One of the best things about Italy is the food. And one of the best things I had while I was there was a caprese — it’s a really simple sandwich, but SO delicious! It was mozzarella, pomodoro and pesto on grilled focaccia bread OH MY GOSH– morire! (that means “to die for” in Italian)
I also loved the gelato– my favorite was to get a combination of coconut, pistachio and chocolate YUMMY!! Joy, my friend, traveling companion and Italian professor says that one MUST have gelato at least one time everyday while they are in Italy. I think they should have it twice!
On our last night in Florence, we ate delicious desserts! Here is a video to make your mouth water:
Here’s a picture of me with Joy and Lindsey — another one of my travel mates:


Our customers praise our USDA certified organic mushrooms for their taste and texture. We currently offer the following locally grown mushroom varieties:
Keiki Portabella (above left)
Our Keiki Portabella mushrooms (more commonly known as Crimini mushrooms) have a lighter flavor and crisper texture. Price for 10 pound case: $80
Tūtū Portabella (above right)
Our large Portabella mushrooms are a minimum of 4” in diameter and rich and robust in flavor. Price for 5 pound case: $45
We offer competitive prices and on-site weekly delivery on Mondays and Fridays, and we will work with you to determine the best schedule for your business needs. We want to make sure that you are happy with your purchase and guarantee the quality of our product. Our goal is to develop long-term partnerships with our customers and we welcome your feedback on how to make Small Kine Farm a healthy fit for your business or community needs.
Contact us: By email to: smallkinefarm(at)gmail.com or phone us at (eight zero eight) Two Six Two – Two Seven Two Four.


Since the weather here has been super lovely out (rainy mostly but hey that’s Florida) we decided to invite my sister and her kids over for a pool day. Then my husband said he wanted to grill up some burgers at the pool. Then we invited more people and more people and more people. So BBQ at the pool became BBQ at our apartment and then pool afterwards. It was too much to carry down to the pool and by the end it was just Hubby and I who made it to the pool.
Vegan BBQ?? Most people would think that means cardboard tasting food but it does not at all. Our food is amazing tasting. I was really super excited that everyone tried our burgers and it seemed like they enjoyed them too. We don’t force our lifestyle on anyone but when people come over our house they either 1 bring their own food if they want meat or 2 eat ours. I’m glad people try ours and I love there honest opinions. I want people to tell me if our foods sucks or what they think so I know for next time what too have or not to have.
Here are some highlights of our party and what we had.
Burgers – Vegan Boca and Gardein black bean and chipotle burgers. (We get both at our local Bjs. They just started stilling the Gardein ones. soooo good)
Buns (We get Cobblestone because they confirmed to us that they are vegan)
Chips and Salsa
Pita Chips and Hummus
Pickles, Tomatoes, Lettuce, Ketchup and Mustard.
Dump Cake for Dessert ( will follow in another post)


Brunch burrito or pan-fried mushrooms on local sourdough? With a daily selection of delectable cakes and brownies, fabulous made-to-order flatbreads, tarts, tortillas and hearty soups & salads, Chapel Arts Cafe now has more to offer than ever!
Open for coffee, breakfast and brunch from 8.30am and serving until 7pm Monday – Saturday.
Plus Sunday opening 10am – 4pm.
Come and enjoy a pre-gig dinner and bottle of wine before heading upstairs to your amazing local venue, Chapel Arts Centre.
Acoustic music every Friday from 5-7pm featuring many of the best musicians from Bath’s vibrant acoustic music circles.
Hot vegan food and drinks served. An ideal environment for a meal to get you in the mood for the upstairs events.
Cafe Tel No: 01225 920256 (for all enquiries and to book a table in the evening).


We are all looking for that perfect breakfast, you know the one that is easy to make, super healthy for us, but doesn’t taste like it, and maybe something the whole family will like (imagine that!). And I think I figured it out, a good old breakfast smoothie. Believe me, I wasn’t on board at first when it came to smoothies. I thought making smoothies was a hassle, it had too many complicated ingredients, I was worried I wouldn’t be able to make it taste good everytime, plus who wants to listen to blend every morning. It wasn’t until I cut out a few foods to help manage my symptoms, that I turned to smoothies. All my other usual breakfast options were no longer options so I decided to give smoothies a try and I never looked back.
I think they are great for a number of reasons:
They are a super easy way to pack a ton of nutrients into your breakfast. Whenever I have a smoothie, I know I am covered, so if I don’t make the best choices for my other meals I’m not worried.
They keep you satisfied for a while. I used to be the type of person who would be looking for snacks an hour or two after breakfast, but if you find the right smoothie recipe with lots of fibre, protein and fat, you will be full for hours.
They are super easy to make. Once you get used to making them, it takes less than 5 minutes to toss the ingredients together and blend them up. Plus I usually make 2-3 at a time so I am ready to go for the next few days.
They are so versatile. You never get sick of smoothies because there are endless flavor options. You can switch up a single ingredient and it tastes like a whole new treat.
They are great for on the go. I don't recommend eating on the go, but let’s be real, it happens. And smoothies are great options when it does. I have an hour commute in the mornings so, I often bring my smoothie in with me and slowly enjoy it as I go.
They are great for people with dietary restrictions. There are so many different recipes and easy ingredient swaps you can make to find a recipe that works for you.
So I know the idea of making smoothies is intimidating, never knowing what to add and how much of each ingredient, but you don’t have to fret. I have some tips to help you build the perfect smoothie. It is all about finding a balance between protein, fat and fibre and making it tasty while you are at it.
Here is my formula for a delicious and nutritious smoothie:
Start with a fibrous veggie base. My go-to is usually leafy greens like spinach, kale or even mixed greens, but you can opt for cauliflower if you find a green smoothie is too much.
Add in some fruit. I try to aim for as much colour and diversity as possible because that way you are getting a variety of nutrients. I often add frozen berry mix (hello nutrients and antioxidants) and whatever I have on hand like apples, pears, peaches or bananas.
Be aware of the amount of fruit you are adding. Everyone has the tendency to fill our smoothies up with a bunch of fruit, because there is no denying it is going to taste delicious. The only thing is, it can easily add up to a lot of sugar. Although its tasty, it can send your body into a blood sugar rollercoaster where you crash shortly after, leaving you feeling hungry, irritable and fatigued. You can limit the amount of fruit you add and you can also try to avoid high glycemic fruits, like watermelon, grapes, pineapple and bananas, because those fruits are more likely to cause blood sugar spikes.
Add in a source of protein. To be honest, I usually add a protein powder because that way I have a better understanding of how much protein I am actually getting, but I love to add a whole food source of protein as well. It can be nut butter, like almond or sunflower, nuts, like cashews or seeds like chia seeds, pumpkin seeds, or flax seeds.
Add in a source of fat. My go-to option is to add in avocado, fresh or frozen, because it makes your smoothie extra creamy, however you can add a bit of oil, such as olive, avocado, or coconut, or you can opt for nut butters, nuts and seeds where you are getting a great source of protein and fat in one.
Add in a liquid base. I usually add in a milk alternative like almond milk or oat milk, however you can always try water or coconut water for a thinner smoothie.
Add in some extra flavours. If you are looking to switch things up or add a little flavour, feel free to add in some extra herbs and spices, like ginger, cinnamon, nutmeg, mint, or basil. Not only do they bring a lot of flavour, a lot of these additives have other great benefits such as being anti-inflammatory or support with balancing your blood sugar.
If you are ready to hop on the smoothie train, but are not quite ready to make you own concoction, check out my recipe book with 10 delicious and nourishing smoothie recipes below!
Want to learn more:
Check our this blog on creating a morning routine to nourish your body.
Check our this blog on creating a morning routine to nourish your mind and soul.
Check out this blog on how stress impacts out blood sugar.
Check out this blog on how to eat to balance your blood sugar.
Check out this blog on the ideal diet for stress recovery.


Meet Chef Kenny
Food is my first love, food drives me and inspires me. My deep appreciation for good cuisine started at a young age growing up in the suburbs of Maryland. I was first exposed to a variety of foods from shopping with my dad at the local Farmer Markets in Maryland and Washington D.C. My mom’s kitchen is where I observed her love for good Cuisine to the dishes she made for family and friends. From reading my mom’s extensive cookbook collection, I knew subconsciously this is where it all began.
I began my culinary career shortly after high school, landing my first job on Capitol Hill. After completing culinary school where I trained with the late French chef Jean-Louis Palladin, I became an Executive Chef working at Hotels and Restaurants throughout the Washington D.C and Maryland region. I embarked a career with Clyde’s Restaurant Group where I was able to showcase my culinary skills for 21 years. As a culinary instructor, I began teaching classes at local culinary schools and with Howard County Parks and Recreation, Prince Georges County, Fairfax County School Systems and Prince George’s County Memorial Library.
I was honored to be the featured chef on the Holland America’s ms Westerdam Caribbean Cruise Line and I have been featured on local TV networks such as CBS, NBC, Fox, local newspapers, The Washington Post, The Baltimore Sun and Radio stations, WHUR and WBAL and chosen to be a guest Panelist at the University of Maryland’s “Creative Dialogue Series” Writing and Celebrating in the African American Tradition.
Allow me to share my passion with anyone who would like to be part of my journey.


