We all get period symptoms - the cramps, the fatigue, feeling bloated, etc. However, you don't have to dread it and be in misery for one week each month. We've created a "Menstrual Menu" of sorts to help you eat your way to a better period!
Steer clear of foods that are triggers for migraines. These vary from person to person, and may include chocolate (I know, sorry guys), monosodium glutamate (MSG), processed meats with nitrates, dried fruits with sulfites, aged cheese, alcohol and red wine and caffeine.
To help prevent migraines, begin avoiding these triggers two days before your period begins. However, avoiding migraines doesn’t mean avoiding food – you just need to eat the right ones. You want to focus on food that is rich in magnesium.
Banana Wheat Muffins
- 1 1/3 cups all-purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mayonnaise
- 3/4 cup sugar
- 1 cup mashed ripe bananas
- In a bowl, combine the flours, baking soda and salt. In another bowl, combine mayonnaise, sugar, and bananas
- Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
Make a big batch of these yummy muffins in the beginning of the week and then you’ll have more free time in the morning. Plus, they are perfect for on the go – you know, those mornings when your hair and makeup go wrong and you need to start all over again, it happens to all of us.
Spinach is chock-full of nutrients that are essential for helping our bodies perform at their peak. Not only is spinach one of the most iron-dense food sources on earth, it's also extremely rich in magnesium and potassium and is an excellent source of energy-supporting B-vitamins. Here is an amazing spread that you can make to go on anything from toasted bread to pasta.
Spinach and Macadamia Pesto
- 1 ½ cups baby spinach
- 1/3 cup roughly chopped dry-roasted macadamia nuts
- 2 garlic cloves, chopped
- ½ cup olive oil
- 1/3 cup finely grated parmesan cheese
- Process spinach, macadamias and garlic, scraping down sides occasionally until it is all-smooth.
- While the motor is still running, add oil in very slowly in a steady stream
- Transfer to a bowl, add parmesan and a dash of salt and pepper – voila!
That Bloated Feeling
It seems counterintuitive to conquer menstrual bloating with fiber, which is known to fill you up, but high-fiber veggies can actually ease bloating. Their high water content help push things along and rid the puffiness, gas and discomfort. Stay away from salty and high-sodium foods, which have the opposite effect of what you're looking for. That bag of chips will only prolong your swollen suffering.
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 2 tomatoes, chopped
- 2 cans kidney beans, drained
- 1 can black beans, drained
- ½ medium onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- ½ tablespoon garlic powder
- ½ tablespoon ground cumin
- 1 pinch ground black pepper
- Heat the oil in a skillet over medium heat. Place the turkey in the skillet and cook it until it is golden brown – don’t forget to drain it!
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- Cover and cook for 8 hours on Low or for 4 hours on High.
I’m a huge fan of “set it & forget it recipes.” Just set it before you go to sleep and when you wake up, you have a meal to take in for your lunch break!
You hear it everywhere, but drinking enough water can solve so many problems on its own. Hydrating can prevent acne, keep away cramps, and can especially help with bloating. If you’re getting enough water, your body won’t retain liquids, keeping you comfortable. Stock up on your favorite water-based foods like celery, cucumbers, watermelon and berries – you can even throw them all into a salad like the one below!
Taste of Summer Salad
- 1 cup of kale
- 1 cup of carrots
- 1 cup of edamame
- 1 squeeze of fresh lemon juice
- Remove the ribs from the kale, chop it up and massage it a little (no, I’m not kidding – it softens it)
- Cut up some cucumbers, watermelon and strawberries
- Toss a handful of sunflower seeds and another handful of blueberries on top
- Give a good squeeze of half a lemon
- Dig in to the freshest salad you’ve ever tasted
This salad couldn’t be easier to make and is so quick to throw together for a picnic or party!
A Case of the Blues
If your period also brings a case of the blues along monthly, add a dose of omega-3s. These little fatty acids can also boost your mood. In fact, research from Harvard-affiliated McLean Hospital found that omega-3s are so powerful that they may even function like an antidepressant. Keep in mind that you might want to steer clear of cocktails if you're feeling like a downer, as alcohol acts as a depressant and may exacerbate your feelings of sadness.
Mussels from South of the Border
- 1/3 cup diced Spanish chorizo
- 1 small plum tomato, diced
- 2 tablespoons chopped canned green chiles, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground pepper
- 2 pounds mussels, scrubbed and debearded if necessary (see Tip)
- 1/4 cup chopped fresh cilantro
- Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Increase heat to medium-high, and bring to a boil, scraping up any browned bits.
- Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.
If this is your first time cooking muscles, don’t worry it’s pretty simple. To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard, too).
Let us know how the recipes go! We would love to see pictures, just tag us in your photo @corawomen and use #fearlessperiod in the caption.


Sweetkiwi stands apart as more than just another frozen yogurt brand; its story of passion and innovation runs deep. Established by visionary entrepreneur Ehime Eigbe in 2011, Sweetkiwi has revolutionized what it means to indulge in frozen desserts – driven by Eigbe’s dedication to health and quality, she created an outstanding brand which stands out in an otherwise mundane marketplace.
What Has Been Happened During Sweetkiwi’s Shark Tank Episode?
Sweetkiwi made waves during Shark Tank Season 14 Episode 16. Known for their natural and nutritional approach to frozen yogurt, they sought an investment of $250,000 in exchange for a 5% equity stake that valued their business at a whopping $5 Million! Such confidence shows in both product quality as well as business model innovation.
How did Sweetkiwi Fair in Negotiations?
Sweetkiwi held an exciting negotiation session with Shark Robert Herjavec before striking a deal for investment of $250,000. Robert saw potential in Sweetkiwi, agreeing to invest 16% equity stake for that sum – upholding Eigbe’s initial valuation set out as part of this agreement. His investment marked an exciting new era for Sweetkiwi’s expansion and growth plans.
What Sets Sweetkiwi Yogurt Apart?
Sweetkiwi stands out for their commitment to both taste and health, offering frozen yogurt that not only delights your senses but is actually made up of nutritious ingredients containing proteins, fiber, probiotics and immune-enhancing superfoods for those interested in healthier indulgence. Furthermore, using fresh milk along with various superfood flavors adds something extra unique and special.
Where Can You Purchase Sweetkiwi Products?
Sweetkiwi products have expanded across the US market thanks to a deal with Shark Tank. Now more consumers can experience its unique combination of taste and health offered by Sweetkiwi!
How is Sweetkiwi Priced? In Sweetkiwi’s pricing strategy, affordability meets quality: its prices range between $38.99 to $58.99 so as to provide premium product that is accessible across consumers without breaking their budgets. This commitment to providing nutritious desserts without exceeding consumer budget is evident through their affordable offering of sweet treats from Sweetkiwi.
What Does Sweetkiwi Have Plan for Its Future?
Sweetkiwi’s impressive Shark Tank appearance and subsequent partnership agreement with Robert Herjavec is setting it on an incredible growth and innovation path. Thanks to increased capital and business expertise, Sweetkiwi plans on increasing its market reach while creating exciting new flavors, product offerings and perhaps even product lines of its own! Their journey serves as an inspirational example of how committing to quality and health can lead to success within an otherwise competitive food industry.
Sweetkiwi’s story on Shark Tank stands as proof of the power of strong branding, quality products, and smart business decisions. From humble beginnings in 2011 until their triumphant appearance as investors on the show in 2017, Sweetkiwi proved that with innovation, health consciousness, and business acumen combined together – success can indeed be attained! As Sweetkiwi continues its expansion and evolution in the frozen dessert market – keep an eye out!
Ehime Eigbe and Sweetkiwi have not just produced an innovative frozen dessert product; they have launched an important health-forward movement. Their story serves as an inspiring lesson: dedication, innovation and consumer health are essential ingredients of success – something any fan of Shark Tank should find both inspiring and motivating. Whether or not you love frozen yogurt yourself, Sweetkiwi’s tale makes for compelling reading – something everyone from fans of frozen yogurt lovers to entrepreneurs should admire and learn from!


Keep some canned fruit in your freezer and you can whip up this refreshing and fruity slush in a snap.
2 cans of fruit packed in heavy syrup (peaches and pineapple work especially well)
Seal the canned fruit in a zip-lock bag and place the bag in the freezer.
When the kids are hot and thirsty, submerge the bag in a bowl of hot tap water until the fruit is slightly thawed (about a minute).
Pour the syrup into a food processor and slide the frozen fruit onto a cutting board. Chop the fruit into small chunks and put them in the food processor. Blend the fruit and syrup until smooth, from 30 seconds to 2 1/2 minutes, depending on the type of fruit. Serve immediately. Makes 4 half-cup servings.


Red Punch Mix
The rich spices in this Caribbean style ‘fruit punch’ are perfect when poured over or shaken with ice. A refreshing drink made complex but served so easy.
INGREDIENTS: Sugar/Glucose-Fructose, Natural And Artificial Flavor, Sodium Citrate, Citric Acid, Carbonated Water, Pineapple, Lime, Orange, Ginger, Cane Sugar, Brown Sugar, Granulated, Almond & Vanilla Extract.
* Do not consume if you have celiac disease or other allergies.
KEEP REFRIGERATED -SHAKE WELL – SERVE ON ICE


John F Martin and Sons is a fourth-generation, family-owned company that prides itself on producing only the finest meat and cheese products. Their favorites include smoked bacon, smoked turkey bacon, scrapple, deli cheeses, cream cheese, spiral carved hams, bone in hams, boneless hams, ham slices, deli meats, roast beef, turkey, chicken, kielbasa, and much more!
John F Martin’s original plant is in Stevens, PA. With more customers asking for more of their delicious foods, JFM purchased the former Valley Forge Flag Company building in Womelsdorf, PA. The building was not tall enough, so the roof was raised by 7′ in some areas and 17′ in others! In July 2013, Scenic Ridge started renovations to convert the building into a 190,000 square foot pork and turkey bacon manufacturing plant. JFM moved in and began making bacon in April 2014, less than 10 months later! We converted another large dry-storage space into cold storage in 2016, and completed another major plant expansion in 2021.
Scenic Ridge installed truckloads of insulated metal panels, poured all the concrete floors and curbs, and fabricated and erected the structural steel. This facility now has over 100,000 square feet of cold storage, many rooms dedicated to bacon processing, ten loading docks with vertical levelers, a two-story office space, mechanical/refrigeration rooms, and space for the maintenance team to work and store equipment and parts.


