin olive oil fruity, tasting notes of flowers and medicinal herbs.
Bitter and strongly balanced spicy denote a fresh and particular oil.
Cultivar: Frantoio single variety.
Medium fruity extra virgin olive oil, with notes of wild grass and vanilla.
The taste of sweet almond and medicinal herbs, soft bitter and spicy that remains in the final.
Cultivars: Moraiolo monovarietal.
For years we have been waiting for the Coratina olive oil and finally we had the first harvest in 2016.
The apprehension and eagerness was palpable to the mill, the questions were many but, perhaps, the thorniest one was: would Coratina cultivated in our farm, with different soils and climatic conditions than in its area of origin, confers a product up to the expectation?
The answer was not long in coming; already during the milling a fruity aroma, different from what we were used to, was felt in the air: riper, more firm and bitterer.
The taste gave confirmation of what the nose felt. By then we were sure!
Our Coratina had all the features that are described in the literature: complex aromas of herbs and green almonds, artichoke and rocket salad to the taste, in line with the fruity, bitter and spicy, decisive, powerful and unequivocal sign of strong content of polyphenols, making the oil particularly rich in beneficial compounds for its preservation and for our health.
The extra virgin olive oil quality obtained from our Coratina is also due to the special attention paid to the whole production chain process, likewise for all Il Simposio’s products: appropriate farming techniques, manual harvest, cold-extraction within 12 hours of collection and careful preservation in a controlled environment.
The mono-varietal oil Coratina guarantees receptive and demanding consumers who are looking for uncommon sensations as well as new forms of blend with meat, beans and vegetables, in an enduring “food and health” combination as stated by Hippocrates (greek physician of the 4th century BC), who encouraged the patients with his famous phrase:
“Let food be your medicine and your medicine be your food.”


Planetary food mixers have been the catering industry's favourite recipe for mix consistency and versatility for many years. Hobart set the standard more than 75 years ago and they still enjoy a huge slice of the market for both new and used commercial food mixers.
Other manufacturers such as Crypto Peerless, Metcalfe and Fimar manufactured their own machines to rival Hobart's universally popular 20 quart model, and more recently the likes of Newscan and Moretti have added other models to compete in the market place.
The now increasingly popular domestic range of Kitchenaid food mixers began life in 1919, manufactured by Hobart as an alternative table-top mixer for busy commercial chefs to use while their floor standing models were busy.
Regardless of the mixer or its manufacturer, planetary food mixers are generally renown for their reliability, durability, versatility and the ability to produce consistently outstanding performances in a very demanding environment.
A planetary mixer consists of a large bowl for ingredients and a dough hook, beater and whisk attachment for different types of food prep. There is also usually an attachment point for driving a grater or vegetable preparation equipment. The planetary action causes the agitator to move in a figure-eight motion, allowing the food ingredients to uniformly mix.
Despite their ruggedness and solid build quality, commercial planetary mixers are very complex pieces of machinery and they can, and often do, go wrong.
We have many years of experience gained in supplying, servicing, maintaining and repairing all makes and models of commercial planetary food mixers. From a faulty mains lead or a dodgy switch, right through to a complete gearbox overhaul and rebuild, we can help if or when yours goes wrong.
Even if you are based outside of Wiltshire, we offer a fast, Nationwide repair service and we can usually give you a fairly accurate repair estimate over the phone - 01793 521119 or 07768 767909


Over the years Pioneer Industries Limited has always strived to provide world-class products to its esteemed customers by applying cutting edge technology, through its R&D team. The R&D team with its breadth of continual experience and depth of technical expertise always provide economically viable solutions and provide us the first mover advantage and seize new business opportunities.
Recently our R&D team had been credited in developing Hydrolyzed Wheat Gluten through an enzymatic process. The future projects taken up by R&D team are:
Bran Fractionation: Brans are packed with nutrition, and offers many dietary benefits. The nutritional benefits of cereal brans are mainly undisputed, bran is beneficial toward providing digestive regularity and ending constipation because it is very high in dietary fiber.
Bran Fractionation is worldwide fully developed novel technology by which one can produce various marketable end products such as Insoluble dietary fiber, Germ rich protein, Glucose syrup, prebiotic products like oligosaccharide and soluble Xylans, which have huge demands in foreign and domestic market due its high nutritive value. Due to its high nutritive value it will fetch good value in the market which subsequently lead to high profitability and increase in farm income.
High temperature and osmotic pressure tolerance yeast: Yeast plays a vital role in fermentation. The R&D team is developing new variant of yeast which will be able to ferment at very harsh processing parameter and increase the overall productivity.


