home09/28/2015 padmin Add Comment
Welcome to one of the Philadelphia area’s best Italian restaurants serving some of the best dishes around. We love Italian food and the Philadelphia restaurant scene is packed with fantastic places to eat. Try our lunch or dinner menu consisting of salads, pasta and many other classic Italian foods. Come join us as we move into our 12th year of preparing gourmet southern Italian cuisine at very reasonable prices. To mark this special occasion, we’ve made some changes to better serve you.
- We completely remodeled our bar and dining areas
- Added more entrees to our lunch and dinner menus
- Created a smaller, bar menu only, for those looking for a snack while watching our new plasma TV
- And, as you can see, a freshly redesigned website
We still have our extensive wine menu with daily specials for lunch and dinner, friendly atmosphere, outside dining and the ability to accommodate any size party in our cozy dining room.
4258 Main St. Manayunk
Philadelphia, Pa 19127Uncategorized


I have been meal planning which I hope to share very soon because, it has really been working out beautifully. Tonight our planned meal was pizza. We have A LOT of experience making pizza. There may have been an entire month last summer where we ate pizza every day so my husband could perfect his dough recipe. We LOVE to make our own pizza but, my husband really has a sore spot for store bought dough. I guess all that time spent working on his technique shouldn’t go in vane. But, it has been a really long time since we last made our own pizza so I kind of forgot all about his loyalty and I may have bought a bag of whole wheat dough with my groceries this week.
I have to be honest, the store bought dough was a bit stressful. Store bought dough is REALLY sticky (I think because it is pre-frozen?) and my husband swears that his dough is so much easier to handle. So there I was, trying to mediate between my super excited daughter saying “can I try? can I do that? can I roll it? can I put the cheese on now?!!!!!” While my husband held back his rage against this poor unknowing bag of dough. Let the record show, I did offer to take over several times but, the pizza king claimed he was oh so much better at making pizza. Note: Do not add crazy amounts of flour, which I apparently do or at least did before he became the master of homemade pizzas.
But I promise you, it is possible to make yourself a pie comparable to take out even with store bought dough.
So after a bit of dough wrestling, I was finally allowed to step in and finish pressing the dough out into the pan. Then I was able to let my daughter “do it!” spread the sauce, sprinkle the cheese & finally cook the pie. Really it is a simple process, anyone with a little patience can do it, I promise. Even with the evil that is “store bought dough”.
First: Take your store bought dough homemade if you remembered to ask your husband to provide you with his expertise ahead of time. But if not… start by following the directions on the bag (if store bought). This dough was bought frozen, taken home and refrigerated. When we prepped for dinner tonight we had to take the dough out of the fridge and leave it out on the counter inside the bag, allowing it to rise and become room temperature. This is what the dough looked like when we took it out of the bag…
Then you want to sprinkle a tiny bit of flour (when your husband isn’t looking) just to make the dough manageable, and roll it into a ball. It really does help the dough from sticking to your surface, ours being our nifty Silicone Baking Mat we have used this mat for every pizza and every pie I may have ever made. It is a must in my opinion. It has these great circles that allow you to press out your dough to size. But if you don’t plan on making a lot of dough in the future, a large plastic cutting board work just fine too. I don’t suggest rolling the dough out directly onto your counter or table because it will make the next step really hard but still, not impossible…
As you can see, our daughter Summer was really excited to be making pizza …
She was all, let’s do it RIGHT NOW as soon as I mentioned it. This is the girl who eats nothing. LOVING pizza making.
Like I said, it’s been awhile. We played with the dough a little bit, rolled it out a tad too thin, got some I’m gonna need to take over comments from the daddy, and were told to re-roll: let sit again for ten minutes. So, if your a pizza making newbie don’t worry, you can start all over as many times as you need to. Just try to not over-need the dough. This is the dough after we re-balled and let sit for ten minutes. It was ten minutes exactly, we set a timer because Summer was just way too excited. She watched the clock and counted down when it got to the last few seconds. I’m not kidding. I forgot how much she loves making pizza.
While your rolling out your dough preheat your oven to 450 degrees (or whatever your dough bag/ recipe says). Once your dough is rolled out to about the size you think will fit in your pan, take your pan and put it upside down over your dough (I wish I had gotten a picture of my husband do this, sorry! He was all, no pictures of me!) But it is simple, grease your pan (we used solid coconut oil because it has a high melting point and we were out of Crisco) then, place your pan upside down over your dough, lift your silicone (or plastic) sheet and flip. Your dough will now be inside your pan but chances are (if your husband insisted on limiting your flour usage) your dough is stuck to your sheet. This is why I personally like to use a bit more flour on the sheet to prevent the sticking. I just pretty much walked away at this point while my husband slowly peeled the dough away from the sheet and into the pan.
Once he was all finished transferring the dough from the sheet to the pan, Summer and I stepped in and pressed out the dough, slowly stretching it out until it filled the pan.
Then poke some holes, FORK IT!
At this point, drizzle a tablespoon of olive oil onto your dough and spread it around with a basting brush or your hand, I used my hand. I will say, sauce DOES matter. My Italian grandmother would not like to hear this but, I do not make my own sauce, ever. Over the years I have tried SO MANY different jar sauces for pizzas. I have finally found one that the entire family loves. My super picky daughter actually loves it so much that she asked for a bowl full (cold) with a spoon and ate it all (whatever keeps them fed right?!). It is Bertolli Vineyard Marinara Sauce w/ Burgundy Wine, 24 oz. (Pack of 3) I first bought mine at BJ’s Wholesale Club but, I’ve also bought it at Shoprite for about $4.00 a jar and it is available on Amazon for a hefty sum.
Here we are adding our sauce and cheese:
I think you love that my refrigerator is covered in
magnets toys, always. Don’t lie, yours is too… right?
Here we are all cheesed up and ready to go:
Bake according to the directions on your bag (or in your recipe). Ours said, bottom shelf, 18 minutes. So here we are, 18 minutes later…
I have to admit, this pizza was exceptional. Actual perfection. I was actually making yummmmm mmmm noises as I ate. I swore we would never order delivery pizza again. It was one of those moments. Mostly, lies of course. But it felt reasonable in the moment. I mean, look at this pizza perfection…!!
We paired it with a simple cucumber tomato salad. It really doesn’t get much easier, we just cut up two tomatoes and one cucumber and displayed it in my favorite dish…
Originally I intended to make a cucumber tomato salad with Italian Good Seasons but, I may have forgot to buy the seasoning and improvised with Ranch. Honestly, it was perfect, no regrets.
Now I remember why we ate pizza for a month straight. Pizza is just so good!! Honestly, when you make it at home your looking at WAY less grease. I actually think of our homemade pizza to be healthy. This is whole wheat dough, sauce, a tiny bit of olive oil (good fats) and mozzarella which is naturally a low fat cheese.
You CAN eat pizza and loose weight, I promise! It also helps when you have a cute baby hanging around the kitchen while you cook. I mean, who can really resist the view?!
And the best part?!! This meal cost about $5 total and fed 2 adults and 1 child.
And let’s talk about the bend…. This is the holy grail of pizza making.
Pizza pride right here 🙂
Yeah, he’s like “alright mom seriously this isn’t fair, you know I don’t have any teeth yet!!”
To top it all off, I grabbed the extra cake we had in the fridge from the Father’s Day heart cake we made. I did a quick messy frost and Summer added some sprinkles. Cake = Happiness. Pretty much always. It’s a thing.
Trim & Flip..
Then frost the bottom…
Summer said, Whose Birthday is it?!! 🙂 I love surprises
All my love,


2020 Ontario Fruit&Veg Convention
The Ontario Fruit and Vegetable Convention is an annual gathering of horticultural crop producers involved in the production of fruits and vegetables.
Now entering its 18th year, OFVC is attended by a cross section of the horticultural sector including government, industry, business, consultants, producers, associations, researchers and educators.
Located at the dynamic Scotiabank Convention Centre in Niagara Falls, Ontario, the 2-day convention features a great lineup of horticultural experts, educational sessions, trade show exhibitors and great networking opportunities. Learn more.
Be sure to visit the LAKEVIEW VINEYARD EQUIPMENT Booth!
The Ontario Fruit and Vegetable Convention
February 20-21, 2019
Scotiabank Convention Centre
6815 Stanley Ave,
Niagara Falls, ON L2G 3Y9


No products in the cart.
There are no reviews yet.
You must be logged in to post a review.
StarLits Peaches N’ Cream – SeC 300mg THC
Cannabis Chocolate Crispy Bites
Cannabis Dark Chocolate Truffles
Mary’s Indica Westcoast Teddies Ultra Strength
Atomic Wheelchair Mini – 1200mg Gummy
CannaSoda THC Cannabis Infused Beverage
Cannabis Peanut Butter Cups
Cannabis Fudge Brownie Bites
Username or email address *
Lost your password?


My husband and I have great many friends and, of course, family who we love to have over and entertain, and I am always on the look out for new recipes to try out. The same goes with providing our friends with drinks. Sometimes, it is nice to try something different, and today I am bringing you a cocktail recipe from my new cook book, Simple, by Diana Henry, which by the way, is a fabulous book full of mouthwatering recipes. Nigella Lawson has even endorsed it. Not that I need encouraging when it comes to trying out a new recipe book!!
This cocktail contains one of my favourite ingredients, lemon! Pour in some prosecco with the addition of a little vodka and you end up with a wonderfully refreshing drink that your guests are sure to love! I am also looking forward to trying out different flavoured sorbets as mentioned in the recipe above.
Have a great week Friends!!


2020/05/25 | Research | Artificial Intelligence
AI to tackle hospitalized malnutrition
The nutrient intake of hospitalized patients, who are at risk of disease-related malnutrition, needs to be continuously monitored. To assist hospital care personnel with this task, researchers from ARTORG's Artificial Intelligence in Health and Nutrition in collaboration with Inselspital have developed an AI-based system to automatically assess nutrient intake of inpatients. Experimental testing of the system that applies sequential food segmentation, recognition, and estimation of the consumed food volume proves promising.


