how much sugar is in a strawberry margarita
Not to mention, strawberry peak season is upon us. The ready-to-drink strawberry margarita is made with 100% de agave wine, real lime juice, and cane sugar. I’m using Reposado tequila, but feel free to use whichever you like. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. … i might drink all four servings myself , A margarita is always a great way to kick of the weekend! So glad you enjoyed this margarita recipe :). It tastes so great, you'll never go back, and your friends will never know you're actually serving them something healthier than a traditional Margarita. I’m also a big advocate of self-care and taking life “down a notch” – while chasing adventures half-way across the globe! If making this frozen, skip the ice and use frozen strawberries for an even more intense strawberry flavor! If you use sweetened frozen strawberries, you can skip the simple syrup. Fresh limes make all the difference. Stir in the tequila and triple sec and refrigerate until ready to serve. For each margarita yield, add three strawberries to the blender. Run a lime wedge along the rim of two glasses then dip the rims into a plate with salt or sugar. Prep your glasses. To make a Virgin Strawberry Margarita, follow the same steps, but use the following ingredients instead: 2 oz. So refreshing thank you for sharing!! There are 55 calories in 1 shot (1.5 fl. Smash each strawberry with a fork until it breaks down, and stir together with the sugar. But if you like a margarita on the sweeter side, feel free to add your favorite sweetener. This sweet, fruity cocktail will sure get the party going. Just before serving, crush the freeze-dried strawberries in a resealable plastic bag using a rolling pin or heavy skillet. beautiful photos. Then … Just shake and pour into an airtight container, enjoy within 3 days. Large Batch Recipe – Serves 8: agave nectar (or to taste) First, run a small wedge of lime around the upper outer rim of your glasses. Making this again tonight! One cup of sliced strawberries contains 50 calories, 13 grams of carbs, 8 grams of sugar and 3 grams of fiber. With 4 calories per gram, more than 60 percent of the calories in a cup of strawberries comes from sugar. A recent study published in the American Journal of Preventive Medicine shows that keeping a food diary may double your weight loss efforts. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Perfect for the warm days ahead :). Luckily I have all the ingredients so surely making it soon! How to Make a Strawberry Margarita. club soda 1 tbs. Strain through a fine-mesh sieve into a large measuring cup or pitcher. Tag, White Sangria With Mangos and Strawberries. More strawberry syrup can be added if you prefer. Great minds think alike! Glad you finally found the perfect frosty cocktail drink :) This will definitely be great for Memorial Day and 4th of July! Place over medium-low heat and cook until sugar is dissolved. ©Downshiftology. For 2 oz of simple syrup, use … Martini: 0.11 grams. There are 160 calories in one Martini. Repeat to make more margaritas. This is exactly what I’ve been wanting. How much alcohol is in a strawberry margarita? Make the margarita three parts lime juice, so twice as much lime juice as tequila. Stir in the tequila and triple sec and refrigerate until ready to serve. This frozen, blended beverage is delicious on a hot day. You’ll want to begin by choosing a good Blanco (or silver) tequila for their true agave flavor. Freshly squeezed lime juice is a key ingredient for margaritas. Get ready to whip up this margarita for Cinco De Mayo or any of your summer festivities. I’ve tried a few (to say the least) over the stay at home, and hadn’t found one I loved yet. Made this when Lisa posted on her instagram since I had all the ingredients. Calories in a margarita can be pretty high because of the sugar content, but that doesn't mean that your favorite cocktail can't be enjoyed in moderation. What a great drink to welcome May! 4 oz. Puree the fresh strawberries, sugar and lime juice in a blender until smooth, 2 to 3 minutes. It’s super easy. I love using a mix of both (sweet + salty together is the BEST). Hi Sophia- There’s never a bad time to make a strawberry margarita :). Strawberry Butter Is Our New Favorite Spread, Try This Fruity, Fizzy Strawberry Sangria, Serve Our Margarita Recipe at all Your Parties. But if you have fresh strawberries those work too. Please read my. You do you. Though not included in the promotion, the mango and strawberry … Which means strawberry smoothies, strawberry frozen yogurt, and this refreshing cocktail for happy hour. Grab a bowl, add 1 cup of sugar, then slice up 1 cup of strawberries, and add those as well. But if you’d like a non-frozen beverage, these cocktails should do the trick. Enjoy! 22 Comments, This recipe is a GAME CHANGER!!! This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. I’m a recipe developer, food blogger, YouTuber and massive wanderluster (getting food inspiration from around the world!). strawberry puree; 1 oz. I am drooling as I read this recipe. Blend … They’re economical, easy to find and you won’t dilute your margarita with blended ice. Way too much … https://www.marthastewart.com/340218/macerated-strawberries Make Strawberry Margarita: Combine the strawberry juice, lime juice, tequila, orange liqueur, and simple syrup in a cocktail shaker, shake well and set aside. Hi Anita- Definitely a delicious way to utilize your strawberries :). Pour the blended margarita into the glass and garnish with a strawberry or slice of lime. Strain through a fine-mesh sieve into a large measuring cup or pitcher. This one is by far the best frozen drink I’ve ever made AND I love that there is no ice added. How to make a Frozen Strawberry Margarita: Use frozen strawberries that are slightly thawed or add ice to the blender with the strawberries, tequila, triple sec, lime juice and simple syrup. looove how easy this is, but let’s be honest – this makes 4 servings. I never ordered blended margarita’s because I’d always get a brain freeze but having these homemade margaritas without ANY need for ice (the frozen fruit does the trick) has been amazing! https://www.allrecipes.com/recipe/24494/ultimate-frozen-strawberry-margarita * How much ice you use depends on your taste. Fill the glass with ice and pour in the margarita. It's not the brain-freeze kind of thick frozen margarita you might get in a restaurant. This recipe is delicious, fun, AND inspirational, haha! How to Make A Strawberry Margarita. Remove from … Don’t use bottles of lime juice, the flavor is muted and flat. Blend until it's completely smooth. Then, serve the margarita on the rocks over ice. oz) of Jose Cuervo Authentic Strawberry Margarita (9.95% alc.). The flavor difference is huge. Prep your glasses. Add the strawberries with the sugar and water in a saucepan. For a thick and refreshing strawberry margarita (just like your favorite Mexican restaurant) use frozen strawberries. Add the strawberries, tequila, lime juice, orange liqueur, and honey to a blender. Cool down during the warm weather months by mixing up a Strawberry Virgin Margarita! <3, Amazing Maribel! The 1.5-liter bottle has 12.7% ABV, so it already has plenty of alcohol to give you a tasty buzz. Don't worry about making too many, because these strawberry margaritas will disappear in minutes! You may be able to find more information about this and similar content on their web site. Next, boil your 1 cup of water, and pour it into your strawberry/sugar mixture. Live Healthy & Happy. I’m ready to put April behind me and indulge in one or two of these strawberry margaritas! To make simple syrup, simmer equal parts sugar and water in a small saucepan until sugar is dissolved, then remove from heat and cool to room temperature. Can be made in advance. It's always the right time for a margarita! https://www.thespruceeats.com/frozen-strawberry-margarita-recipe-760871 Here’s how to do it: Place equal parts sugar … Hope you love this strawberry version :). This post may contain affiliate links. Content and photographs are copyright protected. The calorie breakdown is 0% fat, 97% … Happy birthday month Adriana! We’re going to try half strawberry and half mango next time. You'd need to walk 15 minutes to burn 55 calories. Place the strawberries, tequila, lime juice, triple sec and agave syrup in a blender and blend until smooth. Make your strawberry syrup. Definitely an easy and delicious margarita to enjoy all summer long :), Hi Cindy- So glad you loved this margarita recipe! Ingredients. ;) Hope you enjoy the strawberry margarita recipe, Leslie! Use my recipe as a guide to craft your perfect Strawberry Margarita. Start; Food Tracker. Ball Canning’s Strawberry Rhubarb Jam Recipe (high sugar) 2 cups crushed hulled strawberries; 2 cups chopped rhubarb; 4 tbsp lemon juice; 1 packaged powdered fruit pectin (1.75 oz) 5 1/2 cups sugar; As you can see…it has 4 cups of fruit, and then 5 1/2 cups of sugar. You may want to experiment with the ice. It’s fruity, festive, and with just 5 ingredients and a blender you’ll have a frosty cocktail in minutes. fresh or frozen strawberries 4 oz. There’s no better way to welcome the weekend than with a margarita infused with Ole Smoky moonshine and sweetened with the flavor of strawberries and mangos. How to Make Simple Syrup: Simple syrup is equal parts sugar … Frozen Strawberry Margarita Red Lobster 1 Serving 350 calories 68 grams carbs 0 grams fat 0 grams protein 0 grams fiber 0 mg cholesterol 0 grams saturated fat 20 mg sodium 0 grams sugar 0 grams … A strawberry margarita is everyone's favorite summer cocktail recipe. 