Building lean muscle is a multifaceted process that involves a combination of targeted workouts, proper nutrition, and strategic supplementation. One crucial aspect of muscle building is ensuring an adequate intake of protein, the building blocks of muscle tissue.
In this blog, we’ll explore the top protein-rich foods that can play a pivotal role in optimizing muscle growth.
The Importance of Protein in Muscle Building:
Protein is an essential macronutrient that serves as the cornerstone of muscle growth. When engaging in strength training or resistance exercises, the muscles undergo microscopic damage, and adequate protein intake is crucial for repairing and rebuilding these tissues. Additionally, protein plays a vital role in supporting metabolic functions, aiding in weight management, and promoting a feeling of satiety.
Top Protein-Rich Foods for Muscle Building:
Lean and rich in high-quality protein, chicken breast is a staple for muscle builders. It is versatile and can be prepared in various ways, making it a convenient choice for those looking to increase their protein intake.
Eggs are a complete protein source, containing all essential amino acids. They also provide essential nutrients like choline and vitamin D, contributing to overall health and muscle function.
Packed with protein and probiotics, Greek yogurt not only supports muscle growth but also aids in digestive health. Choose plain, unsweetened varieties to avoid added sugars.
Fatty fish like salmon are rich in omega-3 fatty acids and high-quality protein. These nutrients contribute to muscle health, reduce inflammation, and support overall well-being.
Beef is an excellent source of protein, iron, and zinc. Opt for lean cuts to minimize saturated fat intake while still benefiting from the muscle-building properties of beef.
Cottage cheese is a slow-digesting dairy product that provides a steady release of amino acids, making it an ideal option for a nighttime snack to support muscle recovery during sleep.
Unlike most plant-based protein sources, quinoa is a complete protein, containing all essential amino acids. It’s also rich in fiber and various vitamins and minerals.
Chickpeas are not only a good source of protein but also offer a dose of fiber. They can be incorporated into salads, stews, or even blended into hummus for a tasty and protein-packed snack.
Lean and protein-packed, turkey breast is an excellent alternative to chicken. It’s low in fat and high in essential amino acids, promoting muscle growth and repair.
A versatile plant-based protein, tofu is rich in all nine essential amino acids. It’s an ideal option for vegetarians and vegans looking to boost their protein intake.
A classic source of high-quality protein, milk contains both whey and casein proteins, making it a valuable addition to your muscle-building diet.
Not just a delicious spread, peanut butter is a good source of protein and healthy fats. It provides a satisfying energy boost for your workouts.
Almonds are a nutrient-dense snack that offers protein, healthy fats, and fiber. They make for a convenient and portable option to support your muscle-building goals.
Whole soybeans or edamame are rich in protein and contain all essential amino acids. They are also a great source of plant-based nutrients.
An easily digestible protein supplement, whey protein is derived from milk. It is a quick and convenient way to increase your protein intake, especially post-workout.
Incorporating Creatine Gummies and Creatine Supplements:
In addition to focusing on protein-rich foods, many individuals turn to supplements to enhance their muscle-building efforts. Creatine, a naturally occurring compound in the body, plays a crucial role in energy production during high-intensity activities.
Creatine gummies offer a convenient and flavorful way to supplement creatine intake. These chewable treats provide a controlled dose of creatine, supporting muscle energy and aiding in quicker recovery after intense workouts.
Traditional creatine supplements, available in powder or pill form, remain a popular choice for those seeking to increase their creatine levels. Regular creatine supplementation has been shown to improve strength, muscle mass, and overall exercise performance.
In the pursuit of optimal muscle building, a balanced diet featuring protein-rich foods like chicken, eggs, and quinoa lays the foundation. Enhance your journey with creatine gummies and supplements, ensuring peak performance and recovery through a consistent, holistic approach.
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My sister and her family came for a short and joyful visit.
I tried to make a simple lunch and dessert, adapted from recipes old and new.
Carrot and walnut muffins with macerated strawberries 🍓
Rice with chorizo and peas
Salad 🥗 with avocado 🥑, green pepper 🫑, cucumber 🥒, mint and banana 🍌
Baked chicken 🍗 marinated in honey 🍯, garlic 🧄, lemon 🍋 and olive oil with spring onions
Now putting my feet up and resting.
My sister and her husband are outnumbered by their three wonderful children – I don’t know how they do it, but I’m in awe of them 💪🏾 !
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While we were camping (and Gator spotting) at Gulf Islands National Park on the Gulf Coast, our campsite neighbours had just come from New Orleans and they gave us a dining tip. According to this couple, the best deal in town was the fixed-price lunch menu at Antoine’s Restaurant in the French Quarter. Bearsgroove followers will note that our recent dining experiences have featured mainly BBQ and diner-style locations so an opportunity for fine-dining was probably overdue.
We arrived in New Orleans and checked into the French Quarter RV Park (a non-bargain $108 / night) and were able to walk straight over to Antoine’s. We didn’t have a reservation and showed up just after noon so we weren’t sure if there would be a line-up. There wasn’t – we were immediately seated at a table for two. Our first waiter, ‘Sterling,’ told us he would bring us some drinks and that another ‘Sterling’ would be our food waiter. All the serving staff were in black suits. Sterling no. 2 soon arrived and told us that it was his 50th anniversary working at the restaurant.
Antoine’s Restaurant has a 176 year-old legacy and is still owned and operated by fifth generation relatives of the original founder, Antoine Alciatore. Antoine’s is the oldest French Creole fine-dining restaurant in New Orleans.
The fixed-price menu featured a good selection of choices and at $20.16 for three courses, seemed like a great deal. We each ordered different choices: Mama Bear chose a Fall salad starter, French Cut Pork Chop with mashed sweet potatoes and raisin port sauce, followed by a Chocolate Ganache Cake with raspberry sauce. Papa Bear opted for the Charbroiled Oysters, Breaded Veal with a marsala mushroom wine sauce over onion rice, and a Pecan Bread Pudding with praline rum sauce for dessert. But perhaps best of all, was the highlighted print at the bottom of the menu…
Yes, you’re reading that right – 25 cent cocktails! The daily feature for us was a mandarin orange martini. Noting the limit, we both said ‘we’ll have 75 cents worth please!’ The cocktails were small but good. The food was good, not great. The service was average, not good. The only menu items that were outstanding were the charbroiled oysters and the pecan bread pudding.
Conversely, the veal marsala was a bit tough. The portions were also a bit on the small side (and we usually appreciate smaller portions in the US). Overall, we’ll give Antoine’s a 2.5 out of 5 stars.
So we’re back to looking for good BBQ, coffee shops, breweries and bakeries, which is much more our style…
One thought on “Antoine’s Restaurant – Review”
Excellent menu choices both of you. And .25 cent cocktails? God bless America.
LikeLiked by 1 person


Students can have lunch at the University Restaurant located on campus with the following facilities: a lunch room with 200 seats, 2 cocktail rooms for special occasions (social events, conferences, and official meetings) with 39 seats; an automatic line for preparing food with modern kitchen appliances. The Restaurant also offers lunch à la carte.
The University Restaurant provides lunch on a regular basis on week days; and breakfast and dinner on request only. A 3-course menu costs approx. 15 lei (3.3 Euro).
The University has a snackbar with an open-air terrace (during summer time), as well as outdoor recreational areas within the historical grounds of Alba Iulia Fortress.


Welcome to Buderim Meat Hall
Locally owned and operated we are located in beautiful Buderim, QLD. At Buderim Meat Hall we pride ourselves on providing excellent products and customer service.
Whether you are wanting quality meat for your family, next function or business, we can help you.
AMIC 2013 – Sausage King …
QLD Regional – WINNER
QLD State Final – 3rd Place
Buderim Meat Halls Ian Spinks has become renowned for his fresh beef sausages and was recognised in 2013 by the AMIC as the best ‘beef sausages’ on the Sunshine Coast during its annual Sausage King competition.
Mr Spinks then went on to claim the third prize at the 2013 Queensland State Sausage King Awards, making the snag a well-known hit for residents across the Sunshine Coast.
“All the meat we sell is free-range and contain no steroids or growth hormones. The
sausages are well-known because they’re fresh and I only like doing a top-quality job.” Ian Spinks
*WEBSITE CURRENTLY UNDER CONSTRUCTION*


