The authentic food in Miami is famous, and most tourists have been looking for it. Its white-sand beaches, pleasant temperature, Cuban coffee, zoos, marketplace, art galleries, restaurants, museums, and many others, are well-known tourist spots found in this place.
If you want to visit Miami, you should prepare to load your stomach with some of the city’s most popular local cuisine that will surely satisfy you and make you crave more. Are you ready to try and savor these local dishes in Miami? Well, we will get started with Miami’s top 8 street snacks that you should have.
To complete your Miami experience, pair it with chilly hash brown potatoes, mayo, and slaw. And of course, without including Joe’s Stone Crab, a list of restaurants in Miami would be incomplete. Joe’s Stone Crab took great pleasure in being the one to discover the delicious crab over a century ago that is still served at a famous South Beach venue every season.
Chicken ‘N’ watermelon ‘N’ waffles
Chicken ‘N’ watermelon ‘N’ waffles is a combined dish of waffles, chicken, and watermelon served with a spicy honey sauce, sharp cheddar, and maple syrup to create a more delectable flavor and delight everyone’s cravings. The marinated chicken consists of water, salt, sugar, paprika, cayenne, black peppers, garlic and onion, giving it Southern perfection. This cuisine is located at 1600 Lenox Ave, Miami Beach, FL 33139, United States.
Nothing compares with a perfectly baked grouper fillet between freshly baked buns. Garcia’s Seafood, based at 398 NW North River Dr, Miami, FL, USA, serves this dish. This fish sandwich is Cuba’s best-known food, which is made in Miami called La Camaronera. The fish between the buns is tiny enough to fully fit into the buns and serve it butterflied, with the bones taken but the tail kept on.
Miami is known for its Cuban culture and delectable fritas Cubanas, hamburgers made with Cuban bread, and a cumin-paprika spiced beef patty. Some versions add chorizo, and others use an American-style bun to surround the meat. Regardless of all the changes, one food will remain constant: fritas is served on bread with matchstick potatoes and a secret sauce that Cuban takes on the American hamburger. El Mago De Las Fritas is located at 5828 SW 8th St, Miami, FL 33144, USA.
This dish can be prepared on its own or with meats, vegetables, and cheeses filled inside. Arepas, Venezuelan cornmeal cakes, have formed a part of Miami’s cuisine fabric since Venezuelans began escaping their country’s political and economic uncertainty and settling in the Magic City.
Chicharrón, a sauce-based dish, or chicharrones, a finger-food snack, is famous in Andalusia, Spain, Latin America, and other Spanish-influenced areas such as the Southwestern United States, Cuba, and then in Miami. This meal is created using crispy pig belly or pork rinds that are cooked in a frying pan.
A Cuban sandwich is a ham and cheese toastie dressed up. Three slices of meat are mashed together with cheese, pickles, and mustard till toasty warm. The Cuban sandwich is the most traditional food which is served in Miami. It consists of Cuban bread, roasted pork, pickles, baked ham, mustard, and Swiss cheese that will surely make you full.
Key lime pie
Restaurant patrons have long favored vital lime pie as a dessert. Moreover, this famous dessert has its origins in Miami. It’s a sweet, crispy, and creamy lime pie.
Miami is a cultural, artistic, and, above all, culinary destination. This authentic food in Miami serves the best and mouth-watering foods. It is not just the food you will love, but also its place and atmosphere that you will surely want to experience again.
For more local travel guides be sure to visit Bizista often!


Positive reinforcement works. The science doesn’t lie. One of the best ways to train a dog is by rewarding them with food for good behavior. But here is where people get stuck...
"What if my dog isn't food motivated?"
That definitely is a problem. How do you train your dog with food if your dog doesn't even want the food? It's a valid question, and this is where many people miss their opportunity to have a well-trained dog.
We hate to say it, but picky eaters are created. Let's start with a self-assessment. If your dog is a picky eater, isn't food motivated, or will only train for treats, ask yourselves these questions:
Do you leave the food bowl out more than 5 minutes at meal time?
Do you feed your dog based on the food bag's feeding guide, or do you feed your dog based on how his body composition looks and his food motivation level?
Do you top dress your dog's food if he doesn't eat (ex: adding cottage cheese, water, treats, etc. to entice him to eat)?
Do you switch your dog's food brand if he becomes picky about his food?
Does your dog eat table scraps and/or treats frequently?
Does your dog have constant access to high calorie chews?
So what do these things have to do with dogs that are picky eaters or lack food motivation? Here are our top reasons that dog's lack food motivation:
Feeding Too Much
A lot of people do not realize the feeding guide on a bag of dog food is not always 100% accurate. Start with the amount on the feeding guide, but remember it is not always correct! Remember to look at your dog's ideal weight, not necessarily their current weight. If your dog is overweight, you should not continue to feed them the recommended amount based on their current weight as it is probably too much food.
Always feed your dogs according to how they look and feel. When your dog is standing up, if you run your hands along his sides you should be able to feel his ribs without applying pressure. If you cannot feel his ribs, cut the food down a little bit. If the ribs are protruding, add a bit of food.
The Food is Constantly Accessible
We are not saying you should starve your dogs or deny them access to a meal. They should still be fed the amount of food needed to be healthy and thrive. It's the way in which it's fed that is critical.
Look at it like this, if I started leaving food out on the table all day long for my kids to eat whenever they wanted, I'm guessing they wouldn't want to eat at meal times. They would already be full. And then, over time, they actually would start eating less food because they'd never have an appetite. They'd graze here and there as they feel like it, so it appears like they are eating less than if they were sitting down to a healthy meal at a designated time.
Feed your dog his meal at a designated time (or just use his kibble for training and ditch the bowl altogether). Set a timer for no more than five minutes, and then pick up the bowl and don't offer it again until the next meal time. At the next meal time, don't add more food to the bowl unless your dog finishes the first initial meal he skipped!
Feeding Treats, Table Scraps, and High Calorie Chews Frequently
I'm not here to tell people not to treat their dogs once in a while. I'll be honest, I love to give my dogs a good, high value chew or get them a pup cup from Caribou Coffee. But my dogs are food motivated. They have zero issue training for their kibble and have developed a working and training mindset.
If your dog is not willing to train for his dog food, he should not be getting any table scraps, treats, or chews with high calories at home. Dog's aren't going to care about their salad and sandwich if they are constantly being handed cookies and donuts. Cut them out until you have food (regular, dry kibble) motivation.
Think of the long term goal. You want a dog that listens to your commands when you don't have treats on you, right? Weaning off of kibble is much easier than weaning off of treats. Soft, high-value training treats can be used in new environments, but the treat value level should match the distraction level when first starting to train. Here are some examples:
Training at home: kibble (low value food)
Training outside or with mild distractions: Zuke’s, Charlie Bears, etc. (mid-value treat)
Training in a new, distracting environment: chicken, cheese, True Chews (high-value treat)
Changing Foods or Top-Dressing Food
So your dog doesn't eat, and naturally then we worry. So what do we do? We top dress the food by adding something yummy to the kibble as incentive. We do this for a few days, the dog starts to eat, so then we stop. And then what does the dog do? He stops eating of course! Where did those yummy treats on top go? He wants his donuts, not the salad.
Dogs are smart. They will wait to eat in hopes of something better coming. They will sometimes go days in hopes of you switching their kibble to something new. They are amazing creatures, so don't let them outsmart you!
So unless there is a medical need, please follow these rules: don't free feed, keep the same type of food, find the right amount of food, don't top dress it, and use that kibble for training. And then watch the magic of a motivated dog. The sky is the limit!
Be sure to join our HDT Online Membership for FREE to gain access to exclusive blogs and be a part of our online training courses!
About The Author: Megan is the owner and lead trainer of Havana Dog Training. She has been training canines for over 8 years and specializes in behavior modification, training foundations, and working with families and young children.


From Our Customers
"The service was impeccable!...would go back anytime ! Best restaurant in Charlottetown."
Sonia F, Montreal, Canada
"Lobster roll was excellent, and the fries were outstanding. Great service, friendly staff, and excellent drink choices rounded out a wonderful lunch. Always a good sign for a restaurant when there are 10-12 items you could have selected from the menu."
Michael T., UK
"We had a scrumptious Dinner, the food was ultra fresh and flavourful, even the cocktails were delicious!!! This is definitely a place we will visit again and highly recommend to any fellow foodie!"
Simon K., St. John's NFLD
"There's great ambience as well with dim, but chic lighting and indie music. It's comfortable for families, couples, girls night out, anything really. Seriously AMAZING food and service here."
Emaleigh P., Coutice, Canada
"I can't speak more highly of the food or the service. (Thank you Jenn, you were great) The menu was original and the most creative I've seen in a long time. All the food we ordered was well prepared and delicious. "
Samuel Eiber, NYC
"We are repeat visitors due to the great menu and the comfortable atmosphere. The food is great, the service relaxed and professional, and we all found that we got good value over all. Count on us being regulars."
Vince McIntyre, Corran Ban, PEI
"My husband and I had a date night here while visiting PEI along with the rest of our family. Our server was great and the food was very delicious. Their potato salad was the best that we've ever had! Definitely recommend this place especially for a special night out."
M. Huang, Kitchener, Ont.
"We went here for dinner on a Friday night with a party of five. The food was amazing. Eons words. The lobster was the best I have ever had. The mussels were superb. "
Laura Best, Newcastle Austrailia
"You always know a place has it together when they wow you on multiple levels with your repeat visit. The first impression - lovely food,casual, sea inspired elegance, eager to please servers - a recipe for success.
The repeat visit simply reinforces the first impression - a fantastic place for a tasty lunch amidst great scenery on Victoria Row. Will definitely be back soon. Welcoming and friendly!"
Ann Worth, Bonshaw, PEI


