|I found this graphic on Pinterest. I don't own the rights.|
This seems to be what the OG Chihuahuas
I’ve had them for as long as I can remember. Growing up, we had them from time to time, but as an adult, I have made sure we have them for dinner at least once a month.
This meal is among one of my all-time favorites, and I gorge myself silly each time I make it.
In 1951 this spectacular ‘sandwich’ was invented in a kitchen in Lubbock, Texas.
The Chihuahua Sandwich was created by the husband-wife team of Ed and Sarah Noret to add to their Drive-In Theater concession stand. The sandwich was such a hit that locals in this West Texas town would flock to the Sky-Vue Drive-In Theater to pick up a few of these ‘sandwiches’ and leave without seeing the movie.
My parents both graduated from Lamesa High School in Texas and when I was a kid my Aunt and Uncle Alexander lived in Lamesa; thus, the Chihuahua was a staple for me growing up. I never made it to the theater for an original like I had dreamed as the theater closed after a kitchen fire in 2015. There are two other Sky-Vue Theaters around that area of West Texas, from what I can tell from the research I did, there’s one in Midland one in Lubbock Texas as of 2014. Sure, I could probably visit one of those if they’re still in operation, but I want to visit the birthplace of my beloved meal. I want the original.
Years ago I searched far and low for the original recipe for the Sky-Vue Chihuahua, but I keep finding different variations of the formula I know and love.
The recipe I found the most consistency.
Two corn tostada shells
2 Tbsp. chopped onions
1 cup shredded cabbage
1/2 cup chili, no beans
1/2 cup pimiento cheese spreadWarm chili in a saucepan or microwave. Spread chili on one tostada shell. Top with onions and cabbage. Spread pimiento cheese on the other tostada shell. Put shells together and serve.
The recipe I make is very different, so it’s like a Chihuahua but nowhere near a sandwich. Basically, it gives me a reason to eat a lot of pimento cheese and feel alright about it.
|Another Pintrest graphic I found.|
My Chihuahuas look more like this.
Nikki’s take on Chihuahua’s
One chopped onion
One cabbage, shredded
Two/three pounds ground beef
One 16 ounce bottle medium Taco sauce (Ortega)
One package enchilada seasoning
One can bean-less chili (Wolfes Brand - but It seems like Hormel is cheaper and easier to find right now and it works just fine!)
12 ounces pimento cheese (Prices is all I can find around here, it works perfectly.)
12 ounces sour cream
Tabasco sauceFirst, I make the Pimento Cheese spread. I take one 12 ounce container of pimento cheese and mix it with one 12 ounce container of sour cream. I add a few dashes of Tobasco sauce and a few tablespoons of taco sauce. Refrigerate.
Then I take two pounds of hamburger and brown it (drain). I add one package of enchilada seasoning; one can of bean-less chili and the remaining 16-ounce bottle of medium taco sauce. Let simmer.
Take corn tostada shells and fry them in oil for just a few seconds until extra crispy.
The way I eat Chihuahuas is to drop one shell on my plate, pour the meat mixture over it, some chopped onion, and shredded cabbage. Then I cover it in the pimento mixture and a few more dashes of Tabasco sauce. I love to have about ¾ pimento cheese mixture to ¼ meat, but I am a massive fan of the pimento cheese mix.
This is a very different recipe than the classic and even more diverse than my Aunt’s recipe. Mine isn’t as good as hers, but I’ll never share her secrets.
I feel like I need to scream, “HEAR ME OUT, GUYS! THIS IS REALLY GOOD!” So, hear me out guys, this is REALLY good!
If you dare try this, let me know if you like it. If not, trust me, you’re missing out on something magical. Now I think I’ll go heat up what I have left and gorge myself.
Also-currently eating that Chihuahua at the top of this post. YUM!


Belly fat is the accumulation of abdominal fat resulting in an increase in waist size. Belly fat is also known by abdominal obesity or central obesity. Main cause of belly fat is energy imbalance – Generally people consume more calories than they expend, waste, or discard via elimination. Belly fat is related to the excessive consumption of fructose. People who gain belly fat are at greater risk of serious health problems.
Belly Fat - Health Risk
- Heart Disease
- Insulin Resistance
- High Blood Pressure
- Metabolic Syndrome
- Sleep Apnea
Prevention and Treatments – Regular routine of exercise, healthy diets and consuming same number of calories than one expends. It will help you to fight against belly fat.
Our healthy diets must include some vegetables and fruits that burn belly fat.
Vegetables that burn belly fat.
- Brussels Sprouts
- Collard Greens
- Mustard Greens
Fruits that burn belly fat.
Besides vegetables and fruits that burn belly fat, some high protein foods like fish can also contribute in reducing belly fat.


Broad Aims: To give learners the knowledge and skills in food safety and how to prevent and protect the consumer against illness and/or disease.
Overview: This course is designed for people working within the Food industry. It especially applies to people who have a duty to protect consumers from food borne illness and/or disease.
This course meets the learning objectives of the Food Safety Act and will help meet the standards required to achieve high scores in safety and hygiene.
Learning Outcomes: By the end of the session, learners will be able to discuss, explain and demonstrate their understanding of:
- The law, legislation and good practice for food safety
- Food safety hazards and prevention
- Taking temperatures, paper trails and auditing
- Refrigeration, chilling and cold holding of foods
- Cooking, hot holding and re-heating of foods
- Food handlers – Legal requirements
- Principles of safe storage, rotation, labelling and supplying of food
- Cleaning food premises, equipment and layout
- Prevent cross contamination and illness


Okay, it’s not Julia Child’s boeuf bourguignon. But we made some mighty fine beef stew the other day. Nothing fancy, but so delicious I wanted to climb into the bowl. Here’s the basic idea.
Brown two pounds of stew meat in the bottom of an enameled cast iron pot with some oil. Use as much oil as you need–possibly more than a couple tablespoons full. And really brown it, don’t just sort of brown it. Turn the pieces over with tongs and brown them on the other side, too. Mind you don’t put the entire two pounds in there at once. Do the pieces in two or three shifts. When all pieces are browned, remove them from the pot.
Put in some chopped vegetables: A cup or two of carrots, a green pepper, two small onions, two or three celery stalks, three small potatoes, and three cloves of garlic. Saute these until all the brown stuff comes up off the bottom of the pot.
Stir the meat back in. Add one bottle of Guinness beer or whatever fun thing you have around. You can easily add a cup of red wine or whatever. It’s only right that the cook(s) get an equal amount of whatever you’re putting in. Then add salt and some fresh rosemary and thyme.
Cover and simmer for a really long time. I mean, it’s fine if you throw it into your slow cooker in the morning and go to work, okay? That long. Some of the vegetables may disappear into a thick, brown gravy, but who cares, right?
If you’re too lazy to bake your own bread, stop on the way home for a loaf of asiago cheese bread from Panera. Enjoy.


Discover the Culinary Art: Inspiring Marmoleo Recipes
Immerse yourself in the world of flavor and creativity with Marmoleo's inspiring recipes. From juicy grilled meats to exquisite combinations of vegetables and sides, our collection of recipes will take you on a culinary journey full of irresistible flavors and innovative techniques. Whether you're an enthusiastic beginner or an experienced chef, find the inspiration you need to create memorable dishes every occasion with Marmoleo.
Chef Luis Vazquez
With an innate ability to select and prepare premium cuts, his skill is the heart of Marmoleo. Their meticulous technique in curing and roasting meat transforms each piece into a symphony of flavors. Now, this meat master is sharing his wisdom, teaching Florida meat aficionados the art of transforming simple cuts into exquisite culinary creations.


This year we are trying two different varieties of bush bean. We are going with Burpee "Contender" (a green bean) and
"Brittle Wax" (a yellow wax bean). We planted two 20 foot rows of rows of "Contender" and one of "Brittle Wax."
Following the directions, we spaced them about 3 inches apart at a depth of about 2 inches.
Within about a week the first beans began to sprout!
Within two weeks, we had most of the beans germinating and putting out their first sets of "true" leaves. We had very
good germination rates as it has been unseasonable warm, sunny, and with just the right amount of rain.
Continued good growth of our bean crop by June 19th.
By July 5th, the beans had started flowering.... this means beans will be coming soon.
By the third week of July the beans were in full production.
The beans kept producing until about late September. These three rows gave us a few bags to freeze and another for a
few dinners. Per usual, we got lazy and didn't keep pace with picking these. As such, the beans grew big and tough and
production slowed to a crawl. The lesson here is to keep picking these regularly.. I would say at least twice a week
during the peak production times. All in all a pretty reasonable harvest for beans this year.


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Ted still managed to pull Linda past Gabriel and out the door.
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Homeopathy, from Greek “homoeo” (meaning similar) and “pathos” (meaning suffering) is a system of medicine based on treating like with like. The same principle is widespread in mainstream medicine, the most notable examples being antidotes and vaccines. However, Homeopathy takes this premise a step further: if my symptoms produce an effect on me similar to a tarantula’s bite, then tarantula venom would be my homeopathic treatment, even though I’ve not actually been bitten by a tarantula.
The theory that like can be treated with like can be traced back as far Hypocrites (468 -377 BC), but it wasn’t until the work of Samuel Hahnemann (1755-1843) that the theory developed into a usable practice.
Founded by Dr. Samuel Hahnemann in the 18th century, homeopathy works to promote optimal health for the entire individual on all levels: physical, mental and emotional.
Embracing those very same principles of nature and of natural healing found in other ancient therapeutics, homeopathy seeks to re-establish both balance and harmony to an individual’s health through the administration of specifically designed remedies. The sources of these remedies are all derived from naturally occurring substances. Through scientifically formulated methods, the preparation of these remedies is designed to ensure that they will resonate and stimulate the core of the weakened life force, thus enabling it to become strengthened once again and allow the healing process to occur organically from within.
For over two centuries homeopathic medical treatment has brought about cures for millions of people world wide in a rapid, gentle and permanent way. Its renowned use has long been acknowledged throughout the world as a major medical therapeutic.
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Mahatma Gandhi stated that “…homeopathy cures a larger percentage of cases than any other method of treatment”.
The resurgence of homeopathy in the last few decades is a testimony to both the historical efficacy of this renowned medical therapeutic as well as desire of people to obtain the best available treatment for themselves as whole beings on all levels. Homeopathy is the second most widely used system of medicine in the world. Its growth in popularity in the world has been around 25 to 50 percent a year throughout the last decade.
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This success is fueled by several factors: Homeopathy is;
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- Extremely effective. When the correct remedy is taken, results can be rapid, complete and permanent.
- Completely safe. Even babies and pregnant women can use Homeopathy without the danger of side effects. Homeopathic remedies can also be taken alongside other medication without producing unwanted side effects.


