Around 8 p.m. this Tuesday I left my last tutoring student to grab the dinner I had brought to eat with my end-of-the-day meeting. The dinner was Pad Thai leftovers from a nice lunch out with some of my coworkers, and I was looking forward to it. I was proud that I had applied my developing intuitive eating process to a lunch out, leaving me both satisfied and hooked up with leftovers.
As I stepped into the lobby, I smelled the distinct aroma of McDonald’s fries.
Why McDonald’s? Why not Wendy’s or some other fast food place? I’m not sure why, but I seem to be able to tell the difference. I blame it on my 2011 binge eating stint that always came back to McDonald’s, my understanding friend.
Part of the intuitive eating process is learning that no food is “good” or “bad.” If your story is similar to mine, the following will make a lot of sense to you; if your food story is not similar to mine, I envy you, and I encourage you to take something out of this as well.
I started my first diet right after my 13th birthday. My parents have their own food issues and, like many people, passed on their beliefs to my brother and me. It was a family affair, although I can’t remember if my then-9-year-old brother participated this time. We followed Richard Simmons’ plan, which is similar in concept to Weight Watchers’ point system. I weighed 150 lbs at the time and, unbeknownst to any of us, was struggling with my first serious bout of depression and OCD.
For the next ~10 years, I went on and off diets with the rest of my family. Gaining weight in between each attempt as I hoarded the foods I’d not been allowed while I was “on the wagon.” We did family weigh-ins. My parents offered my brother and me monetary awards for losing weight. This lasted even up to my wedding this past May, when my mom offered to buy me new honeymoon clothes if I lost weight before the wedding.
There was always an event we had to prepare for. I can’t remember them all, probably because we made them bigger in our heads than they actually were. The first day of a new school. The first day of high school. Prom. Prom 2. College. Break-up number 1. Break-up number 2. Some event we were going to as a family. A trip home to Georgia to see the “skinny side of the family,” where I constantly felt like the black sheep, even at a relatively healthy 150 pounds.
My cousins (male and female) are all gorgeous, and my girl cousins were (and are) tall, skinny, athletic, light brown hair with blue eyes, and homecoming queens at their respective schools. Every time we visited, my parents would be complimented on their weight loss, or, alternatively, spend time bashing themselves for gaining the weight back. “We’ve been bad,” they would say.
Bad? Were they murdering people? Stealing money? Incessantly talking down about other people?
“Bad” means eating foods that you like but that don’t fit into your current diet’s arbitrary rules. For a time period, both my parents did Atkins (and I joined them for awhile), so “bad” foods were carbs and “good” foods were bacon. Then we were calorie counting, and suddenly bacon now joined the “bad” list, and white bread was back. We were never punished for gaining weight despite the promise of rewards for losing it (including money in a jar with a sticker saying “Cash or Cow?”), unless you count sitting around talking about how fat and gross we were. Unless you count apologizing to people (family! friends!) for our size. Unless you count accepting criticism–I mean “advice”–from others because it was our duty to feel shame for our size.
After all, we had been “bad.” Let the stonings begin.
Dieting took on a religious fervor for all of us, dictating our morality by a bite of cheesecake. Before each new diet–or diet attempt–we would go through a process that I now know to be called “Last Supper Eating.” From now on we were going to be “good,” and follow the new set of arbitrary rules, so tonight we were eating everything that we would never eat again. Ever. Because from now on we would be good.
We would eat more calories during the “Last Supper” than we would have had we just eaten normally all week.
My parents are still following this pattern, and I listen politely as they tell me (occasionally with a tinge of “look how good I’m being” in their voice) that they are back on the wagon. Or that they are going back on the wagon so they’re going to eat a bunch of chips and ice cream tonight. That’s fine, because it’s none of my business. But it was my business growing up, where I learned these eating behaviors. Where I learned to binge eat. Where I learned to hide emotions with food.
There is another side to the “Last Supper” eating. It’s a punishment. A self-punishment. You have been “bad” eating all these foods, so now it is time you feel sick from the very foods you want, so that you learn to only eat “good” foods from here on out. Shame on you for wanting a forbidden food.
My OCD mind latched onto this idea very willingly. When I ate a “bad” food, it meant that I, too, was a bad person, so I deserved punishment. In high school I punished myself with excessive exercise. I would go to volleyball practice for a couple of hours then come home and walk on the treadmill for two hours. This, coupled with a calorie counting diet of 1200 calories that my then-undiagnosed OCD also loved (numbers! counting! limits!), I now know to be excessive. My therapists have been concerned upon hearing that I thought that was “good” behavior that I should be striving for again. Apparently not.
When the exercise became difficult to maintain under the pressure of college, I swung to the other direction and punished myself with more food. My college roommates can probably tell you of a few times when I would cry, loudly, embarrassingly, after eating something “bad” or weighing myself and finding I’d gained a pound. And they can also tell you times where they found me sitting down with a Halloween-sized bag of Reese’s and a blank stare on my face, making my way through the bag without tasting just for the sake of keeping down my feelings of inadequacy. My feelings that I would not identify as chronic depression for another 5 years.
I went to a nutritionist at 19 and I brought a food diary with me. OCD me also loved the food diary. I was now living in an apartment on my own and making a concerted effort to cook for myself. The nutritionist laughed at my food diary. Literally. Laughed. She then looked up at me with a serious face: “You think this is healthy?” I looked back down at my list and was puzzled. She laughed again.
To this day I cannot remember the food I was eating at that time, but I do remember a professional laughing at me. She was confused by my bloodwork because, again, I was a “gigantic” and “bad” 150 lbs at 5’4″, but my numbers were all great. Clearly something was wrong. She was very dismissive of the numbers, of my earnestness and desire to learn what I should be doing. She got a phone call and hastily dismissed me.
“But wait…I don’t know what you want me to do.”
She looked annoyed at the interruption. “Just read the South Beach Diet book.”
And so another diet began.
Today, thanks to the help of more open-minded nutritionists and therapists trained to deal with eating disorders, I am learning to disassociate morality from my food choices. I am also learning that I don’t have to listen to the “Food Police,” or people who tell me how I should feel when eating a food. My parents and society together used to serve as the food police, and now Matt and well-meaning friends (oh, and still society) do. Matt does a pretty good job staying out of my food business, but occasionally a “you ate that?” or “you’re not still hungry, are you?” will slip from him.
For any of you that act as someone’s food police, just realize this leads to rebellious eating. Matt learned that pretty quickly. We were at a hog roast and I got up to get a third plate of food. He made a comment along the lines of “I think you’ve had plenty already.” The stare I gave him bored through his soul, and I then piled my plate higher than I had intended (I think I just wanted to go get another piece of cornbread) and ate every piece of food defiantly. I was uncomfortably stuffed, but I was making a point.
McDonald’s still has an eerie pull on me that no other food seems to. I realized after the experience on Tuesday evening that meant I should eat it without judgment, so I had it for lunch yesterday. It was a strangely emotional experience, unlike other feelings I’ve had with food recently. Today I reflected on the experience, and a fleeting thought of having it again for lunch today passed through my head.
No, that would be bad.
The judgment came so quickly that it caught me by surprise. I thought that I’d made peace with fast food. Unfortunately, this is a process. I debated myself for an hour before going to McDonald’s again. I used positive self-talk to tell myself that I was not “bad” for eating fast food two days in a row. I can eat McDonald’s twice and still make a healthy decision for dinner (I had soup and salad last night). Because I am allowed any food I want, there is no need to binge or revenge eat.
Frankly, I no longer have the strong desire to eat fast food that I used to, so I don’t foresee this becoming a habit. I’m not “on the wagon” right now because I am eating intuitively, not following an arbitrary set of rules, so there is no way to fall off.
For once in my food life, I’m firmly grounded in reality.


Here at Magic Meals Home Delivery, we are very familiar with eating a Primal, Paleo, or Keto diet. Our family has eaten a Primal style diet for years, avoiding refined sugar, processed oils, and grains, and limiting high carb fruits and legumes while focusing on vegetables, clean proteins, and good quality fats. While there are limitless styles of such diets, many of our meals follow the basic tenants and others can easily be modified to be more Primal. When you order, just let us know what your guidelines are and we will follow them. This is particularly important if you are looking for Primal, Paleo, or Keto meals delivered because we need to include side-dishes that follow your guidelines.
Below are the items from this week’s menu that are Primal, Paleo or Keto friendly, or could be easily modified to meet your needs.
Remember: Tell us you want low carb side-dishes when you order!


This restorative broth is gentle on your digestive system and packed with immune boosting properties – Needed after you’ve exhausted all of your energy having a baby, and especially if you are also healing from a C Section. Soup is THE best meal after delivery. Quick and easy to sip on it like tea throughout your day.
When food is easily digested, the body can focus on healing. Proper nutrients build healthy breast milk and a healthy mama.
The soup lasts for up to 3 months in the freezer, so you can make yourself this healthy, deep flavor broth before baby arrives. Also a great gift for a pregnant friend or relative!
Rich Vegetable Stock (Salt-Free)
Yield: 12 cups
¼ cup oil (olive oil is a good choice because it will harden in the refrigerator and can be easily removed to decrease the stock)
7 large carrots, sliced
3 large onions, sliced
2 large leeks, sliced
¼ pound mushrooms, preferably not too fresh, sliced
6 large cloves garlic, sliced
4 quarts water
6 sprigs parsley
2 teaspoons chopped fresh thyme
½ teaspoon crushed dried sage
1 large bay leaf
12 black peppercorns
12 allsprice berries
1 tablespoon brown rice vinegar
½ cup white wine, mirin, or vermouth (optional)
- Drain the beans and tie them into a large square of cheesecloth to make them easier to retrieve later. Set aside.
- In a large soup pot, heat the oil and sauté the vegetables over medium heat until wilted. Do not let them brown.
- Add the water, beans, and the bouquet garni. Bring to a boil, reduce heat, and simmer, partially covered, for 2 hours. At the end of this time the liquid should have reduced slightly. Remove the beans and add the vinegar and wine and simmer for another 30 minutes.
- Allow the stock to cool, remove the tied herbs, and strain the stock through a sieve lined cheesecloth.
- If the stock is not to be used immediately, store it in glass bottles in the refrigerator. When it is well chilled, skim the oil off the top if you wish. The stock will keep in the refrigerator for 2 to 3 weeks if it is brought back to a boil every few days, or for up to 3 months in the freezer.


