Pick your style, your flavour and your filling.
We have delicious cupcakes and wonderful cakes in 3 styles: It's My Jam, Deeply Drippy and Nearly Naked.
Think strawberries, lingonberries, sea buckthorn, raspberries, blueberries and apples.
We want to offer the best tasting pastries as possible, so work with seasonal ingredients when it comes to our fresh fillings and flavours. Tasty fruit and berries and edible flowers will be on the menu, either fresh or preserved depending on the season. Keep an eye on our Instagram account to see what's available to order.
Bite-sized treats that are perfect for fika. It's cake in a new form, mixed with Rscued Juice, rolled in chocolate and coated with cake crumbs or fruit powder. We have our regular cake flavour options as well as seasonable editions.
If you're not a superfan of cake, this is the perfect choice. Delicious biscuits in the shape of letters or numbers which are layered with you guessed it, Crème Mousseline (yummy thick custard) and decorated with some of our favourite things like chocolate, seasonal flowers and fruit.
Biscotti and cookies are a favourite at WHISK, whether it's an oat biscuit or a Christmas tree shaped treat, all are welcome and we will have an ever changing selection in store.
The climate crisis is just that, a crisis! We need to do things differently and we want to do our bit by showing everyone you can enjoy a slice of cake but in a more sustainable way. We produce products with organic and locally sourced ingredients (except the chocolate)* in reusable packaging. We can lend you a box to take your treats home in, or you can bring your own and get a cupcake on us! We want to support local producers and highlight the benefits of buying food with a smaller carbon footprint. If you want to know more about any of the ingredients just drop us a line and we'll be happy to chat.
If you're looking for something unique we offer custom cakes, more info here.
Here are the individual prices and include VAT
|Cupcakes||240 SEK (box of 6)|
|Mini Cupcakes||240 SEK (box of 12)|
|Cake Truffles||15 SEK|
|Biscuits and Cookies||35 - 45 SEK (depending on the biscuit)|
|Little Party Cake (10cm | 4")||from 480 SEK
(feeds 6 Party slices or 10 Tall slices or 20 Treat slices)
|Perfect Party Cake (15cm | 6”)||from 680 SEK
(feeds 10 Party slices or 20 Tall slices or 40 Treat slices)
|Celebration Cake (20cm | 8”)||from 760 SEK
(feeds 12 Party slices or 44 Tall slices or 88 Treat slices)
We offer gluten and dairy free as well as vegan options
Click on the Cake Sizes above to see how to cut your cake
We have our beautiful WHISK cake and cupcake boxes which are available to borrow with every order. We also have items that will elevate your order such as cake stands and cake toppers available to rent. Just let us know what you need and we will do our best to help.


“If I'm honest, I didn't think there was a lot to learn, but once you went over how the food we eat could reverse diabetes, it was like night and day for me. Thank you so much for this, Andrew!” - Keith G. | Madison, WI
You're about to discover...
Simple formula to safely & permanently improve your Diabetes
How nutrition can LITERALLY REVERSE your diabetic conditions
How to easily lower your daily and average blood glucose
Learn why you are doing all the right things but not getting any results
You're newly diagnosed or you've struggled with diabetes for years
You're pre-diabetic and you want to prevent the downhill slide before it gets worse
You're sick & tired of your weight going up and down
You're confused by Diabetic food lists and Diabetic recipes
"...the best investment I could make in my health. I've joined diet programs including one with my doctors office; I've watched family members work with nutritionists; etc. and in my opinion the course material and knowledge Chef Andrew provides is leaps and bounds over anything I've experienced in the past."
- Rita D. | Texas USA
Who Is Chef Andrew?
Chef for 25 years
4 certificates in Cuisine & Pastry from Le Cordon Bleu in Sydney, Australia.
Degree in Nutrition & Foods for 20 years
Studied Medical Nutrition Therapy in school and learned the power of eating well
Meal service for women undergoing chemotherapy for breast cancer


Total: 6,025 grams/13.3 pounds
For this trip, food was essentially fuel, so no fancy/delicious freeze-dried meals to be reconstituted during extended breaks – that just wasn’t going to happen.
Each day had the same menu in its kit, and calories totaled ~4,750 calories/day. I brought five days of kit. Breakdown of each day consisted of:
- Large bag of raw cashews/sweetened coconut strips/sesame seed-coated almonds
- Small bag of Walnuts/chocolate covered raisins
- Small bag of orange slices candy
- Large bag of Perpeteum
- Small bag of Sweetened mango slices
- Small bag of Jerky
- 1 5-hour Energy
- 3 packets of Starbucks VIA
Overall, the system worked pretty well. Changes for next time? More chocolate, perhaps more sugar in general, split the large bag of raw cashews/sweetened coconut strips/sesame seed-coated almonds into one or even two separate small snack bags, more salt (even supplement by using electrolyte packets), more ready-to-eat proteins (vegetarian protein pairings weren’t perfect in the above).
My morning ritual was to pull out of the five pre-made bags, and put some of the smaller baggies in my UD Utility belt, and the rest of the food in the back mesh pocket of the Fastpack 45. If I had a good water supply, I’d mix up some Pertpetuem, and perhaps add in a 5-Hour Energy/VIA, then sip on that for about an hour or so. If I had any food left, I’d roll it into the next day’s rations.
I packed these for 5 days, but I was out for 6 days, and 10 hours (roughly). On the fourth day, I started rationing – mostly by saving some of the raw cashews/sweetened coconut strips/sesame seed-coated almonds I brought, which I seem to never be able to finish. By the seventh day, this is really all I ate.
I talk about my ideas on nutrition for trips like this in the below video,


Uber Eats is spicing up its user experience by introducing an AI-powered assistant and broadening its payment options.
The company announced these exciting changes on Wednesday, promising a more curated and convenient service for its users.
The AI assistant will help food lovers explore a variety of culinary delights and find tantalising deals. Additionally, Uber Eats will feature a dedicated section called "Sales Aisle" to highlight promotional offers. These enhancements are set to roll out either later this year or in 2024.
AI is becoming a hot ingredient in the food delivery industry, with companies investing in this technology to offer personalised services. For instance, Instacart launched "Ask Instacart" in May, an AI-powered tool that assists customers with their grocery shopping queries. Similarly, DoorDash is developing an AI chatbot, "DashAI", to expedite food ordering.
Uber is also expanding its payment options, partnering with federal healthcare programs like Managed Medicaid and Medicare Advantage. From 2024, Uber and Uber Eats will start accepting relevant waiver payments. Moreover, recipients of the Supplemental Nutrition Assistance Program (SNAP) will be able to use their waivers to purchase groceries on Uber Eats in 2024.
This move indicates a strategic push to reach low-income households and secure a larger slice of the market share, mirroring efforts by competitors DoorDash and Instacart, which already accept SNAP waivers on their platforms. As competition heats up, Uber Eats' latest enhancements could be the secret sauce to winning over more customers.
Made with TRUST_AI - see the Charter: https://www.modelprop.co.uk/trust-ai


St. Mary’s Food Bank Alliance is a community-based organization in Arizona, consisting of individuals, corporations, and private grants that are geared towards ending hunger in Arizona.
Over 2 million Arizonans lack consistent access to adequate food every year.
Christ Church Lutheran has recently partnered with St. Mary’s, in order to create a mobile food pantry that takes place on our campus. The pantry runs for two hours, every second and fourth Wednesday of the month.
The cost for Christ Church Lutheran to host this mobile food pantry is exactly $0. We don’t pay for the food or for the delivery. We also don’t have to worry about safely storing the food on our campus. Everything is given away, the same day it arrives.
We simply receive the food, sort it, bag it, and carry it to cars. Any team of dedicated volunteers could run a mobile food pantry; it does not require a paid staff member.
The families that attend this food pantry were already coming to our campus every week for Christ Cares for Kids, a service which provides free diapers, clothing, and resources to young families. We just put the mobile pantry in the parking lot of Christ Cares for Kids, so they do not need to expend any more time/energy from their week.
At our first mobile pantry we were able to give food to 67 different families, which ultimately helped to feed about 300 people. This past week, we were able to provide food to 84 different families or 437 individuals. In two weeks, by the grace of God, we helped provide food to over 700 people.
$0 to operate. $0 cost for people receiving food. It’s hard to beat those margins.


Welcome to our restaurant! Come and try our dishes!
We use only non-processed ingredients and pure spices to bring out the natural flavor of the foods.
We pick out the fresh vegetables from our suppliers everyday; therefore, there is no canned or frozen vegetables used in the restaurant.
We have chefs from different regions of China who prepare the original and local Chinese dishes to perfection.
Our website is still under construction. Contents are subject to changes. Sorry for the inconvenience.
Pure spice restaurant is very good for family and friends, it can hold the party for up to 140 people
Hungry? Order online now!
Order your favorite food online at your convenience.


Our flow controls are made from high-quality materials that meet regulatory standards for hygiene and safety in the food and beverage industry.
They are easy to clean and sanitize, reducing the risk of contamination and ensuring the safety of your food & beverage products. Our Flow controls offer precise and accurate control of liquids and gases, ensuring a consistent flow rate throughout your production process.
With SVF’s superior flow controls, you can easily adjust flow rates to accommodate changes in your production process or to meet the demands of different products. This flexibility makes our products ideal for a wide range of food and beverage applications, from filling bottles and cans to mixing ingredients and controlling fermentation. Contact our expert team online today.
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Stay up to date with our new webinar series
Our Engineering Resources are designed to provide technical information to support the activities of designers, engineers, and consultants involved in the process design and flow control system.
SVF offers webinars, how-to videos, application tips, product overviews and other video content for customers and industry professionals. Sign Up for alerts.


