Hooked On Taste turns one today! I’m so happy that I made it through a year. I seriously thought I was going to quit blogging. About a year and half ago, I discovered the food blogging community. I never knew this community existed and I was in awe of the talented cooks all around the world.
After following my favorite bloggers, I knew I wanted to be part of the food blogging community. When I started the blog I doubted myself because I wasn’t sure how other’s would think of my blog but slowly my confidence started to grow. I realized that it’s important to be myself and try not be like the other bloggers that I admire so much.
Blogging isn’t easy. It’s a lot work. I always try to take decent pictures. I get upset when all my photos look like crap. I get frustrated when can’t think of anything interesting to write. Yes it’s hard work but somehow I seem to enjoy it.
I want to thank all the people who reads my blog.
So here’s to another year.
Orange Scented Cream Cheese Cake
This is the best pound cake I ever tasted. I think what makes this pound cake so good is the cream cheese. The original recipe didn’t use any zest but I used orange zest. If you don’t have an orange, use a lemon.
1 (8 oz) package cream cheese, soften
1 1/2 sticks unsalted butter, soften
1 1/2 cups granulated sugar
2 tsp vanilla extract
1 tsp orange zest (optional)
4 eggs, room temperature
2 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
Preheat oven to 325 degrees F. Grease and flour a 9×5 inch loaf pan and set aside.
In a stand mixer or hand mixer beat cream cheese on medium low-speed until soft and pliable. Add butter and sugar beat until light and fluffy. Add vanilla extract and orange zest (if using), mix until blended. Add one egg at a time , beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl if needed.
Turn the stand mixer on low-speed and add the dry ingredients in two batches. Beat until everything is well mixed. Pour the batter into the prepared pan and bake for 30 minutes. After 30 minutes, rotate the pan and bake for an extra 30-35 minutes until a tester comes out clean. Cake can be stored for up to 4 days after baking in an air tight container.


22 Jun Meal Prep For a 10 Month Old
If I took meal prep as serious for myself as I do my son, I would have a much healthier lifestyle.
Up until this past week, we have been feeding the little guy bananas, berries (blueberries and strawberries), AVOCADO, butternut squash, and some other steamed foods. The key has been to buy the organic frozen veggies from The Fresh Market and store them until they are ready to be used.
Lately, we have been trying to make him “real” food. So for example, we took dry oatmeal, bananas, and made edible treats with peanut butter. The issue with that has been the peanut butter is processed stuff. Meaning it has a lot of artificial sugar.
So…two “real” meals that I made include the following:
Meal 1: Sweet Potatoes, Yellow Squash, Avocado, and Chicken Breast.
Meal 2: Sweet Potatoes, Bananas, a small piece of Mango, some Avocado, and Veggie Pasta.
To my surprise, the pasta was Bishops choice of meal. I am trying to figure out other ways to feed him real food. A quick side note….he has no teeth.


This is a very versitile recipe!
We make our marinara sauce and then freeze half, or make creamy tomato basil soup with the other half. We enjoy cooking turkey Italian sausage, combining it with penne pasta, mozzerella cheese and parmesan cheese. Bake this mixture at 350, till cheese melts. Then serve it with marinara sauce over the top. Yum! You could also take this recipe and not add the basil and make it into chili by adding cumin, chili powder, crushed red pepper and kidney beans. Or take the basic recipe and divide it...making half into marinara sauce and half into chili.
106 oz. large can of crushed tomatoes from Costco (it costs $2.65!)
1 head of garlic, minced or put through a garlic press
1 large yellow or red onion, chopped
25 fresh basil leaves, julienned or chopped
*If you don't have fresh basil you can use dried basil. About 3 tab. is a good place to start. Crush dried basil by rubbing it between the palms of your hand to release oils in it. Add more to taste if you feel it needs it.
Crushed red pepper (not the flakes....the powder) to taste. A little goes a long way...but it is a great ingredient to add...it brings a depth of flavor to this meal!
2 tsp. of salt *or to taste....just depends on the brand of tomatoes
pinch of sugar if the tomatoes have high acid content. Just taste to see if it needs a bit of sugar.
2 to 3 tab. olive oil
Sautee onions and garlic in olive oil. Add cooked onions and garlic to tomatoes in stock pot. Add basil, salt and red pepper. (also sugar if needed)
Simmer on low heat for 30 to 40 min. If you make it a day ahead...it tastes even better! You could allow it to cool and freeze half divided into freezer baggies.
If you want to make creamy tomato basil soup.....take the marinara sauce recipe and add to it:
pint of heavy cream
2 cups parmesan cheese
*plus extra parmesan cheese on top for serving. You can also put a little bit of chopped basil on top as you serve the soup....mmmm so yummy!
If you want to make chili:
Do not add the basil to the basic recipe....instead add:
3 tab. ground cumin
3 tab. chili powder
I love cumin so I taste as I go....and usually add more than this. But you can add a bit....taste it and then add more as needed.
You will already have salt and red pepper added to the basic recipe.
Also add drained, canned kidney beans. I like to add light red, dark red, and if you'd like to you could add chili beans. Also, it's fun sometimes to add white beans as well. We used canned beans, or you could hydrate dried beans, bag them up and freeze them to use in this recipe.
If you have questions let me know. Hope you enjoy! This is a great meal that is quick, easy and inexpensive to share with other families that you want to take a meal to.


Wortley Hall Farm Shop
T: 0114 2882232
Famous for its markets Barnsley has much to offer a foodie.
With a good selection of farm shops and regular markets visitors will be able to sample and purchase some of the areas excellent local produce. Atmospheric country pubs with amazing views, tea rooms in historic locations and award winning restaurants are only one of the reasons that visitors to Barnsley keep coming back.
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T: 0114 2882232
T: 01226 248222
Take away offering freshly made sandwiches and savoury snacks. Also have an outside catering service.
T: 01226 792795
T: 01226 790900
T: 01226 763201
The EPIP LEADER Programme 2015-2019 has £1.347m funding available over 4 years. All projects supported must have a strong emphasis on economic growth and job creation and directly support the rural economy or contribute significantly to improving the local rural economy and be based within the EPIP LEADER area. For further information see www.epip.org.uk
T: 0114 2882100
Wortley Hall dates back to the 16th century and is set in 26 acres of formal woodland and gardens. Come and visit us to experience Yorkshire hospitality at its best.
T: 01226 630112
Creating freshly made artisan ice cream and sorbets. We make our gelato-style ice cream for restaurants, bistros, farm shops and for all special occasions.
It’s beautifully simple: we are committed to taste. Keep it excellent, keep it fresh and keep our customers coming back for more. Our food is cooked fresh to order, using locally sourced ingredients.
T: 01226 287488
We are a gastro pub based in the beautiful village of Stainborough on the outskirts of Barnsley. We have a dedicated team of chefs serving fresh locally sourced produce to a very high standard. We serve afternoon teas and also have a fabulous range of cask ales, wines and spirits from around the world.
T: 01226 766086


Jul 03, 2018
When talking about Hanoi, most people will think of Pho, Bun Cha and especially its famous dish Cha Ca La Vong. The recipe for Cha Ca La Vong (or Cha ca) was created in the 19th century and quickly became one of the most typical foods served in Hanoi. It is a delicious and favourite dish renowned in Hanoi, originally created by the Doan family to impress guests. Its good reputation spread far and wide, and the family soon opened a shop and serve Cha Ca. In front of the shop, there is a statue of La Vọng (a famous writer in Chinese History), so they named the shop Cha Ca La Vong and it became more and more famous by the day.
The best choice of fish for this recipe is catfish owing to the freshness and quality of its meat which is also less boney. Years ago, I did not know why the fish meat was yellow. Then I asked the chef and he revealed to me, it is because he used turmeric, the spice that formed the yellow color. In his recipe, turmeric is the essential ingredient, without it the dish Cha Ca La Vong cannot be referred to as being Cha Ca La Vong. In addition, the fish is marinated with galangal root (which has a zingy and spicy taste, and a little similar to ginger), and cơm mẻ (a sour spice made from rice) for at least 2 hours and then it is grilled over charcoal. Cha ca is turned over and over to make sure it is a yellowy-brown color and cooked through on both sides. The yellowy-brown color of the fish makes Cha Ca more attractive. Then, the chef will put the fish in a pan with pork fat, spring onions and dill.
Your Cha Ca will come to your table with cooking equipment such as a stove and pan and side dishes of vegetables, herbs and peanut. It is a bit confusing how you should eat this dish correctly. In order to enjoy it as its best, you should eat it hot which is why you are given a stove. The waiting staff will heat the pan of fish on the stove, Cha Ca is always freshly prepared and served hot. The sound of the fish sizzling in the pan is so exciting as we know what a sumptuous dish is coming.
Help yourself a piece of fish and some noodle and place these in your bowl and add some topping such as spring onion, dill, peanuts and fresh herbs (ideally mint and cilantro). Finally mix in a little of some special Vietnamese shrimp paste (rich and strong flavor, it is the same as Malay Belacan). Just add the pasted little by little as it is quite salty. Once you have done all that is time to enjoy your masterpiece. Bon appetite!
I think the pros and cons of Cha Ca are the dill and shrimp paste. Both ingredients have a strong taste especially the shrimp paste which is a bit pungent. But nonetheless it will be delicious.
Cha Ca La Vong is not only delicious and famous all over Vietnam but it also represents the traditional beauty and characteristics of Hanoi especially. Enjoying Cha Ca La Vong will bring a feeling of enjoying one of the most elegant and unique tastes of Vietnam’s lively capital.
To enjoy this traditional dish, these are the must go to restaurants serving Cha Ca La Vong:


- Hypoallergenic, Gluten Free, Vegetarian with Whole Food Concentrates
KidGreenz Children's Chewable Dietary Supplement, Tropical Fruit
- Animal Parade® KidGreenz® deliver the health benefits of high energy, phytonutrient-rich green superfoods from land and sea in succulent tropical fruit-flavored chewable tablets. KidGreenz Superfood Complex features broccoli, spinach, spirulina, kelp, lactic flora growth accelerants and other nutritional powerhouses that are often absent from kids diets.
- Broccoli, Spinach, Cucumber, Whole Brown Rice, Carrot Juice, Parsley, Spirulina, Beet Juice, Kelp, Alfalfa, and Fructooligosaccharides (from Chicory, Inulin and Beet/Cane)


