Juul Pods and Their Health Benefits
Juul Pods is an amazing innovation that enables users to conveniently make their very own juice at home. There are numerous health benefits connected with juicing. Just about the most talked about health benefits is the increase in energy. Juicing gives you plenty of energy to perform everyday tasks such as for example walking, jogging, and running. With extra energy you can even do more things such as lifting weights, training, studying, and also sleeping.
The other most talked about benefit from juicing is the high amount of nutrients and vitamins found in the juice making process. Many fruit drinks lack the minerals and vitamins that our bodies need every day. That’s where Juul Pods is necessary. You can easily get all of the vitamins and nutrients that your body needs by mixing in one glass of juice.
A significant benefit of Juul Pods is that they are made to be easier than using a blender or a processor to make your juice. They’re small and very an easy task to take with you on the run. Most people love the capability of the Juul Pods. It really is far easier to drink one glass of juice than it is to try and squeeze a small number of fruit in your mouth.
The juicer requires a lot of hard work out of the process. It really is literally a fruit processor on steroids. There are no chopping, no straining, and nothing but top quality fruits to ripen into juice. Juuls will be rewarded with a delicious treat every time they pull a Smok Novo 2 fresh apple, banana, or any type of fruit. The fruits will undoubtedly be tender, clean, and filled with the goodness that’s in the core. That’s what makes it different and superior to the other types of juicers.
Medical benefits of Juul Pods are quite extensive. This includes being ideal for you while you are drinking the juice. One of the juicing advantages is that it gives you the vitamins and minerals that are not found in the juice making process. These nutrients are essential for overall health and the health of the Juul Pods themselves. When juice making, most of these nutrients are lost in the processing.
The main reason people drink juice is because they are lower in calories. But, some juice drinks are in fact low in calories than fruit drinks! That is a huge plus, specifically for people trying to lose weight. Juuls are a great way to get the necessary level of fruit without gaining an excessive amount of weight at the same time. This is one of the fuel pods biggest health advantages.
Many people who do not drink sufficient water are concerned about the chemicals in the juice making process. There have been no studies about long term contact with chemicals in juice, but some people are concerned if they are exposed over a long time frame. This is probably the biggest reason that Juul Pods is this type of great option for those who want to make their very own juice. They offer a great option to the store bought variety.
Some of the other health benefits of Juul Pods include the fact that they are very easy to make. Most juices that you get in stores use some sort of water or juice extract to add the colour and flavor to the drink. This makes the drink a little boring and repetitive. When you make your own juice, you can add anything you like and customize it to your liking. You can add fruit, vegetables, herbs, and also honey. When people realize how easy it really is to make juice, they’ll be more likely to ensure it is frequently.


Shortly after we moved into this house, about eight years ago now, I bought a peach tree from Costo. It wasn’t much of a tree. Mostly a stick with roots packed in sawdust. I planted that stick with roots and about two years later I started getting peaches.
The peaches on this tree are the “peachiest” peaches I’ve ever eaten. The flesh is a deep yellow. When I’m diligent about thinning out the fruit when it buds, we get nice-sized fruits. Even when I’m not so diligent we get decent-sized peaches. Frankly, these peaches are the best peaches I’ve ever eaten. I’m so spoiled by these peaches that it never occurs to me to even consider buying peaches at the store.
I pick the peaches from my tree when they’re perfectly ripe. As a result, they only last a few days in the fridge. The peaches ripen over a period of about five or six weeks. The first week or so we may only get one or two peaches every other day, but about week two things start to pick up. Some days five or six. Other days a dozen or more.
I’ve given bags of peaches away. There’s been peach ice cream. Peach crumble. Peach cobbler. Peach salsa. Sliced peaches on cereal. The most succulent, delicious peaches fresh every day. It’s been incredible.
But now we’re on week six of Peach Season 2007. And things are winding down. And that makes me sad. Soon there will be no more peaches for 45 more weeks.
But the thing also about week six is that all the fruit that’s left on the tree is ripe. And ready to go. Now.
So that means Peach Jam Season 2007 needed to kick itself into immediate high gear. Yesterday morning I went out to the tree with a small garbage bin and the ladder. I picked nearly every single peach that was left on that tree.
I spent a couple of hours blanching, peeling, and dicing peaches. I made two batches of jam and one badge of peach chutney.
I’ve never made peach chutney before but I found a recipe with peaches, raisins, onions, garlic, crystallized ginger, brown sugar and mustard seeds that sounded really delicious. I added a couple of jalapenos that I picked from our veggie garden (an entry for another time). I canned about 10 pints of that with a little leftover in the fridge that I’m going to serve with grilled chicken. Yum (I hope).
Now, if I only hadn’t forgotten to get peanut butter at the store…


