All Aboard the Sushi Train
A Restaurant to Try
All Aboard the Sushi Train
While you are sleeping, you dream of your favorite pieces of sushi floating by your fingertips waiting to get picked to fill your mouth with the freshest flavor, wake up, because it is not a dream anymore.
On June 1st 2018, Kevin Ni and three other partners opened Minnesota’s first sushi conveyor belt. On the corner of Nicollet and 12th, guests are seated around a revolving “train” full of appetizers and entrees. When the ingredients are imported straight from Japan, you know it will not be a disappointment.
The conveyor belt carries many different items for diners such as; classic and specialty rolls, seaweed and squid salads etc, sashimi and nigiri and even a kid friendly PB&J roll. However, diners are also seated with a full service menu. Guests can order appetizers, full specificity rolls, udon, ramen, and even dessert.
The conveyor belt is priced in a very unique way. Each plate is color coordinated to a specific price. Five different colors with each a different price will cruise through each diners mind before picking the perfect plate. Being the sushi fanatic I am, I tried them all.
The lowest price is $1.95 which is symbolized by a green plate. I grabbed two avocado rolls, edamame, and the PB&J roll for comic relief. The avocado was fresh and clear of any aging. The rice was wrapped tightly and made for the perfect 1st round.
The edamame was a nice palate cleanser as I moved onto my next plate. A simple tuna roll caught my eye and I knew it was my next target. Weighing in at $3.50 it was no disappointment. The tuna was soft and at the perfect melting temperature. It was very important for me to experience that taste again so it led me to my next choice.
I grabbed the tuna nigiri as if I was in a race. $4.25 later and I could have cared less I dowsted it in low sodium soy sauce and it was exactly what I expected; perfection.
By this point I was starting to get full but with a constant revolving belt of sushi I could not be stopped. My first specialty roll had to be special. It had to be golden. I looked to my left and there it was. The golden mountain roll. This roll was composed of spicy tuna, crab, cucumber, avocado wrapped in yellow soy paper topped with spicy mayo and eel sauce.
Weighing in at a whopping $5.50 I knew it was top notch. The spicy tuna gave the roll the perfect kick. The avocado surprised me by adding the perfect texture and the spicy mayo with a complimenting eel sauce was the cherry on top. The golden mountain definitely lived up to its name.
At the end of my meal and experience at sushi train I decided to go on a lim and try something new. I had heard so much about baby octopus so I thought why not. At $4.25 I grabbed the plate and ate the dish. To my surprised, I enjoyed it very much. It is an acquired taste but I 100% recommend going out of your comfort zone because you never know the flavors you could be missing out on.
Paying no more than $25 for five different menu items the Sushi Train was a steal. I enjoyed all of the food and was very satisfied with the portions. The conveyor belt made it very easy to decide what you wanted next. Overall, I rate the food a seven out of ten. The remaining three points was due to temperature. I would have liked the sushi to have been a little cooler but the flavor made up for it.
However, a restaurant is not only rated on food, experience matters. The ambiance of the restaurant was very laid back and cool. As a diner you were not held to any expectations other than to enjoy the food. The service was also very good. Although the customer usually takes the reins when it comes to the conveyor belt, the staff made sure we as guests were satisfied. As a diner I felt like I was in good hands.
The restaurant is located in the heart of Minneapolis but still has very easy and accessible street parking.
In the end the conveyor belt was truly the highlight of my Sushi Train experience. The new technology allows a playful yet casual participation for a great meal. Overall, I give Sushi Train three and a half stars. I highly recommend this restaurant for a casual, cheap, but quality meal.


Founded by Pepe Bonaccardo in 1974, Pepe’s Ducks began with a few Pekin ducks in Pepe’s backyard. Farms followed, production grew and today Pepe’s Ducks is a leading producer of ducks in Australia and New Zealand, producing over 70,000 quality ducks per week.
In addition to managing our own broiler farms, breeder farms and hatcheries, Pepe’s Ducks also has contract farmers to help supply the growing market needs for duck.
Pepe's ducks are a favourite amongst Asian eateries, chefs, restaurateurs, retailers, and discerning consumers. Our ducks produce a meat that is tender, succulent and delicious. To ensure we produce the highest quality product, we have initiated our own in house training to deliver the highest level of customer satisfaction and consistency.
- 2011 Australian Biosecurity Farmer of the Year
- 2011 Australian Livestock Producer of the Year – Finalist
- 2010 NSW Farmer of the Year - Finalist
- 2010 Bayle (France) Asia Pacific Customer Excellence Award


The Inn at Green River has a great reputation for the delicious breakfasts we serve, and lately my favorite breakfast starter is a yogurt parfait with fresh fruit, local honey, and the wonderful BOLA Granola which is made in nearby Great Barrington, Massachusetts.
I was never particularly a fan of granola, but apparently I just hadn’t found the right one. In a regional magazine I recently read about Michele Miller’s new venture, BOLA Granola. I have been a fan of Michele Miller for several decades, going back to her shop in Lenox, Suchele Bakers, then her restaurant, the Boiler Room Cafe. Sadly for her customers, she closed that restaurant in 1997. I was delighted to read about her new venture, BOLA Granola, located in Great Barrington, Massachusetts, 15 minutes from the inn, and the town in which I do most of my shopping.
I promptly went to the website, then called, and ordered a big bag. No need to taste…I was confident it would be delicious. And of course it is. Michele’s granolas have oats, almonds and pumpkin seeds along with other organic grains and a key ingredient, delicious vanilla. You won’t be disappointed in the flavor and crunch. She even has a gluten free version which you might want to order online.
So on your next visit to the Inn at Green River, ask for the fruit and granola yogurt parfait…you will love it.


Lovin' Spoonfuls is a 100%-vegan restaurant featuring a wide variety of offerings for breakfast, lunch, and dinner. Specialties include American comfort foods such as burgers, fries, shakes, and fried mock chicken, Italian standards such as pasta primavera, Asian dishes such as stir fry and rice bowls, and desserts such as cakes and cookies. There is a dog-friendly patio, and custom cakes can be ordered for special occasions.
Hearty vegetable with spinach soup (available periodically:)
Mushroom-based BBQ mock beef with rice instead of bun:


Greer, SC Restaurant Bar
Wild Ace Pizza & Pub
Whether you have a craving for specialty pizzas or juicy wings, visit Wild Ace Pizza & Pub of Greer, SC. Our fun restaurant crew will make you feel right at home by serving you mouthwatering selections from our extensive menu while you enjoy our unique restaurant bar atmosphere.
Learn More About Wild Ace Pizza & Pub:
- Full service pizza, pub, restaurant
- Patio dining
- Delivery service
- Serving full lunch and dinner
- Full liquor menu
- Live music Friday and Saturday
We serve gluten free pizza and other gluten free items!
Call Wild Ace Pizza & Pub today at 864-879-6900 or visit our restaurant bar.
Hours of Business:Monday – Saturday: 11:00am to 12:00pm
Sunday: 11:00am to 9:00pm


12cups Organic Death Valley French Roast Medium Dark
Our French Roast has a subtle smoky flavor with smooth dark chocolate and a hint of citrus. French roast beans are traditionally used for drip-brewed coffee. They also make a nice, bold espresso and do well when brewed in a 'French-Press'.
As smooth as it is, you'll be wondering, Why Death Valley? It is North America's driest and hottest spot and has the lowest elevation on the continent. Mark Berry, the founder, and his family lived in Death Valley
Just expect a good, full body of flavor with each brew. This is heavyweight stuff. It has that earthy, roasted, smoky flavor.
Single Serving Coffee Pod - Keurig Compatible
The pod is made from 100% polypropylene from filter to lid. The strong polypropylene filter can hold finer coffee grounds, which are important for a strong cup of coffee at a large size. The 100% polypropylene construction is easy to recycle without having to separate the components.


