After reading Vegan Score's review on the new (almost completely) vegan Vietnamese resturant Blossom Vegetarian in Renton, I absolutely HAD to go check it out for myself. (photos shamelessly stolen from here blog-- was wayyy too excited to eat to take my own!)
And oh my god, this girl was not exaggerating! I believe that I've found my new favoruite restaurant in the Seattle area.
The place was super cozy, the staff were very friendly, and the food was downright AMAZING.
We ordered the Spicy Green Mussels and the Pickled Vegetable Clay Pot. I'm obsessed with trying new food, and I will try anything that's vegan once. Anything. I was really excited to try the Mussels, but I had my reservations about the Pickled Vegetables-- I'm not a person who is into pickled foods, but I wanted to try something truly new. Like in Vegan Score's case, the server tried her best to talk us out of it as well, and we were warned repeatedly that it had a "strong smell" and that although it was a delicacy for them, that we probably wouldn't like it. It definitely had a very strong fermented fishy smell, but it was absolutely delicious-- like nothing I've ever had before. I expected it to be very tart/sour/vinegary, but it was nothing like that-- just rich and savoury. I strongly strongly recommend it.
I absolutely cannot wait to go back to this place. I can't wait to see what other treasures they have there! I KNOW IT'S IN RENTON AND I DON'T CARE IF YOU HAVE TO HITCHHIKE, YOU MUST GO!


Flummery is one of those words that it’s fun to say, a silly string of syllables with several meanings. “Flummery” can be silly, trival or nonsensical talk. The assorted guests at the Mad Hatter’s Tea Party in Alice in Wonderland were spouting flummery. As a fan of old movies, I’ve heard the term “flummery” used with mild disdain, like “Humbug” or “Balderdash. I was about 20 years old when a British-born friend made me a raspberry flummery and it was so unlike the cooked puddings of my youth that I loved it immediately. True Welsh flummery was thickened with the liquid from strained, cooked oatmeal, a tedious-sounding process, although oatmeal is wonderful in most things. This recipe uses cornstarch and those abundant berries that are popping up all over. It is a lovely, soft pudding that is cool and raspberry tangy! Since the raspberries are all on top, non-berry lovers can still enjoy the pudding. Substituting almond flavor for vanilla gives it a whole different twist!
1/3 c Sugar 1/4 c Cornstarch
1/4 ts Salt 3 c Milk
1 egg yolk, beaten 2 tsps Vanilla
2 c Fresh raspberries
Combine sugar, cornstarch, and salt. Stir in milk. Cook and stir until thickened and bubbly. Stir a small amount into the egg yolk; return all to saucepan. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla. Pour into a serving bowl. Cover the surface with plastic wrap and cool; then chill. Remove plastic and garnish with berries before serving. Serves 6.
This is just one of the raspberry and blueberry recipes you can pick up at tomorrow’s Farmer’s Market in Barker. “Blueberry Monkey Bread” is an easy crowd pleaser your family will love (and kids can make). You can also pick up those great fresh corn recipe sheets, and let me know what farm-fresh ingredient you’d like to see recipes for in the coming weeks. Miles and miles away from our little village? Contact me and I’ll share the recipes via email.


Impressions from the Degrowth Vienna 2020: Strategies for Social-Ecological Transformation
by Laura van Oers
Due to the measures in place to contain COVID19, Degrowth Vienna 2020 moved online making an impressive programme of keynotes, panels, workshops, and convivial activities available to degrowth enthusiasts all over the world. On Sunday morning, I attended the panel on ‘Degrowth and Food’. A discussion on food and degrowth is pertinent as our globalised agri-food system is obsessively focused on perpetual growth and large production volumes through technical efficiency. While this approach has succeeded to deliver an increased availability of food, it has come with many negative externalities ranging from a variety of environmental damages to marginalised positions of small farmers.
Olivier de Schutter from IPES Food systems is the first panellists and discusses how the paradigm of growth is still very dominant in European policymaking. Through examples such as farm-subsidies, he draws a compelling case that large, industrialised farms are systematically prioritised over small-holders pursuing agro-ecological farming methods. According to De Schutter, EU bodies mostly support competitive markets, while largely disregarding farmers’attempts to diversify and re-localise the food system.
To showcase his argument of inconsistencies in the food system, De Schutter reviews the recent “Farm-to-fork” strategy written as part of the EU Green Deal. While he applauds the holistic approach to food system transitions and the notion of the ‘food environment’ in stimulating sustainable consumption, De Schutter outlines major short-comings of the farm-to-fork strategy. First of all, De Schutter aptly points out that although the strategy foresees a different, greener growth in future food systems, it does not question the growth paradigm itself. Green growth is likely to reproduce the same inequalities, primarily offering new market opportunities for the existingbig players.
Another major omission in the farm-to-fork strategy is the assumption that we need cheap food to overcome poverty. According to De Schutter, the prevailing dilemma between cheap, low-in-calorie food versus diverse, fresh diets at a good price is not questioned. Rather, he advocates for social protection and redistributive policies that would allow equal access to food while assuring farmers a fair price. Such an approach is promising and already experimented with in, for example, Spain where a basic income plan was proposed to radically decrease the ‘hunger ques’ that have become more frequent as a result of the COVID19 crisis.
In general, de Schutter points out that social innovations such as food aid, but also community supported agriculture or urban gardening are too little appreciated in EU strategy that focusses on the mainstream system. So the question that this leaves me with is whether the farm-to-fork strategy will actually transform the food system if we do not discuss fundamental values and assumptions that uphold the dominant food system.
The second panelist, Line Rise Nilsen presents the achievements of the Copenhagen house of food in prioritising quality in public kitchens. Nilsen talks us through the case of elderly homes to show how new quality indicators have greatly transformed the way food is prepared and perceived by the kitchen personnel. Foremost, the initiative aims to provide ‘the right food for the right people’ and subsequently proposes a move away from processed food towards organic produce that is healthy and tastes good. Nilsen mentions the importance of education programmes in re-connecting cooks with organic farmers to better understand the farming method and appreciate seasonal cycles and locally grown produce. Moreover, another quality indicator ‘respect for the meal’ reminds us that food can indeed have a central role in bringing people together by connecting people over meal. All proposed quality indicators, including ‘use of raw produce’, ‘right food for the right people’ and ‘respect for the meal’ are very much aligned with degrowth in prioritising local production and consumption, cooperation, principles of care and the joy of sharing a meal.
The third and final speaker of the panel is Armin Bernhard from the village Mals in South Tyrol. Cascading down from the EU-level to the municipal level, Armin presents his story of how a citizen-initiative mobilised enough support to declare Mals a pesticide Free Region. By outlining the major conflicts, Bernhard shows how in a small territory global conflicts come together.
The citizen initiative was founded by Bernhard and his friends who were afraid that pesticide-intensive practices associated with apple orchards in the lower valley would be replicated in Mals, located in the upper valley. As the founders feared drastic landscape change, they started an open discussion with citizens to ensure a democratic process of transformation. This included an array of questions such as ‘how do we want to live?’; ‘what do we want our landscape to look like?’; ‘how should we run our economy’? and ‘how do we envision our relationship with the environment?’. Bernhard shares with us that the simple fact of defining a ‘territory of change’ mobilised many different groups and individuals, all with different approaches and values, and enabled them to reclaim a voice in the debate. In the end, an overwhelming 75% agreed on Mals becoming a pesticide-free region, supported by environmental, health, and equality arguments. The citizen initiative in Mals and its strong focus on food democracy and sovereignty may indeed exemplify as to how we should think about food system transformation.
Degrowth Vienna 2020 and the panel on degrowth and food has offered valuable insights and has made the case for rethinking fundamental assumptions of growth and market competition that undergird mainstream policies for food system change. The critique by the Schutter concerning the dominance of industrialised farming in EU policymaking reminds us that a discussions on degrowth is pertinent in shaping a more democratic food system in which social innovations, environmentally benign farming methods and local markets are appreciated. Indeed, the Copenhagen house of food programme and the citizen initiative in Mals are great examples of degrowing the food system.
Author of the blogpost:
Laura van Oers is a PhD researcher at Utrecht University (the Netherlands) and a member of the Dutch Degrowth Platform Ontgroei.nl. Laura studies CSA and permaculture as cases of radical grassroots innovation in the context of food and agriculture in the Netherlands.


Irish Tiramisu Martini- Served in a Glass
Makes 2 servings
1/4 cup espresso
4 oz Baileys Original Irish Cream
1/3 cup sweet mascarpone cheese
2 scoops vanilla, chocolate or coffee ice cream
2 to 4 ice cubes
2 soft ladyfinger cookies sliced lengthwise
** you can use other sandwich cookies, or Milano’s shortbread cookies instead
2 tbsp Nutella or Chocolate spread
Blend together the espresso, Irish Cream, ice cream, mascarpone, and ice until smooth. Turn on the Froth/Whip setting on the blender and whisk for 5 seconds.
Drizzle chocolate syrup along inside edges of over-sized martini glasses using a squeeze bottle (as shown in the photo). If that seems hard, pour some chocolate sauce into a glass plate, then invert the glasses onto the plate to cover the rim with chocolate. Put the glasses in the freezer for 2-3 minutes so the chocolate sets a little.
Assembling the Drink
Now pour the mixture from the blender into the glasses. To serve the Irish Tiramisu Martini, take 2 sandwich cookies (you can use ladyfingers or Milano’s shortbread cookies), lather a generous helping of Nutella on the cookies and make a Nutella Cookie sandwich. Take a white serving plate, position the Tiramisu Martini in the center, and serve along with the sandwich cookies.


