Brioche Burger Bun - à la BBQ Pit, für 10 Stück. Über Bewertungen und für super befunden. Mit ▻ Portionsrechner ▻ Kochbuch ▻ Video-Tipps! Burger Buns Rezepte: Knusprige Brötchen mit Germ für köstliche Burger- Eines von köstlichen und gelingsicheren Rezepten von Dr. Oetker! Burger Bun (Hamburger-Brötli). Saison. Landfrau Barbara Betschart empfiehlt: Dein Burger, ob Hamburger oder Vegi-Burger, schmeckt zigmal besser mit.
Homestyle Burger BunBrioche Burger Bun - à la BBQ Pit, für 10 Stück. Über Bewertungen und für super befunden. Mit ▻ Portionsrechner ▻ Kochbuch ▻ Video-Tipps! Burger Bun (Hamburger-Brötli). Saison. Landfrau Barbara Betschart empfiehlt: Dein Burger, ob Hamburger oder Vegi-Burger, schmeckt zigmal besser mit. Burger Buns Rezepte: Knusprige Brötchen mit Germ für köstliche Burger- Eines von köstlichen und gelingsicheren Rezepten von Dr. Oetker!
Burgerbun Navigation menu VideoHamburger Buns - How to Make Homemade Burger Buns Hamburgerbrötchen – für den perfekten Burger braucht man perfekte Burger Buns! Für mich ist das Bun genau so wichtig, wie gutes. Burger-Buns - Burgerbrötchen mit Sesam; für 8 - 9 Stück. Über Bewertungen und für mega befunden. Mit ▻ Portionsrechner ▻ Kochbuch ▻ Video-Tipps! Brioche Burger Bun - à la BBQ Pit, für 10 Stück. Über Bewertungen und für super befunden. Mit ▻ Portionsrechner ▻ Kochbuch ▻ Video-Tipps! Burger Bun (Hamburger-Brötli). Saison. Landfrau Barbara Betschart empfiehlt: Dein Burger, ob Hamburger oder Vegi-Burger, schmeckt zigmal besser mit.
Der Kundendienst ist auch per Online Burgerbun. - HauptnavigationNatürlich kannst du auch vegane Hefeteige herstellen:. One wee Rolett though Press the rolls down gently using your Kasinopelit, then brush over some milk and scatter over the sesame seeds, if you like or, dust with some flour. Rating: 5 stars. They seemed kind of large so I split it into 18 buns and baked for 18 minutes. Gamed.De husband used to cook Burgerbun a place that made all their bread in house and these are FAR better than the hamburger buns they made. Run it on the dough cycle. Let it proof before adding to recipe, and use 2 rises. Overall this recipe was Burgerbun, not as good as some of the reviews I Burgerbun prior to making them though. Did you make any changes or notes? Burgers are also easily found at nearby mobile kiosks, especially Ramly Burger. A high-quality hamburger patty is made entirely of ground minced beef and Bingo Online Spielen these may be described as "all-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers made with cost-savers like added flourtextured vegetable proteinammonia treated defatted beef trimmings which the company Beef Products Inc, Deutscher Lotto Club "lean finely textured beef"  advanced meat recoveryor other fillers. A management buyout in split the brands again and now Wimpy table-service restaurants can still be found in many town centres whilst new counter-service Wimpys are now often found at motorway service stations. Retrieved Dudziak 26, Hamburger America. October 13, The only variance between the two countries' Funktionsweise Paypal is that New Zealand's equivalent to "The Lot" often contains a steak beef as well. Sliders, Rollers and Monkey Dicks. Then take it out, punch it down and shape them however you want They make great rolls too in a pan or on a cookie Burgerbun.
Main articles. Steak dishes. Cuts of beef Forequarter cuts Hindquarter cuts. Related topics. List of beef dishes Meat on the bone Restructured steak Steak knife Steak sauce.
Food portal United States portal. Online Etymology Dictionary. Retrieved October 17, Mit vielen lithogr. Abbildungen u. Bavarian National Library Archives.
Hamburg: J. Retrieved January 11, Chicago Daily Tribune. July 5, Retrieved August 7, DeLauro Louis' Lunch.
BNP Media. Great American food chronicles: the hamburger. Reed Business Information, Inc. Birth of an icon: Hamburger's origins unclear, but it became popular years ago.
Deseret News Salt Lake City. Who Invented the Hamburger? ABC News. Retrieved May 24, Library of Congress. Retrieved on April 21, McClatchy-Tribune Information Services.
Retrieved September 3, Retrieved March 24, The Hamburger: A History. Yale University Press. Edge Putnam's Sons. The New York Times. October 5, January—February Nutrition Today.
Grace January 15, NYU Press. Retrieved June 4, Washington Post. Giles "Method for preparing hamburger patties" U.
Patent 5,, issued January 16, October 4, Retrieved May 4, Retrieved July 26, Orange Coast. Emmis Communications: May The Guardian.
The Steak 'n Shake Company vs. Archived from the original PDF on September 28, Retrieved October 12, July 7, F. Legendary Route Annual Franchise and Distribution Law Developments.
Be Your Own Burger King. PJ Group. The Indianapolis Star. Retrieved October 9, New York Review of Books.
Outback Joe. April Retrieved July 18, Houston Chronicle. Peter Pauper Press, Inc. Hamburger America. November 10, October 13, Serious Eats.
Brit at the Ballpark. Earl; Rikert, David C. February 27, Harvard Business Review. Cambridge, MA. Retrieved November 25, Louis Post-Dispatch.
The Florida Times-Union. Associated Press. June 2, Retrieved February 22, September 13, Retrieved August 8, Robert Kaplinsky.
Edge July 29, Barry Popik , February 14, Sliders, Rollers and Monkey Dicks. Houston Press. Menu Archived October 2, , at the Wayback Machine.
Archived from the original on January 14, Retrieved September 18, Healthy Carb Cookbook For Dummies. For Dummies. The new Ramen Burger has New Yorkers in a foodie frenzy".
New York Post. August 21, February 6, Archived from the original on November 2, Retrieved December 18, Archived from the original on May 9, London Menu Trends Full Nutrition.
Most helpful positive review Amber. Rating: 5 stars. I've been making this recipe for a few years now.
It's even easier if you have a bread maker. Just throw all of the ingredients into the bread maker, making sure to slightly beat the egg first.
Run it on the dough cycle. Once that's complete, follow the rest of the recipe from step 3. Read More.
Thumb Up Helpful. Rating: 3 stars. Overall this recipe was good, not as good as some of the reviews I read prior to making them though.
The rolls were a little heavier then I was originally looking for. I did find as other reviews stated you need to let them raise allot longer then the recipe said, I let mine raise 2 hours.
I made 12 hamburger buns, but they weren't as big as I really like. Next time would only make 9 to get the size I really want.
Reviews: Most Helpful Down Triangle. Great recipe! After a few trys I got them exactly how I wanted them and they get rave reviews from the members of the social club I cook for.
After the dough is mixed and kneaded I do let it rise in a greased, covered bowl for about an hour.
Punch it down and turn it out and cut it into 8 pieces. I form them into balls and put on the greased sheet and flatten. Cover them with a light dish towel and let rise again about another hour.
After this rising I brush some egg white on 4 of them and sprinkle with sesame seeds then bake as directed.
I make onion rolls from this too. The onion rolls in particular are fabulous with the shredded beef sandwiches! Let it proof before adding to recipe, and use 2 rises.
If using quick-rise yeast, use the same amount 4 tsp , add it directly with the flour, but omit the first rise; instead let it rest for 10 min.
I also used sucanat raw sugar instead of white. Gives a very different flavour and it's a bit heavy, but still very yummy and better than store-bought!
These are SO soft and SO fluffy! The yeast creates heat and placing it in the enclosed oven keeps it warm and it will rise fuller and faster. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. Brush the buns with about half of the melted butter.
Cool the buns on a rack.Specialties: % Angus beef burgers, Halal burger, Kobe burger, Turkey burger, Chiken burger, Burritos, Tortas, Chicken wings, Tenders, Phiilly Steak sandwich. Burger Bun. N Pacific Ave, Glendale, CA () Cuisine type: Burger, Tacos, Burrito, Tortas ABOUT US × RESTAURANT GALLERY.


Dine-in, watch the game, or grab some takeout!
Taverna is a full-service, Italian-American restaurant with a full service bar. Enjoy incredible pizzas and pasta, along with a wide variety of other great dishes like sandwiches, burgers, and salads.
Tuesday - Thursday 11am - 9:30pm
Friday - Saturday 11am - 10pm
Sunday 11am - 8pm
Tuesday - Sunday 11am - close


This is the 'traditional' Tournedos Rossini
recipe with foie gras on top of the steak. It is one of the great classic dishes of the world. First created by French master chef Antonin Careme and named after his great friend the Italian composer Gioachino Rossini, Tournedos Rossini
is pure luxury on a plate, consisting of the 'tournedos' of fillet steak, foie gras, truffle or cepes and Madeira
It's not always easy to get hold of raw foie gras and, even if you can, the price may prove prohibitive. For that reason I've offered an alternative, less expensive (and easier), Tournedos Rossini
recipe which I've called Tournedos Rossini (Fillet Steaks in Madeira Sauce)
How to make Tournedos Rossini:
Mix the butter and the olive oil in a hot frying pan. Season the tournedos with salt and freshly-ground pepper and fry rapidly to seal. Cook for 2 minutes minutes on each side until the steaks are crusted on the outside but rare inside. Remove from the pan and set aside in a warm (not hot) oven.
Using the same pan, rapidly fry the slices of foie gras, until just caramelised (about 1 minute on each side). Remove, place them on absorbent paper, and keep them warm with the meat. Do not discard the juices in the pan.
For the sauce, deglaze the pan used for the meat and foie gras with a the port, brandy, Madeira and beef or veal stock. Allow to reduce.
Meanwhile, peel and chop the garlic. If you are using truffles, slice them very finely. If you are using cêpes or other mushrooms, finely chop them. Braise the truffles, cêpes or mushrooms, and the chopped garlic in a separate pan with a little butter and a spoonful of Madeira. Add the sauce to this pan and allow to simmer for about three minutes.
Meanwhile, remove the crusts from the bread, cut them to the same size as the meat and toast them. Place each cooked tournedos on a slice of the toast and top with a slice of fois gras. With a slotted spoon lift out the truffles/mushrooms and place round the edges of the tournedos. Cover with sauce and serve immediately with Braised Leeks
and Potato Gratin
The classic Tournedos Rossini requires the steak to be cooked rare (and I admit, this is the way I like it). If, however, you MUST cook your meat further, increase the cooking time to about 3-4 minutes on each side. Anything more than this and you'll be eating hard, chewy meat for the next week!!