Wednesday, September 1, 2010
I never liked tomato soup growing up. I didn't even like tomato-based soups. I loved tomatoes, ketchup, spaghetti sauce...but not soup. Thankfully my tastes have broadened over the years, and tomato-based soups are a welcome addition.
This starts, quite obviously, with tomatoes. Choose a juicy variety, chop them up and throw them in the blender or food processor. If you don't have either, just dice them. As they cook they'll soften and become more liquidy anyway. Canned tomatoes would be a cheap, easy substitute. I'd get the kind with no added salt so you can add just the amount you need later on. Whatever you use, throw it in a pot and turn the heat up to medium.
Next up is onion. Chop it up and throw it in. Doesn't get more straightforward than that.
Next up is spinach. Hated by children everywhere, I find myself eating a lot of it these days. Fresh or frozen will work. If using fresh, chop or tear it into more manageable pieces; if using frozen, chances are that's been done for you. Toss it in the pot.
Peppers, anyone? I had a bag of frozen mixed pepper strips I wanted to finish up, so I decided to toss them in. I've made this soup both with and without, and I like it both ways. If you like 'em, use 'em.
Moving on to the garlic: I've always been quite passionate about my garlic and I don't remember the last time I was without a bulb of it in the apartment. For this soup, like all of the other ingredients, it's a matter of personal preference how much you put in. I used one large clove last night for an amount that could have easily served two (had I not eaten the whole thing), and I thought it could have used a little more. Or a lot more. Did I mention that I really like garlic?
What next, what next? Ah, basil - another favorite. Fresh basil is one of the best smells ever, hands down. I definitely recommend fresh over dried. Just pluck of some leaves, chop them up, and throw them in.
Repeat that last step with oregano, and if you like, marjoram and/or thyme. I stuck with basil and oregano this time, but I'm generally an equal opportunity eater when it comes to Italian spices.
Next up was plain old salt and pepper. Again, I like freshly ground pepper the best, but work with what you've got, people...it's going to taste good no matter what! Simmer on the stove until it passes a temperature and taste test. This soup is incredibly low-calorie, so a few extra spoonfuls aren't going to kill you :)
Lastly, enjoy! And you probably shouldn't tell your roommate or significant other that you've made soup until you decide whether or not you want to keep that second bowl all to yourself.
The results: Quick, simple, yumminess. This would make a great appetizer or side dish, and you could even use it as a pasta sauce. Serve with cheese and warm bread for a light evening comfort meal.
The alternatives: I think any number of spice combinations would make this a great dish. I've made something very similar with curry powder, garam masala, and turmeric with great results. Zucchini would probably be a great vegetable addition as well.
The skinny: Since this is so customizable, the nutrition information will change from pot to pot. As I made it last night, a full bowl (about 2 cups) had 124 calories, 1.2 g fat, 26.8 g carb, 8.8 g fiber, and 6.6 g protein. As an added bonus, you'll get 148% of Vitamin A (of which there is no upper limit from vegetable sources), 125% of Vitamin C, 25% of calcium, and 37% of iron. If you're dying to know the nutritional info on your own pot o' soup, keep track of the amounts you put in and send me the list.
Thursday, August 26, 2010
On the upside, everyone I've met so far at the new school seems very friendly, I might get to embarrass myself in front of the associate director with what I'm sure will be some very bad German, and the academic advisor for my program is a fellow runner. I might just like it there. Everything is still up in the air - money, work, and a roof over my head - but I'm looking forward to a change. Sometimes a new city, a new routine, and the new outlook that comes with it are good for the body and soul, and it's usually worth the time and stress it takes to put it all in place. In der Zeit wird alles gut.
That being said, I'm looking forward to putting my chef's hat back on within the next few days. I've taken the past couple of days to recuperate and reset my internal clock, and I've got a bit of an injury to contend with as well. It's possibly a stress fracture, but I'm hoping it's something less serious that will go away quickly with a combination of rest and denial. Denial works for most things, right?
In lieu of a pretty picture and a yummy recipe, let me just say that instant coffee powder, unsweetened cocoa powder, unsweetened soymilk, and ice in a blender make a delicious, guilt-free, antioxidant-rich treat. It only tastes bad for you.
Saturday, July 31, 2010
2 tbsp ground flaxseed + 6 tbsp warm waterThe results: Moist, dense, and delicious. I promise you, you won't notice the whole wheat flour and you won't miss the oil or the eggs. I used paper baking cups but I didn't let them cool before digging in (twice). As a result, my muffins stuck to the paper, but this could simply be because they weren't cool enough. If I have the same problem with the cooled ones tomorrow, I'll nix the cups and just oil the pans.
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup brown sugar
The skinny: Each muffin has 91 calories, 0.8 g fat, 123 mg sodium, 19.6 g carbohydrate, 1.4 g fiber, 7.1 g sugar, and 1.8 g protein. If you use 2 tbsp brown sugar instead of 1/4 cup (which I will be trying next time), each muffin has 84 calories, 17.9 g carbohydrate, and 5.4 g sugar. This makes each muffin count as 1 Weight Watchers Point for my parents :)
The alternatives: These muffins are admittedly small. I wanted something snack-size, but you could easily make half as many normal-sized muffins. You might just have to lower the temperature to 300 and increase the time by 10-15 minutes. I'll also try this the next time I make them to get the exact formula.
Thursday, July 29, 2010
Tuesday, July 27, 2010
The recipe called for an oven temperature of 500°, which is just a tad frightening, but hey, anything for homemade pitas. I was able to bake 2 pitas at a time on my upside-down baking sheet. There's a satisfying little "pop!" when the pitas puff up, creating that trademark pocket. Since I had to open the oven so often, I ended up turning the temperature up to 525°. That way the actual temperature stayed where it needed to be, and all 12 pitas came out well. I'll tell you this: baking these things is not for the faint of heart...that oven is HOT!The results: They look beautiful, if I do say so myself, golden brown and flour-dusted. The texture is very nice: soft with just the right amount of chewiness. They're very salty, however, and next time I'll definitely be cutting back to 1 teaspoon.
I'm a 24-year-old laid-off student: what basically amounts to the trifecta of Broke. Lucky for me I enjoy cooking, which makes feeding myself on a pauper's budget much easier than it would be if I had a weakness for eating out or buying meals in cardboard boxes. Also helping in the money department is not eating meat. Lentils are a girl's best friend, and the people who say it's diamonds clearly have not had my curried lentil soup.
I think that's plenty of introduction for now. After all, it's not about me...it's about the food!


After a hard day of uni work, I decided to cook some healthy sugar-free biscuits from LiviasKitchen. As I am into all healthy eating, this is a nice treat and a great alternative to a processed biscuits with a nice cup of tea!
The ingredients I used were:
- 275g Jumbo Oats
- 80g Melteed Coconut oil
- 160g peanut butter
- 50ml maple syrup
- 85g honey
- 50g raspberries
- Pinch Salt
So easy to make, mixed all the ingredients in a bowl and put them in the oven.
After 20 minutes, the smell in the kitchen was divine!
Thank you LiviasKitchen for my lovely flapjacks!


I have a few friends who don’t eat pork, which can be challenging during the regular family meals that we host for 4-10 porcine-hungry friends. One of them, Mert, is convinced that he will never be able to turn down pork again if he’s ever tried it, so he has asked us to be extra vigilant in ensuring he doesn’t get any by accident. I’ve adjusted this recipe from Martha Stewart to meet the needs of my friends who keep kosher/halal and also to provide leftovers that I’m more than willing to snarf up. We even have sausages in our chest freezer labelled “Mert-friendly” (ie, pork-free) so that we can whip this one up at a moment’s notice. Serve over rice or egg noodles.
Mert-Friendly Sausage and Peppers
.25 cup extra-virgin olive oil
5 cloves garlic, sliced
1 large onion (red is best, but yellow/white will work), cut on a 2-inch dice
4 bell peppers, mixed colors, cut on a 2-inch dice
4-6 halal sausage links, ideally Italian
1 cup to one 14 oz can of crushed tomatoes, depending on how saucy you want it
1.5 cups red box wine
1 tsp dried oregano
Salt and freshly ground pepper
Basmati rice or egg noodles, for serving
In a large skillet, heat olive oil over medium heat. Add whole sausages and cook, turning regularly, until browned. Remove sausage and set aside to cool.
Add onions and peppers to the skillet with a pinch of salt, cooking until the onions are translucent. Meanwhile, slice the sausages into medallions.
Add garlic to the skillet and cook for one minute, stirring constantly. Return sausage to the pot, and add oregano, tomatoes, wine, and another pinch of salt. Stir, bring to a gentle simmer, then reduce heat and cook, covered, for 15-20 minutes until the peppers are very soft. Add salt and pepper to taste, then serve immediately.


The blog posts have been slowing down. In part that’s because WE FINALLY GOT A GRILL! I know, I know, we’re like the last adult human beings on earth to acquire a grill.
Here is a very blurry picture of my handsome husband grilling. This is why you should use real cameras, folks, instead of your smudged phone camera.
So, since we are newbies when it comes to grilling, we have spent the last few weeks grilling a lot, but most of the stuff we have made has either been too simple to warrant a post, or has been pretty much an exact replica of somebody else’s recipe. Also, I’ve been working my usual research job, teaching, and returning to yoga (which is a really big deal since I’ve basically lived on the couch for the last year!) so I’ve been a little busier than usual. I’ll post some recipe reviews of our more successful grilling sessions later (including a post about those kebabs in the picture above), but today I will post my very first grill-involved personal invention.
I’m really excited about this recipe, you guys. For one thing, it doesn’t require me to cook anything at all inside. That’s a big deal in the desert in the summer, when the last thing you want to do is turn on an oven inside the precious cool oasis of your house. Secondly, it involves crunchy, fresh raw veggies that I actually seem to tolerate really well! And, of course, it tastes so good. The salad dressing is really light and just adds a hint of tangy-sweet flavor to the salad without overpowering the taste of the veggies.
The inspiration for this dish was one of my husband’s summer favorites: http://allrecipes.com/recipe/mexican-shrimp-cocktail/. It’s really good, but I mean, every variation of the recipe includes stuff like clamato juice (hello, MSG and HFCS), ketchup, and even orange soda, so I wanted to find something that would be just as refreshing and flavorful but a little better for us.
Grilled Shrimp Salad with Honey Lime Cumin Vinaigrette Ingredients (Serves 4)
- 1 pound large shrimp, cleaned and deveined, tail on or off (your preference)
- 2 cucumbers, peeled, seeded, and thinly sliced
- 1/2 red onion, peeled and thinly sliced
- 12 oz. cherry tomatoes, thinly sliced
- 2 avocados, diced*
- 1 jalapeno, seeded and very finely chopped
- 1/2 bunch cilantro (about 3/4 cup)
- juice of 4 limes
- 1/2 cup avocado oil (or other light-tasting oil)
- 2 tablespoons honey
- 3/4 teaspoons cumin
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper
- Penzey’s Arizona Dreaming seasoning mix (optional)
*If you are planning on eating the whole salad right away, mix the avocados in with the rest of the veggies. Otherwise, chop up one just before eating and serve separately.
- First mix up your marinade/salad dressing by combining the lime juice, avocado oil, honey, cumin, sea salt, and black pepper. Reserve half and set aside for later. Pour the other half over your shrimp.
- If you are using the Arizona Dreaming seasoning, sprinkle generously over the shrimp (as in the picture) and toss the shrimp with the seasoning and marinade to coat. If you are skipping the seasoning, you may want to sprinkle a little paprika and cayenne on the shrimp for a bit of color and heat.
- Send your sweet husband outside with the shrimp. Grill over medium heat until curled, white, and opaque throughout.
- Meanwhile, toss all the chopped veggies except for the cilantro together in a bowl. I chop my veggies in the food processor so they are more uniform.
- Place the reserved dressing in a food processor and add the cilantro. Pulse until the cilantro is finely chopped. Toss salad dressing with veggies. Taste and adjust seasoning.
- That’s it. Serve with grilled shrimp and fresh fruit, if desired.