2 cups frozen strawberries; 1/2 cup orange juice; 1/2 cup tequila; 1/4 cup lime juice; 2 cups ice; 2 strawberries; 1 lime; Rimming salt; Tip: if using fresh strawberries, you may want to use 3-4 cups of ice. I think a cheers with a strawberry margarita sounds like a fabulous idea. May is my birthday month and I like to cheer with margaritas this year making strawberry using your recipe. In a small saucepan, combine Water (1 cup) and Granulated Sugar (1 cup) . Sharing of this recipe is both encouraged and appreciated. It’s sold in a delicious strawberry margarita flavor and is exceptional for muscle toning. Absolutely Delicious!! Give it a watch below! First, run a small wedge of lime around the upper outer rim of your glasses. Then roll it into the margarita salt mixture. This frozen strawberry margarita is just the thing for a warm summer night. The OG Chili's margarita has 240 calories, 24 grams of carbs, 20 grams of sugar, and a whopping 1,020 milligrams of sodium. Triple sec alone has 10.9 grams of sugar per 1 fl oz! I’m Lisa, a real food lover, meal prep fanatic, massive wanderluster and YouTuber. I’m Lisa and I love healthy food with fresh, simple and seasonal ingredients. Nothing says fiesta like a frozen strawberry margarita. I’m a desperate housewife, I live in the country, and I’m obsessed with butter, Basset Hounds, and Ethel Merman. of simple syrup after tasting the final drink. Sign up for free recipes straight to your inbox: Hello and welcome to Downshiftology! This booze-free rendition of the beloved margarita has the same sweet-tart kick and packs in the flavor, only calling for five ingredients. Then slice them in half until you have 2 cups worth. (Related: 15 Classic American Desserts That Deserve a Comeback.) My husband and I have already enjoyed this recipe twice this month and we even swapped out the strawberry amount with frozen mango and it was a hit! For a more detailed breakdown between all these liquors, take a peek at my classic margarita recipe. ** 4 ounces frozen sliced strawberries in syrup (partially thawed) may be substituted in place of the fresh strawberries. https://showmetheyummy.com/strawberry-jalapeno-margarita-recipe Mix the crushed strawberries with the salt in a small bowl and pour onto a shallow plate. Add more strawberry syrup or orange juice. main content. Thank you for sharing!!! I love the color, the taste, and the freshness of this margarita. Every item on this page was chosen by The Pioneer Woman team. Use 1 cup of frozen strawberry per serving and blend until smooth! silver tequila 1 lime, juiced 6 oz. That breaks down to about 1 ½ ounces of liquor per serving. Delish and refreshing!!!!!!!!!!!!! To put the latter into perspective, that's almost half of the American Heart Association's recommended 2,300 milligrams of sodium per day. The site may earn a commission on some products. This is how much tequila you should pour into the blender. Because it’s all about balance. Make sure to use fresh limes for the lime juice and not bottled lime juice. Taste test and add extra sweetener or alcohol if desired. Most liqueurs and cordial are very high in sugar and relatively low in alcohol content compared to regular spirits. Cheers! About 3-4 minutes. They’re colorful, playful, photogenic, and perfect for all your tequila lovers. not sure how much i wanna share with anyone else. Ingredients for a Strawberry Margarita. Strawberries are naturally sweet so I don’t think sugar is required in this recipe. This is personal preference and completely up to you. To make it on the rocks – First, start by removing and discarding the tops/stems of fresh strawberries. Stir everything, then let it sit for 30 minutes. by Lisa Bryan — May 1, 2020 All I can say is I know what I’ll be making over Memorial Day! Copying and/or pasting full recipes to any social media is strictly prohibited. Don’t forget to add some sugar or salt to the rim of your glass. I hate that watery icey taste you get in a lot of homemade stuff. Other common brands to use are Curaçao and Grand Marnier. Plus, you can’t beat a strawberry-flavored cocktail for summertime. Set aside. I’d start with 3-4 tablespoons of honey, sugar or other sweetener, then taste. https://www.foodnetwork.com/recipes/guy-fieri/strawberry-margarita-recipe margarita cocktail mixer; 1 ½ oz. Cook until simmering and softened, about 5 minutes. I love a salt rimmed glass, but there’s no right or wrong answer to this one. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. All you have to do is pour it over ice and sip away. Frozen Strawberry Margarita, Strawberry Margarita, Strawberry Margarita Recipe, Leave a comment below and share a photo on Instagram. Cut a few limes in half, and squeeze the lime juice into the blender. You totally read my mind. Until I tried lisa’s! Add 5-6 drops of liquid stevia for each margarita. , Wonderful! This recipe is frosty, but pourable. As for orange liqueurs, I love Cointreau for its mix of sweet and bitter oranges. This BCAA powder mixes easily with water and contains no calories, zero carbohydrates, and zero grams of sugar. But if you'd like it extra thick and slushy, you can add two cups of ice. One of many Downshiftology recipes I made for Cinco de Mayo. now that it’s FRIDAY, the weekend festivities can commence, especially with a delicious strawberry margarita! lemon juice; If this drink is too tart for you, add ½ oz. A strawberry margarita is everyone’s favorite summer cocktail. Use a lime wedge to wet the rim of a glass, then dip the rim in the strawberry salt. Just wash your berries and remove the stems before tossing them into the blender. Garnish with a lime wedge. strawberries, hulled and quartered (about 4 cups), Juice of 3 limes, plus lime wedges for garnish. Hi Katie- Amazing! Using frozen strawberries (with syrup), will provide a sweeter margarita. Calories in Strawberry Margarita based on the calories, fat, protein, carbs and other nutrition information submitted for Strawberry Margarita. Once blended together, serve Strawberry … New favorite homemade marg. This recipe calls for ½ cup of tequila plus ¼ cup of Triple Sec—and one batch makes about four servings. Sweeter? Before diving into the details of this recipe, take a look at how I make this strawberry margarita recipe. You may be able to find more information about this and similar content at piano.io, 20 Coffee Subscriptions Any Caffeine Lover Needs, Sip on These Amazing Christmas Punch Recipes, Raise a Glass to These 25 Thanksgiving Cocktails, Raise a Toast With These Delicious Fall Cocktails, 25 Festive Cocktails to Make This Christmas, These Espresso Machines Are Worth Waking Up For, Make This Peppermint Hot Cocoa Mix on a Snowy Day. Puree the fresh strawberries, sugar and lime juice in a blender until smooth, 2 to 3 minutes. Came out AMAZING!!
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It's been a while since I had time to update my Fabulous Stuff list in the sidebar, so now that we're into the fall season, it's time. I'm a bit too late in the season to share fun Halloween ideas, but wow! Did I ever find some great things to help you get your Thanksgiving dinner on the table in style!
I don't know about you, but I don't recall it being all that easy to find a good, deep roasting pan anywhere. Disclaimer: OK, I've never actually bought one because I've never cooked a whole turkey from scratch. And our oven here in Paris is too small for a whole turkey anyway. But if I WERE in the market to buy one, this one from Calphalon, with the roasting rack, is the one I'd invest in.
To go with it, you'll need these special turkey-lifting forks! My mom has something just like these, and they work great.
And what do you need to lift the turkey onto? A great carving board. This one has the grooves for the juices and some spikes to keep the bird from sliding off the board while you're carving. My mother has something similar that she got as a wedding gift in 1959 and she still swears by it for turkey or a large roast.
Of course, let's not forget the gravy... this is a great gadget to help you separate out the fat from the yummy meat juices. Every cook should have one.
And to decorate your table, what could be more festive than a cornucopia? If you're crafty (which I'm not - apparently I did NOT get that gene from my grandmother, mother and younger sister), you can make your own with this lovely basket. And if you're like me (craft-challenged), you might like this centerpiece, which I chose because you could really have it in your dining room all through the autumn, not just for Thanksgiving.
Happy Thanksgiving, all!