Let me start this one with a shoutout to my friends Merdan and Torre at The Corner Bar on Elliston Place in Nashville. If you pop in at the right time, you might just find me working the grill there! They are the inspiration for this recipe… and the dudes who gave me the Habaneros for this recipe!
And I might as well also give a shoutout to Adam Richman at Man V. Food. I saw this first on his show and decided to come up with my own recipe for these spicy demons. This is the signature appetizer at Salvador Molly’s in Portland, Oregon. But my recipe seems a bit more tame, for anyone who witnessed Adam’s masochistic act on the show!
You will need a box of cornbread mix (and the necessary ingredients. Some require just water, some milk, some egg, etc), butter, sugar, an egg, breadcrumbs, onion, spices, and the great Habanero! You will also need a deep fryer.
Habaneros are the hottest peppers you can commonly find and eat in the US, reaching up to 300,000 Scoville Units (units of spiciness). They are extremely hot, but also very sweet and flavorful. You can sometimes find them in Chili and hot sauces in restaurants and supermarkets.
For this recipe I used six large Habaneros. You can use more or less depending on your heat preference. The ones I made were pretty darn spicy, but not insanely hot. Throw them into a food processor with half a cup of onion and puree finely.
(if you are sensitive to heat, try not to breathe deeply. The aroma can burn your nose!)
Prepare the cornbread in a large bowl as per instructions on the box. Add a quarter cup of butter, a few tablespoons of sugar, the egg, and your habanero/onion mix.
You will need about a cup of breadcrumbs for the recipe. Use whichever type you like, but I prefer the ones I made for the Meatloaf recipe. Take some bran flakes and grind them in the food processor. When pulverized, stir them into the mix.
(I actually used raisin bran. The scattered raisins were a pleasant addition to the fritter!)
Add some spices too. Salt, pepper, and oregano are the basic staples, but you can also add garlic, basil, and anything else you can come up with!
Mix everything together well. You are now ready for cooking.
Using a ladle, I scooped out several balls of the mix and dropped them into the fryer. I didn’t have one, but I’d recommend using an ice cream scoop, as it will release a better sphere.
With a long spoon, rotate the fritters until golden brown on all sides. When ready, lift the basket. If you see batter seeping out through the wires, they’re not done yet, so put it back quickly! When they are finally done, keep in the basket for the oil to drip.
Let cool for a few minutes, and there you go!
Another hint I might suggest would be to put the batter in the freezer for a short while before frying it. Keep an eye on it, you don’t want it to freeze solid, just enough for it to clump together better. Think more ice cream consistency than cornbread batter. I did this quick without this step, and some of the larger ones fell apart upon hitting the oil. You could also toss them in a pan or griddle for a few seconds before throwing them into the fryer – just long enough to solidify the outside. They’ll be more pancake-shaped, but they’ll fry up better if you’re in a rush.
These came out as a spicy, crispy, sweet snack that was perfect for a day of football with the guys. When you bite into them, the heat comes on strong and heavy, but fades rather quickly. This isn’t the type of heat that will ruin your day or make you bowl over your friends for the faucet. But you might want to have a beer or glass of milk ready for the kick you are about to receive!
Enjoy the burn!


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During the 117th Congress, congressional legislators have introduced a number of bills that aim to address greenhouse gas emissions (GHG) in agriculture and transform farms and the food system to better address climate challenges.
Imagine a global sickness that spreads faster than HIV and causes nearly as many deaths as malaria.
Washington, D.C., June 6, 2022 – The U.S. Department of Agriculture is offering nationwide waivers to increase access to infant formula for families in need as states receive and distribute imported infant formula made available by the...Read More
NORTH BEND, Wash., June 6, 2022 – Today, Deputy Agriculture Secretary Dr. Jewel Bronaugh announced the U.S. Department of Agriculture is investing more than half a billion dollars through the Great American Outdoors Act to address deferred maintenance, improve infrastructure,...Read More
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Have you ever wondered what food is best for good eye health?
The Aged Case Work Team recommends we look after our eyes from the outside by having our eyes tested and Macular checked regularly - but also looking after our eyes from the inside by looking closely at what we currently eat and what we could add to our diet to support eye health.
Have a look at Macular Disease Foundation Australia's facts sheet 'Nutrition for Macular Degeneration' as it provides:
A list of foods they recommend to consumer for optimal eye health
The recommended daily or weekly intake of certain foods
Information on supplements
Answers to frequently asked questions
Macular Disease Foundation Australia released‘Eating for Eye Health cookbook’ which is co-authored by Ita Buttrose, shows how to include eye health friendly foods in your diet. It features over 80 delicious recipes for every meal.


Restaurant Equipment & Restaurant Supply Store | ACityDiscount Jul 29, 2021 · Founded in 1973, ACityDiscount is a national retailer of new and used restaurant equipment and foodservice supplies. Build out or renovate restaurants, food trucks or catering operations by selecting items from our huge selection of kitchen equipment, bar equipment, commercial ice machines, restaurant furniture ...
· Founded in 1973, ACityDiscount is a national retailer of new and used restaurant equipment and foodservice supplies. Build out or renovate restaurants, food trucks or catering operations by selecting items from our huge selection of kitchen equipment, bar equipment, commercial ice machines, restaurant furniture, smallwares and more.
· You can see some of ACityDiscount''s latest used equipment acquisitions below. All items are first come, first serve and are available for shipping or pickup at our Norcoss, GA facilities. We welcome you to come in person to view our selection of both new & used restaurant equipment.
Get ACityDiscount Restaurant Equipment company''s verified contact number +1*****715, web address, revenue, total contacts 31, industry Retail and location at Adapt.io Request Demo Fill the form and one of our experts will get back to you shortly.
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ACityDiscount, we understand that every commercial kitchen is unique in its own way, and sometimes you just need a piece of restaurant equipment customized to meet your needs. Our years of experience in the foodservice industry enables us to help you order customized restaurant equipment when a standard piece of equipment simply won''t do the job.
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Acitydiscount Restaurant Equipment Norcross. (8 days ago) (8 days ago) acitydiscount restaurant equipment is located at 6286 Dawson Blvd, Norcross, GA 30093. acitydiscount restaurant equipment can be contacted at (404) 752-6715. Get acitydiscount restaurant equipment reviews, ratings, business hours, phone numbers, and directions.
When you are ready to buy used restaurant equipment you can check out online, over the phone or in person at our Atlanta showroom, which is open from 8:30 a.m. to 5:30 p.m. Monday to Friday. Items appearing in the online showroom are available for same-day purchase and pick up. We also ship all equipment nationwide.


Head on over here to enter the Papa John’s 46 Second Pizza Giveaway. Just enter your email address and complete the form, you can win a large Papa John’s pizza with one topping (a $10 value!). If you are a winner, you’ll receive an email about 5 days from entering that contains a unique one-time use promotion code that you can use to redeem the code to receive the free pizza (code will expire 2 weeks from the date that it is received).
Here are the different entry periods that run from 10AM EST – 10PM EST:
* Limit one entry per person per day


2401 60th St
Kenosha, WI 53140
Join us at Kenosha’s iconic and newly renovated Jack Andrea’s café and gift shop for an evening featuring delicious food and drink, an informative cooking demo and great company.
With the popularity of Jack Andrea cooking classes and dinner parties for the Kenosha community,Jack Andrea will kick off its newest ‘Social Club’ by collaborating with YLink during YP Week for an evening of cooking, socializing and networking with local chef, Amy Sichmeller. Amy will be teaching us to cook three different meals from her fabulous book and guide to cooking- A Month of Meals: A Guide to Meal Planning and Preparation for Family Dinnertime.
Attendees will receive:
- A cooking demonstration and sampling of three meals
- Copy of Amy’s cookbook, A Month of Meals
- Demonstrations of the Cork Pops Wine Aerator
- Coupon for Jack Andrea’s gift shop to be used evening of the event
Attendees are also welcome to BYOB (wine, beer, or other favorite beverage) to share for this event.
Capacity is limited to the first 30 registrants.
Pre-registration is required. RSVP by April 18. Tickets are non-refundable, but are transferable.
YP Week in Kenosha is supported by the following:


When it comes to Nutrition, Verum Vi CrossFit is always here for you. These meals are every bit as vital to your wellbeing as strength and conditioning. Whether you are aiming for weight loss or you are just trying to improve your general health, you should contact us.
Create Your Own Breakfast Casserole
1. 12 eggs
2. 1/4 c Canned Coconut Milk
3. Pick 1lb of meat: Ham, Chicken, Lean Turkey sausage, Cubed Steak
4. Pick 8-12 OZ Fatty meat: Bacon, Pork sausage, Chorizo, Pepperoni
5. Pick 3 Cups Of Green Veggies: Spinach, Broccoli, Zucchini, Kale
6. Pick 1Tbs your seasoning: Cayenne pepper, Sage, Chipotle, 1/4 c Maple Syrup, 1/2 tsp salt, 1/2 pepper, Basil, Lemon Pepper, Garlic
6. 1 large Sweet Potato (chop small)
7. 1/2 diced onion
8. 2 Tbsp Coconut/ avocado/ olive oil
Preheat oven for 400*. Chop sweet potato, toss in oil and get it in the oven for 12-15 min. Cook your fatty meat of choice until brown, add meat of choice with the diced onion. When sweet potato comes out toss in salt/ pepper and cayenne to your desired spiciness. Whisk the eggs with coconut milk and1/2 tsp salt and seasoning, and add your Veggies of your choice,. When the meat mixture is done, put that in the bottom of your casserole dish and spread evenly, Leave the grease out, unless you're ok with the extra fat. Then put the potatoes on top of that and spread evenly. Top everything with the egg and veggie mixture and make sure it runs through evenly. Pop it in the oven for 25-30 min until eggs are set. Don't let it burn, burnt eggs are gross!!
Paleo (cornless) Corn Bread
3 c All purpose Paleo flour (on this page)
1 tsp Baking soda
1 tsp salt
1 c. Canned coconut milk
1/2 c. Honey
1/2c Coconut oil
Preheat to 350*. Grease 13x8 pan with cocnut oil spray. Combine eggs, coconut milk, honey and whisk together. Add All purpose paleo flour, baking soda, and salt until well combined. Then stir in coconut oil. Put it in the greased pan and cook for 25-30 min. It's done when you can insert a knife in the middle and it comes out clean.
Turkey and Chorizo Meatballs
Preheat oven for 350*.Combine all ingredients with your hands. Squish everything together until well blended. make ice cream scoop sized balls and put them on a baking sheet. Cook for 20 min. They are done they are firm to the touch.
All-Purpose Paleo Flour
4 c Almond Flour
1 c Golden Flaxseed flour
1/4 c Cocnut Flour
Mix all ingredients together and store in an ait tight container until needed.
Apples and Bacon:
1 Granny Smith Apple, cut into bite sizes
6 slices bacon, cut into bite sizes
Cook your bacon as cripsy as you like it. Before adding the apples, toss them in cinnamon, and salt. Add apples to the bacon and cover for 2-4 min depending on how soft you like them. Drain the bacon fat and enjoy!
Banana Ice Cream:
1/3 c Almond butter
Slice bananas and freeze for 2 hours. Put bananas in food processor and pulse until they are creamy. Add almond butter and freeze for another 2 hours and enjoy. This works if you freeze it all the way, but when it get hard just microwave it for a few seconds until it's scoopable.
Sweet Potato Hash
Ingredients for 2 servings:
2 small Sweet Potatoes (diced)
1/2 c Sweet onion
1 Tbsp Butter
6 Oz Diced Ham
1 1/2 c chopped Kale
1/4 tsp powder garlic
1/2 c Almond Milk
4 Egg Whites
4 Whole Eggs
Salt/pepper to taste
In a heated/ non stick skillet, melt butter. Add oninon and Sweet potato, saute 5 min and cover for 5 min.. In another pan, brown the ham. Add ham and all oher ingredient except EGGS to sweet potatoes. Stir/lower heat and cover for another 3-5 min. In another pan cook your eggs how you like them. Before serving, mash the potatoes a little to blend with the milk. Add salt and pepper to taste. Hash goes on bottom, eggs go on top. Your done (unless you are feeling naughty- then drizzle a little maple syrup on top). YUM
Almond Butter Stuffed Dates Wrapped in Bacon
Heat oven to 375. Cut open dates on one side, Fill dates with Almond Butter and close. Depending on how big your dates are, you may use 1/4 piece of bacon for smaller ones, and 1/3 piece of bacon for larger ones. Just wrap enough bacon to overlap at the seam and stick with a toothpick. Put them in the oven seam down for about 10 min and turn them on the side for another 10 mins. Check them, they are done when the bacon is CRISPY!!
Preheat oven to 350 and spray your baking sheet. Combine all dry ingredients and mix. Add vanilla and drizzle the honey evenly so it's easier to mix. Then stir everything until it has a uniform consistency. Add more honey if needed. Everything should be sticky. Spread it evenly on the baking sheet but leave it loose. Don't press it down. Cook for 7-10 minutes and check to see if the edges are browning. If they are, it's time to fold the outside to the middle and spread the middle to the outside. Cook another 5-7 minutes. Take it out and let it cool completely.
Mahi Mahi (marinated in EVOO, Lemon juice, Rosemary)
Fresh Green Beans
1/2 c Chopped Onion
1/2 c Sliced Red Pepper
Fresh Ground Pepper
Sear the Mahi Mahi about 2 mins on each side, then turn the heat down and continue cooking 2-3 mins. Add the remaining marinate the last 30 seconds of cook time. While that is grilling, put onions and red pepper in a hot pan with some EVOO. Toss them around a bit, then add the green beans. Cook until they are as tender or crispy as you like. Add your fresh ground pepper and salt to taste.
1 Small Sweet Potato
1 c Egg White
1 Jumbo Egg
Fresh Ground Black Pepper
Fry the eggs with olive oil, salt/pepper to taste. Grate the sweet potatoes with a cheese grater. Heat the coconut oil in a pan, and toss the sweet potatoes in the oil. Add the cinnamon. Let them sit, covered, for 3 min, then flip them. They don't get crispy unless you burn them so just flip them till they are cooked all the way. Finish with a pinch of salt and drizzle of honey.
Cut spaghetti squash in half (lengthwise). Scrape seeds and throw them away. Cook in the oven at 350 for 45 min. Take it out and scrape the strands away from the skin with a fork. Put the spaghetti strands in a mixing bowl, drizzle with olive oil, add salt and pepper to taste. While the squash is cooking, cook your chicken on the grill or saute. Serve with fresh spinach and raw carrots. Squeeze a lemon/lime on salad with a drizzle of olive oil and ground pepper.
Season and grill your fat burger patty. Fry your egg in olive oil, leave the yolk runny. Top the burger with the egg, fresh ground pepper, and salt. Surround your meat with veggies and dig in.


In this game you have trays moving from right to left. What you need to do is to put a plate on each tray and to fill the plate with a kind of soup.
Take customer orders from Dora friends and serve up some tasty food for summer cash.
You'll crave these mouth-watering fruit pies as much as your customers do!
Take a plate, look at the moving tray, place right ingredients on the plate and drag it to the right tray.
Memorize all the orders and serve your customers with the correct items.
A challenging job at the Buffet Party! Identify the desired food items of the customers and serve it correctly to them.To serve the food item to a customer, click on the food item and then click on the customer\’s plate.If the buffet plate becomes empty, click on the appropriate button to refill the plate with the required food item.Reach the goal in each level within the given time duration to play higher levels.If you have taken the food item incorrectly, place it back in its original position.If you serve the food item wrongly, your score will get reduced.
Help the Santa to serve the food to the penguins before they go.Finish the target within the give time duration. Complete all the levels to win the game. Merry Christmas!
Serve Fresh and hot pancakes at your customer.
Take customer orders and serve up some tasty pancakes for summer cash.
Take customer orders and serve up some Ice cream for summer cash.
Help this ice cream stand making money by serving ice cream to kid base on their needs.
Irene works in a popular cafe which has a lot of customers. The orders are coming in fast and there's no room for mistakes. Click on the right machine at the right time when the food is under it in order to achieve your daily goal. Buy upgrades to serve faster and to develop your business. Good luck!
Irene has just opened a lovely cafe and there are many delicious food on the menu. She needs to serve fast in order to please the customers. Help her operate the machines accurately and on time. Once the related food is under the machine, you should click on the machine to make it work. Try to reach the daily goal and buy upgrades to serve faster!
It's Christmas Holiday time! You have renovated the food shop outside your city in a beautiful tourist place to attract the kids with hot delicious pancakes . Earn money by serving the food according to kids wish. Watch the kid's waiting time and serve them accordingly. Operate the food machine to make the food correctly. Happy Christmas Have Fun!
Keep in memory and pay the boy what it needs.
Cats are very fond of fish, help to get to the red-haired cat's favorite food.
Original Mahjong game. Instead of the Chinese symbols the cards show foodstuff.
Place the foods into the spots they belong. Toss unwanted foods into the bubbling pot.
Balance the food on the rod to reach the table. If you waste food while balancing, score will be reduced.
Who says you aren't supposed to play with your food? That is exactly what this food is for!
You are the server at the bee hotel which is busy all the time. As customer satisfaction is your major goal, serve the food items to make them happy. Identify and serve the desired food item to the customers before they lose patience. Press the suitable number on the keyboard to take the food item and space bar to serve the food item. Collect the money from the customer to attain the target by which you can play the advanced levels. If you have taken a particular food item, and it doesn\’t match the one ordered by a particular customer, you cannot take another food item without serving the one which you already have.
Share the food so that there is the same number of items on both trays.
When the plate moves with the required food,you have to change the food based on requirement and expel the food to the plate. Try to expel the food before the plate moves away from the screen.
Use your mouse to connect similar foods before the time runs out.
Remember carefully the arrangement of the food on the table. Then you will have to place it in the right place.
Place all the food items in the tray of conveyor belt.
See how sharp your memory.
The aim of the game is to throw and dodge the food to your opponent. The first to splat the other five times wins.
Satisfy the needs of your pet customers. Give them the food they want.
The tribe feels the rumble under foot... they are worm food!
An addictive little puzzle game especially if you're food lover! Swap the different foods.Switch the foods around to match them up in rows or columns of three or more.
A new different game where the reflection of the dog earns you points.
The two cats are having fun in the backyard. They are sharing the fish together. However, the grey cat is on the other side of the platform, the orange cat would have to throw the fish to its pal grey cat without falling off on the ground. Help the orange cat successfully delivery the fish to the orange cat.
Its festival season! Remember carefully the arrangement of the food on the table. Then you will have to recall and place it in the right place.
Marx, the great Wizard\’s meal is stolen. Help him to get his food back. Cast spells to the guys who block in the way, and transform them into food. Try to run as far as possible before HP or stamina is empty.
This is a simple puzzle game in which player chooses a recipe to prepare and then try to collect all its ingredients in time. Player has certain powers which he can use to help him collecting the items, but unfortunately, to use a power he must has the points required for it, the points are acquired by collecting more and more items.
Match 3 or more icons to score points
Searching for food. Please survival.
Feed your hungry Fish! Your fish is living deep under the sea. Your goal is to make your fish, the biggest fish in the sea. Make your fish to eat fishes smaller than yours, but avoid the bigger ones! The food signs at the bottom of the screen shows which fish you can eat.
Four pans are on the table and one pan will have food in it. After you hit "PLAY", pans will be shuffling. When it stop, tap on the pan you think have the food in it. The pans will shuffle faster and longer as the level increase. At level five it will be harder. There will be two pans with food and you will have to follow both pans. Select both pans to go onto the next level.
Feed starving animals and people in this awesome physics based puzzle game! The gameplay revolves around aiming, figuring out puzzles and where to shoot, and knowing what food each creature will like to eat; humans like cake, cats like mice, etc etc. It's a really fun time and great for both boy and girl, so I'm sure you will enjoy it!
Turkey Food HN is another point and click type hidden number game from Games2dress. Assess your observing skill by finding the hidden numbers which are in the Turkey Food pictures. Avoid clicking unnecessarily as otherwise your score will get reduced. Good luck and have fun!
Help this cute waitress turn her lovely fast food into the most popular restaurant in town! Put your mind to work while you're enjoying the fast food management game, trying to guess what type of yummy food the black shapes rolling on the screen stand for, picking the right product from the list there and bringing a huge smile on the sweet looking waitress's face. So, is it ham or maybe a slice of cake or maybe some tasty cookies? Do your best to match the right mouth watering dishes with the empty shapes rolling on your screen. Have fun!
Meet Freddie the Fish! He lives deep in the ocean, and he is on a mission to become the biggest fish in the sea! Eat fish smaller than yourself, but avoid the bigger ones! Can you make it all the way?
Make food for your favorite pets! Give them what they order. Make them satisfied and earn money.
Its dinner time for Chinese people! Can you give a help hand to this cute young girl to find the preferred food for the customers to eat at dinner tonight? Your goal is to serve the customers as many foods you can in the given time duration. Click on a food and place it the proper box. Now its your time to start serving.
Your goal is to feed panda family. Each panda will have its diet that will be shown in the top-right corner of the screen. It will consist of different foods and each type will have a minimum amount. You'll need to collect these or higher amounts of the corresponding foods. To collect them you play a Match-Three game, meaning that you need to create horizontal or vertical lines of 3 or more identical items to collect them. Unlike the classical version match-three, you don't switch the positions of adjacent pieces, but rotate 4 pieces squares. You select the square to rotate with the mouse and click to rotate it. The square is rotated 1 piece clockwise. If such position does not create any 3 collectible lines, the square keeps rotating clockwise until it returns to its initial position.
Games For Girls - We have thousands of cool games and add new free games every Thursday from popular developers including girlsgogames, didigames, girlsplay and many more. Our viewers can rate games and send them to friends making Girl Games a fun and safe place to play games and interact with others. Explore the site and find out for yourself why our fans have made this the most popular girl game site online!