“Angel Eyes” or, as I like to call them to annoy my friend Charlotte, “Bloody Cookies”.
So, it is that time of the year and my German flatmate decided to bake some traditional German cookies. Listening to traditional German Christmas songs.
Here is the recipe (this is indeed becoming a baking blog).
1 pinch of salt
200g cold butter
Jam of your choice
1. Mix all the ingredients, except the jam, and leave the dough in the fridge until it’s not sticky anymore.
2. Make small balls out of the dough and place them on a prepared baking tray. Use your thumb to make a small indentation in the middle of each ball and fill the hole with jam.
3. Bake the cookies at 150ºC for about 20 minutes (keep looking, though. If you let them cook a bit too long the jam will spill and they will look just like the bloody cookies in the picture).
Now here is the song to listen to while you bake:


So let's start at the beginning, branding is a marketing term and is often used to advertise your business. First of all take a look at your favorite restaurants. Do they have graphic, name, or symbol they use for their company that you recognize? Is their a slogan, jingle, restaurant design or song that let's you know immediately who it is? When you think of a certain food are they the first and only restaurant that you think of going to? If you could think of at least two or three restaurants then there a good chance that these restaurants are doing a good job of branding.
To brand your restaurant you need to think of it more as a company. A business venture that you are investing in to make a profit and provide a service to other people. Most likely your service is food. Food should be the first thing you'll capitalize. Go through this checklist to help you brainstorm ways to market your business.
1. What is your restaurant's name? Is it unique? Is it memorable?
2. What is unique about it?
3. Is there a special dish that you are famous for?
4. Is there a famous chef working for you?
5. Do offer outstanding customer service?
6. Is there a theme or mood/feeling associated at your restaurant?
7. Are you in a unique location? Easy to find? Hard to find?
8. Is there a store or another company associated with you?
9. Is there an interesting sign for your restaurant? A symbol? An animal? A cartoon character? Colors? Spokesperson? Sponsor? Celebrity?
10. Has your business changed, or will it change in the future? Has it remained unchanged for years?
11. Is there a slogan/line/word associated with your company?
These are good questions to help you get started. Most likely you were able to answer "yes" to one or more of the above. If so, you can probably think of something you'll want to use as your foundation and then grow you're idea from there.
The whole idea behind restaurant branding is so that customers in your local area, or perhaps across the country see or hear something and they automatically think you first. Don't you want to be there first choice always when going out for steak, enchiladas, sandwiches or pizza? Whatever your market, when doing your next advertising campaign, think about branding so that you can always be number one. You can always used your display or equipment to display some promotion such as a $2 Off your latest flavor on your ice cream display freezer.
Benefits Of Restaurant Food Pictures
Appetizing pictures will tell your story far more effectively, than a waiter describing the dish. With technically advanced photography combined with the limitless possibilities of the Internet you have the option of presenting your food virtually to prospective customers and food lovers.
If anyone wants to invite guest for a meal, they can show the enticing fare that is on offer, which is hard to resist. Photography has advanced in techniques to brilliant standards. Restaurant food pictures can be taken to look almost real and to stimulate appetite and produce actual hunger pangs. You will have people queuing up to eat your food lured by the delicious and realistic pictures of various dishes on the website. The food photo search engine is proving to be a popular way of discovering new restaurants to eat.


An elegant and comfortable setting, attentive, impeccable service and a cuisine rich in regional specialities to satisfy the most demanding palates. Squisiterre is the heart of the Hotel Terme Antoniano, a perfect blend of pleasure and good health.
At the Hotel Terme Antoniano we are committed to helping our customers with their dietary needs. We provide special meals for kids, for people with food intolerance and coeliac disease as well as for vegetarian and vegan guests.
Because wellness also comes from the art of good cooking.


EXPERIENCE the benefits of Intermittent Fasting!
Like Italian Food? Here it is! The Gluten Free Parmesan Zucchini! As you will see in the video below, Italian and Mexican food are MY FAVORITES! But what do you see when you sit down at one of these restaurants? Chips and Salsa, bread and Alfredo sauce, tortillas, noodles….gluten galore! And not only that, those […]
HEALTHY TURKEY CHILI Do you have an hour on a Saturday or Sunday to whip this up for the week? This batch is scrumptious and served two of us 2 cups each with a side salad for 4 days! It is packs a protein punch, has healthy carbohydrates and fats, and is loaded with vitamins, […]
Red Wine & Sulfites? What are the Health Indications? Myths, conflicts, debates. So much out there in regards to your health, your food, and your wine. So do you need to try to look for wines without sulfites? Do you have a “sulfites allergy”? Is it true that the sulfites in wine cause a headache? […]
My Top 5 Herb & Spices for a Happy Thyroid and Gut Preventative health. Why wouldn’t we at least give it a chance? These 5 herbs and spices have numerous studies showing that they have multiple benefits to our health, and specifically in supporting our thyroid and digestive system. It takes discipline to take steps […]
How to AND how NOT TO address weight loss while in the role of the supportive spouse.. Here are my suggestions for being a supportive spouse, and in non-condescending way that will not send your loved one running in the other direction, creating EVEN MORE distance between them and their best self. In this blog […]


Welcome to Ciao!
In fulfillment of Luca's belief and Italian heritage is that dining is an experience, all we can prepare and provide is food and ambiance, at that, we want the best for you. You are a most welcome guest and that is where it begins....
The cozy, intimate atmosphere gives a comfortable and familiar feeling, with an open kitchen to enhance the dining room with aromas. The menu incorporates traditional and contemporary Italian fare, always with the selection of the finest and freshest ingredients. Luca's creativity is inspired by the natural bounty of seasons and time honored tradition of meals prepared by hand and at the moment they are ordered.
Please contact us for reservations or any of your catering needs.


Bertagni’s story begins more than 130 years ago, in 1882, in the Luigi Bertagni’s workshop, the homeland of tortellini. Bertagni Fresh Pasta is sold every day on 5 continents, in the best delicatessens of food specialties, and through the Premium brand of the most important international retailers.
Our filled pasta is made perfectly and with care! It is delicious, it does not open during cooking, it is beautiful, rich in flavor and can also be eaten with just a drizzle of extra-virgin olive oil and a sprinkle of Parmigiano Reggiano. It is not necessary to accompany it with a sauce!
Dimensions, texture, unique shapes and rich fillings and refined flavors, make our filled pasta perfectly recognizable on the market.
What is the proof of the quality of our product? Once you are done eating one dish, you want to eat another one, RIGHT AWAY!


According to the ancient Yogic and Ayurvedic texts, an obese person has a very vulnerable health. The obese are more likely to develop heart disease, orthopedic problems, high blood pressure, diabetes and gall bladder conditions as compared to an average weight individual.
The Yoga system has developed very effective recipes to help people to detoxify their body and to keep their weight under control.
Here some example:
- The juice of fresh lime in warm water with a teaspoon of honey early in the morning.
- Non-fat milk with sprouts of wheat or beans for breakfast.
- A glass of fresh orange, carrot or pineapple juice half an hour before lunch.
- Lunch with raw vegetable salad, steamed and boiled vegetables, and buttermilk garnished with cumin seeds, coriander leaves and grated ginger root.
- Lemon tea, coconut water or fresh vegetable soup with some dry fruits in mid afternoon.
- Finally, dinner with whole grain bread, steamed vegetables and seasonal fruits without banana and apple.
- Here some other good tips to help you to keep your weight under control.
According to Ayurveda (which is the ancient medical side of the yoga tradition), there are also many herbs and spices that can be extremely beneficial for the digestion and for the assimilation of important nutriments in the body. Here the most important:
- Garcinia, Garcinia cambogia
- Shilajit, Natural Asphaltum
- Guggulu, Gugulipid
- Gokshuraseed, Tribulis terrestris
- Triphala, Three Myrobalans
- Bhibitaki, Beleric myrobalan
- Rhubarb, Rheum palmatum
- Licorice, Glychyrrhiza glabra
- Tulasi, Ocinum Sanctum
Even if all these ingredients are totally natural and free from parabens or chemical elements, it might be sometime difficult for western people to find them and/or to use them in the right way during the preparation of meals. For this reason we created for you a brand of ready to use products for your meals, based on the ancient yogic/ayurvedic wisdom and on the modern medical knowledge.
Under the supervision of Doctor Parveen Chopra (medical doctor and ayurvedic researcher) and Massimo Barberi (senior yoga teacher and ayurveda therapist) we have prepared a range of healthy products for your meals. From the muesli for your breakfast until the soups for your dinners.
So, even in days when your life is very busy and you don’t manage to dedicate time to the preparation of healthy food in your kitchen, with our products you know that you can relax and you can eat something nice, balanced and nutritious, making it in no time.
Here some of our products:
April 25, 2014 at 4:00 am
I couldn’t refrain from commenting. Very well written!
April 27, 2014 at 8:05 am
We have now add also a link to our new webshop where is possible to find some ayurvedic herbal products that we have recently start to import from India, you can find them here —> http://massimobarberi.wix.com/holisticlinic#!online-store/c17w1
Have a mice day! 🙂
August 26, 2014 at 2:00 pm
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By Michael Doran
Award winning wines are readily available in the Yarra Valley and now there is a growing list of award winning pies to match.
The Big Bouquet is perhaps best known for growing beautiful gerberas and its herd of alpacas strutting around the Healesville property.
The homemade pies in the Café may soon become the main attraction after winning silver and bronze awards in this year’s Great Australian Pie Competition.
“We all thought our pies were pretty good but these awards show the professionals agree,” Natalie Kerst, the pie’s creator said. “I’m pretty proud that we did so well in a national competition with hundreds of entries.
Natalie and husband Sander have owned the Big Bouquet Farm for around four years now. Together they run the farm, including the flowers, alpacas, gift shop and the café.
“We wanted to enter the competition for the last three years but we have just been too busy to get an entry in on time. This year we got in by the skin of our teeth,” she said.
“We put in our two most popular pies, butter chicken and smoky beef and we entered exactly the same pies as we sell in the café. We were blown away when the smoky beef won silver and the butter chicken bronze.”
“They are both made from my secret recipes and all our fillings are slow cooked, lots of flavour and we think we’ve nailed it.”
“My grandad was a pastry chef and mum was a fabulous cook so I got my passion from there. I love to cook with my six year old son Mika, with his sister Anya, two, watching on.
“We get lots of international tourists come through and often they want to eat something aussie, so a pie is the obvious choice.”
“I think tourism is definitely going to expand when the Yarra Valley railway goes ahead, it should give Puffing Billy a run for its money. Anything that grows tourism in the valley helps us all.”
The Great Aussie Pie Competition attracted 1600 entries that were judged over four 4 days in September at Fine Food Australia Exhibition in Melbourne.


