If you have bagged salad in your refrigerator it may be part of a massive Dole recall due to a listeria outbreak. According to the CDC, one person has died and twelve others were hospitalized after eating packaged salad packaged under various brand names (see full list below) that were packaged at a Dole facility in Ohio.
CNN reports that the illnesses linked to bagged salad products were first reported in July 2015 but it took until January 2016 to confirm that the listeria outbreak was related to the bagged salad products listed below.
— ACOBuildingDrainage (@ACO_BD) July 15, 2013
reports that the 12 people, including a pregnant woman, were hospitalized due as a result of listeriosis. The illnesses were reported in Massachusettes, Michigan, New Jersey, New Jersey, New York, Pennsylvania and Indiana. One person from Michigan died from the listeria outbreak.
In addition to the five states where the 12 illnesses and one death were reported, the bagged salad products were also distributed to 16 other states — Alabama, Connecticut, Florida, Georgia, Illinois, Kentucky, Louisiana, Maryland, Minnesota, Missouri, Mississippi, North Carolina, Ohio, Tennessee, Virginia, and Wisconsin.
The recall includes any bagged salad products that have the letter “A” at the beginning of product code printed in the top right corner of the package. The CDC states that the salad was packaged under the Dole name and five other brands including President’s Choice, The Little Salad Bar, Marketside, Simple Truth, and Fresh Selections.
This isn’t the first time bagged salad products have been linked with foodborne illnesses. Dole Spinach salad was recalled in 2012 after a sample tested positive for salmonella. Dole bagged salads were recalled in 15 states for salmonella. In 2010, there were three separate recalls for Fresh Express bagged salads due to the risk of Listeria monocytogenes.
Consumers who have questions about the current Dole bagged salad recall should call the Dole Food Company Consumer Response Center at 800-356-3111.


Phycom Microalgae: 100% Vegan Protein Source
Meat alternatives containing microalgae.
Phycom can help you develop meat alternatives containing microalgae. There is growing interest in the use of new protein sources in food, such as insects and microalgae. Algae are a natural and highly efficient source of protein and essential amino acids. Microalgae are also suitable as a flavoring and binding agent in meat alternatives. Phycom microalgae have consistent quality and superior purity.
Benefits of microalgae in meat alternatives
- 100% vegan protein source: one of the most interesting and scalable protein sources for the future.
- Binder: suitable as a binding agent and can partially replace egg-white.
- Taste: gives products a pleasant “umami” flavour.
- Colour: gives a beautiful, natural green colour.


Week 4 Nutrition Habit: Improve your Carb Game
To eat carbs or not to eat carbs? At the end of the day, carbohydrates are the primary fuel source of our bodies and all of its functions. Athletes need quality fuel to sustain their physical pursuits and efforts, and it’s carbs that are the staple to any healthy diet and offer the energy needed. Do you worry about how many carbs you should eat or think you should cut them out completely? When we are too strict with our carb intake we may experience decreased energy, increased cravings, or feeling deprived and angry. We may also experience these symptoms when we over consume carbs, especially highly processed ones.
Do you worry that carbs will make you gain weight? The primary thing that will contribute to weight gain is consuming more energy than you are burning ie, eating too much. One specific nutrient alone, found inherently in many foods, will not make you fat. Eating too much of any food is the ultimate issue when it comes to weight gain and loss.
Athletes need quality fuel to sustain their physical pursuits and efforts, and it’s carbs that are the staple to any healthy diet and offer the energy needed.
What makes a carb “good” or “bad”? While we don’t label foods as good or bad, we acknowledge that a continuum exists between foods that add value and those that don’t add value to your health and well-being. Take the analogy of fueling up a vehicle. If you want that vehicle to run as smoothly and efficiently as possible, you fill it up with the highest quality fuel you can. Carbohydrates that are considered the best fuel sources have a high fiber content, are slow digesting, full of nutrients, and are easily recognized because they are minimally processed, aka whole foods. Carbs that are considered “bad” are typically highly refined and processed, stripped of nutrients and fiber, and digest much quicker.
Carbohydrates that are considered the best fuel sources have a high fiber content, are slow digesting, full of nutrients, and are easily recognized because they are minimally processed, aka whole foods.
Don’t eliminate or cut carbs, just eat better quality carbs!
Quality Carbs Include:
- Fruit, plantains, berries, etc.
- Potatoes, sweet potatoes, squash, etc.
- Minimally processed grains such as whole oats (slow to cook), rice, quinoa, etc.
- Beans and legumes
If you really start having interest in carbohydrates it can be useful to look at the glycemic index and glycemic load of a given food item. There are some issues with relying on glycemic indices as well as glycemic load – mainly that those numbers are tested in a vacuum. We look at glucose levels of particular foods when determining the glycemic index but we really rarely just eat those foods alone. Also, if you happen to be into the keto diet, it has it’s advantages, but it’s REALLY rare that people are ACTUALLY “keto”. For most people and for most contemporary lifestyles, carbs are an absolute necessity. For those of you who really like to geek out on this stuff we’d love to talk to you about it.
We all live in Boise and we are all at Verdant CrossFit so please come ask if you have questions. If you are following the ketogenic diet please don’t take this as an attack on you. We assume you did your research and you are in the very small percentage of people that know what they are doing.
How Does the Week 4 Challenge Work?
Newbie: Your focus is on ADDING smart carbs to your existing menu. Don’t worry as much about eliminating anything from your diet.
Men: Eat 2 cupped handfuls of quality carbs at each major meal. Women: Eat 1 cupped handful of quality carbs at each major meal.
Ninja: Do what the newbies are doing AND do the “Papa Beaty Special” – restrict refined sugar and flour intake ie, restrict “crappy” carb sources.
Strategies for Making it Happen:
- Make Quality Carb Substitutes
Step 1: Examine your current daily menu. What meals are completely lacking carbs? What meals include refined, processed carbs?
Step 2: How can you add quality carbs to your existing menu? How can you improve the quality of the carbs you already eat? What alternative foods might you replace for old standbys?


Plenty of tasty foods, starting bright and early. Breakfast is the most important moment of the day at the Botania Relais & Spa.
A rich, fragrant buffet welcomes guests every morning: homemade pastries, bread baked in a wood-fired oven, omelettes for all tastes, fresh fruit, juices, jams, honey produced on the island and plenty of other tasty foods.
The fragrance of freshly baked, lovingly prepared products and the welcoming smile of the people taking care of you will be the first signs of a wonderful day. Well-being starts here. Breakfast is served on the bright terrace surrounded by vegetation, amidst the chirping of birds and the scents of the garden.


CREAMY LENTIL SOUP WITH RAINBOW EVAPORATED MILK
Serving - 6
From 20-40 mins
- 1 can Rainbow Evaporated Milk (410 g)
- 2 tsp of vegetable oil
- 1 onion, chopped
- 1 carrot, sliced
- 4 cups of water
- 2 cups of dry red lentils
- 1 tsp cumin
- 1 tbsp salt
- Heat oil in a deep pot, add onions and cook over medium heat for 3 to 4 minutes.
- Add water and lentil to the pot and bring to a boil then simmer for 15 minutes.
- Stir in cumin, salt and Rainbow Evaporated Milk. Cook for 3-4 minute then remove from heat.
- Serve with toasted bread and lemon wedges.


|Study location||Netherlands, Velp (Arnhem)|
|Type||Bachelor courses, full-time|
|Nominal duration||4 years|
|Tuition fee||To be confirmed|
High school / secondary education (or higher)
It is highly recommended that both Chemistry and Mathematics are covered until the end of secondary school, but this is not a mandatory admission requirement. This means that if your diploma does not have final examinations in Chemistry and Mathematics, you can catch up on the missing knowledge with specific modules that are included in the programme. You need to successfully complete these modules in the first year.
The entry qualification documents are accepted in the following languages: English.
Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original.
Cambridge Certificate of Advanced English (CAE): pass at grade C or above
The following students are exempt from providing proof of their English language proficiency:
- Bachelor students will receive an invitation to make the study choice check. This is an online questionnaire and helps you to find out whether studying at Van Hall Larenstein is in line with your expectations.
- Statement of enrollment If you are submitting your application before obtaining your official diploma, we require an up-to-date list of grades obtained so far which also states the name and expected graduation date of your diploma to conditionally enroll you. Please ask your consultant for the template.
By choosing the Bachelor in Food Technology, you could become one of the creative food experts who dedicate their career to developing new products and introducing them onto the international food market. The food industry is an industry that most consumers take for granted. Healthier, tastier and innovative food products are appearing on our supermarket shelves almost daily. With this huge product range and the consumers’ increasing demand for variety, the need for food technologists is growing rapidly.
Nowadays, consumers increasingly demand healthy, safe and tasty foods. As a food technologist, you analyse consumers and their demands in terms of marketing, product quality and business administration. Market research, knowledge of production processes and product properties, and, perhaps most importantly, understanding what happens in the human body when we consume food, are crucial in developing new foodstuffs.
Within the Bachelor of Food Technology, you can choose to specialise in the following professional fields:
- Food Innovation Management The specialisation in Food Innovation Management looks at food products from the angle of innovation. Our world is full of innovative food products, wrapped in clever packaging and combining unusual ingredients that taste great together. Have you ever wondered who thinks of these products and how they are made? If you are boiling over with ideas for developing better, tastier and healthier products, then it is high time to convert them into reality and specialise in Food Innovation Management.
- Food Safety and Health Your understanding of developing new healthier products, as well as of which kind of ingredients to use to replace some of the unhealthier elements such as fat and sugar, will benefit the final consumer. By specialising in Food Safety and Health, you will gain the basic knowledge of microbiology and technology that will help you to succeed in the food sector.
The Bachelor study programme in Food Technology (BSc) has a long history and an excellent reputation. VHL’s international network has proven to be invaluable to students seeking placements and projects. The benefits continue when you graduate. There is no shortage of opportunities in the food business. With so many food producers, there are plenty of jobs for people whose knowledge of marketing and technology spans the sector’s wide range of specialties.
Our graduates qualify for positions as project managers, account managers, product developers, commercial technologists and customer-service directors. You could also work in processing and technology, become a production or quality manager, or even work at the Food and Consumer Product Safety Authority. The choice will be vast, as your studies will have prepared you for expertise in all of these areas. Depending on your chosen specialisation, you will be able to work in one of the specialist fields described below.
- Food Innovation Management
The food sector is full of job opportunities. The specialisation Food Innovation Management focuses on the cutting edge of technology and commerce. You can specialize in commercial technology, packaging or product development. The key task of the product developer is the development of new foods and the improvement of already existing foods. In managerial positions, you will be combining technology, communication and research. Some of our graduates now work as product managers and innovation managers.
- Food Safety and Health
As a food safety and health expert, you can become a food safety manager. This entails monitoring fundamental aspects of food safety in food production, which means you are responsible for creating high quality, safe and healthy products. You are likely to start out as a junior food safety specialist working in the safety, health or quality department of a food company. You will be the ‘spider in the web’ for food organisations, linking technology, communication and research. Whether you prefer multinational companies such as Unilever, Heineken and Heinz or small regional producers from your home country, the possibilities are almost limitless. Wherever you end up working, you will be challenged to develop your social, political and ethical skills to the fullest.


