Variation of Bobby Flay's "Jam and Bread Pudding"
- 1 loaf brioche, sliced 1/2-inch thick
- 3/4 cup plus 3 tablespoons strawberry preserves.
- 4 large eggs
- 1/2 cup sugar
- 2 1/2 cups plus 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
- 3/4 cup confectioners' sugar
- Fresh strawberries, for garnish.
Preheat the oven to 375 degrees F.
Butter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup of the jam on top and cover with the remaining bread.
Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread. Press to soak and brush the top with 4 tablespoons of the melted butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven.
Preheat the broiler. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar. Stir in the remaining melted butter and jam until the mixture is smooth. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden. Serve hot or warm, garnished with fresh strawberries.
Variations: I used croissants instead of the brioche and it worked beautifully and I put a white chocolate sauce over the top and I was very pleased with the results.
Note: Might want to let this bread pudding go about 45 minutes or so...I felt like the 30 minutes was not enough, but keep a close eye to make sure.
Brian Garner about the bread pudding said "This is awesome!"


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9 W Parade, Lincoln LN1 1NL, UK – 01522 537775
I pop in here every so often for a coffee and something to eat the service is always very good it is a relaxing place and the food is excellent
This place could triumph most italian restaruants in a few simple moves. Their food is most authentic and cooked right. Their seating and decor is most thoughtful of italy, their tablecloths are just the same, except for one thing, theyre plastic. With a few changes in that vein and a good italian wine it would triumph the lot.
15 The Strait, Lincoln LN2 1JD, UK – 01522 524851
Located on a very steep hill so you are either really hungry when you get there or exhausted when you leave depending on which way you come! Lovely cosy atmosphere and quite quiet when we were there but it was mid week. Good food with nice presentation and friendly staff made for a very pleasant evening
Very good meat and fish dishes! One of the best in Lincoln. Maybe a bit expansive, but quality is not for free right?
14 W Parade, Lincoln LN1 1JT, UK – 01522 519050
Good food. Real Italian . Nice people they care for their customers. Was taken then by relations. Had a wonderful time. Food was excellent
Highly recommend, one of the best Italian restaurant I have tried so far. Amazing food and great people
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Summertime Frozen Dog Treats
It’s summertime! As the weather heats up, what is better than a nice, refreshing, frozen treat? Your dog deserves one too!
At The Humane Society of Southern Arizona (HSSA), we keep our pets in air-conditioned kennels and monitor activity to make sure pets stay cool and comfortable. We also treat our dogs with special, frozen treats and play time in our beloved kiddie pools.
Check out the tutorial video below for this easy, frozen dog treat recipe and watch shelter dogs Daria and Wrenn enjoy the finished product!
- Dog shaped ice cube tray (we used this bone shaped one from Amazon!)
- Chicken or beef broth
- A freezer
This is so easy and you probably already have all the ingredients in your kitchen!
Simply fill the trays with chicken broth and cut up apples (remove apple seeds and core).
They will need to freeze for approximately 2-3 hours.
Dogs will go nuts for these frozen treats. It is a great way to cool them down and reward them. If your dog loves to swim, you can throw these treats into a kiddie pool to encourage them. This easy recipe is too effective and simple to pass up!
Do you have a favorite dog treat recipe? We want to hear about it! Let us know in the comments below!
Make these summer time frozen dog treats for your pets this summer and share this post with your friends.
Leave us a comment below letting us know if you made these treats and how they turned out!


Kaley Todd, MS, RDN
Kaley completed a master’s degree in nutrition from Rush University Medical Center in Chicago, Illinois, and has a culinary degree from the San Francisco Cooking School. Kaley has over 15 years of clinical expertise and has spearheaded the nutrition and wellness programs of various food and consumer-based clients. In addition, she led the development of the nutrition program for the University of California San Francisco Medical Center RunSafe Clinic, a sports wellness program for runners. Kaley has participated in a wide range of speaking engagements and has worked with numerous corporations, clients and institutions on health and wellness campaigns and activities. She also develops recipes for various organizations and groups targeting specific health goals, eating plans and food intolerances and allergies.
Kaley is a member of the Bay Area Dietetic Association and the Academy of Nutrition and Dietetics, as well as the Food and Culinary Professionals, Sports Cardiovascular and Wellness Nutritionists, Nutrition Entrepreneurs and Healthy Aging and the Complementary Care dietetic practice groups, among others. Residing in the San Francisco Bay Area, she continues to promote nutritional council to complement active lifestyles while highlighting the unique nutrients, tastes and flavors of foods. In addition to cooking, Kaley enjoys running, skiing, hiking and photography.


(scroll down for CHOCOLATE GOODNESS!)
As hemp hearts continue to become more mainstream, entering grocery stores and kitchens with increasing frequency, many people are realizing their numerous health benefits. Hemp hearts from Manitoba Harvest are the only ones I use. Over the last few years, I've occasionally received emails asking how hemp hearts can be used for more than just sprinkling on salads or adding to smoothies.
As many of you know, I've come to a point in my own life when I'm now choosing vegetarianism and generally incorporate a larger portion of raw food than cooked food in my daily diet. I am also mindful of glycemic load, gluten, and the relationship between alkaline/acid and disease. I still often refer to http://www.nutritiondata.com for information regarding a more comprehensive list of food items.
Hemp hearts fit perfectly into all of those decisions, and they're so easy to work with in the kitchen.
I often have "first breakfast" when I wake up, then "second breakfast" later in the morning. Here is today's second breakfast: a few sips of organic lemon juice (followed by water to rinse the lemon from my teeth); cottage cheese mixed with chia seeds, hemp hearts, freshly-ground flax seeds, and a hint of powdered cayenne pepper; half of a cucumber; dandelion tea with turmeric and cinnamon. I often drink lemon juice shortly after waking in the morning, and then usually 2 or 3 more times throughout the day, always followed by water. I also aim to have at least 30g of protein before noon each day - an easy task when hemp hearts provide approximately 10g of protein in just 3Tablespoons.
I'm often trying to think of simple ways to eat more hemp hearts because they're such a nutritional powerhouse. My body doesn't want sweets the way it used to, but occasionally it's nice to have a few little treats around for a quick nutritional boost throughout the day. And they're so easy to make! You can experiment with the amounts of each ingredient.
Here are two simple combinations I made today:
Ingredients: dates, hemp hearts, chia seeds
Briefly "Pulse" then "Mix"
I knew when it's finished because the mixture clumped together.
Separate into thirds, roll each into a ball.
And here they are!
QUICK AND EASY CHOCOLATE GOODNESS
The next "recipe" is for chocolate bites. I used to make chocolates by melting fair-trade, unsweetened bakers' chocolate with honey and letting it cool then rolling it into balls. However, with my ongoing desire to eat raw items when possible, I experimented with coconut oil, cocoa powder, and honey. If you find the coconut oil taste to be too strong, you can add more cocoa powder.
All Measurements are Approximate and You Can Experiment!
1Tablespoon of Coconut Oil, 1Tablespoon of Honey, 1.5-2Tablespoons of Cocoa Powder, 2Tablespoons of Hemp Hearts, 1 Tablespoon of Chia Seeds,
2teaspoons of Pumpkin Pie Spice (Or Try Cinnamon),
Pinch of Cayenne Pepper
Into the Food Processor!
Briefly "Pulse" then "Mix" until a Ball Forms
Separate into Thirds and Roll into Balls
And Here They Are!
Chocolatey, Simple, Healthy Goodness!
Here are some of the products I used today:
P.S. See that painting in the background? Raye Anderson is the artist. She is one of my all-time favourites, not only because storytelling takes you wherever she leads but also because her watercolours remind me of my childhood storybooks.


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Please ensure you have plenty of food in the dinos or in the dino troughs. For some reason recent updates have made the dinos consume extra food so they will die if not fed on a regular basis. Rencorner is NOT RESPONSIBLE for any dinos dying or which have died due to lack of food. This is YOUR responsibility to feed them. At the moment there is an issue still with the food consumption, this time it's do to with the quetz, argents and pteradons. Please ensure that you have ample amounts of meat on them during flight as they now consume more than normal whilst flying (esp the quetz). Thank you.


To prepare an exceptional cup of coffee, two essential prerequisites are necessary:
- The finest quality green coffee beans and
- That these are fresh roasted.
Freshness is probably the most misunderstood thing about coffee. Roasted coffee is an extremely perishable product. Within two weeks of roasting, half of the flavour is lost. Freshness cannot be preserved very long, regardless of how the coffee is packaged or stored. It is the roasting that sets the clock ticking on the shelf life of coffee and not the purchase date nor how it was packaged, stored or ground. It deteriorates even in a complete vacuum Of course exposure to air and moisture will accelerate the decom- position of the flavours, until after six weeks the oils become rancid. For best results use your coffee within a week of roasting.
Store your coffee in an airtight container in a cool dry place.
Do not store in the fridge or freezer.
Despite the myths, all milk froths equally well. However, milk with a higher fat content produces a thicker and creamier texture than low fat varieties. Also the fat in milk has a mellowing effect on the coffee, smoothing out the acidity inherent in most espresso blends. The result is a richer and rounder brew. Milk should be stored in the fridge and removed immediately before use.


Order tickets to multiple events at once by purchasing one of the following ticket packages.
Reserve a table for 10 attendees, with an all-inclusive breakfast. You will be asked what breakfast option each member of your party would like at check-out: Captain Cook Plated Breakfast (Scrambled Eggs, Breakfast Potatoes and Sausage Links) OR Vegetarian Quiche Lorraine (Spinach, Mushrooms & New York White Cheddar served with Breakfast Potatoes)
10 tickets to 1 events
1 events are included in this package.Buy Package


Ingredients (serves 8)
· 100 g Coconut Oil
· 3 Tbsp honey
· 3 Tbsp date syrup
· 50 g coconut sugar
· ½ Tbsp cinnamon
· ½ Tbsp ground Ginger
· 200 g rolled oats
· 20 g baked coconut chips (or crumbled nuts or seeds if you prefer)
Preheat the oven to 180’C and line a 25 cm square tin with baking paper.
Combine the coconut oil, honey, date syrup and coconut sugar in a large saucepan and pop it onto a medium heat to melt the ingredients together.
Add the cinnamon, ginger and oats to the saucepan, remove it from the heat and add your oats. Stir everything together.
Put all the mixture into your lined tin and flatten it down with the back of a spoon.
Sprinkle the coconut chips over the flapjack surface and pat them down gently to make sure they stick.
Pop the tin into the oven and bake it for 12-14 mins, at which point the top of the flapjack should have gone golden brown.
Remove the tin from the oven and leave the flapjack to cool for at least 30 minutes before slicing into 8 squares.
Serve each flapjack with a big scoop of Oppo Mint Chocolate Swirl and enjoy!


