10 ways to start giving up sugar
As we kick off the Sugar HIIT bootcamp this month, I’m more confident than ever that women should strive to eat a low sugar diet. All I’ve seen this week is posts on Facebook about over consumption of Easter eggs, people feeling guilty about eating too much and people starting off those awful punishment not nourishment diets. Women having fears about weigh ins and sadly turning against themselves for demolishing the things that they didn’t really want but can never seem to get enough of.
• What if women didn’t have to live this way?
• What if women could start every Monday avoiding the self-loathing?
• What if women started the New Year thinking about something more important than losing a stone?
• What if women could actually stop thinking about food all the time?
• What if women could easily say no to the foods that they consistently self-sabotage with?
I have a secret that solves every single one of these and about a hundred more and I’m going to share it with you.
It’s called giving up sugar.
It’s called getting real with health. It’s called let’s turn our backs on the industries and manufacturers that are trying to keep women fat, on diets for life and addicted to food.
Here’s 10 ways to start giving up sugar
1. Start the day without sugar. Swap smoothies and fruit juices for a vegetable juice and swap sugary cereal or fruit salad for a savoury breakfast like one slice of rye bread, full fat hoummas and either avocado or sliced cucumber. If any of you are reading that and having palpitations about the amount of points that means, that is a sign you have been brainwashed!
2. No fruit. Yes, it has nutrients, but unfortunately it feeds sugar addictions, you get used to the sweet taste so want more, it is loaded with fructose AND if eaten with other fruits or after meals, it sits and ferments in your gut. I used to be a fruit addict and when I gave it up two things happened; I beat all bloating and stopped thinking about sweet things. Eat vegetables instead – all the nutrients but without the side effects.
3. Only eat savoury things (and ideally raw food) at 4pm. Crudites and full fat hoummas, ½ an avocado with some full fat French dressings (more palpitations no doubt), a mini salad, or some nuts and seeds. Raw foods are full of enzymes that give us life. We need life at 4pm, not a latte with some lemon cake!
4. Sort your stress levels out. Many people don’t realize the powerful (and physiological) link between stress and sugar cravings. When our adrenals kick off, which is our fight or flight survival system (designed to help us run fast if we need to get away from a tiger), our body instructs us to crave sweet / high energy foods. Today, people’s adrenals are going off all the time for emotional reasons and our poor little adrenals respond like there’s a tiger coming at us 247!
5. Sort your tiredness out. Our body works incredibly hard to always help us survive. So when we are tired, of course it wants us to consume that quick / fast energy to help us out. It also slows down our metabolism. So combine tiredness with sugar cravings, with a slower metabolism, it is of no surprise that women who are tired, tend to eat more and be more overweight. When I had my twins, I knew that sleep was the biggest part of me losing my baby weight. I was in bed by 7pm most evenings for the first few months and even now, I like to be in bed asleep by 930pm. The other week I had 4 late nights with work and only had 5 hours sleep per night. The result? Sugar cravings, lethargy and weight gain, YUK! It is of no coincidence that I find it easy to keep weight off and sugar cravings down. It is due to me not being stressed and having lots of sleep as well as making the right food choices consistently.
6. Know what your trigger foods are. Then avoid them! These are foods that you know when you eat, you won’t be able to stop. For some it’s ice-cream, for others particular biscuits, for some it is certain fruits or sweeties. When I gave up sugar, raisins were my weakness (I used to eat ½ a kilo a day). I knew that if I could get these out (even if temporarily I was eating something else sweet), a key addiction food would have been beaten.
7. Try to work out when you started to use sugar as an escapism / fix / comfort. When you comfort eat, that means you are uncomfortable. What are you uncomfortable about? Upset about? Emotional about? Try to do / tell yourself / allow yourself the thing what you actually might need to do, i.e. change something, cry, rest, sleep, get support, deal with an emotionally open wound.
8. Drop the carbs (and ideally make them wheat free). 1 piece of rye for breakfast, a small sweet potato at lunch, 30% of rice at your evening meal, that kind of thing. Or, just have a small carb like 1 rye for breakfast, eat delicious low carb meals like main meal salads for lunch and roasted veggies and salmon for dinner and snack on crudités/hoummas/nuts and seeds in between. You see most women are overfed and undernourished so fear light eating. Light eating and smaller portions also really help beat sugar, especially as when you are full, for many that signifies ‘treat time!’
9. Eat some more fat. You should be having essential fat at all meals. Use coconut oil for cooking, a little bit of organic butter is also fine, drizzle olive oil over most meals (along with some fresh lemon too) and make sure if you have a salad you leave that horrible ‘diet-friendly’ low fat / high sugar balsamic dressing out. Ever wondered why a massive salad with balsamic vinegar leaves you wanting more food 2 hours later?! A small carb like some quinoa or some sweet potato chunks in a salad, some fresh herbs to flavor it and choosing an olive oil / lemon dressing will leave you more satisfied and literally wiping out the sugar content of your lunch.
10. Stop talking about sugar! Don’t post about it on Facebook, don’t get into sugar chats with your friends and stop focusing on the fact you have to give up sugar. All that does is feed the sugar chat and sugar consumption! Focus on what you can have, think of empower not will power and keep focusing on how amazing you will look and feel when you get sugar down (or out!) and how much easier it will be to manage food and how that amazing body of yours will thank you for it short term and long term!
The Sugar HIIT bootcamp starts on the 29th January, so if you want to work alongside a group of women (with the guidance of me!) who want the same thing, we’d love you to join us!


Local, Sustainable, Seasonal
Born and raised in Calgary, Shane attended SAIT in 2006. While working and learning from some of the best chefs in Canada, he competed in multiple competitions including the Jeunes Chaine de Rotisseurs Competition, winning the regional competition and competing in Halifax for nationals. Shane also won the Chef To Be competition in Calgary. Shane has assisted competing chef in the Gold Medal Plates competition and also the Canadian Bocuse d’Or.
Shane has traveled extensively including Europe, Thailand, New Zealand, Chile and Hawaii. While travelling, he experienced dining out at Micheline star restaurants.
As a red seal journeyman chef, Shane is taking the next step of accreditation and is working on getting his Certified Chef de Cuisine (CCC).
Shane has a great passion for the outdoors, healthy lifestyle and farm to table vision for the Stone Peak Restaurant.
Shane Rutledge has been a chef for the past 15 years.
Follow us on Instagram @overlanderlodge


I’m a bit of a sucker for gadgets of any kind. With this in mind, I decided to try out the above device after hearing raves from a close friend of mine. The Hot Logic mini is a single-serving conduction oven, apparently made of some sort of nylon on the outside, and aluminum lining on the inside. The operative element is a hot plate placed inside the container. It is small and convenient for transportation, and the Hot Logic makers advertise it as a great alternative for people who lunch at work. By the way, you can also purchase a vehicular converter from the manufacturer if you want to heat food in your car.
The mini oven is sold on amazon.com, along with a Pyrex container, for approximately $55.00. This does not included shipping costs. Dimensions are 10″x7.5″. The Pyrex container is rectangular and holds 6 cups. Specs indicate the nylon case can hold a container up to 8.75″x6.75″x2.5″. You can purchase the entire set for a comparable price at
The American-based makers of this product state that one can heat frozen food and leftover refrigerated food with the device. They also claim that you can use the Hot Logic mini to cook certain foods from scratch. Well, that remains to be seen. However, I did try it with a frozen Saffron Road lamb dish that I purchased at Sprouts.
Although the specs say that the above food item can be directly placed in the oven, cardboard box and all, I decided to play it safe and use the Pyrex container.
I placed the food in the Pyrex dish, sealed it with the plastic top, put the Pyrex in the mini oven, zipped everything closed, and plugged ‘er in. Two hours later, here are the results:
The lamb was hot, moist, tender and delicious. The side dish was just okay, but I suspect that the quality of the rice was more at fault than the Hot Logic device. At any rate, the food was more than adequately heated, and it tasted great. Also, I noted that the outside of the nylon oven was not hot, not even near the point of contact with the hot plate. This would support the manufacturers’ claim that the oven can be safely plugged into a car. Finally, there were no food odors until I opened the device at completion of cooking. This tells me that the mini oven can be used at the work site without bothering one’s neighbors.
You will be hearing more about the Hot Logic Mini as I experiment and try more dishes.