Whether you are an experienced cook or a rookie, preparing homemade pizza dough is not an impossible task. In fact, once you know how, you will be able to make tasty pizzas every time. But before you begin, you should know what the ingredients are and how to prepare them. This way, you can make sure you get the best results.
Stretching the doughCreating a perfect pizza starts with a great crust. Stretching pizza dough is an excellent way to create a uniform, thin crust. However, stretching pizza dough can be a bit difficult. Many proponents of the technique claim that it results in a thinner, crispier crust. However, it can also cause the pizza to become misshapen.
Before you begin stretching pizza dough, you need to prepare a floured surface. You may also want to prepare a pizza stone. You should then place your dough on the stone and then transfer it to a parchment-lined baking sheet.
Before you begin stretching pizza dough, make sure that you have plenty of room to work. You should also wash your hands. You should also remove any jewelry that may get caught in your dough.
Next, you should use your fingertips to gently flatten the dough ball. This will make it easier to stretch. You should leave about a half-inch of dough around the edge. This will ensure that you get a nice, circular shape.
Proofing the doughDuring proofing, a process which prevents shrinkage and gives a crisper texture, the dough expands by a factor of three to four. Proofing can be done overnight or for several hours, depending on how long you need to wait before baking. The best temperature for proofing is room temperature.
After mixing the ingredients together, the dough should be placed in a container with an airtight lid. If possible, the container should be large enough to accommodate all dough balls. You can also use plastic wrap to cover the dough balls.
Dough should be kept in a cool place and not be left at room temperature. Proofing is a process which involves the growth of carbon dioxide gas in the dough. As yeast activates the gas, it produces aeration, which contributes to the development of complex flavors. It also breaks down the sugars in the dough and produces alcohol byproducts.
The best temperature for proofing pizza dough is 80F. The dough should be stored in an airtight container in the refrigerator for at least 24 to 48 hours.
Keeping the dough from sticking to the bowl after kneadingKeeping the pizza dough from sticking to the bowl after kneading is a common problem. It can be caused by several factors, including too much water or too little kneading. You can fix sticky dough by adding flour or kneading it longer.
When making pizza dough, it is best to use warm water to prevent it from sticking. Also, you should try to knead your dough for at least 10 minutes. This helps develop gluten, a protein in dough that helps it stay elastic and maintain its shape.
You can also try to knead it with olive oil. This will give your pizza a smoother texture and soften the dough. Adding cornmeal will also make it less sticky. However, you should be aware that cornmeal can burn in the oven. You should be careful not to use too much cornmeal, since it can also make your dough sticky.
You can also try to knead the dough using a dough scraper. This tool will help you keep the edges of the dough firm and make your life easier.
Fermenting the doughWhether you’re looking for a healthy pizza recipe or want to give your family a pizza treat, fermenting pizza dough is a great way to boost the flavor and texture of your pizza. It’s a great way to get probiotics into your diet and is essential to a healthy digestive system. You can ferment pizza dough in a few ways.
First, you can use a small container or bowl and cover it with plastic wrap. Cover it tightly to avoid the surface from drying out. Place it in a cold area and wait about two hours.
Next, you’ll need to divide the dough into three equal portions. Each portion should be formed into a smooth dough ball. Cover each portion with a plastic wrap and secure lid. After a few hours, you’ll want to transfer the dough to the refrigerator to rest.
Fermenting pizza dough in the refrigerator will give the gluten a chance to settle in better. It also extends the time of the fermentation. The longer the dough ferments, the more acids and alcohols it produces. This can cause your pizza to have a sour taste.


Arby’s is a leading global quick-service restaurant company operating and franchising over 3,400 restaurants worldwide. Arby’s was the first nationally franchised, coast-to-coast sandwich chain and has been serving fresh, craveable meals since it opened its doors in 1964. The Arby’s brand strives to inspire smiles through delicious experiences. We are on a never-ending quest for the perfect sandwich, starting with the Classic Roast Beef and French Dip to the deli-style Market Fresh line of sandwiches and salads.
Here at Arby’s, we’re proud to have extensive hours that make it easy for you to get quality food no matter what time of day it is. But we also know that there may be times when you want our food to come to you, or you don’t want to wait in line. That’s why we offer convenient fast food delivery with our Federal Way, WA location. Whether it is lunch or dinner, you can place your order with one of our delivery partners below and we’ll get your delivery fast to you with no hassle. Place an order with Arby’s for online delivery near you now!


Food Safety at it's BEST!
Is our Dedication to our Customers! Every Team Leader is HACCP trained. All employees are certified by our QA Department and OSHA workplace mandated program.
Our food safety system meets and surpasses FDA and USDA regulations. We follow a Food Safety Plan, HACCP plan Supplier Program, Environmental Monitoring Program and are SQF certified.
Cut Fruit Express is committed to offering the best quality products to our customers. Our high quality standards are developed from the rigid General Manufacturing Procedures set by the industry leader in food safety,
USDA provides leadership on food, agriculture, natural resources, rural development, nutrition, and related issues based on sound public policy, the best available science, and efficient management.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.


Join us at 348 Lenox Avenue, New York, 10027.
To partake at the Best Barbeque Restaurant where there is Smoked beef ribs, Smoked Pork ribs, Smoked brisket, Smoked Salmon and more variety of dishes where you can have a vegan and vegetarian option for everybody to enjoy at a very friendly relaxed atmosphere with Jazz and R&B music.
Our philosophy is to provide 100% customer satisfaction by providing fresh and tasty food to the standard of all our customers. To maintain the high quality of smoked BBQ meats to our community. Providing private Parties and catering events to all groups in our community of all sizes.
We had an amazing event at Tito’s! The staff was so accommodating and helpful with creating a beautiful space for a memorable celebration. Kudos to Tito for his sincere kindness, endless patience and awesome support. Highly recommend this restaurant for all of your dining needs not to mention the food is amazingly delicious!
This is my first time coming here but I'll definitely be back. I'm a big BBQ fan and these were honestly some of the best ribs I've had in New York. The coconut rice was something special too.
Best Barbeque outside of Texas. Great Brisket. Great Ribs. Blasted hip hop music videos from 2004.
The service, the food, the drinks are great. Those ribs fell off the bone so juicy and tender
It seems we can’t find what you’re looking for. Perhaps searching can help.


Cultivating and marketing organic fruits and vegetables will turn out to be the next big business
Cultivating and marketing organic fruits and vegetables will turn out to be the next big business, with the growing demand and willingness of consumers to pay a premium of more than 20 per cent, said Parshottam Khodabhai Rupala, Union Minister of State for Panchayati Raj, Agriculture and Farmers Welfare.
Urging the youth to consider start-ups that focus on organic foods, he said earlier people knew only two varieties of food, namely vegetarian and non-vegetarian.
However, a third variety has arrived on the scene — ‘organic food’ — and hence, young people should consider venturing into the organic food business using government-supported schemes, he said.
With a vast arable land, India is the only country that can meet the organic food demand of the world and provide immense export opportunity for the country, said Rupala.
Rupala was speaking as Chief Guest at the ‘New India Start-up Conclave’ organised jointly by the Atal Incubation Centre and Rambhau Mhalgi Prabodhini.
More than 200 young women and entrepreneurs from various parts of Maharashtra attended the conclave to discuss business and get guidance from experts.
Ravi Pokharana, Chief Advisor, Atal Incubation Centre, gave guidance to young entrepreneurs and provided them information about government schemes for start-ups.