Here at Romanesco’s we combine dough made fresh daily with the finest of ingredients for a truly delicious pizza.
Individual, Small (12” Servers 2-3), Medium (14” Serves 3-4), Large (16” Serves
*All prices are for our homemade cheese pizza. Each additional topping:
Sausage, Pepperoni, Canadian Bacon, Bacon, Ground Beef, Spinach, Mushrooms, Onions, Green Pepper, Sliced Tomato, Grilled Olives, Black Olives, Hot Giardinera, Pineapple, Anchovies, Fresh Garlic, Extra Cheese, Eggplant, Sliced Beef, Artichokes
Our dough is made fresh daily and rolled thin to a light flaky crust then baked to a golden brown.
Slightly thicker than our thin crust with special rolled edges that make this crust a family favorite.
A thick crust piled high with cheese and out sauce full of chunky tomatoes! Chicago’s Best Deep Dish! *Please allow 40 min to back
This pizza made Chicago famous, with it’s buttery crust, piled high with chesse and topped with our sauce full of chunky tomatoes.
Our deep dish style pizza with your choice of our finest ingredients topped with another thin crust, and our tomato sauce then sprinkled with robust romano cheese *Please allow 40 minutes to bake.
*Prices reflect thin crust also available in double dough & deep dish.
Thinly sliced beef with hot giardiniera peppers.
Grilled boneless chicken breast with onions and BBQ sauce.
Thinly sliced and lightly breaded, deep fried eggplant.
Sausage, Mushroms, onions &
Bacon, onion, sausage & BBQ sauce.
Choice of any four vegetables.
Florentine Supreme: A blend of fresh spinach, cheese and spices.
Canadian Bacon and pinappple.
(Double dough only) sausage, pepperoni, bacon, ground beef, mushrooms, onions, green peppers, green & black olives and grated cheese.
Panzarotti (fried) and Calzone (baked) are delicious flaky pizza turnovers with rolled edges, stuffed with your choice of ingredients.
Sausage, mushrooms, onions & green peppers – 7.15
Choice of any four vegetables – 7.15
Bacon, onions, sausage & BBQ
Canadian bacon and pineapple – 7.15
5.95 Each Ingredients
Each dinner served with Italian salad, garlic bread stick fresh grated cheese.
*Add Meatballs or Sausage +2.30
All sandwiches served on our fresh Turano Bread
Sliced thin and piled high – 5.25
Sliced thin, piled high and topped with mozzarella and baked to perfection – 5.55
In Sweet Baby Ray’s Barbeque Sauce – 5.25
Breaded then fried with melted cheese, lettuce, tomato & mayo- 5.25
Breaded then fried with marinara sauce, mozzarella cheese – 5.25
Home link sausage with our house red sauce – 5.25
Our famous meatballs with our house red sauce – 5.25
Italian beef & sausage – 5.80
Sliced honey turkey, lettuce, tomato, onion and mayo – 5.25
Genoa salami, capicola ham, pepperoni, provolone cheese, lettuce, tomato, onion, pepperoncini & Italian dressing – 5.25
A family favorite – 4.55
Eggplant Sandwich: Sliced thin, breaded, and covered with house red sauce and melted cheese – 5.25
Char-grilled Burgers: This juicy burger is charred to perfection.
Our all fresh, natural ingredient Polish is served with onion and mayo on a French roll – 3.80
Char-grilled Ribeye Steak Sandwich: This one just melts in your mouth. A 6 oz. USDA Choice ribeye grilled to perfection. Served with tomato, onion and spicy mayo on a French roll. – 6.55
Fresh ingredients wrapped in a flour tortilla
Grilled Chicken Ceaser: Chicken breast, lettuce, tomato, and caeser dressing – 5.55
Ribeye Steak: Grilled ribeye steak, romaine lettuce, tomato and mayo – 7.15
Turkey BLT: Honey turkey breast, bacon, lettuce, tomato and mayo – 7.15
Veggie: Romaine lettuce, tomato, cucumber, mushrooms, green pepper and mozzarella cheese. Served with dressing of your choice – 5.55
All Specialities are served with fries and salad
Tangy Baby Back Ribs: Ribs, ribs, ribs! Covered with Sweet Baby Ray’s Barbeque Sauce 1/2lb Slab – 12.75 Full Slab – 17.50
Golden Fried Chicken: Deep fried with a southern flavor. Just the way you like it! 4pieces – 6.50 8 pieces – 12.50
Ribs & Chicken: 1 Full Slab of Ribs and 4 pieces of chicken – 21.95
Large Fantail Butterfly Shrimp: Golden fried to perfection and served with tangy cocktail sauce 1/2lb – 10.95
Golden Fried to perfection and served with tangy cocktail sauce. 1/2lb – 6.99 1lb – 9.99
Serves 4-5 people and comes with garlic bread, Italian tossed salad, and grated cheese.
Add Meatballs or Sausage for 4.95 - *baked with cheese +4.00
Mostaccioli: - 18.95
Ravioli: - 22.95
Italian: Fresh lettuce, cucumbers, tomato & croutons Reg – 4.99 Sm – 1.99
Caesar: A bed of lettuce topped with cucumber, tomato & croutons. Served with Caesar dressing and Romano cheese Reg. – 5.99 Sm.-2.99
Fresh lettuce, tomato, genoa salami, provolone cheese, black olives, pepperoncini and croutons. -7.99
Fresh lettuce, feta cheese, onion, black olives, tomato, cucumber, pepperoncini and bacon. -7.99
Char grilled chicken on a crisp bed of lettuce with tomato, cucumber, croutons, Caesar dressing and romano cheese -7.99
Chef Salad: Fresh lettuce, tomato, cucumber, bacon, Canadian bacon, provolone cheese, black olives, pepperoncini and croutons -7.99
Toddler Pizza: -5” cheese pizza with up to 2 free toppings, specify boy (star shape) or girl (heart shape) - 2.99
Child Spaghetti: -2.75
Child Mostaccioli: - 2.75
Chicken Fingers with Fries: - 3 strips with fries - 3.99
Plain Hot Dog with Fries: - 3.99
(Pepsi, Diet Pepsi, Mountain Dew, Mug Root Beer, Sierra Mist)
– S – 1.00 M – 1.25
Cannoli: Italian pastry filled with sweet cream, topped with pistachios - 1.99
Eli’s Cheesecake: Delicious and creamy cheesecake - 2.99
Tira Misu: Espresso Sponge Cake, layers of custard dusted with cocoa - 2.99


In all the travelling I’ve been doing coupled with the some blog refurbishment I haven’t officially announced that I will be attending my first ever blogger conference, the 2012 Healthy Living Summit in Boston!
You might have noticed my badge though!
I am so excited to attend! I’ve never met any other bloggers in real life so I’m a little nervous but reading through all the recaps from last years event I know I’m going to have a wonderful time! Plus, I’ve already started participating in the event through the WILD HARVEST Breakfast Recipe Contest! When registering for the HLS all attendees were asked if they’d like to receive free WILD HARVEST organic products from SUPERVALU, INC. and create a breakfast recipe to be entered into the contest. Free organic food and the chance to get creative in the kitchen, how could I decline!
When I got home from my first month of travelling my brother told me that I had received a box full of books, which I thought was odd because I hadn’t ordered any. Well it turns out the “book” he saw was really a big box of granola… someone isn’t very observant. The box was full of yummy treats! Animal crackers, granola, raisins, peanut butter, apple sauce, spices, black beans and some delicious looking mango salsa!
The wheels started turning in my head as soon as I saw the contents of the box! I noticed that I had apple sauce and peanut butter something very similar to the ingredients of my new found best snack ever: peanut butter & apple butter on graham crackers! Apple butter is a whole new thing for me, I vaguely remember hearing about it before but had never had it until my recent trip to Gatlinburg. If you’ve never had it either it basically tastes like lightly sweetened apple pie filling pureed and is amazing! When I returned home I checked the grocery store for apple butter but was very disappointed to see the only brand of apple butter was chocked full of high fructose corn syrup, nothing like the homemade jar from Gatlinburg.
The breakfast when I discovered the delicious snack!
So I started brainstorming some peanut butter and apple butter combination recipes. I initially thought of making a peanut butter and apple butter banana bread loaf (which I still might in the future) but the purpose of the showdown is for winner’s recipe to be featured at breakfast during the conference so I needed something that was easier to serve in individual portions. The product of that thought was peanut butter and apple butter muffins!
YourDailyGrace’s PB & Apple Butter Muffins
Yields 12 muffins
Apple Butter Ingredients
1 24 oz. jar of WILD HARVEST Organic Apple Sauce
2/3 cup of organic maple syrup
1 Tb. ground cinnamon
1/2 t. salt
1/4 t. WILD HARVEST Organic Ground Ginger
Messy baking in the Beach House kitchen!
Apple Butter Directions
1. Mix all ingredients into a saucepan over medium heat.
2. Stir often while bringing the mixture to a rapid simmer.
3. Turn down the heat to low and continue slowly simmering for 30 minutes, stir frequently.
4. Allow a spoonful to cool and taste, adjust the spices to your liking.
5. Continue simmering for an additional 15 minutes.
6. Allow to cool. 7. Once cool set aside 1/2 cup of apple butter for the recipe and a return the remaining back to the jar. And you’ll have lots of apple butter to enjoy!
Simmering Apple Butter
1 3/4 Unbleached all-purpose flour or white whole wheat flour
2/3 cup milk of your choice
1/3 cup sugar
1/3 brown sugar
1/4 cup WILD HARVEST Organic Creamy Peanut Butter
2 t. baking powder
1 t. vanilla extract
1 t. apple pie spice (optional)
1/2 t. salt
1/3 cup WILD HARVEST Organic Creamy Peanut Butter
1/3 cup apple butter
1/2 cup of WILD HARVEST Cherry Vanilla, crushed into small pieces
2 Tb. melted butter or vegan margarine
Crushing the granola the old fashioned way,
1. Preheat oven to 350 degrees. Prep a muffin pan with muffin liners or grease the pan.
2. In a bowl whisk together the flour, baking soda, salt and spices.
3. In a separate bowl combine the sugars, milk, peanut butter and vanilla. Mix well.
4. Add the wet ingredients into the dry ingredients and stir until just combined.
5. The next step is layering the muffin batter into the tin. The first layer is a scoop of batter, followed by about a 1/2 Tb. each of peanut butter and apple butter, and then another scoop of batter.
6. Mix the granola with the melted butter. Sprinkle the mix over top of the muffins.
7. Bake for 20 minutes and enjoy!
Bowls full of ingredients…
Layer 1: Batter.
Layer 2: Apple Butter & Peanut Butter.
Layer 3 & 4: More batter and of course, streusel!
Fresh out of the oven!
Look the butters peaking through the muffin…yum!
This muffins looks ready for a showdown!
Ever the procrastinator I am finishing this post a mere 12 hours before the deadline but to be fair I would have been done 24 hours ahead, yay 12 whole hours before! But thanks to internet connection problems at the beach house and then a gigantic “Has my hard drive crashed” scare courtesy of my 4-year-old laptop, I was just a bit delayed. I’m very excited to see what others came up with! I’ve already spied a delicious looking quiche submitted by FoodFash, I know I’d love to have a slice of that at the conference!
We’ll see if they like my recipe I guess because they will actually be recreating all the contest submission! I hope they have a blog on the test kitchens because that would be very neat! I know I have creativity and taste covered but these are quite decadent muffins, however if I had been at home and not a rental beach house I would have made them all vegan by using almond milk and vegan margarine. Making them ever so slightly healthier:) Win or lose it was fun to participate and I cannot wait for the HLS, thank you to WILD HARVEST for being a Gold Sponsor!
*SUPERVALU INC. provided the above WILD HARVEST products for free for the purpose of this blog entry and the 2012 WILD HARVEST Blogger Recipe Contest.


our coffee story
We started this coffee chain with the aim of sharing our passion for coffee. From Italy, France, Greece, Cyprus(2015), Bulgaria (2016), the Coffeeat franchise chain is expanding even further.
With over 13 years in the Greek market, we have gained the confidence of our consumers by offering daily fresh dough products, a variety of delicious sandwiches and healthy salads always in combination with Italian and French drinks. Our snacks are produced in our factory in Greece and so we offer the lowest prices in our Coffeeat stores.
Our manufacturing team renovates your entire store, the equipment we provide in conjunction with our barista professionals will take you on a journey through the magic of coffee and various beverages.
Come to COFFEEAT stores to enjoy unique coffee
We are the only company to combine favourable coffee and snack flavors at the best prices on the market.


