Head Chef - York & Albany - Gordon Ramsay Restaurants An exciting opportunity has arisen for an experienced Head Chef to lead the team at The York & Albany, part of Gordon Ramsay Restaurants. The York & Albany is a nine bedroom townhouse hotel with a beautiful restaurant, private dining rooms, fantastic bar area and also our separate concept- Street Pizza Camden. Situated on the edge of Camden and Regent’s Park, the York & Albany provides an all-day dining experience for our customers and guests. The Head Chef must have: Exceptional culinary ability with a real passion for food & hospitality The motivation and leadership skill to represent Gordon Ramsay Restaurants and its world class hospitality standards Previous experience as a Head Chef within a premium quality restaurant A solid understanding of classic cooking methods and seasonality, as well as an ability to innovate and create when needed A keen eye for detail to ensure delivery of the standards and the highest levels of food quality at all times A proven track record of recruiting, developing, motivating and retaining a kitchen team A strong personality, with confidence and enthusiasm to lead the team in the day to day running of the kitchen Exceptional communication skills – verbal and written – to ensure clear communication with all stakeholders Ability to multi task and effectively manage relationships at all levels Key Accountabilities: Being the key leader of the kitchen, effectively managing the team and driving food quality and standards Responsibility for leading, inspiring and motivating the team Responsible for the overall compliance of Health & Safety, and Food Safety to Gordon Ramsay Restaurant standards Effective management of the food margin within the targets set Effectively coordinate, control and manage all resources and commercials to deliver all targets of the P&L In return we offer: Competitive remuneration package Bonus Scheme Private Medical Insurance An environment that will enable you to develop your product knowledge and skills Meals on duty and a fantastic 50% employee discount scheme in select UK restaurants Access to our world-class training & development opportunities across our restaurants globally If you are looking to further your career and work for best-in-class global restaurant business - apply now!
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About Gordon Ramsay Restaurants


Long shifts are a well-accepted part of a nursing career, with 12-hour rotations often being a standard. Staying energized during the duration of their shift is important as the work is active, fast-paced, and requires a lot of communication and focus. This means that snacks are an absolute necessity – although making healthy snacking choices can sometimes be a challenge. Often, it is tempting to have a chocolate bar or some chips on the go…but while you are helping others stay healthy, don’t forget about yourself. Remember, healthy snacking means a longer-lasting release of energy! So here are some ideas on how to snack your way through a 12-hour shift.
Simple Snack Hacks
These are simple steps you can start taking to make your snacking habits healthier!
1. Pay Attention to Your Food
The very first step to healthier snacking is to actually start thinking about what it is you are putting in your body. As a nurse, you have a unique understanding of nutrition facts and what the body and mind need to stay energized and healthy. So, all you need to do is begin considering the ingredients, checking out the nutrition facts on the back of the package and just give it some extra thought before you grab a snack.
2. Resist the Vending Machine
While some states like California are trying to encourage healthier snacking by adding items such as yogurt and granola bars to vending machine inventories, most will have a wide variety of sugary treats and super-salty options. The solution? Bring your own snacks from home! Not only will they be healthier, but you will also probably save a few bucks as well.
3. Avoid Sugar
It’s tempting and delicious, but at the end of the day, sugar gives you is a bunch of unhealthy calories and a sugar-crash. Of course, it’s impossible to avoid completely, but it’s best to reduce sweet snacks as much as possible. Some alternatives include sweetening your tea and coffee with stevia or opting for dark chocolate over the commercial bars.
The Usual Suspects
Just a few obvious options that are both healthy and tasty.
Speaking of sugar, fruit makes for a great alternative to artificially sweetened snacks! Most people have at least a few favorite types of fruit and the majority are both healthy and tasty. The top fruit for snacking on are berries – they have antioxidants, vitamins and fiber, they are easy to have on the go and offer a great variety – raspberries, blackberries, strawberries, etc. The downside is that you may not find them throughout the year. Some other excellent options that are both easy to carry and offer up a good content of vitamins and fiber are apples, pears, grapes, apricots, peaches, and bananas. For a little different flavor try figs and for vitamin C, tangerines are a great alternative to oranges, as they are easier to peel and give you a burst of energy as soon as you smell them!
Even though fruit makes for an amazing snack, many do contain quite a bit of sugar. Grazing on veggies throughout your shift is a great way to satisfy your snack cravings and reduce the intake of sugar even further. There are a few really good options that don’t require cooking or even cutting and contain vitamins for your health. Cherry tomatoes are a good source of antioxidants, red peppers have vitamin C, broccoli provides folic acid, and carrots help supply vitamin A and potassium. Other fun options are snow peas and celery sticks!
While these should be consumed in moderation, nuts can be a great way to keep your appetite in check, while getting beneficial minerals and vitamins. Some people stay away from nuts because they contain quite a bit of fat; however, almonds, cashews, and pistachios are great choices, as they contain the fewest amount of calories. They also have omega-3, protein, and fiber for energy and health. Each type of nut has its own properties – walnuts are great for your heart, peanuts are good for the brain, almonds can improve overall health. But be careful which options you select – packaged nuts can be tricky as they can have a lot of salt and may be covered in sugar or other additives. It is best to buy plain nuts and make your own trail mix!
A Little More Effort
Although these require a little more preparation, these can be a healthy and fun addition to your snacks.
1. Healthy Dips
Do you find simple veggies a little boring? Then bring along some dip! You can also have crackers, snaps, and toasts along with it. Keep in mind, not all dips are necessarily healthy options – the best way to make sure you are getting nutrients and not too many calories is to make it at home. Make a bulk batch and bring it to work throughout the week. There are hundreds of healthy dip recipes out there. These are some of the bases that we think will hit the healthy snacking jackpot: avocado creates a creamy healthy mixture, just make sure to add citrus so it doesn’t blacken; legumes provide a protein-rich base; yogurt and cottage cheese have protein and calcium; while roasted veggies make for a light, flavorful base.
2. Homemade Granola Bars
While packaged granola bars may seem like the healthier snack option compared to candy, they still tend to have a lot of sugar in addition to preservatives to prevent them from spoiling. To avoid these unhealthy items, make your own! It’s surprisingly easy and you can make a large batch all at once. There are a few ingredients you can use as a perfect base, including grains like oatmeal and quinoa, peanut or almond butter, as well as nuts and seeds. You can add fun ingredients like dried fruit, chocolate, chia and more to get your favorite flavors. Many granola bars don’t even require baking – they are chilled instead!
3. Mason Jar Salads
The newest trend in salads – getting them prepped in mason jars for the perfect snack! Along with being extra tasty, this option can combine all of the above healthy basics – fruit, veggies, and nuts. You can prepare them on your day off and bring them with you throughout the week. We know you’re thinking, “But won’t they get soggy and gross?”. The answering is, surprisingly, no! That’s why using a mason jar is such a great solution. If you place the dressing at the bottom and ingredients that don’t get soggy over it, such as nuts or seeds, then layer lettuce and the rest of veggies and fruit on top your salad will stay fresh and crisp! Just be sure to avoid soggy ingredients like tomatoes and enjoy!
The biggest challenge when trying to snack healthier is making it a part of your daily habits, rather than an “every-once-in-awhile” activity. Of course, you can still grab your occasional chocolate bar or favorite bag of chips, but veggies, fruit, and nuts should be your go-to snack options to have the best energy boost for your long shift. So get your grocery list ready, go shop for some healthy foods and start snacking healthy right away! After all, you can’t help others be healthy if you don’t have your own health in line.


All Natural Ingredients: Natural Multigrain Crust: Filtered Water, White Rice Flour, Potato Starch, Buckwheat Flour, Extra Virgin Olive Oil, Brown Rice Flour, Cultured Dextrose, Fine Milled Ground Flax, Yeast, Evaporated Cane Syrup, Salt, Modified Cellulose, Flax Seed, Distilled Mono- and Diglycerides. Natural Sauce: Filtered Water, Diced Tomatoes in Juice (Vine Ripened Tomatoes, Tomato Juice, Salt, Calcium Chloride), Tomato Paste, Olive Oil, Evaporated Cane Syrup, Salt, Basil, Redwine Vinegar, Roasted Garlic, Spices, Corn Starch, Lemon Juice Concentrate, Xanthan Gum. Natural Topping: Mozzarella Cheese: (Pasteurized Part Skim Milk, Bacterial Culture, Salt, Calcium Chloride, Microbial Enzyme). Roasted Red Peppers, Roasted Yellow Peppers, Roasted Red Onions, Spinach, Roasted Egg Plant, Artichokes, Sun-Dried Tomato. Gluten free.
Allergen Information: dairy and soy. Processed in a plant that also processes wheat.


Welcome to Woods Friendly Community Garden. Woods Friendly Community Garden is based in Charlotte, NC.;and was established in 2020 by visionaries Dylan and Lady Woods. Prompted by their love of gardening and desire to contribute to a healthy and sustainable lifestyle for whole neighborhoods. Woods Friendly Community Garden seeks to empower communities by providing access to growing fruits and vegetables. Dylan Woods is also a self-taught beekeeper, which in return he is able to harvest Raw Honey from his bee hives in his Apiary.
Mission: Woods Friendly Community Garden promotes healthy eating and living practices by teaching sustainable planting and gardening classes, providing access to fresh fruits and vegetables, and actively contributing to environmental stewardship with our own pollinating honeybees.


Natural Choice Foods is the full-service, 52-weeks-a-year answer to the inventory dilemmas and sustainability requirement faced by food manufacturers. We approach our relationship with suppliers as a collaborative partnership, with the ultimate goal of providing our vendors with solutions.
With nearly 20 years in the business, we have the experience and expertise you need. We know you value and deserve the best in logistics, traceability, and trust. We can buy large or small quantities; from truckloads to pallets. At Natural Choice Foods we offer fair pricing and bundling as well as immediate product pickup and transportation to our 72,000 square foot storage facilities.
WHAT WE BUY
Natural Choice Foods buys a variety of items including closeouts, factory seconds, overruns, insurance claims, liquidations, warehouse damage, close-coded products, and distressed products. We are interested in all retail and food service items including:
- Refrigerated Products: Deli Meat, Packaged Lunch meat, Dairy Items & Juice.
- Frozen Products: Beef, Chicken (fully cooked and raw) and Seafood, Dessert Items, Pizzas/Appetizers, Juices, Breakfast Items & Entrees/Dinner Items.
- Dry Goods: Cereal, Canned Goods, Packaged Snack Foods & more!
WHO WE SELL TO
We have an extensive distribution network that includes a variety of secondary market customers including discount grocery stores; dollar stores; food banks; restaurants, commissaries, and other foodservice; and small manufacturers. Understanding our vendors’ label sensitivities, and in an effort to better control how their products are distributed, we have opened our third store called DAILY DEALS FOOD OUTLET. We’re proud of this new venture, and given its success, we expect to add more retail outlets soon.
Daily Deals Food Outlet is a new and exciting place for retail customers to buy wholesome food at deeply discounted rates. Our goal is to provide consumers with an exceptionally pleasant shopping experience while offering them brand name foods at low prices. Click here to learn more about Daily Deals.
HOW TO BECOME A SUPPLIER
If you are interested in learning more, or in becoming a vendor, please contact us at 616-248-0603 or send an email to firstname.lastname@example.org and a member of our purchasing team will promptly respond. We welcome the opportunity to provide solutions to your inventory issues.


