Make Smoothies For Weight Loss Incredible Health!
This is hands down the best, healthiest, safest, most satisfying diet I’ve ever found to help you blast through fat and reach your goal weight.
The Smoothie Diet was created by Drew Sgoutas, a Board Certified Health Coach and Nutrition Expert.
The plan is simple. For 21 days, you swap out two of your three meals with delicious, hearty, nutrient-dense smoothies. That’s it.
You can still have snacks and one whole food based meal throughout the day, and you won’t have to stress about planning them since the Smoothie Diet guide includes sample meals and snacks (plus vegetarian options).
If you choose, you can use a “flex day” every week where you just eat three healthy, meals (they’re all spelled out inside the Smoothie Diet). This way, it’s very convenient.
Collectively, Coach Drew has helped his Smoothie Diet community lose more than 40,000 pounds – and KEEP THE WEIGHT OFF.
Here’s a breakdown of what you get with The Smoothie Diet
36 delicious, filling smoothie recipes to help you blast through fat and lose weight, consistently, without feeling deprived
Weekly shopping lists to make it simple to stay on track
A 21-day rapid fat loss plan that tells you which smoothie to have when for maximum results.
Smoothie making tips and prep guide so you can be prepared (and not reach for sugar when 4 p.m. cravings hit)
A 60-page guide to tell you everything you need to know to succeed on the program.
A Quick-start guide to make it easy to begin
A 3-Day detox plan (this is optional) to help you drop the first few pounds asap
Why is the Smoothie Diet so effective?
Weight loss is 80% diet and 20% exercise. This Smoothie Diet cuts out all the awful foods that are making you gain weight while boosting your metabolism, cutting your cravings, and reducing your caloric intake (without ever leaving you hungry).
Plus, the Smoothie Diet is insanely convenient. Convenience is the single biggest factor that leads to diet success or failure. If something is hard, you’re unlikely to stick with it. If it’s a breeze, then why wouldn’t you follow through?
The best thing about the Smoothie Diet is that it helps you KEEP LOSING WEIGHT even after the 21 days are over. Many of Drew’s clients choose to swap out one meal per day with a smoothie for a few more weeks or months. And since it’s already a habit and you already love the smoothies, it’s easy to keep going until you hit your goal weight.
Whether you want to lose 10 lbs. or 70 lbs., you’ll be able to make it happen with The Smoothie Diet.
Weight loss stories are everywhere nowadays, but this is one you have to see to believe.
It’s literally going VIRAL.
Amanda had tried everything to lose weight, but after having her second son, the weight wasn’t coming off. She tried all the popular plans like Weight Watchers, Jenny Craig, even some crazy fad diets from Doctor Oz…
But Nothing Worked! (We’ve all been there right?)
Until she discovered an enjoyable way to lose weight that fit right in with her busy lifestyle. It was so easy that ANYONE could do it.
Amanda has used this method to lose over 70 lbs. AND keep ALL the weight off!
This one video will change the entire way you look at weight loss.
The other day, I wrote to you about the Smoothie Diet, Coach Drew Sgoutas’ 21-day smoothie-based diet program.
I know this is all new to you, so I want to help you decide if this is the right program for you.
Here is just a tiny fragment of ways that The Smoothie Diet is different from other weight loss programs.
It’s No Miracle Diet
The Smoothie Diet is a sustainable, healthy eating plan that allows you to lose weight over 21 days, and gives you the option of either continuing on afterward or returning to all solid meals. This diet is not a fad or a trick. It’s easy to follow and anyone can do it.
It was MADE for busy people
If you’re busy, then you’re about to fall in love with a diet (yes, you read that correctly). As long as you can set aside about 20 minutes to make the smoothies in the morning, you’ll have all the time you need to make this diet work for you.
It’s easier than pie (and also kind of tastes like pie?)
All the recipes are super easy to follow and made with ingredients you can find in any grocery store. (And yes, they’re decadent and delicious!)
You don’t have to give up food
This isn’t JUST a smoothie diet. You drink 2 smoothies every day, but you still eat a whole healthy meal and snacks every day (samples are provided in the Smoothie Diet guide). If you need or want a break, you can add in a flex day every week and just eat regular foods (following the included Smoothie Diet guide). This flexibility makes it easy to manage, even if your schedule is unpredictable.
You get WAY MORE than just fat loss
In case losing 10, 20, 45, or 70lbs of stubborn fat isn’t enough for you, you also get all kinds of other incredible benefits from the Smoothie Diet. People who complete this program also experience:
Boosted energy (you won’t even need your coffee anymore – though you can still drink it because coffee is wonderful)
No more “brain fog” so you can watch your productivity soar!
Healthy, dewy, glowing skin (Hello Instagram-worthy selfies!)
A permanent end to annoying belly bloat
Cozy, amazing deep sleep so you can launch into each new day, alert and happy
And most importantly, you can lose as much weight as you want!
I can’t tell you exactly how much weight you’ll lose on the Smoothie Diet, because it will depend on a lot of factors, but one of Drew’s clients (Amanda) used the Smoothie Diet after the birth of her second son and lost 70 lbs (she started with the 21-day plan and then kept going for a few months by following Drew’s tips). Another client, Dawn, lost 14 lbs in the 21 days. So, while there is no specific number, you can be sure you’ll lose weight and love the process.
The reason I’m such a big advocate for the Smoothie Diet is because of the absolutely phenomenal results that Drew’s clients have had – all with nutritious, easy to make, delicious and affordable smoothies.