Natural, nutritional, and yummy are probably what you most likely look for when choosing baby formula for your infant or toddler – but what about organic? It’s often easy to forget that most baby formula is made with ingredients that come from large-scale commercial farms and are subject to the same health risks that our “grown up” produce is. The key benefit of organic baby formula is the ingredients aren’t exposed to pesticides or damaging chemicals that can make their way into your child’s body. Your baby is getting 100% nutrition – nothing else. Now, these formulas differ from one to another – some taste better, some are easier to digest, some have enhancements, but choosing the best organic baby formula for your infant doesn’t have to be a difficult choice. Below are organic formula choices your baby will love every mouthful of.
Delicious and wholesome, here’s an organic formula that’s known to make babies smile. Happy Baby is a mom-operated organic food company started by a mom (on Mother’s Day) who wanted trustworthy, well sourced ingredients available to babies. Their Organic Instant Formula made from dairy that’s sourced from 100% certified organic free-range cows. This stage 1 formula offers all the nutrition and nourishment your baby needs in the first year of life. Designed to have a nutritional composition similar to breast milk, it contains vital vitamins, minerals, and probiotics that contribute to the growth and health of your child.
Your infant is sure to relish the so yum taste of this organic baby food. Tasty and healthy, it contains all the natural goodness of nature. It meets every nutritional requirement of your little one, the calories, the key minerals and vitamins and essential macronutrients all go into its making. This formula resembles breast milk very closely and is both nourishing and easy to digest. This organic choice contains iron and milk from cows raised on organic farms fed on a nourishing diet of organic grass, hay and grains and these are not exposed to pesticides at any stage. This means better for health any way you look at it. There’s no added corn syrup in it, and contains ARA and DHA, which are present in breast milk, and contribute to healthy eyes and brain health. The prebiotics fiber in it boosts your infant’s immunity and this easily digestible formula adds to your baby’s comfort and well-being.
Reputed for being one of the best organic baby formula, this is a prime choice for each and every feed time. It contains everything that’s needed to boost your baby’s transition from infant to toddlerhood. What’s more your baby will love how good it tastes. More than 100 years of pediatric expertise and nutrition science back the formula for this organic option. This makes it a top pick for health, complete nutrition and brain nourishment. This baby food contains 17 mg of DHA for every 100 calories, which contributes to rapid brain development of your infant. It also has a blend of 30 nutrients and prebiotics that are beneficial and support your baby’s immune system. The ingredients are not genetically engineered, making it an all-natural, premium choice for your bundle of joy.
Baby’s Only is very strict with what they allow into their products. In fact, they have created a pledge to only allow pure, natural ingredients in their products. No GMOs, no chemicals, no bad stuff. Their instant formula provides the right proportions of proteins, carbohydrates vitamins, and contains essential fats that are present in breast milk. A great choice for all babies, it works wonders for infants with feeding difficulties and food sensitivities. It’s no surprise Baby’s Only has been rated the number one safest infant formula based on a comprehensive study of over 500 baby formulas! Talk about peace of mind!
Happy coos are in store for you when you feed your infant this organic food. Made from milk from cows that breathe fresh air on farms in Ireland’s countryside and are fed on nutrient rich, free-of-chemicals grass, it’s free from antibiotics and artificial growth hormones. No genetically engineered ingredients are in it. Additionally, 18 vital nutrients are included; it has probiotics for easy digestion and DHA for brain development and health. Here’s an organic formula that has everything your baby needs nutritionally to grown up strong and healthy.
Studies have shown that instant baby formula can contain ingredients such as arsenic, lead, and BPA, an inadvertent consequence of
Organic formula is a healthier choice; there are no harmful chemicals in its ingredients that can be detrimental to health in the long run. When you choose an organic option for feeding your newborn, each meal is a more natural choice, as the nutrition is more balanced and complete. As ingredients are beneficial for health, every meal is more natural, wholesome and healthier.


Springtime Pizza with Chipotle Romesco, Eggs, and Shaved Asparagus Salad
This is a great cold salad dish with little preparation time. It has a Greek flair to it and is delicious. I always come home with an empty dish. The key to it is using fresh tomatoes if you have them. Hope you enjoy it as much as we have.
Toss a cool summer salad with lots of chopped tomatoes, bell peppers, onion, cucumber, Cheddar cheese and Italian seasoning. Mix in cooked pasta, then blanket with Italian-style salad dressing. Chill thoroughly before serving.
Broccoli Salad with Bacon
Maple roasted butternut squash quinoa harvest salad
(via Kale Salad with Brown Butter Breadcrumbs Earthy Feast)
Mango Avocado Taquitos Salad Bowl
Barbecued Seafood Salad with Garlicky Greek Yogurt Dressing Cafe Delites


We recommend Life’s Abundance All Life Stage Cat Food for dry food and Purinas Fancy Feast for wet food. The kittens are already transitioned to this food and should be able to eat it right away.
We use Scoop Away’s Complete Performance and it works great!
We recommend Purina’s FortiFlora about 4-7 times a week to help all around with the kittens digestive and immune system.
Sometimes the kitten will need to have their eyes cleaned out, we use Vetericyn Plus Antimicrobial eye wash to clean their eyes
While a normal water bowl should be fine, we use a water fountain and the cats & kittens love to drink from it.


Great meals can happen every night. All you need is Cardinal by your side.
Cardinal Meat Specialists Ltd. is a Canadian, family-owned company. For more than 80 years, our company has been dedicated to a "values" driven philosophy for doing business. Our products, both burger and fully cooked options, are made with the highest standards of quality, nutrition and value.
We focus on family values. At Cardinal Meats, we want to provide you with quick and easy meal ideas for your family, ones that are both nutritious and delicious, all the while worthy of your hard-earned dollars and priceless prep time. Not only that, our innovative technologies produce food safe products you can be confident serving to your family.
You have enough things complicating your life these days. Don’t let meal planning be one of them. Cardinal produces quality products to have on hand for everyday meals and special occasions.
Need some meal ideas? No problem. We’ve got you covered.
BRAMPTON, ON, May 28, 2018. Cardinal Meat Specialists Limited (Cardinal), a family owned, leading producer and marketer of fully cooked proteins and burgers, announced that it has acquired 100% interest in Ontario based D&S Meat Products Ltd., operating under The Elite Meat Company name.
The Elite Meat Company (Elite Meat) is a family owned and operated company famous for its commitment to family recipes and Canada’s best Peameal Bacon. It produces the only “All Canadian” and certified Gluten Free Peameal Bacon, from an old, traditional recipe, using only fresh Canadian pork. Elite Meat owns the number one food service position in Peameal Bacon across Canada.
The company also makes a wide range of excellent sausage products, including three varieties of all Canadian pure pork breakfast sausage, eight varieties of BBQ / Dinner sausage, and a variety of European specialty sausages and chevaps.
“The Elite Meat Company’s portfolio adds to Cardinal’s unique capabilities to serve its retail and food service customer base. This acquisition will not only expand our portfolio of products, it will also give us additional sausage capability and a solid platform in the breakfast day part,” said Mr. Brent Cator, President and Owner of Cardinal Meats Specialists. “With Dan Milanovic joining the Cardinal team, we will further enhance the depth of our protein platforms and customer base,” added Mr. Cator.
“I am thrilled to join Cardinal Meat Specialists where I have found a match in family values and approach to serving customers,” said Mr. Dan Milanovic, President & CEO of D&S Meat Products Ltd.. “My brother Sasha and I are very proud of our team, our culture and our products which have grown substantially since the company was started by my parents, Radovan & Luba Milanovic on Gerrard and Coxwell in the early 70s.
"I look forward to working with the team at Cardinal and its Customer base to help accelerate the Elite brands’ growth across Canada”, added Mr. Milanovic.
ABOUT CARDINAL MEATS SPECIALISTS LIMITED
Cardinal Meat Specialists has custom created a broad range of specialty products from burgers to fully cooked proteins servicing both retail and food service customers across Canada. The company’s roots trace to Jack Cator starting on the farm and then running butcher shops, followed by son Ralph who elevated the business to protein processing in the 60’s under the Cardinal name. Now under the stewardship of third generation Brent Cator, Cardinal Meat Specialists serves its customers with state- of-the-art technology to provide the safest, most consistent and of highest quality products possible.
For further information, please contact Brent Cator, President and CEO at (905) 459-4436 extension 245.
If you don’t live in Canada and you’ve never heard of peameal bacon, it’s easy to understand why. Peameal bacon is a type of bacon that’s been traditionally made only in Canada. And like a lot of different foods, it’s now finding its way to other parts of the world, including Canada’s southern neighbor and good friend, the United States.
“Peameal bacon, the real thing, is from Canada, eaten and loved by people all over the country,” says Dan Milanovic, the head of the Elite Meats brand for Cardinal Meat Specialists Ltd. “It’s a longtime Canadian tradition.” The company with the Elite Brand, which was run by Dan and his brother Sasha and based in Ajax, Ontario, has been the leader in making peameal bacon for foodservice across the country for a long time.
Back in May, Cardinal Meat Specialists, a large family-owned Safe Sous-Vide and Ground Beef Processor based in Brampton, Ontario, acquired Elite, a division of D&S Meat Products Ltd. “We’re bringing them into our company, and the Elite brand will grow and benefit from what we can do together,” says Brent Cator, 55, the third-generation owner and operator of Cardinal Meat Specialists Ltd. Both Cator and Milanovic feel the Elite Peameal Bacon can be sold in both foodservice and at retail. This will certainly be helped by the fact that breakfast has migrated to all parts of the day. Plus, the bacon can be used as toppings on many other different meats and sandwiches.
The bacon, also called back bacon sometimes, is a back bacon made from Canadian lean boneless pork loin, trimmed fine, wet cured and rolled in cornmeal. It is not smoked.
“The name ‘peameal bacon’ comes from the former practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas. That was done to extend shelf life,” Milanovic says. “But now it’s rolled in ground yellow cornmeal.” And peameal bacon is a uniquely Canadian bacon, unlike so-called “Canadian bacon,” which is not. “What you call ‘Canadian bacon’ we call formed ham,” Milanovic says. Canadian bacon is an American name for what’s more like ham, often served as part of Eggs Benedict, rather than the streaky cured and smoked strips of bacon that’s made from pig bellies, that most people in the US are used to. Canadian bacon is a smoked back bacon that’s popular in the US and isn’t Canadian at all.
He says the origins of peameal bacon go back to the mid-1800s, when the market for pork in Great Britain was very lucrative but shipping fresh pork there from Canada was risky. William Davies, who created peameal bacon at that time, found that by adding a salt cure and coating in a ground meal made at that time from yellow peas, it arrived safely. “The flies were kept off,” Milanovic says with a laugh.
Elite starts with fresh, Canadian pork loins delivered daily and never frozen. “We have very specific criteria for the selected fresh pork we use to make our Elite Peameal Bacon. We maintain a traditional process from our 40-year-old recipe, which has never been changed or altered from the original specifications,” Milanovic says. “Many competitors use frozen pork backs to start their peameal process, by tempering, processing and re-freezing for foodservice. We don’t.” He says the bacon has the lowest internal moisture levels, the lowest fat and sodium levels, the highest amount of protein, and is certified gluten-free. The bacon comes sliced or in pieces, peameal or peppercorn peameal bacon.
The company is a federally-inspected meat processing facility and has been HACCP-recognized since 2001. “My parents, Radovan and Luba Milanovic, started this with a small butcher shop in downtown Toronto in 1974,” Milanovic says. The company evolved from what became a successful, family retail meat business, growing four times in size. “We grew up helping and working with our parents and learning the meat business,” he says. In 1994, the two brothers opened D&S Meat Products Ltd., with Elite Meats as part of it, supplying both new and long-term customers with peameal bacon, sausage, pork cuts, ground and diced pork, beef, veal and lamb for further processors, retailers and foodservice distributors.
“We’ve also been involved in food contracts with the government, including the military, corrections departments, and HRI (hotels, restaurants and institutions,” he reports. Today, the Peameal Bacon brand, now part of Cardinal Meat Specialists, is called The Elite Meat Peameal Bacon Company, and is the leading maker of peameal bacon in Canada. With the two companies combined, now both raw protein and cooked products are on the plate.
While Canada is peameal bacon’s home and is an iconic national breakfast food there – “Peameal bacon is part of Canada’s heritage,” Milanovic says -- there is interest in the meat in United States – especially now that Elite Meats has joined forces with Cardinal Meat Specialists. “We do very targeted marketing and selling in the United States,” Cardinal Meat Specialists’ owner Cator says. He notes his company has a very deep relationship with Costco Canada, and Cator and Milanovic plan to expand their business more into the US. Once you sample peameal bacon, you won’t want to miss the great Canadian breakfast sandwich: peameal bacon, Canadian cheddar cheese, eggs, apple and a maple-mustard sauce between a warm, homemade maple biscuit. Breakfast doesn’t get any more Canadian than that.