Michael Grande was just named the Hyatt Regency‘s Executive Chef after a brief Sacramento hiatus. We chatted with him to uncover what he loves most about his gig and everything the Farm-to-Fork Capital has to offer.
Q: What is your favorite locally sourced ingredient to use? Why?
A: SunFed Beef. Great flavor and the product speaks for itself.
Q: Why did you choose to become a chef?
A: I spent a lot of time cooking with my parents and grandmothers when I was a child. I’ve known since I was five that I wanted to be a chef.
Q: How do you stay up to date on new cooking trends?
A: Blogs, websites, trying new restaurants, reading new cookbooks.
Q: What is your favorite food to eat? Why?
A: Great Deli Food, because I am New Yorker
Q: What are you most proud of in your career?
A: Winning the 2014 Judges Choice at the Sacramento Burger Battle and being promoted to my first executive chef position.
Q: How to you maintain creativity in your dishes?
A: Trying new products and rediscovering old dishes and making them new.
Q: How do you contribute to menu development and design?
A: I go to my team and ask for their input and see what ideas they have to bring to the table.
Q: Any tips for aspiring chefs at home?
A: Do not become intimidated, if you screw it up try again until you perfect it.
Now that you know a little more about Chef Grande, head to the Hyatt Regency in Downtown Sac and enjoy his culinary mastery!


You will likely find a Gluten Free Restaurant around De Queen, Arkansas but be patient – you may have to do some research!
Then read on, because we’ve got a few ideas.
Some restaurants offer GF choices even though there is no mention of it on the apps or in search engines.
If you see a restaurant that you want to try, call and ask if they have gluten-free choices!
When you find a place with gluten-free, be sure to ask where else in town they recommend!
(note: sometimes, we are unable to get listings – apologies if none appeared)
Check For Gluten Free Restaurant In A Smartphone App
Have a smartphone? Try the Find Me Gluten Free app. The app is helpful for locating user-contributed GF ideas! Look for it in the app store.
A good thing about this app is that it local and national chains. The restaurants are reviewed by how safe they are for celiacs.
Not Seeing Any Options? Here’s What To Do
Once in a while there is no Gluten Free Restaurant for one reason or another. Then what?
De Queen has grocery stores and gas stations which are a big help. Find groceries like protein bars, snacks, popcorn, lunchmeat, and lots of other options. I offer a free ebook with over 1,000 gluten free foods on this site. It’s Free!
It’s hard to be GF AND spontaneous about dining out.
Avoid getting in situations where you are starving and are not sure where to eat!
It can lead to disaster!
Included are a couple of tips:
- Throw some gluten-free health bars in your bag just in case.
- Take your time to investigate options. Come up with a few Gluten Free Restaurant options.
- If you’re new to a Gluten Free Restaurant in De Queen , stick with foods that are most likely gluten-free – meats, salads, fruits and that kind of thing. Now is probably not a good time to test gluten free pasta or cake – if you’ve never been to this place before!
- Lastly, dine at less busy times of day. Have dinner early or have a late lunch. Get there at a time you can easily have the full attention of the wait person and the cooks aren’t overwhelmed.
Check About Gluten Free Restaurant On Social Platforms
Like Facebook or not, there are a few helpful gluten free groups on it. These groups are free to join. Once in the group, you can ask for recommendations on Gluten Free Restaurant options in De Queen.


Are you a restaurant of commercial business within the food industry who produces regular waste and rubbish? At Junkwize, we offer many a stress-free and helpful restaurant waste management & disposal services in London, tailored specifically to take the hassle out of removing your junk, that way you can focus on what really matters, food! We can arrange a regular contract for restaurant waste management & disposal service in London, or simply provide a one-off service. We can remove all of the junk, and repeat! It’s as easy as that, saving you valuable time and money.
Do you need a reliable & efficient restaurant waste management & disposal service in London? We’re also able to provide an on-demand restaurant and food waste management service for you, and we’re happy to help. As well as the regular restaurant waste management & disposal service in London, we are always available for you if you need an extra one off collection completed.
So don’t let the rubbish pile up, give Junkwize a call today, our restaurant waste management & disposal service in London is available to all businesses within the fast food and restaurant industry. Learn more about our rubbish removal and clearance service for general information.


Cordon Bleu trained Lucy Lister-Kaye runs the catering at Aigas. The estate is organic; we eat much of our own produce – beef and venison – and we buy ingredients locally whenever we can.
Dinner is a 3-course set menu, breakfast is hot porridge and a help-yourself buffet of lots of cereals, toast and fruit. Every day fresh rolls and baguettes are made up for your packed lunch and guests are offered a selection of many other ingredients to take with them each day. Thermos tea and coffee are carried on all expeditions.
Special dietary needs are not a problem at Aigas. We prepare special meals all the time. Just let us know your needs on booking.
The Aigas Cookbook of favourite dishes is available to purchase in the Aigas shop, or can be arranged by phone or email.


In my last newsletter, I talked about supporting immune health and how it's so important to get plenty of sleep, wear a scarf, drink bone broth, manage stress and get acupuncture. By all means, each one of these things is critical to staying healthy, but during the holiday season there's one thing that often gets tossed aside because of the plethora of temptations—eating vegetables and fruits.
We've all been there....another slice of pie, an extra scoop of stuffing, a topper of wine to finish the bottle, one more cookie. In the moment, these choices don't seem so consequential, but enough of these choices over time can make us feel sluggish and ultimately don't revitalize our bodies.
A while ago, I was talking with Mary Ellen Zung, a local health coach, about eating habits and why people make the choices that they do. One thing we agreed upon is that from an early age we're indoctrinated to judge food based on taste—is it yummy/good or yucky/bad. Many people are not taught about whether what they eat makes them feel energized/bright/clear-minded or sluggish/dull/cloudy-minded. Perhaps those concepts are difficult to understand at a young age, but it's never too late to think about food in this regard.
So how is it possible to enjoy the yumminess of the holiday foods while maintaining and optimizing our energy, brightness and clear mindedness?
1. Eat a ton of vegetables. Squeeze in vegetables whenever you can. A wonderful breakfast is soup such as butternut squash and vegetable. Soups are not difficult to make at all and can be made in bulk and frozen in mason jars. I'll pull out a jar from the freezer the night before, and if it's still frozen in the morning, it defrosts and heats up quickly on the stove.
2. Eat more fruit. Smoothies are a great way to enjoy fruit. Also, clementines made a great snack and are easy to pack. I also love pomegranates. I'll put pomegranate seeds in salads, over multigrain/flourless bread with nut butter (it's like a gourmet PB and J...try it!) or I'll even eat a spoonful and let the seeds burst in my mouth with flavor.
3. Offer plant based sides. If you're contributing a side dish to a meal or you're hosting a dinner party, offer several plant based sides. Besides helping you consume more vegetables, your vegetarian/vegan and dietary restricted friends will be very grateful for your options. In a recent newsletter, I shared this recipe for a quinoa bake that is always a huge hit. This recipe calls for cheese and ground meat. Typically, I use a vegan cheese or less cheese in general, and I swap out of the ground meat for vegetables like baby kale, peppers, onions and delicata squash.
4. Reduce indulgences. I get how hard this may be given the leftovers that normally result from holiday gatherings. Don't allow the rich, sugary foods that are a staple of the holidays to become your new lifestyle. Stay focused on eating food that is closer to the earth and less processed.
5. Be kind to yourself. If you struggle with difficult feelings after over indulging, you are not alone by any means. The connection between emotions and eating is often layered and difficult to sort through. And because of the nature of the holidays, many people experience feelings of guilt, shame, anger, etc. with over indulging. If this is you, be kind to yourself and know that you can work through these feelings with the help from a mental health professional. Acupuncture is also a great tool for managing emotions.


CNN Marketplace Africa covers the macro trends impacting the region and also focuses on the continent’s key industries and corporations.
(CNN)Enjoying the first bite of a fresh juicy plum may well be described as a simple pleasure, but the process from farm to mouth involves careful planning and precision.
In South Africa, the journey for many plums starts in the picturesque Franschhoek Valley in the Western Cape, where the climate is well-suited for growing the stone fruit.
«We’ve got a slightly cooler summer than the rest of the area,» explains Jan Hoon Marketing Manager at Franschhoek Fruit Packers. «Plums prefer cooler temperatures during the growing area of the plum, from after flowering until harvesting. So the time of the fruit on the tree is more, compared to other areas.»
And it is plums that are the most important stone fruit to the South African economy, making up a bigger share of both production and exports than peaches and apricots. According to horticultural experts Hortgro, almost 16 million cartons of stone fruit were exported during the 2013-14 season, of which 10.5 million cartons were plums.
Hoon and his team are focused on getting the stone fruit out of the orchard, into the pack shed and off to market — largely in Europe and the Middle East. In fact, approximately 70% of plums grown in South Africa are destined to be sold overseas.
«They must be shipped for four weeks,» explains technical and quality assistant Ilse Botha. «By the time they reach the market they [must be] completely edible and sweet.»
Fortune Plums are a red variety with yellow flesh, but Hoon and Botha must pack the stone fruit before they are fully ripe and colored.
«If you don’t pick it at the right maturity, then it doesn’t get overseas at the right eating quality,» explains fruit farmer Tol Malherbe. «We do [check] pressures to see that the maturity is right,» he continues. «As soon as we do that it will go into the cold room for a day to cool it down after we pick it…Then we take it out and pack it and we ship it.»
According to the National Agricultural Marketing Council, plum production in South Africa has increased from 60,000 tons in 2009/2010 to nearly 80,000 tons in 2013/2014. And Hortgro is expecting plum shipments to increase by around 10% this year.
But to ensure these forecasts are met, farmers like Malherbe need the right climatic conditions.
«Weather is quite a big factor for the plum industry,» Malherbe explains. «If it rains, then we don’t have fruit on the trees or very little and if the weather is too dry or too hot then we’ve got smaller fruit…This year we are seven to 10 days earlier than last year, so the fruit is much smaller than the previous year.»
In order to export fruit, certain criteria need to be met. Essential for plum producers is the Global Gap food safety certification, which gives shop customers and retailers in 118 countries the ability to trace a product right back to the farm.
Fruit producers must also comply with standards set by the Sustainability Initiative of South Africa, which was established by the South African fruit industry to make sure labor practices in orchards and pack sheds are ethical.
«They’ve got eight minimum steps; forced labor, child labor, hours working of the laborers,» explains Malherbe. «All that stuff needs to be in place on the farm and that’s quite a lot of paperwork that needs to be done.»
But, for a company focused on selling abroad, the challenges don’t stop with paperwork. As the African market for stone fruit grows by 100 per cent year on year, the growers and producers need to adapt to the market.
«The infrastructure in Africa is very limited at the moment,» says Hoon. «Not a lot of cold storages around in Africa. There are only a certain amount of plum varieties we are capable of exporting into Africa, but definitely Africa is a growing market.»
But Hoon is also clear that the current established markets will continue to be important for the South African stone fruit industry.
«Our advantage is that we are almost 10 days quicker on transit time from South Africa into the European markets so in general in the stone fruit season in we produce about 60/70% of the out of season stone fruit production for Europe,» he explains. «We need to be better than our competition, which is mainly South America, so we just need to outperform them and deliver better quality for the markets.»


