Yeast has been used to
ferment different delicious food items and beverages since 1000s of yrs and thanks to modern science fortified yeast has improved upon the quality of a number of yeast items. If you love making several food items or drinks through fermentation then you should understand all about these kinds of hardy yeast variants to further improve the product quality and quantity of your end products.
Humans had identified the bubbly advantages of yeast quite a few, many years ago and today use it to churn up numerous foods like breads, cakes, pizza bases, biscuits, muffins, and much more. All these products use fermentation techniques which include the presence of oxygen. This ends in aerobic respiration in which yeast ferments the real key ingredient, i. e. dough, directly into mild ethanol and carbon dioxide that gives bubbles of gas within that dough. Typically the ethanol is burnt away in the baking process and what you get is actually light and fluffy loaf of bread, cakes, etc.
Over the years, man also found that when yeast was permitted to ferment a mixture of water along with other ingredients including a variety of fruits like grapes, apples, and so on, vegetables such as potatoes, etc, or even grains such as wheat, maize, and so forth, then the resultant drink included mild to strong alcohol strength that provided an excellent buzz on ingestion. The result was the introduction of a number of liquid yeast products like cider, wines, whiskey, rum, vodka, and many more that you can find lined up in stores all around the globe. Nevertheless, to be able to turn the liquid blend directly into liquid alcoholic beverages, alcohol producers need to use the anaerobic respiration method where oxygen is actually prohibited from the fermentation process. The result is actually purer and also more powerful ethanol along with co2 gas.
The commonest kinds of yeast which is used to ferment the majority of products is Saccharomyces cerevisiae and several variants are utilized to ferment various kinds of food and drinks. For instance, baker’s yeast is utilized to ferment various bakery foods while wine yeast is employed in order to ferment different wines. Nevertheless, ordinary yeast is very delicate when it comes to tolerating powerful alcoholic beverages and also high temperatures. Thus, everyday yeast can die when alcohol strength levels peak at 12 % of if the temperature goes up significantly during the ethanol fermentation process.
If you love to make alcoholic beverages in small or large volumes then you need extra-ordinary yeast that has been fortified with micro nutrients in the form of nutritional vitamins, enzymes, amino-acids and minerals. This yeast is available as turbo yeast and this hardy yeast can easily ferment alcohols up to 17 percent even at temperatures as high as 38 degrees Celsius. Now you can get a strong yield even if your mixture is weak while also extracting an increased yield of ethanol or even alcohol from each batch. Your end products may also be stronger when compared with products derived from ordinary yeast while your batches will also get fermented faster when you engage in sugar fermentation using turbo yeast.
If you love brewing and fermenting your own ethanol or even bio ethanol for your vehicles engines, you’ll be happy with just what modern technology is offering you. You will definitely possibly be rewarded with improved yeast products when you use fortified yeast such as turbo yeast and you’ll now have the ability to attain higher strengths in your alcohol and even extract bigger yields from every batch.


Eat from the pantry
We made a plan for May to try to avoid spending money on food, partly to help save money, but also to clear out our freezer.
I’m writing this end of April, but will post this is July since I don’t really want to be announcing to the world that we’ll be away from our home for a month.
We have a trip planned for June. We’ll be away for four weeks. We’ve had a few power outages in March and April so we decided to empty our freezer before we took our US trip to visit my family. We don’t want any surprises of rotten meat when we get home.
Since we knew we’d be away, and needed to empty our freezer, I’ve made a plan to do so by making a list of meals that we can eat for the month of May- all from food in our freezer and pantry.
We already use a cash budget system for our weekly/ normal purchases. Every fortnight we withdraw a set amount and divide it into envelopes and sections. It really helps keep us to keep our spending goals.
We’ll need to buy some fresh stuff. Fruits, Veggies, eggs, cheese and probably some pantry items.
My Birthday. It’s early May, so we may spend something for then, we’ll see.
Mother’s Day. I made cards for the ladies in our lives, but will need to spend on postage for mailing some, and will probably buy a few chocolates. I’m making our gifts.
(Follow-up, we didn’t really do that much for my birthday or Mother’s day out of our budget. Steven did get me flowers early in the month…)
What we ARE spending money on this month:
Like I said above, we’ll buy some fresh food, and I could buy some thing for our pantry and that be fine to sit in the cupboard for a while when we’re gone. I’ll try to only buy things on sale or fresh.
We may buy things for our contribution to church potluck meals.
We’ll still buy fuel.
We’ll still spend money on our house bills/power, rent, insurance etc.
I’ll still go to my once a week social stitching group and pay the $3.
We’ll still consider buying a long-life or shelf-stable pantry item if there is a good special.
My goal for this “no spend month” is to use up our food and not have to leave any with my in-laws when we turn off our fridge. We also would like to save money by not buying cold items.
We have a set food budget, and we do really well to keep within that amount, but I’d love to save some of it for future use rather than use it up every fortnight like what’s been happening recently.
Save the money to go towards our trip to the US.
We plan on allocating the normal food budget for June to be exchanged into US cash and be ready to spend on our trip. We’ll also have our allocated gift, eating out money and a few other categories in US currency to use as well.
To use up the “old” meat in the freezer, we’re working to keep our food fresh and not having a lot of un-identified food objects in our freezer.
(Update for how we did now that it’s July…)
My small freezer holds a lot more food than I thought.
Wow. My menu, which I’ll post in a follow-up post, didn’t stay as planned. We did manage to eat up almost all the food. There was one packet of frozen chicken breast, one packet of about 500g (1 lb) mince (ground meat), some chicken broth and some frozen mashed pumpkin and some bread we didn’t finish. I should add here, that I buy bread from a health food store that gets it fresh from a gluten-free baker. It’s rather expensive, so I wasn’t about to throw out my rice bread.
We left our condiments and the last of our frozen food with my in-laws. A few days before we got home, my mum-in-love turned our fridge back on, and returned the food to our fridge.
We did have a good amount of food money left in our food envelope at the end of May, and it has been helpful for covering some of our travel food expenses and for using to restock our fridge now that we’re home. We also did well to keep under or within budget for almost our entire trip. There were a few things that shifted, like our clothing money got overspent, but we didn’t spend that much of fuel so a lot of things balanced out when we did our tally up at the end.
How we did it
I made a list of the frozen foods we had on hand.
With that list, I planned out a list of possible meals (see a future post on the menu).
With the list of meals I created a menu (watch for an upcoming post with our menu.)
As the month went on, the menu shifted and changed, but it did help a lot to keep track of all the food we had and help to gauge what was left to use up.
The last week, I avoided buying any fresh stuff and worked to use up everything fresh and cold/frozen.
Church meals, each week our church serves a meal at the end of the service. People are expected to bring something to share. We were able to use up some things just by bringing our food to share.
Invite people over. This was a big help. A few days before we left on our trip, we invited Steven’s family over and they were more than happy to help us eat up bits and pieces. I made a lamb chop, rissoles and roasted and steamed veggies meal. It helped use up all our fresh veggies and most of the last of the meat.
Did we meet our goal?
Sort of. We almost emptied the freezer.
But, for our overall goal to save money and use up most of our cold/frozen food? It was a success.
Something we hadn’t planned on was we spent some time away about a week and a half before we left. That was four days of not eating from our pantry. It did throw us off a bit on the goal to eat up everything.
Why should you consider it?
I came home to a sparkling-clean-almost-empty-fridge. That’s a nice feeling. A very nice feeling. (We went to the grocery store when returned home and picked up a few items we knew we would use, and this week I have been to the store more than usual, but it was for sale items or needed items and our fridge is slowly filling up again.
We did save money.
We cleared out old food that needed to be used up.
It was satisfying.
It “scratched” my organising itch that I get.
It helped to bless others- we invited family over for a meal so we could share, but also get help in using up our food and sharing with others at church.
I don’t know if we’ll do this again to this extent, but we may be trying to move in the near future, so I don’t plan to re-fill our fridge and freezer too much.
Thanks for reading,


People may think my food is simple and effortless, with basic Mediterranean and Italian recipes. Instead, I believe my cooking style is an "Open Space" where everything can be done, tasted and experimented; where each ingredient can be transformed and prepared in a way that its true flavor and deep taste can be sensed, explored, savored.
My traditions are Italian based, but my cooking background has been enriched with new techniques and ingredients: a contemporary way to understand food. I know that Italian and Mediterranean gastronomy can be infinite, and the main goal of my cuisine is to make people relax and enjoy.
When I was a child, I had one of the few highlights of my life: my mother took my brother and me to the Fish Market in Bari. We bought a bunch of sea urchins and a loaf of bread. Seated on a staircase, we ate. It was an amazing discovery to feel the sea, the winds, the salt on my tongue. This gastronomical epiphany pushed me into the kitchen, that secret space of women, that is dominated by men in a professional level.
I began to work at high school. But it was at 18 years old, that I found the greatest school: "La Trattoria Patan". There I learned the craft of cooking, the art of pasta and rice. Three years later, I decided it was time for a change and I left for London; and it was in The Harry's Bar where I first witnessed how it functioned an international cuisine restaurant. I observed there how the passion is crystallized on art.
This is should be a prospective customer's number one call to action, e.g., requesting a quote or perusing your product catalog.