Koshari is a healthy Egyptian dish made of rice, macaroni and lintels mixed together with a tasty tomato sauce and garnished with caramelised onion and chickpeas. A sprinkle of garlic juice (Da’aa) and hot sauce (Shatta) are optional.
We’re a family restaurant. We target every individual, both young and old in every community that enjoys a healthy dish.
Tastes the way you like it!
“Most of us grew up eating Koshari. Since day one, our dream has been to make this iconic Egyptian dish available to the whole world.”
– Koshari Factory Team
Navy Gate Area
Abu Dhabi, UAE
Phone: +971 2 6733733


The Junior League of North Harris and South Montgomery County is proud to announce the new cookbook Texas Tables.A� This elegant coffee table book is filled with recipes, photographs, menus, and memories.A� It will be available November 2009 at the Holiday Market in The Woodlands.A� You can reserve your copy now at www.jlnhsmc.org.
The Association of Junior Leagues International, Inc. is an organization of women committed to promoting volunteerism, developing the potential of women and improving communities through the effective action and leadership of trained volunteers.A� Its purpose is exvlusively educational and charitable.A�
Enjoy this recipe from our previous award-winning cookbook Texas Ties which is still available if you are interested in a copy.
Feta Cheese Torte, P.32
- 8oz. cream cheese, softened
- 8 oz. feta cheese, softened
- 1 1/2 c. butter, softened
- 1 c. pesto, drained
- 1 c. minced drained sun-dried tomatoes
Beat the cream cheese, feta cheese and butter in a mixing bowl until fluffy.A� Place 1/3 of the cheese mixture in a 9 inch spring-form pan.A� Layer the pesto and remaining cheese mixture, 1/2 at a time, in the prepared pan, ending with the cheese mixture.A� Top with sun-dried tomatoes.A� Cover and chill for 2 hours.A� Serve at room temperature with baguette slices.A� Yields 16 servings.A�
To order your copy of Texas Ties, visit www.jlnhsmc.org or call 281.376.5754.


Day 1: Check-in at the inPatio Guest House
A warm welcome to your unique inPatio Guesthouse, surrounded by the typical unique streets, oozing culture and authenticity, where you will stay for the next 2 nights. Enjoy your stay at this 19th century restored building, located in the Ribeira area of the old town, where you will be surrounded by the traditional streets of Porto.
We invite you to sit back, relax, and enjoy your stay with us in the heart of the city.
Day 2: Local Market Tour + Cooking Class Session
Ready for a hands-on foodie experience in Porto? If you are, be ready to join our Chef for the creation of a delicious dish, inspired by the Traditional Portuguese Cuisine. During this, nearly 4 hour activity, you will be cooking in a very special Traditional Portuguese Cooking Class, entirely based on local ingredients adjusted to the season.
Our chef will take you on a journey of tastes and discovery, starting by visiting the local famous traditional market of Bolhão, where you will choose with his guidance, the freshest and most typical ingredients used in Portuguese cuisine. After the Market Tour, you’ll be taken to your cooking class session, where you’ll be cooking with the most outstanding view of the riverside of the Douro River. The cooking class will teach you modern techniques mixed with the most traditional cooking methods in order to acheive the best flavours the Portuguese locals apply in their dishes. After finalising the cooking of your dish, you’ll be invited to savour your own Portuguese dish with a lovely typical glass of wine!
*Note: All activities mentioned during this package can be changed/adjusted to your needs.
Day 3: Check -out / Leisurely Day
Today, you are free to do anything you´d feel like – We are happy to schedule something special for you, but for now, we welcome you to fully enjoy the delicious breakfast that has been prepared at your hotel. Your Guesthouse is located right in the heart of the town, so feel free to walk the city streets or by the river, or book through us, a special Wine Tasting experience, a Classical music concert at Casa da Música or even a Hot Air Balloon ride overlooking the city! Don´t hesitate in contacting – Algarve Lifestyle, Your concierge.


I fell in love with Queenstown way to fast. This buzzing town is amazing in every different way. It’s firstly a very beautiful town and more importantly, the nature surrounding it is breathtaking. Secondly, Queenstown gave me this sweet feel; kind of laid back but still busy and energetic. I love it! This place is … Continue reading Queenstown | New Zealand
This chicken salad is so good and perfect for warm summer days when you need something refreshing. It stays fresh for a couple of days and is good picnic-food or why not for the lunchbox. What you need; 3x200g chicken breasts 2 tbsp oil pinch of salt and pepper 90g bean sprouts 1 cup fresh … Continue reading Vietnamese Chicken Salad
This recipe is from Nigella Lawson. Easy, quick and delicious breaky-bars! What you need; 1 can condensed milk 250g rolled oats 75g shredded coconut 100g dried cranberries 125g mixed seeds 125g unsalted peanuts Preheat oven to 130° Heat the milk for about 5 min (in thermomix- 5 mins 70° speed 3) Mix the rest … Continue reading Nigellas Breakfast Bars
See what I did there? Hehe So I love everything with pumpkin. I also love scones. This lovely recipe contains both things and is perfect for that sunday late morning breaky or why not for afternoon tea! What you need; 40g butter ¼ cup (55g) caster sugar (I ofter skip this) 1 egg, lightly beaten … Continue reading Pumpkin(g) Scones
Who would say no to one of these? A freshly baked scone with jam and whipped cream. Yum. I’ve always made my scones with a “basic” recipe and then I tried this one. The scones is more tasty and feel fresh even the day after. Because of the cream one will fill you up pretty … Continue reading Best scones evah – no joke!
This moroccan veggie stew is soooo good. Something you just have to try! What you need; olive oil 1 chopped onion 3 cloves garlic, chopped 1 tsp ground ginger 1 tsp ground turmeric 2 tsp ground cumin 2 tsp ground cinnamon ½ tsp chilli flakes 400g can diced tomatoes 400g can chickpeas ½ cup sultanas … Continue reading Moroccan Veggie Stew
Julie make this amazing dhal sometimes. It’s so yummy and perfect to warm you up on a cold winter day. What you need; 1 large onion, chopped 3 cloves garlic, chopped 1 tbsp ginger, chopped 1 tsp mustard seeds 1 bay leaf 1 tbsp olive oil 1 cup red lentils 2 tsp curry powder … Continue reading This Spicy Veggie Dhal


Also available in: 日本語 (Japanese)
New Zealand Products
Delivered to Japan
Raw and Pure
“Raw and Pure” Guarantee We Only Work with New Zealand’s Natural, Clean, Green Products and Ingredients
We are the only supplier of Manuka Corner products that delivers to Japan.
Manuka Honey Collection
THE BEST RAW MANUKA HONEY FROM NEW ZEALAND DELIVERED TO JAPAN
Our products are based on raw, untreated honey and beeswax
Manuka is premium quality honey with a distinctive flavour, produced in New Zealand. It contains unique plant phenols naturally present at varying levels in honey made from the nectar of the Manuka bush (Leptospermum scoparium), native to New Zealand.
We are always extending our range of natural products


Proof that you can cook up a great story out of just about anything — even French Toast!
I've been making French Toast breakfasts for the past 32 years. Whenever we have a family get-together, everyone knows, 1, it's a special occasion, 2, it's going to be delicious, and 3, I'm in charge.
I've really got it down to a fine art — the result of years and years of experimentation and refinement of both the recipe, as well as the process. Egg, milk, and a touch of vanilla extract. The bread you use is important — it's got to be Jewish Challah — egg bread.
One of the other secrets of deliciousness is how I soak the bread in the mixture ... I poke holes in the bread with a fork before dipping it in, and then I make a pile of soaked slices just to let them fully absorb all that egg-milk goodness.
Then, I set the pile aside for several minutes... while I heat up a cast-iron skillet that's big enough to cover two burners on the stove. now... the slices at the bottom of the stack can get a little soggy, so when I'm ready to start grilling, I flip the stack of soaked slices over in order to start from the ones that were soaking the longest — keeps the bottom ones from getting too soggy, and that gives the slices that were on the top, a chance to soak in a bit more.
I warm up the maple syrup — real maple syrup — and I slice up a banana or two as well as other fresh fruit... break up pecans in a small bowl for people to sprinkle to taste.
So I need three deep bowls for this entire operation. One to make the batter and soak the slices in. One to stack the soaked slices and let them fully absorb the batter. And finally, one to pile up the golden brown finished French toast and keep it all warm until everything's ready to serve.
Now it's not a big deal, but I always struggle with where to place and how to organize the bowls. I mean... you need counter space. It wasn't really a problem... I just accepted it as, well, part of the process.
Last week, the family came over and I happened to have a large baking dish on the counter. I had used it the day before to make granola and I just hadn't put it away. I looked at the baking dish, and I had an idea... What if I mix up the batter in that baking dish, and put something under one end of it so that it's slightly tilted up.
So I tried that...
The batter all flowed to the lower end of the baking dish, where I did the usual fork poking and soaking. And there was plenty of room at the raised end of the dish where I could stack the soaked slices. Any batter that didn't get absorbed flowed back into the lower end of the dish.
Perfect! The slices were all more evenly soaked. It eliminated 1 bowl. No, I actually eliminated 2 bowls... because I was able to use the baking dish to hold the finished French toast as well, (after rinsing it of course, because you don't want to mix cooked and uncooked foods for food safety reasons!)
I was really pleased with myself!
After 32 years, I continue to find ways to innovate and improve something as seemingly simple, like French toast.
Even more importantly, I learned three big lessons from this little French toast experience.
First, well, you know how they say that how you one thing is how you do everything? That's true. It's just my nature to tinker. Doing one thing the same way over and over again just bores me. That's just a part of who I am. It's how I approach everything in life; I'm constantly looking for ways to innovate.
The second thing I learned was, that no matter how well you think you know something; no matter how much of an expert you think you are, there's always something new to learn; always some tweak that will result in an improvement.
Third, well, isn't this a reflection of the evolution of our entire civilization? I mean, there's always somebody who finds a solution to a problem we didn't even know we had! That's the very definition of innovation. And that's happening day in and day out in every conceivable endeavour. That's how human beings are wired, and that's pretty cool.
Oh, and I learned one more thing — that you can cook up a great story out of just about anything — even French Toast.