for South East region (Conservative)
Educated at The King's School, Canterbury
Studied agriculture and management at Seale-Hayne College, Devon
Married with 3 daughters
in music, theatre, sport, aviation and country pursuits.
Richard worked extensively in Canada and New
Zealand before establishing a farming business in Sussex. He
developed his own business processing and retailing dairy products, and
subsequently became a founder director and was for some years the
Chairman of United Milk Plc, one of Britain's largest food ingredients
Richard has been the chairman of NFU Corporate, the organisation that
represents Britain's farmer controlled food chain businesses in London
and Brussels. He has also been a member of the Minister of
Agriculture's food chain advisory committee.
Richard has had a lifelong
interest in further education and training. He has been the
chairman of a further education college in Sussex for a number of years
as well as serving on several public bodies in the education sector.
Office of Richard Ashworth MEP
5 Hazelgrove Road
West Sussex RH16 3PH
Tel: 01444 474 858
Tel 0032 228 45309
For a complete list of all MEPs with their
biographical details, click on the link below.


Four things we should reduce in our eating habits part 2
In my previous post I introduced the top four things you should reduce or eliminate from your eating habits. Do you remember? Okay… let’s review:
- Processed Fats: Processed Fats are fats destroyed through cooking at temperatures above 118 degrees Fahrenheit.
- Animal Flesh (yes red meat) and Poultry
- Dairy Products: Milk & Cheese
- Acid Addictions: Caffeine & Sugar
Reduce or Eliminate Red Meat
We already discussed either eliminating or reducing Processed Fats, and I am sure that the next one will be much harder to eliminate from your eating habits… well at least it was for me. About 15 years ago my Grand Master in the martial arts asked myself and some of the other Master Instructors in our organization to become vegetarians. At the time I truly didn’t understand why. But in the martial arts, when your Grand Master asks you to do something, you trust, believe and just say… “Yes sir”. I’m not going to lie… it was very difficult at the time to make that transition.
Ironically my wife and I were taking several personal growth seminars and we had the opportunity to fly to Fiji and complete a seven day detox program. Guess what? We were also taught about the benefits of eating vegetarian diets as we only ate raw fruits, vegetables and juices that whole week. After that detox cleanse I never looked and felt better in my life. I came to the realization that eating a vegetarian diet was healthier and I felt awesome. But I found myself upset if we went out to dinner or when I wasn’t totally in control of what was being served.
I still continued and did make the decision to eat a vegetarian based diet… but I made a rule not to be so hard on myself and allow some cheat days into my week. Over the past couple years I slowly began introducing fish and some fresh ground turkey into my diet. Okay, I have a confession… I do really enjoy a good steak. Even though I eat super clean and we hardly ever cook meat at the house. But I do like to be bad sometimes and have that cheat day and go out and potentially have a good steak. 🙁
Seriously… studies have shown that vegetarians (following a well-balanced low-fat high-fiber vegetarian diet) often have lower incidence of coronary artery disease, hypertension, obesity and some forms of cancer. A vegetarian diet can be a very healthy option but it is important to ensure it is well balanced. You could stuff your face with chips, cheese, bread and chocolate at every meal and be vegetarian but you wouldn’t be doing your health much good.
Consider a balanced vegetarian diet that includes:
Grains and cereals: Whole grain bread, brown rice, whole wheat pasta, muesli.
Legumes, nuts and seeds: Soya beans, kidney beans, split peas, lentils, almonds, cashews and sesame seeds.
Fruit and vegetables: As much as you want – think variety. Try new fruits and vegetables and include them in your diet every day. Any fruits and vegetables with color is good.
Egg whites or hard boiled eggs for protein.
Eating meat hardens blood vessels
A compound found in red meat called carnitine has been found to cause atherosclerosis… the hardening or clogging of the arteries, according to a study published in the journal Nature Medicine. The research, which included more than 2,500 vegans, vegetarians, and omnivore cardiac patients, suggests that carnitine converts to a heart-damaging compound, trimethylamine-N-oxide (TMAO), via bacteria in the intestine. Researchers found that increased carnitine levels predicted increased risks for cardiovascular disease.
Another study from Harvard School of Public Health found an association with red meat consumption and increased risk of a shortened lifespan. Eating healthier protein sources such as fish, poultry, nuts, and legumes was associated with a lower risk of mortality.
Eating meat ups your risk of type 2 diabetes
According to a report published by JAMA Internal Medicine, eating red or processed meat can, over time, increase the risk of developing type 2 diabetes. “Specifically, 3.5 ounces of red meat or 1.8 ounces of processed meat (e.g. a hot dog or 2 slices of bacon) daily led to a 19% and 51% increase in diabetes risk, respectively,” says Dan Nadeau, MD, endocrinologist at Mary and Dick Allen Diabetes Center at Hoag Hospital in Irvine, California. “Diets rich in animal products contribute to the increased risk incidence of obesity as well as type 2 diabetes in the U.S.”
Hormones added to red meat boost breast cancer risk, according to a large study of more than 90,000 women published in the Archives of Internal Medicine. Women who ate more than 1.5 servings (approximately 6 ounces) of red meat per day had nearly double the risk of developing hormone-sensitive breast cancer than women who ate 3 or fewer servings per week. Researchers believe the hormones or hormone-like compounds in red meat increase cancer risk by attaching to specific hormone receptors on the tumors.
- You’ll live a lot longer.
— Vegetarians live about seven years longer, and vegans (who eat no animal products) about 15 years longer than meat eaters, according to a study from Loma Linda University.
- You’ll save your heart.
— Cardiovascular disease is still the number one killer in the United States, and a typical American diet that is consumed with saturated fat and cholesterol from meat and dairy is largely to blame.
- Save more money
— Replacing meat and chicken with vegetables and fruits is estimated to cut food bills by an average of $4,000 a year.
- You’ll reduce your risk of cancer.
— A study in The International Journal of Cancer concluded that red meat is strongly associated with breast cancer. The National Cancer Institute says that women who eat meat every day are nearly four times more likely to get breast cancer than those who don’t.
- You’ll give your body a cleanse.
— Giving up meat helps get rid of all the toxins (pesticides, environmental pollutants, preservatives) that overload our systems and cause illness.
I know most of you still may not want to totally eliminate red meat from your diet… but consider drastically reducing it. What helped me make that decision was not only listening to my Grand Master or taking several seminars about it… but I would recommend watching the documentary movie called Forks over Knives, which you could probably watch on Netflix. I also would recommend reading Skinny Bitch by Rory Freedman and Kim Barnouin. Both can be extremely influential in your way of eating and your thinking when it comes to your eating habits.
Please be sure to leave a comment and I will reply as soon as I can. Remember to share if you care. I would greatly appreciate it if you took the time to share on Facebook or Linkedin. If you have any questions, you can always email me at firstname.lastname@example.org and it will be my honor to serve in any way I can. If you would like to find further information about how Empowered Mastery could help your personal life or business… please visit our website at www.empoweredmastery.com.
Live Life to the Fullest!
Master Paul Melella Jr
Tips from this article
- Substitute fish or egg whites instead of red meat for protein.
- Eat a vegetarian based diet throughout the week and reduce the intake of red meat
- If you are going to eat red meat… choose the highest quality or maybe from a local farm that doesn’t have hormones etc.
Master Melella is a 6th degree black belt in Taekwondo and a former National Level Competitor, coach and an avid practitioner. He has been training in the martial arts since 1982 and works diligently to share his specialized knowledge and passion with as many people as he can. He continues to train daily and is under the tutelage of Grandmaster Byung Min Kim where he visits him on a weekly basis advancing his martial arts skills, knowledge of meditation and healthy lifestyle.
Master Melella is an active athlete competing in 1/2 marathons, X Terra off road triathlons, overnight relay running and mountain bike races. He was the 2014 USA Cycling Cross Country Mountain Bike National Champion at the age of 40 years old. He is the co author of the best selling book, YOU Have Infinite Power and has spent the past 20 years traveling around the world studying some of the influential leaders that teach peak performance, personal growth and healthy living.
Master Melella is married to his wife Gina Melella since 2000 who is also an active Tae Kwon Do and Kickboxing Instructor. They have two children; Kiahna Isabel and Pierce Michael.
Master Melella’s Life’s Purpose:
To be an inspirational leader. To enjoy a healthy – vital life of love, gratitude, passion, growth, financial abundance and contribution. I will do this by living my life to its full potential, leading by example and sharing my specialized knowledge. I will do this for myself, my family and the students I teach around the world.