Once the royal capital of Hawai’i, Lahaina has a vast and varied history. First a fishing village, then a kingdom, and now a vacationer’s paradise, the town is as rich in history as it is swimming in scenic views.
The town of Lahaina encompasses many smaller areas and boasts a bevy of engaging activities, not the least of which are some of the best places to eat in Lahaina. Situated on Maui’s west coast, views of neighboring islands Lana’i and Moloka’i are on display daily. Each night delivers a sunset that sends a kaleidoscope of colors across the sky.
Long known for its expansive sugarcane fields and vibrant coastline, Lahaina has also made a name for itself in the culinary arts. Some of their most memorable Lahaina restaurants have been there just a few short years, while others have demonstrated consistency and innovation to stand the test of time. Here are our top nine.
Interested in visiting other destinations around Hawaii? Check out my other guides:
- 7 Must-Try Ko Olina Restaurants
- 13 Best Traditional Hawaiian Dishes
- 10 Best Restaurants In Maui
- 10 Must-Try Breakfast Places On Maui
- 6 Must-Try Haleiwa Restaurants
While in Lahaina, don’t miss out on activities that will help immerse yourself with the city (hurry while they’re hot!):
The Nine Best Lahaina Restaurants
820 Olowalu Village Rd // (808) 662-3600
Hidden within a curve on Hwy 30 (Honoapiilani Hwy), camouflaged by large trees, with only the line outside the door to give it away, is Leoda’s Kitchen & Pie Shop. It’s become a regular stop for our family as we make our way to the west side of Maui from Kahului. The line is present year-round, a telling sign of the treat to come, and further proof that it belongs on any list of the best restaurants in Lahaina.
Leoda’s is famous for their pies, but that’s not all they’ve mastered. We love to stop here for the generous sandwiches that keep us fueled for any adventures the day may bring.
Roasted Turkey is a classic and served on their popular Hapa bread, a mix of butter white, and wheat. Two large pieces of bread are filled with a portion of fresh roasted turkey that would be considered a double serving anywhere else, and other sandwich staples like lettuce, tomatoes, and onion.
The Roast Beef sandwich is also a favorite. Served on butter white bread, this sandwich comes with the staples but includes one of our favorite toppings too – bean sprouts! Slathered in mayo and a creamy horseradish sauce, it’s heaven! Pro tip: order extra horseradish on the side for dipping.
For the vegetarian in your family, there’s also the Avocado & Cucumber sandwich, complete with nearly every veggie you can imagine. An earthy basil pesto aioli and tangy balsamic vinaigrette dressing make this option anything but boring.
If warm sandwiches are more your speed, try the Reuben. Their house-made sauerkraut has all the taste you’d expect and even more crunch. Served on grilled rye bread with corned beef and house-made thousand island dressing, it’s good any time of year.
The sandwiches are huge and can be a meal on their own, though Leoda’s also offers homemade mac n’ cheese as a side in addition to famous Maui onion chips. Even if you know you can’t eat it all, you must take home at least one pie.
Chocolate Mac Nut is our favorite. A creamy chocolate pie is topped with whipped cream, chocolate shavings, and of course, macadamia nuts. A close second would be the Olowalu Lime pie. Reminiscent of key lime, but even tangier, it’s a refreshing treat on a hot Hawaiian afternoon.
If you’re short on time, Leoda’s recently began offering online ordering. You’re allowed limited substitutions, and they have a walk-up window to grab and go. If you’ve got more time and a few kiddos in tow, check out the Butterfly Farm next door.
We’ve been coming here for years, sending friends just as long, and have never been disappointed. No matter what you decide to order, you won’t be either. Leoda’s is one of the best lunch restaurants in Lahaina.
130 Kai Malina Pkwy // (808) 662-2900
Duke’s is the next must-have, never-miss restaurant in Lahaina. Tied to the Honua Kai Resort & Spa, it’s easier to access from the Kaanapali beach trail than from the road. Since it’s part of the resort, Duke’s offers breakfast, although lunch and dinner are where they shine.
If fish tacos are on your list in Hawaii, this is where you want to get them. We’re pretty particular about our fish tacos and have been known to eat here multiple times within the same trip. The fish that’s served differs every day, based on fresh catch. It’s typically Mahi Mahi, Ahi, or Ono.
The Mahi Mahi is worth waiting for if they don’t have it the day you arrive. The light, flaky fish pairs best with the crunchy cabbage and the roasted tomatillo sauce. Make sure you get extra of the tomatillo sauce. It’s rich and bright, and you’ll want to put it on everything.
If you’re not a fish person, the Korean sticky ribs should be at the top of your list. They come as a generous appetizer portion or in the Rib & Chicken plate with sides of macaroni salad, a Hawaiian staple, steamed rice, and pickled cucumbers.
The pork ribs are sourced locally and cooked to falling off-the-bone tenderness. They’re tossed in a spicy gochujang glaze. Gochujang is a fermented Korean chili paste, so you’ll get a good amount of heat. These are so good you may want to get multiple orders.
For refreshment, try Duke’s lemonade. Made with citrus vodka, lemonade, and a splash of cranberry juice, it’s perfect for patio sipping. Maui Brewing Co. is distributed in most restaurants too. We find the Big Swell IPA is delicious with just about everything on the menu!
Whether your taste buds are clamoring for seafood or barbecue, Duke’s is one of the best places to eat in Lahaina, Maui.
1287 Front Street // (808) 661-1287
Coming from Texas, our family is always a little wary of restaurants promoting Mexican food, but Frida’s got the goods! While you’ll find classics like fajitas, enchiladas, tacos, and margaritas, there are some twists on the menu that we recommend exploring. First, choose your preparation. Once you’ve decided, there are various proteins to choose from, so your final dish can be a masterpiece of your own making.
Seeing the Torta Ahogada on the menu is how we knew Frida’s would meet our expectations. A torta is a traditional Mexican sandwich, usually made with carnitas (pork) served on buttered bread and grilled to peak crunchiness.
Frida’s twist is a little different. While the initial preparation is the same, the grilled sandwich is then served on top of warm salsa, soaked up by the bread. Refried beans, avocado, and crema drizzled on top make this a sandwich you’ll eat with a fork and knife. It’s warm, comforting, and a perfect example of authentic Mexican food in Lahaina, of all places!.
The Mala burrito is another family favorite. Filled with the protein of your choice, rice, beans, lettuce, and pico de gallo, it likely weighs one or two pounds upon serving. Savory red enchilada sauce and crumbled queso fresco smother the burrito, which is served with guacamole, sour cream, and more pico. It’s all your favorite ingredients in one dish that could easily feed two.
If you’re looking for the perfect cocktail to accompany your experience, look no further than the Desert Blossom. It checks all the boxes. Starting with a mezcal rinse of the glass, a delightful combination of top-shelf tequila, prickly pear, and lime is added and finally topped with black lava sea salt. It’s as beautiful as it is delicious!
And for the truly daring, why not kick off your meal with the Mezcal Oyster Shooter? No matter what you’re expecting of your dining experience, Frida’s is sure to far exceed it! For south of the border flair in our fiftieth state, Frida’s is one of the best restaurants in Lahaina.
2435 Kaanapali Pkwy // (808) 667-6636
In Lahaina’s famous Whaler’s Village, there’s a vast array of places to eat and to be entertained. At Hula Grill, you get both. Located on the beachside of the Village, the restaurant boasts a large outdoor patio with live music every night. The sunset views and serenade can also be reserved. Hula Grill is one of the few restaurants in the area that allows you to make a reservation for the patio. All this combined makes Hula Grill on of the best places to eat in Lahaina.
But Hula Grill is more than just good looks and hot tunes. Even without them, the food would give you plenty of reasons to come back again and again. For starters, they make homemade bread that will feature in your future dreams. Try the dark cherry sourdough. It’s a hit for every palate with a tangy sweetness that permeates through each bite. The salads are also inventive and loaded with local ingredients.
The flatbreads on the Pupu menu are big enough to be an entrée for one. The toppings can change seasonally, though all variations are worth trying. The Kiawe Grilled Flatbread made with local goat cheese, tomatoes, mushrooms, braised fennel, and roasted garlic aioli was one of the best we’ve ever had – anywhere.
The Crab Topped Macadamia Nut Crusted Mahi Mahi is our go-to fish dish here. It’s the complete essence of Maui on one plate. Lightly flavored coconut sesame rice serves as the perfect canvas for the buttery pineapple beurre blanc with just a hint of sweetness. Served with veggies, it’s an ideal meal.
If you want to watch the sunset, make your reservation for 5:30 or 6:00 and settle in for the show! Great food, great view, great show. Definitely one of the best places to eat in Lahaina.
5095 Napilihau St #111A // (808) 665-0222
I can still remember our first trip to Maui Tacos – vividly. Given its casual atmosphere, we assumed it would be something akin to Taco Bell. Marching right up to the counter, we ordered tostadas, burritos, and tacos for each of us. Were we surprised when our order was up! The tostada alone could have been a meal!
Not-so-surprisingly, the tostada has since become a family favorite. The traditional round corn chip is piled high with beans, meat, lettuce, pico de gallo, and sour cream. So high in fact, that the tower of ingredients in surrounded by extra chips to help you eat it! It’s a must-have every trip.
The Wiki Wiki Shrimp Tacos are grilled in savory Aztec spices and served with cabbage, chipotle ranch, mango salsa, and cotija. It’s a vacation on a plate! Mix and match with a Baja Grilled Fish Taco or the original Maui Taco with barbecue pork.
Once you’ve got your order in, head to the salsa bar for the perfect topping. Try a mild salsa like “pineapple passion” or our favorite hot salsa, “Hula Heat,” and stock up on jalepeño pickled veggies.
For a twist on refreshment, Maui Tacos serves Aqua Frescas made fresh every day. A traditional Mexican beverage made from blended fruit, water, and lime juice, Maui Tacos uses local fruits for an authentic taste of the islands. For casual food in a casual island setting, Maui Tacos is one of the best places to eat in Lahaina.
1285 Front Street // (808) 667-5400
Previously located in tight quarters off a small side street in downtown Lahaina, Star Noodle got a well-deserved upgrade this year. Now located on famous Front Street, it’s entirely outdoor seating, right on the water. But the scenery is just the cherry on top at this Asian restaurant in Lahaina.
This is an excellent place for big parties, so bring all your friends. On our most recent trip, we readily shared 90% of the menu. If you can’t try it all, here are a few items that should not be missed.
Start with a couple of share plates. Each one comes with a set number of items, though they can add individual servings, so no one in your group misses out.
The Steamed Pork Buns are to die for. Pork belly glazed in a house hoisin sauce is cradled in the fluffiest bun you’ve ever had. It is melt-in-your-mouth perfection.
The Vietnamese Crepe is a seafood version of lettuce wraps. Served with a sweet dipping sauce and a crispy saffron rice pancake, it’s guaranteed to be something new for even the foodiest foodie.
If you have a larger party for sharing, we also recommend the Tempura Shrimp, Miso Salmon, and the Ribeye served with yuzu butter that is so good, you could drink it.
The restaurant is called Star Noodle, however, so you’ll want to have ample room to taste as many as possible. The Singapore Noodles are our number one recommendation. Thin rice noodles are tossed with chicken, shrimp, and sliced veggies in an extremely light curry sauce. They’re hard to stop eating.
The Pad Thai is some of the best we’ve had too. It’s made traditionally and not drowning in sauce, so all the flavors get time in the spotlight. If you still have room, go for the Garlic Noodles. You might not want to get too close to anyone afterward, but the ultimate roasted garlic goodness is worth it.
For cocktails, the Ginga Ninja is a good palate cleanser, and the Dragonsilk 2.0 is an innovative find. Lemon sour, fresh ginger juice, Aperol, Jameson, and Nigori sake combine to hit all five tastes in your mouth. If you like Asian-style food, and like a waterfront setting, you will love this Lahaina restaurant.
1307 Front Street // (808) 667-9394
Not far from Star Noodle is Māla Tavern. This is one of the more upscale restaurants in Maui, though it still promotes a relaxed vacation atmosphere. No black tie needed here, just shorts, sandals, and a good appetite.
Most people spend their mornings at the beach, which makes brunch a great time to try Māla. Tropical Mimosas are created with POG juice (pineapple, OJ, and guava) or even Hibiscus. A Build-Your-Own-Bloody-Mary-Bar is also available to the more creative connoisseur.
Gluten-Free Eggs Benedict is served on flaxseed toast with your choice of inventive proteins. I recommend the Lamb Sausage with traditional Hollandaise or Seared Ahi with Wasabi Hollandaise to break out of your comfort zone and find a new favorite! The lamb sausage adds umami to complement the creamy yet tart hollandaise. The texture of seared ahi is soft but solid against the poached egg, which adds a velvety quality to the wasabi hollandaise. Both are magnificent.
For dinner, start with the Hood Canal Oyster Shooter. The citrus of ponzu combines with the earthiness of wasabi and chive to highlight the oyster as a bold mignonette.
Our family tends to get tunnel vision when we travel to places well-known for their seafood, so the Catch of the Day is highly recommended. It was Kampachi (a yellowfin tuna) the day we were there. It’s served with some unique sides, including a breadfruit purée. Grown on the island and with a texture similar to that of potatoes, it’s a popular substitute for locals and a unique culinary experience for guests.
If you’re ready for some land-grown protein, go for the Māla burger. Made with a massive patty of Maui Cattle Beef and topped with smoked bacon and caramelized onions, you will not leave hungry. A huge stack of crispy French fries comes with it just in case.
For a perfect blend of casual yet upscale, with a menu that accommodates the seafood lover and the carnivore, this is one of the best restaurants in Lahaina.
2435 Kaanapali Pkwy // (808) 661-4495
For a romantic night out or anything you may be celebrating, be sure to check out Leilani’s on the Beach. Also found in Whaler’s Village, Leilani’s is directly across from Hula Grill. Perhaps the best thing about them is that there’s something for everyone on the menu.
Where you choose to dine within the restaurant can also create two totally different experiences. For a more relaxed, beachy vibe, go for the patio. For the aforementioned romantic vibe, choose a seat inside and upstairs. Big balconies hover over the patio below and give you a prime spot for sunset.
Leilani’s also offers an upscale menu that won’t break the bank. As you settle in at your table, you’ll find the perfect environment to sip on local Maui Wine’s Lokelani, a sparkling rosé that’s crisp, dry, with a subtle hint of strawberry. It’s a gorgeous wine for a beautiful setting.
If you’re looking for something to share, the Beachside Nachos are a great pick. They’re quite large and can be topped with Kalua pork or chicken along with all the traditional fixin’s. The Sriracha-Guava Chicken Wings also provide a unique spin on an old favorite. The sauce is a perfect blend of sweet and spicy. They’re accompanied by fresh cilantro, green onions, jicama slaw, and herb buttermilk to temper the heat.
The Maui Fresh salad is a flavorful selection on the lighter side. Made with local ingredients, greens are mixed with strawberries, Maui onions, goat cheese, candied walnuts, and a papaya seed vinaigrette. We asked to share one as an appetizer for two, and the staff graciously served it already split between two plates!
If you’re up for more fish, the Parmesan Crusted is the must-have here. Lightly coated and served over creamy mashed potatoes, slathered in a lemon-caper reduction, and accompanied by a pineapple jicama slaw, it’s so good you’ll want to lick the plate. No matter what the fresh fish of the day is, go for this one.
And I would be completely remiss if I failed to mention the famous Hula Pie. You’ll see this on multiple menus throughout town, and once you taste it, you’ll know why. A chocolate cookie crust is topped with a massive, genuinely immense serving of macadamia nut ice cream. A chocolate fudge shell is frozen on top before being sliced into a delectable piece for your table. It comes served with toasted macadamia nuts, whipped cream on top, and as many spoons as you need. Seriously, one slice will feed four to six people easily. We always order two anyway!
For fine dining in Lahaina, make sure to try Leilani’s.
790 Front Street // (808) 877-3700
Ululani’s has quickly become a must-have. They’ve grown to numerous locations around Hawaii, though their first was in Lahaina. Fair warning, the line is long, and they don’t offer online ordering yet, but it’s worth it.
The owners take their craft seriously and only use the purified water, pure sugarcane, fresh fruit, and premium syrups. They also offer a variety of gourmet add-ons to delight each guest.
Try the Sunset Beach combo. It’s passion orange, coconut, and guava shave ice, but here’s where the magic happens. You can add a scoop of ice cream to the bottom of the cup! I’d recommend the Haupia (coconut) with this combo to deliver a creamy, sweet foundation for the more tart fruit flavors. It feels so decadent while still being light. Or try root beer flavored shave ice over vanilla ice cream for a Hawaiian twist on the classic float!
If you’re looking for straight-up shave ice, why not try the sour lemon? It’s playful and surprising in the best way. No matter which you choose first, you won’t be disappointed.
That wraps up our recommendation on nine of the best restaurants in Lahaina. Matching up the marvels of this tropical paradise with some of the best places to eat on the islands is a win-win situation for anyone.
Which one of these Lahaina restaurants will you try first? Let us know in the comments below!
By the time she was ten, Kerri Smith had already lived in five different states and had attended as many grade schools. Moving to new places instilled a love of adventure from an early age and a desire to see as much of the world as possible.
Kerri is an avid traveler and believes firmly that culture is rooted in a community’s food and dining experiences that can make or break a trip. Whether solo or with friends, She enjoys traveling best when the most are made of every experience. Good, bad, or otherwise, her motto is “…but would it make a good story?”
Kerri left her traditional job in advertising sales to become a full-time travel writer and to live her one life as fully as possible.


