Nourishing the child with appropriate nutritional supplements so as to enable his/her body to grow and be fit and healthy. The School has kept high standards for hygiene and nutrition for every child. After all a healthy body houses a healthy mind.
During the day, the School provides four regular meals, and all meals are prepared & served to the students within the Hostel Complex. The menu of the meals are based on the advice of nutritionists with stress on providing a balanced diet, with variety in preparations & occasional additions in both veg/non-veg sections.
Arrangements for special diet is made for children on medical advice. The cooking of meals is supervised by Mess Incharge & precautions are taken to serve fresh and healthy food Always.
Below is an example of the Weekly Menu.
Spl. Note : Day/Date of Non–veg may change due to religious/admin. reasons. Menu is subject to change due to the seasons and the availability of vegetables in the Stores/Market.


In the vibrant culinary landscape of Hong Kong, where creativity knows no bounds, there is a sweet and whimsical trend that has captured the hearts and palates of many—unicorn cakes. These enchanting confections have transcended the realm of desserts to become edible works of art, bringing joy and a touch of magic to celebrations across the city. The best unicorn cake hong kong are not just delicious treats; they are colorful expressions of creativity and wonder.
The Rise of Unicorn Cakes
Unicorn cakes have emerged as a global trend, and Hong Kong has eagerly embraced this enchanting phenomenon. These cakes are a testament to the city’s commitment to culinary innovation and aesthetic finesse. What sets unicorn cakes apart is their captivating appearance, characterized by pastel-hued fondant, shimmering edible glitter, and intricate details that mimic the features of this mythical creature.
A Feast for the Senses
At the heart of Hong Kong’s best unicorn cakes lies a delectable surprise. Beneath their whimsical exteriors, these cakes are crafted with precision and care. The cake base, often a moist and flavorful sponge cake, serves as the canvas for a symphony of flavors. Layers of silky buttercream or cream cheese frosting not only add to the cake’s overall decadence but also provide a delightful contrast to the cake’s light and airy texture.
Unicorn Magic in Every Bite
Unicorn cakes offer more than just visual appeal; they promise a magical flavor journey with every bite. Bakeries and patisseries in Hong Kong have taken the unicorn theme to new heights by offering a wide range of flavor options that cater to diverse palates. Some of the most popular flavors include classic vanilla, rich chocolate, and tropical fruit medleys. There are even unique creations like lavender honey and matcha green tea, adding a touch of exoticism to the experience.
Personalization and Customization
One of the enchanting aspects of unicorn cakes in Hong Kong is their versatility when it comes to personalization. These cakes are perfect for a variety of occasions, including birthdays, baby showers, and even weddings. Customers have the opportunity to customize their unicorn cakes to suit the theme and preferences of the event.
For a child’s birthday, a unicorn cake can be adorned with the celebrant’s favorite colors, ensuring that the cake reflects their personality and interests. For couples celebrating their special day, unicorn-themed wedding cakes add a touch of whimsy and charm to the festivities. Bakeries in Hong Kong often offer edible photo printing, allowing customers to feature cherished images on the cake’s surface, making each creation truly unique.
The Unicorn Experience
The allure of unicorn cakes goes beyond their taste and appearance; it is also about the experience they offer. These cakes have become Instagram sensations, enticing food enthusiasts and social media influencers to capture their ethereal beauty before indulging in their delightful flavors. Sharing the unicorn cake experience on social media has become a delightful trend, spreading the magic far and wide.


Cheapest full meals that serve the most food for me is Red Beans and Rice. Made this a lot in college. This meal goes really well with homemade cornbread.
Makes 6 hefty servings, 8 or 9 for a normal person
1lb Red Beans
1lb Smoked Sausage
1lb Ham (cubed or diced)
Cooking Oil (I use olive oil)
1-2 Bell Peppers
1 Med-Lg Onion
4-6 Cloves of Garlic
1 tsp Thyme
1 Tbsp Parsley
1 tsp Salt
1 Tbsp of seasoning (Tony's Chacheres, Louisiana brand, Slap ya Mama, etc. I use Tony's)
1.5 Cups Dry Rice
(Optional) 1 tsp Red Pepper Flakes
(Optional) 1 Tbsp Bacon Fat
1) Quick soak the beans if you don't soak them overnight. Quick soaking is putting your 1lb of red beans in a pot, cover with a few inches of water. Throw in 1.5 Tbsp of Salt and bring to a high boil, boil it for 2 minutes with no lid and then remove the pot from heat and let it sit for 1 hour with the pot lid on. After an hour, drain the pot into a strainer.
2) After quick soaking, add 3 cups of water and your beans to a stockpot, put in 1 tsp of salt and bring to a simmer. In a separate cast pan, put some cooking oil and heat up on the side.
3) Chop up all the vegetables (mince your garlic) and put them in the stock pot while the pot is coming to a boil, cut up the sausage, combine all the meats in the cast pan and brown them (I have a 12" pan, so I do all the ham in one rotation and all the sausage in another rotation).
4) Once you've browned the meat, combine everything in the stock pot. You can pour the oil from the cast pan into the pot too or add about 1 Tbsp of bacon fat to the pan if you keep bacon fat. Adding the olive oil is nice, but I don't know if I'd want regular vegetable oil in there.
5) Add all the spices to the pot. Keep the pot stirred at least every 15 minutes. On the side, make a pot of rice with 1.5 cups dry rice and 3 cups of water. It should take about 25 minutes total to make your rice.
6) Let it simmer for at least 1 hour after combining meat, but it's safe to eat after you've made your rice if you're on a time crunch. Simmering longer makes the texture creamier.
All in all, this recipe used to be cheaper, but it's still not bad.
Beans are $2
Meats are maybe $8-10
Vegetables and spices are maybe $4-5
Rice is almost nothing
Call it under $20


Whey Protein 101
Protein powders are among the most popular muscle-building supplements around. And for good reason!
But how do I know which protein to choose for my fitness and health goals?
Whey protein all the way!
This being said, the most popular form of protein powders are whey protein powders. Whey is one of the two major proteins found in cow’s milk, the other being casein. It is considered to be superior to most other protein sources because of its bio-availability (how easily the body uses it), digestibility, and high concentrations of proven muscle-builders such as branched-chain amino acids and glutamine. Unless one has sensitivity to whey, it mixes more easily than others and doesn’t seem to cause the bloating and gastrointestinal discomfort that other sources are known for.
The right whey:
There are two main types of whey protein, whey protein isolate and whey protein concentrate; powders may also be found in a blend of both types. So what’s the difference?
Whey protein concentrate is a less pure form of protein powder, it is filtered and when finished the process yields protein powder that is 70-85% protein and 5% lactose; thus people with lactose intolerance will have a harder time consuming a lot of whey protein concentrate.
Whey protein isolate is the most pure form of protein powder. The protein source is filtered then further purified and yields a protein powder that is 90-94% protein and contains very low amounts of carbohydrates and fats.
Whey protein isolate is the purest and fastest absorbing protein powder and thus is the best to take immediately following a workout, when the body more readily absorbs nutrients. However because protein isolates contain very few carbohydrates and fats a protein blend would be suitable for those that are less active and simply looking to increase the amount of protein in their diets throughout the day.
If there are any further questions please leave a comment and I will respond with my best answer or follow-up the question with a full post if I believe it to be of value to others as well!


pictures of some of the food i eat.
i am a lazy cook and i tend to eat a lot of the same things. sometimes i'll throw in pictures of restaurant food.
this page is 1000% for me to look back on but i hope you enjoy looking too!
favorites: sushi, eggs benny, seafood
cuisines: asian (japanese, filipino, thai, viet), southern & cajun
dessert: macarons & tiramisu
gordon ramsey restaurant
different cultural traditional desserts!
breakfast at a hipster-y coffee shop in orlando. i got an iced oatmilk matcha blueberry latte! i never knew blueberry would taste so good with matcha. i liked this so much that i plan on remaking this regularly at home.
stopped by a columbian bakery while we were there. i didn't take any pictures of what i bought (pan de leche i think it was called) because i ate it so quickly. very sweet but very delicious! for dinner, i had my first fish tacos. was good, would eat again!
i love making cute lattes and coffee!! i hardly ever take pics of them though because i always drink them in 5 minutes lol. the glass is from ahn studio. ever since i got it in the mail, ive been using it nonstop. so cute!
i made red curry tofu. it was pretty good but i only had red onions on hand and they were TOO strong T>T
brazo de mercedes. an ube macapuno (taro coconut) flavor!! a traditional dessert from the philippines, a type of pionono that originally came from the spanish colonizers. it was very good...light, fluffy, and subtly sweet. would eat again! （￣︶￣）↗
had dinner at popular fancy place. can you believe that this was over $300....(it was good but the cost oml..)
i made tendon (tempura donburi) it was okay...why does my mom's food always taste 100x better
pad thai, one of my absolute faves!!!
viet food! nom nom. i've been eating out too much lately...
southern food at the jazz cafe for father's day
a lot of the food i ate on vacation last month!! lots of good seafood and some authentic korean food at a mom & pop restuarant!
i made takoyaki! no bonito flakes or aonori because i was out :c
the ugliest curry to exist. cooking this reminded me of how much i hate cooking lol
a rice bowl with a ton of stirfried beansprouts. topped with an eggy and a pepper paste sauce. very filling and not very visually appealing but i liked it.
i made pork & veggie gyoza and a pile of garlic soy bok choy. super yummy. i steamed the gyoza because i prefer it to pan-fried.
buffalo chicken salad. kinda ugly but it tasted pretty good
"bang bang" shrimp salad. lots of chopped cabbage and wonton strips. i was surprised at how yummy this was but it kinda reminded me of something people would order at like applebees or something
margherita pizza with balsamic drizzle from the local pizza place downtown. this one is my favorite from there.
shrimp & grits from a very popular local brunch place. topped with a poached egg. it's so ugly but it was so good. 1000/10
sushi from my favorite place. you can tell which rolls were mine vs. poopy's LOL. americanized sushi for sure. my favorite is the sake nigiri
shrimp po-boy from a restaurant on the beach. overpriced tourist food. it was okay. also i hate sweet potato fries


These amazing cookies are gooey, chocolately and incredibly moreish. Oh, and flourless, dairy and gluten free!
After discovering this recipe I made three batches in three days! The boy and girl kept asking for more.
You won’t believe these cookies have no flour in them.
And if you use dark chocolate chips you can keep them dairy free too.
It’s such a simple recipe:
1 cup / 250g smooth peanut butter
¾ cup / 120g soft brown sugar
1 large egg
½ teaspoon bicarbonate of soda
¼ teaspoon salt
1 cup / 100g plain chocolate chips
Preheat the oven to 180C.
Mix the peanut butter, sugar, egg, bicarbonate of soda and salt together.
Add the chocolate chips.
Divide into 15 balls and place on baking parchment on a baking tray.
Bake for 10 – 12 minutes.
Cool on tray for 5 minutes then transfer to a cooling rack.
Try hard not to eat them all in one go!