A restaurant with typical flavors of the Olhão region
The Real Restaurant stands out for its calm and modern atmosphere. So, it is the ideal choice for your meals.
Start your day with a delicious and healthy breakfast: We offer a diversified selection of bread, croissants, cold meats, fruits, cakes, juices, tea, and coffee.
For dinner, we focus on Portuguese cuisine, inspired by the typical flavors of the Olhão Region. Accept the Chef’s suggestion and try a juicy shrimp and beans casserole (feijoada) or perfumed pork tenderloin with clams.
The perfect flavor synergy and the diversified offer combined with the panoramic view over The Ria Formosa, make the Real Restaurant the perfect place to enjoy an unmatched meal.


It’s National Picnic Week!
National Picnic Week runs from the 16th to 24th June 2017. We at The Party Guide UK we have embraced the chance to have as many picnics and enjoy the heatwave as much as possible. Sandwiches, salads, and colds meats are the most versatile foods to take with you on a picnic. Here are a few recipes to celebrate National Picnic Week UK, or simply for delicious indoor and outdoor party food.
The key to a successful picnic is too keep salads with firm ingredients travel well on picnics. Try not to mix too many ingredients together but where possible use small containers to separate foods, as mixing them can make them quite messy to eat and rather soggy. Invest in disposable containers and make smaller portions for each ingredient. This tip is also useful for school lunches and other outdoor social gatherings. We’ve put together a small gallery of images to inspire you, so why not adapt these ideas and make up your own variation of salad?
Simple Salad inspiration
Tomato, Mozzarella and Basil Salad
2 Step Method
Top Tip: use small skewers to make mini kebabs for a party. Add extra basil as it will make it fragrant and add more colour. If you have any ideas or party tips, then send them to us and we’ll publish them in our gallery.
|Try adding parsley in for a different flavour|
Refreshing Cucumber, lime and mint punch.
On a hot day, there is nothing is more refreshing at a picnic than a drink of cucumber and mint together, adding lemon or lime just gives it a lift. The versatility of this drink is amazing because due to its health properties you could also use it as part of a detox cleanse if you are on a diet. Add sparkling water and/or alcohol such as vodka or gin for parties or special occasions so that they become mojito mocktails/cocktails. You could also throw some apple into it to make the flavour even more intense. A nice idea is to serve the drinks in mason jars as it is very trendy. You could even give the mason jar to each guest as they arrive so they become their party bag gift.
3 Step Method
Top Tip: To get a much fresher flavour and more elegant drink add the ingredients into the blender and pulse until smooth. Spoon the liquid into glasses and top with sparkling water and gin or vodka and add a touch of salt. Garnish with mint leaves, if desired


It's amazing the abundance that the central coast of California area provides; straight-from-the-farm fresh ingredients, year-round sunshine, and a crop of talented artisans who work hard to showcase the area's bounty.
We're surrounded by fellow restauranteurs, caterers, mobile food eateries and specialty food purveyors who put the best food out there, and host both residents and tourists alike to welcome them into this area and all the comfort that comes with it.
FEAST brings all of us together - the food professionals of SLO's North County. As the county's only restaurant alliance, this is the place to collaborate, network, and share tips and tricks of the trade. Membership includes subsidized quarterly meetings featuring industry guest speakers from around the country; one-of-a-kind members-only special events and experiences including restaurant openings and research and development nights; valuable press opportunities showcasing the uniqueness of the area's food scene is and visibility to FEAST member businesses; insight into the latest technology, legal updates and food trends; discounts to professional food products and services; and most of all, a powerful community of top food leaders coming from the central coast who work together to make our area the best in food and collaboration.
FEAST was established in August 2015 after recognizing a need to unify our food community. We invite you to join this valuable network of restaurant professionals.


For the past year or so I have been on a Gluten Free Food Path – because that is what my tummy tells me I should be doing. Quite frankly it was a little bit sick (literally) of eating yummy wheat and gluten filled edibles and feeling awful after!
So along with checking labels at the supermarket and questioning waiters at restaurants I have been searching the internet for recipes and sites to make this path a bit more easier. I must say that it has been fairly easy as I love to cook and when you buy a lot of fresh fruit, veggies and meats it is relatively pain free to stay Gluten Free. Thankfully most supermarkets carry a good range of Gluten Free goodies such as pastas, breads and flours to supplement in your cooking and there are a lot of brands that are labeled Gluten Free.
But eating out can sometimes be a nightmare (a very hungry one) especially in food courts at lunch when so many options are bread or pasta. Along with drinks and nibbles when pastry seems to be the only choice available. Now I must admit that I am Gluten Intolerant and not a Celiac, which would be a whole different kettle of fish. Luckily I can stomach a tiny amount of Gluten in sauces etc but I am getting more sensitive so I suppose only time will tell.
Gluten Free food can take a little bit a getting used to as some things have have a bit of a different taste and texture than your used too; a bit more “cakey” I suppose but you get used to it very quickly. Plus the recipes available online offer you such wonderful and vast options that your new way of life feels easier all the time.
Anyway, I want to let you in on a few Gluten Free sites that I frequent who offer wonderful advice and even better recipes. Feel free to let me know about your favourite sites. Enjoy.


Main Street Daily Grind At A Glance
- Large menu of drinks (both hot and cold)
- Breakfast, lunch & dinner available
- Huge selection of coffee-related items
- Gluten-free options
- Free wireless internet
- Conference room (accommodating 8-10 people comfortably)
- Main Street & rear parking available
- Seasonal outdoor seating available
- Daily Grind gift cards
- Convenient hours
- Free local delivery
- Catering for meetings and occasions
The Daily Grind has become a household name in the Shenandoah Valley, and visitors to Front Royal should be sure to stop by “The Grind” on Main Street to find out why.
We strive daily to provide the quality and service that people have come to expect. Good customer service, quality product, and a great atmosphere make the whole picture.
The products feature, of course, the coffee, which is a special roast produced right in nearby Charlottesville, Virginia. The flavors range from medium to dark, with more on the medium side. The Grind owners pride themselves on providing a smooth blend. Specialty drinks, sugar-free varieties and a wide assortment of iced drinks including Italian soda round out the “liquid” menu.
If you want more than just a drink, you’re in luck.
Not only does The Daily Grind bake scrumptious muffins, croissants, cookies, and scones daily, they also serve breakfast and lunch.
In 2007, The Daily Grind added a conference room to accommodate its business customers. The room comfortably seats 8-10 and can be reserved at no charge in 2-hour increments (with the purchase of coffee, of course.) A much needed rear entrance as well as rear parking was added in late 2008.


Mac and cheese has been one of my favorite meals since forever. I love it so much, I probably loved it in my past lives, too. So, it comes as no surprise that as I was rifling through my cupboards this afternoon (they were barren) trying to decide what to create for lunch on this
I get a ton of questions about what I eat. (Cue: “…but where do you get your protein?”) So, I figured it might be helpful to put together a post detailing what a typical week of plant-based meals looks like for me on a seasonal basis. This post, as the title mentions, will focus on autumn.


Dine at Our Cottage Grove Restaurant
Savor the Flavors Of The Pacific Northwest At Seasons At The Green
Enjoy the relaxed, inviting atmosphere of our Seasons at the Green Restaurant and Fireside Lounge. Each of our dining options is inspired by the rustic charm of Cottage Grove. Savor signature cocktails, exceptional wines and cuisine crafted with ingredients sourced from local Oregon farms and providers. From cozy, farmhouse-style ambiance to warm, friendly service, our restaurants offer unique and memorable dining experiences.
Enjoy eating, drinking, wining and dining at our inviting restaurant and lounge, located on-site at our hotel in Cottage Grove. Savor flavors of the Pacific Northwest at Seasons at the Green Restaurant, serving fresh, contemporary fare and fine wines in an intimate environment. Delight in fresh seafood, meats and decadent plates of pasta followed by house-made desserts every night of the week from five to nine pm. In need of a delicious meal earlier in the day? Head over to the Fireside Lounge to enjoy their lunch options. Entrees start at $12.
Check out our lineup of fun, seasonal events for both hotel guests and non-guests. Every year we feature specialty brunches for Easter, Mother's Day and Thanksgiving, along with exciting events in our Fireside Lounge and more.


Whole Green Tahini made from sesame seeds tahini with pumpkin seed powder.
This Tahini is very rich in protein (26%) and is suitable for athletes and those who want to add protein to their daily menu.
Rich and full sesame flavor, adds a refreshing and natural green color to the serving
Excellent as a protein supplement in Shakes, salads, baking, and desserts and suitable for all
uses of tahini.
83% whole Ethiopian sesame seeds, 17% pumpkin seed powder.
contains Sesame, Pumpkin seeds. May contain traces of Nuts, Almonds, Coconut, Soy, and Peanuts.


The law does relatively little to improve the welfare of animals raised for food. In the short term, at least, market-based solutions appear to have more promise as a means of promoting farm animal welfare, as consumers increasingly seek out local and humanely-raised meat and eggs. To aid consumers in identifying these products, certification systems of varying degrees of rigor exist, but even these are of little use to consumers in the restaurant context, which accounts for a large percentage of meat consumption. Patrons see only finished meals, making fraud difficult to detect, and a recent newspaper investigation suggests that fraud may indeed be widespread. Solving this problem likely involves a combination of heightened regulatory efforts and activism from local agriculture and animal welfare groups.


Chef Michael Symon brings Cleveland-style barbecue to Palms Casino Resort Las Vegas. Symon incorporates Eastern European spices and fruitwood smoke to create a unique twist on traditional BBQ. With dishes meant to be shared family-style, enjoy favorites like the brisket, pork belly, spare ribs, and kielbasa in a space that resembles a rustic smokehouse, but with a laidback vibe.
HOURS OF OPERATION
Brunch/Lunch & Dinner
Friday, Saturday 10:30AM-12:00AM
The Palms Hotel & Casino
Casual Dress is acceptable.
Fully enclosed self-parking is available at Palms Las Vegas. Valet parking is also accessible at the Palms Main Entrance.
MABEL'S BBQ REQUEST
Please fill in the following fields in order to submit your request.