Housing and Meal Plan Costs
*All first year, traditional students are required to live on campus, unless you live within 50 miles of the campus.
Single Room: $3,920 per semester (limited space available)
Double Room: $1,960 per semester
Triple Room: $1,580 per semester (limited space available)
Park Village- Double: $2,685 per semester
Park Village- Single: $3,145 per semester
Meal plan options
Full Meal Plan A: 280 meals per semester (19 meals/wk) $2,100 per semester
Standard Meal Plan B: 200 meals per semester (14 meals/wk) $1,980 per semester
Low Meal Plan C: 150 meals per semester (10 meals/wk) $1,765 per semester
Commuter Meal Plan D: 100 meals per semester (5 meals/wk) $675 per semester
If all meals are used prior to the end of the semester, additional blocks of 10 meals can be purchased for $55 in the Student Accounts office.
For information, or to enroll today, call 1-563-589-3208


This is neither Kosher nor vegetarian, but it could be made without the sausage or the addition of something like soy protein instead to duplicate the texture. Also, omit the jarred sauce as most contain animal fats along with a lot of sugar.
1 lb. Johnsonville Mild Ground Sausage
1 Medium Onion
Half Red Bell Pepper
1 Medium Carrot
1 T minced Garlic (I keep jarred in the fridge, but whole fresh cloves are best)
Half rib Celery from the heart
Balsamic Vinegar or Red Wine
1 T sugar, honey or a few T prepared apple sauce
1 T tomato paste or a few T jarred tomato sauce or leftover Spaghetti Sauce
1 15 oz can tomato sauce
Can also use green bell pepper and/or mushrooms
Oregano, Rosemary, Basil, Fennel, Red Pepper Flakes
In a large sauce pan, wok or fry pan, fry sausage over medium breaking it up as it cooks until almost all pink is gone.
Meanwhile, dice the pepper and onion and peel and shred the carrot with a cheese grater or food processor.
With slotted spoon, scoop out sausage into a large bowl (about one and half quart size), leaving grease in the pan and the heat on.
Add vegetables to the pan. Cook until onion is translucent and caramelized. Dice celery, toss that in along with garlic and mushrooms if using. Cook for two minutes and no more or the garlic will start to burn.
Add can tomato sauce and half can water. Bring to a low boil, turn temperature to low. Add good splash wine or vinegar, paste and sweetener. Add about 1 T dried Oregano, 1 t dried Rosemary, 1 t dried Basil, stir to combine. Add half the sausage back in. If not using the sausage, may want to add some crushed dried fennel to mimic the flavor. Cook to combine flavors, a few minutes or more. If you want to add a little kick, crush a few red pepper flakes near the end.
Take all your veggie scraps and put in the bag in the freezer for making soup stock OR toss into the compost. Freeze the rest of the sausage and keep for another use. OR multiply all the other ingredients and make one bigger batch of sauce.
I used this to make Stuffed Manicotti
1 lb. mozzarella part skim, shredded
1 lb. ricotta, part skim
Half cup grated Parmesan cheese
Half lb. frozen spinach, defrosted
1 t. garlic powder
Half c. milk (1-2% works great)
In a large mixing bowl, add milk and garlic to spinach. Add ricotta, and most of the other cheeses, reserving some for topping the casserole.
Cook manicotti according to directions. Cool to handling temperature.
In a glass rectangular casserole pan, pour 1 t. olive or vegetable oil, spread around. Add half cup or more of Spaghetti Sauce. Fill each manicotti with some of the cheese and spinach mixture and place in pan. Pour sauce over pasta as desired and top with reserved mozzarella and parmesan.
Bake, covered with foil for about 30 minutes at 350. Remove foil and back 10 minutes more.
Makes 8 – 12 manicotti depending on how stuffed they are filled.
Filling can also be used to make lasagna, alternating layers of sauce with cheese filling, using 1 c milk instead of just a half and goes together faster than filling manicotti.
Served with a green or garden salad and a crusty bread, will feed six easily, fewer people if some of those are teenagers.
I have no idea how many calories or grams of anything this is per serving. Probably a lot. I don't make it often, so it's worth the splurge. Can be made ahead, put plastic wrap between the pan and the foil or the sauce will start to "eat" the aluminum and refrigerate up to 48 hours. Add 15 minutes to baking time and remember to remove the plastic first.


2020 dott lorenzo dal canto biologo nutrizionista p.iva 06226040480 -- disclaimer
The Mediterranean diet is a dietary pattern inspired by the traditional eating styles of countries in the Mediterranean basin, such as Greece and Italy. This diet has been recognized as one of the healthiest diets in the world and is often recommended for the prevention of various chronic diseases, including heart disease, diabetes, and cancer. The term "Mediterranean diet" is attributed to the American physiologist Ancel Keys, who was the first to hypothesize and find a connection between the low-saturated fat, rich-in-olive oil and healthy fats dietary pattern typical of the Mediterranean region and the low incidence of cardiovascular diseases in the same area.
The Mediterranean diet is based on a diet primarily composed of plant-based foods, such as fruits, vegetables, legumes, nuts, and seeds. Red meat is limited and consumed only occasionally during the week, while fish and other seafood, such as crustaceans, are consumed more frequently. Other protein sources like eggs and cheeses (especially of sheep's origin) are integral parts of this diet, as are legumes, which are often used as a protein source.
The consumption of saturated fats is limited, and the preference is for the use of healthy fats (unsaturated or polyunsaturated), such as olive oil and oily nuts and fruits. The use of extra virgin olive oil is a cornerstone of the Mediterranean diet, which also includes the moderate consumption of wine during meals. However, this aspect is increasingly debated in the scientific community as it evaluates the relationship between the benefits of antioxidants and the issues caused by alcohol in wine.
A healthier and highly encouraged aspect of the Mediterranean diet is the use of spices with a reduction in the amount of salt to season foods.
Another important but lesser-known aspect of the Mediterranean diet is ritual fasting. Especially in places strongly tied to the Catholic religious tradition, there are many fasting days throughout the year. Fasting can be total, but more often it involves abstaining from eating certain types of foods, most often meat and other animal proteins.
The consumption of sweets is limited to special and significant events, while the consumption of processed foods is discouraged and almost absent.
Instead, there is an encouragement for the consumption of whole foods and fresh products, preferably local.
In general, the Mediterranean diet provides a balance of essential nutrients and a variety of healthy foods that can help maintain a balanced diet and good long-term health.


Even if you don’t eat sugar, you are eating too much sugar.
I know it sounds crazy, but it is true.
When you are insulin resistant, sugar is sugar – it doesn’t matter if you are eating white table sugar off the spoon, a potato or a bag of chips.
Those starches are making you fat, frumpy and frustrated because insulin is pulling the rug out from under your hormones!
You see, once you have digested a carb, even if it is healthy, it turns into sugar in your body – even if you are a whole foodie, traditional foodie, raw foodist, vegetarian or a health nut by any other name – you are not immune.
You might be wondering….
But how could I be insulin resistant when I am not a diabetic?
Easy as 1, 2, 3 baby!…..
- Eating too much sugar (even if you don’t eat any)
- Lack of exercise
- Stress (having babies, trauma, marriage difficulties, divorce, accidents, overexercising etc.)
- Lacking love, connection and community in your life – deep sadness.
- Unfulfilled expectations, feeling despondent about the future, feeling trapped in a job, marriage etc.
- Eating too much natural sugar (coconut sugar, maple syrup, rhapadura, panella, honey).?
- Fruit – a- holic anyone?
- Not eating enough fat and protein – keeping yourself ‘full’ with pasta, bread, potatoes and yams.
- Having parents with diabetes
- Having a family background that is African American, Alaska Native, American Indian, Asian American, Hispanic/Latino, or Pacific Islander American
People who have diabetes weren’t perfectly healthy one day and then the next day have full blown diabetes – they make a slow decline towards it, starting with hypoglycemia.
It happened to me. A whole foodie health nut with 13 years behind me of being a vegetarian. It was all and well, until I started pushing 40. Here’s my story.
Not sure if you have hypoglycaemia? Do these apply?
- start to feel shaky when you can’t get to your next meal?
- feel ‘hangry’ – in other words you feel impatient, angry and snap at innocent bystanders, while you hunt for something you can eat now?
- feel like you are always hungry and have to eat constantly to keep your blood sugar stable?
- feel like a meal isn’t done unless it comes with bread or other starches?
- feel the need to top your meals off with something sweet before you feel satisfed?
- got a tummy (or mommy) roll just above your jeans (no matter what your weight, it just won’t go away)!?
If you have a tendency toward hormone problems and hypoglycemia, then you are going to love this FREE training call I have in store for you!
It is highly likely that insulin is throwing off your hormones and causing you to gain weight.
What can a girl do?!
You have to heal your insulin resistance, honey – so that you can enjoy eating sweet, creamy and rich foods again – without packing on the pounds.
So how can you know for sure, that insulin resistance is YOUR issue when it comes to your weight concerns?
Some more of the signs and symptoms of insulin resistance…..
- Fatty liver
- Having been diagnosed with gestational diabetes
- Abdominal obesity
- Cravings for sugar or carbohydrate rich foods.
- Elevated blood sugar
- Acne and large pores on the face
- Polycystic ovarian syndrome
- Scalp hair loss in women in the male pattern.
- Skin tags
- Swollen ankles
Ready to learn how to balance your blood sugar to balance your hormones and finally release the weight?
If you said YES! Click here to get access to ‘The Sweet Life with out Sugar’ training.
Best of all I am going to show you how to do it without giving up the sweet, rich and creamy foods you love!


So we didn’t make it to day 30. :-(. But, I blame it in our inedible pineapple meatballs.
It was day 23. We were baking the meatballs while we went on a run. Then we had to go to the store and come home and eat before going to a concert. There was a good aroma when we walked into the apartment, so we figured the meatballs would be tasty. I started trying to salvage our wilty salad greens to make a side salad for each of us. Jeff tasted the meatballs. They were watery and didn’t taste at all like they smelled.
We had about an hour to go to the store and get to the concert.
“After the store, let’s get King Kong,” I suggested.
So we ordered two medium rare top-sirloin steaks with fries and a Greek salad. We figured that was close enough to Whole30 compliant in an emergency situation. But the salads had feta cheese and what was steak without steak sauce? Fries without ketchup? (We didn’t eat the pita bread).
So I said, “Let’s just end it.”
Neither of us were miraculously healthier. We were slimmer, though. We decided to keep some elements of the diet. But we would drink alcohol and use our condiments.
And I wouldn’t have to cook everyday!
Here’s some of my journal drawings from the challenge:


One of the great samples from the Amazon Nutrition & Wellness Sample Box is a Quest Bar. I’ve been wanting to try these, and every time I signed up for a free sample… it never arrived. So yay. I get to try it.
This flavor was Chocolate chip cookie dough. I don’t usually have high hopes for cookie dough flavored anything but ice cream, but I enjoyed this. The bar itself was sweet enough where I didn’t feel like I was eating a healthy Bar. It was soft enough which made it really easy to chew. Overall, I’m a fan.
I would definitely buy this one again. And I’d like to try more from Quest Bar.
Dear Quest Nutrition, I’d be happy to blog my way through each flavor if you’d like to send a sample box 🙂
For more information on this protein bar: Click Here
Leave a Reply


Dear guests and friend,
we are happy to present you our New Years Eve menu with wine pairing. If you decide to spend the last hours of year with us, please see below how to reserve a table.
- Obsiblue shrimp from New-Caledonia, black caviar malossol on topinambour
- Terrine of Foie gras with date Panettone, quince jelly and sea buckthorn
- Agnolotti stuffed with veal ribs in truffle velouté, peas and baked pioppini mushrooms
- Citrus sorbet, chokebarry and dehydrated raspberries
- Beef Rib Eye Iberico Sous vide, sweet potato puree, potato chips, beef jus and shallot
- Poached Canadian lobster beurre blanc, black cabbage, fennel cream and root vegetables
- Jasmine Panna cotta, Valrhona chocolate, pistachio ice cream, crispy Cantuccini in Grappa Marzadro Le Lune dic’Otto
Price for menu: 2690 CZK
- Berlucchi Brut Nature 2009, Franciacorta Lombardia 1cl
- Gewurztraminer, Sct. Valentin, St. Michael Eppan, Alto Adige 1cl
- Nebbiolo d´Alba, Renato Conrino, Piemonte 1cl
- San Leonardo, Tenuta San Leonardo, Alto Adige 1cl
- Benefizio, Castelo di Pomino Frescobaldi, Toscana
- ˇLe Giareˇ Amarone Marzadro 0.4cl
Price for wine pairing1490 CZK
If you like enjoy New Years Eve with us, the reservation is can be done on our email or personally in the restaurant. We do not accept reservations by phone call. An advance payment is going to be necessary this year. If you are going to reserve table we are going to hold it for week to give you enought time for advance payment (1000 CZK per person).
Please write us email for more info: email@example.com
Restaurant will be open from 6 PM to 11PM.