One of our favorite brides from 2010 opened her own cupcake shop in Ocean City NJ! If you’re ever in the area you definately need to stop by Sandcastle Cupcakes. The cupcakes are absolutely delicious and they even do wedding cakes as well!
They offer a wide variety of flavors, and when I heard Katie makes chocolate covered bacon I just had to stop in! Being a crazy bacon lover, I had to try it and I must say it was fantastic!
Sandcastle Cupcakes has clearly been Ray approved!


"A pot of beans flavored with meat--sometimes just what you want." True. This recipe is not for the faint of heart--it includes both ham hocks and sausage. I was hoping it'd be like the beans at Margon, my favorite Cuban spot in NYC.
I didn't soak the beans, so they took forever (at least I think that's why they took so long). It works like this: you take the beans, cover them with cold water, bring to boil, reduce to simmer, and add the ham hock. I was using a trotter from Flying Pigs' Farms, purveyors of the finest pork I've ever had. It cost about four dollars, and was worth five times that in flavor. Easily.
While that simmers, brown the sausages all over in a skillet, pricking them to release fat. When they're nicely colored, and there's a good bit of grease in the pan, remove them and cut into small chunks (it's cool if they aren't totally cooked, they're going right back in a few minutes anyway). Sautee onions, garlic and red peppers in the sausage grease until soft, then remove, add the sausage back to the pan, cook it through until it's all nice and brown, then return the onion mixture back to the pan with thyme, bay leaves, allspice and tomato (I used canned, which worked great). Stand over the pot, trying not to eat all of this mixture with a spoon.
So now the meat in the beans should be pretty soft, and you can take it out and chop up the meat and return it to the beans if you like. When you do, also add in the sausage and veg mixture. From there, it's "anywhere from 30 minutes to 2 hours, depending on whether you soaked [the beans]." Apparently, though, it's more like 4 hours if you didn't soak the beans. Lesson learned, Bittman!
Enjoy with anything, really. I paired with Sauteed Brussels Sprouts with Bacon, Roast Chicken with Cumin, Honey, and Orange, a salad we forgot to serve, and family friends.


There isn’t a specific dieting plan that will eliminate depression. The link between nutrition and depression is still quite vague. While eating the right foods will not suddenly put you in a better mood, following a healthier lifestyle can help you in the long term. But for now, let’s look at nutrition’s role in depression.
Link Between Nutrition and Depression
One of the reasons depression becomes chronic is that stress will physically damage cells over time. Our brains are highly susceptible to this damage. While there is no way to eliminate the creation of these damaging “free radicals,” we can lessen their impact through nutrition and developing better habits.
We’re going to focus on the nutrition side of it. Start by eating foods that are high in antioxidants. These include:
- Foods containing Beta-Carotene
- All foods containing Vitamin C
- Any foods containing Vitamin E
Carbs are Not Always Bad
Popular diets like ketosis have created the misconception that all carbs are bad, but that is not the case. Smart carbs will help your body repair damage caused by stress. The key is to choose the right carbs. Don’t rush to those sugary desserts when you’re in a bad mood. Try eating whole grains instead of fruit and vegetables.
These smart carbs can improve your mood in the same way that high sugary foods do. Plus, they are much healthier.
Boosting Alertness with Protein
Protein is another essential nutrient for fighting depression because it raises our alertness. Foods that are high in protein are going to make a significant difference. Fish and poultry are probably the healthiest meats, but if you are a vegetarian, you can get your protein from beans, peas, and dairy products.
Vitamin D Plays an Important Role in Nutrition and Depression
A study done in 2010 showed people with a low vitamin D level to be linked to a higher chance of depression. Fortunately, we can offset this by ensuring that we get enough Vitamin D in our diet. Just make sure you don’t overdo it.
I recommend you take a daily supplement to ensure you get the proper Vitamin D.
Weight is Also Important
Individuals who are overweight are also more likely to suffer from depression. However, the problem here is that people who are depressed are more likely to become overweight. It’s a vicious cycle.
If you are suffering from depression, take some steps to ensure you don’t get overweight. Choose healthier foods over junk foods. You may find that for you there is a link between nutrition and depression.
Consider a diet if you are overweight. Exercise more. Do anything within your power to ensure you are leading a healthier lifestyle. This doesn’t mean that a strict diet is required to fight depression. It just means that watching what you eat will help.
It’s also worth noting that caffeine can trigger anxiety, which is a leading cause of depression.
While there is a lot to learn about the link between nutrition and depression, it can’t hurt to improve your overall health by following these tips.


The mid-state Piedmont town of Lexington has become almost synonymous with North Carolina barbecue at its best. It’s easy to see why, thanks to a long legacy of people and places carrying on the decades-long tradition of serving up some of the tastiest barbecue and more – all with a side of Southern hospitality.
Lexington is best known for hickory-smoked pit-cooked barbecued pork shoulders and has been since the early-1900s. The pork is offered up finely or coarsely chopped or as slices – but never “pulled.” It’s typically served with “red” or “white” coleslaw and often as part of a sandwich, tray, or plate with hushpuppies and more on the side. The famed Lexington-style sauce (locally called “dip”) is generally made of ketchup, vinegar, sugar, salt and pepper.
Sid Weaver was a pioneering pit master who originally barbecued on his farm for friends, family and farmhands before moving his operation to a tent at the corner of Greensboro and West Center in downtown Lexington.
Next came Will Johnson and Jesse Swicegood in the 1920s, running popular pits near Lexington’s old courthouse. Later, Warner Stamey can be credited with furthering Lexington’s status as a barbecue center, sharing his expertise with the friendly folks who opened Lexington Barbecue, Henry James, Jimmy’s, The Barbecue Center, Speedy Lohr’s, Smokey Joe’s and more.
Today, more than a dozen Lexington-area barbecue restaurants can make for a tasty three-day exploration of North Carolina barbecue at its most historic. Of course, the traditional beverage of choice at these popular establishments is oh-so-sweet tea, but you’ll also want to check out several area wineries and wine shops, as well as drinks and live music at always-rockin’ High Rock Outfitters right downtown.
Anytime is a great time to visit Lexington for barbecue but it becomes extra special each October during the city’s annual Barbecue Festival. And for those who want to see a Kansas City Barbecue Society sanctioned barbecue competition plan to visit in April for the city’s annual Capital City Cook-off. Fly High Lexington hosts an annual fly-in for these events with transportation to the venue.
Capital City Cook-off
101 West Center St. Extension
Opened in 1962 and is sometimes called “Lexington #1” or “The Honey Monk” – served President Ronald Reagan, Margaret Thatcher and others at a Presidential State Dinner
4014 Linwood-Southmont Rd.
Opened in 1984 and is known for its 20 oz. sirloin steak and skin sandwiches
900 North Main St.
Opened in 1955 and is known for its huge banana splits
366 Valiant Drive
Opened in the late 1960s and is the only restaurant serving beef brisket and pork
917 Winston Rd.
Opened in 2002 with a rich history in barbecue
1101 South Main St.
Opened in 1972 and was featured in several Southern Living magazine
1317 Winston Road
Opened in the 1930s as Tussey’s Barbecue, Featured in Southern Living magazine
* Lexington Barbecue, Speedy’s, Smokey Joe’s and the Barbecue Center are closed on Sundays
All tours and rates are subject to availability and change. Please contact Fly High Lexington to verify and reserve.


Delight in the region’s finest flavors at Cooper’s Mill. Our ingredients are picked from local farms and caught by the area’s best fisherman to create fresh dishes delivered straight to your table.
Specially prepared under the guidance of Executive Chef Chris Estrada, our entrees offer a unique spin on classic, regional dishes. Whether it’s flavorful flatbreads or savory shareables, our menu options pair perfectly with the region’s best bourbons and gins.
Our bar also offers a broad selection of fine wines to sip and savor with an appetizer or relax after a long day of sightseeing. Come discover why the best foods in Bethesda are regionally sourced and locally enjoyed.


20 Trends Sweeping The Globe
A culinary fusion from the days of French Indochina, the banh mi sandwich is rapidly invading the U.S. It's made on a small French loaf, or pain de mie, and is stuffed with delicious Vietnamese ingredients like cilantro, daikon radishes, onions, peppers, chilies and ground pork. Today this stellar street food is spreading out of immigrant communities and into the North American mainstream. San Jose, Calif.-based Lee's Sandwiches is the first company to franchise the concept and already has more than 30 stores in California, Texas, Arizona and Oklahoma. If you're still waiting for a purveyor to open at your local mall, consider making one yourself. D.I.Y. difficulty rating? Easier than sushi but harder than a peanut butter and jam sandwich.
By Elisabeth Eaves