Tajin Seasoned tortilla chips with house salsa.
ADD: Guacamole $6
Marinated shrimp served chilled in a lime broth with serrano chiles, cilantro, cucumbers, watermelon radishes & red onions with a side of tortilla chips.
Stuffed with manchego cheese, oaxaca cheese, spicy roasted yellow corn & pickled red onion jam.
Served warm with cactus salsa & tortilla chips.
Housemade chorizo & shrimp, manchego cheese, oaxaca cheese & caramelized onions.
Served warm with salsa rostizada & tortilla chips.
2 mini blue corn tostadas with black bean spread, shredded cabbage, onions & jalapeño curtido.
Housemade flaky pastries filled with cheese, chilis, vegetables, seasonings with tomatillo salsa.
BARBACOA: Slow-Roasted marinated beef.
CAMARONES: Sauteed seasoned shrimp.
Little gem wedge marinated in olive oil & spices and grilled & chilled.
With croutons, jalapeños, pickled red onions, añejo cheese & chipotle dressing.
Black & purple kale, pickled red onions, crispy apple, watermelon radishes, croutons, cotija cheese, toasted pepitas & charred lemon vinaigrette.
Chopped greens, pickled serrano, crispy chayote, pear, avocado, shaved radishes, añejo cheese & serrano chili vinaigrette.
All soups come with 2 house made corn tortillas.
Hearty housemade chicken stock with pulled chicken , fresh herbs, vegetables & avocado.
Mini meatballs cooked in a housemade tomato broth with avocado.
Housemade guajillo chili chicken broth with hominy & chicken.
Served with cabbage, diced onions & crispy blues corn tortilla.
Lightly battered and served with arugula, pickled red onions & cashew-chipotle crema.
Marinated grilled skirt steak with guacamole & salsa.
Lightly battered with shredded cabbage, crema, avocado, jack cheese & salsa fresca.
With pickled red onions, sesame seed & pepitas.
Roasted Cauliflower, kale, lentils, wild arugula, onions & jalapeño curtido.
Braised pork shoulder marinated in citrus with salsa fresca.
Blackened fresh mahi-mahi, mexican slaw, salsa cruda.
Garlic mashed potatoes & chorizo in a grilled fresh housemade corn tortilla with shredded lettuce, crema, cotija cheese & salsa rostizada.
Pineapple & ancho chili marinated pork grilled over an open flame and served with fresh pineapple salsa.
Slow-roasted marinated beef with barbacoa jus & tomatillo salsa.
Marinated chicken, guacamole, cilantro, onion, radishes & tomatillo salsa.
Lean ground beef in a fried corn tortilla with shredded lettuce, jack cheese & salsa fresca.
Slow-roasted citrus marinated boneless pork shoulder with lime-cilantro rice, pinto beans, tomatillo salsa & housemade corn tortillas.
Fresh Mary's chicken slow roasted then dipped in our housemade oaxacan mole negro with cilantro-lime rice, pinto beans, pickled red onions, pepitas, sesame seeds & housemade corn tortilla & salsa cruda.
Slow-roasted marinated Mary's chicken with lime-cilantro rice, pinto beans, housemade corn tortillas & salsa cruda.
Slow-roasted barbacoa beef with lime-cilantro rice, pinto beans, served with barbacoa jus and tomatillo salsa.
All tortas are served on a toasted telera roll add a side for $2
Slow-roasted barbacoa beef, cilantro, onions & guacamole.
Served with a side of barbacoa jus & tomatillo salsa.
Boneless breaded fried chicken breast with black bean puree, lettuce, tomato, onions, jalapeños, avocado & chipotle crema.
Braised pork-shoulder, marinated in citrus, with guacamole, salsa fresca & tomatillo salsa.
Pineapple and ancho-chili marinated pork, with guacamole, shredded lettuce, chipotle crema & salsa cruda.
Fresh all-natural Mary's chicken, slow roasted then dipped in housemade oaxacan mole negro & topped with pickled red onions.
Jasmine rice with fresh corn, fresh lime juice & cilantro.
Pinto beans cooked with onions, garlic and spices.
Fresh corn off the cob served chilled tossed in a tangy dressing with cotija cheese.
Fresh cabbage salad with cilantro, celery, carrots, red bell peppers, green apples & apple cider vinegar dressing.
Slowly simmered with onions, garlic, jalapeño & spices.
Seasonal mixed fruit.
Served with lime-cilantro rice & frijoles de la olla add a side for $2 10 and under please
Soju tequila, organic agave & lime juice. Rimmed with salt & tajin
Anna de Codorniu Cava Brut (split 187ml) - $8
Campuget Rose gl - $8/btl - $27
Casillero del Diablo Sauvignon Blanc gl - $9/btl - $30
Cono Sur Bicicleta Chardonnay gl - $8/btl - $30
Sonoma Cutrer Russian River Chardonnay gl - $14/btl - $40
Parket Station Pinot Noir gl - $11/btl - $30
Santo Tomas Red Blend gl - $9/btl - $27
Torres Altos Tempranillo gl - $11/btl - $30
Josh Phelps "Grounded" Cabernet Sauvignon gl - $12/btl - $32
La Surfa Baja Lager - $8
Wendlant Mexi Hazy IPA - $8
Swamis IPA - $8
Societe The Harlot Ale - $8
Loba Lobita Mexican Lager - $8
Modern Times Orderville Hazy IPA - $8
Rrëy Kolsch - $8
Rrëy Stout - $8
Buenavida Hard Seltzer (rotating flavors) - $8


The ketogenic diet has become popular over the last few years for its optimistic weight loss and health benefits. but, sticking to this high-fat, hypocaloric eating schedule can sometimes be difficult, mainly when it comes to fulfilling your hunger. Enter Retrofit Keto Gummies, a pleasant and creative solution that allows everyone to enjoy a delicious treat while staying firmly on the keto track.
We promise the quality and ensure it will show the best results. So, It’s time to Bid Farewell to tension and accept a World of Endless Possibilities with these Gummies. In this article, we will discover the world of Retrofit Keto Gummies, their ingredients, their benefits, and why they have become a first choice for a keto fan.
Ingredients of Retrofit Keto Gummies
We choose every ingredient of Retrofit Keto Gummies very efficiently and carefully. Let us have a look at some important ingredients of these keto-friendly Gummies:
Coconut oil: Coconut oil plays a chief role in many ketogenic diets. It is a well-supplied source of medium-chain triglycerides (MCTs), a type of fat that is quickly converted into ketones, the body’s key element of vitality on a keto diet.
Gelatin: Gelatin is the key ingredient in Retrofit Keto Gummies. It not only provides the gummies with a chewy texture but also gives lots of protein. This can be mainly advantageous for those looking to encounter their protein requirements on the keto diet.
Sugar Substitutes: For adding sweetness to gummies, Retrofit Keto Gummies use sugar substitutes like erythritol, stevia, or monk fruit extract. These replacements offer sweetness without the blood sugar spikes correlated with regular sugar.
Collagen: Various kinds of Retrofit Keto Gummies include collagen, which can support skin, hair, and joint health.
Natural Flavorings: These Gummies use natural flavorings obtained from fresh fruits and spices to make them tasty. These natural flavoring ingredients ensure that you can taste lots of flavors without even compromising your keto goals.
Why Retrofit Keto Gummies is the first choice?
Retrofit Keto Gummies have now become the First choice for every Keto enthusiast who following the ketogenic diet. These gummies provide a very special combination of features that set them apart in the world of keto-friendly snacks.
Firstly, they are carefully and diligently made to align with the principles of the ketogenic diet and make sure that they are low in net carbs and high in healthy fats, making them a perfect choice for individuals. Secondly, their mouth-watering taste and a huge variety of flavors offer a pleasant way to satisfy sweet cravings without compromising on dietary objectives.
Benefits of Retrofit Keto Gummies
- Increased Energy Levels: The healthy fats and MCTs in Retrofit Keto Gummies can offer a rapid and comfortable source of energy, helping you remain stimulated and energized for the whole day.
- Build up Mental Clarity: Ketosis has been merged to improve analytical function, and these gummies can help you support that state, certainly leading to better mental lucidity and attention.
- Fulfilling Sweet Cravings: By restraining your sweet cravings with Retrofit Keto Gummies, you can remain on track with your keto diet without feeling destitute or enticed by high-carb alternatives.
- Helpful for Hair, Skin, and Joints: The addition of collagen in some varieties of these gummies can improve your hair, skin, and joint health, encouraging the overall well-being of a person.
- Effortless Ketosis Maintenance: These Gummies make it easier to stick to your keto diet by providing a delicious and joyful snack option.
Some Attributes of Retrofit Keto Gummies
Retrofit Keto Gummies are working as groundbreaking for anyone on the ketogenic diet. These gummies provide a delicious and guilt-free way to fulfill your sweet cravings while living in ketosis. Here are some features of Retrofit Keto Gummies::
Low Net Carbs:
These Gummies are created with keto-friendly ingredients that are low in net carbs, which means they have a very low effect on blood sugar levels. This makes them the best option for preserving ketosis.
High in Healthy Fats:
To help the ketogenic diet, these gummies are rich in healthy fats, which are significant for providing the energy needed when carbohydrates are limited. They can help keep you feeling glutted and liven up for the whole day.
No Added Sugar:
Old candies are typically filled with sugar, but Retrofit Keto Gummies are sweetened with natural sugar substitutes like erythritol, stevia, or monk fruit extract. This means you can relish the sweetness without the added sugars and preservatives.
Favorable and Portable:
These gummies sell in on-the-go pouches, making it convenient to carry them with you wherever you go. Stop taking tension about yield to carb-loaded temptations when you’re out and about.
The pricing of Retrofit Keto gummies is fair, and you can choose from various discounts, savings, and megapacks available.
- If you purchase a pack of 4 bottles then it costs you £39.95 per bottle (45% off- discount price) with free shipping.
- Order a pack of 2 bottles then it costs you £49.95 per bottle (30% off- discount price) with free shipping.
Retrofit Keto Gummies have transformed the way people on the ketogenic diet fulfill their sweet cravings. These tasty gummies are not just a delicious treat but also a valuable tool for preparing a level of ketosis, and supporting overall health.
So, if you’re looking for a guilt-free way to fulfill your sweet craving while staying keto-compliant, it’s time to give Retrofit Keto Gummies one try. Your taste goblet and your ketogenic tour will thank you for it.
Are Retrofit Keto Gummies suitable for everyone?
It is suitable for everyone except the individual with allergies or with some diet restrictions.
How many Gummies can I take in a day?
The intake of Gummies completely depends on the person who is taking it. You can check the box description and label for this.
Are Keto Gummies legal and safe to use?
Yes, our Gummies are legal and safe.
Where can I buy Retrofit Gummies?
These Gummies are easily available on its official website. You can check the pricing and order.
What are the potential benefits of Retrofit Keto Gummies?
Our keto Gummies help with the overall health of an individual.


