Mezza Wasabina Bright, jagged leaves and crisp mustardy taste calls to mind the bold flavors of traditional wasabi. Larger ‘mezza’ size makes mezza wasabina an excellent choice for salads, or as a garnish with your favorite entrée, soup, or appetizer. One of our most memorable and flavorful greens!
Mezza Mizuna Light, spring-green coloring and mild mustardy taste make this mezza one of our most versatile. Dynamic, jagged-edged true leaves are perfect for adding contrast to a salad, or as a larger garnish. Also excellent with soups, wraps, or served with your favorite entrée!
Mezza Red Mustard Frills Scarlet-speckled coloring with frilly true leaves and robust, peppery, mustard taste. Larger, mezza size makes this an excellent addition to salads, but it can also be used in soups and entrees, or served atop your favorite appetizer!
Mezza Komatsuna With light purple coloring and mild mustard flavor, this gorgeous mezza green is one of our most unique. Broad, ovular leaves with slim translucent stems make for a variety of plating options. Use in a salad or top your favorite dish or appetizer with this delicate garnish with big flavor.
Mezza Arugula Nutty and peppery, this popular mezza green is the perfect complement to any dish. Larger teardrop shaped true-leaves and heart-shaped primary leaves make for a variety of plating options. Great on pizzas, omelets, and pasta. Also great in salads!
Mezza Red Kale Dynamic, dinosaur-like leaves with purple veining and mildly bitter flavor. Larger, ‘mezza’ size makes this an excellent addition to salads, but it can also be used in soups and entrees, or served atop your favorite appetizer. All the benefits of mature kale but without the fibrousness! limited time offering


Delicious and Healthy Food for your Child (Part 3)
“It’s just been so great!”
With a passion for non-profits, Matthew has been working at the UCC Flex Child Care Centre for a year. Believing that children are the future, Matthew’s passion shines through from the child to the parent and the staff. He is a firm believer in education and as such, wishes to educate others on the importance of nutrition. Parents as well as caregivers play a key role in making healthy choices for children but also teaching children to make healthy choices for themselves. Learning healthy habits at a young age can reap benefits for a lifetime. Letting your child help in the selection of healthy foods and in the preparation of them can prove to be a fun family time.
As an example of Matthew’s belief and commitment to educating others on the value of nutrition, he is already scheduled to speak at two conferences in 2016. Not bad considering it’s only early March!
Healthy snacks Matthew serves and you can too
1. Yummy roasted chickpeas seasoned with salt and vinegar
2. Fresh spinach dip with sour cream and cheese. Served with whole wheat pita
3. Carrot, raisin, ginger fruit loaf with blueberries
4. Pizza fingers made from whole grain, homemade tomato sauce and parmesan with some watermelon as a side
5. Sundried tomato hummus served with crudité platter (or veggies in kids terms) and bananas
To learn more about our Child Care programs visit ymcawo.ca/child-care


A fruit juice company, CHI Limited, has launched the ‘Chivita with Meals’ campaign to inspire consumers to patronise the brand.
According to a statement, the range of Chivita juices include Chivita 100%, Chivita Active, Chi Exotic, Happy Hour by Chivita, and Chivita Ice Tea, which it said are a great combination of taste and nourishment which complement your everyday meals.
It said the campaign aligns with the popular trend amongst Nigerians who enhance their everyday dining experiences by complementing great tasting meals with nourishing beverages.
According to Brand Manager, CHI Limited, Mr Oladapo Olanrewaju, “We developed our exciting communication in response to consumer feedback that tells us these two flavours are consumer favourites for pairing with meals, which gives them that great, pleasurable meal experience every day.
Speaking on the campaign, CHI Limited Marketing Director, Mrs Toyin Nnodi, stated that, “The Chivita with Meals campaign aims to reinforce the fact that Chivita is the perfect fruit juice complement for your daily meals.
“Any one of our Chivita fruit juices with your meal not only delights your taste buds, but also contributes to boosting your immunity and supporting your goal towards achieving good, optimum health,” she said.


Crock Pot Recipes
As the fall season slowly creeps in to Southern California, aside from the changes in wardrobe (scarves and boots, yay!), I am looking forward to the change in meal planning that comes with cooler weather. When I think fall food I think soups, hearty grains, spiced breads, and warm beverages. Last week a friend and I were discussing the awesomeness that slow cookers or crock pots are and how many uses they have, especially as the temperatures drop. With a slow cooker you can prepare endless amount of appetizers, meals, desserts, drinks, and even scent the air with home-made potpourri. With all it does, slow cooker’s can help simplify any party planner’s or hostess’s to-do list.
Slow cookers first came into use in the early 1970’s and are most notably made under the brand name Crock Pot. Their design has changed little over the years, I have a hand-me-down from my mom and I swear the thing is older than I am but still has all the functions I need and works great. The typical design of a slow cooker is a ceramic or porcelain basin that is inserted into a metal electric heating unit. Most slow cookers will have a few different heat settings and you can find them in many different sizes.
There are many benefits to using a slow cooker, and all of them definitely apply to help make entertaining easier. Kerry at Squakfox gives us a great breakdown of 6 reasons to use a slow cooker including:
-Cooking is easy
-Cleanup is easy
-Meals are tasty
Now for my favorite part, RECIPES!!
Breakfast: Hearty Barley Grains
I love making hearty grains for breakfast. You can make plain barley and add in dried fruits and nuts the next morning, or make an actual recipe the night before like the one above.
Dinner: Beef Carnitas
Making meat in a slow cooker can be as easy as throwing in the type of meat you want and any simmer sauce and building your meal from there. Add a couple ingredients and season the meat yourself with a recipe like the one above!
Soup: Bean Vegetable Soup
And this category is why I’m so excited for fall! Complete meals that come in one dish just cannot get easier, and that’s exactly what you can do with a soup recipe like this!
Dessert: Apple Crisp
Another great fall food is apples, so why not make them into a yummy dessert using a slow cooker.
Beverage: Mulled Cider
Not only is this a great tasting beverage, it will also make your house smell amazing! When serving, you can mix in different types of alcohol like brandy to help give it a kick
These recipes are just a start with what you can do with a slow cooker. Using a slow cooker can make your every day life easier, but when it comes time for you to plan your next party keep a slow cooker in mind to help along the way. Have fun, be creative, and enjoy how much easier party planning (and life!) can be with a slow cooker this fall!
(Photo credits to www.bostonharborislands.org and www.vintagegoodness.blogspot.com)


Supplier: Medtrition, Inc
Without the following allergens: Gluten Egg Wheat Lactose Soy Nuts Sesame seeds Lupin seeds
ProSource Gelatein 20 is a sugar-free gelatin containing 20 grams of high-quality hydrolyzed protein. It tastes great, comes in ready-to-serve, 4-fluid-ounce cups, and is low in electrolytes and residue, making it an excellent protein source for renal and bariatric patients, and patients on clear liquid diets. ProSource Gelatein 20 is also appropriate for dysphagia patients who require honey-thick and nectar-thick consistencies.
It is produced in two great flavours: Fruit punch & Orange.
Maintaining protein stores is essential for recovery. Patients who are protein malnourished or who have lost lean body mass—the engine that drives metabolism—are at an increased risk for complications. Without adequate protein intake, patients who undergo surgery heal more slowly.
One cup of ProSource Gelatein 20 contains 20 grams of protein, or as much protein as a three-ounce serving of chicken breast.
PRODUCT IS INTENDED FOR DIETARY THERAPY OF CONDITIONS REQUIRING ELECTROLYTE RESTRICTED DIETS AND OF PROTEIN DEFICIENCY CONDITIONS (HYPOPROTEINAEMIA).
SPECIALLY APPLICABLE FOR:
- Pressure ulcers and non-healing wounds
- Diabetic diseases /Diabetic foot ulcers
- Post-operative after bariatric surgery (surgery for pathologic obesity)Bowel surgery
- Renal disease and renal transplantation
- Pre- and post-operative surgery
- Pediatric diseases
- Protein malnutrition
- Low serum albumin
100 ml 118ml Energy value (kcal) 67 80 Total fats (g) 0 0 – of which saturated (g) 0 0 Carbohydrates (g) <1 <1 – of which sugars (g) 0 0 – of which fiber (g) <1 <1 Protein (g) 16,9 20 Sodium (mg) 25,4 30 Potassium (mg) 101,7 120 Calcium (mg) 44 52 Phosphorus (mg) 0 0 Osmolality (mOsm/kg) 185 185
Store at room temperature.
Ideally served cold.


Want to be a hero? Invite Charo Chicken to your next get-together. Your guests, office colleagues, and clients will love the fresh grilled selections and sophisticated flavors… you’ll love the price and convenience.
Fired Grilled Chicken
For 12 persons minimum and up to 500
2 Pieces Catering per person 4.99 . w/1 side 6.99 . w/2 sides 8.99
3 Pieces Catering per person 6.49 . w/1 side 8.49 . w/2 sides 10.49
All chicken catering orders include tortillas and salsa
For large party orders, please call a day in advance to ensure timely delivery.
Charo Burrito Platter
Charo Burrito Starting at 46.99
Fiesta Ensalada Platter
Charo Burrito Starting at 28.99 Also available without chicken breast
Hot and BBQ Wings
Hot or BBQ Wings 24pcs 25.99
Moe's Famous Potato Platter
Moe's Famous Potato Starting at 28.99
Taco Platter Starting at 38.99


Sunday August 21st
The class with meet at 4pm for grocery shopping followed by the cooking lesson to begin at 5:30 and end with a four course Tuscan dinner. This Tuscan cooking class and dinner in Westport, MA is hosted by Dedee and Bill Shattuck in the gallery and features Chef-Instructor Angelo Guida of Food.Stories.Travel, in addition to some vendors that will be introduced during the grocery shopping hour!
PRICE: 109$ per person including visits to farmers, class, dinner, food, wine, water, taxes and tips
During this class Food.Stories.Travel will share more information about their upcoming tour "Art and Food in Tuscany" at the end of April 2017, where you will meet with food producers and different artists of the region. Contact Food.Stories.Travel if you have any questions by CLICKING HERE.
Register quickly as space is limited.
***To register visit http://foodstoriestravel.com/cooking-class-and-dinner
Call the gallery at 508-636-4177 with any questions you may have.