All SkyPark Wedding Packages include Wedding Coordination, Ceremony Site, Reception Site, the use of Chapel of the Little Shepherd for Photos & Signings, 150 Acres of Forested Lands for Photos, The Bridal Suite Package (Use of Suite with Fruit Tray & Champagne), Food, Service, White Linens & Tableware, Chairs, Tables for Service & Displays, 4 Signature SkyPark Props, Set Up & Clean Up, Security, and Ice.
* These packages are for planning purposes. Additional Upgrades to these packages include Menu Upgrades, Appetizers, Dessert Bar, Candy Bar, Premium Dessert Bar, Hosted Bar, Premium Hosted Bar, and Linens.
All proposals subject to finalizing the guest totals and venue options.
This SkyPark Wedding package combines the serene Creekside Ceremony site and the Whispering Pines Reception Site for an incomparable venue that is situated amongst a magical forested backdrop. Use of the Chapel of the Little Shepherd is included for signing of your Wedding Certificate and Photo Opportunities. Pricing includes a delicious buffet menu. Available May through October only.
We are proud to present the following Buffet Menu Selections
Choose Two Entrées (Your guests receive both)
Entrées Served with (Choose Two Selections)
Fresh Salad Options (Choose Two Selections )
Your Dinner will include
Many Fantastic Options available for upgrade including freshly grilled Choice Steaks and Fresh Seafood
This SkyPark Wedding Package combines the Creekside Ceremony Site and Brunch in our Gatherings Fine Dining Restaurant. This venue has capacity for up to 50 guests. After your ceremony, enjoy a delicious brunch in our rustic dining room where guests may enjoy cuisine from a variety of menu choices. Brunch Buffet is included. Bridal Suite Package is also included in pricing. The ceremony must be performed before 11:30am. Available May through October only.
Our Brunch Menu is presented as a buffet served in our Gatherings Fine Dining Restaurant. Also included in our pricing is Food, Staff, Venue Fee, Tables, Chairs, White Linen and napkins for guest tables, Linen for Buffet and Service Tables, (specialty linen optional as an upgrade) Tableware (china, silverware, water, wine, and champagne glasses, coffee mugs) SkyPark Signature Props, Set up, Clean up, Security, Ice for Bar, Wedding Arch, as well as advanced and day of Wedding Coordination.
Breakfast Bread Display
Sausage, Bacon, & Carved Ham
Waffle Station with Assorted Fruits and Toppings
Fresh Fruit Display
Coffee & Tea Service
Our Elopement Package is the sweetest you will ever experience! This package includes the use of the Chapel of the Little Shepard (up to 12 guests sitting), the wedding officiate, wedding coordination, and a silk bridal bouquet.
Imagine your family and friends enjoying each other during a Cocktail & Appetizer Reception on our gorgeous Whispering Pines Terrace. Our scrumptious appetizer selection is sure to impress your guests!
We are proud to present the following appetizer selections.
Fresh Salsa & Cream Cheese Platter-Served w/Assorted Crackers and tortilla chips
Assorted Chip Platter-Served w/a Variety of Chips and specialty dips
Sautéed Mushrooms – Passed
Gourmet Sweet & Sour Meatballs – Passed
Gourmet Sweet & Spicy Jamaican Meatballs – Passed
Assorted Cheese Presentation-Served w/Fresh Grapes & Walnuts
Fresh Fruit Cascade- Delicious Assortment of Seasonal Fruit
Vegetable Presentation- Served w/Assorted Dipping Sauces
Grilled Island Chicken Skewers with marinated Pineapple and Bell Peppers – Passed
Fresh Shrimp Presentation-Served w/Sliced Lemon & Cocktail Sauce
Walnut Basil Pesto Cream Cheese Platter-Served w/Assorted Crackers
Prosciutto Wrapped Asparagus
Prosciutto Wrapped Melon
Smoked Gouda, Salami, and Grape Tomato Squares
Jumbo shrimp shooters passed in a shot glass with lemon and horseradish cocktail sauce
Tomato Basil Bruschetta with fresh mozzarella
Served on a fresh slice of cucumber or crostini
Hosted full bar package
Hosted Beer & Wine Package
Premium Bar Package
All pricing is per person for a designated time frame. Bartenders are included in pricing. List available on request.
Our wedding cakes are created on site in the Gingerbread House Bakery. Fondant and other upgrades available on request.
We can create a variety of “sweet” choices for your special day.
Signature Sweetheart Cake & Desert Bar Package
S’mores Bar Package
Candy Bar Package
Premium Dessert Package
Ask us about Rehearsal Dinners & Wedding Brunches
Pricing does not include San Bernardino County Sales Tax of 7.75%
Pricing for Packages Does Not Include Gratuity of 18%


We are a fully licensed Restaurant offering a wide selection of beverages including traditional Chinese Beer, Red, White, Rose, Sparkling Wine & Champagnes for the special occasion.
The restaurant is located on North Street East, Uppingham. We are situated around the corner from the Sycamore Harley-Davidson next to the Jet garage. Opposite the Restaurant is a Public Car Park.
Styled in the classical era of the emperors. We can cater for small or large parties of up to 80 people and the restaurant is fully air conditioned.
We do take away service as well – Restaurant Standard at Take-Away Price.


Lillian St Bread is a small bakery that was created to help grow and develop our close-knit neighborhood of East Nashville. We’re here to provide our community with quality bread they can enjoy with family and friends.
Our breads are slowly fermented using traditional methods and only a few, high quality ingredients—flour, water and salt. We do not want to reinvent the wheel, but we do bake using intuition, passion and integrity. Our hope is that each loaf is a personal gift.
Lillian St Bread is intentionally small and typically our breads will only be available in East Nashville. However, you can occasionally find us at various farmers markets, shops or pop-ups around the city.
For up-to-date information on where to find us, follow us on Instagram or sign up for our newsletter.


We are constantly adding new specials to our site. Be sure to check back often!
Ginger Ridge Harvest Hearts Horse Treats 1.75lb
- Manufacturer: Vitakraft/Sunseed
- SKU: 087535991751
- Model Number: 99175
All natural crunchy and delicious oven baked treat for horses and ponies. Great as a treat or a reward.Has a wonderful aroma of homemade muffins fresh from the morning oven. The carefully shaped biscuits in bite size fit easily in a pouch or pocket.


In rue Saint Dominique Christian Constant displays three nice restaurants.
While Le Violon d`Ingrès is the stylish, all-white place, Les Cocottes is the more relaxed one where the dish of the day is often enjoyed at the counter. Both places serve excellent food, and the service is impeccable. At Le Violon d`Ingrès it is wise to book a table in advance. Les Cocottes, however, does not take reservations. I recommend showing up early (12.15 for lunch and 19.15 for dinner) to avoid standing in line. The third one, Café Constant, is a traditional café with more rustic food that I do not know as well as the two others.
Christian Constant is not a modest man calling one of his desserts at Les Cocottes "La fabuleuse tarte au chocolat de Christian Constant". He is honest, though. The chocolate cake is fabulous and very different from any other I have tasted. It is simply the best. It tastes divine and litterarly melts in your mouth. A must for any meal at Les Cocottes...
135-139 rue Saint Dominique, 75007 Paris
Métro Ecole Militaire (line 8)


If you happen to be hosting a dining event and want to source first-class cuisine, it is hard to look beyond paella catering Sydney services.
Not only is this delicious Spanish food more affordable than the alternatives, but it ticks a number of boxes that homeowners and event organisers simply adore.
We will discuss why paella remains the fun and easy way to headline Sydney dining events.
Fast & Efficient Dining
With pans that can create a number of dishes inside 15-20 minutes of cooking, paella catering in Sydney is the best option for events that want a quick turnaround time. There are thousands of cases a year where slow cooking creates major concerns for patrons, leaving them frustrated, hungry and on the lookout for quick solutions. Packed with prepared ingredients that are ready for the frying pan, this is not a problem with this excellent Valencian dish.
Healthy Meal Option
There are plenty of health benefits that happen to be baked in the cake with paella catering in Sydney. This delicious seafood dish will feature a source of iron, omega 3 fatty acids, selenium, vitamin A and zinc amongst other properties that supports a healthy immune system. In 2020 there are more and more citizens conscious about what they consume even when there are out and about for an event. Rather than pushing meals that are created with large portions of saturated fats, this Spanish delicacy is healthy and fresh.
Minimal Kitchen Fuss
With services that offer paella catering in Sydney, they are equipped with their own cooking utensils and outlets so homeowners don’t need to worry about imposing on their domestic kitchen space. The sheer logistics of having chefs and caterers in a tight space can be a worry, but they can operate remotely or utilise small spaces inside the kitchen where possible. Clients can get in touch with the local provider and walk them through the spacing of the home and cooking options for the day or night.
Meeting Strict Dietary Requirements
The good news for those hosts who hire paella catering in Sydney is that they don’t need to engage drastic measures if their guests are vegetarians or diabetics. The ingredients are quite fluid in these circumstances, giving chefs the chance to plate dishes that meet these strict dietary requirements. That versatility offers real peace of mind for clients who would otherwise be caught between a rock and a hard place.
Large Gatherings Sorted
Thanks to a versatile range of pan sizes and a large collection of prepared ingredients, paella catering in Sydney is one of the hot ticket items for large gatherings. Particularly for those family events and ceremonies that supports above 25-30 guests, these expert cooks can plate many tables without being overrun or under pressure to deliver. A 24-inch pan can provide servings for up to 20 people at a time, ensuring that the quantity won’t come at a compromise for the quality.
Going Beyond The Conventional Foods
We all know what a standard dinner event will include in the city: a mixture of small finger foods, barbecue options or a mixture of home cooked items that are nice, but remain fairly universal. To really impress people who are arriving to a local even, paella catering services offer Sydneysiders something fresh and outside of the realm of the conventional.
The taste, smell and texture that is provided by paella catering in Sydney is hard to match. Especially when it comes to fine dining experiences that are on offer in the city, this deluxe Spanish cuisine satisfies the taste buds for guests no matter what their normal preference is. It really is the yummy food option that gets the tick of approval for young kids, adolescents, adults and the elderly.


Hey there my lovelies! How are we all?
I was feeling quite inspired to make something, and recently I’ve been getting quite bored with the content in my kitchen, so I decided to make a milkshake! Personally, I love milkshakes and whenever I see a milkshake shop I always stop to have one. A flavour that I’ve never really messed with in a milkshake is Nutella, although I’m not sure why as it is so darn good.
It’s so quick and easy to make, it literally took me 5 minutes to make! Whatever your cooking experience is, everyone will find this a whiz to make as it only requires blending a few ingredients together. If you want to see how I made this beauty of a drink, keep on reading!
You Will Need:
* Ice Cream ( I used vanilla flavoured)
* Choice of Flavouring (I used Nutella but you can use anything from chocolate orange to Jaffa cakes to literal oranges)
* A blender
* A cup to store it in
* A straw
* An Ice Cream scoop
I started off by scooping around 3 scoops of ice cream out into my blender.
Then I filled a quarter of the cup with milk, and poured that into my blender too.
Afterwards, I spooned 3 tablespoons of Nutella into the jug, but you can vary the amount you use due to your taste buds.
Then I whizzed it all up for around 2 minutes and ta daa! Your milkshake is ready to pour into the cup.
That’s it! So simple yet so damn delicious.
Will you be trying out this milkshake? Do you love Nutella as much as I do?
I’d love to see what your milkshake turned out like!
I hope you enjoyed this post, thank you so much for reading!


