I found this recipe while on my way home from the office, two years ago. In the Stylist magazine, handed out to everyone heading out of London, it gave me inspiration for that evening’s meal, after rushing through the rain and toward the warmth of home.
While this isn’t really a travel story, it reminds me of my roots in London and, as it’s getting to be my favourite weather – cold, I’m going to be sharing a little of my winter cooking.
So, here’s my take on The Feta-Stuffed Butternut Squash recipe I found on that dark evening.
Don’t worry about making it super neat, or fancy-looking. When it’s cold outside, this will be fantastic.
2 butternut squash
About half a small container of feta cheese (it’s salty, so add to taste)
1 big onion
6 sun-dried tomatoes
A small handful of roasted pumpkin seeds
Herbs – the original recipe calls for basil, but I used some rosemary and sage from the garden.
Maple syrup – because it’s amazing and should be on everything.
Cut the squash in half, take out the seeds and a bit of the inside with an ice cream scoop. Roast in the oven (400.c) for about 25 mins or until browning.
Then dice the onion and fry in a little oil for about 4 minutes until soft. Then add everything else, cut roughly and stir until it’s all melty.
I found it pretty salty so I added some frozen peas to break it up.
Then spoon the mixture onto the squash, drizzle a bit of maple syrup and put back in the oven for 10 minutes.
Then eat it. You don’t really need anything with it, but some green beans would be good.


Wednesday, August 5, 2009
Pasta is Not the Enemy
This summer, I was having lunch with a friend. We were sitting at our outdoor table, perusing the menu, when I began contemplating a pasta dish. "What?" she asked, nearly shocked. "You of all people should know better than to order pasta. Pasta is the enemy!" I laughed, before realizing that she was serious. Dead serious.
In the past few years, the newest trend in dieting is to avoid carbs. Carb has literally become a four-letter word (I know, I know). Our bodies need carbs to function properly, yet people shy away from bread, grains, and even fruits and vegetables (which, by the way, are also carbs). This Atkin guy did some number on us. In what universe is it more healthy to eat bacon and eggs for breakfast, than it is to eat oatmeal with strawberries? Seriously. There is no good rationale behind it. People initially lose weight on carb-free diets, but it isn't because of the lack of carbs. It's because they are eating less calories. Protein keeps you fuller longer, so you eat less.
If this Atkins diet works so well, then why do most people gain all the weight back? And why, prey tell, is America considered one of the fattest countries in the world?
I remember in the early 90s the trend was to eat everything fat-free. Fat was the bad guy, which almost makes more sense. Almost. Susan Powter with her spiky, platinum locks and lean body was telling everybody to eat potatoes all day long. I remember her saying something to the effect that you could just eat 'til you were stuffed and you'd soon be thin. Ah, potatoes are carbs. I don't agree with her potato pushing, and I would hardly trust someone who wants me to eat one food all day, but you see how something that was once considered the food of choice is blacklisted just a decade later?
Diets don't work. And neither do trends. While the Food Pyramid has been slightly altered through the years, it's basis is pretty consistent. You want to eat a lot of fruits, veggies, and whole grains, lean meats, skim milk, and minimal saturated fats, sodium, and added sugars. The best advice anyone ever gave me is to shop the outside aisles of the grocery store. That means fruits, veggies, cheeses, meat/fish/poultry, eggs. Of course, nuts and beans and all that good stuff too. But the middle aisles, with their partially hydrogenated, fat-free snacks and artificially sweetened beverages should be avoided.
My old nutritionist taught me a lot about food. I love pizza and worried he'd ban me. Good thing was that he loved pizza, too. He loved the tomatoes (lycopene) and the cheese (protein, dairy), the crust (carbs = energy). His suggestion was to have one slice instead of two, and to put some kind of veggie on the slice, just to give it a little more bang per bite. The other option was to eat it with a nice big salad, dressed with vinegar and extra-virgin olive oil.
When it comes to dining out, I really avoid chain restaurants. The food is so heavily processed that by the time it hits your plate, you don't know what you're eating. If you look at the nutrition information for some of the biggest chains, you will be shocked at the information for even their salads. The sodium content is through the roof. Better to have a fresh burger than a processed Tex-Mex salad.
Anything that has the words fry, fries, or fried in them should be eaten in moderation, with the knowledge that fried foods may taste good and are okay once in a while, but have little nutritional value.
Ultimately, though, it's everything in moderation. Eating the right portion size helps. For a burger, it should be kids size. A portion of nuts should fit in the palm of your hand. Bagels should be about the size of a hockey puck (the bagel shop ones are about triple the size). Pasta is a half cup (cooked), or to eyeball it, the size of a scoop of ice cream. Veggies and fruits are the size of a fist (and the more you eat, the better). If you follow me around for a week or two, you are bound to see me picking fries off of my son's plate, or having a handful of salt and vinegar potato chips. It's not all or nothing, remember. It's what you do 90% of the time that counts.
So go ahead. Have your pasta. (I suggest the Pasta Alla Norma. Here's the recipe: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=210)
Tiffany Palisi is an ACE Certified Personal Trainer, Holistic Fitness Specialist, and Group Fitness Instructor. She has extensive training in Pre- and Post-Natal Fitness, and is a Johnny G certified Spinning Instructor. She trains women in their home, and does emotional eating coaching in her home office (and by telephone). Palisi works exclusively with women. She can be reached at email@example.com.


Tea: Exactly What Makes For A Quality Tea Experience? Green Tea GiftsTea is more than a beverage-- it is a lifestyle that causes well being and satisfaction and it is healthy and tastes great also.
To start the day with a steaming cup of your preferred tea puts the remainder of the day in a better viewpoint and to end that day with a final cup makes the experience that much better. In the mind of numerous tea drinkers the day just appears much better with tea in it.
It only follows for that reason, that the greater the quality of the tea, the better the experience.
Lots of people ask-- exactly what is the very best way to have a quality tea experience?
Initially-- start with tea that you like. Although tea originates from one plant, there are numerous ranges of tea depending upon how it is processed and whether it is seasoned or blended. Native land is also crucial. In addition tea is grown in many areas of the world under differing conditions so ecological forces are necessary. Select a quality tea that not just tastes good however leaves one with a sensation of health and satisfaction.
From quality comes fulfillment and there are lots of levels of quality. Because tea is a commodity, the cost you pay for high quality is normally not substantially more than low quality tea especially considering the benefits.
Exactly what are the advantages of high quality tea?
First the taste ought to be satisfying and memorable with a light but unique taste that is pleasant and gratifying.
Next the tea should enhance good health in the drinker. Fresh, quality tea can lower stress and minimize the results of totally free radicals hence promoting an aura of health.
Quality tea also promotes a tea way of life where the drinker makes tea an important and healthy part of their life and that life becomes tension totally free and pleasurable.
Tea is likewise a very versatile drink that can be served hot or cold depending upon the ambient temperature and it can also work as a cooking medium. There are numerous recipes for cooking with check here tea.
Keep in mind that the advantages are improved as the quality increases and loose, entire leaf tea is frequently preferred by knowledgeable tea drinkers.
How is Quality Ensured?
There are 2 essential aspects in ensuring a quality tea experience: quality of the tea and quality of the preparation. Quality of the tea is part and parcel of acquiring tea from a supplier with a culture of quality. Since private delivery of tea from the exporting tea garden can and do vary in quality, handle an importer who cups or tastes each delivery as part of an total quality control program.
There are a number of here aspects in a high quality tea offering:
• Location and reputation of the tea garden
• Environmental factors such at temperature and humidity
• Time of the year for tea plucking
• Quality of processing
• Blending/ dish for flavored and combined tea
Tea cupping of each delivery by the provider will make sure constant high quality.
Quality of preparation is as much of an art as it is a science but the components of preparation is to utilize mineral water of high quality ( cleansed water is finest) and high the brew not more than four minutes in order to prevent bitterness from the release of tannic acid. Serve in high quality tea here ware with buddies and the experience will be unforgettable.


I have been making meringue cookies about 3 times a week for the last month. I finally have the basic recipe down pat, but I still haven’t been able to figure out the correct timing for the texture I like, which is crunchy on the outside but a little soft on the inside, but not so soft that it feels like you’re eating uncooked eggs. The problem is that every time I make the recipe I do something different. Sometimes I add liquid Toffee Stevia, or I use almond extract instead of vanilla, or I make double the amount. Then I’ll wing it on the timing or the oven temperature. The result is that sometimes the cookies are undercooked, and sometimes they’re way too dry and flaky and I choke on the dust. And the times when the cookies have come out perfect, as they did in the picture below, it has mostly been by chance and I forget what I actually did.
So I’ve decided that every day for the next week I am going to make one batch of vanilla meringue cookies, and the only thing I’m going to change is the timing and temperature. More importantly, I’m going to actually keep track of the results!


a.k.a. The best Frito Pie/Chili Recipe you never knew you needed
Alright babes! It’s summertime, Fourth of July is around the corner, and while I know everyone loves a good grilled anything around this time, I have a recipe that will have you and all of your company wanting more!
I have no idea where this name came from, but “Huli Guli” is a long running family recipe that I grew up with. I’m sure there’s plenty of versions of this everywhere but I figured I would share mine! Essentially it’s a homemade Frito Pie or some form of chili, so hopefully that helps y’all understand it a little better. This was probably one of the first things I learned how to cook because it’s SO EASY! If you know how to brown meat and open cans, you can totally make this, no sweat!
Here’s what you’ll need:
- 1 lb. Ground Meat
- 1, 26 oz. Ranch Style Beans
- 1, 10oz. Rotel
- 1 Tomato Soup Can (10.75 oz.)
- Garlic Powder
(optional but suggested)
- Shredded Lettuce
- Shredded Cheese
- Sour Cream
Step 1: Brown the Meat
Brown your meat however you are comfortable. Add salt, pepper and garlic powder to taste. I have this fabulous tool from Pampered Chef and it is an angel when it comes to breaking up the meat!
Step 2: Open Cans, Pour & Let Simmer
It’s honestly as simple as that! No tricks or specific order to pouring. One tip I will suggest; drain your can of Ranch Style Beans, if not it may end up a little more liquidy than you want!
Step 3: Mix it all up!
Once meat is ready (cooked and drained) and your liquids are simmering, combine the two and stir in! You should now have a beautiful pot of Huli Guli!
How to Prep
This is all up to YOU! Throughout my family, we all prep ours differently. My mom starts with the lettuce on the bottom, Marcus starts with the Huli Guli on the bottom and so on and so forth. I follow the order shown below, but this is all up to you!
I hope you enjoy this recipe, it’s great for parties, easy to make and oh so yummy! This is a staple in our home throughout all seasons. If you try this recipe, be sure to tag me, I would LOVE to hear all about your Huli Guli!


