There is such an array of fresh produce here in Nice, and probably the best way to see it is by visiting one of the local markets. One of my favourite favourite things to do is to go to the Marché aux Fleurs, which is in the Cours Saleya in the old Nice.
As the name suggests, the market has many stalls selling colourful bouquets and exotic flowers. But that is not all, as you pass the fragrant flower stalls you will see the friendly fruit and vegetable vendors selling bright coloured Mediterranean vegetables, and perfumed delicious fruit.
On my most recent trip to the market, the peaches caught my eye. They were huge and packed full of flavour. So I brought a large bag and decided to combine them with some French Côte de Provence Rosé. This desert makes a glorious summer time jelly. Continue reading “Rosé and peach agar-agar jelly”
A trip to Nice would not be complete without enjoying a portion of socca served with a glass of Rosé. I was first introduced to this chickpea flour and olive oil crêpe, during my first trip to Nice over 3 years ago. It has a rich, toasted chickpea flavour that is neither sweet nor savoury. The streets of old Nice are full of many food stalls selling socca. So there are definitely plenty of opportunities to sample it.
Gluten-free and packed full of protein chickpea flour is a definite new favourite of mine. Whilst I was in the UK, I noticed that chickpea flour was quite hard to get hold of. What I did find was ‘gram flour’ which is chickpea flour but with another name. Gram flour is often used in Indian cooking. Luckily for me, the supermarkets in Nice have an abundance of chickpea flour or ‘farine de pois chiche’. So after quite a few experiments and changes to the ingredients I am now happy to share my recipe. Continue reading “Spicy vegetable chickpea pancake”
My Mum has taught me well, I am sure that you all have heard that breakfast is the most important meal of the day. Well, I couldn’t agree more. I cannot start my day without a good breakfast.
Last year when I was commuting to work I would prepare my breakfast the night before. This allowed me to save time in the mornings, I would mix almond milk to dried fruits and oats and then put it in the fridge. My breakfast would then be ready for me to take to the office the next morning. I always loved how the oats had absorbed the milk and the raisins had become plump and chewy.
I have since discovered chia seeds and realised how much better this recipe is with them. It is so quick and easy, and the next morning you have a delicious, filling and healthy breakfast.
No excuses, eat your breakfast. Continue reading “Overnight oats and chia breakfast bowl”
I tend to skip desserts when I eat out, this because I am concerned about eating diary. When I am at home I have also got out of the habit of enjoying desserts. On a recent trip to the local Asian supermarket, I came across some frozen shredded coconut. Which got me thinking about a potential recipe. Also what a brilliant idea frozen coconut is. All I had to do was leave it to defrost in the fridge overnight and voilà, I had fresh coconut.
I love coconut, I would have it with everything if I could, in desserts and with savoury food. Unfortunately, my partner does not. So this recipe has been created for completely selfish reasons and I plan to eat the whole thing myself. It is a creamy and delicious pudding without the usual dairy ingredients and with all the added benefits of the coconut and the chia seeds.
It is definitely about time that I posted my first dessert recipe. So here it is. Continue reading “Coconut and Chia pudding”
Since living in France, I’ve been having trouble trying to get my hands on some quinoa. Fortunately a few weeks ago my wonderful Mum brought me three large bags from the UK. Along with some shiitake mushrooms that I had left in her kitchen cupboard.
I had tried a quinoa risotto in New Zealand at the beginning of the year, which was nice but a bit bland. Since then I have been working on my own version. The welcomed arrival of the shiitake mushrooms has enabled me to finish it. I am proud of this recipe as it so tasty and satisfying. It will be the perfect Autumnal meal for when I return to the UK. Having said that, it went down a treat in Nice even with the sticky, hot, humidity at the moment. Continue reading “Quinoa mushroom risotto”
I have been living in Nice, France now for over 5 weeks. During which I have been able to try lots of different new food and cooking styles.
There are some great pan-Asian restaurants here, offering Japanese, Vietnamese, and Chinese food. One restaurant that I have frequented quite often serves a delicious Chinese cabbage salad that I love. I have also recently discovered a wonderful Asian supermarket where I can pick up fresh Asian ingredients.