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When I was a beginner homebrewer, I was not aware that oily coffee beans could ruin my coffee grinder.
I proceeded to grind my oh-so-shiny beans as I thought the gloss was a sign of high-quality beans. The next thing I know, my coffee grinder was done for.
Even worse, I also found out that oily beans can ruin my other coffee-making tools. To help you prevent the same thing from happening to your tools, let me discuss why oily beans are a big no for your coffee grinders.
Why Are Some Coffee Beans Oily?
Coffee beans are seeds of coffee cherries. Farmers harvest the coffee cherries and dry them under the sun until most of the moisture evaporates.
Once the coffee beans dry, all that remains in them are the sugars and oils. The oils contain the majority of flavours and caffeine.
The oils remain in the coffee beans until the roasting process. As the heat dries out the coffee beans further, they will crack, causing the oils to release into the surface.
The amount of oil that the beans lose depend on the beans’ roast level. A dark roast releases most of the oils, causing them to coat the beans and making them glossy.
That said, one of the significant reasons for oily coffee beans is that they were roasted for a long time. The fresher these beans are, the more oil coating they have.
Oily coffee beans are also a result of letting them sit for a long time. As you leave the beans unused, they gradually release oils, causing them to become shiny and more aromatic.
Why Are Oily Coffee Beans Bad For Coffee Grinders?
True enough, oily beans mean more flavour and aroma. However, the same thing that makes coffee beans great can also end the life of a coffee grinder.
Speaking from experience, you should really avoid grinding oily coffee beans unless you want to end up as someone who broke their favorite coffee grinder!
To help you avoid such a dilemma, below are the reasons why oily beans are a big no-no for coffee grinders.
1. Oil makes the bean hopper sticky.
The residual oil that came from your coffee beans will cling to the different parts of your grinder, especially the bean hopper. Since oil is sticky, it will hold some of the beans on the sides of the bean hopper.
As a result, the coffee beans will not flow within the grinder, preventing you from getting the coffee grounds you need.
2. Oily coffee beans clog grinders.
Coffee bean oils make coffee grounds sticky. The grounds stick together and cause your coffee grinder to clog.
Oily beans also cause buildups on all parts of your grinder. This residual oil will become sticky after consistent usage, which can impact the taste of your coffee grounds.
3. Oily beans are difficult to grind.
The stickiness of oils in the coffee beans makes them challenging to grind. Once the coffee beans release oils and stick together in the bean hopper, your grinder continuously spins without pounding the beans.
Since the grinder is constantly spinning without grinding anything, it could collapse, thus rendering it useless.
How To Dry Oily Coffee Beans
Oil is a natural part of coffee beans. Once dry coffee beans are exposed to the air, they will oxidize, causing the oils to cover the beans’ surface.
Fortunately, you can transfer coffee bean oils into something else to make your coffee beans grinder-friendly.
Oxidation happens when you expose coffee beans to the air. To prevent beans from oxidizing further, you need to store them in an airtight container.
Then, place the container somewhere dark. This way, coffee beans will not release any more oil.
Transfer the oil to an absorbing medium
Before grinding your oily coffee beans, you can pat them dry with a paper towel to absorb the oil on the surface. You can also do this step before placing your coffee beans in a container.
If you see that the paper towels have become greasy, replace them with new ones. Continue to replace the paper towels until they no longer absorb oil from the beans.
Using salt for oily beans
Salt can soak up grease and oil, making it ideal for oily coffee beans. All you need to do is to cover the bottom of your container with salt before adding the coffee beans and then spread the beans evenly on top of it.
Then, cover the coffee beans with salt before closing the container.
Leave the coffee beans in the salt for at least an hour. If the salt becomes greasy, then it has absorbed the oil.
If the coffee beans still have some oil on their surface, let them sit in the salt for another hour.
Finally, get the beans out of the salt and toss them on a plate to remove the salt stuck on their surface.
What To Do With Oily Coffee Beans
It is not ideal to grind greasy coffee beans as they can ruin your coffee grinder. Fortunately, you can remove some of the oil using the methods mentioned above.
But if you do not have time for such hacks, there are other ways that you can brew such beans to make excellent-tasting coffee.
Grind the beans coarsely.
Oily and dark coffee beans will release less oil if you grind them coarsely. The grind size will allow you to extract the beans’ rich flavours and chocolate notes.
Even better, brewing coarsely ground coffee beans will help you avoid strong and bitter notes from releasing into your coffee.
Use the cold brew method.
Oily coffee beans are perfect for cold-brewed coffee. The reason is that using room temperature water to steep coffee grounds will prevent them from releasing oil.
Cold brewing can also extract the malty and sweet flavours from your coffee grounds. Additionally, this brewing method is very forgiving, allowing you to make good coffee despite the quality of your coffee beans.
Brew the beans at a lower temperature
Cold-brew needs to steep for 18 to 24 hours before you can enjoy it. If you cannot wait for such a long time, you can instead use hot water to brew your oily beans.
The average temperature for brewing coffee is 205 degrees Fahrenheit. But if you are brewing oily coffee beans, the recommended water temperature is 195 degrees Fahrenheit.
The lower water temperature will help you reduce the amount of oil and harsh flavours from your coffee beans.
Frequently Asked Questions
Why is Starbucks coffee so oily?
Starbucks is popular for using dark roasted coffee beans in its coffee blends. As mentioned, the darker your beans are, the more oil they excrete.
If you buy whole coffee beans from Starbucks, you will notice that each bean is glossy and covered with oil.
What coffee beans are less oily?
If you do not like oily beans, the ideal thing is to buy light or medium roast beans. A lighter roast means less oxidation and less oil released by the beans.
However, it is essential to note that light and medium roast coffee beans will have a milder flavour than dark roast beans. So, they may not be ideal for people who like their coffee bold and strong.
How do oily coffee beans taste?
There is a common misconception that oily beans mean fresh beans. Such is not true at all.
Oily beans are stale and taste burnt since they have been roasted for a long time. They also have a harsh and bitter flavour, especially when brewed at a high temperature.
The Bottom Line
Oily coffee beans can be the primary cause of coffee grinder breakage. Due to their oil content, coffee grounds stick together, resulting in a clogged grinder.
When worse comes worst, oily beans will cause various issues until your coffee grinder collapses.
Fortunately, you can use paper towels and salt to absorb some of the oil from your coffee beans before grinding them. Both the paper towels and salt are highly absorbent, so they will work on your greasy beans.
But if you do not have the time to remove oil from your beans, the best thing to do is to use light to medium roast beans.
You can also grind your oily beans coarsely to prevent them from releasing too much oil. Additionally, the best brewing method for oily beans is cold brew, as it prevents the oil from coming out of the beans.


Who Is OSI Industries Ltd., Food Group
OSI Industries Ltd., gives the opportunity for a complete nutritional diet; processed by a food service powerhouse. Thousands of customers are fed an OSI diet from restaurants, grocers, and local meat markets. OSI ensures their customers get a unique diet that gives you full disclosure on their website portal. They adhere to the strict rules of the food industry set forth by the FDA and international laws. They have been a name millions of people can trust in the food industry. Learn more about the OSI Industries food group for more details.
OSI Industries; Takes Over Flagship Europe
The food industry in Europe is a very lucrative industry and OSI Industries were quick to partner with their network. The Flagship Europe facility is one of the largest in the EU food market and is estimated to be worth millions. OSI will operate their restaurant condiments and frozen poultry. They write able to consistently maintain operation of the Flagship facility as easily as they were able to celebrate over 20 years in China for excellent food service. Their partnerships have also been successful in the United States and Asia.
OSI Industries; CEO, David McDonald
Professional businessman and CEO, David McDonald, allows his partners to take part in his efforts to create job opportunities for many impoverished areas overseas. He was the recent recipient of the Global Visionary Award for excellence because of his job initiative. He was able to create a network that is devoted to helping the communities they serve. OSI Industries is in line with their efforts with assets that total over $65.4 million dollars. OSI Industries has made it possible for many at risk adults to find economic sustainability. In fact, McDonald continues to be on board with many OSI programs and acquisitions.
Enjoy the popular OSI Industries network by becoming a part of their employment team. OSI Industries is offering many unique job opportunities nationwide and around the world. Join tube exclusive OSI Industries family today and feed your family a smart Mrs rocessed by industry leaders.


||In recent years increasing obesity rates have become a major concern in the United States. Statistics show socioeconomic status plays a big role in obesity outcomes, with those of lower SES more likely to be obese. Although exercise and stress have also been shown as important contributors to obesity outcomes, this paper will focus on how nutrition differs by SES through structural factors, discussed here as the food environment. The food environment includes healthy food access, cost of food, education about food, time required to prepare food and social influences, any of which may be more or less serious moderating factors in determining nutrition and obesity outcomes in conjunction with SES. This paper examines which of these factors have the most impact on nutrition outcomes, and consequently, obesity outcomes, between SES groups since changes in the food environment may prove more effective than targeting individual behaviors toward good nutrition. To accomplish this goal, research articles and USDA data were analyzed and compared to determine which factors appear most salient between SES and the food environment and, ultimately, good nutrition and obesity rates.


Food supplements (also known as nutritional supplements) are concentrated sources of nutrients (proteins, carbohydrates, fats, vitamins, minerals, dietary fibers) and other physiologically active substances (antioxidants, L-carnitine, prebiotics, probiotics, caffeine, vegetable components) that help to supplement our traditional daily diet effectively due to their beneficial nutritional or physiological effects.
If our daily menu does not provide us with the right amount of antioxidants, minerals and vitamins, we need to ensure they are supplied additionally.
The most alkalizing foods are for example green plants. They are very difficult to incorporate into the daily diet in sufficient quantities, so the regular consumption of the pH Complex drink as a treatment is much recommended!
Coral Calcium Complex
With a diet low in mineral-rich fruits and vegetables the consumption of additional calcium supplements is recommended.
Deil hetta á Facebook


1000 calories a day.
That was my first diet. I was twelve. My mother had a book (my Bible!) that listed the calories of every food. It was a fat paperback, dog-eared and coffee stained, a staple on our kitchen table like salt. If someone handed me that book today, covered with my ballpoint pen markings and fingerprints, I’d cry. Then I’d throw it at the wall.
800 calories a day.
That was my second diet. Because 1000 was too much.
500 calories a day.
That was the diet my ballet teacher suggested when I was fourteen and 100 pounds. I can still see the red needle on my bathroom scale refusing to drop down into double-digits, mocking me and my hunger and my calorie counting.
This is what my class notes looked like in all of my 9th grade subjects:
Jello Pudding Pop: 90
Jello Pudding Pop: 90
Often on these lists, I’d draw a squiiggly line. That was my code for binge/purge. Hundreds of calories added and subtracted at the same time – too many to count. It shocks me now that in the midst of my madness, I marked it down, that I hinted at a secret I ardently covered with lies.
I had another calorie counting book. The title was something like: 100 Calories of Every Food. I just searched it on Amazon and the one I had isn’t there. But there’s a new one – The 100 Calorie Diet. When I saw it, I gagged. My book broke down every food into 100 calorie portions: ¼ McDonald’s Shake=100. As if I could stop at ¼.
Now there are foods on supermarket shelves that brag: 100 calories! Sold in the lunch-snack aisle – for kids – popcorn and cookies. Sometimes my kids toss them in the cart. If I point it out, will I create an issue where there wasn’t one? When it comes to passing on my eating disorder, I’m terrified I’m doing everything wrong.
The biggest hurdle in my recovery was learning to not see only calories in food. To just eat. It took me over a decade and I still slip up. Once I said out loud when I was served poached eggs at a luncheon: “I love a poached egg – so easy to calculate.” (80!) Only one friend heard me, thank God. “What?” she asked. “Oh nothing,” I said, shooing the old me away.
When I see calories on a menu, it ruins the meal. I’ve already decided to enjoy myself, to eat with pleasure, which I really can do. Cooking for other people was essential in my recovery because I wanted the food to taste good. Preparing a meal is a gift; enjoying it together is, too. When I go out or to a party, I eat what I’m served. If there’s dessert, I eat it. It’s joyous. I’m so thankful I’m free.
I read that calories are on menus now to curb obesity, but that it turns out a lot of American’s believe a high-calorie meal is better, that’s it’s more for their money, so it’s not working the way the FDA had hoped. And it’s not just fast food either. I’ve seen calories on menus at upscale restaurants. I get that there are good intentions behind it, but for us recovering counters – and the budding ones, too – I wish they’d stop. Counting calories can be deadly math.
If you or a loved one is suffering from an eating disorder, contact the National Eating Disorder Association toll free and confidentially at 1-800-931-2237 or go to nationaleatingdisorders.org/find-help-support for help.
#eating disoder recovery#mia#ana#calories#calorie counting