It’s funny how a few days into your weight loss program, it suddenly feels like temptation is everywhere. And friends and family just don’t seem to get it. Instead it seems like they are trying to do everything in their power to make you succumb to food temptation. While resisting temptation is never easy, here are 10 Tips To Stay In Control of likely scenarios…so you can get on with improving your health and nutrition.
Trying to use will power to get you through the day could actually end up working against you. If you give in – you are human after all – you could end up feeling like you ‘failed’ which could trigger a binge; “I’ve ruined my diet, so I may as well just go the whole hog”. But also, it’s not nice socially. I mean how would you feel if it was your birthday and a work colleague didn’t eat in your honour? The way to deal with this scenario is to allow yourself a very small piece of cake – scrape off the icing or cream. If it’s a nice cake where you might be tempted to go back for seconds, then focus on really enjoying it – eat it slowly with a cup of coffee or tea. Savour it so you can satisfy not just your appetite, but your senses as well. Then just get on with your day.
Remember when you were 19 and could go and eat a kebab and ice-cream at 3am after a night out on the town, many drinks later? When your metabolism could shake off a few thousand extra calories? Yeah that was then…and this is now.
So these days, after your night out at the theatre and your friend wants ice-cream, substitute your banana split with the works for a kid-size gelato or sorbet instead. Of course it will still contain sugar, they all do, but at least it won’t have anywhere near the amount of total calories as the deadly choc-fudge sundae.
When it comes to calories, well alcohol has lots of them. Instead of beer (1 stubbie = 140 calories) or a glass of wine (150ml = 120 calories), try 30ml (64 calories) of vodka mixed in mineral water. Stick with 1 or 2 vodkas and drink lots of water in between.
These days you can find the nutrition profiles of fast food meals on the internet. Check the profiles of meals prior to leaving the house and look for meals that contain at least 20gm of protein, no more than 10gms of sugars per serve, that are lower in fat and contain around 300 calories or less for a main meal.
Compare the Warm Chicken Salad which has 179 calories, 25gm protein, 2.5gm of fat and 7.9gm of sugars per serve to a Big Mac which has 493 calories, 25gm protein, 26.9gm fat and 5.9gm sugars, and that’s without the fries!
Nothing is as good as food you prepare at home, but making the best choice out of what’s available is enough to keep you out of trouble with your healthy nutrition program and still keep you socially acceptable.
Restaurant eating can be tough on a weight loss program. Food portions are often larger, meals are richer, alcohol is available and temptation is everywhere. However, you don’t need to deprive yourself of the finer things in life completely. It’s not a realistic or happy way to live. A planned dinner at a nice restaurant is something you really can enjoy and it can fit in with your weight loss program…just limit these dinners to a frequency of once a week.
Start by choosing a great protein like grass-fed steak or fresh seafood. You want a palm-sized piece of protein, so if your steak is too big, share it with your friend or partner. Then ask for salad or steamed vegetables with dressing and sauce on the side so you can control how much you use. Most restaurants cater for individual requirements these days and will be happy to accommodate your needs. Aim to have just entree and main, or main meal and dessert rather than all 3. Limit alcohol to 1 glass of wine, or drink water instead.
Remember that planning and scheduling a weekly dinner is giving yourself permission to enjoy a lovely meal and it gives you power over food, rather than food controlling you. If dessert is big, share it. If it’s small, have the whole lot, eat it slowly and savour every mouthful. The next day, it’s back to business as usual.
Do yourself a favour and get rid of it. Seriously, CLEAR OUT JUNK AND PROCESSED FOOD. Throw or give away the soft drinks, biscuits, pastries, cakes, cookies, lollies, chips, packaged noodles, pasta, cup-o-soups, tinned meals, packaged meals, frozen meals, sugar, margarine – all of it. Honestly there should not be much in the pantry at all except some nuts and seeds, your good oils like olive oil and coconut oil. In your fridge should be butter, loads of eggs, fresh meats, and lots and lots of vegetables!!!!
That way when you’re feeling peckish or vulnerable you can’t sabotage yourself – even if you wanted to. Instead go for a walk to clear your head, or drop and give me 50 pushups. Often it’s just distancing yourself from those cravings for a few minutes that can help you regain control and perspective.
It’s a recipe for disaster to go food shopping when you are hungry. Shop from a prepared list so impulse buying is kept to a minimum. Shoppers who use lists spend less on groceries and make fewer impulse (read: junk-food) purchases.
Think of your grocery list as a way to reaffirm your desire to improve your nutrition and lose weight every time you sit down and write it.
Eating right starts with stocking healthy food in your pantry and refrigerator. Unless you need basics like toilet paper and shampoo, stop visiting the supermarket aisles. The body of the supermarket is where you’ll find the processed, chemical laden, high energy, nutrient devoid foods that are supposed to make life easier but are actually making us sick. Shop the perimeter of your store where you’ll find the fruit and vegetables, meat, dairy, nuts and eggs. Buy the best quality food you can. Make it easier to afford quality food by eliminating from your trolley processed convenience foods and leave the kids at home if you know they’ll throw a tantrum if they don’t get the lollies and chips that are so conveniently placed at their eye level.
Can’t really bring your own food in this case can you? No. The best thing you can do if it’s a party is make the best choices you can – look for protein based canapes and finger foods and eat only till comfortable, not full. Besides, you are probably getting used to clean eating, and heavily spiced, or fatty foods will make you feel unwell if you overindulge. Keep drinks to 1-2 over the course of the evening with lots of water in between. If someone offers to top up your glass a firm ‘No’ is usually enough. At a wedding, eat the protein, take a couple of mouthfuls of dessert…and leave the rest on your plate. Back to business the next day.
At 3.30pm when that energy slump hits – it’s likely to be due to a number of factors. Your body is ready for it’s next meal as lunch was at 12.30pm, you could be dehydrated, you could be crashing from that coffee earlier in the day. Have a big drink of water and wait 10 minutes – sometimes dehydration presents as hunger. If it’s genuine hunger, then it’s time for an afternoon snack. Snack on nutritious food sources that contain protein, good fats and quality carbs. For example a snack could be composed of a boiled egg, some nuts and a small piece of fruit to get the energy back in your body and to get you through till dinner.
If it’s after dinner and you feel like something sweet, try some berries or camomile tea. If you are genuinely really hungry try going for a protein source that has some casein protein – yoghurt or cottage cheese to fill you up and supply your muscles with protein overnight for repair and growth.
Family expresses love through food. So it’s really hard to say no to your mum or to your auntie at Sunday lunch. Chances are you have a good idea of what your mum or your auntie are likely to serve up at Sunday lunch, so offer to bring a salad, vegetable, or healthy side-dish. Usually family likes a bit of help with meals, and at the very least you will have some food options you can eat and just take small portions of the other food on offer.
If they insist that you take a piece of pie, it doesn’t mean you have it all and go back for seconds. Just accept a small portion, eat it slowly, and enjoy it. Or even just take a single bite and sneakily throw the rest away when you are clearing the dishes. You could also offer to take it home, saying you will enjoy it later.
When you’re offered a food that you really don’t want to eat, the best response is a firm “no, thank you” without any explanation, because excuses open the door for arguments. If that doesn’t work, try “Thank you, but I’m looking after my weight”, and leave it at that. Saying no is very empowering.
The more often you stick to your guns, the more your family will get used to it. Before you know it, your loved ones will be going out of their way to make you delicious healthy food that you are more likely to eat because at the end of the day, they love you and just want to make you happy.


Dining at Confirm Inn Hotel & Restaurant Kota
Rasoi the village Restaurant is an authentic fine dining restaurant Kota offering a variety of cuisines reflecting the distinctive style of cooking. In a short span of time “Rasoi” has claimed its presence as one of the best restaurants in Kota, Rajasthan with delicious food and fine dining experience. Rasoi is a multi-cuisine restaurant. Here, we guarantee you to provide full satisfaction, quality, professionalism and of course great quality of food.
The relaxed sitting and soft lighting and exquisite interiors provide an atmosphere which welcomes you to all types of dining occasions from business breakfast to an informal lunch or an evening family dinner. The menu explores from rich Indian curries to mouth-watering starters, Chinese and continental dishes satisfying your taste buds.
Rasoi the village Restaurant is renowned for the best of taste, quality and hygiene.


Fresh Creative Catering was started in 2003 by Vicki Clarke and Nikki Gaskell. Quickly discovering a mutual love of food and seeing a big gap in the market for creative catering options, they put their shared vision for elegant, but unpretentious food and tailored solutions together to create Fresh Creative Catering and Events.
Years later, when Nikki left for the UK, Philippa Pougnet joined forces with Vicki. Philippa has brought a new, young energetic approach to the daily running of Fresh Catering and Fresh Home.
As part of our ongoing service to our clients and after numerous requests and suggestions from friends and family, Fresh Home came to fruition.
The timing has been memorable given that we started operating a week before Lockdown in South Africa due to COVID-19. Interesting times for a new venture, but the response has been fantastic and we are going to continue to deliver our delicious meals to you.
We have always been about fresh, vibrant and seasonal produce and have created a menu of our most popular dishes that translate well into a home and office delivery. Whether it’s a weekend braai and you need salads, sides and dessert from us or if it’s an office lunch or supper at home, it’s on the menu and available to you.
Many of our staff have been with us since inception and feel like family and it’s with such family values that we will keep up with delivering delicious, fresh food.


On those cold wintry nights, nothing beats a warming, nourishing, delicious bowl of homemade pumpkin soup! My special recipe is the favourite of my family and friends, and can be modified for the paleo diet too.
10 Steps to Make Really Awesome Ramen Noodle Soup
My super easy 10 step guide to making Really Awesome Ramen Noodle Soup!
Breakfast of Champions – Easy Overnight Oats
As a busy person juggling a full time job, dance training, performance, yoga classes plus a bit of social interaction every now and then, breakfast is often the easiest meal of the day to skip. I love a good sleep in especially in the cooler months when the house is freezing and it's dark outside! … Continue reading Breakfast of Champions – Easy Overnight Oats


Sit-down restaurant on US Route 66, Moriarty, New Mexico. Shorty's Bar-B-Que is located in a high traffic area just off Interstate 40 east of Albuquerque. This dining establishment is a staple in the community for locals and travelers alike. Family recipes handed down from generations make for an exciting and pleasing experience. Shorty's has been family owned and operated for many years with a reputation for great food, great service and a charming dining atmosphere. This is a TURNKEY sale with all kitchen equipment and dining room furniture included, even the recipes can be turned over to the new owner. Training is available (terms to be agreed upon) to help get your business off to a good start and continue with the success the current owner has started. Whether you're continuing with the current concept or starting a new one, this kitchen is ready for the action. Please contact us for the full equipment list.
Listing courtesy of UNITED COUNTRY FARM & HOME REALTY.


The restaurant is located in a prime location in Ras Al Khaimah.
This restaurant professional chefs prepare delicious traditional Indian cuisine.
The main feature of Indian cooking is that all the food is freshly prepared and served. It is not allowed to use any semi manufactured goods.
Therefore, the client not only tries food with amazing taste, but also gets a burst of energy from fresh ingredients.
The cozy atmosphere will be felt like at home, and the friendly staff will help make the right choices from a variety of dishes on the menu of the restaurant.
Other Business Details
Business Operation Details