So I am sick, wah wah wah, ok now that is out of the way I figured I would pass on my Chai Tea (with a kick) recipe for all that are interested.
No matter what anyone tells you, when you are sick, especially with a Respiratory System Cold/Illness, DO NOT SMOKE AT ALL.
Getting high will make you feel better but there are a lot of better ways to intake than smoking the hootch.
My Weed Chai Tea Recipe - Serves 2
1. Chai Tea of Choice (2 bags)
2. Scoop of Hot Cocoa Mix
3. Scoop of Honey
4. 3 Cups Whole Milk (Soy Milk works just as well)
5. Weed - Ground up - Depending on potency/how experienced you are I would suggest - 1 gram for Lightweights - 2 grams for Novices - 3 grams for Experts
Mix the Milk, Honey, Cocoa Mix, and Ground up Weed into a small pot with a cover and place on High heat on the Stove. Stir occasionally, keep on high for 5 minutes, then reduce to a simmer. I generally simmer for no less than 5 minutes and no more than 10, but you can simmer longer if needed. Take pot off heat and pour through a strainer or cheesecloth into two mugs, place Tea Bag into and serve.
Magic starts happening in about 25 to 40 minutes, lasts 4 to 5 hours.


This past week was super busy for me as usual. I wish I could have worked out more but honestly, it was really hard to make time for my workouts. I had family in town so I feel like I was running around all week trying to see everyone. I need to get better at sticking to my workout schedule even when it gets busy. I start school next week so it's only going to get harder!
I am only going to do one more fitness recap and then my summer fitness challenge will be over. I've loved committing myself to a workout schedule and planning out healthy meals and snacks. I want to continue my healthy habits into my school year and hopefully, create some new goals. One thing that I want to start doing is getting up early every morning so that I can make a healthy smoothie. I have not done a good job eating breakfast every morning and it really annoys me because I just end up snacking. I want to start having either a green smoothie or spinach omelet for breakfast.
One thing that I need to start thinking about is my dinner plans when I start classes again. I work Monday through Friday from 7:30-4pm and then will start having classes from 4:30-7:10 Monday through Wednesday. The biggest issue I have is that by the time I am hungry, my packed food gets all soggy. I may have to invest in a good lunch bag that keeps food cold! Let me know in the comments if you know of any. :)
I didn't work out a lot this past week. I went to a yoga class and did a day of cardio. I hate that I kind of got off-track but this last week will be so much better! Last week I told you guys that I loved listening to audiobooks when I work out. I have also discovered my love for podcasts! OMG y'all. I love listening to sermons and I found this podcast called Breakaway Ministries. I've already listened to two sermons and I love it so far! And it's free! ;)
This smoothie has 2 tsps of alkaline greens mix, 1 cup of strawberries, 1 cup of water, and 1 banana. The strawberries definitely help to keep the smoothie sweet after adding the green mix.
This is what my groceries looked like this week.
For my meal prep I made grilled balsamic lemon chicken, green beans, zucchini noodles, and healthy mashed potatoes. I also made grilled chicken with the coconut aminos seasoning for my dinners. For my healthy mashed potatoes, I use coconut oil instead of butter and pink salt. The coconut oil makes the potatoes super creamy and filling.
These are the seasonings I used. The balsamic is my favorite to cook with!
I get really hungry in between meals so I've been trying to pack healthy snacks for work. The sugar snap peas are so yummy. Also, I like the yogurt ranch dressing but I dont think I will get it again because it tastes too sweet.
I usually get the Larabars but I decided to also grab these Kind bars. These bars are great because they dont have a lot of sugar.
Broke college girl tip: always buy the great value brand k cups. They recently came out with a bunch of different flavors and they are half the price of normal k cups. They taste just as good!
Lastly, I've been eating chocolate rice cakes with nut butter on top as a pre-workout snack.
I know this post was pretty short but I hope you enjoyed my food ideas!
What is your favorite snack to take to work?
How do you stay on track with workouts when your life gets busy?
Have a blessed day!


Lumpia is a traditional food from Semarang, Central Java. Some people eat it as a snack but some people eat it with rice as a side dish.
Granpa, bought some lumpia for us. We always buy this food at same shop, "Lumpia mbak Lien". Because lumpia have various taste and ingridient.
Lumpia main ingridient is bamboo shoots. The eatable Soft and tender bamboo shoots marinate with garlic, pepper and salt.
Eeg, shrimp and chicken are mix togehter with the shoots. Then it wrap with special thin flour pancake. You can buy them for ready to eat or we call it dry lumpia. But some tourism rather to take the wet lumpia, so they can fry it at home.
If you visit Semarang, you should try this culinary