- This event has passed.
Netwomen Chocolate Mousse and Wine Night
August 7 @ 7:00 pm - 8:00 pm UTCFree
A new one for the Netwomen events calendar….
Dessert and wine!!
Nutritional Therapist, Clare Nisbet, will lead us through creating a chocolate mousse dessert direct from her kitchen.
Try a dessert wine or a merlot to compliment your chocolate mousse!
Once our delicious chocolate delights are ready to eat, we will break out into small groups for some relaxed networking.
2 ripe avocados
raspberries/strawberries (for presentation)


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Cat meals is obtainable in both wet and also dry form. Kibble is dry cat food and possesses only about 10 % of moisture inside it. It keeps a check on a disorder referred to as dental calculus, the health concern suffered by cats. Kibble is usually an affordable option as against any other wet kinds of cat food.
Your cat needs protein for it to keep healthy, and also this is one element in your cat food that you should dominant. See how much protein content your cat food has, along with the protein source should be meat (chicken, beef, lamb, turkey and duck). Watch out for meat by-products and ‘chicken meal’ since this is processed foods for the cat. Your chosen cat food should simply have rice and wheat like a secondary ingredient, and not it’s top content. Opt for ones that includes brown rice. Check for D- or L-methionine also. D- or L-methionine that is an amino acid that assists restore your cat’s urine pH balance time for a fantastic 6.0 to six.8. This can be also given being a supplement whether or not this proves quite difficult to get cat food containing this ingredient.
Ideally, each cat should have a unique cat carrier and bed. Take note of the sizes of cat carriers and cat beds you are planning to purchase. Choose the size that is not too small or large to your pet. Second, they should have proper ventilation. Third, they should be sturdy enough to secure your pets when traveling.
When buying pet toys you need to ensure that the safety factor in the animal. Not all toys feel safe for all animals and thus you have to be sure in deciding which play stuff to acquire for the pet. There are toys which can be created using unsafe materials. However, you need to stay careful about such items as they can do well risks for pet health. Before you give a toy for your pet you’ll want to consult the product well. It should be apposite to your beloved pet thereby it is possible to leave the toys to your pet’s discretion to ensure the guy can possess a very long time play with the stuff.
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Dear KJ, What’s the Best Way to Overcome Emotional Eating?
Debbie asks: What’s the best way to overcome emotional eating? (first posted HERE)
Sometimes, after a rough day, scarfing down some deep-dish pizza until I’m in a “food coma” seems like the only way to quiet my mind. If I haven’t gotten enough sleep, cookies (or maybe a cold slice of that leftover pizza!) might seem like the breakfast of champions. The truth is that almost everyone occasionally eats/overeats in response to feelings of stress, anxiety or anger (or even joy and excitement), rather than out of hunger. Doing this occasionally is probably not worth beating yourself up about, but if you find yourself feeling “out of control” or miserable around food then it’s time to seek help.
Here are a few things you may find helpful:
1) Remind yourself that emotional eating doesn’t make you a bad person, it only makes you human. After all, humans evolved to crave high-calorie foods as a way to guarantee survival during stressful times when food was scarce. To make sure we don’t ignore or waste food, our bodies release “feel-good” chemicals, like dopamine, so that we feel pleasure in response to eating. These days our stress is not usually caused by food scarcity (unless, of course, you’re under-eating), but our bodies don’t necessarily know the difference. In other words, some aspects of emotional eating are built into our biology. Of course we have some control over how we manage stress, and how we respond when we do experience cravings, but feeling excessive guilt over something that your body is programmed to do just adds to the stress. When emotional eating happens, do pay attention to the circumstances leading up to it, but you should also try to forgive yourself and move forward, self-esteem intact!
2) Try to distinguish between hunger and emotional cravings. Our cultural environment can muddle up our hunger signals even more than the biology of stress. Nonstop food and restaurant advertisements send us thousands of mixed messages about what to eat and how, while a billion-dollar diet industry keeps us thinking that our perfect life is just X pounds away. This culture tells us there are “good foods” and “bad foods,” which makes every meal a high-stakes test of self-control. Screw that! That kind of black-and-white thinking is exactly what can turn a small serving of yummy ice cream into a “now that I’ve eaten this ‘bad food’ I may as well eat it all” binge session. But food isn’t the enemy, it’s our relationship with it that causes trouble.
If your stomach is growling and you haven’t eaten for hours it’s fair to assume that you’re experiencing biological hunger. However, sometimes neither of these things are true, but we still really feel like eating. What should we do then? I try to ask myself “what, exactly, am I hungry for?” If I could feel satisfied eating a variety of foods, I’m probably in need of a snack. However, if my answer is something along the lines of “PIZZA PIZZA PIZZA!!!! AND NOTHING ELSE WILL DO!” I try to take a step back and check in with how I’m feeling, emotionally. Simply recognizing that I’m craving food because of my emotional state is often enough for me to redirect myself. Instead of ordering that pizza I might call a friend to talk about my day, goof around with my dogs, go for a walk or jog or write in my journal. Or, I might decide to…just eat the pizza and get on with my life.
Yes, you read that correctly: sometimes I make an intentional decision to eat “emotionally.” But, here’s how I do it in a way that works for me: I make sure to eat slowly and enjoy every single delicious bite.
3) Go ahead and eat that food you’ve been craving…but slow down, be mindful and ENJOY it!
Trying new dishes and savoring my favorite “comfort” foods is one of the greatest pleasures I enjoy in my life. But, for a long time, this enjoyment of food made me miserable. I spent almost a decade, in my teens and early 20s, fighting my appetite with rigid rules about “good foods” and “bad foods,” afraid that if I let myself enjoy food I’d lose control. After a lot of therapy and time practicing new behaviors and thoughts, I finally accepted that my black-and-white thinking was stealing both my health and my happiness. So I made a deal with myself. I gave myself permission to eat any food I craved, even if I knew that it was an emotional craving, as long as I ate it slowly enough to really savor it. I forced myself to chew each bite completely and swallow it before taking another bite. I deliberately considered my food using each of my senses, one by one. How does it look? What does it sound like to take a bite and chew this food? How does it smell? How does its texture feel in my mouth? And, of course, how does it taste?
Food isn’t the enemy; it’s our relationship with food that causes trouble. Slowing down to savor each bite completely changed my relationship with food and my own appetite. I quickly learned that eating super-rich food at every meal and snack doesn’t feel great to my body (heartburn anyone?!), and I also learned that it IS possible to grow tired of chocolate. I realized that I didn’t even LIKE some of my go-to “comfort” foods (this blew my mind!). By eating more slowly I gave my body the chance to let me know before I became uncomfortably full. Lastly, by intentionally savoring my food and eating it mindfully I actually get to experience the “escape” from life’s chaos that I really crave.
This approach helped me tremendously, but I couldn’t have gotten there without the help of several fantastic therapists and the support of my friends and family. If emotional eating is causing distress in your life, it’s important to bring up your concerns with your doctor, and I also encourage you to reach out to an adult you feel comfortable with (a parent, teacher, school counselor, coach, etc.). Ideally, your doctor and/or the other awesome adults in your life can help you connect with a counselor or therapist experienced in treating people with eating disorders/disordered eating. The experience of emotional eating is different for everybody, and a specialist will be most equipped to help you identify patterns in your thinking and behavior and to develop alternative strategies for managing your emotions.


Food has always been important to everyone. Aside from of course, it’s one of our source of living, it has a traditional and symbolic importance to every regions. Food has distinct flavors, color, aroma and appearance that represent the authenticity and rich culture of each place. For some, it’s a symbolism of the heritage and a glimpse of the country in general.
Each country has their own national cuisine that has distinct spices and origin. Whether you like it spicy, savory, sweet and sour, each delicacies are made healthy and flavorful, whilst some have anecdotal merit due to its rawness and healthy benefits. These benefits are good for the body, mind, spirit and for the heart. And when it says that it’s good for the heart, it’s a food that fights certain heart disease, cardiac disorders and even cancer.
Top Ten Foods That Are Heart Friendly
Whole Wheat Grains – Including more whole grains in your diet make your heart healthy. Eating whole grains can lower cholesterol, systolic blood pressure and associated to minimizing cardiac disorders.
Green Vegetables – Green vegetables like broccoli, Kane and spinach are important sources of fiber, tons of vitamins and minerals. They are also high in carotenoids, these are antioxidants that removes harmful compounds in the body. They also add boost to the heart. Kane has omega-3 fatty acid that helps the heart.
Berries – Strawberries, blueberries and cranberries has significance for the heart health. They are also a good source of antioxidants.
Nuts – Nuts contain fibers that are essential for the heart. It includes walnuts, almonds, pistachio, macadamia nuts and regular peanuts. They contain Vitamin E, known to lower the bad cholesterol and omega-3 fatty acids that are good for the heart. Research shows that daily consumption pf nuts will make you leaner, and a leaner body means lower risk of cardiac arrest.
Olive oil – The healthiest oil to consume. Four tablespoon of olive oil per day will not just reduce your risk of heart attacks, but also reduce your risk of stroke and dying young by 30%. In addition, olive oil has a monounsaturated fat which is vital in lowering cholesterol and blood sugar levels.
Fatty Fish and Fish oil – Fatty fishes like salmon, mackerel, sardines and tuna and fish oils are rich in omega-3 fatty acids. Reduces risks of heart problems and lowers blood pressure.
Avocado – It is high in potassium and monounsaturated a fat which is essential for the heart. Helps lower blood pressure, cholesterol and risk of metabolic syndrome.
Tomatoes – Tomatoes are rich in heart healthy potassium and lycopene. Lycopene is an antioxidant that aids in removing bad cholesterol, keeps blood vessels open and lowers the risk of heart attacks.
Legume – It includes beans, peas, and lentils. Eating legumes 4 times a week will increase your chance of getting heart disease by 22%. It helps control blood sugar for diabetes and diabetes complications such as heart disease.
Pomegranate – This wonder fruit is rich with numerous antioxidants such as polyphenols and anthocyanins that stave off hardening of arteries.