If you are heading out to dinner and have little ones, you know how expensive a family meal can become. If the mere sight of a waiter with a dessert menu is enough to send you into a cold sweat, you should not fear. We are working with WOW Free Stuff and have come up with a lot of places where kids eat for free or for as little as a pound so you can save some of your hard earned cash and still eat out.
Giraffe – Kids eat for free On the Weekends
This is one of the best offers to keep in mind. Every weekend, children will each completely free at Giraffe when an adult main is purchased. This offer is not limited to the main meal, but includes the main, a drink and a dessert.
The menu offered by Giraffe has food from across the globe. This means that you visit can also teach your little ones about new and exotic foods. As this offer is available each weekend, you should not miss out on it.
Beefeater Grill – Children Get A Free Breakfast
You can kick start your day with a free breakfast for your kids when you get a full breakfast for yourself. This will mean that you can get breakfast for you and the kids for less than a tenner.
The best part about this offer is the fact that Beefeater really knows how to do their breakfasts and have an extensive menu that is packed full of family favourites. You can get a cooked breakfast or a continental one. There is crispy bacon, cooked pastries, hash browns and a wide selection of juice and coffee.
La Tasca – Kids eat for free
The Spanish restaurant chain La Tasca has joined the free food providers with an offer where kids eat for free when an adult spends at least £10 on their food. Children will be able to choose from 7 delicious main meals and a load of different puddings. Our children will be spoilt for choice, but the best thing about the offer is that it is available all day every day.
Brewer Fayre – Children Get A Free Breakfast
Breakfast is one of the most important meals of the day and Brewer Fayre wants to ensure that your kids can enjoy theirs completely free of charge. When you purchase an adult breakfast meal at £9.50, up to 2 children will be able to enjoy their meal at no charge. This is a great way for your whole family to start the day.
Heathrow Airport – Kids eat for free At Certain Restaurants
If you are going to be flying out from Heathrow at any time, this is one offer that you should not forget about. During the qualifying dates and at certain restaurants, kids eat for free when an adult main is purchased. This is ideal for many families because a holiday is already an expensive undertaking.
You will be able to save some pennies when you take up this offer at the airport. Some of the restaurants that you can visit for this will include Gordon Ramsey Plane Food, Carluccio’s, The Price of Wales and La Salle. This is a great way to get your holiday started.
Frankie & Benny’s – Children Eat For £1
Frankie & Benny’s is a family favourite and offers a great deal to people with children. With every meal that is purchased, children will be able to have a kid’s meal for just £1.
The great thing is that the kid’s menu is packed with different options that your little ones are going to adore. For £1, they will be able to have a main, a side, a drink and a dessert. This makes the restaurant one of the best places to enjoy a family meal for less.
Prezzo – Children Eat For £1
The Italian restaurant Prezzo allows children to eat for £1 all day every day. This delicious restaurant offer allows you to treat your children to all their favourites for less than you might imagine.
Children of any age and with any appetite will be able to find something they want on the Prezzo menu. There are 2 menus, the Kids and Tots, which offer wholesome and tasty meals that your kids are going to love.
Chiquito – Children Eat For £1
Chiquito, the Tex-Mex restaurant, has also become involved in the cheap family dining experience. They now offer a children’s menu for just £1 when an adult meal is purchased. This means that you can get your kids to try new and exciting foods for a bargain price.
Crown Carvery – Children Eat For £1 Every Sunday
A classic roast dinner is something that you will not be able to beat and Crown Carvery has one that the whole family can enjoy. The best part is that you will enjoy it for less than you imagine. Every Sunday and bank holiday Monday, children under the age of 10 will be able to enjoy their roast for just £1.
Table Table – 2 Courses for £1.99
A great place to enjoy a cheap family meal is Table Table Pub Restaurants. From Monday to Saturday before 5 pm, children will be able to enjoy a 2-course feast for only £1.99. The benefit of this is that all of the main meals for children will have at least 1 of their 5 a day. This ensures that your kids are eating right for less.
Bella Italia – Children Eat For £1
The kid’s menu at Bella Italia is award-winning and for a good reason. They offer 2 menus with one for very little ones and one for slightly older children. The best thing about their menus is the fact that children can enjoy them for just £1 when an adult meal is purchased.
The kid’s menus are filled with Italian favourites and will become a firm favourite in your home. At these prices, you will not have to worry about going out too much. Your kids will end the day smiling and so will your bank account.
Hungry Horse – Children Eat For £1 on Monday
On Monday nights, Hungry Horse pubs are the place to be. When you buy a full price adult meal, up to 2 children can have something from the kid’s menu for just £1. Your children will also have fun choosing their own meal from a menu made up of many tasty options.
Sizzling Pubs – Children Eat For £1 on Weekdays
You can also treat your family to a weekday meal at the local Sizzling Pub. You will get a kid’s main meal for just £1 when you buy an adult meal. There are many options on offer for even the fussiest of eaters.


We've bean waiting for you...
Espresso Yourself Coffee Creations provides the best possible customer service and the best coffee. In fact, we will do everything we can to exceed your expectations.
The Espresso Yourself hot beverage system grinds the beans, presses the coffee, and even froths the milk - all you do is touch a button. It's the perfect solution, not to mention the perfect cup of coffee (or latte or cappuccino or espresso or mochaccino), for your workplace or your next event. At Espresso Yourself we start with great beans, then our Italian-made machine grinds the beans and produces an aromatic, rich-tasting, indulgent cup of coffee or hot coffee beverage fresh each time. The system can be configured as a coin-operated vending machine or as a free perk for your employees, clients or customers. We maintain and resupply the Espresso Yourself system so everyone can take a break and enjoy their coffee creation.
With a variety of options to choose from, we know you'll be happy working with us. Look around our website and if you have any comments or questions, please contact us.
We hope to see you again! Check back later for new updates to our website. There's much more to come.


This is the page description.
— farms —
RAISING OUR CHICKENS ON THE FARM
We value our relationships with our poultry growers, because their success on the farm helps make possible the excellent Dunamis Foods' poultry products our customers expect.
Dunamis Foods contracts with over 30 farmers to grow chickens for our operations. We assist in sourcing birds, feed and technical expertise, while growers provide the labor, housing, litter, heating and poultry expertise that is important to providing a quality product.
Our team works with each farm, visiting them regularly and remaining on call for technical support to assure the best possible outcome for our flocks. Our growers take pride in their farms, diligently watching how their farm performs and how it looks. They are open to trying out suggestions we provide. They are always looking to improve the farm environment for the chickens.
Processing and Food Production
Dunamis Foods operates its processing plants in accordance to strict local and international food safety standards.


Nature tested. Planet approved.
Looking for a protein shake that tastes like your favorite donut? Keep searching because you won’t find it here. We realize we can’t please everyone. The protein shake crowd looking for cookie dough-caramel-fudge brownie flavor and artificial ingredients probably won’t be happy with our crisp green apple shake because it looks green, and tastes green.
Our Complete Green Protein Shake was created to provide the highest quality of organic, bio-available, plant-based ingredients on the planet. We are committed to being fair trade, cruelty free and eco-friendly as well as free of artificial ingredients. We refuse to compromise quality for crowd pleasing. Sorry, not sorry.
So, if you know what “healthy” really means and you know optimum nutrition is not found on the “value” menu, then we’re for you.
The Vooluu Products
Vooluu Complete Green Protein Shake – 1 Unit – Monthly Subscription
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The Vooluu Blog
The Benefit of Running Outdoors
Running in itself is a great way to get your cardio on, warm up, or just change up your workout routine. And while many people find running awful, some people run religiously. But, no matter where you fall on the spectrum, running outside has some benefits that running inside doesn’t offer. You workout different Muscles […]
Spring Workout Gear
Spring is a great time of year. The weather is warming up, there is new fresh produce, and you can start training outside again. What’s not to love? But, spring can also mean unpredictable rain, snow, and wind depending on where you live. It also brings out allergies, which no one likes. So to make […]
The Best Spring Fruit For Your Smoothie
The best part about spring, other than the improving weather, is the range of fresh produce that becomes available. Eating produce that’s in season is better for your wallet, the environment, and your health. So, to help you get some new ideas for your grocery list, here some great, now-in-season produce! Rhubarb While you may […]
As a very active individual and somebody who likes to lead a healthy and fit lifestyle, finding a fabulous, nutrient-dense and tasty green shake can be a bit like going on a scavenger hunt. Sometimes you get lucky and find what you’re looking for right away, but most times, you have to search long and […]
I just picked up the package from the valet and tried the green protein shake… It reminds me of everything I like, becauce I incredibly like fruits, greens and mushrooms and tastes somehow like what I had in my childhood… Didn’t expect it is be so tasty. Oh, thank you for shaker and dark chocolates, […]
I love it! I retweeted with a recommendation! It’s as good as Vega and greener. I admire the commitment to organic ingredients and the sweetness literally is just enough to have me eating it with a spoon! The dark chocolate bars were amazing, too. I didn’t eat as much of those, but I did taste […]


I have to admit, although we enjoy it we’ve never made bread before. We asked around and mostly the advice that we received involved just buying a bread maker and following the instructions. While not particularly in the mood to spend money on a bread maker and wanting to keep things a little more rustic we opted to google simple recipe’s that would allow us to bake some amazing bread. What we found is linked here and did not disappoint, I’ve also taken the liberty to link what we’ve used on my Amazon store so please check that out if you get a chance. As a final aside before getting into the article, a cast iron Dutch Oven is an incredibly versatile piece of cooking kit, we love our cast iron and should the worst case happen we’d be able to cook in almost any condition over almost any heat source. Truly cost effective and bulletproof cooking kit that will last a lifetime.
Since this was new for both of us it came down to more than just reading the recipe, everything involved second guesses but my girlfriend held it under control and kept me on pace. We assembled all of our products, mixed everything nicely in a bowl and then covered it so it could rise. We also heated the dutch oven inside our oven per the directions. As a note ours has the feet on it, probably not the best for the oven application but it worked out fine.
A few hours later the dutch oven was piping hot out of the oven and ready to receive the dough, which had risen nicely. We (and by that I mean her) added some flour and flipped it, got the parchment paper ready and set it inside the pan for movement to the oven.
The Final Result:
The final result was not only amazing, it was incredible. For those of you who have made bread for a long time you are probably laughing at us but hey, first time for everything and this turned out way better than we expected. We uncovered the bread and brushed it with butter, then back in the oven for 12 minutes to get that golden brown. Delicious! I suppose from a preparedness standpoint it’s always great to learn new skills, even if they do not involve firearms or bugout bags. From a SHTF perspective, as long as one has the (reasonably priced) supplies and some heat bread can be on the table for a long long time to accompany all the freeze dried meals.
Source link: https://www.prepper-resources.com/baking-bread-in-a-cast-iron-dutch-oven/ by PJ at www.prepper-resources.com


Here’s the next entry into the WTF category of my diet. To reiterate, I’m lazy as hell in the kitchen, hate cooking for myself, and don’t like to eat vegetables. So I try to mix and mash up all my healthy food in order to eat it as fast and painlessly as possible. There’s a time and place for the culinary arts, here is not where you’ll find it. So anyways…
In my attempts to be a healthy, fit individual I make an effort to get vegetables into my diet. Only thing is I hate broccoli like a fat 10 year old… Seriously. I hate cooking and eating veggies. BUT it’s a necessary component in delivering the vitamins, minerals, and fiber that my body needs to operate at it’s highest level. SO, how can I go about shoving as many fresh living nutrients in me as possible without having to suffer through chewing and tasting them? Well one way is to blend the shit out of em! Making a morning smoothie kills two birds with one stone: I get my nutrients to start my day off right and enough fiber to poop like a horse PLUS I don’t have to cook breakfast I just fill the blender and press go. Easy!
Here’s my recipe for the smoothie I drink every morning. People always give me weird looks and make jokes when I roll into the gym sipping on it but it’s the best thing I eat all day! It’s packed with fruits and vegetables, a good does of healthy fats added for satiety and texture, and protein to make it a balanced meal. Plus with the fruit and protein powder it tastes much better than it looks. It’s a bit chunky with the kale but if you want it a bit smoother I’d cut the kale back. If you’re a super late riser or just not a morning person, try cutting up and portioning out everything the night before so all you have to do is fill the blender and press go in the morning.
Oh, by the way, I know this 1000 calorie smoothie is a lot of food. The way I drink it is I drink one cup for breakfast and then an hour or two later I drink the other half. Next meal is lunch. It keeps me full and energetic all morning. Try it out!