Thin crepe like pancakes stuffed with seasoned ground beef filling, served with sour cream.
Traditional baked pies made with filo dough, stuffed with ground beef and onions seasoned with spices, served with sour cream.
A deep-fried turnover with a filling of seasoned ground beef and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape. Served with sour cream.
Traditional baked pies made with filo dough, stuffed with thinly grated potatoes and onions seasoned with spices, served with sour cream.
Thinly rolled butter dough stuffed with seasoned dices of beef, onions and spices, baked to a crisp.
Freshly sliced tomatoes, cucumbers, red onions, and lightly seasoned with salt and pepper
Olivier Salad (Russian Potato Salad)9
Boiled potatoes, carrots, eggs, and chicken, mixed with pickles, green peas and mayonnaise
Radish and Cucumber Salad9
Thinly sliced, cucumbers, red radishes, mixed with diced scallions, yogurt and sour cream
Fish Under Coat9
A favorite back home! Herring fillets with layers of potatoes, carrots, beets, eggs and mixed mayonnaise
Potatoes, carrots, red onions, pickles, sour cabbage, red beans and diced beets mixed with olive oil
A rich Russian style beets and cabbage soup with chunks of beef, served with sour cream on top
Lagmon – (Currently Available only in Alexandria Location)14
Homemade pasta soup with beef, veggies and spices
A light soup with lamb, potatoes, carrot and chickpeas
A soup with beef, rice, potatoes and vegetables, served with greens and yogurt on top.
Steamed Uzbek dumplings stuffed with diced seasoned beef, onions and spices. Served with yogurt and a tomato based sauce.
Traditional Russian boiled dumplings stuffed with seasoned ground beef filling, served with yogurt.
Ground beef and rice, seasoned to perfection and wrapped in grape leaves, served with sour cream, and a tomato based sauce.
Boneless chicken breast pounded down, breaded and fried, served with steamed vegetables and white rice.
Lamb Shashlyk (Shish Kabob)25
Marinated pieces of Lamb Tenderloin, grilled until tender, topped with red onions and served with white rice.
Chicken Shashlyk (Shish Kabob)21
Marinated pieces of chicken thighs, grilled until tender, topped with red onions and served with white rice.
Kazan Kabob (Lamb Chops)35
Stir fried seasoned Lamb chops, served with steamed vegetables and white rice.
Marinated lamb shank steamed cooked, topped with tomato based sauce, served with steamed vegetables and white rice.
Sautéed beef in a sour cream and tomato based sauce served with steamed vegetables and white rice.
The national dish of Uzbekistan. A flavorful rice dish mixed with carrots, chickpeas, raisins, spices and lamb that will surely satisfy any food craving you may have.
Russian Roasted Salmon26
Pan Roasted salmon, served with steamed vegetables and white rice, with pomegranate sauce on the side.
16 Oz. Marinated Veal Chop cooked to perfection, served with steamed vegetables and white rice.
Seasoned minced beef, mixed with greens. topped with red onions , served with steamed vegetables and white rice.
Vareniki – Russian style ravioli20
Boiled raviolis filled with potato served with sour cream on top.
Cabbage leaves stuffed with seasoned ground beef and rice, served with sour cream and tomato sauce.
Specialty Yogurt Drink
Russian Style Root Beer
Refreshing mix berries drink


Belgian Waffle Maker Australia
Shop for belgian waffle maker online at Target.
Belgian waffle maker australia. The only caveat about. It was the only thick-Belgian-type-waffle-maker we could find in Australia. Say goodbye to burnt edges and raw batter pockets with even heat distribution across waffle iron plates for perfectly cooked waffles. Some of these Belgian waffle makers are automated enough to give you control over cook time and temperature to achieve a certain brownness or crisp.
Easy to use with thermostat control and non-stick coating for simple cleaning, your favourite brunch or dessert will be ready in a trice. Blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. The Belgian waffle maker is an electric waffle maker. Free shipping on orders of $35+ and save 5% every day with your Target RedCard.
You'll be one waffle-making pro when making a perfect breakfast is so easy with the help of the Cuisinart 4 Slice Belgian Waffle Maker. 4 product ratings 4 product ratings - Round Belgian Electric Waffle Maker Non Stick Kitchen Baker Breakfast Machine AU $54.99 Trending at AU $62.63 eBay determines this price through a machine-learned model of the product's sale prices within the last 90 days. In addition, it cooks quicker than any other waffle mix available in Australia! True Belgian Waffles It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe.
Shop for belgian waffle iron online at Target. Breakfast just got a little sweeter with these waffle makers and waffle irons. All of the other waffle makers we could find made poxy little thin waffles, and cost nearly as much or more than the Cuisinart, anyway, so the choice was easy. The Good Housekeeping Institute Kitchen Appliances and Technology Lab whipped up 424 batches of homemade and boxed mix waffles to find the best waffle maker for you and your family.
The stick waffle maker produces a lighter & crispier waffle made from a pourable batter. Best Belgian waffle mix in Australia! This model quickly and consistently produced the best-tasting waffles, evenly cooked every time and with good control over browning. Belgian waffles tend to be larger and thicker than your average American version, so you might need to consider purchasing a Belgian waffle maker if you’re looking for a strong base to put plenty of ice cream on top.
Cook one waffle at a time with the Cuisinart ® Round Classic Waffle Maker or two simultaneously with the Double Belgian Waffle Maker.You can also save space using our Vertical Waffle Maker, which cooks waffles to a consistent thickness, without spillage.For greater flair, our Pizzelle Press bakes two, thin, 4-inch. The Krups Belgian Waffle Maker is the best waffle maker you can buy to make any kind of waffle at home, whether you want a Belgian-style masterpiece or a true Liege waffle. A fter spending 35 hours making (and eating) waffles with eight of the most popular and highly rated models on the market, we determined the BELLA – 13591 Classic Rotating Belgian Waffle Maker is the best waffle maker for consumers. Free shipping on orders of $35+ and save 5% every day with your Target RedCard.
This smart waffle iron not only allows you to select how you want your four delicious waffles done but also all lets you know when they're ready to eat. Stick waffles are also easier to eat on the go than full-sized Belgian waffles, so they are suitable to outdoor catering, concessions, or as an alternative to muffins and donuts at a continental breakfast. The sturdy Breville Smart Waffle maker is perfect for customers who want the ability to make a waffle precisely how they like it. The manual offers a few tips.
Breakfast and brunch like a pro with a Breville waffle maker that makes crispy, golden waffles without the mess thanks to the no mess moat feature that catches excess batter. The best waffle-makers that you can buy on Amazon, including Belgian waffle-makers, waffle-stick-makers, a waffle-bowl-maker, a waffle iron with removable plates, even a Mickey Mouse waffle-maker. EZ Waffle Belgian Waffle Mix. Waffle batter also generally has more fat, which makes them crisp.
It is not only the best tasting waffle mix on the Australian market, it is also lactose-free, add-water only, kosher and nut-free. Such freedom, however, will need some practice to lead you to the precise settings and timing for a preferred recipe. Square waffles, round waffles, thick or thin, the range of waffle irons available here at Kitchen Warehouse caters for every size and shape.
- Best Food Processors Companies In India
- Best Food Storage Containers For Arthritic Hands
- Best Food Processors At Walmart
- Best Freezers For Cake
- Best Food Processors 2018
- Best Food Storage Containers For Meal Prep
- Best Fridge Freezers 2019
- Best Food Processors On Sale
- Best Futons Under 100
- Best Food Processors For Baking
- Best Food Storage Containers For Lunch
- Best Food Processor For Meat
- Best Food Processors For Nut Butters
- Best Food Processors For Chopping Vegetables
- Best Food Processors Reviews Australia
- Best Food Processor For The Money
- Best Futons At Walmart
- Best Futons Ever
- Best Futons 2020
- Best Freezers For Hot Garage


Food Sensations for Adults - FREE four week nutrition and cooking program
End Time: 12.30 pm
65 Admiral Grove,
Map and Directions
Come along for Food Sensations® for Adults delivered by Foodbank WA - A FREE nutrition and cooking experience at the Admiral Park Community Sporting Facility. Please note: this is a face to face program.
Attend all four sessions and you will learn about healthy eating, meal planning and budgeting, label reading and food safety to make healthy eating fun. This program is run by friendly Foodbank WA dietitians and nutritionists.
The program runs weekly on Tuesdays - 24 November, 1,8, 15 December from 10.00am - 12.30pm. Attend all four sessions to build on your knowledge and receive a special gift at the end of the program.
Precautionary measures will be implemented to ensure the safety of all in the community. Please stay at home if you are feeling unwell. For more information, please call 9463 3237.
If you are a carer, please call before booking to discuss whether the program will meet the needs of your client. Maximum two agencies per program and two clients per support worker.
For other programs running across Perth in 2020, visit the Foodbank WA website.


It seemed to take forever, but our tomatoes are finally ripe for the picking! What a pleasant surprise on our return from Michigan to find that all four varieties bore fruit that was ready to eat. Check out the four varieties we’ve been enjoying below.
Variety #1: Paul Robeson
Named for Paul Robeson, an unbelievable renaissance man and champion of the Civil Rights Movement, this tomato does not grow to be particularly large, but its lack of size is more than made up for with beauty and taste. The skin and flesh of the Paul Robeson tomato goes from deep red to dark green and purple. It has an earthy-sweet tomato taste, and is not overly juicy. Eaten right out of the garden or on BLT’s (as we did) this was a very pleasant tomato. It was my favorite, and a close second for Rebecca.
Variety #2: Blush
What a surprise! This oddly shaped tomato tastes refreshing and sweet, but not cloyingly sweet. When ripe, the skin becomes pink-orange, with vertical stripes. Larger than cherry tomatoes but slightly smaller than plum, these are perfect in salads or right off the plant. We have had to pace ourselves in consuming these because they are just so good. (Mainly I had to keep Rebecca from eating them all. They were definitely her favorite.)
Variety #3: Marvel Striped
These beauties ripen to fruits weighing 1-1.5 lbs! They are yellow and streaked with orange and red and heavily ribbed. Originating in the Zapotec civilization of Mexico, the tomato has a mild taste but is juicy and very refreshing. Cooking marvels is unheard of, since they lose their show-stopping colors inside and out. This wasn’t quite flavorful enough to hold up in a BLT, but it’s a great knife-and-fork tomato.
Varitey #4: Jelly Beans
Jelly Beans are a high-yield hybrid tomato. That doesn’t make them sound particularly delicious, I know, but they happen to be perfectly sweet (hence the name) and satisfying. They hold up very well after picking and are the perfect accompaniment to a green salad. Fruits are small and oval, similar to the size of a red grape.
Being able to eat these tomatoes makes me really excited for the second planting this fall (we get two in South Carolina). What will be next? Cherokee Purple? Brandywine? Green Zebra? Dixie Golden Giant?
What’s your favorite variety?