Whey bulking powder, bulking powder
Whey bulking powder
Whey protein is the most typical form of protein powder for gaining muscle and weight reduction, nevertheless, I do not counsel you to use a whey protein supplementif you’re pregnant or lactating. Whey protein just isn’t intended for use for weight reduction or to enhance physique composition. In addition, the amino acid profile and amino acid composition of whey protein is completely different than soy protein, best muscle building supplements 2020. I’d like to focus on two key points here. First, although soy proteins may be categorized as a complex protein at 1,000 mg/lb, they comprise solely 18% of that energy and are of lesser quality compared to whey protein, bulking workout plan 5 day. Second, though many of the amino acids in soy have amino acid similarities with that found in whey protein, they aren’t the same, bulking agents pharmaceutical definition. Some essential amino acids and branched chain amino acids have fewer similarities than is required for protein synthesis and have more similarities than amino acid differences between whey and soy.
To make this clearer, I will refer to protein powder as ‘whey powder’ or ‘whey powder concentrate’, tips to bulking up.
How Whey Protein Can Help You Lose Weight
If that is new to you, the truth is that most of the studies performed on weight loss have also been carried out using carbohydrate-based diets, or even blended with a calorie-restriction diet. I won’t go on too lengthy discussing this topic and you’ll read the complete article here, tips to bulking up. Whey Protein is not only an ‘olive oil’ as a outcome of it does not have the identical amino acid profile, it also does not have as many amino acids and their amino acid profiles are largely just like those of carbohydrates.
You can actually shed weight with these amino acids simply by merely including more servings to your meals and eating much less energy, muscle doctor mass gainer 5kg price. It takes slightly extra work, however you’ll find a way to improve your well being when you make the required modifications.
How to Use Whey Protein
To make the choice simpler, I used a regular recipe of whey-based protein powder. This recipe makes one serving of 5 servings, and one serving of 5 servings for every eight servings of soy-based protein powder; you will in all probability find the common serving recommended right here to be much less, bodybuilding kcal calculator. In addition to the 5 servings listed, the recipe accommodates the next 8 servings:
2 oz (130 g) frozen frozen oats: This accommodates an equal quantity of water and protein as 1, bulking workout plan 5 day0.25 oz (45 g) of frozen organic oats, bulking workout plan 5 day0. It is greatest to add extra to your breakfast on a frequent basis (you may skip this protein when you use frozen organic oats instead).
Bulking steroids are to be used during bulking cycles when bodybuilders are looking to gain weightto fuel for a strong body and to maintain muscle mass without having to worry about looking a fat little hamster with the rest of his/her teammates. The effects of a high protein diet on lean mass and on bodyfat in both men and women are well documented and very similar to the changes experienced on a high carbohydrate diet.
How can one consume protein on a lower carb diet?
The most accurate method is to use a combination of carbohydrates and protein as part of a whole diet, without substituting one for another, bulking powder for dogs. This was what the pioneers of high protein diets, James C. Scott, and Richard A. Vos, used throughout the mid 20th century.
“It was found from the early studies in humans that protein in moderate amounts is one most commonly recommended source of amino acids for maintaining a healthy weight and for optimizing skeletal muscle and overall health, bulking powder instant oats.” – Charles B, bulking powder instant oats. Levine
A balanced diet with a small amount of protein would be ideal, bulk powders creatine. But a high percentage of carbohydrate seems to be the key to optimal results and the reason some people have issues with overfeeding. If you only have a few grams of protein as is found in the typical American diet and no carbohydrate, your body will break down protein into its essential amino acids that the body does not use, hence the term amino acid wasting syndrome.
While some studies that are out there can be misleading, the most reliable method is from food labels.
The Protein Labels (by Dr, bulking powder. Brian Wansink)
There are 5 major sources of protein that your body can utilize during the day – eggs (9 grams), beef liver (4 grams), turkey breast (3 grams), chicken breast (2 grams), peanut butter and milk (1 gram each, not sure about soy butter, see below, bulking powder instant oats.)
There are some more sources of protein but the main focus is to be getting the most of what you can out of what you do.
As long as you are getting 1 gram of protein per ounce, you will have sufficient body protein for the day, bulking powder reviews.
If you would like additional protein in your diet, eat:
Oats: 5 grams
Legumes: 3 grams
Fish: 2 grams
Eggs: 1 gram
Beef Liver: 1 gram
Fish & Oils: 0.5 grams each
Omega-3’s: 0 grams
Fish Oil: 0 grams
There are no true substitutes for protein.


"They opened a restaurant that reflected their food philosophy." pp. 52-53
The results are in... Tucson has voted Eclectic Pizza as "Best of the City" for 2011!
14 "five star" reviews for "Yelp Gets Schooled @ Eclectic Pizza"
These excerpts featuring Eclectic Pizza are from reviews on yelp.com.
· Eclectic Pizza showed us that organic and responsibly produced food can be just as affordable (and just as yummy!) as all the other stuff. So you can eat with a clear conscience and still keep a full wallet.
· I have to admit, I was not looking forward to going to this event. I don't consider myself a fan of "designer" pizzas, and i assume with a name like "Eclectic Pizza" that would be what we'd get. Both of the pizzas we sampled were delicious, especially the Old-Town Classic. It really is amazing how great simple organic foods can be! Everyone in the restaurant was very pleasant, from servers to the owners. The decor is also really nice, make sure and take a look at it when you stop by.
· Now, to the part you've all been waiting for...my review of the food. I delivered my review to Renee in person before I left because I really had to tell her in person how much I enjoyed the meal. I believe my exact phrase was "food so good it should be illegal!" The event began at 7 and by 7:15, I had sent my husband a text telling him I was definitely bringing him with me the next time.
By Barry Infuso
Photography by Thomas Veneklasen • Photo Assistant Gabriela Robles-Ibarra
This Excerpt featuring Eclectic Pizza is from the full article Pizza in Tucson: Can you Top This? Picking the Perfect Pizza.
When Renée and Steve Kreager came up with the idea of opening a pizza shop next to the Eclectic Café, they knew they were a match made in pizza heaven. Steven worked for years in the pizza business and Renée had gleaned much customer service and management knowledge as a server at Eclectic Café.
The walls of the restaurant are painted tomato sauce red, though Renée assured me that she showed the painter a piece of salmon sashimi and not pizza sauce to indicate her color preference. The room has comfortable table and chair seating and a few see-and-be-seen tables.
As for the food, their mission was one of excellence and “green” practices, so they wash dishes by hand and use biodegradable “to-go” containers. In the kitchen, they use fresh and organic to their best effort and never trans-fats, MSG or hydrogenated oil. You'll find everything from locally grown tomatoes to Arbuckle's Organic Fair Trade Coffee. You can even find organic beer and wine on this eclectic menu. In a word, the pizza is outstanding and I was impressed to see a gluten-free version on the menu.
Eclectic's thin, crisp crusts are still substantial enough to stand up to their hearty, abundant toppings. I encourage you to try their Old Town, made with tomato and basil. I loved it!
The Mediterranean offers hummus in lieu of pizza sauce and is topped with a salad of fresh lettuce, tomatoes, feta cheese and olives. The latest addition to their ever-evolving pizza menu pairs red potatoes with rosemary.
Check out the giant cookies at the counter. I'll bet you find them hard to resist.
You'll find plenty of fresh, organic variety at this pizza joint
by Rita Connelly
Eclectic Pizza is a neighborhood restaurant in a most upscale neighborhood. Located in a well-established strip mall on the corner of Tanque Verde and Sabino Canyon roads, this tiny pizza joint certainly reflects its surroundings. The décor is stylish; the menu offers modern versions of old Italian standbys; the clientele is a mix of well-off retired folks and young up-and-comers.
Like the nearby Eclectic Café, which has a partnership with the pizzeria, Eclectic Pizza features a down-home feel with a sincere commitment to delicious, fresh fare (the dough and pizza sauce, and some of the pastas and vegetables, are organic), super-friendly service and reasonable prices.
Our first visit was on a Thursday night. Most of the tiny tables--we counted seven inside and three outside--were occupied, and a steady flow of takeout customers kept the kitchen busy.
Our earnest young server was at the table within seconds, checking to see if we'd like glasses of water while we perused the menu. Water is a tight commodity these days, and many places don't bother with it unless you ask. This was a nice touch.
Upon his return, we ordered from the small but serviceable wine/beer list. John had a Moretti beer ($4.50), and I ordered a glass of chianti ($5.50). We also ordered the spinach-artichoke dip ($7) for starters.
The drinks were brought to the table with dispatch, but we had to wait a while for the dip. In the interim, we ordered entrées. John ordered an 8-inch pepperoni ($6 plus 60 cents for the topping). Choices of toppings are numerous and include anchovies, two types of chicken, sausage, pineapple, ham, zucchini, two kinds of olives, several types of peppers (including jalapenos) and cheeses including Swiss, cheddar, parmesan, mozzarella and ricotta, in addition to quite a few more items.
I ordered a dinner special--a choice of pasta (in this case, meat lasagna) and the pepper salad ($15). Separately, before 4 p.m., the cost would've been $10 for the lasagna and $7 for the salad. (There is also a lunch special between 11 a.m. and 4 p.m.; you can get a slice of cheese pizza and a soda for $4; it's 25 cents for extra toppings.)
The wait for the dip was worth it. Cream cheese, lots of spinach, artichokes and garlic were baked until the mix was hot and gooey, and the whole thing was served with a pile of lightly toasted French bread. We dug in, and it was delicious (though we did add a sprinkle of parmesan to round out the flavors). There wasn't a drop left.
The salad came next. This dish exemplifies the philosophy at Eclectic Pizza: The salad was unique, pleasing to the eye and outstandingly fresh. A well-balanced balsamic vinaigrette was served on the side. The dark green of the spinach and basil set off the bright red and yellow of the roasted peppers. Like the colors, the flavors blended perfectly; the freshness of the spinach and the sweet smokiness of the peppers were tops.
Next came the pizza. This is really the children's portion of pizza; Eclectic Pizza is totally kid-friendly. Not only is there a nice children's menu, but there are plenty of quiet activities such as coloring and games, to keep the kids busy during the wait for their dinner.
We both munched on the pizza while I waited for my lasagna. We could really taste the freshness, especially in the house sauce. The dough was light yet had a nice bite to it. And there were numerous pepperoni slices on top.
The lasagna arrived steaming hot, accompanied by two large pieces of garlic bread. Meatballs and hunks of sausage were layered between pasta and a mass of tasty ricotta filling. All of it was topped with marinara sauce and mozzarella. While it might have benefited from a few more minutes in the oven, the lasagna was delicious.
We asked for home-baked chocolate-chip cookies ($2.50 for two), but none were available. Nor were the other choices (oatmeal raisin and chocolate chip with walnuts); we didn't want to wait the required 15 minutes. But we were so full that it didn't really matter.
We returned for lunch the following Saturday, which also proved to be a pleasant experience.
We had discussed the colors of the wall on our first visit. Were they reds or oranges? With the light of day, we decided: oranges. An eclectic mix of light fixtures hung from tracks, and brightly colored art--also quite eclectic--hung on the walls. A comfy chair, where you can wait for your pizza to go, sits in the corner.
This time, John ordered a meatball sub ($6.25), and I ordered one of the "Eclectic Pizzas." There is an international touch to this side of the menu, featuring everything from a Thai red curry pie to a Mid-East pie to chicken-n-chorizo. I opted for the 12-inch Old Town Classic ($13), which comes with fresh organic tomatoes, basil, garlic and mozzarella.
John also ordered a soda ($1.10). On the family end, certain sodas are available in two-liter bottles for $2.20.
Our eyes were certainly bigger than our stomachs. The crusty roll for John's sandwich was full of tender meatballs and totally smothered in sauce and mozzarella. He compared it to the ones he used to eat in New York (especially since there were so many meatballs in the sandwich).
The ingredients on the pizza were an ideal combo, and oh so fresh! The delicious ingredients topped a tender crust. Fresh was definitely the word of the day. The only drawback was that my pizza arrived well ahead of John's sandwich.
Eclectic Pizza is easily accessible, offers plenty of health-conscious food at reasonable prices and is devoted to quality service. They also deliver; check their Web site www.eclecticpizza.com for the boundaries and menu. A neighborhood couldn't ask for anything more.
2009 Staff pick
Maintaining a gluten-free diet may be one of the most challenging things one can do, food-wise. Those with celiac disease or gluten intolerance reluctantly learn to give up a lot of familiar comfort foods. Although enjoyable gluten-free alternatives to many foods are available, truly fine pizza has never been one of them. Fortunately, this is beginning to change, as Eclectic Pizza has an extensive gluten-free menu. (They also use lots of organic ingredients.) Although they offer many specialty pies, in the world of gluten-free, it's always going to be about the crust, which is delightfully thin and crispy. In fact, the pizzas here are so tasty that even New York- and Chicago-pizza snobs will enjoy them.
3 local chefs create nutritious recipes exclusively for Tucson Home readers.