Maroon and Orange Shortbread Holiday Cookie
- 1 ½ cups unsalted butter
- 2/3 cup white sugar
- 1/4 cup of dried or fresh chopped cranberries
- Zest of 1 orange
- 2 ¾ cups all-purpose flour
- ¼ tsp kosher salt
- In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy
- Stir in the flour, salt, cranberries, and orange zest until well blended.
- The dough will be somewhat soft. Cover and refrigerate for 1 hour.
- Preheat the over to 375°. Line cookie sheet with parchment paper.
- On a lightly floured surface, roll the dough out to ¼ inch thickness.
- Use your favorite holiday cookie cutter to cut out cookies. (Or simply cut into rectangles 1 ½ x 2 inches in size). Place cookies 1 inch apart on the lined cookie sheet.
- Bake for 8 minutes or until golden at the edges.
- Let cool and enjoy!


How to make Cannabutter
I always seem to come across people asking how to make cannabutter/baked goods. Well, I hope that this post will provide you with some insight as to how to make some dank shit!
You first need to procure your supplies. For this venture, you will need a large pot, a grinder of some sort, marijuana (stems, shake, trim, buds), and butter. When it comes to selecting the butter, I look to see what butter the store carries with the highest % of fat content. This is because THC is lipidic, meaning that it binds readily with fatty substances. Therefore, the more fat, the more THC the butter can hold.
The next step is to grind up your marijuana material using the grinder. I will be using a coffee grinder as to get everything super fine! The more you agitate it, the better. For one batch of cookies that calls for a stick of butter, I put around 20-30g of fluffy buds/trim in. This time I did not use stems, but anything sporting trichomes is fair game to use. After grinding it all up, dump it into the pot and add some water.
Once you have added an ample amount of bud to the pot, add your butter. The recipe I am using calls for 1 stick, so I will be using 1 1/4 stick to account for any materials lost. Go ahead and throw the butter in. Bring the pot to a boil*, then reduce to a simmer and cover. Now, it is a game of waiting. I generally let my batches simmer for around 6 hours, but am going to cut it short to 4 today.
After the stew has simmered for an ample amount of time, it may be removed and prepared for separation. The simplest and cleanest method I have found is to simply set a wire strainer inside a glass bowl, then scoop the mixture into the strainer. Make sure to squeeze excess moisture/butter from the plant matter as it will generally retain a lot. Do this until all the matter has been separated from the liquid.
You should be able to see a layer of liquid butter floating along the top of the bowl. It must now be solidified in order to extract it from the water. To do so, simply set the bowl in the refrigerator until the top layer becomes hard.
After awhile, the top layer will solidify hard enough to pick up with a cooking utensil. At this point, scoop it all out and place in a separate container. This is your cannabutter.
Step 7: (Optional)
You can use your cannabutter on whatever you wish, however, I use mine with a pre-packaged chocolate chip cookie mix that calls for 1 stick of butter. Convenient. Go ahead and mix everything according to the directions, but instead of individual cookies, mix into a large cake pan. Then, bake at about 50 degrees lower than the instructions call for*. Enjoy!


THE vision of the National Heart Foundation of Australia is for Australians to have the best cardiovascular health in the world. The Heart Foundation Tick program is a cost-effective, population-based approach to improving the health of Australians by challenging food manufacturers and food outlets to improve the nutrition of their products.
Doctors can be confident that the Tick signposts healthier food choices that have been independently tested to meet criteria for health maintenance and chronic disease prevention.
The Heart Foundation recommends that products with the Tick be used in the context of a healthy eating pattern; for example, eating Tick approved fish products at least twice a week. Patients with specific dietary needs related to an illness should, as with any condition, seek tailored advice from health professionals.
The Tick has proven to be popular with and trusted by Australians, as it provides one clear, easily identifiable symbol that highlights healthier choices without needing to read and interpret nutrition information panels and ingredient lists when shopping in supermarkets or eating out.
Licensing and costs
The Tick logo is a certification trade mark, which means that the logo is registered to certify that products displaying it have met specified standards of quality and accuracy. The Heart Foundation must be able to demonstrate that these standards are met, and it is responsible for ensuring that the logo is used in accordance with the Tick criteria and regulations that govern its application.
The Tick criteria are lodged with the Australian Competition and Consumer Commission. If food manufacturers fail to operate within the rules, their licence to use the Tick logo can be terminated.
Manufacturers submit independent analyses, from a laboratory accredited by the National Association of Testing Authorities (NATA), to prove compliance with the Tick criteria. This process is mandatory for all food products that carry the Tick except fresh produce.
Licensees sign a legal agreement to abide by the Heart Foundation’s requirements, which include compliance with Food Standards Australia New Zealand codes (Food Standards Code and Code of Practice on Nutrient Claims in Food Labels and in Advertisements), random auditing, nutrient testing, and pre-approval of labels and promotions before going to market.
As the Tick is not funded by governments or public donations, a license fee is incurred for the right to use the Tick logo. The fees are used to pay for developing nutrition criteria, laboratory analysis, and for independent random auditing by SAI Global (an independent auditor) which sends auditors to “mystery shop” at food outlets.
The fees for Tick approved products that are sold in supermarkets are based on a sliding scale of sales volume per annum. For food outlets, fees are based on the number of outlets and degree of auditing required.
The frequency of audits is determined by SAI Global. Supermarket foods are randomly audited throughout the year, with every category audited at least once every 12 months, and all Tick approved products are analysed by the NATA-accredited company DTS Food Laboratories to ensure ongoing compliance with the applicable Tick nutrient standards.
The Heart Foundation Tick program is governed by the Food Information Program Oversight Committee — a group of external honorary volunteers who report to the Heart Foundation National Board. In addition, the Criteria Working Group is responsible for developing the Tick criteria; it comprises experts in food science and technology, public health and nutrition science. No members of the Oversight Committee or Criteria Working Group have any conflicts of interest related to the food industry.
The category-specific nutrient criteria are developed using a combination of scientific evidence, Heart Foundation position statements, key government policies, and food technology and food law considerations.
The nutritional profile of foods sold in supermarkets is collected independently by Synovate Aztec (an agency that collects supermarket grocery scan data) so criteria can be set in relation to current food-purchasing trends. The criteria are made incrementally tougher. For example, the criteria for sodium levels in bread were reduced significantly for Tick approval, dropping from 450 mg per 100 g to 430 mg per 100 g in 2005, and again in 2006 to 400 mg per 100 g.
Tick criteria have recently been used by the federal government’s Food and Health Dialogue to help set voluntary whole-of-category targets for the food industry to meet within an agreed time frame.
The Tick criteria are based on scientific evidence on chronic disease prevention, and include nutrients and food components deemed by the World Health Organization as important for maintaining good health, such as fruits, vegetables, and high-fibre and wholegrain ingredients. They also specify sodium, saturated fat and trans fat levels, as well as energy limits and portion sizes.
Although out of step with popular opinion, added sugar is not a criterion. This is because existing levels of evidence indicate that there is no direct causal relationship between added sugar and coronary heart disease, diabetes or obesity (with the possible exception of sugar-sweetened beverages). The sugar in Tick products may be from added sugars and/or naturally occurring sugars. The body does not differentiate their similar effects, and laboratory testing cannot accurately distinguish them.
Sugars — like other carbohydrates, fats, proteins and alcohol — contribute to the energy in foods; therefore, the Tick criteria limit these by setting energy limits. There is strong evidence for limiting energy intake to prevent chronic disease.
The Heart Foundation Tick program has resulted in increased awareness of healthier eating and a significant reduction in saturated fats, trans fats and salt in many foods. It is also transforming the practices of food companies to benefit Australians.
* Professor James Tatoulis is chief medical advisor, Dr Lyn Roberts is chief executive officer and Ms Anne-Marie Mackintosh is the nutrient standards and regulatory affairs manager of the National Heart Foundation of Australia.
This Opposing Views article appears as a Rapid Online Publication in the Medical Journal of Australia on the Heart Foundation Tick program. It is reproduced with permission of the MJA. Please click here to read the opposing view by Ms Rosemary Stanton
Posted 1 March 2011


235 So. Concord Exchange South St. Paul, MN 651.457.7076
235 South Concord Exchange
South St. Paul, MN 55075
Husnik Meat Company is a family owned, USDA inspected facility that has been in business since 1928. We process specialty items for national food service companies and supply top quality grocery stores and restaurants in the Twin Cities area.
Husnik's LOON Brat - wild rice and smoked chedder cheese - now available at the Excel Suites during Minnesota Wild games and special events.
Husnik's Meats featured on the Fox 9 Morning show ~ November 2nd, 2012
click photo for video
Visit our retail store featuring fresh meats and specialty products!


The organization collects canned goods, fresh produce, fruits and all the fixings for the whole Thanksgiving dinner experience for our families. The agency partners with local businesses and elected officials for the donation of Turkeys that will complete a Thanksgiving Dinner. Through this project our volunteers are given the opportunity to share in the spirit of giving so that others may participate in and enjoy a traditional Thanksgiving meal with their families.
Since the implementation of this program, VELA has serviced over 800 families. The Families are identified by our community partners, schools and other community based organizations.
To become a VELA Volunteer, Click Here.