Since 2005, Itiban Pescados is a Brazilian company with expertise in the whole chain of fish market: fish-farming, extractive fishing, import and export, frigorific, wholesale, direct and indirect distribution and retail. With a humble and hardworking origin, Itiban family brings as part of its tradition, mastery and quality, from farming and fishing to the final distribution.
We are the first company arranged in vertical integration in Brazil, thus, we ensure that your food is being well handled and cared from start to finish. We have love to what we do, and we are improving on it every day.
Itiban cares for the good treatment and respect, and believes that the final consumers must rely on and be satisfied with the product that arrives at their homes, therefore, we train and prepare our collaborators to together we grow in the food market.
We work all over the country to provide health and healthy food to you through our products. All our process, from farming to distribution, follow the regulatory norms.
Our main goal is to motivate fish and seafood consumption in the world through quality and affordable price, increasing our consumers’ longevity and healthy eating habits.
We have the differential in fish and seafood. Count on us!
Headquarter: Avenida São Miguel, 3359 | Ponte Rasa
São Paulo/SP | 03871-000
+55 11 2026-3800 | +55 11 2365-3800
Branch Itupeva: Rua Um, 259 | Eco Park Empresarial
Santa Julia | Itupeva/SP | 13295-000
+55 11 4496-6096 | +55 11 4591-2169
Branch Recife: Travessa da Estrada da Mumbeca, 305
Galpão C | Guabiraba | Recife/PE | 52490-005
+55 81 3371-1652
Branch Ribeirão Preto: Rua Raul de Faria, 160
Parque Anhanguera | Ribeirão Preto/SP | 14095-560
+55 16 3617-1196 | +55 16 3617-2033


Lobster Roll, 8-pack
Only an authentic brioche recipe will do for this soft, buttery lobster roll. Perfect for sharing or savoring solo, this 8-pack of 8-inch rolls ensures you can enjoy the taste of coastal indulgence anytime, anywhere. Made with real butter, real eggs & real milk.
Length: 8 Inches
- Traditional Italian Style Dough
- Fully Encrusted with Sesame Seeds Using 360 Degree Seed Coating
- Denser Dough Perfect for Both Cold & Hot Sandwiches


Our colors are apple red and aqua. When I began researching cakes, I was, of course, attracted to color and all of the possibilities that exist with fondant. However, Tobe requested that we stay away from highly colored fondant. He reasoned that it would discolor guests' teeth. As such, I decided that ribbon would be the best way to incorporate color.
This is the vintage cake topper I just bought. I think this couple is adorable. What's not to love about those red lips and long eyelashes? As seen in the photo above, I will make a little background for the couple, so they don't seem so lonely and small on the cake.
I asked our cake artist, Tashil, to imitate the icing patterns on this cake. Each layer will be a different flavor: red velvet, chocolate, and vanilla. The cake will be frosted in cream cheese frosting and will have a complimentary filling.
The top layer--the layer the couple traditionally freezes and keeps for a year--will be decorated in these delicate ruffles.
In the coming days, I will be doing the following cake-related activities:
* Shopping for a cake stand (the cake artist rents them, but I don't want to worry about returning a cake stand or it getting damaged or broken)
* Making the background for the topper
* Working with the cake artist on one of the unique cake flavors: macha (green tea). See a recipe HERE


CHINESE CASUAL DINING
An Exquisite Chinese Dining Experience
Peach Garden’s Chinese Casual Dining concept brings you the award-winning cuisine of Peach Garden Chinese Restaurant with a more relaxed vibe, resulting in an exquisite dining experience that is perfect for all your special occasions.
PEACH GARDEN @ CHINATOWN POINT
Renowned for their quality culinary offerings and distinguished fine dining experiences, Peach Garden has established their fine, casual dining extension – Peach Garden Chinese Casual Dining – at Chinatown Point, the newly redeveloped premier dining and travel mall at the heart of Singapore’s bustling Chinatown precinct. The new establishment aims to offer the best of both worlds – its signature award-winning Peach Garden Chinese Restaurant culinary expertise coupled with its comfortable Peach Garden casual dining experience.
PEACH GARDEN @ THE METROPOLIS
PEACH GARDEN @ CHANGI AIRPORT T2
Travellers arriving at or departing from Changi Airport can now savor the delightful blend of traditional Chinese cuisine with a modern twist at the recently reopened Peach Garden Chinese Casual Dining located in the departure hall of Terminal 2.
This restaurant offers an extensive all-day dining menu, featuring beloved signature dishes and timeless classics, as well as a diverse array of delectable dim sum options.
Open daily throughout from 10.30am to 10.30pm. Private Rooms Available.


If you click on on hyperlinks we offer, we may obtain compensation. I would underneath no circumstance provide cooked chicken bones to a canine. I love eating strain cooked rooster bones and consuming the marrow inside them however even those bones can splinter into very sharp items which can do serious hurt. However, bones may cause damaged teeth, particularly if their dimension and shape allow dogs to get them between their molars and crunch down. Knuckle bones may be safer due to their shape, particularly for big dogs and aggressive chewers.
Getting your dog in shape takes some planning, however we’re here to help. We have some fast ideas and our picks for one of the best pet food for weight reduction. “Puppy food is suitable for adult canines provided that the adult dog won’t become obese on a higher calorie meals,” Shepherd says. Annamaet Lean takes nearly all of its animal protein from chicken meal.
Each serving also accommodates high quality lamb protein together with nutritional vitamins and minerals to supply balanced adult diet in your furry companion. Pupper Fuel is formulated to help optimum health and peak efficiency through the use of all-natural components. This grain-free food contains wealthy lean protein sources, corresponding to free-range chicken, together with fruits, greens, and simply digestible protein. If your dog’s both obese or slightly obese, there are numerous different things you can do to get him again right down to a wholesome measurement apart from feeding a weight-loss pet food. The greatest dog food for weight reduction is one that’s low in calories. “Changing to a lower-calorie meals might help,” Dr. Zach Marteney, a veterinarian and medical director at Meadowlands Veterinary Hospital in New Jersey, advised The Dodo. In reality, you may not necessarily need to purchase specialty weight-loss meals in any respect.
- Small canines are tiny but mighty, with the next metabolism that quickly burns by way of the calories they consume.
- It contains 27% protein, 15% fats, three.5% fiber, and 381 kcal per cup.
- As the one that you love canine companion enters their golden years their dietary needs will change with them, however how will you know what meals is greatest for them?
- If caloric intake is one side of the body weight coin, train is the opposite.
- The very first thing you can do to help your canine shed pounds is to extend the intensity and size of your daily stroll.
- When a canine is obese, it implies that they’re carrying round extra weight within the type of fats.
In his years of expertise, Swanson has tested a few human-grade pet foods in his lab. It’s essential to notice that our experts did not endorse any of the products in this information. When you assume about it, this makes sense since most veterinarians agree that the best dog food for every animal will range based on numerous factors. For this information, we consulted veterinarians and a professor of animal nutrition to tell our recommendations. They helped us understand what qualities to search for in a wholesome dog food and what to avoid. From there, we used the information gathered to information our alternatives.
The Best Guide To Low Calorie Dog Food
They’ll end up going to the lavatory more incessantly because of the excess fiber, and feeling unsatisfied because they’re not getting sufficient protein. Take a look at a number of the highest-quality off-the-shelf raw meals products. These foods also comprise elements like vegetables, seafood, eggs, and bone. Although your canine doesn’t must eat grains, they do need greens and other components with diverse nutritional values. If your canine is just eating muscle meat and organs, they’re going to remain overweight in addition to leading to missing some essential vitamins. The Farmer’s Dog offers freshly made, human-grade meals that pet house owners could technically eat too.
The Try This, Get That Information On Diet Dog Food
Feed extra protein and veggies, with no simple carbs … and solely wholesome fats. Supplement your dog’s current meals with add-ins like veggies, fruit, eggs, sardines. You can embrace non-starchy veggies like broccoli, green beans, celery, or asparagus. Include low-sugar blueberries, raspberries, blackberries or cranberries. This is the follow of maintaining the bowl full for your best low fat dog foods canine to eat at will. But you have no way of figuring out how much he’s eating through the day, so it’s a nasty idea for an chubby dog. Here are the most effective foods to help your canine shed weight.
Another good choice is Wellness CORE’s Reduced Fat Recipe if your canine wants a grain-free food regimen. Like any grain-free choice, ask your vet before serving Wellness CORE. Have lingering questions on one of the best dog foods for losing weight? Curious about something associated to weight-control formula foods? Check out these generally requested questions surrounding the subject. Multiplying this by a factor of 1 means that she’d must eat about 332 Calories per day to lose weight safely. As a ballpark determine, many vets advocate chopping the daily caloric intake of overweight canines by about 25%.
Choosing Diet Dog Food Is Easy
Maintaining the ideal weight for your canine will have a positive influence on not simply its well being however its total mood and life-style. If your pooch seems to be placing on these additional pounds, resort to day by day train and look for the most effective canine foods for weight reduction.
Like human meals brands, dog food manufacturers use marketing to make their products extra interesting. But to know the reality about the appropriateness of a pet food, look to the diet label. One place to get began is this helpful reference from the WSAVA. The high things to look for are the AAFCO complete and balanced assertion, guaranteed analysis , and calorie content. A raw food regimen consists of raw meat, bones, fruit, greens, raw eggs, and yogurt or another dairy product. Coli and Listeria monocytogenes, and genes that promote antibiotic resistance. Shepherd says that freeze-dried meat products must be considered raw meals and averted because their manufacturing process does not get rid of disease-causing pathogens.