Welcome to S7 Fishes
The foundation of S7 Fishes in Chennai, Tamil Nadu, was founded with the purpose to bring fresh fish, and other sea food delivered to your door step. This caused us to progressively develop into one of the best seafood dealers in Chennai. We have an excellent relationship with our customers and consistently offer dependable items at competitive prices.
We employ a system of control at every stage of the dealing process in an effort to supply high-quality sea marine foods consistently.
Online Fish Store
Looking to purchase fresh fish online and from a reliable source? The wait is gone; Simply contact us to get your favorite fish, crab, and prawn delivered to your door. With our online fresh fish delivery service, you may order crab, prawns, lobster, and fish online. Additionally, you may purchase seafood like prawns, lobster, and more to stock your freezer for cooking the next day. Order online fish for delivery to your home to prepare your preferred fish recipe by visiting our website right now. S7 Fishes is glad to serve fresh fish, prawns, and crab in Thiruverkadu in a clean and dressed manner, ensuring the safety and hygiene of all our customers.
To ensure that all popular varieties of fish, prawns, and crabs are supplied to customers at their homes in a hygienically prepared form.
- By handling and processing seafood according to the most recent quality standards, food safety and nutritional security will be maintained.
- To make sure that equitable benefits are available to all stakeholders across the value chain.
- Ensure top-notch customer service in terms of value, comfort, and quality.
- To totally remove all the difficulties customers currently have while buying seafood.
We provide all the widely consumed fish, shellfish, and unique seafood species. These come straight from fish landing facilities. In order to prevent cross-contamination from the vessels, ice, or water used to prepare the fishing products, the fish are carefully separated and managed. The satisfaction of our consumers is our ultimate goal. so that they would trust us completely when they come back to buy more fish from us.
We also deliver fresh seafood, including Barracuda, Basha Fillet, Black Pomfret, Boneless fish finger, freshwater pomfret fish, Grouper, Indian Mackerel, Katla fish, 3 spots big crab, Blue crab, red prawn, white prawn, tiger prawn, and much more, etc. to the following areas:
- Anna Nagar
Discover a brand-new method to purchase Fish & Sea Food items. All of your needs for seafood and other items are met by the high-quality store chain S7 Fishes Alapakkam. S7 Fishes offers you a large selection of seafood items at very low pricing and in locations closer to your house, all in spacious, clean, and appealing stores replete with modern conveniences. The products can also be ordered for home delivery, which will be completed quickly.
Fresh Crabs and Fresh Prawns From S7 Fishes
Choose – Receive – Cook – Eat
All of S7 Fishes’ online products will be delivered to your door at a very affordable price. Through the S7 Fishes online website, you can order fresh fish, crabs, and prawns in Anna Nagar. Enjoy Our Wide-ranging Selection: Fishes, Crabs, and Prawns. All of our products are completely free of freezing and preservatives.


We all know that there’s nothing like home-cooked food, but we have busy lives and takes time to plan, shop and cook. And not all of us enjoy it, or are even very good at it….
And yet, all over Bristol, talented people are cooking delicious and extraordinary food in their own homes. What if the people who love cooking and are good at it, helped out the ones who love good food but don’t always have the time, energy or skills? And made themselves some extra ‘dough’ into the bargain…?
We’ve all seen how Air BnB has made it easy for ordinary people to make money from letting out parts of their homes. What if great cooks could turn their kitchen into a cottage industry and share their signature dishes with the world?
We cherry-pick the crème de la crème of Bristol’s talented home cooks to feature on our site.
All About the Cooks enables those amazing cooks to sell the food they make in their own kitchen, fitting it in around their own lives. And lets the busy people (we call them ‘consumers’, because we like a food pun) feed their friends and family the food they wish they’d made themselves.
The Currant Problem
Why this? Why now?
There is currant-ly no easy way for talented home cooks to sell their food.
99% of people we surveyed would rather eat home-cooked food than takeaways or ready meals.
Increasingly, many people lack the time, energy, will - or skill - to cook from scratch.
What’s the Solution?
OK, we’ll spill the beans…
All About the Cooks connects those passionate home cooks, who want to make money doing what they love, with people who want to eat delicious, home-cooked food, but who don’t always want to make it themselves. Let’s call them consumers...we like a food pun!
Launching this Autumn in Bristol, we plan to grow, City by City to enable people everywhere to share food.
Who’s behind all this?
The Top Bananas
Claire Ladkin, Founder - Claire brings to the table 15 years of ad agency, marketing and project management experience and a smorgasboard of business and non-exec interests, including being Chair of Bristol Food Connections CIC and a Board Trustee of Bristol Zoo. Claire’s been at the beating heart of Bristol Food Culture for four years and knows a fad from a food trend. She is also a member of the LEP/WECA Advisory Sector Group for Food and Rural Economy. Her mission is to “eat real food cooked in kitchens, not products made in factories.
Patrick Makin, Founder - Patrick has a varied career portfolio – you could say he has his finger in many pies. From marketing food brands for Unilever for the Middle East, to foreign correspondent, turned freelance writer, he’s a problem solver, creative thinker and idea generator. He is also an award winning writer, producer and film director, so brings a certain creative flair to the plate.
Some Key Ingredients
Christine Kavanagh - TONIC, Branding Partner
Simon Bos - Gravitywell, Tech Partner
Origin Workspace Team - range of advisory and mentoring services


You can find the book at scribd. You look at trends dictated by physical limits, such as Moore's Law, and you look at Intel's road map, and you use a bit of creative extrapolation, and you won't go too far wrong. Basically, sugar and starchy carbs are discouraged. For those with food allergies, the top 8 allergens have been visually marked on each recipe for children to self-identify recipes that may contain eggs, nuts, fish, or shellfish.
People are very attached to the pleasures of the palate. This is a substantial text that combines background to paleonutrition, an extensive bibliography, a discussion on methods, and case studies. The automobile industry in isolation isn't a pure paperclip maximizer. There is ample evidence that grain consumption is behind many cancers.
Swapping cakes and cookies for fruit, and halving the sugar added to coffee and tea can reduce sugar intake. Here are link pages for avoiding them: How might this happen.
Books Go to Top Clicking on a thumbnail image will get you a larger image. Firstly, Political hacking tools: The Great Cholesterol Con: The book describes the therapeutic properties of coconut oil.
The app then displayed their locations on a map, along with links to their social media profiles. Healthy eating pyramid The Nutrition Source of Harvard School of Public Health makes the following 10 recommendations for a healthy diet: The book is based on her work with insulin-resistant patients with Type II diabetes.
Two common foods clearly are Neolithic and avoiding them is key to a paleo diet. Animal Fats Don't Cause Breast Cancer points out that an examination of a couple of studies that came out in July does not support the claims that media is making for them. Mark Sisson has the popular and worthwhile Mark's Daily Applethough he is not a strict paleo.
Lutein and zeaxanthin are yellow pigments found in high concentrations in yellow fruits and vegetables as well as in dark green, leafy vegetables. Loren Cordain in his blog The Paleo Diet mostly answers questions and promotes his products. Evolution and Human Uniqueness.
I should eat ice cream whenever I feel like it, or else I am committing the sin of denying myself a lawful pleasure. To get a wonderful description of the book read the leading review at Amazon.
Closer to home, automobiles imply jaywalking laws and drink-driving laws. Genetically privileged people may have very finicky lipostats that immediately burn off any extra calories they eat, and which never become dysregulated. 'Scientists labelled fat the enemy they were wrong.' Time magazine.
We've been told for years that eating fat is bad for us, that it is a primary cause of high blood pressure, heart disease and obesity. The Real Meal Revolution: The Radical, Sustainable Approach to Healthy Eating (Age of Legends) [Tim Noakes, Jonno Proudfoot, Sally-Ann Creed] on elonghornsales.com *FREE* shipping on qualifying offers.
'Scientists labelled fat the enemy they were wrong.' Time magazine We've been told for years that eating fat is bad for us. Yahoo Lifestyle is your source for style, beauty, and wellness, including health, inspiring stories, and the latest fashion trends.
Healthy Lifestyle Essay. Healthy Eating and Brain Development Essay. Healthy Eating and Brain Development Axia College of University of Phoenix Healthy brain development has a direct relationship with proper nutrition.
Toddler’s need a well balanced diet that will help with their brain development and achievement for the future. Are vegetarian and vegan diets healthy?
If you’re not eating meat, you’re missing out on key nutrients animal products provide. This is an update of an article I published in PS: What about grains — are they healthy for us or not?
Because the Food Pyramid seems to think we should be consuming lots of them, while others in the health community debate their value.Essay healthy eating pyramid


Some next-level sweet potato love: Skinny sweet potato, eggplant, basil, tomato, onion and bell pepper frittata
Now here’s a frittata that not only makes you skinny, but looks skinny itself. For someone who has never been a fan of huge portion sizes, this is a two-person recipe that I am absolutely in love with.
- Put one tablespoon (or less if you prefer) of oil into a skillet/frying pan, and then add a quarter of a thinly sliced onion, and sautee on a low heat for a few minutes
- Add one whole thinly sliced sweet potato and some thinly sliced eggplants to the pan, and notch the heat up to medium
- Once they’re all cooked, add your bell peppers and basil (no stirring/cooking required for this step)
- Take two eggs and whip them together, adding milk and pepper and salt, and then pour them over the vegetables
- Add your tomato on top, and then bake at 250 degrees celcius for about 10 minutes. You can add cheese if you prefer, but I normally don’t.
It seems like a long recipe (does it? It doesn’t take that long to make) but it is truly, truly worth it - no matter if it’s breakfast, lunch or dinner.


- Its refreshing taste and nutritional benefits make it a fantastic choice for those looking to add variety and health benefits to their diet.
Thorn melon, also known as kiwano, is an edible fruit that boasts an array of nutritional benefits for the human body. Packed with essential nutrients, this unique fruit offers a range of advantages that contribute to overall well-being.
1. Rich in Nutrients
Thorn melon is a valuable source of essential nutrients, including vitamins C A, potassium, and dietary fibre. These nutrients are vital for maintaining optimal health and supporting various bodily functions.
Vitamin C, in particular, is crucial in supporting a healthy immune system, while vitamin A is beneficial for vision and overall eye health.
Meanwhile, potassium helps regulate blood pressure and supports proper heart function, and dietary fibre aids digestion and promotes a healthy gut.
One notable feature of thorn melon is its high water content. With its abundant water, consuming thorn melon can contribute to overall hydration, keeping the body adequately hydrated and supporting various bodily functions.
Staying properly hydrated is essential for maintaining general health, as water involves numerous physiological processes.
3. Digestive Health
The fibre content in thorn melon is beneficial for digestive health. Dietary fibre aids in promoting regular bowel movements, preventing constipation, and maintaining a healthy digestive system.
Incorporating thorn melon into your diet can support a well-functioning digestive tract and promote overall gastrointestinal health.
4. Immune System Support
Thorn melon is a rich vitamin C source, essential for a healthy immune system. Vitamin C plays a vital role in supporting the body's defence mechanisms, helping to strengthen the immune system and protect against illness and infection.
Including thorn melon in your diet can significantly boost your immune system and help keep you healthy and resilient.
5. Skin Health
Combining vitamins and antioxidants in thorn melon can contribute to healthier skin. These nutrients work together to protect against damage caused by environmental factors and promote the production of collagen, a protein crucial for maintaining skin elasticity and firmness.
Incorporating thorn melon into your diet can nourish your skin from within and enhance its overall health and appearance.
6. Weight Management
The fibre content in thorn melon can be beneficial for weight management. Dietary fibre helps promote feelings of fullness, reducing overall calorie intake and supporting weight management efforts.
By including thorn melon in a balanced diet, you can benefit from its fibre content, which can aid in controlling appetite and maintaining a healthy weight.
Thorn melon, or kiwano, is a versatile fruit that can be enjoyed in various ways. Its vibrant green exterior and unique spiky appearance make it an intriguing addition to fruit salads, smoothies, or a garnish for desserts.
Its refreshing taste and nutritional benefits make it a fantastic choice for those looking to add variety and health benefits to their diet.