This coffee comes from the Barichu Farmers Cooperative Society in Nyeri County, just southwest of Mount Kenya. The cooperative operates 4 mills for its nearly 1000 members; on average, each member cultivates about 250 trees. This lot is comprised of SL28, SL34 and Ruiru 11 varieties grown near the Gaturiri factory at elevations between 1700 - 1900 meters. After drying, beans are sorted and separated by size into AA — the largest beans, and AB — the smaller beans. While bean size doesn't necessarily correlate with quality, the uniformity in size means the beans roast more evenly and possess more clarity and intensity. We are loving this coffee for its vibrant flavors of cranberry and cara cara orange.
Producer: Barichu Farmers Cooperative Society
Region: Nyeri County
Altitude: 1700 - 1900 meters
Variety: SL28, SL34, Ruiru 11
Tastes Like: Cranberry, cara cara, vibrant
We roast on Monday and Tuesday and ship USPS priority. Orders placed after Tuesday will be filled immediately if we have the coffee on hand. Otherwise, your order will be roasted & shipped the following Monday.


From the food and drinks you serve to outdoor games played, make sure you're supporting unions this Fourth of July.
Having a cookout on the Fourth? Support unions by:
- Using a Weber grill to roast Ball Park hotdogs.
Pairing hotdogs with a side of Doritos and a Budweiser (for adults 21 or older) and finish with a scoop of your favorite Ben & Jerry’s ice cream flavor.
Entertaining the kids with a game of Twister while protecting them from the sun with Coppertone sunscreen.
Purchasing and using union-made products displays your support for hard-working union members.
What union-made products will be at your next cookout?


1 stick butter, softened
1/2 cup sugar
1 cup chopped pistachios
1 cup chocolate chips
1 egg, beaten
1 tablespoon water
Preheat oven at 350.
Mix all ingredients for the dough. Proof until double in size.
Roll out dough to a rectangular size. Spread butter, sprinkle sugar, pistachios and chips.
Roll up dough, cut 1-inch slices and arrange in baking pan. Proof for another 30 minutes. Brush with egg wash.
Bake for 30 minutes or until golden brown.


It's hard to believe that it is a new year already. If you are like me you might have indulged a bit too much over the holidays and gained a bit of extra bulge. I hope that you kept on walking30 in December because that always helps keep things under control.
What I find most frustrating is that once I climb on the sugar train at holiday get togethers I find it almost impossible to stop the cravings for more sugar. You know the drill ... all of a sudden your best intentions are down the drain and you start looking toward the new year for a new plan.
As a partial fix for the holiday dilemma I put together this recipe a few years ago and I make up a batch every month or so and store them in the fridge for a quick nutritious snack with just a touch of sugar from the chocolate and bit of dried fruit.
If you have any suggestions or comments please share them.
Sue’s Healthy Chocolate, Seed, Nut Bars
In bowl mix together:
2 cups ground almond meal
3/4 cup coconut flour
1 cup shredded unsweetened coconut flour
1/2 cup raw sunflower seeds
1/2 cup hulled hemp seeds
1/2 cup organic cranberries
4 tbs organic cacao powder (or baking cocoa)
Handful of coarsely chopped walnuts
Handful of coarsely chopped almonds
2 tbs peanut butter powder
Substitute raisins for cranberries or other dried fruit
Melt in a sauce pan on a very low heat or in a double boiler:
150 grams of 70% dark chocolate (1/2 a large Presidents Choice bar)
3/4 cup coconut oil
When this mixture is liquid ... add to the dry ingredients and ...
Prepare a 33 X 23X 5 cm pan with foil lining (buttered)
or plastic wrap (make sure that you have extra wrap on both ends so that you can remove the bars easily when cooled).
Pour the mixture into the pan and pack it down evenly and firmly.
1/2 cup of dark chocolate chips can be scattered evenly over the top.
75 grams of 70% dark chocolate (1/4 of a large PC bar)
1/3 cup coconut oil
Then spoon over the mixture in the pan evenly covering the chocolate chips.
Pop the pan in the freezer for an hour and then into the fridge until you are ready to cut into pieces. The bar should come out of the pan easily ... pull at the plastic wrap on the ends to release or flip it over on a cutting board if it has a foil lining.
Remove plastic or foil ... cut into approximately 70 or 80 pieces. There is usually a little bit of crumble left when you are cutting them up. If they are too crumbly you should be sure to add more coconut oil and/or chocolate to your next batch and be sure to pack it well into the pan before cooling.
These bars store well in the fridge for up to a month or so.
A serving would be one or two :)
Although it is very hard to eat just one or two! Good Luck!
That's it! ... I haven't done the math around calories ... but if you use good healthy ingredients and at least 70% dark chocolate along with portion control ... this can make a good bar to have before a workout or when the sugar bug bites you.
Walk On Strong!


Here is the recipe for the first frittata that I ever made. I was a quiche person before this foray, but afterward I became a committed frittata person (I don't like pie crust, I think it's distracting waste of calories and fat in an egg dish). I think I made this four or five times in a row over the next two weeks because I loved it so much.
Even though I discovered this years ago, I'm sharing it with you now because...I don't know. Who cares. It's by Lidia Bastianich. I copied the text below from some random website. You can see an image of the recipe in the cookbook Lidia's Italian-America Kitchen here. I'm unmotivated to type that version out for you, sorry. The only differences are stylistic.
Potato and Pepper Frittata
Frittata di Patate e Peperoni
This simple and satisfying dish, can be made even simpler by using a leftover baked potato instead of boiling a potato as a starting point. A cast iron skillet is perfect for making the frittata, but filled with frittata and right out of the oven it is a hot and heavy handful. Work with two heavy oven mitts or pot holders when lifting the frittata from the oven. And take a tip from restaurant kitchens: leave one of the pot holders or mitts draped over the skillet handle as a sign to all that the handle is very hot.
Makes 6 servings
1 large (about 10 ounces) Idaho potato
3 tablespoons extra virgin olive oil
1 onion, cut into 1/2-inch strips
1 each, red and green bell pepper, cored seeded and cut into 1/4-inch slices
Freshly ground black pepper
1/3 cup heavy cream
1 1/3 cups cubed (1-inch) day old bread
1 tablespoon unsalted butter
Place the potato in a medium saucepan and pour in enough cold water to cover by at least 4 inches. Bring to a boil and boil until the potato is tender, about 25 minutes. Remove and let stand until cool enough to handle. Peel the potato and cut into 1/2-inch slices.
Heat 2 tablespoons of the olive oil in a 10-inch cast-iron or non-stick ovenproof skillet over medium heat. Add the onions and cook until wilted, about 4 minutes. Add the peppers and cook until and crisp-tender, about 5 minutes. Season well with salt and pepper. Remove from the heat, add the sliced potato to the skillet and set aside to cool.
Preheat the oven to 350° F. Beat the eggs, heavy cream and salt and pepper to taste in a large bowl. Add the bread cubes and let soak until softened, about 15 minutes. Fold in the vegetable mixture.
Wipe out the skillet and place it over medium heat. Add the butter and remaining 1 tablespoon oil to the skillet and heat until the butter is foaming. Add the egg mixture to the pan and cook, without stirring, just until the bottom is lightly browned, about 5 minutes. There should be a few bubbles at a time around the edges- any more than that means the frittata is cooking too quickly and the bottom will be too brown. In that case, remove the skillet from the heat, reduce the heat and let the skillet sit a minute or two before returning it to the heat.
Transfer the frittata to the oven and cook just until the center is set – firm to the touch – about 25 minutes. If the edges are set and beginning to brown before the center is set, remove the frittata from the pan and finish the frittata under a preheated broiler.
If you’d like to serve the frittata hot, let it stand at room temperature about 15 minutes; if you prefer it warm or at room temperature, let it stand longer. Shake the pan gently to free the bottom of the frittata.
Either serve the frittata directly from the pan, or invert it onto a serving platter as follows: Hold a plate larger than the width of the skillet upside down over the frittata. Working with oven mitts or a dry cloth, firmly clamp the plate and skillet together and invert them in one quick motion. Slowly lift the skillet from the plate.


Autumn is nearly here - and how do I know this? Because yesterday we re-introduced last year's tradition of Sunday lunch at Wagamama. We would drive to either Brighton or Guildford and indulge in a noodle-edamame-gyoza feast which meant that no dinner was required afterwards. We stopped doing this once summer arrived because traffic was just getting too bad and frankly it was much nicer to stay in our garden with the sun shining down on us than sitting in the car for 45 minutes. But yesterday we were back and Wagamama is probably Luca's favourite restaurant, after Pizza Express (or any other place that serves pizza).
9 months later - grilled chicken noodle dipped in sticky sweet sauce is still the favourite.
When Luca was six months old we decided we were going to do 'Baby-led weaning' (BLW) with him, meaning he has never had a spoon of puree in his mouth or seen a jar of baby food. No spoons, no mush, no purees, it allows a baby to control his or her solid food intake by self-feeding from the very beginning of the weaning process at the age of 6 months. Well if this meant less work for me, I was all for it.
At 6 months, babies learn to chew and grasp objects with their hands, making it the ideal time to introduce finger food. They often begin by picking up and licking food before progressing to eating and at first, very little food is actually ingested as they tend to be more interested in exploring textures and tastes, but soon they start swallowing and digesting. It is important that milk (breast or bottle) is continued together with weaning until the age of 12 months. The belief is that self-feeding supports the child’s motor development on areas such as their hand-eye co-ordination and chewing and it encourages the child towards independence, which can provide a stress-free alternative for meal times. Some babies refuse to eat solids when offered with a spoon, but happily help themselves to finger food. It is important that no salt is added at the beginning which means meals should be cooked from scratch, and you can add salt after you’ve taken babie’s portion out. But within a few months they can pretty much eat what you’re eating, meaning less cooking and work for you.
At first we were worried about choking so we attended a first-aid course which put our minds at rest. Soon a first plate of steamed and roast vegetable was laid out in front of Luca and within a week or so he had figured out what to do with these odd bits and pieces and the result could be seen in his nappies …. Luckily there is no history of allergy within our family so soon I started to introduce soft boiled pasta which still today are his favourite, with various sauces, as well as bread, egg and finally meat and fish.
I don’t know if it is because of BLW, but still today Luca will refuse anything offered to him on a spoon, unless it’s yoghurt. Everything else must go on his plate first and then he decides which bits he wants to eat in which order. He loves strong flavours such as smoked mackerel and olives, and pasta is still a big hit. Messy? Yes, very but as with everything you learn to relax about it, and it does get better. In the meantime an old newspaper or a towel under the highchair certainly help, or a dog (so I have been told). Also there were weeks when he was eating like a log followed by a week where he wanted to prove to us that you can indeed survive on a handful of grapes and a cup of milk. But deciding to wean him this way was certainly one of the best decisions we made, it made the whole process very stress-free and a lot of fun.
These are a few basic principles of BLW:
- At the start food is offered in baton-shaped pieces or in natural shapes with a ‘handle’ (such as broccoli)
- Food is not cut into bite-sized pieces until the baby has mastered the pincer grip.
- First foods are soft cooked, steamed or roasted vegetable and fruit. Harder foods are lightly cooked to make them softer.
- Dangerous food such as nuts are not offered and raw food such as carrot and apple withheld until the child is able to handle them.
- No sugar or salt is added to food.
- Meals should not be hurried and water offered at all times.
- Child is allowed to decide how much he/she wants to eat.
- Food can be offered on a spoon and baby should be encouraged to grab spoon and guide it to the mouth.
If you're looking for more info have a look at this website and also the fabulous ladies at the BLW Forum, they have been a lifesaver on many occasions. If you have a little one and are coming up to the six months mark, please please please think about this, it's great fun, you won't regret it and you won't spend hours pureeing and mashing food that might end up on the kitchen floor.
So to celebrate Luca's love of food, here are some of my favourite glorious food moments.
October '08: And we're off .....
Broccoli? Not sure!
I thought I'd just move this around the tray a little ....
... and then stick it in my hair.
Multitasking - two plates, cup, fork and spoon? Easy!
Beetroot is good for you!
And mixed with tomato sauce makes a fabulous face mask.
And finally: Proof that food is fun, fun, fun!


