Naked chalupa chicken
The Mexican-style fast food chain is making a French fry-filled burrito that may either thrill or horrify West Coast natives.
There, consumers can order a Nacho Cheese Chicken Chalupa that contains — you guessed it — nacho cheese. Nude quilted bag. Someone from our sales team will be in touch with you soon.
The Naked Chicken Chalupa itself is returning, but in a brand new version. I started throwing things together and soon I had a winner! Constantine Spyrou Jun 29, For now, the rock candy is only available at four Taco Bell stores while in testing. This chicken quesadilla recipe has an impressive look and taste with little preparation. Naked chalupa chicken. Blue Ribbon Beefy Burritos. Nancy Luna May 08, Your Inbox is Hungry Enter your email address below to get Food News delivered straight to your inbox.
Taco Bell representatives have confirmed to Foodbeast that all of the options will only be around through mid-July. Enter your email address below and we'll deliver our top stories straight to your inbox.
My whole family's on board. Building on that success, Taco Bell is now finally ready to release their creation to the world once more. Iggy azalea nude images. The new menu item, which reportedly originated in San Diegocomes packed with beef, nacho cheese, guacamole, sour cream and plenty of crispy fries. I always have requests to bring it when my husband and I attend parties.
The latter was a nationwide limited-time offer of a quesadilla stuffed with Naked Chicken Chips. Everyone who has tried these burritos goes home with the recipe. After a busy day, this is a dish that I can get on the table fast. Starting in May, Taco Bell will be stocking grocery store shelves with tortilla chips inspired by the flavors of their iconic sauces.
You've hit your data view limit. Customers can sip on a 16 oz. When I make these burritos, it feels as if he is right there at the table with us, inhaling them. A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Last April, the chain created another innovative protein shell when it added the Naked Breakfast Taco to the morning menu. All of these selections will only be around until roughly mid-November, so we're only going to get a short reunion with Taco Bell's Naked Chicken before it's off the menu once again.
For a limited time only, customers can indulge in the new creation, which features a flour tortilla filled with seasoned beef, nacho cheese, their famous potatoes and chipotle sauce.
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The chicken also makes a great topping for salad. Bridgette wilson nude photos. With its crazy ideas like a French toast taco for breakfastTaco Bell always keeps us guessing about what it will roll out next! Not familiar with the item?
While it's dope that we're finally getting the fried chicken taco shell back on the menu, it will only be for a short run. Naked chalupa chicken. This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight.
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It has been a mainstay for our mornings together as a family. The Naked Chicken Chalupa itself is returning, but in a brand new version.
Constantine Spyrou Jun 27, From now until Sept. They're super to have on hand for quick meals or to take to potlucks. The Naked tacos join a fray of viral mashup foods popularized over the years by Irvine, Calif. Submissions without photos may not be accepted. Hot women over 40 nude. Taco Bell-lovers in Cleveland can also experience a third option. Learn why Taco Bell was named one of the healthiest fast food chains. Request Trial Learn More.
More information about text formats. Dayton, Ohio residents are in for a breakfast treat. Add your favorite toppings, and dinner is served! Constantine Spyrou Jun 29, The deconstructed taco features fried chicken shaped into the form of a taco shell.
When I make these burritos, it feels as if he is right there at the table with us, inhaling them. Featuring a half dozen triangle-shaped biscuits to pair with six Naked Chicken Chips, the novel breakfast item comes with your choice of Jalapeno Honey or Nacho Cheese sauce. Your Inbox is Hungry Enter your email address below to get Food News delivered straight to your inbox. Homemade lesbian porn movies. I always have requests to bring it when my husband and I attend parties.
I tested both of the chalupas at a Taco Bell in Manhattan, and they taste akin to a giant chicken nugget with few veggies wrapped inside.
While that test is limited to Cleveland, Ohio, anybody nationwide can get their own version by swapping out the avocado ranch for nacho cheese on the regular Chalupa.
However, there's also a "Wild" variant on the official menu, which swaps the avocado ranch for a cayenne and brown sugar-based "Wild Sauce.
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YAKINIKU is the paradise of meat eaters, where snowflake beef with marble texture imported from Australia is offered and its quality is visible. Meat in the restaurant is sold at a cheap price, so do not miss it!
TOMI Ice Cream
In YAKINIKU you can taste TOMI Ice Cream imported from Japan, without any preservatives. Ice cream of matcha, chocolate, vanilla, mango and other flavors are provided. Due to its delicious taste and high cost performance, it is deeply favored by female customers.
With the design integrating wood and stone, the environment is simple and spacious, with better privacy. The restaurant possesses various private rooms and an area can hold 50 persons maximally, so it is the best place for business banquet, family dinner and friends’ gathering.


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WATCH AT HOME CHARCUTERIE SOLD OUT!
Enjoy a delicious treat from Beyond Juice while you watch the show! This VIP kit feeds 4 and includes meats, cheeses, fruit, crackers, olives, sweet treats, bread and more! Each purchase also includes a $40 donation to the BEF and an entry into a drawing for Birmingham restaurant gift cards! Kits can be picked up at Beyond Juice, 2221 Cole St., Birmingham starting at noon on March 10th.


The USDA recommends a minimum of 3 cups of greens per week, and many people are not even getting that amount. Greens are the most concentrated source of nutrition of any food and deliver some of the most vitamins and minerals to our bodies.
Loaded with vitamins A and K
this helps regulate blood clotting and many prevent some inflammatory diseases.
It is also loaded with calcium, magnesium and folate ( an essential B vitamin
that is crucial for women).
Part of the
cruciferous vegetable family, Cabbage is loaded with vitamin C, which has been
shown to reduce the risk of several types of cancer. Other vegetables in this
family include broccoli, kale, collard greens, and brussel sprouts, all can
lower the risk of prostate and breast cancer.
High in monounsaturated fat
Avocados are a healthy fat that can help lower cholesterol. They contain 30
percent more potassium than a single banana, plus vitamin E, K, fiber and oleic
acid, which can offer protection against the development of breast
Did you know that Oregano is a highly
effective antibacterial agent? Oregano contains certain oils that are able to
inhibit the growth of several types of bacteria. This is a powerful antioxidant
that contains more than the vitamin C filled
High in vitamins A,C and K and one
of the highest food sources of folate, an essential B vitamin that is crucial
for heart health and reproduction. Asparagus is also a natural diuretic and
contains inulin which promotes healthy digestion.
Loaded with vitamin C Green Peppers promote healthy skin and
works to heal wounds. They help to lower cholesterol while also being one of the
best immunity boosting foods. One serving exceeds the daily requirements of
Kiwi contains more potassium than a
banana and is also an outstanding source of vitamins C and E. They are also very
high in fiber which helps improve diabetes because of it s ability to control
So enjoy these great green fruits and vegetables. Add some
to your salads or a healthy snack!!
Written by Jennifer Washburn,
FACTS Fitness Personal Trainer
Thursday, November 8, 2012
6 Green Superfoods to Add to Your Diet
Posted by Facts Fitness at 7:02 AM
Labels: asparagus, avocado, cabbage, green fruits, green peppers, green vegetables, healthy eating, kiwi, oregano, spinach, vitamins
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We are a family.
We only serve the best quality ingredients that we would give our kids.
Hope you enjoy!
The Woods Family
Owner Daelyn Woods is excited about expanding her family’s business, they have been already operating a successful shop in Henderson, NV since January 2015, NOW opened a second location in Boulder City, NV
Prior to her sandwich shop experience, Daelyn owned and operated a Mexican restaurant in England for a while, before returning to the United States in 2014. She’s a single mom with two teenagers so she’s very busy with both her personal and professional lives.
The differences between Woods Family Sandwiches and other sandwich shops is the quality of ingredients that provide a unique taste to all their menu offerings. Everything is done in house, which lends a freshness to the food that surpasses the corporate chains. Their most popular sandwich is probably the Italian hoagie, but the most unusual sandwich is the Bomber sandwich. The Bomber contains pastrami, topped with fresh, homemade egg salad, and you can see it at their Facebook page HERE!
In addition to the traditional sandwiches, they also offer wraps, salads, and soups. You can also go “off menu” and create your own sub, using the “Build Your Own” ordering slips available at the counter. Basically, if they have the ingredients on hand, they can make the sandwich for you!
This is a family friendly restaurant, as we are trying to expand our creations across the nation.
You can see some of our yummy creations on Instagram & Facebook . Franchising opportunities are available for investors and you can find out more about that HERE!


Grilled Long's Horseradish Glazed Salmon
If you're like us when the weather is nice you're looking for any excuse to fire up the grill. Here's one of our favorite dishes from the grill that satisfies both sweet and savory cravings. Swing by your local fish market and give it a try.
- 1/4 cup(s) plus 2 tablespoons Dijon mustard
- 1/4 cup(s) of fresh prepared Long's horseradish, drained
- 2 tablespoon(s) honey
- 4 6oz skinless salmon fillets
- Vegetable oil, for rubbing
- Salt and freshly ground black pepper
- Light your grill
- In a small bowl, mix the mustard, Long's horseradish, and honey
- Rub the salmon with oil and season with salt and pepper
- Grill the salmon over moderate heat, skinned side down, until lightly browned (roughly 3 minutes)
- Turn and grill for 3 minutes longer, until the salmon is almost cooked through
- Turn the salmon again and spread each filet with 1 tablespoon of the Long's horseradish glaze
- Turn and grill until glazed (about 30 seconds)
- Serve the remaining glaze on the side.


Recently, I feel want to eat birthday cake. It's very delicious. not only that, I miss to bake a cake at my workplace. Last semester break which is all the students degree had 4 month holidays. So, at that time I work at the Dania Cake Corner. There I learn many things like the types of the cake, the ingredient, decoration of the cake and others. I really miss to baked a cake. I have many sweet memories at the Dania Cake Corner and I learn many things. Actually, for the first time, I hate to bake cake but I only like to eat the cake,hehhe. After I work at Dania Cake Corner I feel like to bake the cake and become my hobby at home.You can see the picture of the cake.very beautiful and nice.