Nominate Your Favorite Restaurant for Pizza – The Best of Abilene
The goal of The Best of Abilene is simply to identify the very best business in each category, according to you, the public. We believe the best judge of a great business is the consumer, not some out of touch panel of judges.
We’d love to know which restaurant is your favorite for Pizza in Abilene and the surrounding area.
Please take a second to nominate your favorite place for Pizza.
Nominations run from February 23rd thru March 8th. After we compile all nominations, we’ll then open up the voting on March 16th.
Last year, Brick Oven Pizza was the big winner of “Best Pizza in Abilene”.
Who will it be this year?


WASHINGTON (SBG) — Chipotle will soon roll out a new combo for fans of the fast-food restaurant.
The company is partnering with e.l.f. Cosmetics to release a new makeup line.
The company says the products they are offering will be inspired by Chipotle ingredients like rice and their famous guacamole.
The eyeshadow palette will come with a coupon that can be redeemed for free chips and salsa.
All of the products will be vegan and cruelty-free, the company says.
But that's not all; the restaurant will also introduce a limited menu in honor of the new makeup lines release.
One of the items is the vegan "Eyes. Chips. Face. Bowl," which comes with rice, pinto beans, roasted chili corn salsa, tomatillo red salsa, guac, lettuce and a side of chips.
The new items will be available from March 10 through March 17.


Sunday, February 25th 9:45am – Noon
We will be packing 50,000 meals to send to our Hope Zone community Jipijapa, Ecuador! We are partnering with Kids Around the World/One Meal.
This mobile food-packing will engage us to work together in a fun and meaningful hands-on team-building experience.
The packed food is then shipped and distributed to trusted partners to ensure the food reaches the hungry children in great need of our help.
Wear some comfy clothes, and bring your kids & teens. Let’s make a difference together. We will have the nursery & the 2’s & 3’s classrooms open.


Since I want to practice what I preach (I hate when people can’t back up what they say in these blogs/articles), I’ll let you in on what I’m going to be going through this week
Remember: never go grocery shopping hungry! You’ll end up with the always-delicious (but always-loaded with fillers) Publix sub or some other pre-made lunch. I plan on eating some fish tacos at a local restaurant before stepping foot into my local Publix. Remember my rules for survival today if you’re going to do the same!
Without further ado…
- 6-8 Chicken Breasts
- 2 lbs. Salmon Fillets
- Fresh Salsa (I avoid Pace/Newman’s Own because the liquid-to-veggie ratio is pretty weak)
- Cucumbers (2)
- Peppers (you can usually find a tri-color three pack at your local grocery store)
- 2 lbs. apples
- 2 lbs. pears
- 5 bananas (for my overnight smoothies. Potassium has been linked to restful sleep)
- Bag of oranges
- Blueberries (the ultimate sweetener for my morning oatmeal)
- 1 Whole Pineapple (for what they charge you for a pre-cut, you can hack away for half the price!)
- Carrots (I like to get them whole, then cut them up as sticks for lunches)
- Wild Rice or Quinoa
- Cottage Cheese (I usually go Fat Free or 2%)
- Carton of Egg Whites1 gallon organic skim milk (no antibiotics; one of the things I HIGHLY recommend getting organic)
I know what you’re thinking: I go through a HELL of a lot of food in a week. In fact, truth be told, I may need to go back another time during the week to supplement the list. Since I eat a small meal every 2-3 hours, it’s necessary to stock up on the good stuff to avoid having to hit up the vending machine or cafeteria at the hospital.
So…what’s in YOUR cart?


I'm not a fan of Oatmeal Raisin cookies but my husband is, so I decided to make him some for Valentine's Day. I don't know if it's because I have a total weakness for homemade deserts or because I made these from scratch but they are REALLY GOOD. So good that I can't resist them and that is bad.
Since I was on a roll, I went on to make another favorite of his; Chicken and Dumplings for dinner. You got it, not a fan of that either. The only recipe I had on hand and that he was used to was from a Bisquick cookbook. I couldn't do it. I couldn't do the can of cream of chicken soup or the frozen vegetables or the Bisquick. Ewe. I jumped onto Pinterest and found a Martha Stewart version. You guessed it, not only was it fun to make it was actually quite tasty. I liked it. Hubby liked it so much, he took leftovers to work for lunch the next day.
So now I'm onto a cookie detox and ready to get back on the wagon: finding and making Paleo recipes, especially Paleo deserts. I must because I am really liking this cooking and baking and experimenting thing and I have this issue where I feel the need to


Clear sweet and sour chicken
Stefan made the most amazing sweet and sour chicken last night. Just like the real thing, except with a clear sauce and from your own stove. Delicious.
- 1kg skinned and de-boned chicken, cut into bite-sized pieces
- 1 cup all-purpose flour
- Fresh ground black pepper, ground ginger and garlic powder to season flour (you don’t need a lot)
- 1/2 cup milk
- 2 eggs
- Vegetable oil
- 1 green bell pepper, washed, seeded and cut into bite-sized pieces
- 1 large onion cut into bite-sized pieces
- 2 medium carrots, peeled and sliced thinly on the diagonal
- 1 400g can pineapple chunks in juice (no added sweeteners)
- 1/2 cup reserved pineapple juice (from the can of pineapple chunks)
- 1 cup water
- 1/4 cup brown sugar
- 1/4 cup white wine vinegar
- 3 tablespoons lemon juice
- 2 rounded tablespoons corn starch mixed in enough cold water to make a slurry
Directions for the chicken
When cutting the chicken into bite-sized pieces, remove any fat, gristle or connective tissue. If the chicken is soft-frozen or almost thawed it is easier to cut. In small frying pan, add vegetable oil until +/- 10mm deep. Heat to deep-frying temperature.
Mix eggs and milk in a bowl. Beat until well combined. Place the flour and seasonings in a shallow bowl and mix. Dunk the pieces of chicken in the egg and milk mixture and allow the excess to drain. Dredge the chicken pieces in the flour, coating thoroughly. Drop pieces into the hot oil and fry until a deep golden brown. Turn as necessary to cook evenly on all sides. Remove to paper towel covered plate to drain. Repeat until all chicken pieces are cooked and set aside until assembly.
Directions for the sweet and sour sauce
Place the pineapple and water in sauce pan, heat over a low flame. Slowly add the sugar while stirring. When the sugar has dissolved slowly add first the vinegar, then the lemon juice whilst stirring. Add corn starch slurry and stir while heating. Bring to a boil. Stir constantly until thickened and almost syrupy. Remove from heat and set aside.
Note: You will be judging the thickness of the sauce while it is hot. It will thicken considerably when it is set aside and cools. When added to the vegetables the moisture will thin the sauce up a bit. Set aside some reserve pineapple juice from the can to adjust the thickness of the sauce to your liking.
Assembling the dish
Add a little vegetable oil to a large frying pan or wok. Bring to frying temperature over medium heat. Add vegetables (but not the pineapple) and cook. Stir frequently until onions begin to caramelize. Add the sweet and sour sauce and continue cooking and stirring until vegetables are tender and sauce has re-thickened (should cling to the vegetables). Finally add the pineapple and chicken, folding into the vegetables and sauce. Simmer until heated through. Serve to a hungry family!