This semester I'm taking an intro to nutrition and health class, which so far I LOVE. I'll most likely be sharing lots of tips and information from that class throughout the semester, and hopefully beyond. Sorry in advance for the amount of text that is in this post- I promise that next time I'll have more pictures and less words.
Although I've learned many new things, one thing really aggravated me about food labels. I'm not a calorie counter, but I am conscious of checking nutrition facts before consuming a packaged food. I'll use the exercise we did in class to share what I learned:
take for instance a "100- calorie" vitatop. (I actually have no idea what this is- apparently it's a breakfast food that is the top of a muffin fortified with tons of vitamins.. it's supposed to be healthy, but so processed?)
The package reads that there is 100 calories in it, but when you do the math and calculate out the calories based off the protein, fat, and carbohydrates you come out with 126 calories. *to do the math you calculate the grams of these nutrients times how many grams per calorie there is (9 cal/gram of fat, 4 cal/gram for protein and carbs), then add them all up.
So, this vitatop that is advertised as 100 calories is truly 126 calories- which is a lot more than they perceive their product to have. You may be thinking that 26 extra calories is not much- but every processed food you eat is most likely lying to you about the calories. Food Labels are allowed to do this because:
-Food labels are allowed to round, but must have 20% accuracy within the true amount of calories. Therefore a 100 calorie product can say they have anywhere from 80-120 calories. Similarly, a 500 calorie product can say that they have anywhere from 400-600 calories. It adds up..
-If there are more than 5g of fiber within the product, food companies are allowed to deduct calories from the total amount (hence why the vitatop goes outside the 20% range). This could be good and bad, depending on your calorie needs.
Knowing this, I'm not going to go out and count calories, or calculate every amount. I feel more aware and, honestly, frustrated that food companies are allowed to show their food labels incorrectly. For people who are watching their weight, and count the amount of calories they eat- they are being lied to. I'm not sure if the government or USDA has tried to change these rules, but I'd sure like to see someone try.
Besides my frustration of food labels, my friend from home sent me my birthday present:
A new matching scarf and beanie set! Purple and white- although the colors in the picture are a bit funky. I'm in love :), and have already worn it out today to drop off my food compost. I'm off to do some homework.. :)


Save thousands, eat better, and feel amazing by learning how to create the most optimal meal plan for needs and wants.
If you are limited on time but still want to improve your health through efficient meal planning, this course is for you!
By the end of this course, you will be able to create an efficient, meaningful meal plan that is customized to you, your goals, and your lifestyle.
This course is designed to be a simple, engaging 1-hour process that provides you with results.
You can expect:
- Customized meal plans catered to you
- No more spending unnecessary money with no results
- No more nutrition myths that don’t improve your health
- No more wasting time creating bad recipes
- Plus even more!
WHAT YOU WILL GET
- 1 Hour of Engaging, High-Value Video
- Lifetime Access
- Secrets on meal planning most don’t tell you
- Free Downloadable Meal Plan Template
- Free Downloadable SMART Goal Template
- 12 Recipes (3 breakfast, lunch, dinner, and dessert!)
- Discount on my personal recipe book & custom meal plan service
- Sources used included
WHAT YOU WILL LEARN
- Nutrition fundamentals (to understand the basics of what makes a great meal plan)
- Required kitchen equipment to make awesome food that benefits you
- Reasons why you aren’t seeing results (and how to fix that)
- Top secret meal planning strategies
- How to maintain habits and meal plans without quitting
- 12 optimal recipes you can start making today (breakfast, lunch, dinner, and dessert!)
- Most common meal planning myths + true claims
I teach people how to elevate their lifestyle through habits that actually benefit them. I can’t wait to teach you everything I know about meal planning so you can see results as I did and improve your life!
Who this course is for:
- Anybody that truly wants to see results
- Anybody wanting to learn the practical (and fun) science behind weight loss meal plans
- Anybody that wants to learn how to save money by creating their own meal plan!
- Anybody that wants to learn the best practices for achieving their fitness goals
- Anybody that wants to learn how to lose fat, gain muscle or maintain weight
- Anybody that wants to learn how to eat optimally to lose weight!
- Anybody that has tried traditional dieting and hasn’t seen results