Just as sure as most of us start off the day with a cup of coffee in the States, lunch in Bolivia typically starts with a soup and is followed by a "segundo"-second plate. Close to my office in Cochabamba is a pension-basically somebody's house where you can get lunch for 8 bolivianos-just about $1.
We went there the other day, starving, and Matt was with us. We both ordered the "almuerzo completo"-meaning you get the soup and segundo. Soups usually are broth-based, include potatoes, perhaps quinoa or wheat, some other veggies, and usually a piece of meat on a bone. Today, however, Matt's soup had a few more senses-namely sight and hearing. Floating around in his soup, stubbornly refusing to be hidden under a piece of potatoe or clump of parsely, was a sheep's eye. And it was big. I don't think I have seen a sheep's eye since 4th grade when we were required to disect them. As I was in an animal-loving phase at the moment, I spent science class crying instead of cutting the eye apart.
Matt wanted to cry, too, but was a trouper-tactfully moving the eye around, trying to submerge it and forget about it, and eating from the opposite end of the bowl. Picking up something that looked like chuno-freeze-dried potatoes, he was surprised to also find an ear in the soup. I later recounted this to all of our Bolivian staff, who chuckled at Matt's politeness and we laughed over the differences in our cuisines.
For the most part, cyclops soup excluded, Bolivian food is delicious, but can be difficult for vegeterians to enjoy as it is rather meat-intensive. Breakfast is typically a piece of freshly baked bread, coca tea or Nescafe. When I'm at home, I try to add some fruit to that mix and get crazy with my Nescafe-adding Toddy and boiled milk, making a de facto mocha. We have found the place for espresso in town when we really need a swishy coffee fix.
When I'm not in the field,a customary 10:30 am snack takes place. Some of the tasty treats are empanadas-bread pastries typically filled with cheese, or saltenas-bread filled with meat, potatoes, veggies, and spices-delicious! Lunch typically starts with a soup, as i already mentioned and is followed by a different segundo plate every day usually including rice, pasta, potatoes, and a type of meat. A meal is not complete without llajwa-Bolivian hot sauce that spices up everything. Fresh fruit juice or warm soda washes down the meal.
My favorite places to eat are the rural areas where we work. Freshly steamed potatoes, big beans like lima beans, hot peppers, ocas-long, thin sweet potatoes, and delicous warm drinks made from corn, wheat, barley, and licorice root really hit the spot. Meat is a luxury in most of the places where we work, but some of the tastist mammals I've had are vizcacha-looks like a rabbit with a squirrel's tail-and llama. I recently sampled the best home brew yet-huarapa. If it sounds like grappa, that's because it is essentially chicha de uva-grape chicha. It's much more suave than chicha de maiz, which sometimes has an extra added dose of "puro", essentially rubbing alcohol. The tastier chichas taste more like an apple cider than everclear, and you can never go wrong with beer. Matt and I both identify ourselves as cochabambinos, since we are taquina drinkers-the local brew. Recently Taquina started making a red beer that is by far the best in the country.
Getting hungry and we are going to climb 15,000 Pico Tunari manana-the highest peak in Central Bolivia, so I'm off to eat!


Seniors' Community Kitchen
Last Friday of the month, 10 to 11:30 a.m.
& Service Area
Seniors 60 years and older
Ottawa-wide, SWCHC Service Area
For more information:
Contact Jenna at 613-238-1220 ext. 2248
About this Program
Have fun trying new recipes and adapting old favourites to help manage diabetes, high cholesterol, high blood pressure and other health issues! This group meets once every month to socialize, cook and eat together.


We are well into our second week of the Spring term - and Spring is in the air! We grow our own vegetables in school and this week and last we have harvested brocolli, swiss chard and curly kale. Our catering staff then cook this and children are really enticed to try the vegetables!! Next week is a 2-week 'Eat More Veg' campaign and by involving children in growing, harvesting and tasting food grown in school is a really good way to get them to try new things! You can see our chickens in the photo too - we can't let them out at the moment, due to bird flu - but they like helping themselves to our school-grown veg!


In addition, eating cheese regularly may help reduce the loss of muscle mass and strength that occurs with aging.
Cheese Cheese is both nutritious and delicious. She also refers to previous research conducted by her team, suggesting that vegetarian diets can regulate the metabolism and prevent the risk of cardiovascular diseases.
It is a small, yellowish and pumpkin shaped fruit.
The researchers found that vegetarian diets, in general, were associated with significantly lower levels of total cholesterol. Net Promoter Score Question A Net Promoter Score question is a scoring model for measuring brand shareability and customer satisfaction. What's more, coffee and tea drinkers have been shown to have a significantly reduced risk of diabetes.
Studies and trials included in the meta-analysis had to focus on vegetarian, semi-vegetarian, and vegan diets. Researchers from three institutions have recently put together a comprehensive review and meta-analysis looking at the effects that consuming a plant-based diet has on the level of plasma lipidsor the lipids, cholesteroland triglycerides, found in blood.
In this way, the body demands more energy and this energy is supplied by the breakdown of the fats. It's important to eat the entire egg, as most of an egg's nutrients are found in the yolk.
The ingredients also play an individual role in the weight loss process. Somewhat surprisingly, chocolate can be part of a ketogenic diet. Thereafter, fasting blood samples were tested for total cholesterol, high density lipoprotein HDL cholesterol, low density lipoprotein LDL cholesterol, triglycerides, blood sugar, urea and creatinine levels at the eighth, 16th and 24th week.
Adding heavy cream to coffee or tea is fine, but stay away from "light" coffee and tea lattes. Some of the vegetarian-type diets might include eggs, dairy products, or fish. Cheese is high in saturated fat, but it hasn't been shown to increase the risk of heart disease.
In this situation, no new fat is formed and already present fat is used for metabolic processes. The Multiple Choice Survey Questions The multiple-choice survey questions consists of three or more exhaustive, mutually exclusive categories.
On another hand, it also reduces the production of new adipose tissues which is the accumulation of fat droplets. Therefore, the present study confirms that it is safe to use a ketogenic diet for a longer period of time than previously demonstrated.
While they contain some carbs, they can still be included in a ketogenic lifestyle. Subjects describing themselves as vegans in the diet questionnaire, though declaring to consume animal products in the FFQ as well as reported vegetarians declaring to consume meat as indicated by the FFQ were reclassified according to their answers given in the FFQ.
Terkait kebijakan pembatasan konsumsi gula, garam dan lemak GGLhasil analisis rerata asupan gula, garam dan minyak pada penduduk usia lebih 10 tahun di setiap provinsi menunjukkan bahwa konsumsi gula tertinggi berada di Provinsi DI Yogyakarta, konsumsi garam tertinggi di Provinsi Nusa Tenggara Barat dan konsumsi minyak tertinggi di DKI Jakarta lihat Gambar 3.
Another option, Rate Images is a matrix question the allows users to rate the images on a common scale. A recent approach to assess the overall dietary quality is the use of indices analyzing a dietary pattern instead of the more reductive nutrient methodology [ 9 ].
Keep in mind that the healthiest ways to cook fish are steaming or stewing. Thankfully, you can lower this risk by incorporating certain foods into your diet.
In contrast, the HEI does not require a single commodity in order to obtain a high score [ 1112 ]. Initially, all patients were subjected to liver and renal function tests, and glucose and lipid profiles, using fasting blood samples, and a complete blood count.
The researcher told us that she encourages individuals to start being more mindful of their nutrition as early in their life as possible.
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· Does the 3-day military diet -- also known as the Cleveland Clinic diet, the Mayo Clinic diet, the 3-day American Heart Association diet, the Army diet and the ice cream diet -- really work? Simply enter your first name and email in the form and we'll send you a sample of our menu plan, exercise plan and an overview of the tools that will help you lose weight on the CSIRO Total Wellbeing Diet.


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Our summer salads are prepared weekly by our MACC Interns, who harvest, prepare, and package every salad. Fruits and vegetables are harvest the same morning that salads are made, to make sure our AUHSD staff and community members get the freshest ingredients possible.
MACC Salads with LOVE
Our team at the MACC works to make salads using fresh ingredients from the MACC. These salads are then provided to the staff at Magnolia High School.


Per its most recent report, the overall cost of food increased by 11.4%. Similarly, the food-at-home category went up 13.5% on a year-over-year basis.
In the case of the overall food category, this represents the sharpest increase since May of 1979. However, for the food-at-home category, this is the largest increase since March 1979, per Steve Reed, a US Bureau of Labor Statistics (BLS) economist.
From July to August, the grocery costs surged 0.7% month-over-month. According to a Yahoo Finance Report, cereal and bakery products were leading the way in boosting inflation with an increase of 16.4% on a 12-month timeframe. Flour and prepared flour mixes increased by 23.3%


Living the Adventure
Last Sunday night, my wife and I went to a party at a friends house. It was a cool night, at least by North Florida standards. The house had a great outdoor patio with brick walls and garden areas. In one corner of the patio was a firepit that turned out to be a very…
Warm Bread: Irresistable!
Back in the early 90s, Kathy and I particularily enjoyed a restaurant that had an appetizer specialty called teacup bread. The bread would arrive warm and still nested inside of a teacup. This was a really special treat. The bread was light and soft and had a sweet flavor. You really could eat this bread for…


Daniel Fast Recipes | Portabello Mushroom Steak
12 Portobello mushroom caps1/2 cup fresh lemon juice, squeezed2 tablespoons apple cider vinegar2 tablespoons Pure Maple syrup2 teaspoons fresh grated ginger1/2 teaspoon marjoram
"Portobello Mushroom Steak"
1. Wash mushrooms and place in medium zip-lock bag.
2. Combine remaining ingredients in a bowl and stir.
3. Add mixture to the mushrooms and marinate for a few hours.
4. Grill indoors or outdoors till cooked.
Tip: Serve with grilled squash, asparagus and baked sweet potatoes.


For today’s recipe, I’m bringing back my good buddy, the Crockpot I found this delightful dish on the Picky Palate’s blog, and it is healthy, delicious, and quite possibly the cheapest crockpot recipe that I’ve seen yet (the Italian Chicken is a close second). All you need is four ingredients and then your choice of a side dish. On her blog, she just paired the chicken with some mashed potatoes and a side salad, also a great choice. When I made the chicken I topped it with some feta and had a side of pasta salad (because that’s what I had on hand…boy would I love some homemade mashed ‘taters!).
Click here for the original recipe. Just mix a jar of pesto with a packet of Ranch seasoning mix and a 1/2 cup of chicken broth, and pour it over 8 pieces of chicken (I even started out with frozen…man do I love the crockpot).
I fed myself and four other man-boys with this recipe, I was the last to eat and they left me with one piece of chicken, which happened to be the smallest. Some gratitude. Either way, the chicken was deeeeelicous. A statement agreed by all! If you have leftovers, this chicken would be perfect to shred and put on top of a salad. So grab your crockpot and your FOUR ingredients, and get to cooking!
What do you guys think about the recipe?