ALVITA - Herbal Parsley Tea Organic - 24 Tea Bags
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HEALTH KING - Golden Voice Herb Tea - 20 Tea Bags
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ALVITA - Herbal Red Clover Tea Organic - 24 Tea Bags
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ALVITA - Catnip Tea - 24 Tea Bags
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ALVITA - Spearmint Leaf Tea - 30 Bags (1.375 oz./39 g)
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Triple Leaf Tea American Ginseng Tea - 6 x 20 Tea Bags (1 Case)
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ORGANIC INDIA - Tulsi Cinnamon Rose Tea - 18 Tea Bags
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GOOD EARTH - Original Sweet and Spicy Herbal Tea Caffeine Free - 18 Tea Bags
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TRADITIONAL MEDICINALS - Organic Echinacea Elder - 16 Tea Bags
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TRADITIONAL MEDICINALS - Pau d'Arco - 16 Tea Bags
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NUMI - Honeybush Teasans - 18 bag
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CELESTIAL SEASONINGS - Raspberry Zinger Herbal Tea - 20 Tea Bags
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HERBASWAY - HerbaGreen Tea Impeccably Peach - 2 fl. oz. (60 ml)
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Bearco Bites are made in small batches so they're always fresh and tasty! Our treats are "no bake" so each ingredient that goes in has to be the best. We care about the quality of what we're eating and we know you do too. So let us prove to you that healthy snacks can taste great!
Since 2012, Melanie has been handcrafting delicious bites she named Primal Treats. These bite-sized snacks delighted everyone with healthy ingredients and addicting flavor combinations such as peanut butter, oats and chocolate. YUM! With some help from #preggopal Heather, we are re-launching as Bearco Bites. Lovingly named after our firstborn sons, Barrett and Conor, because these treats are too delicious to not make!
It's all about family. And friends. And Bears. You could say we are the Mamma Bears. We fiercely love our families and put our hearts and souls into our small business. So from our families to yours, we hope you enjoy Bearco Bites. xoxo Melanie and Heather


Author(s): Martin Benn
'Sepia, is quite simply, one long, exquisite, "wow" moment.' - John Lethlean, Weekend Australian Magazine
Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
Martin Benn began his cooking career as a chef at the Oak Room in London. Since then, he has worked at the Criterion, Sydney's Forty One Restaurant and Tetsuya's. Martin opened Sepia Restaurant in 2009. In 2011, he was awarded the coveted Sydney Morning Herald Good Food Guide Chef of the Year. In 2012 and 2014 Sepia Restaurant was awarded Sydney Morning Herald Good Food Guide Restaurant of the Year and three chef's hats.


Allison’s Soda Bread
- 450g Wholemeal Strong Bread Flour
- 500g Natural Yoghurt
- 1 heaped tsp Bicarbonate of Soda
- Place all ingredients in a large bowl and combine to form a sticky dough.
- Flour your work surface and knead the dough until smooth and pliable, about 3 minutes.
- Score the top of the dough using a sharp knife with a cross approximately 2 cm deep.
- Place the dough in an oiled, oven proof round dish with a lid.
- Bake for 25 minutes at 200°C with the lid on.
- Remove the lid and bake for a further 15 minutes.
- Allow to cool before turning out.


Do you know that a person's eating patterns and food choices can contribute to tooth decay or even gum disease? Besides, your teeth can start to look yellow if you consume certain foods with added ingredients with high pigments.
Therefore, it is crucial to pay attention to what you eat and know the foods that can cause harm to your teeth. This will help to minimize the risks of developing oral complications.
Below are the top 10 foods that can negatively affect your oral health.
Consuming sticky foods need your jaw and tongue to work harder to remove the contents from your teeth. If the food's left-overs are not removed from the mouth, it can lead to a buildup of bacteria. Therefore, it is critical to limit the intake of sticky foods and brush your teeth well if you consume sticky foods to avoid further oral problems.
Carbonated Sugary Drinks
It's no secret that the consumption of carbonated sugary drinks can be harmful to the health of your body and, particularly, your oral health. The high sugar content in them can lead to cavities in the future.
Frequent exposures to citrus or acidic foods can erode enamel, making teeth more prone to decay. If you have mouth sores, citric fruits and juices can irritate them.
Coffee and Tea
Both coffee and tea have strong staining properties that can affect the teeth's enamel. Coffee and tea can also dry out your mouth.
Food items like potato fries can harm your teeth as it is loaded with starch which tends to get trapped in your teeth. If you choose to have snacks like this, make sure to floss well to remove all the food particles that can lead to plaque buildup.
Alcohol beverages can cause dehydration and dry mouth. People who consume too much alcohol can have their saliva flow reduced over time, leading to tooth decay and other oral infections such as gum disease. Heavy consumption of alcohol also increases your risk of mouth cancer.
Chewing on a hard substance like ice can weaken your enamel and make you prone to chipped, cracked, or broken teeth or loosened crowns.
Though dried fruits are a healthy snack, many of them are sticky and can get stuck in the teeth and their crevices, leaving behind lots of sugar. Also, because of too much sugar in them, it is a better choice to eat the fresh versions instead!
Many chewable vitamin tablets have concentrated acids, which can harm teeth as they stick to them. Hence, they are bad for oral and dental health.
Vinegar, which is important in the pickling process, contains acids. It can cause teeth staining and can wear away your teeth's enamel. Most pickled foods also have sugar, another contributor to cavities.
Take care of what you eat to take care of your teeth. Opt for good, healthy foods and refraining from the bad foods if you want to maintain a smile free from complications and dental issues.
Good oral habits are crucially important for a healthy smile. However, some of our bad habits can become …
Stress is a normal part of life. Everyone experiences it from time to time. Stress can have both …
Maintaining good oral health requires following a healthy diet and lifestyle habits. Certain foods and drinks you consume …
General dentistry is the practice of caring for your teeth and gums to keep them healthy. This includes …
A family dentist provides dental care for people in a family. They can provide dental care for children …


Main Selling Points
The school has a main cafeteria and five canteens/selling points offering healthy choices appropriate for children of all ages.
There is a selection of hot and cold sandwiches and healthy snacks and beverages for our faculty, students and visitors. None of the items on the menu are fried; all cooked food is grilled or baked. Students may also bring their own food from home.
School management oversees the hygiene standards of the cafeteria and canteens, and the school doctor follows up regularly to ensure that the cafeteria, canteens, and service providers are in keeping with the set standards.
Download the menu


So, I am sure at least one of you have cooked once but do you know why things cook? Cooking is chemistry if you heat something up or add something to something else it changes, in so many ways. For example, spaghetti bolognaise who eat spaghetti bolognaise with all the ingredients raw?! But if you cook it all the ingredients heat up and become edible, and if you don't know the concept of chemistry is to change something and see how it reacts.
That's all for today!


180 Nutritions Program
Welcome to 180 Nutrition's Program
The American Diet
The American Diet is a standard meal plan option that includes a restricted portion of each food group to help regulate a standard diet.
A meatless diet that still allows clients to enjoy seafood pleasures and along with healthy options that help to maintain a healthy nutritional lifestyle.
Meal Replacement Shake
For Clients on the go that need to ensure nutrition is at the top of thier priority list; is an option to utilize meal replacement shakes in place of breakfast and dinner.
A plant based lifestyle that encourages clients to cleanse, heal and purify the body by letting go of all sugar, starch, dairy and bread foods.


Cod liver oil has been included in our daily routine for many years. Cod liver oil has many vitamins and other health benefits present in them.
The 4 nutrients present in Cod liver oil are-
The 20 benefits of Cod liver oil are..
Cod liver oil makes human beings healthy and strong.
Cod liver oil has Omega-3 fatty acids and Vitamin D which helps cure deficiency diseases related to Vitamin D and Rickets.
Cod liver oil was previously manufactured by mixing sea water and Cod oil and allowing the mixture to ferment. What came at the bottom was a watery fermented fish sauce called garam. The oil floated on the top. This fermented fish oil was undoubtedly a health elixir.
Cod liver oil is also known to cure joint pain, arthritis and make our bones and heart strong. Having maximum Vitamin A and Vitamin D as its constituents, a person consuming Cod liver oil must know as to how much Vitamins he is consuming.
Cod liver is known to prevent cancer among women. However, taking excessive amounts of Cod liver oil can cause problems like hypertension.
Cod liver oil reduces infant development abnormalities.
DHA is an essential fatty acid present in Cod liver oil that prevents depression and keeps our nervous system and eyes healthy. During pregnancy it is best to have foods with proper DHA for the development of the nervous system of the baby.
EPA is an essential fatty acid present in Cod liver that has anti-inflammatory properties especially for preventing arthritis.
Vitamin A present in Cod liver oil helps in healthy mucosal linings, good skin and proper vision. This Vitamin also helps heal internal bleeding and other gastro-intestinal disorders.
Vitamin D in Cod liver oil helps to maintain strong bones and teeth. It also gives a boost to our immune system and helps maintain blood sugar level in the body.
Cod liver oil makes the human blood thinner and protects the arteries from damage.
Among its other benefits, Cod liver oil fights heart ailments & reduces blood triglycerides.
Cod liver oil is a great remedy for stronger immunity and health and that is why it is prescribed for children.
Cod liver oil relieves migraine and bronchial asthma in human beings.
The most common mode of obtaining Cod liver oil is in capsules. However, in some countries people eat fresh cod liver oil made by fermenting and processing the oil. This is because food experts believe that processing Cod liver oil destroys Vitamin A and D which are fat soluble in nature.
Cod liver oil has the highest source of Vitamin D present than any other food source. Many a time the taste of the Cod liver oil is masked by many flavors such as mint, lemon and many other flavors.
Cod liver oil combats early kidney diseases in human beings.
Cod liver oil is a home remedy for diseases like muscle pain, arthritis, diabetes and blood pressure.
Though Cod liver oil was used to light lamps, people have been using Cod liver oil for their children for hundreds of years.
Cod liver oil can treat many unconventional diseases like Cystic Fibrosis and many chronic diseases.
Last but not the least, Cod liver oil reduces risk of lupus.
Thus, we can see that Cod liver oil is a great remedy for children as well as adults and has been helpful for ages.
Full Disclosure: This website is committed to researching, testing, and recommending the best products for our users. We may receive commissions from purchases made after visiting links within our content.