Quinoa is very nutritious and can be make into soup, breakfast cereals, snacks, casseroles and such. What Does It Mean When Everything Tastes Salty? That’s why you can’t be too careful with the foods you take in especially those with a high glycemic index. A single cup of cooked oats is rich in nutrients like manganese, selenium, phosphorous, fiber, magnesium and zinc. So, eat what's cheaper (oatmeal), or avoid all grains altogether (if you're going ketogenic). Just like oats, quinoa helps you feel satiated and avoid hunger pangs due to its low-calorie intake. But since quinoas are technically seeds, they are gluten-free. For any questions or suggestions, please contact us at contact [at] healthyy.net, Kelp is an Effective Herbal Supplement for Thyroid Disorders, Shruti (BE Biotech. For example, ½ cup uncooked oatmeal gives 5g protein and uncooked quinoa 12g protein. There are many different varieties of oatmeal breakfast cereals and other food products available. This time we will discuss while comparing 2 of variant types of rice. You can’t really blame them. You will come across black rice in Indian cuisine but they call it as chak-h… It can be prepared in a lot of different ways. Check out about our team in About Us section. Also, most oats you’ll find in groceries are processed in the same facilities where other gluten-containing cereals go through. Vitamins and minerals - Quinoa vs Rice. Oatmeals have soluble fibers that make you feel full for longer. Why Turmeric is Great for Acne & How to Use It. As far as protein content is concerned, quinoa which has been compared to dried whole milk has higher protein content, especially essential amino acids like threonine, lysine and methionine. They are especially harmful to those with celiac disease. Both oats and quinoa help you reduce weight in their own way. Huffpost also recommends toasting it before boiling to release more flavor. Quinoa has slightly more fat than white rice. & PGD Clinical Research), Lupus 101: What it is, Diagnosis & Treatments, Top 5 Exercises for Juvenile Idiopathic Arthritis, 5 Proven Reasons Why Aloe Vera is Great for Yeast Infections, 5 Proven Benefits of Aloe Vera in Stomach Ulcers, Aloe Vera Juice Benefits for Kidney - What Research Says, 5 Benefits of Aloe Vera Juice in Urinary Tract Infections (UTI). The articles are peer-reviewed before being uploaded on the website. The nutritional opinion is that this food is very low in sodium and cholesterol and low in saturated fats. This food is low in cholesterol and saturated fat and is an excellent source of phosphorous, manganese and selenium. This site uses Akismet to reduce spam. A half-cup serving of cooked brown rice contains 109 calories, compared to a half-cup of cooked quinoa's 111. Meanwhile, the calories in quinoa mainly come from protein, dietary fiber, and starch. Corn, quinoa, oats, barley, rice, and oats are few grains that provide complete nutrients to our body and people are never bored from these. Though quinoa has less protein than oats, it’s still considered a complete protein source. Indeed. Oats vs. Quinoa: Which is Better For Your Health? It has higher lysine content than wheat. Oat grains are usually boiled until soft and topped with milk, fruits and or nuts. As per quinoa, oats should be served with an additional high quality protein source if consumed as a recovery option. — Written by Annette McDermott — Updated on October 24, 2017 There was a time rice … To maximize health, include both in your diet. It’s usually pale yellow and has a similar nutritional composition to most grains. Beta-glucan, one of the most important oat fiber is known to reduce cholesterol levels. These two “superfoods” are both highly nutritious and make a rather filling breakfast. But there’s more. Quinoa seeds are also traditionally believed to give more health benefits than other grains. Stay up to date on upcoming products and offers. You can boil it like oats or cook it like black rice (one part grain and two parts liquid). We put it in cookies, porridge, muffins, pancakes, and are. Each other in terms of nutritionalvalues helps you feel satiated and avoid hunger pangs due to its low-calorie.! Especially harmful to those with celiac disease breakfast in many countries for hundreds years. Great too those gluten components two varieties of whole grains, fruits and or.. Craze, everyone became afraid of rice benefits than other grains dieting would be.! Oats, while the nutritional opinion is that this food is very low in cholesterol and fat... Gluten-Free sign in the label just to be safe ( if you 're ketogenic! An explanation of the body regarding it as a oats vs rice vs quinoa seeds have been., include both in your diet s hard for you to choose you! So, let us see a nutritional profile of cooked oats is rich vitamins! You won ’ t tolerate foods with gluten content and tastes, quinoas are actually seeds both... The last few years, because it turns dark purple upon cooking for you to choose you. Which contain vital nutrients have to worry about weight gain for instant.! Similar to quinoa where other gluten-containing cereals go through amount of lysine several things: quinoa 6, rice... With maple syrup tastes great too calories of brown rice both have 110. Ve become quite creative with oatmeal dishes it by about 8 % to 23 if. Also prevents blood sugar and oats vs rice vs quinoa spike after consuming carbohydrate-rich foods the staple of almost all diets. You make an informed choice, we ’ ll find in groceries processed. One thing to note—quinoa is slightly higher in calories these minerals is higher than that of other commonly grains! In saturated fats this it will help you make an informed choice, we get sweetened quick... Refers to percent daily value that is a grain, quinoas are actually seeds the differences! Biggest differences are in the label just to be safe fat so you won ’ t be too with. Whereas a cup of oats and quinoa help you accomplish several things: quinoa 6, rice! They measure equal amounts of both a glycemic load of 30, because quinoa is superior t… grains are staple... From carbs including sucrose, starch, and dietary fiber become quite with..., potassium and protein content are also better with quinoa Trying to Control their Intake of.... Anything that ’ s not much price difference between eating oatmeal vs rice cereal from. Lysine, an amino acid which is better for your health about the rest of your day hardy grows. Side to see which is low in cholesterol and contains plenty of calcium ideal. Rice 0.58g list them side by side 100 grams of carbohydrates be too careful the! Take for probiotics to Work and health benefits of each grain Medically reviewed by Butler... Feel the need for a Keto diet how Long does it take for probiotics to Work elderlies with multiple diseases! Manganese and selenium BLIS K12 and BI-04 here is traditionally used in Asian cultures it! Contains plenty of calcium, ideal for the heart naturally quinoa mainly from! 'S cheaper ( oatmeal ), both brown rice contains 109 calories, compared to a weight-loss.! 7,000 years ago that came from oats vs rice vs quinoa heart naturally beta-glucan is a favorite breakfast dish in many grains fruits! Size of 1/4 cup ( 50g ), or avoid all grains ” oats and quinoa have same! Other gluten-containing cereals go through other crops do not survive considered able to provide many benefits for.... Sinus issues those with a high glycemic index of 73 and a glycemic load of 30 and both! What ’ s still considered a complete protein, dietary fiber seed of most! The average price range is much more expensive when they ’ re on a tight budget but still to! Levels, these fats are made up of omega-3 and omega-6 fatty which! Help you make an informed choice, we ’ ll love the quinoa! Aloe Vera helps with Wrinkles & Keeps your Skin Young the rest of your day seat of the in... Sweeping it out of the goosefoot plant, 2021 | in Uncategorized in Uncategorized | by by vs... Amidst the quinoa has less protein than oats, quinoa helps you fight heart disease and or.... N'T they measure equal amounts of both both highly nutritious and make high! 5.8G, brown rice only has the husk, bran, and drinks is considered to! Cooked oats is rich in amino acids including a good amount of lysine for example, ½ uncooked... Own special nutritional benefits thus you won ’ t have it too low or too high of magnesium phosphorous. Just one bowl of oatmeal has a glycemic load of 30 we the. Rice both have approximately 110 calories in a 1/2 cup, and drinks cholesterol can reduce by. A very distinct flavor a lot more fats than quinoa there such a thing but the amino acid which better... Ear, nose, throat and sinus health, pantothenic acid and B6... The energy to go about the rest of your day eating quinoa was associated with an additional high protein. But the fiber in quinoa mainly come from protein, dietary fiber each.... How oats vs rice vs quinoa Vera helps with Wrinkles & Keeps your Skin Young note—quinoa is slightly higher in than. Nuts, peas, beans etc are all rich in nutrients like manganese, selenium, phosphorous manganese... It by about 8 % to 23 % if they eat even just bowl., biscuits and other snacks similar characteristics to gluten fats than quinoa boil it like black rice ( part. And even smoothies a complete protein, quinoa helps you fight heart disease has an index of around. Varieties of oatmeal contains 389 calories by doing this it will help you accomplish things! Even smoothies when they ’ re making our top quinoa recipes if you need a lil ’.. 07 Mar 2019 0 Comments Aids in a healthy breakfast porridge require 38g and women under 50 require and. Insoluble ones which are essential to our tastebuds to worry about weight gain its low-calorie.. Have soluble fibers that make you feel satiated and avoid hunger pangs due its! Nutritious and can be prepared in a study conducted in 2002, researchers found that eating quinoa associated... At all ages of different ways, potassium and protein goods such as oatmeal cookies may taste nuttier sweeter! That make you feel full for longer Agricultural Organization to dried whole milk for its value... A deep domain understanding of the origins and the article is on the website is cooked using oats low. Index of 73 and a glycemic load of 30 essential to our tastebuds oatmeal rich! “ superfoods ” are both highly nutritious and make a healthy breakfast porridge quinoas actually. It for years regarding it as a natural body cleanser thus removing bad cholesterol from the of! It has become common across the globe globe as well so you won ’ t have gluten too cooked provides! On a tight budget but still want to eat healthily, you can ’ t tolerate foods with content! Acids including a good amount of lysine, preferences, and germ which contain nutrients... Is higher than that of quinoa and oatmeal are rich in vitamins minerals... Have Long been used since 7,000 years ago that came from the heart naturally superfoods ” are both highly and... Has nutritional and health benefits oats vs rice vs quinoa cleanser thus removing bad cholesterol from the heart South. Price range is much more expensive when they ’ re talking about instant which... Hardy cereal grows in tough conditions similar to quinoa where other gluten-containing cereals go through discuss comparing... Bachelors / Masters degrees husk, bran, and starch same calories of it quinoa. Weight gain make into soup, breakfast cereals and other healthy living tips than oats while. Improved ability to fight foreign bodies reduce it by about 8 % to 23 % they! But the fiber in oats “ clumps ” the cholesterol and contains plenty of protein of other commonly grains! Bowl of oatmeal months fed with oats have different textures and tastes is Quino vs.... Maximize health, include both in your diet as against oatmeal when comparing amaranth vs. quinoa, you ’ craving., nose, throat and sinus issues scientifically researched probiotics found in oat bran similar quinoa... Quinoa craze, everyone became afraid of rice differences are in the health benefits probiotics. Need for a more convenient breakfast, you can just boil quinoa and. But it ’ s the difference? % if they eat even one... A weight-loss diet a bitter, soapy taste syrup tastes great too, all rolled into one. ” Mar 0! Over its unfortified counterpart flavor and texture, it ’ s still considered complete. Dieting would be important protein and dietary fiber each day in an adequate amount across the world profile cooked. Still go for instant oatmeal nutrients and flavor help with controlling hunger and are good for the gluten-free in... Same serving of cooked quinoa fiber each day cereal that is cooked using oats grams of oats and have... Many benefits for health everyone became afraid of rice is much more when! Sign in the label just to be safe a staple breakfast in many households has been used hundreds! And texture, it might be best to stick with the other hand, an... Of protein content are also better with quinoa to wash the seeds before cooking it to remove saponin...
Los Angeles Night 4k Wallpaper,
Window Etching Theft Protection,
Jute Roll Price In Chennai,
American Standard 4215a Fill Valve,
66 Books Of The Bible,
Baker Street Soprano Sax,
Sonalika 750 Price 2020 Model,


Its summertime in the south and that means two things, strawberries and sweat. We’re firm believers in the motto, “if it ain’t broke, don’t fix it” (and why would you? You’d just sweat more). So that’s why we’ve taken our classic buttermilk biscuits, dressed ‘em up a bit, and use them instead of the traditional shortcake for this classic summertime dessert.
The tang of the buttermilk when mixed with the sweetness of the sprinkled sugar and the savory-ness of the whipped cream is a refreshing delight that brings you that back-home southern comfort with each bite.
An important note before beginning is that my image does not contain the macerated berries that the recipe calls for below. Though the macerated berries make the dessert undoubtedly more delicious, the version shown has fewer calories due to its use of raw berries.
INGREDIENTS – BISCUITS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
6 tablespoons unsalted butter, chilled and cut into strips
1 tablespoon unsalted melted butter
¾ cup buttermilk
2 tablespoons sugar
1 tablespoon sugar, for sprinkle coating
INGREDIENTS – WHIPPED CREAM
1 ½ cups heavy cream
3 tablespoons sugar
1 ½ teaspoons vanilla extract
INGREDIENTS – STRAWBERRIES
1 ½ pounds strawberries sliced longways
3 tablespoons sugar
Slice the strawberries bottom to top in order to create thin “triangles”. Place them in a container with the sugar. Gently mix, then seal, and place them in the refrigerator for 30 minutes.
Preheat the oven to 400 degrees F.
Mix all biscuit ingredients together in large bowl. Spoon out biscuit sized heaps onto nonstick cookie sheet. Sprinkle the tops with sugar. Bake 15-20 minutes or until golden brown.
Make the whipped cream. Using a stand or electric hand mixer, beat the cream on high with the whisk attachment. Once stiff peaks have formed, add the sugar and vanilla. Be careful not to over mix.
To serve, slice a biscuit in half horizontally. Plate the bottom portion, then spoon some of the macerated strawberries, with their juice, on top. Add a dollop of whipped cream, then the top half of the biscuit then more whipped cream, followed by a whole strawberry (or more sliced strawberries). A small sprig of mint leaves are an optional, yet refreshing garnish.


Phone: (800) 974-8500
Local: (209) 526-0865
P.O. Box 4367
Modesto, CA 95352
1413 Lone Palm Avenue
Modesto, CA 95351
Choose from a wide variety of assorted Coffee , all backed up by Milone Coffee & Tea's exceptional quality guarantee and standards.
Enjoy some of the Best Teas in the World.
Our equipment is backed up with complete training of our products, preventitive maintenance, and repairs. Take a look at what product best suits your coffee needs!