Although I posted this a couple of years ago. While looking through the archives, I thought, “Hey, this is worth repeating.”
A while back someone sent me a recipe claiming that you can make a chocolate cake in five minutes. I had my doubts. But the temptation of a chocolate cake in a mere five minutes was tempting me, especially since there was a tub of vanilla ice cream in the freezer and a bottle of chocolate syrup readily available. After a quick search I found all that we had all the ingredients. The cake recipe TEMPTED me and I TRIED it and much to my surprise and delight the recipe worked and I now have a new fight on my hands — the fight to not make one EVERY night!
Chocolate cake and the consumption of it (in moderation) is not sinful – maybe it ought to be. But this wonderful cake and ice cream combination reminds me of the struggles we face as we try to live worthy of the kingdom of God. Most of us – make that all of us – face things in our lives that can and sometimes do pull us away from intimacy with God. These things can be work related, recreation, selfish desires, or anything similar. Paul gives some lists in 1 Corinthians 6, Galatians 5, Romans 1 & 2 that mention specific areas of temptation. But I am not writing to condemn you or me for what we struggle with. I want to encourage us to avoid them. The Hebrew writer tells us to “lay aside the sin” which weighs us down (Heb 12) as we patiently run the race of life. Paul encourages his readers to change their focus to what is “above” and not on what is of this world (Col 3:2) and to focus on the “unseen” yet “eternal” things of God (2 Cor 4:16ff).
A few more thoughts, “Count it all joy, my brothers, when you meet trials of various kinds, for you know that the testing of your faith produces steadfastness. And let steadfastness have its full effect, that you may be perfect and complete, lacking in nothing. . . . Let no one say when he is tempted, “I am being tempted by God,” for God cannot be tempted with evil, and he himself tempts no one. But each person is tempted when he is lured and enticed by his own desire. Then desire when it has conceived gives birth to sin, and sin when it is fully grown brings forth death.” (Jas 1:2-4; 13-15 ESV).
PS: Here is the recipe:
- 4 Tbsp Flour
- 4 Tbsp Sugar
- 2 Tbsp Cocoa
- 1 Egg
- 3 Tbsp Milk
- 3 Tbsp Oil
- A “splash” of vanilla extract for flavoring
- (optional): 2 -3 Tbsp or nuts, mini chocolate (or peanut butter) chips.
- 1 large coffee mug.
- Mix flour, sugar, and cocoa in large coffee mug. Add egg and mix thoroughly. Add milk and oil and mix completely. Stir in splash of vanilla and add nuts or baking chips if you desire.
- Cook for 3 minutes on high in microwave. (While cooking, the cake will rise above the top of the mug — this is normal. If your mug is not large enough you will have a small mess in the microwave and on the outside of the cup. I took me a couple of tries to find the best coffee mugs in our collection).
- Remove to plate or bowl. Serve with ice cream.


Best 10 nights 22 April – 1 May 2022 Iftar food packs donation at Mecca alMukarramah & Lhokseumawe, Acheh
Ustazah Hjh Saremah Tani (Wheebake & Insijam.SG) is collaborating with
- Ustaz Hj Zulkefli Ahmad al Hafiz (PEKTA tabung haji Makkah) for Mecca’s donation
- Ustaz Hj Suhimi Wagiman from Takhassus alQuran Masjid alKhair under Share & Give Charity for Acheh’s donation.
Maximise your blessings by donating over the last ten nights of Ramadan as follows :
$5 dollars per pack per night
1. $50 (1 pack of food for 10 nights)
2. $100 (2 packs of food for 10 nights)
3. $150 (3 packs of food for 10 nights)
4. $200 (4 packs of food for 10 nights)
Total donations will be distributed equally to both countries.
Updates of the activities from both countries will be shared to donors.
Closing Date: 21 April 2022


Shop Cornish Lamb and get it in time for your next Sundays Roast
Order now and get your lamb in time for your next Sunday Roast!
Or make a custom order and we will get back to you.
Types of Cuts Available
Shoulder of Lamb –
This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork. Recipes using lamb shoulder are fail-safe crowd pleasers
Rib Chop/Rack of Lamb –
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they’re called a rack of lamb
Loin Chop –
These are mini T-bone steaks cut from the waist of the lamb. On one side of the chop is the lamb loin and on the other side is the fillet. Just like chops, they’re great for grilling or barbecuing.
The rump comes from the back of the lamb. This cut is lean, tender and full of flavour – just be careful not to overcook as it will become tough if left to dry out. It is delicious pan-fried whole, finished in the oven for a few minutes, It can also be cut into three thick Steaks.
Like the shoulders, the legs of a lamb work hard, which means that this cut has a good, strong flavour. Leg of lamb is great roasted whole on the bone, or boned and barbecued. It’s a fairly lean muscle, so take care not to overcook it, or else it could end up quite dry.
Lamb shank is a super-simple, cheaper cut that goes a long way. Taken from the lower part of the back legs, there is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that’s perfect for stews and slow-cooking.
Delivery Options and Times
We deliver to all mainland UK addresses, using our own little van for local addresses or via APC overnight couriers for other address. The lamb is cooled and insulated in natures best insulator, sheep’s wool itself and boxed in sustainably sourced packaging.
Orders made before
Custom orders can vary depending on the conditions. We will discuss custom orders via email or over the phone once you have sent it.
You are welcome to come to the farm and pick-up your order directly from us. Please select this as an option in the shopping cart. We will get in touch with you to arrange collection. If your heading to a local show and we are there we can also arrange to take your order with us.
The Cornish Lamb Co.


Merchandising Labels include labels for the following applications:
- Beef, Pork & Poultry Labels
- Value Pack Labels
- Meat Coupon Labels
- Bakery Coupon Labels
- Deli Food Labels
- Prepared Food Labels
- Fresh Bakery Labels
- DayGlo Grabber Labels
- Bakery Flavored Labels
- Premium Corner Recipe Labels
Stock Merchandising Labels: Specialty Printing stocks a wide variety of over 1,000 different types of "merchandising" labels. These labels are used for additional labeling of packages in the Meat, Deli, Bakery and Produce Departments. Everything from “Manager Special” Day-Glo type labels, to Corner Merchandising labels with Recipes and Cooking instructions to Coupon labels to Foil USDA stickers. These labels are sometimes referred to as “Grabber” labels and commonly are printed using Red Day-Glo, high gloss or Foil paper. Specialty Printing maintains floor stock of the most popular labels ready for prompt shipment, within 1 to 3 working days.
Custom Merchandising Labels: Custom labels allow the customer to change the preprinted formats, colors and size of any Merchandising label. The process for ordering “Custom Merchandising labels” includes creation of artwork (proof), proof approval, generation of printing plates and manufacturing of labels. Specialty Printing Ha a full Graphics / Design function and additionally has an in-house plate making department to help ensure all Custom Merchandising labels are processed in a timely manner. This total in-house operation allows Specialty Printing to produce and ship Custom Merchandising labels within 7 -10 working days or less after proof approval. We also over a “JIT” program for Custom labels that cut the lead time to 2-3 days.
Corner Merchandising Labels: Specialty Printing works closely with Trade Associations utilizing recipes, serving sizes, nutritional information, cooking suggestions, ingredients and naming standards to create our Corner Merchandising labels. Included in these unique
- Rotating Recipes: Specialty offers up to six (6) different recipes within a roll of labels for all the stock corner labels. Recipes are updated with seasonal changes from Summer to Winter months.
- Bi-Lingual Corner labels:We also carry a line of stock corner labels that contain Bi-Lingual information for the titles, recipes and cooking instructions. Click here for more information on Bilingual Labels.
Contact Specialty Printing, LLC to see how we can help create a better idea for your Merchandising Label needs.


That's fine because tonight we get to talk about ice cream. Now, I don't need to tell you that its summer and that there's a season for ice cream. We'll just skip to the part where I tell you why So Delicious ice cream is pretty great. But don't just take my word for it! I'm bringing in another ice cream expert (my boyfriend, Aaron) to give you the scoop (tehe) on the goods in my freezer. This is important because he really likes the flavors of ice cream that I'm generally not so fond of and I want to make sure this isn't totally bias. Also, he wouldn't have it any other way.
|Meet Aaron, he's also a carrot cake expert.|
Here's what the fine folks at So Delicious sent to me...
|Cookie Dough, Mint chip, Butter Pecan, Vanilla Bean, and Cookies and Cream.|
My Favorite Pint
My favorite of the pints was the Coconut Milk - Cookies 'N Cream. Don't get me wrong, I love coconut milk but when you're not expecting a flavor of ice cream to taste like coconut milk, it's a tiny bit distracting. I felt like this was one of the flavors that tasted the closest to what I had anticipated. Also, there is huge chunks of chocolate cookies in it! I'm not highly concerned with things being gluten free. In fact, it's fair to say that I whole-entire-heartedly love gluten. However, if you are concerned with gluten, you'll be stoked to know that the Cookies N' Cream pint is gluten free!
Aaron's Favorite Pint (I'm passing the computer to him. His words, not mine...)
Hi, nugans. Welp, I guess this is the first of what will hopefully be many cameos on this blog. So I and my tongue are gonna try not to screw this up too badly. (This is the first time I've blogged. Ever.)
I'm slappin' my seal of approval on the Butter Pecan. Which is weird, 'cause that's not ordinarily my bag. Not even close. But the thing is, they really nailed it with that flavor. It seems the thing with non-dairy ice creams is that whatever milk substitute they're using tends to dominate the flavor landscape. In the case of coconut milk-based deals like these, that's not a bummer -- far from it. Let's call it a mild distraction. But here, the intense richness of the butter/caramel/brickle/whateverthehellyoucallit was very much in gear and the pecans were seriously amongst. That stuff is gud.
Honorable mention goes to the Mint Chip. The green stuff used to be my go-to as a kid, back in the days before I got hooked on the hard stuff (chocolate chip cookie dough, for the uninitiated among you.) This Mint Chip is white. Not green. It's different from my old fix in a lot of ways, actually. It's not super creamy like you'd expect dairy ice cream to be. It's lighter. More refreshing. You taste the coconut milk clearly, but you welcome the flavor because it plays so nicely with the mint and the abundant chocolate chips (which they also got right here). It's a nice, slightly-less-sweet-than-you-were-expecting, almost tropical dessert experience.
...Back to Sam:
Holy Hell!!! Vanilla Bean is SO much better when you make it with coconut milk! I would put this on everything! Cake... pie...waffles..... sandwiches, it's gold! I used to make fun of my friends who would order vanilla bean when we went out for ice cream, in the past. You know, because it's obviously the boring choice. However, this would probably be my go-to if they didn't have Cookies N' Cream on the table.
So Delicious also sent me a box of Mini Chocolate Coconut Ice Cream Bars. Admittedly, these were the first things we tried because we were running out the door for a band rehearsal when the box arrived. We figured they would be great for breakfast, since we hadn't had any yet.
**PRO-TIP: Stirring your mini coconut milk chocolate ice cream bar in your coffee will be the best thing you've done all morning, trust me.
Fun Facts about So Delicious:
If coconut milk isn't your thing, don't sweat it! So Delicious makes awesome ice cream and yogurt flavors out of their other kinds of non-dairy milks too! They also make yogurts (and a GREEK YOGURT!) which I will write about later when I have a few different kinds to test out!
Trying to keep sugar out of your diet? No problem! They have ice cream sweetened with monk fruit. Yes, that's a thing. It is usually extremely low-zero calories. It looks a lot like an apple on the outside and it is native to southern China and northern Thailand. Ice cream and yogurt aside, this company makes loads of dairy-free products! Check out the rest at So Delicious!
One more thing,
I'm pretty sure Aaron forgot to mention the fact that he pretty much ate all of the Cookie Dough ice cream before I could even get to it. It's fair to say that he really really enjoyed that one too.
Thanks to So Delicious for not only sending us all this ice cream to try out but for being so great to speak with via email! (I'm talking to you, Hillary!)