Experts say fruits are an important part of your parrot’s diet. Grapes are small, bite-sized fruits which are easily available. They are also very sweet so your feathered friend will have no complaints about picking at grapes all day. It would make sense to heap his cage with grapes, but that would be a bad idea.
Many bird owners are uninformed about proper nutrition for their pets so they just feed them large quantities of whatever food they seem to like.
Yes, grapes are a good choice of fruit for your parrot, but not too much. Consuming large quantities of grapes leaves your bird with a sugar-high. If you make a habit of it, it can make him overweight.
With that in mind, you are now wondering how many grapes are safe for your parrot. Could your bird already be overweight and you had no idea? Read on to find out how much is too much and if your bird has already crossed the obesity line.
Benefits of Grapes to Birds
Energy boost: These fruits are high in sugar so they give the bird an energy boost immediately after consumption. This is why they are ideal as a treat just before playtime or training. It not only motivates your feathered friend to play and follow instructions, but it also allows him to burn the extra calories quite easily.
Nutritional value: Grapes are rich in vitamin C which helps to boost the immune system and vitamin K which is essential for formation of strong bones. Other nutrients your bird gets from grapes are copper, potassium and manganese.
Can Parrots Eat Grapes?
Grapes are a favorite fruit for birds all over the world, not just parrots. They love them because they are sweet and succulent. It also helps that grapes are small and soft so it is easy to pick at one grape and get through it all without much strain.
Grapes are absolutely fine for parrots but as mentioned, they are high in sugar so they should be given in moderation. Let your bird have grapes as a treat and never part of the daily diet. Try to include grapes as part of a mix of fruits and not on their own. This way the bird doesn’t overconsume nutrients from one particular fruit. Chances are your pet will pick out the grapes and eat them all first before eating the rest. This is fine. As long as he eventually eats them all.
Are peels and seeds safe? Grape peels can sometimes be cumbersome for birds, though they are completely safe. If your parrot is a smaller species, you may need to cut it up to make it easier to eat. Bigger birds don’t mind the challenge. Just put the whole grapes in a bowl and they will have no problem gobbling them down.
Seeds are also safe to eat in the sense that they would not cause illness. However, they may be difficult for the bird to eat and their systems may struggle to digest them.
Even though your bird quickly gobbles down the grapes and clearly enjoys them, stick to the recommended ration. Experts say a safe amount of grapes for parrots is anywhere between half a grape to two small grapes every day or every other day.
Other than sugar, grapes are also high in calories. One cup of grapes (151 grams) contains approximately 104 calories. This explains why feeding your bird with too many grapes can lead to obesity. If your bird is smaller than the average parrot and is not active, even the quoted ration may be more than enough.
Obesity in Parrots
According to veterinarians, obesity is the most common health issue observed in parrots today. They say it happens because many bird owners are not aware of the right types and amounts of food to feed a parrot. They unknowingly overfeed the birds with too many snacks and unhealthy foods.
Although any species of parrots can become obese, African greys and Amazons are most prone to the condition. Just like humans, exercise and a proper diet are essential for good health.
Obesity in a parrot is much like the same condition in humans. When a parrot is obese it is predisposed to cancer. It is also at risk of atherosclerosis, a condition in which fat is deposited on the walls of the arteries. When this happens in arteries leading to the heart, it could cause sudden death.
How to tell if your parrot is obese
The easiest but least recommended way is to do some online research to find out what your parrot should weigh. It is generally based on the specific species. This gives you rough figures but should not be followed to the letter. Why not? Well, parrots, like humans should be taken as individuals. Some are naturally smaller and lighter than the average and others are naturally bigger and heavier. Neither being a sign of obesity or ill health.
The advised way is to check how prominent the bird’s keel bone is. It should be more or less level with muscle on both sides of the bone. If the bone is protruding, this means the bird is underweight. It would be a good idea to have him checked by a vet to make sure he is not ill. If there is no illness, increase his food rations.
If the bird’s breast extends past the keel, he is overweight.
Another simple but effective method is to simply hold the bird and feel along the sides of the body. If you feel more fat than muscle, then the bird is probably obese. Birds are naturally muscular creatures so they should have more muscle than fat.
Grapes are sweet succulent fruits we all love to snack on. That is including out feathery friends at home. This is one fruit which features prominently in just about every parrot –food list you come across.
The loud word of caution is moderation. Go ahead and give your birds grapes but not too much and not too often. Too many grapes could cause obesity. Yes, parrots can get obese and have other health problems.
When it comes to nutrition, feed your parrot like you would feed yourself. Avoid processed sugars, too many high-sugar fruits and include lots of vegetables. The rule of thumb is ‘If it is good for you, it is most likely good for your parrot, and vice versa. There are some foods which are healthy for humans but poisonous for parrots like avocados, milk and onions. Read up on these and then stick to the rule of thumb.


|Snooki is NOT the Best Pickle!|
The process of pickling (also known as brining or corning) began as a way to preserve food for out of season use and for long journeys (such as your last family vacation in the car). One of the distinguishing characteristics of pickling is that it results in a pH less than 4.6, which is sufficient to kill most bacteria. In short, out of all the recipes we’ve ever posted, you are least likely to poison someone by feeding them homemade pickles!
Pickled okra is a distinctly Southern treat, and that’s why we featured it in our “Walking Gumbo.” This recipe originally came from Mrs. Elsie Holliday (we’ve tweaked it a bit), an upstanding citizen of North Carolina. It was passed along to us through Mr. Randy Pierce, and it is guaranteed to make your tongue slap both sides of your mouth.
3 lbs okra
5 cloves garlic (1 per jar or use 1 tsp of minced per jar)
5 fresh red hot peppers (1 or 2 per jar or 1 tsp of crushed red pepper per jar)
1 qt water
1 pt 5% apple cider vinegar
1/3 cup salt
2 tsp dill seed
1 tsp mustard seed
Trim rough stems from top of okra. Soak in ice cold water for 30 minutes. Meanwhile, sterilize five canning jars. Place 1 clove of garlic and one hot pepper in each jar. Bring water, apple cider vinegar, salt, dill and mustard to a boil in a large pot on the stove.
Cut a slice in each piece of okra ( to help absorb liquid). Pack okra in the jars. Pour boiling liquid into the jars leaving ¼ head space (the bottom ring on the jar mouth). Add lids and rings to jars. Process jars in boiling water bath for 10 minutes.


£14.95 a head
We're offering a special winter Afternoon Tea with Christmas songs by the wonderful Debbie Cobbett
Bookings are essential & we are taking bookings NOW
A selection of sandwiches.
A selection of festive cakes
Topped off with your choice of Tea, coffee or hot chocolate and the option to add on a glass of Prosecco.
£14.95 per head.
The whole Blue Lagoon team looks forward to celebrating with you!
Portsmouth, Hampshire PO2 9RP


The Garden Day, dedicated to improved agricultural technologies for growing fruit crops, was held in Chechme village of Kadamjai district, Batken region on March 10, 2020. The Garden Day was organized by CAIConsulting as part of Component 2 of the Improving Agricultural Productivity and Nutrition Project. The main participants of the Garden Day were farmers from 11 villages of the “Gauyan” Water Users Association (Kadamjay district), who have large areas for garden crops on their farms. The Garden Day in Chechme village was attended by representatives of local governing bodies of the participating villages, representatives of regional WUA support departments, experts, consultants, specialists of the Improving Agricultural Productivity and Nutrition Project and the media, in total over 65 people.
The main objective of the Garden Day was to demonstrate the results of the applying improved agricultural technology for growing fruit trees in the gardens of farmers who have undergone theoretical and practical training organized by CAIConsulting as part of the Improving Agricultural Productivity and Nutrition Project. Within the framework of the Garden Day, the administration of the “Gauyan” WUA also demonstrated a garden sprayer purchased by the “Gauyan” WUA with the grant funds of the Improving Agricultural Productivity and Nutrition Project. In addition, specialists-agronomists of CAIConsulting held a practical lesson on the correct pruning of fruit trees, preparation of substances for spraying gardens.
The farmers attending the Garden Day expressed great interest in the practical events held. According to the farmers, the acquired practical skills, correct and timely agro-technical knowledge will help them to significantly increase the yield of fruit crops such as apples, apricots and cherries.


Maximize your workout by not exercising on an empty stomach. For a standard hour-long workout — lifting, running, cycling, you need to make sure you have a combination of carbs and protein to provide a stream of energy during strenuous exercise and nutrients to repair muscle afterward.
For people trying to tone and lose fat, there is a myth that by not eating, they are going to go into further deficit and lose more fat. In reality, you bodies may shut down and not lose anything, which renders your workout a waste. So remember to eat something at least 45 minutes to an hour before your session so that you give your body ample time to digest. Here are a list of 10 foods you should eat before your workout that will help you maximize the time and effort.
Bananas are very rich in fast-acting carbohydrates that will provide you with usable fuel for a workout, and the supply of potassium aids in maintaining muscle and nerve function. If you are like some women who like to work out first thing in the morning and typically skip eating before, please just have a banana before, and then eat breakfast within a half hour at the least afterward to provide essential protein for muscle building and repair. You’ll definitely notice the difference in your workout.
Oats are packed with fiber, which facilitates a steady release of carbohydrates into your bloodstream, and therefore a steady energy supply throughout your workout. It is not just a morning breakfast food anymore. If old-school oatmeal isn’t really your thing, add it to your protein shake to pack on tons more fiber to your protein.
Caffeine has been shown to help regular drinkers enjoy a workout more by generating energy, as well as to slow fatigue and increase the rate of fat-burn. Add a couple shots of espresso to your pre-workout shake in the morning or afternoon to pump up.
4. Fruit Smoothies
Fruit smoothies are an awesome pre-workout snack because they have high-quality protein, can be rapidly digested, and have the key combination of simple and complex carbohydrates. The simple carbohydrates will hit for the first 15 to 20 minutes while the complex finally kick in around the half-hour mark. Together, these provide a steady stream of energy throughout a standard workout.
This is an incredibly easy pre-workout snack with no cooking involved whatsoever. Just eat 1/4 to 1/3 of a cup of chickpeas, seasoned with some lemon juice for taste. A quarter cup alone will give you about 10 grams of protein, 30 grams of carbs, and almost 9 grams of fiber.
6. Egg Whites
The fat in egg yolks is metabolized slowly and therefore is likely to make you feel bloated and sluggish during your workout, so egg whites are a much better pre-workout option. A single egg white provides around 4 grams of protein and no fat.
7. Dried Fruits
This is a great option if you only have a few minutes before your workout because it’s so light, so the simple carbs will provide you instant energy without weighing you down. A few recommendations for dried fruits to eat are dried berries, apricots, and pineapple. Shoot for around a quarter cup.
8. Whole Grain Toasts
Whole grains — like quinoa and brown rice — are packed with fiber, providing slow-release, sustained energy throughout the duration of a workout. Topping it off with some jam will provide you with fast-acting simple carbohydrates.
9. Brown Rice and Chicken
If you are working out after lunch or dinner, you want to eat something that will sit well, provide you with a good deal of usable fuel, and have minimal fat. The complex carbohydrates in brown rice help sustain energy production while chicken or tofu will provide protein for muscle repair after your workout. If you prefer, you can substitute brown rice with sweet potatoes, quinoa, or other whole grains/starchy vegetables. You definitely should avoid rich foods that will take longer to digest and likely make you uncomfortable while exercising.
10. Greek Yogurt
Greek yogurt contains almost double the protein as normal yogurt but about half as much raw sugar as regular yogurt. Provided you aren’t lactose-intolerant, this should provide an energy boost that’s easy on the stomach. A comparable high-protein dairy option is cottage cheese.