Cakes are very essential for celebrating happy moments. It’s not matter how grand your celebration is, cake is enough to make your small happy moment more delightful with it’s sweetness. Each person loves the deliciousness of the cake and wants to get the most yummy cake for their special event. The importance of the cake increases day by day, as you can also get different designs and shapes of cakes that can make your special event more memorable and beautiful.
7 Most Stylish and Trendy Cakes
In this article we are introducing you to some of the trendy cakes that will surely help you to make your celebration a wonderful one.
1. Geometric Cakes
It is the most elegant and stylish cake that people mostly buy for the celebration of weddings. An appealing look and delicious cake surely make your celebration more memorable. The decoration of this cake is done with beautiful florals and different colors of creams that give this cake a unique look. The taste of this cake is very yummy and surely woos the heart of your loved ones. This cake comes in the shape of a rectangle shape that looks very appealing. So, if you are going to organize a big celebration then you can buy this cake and impress your guests with this elegant delight. You also buy cake online and get your favorite cake at your desired place on time.
2. Nude Cakes
It is also the most elegant cake that you can buy for your special occasions. This cake is made with yummy chocolate, fresh fruits, and peanut butter sauce. The design of this cake is very appealing and looks very trendy. It is the most delectable delight that is perfect for your special occasion. So, treat your near and dear ones with this yummy creamy cake and add sweetness into your relationship.
3. Butterscotch Cake
The taste of this cake is also very yummy and perfect for all your occasions. This cake is made with butter cream, brown sugar and white cream that gives you a sweet yummy taste. Most people buy this cake for their parents because of its health benefits. It is the best cake for making your special moments more joyful.
4. Floral Cake
It is also a very famous cake and people use it for their special events. The richness of taste and the elegant appeal of this cake make your special celebration more wonderful. The design of this cake is done with edible blooms and yellow white cream that looks very gorgeous and can easily grab the attention of your loved ones. If you want to impress your wife on her birthday then this is the best cake. With this floral cake you can easily speak your inner feelings towards them. So, order cake online Hyderabad and make your special event happier with this sweet delight.
5. Sprinkles Cake
It is the most beautiful and stylish cake that people buy for their special occasions. The decoration that is done on the top of the cake is made with different colors of sprinkles that look very trendy. This cake is always highly demanded and best for making your special day more wonderful. So, if you want excitement for your occasion you can buy this cake. You can also get online cake delivery in Lucknow at your home on time.
6. Square Cake
It is also the perfect cake for your special events and comes in round shape. This cake is also very trendy and capable of making your simple occasion more joyful. An appealing design and yummy cake not only make your occasion memorable but also spread happiness into your special event. So, if you want to make the most trendy and stylish cake for your special occasion this cake is the perfect choice for you. Apart from that you can also deliver cake online to your dear ones for adding joy with the sweetness of the cake.
7. Metallic Cake
Metallic cake is also the most adorable cake and capable of enhancing the beauty of your occasion. Yes, this is a very stylish and perfect cake for making your celebration more joyful. Most people buy this cake for the celebration of a wedding to make their big day more special.
Cake is something that spreads happiness and joy, no matter what is the occasion. Next time when you celebrate any occasion, do not forget to add cake to your celebration. Enjoy your birthday anniversaries and many more occasions full of joy and happiness. Add some delicious cakes to your occasions and see the height of Charm and Enjoy.
Guys, these are some of the best cake ideas that we discussed in this article, that people can opt anyone according to their need. These cakes surely make your special events more enjoyable and also make your loved ones very happy.