The good news is, Spring is right around the corner!! The not so good news, Mother Nature gets a little crazy and indecisive this time of year! 70 degrees and sunny one day, 30 and snow the next. When this happens it seems to throw a lot of people into colds and sinus issues. Unfortunately, the flu season isn’t quite gone either.
My entire little universe has been under the weather lately so I dug out the biggest stock pot I own and got busy on some homemade chicken noodle soup that is sure to warm everyone’s insides and help kick those germs out!
I am going to post my actual recipe here, which is a little more time consuming, but worth it if you have time and energy. I am also going to share a couple of shortcuts to help cut time down if need be.
The key to this recipe is to use a lot of black pepper but isn’t necessary if you don’t like it that way. My granddaughter, Goose, actually loves it with the extra black pepper.
If you make a large pot of this soup you can freeze or can for later!
Chicken Noodle Soup:
1 whole chicken
2 lg containers chicken stock (I prefer low sodium)
1 bag egg noodles
3 medium carrots, peeled and sliced
3 stalks celery, sliced thin
1 medium to large onion, chopped
2 cloves garlic, diced
2 bay leaves
salt and pepper to taste (use as much black pepper as you can handle while still enjoying the soup if it’s for a cold)
- Place whole chicken, in large stock pot and just cover with water. Bring to boil then let simmer for about 1 hour.
- Prepare vegetables while chicken is cooking.
- Remove chicken from water and allow to cool enough that you don’t get burned while pulling it off the bones.
- Return chicken meat to pot.
- Add vegetables, bay leaves, garlic, salt and as much black pepper as you enjoy, but go heavy if this is for someone with a cold!
- Add chicken stock. You may not need both containers, depending on how strong your stock ended up being after an hour. It will vary by brand of chicken since so many of them are injected with liquids.
- Allow your soup to simmer for another hour, adding egg noodles in the last 20 minutes of cooking.
- Remove and discard bay leaves when your soup is ready to be served.
While this is a great recipe for the weekend, it is not realistic for a week night meal or if you are the one not feeling well and needing the soup! Here are a couple of tips to help save a lot of time and effort.
- buy a pre-cooked rotisserie chicken, remove meat, add to pot and use more packaged chicken stock.
- Use leftover chicken from a previous meal. (that is what I did this week, chopping chicken breasts into nice sized chunks.)
3. Instead of chopping your veggies, use frozen mixed vegetables. Your soup will still taste great if your veggie mix includes corn, green beans, etc.
Using these tips will cut your cooking time down to 30-40 minutes as opposed to 2-2.5 hours.


Bangkok is a street food paradise, with vendors on every corner selling delicious and cheap eats. But with so many options, it can be tough to know where to start. To help you out, we’ve compiled a list of the top 10 street food restaurants in Bangkok. From pad thai to Thai iced tea, these restaurants offer a variety of traditional and modern dishes that are sure to satisfy your cravings. So whether you’re looking for a quick bite or a sit-down meal, be sure to check out our list!
If you’re looking for a delicious and hearty meal, head to Joke Pochana. This restaurant is known for its Thai-style omelettes, which are filled with either chicken or seafood. The omelettes come with a side of rice and a sweet chili sauce, making them the perfect meal to fuel you up for a day of exploring Bangkok.
Jay Fai is one of the most famous street food restaurants in Bangkok. It is known for its crab omelette and Tom Yum Goong soup. The restaurant is located on Thanon Maha Chai and is open from 11am to 9pm.
If you’re looking for a delicious and affordable meal, Jay Fai is the place to go. The crab omelette is made with fresh crab meat and served with a sweet chili sauce. The soup is also very tasty and includes shrimp, lemongrass, galangal, and chili peppers.
Krua Apsorn is one of the most popular street food restaurants in Bangkok. It is known for its authentic Thai cuisine and its friendly staff. The restaurant is located in a busy area of Bangkok, near many tourist attractions. Krua Apsorn has been featured in many magazines and newspapers, and was even voted as one of the best street food restaurants in Bangkok by CNN Travel.
The menu at Krua Apsorn features a wide variety of traditional Thai dishes, such as pad Thai, curry, and soup. The restaurant also offers a few Western dishes, such as burgers and fries. Prices are very reasonable, and the portion sizes are large.
The atmosphere at Krua Apsorn is casual and relaxed. The staff is always happy to help with any questions you may have about the menu or the city. The restaurant can get quite busy during peak times, but it is still worth a visit if you are looking for a delicious meal.
Raan Jay Fai
Raan Jay Fai is a street food restaurant in Bangkok that specializes in Thai seafood. The restaurant is located on a busy street corner, and it has a small seating area with tables and chairs. The menu at Raan Jay Fai includes dishes such as pad thai, fried rice, and curries. The restaurant is open for lunch and dinner, and it is closed on Sundays.
If you’re looking for a delicious seafood meal, Raan Jay Fai is the place to go. The pad thai is one of the most popular dishes at the restaurant, and it’s made with fresh ingredients like shrimp, noodles, vegetables, and spices. The fried rice is another popular dish, and it’s made with chicken, shrimp, eggs, and vegetables. For something different, try the curry dishes, which are made with coconut milk, fish sauce, and spices.
If you’re looking for an authentic Thai street food experience, Somtum Der is the place to go. This popular restaurant is located in the heart of Bangkok’s Chinatown, and serves up traditional som tam (green papaya salad) dishes. The menu features a variety of different som tam options, as well as other Thai classics like pad Thai and green curry. Prices are reasonable, and the atmosphere is casual and lively.
Baan Suan Lalana
If you want to try some of the best street food in Bangkok, then you need to head to Baan Suan Lalana. This popular restaurant is known for its delicious Thai food, and it’s a great place to try traditional dishes like pad thai and green curry. The prices here are very reasonable, and the atmosphere is casual and relaxed.
Khao Gaeng Ratchawat
Khao Gaeng Ratchawat is one of the top street food restaurants in Bangkok. The restaurant is located in a shophouse on Soi Ratchawat, off Charoen Krung Road. The menu features Thai and Chinese dishes, as well as Western favorites such as burgers and spaghetti. The restaurant has a casual atmosphere, with outdoor seating and a TV playing music videos.
The food at Khao Gaeng Ratchawat is reasonably priced and the portions are generous. The Thai dishes are authentic and flavorful, and the Western dishes are hearty and filling. The burgers are made with fresh beef patties and served with crispy French fries, while the spaghetti is cooked al dente and topped with a rich tomato sauce.
If you’re looking for a casual place to eat street food in Bangkok, Khao Gaeng Ratchawat is a great option. The food is tasty and affordable, and the atmosphere is relaxed and fun.
Soi Polo Fried Chicken
Soi Polo Fried Chicken is one of the best street food restaurants in Bangkok. The chicken is marinated in a secret recipe and then fried to perfection. It is served with a sweet and sour sauce and a side of rice.
The restaurant is located on Soi Polo, near the intersection of Sukhumvit and Rama IV roads. It is open from 11am to 10pm, and accepts cash only.
Soi Polo Fried Chicken has been featured in several publications, including The New York Times and Time Out Bangkok. It was also named one of the best street food restaurants in Bangkok by CNN Travel.
If you’re looking for delicious fried chicken that’s reasonably priced, Soi Polo Fried Chicken is a great option.
Nong Trai Rong Hai
This restaurant is a must-try for street food lovers visiting Bangkok. Nong Trai Rong Hai serves up some of the best Thai street food dishes that you’ll ever try. ThePad Thai here is to die for, and the chicken satay is also very tasty. If you’re looking for an authentic Thai street food experience, then this is the place to go.
If you’re looking for a delicious and affordable meal in Bangkok, you can’t go wrong with street food. From pad Thai to fried chicken, there’s something for everyone to enjoy. And best of all, you don’t have to break the bank to eat well in Bangkok. To help you find the best street food in the city, we’ve compiled a list of our 10 favorite restaurants. So what are you waiting for? Get out there and start exploring!