This is finally the age when your young child will be able to sit at the dinner table with adults and enjoy most of the same foods. While you may still have to cut his or her food into smaller, bite-sized pieces, it's a wonderful landmark to reach with your child! Here are some guidelines on establishing healthy meal and snack habits with your young child.
Start off right with regular meals
Your child is now ready to have regular meals with the family, and many families have different eating styles. Whether you choose to have three square meals a day or opt for five or six smaller meals, now is the time to develop the same routine with your child. Talk about your family meal routine so your child knows what to expect.
Monitor their behavior between meals to see if a healthy snack is needed to get them through. Signs a child may be hungry include crankiness, fatigue and reports of feeling woozy or unwell. Teaching your child to eat only when he or she is truly hungry – and not when something simply tastes or smells good – will help them develop healthy eating habits and maintain a healthy weight throughout the course of their lives.
Educate them about foods
At the preschool age, children absorb knowledge like a sponge. Now is the perfect time to teach them the value of healthy foods as well as the dangers of eating too many unhealthy foods. You can use food flashcards, computer programs, learning games and educational television programming to teach them about the types of nutrients found in each type of food, and how those nutrients help to fuel their bodies and give them energy.
It's important for kids at this age to learn about moderation. Don't be afraid to let them eat that chocolate cake at the birthday party. Rather, help them understand why they should eat it – to celebrate and enjoy delicious foods with friends, of course! – and why they should limit their consumption.
Choose healthy snack foods
In addition to teaching your kids moderation when it comes to sweets and "junk foods," it's also important to teach them to enjoy and even prefer healthy snack foods, such as fruits, veggies and nuts. Fruits will give your preschooler that needed sugar spike between meals while also satisfying a sweet tooth. Veggies will provide essential vitamins and minerals. Nuts offer protein that will fuel your child's brain and help them stay full and focused until their next meal.
Children love finger foods such as baby carrots, celery sticks and apple slices. Adding a fun dip to the mix – such as peanut butter, honey or a delicious dressing – will help them interact with and enjoy their food even more. Looking for a salty carbohydrate? Pretzels dipped in peanut butter are a solid snack that will give your child the extra fuel he or she needs during that after-school soccer game or play date.
What should you give your child to drink?
Children love sugary juices and chocolate milk, but water is what they really need to stay hydrated. Give your child water to satisfy thirst and help develop a taste for this essential fluid early.
It's OK to offer their favorite fruit juice or flavored milk on occasion – but these should be counted as sugar- and calorie-laden snacks. Help your child understand why these are treats and not regular fare.
Establishing healthy eating habits early will help children maintain healthy weights and fight illness and disease over the course of their entire lives. Help your child be healthy by educating them about food from a young age.
If they do fall ill, FLAVORx makes medicinal flavorings that help children take their medicine. Ask your pharmacist how to get FLAVORx for your child's prescription medication.


Baked Cod Piccata
Yield: 2 people
- 2 cod filets or any white fish
- 3 oz broccoli florets
- 3 oz cauliflower florets
- 3 tbsp lemon juice
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1/2 tbsp dried parsley
- 1 tbsp capers
- salt and pepper to taste
- Add cod filets to a large baking dish sprayed with non stick spray.
- Spread broccoli and cauliflower around the fish in the baking dish.
- Melt butter in a small bowl and add remaining ingredients. Mix well and pour evenly over fish.
- Drizzle vegetables with some olive oil salt and pepper.
- Bake in a 375 degree oven for 20-25 minutes or until fish flakes easily with a fork.
- Cook fish to internal temp of 145 degrees F.


CiTi Donates Fresh Produce to Mexico Food Pantry
The Culinary Arts Career and Technical Education program at the Center for Instruction, Technology & Innovation’s main campus helped feed community members in need during recent challenging times.
On the heels of Culinary Arts students, from throughout Oswego County, finishing their National Occupancy Competency Testing Institute cooking test the week prior to the closure of schools to help prevent the spread of coronavirus, food items that could not be placed in the program’s freezer were donated to the Mexico Food Pantry. Culinary Arts instructor Susan Jerrett said there was a lot of produce leftover that staff members did not want to go to waste.
An entire car full of goods were delivered. Jerrett said that entailed about three boxes of spring mix, a half case of cucumbers, 25 pounds of potatoes, 20 pounds of onions, one case of tomatoes, bags of carrots, celery, three bags of parsley, a head of red cabbage and one box of peppers, among several additional items.
Jerrett said she was thrilled CiTI BOCES CTE Principal Mike Thurlow approved the idea and that fellow Culinary Arts instructor Sam Passer helped packaged, inventoried and delivered the food.
“This was just a small donation, but it may have felt large to some people or families in the community,” she said. “There is nothing too small, that someone can donate, to help prepare your community during emergencies.”
Schools are tentatively scheduled to re-open April 14, including CiTi BOCES programs. Until then, Jerrett said current Culinary Arts students are encouraged to stay busy practicing kitchen safety and handwashing. She also added that students may assist with cooking at home to always help them strive to be their best.


All meals are freshly prepared with all ingredients sourced locally and all meals are cooked to order, there will be something for all tastes on our lunch menu. At the Golden Lion Hotel (Middlewich), we can also provide meals at your request if you have any special dietary requirements.
For any lunch menu enquiries, please don't hesitate to contact us on:
At the Golden Lion Hotel (Middlewich) we have freshly prepared scrumptious meals to get your taste buds tingling.
Lunchtime Menu - Available until 4.30pm
Rump steak & onions served on a floured bap
Gammon steak & egg served on a floured bap
1/4 lb beef burger & griddled onions
1/4lb cheese burger & griddled onions
1/2lb cheese burger & griddled onions
Chicken burger with salad & mayo
1/4lb chilli & cheese burger
Portion of chips


Candied Sour Amarene Cherries in Syrup from Agrimontana
Candied Amarena Black Cherries in Syrup
There are lots of different kinds of candied cherries out there. These are the prized sour black amarena cherries you'll find complementing the best Manhattan cocktails or luxurious cheese plates. Agrimontana Candied Amarene Cherries in Syrup are pure candied cherries in their own juices, with sugar cane and syrup, without added colors, flavorings, or preservatives.
Garnish a panna cotta or cheesecake with a pile of these black cherries and their syrup. Impress your dinner guests and toast with glasses of the prosecco mixed with a bit of syrup, and adorned with a skewered cherry. These sour black cherries will also complement cheese plates, roast pork, and, of course, ice cream!
- 13.7 ounces


The Corner Crab House opened the doors in 1985. We have been open for more than 30 years. We must be satisfying a lot of customers in order to stay open for all these years. There are three principles that we stand by.
The first principle is that we always buy the best crabs available. In order to do this we have joined with several crab suppliers. Crabs are like any other food product. They grow to maturity in different locations at different times. So if the crabs mature in a new location we have the ability to change suppliers and obtain the best crabs possible.
Secondly, our seasoning has always been made to order. Twice each year we sit down with our supplier to review and sample the spices that go into our seasoning.
Our third principle is we guarantee our products. At the Corner Crab House all of the products that we sell has the family’s guarantee. We will refund or exchange any uneaten or unopened crab or food product.
These three principles have helped us to grow in volume and most importantly continue to satisfy our customers. The Corner Crab House buys locally, hires locally and serves the communities of Baltimore. Our customers are not limited to walkins. We do fund raisers for several local church groups and private parties. So stop by the store, say hi, buy some crabs and enjoy them.


General Cooking Tips
1. Use your kitchen scissors. Right now you probably only use your kitchen scissors for opening packaging and bags of milk. But next time you’re trimming fat from a roast, opening pitas or cutting chicken into strips, consider using your scissors! Chefs use them all the time for cutting meats and other food items. It’s probably best to have a pair that are designated as food scissors only. And be sure you clean them very well after each use because they do have crevices where bacteria can hide.


Our gym is now offering nutrition consultation! Did you know that nutrition is the other half of reaching your health and fitness goals? Speak with our nutrition specialist today!
When you schedule your first nutritional appointment, we go over your current eating habits and establish goals, meal plans, and detailed nutritional plan.
We understand that busy live styles can lead to improper meal planning and bad eating habits. Our nutritionist will provide you with the proper recipes and tools to help plan your meals.
Measurement and Monitoring
Our nutritionist will monitor your progress over time throughout the program. This is to ensure that you maintain healthy eating habits over the long-term. Ditch the temporary diets, and start eating healthy today!