8 Essentials For Your Bodybuilding Diet
A good performance diet is important if you are bodybuilding. Fortunately, it does not require a complicated diet… just a good one. If you want to take your bodybuilding to the next level, start eating like a champion and get ready for amazing results.
1) Egg Whites
Protein is an important component of any good bodybuilding diet. Egg whites are high in protein and will help your body build muscle. Eggs whites are also an inexpensive and convenient way to add protein to any meal.
2) Lean Meat
Lean meats such as chicken breast, pork tenderloin and top round steak are also great additions to a bodybuilding diet. They provide a complete protein, without adding too much fat. If you are trying to bulk up, a good supply of protein-rich foods is critical.
Although bodybuilders often think first of chicken and beef, it is important to remember that fish is also a good source of protein. Salmon not only provides a healthy dose of protein, but also plenty of unsaturated fats. Fats should not be completely avoided when bodybuilding. In fact, healthy fats like those found within salmon can help prevent deficiencies often found when bodybuilders go on low fat, high protein diets.
4) Healthy Carbohydrates
Bodybuilding is hard work, and requires plenty of energy reserves. All too often, bodybuilders avoid carbohydrates in favor of protein when trying to bulk up. Healthy carbohydrates can provide the energy reserves needed in order to get through demanding workouts regimes. Good choices include sweet potatoes and oatmeal.
Vegetables are sometimes largely ignored when it comes to planning a bodybuilding diet. However, skipping the vegetables is a mistake. Vegetables provide a wide array of vitamins and minerals, all of which are important when working out. Good choices include dark green and brightly colored vegetables, as they tend to have higher nutrient levels.
6) Legumes and beans
Legumes and beans are also frequently overlooked when planning a good bodybuilding diet. Legumes contain a high level of protein, while also being low in fat. They also contain a healthy dose of fiber, which can help the body properly control insulin response. The fiber in legumes also helps the body properly absorb nutrients from food, as well as from bodybuilding supplements. As an added bonus, legumes are one of the least expensive forms of high quality protein you can buy.
7) Whey Protein
Whey protein is an important supplement that can really help when bodybuilding. Easy and convenient to use, this protein powder can help pack on muscle tissue. If you need to increase your protein intake, try adding some whey powder to a power shake three times a day.
Staying well hydrated is critical when bodybuilding. Water helps your body transport nutrients to the muscle tissue you are building. It also helps the body make good use of bodybuilding supplements. Many successful bodybuilders make sure to drink ten liters of water every day as part of their bodybuilding diet.


Four seasons Restaurant
The success story of Four seasons Restaurant began in 1990 with its first branch in Queensway, London. Soon after the opening, word of all it's delicious dishes spread and resulted in a daily long queue in front of the restaurant. Since then, a small restaurant has become known worldwide and has opened in several locations.
The famed Four seasons' roast duck has been lauded by the UK edition of the Financial Times as 'the best roast duck in the world'. Singing similar praises are the restaurant's repeated customers as well as countless food connoisseurs, food critics and magazines.
Roast duck takes a great deal of resources to prepare, and few families have the equipment for it. Preparation is the key to a perfect roast duck. For the best results the duck must be thoroughly dried before it is marinated with a special mix of spices and herbs. The actual firing is done in a specially built roasting furnace, which distribute the heat evenly around the ducks body, resulting into a golden crispy outer skin. Roast duck must be eaten while it is warm, before the skin is softened by the moisture in the air.
12 Gerrard Street, China Town
London W1D 5PR view map
020 7494 0870
Sunday: 11:00am - 11:00pm
Monday - Thursday: 12:00 noon - 11:30pm
Friday - Saturday: 12:00 noon - 12:00 midnight
23 Wardour Street, China Town
London W1D 6PW view map
020 7287 9995
Sunday - Thursday: 12:00 noon - 11:30pm
Friday & Saturday: 12:00 noon - 12:00 midnight
84 Queenway, Bayswater
London W2 3RL view map
020 7229 4320
Monday - Saturday: 12:00 noon - 11:30pm
Sunday: 12:00 noon - 11:00pm


THE LEAN GIRL KITCHEN COACH
Say HELLO to your very own hub of simple, high protein, low calorie, delicious recipes designed to take the guesswork out of making incredible food that’s fit for fat-loss!
Explore 400+ recipes: calorie conscious, macro-considered meals made with simple foods you’ll find at your local SA grocery store! The LEAN GIRL Kitchen Coach is your new go-to meal planning tool to keep you inspired in the kitchen and ultimately ensure each delicious meal gets you one step closer to your lean body goals!
LET'S START COOKING LEAN GIRL!


ihop spicy poblano omelette
) Cancer RiskCompared to other plant foods, flaxseeds have up to 800 times more lignans. Lignans are antioxidant plant compounds with estrogenic properties that have been shown to improve health and lower the risk of cancer. One study involving over 6,000 women concluded those who eat flaxseeds are 18% less likely to get breast cancer. More research is needed specifically on lignans in flaxseeds and cancer risk. 7. ) Blood PressureStudies show flaxseeds have a natural ability to lower blood pressure. One study found ingesting 30 grams of flaxseeds every day for six months lowered diastolic and systolic blood pressure by 7 mmHg and 10 mmHg. A large review of multiple studies concluded taking flaxseeds every day for over three months decreased blood pressure by 2 mmHg. Lower blood pressure could decrease the risk of fatality from a stroke or heart disease.  8. ) Blood SugarHigh blood sugar levels are usually the result of the body’s resistance to insulin or the inability to produce insulin.
ken's salad dressing at burger king
1g net carbs. Zucchini is also a great source of vitamin A, vitamin B6, vitamin C, and manganese. Is Zucchini Keto?One whole zucchini (around 200g) has 6g of total carbs, 2g of fiber, and 4g of net carbs. Because of the low net carb count, zucchini is considered a low-carb, keto-friendly vegetable. In fact, zucchini is actually used as a common low-carb alternative to pasta and other wheat-based products. Keto Zucchini RecipesSo now that you know that zucchini is keto-friendly, you might want to try out a new zucchini-based recipe! Here are a few tasty, low-carb recipes featuring zucchini!Zucchini Pizza BitesStuffed Zucchini BoatsAvocado Zoodles (zucchini noodles)Zucchini PattiesZucchini LasagnaWalnut Bread with Maple ButterBoost your health with omega-3 fatty acids! You’ve heard all the fuss about omega-3 fatty acids and the health benefits that come along with them. Of the 11 different omega-3s, the three most important are DHA, EPA, and ALA. Let’s break down the benefits, the differences, and how it ties in with your ketogenic diet!What are Omega-3 Fatty Acids?Omega-3s are deemed essential polyunsaturated fatty acids because your body can’t make them, but they’re essential for health. This means you have to obtain these fatty acids from your diet. These fatty acids are used for important roles in various bodily processes, including heart health, inflammation, and brain function. The three widely discussed omega-3 fatty acids are EPA, DHA, and ALA.
pork rind dips
Cucumbers are definitely healthy and a great option for a midday
snack, however carbs in cucumbers can add up quickly if you don’t keep track of how much you’re eating. 5 Tasty Keto Cucumber RecipesSince now you know if cucumbers are keto-friendly, there are several recipes we wanted to share with you if you’re a fan of this vegetable! Try out these:Keto Cucumber and Avocado SaladSmoked Salmon Appetizer with CucumberPecan Crusted Keto Chicken Salad with CucumberKeto Greens SmoothieKeto Sushi Rolls with CucumberWhich foods are rich in those health-boosting dietary omega-3 fatty acids? Where can you find keto-friendly food sources of omega-3 fatty acids and tasty recipes? Look no further than Ketogenic. com!Most mainstream health organizations recommend healthy adults
get at least 250-500mg of omega-3s per day.  Check out our detailed article for more info on the different types of omega-3s. The three main types are EPA, DHA, and ALA. EPA and DHA are primarily present in animal foods, and ALA is primarily present in plant foods. Omega-3s have been shown to lower the risk of heart disease, dementia, depression, and more.  For the benefit
of your body and brain, let’s discuss the top sources of omega-3s and the tastiest ways to incorporate them into your keto diet. Top Omega-3 Food Sources!High concentrations of omega-3 fatty acids are found in fatty fish like mackerel, algae, and some high-fat plant foods. Here are some of the top sources:5_Foods_Highest_in_Omega-3_Fatty_Acids1. ) SalmonSalmon is just as nutritious as it is vibrant


Expansion investment (Fund 1)
Rockit Global Ltd, based in Havelock North, Hawke’s Bay has the global and exclusive license to grow and market the Rockit™ (PremA96) apple.
Rockit™ apples are small, sweet, crisp and juicy. With its innovative convenience packaging it positions Rockit™ as a premium fruit snack. Fruit is grown under licence in Europe, the USA, Australia and Hawkes Bay here in New Zealand. Its key markets are in China, South East Asia, and the Middle East.


Our Finest French Cuisine
Salade Niçoise is a typical French salad from the Provence region, which can be served as a side dish or a light meal. It’s typically a combination of lettuce, fresh tomatoes, boiled eggs, (canned or fresh) tuna and green beans.
This is a stewed vegetable dish that can be served as a meal or stuffing for other courses, such as crepes and omelets. The vegetables are first cooked in a shallow pan on high heat with a small amount of fat, and then oven-baked in a dish.