If you are planning for a pregnancy diet then you are in the right place to know about it. A healthy diet plan is very important in our daily life especially when you are pregnant. You have to be more careful about your diet because healthy eating will help your baby grow and develop. There is no need to go for a special diet plan, rather you can just go for a simple diet plan with the consumption of more calcium and protein to meet the needs of you and your growing baby. So, you can eat different foods every day to get the right balance of nutrients. So, here is the list of pregnancy foods which a mother should consume during their pregnancy days.
List of Pregnancy Foods With Different Nutrients
- Pregnancy foods with iron & Calcium
- Fruits and Vegetables
- Folate or Folic Acid
Pregnancy foods with iron & Calcium:
During pregnancy calcium and iron both are very important. Calcium helps to build strong bones, teeth, muscles and nerves. Dairy products are the best source of calcium. Foods like milk, cheese, and yogurt are high on calcium. Women with lactose intolerance can get the required need of calcium through other sources. Calcium rich foods for pregnant women other than dairy products are sardines, green veggies like; broccoli and Kale, almonds, sesame seeds and soy milk.
On the other hand, to have foods with iron in pregnancy is very much important because iron helps red blood cells to deliver oxygen to your fetus and it’s also used by your body and makes extra blood that you and your fetus need. So pregnant women need more iron per day. Best foods with iron in pregnancy are beans, lentils, ready to eat cereals, beef, turkey, Chicken, Pork, spinach, tofu and shrimp. When you are having iron rich foods try to have them with foods that contain Vitamin C like tomatoes and oranges. It will help you to absorb the iron better.
Certain foods like coffee, tea, milk, and whole grains prevent your body from absorbing iron so, do not try to eat these foods at the same meal when you are having iron rich foods. If your iron level is low, you can also take iron supplements.
|Type Of Nutrient||Recommended Per Day Consumption|
Good nutrition during pregnancy helps your baby’s growth and development and by taking prenatal vitamins you and your baby will get necessary nutrients during pregnancy. Prenatal vitamins are multivitamins that are the combinations of different Vitamins and Minerals. They have more nutrients than regular multivitamins. You can take multivitamins every day during pregnancy or before pregnancy.
Vitamin D is very much essential during pregnancy. It’s not only good for healthy skin and eyesight it also helps your body to absorb calcium. The good sources of Vitamin D are Fortified milk, breakfast cereal, Fatty fish like salmon and mackerel, fish liver oils, red meat and egg yolks. If you are vegetarian then you can take doctors prescribed Vitamin D supplements. Our body can also make Vitamin D when it is exposed to sunlight.
Vitamin B supplies energy for your fetus development and helps to build placenta. Prenatal vitamins also contain Vitamin B. Foods which are high on Vitamin B are pork, chicken, bananas, beans, whole-grain cereals and breads.
Vitamin C is good for a healthy immune system. Good sources of Vitamin C are citrus fruits and juices, strawberries, broccoli, and tomatoes. You can also get the right amount of Vitamin C from your prenatal vitamin.
Remember High doses of Vitamin A, Vitamin C, or Vitamin E can be harmful. So apart from Prenatal Vitamin do not take any extra vitamin supplement in pregnancy.
Protein has a very important role during pregnancy. It helps your baby to grow normally by ensuring the proper growth of your baby’s tissues and organs. It also helps in other areas like developing hormones and enzymes, making antibodies for the healthy immune system, helps in proper muscle functionality etc. Some high protein foods for pregnant women also promote healthy birth weight.
Best Protein rich foods for pregnant women are Chicken breast, Egg, Plain Greek Yogurt, Salmon, Sardines, Nuts (Peanuts, walnuts, cashews, pistachios and almonds), red lentils, chickpeas, kidney beans, baked beans and tofu. Your protein consumption needs to increase during each trimester. You need to eat protein depending on your weight and which trimester you’re in.
Some whole grains, like oats, quinoa, and brown rice also contain a fair amount of protein.
Nowadays protein powder and shakes are considered as supplements. Where some protein powders are safe for pregnancy on the other hand some contain herbs or large amounts of protein, caffeine, and sugar that may be harmful to you and your baby. So the best way to meet your protein needs is by eating protein rich food or if you want to have supplements then you should take your doctors prescribed protein supplements.
Please note that weight loss, muscle fatigue, frequent infections, and severe fluid retention can be some signs of not getting enough protein in your diet.
Folate or Folic Acid:
Folic Acid is the form of B vitamin which is called Folate. It helps to make new blood cells, produce DNA and develop your baby’s neural tube into their brain and spinal cord. So, consumption of Folic Acid is important before and during pregnancy for the proper development of organs in your baby.
It also prevents major birth defects in the baby’s brain and spine. Folate is found in many vegetables like leafy greens, beets, Lentils, Spinach and broccoli. You can also get folic acid from fortified foods like cereals, rice, orange juice, and pasta.
If you are not taking enough folic acid, your baby’s neural tube may not close correctly and they could develop major health problems like neural tube defects, Spina bifida and Anencephaly. You may consume doctor’s advised folic acid supplement as well to meet the requirement.
|Type Of Nutrient||Per Day Consumption|
|Folate Or Folic Acid||400mg|
Fruits and Vegetables:
During the pregnancy it’s important to eat nutritious fruits. Because fruits and vegetables are filled with nutrients and it also helps prevent constipation which is a common problem during pregnancy. Hence, in the list of pregnancy foods we have included a few nutritious fruits and vegetables to meet the nutrition requirement.
Fruits for Pregnant Woman:
It keeps you hydrated, Orange is a great source of Folate and Vitamin C. It also prevents your body from cell damage.
It contains calcium and potassium, it helps to regulate fluid and blood pressure in women’s bodies and prevents leg cramps and pains in the later pregnancy days.
It has more folate than any other fruits and it also contains potassium and magnesium which helps to give relief from leg cramps and nausea which is a common problem during pregnancy.
Apples are very high in fiber and a good source of Vitamin C and Vitamin A. According to NCBI consumption of apples during pregnancy may reduce the chance of development of asthma and allergic disease in your baby.
Blueberries, raspberries, strawberries, blackberries, and goji berries are rich in fiber, folate, Vitamin C and carbohydrate, so if you have cravings for carbohydrates then berries are good to have instead of cakes and cookies.
There are also lots of fruits available which are good to have during pregnancy. Such as; Lemons, Kiwi, Watermelon, Apricot, Pomegranate, Mangoes and Dried Fruits. Dried fruits are rich in fiber and potassium which are helpful in relieving constipation. However they contain high amounts of natural sugar so, it may increase the calorie intake and that is why it is not recommended to eat more than 1 serving at a time.
Broccoli and dark green leafy vegetables like spinach, kale are full of nutrients like; iron, Vitamin C, Folate and Fiber which are very effective in constipation. Vegetables also help to reduce the risk of low birth weight. Other vegetables like Beetroot, Parsley, Green Peas, Tomatoes and Bell Peppers are also good to have in pregnancy.
Sweet potato is also a plant based source of fiber and beta carotene. It helps to reduce blood sugar spikes and improves digestive system.
This article on the “List of pregnancy foods” must have given you an idea on foods that a pregnant woman should eat or drink. We can assure you that these foods and following a healthy diet would definitely help you in giving a healthy baby birth, keeping yourself healthy as well. Get plenty of fruits, vegetables, whole grain, lean protein and healthy fats everyday to meet the dietary requirements. Fiber rich food for pregnant women is very important because it helps in constipation which is a common problem during pregnancy. As mentioned above each and every food item has their special benefits so make sure to have them during pregnancy.
For more information on baby products please visit our Blogposts.


If you participated in last month’s Candy Crush cake baking competition, you could win 1 of 10 iPad mini’s with an exclusive Candy Crush case! The contest took place in the month of November and the deadline for submissions was on November 24th. The contest rules were simply to bake a Candy Crush themed cake and take a picture of it to send to King. See below for some of the most delicious Candy Crush cakes we’ve seen around the internet. Yum!
Stay tuned for the announcement of the winners!


*Same day deliveries can take up to 45 minutes, speak to your coach.
Bruschetta (diced roma tomatoes, fresh herbs, red onion, roasted garlic) on Herbed Olive Oil base.
Plum Tomatoes, Basil, Parmigiano, Baked Well Done (The Way Nonna Likes It) On Herbed Olive Oil Base.
Hot soppressta, Italian hot peppers.
Classic Tomato sauce and Cheese, Italian Style Hot Peppers, Cheddar Cheese, Chorizo.
Smoked ham, pineapple, bacon.
Grilled chicken, bacon, Italian hot peppers.
Spicy sausage, Spanish onions, roasted red peppers.
Pepperoni, bacon, seasoned ground beef, spicy sausage.
Grilled chicken, feta, roasted red peppers, sautéed spinach.
Sautéed spinach, grilled chicken, feta, roasted garlic on Pesto base.