Farm to table is a purpose and a promise to source our ingredients from local farms, directly from the farmers themselves.
All of our food is made from scratch, in-house. From the soups, salad dressings and sauces to the breads, desserts and juices in your cocktails! Yes, we even freshly squeeze our orange, grapefruit, carrot, lemon and lime juices.
They say that the way to a person’s heart is through food. We believe the way to a community’s heart is through good food, local art, lively music and delicious drinks.
Our purpose is to find our way to your hearts with every plate we deliver, art we exhibit and drink we serve. Café BODEGA, bring your friends or make some here.


As we catapult into the holiday season, one of the first things that comes to our minds is food. Making it. Sharing it. Eating it. And, unfortunately, throwing it away. According to the United States Environmental Protection Agency, Americans threw out over 38 million tons of food in 2014. That’s equivalent to throwing away hundreds of millions of dollars in cash! In addition to saving money, the EPA states that reducing food wastes helps support the community; lowers methane emissions from decomposing food; and conserves energy from growing, harvesting, and transporting food.
Here is a quick list of ways to prevent your food from ending up in a landfill as you prepare to get together with your friends and family:
So, as you’re hugging those around you and stuffing your tummies with all of the delicious
dishes, keep in mind that it can be easy (and fulfilling!) to maintain a conscious mind about
reducing food waste.


These oatmeal lace cookies have always had a hallowed place in our holiday gift-bag lineup, along with pecan crescents and English toffee with chocolate. They’re a lot of fun to make and are always a great hit.
I actually have two different recipes that I use for Lace cookies (I’ll blog the other one another time) but I prefer this version for the holidays because it makes a slightly less fragile cookie. That means you can actually give them as gifts without worrying that they will become a pile of oat dust by the time someone receives them. “Happy Christmas, friend! Enjoy!” (Friend opens box, sees a mound of crumbs). “Um…thanks?” (friend gives cookies to dog).
We make these pecan crescent cookies every year as a Christmas treat – the melt-in-the-mouth, nutty, crumbly treats will please any crowd.
You know a cookie is a classic when every person who tastes one says “Ermahgerd, gramma’s kerkies!” (translation: Oh my god, my grandmother used to make those cookies). Whether your grandmother was Italian, Jewish, Latin American, Scandinavian, or Asgardian, chances are, she made these cookies (Well, not my grandmother, who was a famously terrible cook).
Sometimes it’s just nostalgia that makes us swoon over a taste of the past but in this case, familiarity is unnecessary. These pecan crescent cookies are good. They have a melt-in-your-mouth shortbread-like texture and a lovely deep nuttiness. It just doesn’t feel like Christmas without them.
- Toast the pecans well, but don’t scorch them. I like to do them in a skillet (medium heat, tossing often, about 5-7 minutes until you can smell a nutty aroma). You can also do them in them oven on a baking sheet (325 degrees F, 10-15 minutes, turn them once).
- Make sure the dough is fully chilled before shaping the crescents, but you’ll need to let the dough warm up a tad from the fridge or it will be hard to work with.
- They won’t really change color much in the baking process, but do make sure the very edges turn a light golden brown. 18 minutes might be enough, but don’t be afraid to leave in a few minutes longer if needed.
- Don’t try to sugar the pecan crescent cookies until they’ve completely cooled (overnight is best) or the sugar will melt. Sometimes I sugar them twice to make them extra perty. If you’re serving to fancy people, you’ll probably want to arrange them using tongs, since fingers will very easily melt the sugar.
NOTE: This recipe has two toppings – White Chocolate & Pistachio, and Dark Chocolate, Almond & Sea Salt. You can use any nut or dried fruit combo you like, these just happen to be my faves.
This just may be the toffee of your (my) dreams and while I may be indulging in a tiny bit of hyperbole, once you try it, you’ll know that I might be dramatic, but I am not a liar. In the past, I proclaimed this Salted Caramel Sauce the best thing ever and I stand by that. It’s just that there’s room on the pedestal for that sauce’s cousin from across the pond, real English toffee.
I’ve made a lot of toffee recipes over the years and this one is by far the tastiest and the easiest. It not only has a really nice balance of sweet and salty but the addition of a very small amount of corn syrup pretty much eliminates the danger of the sugar crystallizing, which happened to me once and was a real bummer. This is caused when the sugar crystals start a chain reaction of crystallization (the process of sugar particles clinging together) which makes the mixture grainy. Once it happens there’s not much you can do about it but there are a few things that will help prevent it from starting.
It’s party season which, yay!!! So much fun. But also, boo!!! So much work. That’s why it’s great to have a few easy, fast and inexpensive recipes to fall back on when the hungry hordes arrive (auto-correct keeps changing hordes to whores. So if your house is full of hungry holiday whores, all the power to you!). Ahem, *adjusts glasses*.
Dips! Dips are great. Everyone loves dips. They can sometimes be a little boring though, right? I love a good onion or spinach dip, but sometimes I want to shake it up a little bit. This White Bean, Roasted Garlic and Feta Dip is basically like a Hummus but, to me, a whole lot tastier. It’s creamy from the yogurt, tart from the lemon and feta and plain old delicious from the roasted garlic. Awww yeah.
Best part? I bet most of the ingredients are in your pantry and fridge right now. Maybe not the feta cheese, but everything else is probably there. I’m right, aren’t I? Go look!
If you’ve never had real, homemade egg nog, I can understand why you might be wrinkling your nose and shaking your head right now. Most mass-produced versions are pretty horrible. In fact, the only store-bought version that doesn’t make me gag is from Ronnybrook Farm, which while delicious, also costs a friggin’ fortune. You’d need to take out a bank loan if you wanted enough for a party.
Surprisingly, real egg nog is actually very easy to make and it’s a shame that so few people do it. Fortunately for me, my mom makes a killer egg nog so I know how good it can be. This version is unapologetically rich and boozy in the most wonderful way. In fact, Matt and I had a little tree-trimming party the other night and just about everyone who claimed not to like egg nog ended up slurping up several cups full. Needless to say, a lot of fun was had.
For those of you who are worried about consuming raw eggs, history and science have proven that with enough booze, bacteria will not be an issue. Science says so! Of course, use good eggs. If you want an alcohol-free version, you could probably cook the custard part (the eggs and sugar) in a water bath, but honestly, I think it would be overly rich without the alcohol.