Beer and a pot of mussels — a classic Brussels Duo, a gastronomic attraction in Belgium. But in Moscow, it is still not so easy to find a place where both seashells and beer will be at the same level. However, if you are interested in where to eat mussels, we know the answer: at the Lambic Brasserie in Bolshoy Cherkassky.
Our menu includes five types of the best mussels in Moscow — according to the flattering opinion of our guests. We cook the shells in tomato sauce, sauce béarnaise, bisque and Roquefort. A kilogram will cost you 2,400 rubles, and 500 grams — 1,400 rubles. In addition, we bake mussels with cheese and give them for 690 rubles.
When serving with mussels, the freshest baguette and French fries are supposed, and a glass of your favorite beer is strictly recommended. Fortunately, there is a lot to choose from — there are all sorts of options on the map, from cherry Creek to light unfiltered. And if you are concerned about food peering, our beer sommeliers will be happy to tell you how to combine your favorite mussels with beer. And the question of where to eat mussels in Moscow will be resolved once and for all.


Xiaoding GUO, Yizhi XIE, Zhaodong JIA, Peiyong MA, Xiaofeng BIAN Institute of Food Crops, Jiangsu Academy of Agricultural Science, Nanjing 210014, China
Institute of Food Crops,Jiangsu Academy of Agricultural Science;
The pathogen and characteristics, infection cycle, occurrence regularity and damage symptoms of sweet potato stem nematode disease were introduced in the paper. Moreover, the comprehensive prevention measures were put forward, including plant quarantine, agricultural control and chemical control. The study provided certain basis for reducing damages of sweet potato stem nematode disease and improving yield and quality of sweet potato.
Sweet potato stem nematode disease; Infection cycle; Occurrence regularity; Damage symptoms; Prevention and control, China
To explore the background and basis of the node document
Documents that have the similar content to the node document


With their history of bold flavors, unique toppings, and wholesome ingredients, Pinkberry is known for their dedication to froyo innovations. Now, they’re offering a new twist on the milkshakes we know and love. If you’re craving something new, check out their frozen yogurt smoothies. With all the sweetness of a milkshake but made with the goodness of yogurt, these tasty treats are available at your neighborhood Pinkberry!
Delicious & Good For You, Too
Like the rest of their menu, Pinkberry’s frozen yogurt smoothies are available in exciting flavors like Chocolate Banana and Strawberry Pomegranate. Plus, they’re made with only the freshest kosher ingredients so that you can enjoy this sweet treat guilt-free. Don’t forget to also try their Greek yogurt smoothies, available in even more delicious flavors and packed with 11 grams of protein.
Visit Your Local Pinkberry Today!
Stop by neighborhood Pinkberry and try one of their frozen yogurt smoothies or Greek yogurt smoothies today! For a complete list of their froyo flavors and toppings, check out their website.


March 16, 2022
Tzu Chi hosts veggie buffet for a cause
By Joy Rojas
If Auggie Yap Suratos’ first-time visit to the Buddhist Tzu Chi Campus (BTCC) in Sta. Mesa, Manila, was memorable, it was because the experience was a true treat to her senses. Upon entering the gate of BTCC, she was instantly overwhelmed by the sight of the sprawling compound, well-maintained gardens, and oriental-themed architecture and accents.
“I was amazed,” she gushes. “I felt like I was in a Buddhist temple in Taiwan.”
But it was Tzu Chi Foundation’s vegetarian buffet for a cause that tickled her taste buds. Held on March 6 at the BTCC coffee shop, the fundraising event saw guests feasting on a colorful and tempting spread of green salad, Vietnamese roll, cream of mushroom soup, roasted cauliflower, grilled king mushrooms, polonchay, olive leaves rice, and vegetarian versions of tempura, Peking duck, kung pao, and futomaki. Fresh fruits and an assortment of cakes and desserts were among the sweet selections.
“Everything was really delicious,” says Suratos, owner of Vegan Grocer, a one-stop shop of vegan food products. “It’s vegan-friendly so we were able to eat everything. You could feel the energy is really clean. It’s prepared with love.”
Kristine Lim, another first-timer at Tzu Chi, was thankful to be able to join the event. “I love the food and everyone there. The place is wonderful with a lot of positive vibes. In the future, I hope to be one of the volunteers. I’d be very happy to meet new people and explain to them what it’s like to be vegan and go plant-based.”
Tzu Chi Foundation founder Dharma Master Cheng Yen is a life-long vegetarian, a reflection of her immense love and respect for all sentient beings, including animals. “If more people would adopt a vegetarian diet, fewer animals would need to be raised, kept, and killed for food, which would reduce pollution,” she says. “This would lighten the burden of the Earth. All living creatures deserve to be cherished and protected.”
Maintaining a plant-based diet is also good for one’s health, she says. “Many doctors in our Tzu Chi hospitals in Taiwan have switched to a vegetarian diet, and they remain strong in body and sharp in mind.”
Suratos, a practicing Buddhist and vegan, thinks Tzu Chi’s vegetarian buffet for a cause “is a great avenue to spread the teachings of Master Cheng Yen to have compassion for all sentient beings. I really believe we have to help the animals, liberate them from their pains and sufferings by eating plant-based food one meal at a time.”
““Killing them is not being loving or kind to them,” avers Lim, a vegan Christian artist. “We are supposed to be their stewards.”