School meals are cooked on site by Dolce Schools Catering - specialist caterers for schools, colleges and universities.
The menu is displayed on the website. Pre-ordering should be done at home via SchoolGrid.
Cost of meals
All children in Reception, Year 1 and Year 2 are entitled to Universal Free School Meals. For children in Year 3 and above, who are not in receipt of free school meals, a school lunch costs £2.10 a day. This is paid via SchoolGrid either by Direct Debit or card payment.
Dolce has extensive experience of providing meals for children with allergies. Please check their website at SchoolGrid for allergy information.
The school operates a healthy eating policy. We ask parents to provide their children with a balanced lunch if children are not having a school meal.
We are sometimes asked what children can and cannot have in their lunch box.
Children in Early Years and KS1 receive a piece of fruit every day for their snack. This is part of the Government fruit and vegetable scheme for schools and is free. KS2 children are encouraged to bring their own fruit snack. Only fruit is allowed and this excludes variations such as fruit winders.


The most important part of making a truly great soup is a truly great broth. But what makes a broth great is generally up to the chef. The following recipe is designed to provide a bare bones (if you’ll pardon the pun) description of how to make one version of everyone’s favorite “get well soon” soup. Try the below or let us know your favorite versions!
- Cooked Rotisserie Chicken – remove all meat and set aside. Place carcass and skin in large stockpot
- 4 to 8 cups of water
- 1T salt
- 1t pepper
- 12 oz of penne noodles (or type of your prefernce)
- Olive oil
- Carrots, peeled and sliced
- Celery, washed and sliced
- Peas, frozen
To make the broth:
Place the cooked chicken carcass and unused/wanted skin into a large stockpot. Fill with water based on desired end quantity (between 4-8 cups). Add 1T salt and pepper. You may add more salt if preferred, please keep in mind the American Heart Association’s recommended daily sodium intake. Set on stove and set on low. Leave for a minimum of 4 hours or overnight, check regularly to avoid boiling overflow. Make sure counter and stove are cleared of all flammable items.
Strain out all chicken products and set aside broth. For use later, separate only the amount you wish to cook with now, and freeze the rest in appropriate storage container(s).
Put broth in a large stockpot (minimum). Place on low heat and cover.
Cook noodles per packing instructions or until soft. Strain and add to broth.
In a large frying pan add olive oil to coat. Turn burner to medium low heat and add sliced carrots, celery and peas. Once cooked (about 10 minutes) add rotisserie chicken. Add salt and pepper to taste. Add mixture to broth and noodles.
Let sit on low heat for approximately 30 minutes then serve! Any remaining soup can be stored for use later in appropriate storage containers.
Let us know how this turned out for you! Send us pictures or your own recipe ideas.


for All Kinds of Cheese Cookies
Ingredients (1 serving)
1/4 lb Butter
1/4 lb Margarine
2 c Plain flour
1/2 lb Sharp cheese, grated
1/2 ts Salt
2 c Rice Krispies
Instructions Mix thoroughly; form into small balls. Place on greased cookie
sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes.
5 tb Butter, softened
1 c Flour
1 pk 8 oz cream cheese, softened
2 tb Milk
1/2 ts Vanilla
1/3 c Brown sugar, packed
1/2 c Sugar
1 ea Egg
1 tb Lemon juice
Instructions Heat over to 350. In a medium bowl blend thoroughly butter,
brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping. Press remaining mixture into
an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine
sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk,
lemon juice and vanilla. Spread over the baked crust and sprinkle with
remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill
for at least 1 hour. Cut into 16 squares; serve.
Cream Cheese Cookies
Preheat oven to 350.
2 pkgs. refrigerator chocolate chip cookies
2- 8oz. pkgs. cream cheese
2 t. vanilla 2 eggs
1/2 c. sugar
Soften cream cheese. Cut 1 roll of cookies into 1/8 inch slices. Place
in bottom of 9x9 pan. Pinch together. In a small bowl blend cream cheese
and sugar until fluffy. Blend in remaining ingredients. Pour over cookie
dough in pan. Slice second row of cookies. Place in rows over cream cheese.
Bake 35-40 mn. at 350.
Ricotta Cheese Cookies II
Delicate Italian ricotta cookies with an almond flavored
1/2 pound butter or margarine
1 3/4 cups white sugar
15 ounces ricotta cheese
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons milk
1 1/2 cups confectioners' sugar
1 teaspoon almond extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. Blend the butter, sugar, eggs, ricotta cheese and vanilla together
3. Combine flour, baking powder and baking soda. Blend flour mixture into
creamed mixture (you may need to add a little more flour to make the dough
workable but don't add too much or the cookies won't taste right). Scoop
about a teaspoon of dough and roll it into a ball. Place onto an ungreased
cookie sheet. Repeat until all the batter is used.
4. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Spoon icing
warm cookies and top with nonpareil sprinkles.
5. To Make Almond Icing: Mix together the milk, confectioners' sugar and
extract until smooth. Use immediately to spoon over warm cookies. Variation:
use anise extract in place of the almond extract.
Apple Cheddar Cheese Cookies
Ingredients (6 servings)
1/2 c Butter
1/2 c Sugar
1 ea Egg; Lg
1 ts Vanilla
1 1/2 c Unbleached Flour
1/2 ts Baking Soda
1/2 ts Cinnamon; Ground
1/2 ts Salt
6 oz Cheddar; Sharp, Shredded
1 1/2 c Apples; Cored,Peeled,Chopped
1/4 c Nuts; Chopped
Cream the butter and sugar until light and fluffy, then stir in the egg
and vanilla. Add the combined dry ingredients, blending well. Stir in
the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto
an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove
from the cookie sheet and cool on a wire rack or plate.
Cookies - To make 48
9 tpsp. butter or lard, softened 120 ml.
1 1/2 cups sugar 375 ml.
2 eggs, lightly beaten 2
2 1/2 tbsp. fresh lemon juice 37 ml.
2 tsp. grated lemon peel 10 ml.
1 cup cottage cheese 1/4 liter
2 cups flour 1/2 liter
1 tsp. baking powder 5 ml.
1 tsp. salt 5 ml.
Cream the butter with the sugar until fluffy. Beat in the eggs, lemon
juice and lemon peel. Press the cottage cheese through a sieve and add
it to the batter, beating well. Sift the dry ingredients together, add
them to the batter and mix thoroughly. Drop the batter by the
teaspoonful onto buttered baking sheets - spacing the mounds well apart.
Bake in a preheated 400 F. (200 C.) oven for about 15 minutes, or until
the cookies are lightly browned.
CHEESE BONE DOG
Categories: Pets Yield: 12 cookies
2 c Unsifted all-purpose flour
1 1/4 c Shredded cheddar cheese
2 cl Garlic, finely chopped
1/2 c Vegetable oil
4 1/2 tb Water (up to 5 tbs.)
1. Preheat oven to hot (400 degrees) 2. Make a cardboard pattern of a
dog bone, 4 inches long or use a dog-bone cookie cutter. 3. Combine flour,
cheese, garlic and vegetable oil in container of food processor. Cover,
whirl until mixture is consistency of coarse meal. With machine running,
slowly add water until mixture forms a ball. 4. Divide dough into 12 equal
pieces. Roll out each piece to 1/2" thickness. Cut out bones. Transfer
to ungreased cookie sheet. Do not reroll scraps. 5. Bake in preheated
hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned.
Carefully transfer bones to wire rack to cool completely. Refrigerate
in airtight container.


Food nourishes the body and gives us energy to get through each day. Healthy eating is fundamental to good health and is a key element in healthy human development, from the prenatal and early childhood years to later life stages. Healthy eating is equally important in reducing the risk of many chronic diseases.
Eat plenty of vegetables and fruits, whole grain foods and protein foods. Choose protein foods that come from plants more often.
- Choose foods with healthy fats instead of saturated fat
Limit highly processed foods. If you choose these foods, eat them less often and in small amounts.
- Prepare meals and snacks using ingredients that have little to no added sodium, sugars or saturated fat
- Choose healthier menu options when eating out
Make water your drink of choice
- Replace sugary drinks with water
Use food labels
Be aware that food marketing can influence your choices
Contact Thrive Training an ask about a complete nutritional guide designed for you.