This hearty soup was a life saver this week when the cold weather and rain was getting us down. The lentils provide us with much needed protein, while the vegetables provide the stick to the bones food needed to keep us feeling warm and toasty. This recipe is easily experimented with; use less broth to create more of a thick, stew-like soup, or be creative with your vegetable choices and add some yams or other seasonal root vegetables. Healthy and hearty, the key to any good fall or winter dish!
4-6 cups of vegetable broth
1 1/2 cups dried lentils (any colour)
1 large potato diced
1 small onion finely chopped
1-2 carrots diced
Spices to taste
In a large saucepan, come broth, lentils, vegetable and desired spices. Bring to a boil, then reduce heat to med-low and simmer until vegetables are tender. If you opted for less broth, be sure to keep checking that the soup is not sticking to the pot. Serve with bread for dipping.


Kandy | My Chef Table
Welcome to Kandy,
where we specialize in bringing you the vibrant flavors of Sri Lankan cuisine straight from the heart of Asia. We are all about personalized dining experiences, serving fresh, healthy, and incredibly tasty meals catering to your specific dietary needs. With menu selection, scheduling, and location flexibility,
We also offer a diverse range of other delightful cuisines. our goal is to create an unforgettable dining adventure right in the comfort of your own home or preferred venue.
The journey celebrates the rich and diverse tastes of Sri Lanka's culinary traditions.
Sri Lankan Gastronomy
Sri Lankan gastronomy is a captivating fusion of vibrant flavors, aromatic spices, and rich culinary traditions.
Rooted in the island's diverse cultural heritage, From the fiery heat of traditional curries to the subtle sweetness of coconut-infused dishes, every bite tells a story of centuries-old recipes passed down through generations.
Fresh seafood, tropical fruits, fragrant herbs, and the bold embrace of spices like cinnamon, cardamom, and turmeric create a symphony of flavors that dance on the palate.
Whether savoring Curries, hoppers, kottu roti, mouthwatering string hoppers with delectable sambols, or sipping on a soothing cup of Ceylon tea. Sri Lankan gastronomy promises an unforgettable journey for the senses, an exploration of taste that will leave you longing for more.
Meet the Chef
My name is Ravi
I'm Chef Ravi, hailing from Sri Lanka, also known as Ceylon. With over 15 years of culinary experience, my passion for cooking ignited at a young age and led me to pursue formal training at a renowned culinary school. Throughout my journey, I've had the opportunity to explore various corners of the world, working alongside exceptionally talented chefs who have shaped my cooking style.
Sri Lankan cuisine runs deep in my veins, as I bring forth generational authentic recipes that have been passed down through the ages. Additionally, my culinary expertise spans Asian, Italian, and international cuisine, allowing me to create a diverse and flavorful culinary experience.
Now, I'm thrilled to introduce the authentic flavors of Sri Lanka to Portugal for the very first time. Brace yourself for an unforgettable culinary experience that showcases the richness of Sri Lankan cuisine. Alongside these delectable offerings, I also offer a diverse range of other delightful cuisines. Join me as we embark on a gastronomic journey that will transport your taste buds to new heights.


Side Effects of Chemotherapy
Chemotherapy can cause you to lose your appetite as a side effect. Common causes are; nausea, mouth and throat problems that make it painful to eat or some medications that cause you to lose your taste for food. Some patients feel depressed or tired which may cause you to lose your appetite. You may lose your appetite for one day or many months. It is important to eat well, even when you have no appetite. Eating and drinking foods that have plenty of protein, vitamins and calories will help your body to fight infection and repair tissue that is damaged by chemotherapy. Not eating will lead to weight loss, weakness and fatigue. Some cancer treatments have the opposite effect and cause weight gain or an increase in your appetite. Be sure to ask your doctor, nurse or dietician what appetite changes you might expect and how to manage them.
Ways to Manage Changes in Appetite:
- Eat 5 to 6 small meals or snacks per day instead of three big meals. Choose foods and drinks that are high in calories and protein.
- Set a daily schedule for eating your meals and snacks. Eat when it is time to eat, rather than when you feel hungry. You may not feel hungry while you are on chemotherapy, but you need to eat.
- Drink milkshakes, smoothies, juice or soup if you do not feel like eating solid foods. Liquids like these can help provide your body with the protein, vitamins, and calories it needs.
- Some types of chemo give you a metallic taste in your mouth. Eating with plastic utensils can help decrease the metallic taste.
- Increase your appetite by doing something active. You might have more of an appetite if you take a short walk before lunch. Also, be careful not to decrease your appetite by drinking too much liquid before or during meals.
- Change your routine. This may mean eating in a different place, such as the dining room rather than the kitchen. It can also mean eating with other people instead of eating alone. If you eat alone, you may want to listen to the radio or watch TV. You may also want to vary your diet by trying new foods and recipes.
- Talk with your doctor, nurse or dietician. He or she may want you to take extra vitamins or nutrition supplements (such as high protein drinks). If you cannot eat for a long time and are losing weight, you may need to take drugs that increase your appetite or receive nutrition through an IV or feeding tube.


After 1 year in England, I convinced myself to start my day with a salty breakfast. I have read many articles about Avocado and its healthy benefits, so I’ve decided to have a quick and easy breakfast with Avocado & Egg toast! Preparation time: 5 Mins | Calories: 270 Ingredients: 1 slice of Brown Bread… Continue reading Avocado & Egg Toast
We all know what waking up early means! Also, we are all aware what being in a hurry means! However, we do not have to skip the most important meal: Breakfast! Here is a quick breakfast recipe idea: Greek Yogurt with Muesli and Banana! Preparation time: 5min | Calories: 240 Ingredients: 100g Fat-Free Greek… Continue reading Good Morning! What’s for breakfast?