A Night of Fine Dining
15 September 2011
The evening began with champagne and canapés served in the Lowry galleries.
The champagne was an excellent Perrier Jouet, while black pudding and fried quail’s egg canapé was, to my mind, the choicest on show. Between bites and quaffs one took in the always surprisingly heterogeneous work of the great Mr. Lowry.
We then decamped to the Lowry Restaurant for a five course meal, each course to be served with a different wine. To begin, there was a splendid squash served with ‘The Bandit’, an Australian wine that threatened to steal one’s breath away. It stood tall and it abundantly delivered. This was followed by potted ham and herb salad for me and, for my companion – who was and is vegetarian – spiced chickpea and aubergine caviar. Among other favourable comments, she commended the kitchen for presenting this and the later vegetarian dish in a similar setting to my own.
Next there was wild sea bass with braised chicken wing, brown rice and lentils. Instead of the sea bass and braised chicken wing (my favourite course, by the way), my friend enjoyed woodland mushroom loaf and cauliflower puree. These were puy lentils, incidentally: we asked Lisa-Marie, our waitress, about their provenance and she was very helpful in finding out and coming back with the information.
Our fourth course was Grilled Kidderton Ash, Kidderton Ash being a kind of goat’s cheese and a very tasty one at that.
Even though we were in Salford and this event was part of the Salford Food and Drink Festival, our sweet was… Manchester Tart! Like Big Brother, it seems one cannot escape from the looming neighbour. Having said all that, the tart was tantamount to scrumptious: the pastry lovely, thin and crisp; the raspberries fresh, gentle to the bite yet firm, and delightfully complementing the whipped vanilla custard; and the abundant coconut freshly flaked. Not exactly an irrefutable proof of God’s existence, but made in heaven all the same.
Of the five wines, my favourite was the Silverlake from New Zealand, fresh as a summer dawn. At the end, the Grant Burge port, which was served with chocolate truffles, deserved to be drunk in a wood-panelled library with a sliding door leading to a secret compartment, just as in the John Ashbery poem. We were served four such truffles by the way, but I was allowed only one – so you know they must have been good.
At the close, we were both agreed that it had been a very enjoyable evening and had exceeded our expectations. The food had showcased the talents of Oliver Thomas, The Lowry’s head chef and his team, but the service from the waiting staff had been a treat as well: they were helpful and friendly, responsive to our requests yet unobtrusive. A fine night all around in fact.


Monona library event features Crema Café chef | Arts & Culture
The Monona Public Library will be hosting their Seasonal Chefs program featuring the chef of Crema Café, according to a release.
Tastes of Summer on June 25 will include live cooking demonstrations by Crema Café’s Chef Dave using produce from local farmer’s markets, organizers said. Free sampling for all attendees and a question and answer session will also take place.
The Seasonal Chefs series has been an ongoing program at Monona Library for the last three years, according to the release. Local chefs from a variety of restaurants host a night of demonstrations, sampling and answering questions about food and cooking.
"We’re bringing together local chefs and local food within a library setting," said Toni Streckert, information services coordinator at the Monona Library. "It’s a great way of going local at a programming level for public libraries, and a unique experience for our patrons."
The program is free and open to adults and teens ages 12 and up. Space is limited, so organizers suggest registering in advance.


When it comes to cultivating a happy, healthy vagina, it is an inside job. What you put in your tummy affects your overall health and wellness, and that includes your private parts. Nourish your body with nutrient-rich foods, and we promise your vagina will thank you — potentially with mind-blowing orgasms. Now that we have your attention, read on for the ultimate vaginal-health-boosting diet tips.
In praise of prebiotics and probiotics
Healthy gut, healthy vagina. To maintain normal pH levels and fight infections, your body, that includes your vagina, needs healthy bacteria. The best way to achieve this and also ward off conditions like vaginitis and vaginal discomfort during sex is to eat a combination of probiotic and prebiotic foods, according to Dr. Brian A. Levine. Add to cart: Prebiotic — bananas, barley, cocoa, and oats. Probiotic — Greek yogurt, kimchi, pickles, sauerkraut, tempeh, and kombucha. Keep in mind that pungent-smelling prebiotic foods — like onions, garlic, asparagus, and leeks — can affect how your vagina smells, so you may want to weigh that fact against their excellent health benefits. Just saying...
The sweet taste
Keep your vagina sweet by eating lots of sweet potatoes, which are not only delicious but are also proven effective in helping maintain good vaginal health, thanks to their potent Vitamin A properties. According to the experts, Vitamin A helps strengthen uterine walls and promotes good production of the hormones that keep our energy levels up. Sweet potato pie, anyone?
It’s good to be green
When mom told you to eat your veggies, she was onto something, though we doubt she had any idea about the benefits kale, broccoli, and avocado have when it comes to vaginal health. Kale is rich in vitamins A and C, which improve blood circulation, boost immunity, and combat vaginal dryness, itching, and burning. The healthy fats, vitamins B6, and potassium in avocados keep vagina walls healthy and lubricated (seriously important). As for broccoli, studies have shown its rich flavonoid kaempferol properties can significantly reduce the risk of ovarian cancer.
Keep your vagina hydrated
Here’s another reason to keep up those eight glasses of water a day: staying hydrated can help prevent odors down there. "The vagina is just like the inside of the mouth," says Dr. Levine. That said, if you’re thirsty, chances are your vagina is also in dire need of a drink. Take hydration levels to a new level by also enjoying plenty of water-rich foods like watermelon, celery, lettuce, strawberries, oranges, and peaches. Which, now that we mention it, sounds like the perfect smoothie.
Give your vagina a drink…
In addition to H2O, nurture your vagina with acidic juices. Start the day by mixing a glass of warm water with the juice of half a lemon and raw honey for taste. The acidity in the lemon maintains your vagina’s healthy pH level, while its antioxidant properties boost immunity and protect your cells against free-radical damage. And do believe the vagina hype about cranberry juice — cranberry is also renowned for its acidity, which promotes healthy bacteria and fights off the harmful bacteria that causes UTIs and vaginal infections. We’ll drink to that.
All hail the trail mix. Almonds and pumpkin seeds are brimming with zinc, which acts to help regulate your menstrual cycle and prevent dryness, itching, and burning. Ditto with flax seeds, which can be sprinkled on your cereal, salad, or blended into a health-boosting green smoothie. A rich source of phytoestrogens and omega-3 fatty acids, flax seeds increase estrogen levels and combat many vagina issues, including menopausal symptoms. Hot flushes be gone.
And finally, the O glow
We all want a happy, healthy, sweet-smelling vagina, but we also wouldn’t say no to mind-blowing orgasms, thank you very much. When it comes to natural aphrodisiacs, the bad news is that oysters are kind of passé. The goods news is that many of the foods mentioned above make the sexual cut. So go wild with strawberries, avocados, almonds, dark leafy greens, and oranges: all are shown to help strengthen your climax. But also add to cart pronto: figs, eggs and, ahem, fatty fish.
Let the toe-curling begin…


KALE. If you had asked me a couple years ago what that word meant, I would have had to grab a dictionary. Somehow I managed to grow up my entire life without ever learning what this food item was, much less even hearing the word. Now I have come to find out that during all of those years of my life I was actually missing out on one of the healthiest vegetables on the planet. According to my research, this super food is an excellent source of antioxidant vitamins A, C, and K, amongst many, many other nutrients. (Seriously, I was going to try and provide the full info for you, but when I Googled the word “kale” I got an entire book’s worth about all the benefits it brings.) If you’re interested in learning more, check out this site for some great info.
CHIPS. If I was being completely honest with you about my true feelings for kale, I would have to admit that I don’t really like the taste of it by itself. It’s a leafy green that you can eat like salad if you like, but I have really needed some more tasty alternatives for working it into my diet. As Nicki suggested last week, it is the perfect veggie to throw into a soup or smoothie (which I love) but my favorite use of kale so far would have to be the wonderful chips that they make. I don’t know about you, but I think snacky foods are sometimes the hardest to find healthy options for. I mean, I’ve never met someone who didn’t like chips! So here’s a great alternative to get your chip fix, but without all of that bad stuff that chips normally bring with them.
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon salt
- Preheat an oven to 350 degrees F. Line a cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick kale stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
- Drizzle kale with olive oil and sprinkle with salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
*You might also try adding garlic or parmesan cheese to enhance the tastiness
Let us know how they turn out for you, and if you have any other good kale recipes!