CALENDAR OF ALL CITY & COMMUNITY EVENTS
Community events are submitted using the link below.
Before a Community group can add items to the calendar,
a Terms and Conditions of Use Agreement must be
For more information click HERE
Tri- Tip Dinner Fundraiser for ACHS Athletics
- Date: 04/23/2016 3:30 PM - 5:00 PM
- Location: ACHS
3000 Newell Drive
American Canyon, California 94503
- Submission Attachment: Tri- Tip Dinner Fundraiser for ACHS Athletics.jpg
Pre-Order a tri-tip dinner for 4! Prepared and ready to eat meal includes: Whole tri-tip, baked potatoes, baked beans, salad, dinner rolls and cookies for only $40. Pre-order no later than 4/19 at the ACHS main office before or after school or online at www.achswolvesathletics.com
On the 23rd pick your meal up at the ACHS front circle between 3:30 and 5:30 PM. You don't even need to get out of your car!


Once Al Asa´a was invited to a wedding. There was a lot of food enough to serve to all the guests. Some of the guests wanted to make some fun, so they challenged him to eat the whole lamb, which was stuffed with rice and meat. According to tellers, this person ate it all, and he went on eating more of the food, which was prepared for the guests. Then the father of the bridegroom came and begged him to stop eating, so the guests can find something to eat. The tellers say that there was not much food left except bread and fruits.
Other bassawis tell, that that man was passing once by a bassawi woman, who was baking marqooq / saj bread (marqooq / saj bread is a traditional palestinian bread made by villagers). That woman invited him to taste her fresh bread, as this was and still is a palestinian tradition of hospitality. That man accepted and started eating the fresh bread. That woman baked more than 100 pieces of bread, which was enough for a whole large family for at least a week. According to tellers, the woman had to beg him to leave some of the marqooq bread for her husband and children, because he almost ate all of it.
Some tell, that some bassawi villagers once challenged Al Asa´a to eat a whole jal planted with chilli (jal is a strip of land with an area of about 100 square meters). According to tellers, the bet was that if he eats it all, he does not have to pay for it, and if he does not, he has to pay for what he ate. That man accepted and went on eating. As he finished eating almost half of the jal´s chilli, the owner of the jal had to ask him to stop eating, to avoid loosing all of his chilli on the bet. Those bassawis who challenged him paid the owner of the jal.
My father told me, that my grandfather invited Al Asa´a once to dinner. My grandmother made Kroosh (a traditional palestinian dish which is made of stuffed lamb stomachs) beside other palestinian dishes. That man ate only a little that evening. The family was astonished to see him eating very little food, though there was made lots of food, which was enough for him according to what people told about him. When that man was asked about why he did not eat as usual, he replied, that he thanked God before eating. He explained, that he was mokhawi (mokhawi is a person, who is believed to have connection to the spiritual world or genies/or a person who took a genie as a brother or sister), and when he mentioned God, it was only him who ate. If he did not mention God, the "genies", whom he had connection to, they would have eaten all of the food which entered his mouth.
These stories are still being told, even if one finds it difficult to believe.


In our house it’s that time of year when I can still justify a slice of Christmas cake for breakfast because it can help balance hormones. Here’s how:
Currant, raisins, sultanas are all power-packed with the nutrients we need to balance hormones, especially calcium & potassium. They’re also rich in vitamin C, antioxidants and beta carotene to help support immunity.
Shock fact for me today is that currants are actually a small dried grape and not related to our juicy English blackcurrants, nevertheless still a great source of nutrients.
Nuts are fatty, starchy and protein-dense and we need fats to make hormones.
Christmas cake is full of fibre too to assist digestion.
We need protein-balanced meals so I eat my Christmas cake with a slice of unpasteurised, organic cheese (Northern-style) to swing more protein in to help balance my thyroid.
A little goes a long way, so you don’t need a huge slice of either.
PS this is my friend Andrea Szalay’s Christmas cake in the pic – check out her fabulous Any Age Yoga classes https://www.instagram.com/any_age_yoga/
Marzipan made from ground organic almonds is calcium-rich. Almonds are good for heart health.
Note to self: avoid using candied peel in the mix and go for orange and lemon zest from unwaxed organic citrus fruits.
Mmm feel that summer sun they’ve harvested especially for you!
Now there is a little flour and your cake could be gluten-free if you choose.
There is some egg and there is some sugar – go organic with all ingredients- and don’t eat too much in one go. And for any vegans in the room there are some great recipes for a vegan Christmas cake.
Any additional protein with your Christmas cake ie a slice of cheese or milk or nut milk in your coffee could help you achieve blood sugar balance. When our blood sugar is balanced we women prodcue progesterone more efficiently. I call progesterone our feel-good hormone.
Talking of coffee, I’ve recently swung to the decaff camp as I love coffee but was feeling too buzzy on the caffeine.
Be sure to go for organic, swiss water process decaff. Less impact on the planet and no nasty chemicals. My sleep has improved since I’ve done this as it had inexplicably gone wonky.
And if you prefer a cup of tea and want to avoid caffeine Clipper Tea make a nice decaffeinated tea.
And one last thing. I’m back to intermittent fasting with that breakfast (literally ‘break fast’) and coming to it mid morning or at 12pm. More on that another time.
So enjoy your cake!
Have your cake and eat it too!!
For more information, news, updates and offers from me, sign up to my newsletter below.
Sign up to my Newsletter


IGD is a research and training charity that helps the food and grocery industry deliver the needs of the public. IGD sits at the very heart of the food industry, bringing together a unique network of retailers, manufacturers, primary producers and service providers to address the big issues. Their in-depth understanding of shoppers, retailing and supply chains is supported by their knowledge of broader topics affecting the industry – health, nutrition, sustainability and economics among them.
Project: Complete responsive redesign of the IGD website, which exists out of the main IGD.com site and 3 sub sites.
Platform: DNN CMS
Role: Senior UX / Visual designer


I just wrote a whole very dull post about how Veganuary has been dead easy because most of my meals were vegan before and telling you all about what I like to eat. But I deleted it. No-one had anything to gain from that.
So instead I will advise anyone thinking about becoming vegan to join a facebook group because it’s absolutely hilarious and will spur you on. I do think that anyone going from meat eating to vegan in one step is far braver than me, but reading the many tales of drunken chicken burgers has been a real laugh. Sometimes laughing at others is the best way to get out of my own embarrassment of what a nob I feel asking if anything is vegan in a small town cafe (it isn’t).
For anyone wanting to go veggie, or vegan, a few insider tips; couscous is crap.You don’t need to eat it. There are so many other options all of which are infinitely tastier – lentils, quinoa, giant couscous, beans or a whole world of different kind of rice. Most dried pasta is vegan, who knew? I didn’t. ‘Just Puff’ puff pastry is vegan! Some noodles are vegan, not just rice noodles, YAY UDON! Almost all food tastes better if you take inspiration from Ottolenghi and sprinkle a load of toasted crushed seeds on it, and you can just do this in bulk and keep it in a jar, I go through a tonne of Caraway, Coriander, Fennel and Cumin seeds. So good. Beetroot and Caraway is a particular match made in heaven. You don’t need to buy weird vegan products, I haven’t. I am looking forward to eating blocks of paneer in February but didn’t bother getting any vegan cheese or fake meat. Oh I did get some soya custard, which was delicious. You might not loose weight. I’ve certainly not. Thanks a lot family sized bags of crisps for being vegan. You’ll hate yourself for saying the word vegan several times a day, especially if your husband or friends point it out every time.
I’ll definitely not be vegan after January, but I’ll also definitely be eating less dairy. I didn’t struggle at all to cut out eggs so I’ll be hoping to very rarely eat them, although it’d make going for a coffee infinitely more enjoyable if I can sometimes have a cake too. I’d also like to make my switch from milk to almond milk permanent, so the main change will be not reading ingredients of ready made things, and being able to eat non-vegan chocolate and biscuits again (phew!). I baked three vegan cakes this month and they were all delicious. We’re lucky to have a local amazing vegan bakery called This Old Chestnut, who supply lots of cafes in Leeds with vegan cakes, and we had all vegan cakes baked by them at our wedding. So I’m very aware that vegan cake is just as good as non-vegan, but unfortunately where we live, in Otley, our only option is to bake our own.


If you like Egg Salad and Chicken Salad you will love this delicious Corn Chicken Egg Salad! Other ingredients include pickles and cranberries. And the dressing is half mayo, half yogurt so the creaminess is the same, but it has less calories!
I don't know about you, but I love creamy salads! I don't like them overloaded with mayonnaise. If they are, you end up not tasting anything else on the dish. And that's not good. Well, I guess balance is everything, right? 🙂
To make this Corn Chicken Egg Salad you will need:
- cooked chicken
- hard boiled eggs
- canned corn
- plain yogurt
- cider vinegar
- Dijon mustard
💭 Tips and Variations
You could use only mayo (and omit the yogurt) but the combination is delicious and there will be less calories.
You can substitute the cranberries for raisins (golden ones go better here).
If you don't like Dijon mustard you can just leave it out or substitute for yellow mustard.
Have all the ingredients chilled before hand, so you can make this salad and serve ir right away.
This is a great way to use leftover chicken, or turkey!
You can also use this to make sandwiches.
You can keep it in the refrigerator in an airtight container for up to a day.
🍽 How to serve this salad
This salad is great on its own but you could also add some greens or use it to make a fulfilling and yummy sandwich!
You could also have this as a side dish for a hot sandwich - in this case it will serve more than just 3 people.
You could also make it to take to a picnic. In this case, do not mix the dressing to the salad - leave to do this just before serving.
I think you might also enjoy this chicken avocado salad with creamy honey mustard dressing.
Corn Chicken Egg Salad
- 2 cups cooked chicken shredded
- 1/2 cup celery chopped
- 3 eggs hardboiled, chopped
- 1/2 cup canned corn
- 1/2 cup pickles chopped
- 1/4 cup cranberries
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1/8 tsp salt
- 1/4 tsp pepper
- In a large bowl mix all the salad ingredients
- In a separate small bowl mix all the dressing ingredients
- Pour the dressing over the salad and toss very well
- Serve immediatelly, or keep in the refrigerator, in an airtight container for up to a day.


Mindful Bakes - Baked Mindfully
We are mindful of putting down iPads, turning off the television and fully immersing ourselves into baking! Come and discover the therapeutic nature of this old craft with us. Laura is a Mummy of two and she is passionate to teach children the traditional tips and techniques passed down to her by her Grandma and own Mother, throughout the generations. This is not about creating a chef experience, more about traditional home-cooked meals and bakes that you can recreate easily in your own home. We can come to your house and bring all the equipment and ingredients or you are warmly welcome to join us at the Old School in Collingbourne Ducis. Our approach is informal, friendly and therapeutic, with an emphasis on fresh local produce, as well as cooking from scratch.