Saint Romain en Viennois
Beverly's Foodie Diary
Une Semaine d'Excesse
Thinking my French was up to the task, I pre-ordered a turkey for our Christmas dinner. In discussion with the butcher, I thought I made it clear I wanted it without stuffing as I would use 'la recette de ma Grandmere'. On arrival at the butcher shop I went into shock when handed a smallish package and was told it cost 110 euros (yes, nearly £100). I'm not good at reacting immediately and so handed over the credit card and went away with tears and anger. I thought I had ordered an ordinary turkey.
Shortly thereafter I learned that the turkey - stuffing included - was a 'Dinde de Bresse', a limited edition, top quality bird raised in the area northeast of Lyon. Volailes de Bresse are molly-coddled, specific breeds of chickens and turkeys, carefully raised with their every whim catered to. Only a few are raised each year and the likes of Paul Bocuse buy them. Hence the high price. And yes, it was a dream turkey. It was so tender the knife almost went through the breast by its own weight.
We unstuffed it, used our own stuffing, and made excellent meatballs with the original stuffing. The bird, about 4 kilos, served 4 adults, offered some leftovers and made a superb soup. It was fabulous but I'm not likely to do this every year! In fact this year we spent 10 euros on a great duck for 2 adults.
This was the season when we finally got some of our local wild boar to cook. Andre said - 'meet me in the car park about 10 pm and I'll take you to ther person who has the boar'. It seemed a fine and mysterious lark. I wasn't really sure what to expect. My worst fear was a whole leg with hoof and fur. And yes, that was what came out of the freezer first. Andre continued the discussion for his own choice of meat while I struggled to think how I would get the hoof off and the meat in the pot. Eventually I summoned up the nerve to say this piece would not do and could we have something else. So we ended up with a superb loin cut. It was cooked in the Alsace manner with sauerkraut and was sweet and delicious. Andre would not go near it as 6 months in Alsace earlier in his life cured him of any desire for sauerkraut.
What happened to summer 2007? Did we starve? No, but we were busy working on the house and, apart from trying new recipes from time to time, we thought less about food. But in July 2008 I was determined to pay attention to the food again. I started with ratatouille. After the previous recipe testing in 2006, I decided that Sophie Grigson's recipe was the best and most consistent. This is the one where the ingredients are weighed and equal amounts of courgette, pepper and eggplant are used. Following Patricia Wells' advice to use smaller tastier vegetables, I chose the main ones carefully and also bought lots of plum tomatoes for the sauce. I set up in the summer kitchen on the terrace and settled down to some slow cooking. The result was one of my best ever ratatouilles and the big potful lasted a couple of weeks and supplemented many meals. Some I froze and used later in the summer.
On our last day in the area, we were stuck in Orange having work done on our car. So I bought fresh ingredients in the market for ratatouille and brought them home to Glasgow. Now a little bit of Provence still exists in my freezer to comfort us on gloomy dreary nights.
I am totally in love with the tomatoes. This time I tried a tomatoe tarte. The tomatoes are skinned and de-seeded, arranged on a crust and a bed of creme fraiche and mustard, dressed with herbs and olive oil and baked. Delicious!
Summer 2006 - The Ratatouille Challenge!
Michael, a good friend from Glasgow, came to stay with us for 2 weeks in June. He brought a set of ratatouille recipes with the intention of trying each to find the best and rapidly settled on a recipe by Jane Grigson. This calls for equal amounts of courgette, aubergine, green or red pepper and onions (500 grams of each). The courgette and aubergine are dusted in flour and sauteed. The pepper and onions are sauteed without flour. The sauce is carefully distilled and reduced from fresh tomatoes.
With tender loving care, Michael made the first batch. It took 5 hours and was the best I ever tasted. But he tried again in order to shorten the time. In about 4 hours he had a fabulous ratatouille. In the second week he tried a third time and reached ratatouille nirvana. It was heavenly. So now we set out a challenge for aspiring cooks who come to visit: can you produce an equally divine ratatouille?
Quintin came to visit in July and worked on a new recipe for ratatouille. He based it very loosely on a recipe by Sarah Leah Chase in her book 'Pedalling Through Provence'. Sarah suggests roasting the vegetables first in order to deepen flavour. She also has the temerity to suggest adding other vegs like potatoe and asparagus. It's quite a shock but Quintin went for it. He roasted potatoes, aubergines, peppers, courgettes and onions. Delia Smith also recommends roasting the vegs so there was a good precedent. But, while neither Sarah nor Delia's recipes called for a true tomato sauce, Quintin decided to add that to the recipe. He cooked down a sauce of fresh tomatoes, the roasted onions and roasted garlic. A small splash of Cotes du Rhone 'La Nyonsaise' was added along with fresh basil. The whole was mixed together and put in the oven for a final blending of the flavours. Thank heaven our heatwave broke in this afternoon and everywhere became much cooler - down to 26 degrees Celsius. The oven heated the kitchen a bit but it was tolerable with the cooler temperatures all around.
In the end, he produced an interesting and varied ratatouille. We agreed that the potatoes, while delicious when roasted and before being mixed in with the other vegs, were not a truly beneficial addition to the pot. The texture was too great a contrast. But apart from the spuds, it was a delicious dish.
Additional ratatouilles were produced by David and later by Muffy. Both were hard-pressed to give it long, loving attention. When caught up in the holiday tasks of locating eagles, running up, down and around mountains, socialising with the neighbours, visiting Roman monuments, it's hard to devote time to cooking. But both produced delicious ratatouilles, one with the seasonal addition of cepes.
For my own part, I found some decaying courgettes in the fridge and needed to do a rescue job. I was trying to work slowly and carefully but, in time honoured fashion, I managed to scorch the courgettes and onions. My tomato sauce was good but meagre, with only one large Russian tomato to use, so I threw in some ready-made tomato sauce. This saved the day, making the ratatouille edible but certainly not a prize-winner.
By end of season, between us all we have used a good number of the local courgettes, aubergines, peppers, onions, tomatoes, garlic and basil. We've enjoyed a variety of recipes and were able to compare a lot of ideas. I've decided that recipes using weights of produce are easier to get right than those saying things like 'take one aubergine.' How big should it be? How can I tell how much is enough? We've had long discussions on the texture of ratatouille, the best ratio of vegetables to use, what secret or magic ingredients to add. We've raised an important question of 'when is a ratatouille not a ratatouille'? This would go for any regional special dish. For example, can we put sausage in bouillabaisse? Fish in cassoulet? How far can one go with a traditional recipe, adapting it for modern ingredients or needs but still able to call it by its original name? When Harry poured champagne freely into the paella, did it change the dish or just make a superb Paella Royale?
Throughout the summer we ate wonderful heirloom tomatoes for breakfasts and in salads. By the end of our stay, autumn was coming and the search for the wild mushrooms began again. The first ones arrived in the Vaison market and we indulged in wild mushroom risotto. Fabulous!
Through the winter, cooking was a huge challenge. The electrician kept reducing the amount of electricity available as he cut off circuits and rooms. The winter was one of the coldest in years. The house was wide open upstairs. The amount of mud and dust from the construction work was unbelievable. The tale of Christmas dinner follow below. By late January I was finally forced to eat out as no cooking could be done at all.
Before leaving Scotland at Christmas, I sought out giblets from a chicken for the basis of the gravy and froze them. I bought a small rolled frozen turkey roast. I also brought some Christmas cookies. Once across the Channel, we bought a combination microwave/oven that would bake, broil and microwave food. On Christmas Day the house was very cold and our electricity supply was down to a few watts. We had a choice of using the oven or using the radiator. I boiled vegetables and made the gravy on the 2-ring gas cooker. Into the oven went the turkey roast. Father Christmas had given me 2 lovely dinner plates in Provencale style. Once dinner was ready, we put the heat back on, opened an excellent bottle of wine and enjoyed our own traditional dinner, our first Christmas in Saint Romain.
Our village is close to Vaison-la-Romaine which has had an open-air market every Tuesday since it was first established by Papal Decree in 1592. Every week the streets fill with vendors of every kind of food, lush plants, new and used clothing, tools, soaps, dishes, tablecloths, linens and every imaginable item in between. The food stalls vary with the season, although vendors keep the same pitches, so that once you know the streets and locations you can always find and get to know your favourite specialists in fish, sausages, truffles, mushrooms, cheese and vegetables. One of the great pleasures for a new arrival is getting to know this market and the other smaller but similar ones in the other villages.
Autumn is wild mushroom season in Provence. With the arrival of our first autumn at Les Colonnes, I was keen to investigate them. So, when my sister and I came for a visit in September 2005, armed with the latest copy of 'Olive' magazine, the BBC Food magazine, plus a French magazine focusing on wild mushrooms, we were ready for the hunt. But when I say 'hunt', I mean hunting through the markets, not fields and forests. We wandered the Vaison market searching for the best displays. Finally, on the last street, we found a display that took our breath away. There must have been a dozen or more varieties, including a magnificent cèpe about ten inches long and six inches wide, selling at forty four euros per kilo. Later in the season the cèpe prices dropped to nearer twelve to fourteen euros per kilo. But this is nothing compared to the price of truffles, the region's true specialty. In December we found truffles in our local supermarket at a breathtaking 990 euros per kilo, putting the cèpe price into perspective.
During our September visit, I went for about two hundred grams of each mushroom type, basing my quantities on my British recipes. We came home from the market with laiture sanglière, cèpes, black trompettes de morte and yellow girolles. With the weather cooling down, stews were in order. Martha browned chunks of beef in olive oil and sweated carrots, leeks, red peppers and garlic. When the flavours had blended she added the mushrooms and 250 grams of a superb tomato sauce made by our local Italian fresh pasta shop, thinned a little with a generous lashing of my best red Côtes du Rhone Village wine, a Séguret Prieuré St Just. About 25 minutes later we served the stew on fresh tagliatelle and washed it down with the rest of the Séguret.
The next evening we tackled a delicious small chicken from the butcher shop: a coquelet. We browned it in olive oil with onion and garlic, then added the laiture, a nice flat-topped orange-coloured mushroom. We flavoured the dish with fresh rosemary and sage from the courtyard garden and a generous dollop of a crisp chardonnay. Served with boiled potatoes, this was another heart-warming meal.
I was also keen to find a way to exploit this mushroom bonanza along with fish, one of my favourite foods. I couldn't think of any recipes or menus that combined fish and mushrooms, so I asked the fishmonger at our local supermarket for advice. She suggested a fresh white tuna steak and girolles. I seared the tuna in olive oil and then sweated the girolles with some garlic. I put the tuna on a warm plate and piled the girolles and fresh parsley on top. You can see the result at the top of this page, served with boiled flat green beans and topped with sweet fresh cherry tomatoes from our garden.
Finally we dealt with the cèpes by using them in our breakfast menus. In the course of the week we made two omelettes from big bright yellow organic eggs. In the first we chopped the cèpes, fried them gently, mixed them with fromage frais and placed them inside the folded omelette. This made for a rich and juicy dish. The second time we had run out of fromage frais so we sautéed the cèpes and cooked them directly in the eggs. This was also delicious. During the summer we serve this breakfast on the terrace with fresh-squeezed orange juice, croissants and baguettes from the bread van, confiture of local fruits, all washed down with generous amounts of fresh coffee. You can't do better than that!
Last update: 20 May, 2014