Easy Food & Drink Ideas for Your Labor Day Gathering
Photo credit: completelydelicious.com
Who doesn’t love a national holiday? It’s a great excuse to hang out with friends and family and just relax. Sounds great, unless you are the one throwing the party or having to bring a dish. That sense of relaxation can quickly be replaced with stress. We want to help you make your party easy, so you can relax and enjoy your guests and the day.
Everyone likes a good sandwich at a picnic. It is easy to eat and avoids the neat for utensils. Our favorite is a DIY Hamburger & Sausage Bar. Prep all the meat in advance and cut up tomatoes, onions, lettuce and all your favorite condiments and buns. If you want to get fancy you can add avocados, pickled onions and more. Enlist someone that will be at the party to be the BBQ Master, and bam! You got your meat!
Photo credit: Dan Gold
You really cannot go wrong with salads, but the trick is to find recipes that can make it through a warm day without spoiling. Here are a few ideas that will win everyone over.
Potato Salad - This recipe is a variation on the traditional mayo based potato salad and it will not disappoint.
Boil 6 gold potatoes until tender and cool. Dice potatoes in large chunks and set aside. Chop ½ red onion and ⅓ cup parsley separately and toss on top of cooled potatoes. Make a vinaigrette with ½ cup olive oil, ⅓ cup red wine vinegar, salt, pepper and a tablespoon of dijon mustard. Shake well. Pour vinaigrette onto the potatoes and toss all ingredients delicately to not break the potatoes. Be sure to taste before serving as potatoes often need additional salt.
Variation: Add pre-cook, crumbled bacon and toss well.
Kidney Bean Salad - Simple, tasty and quick to make.
Rinse can of kidney beans and place in your serving bowl. Chop ¼ cup parsley and ⅓ cup red onions separately. Make a vinaigrette with ⅓ cup red wine vinegar, ½ cup olive oil, salt and pepper - shake well. Toss all the ingredients. Refrigerate before serving.
Variation: Add frozen corn, peppers, avocados and diced tomatoes to this dish to make it more colorful and substantive.
Quick tip - if you decide to make the potato and bean salads, consolidate the prep work. For example: chop all the onions at one time; chop all the parsley at one time, make a bigger batch of vinaigrette.
Photo credit: jessicagavin.com
Broccoli Salad - Colorful, healthy and you can mix it up any way you like.
Chop 6 cups broccoli into small pieces and place in a colander. Pour boiling water over it to quickly soften them and set aside. In another bowl add 1 chopped bell pepper, orange or red, 1 cup red grapes cut in half, ¼ cup cheddar cheese cut into small cubes and ⅓ cup toasted cashews and set aside while you make the Lemon Tahini dressing. Mix the following in a blender until creamy: 1/4cup tahini, ¼ cup lemon juice, ¼ cup white wine vinegar, 2 tbls olive oil, 1 tsp Dijon mustard and 1 tsp honey. Once complete, mix the broccoli in the dressing and coat well. Before serving mix all the remaining ingredients together with the broccoli. Refrigerate and serve. (recipe courtesy of Sunkissed Kitchen)
There are so many great store available pies, cakes and more these days, you can just buy your way into relaxation, but if you want to DIY, below are a few simple and delicious options.
Fruit Platter - No one can resist a fruit platter on a hot day. Make it simple and delicious.
Cut a watermelon in easy to handle slices and spread it in an array on a serving tray. Wash some strawberries and blueberries and sprinkle it on top of the watermelon. Add any additional fruits. Variation: Add a bowl of melted chocolate for guests to drizzle over their fruit.
Summer Berry Trifle - This is one of those dishes that is sure to impress and looks like you spent hours laboring, but is simple and delicious!
Get a trifle bowl and set aside. In a large bowl add 1 quart strawberries, hulled and cut in ¼ slices, 1 pint raspberries and 1 pint blueberries. Heat ¾ cup seedless raspberry jam in a large bowl in the microwave for about 1 minute until hot and liquidy. Add heated jam to the berries and toss to coat and set aside. In a large bowl whip 1 ½ cups cold heavy whipping cream untl stiff peaks form and set aside. In another large bowl beat 16oz cream cheese (softened at room temperature) with 1 ¾ cups confectioners’ sugar until smooth and creamy. Beat in 1 tsp vanilla extract, then beat in ⅓ of the whipped cream. Using a large spatula, fold in the rest of the whipped cream until well combined.
Grab your trifle dish, and cover the bottom with a layer of ladyfingers or white cake. Follow with ⅓ of the berry jam mixture (including ⅓ of the juices), then ⅓ of the cream. Alternate, ending with the cream cheese mixture. But on the top layer, leave a 1” border around the edge showing the fruit beneath. Garnish with reserved whole berries and a fresh mint spring. Refrigerate at least 8 hours or overnight before serving(recipe courtesy of Once Upon a Chef)
If you go on Pinterest, the enticing drink concoction ideas out there can get us all excited, but the reality is that there are a ton of wonderful drinks that are store bought these days. We recommend, getting a couple of fun big ice buckets, filling them with ice and having a mix of libations:
Beer - There are so many varieties, don’t be afraid to mix it up. Get a variety of IPAs, Lagers Porters, Stouts, Wheat beers. There will surely be something exciting for the beer drinker.
Wine - Get a variety of Reds, Whites and Roses to please our wine drinker guests.
Mixed Drinks - Keeping it simple, get some canned cocktails. There are a variety of brands and flavors out there that go perfect in that big ice bucket.
Non Alcoholic Drinks - Be sure to get a variety of N/A drinks from water to sparkling flavored beverages to keep everyone well hydrated.
Hope these recipes help make your party prep easier. Now all you have to do is get that outfit ready. Don't worry, because we have you covered with our guide on what to wear to look fashionable and feel comfortable at your Labor Day gathering. Whatever you do have a wonderful Labor Day weekend!


Make pasta according to package, drain and set aside.
In a medium size sauce pan, add the milk and cook until simmering, making sure to stir constantly so it doesn't burn on the bottom. Whisk in flour one tablespoon at a time. Whisk until no lumps remain and milk begins to thicken.
Stir in salt and ground mustard. Add in cheese, one cup at a time. Make sure cheese is melted and incorporated before adding the remaining cups of cheese. Stir in the butter.
Stir to incorporate all ingredients until smooth and let cheese mixture bubble a little.
Pour cheese mixture over pasta and stir to coat. Add any additional salt if needed.
Serve and enjoy!


Whole food comparisons
Something to think about…… I want you to think of foods from the earth, and foods that we get from animals as well. Think about the varieties of fruits and vegetables and nuts and seeds, so on and so on.
Now I want you to think about Macro-nutrients like fats, carbs, and proteins. Which isn’t hard to think about since everyone who is semi health conscious already does. Now, something that i have been doing some pondering on is the correlation of the Standard American Diet and how it thrives off of both high carb and high fat foods (not to mention all the trans fat oils, sodium, sugar, and preservatives). Yet, when you think of plant or animal foods you can see that almost none of them where created to have both substantial carbs and fats together. If something like a banana or and apple is naturally high in carbs and fiber than it is naturally low in fat. And to contrast, something like an avocado or a piece of animal meat is naturally high in fats, than it is naturally low in….. You guessed it!!!! Carbohydrates !!!!!!
So in seeing this logic it is only natural to conclude that a high fat meal we should try to keep low carb with lots of veggies and butter or healthy oils, and a typical high carb meal we should try to avoid high fats mixed into to our carbs, that we can see by S.A.D. that cause so many issues.
The key is insulin! Carbs produce a stronger insulin effect than fats and protein. And since carbs will be first in line to get used once they are ingested that leaves the fat just hanging around so insulin, being like the mail man who has to separate and distribute all the mail, automatically sends it to the liver to convert from free fatty acids into triglycerides. AKA Fat storage. So to keep from having a bunch of free fatty acids floating around your blood when insulin is most present means to separate your high carb and high fat meals. This means stop eating hamburgers and fries, pizza, donuts, and all the other crap you know your not supposed to eat. But look at it also from the perspective of health food. Like full fat yogurt and granola, or banana and peanut butter, or peanut butter and jelly, or trail mix that has nuts and fruits or candies (the worst), or my least favorite to avoid is guacamole and organic chips!!!
If weight loss is your goal than you can do well to avoid mixing these macros together. Best practice is to avoid carbs for breakfast at all costs to keep your fat burning going from the nights fast. Then eat carbs and lean protein for dinner, adjusting your carbohydrate amount based on your activity level that you achieved that day.
Questions? Feel free to email me at firstname.lastname@example.org


Hotel Residenz Immenhof
Enjoy Palatinate specialties and much more at the Weinhotel Immenhof
Experience in the Restaurant "Freudenstein's Palatinate culinary art at its finest at the Weinhotel Immenhof. Let the talented chefs spoil you with delicious dishes - always prepared with fresh ingredients from the region. Whether it's a rich breakfast or a fantastic dinner menu - browse through the varied Menu and you will be thrilled.
Enjoy your delicious meal in the restaurant or on our beautiful Sun terrace. Freudenstein's cozy design and the view of the greenery create a unique atmosphere - for vacation dinners or family celebrations. End the evening in the cozy hotel bar.
At the Weinhotel Immenhof you can expect Palatinate specialties, seasonal highlights as well as creations from all over the world. Our kitchen team will be happy to fulfill your individual wishes. Our staff will take into account any allergies, intolerances and personal preferences. Book your favorite table at Freudenstein's Restaurant in the Immenhof wine hotel now. To do so, use our practical Table request, call us or send us an e-mail.
What other guests say
A beautiful, well-maintained and clean hotel with a family atmosphere. The staff is very helpful and friendly, you immediately felt comfortable - like home. The breakfast is delicious and extensive, the food in the restaurant very tasty. Ideal for a trip through the Palatinate.
Family business with heart, charm and style - mega delicious breakfast and excellent dinner. It's all about the little things and they are just right here. Great sauna area and good pool. The wellness program with Mrs. Strobel was also great!
Great wedding anniversary weekend! The wedding day offer has fully met our expectations. The special care for our day was really very commendable. We felt absolutely comfortable for the 3 days. The staff was courteous, the service without complaint. Also the culinary offer was again excellent. Many thanks to the entire Immenhof team!
Celebration with colleagues - Very friendly and helpful staff. Very attentive and competent service - especially the dinner staff. Excellent food with good and appropriate wine recommendations. Beautiful, clean and spacious rooms. Unfortunately there was no time for the beautiful wellness area. Will certainly come again.
Recommended hotel in a good location - We stayed at the hotel for a weekend and had a pleasant stay. There was a good breakfast - with champagne and salmon on Sundays. Dinner on the beautiful terrace was also delicious. With the Pfalzcard you could use the nearby beautiful outdoor pool for free.


Vamonos a Alana's
Vamonos is a residency at Alana's coffee roasters in Marvista, making it the place to be for the best cup of coffee and breakfast in town. Walk your dog down to the coffee shop and pick up your favorite breakfast bite and cup of coffee to start your day. You can work and relax, order lunch from your phone with our contactless ordering system.
Tag us #VamonosLA
STAY IN TOUCH!
Location & Hours
We are currently doing pop-ups. Follow us to see were we wil be next.
Join our mailing list and we'll keep you posted about what's happening at Vamonos!