Commis chefs are 'junior' chefs - they are usually trainees getting their start in the industry and will work alongside senior chefs who are responsible for their training and development.
And that's exactly what you'll be doing as a commis chef apprentice!
Under the watchful eye of experienced chefs, you'll learn to prepare food and carry out basic cooking tasks in a wide variety of areas in a professional kitchen.
Commis chefs are in demand absolutely everywhere, from chain restaurants to hotels, cruise ships and even the local pub serving up tasty grub!
What Skills Will I Learn as a Commis Chef Apprentice?
- Prepping food items in line with the organisation's recipes and procedures
- Cooking food ready for consumption by customers
- Clean and maintain a safe and hygienic kitchen environment
- Completing any relevant food safety management documents
- Checking and reporting on stock levels to senior staff members
- Operating and using specialist kitchen equipment as required
- Learn to prepare a wide variety of high quality dishes
Earning While You're Learning
If you're looking for one good reason to consider doing an apprenticeship, try this one - you'll get paid to learn!
That's right. Here in the UK, apprentices are entitled to an apprenticeship wage while they're on their programme. That means you'll be learning a fantastic range of new skills from experienced people while being compensated for your hard work.
Please check out the live Apprenticeship vacancies below that are currently being advertised with some great organisations we are working with.
If you haven’t used the www.findapprenticeship.service.gov.uk before you must create an account to apply. Creating an account allows you to:
- apply for an apprenticeship or traineeship
- track your apprenticeship applications
- receive alerts about new apprenticeships


"New card. Donations to continue!"
"thank you for the opportunity to be a part of your wonderful community!"
I donated $25 in support of this campaign.
"In memory of my brother, Ken Haak, a Wisconsin dairy farmer who died doing what he loved the most."
"Hope to see the program continue and thrive."
Founded in 2011, Cloud Mountain Farm Center is a 501c3 nonprofit agricultural education center, based in Everson, WA, and dedicated to expanding regional food systems. Located on a 45-acre working farm, Cloud Mountain Farm Center operates as a living laboratory, training new crop and nursery farmers, and expanding educational opportunities for home gardeners and commercial farmers. Programming at the Farm Center fosters experimentation and the development of diverse, collaborative growing and marketing strategies.
Cloud Mountain focuses on training the next generation of farmers. The Center operates an intensive 8-month farm internship program. The hands-on curriculum covers vegetable and ornamental production, tree fruit management, soil fertility, direct marketing, business planning, equipment maintenance, and more. In three years, 21 interns have graduated; 18 now operate their own farms or work for other farms. After graduating from the internship program, new farmers have the opportunity to lease land, equipment, and storage space to launch their businesses at the Center's incubator farm.
Cloud Mountain strives to make growing information and resources accessible to as many people as possible. Each year, the Center offers over 30 free and low-cost workshops to the community, covering topics ranging from seed starting to cider making. In 2015, these workshops served over 460 participants.
Cloud Mountain is dedicated to improving the sustainability not just of its own farming operations, but of the local farm economy, through research and innovation. The Center manages 8 active crop trials, all intended to identify the most efficient and cost-effective ways to grow vegetables, fruits, and berries locally and organically. These research projects, and others, contribute to a large body of knowledge and expertise, benefiting the regional agricultural community.
Cloud Mountain also serves as the Whatcom County host site for the Puget Sound Food Hub, a regional food aggregation and distribution network. In 2015, the Center aggregated and stored produce from 13 Whatcom County farms, enabling their access to 223 institutional buyers in the region, and facilitating nearly $285,000 in sales of local food.
Cloud Mountain Farm Center is shaping the future of the local food system, but our success depends on you. Help us keep growing food, growing farmers, and growing community by making a donation today.


Welcome, welcome! I’m so happy you stopped by. I seriously never, ever thought I’d have a blog. But over the past few years, I’ve met so many wonderfully creative people with similar interests online through blogs and Flickr swaps. I started feeling like I was missing out on being part of a huge community of like-minded people and I wanted to share in the camaraderie they all seemed to have with each other. So here I am.
As an avid blog reader (I’m following more than 400 blogs in my Google Reader!), I’ve benefited from so many wonderful blogs over the years by finding lots of great recipes, tutorials and crafting ideas. So to reciprocate, I’ve decided to share one of my favorite recipes with you for a wonderfully refreshing drink called Ginger Fizz. It’s like a homemade ginger ale or Italian soda. Once you try it, you’ll never go back to the bland bottled stuff. I also have a funny anecdote to share with you about this drink, which I’ll get to in a little bit.
If you love ginger and fizzy drinks, then I’m sure you’ll love this drink. It’s a very simple recipe and I like to make it a lot in the summer. I try not to drink a lot of pop (that’s what we call soft drinks in these parts) and I find this to be a great substitute. I can’t recall where I got the original recipe online. I remember doing a Google search for ginger ale recipes several years ago after drinking a fresh ginger ale at Big Bowl in Chicago. I actually think this version tastes better than Big Bowl’s. It may be from one recipe or I may have combined several different recipes until I got the result I wanted. If you know whose recipe this is, please let me know so that I can give proper credit for it.
And now here’s the funny story. Whenever I make this drink, I always store the ginger syrup in the same clear, round plastic container. Whenever my husband sees the container in the fridge, he gets excited, because he knows it’s for making this drink that he loves. Well, one time when he was home alone, he saw the container in the fridge and decided to mix up a glass of Ginger Fizz. Only it tasted kind of funny. It turns out that he mistook the leftover chicken broth I had put in the container for ginger syrup! Imagine his extreme disappointment when he took that sip of chicken broth. So now we both jokingly refer to this drink as Chicken Fizz. We still get a huge laugh out of this every time I make it. And now he knows to check food containers in the fridge to make sure they’re not something else.
I’ll just tell you right now that I’m very new to blogging and I’m learning everything as I go. So I’m sure I’ll make plenty of mistakes along the way and sometimes things may not look right. Please bear with me. I plan on posting at least once a week. But as you know, sometimes life gets in the way and that may not always be possible. I hope you’ll come back again soon. And please feel free to leave a comment. I’d love to hear from you.
• 1 cup sugar
• 1 cup peeled & sliced ginger
• 2 cups water
• 1 liter bottle of chilled club soda
• lime wedges or slices
Place the sugar, ginger and water in a medium saucepan. Stir to combine the ingredients. Cook on medium heat until the water comes to a boil; then turn heat to low so the water just simmers. Simmer for 15 minutes with the lid on. Remove from heat and let the pan sit, covered, until the ginger syrup reaches room temperature.
Once cool, strain the syrup using a strainer or sieve. Discard the ginger and place the ginger syrup in an air-tight container. Store in the fridge for up to one week. (But it probably won’t last that long because you’ll drink it all up right away. It’s that good!)
When serving, use one part ginger syrup to three parts club soda. (I usually use 1/3 cup of the syrup and 1 cup of club soda.) Squeeze a wedge (or two) of lime into your glass (I like mine really limey!). Stir to mix everything and be sure to add plenty of ice cubes.
Makes about 4 to 5 glasses.


The Northern Co-operative Meat Company Ltd is an Australian livestock processing facility situated just 50 kilometres inland from the beautiful coast line of Northern New South Wales, Australia.
The Co-operative is recognised in Australia and globally as an industry leader in red meat processing and it is held in high esteem by its peers.
The Co-operative provides customers with a unique opportunity to process livestock including; beef, veal and pork within Australia using the customer's marketing image. The Co-operatives business is to provide world class processing facilities and to enhance the development of its customers.
The Co-operative has all licenses required to supply product throughout the world including; Australia, the America's, Japan, Korea, European Union, Halal and Organic markets.
For general enquiries about Cassino please email email@example.com or look under the 'Contact Us' section for more details.


Come and try something different! You can find Pizza made in the Balkan style in our traditional Bulgarian kitchen. Bulgaria is famous for its quality vegetables and dairy products and its variety of mild spices. We use all of these to give you a real taste of Bulgaria. Pork and chicken are the most common forms of meat, although seafood, fish and veal dishes are also popular! Lamb has a special traditional place in Bulgarian cooking and features in a variety of meals.
BOOK A TABLE NOW
Fresh Balkanic pizza FROM £5.99
Baked Fresh to Order
Free Delivery AVAILABLE
A FAMILY BUSINESS
Donchevi Kitchen is Balkan and Bulgarian Restaurant situated in Worthing town centre. It carries the spirit of Balkan and Bulgarian life and culture; which give the comfort, warmth and hospitality of the Balkan history and enriched by centuries of tradition. The authentic Balkan interior attracts in an excellent and clear way to ancient Bulgaria with its values and culture. We also have a Shopping area available offering real Bulgarian food and drinks – come and try a taste of Bulgaria!
“ I've never tried something so delicious outside of Bulgaria - Thank You!”
"The place is amazing with very friendly atmosphere. We recommend this place to all our friends and family"
Dine with Us
Worthing, BN11 3BG


The straw yellow colour provides a slightly acidic fruity sensation. It gives off flavours of Reinette apple. On the palate, Blanquette proves very fruity, with a pleasant freshness associated with the nice acidic structure and with the effervescence of the product, added to which is a great, delicious sweetness provided by the residual sugar. Sommelier's tip: Its lightness and freshness are a wonderful way to finish off a good meal, with a delicate and sweet note as an accompaniment to chocolate desserts, cream desserts or fruit tarts. Can also be enjoyed in the middle of the day, for a moment of refreshing pleasure.


Tartuflanghe, Tagliatelle Tartufissima 19, pasta with truffle. The Tartufissima is the first truffle pasta ever produced in the world. The “Tartufissima Pasta” began in 1990, thanks to the experience and culinary imagination of Beppe, chef and founder of Tartuflanghe. This home-made pasta has an extraordinary texture given by the hand-made shape, a high percentage of truffle and a great quantity of eggs which enhances the truffle flavour. In 2012 our Tartufissima pasta has been chosen by Oprah Winfrey and included in the “Oprah’s favourite things“, the famous list drawn up by the American anchorwoman for the Christmas festivity.