Imagine sipping a spoonful of homemade chicken noodle soup. Now amp the broth with major umami swimming with runny egg yolk and pork cooked slow and long, fat and meat layers perfectly melded together. This is ultimate comfort food but exciting enough to tantalize the taste buds. Oh, Ramen how far you’ve come from the instant flavor packets of my childhood. Making real Ramen takes time, but each slurp-y spoonful is worth it.
Both Bon Appetit and Food and Wine did specials in their September magazine on made from scratch Ramen. While I’m sure (fully executed) each recipe yields amazing results, I found elements appealing and at the same time over whelming. My requirements: the meal needed to come together in 2 days and it needed to minimize active time well below the 3+ hours in the F&W recipe.
I’m fortunate to live within close proximity to Chinatown, which is where all my ingredients came from. My market is decidedly Chinese, not Japanese, but I was able to find everything I needed.
One day ahead make the broth. This is the most important element and while I use canned chicken broth 99% of the time, here it really pays off to make your own. I bought two chickens and had the butcher remove the breasts from the bone and the thighs and legs. The breast were cooked and added to salads while the legs and thighs were marinated and grilled for dinner later that week. I threw the backbone, wings, and other bongs along with with wing tips I had frozen into the broth. Feel free to use whatever works best for you.
While the chicken broth is cooking, begin roasting the pork belly. I seared mine but left that out of the recipe as it’s not necessary on a piece of meat this fatty. I found (through trial and error) that the directions in F&W would overcook the pork belly so I referenced Serious Eats instead. Both get moved into the fridge overnight and the meal is finished the next day. Total active time is under an hour thanks to fresh ramen noodles picked up at the asian grocery store. The broth is the star so dried noodles could be substituted in a pinch.
For the pork belly:
- 1 2 lb piece of pork belly, with equal parts fat and meat
- 1 TBSP canola oil
- Kosher salt and pepper
- 3 cups low sodium chicken broth (this can come from a can)
For the dashi (broth):
- 1 carrot
- 1 bunch of scallions
- 1 lb chicken pieces
- 1 1″ piece of ginger
- 1/2 head of garlic
- 2 TBSP instant dashi
- 1 piece of dried kombu (mine was marked dried kelp, this is just a long dried piece of seaweed)
For the tare (soy sauce mixture):
- 1/2 cup low sodium soy sauce
- 1/2 cup mirin
- 1/2 cup dry sake
Ramen and Toppings:
- 2 12 oz packages fresh ramen noodles
- Soft boiled eggs. I followed directions at The Kitchn
- Sliced scallions
- Chili oil (optional)
- Rub the pork belly with canola oil, salt and pepper. Place fatty side up in a casserole pan in the oven at 350 deg F and add chicken broth to pan. After an hour, I turned by oven down to 285 and cooked another 2 hours. Cook until a butter knife slides easily through the meat. Let cool in pan and move to the fridge overnight in cooking liquid.
- Add all ingredients minus kombu for the stock to a large pot. Cover to the top with water, for me about 3 quarts, and bring to a boil. Reduce heat to low and simmer for about 3 hours. Strain broth and add kombu. Refrigerate overnight and remove kombu after 12-24 hours.
- The next day, remove the pork belly from the fridge, spoon off separated fat and slice pork. Add any liquid (there will be very little left) to the broth. Reserve the rendered fat.
- Bring the broth back to a boil. Salt broth to taste (I found that with all the flavors, the broth needed very little additional broth. Also keep in mind you will top the ramen with a soy sauce mixture).
- Mix all the ingredients for the tare in a separate bowl.
- Place sliced pork on baking sheet and place under broiler for 7 minutes on high. This will reheat the pork and give it a nice charred crispiness in spots.
- Add noodles to the pot and cook for designated time.
- Put it all together: Spoon 1/6th of the noodles into the bowl. Take ~1 tsp rendered fat and toss with noodles (optional, but adds a level of richness to the noodles and broth). Top with a piece of pork belly and soft boiled egg. Spoon a ladle full of broth and 1-2 TBSPs of tare over noodles and pork. Add scallions and splash with chili oil for heat.


We are able to introduce Cashew Splits 5 with the help of assistance of our adept team of professionals. Rich source of many enzymes and copper, this nut is ideal to be used in the production of skin and melanin as well as in the development of bones. Our provided nut contains monounsaturated fats which help to reduce the level of triglyceride. It is also enriched with calcium and magnesium contents for healthy bones. Apart from this, our offered Cashew Splits 5 is known for lowering the blood pressure.


It’s September 30th, 2021. The sky is blue, there’s a slight breeze, and my husband Bob just tore out my last pepper, tomatoes, corn and melons plants. It’s my favorite season; however, I hate to see my garden die.
This year’s harvests were plentiful! We had many Pear Tomatoes, Heirloom Tomatoes, Roma’s & Beefsteaks. I planted one cucumber plant and should have planted more; they tasted amazing!!! Next year I plan on planting three. As for the tomatoes, I will be planting more Pear Tomatoes; they were so different, sweet, and didn’t have many seeds which I prefer. I will also plant the Beefsteaks and Heirlooms again. The Roma’s didn’t really have much of a taste to them. The peppers were also amazing! The taste is so much better than store purchased. The honeydew melons were delicious too!
My herb garden consisted of Rosemary, Thyme and Cilantro. The Cilantro died early in the Spring and I used the other spices all spring and summer. I also dried both to use during the winter.
I believe my garden was successful because of the soil and how we composted it all winter long. Leaves, soil, coffee grinds, egg shells, veggie scraps, stale bread, grass cuttings, banana peels, and other plant trimmings. Then in the spring, I will have it turned. I will plant seedlings and plants.
It’s such a joy being able to walk out my door and cut fresh lettuce, cucumber, pepper, and tomatoes for my evening salad! I used tomatoes to make homemade pizzas this year, My peppers were delicious in my farmers omelet’s.
Next season I’m going to plant again, it’s what I do.


My husband calls me the other day and asks do I want a Citypass book filled with restaurant and local business coupons. My first reaction was, “heck yeah”, anyone who knows me knows I love a bargain and food, so a book filled with coupons should make me very happy.
This made me think of all the Citypass books I’ve had in the past, where they ride around in your car, taunting you and yet, you just look away. Or you are sitting in a restaurant that you know there are twenty five coupons in that dang book, but that book is in your bag beside the doorway at home. Everyone knows what I’m talking about.
So this is the year, I thought about only going to restaurants in the book, but it’s a double edge sword, it’s usually buy one, get one, so this means the ‘get one’ needs to agree on the restaurant and sometimes people just don’t care about the coupon. Don’t they know I want to document my journey?
My first coupon documentation was a couple of weeks ago. It was three in the afternoon and I was completely starving and I thought I will get a couple of entrees, use the coupon and have some leftovers for B.
I was driving near Park and Woodlawn and decided on some salty, deliciousness. Asian food with Sriracha. I wasn’t expecting much of this place called WAM but it did have me singing ‘wake me up before you go go, don’t leave me hangin’ like a yo yo.’ So, at least the trip wasn’t wasted. I ordered some shrimp shumai, Tom Yum Soup and a chicken hibachi lunch special. One coupon down 590 more to go. I hope all these meals aren’t going to be as honkyfied as this restaurant was.


This incredible juice will help you lose weight while you're sleeping and you need only 3 trivial ingredients.
We live in a world where most people want to lose weight and this drink is exactly what you need even when you sleep. This miraculous recipe contains only 3 ingredients and you must drink it before main meals to lose those extra pounds.
-a glass of squeezed grapefruit juice
-2 teaspoons of apple cider vinegar
-1 teaspoon of honey
Mix these ingredients and drink.
Beyond that is specifically made to burn fat, this juice not only that it has incredible effect all day long, but it does its job at night. Drink daily with 30 minutes before main meals this juice helps digestion, burns fat and strengthens our immune system.