I always find that coming into the warmer months, I am flicking through my recipe books - ear-tagging yummy recipes and trying to be new and creative for my family. So why don't we start to inspire and share recipes with each other?
E-mail me with your most favourite recipe (I am increasingly curious about these 'Porcupines') and I will be sure to blog about it....and hopefully MAKE IT TOO!!
So to kick it off, my delicious dinner from last night was Zucchini Slice and I am more than happy to report that my ever-so-fussy daughter ate it without a tantrum and Heath even called from the tractor to tell me how delicious it was. I actually made Macie some special 'cupcake' ones and placed the rest into a lamington tin. Seriously - the easiest dinner ever and absolutely perfect with a little salad!
Recipe handed down from my Mama
375g Zucchini (usually 2 big ones)
1 large Onion
3 rashers of bacon
1 cup grated chedder cheese
1 cup self-raising flour
1/2 cup oil
Salt & Pepper
Grate unpeeled zucchini coarsely (I use a little food processer that I have to make it quicker), finely chop onion (I throw this in the food processer too!) and finely chop bacon also. Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs - and then season with salt and pepper. Pour into well-greased pan (I use baking paper) and bake in moderate oven for 30 - 40 minutes until browned.
Serves 4 - 6.
|Apologies for the awful photo.....camera was obviously only impressed with the salad!|
So, if you feel like joining in on the fun - please feel free to e-mail me at firstname.lastname@example.org with your favourite recipe! In the meantime, I will share with you my creations and hopefully they will inspire you!
As for my recipe book collection.....I felt like I was lying to you giving you a photo of my neatly displayed books.....it's all a lie. This is the one cupboard in our kitchen that is without a door (more on that another day) so I have everything *cough* "neatly" (NOT) stacked on top of each other as I have no room anywhere else. Here is the uncropped version......and I didn't tidy it up beforehand.....can you tell?? ;)
|Jen - please don't have a panic attack seeing this - Jen is the Gundi version of Martha Stewart with the MOST organised kitchen I have ever seen!!!!|


Tuesday, April 14, 2009
Baby's first home made food
I know this is a simple task, but I am so proud of myself. I made my first batch of home made baby food. Devon was going pretty slowily through the store bought stuff at first, but he is now chowing through a couple of jars a day and I realized that this whole jars-of-ready-made-baby-food thing could get pricy. So I found a bag of peas in the freezer, steamed them, mashed them, added some water and voila .... baby peas. I will keep some fresh in the fridge for tomorrow, but the rest I will freeze. The tray is divided into 2 oz. compartments. You just freeze, pop them into a zip lock bag, thaw and eat. Now all I have to do is get him to eat them. I also did corn and I think that worked out even better as far as getting the right consistency goes. It was a really quick and easy process and I feel good knowing that I am giving baby D pure, fresh food. It is also a great way to easily expand his palate beyond what is available at the store by doing things like asparagus, avacados, and watermelon.
Yes ... that's a tie on his onesie.


Paleo Breakfast Recipes – For Healthy Diet
They say that Paleo Breakfast Recipes, or simply the Paleo Diet in general is an effective way of eating healthy and losing weight. Before giving stereotype comments like “Oh, diet recipes are hard to follow” or “Diet recipes tell you what you want to hear but they don’t do their part in doing what they said they would”, let us first find out what Paleo Diet really is.
Paleo is derived from the word Paleolithic, yes that’s right the Stone Age about 2.6 million years ago where our cavemen ancestors are believed to have lived. During that time, according to studies, our ancestors only ate plants that they have scavenged and wild animals that they have caught.
In other words, they did not have rice or bread. So that basically is the origin of the Paleo Diet that we know today, to take away the “grains” or the rice and bread of every meal, and concentrate instead with making the green vegetable your carbs.
Scientist believed that because the digestive patterns of the body of the cavemen and our digestive patterns of our body today surely haven’t changed. What changed drastically through time instead is our way of eating and our eating habits, which have deteriorated. So, Paleo Diet aims to remove the bad eating habits that we have eventually developed through time, and replace it with the healthy way of eating that our cavemen ancestors had.
Breakfast is the most important meal of the day, so therefore when on a diet, it is important to include the diet in your first meal of the day. That’s where Paleo Breakfast Recipes comes in, to help you prepare your breakfast in a healthy way.
List of Paleo Foods to help you with your Paleo Breakfast Recipes
I compiled a quick summary list of some Paleo foods that you can include in your diet that you may want to look at before cooking or preparing your food.
- Poultry and Meat – make sure that the meat that you buy is from animals that are grass-fed.
- Seafood and Fish – make sure that the seafood or fish that you buy is sustainable.
- Starchy Vegetables – starchy tubers (some of it) can be included and other rooty vegetables.
- Berries and Fruits – make sure that the fruits you consume is not high in sugar like bananas.
- Seeds and Nuts – choose seeds and nuts that are not high in omega-6
Paleo diet Success Stories to motivate you.
Still not convinced about Paleo diet? Are you still reluctant to try Paleo Breakfast Recipes? I compiled some testimonials from real people who have personally tried Paleo Diet, read their success stories and feel motivated.
- This one is from an athlete that feels like their body is not at its best even with all the exercise. After trying out Paleo Diet, she lost weight without even trying to lose some, and she felt better than ever with her body.
“I am a female athlete and have been competing my entire life in a variety of sports,… I was, what I thought at the time, always being updated on all the correct nutrition to give my body the best chance. However, I didn’t feel the best and I always felt that I was missing something when it came to my food choices…. I had to ask myself, ‘Can I survive and enjoy my food on The Paleo Diet?’ Well I am always up for a challenge so off I went. And the results were amazing! I lost 13 pounds and I wasn’t even trying to lose weight! My body looks the leanest and healthiest of my entire life. Three months after surgery I ran a marathon and had a personal best by 10 minutes! The most important thing is how I feel on the inside. I feel great both mentally and physically.”—Cameron
- Another one is from someone who has respiratory problems that disappeared when he started the Paleo Diet and it never returned.
“I have personally followed the Paleo Diet for the last two years, and many health problems disappeared after a few weeks to a few months…. I had often upper respiratory infections, and they slowly healed when on the Paleo and they never came back. Previously I used to have a cold every few months, and now this has improved so much that I only got a cold once in two years, and it disappeared in several days (before it took me over 3 weeks) on the Paleo and adding high doses of vitamin D3.”—Ben
How to make Kids enjoy Paleo Recipes
If you want your children to have a healthy lifestyle, cook up some Paleo Diet Recipes for them, you don’t have to worry because Paleo Diet is perfectly safe for babies and children and will help start off their life with a healthy lifestyle.
Here are some foods that you can make your babies and toddler eat and enjoy:
- Avocados – avocados are easy to serve and can be shaped in any way to make your baby want to eat it.
- Egg Yolks – Egg yolks are not only rich in omega 3 fatty acids but are also rich in color so your little ones can enjoy.
- Salmon – Because of its pastel color it is easy to mix it with vegetables.
Paleo Recipe Book for your Paleo Breakfast Recipe Needs
If you are already convinced that Paleo Diet is really is the diet to try to have a healthy lifestyle and to lose weight if you want to lose some, if you are convinced that Paleo
diet can help you eliminate your bad eating habits to live a healthy life, and if you are on the process of looking for Paleo diet recipes, then get the Paleo Recipe Book now at http://paleorecipebook.com.
This book will give you over 370 Paleo recipe ideas that can jumpstart your Paleo diet today. Deciding your everyday food will be a breeze with this book, enjoy colorful and realistic photos that will make your mouth water just by looking at it. Paleo Breakfast recipes will be in your reach every day to help you with your new lifestyle.
Click Here To Try Paleo Recipe Book From Their Official Website