Contains roast garlic & fresh ginger, medium hot. Mix with yoghurt or creme fraiche for a dip, add to soups or use as a marinade on meats. Follow a curry recipe or mix with yogurt for a no colouring added natural Tandoori paste. Once opened keep in a cupboard and it will just get better and better.
Fat 21.7g - Saturated 1.4g
Carbohydrates 7.9g - Sugars 2.7g


A healthy diet is important for a healthy life, but proper nutrition makes a huge impact on how well you sleep. We already know that maintaining a healthy sleep schedule can help prevent heart disease, obesity, and many behavioral disorders and mental illnesses. So how can you make sure you’re getting the best foods to help you sleep?
You should always consult with your doctor regarding specific concerns you may have about your diet or sleep pattern, but as a general rule, you should be getting plenty of fruits and vegetables in your diet to help with sleep. If you have trouble sleeping or don’t feel well rested even when you have slept, evaluate your intake of calcium, magnesium, and vitamins A, C, D, E, and K. All of these vitamins and minerals are considered key nutrients for healthy sleep.
Certain foods can cause major sleep problems, so moderation is key. Carb heavy meals, especially pasta or rice dishes, may make you feel drowsy, but the quality of sleep you may receive would not be restful. Caffeine in small doses, such as a cup of coffee in the morning, may not leave you wide awake at night, but keep in mind that the soda you drink with dinner may contain enough caffeine to keep you awake much later than you want.
As we have mentioned in a blog before, poor diet can cause and exacerbate symptoms for sleep disorders such as sleep apnea. High intake of sugary food and drinks, fatty foods, and carbs can cause you to awaken much more frequently and sometimes never even reach REM sleep.
No two people are the same, which is why someone else’s diet may not work best for you! You can find the foods, snacks, and drinks that work best for you, and if you have trouble, you can speak with your doctor about their recommendations based off your health concerns or needs.


Graham Kerr's Gathering Place
130 x 26'/52'
Graham Kerr, notorious as The Galloping Gourmet is back to tantalize everyone's taste buds with an exciting series. Graham is the highest rated TV host in history and introduced cooking to television. As always, the charismatic Kerr continues to set the trend cooking health smart comfort foods from around the world.
The series is available in two formats: a half hour version, brimming with great cooking ideas and a one hour version which features the leading authorities on food and health, for those who want that little bit extra. Gathering Place has become an instant hit wherever it has been broadcast.
Don't miss this opportunity to acquire one of the most captivating cooking and lifestyle programmes available.
If you would like to request a screener for this or any of our other programmes online, please login.


Everyone has to eat, and enjoys food to some degree. While I am definitely no food expert, I can say that I LOVE to eat. Having not known anything about Norwegian culture prior to heading there, I had no idea what was considered Norwegian cuisine. In my two-and-a-half weeks there, I got to eat some of the most interesting and delicious food I’ve ever had in my life. I will be offering some of my personal opinions on the food I ate, and sharing about some of the things I learned about Norwegian culture. In no way is anything I’m saying representative of everyone/all of Norway. Oh, and warning: the pictures in this post will definitely make you drool. Do not continue reading if you are hungry. If you wanted an in depth review on one of the amazing restaurants I got to eat at in Oslo, my dear friend Anders Husa wrote a post on it on his blog, http://andershusa.com/vaaghals-restaurant-oslo. (@andershusa), more about how I met him in a later post! The next three pictures are from the restaurant, see the full set on his blog!
|Chicken liver mousse with juniper berry gel and oatmeal chips from the Vaaghals Restaurant in Oslo. One of our five starters, and it was just...wow...|
|Apple glazed ox short ribs with burnt onions, caramelized onion puree, baked redbeets, and Norwegian new potatoes with grain mustard. This was our main and it was so good I passed out for a brief moment.|
|Norwegian strawberries with almond and rye crumble and a sorbet of fresh cheese. The best dessert out of the three desserts. I could have eaten ten more bowls of these...|
One of the many cool things that I learned about Norwegian culture was their high standard of living. Therefore, their food was something to be valued. Norwegians did not eat things out of season; so while we can buy any fruit/vegetable any time of the year in North America, they could not. But as a result of that, every in-season ingredient is high quality and fresh. One thing I didn’t expect at all was that Norway has the best strawberries in the world. Due to the temperature, length of seasons, and climate, Norway has the most optimal conditions for growing strawberries. I had the opportunity to try some myself and holy moly I had no idea strawberries that sweet even existed. I got to engage with food in a whole new way in Norway, as I saw exactly where my food came from before it arrived at my table. During our time in Bergen, a chef named Thibault took us to his diver, who brought us on his boat to forage for seafood. I got to pull up huge nets full of crabs, fish, sea urchins, scallops, and clams. Then Thibault opened the sea urchin and scallop ON THE BOAT and served it to us, just like that. LIKE WHATTTTT?! Every chef that I encountered loved food, and their relationship with the food was incredible. Things like never wasting their food, creating new dishes based on whatever ingredients were freshest, and using local ingredients as often as possible because they firmly believed in the quality of Norwegian grown ingredients, were some of the practices that were extremely admirable to observe.
|This was just "some leftovers" given to us by the diver we went to forage fresh seafood with. A variation of Focaccia and king crab legs.|
I got to try several foods in Norway that I have never had in my life: reindeer, brown cheese, and whale. I had reindeer as jerky, and it comes from the indigenous people of Northern Norway, the Sami people. They are the only people allowed to herd reindeer in certain regions of the Nordic countries. Reindeer jerky was similar to beef jerky except the flavour was richer – and I love rich flavours, so naturally I loved it. Brown cheese is the remnants of regular white cheese, boiled until the milk sugars become caramelized. So even though it’s cheese, it has a similar texture to caramel and can actually be used as a spread for things like waffles and toast. Whale is something that you might have heard about in Norway, but it is not a common food there. Whale cannot be found in every restaurant and most Norwegians don’t even like whale. There are very specific regulations regarding whale-hunting so that the practice is done ethically and properly. I tried it in a burger because I was really curious about its taste and also because I just want to try foods of all different cultures. I don’t know if it was just me but the taste was kind of similar to chicken liver. I like chicken liver but the taste was pretty distinct and unlike a lot of foreign meats that just “taste like chicken.” This one definitely did not taste like chicken haha.
|The delicious fish soup from the famous fish market in Stavanger, the food capital of Norway. @fisketorgetstavanger|
The last thing I want to say about the food is Norway’s main common specialty: the seafood. I found out that Japan (where we all believe has the best fish ever (because of sushi)), actually gets their fish from Norway! MIND BLOWN! I admit I have pretty low standards when it comes to food, so I will tend to think a lot of foods taste good and I am not the best judge of taste/quality. Most of the time I admittedly cannot tell between a $10 version of a food and a $50 version of the same food (well sometimes there is no difference, and it’s just the branding/ambiance of the restaurant), but the seafood in Norway was seriously on a different taste level – level “DANGGGGGGG D-D-D-DELICIOUS” (obviously I am the grand master of creating fictional levels for arbitrary things). Norway is surrounded by water, and the fjords enter the country so even cities in the centre of the country will have a lot of water surrounding the city. So naturally, all the seafood is extremely fresh. Even though I’ve been to Chinese restaurants that let you select the fish you want to eat from the tank, it is not even close to fish fresh from the sea. Every single seafood dish I had in Norway made my day. So my day was being made a lot… order literally any seafood in Norway and I guarantee that you will not regret it (unless you ordered something really expensive, and found the same thing in the restaurant next door for cheaper. Then it’s your fault. Sorry)!
You might have not heard too much about the food in Norway, but perhaps you’ve heard about how beautiful the landscapes and sights in Norway are. My next post will touch on some of those sights that I saw, because holy cow Norway took my breath away. But more on that next post!


Meet the WORLD'S most sustainable pet food.
ONLY AVAILABLE FOR CLICK AND COLLECT. Please select this at checkout as we cannot deliver 6kg bags.
The only alternative to traditional meat and fish sources that is fully suited to your pet’s digestive system. Suitable for adult dogs.
Yora take whole Hermetia Illucens larvae and gently dry them to create a protein rich 'flour' that contains all of their precious nutrients and minerals.
Yora is a single protein diet, and the grubs are even easier to digest than chicken, so they're perfect for dogs with a food intolerance.
Yora carefully researched the most nutritious vegetables that don't require as much energy and water to grow.
Potatoes, oats and beetroot all have a much lower carbon footprint to grow than rice and sweet potato. They even make further savings by growing the oats right on their doorstep in the field next to the Yora factory!
The proof is in the tasting and after a lot of trial and error in the kitchen we've managed to create a deliciously crunchy and tasty kibble that dogs absolutely adore!
We tested 29 different recipes, dogs would choose Yora, any day!