For many people, it can be challenging to make healthy food choices when you are in the grocery store. The problem is that the popular ingredients aren’t always what they seem. Lots of foods have hidden artificial sugars and fats in them. That’s why we put together this list of 16 incredibly healthy substitutes for some of these less-than-healthy favorites.
- 1 Substitute olive oil or coconut oil for butter
- 2 Substitute honey, maple, or brown sugar for white sugar
- 3 Substitute whole wheat flour for all-purpose flour
- 4 Substitute seafood and poultry for red meat
- 5 Substitute almond milk for cream
- 6 Substitute spices for salt
- 7 Substitute avocado or hummus for mayo
- 8 Substitute quinoa for white rice
- 9 Substitute chia seeds for heavy cream
- 10 Substitute canned beans for ground beef
- 11 Substitute brown rice noodles for white pasta
- 12 Substitute Greek yogurt for sour cream
- 13 Substitute frozen vegetables for canned vegetables
- 14 Substitute low sodium tamari or coconut aminos for soy sauce
- 15 Substitute tofu for meat
- 16 Substitute trail mix for candy
- 17 Substitute kale chips for potato chips
- 18 Conclusion
Substitute olive oil or coconut oil for butter
Butter is a popular ingredient in so many dishes for a good reason. Unfortunately, it’s not the best thing to include in your diet since it contains lots of saturated fat and cholesterol.
Instead of using butter on bread or for baking cookies, try substituting in olive oil or coconut oil instead. These healthy oils contain antioxidants that can help protect you from heart disease and other illnesses like cancer and Alzheimer’s. They also don’t have too much bad fat like butter does.
Substitute honey, maple, or brown sugar for white sugar
White sugar is one of those ingredients that you should have as little as possible. It’s been linked to inflammation, making it harder for your body to fight off infections and illnesses.
Instead of using white sugar in baked goods or other dishes, try replacing some with honey, maple syrup, or brown sugar instead. These alternatives are healthier choices since they contain antioxidants and minerals like calcium, iron, potassium, magnesium, zinc, etc. Honey also has a lot of vitamins B-complex, which can help improve brain function and lower cholesterol levels.
Substitute whole wheat flour for all-purpose flour
All-purpose flour has become very popular because it adds more flavor than regular whole wheat flour does when baking bread and desserts. Unfortunately, even though it has a little bit of fiber, it’s still not good for you because it contains lots of gluten. Whole wheat flour offers more protein and fiber than all-purpose flour, which can improve your digestion.
Instead of using all-purpose flour in baked goods or other dishes, try substituting whole wheat flour. This way, you’ll get more benefits like reduced inflammation, improved blood sugar control (less chance for diabetes), lower cholesterol levels, etc. It’s also packed with nutrients that your body needs to function correctly, including magnesium, manganese vitamin B complex vitamins like niacin and thiamine, antioxidants selenium copper, zinc potassium.
Substitute seafood and poultry for red meat
Red meat is another popular ingredient that you need to cut back on. It’s rich in cholesterol and saturated fat, which can clog your arteries, leading to heart disease, high blood pressure, etc.
Instead of eating red meat like beef or pork all the time. Try adding more fish like salmon or poultry instead. These are both excellent sources of lean protein without too much bad fat. They also contain many omega-rich fatty acids that help improve brain function and reduce inflammation throughout your body.
Substitute almond milk for cream
Creamy coffee drinks are great, but they’re not that good for you. That’s because the cream is high in saturated fat and cholesterol.
Instead of using heavy cream or whole milk to make your favorite beverage, though, try switching it out with almond milk instead. Almond milk contains tons of vitamins like A B-complex, etc., and minerals like potassium phosphorus, which can help lower blood pressure levels and keep your bones healthy. It also doesn’t contain any bad fats, so there’s no need to worry about clogged arteries either.
Substitute spices for salt
Salt is one of the most popular seasonings globally, thanks to its unique ability to enhance flavors. Unfortunately, it’s also not very healthy for you since too much sodium can increase your blood pressure and cause heart disease, osteoporosis, etc.
Instead of using salt to season dishes at the end of cooking time, try some spices instead. Garlic powder is always a great option since studies have shown it reduces high cholesterol levels and lowers blood sugar levels because it contains manganese.
Substitute avocado or hummus for mayo
Thanks to its creamy texture, Mayo has become very popular, perfect for adding on sandwiches and burgers. Even though this condiment does contain healthy fats like omega-rich fatty acids, unfortunately, they don’t outweigh all the bad saturated fat from eggs, so you still need to be careful.
Try switching it out with avocado or hummus instead of using Mayo every time you add something creamy to your meal. These spreads are much healthier choices since they contain less fat and more fiber. They also give dishes a more decadent flavor, making them perfect for adding on top of pizzas, tacos, etc., in place of cheese sauce.
Substitute quinoa for white rice
Regular white rice is one the most popular grains in the world thanks to its unique texture that’s great when making fried rice or stir-fries. Unfortunately, though this grain does have some good carbs, it doesn’t do a lot besides providing energy for our bodies because there isn’t much other nutritional value in it.
Instead of using white rice for your meals, try swapping it out with quinoa instead. This is a fantastic grain since not only does this provide more fiber than regular rice, but it’s full of healthy proteins too. It contains all nine essential amino acids that the body needs to get from dietary sources, making great substitutes if you’re vegetarian or vegan.
Substitute chia seeds for heavy cream
Thick soups are excellent, but they’re even better when they’re creamy and rich with flavor. Unfortunately, though, most cream-based soups aren’t very healthy because the cream in them has a lot of fat which can clog your arteries.
Instead of adding heavy whipping cream to your favorite soup recipe, try swapping it out for chia seeds instead. Studies have shown these tiny seeds reduce high cholesterol levels and lower blood sugar levels due to their manganese content, so you don’t need to worry about heart disease or diabetes either. They also act like an emulsifier that helps thicken up liquids since they absorb water, making this one excellent replacement option.
Substitute canned beans for ground beef
Beef is one of the most popular meats globally thanks to its fantastic versatility that it can be used for everything from savory stews, chili, etc. Unfortunately, beef isn’t very healthy because those grilled steaks are high in saturated fat, which clogs your arteries.
Try swapping it out with canned beans instead of ground beef when making tacos or burritos. These little guys provide way more fiber than regular meat, so you’ll feel full faster, and they also contain tons of protein. The next time you make tacos, replace ground beef with black bean or kidney beans instead. You’ll save money and make your favorite recipes healthy too.
Substitute brown rice noodles for white pasta
Regular pasta is a favorite in many countries because it’s cheap, easy to cook, and tastes fantastic with most sauces. Unfortunately, this grain doesn’t offer much nutritional value besides carbohydrates, which can cause weight gain or high blood sugar levels if you overeat them.
Try swapping them out for brown rice noodles instead of regular noodles when making your favorite Italian dishes. These guys don’t just taste precisely like white pasta, but they provide way more fiber and protein too. The best part about switching from regular carbs to whole wheat ones? You’ll lose inches off your waistline over time.
Substitute Greek yogurt for sour cream
Sour cream is a common ingredient in many recipes, ranging from dips to baked goods. Unfortunately, though, sour cream doesn’t contain much nutritional value besides fat which can cause weight gain or high cholesterol levels if you overeat them.
Instead of using sour cream when baking your favorite dessert recipe, try swapping it out with Greek yogurt instead. Greek yogurt is a fantastic sour cream substitute because it provides tons of protein, calcium, and probiotics. Probiotics are essential for gut health, so using Greek yogurt as a sour cream replacement will help improve your digestion too.
Substitute frozen vegetables for canned vegetables
Canned vegetables are a favorite pantry staple for many people because they can be stored for long periods and provide instant cooking. Unfortunately, canned vegetables are usually packed with extra salt and preservatives for shelf stability.
Try swapping it out with frozen ones instead of canned veggies when making your next pot roast. They are just as convenient, but they don’t always have added salt or preservatives. Frozen veggies are also often cheaper than canned ones, so you’ll be able to save money in the long run.
Substitute low sodium tamari or coconut aminos for soy sauce
Soy sauce is a popular Asian ingredient that can add tons of flavor to any dish. Unfortunately, sodium present in soy sauce could increase blood pressure and cause bloating if you have too much.
Instead of using regular soy sauce when making your next stir fry, try swapping it out with low-sodium tamari or coconut aminos instead. These sauces contain less sodium, but they still pack tons of flavor. Coconut aminos also have a slightly sweet taste that goes great with most Asian dishes.
Substitute tofu for meat
Tofu is a typical vegetarian substitute used in tofu scrambles, stir-frys, and more. They provide a great source of plant-based protein and are low in fat.
Try tofu instead of beef or pork when making your next stir fry. Tofu is a great meat replacement because it absorbs flavors well and can be cooked in various ways. It’s also cholesterol-free and provides a good amount of calcium. If you’re looking for an animal-free protein source, then tofu is the way to go.
Substitute trail mix for candy
Candy is a favorite for many people because it’s so sweet and delicious. Unfortunately, candy doesn’t provide much nutritional value besides sugar, which can cause unsightly weight gain if you overeat it.
Swap out your next bag of M&Ms or Skittles with some trail mix instead. Trail mix provides tons of vitamins and minerals that are great for your body while also satisfying the cravings from time to time without feeling guilty about it. It will keep you energized throughout the day as well.
Substitute kale chips for potato chips
Potato chips are a popular snack food because they’re salty and crunchy. Unfortunately, though, potato chips are also high in unhealthy fats and sodium, which can cause weight gain and high blood pressure.
Kale chips make for a great healthy alternative to potato chips. Kale is a nutrient-rich superfood that provides tons of fiber, vitamins A, C, and K, and minerals like potassium. It’s also low in calories, so you can eat as many as you want without feeling guilty. Plus, kale chips have a delicious savory flavor that most people love.
Eating your favorite foods without worrying about your waistline or health can be a lot easier than you think with the proper substitutes. The next time you’re craving your favorite comfort food, try using some of these substitutes to make your old recipes healthier.


Call it pork in a petri dish – a technique to turn pig stem cells into strips of meat that scientists say could one day offer a green alternative to raising livestock and help alleviate world hunger.
Dutch scientists have grown pork in the laboratory since 2006, and while they haven’t gotten the texture right or even tasted the meat, they say the technology promises to have widespread implications for the food supply.
“If we took the stem cells from one pig and multiplied it by a factor of a million, we would need 1 million fewer pigs to get the same amount of meat,” said Mark Post, a biologist at Maastricht University involved in the In-vitro Meat Consortium, a network of research institutions that is carrying out the experiments.
Post describes the texture of the meat as sort of like a scallop, firm but a little squishy and moist.
Similar research was funded by NASA, which hoped that astronauts could grow their own meat in space. But after growing thin sheets of tissue, NASA decided that it would be better for astronauts to simply eat vegetarian.
Dutch scientists say they haven’t got the texture right yet, but they have managed to grow pork in a lab using stem cells from pig muscles.
So far, they’ve only been able to grow meat strips half an inch long, but one of the researchers estimates a small pork chop would take about 30 days in the lab. Mark Post says the main problem is producing pork with the same protein content as regular meat. The lack of protein gives the petri pork a softer, flimsier consistency more like scallops.
Still, Post says the development could eventually offer an alternative to raising livestock and help ease hunger around the world.
One American researcher not involved in the Dutch study says the findings could also help develop healthier foods. For instance, healthy omega 3 fatty acids from fish stem cells could be mixed in to produce meat without the usual artery-clogging fats that come from livestock.
Other experts warn that lab-produced meat could pose health dangers.
None of the researchers have actually eaten the lab-made meat yet, but they’re guessing it won’t really taste like pork.


Mmmmm...sweet, sweet pea shoots :)
One cup of pea shoots provides 35% the daily value of vitamin C and 15% the DV of vitamin A. That's 7X the vitamin C in blueberries and 4X the vitamin K in tomatoes.
Sunflower Microgreens - available in 100g recyclable clamshells and 100g poly resealable bags.
Sunflower Microgreens - available in 454g (1lb) poly resealable bags.