Chlorine from water and salt during cooking could create toxic molecules
Chlorination of tap water brought a revolution in the prevention of infectious diseases. At the waterworks either chlorine or hypochlorites are added to the water, or for the disinfection chlorine and ammonia is used which react together to create chloramine. Chlorine is highly reactive and disrupts vital organic molecules in cells. Thus they reliably exterminate all germs which got into the water.
The reaction of chlorine with other substances present in the water is a varied range of compounds that are still only partially explored. Their effects on the human body is the big unknown. Chinese scientists published in the scientific journal Water Research the results of analysis of substances formed during cooking of food in the chlorinated water.
Scientists warmed chlorinated water blended with wheat flour and iodized table salt. Iodine from the salt is reacted with chlorine from the water on hypoiodous acid.
This in itself isn't cause for concern, but the acid can then react with the food and other organic matter in the tap water to create cooking iodinated disinfection byproducts (I-DBPs) - molecules that are almost completely new to researchers. For the new study, the team identified some molecules and tested their toxicity.
Some of the substances formed during the cooking of food in chlorinated water are apparently harmless. Others however have toxic effects.
"Considering that these molecules could have an adverse effect on our health, we need to study them more to determine exactly what effects they might have," said Dr. Yang Pan, one of the study's authors and Assistant Professor at Nanjing University.
The results show that the formation of potentially hazardous substances can significantly reduce the cooking conditions. It is generally recommended to cook at lower temperatures, thus avoiding these effects e.g. cooking by using pressure cookers, and cooking for shorter periods. The risk of potentially toxic substances is lower in the disinfected water with chlorine or hypochlorites in comparison with chloramine disinfection. It depends also on the form in which iodine is added to table salt. There is a lower risk of toxic substances when using salt with the addition of potassium iodate than the salt, wherein iodine is supplemented in the form of potassium iodide.
It might help add salt after the meal is cooked or get some good quality home water filter.More information: Yang Pan et al. Identification, toxicity and control of iodinated disinfection byproducts in cooking with simulated chlor(am)inated tap water and iodized table salt, Water Research (2016). DOI: 10.1016/j.watres.2015.10.002


My dear mother-in-law had knee replacement surgery back in August, so I had been cooking dinner twice a week for her and my father-in-law (she’s now recovering quite well, thank God, and able to cook for herself). At first I thought it wouldn’t be a big deal to make a little extra food, except that a little extra food turned out to be a lot more food that required a lot of planning and cooking. You see, hubby’s family loves and enjoys eating, while mine basically eats to survive. 😉 Whenever we eat with my in-laws, we can expect to sit at the table for up to two hours, eating and chatting the day away. Eating with my parents on the other hand is more like a fast food experience; you get your food, you eat it, and you go. So, knowing how much my in-laws enjoy food, I had to up my game and really put some effort into cooking.
If you can’t tell by now, I dislike cooking. Why? Maybe because it involves coming up with a meal that you know (not just hope) will taste good, buying the ingredients that are needed to make the dishes, and lastly, but most tiringly, cooking it. Which is why when hubby came home from work the other day and saw me standing in front of the stove with one spatula in hand, an oven mitt on the other, with a stream of sweat running down both sides of my face and asked me, “You don’t enjoy cooking, do you?”, I put on my best You’re kidding me, right?! face. I thought he would’ve realized this little fact when I made instant noodles for our first dinner together as newlyweds. 😉
So, no, unfortunately, I don’t enjoy cooking. Which makes feeding my family on a regular basis (why, oh why, do they need to eat three meals every single day?!) a difficult task. Throw in one very particular munchkin who always asks me, “What’s for dinner?” and then makes his best Aw, man face when he hears my answer, and you’ve got one frustrated, fed-up non-chef. But thank God for my other munchkin who will eat practically anything I serve her as long as there’s rice and meat in it. 🙂
But thanks to my recent stint as a chef for my in-laws and some serious soul-searching (haha), I’ve had some breakthroughs with cooking. Here are some things I’ve learned that I hope will help you if you’re a non-chef like me or you live with one.
- See cooking as a privilege. Okay, maybe privilege is taking it a bit far, but I have come to realize that there’s a lot of responsibility involved with feeding a family. I have the power to shape my kids’ eating habits, demonstrate healthy attitudes toward food, and provide the fuel they need to survive. I get to introduce them to different foods, flavors, and styles of cooking. What I feed them today is essentially paving the way for how they will eat and what they will eat for the rest of their lives. How amazing is that? And cooking in a first world country is seriously a luxury. There’s so much fresh, good food to choose from at the supermarket. Reminding myself of these things helps me not to take cooking for granted.
- Find ways to enjoy the process. Let me tell you a secret—I love looking at recipes more than I like cooking. 😉 At with the internet these days, recipes are everywhere. You can search for recipes with specific ingredients or cooking methods or styles (ie. gluten-free, dairy-free, nut-free, whatever-free) and find a gazillion choices to choose from. And the best part are the before and after pictures. I especially love when there’s a series of photos from the “ingredients picture” to the “mixing picture” and all the way to the beautiful “posed food picture”. (Cooking videos are pretty cool, too, except you need to realize that there’s no fast-forward button in real life and a dish may take more than 30 seconds to make.) 😛 So, to make cooking fun, I take time to look for recipes that I know I’ll enjoy following (aka. easy, simple and fast). Having the right recipe makes for a more enjoyable cooking process.
- Make it easy for yourself. I used to wonder why stores sell already-washed and pre-cut veggies or fruit. And why there are sooo many online businesses popping up that deliver meals or ingredients for a meal to your door. It’s because there are other people out there who also don’t enjoy cooking or don’t have the time/energy for it. (Whew, it’s not just me!) I am so, so thankful for anything that makes cooking easier. If you ever see my grocery cart at Trader Joe’s, you’ll find a lot of frozen veggies and some pre-washed ones. If you find me at Safeway or Costco, you can bet I’ll have a rotisserie chicken with me. Finding these “shortcuts” can literally chop the cooking time in half and allow me more time, energy, and sanity to help the kids with homework, work on book stuff, or keep the laundry basket empty for ten minutes.
These are just a few tips I’ve found to make my life as a non-chef doable and enjoyable. And here are some recipes I’ve found that are my go-to meals:
- Chicken noodle soup (à la Mamaho): Dump a carton or two of chicken broth, frozen or fresh veggies, and one cut-up rotisserie chicken into a pot and let simmer for an hour or more. Before serving, add some pasta and cook until done.
- Asian-style pork chops (à la Martha Stewart): http://www.marthastewart.com/339846/asian-style-pork-chops
- Roasted veggies (à la Mamaho): Take some chopped up veggies (ie. zucchini, carrots, potatoes, yams, mushrooms) and place on a baking sheet. Drizzle olive oil, add salt and pepper, and bake at 350-400 degrees F for about 20-30 minutes, depending on the thickness and size of the veggies.
- Korean beef bowl (à la Damn Delicious): http://damndelicious.net/2013/07/07/korean-beef-bowl/
- Salmon fried rice (à la Just One Cookbook): http://www.justonecookbook.com/salmon-fried-rice-recipe/ (I also add chopped pineapples when I make this.)
I’d love to have more recipes to choose from, so my family’s not eating the same meals over and over. 😉 Please share yours with me!


Here at #7 Church Street we aim to share our vision about quality of food. Quality depends on numerous factors such as seasonality, locality and careful handling from farm to fork. This is why we try to use as much local produce as possible from carefully selected suppliers. Local produce, in and around Monmouthshire, is abundant from fresh vegetables, fruits, meat and dairy.
We would like to cater for the local community and of course for those coming to visit Wales, so that they can all enjoy what this area has to offer.
Mark was classically trained by the Roux Brothers and worked for them for 9 years in London. Later he became the Head Chef of the Crown at Whitebrook and the Angel Hotel in Abergavenny. With all his experience, he and his partner, Bea, are offering old and new customers excellent quality food in a warm and friendly environment.


(Recipe courtesy of Elizabeth Riordan. Photo courtesy of Erin Riordan)
Here is another simple, yet utterly delicious pawpaw concoction from Elizabeth Riordan. I had the pleasure of tasting many of her creations at the annual Ohio Pawpaw Festival in Albany. Beth’s recipes were spellbinding, exhibiting an uncanny mastery of this custardy fruit with the tropical flavors. She competed in the Pawpaw Cook-Off competition and finished first in 3 of the 4 categories. But it was this blue-ribbon entry, a uniquely Appalachian spin on a South Asian classic chutney, that had the judges and folks in the audience clamoring for the recipe.
Pawpaw salsa is a common recipe at pawpaw contests, but Beth’s chutney is more flavorful and brings a more cosmopolitan flair to the fruit. The warm spices in the garam masala, along with the acid in the vinegar, red pepper, and tart apples, creates a delightfully complex but well well-balanced condiment.
1½ cups pawpaw pulp
1½ cups dark brown sugar
1½ cups apple cider vinegar
1 cup golden raisins
1/4 cup fresh gingerroot, minced
8 medium tart apples, peeled, cored, and diced
1 medium red onion, diced
1 medium red bell pepper, seeded and diced
2 tablespoons garam masala
1 teaspoon salt
1 teaspoon cracked black pepper
Once all the produce has been prepped, place all ingredients in a large saucepan and mix to combine. Cook down over low heat, stirring occasionally, until thickened to a molasses-like consistency—about 2 hours.
Serve with crackers and cheese or as a garnish for grilled chicken dishes. (Any leftover chutney can be stored in the refrigerator for up to a week.)


Proudly serving the finest hand selected cuts from the most prestigious ranches including, Niman Ranch, Revier Cattle Company and Snake River Farms. These companies are industry leaders in growing and producing some of the finest meat—all natural and self-sustained. Our hand cut steaks are specially selected, seasoned to perfection and cooked on the 1200-degree Montague Grill, simply outstanding in flavor and tenderness.
The fish tank is a Summer House original—museum quality, 1,000 Gallons, 10,000 pounds and 14 feet long. A must see when visiting Siesta Key. Designed exclusively for Summer House by Sea Clear Aquariums it took over 1,100 man hours to design and build. Spectacular!!