The paper presents basic physical and chemical properties of palm oil, its application in the food industry. The problem of the palm oil influence on human health is considered. Palm oil is currently the most common type of vegetable fat in the world, the use of which in the food industry is increasing every year. Production of palm oil from 2015 exceeded the production of soybean oil and rapeseed and took the first place among the production of vegetable oils, ahead of 2.5 times production, even sunflower oil .Today palm oil is included in almost all food products from confectionery to dairy products. It can be found in the recipes of chocolate, bars, yoghurts, sweet cheeses, margarine, hard and fermented cheese, ice cream, sauces, dumplings, and so on. Thus, Nestlé, the world’s largest food producer, buys 420,000 tons of palm oil per year. The palm oil is used due to its physical and chemical properties, which provide the ability to remain in solid and semi-solid state at room temperature, unlike most vegetable oils. These properties of palm oil allow manufacturers to apply it as a natural substitute for partially hydrogenated vegetable fats. At the same time, the World Health Organization has officially recommended to reduce the consumption of saturated fatty acids, while palm oil is compared by the level of danger to such food products as butter and cream, meat, eggs, chocolate and lard. The analysis of scientific and experimental and clinical studies showed that palm kernel (palm kernel) and red palm oil used in the food industry today are obtained from the pulp of the fetus. All vitamin A is found in fetal wood pulp and is processed separately from the fetal nucleus. Therefore, the cheapest varieties of ordinary palm oil do not contain vitamin A. This oil has a grayish-white, rather than a red hue, because all the vitamin A in the processing goes to the red palm oil. The obtained results of experimental researches prove the negative influence of palm oil on metabolic processes, the result of which is overweight and obesity. Thus, in recent decades there has been a progressive increase of the number of overweight and obesity cases both among adults (up to 35%) and among children and adolescents (up to 25%). And this growth is 10% from the previous for every 10 years. However, it is known that overweight and obesity are important factors in the development of cardiovascular diseases. It should be noted that for countries in Africa and Southeast Asia with high consumption of common palm oil, there is a problem of vitamin A deficiency. It is known that vitamin A deficiency causes night blindness, and acts as a risk factor for low disease, especially in preschool children and pregnant women. The urgency of conducting complex experimental studies of the influence of palm oil on different systems of the organism increases with each passing day. There is evidence of the effect of prolonged excessive use of palm oil on morphological changes in the primary lymphoid organ of thymus. Experimental studies show different effects of palm oil on reproductive function. Taking into account the ever-increasing consumption of palm oil in the world and Ukraine's integration into the world economy, there is a need for scientific and experimental research into the influence of palm oil on the morpho-functional state of the human body. The obtained results showed that prolonged use of palm oil led, first of all, to the violation of cardiovascular and immune systems, causing ambiguous changes in the reproductive system. The conclusion was made on the necessity of further study of the influence of palm oil on the organism, in particular, on the reproduction. We are planning an experimental study of the palm oil effects on reproductive function.
Full text: PDF (Ukr) 207K


Salsa ChickenPosted: March 12, 2012
Oddly enough, I use my crock pot way more often now that I’m at home all day than I did when I was working at my job. With a commute added in, I couldn’t really do recipes that took less than 9-10 hours, and there are a lot of recipes with shorter cooking times (even on low) that I had to pass over.
Salsa chicken has become one of my favorite recipes to make in the crock pot. It has a very high ratio of deliciousness to effort.
I use Fake Ginger’s recipe. (Usually I don’t have taco seasoning in the house so I make my own.) I like to serve it over brown rice and fry up some tortilla strips to sprinkle on top. This time around, I also threw some green onions on there. Kevin raves every time I make this!


Diabetic Diet Essential Nutrients
Diabetes balanced diet one of the most common diseases that have affected
millions of people and even cost lives. It is alarming to find out
that some people do not even know they have diabetes.
A person can develop diabetes from a poor diet, otherwise,
it can be inherited. It can be largely avoided, but if you already
have it, the best way to deal with the disease
is through a healthy and balanced diet.
There is no one-size-fits-all diet and it is the same with
a diabetic diet. An ideal diet for a person with diabetes
is something that suits their lifestyle and choices.
It would be much easier to follow a diet that
includes foods you like and are willing to try.
It may be true that if you are diabetic, you may need
to avoid certain foods, but that does not mean you can
enjoy your meals more. A very important part of a
diabetic diet is to make sure to include the necessary
essential nutrients in your food. Although there are
different ways to plan a diet for diabetics, it is
important for the diabetic to understand the proportion
and nutritional value of the food they eat.
The following nutrients should be part of a diabetic diet:
Fiber complex carbohydrates
Fiber is one of the best tools in the fight against
diabetes because it can slow down the digestion and
absorption of carbohydrates and increase the sensitivity
to insulin in the tissues, preventing the rise in blood
sugar levels. It is recommended that a diabetic avoid
refined carbohydrates. Excellent sources for this are
oats, peas, legumes, whole grains, cereals, fruits, and vegetables.
Omega 3 is good for the heart as it protects us from
hardening our arteries. Omega 3 is commonly found
in fish oils, which you can get by eating salmon, herring, mackerel, and tuna.
Omega-6 fatty acids
Omega-6 fatty acids really help fight diabetic neuropathy.
Major sources of this important nutrient are borage oil and blackcurrant oil.
Alpha-lipoic acid is an antioxidant that helps in the
absorption of glucose. For diabetic patients suffering from
nerve damage from diabetes, alpha-lipoic acid can help.
Balanced diet benefits
Many people may wonder why diet is an important part of diabetes.
Aside from the fact that having a balanced diet is beneficial,
there is no cure for diabetes, so the best way to control it is
by eating the right kinds of foods. If you also eat a good
diabetic diet, you also lower the risk of developing diabetic
complications such as blindness, nerve damage, and another heart disease.
Nikole has a passion for writing and a healthy lifestyle.
She believes that a person with diabetes can live a normal
life by following the simple guidelines for a diabetic diet
You can read more about the diabetic diet


We are a fine-food delivery service operating exclusively in central London.
That means we're catering for people who eat out a lot. You know your food. Just because you’re ordering food in doesn’t mean you should compromise – anymore than you would when choosing a restaurant.
The way we see it, we’re your personal chefs.
You decide what you want. Our chefs – and they are some of the capital’s most renowned – can help, propose, suggest. They know what’s seasonal, what’s new, what’s exciting. They’re working for you.
Those chefs aren’t the compromising types either. We needed to convince them that the dishes they create will arrive as fresh and at the same temperature as if you were in the restaurant...
Our customers love Yolk.
This is one of the most amazing things to come out of 2021. Multiple fine dining restaurants at the comfort of your home
Amazing meal and great experience.
Really impressed by the wonderful service!
Our pizza seemed hotter when it arrived than when it left the restaurant.
We’ve invested in a uniquely versatile heating system for our bikes. Our flexible heaters actively control the temperature, optimised for the dish they’re transporting, whether that is hot, up to 60°c, or chilled, down to 15°c.
Interesting fact: a target temperature of 70°C works for most dishes, according to the research we conducted with the restaurants. The silicone heaters we use can deliver temperatures up to 260 degrees.
Some do, indeed, like it hot.
Our riders are your waiters.
This isn’t a delivery service. It’s room service.


This Day Trip starts and ends in Labuanbajo and is our sample itinerary. Of course, we are happy to accommodate your suggestions and customize trips for you! Read more about us and do not hesitate to contact us!
Our driver will pick you up at your hotel at 7AM.
See how tofu is made in a factory near Labuanbajo, from the beans until the final product. Of course, you can try the fresh tofu here!
Along the way, we will stop at a viewpoint. Enjoy the spectacular coastal view of Labuanbajo and its islands.
After the viewpoint, we continue to see cocoa trees. You can even try the taste of the fruit!
We will continue our way to one of the biggest rice fields in Flores near Lembor.
Spiderweb Rice Field
See the famous spiderweb rice field near Ruteng and enjoy the view from the top of the hill. The spiderweb shape is the traditional way to divide the land between the families.
Here we will stop to see thousands of coffee trees and learn about the traditional way to roast and process the beans. Enjoy an original cup of Flores coffee!
Here we will also have our lunch with a local family. A lovely, traditional home-cooked meal by a Manggaraian mother will be served.
After lunch, we will continue to a village with traditional architecture. Notice how the roofs of the houses are shaped like the spiderweb rice fields!
After a visit to this village, we will drive back to Labuanbajo (around 4 hours). We will stop at some viewpoints and arrive in Labuanbajo between 6 and 7PM.


I will digress a moment from the "living" Australian and Tasmanian animals to write about my favorite food while I was traveling the country, which are Eastern King prawns. So every chance I had I would oder a bucket of prawns, while everyone else ordered fresh oysters, which is not my favorite food! Prawns could be found in restaurants, at local fisheries and in any grocery store. They are delicious and I am unable to find them in my local stores, so I'm glad I ate them every chance I had. They were worth the $30 AU/kilo price tag!
They are caught in the waters of South East Queensland, South Wales, Victoria and Tasmania, Australia, and they taste so fresh being caught that morning. I can see why they are the most popular species of prawn in Australia, because of their size and rich and moist flavor. They are cooked with the shell on to keep the juices and flavor inside, which of course can make for a messy, but extremely satisfying and tasty meal. I could eat a kilo, and often did, of these beautiful bright orange prawns in one sitting because they were that delectable.
With a bucket of prawns, a squeeze of lemon, and a glass of local Chardonnay, I was all set.
Sydney has the largest fish market I have ever visited. This market is filled with restaurants, cafes, a bakery (great bread), a gourmet deli, a butcher and even a bottle shop (which is the only place you can buy alcohol!) Since 1966 the fish market has been located at Blackwattle Bay, but next year it will move to Sydney's inner harbor. In addition to everything else located there, they even have the Sydney Seafood School.
The market was crowded and filled with sites and smells that was captivating. It was filled with colors and textures and of course every type of fish imaginable. Our stay in Sydney was short, but we managed to visit twice for our fresh seafood dinners. The fresh scallop sashimi were the best I have ever eaten, and made for great appetizers...I'm hungry again!
There were bright blue buckets filled with all type of fish, but my favorite were the ones filled with large crabs. For a seafood lover, The Sydney Fish Market is the place to visit, and a visit to Sydney would not be complete without it.
For more information: https://australiantropicalfoods.com/index.php/australian-seafood/king-prawn/
Photographs taken with a Nikon Z6II camera and Z lenses.
Detroit People & Commercial Photographer