Get the entire set of videos, where you will learn all the skills and knowledge of the Old World: preparing bread and pizza, smoking and curing bacon, chopping wood, cooking with a wood-fired oven, and many more!
Our Le Panyol oven can fire up to almost 1000°F, and can retain much of that heat for hours and hours after we’ve closed it down for the night. We use it to cook everything from scratch, from bread and vegetables to steak and bacon. How do you build the right fire that can make […]
You haven’t had pizza unless you’ve had it fresh out of a wood-fired oven! We teach you how to prepare the dough and margherita sauce from scratch, then show you the nuances of how and when to move the pizza around the oven until it’s cooked to perfection. Cooking pizza in the high intensity heat […]
Bacon is best when it’s made from scratch! We break down every step of this seemingly complex process, including how to select the right meat, how to make a dry cure from scratch, how to smoke the meat properly, and how to slice it optimally for a delicious meal.
Pita is a flatbread that is perfect for cooking in a wood-fired oven. We show you how to mix and prepare the dough from scratch, as well as where to cook the pita in the oven and how to know when it’s done! The oven produces a soft, delicious pita that will leave you wanting […]
We show you how to get the richest flavours out of vegetables like peppers, onions, and garlic, simply by roasting them in the oven on a cast-iron pan. The wood-fired oven will produce vegetables with an intense, sweet taste. By learning to roast them correctly you can develop a nice dark charring without burning them […]


Presto is the fastest way to get pizza delivered in Berkeley! Hungry? Pizza is just a few taps away.
We have delivery drivers all over the city, ready to get fresh made pizza to your doorstep in minutes.
All of our pizza is baked fresh in Berkeley using locally-sourced, sustainable ingredients.
HERE’S HOW IT WORKS
1. Open the Presto app
2. Choose from three delicious pizza options. Every day we feature a new pizza, like The Greek (feta, mozzarella, black olives, pesto, tomatoes & garlic) or The Austin (bbq brisket, mozzarella, smoked gouda, green & yellow onions & cilantro)
3. Place your order in a few taps
4. Our drivers will be dispatched to your doorstep with freshly made pizza
5. Om nom nom away
Email: [email protected]


I have been trying to lose some weight now that I'm "done" having kids. Actually, I could stand to lose about 50-60 pounds, lower my cholesterol, increase my metabolism, and do my heart some good. I need to change some old habits, and make some new ones. In particular, I have to get out more and exercise. That's hard for me, but I think I've found a slot in my day when I can get out and get some air and bring my heart rate up a bit.
Part of my new regimin will be changing our eating habits. Notice I didn't say, "My" eating habits. We all eat "not the greatest" and can all stand a little overhaul in our diet. I've changed it before, when Michaela had diet restrictions, and I know we can make it work again. The hard part is paying for the Better food. It's more costly to buy fresh veggies and leaner meats. But we're gonna try. I know HOW to eat healthy, I just have to make it happen.
A friend of mine posted a "recipe" (actually, it wasn't what you'd consider a recipe, just a list of ingredients) on her blog recently, and we've come to love it. It's can be really healthy (especially if you eat it with lean meat), and very yummy, and it makes me feel good to feed it to everyone. So, I'm gonna post it here, more in recipe form, and you can all tell me if you like it.......thanks Rebecca!
One bag of frozen peppers (the tri-color and onions mix)
One bag of frozen cut-leaf spinach
2 cans of italian diced tomatoes
1 pound of pasta (your choice--we like Barilla's Penne Plus)
1 pound of meat (again, your choice--we like smoked sausage)
2T Olive oil
Salt and Pepper
Cut meat into bite-size pieces. Using a large pan, saute garlic and meat in olive oil over med-high/high heat until cooked through (eliminate this step if using sausage). Add all vegetables. Meanwhile, cook pasta according to directions. Add seasoning and spices to vegetable/meat mixture according to taste. Let simmer on medium heat until vegetables are tender and meat is heated through. Drain cooked pasta and add to mixture. Serve with salad and/or fresh bread. Serves 8 (approx.).
Our whole family eats this dish, and we still have a good amount of leftovers to spare. I think 8 adults could share this if they had the sides with it.
Oh, and if you couldn't tell, it's VERY easy to make. I've made it on Sunday afternoons after church, and it doesn't take very long to put it together at all (we're all starving after church, and hate to wait!).
Also, I love all the color in this meal! And from what I hear, that's a good thing when you're eating vegetables. A healthy combination that tastes good--who woulda thunk it?
Does anyone else have any other yummy/healthy/easy meals they want to share? I'm looking for some more good ideas!


Buttery, flakey, and Deeply Delicious
These Parisian mushroom tarts are insanely delicious. Buttery, flakey puff pastry encapsulates a rich and deeply flavorful mushroom, proscuitto, port wine, and garlic mixture that has other-worldly flavor. Serve as a wonderfully warming autumn dinner or as a welcome change of routine for lunch or dinner when the holidays arrive.
For the Mushroom Filling
1/4 ounce dried cépe mushrooms
1/4 ounce dried morel mushrooms
1/2 cup vegetable stock
4 tablespoons unsalted butter
2 shallots, chopped
2 cloves garlic, smashed and chopped
1/2 pound fresh white mushrooms
1 1/2 teaspoon all-purpose flour
1/4 cup heavy cream
pinch of cayenne
pinch of nutmeg
coarse kosher salt
1 or 2 thick slices of dry-cured ham such as Bayonne or Proscuitto
1/4 cup port wine
1 egg lightly whipped with 1 tablespoon of whole milk
For the Puff Pastry
1 1/2 cups all-purpose flour
1/3 cup water
1/2 teaspoon salt
1 tablespoon white wine vinegar
3/4 cup cold unsalted butter
1. Make the Puff Pastry
Start the dough
Place the flour in a large mixing bowl and make a well in the center.
melt two tablespoons of butter in a small saucepan over medium-low heat taking care not to brown the butter.
Add the water, salt, vinegar, and melted butter into the well
Whisk the liquid briefly to mix
Using a fork gently fold the flour into the liquid
take care not to overmix, the less mixed the more flakey
You're done mixing when the dough looks like this.
When mixed knead the dough a few times with the palm of your hand
Form the dough into a ball and chill for about two hours
Add in the butter block
Lightly flour a large work surface
roll out to a rough rectangle about 1/4-inch thick
add the chilled butter to the very center third of the (rough) rectangle
Folding like a business letter fold the bottom third of the dough up over the chilled butter in the middle third
Then fold the upper third down over the dough covering the butter. Chill for 30 minutes
Do a series of three roll-outs, three-way-folds, and chills
Pull the chilled dough-and-butter "letter" out onto a lightly floured surface
roll out to a rectangle about 1/4-inch thick
fold the rolled-out dough rectangle back into a business letter starting with the bottom third...
...then folding over the upper third
Chill for thirty minutes. REPEAT THIS PROCESS OF ROLLING OUT, RE-FOLDING, AND CHILLING THREE MORE TIMES.
At the end of the fourth roll-out leave the rolled-out rectangle without re-folding and chill another 30 minutes
2. Prepare the mushroom filling
Combine the dried mushrooms with the stock and heat over medium heat to…
A simmer. Turn off the heat and let the mushrooms cool off for 30-60 minutes, this allows the flavors to infuse.
Chop the garlic and shallots
Slice the white mushrooms
Your ingredients will look like this
Cut rounds out of the rolled-out, chilled puff pastry
And line the tartelette molds you are using. Tonight I'm using a cupcake pan because I left my tartelette pans at the bakery where I am the pastry chef.
A cupcake pan will yield about 5 tartelettes, tartelette pans will yield about 4. Line the pans completely
For decoration I used a fluted-edge pastry roller to cut out leaves. Chill the lined pans, decorations, and remaining dough while you complete the next steps
Drain the liquid out of the mushrooms in the pan. Set the mushrooms aside. Reserve the liquid
Melt the butter in a large pan over medium heat
Add the shallots and garlic
Sauté until golden
Add the sliced white mushrooms
Sauté until golden. Remove to a bowl and reserve.
In the same pan over medium heat melt two tablespoons of butter
Sprinkle the flour over the butter
Add the reserved mushroom/vegetable stock and stir until the roux is combined with the liquid over medium heat
Allow the sauce to chicken slightly, stirring constantly over medium heat
Pour the dried mushrooms you cooked in the stock back in along with the Sauteéd white mushrooms, garlic, and shallot
Stir until combined
Remove the thick, golden mushroom and sauce mixture to a bowl.
Coarsely chop the dried ham or proscuitto
Heat another two tablespoons of butter in the same pan you've been using, when hot add the ham and sauté until golden and crispy
Deglaze the pan by pouring in the port wine and, over medium heat scraping all the dark little flavor nuggets off the bottom of the pan
It will look like this and smell amazingly good
Keeping the heat at medium add the saucy mushroom mixture back into the pan
Stir over medium heat just until combined
Fill the lined tartelette pans just to the top. Take a pastry brush and brush the exposed top of the puff pastry lining the pans with the egg-and-milk mixture (professionals refer to this as "egg wash")
Cut circles out of the remaining puff pastry and cover the mushroom mixture, pressing the dough down over the egg-washed pastry in the pan. Affix the decorations to the top and gently brush egg wash over the tops. The egg wash gived the tartelettes their golden brown color
Bake the tartelettes in a pre-heated 400-degree oven for 20-30 minutes. If you like your pastries darker cook them until they look like mine, but just pull them out sooner for a lighter, more golden appearance. When the crust is the color you like they're done.
Enjoy with a nice, slightly spicy French red wine. Bordeaux lends itself perfectly to this dish. I would recommend Château Lalande 2001 Bordeaux, for a review of this bottle check out http://reclaimingthegoodnameoftheepicurean.com/2011/10/05/hump-day-vices-chateau-lalande-an-exceptional-value-from-bordeaux/. Bon Appétit


Local mussels steamed in Chef’s seasonal preparation and served with rustic bread 14.00
Cod & Chips
Marinated and beer battered Pacific True Cod with fries, coleslaw and housemade tartar sauce 15.00
Nine O Burger*
Beecher’s Farmhouse white cheddar, hickory smoked bacon, red onion jam, tomato, lettuce on seeded brioche 16.00
Local mussels, scallops, salmon, prawns and cod in a tomato, fennel and saffron broth, served with rustic bread 22.00
Seared Wild Salmon*
Roasted baby tomatoes, tri-color quinoa and wilted greens 26.00
Gorgonzola butter, red wine demi glace, fingerling potatoes, creamy caramelized onion sauce 36.00
*Consuming raw, undercooked eggs, fish and meats increases your risk of food borne illness.
An 18% gratuity charge is applied to parties of 8 or more. We will do our best to accommodate any dietary needs. Items are cooked at recommended FDA Food Code Temperatures, unless otherwise requested.