RADIANT SPIRIT. Matcha Morning Vitality + Herbs. Calm Energy. Vitamins, Minerals, Antioxidants, Collagen
$38 + Free Shipping
This is a beloved blend of nutritive plants (all pregnancy and nursing-safe herbs). Radiant Spirit is your daily morning latte blend that supports you in your deep, nourished well-being. This is a powerhouse of nutrients and antioxidants. Great for those who are wanting to quit coffee or replace your afternoon cup or as an alternative to a “greens” powder.
8 oz amber glass jar. Contains 16 servings. Each serving contains 70mg caffeine, coming from about 1tsp matcha. Alternatively, you can cut the dose in half for a nutritious yet lower caffeine cup, and make it last longer.
All Organic: Ceremonial-Grade Matcha Green Tea Powder, Grass-Fed Collagen Powder, Nettle Leaf Powder, Oastraw Powder, Cinnamon
Intentionally crafted with herbs that have a long-term safety profile (no ‘adaptogens’/tonics, which are for short-term use in times of health). These herbs are deeply nutritive and promote a naturally calm energy for a morning elixir.
Each batch is made in ceremony and prayer for the health and well-being of all who enjoy this medicine.
Overall, this is an herbal remedy rich in vitamins, minerals, and living love – excellent for all seasons of life to feel NOURISHED.
Organic Ceremonial-Grade Matcha
This is the highest quality form of this Japanese green tea powder, thus it is the form richest in vitamins, minerals, chlorophyll and antioxidants (10x more than a brewed tea bag). Matcha is an excellent form of L-theanine, which supports the relaxed and balanced aspect of the caffeine. Matcha supports increased clarity and energy levels, as well as supporting the health of the body. There are numerous studies that confirm its endless health benefits: enhances mood, the immune system, brain and heart health, supports anti-inflammatory processes, and much more.
Sourced from the high-quality and trustworthy Great Lakes, this collagen is organic, grass-fed, pasture-raised, and non-GMO certified. Collagen supports a healthy digestion and gut lining, and forms the building blocks of healthy tissue + repair: skin, hair, nails, and joints. It is tasteless and beautifully supports vibrant health.
Nettle Leaf Powder
Nettle is a highly nutritive green herb, containing a high amount of vitamins and minerals and is also a powerful anti-inflammatory, supporting your immune system and calming allergenic responses. Nettle is traditionally a women’s ally, supporting nourishing + re-building in all phases of your life.
Oatstraw Leaf Powder
Oatstraw is one of the best plant remedies for nervous system support and overall restoration, and it’s also a highly nutritious herb, loaded with protein, vitamins and minerals. Oatstraw supports a happy and lighter mood, and is even known to be an aphrodisiac.
Not just for the well-rounded chai-y taste, cinnamon has a powerful nutritional profile of its own. It is rich in vitamins and minerals, antioxidants, and has widespread anti-inflammatory properties. Cinnamon particularly supports heart health and metabolism.
Directions: Add 1 tablespoon of Radiant Spirit to your cup (along with any sweetener if desired), then add a small amount of boiling hot water and stir well to make a paste. Then…For a hot drink: add more hot water and/or milk as you continue to stir rapidly (for optimal flavor, keep it under 8 oz). For an iced drink: add a small amount of cold milk as you continue to stir rapidly, then ice cubes
When stored optimally in a cool, dark place, lasts 2 years
Safe for pregnancy and nursing, as long as low-medium caffeine is tolerated.


Meet MaVie Café
Linda Berry and Guillaume Bonzon MaVie's founders have been close friends for thirty five years and their interest in healthy, nutritious and delicious food has had them collaborate in developing concepts and recipes.
Their goal is to bring healthy flavorful food with high nutritional value to consumers without sacrificing convenience, pleasure or health.
MaVie Café takes the best of the past, which suits todays taste proposing; noble, natural confection, simple with complex undertones
MaVie Café concept is inspired by places where the founders lived and travelled such as Paris, Geneva, Florence, Barcelona, and Lisbon.
The Crepes Kitchen: offers traditional Crêpes and Galettes revisited, delicious downsized portions with nutritionally synergistic super food fillings.
Baked Goods boutique: MaVie invented a new way of cooking baked goods with a focus on the nutritional benefits contributed by each ingredient. Bakery classics are reformulated. MaVie has set the gold standard for healthy eating.
When you walk through MaVies doors, the desire to take off your jacket, sit down in good company, relax and enjoy a moment with friends and family await you.
"Finally an Intelligent Crêpe"
Savory CrepesOld Fashion
w/ country ham, gruyere, emmental,$13
poached eggSalmon Sensation
w/ premium smoked salmon, creme of$13
horseradish, lemon dressing, chivesParma
w/ prosciutto crudo, burrata, heirloom$14
tomato, arugula, pesto, aged balsamic
w/ slow cooked bbq short ribs, sweet corn,$13
cream of avocado and limeBalanced Burger
w/ Top sirloin, caramelized onions,$14
raclette cheese, MaVie secret sauce,
iceberg lettuceMaVie Benedict
w/ country ham, poached egg, hollandaise$14
sauce (WE only)Raclette
w/ fingerling potatoes, raclette cheese,$14
prosciutto crudo, cornichons,
w/ frisée, bacon, buckwheat croutons, chives,$12
shallots, poached egg, red wine vinegar dressingKasha
w/ arugula, spinach, kasha, goat cheese,$12
pomegranate, pine nuts, balsamic dressing
w/ caramelized onions, garlic, anchoives,$10
w/ mashed avocado, citrus, extra virgin$10
w/ country ham, gruyere, heirloom tomato,$10
arugula, creme fraiche, parmesan
w/ premium sugar, butter$7Kanata
w/ maple syrup, butter$7Zest
w/ lemon juice, butter, premium sugar$7Tatin
w/ local apples ‘’Paso Robles’’, salted caramel,$10
vanila ice creamNutcracker
w/ homemade hazelnut spread, caramelized$8
w/ pure cocoa, premium sugar, wipped$8
Soft opening hours Tue/sun 11am to 6pm
Drop by for a bite to eat or a glass of cider
or wine, for larger groups call ahead to
make a reservation.
345 N La Brea Ave.
Los Angeles, CA 90036
Phone: (323) 413 2322


|source: Diary of a Recipe Addict|
4 chicken breasts cut in thirds
salt and pepper to taste
Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar. Spray the grill with oil really well (or lay down tinfoil sprayed with oil) and grill until chicken is cooked through.
If you are interested in seeing more recipes I've pinned, click here If you want to see weight friendly recipes, click here. I would love for you to follow me on pinterest and bloglovin'
Have a great day,


Thursday, September 2, 2010
When we first moved into our current house 23 years ago, our neighbours planted a dozen fruit trees. Over the years, some of the trees died off or got sick but most of them are still standing and now bearing fruit. With age the fruit has gotten better and better. Each year they would bring over fruit from the trees and I would give her vegetables from our garden. Last year when I received my first large bag of pears, I returned the favor by sending over a pear gingerbread. I came across this fabulous recipe which is like an old fashion upside down cake but the flavor is so mild that you don't even know it's gingerbread.
I just received my first bag of pears from this year's crop and they are the best fruit that these trees have ever produced. I guess that age does improve some things. I just had to thank my neighbour once again for her thoughtfulness.
For the card, I cut the pear using my From My Kitchen Cricut cartridge. I added a lovely satin ribbon the same colour as the K&Company designer paper. Gold Stickles added to the stem added a little fun to the fruit.


All vegetables are essential for slimming diets or to maintain an ideal weight.
But some of them can also help you lose weight faster thanks to their specific properties that remove fats and fluids. In this article, we will mention fantastic vegetables for weight loss and a healthy diet.
Green leafy vegetables, especially lettuce, are foods rich in vitamins, minerals and magnesium, also contain many fibers are particularly tasty and so it is good to combine with other foods daily. The lettuce also has a relaxing effect, which will help to prevent stress slimming diets can cause. You can eat it raw in salads or cooked in a soup or puree.
Still one of the best vegetables for weight loss is onion, which you can include a variety of dishes. Onions help you to expel toxins, prevent constipation and check blood sugar levels.
If you have no problem to digest, you can eat it raw in salads or as a garnish. You can also eat in creams, grilled, or even to make onion soup, which I highly recommend for people suffering from significant water retention or who want to clean their little kidneys.
Cucumbers are good in hot weather. It is a vegetable that contains a large amount of water and very few calories and so it is ideal to fill of you instead of other foods that will make you gain more weight. Eat in salads or as a garnish. Also, if is tender and biological recommend to eat the peel.
You can make a simple green gazpacho stirring or putting the mixer cucumber, parsley or fresh basil with a clove of garlic, lemon juice, olive oil and a little sea salt. It is a very refreshing and diuretic beverage. And of course do not forget the tzatziki!
Broccoli is a vegetable with many healthy properties and, in this case, because it contains little sodium, low in calories and rich in fiber is excellent for weight loss.
The vegetable that helps you fight fat while frequent consumption also helps protect you from diseases such as cancer.
We recommend not to paravrazete to maintain its properties. A good sign is if it maintains its green color and has a slightly crunchy texture.
Garlic, a medical food that you should eat every day if you do not feel well, it is essential not only for your health in general but also for weight loss because it has the capacity to eliminate fatty deposits and cleans your blood.
If you can eat it raw, you can try to eat it by putting it on a toasted wholemeal bread slice, which will make its effect on your stomach softened. You can also select the capsules or pills sold in pharmacies or stores with food.
How to cook
If you want to lose weight, always avoid fried foods and instead choose steaming, grilling or baking, or garnish with a little olive oil.
You should also not to overuse of salt and should always choose sea instead of table salt.
Finally, you can use spices that will further strengthen the slimming properties of vegetables. For example, if you use spices such as cayenne or ginger, except they give a spicy and exotic flavor to food, also speed up your metabolism and increase the amount of energy you use.
If you have problem to digest some vegetables or if you cause gases, it is best to add a little cumin and aniseed when cooking.
You can also garnish with a little lemon juice or a few drops of apple cider vinegar, which help to improve digestion and fat burning.


Spring Cleanse + Nutrition Workshop
When: March 27th, at 6:30pm
Where: Blooming Moon Spa – 1920 North Killingsworth Portland, OR 97217
Cost: $50 per person
Giving your body a break from common food allergens and processed food is one of the best things we can do for our health. By simplifying our food intake we give our body exactly what it needs-a break! Cleansing is ideal for slight detoxification, identifying food sensitivities, and weight loss. Expect to recharge, renew, and rejuvenate!
-A one hour group consultation where Lindsay will explain the benefits of cleansing, the key steps to a healthy diet, her “top 10” nutrition tips, and explain the cleanse “how-to.” She will also be answering any questions you have about health & nutrition, so come ready to ask away!
Oh, and come ready to sip some of our homemade beauty cocktails! It’s going to be a FUN night.
-A “Nourish foods-approved” goodie bag
-7 Day’s worth of menus and recipes (can accommodate vegan/vegetarian diets)
-Full email/text support with Lindsay for the full week
Call and reserve your spot before March 23rd and we look forward to getting healthy with you!