This salad is my interpretation of the cabbage salad that I have been enjoying in Nice using some of these ingredients. Continue reading “Chinese cabbage and broccoli salad in a creamy Asian-style dressing”


I’m a decent cook. One of these days I’d like to be better. During a busy week I struggle like most parents in coming up with healthy yet interesting ways to prepare chicken, turkey, fish, veggies and pasta (staples in my house) so no one becomes bored. On the weekends, I like to really go for it and try something adventurous while crossing my fingers that everyone in my family will enjoy it. But during most weekdays I rely on variations of what I know my family of four already enjoys eating.
When I do my grocery shopping I stock up on the staples I prepare in batches during the weekend so I can easily grab them in the fridge, freezer or pantry for a quick and healthy breakfast or dinner during the week with leftovers for lunch the next day. Here is what I “batch cook” during most weekends to make my busy week a little less intense:
1) Steel Cut Oatmeal: Oatmeal is one of my favorite foods. It’s healthy, satisfying, versatile and incredibly healthy. It’s transportable, too. I can put some in a thermos in the morning in case one of us needs to eat it in the car (such as the kids when being driven to school) or at work (that’s me) when we’re a bit short on time. My favorite brand of oatmeal is John McCann Steel Cut Oatmeal that comes in a tin can (the brand has instant and quick cooking versions as well). I love playing around with different toppings for oatmeal to change up the flavors and up the health ante. My favorite toppings right now are almond or peanut butter (for healthy fat and protein), cacao powder, flaxseed meal, pecans, bananas, blueberries, strawberries, cinnamon, maple syrup and almond milk. During the weekend I’ll cook up a large batch of oatmeal and keep it tightly sealed in the refrigerator so I can have it on hand for breakfast during the week when someone wants something hot and hearty. I zap it in the microwave before putting it in the thermos and I keep some chopped fruit on hand in the fridge so I can quickly throw it in with the oatmeal. Perfection!
2) Fresh Cut Veggies: I’ll chop up a variety of veggies on Sunday and keep them in a shallow container with a little bit of water to keep them fresh and crunchy. Carrots, red and green peppers, broccoli, and cauliflower usually keep well for a few days this way. They are an easy and healthy addition to lunch boxes. And when I’m cooking a quick chicken stir fry I have my veggies already cut and ready to go. Just throw them in and let them sizzle with some some oil, garlic, seasonings on hand, and meat! Serve over rice and you’ve got dinner!
3) Brown Rice: Speaking of rice, this is one of the other items I batch cook during the week. I usually make natural long-grain brown rice and keep it in the fridge. I use it as a base for stir fry dishes, or add ground meat and veggies with spices for another quick and healthy meal. I like to play with the flavor of the rice, too, by substituting broths for the water when cooking.
4) Fruit: All that chopped up fruit I like to add to oatmeal is also handy for smoothies. I also keep frozen fruit in the freezer as it keeps longer and adds more body to the smoothies. My kids like smoothies in the morning or for a snack in the afternoon. Just throw in the fruit and a liquid (I usually use milk, almond milk or coconut water) into the blender with some protein powder, vanilla, cacao, or whatever flavors strike your fancy and you’ve got something healthy for them in no time.
5) Soup or Chili: I usually make a large pot of soup or chili that I can serve for an easy meal or take for lunch. My version of chili uses ground turkey and is heavy on the beans and legumes (look for my favorite chili recipe later this week). The beautiful thing about soup is that you can add in some of this and some of that – whatever vegetables and meats you have on hand. The variety of ingredients keeps things interesting.
6) Meat: I like to cook up a batch of ground turkey and have it on hand for rice dishes and healthy tacos during the week. I also like to form meatballs and keep them in the freezer when cooking up a pasta meal – just zap the meatballs in the microwave under a damp paper towel to keep them moist.
