In the last 20 years, seaweed has become a trendy food. It’s added to salads and sushi rolls, used as a wrap for burritos and other foods, and powdered into a healthy seasoning. But what about pregnant women? Seaweed is incredibly healthy—loaded with beneficial vitamins, minerals, antioxidants, fiber, and other nutrients—and the ones that are safe to eat provide many health benefits during pregnancy. So go ahead and eat seaweed while pregnant! Just make sure you’re eating the right kind of seaweed. And no matter which type you choose, don’t forget to add it to your pregnancy journal!
You can have kombu in your soup, just make sure it’s not too salty.
Kombu is a type of edible seaweed and is a great source of iodine, vitamin C, fiber, calcium and iron. It also contains high amounts of glutamic acid which is an essential amino acid that helps your body’s metabolism function properly.
Kombu can be added to soups or used in stews for flavor as well as health benefits! The only drawback is that it may be too salty for some people so moderation is key if this is something you’re interested in trying out during your pregnancy.
Seaweed is full of iodine, which is important during pregnancy.
You might not have heard of iodine, but it’s an important nutrient for pregnant women. Iodine is needed by your body to make thyroid hormones, which help regulate the metabolism and keep your body in healthy balance. The baby’s brain, nervous system and thyroid gland are all dependent on iodine too!
Iodine is found in many foods—but seaweed is one of the best sources out there. If you’re pregnant or breastfeeding (and even if you aren’t), adding some seaweed to your diet can help ensure that you’re getting enough iodine for yourself as well as for your growing baby.
There are many different kinds of seaweed; some are good to eat and some are not.
Seaweed is a type of algae. There are many different kinds of seaweed, and some are safe to eat and some aren’t. Eating seaweed is good for you because it’s a good source of iodine and vitamins, but there are some types that aren’t good for pregnant women, so it’s important to know what’s safe and what isn’t before eating any kind of seaweed while pregnant.
Nori makes your sushi delicious and is safe to eat.
If you’re a sushi fan, you may have heard of nori. This seaweed is used to make sushi and sashimi, and it can be found in most grocery stores. Nori is actually one of the most popular types of seaweed; it comes in dried sheets that are used for wrapping rice rolls or for rolling up your own vegetarian sushi creations. Nori contains high levels of iodine and fiber as well as being low in calories—all good things when you’re pregnant!
However, some people worry that eating nori will harm them or their babies because they think it’s something toxic like arsenic. In reality, there’s no reason to worry: while it is true that many types of seaweed contain trace amounts of arsenic (which is highly toxic), the amount found in nori isn’t enough to cause any problems while pregnant or breastfeeding (and even if there were too much arsenic present, cooking the seaweed at high temperatures would destroy its toxicity).
Dulse is low in calories and rich in minerals.
Dulse is a red algae that is also called red sea lettuce. It has a mild, chewy texture and a slightly salty taste. Dulse can be eaten raw or cooked, and can replace bacon in salads or sandwiches to add protein and flavor without adding fat.
Dulse is low in calories, with only 25 calories per half cup (100 g). It’s also an excellent source of iron and calcium as well as iodine—so if you’re looking for ways to get these nutrients into your diet while pregnant (or breastfeeding), dulse may be the answer!
Seaweed is a nutritious food to eat while pregnant, but not all seaweed is the same.
Can you eat seaweed when pregnant? The answer is yes, but not all seaweed is created equal.
Seaweeds are nutritious foods to eat while pregnant. They contain iodine and minerals that are needed during pregnancy, such as calcium, potassium and magnesium—and they can be an important part of a healthy diet if you have trouble getting enough nutrients from other sources. However, some types of seaweed can cause problems for your baby if eaten in large amounts or frequently through the first trimester of pregnancy (the first three months).
Here’s what you need to know about the different types of seaweed so that you can make good choices when it comes time to select your next snack:
can i eat seaweed while pregnant
You may have heard that sushi is a no-no while pregnant. But what if you went to a sushi restaurant and opted instead for seaweed salad? Well, we’re here to tell you that it’s perfectly safe to eat seaweed in moderation while pregnant. However, there are some caveats. Let’s take a look at why seaweed can be beneficial for pregnant women, which types of seaweed are the best options, and what steps you should take to prepare this unique sea vegetable.
Our simple answer is yes you can eat seaweed while pregnant.
Our simple answer is yes you can eat seaweed while pregnant.
Seaweed is very healthy for pregnant women. It contains iodine which is important for development of your baby’s brain and thyroid gland as well as getting enough iron and calcium. There are many types of seaweed that you can eat: wakame, arame or kombu to name a few.
It’s also safe to eat seaweed while pregnant because it has no calories or fat in it so there are no risks involved when eating it at all!
Seaweed has a ton of unique health benefits for pregnant women.
One of the main differences between seaweed and land vegetables is the high iodine content. According to Healthline, iodine is an important nutrient that increases your body’s ability to produce thyroid hormones, which regulate metabolism and energy levels. Seaweed is also a great source of iron, magnesium, potassium and calcium—all nutrients that promote healthy development of your baby during pregnancy.
While eating seaweed during pregnancy isn’t likely to cause any harm or side effects as long as you stick with the recommended serving size (one-half cup), it’s best not to rely on it as a sole source of nutrition since it doesn’t contain many other nutrients besides iodine.
However, there are some forms of seaweed and ways to prepare seaweed that are better than others during pregnancy.
Seaweed is a great source of iodine, which is important for your baby’s brain development. It also contains other minerals and vitamins that are beneficial to the mother and baby. The following are some tips on how to eat seaweed while pregnant:
- Avoid eating raw seaweed since this may be unsafe during pregnancy. Instead, prepare it in different ways such as boiling, baking or steaming in order to kill any bacteria or parasites that could otherwise make you ill if eaten raw.
- Eat small amounts of dried seaweed (like arame) occasionally throughout the day rather than at once because large amounts can cause nausea or vomiting due to its high salt content.
- If you want something sweet yet nutritious with your mealtime routine there are some delicious recipes available online (try our recipe for Alaskan Cod Fish Tacos) that allow for healthy meals like these along with any type of seafood including salmon (which we love too!).
Taking the right steps helps ensure that you do not get an excessive amount of iodine and/or sodium.
To ensure you don’t get too much iodine and/or sodium, take the right steps:
- Avoid seaweed that is dried or preserved.
- Eat fresh seaweed (such as sushi).
- Avoid consuming too much seaweed at one time.
Seaweed can provide pregnant moms with a higher level of iodine, which is something most women don’t get enough of during pregnancy.
Seaweed is a great source of iodine. Iodine is an essential mineral that plays a role in many biological processes, including thyroid function and brain development. Pregnant women need more iodine than usual because the developing baby requires it for proper brain development and nervous system growth. Seaweed also contains other nutrients such as iron and vitamin C, which are important for overall well-being during pregnancy. In addition to providing iodine, seaweed can be used to make sushi rolls at home—a fun way to add variety to your diet!
Iodine is important because it helps in brain development and ensures proper thyroid function.
Iodine is a mineral that can be found in seaweed, but it’s essential for proper thyroid function and brain development.
If you were to eat enough iodine-rich seaweed every day, your body would have enough of the mineral to ensure proper thyroid function. However, most people do not get enough iodine through their diets. This is because most foods don’t naturally contain much iodine—and due to our food processing practices we lose even more through processing or leaching into waterways. This can make it hard to get adequate amounts of this essential nutrient from your diet alone.
Research has shown that many prenatal vitamins do not include adequate amounts of iodine.
As you may have read, iodine is not an essential nutrient for your body. However, it can be beneficial for both your health and the development of your baby.
Iodine is an essential mineral that helps maintain thyroid function. It also plays an important role in brain development in utero and infancy. Iodine deficiency during pregnancy has been linked to lower IQs, learning disabilities and developmental delays in children born to mothers who were deficient during pregnancy.
Yes, you can eat seaweed while pregnant!
Yes, you can eat seaweed while pregnant!
Seaweed is a great source of iodine, sodium and vitamin K
Seaweed is also high in vitamin C which helps prevent colds.
Understand Can I Eat Seaweed While Pregnant Before You Regret
You’re pregnant, and you have a burning question: is it safe to eat seaweed? It’s common for pregnant women to wonder whether eating seaweed can affect their pregnancy. Luckily, there are clear answers about the pros and cons of eating seaweed when you’re expecting.
Can Pregnant Women Eat Seaweed?
Seaweed is a great source of iodine, calcium, iron and vitamin A. That said, if you plan to eat seaweed regularly as part of your diet during pregnancy then it’s worth checking with your doctor first. Your OB may advise avoiding certain types of seaweed during pregnancy.
It’s important to note that some seaweeds contain high levels of heavy metals such as mercury which can accumulate in the body over time and cause harm in unborn babies or newborns if eaten frequently enough. So again: check with your doctor first!
What Kinds of Seaweed Are Safe to Eat During Pregnancy?
There are many varieties of seaweed, and each has different nutritional benefits. The most common type to eat is kelp, which is also the most nutritious variety. Other types of seaweed that are safe to eat during pregnancy include:
What Kinds of Seaweed Are Not Safe to Eat During Pregnancy?
Avoid eating raw or uncooked seaweed. Pregnant women should avoid eating raw or uncooked seaweeds, as these can cause food poisoning.
Avoid seaweed that has been in contact with water for a long time. Seaweeds that have been kept in water for a long period of time may contain bacteria and parasites that could be harmful to your health during pregnancy or after delivery.
Avoid seaweed stored in plastic bags or boxes at room temperature for more than 48 hours. When buying dried sea vegetables, choose products packaged in glass jars instead of plastic containers to avoid chemicals leaching into the product over time, especially if they are stored at room temperature for more than two days before cooking them (EPA).
Is Seaweed Healthy for You When Pregnant?
Seaweed is rich in iodine, which is important for your baby’s brain development. It also contains high amounts of fiber, which will help your digestive system function properly.
Iodine is an essential nutrient that helps regulate thyroid hormone production and prevent hypothyroidism (a condition where the thyroid produces too much or too little hormones). A deficiency in iodine can lead to problems like mental retardation and brain damage if left untreated during pregnancy.
Seaweed is high in vitamin A, which helps improve vision at night by increasing light sensitivity to the retina.
How Does Seaweed Affect Pregnancy?
Seaweed is a wonderful superfood, but you should know that it’s not safe to eat while pregnant.
The reason? Seaweed is high in iodine which is important for thyroid health and brain development. This can affect your baby if he or she has an iodine deficiency in utero—and studies show that there are many pregnant women who suffer from this deficiency.
For example, one study found that about 50% of pregnant women were at risk for developing hypothyroidism (a condition where the thyroid doesn’t produce enough hormones). If a mother-to-be eats too much seaweed during pregnancy, it could contribute to her suffering from this condition later on down the road when it matters most: when she’s carrying her child!
How Much Seaweed Is Safe to Eat While Pregnant?
How much seaweed is safe to eat while pregnant?
Seaweed is a good source of iodine, which is important for the development of your baby’s thyroid gland. However, it also contains chemicals that can be harmful to developing babies. That’s why the Academy of Nutrition and Dietetics recommends eating no more than 8 ounces per week if you’re pregnant. If you have a dietary deficiency in iodine, then you might need more than this amount; talk with your doctor about how much seaweed is right for you and your baby. Avoid eating dried or pickled seaweed during pregnancy because they contain higher levels of arsenic; instead, stick to fresh varieties like kelp or wakame (where possible).
How much dried seaweed is safe while pregnant?
Eating too much dried seaweed may increase your risk of mercury poisoning—a condition that causes neurological damage in babies—and other health problems. The safest way to consume dried kelp or hijiki during pregnancy is by sprinkling them over cooked vegetables as seasoning after cooking has completed: if there’s still liquid left over from boiling vegetables (such as potatoes), use them instead as a base for cooking vegetables like carrots together with onion slices until done before adding any spices such as pepper flakes or salt mill)
The Bottom Line
The bottom line is that it is safe to eat seaweed while pregnant, but you should consult your doctor before doing so. Seaweed contains protein and iodine, two nutrients that are important for healthy fetal development. In addition to these important minerals, seaweed also contains vitamins A and C. While there’s no evidence to suggest that eating a moderate amount of seaweed will significantly impact the health of your baby, eating too much could have adverse consequences on its growth and development.
As with any new food item during pregnancy (or any time), make sure you do research first so that you know what exactly is in the product you’re considering eating or drinking. If you’re still unsure about whether or not it’s safe for your baby after reading this article today then just ask! Talk it over with a nutritionist or doctor who might be able to give more insight into what specific types of foods would be best suited for each stage
Weigh the pros and cons before eating seaweed, and follow your physician’s advice.
- Weigh the pros and cons before eating seaweed, and follow your physician’s advice.
Seaweed isn’t always safe to eat during pregnancy. “For some women, eating too much seaweed can lead to iodine toxicity due to a high concentration of this essential mineral in certain varieties of seaweed,” says Dr. Stuart Wrangham, professor emeritus at the University of Massachusetts Lowell School of Nursing. “Iodine is an essential mineral that helps regulate thyroid function and production.” While iodine deficiency has been linked with stunted growth in children (and potentially as a contributor to mental retardation), too much may cause problems with your own hormonal balance, affecting your baby’s development. Researchers have found links between excessive prenatal selenium intake (through foods like seafood) and increased risk for neural tube defects like spina bifida or anencephaly—but these studies were done in animals so there remains no clear evidence yet if this is true for humans. You should also be aware that some types of kelp are high in naturally occurring sodium or potassium salts that could make you retain fluid while pregnant (a condition called edema).
If you’re pregnant and are thinking about eating seaweed, it’s important that you do your research first. Some kinds of seaweed contain more iodine than others, which could be harmful to your baby if eaten in large quantities. However, some types such as kombu and dulse are safe for consumption during pregnancy because they have low amounts of iodine or none at all. It can be easy to get confused by all the information out there about what is safe during pregnancy so it’s best just to know what types of food are ok before deciding whether or not this type is right for you!
In summary, eating seaweed while pregnant can have many health benefits for you and your baby. As with all foods, it is important to do so in moderation. Taking the right steps helps ensure that you do not get an excessive amount of iodine.