June 29, 2015
I can't believe it's been an entire month since I blogged. Time flies, as they say.
Apparently it's been so long that I completely forgot that my previous post was pancake related as well. I usually try to vary each post a bit more, but one can never have to many great pancake recipes. Right?
It's also a whole month since I travelled to France, and to tell you the truth, I haven't even begun to look at the photos yet. I know that I've been busy this month, but what have I done, really? I can't bring myself to remember. And in a few days I'm leaving for France again.
When I was in France a month ago, the elderflower was already blooming and it was really hot. Looking outside right now, it looks like November. Raining and 14°C. Which also means that the elderflower here has really been struggling to bloom. I don't think I've ever seen it bloom this late, and it's not even quite there yet! So if you live in a country where the elderflower has already bloomed, feel very free to make these pancakes without it as they are so delicious with just strawberries. Incredibly fluffy, light and just perfect!
STRAWBERRY BUTTERMILK PANCAKES
WITH ELDERFLOWER AND POACHED RHUBARB
Note that this recipe makes more pancakes than pictured (I was hungry)!
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp vanilla powder or 1/2 tsp vanilla extract
1 cup buttermilk
2 medium eggs
25 g butter (1/4 stick), melted and cooled
125 g chopped strawberries (about 3/4 cup)
3-5 elderflower heads
100 g rhubarb, trimmed and finely chopped (about 3/4 cup)
1/2 cup water
4 tbsp granulated sugar
1 tbsp lemon juice
1/4 tsp vanilla powder or 1/2 tsp vanilla extract
1. Sift flour, baking powder, baking soda, salt and vanilla powder into a bowl.
2. Mix together the buttermilk and eggs in a small bowl (and vanilla extract if using).
3. Add the wet ingredients to the dry and stir carefully until mixture is smooth. Cover the bowl with plastic wrap and let stand 15 minutes in roomtemperature. Add the butter and stir until smooth. Stir in the chopped strawberries.
4. Heat a nonstick frying pan with some butter. Pour about 2-3 tbsp of batter into the frying pan and immediately sprinkle the top of the pancake with some elderflower blossoms. Turn and fry until golden brown.
1. Put rhubarb, water, sugar, lemon juice and vanilla in a saucepan.
2. Let simmer very gently for about 2-3 minutes or until rhubarb is soft, not mushy!
3. Put a strainer on top of a bowl. Pour mixture into strainer and put the rhubarb pieces in another bowl to cool. Pour the liquid back into the saucepan and let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool, then add the rhubarb.
4. Spoon the rhubarb pieces on top of your pancakes and pour some rhubarb "syrup" on top. Serve with toasted almond flakes and fresh strawberries.
Posted by Linda
May 27, 2015
I have a love/hate relationship with dulce de leche. It's deliciousness is kind of deceiveing. I know, everytime I use it as filling in a cake I swear to never use it again. A few months pass, and there I am, using it again. Why, you might ask? Well, obviously because it's delicious and because I had a jar of Brazilian dulce de leche in my fridge (thank you, Lua!).
So if it's that delicious, why do I hate it? Well, let me explain. I started off by stirring together dulce de leche and ricotta. The verdict? Delicious, but it instantly turned into a sauce (I kind of thought it would). So I figured, what if I make individual layers of dulce and ricotta? That must work. This dulce de leche was very, very thick, so I simply started spreading the dulce de leche on every other crêpe. So far so good! After a while, the dulce de leche turned into a sauce and was running down the sides (and the crêpes were freezing cold!). Sure, not a problem if you're going to eat it but definitely if you're going to to try and take photos of it. I guess it's some kind of reaction between the dulce de leche and the moisture in the crêpes.
I still wanted to share this recipe though because it is truly delicious, albeit somewhat messy. If you don't feel like making a mess, I would suggest filling it with your favorite jam or even nutella instead of dulce de leche.
On another note, tomorrow I'm leaving for Amsterdam, Paris and then the south of France. Feeling a bit anxious, as always when I'm travelling. I will probably take thousands of photos, some of which I will share with you here and on instagram.
See you soon!
Posted by Linda
May 15, 2015
Today is one of those days when I just can't seem to find the words to write. It's very frustrating. Writing isn't one of my strengths though, to be completely honest. Sometimes I wish I could just let the photos speak for themselves, but that would probably be pretty boring, right? And I guess you wouldn't be able to figure out the recipe from just looking at the pictures. No, a blog needs words too.
What I can tell you, is that I really really love apple blossoms. And cake. And chocolate. I really love everything about this cake. The simplicity, the texture, the flavor.. And it's gluten-free too! How great is that?
May 8, 2015
I took these photos almost exactly two years ago. In May 2013, which was also one of my most productive months as in baking A LOT and taking many of my favorite photos (and apparently wearing jean vests every day). Back then I had a 9-5 job, but I somehow always managed to find the time to create. Nowadays, all I do is sit by my computer, all day every day and fighting the beast better known as the e-mail. It seems as no matter how little time I had back then, I always managed to get stuff done. Maybe that's exactly why, because I knew I had to do them right now or I wouldn't have the time. I'm always a few hundred e-mails behind, so every day is like starting over (so I'm sorry if I haven't replied yet!).
Some days (ok, make that most days) I don't feel like sitting in front of the computer at all though, especially during spring. Some days I just want to go out and smell the freshly cut grass, listen to the birds and take a stroll on the beach. This day was exactly like that. We filled a basket with this hot from the oven-rhubarb cake and went out to a beautiful spot called Möllegård, fairly close to where we live. It's incredibly pretty there, especially when the trees are becoming all lush and green. The forest is a little untamed and everything grows a little bit wild, which I really like. That "bridge" was slightly wobbly though, but it's been replaced now with a new, uncharming one. You can also get the best ice cream in Möllegård and you can pet two cute shetland ponies. Sounds like a pretty great place, huh?! Ice cream and ponies!
I actually liked this cake so much that it ended up in my book, Sweet food & photography, which by the way is now published in French, and will be published in Dutch, German and Spanish in August this year, and last but not least in English in April next year!! It's a pretty amazing feeling I must say and I'm just so grateful that people are interested in my books.
Posted by Linda
April 28, 2015
The idea of a vertical cake might not be world-changing, I know, but I've been thinking about using roll cakes as "regular" layer cakes for quite some time now. I think I jotted it down on one of my 1000 post-its (which by the way, almost never make sense), but I never got around to trying it until now.
So I started with making one with a recipe I used last year, with some of my favorite flavors - rhubarb, strawberries and cardamom. Man, that compote is to die for! I made two batches to test the recipe, so I had lots of leftovers for my oatmeal. Perfect. Then I thought, I just HAVE to make a chocolate one as well, because there should always be chocolate, too. The chocolate one didn't turn out as visually striking on the inside as I would have wanted, but it tastes amazing, and that's what really counts, isn't it? A nice looking cake can be fantastic, but if the flavors aren't there, looks don't matter so much.
As usual, I can't pick a favorite out of these two. I love them both equally. And all I see when I look at the top photo are two fancy pac-mans (pac-men??). Look at the pink one eating that strawberry!
Posted by Linda
April 21, 2015
If you follow me on Instagram, you've probably seen these pancakes a few times, but they are so worth mentioning again. I keep coming back to this recipe over and over again, and I usually eat them at least once a week. Best pancakes, hands down. Really. They've earned their place on this blog.
And the best bedding, too. These sheets from Evencki are so soft and so silky, I just couldn't resist having breakfast in bed. Honestly, I don't think I ever slept better than in this bedding. And I've slept a LOT. Trust me. Sleeping happens to be one of the things I'm best at in life, unfortunately. Though I must say it's also one of my favorite activities. I try really hard to be a morning person and get up early every day, but it's a struggle. If I didn't have coffee in my life, I would probably never get up. I set four alarms each morning, and sometimes it works and I wake up, but I can just as easily snooze for 3 hours more. Like that one time I overslept when I was going to be on live TV for the first time. No biggie. And one time I missed my train too, I woke up five minutes before the train left and called the train station, still half alseep. I had to buy a new ticket. I think I need more alarm clocks in my life.


I have made it my mission this year to eat a healthy breakfast to start my day. Mornings can be quite a rush, so making something fast and filling is ideal. I like to grab my whole grain bread, toast it up, and top it off with various ingredients to create a healthy and quick breakfast. These are my go-to breakfast toasts for those busy mornings!
AVOCADO & CHILI FLAKES
I absolutely love avocados! It wakes me up and is a delicious fresh start to my day. I take a ripe avocado, smash it up with a fork, and spread across the toast. I then top it off with salt, pepper, and red chili flakes to give it a kick. Trust me when I say this is a vibrant way to start off your day!
CRUNCHY PEANUT BUTTER, BANANA & CINNAMON
Peanut butter and bananas are a match made in heaven! It is the prefect combination to give you that extra skip in your step those early morning days. I like to use crunchy peanut butter for some texture, sliced bananas, and a sprinkle of cinnamon. This breakfast toast doubles as a dessert for those of you with a sweet tooth.
GREEK YOGURT, BERRIES, WALNUTS & HONEY
This is packed with a bunch of healthy and delicious ingredients. I like to use Greek yogurt for my base, followed by any berries that I can find at the grocery store. I then sprinkle some walnuts for some texture and top it all off with honey for that little bit of sweetness. This is super filing and keeps my hunger at bay until lunchtime!
The great thing about these recipes is that you can add any toppings you like to create something that works for you! I usually like to add eggs to my avocado toast when I have more time on the weekends or use different types of fruits and nuts to change it up. The possibilities are endless and quite delicious. Try these breakfast toast ideas and let me know if they liven up your mornings! Enjoy!


15 Jul Did you know the Columbia Basin Project generates an annual crop value of $2.66 billion?
Primary CBP crops include hay, potatoes, corn, wheat, beans, orchard fruits, grapes, herbs, onions, grass seed, and vegetables with an estimated value of $3,800 per acre, annually. An additional $2.66 billion of animal and food processing production specifically tied to CBP crops is annually generated, with over $6 billion in overall animal and food processing production value. The CBP supports over 40,000 area jobs with nearly $2.33 billion in annual income, and 90% of total area jobs and income are related to crop production or food processing.
You can find more information like this in a just-released 2022 report titled, "Economic Contribution of Irrigated Agriculture Supported by the Columbia Basin Project," which assesses the fiscal impact of irrigated agriculture on local, state, and national economies.