(Updated 2017) by Lee Martin MSc RD
This is my favourite recipe from my first week on the Low FODMAP diet. Follow below for the full recipe…….
1 good quality salmon fillet, washed and patted dry with kitchen paper
A few fresh rosemary leaves & a pinch of dried oregano
1 tbsp (tablespoon) garlic infused oil
½ lemon, juice only
Pinch of salt
4 tbsp oil (rapeseed / olive)
2 medium sized baking potatoes, cut into half (or quarters if you prefer)
Heat the oven to 200°C. Put 2 tbsp oil in a medium sized baking tray and roll the potatoes in this and bake for 40 minutes turning a couple of times.
Mix all the other ingredients together in a small pouring jug to make a dressing.
Place the Salmon in a small baking tray and pour ¾ of the dressing over.
Bake the fish in the oven for about 8-10 minutes (uncovered)
Remove fish and pour juices back over the Salmon.
Serve with the roast potatoes and pour ¼ of the dressing left over the potatoes and around the plate.
This can be served with vegetables or a side salad.
For example roast some vegetables during the last 20 minutes of cooking the potatoes.
Time: 50 minutes
Preparation: 10 minutes
Cooking: 40 minutes
Alternative: Use different herbs / fish / vegetable servings / try boiled potatoes
Good news! The first ever book dedicated to reintroducing FODMAPs is now available to purchase on Amazon. The book is titled ‘Re-challenging and Reintroducing FODMAPs – A self-help guide to the entire reintroduction phase of the low FODMAP diet’. Click on the logo for more details.
Want more information on the low FODMAP diet and IBS? Click here. Or for dietitian approved low FODMAP recipes click here.
We recently travelled around the world and blogged about following a modified FODMAP diet. See more on our FODMAP diet travel section.


GAIN Greyhound 20 is a complete diet for resting greyhounds and can be included as part of a home mix for racing dogs. Contains a balance of high quality proteins, fats, carbohydrates and other nutrients. The immune system is aided by the inclusion of high quality electrolytes and antioxidants. A scientific balance of high quality minerals and essential vitamins. Natural plant extracts are added to help control unpleasant dog odours. Extremely palatable due to its unique combination of ingredients and its chicken fat flavour
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Grocery shopping with five kids is, well, not fun.Â Until now!Â I’ve discovered how to do it.Â Â Just follow these 5Â simple steps and grocery shopping with five children won’t be a chore anymore.Â In fact, it can be quite pleasant.
Step One-each child plans meals for one day; breakfast, snack, lunch, snack, dinner, and dessert.Â You’ve got to let them plan for all of those so that they feel like there is food in the house.Â It might seem like we eat a lot, but we’re not over weight.Â Well, most of us are not.
Step Two-Mom puts all of the children’s menus together and adds a few days as well as a few green things.Â I don’t think cereal, granola bars, cheese tortellini, and sloppy joes constitute a well-balanced diet for the day.
Step Three-make a shopping list and gather coupons.
Step Four-split the list.Â I try to put things on one list that are all in one area of the store.Â For example, Hannah and Luke today had dairy products.Â I usually do produce and meat.Â If I let Austin pick the meat, we would be eating salmon steaks, filet mignon, and pork loin every night and we would go broke.Â Since I have 5 children, I split the list into three parts.Â Sometimes they pair up boys together and girls together and other times it’s the two bigger kids and then the two younger ones.Â I let them decide.Â I usually take the baby, but sometimes they ask if Mattie Claire can go with them. … Continue Reading


The Garden harvests are going up now and we have some people to thank. It all adds up.
- Thank you Wednesday people! Janice reports the harvest last Wednesday was over 320 pounds. Without our Wednesday crew we would see so much food go to waste. Instead it is going to the Bunn Soup Kitchen to help folks there. And year to date Terese says the total harvest is now over a ton!
- Thank you Chandler Hicks! Last week, we used up our mulch supply. On quick notice, Chandler Hicks, one of our WFBC youth, picked up a load of mulch and delivered it to the garden on Wednesday. We are ready to mulch this Saturday. Thanks to Chandler!
One of the crops coming now are cucumbers. Gene shared one of his recipes, “Hot DIll Pickles”.
He writes “Our harvest last week at the garden included the first cucumbers for the season. Tasting those cucumbers reminded me of the many ways cucumbers can be used. A unique recipe passed down by my Mom is Hot Dill Pickles. I share this recipe with you in the event in hopes you will try it. If you enjoy pickles, you will certainly enjoy these!”
Hot Dill Pickles
*Select small pickling cucumbers enough to fill nine quart jars (we like small cucumbers 2.5-3 inches in size). Thoroughly wash and cut off the ends of the cucumbers.
*Bring 2 quarts water, 1.5 quarts vinegar and 1 cup salt to boil.
*Pack the prepared cucumbers in the jars and add the following to each jar: One garlic clove, 0.5 teaspoon hot pepper, and one teaspoon Dill seed.
*Add the boiling mixture to each jar.
*Place canning lids on each quart jar.
*Process the jars in a cool water canner until jar lids are sealed.
Over a Ton Harvested So Far This Year!


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The most unique coffee experience in Calgary can be found on the 21st floor of The Edison.
MobSquad offers a coffee program that focuses on both the bean and the experience.
At this full-service café, you can choose from locally roasted espresso, a selection of hand-crafted Canadian teas, and gluten-free treats baked daily.
As a result of MobSquad’s partnership with Glenbow, you can also enjoy a curated art installation, featuring many prominent Canadian artists.
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Easter bun and cheese are an absolute must for Jamaicans during the Easter season.There have been busy days when I’ve had bun and cheese for breakfast, lunch and dinner, but I’m not advocating that for anybody unless you have a problem with being underweight!
Many Easter traditions have evolved in Jamaica. While church-going is a must for many christians, the wider population are very fond of going to the beach. It is often a family affair as well as opportunities for outings by clubs and organizations of every kind. Every public beach is swamped with busloads of Jamaicans over these holidays. The better-off in society will rent holiday apartments and villas by the sea for a four-day mini-vacation. Other popular pastimes include kite-flying and, more recently, joining street parades for carnival.
Food traditions have developed in tandem, and escovitched fish is the dish of choice on Good Friday. The British colonizers introduced the hot cross bun to Jamaica. The Jamaican spiced bun is sweet, shaped like a loaf of bread and dark brown in color. It is made with raisins, currants and sometimes topped with red cherries. Our Easter Bun can be eaten with cheese or butter and a tall glass of milk. YUMMY!
I would recommend that you try it 😉