About My Bite
Unveiling the Culinary World, One Recipe at a Time
Welcome to My Bite! We're thrilled to have you here in our corner of the internet where the art of cooking takes center stage. Let us take you on a flavorful journey, where your inner chef is the star. Whether you're a seasoned pro or just starting to explore the world of cooking, My Bite is your kitchen companion, and we can't wait to share our passion for food with you.
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At My Bite, we are more than just a team; we're a family of culinary enthusiasts who share a common love for the kitchen. But let's dive a little deeper into the essence of My Bite:
Our Company: My Bite
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Our primary focus is to share recipes that not only tantalize your taste buds but also empower you with detailed nutrition information. We believe that food should not only be delicious but also nourishing. Therefore, each recipe you find on My Bite is crafted with care, and we provide you with the nutritional details you need to make informed choices.
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Behind the scenes, there's a passionate team of culinary enthusiasts who are dedicated to bringing you the best of the culinary world. We're a diverse group, each with our own unique background and expertise, but we share a common love for food and a commitment to sharing our knowledge with you.
Our mission is simple yet profound: we aim to create a platform where anyone who wants to cook can do so in a fun and intuitive environment. Cooking should be a joyful experience, not a daunting task. My Bite is here to demystify the art of cooking, break down barriers, and empower you to create delicious dishes in your own kitchen.
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Get ready to embark on a culinary adventure with our diverse collection of recipes. From quick and easy weekday dinners to elaborate feasts for special occasions, we've got it all. Our recipes are thoughtfully curated to cater to a variety of tastes and dietary preferences.
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We understand the importance of making informed choices about what you eat. That's why we provide detailed nutrition information for each recipe. Whether you're counting calories, tracking macros, or just curious about the nutritional value of your meal, we've got you covered.
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This is definitely the Cadillac of all mac ‘n cheeses – tasty pillows of potato and parmesan gnocchi coated with a creamy, mild cheese sauce and topped with crisp goodness? Enough said.
Click here for the recipe featured on my own website!
Please visit deliciouslydelcassified.com
This Italian comfort food always hits the spot… hot, or cold the next morning (is that so wrong?). There are so many things you can do with this dish to personalize it to your taste, consider it a blank canvas.
- 1 lb. Rigatoni
- 1 small (15 oz.) container Ricotta cheese – approximately 2 cups
- 2 cups Mozzarella cheese, grated
- 1 cup Pecorino Romano (or Parmesan) cheese, grated
- 1 egg, beaten
- 2 1/2 cups Robust Red Sauce (approximately 5 ladles full – or as much as you desire)
- Fresh veggies (broccoli, zucchini, artichoke hearts, red peppers, black olives)
- Ground beef or turkey; sausage (brown the meat separately and add it to your sauce)
HOW TO MAKE IT
- Cook your pasta a minute less than ‘al dente’ – you want it to be too hard to eat, but somewhat cooked
- Strain the cooked pasta and return to the same pot – stir in the ricotta cheese while the pasta is still hot
- Add in the beaten egg and mix well
- Pour in at least 1 cup of mozzarella cheese (you can either save the rest for topping, or cut it off there)
- Add in 1/2 cup of the pecorino romano (or parmesan) and save the rest for topping
- Pour in the sauce and mix well – you want the mixture to be pretty wet because it will absorb in the pasta when it cooks in the oven
- Pour the cheesy pasta into a large baking dish and top off with desired cheese(s)
- Bake at 350°F for 30 minutes (covered with aluminum foil for 20 minutes and uncovered for the last 10)


Friday, April 10, 2009
Ignore the dreary lighting and gaze, if you will, on the stickly glaze on this cake. yum.
We needed a cheer-me-up during all these April Showers and turned to an old favorite - Orange Poppyseed Cake from Cottage Living. It is so yummy and if you keep it in something airtight it keeps for a week. Maybe more but we always eat it before then, it's especially nice toasted for breakfast with a cup of tea. We used buttermilk from our most recent batch of butter but I still have so much buttermilk in the freezer I am going to have to find more recipes that include it beyond pancakes!
Miryam wanted to use some candles that were in the drawer so we lit them when Andy arrived home and sang (at Miryam's direction) "Happy Special Day" to the tune of Happy Birthday. That is just what I need when the sun hasn't been seen in days.
Posted by Gillian at 4:25 PM