Most consumers are confused or misled — or outright wrong — about the healthfulness of food and where healthy food can be found.
~By David H. Freedman, reprinted from NACS Online
Every other week I spend three days in Baltimore for work. There’s no kitchenette in the hotel I stay at, so almost every day I’m there I get prepared take-out meals from two places: a Whole Foods and a 7-Eleven.
I like the Whole Foods because the salad bar and prepared food section provide a wide selection of tasty foods, but I actually feel better about the meals I buy at the 7-Eleven. Never mind that the meals at the 7-Eleven are a lot cheaper than at Whole Foods — about half the price for roughly equally filling meals. I prefer the 7-Eleven meals because they’re much healthier.
In fact, I have a lot of trouble picking out the healthy fare at Whole Foods. Whole Foods doesn’t post calories, fat content and other basic nutritional information above their prepared foods bar, which would be extremely helpful to those of us who would prefer to eat healthfully. But they do post ingredients lists, which reveal that some type of fat is usually in the top two or three ingredients, helping to send the calorie count shooting up. And there are lots of simple or starchy carbs in virtually all their prepared foods, including sugar. Yes, it’s all pretty tasty — but food that’s tasty by virtue of being fatty, floury or sweet isn’t a very good deal if you’d like to live beyond 70, and be walking when you get there.
That’s why I appreciate my usual 7-Eleven meal: A chef’s salad and a ham and cheese sandwich on a whole wheat bun. Both are reasonably delicious and fresh-tasting. More important to me is that both items provide lots of good protein, whole grain and fiber, modest amounts of fat and calories, and almost no sugar or refined flour. I skip the salad dressing and throw out half the bun (healthy eater that I am). I only wish it were that easy to trim the fat and carbs in the Whole Foods meals — even most of their vegetable dishes glisten with oily, sugary coatings. And one more bonus to getting food at the 7-Eleven: I can be in and out of there in two minutes, compared to the 20 minutes it can take to make it out of the Whole Foods.
No one would be surprised to hear that a convenience store’s packaged meal is faster and less expensive than a prepared meal from a high-end supermarket catering to foodies obsessed with eating natural foods. But the claim that the convenience store meal is a lot healthier would strike most people as unlikely. There’s a simple reason why: Most people are confused, misled or outright wrong when it comes to judging the healthfulness of food and to figuring out where healthy food is or isn’t easily found.
But that’s likely to change, and therein lies a great opportunity for the convenience store industry.
We hear over and over again in all media that processed food is making us sick and convenience stores, along with fast-food restaurants, are among the biggest culprits in slinging these toxic fake foods at the public. The New York Times alone has provided a string of prominent articles hitting on this theme, from popular journalists such as Michael Moss, Mark Bittman and — most famously — Michael Pollan. Their messages are similar: Processed food is making us sick. We have to switch away from these “food-like substances,” as Pollan calls them, to natural, fresh, “real” foods.
But what really makes a food healthy? Before we can answer that question, let’s first decide what health problems we want to address through food choices. After all, the answer can be very different depending on whether we’re worried about malnutrition, heart disease, cancer or infection.
The Focus: Obesity I’d argue there’s really only one food-related health problem worth focusing on: obesity. About one-third of all Americans are obese, including children. A study published in the journal Obesity found that obese young adults and middle-agers in the United States are likely to lose an entire decade of life on average, which means those who are alive today in the United States can collectively expect to lose a billion years of life to obesity. For the first time in modern history, the human race is getting less healthy, mostly because of excess weight. Obesity degrades people’s quality of life, and according to a George Washington University study an obese person costs society more than $7,000 per year in lost productivity and added medical treatment.
We don’t know how to hugely lower the rates of most types of disease, but we know exactly how to do it with obesity: Getting exercise is important, but mostly we need to get people to eat differently.
So let’s say that by “healthy food” we mean food that will help people manage excess weight. What sort of food is that? Science is absolutely clear on that question: It’s food that’s lower in calories and that tends to go easy on fat, sugar, simple carbohydrates (like white flour), and starches (like potato), while pumping up the lean protein and whole grains and other complex carbs. Fat carries twice as many calories as carbohydrates and protein do per gram, which means it drives up the calorie count. Sugar and many other carbs provide a fast energy rush, commonly followed by an energy crash that can lead to a surge in appetite. Fat and simple carbs also push the many pleasure meters that evolution placed in our brains and digestive systems over the millions of years during which starvation was an ever-present threat.
That’s why experts recommend that anyone who wants to lose weight transition to a diet high in lean protein, complex carbs such as whole grains and legumes, and the sort of fiber with which vegetables are loaded. That’s what healthy food is. Does it matter if that food is processed or completely natural? Absolutely not. There is no hard evidence to back any health-risk claims about processed food. Nor is there any clear evidence that any food that has been recently plucked from a nearby farm has any special health properties. In fact, that wonderful natural food is often brimming with fat, sugar and calories, which can make it a health nightmare.
Want to see some great health food? Forget Whole Foods. Go to the nearest Burger King and check out the “Satisfries” — the lower-fat, lower-calorie version of their French fries — or the turkey burger. At McDonald’s, try the Egg White McMuffin or the Premium Chicken Wrap. These sorts of products typically reduce calorie counts in a dish by about 50 calories. That places an eater exactly on track for a full-day reduction of a few hundred calories, exactly the amount needed for long-term weight loss. Any bigger reduction would risk leaving someone too hungry to stick to their program. It’s just the sort of small step in the right direction we should be aiming for, because the obese are much more likely to take the small step than they are to make a big leap to very low-calorie foods.
It’s true, much of the food in convenience stores and fast-food restaurants is pretty unhealthy from the point of view of someone trying to lose weight, because of the large amounts of fat, sugar, simple carbs and high calorie counts in most dishes. But the fact is, fancy restaurants and upscale markets that feature natural foods are often no better — and sometimes worse — when it comes to these critical health measures. A 2012 British Medical Journal study by the U.K.’s National Health Service and Newcastle University found that the recipes in the books of top TV chefs called for “significantly more” fat per portion than what’s contained in ready-to-eat supermarket meals.
My point isn’t to say that processed foods are healthier than natural foods. It’s that either one can be healthy or unhealthy and we tend to see a full spectrum of each at most food outlets. Unfortunately, the public by and large doesn’t understand this crucial point.
The Miseducation of Healthy Much of the public currently doesn’t give much thought to the healthfulness of food at all; they simply eat what they want — one good reason why a third of us are obese. Of those who do care about food health, many have been brainwashed to believe, in defiance of science, that whatever natural, unprocessed food they eat is healthy, and that everything processed is unhealthy.
But that picture is an evolving one. Over time, more and more people are coming to understand that they need to lower calories, fat, sugar, simple carbs and starches, and they’re starting to look for foods that are healthier in this way. As clear nutritional labeling becomes more common and prominent, consumers will gradually switch to healthier foods and many of them will be processed. That evolution seems to be gaining speed and it may only be five or so years before a large percentage of the population is focusing on healthier food options. If people know they can quickly grab reasonably priced versions of those healthier foods at convenience stores, they’ll do it.
Or at least that’s what they’ll do if they like the taste of the food they find there. Because while people care about healthfulness, cost and convenience, what they really care about is the sensual experience of eating. Most consumers just don’t want a lunch that consists of a big bowl of plain vegetables or a pile of beans, as healthy as they may be.
Here’s where processing offers a huge advantage: It makes healthier food taste much better. Food companies know how to deliver the eating experience that fat and simple carbs provide in foods and with less of those ingredients. There is no way to do that with farm-fresh produce and meat. Today, researchers are figuring out not only how to make healthy foods taste better, but how to make them feel more fi and generally satisfying too.
Everyone is going to jump on the healthy food bandwagon in the coming years, but those outlets that do it sooner rather than later will have a huge leg up in winning over that health-conscious market. Subway has done a good job in carving out a name for itself in this regard and other outlets are already moving in that direction.
Yes, pushing healthy options is a tricky business right now, because most of America is actually turned off by foods billed as lower-calorie, lower-fat and lower-sugar, under the assumption that they’re also lower-taste, less filling and altogether less satisfying. Most people don’t yet realize how delicious and rewarding this food can be. That’s why McDonald’s — whose healthy McLean Deluxe was scorned by the public in the 1990s — doesn’t brag much about the reduced calories and fat in some of its newer products, and has practically kept secret the fact that it has begun substituting whole grains for some of the less-healthy refined flour in some of its buns. Making things worse, the health-conscious crowd right now is largely dominated by the confused anti-processed-food movement, which will hate the food industry no matter how healthy it makes its products.
That confused movement will fade out over time. For now the trick may be simply to increase healthy food options and market them in relatively low-key ways. Some of these options can be versions of currently popular food products — be it candy, snacks or prepared meals — that take advantage of food processing technology to reduce calories, fat and sugar without much changing the taste profile. These substitutions can be carried out quietly for the time being. Eventually, as the public comes to embrace these options, stores can gradually get louder and more explicit about them in their marketing.
It’s not just that there are likely to be significant business rewards for becoming associated with healthier food. It’s that there may well be significant negative consequences for food outlets that aren’t responding to health trends. Food and health activists blindly point the finger at all of the food industry, but over time they are going to start singling out those companies that are behind in improving the health profiles of their offerings. In addition, the government is considering various forms of regulation that would penalize companies that aren’t moving toward healthier products. Companies that are slower than competitors to make the transition may never fully recover from the blows to their reputation.
Those companies that take the lead in offering convenient, affordable, tasty food products that are also healthy, on the other hand, are certain to get a boost from it. Why wait to be dragged into this profitable new trend?
David H. Freedman is a contributing editor for The Atlantic, a consulting editor at Johns Hopkins Medicine International, and the author of Wrong: Why Experts Mislead Us. He has not been paid to write this article, and does not accept any fees or expense reimbursement from the food industry.