Carrabba’s Chicken Parmesan Recipe
To make Carrabbas Chicken Parmesan Recipe, you’ll need the following Ingredients.
- 4 chicken breasts, boneless and skinless, halved
- 1/4 cup Italian Seasoning
- 2 whole eggs, beaten
- 2 cups marinara sauce
- 4 slices provolone cheese
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1/2 cup bread crumbs
- 1/2 cup flour
- 1/3 cup Parmesan cheese, grated
- 1/2 vegetable oil
- fresh basil, thinly sliced for garnish
Instructions On How to make Carrabbas Chicken Parmesan Recipe:
Preheat the oven to 375°F (190°C).
In a small bowl, mix together the Italian seasoning, kosher salt, and freshly ground black pepper.
Season the chicken breast with the Italian seasoning mixture.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, place the beaten eggs. In the third dish, place the bread crumbs.
Dredge the chicken breast in the flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it in the bread crumbs.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook for about 2-3 minutes on each side, or until golden brown.
Remove the chicken breast from the skillet and place it in a baking dish.
Top each chicken breast with a slice of provolone cheese and a generous amount of marinara sauce.
Sprinkle the grated Parmesan cheese over the top.
Bake the chicken Parmesan for 20-25 minutes, or until the cheese is melted and the chicken is fully cooked.
Remove the chicken Parmesan from the oven and let it cool for a few minutes.
Garnish with fresh basil before serving. Enjoy!
Carrabba’s Chicken Parmesan is a delicious and hearty dish that pairs well with a variety of side dishes. Here are some serving suggestions:
- Pasta: Serve the chicken Parmesan over a bed of spaghetti or penne pasta for a comforting and filling meal.
- Salad: For a lighter option, serve the chicken Parmesan with a side of mixed greens or Caesar salad.
- Roasted vegetables: Roasted vegetables such as zucchini, bell peppers, or eggplant make a great side dish to the chicken Parmesan.
- Garlic bread: Freshly baked garlic bread is the perfect complement to the rich flavors of the chicken Parmesan.
- Risotto: A creamy risotto made with Arborio rice and Parmesan cheese is a great side dish to the chicken Parmesan.
- Polenta: Serve the chicken Parmesan with a side of creamy polenta for a comforting and filling meal.
FAQS For Carrabba’s Chicken Parmesan Recipe
What ingredients do I need to make Carrabba’s Chicken Parmesan?
The ingredients for Carrabba’s Chicken Parmesan include boneless, skinless chicken breasts, all-purpose flour, salt, pepper, eggs, breadcrumbs, grated Parmesan cheese, and marinara sauce.
Can I use a different type of cheese in place of Parmesan?
Yes, you can use other types of cheese, such as mozzarella or provolone, in place of Parmesan in the recipe.
How long do I need to cook the chicken?
The chicken should be cooked for approximately 6-8 minutes per side until it is cooked through and golden brown.
Can I use store-bought marinara sauce instead of making my own?
Yes, you can use store-bought marinara sauce instead of making your own.
Can I make this recipe with chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts in this recipe.
Can I make this recipe in advance?
Yes, you can make this recipe in advance and reheat it before serving. You can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Does Carrabba’s chicken parm come with pasta?
Carrabba’s Chicken Parmesan is typically served with a side of pasta, such as spaghetti
Carrabba’s Chicken Parmesan is a delicious and classic Italian dish with breaded and fried chicken cutlets topped with marinara sauce, melted mozzarella cheese, and Parmesan cheese. The dish is served with a side of spaghetti and is perfect for a comforting and satisfying meal
The marinara sauce should be made from scratch for the best flavor and the cheeses should be freshly grated for maximum taste. With the right technique and ingredients, you can create a restaurant-quality Carrabba’s Chicken Parmesan right in your own kitchen.
Once you’ve followed this recipe, you can experiment with adding other ingredients and making slight adjustments to the recipe as you go along. This recipe is perfect for anyone looking to make a delicious home-cooked meal.
The dish is known for its signature dish, the Chicken Parmesan, and has expanded to more than 170 locations across the United States, Canada, and Mexico.


A student (Samantha Thomas) posted this response to my podcast about music, ontology and epistemology.
I think the way she takes the idea of the metaphor and applies a new one is great. Thanks Samantha! I have also put a reply from another student underneath!
This podcast was great and really got me thinking about the different ways that we can unpack an idea. I’m not sure how helpful this will be as a metaphor, but given I listened to this podcast over dinner I thought I would try and relate it to my meal – beef lasagne.
So, if I were to think about beef lasagne in terms of ontology (a very strange thing to do) and ask ‘what is it?’ then I could describe it in a very scientific way in terms of the exact ingredients, measurements of those ingredients, cooking time, cooking temperature, method of cooking etc. Basically talk about it in terms that a recipe would, 500g of mince, 1 onion, 2 cloves of garlic etc, baked in an oven at 180 degrees for 45 minutes. This answer assumes that there is a single reality about what I ate and is therefore a positivist perspective. And if the ontology of positivism says that there is a single reality that is undeniable, then it follows that the epistemology is about uncovering the truth/answer that already exists (finding the recipe in this case).
However, I could look at my lasagne as a collection of ingredients that were put together by a chef (or a very bad cook), interpreting and following a recipe and using the equipment and utensils at hand. The meal is a result of not only the ingredients, but the way they were assembled, the quantities used, the skill of the chef in following the recipe (what is a dash anyway?) and the type of equipment used (electric vs gas oven etc). Not only that, but each person’s taste buds are different, and so the answer to the question ‘what is it?’ is also influenced by the individual who ate it as well as the individual who made it. And so, with all of these variables, the ontological question ‘what is lasagne?’ could have a number of different explanations and therefore realities. This is an interpretive perspective which accepts that there are multiple possible realities at any one time as the reality has essentially been constructed. So, if the ontology allows for multiple answers to the question ‘what is it?’, then the epistemology has to be concerned with considering all of of these factors, weighing up their importance, and providing an answer to the question based on this interpretation.
If you add in further human meaning to this somewhat ridiculous question ‘what is lasagne?’ and look at it from a vegetarian’s perspective, then their answer to that question might be that it is an inhumane meal that should not be eaten. And if I were Italian, my understanding of ‘what is lasagne?’ might be very different from my own Australian perspective.
Anyway, I’ve got way too carried away thinking about food, and I’m not sure if it is at all relevant to be discussing lasagne in terms of ontology and epistemology anyway…..
And then we got this reply, which I also like:
I really like the metaphor, however, your recipe for lasagne needs some ‘chilli’. Where are the radicals in your approach? There needs to be someone that disputes the name and origins of the meal. I am sure the Greeks were making food this like before the Italians. Actually, there is possibly some “undiscovered’ tribal group in Central America cooking up a meal just like this and they would cook in on an open fire – none of this new age electricity!!!!
Great analogy in your comments


I re-read the Julie/Julia blog today – the original one on salon.com – and it inspired me to make Julia Child’s French Onion Soup. As it turns out I didn’t pay attention to the recipe exactly and wound up making something not anything like Julia’s soup. It was good, but not hers. Anyway … I’ll be posting the recipe and process later. In the meanwhile, here are this Monday’s links.
- For The Love of Cooking posted these Pork Medallions in Cider Sauce … they look pretty good and easy. A nice quick weekday dinner option.
- Cassoulet is something I’ve never made and always wanted to. This vegetarian version looks pretty good and would fit in nicely with my diet plan.
- It’s still cold enough for me to be wanting to make soup and this Roasted Cauliflower Soup from the Tasty Kitchen website looks really good.
- Spicy curry and tandoori recipes seemed to be showing up a lot this week, too. The Chickpea Curry from the Gastronomer’s Guide and Tandoori Marinaded Chicken with Cucumber Lime and Chiles from The Bitten Word both look like something I’d like to try.
- Still looking for that perfect lentil recipe … maybe this Red Lentil Soup from Umami Girl will do the trick.
- Homesick Texan always has recipes that bring me right back to my grandmother’s house in East Texas. The recipe she posted this week for Steak Fingers with Jalapeno Cream Gravy may not be diet food …but it’s sure comfort food.
- And finally this recipe for Chicken Paillards with Clementine Sauce from Bon Appetit looks like a great way to indulge my love of clementines while they’re still in season.
That’s it for the links today. Hope everyone has a good week!!


One of the things that makes me happy is healthy versions of comfort food. I’ve always had a strong intolerance to dairy and sugar sends me a bit loopy so until the appearance of this superfood era I was a bit stuck for desserts. I used to be the wierd kid who had orange juice on my cereal and dry toast.
The above recipe is too good to be true, but it’s true woohoo!!!
- 1 can coconut milk
- 2 peeled, chopped and frozen banana’s
- 6 ice cubes
- 2 medjool dates (optional)
- 4 tablespoons maple syrup
- half a teaspoon xanthum gum
- peppermint essence ( 10-12 drops should be enough, otherwise add until minty enough for you)
- sprinkle cacao nibs or dark choc pieces
- natural green food colouring if you like the green minty colour (some people use spinach for this, but spinach in y ice cream was a bridge too far for me lol)
Literally all you do is pop all of the ingredients except the choc or cacao nibs in the blender and blend until smooth. If using nibs I tend to sprinkle the desired amount into the blender at the end and give it a quick whizz so the nibs are smaller but not too fine.
Pop it in the freezer and voile!
If you ever want a really easy ice cream recipe, just blend frozen banana’s. That’s it. It’s yummy! You can always blend in nut butter or cacao powder or chicory/coffee for a swirl of interest.


Hi! Welcome to my blog ‘The Relish Recipe‘. This blog is about simple and easy to bake and cook recipes. If you love baking and cooking, then you’re landed at the right place. Here, i will serve you delicious recipes, which are easy to bake and cook.
I am Soneya, the recipe developer, writer and photographer behind the relish recipe, living in Chandigarh. I am happily married for 8 years, and a mother of two kids. I really like to do food experiments in my kitchen, therefore, I spent a lot of time in the kitchen and trying new recipes. I am a big foodie who loves food very much. I love baking, so I used to bake a lot.
Not a chef, not a professional photographer, not an author and not a professional techie, just a learner, who is learning and trying new things. As i am new to blogging and this is my first blog started in June 2020.
ABOUT MY BLOG
The Relish Recipe is a food blog and here you will find good home cooked meal which are simple and easy to cook. All the recipes are tried and tested several times before the recipes got published on my blog. All the ideas and tricks are shared in each recipe. Most of my cooking is inspired by Indian cuisine although trying different cuisine from all over the world. This blog is filled with baking and cooking recipes, which are simple and flavorful. This blog is for everyone who loves to cook. So, lets go together and have fun in this beautiful cooking journey.
Try out my recipes and do let me know within the comment section given in below.
Follow me on my different social networks
Would like to hear from you! Have a good day!
Thank you for visiting the relish recipe.


With today’s advancement in food processing technology, different varieties of fish food are readily available in stores or even online and they come in different packaging and solid forms like pellets, sticks, and flakes. With the wide variety and selection in different brand names, how do you know you are getting the right food for you fish? Of course you might aim for brand names because basically the most trusted ones should be the most reliable. However, as a responsible owner, you could also take some effort to do your own research. Just flip over to the pack and check for the nutritional content listing and compare among the brands to decide yourself.
Basically based on my own personal experience, try to look for the fish food with highest amount of protein (in the range of 46-60%), fat and fibre (combination of both should be in the region of 3 – 6%) while at the same time having the lowest moisture or ash content (less than 10%). There are also certain brands, which contain ingredients tailor-made specially for growth, color enhancement, while others concentrate on easy digestion (most important for goldfish), so will be up to you to make up your mind on it.
Another thing you should note is that never ever purchase in bulk. This is the most common mistake always made by a pet owner who thinks that buying in bulk can help lower the cost. This is actually not true because the person will actually end up losing more in the long run. Bear in mind that dried and processed foods have a limited shelf-life and generally they are best use within a certain period of time because sensitive ingredients like vitamins and proteins are prone to oxidation and the level will decrease gradually.
So finally if you notice that the color of your fish has started to fade or your fish has becomes less active or are easily prone to fish disease, first ask yourself are you feeding the right type of food for your pet?
Hikari Sinking Carnivore Pellets Hikari Sinking Wafers
Hikari Specialty Goldfish Foods Hikari Algae Wafers


Camp Tilikum Box Dinners are Available for Summer Camp Families!
The Lodge at Camp Tilikum has been serving delicious scratch-cooked meals for nearly 50 years. And although the dining room is closed to traffic due to COVID-19 restrictions, cooks and kitchen staff are still able to offer fully-cooked and chilled take out boxed meals.
Each meal generously feeds a family of 6. Reasonable accommodations for wheat or dairy allergies are available and all meals are nut-free.
Return the completed box dinner order form along with your cash, check, or credit card to the drop-off or pick-up line on Tuesday. The box will be ready when you pick up your camper on Thursday and/or Friday.


top quality grilled steaks including big ribeyes , top-sirloin , wonderful grilled fish such as mahi-mahi , grouper , swordfish . we serve low-country style crabcakes , grilled sauted or blackend shrimp. combinations such as steak and shrimp , grilled chicken breast and shrimp , or seafood combinations such as fish and shrimp or fish and crabcakes .we also have pork loin , bbq chicken , fajitas , quesadillas and daily specials .all entres come with our self-serve 15 item salad bar and baked artisan breads .
all our desserts are prepared here by our award-winning dessert chef pam .
What We Do
at dakota grill we strive to provide the best quality food and service that we can - period.
we accept reservations for parties of 6 or more , all others are first come - first served. call for information on groups larger than 12. our hours are: tuesday through saturday 5 pm till 8:30 ish pm. closed on most major holidays . Sorry we offer no gluten-free menu items other than saute shrimp.