Written By Shae Phelon
My husband (Antonio Neal) and I started changing the way we eat over 2 months ago. My daughter overheard us talking about it and wondered if eating right would help her eczema. We had tried everything from Olive Leaf, to Olive Oil, creams and more creams to get rid of the eczema, but nothing worked. When he and I decided to stop eating processed foods and sugar…to our surprise, she wanted to join us! Here are her before and after pictures of eczema on her arms. The first 2 picture are 2 months before we started the elimination of processed foods and sugar. The last 2 pictures are the result…Wow. She is still in disbelief herself.
She is more determined than ever now to be a Vegan. Having lived with eczema for this long, she was fed up with it. Once we educated her about what fruits and veggies would do for her body, she said, “Let’s do this, because I’m tired of scratching all day and all night.” (As well as the cracked skin, the bleeding, the sores, and the hives, etc…) Parents, we gotta help our children. There are harmful things going on in our children’s bodies, and some we can’t even see. Let’s help our children live, not only, long lives, but healthy quality lives. We can DO it. Antonio Neal Music
*UPDATE* – The foods I fed my daughter to get rid of her eczema.
I thought it would be beneficial to put a small list of things we did here. Reminder: some adults and children have food allergies, so just be mindful of those. If there is something on my list that you’re allergic to, google an alternative if you can’t think of any. Google helped me find cool things to cook for the meals. (Most all these meals were sprinkled with Flaxseed…the finely ground ones. And the foods were cooked in Grape seed Oil, and I only used Sea Salt and Pepper) ULTIMATELY: It was about what we stopped feeding her, the stuff I mentioned in the “previous post”: the processed foods, red meats, dairy, and unnatural sugars. Here are some ideas, hopefully, they will inspire you with some ideas as well. Those who have great meal ideas and recipes…PLEASE POST THEM. Thanks! wink emoticon
(1) Turkey or meatless meat sausage, egg (or egg white), vegan Muenster cheese (we love this cheese as you can tell) and Spinach on Ezekiel bread or whole grain english muffin sandwich.Jamyah news
(2) An Omelet (or egg whites) with vegan cheese, spinach or kale, and tomato
(3) Ezekiel toast, watermelon, apples, Turkey or meatless sausage
(1) Grilled vegan cheese sandwich with Ezekiel or Whole grain or (sometimes) Rye bread filled with kale or spinach
(2) Spinach and kale salad with salmon (or without salmon), grapes, tomatoes, cucumbers, apples, dried cranberries, etc. (whatever live food you want to put in it)
(3) Meatless chicken tenders with a small salad. Strawberries, apples, or plums on the side.
(1) Grilled salmon with lightly grilled asparagus (I recommend not cooking veggies until they are limp, you kill the nutrients)
(2) Meatless Chicken Patty or Lean Grilled Chicken Breast sandwich on a healthy bread with a slice of vegan cheese and some spinach. Cucumber slices on the side
(3) Spaghetti noodles made from Quinoa or Spelt, and a healthy tomato sauce, with Ezekiel bread sprinkled with Onion salt and small spinach salad
Purple carrots (if you can find them)


The following is an article written by my wife Corinne…
I regard an herb garden as a wonderful source of inspiration. There I can dream: Moroccan mint tea for breakfast; steamed potatoes with butter and parsley for lunch; thyme and rosemary to accompany a hearty stew, and lemon balm or verbena as a soothing bed-time tea. My imagination runs wild.
Lavenders take me to my birth-place in Southern France in a haze of deep intense blues under the sun. Aromatic thyme and sultry sage reminds me of the parched rocky banks of Crete, whilst the enchanting fragrance of the jasmine climbing on the wall of my patio transports me to mystical India!
The choice is yours how you may want to design your herb patch: a cluster of terracotta pots will enliven any empty corner very nicely, bringing the sunny Mediterranean or Mogul feel so sought after. Alternatively, you might choose to plant your herbs in formal neat rows or patterned designs.
My Grandfather who lived in Bordeaux, in France, used to grow a large row of emerald-green curly parsley in his well-tended garden, to supply us with this vital ingredient to French cuisine. Rich in iron and vitamin C, it would bring a distinctive flavour and texture to the simplest of dishes, from starters and soups to salads seasoned with olive oil, garlic and mustard, accompanied with fresh crusty bread and cheese.
And those who enjoy eating garlic might like to know that parsley is well-known for refreshing the breath!
The sky is the limit where your passion of herbs takes you. Growing more domesticated herbs on the window-sill will bring a multitude of cooking options: basil for salads, pasta and tomato dishes and coriander for curry and dhal, without forgetting always to keep fresh garlic and ginger at hand!


Our Perfect Snack Story...
It all began with a concerned parent—don’t all success stories?
Like most dads (and moms), our hero, who we will call “Dad”, was always worried about his twins munching unhealthy snacks all the time.
“There’s gotta be a better way,” he thought. All he wanted was to give his children, family and friends healthy snacks that would actually taste good and everyone could enjoy.
One morning, Dad was cooking breakfast for the family. He noticed the children loved to eat the crispy edges of fried eggs.
“Aha!”, he said. We’ll call this the eureka moment. A new type of snack was born, putting crispy and protein together: The “Intelligent Protein Snack.”
Dad is now working on new ways to deliver proteins in the form of snacks to serve all tastes. A happy ending for our story and nutritive snacks for everyone.
Our Snack Hero's...
Adam AKA “Dad”
CEO - Adam is the inventor of the Intelligent Protein Snacks. When he’s not learning new fields of science, he enjoys pretending to be a real cook and spending time with his family.
VP of Operations - Eric makes sure everything works smoothly (more like that nothing gets burned in the kitchen).
VP of Sales - Dan spreads the word about healthy, conscious, easy going and fun snacking.
Director of Digital Marketing - While the others work on the hottest trends in food, Huw works on trendy ads everyone loves.
Customer Relations and Operations Manager - Holly keeps everyone happy and everything working.
The End of Senseless Snacking
It’s the Intelligent Protein Snacks era. Great tasting and satisfying snacks that delight your taste buds and provide the protein your body craves. Now it’s your turn to flip the switch to healthier snacking.


The lactose-free Ljutomer cultured butter is produced from fermented cream and has a specific taste, similar to the Ljutomer cultured butter. The butter is available in foil packaging. Packaging units contain 125g.
Ingredients: First-grade raw butter, contains a minimum of 82% milk fat.
Average nutritional value per 100g of the product
|Energy value||3060 kJ/744 kcal|
|Of which saturated fat||60 g|
|Of which sugars||0,9 g|
- 125 g - 3831040004775
- 125 g - 24 pieces


Culinary Blends A-CH
Apple Pie Spice: This ground blend includes cinnamon, fenugreek, lemon peel, ginger, cloves, and nutmeg. Use it to enhance almost any fruit dish, pudding, cobbler, cake, or cookie. The fenugreek gives the blend a hint of maple flavor.
Bar-B-Quick: This ground blend is made with chilies, garlic, yeast, onion, paprika, pepper, cumin, nutmeg, cayenne, and hickory smoke. Add it to your own barbecue sauce, beans, casseroles, grains, potatoes, dips, and appetizers. You can also use it as a dry rub.
Bouquet Garni: This cut/sifted blend has celery flakes, parsley, rosemary, thyme, and bag. Use it in roasts, stews, and soups.
Cajun Blackening: This is a ground blend with cut/sifted pieces. It is made with onion, garlic, paprika, chili pepper, fennel, black pepper, thyme, lemon peel, oregano, white pepper, red pepper, and citric acid.
Cajun Seasoning: This ground blend includes paprika, onion, garlic, thyme, marjoram, fennel, cumin, and cayenne. Use this mild but tasty blend to season fish, chicken, yellow vegetables, popcorn, French fries, and beans.
Cajun Lime: This ground blend includes paprika, lime, onion, garlic, thyme, marjoram, fennel, cumin, and cayenne. It is great on chicken and fish or as an oil-and-vinegar salad dressing.
Cheese & Italian Seasoning: This ground blend is made with parmesan and Romano cheeses along with garlic, sesame seeds, inactive yeast, oregano, marjoram, thyme, lemon peel, rosemary, and citric acid. Use it on pasta, bread, and salads, and add it to dips and dressing. No salt is added, but it contains a trace of salt from cheeses.
Spicy Chicken & Pork: This is a course ground blend. It is made with paprika, brown sugar, thyme, onion, oregano, black and white pepper, garlic, cayenne, fennel seed, and gumbo.
Chicken Seasoning: This cut/sifted blend includes chives, basil, parsley, paprika, coriander, lemon peel, mustard, garlic, and black pepper. It is great for use on chicken, potatoes, squash, pork chops, and potato salad.
Chili powder: This ground blend features chili pepper, cumin, garlic, oregano, coriander, allspice, and cloves. We think it's the greatest chili blend ever. It has no salt and no sugar.
Chipotle Bar-B-Que: This ground blend is made with chili pepper, garlic, chipotles, yeast, onion, paprika, pepper, cumin, nutmeg, cayenne, and hickory smoke. Because it doesn't contain salt or sugar, it makes a great dry rub.
Chipotle Southwest: This cut/sifted blend also is salt-free and sugar-free. Its ingredients are bell pepper, red pepper, cumin seed, onion, garlic flakes, chipotle, paprika, and citric acid. This product is spicier than Chipotle BBQ and has a great flavor.


Listen every Thursday at 4:20pm during "Extra Crispy" with Terry Crisp for your chance to win a gourmet pizza from Café Fontanella at Fontanel!
Café Fontanella approaches traditional Italian-American dishes with a unique and fun twist! Located minutes from downtown but miles from ordinary. Live music, full bar and open seven days a week from 9am-3pm.
Visit cafefontanella.com or call 615-724-1601.


Welcome to Lac Viet, house of famous, authentic Vietnamese cuisine. We serve a variety of true Vietnamese Dishes from Beef Rice Noodle Soup to Vermicelli Bowl and Rice Dishes. We offer top quality food for affordable prices. We’ve been serving the area for over 10 years and have over 70 total menu items to choose from. We like to deliver an incredible dining experience, so come to visit us! You won’t be disappointed.
Fantastic food was very pleased. We went here for a late lunch and it was great. Ordered a variety of different things and it was all really good.
As soon as you walk in the door, the aroma excapes from the kitchen makes you really hungry. Smells really good. The food tell their own story which is great.
I come for lunch at least twice a month (I don't live nearby) - the food is so delicious it's worth the drive.