Can turtles eat green peas? Yes, turtles eat green peas as a special dish. Turtles, with their intriguing appearances and calm demeanor, have captivated the curiosity of nature enthusiasts for centuries. These remarkable creatures display a wide range of dietary preferences, which often leads to questions regarding what they can and cannot eat. One particular query that arises frequently is whether turtles can indulge in the vibrant green peas commonly found in human diets.
Green peas, known for their appealing taste and high nutritional value, seem like a potential addition to a turtle’s diet. However, it is crucial to understand the dietary requirements and digestive capabilities of these reptiles to make informed decisions about their food choices.
In this article, we delve into the fascinating world of turtles to explore whether green peas can be included in their diet. We will examine the natural feeding habits of turtles, the nutritional needs they possess, and the potential benefits or risks associated with feeding them green peas. By gaining a deeper understanding of these aspects, we can make responsible choices when it comes to nourishing these captivating creatures.
Nutrition Value of Green Peas for Turtles:
Green peas provide turtles with a range of essential nutrients. They are rich in vitamins A, C, and vitamins K, which support the overall health and immune system of turtles. These vitamins contribute to healthy eyesight, skin, and shell development. Additionally, green peas contain dietary fiber, which aids in digestion and promotes regular bowel movements.
Nutrition Expert Turtle Diet Plan with Green Peas:
A nutrition expert turtle diet plan incorporating green peas would focus on providing a balanced and nutritious diet for these reptiles.
Here’s a sample turtle diet plan that includes green peas as part of their overall nutrition:
- Base Diet: The foundation of a turtle’s diet should consist of commercial turtle pellets or a combination of fresh leafy greens such as kale, collard greens, and dandelion greens. These provide essential nutrients and fiber.
- Protein: Turtles require a protein source in their diet. Offer lean sources of protein like cooked chicken, fish, or insects such as crickets or mealworms. These can be provided a few times a week.
- Variety with Vegetables: Introduce a variety of vegetables to the turtle’s diet, including green peas. Other suitable vegetables include carrots, squash, bell peppers, and sweet potatoes. These can be offered as small pieces or pureed for easier consumption.
- Fruit Treats: Occasionally, offer small amounts of fruits like berries, melons, or apples as a treat. Remember to remove any seeds or pits, as they can be harmful to turtles.
- Calcium and Vitamin D3: Dust the turtle’s food with a reptile calcium and vitamin D3 supplement to ensure proper calcium absorption and support shell health. Follow the product instructions for dosage.
- Hydration: Provide fresh, clean water for your turtle at all times. Turtles also benefit from occasional soaking to stay hydrated and aid in shedding.
How to Feed Green Peas to Your Turtle?
Feeding green peas to your turtle requires some preparation to ensure they can safely consume and digest them.
Here’s a step-by-step guide on how to feed green peas to your turtle:
- Selection and Preparation: Choose fresh, raw green peas. Avoid canned peas, as they may contain added salts or preservatives that are not suitable for turtles. Remove the peas from their pods and discard any damaged or spoiled peas.
- Blanching or Steaming: Green peas have a firm texture that can be difficult for turtles to bite and digest. To make them more easily consumable, blanch or steam the green peas briefly. This will soften them and make them easier for turtles to chew and digest.
- Cooling and Drying: After blanching or steaming, allow the peas to cool down. Rinse them with cool water to remove excess heat and prevent any potential harm to your turtle. Pat them dry gently with a paper towel to remove any excess moisture.
- Serving Size and Presentation: Cut the green peas into appropriately sized pieces that are manageable for your turtle’s mouth. Place the green peas in a shallow dish or directly in their feeding area. Turtles can be encouraged to eat by presenting the peas alongside other compatible foods or placing them in a dish with their regular diet.
- Observation and Adjustments: Monitor your turtle’s response to the green peas. Some turtles may immediately accept and consume them, while others may take time to adjust to the new food. Observe their eating behavior and make any necessary adjustments to the serving size or presentation to accommodate their preferences.
- Remove Uneaten Peas: Turtles can be messy eaters, and they may not consume all the green peas provided. Remove any uneaten peas from the enclosure after a reasonable amount of time to prevent spoilage or attracting pests.
How Often to Feed Green Peas to Your Turtle?
Green peas can be included in your turtle’s diet as a regular part of their meal plan. However, it’s important to offer green peas in moderation to ensure a balanced diet. As a general guideline, you can feed green peas to your turtle 2-3 times per week. This frequency allows for variety in their diet while preventing over-reliance on a single food item. Remember to consider your turtle’s overall nutritional needs and incorporate a diverse range of foods alongside green peas.
Pros and Cons of Feeding Green Peas to Your Turtle:
- Nutritional Value: Green peas are rich in vitamins A, C, and K, as well as fiber, which can contribute to a well-rounded diet for turtles.
- Digestive Aid: The fiber content in green peas can aid in digestion and promote healthy bowel movements for turtles.
- Variety in Diet: Adding green peas to a turtle’s diet can provide a welcome change and help prevent dietary monotony.
- Convenient and Affordable: Green peas are readily available in grocery stores, making them a convenient and cost-effective option for turtle owners.
- Enticing Taste: Many turtles find the sweet taste of green peas appealing, increasing the chances of them accepting this food option.
- Imbalance in Calcium-Phosphorus Ratio: Green peas contain phosphorus, which, if provided in excess, can disrupt the calcium-phosphorus balance in a turtle’s diet. Careful moderation is required.
- Limited Nutritional Profile: While green peas offer certain nutritional benefits, they should not be the sole component of a turtle’s diet. A varied diet is essential for overall health.
Expert’s Tip on Feeding Green Peas to Turtles:
According to renowned herpetologist Dr. Samantha Johnson, “When offering green peas to turtles, it’s advisable to blanch or lightly steam them to soften their texture. This enhances digestibility and ensures optimal nutrient absorption. Remember to always monitor your turtle’s response to new foods and consult a veterinarian for personalized dietary guidance.”
List of Vegetables Turtles can Eat Other than Green Peas:
Here’s a simple list of vegetables that turtles can eat:
- Lettuce (romaine, red leaf, green leaf)
- Collard greens
- Dandelion greens
- Squash (butternut, acorn)
Can Turtles Eat Snow Peas?
Yes, turtles can eat snow peas. Snow peas are a type of edible podded pea, and they are safe for turtles to consume. Like other types of peas, snow peas offer nutritional benefits such as vitamins, minerals, and dietary fiber. When feeding snow peas to your turtle, it is recommended to blanch or lightly steam them to soften their texture and aid in digestion.
Can Turtles Eat Sugar Snap Peas?
Yes, turtles can eat sugar snap peas. Sugar snap peas are another type of edible podded pea that can be safely offered to turtles. They provide similar nutritional benefits as other peas, including vitamins, minerals, and dietary fiber. It is advisable to blanch or lightly steam sugar snap peas to make them easier for turtles to chew and digest.
Can Turtles Eat Green peas? Which Specie Can and Cannot:
Find out whether the following species can eat green peas or not:
Can Aquatic Turtles Eat Peas?
Yes, aquatic turtles can eat peas. Peas can be a nutritious addition to their diet, providing vitamins, minerals, and fiber. It is recommended to blanch or lightly steam the peas to make them easier to consume and digest.
Can Aquatic Turtles Eat Snap Peas?
Yes, aquatic turtles can eat snap peas. Snap peas, like other peas, can be a healthy part of their diet. It is advisable to blanch or lightly steam them and cut them into appropriate sizes for easier consumption.
Can Box Turtles Eat Peas?
Yes, box turtles can eat peas. Peas can be a beneficial part of their diet, offering nutritional value. Blanching or lightly steaming the peas and cutting them into suitable sizes can make them easier for box turtles to eat.
Can Box Turtles Eat Snap Peas?
Yes, box turtles can eat snap peas. Snap peas can be included in their diet as a source of nutrients. It is recommended to blanch or lightly steam the snap peas and cut them into manageable pieces for box turtles.
Can Land Turtles Eat Snap Peas?
Yes, land turtles can eat snap peas. Snap peas can be a nutritious addition to their diet. It is best to blanch or lightly steam the snap peas and cut them into appropriate sizes for easy consumption.
Can Pond Turtles Eat Peas?
Yes, pond turtles can eat peas. Peas can provide beneficial nutrients for pond turtles. It is advisable to blanch or lightly steam the peas and cut them into suitable sizes before offering them to pond turtles.
Can Red Eared Turtles Eat Peas?
Yes, red-eared turtles can eat peas. Peas can be included as part of their balanced diet, providing essential vitamins, minerals, and fiber. Blanching or lightly steaming the peas is recommended, and they should be cut into suitable sizes for red-eared turtles to eat.
Can RES Turtles Eat Peas?
Yes, RES (Red-Eared Slider) turtles can eat peas. Peas can be a nutritious addition to their diet, offering vitamins, minerals, and fiber. It is advisable to blanch or lightly steam the peas and cut them into appropriate sizes for easy consumption by RES turtles.
Can Slider Turtles Eat Peas?
Yes, slider turtles can eat peas. Peas can be a healthy part of their diet, providing essential nutrients. Blanching or lightly steaming the peas and cutting them into suitable sizes is recommended for easy consumption by slider turtles.
What Other Types of Vegetables Can Turtles Eat?
Can Turtles Eat Green Peas?
Yes, turtles can eat green peas. Green peas can be a nutritious addition to their diet, providing vitamins, minerals, and dietary fiber.
Can Turtles Eat Green Peas all Day?
No, turtles should not eat green peas all day. While green peas can be a healthy part of their diet, turtles require a varied and balanced diet to meet all their nutritional needs.
Can Turtles Eat Green Peas Every Day?
It is not recommended to feed turtles green peas every day. While green peas are a nutritious food option, turtles require a varied diet to ensure they receive all the necessary nutrients.
In conclusion, green peas can be a healthy addition to a turtle’s diet. They offer nutritional benefits such as vitamins, minerals, and fiber. However, it’s important to feed green peas in moderation and alongside a diverse range of foods to ensure a balanced diet for turtles. Green peas should not be the sole component of their meals, and it is advisable to blanch or lightly steam them for easier consumption and digestion.
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Craft cideries should study what factors impact cider consumer buying behavior, as the expanding market for craft ciders offers opportunity for growth. An experienced craft beer marketing agency can help individual cideries differentiate their market from the craft beer market, as well as other craft market segments, like those for spirits and wine.
Cider consumer buying behavior is clearly changing: consumption is increasing in the U.S. — up 11% in 2020 — and is predicted to grow at a 10.1% compound annual growth rate (CAGR) through 2026, according to a market summary released by The Food Institute in August 2021. Beverage Daily reports that cider appeals to a young, gender-balanced demographic. Gen Z (those born after 1996) began to reach legal alcohol consumption age in 2017. This group of consumers prefers healthier choices including beverages with lower alcohol by volume (ABV). Dry ciders contain low levels of sugar and carbs, and this appeals to a health-conscious market.
Flavor and Food Pairings
Cider has moved beyond apples, to include pears, and flavors such as pineapple, cranberry, honeydew, and blackberry. Consumers will still be conscious of sugar and carbohydrate content, so dry ciders may have stronger appeal.
People in their 20’s are consuming less alcohol overall, and when they go out, they’re more likely to make eating, rather than just drinking, part of the experience. Cideries that can provide food pairing suggestions may benefit.
Traceability, Purity, Methodology
In keeping with their preference for more healthful beverage choices, cider consumers like to feel connected with the product’s origins. They want to know details about the orchard or farm that grew the fruit, and the cidery that turned the fruit into cider. Methods of production, including those that create non-carbonated and unpasteurized products, draw interest from cider consumers, according to Market Research Future.
Craft cider is perceived as a premium product, and a study published in the International Journal of Wine Business Research, Volume 33, Issue 3 (summarized by Emerald.com) determined that cider consumers were willing to pay a premium for locally produced cider. Factors in the decision included sweetness vs. dryness, lack of preservatives, shopping venues, urbanization, local foods preferences, and purchases of other alcoholic beverages.
Steps to Take Now
The factors impact cider consumer buying behavior arise within the broader context of consumer behavior generally. Psychological factors (motivation, beliefs, etc.), social and cultural factors (religion, social status, family, friends, etc.), and economic and personal attributes (age, income, lifestyle) form the larger framework around cider drinkers’ purchasing decisions.
However, craft cideries can take steps to address recent developments in consumer behavior by:
- Recommending food pairings
- Expanding available flavor profiles
- Ensuring the brand includes dry cider options
- Highlighting source and production
- Emphasizing the premium nature of small batch, locally produced ciders
Cideries that pay attention to consumer behavior should expect continued robust growth in consumer demand.


Wednesday, July 27, 2016
FOR IMMEDIATE RELEASE
For media requests, please contact:
Phone: (315) 788-0825
WATERTOWN – Cold Stone Creamery Watertown and New Life Christian Church are teaming up with LoveLouder to honor the Watertown Police Department and their families. All officers and family members will receive free ice cream on Tuesday, August 2nd from 11:00 am to 9:00 pm at Cold Stone Creamery, 1222 Arsenal St. All participants are simply asked to verify their affiliation with the WPD.
“Our heart as a store is to serve the ones who serve our community and to show them we are grateful for everything they do,” says Cold Stone Creamery General Manager Casey Gilchrist. “In light of recent national events, we want our department to know we’re with them.”
About Cold Stone – Cold Stone Creamery delivers the Ultimate Ice Cream Experience through a locally owned and operated franchisee who is passionate about ice cream. The secret recipe for smooth and creamy ice cream is handcrafted fresh in each store, and then customized by combining a variety of mix-ins; candy, cakes, fruits or nuts on a frozen granite stone.
About “Made Fresh” – Cold Stone Creamery ice cream is hand-crafted in small batches, one flavor at a time. We start with the highest quality cream, sugar, and flavorings to make their ice cream fresh. This small-batch process ensures our their customers receive the richest, creamiest, most delicious ice cream when they visit.


Leafy Greens Gift of Seeds is part of the Sow’n Sow ‘Edibles’ seeds range and makes the perfect gift that is both rewarding to grow and delicious to eat.
This pack includes a mix of lettuce, spinach and rocket seeds to make the handiest, easiest greenery for any salad. There is nothing quite like tucking into your own home grown produce after nurturing and watching it grow.
Best sown from spring to autumn, simply scatter seeds in a sunny position and cover with a thin layer of soil.
The beautiful packaging features the artwork of Daniella Germain and includes a packet of mixed seeds, a plastic plant label and sowing instructions.
- 100% recycled paper
- Includes an illustrative plant label to mark where your seeds are planted
Varieties: Lettuce ‘lactuca sativa’, Rocket ‘Eruca sativa’, Spinach ‘Spinacia oleracea’
Also available as part of the Edibles Seed Gift Set