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Thanksgiving Recipe Homeruns
Part of the pleasure of cooking Thanksgiving dinner is knowing exactly what you’re going to make versus the usual racking your brain to come up with inventive dishes to impress your dinner guests. For my family and close friends, there’s something comforting about knowing that each year they can expect to eat my carrot soup or creamed spinach gratin. God forbid I drop something from the menu, as I once made the mistake of doing. The revolt was shocking: “what do you mean no carrot soup? But you always make carrot soup,” said my teary-eyed son who was 8 years old at the time. So I’ve learned my lesson and am sure to whip up the usual suspects. That’s not to say that I don’t try new things every year because I do. My rule of thumb is try one new recipe every year. If any of the food is left on the plate, then I know it’s not a keeper. The hard part is figuring out what to cut out to make room for the new.
But there are certain dishes that are “off the table” from ending up on the butcher block, like obviously the guest of honor–the turkey, or my sweet mashed potatoes, cornbread-sausage stuffing, cranberry relish, creamed spinach gratin, roasted brussel sprouts with pancetta and tarragon and creamed carrot soup. I know what you’re thinking: I must be feeding an army. Well, no only a party of 17 but since my greatest fear is not having enough food, I overcompensate with having too much.
Thanksgiving is a time to give thanks, but it’s also a time chock full of traditions, something kids tend to love and hang onto year after year. Some of our family favorite traditions include;
Thursday morning Turkey Bowl Soccer Game with 10 families at Binney Park in Old Greenwich. It’s kids vs. adults. . Followed by showers, cocktails and Thanksgiving dinner and more cocktails!
Friday brunch with turkey sandwich and all the fixins.
Friday night dinner is always pasta with leftover turkey, shallots, sundried tomato, cream and basil. Yum!
Saturday we always go out for sushi.
If you’re looking to try out some new recipes for Thanksgiving, here are two of my all time faves that your family and friends are sure to love:
Carrot soup (My Mom’s Recipe)
5 medium-sized carrots, peeled and thinly sliced
½ cup water
½ teaspoon each salt and sugar
1 tablespoon chopped onion
¼ cup (1/2 stick) butter
4 tablespoons flour
1 cup veal or chicken stock
1 ¼ cups milk
2 egg yolks
salt and ground white pepper to taste
½ cup heavy cream
grated carrot (I substitute with chopped parsley)
Place sliced carrots, water, salt, and sugar in a saucepan. Cover and cook slowly 15 minutes or until carrots are soft. Cook onion in butter until onion is soft, remove from heat, and blend in flour. Stir and cook 1 minute. Remove from heat and stir in stock, 1 cup of the milk, and the carrots. Cook 10 minutes over moderately low heat, stirring frequently. Mix egg yolks with the rest of the milk and add to the soup. Heat. Strain through a fine sieve or blend in a blender, a little at a time. Add salt, pepper, and cream. Cook only until soup is hot enough to serve. Serve in soup plates, garnish with a little grated carrot or parsley. Makes 6 serving ( more like 4, so be prepared to double or even quadruple)
Creamed Spinach Gratin (Barefoot Contessa Recipe)
4 tablespoons unsalted butter (1/2 stick )
4 cups chopped yellow onions (2 large)
¼ cup all-purpose flour
¼ teaspoon grated nutmeg
1 cup heavy cream
2 cups mil
About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grated Gruyere cheese
Preheat the oven to 425 degrees.
Melt the butter in a heavy-bottomed sauté pan over medium heat.
Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add ½ cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining ½ cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately. * I cook it longer, about 35 to 40 minutes.


So I love making carrot ginger soup. I usually make it stove top but this time, I decided to try it in my instant pot. I am not really a stickler when it comes to the actual recipe for this, I just kind of throw stuff in until it looks/feel right. There are no wrong proportions.
As I am on a low salt “diet,” I limit my salt intake to as low as possible, I make my chicken broth but pre-made, or store bought works just as well and will add that salty flavour people tend to enjoy. I use chicken as I usually have a few frozen chicken carcasses in the freezer, but vegetable broth works as well.
If you are looking for a healthy meal or snack, this delicious simple soup will fill you up, keep your calories low and can be modified to suit just about any eating style. You can add protein for a more complete meal, sprinkling cheese or shredded chicken on it.
Ingredients for Carrot Ginger Soup
2lbs of carrots
5tbsp of raw ginger, you can add more or less depending on your palate
1L chicken stock, veggie works just as well
Make Carrot Ginger Soup
Peel and chop the ginger. Cut up the carrots into manageable chunks, Place in a pot. Pour in stock. Add the zest of the orange and then squeeze out the juice. Add garlic to taste.
Bring everything to a boil. Cook for 30 mins, or longer depending on the size of carrot pieces, you want to be able to easily mash them with a fork.
I put all the ingredients in my Instant Pot and cooked it for 30, it may have been over kill, but still good.
Blend all together. I usually just put my stick blender into the pot so there is no transfer of hot ingredient.
Makes approximately 4 servings.
Calories per serving: 285
Enjoy your Carrot Ginger Soup
Be on the look out for new delicious recipes. And don’t forget to check out some Fitness Classes to work with your healthy living lifestyle.