Welcome to Atomic Fudge
We are Celebrating our 3rd year.
As a Special Offer
Buy 1 lb. of any assorted flavors get 1 lb. of Atomic Fudge Free
My son James and I want to Wish all of you a happy holiday season.
Atomic Fudge wants to make this season special. . Forget about buying a pound. Let do this one better. 2lbs of our delicious mouth watering fudge .Your choice of flavors. For Just $13.95 a box .Now that's a savings.
We will still do special
orders of fudge for pick up or to shipped.
now My son and I want to thank each and every one of you for a great up and coming 3nd
year. God Bless. Remember to buy from your
Local Businesses .
Is a Homemade sweet, tasty, delicious, yummy treat. With the many flavors to choose from too.
The rich, creamy and chocolatey flavor of fudge is a classic taste.
While it may remind you of the Holidays, fudge is a sweet treat perfect
year-round. What you may not know is how many varieties of fudge there
really are! Even if the traditional fudge is your favorite,
(WE DO NOT USE PEANUTS)
Special Special Special!!!!!!!
Let Atomic Fudge Label and ship Gifts for you.
No extra cost for handling, Just the shipping cost.
Case special 6 -2lb.boxes of assorted flavors. $83.70
+ $34.80 for shipping
Each box is ready to be shipped with a shipping label on each box.
(note) USPS charges $5.80 anywhere in the US per box.
Call your orders in today for your Holiday Special $13.95 for a 2 lb. box
Please tell us what flavors you would like.
Shipping cost is only $5.80 per order anywhere in the United States. www.atomic-fudge.com
1361 N. 5th,St.
Content copyright . Atomic Fudge. All rights reserved.


Restaurants and commercial kitchens are fast-paced environments where problems with food service equipment can bring business operations to a halt. That is why it is imperative to choose a mechanical contractor that can keep the food service equipment at your facility in the best possible condition.
With over 40 years of industry experience and a team of skilled, highly trained technicians, our experts at Northern Mechanical can provide the help you need to keep your food service facility operating as smoothly as possible. We serve restaurants, commercial kitchens, non-profit organizations, schools, and government institutions throughout Northern Illinois and Southern Wisconsin. From help with food service equipment to commercial heating, air conditioning, and refrigeration services, we can offer quality solutions for all your commercial HVAC needs.
To learn more about our services for the commercial food service industry, call Northern Mechanical today at 815-654-7900 or contact us online.
Food Service Equipment Installation & Repair in Rockford, IL
Food service equipment needs to be tough, reliable, and durable to keep up with the unique demands of a restaurant or commercial kitchen. At Northern Mechanical, we provide a wide range of services for the food service industry, including food service equipment installations and replacements. Our experts can help you select the best food service equipment for your needs, then we can provide a cost-effective, professional installation that ensures your equipment will perform at its best.
Should anything go wrong with your food service systems, we also offer complete food service equipment repairs, and our technicians are available 24/7 for prompt service anytime, day or night. We are committed to helping our customers improve performance and efficiency, and we offer superior service on every visit.
Our services for commercial food service facilities in Illinois and Wisconsin include:
- Ice machine or ice dispenser installation & repairs
- Streamer or fryer installation & repairs
- Oven and grill installation & repairs
- Microwave installation & repairs
- Dishwasher installation & repairs
- Sink disposal installation & repairs
To request a quote for the installation or repair of food service equipment in Rockford, IL, Madison, WI, or the surrounding areas, call our experts at 815-654-7900 or contact us online.
Preventative Maintenance for Food Service Equipment in Northern IL
As busy as many food service facilities are, they cannot afford unnecessary downtime from malfunctions or failures of their food service equipment. To protect your business and its bottom line, keep your food service equipment in great condition with preventative maintenance services from our team at Northern Mechanical.
We can provide all the care and maintenance your equipment requires to stay reliable and efficient. Our preventative maintenance programs can help your facility keep energy costs to a minimum, reduce downtime, and extend equipment life, and one program can cover all your most vital systems, including food service equipment, refrigeration systems, and HVAC components.
Contact us today to learn more about our preventative maintenance programs for your food service business in Illinois or Wisconsin.
Schedule Service for Your Commercial Food Service Equipment Today
When you need the best service and support for your food service equipment in Northern Illinois or Southern Wisconsin, trust our team at Northern Mechanical. We offer 24/7 availability, fast response times, and friendly, experienced technicians.
Call 815-654-7900 or contact us online to schedule food service installation, repairs, or maintenance in IL or WI today!


My husband used to be a chef. For like, 12 or 13 years. He's an amazing cook, and consequently does about 90% of the meals at our house. Not fair, you think? Well, it's partly his own fault, because when we first got married, he TOTALLY intimidated me in the kitchen. He'd hover in the background while I was cutting vegetables or selecting spices, making these vague fluttering motions with his hands, like he wanted to snatch away whatever I was doing and do it himself. Well, after awhile, I just LET him!
We've been married 10 years now, and I've gotten comfortable enough so that when I do feel like cooking something and he starts hovering, I just tell him to get the heck out of the kitchen! Most of my cooking, I do have to admit, consists of opening a bag, box, or can and following the directions. Hey, I'm no fool...I may be able to cook something "fancier", but Rick can do it so much better! Why would I cut off my nose to spite my face? LOL Plus he always makes more than we can eat at one meal (the last remnants of restaurant mentality?), and so I have lovely leftovers to take for lunch the next day.
Rick quit "chef-ing" when I got pregnant with our son, a little over 9 years ago. He decided that he'd rather be a father than work every night, weekend, and holiday that the restaurant business requires. He now owns and operates a lawn service. But we live in Florida. It's HOT here in the summer. My poor hubby comes home filty and exhausted, and the LAST thing he wants to do is stand over a hot stove. So I do more of the cooking. Or at least more of the bag- or box-opening! Last night my son wanted his leftovers from the previous night--biscuits and gravy. I had a hot dog. Rick was working in the garage until very late, and I think he threw some spaghetti in a pot and covered it with sauce out of a jar (he calls that his bachelor dinner). So I had no lovely leftovers for lunch today. Boo hoo.
Maybe I can entice him to cook some time this weekend...?
1 hour ago


When I heard that the LBS was taking residency at the newly refurbished Seven Stars pub in the South lanes ohhhh was I excited. Having heard dangerously good things about these guys from their time at food festivals and Brighton’s Street Diner, it was about time I tried some of their smokey goodness.
The Seven Stars went for a serious makeover earlier this year, gone are the traditional pub characteristics (leather seats and dowdy colours) and hello to caged booths and barrelled light fixtures. It’s not necessarily a bad thing, just a frequent occurrence amongst the Brighton pub scene…
Despite the décor, they win top points for their in-house ‘ginfusions’. Speciality gins line the back bar, my preferred flavour of choice being the mint and cucumber infused Gin, and they also have a rather fruity gin inspired cocktail menu – try the Gin Mintini. Their selection of Craft Beer is on point and you can find Bear Hug, Camden Town, Bison and lots more… I’m not the best person to talk beer with but it all looks pretty.
Going back to the Food…
So after winning over the foodie nation with their smoked, pickled, brined and spiced treats, it seemed like setting up camp in the centre of food obsessed Brighton was the obvious next step for the Little Blue Smokehouse team and what better spot than smack bang in the middle of the South Lanes.
Think ‘the best kind of comfort food’; rich flavours, meaty goodness, sweet and savoury combos and horrifically calorific (in a very good/naughty way). The menu has a lot to offer so it was hard to choose only a few items, we narrowed it down to 4 dishes and here’s what I thought…
- Smoked confit duck hash, kimchi and fried egg
Hands down my favourite plate of the night. The duck simply fell off the bone and melted in mouth. The hot chilli sauce gave it the right amount of kick and the runny egg was a treat to add in with the kimchi and hash – If I could add an egg to everything then I probably would. I’d heard great things about this dish before I went and it certainly didn’t disappoint.
- Trash can fries, pulled pork, fried pickles, cheese and hot sauce
Filthy. These fries, as you can see, were overloaded with meat, crunchy pickles, hot sauce and melted cheese. This was part of the ‘comfort/hangover’ section of the menu and its pretty obvious why. Goodbye boring fries, hello devil’s food. Highly recommend – these alone would satisfy as a meal.
- Bowl of Mac ‘n’ Cheese, Bacon Crumble
One of the most indulgent bowls of mac n cheese I’ve ever had. The added bacon was really good but there was a slight gritty texture – this could have been the crumble on top? It was good but I think it could be improved as it was a little too sloppy/liquidy for my liking.
- Buffalo Wings, Blue Cheese Ranch Dip
Hmm… I’ve got a lot of time for Buffalo wings, I blame the ridiculously addictive sauce, however these bad boys just did not do it for me. I’m not sure why or how but the texture was so wrong and the sauce was definitely not how you’d expect it. I think this dish definitely let the meal down and I was pretty disappointed – didn’t even finish them.
Wings aside, it’s a great venue for good beers, cocktails and exciting food and it’s in a great location. I’d like to return and go for more of the smoked options like the brisket, ribs and pulled pork as there was just too much to choose from first time round. The new meatball melt sandwich sounds pretty unreal too.
Until next time.