7 Mers, the Nouveau Monde’s sea view restaurant is open to the public.
Right on the Sillon Beach, in a refined and warm atmosphere, overlooking the bay of Saint-Malo, the 7 Mers Restaurant offers a unique gourmet experience through world cuisine.As part of the Nouveau Monde Hotel, The 7 Mers Restaurant will take you to faraway places and distant times on the discovery of the East India Trading Company, the spice and coffee routes… Welcome aboard for a unique gourmet experience, succulent discoveries and exotic flavours.
Our chef takes you on a journey to the heart of the senses. Spices and exotic ingredients from across the globe enhance the region’s meat, fish and seafood. Desserts by Pascal Pochon will delight your taste buds and bring you back to port on a sweet note.
Romantic dinners for two, with family or friends, set sail to new culinary horizons.
The restaurant Les 7 Mers received the “Michelin Plate” distinction.
Sea view bar in Saint-Malo
Le Comptoir sea view bar at the Nouveau Monde Hotel serves drinks and cocktails as well as a selection of teas and coffees.


Happy Fourth! Reposting about the conversation I had with the amazing chef, Kent Rathbun last year. Delicious and inspiring – read on!!
I had a delightful conversation with Kent Rathbun, four-time Beard Award-nominated chef and restaurateur. I’d like to add to his impressive list of accomplishments that he is an intrepid systems thinker and STEM practitioner. Whether it comes to development of a specific dish, a menu, a restaurant, or a series of restaurants and catering operation that employs about 600 people, Kent’s systems thinking was evident as he talked to me about the evolution of his cooking, his kitchen and his restaurants. The National Academy of Engineering and the National Research Council commissioned a study of the status of engineering in K-12 education. In their 2009 report, the commission outlined three general principles for engineering education.
Principle 1) K-12 engineering education should emphasize engineering design. The design process, the engineering approach to identifying and solving problems, is (1) highly iterative; (2) open to the idea that a problem may have many possible solutions; (3) a meaningful context for learning scientific, mathematical, and technological concepts; and (4) a stimulus to systems thinking, modeling, and analysis. In all of these ways, engineering design is a potentially useful pedagogical strategy.
Principle 2) K-12 engineering education should incorporate important and developmentally appropriate mathematics, science, and technology knowledge and skills. (Read below to hear about the ways in which Kent develops and uses these knowledge bases in his work and life)
Principle 3) K-12 engineering education should promote engineering habits of mind. These include (1) systems thinking, (2) creativity, (3) optimism, (4) collaboration, (5) communication, and (6) attention to ethical considerations.
As you read Kent’s perspectives below, think about ways in which to foster systems thinking in the various contexts in which you interact with students – in and out of the classroom.
How did you get into the restaurant world? What is your take on what makes for great cuisine?
I started working in a restaurant when I was 14, and I just had my 54th birthday. So that means I have been in a kitchen now for 40 years. I have written thousands of menus and thousands of dishes over the years. I am really interested in food the way it is supposed to be, meaning I want to learn, for example, about Italian cuisine. I want to know why Italian cuisine is great, what are the signature dishes, what are the signature ingredients, what are the techniques because I feel like until you learn the cuisine well and have a good working knowledge in what you are trying to do you could miss on it a lot. The term fusion is something that drives me crazy because fusion is not something that I want to be known for. I think I want to be known for doing foods from around the world and doing them well. I think sometimes fusion is foods that are intermingled together on the same plate and I just don’t like to do that. I like to do things that are true to the cuisine, so I feel like learning the foods from each of the countries that I want to work with. Of course, I can’t say that I am an expert in every single country that I work in but I think that we do some nice foods from around the world, which is my goal.
I grew up in Kansas City. I started cooking with my family when I was 5-years-old and by the time I was 8-9 years old I was cooking for myself at home. My father and mother both worked, so there were some times where we were on our own to do the cooking. I started cooking outside on a campfire in the Boy Scotts when I turned 11 and by the time I was 14, I was ready to start in a restaurant. I started working at Sambo’s. Sambo’s was very much like Denny’s. Back in the day it was a 24-hour restaurant I worked at Sambo’s from the time I was 14 until the time I was 17, so about two-and-a-half years, and my mother was the maître d’ of the top French restaurant in Kansas City. She asked the chef and owner if he would take me on as an apprentice. So I literally left Sambo’s and went to a five-star French restaurant while I was a junior in high school. The reason that’s significant I think is because it was the no.1 restaurant in the city, so it got me into a place that was serving some really nice food really early on. Not only that, but I was so young so I was absorbing all of that.
After I graduated high school I worked at a few different restaurants, and became the executive chef of a restaurant when I was 21. So I had to start immediately learning about math. I mean I had to understand food cost and I had to understand inventory, I had to understand how to build a team and I had to understand sanitation and all the things that goes along with me being manager of a kitchen. I was there for seven years after which I took jobs at two other really high-end restaurants before I came to Dallas. One was in New Orleans and then one was in Kansas City. Both of them were 4 or 5 star level restaurants. So I think my good luck charm is being able to say that I have worked at restaurants throughout most of my career that were all 4 and 5-star level restaurants, with the exception of Sambo’s.
Would you walk me through some of the ways your menus have evolved?
Sure. Let’s just use Abacus as an example because Abacus is known for global eclectic food. So when we look at a menu we want to make sure that we have certain countries represented. So we always feel like we need to have some Mediterranean food on there whether it is from Italy, Spain, French whatever… We want food that is European, Mediterranean, we want Asian food, we want Southwestern food – we are in Texas. We want what I call home-grown food, we want sophisticated food and then we want food that might not be sophisticated; it might be street food in one country but we are trying to do something really fantastic on the plate of the Abacus. So, we first look at what slots need to be filled, and we say okay, if we have got three dishes from Italy on there that might be enough. We manually take note of what dishes run the menu now and what we are trying to change. So let’s say that we pull off a menu out that’s Chinese. We don’t necessarily have to go back with a Chinese dish but we look at the mix. So the mix is really something that we look at first. Then we look at – is this going to be an appetizer, is it going to be a salad, a soup, an entree or dessert. So we need to know what slot we need to fill there. Then we need to look at the protein that is in the center of the plate and not all dishes have protein but let’s just say for instance that we don’t have a scallop dish on the menu and now it’s time to put a scallop dish on the menu. So there are certain dishes that we know that work really well with scallops and there are certain dishes that we know that don’t work so well. So then we start to define that scallop dish and how it’s going to be. So let’s say that it is a Chinese dish and we want to do a scallop and then we want to do some sort of cool side, like soy seared scallop with Chinese fried rice or bok choy or whatever.
Now, along with that we also have to think about cost. So if this is an appetizer and we are using the most expensive item on the menu, is this a good place to put it? Should it be an entree where we can get a little bit of more money for it because obviously we have to pay for it and it has come in at a certain margin and then the other thing is, how does it form in the kitchen brigade. So there are a number of different things that take place in our head and on paper during a menu session. At the end of that session we want to make sure that we want to have all the proteins, fruits and vegetables that are in season on the menu that we are wanting to work with, that’s no.1. No.2 we want to make sure that the menu is evenly distributed between the stations and the kitchen so that not one station gets crumbled in the middle of the Saturday night and then we want to make sure that each of menus has a good array of what we call global eclectic food. When I look at a menu that I have written or any of my cooks, if they call out an item on the menu, let’s say it is ramps… baby leeks. I don’t want to see ramps three or four places on the menu; I want to see it once, because I feel like once you start using a certain dish or certain ingredient over and over and over, it displays a lack of creativity. Unless it’s right in the middle of let’s say it is copper river salmon season and we want to do a copper river salmon appetizer and a copper river salmon entrée- that is a little different thing….you want to be able to serve the products that are in the season but there’s still that mix that you want to have. I don’t allow the same ingredient name to be used in the same description more than once. So let’s just say for instance you said scallop chowder with base scallops and roasted potatoes and sweet leafs. I never want to see the word scallop in the same description twice. So there are a lot of restaurants that will write a heading that says seared sea scallops and then the next line will say diver scallops sautéed with blah, blah, blah and I don’t like that because it is just too wordy, it’s too redundant. It’s almost as if they want to list every single thing on the plate.When we write a menu, I want it to sound sounds like it’s authored and when you read it you say to yourself, I want that dish.
How many stations are there in the kitchen and how does that all work?
In our kitchen at Abacus, we have a sauté cook, we have a grill cook, we have two appetizer cooks, we have two dessert people and they also handle cheese and then we have a person that handles the pantry which is cold soups, cold appetizers and salads and then we have a sushi person. So 8 people – on kind of a busy night and it could be 9 as there is usually a floater and then we count the chefs so it is usually a chef and a sous chef in the kitchen at all times. So, to run the line at Abacus you are talking about 10 or 11 people.
Related to Cooking, Kent and I briefly discussed these interesting STEM-based articles on flavor in food:
Flavors – overlapping or not?
What Makes Indian Food So Delicious
By creating an astounding culinary legacy in Texas, Rathbun has thrived in the national scene. He has cooked at the James Beard House in New York on several occasions and was nominated as the James Beard Foundation’s Best Chef: Southwest in 1999, 2002, 2003 and 2004. He has repeatedly appeared on a number of TV shows, including the Food Network’s “Chef du Jour”, Cooking Live with Sara Moulton, “Ready Set Cook”, the CBS Early Show, the Rosie O’Donnell Show and NBC’s Today Show. In 2008, Rathbun competed on Food Network’s hit series “Iron Chef America” and defeated grill master Bobby Flay in a frenetic culinary battle.
Rathbun was honored to be one of the featured chefs for the Bush 2001 Inaugural Ball and has participated in the Pre-Super Bowl Event, “Taste of the NFL” for the past 10 years. Passionate about charitable organizations, Rathbun is actively involved in the American Cancer Society, March of Dimes, Zoo to Do, the North Texas Food Bank and the American Heart Association.
He love to travel with his children, and to watch them see new places through their eyes. He and his wife, Tracy, have had the kids in China, in Turkey, in Mexico, and just spent three weeks in Italy of the summer.