Our delicious Fit For The King Whey Protein is a great addition to any smoothie. A nutritious and filling meal or snack is only a few minutes away with our simple shake recipes.
In search of a great read? How about a journal or cookbook to keep you on track? Check out our library.
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as I wrote in the post “With the New Year”, I took up the implementation of the second point, which is: eat healthier. And on this occasion, with the new recipes in our house hosted goulash lentil soup.
All I can tell you is, I think it’s AMAZING! Four of us are on my team, and two of us have broken out. Well 🤷♀. They don’t know what they’re losing.
And I recommend you, my Dears, to try it.
That’s what my soup looked like.
Below is a recipe, if any of you would like it.
For 5-6 servings.
2-3 onions (300g),
4 tablespoons olive oil,
1 tablespoon smoked paprika,
1½ teaspoon sweet paprika,
1½ teaspoon paprika,
½ teaspoon ground coriander,
½ teaspoon cumin (optional),
4 tablespoons tomato concentrate,
2 cups green or brown lentils (360g),
2 tablespoons soy sauce,
2½-3 liters of vegetable broth,
salt and black pepper.
TO SERVE: parsley.
Method of preparation:
1) cut the onions into cubes. In a large saucepan heat the olive oil, throw the onions and fry for 4-5 minutes until it becomes soft and golden.
2) add smoked paprika, hot, sweet, cumin, and coriander to the soft onions. Stir, fry for 30 seconds, and add the tomato concentrate. Fry for 3-4 minutes, then remove half and transfer to a blender cup with the blade “s”.
3) peel the carrot, cut it into small cubes and toss it into the onion in a saucepan along with the lentils, soy sauce, and broth. Cover and cook for 20 minutes, that is, until the lentils are soft.
4) meanwhile, add ½ cup of water to the onions in a blender and blend to a smooth paste.
5) when the lentils are soft, add the paste to the soup and mix. Season to taste with salt and pepper, serve with parsley and good bread.
P.S. I personally made less broth than in the recipe, and so I think that if someone would like to add potatoes instead of bread, this is also a good idea.
Enjoy your meal 😊
Moment for You


Speckled Jelly Bird Eggs
Delight in Brach’s® citrus and berry flavors of lemon, orange, lime, cherry, grape, and raspberry in soft, speckled Easter-time colors.
Available in 9 oz bags.
Serving Size: 10 pieces
Sugar, Corn Syrup, Modified Food Starch (Corn), Cornstarch, Artificial and Natural Flavors, Titanium Dioxide [Color], Carnauba Wax, Confectioner's Glaze (Shellac), White Mineral Oil, Beeswax, Yellow 5, Red 3, Blue 1, Yellow 6.
This product was manufactured in a facility where milk, eggs, almonds, coconut, peanuts and soy are used in the production of other products.
Speckled Jelly Bird Egg Fudge
BRACH’S® Speckled Jelly Bird Egg Muffins


One of the yummiest days, National Curried Chicken Day or National Chicken Curry Day, is on January 12. This fantastic dish has been filling our bellies in the Western world since the 1800s and has existed long before then. We have India to thank for providing us with this delicious recipe, which has since spread worldwide, reaching the United Kingdom, America, and the Caribbean.
When you are unsure what to make for dinner, creamy Coconut Curry Chicken always comes through. It's fast, flavourful and healthy!
Coconut Chicken Curry is packed with delicious flavours and is an easy one-pot meal. This curry can be made in 30 minutes or less, making it the perfect weeknight dinner!
Serves : 4
Cooks In : 30 min
Difficulty : Easy
Preparation Method :
1. Start by prepping ingredients: Dice the onion and mince the garlic and ginger. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
2. Heat 2 tablespoons of coconut oil in a large stockpot over medium-high heat.
3. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden.
4. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
5. Return the heat to medium-high. Add in the remaining 1 tablespoon of coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken.
6. Sprinkle on salt and pepper to taste.
7. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
8. Pour in the coconut milk, lime juice and brown sugar.
9. Stir until the chicken is cooked through and the curry is slightly thickened.
10. If desired, stir in the fish sauce.
If you want a thicker sauce, you can remove 1-2 tablespoons of the sauce to a small bowl and whisk in 1 tablespoon of flour until smooth. Whisk this mixture back into the curry sauce. Serve over/with: cooked basmati rice and naan bread with additional lime wedges. Garnish individual plates with cilantro and/or basil.


If you are thinking of skipping a meal before your next yoga session, think again. Yoga is one of the most recommended exercises for enhancing digestion, which makes it important to eat before a class– but stick to something on the lighter side. Yoga incorporates many twists and turns so eating something too heavy can leave you feeling bloated. And who likes being bloated? Nobody, that’s who!
It is important to fuel your body with the right foods before your yoga session! Eating a combination of protein, some carbs and healthy fats two hours before a session will ensure you have energy and satisfy your hunger during the yoga class. It is also recommend to eat something small a half-hour before your session.
Here are some tips on choosing the best pre-yoga eats:
- Bananas are great before a workout because it they are so rich in potassium. Not to mention they also keep you hydrated and less likely to get cramps!
- Almonds are a great way to boost your energy before a yoga session! Even spreading almond butter on whole grain toast will do the trick. Unfortunately chocolate covered almonds don’t count – but throw some in for heck of it. Life is short, right?
- Avocados – who doesn’t love them!? The best part is they are packed with vital electrolytes that contribute to cell and muscle function. They are also a healthy fat, which makes indulging them not so bad!
- Smoothies are a great way to incorporate a variety of pre-yoga goodies into one serving! The greatest part about smoothies is you can do just about anything you like with them. Mix bananas and almond butter one day and switch it up with something green the next. So versatile!
Once you have finished your yoga session, give yourself a pat on the back for a job well done, and then find something to eat! Drinking coconut water or electrolyte water after a session to replenish your body is always a good idea. While it is recommended to wait 20-30 minutes in order to let your body calm down it’s important to eat a nutritious meal after. As tempting as it is, try to stay away from refined sugars like cookies or candy! Remember – if you treat your body well you are guaranteeing the most out of your yoga sessions!
Be sure to stop by our Facebook, and share a photo of your favorite pre- and post-yoga meal. We’d love to see what fuels you!