Doing the batch prep and staple shop helps me to reduce the stress that can come during meal time on a weeknight. What are your tips for streamlining the weekday and weeknight food prep? I’d love to hear your tips and stories.
Here Is A List Of Additional Staples I Shop For During Most Weeks Because I Know The Kids Like Them, They’re Healthy And Easy To Serve
Nuts: I buy raw and unsalted. Cashews, pecans and walnuts are my favorites. I like to put a mix in snack-sized containers so they are ready to go during the week when I’m making lunches. I also throw some walnuts in with some basil to make a quick pesto sauce in the blender when I’m cooking pasta.
Eggs: I prepare hardboiled and put them in lunches or heat up at breakfast.
Frozen fruit and veggies: still try to look for the organic brands – frozen veggies and fruits are just as healthy as fresh and reduces the waste since they won’t spoil as quickly.
Dark chocolate chips: I keep these on hand for quick and healthier baking. I have a delish flourless chocolate and banana cookies that I’ll be sharing shortly. Sometimes I add the dark chocolate chips to the nut mix I make for the kids for variation.
Sundried tomato in oil: I can chop these up when I’m cooking and add them to a variety of quick dishes such as pasta, meatloaf, salads and pizza. They add more intense tomato flavor and keep for a while in the fridge.
Pesto: If I have time I like to make my own but I’ll usually pick up a container of pesto at Trader Joe’s. Making my own pasta isn’t too difficult when I get a chance to do it. Just blend together some basil, olive oil, walnuts, and salt and pepper to taste.
Ground turkey, chicken breasts and fish: My kids like fish so I always know that salmon will be an easy serve. I try to use up the fish and chicken early in the week while they are fresh. The turkey I cook up in a batch so I have it ready for various meals.


Prep Time: 20 minutes
Cook Time: 5 minutes
Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 egg beaten with 2 ounces water
1 cup panko bread crumbs
Oil for deep frying, preheated to 375 degrees
Cut refrigerated macaroni and cheese into slices or bite size pieces.
Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.
(c) Food Network, Alton Brown


How to master charcuterie using the best commercial meat slicers available on the market.
7 Best Flywheel Slicer Features for Mastering Charcuterie
The hypnotic sound of slicer blades gliding back and forth is reminiscent of the vicoli in many Italian neighborhoods. It’s a sound that takes you back in time and is part of a craft that is perfectly suited to the present. Mouth-watering European platters of razor-thin cut cured meat, fish, and cheese are increasingly popular in American homes and commercial kitchens. For restaurateurs, the ability to be able to offer freshly sliced ingredients in-house adds both appeal and authenticity to elegant eateries, cafes, and delis alike. Commercial meat slicers offer an excellent experience and front-of-the-house aesthetic for all spaces.
View or download our slicer brochure with a click on the image above or click here.
Our Volano series Flywheel Slicers combine craftmanship and built-in safety features for precision that can’t be beaten. Elegance and artisan appeal are two of the factors that distinguish our kitchen equipment in general. But it is the precision that our commercial meat slicers provide that makes portion control a cinch, helping our clients improve their bottom line while keeping with culinary tradition. Crafted with a built-in blade sharpener and safety guard, our traditional European slicer is ideal for a variety of artisan meats and charcuterie, dramatic theater-style presentations, and guest engagement.
Our Executive Corporate Chef David Binkle has been a fan of the Flywheel slicers long before he joined our team. Even the fine dining restaurants he worked in previously used them. He particularly likes the chrome-plated carbon steel precision blade and the easy-to-use flywheel for speed, control, and effortless operation. Since using a Flywheel slicer doesn’t require electricity, it can be utilized anywhere in the kitchen. They also have a longer life cycle than conventional deli slicers, Chef David pointed out. Slicing ingredients so thinly produces more yield, and from Chef David's standpoint, helps them to look sexier on the plate.