TALES FROM THE SCALE(s)
okay --- so, technically i haven't been what one would consider "BEING GOOD" with the healthy eating (this has been since I adopted Gigglepup one month ago today actually!)
as you might have noticed, I haven't been posting my food intake/calories/etc in 30 days.
in fact, in the past week, I've eaten:
mcdonald's 20 pc mcnugget
mcdonald's double quarter pounder with cheese
2 mcd's large fries
windmill hot dogs (4)
windmill fries (2)
windmill cheeseburger with fried onions
wendy's triple cheeseburger (yes. I did write triple)
wendy's large fries
about 7 large coca-colas
boston market chicken pot pie
boston market green beans
starbucks venti coffee frappuchino
7 days worth of dunkin donuts sausage and cheese on a croissant
tons of iced toasted almond coffee with skim milk and 1 sugar each
2 lean cuisine little pizzas
1 large thin crust pizza (not lean cuisine)
slice of chocolate cake
okay - that's about all I can remember eating...
so I stepped on the scale today to just see what my weight was --- because I was sure it was going to be absolutely FRIGHTENING.
i was shocked when it was still the 225 I was on April 20th... so I was thinking that the scale was effed. totally effed. and i moved it around various places on the floor. still 225.
SO.... I WENT TO TARGET AND BOUGHT A NEW SCALE.
came home. stepped on it.
holy smokes. my original scale wasn't terribly off. ah, I wanted to get a new scale anyway...
but really? after all that? of course, if i HAD been watching my calories, I probably would be down a lot more in the weight dept. ---- so, at least I'm not discouraged.
tomorrow morning.... HIGH FIBER OATMEAL


Friday, April 7th, 2017
4:30pm Shotgun Start for Golf
Brandon Shepard from DAOU Winery joins The Links for our first
Nine and Dine of the season!
- Tasting Menu -
$59 Dinner Only $79 Golf & Dinner
Join us for Appetizers, Italian Salad served with Fresh Garlic Bread, Your choice of Steak Diane or Grilled Salmon, Garlic Mashed Potatoes, Grilled Asparagus, and Raspberry Chocolate Cake for Dessert.
Please arrive at 4:15pm for check-in if you are golfing. Live music performed by Ed Shelton, exclusive wine discounts available for those in attendance.
Click here to reserve your spot or call 661-587-3801.
*Prices include tax and gratuity.
Sunday, April 16th, 2017
9:00am - 2:00pm
The Great Easter Egg Hunt & Breakfast with the Easter Bunny!
Pictures, Prizes, Crafts, and more! Fun for the whole family.
The cost is $5 for Pictures and $5 for Crafts (Easter Egg Hunt included).
A special Easter Menu will also be available, and the Easter Bunny will make an appearance throughout the day. Reservations are required.
Easter Egg Hunt times are as follows: Ages 7 and older 10:00am/ 12:30pm. Ages 6 and younger 10:15am/ 12:45pm.
Reservations Required. Call 661.587.3801 to reserve your spot today. You don't want to miss out on some family fun!
Click here and enter to win two free children's tickets!


Plums boost the tangy-sweet flavour of this quick homemade barbecue sauce, which is finger-licking good on grilled chicken, pork (ribs, especially), and duck. Wait until the meat is almost cooked before brushing on the sauce, lest it burn.
2 cups plums without stone, halved
1 cup ketchup
3 onions chopped
2 tablespoons of minced garlic
1⁄4 cup packed dark brown sugar
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/4 cup minced chipotle chile in adobo sauce
1 tablespoon Worcestershire sauce
1 tablespoon cumin seeds
2 tablespoons fennel seeds
2 tablespoons smoked paprika
1 tablespoon dried thyme
1 tablespoon coriander seeds
1 tablespoon dried rosemary
salt and pepper to taste
Roast off fennel, cumin and coriander seeds in a medium heat dry pan until fragrant. Let cool. Add all seeds to all the rest of the herbs and spices and crush with mortar and pestle or spice grinder.
Pour a lug of olive oil into a pan and gently fry the onions for 5-10 minutes on a low heat to really get the flavours going. Add in garlic and fry for another few minutes. Add in all spices and fry for another few minutes.
Add in the rest of the ingredients and bring to a boil on a medium to high heat. Reduce heat and simmer 20 minutes or until thick, stirring occasionally.
Use immersion blender to blend until smooth. Or if you have no immersion blender, cool for about 10 minutes, place mixture in a food processor or blender and process until smooth. You can strain to make smoother.
Store in fridge for up to 2 weeks or pasteurise in small bottles to last for a much longer time.


Hudson Valley Renegades
Dutchess Stadium Gets National Attention Thanks to Two New York Giants
Two New York Giants stop at Dutchess Stadium for charity event. Will it affect there football game?
Sneak Preview of New Food Items Available at Dutchess Stadium
When the Hudson Valley Renegades kick off their season on June 17 fans will have some unique, new menu items to choose from at the concession stand.
HV Renegades Menu Item: Best Stadium Food in the Country?
A menu item available at Dutchess Stadium is nominated for best in the country.


Whisk together first 5 ingredients plus 2 tsp. cider vinegar.
Transfer 1/4 cup of marinade to gallon ziplock bag; add chops; press out air and seal bag. Turn bag several times to coat chops and refrigerate 1-2 hours.
Reserve remaining marinade mixture for sauce.
Remove chops from bag and pat dry with paper towel, discard bag of marinade.
Heat 3 tsp. oil in large skillet to medium hot. Season chops with salt and pepper and cook 3-4 minutes on each side. Transfer chops to plate and cover tightly with foil.
Add reserved marinade mix to skillet and bring to boil stirring with wooden spoon.
Cook 3-5 minutes until reduced to thick glaze.
Reduce heat to medium low, add juice from chops, remaining 2 tsp. cider vinegar and butter. Whisk and simmer 2-3 minutes longer.
Remove pan from heat and return chops to skillet, turning occasionally to cover with sauce.
Transfer chops to platter and spoon sauce over chops.
Recipe modified from Cook’s Country Magazine
Serving Size 1 chop


These 3-ingredient pudding cups are an ideal snack for hot days. The chia seeds are a great source of protein and healthy fats to keep the mind and body going strong while the mango provides some quick energy and natural sweetness. They both are also great sources of fiber and a range of vitamins, minerals and antioxidants. I used coconut milk for a an extra hint of tropical flavour but any nut or seed based milk would work just as well.
For the mango purée, or any fruit purée for that matter, I like to use fruit that has been frozen and slightly thawed. It makes for a more custard-like texture and really brings out the sweetness of the fruit. It can also make prepping these easy. I usually buy the fruit fresh then peel, slice and freeze it in portions of around 1-2 cups. This way it is at its peak of nutrition and is always ready to go- I don’t have to wait for it to ripen and there is no prep work.
- 2 small mangos (Ataulfo), peeled and sliced (or 1 large mango; freeze in advance for an extra creamy purée; the total amount should be around 2 cups)
- 1 cup unsweetened coconut milk
- ⅓ cup chia seeds
- If the mango is frozen, bring it out of the freezer now and set aside to partially defrost.
- Place the milk in a medium sized bowl and whisk in the chia seeds. Let them plump up for around 20 minutes, but give it another stir around 10-15 minutes in to make sure the seeds aren't clumping.
- When there are a couple minutes left on the pudding place the mango in a blender or food processor and pulse until it is broken down into a smooth consistency.
- Divide the chia pudding into separate containers and top with the mango purée. This amount can make 4 small or 2 more substantial servings.
- Top leftovers with an airtight cover and store in the fridge for up to a couple days.


Weekend Food Festival is a unique event that gathers at the same table all those for whom food is an integral part of their work, from the world’s best chefs, experts in the field of gastronomy, food industry and catering to gourmet lovers, and it will be held in Rovinj from 19 until April 21, 2024, in the Old Tobacco Factory.
Massimo Bottura, Franco Pepe, Ana Roš, Rasmus Munk and Dabiz Munoz are just some of the names that filled the halls of the old tobacco factory in Rovinj with their performances, and in the new edition we expect even more programs, guest chefs, masterclasses, a gala dinner, and a diverse offering food and drinks along with entertainment, which is an indispensable part of this festival.
One of the Slovenian representatives at Weekend Food Festival in Rovinj is Ana Roš who started cooking out of love. The family restaurant she took over from her husband’s parents, thanks to her inspired creations, has earned her the 21st place on the prestigious list of World’s 50 Best Restaurants. Hiša Franko was awarded two Michelin stars, and in 2017 Ana was named the best female chef in the world. Her popularity is even greater after being featured in Netflix’s documentary Chef’s Table. This famous Slovenian chef just opened pop up restaurant Ana in Slon and craft bakery Ana in Ljubljana.
The famous Slovene in Rovinj will also be Janez Bratovž – a master chef – who is not only among the best chefs in Slovenia but in the whole culinary world. He is the pioneer of the modern Slovenian cuisine with vast experience. His dishes are prepared and served with utmost taste and knowledge. Janez Bratovž has experienced a lot and even explored molecular gastronomy, but, in the end, discovered that the simplest solutions are also the best. He was one of the first chefs in Slovenia to uncover the importance of quality ingredients, with Ljubljana’s Central Market a part of his morning routine for the last 20 years. For the chef, everything starts with his ingredients. In his own words: “If the ingredients are good, there’s no need for fancy cooking techniques. I like clean, natural tastes. It means the world to me when our guests say that they ate carrots that tasted like they did 40 years ago at my restaurant.” The menu is based on the relationship between the four classical elements: Earth, Water, Air and Fire, each representing a taste – sweet, salty, sour and bitter. The atmosphere and chef’s clever dishes create the ambiance of harmonious luxury.
From Slovenian side the festival participants are also Gašper Puhan, Grega Repovž, Jorg Zupan, Jure Tomič and Ana Teskera.
The first and second editions in Rovinj gathered a total of more than 4,000 participants over the three days of the festival with the aim of learning, enjoying and connecting.
The first edition of the Weekend Food Festival was held in May 2019 in the premises of the beautiful Gliptoteka in Zagreb, called Restaurants & Bars Weekend, and was visited by more than 15,000 people.
The Weekend Food Festival is unique in its concept as it is made up of several elements:
LECTURES, PANELS, 1-ON-1s
Attractive and interesting lectures, presentations and panels featuring top experts.
The best international and local chefs will jointly prepare unique gala dinners that will take place every evening at various restaurants in Rovinj.
The show-cooking stage will satisfy all those who want to see firsthand how creative dishes are created.
EXPO ZONE AND NETWORKING
Numerous exhibitors will be present with their wines, olive oils, truffles and other delicacies, as well as coffees, craft beers and drinks; and in addition to presenting their products and brands to visitors, they will have the opportunity to showcase themselves to the entire industry.
A wide range of masterclass workshops will provide festival participants with unique insight and knowledge.
FOOD AND ENTERTAINMENT
The very best delicacies and a wide range of drinks will be accompanied by great entertainment. Every evening of the festival will feature performances by famous entertainers with a gastronomic theme.
Surce: Weekend Food Festival Rovinj