So I have this recipe for a salsa verde that I've never had anywhere else, and since I'm so in love with Mexican culture, Mexican people, and Mexican food and am from California, I feel almost confident that I can say I invented this.
I got into smoking stuff about six years ago, and that started primarily because I currently live in the South and I've gone to some barbecue places where I'm absolutely convinced they don't slow smoke their meat, but slow cook it in an oven or a crockpot or something, then smoke it for a little bit to get that smoke flavor, and that's why their meat's never dried out but still falls off the bone. So I wanted to perfect smoking myself and have some true homemade barbecue.
My father-in-law bought me a smoker for my birthday one year. The obvious thing was to make my own chipotles, but I figured: why stop there? Along with my jalapenos, I smoked an Anaheim chile, a poblano chile, a cubanelle chile, and about six good-sized tomatillos. This is what's needed to make a small batch of salsa, like enough for two soup bowls' worth, or some to go with chips, and some for your tacos or whatever you're having for dinner.
I smoked all this for about an hour, turning everything once. By the time they're done, the chiles are withered and brown and their skin peels easily. The tomatillos have likewise taken on a brown tint and are soft, like stewed tomatoes.
It's worth mentioning that I usually end up smoking with mesquite chips because that's what I can buy readily here at Publix in Atlanta. If I were in CA I'd likely smoke with coast live oak (a variety of red oak, that gives that distinct CA barbecue flavor). But the mesquite's good.
Generally, making salsa's pretty easy, because all you need is a blender or a food processor and into that appliance goes all your smoked chiles (after you've peeled their skins) and the tomatillos. Add to this a white onion, three garlic cloves, and half a batch (about a cup and a half) of picked cilantro. Blend. The salsa should be thick and slightly chunky, but you can blend it to your desired consistency. Add salt and lime juice to taste. I usually add a lot of lime and lime zest, and try to limit the salt.
The smoked flavor makes this spicy salsa verde distinct, and some guests to parties or dinners have become addicted to it.
So, I've been writing all this stuff that's been appearing at places like The Nervous Breakdown and Thought Catalog and The Rumpus and I haven't been keeping up with the links to my pubs here on this page. But, if anyone would like to read those things, here are the links now. Maybe one day I'll get around to fixing the links in the list, too.


I love to cook new dishes and challenge myself. Risotto seems to be the new buzz word on every television cooking program. Many an aspiring chef has met their demise as the hands of risotto. So today, I will be creating risotto for the first time with the new Knorr Homestyle Chicken Stock #NewKnorrStock.
I usually make my own stock, but this tiny package of Knorr Chicken Stock from Walmart holds a new time-saving way to have a great tasting stock in seconds. That’s a good thing. It is “made with carefully selected ingredients and simmered to perfection —perfect for broth and soups; rice, mashed potatoes and pasta; roast chicken; and sauces and gravies.” It is Low Fat and Cholesterol Free with no added MSG.
Asparagus Risotto with Chervil
A Chef Marco Pierre White Recipe
PREP TIME: 10 Minutes
COOK TIME: 45 Minutes
14 ounces asparagus
1 tub Knorr Homestyle Stock – Chicken ( Knorr Walmart )
4 cups hot water
2 Tbsp. olive oil
1/2 onion, finely chopped
1-1/2 cups arborio rice
1/4 cup dry white wine
1-1/2 to 3 Tbsp. grated Parmesan cheese
1/4 cup Shedd’s Spread Country Crock® Spreadable Butter With Canola Oil
6 sprigs fresh chervil OR fresh parsley
- Remove tips from asparagus, peel and cut stems into 1/4-inch thick slices; set both aside. Stir Knorr Homestyle Stock – Chicken into hot water; set aside and keep warm.
- Heat oil in heavy-duty saucepan and cook onion, stirring occasionally, until tender and lightly colored, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute.
- Pour in just enough Knorr Homestyle Stock to cover rice. Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in Stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.
- Stir in asparagus during last 5 minutes of cooking. Stir in Parmesan, Spreadable Butter and chervil. Garnish, if desired, with additional fresh chervil or parsley.
See a slide show of my shopping experience.


A simple recipe
Food, ale and friends
Easily located thanks to its prominent position, The Prince of Wales in Uxbridge is a great meeting place for friends. It's a traditional local pub that keeps things beautifully simple - great real ales, a lovely outdoor space for summer and tasty bar snacks for lunch.
Serving great food & drink
Feeling peckish at lunchtime? Grab a tasty bar snack and a refreshing pint at The Prince of Wales. After all, there's nothing quite as satisfying as some proper, traditional pub grub.


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The most luxurious brands in Lisbon’s most iconic avenue.
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Where everyone meets around the best food and fresh produce.
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Past and present together in a cosmopolitan boutique hotel.
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A small place, dedicated to simple and delicious foods and wines.
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A popular place where fresh fish awaits it’s favorite destiny: the grill
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This downtown construction offers visitors a breathtaking view.
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Here I am, in a cabin in the mountains, just outside of Santa Cruz, and we didn't bring a camera. So, you'll have to take my word for it when I tell you how pretty it is here. There's a river running righth behind our cabin and a little porch where we can sit and watch it go by.
We've eaten twice at The Dharma Cafe in Capitola, and other than that we've just enjoyed being away from Sacramento and our jobs and our hectic life. The cabin is actually in Felton. Felton is a cool little town. We've just dipped our toe in, heading there today to buy a tooth brush, but we discovered a lot of cool little shops, a great health food market and lots of restaurants that we'll have to go back and check out.
For now, there's a hot tub beckoning, and then tonight dinner at a raw foods restaurant in Santa Cruz called Cafe La Vie. Tommorow I want to go to Pink Godzilla Sushi have some food and get a t-shirt and then on Monday we'll drive into S.F. to go to the Museum of Modern Art and then another raw foods restaurant before heading home. Maybe I'll give in and buy a disposable camera.


Today, I want to talk about snacking healthy, especially if you are a blogger and social media influencer like me. People like us, spend hours upon hours a day sitting on our backsides at our desks. The only exercise we are getting comes from our fingers clacking across our keyboards. It can get boring and repetitive which makes many of us want to snack while at our desks. It is important that you are eating healthy at all times during the day since you are not physically active to burn off the calories associated with junk foods.
One healthy tip that I learned is to exchange your crunchy snacks like pretzels and chips for fresh veggies. Carrots, cucumbers, and celery are my favorites. I even dip them in things like low fat ranch dressing or peanut butter to add a little extra flavor. But, if you are a picky eater or just cannot stay away from sweets and other not so healthy snacks, you can pick up some 100 calorie snack packs and limit yourself to just one pack a day.
The real key to successfully snacking in a healthy manner is to take small bites, chew thoroughly, and eat slowly. This will stretch out the time you are taking to eat and will trick your body into feeling full. Also, be sure to drink lots of water…LOTS. This will also help you feel full, so you are prone to want to eat less.
Healthy Snacks are just as important as healthy meals. Be sure that you are eating well no matter what time of day that it is. If you want some ideas for Healthy Snacks, go HERE for some great tips! There are a ton of healthy snack ideas that you can easily whip up at home and not break the bank.
Tizzy Says…Take care of your body. It is the only place you have to live in.


We at FATHEMA ZEHRA EXIM AND TRADERS are believe when we are exporting we are representing our nation. FATHEMA ZEHRA EXIM AND TRADERS group has been a major exporter in Agri-Products & Commodities.
- Direct shipment to the buyers, both in bulk and baggage cargo.
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- International quality standards.
- Offering supplies throughout the year.
- Trained executives to handle exports assignments efficiently and to service export orders to the entire satisfaction of overseas buyers.
FATHEMA ZEHRA EXIM AND TRADERS GROUP LOGISTICS ACTIVITIES
Our Agri products including wheat flour & soy products enjoy fast transportation and logistics being close to New Mumbai & Kandla Port/ Mundra Port network of roads as well as railway connections.
FATHEMA ZEHRA EXIM AND TRADERS of Quality
For us Quality is Trust. This motto has been the key foundation of our work. Our processing facilities are equipped with the latest technology and operated under specifically designed guidelines to meet the most stringent quality norms. Our research & quality control team, which forms the biggest part of the group, monitors every aspect of the chain round-the clock to deliver the quality promise.
Ground or milled wheat-flour processed without added chemicals from Indian Non-GMO wheat strains, grown in plush & fertile soil of Pan India.
Our offerings include
Unbleached finely ground endosperm of the wheat kernel separated from bran and germ during the milling process, which could be used to make a complete range of bakery products yeast breads, cakes, cookies and pastries.
Unbleached high gluten - low bran flour milled from hard wheat; suitable for preparation of breads and doughnuts.
Cake & Pastry Flour:
Unbleached low gluten - low bran flour milled from soft wheat; suitable for tender and moist cakes & pastries.
Unbleached low gluten - high bran flour milled from soft wheat; suitable for biscuits & cookies batter.
Whole Wheat Flour:
Coarse-textured flour containing the bran, germ and endosperm. Whole wheat flour is rich in B-vitamins, vitamin E and protein, and contains more trace minerals and dietary fiber than white flour.
25 Kg, 50 Kg PP Bags, But we pack according customer requirement
20ft container can load approximately 24 metric tons