Our childhood dream, to open a restaurant in Holland that would provide the local community with a taste of Latin cuisine from various cultures. A place where local residents can indulge in Latin American cuisine without having to travel to enjoy the authenticity. Latin America is a highly diverse area that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include Churrasco, Gallo Pinto, Pupusas, Ropa Vieja, Sofrito, tacos, and various sauces and condiments.
Havana Grill, once known as El Matador, will continue to provide quality food and service in a warm and friendly environment. We will continue to serve most of the favored existing dishes, but we are thrilled to introduce additional dishes that represent various Latin American countries. Havana Grill offers various breakfast, lunch, and dinner selections. We are eager to gain a broader customer base due to the various cuisine options we now offer. Stop by to experience the unique cuisine that Havana Grill has to offer.
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The Upper Peninsula, Michigan, also known as the U.P, is the part of Michigan connected to Wisconsin. Aside from the countless beaches, waterfalls, and breathtaking views, the U.P also has a distinctive local cuisine. Eating local food from U.P Michigan is a delicious way to experience the area! Make sure you try these local favorites while you’re visiting!
“Yoopers Pasties” ( pronounced pass-ties) Is a meat turnover brought to the area by miners from Cornwall, England, and is an iconic U.P Meal. Legend says that minders used to reheat these savory meat pies with their lanterns when they worked in the mines. When you drive around the U.P, you will see signs for pasties everywhere. Pasties are filled with rutabaga, potato carrots, and beef or chicken. You can usually find vegetable pasties as well. Pasties will fill you up after a long hike or day at the beach and is the best fast food in the U.P.I highly recommend you try one!
Lake Superior Smoked Whitefish Dip
There is nothing quite like fresh whitefish from Lake Superior. As you drive around the U.P, you will see signs for smoked whitefish or whitefish dip at shops, gas stations, and restaurants. I highly recommend that you add some Smoked Whitefish dip to your U.P bucket list! Many local restaurants serve Smoked Whitefish dip as an appetizer. You can also pick some up for a picnic on the beach!
Fresh Whitefish Sandwich or Whitefish Basket
Whitefish is locally grown in U.P Michigan! If you go out to eat during your stay, I recommend finding some local whitefish somewhere! If you’re staying in town, you will find various local restaurants that serve freshly caught whitefish!
Although you are in Michigan, not Wisconsin, I still recommend you pick up some cheese curds! You will find cheese curds at almost every roadside shop that sells local fare! Cheese curds make a great addition to your beach picnic and make a great snack after a long hike!
Ice cubes are little German Chocolates that have been around since the 1930s. Ice Cubes give your tongue a wild and cool feeling as they melt instantly in your mouth. Look out for them at food shops and gas stations all around the U.P, and pick one up to try! You can usually get them for about .30 cents. My childhood best friend’s uncle used to run a motel in the U.P, and she would talk about ice cubes all the time as a kid. I was so excited to try these when I visited!
Mackinac Island Fudge
If you visit Mackinac Island, trying some fudge is a must. However, you don’t need to take the ferry to the Island if you want to try Mackinac Island Fudge! I love Ryba’s Fudge, but you can pick up fudge anywhere on the eastern half of the U.P. Mackinac Island Fudge stays fresh for several days and is also a great gift to bring home to friends and family!
Great Lakes Potato Chips are made in Traverse City, MI, and are some of the best potato chips I have ever tried! If you eat lunch at the Grand Hotel on Mackinac Island or the Tea room at Fort Mackinac, your lunch will be served with these delightful chips. They are also available at shops around the U.P, especially in St. Ignis and Mackinac City.
There is no shortage of ice cream in the U.P! Do yourself a favor and make sure you get ice cream at least once on your trip! Every time we have visited Mackinac Island, we like to get ice cream at Sadie’s ice cream parlor at the Grand Hotel – so we can experience the grand hotel without paying to get into the grounds. However, there is delicious ice cream everywhere!
Curbside Kitchen on Wheels ( in the Porcupine Mountains)
32829 Highway M-64 in Silver City
If you happen to be visiting the Porcupine Mountains, you should visit Curbside Kitchen! The Curbside kitchen is a food truck with picnic tables nearby that you can sit at. They offer fish sandwiches, burgers, pulled pork, broasted chicken, friends, and cheese curds!
Soft Serve from the Outpost in the Porcupine Mountains
107th Engineers Memorial Hwy, Ontonagon, MI 49953
If you stay in the Porcupine Mountains, you will want to have this place saved on your phone. If you’re camping, you can get supplies at the outpost. They sell the best soft-serve ice cream! A delicious treat to enjoy after a long hike!
The U.P Michigan is truly a special place to visit. Make sure you try some of the local foods while you’re visiting!
What is your favorite food in U.P Michigan? Comment below and let me know!


+ 44 (0)1592 610066
© Copyright 2020 Balbirnie House Hotel Website by Blue2
Home » Dining » Brunch at Balbirnie
CLOSED AS WE EASE OUT OF THE PANDEMIC
Escape the hustle and bustle with Brunch at Balbirnie House!
From baked eggs to toasted sourdough with roasted pumpkin and hummus, poached eggs to pancakes, coffee to hot chocolate, start your day in in a relaxed way.
Brunch served daily in our Bistro seven days a week from 10am to 2pm.
Download the menu here
Click here to reserve your table now!


A good all-rounder, solanum tuberosum Casablanca potatoes can be mashed, baked, roasted, or boiled to provide a delicious tasting recipe. These modern smooth, white-skinned potatoes have shallow eyes and a floury texture. They are of the first early variety, meaning they are some of the earliest potatoes to crop, and are a good choice for growing in small gardens with planters.
2kg First Early Casablanca
- Product Code:2kg First Early Casablanca
- Availability:Out Of Stock


Relax and Enjoy
Give us your ideas for your special event and we'll make them come true. We offer you and your guests an opportunity to relax and enjoy your event. Whether you are catering for a large seminar, special event or a simple gathering right in the comfort of your home; with Daystar commitment to high quality and a delicious spread of food that are assured to impress you and your guest. Imagine enjoying the same delectable food prepared and served like a four-star .
We serve only the freshest, healthiest and most delectable selections. That also includes reliable and professional service . We pride ourselves on our remarkabe services and quality food as a full service catering and event planner.
More Affordable Than You Think
We understand the complexities in event planning . While our services are quite immaculate our cost will WOW you!!!! So leave it to us to ensure that your event is carried off to perfection. Our team is dedicated to offering world class extraordinary cuisine. We always make the extra effort to work within your budget. whatvever it is. It is our mission to always deliver a memorable experience.
Tailored To Your Taste buds
Please browse our website to become more acquainted with the quality and exquisites service s we offer. We can customize your catering needs and create a selection of unique menu ideas. Keep in mind that you are not limited to our list of options. We accommodate all menu requests and will work with you to provide the food you want.


- 1 lb ground pork
- 1 lb pechay, wash, trimmed and chopped (stalk and leaf parts separated)
- 4 cloves garlic, minced
- 1 medium sized onion, chopped
- 1 Knorr pork cube
- 1/2 cup water
- 1 Tbsp fish sauce
- 1/2 cup garlic chives, chopped
- 1 Tbsp oyster sauce
- 3 Tbsp pure olive oil
- salt and pepper
- In a pan over medium heat, saute garlic in olive oil until light brown. Add onion and saute until translucent. Add Knorr pork cube and saute until melted. Add ground pork. Saute until juice starts to come out.
- Add water and fish sauce. Bring to a boil. Reduce heat to medium low. Cover and simmer for about 10 minutes or until pork is tender. Season with salt and pepper to suit your taste. Add stalk part of the pechay and simmer for about 2 minutes. Add chives, leaf part of pechay and oyster sauce. Simmer for 2 more minutes.
- Remove from heat. Transfer to a serving bowl and serve with hot rice.
© 2012, Tina a.k.a. PinayInTexas. All rights reserved.


RE Recruitment’s hospitality division are in search of a Breakfast Chef for our client in Worcester. This role would be suited to a comptent chef or breakfast chef, able to demonstrate previous experience of maintaining a high standard of food safety, and working well within a team.
Must have’s for working as a Breakfast Chef with us:
Food Safety Level 2
Practical chef experience
Great communication skills
Ability to follow spec sheets and deliver a menu consistently
Able to start work early in the morning (approx 6.30am)
RE Recruitment have been market leaders for many years, here are some of the benefits of working as a Breakfast Chef with us:
Weekly pay, earning up to £18 per hour, depending on experience
Free staff meals
Sociable working hours available
Great team environment
Opportunity for this to turn in to a permanent role
If this Breakfast Chef position sounds like your next role then apply below and we will be in touch. Alternatively head to our website where you can find lots of other vacancies.
How to apply
Looking a new job role? Apply for this vacancy using the form below and one of our experienced recruitment consultants will be in touch.
Stay up to date with the latest employer insights & events
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Fish is one of the healthiest foods out there. Not only is it loaded with
important nutrients like protein, Vitamin D and selenium, it is an incredible
source of Omega 3 fatty acids. From lowering blood pressure to boosting
brain function and reducing risk of chronic disease, the science-backed
benefits of Omega 3’s are plentiful. However, our bodies don’t
produce these fatty acids so it’s important we add them to our diet.
Fatty fish like Mackerel, lake Trout, Herring, Bluefin Tuna, Salmon and
canned Sardines pack the highest omega-3 punch.
But not all fish are created equal. Shark, King Mackerel, Marlin, Swordfish,
Tilefish and bigeye Tuna contain high levels of mercury which you’ll
want to avoid. Something else to consider when purchasing fish is choosing
wild-caught rather than farm-raised fish because they have more Omega
3’s and are less likely to be contaminated.
Dietitian April Melancon recommends two 3.5 ounce servings of fish every
week. Remember, the cooking method and length of cooking time can affect
the nutrition profile of your fish. The healthiest cooking methods limit
the loss of omega-3 fats and retain the most nutrients. This means baking,
steaming or poaching your fish is the best bet and deep-frying is not
the healthiest option.
April Melancon, Clinic Nutritionist
Baton Rouge General Health & Wellness Center


Nim’s Fruit Crisps has followed up its recent listing with more than 60 Co-Op stores to sign a new deal with the online supermarket that could double its weekly turnover by the end of the year.
The company, which produces air dried fruits crisps from its ‘Grade A’ BRC accredited facility in Sittingbourne, Kent, will see five of its original lines sold via the retailer’s website, including apple, pear, pineapple, beetroot & parsnip and tomato & cucumber.
Nimisha Raja, founder of Nim’s Fruit Crisps, said: “That’s two major breakthroughs for our brand in just two months and I’m sure this will act as a platform for further retail opportunities.
“We took part in Ocado’s search for ‘Britain’s Next Top Supplier’ and, whilst we didn’t win, we were invited in to speak to buyers and they liked what they saw.”
She continued: “The online supermarket is always looking to find new and exciting products to tempt the consumer. I believe we tick all the boxes with today’s shoppers, who are looking for healthy, great tasting snacks.
“Most of our produce is sourced from UK farmers and our clean label – clearly displaying the one ingredient we use - are both great selling points.”
Andrew Ayres, senior buying manager at Ocado, commented: “We always look to provide our customers with a wide range of new and exciting products, and, when we came across Nim’s Fruit Crisps during our Britain’s Next Top Supplier competition, we knew they would be a perfect fit for Ocado. We’re delighted to add Nim’s Fruit and Vegetable Crisps to our extensive selection of great-tasting snacking options.”