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I don’t remember exactly when I was given the recipe, only that I was. I was in yiayia’s kitchen helping her with her baking, and as she was putting one recipe card back in the box, she handed me another card for Basic Cake, saying: “This was your mother’s. Take it.” So I did. I took it home, put it in an envelope marked “recipes”, and left it there. It was valuable to me because it one of the few items I had in my mother’s handwriting.
Last winter I wanted to make a chocolate cake, so I started looking for a recipe. I didn’t like anything I found in my recipe books, and a short internet search proved just as unsuccessful. So many recipes expected me to actually melt real chocolate, and I had no interest in doing anything that difficult. I was ready to give up, when I remembered my Basic Cake recipe card. I knew exactly where it was, tucked away in a white envelope inside my Audrey Hepburn cookbook. I pulled it out and looked at the ingredient list, in my mother’s slightly cursive English writing (so that’s why yiayia had given it to me! She couldn’t understand it!)
This I could work with! I had all the ingredients, and by this point I had spent enough time in yiayia’s kitchen that the lack of instructions didn’t bother me. I could figure out how to mix all the ingredients. To make my chocolate cake, I skipped the lemon rind and added cocoa powder and chocolate chips. I also swapped oil for butter, and milk for coconut milk, for a final recipe that looked like this:
Prep time: 15-20 minutes; Cooking time: ~45 minutes
- 1 cup butter
- 2 cups sugar
- 1 cup coconut milk
- 4 cups flour
- 6 eggs
- 4 tsp baking powder
- 4 tbsp cocoa powder
- ½ cup chocolate chips
- 2 tbsp unsweetened coconut flakes (optional)
- Preheat oven to 360F
- Melt butter on low heat
- In a large bowl, combine flour, baking powder and cocoa powder. Add egg yolks and melted butter and mix.
- In a separate bowl, combine sugar and egg whites, and mix until egg whites start to form peaks
- Add sugar and egg whites to large bowl, along with coconut milk, and mix
- Pour half the batter into a baking pan (or two loaf pans), and sprinkle ¼ cup on chocolate chips (and 1 tbsp coconut flakes). Add remaining batter, and sprinkle remaining chocolate chips (and coconut flakes).
- Bake for 45-50 minutes, or until a knife can slide cleanly through the cake
- Makes 2 small loaves
The result is a tasty and moist chocolate pound cake. I have since successfully made vanilla, cinnamon and almond pound cakes. The variations continue, but at their core are the same 6 simple ingredients (I always skip the lemon “grind”).
What variations will you come up with?


DEPARTMENT OF AGRICULTURE
Office of the Secretary
Washington, D.C. 20250
NATIONAL BLUEBERRY MONTH
By the Secretary of Agriculture of the United States of America of America
WHEREAS blueberries are a native North American fruit produced in 35 States;
WHEREAS the pioneering work conducted in New Jersey by Elizabeth White and Dr. Frederick Coville in the early 1900's to domesticate wild highbush blueberries resulted in the development of the hybrid for cultivated highbush blueberries;
WHEREAS from these early efforts, highbush blueberry production has become an important U.S. agricultural industry with acreage doubling between the 1970's and 1980's and expected to reach more than 63,000 acres by the end of the 1990's;
WHEREAS highbush blueberry production in the United States has increased from an average of 114 million pounds in the late 1980's to 141 million pounds in 1998, with more than 48 percent of all highbush blueberries shipped to the fresh market in 1998 and the balance frozen for use by consumers and food manufacturers worldwide;
WHEREAS blueberries are low in calories and sodium and a source of fiber and their consumption contributes to achieving the Dietary Guidelines for Americans recommendation to choose a diet with plenty of fruit;
WHEREAS highbush blueberries are harvested from mid-April through early October with the harvest reaching its peak in July;
NOW, THEREFORE, to promote the greater appreciation and use of highbush blueberries, I, Dan Glickman, Secretary of Agriculture of the United States of America, do hereby proclaim the month of July 1999 as "National Blueberry Month" and call upon all citizens to recognize and celebrate the highbush blueberry with appropriate ceremonies and activities.
IN WITNESS WHEREOF, I have hereunto set my hand this 8th day of May 1999, the two hundred twenty-third year of the Independence of the United States of America.
DAN GLICKMAN Secretary