Some of the most common sayings I hear from older people is “Oh it only gets worse from here”, “Wait till everything hurts”, or even “Pain is a part of life”. Why is it so common for so many people to accept pain into our lives? We should NOT be in large amounts of pain even as we get older. Our joints, muscles, and bones do age as we get older, and things do start to break down, but this doesn’t mean we have to put up with living with chronic pain every day. Pain is our brain telling us that something is wrong and that we need to take the proper steps to fix it. Sometimes it is about getting stronger, practicing functional movement, and staying active. Other times, we need to work on a deeper level within our body to address these problems.
When our body decides that inflammation needs to stay, it uses whatever it can to try and fix the problem area even if it's not needed anymore. This is when inflammation can turn bad and start breaking down our good tissue and further damage our weaker areas.
These all contribute towards serious chronic inflammation. This is what may be causing you pain and stiffness in your joints. It sounds a little scary and it is! The longer you have this chronic inflammation, the more likely you are to be breaking down your healthy tissue, and the issue becomes harder and harder to reverse.
SO what can we do to help fix this? Well, if you are here you are probably on the right track.
Even though milk has natural sugar, a sensitivity to dairy could further inflame an already troubled area if dairy products are consumed. Try and stick to all natural sugars, unprocessed food, and lots of fruits and vegetables. The less sugar you have the better!
Be mindful when you eat, and think about how processed foods might be playing a part in your chronic pain. This is a process, and it may take months to start noticing changes in levels of pain around inflamed areas. Some other positive side effects from limiting these types of foods will be better, healthier looking skin, a greater store of energy, less bloated post-meal complaints and even weight loss.
Overall, limiting these types of foods that are high in unsaturated fats and sugars can improve our general health dramatically, and greatly reduce inflammation that causes pain for so many.
Do you ever have such intense cravings that the world feels like it may end if you don’t satisfy those needs? Cravings are not just a habit or a want - they can be much deeper than that. Our body doesn’t understand the difference between foods, only the different nutrients it needs to work properly. Our brain makes that connection with certain foods so that we will be reminded to eat more of them. So, cravings are sometimes a need for other nutrients disguised as the desire for high sugar, fat, salt. These desires manifest in little pings in our brains that say “Yay that's the good stuff we need!”, even though what we satisfy those desires with may be something totally different than what our bodies need. I'm going to help you break down some of these cravings and why we might be having them, and I’ll touch on some healthy foods we can eat instead to make those cravings subside.
If you crave ice you may be deficient in iron! You also may be feeling fatigue, brain fog, and anxiety. Some ways to get more iron is through animal based protein (chicken, red meat, poultry). You can also start cooking with an iron skillet to help get more iron into your diet.
In order to create serotonin, we need all of our essential amino acids, which can be found in animal based products. Eggs and cheese are a great source because of high levels of tryptophan. Some other foods that can help are salmon, nuts, seeds, turkey and tofu. If you noticed, a common theme in all those foods is the presence of healthy fat, which will help regulate blood sugar levels.
Some snack ideas that incorporate healthy fats are:
Salt, however, can also be a double edged sword, because of where salt is often found. Chips or crackers are carbohydrates and when we eat those a lot, we find ourselves right back at our sugar cravings.
I hope these tips will help to give some more insight into your cravings. It is not the end of the world if we don’t eat a piece of chocolate, but it sure can feel like it when we are lacking magnesium. We all have cravings that may stem from habitual behavior, but staying consistent with your healthy eating goals will help curb those cravings. Fill your life with healthy foods and before you know it, those cravings will be a thing of the past!
For additional help with your cravings, check out the Wilcox Wellness & Fitness CRUSH YOUR CRAVINGS GUIDE. You can download it for free BELOW.
As they age, men can start to lose testosterone levels, resulting in an imbalance of testosterone to estrogen levels. High cortisol levels (the “stress hormone”) can also lead to these imbalances, and can have similar effects for women.
In short, it’s not just women who go through these changes as we age, but symptoms will be more obvious for women going through menopause.
Some of the best foods to eat before bed are actually healthy fats, some proteins, or complex carbs. Trying to stay away from sweets, simple sugar, alcohol, and processed food a few hours before bed can really make a difference. Some food pairings that make a great bedtime snack are:
Following these simple tricks will help you get through those hormone fluctuations, and have you feeling less anxious, more rested, and better overall during this process that we all go through.
“If we all ate the same and exercised the same, our bodies would still look different from one another.” -Author Unknown
I had a high school gym teacher who was very motivating and always told us to work out, eat healthy, and that it is never too early or too late to start focusing on our wellbeing. I carried this passion with me on to college, and once I found the nutrition program there was no turning back. I fell in love with the idea that our body is a temple, and that we only have one life to live, so we better make it a good one.
Food has always been a big part of my life, as it is for most people. At every social gathering, holiday, or celebration, food has always been the centerpiece bringing everyone together. I LOVE FOOD! Food has always been there for me through all the good times, and the bad times. Unhealthy habits often arise as symptoms of trying times, and I developed some pretty unhealthy habits during the more stressful times in my life. I would be lying if I said I’m not emotionally attached to food, even knowing what I know now about healthy eating habits. I recognize this and work every day to become a little better, (and trust me when I say it is not a linear progression.)
Okay, full disclaimer here. I've been wanting to share some information with you about some really nasty stuff that's in our food, and when we created our "How to Crack the Food Label Code" resource guide I thought it would be a perfect opportunity. Well, I have to admit that my old scientist brain has gotten the best of me and I have included a lot of info in this blog post about SIX food additives that I think you should watch out for and avoid then as if your life depends on it....because it does!
If you want the cliff notes version than download our guide, but I hope you'll read on and take a bit away that just might change the way that you look at food labels and what food you consider acceptable for you and your family going forward.
For a long time I thought I was eating healthy, but I wasn't really paying attention to what was actually in my food! So much food is packaged to appear healthy, but when you start reading the ingredients you'll often find that's not really the case.
Over the past few years I've taken a greater interest in understanding what's in my food, and learning why some of the ingredients that are listed can be particularly bad for you.
I try to eat a whole foods based diet - in other words, food that is just the way mother nature intended for it to be. Unadulterated, fresh, and natural. This includes lots of fruits and veggies, whole fat dairy, lean meats and seafood, whole grains, nuts, and beans.
I'm sure you've heard that when you grocery shop you should shop the perimeter. This is great advice! That's generally where all of the fresh, whole foods are located.
It's when you start working your way down the aisles that things can get a little hairy. But packaged food has a place in our lives, and I admit that I enjoy a number of products that are packaged such as crackers, rice and other grains that include a convenient spice packet, snack foods, breads, nut butters, ice cream, and so forth. One rule of thumb that I use in my shopping is to look for packaged foods with 5 or less ingredients. Generally speaking, when there are fewer ingredients they are all ingredients that you're familiar with....and are the ingredients that YOU would use if you were to actually prepare the food yourself. For example, my go-to crackers have THREE ingredients....Whole Grain Wheat, Safflower Oil and Salt. That sounds like what I'd use if I were to actually make these crackers myself!
I've looked at labels in the past....but funny enough I always looked at the number of calories and less at the ingredients. Who knows what I'm talking about? But we have to acknowledge that all calories are not created equally. For example, 100 calories of almonds is NOT the same as 100 calories of Oreo cookies! So the number of calories is probably the least useful piece of info on the label.
These days I look at the ingredients, and how much ADDED sugar is in the food. It seems silly to me that there is added sugar in something like mayonnaise. I don't know about you, but when I get all crazy and make mayo myself I do not add sugar to it!
Now, I admit, I love me some snack foods and other packaged foods that have a few more ingredients included than if I were to make it on my own, but there are SIX ingredients that I really look out for and I will always put the item back if any of these are in the ingredients.
#1: Artificial Sugar: This is an absolute NO WAY in my diet. These products are pure chemicals, do not exist anywhere in nature, and NOT good for you at all because your body simply doesn't recognize them as food and this can really wreck havoc on your metabolism and health in general. If I want a little sweet in my food or drink I'll add a little local honey and it hits the spot. It's all about moderation.
There are three main types of artificial sugar that you may use in your coffee or baking, or that you'll find in your food.
One of my favorite stories that I came across is about a chemist named Constantin Fahlberg, who in 1879 accidentally discovered saccharin (a.k.a Sweet-n-Low). Fahlberg was in his lab working with a chemical called toluene, a clear, colorless liquid produced in the process of making coal. Its sweet aroma is often recognized in gasoline or paint thinner. Yeah, right! I'm serious! Look it up! Fahlberg accidentally spilled some and got it on his hands. Given that clean laboratory practices weren't quite what they are today back in 1879 he went off to lunch without washing his hands and noticed that his food tasted sweet...and that's how saccharin came to be invented! Count me out!
I'm sure you've heard of aspartame. Aspartame is what Equal and Neutra-sweet is made with. This artificial sugar has received some more significant mainstream coverage about the potential health concerns. The FDA once listed 92 different symptoms associated with the use of aspartame, that were confirmed through controlled studies. These symptoms include depression, irritability, heart palpitations, diarrhea, joint pain, memory loss, confusion, aggravation of diabetes...the list goes on for 84 more symptoms!
Sucralose is the newest to come to the market in the form of Splenda, and what really blows my mind about this chemical sugar substitute is actually starts out as sucrose (a real sugar) but undergoes a complex five-step chemical process that involves many caustic chemicals, which selectively substitutes the three atoms of chlorine for three hydrogen-oxygen groups on the sucrose molecule, creating a substance that is called a polychlorinated compound. I don't know about you, but I don't want to eat anything that is a polychlorinated compound! Other polychlorinated compounds are insecticides, such as DDT, which can accumulate in the body's fat and tissues.
Need I say any more?