A major announcement in the restaurant industry took place recently. Burger King owner Restaurant Brands International bought another fast-food chain for more than $1 billion. That deal represents the largest ever by a single company, but the company is also in the market for a new fast-food brand. As the number of fast-food chains expands around the world, more companies are looking for a unique brand that stands out among competitors. A new owner might be the perfect fit.
Previously, the company had operated Automat restaurants in New York City. But in a bid to expand, he turned these businesses into Burger Kings and was banned from opening more than four new outlets in New York. The company then sued the franchisees and was found in breach of contract. The suit was ultimately dismissed, but it is not clear if the lawsuit is legal or not. If it is true, then it means that Burger King is no longer a monopoly in the New York market.
The company’s first acquisition was made by wealthy Louisianans Billy and Jimmy Trotter. The brothers opened their first Burger King in 1963 and within six years had nearly two dozen outlets under their control. In 1969, the company went public as Self Service Restaurants Inc., and by 1970, they had partnered with the Walt Disney Company to increase the chain’s distribution and expand internationally. In addition, the company also bought British-based Wimpy.


Stonegate Farmers’ Market
The Stonegate Farmers' Market runs every Tuesday, June - October, from 4:00 – 7:00 p.m. at 194 Park Lawn Road, in the parking lot of Christ Church St. James Anglican Church. The Market features: local conventional and organic produce, honey, bread, cheese, meats and more! The Market not only showcases fresh produce but hosts local entertainers, special events throughout the season as well.
Shoppers can also enjoy a meal at the market, as local community groups alternate turns hosting a weekly BBQ at the Farmers' Market. For a closer look at the Market, check out this short video clip. To keep posted of Market events, vendor information and recipes, please "Like" us on Facebook.
2016 Market Postcard & Events
For a listing of events throughout the season at the Stonegate Farmers' Market, please see our postcard in full.
Vendors for our 2016 Market season include:
Ambrozia Fine Foods: Rosita is dedicated to bringing wholesome, handmade, preservative free, prepared foods to the farmers market. At the Ambrozia stand you can find a variety of items, including a naturally fermented sauerkraut, spicy beets, cabbage rolls, chicken skewers, potato pancakes, schnitzels, perogies, and many more. When visiting Ambrozia you can expect quality prepared foods at an affordable price. Rosita will be at Stonegate Farmers' Market every other week (August 23rd, September 6th, September 20th, October 4th).
Casalba Gourmet Pasta Sauce: For over five years, Lucy Czerwinski has been sharing her Mom’s traditional pasta sauce. This Italian family recipe includes ingredients of olive oil, plum tomatoes, fresh basil, fresh beef stock with no preservatives (made with fresh meat), giving it a delicious special flavour not to be missed. Lucy and her products are at the Stonegate Farmers’ Market every Tuesday.
Crème Fraiche: Constance better know, as the “Cheese Lady” is a regular vendor at the Stonegate Farmers’ Market. Featuring a variety of chesses (cow, goat, sheep and water buffalo) from her store Crème Fraiche Market, located in the heart of Annette Village, she brings: fresh or fresco, semi-soft chèvre, firm, aged ripened and pungent…..the choices are endless. Constance sells cheese from various dairies along with jellies and crackers.
Doug’s Honey: “Distinct & Different” is how Doug describes his honey. He carefully locates his hives so that his bees are working among wildflowers & specially planted trees that are appealing, diverse & as free of chemical pollutants as possible. A beekeeper since 1981, Doug is passionate about the health-giving properties of honey & the array of products that honeybees provide. Doug will be bringing products such as honey, honeycomb, propolis, pollen, candles, creams, and lip balm to the Stonegate Farmers’ Market.
Demkomart: Named after the Demkowicz family who owns the business, this family run farm, in Holland Marsh, has all members participating in cultivating their produce to bring to the Stonegate Farmers’ Market. At the Market since it began, Demkomart brings fresh vegetables and herbs each week.
Evergreen Soapworks: Jane Cooper had long been experimenting with different soap recipes before the creation of Evergreen Soapworks. Today, soaps for sale are crafted with natural bases from olive oil, goats milk and shea butter, and scented with a wide variety of essential oils and natural exfoliants. Available in a variety of swirl and layered patterns, Jane is excited to share her favourite soaps with the Stonegate Farmers' Market for the first time this year!
Forsythe Family Farms: Jim Forsythe along with his wife Leslie and their 2 sons grow and market fruits and vegetables on their 50 acre farm located in the village of Greenbank in Durham Region. Jim has been growing for the GTA since 1972.Their specialty crops are asparagus, strawberries, raspberries and pumpkins plus a number of seasonal fruits and vegetables. Maintaining the connection to farms and knowing where your food comes from is part of their mission. Their farm is open to the public May till December. They host school field trips, birthday parties and offer family activities and events as well as seasonal festivals. They sell what they grow in their on farm market and attend various farmers markets.
Granola Girls with Treats: will be at Market every other week starting June 28th. Franka makes her own line of granola products, bars, cookies, granola as healthy alternatives. They will be onsite at Market: June 28th, July 12th, July 26th, August 9th, August 23rd, etc.
Connnie, from Mississippi Queen Foods, makes Southern, Creole, and Cajun food, such as Blackened Chicken, Fried Catfish, Gumbo, and Jambalaya, made ‘fresh upon order’, for pick up, delivery, or catered events. Mississippi Queen Foods is especially known for Southern Pecan Pie, which you can purchase at the Market, as well as other goodies, such as: Red Velvet Cupcakes, Peach Cobbler, Blueberry Cobbler, and Pecan Pralines.
Natures Way Organics: Ed Dirse and his family have been working on his own farm in Long Point , Ontario , very close to Lake Erie , over the last 10 years. He has been an active vendor at the Stonegate Farmer’s Market since its second year. Every week at Ed’s booth, you can find an extensive variety of 100% organic produce including different kinds of lettuce, beets, tomatoes (you must try the heirloom tomatoes once in season), potatoes, red and green onions, cucumbers, zucchini and of course the ever popular organic “Passion Popcorn.”
Perry’s Corner: is an old school farm – the location of a heritage school building and the Thomas family’s farming practices reflect the traditional diversified family farm. The farm was established in 2014 when Megan Thomas discovered the incredible impact farming practices can have on our environment, our communities and our health. Now Megan and her family raise heritage breeds of cows, sheep, pigs and chickens in manner that respects each animal and allows them the opportunity to lead a happy stress-free life in their natural environment. This year will be the first time Perry’s Corners Farm products can be found at market. Come by the booth to find 100% grass-fed beef and lamb and non-GMO pasture raised chicken and pork. You can also find their seasonal specials, like Honey-Garlic Pork Sausage made from heritage hogs born and raised on the farm, honey from the hives on the farm and garlic grown on the farm. Megan will be at Market every other week starting June 28th. She will be onsite at Market: June 28th, July 12th, July 26th, August 9th, August 23rd, etc.
St. John’s Bakery: is a social enterprise business owned and operated by St. John's The Compassionate Mission. They specialize in handmade organic sourdough breads made in the traditional French method, and sweets handmade from scratch. They use certified organic flours and all-natural ingredients and strive to ensure that most of ingredients come from local suppliers. Their breads are mostly sourdoughs, but they do make several non-sourdoughs like their Integral (100% whole wheat) and Spelt. And while their sweets are primarily French-inspired they do have several exceptions, like delicious Banana Bread and their buttery Multigrain Raisin cookie.
Sweet Natured Organics: Barbara will be bringing organic maple syrup, jam and seasonal soups to the market this season. Jams include caramelized apple, rhubarb, and pepper jelly to name a few. Barbara will be there every three weeks on the following dates: June 21st, July 12th, August 2nd, August 23rd, September 13th, and October 4th.
Traynor Farms: is happy to provide locally raised, non-medicated fed, no added growth hormone beef, chicken and pork, with turkey in season. They have provided beef that is locally raised in the Peterborough area since 1957. Their feeding program is grass in season, hay and corn as needed to provide consistent taste, flavour, protein and fat content that they believe you will also enjoy. This is their first season at the Stonegate Farmers’ Market, where they will directly sell and take orders with the community. Drop by their vendor stall and enter their draw or sample a taster! You can also visit their website at: www.traynorfarms.ca
Warner’s Farm: has been attending the Stonegate Farmers’ Market since its second season. Stan and Kennedy bring a variety of fruit grown at the farm in Beamsville, close to Niagara Falls , to the market each week. Employee Kennedy has close ties to the fruit he brings to the market as he helps to plant, care for and harvest them when they are ready to come to our neighbourhood.
Stonegate Market Money is funded through donations. Market Money coupons are given to community members who have difficulty affording the fresh fruits and vegetables they need. They can spend the Market Money at the Stonegate Farmer’s Market. To make a donation to the Stonegate Market Money program, please Donate Now.
150 Berry Road
Hours of Operation
Monday: 8:30am - 8pm
Tuesday: 8:30am - 8pm
Wednesday: 8:30am - 8pm
Thursday: 8:30am - 5pm
Friday: 8:30am - 5pm
* Phone lines open at 9:00am. Calls prior to this will be answered by the On-Call Answering Service.
Mobile Food Market
Friday: 5pm - 6:30pm