411 Cape San Blas Road, Cape San Blas, FL
is the place where locals and visitors, alike, can sit down, grab a
craft beer or glass of wine and share stories of why you love Cape San
Blas! The bay views can't be beat, and neither can the local music!
Darts, maybe a local pot luck and if you want to know anything about the
Cape, someone here is going to have an answer. Come in once and you
will come back again and again!
4975 Cape San Blas Road, Port St Joe, FL
The "go to" place on Cape San Blas! Cape Trading Post has a little bit of everything, not a lot of any one thing. Need the fixings for a full dinner, or just something you forgot, they will probably have it! They carry a full line of groceries, fresh meats, produce, not to mention beer, wine and liquor. The also offer souvenirs, pizza, sandwiches and ice cream, all centrally located right on Cape San Blas!
4975 Cape San Blas Road, Port St Joe, FL (in front of Cape Tradin' Post
5025 Cape San Blas Rd, Port St Joe, FL
Lunch only- Fresh Seafood available to go as well
980 Cape San Blas Road, Port St Joe, FL
Everything is made in house. Barbecue chicken, ribs and seafood, unique appetizers, homemade desserts - makes your mouth water just thinking about it!
8020 Cape San Blas Road, Port St Joe, FL
Delicious burgers, refreshing drinks, local seafood, handmade pizza and tasty ice cream - what more could you need?! Coneheads is a staple at the cape located just outside the state park gates. Check website as hours vary!
145 Acklins Island Dr, Port St Joe, FL (Next door to Cape Trading Post)
Excellent place for lunch on the Cape. Barbecue nachos and grouper sandwiches are the top recommendations. Bring cash - no credit cards accepted - and the ordering system is different, but still simple enough and well worth the visit.
5544 Cape San Blas Rd, Port St Joe, FL
Outdoor dining or to go. Low Country Boil and Gumbo.
8391 Highway C-30A, Port St. Joe, FL
The original Indian Pass Raw Bar is an historical tribute to the forgotten coast! You won't find a hostess, or a suit and tie dress code, but you will find locals and tourists alike in flip flops and t-shirts. When you come in, you grab your drink from the cooler and find a seat. Your wait staff will get your order and help you if this is your first time. Experience history at it's finest!
Old Florida Family Seafood restaurant with a million dollar view.
1937 County Rd 30A, Port St Joe, FL
Fresh Seafood Market (They will steam your shrimp for you!)
117 Sailors Cove, Port St Joe, FL
Listen to live music, have a cocktail, maybe even enjoy a cigar - you can do in all here in a cool bar overlooking St Joe Bay! Lots of services, special order, as well as a package store available and 4 flat screen TV's to enjoy, too, you will truly enjoy "your kind of place"! As they say, "Don't Worry, Be Haughty"!
411 Monument Ave, Port St Joe, FL
The Port Fine Wine & Spirits offers the widest selection of wines,
imported & cold beers, cigars and liquor from Mexico Beach to Cape
305 Reid Ave, Port St Joe, FL
Established in the 1930s, Fully renovated in 2012! Family operated since the 1960s and going on 3rd generation, Where most locals come to socialize and call it "HOME BASE". Very laid back with Pool Tables, Dart Board, Shuffleboard, Foosball, Juke Box, 4 Flat Screen TVs "108 INCH PROJECTOR!, Always have sporting events on, Live Entertainment on weekends. Will host any parties, make bulk orders for weddings, parties, or special events.
114 Sailor's Cove Port St Joe, FL
Craft cocktails and great food in the shadow of the Cape San Blas Lighthouse! See website for menu.
down to dine in the perfect Florida atmosphere -enjoy stunning sunset
views, tranquil boat-watching, and photo-worthy landscapes as you sip
our craft cocktails, or indulge in our creative menu offerings Reservation STRONGLY recommended.
THE WHITE MARLIN IS CLOSED FOR THE WINTER SEASON
301 Monument Ave, Port St Joe, FL
Come enjoy fresh AUTHENTIC Mexican food. Has a full bar with an amazing lighthouse view.
236 Reid Ave, Port St Joe, FL
Relaxed eatery featuring American breakfast, lunch, dinner & desserts in a quaint setting.
406 Reid Avenue, Port St Joe, FL
Offering artisan pizzas using the finest ingredients baked in a traditional wood fired oven imported from Tuscany, Joe Mama's has a full menu including house baked breads, fresh salads and desserts. Everything is fresh, not frozen and there is a full bar with premium cocktails, as well as a pet friendly patio. Don't miss the Pot of Chocolate to top off your dinner!
224 Reid Avenue, Port St Joe, FL
Ready for a tasty margarita? Guacamole, cheese dip salsa and chips? Head to Peppers for a full menu of traditional favorites in a colorful, fun atmosphere in downtown Port St Joe!
113 Monument Avenue, Port St Joe, FL
Large menu of salads, ribs chicken, shrimp, fresh seafood, as well as crab legs and claws, you will all find something to tempt your appetite. The full bar, including craft and bottled beer, specialty cocktail and wine, will wet your whistle and they don't forget the kids - made to feel special with their own kid's menu!
411 Reid Avenue, Port St Joe, FL
From Indian Pass to Mexico Beach, we’re known for the best crab legs in
Port St. Joe as well as grilled Grouper, great steaks & more. We
offer a self-service cooler filled with your favorite craft beers, and a
kid-friendly restaurant for lunch and dinner. Large groups are welcome!
112 Reid Ave, Port St Joe, FL
Dagwood's is a chef driven, artisan sandwich shop.We prepare all ingredients daily,using locally sourced seafood.
301 Monument Ave, Port St Joe, FL
Warm, laid-back cafe with memorabilia serving a bevy of Southern breakfast & lunch comfort dishes.
218 Reid Ave, Port St Joe, FL
Locally owned barbecue & brew. Our meats are smoked on an “Ole
Hickory Pit” which allows our pit-master to create crafted smoked
barbecue meats. Our goal is to create high-quality smoked meats in our
area along with exceptional customer service.
405 Baltzell Ave, Port St Joe, FL
All food is cooked to order. Call ahead to skip the wait!
Tasty & homemade food- I choose carefully the raw materials fresh and local to concoct a tasty dish.-Chef David
Brick Wall is a sports bar restaurant in Port St. Joe the whole family
will love! We’re known for our local Gulf shrimp, oysters, wings, blue
crab claws, hand-pattied burgers, fresh salads, and homemade desserts.
Catch a game on one of six big-screen TVs while enjoying a cocktail,
craft, or domestic draft beer at our full-service bar.
101 Monument Ave (On the corner across from CVS)
Quality Pizza & Pasta Try one of our signature selections and see what everyone’s talking about.
319 Reid Ave, Port St Joe, FL
Local, handcrafted ice cream. Milkshakes. Candy. Sweets. Sundaes. Floats. Ice Cream Sammies.
108 First St, Port St Joe, FL (Across From CVS)
We are a local mom and pop donut shop, we make Raised Yeast & Cake Donuts, Fritters and pastries!
108 First St Suite B, Port St Joe, FL (Corner of Reid Ave across from CVS)
Bakery & Café now proudly resides at 102 Reid Avenue in downtown
Port St. Joe. You can now stop in and pick up any of the sweets &
treats we offer daily; grab lunch to-go for a day on the boat; or come
and enjoy a lunch with friends -- any way is sure to leave you feeling
satisfied! Custom Cakes are also available
Port St Joe also has McDonalds, Burger King, Hungry Howies and Taco Bell
220 Reid Ave, Port St Joe, FL
Organic coffees, teas, baked goods, CBD and natural supplements. Patio sitting, WiFi and the best coffee in town!
316 Reid Ave, Port St Joe, FL
Loaded Teas & Shakes -Protein Bowls - Beauty & Specialty Drinks - Focus | Energy | Digestion | Beauty
The Owl Cafe & Wine Room 850-653-9888
15 Avenue D, Apalachicola, FL
Centrally located in Apalachicola, the Owl Cafe is an authentic dining experience not to be missed! Gourmet food, locally caught seafood, fine spirits and an attentive staff, all contribute to give you Apalachicola at it's finest.
Up the Creek Raw Bar 850-653-2525
313 Water Street, Apalachicola, FL
A casual restaurant, with a laid-back atmosphere, but, we are not just "your father's oyster bar." The chef makes sure to keep up with today's most exciting culinary trends. Featuring anything from vegetarian tasting menus to upscale entrèes. Enjoy the best view in Apalachicola from the covered and open-air decks.
Pendleton's Raw Bar at the Station 850-653-8237
53 Market Street, Apalachicola, FL
Old gas station converted into a quirky, fun place to eat. The owner and staff are friendly. There is a varied menu, from regular favorites like oysters to sandwiches, salads and burgers.