Toddlers are full of energy and are always busy with new activities, like playing, climbing, walking, shouting, and crying. As they grow their nutritional requirements grow with them. They now need more energetic food compared to when they were infants. To meet their needs, their diet needs to include all five food groups including; grains, veggies, protein & fruits. As a parent, it's important to make sure your toddler gets all the nutrients they need.
As per reports, 31.5% of children under five are underweight in Pakistan.
To cover your toddler’s nutrition needs, you can make a schedule to offer three proper meals. Besides breakfast, lunch, and dinner, you can give them two healthy snacks daily. Also note that when your little one transitions from the infant to toddler phase, their primary energy source is now solids, so do not breastfeed them more; instead, offer solids as much as you can.
In Addition, you must include healthy fats in your toddler's diet, for example, ghee, yoghurt, nuts and seeds can strengthen your toddler's immune system. There are also superfoods for toddlers which can help them gain the necessary weight for growth.
Are you a worried mom who thinks your toddler is not taking enough food and wants a complete feeding guide for your little one?
Always remember that the appetite varies from child to child. If another child is eating more than yours, it doesn't mean your kid needs to eat that much. Besides mother's feed, you should include foods from five essential groups in your toddler's meal.
The five food groups and the servings per day are given below.
As a toddler never rests, they need a constant source of energy to crawl, move, and play. Grains are one of the main sources of carbohydrates which is the main energy source for the human body. Moreover, grains include essential vitamins and minerals.
Foods Per Serving
Toddlers need six servings of grains per day. You can follow any routine but below is a balanced routine you can follow,
- Four teaspoons oatmeal
- ½ slice whole grain bread
- Four teaspoons whole wheat pasta
- Four teaspoons rice
- ⅛ roti/chapati
- ¼ cup dried cereal
Fruits are a rich source of vitamins, minerals & fibre. They are also packed with antioxidants, which prevent allergies and boost the immune system of kids.
Foods Per Serving
Toddlers need two to three servings of fruits per day. You can meet the servings portion as follows;
- ¼ cup of any seasonal fruits
- ½ cup seasonal juice
- 1 cup of canned fruit
To meet your toddler's energy needs & balance their diet you can not miss vegetables from their diet. Leafy green vegetables are rich in water, antioxidants, fibre, minerals, vitamins and whatnot. Vegetables act as armour against chronic diseases like cancer and heart disease.
Most mothers stay constantly worried about their toddler’s constipation problem. The natural cure for constipation among kids is to provide fibre-rich food which is available in plenty among veggies.
Foods Per Serving
Toddlers need two to three servings of vegetables per day. You can fulfil the requirement as follows;
- ½ cup sweet potato or potato
- ½ cup of any cooked vegetable
- ½ cup lentils
Please note that your toddler needs one tablespoon of vegetables per year of age.
- One tablespoon for a year old
- Two tablespoons for a two-year-old
- Three tablespoons for a three-year-old
Protein is the most essential food group with a major role in the development and growth of your toddler. Toddlers never sit calmly rather they utilize their energies which sometimes causes them injuries. The body needs proteins to repair cells and make new ones in case of injuries. Moreover, if your toddler has sugar cravings, start adding protein rich food in their diet. Protein will help in gaining weight too.
Foods Per Serving
Toddlers need two servings of proteins in their diet per day. You can give them servings of protein as below;
- One egg
- One tablespoon of peanut butter
- Half cup beans
- 1 ounce solid meat or two tablespoons ground meat
Dairy is a great source of calcium and vitamin D. Toddlers need Vitamin D and Calcium for the development of strong bones. Dairy products that you can add in your toddler’s diet include milk, ghee, yoghurt, and cheese.
Foods Per Serving
Toddlers need three servings of dairy per day. You can fulfil your child’s daily dairy requirements from the following.
- ½ cup milk
- ½ cup cheese
- ½ cup yogurt
- 1 teaspoon ghee
A toddler needs three meals and two snacks per day. However, you can adjust the serving size based on your child's appetite.
These are sample meal plans for your toddlers that you can change and swap according to your preferences and your family's liking. You can use your options, too but try to add food from all food groups.
- Boiled egg, oats porridge, and one small fruit. For example banana
- Boiled egg, cornflakes, and nuts. For example, almonds
- Paratha with chapati with one fruit. For example apple
- Egg, paratha, and buttermilk
- Boiled egg sandwich or chicken sandwich with salads and fruits. For example, cucumber, grapes, and pears
Mid Morning Snack
- Dates with cashews
- Figs with pistachios
- Any dry fruit, including raisins
- Fresh juice of any fruit
- Chicken vegetable pulao, yogurt, and salad
- Egg and vegetable fried rice, yogurt, and salad
- Roti and curry with salad and yogurt
- Lentils rice with chicken and potato cutlets
- Peas pulao, salad, and yogurt
- Boiled potatoes
- Sweet potatoes in any form
- Chicken corn soup
- Oats vegetable soup
- Chicken nuggets or chicken cheese balls
- Any green leafy vegetable curry with roti or chapati
- Chicken vegetable rice
- Potato chicken curry with chapati
- Cooked meat, mutton, chicken, etc.
According to a survey report by UNICEF Pakistan, more than 49% of Pakistani children are iron deficient. Iron is equally essential for your toddler. Every day, toddlers require about 7 milligrams of iron.
The reason why you should provide iron-rich foods to your toddlers because:
- Mother feed is devoid of iron
- After five months of age, iron stores start depleting in baby
Therefore, it's crucial to start feeding children foods high in iron at a young age.
Your kids require iron for a number of reasons. And its lack may hinder their development. Iron deficiency in toddlers can cause:
- Slowed growth and development in toddlers
- Poor brain development
- Slowed response and motor skills
- Poor appetite
- Low immunity
- Poor energy level
Here is a list of foods high in iron that you may offer your toddlers. You can give them in any form or texture. For example, you can provide them in puree form or finger size.
- Dried fruits
- Leafy green vegetables
- Nuts and seeds
- When your toddler is 1 year old, let them practice self-feeding. It will be helpful in the long term as they will know how to chew food and eat it themselves. Also, self-feeding makes their bond optimistic with the food. As a result, they will not become picky eaters in the future.
- Always give iron-rich food with vitamin C sources to increase its absorption in your toddler's body. You can also add vitamin C sources, such as tomatoes, lemons, oranges, and strawberries, to their diet.
- Limit the amount of sugar in your kids' diet, as sugar can deplete the appetite in toddlers and kids.
Junk foods are not only bad for adults but also for toddlers. Unhealthy eating is responsible for worsening the health of toddlers. So please do not make it a habit of offering junk food to your toddlers.
Always offer your child varieties of food with different colors and textures. By offering them variety, they can explore food, and it eventually builds up their eating skills. Certain foods, nevertheless, should never be a part of your toddler's diet. These foods weaken your child's immune system. If you are giving any of such food to your toddlers, stop giving them right away!
- Carbonated drinks, for example, fizzy drinks, soft drinks
- Packaged foods
- Do not introduce them to biscuits, chips, cakes, or cookies
- Avoid giving tea and coffee too
- Also, avoid foods containing large amounts of sodium and sugar
- Avoid giving junk food to your toddlers.
Feeding your toddlers healthy food is essential as food helps them develop. You can not neglect the importance of food in your kids' lives. It makes them healthy and happy. Moreover, if your baby's tummy is full, they will be less irritable and will be a happy child. When your infant reaches a toddler phase, include every food in their diet except the one discussed above. Also, give nutrition-dense food to your child. Always remember never to force-feed your child. Make them happy for mealtime so they can develop an interest in food. Include all food groups in your toddlers' diet, as every food is equally necessary for them.


STOKES COUNTY, NC (WGHP) – The number of farms in North Carolina continues to decline year after year.
One reason for this is that the majority of farmers in our state have passed retirement age. 75 percent are older than 65 years.
But there are also newcomers, like the owners of Sauer Creek Farm in Stokes County.
The couple, in their early 30s, started the business five years ago.
They use new technologies to grow more products in a smaller space. They use trout to fertilize the aquaponics system to grow lettuce that grows faster and lasts longer. As a result, Saura Creek Farm has quickly become a favorite at the Winston-Salem Farmers Market.
Shannon Smith visited the farm to learn why this young couple loves using new technology to grow their produce.
Suggest a correction


TravelChef are proud to create and supply an exciting range of gourmet frozen Indian meals to pubs, bars, hotels and the hospitality sector. Using the finest of ingredients and spices our authentic meals allow outlets to compete with any of their local Indian restaurants and we offer price competitive terms to hospitality businesses in these challenging times. Our rapid chilled distribution service covers the UK and we pride ourselves in on-time deliveries.
Most importantly by serving our range of meals pubs and bars can continue trading regardless of the business restrictions brought about by the current local lockdown tier imposed. We can provide outlets with a complete menu. Our full range is available to view on our website at www.travelchef.org
We are seeking Agents throughout the UK.
Ideally Agents should have experience and good contacts in the hospitality sector particularly in pubs and bars. Agents that have contacts with breweries or pub management companies would be most welcome.
This is a great opportunity for Agents in the hospitality business to add to their portfolio and to recover from the slowdown in this sector. In addition to the usual marketing materials we also supply Agents with samples to use in introducing our products to local businesses.
We are offering a minimum 10% commission on all sales and we have great incentives for ambitious Agents to earn substantial incomes for hitting agreed targets
Agents who are currently calling on our target market can submit their details through the APPLY button or by calling Alex Charles on 07397808164. We look forward to hearing from you.


Fossa Chocolate: Lychee Rose Dark Milk Chocolate
Tasting notes: Fruity and floral, like a walk through a fruits garden
Rose tea-infused Tanzania 52% Dark Milk Chocolate topped with dehydrated lychee from Thailand and crunchy cacao nibs.
This is a chocolate that reminds us of a long stroll through an edible garden perfumed with floral and fruity aroma.
Ingredients: Organic cacao beans, cane sugar, cacao butter, milk powder, dehydrated lychee, rose tea
Net Weight: 50g
✓ Gluten free
Note: This product is made in a facility that also processes nuts and milk.