Embarking on the journey towards a healthier lifestyle, guided by our advice on healthy aging, is akin to embarking on an exciting adventure. As we navigate the ups and downs of the aging process, we encounter notable bodily changes that necessitate creative approaches, including a focus on fall prevention in Lakewood. Amidst these challenges, embracing a well-balanced diet becomes a potent companion, empowering us to unlock vitality, tackle health concerns, and welcome a wellness-filled life.
The Significance of Nutrition in the Process of Aging Gracefully
As we embark on the journey of aging healthily, we quickly realize the pivotal role played by nutrition. Nutrition becomes increasingly crucial as we age, reinforcing the importance of our strategies for healthy aging. Our bodies yearn for nutrient-dense foods to meet their evolving requirements, underscoring the need to include foods rich in beneficial fats and essential nutrients regularly. By doing so, we enhance our mental well-being, stave off chronic illnesses, and build resilience against the challenges of aging. When combined with regular exercise, healthy eating becomes the secret formula for a lively and flourishing life, unlocking our overall well-being to its fullest potential.
Adapting to Changing Nutritional Requirements:
Throughout the Aging Process, Our nutritional needs evolve as we journey through the various phases of life, a critical component of our approach to healthy aging. Our metabolism naturally slows down, necessitating a reduced calorie intake, while specific nutrients become more prominent in nurturing our bodies. During this voyage, it becomes essential to maintain a well-balanced diet that includes beneficial fats and is accompanied by a consistent sleep routine to preserve our overall well-being. With the guidance of extensive research, such as the studies regarding aging and nutrition conducted by The National Institute on Aging, we successfully navigate the complex aging journey, staying true to our commitment to a nutritious diet.
Vital Nutrients for Maintaining Health in Aging Bodies
As we progress through the aging process, our bodies demand certain essential nutrients to sustain their well-being. These include calcium and Vitamin D, crucial for preserving bone health, dietary fiber to support digestion, and B vitamins necessary for energy generation and cognitive function. Consistently integrating these nutrients into our diets can yield substantial health advantages and contribute to our overall quality of life.
Smart Food Choices for Healthy Aging
Choosing the right foods can protect your health as you age and potentially enhance cognitive function. Healthy eating isn’t solely about weight; it’s about overall well-being. The 2020-2025 Dietary Guidelines for Americans offer dietary recommendations for different life stages, emphasizing a diet rich in fresh fruits, vegetables, whole grains, healthy fats, and lean proteins.
Research highlights the benefits of the Mediterranean-style diet, characterized by fresh produce, whole grains, and healthy fats, with less emphasis on dairy and more on fish. A 2021 study of over 21,000 individuals found that those closely adhering to this pattern had a significantly lower risk of sudden cardiac death.
The Dietary Approaches to Stop Hypertension (DASH) diet, low in salt, has demonstrated health advantages, including lowered blood pressure, weight loss, and reduced risks of type 2 diabetes and heart disease.
Another diet, the MIND diet, blends elements of the Mediterranean-style and DASH diets. Research indicates that those following the MIND diet exhibit better cognitive function, including improved thinking, learning, and memory, than those following other eating patterns.
Here are the key dietary recommendations:
- Diversify your food choices by including items from the five food groups: colorful vegetables, legumes/beans, fruits, wholegrain and high-fiber grain (cereal) foods, lean meats, poultry, fish, eggs, tofu, nuts, seeds, and dairy products or their alternatives, preferably reduced-fat options.
- Stay well-hydrated by drinking six to eight cups of fluids, mainly water, daily.
- Limit consumption of foods rich in saturated fats, such as pastries, processed meats, fried foods, and savory snacks like potato chips and crisps.
- Swap saturated fats like butter and cream for healthier alternatives containing polyunsaturated and monounsaturated fats, like oils, spreads, nut butter, avocado, and pastes.
- Reduce your intake of foods and beverages with added salt, and avoid adding salt during cooking or at the table.
- Minimize your consumption of foods and drinks with added sugars, like candies, sugary soft drinks, fruit drinks, and energy or sports beverages.
- Restrict alcohol consumption to no more than two standard drinks a day.
- Consume ‘extras’ or ‘sometimes foods’ sparingly, as they are not part of a regular healthy diet. These include high-sugar, high-fat, and high-salt foods and items like commercial burgers, pizza, fried foods, and fruit juices and cordials.
- Stay physically active and aim for at least 30 minutes of moderate-intensity physical activity, such as walking daily.
In summary, achieving a state of healthy aging is entirely attainable. By following dietary recommendations, such as the nutrition advice we offer for maintaining health, adopting a well-balanced diet, participating in routine physical activities, and emphasizing your overall well-being, you can gracefully age while enjoying a vibrant lifestyle. Therefore, our commitment lies in assisting you throughout this process, creating a community that encourages healthy practices, enhances your overall well-being and happiness, and recognizes the importance of nutrition in the context of successful aging while also prioritizing fall prevention in Lakewood.


Bebeto aims to boost Halloween sales with Spooky Mix
These treats are a limited seasonal addition to the successful Bebeto Gummies 150g share bag range which includes: Sparkling Watermelon, Big Fizzy Mix, Strawberry and Big Mix (seen on TV last year).
Bebeto Spooky Mix is free from artificial colors and flavors, Vegetarian Society Approved Vegan and Halal Certified.
Each pack of spooky-shaped gummies contains four flavors; blackcurrant, apple, orange and strawberry. Bebeto Spooky Mix is available now, RRP £1, from Asda and CJ Lang (select Spar stores).
To ensure the Bebeto brand continues to provide its dedicated fans with a full selection of mouth-watering treats for tricksters this Halloween, Kervan Gida UK is also introducing the Bebeto Trick or Treat Party Box., new for 2022. Each party box weighs 825g and contains 55 mini 15g sachets of spooky mix. Packaged in a convenient gravity-fed color SRP, this packaging format is designed for consumers who want a hygienic option to dispense to tricksters or caterers who come knocking on their door.
Each 15g mini bag features its own unique barcode, making it a Halloween themed convenience store line. The Bebeto Trick or Treat Party Box is available now, RRP £5, from James Hall (select Spar stores), QD Stores and Valli Forecourts.
This year also sees the return of Bebeto’s popular Halloween-themed 150g vegan sharing bags., which include Bebeto Monster Spaghetti, Bebeto Fizzy Fangs and Bebeto Gummy Brains, which were sold exclusively at Asda in 2021.
Bebeto Vegan Halloween-themed Fizzy Fangs and Gummy Brains share bags are available, RRP £1, from Asda, CJ Lang (select Spar stores) and QD. Bebeto 750g Trick & Mix is also back for Halloween 2022, listed at CJ Lang (select Spar stores), QD Stores and Valli Forecourts.


First you want to clean out the pumpkin or squash, then Put into a roasting tin upside down with a bit of water so that it steams and roasts at the same time. You can also bake the sweet potatoes or alternatively would be to steam or boil, but don't cook in a lot of water.
Once cooked, Mash up, or blend in a food processor.... Then take 2 large coffee mugs of pumpkin puree or mash and put into a processor/blender or large bowl and mix together with 2 eggs, 1/2 coffee mug of brown sugar, About 125 ml of double cream, and these spices-1/2 tsp ground cloves, 1 to 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ground ginger. Making sure it is all pureed/mixed together. It will be quite runny.Put into a part baked pastry shell (I usually blind bake mine for about 10 minutes. Filling to about the top and then I take a mixture of the spices and sprinkle over the top. Bake at 180 C fan or 200 oven for about 20 to 45 minutes. It is done when it is set. Put a metal butter knife in and if it comes out clean it is done.
Wow!!!! I just did this recipe from my head!!!!! Hope I haven't forgotten anything. LOL Some folks also add pecans before baking. There are all sorts of lovely recipes out there for using pumpkin. I have a great recipe for Pumpkin bread if you would like that too. Never made a savoury pie with pumpkin.... Hmmmm may have to try that. If making a savoury one I would just chop the pumpkin up like butternut squash and then pan fry it a few minutes with a bit of butter. That would be good with some goats cheese done like a quiche. Ohhhhhh Now you have made me hungry!!!!!
Oh a lovely recipe I have been cooking lately is pan fry the butternut squash and when just tender, sprinkle with basalmic vinegar and a sprinkling of brown sugar. Serve over salad greens and serve with a crostini topped with grilled goats cheese. YUM Our fav starter. I also add some thinly sliced red onion and some sliced avacado if you like.
I will look up my bread recipe, but it is in American so will need to work on the translation for you. We also make cookies with pumpkin. Most of our recipes tend to be on the sweet side with it. I am just learning to eat it as a savoury.
Pumpkin Nut Bread
1 1/2 cups(375 ml) mashed cooked pumpkin(butternut squash/acorn squash or sweet potatoes the orane ones)
1 cup(200 g) granulated white sugar
1/3 cup(80 ml)milk
1/4 cup(65 ml) vegetable oil
2 cups (260g)plain flour
2 teaspoons Bicarbonate of soda(baking soda)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup coarsley chopped walnuts(I would use 1/2 mug or more)
In a mixing bowl stir pumpkin and sugar together. Add milk and oil; mix well. Stir together flour, baking soda, cinnamon, salt, cloves and ginger. Stir into pumpkin mixture. Fold in the nuts. Pour into 4 greased and lightly floured 6x3x2-inch loaft pans(the small ones) Bake at 180c for about 35 to 40 minutes. Cool 10 minutes and remove from pans to cool completely on a wire rack. Wrap and store over night in clingfilm. Makes 4 small loaves.
Butternut Squash and Smoked Bacon Risotto Serves 2 and 1 child (with a bit left for greedy people...) 1 small butternut squash, peeled and diced 1 onion, chopped finely 1 garlic clove, sliced 4 rashers of smoked bacon, cut into small strips 2 tbs olive oil 1 knob butter 300g Arborio rice 1 glass of white wine 1 litre vegetable or chicken stock (fresh or from a cube), hot 50g Parmesan cheese, finely grated Fresh parsley finely chopped Salt and pepper 1 - Heat the olive oil and butter in a large pan. Add the bacon and cook until crisp. Remove with a slotted spoon. Add the onion and garlic and cook gently until soft but not coloured. Return the bacon and rice, and stir until the rice is coated in the oil and fat. 2 - Add the wine and cook until the wine has almost evaporated. Then add the cubed squash. 3 - Begin to add the stock, a ladle full at a time and stir gently in a circular motion until the stock is almost absorbed. Continue in this fashion for 20-25 minutes, until the stock is used up or the grains have plumped up nicely, are almost cooked but still retaining a slight crunch (of course, you cook it to your liking!). 4 - Add 25g of the Parmesan cheese and stir thoroughly. Taste for seasoning, it should need a good grind of black pepper but go easy on the salt. 5 - Serve in bowls with fresh parsley and more Parmesan cheese sprinkled on. This recipe was from - David Halls Web blog He is the bloke that came 4th in the last Masterchef competition. I have made this recipe several times. You can also add other ingredients to the rissoto. I added a bit of apple and some chopped walnuts at serving and it was gorgeous.