Farm to Fork Experience Day – Puxton Park
Across the UK the hospitality and catering sector is growing and the demand for skilled professionals is high. A qualification in this subject area could lead you to a successful career in the industry. Find out more at our farm-to-fork experience day at Puxton Park.
- Intro talk and welcome
- Tour around the dairy farm
- Cheese making
- Ice-cream making
- Butcher demo and sausage making
- BBQ and chef demos
This event is for year 9, 10 & 11 pupils.


a geographic area where residents’ access to affordable, healthy food options (especially fresh fruits and vegetables) is restricted or non-existent due to the absence of grocery stores within convenient traveling distance.
According to Food Empowerment, "the other defining characteristic of food deserts is socio-economic: that is, they are most commonly found in black and brown communities and low-income areas (where many people don’t have cars). Studies have found that wealthy districts have three times as many supermarkets as poor ones do, that white neighborhoods contain an average of four times as many supermarkets as predominantly black ones do, and that grocery stores in African-American communities are usually smaller with less selection."
Something not quite right?
If you found a typo, would like to add another resource, or add nuance to this definition, please feel free to submit an issue or open a pull request.


Culinary Herb Seed for garden
Culinary Herb Seed for garden
In this culinary herb seeds, you will receive 15 herb seeds:
Tips Culinary Herb Seed for garden
· You should have no problems planting them straight into your container even if the seeds are fewer.
· Culinary herb seeds can last in the mylar bag for 1 year without losing much germination % decrease.
· As long as the seeds are exposed to open air/humidity the germination rate will be less.
· The culinary herb garden can be grown in some pots if they have the same requirements, you can plant them in the same container.
· Culinary herb gardens don’t need soil.
· Dill is one of the herbs gardens that grow the quickest sprout to harvest, you're looking at about 40 days. And, dill isn't as popular as other herb varieties, it's surprisingly versatile.
· Heirloom seeds have colorful pasts. Because heirlooms are old, many of these seed varieties have interesting histories associated with them.
Spice up your cooking, beautify whether for your yard or kitchen, and get in touch with the earth. Your herb seeds variety pack gives you everything you need to start.
Mark your herb planters with included labels so that you could know what will sprout next. Learn everything you need to know to grow and use a bountiful harvest with your digital grow guide.
Your herb kit includes arugula, basil, chives, cilantro, dill, garlic chives, lavender, lemon balm, mint, oregano, parsley, peppermint, and rosemary, as well as sage, and thyme
Keep your spare garden seeds safe and dry for next year’s planting in a resealable, waterproof mylar bag with individually packed seed packets. Your non-GMO, heirloom seeds are ready to supply your sowing for years to come.
The most important thing is your trust in us. Your plant seeds are backed by a commitment to great gardens, fine foods, as well as consistent agricultural success.
USA Sourced Heirloom Seeds
Great Gift for Gardeners
Are You Looking For The Most Complete 15 Herb Vault for Your Garden?
Finally! Your search for the best Herb Kit is over! When you purchase from us today, here are some of the things you may look forward to...
- Compliments from friends and family about your herb garden
- Enjoying time growing your herbs from seeds into full-grown plants
- Having fresh herbs to cook with all year
- Creating delicious foods, oils, or even soaps with your herb collection.
Why is this Herb Collection so good while others fail?
Well, it's simple...It is about quality seeds, amazing customer service, as well as a satisfaction guarantee!
-We look forward to more than just selling you seeds but also want to make sure you have the best experience possible!
- 15 Herb Collection with only the best heirloom seeds.
In each pack, the following is included:
Seed packs are individually contained in plastic zip to ensure maximum freshness.
*Seed counts are approximate quantities based on weight and size*
- Basil 600
- Chives 225
- Cilantro(coriander) Seeds 400
- Dill Herb Seeds 650
- Mint Seeds 250
- Oregano Seeds 200
- Parsley Seeds 350
- Thyme Seeds 250
- Lavender Seeds 50
- Rosemary Seeds 50
- Sage Seeds 100
- Peppermint Seeds 250
- Garlic Chives 200
- Lemon Balm 150
- Arugula Lettuce Seeds 800
- Growing & Seed Saving Guide
- 15 Plant Markers
6.0 x 4.0 x 0.5 inches


Sometimes, after a long week, all you really need is a place where you can go with friends, eat some delicious food, and drink a mimosa or two. One of the endless benefits of living in a college town is having a long list of fabulous spots to do just that! Whether you’re looking for something gourmet or could go for some wonderfully sweet pancakes, here’s a quick rundown of my favorite brunch in Cape Girardeau.
Minglewood Brewery is located inside a historic 19th-century building right in the heart of the city. While the brewery might be known for its beer selection, the Sunday Brunch menu will make this place your new weekly staple. The brewery features dive food such as slingers and breakfast burritos. Their brunch drinks are served until 1 PM, giving you the chance to enjoy a meat-stacked bloody mary well into the afternoon.
Mary Jane Bourbon + Smokehouse has created their signature brunch menu by bringing their own special twists to classic favorites! The restaurant has brunch Saturday and Sunday and lets you enjoy a side of trashed ribs with your eggs and biscuits. Their eggs benedict are elevated by their pulled pork, and their frittata features a healthy dose of brisket. You can add on a maple old-fashioned or a breakfast margarita for the perfect meal!
My Daddy’s Cheesecake is a chain that’s gained acclaim with their indulgent desserts, but their daily brunch is equally worthy of praise. The restaurant features all your favorites, including omelets, biscuits and gravy, and breakfast sandwiches. While they have lighter options, their pancake breakfast with their bourbon maple coffee is the ideal combo! The restaurant goes out of its way to make brunch a family affair. Your child will be able to find options they’re sure to love!
The Ground-A-Bout has turned coffee into an art. While the coffee shop has a long list of morning brews, their breakfast and lunch menus give you the chance to have a noteworthy brunch any day of the week. Check out their avocado toast or their yummy sandwiches full of fresh ingredients. The spot also offers veggie bowls with seasonal produce, incredible lattes with housemade syrups, and nutrient-packed smoothies. They have four locations across Southeast Missouri, including a Cape location right off Broadway.
Socials Cafe and Coffeehouse take the time to prepare food with the very best ingredients. For years, the cafe has prided itself on going above and beyond. They’ve swapped out deli meats with whole meats and made all of their rich desserts in-house. They have a rotating brunch menu filled with fresh produce. Socials’ lunch menu features paninis and wraps as well as crisp salads. You can also select from a number of deliciously indulgent lattes to go with your meal.
If you’ve been looking for a new brunch in Cape Girardeau for your weekend celebrations, check out these brunch restaurants. I am positive you’ll fall in love with them just as much as I have!
As a milestone photographer, I love working with people to give them gorgeous memories worthy of a toast. From engagement pics to one-year-old birthday sessions, I do it all! If you’ve been considering booking some pictures, let’s chat so I can tell you why I think we’ll be a match made in heaven. Contact me today to find out more.


One of the important aspects of guinea pig care is giving your cavy food that will help keep it healthy. Feeding guinea pigs goes beyond just giving them grass to eat. If you are concerned about your pet eating enough and eating a healthy and balanced diet, then it’s important to learn what they actually need.
Here is a simple guide to feeding guinea pigs that you can follow:
It is important that healthy eating habits and foods are introduced early in the life of the guinea pig. This is because guinea pigs are creatures of habit. They tend to be picky eaters and it can prove to be impossible to introduce new food when they are older.
The main guinea pig food that cavy need is grass. They are herbivores and they tend to graze throughout the day. Also, grazing continuously is important to keep their teeth from growing too large. Your cavies will love it if you could provide them with a steady supply of fresh grass throughout the day in addition to any food pellets that you may give them. Timothy hay is a popular grass for guinea pigs. Alfalfa is another one, although some experts discourage feeding too much alfalfa in mature cavies because it may lead to obesity and bladder stones. It should be noted that alfalfa, when eaten in moderation, provides cavies with amino acids, protein, fiber and calcium that they do need.
A diet of grass need to be supplemented by a moderate amount of fruits and vegetables. Cavies need sufficient amounts and a good balance of vitamins C, D, A, E, potassium, phosphorous, calcium and magnesium in order to grow healthy and strong, and these vitamins and minerals can be gained from fruits and vegetables. Some of the fruits and vegetables that you can feed your guinea pig include broccoli, apple, carrot and celery as you can learn from this “Can guinea pigs eat apples” article from Petsium.
A pregnant and lactating cavy will have higher nutritional needs that a non pregnant, non lactating female.
Don’t be surprised if you observe your guinea pigs eating what appears to be their own feces. Cavies produce soft pellets in their feces called cecotropes which they eat directly out of their anus. Cecotropes provide the B vitamins, fiber and bacteria that cavies need in order to properly digest and absorb the nutrients from food.
Give your guinea pigs access to fresh potable water daily. Installing water bottles in your guinea pig hutch or cage is a hygienic way of ensuring a steady supply of water throughout the day. Replace the water daily.
Do not give human food. Guinea pigs are not equipped to handle and digest human food. Giving it to them can cause sickness and death. Do not be tempted to feed them out of your own plate.