About this location
‘The Original’, founded by Morton Keller in 1941. Sugar n’ Spice prides itself on creating a fun, comfortable, family-friendly atmosphere, serving the same great food that has kept people coming back for generations. Sugar n’ Spice has been delighting Cincinnati area diners with its secret-recipe Wispy Thin Pancakes, Huge Fluffy Omelets, Signature Creative Sandwiches, Specials and more for over 80 years.
Neal & Adam Mayerson are the 6th owners of this family-owned restaurant and are excited to preserve the tradition that is Sugar n’ Spice.
Come check us out!
Join our eClub
Sugar N’ Spice Diner’s Loyalty reward program earns you a 25-point signup bonus and 1 point per dollar spent, this program also enables us to send you email updates, promotions, specials, and birthday rewards. Unlock your first reward at 50 points accrued for a savings of $3.50!


Excellent Italian inspired cuisine
We are currently building a new site which will be ready soon. In the mean time you can download our lunch menu, dinner menu or to go menu.
Hours of Operation
Lunch | 11:30 To 2:30
Dinner | 5:00 To 9:00
Address: 12506 River Road Richmond, VA 23238
Phone: (804) 784-4800


Nando’s has come to Edmonton! Steven and I were pretty excited to learn this, as we quite enjoyed our experience eating at a Nando’s in London last November. So we headed down there yesterday to check it out.
Let me start by saying we will be back. As you’ll see, it wasn’t the smoothest experience, but nothing that happened was completely unexpected, given how recently the restaurant opened and how busy it was.
We arrived to find a line and a wait of 20-25 minutes. We happily agreed to wait and put our name on the list. In fact, I was encouraged by this. It was pretty early for a Sunday dinner crowd (barely 5 o’clock), and they were swamped. I want Nando’s to succeed, so I was pleased to see them doing a brisk business.
We had some time to look at the menu posted on the wall outside and even had a nice conversation with a woman who hadn’t been to a Nando’s. She seemed cautiously optimistic, though she thought the desserts didn’t look very exotic. By the time they called our name, we already knew what we wanted to order. Though to be honest, we knew that before we left home. We both wanted the same things we’d gotten in London, though with different sides.
The woman who seated us asked if we’d been to a Nando’s before. We said yes, but not for a while so she gave us the whole spiel. We took a last look at the slightly-fuller menu we had at the table and headed to the counter. Or rather, to the line to get to the counter. This was less pleasant than the wait outside. It was a beautiful day outside, but inside it was fairly hot and muggy. I did see a workman futzing with the thermostat, so I suspect they were working on that.
When, at last, we reached the front and were able to order, things nearly came to a screeching halt. Steven is vegetarian, and while they do have a few options for him, the item we’d come for, and waited nearly a half-an-hour for, was unavailable. He wanted the portobello mushroom wrap. Turns out, they had no mushrooms. Another veggie choice, the veggie pita, was a no-go because they were out of pita. In fact, our cashier had a handwritten list in front of her with more than half-a-dozen things they were out of.
Now, I don’t begrudge a restaurant for running out of things when they’re newly-opened and overwhelmed by the volume of customers. That’s going to happen. What I do object to is letting people wait a half an hour without warning folks they’ve run out of some key ingredients. If they were out of something minor, like a certain kind of sauce or the chilli jam, that’s one thing. When the item they’re missing is a main component of one of their entrees, that’s a problem. When fully half of the vegetarian options are unavailable, that’s a significant problem.
On the bright side, Steven likes a good old veggie burger, and that was the only protein-rich veggie option left to him, so he ordered that (no tomatoes) with a side of spiced rice. Being a carnivore, I had no trouble ordering a 1/4 chicken (dark meat) with peri-peri potato wedges. The whole ordering process was made extra-difficult by the volume level in the place. I don’t think she could hear us very well. At first when Steven ordered the veggie wrap, she thought he said the chicken wrap, so he ended up just pointing to the menu.
Sailing was mostly smooth from there on in, thankfully. We each got a soda and had fun using the fancy machine that dispenses over 100 flavors of Coke products. I had a cherry-vanilla Coke Zero and Steven had Orange Fanta Zero. Yum on both counts. We also nabbed a bottle of garlic peri-peri sauce on the way back to our table.
Our food arrived mind-bogglingly swiftly. Everything was piping hot and smelled great! This was when we discovered we’d forgotten to get napkins and silverware. Steven kindly tracked those down, though he had to go find an employee to get forks, as there were none available.
Once we were finally able to tuck in, we discovered Steven’s no-tomato veggie burger did, in fact, have tomato on it. He’s not allergic so he removed it and ate the burger. That process proved difficult because the Portuguese bun was very difficult to bite through. It wasn’t stale, it was just a tough type of bread. Unfortunately, that made the contents slide out the back of the bun every time he bit down. In the end, he was forced to eat about 1/4 of the burger with a knife and fork. Not the ideal burger experience. If they have mushrooms when we go back, I suspect he won’t be getting that veggie burger again.
My chicken, on the other hand, was perfect. I got it with a spice level of medium, and it was spicier than I expected, which is a good thing! Usually when places say medium, I feel their offerings are mild (while mild often means unspiced). This had just the right amount of heat with lots of flavor. And the chicken was cooked beautifully — juicy and tender and I wanted more of it when I was done.
The sides got a thumbs-up from both of us. The spiced rice was quite a bit better than what we’d had in London. It made me regret not trying the garlic mashed potatoes. They’d been disappointing in London too, but it seems I need to give them a try here in Edmonton! My peri-peri potato wedges were cooked to perfection. They were far too hot to eat at first, but once they cooled down, I drenched some of them in garlic per-peri sauce and gobbled. I did, of course, try a few sans sauce to truly judge their quality, and they passed that test with flying colors.
We both went back for (free!) refills on our soda because that machine is so darn fun. (I’ve been to several places with the same machine, but it hasn’t lost its novelty yet.) I got Peach Fanta Zero. I LOVE peach-flavored soda. It was like drinking a Jolly Rancher. Steven got Coke Zero with lemon. It’s been a long time since I’ve had a lemon Coke. It was very lemony and quite refreshing!
All-in-all, we’re glad we went. The food was good and the staff was friendly and helpful. The only moment customer-service-wise that was even the least bit below perfectly-friendly was when one staff member couldn’t get through between the chairs of two tables (it was very crowded, and navigating was difficult) and said “excuse me” to both the people seated in the chairs. She wasn’t quite rude, but it was so loud she had to repeat herself several times, and sounded rather less-than-friendly as she spoke. And if that’s the biggest complaint about the staff on a day that busy? That’s pretty darn good.
So yes, we’ll be back to Nando’s in Edmonton. But if we have to wait again, we’ll ask what they’re out of first!
[…] Ensign has tips for making the most of your Nando’s visit after a semi-satisfactory first […]


History in the Baking.........
With its roots set firmly in the heart of the Lake District, no visit to the area would be complete without a trip to Bryson's of Keswick. We have been welcoming customers through our door for almost seventy years, and have something on offer for every mood and every time of day.
We still bake our fresh local product in our Keswick bakery from local ingredients whenver we can using non-hydrogenated fats. We have a huge range of baked goods including breads, artisan breads, cakes, cream cakes, savouries and of course our famous Lakeland Plumbread.
A must when shopping in Keswick, Bowness on Windermere, Cockermouth, Appleby and Kirby Stephen. Unfortunately we had to close our doors in Cockermouth following the floods of storm Desmond on December 5, but we are now open again, stronger than ever.
Selected items available by mail order.