Two of the terms most widely used in cured meat presentation nowadays are charcuterie (French) and salumi (Italian). Both terms are used to describe cured animal meat that often includes various cuts and even offal. European hams such as Jamón , prosciutto, pancetta, guanciale, and mortadella are just a few. Smoked salmon and gravlax can also be featured on the plates. The French word charcuterie, however, can include cooked meats such as pâté. The Italian term salumi, on the other hand, only refers to cured meats (particularly with salt and air). Salumi di mare, or Seafood Salumi, is becoming increasingly popular in Italy and can include a wide variety of fish and seafood that are cured in the manner of meat and served on separate platters in the same fashion.
Many fine dining restaurants use flywheel slicers to create crudos and carpaccios of thinly sliced meat and seafood as well. The automatic product advancement of our Volano Flywheel slicers creates consistent slicing and the built-in top-mounted knife sharpener makes it easy to maintain. High-end French and Italian restaurants aren’t the only ones using Flywheel slicers. Spanish and Mediterranean restaurants use them for preparing Tapas, too. Two classic French staples –the cylindrical-shaped Galantines, and Terrines, also benefit from this type of slicing.
Chef Josh Fidler at Mela Kitchen/Jack’s Hard Cider in Gettysburg, PA told us that their restaurant, Mela Kitchen, which is named after the Italian word for apple, uses our Flywheel slicer in addition to our ovens. He says that our Flywheel Slicer is a centerpiece of their venue and that he uses it often because charcuterie has a prominent place on their craft-beverage-driven menu. Unlike deli slicers which need electricity and power, and can’t be operated near water, Flywheel slicers are easy to use and maintain. Deli slicers, on the other hand, can be tedious to take apart and fix. You have to move the blade to sharpen them and require outside service. They are also kept back of the house and don’t add to the aesthetic of a space.
Here are the Best Slicer Features for Charcuterie According to Chefs:
- Precision cutting for a variety of ingredients
- Multi-setting thickness gauge adjustment for precision slicing and yield maximization
- Chrome-plated carbon steel precision blade is ideal
- Material aspect: what to look for in durability and appearance
- Porcelain finish and premium decorative accenting
- Optional enameled cast-iron stationary pedestal base
- Standard 2-year parts and labor warranty
- Base Options
- The optional base includes welded support shelf
- Ideal for display slicing or on a cart for tableside service.
- Custom colors available
- Safety Features – blade guards are a must!
- Built-in Blade Sharpeners
- Automatic Product Advancement
- Choose the blade size that fits your needs
Our Volano Series is available in three blade sizes including the Volano 350 (14” Blade), Volano 300 (12” Blade), and the Volano 370 (15” Blade). Click here for more information.


The pandemic has led to economic hardships for many families, especially those who were already struggling financially, and disruptions to schooling have created additional burdens. While California districts have continued to provide meals during school closures, they are providing fewer meals than before the pandemic. Extending some of the new nutrition programs and flexibility offered this past year could help tackle longstanding food insecurity.
Since last summer, about a third of low-income families with children consistently report obtaining free food. Roughly a quarter said they received food from schools—the most common place to access food. This represents an improvement from last spring, when 19% reported receiving food from school. The increase—particularly during summer, traditionally a time when school meal provision drops sharply—is encouraging. A recent survey of school districts shows that most (70%) spent more on meal services in 2020–21 than in 2019–20, and nearly half (48%) reported an improvement in the provision of meal services in fall 2020. Despite this progress, 59% of students were eligible for free or reduced-price meals in the 2020–21 school year, suggesting that many eligible students are not getting these meals.
Schools are providing fewer meals than they were before the pandemic. The most recent federal data for fiscal year 2020 (October 2019 to September 2020) show a drop-off in the number of meals per school-age child served in California: 112 meals, compared to 129 meals in the previous year. Because fiscal year 2020 includes several months before the coronavirus outbreak, the drop-off from March 2020 onward is in truth larger.
Despite efforts to improve food access, a full quarter of low-income families with children report having insufficient food in the past week. Latino and Black families are much more likely to report insufficient food than white and Asian families—reflecting disparate rates of underlying poverty and exposure to the pandemic-induced health and economic crises.