Panama is not only distinguished by its natural beauty and its cosmopolitan city, but also by its rich and varied gastronomy. You will be able to find a great variety of restaurants in Panama with a wide multitude of dishes. The reason why gastronomy in Panama is so varied is because of its history, since many cultures passed before and after the construction of the Panama Canal.
In this article we will give you some recommendations of restaurants in Panama for authentic food.
1) Las Tinajas
Las Tinajas restaurant is traditional Panamanian food where you can enjoy a folkloric show with traditional Panama dances. Their cuisine is authentic and is based on Panamanian recipes from all over the country.
In this restaurant you will be able to fully appreciate the Panamanian culture as: diablicos sucios, empolleradas, montunos and more to the sound of live music.
2) Café Coca Cola
Café Coca Cola is one of the few restaurants in Panama that has been open since 1875 and was the first place to serve Coca Cola in the city. This restaurant full of stories is located in Avenida Central near Casco Antiguo and the food is homemade type. There are tourists as well as old people who have been there for decades.
Some high profile personalities who frequented the Coca Cola Café were Fidel Castro, Evita Perón, Julio Iglesias, Gilberto Santarrosas, among others.
3) El Trapiche
El Trapiche is located in the heart of Panama City and is a restaurant that has authentic Panamanian cuisine. The interior of the restaurant is decorated like a typical traditional house and gives the feeling of being in a house in the interior of the country. The dishes that are served are very traditional like the sancocho, the rice with chicken, ropa vieja, the chicharrón, the almojábano and the carimañola.
4) Sabores del Chorrillo
This is a new market located on the Cinta Costera III in front of the sea that contains a series of small outdoor restaurants serving seafood dishes on the market. Usually the people who go to this place ask for an entree of ceviche with beer and then a fried fish with patacones as main course.


Artisan white chocolate truffles infused with London Gin, complete with popping candy and a dash of lemon and cinnamon.
A delicious treat for a gin enthusiast or someone who appreciates fine chocolates-- a perfect birthday or anniversary gift! These unique truffles are made in London, using carefully selected ingredients such as premium white chocolate and London Gin. We added a little lemon and cinnamon to these, as do the world’s best cocktail baristas and chefs to a gin and tonic, to help bring out the flavour of the gin.
Presented in a contemporary and elegant gift box with embossed logo.
Made in London, UK.
This product contains alcohol. By purchasing this product, you confirm that you are 18 years of age or over.
Contains 8 artisan truffles, net weight 110g.
Box Dimensions: 16cm x 8cm x 3.5cm
Ingredients: White chocolate (50%) (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), milk chocolate (sugar, whole milk powder, cocoa butter, cocoa mass, emulsifier: soya lecithin, natural vanilla flavouring), whipping cream, popping candy (3.5%) (sugar, lactose, glucose, carbon dioxide (E290)), glucose syrup, butter, gin (2%), lemon paste ( invert sugar, lemon juice concentrate, glucose syrup, sugar, lemon flavouring, thickener: xanthan gum, acidity regulator: citric acid, preservative: potassium sorbate), humectant: sorbitol, preservative: sorbic acid, juniper oil, cinnamon oil.
Contains Soya, Milk. May contain traces of nuts.
Suitable for Vegetarians.


Filet Mignon translates from French literally to "Tender Filet" and there is not a more tender cut of beef; it's a scientific fact! At Southern Meat Co, we cut our filets and medallions from 21-28 day wet-aged Midwestern High Plains beef tenderloins and trimming to 1/8". We then pack in "cupped" vacuum packages to ensure product integrity is maintained during freezing and shipping. All of this attention to detail allows for fantastic steak uniformity, easier preparation, beautiful presentations, and a more satisfying eating experience. Put your trust in Southern Meat Co to exceed your expectations!
Choose from 8 oz Filets or 3 oz Medallions
Pricing is per steak or pack
All steaks are individually vacuum sealed (except medallions)


outREACH Event Registration
August 8th, 2019 from 10:00 am to 11:30 am
CANCELLED - Park-It Market Grocery Distribution at Our Lady of Guadalupe
Date: Thursday, August 8th Time: 10:00am - 11:30am Location: Our Lady of Guadalupe Senior Residence - 17103 Magnolia Street, Fountain Valley, CA 92708
Volunteers are needed to help set up and distribute groceries to Seniors on the Park-It Market truck at Our Lady of Guadalupe
Second Harvest rolled out its latest and most innovative tool in the fight against hunger in Orange County: the Park-It Market, a walk-up market that delivers fresh, nutritious, free food right to seniors in need. The Park-It Market is a first-of-its-kind, partially-refrigerated, free market for seniors
The trailer was custom designed with seniors in mind, allowing easy access to fresh meat, eggs, dairy items, vegetables, fruit, canned goods, bread, and more. It is a dignified and convenient way for seniors to get the food they need. The Park-It Market will carry 6,000 pounds of nutritious food to each stop.


6 edition of Weight Watchers Simply Light Cooking found in the catalog.
September 1, 1993
Written in English
|The Physical Object|
|Number of Pages||320|
Simply Filling. 23, likes 29 talking about this. Sharing Simply Filling/No Count Weight Watcher Friendly Recipes and tips!. Find great deals on eBay for weight watchers Shop with confidence.
This zucchini lemon muffin recipe appears in the Weight Watchers cookbook "Simply Light Cooking," which offers Weight Watchers participants a lower fat and healthier alternative to traditional baked goods. But you do not have to be following Weight Watchers or any sort of weight . Weight Watchers is not a crash diet; it's not a fad, either. Weight Watchers is a way of eating and living that you can sustain literally for the rest of your life. Even if you aren't counting points, you can follow the list of + 0 point foods to keep you full, and follow my tips for losing weight faster.
If you are looking for lots of great Weight Watchers recipes in one easy to print book, check out my eBook store! K shares. More from My Crazy Good Life: Instant Pot Mississippi Pot Roast. How to Cook Whole Spaghetti Squash in the Instant Pot. Weight Watchers Cloud Bread with Cream Cheese. Bake, uncovered, at ° for 12 minutes. Top with cheese, and bake 5 minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. Yield: 6 servings. Each serving is 6 Weight Watcher's points. Serve with a salad mixed field greens and a fat-free or low-fat g: Simply Light.
Practicing to take the GRE general test.
Food in Greece
Catalogue of the private library of the late Fitz-Greene Halleck, esq.
At odds with love
Phase-space transformations by means of guadrupole multiplets
Report 2/7/15 College Library, UCNW, November 1981.
The track in the forest
Interpretation of balance sheets.
Mark Gertler 1891-1939.
Food network magazines 1,000 easy meals
London, Liverpool, and North American Screw Steam Ship Company. Return to an Address of the Honourable the House of Commons, dated 27 May 1853; - for, Copies of all Petitions to and Orders of Her Majesty in Council ... for the grant of a Royal Charter of Incorporation to the said Company.
Report on security printing in India
Weight Watcher's SIMPLY LIGHT COOKING is designed to reduce to fat and calories content from standard recipes, but still retain the flavor we've enjoyed for so long. I've tried some of the recipes and found them adequate. My only real problem with the book is the lack of illustrations/5(3).
Weight Watchers, a diet leader for nearly 30 years, has produced a practical source for people who want to eat well and healthily, despite their hectic lives. Singles and families of four alike can call on this book for quick, nutritious meals. out of 5 stars old cookbook.
Reviewed in the United States on Ap Verified Purchase/5(2). The book's more than sensible low-fat recipes cover the culinary spectrum, from entrees such as Bella Braised Chicken to desserts such as Strawberry Crepes.
While the book is designed to accompany the popular Weight Watchers diet program, it can be used by anyone interested in healthy, delicious, low-fat food/5().
Top Tips on Sticking with the Weight Watchers Freestyle ProgramMeantime, this cookbook will allow you to make the most delicious meals on the planet and more. Here you will find meals ready to be served for breakfast, lunches, dinner, and for beans and grains, beef and pork, lamb, chicken, duck, fish and seafood, vegetables, and side dishes, soups and stews, poultry, and desserts/5(34).
Just what you need on Weight Watchers. Small portions compared to their other cook books. Makes cooking for one so much easier. Don't know why they don't carry it in the store anymore. I was lucky enough to get it on line.
Thank you. Read more. 2 people found this helpful. Helpful/5(13). Shop the latest Cookbooks products at the WW Online Store today. simply filling foods list whole grains Included: • Cereals, cold, ready-to-eat, whole-grain, without dried fruits Diet soda or nuts, with no more than 1 gram of sugar, and with 3 grams or more of fiber per serving • Cereals, hot, cooked, and without added sugar, dried fruits, or nuts, including: – % bran – Cream of rice/cream of wheat.
Easy Healthy WW Friendly Recipes w/ 5 Ingredients or Fewer. Looking for ideas for easy, healthy, low calorie WW Friendly recipes with 5 ingredients or fewer?You've come to the right place. You'll find dozens of tasty family friendly options. Go-to dishes are a big part of a successful meal plan because you know how to make them and how many SmartPoints they have.
Below are 20 recipes that WW members rely on for breakfast, lunch, dinner, and yes, g: Simply Light. Weight Watchers Simply the Best book. Read 5 reviews from the world's largest community for readers. Weight Watchers Simply the Best: Prize-Winning F /5(5).
I love the Weight Watchers Simply Filling Technique (No-count option).I think it’s one of the reasons I’ve finally been able to maintain my weight loss so easily (finally, after all these years decades)!.
If you want to lose weight and get healthy, I don’t think there’s a better approach around right now than Weight Watchers “Simply Filling” plan.
WW (formerly Weight Watchers) allows you to eat the foods your love while losing weight. Get food and eating options on the myWW g: Simply Light. The WW Logo, Wellness that Works, SmartPoints, FitPoints, Points and WW Freestyle are trademarks of WW International, Inc.
© WW International, Inc. #4 Weight Watchers Simply Light Cooking: Recipes from the Kitchens of Weight Watchers Another book I picked up at VNSA Used Book Sale, this was published inso it predates Points Plus, making it a good choice for folks who prefer to count exchanges.
Product Title Weight Watchers Family Meals: Recipes for Bringing Family, Friends, and Food Together Average Rating: () out of 5 stars Current Price $ $ 98 List Price $ $ Weight Watchers Simply Filling technique is an easy way to follow the Weight Watchers plan, without having to track points.
I still love the PointsPlus system, but for those who are busy or forget to track, Simply Filling is a good option. We have over delicious Weight Watchers recipes with their WW SmartPoints. Find quick and easy WW recipes broken up by their points (zero.
The Complete Weight Watchers Freestyle Cookbook Beginner’s Guide to Weight Loss Using Weight Watcher Recipes for Delicious and Healthy Low SmartPoints Food, Snacks and More. Meals & Main Dishes. Zero Points Weight Watchers Taco Soup Recipe. Missing: Simply Light. Weight Watchers Simply Filling recipes will help you stay on track with your weight loss goals while enjoying the food you love.
Skinny Cheesy Southwestern Slow Cooker Chicken. Fresh + Simple Summer Corn Tomato Salad. Slow Cooker Curried Carrot Apple Soup. Skinny Foil Pack Shrimp Boil for Two.
Here's a cookbook that can help you write your own success story!For years, Weight Watchers has been helping people around the world lose weight and maintain healthy lifestyles. With Simply Delicious, they've even done the hardest part for you: finding healthy, delicious.
ISO WW Simply 5 Cookbook. Close. 6. Posted by. 2 months ago. ISO WW Simply 5 Cookbook. Does anyone have this cookbook and doesn’t want it? I’m looking for it everywhere and can’t find.
A community for news, support and helpful links regarding the Weight Watchers program. k. Members. Online. Created Feb 8, Join.PART OF Healthy: Weight Watchers Lifestyle 50 Favorite Weight Watchers Recipes Whether you're craving a creamy casserole or chocolate fudge, get ready to indulge with these popular guilt-free Weight Watchers recipes.- The new "simply Filling Plan".
See more ideas about Weight watchers meals, Simply filling, Simply filling recipes pins.