Do you have meals you only make when your significant other is out of town? The two foods Sam doesn't like are onions and peppers (I know, I know, he's missing out). Guess which two ingredients are prominently featured in this recipe? Yep. Onions and peppers.
So I like to make this dinner when he's out of town (or just working late on campus). First of all, this is major comfort food for me, so it's nice sitting down to a hot crispy meal when I'm sans husband and feeling lonely. Second, it's a great time to get my fill of peppers and onions. And by get my fill I mean eat two or three servings of this stuff, because it's just so good I can't stop myself. And then I get excited just thinking about the leftovers in the fridge.
Making this recipe only takes a few minutes, and it's pretty mindless work too (read: can be done while singing Frozen with my toddler or listening to a podcast). And then, 30 minutes later, you get the most delicious, hot, crispy goodness in your belly. That's my kind of night. Minus the Frozen songs, which I am heartily sick of.
Another great thing about this dinner is that you don't need exact amounts of anything. So if you want to add more potatoes or if you're missing half an onion, it's not a problem. Follow your dreams, friend.
KIELBASA POTATO BAKE
HERE'S WHAT YOU NEED:
5 small red potatoes
1 polska kielbasa or sausage (we like Hillshire Farm)
1/2 yellow onion
1 red or yellow bell pepper
1 Tbsp vegetable oil
1 packet onion soup mix
HERE'S WHAT YOU'LL DO:
1. Preheat the oven to 400.
2. Cube the potatoes, kielbasa, onion, and pepper. The key is to make them all about the same size so they'll cook at the same rate.
3. Put all the cubed food into a large mixing bowl. Drizzle the vegetable oil on top, and then sprinkle the onion soup mix packet in. Use a large spoon to mix all together.
4. Spread on a lightly greased cookie sheet and bake for about 30 minutes or until potatoes are tender and vegetables are starting to brown on top.
5. Serve with your favorite steamed veggies and fresh fruit. Enjoy!
P.S. More in the Easy Weeknight Dinner series:
Open-Faced Stuffed Quesadillas


We celebrated my sister's birthday at the SM San Lazaro Branch of The Aristocrat. Although we've had dinner here plenty of times before, it's only now that I realized how old this restaurant actually is--72 years old! Wow, that's as old as Lido! And here's something that's almost as old as the restaurant is...
The most famous Chicken BBQ in the whole archipelago.
You can not go to Aristocrat and not try their famous Chicken Barbecue! It's a travesty to do so! At only P186 for 3 pieces with java rice, you can't go wrong! This barbecue is their claim to fame, so much so that family squabbles in the Reyes Family (founding family of Aristocrat) spawnied such offshoots as Alex III, Reyes Barbecue and Serye boasting of the same Chicken BBQ formula.
To round up the feast
Traditional Pancit Canton--not exceptionally good, just traditionally ordered because noodles signify longevity in Chinese lore. I think it's a tad bit expensive at P294.
This is their version of the Bicol favorite, Laing. Laing is made up of taro leaves cooked in coconut milk and maybe garnished with either pork, fish or in this case, shrimp. It's actually one of my favorites. Though their version is pretty good, I won't go so far to say that theirs is anywhere near the best I've tasted. Not bad for P134.
Kare-kare. This popular Filipino dish is comprised of ox tripe, ox tail and if the the cook is generous, actual ox meat cooked along with various vegetables like string beans, eggplants, banana heart, and pechay in rich peanut sauce. It goes perfectly with Bagoong (shrimp paste). It's one of the more expensive dishes here at P300, but definitely a must try.
And last but definitely not the least, Lechon Kawali. This is deep fried pork belly--cooked just right to make the skin crispy and yet retain the juiciness of the meat. We enojyed it so much we ordered another serving. This cholesterol haven is just right at P246.
Good food, cozy ambiance and accommodating staff--all in all a satisfying meal with the entire family.


There's a place in southeast Minneapolis called Town Talk Diner and it was here that I was first introduced to pickled mustard eggs. On a summer evening (okay, afternoon) a few years ago I spotted a big glass jar at the back of the bar. Between sips of a gin fizz, I asked the bartender about the bulbous yellow contents of the mysterious container. His answer was simple: "Ya want one?" "Sure," I said. "They're pickled mustard eggs," he added eventually. "A classic gin-soaker."
My friend Jessica had a Prohibition-themed birthday party recently and I decided that it was a great reason (excuse) to try my hand at making this culinary oddity. They're delicious in the way that dry vermouth is--a stodgily effective way to temper the spirits.
Recipe for Pickled Mustard Eggs:
dozen hard-boiled eggs
100g jar of Colman's mustard (preferred)
2 medium yellow onions, chopped
1 bulb fennel, chopped
3c white vinegar
3c cold water
cupped palm of black peppercorns
cupped palm of salt
dozen whole cloves
1 tsp tumeric (optional, really)
1) Hard-boil the eggs: place the eggs in a big pot and cover them with water that reaches a couple of inches over their heads. Bring the covered pot to a boil. Once the water's got a nice bubble going, turn off the heat and let the eggs hang out in the covered pot for 12 minutes. After 12 minutes, move the pot to the sink and let the cold faucet run over the eggs until they're cool to the touch. Peel the eggs.
2) Add all of the remaining ingredients, save the mustard, to a sauce pan and bring to a boil. Reduce the hit a bit and let the mixture simmer until it stinks up your kitchen, about 10 minutes. Remove from the heat and stir in the mustard.
3) Let the pickling mixture cool for just a couple of minutes. Place the eggs in a tall plastic bin or giant glass jar (anything that has a lid or can be covered). Pour the pickling mixture over the eggs, cover, and place in the refrigerator.
4) Let the pickling brew stay in the refrigerator for at least 24 hours (but probably no more than 72 hours) before eating so the eggs are able to adequately soak up their surroundings.
5) Enjoy with a stiff cocktail and a few napkins.


Some people prefer to take a tour, others prefer to get lost in the middle of the city, but for you which is the best way?
Posts Tagged ‘travel’
Here a list of some different restaurants of ParisAngora
240, rue de Charenton, tel: 01 44 87 02 08, (M: Dugommier). Open each day except Sunday. Totally out of the way, but worth the schlep for their extraordinary lamb kabobs.
A La Biche au Bois
45, Av Ledru Rollin, tel: 01 43 43 34 38, (M: Gare de Lyon), about 2 blocks from the Gare de Lyon train station. Not fancy but a lot of fun, and great food. Order one of the fixed menus and save room for the cheese course. For starters, try to get through a gargantuan salade Perigordine, topped with a big chunk of foie gras. Many game dishes depending on the season. Closed weekends.
Au Trou Gascon
40, rue Tain, tel: 01 43 44 34 26, (M: Daumesnil). Gascon cooking, and here you can find a crisp confit of goose and other specialties of the southwest. Dessert should be a perfectly-thin slices of caramelized warm apple tart with flaky Gascon pastry. Somewhat of a splurge, but lunchtime features a fixed-price menu.
18, rue Jean-Nicot, tel: 01 53 59 96 96, (M: Invalides, or La Tour-Maubourg). Great tapas-style bar, more upscale than anything in Spain, with fabulous hams from wild acorn-fed pigs. For dessert, stop down the street at Poujaran bakery for an almond-scented financier.
109, rue Vieille du Temple, tel: 01 42 72 13 77, (M: St. Paul or St. Sébastian Froissart). Terrific crêpes and buckwheat galettes, right in the middle of the bustling Marais. Using organic buckwheat and Bordier butter, wash your meal down with sparkling apple cider or lait ribot; Breton buttermilk.
10, rue Belzunce, tel: 01 44 53 06 20, (M: Gare de Nord). During the winter, there’s a chalkboard with “hunters specials”, which features superbly fresh game. On my last visit, I had a mound of tiny scallops piled up in their shells, drizzles with luscious Brittany butter and herbs, then a succulent wild pigeon with foie gras, ending with an unfortunate chocolate soufflé with little flavor. Now I never leave without ending a meal with a classic Breton kouign aman which oozes and butter and caramel from every delectable crusty layer. Reservations essential.
Cuisine de Bar
8, rue Cherche-Midi, tel: 01 45 48 45 69, (M: Sevres-Babylon). Open-faced tartines, or sandwiches, served on pain Poîlane, the famed bakery next door. I am addicted to the sardines and olive oil with crushed salt as well as the sliced chicken with garlic mayonnaise and capers. If the French had come up with the sushi-bar, it would be like this. No reservations.
62, rue de Seine, tel: 01 40 51 00 09, (M: Mabillon or Odeon). A favorite place to sit and have a lunch or dinner, grazing on the best Spanish hams, simple salads, and the best olives and wines from France, Italy, and Spain. Be sure to pick up a bag of Pimandes and chocolate-covered sauternes-soaked raisins, too.
25, rue Cail, tel: 01 42 05 44 04, (M: La Chapelle). The only Indian food I’ve ever liked. I go early since I love to explore the wondrous ethnic food markets in this lively, slightly-funky neighborhood before dinner.
La Rôtisserie du Beaujolais
19, quai de la Tournelle, tel: 01 43 54 17 47, (M: Sully Morland or Cardinale Lemoine). Spit-roasted meats spin continuously, at this Seine-side restaurant. Roasted game and chicken are good bets. Open Sunday.
L’As du Falafel
34, rue des Rosiers (M: St. Paul), closed Friday pm and Saturday. The best falafel anywhere! Join the crowd clamoring at the window while they prepare your falafel with lightning-fast speed. Certainly a dive, and definitely a must.
12, St. Germaine-des-Prés, tel: 01 44 07 23 66, (M: Maubert-Mutualité). Superb Moroccan food; think couscous and tagines. Not too fancy nor pricey considering the lovely tile work, good food, and gracious service just across from the fabulous Institute du Monde Arabe. Vegetarians will love the variety of seafood tagines when they’ve become tired of feeling short-changed by the meat-heavy menus in Paris.
70, rue Baudricourt, tel: 01 45 70 91 75, (M: Tolbiac or Maison Blanche). A favorite spot for Vietnamese food. Inexpensive and authentic, expect your find yourself jammed elbow-to-elbow with fellow diners. Closed Monday.
10, rue du Marche Saint-Honoré, (M: Tuilleries). Authentic Parisian wine bar and a great place for a rustic lunch or simple sandwich at the counter, washed down with a glass (or two) of wine. I like to stop in late afternoon for a sip or two, accompanied with a most generous plate of their good charcuterie.
3, rue Sainte Beuve, tel: 01 45 49 10 40, (M: Notre Dame-des-Champs). Compact restaurant serving excellent cuisine traditionnelle, using the freshest of ingredients.
19, place des Vosges, tel: 01 42 78 44 64, (M: Bastille). Open for breakfast, lunch and dinner everyday, this is a great spot to sit under the arches of the gorgeous place des Vosges. Standard French fare (the fixed menu is your best bet), generous salads, and Berthillon ice cream. No reservations or credit cards.