Food scientists and technologists specialize in turning raw agricultural commodities into delicious meals suitable for consumption by consumers. They oversee a complex global food supply network to ensure food safety for us all.
Consumer food tech companies are responding to market-driven demands with innovations like plant-based proteins and novel distribution systems. Industrial food tech companies focus on reducing food waste while improving nutritional, labeling and formulation characteristics.
Consumers increasingly require food options that are nutritious, convenient and in line with their ethical beliefs. Innovations in ingredient technology can meet this need.
Software solutions are increasingly helping farmers predict crop yields more accurately and ensure quality assurance, while companies use quick response codes to enable consumers to follow their food from farm to table.
One area of food technology seeing significant investment is waste reduction through disintermediation, collective purchasing and other tools. Nilus offers people high-quality food at lower costs by connecting shelters and after school programs in need with businesses with excess food supplies.
Ghost kitchens (sometimes referred to as “cloud”) kitchens are an emerging sector within food tech. Companies providing this service lease commercial kitchens for takeout and delivery restaurants focusing on food takeout and delivery; as the pandemic subsides and consumer spending increases again this sector is expected to experience further expansion.
Global population numbers are increasing at an alarming pace and more land must be converted for agriculture – often at the expense of natural habitats and leading to environmental degradation. Vertical farming may offer an efficient solution by producing crops more quickly.
Technology such as this enables producers to grow leafy greens without using soil, and yield higher yields per acre of land than conventional methods can. Production can then be brought closer to urban populations, meaning reduced food miles and greater access to fresh produce for their inhabitants.
Technology can also help food processing and preservation by creating soft foods easier for those with swallowing disorders to eat or by producing healthier ready-made meals for busy consumers. Furthermore, 3D printing enables quicker product development processes than ever before.
Food should be delicious and nutritious while still being good for us, yet more and more people are becoming increasingly conscious about their diets and are using cutting-edge tech like Memphis Meats’ app to eat healthier and ethically.
Many startups are making strides toward combatting food waste by streamlining supply chain processes more transparent and efficient, such as Hazel Technologies which uses sensors to ensure fresh produce quality during transportation – something which is particularly problematic in certain locations.
Companies such as Local Roots Farming are using cutting-edge technologies to cultivate delicious food that we can all enjoy, so our diet remains nutritious. Their sensor systems monitor atmospheric and nutrient conditions; LED lighting that displays specific proton wavelengths; and irrigation technology which uses 99% less water compared with outdoor farming are among their many tools of trade.
Food technology (food tech) has emerged as an emerging movement to meet these goals and bring greater transparency to the food industry.
Food tech includes devices that monitor atmospheric, nutrient, and water conditions; software that improves crop yield prediction and quality assurance; equipment such as hydroponic systems for indoor gardening or automated refrigeration; quick response (QR) codes can also track food products through their journey from source to consumer plate.
Startups operating in this space aim to address operational challenges related to food production and distribution, including safety, traceability and automation. Finistere portfolio companies such as Farmer’s Fridge and BingoBox operate meal vending machines that offer chef-curated meals for those on the go while Good Eggs delivers sustainably sourced groceries directly into homes using reusable containers.


Please be advised that Fresh Daly will be closed from Wednesday, September 19 through
Thursday, September 27.
We will re-open on Friday, September 28.
Fresh Daly by Lilia is a personal chef service that can make your life easier by taking care of your meal planning, grocery shopping, and cooking.
Chef Lilia Daly is committed to meeting the specific dietary needs and preferences of our clients, (including low-fat, high-protein, low-carb, and low-cholesteral diets.) After a personal consultation, Chef Lilia will develop a menu that meets your specific tastes and dietary needs. Upon your approval of the menu, we will arrange a cooking day at your home.
Using only the freshest ingredients, the meals are prepared and left in your refrigerator or freezer with detailed reheating instructions.
Of course, we always leave your kitchen spotless and smelling wonderful!
Based in Cranford, NJ, Fresh Daly by Lilia serves clients in the following counties in New Jersey: Union, Morris, Essex, Middlesex, Hudson, Monmouth, Ocean, and Bergen.
While Chef Lilia specializes in Italian, French, Mexican, and Southern cuisine, all-American favorites are available too!
Are you planning a party? Chef Lilia can also provide fine catering for all occasions.
Looking to sharpen your kitchen skills? Chef Lilia also provides personal cooking classes.


Specifically designed for reheating on airplanes, our oven-safe cooking bags allow the food to brown through the film which can therefore stay in place throughout the cooking period – so preserving both flavor and juices. There is less weight loss so you get more servings, less need for added fats and, of course, a clean oven.
For the microwave, our oven-safe cooking bags are ideal; they present no barrier to the microwaves and can be used for microwave cooking in direct contact with the food.
In the freezer, our oven-safe vacuum bags stay clean and flexible down to -20°C. They will not stick to meat or to other packages, which enables dishes to be transferred easily from oven to freezer and from freezer to microwave.
We are a leading producer of oven-safe cooking bags for in-flight catering. We are pleased to supply many of the world’s leading airlines and in-flight caterers.
- Oven bags are made from food-safe high temperature film
- Static control packaging is available to suit individual airline needs, including paper wire or nylon ties
- Oven bags are available with or without air vents


I started feeding my dogs a raw diet about five years ago to help them maintain their good health, and it did so much more than that. It turned them into vibrant dogs who have been truly thriving ever since.
However, what happens when a dog needs to REGAIN their health? If they have allergies, GI abnormalities, an autoimmune condition, or even cancer? Would it be wise time to start a raw diet then? Those unfamiliar with a raw diet usually will say, no, "they can't handle it," "it's too rich," "it has bacteria," etc. I believe, and I've observed it myself in many dogs, that there is never a more crucial time to begin a raw diet.
If I ever question what I should do, I think back to what comes naturally. A kibble diet is not close to anything that we'd find in nature. It is processed and rendered so much and at high temperatures that the proteins become denatured and carbohydrates become caramelized. All live nutrients are killed, and some additionally produce carcinogens from the heating process (1). This product looks and tastes so far from a food source that pet food manufacturers have to develop flavor sprays to put on the kibble after it is made to make a dog readily eat it (2). Does this sound like anything that will help your dog's body heal? Does this sound like anything they are physiologically meant to handle?
A raw diet has all the nutrients, untouched, alive, and balanced, just as their bodies are designed to recognize and handle them. As for bacteria, your dog's stomach has a pH of about 1 to deal with any bacteria in the food. They have a short digestive tract that is meant to quickly digest and eliminate foods that go rancid quickly. As for "being rich," the only thing it is rich in compared to kibble is nutrients. For those of us who feed raw, we also know that our dogs will utilize most of the nutrients from this diet simply by observing their small stool size compared to the stool of a kibble fed dog.
Take this example, about a lab named Nigel, who had developed hemangiosarcoma of his spleen. A hemangiosarcoma is typically known as a silent killer in dogs that is usually found when it is too late. This was the case with Nigel. He suddenly became extremely weak and displayed labored breathing. The vet didn’t have any options, the tumor was too large and had progressed too far. Nigel wasn’t going to make it past that week. The owner and I decided to work together with a last ditch effort to try and help Nigel. We switched him over to a prey model raw diet immediately. By the end of the week, he made a turnaround and continued to improve. We almost couldn't believe our eyes. You couldn't tell he had cancer. He spent the next eight months with his owner with a quality life, swimming in the pond, going on walks, playing, doing everything he loved with the people he loved. After the eight months, Nigel started to show signs of his cancer with some weight loss and lethargy, and the owner decided it was time. They had a nice last moment together, and he was thankful for the last several months he had with Nigel that both of us know wouldn't have been possible with his raw diet.
It is so much easier to maintain health than to regain it. The best time to start a raw diet is when your dog is healthy. The most crucial time is when they are ill so that they have plenty of beneficial nutrients to support the healing processes of their body. Every decision we make about food comes down to this: food can fuel health, or it can fuel disease. The nutrient rich building blocks of a raw diet or the nutrient dead rendered product of a kibble diet... which one supports health and which one supports disease? Thinking through each diet and the physiology of our dogs, the answer is simple.


Unhealthy diet and poor hygiene are two perfect recipes for dental disaster.
This is true especially to people who do not regularly visit their dentists. Dental health plays an important role in each person’s overall physical and psychological health. A decayed set of teeth can lead to some other dental problems such as halitosis, and unfortunately, dental problems do more than just affect one’s physical health.
Therefore, if you do not want to suffer the same predicament, better take care of your teeth. The following is a list of food and drinks that you should avoid if you want to maintain a healthy set of teeth:
- Rice, pasta and white bread
These foods contain starches that will stick to your teeth and the more you eat these kinds of foods, the more you increase your risk of getting gum disease and tooth decay. It is because these refined carbohydrates will be broken down into sugar for those bacteria to feast on… Whole grain crackers and brown rice are safer and healthier options.
- Jelly and other sticky foods
Avoid eating too much of those gooey and sticky foods because these foods will only get stuck inside your molars and in between your teeth. These trapped particles of food will become a favorite breeding ground for bacteria.
Instead of eating bread with strawberry jams, better choose to eat an apple or an orange for your snack. This way, you will not only have a healthy set of teeth. You will also be able to improve your overall physical health.
Candies are real sweet temptations not only for kids but also for adults, and what makes candies even more dangerous to your teeth is that you would tend to munch them inside your mouth together with all the bacteria. The longer it stays inside your mouth, the happier the bacteria will be. If you cannot take the time to brush your teeth right away after eating candies, gargle some water inside your mouth after eating. This will somehow help lessen the amount of sugar that stays in your mouth.
- Sweet juice
Juices that contain artificial sweeteners are definitely dangerous for your teeth. The sugar content of these sweet juices may linger inside your mouth causing the bacteria to stay long enough to wreak all sorts of havoc to your teeth. If you cannot avoid the temptation to drink a glass of sweet juice, better use a straw for sipping… Once you sip it, the juice will go down straight to your esophagus without necessarily passing into your teeth.
- Soda and other carbonated beverages
Soda contains acids that will only speed up the erosion of your teeth enamel. These kinds of beverages will make your teeth become brittle and weak even if you think about sipping them with the use of a drinking straw, it is still best to avoid soda drinks. These beverages do not contain even the least amount of nutrients. Always opt for the cheapest and healthiest beverage – water!
Avoiding those above mentioned foods would not be enough to protect your teeth, you also need to eat foods that help strengthen your teeth such as the following:
- Calcium rich foods
Calcium is the most important nutrient for your teeth and bones. This is why your daily diet must contain any calcium-rich foods such as milk, cheese, spinach, turnips, soybeans and sardines.
- High-fiber foods
These foods will help in the formation of mineral defenses to make your teeth stronger. Examples of high-fiber foods include dates, Brussell sprouts, almonds and other fresh fruits.
- Whole Grain foods
Whole grain foods are rich sources of B vitamins. They can also be a good source of mineral iron that will help strengthen your gums, and whole grain foods also contain magnesium for healthier teeth and bones.
Keeping your teeth healthy will spare you from the agony of toothache. It will also boost your confidence while dealing with other people in any social interactions. This is so important especially that all of us have to face other people in our daily activities. A healthy teeth means you do not have to experience stress and anxiety of having poor dental health since you can smile and talk to people anytime.
About the Author:Ryan Rivera used to suffer from anxiety attacks for seven years. He now advocates healthy living as the best weapon against stress, anxiety and depression. You can read more of his writings at Calm Clinic.com
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Osteoporosis is a concern to us all. The widely known skeletal disorder can make us fragile if we don’t take proper measures for our bone health. Nothing is worse than not living an active life because there is a high risk of breaking or fracturing bones.
Eating a well-balanced diet is the most significant factor in preventing or managing osteoporosis. We’ve provided some information on what eating habits you can adopt to secure your bone health.
The Nutrients Required For Healthy Bones
The food you eat has a colossal impact on your bone health. Not consuming moderate amounts of daily recommended nutrients can lead to osteoporosis or make existing bone issues more challenging to manage. Foods that include hefty helpings of calcium, vitamin D, and vitamin K are widely agreed to help strengthen your bones. So what kinds of foods contain all those nutrients?
5 Foods You Can Eat To Help With Osteoporosis
There are plenty of foods that are considered part of an everyday diet that can help with osteoporosis. They are accessible from nearly every market, and incorporating these nutrient-rich foods into your daily routine can have a positive impact on your bone health. We’ve listed 5 of the best foods to eat for osteoporosis.
1. Regular consumption of tomatoes helps reduce the risk of bone fracture
Research into the impact of tomato nutrients has discovered that those who consume any products based on the fruit reduces bone fractures – including tomato paste, soups, and sauces. That belief stems from that because tomatoes are rich in lycopene – an essential anti-oxidant in preventing bone damage. Eating foods with tomatoes frequently can help manage osteoporosis.
2. Snacking on almonds is a straightforward way to bolster bone health.
Nobody thinks of the health benefits when consuming almonds in increments throughout the day. They make an excellent snack, but they are also high in magnesium and phosphorous. Both minerals are vital to building better bone strength, so casual snacking on these nuts has positive effects for those suffering osteoporosis.
3. A daily dose of yogurt contains essential bone-building probiotics.
Those looking to reduce the risk of osteoporosis should take heed of the strengthening effects of yogurt. The food does contribute to other health factors, but studies have shown that persons who eat yogurt daily are more likely to see strengthened bone health. The probiotic effects inside concentrate calcium, magnesium, phosphorus, and potassium to bones.
4. Keep your bone density by adding onions to your meals.
Research groups regarding the connection between onions and bone density revealed that those who consumed them regularly were much less likely to have bone breakages and fractures. Their antioxidizing and anti-inflammatory properties play a core role in enhancing bone health – but keep that skin on for maximum impact!
5. Don’t forget your vitamin-rich broccoli.
Broccoli is arguably one of the most idyllic foods when dealing with osteoporosis. The vegetable breams with Vitamin K, zinc, phosphorus, calcium, and magnesium. All of which are brilliant bone-healthy properties. Regularly include broccoli as a side with your meals, and you should be on track to better bone health.
Sources of Highly-Absorbable Calcium Significantly Help with Osteoporosis
We all want to see results in a minimal amount of time. While having a diet of calcium and vitamin-rich foods can significantly contribute to managing osteoporosis, supplements can have a colossal impact on your bone health. Those that include high volumes of absorbable calcium – such as the all-natural OsteOrganiCAL Plus. Discover more info here.