Well, it’s not at the Greenville Inn!
We view “a la carte” as meaning: “Dining Your Way”!
When we go on vacation ourselves, we steer away from “prix fixe” menus because we rarely get what we want (usually a very limited menu) and not very generous portions. Some people feel like they are getting a “bargain” when they get a predetermined number of courses…but is it a bargain if you aren’t getting full portions or food you want?
When we offer packages that include a predetermined number of courses, (“Stay & Dine” or “Shop, Stay & Dine”) you can be guaranteed you can choose from our FULL (a la carte) menu and the portions are not just a “sampling”.
So, next time you are deciding on any restaurant…don’t let the “Prix Fixe Bargain Factor” dictate your decision…choose a restaurant whose menu has many choices with full portions…life is short…why not have it “your way?”
We are working on our Summer 2010 menu with a chef that some of you might already know…
Check back to see the new menu and who the chef is!


07 Oct The Food Pyramid Propaganda & The Cardio Myth
Since the introduction of the food pyramid, whole grains and grains, and foods made from grains, have become a huge proportion of most people diets. So we’re talking about products made from wheat, particularly.
The Food Pyramid Propaganda
The food pyramid really was never based on any traditional human diet or really on any science. In fact, the food pyramid as it is today is what the food industry lobbied for. Since the introduction of the food pyramid, we’ve had more and more people who have become overweight, and who have diabetes.
In fact, in all Western countries now, pretty much, but particularly the US, Canada and Australia we have an epidemic of obesity and diabetes. While it can’t be completely blamed on the food pyramid, as a naturopath, I strongly believe that much of the blame can be put on the food pyramid.
The food pyramid has not only promoted grains and products made from grains, but it’s also made people fat-phobic. And when you take the fat out of food, you need to put something else in to make it taste good.
Since about 1900 the food industry has known that sugar is quite addictive. And if you put sugar in foods people will eat more and want more of them. So the food pyramid really has by taking fat out of people’s diets created people who are craving carbohydrate and refined carbohydrate.
The health of the gut can also have a role to play here, too. But the modern-day diet, certainly doesn’t promote health, and it is guaranteed to push people more towards gaining weight, and have difficulty losing it. Many of the popular diets out there still ignore the effect that a lot of the so-called healthy foods have on insulin and the other hormones in the body. Insulin is one of the main hormones that regulates how much fat your body stores.
It’s more about changing the way you eat, than checking the number of calories you eat every day, or really dramatically reducing your food intake -it’s more about changing what you eat and changing your habits.
There’s absolutely no reason that you have to starve yourself to lose weight. It’s not about calories in/calories out; – it’s much more complicated than that. What’s most important is eating the kinds of foods that are going to help your body to burn fat, as opposed to sending those hormonal messages that tell your body to store fat, and to hang onto it.
The Cardio Exercise Myth
Long periods of cardio, particularly where you’re standing on a treadmill, or even sitting on a bike, or working on a cross-trainer or whatever; where you’re doing the same intensity workout for long periods of time really actually has the effect of wearing your joints out much earlier, of breaking down your muscle and it sends the wrong hormonal messages to your body.
And a lot of these traditional weight-loss diets that people have been following, which are calories in/calories out based people are actually causing muscle loss, which then is one of the major triggers for the rebound weight gain afterward you stop dieting.
So sometimes while they look like they’ve lost weight on scales when I do a cellular health analysis on a client they’ve lost muscle – and as an example, I remember a client coming in a couple of years ago:
At her second visit, she came back and she was over the moon. She said “I got myself a personal trainer, and I’ve been training five days a week at the gym and I’ve lost four kilos.” And when I actually did the cellular health analysis with her, she’d only actually lost two kilos of fat, but she’d also lost two kilos of muscle. The problem was, she was still eating the wrong kinds of foods.
So this is where we need to pay careful attention to what kind of exercise people are doing, how much they are doing, and what they’re actually eating, because what you eat also influences whether you build or lose muscle.


FREQUENTLY ASKED QUESTIONS
If you do not see an answer to your question, email me at firstname.lastname@example.org.
I would be happy to answer any question to the best of my ability.
WHAT IS THE BEST WAY TO CONTACT YOU AND AT WHAT TIME?
I love working off of email (email@example.com) and require a cell phone number once an order is placed for last minute questions. I am available to talk from 5:30-8:30 p.m. most evenings.
DO YOU DELIVER?
Yes. An additional fee is added for all deliveries based on distance for all orders except wedding cakes. Wedding cake delivery starts at $50 and is dependent on distance to the venue and if the design of the cake requires additional time at the venue.
DO YOU SHIP ORDERS?
Unfortunately, Toni Makes Cakes does not ship any orders at this time.
WHERE IS THE PICKUP LOCATION?
I'm fortunate to be able to run Toni Makes Cakes from home in the Westerville area, so we can work together to find the best pick up location for you!
HOW FAR IN ADVANCE SHOULD I ORDER?
This is dependent on the time of year and type of cake you are ordering. I require two weeks minimum for all general orders and one month for wedding orders. Since all orders are made to order, I am not able to accommodate last minute requests.
WHAT ARE YOUR ORDERING GUIDELINES?
To place an order I will need your name, cell number, email address, date and time of event, date and time of order pickup/delivery, serving count, flavor and design ideas. It is important to note any allergies.
WHAT HAPPENS ONCE I PLACE AN ORDER?
Once you place an order, I will work with you to get the best design, flavor combination and size to meet your needs.
IS THERE A DEPOSIT REQUIRED?
Yes. Once we have agreed upon the design, flavor combination, size, pickup/delivery date and time and price of your order, we will request a 50% deposit. The remaining 50% will be due upon fulfillment of order.
WHAT KIND OF PAYMENT IS ACCEPTED?
I accept payment through Venmo (@toni-schorling) or cash.
IF I HAVE A PHOTO OF A CAKE THAT I LOVE, CAN YOU REPLICATE IT?
I love when my customers are prepared with inspiration for their order, however, every artist has their own style and skill so I prefer to use it as a strong inspiration rather than an exact replica. I may work with different materials to fit the design and event so sometimes that means altering the design.
WHAT IF I DON'T KNOW WHAT DESIGN, FLAVOR OR SIZE I WANT?
Don’t worry! I can help you choose a flavor that everyone will love as well as help coordinate design and colors to your theme and event!
WHAT CAKE FLAVORS DO YOU OFFER?
I try not to follow a specific list of flavors because I feel it is important to be open to a customer's requests. My most ordered flavors though are:
Standard flavors: White, Vanilla, Butter, Funfetti, Almond, Chocolate Chip, Dark Chocolate Fudge, Milk Chocolate, Devil’s Food, Marble, Spice, Strawberry
Special/Seasonal flavors*: Lemon, Carrot, Lavender, Red (Blue, Purple, Green, Pink) Velvet, Pumpkin Spice, Coconut, Chai, Coffee, Apple
WHAT FILLINGS DO YOU OFFER?
Buttercream Based: Vanilla, Almond, Chocolate, Cookies & Cream, Strawberry Cream, Raspberry Cream, Peanut Butter, Coconut Cream, Mocha, Chai Spice, Chocolate Chip Mint, White Chocolate, Cheesecake
Fruit Based: Strawberry, Raspberry, Apple, Cherry, Lemon Curd
Other Fillings: Milk Chocolate Ganache*, Dark Chocolate Ganache*, Hazelnut Ganache*, German Chocolate*
WHAT FROSTINGS DO YOU OFFER?
Buttercream (vanilla, lemon, almond, chocolate, hazelnut), Ganache* (milk chocolate, dark chocolate, hazelnut)
DO YOU OFFER FONDANT?
Yes! I do offer fondant covered cakes for an additional fee that is dependent on the cake size and shape.
WHAT COMBINATIONS DO YOU RECOMMEND?
I love them all so it is hard for me to choose. Customers have said the following where some of their favorites but I can create any combination you are interested in.
Wedding cake - white cake with white chocolate buttercream and raspberry fruit filling
Cookies and Cream - chocolate cake with white buttercream and cookie crumbles
Buckeye - dark chocolate fudge cake with peanut butter buttercream filling and chocolate ganache
Apple Spice - spice cake with apple filling
Raspberry Cream - white velvet cake with raspberry buttercream filling
WHAT IS YOUR INGREDIENT LIST:
Below is a basic list of ingredients but since I offer so many option, ingredients will vary. I would be happy to supply you with a more specific list with your order.
Base Cake: Sugar, Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzymes, Folic Acid), Vegetable Oil, Eggs, Butter (Milk, Salt), Baking Soda, Baking Powder (Corn Starch, Sodium Bicarbonate, Monocalcium Phosphate), Salt, Vanilla. May Contain: Cocoa Powder (Dark Chocolate Cake).
Cookies And Cream: Cookie Crumble - Sugar, Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzymes, Folic Acid), Vegetable Oil, Cocoa Powder (Dark Chocolate Cake), Baking Soda, Cornstarch, Corn Syrup, Salt
Buckeye: Peanut Butter (Roasted Peanuts, Sugar, Molasses, Vegetable Oil, Salt. Contains: Peanuts). Chocolate Chips (Chocolate Liquor, Sugar, Soy Lecithin (An Emulsifier) And Vanilla), Heavy Cream
Raspberry Cream: Raspberry Jam (Red Raspberries, Corn Syrup, Fruit Pectin, Citric Acid)
Snowflake: Marshmallow Fluff (Corn Syrup, Sugar, Egg White, Vanilla)
Apple Spice: (Cinnamon, Ginger, Allspice, Cloves, Nutmeg, Apples)
Sugar Cookie: Butter (Milk, Salt), Sugar, Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzymes, Folic Acid), Egg, Vanilla Extract, Baking Powder (Corn Starch, Sodium Bicarbonate, Monocalcium Phosphate), Salt.
Royal Icing: Powdered Sugar (Sugar, Corn Starch), Water, Meringue Powder (Corn Starch, Egg Whites, Sugar, Gum Arabic, Calcium Sulphate, Citric Acid, Potassium Acid Tartrate, Artificial Flavor, Silicon Dioxide), Vanilla Extract, Food Coloring (Water Sugar And One Or More Of The Following U.S. Certified Colors: Blue 1 (E133), Blue 2 (E132), Yellow 5 (E102), Yellow 6 (E110), Red 3 (E127), Red 40 (E129), Titanium Dioxide (E171), Mica Pigment, Vegetable Gum, Modified Corn Starch Citric Acid And Less Than 1/10 Of 1% Sodium Benzoate And Potassium Sorbate As Preservatives).
Chocolate Chip Cookie: Butter (Milk, Salt), Sugar, Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzymes, Folic Acid), Egg, Vanilla Extract, Baking Soda, Salt, Chocolate Chips (Chocolate Liquor, Sugar, Soy Lecithin (An Emulsifier) And Vanilla).
Cookie Trays: Butter (Milk, Salt), Sugar, Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzymes, Folic Acid), Egg, Vanilla Extract, Baking Powder (Corn Starch, Sodium Bicarbonate, Monocalcium Phosphate), Salt. May Contain One Or More Of The Following: Confectioners Sugar (Sugar, Cornstarch), Almond Extract, Lemon Extract, Anise Extract, Peppermint Extract, Peanut Butter (Roasted Peanuts, Sugar, Molasses, Vegetable Oil, Salt. Contains: Peanuts), Chocolate (Sugar, Cocoa Butter, Full Cream Milk Powder, Cocoa Liquor, Lecithin, Vanilla And Cocoa), Cherry.
Hot Cocoa Balls: Chocolate (Sugar, Cocoa Butter, Full Cream Milk Powder, Cocoa Liquor, Lecithin, Vanilla And Cocoa), Hot Cocoa (Dry Milk Powder, Sugar, Unsweetened Cocoa, Powdered Non-Dairy Creamer).
May Contain One Or More Of The Following: Marshmallow (Corn Syrup, Sugar, Modified Cornstarch, Dextrose, Water), Pumpkin, Peppermint (Sugar, Corn Syrup, Natural Flavor, Color Added (Red 40)), Cookie Crumble (Sugar, Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzymes, Folic Acid)), White Chocolate (Sugar, Cocoa Butter, Milk Products, Vanilla, Lecithin).
WHAT ALLERGENS ARE IN YOUR ITEMS?
Some items are made with wheat/flour, milk, egg/egg white, chocolate, almond and other tree nuts and/or peanut. All of my items are made on equipment that also processes peanuts and tree nuts.
DO YOU OFFER GLUTEN OR SUGAR FREE ITEMS?
I am able to make limited gluten free* and sugar free* items with at least two weeks notice. Please contact me for more information.
*Please note: Not a gluten or sugar free kitchen.