We serve up great food with a nostaglic twist. We have been at the corner of U.S. Rt. 30 and Ohio Rt. 94 at Dalton since 1957.
Best thing about it? The building is pretty much the same. The food tastes just as good from a new Harley as it did from a '56 Bel-Air.
Stop by for a burger, a shake and some of our amazing fries -- all made fresh here daily.
if you're in the mood for something other than burgers, you'll be
amazed by our menu. We offer a wide variety of sandwiches and side
expanded our menu in the past two years with our tasty Chicken Wrap
sandwich (build your own with grilled or fried chicken). And we also
added the Kraut Dog to our popular line of hotdogs and chili dogs. And
we added cheese sticks.
And, as always, the ice cream desserts are to die for.


1 edition of Grow fruit found in the catalog.
|Statement||Alan Buckingham ; specialist consultant, Fern Marshall Bradley|
|LC Classifications||SB354.8 .B83 2010|
|The Physical Object|
|Pagination||352 p. :|
|Number of Pages||352|
|ISBN 10||0756658896, 1405337397|
|ISBN 10||9780756658892, 9781405337397|
|LC Control Number||2010277810|
Post last updated: August 13th, Ann Ralph has written a fabulous book on fruit trees. With pages and eleven chapters, Grow A Little Fruit Tree: Simple Pruning Techniques (Storey Publishing, ), covers everything you need to know to easily grow backyard fruit. Ralph claims the backyard and its fruit tree is in our Continue reading "BOOK REVIEW: Grow A Little Fruit Tree". Grow your own apples, figs, plums, cherries, pears, apricots, and peaches in even the smallest backyard! Ann Ralph shows you how to cultivate small yet abundant fruit trees using a variety of specialized pruning techniques. With dozens of simple and effective strategies for keeping an ordinary fruit /5(3).
Online shopping from a great selection at Books Store. RHS Grow Your Own Crops in Pots: with 30 Step-by-Step Projects Using Vegetables, Fruit and Herbs (Royal Horticultural Society Grow Your Own). Growing your own fruit and vegetables is a fun and rewarding way to use your garden. Nothing compares to the taste of homegrown fruit plucked from the tree, or crunchy vegetables hauled from the soil. But getting started can feel daunting. So here is my handy beginner’s guide to growing your own fruit, veg and herbs.
A book to rethink landscaping and fruit growing. Use certain temperate zone fruit trees, vines, shrubs, and groundcovers to beautify the landscape and, at the same time, provide tasty fruits for eating. The focus here is on so-called dessert fruits, delectable fruits that can be enjoyed right off the plants. A fool-proof guide to growing more than 50 different fruit crops--from apples to strawberries and walnuts to whitecurrants. Includes a quick-reference year planner to work out when to plant, prune and harvest, as well as easy-to-follow techniques for all levels of expertise and every type of growing space from allotments and greenhouses to patios and roof terraces.
Year book and product directory, 1990/91
social thought of Rousseau and Burke
Support for beginning teachers
A handbook of elementary design
National indicators for monitoring diabetes
The co-incidence of natural with revealed religion
Milton County, Georgia, Confederate pension roll, 1911-1929
Dani beli sodot
For David Ignatow
Women of Europe
Backwater, briars and other things Ive stepped in
Grow Fruit is your one-stop, step-by-step reference for growing your own fruit, from tree fruits like apples and figs to soft fruits like strawberries and blueberries to tender fruits like citrus and avocados. Now refreshed with a bold new look, this guide has been updated to include more fruit varieties than any other book of its kind/5(66).
Beautifully illustrated, Grow Fruit & Vegetables in Pots provides clear, practical information on growing fruit and vegetables in containers, whether that be a window box or a terracotta pot on a balcony. Aaron Bertelsen of the acclaimed English garden at Great Dixter will guide you through what to grow, which pots to use, give personal tips on varieties to choose, and advice on cultivation and care/5(15).
More than half of the book concentrates on grapes and three broad classes of fruit: tree fruit, soft fruit, and tender and exotic fruit. In each fruit section, Buckingham (Grow Vegetables) describes tersely the acquisition of stock, planting, pruning, training, and care.4/4(1).
This book is very thorough, covering tree fruits, soft fruits, melons, vines, and others. It reviews citrus in less detail, as it is limited to where it can grow in the U.S. It discusses "big picture" topics about growing fruit in general and then gets into detail about growing each Grow fruit book, soil requirements, pruning, what can go wrong, etc/5.
This book is very thorough and covers most material needed to successfully grow most types of fruit or berries. The book is well organized and very easy for the beginner fruit grower to understand and follow.
The author generally covers the different ways to grow each type of fruit trees/5(57). This book is a comprehensive reference work on the current status of biotechnology of the major temperate, subtropical and tropical fruit and nut crop species of the world.
It is a replacement of Biotechnology of Perennial Fruit Crops (eds Hammerschlag. Got this book from the library to look into how to grow apple trees, and it seems like a really comprehensive guide to locating, planting, pruning, and caring for fruit trees at all stages.
It even includes a list of common insects, fungi, and bacteria, their signs on your trees, and how to combat them in organic and non-organic methods/5.
Stella has authored two books, the award-winning The Backyard Orchardist, and The Backyard Berry Book. She has written freelance articles for numerous magazines, appeared on the Discovery Channel, and been interviewed on NPR and other gardening radio programs/5(20).
The book has a lot of color pictures and detailed information on each type of fruit. It's broken down into 4 sections: Getting Started, Berries, Tree Fruits and Nuts and Growing Healthy Fruit.
There are large sections on each fruit that tell about different varieties and where they grow best, how to plant and care for the fruit, dealing with pest and disease and harvesting/5(). California abounds with edible selections to grow in the diverse conditions of the state.
California Fruit & Vegetable Gardening addresses the critical elements of climate, soil, sun, and water that affects growing. The Fruit Gardener's Bible (8) $ Pruning Made Easy (12) $ Grow a Little Fruit Tree (10) $ Stark Bro's Catalog and Gift Certificate $ Delight in what you know about what you grow.
Our book selection contains information on the various aspects of growing your own. Find tips on planning and planting your own edible landscape. Growing Fruit in Northern Gardens is a comprehensive full-colour handbook for growing fruit in cold climates that is aimed at the home gardener.
Includes a detailed map and reference guide to zones, hardiness, planting time, and best practices to ensure growth and survival/5(10). Expert planting advice for growing fruit and vegetables in pots from the acclaimed English garden - with 50 delicious recipes Beautifully illustrated, Grow Fruit & Vegetables in Pots provides clear, practical information on growing fruit and vegetables in containers, whether that be a window box or a terracotta pot on a balcony.
Aaron Bertelsen of the acclaimed English/5. Not only is having your own container garden for fruit a way to save money, but it allows you to be sure that you are only serving the best and healthiest fruits to your family.
Unfortunately, to grow those organically healthy and money saving fruit requires enough space for your own garden/5(6). The book is laid out by fruit, with several pages devoted to sections about each (buying, growing methods, planting methods, pruning and training methods, "must have" varieties, routine care, etc), but my FAVORITE part is the section for each called "Season By Season"/5(75).
A comprehensive full-colour handbook for growing fruit in cold climates that is aimed at the home gardener. Includes a detailed map and reference guide to zones, hardiness, planting time, and best practices to ensure growth and survival/5.
A beginner's guide to growing fruit Creating a fruit-lover’s utopia in your garden or allotment is easier than you’d think. Head gardener Lucy Chamberlain explains howAuthor: Lucy Chamberlain.
This is one of those organic gardening books that shows you how to select, grow, harvest, and store many varieties of vegetables, herbs, fruits and nuts.
Not all that much info on growing from seed and transplanting, but a pretty darn big encyclopedia of food plants and good information on. Enjoy growing more than 50 types of fruit - from citrus and soft fruit to berries and more - including rare varieties. The taste of your own just-picked fruit is unbeatable.
Whether you have large garden or just room for some pots, Grow Fruit has advice on the easiest-to-grow. The important science concept of plant growth is featured in this beautiful, easily accessible book on fruit. Clear photographs and simple, engaging text describe fruit and how they help plants live and grow.
The Capstone Interactive edition comes with simultaneous Brand: Barnes & Noble Press. Whether you are an experienced gardener looking for fruit-growing know-how, or a foodie looking to grow your own organic or obscure fruits, Grow Fruit is the only book you need for success.
Previous edition ISBN: Pages: The ultimate guide to the best fruits and vegetables, with tips on how to grow them. From runner beans to gooseberries, the experts at the RHS have selected the cream of each crop in the RHS Good Fruit and Veg with full-colour illustrated profiles and quick reference recommendationsto make choosing easy/5(22).Take your pick: apples, pears, peaches, blueberries?
For health- and money-conscious consumers, homegrown edibles are the way to go. While vegetable gardening has been the hot trend, fruit growing is now taking a bite out of the market.
This timely and comprehensive book from gardening expert Lee .


Pizza Di Napoli - Pizzeria - Saintry sur seine
Located in the heart of Saintry Sur Seine, PIZZA DI NAPOLI has a warm and friendly setting.
With a rich and varied menu, you will always find at Pizza Di Napoli pizza you want.
Tomato pizza base or cream, salads, sandwiches, burgers, lasagna, paninis, tex-mex, etc.
You will always find what you need for a noon lunch or a pizza evening with family or friends.


Wow…how are you? It’s been a while. I’m having a catch-your-breath-and-catch-up-with-life day. And it feels really good. So nice to get out from under some linger to-dos.
Anyway, I’ve recently had a few requests for the Monday Night Chicken Recipe. I’ve mentioned this in a few places on my website and blog, but it seems my mention of the dish and the recipe itself aren’t usually in the same place. So essentially I rant and rave over this dish and then leave everyone hungry (quite literally) for the recipe. So…today, problem solved. Here’s the recipe again.
6 frozen chicken breasts*
2 cans cream of chicken soup
salt and pepper to taste
Put chicken in slow cookers and pour soup over top. Add salt and pepper. Place cover on slow cooker and cook on low for ten to twelve hours. Enjoy!
It seems a bit anti-climatic…but perhaps that’s the point. It’s really, really easy and it can strike one thing off your to do list each and every week, if you in fact make it every Monday night as the name implies you could.
We usually have this with rice and a veggie. This dish is super yummy when it’s cold out and my whole family loves it (another bonus). For variety try other types of soup … like cream of asparagus or cream of celery (my personal favorite). And for even more variety, go nuts and serve it on a Tuesday, like we did this week.
*Yes, the chicken breasts can be frozen! You don’t have to defrost which makes it even faster and you can always have the ingredients on hand. I love that!
This is a great recipe for this time of year, too, when things get busy. Just stock up on a bunch of packs of frozen chicken breasts and canned soup next time you’re at the store…and you’ll have everything you need for several nights of dinners…without any planning or shopping mid-holiday season.
And seriously, who knew one person could say so much over a two-ingredient recipe? It’s a bit crazy.
What’s your go-to, super, simple dish to prepare in a time crunch? (And I’m sure that’s how you’d refer to it, too.) I’d love to hear what you do to get dinner on the table when the to-do list is overflowing.