THAI ME UP
Escape from Bangkok’s concrete jungle to the Thai Me Up rooftop Restaurant.
No matter what time of day you visit, Thai Me Up’s selections of refreshing libations and sumptuous dishes are not to be missed.
We specialize in Thai and Thai fusion cuisine, delivering exotic and traditional dishes with a modern, international twist.
Featuring plenty to please even the most sophisticated palates, our inspired selection of meals will delight your senses.
The signature dishes at our celebrated restaurant can tell the tales of Thailand by offering a full-flavored cultural experience.


What is your contibution to the world? Hate, anger or is it jeolousy? Oprah's guidance has brought more people closer to God than your deep fried ham balls and book burning. Rather go find God's love and live in His Glory!
Don't knock 'em until you've tried 'em:
Deep-Fried Ham Balls
8 oz, ham minced
2 scallions, minced
3 eggs, beaten
4 slices Wonder bread crumbs
2 T. flour
½ cup crumbled bacon
2 tsp. salt
1/4 tsp. dry mustard
Oil for deep-frying
Mix all ingredients. Shape into walnut-size balls. Deep fry until golden brown and serve with cheesy ranch dipping sauce (1 C Cheez Whiz mixed with 1 C Ranch dressing).
I don't understand what is a joke and what is serious. But it's all ^%$# funny.
I assure you, friend, that Hell is not ^%$# funny.


Japanese Embassy organizes washoku meeting
By Mujahid Iqbal
Kuwait City, Nov 17: The Embassy of Japan organized a washoku (Japanese cuisine) meeting at the ambassador’s residence yesterday, part of events to mark the 60th anniversary of the establishment of diplomatic ties between Japan and Kuwait. This is the first ever event by the embassy with a focus on Japanese food, and also the first meeting since the start of the corona virus pandemic. Japanese restaurant owners and representatives also gave presentations about Japanese food and their restaurants and experiences at the event.
Ambassador Takaoka Masato warmly welcomed the participants. “As we celebrate this important milestone, there is no doubt that one of the most successful stories that bind our two countries together in friendship and culture is Japanese food. People in Kuwait always smile when they talk about sushi, for example. Japanese food is a powerful cultural ambassador of Japan. That is why I wanted to organize an opportunity to convey our great thanks and admiration to all people, owners and managers of Japanese restaurants, Japanese cafes and Japanese food suppliers for the most valuable contributions to the promotion of Japan-Kuwait relations,” Masato said.
“I am sure that the popularity that Japanese food enjoys now in the Kuwaiti society was not achieved easily. It must have taken a long time since the first Japanese restaurant in Kuwait — Kei — opened in 1981. The Kuwaiti food culture had to change. I heard that 40 years ago, people in Kuwait had not yet developed a habit of dining out. Therefore, there were not many restaurants in the first place. Japanese food must have been very remote from the taste that the Kuwaitis were used to. Of course, it must have required enormous efforts and commitment to bring good Japanese food supplies and talented people and match Japanese food to Kuwaiti trends,” he added.


If you want to be healthy it is important to eat safe foods with good nutritional value. If you eat a well balanced diet, you are on your way to protecting and promoting your health. What is good food? These are the ones which have plenty of vitamins and minerals. They are foods low on saturated fats, chemicals, additives, and antibiotics. Here are some tips to help you determine what foods are healthy and what foods to avoid.
Determine the right amount of calorie to take daily for your particular physical frame and eat only foods that contain the right amount of calorie that you need for that day. If you eat foods with more calories than you need, the calories in excess with then be converted to fat. If you have a high level of fat in your body, it is more likely that you will also have a high craving for food. You can get more tips from chef Tim Love.
Be sure to get regular exercise. This is important to maintain a healthy lifestyle. It is more important than eating the right kinds of food. And remember that even if you eat the right kinds of food but do not get sufficient exercise, these healthy foods can still make you fat.
Do not drink too much soda or sugary drinks. This contains a lot of calories. And they are made from ingredients that do not promote health. If the drink is made of artificial sweeteners, then they are the worse of all. Tim Love the Chef is the best chef out there to help you.
Trans fats and saturated fats should be avoided. These can be found in hydrogenated oil and in meat.
Stay away from deep-fried foods. Choose foods that have been cooked in a healthy method.
Do not consume too much alcohol that contains a lot of calories. If you can, limit to drinking occasionally.
Mediterranean products are healthy. Some of these are olive oil, basil, eggplant, tomatoes, ricotta cheese, fresh herbs, and others. To give you more ideas on how to improve your health, you can check out the video at https://www.youtube.com/watch?v=-Y0QQrUvCjU.
Eat three regular meals a day and try to take away in-between snacks. Drink a lot of purified water. Make sure that the water that you drink does not contain fluoride.
Vitamins and mineral supplements are good to take. But if it is possible, take the vitamins and minerals from fresh fruits and vegetables.
Make sure that if you cook your fruits and vegetables, you will use a cooking method that will preserve the vitamins and minerals in the food.
If there are no healthy foods in your workplace canteen, bring your own healthy sandwich or some healthy fruits for lunch.
It is very healthy to eat a lot of fruits that are in season.
Alkaline foods are better than acidic ones.
These are the food no-no’s – aspartame, MSG (Monosodium glutamate), and fluoride.


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332 PUBLIC LANDING ROAD
COOPERSTOWN, NY 13326
OPEN DAILY FROM 8AM–8PM
Visit our self-serve, on-farm store in Cooperstown for the best selection of our grassfed beef, delicatessen products, and locally produced provisions, including milk, cheese, butter, bread, jams, coffee, pastas, and more.
We always stock steaks, ground beef, and a few roasts – please contact us if you would like to request a special item or bulk quantity for pick-up.
Follow us on Instagram for announcements about promotions and new items.
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A Family Tradition ...
Christodoulos farm was founded in 1998 in Deryneia, as a producing and wholesale distribution company of fruits and vegetables by Giorgos and Elli Papachristodoulou and it is still a second generation family business.
In 2011 we moved to our new modern facilities (1500 square meters) in the Industrial Area of Frenaros, with the ultimate goal of improving the quality of our products and servicing our customers. The company adopts HACCP & ISO22000: 2005 food and safety management systems and operates in accordance with National and European regulations.
By providing high quality products at competitive prices, we have built our business in stable and lasting relationships with customers and suppliers. We invest in relationships with our customers and devote ourselves to their needs. We provide our products to a wide range of businesses including wholesalers, airports, supermarkets, hotels, restaurants and more.
Our goal is to produce and distribute the highest quality fruits and vegetables throughout the year at the lowest market prices.


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St. Mary's Church of England Primary School
Contact Name: Rachel Ayres
Caterer: Leicestershire Traded Services
School Award Status
Bronze schools serve fresh, seasonal school meals prepared by a well-trained school cook. Pupils and parents are involved in planning improvements to school menus and the dining experience via a school nutrition action group, boosting school meal take-up. Every pupil has the opportunity to visit a farm during his or her time at school, and opportunities are given for cooking and food growing activity.
This school hasn't written any blogs yet - check back soon!
IfALLprimary schools in England were FFL schools, 1 million more children would eat 5 or more portions of fruit & vegetables per day.


We are the avocado company from Shanghai and known for our ‘ready to eat’ avocados. Our avocados are being used by the best restaurants all over China and can also be found in our own avocado shop in Shanghai.
Fresh “tailored ripen” avocados are being selected and delivered on a daily basis by our own delivery team. From our warehouse in downtown Shanghai we deliver 7 days a week, 365 days a year.
The Avocado Masters store is also located in downtown Shanghai. Consumers can easily visit to pick up avocados, enjoy ice cream, smoothies and yogurts, all made out of our own avocados.


While some kids develop a refined palate and enjoy eating a variety of foods, others are picky eaters and limit their intake to one or two foods. Understandably, this can be exhausting and quite worrisome for parents. A couple of tips:
- Introduce your kids to a variety of foods as early as possible. This will allow them to explore the different flavors, textures, and smells of different foods.
- Praise, praise, praise! It is so important to give your little one praise when they try new things, even if it’s just a bite or two.
- Model expected behaviors for your child. That means, if you want your child to take a bite of broccoli, you take a bite first to show them just how yummy it is.
- Don’t force it. If your child is putting up a fight, don’t force them to eat the food, as this can lead to their development of stressful associations with meal times.
- Try sprinkling some different seasonings or a little cheese or yummy sauce over the “offensive” food. The key with this is to gradually decrease the amount of seasoning/cheese/sauce over time so that your child does not always rely on these things.
- Have your child help out in the kitchen to see how different foods are prepared. This takes the mystery out of where the food came from and they may feel a sense of pride in their work, and thus eat their creation.
- Try to avoid withholding dessert or other things as a punishment for not eating certain foods. Rewards are much more powerful motivators for kids (and adults!), so focus on the positives. If your child can just take a tiny nibble of food, even if they spit it out, give them praise for trying.
If you would like to set up a consultation with Dr. Lawing to discuss your child’s picky eating habits, call (504) 289-5995.


We love our fresh berries around this house and after Lily had such a good time picking strawberries last month we decided to go blackberry picking at the Matt Family Orchard today.
Berry picking with a toddler is an adventure to be sure.
For strawberry picking it took some time to convince Lily that she should only eat the red strawberries and shouldn’t eat the green parts. Today we had to shift her perspective to avoid the red berries and only pick the black ones.
She caught on quickly though and some of the berries she picked even made it all the way to the bucket.
I think Lily loved the berries! She may have eaten her weight in blackberries today.
So, we had 4 lbs. of blackberries when we got home and I decided to make a cobbler. This is one of my favorite recipes of all time, so easy and delicious. I used the freshly picked blackberries from today and added some of the strawberries I had frozen from our picking adventure last month.
The assembly of this takes about 10 minutes and your little helper will love adding the berries to the batter (just be careful as the Pyrex will be hot when it comes out of the oven from melting the butter).
We added some Key Lime ice cream. Delicious!
1 cup sugar
3/4 cup Self-rising flour (I never have this on hand so I make it, 3/4 cups flour, 3/4 tsp. salt, 1 1/8 tsp. baking powder)
3/4 cup milk
3/4 stick of butter - melt in dish (2qt Pyrex glass dish, round)
1 cup or less sugar (less for more tart cobbler, more for sweeter)
2 cups berries (can use strawberries, blackberries, raspberries, olallieberries, etc. Fresh or frozen)
Mix sugar, flour, and milk in a separate bowl. Melt butter in Pyrex dish and pour batter on top of melted butter - do NOT stir. In another bowl mix berries and sugar. After sugar is mixed with berries, put berries in batter which is in glass dish. Do NOT stir, but you can poke them down so evenly distributed.
Bake at 350 for 1 hour.