(a 12 minute read)
Tea is the second most consumed beverage in the world after water, and from sugary Turkish Rize tea, to salty Tibetan butter tea, there are almost as many ways of preparing the beverage as there are cultures on the globe.
During a long day spent roaming the forest in search of edible grains and herbs, the weary divine farmer Shennong accidentally poisoned himself 72 times. But before the poisons could end his life, a leaf drifted into his mouth. He chewed on it and it revived him, and that is how we discovered tea. Or so an ancient legend goes at least. Tea doesn't actually cure poisonings, but the story of Shennong, the mythical Chinese inventor of agriculture, highlights tea's importance to ancient China. Archaeological evidence suggests tea was first cultivated there as early as 6,000 years ago, or 1,500 years before the pharaohs built the Great Pyramids of Giza.
That original Chinese tea plant is the same type that's grown around the world today, yet it was originally consumed very differently. It was eaten as a vegetable or cooked with grain porridge. Tea only shifted from food to drink 1,500 years ago when people realized that a combination of heat and moisture could create a complex and varied taste out of the leafy green. After hundreds of years of variations to the preparation method, the standard became to heat tea, pack it into portable cakes, grind it into powder, mix with hot water, and create a beverage called muo cha, or matcha. Matcha became so popular that a distinct Chinese tea culture emerged.
Tea was the subject of books and poetry, the favorite drink of emperors, and a medium for artists. They would draw extravagant pictures in the foam of the tea, very much like the espresso art you might see in coffee shops today. In the 9th century during the Tang Dynasty, a Japanese monk brought the first tea plant to Japan. The Japanese eventually developed their own unique rituals around tea, leading to the creation of the Japanese tea ceremony.
And in the 14th century during the Ming Dynasty, the Chinese emperor shifted the standard from tea pressed into cakes to loose leaf tea.
The British Tea Culture
At that point, China still held a virtual monopoly on the world's tea trees, making tea one of three essential Chinese export goods, along with porcelain and silk.
This gave China a great deal of power and economic influence as tea drinking spread around the world. That spread began in earnest around the early 1600s when Dutch traders brought tea to Europe in large quantities. Many credit Queen Catherine of Braganza, a Portuguese noble woman, for making tea popular with the English aristocracy when she married King Charles II in 1661.
At the time, Great Britain was in the midst of expanding its colonial influence and becoming the new dominant world power. And as Great Britain grew, interest in tea spread around the world. By 1700, tea in Europe sold for ten times the price of coffee and the plant was still only grown in China. The tea trade was so lucrative that the world's fastest sailboat, the clipper ship, was born out of intense competition between Western trading companies.
All were racing to bring their tea back to Europe first to maximize their profits.
At first, Britain paid for all this Chinese tea with silver. When that proved too expensive, they suggested trading tea for another substance, opium. This triggered a public health problem within China as people became addicted to the drug. Then in 1839, a Chinese official ordered his men to destroy massive British shipments of opium as a statement against Britain's influence over China.
This act triggered the First Opium War between the two nations. Fighting raged up and down the Chinese coast until 1842 when the defeated Qing Dynasty ceded the port of Hong Kong to the British and resumed trading on unfavorable terms. The war weakened China's global standing for over a century. The British East India company also wanted to be able to grow tea themselves and further control the market. So they commissioned botanist Robert Fortune to steal tea from China in a covert operation.
He disguised himself and took a perilous journey through China's mountainous tea regions, eventually smuggling tea trees and experienced tea workers into Darjeeling, India. From there, the plant spread further still, helping drive tea's rapid growth as an everyday commodity.
The British way of preparing tea was largely adopted by the East Frisian tea culture: Brits almost exclusively drink black tea, preferably unflavored, although the well-known Earl Gray tea is named after a British man. Strong varieties are preferred, not necessarily the highest quality ones. Loose tea leaves (since the 20th century also tea bags) are placed in the pot and scalded with boiling water, where they stay, so that the tea gradually becomes stronger and stronger. For this reason, additional hot water is sometimes added.
Our English Tea Recommendation is Harney & Sons English Breakfast
Blue Zone Okinawa and Their Use Of Tea
There are certain areas in the world where people regularly live longer lives, called the Blue Zones - One of these Blue Zones is Okinawa, Japan.
If we take a closer look at what these people are doing differently than the rest of the world, you'll quickly notice that their diets are high in fresh food, they engage with their communities and feel a really strong bond and connection towards their loved ones. Because of these factors mixed with physical exercise, they're not only living longer but they're also living healthier and they're actually less likely to have a disability or be dependent on pharmaceutical medication.
Okinawan people actively engage in their community whether that be spiritual or social. Humans are social animals after all, which means we naturally feel an urge to conversate, help each other and see their loved ones strive. Social media has been negatively influencing “real” relationships and bonds throughout the past years. More and more kids and teenagers develop poor communication skills and severe anxiety in real-world scenarios. Connecting on a deeper level, having fantastic discussions and listening for the sake of listening and not answering are just some factors to consider next time you visit a social gathering.
Furthermore, they eat mainly a plant-based diet consisting of organic foods. There’s excellent scientific evidence that many chronic diseases can be prevented, controlled, or even reversed with a whole-food, plant-based diet. Scientific research highlighted in the landmark book The China Study shows that a plant-based diet can reduce the risk of type-2 diabetes, heart disease, certain types of cancer, and other major illnesses. Many people also report bigger fitness payoffs, more energy, reduced inflammation, and better health outcomes after making the switch. Tea is a very popular beverage in Japan and Okinawans definitely utilize the many benefits it brings. No matter if matcha, green tea or herbal tea - the ingredients cleanse our bodies (provided you don’t use sugar).
Our favorite Japanese Tea is Green Tea Loose Leaf Sencha Bulk
And finally we have to talk about the number #1 danger to our body and mind. Stress. We should only experience the stress we willingly bring upon ourselves. There’s a difference between healthy and unhealthy stress. Okinawans seek purpose in life and to reach their goals it’s definitely beneficial to have some stress in their day to day lives. Nonetheless, do we have to differentiate between the levels and kinds of stress. Stress that robs precious deep-sleep and makes us forget to eat is definitely bad. Stress that makes us more productive, energized and focused is good.
The Benefits Of Tea
According to the Tea Association of the USA, the number of Americans who will drink tea today is about 160 million, about half of the U.S. population. And, 2012 continued with the trend of increased consumer purchases of tea — surpassing the $2.25 billion mark in retail supermarket sales.
The strongest evidence is on the side of heart health, attributed to the antioxidants in tea. Flavonoids in both black and green tea prevent oxidation of LDL, or “bad” cholesterol, reduce blood clotting and improve widening of blood vessels in the heart. Studies that looked at the relationship of black tea intake and heart health reported decreased incidence of heart attack, lower cholesterol levels and significantly lower blood pressure.
Evidence supporting tea as a weight-loss aid is based mainly on studies that used tea extracts (ECGC and other catechins, flavanols, polyphenols and caffeine). These results may not be directly applicable to brewed tea consumed in normal amounts.
The caffeine content of tea varies widely depending on the kind of tea used and the way in which it is brewed. Typical levels for tea are less than half that of coffee, ranging from 20 to 60 milligrams per 8 ounces (compared to 50 to 300 milligrams in coffee). Studies found no negative effects on hydration with intakes of up to 400 milligrams of caffeine per day (the amount in about seven cups of the strongest brewed tea).
Antioxidants work to prevent the body’s version of rust and thus help to keep us young and protect us from damage from pollution. Load up on antioxidants with a white tea, which is less processed than black or green tea so it retains more beneficial antioxidants.
Herbal blends have no caffeine, while traditional teas have less than 50% of what typically is found in coffee. That means you can consume it without those pesky effects on your nervous system, says Leslie Bonci, nutritionist and owner of Active Eating Advice. If you're trying to switch from coffee to tea, try a chicory root tea like Teeccino, which has a mouth feel and flavor similar to coffee. Chicory root is also known to help reduce stress and is a prebiotic so may be helpful to your gut.
Surprise a loved one with our favorite Tea Gift Set or simply get this Ginger Peach I’ve been recently using myself!
Japanese researchers have found that tea can decrease tooth loss, it changes the pH in your mouth when you drink it and that may be what prevents cavities. Beyond that, tea, unlike many other beverages, does not appear to erode tooth enamel.
We don’t claim tea to be the #1 medicine against severe illnesses or teeth lose. There are so many factors playing important roles when our body slowly starts to age. In those cases you won’t fully heal until you visit the doctor. Implement tea into your daily routine and see for yourself if it benefits your lifestyle and overall health. But don’t take the risk to put all your hopes into a natural way of healing if you are diagnosed with a tumor for example.


Why was the Federal Meat Inspection Act passed?
The Federal Meat Inspection Act of 1906 came about largely due to the conditions in the meat packing industry that were detailed in great depth in Upton Sinclair's 1906 novel, "The Jungle." The novel was intended, by the author, to be a detailed account of the harsh working conditions surrounding manufacturing in the late 19th and early 20th centuries. The meat packing industry had become a sprawling economic business with the sharp increase in population in the United States. As such, the need for food; especially meat, became increasingly important.
Sinclair was paid a $500 advance to enter into the work force of a Chicago meat packing plant to uncover the plight of the American worker. In doing so he also uncovered the details of meat manufacturing in the United States. Excerpts of his novel include, in horrifying detail, the complete lack of any sanitary conditions. Sinclair's details of the conditions in the meat packing industry contained the common the overwhelming presence of rats in the production lines. Rancid meat would be shipped in from Europe to be included in the meat products produced by the plants. Meat was allowed to remain in piles in dark rooms where water would like onto the meat and "thousands of rats would race about on it. It was too dark in these storage places to see well, but a man could run his hand over these piles of meat and sweep off handfuls of the dried dung of rats." Rats and any other contaminants found in the processing plants were included in the meat and there were allegations in the book that workers would fall into the giant vats and be ground up with the meat and sold to the public.
Response to "The Jungle"
The public response to "The Jungle" was swift and harsh. Due to the public outcry President Theodore Roosevelt authorized the Labor Commissioner and a social worker to Chicago to make surprise visits to the meat packing facilities
President Roosevelt read "The Jungle" himself and was disturbed by what he read. Unlike the historical significance attributed to the novel, the book was largely a discussion of social and economic disparity in the United States and Sinclair's main objective was a call to the public for a transfer to communist ideals. As such, the President was impressed by Sinclair's allegations and sought to seek the facts of the meat packing industry through his own resources.
Roosevelt sent the Labor Commissioner, Charles Neill, and James Reynolds, a social worker to inspect the meat packing plants. Their report largely confirmed all of the allegations insinuated by Sinclair's novel. Roosevelt initially intended to take the report to Congress but after contemplation he realized that the publication of the report would result in a devastating blow to the domestic economy.
THE BEVERIDGE AMENDMENT
Instead, Roosevelt decided to coerce the meat packing industry to reform by using the threat of dissemination of the report. He forced the meat packing industry's supporters in Congress to pass, what was known as, the Beveridge Amendment. This act would effectively require the meat packing industry to submit to constant inspections and investigations by the Agricultural Department which would be paid for by the meat packing industry. In addition the act would require stamps on meat products that were sent to market for public consumption. The Act passed the Senate but was received with strong opposition from members of the House of Representatives who had strong ties to the meat packing industry. In response Roosevelt decided to publicize the Neil-Reynolds report to the press.
PUBLICATION OF THE NEIL-REYNOLDS REPORT
As was expected by the publication of the Neil-Reynolds report, the effects were disastrous for the meat packing industry. Upon the reports publication, foreign nations refused to allow the importation of American beef. In response, the meat packing industry went to great lengths in order to create a more sanitary working environment. Roosevelt found that the evidence was enough to call for immediate and radical enlargement of the powers of the government in inspection all meats which enter into interstate and foreign commerce. By June of 1906 both public and political support for legislation controlling the production and distribution of meat products resulted in the passage of the Food and Drug Act as well as the Meat Inspection Act.
Amendments to the Meat Inspection Act of 1906
Since the creation of the Meat Inspection Act of 1906 and the creation of the Food and Drug administration there have been many amendments made to correspond with improvements in the meat industry and the changing appetites of the American people.
As originally written, the Meat Inspection Act did not apply to poultry. In 1906, when the Act was passed there was not a heavy demand for poultry products in the United States. Thos who did eat poultry got their produce from local farms. As such, the Meat Inspection Act, as initially enacted applied only to cattle, sheep, goats, equines, and swine.
It was not until the 1920's when an outbreak of avian flu occurred in New York City that the federal government took a valid interest in the inspection of poultry in the United States. The influenza outbreak resulted in local inspection ordinances and when the United States entered World War II the military required that all poultry products used for military personnel conform to the military's sanitation standards. As a result the poultry industry altered its methods and in 1957 the Poultry Products Inspection Act was enacted to require any poultry products that moved in interstate commerce to be continuously inspected both prior to slaughter, after slaughter, before processing and at the point of entry into the United States; if it was imported.
Since the inception of the Meat Inspection Act of 1906 the law has been expanded to include other kinds of meat products. In 1967 Congress passed the Wholesome Meat Act and the Wholesome Poultry Act which set a minimums sanitation standard for State inspections of meat packing and poultry plants.