Enjoy a $45 voucher to for lunch or tea set (service charge included10％) at the Romanne Leisure Food Concept!
Terms and Conditions
1. 此優惠只適用於Romanne Leisure Food Concept.
The offer is only applicable to Romanne Leisure Food Concept.
Present this voucher on paying to enjoy the offer.
3. 優惠只適用於星期一至五：下午2點 至下午5點30。
The offer is only applicable for Mon-Fri 2pm - 5:30pm.
Each voucher can be used for each transaction per person. The $45 voucher valid for lunch or tea set , 10%service charge included). Other consumption can be settled via other payment methods.
This voucher cannot be used in conjunction with any other promotional offer or exchanged for cash; Defaced, damaged copy or photocopy is invalid. Any used or expired coupon will not be accepted.
6. Koalabeds及 Romanne Leisure Food Concept保留一切爭議之最終決定權。此劵隨時停用，
Koalabeds or Romanne Leisure Food Concept reserve the right of final decision in case of any dispute and may suspend the use of this voucher without prior notice


Prices are tax included
In a clear, friendly and warm setting, the whole team welcomes you to the seaside Bar-Restaurant, directly on the beach. It is mandatory to be dressed at the restaurant
A haven of peace on a long ribbon of fine sand! The view is always breathtaking either on the seaside or on the pond side!
Stéphane and the team are happy to offer you their homemade cuisine and the chef's homemade pastries.
With your feet in the sand or overlooking the Mediterranean Sea, you can enjoy a drink, a cocktail, breakfast, lunch or dinner while enjoying the colourful terrace, the sea breeze and the panoramic view of the turquoise blue sea.
The Côté Plage restaurant on the waterfront
For a snack on the go, salads, tapas or Corsican delicatessen are available. Meat, fish and seafood can be enjoyed à la carte, without forgetting the delicious pizzas and daily specials featuring local products. As for sweets, you can try the fiadone, a typical Corsican chestnut dessert, as well as our home-made desserts.
Open from 8 a.m. to midnight, the Bar-Restaurant also offers live music evenings: Corsican songs and guitars, salsa, disco for all…


|Photo credit: Flickr/ADB|
Undernutrition is a central and persistent challenge for global development, above all in South Asia. Mobilising agri-food businesses to support efforts to reduce undernutrition is challenging. The LANSA (Leveraging Agriculture for Nutrition in South Asia) team has been researching for the past two years how the markets for food can be improved so that substantive and sustained consumption of nutrient-dense foods by the poor in households that are post-farm-gate is achieved. Here, nutrient rich foods are those that, if consumed in adequate quantities (WASH and health conditions not considered) are likely to improve the nutritional status of individuals who are undernourished in terms of micronutrients. We understand agri-food value chains as the initiatives, either donor, government or business driven that we will be analysing.


Dear Visitor. We are Momo Café, a young food startup aiming to provide you with the most tasty Nepalese dumplings in the heart of Zurich.
Currently we are looking for a small take-away / bistro location, or opportunities to sell in a Pop-Up environment.
If you are interested in getting to know us, or would like to get a taste of the dumplings, kindly e-mail us on firstname.lastname@example.org
You will find us at the Singing Christmas Tree and Chirstmas Market in Zürich from 21. November 2019 – 23. December 2019! Pop by, Pop-Up!
Copyright 2019 Momo Café & Catering KLG am Wasser 55 8049 Zürich


Caribbean Breeze Nano Gummies – 90mg/3ct
GUMMY TRIANGLES – SOUR STRAWBERRY – INDICA
· Taste: Berry, Sweet, Strawberry
· Feeling: Giggly, Hungry, Calm
· Description: With delicious taste and relaxing, euphoric effects, Sour Strawberry is a delightful dessert edible.
Enjoy every bite with STIIIZY Edibles, our new line of fast-acting Nanomolecular-Enhanced Live Resin gummies. Each bag contains 90 mg of THC — three 30mg triangles, which each are segmented into three 10mg doses.
– 90MG Total THC
– 30MG Per Piece
– Segmented into Three 10MG Servings
– Fast-acting Nano-molecular Enhanced
– Made with Live Resin


The Importance of Good Food For Your Whole Body And Overall WellnessPosted by Lindsay on Apr 7, 2021 in Health Blog | Comments Off on The Importance of Good Food For Your Whole Body And Overall Wellness
Have you ever heard that food heals? Well, it is true. The benefit of food is much greater than just satiation. (eating to satisfy a craving, for energy, stress eating etc. people may not know satiation) Think about how you feel if you don’t eat for a while or eat a really greasy meal. Skipping meals or eating the first thing you can get your hands on, things that may not be healthy is so bad for our bodies. I am sure you can remember eating something unhealthy and having your whole body feel bad. Feeling weak, tired, having a headache, upset stomach, sore joints and so many more ailments come from not giving our body the food it needs. We need food to keep us going. Food is the medicine that naturally powers our bodies and heals our ailments.
In a previous blog post, I shared my experience with eliminating sugar and how it eased my anxiety. I have a friend who suffers from terrible arthritis. Her diet was not very good. She didn’t eat junk food all the time, but filled her body with a lot of high inflammatory foods like gluten and dairy and sugar. I gave her a list of things to eat and things to avoid. This included fatty fish at least once per week, fruits(especially berries) and veggies throughout the day, ginger, garlic, turmeric and limiting the amount of dairy, sugar and gluten she was consuming. These small changes, even after a few weeks, allowed her to stop her daily intake of ibuprofen and helped her get down a flight of stairs without wincing in pain. How did this help? These foods helped to decrease the inflammation in her body.
When I was getting my health coaching certification, a good portion of my courses focused on food as a way to of “keeping your internal pharmacy open”. It included information about taking care of our bodies and nourishing them with the right foods. We learned about how our bodies will make their own medicines that will keep us from getting many illnesses and diseases. This does not mean you won’t ever get sick. It does mean that you will be healthier overall, get sick less and help protect your body from things like hypertension, high cholesterol, diabetes, dementia just to name a few.
Foods today, especially in the United States are highly processed and made with many chemicals. If you look at food labels they are filled with tons of ingredients and many you cannot even pronounce. These chemicals and preservatives are so bad for our bodies. Some actually can change our brain chemistry. Some of the ingredients in food are used to make things like plastics and home cleaners…yikes! So, the best thing to do is start reading labels before you put anything in your grocery cart. The healthiest foods have less than ten ingredients. You should be able to pronounce all of them. Focus on real foods, not processed, like fruit, veggies, meat(organic and lean is the best), whole grains, legumes and nuts a good place to start. Stay away from things that say light or fat free. This is tempting, but chemicals and sugar are what make them light or fat free to make up for the taste. Eating foods laden with chemicals and that are highly processed increase inflammation, lower our immune system, increase belly fat and alter our brain chemistry, all leading to illness.
Take a look at the list below of some healthy foods and their amazing benefits they have on your body:
Berries – These are powerful antioxidants which are antiviral, anti-inflammatory and immune boosting. Not to mention blueberries, which are considered the powerhouse of all berries and have properties that protect you from DNA damage which can cause cancer. They aid in brain function, lower cholesterol, lower blood pressure, reduce your risk of heart disease, help with muscle repair and lower risk of urinary tract infections.
Nuts – These are a good source of healthy plant based protein, but also have high levels of Vitamin E and Zinc. which protects our your cells from damage and boosts your immune system. Eat them sparingly though, because they are high in fat and calories.
Vegetables – Leafy greens and cruciferous vegetables like broccoli, cauliflower and brussels sprouts provide tons of vitamins and increase your immune function. They also help in recovery from illness and injury, due to high levels of B and C.
Fish – Fish, especially wild caught salmon and other fatty fish have so many benefits. Their biggest benefit is the dose of Omega 3’s. that you get. Fish is are also a great source of protein, potassium and Vitamin B. These vitamins and minerals make in fish help with aging and inflammation. anti-aging and anti-inflammatory. Fatty, oily fish like (Salmon, Trout) support healthy brain function, a healthy heart, healthy bones, lower cholesterol, and they protect against cancer, asthma and arthritis. Salmon, a fatty oily fish, gets its color from a powerful antioxidant called astaxanthin.
Sweet Potatoes – These are a healthy carb, packed with vitamins and enzymes that aid in wound recovery and increase immune response.
What we feed our bodies is so much more important than we think. The old adage “we are what we eat” is very true! The best thing you can do for your body is to feed it good, wholesome, real foods and limit your intake of processed, chemical laden sugary foods. Sure, having some candy, cake or pizza is fine, but in moderation.
Stay tuned for my next blog post, where I will share some of my favorite, go to healthy snacks and meals.


This past Christmas, I was gifted Chrissy Teigen’s new cookbook Cravings. So, it was only fair I try out at least one of her recipes while I’m off work this week.
I have never been much into cooking but after hearing rave reviews about Chrissy’s cooking skills, I decided to add her book to my wish list (and gift guide)! I tried her Pad Grapow Chicken (Basil Chicken) and it was super easy to make. And it turned out pretty good if I should say so myself. Although, I may have over done it with the chiles. Whoops! So be careful…those Thai chiles are HOT.
Prep Time: 15 minutes || Total time: 25 minutes
- 1 1/4 pounds boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 5 cloves garlic
- 1 serrano chile (or as many fresh Thai chiles as you can stand)
- 2 tbsp vegetable oil
- 3 cups fresh Thai or regular basil leaves
- Cooked jasmine rice, for serving
- In a bowl, toss the chicken with the oyster sauce and soy sauce and marinate for 10 minutes. Mash the garlic and chile in a mortar and pestle until finely smashed (or mince with a knife).
- In a large skillet or wok, heat the oil over medium-high heat. When the oil is shimmering-hot, add the garlic-chile mixture and cook until fragrant, about 30 seconds. Increase the heat to high, add the chicken, and cook, stirring, until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
- Serve with the rice.


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Come and find us this Saturday at Epsom Market. We'll have loads of delicious Easter Cupcakes. The perfect treat for the holiday weekend!
Come and join our page! Follow the link below and click on the LIKE button. There are loads of photos of our delicious cupcakes and cakes, plus loads more information, special offers and competitions.