I am still daydreaming of all the mystical places I visited in Ireland and actually getting a little sleepy...I need a PICK-ME-UP!!! So what's better in the afternoon than a nice cup of coffee? And while we are daydreaming, what about a nice cup of Irish Coffee? (I'm actually not even a coffee drinker but I will if it has whiskey in it!) Beats the hell out of eggnog.
- 1 1/2 ounce Jameson (or some other Irish whiskey)
- 8 ounces of coffee
- 1 tsp of sugar (or to taste)
- 1 tbsp of whipped cream
Pour the sugar into an empty glass and then add the whiskey. Follow with the coffee and stir until sugar is mixed well. Float whipped cream on top and enjoy!


4149 west vine st. kissimmee. fl.34741
Indian restaurant Kebab Curry Pizza in Orlando Kissimme , Florida has been serving the very best in Indian cuisine and south Indian vegetarian throughout the Orlando metropolitan . We are conveniently located in 4149 w vine street kissimmee, Florida 34741 Our menu is prepared daily with fresh hand-picked ingredients and served to please your exotic palate.
Indian restaurant Now we are open in kissimme Florida 12:00 pm to 11:00pm
If you and your co-workers are looking for something delicious, fast, and inexpensive for lunch, you’ve found the right place. You can call in your order for even quicker service and eat in or take it to go.
Make sure to ask about our delivery options and Indian catering services for social and corporate events such as executive meetings, company picnics, birthday parties, wedding receptions and family reunions.Want eat good Indian, Vegetarian, Restaurant, South Indian, Food please come and enjoy our delicious food in kebab curry pizza.
~Curry (/ˈkʌri/, plural curries) is a dish whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies. Some limit the use of the term curry to dishes prepared in a sauce, but curries may be “wet” or “dry”.
In original traditional Indian restaurant cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.
Traditionally, Indian restaurant spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.
Indian restaurant Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Indian Dishes called “Indian restaurant curry” may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. Many are instead entirely vegetarian, especially among those who hold ethical or religious proscriptions against eating meat or seafood.
Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.
The main spices found in most Indian restaurant South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables).
~Indian restaurant Ḥalāl (Arabic: حلالIndian restaurant ḥalāl, ‘permissible’) or hallal is any object or an action which is permissible to use or engage in, according to Islamic law. The term covers and designates not only food and drink but also all matters of daily life. It is one of five الأحكام الخمسة (al-ahkam al-khamsah) — fard (compulsory), mustahabb (recommended), halal (allowed), makruh (disliked), haram (forbidden) — that define the morality of human action in Islam. Mubah is also used to mean “permissible” or “allowed” in Islam.
Generally in Islam,Indian restaurant every object and action is considered permissible unless there is a prohibition of it in the Islamic scriptures. Clarification is given below in detail as to what is considered to be a permissible object or action in Islam, along with the exceptions.
Indian Kebab, (Persian: کباب), (also kebap or kabab) is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab (Turkish: şiş kebap) cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night out .


- 2 Chicken Leg (veg: firm tofu)
- 2tbsp Vegetable Oil
- 1 can Coconut Milk
- 3 Shallots, chopped very fine
- 2tbsp Fish Sauce (veg: soy sauce)
- 2tsp Sugar
- 1tsp Tumeric
- 2tbsp Changmai Curry Paste (or Red Curry Paste)
- 1 Spring Onion
- 1 Lime
- Fry the red curry paste, shallot and tumeric in the vegetable oil.
- Add the chicken/tofu, half the coconut milk and fry until the chicken is cooked.
- Add the remaining coconut milk, sugar and fish/soy sauce.
- Cook the noodles as per their instructions, and keep a third of them to fry as a topping.
- Deep fry these noodles in vegetable oil for 30-60 seconds until crisp.
- Chop the spring onion very fine, and cut the lime into quarters.
- Put the noodles into each bowl, pour over the sauce and serve one chicken leg per person. Top with finely chopped spring onion and the fried noodles.
Traditionally, this dish is served with pickled cabbage.


The Laurie M. Tisch Illumination Fund
The Laurie M. Tisch Illumination Fund supports projects in education, the arts, health and public service. However, it’s perhaps best known for the Green Carts campaign, a multi-level strategy to respond to food “deserts” in New York City. Social scientists define these “deserts” as areas where fresh produce is hard to find and where the incidence of obesity and diabetes is very high.
Starting with a $1.5 million seed grant, Ms. Tisch worked with Mayor Michael Bloomberg and city staff to create the Green Carts program, which sells fruit and vegetables in areas that are underserved. By 2012, there were 524 active cart permits, translating to employment for 900 people. According to Ms. Tisch, the project also encourages “entrepreneurship, with each vendor owning and operating their individual carts.”
In the second stage of the project, Ms. Tisch funded a new cookbook with recipes from chefs around the city. The idea, she says, is to make recipes and information about fresh produce just as accessible as the fruits and vegetables themselves. The Green Cart vendors distribute the cookbooks for free (10,000 have been printed) while on their rounds.
In a third stage of the project, a new documentary called The Apple Pushers had its premiere in 2011. The film, which looked at the Green Carts project in detail, was also backed by Ms. Tisch. She wanted to build public knowledge and support for the project, broadening impact by encouraging other communities to consider their own versions of the Green Cart model. So far, Ms. Tisch says, eight other cities have shown interest and the U.S.D.A. has screened the documentary for policy leaders and heads of federal agencies in Washington DC.
To learn more, visit lmtilluminationfund.org.


After Thanksgiving I always feel overwhelmed by food. I not only had the sandwiches and enchiladas, but have repurposed the stuffing and cranberries into new freezer-bound creations.
Fortunately, a virtuous desire for salad overwhelms me. Knowing more holidays and parties are ahead, I try to go back to the Intermittent Fasting Diet. For me that usually means eating small amounts of nutritionally dense food, combined with lots of vegetables, fruit and fiber.
Nutritionally Dense Foods
Nutritionally dense foods keep you full, but are sometimes high in calories. Nevertheless, nut and seed butters are among of my favorite foods; I just keep the portions small. In fact my most frequent breakfast choice, is peanut butter with some apple or banana on hearty toast.
Seed Butter Dressing
Another way I use nut or seed butter, is as a component of a dressing or sauce. Thinned, they can be distributed over salads and other vegetable dishes for a satisfying meal.
Seasonal ingredients make a delicious and pretty salad. My new favorite is arugula and spinach with apples, pine nuts and pomegranate topped with a tahini dressing. Here’s the recipe for a single lunch or a side dish for two:
Winter Salad with Tahini Dressing
1 handful arugula
2 handfuls spinach
½ a Honeycrisp apple
1 tablespoon pine nuts
¼ cup pomegranate seeds
11/2 teaspoons tahini
1 teaspoon olive oil
2 teaspoons lemon juice
2 teaspoons Greek yogurt
Layer vegetables, fruit and nuts into a wide bowl and season with salt and pepper. Whisk olive oil into the tahini, then slowly whisk in the lemon juice and yogurt until desired consistency. Taste and adjust flavor balance if necessary.
Spread a light layer of dressing along the inside of the bowl, to avoid overdressing. Mix dressing into the salad.


Philo Ridge Farm is a certified organic 400-acre farm located in Vermont’s Champlain Valley. We are a diversified farm in our fourth year of production focused on growing produce and raising meat. Our practices increase the health of our soil, produce a variety of nutrient rich foods, reduce the use of fossil fuels, and support our agricultural community. Our production spans vegetables, fruits, mushrooms, flowers, orchards, and livestock including sheep, chickens, turkeys, cattle, and pigs. We produce our own compost and hay on the farm. We believe in treating our employees, animals, and land with the respect and care. In addition to production, we are carefully measuring and monitoring our practices so that we can share our story and data gathered with others who are interested in understanding and supporting regenerative agriculture.
We aspire to support the food, farmers, and the incredible bounty of the regioN
FOOD & BEVERAGE MANAGER
The Food & Beverage Manager is responsible for all aspects of food and beverage operations at Philo Ridge Farm, including our market, food service, beer and wine service, special event coordination, and all guest related activities. This includes all Back of House (BOH) and Front of House (FOH) staff management and leadership; providing unsurpassed hospitality and guest experience; curating and serving the products grown on the farm and prepared in the kitchen; as well as overseeing the sourcing and selling of our various market products by the Market Manager. The Food & Beverage Manager is also responsible for overseeing all product inventory, the maintenance of all Farm Commons Barn facilities & equipment, and working in conjunction with the Head Chef and Market Manager on the sales and financial performance of the food service program.
We believe in treating our employees, animals, and land with the respect
Philo Ridge Farm is looking for a General Manager (GM) to be the creative, hands on, entrepreneurial driver of our diverse and innovative farm. The GM will provide inspirational leadership and oversight of team development, as well as thoughtful financial management of the business. They will be a key ambassador of our core values, company mission and the Philo Ridge Farm story. The GM is responsible for all business operations, leadership development, internal communication, community engagement and marketing, HR and administration. They are supported by the Philo Ridge Farm Asset Manager, the business partner Bio-Logical Capital, and the Philo Ridge Farm Board, which includes farm owners Diana McCargo and Peter Swift, who live adjacent to the property. This is a multi-faceted role, with many diverse responsibilities, requiring patience and resilience, solid business acumen, entrepreneurialism, and a good sense of humor.
Our growing practices increase the health of our soil
The Head Chef is the creative lead at the intersection of our farm and Market. He/she will be responsible for all aspects of the back-of-house (BOH) operations of the market, and all culinary activities. The foundation of this position is the creation and execution of both a prepared foods and value-added products, both of which are driven by what we grow on our farm. This person thrives in a dynamic environment where the seasonality and the unpredictable nature of farm products are a catalyst for culinary creativity. This is a fast-paced position that requires the Head Chef to develop a balanced mix of seasonally driven dishes using simple cooking techniques and nose-to-tail and root-to-fruit principles.
Our practices support our agricultural community
RUNNER / BUSSER
The Runner/Busser is responsible for providing exceptional external and internal customer service and ensuring a positive dining experience by supporting the kitchen and wait staff in running and expediting food, clearing and turning tables, and re-stocking of work areas to support front of house service.
Our growing practices produce a variety of nutrient rich foods
The Dishwasher participates in the daily operations of the kitchen including the washing of all dishes, kitchen utensils, cookware, and equipment. The Dishwasher maintains the cleanliness, sanitation and organization of the kitchen, kitchen equipment, storage and garbage areas. The Dishwasher will also complete cooking prep, dry storage and walk-in organization and rotation, and other tasks as assigned by the Kitchen Shift Supervisor or Head Chef.
Our growing practices reduce the use of fossil fuels
The Production Cook works with the kitchen team, led by the Head Chef, to ensure a high level of quality and standards of all prepared food and executes the proper product rotation of raw ingredients and cooked items. The Production Cook is responsible for accurate, efficient, and timely execution and plating of menu items throughout the day. They are an active contributor to the open and constant line of communication with all other team members regarding product, production timeline for prepared food items, and ingredients.
we strive to create a supportive and flexible work environment
MARKET TEAM MEMBER
The Market Team Member will be responsible for setting up the deli, market floor and dining area, and coffee and pastry counter for service, including the stocking of coffee and dining self-service area; ensuring that all market food and merchandise are well-displayed; providing customer service throughout the store; preparing and serving drinks and food. The Market Team Member will have a deep understanding of and pulse on the current trends in good food production, and will contribute to the ongoing evolution of the Market product mix.