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Skratch Labs Anytime Energy Bar is made with real ingredients such as fruits, nuts and quinoa. It has enough fuel to power you through endurance workouts and is tasty enough to be used as a snack any time of day.
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Inspired by the Dutch Stroopwafel, Honey Stinger's Organic Stinger Waffle will become your favorite ride food. They've sandwiched the great taste of honey between two thin waffles for a treat that's crunchy on the outside and thick and syrupy on the inside. Since good fuel equals good workouts, the Stinger Waffle uses honey as its main energy source. It's natural, easily digestible, and contains many vitamins, minerals and antioxidants. - USDA certified organic - 160 calories
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Part of the joy of Thanksgiving is eating hearty seasonal meals with friends and family. The large and varied selection of freshly prepared foods on the Perry Wellness Center Thanksgiving table certainly attested to this fact.
Before the meal was served, PWC founder and CEO Stuart Perry commented, “There will be no shortage of good food for our Thanksgiving lunch. Our culinary staff has planned a feast! We want to be sure that our staff and clients join us to express a true thanksgiving for what all we have.”
Stuart concluded, "We will enjoy this meal, and then make our pots and pans ready for our Christmas celebration."
The menu for the festive meal included: chicken and dressing, mac and cheese, ham, deviled eggs, squash casserole, turnips, and an assortment of pies, cakes, and cupcakes.
In the photos, Annie Ruth and Michelle cube turnip roots for the big Thanksgiving meal.


Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay
To make approximately 20 thin 2 inch rounds:
125g fine oatmeal
75g medium oatmeal
20g butter at room temp (or 20g sunflower oil)
40g finely grated strong red cheddar
1 small medium-hot finely chopped chilli (adjust to taste)
4g soft brown sugar (optional)
90g boiling water
1. Rub the butter through the fine and medium oatmeal thoroughly.
2. Add the salt and sugar (optional) then add the boiling water to make a soft but not sticky mixture.
3. If the mixture is very sticky, wait for a couple of minutes.
4. Once all of the oatmeal has been mixed well, add the grated cheese to the mixture roughly to get a marled effect.
5. Roll out the mixture very thinly on a board dusted with fine oatmeal.
6. Cut out rounds approximately 2.5” in diameter.
7. Lift with a fish slice or equivalent onto a tray dusted with fine oatmeal.
8. Bake at 190°c for 15 minutes until the cakes are crisp in the centre.
9. Do not let the cakes go brown as even slightly burnt oatmeal tastes horrible.
10. These oatcakes can be served on their own or taste great with a bowl of olives.
Note – Adjust the salt and sugar to taste. Vary the proportions of fine/medium oatmeal. Try crushed coriander or fennel in place of or as well as chilli. Eventually you will hit on the perfect crunch to go with a glass of lemonade/red wine…


Merlot wine originated from the famous grapes planted in the popular wine making region of Bordeaux France. In modern days, the wine is produced by other vintners in Italy, USA, Australia, and Chile. The grapes usually flourish in areas with cool temperature and plenty of sunshine. Merlot based wines boasts of medium body coupled with cherry hints of berry. With the unique diversity, it is a great choice that you can drink alone reading a book or watching a movie. You do not require food to bring out the best flavors in merlot,
Some of other merlot wines such as cabernet merlot go well with foods such as charred beef, grilled chicken, and pork. Merlots have a high acid level and it can be paired with sumptuous mushroom-based dishes as well as fresh salmon and other salads. If you are a big fan of the wine, you can enjoy it with a nice plate of seafood such as lobsters, prawns, or scallops.
It is not recommended to serve merlot wine with Thai or Indian food because the acid in the wine brings out the bitterness of the spices in the dishes. In most cases merlot is blended to create what is called Cabernet merlot wine , this tends to be riper, fleshier, and powerful in terms of acidity and tannins capacity. The blend can be enjoyed with Italian foods and can be enhanced by sweet tasting sauces and juicy tomatoes . Moreover roast chicken ,mushrooms, parmesan cheese respond well to the merlot blends. When cooking with merlot wine , it is imperative that you choose the perfect wine. The wine works well in meat dishes including steaks, roasted chicken , braised ribs among others. Before serving the wine it is recommended that it should be kept in a fridge for 10-20 minutes, this brings out the rich taste and aroma from the fruits making up the wine.


Closed Loop offer clients a broad range of fully recyclable packaging solutions to suit your specific requirements. Everything from off-the-shelf products to bespoke solutions.
This is the highest quality food packaging range we have ever stocked. Enviro’s 100 per cent recyclable cardboard keeps food insulated and its sturdy construction ensures integrity on the move.
The range includes burger box, hot dog box, pizza box, chip cup, snack boxes, dinner boxes, family boxes, open trays and four-cup coffee holders.
The ultimate in environmentally friendly packaging is the ‘bagasse pulp’ range. Bagasse is a natural, non-toxic residue from sugar cane fibre which is left after the sugar has been processed.
Various cutlery packs are available for all requirements – all 100 per cent recyclable.
Robust, fully recyclable hinged food containers that are transparent with a secure lid to keep food fresh. They have a ribbed base for extra grip in the hand and come in a range of easy serving sizes.
The Closed Loop beer cup is fully recyclable and designed with sufficient rigidity to allow several full cups to be carried without collapse. Available in large beer cup, small beer cup and water cooler cup.