#2 MSG: There is no doubt that food containing MSG tastes really good. I totally admit it! For many years I knowingly ate foods containing MSG because I just loved them so much. My favorite packaged rice and beans that I used in burritos contained MSG as did my all time favorite beef jerky. But once I started to learn about the harmful effects of MSG I became quite strict about eating anything containing it.
There are all kinds of problems with MSG. First of all it's highly addictive, and I'm sure that is why even though I knew it was in some of the foods I was eating I really loved those foods and didn't want to stop eating them. I think that speaks for itself!
MSG is a flavor enhancer that lights up our tasted buds and not only makes us eat more, but also makes us eat faster. The foods that contain the most MSG are highly processed foods that are fat free or sugar free. This is because when you start stripping out the natural sugars and fats from food they start to taste not so good....so the manufacturer has to trick our brains into liking it. This is one of many reasons why you should eat foods in their WHOLE form including naturally occurring sugars and fats.
Both MSG and Aspartame are called excitotoxins and are linked to serious diseases such as Alzheimer's, Parkinson's, multiple sclerosis and other neurodegenerative diseases. I have Alzheimer's in my family history, so I want to do anything possible to prevent developing this terrible disease, and one way of doing that is to avoid these two chemical food additives.
You have to be careful when it comes to MSG, because it's often hidden in the ingredient that is listed as "seasonings". It is nearly impossible to be sure if there is MSG in the ingredients because the FDA does not require food manufacturers to list it as an ingredient. MSG is one of the ingredients used to make a number of other food additives, and only the name of the new chemical needs to be listed. Some MSG ingredients you may have seen on ingredients lists includes autolyzed yeast, anything hydrolyzed such as hydrolyzed soy protein, or hydrolyzed yeast, maltodextrin, isolated soy protein, textured soy protein, yeast extract, and natural flavorings...which brings me to #3...
#3. Artificial Flavorings & Natural Flavorings: This is a tricky one because one sounds far less harmful than the other, but the reality is that both are made in the laboratory. There is a BIG difference between Natural Flavors and Natural Flavorings...and it's important to keep them straight in your head.
What's crazy about artificial flavorings is that they are made up of a laundry list of ingredients, and the FDA does not require companies to disclose the ingredients that are used to make the artificial flavoring as long as the chemicals used are "generally regarded as safe", which is a whole other subject of what defines a chemical as "generally regarded as safe". Anything that is "generally" safe is suspect to me and I'd rather avoid it and eat the real flavors that mother nature blesses us with in whole foods!
Natural flavorings are also made in the laboratory. They have the same or similar chemical make up of natural foods, but they are not naturally occurring or derived from actual food. An example you may be familiar with is real vanilla extract vs artificial vanilla flavoring. Both smell and taste almost alike, but the latter is made in a laboratory. I'd rather have the real stuff that Mother Nature gave us.
#4. Sodium Nitrates and Sodium Nitrites: It can be really hard to find certain foods that don't contain sodium nitrates or nitrites. They are commonly added to cured and processed meats. Their primary purpose is to prevent botulism and improve color and flavor, which sounds like a decent enough reason for adding them to food, but they're also linked to cancer, including childhood brain tumors and leukemia that has been linked to hotdogs containing nitrates.
There are a lot of nitrate free options available for sandwich meats, bacon, sausage, etc, and it's worth a little extra money to make sure that the option you choose has zero nitrates or nitrites in the ingredients.
#5. BHA, BHT and TBHQ. These chemicals are FAKE antioxidants. The term antioxidant can be a bit misleading because normally we consider antioxidants to be really good. Colorful foods like blueberries are known to be high in antioxidants, and this helps to fend off free radicals that attack the cells in our bodies. Free radicals are unstable molecules that are all around us, so eating other foods high in antioxidants is kind of like the anecdote. But the so called antioxidants in BHA, GHT and TBHQ is quite the opposite! These are man made chemicals that are added to food to prevent oxidation, which in turn preserves fats and prolongs shelf life.
The problem is that these chemicals are linked to cancer, and repeated studies demonstrate that these chemicals accumulate in the body, cause liver enlargement, and retard cell development. Dr. Benjamin Feingold, a diet specialist in the 1970s, found through his studies that BHT could cause hyperactivity in children, so it's disappointing to find this in the ingredients of foods that are mainly consumed by children, such as breakfast cereals, lunch meats, and snack foods.
#6. Trans fats: Last but certainly not least on my list of additives to look out for is Trans Fat. We have all heard about trans fat, and I think many of us already try to avoid it, but we're often tricked into thinking that foods are trans fat free when in fact they aren't. Did you know that a manufacturer can claim that a food product contains ZERO trans fat as long as there is less than 0.25g per serving? The problem is that the serving size can be manipulated to hit this target when in fact you will most likely eat the whole package that is likely to be 2.5 servings or more. So in reality, the serving that YOU ate did contain enough trans fat to make you worried.
The word to look out for on ingredient lists is hydrogenated or partially hydrogenated. This is the fancy word for trans fat. What I find most interesting is what trans fat is from a chemical perspective. If you had to take a chemistry class in high school or college you may remember that molecules exist in either a cis or trans configuration. Naturally occurring fats exist in the cis configuration, which allows for a little bend to occur between a couple of carbon and hydrogen molecules. These fat molecules actually attach to receptors on the surface of cells which allows things to flow in and out of the cell. The problem with trans fats is that the trans configuration of the molecule results in the inability for the molecule to bend the way that the cis version will, and it also becomes much more rigid. It's similar enough to the naturally occurring cis-fats, so they can still attach to those receptors on the cell, but instead of function the way that it should it can block the cell from opening up those pathways for everything to move in and out. This includes the ability for LDL cholesterol to move into the cell from the bloodstream so it builds up in the bloodstream leading to high cholesterol and heart attacks. And prevents sugar from flowing out of the cell and into the blood stream to get used for energy, resulting in diabetes. Additionally, that rigidity in the trans fat molecule causes a stiffness in the cell making your cells stiff, where as the cis fats will allow our cells to be supple and pliable. Because your cells are stiff and not functioning optimally the good essential fats that you're eating aren't able to be properly utilized because the trans fat blocks them from being incorporated into the cells.
The blockage of these cell receptors can lead to all kinds of problems. Trans fats have been linked to cancer, heart disease, multiple sclerosis, and diverticulitis among others. They also weaken the immune system, and decrease the response to insulin, another catalyst for diabetes.
It can be difficult to avoid foods that contain these ingredients. These types of chemicals are in a lot of the foods on the grocery store shelves, but it's worth being extra diligent and at least being aware of where they exist. Even if you can't resist some of the delicious foods that these additives are in, I hope that knowing how harmful they are will help you eat these foods very, very sparingly. They should most definitely NOT be a part of your regular diet.
I hope that you'll be able to use this information to keep yourself and your loved ones healthy and feeling their very best. Don't forget to DOWNLOAD our "How to Crack the Food Label Code" resource guide. It will help set you on the right course and you choose the healthiest, most nutritious foods and avoid the added ingredients that can be a real hazard to your health.
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We would love to support you in your health & fitness journey!
Over the course of the past couple of weeks I have had a few different people ask me for my thoughts on Monk Fruit Sugar. At Wilcox Wellness & Fitness we promote a whole foods based diet. That means eating foods that are as close to mother nature as possible, and are minimally processed. When ever I hear about new sugar alternatives on the market the first thing I wonder about is the extent to which that product was processed, taking it away from it's original form the way that mother nature intended.
Another sugar alternative that I have been asked about is Stevia. This is a great example of a natural product being processed into the product that you buy in the store. There are natural forms that are made into tinctures from the leaves, but many forms are highly processed and go through dozens of steps before making it into the bottle that you buy in the store.
Monk fruit sugar isn't as processed as Stevia, but it is a few steps away from its fully natural form. Monk fruit produces an antioxidant called mogrosides that is responsible for its sweetness. Monk fruit sugar is 150 - 250 times sweeter than sugar, and due to this highly intense sweetness the final product is mixed with other ingredients to level out the sweetness to something more palatable. Monk fruit sugar contains the sugar alcohol erythritol, which helps to balance out the sweetness as well as dextrose in some versions.
Erythritol is one sugar alcohol among many. Another sugar alcohol you may be familiar with is xylitol. Unlike xylitol, erythritol is absorbed into the bloodstream and excreted through the urine, so this helps to reduce the gastrointestinal effects commonly associated with sugar alcohols. Other sugar alcohols travel to the intestines and colon where they ferment and can cause bloating, gas and diarrhea. Some sources report gastrointestinal issues even with erythritol, so it is possible that monk fruit sugar can cause problems for some.
Monk fruit sugar is a new comer to the sugar alternative scene, so there is limited research on the long term effects. Some known issues to be aware of include:
Furthermore, there is something to be said for providing our bodies with intensely sweet flavors all of the time.
Frances Largemen-Roth, registered dietician, editor for Health Magazine, and author of "Eating in Color" warns that Americans are so used to food tasting incredibly sweet, and cautions against overuse of artificial and naturally derived, but calorie-free sweeteners, that can taste hundreds of times sweeter than sugar.
It is also thought that providing our bodies with a sweet flavor that doesn't spike blood sugar can actually confuse our bodies. Spiking our blood sugar is not a good thing to do, but when our bodies are expecting that spike but doesn't get it there can be consequences to how our bodies recognize the food in general. This is a concept that is being further studied.
Any sugar should be used in moderation, but we recommend using a whole food sugar when a little touch of sweetness is wanted. Honey and Maple Syrup are great whole food options. Both of these are not processed and contain some nutritional value, although not significant. Another whole food sugar that is a good option when a more traditional sugar flavor is wanted is Sucanant. Sucanant (Sucrose natural) is evaporated cane sugar, and retains the nutritional benefits of cane juice. Again, all sugars should be used sparingly, but looking to the most natural source is going to be best unless you have health issues that require you to avoid sugar.
Hi! My name is Allison Hopkins and I am the owner of Wilcox Wellness & Fitness in Brunswick, ME. I am excited to bring WILCOX to Brunswick and share in my passion for living a great life through health and fitness.