- Zest of 4 oranges
- 4 cups of sunflower oil
- 3 cups of sugar
- 4 eggs
- A packet of yeast
- Icing Sugar
- 1 egg
When we have done with all the dough balls are painted with egg white.
Then add a bit of powdered sugar on top.
After the oven is turned on and allowed to warm about 3min.
Then they get cookies and left about 10-15 min.
Yolanda and Yasmina


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We pride ourselves on excellent standards of catering. Our wide range aims to suit every budget and meet a variety of tastes and needs.
We serve hot and cold buffets as well as sit down meals. we can also provide outside catering. Click here for details.
We use only the best produce from proven suppliers and are confident that you will be delighted with the outcome.
We are happy to adapt to meet your needs and are experienced in catering for specific dietary requirements.
It is not possible to provide your own catering. We appreciate that this may be dissappointing for some guests however we can guarantee that you will be very happy with the quality of catering and service you will receive from us here at St Mary & St John's.


Skinny Diva Shake:
Skinny Diva is specially designed to kick start your weight loss journey.
Suggested Normal Use:
Take one serving of Skinny Diva a day substituting a for a meal where applicable.
Suggested Extreme Use:
Take two servings of Skinny Diva a day substituting for meals where applicable.
Typical Analysis Per 35g Serving (28 Servings Per Tub):
This product is not intended to diagnose, treat, cure or prevent any disease, the statements contained on this label DO NOT imply this product has any medicinal properties or use.
For allergens see ingredients in bold.
Produced in a facility that handles Milk, Soy, Nuts, Egg, Gluten and products thereof.
Food supplements should not be used as a substitute for a varied balanced diet.
Store in a cool dry place. Do not exceed the stated dose. Not to be consumed by persons under the age of 18. Keep out of the reach of children. Always seal after use. If you are taking any prescribed medication, pregnant, breastfeeding or have any medical conditions always consult your doctor, pharmacist or health care professional before consumption. If unsure about suitability always consult a medical professional. Discontinue immediately if sleeplessness or nausea occur.
Flippin Lush by Jill McMillan (Confirmed Purchaser).
14 August 2014
Bought 2 flavours of skinny diva meal replacement drinks. Arrived really quickly. Was a bit apprehensive about trying them as Im not a huge milkshake lover but had the strawberry one for breakfast this morning. It was really thick and tasty
It really worksI by Louise (Confirmed Purchaser).
18 August 2014
To start with it tastes really FAB I had the chocolate flavour. I dont get hungry at all. It doesnt upset my stomach unlike some diet shakes Ive had in the past. great product.
Fast delivery by Demi (Confirmed Purchaser).
24 September 2014
Fast delivery Tried this morning and feel like have alot of energy tastes amazing
Tastes amazing by Georgie Hayward (Confirmed Purchaser).
26 November 2014
I brought the chocolate and the strawberry one tried both and find they both taste like a normal milkshake very filling however i found it had less bits in it if i took the grid off the top very impressed with delivery as got an email telling me around 10 days delivery but this morning at 7 am got an email telling me it would be here by 8.45 and 9.45 and to my surprise it was even though i only ordered it 3 days ago i did get as a groupon offer however would defiantly buy again at full price.
great taste by Denise (Confirmed Purchaser).
6 March 2015
Was really impressed with the taste of both chocolate and strawberry. I had the chocolate hot which was lovely.
fast delivery and good taste by Sekinat (Confirmed Purchaser).
18 March 2015
Was happy with the delivery and the taste was amazing. Great product to try out. Loving it
Great taste and fast delivery by Gemma (Confirmed Purchaser).
11 May 2015
I have used skinny diva a couple of times now mainly a couple of weeks before holidays to lose some extra pounds. I love the strawberry shake not tried the other flavours but it takes great compared to other diet shakes and is really filling. Having it for breakfast and lunch with just fruit as a snack in between then a healthy tea and going to the gym I have lost 8lb in 2 weeks. Definitely recommend this.
Have you bought and used Skinny Diva Diet Shake?, Let us know your thoughts and comments, good and bad and enter your thoughts below.


By Chelse Martin
Warning: Pangs of hunger might occur. Viewers are advised to have a snack in hand as they read below.
As I combed through Frank R. Steed’s scrapbooks, I came across a number of menus that he had collected while serving his country in WWI France. Since the menus were in French, I decided to translate and transcribe them so that they can be read and interpreted by a wider audience. In addition to the translation and transcriptions, the menu data from his collection helps one to further explore the relationship between restaurant options in both America and France during and after WWI.
Steed, Frank R. “Manuscript Journals of Frank R. Steed US soldier in WWI France, 1918-1919.” Villanova University Digital Collections. Accessed December 3, 2015 http://digital.library.villanova.edu/Search/Results?lookfor=steed&type=AllFields
(Hover over the images to reveal translated text)
In “Save a loaf a week, help win the War”: Food Conservation and World War I, I explored food production and food conservation in WWI America in relation to the distribution of these foodstuffs in WWI Europe. I wanted to take this food study a step further: By studying these menus one could better understand how Steed remembered his dining experiences during WWI. However, it is unclear whether Steed collected these menus because he had dined at these places, for their aesthetic value, or for some other purpose. One could argue that even though Steed might have not actually eaten at these restaurants, he nevertheless chose to keep these menus to remember part of his life in WWI France.
Gathering data from menus in the New York Public Library’s online collection can provide context and information for making comparisons and connections between dining options available in both WWI American and France. It is clear that food conservation efforts in the U.S. were encouraged to win the war in Europe. Americans were discouraged to eat certain foods so that it could be sent overseas to soldiers and allies. This begs the question: Were people in France eating more of the foods that Americans were forced to conserve or give up altogether? For instance, the poster below encouraged Americans to eat less wheat, sugar, fats, and meat, causing one to wonder if people in France were mainly eating these food items that were sent over by there American allies. Perhaps this is an avenue of research one could pursue by contextualizing the menus to find out if the restaurants and hotels were still serving these dishes in the midst of a food crisis and World War.
In addition to households, the “Food Will Win the War” campaign also encouraged restaurants and hotels to conserve and serve certain foods.
“In just one week during November 1917, New York City hotels managed to save 96.75 tons of meat. That same November, over 11 million American families signed a pledge to take part in Meatless Tuesdays and Wheatless Wednesdays. The volunteer effort paid off, resulting in a 15% reduction in home food consumption during a 12-month period between 1918-1919.”
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With the help of Dr. Seth Whidden, a French Professor at Villanova, we translated and studied seven menus in Steed’s scrapbooks, organizing most of the items on the menus into seven categories (each one is represented on the Excel graph above). These seven categories—meat and meat dishes, fish and seafood, potatoes, cheese, vegetables, desserts, and offal—are the most important because the U.S. government encouraged citizens to eat less beef and more fish, seafood, or offal and to cut back on using sugar and fats so those items could be sent overseas. As mentioned above, there is potential for researching and finding interesting patterns in the availability of these foods in both France and America.
In addition to the data from Steed’s scrapbook, there is very similar data included from menus held in the New York Library’s “What’s on the Menu” online archive that had similar dining options and were mostly all from hotel establishments like the menus in Steed’s collection. Initially one might think the meat options would be scarce on both the American and French menus, but it seems as though they appeared about the same number of times in each set (not too far behind the number of fish dishes). However, the number of fish and seafood dishes on the American menus is almost triple the amount on the French menus.
Most importantly, the translation/transcription project makes the menus in Steed’s scrapbook more accessible to viewers. The scrapbook volumes as a whole are a rich resource for studying the life of an otherwise obscure person. Steed’s travels and the ways in which he chose to preserve and curate his experience embody the cultural, social, and political climate of his time, allowing historians to use ephemera that we nowadays take for granted–theater tickets, photos, postcards, menus–to ask new research questions about people living, working and fighting during WWI.
The following process applies to both the American and French menus:
The counted meat dishes include pork, beef, veal, and fowl, and the fish and seafood dishes include fish entrees along with lobster, clams, oysters, and shrimp. Offal dishes include tongue, liver, and tripe dishes. The vegetable category includes individual vegetables that were listed, such as an order of peas or an order of beets, but also vegetable items that were served with a main dish like a steak or fish. The dessert category includes pastries, ice cream, custards, and pies. On some menus, the word dessert was counted as one even though it implies that there was most likely a variety of desserts available but not listed on the menu.
Menus in Frank R. Steed’s Scrapbook:
Menus from NYPL “What’s on the Menu”:
Cafer du Plessis, Elizabeth. “Meatless Days AND Sleepless Nights: Food, Agriculture, and Environment in World War I America.” PhD diss., Indiana University, 2009.
Hendee, A., Paul Stahr, Charles Edward Chambers, George Illian, artists. U.S. Food Administration (USFA). Educational Division, Advertising Section, 1917, in NARA’s Still Pictures Records Section. Special Media Archives, College Park, MD.
Horning, Timothy. “Food Will Win the War,” The PhillyHistory Blog: Discoveries from the City Archives. Last modified June 22, 2011. Accessed on November 11, 2015. http://www.phillyhistory.org/blog/index.php/2011/06/food-will-win-the-war/
National Archives and Records Administration. Records of the U. S. Food Administration, Record Group 4.
Penfield, Edward, George Illian, Jack Sheridan, Montgomery Flagg, artists. U.S. Food Administration (USFA). Educational Division, Advertising Section, c.1917 and National War Garden Commission, c.1917. National Archives and Records Administration, Still Pictures Records Section, Special Media Archives: College Park, MD.
Ponder, Stephen, . “Popular Propaganda: The Food Administration in World War I,” Journalism and Mass Communication Quarterly 72:3 (1995): 539-550. Accessed November 13, 2015.
Trenholm, Sandra. “Food Conservation during WWI: “Food Will Win the War.” The Gilder Lehrman Institute of American History. Last modified on October 16, 2012. Accessed November 12, 2015. http://www.gilderlehrman.org/collections/treasures-from-the-collection/food-conservation-during-wwi-%E2%80%9Cfood-will-win-war%E2%80%9D
“Eating Nose to Tail Meant more Meat for Europe in WWI.” American Food Roots: Features WWI. Last modified December 14, 2014. Accessed November 10, 2015. http://www.americanfoodroots.com/features/eating-nose-tail-meant-meat-europe-wwi/
“Member of United States Food Administration.” ca.1917 – ca.1918. U.S. Food Administration Documents, AG15 Box 8. Herbert Hoover Presidential Library. West Branch, Iowa.
“What’s on the Menu.” New York Public Library. Accessed December 4, 2015. http://menus.nypl.org/menus/decade/1910s