Vegan Shepherd’s Pie
VI Owner, Foodie, Blogger & Planet Enthusiast
VI Owner, Foodie, Blogger & Planet Enthusiast
Healthy Dinner, Kids
Vegan Shepherd’s Pie
Today I woke up feeling really happy; the sun was shining and now that it’s March, it feels brighter than it has for months! Plus, yesterday I got to start planning my trip back to the UK and a short holiday in Boston. I’ve never been to Boston, and although my mother-in-law lives really close to the UK town of Boston, and I’ve been there, I don’t think that counts! I was an events planner for 8 years, and still I get that excitement of planning the details, researching different ideas and considering the best logistics in order to see as many friends and family for as long as possible, in the most efficient way. I know some of you completely understand me, although, if you’re anything like Keith, there’s no way that sounds like fun!
But, on to this vegan shepherd’s pie. When I first thought about it, I assumed it should be pretty easy to put together, and it is, but when making it I found it could be a bit bland, so I had kind of been putting it off the re-run for a few weeks. But, now I’m in such a good mood, I thought I’m ready to tackle it and make it as yummy as it was when I remember as a kid.
My main thought this time round was the seasoning. Lamb (and beef for cottage pie) have very distinctive flavours, and whilst I’m not trying to recreate the same taste, I did want to have a strong umami flavour. I had already used soy sauce in an earlier recipe, so I decided to add white miso to the mix as well as dried mushrooms, which I soaked in 100ml of water and used both the mushrooms and water. Because of the amount of salt going into this dish, I would highly recommend using a low-sodium soy sauce, and definitely don’t add additional salt into the veg mix.
This time round, I used my one-pot to create the pie filling as it’s quick and makes life really simple, but I’ve done it on the stove before, and it works just as well, it just takes a little extra time. First of all, I chopped up the leek and cooked it in the one-pot on the sauté setting but used water instead of oil to cook them. For me, this is just to reduce the amount of oil I put in my body, and for a dish like this, I don’t notice whether or not the leeks are fried or dry-fried like this; but if you prefer to fry, go ahead!
Once the leeks had softened, I added the dried mushrooms with the water, along with some vegetable bouillon and extra water (you could just add vegetable broth), dried thyme and mixed herbs, white miso, tomato puree, soy sauce, black pepper and, because my husband likes a kick to his food, I added in some chilli flakes – I should note that this is completely optional. After adding the vegetables, I cooked on a manual setting for 3 minutes. For the stove, depending on how small you’ve chopped up your veg (and the type of veg you’re using), it would take around 15-20 minutes to cook.
If your veg dish is a bit watery at this point, you have a couple of options, either to continue cooking with the lid off, to steam some of that water away and intensify the flavour, to add corn starch or as a friend of mine once showed me, use vegetable gravy granules! Again, these can be high in salt, so if you do this, try and find a low sodium one.
Whilst that it is all cooking away, I started on my mashed potatoes! You know when you’ve got it right, when your husband comes home from work, sees there’s leftover mash in the saucepan, and devours the lot…so listen up guys, forget that butter, you don’t need it here! Choose your potatoes wisely; usually high starch spuds are best, like Russet, Yukon gold, Idaho, Maris Piper and Desiree. Peel, quarter and boil in salted water. When cooked, drain the water and add nutritional yeast, a small amount of Dijon mustard, pink Himalayan salt, black pepper and plant-based milk. Here you can use a hand masher, but I decided to get out my potato ricer, which made the job quicker and gave a lovely smooth texture to my potatoes.
After pouring the vegetables into a deep 22cm x 22cm (9″ x 9″) ovenproof dish, I carefully topped with the mash, making lines across the top with a fork, to give me a nice crispy topping. I cooked this in the oven for 20 minutes, but afterwards I realised that if you want to save time then you could just as easily serve the pie filling with mashed potatoes on the side and skip this step altogether. When it comes to getting dinner ready for hungry mouths on a weekday, there are no hard and fast rules, so just do whatever works for you!
Once out of the oven, I served mine with a sprig of parsley, which complimented the flavours beautifully and a side salad.
Keith got through his much larger portion in five minutes flat, even after consuming all the leftover mash beforehand (did I mentioned he’s 6’5″?), so I’m glad to say that this gets a thumbs up from him! And for me, I was more than impressed with the level of umami which took this dish from bland to grand (as my Irish friend would say!) So, if you feel like you need a winter-comfort food and remind yourself of when your parents used to give you proper home-cooked food, give this one a go and let me know how you get on in the comments below!
Vegetable Shepherd's Pie
- ½ cup Dried sliced mushrooms
- 150 ml Water
- 1 medium Leek or onion if you prefer, chopped
- 2 tsp Bouillon + 250ml water or 250ml vegetable broth
- 1 tsp Dried thyme
- 1 tsp Dried Italian mixed herbs
- 1 tbsp White miso
- 1 ½ tbsp Tomato paste
- 2 tbsp Low sodium soy sauce
- 1 tsp Chilli flakes optional
- 1/2 tsp Black pepper
- 2 large Carrots diced
- ½ small Swede diced
- 3 Celery stalks + leaves diced
- 1 ½ cups Cannellini beans (white kidney beans), cooked 250g
- 200 g Spinach
- 900 g White potatoes 5-6 large, peeled and quartered
- 100 ml Unsweetened soy milk or other plant-based milk
- 4 tbsp Nutritional yeast
- 1 tsp Wholegrain Dijon mustard
- In a small bowl, add ½ cup dried chopped mushrooms with 150ml of water and set aside.
- In an electric pressure cooker (on sauté) or a large saucepan (on a medium heat), add 1 chopped leek with 4 tbsp of water. You may need to add a little more water as the leeks cook.
- Once softened, add the mushrooms (with water), bouillon + 250ml water (or broth), thyme, mixed herbs, white miso, tomato paste, low sodium soy sauce, chilli flakes, black pepper. Stir well.
- Add in the diced carrots, swede, celery stalks + leaves cannellini beans.
- Cook for 3 minutes on manual or 15-20 minutes on the stove until all the vegetables have cooked (check the swede is soft throughout as this tends to take the longest to cook).
- Meanwhile, boil the potatoes, in salted water for 15 minutes.
- Once the potatoes are soft, drain and add your chosen milk, nutritional yeast, mustard and season to taste. Using a potato ricer or masher, mash the potatoes, adding more milk if necessary.
- Once your vegetables are cooked, turn off the heat, check the seasoning and stir in 200g spinach. If you’d like the gravy a little thicker, stir in a tbsp of corn starch/flour.
- To put your pie together, add your beans and vegetable mix to a deep large ovenproof dish. Carefully top with the mash and make lines with a fork in the potato to ensure a crispy topping.
- Bake in the oven on the middle shelf for 20 minutes on 400F / 200C. N.b. If you'd like your top really crispy, grill/broil for up to 5 minutes before baking.
- Serve with a crispy salad and enjoy!
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Frequently, what seems to be healthy snacks are really loaded with sugar, saturated fats, and carbs. That is why we chose the most nutritious ingredients that are both delicious and very easy to prepare. After all, the first guideline of maintaining a healthy meal plan is to avoid being exhausted, and these balanced elements should keep you on your toes (promise!). Below are the foods that you need to eat to be fit.
All of these healthy meals to eat have one thing in common: they are all composed of basic ingredients such as fruit, potato, or dairy. When shopping, the following guideline applies: if the food is simple, healthy, and/or comes from the perimeter of the grocery store that is, where the beef, meat, fish, and other whole foods seem to dwell you are in excellent condition.
Due to the soluble fiber in oatmeal, it helps maintain healthy cholesterol levels, fights heart disease, and keeps you warm till lunch. Choose vintage or steel-cut style.
Consider this: spray cooked oats with olive oil and sprinkle with Parmesan cheese for a delectable snack.
A half-cup of avocado and cholesterol-lowering monounsaturated fat provides approximately 20% of your daily fiber requirements.
Take the following example. Half an avocado, drizzled with soy sauce and fresh lime juice, and sprinkled with toasted sesame seeds, makes an excellent side salad. Alternatively, look for Avocado Toast recipes.
Walnuts are an excellent source of omega-3 fatty acids, a kind of fat that helps lower bad cholesterol (LDL) and raise good cholesterol (HDL) (HDL).
Consider bringing a handful of walnuts, dried figs, and anise seeds with you as a convenient on-the-go snack. (Anise imparts the flavor to the mixture while it rests.) Alternatively, go for the Corn Salad with Feta Cheese and Walnuts.
As a substitute for beef, it is meaty and tasty and may help you save up to 400 calories every meal.
Cook until the mushrooms and shallots are tender. Add a splash of white wine and cook, stirring occasionally, until the liquid has evaporated. As an accompaniment to fried fish or pork, Additionally, you may want to try the White Mushroom Pizza.
RELATED: How Mushrooms Are Used in a Variety of Foods, From Coffee to Smoothies Yogurt Greek This extra-thick yogurt, which is high in probiotics (bacteria that aid in digestion and immunity), has 8 grams more protein per serving than ordinary yogurt.
Combine cumin, cucumber, garlic, and cilantro in a blender. As an accompaniment, broil the chicken. Alternatively, try Beef Stroganoff with Dill and Yogurt.
Whites are a good source of protein and have a low caloric content (and nil fat or cholesterol). Egg yolks have a poor image, yet they are loaded with vitamin B12 and vitamin A, as well as choline, a substance that pregnant women need in particular.
Consider making a sandwich with whole-grain pasta, sliced hard-boiled eggs, onions, olives, anchovies, and red onion, drizzled with olive oil. Alternatively, look for beef, bacon, and preserved tomatoes.
This soft fruit has roughly half the vitamin C found in oranges and nearly the same potassium as bananas, ounce for ounce.
Consider the following: thinly slice, drizzle with honey, and sprinkle with toasted unsweetened coconut.
The deeper the plant, the more beta-carotene is produced.
Consider the following: cook sweet potatoes and apples in their skins for side dishes. Combine maple syrup and red pepper in a blender or food processor. Alternatively, choose one of the 45 ideal sweet potato recipes.
Vitamin C, beta-carotene, calcium, and antioxidants are all present in this leafy green. Kale is also a good source of lutein, an eye-friendly mineral that has been shown to significantly slow the progression of macular degeneration.
Make kale chips by chopping the leaves into little pieces and flavoring them with olive oil, salt, and pepper. Bake for 20 to 30 minutes, until frothy, on a baking sheet at 300 ° F. And mushrooms, quinoa, kale, and sweet potatoes are all included.
Another cholesterol-lowering battleground is high-fiber foods. On weekdays, go for a pearl or rapid-cooking variety. Additional vigor, eh? Give barley a try with its additional bran coat.
Consider the following: toss the barley with the sautéed mushrooms and sherry vinegar. Alternatively, Chicken Thighs with Barley and Peas might be a good option.
Butter from Nuts
These protein-rich spreads, particularly peanut and almond butter, are high in heart-healthy monounsaturated fats. Choose ones with a simple two-ingredient list: nuts and salt.
Combine with soy sauce, brown sugar, and rice wine vinegar to make a simple Asian skewer dip sauce. Alternatively, look for the Bowl of Hot Noodles with Peanut Butter Dressing.
Pasta made entirely of whole grain
Whole-grain pasta has three times the fiber of typical semolina pasta per serving. Avoid “multigrain” pasta, since they may be made with a variety of grains and are therefore not really organic.
Consider the following: combine organic-grain pasta, pesto, and chopped arugula with lemon zest. Additionally, consider Whole-Wheat Asparagus Spaghetti.
Among these burritos, staples are antioxidants and magnesium, which help maintain nerve and muscle function.
As an experiment, combine the canned black beans, olive oil, cumin powder, and water in a baking dish. Roast at 450 degrees F for about 10 minutes, or until crisp. Alternatively, Jerk Chicken with Pasta, Black Beans, and Pineapple may be a good option.
You’ll get iron (which is necessary for healthy hair), as well as folate and at least a dozen flavonoids – antioxidant-rich chemicals.
Add a sprinkle of spinach to your typical strawberry smoothie for a change. Perhaps you might look for those Spinach-Stuffed Steak Roulades. Spinach is one of the vital foods that you need to eat to be fit.
The USDA investigation discovered that chili keys and kidney beans are one of the most antioxidant-rich foods.
Make a simple salad using kidney beans, olive oil, freshly squeezed lime juice, and fresh cilantro. Additionally, you may want to experiment with Turkey and Bean Chili.
Lentils are an excellent source of protein and are high in folate, a nutrient that may help prevent various birth abnormalities.
Combine fried lentils, extra virgin olive oil, red wine vinegar, celery slices, and fresh thyme in a mixing bowl. Arrange mixed greens on a serving platter. Additionally, look for the Sea Bass with Spices and the Red Lentil.
Salmon contains omega-3 fatty acids, which improve your mood and keep your skin glowing. Why are you so irrational, eh? This cultivar is less susceptible to contamination than the Atlantic.
Consider this for breakfast: scramble some whole-wheat bread and top with flakes of poached salmon. Alternatively, get the Pan-Fried Salmon with Potatoes and Broccolini.
Source of vitamin C, which helps the body burn fat among other beneficial properties. Apart from preventing colds, vitamin C in oranges may help increase collagen formation, which helps maintain smooth skin.
Consider the following: a salmon slice roasted in orange juice. Alternatively, go for the Seared Scallops with Snow Peas.
This protein-dense champion is a flavor that has been acquired by the efforts of others, which is well justified. Sardines are an excellent source of vitamin D and B12, as well as calcium and omega-3 fatty acids.
Combine sliced sardines, cucumbers, tomatoes, and fresh parsley in a salad.
Almonds include monounsaturated fatty acids, which help maintain normal blood flow. Fiber from plants contributes to cholesterol reduction.
Along with the raisins or dried currants, combine the chopped almonds and cooked whole grains. Additionally, Chickpea Pasta with Parmesan and Almonds is available.
Packed with antioxidants, this superfruit was one of the most antioxidant-dense foods available in the United States, according to a Department of Agriculture report (USDA).
Pour over melted frozen yogurt and sprinkle with ground cardamom for an interesting twist. Additionally, you may like to experiment with Strawberry Blueberry Lemonade.
Broccoli is a vitamin C gold mine – a half cup of cooked broccoli provides around 80% of the vitamin C required in the United States. According to the Food and Drug Administration, this is the recommended usual dose. Additionally, it is the primary source of vitamin K, which aids in the formation of blood clots.
Combine olive oil, garlic, and crushed red pepper in a medium mixing bowl. At 375 ° F, roast until tender. Brush with grated Parmesan cheese and set aside until ready to eat. Alternatively, look for the pork chops sautéed with garlic.
The above mentioned are a few of the foods that you need to eat to be fit. There is so much more. We will update you with more information with our future health food blogs.