The HEAD CHEF is the manager of the Inclusion Café, Food Centre and catering operations.
This is a hands-on management and chef position in Iqaluit, Nunavut.
Experience working with people living with disabilities is an important asset
- Salary: $90,000 (Includes Northern Allowance)
• Date of commencement: April 2017
• Please submit your letter of interest and resume to: Nalini Vaddapalli at PO Box 4212, Iqaluit, NU X0A 1H0;
867-979-2228, fax 867-979-2293
To deliver on the job training for people living with disabilities; schedule and manage staff and volunteers,
manage financials and provide support for public and media relations. Must have an appreciation for the Inclusion Café’s community mission and how this sets us apart in the market place. Willing to jump in and help in all aspects of operations.
Experience living and working in the Arctic is preferred.
Additional Skills Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data; Prepare dishes for customers with food allergies or intolerances; Requisition food and kitchen supplies; Prepare and cook food on a regular basis, or for special guests or functions; Prepare and cook meals or specialty foods
Work Setting Catering firm; Cafeteria
Security and Safety Criminal record check
Work Site Environment Wet/damp; Noisy; Odours; Hot; Cold/refrigerated; Non-smoking
Transportation/Travel Information Valid driver’s licence
Work Conditions and Physical Capabilities Fast-paced environment; Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling; Tight deadlines
Ability to Supervise Staff in various areas of responsibility; 16-20 people
Work Location Information Relocation costs not covered by employer
Ranks of Chefs Head chef
Food Specialties Vegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood; Eggs and dairy; Bakery goods and desserts
Chefs and Specialist Chefs Specific Skills Create new recipes; Prepare and cook complete meals and specialty foods for events such as banquets; Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staff
Personal Suitability Initiative; Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Dependability; Reliability; Organized


Organic food brand
KiWi provides a long list of products including fresh and Organic Fruits, Vegetable, Greens, Pulses, Pickles, Spices, Dry Fruits, Tea, Coffee, Milk, Squash and many more. Also, one can buy from the categories based on health-related issues.
Fresh fruits & vegetables
Store & online available
Pulses & dried fruits
There are two stores in Dehradun of KiWi and it also provides ‘delivery at home’ service. By going to the website or KIWI App directly or through other apps like Amazon,Big basket.
Organic farming has a positive impact on the environment. And healthy eating leads to a better lifestyle. With this vision, KiWi works to provide the best organic food brand products for all.
“Food is really and truly the most effective medicine.”
Dr. Joel Fuhrman


Online Ordering by Chinese Menu Online
3:00 pm - 10:30 pm
Served w. Salad, Miso Soup and Rice
California, Tuna, Salmon Avocado
Grill Salmon, Sweet Potato, Fried Shrimp
Spicy Tuna, Spicy Salmon, Spicy Crab
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Tokyo - Mitchell
819 E Spruce St #160Mitchell, SD 57301


When you first discover that if you want to stop being in pain all the time, you have to stop eating a bunch of the stuff you like, it can be depressing. I felt pretty sorry for myself for a while, deprived and anxious. How could I be happy without ever again enjoying a ripe peach, or sauteed onions, or a crusty baguette?
Then I decided: the hell with that. If life was giving me the proverbial lemons, I was going to make the best damn lemonade ever. Or at least the best damn cookie.
Sometimes the only cure for deprivation is a sweet treat. Fortunately, recipes for baked goods are pretty easy to modify for low-FODMAP and gluten-free diets, especially once you find an alternative flour blend that suits your needs. As I’ve mentioned in a couple of earlier posts, I’ve had good luck with Pamela’s Artisan Flour Blend.
These cookies are pretty simple, relatively healthy (half the butter of most similar recipes I’ve seen), and astonishingly tasty. My family (none of whom have FODMAPs or gluten issues) love them. They freeze well, too. Give ’em a try, and let me know what you think.


Amazing Grass Organic Plant Based Vegan Protein Superfood Powder
- All-in-one nutritional protein shake with 20g complete protein from organic pea protein, organic quinoa, organic hemp protein & chia.
- 7 alkalizing greens, 9 nutrient-dense fruits & veggies, 4 carbs, less than 1g of sugar, 3g of fiber.
- 2 full servings of fruits & veggies per serving. Alfalfa, Spirulina, Chlorella, and Acai.
- USDA Organic, Non-GMO, Gluten-Free, Dairy-Free, Grain-Free. Can be used for pre workout and post workout
- Add one scoope to 12 Oz or more to your beverage of choice, craft the ultimate smoothie or add to your favorite recipe.
HOT SALES until 01/07/2018 Dismiss


Dedham, Massachusetts Nov 4, 2021 (Issuewire.com) – Miriams Earthen Cookware makes a simple-looking, yet powerful, all-natural pressure cooker with two (not ten) main parts
Have you ever used a pressure cooker and wondered what you need such complex equipment for to simply cook your meal? Turns out cooking under steam pressure can significantly reduce the cooking time of certain foods, we’re talking 20-30 minutes here…
I don’t know about you, but for me when it comes to cooking food, it’s both time and quality that matter. So, in that sense, I see some major drawbacks with conventional pressure cookers.
The Drawbacks of Modern Pressure Cookers
One of the major drawbacks is their complex design. Any popular electric pressure cooker is made from at least ten different parts, such as the following: a pot, lid, sealing ring, air vent, overpressure plug, lock pin, temperature sensor, pressure sensor; and a control panel backed by the microprocessor to customize cooking time, temperature, pressure, etc. and so on.
Like any other electronic gadget, the old models are slowly phased out with time and newer ones replace them, which means there are limited repair options. Imagine having to throw out your pressure cooker simply because you can’t find a replacement for that tiny pressure plug that decides to malfunction for no apparent reason… It’s a major deal-breaker!
Cleaning a gadget with so many parts can be difficult. One can never be too careful with the electronic parts, and one must protect them from water. Additionally, there are corners where you can’t reach to clean, and soon, they become a breeding ground for bacteria. Would you like to cook food for your family in an unhygienic pot? I wouldn’t!
Effects on Food
A pressure cooker saves cooking time — great, but how? It typically coerces food to cook with extreme steam pressure. Here is why this method of cooking can be problematic:
Firstly, the insert is made from metals or their alloys, which leach toxins — at least ten times more when heated. These toxins react to food and contaminate it. And we all know what these toxins can do to our bodies. Would you be willing to take such a risk?
Secondly, the heat from metal pots is just harsh. Remember how touching a hot metal pot burns your finger? It does the same to food tissues. As a result, the nutrients barely survive this ordeal and your cooked food lacks nutrients, flavor, and even color. Moreover, the steam is lost too because one must release it before the lid can be opened. Why is this steam so important? Because steam is a water-soluble nutrient that we can only get from our daily diet; these can’t be stored like fat-soluble nutrients.
Lastly, there is no way to check food for doneness in between. This means that if your food is undercooked or overcooked, you will only find out after the set cooking time (surprise!). This is yet another drawback of modern pressure cookers.
Now that the modern-day pressure cookers don’t sound so healthy and convenient anymore, it’s time we discuss an alternative to meet needs for nutrition and simplicity.
Miriams Earthen Cookware – a Powerful All-Natural Pressure Cooker with Just Two Parts
Just a few years ago, Miriams Earthen Cookware (MEC), a leading cookware brand in the USA, started making pots and pans from 100% primary clay, to solve this problem.
They incorporated key design features into their already well-functioning line of products to allow the pots and pans (yes pans too) to naturally condense the steam. How? By making lids in a way that helps them stay cooler than the pot and lets steam condense on their inside, allowing the steam to return into the food as water-soluble nutrients.
Moreover, they dropped the idea of glazing completely and chose unique hand-finishing that maintains the breathability of primary clay pots. This allows food to cook with a sufficient supply of air. The cookware design also allows the pot or pan to lock in moisture by letting only excess water evaporate through the semi-porous walls. And thanks to a simple yet innovative 2-part design, it is easy to clean, and you can check food for doneness at any time.
While on their way to making a healthier pressure cooker, MEC came up with a powerful cooking pot that could not only pressure cook but could also take care of almost all kinds of cooking. These include slow cooking, Dutch oven cooking, steaming, baking, making yogurt, stir-frying and much more. And what’s more, you can cook on any heat source – gas, electric, glass cooktop and in the oven!
Packed with so many features and with the ability to cook in the healthiest way possible, MEC offers a powerful range of cooking pots and pans that can replace any conventional cookware on any given day!
Head over to their online store and order pure clay pots and pans to try a healthier way of pressure cooking and more.
Miriam’s Earthen Cookware
233 Bussey St
Source :Miriams Earthen Cookware
This article was originally published by IssueWire. Read the original article here.
Disclaimer: The views, suggestions, and opinions expressed here are the sole responsibility of the experts. No Florida Times Daily journalist was involved in the writing and production of this article.


Giorgio Angelè was born in Matino (LE), in 1933 but grew up in Rome where his uncle Giorgio had a café and cake shop in via Santa Chiara.
From a young age Giorgio helped out in his uncle's shop, where he learned the art of pastry making. In 1956 Giorgio was chosen to be part of a team of 10 cooks and 2 pastry chefs to serve the Italian Olympic team during the Melbourne Olympic Games. In October 1956, he left the port of Genoa on board the Flaminia and arrived in Melbourne, Australia, in November of the same year.
After the games, Giorgio was offered a job in Sydney so he stayed in Australia. Within a year he was back in Melbourne, where he opened a small cake shop in Kew, which he called Olympic Cakes. The following year, Giorgio decided to open a bigger Olympic Cakes shop in Richmond. In the meantime he met his future wife, Gigliola, whom he married in 1961 and with whom he had five children.
Melbourne's Italian community really loved Giorgio's pastry shop and business flourished, until 1969, when the shop was wiped out by a fire. Giorgio, who had always dreamed of returning to Rome, decided it was time to do so. He returned with his family to Rome, where he bought a flat and lived for a year. With no contacts in Rome, he was unable to settle down and, with a large family to support, he decided to return to Melbourne, where he was already well known and still had business contacts. His plan was to produce an authentic Italian panettone in Australia.
The challenges were numerous, but the biggest obstacle of all was the lack of skilled pastry chefs. The fact that Christmas in Australia is in summer contributed to the difficulty of producing panettone. Giorgio worked night and day and, as time went by, his dream came true.
In 1972, he founded Ital Biscuits, which continues to be the biggest manufacturer of Italian biscuits, cakes and panettone in Australia to this day. In 1991, Giorgio's colleague Piero Brunetti approached Giorgio about buying the small “Brunetti” café and cake shop in Carlton. Giorgio saw the proposal as an opportunity for his family and bought the shop in November 1991. Initially under the management of one of his children, later joined by others, the shop grew to become a popular café and cake shop that is famous all over Melbourne today.
With five shops in Melbourne and one in Singapore, Brunetti and Ital Biscuits continue to flourish under the management of Giorgio's children. Giorgio is now 88 years old and a great-grandfather, and he still loves to create his recipes at Brunetti's. When he thinks of his beloved Rome, tears well up in his eyes.
Story compiled in collaboration with the CO.AS.IT of Melbourne, Australia.
Giorgio Angelè was born in Matino (LE) but grew up in Rome.
Giorgio was chosen to be part of a team of cooks and pastry chefs to serve the Italian Olympic team during the Melbourne Olympic Games.
In Melbourne he opened a small cake shop in Kew, which he called Olympic Cakes.
When the shop was wiped out by a fire he returned with his family to Rome.
He decided to return to Melbourne. His plan was to produce an authentic Italian panettone in Australia.
He founded Ital Biscuits, which continues to be the biggest manufacturer of Italian biscuits, cakes and panettone in Australia to this day.