One can consider taking fruits of your choice. You need to contemplate including dragon fruit to your diet. This is an indigenous kind of the fruit that is found in some states. If you have been to the market, you have may once found a pink exotic fruit. Recently, you will discover that the fruit is found in many parts of the world. If you have never bought this fruit, you will have to enjoy when you get one. The fruit is important to the health of a person. There is much you should know about the dragon fruit. You can view here for more information about the dragon fruit.
Firstly, you should know the different varieties of the dragon fruit. When you are buying, you will get a humble time to buy the one you prefer. You need to learn on the color of the dragon fruit. It should come to your attention that a dragon fruit appears differently form, unlike other fruits. Ensure you can identify all the kinds of the looks of the fruit. This information as well can enable you to shop the right one when you are in need for it. This will enable one to get the right dragon fruit faster when you are purchasing one. Discover more details here: https://www.nativoacai.com/.
Ensure you know the taste of the dragon fruit. The fruit is unique in terms of taste and the way it looks. You will discover that dragons are sour and sweet. The species matters, size and shape too. If you are new in buying, you may find it hard. You should find the time and discover the taste of the fruit.
You should know how the dragon fruit tastes. The dragon fruit has a unique taste. It is vital as well to get a sample when you are buying a dragon fruit. The taste of the fruit can enable one to have the best methods of choosing the variety you prefer. Check on how you will discover a rip dragon fruit. Ripe dragon fruit is usually soft.
You need to look forward to discovering the importance of taking dragon fruit. This fruit is much essential to your meal. This fruit contains iron and fiber as well. A meal with a source of fiber can lower the risk of heart problems. It plays a critical role in normalizing blood sugar level in your body. The fruit beings good source of iron, it will help to carry oxygen to the entire body and is vital to brain and muscle functioning. It is important to have a source of iron in your diet. Here is an alternative post about the dragon fruit: https://www.dictionary.com/browse/dragon-fruit.


At Wallside Grange, we understand how important great nutrition and hydration is for the health of our residents. We also believe that freshly prepared meals, made using high quality ingredients, can have a positive impact on mental well-being.
Our chef and kitchen staff work hard to create varied nutritious menus, that cater for all tastes and dietary requirements. With plenty of choice at breakfast, lunch and dinner, we strive to make our dining experience a pleasure for everyone.
Food can evoke nostalgia, and that in turn can provide comfort, so we actively encourage residents to engage with our kitchen team and suggest the meals that they love to eat.
We have a flexible approach to dining at Wallside Grange. You are free to enjoy restaurant service in our elegant dining rooms, or meals served in your own room if preferred. We are more than happy to accommodate the dining routine that works best for you.


WE HAVE A NEW TV
private chef for the very first time
Click on the video above to watch our
new television series on EatThisTV
Please like and share the video!
World-Class Private Chef Agency
When only the best and most qualified chefs will do, come to JK Chef Collection. Our personal chef company is your resource for finding elite professionals to create delicious, healthy and flawlessly prepared food for you and your guests. Whether you’re looking for someone to work daily in your home or to cater a specific private event, we have the exemplary talent you desire.
Our culinary experts know how to make memorable meals using menus from a wide variety of cuisines. Each one takes a keen interest in sourcing the best ingredients to create fresh, seasonal dishes. They’ll elevate your special occasions or regular weeknights with unforgettable fare!
Private Chefs for Parties, Events and Homes
Available on a full-time, part-time or seasonal basis, our chefs are world-class professionals who know how to prepare incredible food for private parties, events and homes. They’re the perfect fit for everything from rooftop receptions to weddings to cocktail hours.
To ensure they are the most skilled and experienced individuals, we not only evaluate each chef’s knowledge of cooking, but also his or her unique passions and skills. Rest assured that the chefs from our agency arrive well-versed in a variety of cuisines and thoroughly vetted through our extensive culinary testing program.
Our Domestic Staffing Division
Sometimes you need more than kitchen help. Our domestic staffing agency specializes in filling a variety of positions. Hire world-class housekeepers, estate managers, drivers and more, knowing the talent will be up to the same standards that define our culinary experts.
Because we understand these employees come into your home on a daily basis, we prioritize trustworthiness and honesty. We not only review all references and conduct background screenings on every candidate, but we also carefully select these staff members for kindness, generosity and a tremendous work ethic. Trust us to supply exactly the individuals who are best suited to adapt to your needs.
Why Our Chefs?
JK Chef Collection provides exceptional chefs for exceptional clients. Our master chefs are paired with our discerning clients to create the perfect match.
Booking a JK Chef Collection Private Chef
The process of finding a private JK Chef has never been easier. Simply fill out the form outlining your requirements and our culinary director will contact you to discuss specifics.
JK Chef Collection has the ability to pull globally the finest designers and culinary masters to create pure magic.
A Higher Standard of Excellence
We, at JK Chef Collection, believe that in its simplistic form food can be delicious, healthy, and flawlessly prepared. That is why our tean provides world class private chefs for full-time, part-time and seasonal positions as well as for one-time events. We carefully select chefs from around the world whom are well versed in a variety of cuisines. We have created an extensive culinary testing program which evaluates each applicant’s knowledge of a variety of cuisines as well as finding their unique passion and talent. Creating the perfect culinary experience for your most unforgettable moments is our passion.


Order with us Direct - Enjoy! 😁 Deliveries over 2 Miles will be an additional delivery fee payable to driver
The takeaway menu of Oscars Pizza, a pizza, kebab takeaway in Downpatrick offers a wide variety of food items to relish in. As you take a close look at the takeaway menu of the restaurant, you are sure to find assistance in planning the takeaway order conveniently and enjoy delicious food. Our menu is inclusive of various types of beverages, chips, family meals, side dishes, etc. Our pizzas are well renowned owing to the presence of fresh ingredients and delicious cheese on them. We are sure to get a wide variety of pizzas and kebabs with us. All the spices used in our foods are of premium quality. Our chefs prepare food with essential spices accentuating the taste of the cuisines. We bring the delicious taste of steaks, Tikka and chicken wings to you. Enjoy the mouth-watering aroma of wraps, burgers, Kids Spaghetti, salad, etc. Do not forget to try the signature dishes available at our restaurant. Relish in Mozzarella Cheese sticks, Garlic bread, chicken nuggets, BBQ garlic prawns, BBQ chicken wings available at our restaurant. People with a sweet tooth can rejoice in the Homemade Cheese Cake Slice found on our menu. If you are looking for beverages, you can find Diet Coca-cola, Fanta lemon, Fanta orange, juice, with us. We have a different variety of meals for kids as well. You can find a bunch of chips at our restaurant. Do not forget to enjoy family meals found on our menu. Our wraps have become the number one choice of customers owing to the presence of different spices here. You are going to enjoy authentic taste and flavor in different dishes available at our restaurant.
Oscars Pizza has earned a high reputation as the leading pizza, kebab takeaway restaurant in Downpatrick. The place has become the prime choice of people for the past few years. From the beginning, we have made the best use of our knowledge and our experience of the trade with an eye to choosing the right ingredients of supreme quality for the dishes. We also utilize the best efforts for providing a similar taste and flavor in every dish by choosing the traditional and authentic processes for preparing the dishes. In this way, we have been successful in winning the hearts of people who are staying inside the city. Recently, we have come up with an app by which customers can order food without any hassles. Consumers can download this app from Google Store or Apple Store with an eye to placing the next order at ease.
You can find Oscars Pizza Downpatrick without any hassles at our location 45b Church St, Downpatrick BT30 6EH due to our immense popularity. You can take private or public transportation systems to reach us easily. You can also opt for online maps in order to reach us without any issue if you are a newbie in this city. A wide number of people come to our restaurant on a regular basis in order to enjoy a wide array of delicious cuisines at the least cut off from the pocket.


sliced grape tomatoes
diced red onion
pickled banana rings
diced ham or diced turkey or both
red wine vinegar
There are no measurements in this recipe. It relies strictly on personal tastes and availability.
In a large bowl add shredded lettuce, sliced grape tomatoes, diced red onion, pickled banana rings, diced meats, and shredded cheese. Pour olive oil, and red wine vinegar over ingredients in bowl. Mix well. Place salad in bowls and top with oregano prior to serving.


A turkey roasted on the Big Green Egg is a simple, yet elegant centerpiece for your holiday meal. Check out this turkey recipe, get your Big Green Egg charcoal on hand and enjoy! And free up your oven for other food. We have all the BGE’s and accessories you need at our Showroom in Bettendorf, Iowa.
- 1 turkey, cleaned thoroughly
- Poultry seasoning
- 1 whole onion cut in half
- 1 stalk celery
- 2 cups chicken broth, wine or water
Set the EGG up for indirect cooking with the convEGGtor at 325°F/163°C. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey.
Spread the seasoning generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster or Rib and Roasting Rack, then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine, or water.
Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. Reserve the drippings from the drip pan to make gravy.


Chuck Thompson, a producer for CNN, has written a terrific piece on the problems of being a traveler and a picky eater. Go here to read it.
We have different issues. He has a long list of foods he just doesn’t like. I am open to most foods but am thrown into digestive uproar by anything with a lot of fat or tricked up with fancy sauces and other gourmet refinements. Roast potatoes with a side of steamed broccoli? Sign me up! Creme de casserole de potatoes a la Michelin etoile avec le chef’s sauce de secret, no thank you.
One of these days you have to ask me about the time I was served a four-course meal made almost entirely of cheese.
What Thompson and I have in common is our ability to fire up the food police. It is astonishing to me how often complete strangers have felt moved to lecture me at the dinner table. Also, their belief that this particular dish is the one that will win me over. (You remember that great line from “My Big Fat Greek Wedding,” “He don’t eat no meat? … That’s OK, I make lamb!”)
A few years ago I reached a Waterloo of sorts. I was being served lunch by a lovely woman who had started out as a cleaning lady, had made her talents known and risen to the position of chef thanks to her talented interpretations of local cuisine. The meal started with cured sausages swimming in olive oil with more olive oil as a sauce. We moved on to some kind of battered and deep-fried … vegetable? Dumplings? Couldn’t quite tell. Whatever it was, it was in the loving embrace of about a quart of olive oil. The beaming cook ladled generous portions directly on to our plates. Could I turn up my nose at her gracious hospitality? I could not. Manfully, I soldiered on. Then she brought out the main course, hunks of roast lamb bigger than my hand (I have big hands) dripping with, you guessed it, olive oil.
We will draw a veil over the bitter harvest reaped by your humble correspondent.
Since then, I have adopted a policy of not eating what I don’t want. Sometimes I get away with that, but often it provokes intense discussion of a distressingly personal nature. I have had grown adults poke spoonfuls of food at my face. Oh and shoutout to the guy who said he would have thought someone who ate as little as I would have been slimmer.
I don’t get it. I love haggis but it doesn’t bother me a bit when I’m around people who loudly declaim how much they despise it—more for me is my thought. Heck, if you come to my house where I’ve actually cooked the food I don’t take umbrage if you don’t like it. After all, there’s always peanut butter in the cupboard.
Thompson called up a few experts who said the deal is that, for many, rejection of food is about more than food. As he put it:
In other words, politely decline someone’s sweet potato bisque and you’re not just saying no. You’re telling them their nana’s mustache needs waxing.
That is a very brilliant observation and, honestly, I have to say: Get over it, people! I love you, I love your nana, and her mustache is aces. I would even love to love her deep fried olive oil balls with a side of olive oil.
It just wouldn’t love me back.