Fine dining in the area
Although many of our guests enjoy the experience of hiring a chef to prepare dinner, bake pizza or conduct a cooking class, there are a number of exceptional restaurants nearby to tempt you away for a meal:
Osteria del Borro, located on the Ferragamo estate, is a 20 minute drive from Barbazzano. The food is creative and delicious and the wine list extensive. Especially if lunch is planned, we recommended you arrive early and explore the restored medieval village now containing apartments, shops and intricate dioramas illustrating the tale of Pinocchio and medieval life (open seven days).
Osteria Antico Borgo, located just 10 minutes away in Civitella, is a charming, intimate restaurant set in an old olive oil mill. Both the food and wine at Antico Borgo are impressive.
Ristorante Neda, despite its humble appearance, prepares some of the best Chianina steak in the area. Their Fiorentino (a good 3” thick) is served on a chafing dish that not only keeps the food warm but also continues to cook it as you work your way in from the edges of the cut. This is a great place to absorb the local color, and you may not spot any other foreigners when you go. Neda is in Pieve al Toppo, approximately 20 minutes away (closed Monday evening and Tuesday).
Lancia d’Oro, in nearby Arezzo's Piazza Grande, serves upscale cuisine in a cozy setting. Well worth an evening trip, you can stroll up the Corso Italia, the main pedestrian street, when all Arezzo is out and socializing (open seven days).
Mivà di Più, also in central Arezzo, is a must-visit ristorante for those seeking fantastic local flavors and people. Especially when the Azzuri (the nickname for the Italian national soccer team) are playing, we've never felt more immersed in Tuscan culinary culture.
Trattoria Za Za is in Florence's city center, and a meal here consistently makes for an unforgettable day, night, or both! With its innumerable offerings, one would need to go quite often in order to try everything on the menu. Whether you prefer indoor or outdoor seating, the atmosphere at Za Za is simply unique.
*If you'd like to leave the driving to someone else, we recommend a car or bus hire with Italian Style.


2021 Shared second place in Game Restaurant of the Year – for the second time.
It was top three in Sweden and shared second place in the competition organized by the Swedish Game Academy The jury’s reasoning was: “Through exciting adherence to the calendars of nature and wildlife, Färna manor lets the best of the ingredients rule the evening’s menu. With noticeable pride in Bergslagen’s pantry, the farmer and the forest are made heroes.”
2020 Färna’s chef Lara Katchinskaia Audience favorite and 4th place in Young Chef of the Year
On February 24, the finals of the Young Chef of the Year competition were held in Stockholm, which resulted in the nomination of the public’s favorite and a shared fourth place, for just 21-year-old Lara. The international competition organized by the Chaîne de rotisseur was held for the 44th year.
2019 Färna’s sous chef Robin Hytter 2nd in Eco Chef of the Year
On September 14, the national final of the Eco Chef of the Year competition was held in Växjö Konserthus, where six finalists competed to combine the best of modern gastronomy with a consistent appr oach to sustainability. For Färna Herrgård’s sous chef, it was an honorable second place, it was clear after the finalists struggled to create a three-course dinner in front of an audience in three hours.
2019 Our chef Björn Olfenius in 2nd place in Game Chef of the Year 2019
Behind the Game Chef of the Year award is the Game Food Academy, which together with Eriksberg and the Swedish Hunters’ Association wants to increase interest and knowledge about game meat. The chairman of the jury is Gert Klötzke.
2018 Shared second place in Game Restaurant of the Year
We ended up in joint second place and received Honorable Mention. The competition is organized by the Swedish Game Academy and the Swedish Hunting Association. The Swedish Game Academy’s vision is to protect hunting and the management of game for better meat quality and to promote the art of cooking game and that the processing of game meat can take place in the best way.
2017 Head Chef Inga-Lena Eriksson and Chef Emma Eijre win
Bollinger La Grande Ann ée – an unexpected food combination. The jury’s reasoning: “After a convincing presentation and tasting of the most unexpected and perfect combination for Bollinger La Grand Année 2005, a unanimous jury has named Färna Herrgård as the winner.” The competit ion was organized by Champagne Bollinger in collaboration with Arvid Nordquist.
2017 We are selected in the prestigious restaurant guide, White Guide
2016 Souschef Emma Eijre wins Meeting Chef of the Year
The battle was between 18 of Sweden’s best chefs from meeting facilities around the country. This year’s meeting chef is extra tough as the competing chefs only have 45 minutes to create a two-course conference lunch. The jury’s reasoning: “A good hand with great security and self-confidence in his cooking. Cooking to perfection with a delicate raw material.”
2014 2nd place for Färna chef Björn Olfenius in Matverk.
2013 2nd place for our Chef Inga-Lena Eriksson in Matverk together with Nibble Gårdsgris and Strömsholms Brygghus.
2012 Wenche & Inga-Lena in ducted into the Chaine de Rotisseurs.
A French gourmet association that selects chefs and restaurants for this award.
2012 Our head chef Inga-Lena Eriksson named Food Entrepreneur of the Year in Västmanland.
Excerpt from the jury’s reasoning: “She does her utmost to make the county’s and the region’s delicacies accessible and presented to her guests who come from all over Sweden in an inspiring way with unmistakable enthusiasm and joy. This year’s award winner shows with all the desired clarity that it is not only possible to serve food from the region, but that it is also qualitatively and economically profitable!”


“This means they take a look at their product often and solely permit meals on the cabinets if it passes their strict quality-control measures,” she says. Purina Pro Plan Focus is typically a success with most puppies, she says. There are a number of signs you presumably can look out for to confirm when it’s time to modify your dog over to senior pet food.
- It has DHA from fish oil for your puppy’s healthy mind development.
- It has an exclusive advanced of antioxidants, including Vitamin E, to maintain your puppy wholesome and robust.
- Once puppies have reached 90% of their expected adult weight, they need to change from a development food plan to at least one that’s appropriate for upkeep.
- This dry food for dogs features scrumptious salmon and delectable candy potato as a source for carbs.
- These specially formulated puppy blends are designed to promote correct growth, provide daily help, and enhance efficiency within the field.
Vegetables are nice but have to be pureed for the canine to be able to digest them. The fresh food is “human-grade” and consists of fruits, vegetables, meats, and grains, and excludes additives and preservatives. The contemporary kibble is cooked in a vacuum chamber at low temperatures and dried, and it resembles typical dog kibble.
Carbohydrates embody brown rice, barley, oatmeal, apples, and carrots and there are healthy extras together with omega fatty acids, glucosamine, and chondroitin. It consists of 28% protein, 16% fat, and three.5% fiber and 406 kcal per cup. Cage-free chicken and chicken meal are in this grain-free recipe together with peas, carrots, apples, and cranberries.
Best Dog Food For Puppies: In 5 Easy Steps
Check out our best new breakfast recipes of 2021 — you may even get up with one tomorrow. Protein-packed kibble that includes what is the best puppy food grains and immune-system-supporting antioxidants.
Impartial Record Reveals The Unanswered Questions on Best Puppy Food
With 23% protein, 12% fats, and 3.5% fiber, this could be a protein-packed option on your large breed pet. Some key components embody apples, beef, blueberries, rooster, lamb, potatoes, pumpkin, and tomatoes. The greatest pet food is dedicated to high-quality elements formulated with a exact balance of nutrients that meet the needs of a growing pup. The nutritional information on every pet food label should all the time be the following step in your search. This recipe counts rooster, hen meal, and turkey meal as its major protein sources. Carbohydrates embody brown rice, oatmeal, barley, quinoa, apples, and carrots and omega fatty acids , glucosamine, and chondroitin are added as healthy extras.
Nicole is the proud mom of Rosa, a New Zealand Huntaway, and Baby, a Burmese cat. Originally from Canada, Nicole now lives on a lush forest property with her Kiwi husband in New Zealand.
As a basic rule, a young puppy should be fedthree occasions a dayto keep up with their high-energy way of life. By the time your dog reaches six months of age, you presumably can reduce the variety of occasions a day you feed your dog to two. The greatest meals on your puppy is food your pet will eat that’s additionally nutritious. You can soften dry meals with water or by including a wet food topper. From high quality elements to important vitamins, these recipes offer optimal nutrition on your pet. Most typical pet food accommodates a mix of cooked meat, grains, fruit, and vegetables.
She has been writing about canine since 2014, masking topics similar to dog insurance, coaching, well being, accessories, and more. Use them sparsely to reward conduct and avoid giving them all day and forming unhealthy habits. Puppies are so hungry because they develop so much, and meals helps help that development. The other cause is that canines have a feast-or-famine mentality embedded in them from their ancestors that had been wild.


|PetSafe Healthy Pet Stations Feeder
This healthy Pet Food Station allows your pet access to plenty of food at all times. It has a removable dishwasher-safe stainless steel bowl - the #1 material recommended by vets to maintain health and cleanliness. Simply place the bowl in the dishwasher at a high temperature for sanitization and removal of harmful bacteria or micro-organisms. Doing so will decrease your pet’s chance of infection or allergic reaction. The Food Station also features a spacious opening at the top to provide easy cleaning access with either your hand or cleaning tool. Available in two sizes: small (holds up to 2 lbs of food) and medium (holds up to 3 lbs of food).