People often say that if you want to start saving money, stop eating out so much. With hectic schedules that can be much easier said than done. Sure, it may not seem like eating out a couple of times a week isn’t a big deal and won’t do too much damage, but the truth is, it all adds up. Luckily, there are still ways to indulge the foodie in you while still saving money. The average American household spends $3,000 a year eating out.1 With a statistic like that, seeking out ways to be cost-effective with your food is critical.
4 Ways to Be a Frugal Foodie
1. Make Your Coffee at Home
This may seem like a small step, but starting somewhere is better than starting nowhere. Every little bit helps, especially if you are getting coffee and breakfast 5x or more per week. The extra money you save by making your morning cup of joe at home can be put towards other things such as a special meal out on occasion. You’ll be surprised how much this small change can help you save so much.
2. Meal Prep and Cook at Home More Often
Once you have the basic necessities for cooking at home such as olive oil, flour, spices, etc. your grocery bill won’t be high as high when you meal prep. Cooking at home will save you money, but this doesn’t mean you can never eat out again. Instead, tell yourself that you will meal prep and cook at home five to six nights a week and treat yourself to a dinner out with friends on the nights that you aren't cooking.
3. Give Up The Extras
Just because you go out to dinner doesn’t mean you have to order multiple drinks, a lavish desert, and numerous appetizers. In other words, you can still eat out but just make some more frugal choices when you order. If you stick to one main entree, you can keep your eating out spending more under control and still enjoy the experience of eating out.
4. Look at The Restaurant Prices in Advance
This tip is crucial to saving money when eating out. If you are someone who has to eat out from time to time but you don’t want to break the bank, make sure to check out the menu ahead of time to make the best choices on what to order once you arrive. This can also help you decide what restaurants to frequent. Maybe you look at the menu ahead of time and realize that the entree prices are a bit out of your budget. That gives you the chance to make a financially smart decision and choose to eat at a restaurant where the entrees are more reasonably priced.
Proclaiming that you’ll never eat out again to save money is slightly unrealistic. The good news is, you don’t have to give up eating out entirely to save major cash. Most Americans eat commercially prepared meals about four times a week. If you make just two of these meals at home instead, you save $936 – almost $1,000 a year!2
This content is developed from sources believed to be providing accurate information, and provided by Twenty Over Ten. It may not be used for the purpose of avoiding any federal tax penalties. Please consult legal or tax professionals for specific information regarding your individual situation. The opinions expressed and material provided are for general information, and should not be considered a solicitation for the purchase or sale of any security.


Dieting has always been a hot topic amongst both male and female no matter what season of the year. For most people, the biggest problematic area is the tummy. Embarassed that your “love handles” are saying hello to the world? Here are 6 simple tricks to instantly feel slimmer: [The tricks below are all based on scientific evidence.]
1. Instead of eating salad, drink some coffee. This is especially helpful if you’re heading to the beach and want to put on that favorite bikini. By drinking beverages such as coffee or tea, it will make you want to hit the restrooms. You will not only dispose of the coffe or tea, you will get rid of all the other excess water in your stomach, making you look instantly slimmer.
”]2. Becareful of foods that contain trans fat. According to Wake Forest University, trans fat has 30% more calories than regular fat. So dieters, trans fat will not only cause a higher chance of getting heart diseases, it will add an extra 30% of unnecessary calories to your tummy!
”]3. The power of whole wheat foods does a great deal to your diet according to a study from Penn State University. The study included 50 dieters where half of them were put on whole wheat diets and the others on a regular dieting plan. When the results came out, all of them lost about the same amount of weight. However, the group that were on the whole wheat diet had an obvious loss in waist size. So even though both groups lost the same amount of weight, whole wheat will help to slim down your stomach quicker.
4. Eat peaches! Peaches can lower chances of diabetes and slim your waist.
5. The flat belly diet. This diet is from the book called “Flat Belly Diet.” It refers to 10 foods that will help you to stay healthy and slim: almonds, pears, dark chocolate, flaxseed oil, macadamia nuts, natural peanut butter, oilve oil, pistachios, sunflower seeds, and walnuts. Although some of these have high calories, but with sufficient amount it will help to slim down your waist.
6. Drink a glass of warm water when you wake up in the morning. This will help to clear your lungs, smooth blood circulation, and lower blood pressure. No matter what, water will always be the best beverage. Try to drink at least 8 glasses of water a day; it will give you better skin and a healthier diet overall.


Greens Plus is a synergistic blend of potent plant foods, and is a complete green supplement packed with all the vitamins, minerals and enzymes that our bodies need to encourage optimum health and well-being.:
Greens Plus has the following organic ingredients:
- Barley Grass
- Wheat Grass
- Alfalfa Leaf
- Orange Peel
- Dulse Leaf
- Beet root
- Lemon Peel
- Dandelion leaf.
No additives, fillers, or preservative
No fat, caffeine, sweeteners, or filler
Easily digested and absorbed by your body
Dietary supplements taken regularly in addition to a healthy diet, promote optimum health and well-being.


Food and Beverages
Global Pea Protein Market was valued at USD XX Billion in the year 2017. Global Pea Protein Market is further estimated to grow at a CAGR of XX% from 2092 to reach USD XX Billion by the year 2023. The North America region holds the highest market share in 2017 and the Asia Pacific is considered as the fastest growing market in the forecasted period. At a country level, US, China are projected to grow strongly in the coming years due to increasing density of population and funding through Research and Development.
Roquette Frères (France), Burcon Nutrascience Corporation (Canada), Cosucra Groupe Warcoing (U.S) are the key players in this market.
High Nutritional Profile of Pea
Low Sensory Properties of Pea
Increasing Demand for Plant-Based Alternatives
The Global Pea Protein Market is divided as Type, Form, Application, and Region. On the basis of Source, the Pea Protein market is segmented into pea protein isolates, pea protein concentrates and textured pea protein in which the textured pea protein segment has accounted for the highest market share.
On the basis of Application, the market is classified into meat extenders & analogs, snacks & bakery products, nutritional supplements, beverages, and others that include meat enhancers and confectionery.
The global market is expected to increase in developing countries due to the presence of emerging economies, a rise in demand for healthy food products, and a high nutritional profile of pea protein. Also, changing lifestyles and growing health concerns in the developing Asian countries are driving the demand for healthy food products, which in turn serves as a driver for the pea protein market. This growth in the demand for pea protein is also due to its increasing incorporation in a wide range of applications such as snacks, beverages, nutritional supplements, and meat alternatives & extenders.
Key Benefits for Stakeholders
Commercial research & development (R&D) organizations and financial institutions
Traders, wholesalers, and retailers
Pea Protein Isolates
Pea Protein Concentrates
Textured Pea Protein
Meat Extenders & Analogs
Snacks & Bakery Products
Key Market Players
Burcon Nutrascience Corporation
Cosucra Groupe Warcoing
The Scoular Company
Yantai Shuangta Food Co., Ltd.
Axiom Foods, Inc.
Shandong Jianyuan Foods Co., Ltd.
(A brief overview of 10 companies is also provided in a report.)
Genesis Market Insights follows in-depth Research Methodology focused on reducing deviation in the collected data. GMI offers the most precise evaluations and projection for the market numbers. GMI engages following Market Engineering techniques –
Detailed customization is also available for you. Further, if the report listed above does not meet your key requirements. Our customized research report will analytically cover the required market information you need which will help you to plan your business decisions.
1.1 Market Vision
1.1.1 Market Definition
1.1.2 Market Scope
2. Research Methodology
2.1. Research Process
2.1.1. Secondary Research
188.8.131.52. Key Data from Secondary Research
2.1.2. Primary Research
184.108.40.206. Key Data from Primary Research
220.127.116.11. Breakdowns of Primary Interviews
2.2. Market Size Estimation
2.2.1. Bottom-Up Approach
2.2.2. Top-Down Approach
2.2.3. Annual Revenue Process
2.3. Data Triangulation
2.4. Research Assumptions
3. Executive Summary
4. Market Overview
4.7. Supply Chain/Value Chain Analysis
4.7. Patent & Standards
5. Industry Trends
5.2. Porter’s Five Forces Analysis
5.2.1. Threat of New Entrants
5.2.2. Threat of Substitutes
5.2.3. Bargaining Power of Buyers
5.2.4. Bargaining Power of Suppliers
5.2.7. Intensity of Competitive Rivalry
6. Global Pea Protein Market, By Type
6.1 Pea Protein Isolates
6.2 Pea Protein Concentrates
6.3 Textured Pea Protein
7. Global Pea Protein Market, By Form
8. Global Pea Protein Market, By Application
8.1 Dietary supplements
8.2 Bakery & Confectionery Goods
8.3 Meat Products & Alternatives
9. Geographical Analysis
9.2. North America
9.4. Asia Pacific
9.4.1. South Korea
9.7.1. Latin America
9.7.2. Middle East and Africa
10. Company Profiles
10.1 Roquette Frères
10.2 Burcon Nutrascience Corporation
10.3 Cosucra Groupe Warcoing
10.4 Nutri-Pea Limited
10.6 The Scoular Company
10.7 Yantai Shuangta Food Co., Ltd.
10.8 Axiom Foods, Inc.
10.9 Farbest Brands
10.10 Shandong Jianyuan Foods Co., Ltd.
(A brief overview of 10 companies is also provided)
11. Competitive Analysis
11.2. Market Positioning of Key Players
11.3 Competitive Strategies Adopted by Leading Players
11.3.1. Investments & Expansions
11.3.2. New Product Launches
11.3.3. Mergers & Acquisitions
11.3.4. Agreements, Joint Ventures, and Partnerships
12.2. Available Customizations
12.3. Upcoming Events (Trade Fair, Exhibitions, Conferences)
No Content Available.