We Deals in Juices, Energy Drinks, Mineral Waters, Chips,Biscuits, Sugar confectionery items include candies, lollipops, candy bars, and other sweet items of snacks food. Bread A list of the most popular grocery items with their respective prices.
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According to the Centre for Disease Control and Prevention, obesity-related conditions seem to worsen the effect of COVID-19.
They have also suggested that a high percentage of the population that have a BMI that’s over 25 will be of significantly more risk of contracting the virus.
In addition to early quarantine and early testing, it has been shown that dietary habits may have a significant effect on lowering death rates from Covid-19.
During the lockdown period, individuals have been advised to stay at home, which has resulted in a huge decrease in physical activity.
In addition to this, we have seen a surge in binge eating and drinking.
Research has also shown that due to self-isolation and certain foods not being readily available, many have relied on processed foods and canned products, which contain a higher quantity of sugar and sodium. In turn, this is not good for your waistline!
Some studies have reported that individuals that are under 60 years of age and that are obese were twice as likely to contract coronavirus. One such hypothesis has suggested that obese individuals are more at risk due to their immune system being busy trying to repair inflammation caused by carrying excess fat.
Further studies have indicated a high frequency of obese patients that have been admitted to Intensive Care Units with the virus and requiring invasive mechanical ventilation, and that the severity of the disease seems to increase with their BMI.
When it comes to diet, it has been suggested that foods high in resveratrol, such as blueberries, raspberries, and cocoa, can potentially play a role in reducing MERS- Coronavirus infection.
On the other hand, regions that consume a fat-rich diet have seen higher contamination rates. Diets that are high in foods that have potent antioxidants or anti ACE activity, such as uncooked or fermented cabbage and milk products, are largely consumed in low death rate European countries.
It has also been suggested that rural areas in European counties have been able to better tolerate the Covid-19 pandemic due to them having a short supply chain. It appears that being close to the source of freshly grown, organic products is much healthier, providing a greater immune response.
While It is important to note that research into diet and Covid-19 is at its very early stages, the following trends appear to be forming when trying to fully understand the role of nutrition in fighting this pandemic.
Fresh, organic products (meats, fruits, vegetables and grains) are a better choice
Decrease the amount of processed foods you eat
Decrease the amount of high sugar foods and drinks you consume (including alcohol)
As you can see, these trends are in line with a healthy diet that, when combined with exercise, forms a healthy lifestyle that not only increases your chance of fighting off COVID-19, but a wide range of other viruses and diseases too.
So, in conclusion, now more than ever is the perfect time to start being healthy. Try to increase your daily exercise and make sure your diet is consistent. This will help strengthen your immune system and get you fit and healthy.
Is diet partly responsible for differences in COVID-19 death rates between and within countries?
Bousquet, J., Anto, J.M., Iaccarino, G. et al.


Sugary treats are the best approach nowadays. You feel dismal – get a doughnut. You feel cheerful – we should have something sweet. Be that as it may, did you know eating an excess of sugar would one say one is of the most noticeably terrible things you can never really body? It can add to medical issues like corpulence, type 2 diabetes, heart illness, disease and tooth rot.
Sugar is found in an assortment of nourishments, however regular sugar doesn’t influence your blood levels as much as included sugar in prepared food sources.
Eating a lot of sugar is likewise an enormous supporter of weight gain and metabolic disorder. Lessening your sugar intake can enable an individual to diminish their danger of a few wellbeing conditions.
Supplanting high sweet nourishments with healthy nourishments will likewise give you basic supplements required for the body to remain fit as a fiddle.
Here are 9 viable approaches to assist you with cutting down on sugar in your eating regimen.
1. Take it slow
In the first place, you have to realize that you don’t need to kill everything in one go. Attempt to decrease the most clear wellsprings of sugar like cakes, doughnuts, desserts, and abstain from including sugar in coffee or tea, and so on. Start moderate and you will have the option to abandon them bit by bit.
2. Cut back on sweet beverages
Probably the least demanding approaches to decrease your sugar intake is maintaining a strategic distance from sweet beverages like soft drinks, caffeinated beverages and then some.
Not exclusively will it decrease your sugar intake , yet it will likewise hold your weight under check.
3. Supplant straightforward carbs with complex carbs
It is critical to adjust your carbs. The most concerning issue is individuals don’t comprehend the distinction among basic and complex sugars. While straightforward carbs make a high glycemic load, complex carbs help balance vitality levels by lessening the glycemic load.
Basic carbs are white flour, white rice, white pasta, and granola bars. Complex carbs are boring veggies, natural products, quinoa, earthy colored rice, oats and sweet potatoes.
4. Avoid artificial sugars
Regardless of whether artificial sugar is better than sugar has been a subject of discussion among nutritionists. Promoted as a sheltered other option, artificial sugars are chlorinated sugars that are multiple times as sweet as sugar. Truth be told, they can strengthen sugar desires, which may make it increasingly hard to curtail sugar.
5. Keep away from fat-free items
Without fat doesn’t mean sugar-free. At the point when the fat is expelled, sugar is frequently added to look after taste. They contain so a lot, if not more, sugar than their unfortunate other options.
Expending these items can undermine your weight reduction plans and put you in danger of creating health sicknesses.
6. Eat entire foods
In case you’re attempting to decrease sugar, you ought to remember all the more entire foods for your eating regimen. They are not handled, liberated from added substances and other fake sugars.
Vegetables, fish, lean meat, vegetables, nuts and seeds, fruits are a portion of the alternatives. You can likewise incorporate plain yogurt, straightforward cheese and milk in your eating regimen.
7. Include more protein and fat for your eating regimen
Foods high in protein and fat yet low in sugar can help decrease hunger and food consumption. Foods high in protein can help lessen food cravings. Fat, then again, is high in vitality which lessens hunger.
8. Stick to a meal plan
Do you dissolve at seeing a doughnut sitting in the corner? You are bound to go after unfortunate choices when you don’t adhere to a solid eating routine. Adhering to a healthy plan may assist you with avoiding the sugary treats.
9. Peruse the label
When you can control the longings and cut back on sugar. The time has come to center a tad bit of your vitality on checking item marks. From fixings to sauces, they all contain sugar which you should pay special mind to in the event that you are attempting to watch your sugar intake.
A portion of the basic options companies use for sugar incorporate maltitol, dextrose, corn syrup, malt syrup, high fructose corn syrup, lactose, rearrange sugar and molasses.
Helen Smith is an American writer and translator. She has translated over nine books from French. Antonin Artaud: Selected Writings was a Finalist for the National Book Award in translation.
Disclaimer: The views, suggestions, and opinions expressed here are the sole responsibility of the experts. No Scoop Register journalist was involved in the writing and production of this article.


Tomasz in Maynooth ordered this cake for his son Mikolajek for his 5th birthday. Last year I made him Lightning McQueen on a cake, and he still loves the Cars movies, so he wanted Dusty Crophopper on this year’s cake. Tomasz had sent me pictures of several different cakes that he liked elements of, so we merged them together to create this one.
The cake itself is a 10″ vanilla sponge, and he also got some matching cupcakes.
Ruth asked me to make this 40th Anniversary cake for her parents. She wanted handmade sugar figures of her parents, their 3 children and 5 grandchildren on it. The bottom tier was chocolate biscuit cake and the top tier was lemon sponge.
I just received this lovely email from her “I just want to say thank you so much for the cake it was absolutely amazing! My parents were so bowled over by it as were all my family and friends. It was the talking point of the night and it was delicious too!
I have been and will continue recommending you to everyone.” Great to get lovely feedback like that!


Looking for a healthy way to get more from your garden? Like to know your food is free of the pesticides and other nasties that are often sprayed on commercial crops? Re-growing food from your kitchen scraps is a good way to do it!
Thereâs nothing like eating your own home- grown vegies, and there are heaps of different foods that will re- grow from the scrap pieces that youâd normally throw out or put into your compost bin.
Itâs fun. And very simple â¦ if you know how to do it.


|Image from Wikimedia Commons|
One of my friends' grandmothers simply couldn't say "tai chi." She had developed a fondness for East Indian spiced tea, more commonly known in the West as "chai tea." So every time she tried to talk about tai chi practice, she always said "chai tea."
It's a bit of a funny name - "chai" simply translates as "tea", so technically you're saying "tea tea" when you say "chai tea." Masala chai - tea with a spice blend, usually prepared with warm milk - is a more correct way of calling this drink, as far as I understand it.
I'm thinking of chai tea because we're in the coldest nadir of winter here in Ontario. It's bitter outside, and that means that you want to add more warming spices to your diet. You can buy chai tea bags and enjoy a warming spicy drink with a black tea or green tea kick. Even better, you can purchase chai masala - the spices that go into the tea - as a separate blend, independent of the tea. I'm sure fancier versions are available in Indian specialty stores, but my local grocery chain carries a perfectly decent blend. Look for a package that says "chai masala" on the label, or "chai spice blend" next to the garlic powder and dried basil and oregano and chili peppers.
The main components of chai spice are cardamom, cinnamon, ginger, cloves and black pepper. Some blends include fennel. Almost all of these spices warm your body from the inside out. This is especially important for this time of year, when it's easy to get deeply chilled on the inside. Cold insides can leave you open to infection and generalized misery.
When your internal energies are colder, it's also much harder to practice your tai chi. Everything inside becomes stale and stagnant, and you will find it harder to maintain the flow of your movements. You can become stiffer than usual and find it difficult to stretch out your muscles because everything contracts inside. Eating warming foods can help.
You can use a chai masala blend to flavour tea, but I tend to use it all over the place: in baking, in any warm drink, to enhance herbal teas as well as black teas, and (my personal favourite) on hot cereal grains, like brown rice or steel cut oats for breakfast. I don't hold back at all: I'll put a good tablespoon of spice into a bowl of oats. Add a few almonds or cashews, and you've got a breakfast that will enhance your energy and stick to your ribs.