Blueberries are everywhere right now so… why not make blueberry pie with a decodable recipe kids can read?!
Kids are often excited to use their reading skills to accomplish something in the real world. There aren’t many recipes K-2 kids can read on their own. To foster beginning reading skills, I’ve created a decodable blueberry pie recipe. The recipe is for first graders.
With the decodable recipe, your first grader can practice reading and make the family a delicious dessert.
[See the free decodable Blueberry pie recipe at the bottom of this post.]
Recipes Kids Can Read
First, encourage your first grader to read the recipe out-loud before you bake. She can read the recipe step-by-step as you go along too. The more she consults the recipe, the more she’ll see that reading can lead to something creative and delightful.
Blueberry Pie is Hard to Mess Up
Many kids want to assist parents in the kitchen, yet are not equipped to help. Blueberry pie is easy to make. Young kids can easily mix all the ingredients together. The ingredients don’t have to be precise, so you can “eyeball” the amounts and decide how much of each ingredient you’d like to add.
Decodable Blueberry Pie Recipe
Since the attached blueberry pie recipe is decodable and leveled for a first grader, there are some baking tips I could not add. Here are some tips for this recipe:
-Add a lot of lime juice. Blueberries lose their tangy flavor after baking. The lime juice helps the blueberries maintain their tanginess and sweetness.
-You can mix in a ¼ cup of sugar or some other sweetener. However, I made the blueberry mix without any sweetener and it was delicious!
-If you add milk (you don’t have to), just add a few tablespoons.
-Use a store bought pre-made crust.
-Add lots of whipped cream on top!
-Cover the outer edges of the pie with foil so the edges don’t burn. Remove the foil for the last ten minutes of baking
-Really, it’s so easy to make!
Decodable Books that are Fun
If you decide to bake, I hope your first grader has fun reading and making the blueberry pie recipe. Encourage her to read sound-by-sound and help her recognize sight words like “something,” “blueberry” and “pie.” When it’s all made, the whole family will get to enjoy a palatable dessert.
If you’d like decodable books, check out The Printable Phonics Books Library.


Sun 22.10. 17.00-18.45 SUNDAY MEETING with Holy Communion. Address: Helsingin vapaaseurakunta, Annankatu 1, Helsinki. You are very welcome and please bring your non-Christian friends with you to our Sunday meeting!
Sun 29.10. at 17.00-19.00 ETHIOPIAN DINNER TO SUPPORT ETHIOPIAN VINEYARD CHURCHES. Address: Coffee facility, Helsinki Free Church, Annankatu 1, Helsinki. Menu: Injera bread, chicken Doro wot, vegetables Allicha, chickpea sause Shiro, braised spinach, cream cheese, curd dessert. Dinner is lactose and gluten free. Many vegetable dishes. The food is prepared by an Ethiopian restaurant professional Mekdes Miettinen. The price for adults: 10€, children aged 4-12: 5€, children under 4 years: free. There will be a slide show of Ethiopia and Ethiopian Vineyard movement. We will take an offering to support Ethiopian Vineyard movement. Please let Hanna Kiviniemi (firstname.lastname@example.org) know you are coming by 23.10.
Sun 05.11. at 17.00-18.45 SUNDAY MEETING.


The pandemic has impacted the ways spas conduct their programming and structure their in-person offerings and as people seek to better their health, the role of nutrition has become increasingly important in this wellness space. Many well established spas, such as Canyon Ranch in the US, have offered healthy cuisine, as well as diet and nutrition educational programmes, to guests. The pandemic has heightened the desire to boost and maintain health to withstand illness, and spas are in a position to address this need.
Remote-access settings like podcasts or Zoom meetings to discuss healthful eating and to offer virtual programming when in-person experiences are limited can reach further than the traditional market for a spa. This opportunity to have a broader target market to promote product offerings, such as healthy foods and nutritional education, can help sustain the brand awareness of a spa during a time when it may be forced to reduce its in-person guest interactions.
The Mediterranean diet and plant-forward offerings
While some spas are focused more specifically on weight loss, many more have the opportunity to promote overall healthy eating habits for their guests. The Mediterranean diet is one of the healthy eating plans recommended by the Dietary Guidelines for Americans 2020-2025 to promote health and prevent chronic disease, and has been consistently ranked by the US News & World Report as one of the best overall diets. This diet is typically high in vegetables, fruits, whole grains, beans, nut and seeds, and olive oil.
Plant-forward, while not a new concept in the spa world, continues to rise in popularity in the mainstream food service sector, lending itself to unique offerings in the spa market. According to Technomic’s ‘50 Menu Trends to Watch’ in the third quarter for 2020, plant-based items such as coloured chickpeas, banana blossoms as a meat substitute, plant-based caviar, and yarrow, to name a few, are on the rise in popularity on menus. Continuing the trend of focusing on local, sustainable and organic food offerings in spa menus will also be important, in addition to the added factor of how climate change is affecting the food supply.
Our immune systems require balance and harmony to work effectively. While there is a lot of discussion about how to boost your immune system through supplements and nutrients, there have been relatively few studies of the effects of nutrition on the immune system of humans. A healthy, balanced diet can help support the immune system by providing regular nourishment.
There have been several studies, however, that support the idea that chronic inflammation can lead to weight gain and disease. According to Harvard Health Publishing, an anti-inflammatory diet should include tomatoes, olive oil, green leafy vegetables, nuts, fatty fish and fruits such as strawberries, blueberries, cherries and oranges, if tolerated. To reduce inflammation, aim for an overall healthy diet, in particular the Mediterranean diet, which is high in fruits, vegetables, nuts, whole grains, fish and healthy oils. Fresh herbs and spices add antioxidants and flavour, and turmeric and garlic can help curb inflammation, if tolerated.
With the reopening of in-person services, the consideration of food safety is paramount in whichever culinary programme a spa implements. Following health guidelines and policies during meal preparation and service, such as frequent hand washing and sanitising procedures, is critical to ensure guest and employee safety. Whether a spa outsources its food preparation to a local restaurant or hotel kitchen or prepares the meals on-site, clear communication of the practices in place will help ease the mind of guests that might still be uncertain about their safety. From placing posters or signs informing guests of the safety measures implemented, verbally confirming hygiene practices or even demonstrating them in front of the guest, your organisation can reassure them that you have their best safety interests top of mind.
Keeping these particular food items and safety measures in place when planning culinary options for guests at the spa can help to increase their awareness of the impact of nutrition on their overall wellness. These concepts can help spas focus on a new kind of healthy eating, which considers many factors such as nutrition, food safety and flavour.


Along with our great Pickles, we also offer other products with the same great Quality and taste you deserve. Take a look at what else we have to offer here at A-1 Pickle.
YELLOW CHILE PEPPERS
Looking for something to spice up your meal? This little pepper has enough kick to scare your taste buds with the right amount of vinegar and hotness. This little guy will improve every meal all year long.
GOLDEN GREEK PEPPERS
Imported from Greece all year long, our Pepperoncini's are the perfect fit with your salad, sandwich or garnish. With the just right amount of vinegar we guarantee these are the best you've ever tasted.
JALAPENO PEPPER (NACHO)
Available all year long these peppers are made to improve all your mexican dishes. Either at home , at a ballgame or as a garnish you can bet this will improve any meal.
With the best Cauliflower, Celery , Carrots and Red Bell Peppers this colorful combination will be the talk of your party. You can use it as a garnish, on a catering tray or even on your salad bar all year long.


HAPPY MEALS, HEALTHY MEALS
It is really important to us that we offer specially designed meals to your baby or kids that are not just fun and healthy, but a fuel for them in order to maintain their positive energy, have a good time and be happy!
Having access to leading experts in baby and children’s nutrition, we created menus that children love and consist of nutritious and flavoursome options. These include fresh fruits, cakes, cookies, yoghurt, ice-cream, sandwiches and so many more!
Have lunch with your kids at our main restaurant and ask about the menu of the day (we change it daily). Our hot dishes include soups, vegetables, meat, poultry, fish, pizza, pasta, homemade burgers. Our cold dishes include fresh handmade salads, desserts, ice creams, yoghurt, fresh fruit & cheese. Our drinks include: fruit juices, milk and water.
Have family dinner at the main restaurant and at the à la carte restaurants, where kids’ menus are available.
We all know that kids can get peckish any time of day, so feel free to contact our room service and order milk with homemade cookies, fresh omelettes and beef burgers, any time during the day and night (with extra charge).
If you are also interested in birthday celebration or a private event, we are here to organise everything for you.
Hang in there, parents! We are here to assist you with warm baby bottles and any baby food needs.
YES (LITTLE) CHEF!
Does your kid have a cooking interest? Our cook lessons for our little guests will learn them how to prepare simple recipes with fresh and simple ingredients, based on the Greek cuisine.


Salmon and Turkey with Pumpkin, Sweet Potato and Curcumin
In order to provide maximum benefit and palatability to the recipe, plus we have enriched this complete food with:
Pumpkin: Low-calorie food rich in vitamin A, vitamin C, beta-carotene, fiber, potassium, zinc, calcium and magnesium. The fiber contained in pumpkin absorbs water and helps relieve stomach upset. It also contains antioxidants. It is ideal for overweight pets as it helps regulate blood sugar and increases cardiovascular health.
Sweet Potato: Heart healthy and easy on the digestive tract, sweet potato contains more nutrients than potatoes. They are beneficial for weight control and help reduce blood pressure. High in fiber, vitamin A, vitamin C, vitamin E and vitamin B.
Curcumin: It can inhibit the compounds involved in joint comfort. Helps prevent frequent / inconsistent stools and flatulence associated with very sensitive intestines. In addition to help with pain and inflammation, curcumin has many other health benefits. Among other things, it can support heart health by lowering LDL cholesterol and blood thickness; is a detoxifying; It is an antioxidant that has anticancer properties; which may help treat epilepsy, alleviating allergies, kill parasites and prevent cataract formation. Since it is an astringent can also be used to treat diarrhea.
The ingredients are carefully processed fresh after a thorough veterinary examination and control. Thus we arrive at the highest level of quality and safety. Through the gentle steaming we get the properties of the ingredients remain practically intact in its entirety.
Crude Protein 10,8%
Crude Oils and Fats 6,6%
Crude Fibres 0,5%
Crude Ash 2,5%
Vit. and minerals:
Vitamin D3 - 200 UI/Kg
Iodine - 0,75 mg/Kg
Manganese - 3,0 mg/Kg
Zinc - 15 mg/Kg
Taurine - 1.500 mg/Kg