The Absolute Best Restaurants on the Upper West Side
Fabulous restaurants on the Upper West Side bring cuisines from Italia to Asia, America to France. And, no doubt, treating yourself and your beloved ones with a delicious meal is a great way to make the most of your Manhattan visit.
Here are a few of our favorites. You may like these absolute best restaurants on the Upper West Side.
Tarallucci e Vino
475 Columbus, New York, NY 10024
Tarallucci e Vino brings the Italian breeze to Manhattan.
Pastries, homemade pasta, crafted Italian coffees… All are the best and made with the warm touch of authentic Italian cuisine.
You can enjoy the dishes at any time of the day. Their every menu (for breakfast, launch, or dinner) is more delicious than each other.
This restaurant cares about sustainability, and they use locally sourced ingredients. And another favorable note about the restaurant: It is pet friendly!
10 Columbus Circle, New York, NY 10019
Per se is a three Michelin starred restaurant which overlooks Central Park and Columbus Circle.
This French restaurant, using French cuisine essentials, serves daily tasting menus, which are vegetarian and non-vegetarian. Their wine menu is awarded, and their delicious desserts manifest themselves in both menus.
This restaurant does not only care about the taste but also the atmosphere. The surroundings in the place and the presentation of the plates are excellent.
217 W 85th St, New York, NY 10024
Eléa means ‘olive’ in Greek. If you like Mediterranian cuisine, you can find all the traditional tastes here.
They mix traditional favors with experimental representations. Their salads, grilled fishes, and spreads like hummus and tzatziki are favorites.
Their menu of seafood is significant. Octopus, lavraki, and tuna fish are the basis of their plates.
Eléa’s main dining room, with the representation of traditional Greek colors and decors, enables you to experience the intimate aura of Greece.
201 W 79th St, New York, NY10024
Nice Matin is an elegant and sophisticated French bistro that brings Parisian foods and qualified wines to the Upper West Side.
It serves you all you expect from a French restaurant with a great range of breakfast options, from omelets to traditional French coffee-croissant couples. In addition, the lunch and dinner menus offer you a unique Paris cuisine experience.
Moreover, their finest French desserts will give you pleasure after your meal.
Tavern on the Green
67th Street & Central Park West, New York, NY 10023
Since 1934, Tavern on the Green has been located in Central Park, at the center of Manhattan.
This one among the best restaurants on the Upper West Side offers a historical atmosphere to taste a classic American menu.
The place is redesigned and offers various dining spaces both inside and outside the restaurant. You can feel the history of NYC and Central Park while eating your elegant meal with the wine you choose from the restaurant’s vast wine list.
434 Amsterdam Ave, New York, NY 10024
If you are looking for exceptional cuisine, Wau is the place you need.
Wau is a Southeast Asian restaurant chiefly based on Malaysian cuisine. Even so, you can find Thai and Singaporean flavors in its options.
It has all kinds of fish and red meat from Asian cuisine, but it especially prioritizes chicken in the food. Further, they have special vegan and vegetarian options inspired by Asian cuisine.
Gallagher's Steak House
228 W 52nd St, New York, NY 10019
Gallagher's Steak House is the address for those who want to taste the past times of New York. It has a history that reaches the 1920s.
Their original steak is their signature. The dry-aged steak is almost a legend. The cocktails are also reputed. Above these tastes, their options vary from chicken and salads to seafood.
The restaurant's ambiance takes you on a journey with its preserved and restored historical design.
A unique experience in The Wallace
The Wallace provides all you need during your visit. In the heart of Manhattan, with luxurious accommodation facilities and dining options, you can let yourself unwind in our hotel.
Explore the spirit of NYC with The Wallace. Book at once!


A mortar and pestle especially designed for the preparation of mustard. The pestle is also the lid for the mortar, so you can soak the mustard seeds and keep the mustard in the mortar. You can use the back of the pestle as a spoon, but also as a spatula, to smear mustard. This set is a hidden recipe in itself; tilt the lid and fill mustard seeds till you hit the bottom of the pestle, grind them, and fill the liquid till the opening. Let it soak and ripe and you will have a very tasty homemade mustard.
1. As a lid
2. To measure the seeds
(fill till the bottom of the tilted pestle)
3. To grind the seeds
4. As a spoon / spatula
Find a client and produce something suited to him or her to use in the kitchen.
Extra: the design of this project was based on the research results of the Portrait of Peculiarities


Eastown Cafe410 Ethel Ave SE, Grand Rapids, MI
Today: 07:30am - 09:00pm
A local pick especially for breakfast, Eastown Cafe offers a deep, affordable, and tasty menu for all times of day.
Choose a Reward
|2 Diners||2 free soups (or salads)|
|4 Diners||4 free soups (or salads)|
|6 Diners||6 free soups (or salads)|
Select this Perk and Continue >>


Space is a problem in the Elddis Accordo 120 on the longer trips, especially food space and if there’s one thing the recent trip to the Lake District and Wales has taught me it is we need to plan meals a lot more carefully than we have had to in the past. In both the lake District and Wales we found campsites that permit online grocery deliveries (many don’t) so we had the opportunity to sort out meals at home, order what we needed and get it delivered straight to our pitch, which worked very well.
Even though we planned the meals we still ordered way too much food, and this is because my wife was taking advantages of the “two for one” and multi-pack offers in a bid to save money. She was also trying to be healthy and make sure we have some salad with every meal. I am all for being healthy but I really don’t want a salad bowl with mychicken tikka, spaghetti and meatballs or sweet sour pork and noodles. Salad is a great side for some meals, but others it simply doesn’t work.
My wife also thought she would try and introduce some healthy snacks and bought fruit, which is fine but neither of us really eat snacks, so the fruit sat there looking less and less appealing as the week went on.
At the end of the first week we had loads of food left over, comprising of all the “free” items on the two for one, the spare tins from the multi pack buys (to save money), the fruit snacks (we didn’t eat) and the salad (which didn’t go with all of the meals we planned). All of the food had to be packed up in the Accordo 120 and then driven over to Wales from the Lake District. At home we try and waste as little as possible, and whilst a lot of the excess we had was tinned goods that would keep and we could take home, there was a lot of fresh stuff which ultimately ended up in the bin, which is not good.
One of the biggest problems we had was that the second week’s shopping was a replica of the first, which meant more fruit, more salad stuff more multi packs and also more two for one offers. We didn’t have mobile internet in the Lake District and there wasn’t an internet café anywhere close to where we were staying so it wasn’t possible to change the second week’s order and cancel a few items. As I am sure you have already guessed we ended up with a glut of food in the second week as well, again a lot of which we took home but even more than ended up being binned. What a waste!
The two weeks away showed us that we need to buy just what we need to make the meals on the meal plan and no more. This means that if we are only having baked beans for one dinner we buy one tin, rather than four to save money and have the “we will just take them home” attitude. This means that we totally ignore the “two for one” offers unless we are going to eat the same meal twice. This means that we are not going to buy salad and fresh fruit and “try to be healthy” when we go away, unless the stuff is actually included in the meal plan. Whilst the multi pack tins do work out cheaper, and yes you can take them home they also take up a lot of space, and it is space we don’t have available. The other problem is when taking them home it is more weight (albeit not much, but it is unnecessary weight none the less) and also more stuff in the van banging around on the drive home.
Trying to save a fiver on buying multi packs and two for one deals is more hassle than its worth, and I reckon it is actually costing us more in the long run, although I don’t think the wife sees it this way. The biggest waste of all is the salad and the fresh fruit, we never eat this when we go away yet she is adamant it needs to go on the shopping list. Hopefully our last two week trip has shown her that we need to change our shopping habits and if we lose out on the two for one deals, or a tin of beans ends up costing 50p as opposed to 43p like it would in a multi pack then so be it. Okay, the actual shopping bill may be a little more on these items but it will save the hassle of storing and transporting them.
About the author
A total motor home newbie with a six year camping background in a folding camper. A keen blogger sharing my experience of researching, choosing, buying and owning a motor home. and every thing that goes with it.
The Motor home


I had a run in with my three year old today. It happens every now and again, where they decide they won’t eat. Today, it was a cheese sandwich that they decided they didn’t want. But I wasn’t in the room (I got sick of waiting for them to finish), so I didn’t know exactly what was happening. Well, they sprinkled water all over it so that the food was soggy. It was disgusting. But I told them that if they didn’t eat it, they wouldn’t get a snack later or a treat after dinner. I told them a few times, as they sobbed, and continued to reiterate the fact that they shouldn’t play with their food like that. After saying this a few times, I finally said, “I’ll set a timer for 10 minutes. If you don’t eat it by then, no snack and no treats after dinner.” The timer went off, 10 sobbing and whining minutes later, and still, no dice. I gave them the ultimatum again, and they said no.
Flash forward to after their nap. “I’m hungry.” I said, nope, no snacks, remember? “But I’m hungry.” Well, you should’ve thought of that when you played with your food and didn’t eat it. Yes, I am sure I sound horrible. I might sound like a bitch who had just had enough. But to be honest, I know that 3 year olds know exactly what they are doing. They can be manipulative little bastards, and I wasn’t playing that game. It’s happened before, and I haven’t given in. I didn’t go this far, but I was fed up and I knew what would happen. They’d get a snack (and save room for it) and then eat a fantastic dinner so they could get a treat. So eff that.
We aren’t really a snacking family anyway. I mean, we have a good breakfast. The kids have a snack mid-morning, then lunch, another snack mid-afternoon (I try to stick to the school timing), and then a dinner (with sometimes a treat after). Sweets aren’t common in our house, so it’s a big deal for the kids to have an oreo or ice cream. I don’t let them snack in between, because I don’t want them to get into the habit of that and then they won’t eat their meals. And it works for us. Most of the time.
So after nap, they had no snack. Even though they complained. I kept reminding them that it was because they didn’t eat their lunch. (Maybe you shouldn’t have played with your food, you little shit.) Then, after dinner, they went into the pantry and said, “but I’m not looking for a treat, mommy, don’t worry.” Hahahaha, no. You can have another slice of pizza (dinner) or a cheese stick or carrots. Good try, though. I stuck to my guns, I’m proud of it. And they survived. They are 100% even though they didn’t have a snack, or finish their lunch, or get a treat after dinner. Win one for the momma.


Having just finished a day at the Iowa State Fair, I have to say that I’ve nibbled on my last corn dog for a while. They’re tasty, but they sure aren’t a very good way to watch your diet. And, although State Fair food can be fun, it’s not very healthful nor is it safe (ever tried fried butter?)!
Midway foods aside, there are some very safe ways to watch after your health with foods. Here, in no particular order, are some of the experts’ “faves”:
One super food I would not recommend, however, is quinoa – not because it’s unhealthy, but for another, sociological reason. Quinoa, a grain-like crop, is high in protein, zinc, and selenium, and it makes WebMd’s list of top ten foods. But, its rise in popularity has outstripped production capacity, so its price has jumped dramatically. Since quinoa is a staple among indigenous peoples of the High Andes, this price increase is making it increasingly difficult for them to afford. So for now, please pick on something else. After all, there’s plenty of broccoli to go around!
We all know that State Fair and other junk food can be fun, tasty, and a special treat; however, we all also know (or should know) that a steady diet of such “cuisine” is not healthy and, in fact, not safe! If you haven’t tried some of my simple suggestions, go ahead … I dare you! Your body will thank you.