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Best Advice on Where to Eat in Makati
Are you new in Makati?
Do you want to visit your friends working in Makati?
Have an idea of where to tour your family around the area?
If you’re living or working in a bustling city, you must be familiar with the go-to places to eat in Makati.
At least you’ll know how you’ll spend your free time. Learn about the nearby parks, tourist destinations, highrise buildings, salons, and more.
Afterward, end your day with mouth-watering dishes from the top restaurants in Makati.
Don’t know which food place to choose from? Read this article about the best advice on where to eat in Makati.
Take note of your recommended restaurants in Makati City to dine at. It will come in handy in the future.
Table of Contents
- Toyo Eatery at Pasong Tamo
- 12/10 at San Antonio Village
- People’s Palace at Greenbelt 3
- Black Bird at Ayala Triangle Gardens
- Your Local at Legazpi Village
- Kiss The Tiramisu at Salcedo Village
- Illy Cafe at Rockwell
- Commune at Poblacion
- Refinery (multiple branches)
- Zoo Coffee at Bel-Air
- Poison Coffee & Doughnuts at Chino Roces
- The Belle & Dragon at Don Palanca St.
- Black Market at La Fuerza Plaza
- The Plantation at Salcedo
- Strumm’s at Jupiter Street
- Where to Eat in Makati that is worth Php 50 to Php 150?
- Where to Eat in Makati that is worth 150 to Php 250?
- Miker Chef’s Persian Restaurant
- Lao Beijing/Peace and Happiness Dumpling House
- 8065 Bagnet
- Kenshin Japanese Izayaka Restaurant
- Bon Banhmi Vietnamese Sandwich
5 Best Restaurants in Makati
The City of Makati is surrounded by great and amazing restaurants. Truth be told, there are so many options to choose from. It’s quite a challenge to pick a place where you and your friends can dine. To help you out, listed below are the best restaurants in Makati.
If you’re looking for a Filipino dish, Toyo Eatery is your perfect bet. The place is located at Karrivin, Karrivin Plaza, 2316 Chino Roces Ave, Makati. Call for reservation at 0917-720-8630.
This Filipino Eatery takes the Philippines flavors into the next level. Experience the traditions and techniques while indulging with your cravings. Have a gastronomic experience emphasized with originality, flavor, and finesse.
Toyo Eatery offers different sets of meals: full six-course meals, three-course menu, and a la carte options. Suitable for people who want experiential and finesse dining.
Customer’s Choice of Best Food in Makati is Bahay Kubo Salad and Mayura Wagyu. It consists of all the vegetables in the beloved folk song Bahay Kubo.
12/10 at San Antonio Village
Are you craving for Japanese food? Look for 12/10 at 4986 Guanzon Street, Poblacion, Makati. You may also contact this dining place at 0915-66302823.
Thea de Rivera and Gab Bustos own 12/10, which is a Japanese izakaya-inspired. They are also the owner of the famous The Girl + The Bull located in Parañaque.
12/10 has an experimental approach when it comes with their Japanese cuisine. They fused different and unique flavors to create a delicious meal.
Take note that the restaurant is ideal for an intimate set-up.
Customer’s Choice of Best Food in Makati is Salmon Kushiyako, Katsu Sando, and Spicy Tuna.
People’s Palace at Greenbelt 3
Are you going to meet a long-time friend around Makati? Dine at People’s Palace located at G/F Greenbelt 3-Garden Side, Ayala Center. Reserve a table by calling 02-7729-2888 or 0917-819-4375.
People’s Palace is a modern Thai restaurant within the Garden Side of Greenbelt 3. Very accessible during mall shopping and meet-ups.
The concept of the People’s Palace came from Chef Colin Mackay. He is also the founder of Sala Bistro, Blackbird. No wonder it made a benchmark in Manila’s culinary map for Thai cuisine.
If you’re looking for a refined Thai food setting, the People’s Palace is what you need. But if you’re on a tight budget, better look for another place to eat.
Customer’s Choice of Best Food in Makati is Prawn Spring Rolls, Prawn, Pomelo Chicken, and Coconut Salad, Thom Yum Goong, and Green Chicken Curry.
Black Bird is located in the heart of Makati City. It is found in the Nielson Tower, Ayala Triangle Gardens. Contact them thru 02-8828-4888 or 02-8828-1937.
If you’re looking for both a European and Asian cuisine, Black Bird got you back. It is built with the most high-end interiors in the Metro. Just like Sala Bistro and People’s Palace, Black Bird is headed by Chef Colin Mackay.
You can celebrate special occasions here. Make your mother’s birthday memorable or your wedding anniversary exceptional when you dine at Black Bird. Keep in mind that you can not dine here at the last minute.
Customer’s Choice of Best Food in Makati is the Prosciutto and Melon, Prawn Scotch Eggs, and Blackbird Wagyu Steak.
Your Local at Legazpi Village
The best serving Southeast Asian dishes in Makati is Your Local. It is located at Universal LMS Building, 106 Esteban St., Legaspi Village. Reservation is highly recommended. Dial 02-8823-6206 or 0917-654-3355 on your phone to get a table.
Your Local is popular because its dishes are served with a twist. It is opened by Chef Denny Antonio and Nicco Santos. When you visit the place, you’ll notice how inventive the restaurant’s interior is. Feel the hipster-meets-industrial vibe while you savor the all-day brunch served.
Are you looking for an experimental Pan-Asian cuisine? Your Local got you covered. However, it is not advisable for people with a limited budget.
Customer’s Choice of Best Food in Makati is Chili Crab Buns, Beef Rendang Burger, and Torched Salmon Donburi.
Dine with finesse and class with these best restaurants in Makati. Bring your partner and enjoy the high-class service. Don’t forget to book your table ahead.
Cafes and Coffee Shops in Makati
Filipinos are known to be coffee drinker. It’s like caffeine is part of their everyday meal. Some even have coffee for breakfast and have a decent meal for lunch.
Makati has a lot of cafes and coffee shops to offer. Chill with your friends as you sit down and sip your coffee. Relax and enjoy a delicious pastry while having some me-time.
Wanna know where to eat in Makati with the best cafes and coffee shops in Makati? Here are the top 5 you must try.
Kiss The Tiramisu at Salcedo Village
This place is heaven for ice cream lovers. Hongdae, Seoul, inspires it.
Kiss the Tiramisu is the best ice cream shop and cafe Makati offers. It has luxury desserts, specializing in a combination of tiramisu and ice cream. Plus! It comes in different flavors. They have Matcha, Classic, and Chocolate.
Aside from that, their menu offers so much more. Ranges from cakes to tiramisu pancakes, coffee and fruit drinks, and gimbap.
It’s a must-try to have Strawberry Tiramisu Pancakes and Kissing Coffee.
Indulge yourself with this sweet goodness at Three Central, 109 Valero St., Salcedo Village, Makati. You may contact them at 0998-888-5477.
Illy Cafe at Rockwell
Illy Cafe is known in the coffee industry worldwide. It is one of the pioneers in promoting and creating a premium, high-end coffee culture.
Since it is global, they serve an authentic Italian experience in every cup and bite.
It’s a must-try to have their Cappuccino Freddo and Muffins.
Take your partner with you at the Powerplant Mall, Hidalgo Drive, Makati, Metro Manila, and enjoy what Illy Cafe offers.
Commune at Poblacion
Get your coffee art right at Commune. The place is a community cafe focused on locally sourced coffee topped with famous 3D latte art.
Also, they serve pastries and light meals to match your caffeine.
Moreover, they host special events like open mic nights and poetry nights.
Try out their best-selling Affogato, Grilled Cheese, and drinks with 3D Latte art.
Amazing, isn’t it? You get to enjoy your artistic drink with a little entertainment. Don’t miss it. Visit 36 Polaris cor Durban Street, Poblacion, Makati. Call them at 02-8275-6234 or 0919-859-5848
Refinery (multiple branches)
What sets Refinery apart is its all-day breakfast and brunch items. Not only that, but they also serve international comfort dishes, light meals, and specialty coffee according to your preference.
But wait, there’s more! Wines and cocktails are also included in their menu.
It’s best to order their Orange Infused Cappuccino and Refiner Bread Pudding.
You can find Refinery almost anywhere since it has multiple branches available. But the most visited branch is Joya Tower, 28 Plaza Drive Rockwell Center, Makati.
Zoo Coffee at Bel-Air
Zoo Coffee is a franchise from Korea. From the name itself, you’ll know that it is an international zoo-themed cafe.
A perfect place to finish the paperwork and savor your caffeine while snuggling cute stuffed toys.
On top of that, they serve sandwiches, waffles, pastries, tea, and imported coffee from Korea.
You’d love their Caffe Latte and Double Berry Bingsu.
Stop by the G/F Alphaland Makati Place, Ayala Avenue Extension Corner Malugay Street, Bel-Air Makati, for this coffee shop. Call them thru 02-8772-3824
Another ideal partner for your coffee indulgence is the sweetness of doughnuts. Get the perfect match right at Poison Coffee & Doughnuts.
Uniquely flavored doughnuts like garam masala, vanilla glaze, and egg custard Brulee are available.
Add this new and exciting experience to unexpected flavors from time to time. Chef Miko Asppiras of Scout’s Honor, Freezer Burn, and Le Petit Souffle is their pastry master.
Give their White Coffee and Garam Masala a try. Check it out at The Alley at Karrivin Plaza, 2316 Chino Roces Avenue, Makati. Call them at 02-7752-0327.
Don’t settle for a noisy space with bad lattes. Never compromise your food with unusual dishes.
If you’re looking for some quiet time with your laptop, visit these cafes and coffee shops. Listen to our advice on where to eat in Makati.
High-End Bars in Makati
Aside from fine dining and caffeine satisfaction, Makati has the best bars and clubs you can think of.
It’s not just around Poblacion, alright. It’s all over the city.
Keep in mind that finding where to eat in Makati includes high-end bars.
The Belle & Dragon at Don Palanca St.
Are you up to a classy yet relaxed vibe? Belle & Dragon is what you need.
Be delighted while you have a sit-down dinner with your friends. Grab a chance to meet new people during the fun weekly themed-nights. All of this is possible with The Belle & Dragon. The Brit-inspired sports club is versatile for your night adventure.
Drink safely while enjoying the games prepared for you and your friends. Ask them out at 100 PL Building, C Palanca Street, Legazpi Village, Makati. Contact them thru 02-7652-8828 or 0917-625-8828.
Black Market at La Fuerza Plaza
Black Market is quite popular as Makati’s underground scene pioneer. It features minimalist and industrial interiors. The hottest new DJs and music acts are a bonus.
It is always a good choice to be at Black Market for a night out, especially if you’re looking for new and good music while drinking.
Warehouse 5, La Fuerza Plaza, Chino Roces Ave cor Sabio St, San Lorenzo, Makati is the address you must know. Call them any time at (02) 8403-5019 and (0917) 821-9761.
The Plantation at Salcedo
Are you more interested in live music? The Plantation Bar and restaurant got you covered.
Take note that it’s not only open at night time. They serve meals and drinks 24/7.
What a great place to start your evening. You can also end your bar-hopping adventure at The Plantation.
Try their best offer at 2F ACCM Building, 102 Valero St., Salcedo Village. Contact them first at 02-824-3133.
Strumm’s presents a great jazz bar in Makati.
If you’re looking for a wonderful weekend night, this is the perfect place. Less stressful than your usual night out. Light drinks are often offered.
A friendly way to decompress from a week full of deadlines. Enjoy great food and incredible music as well.
Head to 110 Jupiter Street, Bel-Air, or call 02-895-4636.
Don’t miss the chance to create your social life. Take a quick trip and explore Makati. Experience the legendary Manila nightlife with these high-end bars with the adventure of what to eat in Makati.
Budget Food You can Find in Makati
Makati City is known for its high-paying jobs. Professionals choose to work here despite the distance to their homes.
One way to ease their homesickness is to eat foods their longing for at affordable prices. Good thing there are many options available. Here is our best advice on where to eat in Makati on a budget.
If your workmates prefer food beyond your budget, don’t feel pressured. Remember how you worked hard for that money just to splurge on a Php 500 meal? Follow your food allowance diligently to fit in financially until your next paycheck.
Where to Eat in Makati that is worth Php 50 to Php 150?
If you’re hungry and on a tight budget, you can try out these food joints for your lunch.
People working in Makati are very familiar with Sisig sa Rada. Wanna know why? For only Php 62, you can have rice with crunchy sisig mixed with egg and calamansi. It’s cheaper if you prefer a la carte, only Php 50.
You can find Sisig sa Rada at MetroChef Stall 002, Rada Street, Legaspi Village.
Higher Ground Food Station
One of the busiest food courts in Legaspi or Bel-air area is the Higher Ground (HG) Food Station. It is packed with popular and unpopular food stalls.
Be at HG before noon if you’re a picky eater but on a tight budget. Always remember that the place gets packed easily.
Taste Ate Rica’s Bacsilog at PHP 74 for regular meals and PHP 99 for combo meals. Savour Beef or Spicy Chicken Samgyeopsal from RJ’s Bowl-Gogi for PHP 99 to PHP 109. Try Chicken or Pork Sisig from Sisigan PHP 99.
Check out Higher Ground Food Station at G/F Lepanto Building, 8749 Paseo de Roxas.
Mang Tootz Food House
Mang Tootz is primarily well-known in the UST. Through time, it grew, and now it has a stall in Makati.
Have a taste of their sisig, Bicol express, giniling, and banana-rhuma for as low as Php 99.
Be at Valero Plaza, 124 Valero Street, Salcedo Village, and taste the delicious food at Mang Tootz Food House.
101 Hawker House
Are you up to chicken, noodles, and spicy food? 101 Hawker House is the best choice.
Singapore’s famous hawker food stalls inspire it at an affordable price. Eat Nasi Goreng for only Php 145, Prawn Laksa for Php 140, Hainanese Chicken for Php 130, and Char Kway Teow for Php 130.