One of the best parts of special events and wedding planning is selecting the food. But with hundreds of options available, it can be overwhelming to narrow down your choices.
Let Melhorn Manor take the worry out of searching for caterers in Lancaster County, PA when you book us for your event or wedding! All 12 of our hand-picked, full-service catering companies offer full-length linens, as well as real China and flatware for all special events and wedding receptions.
We want you to have excellent catering services when you choose our charming and historic venue! Speak with one of our wedding or event planners today to schedule a tour.
At the historic Melhorn Manor, we work with an exclusive list of exceptional caterers that provide catering for all our events and weddings. We have hand-selected these 12 caterers to bring you a diverse selection of high-quality and professional catering in Lancaster, PA.
Whether you want unique menu items or something more traditional for your wedding catering in Lancaster County, PA, you'll find one of these full-service caterers to be exactly right for your special day or corporate event.
**All linens at Melhorn Manor are required to be full-length to the floor for weddings. All caterers are required to provide real china and glassware. Disposable tableware and glassware are not permitted for weddings at Melhorn Manor.**
Looking for delicious Lancaster County homestyle cooking at a reasonable price? Nanalyn's is the perfect caterer for your wedding or event! Owners, Nancy and Lynn, have been caterers in Lancaster County, PA, for 25 years, paying close attention to food allergies and dietary restrictions. Their friendly and professional staff will serve you and your guests high-quality food and provide an overall unbeatable experience.
Get your food done "Reitz" with Shelby and Nate Reitz at 230 Café Catering. They provide the starting point for your menu, and you customize it as you need. If you're looking for an authentic home-cooked meal for your special event or wedding, 230 Café Catering will work to provide exactly that.
The JDK Group Catering knows that presentation is everything, and they focus on creating flavorful and visually impactful dishes. Let them help you tell your story—a beautiful wedding tale, a smooth corporate event, or another special occasion. They will craft a menu to fit your needs and can offer vegetarian catering, vegan catering, and gluten-free menu options.
Hess's Barbecue Catering is a fourth-generation, family-owned and operated catering business that prides itself on providing superb service and award-winning BBQ. With a single point of contact, it's easy to plan your special event or wedding with Hess's Barbecue Catering.
Harvey's BBQ Catering brings delicious southern flavor to Lancaster County, and after more than 30 years in business, owners Harvey and Sue know a thing or two about BBQ. Harvey is an award-winning BBQ pitmaster ready to bring a little southern charm to any catering event or wedding.
Upohar means gift: their team works with local immigrant chefs to bring you the gift of authentic, made-from-scratch dishes from around the world. They develop personalized, multicultural menus that your guests will rave about for years to come. They can accommodate a wide range of dietary needs, including vegan, gluten-free, soy-free, halal, and more, and service packages have flexible options for a worry-free experience.
With a passion for using responsible and sustainable ingredients, Mountain Laurel Catering & Events works with local farms, markets, and orchards. Each dish is hand-prepared to match your individual tastes, occasion, and personality. When you choose Mountain Laurel Catering, everyone will talk about how delicious your wedding food is!
Simply From Scratch always sets high standards for its food, service, and staff. They provide wonderful-tasting, innovative food at a reasonable price. Simply From Scratch works to customize each menu to fit your style and the atmosphere of your event.
Rettew's Catering provides mouthwatering food, flawless service, and over 30 years of family-owned and operated catering experience for real weddings and special days. The talented chefs at Rettew's Catering strive to create exquisite dishes for any size or type of event. With reasonable catering costs and unique creations, this company is worthy of your memorable event at Melhorn Manor.
Cracked Pepper Catering has been serving the Lancaster community for 30 years. They love helping you celebrate each event, wedding, or milestone in your life with custom-designed menus to match your style. With special attention to detail and delicious food, you won't regret choosing Cracked Pepper Catering.
When you are planning an event, designing food menus is not only tasty but can be fun. Melhorn Manor makes the process even easier for you by choosing 12 of the most sought-after caterers in Lancaster County, PA. Once you review your menu options, you can select which one is best for your wedding or special event.
We're an all-in-one wedding venue with everything you need for your special day, including delicious food options. You won't regret contacting our team to schedule a tour of our unique property and explore everything Melhorn Manor offers.
Want to know more about wedding or event planning? Check out our blog!
©2023, Melhorn Manor. All Rights Reserved.


Nunuk Nuraini, creator of Indomie’s various flavours, dies at 59
Tributes poured out for Nunuk Nuraini, who worked as a flavour development manager at the cult favourite Indonesian brand for nearly 30 years.
Many thanked her for her “legacy”, one calling her a “non-cape wearing hero”.
Indomie has become almost synonymous with instant noodles in Indonesia, where many have grown up eating the popular brand.
But it has in recent years also become a global hit, finding popularity not just across South East Asia but also Australia and Nigeria.
However, even though the brand now offers dozens of flavours, its “mi goreng” or fried noodle flavour, has consistently remained its most popular.
One social media user called her the “Mother of Indomie”, adding that she created the “most beautiful work”.
Others posted pictures of their own Indomie creations online. This caption in Indonesian reads: “My mainstay menu, fried egg, meatball and Indomie. Thank you Nunuk, you are a hero in our hearts.”
According to local news outlets quoting Indofood – the company which owns the noodle brand – Nuraini passed away on Wednesday afternoon.
The reason behind her death was not clear, though a spokesman said she had “returned peacefully to Allah”.
A Southeast Asian icon
Mi goreng – two words that everyone in Singapore, Malaysia and Indonesia is well acquainted with.
Literally translated, it means fried noodles which is a common dish across the region – but Indomie’s iteration of it is widely loved.
At $2 a packet in Singapore, it’s cheap, convenient, and most importantly – delicious as sin. The recipe is perfectly simple – bouncy noodles, a dark sweet soy sauce, flavoured oil and fried shallots. But it works – and how.
It’s fair to say Indomie has a special place in all our hearts – it’s what your mum would make for you if she was particularly busy, or what you’d turn to for that very late night supper.
What can we say? It really is just that great.
A Kompas news report said she had worked on various other Indomie flavours, including green chilli and salted egg.
According to Indomie, it launched its first ever instant noodle, the Indomie Chicken flavour, in 1971. In 1982, it launched its “mi goreng” flavour – its first dry noodle variant inspired by the Indonesian fried noodle dish.


The Outdoor Gourmet
The Outdoor Gourmet is the most popular rucksack cookbook on the market and is required reading for anyone planning on eating well.
$18.50 Member Price
$23.00 Non Member Price
Australian Bush Cooking
From roasts to rissoles, salads to savouries and dampers to deserts, Australian Bush Cooking will help bring a tempting new twist to your camp cooking whether it’s on an open fire, on a gas cooker or in your caravan or camper’s kitchen.


Ashland Area Chamber of Commerce issued the following announcement on Feb. 12.
Grower’s meeting: Tuesday, Mar. 20, 2018 | 9 - 11 a.m.
Celebrate National Agriculture Day with us! As a specialty crop grower and respected agricultural professional in Ohio, CIFT invites you to attend this informative session on expanding your growing techniques and food safety measures. This workshop will include area experts on food safety and traceability initiatives, surplus agricultural products, blanching and freezing, and unique growing systems. CIFT is a developer and provider of technical innovations and solutions for the food processing, agribusiness, and agriculture sectors of the economy in our region, our state and beyond
Light snacks and refreshments will be provided. Location Agricultural Incubator Foundation; 13737 Middleton Pike; Bowling Green, Ohio 43402. Cost FREE! Please reserve your seat, as space is limited. This session is supported by the Ohio Department of Agriculture Specialty Crop Block Grant Program, and financed in part through a grant from the Ohio Department of Agriculture.
Original source can be found here.


Colostrum is well Known as the King of Innate Immune, It is also known as " First Food " to humans. Immune globulin G ( Ig - G ) from colostrum is 50 - 100 times the initial human milk and 250 times the normal cow's milk. Colostrum is not milk! Colostrum is the early production of liquid milk by all mammals immediately after giving birth. Colostrum is rich not only the activity of physiological factors, but also contains the world's most perfectly balanced organic nutrients. Such as natural organic calcium, a variety of organic minerals and vitamins and so on. Therefore, from ancient times to today's colostrum still be regard as " the beginning of the natural food ". This shows that colostrum not only a food for survival, it is a necessary ingredients for reproduction of the generation.