The chocolate itself is creamy and somewhat soft, like most of the chocolate products made by Lindt. I liked the sound of the addition of caramelized hazelnuts, however the pieces of caramelized nuts are quite small and the only difference I can tell between these and the regular hazelnuts are that these themselves are extra crispy (not due to a crunchy coating, the nuts seem as though they were toasted longer). They add a little bit more crunch to the bar, but not much by way of flavor. The whole hazelnuts are what you would expect from hazelnuts in chocolate (very tasty). Both of the nuts are quite diffuse throughout the bar, giving a strong taste of hazelnut with every bite.
I really like the combination of hazelnut and chocolate, and for that this bar isn't bad overall. But, I wish the caramelized hazelnuts had more of a presence. When it comes down to it this bar just tastes like hazelnuts in chocolate, and in that case I prefer the Ritter Sport milk chocolate with whole hazelnuts bar better.
This bar was given to me as a gift, but I'm sure it could be found at a grocery store for $3-4 per 5.3oz bar.


The kitchen is a great place to gather with family and friends and enjoy a delicious meal. But, if you’re preparing for a large group, have noticed you have run out of room for the appetizers or run out of cooking/baking space? If so, consider incorporating a kitchen island into your gathering space.
Kitchen islands can serve many purposes for you and your love for cooking, baking or simply entertaining guests. It can be an extra storage unit, an extra seating space, or an extra appliance area. Whatever your wishes may be, you can turn them into reality.


2021 EVENING Farmers Market
Tuesday, June 8 @ 3:00 pm - 8:00 pm
Imlay City Farmers Market, Corner of Main Street and Third Street, Imlay City, MI, 48444, United States
***NEW***Imlay City EVENING Farmers Market! Our 2021 EVENING Season is open June 8th through August 31st.
Our hours will run from 3 pm – 8 pm on Tuesdays, and we are located on the corner of Third and Main Streets in Downtown Imlay City. (Type in 120 Main Street, Imlay City 48444 and your GPS will bring you to our lot.) This market will operate 11 weeks in conjunction with our Summer Concert Series.
We pride ourselves in offering fresh produce and relevant products to our community, as well as participating in programs to help make our market accessible to everyone. We accept cash and card by default; We also accept EBT and do Double Up Food Bucks – allowing you to double your EBT for up to $20 for fruits and veggies – as well as WIC Fresh and Senior Fresh Coupons.
Every week, we stride to provide a healthy getaway in our downtown. While you shop to feed your family healthy, local foods, you can also enjoys live music, children’s activities, and local business giveaways – depending on the week.
Thank you so much to all of Imlay City and beyond for loving our market and supporting our local farmers and business owners. See you soon!


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Due to our huge market knowledge, we are able to manufacture, supply and export a supreme quality Premium Ice Cream Batch Freezer. It finds wide application in ice cream processing or storage units and broadly demanded due to its energy efficiency. This freezer is tested on several parameters to assure its quality. Manufactured by utilizing top quality components and advanced techniques, this Premium Ice Cream Batch Freezer can be bought from us at cost-effective prices.
Technical Data :
|Model||Hourly Production||Mix Quantity Per Batch||Power Supply||Installed Power||Beater Motor||Condenser||Net Weight KG||Dimensions m.m.|
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|Mr. Gelato - 25||25||2.5||4||420||50||3||1.8||2||Air||175||425||580||1280|


What's Cookin' @ West: Cook with Chef Dominica Rice of Cosecha!
Join local guest chef Domica Rice of Cosecha for a hands-on cooking class with The Charlie Cart.
In February we will be cooking on the 3rd Wednesday rather than the 2nd due to a Lincoln's birthday on February 12th. Sign ups start at 1:30pm.
This event is made possible by the Friends of the Oakland Public Library and the Quest Foundation.


If you want to become a Sous Vide Wizard then you don’t have to struggle to learn the art of cooking food. Once you learn the basics of sous vide you will never have to worry about putting up a healthy meal on the table again. One of the major benefits of sous vide cooking is that since it is cooked in a sealed bag with all the ingredients inside of it none of the nutrients escape and this means that any food item that has been cooked in sous vide style is very healthy and nutritious for you. Also, because the bag is sealed tight none of the flavors escape and this makes it a healthy alternative for you to eat.
Once you get used to eating food that is prepared sous vide style you will never want to go back to eating food that is cooked any other way. While this style of cooking makes the food tasty, it’s also healthy and easy to prepare which is why more and more people are turning towards it.
There are a number of people that are keen to try sous vide cooking however are not sure. The problem with sous vide cooking is that if you do not know how to do it properly then it could all go wrong. With the help of an expert you will be able to master sous vide cooking in no time. Once you get the taste of this cooking you will not want to revert to any other style of cooking. It is extremely important to note that sous vide cooking is slowly gaining popularity in a lot of eateries and restaurants as well. This means that this method of cooking is the right direction to head as far as cooking is concerned.


Lunch 7 days a week 10:00am to 5:00pm
Dinner Thu, Fri & Sat, 5:30pm til late
Our restaurant celebrates the heart of Italian culture where food and family are central to everyday life. Aqua Bar & Dining is all about great contemporary Italian cuisine in a modern and relaxed environment... drop by for an espresso and cake or share a bowl of pasta with family and friends.
Enjoy a cup of tea or coffee and any display cake for $6.50.


Today, we are a venture-backed startup in New York City, at the forefront of creating distributed digital grocery shopping experiences. But our founders' initial vision was simply to make mealtime a more doable task--to turn "more recipes into reality." They came up with our "Get Ingredients" button as students on their upstate New York college campus and built a prototype. Within five years, Chicory has made over 3.6 million recipes shoppable on over 1,000 recipe websites and is now the largest shoppable recipe network in the world.
The future of Chicory is the future of grocery. We now approach every problem with the same vision our founders had in the early days. It's important for us to always be working toward a more efficient, more connected food future as we create the infrastructure for grocery ecommerce transactions to take place across the web.


ChefVille Hack Tool
ChefVille is a multiplayer restaurant simulation social network game developed and published by Zynga. ChefVille players act as a restaurant owner, chef, designer and manager with the goal of creating a best restaurant. Discover a mouth-watering world of food where you craft delicious recipes and go beyond the restaurant to create your own culinary adventure. ChefVille is focus on food rather than customer service keeps it directly out of Restaurant City-clone territory, but it’s still a similar experience.
Zynga games provide a platform for players to express themselves and form deep social connections with their friends. ChefVille is one of the better games in Zyngas pantry
- Full customization your restaurant
- Real life recipes
- Free to play
- Nice grap...