Saying that we don't know what will happen once they are introduced in nature, that they could be invasive, disturb the food chain, that we're going against nature, etc. We're not saying they're not valid concerns, but it all seems a bit too speculative for some people.
According to the U. Food and Agriculture Organization, between the years and the planting of GMO crops more than tripled worldwide, with 75 percent of the plantings concentrated in industrialized nations see References 1.
Definitions "GMO" technically has a broad definition that has come to be understood in a much narrower sense since the introduction of genetically engineered plants into the food system. Broadly, genetic modification occurs whenever a plant breeder selects to cross two plants in hopes of producing offspring with a desired trait.
Since the advent of genetic engineering, however, the term "GMO" typically describes plants that have been genetically engineered. Genetic engineering describes the introduction of a gene from a different species than the host so that the plant expresses a trait not genetically normal for its species, such as the production of pesticides.
See References 2 Organic Regulations U. The use of genetic engineering falls under the "excluded methods" described in the Terms Defined section of the regulation.
Traditional breeding methods -- including tissue culture and in vitro fertilization -- are permitted, however. See References 3 Environmental Issues and GMOs Farmers and horticulturalists have been practicing plant breeding for thousands of years, but the relatively recent arrival of GMOs makes it difficult to assess their long-term environmental impact.
Nonetheless, concerns exist over the potentially negative environmental impact of GMOs.
Because they introduce genes not native to a particular species, the impact these genes will have if they enter wild plant populations is yet unknown. GMO crops are often engineered to produce pesticides or resist herbicides, so the potential for GMO crops to induce pesticide resistance in pest and weed populations could result in high pest populations that cause agricultural and environmental damage.
The potential of these pesticides to harm nontarget organisms also raises concern. See References 4 Environmental Issues and Organic Systems Organic agriculture is also tied in to the green movement, but for different reasons.
The stated goal of organic agriculture, according to the U. Department of Agriculture, is to produce food in harmony with the larger ecosystem. Organic systems avoid synthetic materials to control pests and boost soil fertility, instead enhancing natural processes that sustain plant and animal life in nature -- such as biological activity in the soil, crop rotation to control pests and diseases, and the use of natural predators to keep pest populations in check.All GMO foods undergo food safety testing that focuses on the source of the gene or protein product that has been introduced into the food.
Even so, no food product can be deemed % safe, whether it be conventional (non-GMO), GMO or organic. Even if we expand food production faster than population growth, GMOs are not the answer.
High transformity agriculture The most systemic argument against GMOs is the energy-intensive nature of high-tech agriculture that requires the extraction of profit, not letting Nature do the work through traditional diversity and seeds.
Nov 23, · Competitors in the organic and natural food industry include Amy’s Kitchen, Inc., Nature’s Path Foods, Inc., and Organic Valley of Farms (Global non-GMO food market ).
Other competition comes from big name brands expanding into the organic and natural foods market. A genetically modified organism, or GMO, is an organism that has had its DNA altered or modified in some way through genetic engineering.
Even if we expand food production faster than population growth, GMOs are not the answer. High transformity agriculture The most systemic argument against GMOs is the energy-intensive nature of high-tech agriculture that requires the extraction of profit, not letting Nature do the work through traditional diversity and seeds. Organic Foods: America is Making Healthier Food Choices - Many people in America believe that we should eat healthier foods. However, a large portion of the advertising created for food in America is focused on unhealthy foods and products, many of which are nutritionally poor and easily accessible to much of the population. Informative Speech: GMOs. No description by Sherbie Carson on 4 December Tweet. Comments * US food makers are NOT required to label products that contain GMOs, or ingredients with DNA that has been manipulated by scientists. * Eat organic foods. * Support local farmers. * .
In most cases, GMOs have been altered with DNA from. However, we also support a food company’s right to voluntarily label its products to highlight or market attributes that are important to its customers, such as products that are certified organic or products labeled as not containing GM ingredients.
More than percent of the food an average American eats contains one or more GMO. A genetically modified organism, or a GMO, is any organism that has been altered by genetic engineering.
First, if a food does not say that it’s GMO-free, then it’s safe to assume that it has GMOs in it. When I buy any of these foods I shop for organic versions, or varieties bearing a “Non GMO” label. What is a GMO? A GMO, or genetically modified organism, is a plant, animal, microorganism or other organism whose genetic makeup has been modified in a laboratory using genetic engineering or transgenic technology. GMOs also have influence on human’s health. Many children in USA have allergies to peanuts and other food. There is possibilities that introduce gene in plant may create a new allergen and as a result cause an allergic reaction in susceptible individuals.
This is the process of manually adding new DNA to an organism. GMOs .