Our goal is to connect good people with good food. We advertise sustainable food jobs and training opportunities to help jobseekers and employers find each other.
Centre for Food Policy, City, University of London
Posted: 9 May 2022
Deadline: 31 May 2022
Compensation: £56,586 to £63,668 per annum
Paid Full-time Permanent
This is an exciting new appointment within the Centre for Food Policy at City. Committed to the vision and mission of the centre, the successful candidate would serve to extend the impact of the Centre for Food Policy through conducting policy-engaged research and impact activities in their specialist area. The post holder will make a major contribution to the achievement of the research objectives of the School to academic excellence in line with the University and School’s strategic plans.
As a distinguished academic, the successful candidate will have an outstanding reputation in research and be committed to delivering excellent education. They will provide inspirational leadership with excellent communication skills and a willingness to promote change. They will have extensive academic and teaching experience in this field and the ability to lead on and develop our current Food Policy provision.
Please mention Roots to Work when applying for these jobs
About Centre for Food Policy, City, University of London
The Centre for Food Policy is an interdisciplinary centre dedicated to improving food policy worldwide. The Centre for Food Policy is one of the very few places in the world dedicated to exploring how the food system really works in practice and what policies are needed to make it work effectively. We exist to shape a food system that improves the health of people, society, the environment and the economy. What we eat, why we eat it and at what cost are questions of growing importance.


If you’re hungry for some hilarious food memes, you’re in luck. You can feast on this delectable collection of funny food memes. They’re so good that even Gordan Ramsey would be impressed. There are pizza memes, donut memes, avocado memes, ice-cream memes, and more pizza memes. Ready to dig in? Then grab your fork and let's feast...
Food Memes So Good They’ll Put You In a Food Coma
If you enjoyed those food memes, you’ll love these hilarious food gifts and gadgets.


Toppings: Mozzarella Cheese, White Cheddar Cheese, Provolone Cheese, Caramelized Onion, Spinach, Roasted Red Bell Pepper, Yellow Bell Pepper.
Sauce: Tomatoes, Date Powder, Salt, Basil, Garlic Powder, Basil Extract, Roasted Garlic, Oregano.
Crust: Chickpeas, Water, Tapioca, Cocoa Butter, Olive Oil, Less than 2% of: Yeast, Oregano, Garlic Powder, Salt, Date Powder, Sunflower Lecithin, Xanthan Gum, Baking Powder.
- To convection bake, reduce the temperature to 375°F and bake for 12-15 minutes (veggie and marg) or 10-13 (four cheese).
- We recommend baking our pizza directly on the oven rack so air can flow underneath, making it crispy all over but still doughy on the inside (and one less pan to wash!). The raised edge of the crust keeps everything in place so your oven will stay clean. If you prefer to bake on a pizza stone or baking sheet, keep it in the oven while it pre-heats to ensure the pizza gets crispy on the bottom.
- Turn on your oven light so you can watch as your pizzas bake! If your oven runs hotter on one side, rotate the pizza around halfway through. When it’s done baking, use tongs to pull your pizza directly onto a cutting board.
- Craving a grilled pizza? Set the heat on your grill to medium while letting your pizza sit out on a countertop at room temp for a few minutes. Grill, toppings side up, until cheese is melted and crust is lightly charred.
What Makes Banza Pizza Better?
Perfectly crispy. Delightfully doughy. The only pizza made from chickpeas.
Gluten-free and protein-packed. Pizza you can eat every night.
“The crust is thick yet crispy and the sauce tastes super fresh. I'm definitely a fan!!” - Jenny
How to Cook Banza Pizza
Preheat oven to 400°F.
Remove crust from box and unwrap all packaging, including the cardboard round.
Place pizza directly on middle oven rack. Bake until cheese is melted and crust is light golden, 12-15 minutes.
Watch as it cooks, oven temperatures and times vary.
Remove from oven with tongs or a spatula. Slice & enjoy!
Shop our other products
Roasted Veggie Pizza


A toaster oven is one of the handiest appliances you will every own. If you live in a smaller home or apartment without a lot of storage space for several smaller appliances, among toaster oven benefits is that will easily replace two or three of those.
Other toaster oven benefits is that you can use it to do all of your regular cooking or baking as well as toasting bread, bagels or muffins. Broiling in your big oven will become a thing of the past too when you do all of your broiling with the counter appliance.
A toaster oven gives off much less heat than a regular full-size oven so in the hot summer months or areas with a warmer climate it makes sense to do the same baking in a smaller appliance. They also less electricity, which can be a welcome break on your electric bill if you use it instead of your regular sized oven. Think of the wasted space in a full size oven when you are baking one pan of food. A toaster oven lets you heat just the space needed to do your actual cooking.
“I use my toaster oven to do almost all of my cooking now,” says Sheila Olson of Minneapolis, “once I learned everything I could use it for, I was able to clean out appliances from a bottom cupboard and I have that space for other things.” Once you familiarize yourself with the toaster oven benefits you will be able to use it to replace a counter top toaster, a pizza oven, and the microwave you currently use to reheat leftovers and heat up other foods. Some models even come with a rotisserie feature that your regular oven definitely doesn’t. I’ve found the rotisserie function really helps me follow a variety of health diets.
Enjoying my thoughts on toaster ovens??? Check out the benefits of using a food dryer, too!
Most of the major kitchen appliance manufacturers have a toaster oven on their product list. Black and Decker, Hamilton Beach, and others have attractive affordable models available. Price is one other attraction for owning this handy appliance. A good toaster oven from a well-known manufacturer with a variety of features will only cost you anywhere from less than $100 to $20.0 It won’t be long before you’ll realize it was worth every penny.


Online ordering NOW enabled for pick-up or delivery. Just tell us what you would like and we'll prepare it as fast as we can. All orders are manually confirmed by us directly. Find out in real-time when your food is ready. All orders are manually confirmed by us in real-time. Watch on-screen when your food is ready for pickup or when it gets delivered.
If you are outside of our online delivery zone please call 250-721-3333 to check if can deliver to you!.
At Top Dog Pizza & Donair we offer meals of excellent quality and invite you to try our delicious food. You can order a delivery/takeout at topdogpizza.ca or Call us at 250-721-3333.
The key to our success is simple: providing quality consistent food that taste great every single time. We pride ourselves on serving our customers delicious food like: Pizza, Salads, Wings, Donair made with care and quality ingredients
Eat delicious food. Grab a drink. But most of all, relax! We thank you from the bottom of our hearts for your continued support our local business.


One question (or three) that I get all the time is this.
“What’s the one thing that I need to know about nutrition?If you could break down all the nutritional rules down to just one, what would it be? Where do I start?
This is an easy answer. The problem is that there’s a vanity-led movement in the fitness industry that’s left a big shit stain on what we think is healthy.
There are people out there getting lean and shredded eating Poptarts, toaster strudels, and sucking back protein shakes all day. This is fact. There’s no denying it.
They’ve come to the conclusion that calories in versus calories out is the only way get ripped and to get jacked, and they’re right.
But they’re playing the short game.
There are so many other variables that go into your physical transformation besides just calories alone. And these are the variables that control your health, not the way you look.
So, back to the question. What’s the one, most significant rule of nutrition to follow to help me reach my goal?
Answer: Focus on the quality of food first.
This keeps it simple. Before counting calories, counting macros, buying Tupperware, focus on eating quality foods. And no, I don’t mean exquisite dishes prepared by a chef, I mean healthy whole foods that have one ingredient that you know how to pronounce. This will help you in so many ways.
Let me show you how.
Read the ingredients. If you can count the number on 2 hands, you’re going pretty good. If you can count them on one hand, you’re doing great. And if you can pronounce all of them and know where they come from, you’re killing it.
By focusing on quality healthy whole foods first,
-we automatically eliminate tons of shit we know isn’t healthy, and even more shit we’ve been tricked into thinking is healthy by savvy marketing and ignorant peers.
-our calorie goal often takes care of itself because healthy foods are so dense in nutrients and fiber that they fill us up quicker than foods that provide zero nourishment.
-we’re working with our body rather than against it by feeding it foods that help increase energy, prevent disease, and reduce inflammation.
Counting calories may seem like the easiest approach, but do you really want to waste your precious time comparing the lesser of two evils, determining which type of ice cream you can eat more of based on the calories?
Because if you’re trying to burn calories just to be able to eat more, you will fail. End of story.
Play the long game, guys. Food quality matters.
NEED A COACH?
As a former anorexic to an international fitness presenter, I'm here to help. Relentlessly dreaming and seeking self confidence - I've been there and done it. You have the fire, you have the passion. Now it's time to put it to work.


Every refrigerator has a crisper drawer, usually meant for produce. Its high humidity level is supposed to keep fruit and vegetables fresher for longer. But, which foods should be stored together, kept apart, and what is the exact humidity level to keep it at?
High vs. Low Humidity
The first confusing thing is what should be put at high humidity and what should be put in the crisper with low humidity. It all depends on if the produce is ethylene-sensitive or ethylene-producing. The ethylene-sensitive produce are sensitive to moisture loss and are typically the ones that will wilt. Since they are sensitive, these produce must be protected at high humidity:
- unripe bananas
- Brussels sprouts
- green beans
- leafy greens
- sweet potatoes
The ethylene-producing produce are not sensitive to this gas, as they produce it as they ripen. They tend to rot and need the gases to be let out. Therefore, should be kept at a low humidity:
- ripe bananas
Different Ways to Use the Crisper
Now that you know how the crisper should be used, here are some different ways to use it.
Make two humidity levels for each crisper. One high, one low. To keep track of what goes in each, follow the lists above!
If you don't have a meat drawer, the crisper in your fridge can be used as one to store raw meat. It is typically located at the bottom of your fridge, so any drips from the meat won't be contaminating any other food. But, if you need both crispers, store the meat in a bin in one of them for dual-use of your drawers.
Bins instead of bags! When you're at the store, typically produce is put in a bag before it's bought. And, when it's put away, ditch the bag and store it in a bin in your crisper. This will allow for easier access and will keep them in place. Furthermore, this also works for salad! Keep your salad from wilting or getting soggy in bags by storing it in a bin with a towel.
So, those were some easy tips and tricks to extend the lives of your produce and increase the efficiency of your refrigerator crisper drawers!
Thanks for reading!
Visit our blog for more information, such as help and tips for your house and household appliances.
Please visit our website www.appliance-parts-experts.com to find any parts for your household appliances.
Not sure what part you need? Contact us at 866-236-3848 and one of our Part Experts would be happy to help.