Rates starting at $12/person (rates subject to change)
Our daily menu will have you wanting to lick ya screen or whateva!
An intimate event or a corporate business meeting, our catering menu will have you wanting to Kiss the Chefs! Not only does our catering services come with tantalizing main courses, but also with finger licking desserts.
**5 person minimum
Weekly Meal Planning
Rates based on family size
Are you a family on-the-go who wants to eat good but is pressed for time? Or maybe you don’t want to cook, but want to eat good! Regardless of your needs, we can do it! Let us know what you want and we will make it happen. The chefs can create customized and specialized meal plans or put a twist on your favorites.
Meal plans can range from 1 to 3 meals per day.
**Dietary restrictions may vary prices


The concept of psilocybin microdosing has been gaining traction as a more widespread and accepted means of self-medicating for issues such as anxiety and psychological trauma. I recently found out that a chef I know has been planning to apply his culinary skills to make psilocybin chocolate for exactly this reason. Having been a chef myself for many years now, I was left to wonder: How many different ways can you incorporate psilocybin into a snack or a meal? Could I just add magic mushrooms to my favorite recipes?
In order to settle this matter, I reached out to my friend for an interview — we’ll call him Sammy.
The Proper Dose When Cooking With Mushrooms
No matter which form you choose to consume your magic mushrooms, the first steps to consider will always be extraction methods and dose management. Believe me, the two are linked.
Even an experienced consumer of psychedelic mushrooms in their dry, whole form will need to employ certain mathematical considerations when transferring psilocybin into a new edible vessel. Not only is this necessary to maintain a microdose quantity of the psychoactive compound, it is doubly important when preparing foods for different people with varying levels of experience with fresh shrooms.
For Sammy, this is a consideration in how he plans to produce his chocolate. Commenting on the most effective way to integrate psilocybin into his confectionary, he points out that within the whole, fresh mushroom, “there are more concentrated patches…it’s not evenly dispersed, so once it’s in a powdered form…it’s a more even distribution of psilocybin.” He adds that in some instances the difference in psilocybin distribution in whole, fresh mushroom compared to powdered may be negligible but this is still the way he intends to keep the potency of psilocybin within his doses consistent with one another.
A Heated Debate: Shrooms, Heat, & Cook Times
It should go without saying that in most cooking methods, heat and heating times play a very important role. In the absence of any hard studies, it has been a matter of debate whether or not high or even medium heat will degrade psilocybin potency in edibles. In an online Q&A, authors of the Psilocybin Chef Cookbook Virginia Haze and Dr. K. Mandrake argue that there may be some truth behind claims of heat degradation, but they did not notice much tangible reduction in psilocybin potency when making shroom tea, or delicious recipes for baked goods. Still, it may be best to start at medium-low heat.
I ask Sammy whether or not he believes heat could degrade the effect of psilocybin. “There’s a definite possibility of that,” he answers but admits that he prefers to cold-steep his mushroom tea for the same reason he prefers to cold-steep ordinary tea: for a cleaner flavour and mushroom taste.
Utility in Psilocybin Solubility: Magic Mushroom Powder In Your Recipe
The simplest method for adding magic mushrooms to foods such as baked goods is generally just to use a food processor, coffee grinder, or clean spice grinder to turn fresh mushrooms into mushroom dust or powder. While direct and often very effective, this approach may result in accidental heroic doses. More subtle methods tend to yield better control.
Unlike cannabis, in which THC and CBD can be readily extracted into fat, psilocybin is water-soluble. The phosphate group attached to psilocybin molecules make them polar (containing both negative and positively charged poles) and easily able to bind to water molecules, which are also polar. Once consumed and digested by the body, this phosphate group is removed and what remains is the lipid-soluble psilocin. This means that in their raw form, psilocybe mushrooms are best introduced into water-based culinary techniques, the most commonly practiced of which is mushroom tea.
Solubility is already a consideration in cookery. For example, it is helpful for chefs to know that Vitamin C and B-complex vitamins dissolve more readily in water than other, lipid-soluble vitamins. This principle encourages a cook to consider how long a vegetable should be cooked in water, how much water should be used and how intense the boil should be in order to enhance or minimize vitamin extraction, also known as leaching.
In our interview, Sammy mentioned to me that he had previously used cold-steeped tea in order to microdose. When I asked him how he maintained a microdose quantity of psilocybin in his tea, he replied “Usually what I do is just put a certain amount in a 1-litre [container] to cold-steep it overnight.” This method allows him to control the concentration of the psilocybin in his tea. Although he didn’t mention it, his process also considers temperature and time in steeping — which, when applied to the aforementioned principles of vitamin leaching, may also make his brew more suitable for a microdose.
Extracting psilocybin into water may even have more applications than just producing tea. In theory, it can be applied to any culinary preparation involving water. By using an ice cube tray, a psilocybe cook may even be able to maintain a supply of psilocybin bouillon cubes to use at their convenience.
Psilocybin and the Possibilities of a Direct Approach
For edibles, such as Sammy’s chocolates, a water-based preparation will not do. Since psilocybin does not bind readily to lipids, the most straightforward option is to apply it directly to food either whole or as the aforementioned magic mushroom powder. When asked why he prefers to add his powdered psilocybe to chocolate, Sammy answers, “the chocolate provides the same musk, the same bitterness and that same richness that a mushroom would.” Simply put, it can mask the taste of mushrooms.
Thinking beyond chocolate, Sammy continues, “I would say there’s an avenue for just about anything you would find regular mushrooms in,” adding that he would enjoy using the ground mushrooms as a seasoning for potato chips even though he hasn’t done so yet. As a powder, the possibilities with psilocybin are many — and we agree that it could be added into a compound butter and served over steak, as just one example.
“I would love to try a mushroom duxelles,” he laughs. Of course, all of these ideas require extra planning to make sure doses are safe and consistent. In the meantime though, they’re a lot of fun to think about.
Disclaimer: The considered uses for psilocybin discussed here are based on anecdotal discussion and are not substitutes for actual medical, scientific, or legal advice.
Note On Safety: Anyone experiencing adverse effects of psilocybin is encouraged to contact Fireside Project during their mushroom trip. Full details here.
Update: For more information on psychedelics and eating, check out Truffle Report’s Tripping on Food: What to Eat With Caution
Sean Lea is the former chef of Eulalie’s Corner Store and Bodega Henriette King, in Toronto. He currently writes about his adventures in cooking and food on his blog, Grub Media.