Okay, let’s get something important out of the way up front.
If you came here thinking that the best foods to eat for weight loss are foods that will, in some way, burn fat and actually cause you to lose weight, then there’s something you need to know.
There is no such thing as a food that makes you lose weight, a food that burns fat, or a food that will help with weight loss in any way even remotely resembling this.
That silly myth is something I cover in detail in my article about Superfoods and in my list of the 10 best fat burning foods.
In reality, the one and only thing capable of actually making weight loss occur is a caloric deficit, which is the state a person is in when they are eating less calories than they burn (or burning more calories than they’re eating… just different ways of saying the same thing). When this happens, your body will seek out an alternative fuel source to burn instead.
That fuel source? Your stored body fat.
So, regardless of whatever other nonsense you may have heard (and will surely continue to hear), a caloric deficit is the sole cause and requirement of weight loss, and this fact is unaffected by the specific foods you are (or are not) eating. My articles about How To Lose Fat and The Best Way To Lose Weight Fast cover this in detail.
But wait, don’t give up hope just yet.
There Are STILL Things You Should Be Eating
You see, even though this article isn’t going to contain some list of supposedly special foods you need to eat in order to lose weight (no such foods exist), I’m still going to give you a list of things that you should most definitely be eating if you want to be as successful with your weight loss goal as you can possibly be.
I’m talking about things that are useful.
Things that are helpful.
Things that are extremely beneficial.
Things that won’t actually cause weight loss, but will absolutely improve your ability to make it happen.
Here’s the really interesting part, though: not a single one of these “things” is a food.
Because it’s not the foods themselves that provide the benefits we want. It’s the nutrients those foods contain and our approach to eating them that makes a person’s diet successful.
Here, let me show you the 3 best examples.
The 3 Best “Things” For Your Weight Loss Diet
See, protein isn’t a food. It’s just a macronutrient that many foods contain.
And it is, by far, the second most important “thing” within the diet of a person who wants to lose weight (calories are always #1).
- Protein plays a crucial role in controlling hunger (it’s the most filling macronutrient of them all).
- Protein preserves muscle while losing fat (thus helping to ensure the majority of the “weight” you lose is body fat rather than muscle mass).
- Protein is the macronutrient with the highest thermic effect (which means your body will burn more calories during the digestion of protein than it will digesting carbs or fat).
To get these benefits, a good starting point to aim for is about 1 gram of protein per pound of body weight (a little more or a little less is fine, too). So, a 200lb person would eat about 200g of protein per day. Additional details here: How Much Protein Do I Need To Eat A Day?
If you are significantly overweight, use your target body weight instead (so, a 300lb person looking to get down to 200lbs would eat 200g of protein).
To maximize these benefits, spread your protein intake out in a way that allows you to eat a good amount of it during each of the meals you eat per day.
Beyond that, as long as you’re not getting the majority of your total protein intake from lower quality protein sources (e.g. plant sources), it makes virtually no difference whatsoever what foods you eat to meet your daily protein needs. It’s the protein itself that’s beneficial to weight loss, not the foods that contain it.
That is why #1 on this list isn’t “chicken” or “turkey” or “eggs” or anything similar.
It’s protein, period.
And you’re welcome to get it from any of the countless foods (chicken, turkey, eggs, fish, beef, dairy, protein powder, etc.) and combinations of foods that you happen to like the best and would most prefer to get it from.
Similar to protein, fiber is another nutrient playing a key role in controlling hunger. It actually does so in two different ways.
- The first is simply that fiber is just a filling nutrient. This is why despite being quite low in calories, eating a nice-sized serving of vegetables will often produce a greater physical feeling of fullness in a person’s stomach than a low fiber meal that contained significantly more calories.
- The second hunger-controlling benefit of fiber is that it helps with controlling our blood sugar levels. When those levels spike and then crash (as they often do when we consume what can best be described as an “empty calorie” meal… such as a meal that is high in sugar and low in everything else), we get hungry. Fiber just so happens to be one of the main nutrients that helps to slow the digestion of the foods we eat, thus preventing large spikes and equally large crashes, thus minimizing the hunger signal this kind of thing can cause.
To get these benefits, a good starting point is to aim for somewhere between 10-17 grams of fiber for every 1000 calories you eat per day.
And, just like with protein, spreading this daily intake out so that you’re eating a decent amount of fiber at each meal is the ideal way to do it.
Once again, there are tons of different foods that are high in fiber (fruits and vegetables of all kinds, nuts and seeds of all kinds, beans of all kinds, wheat, oats, etc.), and it’s always the fiber itself (not any one particular food) that provides the dietary benefits we want.
Which means, you’re welcome to get your daily fiber intake from whatever the hell foods you like best, regardless of whether or not they happen to appear on some list of the supposedly BEST foods for weight loss.
3. Foods You Actually Enjoy Eating
Can you do me a favor?
Think of what articles like this are usually like.
You know, one of those typical lists of the “101 Best Weight Loss Foods You Must Eat To Burn Belly Fat Fast, Lose Inches Instantly and Shred Pounds Rapidly!!” or some such nonsense.
Now think of the foods you might see on that sort of list.
Broccoli? Walnuts? Grilled chicken? Grapefruit? Oatmeal? Brown rice?
Now, are these all potentially “good” foods? Sure. Most of the foods on these types of lists contain fiber, protein or some other nutrient that is beneficial to us in some way.
But, like I’ve already explained… it’s never the foods themselves that are providing any of the benefits. It’s the nutrients they contain, and those nutrients can be gotten in similar quantities through a wide variety of foods and combinations of foods.
Why do I keep repeating this? Why does this matter so much?
Because let’s say you hate some (or even all) of those foods.
Maybe you don’t like them because you think they taste like crap. Or maybe you don’t want to buy them (due to price, availability, etc.). Or maybe they are an inconvenient pain-in-the-ass to cook.
Whatever it is, you don’t want to eat them, you won’t enjoy eating them, and you won’t be happy eating them.
BUT, you saw them on a list of foods that claimed you SHOULD be eating them… so you try to make them a part of your weight loss diet anyway.
Do you know what this does?
It instantly guarantees that there will be at least some part of your diet that you’re not going to be happy with.
Which means you eventually won’t be happy with your diet, period.
Which means you will be a lot less likely to stick to that diet and sustain it long term.
Which means – despite having plenty of the most super-amazing-magical-bestest weight loss foods on the planet in your diet – your diet will fail to cause you to lose weight as a direct result of not actually sticking to that diet… which is something that occurred as a direct result of unnecessarily filling your diet with foods you don’t want to eat… which is something that you did for no other reason than because you saw them on some stupid list of foods that you supposedly need to be eating.
Now, I’m obviously not saying to eat cookies instead of broccoli because you “hate broccoli” and “love cookies.” (Although, side note: the occasional cookie is perfectly fine.)
In this example, I’m just saying to eat the specific vegetables you like the most, and completely avoid the ones you don’t like… even if those vegetables were on “the list” and your preferred choices weren’t.
I’m also saying that if you hate brown rice but love white rice… you never need to eat a single grain of brown rice for the rest of your life. You can exclusively eat white rice and still lose weight just fine.
If you hate walnuts but love almonds, feel free to let almonds be the only nut you ever eat… even if walnuts are the only nut you ever see on one of these annoying lists.
If you think oatmeal looks and tastes like something someone else already ate (I’m with you on that one), then don’t eat oatmeal ever again. Get those calories/nutrients from literally any other nutrient-dense carb source that you actually enjoy eating (e.g. potatoes… yes… even white ones).
You can apply this same bit of common sense to every single food in existence.
Because there is nothing about any food that requires you to eat it or force yourself to try to make it a part of your diet if you don’t want to. There are always other foods and combinations of foods that can be eaten instead. Foods that you actually enjoy eating.
And as long as your total calorie, macronutrient and micronutrient intake is what it needs to be each day… it won’t make any difference whatsoever.
Well, except for the tiny difference of making your diet infinitely more enjoyable for you, thus making you infinitely more likely to sustain it and actually reach your goals.
Yeah… so… just a tiny difference.
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45 thoughts on “What Are The Best Foods For A Weight Loss Diet?”
An excellent and flawless article as usual Jay, you never fail to disappoint! Thank you very much for this in particular, I’m starting a caloric deficit diet in a few weeks. Keep up the fantastic work and good luck on your SFL book!
Thanks man, definitely appreciate it!
It should be mandatory for people to read your articles. The amount of ridiculousness i see people post or say is staggering, and god forbid you try and have a conversation about how they could be incorrect. Its like talking to a tree stump, but less intelligent.
Ha, yeah. It can definitely be like talking to a really, really stupid tree stump at times.
Excellent post as usual! One of your old articles is what helped me to lose weight and keep it off. I don’t know why people allow themselves to be deceived. They are always looking for a magic recipe that will do the work for them
Thanks dude. Reminds me of one of my favorite quotes: “It’s easier to fool people than to convince them that they have been fooled.”
200 grams of protein for a 200 pound person, is normal pertaining to a extensive body building lifestyle. A subject that he or she retains throughout the day for their competition, no doubt. However, for the average workout subject just wanting to obtain more muscle and strength, 200 grams of protein consumed throughout the day is either impossible or ridiculous. Just 3 shakes a day will only give you 60 or so grams. Then there is the food choices, steak only 20 to 30 grams, egg only 6 grams each, etc. So unless you eat 6 high protein meals a day, you will never get there.
Ehhh, there’s literally no truth to anything you just said. Eat 50g of protein at 4 meals and you’re at 200g of protein for the day. Not really that hard at all for someone eating enough total calories to be 200lbs. A woman weighing 130lbs could eat 43g of protein in just 3 meals per day and hit her total with no problem.
I’ve eaten around 1g of protein per pound of my own body weight (sometimes as high as 1.3g per pound) with little to no problem for about 15 years now. I’ve done it with as many as 6 meals and as little as 3. For the last few years, typically 3-4. As have literally millions and millions and millions of other people. Not to mention the many using some form of intermittent fasting, who are often hitting their 1g per pound totals in just 2 meals per day.
If, however, 1g per pound is hard for you, 0.8g per pound is the low end of the optimal range I recommend.
I think this would depend on how many calories you need to consume. Obviously it’s harder to hit certain macronutrient goals if you only eat 1600 calories a day vs 3000.
200 grams of protein is 800 calories. 1/3 of your diet is a lot easier than 1/2. Without knowing what the calorie target is, there is no way to say whether a certain number of grams of protein is realistic.
That’s why protein recommendations are relative to bodyweight. Someone who weighs 200lbs would typically have a caloric intake high enough to suit 200g of protein.
Ill give you an example of what my typical meals look like on a diet. My weight is 210 lbs and I eat 3 meals a day and take one shake around my workout (not fussed about when – just need to hit the macros for the day).
2 boiled eggs
200ml skim milk
125 grams protein bread (they sell some tastefull stuff here in Denmark)
100 grams of both tuna and cottage cheese (pebber, onions and such mixed in)
30 grams protein powder
200 ml skim milk (mmmmh peanutbutter flavor).
250 gram chicken
300-400 grams of vegetables (what im in the mood for).
200gram nudles or rice (I prefer low cal. nudles when dieting)
Spices and curry paste
This nets me the following:
Calories: ~1800-1900 cal.
Protein: ~200 grams
Carbs: ~110 grams
Fat: ~65 grams
And the cost is around 8$ a day in Denmark (51 dkr). So it is very easy to hit those numbers.
If I have a long walk ill drink some chocolatemilk or something else I might crave. Dosnt feel like a diet tbh.
I’m not nor have ever been a competitive bodybuilder, but I have been bodybuilding for forty-five years since beginning at age sixteen.
For many years, I’ve kept an annual eating schedule which has me consuming about 1,850 calories per day for seven to nine months of each year, in order to hold a bodyweight of about 157 lbs and a bodyfat percentage of 12% (I’m a very-light-boned 5’8″) for the warmest six months of the year here. I’m currently on that 1,850 cal phase. I aim for a minimum of 130 grams and a maximum of about 150 grams of protein per day.
It’s 10:45 PM CST as I post…here’s what I ate for protein today:
Meal 1: 6 large whole eggs, 36 grams of protein
Meal 2: 2 cups of cottage cheese with 2 tbls of nutritional yeast, 58 grams of protein
Meal 3: 1 cup of plain Greek yogurt, 22 grams of protein
Meal 4: 2 small cans of tuna in water, 40 grams of protein
Total protein in four meals: 156 grams (624 of my 1,850 calories).
Notice — no protein shakes, only four meals, and yet I consumed over my maximum in protein.
So, consuming 0.8 to 1.0 grams of protein per pound of bodyweight is very doable by the average person who’s not a competitive bodybuilder. I’ve been doing it for decades.
Yes, it DOES require some thought, preparation, scheduling, and self-discipline. But it’s very within the capability of nearly everyone who wants to do it.
I lost 50lbs or so calorie counting using exactly your advice (and iPhone calorie counting apps). I’m trying to cut another 10lbs or so to get to how I want to look. I eat whatever I want so long as I maintain my calorie goals.
Having said that, my diet tends to gravitate towards very high protein high fiber foods for exactly the reason you said, it makes me feel fuller longer. I could live off twinkies but it would be a rough ride. In my experience high fat foods are also occasionally necessary as I seem to get intense cravings not for carbs but for high fat meats. Craziest thing.
There are also other hints which can help such as eating right after a workout to prevent getting too hungry and eating the house down. Some herbal teas also seem to have an appetite suppressing quality. Perhaps due to the taste.
Aa an aside, I don’t worry about consuming a certain number of grams of protein. I find that works itself out in the long run.
I’ve been a long time subscriber and I have come to know what to expect from your articles. It’s mainly no non-sense advice coupled with a dose of reality for the ones seeking a magical solution. But there are some people who have no knowledge of nutrition and may seek for advice on what foods are nutritious and how to make nutritious foods more enjoyable to eat. For instance, someone who enjoys pizza may use this to reach their caloric deficit which probably wouldn’t be optimal- yielding extremely slow progress resulting in one to quit their diet.
Hmmm, I’m not sure I understand the point you’re making at the end there. Can you clarify?
Yes- sorry. I got interrupted and I forgot to finish and pressed reply by accident. Now I can’t remember what I was going to say exactly. Anyways- carry on.
Ha, no problem.
Once again a very intelligent and informative article on a much confusing subject! Thanks again for hitting it out of the Ball Park, Jay!
Hey Jay, absolutely love the article. You dont happen to have an example meals you eat regularly do you? Ive lost quite a bit following your advice but figuring out what I want to eat to reach my goals has always been a pain ive struggled with for a long time. I tend to fall on many chicken breasts to get to my protein goal.
Explanation with a clear understanding for me, thank you!
Glad you liked it!
I just wrote page 257 about 30 seconds before typing this comment. 😉
Stop playing with my heart!!!!
(Writing page 261 as we speak.)
Jay, thanks for your article….as always straight to the point and succinct. Look forward to more!!
Glad you liked it!
I gotta say you are one to read
I was facing bariatric surgery and decided if I got myself in I have to get myself out. I researched a lot and its confusing as hell people are just plain mean about their own beliefs and that’s ok. But I was sure a deficit would work but how big of one, there are so many opinions.
Got a calendar and a dry erase board and went to work. Protein, fiber, few carbs that’s about it other than a couple beers in the evening (count all that too). I stay full it last 4+ hours between meals, light exercise ( just had knee surgery recently). Am I hungry? Sometimes. Do I act on it ? No. I wait and drink cold water and lots of it. Am I dropping pounds and inches? Hell yes. But all I read ( NOT YOU) says i’m not and cant unless I do their program. I’m burning baby and got a goal, it’s BIG but i’m gonna get there. Thanks again for supportive articles and inspiration.
Very glad to hear it, Joe! Few people reach the point of weight loss surgery and are able to take matters into their own hands instead (and even less are actually successful with it). Awesome job! Keep the updates coming.
What’s the problem with vegetable protein? It seems like it should fall under the same rules as the other stuff: get enough of it and fit it into your macros and that’s it.
Check out Lyle McDonald’s long series on protein sources. It will explain everything. Starts here.
Damn, I was hoping white powdered donuts, coffee and a cigarette in the morning would make the list. Great read and I glad you point out white potatoes and rice are fine.
Protein is hard to get without a lot of fat, I hate chicken more and don’t like whey powder. I’ve been doing the vegetable protein powder which is a lot more expensive. You who think it would be dirt cheap? I don’t get it.
Stay away from refined sugar and white flour and you will be good. From reading you stuff I got a bunch of people doing fruit and protein powder shakes in the morning to curb appetite. Veg shake to get them to dinner. Not a routine to build monster bodies, but it helps to slim down.
That’s a whole other list. 😉
Chicken, turkey, egg whites, low/no fat diary, fish (e.g. tuna) and extra lean cuts of meat are all good high protein/low fat sources, by the way.
Ugh, I know. Funny you mention Tuna, my favorite. Afraid to eat it…you know why. Yea, lean cuts of beef in the crock pot.
Thanks Jay! Great reminders about the protein and fiber on keeping us fuller to help with cravings. Love your no nonsense ways. I’ve lost 13 lbs this past 35 days and am still going strong and feeling great AND creating a deficit 🙂
Awesome… congrats on the progress!
Always an inspiration and a realistic reminder…..loved you since the day I found you (2010). Thank you for keeping it real!!
You are quite welcome! Thanks for sticking with me for 7 effing years.
I don’t know how I came across your site, but I’m thankful I did. I shared a few of your articles with my wife mentioning how similar your mentality is to mine and she completely agreed. Thank you for the time and effort you put in to helping others.
Quick question I have always wondered – does your body always make use of every calorie you throw at it? If for example someone binge ate an entire pizza and consumed 3000 calories in 20 minutes, is the body going to see to it that it uses everything? Is there a point where your body just uses a portion and gives up on trying to process the rest? I hope this makes sense.
Glad to hear it dude!
As for your question, your body will always either burn calories or store them (typically in the form of body fat) for potential later use.
One or both of those things will always happen to every calorie you consume (with exceptions for stuff that doesn’t get digested for whatever reason).
I have to say “Thanks” as well. A google search of a topic brought up a link to one of your articles. Ended up reading a bunch of them and finally gave into the idea of a calorie deficit. I tried every other way imaginable and you convinced me of the stupidity of it all. I stopped eating so damn much and I’m down 13 lbs and have a bunch of now saggy pants in 4 weeks. Fan-freakin-tastic.Thanks, man.
Boom! Congrats on the progress. Glad any of my stuff has helped in any way!
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"My friend referred me to try ordering a cake from Melody. I have been ordering from her for two years now, and I love every single cake that she has made for me. My favourite are the buttercream flower cakes. They look too beautiful and delicate to eat. She is very punctual in delivering the cakes, and I can tell she puts in so much time and effort into every little detail. I will definitely continue ordering from Melody."
"I ordered my wedding cake from Melody and she made it perfect! It was more than I imagined, and she exceeded my expectations! She was nice enough to work with my budget because I really wanted to order from her. I highly recommend her for wedding cakes, and I am definitely ordering more cakes from her in the future!"
"We ordered a fondant cake and some unicorn macaroons from Melody, and everyone loved them! The macaroons are super cute, fluffy yet crunchy. We chose passion fruit, and it's very flavorful. The fondant cake is well made, looks unreal! And inside we picked matcha and black sesame. Cake is moist and the cream is not too sweet. I will order from her again, and I recommend her to all of my family and friends"
"Met Melody through a styled shoot. We asked her to make something totally different from what she usually makes and the results were beyond perfect. We also had few cupcakes from her at the end of the day and everyone loved them. Thank you Melody."
"I ordered a cake and mini cupcakes for my son's 1st birthday. They were very well received at the party! The flavours were wonderful and not overly sweet. Melody is also very easy to get in touch with. We kept in contact through email, and she replies within a day or two. Can't wait to work with her again!"
"So happy with our collaboration with Melody for the Princess Jasmine inspired cake, cupcakes, and cakepops. She worked out all my requests, and even added the carpet for the topper. I look forward for my daughter's next birthday. Thank you, Melody!"
"I've ordered cupcakes from Melody for corporate events. Everyone loved the cupcakes, especially when there are rich tasty fillings inside the cupcakes. I greatly recommend everyone to try the cupcakes! They are the best cupcakes ever!"
"Tried the cupcakes and green tea shortbread at a party. Presentation and taste awesome. Not super sweet, just perfect!"
"Had my first cupcakes from Melody at a wedding, and they were delicious! I could not stop myself from going for seconds and thirds!"