Global Green Team is a fruit and vegetable trading company that operates worldwide. We are a young company with a lot of experience in the import and export of fruit and vegetables. Our strength lies in our close relationships with growers in the main production countries. Global Green Team trades a very wide range of fruit and vegetables. We excel in salad products. Our focus is on tomatoes, sweet peppers and cucumbers, produced by quality growers in leading production countries such as the Netherlands, Israel and Spain.
We choose the shortest route by using direct sourcing and streamlined logistics from producer to consumer. Combined with the expertise of the growers we work with, this approach guarantees perfect quality of our fresh vegetables. Global Green Team maintains very close relations with important players in the fruit and vegetable supply chain. With our knowledge and experience of the international trade in fresh produce, we are able to respond quickly to the specific needs of our customers all over the world.
Besides delivering high-quality products we offer far-reaching cooperation with our growers and logistic partners. At your request, we can supply a complete range of fruits and vegetables - whether it's a truck-load of tomatoes for an Italian wholesaler or a mixed pallet for a caterer in Malaysia or Dubai. We make business easy!


FIVE restaurant is a Modern American Restaurant & Bar in Downtown Berkeley, featuring a menu of familiar favorites reinvented, served by friendly and knowledgeable staff in a comfortable, yet stylish setting.
FIVE celebrates simplicity, delicious flavors, and healthy living in a culinary excursion influenced by incorporating the five senses and five elements into our food, drinks, and ambiance.
Planning an event? FIVE is available for group dining, offering partial and full buyouts of the restaurant, as well as, private rooms located inside the Hotel Shattuck Plaza.
FIVE offers a variety of prix fixe menus, available for groups of 12-24, and individually created menus for full buyouts.
Passion and dedication drives our team to offer every guest our signature outstanding service and a superior dining experience.
Executive Chef Stephane Tonnelier was born and raised in Paris and inspired to join the culinary industry by his grandfather, who was once the maître d’ for the world-renown Orient Express. Tonnelier brings 26 years of cooking experience to his team at FIVE Restaurant & Bar. The first 13 years were lived in France, the second half in the U.S. In France, Tonnelier trained at world renown restaurants such as Le Clos Morillons underneath Michelin Star Executive Chef Philippe Delacourcelle, Copenhague and Flora Danica located on the Champs-Elysées, and Hotel Georges V (a luxury five-star hotel in Paris).
In the late 1990s, Chef Tonnelier had his first experience working in a U.S. kitchen at the Hotel Sofitel in Redwood City, CA and helped open Le Buisson Ardent in Paris, under Executive Chef and Owner Mr. Philippe Duclos.
Stephane’s taste of the U.S. culinary scene and experience opening Le Buisson Ardent eventually brought him back to the States to help open the restaurant La Fougasse at the Hotel Sofitel in Minneapolis and the restaurant Equinoxe at the Hotel Sofitel in Chicago. Finally having found his footing in the US, Stephane began to miss the resources offered by Californian agriculture and returned to the Bay Area. He spent time at well-recognized Chez Spencer in San Francisco, Gigi Brasserie and Baccarat Dining in Redwood City, and La Tapenade in San Diego. Stephane’s most long-running position was as Executive Sous Chef at Boulevard Restaurant in San Francisco under James Beard Award-Winning Executive Chef Nancy Oakes from September 2004 to July 2013.
Natalie Maroufi was born and raised in Munich, Germany and found her passion for the food and beverage industry early in life. A highly-skilled restaurant manager and expert in training and processes with a decade of industry management experience, Maroufi brings her unparalleled knowledge of strategic planning and execution, food and beverage operations, and genuine passion for customer service to the team.
Prior to joining FIVE, Maroufi served as a freelance restaurant operations consultant, where she acted as interim General Manager, Restaurant Concept Consultant, and developed training manuals for various high end New York restaurant operations. Previously, Maroufi earned a Michelin Bib Gourmand as the owner of Dinner is Ready, LLC, spearheading all operations for her two popular New York restaurants: 84 on Seventh and Leyla. Before Maroufi moved to NYC to open her own ventures, she utilized her leadership skills as the General Manager of 06 St Chads Place, a trendsetting bar and restaurant in London’s Kings Cross district, and served as General Manager at K10, a modern Japanese restaurant consistently recognized as serving London’s best sushi.
Maroufi graduated with honors with a Bachelor of Arts in International Business from London Metropolitan University. In her spare time, Maroufi enjoys hiking through the Bay Area, doing yoga, cooking with friends, and volunteering in animal shelters.


Downtown Dartmouth Food Crawl
Mark your calendars and bust out your stretchy pants 'cause Downtown Dartmouth is hosting our biggest food crawl yet!
Join us Thursday, May 24 2018 between 5 - 7 pm! All items are under $10.
How does the Downtown Dartmouth Food Crawl Work?
Grab a map (paper copies are available at participating venues and digital versions are available on B'Y Local facebook and Instagram accounts)
Follow the map, make your way around downtown and stop at any of the featured restaurants to grab their featured takeout item. Food items range from samples of awesome regular menu items, to special creations only available during the food crawl. DON'T MISS THIS! There are currently 22 food vendors, so make sure you come hungry! Participating vendors and their food item will be listed on the Food Crawl Map. Bring your friends, your co-workers or even the whole family, but what ever you do: DON'T FORGET YOUR STRETCHY PANTS!
Food Crawl is a rain or shine event. First come first serve. Most vendors accept debit/credit but due to the high volume of traffic - cash is very much appreciated!


The foods that bring on a gallbladder attack vary with each individual. Some foods seem to be fine with some individuals and cause problems with others. By keeping a food diary of what you eat and symptoms you experience, you can narrow down which foods seem to cause you the most problems and avoid them. For example, many people tolerate tap water, poached eggs and fowl with the skin removed. Some people can tolerate small amounts of the foods to avoid. Often doctors may offer contradictory information and sometimes you see the same foods on lists of what not to eat and what to eat. So to some degree, you have to determine what is specifically causing you problems in order to identify which foods you can eat while you have gallstones.
Hellfire diet pills are unlike other diet pills. With a powerful combination of natural ingredients, Hellfire EPH 150 is designed to target the parts of your weight loss plan where you need the most help. With 150 mg of caffeine anhydrous, Hellfire EPH 150 is formulated to give you explosive energy, increase your metabolism, and burn fat quickly. Hellfire even works when you are not, boosting your metabolism when you are not working out. With 150mg of ephedra, Hellfire EPH 150 is not for beginners, but can greatly benefit serious athletes and bodybuilders who need to drop pounds fast. If you have used other ephedra based diet pills before and they have not shown results, try Hellfire EPH 150 and you won't be disappointed.


You probably know that you shouldn’t go to the grocery store on an empty stomach. But who hasn’t done it?
I can remember running to the supermarket starving, with absolutely no idea of what to cook. Walking around the aisles, with a temptation for everything (most of the time in these situations we are attracted to the high-calorie foods).
Finally, I left the supermarket with an extra pack of biscuit, and some crisps. Oops!
Don’t go to the shop when you’re hungry!
It’s proven! Researchers from Cornell University in Ithaca, New York, conducted a lab study to see how hunger influenced food choices. They asked 68 adults to not eat during five hours before an afternoon meeting. They discovered that people bought more high-calorie food when grocery shopping whilst hungry.
Endocrinologist Tony Goldstone told Reuters “The body is always trying to defend its state and it makes very logical sense that if you’re going for a period without food, and you’re wanting food, you’re more likely to go for the food that’s high-calorie. If we’re needing energy, we’re not going to go out for lettuce.”
We cannot stop you from shopping hungry, but here is some advice that can help you make better decisions for your health and the environment…
1.Make a shopping list
This point is the most important. Hungry or not you should always go shopping with a list. Indeed, it saves you money, time and reduces food waste!
2.Visualise one meal
Think about one meal that can help satisfy your hunger. It’s definitely better to prepare a balanced meal, rather than picking up loads of sugary snacks.
3. Limit yourself to one snack
If you really need a snack, just pick one. You are still allowed a treat without going overboard.
4. Download UGO Fresh
With Ugo Fresh it’s even easier for you to select a fresh and healthy meal! You won’t be hungry anymore, and you’ll be reducing food wastage. Plus, it’s a much cheaper option! Dreamy isn’t it?


The Co-op Site Search
Our market studies determined that Maynard is the ideal spot for a thriving co-op. It’s surrounded by farms (our suppliers), surrounded by communities that value local food, and located at the intersections of major routes (2, 27, 62, 117). Because of Maynard’s tight real estate market, we are also looking in the bordering towns of Acton, Concord, Sudbury, and Stow. Read more…
What Will Our Co-op Look Like?
Check out the Portland Food Co-op in Maine to get a sense of what our community-owned grocery store might look like.
Co-ops and Food Justice
Food co-ops can mean real food justice, increasing access to healthy foods and empowering marginalized communities.


BED AND BREAKFAST L'ALLEGRA BRIGATA
The Merry Brigade offers its guests a sumptuous breakfast for a pleasant awakening and the best start of the day.
A wide selection: from savory to sweet, including muffins, cakes, sandwiches, cold cuts, cheeses, corn flakes and cookies. We will offer you seasonal fruit and delicious jams of all kinds, from the most classic peaches or plums to the less common strawberry, pear and pine nuts or loquats, all prepared with extreme care and above all with natural zero-mile products (the very fresh eggs that Grandpa Giulio collects every day in the chicken coop and the jams made from the fruit of our trees). And to better enjoy each flavor a rich selection of fruit juices and oranges (those picked directly from our trees in the right season) and from tea or coffee in the sunny breakfast room or, in the warmer months, on the fabulous terrace overlooking the castles.
Upon request at the time of booking, we will also be happy to offer a rich breakfast to all those with food intolerances.


Welcome to the food section of The Savvy Teen!
Here you will find everything relating to food! I love food so much, and I am a huge fan of cooking and baking! I experiment a lot in the kitchen and combine flavours all the time.
I will share with you recipes that are close to my heart, recipes that I’ve created, and also I will find some recipes online and try them for myself, and give you my verdict!
There will also be posts on lunchboxes, nutrition and other things relating to that.
I hope you love this section, and if you have any recipe suggestions send them to me!


The ONFALOS has created a new era of cooking appliances. Intelligent and functional, the ONFALOS is a work of art with an elegant and simple design.
You can enjoy your meal to its fullest flavour every time you cook with the ONFALOS. The unconventional circular cooking top retains a regular heating throughout each use and without the need for the use of fats, food retains full flavour and tenderness. ONFALOS excels in both taste and health. And without the corners of a traditional cooker, combined with the smooth chromium plating, the ONFALOS allows for a simple and easy cleaning.