101 Hawker House also serves vegan food. All within your budget.
On top of that, you can drink beer for Php 45 per bottle. Make sure to shift hereafter with your workmates.
Bring your officemates to Unit 102 Campos Rueda Building, 101 Urban Avenue for a lunch break.
Kanto Freestyle Breakfast
Woke up late and hungry? Try out the Kanto Freestyle Breakfast. The place serves all-day breakfast meals at an affordable price.
Taste the Vigan Longganisa for Php 132 and New Zealand Beef Tapa for 150. Have a different breakfast set up of Mixed Berry Pancakes for Php 132 and Chocnut Champorado with Tuyo for Php 99.
If you’re near Poblacion, go to 5079 P. Burgos Street and dine at Kanto Freestyle Breakfast.
Where to Eat in Makati that is worth 150 to Php 250?
Want to satisfy your cravings within budget, visit these places and splurge on what to eat in Makati has to offer.
Ramen is one of the top comfort foods, but it’s quite expensive. Luckily, Ramer Kuroda is accessible and affordable.
At the price of Php 180, I can have my Kuro Ramen or the Aka Ramen. Come here and taste the distinct garlic flavor and spicy tasty ramen goodness.
Take note that Ramen Kuroda is at 3/F RCBC Plaza, Ayala Avenue.
Andok’s and Chook 2 Go are far different from Bugong. The latter has a one-of-a-kind roasted chicken. A mixture of Latin and South-East Asian flavors is felt every bite.
Aside from that, Bugong menu Valero is preferred by healthy eaters. Enjoy your Chicken Rice meal and Sides for only Php 160. You may also try their Asian Combo at Php 199.
Bugong has two spots. One is at G/F Valero II Carpark, Valero Street while the other one is at G/F Dela Rosa Carpark 1, Dela Rosa Street.
The Pantree is not your typical food hall. Aside from being budget-friendly, it offers 13 food stalls each serving different cuisines and dishes.
Thai, Korean, Japanese, and Filipino cuisines are ready to serve in The Pantree.
Give chance to the top customer’s choice like Shawarma Beef Rice from Rafik Shawarma for PHP 150, Prawn Phad Thai from Chang Thai PHP 200, and Spicy Tuna Crunch Bowl from Ono Poke PHP 250.
The Pantree is located at JCSO Building I, 119 Dela Rosa cor. Castro, Legaspi Village.
Tai Koo HK Roast
Looking for Hong Kong-style noodles? Get your food at Tai Koo HK Roast.
Appease your tastebuds for meals less than Php 200. Delight yourself of Char Siu Pork and Roast Pork Belly, each for only Php 188. Both are served with bok choy and steamed rice.
Try out their specialty Kong Roast Roast Duck for Php 208 and Soy Chicken and Wonton in Tosse Noodles for Php 248.
Get a Tai Koo HK Roast meal at G/F V-Corporate Centre, L.P. Leviste Street, Salcedo Village.
Where to Eat in Makati that is worth Php 250 and above?
Every once in a while, treat yourself with delicious meals that fit in your food allowance.
After all day at work, end your day with a Banapple meal. It is a very friendly bakery cafe for you. Rice meals, pasta, cake, and pastries are served in huge servings. One order is good for two hungry people.
Moreover, it has an IG-friendly interior. Capture your bonding moments with your workmates and friends.
Indulge yourself with these highly recommended meals. Hickory Smoked Barbecued Country Ribs for PHP 295, Chicken Parmigiano for PHP 275, Baked Creamy Cheesy Penne PHP 255, and Banapple Smoothie PHP 145.
If you’re around Ayala Triangle Gardens, Ayala Avenue, Makati, stop by at Banapple & Cheesecakes.
Señor Apollo was established last 2014. Latin American foods are served in an artsy setting.
The most recommended meal is the Senor Pollo Roast with two side dishes for Php 264. Fried Chicken with two side dishes follows through at Pho 289.
Señor Apollo is just at 5767 Ebro Street, Poblacion.
Celebrate your special occasion without exceeding your budget at Locavore. The place is perfect because of the great interiors and excellent service. Plus, the food is very delicious.
Locavore is a Filipino modern restaurant. It uses fresh ingredients all over the Philippines. Making it an outstanding restaurant. Food is quite expensive but worth it.
Most recommended meals are Mac’s Boneless Fried Chicken for Php 270, Tortang Alimasag at Php 370, Lechon, and Oyster Sisig at Php 400 and Sizzling Sinigang at Php 550.
Drop by Locavore at A1-A2 Three Central, Salcedo.
There are endless food options in Makati. Choose between five-star restaurants to budget-friendly food joints. Always consider your hard-earned money before paying for your lunch meal.
Don’t be sad if you’re eating within budget. There is Php 50 to Php 250 meals that can still satisfy your tastebuds. Surely, you’ll enjoy it more if you bring your friends with you.
Underrated Restaurants in Makati
Everything is within reach in Makati, from five-star restaurants to sidewalk stalls. You can easily satisfy your cravings, from expensive to cheapest.
But hey! Not all high-priced dishes are yummy, right? Some restaurants have high-quality services that are yet to be exposed.
Be one of the first to try out the best-underrated restaurants in Makati.
Be at G-09, Tower 3, Cityland Dela Rosa, Dela Rosa St., Buendia Ave., Makati for Mike Chef’s Persian Restaurant.
Self-trained Chef Mike from Iran and his Filipina wife Veronica manage this Mediterranean restaurant. Their menu offers diverse food like shawarma, kebab, samosa, and hummus plates. Also, Filipino dishes are served such as sisig, chicken, and fries.
And all of these are budget-friendly for about Php 200.
Indulge with the customer’s favorite Joojeh (chicken) and Kubideh (beef) kebab. Both served with rice and grilled tomato. If you’re an adventurous eater, have a sizzling plate of Ox brand with two slices of freshly made pita bread.
Lao Beijing/Peace and Happiness Dumpling House
The right place to be is at Tower 3, Cityland Dela Rosa, Dela Rosa St., Buendia Ave., Makati
Lao Beijing is a 24-hour Chinese restaurant. It serves authentic and affordable oriental food. The place is popular for foreigners. They sometimes line up and wait for their table.
With a very diverse menu, not often seen from the run-of-the-mill Chinese places. Steamed buns, rice meals, and milk tea are worth trying. But the best is their original pork xiao long bao or soup dumplings. Imagine, 8 pieces for only Php 182, and the taste is not even compromised.
Customer’s top choice is their special beef noodle bowl.
Kenshin Japanese Izayaka Restaurant
The restaurant is located at the Ground Floor, The Linear Makati, Yakal Corner Mayapis Street, San Antonio, Makati City.
Kenshin is an Izakaya-inspired restaurant that offers affordable Japanese dishes. The absolute rivalry of expensive plates from restaurants of the same kind.
Their tonkatsu meal set is only Php 299. It comes with a main dish, rice, soup, salad, and dessert. Ramen and curries are also available. You can even make your takoyaki meal.
The customer’s top choice is Kaisen Don, a dish with various sashimi cuts piled on top of Japanese rice.
At 8065 Bagnet at 8065 Estrella Street, San Antonio, Makati City is where you can find 8065 Bagnet.
8065 Bagnet makes you forget you’re on a diet. This place has a guilty reputation but calorie food worthy.
Based on its name, Ilocos’ famous bagnet is their specialty which is a double-fried crispy pork dish. The Original Bagnet Budget meal costs Php 135 with a generous amount of tender pork, rice, green mangoes, and bagoong.
Another customer’s top choice here is the Bagnet Dinuguan, a savory dish with a crispy surprise.
Bon Banhmi Vietnamese Sandwich
Get here on time at 8390 Mayapis, Village, Makati.
Looking for an authentic Vietnamese taste? Satisfy your palate with the traditional Vietnamese sandwiches. It feels like you’re in Vietnam since the place is similar to banhmi stands. The only difference is you can observe your sandwiches being made by the crew.
First time at Bon Banhmi Vietnamese Sandwich? Banhmis are Viet-style sandwiches made with a french baguette. It has a variety of fillings like cilantro, pork cuts, ham, and pate. Here at Bon Banhmi, bread is freshly baked every day.
Each order is worth Php 109 for medium and Php 129 for a large serving. Try it out in a different way, from traditional style, roasted pork, pork barbecue, and grilled beef. All served at an affordable price.
Makati has cultivated a rich collection of culinary spots. If you’ve been craving for a certain cuisine, it’s definitely within your reach. Know where to eat in Makati to satisfy what your palate has been looking for.
Makati City is unquestionably the most delicious district in Metro Manila. The city is refreshingly compact and strolling-friendly. Far different from the standstill traffic in Manila.
To set the city apart, it has all sorts of eating places you can imagine. From fine dining, cafes and coffee shops, and high-end bars up to budget-friendly, underrated, yet best affordable restaurants in Makati.
Learn and take note of the best advice on where to eat in Makati. Tag your friends and family and savor a sumptuous meal you’ve longed for.
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Pansit Canton is a Filipino recipe that’s always present to any occasion or events even only for snack, it’s all time favorite of Filipinos because it can be a substitute for rice, plus it’s more delicious and also healthy. With easy to prepare and easy to find ingredients; Canton Noodles, soy sauce, you can use shrimp or pork or beef or fishballs or a mixture of them may do, also a mixture of vegetables can add up some flavor to your Pansit Canton. You can always experiment on what toppings or mixture on your Pansit Canton.
Pansit Canton Recipe
Estimated cooking & preparation time: 1 hour
Pancit Canton Ingredients:
12 ounces pansit canton noodles
1 chicken breast, cooked and shredded
4 cups chicken broth (from boiled breast)
1/2 pound pork, sliced in small pieces
1/2 pound shrimps, shelled and deveined
4 tablespoons cooking oil
1/2 cup chopped onion
2 tablespoons garlic, minced
1/2 cup Chinese sausages, sliced
cauliflower, cut to bit size
2 cups snow peas (sitsaro)
2 cups cabbage, sliced into strips
1 cup celery, sliced
1 carrot, diced
1/4 cup scallions, diced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
Pansit Canton Cooking Instructions:
In a big pan or wok, sauté in oil the garlic and onions. Then add sliced pork until cooked.
Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for about 10 minutes or until cooked.
Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let simmer until noodles are soft.
Add the scallions, sesame oil then salt and pepper to taste.
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Following its acquisition by Saputo Inc., Dairy Crest is pleased to announce that it is changing its name to Saputo Dairy UK.
The change of name reflects that Dairy Crest is now part of Saputo Inc., one of the top ten dairy processors in the world. With the expansion of both the Davidstow Creamery in Cornwall and its functional ingredients business, international markets are increasingly important to the growth of the business. The strength of the Saputo name, and its reach and reputation in key overseas markets, will support that expansion.
The change to the corporate brand will have no impact on Dairy Crest’s leading consumer-facing brands, including Cathedral City cheddar, Clover dairy spread, Country Life butter and Frylight cooking spray.
Tom Atherton, President and Chief Operating Officer of Saputo Dairy UK said, “Since the acquisition completed in April, we have received resounding feedback from our employees that now is the time to rebrand the company, marking a new phase in our development as we integrate ourselves into the Saputo family.
“Cathedral City and our other market-leading brands have always been our prime focus, and that will remain the case. Our consumers will see no change to our much-loved products.”
Dairy Crest has a long and distinguished history, starting in the 1960s when the Milk Marketing Board (MMB) began selling cheese and butter under the Dairy Crest name. In the 1980s The MMB's milk processing operation was spun off into a separate division called Dairy Crest which was the buyer of last resort for all surplus raw milk. The brand developed over time and became synonymous with liquid milk and milkmen as the doorstep business expanded.
In 2015 the company sold its Dairies business, thereby marking the end of its longstanding association with liquid milk. On 15 April 2019, Saputo Inc. completed its acquisition of Dairy Crest.
For the time being, the name of the principal legal entity will remain Dairy Crest Ltd., a wholly-owned subsidiary of Saputo Dairy UK Ltd.
About Saputo Dairy UK
Saputo Dairy UK is a producer of leading British food brands and value-added ingredients. It produces and sells some of the best-loved food brands in the UK, including Cathedral City, Clover, Country Life and Frylight, as well as specialised ingredients for use in the infant formula, human nutrition and animal feed markets. It is part of Saputo Inc., one of the top ten dairy processors in the world.
Saputo produces, markets, and distributes a wide array of dairy products of the utmost quality, including cheese, fluid milk, extended shelf-life milk and cream products, cultured products and dairy ingredients. Saputo is one of the top ten dairy processors in the world, a leading cheese manufacturer and fluid milk and cream processor in Canada, the top dairy processor in Australia and the second largest in Argentina. In the USA, Saputo ranks among the top three cheese producers and is one of the largest producers of extended shelf-life and cultured dairy products. In the United Kingdom, Saputo is the largest manufacturer of branded cheese and a top manufacturer of dairy spreads. Our products are sold in several countries under well-known brand names such as Saputo, Alexis de Portneuf, Armstrong, Cathedral City, Clover, COON, Cracker Barrel*, Dairyland, DairyStar, Devondale, Friendship Dairies, Frigo Cheese Heads, Joyya, La Paulina, Liddells, Milk2Go/Lait’s Go, Montchevre, Murray Goulburn Ingredients, Neilson, Nutrilait, Scotsburn*, Stella, Sungold, Treasure Cave and Woolwich Goat Dairy. Saputo Inc. is a publicly traded company and its shares are listed on the Toronto Stock Exchange under the symbol “SAP”.
*Trademark used under licence.