- 1 cup grated carrot
- 2/3 cup rolled oats
- 2 tablespoons raisins
- 1 1/2 cups soy or almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon honey
- Greek yogurt (Oikos® or PC Skyr)
At the end of high school I became obsessed with oatmeal. I think I ate it for almost every meal for at least three years! What I love about oatmeal is that it’s a blank canvas. You can make it into whatever you’d like, and I don’t think I like anything more than dessert for breakfast. This Carrot Cake Oatmeal recipe is easy and delicious. Let’s get started!
Mix the oats, raisins, 1/2 cup soy or almond milk (or whatever kind of milk you’d like).
Store this mixture in an airtight container overnight.
This recipe will make two servings, so only use half of the mixture for this next step. The next morning (or whenever you want to eat it), combine the carrot-oat mixture (again, half of what you prepared the night before) with 1/2 cup of milk, vanilla, cinnamon, and honey in a small pot over medium heat.
Stir for about 4-5 minutes. It should now be gooey and warm and delicious! A generous dollop of greek yogurt tastes like the cream cheese icing you’d find on an actual piece of carrot cake. I like Oikos® greek yogurt or PC brand Skyr greek yogurt, which is so thick and creamy and packed with protein. You could also top this with your favourite nut butter.


Independent Cooking - Community Learning
A partnership with Goodwill Workforce Connections - James O. Wright
Independence First is dedicated to offering meaningful education and skills training to help people in our community live independently. When we saw the participants from the Goodwill Workforce Connections in the kitchen here at Independence First, followed by the smell of delicious food, we had to investigate!
Our workshop, Independent Cooking, helps participants from the Goodwill Workforce Connection Center – James O. Wright, create delectable delicacies in the kitchen here at Independence First on Monday mornings.
Workshop participants enjoy eating food they prepared
The participants in Independent Cooking learn from weekly themes such as “Safety in the Kitchen” and “Dietary Modifications” while learning mindfulness and healthy-eating while having control of what they create. Participants have created delicious meals such as turkey spaghetti, guacamole, and diabetic-friendly hamburgers.
Yer and workshop participants enjoy diabetic-friendly burgers they cooked
When asked about the workshop, co-facilitator and Youth Leadership Coordinator Yer Thao says, “The participants learn cooking skills and have control over what we cook during the workshop. It’s a great opportunity to build confidence when cooking, teamwork, and collaboration which each other, but most importantly, build the skills to live an independent life.”
Troy Smith cooks up a burger
Independence First also partners with the Goodwill Workforce Connection Center - James O. Wright for additional workshops such as "Making Proud Choices," "Mindfulness and Safe Relationships / Safe Spaces," and many more.
Is your organization interested in partnering with Independence First? Contact us! https://www.independencefirst.org/IndependenceFirst/Contact-Us.htm


The healthiest meal plan for athletes includes specific foods and nutrients to support the body’s physical activity. Athletes should aim to consume one to 1.5 grams of protein for each kilogram of body weight. Protein in foods can be found in legumes, nuts, and dairy products. However, several unhealthily high-calorie foods are bad for athletes’ diets. These include high-fructose corn syrup, processed grains, and starbursts. Let’s find out more about these foods.
High-fructose corn syrup:
High-fructose corn syrup (HFCS) is an artificial sweetener with the same calories as other added sugars but without health benefits. Big food companies renamed it “natural,” but that doesn’t mean it’s healthier. The amount of fructose in the average person’s diet has nearly doubled since the 1970s, with the average person consuming over 50 grams daily. That is 10% of our daily caloric intake.
Athletes should limit the number of processed grains they eat. Most of these foods contain little phytonutrients and micronutrients. These foods tend to displace more nutrient-dense foods.
Athletes are required to eat a balanced diet, and starbursts are one of the worst foods for an athlete. They contain too many calories and are very unhealthy for the body. They’re also loaded with titanium dioxide, which can cause cell mutations and even DNA damage.
Caffeine has numerous negative health effects and should be avoided by athletes. It increases the heart rate and blood pressure, which is detrimental for athletes. It also increases anxiety and causes problems sleeping. In addition, it drags down an athlete’s performance.
Sugary foods can hinder an athlete’s performance and should be avoided. These foods contain empty calories with no nutritional value, and they cause athletes to “crash” during workouts. High-fructose corn syrup (HFCS) is also bad for athletes because it can promote fat buildup around organs. Moreover, many processed foods are also high in trans fats. It’s better to focus on whole foods low in calories and fat.
While indulging in processed cheese as a snack may be tempting, it’s also a bad idea. This is because 75 percent of the population has problems digesting lactose, the primary sugar found in milk. Eating dairy products can leave those with lactose intolerance bloated and uncomfortable.


An interesting report I found on yahoo news highlights a rather cheesy scam.
A report on an Italian police investigation in Rome, by La Repubblica, states that 11,000 tonnes of rotting or out-of-date cheese from European dairies were mixed with fresh products and resold.
La Repubblica says that instead of destroying the cheese, some 40 Italian, British, German and Austrian firms reworked them instead, using four companies headed by a Sicilian businessman.
Three of those companies were based in Italy whilst the other was based in Germany.
The report goes on to say that the rotten cheese contained foreign objects, such as mice droppings, in addition to residue from plastic wrapping and ink labels.
Apparently, these were then mixed with fresh cheese products in order to make cheeses such as mozzarella and gorgonzola.
It is estimated that a total of 11,000 tonnes of cheese was recycled in this manner over the past two years. It is also believed that the four companies involved achieved a turnover of around 10 million euros which is approxiamately 15.5 million US dollars.
Two Year Investigation
The daily also reports that the investigation by a special police unit last lasted two years and resulted in three people being arrested.
The judge in charge of the case, Francesco Messina, wrote, ‘The alteration and faking of dairy and cheese products has made them dangerous to public health’.
Makes you wonder what other foods get recycled around the world doesn’t it?


Out of stock
Meal, Ready-to-Eat (MRE) is a dry ration (individual ration) adopted to supply the US Armed Forces.
Rations are packed in a package of thick plastic sand color dimensions of 25*15*5 cm.
It contains the menu number (twenty-four in all) and the name of the main dish.
The total caloric content of food is about 1200 kilocalories;
the weight is from 500 to 750 grams, depending on the menu.
The ration is designed for one meal. In addition to the main dish in the ration there is a hot instant drink -
tea, coffee or cocoa, as well as cold, in the form of powdered lemonade.
There is no first course, for dessert - cookies, sweets, muffins, biscuits.
The composition may include biscuits and soft cheese.
To heat the products, MRE includes a special package with a flameless chemical heater.
A small amount of water should be poured into the heater,
and then a bag of food or drink should be placed inside it.
The price is indicated for 1 piece.
At will you can choose menu content and it will take additional fee + $ 1 (29 UAH)
Usually for each 5 meat MRE there is 1 vegetarian menu.
Supplied from the USA


Ice cream is a summertime treat that always seems to be on the menu. Whether you're looking for a new flavor or just want to make your favorite even better, these plant based soft serve from Frosty Boy will help to create the perfect base for your next scoop.
Image Source Google
What is a Soft Serve Base?
A soft-serve base is a type of ice cream that is made by blending together a number of different ingredients and then freezing it into a creamy consistency. Soft serve bases can be enjoyed as is or added to other ingredients, such as whipped cream or fruit, to create unique variations.
There are a number of different soft-serve bases available on the market. The most common types are coffee and chocolate. Coffee bases are typically made with espresso and steamed milk, white chocolate bases use cocoa and steamy milk. Other popular flavors include mint, banana, and strawberry.
Soft serve bases can be enjoyed in a variety of locations, including restaurants and cafes. They can also be bought online or at convenience stores.
The Importance of an Ice Cream Base
If you're like most people, you love ice cream. Whether you enjoy it as part of a cone, in a bowl, or even as a soft serve, there's just something about the creamy, sweet treat that's hard to resist. And with so many different ice cream flavors out there, it can be hard to pick just one.
But if you want to enjoy your favorite ice cream flavor all day long, you'll need to use an ice cream base. An ice cream base is simply a mixture of ingredients that are used to make soft-serve ice cream.


Atlantis Kaleidoscope Themed Dinners
Take part in Oceanic Feast, an extraordinary culinary journey that Forever Tourism LLC is hosting against the mesmerizing backdrop of the Palm, a representation of opulence and grandeur. This dining experience is an ode to the world\'s rich culinary heritage, offering guests a chance to indulge in a vast array of flavours that speak volumes of authenticity and craftsmanship. The ambiance of luxury dining encapsulates every guest, ensuring that the journey extends beyond the palate to a comprehensive sensory experience. With an eclectic menu that traverses the globe, from the spicy realms of Indian cuisine to the refined tastes of the Mediterranean and the depth of Asian flavours, Oceanic Feast promises a celebration of tastes where every dish served is a testament to culinary excellence.
- Luxe Dining Atmosphere: A setting that redefines luxury, providing an immersive experience in elegance and grandeur.
- Exquisite Menu Selections: A diverse menu that showcases a symphony of global flavours, catering to various palates with everything from spicy Indian dishes to delicate Mediterranean fare and rich Asian cuisine.
- Highlight Nights: Enjoy special theme nights like International Night and Arabian Night, each offering a unique culinary exploration.
- Varied Buffet Choices: An extensive buffet selection that meets everyone\'s desires, from French delicacies to Asian classics, ensuring visual appeal and taste sensation.
- Tailored Culinary Experience: personalised meals that accommodate specific dietary needs and preferences, crafted by our skilled chefs to align with individual tastes.
- Beverages and alcoholic drinks may not be included in the package and could require an additional charge.
- Transportation to and from the venue is not covered unless specified in the package.
- All tickets are non-refundable once purchased. This policy ensures the exclusivity and preparation involved in curating each dining experience.
Forever Tourism LLC\'s Oceanic Feast Dining Experience is more than just a meal; it\'s a celebration of culinary artistry set within the luxurious confines of Dubai\'s iconic Palm. It\'s an invitation to explore the world through taste, in an atmosphere of unparalleled elegance. Join us for a dining adventure that promises not only to satiate your hunger but to transport you on an unforgettable journey of flavors and cultures.


Years in Business: Kwik Trip has been in business for over 52 years as a company – 2½ years in South St. Paul.
Products/Services/Markets Served: In addition to offering automotive and truck fuel, Kwik Trip serves as a food and commodities destination for its customers. Kwik Trip operates its own commissary, bakery, dairy, beverage line, ice plant and banana ripening facility. The facilities are FDA approved and produce Kwik Trip’s own line of sandwiches, soups, salads, fresh bakery products including white, wheat bread and buns, muffins, donuts, cookies and bagels, as well as the Nature’s Touch brand of dairy products, Milk-in-the-Bag, ice cream and waters. Eighty percent of the products sold in the stores are produced by Kwik Trip. In many “food desserts” we are the corner grocery store.
Business Leadership: Kwik Trip’s vertically integrated approach to selling food and commodities has been so successful that the chain is now growing by forty new stores each year in Wisconsin, Minnesota and Iowa. The company has been recognized as a Top Workplace in Minnesota by the Minneapolis Star Tribune for each of the last eight years and has been ranked among the top ten employers in Minnesota. The company has been applauded as a family-owned success story throughout the United States, noted for sharing 40% of all pre-tax profits with all of the 22,000 coworkers every year since 1989.
Brief Testimonial: We have enjoyed positive relationships as neighbors in South St. Paul which makes it very easy to live our mission every day. Serve our customers and community more effectively than anyone else by treating our customers, co-workers and suppliers as we, personally, would like to be treated, and make a difference in someone’s life.