School meals are mainly federally funded, and schools have only been able to use federal funds to provide meals during closures due to waivers of normal regulations. With these waivers, schools can hand out pre-packaged meals and provide free meals to all children under 18 without checking eligibility, and parents can pick up meals without children present. Some waivers will become unnecessary once schools can serve meals on-site, but others may be beneficial to continue even after the pandemic is over.
Pandemic EBT (P-EBT) is another federally funded program that has provided grocery funds on debit cards to parents of low-income children to replace school meals they may have missed. The program has roots in summer pilot programs that demonstrated a sharp drop in food insecurity among children receiving the cards. The state sent $1.36 billion in P-EBT benefits to 3.7 million children between March and June 2020; a renewal of California’s program for the 2020–21 school year is awaiting federal approval.
Recent policy proposals at the state and federal levels recognize the significant role school meals play in children’s lives. Moving forward, policymakers will need to continue to consider which of the new programs and waivers would be beneficial to support children’s healthy eating and lower food insecurity even after the end of the pandemic.


It seems your local Chipotle is potentially a dangerous place to eat. If you’ve ever been to one, you know they market themselves as on the cutting edge of fads in organic and locally grown ingredients. Which is, we’re led to believe, superior to “industrial” food produced by large corporations. It looks like regarding health, it isn’t so superior after all. Henry Miller at Forbes gives us a critical perspective:
The company found it could pass off a fast-food menu stacked with high-calorie, sodium-rich options as higher quality and more nutritious because the meals were made with locally grown, genetic engineering-free ingredients. And to set the tone for the kind of New Age-y image the company wanted, Chipotle adopted slogans like, “We source from farms rather than factories” and, “With every burrito we roll or bowl we fill, we’re working to cultivate a better world.”
We don’t visit Chipotle often, but when I have the dripping progressive self-righteousness annoys me more than a little bit, and like much else liberals/progressives push as enlightened, the results leave much to be desired. Government gets away with it, unfortunately, but a business that makes its customers sick will not. This one shouldn’t. I thought the issue was only limited to one restaurant, but Mr. Hill points out that there have been outbreaks in nine states! He continues:
Food poisoning is a serious business. Four years ago, 53 died and 3,950 were sickened from an E. coli outbreak in Germany caused by organic bean sprouts.
Chipotle isn’t only subjecting its customers to very serious health risks, it’s also actively spreading the pernicious superstitions of food faddism and mythology–for example, using innuendo to suggest that genetically modified food is somehow “unnatural” or dangerous in spite of mountains of research evidence and real-world experience to the contrary.
So Chipotle not only spreads progressive lies, it spreads disease and possibly death as well.


~DIY of how to make fondant cake~
A very large part of the baby shower party-planning process is of course the cake. The cake is usually linked to the theme of the shower, and it can serve not only as the main dessert but also as the centerpiece of your table. Fondant achieves a stunningly smooth and professional look.
Unless your best friend happens to be the
CakeBoss, there is no reason you couldn’t make your very own cake fondant in
your kitchen. I was definitely intimidated by fondant at first; I thought there
was no way I would pull it off. However, for all of you fellow disbelievers out
there, I am here to tell you that it is not as hard as it looks. The end result
is something you will be bragging to your friends about for a long time. And I tell you exactly how to make a fondant cake below!
There are a myriad of tools and gadgets that are available for fondant at stores such as Michaels, but don’t let yourself be overwhelmed. If you are making a fondant cake for the first time, just focus on the basics. The cake is essentially the same old cake that you buy in a box at the store and bake, no worries there. Then comes the part where you shape and apply the fondant. Below I will guide you through the process from start to finish, step by step.
You will need: cake mix, buttercream frosting, cake release mixture (see below), 2 lbs. of rolled fondant, cornstarch, and vegetable shortening.
First and foremost, preheat the oven and prepare
the cake batter as directed on the box. I couldn’t help myself and of course
chose red velvet for the Red Riding Hood-themed cake. I made a two-layer, 8-inch round cake. To coat
the cake pans so that the cakes would release easily after baking, I prepared a
cake release mixture of equal parts vegetable shortening, flour, and oil and
brushed the inside of the pans.