The Bar Room & Restaurant at the North Branch Inn offers a menu with simple ingredients and simple food in a comfortable environment that embraces communal dining. A great meal is made only better by interesting conversation with friends or strangers about to become one. We get our product mostly from people we know personally. Our small open kitchen is in our 100+ year old bowling alley and our deliveries from neighboring farms come through the front door.
Monday 5:30pm - 9:00pm
Tuesday - Closed
Wednesday 5:30pm - 9:00pm
Thursday 5:30pm - 9:00pm
Friday 5:30pm - 10:00pm
Saturdays 11:00am - 3:00pm for brunch and 5:30pm - 10:00pm
Sundays 11:00am - 3:00pm for brunch and 5:30pm - 9:00pm
Reservations are encouraged and can be made by phone (845) 482-2339 or use the below form to submit your reservation request. Please note that if you are trying to make a same-day reservation, please call the restaurant directly after 4pm so that we can best accommodate your request.
Please see below for our current sample menus. Since we source everything from nearby farms and purveyors,
our menu is always subject to change based on availability and season.
Every Monday, we’ll be spicing up our menu with tacos, pozole, margaritas, and more! Dive into some nachos or just enjoy an abbreviated version of our regular menu. Roll a strike on your first roll in our 100 year old alley and get guacamole on us. ¡Olé!
Every Monday 5:30pm-9:00pm
Chef's Counter at North Branch Inn
Be part of the action! Join Chef JP next to the line for a 5-course meal of their menu favorites. Watch as they prepare dinner for you and others that evening, and get ready to bowl a frame or two at the end of service with a shift drink. A truly memorable experience.
Chef's Counter is offered for a 2-person seating at 8pm on Friday & Saturday nights only. The 5 course set menu is $89 per person.
Please email us at firstname.lastname@example.org to reserve your counter-space today.