Single layer cooking be sure that you cook these in a single layer in your air fryer basket you’ll need to work in batches, but while the first batch is cooking, you can be dredging more zucchini fries. Spread the leftover fries in a single layer on the hot pan, then pop the pan into the preheated oven for 5 to 8 minutes watch the fries carefully the last few minutes to make sure they do not burn 1/4 teaspoon mccormick ground black pepper optional toppings: chopped fresh chives, fresh parsley, freshly grated parmesan cheese (or. Cameras identify imperfections like bruises and black spots, and little puffs of air knock damaged fries off the conveyor belt image fries are washed and sorted.
Our thick-cut steak fries are made from russet potatoes and seasoned with salt no artificial flavors or preservatives 100% grade a potatoes. Welcome to wendy's. The fries are a 3/8 inch cut potato, and they take a swim in pure canola oil the oil in the fryers at caberfae gets changed every single day, for a fresh fry every time. ¼ tsp black pepper instructions 1 preheat your oven to 475° in a large bowl, soak your cut fries in hot water for 10 minutes sprinkle the oil in the pan with the salt and pepper spread the potatoes in a single layer onto the baking sheet cover tightly with foil and bake for 5 minutes for about 15 minutes rotating the pan after.
Guinness and black bean chili loaded spiralized fries are a fun and festive dish perfect as an appetizer or hearty enough for dinner we are diving straight in to every single thing that march has to offer: march madness, stpatrick’s day, easter, spring break, and daylight savings come to. These addictive seasoned fries from mark bittman are actually baked, but we promise you won't miss the grease the spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit. Snacks pretzel popcorn nachos homemade kettle chips chips peanuts cotton candy sunflower seeds super ropes candy sides seasoned waffle fries black & tan onion rings. Shop fryscom for your home electronics, from computers & laptops parts to cameras, televisions & home appliances.
Meet single asian women in fries meeting people in bars is old school in this day and age, online dating is the norm sign up and upload your picture fries single asian women are waiting to meet you zoosk online dating is the smart way to date date smarter™ use zoosk to meet your next date. Turn fries over and bake another 10 - 15 minutes, or until fries are tender for easier cleanup, first line the baking sheet with a layer of aluminum foil coat the foil with non - stick cooking spray before placing the sweet potatoes on the sheet. Do fries go with that shake is a song by parliament-funkadelic leader george clinton the song was released in 1986 by capitol records and was originally featured on the album r&b skeletons in the closet the song was the second highest charting single of george clinton's solo career after atomic dog, peaking at number 13 on the billboard hot black singles chart. The seven creeks hotel built in 1901, sits beside seven creeks, near the heart of the historic township of euroa 145hrs drive from melbourne along the hume highway, situated at at the base of the strathbogie ranges , euroa acts as a gateway to the beauty of north eastern victoria. Reload this yelp page and try your search again if you're still having trouble, check out google's support page you can also search near a city, place, or address instead.
Line a large baking sheet with foil and spread waffles fries in a single layer bake for 30 minutes or until light golden brown and crispy remove fries from oven and turn on the broiler entree, pork | tags: black olives, green peppers, italian sausage, mozzarella, pepperoni, potatoes. Extra crispy oven baked french fries crispy when it comes to french fries, the single most important thing is the crispiness factor we all know what typically makes the fries so crispy is the fact that they take a nice long, deep swim in a huge vat of oil to date, our favorite seasoning is a mixture of seasoned salt, black pepper. The secret to crispy fries it turns out that the “secret” to deliciously crispy oven fries is a presoak in salted watersoaking the raw potatoes in salt water releases a lot of their moisture before cooking, so they can crisp up nicely in the oven without turning out overcooked. Chances are, you probably already know how to make french fries toss sliced potatoes with a little bit of oil, transfer to a baking sheet, and bake until crispy it’s so easy that your dog.
Photo of shake shack - single shakeburger, double shakeburger, cheese fries and a black&white concrete - new york, ny single shakeburger, double shakeburger, cheese fries and a black&white concrete - yelp. Fries's best free dating site 100% free online dating for fries singles at mingle2com our free personal ads are full of single women and men in fries looking for serious relationships, a little online flirtation, or new friends to go out with. Welcome to my mukbang channel, where i eat with you every single day this is a family friendly channel, good for kids and children of all ages learn how to cook, enjoy food, and don't forget to.
Spread sweet potatoes in single layer on prepared baking sheet place the tray in the oven and bake until sweet potatoes are tender and golden brown it’s about between 15-20 minutes. Cameras identify imperfections like bruises and black spots, and little puffs of air knock damaged fries off the conveyor belt in less than six hours, a potato can be plucked from the ground. Single beef 1/4 lb double beef 1/2 lb no beef (veggie) burgers black cherry soda & vanilla ice cream 440 220 220 200 120 220 pb & chocolate rinkle fries combos plain bbq dust cheese ranch drink & fries shake & fries 1/2 sweet tea + 1/2 lemonade s oft drinks bottled water arnold palmer sweet tea lemonade soda pop additions 200 300 300. These baked seasoned fries are an excellent side dish for burgers on the grill ½ tsp black pepper instructions i seriously could eat yummy fries every single daybut i have to try to be good every once in a while (the baked version is my definition of goodhaha) definitely give these a shot.
There's a garlic cheese fries sized hole in my heart that i need filled and by heart i mean stomach cut and fry potatoes, sprinkle with garlic salt and black truffle oil, chopped fresh parsley, and cheese cheese dip is possibly velveeta with beer cooked down with salt, pepper, garlic powder, onion powder (right through the shell), a. Slideshow single-page photo credit: dos chinos/facebookcom black pepper seasoned fries called crack fries are loaded with potato and cheese pierogi, wisconsin cheese curds, caramelized onions, bacon, and sausage gravy so french fries fit right in big enough for sharing, the kimchi fries come with sauteed onions, pork belly and. Place potatoes in a single layer on parchment paper bake 50 minutes, flipping halfway through and cooking until potatoes are crispy and golden brown add nut milk to achieve desired consistency add black pepper to taste remove fries from oven and serve with maple mustard sauce rosane oliveira, dvm, phd.


Lifestyle factors, such as diet, strongly influence the structure, diversity, and composition of the microbiome. While we have witnessed over the last several years a resurgence of interest in fermented foods, no study has specifically explored the effects of their consumption on gut microbiota in large cohorts. To assess whether the consumption of fermented foods is associated with a systematic signal in the gut microbiome and metabolome, we used a multi-omic approach (16S rRNA amplicon sequencing, metagenomic sequencing, and untargeted mass spectrometry) to analyze stool samples from 6,811 individuals from the American Gut Project, including 115 individuals specifically recruited for their frequency of fermented food consumption for a targeted 4-week longitudinal study. We observed subtle but statistically significant differences between consumers and nonconsumers in beta diversity as well as differential taxa between the two groups. We found that the metabolome of fermented food consumers was enriched with conjugated linoleic acid (CLA), a putatively health-promoting molecule. Cross-omic analyses between metagenomic sequencing and mass spectrometry suggest that CLA may be driven by taxa associated with fermented food consumers. Collectively, we found modest yet persistent signatures associated with fermented food consumption that appear present in multiple -omic types which motivate further investigation of how different types of fermented food impact the gut microbiome and overall health.IMPORTANCE Public interest in the effects of fermented food on the human gut microbiome is high, but limited studies have explored the association between fermented food consumption and the gut microbiome in large cohorts. Here, we used a combination of omics-based analyses to study the relationship between the microbiome and fermented food consumption in thousands of people using both cross-sectional and longitudinal data. We found that fermented food consumers have subtle differences in their gut microbiota structure, which is enriched in conjugated linoleic acid, thought to be beneficial. The results suggest that further studies of specific kinds of fermented food and their impacts on the microbiome and health will be useful.


Well, folks, I have made yet another dent in my ice cream list. It’s taken me a while to get out to Taraval, even though it really isn’t far at all. But you like to be able to hit multiple stops on these ice cream outings, and I finally had more than one reason to drive out into the Sunset.
This was a Paisley and Roy excursion, because we had to go in search of some good xiao long bao. (Shanghai soup dumplings. Roy had insisted that I try them on my recent trip to China, but sadly, I never found them, so I came all the way back to the United States to fulfill my Chinese food desires.) And, leaving ice cream behind for a moment, I loved the xiao long bao we found at Kingdom of Dumpling. Filling a dumpling with a bite-size bit of broth that then oozes out onto your spoon when you bite into it is genius, and I can’t believe I was ignorant of these little beauties before this weekend. So, in addition to the ice cream I’m going to mention, I also recommend Kingdom of Dumpling. Their salt and pepper tofu was darn good as well.
Now. On to the main event. Just a few blocks up from Kingdom of Dumpling is Marco Polo Italian Ice Cream. Fairly simple on the inside, I’ve seen this place crowded on warmer days (partly why it took me so long to go in and buy something.) Simple indeed, but if you’re looking for unusual flavors, you might be able to find them here. There’s durian (I’ve tried once elsewhere, cannot handle), taro (which I sampled and liked), mango, green tea, guava…you get the idea. I settled on a single scoop of red bean, which to me tasted a lot like coconut (the base of the ice cream? my imagination?) There were indeed tiny bits of red bean in the ice cream, but somehow it worked.
I probably wouldn’t make a special trip out to Marco Polo. I’m seldom craving red bean ice cream and there’s nothing flashy about the location, but seeing as I thoroughly enjoyed my scoop, I would definitely make this my dessert spot after a meal of xiao long bao (and perhaps some spicy green beans next time.) While most flavors were a bit too adventurous for some (Roy walked out empty handed), I give Marco Polo a solid thumbs up.
Marco Polo Italian Ice Cream 1447 Taraval St (between 24th & 25th Ave)


This is certainly not meant to be healthy dinner choice. However, it will be full of flavor and would even make a perfect “Cheat Day” meal. You have to try this savory twist on your basic baked potato.
Spicy BBQ Sauce
Regular BBQ Sauce
Pre Heat Oven to 425°
First Clean your potato
Pat dry with towel or Napkin
Poke some holes into your potato
Rub olive oil around the entire potato
Rub Salt on potato
After oven is done pre-heating, set timer for 60 minutes
Turn over potato every 20 minutes until 60-minute timer is done
Make sure your chicken cuts are not too thick, cut in half if needed
Rub salt and pepper onto chicken
Sprinkle enough chili powder so that chicken has a slightly red tint
Lightly graze regular BBQ Sauce onto chicken
Lightly graze melted butter onto chicken
Fire up your grill to 350°
Leave chicken on one side until cooked then flip (ONE TIME)
After chicken is fully cooked, shred the chicken
Heat oven to 350°
Cook Bacon until crispy
Finally, after all ingredients are ready to go, you fill your potato with your favorite fix-n’s!
Then you add the shredded chicken and crispy bacon pieces. Finally, you drizzle the top with your spicy BBQ sauce and eat up!


J.C. Bell and Jo Bell started the Bell Plantation in 1991 to help the American farmer earn more money by creating a consumer ready product with peanuts. The results: PB2 and Peanut Oil. PB2 has the exact same taste as the traditional peanut butter with one exception – 75% LESS FAT. One tablespoon has only 54 calories and it is completely natural- not added flavors or ingredients.
Let me just say, that I am ECSTATIC over this stuff. I add one tablespoon to Vanilla-Whey-banana smoothie or Chocolate Whey Protein Smoothie. Delicious. I add 1/4 cup to my Homemade Powerbar recipe and it tastes great! Also, just read that you can even add a tablespoon to your protein pancakes!! The website offers over 100 recipes to use the PB2! It is sold in stores across the US and online. It’s $3.99 a jar, same as regular PB. Love it.
You’ve got a recipe you’d like to try with PB2? What’s your favorite way to eat Peanut Butter? Fitarella not sure this stuff would go with marshmellow cream!