Bake the cakes according to package directions. Let cool for about ten minutes on a wire cooling rack before trying to flip from the pan. Meanwhile, cut out an 8-inch cardboard round to fit under the bottom cake layer, which will help with the sturdiness of the cake.
After 10 minutes, carefully flip the cakes out onto a cooling rack and let cool completely before applying any frosting. Apply a bit of frosting to the cardboard first so that the bottom layer of cake stays in place, and then center the bottom cake on the cardboard. Apply a generous layer of frosting to the top of the first layer, and, carefully lifting the second layer with a spatula, place the second layer on top of the first.
Liberally frost the outside of the cake with buttercream frosting. The layer of frosting helps the fondant stick to the cake, and provides a clean and smooth surface for the fondant to be applied to. That said, try to flatten the frosting as best as possible because you cannot change it once the fondant is applied, and any bumps in the frosting will show through the fondant (the photo above is before I smoothed the frosting out). I found that setting the cake on a short pedestal made it easier to apply the frosting.
Alright, it’s been pretty basic cake baking up to this point. Next comes the fondant. Wonderfully, Michaels sells premade fondant in boxes that you just have to roll out. They sell it in multiple colors and sizes. You can use the store-bought fondant as I do here, saving a huge step, or you can make your own. I recommend trying this recipe if you want to make homemade marshmallow fondant.
The first step to working with the fondant out of the box is to prepare your work surface. Dust a large nonstick mat or a flat surface with cornstarch. Then start kneading the fondant with your hands to make it more pliable. It starts off as very stiff and dry, but after 5-7 minutes of kneading it should start to feel soft and supple. If there are still cracks in the fondant after kneading, just add a bit of vegetable shortening and work it in.
The next step is to roll out the fondant in a similar fashion to regular dough. Nonstick rolling pins work best for this, but you can also rub your regular rolling pin with more cornstarch to prevent sticking. Roll the fondant out in the shape of your cake. To measure how large to roll out your circle, I recommend using Wilton’s guidelines for fondant: Measure the cake across the top and the sides, and then add two more inches. So the equation is: the diameter+side+side+2 inches. My cake was 8 inches across and 3 inches high, meaning my fondant needed to be rolled out to 16 inches. The more fondant that you roll out, the more that you will have to work with along the bottom of the cake.
As I was rolling the fondant, I made sure to lift it off the mat periodically and rotate so that the fondant layer was rolled out evenly. Once the fondant is ready, it is easiest to lift it by folding it over the rolling pin, and then transferring to the cake. Try to have it hanging evenly around all sides of the cake. Also, do not wait too long before transferring the fondant to the cake, because it dries out just sitting there.
Using your hands, carefully smooth the top out. Slowly work your way around and down the sides of the cake to create an even surface. The excess fondant at the bottom can start to form pleats, so go ahead and cut the excess off with kitchen scissors so that the sides don’t ruffle. Slide your hand down the side to smooth the fondant out and tuck under the bottom, repeating with the entire cake. The key here is patience and checking around the cake again and again for smoothness.
The cake is now ready for other fondant or frosting decorations. I would advise against storing a fondant cake in the refrigerator because when it comes out it turns wet and sticky. Instead, store it in a cool, dry place in a cake box.
For decorating with fondant, the possibilities are endless. Since fondant is extremely shapeable, it can be used with any party theme or idea. It’s the grown-up version of playing with Play-doh. It is flexible, can be imprinted with designs, or formed into hearts, flowers, or simple shapes. For the red dots, I rolled out some red fondant and used a frosting tip to make uniform circles. If you want to apply fondant to fondant, dab a bit of water on the piece you are placing on the cake so that it sticks. Be forewarned though that colors can leave a residue, such as red on white, if you want to move things around later.