Uptowne Cafe & Bakery: Texas Born Architect, Chef, City Planner, Lover of Food and Family
They also have a series called A Chefs’ Story Presents. This one on May 25th is Mashama Bailey. She was featured in the Netflix series Chefs’ table. Mashama has been making waves in the southern cuisine scene since she opened up The Grey. This event allows you to cook along on a three-course meal with her and Chef Adrian with some good conversation with world-class chefs.
The crew at Uptowne Cafe & Bakery are awesome and I do what I normally do. That is to ask what they recommend. The Brussels Bowl is a top seller but I have had a surprising amount of brussels this season. I went with the second option.
Southwest Bowl with Nashville Hot Chicken
This is a bowl that pleases my bowels. I would smoke one of these daily if I could. The crunchy sweet heat of the chicken pairs well with the filling bed of corn black beans, green peppers, onion, and rice. It came with a smoky chipotle sourcream that I would spread over pert near anything and it would make it better. This dish was picturesque from the container, just a great work of hearty art.
Sliced turkey, swiss cheese, baby spinach, house cranberry sauce, bacon jam. My partner ordered this and got it without the cranberry sauce and the bacon jam on the side. She uses a bit more caution in her food escapades. I wish I would have asked them to put both on the side so I could try but alas no. Needless to say even without the sauce it was really good, a nice crisp crust that gave way to a warm center of all the nice melty bits in the middle. The part that I was blown away by was the bacon jam, sweet and savory is probably my favorite combo and even though my partner didn’t use it all for some weird reason I fingered that ramekin dry.
Vegan Chocolate Chip Cookies
This was a spur of the moment buy as I had watched them just unload the hot pan from the oven. They do a wee sprinkle of salt which I eat side up to allow the dark chips to be tasted before getting a salt shot of flavor at the end. It was the spectrum of what every cookie should be, crunch on the rim, soft under the crust, and gooey chocolate chips. It can bend before it breaks and that to me is the sweet spot.
I fricken love these and with the lemon curd it just is amazing. The texture is so great. Light crunchy pillows that just melt in your mouth.The lemon curd it comes with is an amazing addition to this cult classic. If you haven’t had one before I recommend trying it. It to me is a lighter donut but served warm and fresh.
I love the little I know about chef Adrian. Texas born architect, chef, city planner, lover of food and family. I will gladly eat her food not just because it’s to support our local peeps but because it’s an amazing treat to have a place like this in La Crosse. The food’s top tier, the mission is great, and all I need to do is eat amazing food. Hell ya.
About La Crosse Local
La Crosse Local is an arts, food, and entertainment podcast and publication for La Crosse County and its surrounding communities.
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Food for better skin
Healthy eating is the best recipe for firm and young looking skin. A nutritionist introduces the best foods that give the skin a healthy, youthful complexion.
Nicole Hopsecger is a state-approved nutritionist at the renowned Cleveland Clinic in the United States. In a recent contribution from the clinic, the expert reveals the foods that support better and firmer skin.
The skin as a reflection of health
"Your skin is a reflection of your general health," emphasizes Hopsecger. Everything you eat also affects the skin. The foods presented here help protect, tighten and nourish the skin from the inside.
Fish tightens the skin
Fish is rich in omega-3 fatty acids, which are good for your health. For example, omega-3 lowers triglycerides, which are blood lipids, and fights inflammation. The fatty acids also help to maintain collagen in the skin, making it firmer. These fish are rich in omega-3 fatty acids:
Vegetable omega-3 fatty acids
Although most plant-based foods do not provide as many omega-3 fatty acids as fish, according to Hopsecger, there are also some solid sources, especially vegetables, nuts, and vegetable oils, such as
- Linseed oil (when cooking or in smoothies, yogurt or salad dressings),
- Chia seeds (in yogurt, muesli and salad or in batter for baked goods),
- Walnuts and walnut oil (walnuts have the highest omega-3 content of all nuts),
- Soybean and soybean oil (tofu, edamame or soybean oil for searing and baking),
- Rapeseed oil (bake and roast).
Antioxidant and vitamin-rich foods for the skin
Fruits and vegetables provide important antioxidants and vitamins that protect the skin from free radicals and sun damage. Tomatoes in particular contain an antioxidant called lycopene, which contributes to smoother skin.
Vitamin C and E help against wrinkles
Many types of fruit and vegetables contain not only antioxidants, but also healthy amounts of vitamins C and E, which can counteract wrinkles. According to the nutritionist, almonds and sunflower seeds are excellent sources of vitamin E. Good sources of vitamin C are, for example
- Citrus fruits such as oranges, grapefruits, lemons and limes,
Polyphenols for the skin
Polyphenols are plant dyes and powerful antioxidants. They reduce the rough texture of the skin and protect against damage from the sun. Are rich in polyphenols
- Red wine (in small quantities),
- Dark chocolate with at least 60 percent cocoa (in small quantities).
These foods worsen the skin
According to the nutritionist, eating refined sugar, dairy products and unhealthy fats can lead to skin inflammation and irritation and promote the aging process. Carbohydrate-rich foods with a high glycemic index are also rather harmful to the skin. This index shows the duration and amount of the increase in blood sugar after consumption. For example, have a high glycemic index
- White bread,
- sweetened breakfast cereals such as cornflakes,
- white rice,
- French fries,
- cooked potatoes,
- sugared soft drinks like cola,
Discipline is rewarded
"If you stick to healthy foods, you will feel better and look better over time - and all of this will be reflected in healthier skin," says Hopsecger. (vb)
Also read: Nutrition: Inflammatory ingredients in food.
Author and source information
This text corresponds to the requirements of the medical literature, medical guidelines and current studies and has been checked by medical doctors.
Graduate editor (FH) Volker Blasek


The Knights of Columbus Council 7555 at St. Joseph’s Catholic Church in Bluffton is holding an all-you-can-eat fish fry on Friday, April 5th from 4:30 to 7:30 p.m.
The menu will include all you can eat “Dan’s Fish Fry” fish, and a serving of cheesy potatoes, green beans and desserts. Prices for the dinner are: adults $10; children ages 6012 $6; and children 5 and under are free. There will also be a drive-thru service available at the church, located at 1300 N Main St., Bluffton, IN.
Proceeds will be put towards Pro-Live and New Evangelization.


Pet Food for the Community!
In 2022, C.A.R.E. gave out nearly 10K pounds of dry dog/cat food, and just under 1K cans of wet, to those in need!
(breakdown of donated food below)
Thank you to our many community partners for a successful Pet Food Bank year in 2022!
Catch us at LIFT-UP’s 2023 mobile distributions in March, June, September, and December. Keep an eye out on our website for more details (coming soon!).


You have just joined the fitness club and you are super excited about your workout session. You can’t wait to achieve your fitness goals and accomplish the body of your dreams. The thought of reaching your target steps on the treadmill and burning the desired number of calories is extremely thrilling. But have you thought of how will you achieve all your goals? How will you perform better and get another step closer to your desired fitness levels?
Human bodies are like biological machines. They are complex and have a constant need for maintenance and nurturing. In order to get the best out of it, we must fuel it up. Many of us are ignorant of this fact, but before we put our muscles to work it is important to give our bodies enough power to use. It is important to have an optimal nutrition intake before the workout in order to maximize the impact of our efforts as well as prevent any muscle injury. Unfortunately, many of us do not focus on this part of fitness. While many of us want the best out of our bodies during workouts, we often forget to give it what it deserves.
What you eat before hitting the gym, Zumba class, yoga session, or kickboxing spot, is certainly important. This is a crucial ingredient to achieving your fitness goals and there is no way you can skip this part. So, if you are wondering what the best thing is to eat before a workout, you are in the right place.
It is worth noting that not all foods are good to eat before your workout session. There are only a few things to eat before a workout as suggested by experts. These foods help our body to not only prepare for a challenging training session but also help in maximizing your body’s efforts during your fitness regimen. You may not be able to get through a challenging workout session like weight training and a cardio session, without exhausting yourself if you have not fueled your body properly. And exercising on empty stomach is a strict No-No!
While we all know that packing up loads of junk food, fattening food, and sweets may not be the right choice, but it is also important to know that fueling the body with the right nutrients before exercising is a must. There are certain best things to eat before a workout, which contain important macronutrients. Fitness experts suggest that things to eat for energy before workout must be a balanced combination of good carbohydrates and proteins. Meals before exercising must be small, yet contain a high amount of carbs and moderate amounts of protein. These two are the best sources of energy required for a workout session. At the same time, it helps in repairing the muscles after the workout. Fat and fiber must be avoided as these foods can put stress on your digestive system and may also cause intestinal and gastric issues, leaving you feeling lethargic and heavy.
What are Good Things to Eat Before a Workout
As mentioned above, balancing the foods you consume before pumping iron or High-Intensity Interval training is the key to a successful workout session. What you eat will impact the performance as well as the results. Therefore, consumption of the three macronutrients: Carbs, protein, and fat is important. Each one is a substantial source of energy and significantly contributes to pre-workout meals.
Why Protein is the Best thing to Eat Before a Workout?
Protein is one of the most important macronutrients and vital sources of energy that must be included in daily diet. It provides the body amino acids necessary to repair, build and strengthen body muscles and tissues. Foods that contain lean protein are a great way to help your body recover from the damage and tear caused during the workout. Muscle tear and repair is a principal process to build a bigger and stronger body. It is an essential stimulant of muscle growth. Consuming protein before workout must not increase 30 grams. Some healthy things to eat before a workout that contains protein in good amounts are tuna, salmon, chicken, turkey, nuts beans, boiled eggs and Greek yogurt.
Why Carbohydrates are the Best thing to Eat Before a Workout to Lose Weight
Eating good carbs is recommended for an intense cardio workout. This is because cardio is one of the fastest ways to burn fat and calories effectively. Therefore, the body requires a large amount of energy that can be derived from carbohydrates that supply glucose to the body in the form of glycogen. It is one of the primary sources of fuel to the body during workout sessions. The body extracts these reserves for energy during an intense session. Hence, it is imperative to replenish the body with an adequate amount of carbs before a workout. If you fall short of glucose in the body, it can lead to severe consequences.
However, you must be very cautious with the type of carbs that you eat before a workout. You can’t just have any food that contains carbs. It does not mean you can have a plate of fries and burger before hitting the gym. You must include only those carbs that are easy-to-digest and break down. Some classic examples of good things to eat before a workout that contains carbs are a bowl full of oatmeal, granola bar, peanut butter and banana.
What About Fat?
While consuming fats may not be the best before a workout, it is an essential source of fuel for the body if consumed in limited amounts. Experts suggest that a little amount of fat is good for the body. Since it slows down the process of digestion, it is recommended to avoid high-fat foods before the workout. However, it must be included in the daily diet to create a balance. If you are serious about your fitness goals, it is important to consume only those fats that are good for your health, such as nuts and seeds, cheese, whole eggs, fatty fish and chia seeds.
What is the Good Time for Pre-Workout Meal?
Eating a proper pre-workout meal will only benefit you if it is taken at the right time. The best time to eat before exercising is between 3 hours to 30 minutes. Anything later than that can negatively impact the workout session. This allows our bodies enough time to digest the food that we consumed. It is suggested that you keep your pre-workout meal small and must customize it in a way that includes simple carbs and protein that are easy to digest. Consider a few examples of the best things to eat right before a workout, below.
Things to Eat Before a Workout
- Bananas: Banana is one of the highly-recommended and best things to eat before a workout. It is the most natural source of power and energy that one requires for a challenging workout routine. It is filled with simple carbs and potassium which is easy to digest. It is ideal to consume this food at least 30 minutes before hitting the gym.
- Fruit Smoothies: This is another healthy thing to snack on before a workout, and fitness gurus vouch for it. The best part is that you can include your favorite fruits and blend it with thick yogurt for a delicious pre-workout meal. It’s easy to prepare and gives an instant energy boost. Add some nuts and almonds for a power-packed recipe.
- Yogurt: Consuming Greek yogurt is an awesome way to begin your workout with. It is rich in protein and has fewer carbs when compared to most of the other pre-workout meals. At the same time, it is easy to digest and easy on the stomach.
- Hearty Bowl of Oatmeal: Oatmeal is the best thing to eat before a morning workout. Though oats are rich in fiber and fiber does not make the best pre-workout meal, oatmeal is particularly good for those who love to hit the gym in the morning. This is because it is a wholesome meal that will leave you feeling full. At the same time, it is easy to break down and a great source of fuel to the body. Don’t forget to add your favorite fruits and nuts to the recipe.
- Granola or Energy Bars: Granola bars are rich in carbs which are what you need when you exercise. Make sure that the energy bar you choose as a pre-workout meal is low in fats and fiber.
- Low-Fat Cottage Cheese: This is another great thing to have for morning workout sessions. Cottage cheese is rich in casein and whey protein. These are essential proteins for anyone who wants to gain and strengthen muscles. Casein provides energy supply to the muscles for hours. Also, it helps in the recovery and growth of the muscles. Meanwhile, whey protein is the number one food to build muscles and burn fat.
- Grilled Chicken: This is the best thing to eat before a workout to build muscles. Grilled chicken with brown rice is a great combination as per the experts. While grilled chicken is a great source of protein
- , brown rice is an awesome food to supply carbs and fiber to the body.
- Dried Fruits and Nuts: This is the quickest and easiest form of pre-workout snacking. Easily available, a handful of delicious and healthy dried fruits and nuts is all you need to prepare yourself for a good workout routine. These foods are an amazing source of simple carbs.
- Egg Whites: Egg whites are great simply because they are high in protein. They also have very less calories, fat, and cholesterol. This makes it the best thing to eat before a workout to lose weight.
- Peanut Butter Sandwich: This combination is an excellent source of protein, carbs, and natural sugar, that equals the energy you require for an intense exercise. Make sure to include whole-wheat bread to make it the right pre-workout meal.
What Not to Eat Before A Workout
Now is the time to address the worst things to eat before a workout. By now, we are aware of how foods that we eat before workout impact the results. It is important to be watchful of what we decide to consume. As mentioned, foods before workout must be easy on the stomach and must be easy to digest well. Fiber-full and fatty food must be avoided pre-workout and can be consumed after workout. Since the amount of time it takes to digest can cause discomfort during the workout session, foods that you must avoid before exercising are:
- Green Leafy vegetables
- Whole-grain bread
- Fizzy drinks
- Cruciferous vegetables
- Refined sugar
- Dairy products
- Fried and fatty foods
- Desserts and bakery products
- Fresh fruit juice
Staying Hydrated is Important, Too
While eating the right pre-workout meals is a must, staying hydrated is important too. Besides proteins and carbs, water is a great source of energy too. The body tends to lose lots of water during exercise. Therefore, lack of water can lead to muscle fatigue and soreness, since lean muscle tissues contain more than 75 percent water. Therefore, it is important that the body has an adequate amount of water stored for the best performance. Inadequacy may lead to exhaustion, muscle cramping and a decline in energy and strength. So, never forget to drink water before, during and after a workout. Drinking water at regular intervals is a great way to keep yourself hydrated and not let yourself feel bloated.
Even if you choose the best thing to eat before a workout, make sure it is at least 30 minutes before you start the routine. Meanwhile, keep the meal simple and small in order to allow the food to digest easily. Avoid working out immediately after full meals.
Disclaimer: Remember to consult an expert before beginning these practices. Everyone’s body is unique, with different needs and requirements. Therefore, it is best to train your body and consult a nutrition counselor before deciding what is best for you.