Annual SALE~!!! Boil it, Bag it, Serve it. Wonderbag allows you to save loads of energy and time spent in kitchen. Ideal affordable gifts for teachers, your domestic workers , colleagues and loved ones. Enjoy Hot meals on the go, at your camp site or picnic. Wonderbag is a No ENERY Cooker/Freezer/yoghurt maker..and so much more . Browse through all the delicious recipes and articles for more info. All our customers get a special discount till end of November 2014. Loads of colours available. 072 834 3888/whatsapp. Was R210 ..Now R200..
Coconutty snoek Curry. Snoek never has to be dry if cooked in a Wonderbag only 5 minutes on stove and 1 hour in bag.
Fish Curry with Coconut milk:
2 large onions chopped and braised.
Add 1 large tomato chopped.
Add 3 cloves of fresh crushed garlic.
Add spices ( 1 tsp jeera powder, half teaspon tumeric, 1 tsp koljana powder, half teaspoon chilli powder or more for a hotter curry)
Once golden brown and soft remove from stove and liquidise mixture till everything in pot is fairly smooth. Mix in small sachet of tomato paste and half tin coconut milk. and bring to cook on medium heat. pack about 8 pieces of rinsed snoek into the sauce and cut some fresh dunya and 3 curry leaves into the pot. Seal pot.heat for 5 minutes and place in Wonderbag. for an hour.
Car Pool Moms
Are you car pooling the neighbourhood kids? I know what its like driving around in a hot car in summer. Why not pack your Wonderbag with ice lollies, ice bites or frozen juice boxes. When they waiting for the older ones to come out treat them with a refreshing cool snack. Happy kids, happy driver.
I noted that many teachers sit with the following dilemma in summertime. Little ones bring along juices and yogurt to school and due to the weathe,r their snacks heat up resulting in it going bad or warm. Get a Wonderbag for your classroom. In the morning when they arrive place a sticker on their goodies and store it in the Wonderbag. In this way they can enjoy a cool, fresh treat at snack time.
Wonderbag can also be handy in Winter for hot porridge served at school or soup.
Here's how to get your Wonderbag for FREE~~!..
1. Tell your friends and colleagues about the Wonderbag.
2. Collect 10 orders.
3. If you buy 10 Wonderbags @ R210 you get one Absolutely Free..
This special runs till 30 November. 2014. Comes with a recipe booklet and instructions. Take advantage of this special deal for Xmas gifts, teachers gifts, Secret Santa and end of year festivities gifts. Contact me to collect 072 834 3888/whatsapp
So you have to leave for work very early and you take a portion of meat/chicken out the freezer to cook for dinner when you return. Alas in summer, by the time you come home, it has completely defrosted and large amounts of bacteria has already accumulated on the meats. Many times it would go off. Why not defrost using your Wonderbag. Due to Wonderbags amazing insulation properties, there is no cold or warm air coming into contact with your foods therefore it will defrost at a much slower rate. Just try it out!
If you have never heard of AMC Classic Cookware let me be the first to let you in on this amazing range of cookware.I have been using AMC since i started cooking and its definitely a prefered choice compared to many other cookware available on the market. AMC has been around since the 60s and is a household name in many South African homes. Like Wonderbag it boasts a series of similiar benefits:
1. Healthy Cooking
2. Energy Saving
4. Brilliant After sales service
AMC requires no additional water in the cooking process resulting in your food retaining all the nutrients and flavours which normally gets discarded when you cook with additional water.
AMC Heat retaining abilities is superior to most cookware in its categories. Therefore coupled with the Wonderbag no heat is lost from the unit when you place it straight into the Wonderbag from the stove enabling your food to continue cooking safely using no additional energy. You will therefore save large amount of energy.
AMC is manufactured from the finest 18/20 stainless steel that provides a quality that AMC is willing to guarantee for life.
Brilliant After Sales Service
After a lifetime of usage you can get your units repolished and pass to your children a brand new looking set of cookware which remains under guarantee.
AMC Offers affordable payment plans whereby you can "lay-bye" for 14 months. There are also credit plans available. This makes it accessible to purchase a set suitable for your family.
Contact us now to find out about this months amazing specials and free gifts. Fahmieda 072 834 3888/whatsapp
When it comes to cookware many have different requirements. Whether its looks, energy saving, healthy cooking or easy cleaning. For me its very important that my cookware will work well with my Wonderbags. If you have noticed i only use AMC Classic Cookware. healthy, waterless cookware system which has been around for decades and offers a lifetime guarantee, which might i add is a rarity nowadays. These are some of the research i have conducted with the Wonderbag and various pots.
Cast Iron Cookware
Stainles Steel Cookware
Stainless Steel with tight fitting lid works very well in fact it is what i have been using in all my experiments.
The cookware should have short handles and a heavy base. eg AMC Classic
Clay Cookware is ideal for slow cooking stews and soups. It has excellent heat retention capabilities and therefore ideal for using with the Wonderbag.
Glass Lidded Cookware
Aluminium and non stick cookware are good conductors of energy but bad heat retention ability. It looses heat very fast therefore not suitable for Wonderbag cooking. Possible workaround is to cook the food for longer than prescribed and use Wonderbag as a warmer. However you have to reduce the bag time to ensure the food is safe to consume
Should you be interested in purchasing AMC Cookware please contact us for a consultation and arrange a suitable payment plan for these heirloom cookware which will last you and your family for generations. 072 834 3888. /whatsapp
Babies are back. Cute and mobile for your Loved ones lunchbox...For a mini car Fridge or a tea cozy.. Baby Wonderbags are awesome for those working shifts and missing family dinnertime. Or if you visiting a loved one in hospital and they love their warm meal in their own time. My baby Wonderbag comes in handy for icy cold treats when on the road in summertime. Get yours now at only R120 ....072 834 3888/whatsapp...(Please note Only blue available at the moment.)
When going shopping for milk yoghurt cheese take along your Wonderbag. My Wonderbag is so huge i could fit in 10 litres of milk, 3 kg cheese, 3 x6 pack yoghurts, 1kg tub yoghurt!! you can also pack meats, ice cream etc...so when you on the road no need to worry about your cold things spoiling in summertime...072 834 3888/whatsapp


Hey there :)
For quite some time now, I have been sharing my passion for fashion and beauty with you guys! But I have many passions including a big one for cooking so I thought it was about time I started to share that passion with you too :)
I have teamed up with the Artisan Restaurant to bring you guys a selection of delicious, easy to do recipes as part of my new Cook With Me series!
The Artisan Restaurant, based in Co. Galway, have recently launched their much hyped Spring Menu. From fresh seafood to sizzling steak, they have every possible food craving covered. Whether you're vegetarian, a seafood fanatic or just want to skip straight to dessert, there is guaranteed to be something on that menu to make you drool!
They haven't just succeeded with a winning menu, the decor of the Artisan Restaurant, comprising of a medieval location with candles galore, is sure to make you relax and enjoy an elegant and much deserved dining experience :)
The first recipe I'm gonna bring you guys is one of my favourites, a classic Creme Brûlée. This is one of my favourite desserts, delicious and creamy :)
Hope you enjoy!
Rhubarb and Candied Ginger Compote:
1 bunch Rhubarb
50g sliced Ginger
50g Brown Sugar
40g sliced Candied Ginger
6 Egg Yolks
85g Caster Sugar
To Make the Rhubarb and Candied Ginger Compote, mix together the Rhubarb, sliced Ginger and Brown Sugar until soft
To make the Creme Brûlée whisk the Egg Yolks and Caster Sugar until white. Bring Cream and Ginger to the boil. Add a small ladle of Cream to the Egg mix and whisk in, then add all of the Egg mix and stir on low heat for 3-4mins.
Place two spoons of the Rhubarb and Candied Ginger Compote in to the Brûlée moulds and pour mix on top. Bake in the oven at 125°c for approx. 20mins.
When serving cover Brûlée with Brown Sugar and blowtorch until golden brown.
This Recipe serves 6 People.
What do you guys think?
Stay Beautiful! xoxo


Brace yourselves people. You are about to see broccoli in a whole new way. That’s right. I said broccoli. Prepare yourself for savory spicyness and downright deliciousness!
I’ve been experiementing lately with frozen vegetables. I generally only purchase fresh, but as of late, I’ve been more open to using frozen, at least until our farm share vegetables start arriving. I know there’s nothing ‘unhealthy’ about frozen vegetables, but my problem comes in with how to prepare them. I remember as a child them being used in casseroles or thrown in the microwave. There’s nothing wrong with that, but it gets bland after a while, and as I’ve grown older I’ve developed a particular thing for texture in my vegetables.
So, that brings us to a bag of frozen broccoli that I transfromed into the most amazing spicy goodness you’ll ever get out of a floret. Maybe I’m boasting, but once you try it, you’ll agree with me. I promise.
Honestly, I think the coconut oil is what makes this dish. The combination of the spicy crushed red pepper and the subtle sweetness of the coconut oil create a flavor profile in the mouth that is impossible to not enjoy!
Spicy Roasted Broccoli
- 1 1lb bag of chopped frozen broccoli
- ¼ tsp sea salt
- ¼ tsp pepper
- ½ tsp cumin
- 1 tsp crushed red pepper (adjust to personal spice preference)
- 2 T melted coconut oil
- Partially thaw broccoli by setting on counter for 20-30 minutes. Preheat oven to 400 F about 10 minutes before your broccoli will be done thawing. Line a baking sheet with foil, and spray with non-stick cooking spray (I use EVOO in a Misto)
- Pour broccoli into a medium mixing bowl, add the spices and then the coconut oil. Stir to combine and ensure that spices are evenly distributed. It’s important to add the spices first, then the coconut oil, as the coconut oil will harden due to the broccoli being cold; you’ll be able to mix it enough before that happens though.
- Pour broccoli onto prepared baking sheet and place in oven. Bake for 30-40 minutes; stirring after 20. If you prefer softer vegetables, I’d take it out after 30.


This is our modern take on Bir Pletok, a social beverage from Olde Batavia, made from healing spices, roots and barks, used to fight common cold, fatigue, and digestion problems. The tradition of putting lots of spices in our beverages dated back to ancient time. After all, Indonesia in colonial era was known worldwide as the Spice Islands whose highly-prized spices have launched thousand ships from all corners of the globe.
Our drink blends Bir Pletok with mighty live probiotics from kombucha (fermented tea), multiplying live probiotic benefits from kombucha with Bir Pletok prebiotic benefits. Fermentation produces a lower sugar and calorie drink than traditional Bir Pletok, and create a carbonation, making it a healthy alternative to commercial soda.
Ingredients: Mineral Water, Kombucha Cultures, Java Oolong Tea, Natural Cane Sugar, Bir Pletok Concentrates (Cloves, Cardamom, Star Anise, Cinnamon, Black Pepper, Ginger, Coconut Sugar)
Calorie 45, Sugar 5,5 grams per 175 ml before second fermentation, by which process reduces calorie and sugar content further and create fizz.
Packaged in 100% recyclable, reusable, refundable glass bottle. 370 ml.