Events and festivals
Rendez-vous des saveurs Casino du Lac-Leamy
This delectable event brings together the finest chefs from the best restaurants, professionals from the culinary industry, in addition to showcasing local and seasonal products from the area. Excite your senses with an array of gourmet flavors, from here and afar, including a wide variety of wines. Participants can enjoy different activities such as culinary demonstrations by renowned chefs and tasting workshop with special guests. Even kids have fun learning about food via the event’s Mini-Academy.
The 2016 edition promises to be full discoveries with two new thematic evenings and hundreds of products to sample. Don’t miss the best wine and food show in town!
- Total access for the handicapped
- Accessible by public transport
- Restaurant on site
- Free WIFI
- Bus parking
- Paid parking
- Free parking


i-NJFD is proud to have partnered with our friends at Hungry Foodography. For two years in a row, Hungry Foodography has shared with us their mouth-watering portraits of food to inspire healthy eating worldwide.
Marko and Željka Dušak are the founders of Hungry Foodography. This husband and wife photography team has mastered the art of food. Their crisp, bright and moving images prompt an almost insatiable desire to eat healthy for 1 day and every day!
Marko shared with us a little bit about how Hungry Foodography began and his thoughts about the i-NJFD initiative.
1) When did you start Hungry Foodography and why?
My wife, Željka, and I started Hungry Foodography in December 2014. I enjoy eating food, and I know how to cook. I also know how to identify good food when I see it. I fell in love with photographing food, but developing the skill took some time. I was a wedding photographer for over ten years, and I started taking photographs of food as a hobby. Željka would prepare and arrange food, and I would take photos informally, not professionally. Gradually, our hobby became Hungry Foodography.
2) Your photographs feature food in all stages from its preparation to the time it is served. The food is often raw, being cut, cooking, and plated. You work in an amazing kitchen and own a unique collection of kitchen utensils and tools. Talk to us about how you developed your studio.
I came up with the idea of creating a vintage grandma’s kitchen to serve as a backdrop for the photographs. Željka and I spent time gathering the equipment we needed to achieve the look we were after. We bought a vintage refrigerator and a stove through an ad, and had them varnished. I found chairs, tables and kitchen cabinets at an old furniture store, and the owner had them redone to achieve the vintage look. When I photograph a chef for an interview or event, I now have in my studio a beautiful vintage background and everything I need to accomplish a sharp, hunger inducing shot.
A few months ago, we hosted a cooking event in our studio. We invited some of the best chefs in Croatia - specifically: Gregorio Mannucci, Priska Thuring, Pero Savanovic, Kristijan Matijevic, Martin Karabajic, Sanja Sajko,and Villiam Gasparini. We brought in fresh and healthy ingredients, and everyone had to cook something using only those ingredients. Mostly they cooked Mediterranean dishes, which - as I explain below - is typical Croatian fare. Having this amazing kitchen made an event like this possible. To see photographs of this event, click here.
3) How did you learn about photographing food?
First, I bought several books on food photography. I had to learn about light set up and the art of arranging food in a beautiful way. I’m a big fan of the Chicago food photographer Stephen Hamilton, and his “Who’s Hungry” magazine became a great source of inspiration to me. When I look at attractive photos of food, I always play with the lighting set up in the studio to try to achieve the same effect in my work.
4) For you, what has been the biggest challenge with photographing food? Also, what do you love most about it?
The biggest challenge for us is arranging the food – a good photo of a badly arranged dish won’t look delicious. The process of getting an attractive photo of food that makes people hungry as soon as they see it requires patience, creativity, and preparation.
Through my foodography, I tell the story behind the dish from start to finish. I want food to be seen naked, in its raw state. I then capture how it is prepared, seasoned, and cooked. Finally, I feature how the food is arranged on the plate. I love telling these stories and capturing the joy, hard work, and effort that go into preparing fresh food.
5) What are your thoughts on “junk food” and food generally? Why do you support i-NJFD?
Junk food, to me, is food with artificial additives, such as packaged food that isn’t fresh. Food at fast food restaurants, like burgers and fries, are also junk food. To me, the same food is not junk if I prepare it fresh at my home. When I cook at home, I buy quality matured beef or steak, I use plenty of organic vegetables and other ingredients, and vine olive oil. I believe that the quality of the food we eat is important because eating meat that has been processed cheaply or inexpensive packaged foods are not nutritious or healthy.
Before I started photographing food I didn’t know much about vegetables or different cooking equipment - like cooper dishes, cast iron pots and grills. Chefs that we have met have taught us many new recipes, made with vegetables and other healthy ingredients. Through Hungry Foodography, we started eating healthier because we started preparing more vegetables and fresh ingredients at home.
Food in Croatia is very important. It is a tourist country with beautiful coasts and seas. We are partially a Mediterranean country, so our food is also heavily influenced by the Mediterranean diet. We eat plenty of fish, pasta and tomatoes, like nearby Italy. We also eat truffles, mushrooms, and grilled meat, like burgers and steaks. We usually use extra virgin olive oil and we like to drink good wine. There are many famous wine makers in Croatia. We also produce great prosciutto and goat cheese.
Hungry Foodography promotes healthy eating every day through photographs of fresh food. I have been inspired to eat healthier through this work. I believe that through i-NJFD, people from across the globe can learn from one another about what is healthy food. Photographs especially can help communicate what foods are healthy - we can break language barriers through food photography. In this way, Hungry Foodography is part of this movement for healthy eating awareness across the globe.
We are proud to support and promote the i-NJFD initiative to eat healthy on March 30 and beyond!
You can view Marko and Željka’s work at - www.hungryfoodography.com - click here to visit their website!


“Food is our common ground, a universal experience.”
Been hankering to eat your way across the country on a coast-to-coast road trip but don’t have the time? Thrillist has the solution for you.
Whenever I visit a new location, I try to experience the local food delicacies. I want to enjoy the foodie spots and items that a local experiences. Well, Thrillist had the same idea. So this weekend it hosted the “Culinary Roadtrip,” which was a smattering of local delicacies at Siren Studios in Hollywood.
All of the delicious food and none of the driving? Let’s dig in.
Luke’s Lobster- Various locations, New England
I have determined that I love Maine Lobster. This stop at Luke’s Lobster featured a Maine Lobster Roll. The freshness of the huge chunks of Maine lobster piled on a split bun with a combo of toppings: mayonnaise, butter, lemon and their secret seasoning (which I believe contains some garlic). It was decadent. If you ate the lobster meat separately, it was great, but the whole sandwich together… well that was a game changer. The sweetness of the lobster paired perfectly with the warm bread and the savory butter. And Luke’s was not skimpy with the lobster meat! It definitely made me want to go to Maine and just eat lobster for a good long weekend.
Black Seed Bagels- New York City
I will admit, by the time I got to Black Seed Bagels, I was terribly full from all of the food. And I am not a huge bagel eater. But I forced myself to try the Sesame Seed Bagel sample.
I am so glad I did. The soft bagel, topped with a smoked salmon and dill cream cheese and cucumbers, was complex and flavorful. The crispness of the cucumbers paired perfectly with the salmon cream cheese. I was certainly glad I freed up some room to try the sample. A great New York bagel.
Sweetgreen- Washington D.C.
The only “healthy” food option at the event was the Rad Thai Salad from Sweetgreen. The salad was made of fresh, organic arugula, sprouts, carrots, shredded cabbage, cucumbers, and featured spicy sunflower seeds, basil, and a spicy cashew dressing. It was sweet and refreshing and a great change of pace for the dense food offered at other stations. Perfectly light and crisp for summer eating.
Georgetown Cupcakes- Washington D.C.
A tower of cupcakes and a blinged-out mixer were the first things that caught my eye at the Georgetown Cupcakes booth. With a wide selection of cupcakes to sample, I wasn’t sure which to pick.
That is, until I saw the Cookies & Crème cupcake adorned with Oreo cookies. The Madagascar bourbon vanilla cake topped with Oreo-infused buttercream frosting and Oreo bits on top. It was decadent. And the best part for Angelenos is that there is a location in Beverly Hills (along with other nationwide locations)!
Tony Luke’s – Philadelphia
A foodie tour of the country requires a few key items. One such item is the Philly Cheesesteak. The roll was delicious. I could have used a little more cheese (we know how much I love cheese), but the peppers on the side were a nice, spicy touch for an authentic Philly. It was savory and densely packed with meat. It was the first item I sampled and it definitely set the tone for the entire event.
Gino’s East- Chicago
Another required item at a foodie roundup: Chicago-style, deep dish pizza. Tasty. Fantastic. Filling!
I tried all three different types: Chicago Fire, Spinach Margherita, and Meaty Legend. My personal winner: The Meaty Legend. Thick Chicago style topped with Canadian bacon, bacon, pepperoni, and Italian sausage. It immediately transported me home. The buttery crust, the rich, thick sauce… it allowed people to experience what Chicago pizza is all about. It was definitely a little slice of home.
The first thing I saw at this stand was the meat-piled sandwiches on a stand that said “Pig Out.” Upon checking out the menu, I saw that the sandwiches were Griddled Mortadella sandwiches. I had no idea what that was, so I asked the chef. He explained that it is a cured pork, almost like bologna, but thin sliced. The sandwich was adorned with provolone, “Mama Lil’s Peppers,” and mustard aioli.
The sandwich was salty and dense. It was so rich and piled high with meat, I couldn’t even finish eating it all!
Stumptown Coffee- Oregon
I am not a coffee drinker, but I tried the chocolate milk chilled coffee at Stuptown Coffee from Oregon. The combo of chocolate milk (which I love) and coffee was unique so creamy, and the coffee really brought out the chocolate flavor. They also offered a Nitro infused chilled coffee. I know good coffee comes from the Northwest, and this was definitely good coffee.
There were a few additional vendors there that rounded out the group. Spendrift Seltzer and Soda out of Boston featured flavored seltzers with no calories, and the juices have fresh squeezed juices. The Orange Mango sparkling soda was light and refreshing, and the crowd favorite, as they ran out! And the cucumber seltzer water was like sparkling spa water. Route 11 Potato Chips were kettle cooked and the dill pickle flavor was tangy. And Boxed Water was super dope! Instead of having bottled water the company boxes the water as a more sustainable option. And before we left we got a spin art record from 97.1 AMP Radio.
Thrillist’s Culinary Roadtrip was a great event that allowed Angelenos to experience the tastes of other regions from across the country, from the comfort of home. Genius! I give it an A+.