Turkey is in a unique geographical position, straddling both Europe and Asia, and thus the national cuisine combines both European and Asian influences. In fact, Turkish cuisine owes much of its heritage to the cuisine of the vast Ottoman Empire, which encompassed not only what is today modern Turkey, but also territories in the Middle East, North Africa and southern Europe. As a result of this Ottoman heritage, Turkish cuisine combines influences from Arab and Middle Eastern cuisine, as well as Armenian cuisine, Greek cuisine, and Persian cuisine, with traditional Turkic elements from Central Asia such as yogurt.
In would incorrect however to assume that Turkish cuisine was homogeneous throughout the entire country. This is very far from the case – there are specific dishes and flavors unique to each region of Turkey:
– Olive trees are grown in the densely populated region of Marmara (the area around the Bosphorus, Dardanelles and the Sea of Marmara), as well as near to the Aegean and Mediterranean coasts, and these regions are known for their Mediterranean style cuisines.
– Northern Turkey, near the Black Sea coast, is known for anchovies and corn.
– Central Anatolia is famous for its pastry dishes: gözleme, keskek and manti.
– Southeastern Turkey is well-known for mezes, kebabs and desserts such as baklava, kadayif and künefe.
Here are some popular Turkish dishes:
– Tarhana – A dried food based on a fermented mixture of cracked wheat, yogurt and vegetables – its dryness and acidity means that it preserves well for a long time. Tarhana is eaten in the form of a soup.
– Domates – Tomato soup.
– Iskembe çorbasi – Tripe (edible offal from the stomaches of cattle) soup. Often served season with lemon juice or vinegar.
– Cacik – The Turkish version of Tzatziki – Yogurt with cucumber, mint and olive oil, served cold and eaten as a side dish.
– Hummus – A dip made from ground chickpeas with sesame tahini (ground sesame seeds), lemon juice and garlic.
– Lahmacun – Sometimes known as “Turkish pizza”, lahmacun is a round flat piece of dough, topped with ground (minced) beef or lamb, and served rolled up with vegetables (most commonly onions, peppers or tomatoes) or pickles.
– Gözleme – A savory pastry made by thinly rolling dough and repeatedly folding. It is then filled and browned in a pan. There are many different variations, each with their own names, including Etli (meat filling), Ispanakli (spinach), Karisik (mixed filling), Katmer (plain), Kiymali (ground lamb), Mantarli (mushrooms), Patatesli (mashed potatoes) and Peynirli (filled with feta cheese).
– Börek – Dough stuffed with cheese, meat or vegetables.
– Manti – A Turkish pasta made from dough balls filled with ground (minced) meat. It is served with yogurt, flavored with herbs and spices, and warmed in olive oil or butter.
– Keskek – A stew made from meat with wheat or barley.
– Kuskus – The Turkish version of Couscous.
– Dolma – Stuffed vegetables. There are two main variants: a meat (“kiyma”) mixture containing ground (minced) meat, onions, rice and spices, which is served warm, and vegetables mixtures, which are served at room temperature.
– Imam bayildi – Eggplant (aubergine) stuffed with onions, tomatoes and garlic, then simmered in olive oil, served cold.
– Karniyarik – Very similar to Imam bayildi, but also containing ground (minced) meat, and served hot.
– Patlican salatasi – Literally translated from Turkish, the name means “eggplant salad”. There are quite a few variations of this dish, the eggplant (aubergine) may be baked or broiled (grilled) over a open flame before peeling so it has a smokey flavor, and then mixed with yogurt, olive oil and garlic, or with olive oil, lemon juice and garlic, and served at room temperature.
– Patlican begendi – A hot eggplant (aubergine) dish, also containing meat, cheese, milk and flour.
– Menemen – Eggs with green peppers, onions and tomatoes.
– Adana kebap – A long grilled kebab made from minced lamb, originally from the city of Adana, where it is known as “kiyma kebabi”.
– Döner kebap – Literally translated from Turkish, döner kebap means “turning roast”. It is meat (lamb or mutton, beef, or chicken) cooked on a rotating spit. The meat is usually served in a pide (Turkish pita bread). Versions with salad and sauce added were invented by the Turkish community resident in Germany, in a (extremely successful) attempt to broaden the dish’s appeal – döner kebap has become a popular fast food throughout the world.
– Bursa kebab – Originally invented by Iskender Iskenderoglu, and known as “Iskender kebap” (which is a trademark), this dish is a variant of döner kebap. Grilled lamb slices are based with tomato sauce and laid over pide (pita) bread, and covered with melted butter and yogurt.
– Shish kebab – Grilled chicken or lamb, marinated and cooked on a skewer over an open fire. Lamb from milk-fed lambs is particularly favored.
– Arnavut cigeri – Fried liver.
– Köfte – Meatballs made from ground (minced) meat with bread and egg. There are many variants such as “kadinbudu köfte” which contains rice, and “Çig köfte” which contains raw ground (minced) meat.
– Mahmudiye – Chicken with almonds, apricots, black pepper, currants and honey.
– Sujuk – A sausage made from ground (minced) beef with spices, and allowed to dry for several weeks. It must be cooked before eating, and is a popular at breakfast and in fast foods.
– Baklava – A sweet pastry dessert made with phyllo dough, filled with chopped walnuts or pistachios, and sweetened with syrup or honey.
– Kadaif – A dessert made from shredded dough or phyllo pastry. There are quite a few variants of this dish, including “künefe” which contains melted cheese and is served hot with pistachios and walnuts.
– Helva – A sweet made from tahin (sesame seed paste), flour or semolina.
– Lokum – Turkish delight.