We are having another amazing take-out dinner prepared by chef Anna-Lena Sköld. Like our previous dinners, they will be available for pick up at Lake of the Isles Lutheran Church. Pick up will be on Sunday, June 6th from 3:00 to 5:00 PM. Please place your order and pay through the website by Wednesday, June 2nd.
Members: Please Log-In to the website prior to making your take-out dinner purchase below using a credit card.
Non-Members: You are encouraged to purchase your take-out dinners below using a credit card.
SMORGÅSBORD [COLD FOOD]
- Hard Tack (Knäckebröd) – Butter
- Two kinds of Scandinavian Cheese
- Matjes Herring served with Cold Fingerling Potatoes, topped with Sour Cream, Chopped Red Onion and Chives
- Creamy Midsummer Herring
- Herring, Dill, Allspice, Lemon (Branteviksill)
- Eggs topped with Creamy Smoked Salmon Salad
- Traditional Marinated Salmon – and Sweet Dill Mustard Sauce (Gravlax)
- Brie and Blue Cheese, Olives and Crackers
- Swedish Pickled Cucumbers
- Swedish Meatballs topped with Lingonberries
- Jansson’s Temptation
- Lemon and Rosemary Marinated Chicken Breast served with Cold Basil Cream
- Almond Torte topped with Fresh Strawberries and Whipped Cream (Mandelkaka med Färska Jordgubbar och Vispgrädde)
The take-out dinners are available for $25 each
You are encouraged to order multiple dinners to share with family, neighbors, and friends.
Please reserve by Wednesday, June 2nd.
If you have any questions, contact our Clubmaster, Dale Thomas – Email: email@example.com or call (612) 377-2170


Gross Ice Cream Flavors
Asian snack food is really out there. First, let’s talk about the ice cream. The ice cream flavors in countries like Japan are crazy. Among the more interesting flavors are fish, octopus, curry carrot, and Viagra. Yes, there is Viagra ice cream.
Luckily, it doesn’t taste like Viagra or do what Viagra does, it just looks like the color of the pills, which is still pretty weird.
As for other Asian snack foods, there’s a lot to get into that we just don’t have the time for.
They’ve got green Kit Kats, tiny cookies that look like burgers, and the magic that is mochi. Luckily for you guys, if you want to check some of that stuff out, Amazon is your friend, and so are internet snack boxes.


Description: The canteen was painted and refurbished in 2017. It has a good infrastructure and the menu is economically viable. There is an atmosphere of camaraderie in the canteen as students & staffs break bread there.
Canteen timings: 6:45 a.m. to 5:30 p.m.
Agenda – To endeavour to provide wholesome & nutritious food to all the stakeholders of the institution.
To make the food items economically viable.
To reduce health-risk factors by fostering healthy food habits.
Quality Control Activity- student interviews were conducted by Committee members to get feedback on food & facilities provided by the canteen
Meetings were held where the committee members interacted with the canteen contractor, Mr. Umesh Shetty. He was informed about the positives of the canteen as well as the lacunae. He agreed to work on the areas that called for improvement.


A mix of hard cheeses such as Swiss, Holland, Cheddar is baked in an oven with carefully selected spices. Gentle heating technology allows you to evaporate water and reduce fat content. The result is a delicate, light and crunchy crinkle with a rich cheese flavor and savory spice notes.
All the same cheese, but the taste is brighter!
There is nothing superfluous in the product: dyes, preservatives, flavor enhancers - only carefully selected spices are added.
The product has no direct analogs on the Russian market. Its uniqueness lies in the combination of three factors: aged cheese from real milk, carefully selected spices and patented technology (patent # 2645758).
In our approach, we say "NO!" preservatives, colorings and flavor enhancers.
Quality cheese is the basis of taste
Only natural cheese without milk powder is suitable for production, which melts and does not burn in the oven. Cooking does not involve deep-frying and the use of vegetable or animal fats, which allows you to preserve naturalness and useful properties.
No additives or cheese substitutes are used in the creation of the product.
The product is suitable for the KETO diet and for people who monitor the level of carbohydrates
The product is gluten free and safe to take
Natural spices are used in the creation of the product
Spices - the sophistication of taste
In order for the taste to be bright and fragrant, we collected spices from all over the world: cayenne chili, black pepper from Malabar, garlic from Kuban, tomatoes from Belmonte, basil from Provence, sesame from Myanmar
REVIEWS ABOUT CRINKLES
PREPARATION TECHNOLOGY IS PATENTED (PATENT No. 2645758)


Warm keeping up to five hours You can cook rice permit it to wait for meal time for as many as five hours. A lot of people cook rice by using sufurias and other cooking utensils, however you will enjoy an entirely different kind of rice after you get the ideal rice cooker in the industry. You’ve got all you have to prepare the ideal rice possible. Food is among an important should sustain our existence. When it has to do with food, it’s very important we check the expiry date, make certain that they’re fresh food and also make certain they don’t contain substances that are bad for the body. It’s highly essential to note the kind of food which we digest. It is vital to consume only fresh food because consuming otherwise could be quite detrimental to our wellness.
The best sort of meal you may have is one that’s familiar and comforting. If you prefer to cook food within a brief period, you can merely turn on the electric grill and prepare the meal for you to visit bed early. While the food was not exceptional, the outdoor patio is an excellent spot to devote a Nairobi evening. Getting food delivered directly to your door is simpler than ever. Also make sure that you have sufficient meat on your brake pads. The grilled meats are excellent and there are lots of vegetarian options to cooperate with them.
Purchasing a microwave in jumia food kenya nairobi makes it straightforward for you to spend less in the procedure. The rice cooker can be found at acceptable rates for you to spend less in your cooking utensil buying process. It’s always necessary that you obtain the ideal cooker and oven in Kenya. Auto ignition You don’t need to search for a lighter that you start cooking. Additionally, there are healthy food recipes that may be followed to provide your family a wholesome treat for their breakfast, lunch or dinner.
The Consumer Telematics Market report presents a thorough assessment of the many characteristics of the worldwide consumer telematics market. The good thing is that there is normally a breeze and a couple of hundred feet from the principal roads, the air is usually far better. There is a whole lot of exciting and promising news about the future of e-commerce in Kenya, because of this, the urge to begin building a gorgeous site, or order a slew of handbags from a supplier is tough to ignore. It is possible to access almost all you can imagine from the shop. If it comes to internet stores, you’re able to quickly check Jumia and Kilimall rates. The store was formerly called Kaymu. The Kisua store has a fantastic, professional-looking design that’s simple to navigate and caters to a broad range of payment types across multiple markets.
There’s no tourism economy. There’s a high demand for pig goods in Kenya. The best thing of it is that the marketplace is still growing and you may expect even higher levels of demand later on. It’s easy instead of searching for the products physically in the local city. You’re able to buy products from outside Kenya online There are many products that aren’t easily available in Kenya. Some of the merchandise you are able to order online include meat goods, snacks, spirits, wines together with beauty and wellness solutions.