Vegan sports nutrition: healthy and environmentally conscious nutrition for cycling and triathlon
More and more athletes are turning to a vegan diet, including in cycling and triathlon. A balanced, plant-based diet can increase performance and improve recovery. This is because vegan foods often contain more vitamins, minerals and fiber than animal products. They are also usually lower in fat and contain less cholesterol.
Vegan sports foods can come from a variety of sources, such as nuts, seeds, legumes, grains and vegetables. These foods provide the body with important carbohydrates, proteins and fats. However, those on a vegan diet should make sure they are getting enough B12 and iron. These nutrients are found in animal products and must be replaced with appropriate plant foods or supplements.
Environmental awareness and sustainability play an important role for many athletes. A vegan diet can make a contribution here, as it is often more resource-conserving than a diet with animal products. This is because the production of meat, milk and eggs often requires large amounts of water, feed and land. A plant-based diet can thus help reduce the carbon footprint and protect the environment.
Overall, it can be said that a vegan sports diet is a healthy and environmentally conscious alternative to a diet based on animal products. It can enhance performance, improve recovery, and help reduce one's environmental footprint. However, it is important to be sufficiently informed about the nutrient supply and to take supplements if necessary.


|Chez Tino Restaurant - Trou D'eau Douce, Mauritius|
is my personal favourite
|Varieties of Traditional Mauritius Cuisine.|
Top Left: Crab Croquettes, Right: Octopus Vindaye
Bottom Left: Octopus Salad, Right: Aubergine & Chicken Curry
The Mauritius Food Scene
Mauritius cooks creole cuisine, which is essentially a cuisine that combines European and Asian cuisines (mainly French, Chinese and Indian). The outcome of which is a variety of curries, coated and fried vegetables and seafood, roasted/grilled meats served sauce, as well as a variety of dumplings, noodles, biryanis... However, whichever cuisine they cook, will have a twist to the classical non-creole version, making it in a way unique to the cuisine of Mauritius
A restaurant that states Traditional Mauritius food/ Cuisine is one where you are most likely to be offered a selection of Indian and Chinese foods. Some might even have some French selections. There are however, restaurants that specialise in one variety of the cuisine. Like 'First Chinese Restaurant' in Port Louis China Town is one that is focused on only the Chinese foods.
|Street vendors are everywhere in Mauritius and you must try their foods. |
Always fresh, delicious and very very pleasant people.
Must Eats in Mauritius - Island's Specialties
If you head to a traditional cuisine restaurants you must try the dishes below. These are the ultimate best, which you should not miss out on. I have tried these in a variety of restaurants, and most were so gorgeous I was almost never disappointed. Remember you are in Mauritius, so make sure to try their food instead of the intercontinental foods of most hotels. Go out of your resort and make sure to explore the local food scene, I assure you it tastes way better than hotel food.
Most Popular Starters
- Samosas. Usually with Indian influence, but mostly with unique Mauritius flavours. The tuna, crab and fish samosas where always delicious and served with a sweet chili sauce were fresh, spicy and addictive. The potato and curry samosas served with the fiery green chili paste where also excellent. You must try the different varieties, you will be happy you did. Samosas are not only to be had in restaurants, although are fabulous there too. Street vendors are scattered all around Mauritius, selling these along other selections of fritters all of which are really delectable. I ate from almost every vendor I encountered, and never once was unhappy with the food or ill afterwards.
- Beignets & Fritters. These are usually vegetables, seafood or fish dipped in a batter then fried. The batter can vary from very thin to thick depending on the restaurants. Both options are delicious, but I prefer the thick batter better; especially when dipped in those chili sauces! Heavenly! Recipe is coming up on my recipes blog
- Octopus Salad. Almost on every restaurant's menu. Just because the name is the same everywhere, does not necessarily mean it will be the same everywhere! Each restaurant prepares this salad differently. Some will serve it with a vinaigrette, others with a cream dressing. At times it can be spicy, in other places it will be sweet. Some even add vanilla seeds to the dressing! It can be served with hearts of palm, green papaya or garden vegetables. Don't hesitate to order this salad, because it is truly delicious.
- Salade de Millionnaire. Which is a salad of fresh palm hearts mixed with assorted vegetables and dressed lightly with a vinaigrette. The same applies to this salad as above, it will be made differently everywhere. However, the one thing you should be aware of is to only consume the hearts of palm that come from sustainable farms, otherwise whole trees are cut for obtaining the heart, which ends their lives and threatens their existence. Click this link for Salad de Millionnaire Recipe
- Cold Cuts. Smoked Mackerel, smoked Marlin, Octopus Carpaccio are specialties of the island, and you are probably never to have them taste better than when in Mauritius. These can be had with bread and chili paste or can be had in salads, usually consisting of green papaya, sliced red onions, deseeded sliced tomatoes and red capsicums.
|Le Capitaine Restaurant - Grand Baie, Mauritius|
Must try their Assorted grilled Seafood Platter (optional with cream sauce or only olive oil)
- The island's specialty Octopus Vindaye, which is a mustard curry that can also be made with fish, salted fish, other varieties of seafood. I have tried all versions and loved them, however - and I rarely say this - but I did not like the salted fish version, and don't recommend it! Click here for Mauritius Vindaye Recipe
- If you find concentrated mustard to be too sharp for your taste, then try the milder version of Vindaye, called Vindaloo (another specialty dish of the island). It is essentially the same curry as Vindaye, but cooked with the addition of coconut milk, which makes the mustard flavour much lighter.
- Aubergine & Chicken Curry, is absolutely delicious. It is a must try specialty curry in Mauritius, usually served with steamed rice and a side selection of chutneys and/or green chili paste.
- All fresh seafood are a must try in Mauritius, as they are from sea to plate and don't get any fresher. Grilled, roasted, curried, stewed, or cooked with ginger sauce... all are really good. The black Lobsters and King Prawns are especially tasty as well as the fabulous Mauritius Marlin, Tuna & Mackerel.
- If you are into rice dishes, you will enjoy the varieties of Biryanis (very similar to Indian Biryanis, slightly different due to spices), you will also enjoy the Paella! Yes! The creole Paella might look like the Spanish Paella, but it tastes nothing like it! It is a delight however. Mixed fried rice is also abundantly offered and is at times even had alongside a curry!
- Mauritius traditional Sauce. On the menus you will see all types of meats and seafood, as well as vegetarian dishes, cooked in Mauritius sauce. Mauritius sauce is basically a tomato based sauce that is fragranced by curry spices and other island specialty spice mixes. It is delicious, however, nothing like the fabulous curries.
- Yellow curry. Is another curry sauce in which they will cook all types of meats and vegetables. This is one of my favourite curries there. Always aromatic and complex in flavour.
All Sauteed, flambeed fruit desserts are a must have in Mauritius.
Delicious, caramelised, warm and cooled by the home-made vanilla ice cream! The very food of vacations..
- Any time you read home-made vanilla or coconut ice cream on a menu, go for it! I cannot begin to tell you how good these ice creams are! The vanilla is exquisite in Mauritius and fresh coconuts are every where, which makes the flavours of these ice creams very decadent. You will see the vanilla seeds on the vanilla ice cream, and the flakes in the coconut ice cream. They even go all the way and add a drop of coconut jam on top of the coconut ice cream, which is just heavenly!
- Sauteed / Flambeed fruit desserts are another specialty and a complete must. Delicious does not begin to describe these desserts, especially with the caramel sauce and when paired with their home-made ice creams... Perfection on a plate!
- Creme Brulee is another great dessert to have in Mauritius, especially using those bourbon vanilla beans and unrefined cane sugar, the dessert is just succulent and a must have. Click here for creme brulee recipe
|Chez Marco Restaurant - Grand Baie, Mauritius|
Focaccia, Pizzas, Breads, Cold Cut Platter... it was all great, and really really delicious.
(These are all casual, true island spirit restaurants)
- Chez Tino Restaurant. My absolute favourite restaurant and the only place I went to twice in the same trip! (I even preferred it over Chez Rosy, see below) Whatever we ordered was always succulent and the staff are very friendly and accommodating especially with the kids. The restaurant offers good varieties of food for children too and mine were more than happy with what they had. The terrace has a gorgeous view of the sea. The restaurant is calm, not overly full, but never empty either. Chef Sophie is such a lovely lady and her food is just Divine. I recommend everything on that menu. Honestly the food is gorgeous, all of it was fabulous. Chez Tino is located in Trou D'eau Douce on the Route Royale, East Coast Mauritius. +2304802769
- Le Saint Geran One & Only Hotel. We had gone to dine in Le Saint Geran, purely because it was right next to the Villa where we were staying. They offer a Buffet followed by a local talent band show at the bar. While the buffet was quite limited it included some of the best Smoked Marlin and Octopus Carpaccio that I had tasted in Mauritius. The oysters and sea urchins were also fresh and excellent, so was the seared tuna, and the octopus salad. The selection of desserts though is what blew me away. From classic French desserts, to island fusions and pure creole desserts, all was there to sample. And it all did not disappoint. We had a great time watching the show after dinner, and met the lovely rum connsoisseur Valeytan. A very good experience and an excellent show. Make sure to be there before sunset, because the sunset there is just breath taking. Le Saint Geran One & Only is located in Belle Mare on the East Coast of the Island. +230 401 1888
|Le Saint Geran One & Only, Belle Mare Mauritius|
Getting Ready for Dinner & Show
- Le Capitaine Restaurant. We went there in the evening and the place was buzzing. They had a band of two playing classic rock and all time favourites on the guitar, which was very good and created a fabulous ambiance for the evening. The seating is on a terrace, with a reception area, where you can have some drinks before being seated. You can also go there for just drinks and music without the dinner. There is a dedicated seating area for that. You must try their assorted grilled seafood platter which can either be served with a cream sauce or simply a drizzling of olive oil if you like. Their Octopus Salad was one of the best I had in Mauritius. Le Capitaine is located west of Town Centre on the Royal Road, Grand Baie, North of the island. +2302636867
- Chez Marco Pizzeria. If you get tired of Creole Cuisine then Chez Marco is a very welcome break. The owner is Italian, and he makes the Pizzas and breads. You Will see him rolling and flipping the dough disks in the air, then topping them with all the toppings ready for the oven. The staff are very friendly and the place is just superb. The food is so good that for a moment you will check around to make sure you are not in Italy! Across the road from Grand Baie's most amazing "Trou Aux Biches" beach, so step there after a fabulous day in the sun. Chez Marco is located in Trou Aux Biches, Royal Road, Grand Baie, North of the island. +230 (0) 2657091
|The Beach House Restaurant & Bar, Grand Baie, Mauritius|
- The Beach House Restaurant & Bar. The most fun place to be in the whole of Mauritius! It is outdoors on a terrace straight by the sea, you can eat, drink, leave your stuff there go for a dip in the sea and come back and enjoy! The kids spent the whole day swimming and munching and we had an excellent time. Very busy place, vibrant with nice music in the background. The owner is South African and had brought with him the very fun and outdoorsy South African spirit, good fun. The menu is very varied from local cuisine, to Portuguese, Mexican, Italian, French, Asian and even intercontinental! It is all there for you to choose. This is one spot you must go to and never miss out on! The Beach House restaurant and bar is located in Grand Baie on the Royal Road, in the North of the Island. +230 263 2599
- Chez Beni Restaurant. Also known as 'Pavillion D'or' is an excellent restaurant to savour super fresh seafood. It is owned by a family, where the father and one of the children are fishermen, they fish everyday and bring their catch to the restaurant, where it is cooked by the mother and served by another of the sons. Their specialty is Lobster and King Prawns. The Lobster was totally alive when we picked it and so where the prawns. Their King Prawn curry was OK, but the grilled Lobsters and King Prawns were so much better. The samosas too were very good. Their house rum is probably the best on the island. Beni the younger son who serves in the restaurant is a fully young man, very friendly and will make sure you get impeccable service. Highly recommended restaurant. Chez Beni is located in Pomplemousses just about 500 m away from L'aventure du Sucre, in the North West of the Island.
|Chez Beni Restaurant, Pomplemousses, Mauritius|
The Freshest Seafood and the nicest family run restaurant ever
- Chez Rosy Restaurant. I had gone there because of the so many reviews, recommends and raves on #Tripadvisor. The restaurant lives up to its reputation the food there is delicious. The Octopus Salad is delicious and the king Prawn Beignets were devoured in seconds. Both Octopus & Fish Vindayes are highly recommended. Aubergine & Chicken Curry is another excellent choice there. The Flambeed Bananas were also Amazing. Chez Rosy is located in Le Gris Gris, Savanne Souillac, South of the island. +230 625 4179
- Le Chamarel Restaurant. Probably has the most amazing view of all restaurants, what a fabulous setting! The food is very good, and the service was impeccable. If that is not enough, then there is also a fabulous tasting of various rums. Le Chamarel restaurant is located in Le Crete, Chamarel, South of the island.+230483 5449
|Chez Rosy Restaurant - Le Gris Gris, Mauritius|
|Left: Fresh Mauritius Raspberries, Right: Fresh Chinese Guava|
Street foods are the most fun foods in any trip. This the munching and crunching on the go, to add flavour to the scenery and aroma for the memory. I don't know if there will ever be street food as vibrant and delicious as that in the Mauritius. These are my top picks:
- Fresh Chinese Guava is the strangest and tiniest surprise in the form of a fruit. It looks like tiny pomegranates that tastes of Guava. Really delicious. Buy a pack of these vitamin rich fruits and much as you walk. Street vendors everywhere sell these delicious treats. Especially found near the crater.
- Fresh Mauritus Raspberries look slightly different from the regular raspberries and taste more tangy, which is why they are usually served with a sprinkling of sugar. Still, they are really tasty and very fresh on the palate. Also sold by many street vendors.
- Samosas & Fritters are sold everywhere. Almost every street vendor sells these with a choice of dip (sweet chilli, green chilli or chutney). Many varieties to choose from all of which are really good.
- Dholl Puri is like Mauritius National Food. It is bread-like roll filled with a spicy lentil paste and served with a green chilli dip for even more fire. Ask anyone in Mauritius and they will tell you Dewa & Sons is the best Dholl Puri on the island. It is located in Roseville near Port Louis. However, there are many other vendors that sell Dholl Puri.
- Phoenix, Mauritius Local Beer is fantastic and a must try.
- Banana / Bread Fruits Crisps are a different and very interesting take on crisps. Especially good as nibbles with drinks.
- The best of all are the Red Chili Powder Sprinkled Fresh Pineapples. These are just succulent, juicy, sweet and spicy all at once. A real pleasure that you can find at almost every turn, so make sure to try them.
|Fresh Pineapple with Sea salt & Red Chili Powder|
Mauritius is an island full of good eats and fabulous produce. You really have got to try their fabulous foods, it is an integral part of the whole experience. Don't stick to the intercontinental food served in hotels and resorts, you will be missing out on a lot. I have wholeheartedly enjoyed their food, restaurants and all eating experiences and food related activities. What pleasure, and what variations, utterly interesting and really fun!
|Assorted Spices Giveaway|
I hope that with this run down, I was able to give you an idea of what to expect food-wise. I hope that you have enjoyed reading this post and are becoming more eager to visit Mauritius and adventure a little more with food. To make sure you do, I have brought back small tasters of Mauritius as giveaways for you to try before you head out to Mauritius. The Pack of Assorted Spices (right) is one of these giveaways, which will allow you to carry out the Mauritius creole recipes I am posting on my recipes blog. Click this link for instructions on how to enter the draw and hopefully win this giveaway.
Do let me know what kind of restaurants you look for when travelling, and what types of food you are more likely to eat? Do you like to try the destination's authentic cuisine or are you more into playing it safe and eating the foods you are more accustomed to? Do you like to try street foods? I love nothing more than hearing from you, so don't shy away, and leave me a comment before you go :)
- Ananas et Vanille Rhum Arrangé (Pineapple & Vanilla Infused Rum) Recipe
- Calamari & Shrimp Vindaye Recipe
- Mauritius - Rums & Rhumerie de Chamarel
- Mauritius - L'aventure du Sucre (the Sugar Adventure)
- Mauritius - La Route du The (the tea route)
- Mauritius - The introduction
- For photos of Mauritius, check out the albums on my facebook page 'Gastronomy by Dima Sharif'
Come back again soon for more ....
Till then, sprinkle chili powder mixed with fleur de seul on fresh pineapples and enjoy!
I go on my Culinary Trips on my own behalf, self-funded and do not earn any income for recommending any accommodation, restaurant, service, activity...etc. I share my experience with you to hopefully inspire you to try the locations, services and activities which I have personally found outstanding. The views expressed in this blog are my own.