With a lot of health food recipes I've seen, there's a call for other exotic ingredients to go along with the weird grain that may themselves be expensive. Like, what the hell is halloumi? Where am I supposed to get it? This recipe, aside from the millet itself, uses very common ingredients that you probably have on-hand. So, give it a try:
|The fritters (left) as part of a bento.|
1 cup dry millet
2 cups water
1 bullion cube (either chicken or vegetable flavor)
1 medium onion
1/2 cup spinach, frozen
minced garlic to taste
pinch of salt
mozzarella cheese (optional)
1. Cook the millet using the two cups of water and the bullion cube. I have a rice cooker so I used that and set it to the "brown rice" setting. If you don't have a rice cooker, use the directions on the back of the packaging or online directions if you bought in bulk.
2. Lay out the millet in a sheet to cool off -- about 30 minutes
3. While that's happening, dice your onion as small as you can. Thaw your spinach and break it up into pieces.
3. Crack open three eggs into a large mixing bowl and beat until mixed. Add the millet, onion, and spinach, and mix well. Then add the garlic and salt.
4. Add the flour a tablespoon at a time until you find that the mixture just sticks together well enough to form patties. They don't have to be big patties, about the size of a bottom of a drinking glass.
5. Heat up some olive oil in a pan with a lid on medium-low heat. Add the patties, making sure they don't touch, and cover, cooking for 5 minutes. Uncover and flip the patties over, cooking for another 5 minutes
6. Stick a fork in 'er, she's done. Sprinkle with mozzarella cheese if desired. These keep a few days in the refrigerator.


Food and drink
Treat yourself to some of the gourmet local food and drink products on sale at Les Ilates
Come and sample some of the Ile de Ré’s fabulous local culinary specialities. To really get your taste buds tingling, the campsite offers a range of high-quality local food products. You’ll find our selection of gourmet Ile de Ré products on sale at reception and in our onsite shop (from 15 June).
A range of delicious artisan jams , imply bursting with fruity flavour, made by Les Confitures du Clocher, a family-run business that has been making jam on the Ile de Ré for 20 years. What better to spread on your baguette at breakfast this holiday?
You may not know it, but Ile de Ré’s 1600 acres of vineyards produce a range of vins de pays – white, rosé and red – which make the perfect accompaniment for fish, sea food and grilled meats. Why not discover the secrets and savoir-faire of the local wine producers at the Cave Coopérative des Vignerons de l'Ile de Ré?
Salt, or “white gold”, the island’s most famous local product, is harvested from the salt marshes that line its coast. Come and sample the real taste of nature at Esprit du Sel which sells grey sea salt, Ile de Ré “fleur de sel” and many other products besides.


The food bank is a critical resource in most communities, providing free food to people in desperate need. A food bank may supply everything from canned items to fresh vegetables. However, there are generally strict limits on what they are authorized to distribute and how often individuals receive food packs.
Especially in this pandemic, food banks play a significant role in helping the people in need to have a nutritionally balanced meal. This article will discuss what makes food banks essential and what services you can benefit from.
Why Are Food Banks Important?
Food banks work to meet the needs of their communities by soliciting, receiving, storing, and distributing a sufficient supply of perishable and nonperishable food. They also demonstrate a commitment to the principle of nondiscrimination by accepting everyone in dire need, no matter their skin color, racial origin, religious background, or social status.
On the other hand, hunger knows no bounds, posing significant problems in high- and low-income countries. According to the World Food Programme, more than 795 million people worldwide suffer from hunger, accounting for one in every nine people on the planet. In India, one in every six people suffers from hunger, but in the United States, one in every eight individuals, including one in every six children, is in great need of food assistance.
It is vital to have food banks since not everyone has the financial resources to buy food independently. They contribute to the repurposing of food that would otherwise go to waste and provide food for low-income communities that lack the resources to get their food supply.
What Services Do You Get from a Food Bank?
What a food bank provides is likely something you have never considered before if you have never gone to one back. A typical food bank distribution includes food that has passed its sell-by date or food that would be thrown away in a grocery store setting but is still consumable. Even though the meal does not seem pleasant, it is edible and may be a lifeline for a family trying to make ends meet in difficult economic circumstances.
Food banks often provide a wide range of services, including food distribution, education, advocacy, and community development, amongst other activities. They may also give additional services, such as clothes or furnishings. Everything is dependent on the food bank and the services it provides to the local community.
Most of the time, food banks will provide a food package containing canned foods, pasta, cereal, and other shelf-stable items. In this category, fresh fruit, meat, and dairy goods are included to be sorted and packed for distribution. Everything is dependent on what is available at any given moment and what the food bank is permitted to distribute.
As well as providing disaster relief packages, many food banks also offer additional services such as toiletries, sanitary products, and newborn needs, in addition to providing emergency food packages.
Because of the present restrictions placed in place to aid in preventing the transmission of coronavirus, much of the way food banks function has had to adapt to comply with social distancing and other health protocol requirements. However, it is clear that they probably need our assistance more than ever.
How Does Food Get to These Agencies?
Food banks get donations from various sources, including manufacturers, grocery shops, and even private individuals. Donations in cash are also very beneficial to the food banks to continue operating.
Many perishable and nonperishable foods are donated to the food bank by manufacturers, distributors, retailers, brokerage firms, food drives, farmers, and individuals. In collaboration with the state association of food banks, the produce sector provides regular gifts of fresh, locally grown, and seasonally available fruits and vegetables to those in need.
A lawful donation of food and cash from the United States Department of Agriculture (USDA) is made to the various food banks in collaboration with the Commodity Supplemental Food Program (CSFP) and The Emergency Food Assistance Program (TEFAP). Aside from these organizations, many non-government institutions extend their help by donating monetary aid and sending their people to volunteer.
How Do You Get Food From a Food Bank?
What a food bank provides is likely something you have never considered before if you have never gone to one back. Most of the time, food banks will provide a food package containing canned foods, pasta, cereal, and other shelf-stable items. Food banks may also include fresh fruit, meat, and dairy goods in this category. Everything is dependent on what is available at any given moment and what the food bank is permitted to distribute.
If you need food from a food bank, the fastest and most convenient approach is to contact through phone or personally the nearest Citizens Advice. It has a representative that will give you a voucher that you may use to get an emergency food package from your local food bank.
To talk with someone about food aid resources available in your area, you may dial 2-1-1 and ask for help. Most locations, but not all, provide 2-1-1 phone assistance, but for sure, there is always a food bank anywhere. You may also contact your local food bank to get a list of food distribution centers in your county.
Food banks, which give free food to people in need, are an essential part of most communities’ well-being. Food banks depend on contributions from manufacturers and people to keep their shelves supplied. It only means that food banks need everyone’s help for food assistance and monetary aid to continue their advocacy to feed the hungry.
The Second Harvest of the Greater Valley is here to establish a collective effort for the hungry communities. If you want to spare a little of your time to volunteer or share any goods as a donor, you can make us a bridge to relay your blessings to the people who need them. Contact us now to learn more about what and how you can help.


A vegetable recipe shared by a fellow teacher became an instant hit when I tried it out for my folks. Henceforth, it is being made in my home at regular intervals. The combined seasoning of olive oil, garlic cloves, and roasted red pepper flakes that are integral in the preparation of the dish create an aroma that is very inviting. Before I keep anyone guessing about what vegetable I am talking about, let me reveal that it’s that bright green plant from the cabbage family: the broccoli!
The story is more than 2,000 years old with its origin in the northern Mediterranean. Broccoli has been commonly consumed among Italians since the time of the Roman empire.
I was not at all excited when I first tried out broccoli. But tastes, as they say, are always acquired, and over the years, I have started liking it. Of course, my preference is also reinforced by the fact that broccoli qualifies as one of the healthiest veggies that supplies heaps of nutrients while providing few calories.
During my twenty-three and a half years in India, I had never tasted broccoli. I am confident that the number of people who even knew about its existence was just a handful. The vegetable was not cultivated in the country till the early 90s. But surprisingly, what we witness today is a broccoli boom for the rural economy. So how did an exotic vegetable make its inroads in India?
The first seeds of broccoli were brought all the way by Jitendra Ladkot from Kenya around 1990 when the Gulf War was in progress. Born into a farming family, he started broccoli cultivation in his farm in Pune. Fast forwarding to present times, we see broccoli being grown on an extensive scale in different parts of the country. Foreseeing the favorability of the winter weather in Jharkand for broccoli cultivation, 150 farmers in 2017 underwent intensive training to grow the vegetable. It was perceived as the new money-spinner. And what essentially creates the record is that India is the second largest producer of broccoli after China!
The fact that broccoli is America’s favorite vegetable is official. An open-ended survey was conducted by vegetable brand Green Giant from April 20 to May 4 of last year to determine which vegetable was preferred in each state and the United States as a whole. Of the close to 4,000 veggie fans who responded to the survey, broccoli emerged as the winner in almost half of the states.
Who would think that broccoli has the potential to be the talk of a nation? Till recently, I was totally unaware about its interesting history. It’s rather intriguing how broccoli has become a political hot potato in the United States and has been the topic of controversy several times. While Thomas Jefferson, the third President was a broccoli enthusiast and imported seeds from Italy to plant on his estate in 1767, forty-first President George H.W. Bush had a bitter hatred for it and banned it from Air Force One. An amusing quote from him runs, “I do not like broccoli…. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States, and I’m not going to eat any more broccoli!”
As the wives of future US President Bill Clinton and Vice President Al Gore, Hillary Clinton and Tipper Gore headed the “Let’s put broccoli in the White House again” campaign in 1992. During a presidential visit to Mexico in 2001, George W. Bush gave a thumbs-down to the broccoli of President Vicente Fox. But a diametrically opposite reaction was given by his successor Barack Obama when he named broccoli as his favorite food in the annual Kids’ State Dinner hosted by his wife Michelle and attended by the winners of a competition that was conducted to design a healthy lunch recipe.
As I wind up this green tale, it’s worth reflecting on the health benefits of consuming this vegetable. Broccoli is a great source of vitamins K and C, a good source of folate (folic acid), and also provides potassium and fiber. An increasing intake decreases the risk of obesity, diabetes, heart disease, and overall mortality. Health studies have suggested that sulforaphane, the sulfur-containing compound present in broccoli, gives it a cancer-fighting power.
As much as this post on broccoli sounds like a paean to a revered member of the Brassica Oleracea species, it is not. It is simply the product of a random desire to research facts about a vegetable I was introduced to in my adulthood. Going green with envy is certainly not a positive trait, but there are wholesome plusses in discovering tidbits and going on a journey to incorporate green food in our diet that will help to lead life the healthy way!
nice interesting read ..unique topic to ponder about!
Thanks so much for the kind feedback 😊🙏
Thanks, Rashmi! I learned a lot about one of my favorite vegetables! I recently found a frozen broccoli dish at the Honeybaked Ham Store that I could literally eat every day, I think!
I am so glad you liked the write-up! Thanks so much for your comments 🙏
Nicely put !
Interesting things I did not know about the broccoli
Thank you for taking the time to read 🙏Yes I too came to know so many facts just recently 😊
Very informative and though I do not love broccoli I would now make it an integral part of my diet
Thank you for reading the piece 🙏 Who knows? You might start liking the vegetable 😊