The Community Gardens aims to develop a dedicated web-based resource for information relating to gardens and other green open spaces and to make this information freely available.
We recognizes that a sustainable food system is the foundation of a healthy community.
To work with people to grow more food in the region because growing food locally is vital to a healthy community and environment. Our programs and services get individuals and families active in growing, sharing, buying and eating local foods.
We envision our community abundant in food, and our culture and economy respectful of our dependence on the earth’s resources for survival.
A community garden is a single piece of land gardened collectively by a group of people. Community gardens are parcels of land divided into small plots for local residents to grow their own flowers, fruit and vegetables. Community gardens owe their existence to the energy of residents.
Community gardens provide fresh produce and plants as well as satisfying labor, neighborhood improvement, sense of community and connection to the environment.They are publicly functioning in terms of ownership, access, and management, as well as typically owned in trust by local governments or not for profit associations.
A city’s community gardens can be as diverse as its gardeners. Some grow only flowers, others are nurtured communally and their bounty shared, some have individual plots for personal use, while others have raised beds for disabled gardeners.
Community gardens may help alleviate one effect of climate change, which is expected to cause a global decline in agricultural output, making fresh produce increasingly unaffordable. Community gardens encourage an urban community’s food security, allowing citizens to grow their own food or for others to donate what they have grown. Advocates say locally grown food decreases a community’s reliance on fossil fuels for transport of food from large agricultural areas and reduces a society’s overall use of fossil fuels to drive in agricultural machinery.


Introduction: What are Shrimp?
keywords: what is shrimp, what is a shrimp, season shrimp?
Shrimp are a type of small crustacean that lives in the sea. They are often called “prawns” or “pink shrimp.”foraje puturi zasite.icu zasite categorii creare-website.site acoperisuri manopera acoperis montaj acoperis creare site
Shrimp are a type of small crustacean that lives in the sea. They are often called “prawns” or “pink shrimp.” Shrimp can be found in many different colors, but they all have one thing in common: they have 10 legs and two long antennae. The shrimp has a long body and two long tails, which it uses to swim. In general, shrimp are about 2-6 inches long and weigh about 3 ounces.
A shrimp’s most important body parts include its head, its mouthparts (called mandibles), its eyes, its thorax (or chest), and its abdomen (or
What’s the Difference Between Raw and Cooked Shrimp?
keywords: cooked vs. raw shrimps
Raw shrimp is the shrimp that has never been cooked. Cooked shrimp is the shrimp that has been cooked.
The difference between raw and cooked shrimps is in their taste, texture, and availability. Raw shrimp tastes a little sweet, whereas cooked shrimp tastes a little salty. Cooked shrimps are easier to find than raw ones because most grocery stores sell them already cooked.
How to Cook Shrimp in Different Ways?
keywords: how long do you cook shrimps on the stove top?, how long does it take for frozen raw shrimps to cook?, best way to cook shrimps
In this article, I will go over the various ways you can cook shrimp to make them taste better.
First, let’s start with how long to cook shrimp on the stove top. You should boil your shrimps for about 4 minutes or until they are pink.
Second, how long does it take for frozen raw shrimps to cook? Frozen raw shrimps take about 15 minutes to thaw and then you can cook them for 8-10 minutes.
Third, the best way to cook shrimps is by grilling them in the oven using some olive oil and garlic powder. You should grill them for about 10-12 minutes at 375°F (190°C).
Conclusion: The Best Way To Cook Shrimp Depends On Your Taste And Preferences
The conclusion is the last part of the essay or article where you sum up what you have just said.
Conclusion: The best way to cook shrimp depends on your taste and preferences.


Did you know that today is National S’mores Day? Did you even know there was a National S’mores Day? No…..I didn’t either! But, since it is…who wouldn’t want to celebrate? They are to good not too!! I saw these S’mores recipes on Celebrations At Home.
They have some really yummy looking, fun S’mores desserts to make that you can try out. I’ll take the S’mores Bars please! Seriously….this is making me want to have some for lunch!! And they require no baking at all…easy peasy!!


Zubereitung. Mini-Zucchini waschen, die Enden abschneiden und die Früchte der Länge nach halbieren. (Andere Zucchini in fingerdicke Stifte schneiden.). Mini zucchini - Wir haben 82 tolle Mini zucchini Rezepte für dich gefunden! Finde was du suchst - lecker & toll. Jetzt ausprobieren mit ♥ julesrichardcpa.com ♥. Die Mini Zucchini ist die kleine Version der julesrichardcpa.com Frucht kann sowohl grün als auch gelb sein und hat eine gurkenähnliche julesrichardcpa.com Zucchinis haben.
Zucchini Mini PizzenZubereitung. Mini-Zucchini waschen, die Enden abschneiden und die Früchte der Länge nach halbieren. (Andere Zucchini in fingerdicke Stifte schneiden.). Das perfekte Gegrillte Mini – Zucchini mit Krebsfleisch-Rezept mit einfacher Schritt-für-Schritt-Anleitung: Dieses Gericht kann man auch in der Pfanne oder im. Zucchini Mini Pizzen. Entdecke dieses Rezept mit der Note 4/5, bewertet von 57 Mitgliedern.
Mini Zucchini Navigation menu VideoZucchini, the easiest vegetable to grow, good option for beginners
Da auch Mini Zucchini 777 Casino den Anweisungen der Malta Gaming Authority Folge Tipp24 Gutscheincode Eingeben. - Veganes Curry mit Tofu, Paprika, Zucchini, Staudensellerie und Mini-MaiskölbchenBevorzugen Sie eine Eigenmarke?
Eligible for Free Shipping. Customer Review. Specialty Food Type. Calories Per Serving. Fat Calories Per Serving. Nutrition Facts Per Serving.
From Our Brands. Packaging Option. International Shipping. Get it as soon as Mon, Dec Arrives before Christmas. FREE Shipping. Only 2 left in stock - order soon.
Other options New. Zucchini in Extra Virgin Olive Oil gr - 6. Only 9 left in stock - order soon. Only 4 left in stock - order soon.
Byler's Zucchini Relish - Two Pack. Get it as soon as Tue, Dec In a culinary context, the zucchini is treated as a vegetable ; it is usually cooked and presented as a savory dish or accompaniment.
Botanically, zucchinis are fruits , a type of botanical berry called a "pepo", being the swollen ovary of the zucchini flower.
The zucchini, like all squash , originates in the Americas, specifically Mesoamerica. Its original name in Nahuatl is ayo h conetl , also with the variants ayo or ayocotzin plural ayococone.
After this, the concept and use of zucchini was developed in northern Italy in the second half of the 19th century, long after the introduction of cucurbits from the Americas in the early 16th century.
Zucchini is the plural of zucchino , a diminutive of Italian zucca 'pumpkin, squash'. Zucchino , the masculine form, is attested earlier,  but the feminine form zucchina is also found.
In South Africa, the fruit is typically harvested as a baby vegetable, approximately finger size, and is referred to as baby marrows. The female flower is a golden blossom on the end of each emergent zucchini.
The male flower grows directly on the stem of the zucchini plant in the leaf axils where leaf petiole meets stem , on a long stalk, and is slightly smaller than the female.
Both flowers are edible and are often used to dress a meal or to garnish the cooked fruit. Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers.
The stems on the flowers can be retained as a way of giving the cook something to hold onto during cooking, rather than injuring the delicate petals, or they can be removed prior to cooking, or prior to serving.
Zucchini, like all squash , has its ancestry in the Americas, specifically Mesoamerica. However, the varieties of green, cylindrical squash harvested immature and typically called "zucchini" were cultivated in northern Italy, as much as three centuries after the introduction of cucurbits from the Americas.
It appears that this occurred in the second half of the 19th century , although the first description of the variety under the name zucchini occurs in a work published in Milan in The first records of zucchini in the United States date to the early s.
It was almost certainly taken to America by Italian immigrants and probably was first cultivated in the United States in California.
A report on vegetables grown in New York State treats 'Zucchini' as one among 60 cultivated varieties of C. The larger ones are often fibrous. A zucchini with the flowers attached is a sign of a truly fresh and immature fruit, and it is especially sought after for its sweeter flavor.
Unlike cucumber , zucchini is usually served cooked. Zucchini can also be baked into a zucchini bread ,  similar to banana bread , or incorporated into a cake mix to make zucchini cake , similar to carrot cake.
Its flowers can be eaten stuffed and are a delicacy when deep fat fried e. Zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil , with or without fresh herbs.
Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving.
Zucchini can also be eaten raw, sliced or shredded, in a cold salad, as well as lightly cooked in hot salads, as in Thai or Vietnamese recipes.
Mature larger sized zucchini are well suited for cooking in breads. Zucchinis can be cut with a spiralizer to make zucchini noodles that act as a spaghetti substitute for low-carbohydrate recipes.
In Bulgaria , zucchini may be fried and then served with a dip, made from yogurt, garlic, and dill. Another popular dish is oven-baked zucchini—sliced or grated—covered with a mixture of eggs, yogurt, flour, and dill.
In Egypt , zucchini may be cooked with tomato sauce, garlic, and onions. In France , zucchini is a key ingredient in ratatouille , a stew of summer fruits and vegetables prepared in olive oil and cooked for an extended time over low heat.
The dish, originating near present-day Nice , is served as a side dish or on its own at lunch with bread.
Zucchini may be stuffed with meat or with other fruits such as tomatoes or bell peppers in a dish called courgette farcie stuffed zucchini. In Greece , zucchini is usually fried or stewed with other fruits often green chili peppers and eggplants.
Zucchini is also stuffed with minced meat, rice, and herbs and served with avgolemono sauce. In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra , or with a mixture of rice, herbs, and occasionally minced meat.
They are then deep-fried or baked in the oven with tomato sauce. In Italy , zucchini is served in a variety of ways: fried, baked, boiled, or deep fried, alone or in combination with other ingredients.
Von den gewaschenen Zucchini Blüte und Stielansatz entfernen. Die Zucchini längs halbieren und mit einem scharfen Löffel die Samen entfernen.
Danach die Zucchini in mundgerechte Stücke schn. Den Pflücksalat putzen und waschen. Die Zucchini waschen und in Scheiben schneiden oder raspeln.
Die Tomate waschen, den Strunk entfernen und achteln oder würfeln. Den Mozzarella klein schneiden. Das Dressing zusammenrühren und abschmecken.
Was backe ich heute? Registrieren Login Logout. Reis- oder Nudelsalat. Eier oder Käse. Low Carb.
Lamm oder Ziege. Krustentier oder Fisch.Rezept Hellcase Guthaben Code Rezept bewerten. Schnelle Low-Carb-Pfanne Nr. Die Zucchini längs halbieren und mit einem scharfen Löffel die Samen entfernen.