With the Holiday season approaching, I wanted to share a recipe with all of you known as Jedi Beer Bread. It is quite easy and it will not only satisfy your taste buds but will also wow your guests.
(1) 12 oz bottle of beer of your choice
(3) Cups of self-rising flour
(1) Stick of butter
(1/2) Cup of white sugar
Mix beer, flour and sugar into a bowl. Mix it until you have dough then transfer dough into a baking pan. Make sure to use some none-stick spray prior to placing dough into the pan.
Set some Jedi to guard the dough while the oven heats.
Bake the beer bread dough at 350 degrees for 30 minutes.
Pour a melted stick of butter over the Jedi Beer Bread and bake for another 20 minutes at 350 degrees.
Let the Jedi Beer Bread sit for 10 minutes and it is ready to serve. May the Force be with You and Your oven!


Local farmers, ranchers develop food hub
SILVER CITY — Southwest New Mexico farmers, ranchers and business owners banded together last week at the Grant County Extension Services office in Silver City to ensure local grown food takes a more prominent place on dinner plates. Over 35 regional food producers participated in the training, one of several service offerings provided by Cominda Buena, a three-year program of the National Center for Frontier Communities.
NCFC Program Specialist Ben Rasmussen said, “We want to increase access to markets so that farmers and ranchers maximize their sales, and everyone in the region can easily purchase fresh, healthy food.”
The program partners with farmers, ranchers, and backyard gardeners in Catron, Grant, Luna and Hidalgo Counties to connect with the region’s potential $9.9 million produce market, estimated by the USDA.
David Mercer and Susan Dryer attended the Cominda Buena gathering. Their family runs Moonlight Farm and Forbidden Fruits Orchard, located in San Lorenzo. They came to learn about ways to select and diversify their crops to better align with the needs of regional restaurants and increase the possibility produce of sales.
Mercer said, “We are very interested in distribution and delivery networks so our crops reach new markets.”
Beth Cox, from the L Bar Ranch in Hidalgo County, also hopes to expand the market and reach of her ranch. “Right now we contract about 10 heads of cattle a year, grass-fed out in pastures, most of those cattle go to Las Cruces, but we could do more if we had access to other markets.”
Being located in isolated frontier areas can increase transportation costs for growers and limits the potential markets they can reach. Cominda Buena is creating with food producers a virtual food hub where local food producers can connect online with regional buyers. If one farmer doesn’t have enough of a product to fill a specific order, other farmers or ranchers can sign on to meet the order and schedule a cooperative delivery.
Also, restaurants can sign on to the virtual food hub early in the season so farmers know what to plant to fill future orders with the financial surety of growing pre-sold crops. The virtual food hub also offers access to resources, including upcoming training in the region.
Page Latham traveled to the gathering from Deming, where she farms the Red Hot Green Chile Place. Latham grows a variety of organic produce, and specializes in the roasted green peppers for which New Mexico is famous. Latham also sales organic dry red chile powder, dip mixes and spiced salts.
“I have more produce than I can sell, so I hope to reach new markets and widen my distribution, especially restaurants," Latham said.
That over production of chile was music to Amy Gutierrez ears. As one of the produce buyers in attendance, Gutierrez hoped to connect with local growers to order ingredients for her salsa business, Family and Friends Salsa.
“My Grandma was from Deming, and she made the best salsa," Gutierrez said. "I want to continue that family tradition. The flavors she captured are from the southwest, so I need to buy local produce to insure the salsa’s unique flavor.”
Gutierrez creates and bottles her salsa at the Nuevos Comienzos Commercial Kitchen at the Volunteer Center of Grant County, one of the partners of Comida Buena project.
Grant County Extension Service is another partner on the project. 4-H and Agriculture Extension Agent, Jessica Swapp says her program will offer “education on how to get started in agriculture including training for growers on different aspects of the business like food safety and sanitation to assure the highest quality product reaches the buyer.”
Rasmussen says, “Comida Buena is partnering with growers and buyers to build a local vibrant food-system. This is a new program and as far as we know the first time this approach has ever been implemented in a frontier region. It has great potential to be adapted to other small communities across the nation, which is what we hope to do in the future.”
Comida Buena is funded by a Local Food Promotion Program grant from the United States Department of Agriculture