Until recently we saw that Reflux Guard©, which we believe is the best under mattress wedge on the market, as an effective, simple, and practical tool to lift the head of the bed. Lifting the head of the bed is a standard instruction that a doctor gives their patients.
We also came to realize how effective an under mattress wedge is in protecting against the ravages of Acid Reflux and GERD. However, if you do everything right you don’t need a Reflux Guard©, and that’s the latest insight we want to share, before telling you about some of the things that you need to know in order to do everything right.
Additionally, we have now come to understand how hard it is to do everything right, and therefore, believe a Reflux Guard© is the perfect safety net for those trying to do everything right but sometimes fail, and especially for those who often fail – let us catch you.
Now to the featured presentation!
What You Need to Know to Do Everything Right to Avoid Acid Reflux:
When managing a health issue such as acid reflux, it is important that one sees all angles clearly. There are various angles a sufferer of acid reflux can tackle their issue and one of these angles is avoiding certain foods. Let’s dig right in…
Tomatoes cause the stomach to produce an overload of gastric acid (the chemical responsible for breaking down food). The citric and malic acid in tomatoes and tomato products (think sauce, soup, juice, etc) are harmful to any individual prone to acid reflux.
2. High-fat foods
This includes meats like ground beef, marbled sirloin, chicken nugget-style, and chicken/buffalo wings, chocolate, regular corn and potato chips, high-fat butter cookies, brownies, donuts, creamy and oily salad dressings, and fried/fatty foods. Also, dairy (i.e.: sour cream, milk, ice cream, regular cottage cheese) should also be avoided. Even a person who does not suffer from acid reflux has difficulty breaking down fatty foods, thus, if you experience acid reflux, fatty foods are a no-no!
Also, keep in mind that fatty foods cause weight gain and in some cases, obesity which aggravates symptoms as well. Feed yourself foods that are easy to digest.
3. Citrus Fruits
Consuming the pH found in citrus foods is like pouring plain gastric acid into your stomach and simply exacerbates symptoms.
Consuming onions also exacerbates heartburn. Even cooking onions doesn’t have much effect on their acidity. Instead, try eating milder shallots and green onions in small doses to see how strongly they affect your reflux.
5. Carbonated Beverages
The gas released from carbonated beverages increases gastric pressure. The bubbles push on the stomach, stretching it, and thereby forcing the esophageal sphincter open. Sodas containing caffeine are even worse because they are also highly acidic. Diet sodas are the worst of the worst because typically, their pH level staggers between 2.5 and 3.7. You might as well get started on drinking your 8 glasses of water a day – as we all should!
Out of all the alcoholic options, it’s best to stay away from drinks such as beer and champagne. Also, be aware of reflux triggering add-ons like acidic juices and carbonated sodas often mixed in with spirit cocktails.
7. Spicy Foods
One of the most common foods triggering reflux symptoms are spicy foods. Spicy foods irritate the esophagus. Many spicy dishes are usually paired with foods like onions, which again, only make acid reflux worse.
If you just love the taste of coffee, there’s good news! Research has shown that the effect of acid reflux in decaffeinated coffee was much less. Caffeinated tea also produced lesser acid reflux symptoms. If you do drink coffee (the caffeinated kind), opt for darker roasts. They tend to be less acidic and better tolerated by reflux sufferers compared to light roasts. Be sure to limit your intake to one cup.
Some of the foods that trigger acid reflux are simply not good for anyone (whether they suffer from acid reflux or not). Avoiding those foods would not only lessen acid reflux symptoms but also prevent other (and sometimes more serious) health risks. Try to perceive taking control of acid reflux as a holistic way creating a healthier overall lifestyle!
Now that you learned only some of the things you need to know, please feel free to look around our site for other great pieces information. At the same time, if you are suffering severely from Acid Reflux, and your doctor told you to lift the head of the bed you might want to learn more about our safety net for acid reflux; as opposed to other options that may drop the ball. Oops, I meant, drop you into a world of misery.


Podravka’s most valuable and most famous brand, Vegeta holds the domineering market position among the essential cooking seasoning products. Vegeta is an unique, enriching combination of vegetables and spices used in food preparation of salty dishes. The seasoning does not negate the flavor of the dish, but attributes each of its components and enhances the wholesome taste. Vegeta provides unlimited culinary innovations, thus becoming an essential cooking ingredient of any cuisine, under the motto: „Food tastes better with Vegeta!“
From a small local product, Vegeta has risen into a successful international brand sold on all five continents in 40 world countries. It has become a synonim for any type of food condiments on Podravka’s strategic markets since its invention in 1959, when it has generated a new food seasoning product category heralded by Vegeta products.
The Vegeta product line offers a vast diversity of products, in order to answer its consumers every need. The Vegeta product line offers „Vegeta Medditeranean“, a food seasoning enriched with 7 Medditeranean herbs for Medditeranean-styled dishes, together with „Vegeta Piquant“, a spicy-flavoured seasoning. The „Vegeta Twist“ are an array of products designed for individual salty dishes, having a particular combination of spices that enhance the food components of each dish.
The consumers have recognised these high-quality products and thrust them.Vegeta has hence become a part of their culinary tradition, not to say a part of their daily lives when preparing an exquisite family meal.


Turf stage and headquarter of the country’s biggest horse racing event – the Brazilian Grand Prix – the Brazilian Jockey Club (JCB) is located at the Gavea Hippodrome, in the South Zone of Rio. Built in the first half of the 20th century, it attracts visitors through the beauty of its architecture and for being in a privileged region, between Christ the Redeemer, the Botanical Garden and the Rodrigo de Freitas Lagoon.
Within the area of the Hippodrome of Gavea the programming is not only watch and bet on horse races. There are spaces for events and a gastronomic pole. There are eight restaurants of various styles. Three of them are located next to the tracks of the Hippodrome: Inverso Gavea, Maguje and Casa Camolese.
Opposite the Tribune A of Jockey, the Inverso Gavea is a gastronomic bar that offers sandwiches, dishes and desserts with a contemporary Brazilian touch, valuing ingredients, fresh and seasonal products. The chef is Valentina Zanini. It offers drinks and craft beers to drink. Among the highlights of the house, Salmon Tartare as entry, which comes with chopped salmon on the knife with tomato, purple onion, salt and pepper flower, served with toast and sweet potato chips.
As a main course, one of the suggestions is the Spaghetti with Shrimp and Pupunha (palm heart) with white sauce with Sicilian lemon. For dessert, it is served brownie (gluten free and served with vanilla ice cream and chocolate syrup). The bar serves drinks such as the Gin Tonic Special (cashew with basil) and the Mojito Bacardi (Bacardi Carte Blanche, mint, lemon and sparkling water).
More information: https://www.inversogavea.com.br/
The house of 900 m² houses salon, bar, brewery, beer garden and rooftop. It regularly opens its doors to temporary exhibitions of urban art. In the menu of the chef Fernando Almeida we find snacks, tapas and sandwiches (with vegan option).
Among the main courses, the Prime Rib of Duroc Pork accompanied with Capriari Risotto and demi frosting of blackberry, and among the desserts, the Brigadeiro in Beer Syrup with beer malt granulate. Among Marcelo Zulu’s drinks, the house’s creations deserve special mention, such as the Red Sun, Lillet, St Germain, red fruit coulis and rosé tonic water.
In the Maguje also works the microbrewery of Therezopolis, brand originating in the mountain region of the state and that for the first time is installed in the South zone of Rio. In addition, the house produces its own beers, with exclusive recipes under the command of brewmaster Tommaso Di Martino.
More information: http://maguje.com/
It is in the old village of houses of the Jockey Club revitalized and baptized of Vila Portugal that we find Casa Camolese of Cello Camolese Macedo and the plastic artist Vik Muniz. The house includes a restaurant, bar, café, delicatessen and a space for intimate shows in the basement.
In the garden, the tables are shared. The menu is inspired by Mediterranean cusine. In the kitchen are made the natural fermentation breads created in conjunction with the bakery The Slow Bakery and the small Brazilian producers are suppliers of cheeses, specialty coffees and organic teas. The fruit cocktails flavored with spices and herbs are of tiki influence.
Casa Camolese gets off on the right food and it has on the mezzanine a brewery – the laboratory of experimentation of beers of the house – created by Cello and by the brewer Katia Jorge.
More information: http://www.casacamolese.com.br/


Posted by Mumma Mel | Posted in Get Cooking | Posted on 10-07-2012
I was so excited to share this new tip with you that as i am typing i am still halfway through my cheeky little chocolate treat… nom nom nom!
I was cruzin the world of Pinterest yesterday when i found a pin called “Brownie in a Mug” from Go Promos. As luck would have it my stars aligned today and i find myself amidst a cold rainy day outside with a sleeping bubba warm inside (ah bliss!). So why not give it a try i thought. I have to admit my expectations were pretty low. I have only tried a ‘cake in a cup’ type recipe once before. That recipe called for an egg and left me feeling as though i was eating a chocolate ommelette. yuck!
This recipe however has left me pleasantly surprised. It was the easiest thing in the world to make, i had everything in my pantry, no eggs were needed yay and the best part is it genuinely tastes great!! See the recipe below as taken straight from Go Promos. I think these guys have done a great job coming up with an easy cheeky treat for those days when us mumma’s need a pick me up. Next time i plan to halve the sugar and not put any salt just because although absolutely delicious it was very sweet so i reckon i don’t need all the sugar plus i really hate adding salt to anything! But thats just me. I totally recommend you give this a go exactly as Go Promos suggest and then maybe tweak it to your liking. I am even going to add a few choc chips next time. oooh heaven! Just a note, the mug is seriously hot when it comes out of the microwave so be careful and let it sit for a minute before you tuck into it.
Brownie In a Mug
recipe by Go Promos
- 1/4 cup SR Flour
- 1/4 cup sugar (i used raw caster sugar)
- 2 tbsp. cocoa powder
- tiny pinch of salt
- 2 tbsp. Olive Oil
- 3 tbsp. Spring Water (i just used good old free tap water)
- ice cream (optional but oh so recommended!)
- Add your dry ingredients into your mug of choice
- Next add the oil and water
- Stir until a smooth consistency is obtained
- Cook in the microwave for 1 min 40 sec
- Be careful removing from microwave as its very hot.
- Top with ice-cream if desired and enjoy. How easy is that? Yummo!
Now you will have to excuse me, i am off to finish my microwave brownie before Master H wakes up. Yum yum yum!
Until next time
Mumma Mel xx