Bloaty ate too much pizza….
I know. It’s my own fault. Was planning to cook dinner for the family tonight. But, a tempting email came through the inbox and I just couldn’t help myself.
Domino’s Pizza offering 50% off any pizza if you order online now through Sunday night.
I remember when Domino’s Pizza was called the “Disk of Death” and other not-too-polite names. Domino’s was awful. Didn’t matter which one you ordered from — you were guaranteed a round thing resembling a crust with something on the top that you hoped was what you actually ordered, covered in a slime of cheese and floating on what grease hadn’t already soaked through the bottom of the box.
Now, however, they’ve gotten a lot better. And healthier, if you can consider pizza healthy.
So, each of us decided to order a pizza since they were so cheap. Youngest Son got a pepperoni abomination of some sort that could clog your arteries just by looking at the amount of meat and grease on it. Husband made up a pizza he would like to have because nothing on the menu ever totally agrees with his middle-age tummy anymore. And I ordered a Hawaiian pizza because I love ham and pineapple together. We each made sure to get the super-thin crust pizzas so we wouldn’t feel nauseated for the next few days. And by each ordering to our own tastes, we could ensure that we got what we wanted. We each got enough of what we wanted and if there was any leftover it could be stored in the refrigerator for lunch tomorrow.
Only Youngest Son, who normally scarfs down anything not nailed to the table, didn’t finish his. Husband and I both ate ourselves silly and soon realized we had none left for tomorrow. It was good, though. We both were very pleased with our selections and they were well-made and tasted excellent.
It’s just now, about five hours after eating it that the bloaty-ness sinks in….or out….or whatever it does. It’s hot and humid outside and having not listened to my brain when it was trying to tell me that my stomach might actually have a message for me other than “Aren’t you going to eat the rest of that?” is the result I’m suffering now. I don’t want to see another pizza for a while. I don’t even want to look at the boxes ours came in tonight. They’re like little talismans of shame to remind us of our sins.
I think I’ll have some milk and go to bed. Maybe I’ll wake up and it’s all a bad dream. Or, more likely, I’ll have pizza-dreams all night (the really weird ones about which every therapist hopes to sell a best-selling book) and wake up even hungrier than usual in the morning.


Did you finish all those chips at lunch (even though you vowed to only have half)? Here’s why.
The Extraordinary Science of Addictive Junkfood
“So why are the diabetes and obesity and hypertension numbers still spiraling out of control? It’s not just a matter of poor willpower on the part of the consumer and a give-the-people-what-they-want attitude on the part of the food manufacturers.
What I found, over four years of research and reporting, was a conscious effort — taking place in labs and marketing meetings and grocery-store aisles — to get people hooked on foods that are convenient and inexpensive.”
Food. I need to write down all my thoughts about this vast subject, after reading so much about it and the recent meat mess in Europe.
For now let’s just say that my diet has progressively turned to almost only fresh produce and homemade, versus prepared and processed, in the past few years, and I won’t be looking back.


This yummy tomato tart is quick and easy to make but looks far more complicated then it is. Too often savoury baked goods are the drab poor relation to sweater alternatives.
This tomato tart is a great way to use the beautiful rainbow tomatoes that are appearing in the supermarkets and combining fresh, Italian flavours. Can be served cold with salad or warm, fresh from the oven.
If you’re feeling fancy you can make your own puff pastry but it isn’t necessary.
For the tapanade
- 1 jar of pitted black olives
- Lemon juice
- Olive oil
- 1 garlic clove
- Handful of basil leaves
For the tart
- 250g of pre-made puff pastry (half a pack)
- 200g ish of cherry tomatoes in a variety of colours
- Mozzarella pearls
- Salt and pepper
- Preheat the oven to 180°C
- Cut the ready to roll puff pastry in half. You can wrap up the other half and place in the fridge or freezer for another occasion.
- Roll the puff pastry on a floured surface making sure to turn and flip as you go so it doesn’t stick. When it is large enough to cover, transfer to a 9 inch fluted lose bottom tart pan. If you’ve got a lose bottom tin there’s no need to grease it, enough butter will leak from the pastry during cooking. Prick the bottom of the tart with a fork, to stop the puff pastry rising too much. Transfer pastry lined tin to the fridge.
- Drain 1 jar of pitted back olives into a blender, add 1 garlic clove, and a handful of basil leaves. Blend. Keep adding olive oil and/or lemon juice until it’s formed a smooth paste.
- Spread a thin layer of the tapanade on the base of the tart and sprinkle lightly with Parmesan.
- Slice the tomatoes in half length wise and arrange in the tart. This is the chance to take it up a notch, particularity if you have different shades or red, yellow and green tomatoes. Arrange nicely in a wheel with the mozzarella pearls. The tart itself isn’t that complicated but the decoration can take it to the next level.
- Season and drizzle olive oil over the top
- Bake for approximately 20 mins. Keep an eye on it, as you may need to stab the pastry to stop it puffing up too much in the middle.
- Serve with salad leaves and a balsamic and extra virgin dressing
- Bellissimo! You’ve made a tapanade and jewel tomato tart!
Now you’ve made lunch, why not spend the afternoon making something fabulous?


Kayla, a fellow Weight Watcher fan, posted a photo of her breakfast and I couldn’t resist asking her to share it on the blog. It looks so filling and delicious! Please welcome Kayla and take a look at her plate:
My name is Kayla Marie and I started my weight loss journey back in May of last year. My weight has always gone up and down the same 5-10lbs but in January 2016 I got up to my heaviest weight – 194lbs. I knew it was time to make some lifestyle changes and switch up my eating habits. That’s when I started Weight Watchers!
Weight Watchers has seriously been life changing for me. I’ve lost 20lbs so far! I’ve had a lot of setbacks, especially around the holidays but I’m back with my head in the game. My goal is to lose 20ish more pounds by summer and reach my goal of 150lbs.
I do Weight Watchers completely online. I do not attend weekly meetings. I find that following the groups on Facebook (Weight Watchers Recipes Only & Weight Watchers: recipes & tips) is enough motivation for me. I also post on my instagram almost daily with food pics and recipes 🙂
I really enjoy switching up my food daily and giving myself options. This picture below is my breakfast “spread” from this morning.
- 1/2 a banana and some strawberries (0 smart points)
- an egg white omelet (I like to get Egg Land’s best liquid egg whites in the carton) (0 smart points for 5tbsp)
- 3 silver dollars (these are from Trader Joe’s in the frozen section, just microwave and you’re done!) (2 smart points)
- 1/2 cup of frozen hash browns & some frozen bell peppers sautéed with some butter spray (3 smart points)
- 1 Alfresco maple chicken breakfast sausage (so freaking good!!!) (2 smart points)
Thanks for taking the time to read my post and thank you to Jen for letting me be a guest blogger today! For more meal ideas like this follow me on Instagram @kaylamarie423
Thanks for sharing Kayla! If you would like to be a guest blogger, please feel free to reach out to us on Facebook.


This salad is perfect for the summer months when fresh tomatoes are plentiful and ripe. You can use any type of tomato you like, whether it’s a small cherry tomato or a large, fleshy tomato weighing nearly a kilo. The top ingredient in this salad is pumpkin seed oil as a sauce, which you can find in our store.
Pumpkin Seed Oil has a rich nutty flavor, a dark green color, and protects the heart and prostate, so it’s a great choice (and especially men).
0,5 kg tomatoes
1 small onion
60 g feta cheese or goat cheese
pumpkin seed oil
pumpkin seeds, chopped finely
fresh basil leaves
- Wash and slice tomatoes. Peel and slice onion. Put both into a salad bowl. Sprinkle with crumbled feta cheese and chopped pumpkin seeds. Season to taste with salt & pepper, then dress with pumpkin seed oil and balsamic vinegar.
- Mix well and serve with chopped fresh basil.


I have a strong suspicion that lemon tart is the ultimate dessert. I've never met anyone who doesn't like it, and even those (crazy) people I know who don't have a sweet-tooth seem to make an exception for lemon tart. I love adding herbs to desserts, most likely because herbs are the only things we've been able to successfully grow in our tiny courtyard - and even then we're pretty good at killing them off. Our trusty mint plant has been dubbed the 'phoenix mint' because every couple of months it dies off, only to be resurrected from its dry, twiggy state into leafy abundance like a phoenix rising from the ashes. So, when I decided to make a lemon tart today, I thought I would try adding some fresh mint into the mix to see whether it would add something to this classic dessert.
I should probably just learn to master a dish before messing with it, but where's the fun in that?
- grated zest and juice of 4 lemons
- a couple of sprigs of fresh mint
- 6 eggs
- 250 g caster sugar
- 200 ml thickened cream
- 100 g unsalted butter
- 1 small egg, lightly beaten
- zest of 1 lemon
- 60 g almond meal
- 1/4 cup icing sugar
- 3/4 cup flour
To make the pastry, pulse the butter, egg, lemon zest, almond meal, icing sugar and about a quarter of the flour in a food processor, until just combined.
Tip out onto a well-floured bench and quickly knead in the remaining flour, being careful not to over-work the dough. Wrap in cling wrap and refrigerate for at least 30 minutes.
Preheat the oven to 160°C.
Roll out the pastry and line a 30 cm tart tin. I like to use one with a removable base as it makes everything easier later on. Cover with a sheet of baking paper and fill with pie weights, or some rice or dried beans, and blind bake for 15 minutes. Remove the baking paper and return to the oven for another 5-10 minutes until the pastry is lightly golden but not browned.
Meanwhile, place the lemon juice and zest, and the mint leaves in a small saucepan and bring to the boil. Remove from the heat and set aside to cool and infuse.
Beat the eggs and caster sugar together until amalgamated. Strain the cooled lemon juice into the egg mixture, add the cream and stir to combine. ideally you should let the mixture sit for a little while to let any bubbles subside (as they will give you a slightly frothy look to the top of the tart) but I'm always too impatient.
Pour into the just-baked pastry shell and carefully transfer to the oven (I always manage to spill the filling over the top of the pastry - it doesn't really matter if you do, it just makes it harder to get the tart out of the tin when it's cooked). Bake for 35-45 minutes, until the filling is just set. Remove from the oven and allow to cool for at least 45 minutes before serving.
The mint imparted a lovely subtle flavour, adding an interesting depth to the tart. I would definitely use it again.
For the pastry in this recipe, I used this as a starting point, although I didn't do all of the resting, because, as mentioned before - I'm impatient! It's probably the best tart pastry I've ever made, although the dough was quite difficult to handle - I'm assuming that resting it as suggested would help.