Culinary Exploration is a fun and unique class that gives toddlers the opportunity to practice independence and food exploration. Each session begins with bunnies taking a seat at their designated food preparation station — complete with an apron, chef’s hat, cutting board, and toddler safety cutlery. Then we dive into exploring and tasting the spotlight breakfast foods of the day. Bunnies get to practice cutting their own food, which in turn fosters confidence and encourages even the pickiest eaters to try new flavors. Throughout the class, the head chef will lead grownups in a discussion on topics such as introducing table manners, navigating picky eating, sharing food experiences, and more.
As a safety precaution, we ask that each family brings their own foods to use for the class. The schedule below outlines the theme for each week and the foods to bring. You are welcome to substitute foods based on your child’s food preferences or simply to what you have available already at home! If your child has a food allergy, we recommend avoid classes that list any foods they are sensitive to, since other child will have those items in class. Click here to view the schedule to see upcoming classes and to sign up for Culinary Exploration.
Toasts of the Town
Toast, spreadable topping (butter, cream cheese, or jam), banana, blueberries
Three vegetables of choice. We recommend bringing a full, uncooked version of the vegetable, as well as a steamed version of the vegetable, so we can discuss what the vegeteable looks like in the garden and how it looks once we cook it. For example, a raw carrot and steamed carrots that we can cut during class. Bring the cooked vegetables uncut so we can use our chef skills during class to cut, mash, etc. Veggie ideas include carrots, zucchini, squash, tomato, broccoli, peas.
English muffin, avocado, cucumber
Celebrating our Independence with Red, White, and Blue
Croissants or bread of choice, strawberries, blueberries, yogurt
O is for Orange
Orange slices, steamed carrots, baked or pureed sweet potatoes, salmon
Croissants, cheese, grapes
Bread, jam, sunflower butter or similar (please do not bring peanut butter as we are a peanut free facility)
R is for Red
Strawberries, Watermelon, Beets
Banana "Sushi" – Special note: For ages 1 year and up as this recipe includes honey
Banana, honey, crunchy topping of your choice (chia seeds, shredded coconut, granola, cereal)
Stop by our beautiful and historic studio, located in downtown Chamblee, just outside of Atlanta and only a 20 minute drive from Midtown, Buckhead, Decatur, and Alpharetta. We offer drop-in classes every day of the week, as well as 8-week Small Groups, seasonal events, and weekly support groups. Our studio is available to rent for birthday parties, baby showers, and photoshoots.
"This Insta-ready studio is dazzling and the perfect spot for your littles to engage in real sensory activities and for you to connect with other parents in a similar phase of life without feeling overstimulated. The studio is clean and elegant and designed with the new parent experience in mind."
Subscribe to our newsletter for $5 off your first class at The Bunny Hive! Plus, you'll be first to know about upcoming events, new classes, and more!


We are well known for the best Pakodas in nagpur. Santosh Pakodewala is well-known for its moong pakodas and bread pakodas served with dahi and a special imli and khajur chatni. Almost 1000 people visit his kiosk every day to relish pakodas.
Making way for a hearty meal is Santosh Pakodewala in Nagpur. Established in the year 2012.
Santosh Pakodewala at Narendra Nagar makes sure one has a great food experience by offering highly palatable food. The restaurant welcomes guests allowing diners to relish a scrumptious meal between the functional hours.
ALWAYS FRESH & DELICIOUS FOOD Our Foods is dedicated to providing the highest quality of pakoda to its customer along with highest degree of service.
We create your favorite taste.
Taste created for a healthy lifestyle.


This is a foodie post….
I picked up this recipe over at The Chatter Blog (all credits go to the wonderful blogger there) many weeks ago. The recipe itself was in a comment to a post in that blog, which I had a hard time finding to link to in this post. I just did a copy-paste-print job when I got the recipe; the original comment/recipe is at the end of this post.
Here’s my version:
(About) 1 cup honey
(About) 1 cup peanut butter
1 cup Hershey’s unsweetened cocoa powder
(About) 1/2 cup corn flakes
(About) 3/4cup instant oatmeal (Allergen note: Oatmeal used was not gluten-free. I’m currently reviewing an eBook about gluten- and dairy-free meals and this dish was done before said review started.)
A few drops of olive oil (for the baking dish)
I had more than a cup of raisins the days before I made this but my youngest son managed to finish it all off before I could make the Mamo bars, it would have been great to have them…
The ingredients are just estimates because I didn’t want to use so many different cups to measure each and have to wash them all up later, too.
How to make it:
- Boil the honey then add peanut butter.
- Stir the mixture until it looks creamy. My peanut butter had a few nuts in it so it didn’t look too smooth, which was what the original recipe called for.
- Add the oatmeal and corn flakes. Then add the cocoa powder. (This is where I changed it just to make the sure the oatmeal gets cooked). You can add the raisins or whatever else you might want to put in now. You got to do this bit quickly because it gets really sticky and hard.
- Smooth out the mixture in a baking pan or dish. I didn’t spray the dish I used because I didn’t have any on hand. Instead I used a little olive oil so it wouldn’t stick.
- I let the mixture cool – this is where I finally followed the original recipe. But I think you need to cut it into chunks before it cools completely. I discovered it couldn’t be sliced very easily once hardened.
Prepare thyself. This yummy sweet treat will give your jaws (and teeth) a work-out!
The whole family loved it and has asked me to make it again. I hope you’ll enjoy it, too.
My next dish to try in the coming weeks: Mustang Koji’s Tiramisu Mechanic Style….
And this is the original Comment-Recipe from The Chatter Blog:
Everything is “1 CUP”. But I double it and put the mixture in a cake pan. Cool it. Then cut it.
1 cup honey
1 cup peanut butter
1 cup cacao powder
1 cup of other stuff to add (craisins, rasisins, whatever you like)
Bring honey to a boil. Add peanut butter. Stir until smooth and creamy. Turn off heat and quickly add cacao powder. Stir it in, mixing in other ingredients at the same time is easier.
It gets VERY stiff.
Make sure the pan is sprayed. Add the mixture. Smooth it out. Let cool.
When it is cool I always flip on to a cutting board. Wipe off the spray with a paper towel. Then cut in to little chunks.
Thank you so much Colleen for sharing this!


There's no denying Jinder Mahal's massive stature, a marvel of an athletic specimen that fits the WWE's love for muscular main eventers.
Mahal might be the most lean and muscular talent on the WWE roster, going through an incredible physical transformation that helped push him to the top of SmackDown Live. His title victory at Backlash was controversial, but it's also created an undeniable buzz.
Mahal's been under scrutiny since, with fans alleging there's no way he naturally became the muscular mammoth he is today without help from performance enhancing substances. Jinder's made it clear he's passed every drug test, and revealed what really helped him transform his body.
Sometimes it's as simple as monitoring what you put in your body to fuel it, and Jinder overhauled his diet. He credits a revamped nutrition plan that kept him eating clean and consistently as the biggest thing that helped him.
“I actually started being more consistent with my meals. Before when I was hungry, I would eat a big meal and then not eat for a couple of hours. Maybe have a snack. But what I do now, what’s made the biggest change in my physique, is I eat every two hours," Mahal told Mick Rouse of GQ magazine in an interesting profile of the WWE champion.
"I eat the same portion meal—about 350 to 400 calories, about 30 grams of carbs, and 30 to 40 grams of protein. I eat a meal with that same breakdown every two hours."
Mahal taking his nutrition serious sounds about right, especially considering how the meal prep service he uses gave him a hero's welcome when he first returned to pick up his food with his freshly won WWE title draped over his shoulder:
As for his meal and workout plan, here's the blueprint for those wanting to not let their diet hinder them like it had for Jinder.
"The first thing I do when I wake up is cardio on an empty stomach. I’ll just drink water or maybe I’ll have a black coffee with no sugar, and I’ll do about 25 minutes of cardio, six days a week... Right after I do that I have my first meal, which is usually one packet of oats and two scoops of whey protein isolate. I just dump the oatmeal right into the protein shake and mix it with water. I’ll also have one banana. That’s meal number one.
“About an hour after that I get my workout in. I’m training for about an hour and a half. I do about 30 minutes of stretching and then right after that workout I eat another banana, a packet of oats, and a few scoops of protein for my post-workout meal. An hour after that is when I start my regular meals. With the meal prep company, it makes it so easy and it’s a different variety every meal," Jinder said.
If you want to get massive muscles and a lean physique, prepare to eat a lot of oats all day long.
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