Trying to make healthy zucchini fritters? Use this recipe and prepare for deliciousness overload!
This post may contain affiliate links. This means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclaimer for more information.
Every summer I look forward to the moment I sit in the Napoleon Taverna in Ierapetra on the beautiful island of Crete. I take a deep breath of fresh sea water in and hear the sounds of the waves swaying in the evening breeze.
And then I order “κολοκυθοκεφτέδες” (say: kolokithokeftedes): hold the cheese and eggs, extra lemon.
Those zucchini fritters are such a treat and no matter how much I try to imitate them I just don’t get them right. Buuuuut- I did figure out a recipe that is mouthwatering nonetheless.
Close your eyes and dream of a Greek island at sunset when you take a bite from these vegan, baked, healthy zucchini fritters.
I buy the Vegan Tzatziki from Trader Joe’s when I do not have the time to make my own vegan tzatziki from scratch.
Mouthwatering, healthy zucchini fritters – Greek kolokithokeftedes
Grated & Chopped Ingredients
- 5 medium zucchinis grated
- 4 large carrots grated
- 2 large sweet potatoes grated
- 1 small golden potatoes grated
- 2 large sweet onions finely chopped
- 4 cloves garlic finely chopped
- 3 green onion finely chopped, optional
- 1 medium shallot finely chopped, optional
Herbs & Aromatics
- 2 TBSP olive oil, cold-pressed, virgin optional
- 4 Oz Vegan tzatziki dip Trader Joe's
- ½ lemon
Prepare the Zucchini
- Start of by grating the zucchini. Use the large grate size. Mix in the Himalaya or sea salt. Place the cheese cloth (or paper towel) in the colander and put it on top of a large bowl. Now fill the grated zucchini in there. Let it rest for about 30 minutes to drain the water.5 medium zucchinis, 1 tsp Himalaya or sea salt
Grate & Chop
- While the zucchini is resting grate the carrots, sweet potatoes and golden potatoes on a large grate and combine in a large bowl. Chop the onions, garlic and if using shallots and scallions and add to the mix.4 large carrots, 2 large sweet potatoes, 1 small golden potatoes, 2 large sweet onions, 4 cloves garlic, 3 green onion, 1 medium shallot
- Finely chop up parsley, dill and the oregano (if using fresh oregano). Add to the mix.¼ cup fresh parsley, ¼ cup fresh dill, 2 tsp Greek oregano
- If using a cheese cloth you can give the zucchini a good squeeze to drain out some more water. (Paper towels don't do well with that). Then add the zucchini into the mix.
- Add nutritional yeast (may use 1-2 tablespoons more if you want some extra umami flavor) and the vegetable bouillon powder.3 TBSP nutritional yeast, 3 tsp vegetable bouillon powder
Prepare Egg Replacer
- In a separate small bowl prepare the vegan egg replacer (follow box instructions on how to mix with water) or alternatively 2 TBSP of flaxseed meal mixed with 5 TBSP of hot water. Add the kala namak to this mix. Whisk well.Alternatively: You could also use more flour than described above and omit the egg replacer.If using the egg replacer: add into the mix now.2 vegan egg equivalent or flaxseed meal + water, 1 tsp kala namak
Finish the Mass
- Add in the regular flour and the chickpea flour. If you want to make these gluten free use only chickpea flour. Chickpea flour is higher in protein but if you don't have it available you may also use just replace the chickpea flour with regular flour.1 cup flour, 1 cup chickpea flour
- Gently mix the mass. It will not be very sticky but should hold up some shape when placed on a flat surface. Add in additional flour if needed until you reach that consistency.
Form the Fritters
- With a large spoon scoop out from the mass and place it on the baking sheet on your pan. Give it a bit of a round shape with your spoon.
- Optional: Brush some olive oil on top of each fritter.2 TBSP olive oil, cold-pressed, virgin
- Baking times may vary based on your oven, so check in regularly. You want golden brown fritters.For me this works: 410℉ for 45 minutesAfter 30-35 minutes turn the fritters around. They might be frail, so be careful.
Serve & Enjoy!
- Serve with vegan tzatziki and fresh dill or parsley. Squueze some lemon juice on top if you'd like. I love to make my own tzatziki from scratch but I think that the Trader Joe's Vegan Tzatziki spread is even better than mine (probably the best I have had). Kali Orexi!½ lemon, 4 Oz Vegan tzatziki dip
Vegan food in greece
On a side note: it is much easier to find vegan foods in Greece than you might think.
Greeks are very traditional and the Orthodox church is deeply engrained in the society. The church has many days of mandatory “fasting” (nisteia) in the calendar. (Every Wednesday and Friday, several days surrounding Easter, Pentecost, St. Mary’s Nameday, Christmas etc.) When you add these days up they amount to almost 6 months out of the year. “Fasting” here means: no eggs, dairy, meat, poultry, fish, butter. So this is pretty close to a vegan diet. They do allow invertebrate seafood, FYI.
Because the Greek fasting is so prominent everyone knows the rules and there are MANY products made for fasting. You can always ask if this is “nistisima”, most people know to tell you. They have lots of non-dairy, vegan beverages, cheese-like products, desserts etc. Almost all coffee shops with have a plant-based milk. Most bakeries have plant-based goodies, especially during fasting times.
Additionally, the mediterranean diet is traditionally very plant-heavy and there are so many foods that are already vegan. All the tavernas carry those. You always want to double check to ensure they didn’t make anything “with a twist”. Many times they can also leave certain ingredients out and voila the dish is vegan. Some examples:
Fava = a yellow lentil paste (oh so yummy)
Dolmadakia = mini rice rolls in grape leave
Giemista = stuffed zucchini, tomatoes, bell peppers
Briam = oven baked potatoes, tomatoes, zucchini, eggplant
Kolokithokeftedes = zucchini fritters, MUST ask: some have eggs or cheese
Fasolakia = delicious lentil stew
Spanakopita = small spinach pies, sometimes made with cheese
I love exploring the multitude of vegan options in Greece!
If you are wondering “Why go vegan” then check out this post.
If you want to learn more about the benefits of the mediterranean diet, click here.