The steaks at Feather Blade are prepared by the sous vide method to ensure consistency in doneness. So naturally I wanted to try this out with my wife. The Feather Blade in Singapore. Braised feather blade beef with … Our beef featherblade steak is from the shoulder blade and when sliced has a marbling that resembles a feather. The peppercorn sauce here is prepared with Sichuan ones, though what you’d get is just a light spank of numbness at the tip of your tongue. But, steak night would be no fun if we just cooked and ate a steak. Positive feedback from regular customers has encouraged them to extend their opening hours beyond dinner, so those working in the CBD can now get robustly flavoured steaks even during lunchtime. Feather Blade Steak. Since I'm not a fan of the lean cuts of meat, I thought it was an average 3 star steak. $18.50. While other steakhouses provide a range of different cuts that patrons … DISHES WE LOVE. Particularly if one can get one’s hands on top quality meat. It has become very popular amongst our chef customers. 2 carrots, thickly sliced 2 garlic cloves, crushed 250ml/10fl oz red wine 500ml/17fl oz beef stock 2 tbsp tomato purée 4-5 sprigs fresh thyme (I used a tsp of dried) 1 bay leaf 1 tsp English mustard sea … Contact 01702 477738 firstname.lastname@example.org. 4 x 150g/5½oz 1cm/½in thick steaks from the Wagyu feather blade; 150ml/5½fl oz beef jus, or reduced beef stock; Method. 2kg Feather blade, 2 whole carrots peeled and roughly chopped, 2 whole onions peeled and roughly chopped, 1 head of celery chopped, 1 head of garlic peeled, 1 bottle (750ml) red wine, 100g plain flour, 1 small spice bag (containing star anise, 2/3 whole cloves, teaspoon allspice, zest of one orange, teaspoon black peppercorns)*, 1 small faggot of herbs (thyme, … Beef feather blade, or also called the beef feather muscle, is yet another cut that is ideal for the slow-cooker. The feather blade steak is good on its own, though there’s no harm in trying the housemade sauces available as well. Ideally, you should aim for medium-rare as anything more will result in a tougher texture. Location 204 Leigh Road Leigh-on-Sea, Essex, SS9 1BS. … Grass-Fed Featherblade Steaks. Share: Quantity. Recipe Collection . … Started as a pop-up, The Feather Blade’s dishes centre around Australian grain-fed beef, all of which use the “feather blade” cut or the shoulder. (This post is not sponsored … A large strip of gristle runs through the muscle and if cooked low and slow the gristle turns into gelatine to add new levels of flavour to the joint. This is not a well-known cut. The Feather Blade is a steakhouse focused on alternative steak cuts and is inspired by the London steakhouse Flat Iron, where founder Sheen Jet Leong honed his skills. Affordable and search from millions of royalty free images, photos and vectors. My boyfriend found it a good compliment to the steaks. The Feather Blade pop-up store runs from 2 March to 21 April 2019. It is the second tenderest cut after the tenderloin. Steak lovers ought to rejoice as The Feather Blade is now a permanent fixture at its original location in Club Street. Squash. The Feather Blade Steak is a cut from the shoulder blade of the cattle, and due to its chewier texture it isn’t my usual choice of cut, however this is still tender and flavourful enough for me to enjoy. Fillet of Scottish beef with sous vide featherblade and marrow dumplings. Hours Mon Closed Tue 4-10 Wed-Thu 12–10 Fri–Sat 12-12 Sold fresh and frozen. It's a muscle that works quite hard so it's flavoursome but sinewy so it's best seared quickly in a pan or on the … There is no messing around, foodies take it all and don’t hold back! Bola blade (shoulder) is an excellent, affordable steak. Steak and chips for a set price is no a new concept. The Feather Blade, a steak restaurant located in the entertainment enclave on Club Street, does just that. The inquisitive foodies' steak. The event takes place on … The Feather Blade Flat Iron Steaks. The cut: It sits on the side of the shoulder blade and when sliced looks like a feather with the nerve like the quill. Feather blade of beef is sourced from the shoulder blade of the cow, and it’s named is derived from the feather like tissue that runs through the meat. These are also good for daubes and casseroles but also for flash frying. Feather and Bone Butchery / Steak. The Feather Blade’s signature Feather Blade Steak is a hot favourite among the young and the old. They are finished on the grill plate to sear the outside, sliced and presented on a wooden board. Feather Blade. . My boyfriend, on the other hand, finds the pricing resonable for such good steaks. But the steaks at The Feather Blade at Club St are affordable enough so that I don’t feel the pinch here. Eating meat … They also have a full bar as well. Steakhouse for the Beef, Craft Beers and Wine enthusiasts! For the beetroot, place the … The Feather Blade, Singapour : consultez 20 avis sur The Feather Blade, noté 3,5 sur 5 sur Tripadvisor et classé #5 046 sur 13 323 restaurants à Singapour. Steak night is a great concept. The Featherblade steak is a fantastic value cut which was traditionally slow cooked, but given the right treatment makes a perfect steak for the grill or BBQ. Cut from the shoulder, it is the most tender cut after the tenderloin. When cooked correctly, this feather of fat renders down to offer more flavour and a more moist, succulent texture. This is a very good steak at this price, and it would be unfair to compare it with a well aged ribeye steak, which might cost $80. Best served medium rare, the ... More. We needed a bit of experimentation as we did with part 1. Pair your steak with sides like truffle corn (highly recommended) and spinach at $7 each, along with 4 homemade sauces at $2 each! Cut like this it is good for casseroles. The restaurant served more than 3,000 customers over eight weekends, … So my wife and i each ordered one with potatoes and spinach as sides. I thought The Feather Blade was a little expensive compared to Flat Iron Steak ($21 vs £10, which is ~$18) but I guess the markup is inevitable. They use the second tenderest cut because they keep the cost low so … info; Ireland’s best steaks and burgers; Menu; order; Menu It comes from the shoulder blade, so there are only two in every cow, and is … Cover the steaks with the marinade, add the beef stock and stir to combine. Do check out their off-menu items like The … Unlike most other steakhouses, their specialty (and only cut of beef served), the Feather Blade Steak ($21++) gives them a lot to shout about. However, if the nerve is removed it gives two flat muscles that are very lean with a good flavour and firm texture. Approximately 600 gm pack, two-three steaks, depending on the size of the animal they come from. 499 were here. However, my wife loved the steak while giving it … Special requests are not … Ingredients. Pastured beef blade steak app 600 gm . prepare Scotch Beef Flat Iron steaks from a Scotch Feather Blade https://www.bbc.co.uk/food/recipes/braised_feather_blade_49306 The horseradish cream is prepared fresh on the spot to impart a light piquant note to your steak . Bring to a simmer then cover and cook in the oven for 3 hours ... Braised feather blade, cavolo nero, artichoke, pumpkin. 2 reviews of The Feather Blade "Protip: - Make reservations beforehand - This is a no-frills simple menu steak house with one only one Steak on the menu (very lean cut) - Everything was moderately priced The Feather blade came up on a few foodie blogs to visit for amazing steak. Image: Lifestyle Asia. As one of TimeOut’s best steakhouses in Singapore, The Feather Blade showcases its signature feather blade steak alongside Asian-inspired sides and sauces, and a carefully curated line up of craft … Our grass-fed, dry-aged feather blade steak is sourced from native breed cattle reared on small, family-run Dorset and Wiltshire farms that have been fed purely on lush, natural pastures. Primary Menu. To mark its official launch, The Feather Blade will be offering all its steaks entirely FREE, until they run out. A blade steak tends to be quite small, but offers a sweet flavour. Grass-fed beef has a better ratio of Omega 3 to Omega 6, is high in antioxidants such as vitamin E and contains higher vitamin and mineral levels. Each steak is 200g and cost $21. We are lucky in that respect. 13.3k Followers, 889 Following, 175 Posts - See Instagram photos and videos from The Feather Blade (@thefeatherblade) Since settling down and opening a permanent shop at Club Street earlier this year, The Feather Blade has quickly become a household name for steak. by Phil Carnegie. The feather muscle comes from the shoulder and is positioned against the shoulder blade bone. The Feather Blade is a newly-opened steak bistro concept on Club Street that focuses on one particular steak cut – the feather blade. For those who might be unfamiliar with The Feather Blade, this pop-up steakhouse was meant to run for eight weekend evenings between March and April. In addition to their daily specials which include some non-steak items, the only steak they have is the "Feather Blade steak" for $21 SGD. One bite of the steak was all it took to convince me how a relatively tougher and “chewier” cut of beef could be made super tasty. by Tony Fleming. L’Entrecote Le Relais de Venise was doing something very similar around the corner until Confidential editor-at-large Jonathan Schofield got into a butter fight and the place shut down three weeks later “We’ve been at Panama Hatty’s in Manchester for eleven and a half years. Feather Blade Steak, Handshake Burger You are making a reservation for 2 people at The Feather Blade @ Tanjong Pagar. If you are cooking a feather blade steak, the steak should be pan fried quickly over a high heat, cover with foil and leave to rest for 10 to 15 minutes. London-inspired steakhouse The Feather Blade is hosting an incredible pop-up steak party to introduce its speciality flat iron steak for no money whatsoever. Imagine a steakhouse that offers essentially just one dish on the menu. 1kg/2lb 2oz feather blade steak, trimmed and cut into big chunks 3 tbsp oil 3 bannana shallots or 1 medium onion, sliced 2 celery sticks, trimmed, sliced (I used a whole leek instead!) Buy now. The Feather Blade, Singapore: See 20 unbiased reviews of The Feather Blade, rated 3.5 of 5 on Tripadvisor and ranked #5,046 of 13,309 restaurants in Singapore. Feather blade. Download Blade steak stock photos.
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164 Talbot Street East, Leamington, ON, N8H 1M2, (519) 326-0750
FREE DELIVERY for local online orders.
Birthday Gift Baskets
Birthday gift baskets are the perfect say to let someone know how special they are to you. Simona's Flowers and Home Accents has a variety of gift basket choices in Leamington, ON, from gourmet meat and cheese baskets to healthy fruits and nuts.


Fresh sushi and Japanese cuisine
2845 W. Irving Park Rd.
Chicago, IL 60618
- Sun4:00 PM - 09:00 PM
- Tue4:00 PM - 9:30 PM
- Wed4:00 PM - 9:30 PM
- Thu4:00 PM - 9:30 PM
- Fri4:00 PM - 10:00 PM
- Sat4:00 PM - 10:00 PM
Order Delivery & Pickup Online
- Miso Soup
- Spicy Tuna Maki
- Crunchy Spicy Tuna Maki
- Tekka Don
- Spicy Maki Combo Special
- Triple Maki Combo Special
- California Love Combo Special
- Veggie Maki Combo Special
About UMI Restaurant
- Japanese Restaurant featuring full sushi bar and hot kitchen items.
Offering fresh, clean flavors of Japan in a casual yet elegant atmosphere.
Reviews and Ratings
I think this was the best sushi I've had delivered and that's saying a lot after 364 orders... I'll be cautiously optimistic as many times we've ordered and the food's been great the first time and then a re-order - not so much. The food was even late (4 stars instead of 5), yet we still really enjoyed it. I had the normal rolls - California, house crunch, tekka, spicy tuna, crunchy spicy tuna. The spicy tuna was delicious - the spicy mayo and quality tuna made it taste like butter. So if you like butter... The picante special roll was a little "grassy" texture and it lacked a little flavor yet it was ok.. Will order again.
Leverett (50 reviews | 432 orders)
VERY good sushi at typical sushi prices for Chicago. I'm from San Francisco (so I tend to be pickier with my sushi).
James (29 reviews | 240 orders)
David (11 reviews | 259 orders)


IMLITEX is one of the largest suppliers of raw materials and ingredients for the food industry in the Baltic states. We supply more than 1.000 items of raw products for FISH, MEAT, BREAD, CONFECTIONARY, DAIRY and SAUCE industries.
*- for dairy, meat, fish, bread, confectionary and sauce industries.
suppliers from 30 countries worldwide
years of international trade experience
customers in Eastern Europe
Registered address: Europos ave. 124, LT-46351 Kaunas, Lithuania
Head office: Karaliaus Mindaugo ave. 37, LT-44307 Kaunas, Lithuania
Company’s code: 134004743
VAT payer’s code: LT340047413
CEO: Arūnas Jonas Plančiūnas
B/a LT39 7300 0100 0226 9930
“Swedbank“ AB, code 7300, SWIFT code HABALT22