Vega All-In-One Nutritional Shake Chocolate
I started drinking “green” protein shakes several years back by adding Vitamineral Green into a protein shaft and found it worked well for me. I later used Shakeology for awhile and liked it a lot, but it’s pricey. I thought I would try Vega as it seemed to have everything I wanted in a shake and although not inexpensive it’s still a significant savings over Shakeology. I think the taste of the chocolate is good. It doesn’t have much chalkiness which most veggie protein shakes have. The chocolate flavor is pretty mild/bland but maybe because I just mix it with a fair amount of water. It blends easier than almost any other powder I’ve tried; I don’t even need the metal ball for my blender bottle. It could be unrelated, but I thought I had a bit more energy & regularity with Shakelology and Vitamineral Green. The ingredients in Vega seem top notch too, but I wonder if it’s as potent or missing something. Still I like it and am starting my 3rd tub of it shortly.


Through the Keyhole #22: Fresh fruit for fresh thinking
17 June 2016 |
Harbinder Uppal | About a 2 minute read
At AND Digital we are serious about our responsibility to ensure our people are mentally and physically at their best. As part of our wellness scheme within AND Digital, a major part of this is looking at our diets and making small changes to boost our mental and physical wellbeing.
We start our working week with a fresh fruit delivery.
Every Monday, our fruit supplier delivers enough seasonal fruit to both our head office and our seven client offices, so we can enjoy fresh fruit every day of the week. This also means we start off the week with healthy eating in mind.
The benefits of fruit are obvious. But did you know that fruit also activates your brain? The natural sugars found in fruit stimulate the brain to recall information quicker and easier. So for a natural sugar rush, it’s far healthier to reach for the sweet and yummy fruit rather than that chocolate bar!
When meetings overrun or you need a mid-morning snack, our people and clients are thankful for having a fruit basket on hand. Eating a piece of fruit keeps you satisfied and you’re not distracted by a rumbling stomach.
A natural dose of vitamins and minerals throughout the week helps keep our people and clients energised. By providing this free healthy alternative to replace a calorific snack, we are looking after our people’s health and saving them money – it’s a winner all round!Read More From This Author
Senior Full Stack Developer (London)
Champion software quality and technical vision for AND and our clients, work on large-scale projects and help junior and mid developers grow in their roles.I'm Interested
Full Stack Developer (London)
Put your development expertise to work, building remarkable, digital products in Agile environments using a variety of languages and frameworks.I'm Interested
Tech Lead (Reading)
Bring your expert tech knowledge to the table to influence the direction of projects, whilst coaching and your team through engineering best practices.I'm Interested


We are taught in school that trees and plants are necessary for the survival of the planet. Plants contribute to the stabilisation of the environment, the production of food, and the majority of the raw materials used to produce goods that are valuable to people. Medicines, clothing, paper, wood, and other items are among them.
As we can see that trees in general are quite beneficial for our health. However, plum trees are not just a good source of oxygen but they offer us a fruit that can play a vital role in improving our health. Plums are high in fibre and can help with digestive problems.
Many people adore fruit trees, especially plum trees. Among several health benefits, weight loss, encouraging a natural delivery, stimulating blood flow, avoiding macular degeneration, supporting cellular health, combating cancerous cells, preventing influenza, preserving psychological health, improving metabolic rate, helping to absorb iron, maintaining electrolyte balance, promoting clear skin, and restoring hair shine are few that are right there on top.
One should consume organic plums regularly for a variety of reasons. The cancer-preventive properties of this wonderful fruit set it apart from others. A single serving of tangy-flavoured plums is also important for recharging your batteries.
Let’s walk through some of the top benefits of having plums trees and having the fruit on a regular basis.
Perfect for Losing Weight
Fresh plums are strongly recommended for obese people. According to nutritionists, sweet and sour fruit is packed with nutrients required to combat factors that lead to metabolic syndrome. It also includes anti-inflammatory components that can quickly dismantle fat cells, allowing you to lose weight.
Increases Blood Flow
Incorporating plums into your regular diet will improve your body’s blood flow, beneficial to your cardiovascular health. When you eat the fruit regularly, the nutrients help maintain proper blood flow in your arteries.
You can avoid multiple cardiac problems such as heart strokes, atherosclerosis, and heart attacks by doing so. Eating plums, which are high in antioxidants, will help protect your body organs, including your heart, from oxidative stress.
Enhances the Cellular Health
Eating plums will help you preserve your cellular health. It also contains a wealth of minerals, such as copper and iron. These minerals are essential for the growth of red blood cells and the purification of the blood.
Plums aren’t just good for these two things; they also help with blood circulation. Copper is also known to help the nervous system and collagen production. Discuss your primary care provider if you have an iron deficiency and don’t self-medicate.
Safe for Pregnant Women
During pregnancy, nutritionists suggest eating at least 2–3 servings of organic plums once a week. It is one of those fruits that is high in nutrients and has many health benefits. Hence, expectant mothers need to include it in their diet.
Consumption of the fruit regularly will aid in the safe development of the foetus, reducing the chances of congenital diseases. Plums also help to improve the body by enhancing your eyesight, bones, and cellular health, among other things. Plums, which are high in antioxidants, can help you fight diseases and improve your immunity while you’re pregnant.
Boost up Metabolic Rate
Fresh plums, in a single serving, will help you improve your metabolism. It has a good amount of dietary fibre, which helps eliminate toxins from the body. Your metabolic rate is gradually increased as a result of the treatment. When your metabolism is in good shape, it will have a positive effect on your overall health.
Plums are a wonderful fruit with a myriad of health benefits. If you want to reap the health benefits listed above, buy trees online and start eating plums and stay healthy.


To some individuals, a family pet is just as valuable as a child. Taking care of your animal is really important, therefore is giving them the ideal food. Excellent food and the right pet items can assist your pet stay healthy and fit.
Pet nutrition in our market plays a big role in our society although not all people recognize this. The majority of customers think that buying pet products such as canned foods are simply equivalent to the meat that you can feed them every day. They are incorrect. They also believe that the canned foods just include toxic substances and preservatives which can harm the pet's health one day. More of them likewise believe that they only aim to keep it pricey. In the early 1980s, Stuart Berger, MD, declared that soy is among the seven leading allergens. Soy is a compound that causes allergic reactions in animals.
If you desire to provide your pet natural, healthy food, but you do not have sufficient time to prepare raw meals for your animal, you can purchase some of the food items such as those ready-to-eat freezes dried and frozen materials or raw meals. Your animals will love this kind of raw food.
Among the alternatives for feeding pet's raw food is Life's Abundance, which is a natural kibble pet food for your felines and pet dogs . The Life's Abundance chicken meal is made from the very best chickens raised without using steroids or hormones . It contains just natural, healthy active ingredients and is nutrition dense with the important vitamins, fats, minerals and fats which are essential for the best health of your pet dog or cat. It is devoid of active ingredients such as wheat, corn, dairy, synthetic colors or flavors the spin-offs.
Dr. Jane Bicks, have challenged the requirement to increase diseases and bad health in our pets. If that is so, we likewise require to take excellent care of our animals.
If you are looking for all natural healthy pet items, they can be found in the regional pet stores. Sometimes, some foods are not suitable to the family pets that you have.
If you are not pleased with your search, you can try to find the animal products online. It is extremely easy to search for animal items online. This saves your time and you will see a great deal of items that you can select from. Due to the fact that you are accountable for them, do not risk your pet's health.
Excellent food and the best animal items can help your family pet stay healthy and fit.
Many consumers think that buying animal items such as canned foods are simply comparable to the cheapest grain free dog food meat that you can feed them every day. If you want to provide your canine natural, healthy food, however you do not have enough time to prepare raw meals for your animal, you can buy some of the food products such as those ready-to-eat freezes dried and frozen products or raw meals. One of the options for feeding pet's raw food is Life's Abundance, which gluten free dog food is a natural kibble animal food for your cats and dogs . If you are looking for all natural healthy animal products, they can be found in the regional family pet stores.


Adhesive tapes and labels play a significant role in the food and beverage industry. At NADCO® Tapes & Labels, Inc., we understand the demands and conditions for these applications. With the ability to indicate food tampering attempts, enhance visual appeal, and convey information about the food’s composition, adhesive tapes are a great tool for the food and beverage sector.
In our free ebook, we outline the various applications of our food-grade tapes, the many benefits they provide, and the exciting trends we are seeing.
Fill out the form to download your free copy today!


Our business is built on a foundation of thoughtful client relationships.
Per pound of Product being marinated
2 Tbsp. Lemon Juice
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Kosher Salt
1 Tsp Black Pepper, Finely ground
1 Tbsp. of each of the following herbs, finely chopped
4. Chive/Green onion
2 cloves garlic, grated on a mircoplane
Mix and marinate in a plastic bag for at least four hours. Grill on high heat until grill marks are formed. Then turn down the heat to medium low until cooked all the way through. And Enjoy!!!
1 pound Pork Belly, or Port Butt Sliced ¼ inch thick
1 Tbsp. Soy Sauce
1 Tsp Sesame Oil
1 Tbsp. Brown Sugar
1 Tbsp. Fish Sauce
1 clove garlic, microplaned
1 knob of ginger, microplaned
Mix and marinate in a plastic bag for at least four hours.Grill on Medium heat until browned evenly on both sides and tender. And Enjoy!!
20 Serrano Chiles, stems removed and lightly chopped.
3 Large cloves garlic, Smashed and rough chopped.
3 Limes, cut in half.
Salt to taste
1 Molcajete, Mortar and Pestle, or Blender.
1. In the Molcajete add serrano chilies, garlic, and salt and begin smashing until paste is formed and all ingredients are well blended.
2. Season to taste and adjust with lime juice as needed.
2 oz. Tequila, Silver is best
½ oz. Agave, Blue Agave is best
¾ - 1 oz. Lime Juice, more if you want it less sweet.
Salt and Lime Juice for a salted Rim
1 Lime Wedge
1. Add all ingredients to a Cocktail Shaker,
2. Dress your Glass with lime juice, salt and lime wedge.
3. Add ice to the shaker and shake vigorously for 15 seconds.
4. Strain through a fine mesh strainer directly into your empty but garnished glass.
5. Add ice to your glass, drink, and Enjoy!!
20 Green Beans, ends cut off
1 Medium Sized Tomato, cut into bite size chunks
½ Red Onion, Sliced Razor thin
¼ c slivered almonds or pistachio
10 Mint Leaves, torn into pieces
10 basil leaves, chiffonade (finely shredded)
2 Cups Each Arugula, Frisee, Endive
2 cups of croutons
Salt and Pepper to taste.
¼ c Red Wine Vinegar
1 Tbsp Dijon Mustard
1 clove of garlic, microplaned or minced fine.
1 tsp honey/agave syrup or granulated white sugar
¾ c Grapeseed Oil
Salt and Pepper to taste
Instructions for Salad:
1. Blanch Green Beans, in Heavily Salted water.
2. Make Croutons from day old bread or buy ready made croutons
3. Combine Lettuces in a large mixing bowl, then top with the rest of ingredients.
Instructions for Vinaigrette:
1. Combine all ingredients in a mixing bowl, except oil.
2. Slowly whisk in oil, little at a time, until fully incorporated, mixture thickens, and Enjoy!!