Roasted sweet potatoes are a weekly staple for some. They’re sweet, delicious, and have complex carbohydrates and fiber making them a good choice for people with diabetes, and for those who have had gastric sleeve, gastric bypass, or lap band surgery. The pack well over 100% daily needs of vitamin A, as well as good doses of potassium, vitamin C, and vitamin B-6. Overall, they have more sugar than regular potatoes, but less overall calories. The dietary fiber and low glycemic index make them a good choice for diabetics. And being low in sodium and high in potassium can help with blood pressure. The vitamin C may help with immunity and the choline in sweet potatoes may help fight inflammation. And they taste good!
Sweet potatoes are quick to bake in the microwave, but roasting them in the oven caramelizes the sugars to deepen the flavor and make them sweeter. One trick to roasting sweet potatoes is to roast several at a time. It takes the same amount of time whether you roast one or four, and baked sweet potatoes keep in the refrigerator for days and reheat quickly.
If you have an extra roasted sweet potato hanging out in your fridge, a great recipe to try is Two Ingredient Sweet Potato Pancakes. The eggs provide protein and the sweet potato provides good carbohydrates and fiber. These pancakes make a great breakfast, but can also cook up quickly for an unconventional dinner. To add extra protein, you can eat them with greek yogurt.
Two Ingredient Sweet Potato Pancakes
Adapted from: http://skinnyms.com/2-ingredient-sweet-potato-pancakes/
- 1 roasted sweet potato
- 2 eggs
- A dash of cinnamon (optional)
- A dash of allspice or pumpkin pie spice (optional)
- Remove the skin of a cooled sweet potato. Place the flesh in a bowl and mash. Mix in 2 eggs. Add spices, if desired.
- Heat griddle over medium high heat. Coat with cooking spray.
- Spoon ¼ cup of batter into the pan. Cook for 5-7 minutes. These pancakes do not bubble like traditional pancakes, so you will have to rely on a timer. Flip using two spatulas, if necessary, to help it stay together. Once flipped, cook another 3-5 minutes. Remove from pan. Serve with your choice of topping.
The above recipe for Sweet Potato Pancakes is offered by Dr. Shillingford, M.D., P.A., a board certified surgeon specializing in advanced laparoscopic and obesity surgery. Dr. Shillingford performs affordable gastric sleeve, gastric bypass, and lap band surgeries on patients from all over Florida, including Miami, Boca Raton, Fort Lauderdale, West Palm Beach, Orlando, St. Petersburg, and Jacksonville, as well as those traveling from out of state from New York, Texas, Ohio, New Jersey, and Hawaii. Many of Dr. Shillingford’s gastric sleeve, gastric bypass, and lap band patients are interested in high protein recipes that incorporate complex carbohydrates and fiber, and this recipe for Sweet Potato Pancakes fits the bill!


Always hot, delicious food and friendly.
Great food and family!
Always the best!
Our one stop shop for all Chinese dinners! Best in town
Best Chinese in Chester county!!!!
Paid for 2 egg rolls and a steak roll and only received 1 of each. Veggies didn't taste like the were washed.
Ordered online and picked up at location. Food was ready and still very hot when I got it home!
One cook was not wearing a mask. Had no cares in the world about those of us waiting staring at him. Just stared right back with his mask on his chin.
The best Chinese in Chester County:)
Exceptional service with fantastic portions
Crab Rangoon was good but slightly burnt
Food always ready on time, hot and tasty.
Good food, but not a very descriptive menu.
Great wonton soup!!
Excellent food!! When posted ASAP....the food was ready as soon as we arrived.
Food was delicious. We order from Nice Chinese often.
Really enjoyed my food!
Ordered and paid for two Shrimp Rolls but only got one.
Always quality, delicious food and super friendly service. I love this place and consistantly come back for more. KEEP UP THE GOOD WORK!! <3Nice Chinese
Always great food and friendly service!
Online order wasn't processed until I arrived. The gal just didn't see the order come in.
You cannot beat their service. Ultra quick turnaround time from the time you order until you pickup. Prices are very reasonable compared to other Chinese restaurant in the area. The only drawback is consistency with the food. Most times the food is excellent. But once in awhile it is only good. Must depend on who is making it. But overall they are still the best Chinese Restaurant in Downingtown.
First time there and we will be back
I ordered 4 cheese steak egg rolls and got the wrong kind. Still delicious but no one in my family would eat shrimp ,🤷🏼♀
great place would recommend to everyone
Food was excellent.
Excellent food great service.
Delicious food. Enough for leftovers.
The Shrimp w/ Lobster Sauce was very bland with no taste at all. And the egg roll was not the same, too much breading and not cooked enough. We just figured there is a new cook or something maybe.
First visit and very happy. Lunch special is very good.
As always, the food was ready when I arrived. It was hot, fresh, and delicious. I recommend this restaurant without reservation.
ORDER ALWAYS READY TO GO ON TIME AND DELICIOUS FOOD FOR THE PRICE! HIGHLY RECOMMENDED!!
The food was very good. There was enough food for leftovers.
Moo Shu was really good. Hot and sour soup, OK, not great! I will definitely go there again. Order was ready on time and cashier very pleasant.
We love Nice Chinese! The food is great, and we always receive fast and friendly service!
I honestly have never been let down by Nice in Downingtown. We always get steamed dumplings and pork lo mein at the least, and it's always fresh tasting. I'm reserving a star for online payment.
Great food, great service!
Food is always fresh and delicious. Wontons are delicate and the broth is not too salty.
Best in the area! Live in coatesville I drive all the way here to get Chinese good!
Speedy process. Food was delicious. Able to use a coupon from the local mailer - even better.
Great food and always friendly service!
Delicious as always
Service is always prompt and courteous!!
The lunch specials are perfectly priced and the food hit the spot.
Great food, generous portions, fast & friendly service!
Any questions please call us.
Nice Chinese Restaurant
106 Wallace Ave, Downingtown, PA 19335
All Rights Reserved


Available every day. This is a traditional bread where wheat is truly the star. Sold as a batard, sandwich loaf or our well-known baguette.
Super SproutTM Wheat
Available every day. Our wheat bread is filled with the benefits of whole grains with just enough unbleached flour to keep it light and airy. Enjoy it as a baguette rolled in our seed mixture of flax, pumpkin, sunflower, sesame and poppy.
At City Bakery we produce artisan breads formed by hand and baked in a hearth oven for your enjoyment. We believe in using as little yeast as possible and allowing our breads to rise slowly to create well developed loaves in the style of European bakers.
The majority of our flour comes from Lindley Mills in Graham, NC. It is a smaller, family owned flour mill that has been in operation for 10 generations (since 1755). Lindley Mills is also on the forefront of the sprouted grain and flour movement and provides some of the highest quality sprouted flour available on the market.
Einkorn is an ancient grain and is the oldest variety of known wheat. It is high in protein, phosphorous, vitamin B6, and potassium. It has a slightly nutty flavor. Einkorn is a beautiful golden grain. Farmers started growing this grain because several of their family members were gluten sensitive and they wanted to have something to share with them.
Emmer Sourdough (Out until next flour harvest)
Emmer is an ancient grain that dates back around 10,000 years. It is high in protein, fiber, and magnesium. It has a mild wheat flavor. This particular variety of emmer is a dark blue, or almost purple color as a grain. It makes a dark, dark tan flour and can make a dark brown bread when used in high proportions.
Available every day. One of our personal favorites, it means slipper in Italian because it resembles a dancer’s shoe worn in Northern Italy. It has a crisp brown crust with flour on the top and a light “airy” inside.
Available every day. Due to the ratio of unbleached vs.whole wheat flour, it is a softer bread with the benefit of a 7 grain mixture we add to the dough for added goodness and nutrition. This is a top seller at City Bakery and is available in sandwich, boule or roll shape.
Available every day. Made with a starter, this bread will have a crispy golden crust with a creamy interior and makes a great grilled cheese sandwich.
Cheddar Black Pepper Sourdough
Traditional sourdough with the addition of aged cheddar and spicy black pepper. Great in a sandwich or with a bowl of soup.
Available every day. This is a true deli rye- best south of New York. This bread has a crispy crust rolled in caraway seeds with more caraway and diced onions baked inside.
Sweet Date Oat
Available Wednesday. Another one of CB favorites, this bread is filled with sweet buttery dates and crunchy wheat berries (Wheat berries are whole uncracked grains of wheat).
Available Monday. Loaded with 20% oats and lightly sweetened with molasses. Soft crust rolled in oats produces a soft home-style bread.
Available Saturday. Also originated in Italy to use leftover mashed potatoes. We use roasted red skin potatoes with some added chopped onion. The dough is brushed with olive oil before baking to create a golden brown crust and the flavor of fresh rosemary fills each slice.
Available Friday. Challah is the traditional Sabbath bread. It is braided, enriched with eggs and sweetened with honey. Before baking, we brush the dough with an egg wash to produce the deep brown color and shine. Also, it makes great French toast!
Available every day. Another Italian favorite enriched with olive oil to keep it chewy and moist. Before baking, this bread is topped with our house made herb oil to provide great flavor with every bite. This bread is available in full or half sheet pans.