T&T Supermarkets will open a second store in Kanata near Ottawa, in 2024 as well as a new store in London, ON. These join the recently opened Fairview Mall location in Toronto this spring and a new Montreal location which opened late last year. The Asian chain is part of the Loblaw banners.
Loblaws plans to open a City Market location in Vancouver’s West Broadway and Granville neighbourhood in 2025.
Longo’s has opened its 37th store in Whitby, ON. Longo’s is now part of the Empire company which also owns Sobeys.
Value retailer Giant Tiger opened an 18,000 square foot store in Ontario’s cottage country in Huntsville. This is in addition to their fifth store in Montreal this spring, a new store in New Brunswick in June and plans for the fourth Windsor, ON location this fall.
Food Basics opened a new store in July in Oakville, ON. The 144th location near the Burlington/Oakville border joins a new store in Port Elgin that opened in May. Food Basics is part of the Metro chain which has seen it’s own challenges this summer with as 3,700 workers strike at 27 stores in the GTA.


Best Black Friday Coffee Makers Deals 2024
Check out these Black Friday Coffee Makers deals! Coffee makers are a staple in many households, providing a convenient and easy way to make your favorite coffee drinks at home. Black Friday is the perfect time to upgrade your coffee maker and get great deals on high-quality machines.
What makes these coffee makers the best is the convenience and customization they offer. From single-serve machines to full carafe options, there is a coffee maker for every preference. Additionally, many coffee makers come with extra features, such as programmable settings, built-in grinders, and milk frothers, allowing you to customize your coffee drinks to your liking.
If you’re a coffee lover or simply looking for a convenient way to make your favorite drinks at home, then you should definitely consider buying a coffee maker during Black Friday. With the great deals available, you can get high-quality machines at a discounted price, making it the perfect time to invest in your morning routine.
Coffee makers are appliances that are used to brew coffee. They come in a variety of styles and sizes, from single-serve machines to large drip coffee makers.
During Black Friday deals event, many retailers offer significant discounts on coffee makers, making it an excellent time to purchase one. Some of the top features that make these products best during Black Friday deals event include:
Discounts: Black Friday deals event offers significant discounts on coffee makers, making it an excellent time to save money on your purchase.
Variety: There are many different types of coffee makers available, from single-serve machines to espresso makers, and from drip coffee makers to French presses.
Brand names: Many retailers offer discounts on brand name coffee makers during Black Friday deals event, which can be a great opportunity to purchase high-quality items at a lower price.
Features: Coffee makers can come with a variety of features, such as programmable settings, built-in grinders, and frothing wands.
Capacity: Consider the capacity of the coffee maker, which can range from a single cup to a full pot, depending on your needs.
Overall, Black Friday deals event is an excellent time to purchase a coffee maker and take advantage of significant discounts. Look for a machine with features that suit your needs, and consider the capacity and brand name of the coffee maker.


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Gundersen MOKA … MauiGrown Coffee is famous for our Maui Mokka® variety which we refer to as our Champagne of coffee. 8:00am-5:00pm, 123 West Avenue Whether you use a Moka pot or anything for brewing coffee, you’ll want to make sure you have fresh beans with the perfect grind size. Sun. The small, roundish, Mokka beans produce a cup delightfully fused with a range of chocolate flavors. Our roasters goal is simple – to ensure that … Phone: 608.775.8100, ext. The moka pot was invented in the early 1930s by Alfonso Bialetti, an Italian engineer and aluminum metalworker, as an easy and affordable way to make coffee at home.At the time, coffee … 5:30am-8:00pm Madison, WI 53705 18 First Street SW Since 2001 I have had the privilege to study and live, later work in Italy. Kawa Moka is a 100% women owned Ghanaian Coffee Company that specializes in the production of artisan small batch roasted coffee. (© Bean Poet) Troubleshooting moka pot coffee. 6:00am-8:00pm, 7402 Mineral Point Road Rochester, MN 55906 Madison, WI 53704 6:00am-8:00pm A delightful coffee blend balanced with a warm maple flavor. MOCHA JAVA IS ONE OF OUR MOST POPULAR AND BELOVED COFFEES Due To Its Exquisite Flavor, Body, and Complexity. Phone: 608.788.6658, 330 Adams Street Perfect for Espresso, Cortado, Cappuccino, Latte, Coffee Over Ice, Americano and other espresso-based recipes . Time is fleeting. Your recently viewed items and featured recommendations, Select the department you want to search in, SF Bay Coffee Moka Java Whole Bean 2LB (32 Ounce) Medium-Light Roast, Eight O'Clock Coffee Barista Blends Ground Coffee, Mocha Macchiato, 11 Ounce, Monster Energy Java Monster Vanilla Light, Coffee + Energy Drink,15 Fl Oz (Pack of 12), Mayorga Organics Roastmaster's Blend and Mocha Java Medium Roast Whole Bean Combo Pack, Mayorga Organics Café Cubano Roast and Mocha Java Whole Roast Combo Pack, Peet's Coffee House Blend, Dark Roast Whole Bean Coffee, 12 Ounce Bag Bright, Lively, and Balanced Dark Roast Blend of Latin American Coffees, Deep Roasted with A Hint of Spice & A Crisp Finish. 6:00am-8:00pm When … The two types of coffee beans—Mocha and Java—are a natural fit, creating a complex yet well-balanced coffee blend. La Crosse, WI 54601 However, we’re discovering new and better ways to brew this style of coffee… Onalaska, WI 54650 A Moka pot can make up to 12 cups of coffee. Rochester, MN 55902, Phone: 630-299-3617 Sat.-Sun. Copyright 2018 © MOKA - Espresso. These two coffee beans are … Phone: 507.282.6652, 306 12th Street SE This popular island brew has a huge following among flavored coffee lovers. Mauigrown Coffee is the only producer of this variety of Mokka in the world. Other articles in Italian generally cite 100-150g per tazzina, the espresso sized shot that is actually … Phone: 608.236.9070, Mon.-Fri. 5:30am-5:00pm 6:00am-8:00pm, 4292 E Towne Blvd. illy Coffee, Moka Ground, Classico Medium Roast, 100% Arabica Bean Signature Italian Blend, Premium Gourmet Roasted Coffee, Pressurized Fresh 8.8 Ounce Tin, Stovetop Moka Pot … If you follow the instructions, brewing your coffee should go smoothly. The Sulawesi Kalossi uses pure and smooth Costa Rican roast. Whether grown at our own farm … 6:00am-8:00pm, Mon.-Fri. 5:30am-8:00pm Madison, WI 53703 Fresh Roasted Coffee LLC, Mocha Java Coffee, Artisan Blend, Medium Roast, Whole Bean, 2 P… We only provide a medium roast on this coffee … 711 State Street 6:00am-8:00pm, Peace Plaza Onalaska, WI 54650 1900 South Ave. Phone: 507.280.6652, Mon-Fri. 5:30am-8:00pm April 6, 2020 February 1, 2020 by Janie. Phone: 608.203.6266, University Book Store on State Street 77189, Gundersen Onalaska Clinic, Lobby The coffee goes into your cup, ready to drink. #4 Sulawesi Kalossi Whole Bean Coffee – Best coffee for Moka Pot for medium roast. Phone: 608.519.3355, Mon.-Fri. 5:00am-8:00pm Closed. 6:00am-8:00pm Moka Joe Roastery Presents: A night of Cupping Call to set up a date with your friends. Contains Notes of Blueberry and Cacao. It’s an earned reputation, but it’s also mistaken. Moka pots have a bit of a bad reputation in the specialty coffee world. illy Coffee, Moka Ground, Classico Medium Roast, 100% Arabica Bean Signature Italian Blend, Premium Gourmet Roasted Coffee, Pressurized Fresh 8.8 Ounce Tin, Stovetop Moka Pot … Sat. Italian Moka Coffee Maker- Best Italian Coffee Beans. Rochester MN, 55904 Espresso $ 13.95 per lb. Top subscription boxes – right to your door, © 1996-2021, Amazon.com, Inc. or its affiliates. Sat. Selling a variety of MOKA coffee beans, including our customers favorite Jamaican Blend. The Signature Blend by De’Longhi and Coperaco combines beans from various regions and coffee farms to achieve a one-of-a-kind Specialty Coffee blend, made especially for brewing at the highest quality with De’Longhi … We provide careful notes from our coffee tastings to describe the nuanced aromatics and flavors of each coffee offering, with details on the coffee … I admit it, I am German by birth. Italian Dark Roast Whole Bean. 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As a complete zombie without my quality coffee… Phone: 608.709.5303, Mon.-Fri. 6:30am-7:00pm This article in Italian cites up to 120g per 50ml of moka brewed coffee. Our Mocha Java is a true blend of Yemen Mocha and Indonesian Java Arabica beans creating the classic combination that may be one of the oldest blends known. 77190, 1023 N Broadway The Moka pots from Bialetti, by way of instance, can be found in various sizes, which range from a 1-cup into some 12-cup pot. Coffee. Sun. 6:00am-8:00pm, 9348 State Highway 16 Historically, moka pot coffee has been very bitter, which puts it at odds with the goals of specialty coffee. … In olden days, coffee beans from Yemen—where coffee has grown since the 15 th century (see World's Best History of Coffee … Made from 100% … Phone: 608.881.6009, Gundersen MOKA Cafe, Legacy Building Level 1 7:00am-8:00pm After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. 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Sun. Phone: 608.467.9663, Mon.-Fri. 5:30am-8:00pm Sat. 2910 E. Washington Avenue Or, stop into any location in Minnesota, Wisconsin for gift cards, travel mugs, and bulk coffee. Showing all 5 results.