Hey guys, what are you up to in this weekend?
Well as a single like me (sob :'(😂) and a worker who rent out a room to stay around office like me (again??!), it is time to go back home. Yeah, as an Indonesian, we are still living with family until we get married or decide to live alone. Cheeky, huh? 😂😂
Well anyway, I usually spend my weekend with my friends. Or stay at home, watching dvd or cooking. What?! Yes, cooking! I find that cooking is so fun! But believe me, If I’m not in a good mood, my cook is terribly bad. Lol!
So, I went to groceries to buy for something I will cook. Still have no idea, I just bought the frozen vegetables, dori fish, fries, cheese, and mayonnaise.
Aha, I also have chicken sausage which used to cook for in-flight meal in Garuda Indonesia airline. Well I bought it from my colleague since we work for Garuda Indonesia.
Nah, I have an idea to make vegetable chicken sausage with sour sweet sauce.
Also the onion ring! I have found some onions in my refrigerator so I made it. I made my own sauce, well mayonnaise with lime.
I would like to post some recipes that I have made. I hope you like it.
Have a nice weekend! xx


JACK VILLANUEVA Engages
The Filipino Cookbook by Miki Garcia with photographs by Luca Invernizzi Tettoni
(Tuttle Publishing, 2010)
Dear Miki Garcia and Luca Tettoni,
Thank you for The Filipino Cookbook. I borrowed it last April from the library close to our house in Davis. Mama has several cookbooks but yours is the one I like most because I don't have to read a long story just to get to the recipe.
For my 9th birthday dinner in September, I looked through your book and asked Mama to make me Sinangag, Humba, Pancit, and Lumpia. Everything was delicious! It's too bad all my cousins couldn't come to share because of the Corona Virus.
Sinangag, with bacon or ham or SPAM, is my favorite breakfast. I followed your recipe once and now I can make it all by myself.
I also know now know how to make Leche Flan. It's so easy. My aunt, Leche Flan maker for our family parties, gave me all her flan molds and said it is now my turn.
Soon I'll be able to make Humba. Mama said it used to be her favorite when she still lived in Malaybalay, Bukidnon. I like it, too, though I do not see this often at family parties.
I don't want to own a restaurant or work in one. I just like to cook and bake and share with friends because Filipino food is the best food in the whole world! I dream of going back again to the Philippines and eating yummy Filipino food all day, every day.
But now I'm sad because we have to return your book to the library because it's several months overdue and we just received a bill. I'll add your book to my Christmas wish list for Grandma.
Resident Chef, Baker, Tinker, and Avid Reader
The Davis Learning Lab


Beef jerky recipe
The month of June is the most loved month for those who enjoy the typical june party foods, such as corn-based preparations, curacao, cassava cakes, pine nuts, kid's feet, paçoquinha.
And a very typical dish in the Northeast that ended up becoming a guaranteed presence in country festivities is the dried meat paçoca, like a salty version of our delicious sweet peanut paçoquinha! As here in Rio Grande do Sul our traditionally cured meat is beef jerky, it is with it that we will make paçoca!
Recalling that the basic paçoca, is nothing more than some kind of fat like butter, lard, olive oil or oil, salted meat, which can be jerky, dried meat or sun meat and cassava flour. But we can add that Chef touch and add some ingredients to make our paçoca even more tasty, such as bacon, sausage, green seasoning, cilantro, among other seasonings.
Another peculiarity of the dried meat paçoca recipe is that the meat is "pilada", that is, after cooking, the meat is crushed in a mortar and mortar to be very thin. But don't worry: if you don't have a pestle at home, you can use a food processor or, as a last resort, finely shred the meat with your hands. What you can't do is stop preparing this super tasty and substantial beef paçoca recipe that I share here on TudoReceitas! Come on?
Ingredients for making beef jerky:
3 cups diced salted beef jerky
1 finely chopped onion
3 tablespoons chopped coriander
2 finely chopped garlic cloves
1 cup of toasted manioc flour
3 tablespoons of sunflower oil
1 coffee spoon of salt
How to make beef jerky:
Separate all the ingredients for the beginning of the recipe of paçoca (farofa) of beef jerky.
Tip: you can also prepare this recipe with dried meat or sun meat instead of beef jerky.
In a pressure cooker place the diced beef jerky, previously desalted, and cover with water. Cover the pan tightly, bring to medium heat and start counting for 30 minutes as soon as the pressure comes on.
Tip: for desalting, wash the meat very well 2 times and let it soak in water in the refrigerator for 24 hours, changing the water at least 3 times. Drain well and cook as indicated above.
After cooking the meat, it is necessary to remove any ribs or excess fat that is in the meat.
After the meat is clean and completely cold, take the meat to the pestle and knead very well.
Tip: if you don't have a pestle at home, you can use a food processor or, as a last resort, shred the meat very finely with your hands.
The meat should be very thin, as in the photo. This is the pilado meat, essential in the preparation of this recipe for meat paçoca!
In a pan with the oil, sauté the onion until it sweats and add the garlic. Mix well.
Tip: spice up your paçoca by adding sausage or bacon in this step and it will get even more flavor!
When the onion begins to brown, add the pilado meat, mix well and stir until it is well browned, completely browned. Then add the manioc flour.
Stir for 5 minutes, just to mix the flour in the meat and thus get a dry meat jerky jerky.
Turn off the heat and finish with the cilantro. Even if this meat is salted, check the salt and, if necessary, correct the salt. Serve immediately!
The paçoca de charque is a dish that can be accompanied by a nice and warm bean broth, for example!
What did you think of this recipe with beef jerky typical of the June festivities? Leave your comment below and also check out these savory June recipes:
Hot dog sauce with sour cream
Oven pastry with lard
Green broth with cassava


WELCOME TO MAISON BLEU
Located at North Jakarta, Maison Bleu Center of Culinary Art set standard teaching program for excellence in professional culinary education. It is founded in 2015 by Chef Hendry Ramaly Hutama, a graduate of Le Cordon Bleu Pasadena, California USA with associate of Occupational Degree at 2002.
Maison Bleu Center of Culinary Art offers certificate programs and courses for professionals and also certificate short course program for non – professionals.
To attract diverse group of people who have interest in culinary and hospitality industry and to develop qualify graduates in all aspects of culinary services.
To be recognized as world class training center for culinary arts, hospitality, and restaurant management.
To prepare students for the hospitality industry by providing a structured and crafted training in the culinary arts, hospitality, and restaurants management. We support a learning environment that promotes passion, integrity, and respect. Our programs are rooted in the concepts of quality education and quality service.
Copyright © 2016 – All Rights Reserved


Your senses can awaken and prepare you for another long and tiring day. It could deliver cup after cup of great-tasting coffee that provide you with the pleasantest morning and will tickle your taste buds treats after day. Once you’ve carefully shopped to find the best commercial espresso machine that suits your need, it is possible to make every morning, give yourself a new start.
Following are a few of the main things when selecting from different versions and varieties of espresso machines, you have to consider.
Pump-driven espresso machines use pressure to make amazing fusion of espresso. Among the rest of the varieties of espresso makers, this machine can make the top-tasting espresso. All the commercial varieties of espresso makers also belong to this kind of kind.
Nonetheless, that is not the top espresso machine for you personally in case you’d like to get sufficient kitchen space for the other gear that is cooking. This machine is heavy and bulky, and in order to avoid it from becoming clogged, you many need to wash its pump on a regular basis. Although pump-driven machines are somewhat higher priced than other espresso makers, they’re still your very best option in case you are seriously interested in creating gourmet-like espresso combinations.
The steam coming from hot water because of its pressure source is used by steam driven machines. They’ve been for sale in space-saving layouts that produce them simpler to utilize than every other form of automatic espresso maker. On the other hand, the pressure coming on their steam may also be not powerful enough keeping them from providing flavorful cups of coffee.
In the event you would like the best commercial espresso machine that may operate quietly for hours, the piston-driven coffee maker is the most suitable choice. Nevertheless, it might be tiring since you may have to manually control its piston to make use of. Furthermore, the flavor of the espresso it generates will significantly rely on how you had the ability to use it.