Fonterra to build third Chinese farm hub with NYSE-listed Abbott
Fonterra Cooperative Group [NZX: FCG], the world's biggest dairy exporter, plans to build a third farm hub in China in a US$300 million joint venture with New York Stock Exchange-listed Abbott Laboratories, in its latest attempt to latch on to growth in the world's second biggest economy.
The companies signed an agreement to develop a dairy farm hub, consisting of up to five farms and more than 16,000 cattle, producing up to 160 million litres of milk a year, they said in a statement.
The deal is subject to approval from Chinese regulators, and the initial farm is expected to start producing in the first half of 2017, with full production the following year.
"This would be Fonterra's third farm hub in China and will complement our existing farming operations in Shanxi and Hebei Provinces that have been very successful," Fonterra chief executive Theo Spierings said.
"Farming hubs are a key part of our strategy to be a more integrated dairy business in Greater China, contribute to the growth and development of the local Chinese dairy industry and help meet local consumers' needs for safe, nutritious dairy products."
Last year Auckland-based Fonterra announced plans for its second farming hub in Ying County, Shanxi Province to double its Chinese milk production to 300 million litres a year. Fonterra has been looking for partners in the development, in the second step towards producing an annual 1 billion litres of milk in China by the end of the decade.
The deal is the latest Chinese venture for Illinois-based Abbott in a string of investments worth more than US$400 million this year, it said in a separate statement.
Last month Abbott opened a nutritional manufacturing facility in Jiaxing, and it opened two research and development centres in Shanghai earlier this year.


There is nothing as satisfying as watching your baby gradually beginning to appreciate and enjoy feeding on various foods. However, it is important for all novice and all other parents to recognize that it is not as easy as it seems. Aside from ensuring that you prepare a balanced diet for him, the entire task is making him to feed on the nutritious meal. In this article, you will learn the tactics of cultivating feeding interest in a baby and actually making him to feed comfortably and easily for the first time.
Correctly timing the bites
Among the utmost tips of ensuring that your baby maximizes on the bits is timing them correctly. This is advisable even for parents that are introducing solid foods to their babies for the first time. Reliable research shows that the best timing for feeding the baby is in the morning soon after she wakes up. At this time, the baby feels bushy-tailed and bright-eyed. Also ensure that the baby is famished, but not starving. That way, he will be demanding one spoon of food after the other due to tummy discomfort caused by hunger. Ensure that you get rid of any surrounding distraction like children playing around, a program on TV, phone that may steal away the baby’s attention from feeding. There is no fixed meal that should strictly be fed on the baby as the first solid food. It is left for you to make the decision. You may commence with cereals, brown rice mashed with breast milk or mashed bananas, avocados or potatoes.
Introduce the baby to a variety of foods
Soon after you have introduced the first food to the baby, you can slowly introduce new foods to the little one. However, some dieticians argue that it is better to give the same kind of food to a baby consistently for the first few days in order to easily tell cause of any adverse reaction that may show up. You may alternate mashed bananas mixed with paw paws alongside apples blended with blueberries or just any other solid food that you may find ideal for your baby. This may mean broccoli, pumpkins, cereals, guava and so on.
Try a food severally before concluding that the baby refuses a given food
It is normal for a baby to refuse taking certain foods severally when introduced to them for the first time. However, it is unwise for you to so easily throw into the towel that your baby has completely refused to take the food. Reliable research shows that a good number of babies take up to 15 attempts to agree to feed on certain meals. Certainly, it will take a mother a lot of patience to attempt giving the little one food for over ten times. In a certain research, some mothers were asked to feed their infants with vegetable puree for about a week. However, on making consistent trials for about 2 weeks, the babies eventually loved the food. The good news is that after accepting a certain food, a mother enjoys a hassle-free time feeding their babies.
Eventually spice up the baby’s food
Reliable scientific research has revealed that one of the top secrets of building feeding habit in a baby is introducing them to new and interesting tastes. Certainly, spices and herbs are not harmful to the baby. Therefore, after introduction of plain food to the baby for the first several weeks, you may now introduce spices and herbs gradually. Some of the spices and herbs that babies have been found to really enjoy are such as ginger, cinnamon, vanilla, mint as well as sage. For instance, you may blend nutmeg into a sweet potato puree, cilantro into an avocado meal or even cinnamon into apples. However, dieticians argue that it is not wise for a parent to put too much spices into the baby’s food as it may lead to stomach problems. You should not put more than one spice to the baby’s food.
Familiarize the baby with various foods
One of the facts about babies is that they tend to love things that they can name. Therefore, it is advisable for you to assist your little one to mention the name of the food you are feeding them on. Make them keep repeating these names anytime you are feeding them on that specific food. Eventually, the baby tends to make that meal their favourite as they also enjoy mentioning it’s name.
Keep the baby close in the kitchen
Although most parents keep their babies away from the kitchen afraid that they will mess things up or even get burnt, this is not wise. Putting your baby close to the kitchen helps in building her interest in foods. She eventually becomes a better eater than ever before. By looking at various foods in the kitchen, curiosity of putting them in the mouth builds. I already mentioned that the baby’s young age is an exploring stage where nearly everything is tested using the mouth.


COVID-19 and information relating to temperature.
Published by World Health Organisation, 2021. All rights acknowledged.
The new COVID-19 is caused by the virus SARS-CoV-2. The most likely ecological reservoirs for SARS-CoV-2 are bats, but it is believed that the virus jumped the species barrier to humans from another intermediate animal host. This intermediate animal host could be a domestic food animal, a wild animal, or a domesticated wild animal which has not yet been identified.
WHO continues to collaborate with experts, Member States and other partners to identify gaps and research priorities for the control of COVID-19, and provide advice to countries and individuals on prevention measures. National food safety authorities have been following this event with the International Food Safety Authorities Network (INFOSAN) Secretariat to seek more information on the potential for persistence of the virus on foods traded internationally and the potential role of food in the transmission of the virus. Experiences from previous outbreaks of related coronaviruses, such as the Severe Acute Respiratory Syndrome coronavirus (SARS-CoV) and Middle East respiratory syndrome coronavirus (MERS-CoV) show that transmission through food consumption did not occur. To date, there have not been any reports of transmission of SARS-CoV-2 virus through food. However, concerns were expressed about the potential for these viruses to persist on raw foods of animal origin.
Currently, there are investigations conducted to evaluate the viability and survival time of SARS-CoV-2. In general, coronaviruses are very stable in a frozen state according to studies of other coronaviruses, which have shown survival for up to two years at -20°C. Studies conducted on SARS-CoV ad MERS-CoV indicate that these viruses can persist on different surfaces for up to a few days depending on a combination of parameters such as temperature, humidity and light. For example, at refrigeration temperature (4°C), MERS-CoV can remain viable for up to 72 hours. Current evidence on other coronavirus strains shows that while coronaviruses appear to be stable at low and freezing temperatures for a certain period, food hygiene and good food safety practices can prevent their transmission through food. Specifically, coronaviruses are thermolabile, which means that they are susceptible to normal cooking temperatures (70°C). Therefore, as a general rule, the consumption of raw or undercooked animal products should be avoided. Raw meat, raw milk or raw animal organs should be handled with care to avoid cross-contamination with uncooked foods.
SARS-CoV and MERS-CoV are susceptible to the most common cleaning and disinfection protocols and there is no indication so far that SARS-Cov-2 behaves differently.


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Choose from three distinct roasts:
Medium Roast: This roast maintains more caffeine and the true taste of the coffee. Very well balanced.
House Roast: This roast is between the medium and the dark roast. The beans are allowed to roast to a higher temperature which allows some of the oils to come to the surface. The coffee is more rounded and just a little less caffeine.
Dark Roast: Our dark roast holds a stronger taste since we allow it to stay in the roaster until the beans reach a temperature of 465 degrees. The oils are brought out to the surface of the coffee bean, this roast is a stronger taste but with less caffeine.
Guarantee: We are confident that our coffee is the best Hawaiian coffee you'll taste. If after your first cup you don't agree, just send the unused coffee back to us for a full refund. To order, click here.


Are our kids’ breakfasts really the most important meal of the day? Claire says yes, but it is more important that we ‘break’ the ‘fast’ with nutritious food with a spread of protein and good fats rather than sugar laden, highly refined grains for our kids’ breakfasts.
In other words, try not to send your kids to school with toast or cereal as a breakfast, especially when you can’t be sure how well they’re eating during the day.
Cereals are a marketing success
They are high in refined carbs and sugar and not great for breaking the fast. They send our kids blood sugar levels on a roller coaster, spiking, then crashing and leaving them hungry for more of the same. It’s a lot for their little bodies to deal with.
Front-load the nutrition
At the start of the day aim to get a well-balanced and nutritious meal in their bellies, ideally we should eat dinner for breakfast. It takes a while to get to that point though and there are great alternatives to cereal, porridge and toast that can help pave the way. Claire shares many recipes on her blog over at http://domskitchen.co.nz/
What about the breakfast haters
For kids that don’t like to eat breakfast, or are very limited with what they will/can eat, she suggested a smoothie or other foods ‘pimped with protein and healthy fats’ so their caloric needs are met and the flavours are nice. She suggested we avoid juicing as the sugar content is higher and the filling fibre is missing.
Claire has a great cheat sheet she’s created for breakfasts (and lunches), which are great to refer to when you’re out of ideas, easy to make and kids can even make themselves if they are old enough. If you register for her next 5 Day Breakfast Challenge (which is twice a year) you can download the cheat sheet. http://domskitchen.co.nz/free-breakfast-challenge/
She feels we shouldn’t be too concerned if our kids aren’t hungry in the mornings and won’t eat, as long as they are not filling up on junk when they are hungry later in the day and we know what they’re eating.
The Health Star Rating Farce
We discussed the health star rating on our boxed cerels; BEWARE the fancy and misleading graphics on the front and read the nutrition info on the back – look for the per 100g figures as these can be broken down into percentages (say 33g per 100 grams is 33% sugar). The serving portions are also misleading.
Claire is on a mission to scrap this misleading and useless rating system and is taking her petition (currently at 5,000 signatures) to the NZ and Australian governments to get them to change the legislation. We’d all appreciate your support by signing the petition!
To find out more about Claire’s membership club where you have access to heaps of recipes, advice and guidance visit www.domskitchen.co.nz/club-membership
We have launched the very first World Awake Movement Facebook Live Broadcast/Show! It feels freakin ... Read more
Are our opinions about what our kids are wearing, eating, how they're sleeping, what ... Read more