SYDNEY SEAFOOD SCHOOL
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Just like the pies your grandma used to make. Each bite of this buttery, sweet pie will make you crave another. I always use fresh, real, all natural ingredients for the best possible taste. People just can't get enough!
I will deliver a delicious, freshly baked, pie of your choice right to your door. Ask me what the best seasonal fruits are or tell me what you're craving. Free delivery within San Francisco!
Apple pie - $40
Berry pie (when available seasonally) - $35
Pecan pie - $35
Pumpkin or sweet potato pie - $30
Fruit galette (single crust, rustic-looking flat pie) - $33
Key lime or lemon pie with graham cracker crust* - $40
Chocolate pudding pie (graham cracker crust option*) - $44
Organic vegetable quiche - $31
*My graham cracker crusts are made completely from scratch! You'll never believe how good a graham cracker can taste until you've tried my delicious, butter, honey and brown sugar beauties. They have no relation to the duds from a box. I crush the homemade cookies, add butter, and press the crumbs into a delicious crust for baking. Seriously, this crust is unstoppable. Om nom nom.
Watch this awesome video to see one of my apple pies get made! http://vimeo.com/54162192
This pie will be delivered right to your door anywhere in San Francisco!


Frosted Carrot Cake
3/4 c. flour
2/3 c. whole grain wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
egg replacer for 3 eggs
3/4 c. honey
1/4 c. oil
1 Tbs. lemon juice
3 c. finely grated carrots ( or carrot/apple combination)
3 oz. Tofutti cream cheese, softened
3 T. powdered sugar
1/2 tsp. vanilla extract
Heat oven to 350. Spray 8″ round cake pan with cooking spray, line bottom with wax paper and lightly coat with cooking spray.
Combine dry ingredients. In a large bowl beat egg substitute, honey oil, and lemon juice until blended. Stir in dry ingredients and then carrots just until blended.
Spread batter into prepared pan and bake until toothpick inserted in center comes out clean (30-35 minutes). Cool in pan for 10 minutes, then turn out on rack and cool completely before frosting.
*Combine frosting ingredients in a small bowl and beat until well blended.


Updated: Oct 17, 2019
I love making dog treat recipes, especially when I know that our dogs are going to reap the benefits of my time with a healthy snack that cost me pennies to make.
The following recipes contain healthy fats, B vitamins, as well as potassium, calcium, copper, iron, manganese, and other minerals. They are super-fast to make, only take about 20 minutes, which is faster than I can drive to the store, and I know what is in them! It is such a win-win! I like to freeze these treats for teething puppies; not only do they feel good on their gums, it keeps them busy for a long time. Our big dogs also love them, and the extra vitamins and minerals are super for their overall health.
Now be careful not to overdue the benefits and overload your dogs with calories, which will make them fat. These are treats and should be given once in a while.
Healthy Peanut Butter Maple Treats
One-fourth cup of water
One-fourth cup of ground flax-seed
One-third of a cup of peanut butter
One tablespoon of maple syrup
Preheat your oven to 350°, line a cookie sheet with parchment paper.
Mix the ground flax-seed with water.
Next, add the peanut butter and maple syrup to the flax mixture.
Drop by the spoonful on a cookie sheet and bake for 10-12 minutes. This recipe makes 12 cookies 60 calories each.
Your dogs will love them.
My next healthy recipe is so easy you will love it. Time-wise, it takes a little longer in the oven but makes a great grain-free, dairy-free snack. The first time I made them, my kids didn't know they were for the dogs and had them half eaten before I caught them! These chews are an excellent source of beta carotene, vitamin C, potassium, manganese, vitamins B5 and B6, and vitamin E.
A sweet potato is 24 calories per ounce, so the number of calories will depend on the size of your potato. A perfect snack for a dog with weight management problems.
Sweet Potato Chews
Two large sweet potatoes
Preheat oven to 250. Line a cookie sheet with parchment paper.
Using a sharp knife, cut the sweet potato lengthwise into 1/4" slices, brush with honey. Bake for 2 hours or until chewy shut your oven off and leave the sweet potato in until cool. Store in an airtight container.


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How To Eat Fruit by Living Nutrition, Dr. David Klein
"How to eat fruit" by Living Nutrition
The Fruitarian Diet
*Sweet Fruits: organges, bananas, apples, melons, grapes, papayas, mangos, berries, figs, dates, cherries, etc.
*Savory Fruits: cucumbers, avocados, bell peppers, tomatoes, tomatillos, squashes, corn, etc.
*Vegetables: leafy greens, sprout greens, celery, etc.
*Nuts and Seeds: sunflower and squash seeds, almonds, walnuts, soft coconut meat, etc.
*Also: coconut water, juices and water.
Food Combining Guidelines for Optimal Digestion
*Eat fruit alone or with green vegetables and cucumbers. Exceptions:
1. Acidic fruits (oranges, tangerines, pineapples, tomato, etc.) combine fairly well with fatty high-protein foods (nuts, seeds, avocado, young cocnut).
2. Eat melons alone.
*Avoid eating acidic fruits with other sweet fruits.
Here's a great and simple method of eating fruits properly, by Dr. Klein
Hope you enjoy the mouth watering pictures too and that they inspire you to go get some!


You’re trying to decide which plants to grow in your aquaponics system; something beneficial to your health, and not something as simple as lettuce… why not grow some super veggies?! I’ve found 6 that are not only extremely healthy but delicious as well- nothing better than your own home-grown organic veggies!
Kale is in high demand right now, so why not grow some not only for yourself, but to sell as well!? Making a little extra money on the side is always a plus. Plus kale is so so so good for you! How so you ask?
- it’s low in calories, high in fiber and has zero fat. One cup of kale=36 calories, 5 grams of fiber and zero grams of fat. It’s also awesome for digestion
- it’s high in iron; per calorie, kale has more iron than beef. Iron causes the formation of hemoglobin and enzymes, transports oxygen to various parts of the body, and helps with cell growth and proper liver function.
- it’s high in vitamin K which helps protect against a range of cancers. It also helps with normal bone health, prevention of blood clotting and with people suffering from Alzheimer’s.
- it’s filled with powerful antioxidants such as carotenoids and flavonoids which help prevent against multiple cancers.
- it’s high in vitamin C which helps your immune system, metabolism and hydration
- it’s high in vitamin A which is excellent for vision, skin and helps to prevent lung and oral cavity cancers.
- it’s anti-inflammatory. One cup has 10% of the recommended dietary allowance of omega-3 fatty acids which help fight arthritis, asthma and autoimmune disorders.
- it’s high in calcium, per calorie it has more calcium than milk which helps to prevent bone loss, osteoporosis and maintains a healthy metabolism
5 more veggies that may not be as super as kale, but are still pretty super are:
- Bell Pepper
They are full of vitamin C and A (one cup a day can provide more than 100% of your daily needs) and work in the body to overpower free radicals. Those radicals can cause illnesses such as high cholesterol and arthritis. Red peppers are especially good for you as they contain a great source of fiber, folate, vitamin k, molybdenum and manganese, vitamin A, C and B6; beta-carotene, and lycopene.
first and foremost they contain lycopene. Tomatoes also protect against various cancers including pancreatic, breast, endometrial, lung, prostate and colorectal. One serving of raw tomatoes is a good source of vitamins A, C, K, folate and potassium. They also have the ability to reduce chronic pain.
- White Onions
for those suffering from diabetes, onions can significantly help cells respond to insulin. Onions also contain over 20% of the daily intake of chromium; chromium is depleted with diets of refined sugar, white flour and lack of exercise. Onions are a remedy for a common cold, cough, fever and sore throat- juice of fresh onion with honey can help cure a sore throat.
- Purple Eggplant
many people take medicine on a daily basis to lower their cholesterol levels, however eggplant juice can reduce blood cholesterol significantly as well as improve blood flow. The skin of eggplant can also help in reducing the risk of colon cancer. Looking to lose weight or have better skin tone? Eggplant can do that too!
- Orange Sweet Potatoes
this tasty veggie contain vitamins A and C, manganese, copper, B-6, potassium, iron and fiber. These nutrients also have anti-inflammatory properties so they reduce the severity of asthma and rheumatoid arthritis. They have also been shown to improve the health of smokers or those who inhale second hand smoke.
Rather than having to purchase all these veggies, why not just grow them organically from the comfort of your own home?! There are so many health benefits that you do not want to miss out on, not to mention the potential of having your very own veggie stand and envy of all your friends!
What has been your favorite plant to grow with your aquaponics system?


Food waste is a world wide problem that needs to be solved quickly if we want to feed the next generation.
Fortunately new technologies enable us to grow food in places otherwise impossible.
Case in point: Growing Underground – a company based in London who are using World War II bomb shelters to grow vegetables. In case you missed it; that’s vegetables growing underground – and all year round and pesticide free!
Well I’m glad you asked out-of-nowhere-Robb!
They are using a way of growing vegetables without soil called hydroponics. Instead of soil, the vegetables are suspended in water filled with nutrients and instead of the sun they use LEDs. This allows them to grow vegetables really close to the customers which saves on fuels for the trucks that normally would have delivered the greens from a farm in the middle of nowhere.
If you want to see it in action check out this video from YouTube channel Sorted Food:
Or even better, if you are in London between 30 October and 3 November, check out the Yfood Tech Week where there are many more innovative ideas to how we can produce food more sustainably!


Provides detailed dietary education on carbohydrate content of foods, carbohydrate counting based on insulin and/or medication regimen, the importance of balanced meals including healthy fats, optimizing fiber intake, the benefits of select herbs and spices on glucose control, appropriate supplementation and the importance of physical activity.
General Healthy Eating
Provides dietary education on general healthy eating such as MyPlate, the Mediterranean Diet, the importance of healthy fats, individualized meal planning and medically warranted diets (e.g. Gluten Free, Lactose Free).
Provides detailed dietary education on weight loss strategies, individualized meal planning, appropriate supplementation, general healthy eating and the importance of physical activity.
Provides dietary education on nutrition-related diseases such as cardiovascular disease, diabetes, hypertension, cancer, metabolic disorders, obesity, eating disorders and celiac disease.
Provides detailed dietary education for women of childbearing age (i.e. appropriate supplementation and general healthy eating), women who are currently pregnant (i.e. individualized meal planning and appropriate supplementation) and postpartum nutrition (i.e. lactation and individualized meal planning).
Provides dietary education for infants, toddlers, children and adolescents on general healthy eating, picky eating, food allergies/intolerances, malnutrition, sports nutrition, weight management and pediatric disease management.