NINJA OP301C, Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart (6.2L) Capacity and 45 Recipe Book, Black/Gray, 1460W (Canadian Version) 9-in-1 Cooker
- The Ninja Foodi-The Pressure Cooker That Crisps. Pressure Cooker, Air Fryer, TenderCrisper
- TenderCrisp Technology allows you to quickly cook ingredients, then the Crisping Lid gives your meals a crispy, golden finish
- Pressure cook up to 70% faster vs traditional cooking methods. Air fry with up to 75% less fat than traditional frying methods (Tested against hand-cut, deep-fried french fries)
- 6.2-Liter Ceramic-Coated Pot: Nonstick, PTFE/PFOA-free, and easy to clean. Enough capacity to cook a roast for your family
- 3.8-Liter Cook & Crisp Basket: Large-capacity, ceramic-coated, PTFE/PFOA-free basket holds up to a 5-lb chicken to feed your whole family. Nonstick for easy cleanup; Dishwasher-safe parts
- Maximum Power 1400W
NINJA OP301C, Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart (6.2L) Capacity and 45 Recipe Book, Black/Gray, 1460W (Canadian Version) 9-in-1 Cooker is backordered and will ship as soon as it is back in stock.
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The Ninja Foodi, the Pressure Cooker That Crisps. With Tender Crisp Technology, you can achieve all the quick cooking and tenderizing wonders that you love about pressure cookers. But where they stop, the Foodi is just getting started. Its revolutionary Crisping Lid allows you to air fry, bake, roast, broil, and dehydrate. That means you can pressure cook to lock in juices, then finish with a crisp. Only the Ninja Foodi gives you the best of pressure cooking and air frying, all in one pot. Transform frozen foods to crispy meals. Create wholesome, multi-textured 360 meals by cooking proteins, veggies, and grains all together. Elevate your favorite stew and chili recipes by adding a crispy or bubbly top to make one-pot wonders.
|Product Dimensions||36.17 x 42.55 x 33.27 cm; 11.29 Kilograms|
|Item Weight||11.3 kg|
|Customer Reviews||4.7 4.7 out of 5 stars 2,597 ratings 4.7 out of 5 stars|
|Best Sellers Rank||#3,474 in Home (See Top 100 in Home) #3 in Electric Pressure Cookers|
|Date First Available||Oct. 15 2018|
|Manufacturer||SharkNinja Operating LLC|
|Place of Business||MISSISSAUGA, ON, L5N 6A6 CA|
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At Kabuto; we believe that dinner is not just a meal, it's an art form. When you dine with us you will be entertained while satisfying your appetite with a superb selection of entrees and appetizers. Our extensive menu offers fresh meat and seafood, cooked to perfection at your table. Every entree is paired with our signature clear onion soup and a wonderfully fresh house salad. Add fried rice, a vegetable medley, seasoned garlic noodles, and a flaming shrimp appetizer and you will have an unforgettable meal!


Findings in molecular biology and epidemiologic data suggest that milk consumption is a promoter of chronic diseases of Western nations, including atherosclerosis, carcinogenesis and neurodegenerative diseases. The Mediterranean diet , which includes limiting consumption of red meat and using olive oil in cooking, has also been shown to improve cardiovascular outcomes. Keeping salt intake to less than 5 g per day equivalent to sodium intake of less than 2 g per day helps to prevent hypertension, and reduces the risk of heart disease and stroke in the adult population 8. History of USDA nutrition guides. Liquid diets Very-low-calorie diet.
The World Health Organization WHO makes the following 5 recommendations with respect to both populations and individuals:
Marion Nestle expresses the mainstream view among scientists who study nutrition: A diet of minimally processed foods close to nature, predominantly plants, is decisively associated with health promotion and disease prevention and is consistent with the salient components of seemingly distinct dietary approaches. Encouraging consumer demand for healthy foods and meals through: Food and Nutrient Intakes, and Health: ICN2 adopted the Rome Declaration on Nutrition 17 , and the Framework for Action 18 which recommends a set of policy options and strategies to promote diversified, safe and healthy diets at all stages of life. Also, the risk of developing NCDs is lowered by: Harvard School of Public Health.
A healthy diet may consist mostly of whole plant foods, with limited consumption of energy dense foods, red meat , alcoholic drinks and salt while reducing consumption of sugary drinks , and processed meat. Auxology Biological hazard Chief Medical Officer Cultural competence Deviance Environmental health Euthenics Genomics Globalization and disease Health economics Health literacy Health policy Health system Health care reform Public health law Maternal health Medical anthropology Medical sociology Mental health Pharmaceutical policy Public health intervention Public health laboratory Reproductive health Social psychology Sociology of health and illness.


Healthy Nutritious Recipe Good for Fasting
Servings: 3 people
Cost: Rs. 100
- 1 cup Dates/ Khajoor
- 1/2 cup Dryfruit Powder
- 1/4 tsp Cardamom powder/Cinnamon powder
- 1 tsp Ghee
- Take a pan and add ¾ tsp of ghee to it.
- Once the ghee become hot, add chopped khajoor/dates and roast this on low flame for 5 min.
- Now add dry fruit powder and for flavoring add cardamom or cinnamon powder, mix the mixture very well and turn the gas off.
- Grease the plate with the remaining ¼ tsp of ghee and pour the mixture.
- Give the shape of your choice like triangle / small circle / or roll it as a roll and cut into small pieces and refrigerate it for 20min.
- serve this sweet bite with a sweet smile.


Food Lion is a prominent Southeastern grocer with the mission of creating accessibility to high quality products that are affordable and trustworthy. Dedication to providing excellent quality customer experience is a core value of their brand.
Total video views
Food Lion challenged us to create a social media video campaign to generate interest in their Local Goodness initiative. Begun nearly 60 years ago, Local Goodness partners with area farmers to source high-quality, locally-grown produce for Food Lion’s stores. Food Lion wanted to draw attention to the relationships they had fostered with hardworking local farmers dedicated to providing the best produce possible to their customers.
We created a series of videos highlighting the life of Local Goodness produce from start to finish. Visiting the local farms that partner with Food Lion, we captured footage of their hands-on processes and short interviews with the farmers about their commitment to quality and what farming means to them personally. These emotionally-charged videos revealed the hard work behind the readily-available Food Lion produce we consume, plus the importance of supporting local products.
Video provided the ideal medium for sharing the story of Food Lion's devotion to the communities they serve.
Like what you see? See more of what we do.


He honestly does despair with me and my lack of skill with a camera. I want to be good, really I do. But it's one of those things. There's no point in competing because I don't have the inherent artistic vision required to take good photos. I just about remember the rule of thirds. I've learned to make sure I don't cut appendages off of people (in photos!). I know that the aperture setting affects the depth of field (although goodness knows what it means).
|They're in there...somewhere...|
And yet still, it sits on my desk most of the time, out of the way of the detritus littering another evening in the kitchen trying out a new recipe whilst trying not to forget the chicken kiev (shop bought) and garlic bread (also shop bought) that's in the oven for the husband's dinner. At least we won't have a vampire calling round our house tonight.
So the pictures of tonights recipe were taken on my phone. People rave about the Samsung Galaxy S2 but having owned an iPhone, quite frankly I don't like it. The camera sucks. The shutter is so slow that I often miss the moment with Miss A. Although sometimes I capture something that I wasn't expecting which can be a bonus. Pictures with the flash are awful unless you're taking pictures of slumbering toddlers in the pitch black. And it doesn't have Instagram. Flickr isn't bad, but it's still not quite as good.
But having tried photographing meatballs before, and failing miserably, I knew I didn't stand much chance on the creativity front tonight. There's no easy way to get at them if you're serving them in a bowl. And they're usually under a pile of sauce - which is probably for the best because they're ugly little blighters.
|Ugly little blighters, pre-cooking|
The meatballs appealed though as something to try for Miss A (she's having hers tomorrow night). She refuses meat but will occasionally eat a bite or two of sausage or beef meatball so I'm hoping they're the best of both worlds for her.
The meat - unusually for a lot of meatball recipes I've tried - was beautifully seasoned and tasty. I think (whispers quietly) that the husband might even eat these without complaining. The sauce was great to. It is a combination of passata, onions, garlic and chipotle paste. The recipe called for a tablespoon of chipotle paste, but rather sensibly, I clocked the 'hot' label on the bottle and only used a teaspoon. Even that made my eyes water so goodness knows the BBC Good Food team must have asbestos tongues.
I had this with pasta just because that's what the husband was having with his kiev (strange combination, but he likes it) but I think it would have worked better served with rice or some of Dan Lepard's lovely corn oil tortillas.
Another keeper. (From BBC Good Food Magazine, Jan 2012 issue)
- 500g pork mince
- small bunch of coriander - leaves and stalks chopped separately (I used Garden Gourmet coriander paste)
- 2 handfuls fresh breadcrumbs
- 2 medium red onions, 1 quarter finely diced, the rest sliced
- 2tbsp vegetable oil
- 2 garlic cloves, chopped
- 400ml passata
- 1tbsp chipotle paste (I used 1tsp Discovery Hot Chipotle Paste)
- In a small bowl, mix together the pork, breadcrumbs, egg,finely chopped onions and the chopped coriander leaves.
- Season, mix well and shape into small meatballs.
- Over a medium heat, add 1 tbsp of the oil to a large frying pand and brown the meatballs on all sides, then remove from the pan and set aside.
- Add the remaining oil, sliced onion, garlic, coriander stems and some salt. Cook for 5 mins.
- Add the passata, chipotle paste and 100ml water. Stir well then simmer for 10 mins before adding the meatballs and cooking for a further 5 mins.
- Serve with rice or warm tortillas