April is Bowel Cancer Awareness Month in the UK. Foods processed with a bunch of chemicals are generally bad news. But they need to make it clear , is it the sausage itself, the fat/protein/iron or is it the chemicals? If one could get sausage without the nitrites and smoke flavoring, etc., would it make a difference? That needs to be explored, as does the possibility of eating other foods, say high in antioxidants, would that cancel out some of the sausage-damage, or not have any effect? This is a UK article, not sure if folks in England consume quite a lot of this, out here in San Francisco they don’t, but probably more in protest of the pigs/cows suffering from social injustice, exclusion and inequity.
Why eating just one sausage a day raises your cancer risk by 20 per cent
World Cancer Research Fund warned.
Professor Martin Wiseman, the charity’s medical and scientific adviser, said: “We are more sure now than ever before that eating processed meat increases your risk of bowel cancer and this is why WCRF recommends that people avoid eating it.
Processed meats – those preserved by smoking, salting and any other method apart from freezing – include bacon, ham, pastrami, salami and hot dogs.
Sausages, hamburgers and mince fall into the bracket if they have been preserved with salt or chemical additives.
Processed meats may also trigger cancer in the prostate, lung, stomach and oesophagus.
The analysis, published last November, also found that red meat raises the risk of the disease, but to a lesser extent.
Both types of meat can be high in fat and iron, both of which are linked to cancer.
However, processing raises levels of cancer-causing chemicals called N-nitroso compounds, making bacon, sausages and the like more deadly.


We built Bistro Le Monde in 2006 as a casual, convenient space for locals to come and relax and dine with family and friends, far from the interstate, close to the neighborhoods. Our bar is bright and modern and the perfect size for meeting up with friends and colleagues.
Our menu offers dishes from casual to fancy, our favorites from around the world; there’s something for everyone to enjoy. Bistro’s mission is to use fresh, local and sustainable ingredients to prepare and serve your table a delicious experience from start to finish.
We aim to use our culinary skills to delight you and your guests with a modern and friendly approach to cuisine. We hope you find Bistro a perfect spot for every day dining, socializing in the bar, or dining on the patio or one of the many dining rooms. We can help plan a a special events and the entire facility can be reserved for large parties.
Our sister restaurant, Bryan’s 797, has been a landmark of fine dining since 1997. Nationally awarded, the Victorian home is nestled in the historic Oaks district of Beaumont near downtown. Bryan’s 797 is the perfect spot for destination dining and very special occasions.


Sep 19, 2009
cream of mushroom soup
Cream of Mushroom Soup
- 50 gm fresh shiitake mushrooms
- 50 gm fresh Portobello mushrooms
- 50 gm fresh cremini (or porcini) mushrooms
- 1 tablespoon olive oil
- tablespoon unsalted butter
- 1 cup yellow onion (chopped)
- 1 nos carrot (chopped)
- 1 sprig fresh thyme
- A Pinch kosher salt
- 1 teaspoon ground black pepper
- 2 cups leeks (chopped)
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup parsley (minced)
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, salt, and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid..
Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
Add the flour and cook for 1 minute.
Add the mushroom stock, minced thyme leaves, salt, and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.


Are you tired of eating the same snacks over and over? This article will show you how to prep a disease-fighting snack that will keep hunger at bay and keep you energetic. All you need is cauliflower, turmeric, and a few spices.
But let me first tell you why roasted cauliflower with turmeric is good for your health.
Benefits of cauliflower with turmeric
- Cauliflower is rich in antioxidants, minerals, and vitamins that improve heart health, brain function and fight inflammation and cancer.
- Roasted cauliflower with turmeric is tasty and nutritious.
- Turmeric is rich in curcumin which, according to research, has anti-cancer, antioxidant, and anti-inflammatory properties.
How to make roasted cauliflower with turmeric
Here is the recipe for roasting cauliflower and turmeric.
- 1 head of organic cauliflower
- 1 tbsp. of olive oil or coconut oil
- 1 tbsp. of turmeric
- Pinch of cumin
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Chop cauliflower head into florets.
- Place cauliflower into a baking dish. Add olive oil, turmeric, cumin and salt then mix.
- Cover baking dish with foil to keep florets from drying out and roast for about 35-40 min.
- Remove foil and cook for another 15 minutes.
Why you should eat cauliflower
For one thing, cauliflower is rich in sulforaphane, a Sulphur compound which studies see as a promising tool in fighting cancer. Additionally, researchers say that combining turmeric with cauliflower can fight and lower risk of prostate cancer.
Sulforaphane, the molecule in cauliflower can also prevent chemically induced mammary tumors in animals, according to this study. And consequently the lower risk of breast cancer.
Cauliflower will fight inflammation due to its strong anti-inflammatory properties. As a result, it will lower risk of diabetes, heart disease, and arthritis.
Lastly, cauliflower will increase your intake of minerals, vitamins, and antioxidants. One serving of cauliflower will give you about 80 percent of the vitamin C you need in a day. It also a great source of potassium, magnesium, vitamin K, choline, protein, fiber, folate, vitamin B6, and phosphorus.
These vitamins and minerals can improve brain function, aid digestion, manage stress, and much more.


Canapés are small, bite-sized appetizers typically served before a meal or at a cocktail party. Soul Studio Events is a catering company that specializes in creating delicious and unique canapés that are perfect for any occasion.
Soul Studio Events offers a wide variety of canapés, ranging from savory to sweet. From sliders to French classics to the best bowl food, ensuring your guests not only get the amazing flavour but don’t leave hungry either
One of the unique features of Soul Studio Events’s canapés is the use of fresh, high-quality ingredients that are sourced locally whenever possible. They also pride themselves on their creative presentation, with each canapés carefully crafted to be visually appealing as well as delicious.


Following healthy eating habits during Ramadan is essential for everyone. Dietitian,Gaelle Moujaber, shares with us a number of practical healthy tips to follow during this holy month:
First, we should drink plenty of water and eat hydrating foods during Ramadan. Drinking plenty of water between iftar and suhoor meals is essential. High temperatures can make us perspire more, so it is important to drink fluids to replace what we lose during the day (at least 10 glasses). We can also increase water intake by eating hydrating foods. Besides, it is also important to add watermelon to our suhoor meal or eat it as a sweet treat after iftar. Never forget the green salad which contains plenty of hydrating cucumber and tomato too.
Second, we should try to avoid caffeinated drinks such as coffee, tea and cola, because caffeine can make some people urinate more often, which may lead to dehydration. Also, we should remember that fizzy drinks with sugar will add calories to your diet. Foods rich in water may be served, such as soup or fresh vegetable salad. On average, people fast between 15 and 16 hours a day. During the noon hours, when temperatures are high, it is important to remain in a cool and shaded place and avoid the sun.
Third, eating three dates to break your fast is a traditional and healthy way to begin our iftar hence dates are an excellent source of fibre. We should also incorporate plenty of vegetables to provide vital vitamins and nutrients, choose whole grains, which provide the body with energy and fibre and enjoy grilled or baked lean meat, skinless chicken and fish, to get a good portion of healthy protein.
Last but not least, in general, we have to avoid fried and processed foods high in fat or sugar, enjoy our meal and avoid overeating by eating slowly.


All photos by Rachel Fernandez
Chicago residents are sufficiently pampered with some of the best outdoor farmers markets during the spring and summer seasons. Vendors from all over the Midwest set up shop everywhere from Hyde Park to Evanston to sell their fresh cucumbers and bell peppers and berries that seem to only grow for a couple of weeks out of the whole year.
It all seems to come to a screeching halt, however, once the brutal Midwest winter starts. November rolls around, strawberries turn sour and standing outside becomes a burden. Outdoor markets once crowded with booths and people suddenly become deserted with the exception of a few plastic bag tumbleweeds, and dedicated vendors move their concessions to the more sparse (yet still popular) winter farmers markets.
The experience changes drastically based on the season and what can be grown. Candi Skinner, a farmer and vendor for Lyons Fruit Farm based out of South Haven, Michigan, sets up about four booths with eight other workers in the summer whereas she and her husband handle the one booth they set up in the winter.
“On a given day at a market in the summer I have about 20 items where now I just have a handful,” says Skinner. “Apples are the only product in season right now and most of them are left over from the fall.”
As apple farmers, Skinner and her husband are able to sell their products throughout the winter since the fruit stores well and stays fresh for a long time, but the colder months are also the peak growing season for a variety of vegetables. Produce like root vegetables, gourds and leafy greens all make appearances from November to April.
“During the winter we sell mostly spinach and carrots. They are storage crops and they last a long time,” says Brian Elias, a regular year-round vendor for Tomato Mountain.
Favorite summer products such as tomatoes don’t grow as well in the frost, but there are still ways that consumers can enjoy these products all year. Elias takes to preserving the veggies so that customers can eat fresh salsa and pasta sauces even when it’s cold outside.
“We jar our tomatoes during the summer so we can sell them throughout the winter,” says Elias. “Once our carrots and spinach sells out, we really only have our jarred products.”
Although both the veggie variety and the crowd sizes go down in the winter, Elias finds that the shoppers in coats are usually the most loyal.
“We have a more focused customer base in the winter than in the summer,” says Elias. “During the summer many of the markets are very ‘see-and-be-seen’ whereas the folks who come out here trudging through the cold are here to shop and more inclined to buy.”
There’s a certain stamina that winter farmers market customers have to maintain. Braving the cold every weekend to go to a small market stocked with acorn squash and radishes does take thick skin and deep-rooted dedication. However, these shoppers are absolutely making the best of the seasonal produce as we enter the final weeks to make squash soup.