Recent research suggests that we should actually be getting 10 portions of fruit and veg a day rather than the previous guideline of 5 a day. But how on earth do we fit 10 portions into and around our meals?
Firstly, while good quality protein is vital to the diet, the majority of your plate at every meal should be taken up by vegetables. There’s a whole world of plant-based options out there waiting to be explored, and not leaning on your default vegetable “sides” will add some colour and interest to the proceedings. The same goes for fruit – but with fructose being essentially sugar (even if it is natural), we’re going to focus on veggies.
The aim here is to get creative and make vegetables the main event. Stock up on dressings (we like Middle Eastern Zhug and Harissa to give things a kick), fresh herbs (think mint, parsley, coriander and thyme), spices, and toasted seeds which all provide variety in texture and flavour. You’ll be coming up with your own twist on things in no time but to get you started, here are 10 delicious ways of upping your intake:
Eat them as a snack or make them the stars of your main meals. Courgette fritters and broccoli fritters are great for getting your greens but we love this recipe for celeriac rosti which makes a hearty breakfast or lunch.
These are perfect for adding to meals or snacks for a natural boost of probiotics. Amelia Freer’s simple sauerkraut recipe gets our vote – make a big batch and simply leave to ferment in the fridge, eating whenever needed.
Instead of snacking on something sugary when you get that mid-afternoon slump, slice up some radishes or some purple-sprouting broccoli spears and dip them into hummus. You’ll keep your blood sugar stable and be stocking up on vitamins too.
Bulk out a green salad with roasted beetroot or butternut squash seasoned with thyme, and marinated artichoke. Purple-hued veg is rich in antioxidants, orange veg is bursting with beta-carotene (which the body converts to vitamin A), and artichokes are full of fibre.
Instead of toast
The Hemsley sisters’ “Quicker Than Toast Courgette Salad” is perfect when you’re peckish. It really is quick and easy, and most importantly delicious. If you want a change of texture, instead of grating the courgette, you could use a vegetable peeler to create long ribbons.
A fantastic way of getting more veg into your diet and as a bonus, it’s easy to digest. Why not ditch the coffee in your flask and replace with energy-boosting soup instead? Amelia Freer’s Superfood Soup is reassuringly green with kale and celery, to be enjoyed as starter, side or snack.
We had to get courgetti in there somewhere! But even more surprising is how closely the texture of cauliflower bolognese resembles mince meat. We’re not going to pretend it’s the same thing but it’s mighty tasty in its own right.
The idea of a veggie burger may make your heart sink if you’re a devoted meat eater but the consistency and robust flavours of this one makes it a winner. Portobello mushrooms, brown rice and cannellini beans all contribute to a thoroughly modern take on this classic.
Swiss chard is an under-used dark green leafy veg rich in vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fibre. Pack a nutritional punch with a Swiss chard lasagne.
Yes you really can make a pizza crust from cauliflower! With only six ingredients you can whip up your base before topping with homemade tomato sauce and an array of veggies.
Article elemis.com June 17


This spring, guests in Viking Line’s à la carte restaurants will be able to taste a special menu created by Johan Kurkela, who won the honour of Chef of the Year 2023. The wines on the menu were chosen by Kirsi Seppänen, who was named Server of the Year.
The special menu being served in Viking Line’s à la carte restaurants until mid-May demonstrates the winning philosophy of Johan Kurkelas, Chef of the Year 2023. The special menu starts off with ox tongue on toast in a mushroom mayonnaise and continues with braised skrei (Norwegian cod) with toasted kombu and then duck breast with caramelised onions. For dessert, blackcurrant sorbet with candied beetroot is served as an interesting palate tickler.
The wines for the Chef of the Year menu were selected by Kirsi Seppänen, who won the honour of Server of the Year 2023. She was also previously named Sommelier of the Year.
“We gave Johan and Kirsi free rein. When we got the proposed menu, we tested it with the recommended wines and didn’t want to change anything. It was, quite simply, a perfect match,” says Viking Line’s Restaurant Manager, Janne Lindholm.
Johan Kurkela, 27, is one of Finland’s most talented young chefs. He currently works as product development manager at the Helsinki restaurant Grön. Last year, Kurkela also represented Finland in the international Bocuse d’Or culinary competition, where he made the finals and ended up in sixth place.
“I developed Viking Line’s menu based on sustainably produced ingredients that I personally like. My choices were strongly driven by seasonality. This menu adds lustre to a spring cruise, offering a bit of luxury in the form of food and drinks – I really hope all of Viking Line’s passengers will enjoy it,” says Johan Kurkela.
Viking Line has worked in partnership with the organization behind the Chef of the Year and Server of the Year competition since 2018. The semi-finals in this year’s contest will kick off on Viking Glory in April.
“For us, it’s a question of honour to take part in and develop Finnish food culture and showcase talented Finnish food professionals. Our Chef of the Year collaboration is inspiring for our staff, provides variety for our guests and further raises the standards in our restaurants. I think we drive the entire industry forward through this collaboration,” says Janne Lindholm.
The Chef of the Year menu will be served March 19-May 12 on board Viking Glory, Viking Grace, Viking Gabriella and Viking Cinderella. The menu costs 64 euros and the wine package costs 35 euros.
Chef of the Year menu on board Viking Line’s vessels, March 19–May 12
- Beef tongue, mushroom mayonnaise with marinated mushrooms and crispy ramson
12 cl La Spinetta Rosé di Casanova, Tuscany, Italy
- Braised skrei, toasted kombu, mussel foam and vendace roe
12 cl Domaine Larande Chablis Saint Martin, Burgundy, France
- Roasted duck breast, caramelised onions and madeira sauce
16 cl Knipser Kalkmergel Spätburgunder, Pfalz, Germany
- Blackcurrant sorbet, candied beetroot, rose meringue and liquorice
8 cl Ainoa Vaapukka, Hollola, Finland
For further information:
Janne Lindholm, Restaurant Manager
[email protected], tel. +358 400 744 806
Johanna Boijer-Svahnström, Senior Vice President, Corporate Communications
[email protected], tel. +358 18 270 00
Christa Grönlund, Press and PR Manager
[email protected], tel. +358 9 123 51


Almond - Venosta Valley Apricot cake
Ingredients175 g sugar
210 g butter
Tonka bean abrasion
pinch of salt
4 eggs from happy chicken
150 g sifted wheat flour
50 g cornstarch sifted
10 g baking powder
50 g almond flour
Alsoapprox. 16 pieces of apricots (650 g seeded)
PreparationLine baking tray with baking paper (30 x 25 cm size)
BakingCirculating air 55 minutes 160 ° C
ProductionMix the wheat flour with the cornstarch, the baking powder and the almond flour.
Mix the butter with the sugar and the flavours in a food processor until it’s creamy. Add the eggs and then add the flour mixture.
Put the halved Venosta Valley apricots on the cake and garnish with some cinnamon sugar and flaked almonds.
Afterwards bake in the oven and test them with chopsticks.


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Where refreshment meets innovation
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Our mission is to create next level drinks that unlock happiness and help people lead healthier lives.
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FREE from White Sugar or Artificial Sweeteners
FREE from Artificial Colouring and Flavouring
FREE from Preservatives
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We also offer a large range of exotic drinks inspired by our worldly travels.
Natural Coconut Series
Exotic Cococane Series
Handcrafted Lemonade Series
Luxury Lychee Series
Signature Fruit Juice Series
Best sugarcane juice ever had in Brisbane! Amiable staff with best quality products.


Meals on the train
In addition to the domestic eggs and chicken, you can have a delicious meal in a dining car — a special car that provides meals for passengers. This is the kitchen on wheels. Here you will find both hot dishes and packaged, ready-to-eat food.
The dining car is open the whole day with two half-hour breaks, but 30 minutes before closing, they stop accepting orders for cooking.
There is a buffet in the Intercity trains. With a certain periodicity, the waiters carry snacks on the cart on the whole train, they also take the order from the menu and bring it after cooking.