One of the key features of the Ideal Protein protocol is the absence of a majority of carbohydrates from the diet. This weight loss program involves eating 3 Ideal Protein pre-packaged food items, 8 ounces of protein, and 4 cups of low carbohydrate vegetables per day. The program offers over 80 different partial meal replacement options. At Ageless Wellness Center in Peachtree City, we can advise you on the application and benefits of this Ideal Protein diet to your weight loss goals.
How Ideal Protein Works
- This protein rich, low carbohydrate diet transitions the body into a state of ketosis, enabling it to burn stores of fat for energy. This is referred to as a ketogenic diet in which the body remains in a continual fat burning mode. Common weight loss results are typically in the range of 10 to 15 pounds per month.
- Your health and weight loss goals are also our goals for you. We are here to help you succeed in achieving the weight loss you desire by overseeing your Ideal Protein weight loss program from start to finish in helping you recover your health and vitality once again.
- The body meets its metabolic needs by drawing from three sources of energy – carbohydrates, protein, and fat. First, it draws on its reserve of carbohydrates before it accesses protein and fat.
- Under the weight loss therapy/treatment phase of the Ideal Protein protocol, we minimize your carbohydrate intake to allow the body to access its store of fat and muscle for energy.
- By eating protein rich foods within this diet protocol, the muscle mass of the body is supported. The Ideal Protein diet also teaches you how to make smarter food selection choices to help you maintain your results after you have achieved your weight loss.
Consultation for Ideal Protein Near Me
At Ageless Wellness Center, we are here to help you achieve your weight loss goals through a holistic treatment approach that achieves the long-lasting results you desire. To learn more about how we can help you benefit from the Ideal Protein ketogenic diet, give us a call today in Peachtree City at 678.364.8414, or request an appointment using our contact form.


“A Taste of Greater Burlington”
A Guide to our Area’s Best Restaurants
Greater Burlington is home to some of the best locally owned restaurants in the Northeast. Our “Taste of Greater Burlington” restaurants offer diverse and creative menus - using fresh, local products, to bring an eclectic array of dining options to our local marketplace.
Here is a list of some of our region’s best, local restaurants. Please click on the restaurant logo to be directed to their websites. Your new favorite restaurant is just a click away.


Just like with most things pertaining to your health and your body, good eyesight starts from the inside out. No matter what age you are, it’s never too late to start taking care of your body. And although eating a diet enriched with vitamins won’t help to reverse any damage caused by your eyesight, it will help to protect them against any further damage developing further down the line. Read on to learn more about some of the foods that you can include in your diet that will benefit your eyesight.
It’s no secret that carrots are good for your eyesight, but it is a secret to many as to how they are good for your eyesight. Carrots are rich in an ingredient called beta-carotene which your body naturally converts into Vitamin A. And, Vitamin A is a vitamin that not only supports good eyesight, but that helps to protect your cornea as well.
To add more carrots to your diet, you don’t have to munch on carrot sticks all day. In fact, you can just start adding carrots to things like your spaghetti sauce, soups, and even some stews.
Going through the McDonald’s drive-thru and ordering a Filet-o-Fish sandwich isn’t going to necessarily give you the vitamins that you want, but by eating a diet enriched in lean fish such as salmon will help to sustain your eyesight. Filled with omega-3 fatty acids, salmon will help protect your eyes from macular degeneration and chronic dry eye syndrome.
Before you go to grab a protein bar for breakfast tomorrow morning, consider making some eggs instead. Not only are eggs rich in lean proteins but eggs are also enriched with an ingredient called lutein. Lutein helps protect your eyes against oxidative damage that can occur from day-to-day life.
Protect your eyes by eating a diet rich in carrots, salmon, and eggs. To learn more about other ways that you can support your eye health, contact the experts at Longwood Eye & LASIK Center.