WE ARE OPEN FOR
LUNCH: 11:30am to 2.00pm TUE, WED, THU, FRI, SAT
EVENINGS: 4:30am to 8.00pm TUE, WED, THU, FRI, SAT, SUN
2 Hillfields, Congleton, Cheshire, CW12 1JE
Loaded Cheesy Chips
PEAS, BEANS, GRAVY & CURRY
BREAD BAP 50p
HOLLAND’S PIES & PUDDINGS
Steak & Kidney Pudding
Phil's Premium Quality Rotisserie Chicken
freshly grilled & seasoned to perfection.
Leg Quarter Chicken
Breast Quarter Chicken
Home Made Chicken Curry
1/4lb SIGNATURE BURGER
1/4lb SIGNATURE CHEESEBURGER
Phil's Kid Meal Deals
Chicken Leg & Chips
Chicken Nuggets (4) & Chips
All kids meals include a small drink.
PHIL’S VALUE MEALS
Steak or steak & kidney pudding, with chips, peas & gravy.
2 Premium jumbo sausage, with chips, gravy or curry sauce.
Home made chicken curry with chips or rice or half and half
Veggie Special, cheese & onion pie chips & peas
Roast chicken leg quarter and chips
Fish cake special, 2 large premium fish cakes with chips & choice of 2 sides, peas, gravy, curry, beans
Chip lover's special, large chips & choice of 2 sides, peas, gravy, curry, beans


The UK’s original blueberry plantation is opening its gates for PYO blueberry fans this summer.
Eight varieties of these tasty supersweet berries will be available to pickers visiting Trehane’s plantation near Wimborne, from the early ripening Earliblue right through to the later Coville variety. Picking is anticipated to begin on 20th July and last through til the end of August.
Sensational fresh from the bush, blueberries are one of the only fruit that also freezes really well, and with little bending involved in picking from acres of established bushes, it’s easy to fill up a few punnets to eat later – or add to your favourite recipe. The nursery has also ensured some plants are under cover so there really is no reason not to enjoy top quality local fruit this summer.
Alongside the fruit you’ll find a range of blueberry baked produce available to buy including the ever-popular deep-dish blueberry pie, blueberry dessert sauce with kirsch and blueberry flapjacks. The new blueberry chocolate brownies have been a particular hit at recent food shows.
Workshop and plantation tour
Anyone wanting to know more about the plantation, how blueberries first arrived in Dorset and tips on growing blueberries in beds and containers can also book on to a special Blueberry Workshop and Plantation Tour, which takes place at 2pm on 21st July and costs just £7.50, including refreshments. Hosted by horticulturist and author Jennifer Trehane, booking is essential, call the nursery on 01202 873490.
Trehane Nursery is in Stapehill Road, near Wimborne. PYO opens daily whilst fruit is available from 10am – 4pm. To check availability call 01202 873490 or go to www.trehane.co.uk , twitter @pyoblueberry or facebook /pyoblueberry


Full-Color Menu Design & Printing
It takes a good eye for design to take the look and feel of your restaurant and transpose it to your menu. But it all begins with your brand.
Every restaurant has a brand, but relatively few realize it. A restaurant’s menu should be an expression of its personality. Are you classy and sophisticated? Fun-loving and wild? All successful restaurateurs are aware of their restaurant’s brand and know how to exploit it. The most successful restaurant operations have built their brand consciously and purposefully have it reflected in every communication, from the menu to press release.
Once you determine your restaurant’s personality and brand, we can easily begin creating the look of your new menu to match.
Your Complete Menu Solution
- In-House Menu Design & Printing
- Supply of Menu Covers and Laminating Services
- To-Go Menu Design & Printing
- Shipped to Your Store
- Menu Item Arrangement Skills
- Food Photography for your Menus


20 Sep How to Make Cannabis Edibles
Cannabis edibles are the talk of the town since the law has now allowed companies to make cannabis-infused edibles. Yes, you read that, right! There was a time when no one was sure about the side effects of cannabis which is why there were some restrictions on the production of such edibles but now the time has changed, and now the companies are given a free hand. They need to make sure to monitor the quantity of cannabis being used in the edibles.
It’s not only that you have to buy cannabis edibles or chocolate edibles from the market, in fact, the good news is that you can even make some of the best tasting chocolate edibles or any other flavour edibles yourself, in your kitchen. It sounds amazing, right? Well it definitely does, and this is the reason why we are here today.
Today we are going to tell you how to make cannabis edibles so make sure to stick with us till the end, and we assure you that this is going to be the most useful and informative piece of information you will come across today.
Recipe For Cannabis Candies
If you have a sweet tooth and if you want to infuse it with some cannabis then this recipe is going to be the best thing for you on the internet today.
- 2 cups of sugar
- Cup of water
- Hash oil, (canna oil)
- Light corn syrup, ¾ cup
- Powdered sugar, 1/8 cup
- Green food colouring, 2 drops
- A teaspoon of peppermint flavouring
- Lollipop sticks
- pan, greased with cannabutter
- Baking dish
- Weeds or star candy molds
Preparation Of Cannabis Candies
Put the water, corn syrup and the sugar inside a pan and then bring the mixture to a boil. Now let the mixture stay there for 15 minutes and check with a thermometer if the temperature of the mixture has reached 300 degrees or not. Now remove the heat and add your food colouring, peppermint and canna oil inside. Let the mixture cool down for a while now and then use molds or scissors to cut those in shapes that you desire. Grease a pan with cannabutter or canna-oil and then toss all those pieces on this pan. Make sure that they get all greasy.
On the other hand you need to take a baking dish and cover it with some sugar powder. Take the greasy pieces and then put them on the pan with the powdered sugar. Next you have to insert the lollipop sticks inside the pieces and let them get a little harder. Your weed lollipops are now ready, and you can have as many of them as you like!
This is how you prepare cannabis edibles and don’t worry because you can always try some other recipe. For example,if you are someone who loves to munch on chocolate edibles, then you can opt for chocolate flavoured cannabis gummy bears, and you can even make a cannabis cake!


What is the Difference Between English Afternoon Tea and Chinese Afternoon Tea?
Aug. 30, 2021
Today, the key word I want to share with you is afternoon tea. As a Home Decor Tea Set Manufacturer, share it with everyone.
When talking about afternoon tea, Mr. Dao thought of the exquisite elegance of English afternoon tea with small pastries. As the originator of tea ceremony culture in China, afternoon tea culture has also existed for a long time.
Tracing the origin, let’s talk:
How did English afternoon tea come about? What characteristics make it popular?
As a big country of tea culture, what kind of development process has afternoon tea experienced in China?
China Butter Dishes Plates
British afternoon tea
The British afternoon tea culture first originated in the British royal family in the 17th century.
At first, Anna Maria Russell, the 7th Duchess of Bedford, felt hungry at four o'clock every afternoon. She specially ordered her servants to prepare a set of simple meals, which later developed into a culture in the British royal family.
When the royal family eats tea, there are naturally many restrictions on etiquette and behavior.
After research, it can be briefly summarized as three points: fixed point, fixed installation, and quantitative.
The orthodox time for royal refreshments is generally four o'clock in the afternoon.
In the Victorian era, men usually wore a tuxedo during tea break, and on more grand occasions they also had to wear a high hat and hold an umbrella.
Ladies must wear a robe or dress. There is a requirement here that ladies must wear a hat.
Orthodox British royal afternoon tea snacks are generally divided into three layers,
Put sandwiches on the first layer,
On the second floor is the traditional British dim sum Scone,
The third layer puts cakes and fruit tarts.
Sent in Tang
Although the tea-drinking culture began in China during the Shennong period, the Chinese afternoon tea custom first appeared in the Tang Dynasty.
From the three-color cultural relics excavated by archaeologists in the late Tang Dynasty, it is inferred that in the Tang Dynasty, when Lu Yu lived, people began to drink tea with exquisite utensils, matching fruits and cakes.
The unearthed Tang Sancai tea set
Chinese afternoon tea culture is different from the exquisite and glorious brand surface of British afternoon tea, and it pays more attention to the processing of tea and dessert forms.
Lu Yu's "Tea Jing", a monograph on tea, is the first book dedicated to writing tea in China and even in the world. It provides a detailed and systematic explanation of the history, origin, efficacy, and baking technology of tea.
Although Chinese and Western afternoon tea cultures pay attention to different points, they have formed the same tea drinking habit of "matching tea with tea".
In this behavioral habit, the tea ceremony culture has also continuously developed into a refreshment culture, and refreshments have been continuously separated from the tea ceremony and opened up a pastry culture independently, which is widely spread. Our company has China Butter Dishes Plates on sale, welcome to contact us.
Nächste: English Afternoon Tea Full of Ritual


Are you craving the fall flavors of pumpkin recipes? So are we.
It’s fall and for many of us, that means pumpkin spice everything! If it can be pumpkin-flavored, you better believe it’s out there.
Most of us immediately think of the famed pumpkin spice latte, which has become a mainstay of fall weather.
According to the Starbucks website, their pumpkin spice latte is an espresso and milk flavored with pumpkin, cinnamon, nutmeg, and clove, and topped with a dollop of whipped cream.
The drink clocks in at 380 calories, is packed with 40% of the saturated fat you should get in a whole day, 52 grams of carbs, and a whopping 50 grams of sugar. WHOA.
If it can be pumpkin-flavored, you better believe it’s out there.
While we all love a good pumpkin spice latte (or, let’s be real, a pumpkin spice anything), we don’t have to sacrifice our health or wallets.
Instead, check out these five deliciously decadent pumpkin recipes and pumpkin spice recipes all made with simple vegan and gluten-free ingredients for everyone to enjoy. You can whip them up at home and feel zero guilt when you indulge.
Here Are 5 Healthy Pumpkin Spice Recipes to Enjoy This Fall:
1. One-Bowl Pumpkin Bread
This pumpkin spice bread is the perfect baked good to keep around all season long and enjoy as a treat for breakfast or an anytime snack. The ingredients are wholesome, basic, and likely ones you already have on hand. The recipe is gluten-free, so no worries if you have sensitivities.
Serve with coffee and slather with cream cheese for an extra decadent treat, but it’s sweet enough on its own too. We won’t judge you if you eat it straight from the pan. In fact, you may want to go ahead and double the recipe . . . it’s that good.
View the recipe at minimalistbaker.com
2. Pumpkin Cinnamon Rolls
If you’re looking for a pumpkin recipe spin to a classic dessert, these rich, ooey-gooey cinnamon rolls come together in an hour, are totally vegan, and have a gluten-free option too.
You can whip up a batch of these autumn breakfast treats for a special occasion, but we won’t tell if you want to enjoy them on any random weekday morning.
View the recipe at veganricha.com
Looking for more healthy pumpkin recipe treats? Fall Into Pumpkin Bliss With These Pumpkin Pie Coconut Truffles (Gluten-Free, Vegan Recipe)
3. Pumpkin Spice Mousse
This sinful-looking recipe actually only contains three ingredients – all easy to grab at any grocery store. The mousse has a coconut cream base so its extra silky and rich, but sans any icky ingredients or artificial flavor.
If you want to add some extra wow-factor, you could dish these into hollowed-out mini pumpkins as bowls and serve as the perfect pumpkin recipe display.
View the recipe at thehealthyfamilyandhome.com
4. Turmeric Pumpkin Spice Latte
For when you want to sip your pumpkin spice, consider this turmeric pumpkin spice latte the perfectly healthy alternative to a classic Starbucks drink.
It’s loaded with inflammation-reducing turmeric, pumpkin spice, and your choice of non-dairy milk. Bundle up in your favorite scarf, curl up with a good spook book, and cheers to delicious basic-ness.
View this pumpkin recipe at veganricha.com
5. Creamy Pumpkin Soup
Getting you pumpkin spice fix doesn’t have to be all sugary sweet. Spoon into this savory pumpkin soup that makes the perfect cozy lunch or dinner.
The base of this soup is one small pie pumpkin, which you can grab at most grocery stores. You’ll get your pumpkin spice fix with cinnamon, nutmeg, and cloves, and creaminess from coconut milk, or heavy cream if you’re not dairy-free.
View the recipe at cookieandkate.com
Want another pumpkin soup recipe? Try this Hearty Pumpkin Ginger Soup That’ll Warm You Right Up (Gluten-Free, Vegan Recipe)
Enjoy Your Healthy and Delicious Pumpkin Recipes!
Armed with these drool-worthy pumpkin recipes, you can enjoy all the pumpkin spice goodness your heart desires for breakfast, lunch, dinner, dessert, or in latte form. Are you drooling yet?!
Skip the lines, the artificial ingredients, and save money to boot, while getting your dose of the “in” flavor of the season. Which decadent pumpkin spice recipe will be your favorite??
The post 5 Decadent Yet Healthy Pumpkin Spice Recipes (With Vegan and GF Options) appeared first on YogiApproved™.