FREEDOM HALL DINING FACILITY
Bldg 1628 Colorado Ave.
Joint Base Andrews, Maryland 20762
Hours of Operation
- Breakfast: 6:00am-8:30am
- Lunch: 11:00am-1:30pm
- Dinner: 3:30pm-6:30pm
(*Monday Night Football: 8:00pm-10:00pm)
Weekend & Holiday Hours
- Brunch: 7:00am-12:00pm
- UTA Weekends Brunch: 6:00am-1:00pm
- Holiday Meal: 10:30am-12:00pm
(*Above Holiday Meal hours are for all Federal holidays EXCEPT Thanksgiving and Christmas)
- Dinner: 3:00pm-6:30pm
The Freedom Hall Dining Facility is dedicated to serving the best food in JBA. Freedom Hall offers a balanced diet of fresh fruits and vegetables, pasta, breads, and top-quality meats. Our staff is dedicated to serving you the finest food available in the quickest, most efficient manner possible.
Go for Green.
* = Indicates meals are open to all active duty, dependents, retired military, reservists, guard members and DoD civilians. Meals subject to change due to availability of food items, special event or holiday.
Please refer to AFI 34-239, attachment 2 for a listing of personnel authorized to eat in APF dining facilities and the memorandum for Joint Base Andrews personnel authorized use of Freedom Hall Dining Facility.
*Visit the Home Page for information on any additional upcoming holiday meals at the DFAC!
In-Flight Kitchen Box Order Form
Order Box Meals through the In-Flight Kitchen.
To contact our Food Service Officer directly, you may send an email to Mr. Honre Batie at email@example.com.
Freedom Hall Dining Facility Dining Menu


One container of mushrooms $0.99
One three pack of tri-colored bell peppers $2.69
One large onion 3lb bag/$1.59
Garlic 3 bulbs/$0.69
Kidney beans, $0.39 a can.
One hell of a large pot of really tasty pasta.
I set a pot of water to boil...and while it's boiling...I cut up my veggies and mince the garlic. People like their veggies any which way...but I tend to make them "stir-fry" size. I also use an entire bulb of garlic...because I'm whack that way.
Cook the pasta al dente. While pasta is cooking. Stir fry veggies until "just" cooked. In my case...I kind of scare the veggies a little. I like them crunchy.
Right before draining the cooked pasta...I open the can of kidney beans...and dump them in with the hot pasta and water. Then I drain the pasta with the kidney beans. Heats them up a little...and you don't have to drain and rinse them seperately. Then I toss the pasta with the veggies. Salt, pepper, oregano, add a little parmasean cheese and maybe a drizzle of olive oil...and you'd never know it all came from Aldi's.
If I have fresh basil or a jar of pesto...more's the better.
Great as cold pasta salad for lunch the next day too.


|24th February 2020||Meat, potato and veg||Curry and Rice||Macaroni Cheese||Cottage Pie and Vegetables||Spaghetti Bolognaise|
|2nd March 2020||Meat, potato and veg||Sweet and Sour Chicken and Rice||Pastry Pie, Potatoes and Vegetables||Lasagne and Garlic Bread||Bangers and Mash|
|9th March 2020||Meat, potato and veg||Sausage Roll and Sweetcorn||Chilli and Rice||Jacket Potato, Cheese and Beans||Lasagne and Garlic Bread|
|16th March 2020||Meat, potato and veg||Pasta Bake||Cottage Pie and Vegetables||Curry and Rice||Sausage Roll, Mash and Beans|
|23rd March 2020||Meat, potato and veg||Fish Cakes and Chips||Pasta and Tomato Sauce||Chicken Wraps||Chilli and Rice|
Puddings –smooth yoghurts, fruit, tray bakes, crumbles, rice pudding, custard, etc!
Download the Menu for school here
Don’t forget to complete and return this form.


Daytona Beach, FL Mediterranean Restaurant
Mediterranean Experience serves authentic Mediterranean dishes made by Chef Nasi in Daytona Beach, FL. View an unobstructed view of the beautiful Halifax River while you dine.
Learn More About Mediterranean Experience:
Contact Mediterranean Experience today at 386-675-4368.
Hours of Business:
Monday – Wednesday: 7:00 am – 10:00 pm
Thursday – Saturday: 7:00 am – 2:30 am
Sunday: 11:00 am – 10:00 pm


Healthy Baby Package: parents need healthful eating habits to install in their children that will have long-term positive effects on their overall health and well-being. Find out the right foods and activities your child needs!
Feeding a toddler a balanced diet can be tough, especially if he is a fussy eater. You may worry that he is not getting enough good nutrients to grow. So how can you make sure that your toddler eats well?
What is a balanced diet and what’s so good about it?
A balanced diet is one that contains a wide variety of foods, eaten in different combinations, every day. By eating lots of different things, a balanced diet helps to give your toddler all the nutrients he needs. This means that you don’t have to worry about your toddler lacking something essential in his food.
However, providing a balanced diet for a toddler every day can be quite a challenge. So try not to worry if you don’t always achieve it. As long as your toddler eats well most of the time, he will be getting plenty of nutrients.
What foods should I feed my toddler for a balanced diet?
The key thing to remember is that you don’t have to stick to a certain food to provide your toddler with specific nutrients. For example, meat will give your toddler protein, but he can also get protein from nuts or chickpeas.
You can also give your toddler key nutrients in different forms. So if he turns his nose up at a boiled egg and a glass of milk, try giving him a pancake instead. Giving your toddler a variety of foods and being creative with his meals will help to make eating more exciting. It will also encourage your toddler to explore different flavours.
To help your toddler eat well, give him a variety of foods from all of the following groups.
Starchy foods (carbohydrates)
Offer your toddler starchy foods with each meal and for some snacks. Starchy foods include:
- potatoes and sweet potatoes
Foods made from flour, such as crackers and bread, are also starchy foods.
Your toddler may not like wholegrain starchy foods, so try to offer a mix of wholegrain and non-wholegrain foods. Doing this will also prevent him from feeling too full from high-fibre foods to get a good range of nutrients. Bear in mind that your toddler has a small stomach and it’s easy for him to feel full.
Fruit and vegetables
Getting your toddler to eat a variety of fruit, and especially vegetables, can be a challenge. Keep offering them to your toddler so that he learns they are a normal part of a meal. You can also experiment with unusual fruit, such as starfruit, to keep your toddler interested. Or offer a plate of different-coloured fruit to tempt him, such as banana, kiwi fruit, blueberries, and strawberries.
Try to always offer your toddler fruit as part of his sweet course.
High-iron and high-protein foods
Your toddler needs to have foods that are high in iron and protein twice a day. Foods that contain lots of iron and protein include:
- pulses (such as lentils, chickpeas and beans)
Make sure that any meat products you buy are high-quality, and are made of lean meat with low amounts of added salt. If you want to feed your toddler nuts, grind them up and mix them into a meal. This will help to prevent your toddler from choking.
You can try to keep these foods interesting by experimenting with marinades for meat, and making your own lentil dhal or hummus.
You can offer your toddler dairy foods three times a day. Dairy products are high in calcium, which is important for strong bones and teeth.
Dairy foods include:
If you want to feed your toddler yoghurt, opt for plain yoghurt or a variety that does not have too much sugar. To sweeten plain yoghurt, try mixing it with pureed fruit.
Milk is still a good source of calcium for your toddler, but he doesn’t need as much as he did when he was a baby. Aim to give your toddler around 350ml (two thirds of a pint) of milk a day. It’s best not to give him more than this as it will reduce his appetite for other foods.
Until your toddler is two years old, stick to full-fat milk. He will need the extra calories, and full-fat milk also has higher levels of vitamin A than lower-fat varieties. Once your toddler is two years old, you can start offering semi-skimmed milk. Skimmed milk is not suitable for your toddler until he is at least five years old.
There is no need to give your toddler follow-on milk; he should get all the nutrients he needs from a balanced diet.
Are there any foods that I should limit?
Foods high in fat and sugar
Foods that tend to be high in fat and sugar include:
Your toddler needs plenty of calories to keep him energised, but feeding him these foods in large amounts can make him overweight. Stick to small portions and try to offer them as an occasional treat.
Sweets and chocolate
Sweets and chocolate make a great treat, but they shouldn’t be eaten every day. Sugary foods contain little or no goodness and can spoil your toddler’s appetite. They can also damage his teeth.
Your toddler needs no more than 2g of salt a day, but it can be tricky to keep an eye on how much salt he eats because some foods naturally contain salt.
Here are some tips on how to avoid giving your toddler too much salt:
- Keep crisps and salty snacks for an occasional treat – no more than once a week. A whole bag of crisps is too salty for your toddler, so only give him a handful at a time.
- Try not to add salt to your toddler’s meal; use herbs and spices to add flavour instead. If you and the rest of your family would like some seasoning, add it separately.
- Limit the number of ready-meals and takeaways that your toddler eats. These processed foods often contain a lot of hidden salt. If you give your toddler a ready-meal, give him a small portion and add plenty of vegetables.
Oily fish, such as tuna, salmon, and mackerel, are a great source of omega-3 fats, vitamins, and minerals. But you don’t need to give them to your toddler too often; once or twice a week is plenty. Feeding too many of these fish may increase the build-up of toxins in your toddler’s body.
If your toddler has asthma, hayfever, a food allergy, or if food allergies run in your family, check with your health visitor or GP before feeding him foods containing peanuts. This way you can help to prevent a possible allergic reaction.
You can find out more about what foods not to feed your toddler here.
Does my toddler need a vitamin supplement?
You may feel happier giving your toddler a supplement. A supplement containing vitamins A, C and D for children is recommended for under-fives to prevent rickets (a bone disease), and to promote healthy growth.
Having a vitamin supplement is especially important for toddlers who fall into one of these categories:
- Fussy eaters.
- Those living in northern areas of the UK, where there may be fewer hours of bright sunshine.
- Those of Asian, African, or Middle Eastern origin who cover up their skin.
PS: We offer phone and Skype consultations.
Get your free preliminary assessment now! Click Here