I'm Baz and, as it's Friday and I'm on holiday, I'm going to talk about the best place to eat in Leeds.
It helps that it's local to me (just outside Headingley).
I'm not even a huge fan of Mexican food.
But at Lupe's Cantina, on Cardigan Road, the food is just amazing.
And even better, it's consistently amazing.
Every time I've been (and I've been a lot), it's been fantastic. They make sure that all their chefs follow the recipes to the letter. No variation.
In terms of business hints and tips - consistency is really really important. If you can deliver the same level of service every time, people will come back. Because they can be sure of what they're getting. And repeat customers are the one of the most important steps you can have when growing your business.
Anyway, back to Lupe's. I also love the fact that, from the outside, it looks like a portakabin, sat in the middle of a builders' merchants yard. Looks can be deceiving. They've obviously concentrated their efforts on the food, not on the surroundings. Which, for me, shows focus on what's important (another sneaky business tip right there).
But it's the food that's really outstanding.


To some individuals, a animal is simply as precious as a kid. Caring for your animal is really crucial, therefore is providing them the best food. Excellent food and the right animal products can help your pet stay healthy and fit.
Family pet nutrition in our industry plays a big role in our society although not all people acknowledge this. The majority of customers believe that purchasing pet products such as canned foods are simply equivalent to the meat that you can feed them every day. They are incorrect. They also believe that the canned foods just include toxins and preservatives which can hurt the family pet's health one day. More of them likewise think that they only aim to keep it pricey. In the early 1980s, Stuart Berger, MD, declared that soy is amongst the 7 top allergens. Soy is a substance that causes allergic responses in animals.
If you want to give your dog natural, healthy food, but you don't have sufficient time to prepare raw meals for your pet, you can buy some of the food products such as those ready-to-eat freezes dried and frozen materials or raw meals. Your animals will enjoy this kind of raw food.
Among the choices for feeding pet's raw food is Life's Abundance, which is a natural kibble family pet food for your pets and felines . The Life's Abundance chicken meal is made from the very best chickens raised without using steroids or hormones . It consists of just natural, healthy ingredients and is nutrient thick with the crucial vitamins, fats, minerals and fatty acids which are essential for the finest health of your canine or cat. It is devoid of active ingredients such as wheat, corn, dairy, artificial colors or tastes the by-products.
Dr. Jane Bicks, have actually challenged the requirement to increase diseases and bad health in our pets. If that is so, we also need to take good care of our animals.
If you are looking for all natural healthy pet items, they can be found in the regional animal stores. In some cases, some foods are not appropriate to the family pets that you have.
If how much to feed 20 lb dog you are not pleased with your search, you can look for the animal items online. It is extremely simple to look for family pet items online.
Good food and the best animal products can help your animal remain healthy and fit.
The majority of customers believe that buying animal items such as canned foods are just equivalent to the meat that you can feed them every day. If you want to give your pet natural, healthy food, however you do not have enough time to prepare raw meals for your family pet, you can purchase some of the food items such as those ready-to-eat freezes dried and frozen materials or raw meals. One of the alternatives for feeding pet's raw food is Life's Abundance, which is a natural kibble family pet food for your dogs and felines . If you are looking for all natural healthy animal products, they can be found in the local pet shops.


Breakfast at the Alexander the great hotel 08:30
Remembrance Sunday seated by 10:30
Mixed Breads with Dips
Tzatziki, Tahini, Hummus, Taramasolata & Olives.
Village, Potato & Beetroot, Coleslaw, with Mixed Cold Meat Cuts.
Roast Pork---Carved with Apple Sauce.
Roast Lamb---with Mint Sauce.
Roast Chicken---with Gravy.
All Available with: Steamed Vegetables & Roasted Potatoes.
Chocolate Cake. Crème Brulee and Fresh Fruit.
The following are included from 19.00 until 23.30hrs.
Red-White & Rose Wines. Local Beers. Juices. Soft Drinks & Water. Spirits are NOT INCLUDED.


The best cottage pie recipe in the world, ever!
My simple but excellent Cottage Pie recipe for frugal parents to feed a family. I know this because 7 ate all the carrot, and she doesn’t like carrots.
4-6 servings -ish depending on portion and people sizes.
500g Beef mince
1 celery stick
4 potatoes (fist-ish sized)
Salt & Pepper
2 Beef stock cubes
Tin of chopped tomatoes
Sense of humour
1. Over a medium-high heat, heat some oil in a saucepan or deep frying pan.
2. Peel & chop the carrot & celery into slices, realising it will take longer than expected while the oil gets hotter than planned. Remove heat and allow oil and pan to cool a little while you’re still chopping, or allow it to smoke and set off the fire alarm – your choice.
3. Place pan back on the heat and add carrots & celery. These need to soften for a few minutes – not brown, so turn the heat down so they’re just sizzling. As they soften, chop the onion & garlic then add to the pan.
4. Remember that potatoes take longer to cook and should have gone on first.
5. Peel, chop and put them in a pan of water & set to boil. Go for 1-2 cm chunks so they cook quickly. You’re going to mash them anyway.
6. Notice that carrots, celery & onions have started to brown while you’ve been focussing on the potatoes, add tin of chopped tomatoes and turn heat down.
7. Fry mince in separate pan, breaking up with wooden spatula to ensure small ‘grains’ and evenly browned.
8. As mince is frying, season sauce with salt & pepper. While looking in cupboard for stock cubes knock 500g bag of sugar on floor. Ensure it splits. Ignore and return to bubbling sauce.
9. Crush stock cubes over sauce & stir. Drain mince and add to sauce. Add good pinch of rosemary and basil.
11. Turn oven on to 160 and hunt for suitable dish to transfer sauce to. Check potatoes are cooked and drain. Mash with butter, milk, salt and pepper.
12. Pour sauce into dish, spoon mash on top, spread evenly and fluff with a fork. Place in only-just-hot-in-time oven, pour wine and survey the carnage.
13. Vacuum up sugar.
14. Notice unused peas and put back in freezer.
15. When potato starts to brown, remove and serve with salad (from a bag – it’s so much easier!).
16. Enjoy wine and rejoice as child eats ALL of it, including the carrot, onion & celery that they “really don’t like Daddy”.
17. Over your meal, discuss what kinds of cottages were used in the recipe. Witches and wizards apparently, goblins live in dens.
18. Gloat on social media.
Serious budget conscious tips:
Depending on what and how you cook, you’ll typically end up with things like celery & carrot going to waste as you’ll have more than you can use without repeating similar meals.
Chop them into lengths that will fit into a freezer safe box, and freeze. The skin on the carrot will turn brown when it defrosts – don’t worry, peel it. The carrot is still good.
I often use a knife with a serrated blade to cut frozen celery rather than defrosting it, then add it straight to the pan.
The same or very similar ingredients can be used to make Lasagne, Bolognese & Chilli – so plan your meals & buy ingredients in bulk to save.
More on saving money on your groceries here.