Day 01, Arrival in Athens
Arrival in Athens, meet and greet by your English speaking guide in the port or airport, followed by a direct transfer to the respective hotel by A/C vehicle.
DINNER AT HYTRA RESTAURANT
Hytra is located on the rooftop of the Onassis Cultural Center. The Onassis Cultural Centre is Athens’ new cultural space hosting events and actions across the whole spectrum of the arts from theatre, dance, music and the visual arts to the written word, with an emphasis on contemporary cultural expression, on supporting Greek artists, on cultivating international collaborations and on educating children and people of all ages through life-long learning. The restaurant offers Greek cuisine with a different perspective from the hands of “Hytra’'s” Michelin Star rewarded chef.
Day 02, Athens
Off the Beaten Track Culinary tour of Athens
Seize the opportunity to taste a wide variety of Greek delicacies ranging from the mouth-watering sweet and syrupy “loukoumades” to traditional “bougatsa” or souvlaki with pita bread or Feta cheese and the famous Greek Kalamon olives and many more!
Discover a different Athens: Join the Athenians in their everyday life and experience a tasty slice of true modern Greek culture and delicious eating habits. Your culinary journey will take you to carefully selected specialty food stores, where we will taste some of the finest olive oil, cheese, and honey and local delicacies such as ‘pastourma’ and other cured meat. You will stroll through traditional, authentic neighborhoods in the heart of Athens and visit some wonderful pastry shops serving favorite Greek sweets and you will be immersed in the colors and smells of local spices, the secret behind many of the most renowned dishes of Greek cuisine, and aromatic Greek coffee.
The irresistible smell of freshly baked delicacies will lead your steps into one of the oldest traditional bakeries of the city. Your journey will continue through the bustling alleys of Varvakios, the picturesque fish, meat and vegetable market -the true "belly of Athens". And, last but not least, you will make a stop at a local joint for an authentic taste of the celebrated Greek souvlaki and loukoumades with honey!
DINNER AT VAROULKO SEASIDE RESTAURANT
Not one to rest on his Michelin star, acclaimed chef Lefteris Lazarou is constantly trying to outdo himself with magnificent results. Rather than ordering from a menu, you can simply give him an idea of what you like and let him create your seafood dish from what he found that day at the market. Among his most fabulous compilations are the orzo with crayfish flavored with Limnio wine, smoked red chile, and Parmesan; the white grouper with cherry tomatoes, sour apple, and smoked mashed potatoes; and the sea bream with red bell pepper sauce and ratatouille. Some dishes fuse traditional peasant fare like the flowers of courgettes with unusual flavors like framboise.
Day 03, Athens
“From Farm to Fork”
Located just 30 minutes from city, “The Farm”, a real relaxation paradise for nature lovers, is a 20,000 square meters rich land, surrounded by vineyards and olive trees, producing excellent quality organic vegetables and fruit, extra virgin oil, eggs and cheese. We will be accompanied for a walk around the vegetable garden, get the chance to pick some vegetables, feed the animals, see Billy – the rescue donkey, watch a live cooking demonstration, have a Greek BBQ dining experience based on vegetables in season grown at the farm.
Lunch will be in the garden of the farm, cooked following the Farm’s philosophy of using only high quality raw materials, organic and seasonal ingredients to highlight the special features of Greek cuisine and local products.
DINNER AT STROFI RESTAURANT
Laying its tables since 1975 in the shadow of the holy rock of the Acropolis and staying loyal to the traditional tastes of the Greek and Mediterranean cuisine, Strofi remains one of the most historic restaurants in Athens. Overlooking the Acropolis, the first floor and the terrace (seating capacity of 65 and 110 persons respectively) can be the ideal scenery of your event.
Day 04, Athens
Cooking Class at Ergon House
Situated at the foot of the Acropolis in the historical heart of Athens, Ergon House is a seventh heaven for food enthusiasts, complete with ‘rooms above the inn’.
On the ground level, conceived a spectacular marketplace, a modern-day Agora with a constellation of greengrocers, a butcher’s, fishmonger’s and bakery, a delicatessen and roastery, along with a bar and restaurant which celebrate the best of Greek cuisine culture.
The Ergon House cooking experience starts with the most essential part: picking the products. The chef will welcome you at the vibrant ground-floor Agora, in order to hand-pick the ingredients you will use for the cooking lesson. Together you will walk through every different section: fresh fruit & vegetables, meat & fish, fresh products and deli. You will get to know essential information about local products and their importance to contemporary cuisine.
Following the tour of the Agora, you will head to the private kitchens with the chef to guide you through every step of the dishes’ preparation, on the 2nd or 4th floor of the hotel, with 12-seater tables set the perfect stage for all of the above.
Time to taste what you made! Following the activity, you will enjoy a family style meal, including the dishes you prepared and a choice among restaurant menu. The chef will join your meal and share cooking tips and secrets of a life dedicated to making people around a table feel satisfied.
Time to relax and talk about food and other important things in life, in the company of a glass of cool white Assyrtiko wine. Or two…
DINNER AT VEZENE RESTAURANT
Aris Vezene's vibrant, trendy restaurant is an easy-going eatery with a fanatic audience specialising in wood-fired steaks and seafood. The dark wood interior opens into a glass-enclosed veranda. The stylish intimacy of the area with the New York breeze is combined with a kitchen with excellent raw materials, different cuts, good slices and meat baking, unbelievable pizzas and open pies baked in the wood oven as well as special pasta.
Day 5, Departure
Departure transfer from the hotel to Athens Airport.


Of all our food journeys, the places we appreciate most are those that best served the authentic flavors of Mexico and the American Southwest. Chile Pepper infused recipes and food traditions handed down by generations of talented street food vendors and home cooks are the inspiration for our own menus and recipes. From our Denver based food cart we proudly cooked the food we loved, serving our fellow Coloradans a Chile Pepper infused selection of traditional and not so traditional Street Food including our Chile Sauces and Green Chile. When in season, we source fresh Chiles exclusively from select family farms of Colorado's sunny mesas and New Mexico’s fertile valleys. Our food is 100% all natural, gluten free and we don’t use any artificial preservatives. Try pairing our inspired Sauces and Green Chile with your own home cooking. You’ll be glad you did.


cross different fields, researchers continue to explore the relationship between nutrition and mental health. Significant findings have been reported by those studying nutritional psychiatry, a new approach focused on using food and nutrients to treat mental health conditions. For example, several recent studies have discovered a link between a high-refined-sugar diet and reduced brain function, as well as the aggravation of symptoms of mood disorders like depression (Selhub, 2020).
These findings have prompted mental health professionals to think about the impact of nutrition on mental health. Although there is still more research to be done, experts are already advising individuals to keep the following points in mind:
- Food can affect the way we feel. Sugar and processed meals can cause inflammation in the body and brain, which can lead to mental health issues including anxiety and depression (Sutter Health, n.d.). Oftentimes, when we are stressed or sad, we turn to fast and processed foods for a pick-me-up. The quality of the meals we eat, on the other hand, is critical since it has a substantial impact on how we feel. If you want to boost your mental health, doctors and nutritionists recommend eating fruits and vegetables along with foods rich in omega-3 fatty acids, such as salmon and sardines.
- Hydration is also part of nutrition! Our brain is 75% water, so it is no surprise that our memory, energy, and concentration are affected when we are dehydrated. Neuroscientists have discovered that our brain cells need water to operate efficiently (Vitality, n.d.). Dehydration can lower your energy levels and alter the way your body absorbs meals, both of which can make you feel tired and sluggish. In addition, studies have shown that drinking enough water can reduce the risk of depression and anxiety (Haghighatdoost, 2018). Make sure you have enough water to help your brain function properly and to feel better!
- It is important to identify our eating patterns. Nutritionists recommend maintaining a food journal because usually, we do not pay attention to our eating habits (Dicken, 2019). Keeping track of what you eat and how you feel can help you discover unhealthy patterns. For example, many people overeat when stressed or anxious. If you want to make sure you are eating well-balanced meals, try journaling your meals, a method for mindful eating. Tracking your meals can help you assess if you consume both a proper quantity and quality of meals. Remember that your health may be jeopardized if you have trouble controlling your eating habits. If you are struggling, consider seeking professional help. In situations too challenging to handle alone, asking for aid is never a sign of weakness or failure.
Dicken, C. (2019). The benefits of food journaling. American Society for Nutrition: Excellence in nutrition research and practice. https://nutrition.org/the-benefits-of-food-journaling/.
Haghighatdoost, F., Feizi, A., Esmaillzadeh, A., Rashidi-Pourfard, N., Keshteli, A. H., Roohafza, H., & Adibi, P. (2018). Drinking plain water is associated with decreased risk of depression and anxiety in adults: Results from a large cross-sectional study. World Journal of Psychiatry, 8(3), 88–96. https://doi.org/10.5498/wjp.v8.i3.88.
Selhub, E. (2020). Nutritional psychiatry: Your brain on food. Harvard Health Publishing. https://www.health.harvard.edu/blog/nutritional-psychiatry-your-brain-on-food-201511168626
Sutter Health. (n.d.). Eating well for mental health. Sutter Health. https://www.sutterhealth.org/health/nutrition/eating-well-for-mental-health
Vitality. (n.d.). Hydrate for your mental health. Vitality. https://magazine.vitality.co.uk/hydrate-for-your-mental-health/


Red Velvet Crepes with Raspberry and Sweetened Cream Cheese Filling
- 2 eggs
- 1 egg yolk
- 1 cup milk
- ½ cup water
- Pinch salt
- 3 Tablespoons butter, melted
- 1 teaspoon sugar
- Dash of vanilla extract
- Red food color
- 1 cup all-purpose flour
- 1 ½ Tablespoon cocoa powder
- Extra butter to cook with
- Raspberry Preserves
- Sweet Cream Cheese Filling
- Nutella (or chocolate)
Sweet Cream Cheese Filling
- 16 ounces cream cheese, softened
- ½ teaspoon lemon juice
- 2 cups powdered sugar
- ½ cup ricotta cheese
- 1 teaspoon vanilla extract
- 2 Tablespoons strong coffee
- 1 teaspoon rum (optional
- Prepare Crepe batter. Combine the 2 whole eggs, 1 egg yolk, milk, water, salt, sugar, vanilla, melted butter and food coloring (to desired color) in a blender and pulse until foamy.
- Add flour and cocoa powder and pulse until smooth. Let the batter sit for 1 hour.
- While crepe batter is resting, prepare the Sweet Cream Cheese Filling by mixing together all ingredients with an electric mixer until smooth, set aside.
- After the batter has rested for 1 hour, heat a small non-stick pan. Add just enough butter that when melted it coats the bottom of the pan. Pour 1 ounce (1/8 cup) of batter into the center of the pan and quickly swirl to spread the batter evenly across the entire bottom of the pan. Cook until the top loses its gloss (less than a minute).
- Flip crepe and cook the other side for an additional 15 seconds. Slide crepe out of pan and onto a plate.
- Repeat with remaining batter. Prepare Crepes by spreading a one-inch wide strip of raspberry preserves down the center of the crepe, then top with the cream cheese filling. You can either spoon it on, or pipe using a plastic bag that has had the corner cut off.
- Fold each side of the crepe over the filling and plate.
- Melt Nutella in microwave for about 30 seconds and drizzle over the crepe.
More Recipes like this at www.TidyMom.net