25 May Dipping Sauce
- 1 tbsp. labneh
- 1 tbsp. strained yogurt
- 1 tsp. mayonnaise
- 2 tsp. Olive powder “add according to taste”
- 1 clove of garlic
- 1 tbsp. Walnut
- 2 slices of toast
Shred the bread in the chopper. Add all the ingredients except Powdered Olives and cook for another 10 seconds. Then slowly add Olive powder.
You can garnish with olive oil and parsley.
It’s cracker sauce.
If the consistency is dark, you can open it with milk.


Half of the U.S. food aid budget has gone to transportation costs, Rep. Ed Royce (R-Calif.) warned during a a House Foreign Affairs hearing on Wednesday.
Royce said the current law requires half of the U.S. food aid to be shipped in U.S. flagged vessels.
This adds $140 million in transportation costs each year and delivery takes months longer, Royce explained.
He went on to say that after two years of fighting in Syria, the first U.S. food aid has just arrived.
Andrew S. Natsios former administrator of the U.S. Agency for International Development argued before the committee that the current program must be made more flexible. For example, Natsios noted, all the food aid must come from the U.S.
If the food was bought locally then the food will not have to travel so far, Notsios argued.
In May, Royce introduced in the Food Aid Reform Act in order to feed more people at a lower costs.
“If Congress can’t agree to help more people in less time and less cost, then there is little hope for broader foreign aid reform,” said Royce.


Recipe: Carrie Underwood’s No-Guilt Veggie Pizza
It’s no secret that Carrie Underwood has one of the best bodies in Country music. The superstar, who is known for her killer legs, manages a healthy vegetarian diet whether she’s on the road or at home in Nashville.
When she’s on the go, one of Carrie’s go-to meals is her No-Guilt Veggie Pizza. “I love pizza,” Underwood tells Self Magazine. “But, obviously, pizza isn’t always the healthiest choice in the world. So I make it my own way.”
Her “own way” is a tortilla crust topped with some of her favorite vegetables. Wanna try it out? Check out the recipe below.
Carrie Underwood’s No-Guilt Veggie Pizza:
Vegetable oil cooking spray
I Can’t Believe It’s Not Butter spray
1 Food for Life Organic Ezekiel 4:9 Sprouted Grain (orwhole-grain) 9-inch tortilla
1/4 cup pizza sauce
1/4 cup 2 percent shredded mozzarella
16 slices Yves Veggie Meatless Pepperoni (or 3 slices leansandwich meat, cut into small pieces)
Vegetable toppings of your choice
1 cup mixed greens (optional)
Heat oven to 400°. Coat a cookie sheet or pizza stone with cooking spray. Spray I Can’t Believe It’s Not Butter spray on both sides of tortilla; place tortilla on sheet; spread with pizza sauce; sprinkle with cheese. Top with pepperoni slices and your favorite vegetable toppings. Bake until tortilla is crispy and cheese has melted, about 5 minutes. Top with mixed greens, if desired. Cut into 4 slices and enjoy.
239 calories per two slices, 6 g fat (1 g saturated), 20 g carbs, 3 g fiber, 26 g protein


If your fitness center promotions include pizza parties or free donuts one day a week, you may want to rethink your nutrition strategy. Savvy members know that nutrition is just as important as hard work when striving for a health goal. A facility that supports members’ health goals with healthy fuel is far more credible than its donut-and-pizza competitors. Make small changes to your nutrition options to help members get results and gain some serious appreciation for your facility’s fitness expertise.
There are three main nutrition theories members follow in any fitness center:
- The low-carb crowd eats a strict or 80-20 Paleo or Keto diet and stays away from carbs and sugar.
- Bodybuilders focus on getting as much protein as possible to support muscle development
- More traditional carb-fuelers burn sugar for workout energy.
Offering snacks that leave out any of these major groups is a recipe for member complaints. Here are some options that are sure to please each group.
Nuts and nut butters
Paleo or Keto practitioners want real food with few ingredients. Peanuts may seem like a natural first choice for this crowd, but that’s a gamble. Peanuts are a legume and can cause inflammation, and with allergy issues thrown in, they’re just not a viable option for fitness centers. Instead, offer nut butters like Justin’s Almond or Cashew Butter packets or F Bombs, which are a mixture of nut butter and fat. As a bonus, those are also great options for vending machines.
Lean protein will be the fuel option of choice for the bodybuilding crowd and will also appeal to low-carbers and anyone who’s working out on their lunch break and needs a real meal. Offer grass-fed jerky, boiled eggs and a vegan protein option for those who avoid animal protein.
Nothing’s better for quick sugar energy than whole fruits. Keep a bowl of one-handed fruits like apples and bananas on hand for members who need a quick and simple pick-me-up they can pick up and take with them.
Some of your members will be strongly anti-smoothie, and some will demand a complete menu of smoothie options. Provide options that everyone can enjoy. Include smoothie recipes that focus more on green vegetables, some that include hefty doses of protein, and some that are purely great tasting options for cooling off after a hard workout.
Above all else, keep it simple. If your nutrition offerings include supplements, know which members are receptive to those options and avoid a hard-driving sales pitch to the crowd that prefers avoiding supplements. You don’t need to maintain a full-service restaurant to offer options that all your members can enjoy. Just remember that what you offer directly reflects on your knowledge of health and nutrition and can have a positive impact on your members—and your fitness center’s credibility.


Who’s new in Downtown Kenosha?! Find out here!..
From Scratch Bakery & Cafe
815 57th St
Pick up a bowl of their scrumptious soup of the day and some freshly baked baguettes – and you deserve a treat – take home a bag of confectionery cakes and mouthwatering morsels at Kenosha’s newest bakery.
Millie Bo Peep
5720 Sixth Ave
At Millie Bo Peep, they are proud to offer only the highest quality brands. That’s what makes them your go-to boutique for trendy baby and toddler clothing, as well as toys and gifts that are made to last. Grand opening March 11th!
5615 Seventh Ave
You may have tried their delicious drinks at their pop-up location last year, or at the local market. Now Blak Coffee has a permanent home in Downtown Kenosha! Try one of their famous cold brews and pick up a tasty pastry as well.
Flawless Nails by Lucy
728 58th St
Lucy has proved to be one of the most fabulous manicurists in Kenosha and is now excited to open her new location in Downtown Kenosha. Whether your preference with basic, acrylic, gel, French, or dip powder, Flawless Nails will leave you satisfied with your flawless nails!
Anna’s on the Lake
5159 Sixth Ave
When a beloved coffee shop closed last year, the prime location didn’t take long have a new owner. Anna’s on the Lake overlooks our beautiful Lake Michigan harbor and although the name has changed, Anna and her crew continue the tradition of great coffee drinks, tasteful patisseries, and a small, but creative and enticing sandwich menu.
Written & edited by Jason Hedman
Photos by Donny Stancato (expect the Mille Bo Peep picture as it is courtesy of them)
Follow the Go Downtown Kenosha Magazine on Facebook & Instagram godowntownkenosha.com
For everything Kenosha see visitkenosha.com
(This article first appeared in Vol 16. #1 2023 Go Downtown Kenosha Magazine)


Thank you to everyone who joined us for this event!
Discover South Glanton Farms, a mixed farming operation inspired by agroecology, before feasting on regeneratively raised Black Angus beef!
Regeneration Canada is delighted to partner with the Manitoba Forage and Grasslands Association (MFGA) to bring you a remarkable field-to-fork event like you’ve never experienced. Join us on August 19th with farmers Ryan and Sarah Boyd at South Glanton Farms in Forrest, Manitoba. Ryan and Sarah will guide guests on an engaging journey through their family farming operation, which includes cattle, grain, and a focus on building soil health.
Speakers Paige Kennedy, Education and Research Manager of Regeneration Canada, and Joel Williams, soil health educator, will discuss regenerative agriculture and the impacts of multi-paddock grazing and livestock integration on the health of the soil.
The day will conclude with a delicious, family-style meal incorporating ingredients produced on the farm. The meal will be prepared by chef J.D. Braid of Brandon, MB.
About the hosts
Ryan Boyd is a third generation farmer with cattle and crops on South Glanton Farms. Ryan has been involved with the farm for many years, and began proposing new ideas to his father as he became more involved. Returning to the farm in 2006 after finishing school, Ryan put into practice some of the innovative theories he had learned about cropping and extended grazing systems. He knew he didn’t want to expand the acreage of the farm, but rather work towards increasing productivity. This has led to the farm having a large focus on embracing the principles of agroecology to create a diverse farming system.
The farm consists of ~300 black Angus beef cows, a diverse crop rotation, and annual forages for grazing and greenfeed. The operation works to improve natural resources so they don’t have to rely on synthetic inputs (fertilizers, herbicides) and to produce healthier products. The Boyds use a mob grazing system, which mimics the way ruminant animals, like buffalo, roamed the land in years past. Through adding diversity and incorporating livestock, the farm is able to capture more carbon into the soil. A goal of Ryan’s is to leave the land better than it was before, so that future generations can thrive.
About the speakers
Paige Kennedy is the Education & Research Manager at Regeneration Canada. She obtained her B.Sc. in Agriculture from the University of Guelph and completed her MSc. in Soil Science at the University of Saskatchewan. She holds an Agronomy Certificate from Olds College and is an Articling Agrologist with the Saskatchewan Institute of Agrologists. Paige is passionate about knowledge mobilization in agriculture, and making science digestible to a broader audience. In the past, she has worked on dairy cattle operations, pursued agronomic internships, and worked in research. Paige is also increasingly involved with the family beef operation.
Joel Williams is an independent plant and soil health educator providing lectures, workshops and consultation on soil management, plant health and integrated approaches of sustainable food production. Joel has worked extensively in Australia, UK and Canada (where he’s currently based) and has been fortunate enough to lecture to farming audiences internationally. Joel has a Bachelor of Agricultural Science (AUS) specialised in plant and soil dynamics and an MSc in Food Policy (UK) which focussed on food systems, intercropping and agroecological transitions.
About the chef
Chef J.D. Braid has been a Manitoba chef for nearly 30 years. He is passionate about providing new opportunities in the agricultural community and has served as the team captain and manager for the Manitoba Culinary team for 20 years, leading the team to the podium in multiple international competitions. He also won gold in the World Culinary Olympics in the individual category in 2008 and 2012, and in 2020, lead the first international Canada/USA culinary team to Silver.