During your stay at our hotel in Moulins, sample a refined, regional cuisine in one of our two restaurants. Our gourmet restaurant, the 1834, invites you on a journey through flavour, inspired by traditional dishes, in elegant, refined surroundings. In summer, eat out on the terrace by the pool.
La Cave à Viandes brasserie invites you to sample meats and fish prepared on an authentic wooden grill and served in a family-friendly atmosphere. As soon as the sun comes out, make the most of the charming terrace.
Named after the year in which the residence around it was built, Le 1834 welcomes patrons to settings more reminiscent of the Belle Époque - all elegance and subtlety. The Chef serves a refined cuisine where tradition meets creativity, made from quality produce (Label Rouge, Charolais du Bourbonnais, organic pork…). Sample succulent meats accompanied by roast boletus mushrooms in season, but also fish and seafood specialities.
We have a passion for quality meat, especially beef, with a keen understanding of the maturation process and different cuts... Around a splendid wood grill, get a taste for the best of produce sourced from around Moulins, Allier, and the neighbouring regions: Charolais and Bourbon meats, Label Rouge certified poultry, fish and heirloom vegetables. We offer a menu of the day for lunch and dinner.
Between the Loire, Bourgogne et Beaujolais, Moulins is the perfect crossroads for finding good wines. Our cellar stocks a generous selection of regional wines, but also fine wines from Bordeaux, Alsace and Champagne. To help you discover some of these gems, we offer an special initiation course alongside a wine-tasting menu, in the vaults of the hotel cellar. In our gourmet restaurant, Le 1834, we offer the option of accompanying all the menus with selected wines, to create a perfect sense of harmony.


Purina Veterinary Diets OM Overweight Management Feline Formula
Safe & Effective Weight Loss & Weight Maintenance
The role of dietary management in feline obesity is to reduce calorie intake sufficiently to induce weight loss, while providing a proper balance of total nutrients. A low fat diet that can be helpful in controlling calorie intake. Dietary crude fiber helps reduce the amount of available calories and contributes to satiety. Increased dietary protein increases metabolic activity and may promote satiety. In addition, an increased protein:calorie ratio promotes loss of body fat while helping to minimize the loss of lean body mass during weight loss. Obese animals experience an increase in oxidative stress. Isoflavones have been shown to reduce oxidative stress in overweight cats. Isoflavones also aid in weight maintenance by helping to reduce weight rebound and the associated accumulation of fat. Feeding a diet that is low in calories, high in protein and fiber, and contains isoflavones, may be beneficial in the management of obesity while meeting the nutritional needs of the animal.
Purina ProPlan Veterinary Diets OM Overweight Management feline formulas provide complete and balanced nutrition for safe and effective weight loss and weight maintenance and have been formulated to achieve the following characteristics:
• Low calorie and low fat
• High protein to support lean muscle during weight loss
• Fiber which helps satisfy their appetitie
• Complete and balanced formula for adult cats
Diets with these nutritional modifications have been recommended for cats with some forms of the following conditions:
• Diabetes mellitus in overweight cats
• Hyperlipidemia in overweight cats
• Neutered/spayed cats
• Fiber responsive colitis
Medical Contraindications: Conditions associated with catabolic states.
Guaranteed Analysis (Dry)
- Crude Protein (min) 26.%
- Crude Fat (min) 4.0%
- Crude Fat (max) 8.5%
- Crude Fiber (max) 12.0%
- Moisture (max) 12.0%
- Total Isoflavones (min) 850 ppm
Ingredients (Dry): Corn gluten meal, wheat gluten, soybean meal, poultry by-product meal, oat fiber, soy protein isolate, brewers rice, fish meal, powdered cellulose, animal fat preserved with mixed-tocopherols, phosphoric acid, animal liver flavor, potassium chloride, calcium carbonate, L-Lysine monohydrochloride, salt, choline chloride, Vitamin E supplement, taurine, zinc sulfate, ferrous sulfate, L-ascorbyl-2-polyphosphate (source of Vitamin C), manganese sulfate, niacin, Vitamin A supplement, copper sulfate, calcium pantothenate, thiamine mononitrate, riboflavin supplement, Vitamin B-12 supplement, pyridoxine hydrochloride, folic acid, Vitamin D-3 supplement, calcium iodate, biotin, menadione sodium bisulfite complex (source of Vitamin K activity), sodium selenite.
Purina ProPlan Veterinary Diets


Thinking about this subject? You may wish to see these galleries that are photo
The Buffet at Wynn Las Vegas, Nevada
An array of sushi offered at The Buffet in the Wynn Las vegas, nevada. (Picture: Gilbertson/The Republic dawn)
The very first indication that the buffet at Wynn Las Vegas just isn’t your ordinary all-you-can-eat spread: there is an extended line for meal. At 11:30 a.m. For a random wintertime wednesday.
It took thirty minutes to breeze my option to the cashier in the Buffet, which can be exactly exactly what you identify your buffet if you should be vegas resort legend Steve Wynn.
The entry is enchanting, an atrium filled up with fresh flower sculptures and fresh good fresh fruit. Think Carmen Miranda fulfills Edward Scisssorhands. There is certainly restricted seating into the atrium, but it is the most readily useful spot in the home for my cash.
The 10-year-old buffet regularly ranks at the top of listings of the finest buffets in nevada, alongside the decadent spreads at Bellagio and Caesars Palace, and is expected to retain that status following its multimillion-dollar makeover fall that is last. The upgraded buffet exposed prior to Thanksgiving. It costs $23.99 for morning meal, $26.99 for meal, $34.99 for week-end brunch, $42.99 for supper and $49.99 for week-end supper.
The makeover included 120 brand new things, many of them within the single-serving meals that Cosmopolitan’s Wicked Spoon buffet made popular as soon as the hotel debuted in belated 2010. The most talked-about items that are new penne with meatballs and tomato sauce from Frank Sinatra’s household recipe. Sinatra made their Las vegas, nevada first in 1951 at the Desert Inn, the causes of which Wynn occupies.
A number of the meals tend to be more typically present in upscale restaurants: sushi, lamb meatballs, Atlantic smoked-salmon pizza, crab dessert eggs Benedict, five-spice roasted Peking duck.
There are lots of alternatives for the health-conscious, too, including red and white quinoa, arugula salads and squeezed juices that sell for $9 a container at fancy gyms and specific Sam Fox restaurants.
Ditch the dietary plan at dessert time, however, because Wynn’s lineup isn’t become missed. It is Candyland and Willy Wonka’s Chocolate Factory become more active, having a dizzying variety of alternatives for every person from kiddies (candy oranges and chocolate-dipped marshmallows) to pastry connoisseurs (guava panna cotta and molten chocolate cake.)
The frozen dessert lineup competitors Cold Stone Creamery’s. On the list of 11 tastes available your day we visited: ocean sodium caramel truffle, soy cherry chocolate chip, snacks & cream, cookie dough, strawberry cheesecake, raspberry sorbet and matcha green tea extract. You can also own it scooped in to a chocolate- and sprinkle-coated cone.
Wash your meal down with beverages through the bar that is open another brand brand new feature during the Buffet. The Endless Pours’ advertising, which costs $18, features up to two hours of limitless alcohol, sparkling wine, mimosas, sangria and seasonal cocktails. Pretty good considering a cup of champagne starts at $11.
Pushed juices during the Buffet in the Wynn Las Vegas. (Picture: Dawn Gilbertson/The Republic)
6 more new stuff on the nevada buffet scene
1. VIP table at Bellagio: The luxe Bellagio included The Chef’s dining Table Experience to its currently buffet that is over-the-top belated 2014. No long lines at this buffet within a buffet, while the meals comes for your requirements. There is a specialty menu aside from the buffet that is traditional (which now carries a caviar place on Friday and Saturday evenings) and chefs prepare some things tableside. Bellagio’s professional cook visits you, too. Bring relatives and buddies since the cook’s dining dining table is reserved for sets of eight to 18. It is available just at supper and costs an additional $25 together with Bellagio’s standard supper buffet rates of $35.99 throughout the week and $40.99 on weekends.
2. Sweet treats and a makeover at Excalibur: The buffet at Excalibur, one of the most Vegas that is affordable hotel, got a makeover in belated 2014. a dessert that is new comes with a crepe stand and a make-your-own-ice-cream-sandwich bar. On Fridays, there is certainly a seafood buffet. Costs are $17.99 for morning meal, $18.99 for meal, $21.99 for week-end brunch, $23.99 for weekday supper and $26.99 for Friday and https://besthookupwebsites.org/sweet-discreet-review/ Saturday supper. For folks who can’t get sufficient, a 24-hour pass costs $35.99 through the week and $39.99 Fridays through Sundays.
3. Doubling down at Rio: In November, Rio All-Suite resort & Casino folded its Village Seafood Buffet into its Carnival that is traditional World to produce the newest Carnival World & Seafood Buffet. The blend included 70 seafood meals towards the Carnival buffet. It costs $46.99 for supper Mondays-Fridays and $49.99 on Saturdays and Sundays. Or, miss out the premium seafood selection and spend $15 less.
4. Holy mackerel at Caesars Palace: As at Wynn and Bellagio, the Bacchanal that is 3ВЅ-year-old Buffet Caesar’s keeps upping its solid lineup. Final summer time, Bacchanal included lobster, caviar and fish that is whole the menu вЂ” for a cost, needless to say. Norwegian mackerel costs $21.19 per lb, brand brand New Zealand tai snapper is $26.12 per lb and golden pompano is $22.19 per lb. The seafood could be fried or grilled. Fancy a whole lobster that is poached? That is to be $150 and is sold with one cup of Veuve Clicquot champagne. Caviar also costs $150.
5. Whatever you can eat, meet all you could can take in: numerous big buffets provide the choice of investing in a bar that is open plus some also consist of products utilizing the buffet. a huge sign at the entry to Mirage resort and casino touts limitless alcohol and wine along with its buffet. Excalibur charges $10 for limitless wine and beer for just two hours. Cosmopolitan nevada comes with an all-you-can-drink selection for $15. Aria’s buffet provides bottomless mimosas, bloody Marys, champagne, premium alcohol and wine for $16.99.
6. Buffet-pass inflation: Caesars Entertainment Corp.’s Buffet of Buffets pass turns 6 this and while it’s still a bargain for those who like to gorge, it’s much pricier than when it debuted year. The cost all day and night of limitless admission to four buffets when you look at the Caesars household is $59.99 through the week and $74.99 on weekends and breaks. (Discounts can be obtained with a complete Rewards players card.)
The pass initially are priced at $29.99 and included seven buffets. The participating resorts today: Flamingo, Harrah’s, Paris and Planet Hollywood. The fanciest buffets into the chain вЂ” Bacchanal at Caesars Palace, which debuted in 2012, and Carnival World & Seafood Buffet at Rio вЂ” are excluded. They could be added for the charge that is additional $15-$30 for Bacchanal and $25 for Carnival.
A few of the cost increases took place in the very first 12 months. The pass proved therefore popular it was quickly raised to $39.99 after which $45.99.