About our 30 Day Keto Challenge
In recent years, the keto diet has established itself as one of the most popular diets to achieve better health and shed extra pounds. Adopting this efficient low-carb, fat-rich diet can promote weight loss while also improving numerous medical conditions. To test whether the diet works for you, it’s a good idea to take up the 30-day keto challenge and experience its effects on your body.
If you are wondering how to get started with the diet, scroll down to learn the rules of the challenge, what you can eat and what you should avoid, how to stick to the diet, and how it can help you lose weight.
The Rules of the 30-Day Keto Challenge
The underlying principle of the 30 day keto diet challenge is to focus on minimizing the intake of carbs while consuming meals and snacks that are rich in fat and protein. You need to restrict carbohydrates to reach the state of ketosis and maintain it throughout the challenge.
If you follow the aforementioned rule, the diet lets you create your own guidelines that suit your specific goals and health. The key to the challenge is to stick with your meal choices for 30 days consistently, further measuring your results.
For most people, eating no more than 20 grams of carbohydrates daily works best for achieving ketosis, while others complete the challenge successfully even with higher carb consumption. However, the less carbs you have, the easier it is to enter and stay in ketosis. It’s recommended to restrict your carbs to 5 percent while replacing the majority of the cut carbs with fats. Fats must deliver around three-fourth of your total calorie intake, whereas proteins should fulfill around 10-30% of daily energy requirements.
The reduction in carbs makes your body use fats instead of glucose for the production of energy. While the body is in ketosis, it utilizes ketones as an alternative source of fuel, which are fat-derived molecules formed in the liver when glucose is limited. The ketones are further released into your bloodstream where the body cells use them to produce energy. In a nutshell, your muscles, as well as brain, are then fueled by fat instead of carbs.
What Foods to Eat
Below are the different kinds of snacks and food items that you can have throughout your 30-day keto challenge.
Meat and Poultry
Go for meat and poultry that has no added starch, sugars or bread. You can have pork, beef, lamb, and poultry of all kinds. Tofu, tempeh, sausages, and cold cuts are also good options.
Non-starch veggies, including salad vegetables, leafy greens, cucumber, radishes. cauliflower, avocado, cabbage, broccoli, and zucchini are apt for the keto diet, no matter fresh or frozen.
Fish and Seafood
Almost all varieties of fish are keto diet-friendly. Some of the best choices include fatty fishes such as sardines, salmon, mackerel, herring, cod, halibut, squid, shrimp, lobster, and trout.
Avoiding carbs doesn’t necessarily involve ditching dietary cholesterol. So you can have eggs as often as you like. You can prepare them boiled, fried, poached, scrambled, or in an omelet for a quick meal.
Cream, butter, and cheese can be part of a keto diet. Plain Greek yogurt is a good choice. But don’t snack on cheese when you aren’t hungry.
Most fruits contain lots of sugar, but small servings of tart fruits, such as lemons, berries, and limes are perfect for the keto challenge. Berries adorned with dark chocolate and whipped cream make a good keto diet treat.
Nuts and Seeds
Having a moderate amount of low-carb nuts and seeds works as a great snack. You can make pecans, pumpkin seeds, sunflower seeds, macadamia nuts, almonds, walnuts, hazelnuts, peanuts, or pine nuts a part of your diet.
Fats and Sauces
Having fats will help you feel fuller longer, but it should come with protein-rich items. Try cooking in olive oil, add salad dressings, or top the meals with cheese. Sauces like garlic butter and mayo will make a good keto diet element.
Summary of foods you can eat
- Beef, chicken, game, lamb, pork, and veal
- Bacon, hotdogs*, organ meats, and sausage*
- Fatty fish and white fish (see our recipes for keto fish meals)
- Crab, lobster, mussels, octopus, oysters, scallops, shrimp, and squid
- Lettuce (Boston, butter, endive, field greens, iceberg, matcha, romaine, and watercress)
- Greens (collard, kale, mustard, spinach, Swiss chard, and turnip)
- Asparagus, avocados, bok choy, celery, eggplant, herbs, kohlrabi, mushrooms, radishes, rapini (broccoli raab), tomatoes, and zucchini (find recipes for these veggies in our collection of keto side dishes)
- Artichokes, broccoli, broccolini, Brussels sprouts, cabbage, cauliflower, cucumbers, fennel, green beans, jicama, okra, snap peas, snow peas, and turnips (see our visual guide to keto vegetables)
- Blackberries and raspberries (see our visual guide to keto fruits)
- Sliced chicken, corned beef, ham, pancetta, pastrami, prosciutto, roast beef, speck, and turkey
- Sliced chorizo, pepperoni, salami, and soppressata (perfect on our simple keto plates)
- Prepared chicken salad*, egg salad*, and tuna salad*
- Sliced cheese
- Bologna and mortadella
- Butter and ghee
- Heavy cream
- Softer cheeses (blue, buffalo mozzarella, brie, camembert, colby, goat, gouda) and harder cheeses (cheddar, havarti, mozzarella, parmesan, pepper jack, muenster, provolone, and Swiss)
- Eggs (try our delicious collection of keto egg dishes)
- Full fat crème fraîche, feta, cream cheese, cottage cheese, Greek yogurt (plain), mascarpone, ricotta, and sour cream
- Whole milk, used sparingly (no more than a couple of tablespoons) in coffee or tea
- Avocado oil, cocoa butter, coconut oil, nut oils, and olive oil
- Duck fat, lard, schmaltz (chicken fat), and tallow
- Canned fish or seafood (anchovies, crab, salmon, sardines, and tuna)
- Canned or jarred olives* and sauerkraut
- Hot sauce*, mayonnaise*, mustard*, and vinegar*
- Bouillon cubes and broth
- Dried herbs, psyllium husk powder, and spices
- Pork rinds* and parmesan crisps (for more ideas, visit our keto snacks guide)
- Club soda, coffee, tea, and unsweetened cold brewed coffee or iced tea
- Almonds, Brazil nuts, macadamia nuts, pecans, walnuts, and pili nuts
- Seeds (chia, flax, hemp, and pumpkin)
- Beef jerky* and meat bars*
- Canned coconut milk
- Artichoke hearts, hearts of palm, pickles*, pizza sauce*, tomato sauce*, and soy sauce*
- Cold brewed Bulletproof coffee
Foods To Avoid
To stay true to the keto challenge, here are some things to avoid.
Grains and Legumes
Avoid grains like quinoa, oats, rice, corn, as well as pasta or bread made from whole wheat. Grains and legumes contain lots of carbs and may slow down the weight loss process.
Avoid fruits like bananas, mangoes, oranges, pears, and apples as they are high in carbs and sugar. Go only for low glycemic choices such as avocados, tomatoes, berries, and olives.
Some vegetables contain lots of starch and carbohydrates. So make sure to avoid starchy options such as yams, parsnips, and potatoes.
While milk contains loads of nutrients, it’s also high in carb content, so avoid having milk. However, you may include small amounts of milk in your coffee once a day. Cream is still a better choice for those who have coffee frequently. Consider having unsweetened coconut milk or almond milk if you like smoothies.
Sugary items must be limited on the keto diet. Avoid candy, soda, sports drinks, biscuits, cookies, cakes, desserts, ice cream, and cereals. Make sure to read labels before you purchase anything. Also avoid natural sweeteners, including maple syrup, honey, and agave.
What to Expect During the Keto Challenge
Your body undergoes a few changes in terms of your physical and mental state when you follow the keto challenge. However, those changes are short-term and are only a sign that you have begun your journey towards effective weight loss through the challenge. You can expect the following changes :
In the initial stages of Ketosis, you will feel less hungry as the brain suppresses food cravings and the urge to eat when you ditch carbs.
Increased Urge for Water
As your body gets rid of all the glucose storage, it also loses the stored water and you experience an increased urge to have more water.
Sharpened Cognitive Function
Getting into ketosis improves your brain cells, further making you mentally sharper and function better.
You may experience foul breath when you follow the keto diet challenge. Your breath may become rancid as the ketones, mainly acetone in the body increase which leads to foul breath.
Reduced Energy Levels Soon Followed By an Increase
As the glucose present in your body depletes, you will feel weak initially and may witness a drop in your physical performance. However, you will see a spike in the energy levels once you adapt to the changed fuel source.
Weight loss is surely a major visible sign of entering ketosis. During the challenge, you lose weight due to the drop in fluid levels. Plus, your body burns up the stored fats which further leads to weight loss.
You Might Experience the Keto Flu
The sudden reduction of your carb intake may have its side effects, commonly called the keto flu. Symptoms of the flu include fatigue, insomnia, vomiting, nausea, lack of endurance, constipation, dizziness, and headaches. However, it’s a short-term effect that only lasts only for a few days or some weeks at the maximum.
Drop In Carbohydrate Consumption
When changing your diet, the body immediately reacts to the sudden carbohydrate drop and starts using up the carbs in your system. This creates sugar cravings and resisting that urge may lead to detoxification. But when your body wins over these urges, things fall back to normal.
Drop in Electrolyte Level
The depletion in the body’s glucose levels decreases the production of insulin, which further makes it use the stored up water and sodium. As a result, the levels of magnesium and calcium in your body also decrease. The drop in the 4 electrolytes, including magnesium, calcium, sodium, and potassium has some effects on the body that you experience as keto flu.
The solution to combat the symptoms of the flu is to go for proper electrolyte management and take additional magnesium, sodium, and potassium during the keto challenge. You can eat nuts seeds, fatty fish, or artichokes to increase your magnesium consumption, or simply go for magnesium supplements.
For calcium, you can have salmon, sardines, dairy, kale, and broccoli. Also, make sure to increase your sodium intake to balance the insulin levels when going into ketosis. Adding salt to your meals will increase your body’s sodium levels, while you can have nuts, leafy greens, salmon, avocado, or mushrooms for potassium. Having a glass of water with some potassium salt every morning also boosts your potassium levels.
How Much Weight you may Lose on a Ketogenic Diet?
The exact amount of weight you lose on a keto diet largely varies with your age, height, weight, activity level, body mass index, and other medical conditions that affect your metabolism, However, on average, a sustainable healthy goal for the 30 day keto challenge remains 1-3 pounds per week.
For the first month on keto, if you rightly stay consistent with a calorie-deficit meal plan, you can probably lose around 10 pounds or more. After a month, your body becomes adapted to more fat and gains more efficiency at burning fat for body fuel.
Tips to Stick to the 30 Day Keto Challenge
Initially, it may seem a bit difficult to stick to a new diet routine, but following a few quick tips listed below would make it a lot easier.
Drink Plenty of Water
Being on the keto diet makes it too easy for the body to become dehydrated, so make sure to have at least 64 Oz of water every day. While this is the recommended minimum, you can always have more if possible, especially if you exercise daily.
Reduce Your Protein Portions by Half
Some believe that following a keto diet is about taking lots of protein. Gradually, they end up getting frustrated because they think they’re eating few carbs yet aren’t losing weight. They don’t realize that an over intake of protein is keeping them from losing weight. It’s good to cut proteins in half as compared to an average person.
Cook in Batches
Going for batch cooking is one of the best tips to stick to your keto diet as it eliminates the need to cook every day. Simply prepare the entire week’s meal in one day, later taking out the food from the freezer and reheating it when needed. Batch cooking ensures you’ve ample of keto-friendly food to cover all the meals, which can be a boon for those on a busy schedule. This prevents you from going for unhealthy takeaways due to lack of time.
Master Some Quick Dishes and Fatty Sauces
You mustn’t get bored of eating similar items repeatedly, and what comes to the rescue is some delicious sauces. Experts say that anyone going for the 30 day keto challenge should thoroughly learn to prepare a few go-to dishes and some fat-loaded sauces, like lemon-cream sauce or pesto sauce.
Keep Low-Carb Snacks Handy
You may feel hungry in the office or at unexpected hours as getting into a new diet regime isn’t always easy. Keep low-carb snacks on hand, such as low-carb hummus, hard-boiled eggs, keto-friendly yogurt, keto bars, or homemade trail mix to avoid eating fast food.
It’s good to go for some form of regular exercise as it helps you stick to your 30-day keto challenge and makes it easy for the body to adapt to the new lifestyle. Exercising increases the ketone levels of your body, while also removing any of its stored glucose.
Why the Keto Diet is Better Than Other Diets?
The basic principle behind the keto diet is quite similar to that of most other diets – burning more calories than you consume. But, the main difference is that having proteins and fats makes you feel full for longer as compared to carbohydrates. Though fat is avoided as it’s very high in calories, a ketogenic diet involves 90% of your daily calorie consumption to come from fat. Research exhibits that keto diet is much more effective at helping you lose weight than low-fat diets.
Additionally, the keto diet increases satiety and suppresses hunger, which can help if one is trying to lose weight. While most people go for the keto diet as a short-term solution, one can achieve weight loss much faster with a ketogenic meal plan than with a calorie-reduction diet. And that’s what makes the keto diet better than other diets.
Once you know what to eat and what not to eat to complete the 30 day keto challenge successfully, all it takes is some effort to stick to the regime, and you will start experiencing its positive effects in no time. Simply prepare a meal plan that contains a balanced amount of low-carb high-fat foods and combine the same with some physical activity, and voila! Soon, you will get in better shape as well as achieve overall physical and mental well-being.


My friend of over 40 years commented the other day (as I was dishing out Simon’s specially prepared doggy meatloaf) that she could not believe that I actually cook Simon’s food rather than feed him dog food. This made me stop for a moment to reflect.
Yes, I love Simon and he is a member of my family, but he is a dog. And until a few months ago, we did feed him regular dog food — albeit premium, all-natural dog food and avoiding anything with chicken (allergic) and focusing on non-allergic ingredients such as lamb, rice and venison. However, starting about 1 year ago, we had to change his dog food multiple times since he continually developed a reaction to the food after about 3 months.
I finally decided — enough was enough — after having to treat “really nasty” hot spots that developed over multiple parts of his body. I started cooking his food following recipes out of Eco Dog by Corbett Marshall and Jim Deskevich. Well, his hot spots went away, and now I make his food weekly and his food looks like our “human” family dinner food.
So, yes I am cooking for my dog, and no, I did not think I would be cooking for my husband, kids and dog. I am still looking for a dog food that will not give Simon hot spots since having to figure out what to cook for family everyday is hard enough without having to do so for Simon. I would love to go back to just buying his dog food and scooping it out everyday, but until I can find something that will not give him hot spots, I am cooking for him. Taking care of my dog and giving him medicine everyday is harder than taking care of my kids.
So, yes Gina, I make doggy meatloaf and what other recipes I find to cook for Simon… at least until I find something that he can stomach.