UC BERKELEY AUTHOR: Luis A. Rodriguez
DATE OF PUBLICATION: November 2016
REFERENCE: Rodríguez LA, Mundo-Rosas V, Méndez-Gómez-Humarán I, Pérez-Escamilla R, Shamah-Levy T. Dietary quality and household food insecurity among Mexican children and adolescents. Maternal & Child Nutrition. 2016. doi:10.1111/mcn.12372.
SUMMARY/ABSTRACT: Seventy percent of Mexican households experience some level of food insecurity (FI). Studies have shown positive associations between FI and poor dietary quality. As far as it is known, this is the first time the Healthy Eating Index (HEI-2010) has been used to assess dietary quality of children and adolescents in Mexico, and to examine if FI is related to it. The objective of this research is to assess dietary quality and its association with FI among Mexican children and adolescents from a nationally representative cross-sectional sample. We analyzed data from 4635 2-19-year-old Mexican children and adolescents participating in the Mexican National Health and Nutrition Survey (Ensanut 2012). FI was measured using the Latin American and Caribbean Household Food Security Scale (ELCSA) and dietary quality with the HEI-2010. We examined the association between FI and dietary quality using multivariate linear regressions. Dietary quality was worst as FI became more severe among children and adolescents compared with their counterparts living in households with food security. Specifically, FI had a negative association with fruits, vegetables, and protein foods, and a positive association with refined grains consumption. Dairy intake was negatively associated with FI among older children and adolescents. Added sugars were not associated with FI, but intake was excessive across the population at 15% of total daily energy intake. Decreasing FI may help improve dietary quality of Mexican children and adolescents.


extra-virgin olive oil
1 1/2 lb. boneless chuck roast, trimmed
Freshly ground black pepper
5 cloves garlic, minced
1 large onion, cut into 1″ cubes
1/4 c. balsamic vinegar
3 tbsp. brown sugar
3 carrots, peeled and chopped into 1″ pieces
3 Yukon gold potatoes, peeled and cut into 1″ chunks
5 sprigs of fresh thyme
1 bay leaf
1 c. dry red wine
2 tbsp. chopped fresh parsley
- 1. In a large sauté pan over high heat, warm 1 tablespoon oil. Dry meat with paper towels and season generously with salt and pepper all over. Sear on all sides until a deep golden crust forms, 2 to 3 minutes per side. Transfer meat to the slow cooker bowl.
- 2. Return pan to medium heat and add 1 teaspoon oil. Sauté garlic and onions for 2 minutes. Deglaze with balsamic vinegar. Simmer on low until slightly reduced, about 5 minutes. Scrape bottom with a wooden spoon to remove all bits of meat. Add brown sugar and stir until dissolved. Pour mixture over meat in slow cooker.
- 3. Add carrots, potatoes, thyme, bay leaf, chicken stock and red wine. Cook on low for 6 to 8 hours.
- 4. Remove bay leaf and thyme branches. Garnish with parsley and serve immediately.


I have received again a lovely surprise for my blog: I was nominated to Super sweet blogging award by Beauty Whizz . She writes fantastic DIY green beauty recipes and lots of other interesting topics on this subject. Thank you so much for the nomination! I find this award a total fun, a little bit different!
This award requires the following:
I give credit to person who nominated me. (Done)
I answer the following super sweet questions
Cookies or cake?
I always prefer a lovely cake, although even cookies can be great. In winter: a cup of tea and delicious cookies with nuts, spices, or ginger/lemon combination, yumm! Even though I’m not obsessed with sweets, I love to eat a delicious cake from time to time or to try a new version. I’m attracted by unusual and new cakes. Ultimately I like to try organic raw cakes, too. But my favorite is still the fresh taste of strawberry cake with a light vanilla cream inside. On the top (right) is the picture of my birthday cake that my mom does for me almost every year with her own organic ingredients (eggs, strawberries, almonds,…) plus a picture of a lovely classic strawberry cake (left). I don’t like artificially made cakes (neither in taste nor in decoration).
Chocolate or vanilla?
Both are great! Vanilla in original form: dried fruits of course, not its artificial aroma!, chocolate: never milk based, but dark chocolate.
What is my favourite sweet treat?
Oh, hard to say. Sometimes I like a very normal but well done simple yogurt cake or a nice chocolate muffin with cinnamon for instance.
When do I crave sweet things the most?
I rarely crave for sweets. But I love eating a nice cake in late afternoon with a cup of tea or coffee, but not everyday.
If you had a sweet nickname what would it be?
Hahaha, this is funny! It popped in my mind: Zuccherina – from Italian: zucchero means sugar and zuccherina is a derivative of this noun with a female diminutive. They used to call me this way when I was in high school 😀
The last part of this award is that I nominate 13 super sweet bloggers. Here they are:
You can have your cake and eat it too (food blog from my country, even ENG version)
Wish a super sweet weekend to all of you!
photo credits: left foto via Pinterest, right photo: my bithday cake 🙂


Number of serving: 1
Size of serving: 1 cup or 1 small glass
Ingredients: warm one cup cow milk, 1/4th to half tsp of turmeric powder as per your taste, one tsp honey
Preparation Time: 5-10 minutes
The Preparation Method:
- Boil the milk. When it is boiling add turmeric powder.
- Take it off the heat in 2-3 minutes once turmeric added.
- Let it turn from hot to warm.
- Now add honey.
- Whisk with spoon.
- Now have it warm.
- You can add 3-4 strands of saffron if you like it.
Good to induce sound sleep, stress bursting drink. Turmeric is anti-inflammatory and antioxidant so it is used to heal wounds faster. It is very good for skin. Your bones are strengthened as milk has good quantity of calcium. Honey is natural cough syrup, and also antioxidant. Honey nourishes your skin, helps in managing weight.