Mini Multifunctional Non-Stick Electric Cooker
- The surface of the pot does not stick
- Use only electricity
- Cook anything without gas
- Easy to travel
The interior of this electric hot pot has made of food grade stainless steel and the cover is made of glass. One-button intelligent operation. It can be used to steam, boil water, cooking noodles/pasta/dumplings, hot pot, egg, boil soup/porridge/oatmeal and stew.
Anti-scalding handle, user-friendly handle, ergonomic design, anti-scalding, high temperature resistance, comfortable hand, no slip.
Suitable for all occasions, good for the dorm room, home, camping, traveling, rented house without kitchen, office or the business trip.
COOK ANYTHING WITHOUT A GAS BARREL
Even if you live alone or in a cramped place, this pot will allow you to cook easily and quickly because there is no need to carry a gas barrel.
You want to make soup, porridge, steamed, fried and all sorts of other things. Just plug in with the cable provided.
The surface of this pot has 5 layers of marble coating that helps prevent scaling and damage to the surface of the pot.
Plus, with its non-stick surface, these pot cleaning jobs are ready quickly!
CAN SELECT THE SETTING FOR "SLOW COOKING" OR "FAST COOKING
The red button on this pot makes it easy to cook as needed. Simply press the switch to switch to slow cooking for noodles or switch to fast cooking for a quick pot.
YOU GET A FREE STEAMBOAT ONCE
Will come with a FREE steamboat.


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We bake the crispiest of oven fresh bread but also offers a delectable selection of cakes, scrumptious pastries, delicious sweet meats.and over one hundred other delicacies.
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Luca developed the six delicious recipes in this booklet, in partnership with the Consorzio del Prosciutto di Parma. Born in Milan, he developed a firm knowledge and understanding of Prosciutto di Parma – its history and tradition as well as a passion for the product! Luca has worked in a number of different restaurants across the globe (including the famous 2 Michelin-starred restaurant “Il Luogo di Aimo e Nadia” in Milan).
Chef: Luca Ciano
Photographer: Michael Bradfield
Food Stylist: Lucy Weight
Design: 30thirty Pty. Ltd.


Reid’s is a new café in Perth’s bustling High Street. Open 7 days a week, serving locally sourced produce, featuring beef from a local award winning butcher, organic breads from a local organic bakery and a selection of home baking baked at Reid’s by our bakers.
Enjoy breakfast, lunch or tea from our All Day Menu, or try lunch from our Daily Specials Board. We pride ourselves in serving you freshly prepared food in the tastiest way possible.
Reid’s are pleased to have a licence to serve wine and drinks, with lovely wines to complement your lunch or tea.


Using only 100% dried fish, we have created tasty, pure and guilt-free treats for your four-legged friend.
These large crispy bites are packed with Omega-3, known for many health benefits and shiny coats.
These treats are the most protein-packed in our range, coming in with almost 62 percent of the good stuff, perfect for a healthy snack or as an extra-special reward.
They are suitable for all dog sizes and breeds.
100% Dried redfish skin
Protein 61,9% | Fat 14,6% | Dry Material 92,7% | Ash 18,4% | Fiber 0,0%
Not intended for human consumption.


Simpson Farms is one of the largest growers of avocados in Australia. We’ve been farming fresh produce on our estate since 1969. Over fifty years, our operation has grown to include more than 850 hectares under ownership and management – including 770 hectares of avocados and 80 hectares of mangoes. Our volume has increased in line with consumer demand for Simpson Farm avocados and Simpson Farm mangos.
We are continually investing in people, plant and machinery to improve our operations. Innovation is as important to us as our traditional family farm values. Our state-of-the-art fresh processing has allowed us to increase production of our fresh product and expand our range of value-added avocado products using high pressure processing technology.
From local markets and cafes to national supermarket chains, our partnerships with buyers, suppliers and other growers mean everything to us.
“As growing conditions vary around the country, we partner with growers in Northern Queensland, New South Wales, Victoria, South Australia and Western Australia to provide quality avocado and mango supply all year round.”
– John Walsh, Simpson Farms
Fruit quality, operational sustainability, production efficiency, food safety. We believe if we can get these things right, we can guarantee a good eating experience for all our customers. Sounds simple but it takes a lot of dedication and hard work. Fortunately, we’ve got that covered.


Light, refreshing, and ever so simple to prepare, this salad makes a great appetizer for outdoor parties or can be served up as delicious lunch on its own.
You will need:
- 1 pound cucumbers, chopped
- 1 pound mixed color cherry tomatoes (halved if desired)
- 1/2 cup Kalamata olives (pitted and halved if desired)
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Pepper to taste
- Whisk or blend together all the dressing ingredients and set aside.
- Combine all the salad ingredients (except for the parsley) in a large bowl and pour over the dressing, mixing together well.
- Refrigerate for at least 3 hours prior to serving to chill and remove from the fridge at least 15 minutes prior to serving.
- Garnish with fresh chopped parsley and serve with a slotted spoon to drain off any extra dressing.