When I'm thinking about chilly weather, I like to make soup.
When I smell bonfires, I like to make soup.
Shoot, even when I'm just thinking about soup........... well, I like to make soup!
Here is one of our family's favorites. It comes straight from my Mommy's recipe book! ♥
|I am shocked that I remembered to take a picture!|
1 pound of ground beef
1 pound of ground turkey
1 onion chopped or minced or whateva
1 garlic clove minced
Brown meats with onion & garlic.
2 - 16 oz. cans tomato sauce
1 - 16 oz. can diced Mexican tomatoes (if you can't find these, just use something similar)
2 - 16 oz. cans kidney beans
1 - 16 oz. can yellow corn
1 - 16 oz. can black beans
1 package of Hidden Valley Ranch Mix
2 packages of Taco Seasoning
Do NOT drain vegetables. Mix all of the above together.
Serve with sour cream, grated cheese, & tortilla chips or Fritos!


On 2, 3 and 4 July, as part of the UPV/EHU Summer Courses, the Chair of Scientific Culture and the Ikerbasque Foundation have scheduled a new course under the name of “Natural History of Food”. The course will enable participants to find out more about the products we eat, their origin, varieties, history and possible future from a scientific perspective.
Human beings are omnivores. We consume foodstuffs of animal and plant origin. For most of our history, we have been devoted to collecting fungi, tubers and plants, and hunting and fishing for animals in order to eat. However, twelve thousand years ago, our predecessors started to grow plants and breed animals for this purpose. Fishing, agriculture and farming have fed humanity over the past centuries and more recently, aquatic animals have started to be bred to replace the diminishing fish stocks. Food has not stopped changing throughout our history.
We cook food to digest it better and we treat it in different ways to keep it for a long time. We want food with special properties, likely to improve our health. Furthermore, in a few decades there will be a lack of food to feed the ten thousand million human beings that will populate the planet. Food is therefore a topic of scientific research of the highest interest. Reviewing the history of humans and food and what awaits us in the future is an excellent way of finding out more about our food and about ourselves.
In the course, we will summarise the relations of our species with the products that have been used as food. The review will start with the Palaeolithic era, the largest part of our history, a period when food was based on hunting and harvesting. We will follow the innovations brought by the Neolithic era, namely the growing of vegetables and the domestication of animals for food purposes. We will also look into the history of the by-products (dairy products, for example), the preservation of food, the transition from fishing to aquaculture, and we will end up exploring the possibilities of science in the field of gastronomy, nutrition and the improvement of the plants and animals we eat.
The course will be given in accordance with the following programme:
Fernando Cossío (Faculty of Chemistry, UPV/EHU): Introduction to the natural history of food.
Eduardo Angulo Pinedo (Faculty of Science and Technology, UPV/EHU; retired professor): Eat everything: the Palaeolithic diet.
Rosa Porcel (Institute for the Preservation and Improvement of Valencian Agrodiversity , Universitat Politècnica de València): Modified food: the first two thousand years.
José Miguel Mulet (Institute for Plant Molecular and Cell Biology. Universitat Politècnica de València): Rise and fall of genetically modified food.
Juan Ignacio Pérez (Faculty of Science and Technology, UPV/EHU): History of the domestication of cattle.
Inma Estévez (Neiker Tecnalia-Ikerbasque; Research Fellow): Ethology and animal welfare, its repercussion in the quality of food.
Uxío Labarta (Institute for Marine Research, CSIC): Feeding from the sea, industrialising the seas: from cod to tuna, salmon and mussels.
Mertxe de Renobales (Faculty of Pharmacy, UPV/EHU; retired professor): Milk and dairy products: traditional biotechnology and evolution since Neolithic times.
Olaia Martínez González (Faculty of Pharmacy, UPV/EHU): Origins and evolution of food preservation techniques.
Deborah García Bello (University of A Coruña, PhD student; collaborator of the Chair of Scientific Culture): Traditional cuisine has its science.
Juan José Iruin (Faculty of Chemistry, UPV/EHU; retired professor): Molecular gastronomy.
Jose M. López Nicolás (Scientific Culture Unit, University of Murcia): The challenge of functional food.
The registration period is open. Those registering before 31 May will be given a discount, which will be bigger for members of different groups, including students. Consult course fees here.


Why Carb Load?
Choosing what and how much to eat before race day is a challenge for most endurance athletes to prevent "hitting the wall" during the last few miles of their race. The traditional pasta dinner the night before a race doesn’t qualify as proper carbohydrate (carb) loading. Eating a majority of your calories (about 70-80%) from carbs 2-3 days prior to endurance races (longer than 90 minutes) is a way to maximize your glycogen stores (stored carb). This can improve race performance by 2-3%, translating to running 5-7 minutes faster for a 4-hour marathon. As a marathoner, that’s a lot to shave off your time!
Details of Carb Loading
Carb loading doesn’t mean you stuff yourself with ice cream, cookies and pasta all day long. Since you will be eating more carbs, you will need to eat less calories from fat to prevent consuming excess calories. Some athletes also cut back on high fiber foods for a few days to prevent frequent pit stops on race day. Instead of eating a meal containing fiber-rich beans, bran cereals and salads, shift your calories to eating a diet including juices, grains, and fruits. You may also notice that you may gain a few pounds of water weight prior to the race since carbs aid in fluid absorption. This weight gain shouldn’t concern you. You will use this fluid and glycogen during your race, and it won’t hurt your performance.
Tips for Carb Loading
· Make sure you are tapering when carb loading to maximize the benefits.
· Limit eating high fiber foods to avoid GI distress. Still eat whole grains in moderation and a small amount of vegetables in your diet to avoid constipation.
· Eat less fat. Avoid fried meats, alfredo sauces, ice cream, and high fat desserts. Choose healthy fats in small amounts (oil, nuts, avocado, nut butter).
· Eat frequently throughout the day to help you reach your carb goal.
· Drink juice or chocolate milk to boost carbs without having to eat more.
How many carbs?
If you want to be more scientific with carb loading, you can count the grams you eat at meals and snacks. Most certified sports nutrition experts recommend eating 8-10 grams of carb per kg (kilogram) body weight, 2-3 days before race day to maximize glycogen stores.
You can calculate your weight in kg by dividing your weight in pounds (#) by 2.2.
For example: 160#/2.2= 72 kg.
If you weigh 120#, you should be eating about 440-550 grams of carb a day; where as if you are 160#, try to aim for 575-730 grams a day. Before endurance races, eating closer to 8 g carb/kg may be more realistic to meet your carb goal if you are not used to eating larger amounts of carbs regularly.
So, what does a day of eating 440 grams of carb look like?
Each meal: 100 grams carb
Each snack (twice per day): 70 g carb
Breakfast 100 g carb:
· 1 cup cooked oatmeal made with 1 low fat cup milk, add 1 T. brown sugar, 2 T. raisins or dried cranberries, 2 T. slivered almonds + 8 ounces juice
· 1 large whole grain bagel with 2 T. peanut butter, 1 large banana, 1 cup low fat milk
· Smoothie: 1 cup low fat milk, 1 cup mango, ½ cup pineapple, 6 ounces Icelandic or Greek yogurt, ice + 2 slices avocado whole grain toast (1/2 avocado)
Lunch/Dinner 100 g carb:
· Turkey sandwich on 6-inch hoagie roll or medium bagel, 1 large piece of fruit, 16 ounces chocolate milk
· Rice bowl: 3-4 ounces baked or grilled chicken or salmon (about the size of a deck of cards), 1 cup brown rice, small amount of vegetables, 1 medium piece of fruit, 10 ounces chocolate milk
· 1 ½ cups cooked pasta with 1 cup marinara sauce, 3 lean small meatballs or 3-4 ounces chicken, 1 slice of bread, small side salad with oil-based dressing
· 3-4 ounces lean meat, small amount of vegetables, 1 large baked sweet potato, 2 slices bread, 8 ounces chocolate milk
Snacks 70 g carb:
· Granola bar (low fat/fiber) + large piece of fruit
· 1 large banana + 2 ounces pretzels
· 2 cups cereal (low fiber – less than 3 grams fiber/serving) with low fat milk
· 8 ounces juice + 3 fig bars
Day Before Race:
· Eat a larger breakfast and lunch and a smaller dinner to prevent fullness and bloating the next day.
· Snack frequently to eat enough carbs throughout the day.
· Avoid spicy, greasy, high fiber foods day before race.
Carb loading can be a helpful tool to enhance your racing performance, but it’s important to eat foods that you are familiar with and to never try anything new near race day!