This is a great dessert to serve if you are entertaining, it’s quick to make, it is much lighter and healthier, and most people prefer it to the traditional cream based Eton Mess.
- 2 tablespoons Gold Linseeds
- Quark-Linseed Oil Cream (made from 150 g quark and 75 ml cold-pressed linseed oil thoroughly blended and optionally sweetened with 1 teaspoon Honey and or stevia)
- Half a pear and half a banana sliced (or other fruit)
- Raspberries and/or sliced strawberries
- A little fresh fruit juice
- A pinch of ground vanilla
- A dusting of cinnamon (optional)
- Macadamia nuts or lightly toasted sliced almonds
Grind the linseeds to a fine powder in a dedicated electric coffee grinder and place in a bowl. Add sliced fruit and juice. Mix the quark-linseed cream with vanilla and heap up in bowl. Add the raspberries and stir everything lightly. Top with nuts and an optional dusting of cinnamon.


Because of the plethora of diet plans, myth, science and pseudoscience circulating in the weight lost world, the idea of losing weight can seem quite unfathomable. The simplest things are sometimes the best. This article contains a few solid pieces of advice you can use to start shedding unwanted pounds without a complex plan of attack.
Chunky soups are a great addition to a successful weight loss plan. Although clear soups contain less calories, they will not satisfy your hunger. These empty calories will make you feel hungry more quickly because your body metabolizes them rapidly.
Gradually decrease the amount of food you eat at each sitting throughout the day. Make your evening meal a simple sandwich in place of the full dinner you usually have. Because you burn a greater number of calories earlier in the day than at night, it only makes sense that you eat more throughout the day and not as much during the night.
Engage with social friends when you are on a diet to improve your activity. When we hang around people who enjoy being active, it’s likely to rub off on us. Sitting on the couch and doing nothing can just hurt your chances to hit your goal.
Sucking on an ice cube can help you curb your food cravings. Eating ice can be effective in getting rid of the want to eat because you might just want something in the mouth.
Always have healthy snacks on hand when you are on a diet. Purchase a big container, made of plastic, with a cover. Purchase foods like celery, carrots and radishes. Put enough ice and water in the bottom of your container, and fill it with prepared vegetables. You can store them in the fridge so they will be available whenever you want them. You can always have a healthy snack that is easy to take along with you!
Document your calorie intake. Buy a notebook to jot down all the foods that you eat on a daily basis. By creating a food journal, you can help to organize all of the foods that you consume. Record exactly what you eat, including servings and calories for each food item. In the end, this will help to give you a good idea of the foods that you must eliminate to maximize your progress.
Heart-rate monitors are excellent devices that should be used in a weight-loss plan. You need to know what your resting heart rate is in order to know what heart rate you should aim for during exercise. That’s why a device to monitor your heart rate can be an excellent weight loss tool.
Some diets today promote not eating any carbohydrates. This is not ideal from a nutritional point of view. People need carbohydrates if they want to function, especially anyone who is an athlete. They provide all of the energy you need to remain physically active, so don’t eliminate them.
Watch what you’re drinking when losing weight. Unfortunately, every drink other than water, usually contains calories. The calories you get from pop, wine, beer and other beverages can build to a significant total by day’s end. Make sure you count the calories you drink to stay on track when counting calories.
A simple plan is easier to follow to a successful conclusion. The common sense advice in the article above are the way to get started today. You will see how effective they are in helping you begin to lose weight immediately. Within a few weeks of using this advice you’ll be able to reach your target weight fairly quickly.


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Very smooth, medium acidity
An award winning careful blend of Brazilian Santos, Columbian Supremo and Guatemala Antigua. Beans chosen only from the top 10% of harvest.
Brilliant aroma, flavorful
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Serving over 63 Countries
Our coffees are air cooled and hand packed immediately after roasting to guarantee freshness. The result of the process has won our coffee the title of "The Finest Coffee in America" by the Fine Food & Beverage Federation.
Award Winning Coffee
Our 100% Arabica beans are carefully selected and purchased direct from plantations around the world. Then consistently the beans are slow roasted, gently smoking them at the end of the roast to bring out the finest nuances of flavor.
International House of Coffee, Inc. is changing the world, one cup at a time. Our gourmet coffee is freshly roasted to order and hand packed in our exclusive triple layered bags. We spare no expense in bringing you the finest coffee experience.
Best coffee EVER!. IHOC brings their international flair into every cup of coffee. We are so spoiled that we bring the IHOC House Blend coffee with us when we travel. Even the finest hotels cannot match. William Stone (UK)


Bread doesn’t puree, but toasting a slice of this and cut into fingers for a great teething food
Spread with cream cheese and cut into triangles for a tasty toddler snack
300g brown wholemeal flour (preferably stone-ground)
300g plain flour
2 tsp sea salt
2 tsp bicarbonate of soda, sieved
550ml buttermilk or sour milk
Making your own bread is so satisfying and this recipe is super-quick as you don’t need to leave the bread to prove
1. Heat the oven to 230°C/450°F/gas mark 8.
2. Mix all the dry ingredients together in a large wide bowl, then make a well in the centre and pour in all the buttermilk or sour milk.
3. Using one hand, stir in full circle, starting in the centre and working towards the outside of the bowl until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out on to a well-floured board.
4. Wash your hands.
5. Roll the dough around gently with floury hands for a second, just enough to tidy it up. Flip it over and flatten slightly, to about 5cm.
6. Sprinkle a little flour on to a baking sheet and place the loaf on top of the flour.
7. Make a deep cross with a knife on top of the loaf and bake in the oven for 15-20mins. Reduce the heat to 200°C/400°F/gas mark 6 and bake for approximately 15-20 mins more, or until the bread is cooked (in some ovens it may be necessary to turn the bread upside down on the baking sheet for 10-15 mins before the end of baking).
8. When the bread is ready it will sound hollow when tapped. Cool on a wire rack.
This dish is safe in pregnancy.
Recipe taken from LEON Baking and Puddings by Henry Dimbleby and Claire Ptak, published by Conran Octopus, £20.


Winner of the 2016 James Beard Award for American Cooking
One of "Bon Appetit"'s best books of the year
A year of fresh, simple, seasonal cooking from a rising-star chef running his grandfather's five-acre farm on Martha's Vineyard."
"This is the heartfelt declaration of a new American way of food, celebrating a year of cooking and farming on the island of Martha's Vineyard.
2016 James Beard Award Winner (Baking & Desserts)
101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining )--and use a foolproof method that works every time?
Known for combining natural foods recipes with evocative, artful photography, "New York Times" bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes.
2016 James Beard Award WinnerChicken takes center stage in Diana Henry's new collection of recipes for every day and every mood.
Sodas are astonishing products. Little more than flavored sugar-water, these drinks cost practically nothing to produce or buy, yet have turned their makers--principally Coca-Cola and PepsiCo--into a multibillion-dollar industry with global recognition, distribution, and political power.
James Beard Award winner for Vegetable-Based Cooking
ONE OF THE BEST COOKBOOKS OF THE YEAR"The Atlantic," "Cooking Light," "Chicago ""Tribune," "The Daily Meal," "Food + Wine," "Food Republic," "Los Angeles Times," "Newsday," "NPR," " Washington Post"
By a James Beard Outstanding Chef (2017)
James Beard Book of the Year and Best International Cookbook (2016)
The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
Winner, James Beard Foundation Best Cookbook of the Year Award, 2015
James Beard Foundation Best International Cookbook Award, 2015
The Art of Eating Prize for Best Food Book of the Year, 2015
Winner of the James Beard Award for General Cooking
From Apartment Therapy's cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen--plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more.
New York Times best seller
Winner, James Beard Foundation Award, Best Book of the Year in American Cooking
Winner, IACP Julia Child First Book Award
Winner of Three James Beard Awards
Cookbook of the Year
Cooking from a Professional Point of View
Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E.
Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.
When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa toGeorgia, who knew that he would woo his adopted home state and they would embrace him as one of their own?
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman.
No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy.
In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries.
Thomas Keller shares family-style recipes that you can make any or every day.