Morrisons Country Style Gravy Mix Potato Soup
Potato Soup using Morrison GravyCategories: Nb persons: 0Yield: Preparation time: Total time: Source: 1 1/2 cups Morrison peppered gravy 7 cups water 1 lb hash browns or 4 cups of potatos 8 slices bacon crumbled 1/2 cup green onions sauted 1 1/2 cups shredded cheddar cheeseC,ombine 1 1/2 cup gravy with 1 cup slightly warm water, mix with wire wisk and set aside. Place 6 cups of water and hash browns in large pot and bring pot to a boil. Continue to boil for 5 min before adding gravy mix. Add gravy mix and stir till thick for about a min. Reduce heat add onion,bacon and cheese. Garnish with sour cream and/or cheese.Recipe uploaded with Shop'NCook for iPhone.
morrisons country style gravy mix potato soup
In a small bowl, whisk milk and the country gravy packet together. Add to soup and stir until thickened. Add frozen corn and shredded cheese. When corn has heated through, and the cheese has melted, remove from heat.
Sky's the limit when it comes to pairing gravy with food. You can use gravy to top mashed potatoes and other side dishes at the table. Or you can top turkey and even pork chops, as well as meatballs, noodles, and as a filling for pot pies.
Fresh ground black pepper is the secret to giving this black pepper gravy its signature kick. Ideal over biscuits, eggs, steak, pork chops, fried chicken, mashed potatoes, you name it, this black pepper gravy will have your family begging for more. This delicious savory white gravy will transport your family right to the country.
Just a few minutes on the stovetop and you will have this scrumptious black pepper gravy on the table as the perfect accompaniment to elevate any meal. Smother a steak and mashed potatoes with just enough kick to perk you up. This black pepper gravy is a delicious addition to breakfast as well served over freshly baked biscuits. Feeling crazy? Smother them hashbrowns too!
You had me with the spices in this dish. I made this for dinner last night going exactly by the recipe except I used 8 chicken thighs. My husband and I loved it and served the chicken and gravy with whipped Yukon Gold mashed potatoes. Fabulous. Thank you!
My KFC mashed potatoes and gravy recipe duplicates the tasty tan stuff that's poured over fluffy mashed potatoes at the Colonel's chain of restaurants. And since the original recipe contains MSG (as does their chicken), this mash potato & gravy sauce clone was designed with that "secret" ingredient. You may choose to leave out the MSG, which is a natural amino acid found in vegetables and other foods, but your clone won't taste like the real thing without it.
Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."In the late sixties, Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices, is served with many of the classic breakfast dishes at the restaurant. My Cracker Barrel Hash Brown Casserole recipe is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.
Offering the other entrées presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts, sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.
From mashed potatoes to biscuits, gravy is an easy way to elevate and complement a wide variety of dishes. However, making gravy from scratch often results in a lot of trial-and-error before getting it right. Fortunately, gravy mixes are an efficient and consistent way to get smooth, rich gravy every time. They are especially convenient for bulk batches and cooking for dietary restrictions, such as low-sodium and gluten-free.
Whether it's paired with poultry, pork, or potatoes, a hot and rich gravy is a quintessential addition to your dish. However, there are many different kinds of gravy, ranging from rich and savory to bold and spicy. Choosing your favorite kind of gravy guarantees a tasty addition to your meal.
Brown gravy is one of the most popular types of gravy and is made from drippings of roasted meat, water or broth, and flour or cornstarch. It serves as a unifying component to your meal and goes well on roasted meats, veggies, sandwiches, or mashed potatoes.
White gravy, also known as country gravy, is crafted from meat drippings and milk or cream, along with butter, flour, or cornstarch. It pairs well with a warm, plain biscuit or crispy chicken fried steak.
There are also many variations of brown and white gravy. Some country gravies are loaded with black pepper to give your dish a spicy kick. You'll also find sausage country gravy with an ultra-savory flavor that goes perfectly with biscuits for breakfast.
If you have dietary restrictions, it is important to read the ingredient list carefully. Most gravies are made with meat drippings and thickened with wheat flour. You'll also find dairy ingredients like cream or milk in white and country-style gravies.
This classic brown gravy from McCormick boasts a proprietary combination of seasonings and spices to help you make smooth, rich gravy in a few minutes. This gravy complements a variety of meat and vegetable dishes like mashed potatoes and pot roast. Plus, it comes housed in a sturdy plastic container that makes for quick dispensing.
Some reviewers said it had strong flavors not found in typical gravy and wasn't beefy enough. However, many others reported that it was delicious, robust, and wasn't too salty. They found that it paired well with mashed potatoes and roast beef.
Morrison's country-style gravy mix is loaded with black pepper for a bold, deep flavor. Each bag has about 68 servings, making it best for those who cook gravy often or for large gatherings. This gravy also doesn't have meat listed on the label, but is not vegan-friendly.
Some reviewers found the flavor to be too mild. However, the majority of buyers were pleased with the convenience and said it helped them make lots of gravy for special occasions. They also appreciated the homestyle flavor and ease of use.
This gluten-free country gravy mix from Pioneer's rich flavor is enhanced by bacon and chicken fat and goes well with comfort foods, including mashed potatoes and gluten-free biscuits or chicken-fried steak. There's also a broccoli and cheese soup recipe on the back in case you need more ideas.
A few reviewers found the gravy salty. However, the majority of buyers love adding this mix to a variety of recipes, from beef and noodles to soups. They loved how simple it was to prepare and said it is an excellent choice as a recipe starter.
Pioneer's sausage flavor gravy is infused with buttermilk, pork stock, and ground pork for a creamy and rich country-style gravy. This gravy pairs well with classic Southern dishes, such as biscuits and country-fried steak. However, if you're looking to try something new, the label also includes a recipe for a skillet breakfast casserole.
Growing up my grandmother, Nonnie, made hamburger steaks all the time. The gravy she whipped up was essentially made from a package of onion soup, a package of brown gravy mix, a lot of Worcestershire sauce, some beef broth and sautéed mushrooms and smothered over a skillet burger. Obviously it was delicious.
I made this last night and we loved it! I was tempted to add to the burger ingredients because I expected them to fall apart or not have enough flavor. But I stuck with the recipe ingredients and instructions and they were perfect. The gravy was so flavorful! Served over Whole30 mashed potatoes. This will stay in my rotation. Thanks so much!
You may soak the liver slices in milk for about 20 minutes to help remove some of the taste of the liver if desired. Do this before proceeding with the recipe. You can also use the pan drippings to make a gravy. Place almost cooked slices and the onions back in the pan, cover and simmer together for about 15 minutes. Serve over rice or with a side of mashed potatoes.
This is the way I have cooking liver for years with the exception that I season my flour instead of the meat. I cook enough to fill a 6qt. crockpot half full and then make enough milk gravy to smother it all. It takes another crockpot for mashed potatoes. I leave it on warm till about a hour before lunch and then turn it up to low. I do beef and pork the same 350c69d7ab


Today is Pancake Tuesday (also known as Shrove Tuesday), and I want to see your pancakes, so post them below! Unfortunately, I am on a diet so no Pancakes for me, but can't wait to see what the community has cooked up!
Do you need some help?
16-02-21, 08:46RossMLet's see your Pancakes
No pancakes for me either @RossM !!
I am craving them after writing this post @25H, what do you usually have on yours? I usually have cream and blueberries and it is so tasty!!!
It's been many years since I've had pancakes.
When I did have them it was freshly squeezed orange juice straight from a fresh orange and a sprinkling of sugar.
Must say your blueberries (I love them fresh) and cream sound really yummy!!!
That sounds really good, and simple! Will nee dto give it a try!!
@CSKBrambles You can't beat an omelette, what makes it spanish?
A Spanish omelette has spicy potatoes in there !
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What You Need to Know About Dietary Supplements
Nutritional or dietary supplements are products that can provide additional nutritional value to your diet. Supplements are available in many forms, including pills. The dietary ingredients they contain may be one or more of the following:
- Amino acids
- Dietary substances
Taking supplements should not be a replacement for eating whole foods. You should always consume a well-rounded diet that contains plenty of fruits, whole grains, low-fat dairy products, lean meats, fish, legumes and vegetables. However, there may be situations in which you may benefit from using supplements. When used as instructed, supplements can help ensure that you are receiving the necessary amounts of essential nutrients as noted in the Dietary Guidelines for Americans.
The FDA and Supplements
The Food and Drug Administration (FDA) is the most reliable source regarding the safety of supplements. They maintain a record of dietary supplements that are undergoing regulatory review and keep a record of supplements that have been known to cause adverse effects. Before you add supplements to your diet, you may want to look on the FDA’s website for any important news regarding the products.
About Enriched Foods
Enriched is a term that is used to indicate that a particular product has been fortified with additional minerals, protein, dietary fiber, vitamins, or other nutritional substances. For food to be labeled as enriched, it has to adhere to the FDA’s definition of an enriched food. This means it has to contain at least ten percent more of the nutrients than the same type of food that is not enriched.
If you have decided to take a dietary supplement, keep in mind these helpful tips:
- Read product labels very carefully as they provide valuable information such as serving sizes and active ingredients
- Avoid consuming large doses of nutrients by choosing supplements that contain the daily recommended values of multiple vitamins and minerals
- Check the expiration date for the supplements as they can degrade over time and lose their effectiveness
- Be mindful of what you eat as you can easily consume more than what you need of certain nutrients due to enriched foods
When to Take Supplements
Dietary supplements may be ideal for:
- Pregnant women who have to take iron supplements or prenatal vitamins
- Women who experience excessive bleeding during their menstrual periods
- Adults who are at least 50 years old and may require additional vitamin B-12 in their diet
- People who have medical conditions or have undergone medical procedures that affect how their body uses or absorbs nutrients
- Vegetarians or vegans who may consume a limited range of foods
Before you start taking dietary supplements, contact us at Superior Healthcare Physical Medicine to learn which supplements and doses may be appropriate for your situation. We work to help you achieve optimal health and wellness.


What are the best FAT SOURCES on a KETOGENIC DIET? My top 8 favorite Fats for keto (other than DHA)
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What are the best sources of dietary fat on a ketogenic diet? Here are my top fats for keto, I'm sure I've forgotten some awesome sources of fat, what are your favorites?