Pickled Garlic 19 Ratings When garlic is pickled, its flavor mellows, becoming slightly sweet and tangy -- yet it remains very garlicky. The pickling process is quick -- after sitting just one night, the cloves are ready to be popped from their skins and tossed in salads, spread on bread, or eaten as is. Martha Stewart Living, March 2002. Place the bay leaf, garlic, peppercorns, coriander seeds and celery seeds in the bottom of the sterilised glass jar. Tightly pack the pricked chilli peppers inside the jar. Carefully fill the jar with the hot brine, completley submerging the the chillies with the brine. Leave a ¼" gap from the top of the jar. Add the cucumber spears and fresh dill (if using), and then add the remaining garlic and the dill seed on top. Pour in the vinegar mixture (with the spices), then add enough purified water so that the cucumbers are completely covered, leaving about 1 inch of free space at the top. Cover the jar and store refrigerated for 48 hours before eating. Search: Pickle Recipe. The process for making them is simple, heat the vinegar, lime juice, salt, sugar, and spices together then pour the hot pickling liquid over thinly sliced onions Pickling vegetables throughout the summer is one of the best ways to capture the season’s produce In the first small bowl add the flour Perfect Pickled Eggs 7 simple.
Prepare the pickling jar: Add cut green beans to a tall jar and add thyme or other desired herbs, garlic, and red pepper flakes. Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. 1. Cut a thin lengthwise slit on each side of each pepper to allow the brine to penetrate. 2. In a medium saucepan, simmer the vinegar with 2 cups of water, the garlic, salt, sugar, oregano. Always made with fresh product, Byler's Pickled Garlic has only 25mg of sodium per ounce. No MSG! Nutritional Facts: Serving Size: 1 oz (28g) Servings per Container: 11 Calories: 50 Total Fat: 0g Sodium: 25mg Total Carbohydrate: 11g Sugar: 2g Protein: 0g Ingredients: Garlic, ... Quick View Sale. Giorgio Mushrooms- Pieces. Heat the vinegar, water, and spices in a saucepan until it comes to a boil. Remove from the heat and add the sliced onions, giving everything a stir to combine. Let sit for 5 minutes, then pack the onions into a wide mouthed pint sized mason jar. Pour the liquid, including spices, over the onions.
Add one hot pepper to each jar. In small saucepan mix vinegar, water, sugar, salt, allspice berries, peppercorns in small saucepan. Cover and bring to boil, stirring to dissolve all ingredients. Pour mixture over onions to cover fully. Rest until cooled, about 1 hour. Seal with lid and store in fridge. Instructions. After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars). I packed as many. Pickled radishes ingredients. Radishes - Slice your red radishes very thin using a mandolin or sharp knife. Alternatively, quarter the radishes for larger portions or slice them into matchsticks. Water - Hot water is the base of the pickling brine and is always combined with vinegar.; Rice vinegar - This is my favorite vinegar to use when pickling radishes because it's bright, tangy.
Place the bay leaf, garlic, peppercorns, coriander seeds and celery seeds in the bottom of the sterilised glass jar. Tightly pack the pricked chilli peppers inside the jar. Carefully fill the jar with the hot brine, completley submerging the the chillies with the brine. Leave a ¼" gap from the top of the jar. Continue whisking until sugar is dissolved. Place red onion, jalapenos and garlic in a bowl. Pour vinegar mixture over the top. Let sit at room temperature for 1 hour. Cover and chill for an additional 1 - 2 hours. Serve. Store onions covered in a glass jar in the refrigerator. Will keep refrigerated for about a week. Quick Pickled Spicy Sugar Snap Peas When the vinegar mixture is cool, pack the sugar snaps, garlic and chile peppers or flakes into a 1-quart jar or bowl, and pour the brine over it. Cover with a non-reactive cap, or, er, plastic wrap. Instructions. Wash the tomatoes and use a toothpick to poke a small whole in the top of each tomato. Then put them in a pint jar. Slice the garlic thinly and add the garlic and a few sprigs of dill to the jar. Combine the vinegar, water, salt, sugar, peppercorns and crushed red pepper in a small saucepan.
All of your pickle needs can be found here, along with apparel and gifts! ... Full Sour Garlic Pickles. From $10.00. Details Quick Shop. Horseradish Half Sours. From $12.00. Details Quick Shop. Horseradish Pickle Chips. From $8.00. Details Quick Shop. Save $7 20 Person Pickle Party Pack. Preheat the oven to 350 degrees. Lightly grease a 8"x4" loaf pan. In a medium bowl, whisk together the flour through garlic powder. In a large bowl, whisk together the oil through sour cream. Stir the dry ingredients into the wet until just combined. Fold in the pickles and dill weed until just combined. Search: Pickle Recipe. The process for making them is simple, heat the vinegar, lime juice, salt, sugar, and spices together then pour the hot pickling liquid over thinly sliced onions Pickling vegetables throughout the summer is one of the best ways to capture the season’s produce In the first small bowl add the flour Perfect Pickled Eggs 7 simple.
Preparing the Cucumbers. Wash the cucumbers well. Slice the cucumbers into quarters lengthwise. Place the cucumber spears in the glass jars or plastic container. Add the dill, garlic, bay leaves, peppercorns, and mustard seeds to the cucumbers. The cucumbers can be sliced into rounds instead of spears. In a saucepan combine the water, vinegar, honey, red pepper flakes and salt. Bring to a boil over high heat. In a jar pack the onion and garlic. Pour the hot vinegar mixture over the onion. Put the lid on and leave to cool. Refrigerate for at least 2 days before eating. Store in the fridge for up to 1 month. Remove the pickling liquid from the heat and let it cool completely. Drain the ramps and pat them completely dry. Arrange the ramps in a 1-quart jar and pour the room-temperature pickling liquid in over the ramps. The ramps need to be completely submerged. Store in the refrigerator and eat at your leisure. Serves 4. Ingredients 2 Tablespoons of white sugar 2 Tablespoons of rice vinegar ½ cup of water 1 small Hatch chile, sliced crosswise into ¼ inch thick rounds (about 1/4 cup).
Combine vinegar, water, salt, sugar and peppercorns in a non-reactive pot and bring to boil. Remove from heat. Pack garlic cloves into 2 sterile pint jars. Pour brine into jars to cover garlic, to 1/2" from top of jar. Wipe rims of jars and cap with lids and bands. Process in a boiling water bath for 10 minutes. ¼ to 1/3 cup quick-pickled thinly sliced red spring onions or small red onions; ¼ to 1/3 cup small Thai basil leaves or ¼ cup cilantro, mint, small sweet basil leaves, or a combination ... Chive blossoms, sliced chives or garlic chives for garnish (optional) 1. Heat 2 to 3 teaspoons of oil in a small nonstick skillet over medium heat. Add. instructions. In a medium bowl, combine the apple cider vinegar, water, sugar and kosher salt and whisk until the salt and sugar have dissolved. Add the sliced onions to the brine and press the onions into the liquid to cover. Let rest for 60 minutes. Instructions. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar. Store in the fridge for up to two months.
Instructions. First, place apple cider vinegar, white vinegar, red pepper flakes, salt and honey into a mason jar. Screw the cover on and shake the jar until the salt and sugar have dissolved. Then, place the sliced onion into the jar. Be sure that all of the peppers are covered in vinegar. Place the lid back on the jar and give it one more shake. Method. 1. Begin by making the pickling liquor. Place the sugar in a pan with the vinegar and water and bring to the boil, stirring to dissolve the sugar. Add the pink peppercorns and season with a pinch of salt. Leave to cool. 2. Once cooled, place the wild garlic buds in a sterilised jar and pour the pickling liquor over the top. Heat the vinegar, water, and spices in a saucepan until it comes to a boil. Remove from the heat and add the sliced onions, giving everything a stir to combine. Let sit for 5 minutes, then pack the onions into a wide mouthed pint sized mason jar. Pour the liquid, including spices, over the onions.
Slice onion in half, leaving root end in tact. Slice into 1/8″-1/4″ thick slices. Measure sugar & salt. Measure vinegar. Heat vinegar, water, sugar and salt to boiling. Allow to cool. Crush garlic. Break apart onion slices. Pack into canning jars. . The most pickled products in one place. We carry authentic Cajun pickled snacks that have been around since 1933. ... Quick view. Tennessee Sunshine Sauce 2 Pack - 5 oz. Tennessee Sunshine. $11.99 $14.99. Quick view. Penrose Big Mama Pickled Sausage - 12 Singles. ... J&S Quail Farms Garlic & Dill Pickled Quail Eggs - Pint. J & S Quail Farm. $13. Make the pickled peppers: Place 1 crushed garlic clove in a hot jar, and pack jar tightly with vegetable mixture, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. Ball® Pickle Crisp to jar, if desired. Ladle hot pickling liquid over vegetables, leaving 1⁄2-inch headspace and completely covering the vegetables. ... It is a quick and easy way to.
Pickle! Pour hot brine liquid carefully into the jars with a funnel. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine, if necessary. Seal jars, label, and refrigerate. Cover the jars with lids and let cool on the countertop. Search: Pickle Recipe. For food safety, adjust the recipe to be about 3 times the amount of vinegar to water Quarter 4-5 small cucumbers and place in the jar until filled, but not too tightly, allow room for the vinegar mixture to soak in Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck Bread & Butter Pickles are the perfect. Bring to a boil and stir 1-2 minutes or until the sugar has fully dissolved. Slowly and carefully pour the hot brine into the jar over the beet. Push the beets down into the brine if necessary. Screw a lid onto the jar and invert once or twice so the dill gets evenly distributed. Let cool at room temperature. Remove the pickling liquid from the heat and let it cool completely. Drain the ramps and pat them completely dry. Arrange the ramps in a 1-quart jar and pour the room-temperature pickling liquid in over the ramps. The ramps need to be completely submerged. Store in the refrigerator and eat at your leisure.
Step 1. Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar. Advertisement. Step 2. In a small saucepan. Check the pickles for signs of off-odors and mushiness of the pickles. If these signs are absent, the pickles are safe to eat. Sometimes the fillers (anti-caking agents) in regular table salt may cause slight cloudiness, so always use pickling salt. Hard water might also cause cloudiness. Prep the Pickle Jars: Place the sprigs of dill and garlic slices into the bottom of your mason jars, along with the pickling spices. Add in the cucumber slices, followed by the last of the dill and spices. Set the jars aside for now. Boil the Pickling Mixture: Bring the water, vinegar, sugar and salt to a boil. Directions. Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve the salt. In the meantime, place cucumbers, garlic, and chives in a clean glass jar or container. When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients.
Place the onions in a heat-proof glass bowl and pour boiling water to cover. Let sit for 30 seconds, then carefully strain the onions. Add the softened onions to the jar and stir to evenly distribute the flavorings. The onions will be ready in about 30 minutes, but are best after a few hours. Store in the refrigerator. Search: Pickle Recipe. Meaning of Methia Keri Athanu: Methia = split fenugreek seeds (methi kuria), keri=mangoes and athanu=pickle You can make delicious deli-style pickles in only 15 minutes with my easy to follow recipe Jalapeño dill pickle dip goes well with corn chips, potato chips, and crackers If there's something that all Indian kitchens are always well-stocked with, it. Slice onion in half, leaving root end in tact. Slice into 1/8″-1/4″ thick slices. Measure sugar & salt. Measure vinegar. Heat vinegar, water, sugar and salt to boiling. Allow to cool. Crush garlic. Break apart onion slices. Pack into canning jars. Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake. Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period.
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- The Garlic Pickles are our top flavor packed pickle, perfect for fans of a classic Full Sour and slathered in a smooth and savory garlic puree. Real, salt-water brine fermented cucumber pickles contains naturally occurring probiotics that are optimal for gut health. Culinary + Pairings Enjoy these delicious garlicky pickles sliced on your sandwich or chopped into your salad. The perfect savory ...
- Directions. Prepare a small boiling water bath and two pint jars. Divide the dill seeds and black peppercorns between jars, then pack trimmed scapes into jars. In a small pot, combine vinegar, pickling salt, and 1 cup plus 2 tablespoons (280ml) water and bring to a boil over high heat. Slowly pour hot brine over the garlic scapes, leaving 1/2 ...
- Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds. To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Instructions. Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a simmer and stir to ensure the sugar and salt are dissolved. Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged.
- Instructions for Making Pickled Garlic Regardless of the recipe you choose, the process is the same. Start by placing dry spices into the bottom of each sterile canning jar so that all jars get the same amount. It's usually around 1/2 to 1 tsp of any given spice per jar. Heat vinegar, water/wine/juice, sugar, and salt to boiling.