Helping Your Child Eat Better
As a parent, you have to know that World Health Organization (WHO) found out that the number of obese children could balloon by the end of 2025. In 2012, WHO recorded 44 million of obese and overweight children. If this does not stop, WHO warned that it will rise to 75 million in 2025. This is indeed alarming.
Let this be an eye opener for all parents. It is not a secret that there are children here in Singapore who are suffering from obesity or overweight. Obesity is a major health issue not only here in Singapore but around the world. It is a problem now and it will continue to be a problem if you do not do anything about it.
Parents have a role to play to keep their child healthy and free from obesity. How can you help your child eat better? Here are some tips:
- Healthy eating plan: You can begin by implementing healthy eating plan. It would be beneficial if you know types of foods that should be limited so your child will not gain weight. For example, do not let your child consume foods that are rich in fats and high in calories. Tell your child to avoid refined grains like pasta and rice.
- Replacing unhealthy foods: You should explain to your child the importance of healthy foods and the urgency to replace unhealthy foods. Encourage your child to eat fruits, nuts, vegetables, poultry, meat, eggs, milk and many more.
- Apply changes: Remember that you are the role model. Whatever you consume, your child will think that it is okay to consume that too. If you are really serious about keeping your child healthy, you have to apply changes in your life. Your child will surely follow your example. If you have to give up drinking soda or fruit juices, do it.
- Other ways: Supporting healthy eating habits is not easy but it is not impossible. It is hard at first but it will get easier as you go along. You have to teach your child to make healthy choices; you can do that by putting nutritious foods where your child can see it easily. You also need to minimize eating in fast food restaurants. More importantly, you can prepare the food personally and eat together with the family.
Explaining to your child about healthy eating or obesity is difficult especially if everything looks pleasant and delicious to him/her. If you consider the things mentioned above, your child will have a better life in the future.


I love the approaching season of fall because of the cozy weather, fashion layers, Pumpkin Spice Lattes (slightly less sweet than they're typically made), and of course, I love fall for the wholesome, yummy food. Lately I've been stocking up on healthy fall recipes. Today while flipping through Eating Well Magazine I came across this delicious recipe and it looked so delish. I can't wait to try it and wanted to share the recipe with you all.
- 1/3 cup unsalted sunflower seeds
- 1/3 cup unsalted pumpkin seeds
- 3 tablespoons flaxseed
- 3 tablespoons sesame seeds
- 2 cups white whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3 large eggs
- 1 1/2 cups buttermilk
- 1 cup rolled oats
- 1/2 cup avocado oil or extra-virgin olive oil
- 2 tablespoons honey or pure maple syrup
Preheat oven to 350 °F. Coat a 9 x 5" loaf pan with cooking spray.
Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop.
Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared loaf pan. Sprinkle with the reserved seeds.
Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 - 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely (or you can leave it in the loaf pan).
Top with your favorite honey or butter (I love Earth Balance Organic Coconut Spread).
* Make Ahead Tip: Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.
recipe via Eating Well


Italian Dinner In The Food Tent
Saturday 11:00 A.M. until 7:00 P.M.
Sunday 11:00 A.M. until 4:00 P.M. (or the food runs out!)
In honor of Mothers' Day, mothers will receive a carnation with their Italian dinner on Sunday.
Adult Italian Dinner: $12.00
Children 12 & Under Italian Dinner (Smaller Portions): $7.00
Over 3,000 Italian Dinners will be served in the giant Food Tent during the two-day Festival. We will have 900 pounds of meatballs and 800 pounds of Italian sausage ready to go, along with fresh spaghetti, salad and garlic bread.
Salad (lettuce with Italian dressing)
Iced Tea Or Ice Water
Payment for the Italian Dinners is by ticket (or coupon) which must be purchased from the Ticket/Information Booth (located near the front of the giant Food Tent). No payment is possible in the Food Tent itself, so please remember to purchase your Italian Dinner tickets at the Ticket/Information Booth before getting in line for the best alfresco dining experience in Oklahoma.
The only drinks available in the Food Tent are Iced Tea and ice water. You may purchase soft drinks from the soft drink wagons (one will be located very close to the giant Food Tent) or one of the food concession vendors located around the Festival grounds, or beer from one of the beer concession vendors located around the Festival grounds, and bring those drinks into the Food Tent to enjoy with your meal.


1 cup high quality whole milk ricotta cheese
3/4 cup flour
3 large eggs
2 tbsp granulated white sugar
1 tsp kosher salt
1/2 tsp baking powder
Nonstick cooking oil spray, for frying
Combine all ingredients (except the nonstick oil spray) in a food processor. Process the mixture for about 45 seconds, pausing here and there to scrape the sides, until the mixture forms a thick batter.
Spray a skillet with nonstick cooking oil and put heat to medium. Use a spoon to scoop up the batter, then pour it onto the hot skillet in a circle the size of silver dollar pancakes, using 1-2 tablespoons of batter per pancake. Spread batter into a thin circle after it hits the skillet.
Fry the latkes for 2-3 minutes on each side until they turn golden brown, but test one to make sure it’s cooked all the way through If the latkes are browning faster than they’re cooking, reduce skillet heat. Serve immediately.
These cheese latkes can be eaten plain or topped with a drizzle of honey. Other toppings include jam or preserves, sour cream, maple syrup, yogurt or agave nectar.
From Tori Avey, Food Blogger (source: "The Times of Israel")


Peanut butter is a favorite to spread on toast for breakfast. Peanut butter is usually a staple food for many Americans and approximately 75 percent on the households in the United States use a jar of peanut butter, in line with PeanutButterLovers.com. Fiber not just keeps you feeling full, as well as improves heart health. Fruit, vegetables, whole-grains and beans are perfect options for fiber. Should you be unsure, speak to your doctor before mixing yourself a drink. May people are familiar with the relief effect of alcoholic drinks, but making vodka your drink of choice might provide scientifically measurable benefit. As powerful antioxidants, polyphenols may improve healthy cell survival, induce cancer cell death and stop tumor growth, in line with articles published in “The American Journal of Clinical Nutrition” in January 2005. Based on the National Institute of Mental Health, effective therapies exist to treat every one of these issues, enabling you to ensure you get your life back to balance. To settle healthy and stay on top of your game, you will want uninterrupted, restful sleep.
Healthy Oil for Popcorn
Fiber can also reduce potential for diabetes and heart related illnesses. On top of that, fiber in food slows digestion, assisting you to feel full longer, aiding in weight management. Similar to the ripened yellow banana, the green banana is rich in potassium. In case you are quickly, throw all the food groups inside of a blender to make a smoothie. Fruit and yogurt are obvious ingredients, but a number of oats, a tablespoon of flax seed leaving of baby spinach can make the beverage extra nutritious. Peanut butter provides protein, iron, fiber and vitamin e antioxidant. A very high-sodium diet can boost your blood pressure, so choose low-sodium peanut butter. Seek out all-natural varieties without cholesterol-raising trans fats from partially hydrogenated oils. Healthy chicken stir fry commences with boneless, skinless chicken breasts. Compared to other chicken parts, boneless skinless breast meat has the fewest calories, fat and cholesterol. When joined with other healthy ingredients, you can create a good stir fry meal. Green tea extract seemed to be the top, exhibiting one hundred percent tumor growth inhibition, but unprocessed honeybush extract was your second most efficient, exhibiting 90 % tumor growth inhibition.
Losing some fiber by peeling and mashing potatoes would possibly not appear like a large deal, but dietary fiber plays a crucial role within weight loss and digestive health. Selecting a natural sweetener, like honey or maple syrup, can give you the sweetness you?re after while supplying you with some many benefits. Fat which comes from fish includes polyunsaturated omega-3 fatty acids, that are heart-healthy. Find whole-wheat or whole-grain bread that is not going to contain high-fructose corn syrup, which is associated with diabetes and may also promote an increase in weight and obesity. This food has 191 mg of sodium and can serve as a good source of thiamine and selenium, with 11 and 10 percent with the daily recommended intake, respectively. Thiamine is extremely important on your neurological system and muscles, and selenium keeps your thyroid functioning correctly. Whether ham can be your favorite Easter treat or even a regular indulgence, it isn’t one of many healthiest meat options. Ham provides a great deal of protein plus some minerals and vitamins, however it is also full of both sodium and fat, http://www.compas-ict.eu/. When you eat breakfast, lunch and dinner, you could possibly choose different foods at each meal, providing overall variety.
Take corn to be a method of obtaining beneficial vitamins, particularly vitamins C and B-5, otherwise known as ascorbic acid and pantothenic acid, respectively. Both vitamins help activate enzymes within your cells, including enzymes your brain cells need to make chemicals linked to nerve communication. Fortunately, you will get the center-health advantages of omega-3s without eating fish. “Various types of foods already have omega-3s included with them,” said Bannan, including milk, eggs, yogurt, cheese, cereal, tortillas and granola bars. Cardiovascular Health In a racquetball game, the user maintains high heart rate levels for any prolonged period, often within a constant rate of 75 to 85 percent in the maximum heart beat, which raises the aerobic capacity. Other benefits can be antimicrobial and anti-parasitic activity, digestive health insurance and high blood pressure reduction. Choose Ceylon over Cassia It is actually probably OK to implement smalls amount of cassia occasionally. But for anyone who is a day-to-day user, its smart to get out Ceylon, or ?true? cinnamon. Natural Path Online suggests drinking 8 oz. of unfiltered apple juice mixed with 20 drops of hydrangea root tincture daily nearly four times for 3 weeks to improve kidney health.


Drying is one of the methods to keep the substance from spoiling. There are many drying methods, such as sun drying, boiling, spray drying and vacuum drying. However, most of the volatile components will be lost, and some heat-sensitive substances such as protein and vitamins will be denatured. Therefore, the properties of the dried product are quite different from those before drying. The freeze-drying method is different from the above drying methods, which can preserve more nutrients and the original shape of the food. Freeze-dried pet food is a pet food production process based on the characteristics of freeze-drying technology.