Posted 2019-12-03 11:52:24
Posted 2019-11-21 21:17:29
Famunera awarded by the World Bank and Ministry of Agriculture
"Famunera is honored to be awarded by the World Bank Group and Ministry of Agriculture at the Disruptive Agricultural Technologies Challenge 2019 for assisting smallholder farmers using its mobile platform to buy high quality affordable agriculture inputs from verified suppliers and sell farm produce to verified buyers in Uganda", Naika Julius, the Founder & CEO stated. "We are leveraging on mobile technology to make farming cool for smallholder farmers", Naika added.
Famunera was awarded the second place under the category of Market Linkages where it competed with Akello Banker, TruTrade and Oriems Cloud.
This comes after Famunera was also awarded among the 6 winners of the NSSF Hi-innovator 2019 under which Famunera is going to undergo 6 months of their acceleration programme. The company's vision is to become the ultimate destination for high quality affordable agriculture inputs and farm produce across Africa, while making farming cool for smallholder farmers.
Famunera is currently raising its seed round of investment to scale across Uganda in the next 3 years where it will serve up to 60,000 farmers with high quality affordable agriculture inputs from verified suppliers, create 3,000 indirect jobs for the youths and link up to 30,000 farmers to reliable market for their farm produce from verified bulk agro buyers.
Posted 2019-11-09 11:49:06
Famunera among the 6 innovative winners of the NSSF Hi-innovator 2019
Famunera, a mobile platform that smallholder farmers use to buy high quality affordable agriculture inputs from verified suppliers and also sell their farm produce to verified agro processors (agro buyers) in Uganda, NSSF Hi-innovator recognized it's positive impact on the livelihoods of over 10,000 smallholder farmers across Uganda since its official launch in June, 2016.
The NSSF Hi-innovator received applications from over 150 start-up businesses, 18 of them were selected as finalists and finally only 6 emerged as the winners that portrayed high scalability potential and innovativeness.
Apart from Famunera the other winners were; Obuntu Bwa Casalina, Chap Chap, Imani Academy, Hamwe East Africa and Taheca. These start-ups were awarded with $20,000 as seed fund which will be given to them on milestone basis during the 6 months of their accelerator programme. After the 6 months of incubation, NSSF will again assist the start-ups to access both local and international credible investors to invest more capital into them of up to $2M
Naika Julius, the CEO stated "Famunera is going to use its $20,000 seed fund to launch its USSD platform, a short-code platform which doesn't require internet that smallholder farmers are going to be using conveniently on their feature mobile (Kabiliti) phones to not only easily buy high quality affordable agriculture inputs and find market for their farm produce, but also will be able to save for inputs, get agriculture loans, access weather forecast and real-time market information".
Currently, Famunera is raising its seed round of investment to scale its operations across Uganda in the next 3 years where it will serve up to 60,000 farmers with high quality affordable agriculture inputs from verified suppliers, create 3,000 indirect jobs for the youths and link up to 30,000 farmers to reliable market for their farm produce from verified bulk agro buyers.
Famunera "Making agriculture cool for smallholder farmers"
Posted 2019-11-07 02:34:18
Be part of the Disruptive Agricultural Technology Innovation Challenge 2019 to promote and showcase your Agribusiness innovations in enterprise development and business incubation.
Apply here https://www.surveymonkey.com/r/DAgriTech
Posted 2019-11-03 09:46:26
Watch Rebecca's success story, a farmer leveraging mobile technology to boost her productivity and market linkages in Uganda using Famunera
Trust me, you too can!
agricultural inputs farm produce


6 Drinks for Every Winter Celebration!
The holiday season means time for cozy socks & sweaters, get together with loved ones, warm candles, perfect gifts wrapped in luxury holiday paper, warm fires and of course indulging in delicious food and beverage! We’ve rounded up some of our favorites….from childhood favorites to classic cocktails! You’ll find some common ingredients among many… vanilla, nutmeg, cinnamon, and of course liquors. And to avoid the holiday guilt, we’ve included two recipes from our favorite vegan baker Dana from the Minimalist Baker. Cheers!!
1. Mexican Hot Chocolate with Coconut Whip: Minimalist Baker
This yummy hot chocolate has all the right spices and sweets. Vegan and naturally sweetened makes this treat almost guilt free
2. Hot Buttered Rum: WineMag
Make this delicious adult beverage to treat your guests to all the cozy feels!
A classic cocktail sure to impress
My favorite alternative to a traditional latte. Golden Latte’s have all of the tumeric a girl could dream of! Add a drizzle of honey and a dash of cinnamon and call it a day.
5. Blackberry & Rosemary Sparkling Wine
We all know Marble+Vine eco-friendly wine bags are the best way to gift a bottle of wine, champagne or prosecco! But, add a few sprigs of rosemary and a handful of cranberries to your glass when you’re ready to serve and be sure to keep your guests talking!
6. Spiked Homemade Eggnog
Expert Advice: Serve your dark rum on the side to keep the recipe friendly to the whole family!


Everybody loves a good dessert; however, unique Kulfi are hard to come by. People are tired of eating the same old cookies with a twist, or cake with fancy frosting. Surprise your next party or gathering with the delicious, Deluxe Cheesecake.
There are two mixtures to be prepared when making the Deluxe Cheesecake: the cookie mixture and the cheese filling. The cookie mixture ingredients are one cup of sifted all purpose flour, one-fourth cup of sugar, one teaspoon of grated lemon rind, one-fourth teaspoon of vanilla, half a cup of soft butter, and one egg yolk.
The ingredients for the cheese filling are five eight-ounce packages of soft cream cheese, one and three-fourth cups of granulated sugar, one-fourth teaspoon of vanilla, half a teaspoon of grated orange rind, three tablespoons of flour, one-fourth teaspoon of salt, half a teaspoon of grated lemon rind, five medium eggs and two yolks, one-fourth cup of heavy cream, and one cup of sour cream.
First, mix the flour, sugar, and lemon rind. With a pastry blender or two knives, cut in the butter, vanilla, and one egg yolk. Shape this into a ball and wrap it in waxed paper. Refrigerate this for one hour. Heat the oven to 400 degrees. Roll out one-third of the dough between floured pieces of waxed paper or a pastry cloth into a nine and a half inch circle. Place on the bottom of a nine inch by three inch spring form pan. Trim the dough to fit perfectly. Bake at 400 degrees or until the dessert is a golden brown. Grease the side of the pan; fit over the base and roll the rest of the dough into a fifteen inch by four inch rectangle. Cut it in half and line the side of the pan, patching if it is necessary.
Next, increase the oven to 500 degrees. Mix the cheese in a mixer until fluffy. Combine the sugar with vanilla, orange rind, flour, salt, and lemon rind. Slowly add to the cheese, beating until the mixture is smooth. Add eggs and two yolks, one at a time, beating after each addition. Next, stir in the heavy cream. Turn into a lined pan and bake at 500 degrees for twelve minutes or until dough is golden brown. Reduce the oven to 200 degrees after the twelve minutes are up. Bake this dessert again for one hour. Once the hour has gone, remove from the oven and let the dessert cool on a rack. Remove the side of the pan and refrigerate until cool completely. Cover this with one-fourth inch layer of sour cream to serve.
This recipe will yield twelve to fourteen servings. This decadent cheesecake will continuously shock and excite party guests.


Something that has always perplexed me about the South is the fuss over bread and milk when there’s a snow storm coming. I’m never quite sure what it is they’re expecting to make (maybe copious amounts of french toast?) but personally, I prefer to grab all the ingredients for my favorite dish, Michigan Pasties.
Pasties (pronounced pass-tees) are a hearty meat pie that’s commonly found in the upper peninsula of Michigan. They were originally made for copper miners and provided a heavy lunch for men working hard labor – it was guaranteed to tide them over til dinner.
For me, they’ve always been a sign of winter and cold days spent at home. My mom used to make them when we were little, especially on snowy days spent ice skating in the backyard and building snowmen. To me, they taste like home.
There’s a few variations on pasties. Some are made with venison, some are made with beef, but you can really use about any red meat and it’ll taste delicious. Personally, I opt for hamburger.
To be honest, I go the lazy route with this recipe. It takes a good amount of preparation and an hour to cook, so I use store-bought pie crusts and on nights like tonight, I grab Trader Joe’s Mirepoix and just take out the celery so I don’t have to spend so much time chopping*.
- 1 rutabaga (also known as a swede), chopped into one inch pieces
- 1 large potato, chopped into one inch pieces
- 1 chopped carrot*
- 1 chopped onion*
- 1 pound of hamburger meat, not cooked
- Two cloves of garlic
- Two boxes of store bought pastries (you should have four)
- Parsley, salt and pepper to taste
- 1 egg for the egg wash
Preheat your oven to 350 degrees. In a large bowl, combine your rutabaga, potato, onion, carrots, garlic, hamburger meat and spices together and mix well with your hands. Then, take your pastries and cut them into four pieces. Take the four pieces of pastry and roll them into individual balls (they should be a bit bigger than a golf ball) and roll them out into circles. Next, take your meat mixture and spoon it into the middle of your pastry circle. Fold the edges of one side over to the other and take a fork to crimp it shut. Slice three holes in the top for the steam to come out of while they bake, and repeat the process until all of your dough and mixture is used. Once your pasties are formed, brush the with your egg wash and bake for an hour. This should yield about 17 small pasties or 8 large pasties.