Chef Rene Redzepi invented Scandinavian cuisine at his restaurant in Copenhagen. After a number of awards, it must now come to an end after more than 20 years.
The world famous restaurant Noma in Copenhagen will close its doors at the end of next year – to reinvent itself in the culinary field. “In order to continue being Noma, we must change,” the restaurant said on Monday via its Instagram online service. “Winter 2024 will be the last season of Noma as we know it,” she said.
Noma and its chef, Rene Redzepi, have been named the best restaurant in the world several times by the British magazine “Restaurant” and have received three Michelin stars. Noma is an acronym for Ny Nordiska Mad (New Nordic Food). The restaurant serves Nordic dishes, such as Greenlandic muskoxen, and serves them with locally grown vegetables and grains. (Read our interview with Redzepi: Top Chef reveals simple kitchen tricks)
The restaurant opened in central Copenhagen in 2003. In 2016 it moved from there to a converted warehouse with a rooftop greenhouse near Kristiania Municipality. In the year 2025, the restaurant will turn into a “giant laboratory,” the restaurant’s statement said. An “experimental kitchen” geared towards food innovations and the “development of new flavours” will be created.
Although serving guests in the future, it was said of the “Noma 3.0” project, “being a restaurant will no longer define us”.


Located in the Salinas Valley of San Luis Obispo County, California, the Enney Ranch is one of the few remaining grain operations in the area. Throughout the late 1800s and early 1900s, the Paso Robles region was known for its grain production. The pioneer families that settled here grew Spanish wheat and sold it to the local mills. Wagons loaded with wheat and barley would line up at the mills in San Miguel, Paso Robles and Templeton where the grain would be offloaded, cleaned, bagged and transferred to trains that would take it south to Los Angeles or north to San Francisco. Today the region is known for its wine more than for its wheat.


CHERRY ALMOND COCOA
CHERRY ALMOND COCOA
- Free Shipping on All Orders
- Money Back Guarantee
Zesty and sweet Cacaofruit pulp rolled with nuts, seeds, and fruits to create perfect snackable Cacaofruit Bites that are chock full of goodness!
Cacaofruit Bites are vegan-friendly, non-GMO, gluten free and made with only real ingredients, nothing artificial.
6 BAGS, 30 INDIVIDUALLY WRAPPED SERVINGS
Ingredients & Nutrition Facts
Contains: Almonds, Coconut
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 3g||11%|
|Total Sugars 5g|
|Includes 2g Added Sugars||3%|
|Vitamin D 0.1mcg||0%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
CAPAO SNACKS ARE PLANT BASED AND UPCYCLED CERTIFIED MADE WITH ONLY REAL, SIMPLE INGREDIENTS.
They contain NO artificial flavors, colors or preservatives, and are vegan friendly, gluten free and non-gmo.
✓ Certified made with Upcycled Cacaofruit
✓ Helps farmers and fights food waste
✓ Plant Based
✓ Real, simple ingredients
✓ Nothing Artificial
✓ Gluten Free & Non-GMO
✓ 3G Fiber Per Serving
✓ Sustainable manufacturing & packaging
Try these delicious serving ideas:
Each CAPAO Cacaofruit Bite is delicious and satisfying - whether you enjoy it as a morning snack, after a work out, a quick bite while on a road trip or fun adventure or during a long afternoon of school or work.
OR consider using it as an ingredient for an extra pop of flavor, texture and nourishment!
✓ Blending one into your morning smoothie
✓ Crumbled on top of yogurt, an acai or smoothie bowl or even on pancakes
✓ As a bottom layer to a dessert instead of your normal crust
✓ On a charcuterie board
✓ Dipping it in chocolate for a more indulgent treat
✓ The possibilities are endless!
✓ Have a delicious idea for how to use Cacaofruit Bites?
Post a video or picture and be sure to tag us @capaofruit #capaofruit!
BITES VARIETY BUNDLE - 4 BITES PER FLAVOR (12 BITES TOTAL)
PICK 3 PACKS (12 BITES PER PACK, 36 CT TOTAL BITES)


When we’re stressed out, we might think that reaching for a donut or a plate of fries will make us feel better, but these foods provide little in the way of actual nutrition. They may actually make us feel worse, especially if we’re prone to food-guilt spirals.
The body has a physical response to stress – our muscles tense up, our breathing changes, the heart races, and blood sugar spikes, as the body courses with stress hormones, adrenaline, noradrenaline and cortisol. We may also experience gastrointestinal discomfort and changes in appetite.
According to the American Psychological Association, this 'fight or flight' response is a biological process that may have been useful in fighting off an attacking army or running away from, say, a lion, but not so much for making it through a stressful staff meeting or when your newborn hasn't stopped crying all night! Chronic stress and our body’s response to it can lead to chronic health issues.
When we’re stressed, eating stabilizing foods can help us feel more together. Seeking out foods that contain protein, fat, and fiber to balance our blood sugar while providing other key vitamins, and minerals can impact how we deal with stress as well.
Incorporating nutrient-rich foods into our daily meals can help us navigate whatever 'crazy' comes our way.
Here are six stress-busting foods you need to eat now!
Carb cravings are a logical response to stress-related dips in mood-regulating brain chemical serotonin, as they are needed for normal serotonin production. The point is to not freak out if your grain-free, dairy-free, paleo egg muffin doesn’t sound appealing for breakfast on a hectic morning – a breakfast bowl of oatmeal will give you slow-digesting complex carbs and fiber, plus some Vitamin B6 to keep your energy up and reduce your stress levels.
Oatmeal also contains tryptophan, an amino acid that’s a precursor to serotonin and a key part of production. To get the most nutritional bang for your buck, top with nuts or nut butter for stabilizing protein and fat.
A 2013, Danone funded, UCLA study showed that consumption of probiotic bacteria in yogurt was associated with reduced activity in parts of the brain that handle emotion and stress, suggesting that changing gut bacteria can impact brain function.
Eating probiotic-rich foods and other foods that promote good digestion may be helpful for clear gut-brain communication, which means that happier gut bacteria = happier, calmer you. Yogurt also provides protein to help stabilize blood sugar, along with calcium and potassium to support regular muscle and nerve function to help you mellow out and think clearly.
The folate in dark, leafy greens like spinach and kale produces pleasure-inducing brain chemical dopamine, which can help you feel more upbeat as you roll with the punches. The potassium, magnesium, and calcium in spinach also promote normal muscle and nerve function to soothe your body’s 'fight or flight' response so you can deal with whatever comes your way.
Spinach also provides some protein and fiber (about 3 grams of each per 3-cup serving of raw spinach), so how about making a spinach salad for lunch that's both yummy and will reduce your stress levels?
Eggs provide stabilizing protein and fat and make an easy, delicious addition to all kinds of foods. They also offer instant portion control, at just 70 calories apiece. Like most animal proteins, eggs are also a good source of tryptophan.The anti-inflammatory impact of the omega-3 fatty acids in eggs may help counteract the effect of stress hormones (cortisol, adrenaline), which can lead to chronic inflammation in the body.
Hate eggs? Try fish (salmon, sardines, mackerel, etc) or pop an omega-3 supplement. Walnuts and flax are some plant-based sources of omega-3’s, but keep in mind that the body may not absorb them as efficiently as those found in animal sources.
The Vitamin C in oranges and other citrus fruit (and lots of veggies too!) may help slow the production of cortisol. They’re also packed with folate, potassium, and fiber. The bright color and flavor also go a long way in boosting your mood and can-do attitude.
Nuts like pistachios are a great source of protein and healthy fats and make an easily transportable snack to keep 'hanger' (hungry + angry) at bay if you’re on the go or slogging through a full day of meetings. The potassium in pistachios helps with muscle and nerve function as well keeps you on an even keel. An added bonus? Shelling these nuts gives your hands something to do, which also reduces stress!
Let the eating begin!


It was great to see everyone at the Agricultural Commission's Pumpkin Festival despite the clouds & drizzle. Fun was had by all whether it was decorating pumpkins , playing games or petting a baby bull. Thank you 4-H for bringing all your animals.
The winners of the contests were William Hauser for his 10.5” sunflower head, Hannah Hodder for her 33 lb pumpkin and Alyssa Phillips for her Pumpkin – Orange Bread.
|Here is the winning recipe –|
|Pumpkin – Orange Bread (makes 2 loaves) submitted by Alyssa Phillips|
|3 cups flour||2 cups sugar|
|1½ teaspoons baking soda||¾ canola oil|
|½ teaspoon baking powder||¾ orange juice|
|1 teaspoon salt||1 can (15 oz) pumpkin puree|
|1 Tbsp cinnamon||2 cups walnuts or pecans (optional)|
|½ teaspoon nutmeg||¾ cup dried sweetened cranberries ( or whole cranberries)|
|½ teaspoon allspice||½ cup raisins (optional)|
Preheat oven to 350 degrees. Butter two 8 ½ x 4 ½ x 2 ½ “ loaf pans. Dust pans with flour or better, dust with plain bread crumbs.
Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
With an electric mixer, beat the eggs and sugar for 1 minute, Beat in oil, orange juice and pumpkin.
Gradually add dry ingredients to the batter until it is smooth.
Stir in nuts, cranberries, and raisins. Pour into pans.
Bake at 350 degrees for 1 hour 15 minutes if you are using metal pans. (Yes it really does take that long, but check at 1 hour 5 minutes.) If you are using glass pans, time will be more like 1 hour 5 minutes.
Cool slightly on a rack for 15 minutes, then turn breads out of pans to cool completely.
Enjoy! Great for breakfast, brunch, or a snack. Bread is moist, not too sweet, and flavorful.
Thank you Alyssa! Congratulations to all! Thank you to all who attended.


This is my post about garlic. I like garlic because it has a delicious flavor. It can be used with different ingredients. It has a mild and savory flavor and I think it has a nice smell when it cooks. It tastes really good on a roasted chicken and onions.
I got this tea from a store called Bamboo Tea House. It is a blooming tea that is rolled into a pear shape. This tea has a relaxing aroma and it looks pretty when it steeps. It has a pretty red flower and narrow leaves. The flavor is floral, mild and fruity. I think this tea has a good flavor.
I got this tea from a store called Bamboo Tea House. It is a store that sells tea. This tea is a flavored oolong tea. It has a floral aroma and a medium flavor. This tea has a bitter aftertaste. It has an ok flavor and nice leaves.
I got this tea from a store called Teavana. It is a fancy tea store that sells loose leaf tea. This tea is a blooming tea called strawberry misaki. It has a relaxing fruity aroma and it has a mild flavor. This tea tasted like white tea with a strawberry flavor. I thought it tasted pretty good. The flavor is a bit too weak for my taste though. This tea looked pretty too.