Green Tea and Green Tea Extract facilitate hair growth and hair loss prevention via a variety of mechanisms. The constituent of Green Tea that has been most researched and appears most beneficial is Epigallocatechingallate, (EGCG).
The following article provides compelling evidence that utilizing Green Tea Extract with the simple addition of either lemon juice or vitamin C enhances the bioavailabilty of EGCG by a factor of 5 or 6. Keep in mind our Mega Green Tea Extract already has the highest dose of EGCG per capsule that is commercially available (326.25). Significant bioavailability enhancement of already high dose will yield even greater benefit. In light of this new information, we are now recommending that those who use our Mega Green Tea Extract as part of their treatment regime do so with either a freshly squeezed lemon wedge in water or 500mg of Vitamin C.
Citrus juice, vitamin C give staying power to green tea antioxidants
WEST LAFAYETTE, Ind. – To get more out of your next cup of tea, just add juice.
A study found that citrus juices enable more of green tea’s unique antioxidants to remain after simulated digestion, making the pairing even healthier than previously thought.
The study compared the effect of various beverage additives on catechins, naturally occurring antioxidants found in tea. Results suggest that complementing green tea with either citrus juices or vitamin C likely increases the amount of catechins available for the body to absorb.
“Although these results are preliminary, I think it’s encouraging that a big part of the puzzle comes down to simple chemistry,” said Mario Ferruzzi, assistant professor of food science at Purdue University and the study’s lead author.
Catechins (pronounced KA’-teh-kins), display health-promoting qualities and may be responsible for some of green tea’s reported health benefits, like reduced risk of cancer, heart attack and stroke. The problem, Ferruzzi said, is that catechins are relatively unstable in non-acidic environments, such as the intestines, and less than 20 percent of the total remains after digestion.
“Off the bat you are eliminating a large majority of the catechins from plain green tea,” Ferruzzi said. “We have to address this fact if we want to improve bodily absorption.”
Ferruzzi tested juices, creamers and other additives that are either commonly added to fresh-brewed tea or used to make ready-to-drink tea products by putting them through a model simulating gastric and small-intestinal digestion. Citrus juice increased recovered catechin levels by more than five times, the study found. Ascorbic acid, or vitamin C, used to increase shelf life in ready-to-drink products, increased recovered levels of the two most abundant catechins by sixfold and 13-fold, respectively.
The study, published this month in Molecular Nutrition and Food Research, also found that soy, dairy and rice milk appeared to have moderate stabilizing effects. But Ferruzzi said the result is misleading; a chemical interaction between milk proteins and tea catechins apparently helps shelter the complex from degradation, a force likely overcome by enzymes within a healthy human digestive system.
Lemons and tea go even better together than their popularity might suggest. Lemon juice caused 80 percent of tea’s catechins to remain, the study found. Following lemon, in terms of stabilizing power, were orange, lime and grapefruit juices. Ferruzzi said both vitamin C and citrus juices must interact with catechins to prevent their degradation in the intestines, although data made it clear that citrus juices have stabilizing effects beyond what would be predicted solely based on their vitamin C content.
“If you want more out of your green tea, add some citrus juice to your cup after brewing or pick a ready-to-drink product formulated with ascorbic acid,” Ferruzzi said.
Ready-to-drink green tea products should optimally contain 100-200 mg of catechins, but oftentimes do not have sufficient levels of tea extract since some people do not like green tea’s flavor, Ferruzzi said.
Although this study only examined green tea, Ferruzzi said he suspects that some of the results also could apply to black tea, which is produced by fermenting green tea. Many prefer black tea’s flavor, although it contains lower total levels of catechins.
Studies have shown catechins from the green tea plant, Camellia sinensis, are able to detoxify toxic chemicals, inhibit cancer cell activity and stimulate production of immune-strengthening enzymes. Finding methods to improve uptake of these catechins may, therefore, be important in improving health, part of the study’s goal, Ferruzzi said.
The study was funded by the National Institutes of Health.
“This study tells us a lot of interesting things, but it raises many questions that have yet to be answered,” he said.
Writer: Douglas M. Main
Editor’s Comment: On an interesting side note, it would be interesting to ascertain what effect lemon juice/vitamin C would have on the absorption of other nutrients or drugs. There is evidence suggesting that combining just about anything with grapefruit juice will enhance its bioavailability and extend its half life.


Jack Link's Beef Jerky
One Snack Food Lane
About the Company
Jack Link’s Beef Jerky began with treasured family recipes passed from generation to generation, transforming a small North Woods business into one of the fastest-growing meat snack manufacturers in the world. Over the years, as consumer demand for convenient, high-quality snack foods increased, so has the company’s product offerings. Today Jack Link’s is the fastest-growing meat snack manufacturer in the world, and sells more than 100 different meat snack products in more than 40 countries. The Link family principles and traditions remain the same: hard work, integrity and a commitment to earn consumer respect by delivering the best-tasting meat snacks in the world.
Supported ManufacturersCessna, Bombardier, Robinson
BenefitsJack Link’s is a privately held company. Benefits information can be shared during the interview process to prospective candidates.
JSfirm.com continues to be the fastest-growing aviation and aerospace job website with resume database access and has exclusively served the aviation industry for over 20 years. It is a free service for job seekers and an out-of-this-world place for aviation companies to post jobs and search resumes.


Essential India Gift Set
Bring on the calmness in your teacup with this Essential India Tea Gift Set. This set will has tea which directly comes from the heart of mountains; it can be Darjeeling, Assam or Nilgiri.
Darjeeling First Flush
It is called the ‘Champagne’ of teas for its unique blend. It leaves you with a sweet and a mellow taste which is infused with a bold aroma.
Darjeeling Black Tea
Assam Second Flush:
Brews to a coppery cup which finishes on a nougat and biscuit notes with mild astringency.
Nilgiri’s Frost Tea:
A blackish-brown tea leaves which leaves the cup with a colour of golden orange and strong floral overtones.
Nilgiri Black tea


Serving favourite classics and signature dishes
The Century’s menu captures the essence of the original Golden Century in Sydney’s Chinatown featuring iconic and authentic Cantonese dishes.
Be spoiled with choices with our select range of premium live Australian seafood from the tanks including Australian Southern Rock Lobster (TAS/SA), Green Lip Abalone (TAS/SA), Tasmanian King Crab (TAS), Snow Crab (WA), Mud Crab (NT/QLD), Wild Coral Trout (QLD), Red Morwong (TAS), Barramundi (NSW), and Pippies (NSW).
For those who want something other than seafood, we have an extensive menu of familiar and traditional dishes including a Peking Duck, Roast Duck, Crispy Skin chicken, Black Pepper Australian Wagyu Beef (marbling 9+), Salt & Pepper Port ribs, lamb, stir fried vegetables, tofu hotpots, rice and noodles.
The Century also features an exquisite dim sum lunch menu, no trolleys but steamed-to-order to ensure freshness, featuring seafood dumplings, scallop siu mai, wontons, and vegetarian for lighter options.
Banquet Menus are also available by contacting us at firstname.lastname@example.org or 02 9566 2328.
Download our sample Lunch & Dinner menu below.
We make every effort to keep our menus up to date, however, please be advised items and prices are subject to change and availability. A 10% surcharge applies on Public Holidays.


Some Food for Traveling In a Car
Packing up the car, cranking up the podcasts and heading out on the road are always been much more fun. Traveling with family or friends in a car is more excitement. Someone loves to travel without family or friends, or for a business trip. But in the trip time, most families go out to eat in a restaurant. If you travel then try to pack your own healthy food not only save money but also to experience something new, fun and different. You can pack food for traveling in a car for your family, for their better health and enjoyment.
Some Best Food to pack for a car trip:
Here some best food for traveling in a car that can keep you healthy and happy:
1. Veggies and Fruits:
Veggies and fruits are the healthiest food when you go out for a trip. Some veggie like Cauliflower florets, Broccoli florets, Baby carrots, snap peas, hummus, and celery sticks are the good meal for your health. Apples, cherries, mangoes, bananas, grapes are the fruits that you should carry with you for your trip.
2. Black Pepper Popcorn:
Popcorn is a great choice for car traveling. You can take a handful and focus on the road without much excitement. It is more delicious food that you carry easily.
3. Mini Roasted Vegetable Burritos:
Vegetable burritos are easy to hold with one hand and it is fully roasted tasty vegetables. This recipe has red and green roasted peppers, cumin, sour cream, and cheddar cheese, for extra flavor.
4. Butternut Squash and Goat Cheese hand pies:
You should try out butternut squash and goat cheese hand pies for a great snack and easy to take on the road. It mixed with cumin, coriander; butternut squash and goat cheese make it deliciousness.
5. Cheese Cracker:
These homemade cheese crackers are so good when you traveling in a car. You can replace whole grain or spelled flour to make cheese cracker more nutritious and the mixed of onion powder make it tastier.
6. Crackly Sugar Cookies:
Sometimes you want something sweet snacks while you are traveling in a car. Crackly sugars are a lot better for you than any packaged cookies. If you want to make different shapes of cookies, you can use a cookie cutter from Flycalf.
7. Homemade Veggie Chips:
Homemade veggie chips are a great healthy like potato chips. It is so easy to snack that you can make it so easily at home. At first, you should use a mandolin to make veggies thin, uniform vegetable slices and then fry these. You can try carrots, beets, parsnips, etc to make veggie chips.
8. Banana Chips:
Banana chips are easy to pack and a lot safer snack. You can try it adding different spices and growing the amount of heat until you find your perfect mix.
9. Peanut butter sandwich:
Peanut butter is a healthy source of protein and fat and it is an ideal combo to keep you feeling full of comfort. Use it with wheat bread to take all benefits of carbohydrates.
10. Tamarind Trail Mix:
Tamarind trail mix is packed with protein and it is a mix of normal peanuts and raisins. Cumin, Cayenne pepper, coriander, tamarind paste, and tomato paste add a ton of interesting flavor and chopped dried mango is a delightful addition.
Every trip with great snack helps to flavor your adventure. Those foods for traveling can make you feel comfortable, healthy and fit.