Humans have been cooking over campfire since the dawn of humankind, so it can’t be that hard!
Camping and glamping in the outdoors is a great place to have a foodie adventure and cooking over a campfire is a fun thing to do on holiday and food cooked outdoors tastes fantastic!
The image of cooking in a ‘big black pot’ hanging over an open fire goes back thousands of years in our human history.
The campfire would be the place where we came together, kept warm, cooked and ate food and told campfire stories – It’s elemental!
If you get the chance to visit Castell Henllys, the Iron Age village, in Pembrokeshire you can see this in the Iron Age roundhouses.
WHAT IS A DUTCH OVEN?
This classic design has evolved very little over the centuries, but in the 17 Century an improved casting technique for the pot was invented by the Dutch and this when the black pot became known as the “Dutch Oven”.
PIONEERS AND THE DUTCH OVEN
The simple design classic has meant explorers from Canada to Australia and South Africa have used a Dutch Oven or its local equivalents (the Bedourie in Oz and the Potjie in SA) to keep them fed during their wilderness adventures. They deemed such a valuable item in the 17th + 18th Century for the Pioneer that they were often individually mentioned in Wills!
The Dutch Oven is the perfect cooking kit for any wilderness adventurer, because its so versatile, you can cook everything you need in one pot, saving on washing up and the need to carrying lots of pans when you are travelling
You can cook roasts, stews, bread, casseroles, biscuits, cakes, pie … even pizzas!
See what foodie adventure you can cook up in your Dutch oven this summer in your Pioneer camp!
Food and Drink
The foods that the pioneers would cook depended mainly on what they could carry or find on the trail, so staples such as flour, beans, bacon, dried meat (jerky, biltong, sausages, salamis etc), dried fish and other easily stored foods that not only lasted well but gave good food value, were highly prized.
On well used pioneer routes, such as the Oregon Trail in America, game and firewood both became scarce – it is not surprising that “bacon and beans” is noted as a typical Western meal!
More surprisingly, chocolate was always used as a travelling food in Latin America – the cocoa beans could be used as money, or ground up to make a meal used in savoury dishes or as a sustaining drink. Prepared blocks of this meal were introduced to Europe for turning into a traveller's drink - but soon folk were nibbling on bars of solid chocolate as a snack – and the rest is tooth-rotting history!
Coffee and tea were the other choices of hot drinks for the pioneers (with “cowboy coffee” and “billy tea” being renowned in America and Australia) and again these staples were easy to store and lasted well, while being simple to prepare.
Get your pot of water boiling well, then throw in ground coffee to give the strength of brew you want. Take the pot off the heat and stir it vigorously before setting pot to one side. As the brew cools the grounds fall to the bottom of the pot and the coffee can be poured and – enjoyed. Some folk find cowboy coffee rather bitter, but the real fans find the “horse-shoe coffee” variant stimulating. To make this you simply make the coffee as above, but strong enough to float a horse-shoe on the surface!
Is it time to have your glamping pioneer food adventure and try cooking over an openfire in Pembrokeshire


Our Specials for this Week
Starts at 3pm on Friday January 5th ends at 3pm
Friday January 12th
Lucky Lentil Soup $8.50
Lentils, chicken broth, broken spaghetti, touch of marinara and pancetta.
It’s an Italian tradition to eat Lentils on the New Year to bring you luck!
Lobster Ravioli $18.90
Ravioli stuffed with lobster served in our vodka sauce.
Zio Egidio’s Manicotti $16.90
Manicotti layered with egg-battered eggplant and vodka sauce topped with melted mozzarella cheese.
Our Uncle’s famous Manicotti!
Aldo’s Favorite Chicken $17.90
Chicken breast served with shitake mushrooms, sauteed onions and zuchinni with a touch of marinara sauce and a touch of gorgonzola cheese all served over gnocchi pasta.
Stuffed Calamari $24.90
Calamari stuffed with breadcrumbs, grated cheese, crabmeat, fresh herbs and a touch of garlic cooked in filetto di Pomodoro served over linguini.
Filet Mignon Al Porto $28.95
Grilled filet mignon topped with a Porto wine sauce with shitake mushrooms and hot pepper flakes served with side of mashed potatoes and sauteed string beans and carrots.
Some Of Our Testimonials
My fiancé and I just had our rehearsal dinner here on July 16th. The owners, Denise and Aldo, were super sweet and very accommodating. This place has an awesome mom and pop restaurant that makes u feel like ur at home. They have great packages to choose from that are very reasonable in price. The food was fabulous and the amount they gave us was super filling for all. We got the family style package. We were 16 ppl and we still brought back food from our meal. Love this place and the ppl. Keep up the great work!
I have been here three times in the past couple of months. Each time it was wonderful! The food was delicious, and the service very attentive.
Going to bazzi's is a Sunday tradition! I absolutely love coming here, especially as a repeat customer. The staff is always super friendly and accommodating. It's like being amongst family here every time. What better place to share a meal then with family! Love love love it here!


Do you add a shot of spirulina, wheat grass or other energy promising supplements when you order a green juice? If so, you may be wasting your money.
These fillers are expensive and aren’t a long term solution, they only supplement what’s missing from your diet. If you are eating regular balanced meals and not restricting calories, you don’t need to spend the extra cash on these costly miracle health boosters.
The healthy dancer solution:
- Get as many whole foods into your diet as possible. Stay away from foods in packages. Mother nature knows best.
- Eat the rainbow. The more colors on your plate, the more nutrition in your body!
- Don’t skip meals, this may cause you to overeat later.
- Say NO to crazy diets. You’re a dancer, food is your fuel! Carbs, healthy fats and calories feed your muscles and brain.
- Hydrate, hydrate, hydrate! Water is your BFF.
Healthy Dancer Juice
Prep Time: 5 min
Yield: 1 serving
- Heaping handful of greens (spinach, kale, swiss chard)
- 3 carrots (or 1/2 cup organic carrot juice)
- 1 cored apple
- 1 cucumber
- A squeeze of lemon or lime juice
- 1 cup of water (lessen to 1/2 cup if using carrot juice)
- 1 tsp of grated ginger root
Place all ingredients in a juicer or blender and enjoy!
*Experiment with different greens, vegetables and fruits. The combinations of healthy, whole foods are endless!


New year, new look, new beginnings ...
A belated Happy New Year. I hope 2013 has kicked off for you all with tremendous energy. After a few quiet weeks (maybe that should read months?!) the blog is back up and running with a new look to celebrate the new year!
Both Andrew and I are looking forward to 2013 with nervous excitement as we contemplate the arrival of a new life into ours. If last year is anything to go by I suspect whatever we think is in store for us this year will be the complete opposite to what actually happens. Best laid plans as they say, but that is all part of the fun and mystery of life isn't it!
So you read it here first, this year for me is all about the 'new' and the 'change'.
I am bursting with new ideas and new recipes. I am looking forward to celebrating the best of the seasons and getting back to basics. My only rule is that there are no rules - 2013 is all about kicking back and going with the flow. Something I have never been very good at but need to learn to be pretty quickly with a little one 11 short weeks away from arriving.
I think I am going to learn a lot this year!
To kick things off, with family and friends sweltering away in Australia's absolutely scorching summer temperatures, I have for you a light and fresh salad that is ideal as a side dish whether you are BBQ'ing with friends, picnic'ing at the beach or looking for something quick and tasty to throw together for a mid-week dinner.
Fennel, Pear and Minted Pea Salad
Eat it with: BBQ'd tuna steaks, lamb cutlets, anything off the grill really!
Wash it down with: An icy cold, crisp white wine or perhaps some homemade lemonade.
1 large fennel bulb, halved and sliced finely/shaved
2 green Bosc pears, quartered and sliced finely/shaved
1/2 red onion, halved again and sliced finely/shaved
1 cup peas, blanched
120g of baby spinach leaves
1/2 cup mint leaves finely chopped
1/4 cup of red wine vinegar
Place a small pot of water on high heat and bring to the boil. Blanche the peas in the boiling water for 3 minutes, drain and plunge into ice cold water to refresh. Once cooled, drain the peas and add the red wine vinegar and mint, stir carefully to combine.
Slice the fennel, pears and red onion and place in a bowl along with the baby spinach leaves. Drain the peas, retaining the liquid and add to the sliced vegetables.
Arrange the mixture on a serving platter and drizzle with the minted vinegar.
Some tasty additions to consider adding to your salad, depending on the occasion:
- Crumbled fetta or goats cheese
- Toasted pine nuts
Yield: Will serve 4-8 as a side depending on the remainder of the meal being served


The food style we offer at Shamwari is incredibly versatile, fusion with an African flair and touch to it, which makes our style unique in a very well thought through manner.
With my extensive education, as a former Silwood student, it’s great to be able bring the diverse culinary options to the guests at Shamwari Game Reserve. I’ve been in the industry for 14 years and have had the good fortune to gain an enormous amount of experience through the many opportunities afforded to me.
Working in the African bush is one of the more challenging experiences in a chef’s career. We have to plan ahead of time and make sure that we have adequate ingredients. Our purchasing division has to ensure that the correct amount of food is purchased weekly and at the right quality and price. There must be a strong link between chefs and the supply chain to ensure we are able to offer our guests the very finest fresh food each and every day. My team of chefs is well motivated and consists of a senior chef at each of the six lodges which report to me directly and their individual teams consists of 4 chefs each and a baker.
One of reasons why I enjoy working at Shamwari and in the bush is because we can offer our guests multiple dining experiences presented in so many different ways and in different locations such as an alfresco breakfast, languid lunches, decadent picnic’s, BBQ feasts and superb sundowners that encapsulate the very best of the African bush and terrain.
My chefs and I love presenting all these different set-ups because we get the opportunity to meet and interact with the guests and also share their happiness when they see the location and culinary offering.
It doesn’t matter if the guest is local or international, we think it’s amazing to present and prepare a BBQ feast in the middle of the bush where the guests have the opportunity to soak up the African skies with a Milky Way that is so clear you can even see shooting stars. The sounds of the bush at night and the nocturnal animals stirring never fails to impress even the most well travelled guest. It’s no wonder our BBQ feasts are the most popular meals with our guests – it’s a unique culinary and sensory experience.
Over the past few years we have moved into a more modern day approach with healthier food on offer. Guests have become educated regarding food, eating plans etc and my culinary team are on hand to assist whenever we can, in fact it is a healthy challenge when we are asked to prepare something unique. We take great pride in the organic herbs and vegetables we are now growing on the reserve, which only makes the food even healthier.
Sharelda van Niekerk – Executive Chef at Shamwari Game Reserve


Yogi Dairy is a newly formed Boutique type dairy products manufacturer in Bangkok, operated and managed by a joint team of Expats and locals, all trained to the highest standards. We are delighted to share with you a wide range of tastes and textures that until now were not available locally, and are all made fresh to order without the use of artificial colors & flavors or preservatives. Our products are made from local cow & goat milk, that is pasteurized to specific temperatures and standards and is complying with Thai Health ministry regulations. All production process, including packaging, is traditional home made style without automation.
Our expertly trained cheese makers are managing the operation as well as constantly developing new products and tastes tailor made to customers requests and desires. Our current product line consists of 2 main Yogurts - A unique formula developed specially to local conditions in order to ensure thick and creamy texture. By using only natural fruits, without additional stabilizers, we create a unique product that is rich, healthy and suites all tastes.
We currently produce 8 different variations - Raspberry, Blueberry, Cranberry, Strawberry, Peach, Apple & Cinnamon, Mango, Pineapple as well as a special Honey & Granola yogurt. (Our Yogurts are very successfully sold in all major Villa Supermarket branches in Bangkok) Cheese - We are specializing in fresh Quark cheese with either natural or added tastes. Our popular brands include "Zfatit" Cheese with fresh herbs add ons, Feta Cheese, Hallumi Cheese as well as low fat natural creamy Quark cheese which is also suitable for different variations of cakes and dips.
Browsing through our Recipes sections will inspire you with ideas on how to use our products. As a small boutique type operation, Yogi's advantages are in its innovative spirit, flexibility, adaptability and above all in the personal touch in which we treat all our customers, large and small.
Have a Yogi Day !!