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With a PDCAA score of 1.0, the quality of shiitake fermented protein emulates that of whey and soy protein isolates. Shiitake fermented protein has a neutral flavor with no off-taste and excellent solubility, eliminating the grittiness sometimes experienced with pea and rice proteins. The technological advancements used to create the unique blend of shiitake fermented mushroom protein gives consumers an option for a nutritionally superior plant-based protein without sacrificing taste, texture or efficacy.
Immune-Assist™ is a trademark of Aloha Medicinals, Inc.
Recommended Use: Mix 42 grams (approx. one scoop) in 8-12 ounces of water or any other beverage per day, or as directed by your health care practitioner.


Cocoa employs approximately 800,000 farm families, spread over six of the ten regions of Ghana. The crop generates about 1 billion US dollars in foreign exchange annually, representing about 30% of export earnings. Cocoa production and marketing is also a major contributor to government revenue and to GDP (6.5% in 2009). Cocoa products like chocolate and cocoa powder feature prominently on the menu in many homes, restaurants and hotels. The processing of cocoa into various products also creates jobs for thousands of Ghanaians and there is a growing belief in the health benefits of cocoa.
The Ghana government has therefore embarked on a vigorous campaign in various forms to ensure a healthy workforce by promoting the consumption of cocoa and its derivative products, thereby creating ancillary jobs. As in neighbouring countries, Ghanaian cocoa is attacked with Black Pod, mirids and other pests. In response, the Ghanaian government, through the Ghana Cocoa Board, regularly organized a centrally-co-ordinated nationwide spraying programme thus enabling recommendations for improvement to be implemented rapidly on a large scale.
Maintaining its reputation for high quality cocoa is of paramount importance to the Ghana Cocoa Board and the Quality Control Company Ltd (QCCL) has been designated to implement SPS-related projects.
Supporting material available to download:


Sodium is considered the most abundant extracellular cation, which is extremely important for maintaining the membrane potential and consequently conducting nerve impulses and muscle contraction. It is also important in the process of maintaining osmotic pressure.
In The Food
Sodium is found in most of the food we consume, but we get it mostly from the consumption of sodium chloride, i.e. common table salt. It is estimated that 75% of the sodium we consume comes from processed food due to the addition of salt to it during the production process.
Sodium deficiency or hyponatremia occurs due to increased fluid retention or increased sodium loss, while hypernatremia (increased sodium levels in the blood) rarely occurs due to excessive sodium intake, but the primary cause is a lack of water in the body.


The holiday season is upon us! While we adore celebrating with cocktails, we don’t want to have to sacrifice the work we put in at the gym. So, whether you’re on a focused keto diet, keeping sugar to a minimum or simply being mindful of what you’re eating and drinking, give these healthier low sugar and low calorie cocktails a try!
Spritzes are a sparkling mixer and a liquor. Being a long drink and mixed with lower alcohol percentage liquors, they trick your brain into thinking you are consuming more than you are. Lower alcohol content also means you can sip without worrying about the effects of alcohol on your sleep. But the main advantage? Spritzes are simple to make, usually with four or fewer ingredients.
Key principles for low calorie cocktails
- Avoid juice, tonic and other sweet mixers
- Choose sparkling water as your preferred mixer
- Experiment with different low-sugar fruit and vegetable juices, such as cucumber, watermelon and celery, or herbal teas cold-brewed in sparkling water (check out the iced tea jug we recommend here)
- For recipes requiring wine, pick the driest variety for the least sugar
- Watch the portion size by serving each cocktail in the correct-sized glass
- Limit liqueurs containing honey or fruit
- Incorporate exotic flavours into your cocktails from herbs and spices
- At the bar, always ask what ingredients they use. Ask for no added sugar, or swap out ingredients for a lower-sugar choice.
Our recommended festive and low calorie and low sugar cocktails
You’ve probably seen Aperol Spritz marketing everywhere, and they’re popular for a reason! The bright orange liqueur is slightly sweet, and the mixed drink tastes indulgent. However, the total calorie count is only 125 calories, so get quaffing! Make yours with quality ingredients for a delicious drink. Don’t fancy Aperol? Swap it out for any bitter liqueur.
- 3 parts dry prosecco
- 2 parts Aperol
- 1 part sparkling water
Build the drink in a wine glass over ice and garnish with an orange slice.
This cocktail is low alcohol, with the Campari as the only alcoholic ingredient. With diet tonic, this drink will be between 50 and 100 calories, depending on whether you use 30 mls or 60 mls of Campari. The drink’s bright colour will have you feeling those party vibes!
- 2 parts Campari
- 3 parts tonic water
- 1/2 part lemon juice
- 2 drops orange bitters
Build the drink in a wine glass over ice and garnish with an orange half or full “moon”.
Seedlip are an alcohol-free distillery. Their spirits are zero-calorie/sugar/sweeteners so they can be used for both non-alcoholic cocktails but also to lower the overall calories in mixed concoctions as an alternative to liquors like gin. Experiment with your favourite version (Grove, Garden, or Spice).
Try mixing Grove with bubbles for a light and zesty champagne cocktail, with only 60 calories:
- 3 parts bubbly
- 2 parts Seedlip Grove
Serve in a chilled champagne flute and garnish with an orange twist.
… or Garden with tonic water for a herby, non-alcoholic version of a gin and tonic. If you choose diet tonic, this drink has zero sugar and zero calories:
- 2 parts Seedlip Garden
- 4 parts tonic water
Serve in a balloon glass filled with ice and garnish with lemon or a sprig of rosemary.
A tasty mixed drink served in a champagne flute, the French 75 has 2 parts Champagne, 1 part gin, a squeeze of lemon, a dash of simple syrup and only 140 calories.
Bubbles are always festive and relatively low in calories (about 95 calories in a glass). Pick a dry variety, steer clear of sweet styles like Moscato. You can make a simple glass of bubbles infinitely more festive with a fun garnish.
The key to making a low calorie cocktail festive is an exciting garnish. Leave the standard olives in the fridge and try these garnish ideas for something more thrilling:
- Christmas-ify your regular cocktail favourites by adding spices to the mix–such as nutmeg, cinnamon and a twist of orange.
- Add a chilli for a kick to brighten up a basic libation, like a tequila/lime/soda in a highball glass
- Dehydrate slices of any citrus in the oven (on baking paper at the lowest temperature for a few hours)
- Go all-out and light a cinnamon stick for a smoky cocktail!
Do you make cocktails at home? What are your favourite cocktails to drink? Are there any cocktails you wish were healthier than they are?


Attention food & wine lovers! Don’t miss the upcoming Taste Bash!
Taste of the Seacoast Magazine will host its Best of Taste Bash Fri., Oct. 14 at the Portsmouth Harbor Events and Conference Center to highlight its readers’ poll picks, 7-9:30 pm.
The winners of the Best of Taste 2011 contest will come together for one night only offering food, wine and cocktails to sample. A portion of the proceeds will benefit the NH Food Bank.
Tickets are now available at Taste of the Seacoast Magazine.


Commercial refrigeration is a crucial element of any catering business, allowing you to keep food fresh and store it for longer. With such a huge selection, it’s not always easy to decide which unit is right for you and your business. For further guidance, check out our Commercial Fridge Buying Guide.
ProKitchen offers a comprehensive selection of fridges, freezers, display units, cold rooms, ice machines, chest freezers, upright freezers, blast chillers, counter fridges and salad prep counters from the best brands on the market. We offer a variety of sizes in all our refrigeration products, ensuring that you’ll be able to find a product that fits into your space and needs. Our top brands include MEC, GEMM, NTF, Box Cold, Techfrigo, Karel & Pastorfrigo.


For the past 2 years, since it aired on youtube, SS Cooking has been bringing to you all favourite recipes from South Sudan, Sudan and International dishes. With the amazing feedback and large amounts of subscribers, there have also been calls for a cookbook.
The Cookbook is available for all to buy now, by clicking on our online store from the drop-down menu or click here .
Price: 15.99 GBP
Release Date: 13th June 2018!
Book Pages: 123
Want to get a sneak peek? have a look at our video below and see what the book has to offer.
SS Cooking is a cooking show that shows different recipes for South Sudanese cuisine as well as other yummy cuisines and recipes. Why not try them out on family, loved ones and dinner guests it will be a talking piece. Some of these recipes will be suitable for vegetarians. Subscribe now to be updated on our new shows and amazing recipes.
If you are interested in watching SS Cooking you can find it by clicking on this link:


Our guests are the heart of Due Ponti and the kitchen’s its soul.
Come join our ‘famiglia’.
Let an acclaimed chef create a savory dish for your pleasure and satisfaction.
Land & Sea
Situated on the shore of the East River, between land and sea, Due Ponti Restaurant exudes unparalleled European charm. Known for our spectacular views of the Whitestone and Throgs Neck Bridges in the summer and romantic dining room with working fireplace in the winter, our lasting commitment to our guests is they enjoy an authentic Italian dining experience right here in New York City.
'Fine Casual' Atmosphere
Due Ponti Restaurant has been welcoming guests since 2009. Located on the shore in Whitestone, we are recognized as the perfect destination for a romantic meal, celebration, private party or event. Due Ponti proudly servers regional Italian cuisine. Our menu blends old world style traditional favorites alongside inspired dishes that pay tribute to each season and its available ingredients. Enjoy the warmth of our homemade bread, spirited cocktails, farm to table produce, and seafood hand selected daily from the market. The kitchen is heart of our restaurant where we prepare inspired savory dishes created by our renown Chef alongside decadent desserts and pastries. For special requests or tasting menus, call ahead of time so we may accommodate your needs.