What You Had To Do To Lose WeightAs you will inevitably learn on your path to losing weight, effective weight loss is not only about watching what you eat, but much more about changing your lifestyle. This means changing your habits and how you approach your day-to-day life. Read this information to help you throughout the process.
Reading food labels diligently, will get you on your way to food loss. Make a habit of reading the labels before you eat or purchase a product, paying special attention to the serving sizes. You'll be surprised to realize just how many calories you are consuming in some of your favorite snacks. It's a lot easier to say no to a treat when you know just how bad it is for you.
Splitting your restaurant meal in half, reserving a portion to eat and a portion to take home with you, can help you stay on track with your weight loss plan. Remove all temptation to overeat by requesting that the waiter put half of your meal in a to-go container before he even serves you the meal.
Get dieta cetogenica ketchup of the red meat in your menu in order to lose some weight. Red meats are unhealthy because they are high in cholesterol and saturated fat. Cut out red meat and go for meats with less fat, including chicken, turkey, and different kinds of seafood.
A good way to lose weight is to simply serve your food on a smaller plate. By doing this, you'll deceive yourself and you'll think that the portion of food will be enough. You'll be satisfied with the portion in front of you and you'll be less likely to overeat.
A great way to lose weight is to search online for health-food recipes. Eating healthy can become extremely bland and boring if you don't get inventive in the kitchen. No one wants to eat the same food over and over again. There are thousands of healthy recipes readily available online.
Weight loss will hit a wall after a while. That's just the way it is. In order to stay on track, try tricking your metabolism after a few weeks on a diet. Eat around 200 to 400 extra calories a day for 3 to 4 days, and then remove 400 to 600 calories from your diet. Your system will reboot, so to speak, and you'll pick up where you left off with burning that fat.
Whole-grains are complex carbohydrates which take longer for your body to break down, which means that when you eat them you stay fuller longer, and the gradual release of energy from these foods means that you avoid cravings. Refined grains are simple carbohydrates, as they are quickly broken down into glucose by the body - avoid these. http://pincement9vallie.blogdigy.com/strong-suggestions-about-getting-the-proper-amount-of-nutrition-4180314 of grains, such as pastas and cereals, can be gotten in a whole-grain variety.
Try to go by how well your clothes fit, instead of constantly checking the scale. Keep the scale out of your head. Weights could vary from one person to another. This means that target weights are different as well. This makes trying to target a specific weight tricky. That is why clothing size is important. Those smaller clothes are specific to you.
Keeping hydrated is one of the tricks when loosing weight. Many times people think they are hungry, though really they are slightly dehydrated. Once you start drinking water throughout the entire day, you will see that you end up eating less, and will lose weight. You will also be constantly flushing out all the toxins in your body.
An all-natural diet does not have to be your goal, but eating fresh fruits and vegetables is certainly preferable if you're really serious about making a lifestyle change. Your diet shouldn't only be about losing weight; it should also be about getting in shape and staying as healthy as possible.
Make sure you are getting some exercise while you are on your diet plan. Exercise in any form is great for helping you to lose those excess pounds. You don't have to have a gym membership to workout either. You can run, do sit ups and push ups and that will help you in your weight loss efforts. Walking is also another great way to help you lose weight. Try and stay active, get your body in motion to lose the weight.
Don't let your food touch! When filling your plate for a meal, think in terms of having only one plate, no seconds! Also, don't let your food touch. Keep the mashed potatoes in one pile, the pork chop in another and the broccoli in another. That way you are much more likely to not overeat because, in effect, you are controlling your portion size.
Eating at home is the best way to control your food choices and avoid temptation. When you eat out at a restaurant, you will be tempted to choose delicious meals that might not be healthy for you. Staying in to eat also means spending less on food.
Who would have thought that brushing your teeth is not only good for oral hygiene, but also for weight loss? Research has shown that brushing your teeth after you eat slows your appetite, and you will also be less likely to want to eat so you keep that fresh, just-brushed feeling for a while.
Only eat when you are hungry. Some people eat because they enjoy the taste of the food, because they are stressed, depressed, or for other reasons. Eating when you are not hungry is a sure fire way to gain a great deal of weight. These extra calories will add pounds quickly.
In order to keep your weight loss on track, it is a good idea to keep track of your progress. Once you see that your efforts are paying off in the ways you were hoping, you will be more likely to stick with what is working. Also, change things up so that you do not run the risk of getting bored.
To lose weight quickly, and yet safely, you need to eat a diet that is rich in colorful fruits and vegetables. There are many different ways that you can prepare them so that they are appetizing. Unbelievably, you can actually be excited to eat healthy foods once you know how to prepare them!
7 Best Yoga Exercises for Weight Loss & Flat Belly
We all know that fat loss yoga is a thing. The reality is that yoga can bring in front a very good way to lose weight naturally. But which are the Best yoga exercises for weight loss? This can be a bit tricky to figure out, which is why we created a list with the best daily yoga routine for weight loss. 7 Best Yoga Exercises for Weight Loss & Flat Belly
While coffee itself has almost zero calories, when you go to a coffee shop they often add hundreds of calories through sugar, creams, and other flavorings. Some coffee places now offer low calorie options but the best choice is always to avoid these extras and simply drink a black coffee.
You may not see results immediately when you try to lose weight, but follow these tips and you are sure to see results in a short period of time. Results will excite you and keep you moving to your ultimate weight loss goals. Use these tips and keep yourself motivated so that the weight continues to come off.


I made some chili for the ward chili cook off . I cooked the chili all day long and I thought that my chili didn't turn out very good at all. I used beans that I had soaked the night before, and even with cooking them all day they still came out a little hard. I decided to take my chili anyway, I am glad I did because I won third place in the chili cook off! Yeah, I was so shocked, I still cant believe it. I wonder if the andes mint chocolate chip that Scott threw in the chili made the difference?!
Jenny DeCow's award winning Chili
3 cups pinto beans (soak them the night before)
2 15 oz cans petite diced tomatoes I used chipotle flavored
2 15 oz cans tomato sauce
1 15oz can of black beans
2 lbs Hamburger
1 onion (cook with hamburger)
2 pkgs chili seasoning
1 andes mint chocolate chip (optional)
Cook pinto beans on low for about 3 hrs, drain. Add tomatoes and tomato sauce and one pkg of seasoning. Cook on high for about 3 hrs. Add black beans and cooked hamburger, onion and chili seasoning. Cook until your ready to eat.
So, there you have it. That is how I made my chili. I didn't even get a chance to eat it.
Rockin’ the Slopes Sweepstakes...
3 months ago


The pastry-making is perhaps the best celebrated of all Sicilian specialties, with a range of products able to satisfy the most exigent gourmet. More and better than any other foods, our pastry specialties show the signs of the many dominations that have ruled over this Island throughout the centuries. The pastry-making is considered a realm of fantasy, that gives life to much elaborated and often symbolic shapes.
The Modican Chocolate is one of the best appreciated products of the Sicilian
pastry. It has a rectangular shape, 15cm long, and can be divided into four
smaller bars. It is prepared according to a traditional recipe dating back to
the Aztec ancient civilization and handed down to us by the Spaniards.
Upon entering a traditional "dolceria modicana", you'll smell delicious flavours coming from the genuine ingredients used in the chocolate-making, such as bitter cocoa paste, sugar, vanilla, cinnamon and cocoa butter.
The basic ingredients are 500gr of sugar semolato, 500gr of bitter cocoa paste,
either a cinnamon or a vanilla roll, and a cocoa butter bar.
The latter is specifically required to amalgamate all ingredients.
In the past this chocolate was prepared using some specific utensils, like the "spianatoio", an half moon shaped tool, made of lava stone, where all ingredients were low-heated and mixed. They were also rolled with a stone rolling pin, whose weight varied according to the different working steps.
Today the chocolate-making uses modern saucepans, but has preserved the traditional pans which are commissioned to the fewest tinsmiths left.
The traditional recipe requires ingredients to be rolled three times in the refining process.
The mixture obtained is placed into rectangular forms that give the chocolate their well-known shape. Before it solidifies the forms are lined up on a large wooden tray that is beaten against a marble table top, serving to expel air bubbles and leave the top side of the bars shiny and smooth. Then chocolate is left to cool down for about 24 hours.


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See full guide here. It was a HUGE collaboration!
The healthy hut on Judah Street, dubbed Judahlicious, is known for its acai bowls, super smoothies, raw food, and vegan options. This mini-detour is just off the Great Highway and perfect for those warm and sunny bike trips along the Pacific coast.
Judahlicious, 3906 Judah St (between 44th and 45th avenues), Outer Sunset; 415-752-7799.
Trouble Coffee Co.
Looking to stir up some trouble on your bike route? Swing by Trouble Coffee Co. and treat yourself to some extra-strong sips and a cheese and bacon brioche (yes, please)! Nothing hits closer to a biker’s home than crave-worthy coffee, delicious carbs, and a day of cycling.
Trouble Coffee Co., 4033 Judah Street (between 45th and 46th avenues); 415-682-4732.
Tell us a place that has a Manchego cheese plate to-go, and we’re there! That’s why Acre Cafe nabs the attention of weekday bike commuters and lunch-goers alike. Not only does it sit pretty in the middle of the Presidio, but it feeds pretty, too. Organic goodness served at reasonable prices make this stop a divine one.
Acre Cafe, 1013 Torney Avenue (between Bike Route 4 and General Kennedy Avenue); 415-561-2273.
Photo via Refinery29.com


I am a wannabe homesteader. Last year I began the journey into self-sufficiency, and this year I hope to produce (with the help of our animals:) all of our dairy and meat from our 2.5 acres along with much of our veggie needs. My husband and I are hoping to open a small business selling goat milk products in the next few years. We raise Nubians, which in our opinion are the most beautiful goats in the world. I have also started a small Chantecler chicken flock this past year and I am enjoying these very rare birds (less than 2000 left in the world). Feel free to ask questions and look around!
Some pictures from our farm 2009!


Hot Rod Bob’s five Gourmet Salad Dressings come from the creative kitchen of Hot Rod Bob in Oxford, Michigan. Our all-natural products are packaged in glass bottles, are gluten-free, have no trans fat, very low-to-no cholesterol, no MSG and still taste great!
They are outstanding on any salads, as marinades for meats and fish and as overall cooking sauces. Since we don’t add any additives or preservatives, we suggest you SHAKE the living daylights out of each bottle before serving. A small price to pay for such goodness. Enjoy!


Perfectly sauced & tossed.
Pronounced poh-kay, this delicious raw fish salad is typically served as an appetizer in Hawaiian cuisine.
Poke is one of the freshest, tastiest and healthiest foods around! Did you know that you can consume 4 ounces of poke for just under 150 calories, only 5 grams of fat, and 24 grams of protein? Unlike sushi, poke is served with a large variety of veggies and fresh marinades. Glutinous rice and mayonnaise need not apply!
Poke is also great for getting in those important, heart-healthy omega-3 fatty acids which help protect your heart by lowering your blood pressure and heart rate while improving other cardiovascular risk factors.