Australian & NZPF National Skydiving Championships
A full meal deal package is available for just $40 per day. This includes:
Hot and cold breakfast options, with tea and coffee
Fresh lunch with juice
Cooked meal for dinner, with a different meal planned each night
A deposit of $88 for the full package is required. The full amount, less 2 days, is payable to the caterers on arrival.
Pay as you go options are also available. Breakfast: $15. Lunch: $15. Dinner: $25. This can be arranged at the commencement of the event.


3 answers by real people - Is an avocado a vegetable or a fruit?
Is the avocado a vegetable or a fruit?
The avocado is widely considered a vegetable, since it is commonly used in salads. However, it is actually a fruit that tastes like a vegetable, and most markets display it with other typical fruits.
In some areas, it is known as the avocado pear and also the alligator pear due to the pebbly, rough exterior of one of the common types. There are quite a few varieties of avocados, but most cooks develop a preference for a particular breed.
The fruit is harvested from tall trees, which grow in groves. The rich, pale yellow-green flesh of the pear-shaped fruit has a texture likened to a firm ripe banana, smooth and buttery, with a faintly nutty flavor.
Most avocados are grown in tropical climates, primarily in Mexico, California, Hawaii, and Florida. California is the number one producer of avocados in the United States, supplying 95% of the nation’s crop, with 85% of the crop being of the Hass variety. Mexico is the world’s leading producer of avocados, serving up over 718,000 tons in 1994, more than the combined totals of the next seven producers in the world. In 1992, Americans ate 620 million avocados.
Fruit ,a stone fruit.
It’s a fruit. You know this because it has a seed inside it.
Fruit. A delicious, fatty, savory, fruit.


There are almost no savory recipes that don’t call for at least a clove of garlic.
They even add it to perfectly nice, fresh salad dressings.
They flavor chips and crisps with it. They add it to soups.
Restaurants reek of it.
Kids come to school with the previous night’s garlic dinner on their morning breaths.
And their parents go to work smelling the same.
And they don’t even notice it anymore because…everyone is doing it.
Its distinctive scent aside, depending on the quantity (and most cooks seem to be generous with it), garlic overrides the flavor of other tastes in food.
We praise its healing properties; some people even eat it raw; they pop those cloves like pills. I have even spotted shampoos and remedies made of garlic. It is recommended for almost every ailment. Just add more garlic. Help!
Traditionally, Ayurvedic recipes do not have garlic in them. Unfortunately, all the new Ayurvedic cookbooks seem to override that.
Garlic Is Not Good for You
While I will share some awesome discoveries I found when I searched for ‘garlic is not good for you’, but wish there was more research done on the topic.
But who could compete against all those ‘garlic is superfood’ posts and articles that are everywhere?
But, while garlic apparently does have some health benefits, many seem to be overstated or plain wrong. (Study link)
Nevertheless, we seem to be on the verge of overconsuming it.
Timeless Secrets of Health and Rejuvenation
I will quote some interesting finds from this article on the toxicity of garlic by Andreas Moritz for your information. (you don’t see many anti-garlic articles out there)
I also recommend his awesome book:
You do not find many references in Ayurvedic medicine for medicinal properties of Ayurveda except that it does have an anti-bacterial effect. It is more often recommended to plant garlic in the fields to prevent mosquitoes and other insects from flying in and eating up the crops. So, in that sense, garlic definitely has a major use. But it should, in my opinion, not be used for food. That’s why everybody type reacts to it; it is not really good for any of the body types. The only body type that can cope with garlic, more than others, are the Kapha body types. They have a thick skin and thick intestinal lining. So it is less likely for them to get serious damage, unlike the vata type, who has a very thin intestinal lining. Vata types are more likely to get injured by garlic. And the pitta body types can get inflammation in the intestine if they eat too much garlic, especially the raw form
Garlic burns; it literally can burn little holes through the lining of the intestines. Also, it can certainly penetrate the mucus lining and make its way through into the intestinal wall, where it can burn little holes that eventually can lead to perforations, if you eat it too often. And that is the part where they already have been eaten or damaged. So particularly people who have leaky gut, where the toxins already escape from the intestines and move into the bloodstream, should be extra careful. This is because garlic should not really be in the blood.
If it Is Not Good For My Cat…
And to top it all off, while writing this post, I received a Readwise daily email with this quote I underlined years ago when I read this book.
Well, if it is not good for cats (and dogs), surely, it can’t be good for us.
And here are Sadhguru’s two pennies on the topic:
Note: Alliumphobia is fear of garlic. It is telling that there is such a phobia!
Tell me, are your favorite recipes made with garlic?
I do enjoy cooking with it and meals that are prepared with garlic BUT I will never understand the desire to eat it raw. A raw clove of garlic is just FAR too much for me! We don’t cook with it all that often in our house – it’s one of those ingredients that we tend to save for our ‘special dishes’ because we both enjoy the taste, but don’t want too much of it on a daily basis. For us, it’s all about moderation 🙂
I don’t cook with garlic very often at all and I once read that using both garlic and onions in the same dish is counter-productive, so I try to avoid this in particular. However, I don’t mind it if someone serves it to me. I do get how some people can have an allergic reaction to it, though. It is very strong, especially uncooked!
I’ve neevr really had that much garlic, although I do love a good slice of garlic bread!
Amber | https://theunpredictedpage.com
I had to giggle as I read this because I’m currently making spaghetti with a fair amount of garlic in it. But I also totally get the allergic reaction. I have a friend who is allergic to onions, and the results are much the same as you described with garlic. We definitely agree on the raw garlic aspect though. I’ll never understand how people consume raw garlic. It is just gross! It is such a distinctive taste, and it stays with you for what seems like all day.
I eat garlic almost every day and I love it raw or cooked. Hopefully I don’t smell too much of garlic!


Love the egg rolls and the chicken fried rice
Just the best
I absolutely love Canton I will drive to satisfy my craving any day Thanks for the amazing meals
I live nearby and this place has some really great food. It's convenient and a great value without sacrificing quality. I will continue to go here for a long time.
Food was absolutely delicious, will come back again another time
We love this place! The ladies are great and the food is exceptional!!
Absolutely love their fried rice! Great good and service!
Excellent food!! I like that they use the big shrimp in their food, the flavor is great
I love the food here!!! The people are so nice! If you order ahead for pick-up your food is almost always ready when you get there. There is an occasional wait but the food is well worth that wait!!
Thank you so much! Glad to see my old favorite restaurant is still going strong! food excellent as I remember it!
Always fast and courtesy
Delishhhhhh...the egg rolls are the best ive had in phoenix and the orange chicken was bomb
Some of the best Chinese I’ve had in a long time. The portions are HUGE. I’ll be coming back plenty from now on!
This place is always great!!! Never had a bad meal the staff is running 100 mph just trying to get orders ready always friendly and ends with a smile. Recommend this restaurant to anyone
Practically no peanuts in the Kung Pao Chicken. Beef Lo Mein was very good.
I love their fried rice shrimp fried rice and cashew shrimp are my favorites
Always great customer service and the food is the best on the Westside
Some of the pork was over done or had no pork in it.
excellent food was just done when I got there.
Any questions please call us.
7307 W Indian School Rd, Phoenix, AZ 85033
. All Rights Reserved.


A cooking class is a really neat way to experience Paris. After all, what could be more French than cooking an amazing meal with fresh ingredients?
If you enjoy cooking and eating delicious food then you have to participate in Cook’n with Class. I took this class when I was living in Paris and absolutely loved it. So this time around, I really wanted my husband to participate.
We signed up for the French Morning Market Class and met up with our chef (Chef Brian) at 9am in the Montmartre district. The Metro dropped us off at Jules Joffrin and we met across the street at a newspaper stand.
There was a group of 6 of us from around the world (America, Canada, Australia & Israel). The class is in English so don’t fret if you don’t speak French. 🙂
Chef Brian began by asking for any dietary restrictions as we were going to plan the menu as we went from market to market. I was the only one in the group who doesn’t eat meat (I cook vegan at home). But when traveling, and especially in a cooking class like this (where you cook the meal together), it’s hard to get around that, so we decided on a seafood based meal.
Our first stop was the boulangerie to pick up some bread. We chose a few different loaves and Chef Brian explained how to make sure you are purchasing a real baguette. If you spend just a couple euro more you can get a fresh, delicious baguette, crunchy on the outside and soft on the inside.
The next stop was the butcher where we learned about different cuts of meat. The meat eaters of the group decided on quail thighs and duck as a side.
Just down the road was the fish market. We decided that our main dish was going to be a Mediterranean inspired seafood stew so we chose mussels, shrimp and monk fish.
We went to the fruit and vegetable market next. All the produce was so fresh. We chose tomatoes and fennel for our main and white asparagus, artichokes, white beans and some other vegetables for our side. We also chose berries to be used in our dessert.
It’s so fun going from place to place, learning about different kinds of food and creating the menu as you go. It’s pretty amazing what these chefs come up with!
Our last stop was the fromagerie. It was a quick stop where we chose a few different varieties of cheese.
Once we had everything we walked over to the kitchen which was just a few minutes away.
Then we got to work chopping and dicing and getting the ingredients ready for our meal.
Here are some cooking shots…
And then it was time to eat and enjoy some wine! 😉
The bread was bomb. We had a variety to choose from: chocolate, sourdough, fruit and olive bread. Yuuuuuum.
Main Dish: Mussels, shrimp and monk fish steamed with fennel and tomato.
Side Dish: Fricassée of white asparagus and paimpol beans with monkfish medallions encrusted with fine herbs.
In France you eat cheese before dessert. Here in America, cheese is served as an appetizer. But if you’ve noticed it fills you up and then you don’t even want dinner. The French want you to enjoy your meal. We also ate the cheese in a specific order. I wish I got a picture! My husband and I decided that that’s what we’re going to start doing. No more of this, cheese and crackers appetizer business. Gotta be like the French. 🙂
Dessert: Berries Cointreau sabayon au gratin.
Morning led into the afternoon and before we knew it it was time to cleanup and leave. We left with our bellies were full and smiles on our faces from the awesome lunch we just ate.
The class is 195 euro/adult. That might seem expensive but for the amount of time you spend with a professional chef and going from market to market and eating the most delicious meal it’s totally worth it. You could easily spend more than this at a high-end restaurant in Paris. And if you come back for another class you get a discount!
The awesome thing too is that the recipes are emailed to you after the class so you can enjoy the food once you’re home!
I hope this post encourages you to check out Cook’n with Class next time you’re in Paris. You will not be disappointed. Bon appétit!
xo, Jenneke Rose
3 thoughts on “PARIS: Cook’n with Class”
Yum yum and YUM!!!!! This post made me so hungry just reading it 😛 I loved this class in Paris! Definitely recommended for everyone traveling there 🙂
That class is so cool! The markets look amazing. How fun!