We all want to care for dogs the best way we can. After all they are the closest domesticated animal to humans. They become part of our family and let’s face it, we spend guilty amounts of money on furry friends and spoil them too much. But dogs return every bit of love we dish out so we’re excused for the indulgence. Whatever the case, dogs deserve to be happy and healthy like us. Feeding hemp to dogs can help with both happiness and good health.
But Hemp is not meat!
Dogs are carnivores, right? So why feed a dog stuff from a plant? The answer is protein, antioxidants, omegas, vitamins and minerals. The list of health benefits that come with hemp foods is long. No wonder it’s called a superfood, and it’s also known as one of nature’s most complete foods. The bonus ingredient in hemp, not found in meat is Gamma Linolenic Acids (GLA’s). GLA’s are natural anti-inflammatories, good for joints and muscles, and wonderful for old dogs with arthritis. A truly balanced diet for your dog should always contain seeds from plants to fully compliment its dietary needs.
Hemp Oil for dogs.
The easy way to feed hemp is to drizzle hemp seed oil on your dog’s daily meals. The usual amount varies from 5mL per day for small dogs to 15mL for larger canines. Hemp seed oil is a more sustainable and healthy alternative to fish oil and has no adverse side-effects. It’s a truly sustainable crop so you’ll get a warm fuzzy feeling when you use hemp. Hemp seed oil is cold-pressed and not de-natured by heat. It’s got a longer shelf life up to 2 years and isn’t susceptible to bacterial contamination, so it’s safe to use.
Because dogs cannot synthesize linoleic acid, a dietary source is important to maintain a healthy skin and coat. Hemp seed oil abounds with linolenic acids, so dogs get what they need with a simple drizzle on their brekky every day. The right balance of omega 3 and 6 fatty acids is hugely important for good health. The good news is hemp contains a 3:1 ratio of omegas 6 and 3 which is considered ideal for a healthy diet – humans or canines. The only thing hemp oil does not contain is protein, but don’t worry, all good dog food brands usually contain enough protein anyway.
Hemp and a Healthy Dog.
Supplementing your pooch’s daily diet with cold pressed hemp oil makes good healthy sense. Dog owners will typically see a shiny coat a week or two after feeding hemp oil to their pet. Skin allergies reduce (these are usually associated with inflammation) and your dog’s resistance to fleas will most likely improve. The GLA’s in hemp are especially beneficial for soothing joint pain and arthritis. In fact we go further to say hemp will make a remarkable difference to dogs with arthritis.
Hemp is good for (here we go…) weight management, immunity, gut health, brain and cognitive function. It is known to prevent cancer, cardiovascular disease , arthritis, premature ageing, diabetes and allergies. If you’re not convinced about hemp for dogs, read what others have written but most of all, try it yourself.
Healthy Hemp Treats.
Dogs love eating hemp because of its smooth nutty taste. In fact most dogs will eat raw hemp products without meat flavours, but fussy foodie dogs need to eat hemp too, right? Whatever your dog likes you can get some hemp in their diet somehow. Hulled hemp seed is good, but pure cold pressed hemp seed oil is the easiest and pack the biggest health punch for your dog.
Hemp treats made from 85% hemp ingredients are a delicious health tablet for pooches, with a crunch good for cleaning their teeth and gums. Healthy hemp treats develop tail wagging muscles – another box ticked off the list of your dog’s happiness and good health.


Food To Buy In Advance of a Hurricane
Emergency Food Supply Importance
When it comes to hurricanes, an integral part of your emergency preparedness checklist is food. An emergency food supply is extremely important because, in the aftermath of a major hurricane, basic necessities are often hard to come by. Once you survive the storm, you still need to survive until your area returns to normal.
You should create a survival food list before hurricane season even begins so you are familiar with what to purchase ahead of times. When meteorologists forecast hurricanes, hysteria can set in weeks before landfall. The faster you get to the supermarket to buy supplies the less stressful the whole experience is and the more likely you are to get the things you need. When it comes to weather-related disasters, planning is everything.
Food To Buy In Advance of a Hurricane
So what should you include in your emergency food supply? Here’s a list of the foods you can’t forget to buy in advance of a hurricane.
1. Bottled Water
The most important thing you can have on hand before a hurricane strikes is water. This is the number one item on any food survival list because you can easily lose access to drinking water during a natural disaster. It could be days – even weeks – before the water from your sink is safe again. If it’s not contaminated, there is a chance it’s cut off completely.
The average person needs 1 gallon of water per day. You actually need more than this in hot weather. make sure you stock up on at least a three day supply per person in your home when a hurricane is coming. The more water the better.
2. Apples & Oranges
Apples stored in a cool, dark place can last for several weeks. This makes them one of the best fresh foods to buy in advance of a hurricane. They are full of potassium, fiber, vitamin C, and water which are all important for hurricane survivors without potable water, electricity, or means of transportation. Oranges are another great fruit to have on hand. While they only last two weeks in comparison to apples when stored at room temperature, they provide a high dose of vitamin C. They also include calcium, potassium, and water. If you’re going to buy fruits, buy these two!
3. Dried and Canned Fruits
The next item on our hurricane emergency rations list is dried and canned fruits. While fresh apples and oranges are ideal, dried and canned fruits can also supply you with nutrients during a natural disaster like a hurricane. Try to buy fruits with no gels, syrups, added sugar, or artificial sweetener. Read labels carefully and always try to get apples and oranges fresh if you can.
4. Canned Meats
While canned fruits are good, so are canned meats. Canned tuna, salmon, and sardines are great sources of protein and heart-healthy omega-3 fatty acids. Sardines are actually a great source of calcium as well. These are great alternatives to other meats that you won’t be able to cook without power during a hurricane or other natural disaster.
5. Canned Vegetables
The third canned items on our list that is perfect for hurricane preparedness is canned vegetables. Ready-to-eat canned vegetables like green beans and soups can be very nutritious, as long as you purchase “low sodium” versions. Be wary. A lot of times canned foods are loaded with sodium, which is not only unhealthy in a normal setting but can make you thirstier as well.
Since there’s a high chance you won’t be able to eat meals normally, you may have to stock up on vitamins to make sure you are getting the necessary nutrients every day. Experts recommend a two week supply of vitamins for everyone in your house. Multivitamins are great, but if any family member have special medical conditions those vitamins need to be included as well.
If you don’t have power to make chicken or steak, don’t’ fear. Nuts are packed with protein. They are actually one of the healthiest pantry foods you can have on hand in case of an emergency. Nuts are also full of healthy fats. Just make sure you buy unsalted nuts because you don’t want to get thirstier than you already are. Trail mixes are also a good way to go to get some sugar added into your diet as well with raisins and candies.
8. Power Bars/Protein Bars
If you don’t have power and can’t cook full meals, protein bars are a great way to get the necessary nutrients. If you’re lacking in caloric intake, protein bars will give you a big dose of calories. The best part is these come in small, nonperishable packaging so you can eat them anytime.
9. Comfort Foods
The last real food on our survival food list are comfort foods. Hurricanes and other natural disasters are very stressful events. It’s difficult to go about your day-to-day with no potable water, no electricity, and no safe transportation. It’s always good to have your family’s comfort foods on hand to lessen the burden of the weather-related stress. If these comfort foods need electricity it’s still a good idea to get them for once you get power back. Trust us, it makes a big difference!
10. Paper plates and utensils
A lot of times, clean water is not accessible after a hurricane. That makes washing dishes a tough job. To avoid this problem, purchase paper plates and plastic utensils ahead of time to ensure an easy and safe clean up. While you’re at it, make sure you get garbage bags as well.
Other Hurricane Safety Tips
These foods are just one of many hurricane safety tips you must observe when Mother Nature sends one of her deadliest weapons your way. Read our other blog post to make sure you are prepared for whatever Mother Nature throws your way.


With the vision of serving the best coffee in City Center, we got up one fine morning and decided to chase our dream…
Here we are now serving not only fantastic pure Tanzanian coffee but also mouth watering food & desserts too.
Come and enjoy our great coffee and food with an ambience that will surely make you feel relaxed.
Submit your review
Visited impresso espresso a few times during my stay in dar.
I must say they have the best Nutella shake I had. The staff were welcoming and friendly. The environment is very nice and quite.
My visit to impresso espresso was an amazing one as i was craving for a cold milkshake while in the sun and impresso espresso was the best place where it served me the tasty vanilla milkshake. The staff were also very friendly and the environment in there is comfortable after hectic days work. Also coffee is served if you are a coffee lover. Must try. Thank you impresso espresso for quenching my thirst.
Tuesday - Friday: 8:30am to 11:00pm
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This Banana Cream Pie is the traditional wnjoy — with a small twist to add extra banana flavor! We spent time with friends throughout the weekend and enjoyed the mostly nice weather.
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We did get caught in a good bit of rain out on the lake Sunday, but everyone made the best of it. The sacrifice of those men and women, as well as their families, is huge. I like to call it an oldie but goodie.
There are just some classics that should never get left behind and this is one of them. The hubs and I will forever be Do you enjoy a nice cream pie? fans, so this dessert was one that was not shared. To start, I went with a traditional pie crust.
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I personally think this is the way to go, but you could certainly swap it out for a graham cracker crust if you prefer. The filling is custard nce. Egg yolks, milk and sugar are the primary base. Cornstarch is added and, along with the egg yolks, works to thicken the filling.
Aug 22, · 3 Nice Cream Recipes To Try For Dessert! 3 Nice Cream Recipes To Try For Dessert! Kayla Itsines. Rating: 0 - 0 votes. There are so many reasons to enjoy nice cream. You can whip it up with just a few ingredients and you don’t need an ice cream maker either. Keep reading to learn more!3/5(). Jun 03, · Chocolate Cream Pie with an easy homemade chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls. Mine was a nice fudge-y like texture versus a whipped consistency. I feel like it works so much better to keep the crust “tender”, instead of hard. Hope you enjoy it! Reply 5/5(12). XVIDEOS nice creampie free. learn2lingo.com ACCOUNT Join for FREE Log in. Search. learn2lingo.com History Android App. Categories; USA.
Vanilla and butter are added at the end for some additional flavor. The filling is made enjjoy two parts. First the cornstarch thickens the milk and sugar.
Then, a little bit of the milk mixture is added to the eggs, before adding the eggs to the milk mixture. After adding the eggs, the filling is then further cooked and thickened before adding the butter and vanilla at the end.
Vegan Banoffee Ice Cream Pie with Cereal Crust (GF) - From My Bowl
Of course I did add a bit of twist. When the egg yolks are added to the filling, so are some mashed bananas.Attention Women Posting In This St. Petersburg Florida
Of course if you want to go the truly traditional route, you can just leave it out. This pie is seriously delicious.
Like I said, there was no sharing. The hubs threatened mutiny if I gave any away. Blind bake the pie crust in a 9 inch pie pan according to the package directions. Add a row of thickly sliced bananas to the bottom of the pie crust.
NO BAKE BOSTON CREAM PIE CHEESECAKE - A Dash of Sanity
Put the egg yolks in a small bowl and set aside. Add the sugar, cornstarch and milk to ypu large saucepan and whisk together to combine. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. Reduce heat to medium and simmer for 2 minutes.New To Area Sexy Mixed Beauty Booty
Add a little bit of the milk mixture to the eggs, then add egg mixture to milk mixture, along with mashed bananas. Place pan back on the heat and bring to a light boil. Remove from heat and add butter and vanilla.
This creamy, dreamy coconut cream pie recipe will quickly become a family favorite! And then they ask, “Did you make this? Can I have I hope you love it as much as we do! . What a wonderful treat for him as he celebrates his birthday . And speaking of pies, do you love them? For me, I really only love pies that involve chocolate, some sort of “cream” or a nice apple pie with a. As many of you know, I had a small obsession with banana cream pie blizzards before going dairy-free. Freezer Friendly Crust only You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. as original recipe is written // adjust if altering batch size), slice and enjoy!.
To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a mixer bowl fitted with the whisk pie.
Whip on high until stiff peaks form. Spread whipped cream on top of pie, then add a few additional sliced bananas. Banana Cream Pie Cupcakes.
Banana Cake with Cream Cheese Frosting. Banana Pudding Icebox Cake. Sometimes classic is the way to go! I love the traditional crust for this one, too.A Different Kind Of Relationship Age 35 55
It balances the sweetness so ipe? Hope you had a good long weekend! It held up pretty well. You could also cook the filling a touch longer.
Made this and it is now my all time favorite. Can you explain how much the custard should thicken before pouring in baked pie shell? It should be fairly thick and jiggly already from cooking on the Do you enjoy a nice cream pie?.
You can definitely try cooking it a little longer. Your email address will not be published. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. This information will not be used for any purpose other than enabling you to post a comment.
Leave this field empty. I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction!
Sugar Cream Pie | Hoosier Indian Sweet Cream Pie | Baked in AZ
Bring on the sugar! Banana Cream Pie Print. Subscribe via Email Subscribe via Email Never miss a post - subscribe to receive emails!
This Banana Cream Pie is the traditional favorite - with a small twist to add extra Day weekend and spent some nice time with friends and/or family. The hubs and I will forever be banana fans, so this dessert was one that. Marie Callender's Banana Cream Pie is made with real bananas, luscious Response from Consumer Affairs: Thank you so much for your wonderful feedback! We are so happy you enjoy our Banana Cream Pie and will be sharing your. Enjoy this pie within 24 hours so that the banana slices stay nice and fresh. Vegan So what do you think of this vegan banana cream pie, let me know in the.
You May Also Like: Do you use a deep dish pillsbury pie crust or the regular size? How do you keep the bananas from turning brown without changing the flavor?
nice creampie - learn2lingo.com
Leave a Reply Cancel reply Your email address will not be published. Post navigation Previous post: Lemon Raspberry Layer Cake. Peanut Butter Chocolate Layer Cake. Strawberries and Cream Cupcakes. Put on the full armor of God, so that you can take your stand against the devil's schemes. Do you enjoy a nice cream pie?