Week from 19 to 24 November will have especial taste and will be especially enjoyable for all gourmets and lovers of delicious meals in Barcelona and Madrid. These days in the Catalan capital hosts its annual special edition of “Week of restaurants”, with the participation of 34 different restaurants of the city. The main purpose of this event is to offer a gourmet menu with high taste and aesthetic quality at a more affordable price, thus increasing the number of Food lovers which will be able to afford to eat gastronomic and discover something new.
During “Restaurant Week”, participating restaurants offer their customers taste the menu for 25 euros, which is usually much more expensive. Thanks to the “Restaurant Week” in Barcelona and Madrid, and high end restaurants will be closer to the customer, and many connoisseurs will be able to enjoy the delicious menu at a very affordable price . In Barcelona held true celebration of taste! Among the restaurants participating this edition of “Week of restaurants,” declared such famous places of the city like La Cuina del DO (del Hotel DO), L'Eggs de Paco Pérez, El Suquet de l'Almirall, Espai Sucre, Le Quattro Stagioni restaurant and Citrus, located on the Paseo de Gracia.
The main idea of the philosophy of the event originated in New York in 1992 and since then has become popular not only in his native country, but around the world, to the delight of gourmets and lovers of good food. The mission of the “Restaurant Week” around the world – this is a noble idea to make high creative flavors available to more customers.
Gastronomic offer of the week restaurants in Barcelona covers all tastes and preferences. You can have lunch or dinner according to your preferences, or choose original cuisine restaurant, which has long wanted to visit.
Each restaurant offers a menu of closed or semi-open, which include exclusive dishes that has made a name of a particular institution. Each visitor can choose a dish to your liking.
In addition, the project “Restaurants Week” is solitarily, EUR 1 out of every 25 euros paid for the menu will be donated on the charity.


Whether you just moved in to your first place, you need a practical gift idea for that person you just don’t know what to get, or you are looking to add to your personal kitchen stash, this is exactly what you should be reading right now. All of the items listed are things I own myself and use religiously.
- Cast Iron Skillet – You can sear the hell out of a steak, bake a pie, or turn it upside down and crisp a day old pizza crust back to perfection. Hands down, the most used pan in my kitchen. (P.S. If this is your first place and you happen to live alone or do not own a weapon, this doubles as one, okay? Be safe.)
- Dutch Oven – These can be pricey, but HEB carries them for around $30 which is the cheapest I have seen them, and that’s where mine is from. It’s made out of enameled cast iron and it’s heavy as hell, but it is the best pot for stews, soups, chilis, and braising. If someone asked me if I would get this over a crock pot, I would say, “You bet your ass I would.” You can get a pork shoulder fork tender in around 1.5-3 hours depending on how big it is.
- Baking Dishes in various sizes for casseroles, cakes, brownies, cobblers, etc.
- Cookie Sheets for roasting vegetables, baking the obvious cookie, or crisping bacon the mess free way in the oven.
- Mixing Bowls – I have two sets: one glass and one set of Cali Bowls that Erik got me for Christmas. I LOVE them because the sides are spill-proof.
- Wire Rack – used for cooling baked goods so the hot sheet pan doesn’t continue to cook them from underneath, but can also be used to cook bacon evenly in the oven by allowing circulation and the drippings to fall into the sheet pan underneath so it’s not sitting in the grease. (BONUS: Store the bacon drippings in a small glass mason jar in the fridge to use for later cooking or discard in the trash. NEVER put it down the drain!)
- Tongs – I use them for everything. Ev-er-y-thang. Get some with a gripped handle because solid metal can get HOT.
- Wooden Spoon – Doesn’t get too hot to touch, used for scraping up browned bits from your pans when deglazing them or stirring rouxs and sauces.
- Metal Whisk – I personally prefer metal. If you have metal mixing bowls maybe get a silicone whisk to avoid scratching.
- Chef Knife – The end all be all of knives. Seriously, forget about the knife block. This can slice, dice, carve, mince, chop- whatever you need it to do. If you want to be fancy, get a decent set of steak knives if you eat a lot of meat. If cooked properly though, you don’t really need a steak knife to begin with. I am not including a link for this because you need to find one that fits your hand comfortably. Everybody has a different preference. I personally use a 6″ but I have really small hands and am not comfortable using an 8″ knife. However, a burly man might feel like a 6″ knife is a paring knife in his hand so no. Go to Bed Bath & Beyond or a Sur La Table and test out holding the knives they have there to get a feel for something you’ll like.
- Microplane – aka a ‘zester.’ This is used to grate anything from garlic to make a paste, chocolate shavings, citrus, fresh nutmeg, and my personal favorite, Parmesan cheese over a fresh pasta dish. YUM.
- Measuring Cups + spoons – I have this stacked set from Joseph Joseph that I absolutely love. They snap together so they don’t take up ANY space in my utensil drawer and for the price? Pssh, please.
- Cutting Board – a sturdy wooden one is what I use, but I also clean it after every. single. use. and sanitize with fresh lemons after using raw meat which is quite a hassel. Again, Joseph Joseph has saved the day by having THIS bad boy on the market. I have been wanting it for a couple of years now after seeing it in my local Steinmart but failed to take advantage of the $25 discount. I can’t spend that much on a cutting board. I just can’t. Maybe as a gift?
- Fish Spatula – Specially made to get under delicate fish without it falling apart on the flip, this comes in handy for many other things for me including flipping burgers, transferring cookies to a wire cooling rack, but most importantly, getting under a cracked egg and flipping it without the yolk breaking. Step your egg game up and invest in one of these.
- Silicone Spatula – I use this for a multitude of things, but it’s really helpful when you need to scrape the sides of a pan, or the remains out of a bowl or skillet, and icing cakes. I have this exact one that tells me measurment conversions which comes in handy ALL OF THE TIME, but before you get discouraged about the price, I actually found mine at TJ Maxx (along with a lot of other things on this list) for about $4!