Navratri Pooja celebrations will be conducted at the Restaurant Schlossle Mahal in Vaduz on 25th Sept 2014 beginning 6 PM.
The program will start with Navratri Pooja, followed by Indian Dance and a special Navratri Dinner & Dessert Buffet.
Location – Restaurant Schlossle Mahal, Fürst-Franz-Josef-Strasse 68, FL 9490 Vaduz
Dinner Buffet Details:
Call +423 232 7200 for reservations!
Indian Association Switzerland


GALLON EACH/GALLON CARTON OF 4
This product has been cleared under 40 CFR 180.940 (a) for use on food Processing Equipment and Utensils in Dairies and Public Eating Establishments, Food Contact Surfaces, Food Processing Equipment and Utensils, in Food Processing Plants and other food-contact articles at a concentration of 200 – 400 ppm active.
Regular, effective cleaning and sanitizing of equipment, utensils, and work or dining surfaces which could harbor food poisoning microorganisms minimizes the probability of contaminating food during preparation, storage or service. Effective cleaning will remove soil and prevent the accumulation of food residues, which may decompose or support the rapid development of food poisoning organisms or toxins. Application of effective sanitizing procedures reduces the number of those organisms which may be present on equipment and utensils after cleaning, and reduces the potential for the transfer, either directly through tableware such as glasses, cups and flatware or indirectly through food. To prevent cross-contamination, kitchenware and food-contact surfaces of equipment must be washed, rinsed with potable water and sanitized after each use and following any interruption of operation during which time contamination may have occurred.
Where equipment and utensils are used for the preparation of foods on a continuous or production-line basis, utensils and the food-contact surfaces of equipment must be washed, rinsed with potable water and sanitized at intervals throughout the day on a schedule based on food temperature, type of food, and amount of food particle accumulation. Articles that can be immersed in solution must remain in solution for 60 seconds. Articles or surfaces too large for immersing must be thoroughly wetted or flooded by rinsing, spraying or swabbing. Allow all sanitized surfaces to drain and air dry.
55 Gal, 5 Gal, 4 x 1 Gal


To some people, a pet is simply as valuable as a kid. Taking care of your family pet is really essential, and so is providing them the ideal food. Excellent food and the best animal items can assist your family pet stay healthy and fit.
Family pet nutrition in our market plays a huge role in our society although not all individuals acknowledge this. Most customers think that purchasing animal products such as canned foods are simply equivalent to the meat that you can feed them every day. They are mistaken. They likewise think that the canned foods only consist of toxic substances and preservatives which can harm the pet's health one day. More of them likewise think that they only intend to keep it costly. In the early 1980s, Stuart Berger, MD, declared that soy is among the seven leading allergens. Soy is a compound that causes allergic reactions in pets.
If you wish to provide your pet natural, healthy food, however you do not have sufficient time to prepare raw meals for your pet, you can buy a few of the foodstuff such as those ready-to-eat freezes dried and frozen products or raw meals. Your pets will like this sort of raw food. This can be a alternative if you can't feed him with a bone. These food are very special that they have food supplements.
Among the options for feeding family pet's raw food is Life's Abundance, which is a natural kibble family pet food for your cats and canines . The Life's Abundance chicken meal is made from the very best chickens raised without utilizing hormones or steroids . It includes only natural, nutritious components and is nutrient thick with the crucial vitamins, fats, minerals and fats which are necessary for the very best health of your pet dog or cat. It is free from ingredients such as wheat, corn, dairy, synthetic colors or flavors the spin-offs.
Dr. Jane Bicks, have challenged the requirement to increase diseases and poor health in our animals. If that is so, we likewise need to take good care of our animals.
They can be discovered in the regional family pet stores if you are looking for all natural healthy pet products. You can go to the nearest pet shops near you and you can ask a expert to assist you be and choose informed of the right dose. Sometimes, some foods are not suitable to the family pets that you have. You require support in choosing.
You can low protein cat food dry look for the animal products online if you are not pleased with your search. It is very simple to search for animal products online. This conserves your time and you will see a great deal of products that you can select from. Don't risk your how long does canned dog food last once opened pet's health since you are responsible for them.
Great food and the ideal animal items can help your animal remain healthy and fit.
Many consumers think that buying family pet items such as canned foods are just comparable to the meat that you can feed them every day. If you want to provide your pet dog natural, healthy food, but you do not have sufficient time to prepare raw meals for your pet, you can buy some of the food items such as those ready-to-eat freezes dried and frozen products or raw Best Strips Dog Treats meals. One of the options for feeding animal's raw food is Life's Abundance, which is a natural kibble family pet food for your pet dogs and cats . If you are looking for all natural healthy family pet products, they can be discovered in the local pet stores.


I just think our cupcake cakes were so cute!
I was inspired to do this after going to my friend Taylor’s wedding. She had cupcakes(delicious cupcakes!) and a small cake for her and her hubby to cut into. So I copied her. Thanks, Taylor! :)
My sister, Jillian, made our cake for us to cut into. It was very good even though most of it was shoved in my face. ;)
We got our cupcakes from Sam’s. Yes, the big Wal-Mart Warehouse!! That’s where Taylor had gotten hers, and I thought that was so brilliant. It was such a great deal, and their cupcakes are so good. Good for the taste buds and our budget!
To make our cupcakes more unique, we got edible glitter (in silver) to sprinkle on top of them. They added a fun sparkle! It’s called “Disco Dust” and you can order it online or find it at a local bake shop. Remember, with glitter a little goes a long way!
(Photography by Scott Cornelius)
I’m really happy with how our cupcakes turned out. They were set up beautifully, and the glitter on top was just what it needed to make them special.
What was unique about your wedding cake? I’d love to hear!


Why Natural Farming
The Advantages of Naturally Grown Vegetables
Differences between naturally grown and conventionally grown vegetables
|Type of Farming||Fertilizer||Agricultural Chemicals|
a. "From evaluation by weight to evaluation by quality"
b. "From accelerated cultivation to natural growing period"
Increase nutritional value with natural materials.
No pesticides to reduce pest infestation
Fertilizer/ pesticide-free tomatoes
The procedure of natural cultivation
Condition before cultivation
Mowing the grass by hand (no herbicide used)
Spreading waste fungus beds (nursery beds after harvesting mushrooms)
Stone removal and plowing by tractor
No fertilizers or pesticides were used.
Why Natural Farming?
As can be seen from statistical changes over the past 70 years, the vital nutritional value of vegetables is rapidly declining.
This is the result of conventional cultivation using pesticides, chemical fertilizers, and hybrid seeds (F1 seeds).
Before the widespread use of chemical fertilizers and pesticides, most farmers used natural ingredients to grow vegetables. The vegetables were nutritious and safe.
Today, mainstream conventional farming emphasizes growth promotion, standardization of harvested vegetables, and mass production. This is the "industrialization of agriculture. Nutritional value is second.
Key points of naturally grown vegetables
Prioritize the growth of vegetables by their own power.
Harvest time and growth speed are unique to each vegetable.
Longer lasting and less prone to damage
Much higher nutritional value
Natural materials needed for natural cultivation
1. Waste fungus beds (sawn wood after harvest mushroom)
2. Soil fungus (can be collected from the forest)
4. Fallen leaves, bamboo powder, etc.
5. Fixed seeds (traditional seeds)*.
*Fixed seeds are seeds that can be harvested from cultivated vegetables, making it possible to grow vegetables that are suited to the local climate.
F1 seeds, which are crosses of different species, grow faster and can be homogenized, but their nutritional value is drastically reduced.
At our farm fields, we repeatedly cultivate and harvest F1 varieties of vegetables to make them as suitable for the climate and climate as possible.
Our Momotaro (usually an F1 variety) is a fixed variety that we grow ourselves.


Location: Pigeons (Lover’s) Rocks in Raouché (Beirut, Lebanon)
It wouldn’t be appropriate to go to Beirut without first and foremost making the time to visit the Lover’s (or Pigeon) Rocks at Raouché. Apart from it being a stunning tourist destination, it is just so full of beautiful energy of people enjoying the day, taking the perfect Instagrams of each other. Many come to tan or casually stroll around, and some private boat owners would come to offer to take us for a very exclusive ride that we will never forget. When we took it all in, we were hungry enough to visit the nearby restaurant (Bay Rock) that had the most surreal view of the Rocks. It is a must-go in Beirut. Their cuisine was between Lebanese and traditional food, but we opted for a salad and a pizza (with a side of mint lemon juice). With a view like that, anything you eat just tastes a whole lot better. It was surely a memorable experience that made both us and our camera very happy. Highly recommend this place and restaurant :).