Water offers the body the best chance of staying hydrated. Water has many advantages. It is non-caloric. It plumps the skin up while hydrating the muscles whether you have just taken part in some intense physical activity or not. However, other alternatives exist too.
What other useful ways of staying hydrated should you consider?
Nearly 92% of watermelon is water. Its juice is perfect for hydration. The fact the fruit also contains salt, calcium, and magnesium makes it perfect for rehydration too. Apart from that, watermelons are also rich in potassium, Vitamin A and Vitamin C. It is also an excellent lycopene source. Feel free to take two servings of the fruit to hydrate or rehydrate yourself.
A single celery stalk is 95 percent water. Consequently, that alone makes it ideal for staying hydrated at all times. Celery is capable of doing a better job of hydrating you than water. It is one of the most effective vegetables for hydration. Celery is rich in other minerals too. The minerals include zinc, sodium, potassium, magnesium, iron, and calcium. The high fiber protein satisfies your appetite while reducing the craving you have for unhealthy foods.
Strawberries are 91% water. In addition to water, the berries are also rich in manganese, Vitamin C, fiber, and protein. They are also full of natural sugars. They offer you the chance of hydrating yourself with something sweet. The iodine in strawberries helps maintain thyroid health. They also contain anthocyanin, which are renowned for a wide range of health benefits that include:
- Improved heart health
- Optimal cognitive function
- Anti-carcinogenic properties
Cucumber comprises 96% water. It is one of the healthiest light snacks capable of satisfying your hunger while keeping you properly hydrated. Cucumber is one of the richest water fruits and vegetables you can take at any time. It is rich in Vitamin B6, iron, and Vitamin K. More importantly, it is free of saturated fat and cholesterol. Furthermore, its water soothes the skin, maintains healthy complexion, and flushes out toxins.
stop limiting yourself to water as the only way of hydrating your body.
Try out these other fruits as an effective way of keeping yourself hydrated.


Large Pans - From frozen, remove lid, fill the pan with either chicken broth, vegetable broth or tomato juice, place the lid back on, put in the oven 400 degrees middle rack for 1.5 - 2 hours depending on how tender you would like your cabbage. GF
Small Pans - Remove contents and put into your own casserole dish or pan. Add 1/2 cup of chicken broth, vegetable broth or tomato juice, cover the dish or pan, put in oven 400 degrees middle rack for 1.5 - 2 hours depending on how tender you would like your cabbage. GF
Pressure Cooker - Place frozen cabbage rolls into pot, add 1 cup broth, cook for 30 minutes at high pressure.
Bring water in a pot to a boil, place frozen perogies into the boiling water.
To Fry - boil for 5 minutes. Remove and place on fry pan. Use oil and/or butter. Fry until lightly golden.
To Boil - boil for 6 minutes. Remove and place on dish. Cover with butter if desired.
Sour Cream is recommended add on.
Eat with fried onions, bacon, sauerkraut, and Ukrainian Fine Foods Kubasa.
Gf Perogies - we recommend to steam them for 8 minutes before frying. Use a fry pan with 1/2 inch of water and lid.
Bring the soup to a boil and serve. Add meat and/or sour cream to add extra flavours. GF
The garlic sausage is already smoked and ready to eat. Excellent with cheese and crackers, or pickles. It's also delicious fried with eggs in the morning or with your perogies. To Bake or BBQ, place the ring uncut onto a cooking sheet and cook for 30 minutes at 350. GF
Peresky buns can be eaten by warming them up and applying butter.
To eat with cream sauce, place the buns in oven at 300dg and warm up. Warm the cream sauce in a sauce pan and pour over top the warm buns. Bake for about 15-20 min.


Welcome to the cream of our crop! With so many coffee brands lining the supermarket shelves, why pick a mail order coffee company? Our answer: taste the difference!
Prodigy Coffee Roasters’ roots go back to July of 2008 when we began roasting coffee as Mississippi Coffee Co. In recent years, we have continued to evolve as Prodigy Coffee Roasters. Since the beginning, the goal has been to provide fresh roasted coffees from the top world market sources.Find out More


Portion control can be a challenge, especially when going out to eat. All too often, we eat everything that is laid out on the plate in front of us. Unfortunately, obesity is a growing problem where two of every three Americans are overweight, and increased portion sizes may be a contributing factor to this statistic.
Health Risks of Being Overweight
Being overweight may increase the risk of many health problems, including:
- Type 2 diabetes
- High blood pressure
- Heart disease
- Sleep apnea
- Kidney disease
- Certain types of cancer
What is a portion size?
Portion size means how much of a food you are served or how much you eat. Portion sizes can vary from meal to meal. For example, at home, you may only have about two cups of popcorn, whereas at a movie theater, their portions may be an entire tub of popcorn slathered in butter.
Whether you want to shed a few pounds or just maintain a healthy weight, consuming proper portions is important. Portion control allows you to understand how many calories you are presumably consuming. Instead of mindlessly overindulging, you are eating what your body needs to thrive on.
Tips for Controlling Portion Sizes
If you are trying to lose weight or even just maintain your weight, here are some helpful tips for controlling portion sizes — both at home and while eating out.
Use a smaller plate
One of the best ways to control portion sizes is by using smaller serveware and dishes. Using smaller plates will give the illusion that a smaller portion of food looks bigger, tricking your brain into feeling fuller with less total food.
Use your hands as a serving guide
Weighing your food on a scale multiple times a day can be a hassle, especially when you are not home for a majority of the day. A good approach to measuring your food is by using your hands.
- A serving of protein = 1 palm (~3.4oz)
- A serving of vegetables = 1 fist (~1 cup)
- A serving of carbs = 1 cupped hand (~½-⅔ cup)
- A serving of fats = 1 thumb (~1 tbsp)
Ask for half portions
Restaurants are notorious for serving large portions of food to guests. Most restaurants pack their plates with two to three times the recommended serving size, which results in overeating for many Americans. Some restaurants offer menu items in large and small sizes. If these options aren’t on the menu, ask for a to-go box with your meal and pack half of it away for tomorrow. Some restaurants may even do this for you!
Your overall health and wellness is our top priority. At Summit Medical Clinic, we provide preventive and primary care services to keep your health on track. Our Internal Medicine physicians offer collaborative care of patients with chronic medical illnesses, including high blood pressure, diabetes, heart and thyroid disease, and other common and uncommon medical problems throughout the various stages of their illness. Schedule an appointment by calling (719) 630-1006 or visiting our website.


The biodiversity in the Amazon rain forest allows us to have a rich variety of fresh and exotic ingredients, which give taste to many of the most popular dishes of the region. The unique flavors of the Amazon are represented by the dishes we locally make here at Yacuma EcoLodge. Below, we describe some of the typical ingredients and dishes of the Amazon rain forest.
One of the essential ingredients of the Amazonian diet is the Plantain, which is an unripe fruit similar to bananas, but not sweet. It’s a pretty versatile ingredient. Yellow plantains ripe easily and when fried they are mushy and sweet. On the other hand, green plantains do not become ripe so when fried, they have a crispier consistency. A delicious Amazonian dish is the green plantain soup.
Another major ingredient of the Amazonian diet is Manioc, also known as cassava or yucca. This starchy potato is the main source of carbohydrate for Amazonian people. It is a core component of many popular dishes. It can be served by steamed, boiled or fried . Yucca can be served in stews or thinly sliced as a great alternative to chips.
The main source of protein in the Amazon diet is composed of freshwater fish, which isn’t surprising due to the large size of the Amazon River and its tributaries. Learn more about the Amazon River here.There is a great variety of fish but the most commonly consumed fishes is the Paiche, one of the largest freshwater fishes in the world. It has a meaty texture and because of its large size it can easily feed a family for an entire week.
Other common fish served here is the pirarucu, the tambaqui, the jaraqui and the surubim. However, you can also even fish your own Piranha. Fishes are usually grilled, fried, steamed and served with different sauces and stews.
A very common dish of the region including both of these key ingredients is the Mapia de Tilapia, which is plantain, yucca and meat wrapped in bijao or palm leaves.
Although fish is the most popular protein served here in the Amazon, there are other forms of meat that are served as well. The maniçoba for example, is a dish made from the leaves of the yucca plant with bacon, sausages and pork. One of th most famous dish in the Amazon is the distinctive non-tucupi duck (duck served in exotic tasting tucupi sauce), a traditional local favorite. The duck is toasted, crushed and cooked with garlic, chicory, basil and tucupi, and then served on rice with hot pepper and a pinch of fermented cassava flour.
Yacuma EcoLodge Food
At Yacuma Ecolodge you can find some of these traditional dishes. In fact, you’ll be able to learn about and observe the various crops that grow within the jungle. Vegetarian? Not a problem. Special diets are served upon request and we handle these requests with great care and pleasure. The Ecuadorian Amazon Jungle offers a wide range of exotic culinary experiences. From exotic fruits to roots in this region you will find food that challenged your traditional palate. Stay at Yacuma EcoLodge to enjoy delicious dishes, astonishing Amazon scenery and high quality accommodation. Start planning your trip to The Amazon Rainforest today!