Counter Culture a nostalgic, yet up-to-date, experience
By Karen Peterson
For the Albuquerque Journal
April 15th, 2016
FOOD: Eclectic Americana. Beer and wine
ATMOSPHERE: Industrial mayhem
SERVICE: Order at the counter; no credit cards
Counter Culture Cafe is another of those Santa Fe places that, though they've been around a long time, have nothing to do with tourism, art or adobe and everything to do with local flavor, not to mention local sociology.
Counter Culture is decidedly post-tourism. It's off the beaten path in the industrial-residential mix-up that is Baca Street; it's housed in a steel building and it's mobbed, as often as not, with santafesinos of all persuasions, usually with their kids. Save possibly in the rare, truly between-meal hours, a serene and restful place Counter Culture is not.
Never mind. The food is very good, the service is up to the mob and the atmosphere, if noisy, is cheerful and lively. We stopped in for a weekend brunch not so long ago and enjoyed ourselves, even if thoughtful conversation was not the high point of the experience.
Standing at the counter, studying the handwritten menu and mindful of the line behind us, we quickly settled on two specials and a standard. Specials that Sunday included a pesto frittata and a Counter Culture frequent flier, lemon ricotta pancakes. We also picked a menu standard, the Middle Eastern plate. (Be forewarned: Counter Culture doesnt take credit cards.)
Our plates arrived promptly and we dug in. The frittata was odd-looking: not the bright yellow of beaten eggs, but a sort of toasty brown, thanks to the generous lacing of basil pesto. Rounds of perfectly cooked potato were embedded, adding heft to what otherwise would have been more or less a pesto omelet. It was a good, if quirky, flavor combination.
The Middle Eastern plate was excellent, as well: crispy-flaky triangles of spinach-stuffed spanakopita arrived with a wonderful large salad of mixed greens, tomato, cucumber and black olives. (The small salad accompanying the frittata was just as good.) Wedges of pita and a little hummus rounded out the sampler.
The lemon ricotta pancakes were excellent, too. Three big cakes arrived fluffy and light, and tasted very spring-like. The lemon zing was softened (and enriched) by the ricotta, there wasnt too much maple syrup and the berry garnish contributed another spring-like note.
Counter Cultures varying menu runs the gamut from the standard two-eggs-and-trimmings breakfast and breakfast burritos to green chile cheeseburgers and assorted sandwiches. Soups range from a homely split pea to more exotic Asian-influenced fare.
Dinner is adventurous, too. Fish, chicken and beef appear in various culinary styles ranging from plain American (hangar steak and mashed potatoes) to Italianate (lasagna) to Asian (curried vegetables) to what might, to persons of a certain age, be termed hippie food (grilled tofu, brown rice).
You can get enormous cinnamon rolls at Counter Culture, or huevos rancheros or achiote-marinated chicken. Likewise, you can choose your own company by bringing your own and eating at a smaller table or taking potluck at one of Counter Cultures big communal tables. Want to bring your dog and eat on the patio? You can do it here.
Not everybody will cotton to Counter Culture. But it straddles the divide between that old, small and eccentric Santa Fe and the bigger, richer and more mainstream city we now live in, complete with it's own suburbs and big-box shopping malls. A visit to Counter Culture partakes of nostalgia, certainly.
But it's an up-to-date experience, too, reflecting the sophisticated variety of influences and preoccupations (organic ingredients, local sourcing and so on) that are now our standard.


Michael Kara Catering lets you celebrate your love with ease on your special day. The experts at Michael Kara take catering to a whole new level, taking care of the setup, serving and clean up at almost any location in Cape May County. Let the catering experts work for you!
When choosing Michael Kara, you will get the opportunity to select food that reflects your wedding day vision and taste the dishes before finalizing the menu. Michael Kara’s chef creates options that are anything but typical wedding fare. Unique dishes include Pork Tenderloin Shish-kabob with Avocado Greek Yogurt and Crab & Mango Shooters with a Raspberry Glaze & Mint as appetizers, Burgundy Wine Braised Beef Short Ribs and Sesame Crusted Tuna as entrees, and much, much more. Choose from a variety of cuisine styles available in plated dishes, buffet-style or stations. Michael Kara also has the ability to cater to special dietary needs such as gluten free and vegetarian. The food will be plentiful and delicious, and guests will be raving about it for years to come!
When the big day arrives, the catering staff at Michael Kara will do anything possible to make your day go smoothly. From cocktail hour, to dinner, to drinking, to dessert, the staff members will be with you every step of the way. Their incredible service will make all of your wedding dreams come true, giving you a day to remember for a lifetime!
For more information on Michael Kara Catering, email email@example.com.


According to a recent global report on food consumption, the number of individuals regarded as “severely food insecure” or those exposed to severe hunger nad starvation went up from 80 million in 2015 to...
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Blimix lights up. "Ah, you're hungry? I have stuff on hand to whip up just about any of my favorite dishes, or you can have something right from the container; I'm sure you'll like something that I have to offer. Would you like some fresh fish (cajun catfish is especially good), lo-mein (with your choice of meat), Buffalo wings, chili1, lasagna, ham steaks, sautèed mushrooms and onions, scrambled eggs with cheese, a sandwich (grilled cheese, peanut butter and jelly, turkey, whatever), fried chicken, a hamburger, macaroni and cheese, spaghetti with fresh sauce, stroganoff, pizza, fish cakes, or barbecued ribs? How about olives, apple wedges with Camembert, shrimp with cocktail sauce, tortilla chips with salsa, potato chips with onion dip (the real stuff), creamed corn, pickles, potato casserole, crackers with cheese, challah with honey, corn muffins, herring in sour cream, apple sauce, tossed salad, or yogurt? Or some dessert? You could try some Irish sodabread, cheesecake, ice cream, chocolate bars, cookies (butter and brown sugar, molasses, whatever other kinds you might want), cream cheese pie, fudge, pudding, or ice cream. If you're thirsty, I could get you some iced coffee, a malted milk shake, some hot tea, or a bottle of IBC root beer. Sorry, I don't keep Pepsi products around, nor do I have tomatoes, cucumbers, celery, coconut, or anything that says 'lite' on the package."
You thought you heard something you liked, but the list was overwhelming and you don't want to hear it again. Oh well. What would virtual chicken taste like, anyway?
1. Quotes: 50


Mission Hills Farmers Market runs every Wednesday from 3pm-6pm
The Mission Hills Farmers Market is located on Falcon St between Fort Stockton and Washington. It has 20 purveyors selling fresh produce, seafood, and specialty foods. All of the growers are certified by the San Diego Department of Agriculture which ensures that everything is certified grown in California. This certification means that most of the fruits and vegetables are picked within days or even the day of the market!
There is no cooked food for sale meant for direct consumption, as there are many wonderful restaurants surrounding the market. No pets are allowed within the market due to San Diego health codes. The market runs year round with a short break over the winter holidays.
Find out the latest information on the market at the Our Mission Hills facebook page.


Crunchy Kale Chips
November 29, 2020
These kale chips are very tasty and can be added to a salad for bit of crunch or they can be eaten as a snack.
You will need:
1 big bunch of kale.
20ml of olive oil to coat the kale.
20ml of Tamari sauce (gluten free soy sauce)
A sprinkle of garlic powder
A sprinkle of sweet paprika powder
- Preheat oven to 130 degrees celsius.
- Wash the kale thoroughly and dry completely.
- Shred the kale into small pieces.
- Combine the olive oil, tamari, garlic powder and paprika together in a large bowl.
- Add the kale to the liquid mixture and massage onto the kale.
- Spread to the kale onto a baking paper lined tray – spread out the kale, do not ver load the tray.
- Place into oven until the kale has tried out.
- Allow the kale chips to cool on the baking tray.
- Store in an airtight container to stay crisp.
Serving size = have 1 handful of kale with a piece of fruit as a healthy snack alternative.


Well, it’s here: the final spot on our final countdown of the most popular Design*Sponge posts of all time. I find myself typing more and more s l o w l y to try and drag this post out, but I guess I need to get on with it. So here we go: our most popular recipe of all time.
Irish-born and Sydney-based food photographer/food stylist Katie Quinn Davies’ Guinness Cake recipe was, without a doubt, one of my favorite recipes we’ve ever run. Why? Because it is quite simply one of the most delicious and richest chocolate cakes I’ve ever tasted in my life. If you’ve never had a Guinness Cake (Katie’s version is an adaptation of Nigella Lawson’s recipe), the flavor is like nothing else. Rich and chocolatey but also with a slight hint of sourness from the Guinness. Top that with decadent cream cheese frosting and you have a winner. Happy Baking! xo, Grace
- Who Wrote This: Katie Quinn Davies
- DS debut: October 2010


Join us Sunday, May 12th, 2019 from 10:30 am – 1:30 pm for the Hotel Ottumwa Mother’s Day Brunch in the Ballroom. We’ll honor Mom with a dazzling display of delicious options. Enjoy hand-carved pork roast loin with raspberry chipolte sauce, and prime rib. Other available entrees are keilbasa With peppers and onion, and homemade chicken and noodles. Our hot display will feature brunch selections and house-made sides. In addition we will have a cold display featuring iced shrimp, house-made salad, and an extensive salad bar. Beyond these offerings we will have a bread station, fresh fruit display, and a lavish array of decadent desserts & more. Mimosas, wine menu, & beverages available for purchase.
$22.95 per person, 60+ $18.95, kids $1.95 per year up to 12.
Reservations recommended. Call 641-682-8051 to reserve your spot for Mother’s Day Brunch today.
We can accommodate groups of any size. Bring your mom or your favorite mother figure. Let us take care of all the cooking and cleaning on this special day. Enjoy excellent service in our historical Hotel Ottumwa Ballroom. Make it a family tradition. We would love to have you celebrate Mother’s Day with us. Make plans to join us for Brunch in the Ballroom. It will be the best brunch in the Ottumwa area.
Chef Michael and his team will serve up the gourmet brunch that your family deserves. Our return guests enjoy the variations on our menu, as well as the tried and true favorite dishes. You will leave satisfied looking forward to the next year’s Mother’s Day Brunch at the Hotel Ottumwa.