This is an idea from Pinterest. Me and my mom thought it would be fun to make them then give them away to people. So we bought the caramels and melon balled the apples. Melted the caramel and then dipped them into the caramel.
After they dried this is how they turned out. Hahahaha. This is similar to what happened when we tried to make our own cake-pops, with out the cake pop maker. We unanimously decided not to give them away.


Dominican cuisine is a fusion of Spanish, Taíno, and African elements with a dash of Middle Eastern influence. Every dish is made with heart and soul, seasoned with flavors from around the world.
The food of the Dominican Republic reflects the country’s history, culture, and traditions. You’ll notice that our recipes include texture, spices, and sauces that make our cuisine unique. Our food is meaningful; it has purpose.
Uncover the flavors of the Dominican Republic in La Romana. You’re never too far from a local restaurant with friendly service and a menu of options.
Tostones are our version of French fries — a salty, twice-fried plantain that’s extra crispy around the edges. It’s the perfect snack to accompany a day at the beach or onboard a catamaran charter. And when you need an extra pep in your step, Dominican coffee gets the job done. Coffee beans are grown on the island, and seeped into a strong drink that’s served black and with a scoop of sugar.
You don’t need permission. Bite into a crispy tostone. Savor the flavors of sancocho. Sip a mamajuana with ease. Let go of what’s for dinner and just… Go With The Flow.
Born in 1980 with the vision of creating a new concept of flavor; much juicier and crispier for the city of La Romana.
Kukka Beach is a Restaurant in Bayahibe beach where you can enjoy delicious dishes that just the incredible combination of Dominican and Italian ingredients can give you, this fusion allows to create a menu with pasta, green plantains, fresh sea food and organic vegetables.
Is located in the heart of la Romana, offering an international cuisine with Italian influences. Enjoy its famous homemade pastas, great meats, fresh seafood and the finest selection of wines and cocktails all served in an elegant ambiance.
Captain Kidd Yacht Club offers a relaxing and intimate atmosphere; the sobriety of the environment, the view of the sea, and its staff will make you feel special in one of the most evocative corners of La Romana.


2nd Annual TUPPS Brewery Crawfish Boil
April 23, 2017 @ 1:00 pm - 6:00 pm
It’s CRAWFISH season! Come on out to TUPPS Brewery for a plate of crawfish, potatoes and corn. Over 10 beers on tap to choose from at $5 per beer.
April 23, 2017
12:00pm – 6:00pm
721 Anderson Street, McKinney, Texas 75069
Pre-purchase you crawfish ticket online!
Two ticket options:
$10 Plate = 1.5 pounds of crawfish, potatoes and corn
$20 Plate = 3 pounds of crawfish, potatoes and corn
Crawfish provided by: Cajan Crawfish Company
Live music from 1-4PM.
Rain or shine. No refunds. Kid-friendly and dog-friendly.
Kid menu available all day.


Healthy eating is always a good thing, but once in a while it is healthy (at least in my opinion) to go full on with comfort food. Usually that is something that takes one right back to childhood.
My mother made a custardy rice pudding that was okay but certainly never my favorite. However, this recipe, based on one for Kheer, an Indian rice pudding, is something I always find comforting and sweet.
Also, it is easy to eat when I am otherwise not feeling like my usual perky self. (As I have been recovering from bronchitis.)
- 1 quart half and half
- 1 cup milk*
- 1/2 cup basmati rice
- 1/3 cup sugar
- 1 teaspoon ground cardamom
I put the half and half and milk in a slow cooker, rinse the rice, and add it to the slow cooker.
I set the slow cooker to high and let the rice cook in the milk for two to three hours. (it looks like just liquid for a long time, but eventually the rice plumps up.)
Add the sugar and cardamom and cook for another hour or so.
*I have used whole milk, low-fat, and almond milk and all have worked fine.
Raisins are traditional in this pudding, but I like it better without them. A such of cinnamon is nice though it will make the pudding look like oatmeal. Toasted almond slices or chopped pistachios (most yummy) can be used as garnish.


Those wishing to start a low-carb diet often seek a carbohydrate list to help
them select a low carb diet plan. Carbohydrates are mainly provided through the plant foods. The
most common carbohydrates are foods such as rice , pasta, and bread. They are needed as a primary source of
Carbohydrates can be split up into three different groups; simple
carbohydrates, complex carbohydrates and starch and dietary fibres. Therefore to make a carbohydrate list of all
foods would be very lengthy. However, a carbohydrate list can be simplified by defining carbohydrates as good carbs
and bad carbs.
Carbohydrates are split into simple carbs and complex carbs. The simple carbs
being the bad carbs and the complex carbs being the good carbs. They are defined in this way due to the way they
are made up and the way the body processes them. Some weight loss diets recommend very low carb intakes
because of the way the body processes and uses carbs. However, since energy is the main function of carbohydrates,
no diet should be completely carb free. A deficiency of carbohydrates could lead to health issues such as fatigue,
mental impairment and muscle cramps. If a very low carb diet is required, then complex carbs should be selected
over simple carbs.
Foods which have longer chains of sugar molecules as well as higher levels of
fibre, should be preferred in the diet. These will be foods that are complex carbohydrates. Examples of complex
carbohydrates to include are whole grains, edible plant parts such as stalks and leaves. These complex
carbohydrates take longer for the body to digest. This will provide the body with energy for a longer period of
time and will not convert to fat associated with simple carbohydrates.
Simple carbohydrates contain high levels of sugar and low fibre content. When
simple carbohydrates are eaten they are processed very quickly, often before it can be burned off as energy. This
has the result of fat being stored in the body. Included in a list of simple carbohydrate foods would be foods such
as , cookies, cakes, candy and white bread, Eating too many can raise blood sugar levels and insulin levels and
cause weight gain.
We have been told for a long time to eat plenty of fresh fruit and vegetables.
However, some fruit and carbohydrates in vegetables fall into the category of simple carbohydrates as they are high
in sugar. The only difference is that they do contain some fibre which is processed by the body more slowly, which
makes them react more like complex carbohydrates.
Other foods which are perhaps not so obvious in the high carbohydrate content
include foods which have been refined and highly processed. These high carb foods include white bread and pasta.
White rice and potatoes also contain high levels of simple carbohydrates.
On the list of high carbohydrate foods includes some beans such as chickpeas,
white beans, black-eyed peas and some root vegetables such as potatoes, sweet potatoes, carrots and corn. Some
dairy products such as low fat milk, plain yogurt and skimmed milk are also high in carbohydrates.
So when it comes to making a carbohydrate list what can you use to help you? One
source of information is to read the labels on the packets of foods you buy to determine the carb content of the
food you are buying. By law all packaging of foods should state the carb content, usually per 100g. There are also
many online sites that will work out the carb count for you.
Getting a complete list of carbohydrates is very helpful when planning a low-carb
diet.One carbohydrate list is the glycemic index. This carbohydrate list explains how quickly foods are digested in
the body. The lower the glycemic index, the lower the carbohydrate content will be and the better it will be if you
are wishing to loose weight.
Carbohydrates for a long time have been very misunderstood. Therefore, having a
carbohydrate list if starting on a low-carb diet will certainly help you plan the foods you can eat as well as
sourcing low carb recipes.The constant eating of bad carbs will increase your risk of diabetes, heart disease,
arthritis and other degenerative diseases. Although no diet should be carb free, a low carb diet could have many
health benefits. Low Carb eBooks
Low Carb Food List


Foods for Building Muscle
To body builders, nutrient contribute up to 70% to your muscle shaping process.And these are the 8 kinds of food that can help you archive an ideal body.
Egg yolk contain cholesteron that help generate steroid hormon and half gram in each yolk is consider a boost to your muscle. It also has a lot of protein, and has most mineral, vitamin. Egg is considered the number 1 food for athletes.
Mentioning body builders or weightlifter, people often also mention beef. It’s because beef contain the highest amount of protein among the popular types of meat that people eat everyday. Every 100 gram of beef contain 24-27 gram protein, that’s higher than 19/100 gram of the pork, but it also contain less cholesterol ( 84mg compare to 86-90mg). Beside, beef is rich of iron, which is suitable for people who do heavy sports. Beef’s biggest downside is that they are quite expensive.
Egg, beef, chicken and fish are 4 top sources of protein for people who wants to have perfect muscles. Chicken has higher protein content than pork but lower than beef, around 22/100 gram. However chicken contain less fat than most other meat. Their fat concentrated on the skin so if you are a body builder it’s best to avoid eating that part.
Fish since the old time has always been considered as the most healthy source of protein as they contain the cholesteron that is good for your cardiovascular. Fish fat contain DHA, Omega 3 that is good for brain and eyes, also help the process of resolving protein.
Whey protein is a product made from cow’s milk when they extract butter, cream and protein in the process of making cheese, or seperate to get protein. Whey protein is often packed as nutrient powder in big jar or package. User will then dissolve them in warm water, milk or fruit juice to make liquid food. 100 gram of whey powder contain up to 80-90% protein so it is considered “the golden food” for athlete, and especially for body builders
Soy bean can be made into foods like tofu. Soy milk is an excellent source of protein from plants. Moreover, almost every kind of beans contain high protein like white bean, black beans etc.
Cashew nut, peanut, chestnut, almond, etc. are all kinds of nuts contain good for body fat and provide a lot calorie and also help reduce your hunger. Therefore these oilseeds are considered an ideal snack before and after a trainning session.
Yoghurt is a perfect source of nutrient for every subject, event people who dont do sport, as it is made from milk, provide energy at the low rate, rich of calcium and quite high protein. Microbe yeast in yoghurt prompt your digestive tract, making digestion more effective. A small cup of yoghurt after each meal is considered “the golden recipe” to make food digesting become easier and faster, especially when you consume a large amount of protein in the process of building up your muscles.