Convenience often reigns supreme, so teaching kids to cook might seem like a lost art. However, the benefits are practically countless: it fosters a sense of accomplishment, teaches essential life skills, offers opportunities for them to learn math and basic nutrition, ensures that everyone gets to enjoy delicious meals together – and it’s fun! Here are 22 recipes that are not only easy for kids to make on their own, but also promote independence and culinary creativity. Of course, have an adult determine which recipes are age appropriate for the young’uns in question.
Nachos are the perfect introductory dish for young chefs. All they need is a microwave-safe container, some corn chips, shredded cheese, and toppings of their choice. After loading up the chips with cheese, a quick zap in the microwave results in a gooey, satisfying snack. They can customize their nachos with jarred salsa, sour cream, or guacamole for added flavor. Here is a recipe idea.
2. Birthday Cake Bliss Balls
Bliss balls, also known as energy bites, are a delightful no-bake treat that kids can easily assemble. By following a simple recipe and rolling the mixture into bite-sized balls, they get to exercise their reading and measuring skills while having fun in the kitchen. Adding colorful rainbow sprinkles adds a touch of joy to these nutritious snacks. Get the recipe.
3. Tortilla Pizza
For a quick and customizable meal, kids can try their hand at making tortilla pizza. With just a few basic ingredients like tortillas, pizza sauce, cheese (and pepperoni, if desired) they can create their personalized pizzas. This recipe allows them to practice spreading sauce, sprinkling cheese, and experimenting with different toppings like mushrooms or olives. If your family likes polenta, you can also use prepared polenta rolls to make mini pizzas.
4. Scrambled Eggs
Scrambled eggs are a classic breakfast option that requires minimal ingredients and effort. Kids can crack eggs, whisk them, and cook them in a skillet over low heat until fluffy. They can also add cheese, veggies, or meats to customize their scramble. This dish not only provides a protein-packed meal but also teaches valuable cooking techniques. Eggs are high protein and great snack food. Teach kids to make Hard Boiled Eggs, too.
5. Crunchy Breakfast Tacos
Now that the kids have mastered scrambled eggs, buy some crisp taco shells and all they have to do is load them up with the eggs, add some optional chopped veggies, dollop with salsa and shredded cheese.
6. Grilled Cheese Sandwich
A grilled cheese sandwich is a comforting lunch option that children can easily master. By buttering bread, layering cheese slices, and grilling them in a skillet, they can achieve gooey perfection. Encourage experimentation by trying different bread types and fillings like tomatoes or bacon for added flavor and texture. Older kids can try making tomato soup, cutting grilled cheese into squares, and using them as grilled cheese croutons – in the soup!
7. Spaghetti & Meatballs
Spaghetti and meatballs is a beloved dinner choice that kids can prepare with minimal supervision. By boiling pasta, heating jarred sauce, and warming frozen meatballs, they can assemble a satisfying meal. For an extra challenge, they can try making homemade meatballs or enhancing the sauce with fresh herbs and cheese. Here is a recipe, if they want to try from-scratch.
8. Yogurt Parfait
Yogurt parfait is a versatile snack or dessert that allows for endless creativity. Kids can layer yogurt, fruit, and granola in a glass or bowl to create visually appealing treats. Encourage them to experiment with different flavors and toppings like nuts, seeds, or honey for added crunch and sweetness. Overnight oats is another way to go.
9. Healthy Chocolate Peanut Butter Smoothie
There are so many reasons to love this healthy chocolate peanut butter smoothie. The texture is thick and creamy (thanks to a secret ingredient); the flavor rich and chocolate-y; the prep easy; and the ingredients nutritious. One sip and you’ll find yourself making this chocolate banana smoothie morning after morning. Get the recipe.
10. Taco In A Bag
Taco in a bag is a fun and portable twist on traditional tacos that kids will love assembling. By cooking ground beef with taco seasoning and serving it in individual bags of tortilla chips, they can enjoy a mess-free meal. Encourage creativity by offering a variety of toppings like lettuce, cheese, and salsa. This is known as “Frito Pie In A Bag” if you use those chips. Get the recipe.
11. Caprese Skewers
Mini mozzarella balls, cherry tomatoes and fresh basil threaded onto skewers are fancy, tasty and fun to make. Drizzle with homemade or bottled balsamic dressing.
12. Cream Cheese Veggie Pinwheels
These vegan cream cheese pinwheels are the perfect addition to any back to school lunch box or breakfast table. The cream cheese gives it a creamy, rich texture that perfectly complements the crunchy vegetables. Get the recipe.
13. Homemade Acai Bowl Recipe
If kids are old enough to use a blender, then can whip up Homemade Acai Bowls, which can be whipped up in 5 minutes! Get the recipe.
14. Snack Trays
Kids love to snack and nibble. Snack trays are infinitely variable! Get the guide.
15. Peanut Butter Dip
Peanut butter, Greek yogurt, honey, and flax seeds for an extra boost of nutrition combine for an easy, creamy dip for fruit – and even pretzels! Get the recipe.
16. 3-Ingredient Banana Peanut Butter Oatmeal Cookies
These delicious 3-ingredient banana peanut butter oatmeal cookies are perfect for kids that are old enough to preheat and use the oven. They are a simple, healthy, and delicious alternative to traditional cookies, using only plant-based ingredients. Versatile too, so you can add your favorite mix-ins for the perfect quick snack or on-the-go breakfast! Get the recipe.
17. Easy Pink Limeade
My kids have been making this on their own for several years. Cutting the lime is the one part that needs supervision when they’re little. Adults love this too; it is perfect on blistering hot days. Raspberries create the pink color! Get the recipe.
18. Microwave Lemon Blueberry Mug Cake
A microwave mug cake is a quick and indulgent dessert that kids can make with ease. This recipe uses stevia, but has options for other sweeteners. It combines egg, coconut milk, and almond meal along with lots of lemony flavor and fresh blueberries. Get the recipe.
19. Healthy Breakfast Banana Split with Berries
Banana and fresh berries makes an easy no cook breakfast which is a nutritious alternative to a smoothie bowl. This bright and colorful dish is easy to assemble and no cooking is required! Get the recipe.
20. Easy Microwave Brownie in a Mug
This easy microwave brownie in a mug is a quick, easy, and delicious dessert that cooks up in just 1 minute with pantry staples. Even small kids can make it in one bowl without a mixer. It’s a rich, fudgy, decadent, vegan dessert for one person! Get the recipe.
21. 2 Minute Microwave Pizza In A Mug
Learn how to make my quick and easy individual pizza in a mug in just 2 minutes in the microwave. We add pepperoni and cheese but you can add any toppings you’d like. Kids can make this recipe without help – it’s that simple! Get the recipe.
22. Frozen Chocolate Covered Bananas
These healthy and easy chocolate covered frozen banana pops are the best summer treat with only 4 ingredients! Frozen bananas are a fun dessert to have on warm days because they’re simple & refreshing – the perfect cool and creamy treat. Kid-friendly and adult-approved! Get the recipe.
By empowering kids to cook with these 22 super easy recipes, we not only foster their independence and creativity but also instill a lifelong love of cooking and good food. Encourage them to explore new flavors, techniques, and ingredients, and watch as their culinary confidence grows with each delicious dish they create. Happy cooking!
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Light Bar is a great gr finger. 50 high in protein (about 30% protein).
Light Bar is a great gr finger. 50 high in protein (about 30% protein). Excellent, tasty, palatable is the ideal snack to calm the pangs of hunger without resorting to high-fat snacks and calories. Each bar 50 gr. It contains protein that includes PROTEIN CONCENTRATE MILK, CASEIN, lactalbumins HYDROLYZED WHEY PROTEIN ultrafiltered MILK.
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Light bar is rich in MCT FATS (10% of the mixture of oils and fats is made of these sources.)
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I found this recipe in one of the many food magazines I read, when I was looking for ideas for Thanksgiving last year. This is from Marcus Samuelsson (so you know it’s going to be good), from his own Thanksgiving menu.
While this is not what I would serve for that particular holiday (I’m more about the candied yams and (vegan) mac and cheese), I would serve it pretty much any other day of the year. It’s delicious and healthy, and my entire family, including the babies, love it. What makes this “Ethiopian” is the berbere seasoning, which you can find at many specialty food shops, and if you are in New York City, at places like Kalustyans (I found it at the NYC holiday market in Union Square). If you don’t have time to hunt it down, I’m sure this dish would be great with just the turmeric, or adding cumin or coriander in place of the berbere.
- 2 cups dried black-eyed peas
- 1 tsp salt, or to taste
- 4 tbsp unsalted vegan butter, or coconut oil
- 1 large red onion, minced
- 1 1/2 tbsp minced and peeled fresh ginger
- 3 garlic cloves, minced
- 1 habanero chile, seeded and minced (I leave this out since I feed this to our babies)
- 2 tsp berbere seasoning
- 1 tsp turmeric
- 3 medium tomatoes, chopped
- 1 cup coconut milk
- 1 cup vegetable broth
- 1-2 cups chopped spinach (or whatever green you have on hand, in the picture I used green peas because they were sitting in my fridge)
- 1/2 cup chopped cilantro
- 2 scallions, thinly sliced
- 1 1/2 cups millet
Cover the black-eyed peas with water in a large pot (no need to pre-soak them, just give them a good rinse) and bring to a boil. Simmer over low heat until tender, about 40 minutes. Add 1/2 tsp salt or to taste and let stand for a few minutes, then drain. These can be made a day in advance to save time.
On to the stew. Heat oil or butter over medium heat in a large saucepan, and add onion, garlic, ginger and chile. Cook until softened, about 10 minutes. Add the berbere seasoning and turmeric, and cook, stirring until fragrant, about 2 minutes. Add the tomatoes and cook for about five minutes. Stir in the coconut milk and broth and bring to a boil. Simmer over low heat, stirring occasionally for about 20 minutes. Add the spinach near the end so it just lightly cooks and wilts.
While the stew is cooking, prepare the millet – bring 3 cups of water to a boil, add millet, give it one stir and cover the pot, simmer over low heat until all the water is absorbed, about 20-25 minutes.
Add the black-eyed peas to the stew and cook for about 10 minutes more. Fold in cilantro and scallions.
Serve on a bed of millet. Enjoy!


LEAN, RICH IN PROTEIN, VITAMINS AND IRON
A UNIQUE AND NATURAL FLAVOUR
La Brisaola, at it’s known in local shops in Valchiavenna to distinguish it from alternatives, has a long and illustrious history: as early as the 1400’s there are reports of the production of a “carne salada” or salted meat, whose very name originates from “brisa”, the highly-salted bovine gland.
And still today the very same artisan methods are adopted, age-old and secret, to best preserve the cuts of meat: salt, seasonings, mountain herbs and wine. A prodigious passion and love for a traditional product rich in flavours, and perfect for your daily dietary intake.
La Brisaola dei Crotti is CE Marked, GLUTEN AND LACTOSE FREE.
It has received UNI EN ISO 9001:2008 certification, the IFS - International Food Standard and the BRC-GSFS Global Standard For Food Safety.
It is included in the Handbook of the AIC – the Italian Celiac Association at the standard HLL 02 of the “Technical specification for the certification of Halal conformity to food products”.
#1 SCRUPULOUS SELECTION
#2 SALTING BY CRAFT MASTERS
We seek out the very finest cuts of Italian beef from animals reared in the wild.
Every part is sprinkled with a secret mixture of salt, pepper, mountain herbs and wine.
It is then massaged several times a day for an appropriate absorption of all the seasonings.
#3 MATURATION IN THE CROTTI
With the natural ventilation of the Crotti in Valchiavenna, courtesy of il Sorèl, the meat dries and matures taking on a burnished colour way beyond a typical development, synonymous with a unique, natural and quality product.
DIRECT TO YOUR TABLE
THE TASTE OF VALCHIAVENNA
FOR ALL PALATES
It presents itself to the nose with refined aromas, but with a decidedly soft and delicate consistency.
Strikingly red in colour, thanks to the meticulous maturation of between 4 and 7 weeks. Ideal for carpaccio, salads or indeed completely natural.
FOR CONNOISSEURS ALIKE
Exquisite harmonies of spices and natural flavours masterfully balanced. A lengthy seasoning (more than 8 weeks) delivers la Riserva a genuine product of “meditation”.
Suitable for accompanying mature cheeses on mixed platters, first courses or quite simply on its own.
AN ORIGINAL TASTE
With its unmistakable flavour and colour, thanks to its very particular smoking using pine wood, La Preziosa offers a highly-original taste experience.
Suitable for accompanying mature cheeses, first courses or simply by itself.
FOR ALL OCCASIONS
Small in size, perfect to be cut informally with a knife before a meal or for rounding off a convivial evening in the best possible fashion.
Product of a lengthy maturation, and having strong and decisive flavours.
BRISAOLA DEI CROTTI DI EFFEEMMEA SRLS
Via F. Dolzino 71- 23022 Chiavenna (SO)
T +39 351 5854212 firstname.lastname@example.org
CODICE SDI FATTURAZIONE: W7YVJK9
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Sharing our passion
Come discover Oliver's, a farm to table eatery
Our goal is for you to feel good about what you eat. All of our ingredients are carefully sourced from organic and fair trade suppliers. Always using the best the seasons have to offer.
and... we source locally
Many of our ingredients such as fruits, vegetables, meats, cheese and honey come from local farms. At Oliver's our food is never mass produced, instead it is made with care by hand in small batches. We strive for a high standard of quality, reflected in all of our organic food.
Just One More
WE love chocolate. YOU love chocolate. Perhaps it's time we meet. Say hello to our chocolate bar and allow us to share our love of chocolate. Did we mention chocolate?
Worth the Trip
You can find our kitchen centralized in the charming town of Winthrop Washington. We invite you to visit our scenic destination in northern / central Washington near the Canadian border.