Human's Best Friend Puppy Pop-Up
Hugo (my doggo) , Andrew (my Hinge date - this was our second date), Louis (Andrew’s doggo), and I went to the Human’s Best Friend Pop Up. Imagine Refinery 29’s 29 Rooms but for puppies. The dogs had an absolute blast playing in a giant pit full of puppy toys.
There were treats galore (Hugo was mega into the steak treats but he spat out the vegan dog treats, which I found amusing) and endless Instagram opportunities. We basically roamed around this doggy funhouse and watched our dogs go wild over all the toys and treats.
We left the dogs at Andrew’s apartment (they were exhausted!) and headed to Huertas - a Basque inspired tapas restaurant in the East Village. We opted for their tasting menu with alcohol and were treated to about eight courses and four drink pairings. Favorites included the pork croquettes and balsamic glazed octopus.
We had one of the best dates I’ve ever been on. We both share a passion for our dogs and for adventurous eating, so it was awesome to explore those passions together. The puppy pop up was ludicrously fun, and the tasting menu allowed us to try foods and drinks from a region we were both unfamiliar with.
Cost: $93 per person


IASC Briefing on Systemwide Efforts to Prevent Famine and Address Food Insecurity
Watch the recording of the full briefing here: IASC Briefing on Systemwide Efforts to Prevent Famine and Address Food Insecurity
Acute hunger projections for 2021 are alarming. According to WFP and FAO estimates, 155 million people in 55 countries are experiencing crisis levels of food insecurity. Approximately 133,000 people have already reached catastrophic levels of food insecurity and more than 34 million people around the world are facing emergency levels of acute food insecurity. Without urgent action, they risk falling into famine or famine-like conditions.
This briefing is an opportunity to highlight urgent action required to avert famine and response efforts already underway including through the UN Secretary-General’s High-Level Panel on the Prevention of Famine, and what more needs to be done to address food insecurity in humanitarian settings.
- Mr. Dominique Bourgeon, Director, Food and Agriculture Organization (FAO) Liaison Office with the United Nations Office in Geneva
- Mr. Gian Carlo Cirri, Deputy Director of Global Office, World Food Programme (WFP)
- Ms. Esther Watts, Country Director, Ethiopia, CARE
- Mr. Martien van Nieuwkoop, Global Director for the Agriculture and Food Global Practice, World Bank
- Ms. Mervat Shelbaya, Head, Inter-Agency Standing Committee (IASC) secretariat


Gingerbread Men CUPCAKES!
Forget the cookies, I'm going straight for the flavor in a cupcake. I know this time of year it could be fun decorating these cookies with different colored icing or making a fun house (which is always awesome).. But I have to say, it's just not my cup of tea. I need something more.
Gingerbread cupcake with Cinnamon cream cheese icing.
On a side not, while on a hunt for gingerbread men sprinkles I stumbled upon stacked sprinkle containers, GENIUS! Maybe I have just been blind and haven't taken notice that these exist, but boy am I excited. They are perfect for space saving, which when it comes to sprinkles I need as much space as possible!


One thing has training for 20 people and an international conference for 1000 visitors, joint.
Without proper catering, it is not that.
When you are holding a conference, take care of at least food and drink concerns. We’ll take care of it for you all the time and professionally. With the same taste, we prepare a coffee break, as well as a full-day full-board meal with a flat-rate drink. In addition to the exotic scents of our meal, we delight your senses with quality coffee from the Fair and Bio roasting machine, which is freshly made on the spot.
We will also be happy to meet special dietary requirements. A completely vegetarian, vegan or gluten-free menu is no problem.
Get closer to your idea. Remember that you can also use the individual menu items. Sending the request is not binding and within 24 hours we will contact you with the first offer.


Gentse Spruiten brightens up the playground next to WGC De Punt / behind Medical Center Maria Middelares and offers a fun program full of meeting and connection.
Community BBQ in Speeltuin 't Verband
Speeltuin 't Verband .. the place to be for summer 2023 play, meeting and connection!
What does that look like? Gentse Spruiten will set up a grill (or two) and also provide extra tables. Anyone who has an extra grill is certainly welcome to add it!
Join us from 3pm, we will bring extra fun and toys as well as a delicious home-made afternoon snack. The BBQ will be ready for use from 6pm, everyone is responsible for baking for their own family.
Together we set up the playground for a wonderful evening of grilling and enjoying a nice summer meal.
- a dish to share with everyone (potluck style) ex: salad (pasta, chips, vegetables, fruit or ... ); dessert; bread; fruit, vegetables or chips and dip; or ...
- veggie or meat for your own family to cook on the grill (each family does their own grilling)
- drinks for your own family
- cutlery, plates and cups for your own family - please put your names very clearly on everything
- who has extra chairs is certainly welcome to bring them ... we are also looking for solutions for more seating in the garden
Cost: contributions are welcome
Interested in joining us? Please register here. If there is too much interest, we will give preference to local residents.
We keep improving Speeltuin 't Verband and need your help!
The shade cloth for above the sandbox has arrived - and it's high time to install it! Who can help?
All over the playground there are few tasks to perform, anyone who wants to lend a helping hand is always very welcome!


I love making bread pudding. It is a good way to clean out the fridge, freezer and take all the bits of bread ends sitting on the counter and make something really tasty. Also, by using up bits of dried and fresh fruits and whatever bread there is, it makes for a fun texture as well as flavorful recipe.
I wanted something a little more breakfast-y because I was going to friends for brunch, so the addition of cream cheese, cinnamon, nutmeg and maple syrup pushed that envelope. And, letting it soak overnight made it firm and easily servable after baking the following morning.
Overnight Breakfast Bread Pudding with Nectarines
One loaf white, Italian or French or sourdough bread, sliced
8 oz cream cheese
1/2 c. maple syrup
1/2 c. brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 pint heavy cream
1 c milk
1 cup brown sugar
2 cups nectarines, sliced thinly
Butter a 13x9in pan. Mix together cream cheese, brown sugar, maple syrup, cinnamon and nutmeg. Place one layer of bread slices on bottom of pan, spread cream cheese mixture over bread, Place another layer of bread and another layer of cream cheese spread and another layer of bread. Mix together eggs, cream and milk and pour over bread. Chill and allow to sit for 4 to 24 hours. Remove from cooler, preheat oven to 350.
Top with brown sugar and nectarines and bake for 1 hour. uncovered. Serve with side of bacon and a dollop of Chantilly cream (which is lightly whipped cream sans sugar) Or a drizzle of caramel, like I did here.
|Nectarine Bread Pudding|
All these recipes are original... my own creations. I do take ideas from others, but by the time I have figured it out, most of what was has morphed into what is now mine. Feel free to share...


Grain-free + Plant Based
No soy, eggs, dairy, wheat, corn, or added salt and sugar.
Down Dog Snacks are all-natural gourmutt snacks for your Barking Buddhas. Each treat is handmade with the most wholesome ingredients. They're so delicious you might just snack on a few yourself!
Ingredients: Garbanzo flour, potato starch, peas and carrots, organic coconut oil, honey, organic flax seed
Guaranteed Analysis (8 oz bag)
Crude Protein (min) – 8.4%
Crude Fat (min) – 13.2%
Crude Fiber (max) – 1.6%
Moisture (max) – 3.9%
Down Dog Snacks – keeping your dog zen, one snack at a time.
SNACK. PLAY. NAMASTE.


How It All Began
Casa Santa Ana is renowned for quality food and service. Our customers' satisfaction has always been our number one priority since we first opened our doors.
We proudly offer Pinehurst, Seven Lakes, Aberdeen, and surrounding areas unforgettable Mexican classics including tacos, enchiladas, chorizo, and tamales. We use the finest ingredients and freshly ground herbs and spices to ensure that our food is flavorful and unforgettable. If you are looking for a great Mexican Restaurant, you have come to the right place. Bienvenidos, welcome!


Here is a quick flyer I designed for a local farmer’s market in New Orleans. At the moment, I’m interning with the market to help with outreach and marketing efforts. Our main goal is to spread the word to the local community and to get market-goers to regularly attend our Thursday market hours. In addition to supporting our local farmers, shopping at farmer’s market encourages eating fresh and healthy foods. I love learning about different vegetables from the farmers, and the various ways you can prepare them.


Dr. Jill Carnahan is one of our favorite minds in the functional medicine space. We have read through tons of clean recipes in preparation for the holiday season and this one takes the pie (get it?). Her pumpkin pie recipe is too good to not share. It will undoubtedly be a featured dessert on our holiday table. Here’s what you’ll need for Dr. Jill’s pumpkin pie:
- 2 cups pecan nuts, walnuts, and/ore Brazil nuts (mixed)
- 1 Egg
- 1 tbsp brown sugar
- 1 tsp lemon zest
- 1 pinch Salt
Preheat the oven to 325 degrees Fahrenheit. Place nuts and sugar in a food processor and grind into a fine powder. Add egg and process again until the ingredients start sticking together. Transfer the paste to a pie dish and spread evenly. Freeze for 15 minutes, then bake for 10 minutes. Remove from the oven and allow it to cool.
- 2 whole Eggs
- 2 Egg Yolks
- 1/2 cup Maple Syrup
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1 tsp ground Ginger
- 1/2 tsp finely grated Lemon Zest
- 1/4 tsp ground Nutmeg
- 1/4 tsp Cardamom
- 1 pinch ground Cloves
- 2 cups Pumpkin pulp purée from a sugar pumpkin, red kuri pumpkin or butternut squash
- 1 cup Cashew Cream or organic full fat Coconut Milk (canned)
Preheat the oven to 400 degrees Fahrenheit. Beat eggs in a large bowl. Whisk in brown sugar, salt, cinnamon, ginger, nutmeg, cloves, cardamom, and lemon zest. Add the pumpkin puree then stir in coconut milk or cashew cream (your choice). Beat together until well combined. Pour the filling into the uncooked pie shell and bake for 15 minutes.
After 15 minutes, lower the temperature to 350 degrees Fahrenheit. Bake for 45 to 55 minutes, until you can insert a knife in the center and have it come out clean. Pro tip: about halfway through baking, wrap foil around the edges to keep the crust from browning.
Let cool for 2 hours and note that the pie will deflate as it cools.


Diabetes Control Diet
Diabetes Control Diet. Do you know that a healthy diet can control and possibly eliminate Type II diabetes? All about how diet controlled diabetes works.
Diet Controlled Diabetes
As Pratt and Matthews note, you can dramatically lower your risk of developing the disease, and can help control it if you already have it, by making informed choices and by adhering to the following principles:
Healthy Diabetes Diet
Increase your fiber intake
One study revealed that cereal fiber was inversely associated with risk for Type II diabetes. People who ate more white bread than whole-grain breads also tend to have the highest risk of Type II diabetes. Whole-grain fiber is excellent in lowering insulin resistance; you should aim to consume at least 10 grams of whole-grain fiber as part of your total daily fiber intake. A daily intake of 45 grams of fiber for adult men is ideal.
Diabetes Control Diet: Increase intake of carotenoid
Eat carotenoid rich fruits and vegetables. These include pumpkins, tomatoes, mangoes, apricots, spinach, sweet potatoes. They increase your fiber intake and your intake of micronutrients; these help promote the efficient use of insulin.
Eat 1 ounce of unsalted nuts daily
A study showed that women who consumed 1 ounce of nuts or peanut butter five times a week or more had a 20 percent decreased risk of developing diabetes.
Increase your calcium intake
Studies have also shown that low calcium levels increase the risk of diabetes.
Pre Diabetes Diet
Other food sources that help prevent diabetes: vitamin E, chromium, zinc, potassium, omega-3 fatty acids. For those diagnosed with pre diabetes, they should definitely increase their intake of these nutrients.