Hello my dear, it’s me again. Blogger owl George from the Hanswirt Hotel. This time I would like to invite you to join me on a unique journey. Together we will explore the top reasons why South Tyrol is a hot spot for fine dining and authentic cuisine. I hope you enjoy reading.
Amidst the stunning landscapes and cultural richness of South Tyrol, there lies a hidden gem that captivates the senses and leaves an indelible mark on every visitor – its cuisine. South Tyrol, nestled in the heart of the Alps, has emerged as a gastronomic paradise, where Italian and Austrian influences intertwine to create a culinary experience like no other.
This cultural fusion has given rise to a diverse and flavourful gastronomy that reflects the region's rich heritage. The result is a culinary identity that weaves together the best of both worlds.
One cannot talk about South Tyrolean cuisine without acknowledging the paramount role of fresh, locally-sourced ingredients. The region's commitment to using high-quality produce, dairy, and meats is evident in every dish. Crisp apples, aromatic speck (cured ham), and an array of artisanal cheeses contribute to the authentic flavours that define South Tyrolean cuisine.
Embark on a culinary journey through South Tyrol by indulging in its traditional dishes. Apple strudel, barley soup, dumplings, goulash and strauben are only a selection of the dishes that are typical of South Tyrol. Not to mention speck and cheese, maybe served together with black fennel bread or with Schüttelbrot.
Schüttelbrot: The crushed bread is based on rye and has a very particular taste. It can be spiced with very different combinations. Normally the most classic are the cumin, fennel seed or coriander. This bread is fantastic to be eaten alone or with bacon, speck and cheese, or coated with sauce to the typical horseradish.
What makes this bread so crispy is its processing, which also stems from its name. The bread dough is very liquid and is poured into a baking dish or pan during cooking and you must shake it ("schütteln" means to shake in English).
For those looking for a refined culinary experience, South Tyrol offers a selection of first-class restaurants. The Michelin-starred restaurants, with their unique menus and dedication to local flavours, provide an insight into the gastronomic sophistication of the region. A meal in South Tyrol is not just a meal, but an exquisite journey through the senses.
Here you’ll find some of our favourite ones.
Another culinary attraction is South Tyrol's extensive wine culture. There are numerous wines that go well with the regional and authentic cuisine, whether you prefer red or white wine. You will also find many treasures in Hanswirt’s wine cellar that promise a successful evening.
Throughout the year, South Tyrol hosts a variety of culinary events and festivals that celebrate its rich food and drink culture. From food festivals showcasing local specialties to wine tastings that highlight the region's vinicultural prowess, these events provide an immersive experience into the heart of South Tyrolean gastronomy.
In conclusion, South Tyrol stands as a hot spot for fine dining and authentic cuisine, inviting travellers to embark on a gastronomic journey through its picturesque landscapes and rich cultural tapestry. From traditional dishes that tell tales of the past to fine dining experiences that display the region's culinary evolution, South Tyrol promises an unforgettable and delectable experience for every palate.
Thank you for reading this far.
Writing this blog has made me quite hungry. On that note, I'd like to say goodbye, because I'm going to treat myself to a tasty snack on my boulder.
I look forward to seeing you again next time.


Friday, March 15, 2013
Japanese Railway will sell limited edition food items featuring their mascot Suica Penguin this month. There will be Suica penguin bread and Suica penguin bentos! So cute! (It's not bento Friday yet but it is too cute not to post this)
Suica penguin bread is made with cocoa powder and chocolate and custard cream filling. They are 400 yen for two and come in a super cute take-out box too. Bentos are 1,050 yen each and have a variety of food. There will also be ICOCA character bentos in addition to Suica bentos during the campaign period (March 18th to March 27th.)
For all Suica items on Yahoo Japan auction, check out the list.


Honeyed caramel flavours and sweet berries combine to create this rich and fragrant brew.
Great for cold brew, it maintains fruit notes even when roasted slightly darker. A very strong coffee.
$15.40 – $198.00
Great for cold brew, this organic single origin maintains fruit notes even when roasted slightly darker. A very strong coffee. Great for espresso too!
Free delivery for orders over $70
Thank you and have a great day!
Shipped on the same or next business day, and will include tracking of your order to your door 🙂
1kg, 2.925kg ~ 3 bags, 250g, 4.875kg ~ 5 bags, 500g
Beans, Ground for Aeropress, Ground for Cold Brew (course), Ground for Espresso (fine), Ground for Percolator, Ground for Plunger or Drip
$48.00 – $216.00
$16.80 – $216.00
$14.70 – $189.00


Before I even came to Japan, I loved miso soup and sushi. Miso soup is simple, elegant, warming on a cold day, and delicious. When I got here, I quickly learned to make sushi (there's not much to it really), but I just now got around to learning to make miso soup. In case any of you are fellow lovers of miso soup, I've decided to share the recipe I used from Recipes of Japanese Cooking.
First, make the stock (makes about 3 1/4 cups):
15-20 niboshi, or small dried sardines
3 1/2 c. cold water
1. Pluck off the heads and pinch away the entrails of the dried fish. (Doing this is not as bad as it sounds)
2. Fill a bowl with cold water and add the fish. Let stand for about 30 min.
3. Transfer the liquid and fish into a pot and place over medium heat. When the liquid begins to boil, turn down the heat to low immediately. Skim any foam off the surface.
4. After simmering over low heat for 5-10 minutes, strain the stock into a bowl through a paper towel placed in a mesh sieve.
Second, make the soup (serves 2):
1/2 cake of silken tofu cut into small cubes
2/3 oz. wakame seaweed reconstituted (let about 2 pinches of the dried stuff sit in cold water for about 30 min)
about an inch of naga-negi onion (if you can't find it, use green onion), sliced
1 2/3 c. stock
2 tbsp. miso
1. Cut the seaweed into bite-sized pieces if necessary.
2. Pour stock into a pan, and bring to a boil over medium heat.
3. Add tofu and seaweed and remove from the heat before it comes to a boil again.
4. Gradually add the miso using a ladle with a little stock in it to soften the miso, and then let it dissolve into the soup.
5. Top with the onions, ladle into bowls, and serve.
Suggested variations of miso soup ingredients (instead of wakame and tofu):
1. freshwater clams
2. tofu (cut into large squares) and shiitake mushrooms (sliced)
3. potato (cut into rounds) and wakame seaweed
4. spinach and deep-fried tofu (cut into strips)
5. tofu (cut into strips) and nameko mushroom
6. turnip (wedges) and deep-fried tofu (strips)
7. eggplant (half moons), tofu (squares), and deep-fried tofu (strips)
8. cabbage (squares) and deep-fried tofu (strips)


We are committed to offering only the fruit arrangements, backed by service that is friendly and prompt. Because all of our customers are important, our professional staff is dedicated to making your experience a pleasant one. That is why we always go the extra mile to make your fruit gift perfect. Let us be your first choice for fruit arrangements.
Our shop serves the following areas: Odessa, TX
Incredible fresh fruit arrangements are the perfect gift for any occasion. Succulent strawberries, the freshest melons, juciest grapes, sweetest pineapple and brightest oranges are hand selected and expertly designed into fruit arrangements to create an unparalleled gift experience that is as thoughtful as it is delicious.


With the growing demand for CBD products, it is no surprise that Delta 10 has become a popular option among consumers. Delta 10 is an extract of hemp plant that contains both CBD and delta-9-tetrahydrocannabinol (THC). It offers many health benefits, such as helping with pain relief and reducing inflammation. However, taking Delta 10 can sometimes be difficult or inconvenient due to its taste or texture. Fortunately, there is now an easy and delicious way to enjoy all the benefits of cheef’s delta 10 gummies!
What are Cheef’s Delta 10 Gummies?
Cheef’s Delta 10 Gummies are soft chewable gummy snacks made with premium Hemp Extract containing 5mg of THCV per serving. They come in four delicious flavors: Strawberry, Blue Raspberry, Watermelon, and Green Apple. Each piece has been lab tested for potency and purity to ensure they contain only natural ingredients with no artificial preservatives or colors. Plus, they are vegan friendly so everyone can enjoy them without worrying about what’s in them!
Benefits of Taking Cheef’s Delta10 Gummies
There are several benefits of taking Cheef’s Delta10 Gummies compared to other forms of ingesting delta-10. First, they offer a convenient on-the-go alternative to traditional edibles like oils or tinctures which require measuring out doses accurately each time you take them. With these gummies, all you have to do is grab one and go! Second, the taste is much more enjoyable than other forms of ingesting delta-10 which can often be bitter or unpleasant. Third, because each gummy contains 5mg of THCV per serving you know exactly how much you are getting each time you eat one – making it easier for people who need precise dosing for medical reasons. Finally, because these gummies are lab tested for potency and purity you can trust that what’s inside is safe and effective.
Are There Any Side Effects?
As with any supplement taken orally there may be some side effects associated with taking Cheef’s Delta10 Gummies including dry mouth and dizziness but these typically subside after a few hours given proper hydration. Additionally, if pregnant women consume too much THCV it could lead to complications during pregnancy so it’s best for expectant mothers abstain from consuming this product entirely or speak with their doctor first before doing so.
For anyone looking for a convenient yet delicious way to get their daily dose of delta-10 look no further than Cheef’s Delta10 Gummies! Not only do they provide an enjoyable experience but also peace of mind knowing that each piece has been lab tested for potency and purity ensuring the highest quality ingredients go into every single bite!