Dekoration gehört nicht zum Lieferumfang
Prix dont TVA plus frais de port
Délai de livraison env. 5 jours
- Réf. d'article : FRSC51177
FRESCO Extra-hard beef scalp is a natural, healthy alternative to conventional "chewing bones" and is made from 100% fresh, natural beef skin. The hard consistency serves to strengthen your dogs teeth and the chewing muscles. The scalp helps clean teeth and contains collagen proteins that are important for smooth skin and coat structure.
There are many differences in the quality of beef scalp available both via online stores and local pet stores. You can recognise the high-quality of Fresco Dog Foods Extra-hard Beef Scalp by the fact that it is thicker, very hard on the outside and has a fleshy core in the middle. It tastes simply delicious, offers extra-long chewing pleasure and is particularly safe because it does not splinter like a chewing bone. Your dog will enojy the chewing satisfaction of this natural long lasting chew while maintaing a healthy diet.
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Straight feeding stuffs
Composition: 100% Beef Rawhide
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Ratio of milk and water = 2 : 1 Quantity of milk = 60 X 2/3 = 40 litre Quantity of water = 20 litre To make ratio, 1: 2, we have to double the water that of milk So, water should be 80 litre. That means 80 ? 20 = 60 litre water to be added.
Alligation or Mixture problems
640 ml of a mixture contains milk and water in ratio 6:2. How much of the water is to be added to get a new mixture containing half milk and half water?
Here total parts of milk and water in the solution is 6+2 = 8 parts. 1part = 640/8 = 80 old mixture contains 6parts of milk and 2 parts of water(6:2). To get new mixture containing half milk and half water, add 4parts of water to the old mixture then 6:(2+4) to make the ratio same. i.e, 4 x 80 = 320 ml.


This is a Japanese-style café offering a variety of menu items, from standard items such as coffee to lunches and sweets incorporating wheat gluten.
It’s a space where you can relax downtown and enjoy a book borrowed from the library while savoring the pleasures of the art museum.
FUMUROYA CAFÉ at TOYAMA KIRARI
URL : http://www.fumuroya.co.jp/
9:30 - 17:00
Tuesdays(open on National Hollidays), First Wednesdays and Year-end & New Year holidays


Do not deny unless you try
The Koutsogiorgakis family philosophy is to produce premium products and bring exciting new flavor profiles to the marketplace.We wanted to create interesting flavors that appeal to the modern gourmet palate.
Using dried figs from Northern Evia as the main ingredient in combination with Greek mountain tea, olive paste, star anise, ginger, οnion, chocolate, etc., we have developed some excellent quality products such as
Fig paste, Chutneys, Fig syrups and Balsamic syrup.
Αll the fig products are high in Nutritional Value rich in Calcium, Iron, Magnesium and VitaminB6 and Fiber.
- No preservatives, No glucose, No pectin.
- Only dried figs, sugar and natural lemon juice.
- 70% of the production is exported
Fig dressing is an excellent product.
It contains fig syrup 80% and vinegar from grapes 20%.
Produced by the unique variety of Northern Evia figs called “Smyrni”, fig dressing is a fine tasting food.
- It can be used either for cooking or pastry. It takes off the flavor of green salads, chicken and meat.
- Ingridients: Figs and water.
Fig syrup of 100% dried figs and water.
Unique flavor. It can be used for cooking and pastry.
Chutney with anise
High nutritional value product, rich in calcium,vitamins A B C E K and potassium
It is produced with dried figs coming from the unique variety of Northern Evia called “Smyrni”.
It contains fig paste,extract of anise, pepers, vinegar and natural lemon juice.
Its sour-sweet flavoring makes it an excelllent accompaniment for cheeses and baked meat.
Suggestion: Put a layer od chutney with anise on meat few minutes before pull it from the heat.
Chutney with olive paste
Fig paste and olive paste. High nutritional value product ,rich in calcium,vitamins A B C E K and potassium. It is produced with dried figs coming from the unique variety of Northern Evia called “Smyrni”. It contains fig and olive paste,pepers,vinegar and natural lemon juice. Its sour-sweet flavoring makes it an excellent accompaniment for cheeses and baked meat.
Suggestion: Put a layer of chutney with olive paste on Greek white cheese (feta), add chopped
onion and cook on grill
Fig paste is a high nutritional value product rich in calcium and vitamins such as A,B,C,E and
It is produced with the dried figs which come from the unique variety of Northern Evia figs known
It contains 75% figs, extract of greek mountain tea, sugar and natural lemon juice.
- Taste it as a sweet or spread it on bread for breakfast.
- Combined with spicy white and hard mature cheeses is an excellent accompaniment for white wines.
When the refugees from Asia Minor came to North Evia brough with figs and sowed the seeds.
The trees thrived and gave an excellent fruit with high nutritional value, rich in plant fiber, calcium,energy , vitamins A,B,C,E ,K and potassium.
The presence of many plant fiber promotes the correct functioning of the intestines, helps to prevent
and treat dyspareunia and dyspepsia.
Dried figs is a super food indispensable for our organism.
Chutney with caramelized onions and petimezi
It contains fig paste,peppers, caramelized onions, petimezi and natural lemon juice.Excellent accompaniment for cheeses and baked meat.
Chutney with ginger
Fig paste, ginger, pepper, vinegar and natural lemon juice. Sweet and earthy flavor, pairs well soft cheeses, white meat and white wine.
Fig paste with chocolate
Dried fig paste with couverture chocolate. A unique flavor , perfect as an alternative healthy breakfast spread. Try the chocolate paste with red wine and strawberries.


Growing Fresh for Six Decades
For over six decades, we have grown from a small family-operated firm into one of the largest export companies of fruits and vegetables in Pakistan.
Generations of Wellness
Sourcing the highest quality of fruits and vegetables to processing top-quality ingredients, from one generation to the next.
From Farms to Your Tables
We are committed to delivering the highest quality product, which is why we test the product across the value chain against international quality parameters.
Farming Freshness for 6 Decades
From growing our own produce to creating fresh products for our customers, we’ve been farming for decades.
The Latest in Farming Practices
We constantly maintain international manufacturing practices and keep upgrading our systems to match the latest innovations and techniques.


Looking for a good deep-dish pizza sauce recipe? We’ve got you covered here.
We discuss our deep-dish pizza dough near our thin-crust pizza doughs for a reason. It turns out that the “deep” part of deep-dish pizza consists mostly of the copious toppings, while the dough itself is pretty thin. As with our Thin-Crust Pizza Dough, this dough includes a bit of cornmeal, characteristic of the deep-dish pizzas that Chicago is famous for. This deep-dish dough does not use a poolish and includes both butter and lard, which makes sense when you consider that deep-dish pizza is more akin to a quiche than a pizza. The dough is mixed to full gluten development, has a bench rest of 20 minutes, and proofs at room temperature for 1½ hours, so you can make it the same day you want to serve pizza. For those with the time, we have found that cold-proofing for a day will yield a crispier, even better-tasting crust.


Typically we try to restrict excessive grain consumption in our family but I also try to balance my babies’ nutrient dense diet with a few treats here and there.
I also think it’s important to allow flexibility and fun with better alternatives like these sinfully delicious @kodiakcakes protein packed frontier graham cracker bear bites (that’s a mouthful, no pun intended.)
If you know me, you know I love the grocery store which is confirmation I’m weird and need a new hobby, or maybe it is my hobby. I can be found in the grocery store an absurd amount of times on any given week. I love browsing the aisles and advising the employees in the healthy living section what they should be stocking. You’re welcome and I apologize.
However, my recent trip down the cookie aisle awarded them a new star for stocking an item my family is loving. My eagerness to find nutrient dense swaps for otherwise overly processed, sugar and chemically laden foods landed me on a new household favorite: Kodiak Cakes bear bites loaded with extra protein.
An amazing alternative to overly processed and sugar-laden graham crackers. We are loving the new @kodiakcakes chocolate & honey 🍯 flavors.
You can snag them HERE and let me know what you think!
What are your summer go-to snacks? I’d love to know! Leave a comment below to win something fun from me!


The Fat Burning Kitchen and Truth-about-Abs!
I have often had a hard time figuring out what kinds of foods I can eat to minimize stubborn fat. Unlike you, I have discovered an incredible offer to melt away stubborn fat. And a product to help retain a youthful appearance. Moreover, in this offer, I’ll share the complete truth about slimming your torso and strengthen your abs. We will help you acquire a healthier way to live and NEVER Count Calories Again!
Did you know your entire digestive system from your mouth to your anus, is one long tube that’s actually outside your body although it’s inside? This tube keeps toxic substances out of your body but your system has to work harder to get rid of all this toxicity. Furthermore, we’ve researched, intermittent fasting may lower appetite and improve fat burning too. Hence, get started today. Additionally, a benefit of fasting is you do not have to go out and buy 5 pounds of grass-fed beef and cook elaborate recipes.
Fat Burning Kitchen and the Truth about Abs!
Unfortunately, the foods you eat, although considered “healthy” are way more damaging to your delicate system. But we have a solution, you will discover the foods you’re consuming are making your fat cells sick and help you alter the food choices to permanently melt your stubborn fat.
The truth is even though certain foods we consume are harmful, you will learn the gluten that causes digestive systems problems can be changed if you are willing to alter your food choices. Moreover, learn to stop eating at least two hours before going to bed. The Fat Burning Kitchen and the Truth about Abs help you understand your food consumption is off and we help you to stay on. Eating healthy is important for burning fat. The consumption of fruits and vegetables is essential to weight loss and fat burning. The truth about abs is reducing the consumption of carbohydrates. Ironically, carbos sit in the stomach and turn to sugar and unless you exercise every day, those carbs sit.
We should monitor foods we eat to burn fat and boost your metabolism and fix Your digestion.