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Curry & Kabob House - Indian Cuisine Online Ordering Menu
LIMITED TIME PLATTER DEALS
Two Side Chicken & One Side Vegetarian Platter
Choose two chicken and 1 vegetarian. Served with rice.
Two Side Vegetarian & One Side Chicken Platter
Choose two vegetarian and one chicken. Served with rice.
Chicken & Vegetarian Platter
Choice of one chicken item and one vegetarian item. Served with rice.
Chaat toppings do not come on the side. Samosa Sauces, located under the "Sides" category
Samosa (1 Piece)
House made pastry with filling of potatoes, peas, cilantro, and spices. Fried in vegetable oil. Served with spicy green sauce and sweet and sour date sauce.
Two samosas topped with Chana Masala (chickpea curry), yogurt, spicy green sauce, sweet and sour date sauce, and Chaat Masala.
Dough contains yogurt, white flour, baking powder, and yeast.
Naan bread stuffed and topped with fresh garlic baked in Tandoor oven and topped with butter.
Naan bread stuffed with potato and cilantro, baked in Tandoor oven, and topped with butter.
Served with basmati rice, mixed salad, and a side of chickpea curry. No substitution on any items.
Chicken Tikka Kabob
Boneless Chicken chunks marinated in special house sauce and slow cooked in a Tandoor oven. Marinade contains yogurt.
Tandoori Salmon Kabob
Two pieces of salmon covered in special house made marinade and slow cooked in Tandoor oven.
Tandoori Shrimp Kabob
Five pieces of jumbo shrimp covered in special house made marinade and slow cooked in Tandoor oven.
Grilled Tilapia Kabob
One large tilapia covered in special house made marinade and slow cooked in Tandoor oven.
Served with basmati white rice - No substitution on rice.
Chicken Tikka Masala
Juicy pieces of chicken breast char-grilled in our clay Tandoor oven, simmered in a sauce made with fresh tomatoes, onions, red and green peppers, herbs, and flavored with fenugreek and touch of honey.
Marinated pieces of chicken with Goan red chilies and aged vinegar, cooked with diced potatoes in a spicy curry.
Green Chili Chicken
Juicy pieces of chicken cooked in a curry made with green chilies, malt vinegar, fresh cilantro, and spices.
Tender pieces of lamb in aged vinegar and Goan red chilies, cooked with diced potatoes and blend of spices.
Lamb Paneer Badami
Succulent lamb and cheese cubes cooked in gravy made with caramelized onions, cardamom, nutmeg, and garnished with toasted almonds.
Tender leg of lamb cubes cooked with fresh spinach, herbs, ginger, garlic, and fresh cilantro.
Lamb Garam Masala
Our signature dish. Tender and succulent leg of lamb cubes marinated overnight in a blend of yogurt, cardamom, star anise, cinnamon, and curry leaves, cooked in a curry flavored with house made garam masala.
Smoky lamb dish cooked in hot iron wok with green peppers, onions, tomatoes, ginger, garlic, and roasted coriander seeds.
Fresh green peas and house made cottage cheese cooked in a creamy tomato sauce flavored with fenugreek and fresh herbs.
Fresh house made cottage cheese cooked in a flavorful curry made with almond paste, fresh tomatoes, and saffron with a touch of cream.
Chickpeas cooked with fresh ginger, garlic, tomatoes, and an exotic array of Masala spices.
Fresh mixed vegetables cooked with dried fruit in an aromatic creamy korma sauce.
Basmati rice cooked with sauce and choice of meat. Served with yogurt raita.
CATERING BY TRAY
*Must order 2 days in advance. We cater for Special Occasions, Birthday Parties, Graduations, Engagements, Weddings, Receptions, Offices, and more! All orders must be pre-paid and pre-booked in advance. We will not accept catering orders for the same day. 24 hours for SMALL orders (1 to 3 items) and 48 hours for LARGE orders (more than 4 items). Tandoor Breads and Desserts can be selected from the Main Menu.


Ferry Plaza Farmers Market Early Bird Discount
Saturday, April 12, 2014
8:00 a.m. - 2:00 p.m.
This event has passed.
San Francisco, CA 94111
Part of Member Appreciation Week
Sweeten your weekly shopping trip. Thanks to our friends at CUESA, the first 50 SFMOMA members to stop by the information booth will receive $5 in Ferry Plaza Farmers Market coins plus a sweet treat. Shop fresh produce and regional artisan specialties, then come pet baby-goat kids during CUESA's annual Goat Festival!
Thank you for your membership support.
For all members.


Thursday, September 1, 2011
Posted by ChitownGirl
I have been fortunate enough to have never struggled with weight. The problem with that is I never really concerned myself with what I ate because I associated diets and meal planning with the need to lose weight. I never thought of it as being something I needed to be conscious of for health reasons. I ate out a lot, but I tried to select healthy options . . . at least half of the time :-) I knew it was better to cook at home, but I had every excuse in the book why I couldn't do it.


Flavor of the Month
Chicago’s Best: sweet savory caramel corn mixed with cheesy cheddar corn.
Full List Of Flavors
- Kettle Corn – sweet & salty deliciousness
- Carmel Kettle Corn – delicious buttery caramel flavor
- Cheese Corn – rich cheddar flavored
- Chicago’s Best – mixture of caramel and cheese
- Carmel Teacher Candy – caramel corn along with green teacher candy flavored kettle corn
- Cinnamon Teacher Candy – cinnamon flavored corn mixed with green teacher candy flavored corn
- Tutti Fruity – mixture of grape, banana, orange, cherry, blueberry & and green teacher candy kettle corn
- Cherry – cherry flavored kettle corn
- Blueberry – blueberry flavored kettle corn
- Orange – orange flavored kettle corn
- French Toast – cinnamon and maple flavored kettle corn
- Kettle Jalapeños (real jalapeños with kettle corn) – sweet kettle corn with a hot spicy kick
- Chili Kettle – sweet kettle corn and chili spice mixed
- Chocolate Covered Cherry – chocolate flavored kettle corn with cherry kettle corn
- Grape LL Cool Ade – grape flavored and LL cool ade flavored kettle corn
- Banana Split – real bananas along with chocolate and cherry kettle corn
- Rocky Road – chocolate kettle corn with marshmallows
- Sugar Free Kettle Corn – made with Splenda for those who can’t have sugar. Still tastes great!
- Real Buttery Popcorn
About sixteen years ago, while on vacation in Branson, MO, I had my first taste of kettle corn. I loved the delicious combination of salty and sweet so much, kettle corn became my passion. I couldn’t get enough of that wonderful stuff. Whenever I would go to a fair, the first thing I would look for was the kettle corn. I would buy it two bags at a time, just to make sure I had enough!
When you love something, you want to share it with everyone. Two years ago, my husband and I decided to go into the business of making and selling kettle corn. We took it a step further, though, and we make 25 different flavors of gourmet kettle corn.
We are dedicated to providing the best kettle corn available. We never want an unhappy customer. People always rave about how good our kettle corn is, and they love all the different flavors. Kids really enjoy the vibrant colored corn. They’re drawn to it like magnets.
We’re grateful for the response our kettle corn has received. Several different fairs have voted us “Best Kettle Corn.” At one event, I popped the corn, then my husband bagged it. As soon as those bags hit the table, they were sold. Our customers even got in on the act by tying the filled bags. This went on for five hours, a happy example of people helping people.
That’s something else we love: helping people. We give bags of our kettle corn to mentally or physically challenged folks when they come through in groups. If a parent can only afford to buy one bag of kettle corn for two or more children, then we will give them a bag for free.
It feels good to help. It’s worth it for the big grins. When I see anyone smile while enjoying our gourmet kettle corn, it reminds of how I felt that day in Branson. Being able to bring that feeling to other people is what keeps us in business. I hope you’ll allow us to share that with you, too.
Grundy County Fairs 2014 (when we first went into business)
On June 30, 2014 the people of North Bend shared with us that customers would be willing to wait for Kettle Corn. We couldn’t believe it! So starting at 5pm on July 3rd (the night of fireworks), Micki made 23 batches of Kettle Corn over 5 hours while Gary sifted and bagged the Kettle Corn and completed transactions. The customers even helped by tying the bags!
Bureau County Fair 2014
A man was from Chicago approached us and asked if we could make him a big bag of Cherry Kettle Corn. He shared that his wife was a diabetic and asked if we could make it sugar -free. We asked him to come back in 20 minutes and we would have it ready for him. We added splenda so they could still enjoy the sweet flavor without the effects of the sugar. When he returned, he and his wife tried it and loved the taste and crunch of the mushroom popcorn. The man said it was better than Garretts of Chicago!
Raining Day in 2015
While we were at a fair in Henry County last year, we introduced our new kettle corn flavor we had recently added to our menu: Chicago’s Best. Even though it rained 3 of the five days, people were buying our kettle like crazy! They loved the mixture of caramel and Wisconsin graded cheese found in Chicago’s Best.
Wounded Warrior Project, Grundy County 2015
The Wounded Warrior Project for Gary Sinise brought in 255.00 with the Patriot flavor introduced in the Grundy County Fair of 2015. It was red, white and blue to represent the patriots.


2020 was a handful
Our annual Xmas Eve fondue and champagne party was just us this year, by candlelight, with our Xmas outfits on.
I didn’t follow a recipe this year, as I think I’ve got fondue down enough to just wing it.
Handful of the following cheeses, shredded:
- Toss the shreds in two tablespoons of cornstarch so they turn all silky smooth and declump.
- Season with a generous dusting of freshly grated nutmeg and a couple grinds of black pepper
- Top it off with half a can of Long Trail Lager
- Melt it all together, whisked slowly in a double boiler on the stove.
Served w freshly baked bread, boiled potatoes and apple slices (Champlain Orchards Liberty)
I had intended for it to just be the Jasper Hill melting blend and the lager, but we ate through much of the bag the previous night making nachos (very good, btw). It’s a very 2020 story.
I found the fondue to be uncharacteristically salty, though no salt was added. I’d sub cheddar for the Fontina next time. I had enough shredded cheese to make a second batch, which we will do for New Years Eve.
2019 “El Jefe”
Last year’s fondue was made with El Jefe, the holiday ale from The Alchemist Brewery. Plus Cabot Seriously Sharp, a bit of Gruyere and cornstarch.
1 can of beer : 2 lbs of cheese = 2 fondue pots.
Note that this is a dark beer and so the result will be brown colored. Still very tasty.
This was described as “the fondue that turned us all into cats”. I was cleaning up in the kitchen and could hear loud calls of “Cat head human body” (had no idea why), so I sauntered into the living room with a cat head on. We passed the cat head around.
Heady Cheddar et al
For a couple years running, we did a Heady Cheddar fondue, which is basically the above recipe but with Heady Topper.
When we first started out, I pulled recipes from a Fondue for Dummies book, which actually has some good recipes in it. I recommend the Monterey Jack w tequila.
My fondue pro tip: set a bowl of hot water between your flame and your fondue pot. This will act as the double boiler and prevent your fondue from scorching. ( I’ve learned the hard way 👻 )


$14.00 — available on subscription
- ~70-80% Ontario grown, pasture raised, double ground muscle lamb meat
- ~10-15% Locally sourced, pasture raised, no GMO lamb organs (a variation of spleen, liver, hearts, lungs, kidney)
- ~10-15% Entirely grass fed, no antibiotics, New Zealand sourced ground bone dust
- Moisture: 66%
- Fat: 17%
- Protein: 16%
- Fibre: 1%
Lamb is a good source of amino acids, dietary fibre and protein. It is also considered an alternative for dogs who suffer from food sensitives and allergies caused by other proteins.
Note: Wholesale pricing applies to orders of 500 lbs or more. Please contact us for a wholesale pricing list.