Today is National Sugar Cookie day (and what I’m supposed to be writing about in today’s blog)… but, I’m not going to write about sugar cookies, because they’re not my favorite. What you see over there in the picture is a stack of perfection, also known as a stack of Snickerdoodles (yes, I capitalized it, they mean that much).
Now, from the uninitiated, I’ll get the, “Yeah, but aren’t snickerdoodles just sugar cookies rolled in cinnamon and sugar?” No no no no! While they share the same basic ingredients, snickerdoodles have one ingredient that is a necessity for them to become the mighty snickerdoodle… cream of tartar.
What is cream of tartar? At its most basic, it’s an acid (get it? I even do chemistry jokes, folks) It’s a by-product of wine making, too. What it does for snickerdoodles, is twofold. It gives the cookies that ‘tang’ when you eat ’em (probably a good reason they’re rolled in the cinnamon sugar beforehand), and it prevents the sugar from crystallizing and baking into the crunchy bits that make a sugar cookie so good.
When I imagine a perfectly baked snickerdoodle, I can just imagine the slightly crispy edge, while the rest of the cookie is more cake-like… soft and chewy. The simple flavor of cinnamon and sugar only complements the baked dough. I grew up with snickerdoodles. Mom used to make them (and have to triple, or even quadruple the batch) for giving to family friends. The house always smelled so amazing, and even my brother and I would be volunteered to help roll the dough… it was definitely a bonding time.
There are tons of recipes and alternative ingredients to make snickerdoodles with now. Some people choose to use butter instead of shortening, making their cookies flatter. There are versions you get at the store that are crisper than gingersnaps. Some like to change it up so that their cookies dome, so they can get more ‘cake’ in their cookies. I guess you could call me a purist when it comes to snickerdoodles… don’t mess up the recipe.
To cap things off, I’ll just leave you guys with a recipe for good, old-fashioned, snickerdoodles. If you like/love snickerdoodles, it’ll be like welcoming an old friend back after years of separation. If you’ve never had snickerdoodles, now’s the perfect time to get to baking and trying a piece of what many deem to be a cookie that makes some of the best memories. Snickerdoodles recipe over at Smitten Kitchen.
What’s your favorite cookie? Let me know in the comments.
See you tomorrow.


Losing weight could be a difficult and uphill battle. But the struggle to keep ourselves healthy does not end after a successful weight loss campaign. The other half of the battle which is the more important one is how to maintain our ideal weight and not going through the process again.
There are four basic ways of keeping our body within our ideal weight range. These four concepts are essential for any weight loss or health regimen:
- Balanced Meals – healthy eating does not mean alienating a food group altogether. Eating lots of fatty food is responsible for many weight problems but starving ourselves of this food group could also mean dire consequences for our health. The secret to a healthy diet is to eat foods within its recommended levels.
- Living an active lifestyle – being active means doing activities or simple exercises that require physical movement. Parking a few blocks away from your office and walking the rest of the way to your office is an excellent to burn some fats and build some muscles. Couch potatoes or those who spend a whole lot of hours sitting on their office desk are more likely to be overweight. This is because it doesn’t give their body the chance to burn excess fat.
- Healthy eating habits – this aspect of healthy living deals with a person’s attitude towards food. The brain is responsible for many of our body’s processes. Eating is a conscious activity that requires guidance from our brain. A healthy attitude towards food helps us stick to our diet plans.
- Understanding weight problems – educating ourselves with the causes of overweight problems is an important step in living a healthy lifestyle. Understanding the mechanism of fat storage and how the body burns this is essential in helping people appreciate what they are doing.
Body Mass Index – Determining your weight
Everybody is not created equally this of course would refer on our body built. Being overweight is not merely tipping the scale within certain ranges. One could weigh at 220 pounds and yet be perfectly normal and another could tip the scale at 130 pounds and be overweight.
The normal body weight largely depends on the person’s sex and weight. These are then factored in with the person’s weight to determine if they are within normal levels. People classified as overweight are those with BMI that is equal or more than 30 points their normal range.
Common Problems with Weight loss
Many diet programs fail simply because people get so impatient that they drop the health program. The key to an effective diet program is to find one which is designed to work for you. Some diets are so extreme that it often entails starving our bodies of much needed nutrients. Conservative diet programs are designed to help people slide into a healthy eating routine.
Long term benefits often require long term solutions. This is why people who undergo liposuction procedures are back where they started from in a few years or months. Fad or crash diets may not be the best solution for weight loss because they don’t educate people about the true value of healthy living.
Other convenient treatments for shedding unwanted fat deposits are through the use of diet pills. Actions include curbing one’s appetite or preventing the uptake of fats from food. However, this could also have side effects. People who use diet pills reported fatigue, depression, insomnia and vomiting.
Other weight loss methods include the use of natural herbs and supplements. These also act as diet pills and others work to increase metabolic rates which improve how we utilize and burn fats.
Keeping weight loss safe
Overweight problems are the result of years of unhealthy eating and living. This is a condition that does not happen overnight and the best solutions are those that are brought by long term life changing habits. Exercise and diets are still the best one-two punch in finally knocking down your overweight problems. These may not produce the same dramatic effects of liposuction surgery but it ensures that your weight loss program stays safe and healthy.
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High cholesterol levels (above 200 mg/dL) is one of the major health problems experienced by adults today. With high cholesterol levels, one experiences high risks of heart attack and it is something that people would not want to experience especially that many wishes to live a long, fruitful life. People who eat more of fatty and unhealthy food are often victims of high cholesterol levels. Well, we cannot blame them though, a quarter pounder and a bag of fries are quite hard to resist.
Understanding how cholesterol works in our body is important to manage it right. Below are facts that you might want to add in your bank of knowledge.
What is Cholesterol?
- Cholesterol is a waxy (lipid fat) substance that is produced by the liver and is available in certain foods.
- It is important in our body’s daily function. Every cell in our body has cholesterol in its outer layer.
- It plays a role in the production of Vitamin D, some hormones, building of cell walls, and creates bile for fat digestion.
- The liver produces 1,000 milligrams of cholesterol a day, an enough amount to keep you going even without external intake from food.
- It is not easy to get rid of it because most food has it.
The LDL Cholesterol
While cholesterol is beneficial to the body in the right amount, there is such a thing called LDL cholesterol. It is abbreviated from Low Density Lipoproteins that in laymen’s’ term is “bad” cholesterol. It causes plaque build-up in the arterial walls that brings about heart diseases like atherosclerosis.
Reducing the levels of bad cholesterol and increasing the “good” cholesterol (High density lipoproteins (HDL)) is the primary solution to keep your heart safe. By increasing the amount of HDL, LDL is carried back to the liver where it is processed to be flushed out of your system.
The Factors affecting Cholesterol Levels
- Age and Gender
- Other Causes
Natural and Practical Ways to Lower the Bad Cholesterol
The first three factors that affect cholesterol levels can be determined by your kind of lifestyle. While age and heredity cannot be avoided, the way you live creates a big impact to your health. Depending on your health condition, ask your physician for professional advice on how to manage your cholesterol levels.
Get your right amount of Omega-3. Natural sources of Omega 3 include cold water fishes and calamari oil. One of the most potent food in reducing bad cholesterol levels is Omega-3. High levels of Omega-3 in your diet can reduce the risk of developing blood clots and can lower blood pressure. Mackerel, calamari, salmon, herring, sardines and a lot of food sources are rich in Omega-3. If you can’t get your amount through diet, Omega-3 supplement can help.
Nuts. Almonds, walnuts, hazelnuts, pecans, and other nuts can lower your numbers. They are rich in polyunsaturated fatty acids that also keep the blood vessels healthy. However, be wary on this, the nuts should not be salted nor high with sugar content. Nuts can be very high in calories, so limiting your intake into a handful can bring the most of its benefits.
High fiber food. Soluble fiber can lower the absorption of lower cholesterol into your bloodstream. It is easy to find high-fiber food. With 1 ½ cup of oatmeal a day mixed with fruits, you are not only feeding your body with delicious food, you are also giving your body an input for good health.
Our health is all that we got. Keeping our cholesterol levels low is helping our body function optimally for our own benefit and for the people who matters to us the most.
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A change of diet can build a stronger heart. Since most of the things that leads to the condition can be blamed to unhealthy food that one consumed, then it is best to reverse the illness through the same factor, through diet.
There are lots of foods that can offer protection for the heart. These foods have nature’s natural protective enzymes, compounds, nutrients and anti-oxidants which if can’t reverse the heart’s dilemma can reduce the risk and reduce the severity of the condition.
Healthy Heart Foods
Salmon is one in the first choice in heart protection and heart strengthening goals. Salmon and other fatty foods such as sardines and mackerel are known to top the super foods list when it comes to heart health. So what’s with salmon and other fatty fish?
Salmon and its peers maybe called fatty fish but it contains a different kind of fat, the healthy one. This is called the long chained fatty acid, omega-3. It has been the subject of hundreds of studies and has been known for its heart benefits. It is known to lower the risk of arrhythmia which may lead to heart attack and atherosclerosis or the plaque building condition in the artery. Many health organizations all over the world advocates the inclusion of fish in everyday meal or the supplementation of omega-3 from fish oil and other marine sources such as krill and calamari.
Oatmeal can be more than your daily breakfast; it can be a heart soldier. Oatmeal may help strengthen the heart through its soluble fiber which helps in lowering cholesterol. One major factor in heart disease control is controlling cholesterol level as well. The oatmeal with its fiber may act up and soak all the cholesterol then let it be eliminated in the body without having contact in the bloodstream.
Oatmeal for the heart though isn’t that instant oatmeal which is sweet and artificially sweetened. Instead go for old fashioned oats. Experts recommended other whole grains with fiber such as bread pasta and grits.
Blueberries together with other berries can help decrease blood pressure and dilate blood vessels. In a study conducted with women in the age of 25-52, it is found out that those who eat three servings of blueberries together with strawberries have lowered risk of heart attack compared to those who eat less.
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Regular exercise is the best way to get those flabby muscles in shape. However, that is only half of the whole picture. A balanced diet that is packed with nutritional goodness is also tantamount to achieving the physique that you have always dreamed about. Including the following food items in your diet will help you tone your muscles to perfection.
Protein is very important in building muscle and animal products like chicken are full of it. Your muscles will go through some wear and tear during high impact exercise and will need protein to repair faster. Chicken is also a great alternative to red meat since it does not contain excess fat that you might have to burn off.
One egg contains about 6g of protein. Needless to say consuming them a few times in a week can increase your body’s protein levels significantly. However, the yolks themselves do contain a considerable amount of fat so make sure that you settle for the egg whites themselves instead. This way you will still be able to receive the recommended amount of protein while skipping on the excess calories from the yolks.
Vegetables are considered to be a healthier alternative to animal products especially when it comes to achieving optimal efficiency from your workouts. For example a cup of lentils includes 18g of protein and less than one gram of fat while a 6 oz steak includes 38g of protein but 44 g of fat.
Including water in your daily diet goes without saying but is worth mentioning anyway. In fact water is the most essential component of any muscle toning diet and for good reason. Not only does it effectively carry essential nutrients to your body’s extremities it also removes waste. Besides that it is a good source of potassium, chloride, sodium and calcium which help your muscles to grow. Regular water intake also prevents your muscles from cramping up during low and high impact exercise routines.
These are one of the most protein rich vegetables out there. A single cup of soybeans contains a whopping 29g of protein. Soy beans are also a great source of vitamins, fiber and minerals. Plus they are a great source of protein that comes without any additional fat.
Other Toning Foods
Opt for skinless poultry and tuna for lean proteins. If you absolutely have to have dairy products make sure that you go for the nonfat variety. Other sources of lean protein might include oats, wheat, barley and corn.
Fat Burning Foods
Trainers recommend consuming foods that will kick your body’s metabolism into high gear and help you burn fat faster. Foods that contain a considerable of Vitamin C will do just that. To ensure that your body is receiving sufficient amount of the vitamin, eat a grapefruit or orange before or after your workouts as a healthy snack. The water content in the fruits will keep you hydrated and boost your nutrient levels at the same time.
Sticking to foods that make you feel invigorated is a great way to ensure muscular health so make sure that you include such foods in your regular diet as well. Before long your muscle tone will start shaping itself just the way you want.
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Bentgo Kids Chill Lunch Box - Bento-Style Age 3 to 7 Years, Fuchsia/Teal
Bentgo Kids Chill keeps your child’s lunch perfectly cool until it’s time to eat. The unique leak-proof design includes an optional built-in ice pack that nests below the bento-style compartment tray. Simply place the ice pack in the freezer overnight and pop it into the lunchbox on days you want to keep food chilled on the go. When it’s not necessary to keep food cool, just skip the ice pack. It’s a sleek, all-in-one solution for sending your child to school with a fresh, healthy, portion-perfect lunch.FREEZER SAFE: The entire lunchbox is freezer safe making it easy to prepare meals ahead of time and have them on hand when needed.MICROWAVE SAFE: Compartment tray can be placed in the microwave to reheat meals for a warm, homemade lunch.EASY CLEAN UP: Place the inner food tray on the top rack of the dishwasher and hand wash the outer container and ice pack for quick cleaning.PRODUCT SPECIFICATIONSSize: 8.9” x 5.2” x 2”Compartment Capacities: 1 ⅓ cup (main compartment); 1 cup (top right); Approx. ½ cup (bottom middle); Approx. ½ cup (bottom right)Weight: 1.7 lbsMaterials: ABS, PP, TPE
KEEPS LUNCHES COOL: No need to buy extra ice packs — the removable ice pack keeps food cool longer
PORTION-PERFECT MEAL TRAY: Makes it easy to pack variety in one slim lunch box with space for half sandwiches, wraps, fruits, veggies, and more (recommended for ages 3-7) — fits in the outer shell, which has a rubberized edge for active kids on the go
LEAK-PROOF TECHNOLOGY: Keeps meals and snacks fresh and mess-free during transport. One kid-friendly latch makes it easy for small hands to open and close.
PURCHASE WITH A PURPOSE: Bentgo continues to be a proud supporter of Feed the Children, a 501(c)(3) nonprofit that gives hope and resources for hungry children and families. Since 2017, Bentgo has donated more than $200,000 to help put an end to hunger
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The Rosewood Ranch’s mission is to proudly deliver the healthiest, most mouth-watering, naturally raised beef in an environmentally sensible environment, as the utmost expression of our family’s rich ranching history.
Over the past one hundred years, the Rosewood family has been committed to producing superior quality beef.
Our land, our family and our decades upon decades of success allow us to concentrate on only premium beef production, such as the Wagyu and Angus-type breeds. We breed our cattle on strong bloodlines, well adapted to the North Texas climate, to produce our distinctly excellent Rosewood Texas Raised Wagyu Beef, optimally raised for flavor and taste. Now, we’re sharing those mouth-watering results with you.
All Rosewood calves are 50 percent Wagyu or higher, sired by bulls registered as either full-blood or pure-blood by the American Wagyu Association. Our unique breeding techniques allow us to know exactly what goes into our beef, from conception to the plate, guaranteeing that every cut will meet the Rosewood standard of perfection. Every single cut. No exceptions.
Whether you’re purchasing wholesale or retail – an entire truckload, dinner tonight or enough for your gala occasion – we guarantee delivery of the most exquisite beef on the market today; hormone-free and all natural, beef that will exceed your expectations.