658 Main St
Arcade, NY 14009 - Wyoming County
Tops Friendly Markets - Food Store is located at 658 Main St in Arcade, NY - Wyoming County and is a business listed in the categories Grocery Stores & Supermarkets, Supermarkets And Other Grocery (Except Convenience) Stores, Markets & Supermarkets and Supermarkets. After you do business with Tops Friendly Markets, please leave a review to help other people and improve hubbiz. Also, don't forget to mention Hubbiz to Tops Friendly Markets.
Categories: Grocery Stores & Supermarkets, Supermarkets and Other Grocery (Except Convenience) Stores, Markets & Supermarkets and Supermarkets
Tops Friendly Markets is gearing up for the most delicious day of the year. June 1st is National Donut Day and here at Tops they are getting extra excited fo...
11 Summit St
1 Alleghany Rd
163 W Ferry St
545 Broad St
305 Buffalo St Ste a


Today’s Five Minute Monday post highlights an important health issue: all the various names that sugar hides behind.
It’s easy to avoid adding sugar to your coffee, and pass on that chocolate cake that Cindy is passing around the office. But when you’re eating that spaghetti dinner, are you thinking about all of the sugar inside it? I’m not talking about the carbohydrates of the pasta. I’m taking about the sweeteners added to the tomato sauce, to turn regular tomato paste into “spaghetti sauce”.
This short 4-minute video is a reminder that sugar is (almost) everywhere, and we need to understand all the ways it enters our system.


Xmas - Santa Claus Come Again FA105599
Christmas Hamper comes with Godiva chocolate, Coffee Drink, Wafers, Toblerone chocolate, Cookies, Tropical fruits Drink, White Wine, Red Wine, Sparkling Wine, etc.
Sing Christmas carols joyfully to your near and dear through this gift. A decorative arrangement in a wonderful hamper.
Godiva chocolate (36 pcs), Latte Caramel Flavour Coffee Drink in power 150g, Cheese Cream Filled Wafers 75g, Borggreve Caramel-Geback 250g, Toblerone chocolate 192g, Star7 Popcom- Caramel 100g, Daito Tokyo Cheese Cookie Gift Set 16 pieces, Juver Tropical fruits Drink 1L, White Wine 75cl, Red Wine 75cl, Sparkling Wine 750 ml (Approx : (L) 34 x (W) 26 x (H) 34 cm).
Please order 2 days in advance. Brand, wrapping, decoration, and packaging may vary. FlowerAdvisor reserves the right to replace any item with another of equivalent value depending on season and availability.


30 minutes of backstage tour at Mason Chocolate Factory
For almost 30 years the Mason family has been synonymous for quality dining and adventure experiences in the heart of Bali. Now that same passion, drive and commitment for excellence can be discovered in Mason Gourmet Chocolate. Inspired by nature and crafted to perfection using only the best hand-picked cocoa beans sourced throughout the Indonesian archipelago. Our 'Tropical Blend' is carefully selected from each island, then roasted to perfection before being blended using only the finest organic ingredients.
The Mason Gourmet Chocolate Factory is located inside the stunning Koko Bambu Restaurant, situated overlooking scenic rice fields just 3 kilometers from the famous Elephant Safari Park & Lodge near Ubud. Within this 'state of the art' factory, using the only latest Italian chocolate making machinery, guests can watch the chocolate making process, starting from the cocoa bean through to an exotic range of deluxe chocolates, all available in our modern showroom, where guests can watch, taste and purchase from our large selection of pralines, truffles, super thins, chocolate coated nuts and bars of dark, milk or white chocolate.
Mason Adventures (Bali Adventure Tours)
Jl. By Pass Ngurah Rai No. 888x Pesanggaran , Denpasar, Denpasar, Bali, Indonesia
Telephone : +62 361 721480


The Food Technology Domain at Patterson River Secondary College offers students the opportunity to undertake Food Studies from Years 7 to Year 12 in two fully equipped kitchens.
Units offered incorporate practical and theoretical activities that engage students through creative and critical thinking tasks.
We are proud that students in food technology are able to participate in practical sessions each week at every year level. This provides an important opportunity for the students to make links between their food knowledge and the realities of food preparation.
Year 7 & 8
All Year 7 and 8 students undertake Food Technology for a term in each year level. Year 7 focuses on the development of basic food preparation skills. These skills are further built on in year 8 and students are afforded the opportunity to apply the design process to the development of their own food products.
Year 9 Food Technology is offered as part of an elective program with two units being available to students:
- Multicultural Munching
- The Body Shop
Students investigate, design and prepare a wide variety of dishes incorporating ingredients, equipment, cooking and presentation techniques that are part of our multicultural Australian diets.
Alternatively, or additionally, students focus on adolescent health and nutrition and investigate solutions to dietary related conditions through the design and preparation of healthy and delicious snacks and meals.
Four electives are offered in Year 10 Food Technology
- Social Occasions Cakes & Biscuits
- Advanced Foods
- Entertaining with Ease
- Beginners Catering
Year 10 food technology units provide students with the opportunity to expand on their food preparation knowledge and skills in highly specialised areas. Complex food production processes are covered including pastry making, yeast doughs, egg foams and meringues. Students are involved in menu planning, food costing, food photography and recipe development and consider the role of nutrition and food selection in enhancing product appeal. Many practical and investigative tasks require students to work in cooperative team environments.
Year 11 & 12
VCE food technology has been a popular and highly regarded subject with independent classes running at both year 11 and 12. Many students who have completed studies in VCE Food Technology have gone on to further careers in this area including Home Economics, hospitality, food manufacturing and product development and design. Students considering food technology will be undertaking a new VCE course, ‘Food Studies’ from 2017 onwards. This course will give students the opportunity to extend their food knowledge and practical skills. Students will be involved in practical cooking activities, taste-testing experiences, sensory analysis tasks and scientific experiments as a means of learning in this subject. Students will continue to build on design knowledge and skills developed during the food technology program from years 7-10.


The Emerald Thai Restaurant
is closed due to a family bereavement in Thailand.
We will reopen Saturday 20th of February.
We are sorry for any inconvenience.
Photos are of these dishes ...
Five different - the chef's selection
Scallops on skewer served with sweet & sour chilli sauce
King prawns with mushrooms and spicy Thai herbs in hot & sour soup
Chicken, pork or beef with vegetables and cashew nuts
Spicy lamb with chilli, vegetables and Thai herbs
Roasted duck with pineapples and Thai herbs in red or green curry
Deep-fried whole snapper topped with capsicum in red curry sauce
Thai fried noodles with chicken, bean sprouts, vegetables and eggs
Whole king prawns stir-fried with vegetables, garlic & pepper and Thai soy sauce served on a hot plate
Stir-fried beef with onion, capsicum and pineapples served on a hot plate
There are two Thai Restaurants in the street and we are at the top (number 60).


We are pleased to announce that the first Specialty Sections of Frontiers in Sustainable Food Systems are open for submissions.
Frontiers in Sustainable Food Systems will publish rigorously peer-reviewed, open access research on the sustainability challenges and solutions in the food system.
Frontiers in Sustainable Food Systems tackles the challenge of achieving global food security in a way that is sustainable at an environmental and socio-economic level. The journal will break with the traditional disciplinary silos by publishing rigorously peer-reviewed, open access research across the entire spectrum of the food system — from production to consumption. Frontiers in Sustainable Food Systems will also bring to the table key insights on the technological innovations, governance aspects and agroecosystems framework for providing safe, nutritious and accessible food to the growing global population.
The first Specialty Sections include:
Water-Smart Food Production, led by Specialty Chief Editors Prof. Mathias N. Andersen and Prof. Matti Kummu.
Waste Management in Agroecosystems led by Specialty Chief Editor Prof. Maria Pilar Bernal.
Sustainable Food Processing led by Specialty Chief Editor Prof. Jose Teixeira.
Additional Specialty Sections will be launched covering a range of topics that include: climate-smart and precision agriculture, biodiversity and agroecosystems, agri-environment landscapes, land and livelihoods, global food security, modelling food sustainability, food access, urban agriculture, political economy of food supply, food value chains, tech innovations, food safety, new foods and consumer behaviour.
There are a number of ways in which you might consider contributing to the journal, such as:
- Propose a Research Topic
- Submit a manuscript to the journal (note: Frontiers can offer support for APCs if your research grant / institutional support does not cover this - please contact our Editorial Office)
- Apply to join the Editorial Board of a section as Associate or Review Editor
- Recommend a new Specialty Section for inclusion in the journal
Short Name: Front. Sustain. Food Syst.
Electronic ISSN: Coming Soon
Indexed in: Google Scholar, CrossRef, CLOCKSS
PMCID: coming soon for all published articles
Frontiers in Sustainable Food Systems is composed of the following Specialty Sections:
The specialty sections of Frontiers in Sustainable Food Systems welcome submission of the following article types: Editorial, General Commentary, Hypothesis and Theory, Methods, Mini Review, Opinion, Original Research, Perspective, Policy Brief, Review, Specialty Grand Challenge, Systematic Review, Technology Report, Protocols and Case Report.
When submitting a manuscript to Frontiers in Sustainable Food Systems, authors must submit the material directly to one of the specialty sections. Manuscripts are peer-reviewed by the Associate and Review Editors of the respective specialty section.
Articles published in the specialty sections above will benefit from the Frontiers impact and tiering system after online publication. Authors of published original research with the highest impact, as judged democratically by the readers, will be invited by the Chief Editor to write a Frontiers Focused Review - a tier-climbing article. This is referred to as "democratic tiering". The author selection is based on article impact analytics of original research published in the Frontiers specialty journals and sections. Focused Reviews are centered on the original discovery, place it into a broader context, and aim to address the wider community across all of Sustainable Food Systems.