The Pearl of Lakewood
Thai Corner Restaurant
We are committed to uniting fresh, locally grown produce with farm-raised and wild-caught seafood to make the freshest dishes you’ll find anywhere.
|Mon - Sat:||11:00 AM - 9:00 PM|
"The service is great, and the food is just perfect 👍🌹🌹🌹"
"Delicious Thai food, super tasty. We had the lunch special chicken pad thai, it came with a green salad, rice and a very good size portion of pad thai."
"Very nice place.. I love the food."


Enjoy BBQ, music jam and bright sunny weather at Oklahoma. This family event featuring a great best smoker dinner, vendors, live music and children activities. Oklahoman are serious about their best smoker. Representing each kind of marinade, dry rub sauce mixture under the sun. Best Oklahoma’s top smokers in 2019 reigns during the spring and summer months.
BRICK TOWN BLUES and BBQ FESTIVAL
Great food and rock music meet every month of June at the Brick town Blues in Oklahoma City, located in the heart of bustling city, for a chance to eat tasty meats while listening to a rock music. There is a lot of delicious best smoker to be had at this summertime celebration, a local tradition held since 1990’s, so bring your own chairs, relax with a cold beer, and enjoy your hot barbecue.
ROCK N RIB FESTIVAL- TULSA
Tulsa does not mess around when it comes to barbecue and bring in the big guns for their Rock N Rib Festival, held in the city during September. Award-winning best smoker professionals all over the country bring different kinds of barbecue to compete for the Best of Show Award, and festival-goers line up to taste the offerings, from ribs to chicken. Head out for this four days food festival and you will find more barbecue. Visit vendors offering food, wine, beer and more while hearing some local bands, and test your durability on the free mechanical bull. There’s also a large with inflatable games and an obstacle course for the kids, so bring the whole family.
ROBERTS RANCH SMOKING RED DIRT BBQ & MUSIC FEST
Enid comes to life during April, where best smoker takes center stage. This Three days fun event features an arts festival with live music, games for families, foods, fireworks and many more. Chiefs will grill up chicken, ribs, pork and brisket in the main contest, then compete their BBQ rib recipes for the People’s Choice Award.
BOOTS & BBQ FEST
Festival held during May, where you will find exciting activities and yummy foods. Kids will love and enjoy pony rides and jumping on inflatables, while all ages listen to a live band while eating their favorite food. Purchase a kit so you can try yummy barbecue recipes in categories like chicken, beef brisket, pork ribs, and desserts. Choose your favorite barbecue dish and suffrage to be the winner of the People’s Choice Award.
Grill and Chill at Oklahoma City


Alam nyo ba’ng hindi lang ang Diyos ang may utos kundi ang pagpapapayat din?! Opo, tama ang inyong nababasa dahil sa blog natin ngayon, tutuklasin natin ang tatlong utos ng pagbabawas ng taba. Ready na ba kayo? Halika at alamin na natin! 👍👇
Drink GREEN TEA
Green tea extract is rich in antioxidants and acts as a metabolism booster as well as fat burner. Polyphenol, a nutrient present in green tea helps rev the fat burning process.
Yes, Vaporizing calories via running, biking, swimming, anything that gets your heart rate up wins over resistance training comes to getting rid of the visceral fat.
Break Up Your MEALS
Change your food habit. If you are looking to get rid of that stubborn belly fat, take small meal portions 5-6 times a day. This way the calories get distributed and you lose weight faster.
Ang mga ito ay ilan lamang sa mga paraan na nakatutulong upang maging successful ang ating pagpapapayat. Wala namang mawawala kung atin itong susundin. 😉
Mga pagkaing nakakapag-alis ng unwanted at excess fats ba ‘kamo ang hanap mo, mumshie?
Look no more dahil ‘yan ang ibibigay namin sa’yo ngayon! Check this out! 👇
EAT THESE FAT BURNING FOODS TO HELP BURN AWAY POUNDS!
Eto ang ilan sa mga pagkain na makakatulong pa mag burn ng fats or pounds. Accessible at madaling mabili!
Apples don’t just keep the doctor away, it seem; apparently, they also help to keep the fat away!
Apples raise the blood glucose level (blood sugar) in a slow and safe way that helps it stay elevated longer – that means it takes longer until you feel hungry again.
Apples are also an excellent source of soluble fiber, making you feel fuller and preventing hunger pangs.
Spinach is one of the best green leafy vegetables you can eat; it lowers the cholesterol, boosts metabolism and helps burn fat.
What’s more, it’s an excellent source of iron, beta carotene and vitamins C and E.
While coffee has its place on this list, we do want to urge moderation; caffeine does have its risk factors, including insomnia and nervousness.
However, that same caffeine will also boost your metabolism.
It indirectly helps with weight loss, as this stimulant effect will help you to burn calories at a quicker rate.
For health reasons though, it’s a good idea to drink only one cup in the morning and one in the afternoon.
For best results, drink it black or only with a bit of skim milk – no sugar!
Grapefruit is amazing.
The average sized fruit has a mere 74 calories, contains an astonishing 15 grams of the fiber, pectin (known to help lower cholesterol), is loaded with Vitamin C and potassium and contains no fat or sodium.
What’s more, it’s got a high level of galacturonic acid (pectin) that helps keep cholesterol down.
Potatoes are actually a great food to eat when you’re trying to lose weight, despite what most are taught to think.
This root vegetable is also helpful in keeping cholesterol down, and helps reduce the risk of stroke and heart disease.
6. Homemade Soup
In general, you should avoid the high sodium varieties of soup you get from the grocery store, but homemade soup is very good for you and helps you lose weight!
Studies have shown that people who make a habit of eating a bowl of soup before each meal will lose more weight than people who don’t.
It makes sense; soup is mostly water and fills you up so you eat less – yet you tend to feel full and satisfied.
If you have a sweet tooth, berries are the perfect food for you.
Their natural sweetness comes from fructose, and satisfies that need for sweets while giving you fiber to make you feel full and eat less.
Besides that, berries are super healthy with potassium to help with your blood pressure and and antioxidants to fight cancer.
This Asian food is one of the healthiest protein sources around.
It’s high in calcium and iron, very low in sodium and has zero saturated fats.
On top of that, it helps get your metabolism going, which indirectly leads to weight loss. Oh, and it’s good for lowering cholesterol, too!
‘Yung iba siguro dito ay ‘yung mga pagkaing hindi mo inakala na nakatutulong pala sa pagbu-burn ng fats.
Ngayong alam mo na, mumshie, start mo na ang iyong #byefatsjourney ! Lagi lang tandaan, eat with moderation 😉👍
There are many ways to drop body fat and everyone’s body is different but we’ve designed a quick guide to some simple changes which can help you slim down.
MORE OF THIS:
Despite being told to by our parents all these years, most of us don’t eat enough vegetables. Packed full of antioxidants, vitamins and nutritious phytonutrients.
TIP: Try to consume a variety of colors of veg. Start with cruciferous veg (e.g. Broccoli, cauliflower, kale, etc.) which contain cancer-fighting compounds.
Fat does not make you fat. We’ve literally been lied to for years. Fat is an essential part of a healthy diet. A diet containing healthy fats rich in omegas is good for the brain and good for the heart. Great sources of healthy fats are salmon, mackerel, sardines, avocado, nuts, eggs and oils such as extra virgin olive oil and coconut oil. Take omega supplements.
When targeting fat loss, the bulk of your workout schedule should be based around increasing your metabolic rate by targeting muscle growth through weights-based or HIIT workouts. Don’t worry about “looking bulky”, you’ll lose more size through fat loss than you’ll gain through muscle growth.
Protein is awesome for fat loss. Not only will it help to repair & grow muscle (see above), it also keeps you fuller for longer, reducing appetite. Head for the meat, eggs, nuts, fish and (plant based) protein shakes.
Don’t underestimate the role of sleep in fat loss. Sleep is when your body repairs and releases growth hormone. A study by the University of Chicago showed that people who had 8 hours of quality sleep saw 55% more fat loss than those that only slept for 5 hours.
LESS OF THIS
Refined (white) sugar is the number 1 food to reduce from your diet. It has a massive part to play in the global obesity epidemic. Sugar isn’t always obvious, look for it. You’ll find it in the ingredients of many foods you wouldn’t expect!
TIP: To add sweetness to a recipe, try using dates or a little honey.
OK. We are aware this one isn’t going to be popular! Alcohol is a toxin, if you fill your body with toxins, your body will hold onto body fat to protect your organs from damage. If you are serious about fat loss, you need to ditch or dramatically reduce the booze. It’s not just the toxins that are the issue. Hundreds of empty calories you don’t need, often filled with sugar.
WHEAT & GLUTEN
Very few people suffer coeliac disease which is an autoimmune reaction to gluten. Many more people, though, have some kind of sensitivity to wheat or gluten, often causing bloatedness and inflammation. Excessive wheat consumption can cause insulin spikes followed by energy slumps.
Many cooking sauces, microwave meals, and convenience foods contain high levels of trans fats, sugar, and preservatives. Cooking from scratch is much healthier and takes much less time than you think.
Milk is relatively high in sugar (lactose) and can cause many people (not just the lactose intolerant) to have bloatedness and digestion problems. Good digestion is crucial to fat loss. Dairy products can also cause acid formation in the gut which can lead to inflammation.
HOW TO STICK TO YOUR NEW CHANGES
The quickest way to results is to stick 100% to healthy eating and regular exercise. We know, though, that many people find this impossible to maintain. Our suggested approach is to be 100% good for the first couple of weeks. Then once you start to get results, have the occasional treat. Once you’re at your goal you can live by the 80/20 rule. Be good 80% of the time and you’ll stay at your goal, for good!
100% Good – FAST START (2 WEEKS)
90% Good – PHASE 2: HEADING TO GOAL
80% Good, 20% Treat – PHASE 3: MAINTAINING
We can do it, guys! Let’s achieve that #fatlossgoals ! 😉