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110 Trinity Pl, New York City, NY 10006-1031, New York City
I would only use this toilet if it really needs to be.
Great Price & amazing taste
Meh, I’ve had better pizza and better customer service. I was very disappointed in this place because I read multiple great reviews about it on different sources. The place doesn’t look like a clean kitchen; the pizzas were sticking out of the counter cover, like anyone could’ve touched it and the cook refused to make a new one for us when we pointed out the issue to him. Most of the pizzas did not look appetizing. All of our pizza crusts were charred black. The taste itself was okay, not great. I didn’t finish my slice because it wasn’t good. Idk where all these amazing reviews are coming from. It looks like it’s open 24hrs though, so that’s a plus.
A small yet delicious pizza spot less than five minutes walk from the world trade center complex and the 9/11 memorial museum. This is what you're expecting NYC pizza by the slice spots to be. Cheap, fast, and delicious! A definite go to if you find yourself needing a slice while your down town, don't be surprised though, it is very small, you're not going to sit and eat because well... there aren't any seats.
A great example of proper new York pizza clean ingredients too.
What these guys do they do very well and they do it quickly. They not only have pizza but I go in there for breakfast once or twice a week you don't have to wait around for 10 minutes to get a fried egg you're in-and-out in a very reasonable amount of time it is well made the roles are always fresh the guys on the grill and the guys behind the counter are terrific. They are fast they are efficient and they are friendly. It's the best breakfast place in lower Manhattan and the pizzas really good too.
The pies are not as thin as the usual NY pizza but still quite good for the price
Pretty good pizza if your on the run and looking for aquick bite. THERE IS ASECOND FLOOR TO THIS PLACE THAT IS EASY TO MISS. IT'S USUALLY NOT CROWDED AND IT IS AIR CONDITIONED. across the street from Zucotti parkwhere you can sit.
Wow! Delicious drinks, pizza and service. This place is so cool. I just moved to Lower Manhattan and everyone told me I must try this place. As I just live on Del Mar it’s right on my train stop home. What a fun Friday night! Must try this place when you visit Pasadena it will not disappoint. Strong old fashions on happy hour !
We met with friends at this spot for dinner. my friend recommended this spot. Well, it was very successful. we were warmly welcomed by the crew and we had an excellent feeling. The meal was great. We loved this place very much and we shall definitely come back again. Highly recommended.
Been there twice during my stay in New York. I ordered various slices and all of them were brilliant! If you are looking for a nice pizza for take away than Steve’s is the right place for you!! Just Delicious New York Pizza!!
GREAT pizza! The crust makes it. Waited in line for 30 minutes for Joe’s in Times Square and this one beats it by a long shot. Exactly what I hoped NY pizza would be. Don’t miss it!
Great spot to pop in and grab a slice and go. Not a casual diner, just grab and go. The staff was quick, the prices we good, and the pizza was perfect.
Whether it's classic NY style pizza or a slice of your favourite pizza, you won't be disappointed if you come to Steve's pizza. The pizza at Steve's was outstanding, the pizza hit all the spots that I was craving for, and I would definitely come back for more. 👍
The best crust and LOADED with toppings! Literally the best pizza we had in NY!
Amazing New York style pizza just steps away from Wall Street!!! The service was super speedy especially with a toddler and baby in tow. We will definitely return from Texas in the future to try this delish pizza!!!
Great selection of pizza. Freshly baked based on your selection. We had 3 veggie options to choose from. Cheese pizza was great as well. Freshly baked. The cheese cake in the quesadilla place next door was excellent too. Highly recommend this hole in the wall place.
Great NYC pizza! My kid ate at Charlys next door and loved it as well... Good fast cheap dining experience
Best pizza I've ever had on my entire life, tasted just like garlic knotts it was amazing
Nit a fan I'd their pizza. The crust is sort of thick and extra salty for my taste buds but they got decent sandwiches.
Super friendly waitress....I come here at least 2 times a month!
I enjoyed the cheese pizza here more than at Joe's pizza in Times Square. Definitely one of the best slices in NYC.
Great flavor, great price, great variety. Love the crispy bottom
The pizza had the greatest crust and just the correct amount of delightful, quality toppings.
Was happy it was open
We make our way here every trip because it's the only one that has the ricotta four cheese pizza.
Had their OG square Slice. Great taste! 3$ slices!
Delicious pizza and tasty drinks all are available at reasonable and genuine price. Service of this place is quit good. Friendly atmosphere.
With so many places to chose from, I'm very happy we went here. This place was recommended by an employee at the WTC memorial. The man behind the counter was very polite and went through all the available choices. I wish we we around to try them all, but settled on a pan of pepperoni pizza. It was made quickly and oh so good. Thank you for making our first New York pizza experience a great one.
Love their pesto pizza great prices. I usually do the small and it comes out prefect not to much sauce not too much sauce or too cheesy.
VERY GOOD PIZZA PLACE IN DOWNTOWN, I will definitely recommend to come here after a long day of sightseeing and walking, a regular pizza slice costs $3.00 each slice. That sounds like a great deal. If you get pizza uptown, you are going to spend a lot more money. If you want to save A couple bucks this is definitely a right place for you. PLUS YOU ARE ONLY 2 blocks from the World Trade Center. You are getting the best deal and best location.
Quick and tasty late night bite delivered to our hotel in less than 10 minutes!
Amazing pizza. Hey the this crust, it is delicious. Can't wait to go back.
Real NY pizza with a crisp crust and the olive oil just drips off the slice. Yummy!
Considering most places to eat in new york are quite expensive, Steve's Pizza really stands out in terms of price and quality. It's around ~$3/4 a slice and the seating area is nice and air conditioned. Anyone visiting around the ground zero site should check this place out for a cheap tasty bite!
Absolutely loved this place! We stumbled upon this place when we were super hungry and the $5 sprecialty pizza price for a slice was worth everything. Sumptuous and absolutely satisfying!! Going there again before my trip ends.
Steve's is the only decent pizza near WTC. If you want crispy goodness, but gooey to where the cheese is melting in each bit then go to Steve's! If you want a sloppy flap of cheese covered wet cardboard, go other places than Steve's. Steve's is great.
We went there yesterday after reading good reviews online. The place was closed and there was a small notice on the door saying they would reopen shortly. No information about the closure online.
Not sure what the exceedingly high ratings are for. Pizza was palatable, at best. One person in our party had crust that was actually charred black. I though she was kidding. Then I saw that it really was. That withstanding, everyone else thought their pizza was acceptable, but nothing worth raving about. Staff was friendly enough, but not exceedingly so. Stop by or give it a miss.
Fresh white pizza. Not too oily, and definitely not dry. Perfect 1am snack 👌🏽 a lot of choices as well, not just pizza.
Yo!!! This pizza place is great! The slices are good size and the one thing to me that makes it great is the crust. Not one of those flimsy pizza slices that you have to fold to eat. It is just perfect!!
Great service and pizza was delicious.
Really good pizza. Very popular, so the wait can be just a bit too long to call "fast" food. Certainly worth the visit if you have a craving for good pizza at a fair price.
Had thin pepperoni, it was great
I like to go with friends to this place with my highest recommendations. I visit this place often. I get very good feedback from my friends. The the cooking is fantastic and the team is welcoming and cooperative. Whenever we visit this place we have a delightful time. I recommend this place with pleasure.
A lot variety. Re-warmed slice was good on cold day. Not best I have had
Awesome pizza and b/w cookies!
Yummy New York style pizza.
I had an Italian sandwich. Pretty good but was $10 bit much for me
Pizza was really good! Not mind blowing, but surprisingly good
This spot clearly knows how to take care of their customers. Regularly with a very friendly approach. The food is fairly priced, regularly flavorful and clean.
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I warn you: it's American, so it is not a wellness thing, really heavy stuff for the stomach.
I changed the frosting, because it was already too much calorie without the butter :D
Cake base (for a 18 cm diameter form):
- 2 cups cake flour
- 0.5 tsp salt
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 2 cups sugar
- 2/3 cup unsalted butter, room temperature
- 4 eggs
- 1 piece of vanilla
- 2/3 cup sour cream
Mix the sugar and the butter (I used margarine, and melted a bit). Add the eggs, one piece at a time and stir it well. Add the vanilla and the sour cream.
At the end mix the flour mix to the cream.
In a preheated over bake for 60 minutes on 170 ˙C (I have a crap oven, needed much longer time)
Meanwhile make the frosting (I made it up during processing, so taste it and add ingredients according to your taste):
- 2 pieces Camping cheese :)
- sweetened whipped cream (approx. 2 cups)
- strawberry jam (approx. 0.5 cup)
- strawberry liquor (according to your taste ;))
- strawberry pulp or fresh strawberries (approx. 0.75 cup)
The rest is super-easy, however, I can never make a nice frosting form creams :D
When the cake cooled down, cut it into 3 or 4 pieces horizontally and spread the frosting between the layers. Make a nice decoration, if you feel so (I watered it with strawberry puree not too nicely :))


Fruit Gift Baskets For All Occasions
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Fruit baskets make great gifts for any occasion. They are healthy to eat and are filled with fresh apples, grapes, pineapple, and other fresh fruit in season and delivered right to your recipients door and can be eaten and shared by all.
Great for Christmas gifts and especially nice as a get well or sympathy gift.
Especially if you are looking for a good idea to send to someone and don’t really know what to send as a present for the x-mas holidays this 2013. Fruit baskets make the perfect gift to order and we deliver the same day.