Exercise: Burn It Off workout by Chalene Johnson. 30 minutes of extreme intensity intervals and plyometrics. It took a good 30 minutes after the workout for my heartrate to slow and my face to lighten from bright red. It.was.tough.
We arrived at the McCormick & Schmick's in downtown Houston at The Pavillions, a fancy shmancy shopping and dining complex, a little after 6pm. We were shown to the back of the restaurant to a small area where a few table were set up. I would say it was for about 50 people. We were greeted by the manager and told to choose a table.
The table was set with glasses of sips of tequila and the chef's rendition of chips and salsa: fried plantains, habanero salsa, chipotle salsa and cheeses marinated in a tequila, herb and epazote mixture.
We weren't sure if we were supposed to be sipping on the tequila or saving it for later. We chose to sip it right then. Very good. Of course, we found out later that it was supposed to be saved. We weren't the only ones who had chose to enjoy it at the beginning though. And it was a relaxed atmosphere. No big deal.
A presentation was given by the "Don Julio Ambassador of Tequila". We learned the history of tequila and Don Julio in particular. It was actually very interesting. I learned a lot. Did you know that it takes the agave plant 10 years to mature? Don Julio started his company in 1942 at the age of 17.
Next drink was a margarita martini. Mmmmm.
The enchiladas and rellenos were my favorite.
The chef explained how he came about planning the menu. He consulted the Mexican cooks in the kitchen and talked about their native foods and the method of preparation. From there he added his own touches to the foods and created an amazing menu.
He came around to each of the tables to talk to us.
I wanted to know if he cooked at home or his wife. His wife does the cooking but on the weekend he does the cooking for their family gatherings. His kids like some of his wife's cooking better than his. LOL
Second course: soup duo of vermicelli soup and green seafood soup.
paired with a Mexican Mojito
After we were served each drink the tequila rep and/or the manager would explain a little more.
We were then served a palate cleanser.
A tamarind sorbet with blood orange liqueur. I loved how the chef would explain where he had to go to get ingredients for the dinner and the people he talked to. He had to have the tamarind sorbet made for this.
He also said that he has to call his mom and ask how to cook certain things. I think it's kind of cute that this executive chef with all of his training still calls his mom each week for advice. :)
Then the entree: a de-boned whole red snapper and oven roasted, marinated with garlic, cilantro & lime juice served with steamed achiote rice and Oaxan style refried black beans
|I've never had fish with the head.|
The tequila for the dinner was a glass of Don Julio 1942. Nice warm vanilla and caramel nuances to it.
Just when I think I'm going to pop, they bring out dessert: flan de coco (light coconut custard with cinnamon and Mexican vanilla)
Absolutely incredible dessert. It was served with an "upside down pineapple" drink feature Don Julio Anejo.
The combination gave an almost pina colada effect.
Chuck and I had a great time and I'm glad we had the chance to enjoy something like this. I definitely felt bloated afterwards though. Not used to so much rich food!
Ok, so this was definitely a splurge. Guess what. We have one more splurge dinner next week. Believe it or not, I have lost a little weight. Not much but it's better than gaining. And now that the splurge is over, it's right back to eating right and exercising. That's life. As I told Chuck, there will be times for splurging from time to time but when I do it's going to be good food. Not just a McD's burger or something.
Have a wonderfulweekend!


Growing up, we didn't really make Mexican food that much. We did eat it quite a bit because there are so many amazing taquerias in Santa Cruz, but homemade just seemed like such a project. My husband on the other hand grew up with his mom making enchiladas on a regular basis and he's always talked about how much he loves them. Naturally, I had to ask his mom for the recipe and was surprised to find out how easy it was to whip these up. I changed a few things to make it my own, but it's a simple weeknight meal you can pop in the oven. Here's a visual step by step...
Here's what you'll need for six servings:
1 whole roasted chicken, shredded (store bought is fine)
2 roma tomatoes, chopped
2 green chiles, seeds removed and finely chopped
1 onion, chopped
2 cloves of garlic, finely chopped
1/2 cup fresh cilantro, chopped
8 flour or corn tortillas
1 avocado, cut in chunks
Red chile pepper flakes
1 cup of sour cream (use fat free if you want to make it healthier)
1 can of Las Palmoas chile verde enchilada sauce (you can find it at Safeway)
1 5 oz container of shaved Manchego cheese
2 cups shredded white cheddar (I used yellow cheddar, but prefer white)
Note: We cook for two so you can just store the rest and take them to work or eat them the next night.
First, preheat the oven to 425 degrees. Start by shredding the chicken in a large bowl and set aside. In a skillet, heat 1 tablespoon of olive oil in the pan and add the chopped onion and green chiles, sauteing until translucent, then add the garlic. Once those are cooked, add the enchilada sauce and heat through, seasoning with sea salt , pepper and red chiile flakes to taste. Heat the tortillas one by one in a small amount of oil until they're slightly crispy no both sides. Then assemble the enchiladas by adding a small handful of shredded white cheddar, shredded chicken and chopped tomatoes and top with a dash of cilantro. Roll them up seam side down and put them in a lightly oiled rectangular baking pan (make sure it's big enough to fit about six enchiladas). Once they're all in the pan, pour the enchilada sauce over evenly and then sprinkle all of the Manchego cheese on top. Bake for 25 minutes or until the cheese is bubbling and the enchiladas are heated through. I like to cut up a whole avocado and serve it alongside each serving along with a little extra cilantro.


Whether you want to improve your health or lose weight in the summer, burning extra fat can be a real challenge.In addition to diet and exercise, many other factors can affect weight and fat loss.
If you want to get ripped off, you know the well-established dietary rules to follow: eat six to eight meals daily, keep your carbohydrates in balance and eat high protein. Then there are rules that have not yet been set, which may be obvious
While you sleep, your body is actually fasting and releasing amino acids into your muscles to stimulate your brain when there is no food. And since any muscle loss will adversely affect your metabolism, so it will interfere with your fat loss efforts.
If you are trying to rip it off, cutting out all the fat in the diet is not a good idea. Healthy fats, which are omega-3 fatty acids, as well as monounsaturated fats, can really help you lose body fat.
Buying organic will cost you a few extra dollars, but with some foods it will cost more, as these natural varieties can greatly improve the fat burning process.
In the magical world of nutrition, not all fats are created equal. While some fats are bad (we look at you trans fats), some fats are actually good for you.
Because fats take their best time in the digestive tract, it takes longer for your stomach to empty afterwards. Like protein, fats replenish you and suppress hunger.


As soon as you start introducing your baby to solid food, it is time to think of food storage containers. And there is no doubt that you might have your cabinet full of jars, and you may want to ask if it is necessary to get a baby food storage container. Well, yes, when it comes to our little ones, we only want things that are best and safe for them. Mentioned below are baby-friendly food storage containers, harsh chemical-free, durable, with airtight lids, easy to use and maintain.
Kiddo Feedo Freezer Tray
This baby food container is made of 100% food-grade, eco-friendly silicone. This tray-like storage container comes with 9 pods in a single tray. It also has a soft and bendable clip-on lid, tight enough to help prevent contamination. With this smart container, you do not have to worry about food spillage. Besides that, it also helps you conveniently freeze baby food. It is also non-toxic, free of PVC, BPA, and allergens. In addition, it comes with a baby feeding book. Kiddo Feedo Freezer Tray is stackable, giving you the chance to place them on each, should you have more than one, thereby allowing you to have space for storing other things in your freezer. It is dishwasher and microwave friendly.
Wee Sprout Baby Food Storage Glass Containers
Looking for something to help store your kid’s food? And you don’t want to keep wasting money on disposable food pouches or containers? Then here is one. These containers come from thick, sturdy, 100% BPA, PVC, and phthalate-free glass with a durable set of 12 food-safe glass jars. Aside from that, they also come with measurement markings, so you can keep track of their contents. They are not porous, so your baby foods will be intact and safe because they won’t shelter any germs. In addition, they are scratch-resistant, dishwasher-safe, and microwave-friendly. Finally, wee Sprout Baby Food Storage Glass Containers can be kept in the freezer if you so desire.
BabyMoov Leak Proof Storage Bowls
Baby Moov Leak Proof Storage Bowls are made of eco-friendly glass. They come in a set of 4 containers, with each having an airtight lid that helps keep your baby’s food intact and prevent spillage. These baby food storage jars are 100% leak-proof and certified BPA-free. If you want to be sure of what you store in each container, you can write on the lid to label which food you are storing and its quantity. The lids are easy to clean, so you don’t have to worry if you aren’t storing the previous content in the container. In addition, they are stackable, microwave and dishwasher-safe.
SamuelWorld Baby Food Storage Container
This FDA-approved baby food storage container is one of the best silicone baby food storage containers on the market. The tray-like container comes with 12 pods in each tray and a soft, bendable lid that offers complete coverage. The clip-on lid provides extra safety and helps prevent spillage. In addition, this multi-purpose container can be used for baking, freezing ice, and making chocolate molds at home. One other unique feature is that you can use it to store breast milk. Samuel World Baby Food Storage Container is easy to use and clean. It is also dishwasher, freezer, and microwave safe.
OXO Tot Baby Food Storage Containers
Looking for a multi-functional food storage container? You have this one. Aside from helping you store your baby food effectively, you can also use them for heating, portioning, and serving food. These airtight containers are easy to open and close. They come each with a leak-proof lid to help prevent leakage. The lid is clear enough, so you can see the content in each container. In addition, they are PVC, BPA, and phthalate-free, and they have measurement markings. OXO Tot Baby Food Storage Containers are dishwasher safe, microwave safe, and freezer safe.
Tovla Baby Food Storage Containers
For parents who want disposable baby food storage containers, you might want to take a look at these. These containers come with 50 baby food storage containers, with each jar having its own attached airtight lid. In addition, they have leak-proof lids, and your kids can also carry them in their lunch boxes to school. They can also be used to store arts and crafts supplies. Tovla Baby Food Storage Containers come in an ideal size to store a one-time meal for babies. In addition, these BPA-free food-grade plastic containers can be reused or disposed of.
Sage Spoonfuls Food Storage Jars
These food storage containers or jars are made of thermal shock-resistant glass, making them 5 times stronger than regular jars. Aside from being safe for baby’s use, they can also be used by adults to take snacks, food, fruit, or some salad to work or away. These food storage jars come with airtight snap-shut lids to help prevent spillage. The BPA, phthalate, lead, and PVC-free jars are also odor-free, germs and bacteria resistant. In addition, Sage Spoonfuls Food Storage Jars are easy to wash, maintain, and are durable. Besides that, they are also freezer, dishwasher, and microwave friendly.