Whether you’re looking to wow on a primary time or splashing away for a unique occasion, Norwich has a selection of passionate restaurants being sure to impress
Located, as its title suggests, within a former collection, this atmospheric Norwich restaurant provides a kitchen full of old functions which are sure to make your date feel very special. Deceptively quick dishes, crafted making use of fresh local create, arrive attractively provided, even though the wood-fired grill includes a supplementary angle for the a la carte menu. The reliance on local suppliers means menus are susceptible to change, but anticipate to treat that someone you’ve met online unique on loves of wood-grilled water bass with ratatouille and crushed new potatoes or breaded aubergine burger, stuffed with mozzarella, tomato and basil sauce. And there’s always the Sunday roastâ¦
Library Restaurant, 4A Guildhall Hill, Norwich, Norfolk NR2 1JH, +44 (0)1603 616606, thelibraryrestaurant.co.uk
The Last Wine Bar & Restaurant
Whether you are on the basic big date, or your fortieth, the final Wine pub is the perfect place to spend an enchanting evening in Norwich. Something of a local organization, the past is placed within a former Victorian footwear manufacturer, as well as its intimate bar preserves lots of the factory’s original features. Whether you determine to work your way through the drink record here or drop by the ground flooring cafe, you will probably discover a cozy greeting and a menu the mixes traditional cooking with contemporary culinary advancement. Norfolk crab with lentils, fennel and smoked haddock, and a roasted cauliflower and pumpkin tagine with chickpeas and turmeric yoghurt are just a couple of eating plan features.
The Last Wine pub & Restaurant, 70-76 St George’s Street, Norwich, Norfolk NR3 1AB, +44 (0)1603 626626, lastwinebar.co.uk
Roger Hickman’s Restaurant
If you’re remembering anything special, then there isn’t any much better Norwich location to choose than Roger Hickman’s. The chef started their job from inside the town, before beginning their eponymous bistro and transforming it into a haven of fine dining offering a menu of contemporary Brit cuisine. But it’s perhaps not stuffy; the dining room supplies low-key elegance and an atmosphere that will make us feel at your home. Also it goes without saying the meals is amazing. Attempt the crazy sea bass with butternut squash, samphire and mussels or delve into the duck with egg, turnip, wide kidney beans, girolles, cereals and a truffle jus.
Roger Hickman’s eatery, 79 top St. Giles Street, Norwich, Norfolk NR2 1AB, +44 (0)1603 633522, rogerhickmansrestaurant.com
Delia’s eatery and Bar
Dinner during the football cannot seem like many intimate evening out but courtesy Norwich City enthusiast Delia Smith, the woman cherished nightclub hosts one of the recommended restaurant’s in Norwich. Open just on saturday and Saturday evenings, Delia’s hands over the television chef’s dishes â prepared to the woman extremely exacting requirements âin an area that gives a relaxed environment and comfortable, friendly solution. If you’re after home amenities then chances are you’ve come to the right place. Although the selection modifications each month, you are likely to find dishes like a chargrilled Rib-Eye steak with cream and cracked pepper sauce (and the proper potato chips, definitely) or a vegetarian lasagne with spinach and four cheeses. Basketball and good dining â whom knew they’d end up being such a fabulous mix?
Delia’s eatery and pub, Norwich City soccer team, Carrow path, Norwich, Norfolk NR1 1JE, +44 (0)1603 218705, deliascanarycatering.co.uk
Shiki Japanese Restaurant
Japanese food is a good date option; it’s light, healthier, delicious and simple to consume (no knots with spaghetti required here). Shiki Japanese cafe can be found in the heart of Norwich, near the Cathedral, and specialises in revealing dishes â ideal for waking up and close and private with your date! There are a range of hot dishes offered, such as fish and shellfish tempura and chicken katsu, although sushi and sashimi are what folks truly visited Shiki for. Every choice is actually tasty, whether you opt for classic California rolls or attempt something more adventurous.
Shiki Japanese bistro, 6 Tombland, Norwich, Norfolk NR3 1HE, +44 (0)1603 619262, shikirestaurant.co.uk


10 fruits that support kidney health by promoting hydration, providing essential nutrients, and offering antioxidants that may help protect against kidney damage. Here are some fruits that can be beneficial for your kidney health:
- Watermelon: Watermelon is rich in water content, which helps keep you hydrated. It also contains antioxidants like lycopene, which may help protect the kidneys.
- Berries (Blueberries, Cranberries, Strawberries): Berries are packed with antioxidants and are known for their potential to reduce the risk of kidney disease and urinary tract infections (UTIs).
- Apples: Apples are a good source of fiber and vitamin C. They are also low in potassium, making them a suitable choice for people with kidney issues.
- Pineapple: Pineapple is a tropical fruit that contains bromelain, an enzyme with anti-inflammatory properties that may benefit kidney health.
- Grapes: Grapes, especially red and black varieties, contain antioxidants called flavonoids, which have been associated with kidney protection.
- Oranges: Oranges are rich in vitamin C and can help maintain overall health, including kidney function. However, be mindful of the potassium content if you have kidney problems.
- Pomegranates: Pomegranates are high in antioxidants and may have a protective effect on the kidneys. They can also help lower blood pressure.
- Lemons and Limes: These citrus fruits are low in potassium and can add flavor to your water, making it easier to stay hydrated.
- Kiwi: Kiwi is a good source of vitamin C and dietary fiber, and it is relatively low in potassium.
- Cranberries: Cranberries and cranberry juice are well-known for their potential to prevent UTIs, which can be beneficial for overall kidney health.
While these fruits can be part of a healthy diet that supports kidney health, it's essential to maintain a well-balanced diet, stay hydrated, and manage any underlying health conditions to keep your kidneys functioning optimally. If you have kidney problems or concerns about your kidney health, consult a healthcare professional for personalized advice and guidance.
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Happy Monday! I hope you all had a wonderful weekend.
A couple of weeks ago, I shared a delicious shrimp salad recipe with you in an effort to offer you easy lunch recipes you can bring from home. I heard from a few of you that you tried it and loved it! I am so glad to hear it. As these viewers found out, it is easy and cost effective to bring lunch from home. Not to mention the fact that bringing lunches can help you stay true to your health goals.
Well, in today’s video I am going to share one of my favorite salad recipes that is easily made and can be enjoyed as a super healthy lunch! It is the antioxidant-rich Chicken Salad.
Made with super-healthy red cabbage, carrots, cilantro, pumpkin seeds and other wholesome ingredients, this salad is a powerhouse of nutrition to keep your immune system in shape. It’s got nutrients to help prevent breast cancer, boost white blood cell production and also delivers tons of carotenoids to help you make more vitamin A, an essential nutrient for your skin, eyes and general well-being.
Check out the recipe and see what you think. Then give it a try and let me know how you like it. I doubt you will be disappointed.
Have a great Monday everyone and I look forward to connecting with you again next week.
- 3 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped or slivered almonds
- 2 scallions, sliced thin
- 1 cup shredded organic chicken
- 1 tablespoon sesame seeds
- 2 handfuls raw pumpkin seeds
- 1-2 tbsp toasted sesame oil
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
Combine ingredients and allow to chill, covered for at least 30 minutes for flavors to blend. You may need to adjust sesame, tamari and vinegar to preference. ENJOY!


From Intimate Dinner Parties, wine tastings, charity fund raising events, weddings, showers and rehearsal dinners Andiamo Catering will exceed your expectations.
We are dedicated to providing your guests with a fresh, high quality menu. We cater cocktail parties and strolling dinners to chef plated meals in your home or preferred venue. Your event will receive personalized attention, guaranteeing ease in the planning process. From intimate dinner parties, holiday gatherings, showers, rehearsal dinners any occasion to celebrate with friends and family our professional and courteous team promises to exceed your expectations.


Our cafe is located inside McAlister Square at 225 S. Pleasantburg Drive. The cafe is open Monday thru Thursday 9:00am until 2:00pm, serving breakfast and lunch.
Sandwiches are served on toast or bagel.
Bacon, egg & cheese $3.25
Ham , egg & cheese $3.25
Egg & cheese $2.75
Other Breakfast Items
Cheese grits $1.99
Grits w/ butter $1.50
Toast & Jelly $1.25
Scrambled eggs $0.95 ea.
Add cheese to eggs $0.50
Order of Bacon (3) $1.75
Bagel & Cream Cheese $1.75
All salads are made with organic mixed greens. Salad dressing and crackers are served on the side.
Garden $4.75 tomatoes and cucumbers
Chef $6.00 tomatoes, cucumber, ham, turkey & cheese
Chicken Salad $6.50 tomatoes, cucumbers and homemade chicken salad
Grilled Chicken $6.75 tomatoes, cucumber, grilled chicken, and sweet dried cranberries
Greek Salad $5.50 tomatoes, black olives, feta cheese and pepperoncini (add chicken for $1.00)
Mexican BLT $6.99 Lettuce, tomato, griled chicken, bacon & avocado
Dressing Selections: Ranch, Italian, Balsamic Vinaigrette, Honey Mustard, 1000 Island, Greek Vinaigrette and Caesar Vinaigrette. Extra salad dressing $0.65
Grilled Sandwiches are available on white or wheat. Side choices are chips, applesauce, potato salad or Del Monte fruit cup.
Tuna Melt $5.50 tuna and swiss cheese ( add bacon $.75)
Ham & Swiss $5.25 thin slices of Black Forest Ham with two slices of swiss
Ultimate Grilled Cheese $6.25 toasted baguette with pimento cheese, colby, monterey jack cheese, bacon and tomato
Turkey Reuben $5.75 turkey, swiss cheese, sauerkraut & honey mustard
Turkey Bacon Melt $5.75 turkey, provolone cheese and bacon
Turkey Pepper Jack $5.50 turkey, pepper jack cheese and honey mustard dressing
Turkey & Brie $5.99 turkey, brie, sliced apple and honey mustard
Ham Bacon Melt $5.75 ham, bacon and provolone cheese
Caprese $6.00 toasted baguette with tomato, hummus, mozzarella cheese avocado, olive oil and basil
Our speciaty sandwiches are served on your choice of white or wheat. Side choices are chips, applesauce, potato salad or Del Monte fruit cup.
Club $6.25 ham, turkey, bacon, lettuce, tomato and cheese on three slices of toast
Deluxe Chicken $6.00 homemade chicken salad, lettuce, tomato, cheese and bacon
Turkey Club $6.00 turkey, lettuce, tomato, cheese and bacon on three slices of toast
Chicken BLT $6.99 toasted baguette with chicken, bacon, lettuce, tomato, avocado and chipotle mayo
Wraps are served with one side item. Choices are: chips, red skin potato salad, applesauce or Del Monte fruit cup.
Chicken Caesar $6.25 grilled seasoned chicken, romaine, tomato, parmesan cheese and caesar dressing
Greek Veggie $5.25 organic mixed greens, tomato, black olives, feta cheese and greek vinaigrette
Chicken Club $6.50 grilled seasoned chicken, mixed greens, tomato, cheese and bacon
Turkey $5.75 lettuce, tomato, pepper jack cheese and honey mustard
Veggie Cheese $5.25 mixed greens, chheddar cheese, tomato, cucumber and roasted red peppers
Deluxe Chicken Salad $6.00 chicken salad, bacon, lettuce, tomato and cheese
Avocado Turkey Wrap $6.25 turkey, mixed greens, roasted red peppers, provolone cheese and avocado
Cold sandwiches are available on white or wheat and come with lettuce and tomato. Cold sandwiches are served with chips.
Pimento Cheese $4.25 Tuna $4.75
Chicken Salad $5.25
Add cheese $0.45
Peanut Butter & Jelly (no side) or Grilled Cheese (no side) $2.50
Fruit Cup $0.75
Small Garden Salad $2.99
Potato Salad $1.50
Scoop of Chicken Salad $4.25
Scoop of Tuna Salad $3.99
Extra Salad Dressing $0.65
20 oz. Pepsi Products $1.50
16 oz. Bottles Water $1.00
16 oz. Coffee $1.85
Mocha Latte $3.00
16 oz. Hot Chocolate $2.25
16 oz. Hot Tea $1.29
10 oz. Orange Juice $1.25
10 oz. Apple Juice $1.25
All breakfast and lunch items are made fresh when you order. Thank you in advance for your patience while we prepare yours.
Menu items and prices are subject to change without notice.
Prices do not include tax.