Pea Soup and the Seafood Feast (Rating: 3.77 - 2155 votes)Pea Soup and the Seafood Feast - Read Online or Download Pea Soup and the Seafood Feast by Matt Gazas Book For Free. Available forma: PDF, TXT , ePub , PDB , RTF, Audio Books Anna Burger full text books
|Title||:||Pea Soup and the Seafood Feast|
|Publisher||:||Belle Isle Books|
|Number of Pages||:||30|
PDF, EPUB, MOBI, TXT, DOC Pea Soup and the Seafood Feast When his mother tells him they re having pea soup for dinner Jack wonders how he ll survive Then he comes up with a plan he ll catch his own seafood feast instead Relying on skills learned from his grandfather the resourceful boy embarks on a seaside adventure casting for fish digging for clams and setting traps for blue crabs In the process he learns that the only thing better than a basket full of crabs or a bucket full of clams is a heart full of appreciation for the natural wonders of the bay .
With playful prose and vivid watercolor illustrations Pea Soup and the Seafood Feast teaches readers to value and sustain their environment with gratitude for life s little gifts


Get Avie Lee’s cookin’ at home with our Original Creamy Soup mix.
Bring home a taste of Avie Lee’s cookin’! Straight from the kitchen of Smoky Mountain Adventures, our Original Creamy Vegetable Soup Mix is available in the Bass Mercantile Dry Goods and online. A savory blend of our own soup mix and down-home spices will be sure to please even the pickiest of eaters. Just add vegetables to suit your own tastes.
*Price shown is price per 12oz bag. Each bag yields 8 – 1 cup servings


Math can deal with fat loss. Eating more calories than are burned leads to excess weight, and burning over you eat leads to loss. It might sound simple, but you must know more info regarding this.
Who doesn't love french fries? They can be a problem for anyone trying to lose weight. Baked fries, however, can be a strategy for still enjoying french fries while sticking to your diet plan. 1/2' cut potatoes along with oil, salt and pepper may be baked for 30 minutes at 400 degrees. Include some rosemary for a bit of flavor. Gently loosen and turn the fries using a spatula, then bake to get a final 10 mins. They're really delicious with ketchup, a whole lot lower in calories and you'll never miss the deep frying. This brilliant idea for "French Bakes" has come from Laurel's Kitchen cookbook.
Try eating your largest meal for lunch instead of dinner. Take your normal meal just like a sandwich or quick salad and also have that be your evening meal. You burn a lot more calories from the afternoon than you need to do at nighttime, so it will be simpler to avoid putting on weight when you have a large meal from the afternoon.
On the journey to weight reduction, you might eat out at a nearby restaurant and wish to eat an extravagant meal. Understand that portions at a restaurant are really large, greater than you need. Even before you start eating, demand the leftovers container and pack up half your meal. In doing this, consume less calories, and you possess a great lunch the next day.
Skip escalators and elevators for that stairs. Ignore the elevator. You will get more cardio if you utilize the stairs. This is certainly healthy and will allow you to lose weight. Once you may walk in the stairs easily, you may run up them carefully.
Make an effort to go by how good your clothes fit, instead of constantly checking the scale. Don't check out your scale as the end all in your success. Everybody shows weight differently. Everyone is different, so looking to reach a perfect weight while you are in the beginning stages is counter-productive. Pinpoint the clothing you would like to end up in instead.
Among the best approaches to succeed in weight-loss is usually to keep a food journal. If you eat, write when you ate, exactly what it was read more and your emotions. You will see what you've been eating and in case your emotions are controlling your diet.
Avoid food before heading to sleep. If your normal bedtime is 10:00, usually do not eat after 8:00. When you must eat something, snack on crisp vegetables and drink here some water. Even if you cannot always avoid eating before bed, do whatever you can to make it a habit. If you are not participating in pyshical activity, your whole body holds onto calories and fat.
Avoid using one word--diet. The phrase "diet" causes negativity, but don't forget to know others that you're watching the foods you consume.
If you're eating when distracted, you'll become more vunerable to putting on weight. You will eat more click here and have a harder time slimming down unless you take note of the foods you take in. Keep in mind the quantity that you are consuming each and every sitting, and you are sure to find that you tend not to eat the maximum amount of.
The sort of calories that you simply consume does change lives, so avoid empty calories including high-sugar or high-fat foods. Try to find the glycemic index to locate foods that'll enable you to slim down. Copying the following information can present you with helpful tips for food choices when you really need it most.


Chocolate and the heart
Posted by medconsumers on August 29, 2011
Eat chocolate and you may also cut your risk of heart disease. A new analysis of the best studies on this topic showed that the higher the consumption of chocolate, the lower the risk of this leading cause of death worldwide. And no, the analysis was not funded by the chocolate industry; in fact, its authors state their study “received no specific funding.” Presumably, it was a public service.
The health effects of cocoa and chocolate have been well studied over the years and shown to have anti-oxidant, anti-hypertensive, anti-inflammatory, anti-atherogenic, and anti-thrombotic effects. You don’t even need a translation for these medical terms to know that they collectively mean “good for the cardiovascular system.”
The research question that lingered, however, is this: Does high chocolate consumption actually cut the risk of having a heart attack or stroke?
This is the question the new analysis, published online today in the British Medical Journal, came close to answering. An international team of researchers led by Adriana Buitrago-Lopez searched for all studies that had compared people who ate a lot of chocolate with those who did not. After assessing the quality of these studies, the researchers singled out seven that met their criteria for high quality.
The seven studies in this analysis had a combined total of over 114,000 participants. All but one had matched people with high chocolate intake with those of the same age, gender, health status, etc. who did not eat much chocolate. All explored the effect of chocolate consumption on various factors like type 2 diabetes, high blood pressure and metabolic syndrome, which are associated with an increased risk of heart attack, stroke, and heart failure.
Here’s the bottom line: Five of the seven studies showed that the people who ate the most chocolate had about one-third lower rate of cardiovascular disease, diabetes, and stroke than those who ate less chocolate. Unfortunately, this is not a definitive conclusion because it is based on the less trustworthy form of research called observational studies.
What’s more, this analysis did not come close to answering the questions on your mind right now, such as how much chocolate can I eat? And what type of chocolate is best? There were large variations in how the chocolate consumption was measured in these studies. And the study participants with high chocolate intake were eating all different types of chocolate consumed in different forms like candy bars, milk chocolate, and cocoa drinks.
Naturally, the authors of this analysis advised moderation and added the standard warning “more research is needed.”
Maryann Napoli, Center for Medical Consumers©


Well, good news is i lost weight! I'm down to......110.5
Yesterday i tried to give myself snacks to munch on and that seemed to work.
All i ate yesterday was...
*Breakfast: A rice cake
*Snack: 1/2 cup of grapes
*Lunch : 1/2 cup of grapes
*Dinner : 1 soup at hand- vegetable beef and a rice cake.
*Snack : 50 cals of orange juice
Do any of you miss eating soup and crackers? I did. Then it dawned on me that a rice cake could be like a cracker. IT IS! It was yummy and filling as hell!
Anyway my total was... 290 cals!!!!!
And my stomach was growling quite a bit, but i ignored it. I kinda liked hearing it though, it means my metabolism is at a steady pace.
Today is supposed to be the "No carbs day" on my diet plan. But everything in my house has carbs, even the salad. So I'm going to say fuck it on the no carbs, and just keep my count down. Today is less than 500. So I'll prolly stick to the same plan as yesterday.
The only soup i have left though is a creamy tomato which has a high cost of 190 cals. Maybe that will be my dinner since it's thicker and more filling, even without the rice cake.
Hopefully my day will be
*breakfast-rice cake: 35
*Snack- 1/2 cup of grapes: 50
*lunch- 1/2 cup of grapes: 50
*Dinner- Creamy tomato soup: 190
And all that would equal 325 cals under that limit.
Maybe a rice cake with dinner? +35 cals
That would make it 360. Still not bad.
On Friday, we had this party in my English class for Shakespeare day. There was a HUGE table of food. As i said before, THIS is why i had gained weight :( Anyway, there is this one thin girl, like really thin. She's always in plays and things. Like for the play i was stage crew and down where they were changing. I caught a glimpse of her with no shirt. HOLY SHIT. She looks like an Ana godess!
ok, back to the story.
With all of this food, everyone was munching away. Not her though. Then someone opened the bag of carrots on the table and she shouts "Yay! Carrots!" Who, that is normal, shouts for carrots? I immediately envy her. Why don't i have her willpower? Then she sees the raspberries and and has 1 or 2. So with all of this amazing food around she eats 2 carrots and 2 raspberries.
She was also wearing a low cut top. Hello ribs. you could see everyone of them! ::drooling::
So maybe she's Ana? Wouldn't doubt it. Or a freaky fast, healthy eater. Who knows. But if she is Ana she sure as hell gets away with it.
I will have more willpower than her.
I will have power over sweets.
I will have HER envying ME
I will have a gorgeous body.


Our eBooks are a great way to start off your health journey. They are simple to follow and are tailored to 3 goals; weight loss, fat loss and healthy weight gain. The recipes are simple and each book contains multiple options for meals and snacks and example weeks for how you might tailor your meal plan. If you know what you want but need specific guidelines to follow to achieve it then our eBooks will be perfect for you.
Our personalised programs are just that, personal. They are much more involved and let you work with our nutritionist to tailor a program to your lifestyle. If you are after support along with weekly advice and tips then these programs are for you. Just click on the Personalised Programs link below to find out more!
Our go to protein powder at Transform Nutrition is Top Nutrition Premium Whey. You can find this protein powder in recipes throughout all three of our eBooks!
This protein powder is a hybrid of hydrolysed whey peptide isolate and whey protein concentrate. This means it is ideal for post training protein and also for keeping you full between meals.
Proteins available are 1kg chocolate, 1kg strawberry and 1kg vanilla.
Click on the product pages below to purchase


Oh my god! i really gained weight while im here in JAPAN!
I think the main reason for this is i ate a lot of RICE and BREAD!!!!!
honestly, their rice is delicious and its really different from the rice im used to,
arrrrghh! now im in trouble! its so hard to loose weight esp during winter
My husband’s aunt always gave me bread everytime she comes home and you know,
Im kinda obliged to eat it since she gave it to me and i cant say no! you get me?
so now im on a diet as in seriously im on diet because i cant believe what i saw on the weighing scale
the other day. In just 2 months i gained that too much weight and im not happy bout it and im embarassed
so if your new or just planning to go to JAPAN never ever let yourself eat too much rice and bread!


Have a taste of world-class cuisine prepared by celebrity chef Cyrille Soenen and satisfy your sweet cravings with amazing desserts from an award-winning pastry team. Also try their mouthwatering specialties that will keep you coming back for more, from delectable soups to appetizers, and expertly cooked US certified Angus Prime Rib, Angus Tenderloin and T- Bone Steak, and Grilled Sea Bass.
Visit Impressions today at the third floor of Maxims Tower, Resorts World Manila.
Type of cuisine: French
Seating capacity: 70
Ambiance: Fine dining featuring a 2,000 capacity wine cellar wall and live cooking station
Payment options: Cash, Credit Card (except Diners), RWM card points
Mondays-Saturdays: 6:00pm-12mn |
Sundays: 11:00am–3:00pm (Brunch buffet) | 6:00 pm-12:00 mn