It was my mom’s birthday and I wanted to do something different for her. Her favorite chocolate bar is nestles chunky and her favorite dessert is cake or anything with cinnamon. Almost every year our family sings to her with a coldstone cake or a cinnamon roll, bun or cinnamon something. That’s why this year we surprised her with a chunky cake. I got the idea from Cookies and Cups, in which she did a rolo cake mix bar. Instead of the rolo I used chunky and I used Duncan’s confetti cupcake mix. Which I then noticed has much less mix than the cake mix, that’s why my batter was way more liquid that it was supposed to be. Nevertheless it was scrumptious.
1 box (18.25 oz) yellow, vanilla or white cake mix ( I used Duncan Hines), dry
5 oz evaporated milk
1/4 cup butter, melted
10 bars chunky
Step by Step
Preheat oven to 350F
Beat cake mix, evaporated milk and butter until combined.
Pour half of the mixture to the bottom of the pan.
Bake that half mixture about 8 minutes.
Take the cake out of the oven and add the chunky pieces.
Add the remaining batter on top of the chunky.
Bake for 20 minutes.


I grew up in poverty. We ate what we could afford, knowing nothing about nutrition. So I ate breads and cereals for breakfast, sandwiches for lunch (we could not afford school lunch), afternoon snack of wheat chex-like cereals, dinner of breaded fish sticks and tater tots. Vegetables came in cans. Fresh fruit was only for special occasions like birthdays, and strictly doled out in equal measures by my mother.
It was all we knew and could do.
Then I got out in the world, and fell in love with exotic cooking. I watched cooking shows constantly, whipping up things in the kitchen, making up for lost time. Cream of Roasted Red Bell Pepper Soup. Steamed Tuna and Glazed Asparagus in Steamy Paper Pockets. I got lots of kitchen toys and had a blast feeding friends, drinking wine, telling stories. Breaking bread and sharing vino with friends. It was magic.
At the same time as all the good food was going around, my periods were getting worse. I had always had trouble with heavy bleeding, lots of pain, and crazy PMS. I felt like I only had one good week a month.
As I worked with western doctors and acupuncturists, it became clear that I needed to substantially alter my diet — forever.
I felt the carpet – perhaps a magic carpet – being whisked away from me. And I was angry. I had put so much effort into learning how to cook to make up for that blank space in my kidhood. I loved exotic cooking. Now I had to face the reality that I needed to eat more simply in order to bring my body back into balance.
I felt something dear and cherished and fine – something entirely of my own making – was being taken from me. It was. And I needed to accept the fact that things were changing. I wasn’t very good at that, at first.
I’ll write a lot about healthy eating and food as time goes on…but for now, I’ll say that I went through many different diets, tried lots of different things and came to several important, and health-improving pieces of self-knowledge:
* I have Celiac Disease. This means I cannot eat gluten. If I do, my immune system gets over-taxed, and I’m less able to stay balanced. I have to read every label of everything I buy to see if it has wheat in it. It takes a lot longer to shop these days. Potlucks, which are in abundance in Hawaii, are a real problem. I can’t ask everyone what’s in their dish. I usually eat before I go.
* I am a Type O blood type. Type O is the oldest blood type, present in humans *before* agriculture. This means my body has no use for grains or dairy (both invented with agriculture), so it’s consistent with Celiac Disease. In fact, 75% of all celiacs have Blood Type O. I focus on eating an ancient person’s diet – meat, green veggies, and fruit. No starches, no dairy.
There’s a lot more to my diet, but with just these two pieces of information, I was able to reduce the inflammation in my digestive system, and improve the strength of my immune system. I haven’t had a cold in years.
A Breaking Point
Changing my diet was a significant factor in leaving Silicon Valley. It was not practical to eat the way I needed to eat, and work the kind of schedule and live at the pace I was living. I never sat down to eat, grabbed whatever and kept going.
But now I had to become quiet when I ate, mindful of what I was putting in my body, caring for my body. I had never done this before, and it terrified me. I didn’t want to change my diet, but I did. I did it kicking and screaming. It wasn’t pretty, and it was part of the reason I was getting divorced from my second husband. I was beginning to shift into the new me, and I didn’t want to go. I could barely stand me; I can only imagine how it looked from outside of me.
I changed my diet anyway because I felt I could not go through another month with so much pain.
Over years, I got rid of all my exotic cookbooks, and kept the ones that focused on my types of foods. I learned Traditional Chinese Medicine’s view of food from a wonderful book called Healing with Whole Foods by Paul Pitchford.
And I began to look for a way to work at home, so I could be near my kitchen and eat the way I needed to, in order to heal. My body and its relationship to food was a huge factor in the early days of leaving Silicon Valley to an unknown life.
What is Your Relationship to Food?
Are you aware of what you are eating?
What did you have for breakfast this morning?
Is it right for your body at this time in your life?
At this time of the month? At this time of year?
How would you find this out, if you wanted to know?
Let me know what you think…