It was probably inevitable that I read a book called “Eat Cake”, where the description on the back begins: “Ever since childhood, Ruth has found baking cakes to be a source of relief from the stresses of life.” Well, yeah. A novel with cake as stress relief? That’s the book for me. (Mmmmm, cake.)
So, Ruth is a 50-something housewife whose husband has a perfect job, whose 16-year-old daughter Camille doesn’t talk to her except in anger, and whose mother has been living with them for a year ever since her house was broken in to. Things are going pretty well when she gets a double life-whammy: her husband gets laid off from his high-paying job, and her estranged father breaks both his wrists and comes to live with her family. So, of course chaos — and cake — ensues.
The plot itself is a feel-good-and-find-your-purpose-in-life one, nothing deep, or spectacular. It’s just a fun ride. I probably would have been more moved by it if I had read it a couple years ago. But I found this book to be YUMMY. Jeanne Ray just knows how to describe cake. The whole act of choosing which cake to bake, baking it serving it, eating it… it becomes an art form. While I’m probably not even going to attempt any one of the dozen cake recipes in back (no one else would eat them, and I DO NOT need a whole cake to myself), I loved reading about them. Ray should write more food-based books, because she does that part so well.
I’ll leave you with my favorite passage in the book:
Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn’t, she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declines the plate, and they all think, That person is better than I am. That person has discipline. But that isn’t a person with discipline, that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don’t eat the whole cake. You don’t eat a cake every day of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a part, a birthday, a wedding. A cake is what’s served on the happiest days of your life.


by adwells on July 11, 2011
If you’ve been reading for very long or know me at all, you know it’s not like me to skip a meal. Except for breakfast. I can do without it most days. I know, I know, it’s the most important meal of the day. Yada yada yada. I don’t love eggs and bacon and grits (shameful, I know!) And I’m not too keen on pastries (gasp!) Much to my husband’s dismay, I just can’t stomach Waffle House. Yuck.
But there is one place in the Jackson area that makes me love a big hearty breakfast – Primos Cafe. The Primos family has been a dining institution in Mississippi since 1929 when Primos Bakery opened up in downtown Jackson by owners Angelo “Pop” and Mildred Primos.
Pop Primos and the Bake Shop Delivery Truck. Found here.
In the next few years, Primos took on many lives – from a sandwich shop to a full service restaurant. Pop and Mildred’s restaurant moved all around downtown to fully accommodate a growing demand and changing times. In 1964, the Primos opened Northgate, a fine dining restaurant with private dining rooms and a deli and bakery.
Now, the Primos family has two cafe locations in the Jackson area and they serve one mean breakfast. Like I said, I don’t love breakfast, but I love Primos breakfast. I keep saying once we move (closer in proximity to the restaurant), it’s becoming our Saturday morning ritual. I love the story of a longstanding family-run restaurant – not to mention their food. They have dubbed it “Southern food for city folks.”
We ventured to Primos this past weekend to meet a friend for breakfast and they had blueberry pancakes. Oh my. I ordered the breakfast wrap, which is great in its own right, but those pancakes stole the show. Oh, and by the way, our table shared them- I was hungry, but not quite hungry enough to order two entrees for myself! (Shocker!)
All that to entice you to duck into Primos. So good. I could go on and on about their baked goods too – strawberry cake and petit fours in particular – but that, my dears, is another story for another day.
I said, how ’bout breakfast at Primos?


About Veronica Spera
Veronica is a New York-based assistant food stylist, recipe developer/editor, private chef and pasta enthusiast. She earned her degree in Culinary and Restaurant Management from Johnson & Wales University in Denver, CO., Going on to work in pasta production and on the line in several local restaurants including Frasca Food & Wine, Spuntino, and Rioja. Here she discovered her passion for authentic, Italian cuisine and was inspired to learn the art of pasta-making at its true source, moving to Bologna, Italy to cook & study at La Vecchia Scuola. Following her travels, Veronica moved to New York City to work with the chef & owner of Italienne, Jared Sippel. Veronica currently resides in Brooklyn, freelancing and working on various projects with Bon Appetit, Epicurious, Martha Stewart Living, Buzzfeed- Tasty, Food 52 and many more.


8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons margarine, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Melt 2 tablespoons margarine in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon margarine in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve chicken immediately, garnished with parsley, if desired.


I really like burgers. And ice cream. And spending the summer in St. Paul gives me access to some of the best burger and ice cream joints in the United States. Yes, that’s a big claim I’m making. But trust me, if you are in the Metro area and well, hungry, you have to try these two places. And don’t mind the lines, in my experience it has always been worth the wait.
#1. The Blue Door Pub This is my personal favorite. In this hole-in-the-wall restaurant you will find the best burgers in town. Seriously. My personal favorites are the Mushroom Swiss and the Luau Blucy. So, what is a blucy? An amazing burger filled with cheese. The Luau oozes with mozzarella and is topped with bacon, pineapple and other amazing goodness ingredients. Oh, and try the tater tots. A-mazing. Please, go here. (Oh, and if you don’t believe me, Diners Drive ins and Dives featured The Blue Door)
#2. Izzy’s Ice Cream Yum. Izzy’s whips up amazing flavors of ice cream, serving everything from the little ‘izzy scoop’ to towering ice cream cones. Perfect for the hot summer days. They also have amazing ice cream cakes. Check out the flavors before you head over, although if you are like me you will probably change your mind once you see the options right in front of you.
I also love The Nook–went there for the first time tonight, and of course they are also serving amazing burgers.


The Japanese word Matcha (抹茶) translated means something like "ground tea". And that already reveals a lot about its production. The powder is obtained from the leaf tips of the tea bush. These are sorted by hand, dried and then in granite stone mills.ground into a fine powder.
WHY IS MATCHA SO EXPENSIVE?
Because the production is extremely time-consuming, the green elixir is one of the most exquisite teas of the world. High-quality Matcha teas (such as the Japanese Tencha variety) therefore have their price.
TRADITIONAL TEA FROM JAPAN
Matcha tea has been used in Asia for centuries for its natural healing powers valued and should ensure a long life. In addition, as early as the 12th century, Buddhist monks referred to the stimulating effect of the tea leaves in order to be able to meditate longer.
Matcha tea is still the heart of the Japanese tea ceremony. In this ritual, the drink is prepared according to precise rules and as a kind of mindfulness ritual.
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Hello and welcome to That Girl Who Bakes!
We are a unique bakery offering everything from macarons to birthday cakes and wedding favours. We pride ourselves on our creative designs and flavour combinations. In the shop we have a cake counter that changes daily, which consists of brownies, blondies, loaded cookies, brookies, layer cakes, cake jars and cupcakes. We also sell freshly ground coffees and the most luxurious hot chocolates.
All of our bakes are made using the best quality products and we handmake everything that goes into our products. This is something that we are very proud to say, as we know exactly what goes into the bakes that you know and love!
Cakes 'n' Shakes is a new concept for 2019, you can choose a cupcake flavour from our daily counter, and turn it into a shake!
We specialise in themed cakes and drip cakes, although no cake idea is off limits!
We welcome you to our stall and we hope you love it just as much as we do!
P.S. we've been told our brownies are the best in the world! Now how can you resist that?!


Kordel's Wild Alaskan Salmon Oil contains 100% pure salmon oil, which provides essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Salmon oil is a direct source of the omega-3 fatty acids which cannot be manufactured by the body but are required for a variety of functions such as brain and heart health.
What is Wild Alaskan Salmons?
Wild Alaskan salmons live in the cleanest part of the ocean the deep waters of the Northern Pacific. It contains full spectrum of 17 active fatty acids that occur in their natural ratios and high amount of asthaxanthin, an antioxidant found naturally in salmon. Wild Alaskan salmon oil is more nutritious because it contains higher content of omega-3 than farmed salmon. It is not treated with antibiotics or other drugs and contains less saturated fat.


Welcome to the era where anything can be delivered directly to your door (illegal items not excluded, but that’s a separate ‘dark web’ style post)! But the question is always, ‘is it worth it to order a meal home delivery subscription box?
Well, I’m here to tell you whether this was a ‘meh’ experience or a ‘wow’ experience.
I recently had the opportunity to try out a meal delivery service, known as Blue Apron.
Let me start out by saying, the idea behind Blue Apron and other services like it is brilliant. For those who are not familiar with what they offer, it’s seasonal recipes with the appropriately proportioned ingredients delivered directly to your door. Sound too good to be true? Quite possibly, but you be the judge.


Carob Bean Gum (LBG) market research report provides the newest industry data and industry future trends, allowing you to identify the products and end users driving Revenue growth and profitability.
The industry report lists the leading competitors and provides the insights strategic industry Analysis of the key factors influencing the market.
The report includes the forecasts, Analysis and discussion of important industry trends, market size, market share estimates and profiles of the leading industry Players.
Global Carob Bean Gum (LBG) Market: Application Segment Analysis
By micro field:
By macro field:
Global Carob Bean Gum (LBG) Market: Regional Segment Analysis
South East Asia
The Players mentioned in our report
Dupont Nutrition & Health
FMC Health and Nutrition
American International Chemical (AIC)
TIC Gums, Inc
Tate & Lyle
LBG Sicilia Ingredients
Euroduna Food Ingredients
With no less than 15 top vendors.
For sample report please visit : World Carob Bean Gum (LBG) Market Research Report 2021 (covering USA, Europe, China, Japan, India, South East Asia and etc)


Just opened up? Finding it difficult to refinance your restaurant loan? Having a hard time coming up with the traditional down payment to finance your restaurant purchases? Want more flexible terms with longer payback for your restaurant investment?
Many restaurant businesses have had a really tough time finding working capital due to current economic conditions and the uncertainty of the restaurant industry. That is why it is important to consider restaurant loan alternatives when you are looking for funding your food service business.
Even with the borrower's good credit and sound property most banks and other financial lenders often turn small loan requests down, for restaurant financing. This situation has restricted many deserving businesses from getting the necessary funding for their restaurant business.
The Capital Your Restaurant Business Needs
With restaurant loans you can fulfill your restaurant business needs like purchasing top quality kitchen equipment, restock inventory, pay for maintenance & repairs, invest in new marketing campaigns, redecorate your location and hire new staff. Once you've found the restaurant loan information that best complements your business needs, go for it and take your business to the next level.
Get Your Restaurant Business the Finance It Needs
We know restaurant loans are hard to come by. Our chosen restaurant finance company does not believe in the bias financial lenders have towards restaurant loans. Our loan program will assist you in securing the best restaurant financing to meet your restaurant business needs. Whether you are acquiring a restaurant or refinancing the one you have, if the bank says no, our restaurant financing just might be the answer to your financial worries. Working with our company helps fund restaurants today, for growth tomorrow.