85 days out - Breakfast all day !
3 meals out of 6 are usually breakfast meals. I can’t help it, I love breakfast foods too much. Meal 3 was egg whites scrambled topped with Frank’s Red hot, sweet potato hashbrowns, and a banana with peanut butter.
What is your favorite breakfast food ?
98 days out - Starting my FitnessPrint plan
Sorry I haven’t been able to update this blog this week, but I was very busy with school, work, and starting my program.
Sunday night, my coach sent me my workout plan and food plan for the month. I started Monday and have been following it perfectly this week. The best part is that since I’m still in my muscle building phase, I have a lot of food options to choose from. I’ve been eating whole wheat pasta, peanut butter and banana oatmeal, and even a bit of cheese everyday this week. Talk about some yummy food ! I am a happy camper :)
The workouts are great too, very challenging. I can’t wait to put on more muscles and then start leaning out. Seeing my body change is the most fascinating thing about this whole process.
Unfortunately, on my day 3 of weight training, I torned my right bicep muscle. It started hurting when I got back from the gym, and it’s still very painful at the moment. I don’t know how I did it because I was properly warmed up before my workout and kept a perfect form in every exercises I did. I’m taking anti inflammatory and icing it, but I have to rest. This means I can’t go to the gym for upper body today. First week into my program and I’m already injured, just my luck … Keeping my fingers crossed that it heals really quickly so I can continue to follow my workout plan by Monday.
I might not be able to update my blog this week because I have midterms, but I’ll try my best !
112 days out - Post-Workout Meal
After a brutal back & biceps workout followed by some sprints on the treadmill, I needed to refuel. Since I’m trying to put on muscles, I need to eat a lot more carbs (I’m aiming for 200-220 g a day). So, I made a stack of my delicious pancakes, but DOUBLED the recipe ! Not all the ingredients were doubled, but I used 1 cup oats, 2 eggs, 1/3 cup almond milk, and 1/4 cup cottage cheese. Topped with 1/4 cup mixed berries that I microwaved for 1 min and 1 tbsp sugar-free syrup. The result :
Can you say YUM ?
114 days out - My Lunch Box
What do you spy ?
A typical plate of food for Val
- 4 oz chicken : lean protein
- 1/2 cup brown rice : complex carbohydrates
- 1 cup of green vegetables : essential vitamins and minerals
With my gallon of water by my side of course ! For most people, this meal is probably torture just looking at it because it’s ”plain” and ”tastes nothing”. I gotta admit I thought the same think when I first started ”dieting”. I hated the taste of plain chicken and thought it tasted like dead carcasse. And I still doesn’t quite like it, but the difference is I know how to prepare it so it tastes good : Mrs Dash spices, plain non-fat greek yogurt and garlic (Shish Taouk !), honey and dijon mustard, siracha, etc. The healthy possibilities are endless !
I even find myself craving a meal like this after an intense workout now. Crazy how when you’ve changed your eating habits for some time, your mind follows and makes you want more and more of what you’re eating.
So, don’t forget to eat your chicken, brown rice, and green veggies guys !


From the smokehouse to your house – how Hickory’s transformed their classic dishes into heat & eat
28 January 2021 - 6 min read
Head of Marketing
Over the last 10 months we’ve all had to adapt to, dare we say it, the ‘new normal’. And an industry that has had to get particularly creative is one very close to our hearts – hospitality.
With no alternative other than to close their doors on multiple occasions we’ve watched in awe as a number of our clients have transformed their restaurant offering into something we can all enjoy at home. Our virtual Christmas party this year gave us the perfect excuse (not that we needed one) to try out some of these meal kits, one of them being Hickory’s At Home.
As we tucked into our Memphis ribs, Texas brisket and BBQ beans we found ourselves asking ‘How have they executed this so well?’, ‘Where did the idea come from?’ and importantly ‘Is Hickory’s At Home here to stay?’. Queue an interview with one of the team from Hickory’s.
Last week I caught up with Hickory’s Managing Director, John Welsh to grill him on all things Hickory’s At Home. So, if you’re an operator trying to work out where to begin with your own meal kit, or are just a Hickory’s fan and want to know a bit more about where it all began – then pull up a chair, this is a story worth reading…
What made you decide to introduce Hickory’s At Home?
Hickory’s At Home was born out of a desire to help the local
community during the first lockdown by providing thousands of less fortunate
families with a hot meal. We worked with our charity partner Cash 4 Kids and
sent out hundreds of meals each Thursday from our restaurants in Wall Heath,
Poynton & the original Smokehouse in Chester. To enable us to raise the
funds to repeat the process the following week and raise money for the charity
we offered a curbside pick-up menu. This let guests order their favourite
smokehouse classics online to then pick up at the restaurant, completely
contactless as we would drop it in the boot of their car.
We raised over £65,000 for the charity during lockdown and
provided over 3,000 meals. The demand for this was humbling, guests truly
missed their Hicks Fix. So when the restaurants re-opened we quickly got to
work on a next day delivery service; something we had seen on one of our many
research trips to the southern states of America, where guests would order
their BBQ online and reheat at their convenience at home.
It’s proved very popular, especially going into a second and third lockdown, guests order online, it’s delivered to their home the next day, or they can book it for a future date. It’s given us the opportunity to keep a heartbeat running through the company in these difficult times and to let our guests old and new enjoy Hickory’s in their own home.
What operational changes did you have to make in order to
execute the roll out of Hickory’s At Home?
Hickory’s At Home revolves around our smokers which form the
heart of our kitchen in all of our restaurants. Our pitmasters are following
the same smoking process too – everything on our menu is lovingly smoked low
‘n’ slow for up to 16 hours, but then rather than serving to our guests we have
to chill all the food before we vac pac it ready to ship.
We’ve introduced new equipment into our kitchens and new
processes for the team to follow, which have been adapted and evolved as we’ve
learnt on the job. Rather than a hot plate we have an area dedicated to packing
the boxes and for preparing the non-food items for our guests.
It’s obviously a smaller team than in a restaurant but our
chefs and “front of house” team work really closely together to make sure that
every item is on point and correct when it goes in the box. There are lots of
new systems that the team have had to learn – how to use Shopify and Ship
Station for pick lists, itemised orders and packing slips, plus the DPD systems
Getting to know our guests and southern hospitality are core
to Hickory’s and we haven’t lost that element. Our team is in constant contact
with guests over the phone or on email, so personality and passion are still
just as important, for the whole team now, as when they were in a restaurant.
What challenges have you faced from introducing Hickory’s At Home? Is there anything you’d do differently if you were to do it all over again?
We’ve learnt a lot of the past 6 months and have adapted
some things very quickly. Having our
very own online shop has been new, we tested this in the first lockdown with
curbside so had some learnings before we launched Hickory’s At Home, but ease
of ordering has been key, we learnt quickly to make it as easy as possible for
our guests to order.
The same can be said for the heating process, we’ve
definitely made it easier and quicker for our guests to heat their food at home
and have reworked the instructions so everything goes in the oven at the same
time and takes less time to heat, which is the win for lots of guests as it uses
less dishes, so less washing up.
The delivery side was probably the most difficult thing to
grasp as that’s so new to us. We work with DPD and a strong relationship with
our Account Manager has been vital to get us through the first few months.
So definitely lots of lessons learnt, guest feedback has
been key to informing improvements and making the experience even better for
guests, although we’ve tweaked some things and changed others, we wouldn’t have
done it much differently.
How did you decide which elements of your menu to include
and which to omit?
When we developed the food and drink for the menu we made a
commitment that if the food or drink didn’t taste as good, once heated or
“shook” at home, as it did when served in our restaurants then it wouldn’t go
on the menu. We listened to feedback and comments from curbside to find out
whether guests thought it lived up to our restaurant quality as well as asking
them what else they’d like to see on the menu.
We coupled this with the dishes that are most popular in our
restaurants – Memphis ribs, Texas style smoked brisket, slow smoked chicken
wings and BBQ pulled pork were easy choices, as they are classic smokehouse
favourites. Hickory’s is a family friendly restaurant so we also made sure that
we had dishes that children love, like the mac ‘n’ cheese. And of course all
the sides were a given to complete the meal.
Putting the drinks menu together was equally as intuitive –
we’ve got a mix of some of most popular cocktails like the Game Changer and
Cotton Candy, the famous Grape Soda (no trip to Hickory’s is complete without a
glass of Grape Soda) and our pale ale. So, a good selection that goes well with
We do get requests for other dishes like burgers and fries,
and we’re always looking to develop new dishes. We haven’t even scratched the
surface yet really. We’ve just launched an NFL wing & beer box, a special
Super Bowl box and we’ve got exciting plans for Valentine’s Day and the summer.
The list is endless and we envisage having a lot of fun with it, from
merchandise to sauces and rubs it has so much to offer.
What advice would you give to other hospitality
businesses wanting to introduce meal kits?
You need to make sure your offering is unique. It’s an
increasingly crowded market and you need to be able to stand out. And, stay true to who you are. There’s so much
to learn from chilling, packing and delivery. Plus entering the world of
e-commerce that keeping the food and drink to what we know and what we’ve spent
over 10 years developing made things a lot easier. For us it was also about
making sure that we didn’t just bring our guests the food and drink to their
door, we tried to bring them the ultimate Hickory’s experience at home – so
little extra’s like a Spotify playlist with the songs from our restaurants and a
complimentary bag of popcorn, just as every guest receives when they arrive to help
bring the experience to life
Would you consider continuing to offer Hickory’s At Home
once you reopen?
Definitely, Hickory’s At Home is here to stay. It gives diners the chance to sample an authentic Hickory’s experience at home, so it’s perfect for regular guests who can’t get to Hickory’s (not just during lockdown, but perhaps they can’t get a babysitter for the night) or BBQ virgins who just want to try something new. Feedback from our guests has been really encouraging and we are extremely excited that we can now bring the Hickory’s offering to a national audience.
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