The eggs, still on the piece of plant on which they were laid, should then be kept in glass-topped boxes, so that the tiny caterpillars are not lost or eaten when they hatch. As soon as they do hatch, they should be supplied with freshly picked pieces of food plant, placed carefully in the box without disturbing the little caterpillars as, with some species it is necessary for them to have a first meal of the eggshells from which they have just emerged.
From now on, the growing caterpillars must receive regular attention. They should be transferred every day to clean tins with fresh food, and the tins just vacated must be carefully cleaned before putting caterpillars back into them.
(Eggs of the Large White)
glass-topped box is ideal for holding


The Supper Club can accommodate groups of 15 to 150 and offers fine dining in a casual setting.
The restaurant is known to be full of life! As you enter there is a large, rectangular bar to the right with regular patrons filling each chair, enjoying one another's company before advancing to their tables for dinner.
The bar has long, thin mirrors running along the wall to add light and depth to the large building. The opposite wall features beautiful outdoor scenes and wildlife. The restaurant has various size tables arrayed with flowers and a candle for the many dining guests. There are intimate tables for two, the standard four-seat configuration, and long rectangular settings for groups. At the rear of the building you can see the large salad bar and to the left is another room with more dining tables for the many nightly guests.
You will be greeted by the hostess, with a brief review of the menu indicating a diverse assortment of dishes, with all of the local favorites, plus several hard-to-find choices. We offer family-style dinners of fowl, ham, beef, and seafood—each served with a choice of potato. We also offer several pasta selections.
All dinners begin with the wonderful salad bar with its wide assortment of homemade items. You can also start your meal with an appetizer if you are so inclined. You might try one of our common appetizer options, including the hot wings, onion rings, breaded cheese curds or maybe even the shrimp cocktail
A Wide Variety of Char Broiled Steaks
Smoked Pork Ribs
A Wide Variety of Appetizers including Alligator
Space available tor Banquets
Rehearsal & Anniversary Parties
Christmas & Birthday Parties
We offer Family Style dinners for parties of 25 to 150 people.


Living Beyond Boundaries is proud to be hosting our fundraising campaign with HoneyBaked ham at this holiday season, in supporting people with disabilities. To order your gift card, click here.
WHAT CAN YOU GET WITH A HONEYBAKED HAM GIFT CARD?
There are so many ways to enjoy HoneyBaked Ham. Every Honey Baked Ham is fully cooked & ready to serve, so you can spend less time in the kitchen and more time with family. Underneath that sweet, crunchy glaze is the leanest, most flavorful, moist & tender ham you’ll find anywhere. Whether it’s our signature ham, tender turkey, delicious desserts or our tasty Heat & Serve sides, you know you’ll be serving the best.. And your favorite home-made sandwich of the year on December 26th can be enjoyed all year long when you come in to HoneyBaked Ham for lunch!
You can use your HoneyBaked Gift Card to shop online, order from the HoneyBaked catalog or at any HoneyBaked location nationwide. And the most satisfying part? 20% of your purchase goes directly to support Living Beyond Boundaries, INC.
$25 Gift Card:
- Mix and Match 3 Signature Sauces
- Red Velvet, Coffee, or Carrot Cake
- Lunch Sandwich Combos
- Pecan, Apple, Pumpkin Pie
$50 Gift Card:
- Whole Turkeys
- Turkey Breast: Roasted & Smoked
- Signature Meat & Cheese Platter
- Boneless & Mini Hams
$100 Gift Card:
- Any Size Traditional Half Ham
- Large Signature Meat & Cheese Platter
- Half Ham & Turkey Breast Combo
- And so much more…


being obese is one of the biggest problem one feel ashamed of. Because of this people dont tend to socialize to any one, they feel annoyed.There are many ways to treat obesity one can be by medicines and other method is to lose weight naturally. Let us discuss about that in detail.
Significance of healthy eating
As suggested by many medicos obesity can happen due to many underlying reasons but the number one key to beat obesity is by monitoring the food intake. This should be your primary goal as eating healthy also safeguards your overall health. Many people succumb to their obese condition and lose hope on their recovery. But it is very possible to get your figure back to normal by cooking from home and cooking the right meal. That way your entire calorie intake will be well taken care of.
Quick breakfast recipes
Oatmeal with nuts
- Boil a cup of milk for about 3 to 5 minutes.
- Add your desired type of oats in the required quantity.
- After the milk cools down a little, add nuts like almond or walnut.
- You can even add dates and raisin to satisfy your sweet cravings.
Mint green juice
- Chop the mint leaves roughly and blend to a fine paste.
- To that paste add water, lemon, honey, flax seed, horse gram and chia seeds.
- Mix well and consume it soon after preparation
- After soaking them overnight, boil the chick peas for about 15 to 20 minutes in a pressure cooker.
- Prepare a tempering with oil, mustard seeds and cumin seeds and add it to the boiled chick peas.
- Mix properly and enjoy the delicious breakfast.
Quick dinner recipes
- Boil 2 cups of lentil.
- Add oil in a pan and subsequently add mustard seeds, cumin seeds, chilli, chopped onion and sauté the mixture until the onions become brown.
- Then add the boiled lentil and let the whole mixture simmer for a minute.
- Add tomatoes or tomato puree, salt to taste and chilli powder.
- Let it simmer for another 5 to 6 minutes.
- Serve this curry with brown or white rice.
Lady’s finger fry
- Cut the lady fingers into small pieces.
- Add oil in a pan and add the cut pieces.
- Mix it well and let oil coat the pieces evenly.
- Sprinkle some water and close the lid for 5 to 10 min and cook it in low flame.
- Mix it well and let it simmer for another 15 minutes.
- After it turns light black in color, turn off the stove and add salt to taste.
Mixed raw vegetables
- Cut beet root, snake guard and carrot into small cubes.
- Mix the vegetables together and add a tempering made of mustard seeds and cumin seeds.
- Finally add some lemon to bring more taste to the raw vegetables.
- Serve with rice.
Benefits of cooking at home
Cooking at home can be very beneficial in not just keeping a tab on your weight but also preventing many health conditions that occur as a result of constantly consuming the food from restaurants. At home you will know what ingredients go into the meal so you can easily control the calorie intake. Whereas when you eat outside more often, you end up consuming unwanted calories that exist due to unknown ingredients.
Moreover, at home you can make the recipes based on your taste and adjust the salt and spice as per your liking. You can even experiment with different dishes and constantly reinvent yourself. You will soon realize that cooking can be fun and enjoyable. Not just you but your family can also benefit a lot from healthy food made at home. The overall health of the household will be well taken care of just by cooking from home.


I often worry that the grump has a bit of a problem when it comes to the amount of tea and coffee he drinks everyday. The temptation to pour another cup whilst working in the office seems to be overwhelmingly tempting for him, resulting in him going through four-five mugs a day (and he says this is normal)!
However, he does tend to get a little bit bored of drinking the same beverages all the time which is why he has started branching out into slightly more exotic blends and hot concoctions. He was therefore delighted when I received a couple of samples from the UK Loose Tea Company.
A Wide Range
Based in Powys in my home nation of Wales, the UK Loose Tea Company operate a very ethical policy of sourcing their tea leaves direct from the farmers themselves and paying them a fair price. Unfortunately the same cannot be said for many supermarket chains who take these supplies for granted.
The Welsh company source only the finest leaves which are exclusively grown by suppliers who use only sustainable means of farming. This not only ensures that customers consume ethical products but also ensures that dangerous chemical pesticides are not present in any of the leafs which the company markets.
Their specialty teas are available for purchase online and can be sent direct to your doorstep for a fee.
We received a sample of their latest concoction which has been called the ‘Tropical Sunshine’ blend.
Retailing at £3.90 per 100 grams, this is the perfect summer tea mixing dried mandarin, mango, orange, pineapple and papaya slices to create a fruity flavour which is a delight to the taste buds right from the first slip. In fact, the experience begins right from the moment you open the bag as a sweet fruity aroma wafts straight out of the conveniently packaged re-sealable bag.
Unlike many teas it also leaves a great after taste with a sweet and mild fruity flavour which will leave you gagging for more.
Please note that these are loose tea leaves, so you will need the appropriate equipment. Brewing time is approximately 8-10 minutes, with the tea able to be savoured either hot or cold.
Green Keeman Congou
The other sample we received was the Green Keemun Congou blend which is sourced from Southern China and designed to create an “aromatic taste” according to the packaging. It is slightly more expensive than Tropical Sunshine, retailing at £5.80 per 100 grams due to the rarity of the leafs.
Now I must admit that neither of us are the biggest lovers of green tea and this blend simply wasn’t for us. The initial smell was slightly outdoorsy and it left a woody, tobacco after taste which I can’t say left an overly favourable impression.
However, this is just my personal opinion and I’m sure there are green tea enthusiasts out there who will love this blend.
We were so impressed with the Tropical Sunshine blend that we have placed another order of this tea and the grump has become a little bit obsessed with it. He is keen for us to try other blends which gives me a feeling that this could become his latest extravagance…


Vegetable Physiology sometimes manifests itself as green, yellow, orange or other vegetable-colored skin, ability to grow vegetables from the body which produce one or numerous effects (and/or vegetables can be eaten as food), (sometimes) generation of prehensile vines.
Further Study Edit
Ability Mechanics Edit
Social Possibilities Edit
Of course, the food generated is often edible (in fact, almost always), and can be used to feed subjects as thought it was normal food that came from the ground. And in many cases, numerous vegetables can be generated from one user (perhaps collard greens, lettuce, zucchini, cucumbers, and the like), instead of, say, just pumpkins, just squash or the like.
Psychological Effects Edit
Of course, this ability is often accompanied by a heightened awareness of and sympathy toward plant life (one with this power can come to see the importance of plant life to the environment), and conscientious readiness to research the health values (or other uses) of the vegetables they produce. This ability often also results in the user becoming vegetarian (at least primarily), as vegetables will be the most easy food for the user to come across.
Sometimes the user may develop his power so that he can actually consciously manipulate the vegetables he produces (instead of the vegetables just growing randomly), even though the power will still be restrained within the plant class "vegetable"
This ability may only produce (or mimic the properties and amplified capabilities of) vegetables, not fruits, not grains (no corn or wheat) and not normal plants or fungi.