We kicked off with lunch at the Frog in Skirmett for some pub grub. Food was delicious and they also had a gluten free menu which was great as one of our party suffers from a gluten intolerance.
After lunch we went on a 5 1/2 km walk which stops off at another 2 villages as well. There are a couple of steep hills but other than that it is a fairly leisurely walk, the perfect length if you’d like to focus more on seeing the pubs than a massive hike.
On the way, we had a drink in the Chequers Inn in Fingest which had a massive beer garden.


I never said it was pretty.
It’s Thursday in the east and I know I have some readers back there, so I can technically call this my Thursday in the kitchen. I wanted to get it up on my site in a timely fashion in case you were actually considering something Irish for dinner on St. Patrick’s Day and didn’t know what to make.
You could make corned beef and cabbage but why? Cabbage, once it’s cooked to death, is a texture more than a flavor. It’s hardly the best dish my ancestors have to offer so I’m not going to give you a recipe for it. If you’re in New York City or Boston, Chicago or San Francisco, find a classic, old Irish bar (The Blarney Stone, anyone?) and get the corned beef from them if you must. It’s steaming in their chafing dishes and they’ve been cooking it since before you were born.
If you’re staying in though, make a classic Guinness Irish stew, serve it with soda bread and butter on the side and wash it down with a Murphy’s, Beamish, or aforementioned Guinness Stout. Put an O’ in front of your last name and consider yourself lucky.
The stew is so easy it’s silly. You have to stand over the Dutch oven and brown your meat but other than that, you pretty much throw the rest in the pot, pour some beer over the meat, put it in the oven and you’re set.
The soda bread is easy-peasy, too. I offered up my recipe last year and it hasn’t changed. It’s as basic as you can get unless you’re making shortbread. There’s no yeast, no egg. Originally, soda bread was just flour, baking soda, salt and buttermilk. I add a little sugar and currants (or chopped raisins) and slather on butter after slicing. Dip it into the gravy from the stew. It’s the kind of meal you should eat after working on the farm and looking after the sheep. Afterwards, do a jig.
Guinness Irish Stew
2 T. olive oil
2 ½ – 3 lbs. stew meat, cut into 1” pieces
3 T. flour
salt and pepper
1 ½ cups chopped onion
2 large russet potatoes, peeled and cut into 1” pieces
4 carrots, cut into 1” pieces (just wash them, don’t peel)
1 bottle of Guinness Extra Stout
Preheat oven to 300°.
In a mixing bowl, toss the stew meat with the flour and some salt and pepper to coat lightly.
Heat the oil in a large Dutch oven. Brown the meat in batches over medium-high heat. Remove and set aside. Turn the heat down to medium and add the onions to the pot. Sauté for 2-3 minutes. Add the potatoes and carrots and cook for an additional 3 minutes. Sprinkle generously with salt and pepper. (You may have to add a little Guinness to this to prevent the veggies from burning.)
Put the meat back in the pot, mix it with the vegetables and pour the Guinness over the top. Bring to a boil, cover and place on a middle rack in the oven. Cook for 2 hours or until the meat is tender.
Irish Soda Bread
3 ½ cups flour
1 tsp. baking soda
¾ tsp. salt
3 T. sugar
1 ½ cups buttermilk
¼ cup currants or chopped raisins (or more depending on how sweet you want the bread)
Preheat oven to 400°.
In a mixing bowl, combine flour, soda, salt and sugar. Stir in the buttermilk until a ball of dough starts to form. Add the currants. Turn out onto a floured surface and work the currants into the dough. Knead for about a minute and form into a circle – 6” in diameter and 2” high. Score an X on top in the middle of the dough, about ½” deep. Place on a floured cooking sheet or pizza stone. Bake for 30-35 minutes. You’ll want to check the bread about 20 minutes into the cooking time to see if it’s browning too much. If it is, cover with foil for the remaining 10-15 minutes. Cool slightly on a rack before slicing. I highly recommend slathering with butter before consuming.
Holidays, Recipes, Thursdays in the kitchen with Jo


Plant based Recipes
Plant Based Recipes
I’ll share some of my favorite plant based recipes with a short intro so you can get right into the good stuff. I won’t be giving you my whole life story before you even get a glimpse at an ingredient, like some food bloggers do because we’re here for a good time not a long time. Sometimes I might rant a little about processed foods and the animal agriculture industry, but I promise you won’t have to scroll far for the recipe. Everything I make is vegan unless I state otherwise (and often gluten free friendly too). My main goal is to make plant based, refined sugar free, healthy, and delicious meals full of whole, real, natural, and clean ingredients.


Monday, December 7, 2009
I is for Italian
I found this cook book the other day called Perfect Italian, which naturally seemed perfect for Cinnamon seeing as Italian is one of my most favorite types of food ever. I love me some pasta. The boy swears I'm trying to get him to go into a carb coma; and I just might be. I was looking through it this week trying to decide what I was going to make out of it first, and lo and behold, spinach and ricotta dumplings! I love ghnocci, so I'm thinking I must love these!
It's hard to be a vegetarian and not overload on carbs, but this added that spinach and I made a delicious squash on the side, a recipe I picked up from my cousin's girlfriend that she made for Thanksgiving.
Now let me be frank, the ricotta dumplings came with an herb and butter sauce, which was basically a stick of butter, 2 tblspoons of chopped sage, and 2 tblspoons of chopped oregano melted in a pot for about a minute, and poured over the top of the dumplings. I LOVE sage, so I thought that it tasted just fine, but in all honesty and the boy agreed, they were still a little bland. SO maybe adding some herbs and a good amount of salt and pepper to the dumplings dough before cooked would make all the difference.
The other thing; the Italians do not kid around. These things took quite a while to make. They would be a good dish to make on the weekend when you have some time to prep the spinach and whatnot, or you could prep in the morning or night before. I on the other hand, did not read the recipe beforehand (my bad) and started them on a Thursday night at 8:00, meaning we didn't eat til almost 10. I thought I was going to burn the house down near the end, so be prepared. But all in all making them isn't that complicated, there isn't a lot to it.
Here's the recipe for the dumpling dough:
What you'll need:
2 lbs fresh spinach, coarse stalks removed.
1.5 cups of ricotta cheese
1 cup of freshly grated parmesan cheese
3 eggs, beaten lightly
pinch of nutmeg
salt and pepper
3/4 a cup of all purpose flour (you may need more than this, I did) and extra for dusting
What you do:
Wash the spinach, then place in a pan with just the water clinging to its leaves. Cover and cook on low heat until just wilted. Drain well and set aside to cool.
Squeeze or press out as much liquid as possible from the spinach, then chop finely.
*Seriously, try to get out as much water as you possibly can, I didn't cause I was impatient and had to add like 2 cups of flour to make it in to a dough. You don't want to do this.
Place the spinach in a bowl and add the ricotta, half the parmesan, the eggs, and the nutmeg. Add salt and pepper to taste. Beat until throughly combined. Start by sifting in 3/4 cup of flour and lightly work into the mixture, adding more if necessary, to make a workable doughy mixture. Cover with plastic wrap and let chill for 1 hour. (See what I mean about time? This is what you could do the night before and just leave it in the fridge til you needed it)
With floured hands, break off small pieces of the mixture and roll them into small walnut sized balls. Handle them as little as possible, they are delicate. Lightly dust the dumplings with flour.
Bring a large pan of slightly salted water to a boil. Add the dumplings and cook for 2-3 minutes, until they rise to the surface (This recipe is a lot like ghnocci, if you've ever made it). Remove with a slotted spoon and set aside.
Make the herb butter, pour over the top of the dumplings and toss gently to coat. Sprinkle with the remaining parmesan and serve.
Now for the Super good squash. Take one large yellow acorn squash, cut in half and scoop out the goop. Place face down in a cookie sheet, and pour in about 1 inch of water, just enough to immerse the bottoms of the squash in water. Place in the oven on 350 for about 50 minutes, until they are soft to the touch.
Fill the squash with a teaspoon or so of brown sugar and rub it in until its partially dissolved. Pour over 3 tablespoons of fresh orange juice and fill the rest with a dollop of butter until it melts and then serve. Obviously all of this is done to taste. But it is soooo good. And really easy to do. I have them in the oven right now.


The Columbus Campus is closed: More
Beaujolais Nouveau is a national holiday in France, and this year it was a celebration for Columbus State student Matthieu Henry.
Henry, a 23-year-old student in Columbus State's Culinary Apprentice program, created a dish for the Beaujolais Nouveau event at La Chatelaine, a local chain of French restaurants. Beaujolais Nouveau is a holiday that marks the release of the first new wine of the year.
Henry's winning dish was a chardonnay-braised roasted chicken with a reduction of fresh tomatoes and olives, almonds, and jasmine rice. Judges came from the Columbus Dispatch and Capital Style.
"I found the recipe and made it my own," Henry says.
Henry was born in Haiti, then moved to the U.S. when he was 17. He finished high school in Miami, Fla., studied nursing in Massachusetts, then came to Ohio to attend Columbus State's culinary program. The Culinary Apprentice program is an intense course combining classroom work with internships at real restaurants. Henry works at the Westin Great Southern hotel downtown.
Henry has also earned a spot on Columbus State's Hot Food Team, which competes against other schools in cooking skills, knife skills and menu preparation. The team faces its first match in January, and is a perennial powerhouse in the region.
So Henry is going to cooking school, working in a restaurant and competing on a cooking team. Not bad for someone who hardly stepped into a kitchen before coming to Columbus State.
"That is a lot of cooking, but it's what I want to do," Henry says.
Columbus State Culinary grads can be found in the kitchens of Columbus' finest restaurants. The Culinary Apprentice program is part of Columbus State's Hospitality Department, which also includes Baking, Hotel & Restaurant Management, Dietary Manager and Casino Management.