I can eat my weight in Stuffed Peppers. Seriously. Stuffed Peppers, Chicken Fried Steak (with some Fried Okra on the side) and Pineapple Upside Down Cake.
Oh. And Little Debbie Zebra Cakes. I'm just a discerning foodie like that. *snicker*
Anywho - I had Stuffed Peppers with lamb. It was my first time to ever eat lamb!
THEY ARE DELICIOUS!
1 pound ground lamb
1 cup cooked, cooled rice
1 teaspoon coarse salt
1 bag mini bell peppers
2 tablespoons chopped fresh mint
1 teaspoon minced garlic
1 teaspoon dried oregano
1 cup crumbled feta cheese
Mix ground meat with rice, salt, and a few flavorful ingredients. Spoon filling into each half of the mini bell peppers; then broil on a baking sheet on the center rack until meat is cooked, about 8 minutes.
You should make some. And - when you do - call me. I'll be there.
comin' to you LIVE from a single-wide where I think you should know... as I was typing this post up and pulling in my photos - my stomach growled so loud I jumped in my seat. When are you cooking 'cause I'm HUNGRY!?!?
p.s. I have also come to the conclusion that I could run around taking pictures of vegetables at Farmer's Markets for WEEKS. I might have found a new muse! Do you know how many pocketbook ideas I got from eggplants and bell peppers and sweet peppers and okra and watermelons and fresh flowers and tomatoes and corn and squash and jalapeno's? Good grief...


July is National Picnic month! This July, why not try out some picnic foods that are good for your eyesight?
Below, we recommend some creative recipes that’ll feed both your stomach and your eyes.
A pan bagnat is a sandwich that originates from the Provence region in France. Typical ingredients include tuna, green peppers, hard-boiled eggs, olives, tomato, and vinaigrette.
Cold water fish like tuna are particularly rich in omega-3 fatty acids, an essential fatty acid that may protect eyes against conditions including macular degeneration and cataracts. Eggs, meanwhile, contain lutein and vitamin A. Lutein is an antioxidant that may prevent macular degeneration, whereas vitamin A may decrease the risk of vision loss associated with the disorder. If you want a healthy dose of omega-3, lutein, and vitamin A, this sandwich is an excellent choice for national picnic month.
Kale and Quinoa Salad
On a hot summer day, few things are more refreshing than a cool salad. Dark leafy greens like spinach, collard greens, and kale are full of lutein and zeaxanthin. As mentioned previously, lutein may decrease your risk of developing macular degeneration. A diet rich in zeaxanthin is also associated with a lower incidence of macular degeneration.
This particular recipe features pecans. If you’d like an extra boost of omega-3 fatty acids, try using walnuts instead!
Mixed Berry Salad with Mint
Speaking of cool, refreshing salads, a berry salad can make an excellent side dish – or even a dessert. Berries are rich in vitamin C, which can be particularly important for reducing the risk of developing cataracts. Vitamin C is also linked to blood vessel health throughout the body, including blood vessels in the eye.
If berries aren’t your jam (pun intended), you can also get vitamin C by eating oranges or grapefruits. A fresh glass of lemonade can also give you a much-needed boost.
Sometimes, you just need a good crunch to keep you going. Sunflower seeds are a great source of both vitamin E and zinc. Vitamin E may reduce the risk of developing cataracts, and zinc may protect against macular degeneration and night blindness. Zinc also helps your body absorb vitamin A, another vitamin that is excellent for eye health.
If you don’t feel like cooking, there’s no harm in eating sunflower seeds straight from the bag!
Are you interested in learning how to keep your eyes healthy year-round? Contact Eye Care Professionals today to set up a comprehensive eye examination. Our staff will share insights about how to keep your eyes healthy longer.


SCARA BBQ 2023
On August 26th 2023, Marie Masker (KD2BAQ) and Art Masker (K2AUX), graciously hosted the first
SCARA summer BBQ at their home in Egg Harbor Twp. The weather cooperated and the gathering was enjoyed by more than 20 members and guests. With Marie at the helm and Art as the "Grill Master," everyone enjoyed the good food that had been prepared. Some members brought along some of their BBQ favorites. Ken K5FFD, brought his favorite recipe "Boston Baked Beans" which were enjoyed by those in attendance.
Please check out the slide show below! The pictures were taken by Bob WA2YSA.
Last Updated... September 21, 2023, 0030 UTC
73's KB2MN Website Ed.