One idea for accenting the bottom of the cake is to place a wide ribbon around the outside for a cleaner look. You could also use shaped fondant pieces. For the cake topper, I decided to order the perfect Baby Red Riding Hood made by the talented Ana Feke on Etsy. What a little nose she has. What little feet she has. Look at the wonderful detail!
how to make a fondant cake
See now, that wasn’t too bad, right? The end result is a beautifully composed cake that will be the center of attention at any party.


I’ve been dying to try this flavour combination – pistachios, nutty and rich, paired with chickpeas – earthy and delicious.
It was worth the wait!
These little balls of goodness are delicious :3
Serve these with sauce of choice, I recommend something spicy and creamy – spiced yogurt dip or perri perri sauce!
Best part is – these are 100% healthy, protein packed and delicious.
Pistachio Falafel Balls
© 485 drained canned chickpeas
© 90g raw pistachios
© Juice of 2 lemons
© Pinch salt
© Pinch white pepper
© ½ tsp. mustard seeds
© 1 tsp. harissa paste
© 2 dried chilies
© ½ tsp. garam masala
© Pinch dried green mango (amchar) powder
© Bunch parsley
© Bunch coriander
© ½ tsp. chives
© 1 tsp. paprika
© 1 tbsp. hummus
© Coconut oil
- Preheat oven to 180C. Line a baking tray with baking paper.
- Place raw pistachios onto the baking tray.
- While waiting for the oven to heat, place all ingredients except coconut oil into a food processor.
- Place the pistachios into the oven, and bake for 5 minutes.
- Once baked, take out of the oven to cool.
- Once cooled, add the pistachios into the food processor.
- Process all ingredients until uniform, transfer to a bowl.
- Heat coconut oil in a bowl – enough to roll the balls in to coat.
- Turn the oven up to 200C.
- Roll balls of the falafel mixture, coat in coconut oil and place onto baking tray.
- Once all the balls have been rolled, bake for 20 minutes until golden.
- Take out of the oven, leave to cool.
- Serve with sauce of choice.


Calorielab.com isn't a low-carb site, but it covers much that's of interest to low-carbers, Here's an article posted May 21, 2007. The sidebar headline is "Eating Fat is Good For You," by Sara Ost of Mark's Daily Apple.
The lipid-phobe’s guide to dietary fat: 11 ways fat can help you (and 4 ways it can’t hurt you)
Lowcarbarama posted the following comment today:
February 23rd, 2008 at 6:34 am
“this wasn’t Atkins (I’m all about the greens), but…”
For several decades, Dr. Robert Atkins promoted eating regular, generous quantities of low-starch vegetables, including greens, as an important part of his nutritional approach. The company he founded continues to do so.
“Fat, while really good for you, adds up fast when compared to boring but filling alternatives. So some people might need to concentrate first on adding lots of bulk in terms of veggies to their diets before they go to wild slathering on the butter and cream sauces, or even the olive oil and nuts.”
This is a common misconception. Lowfat bulky foodstuffs fill the stomach, but don’t satiate. High-fat, low-carb, moderate protein (for instance, 50%-70% fat, and no sugar or starch) will satisfy and satiate at much lower caloric totals. Try it, you’ll see. When you cut the carbs and up the fat, it’s much harder to overeat.
The delicious truth that Sara discovered is that, as long as you restrict sugar and starch, when you allow yourself to eat all the fat you want, you’ll find that you’re eating no more than you should.


Bringing the ultimate fried chicken back home..
Our fresh chicken is brined to be as moist as possible, lathered in buttermilk to be as tender as possible, hand-rolled-to-order in our crispy batters and fried to perfection.
Our lean, grilled chicken is marinaded in our in house glazes and finished on our chargrill.
Every meal is served with your choice of our signature sauces and dips, all made in house to our own secret recipes.
Here at Saucybird, we're all about authentic, succulent-yet-crisp fried chicken and the tastiest sauces around, nothing else..
..OK.. except crispy fries & drinks to go with them


A culinary dream come true for gourmet cooks, foodies and the curious. Secret ingredients, anecdotes, tips, and recipes from famous chefs and cookbook authors.
The Cheese Web
Created by one of the world's leading authorities on cheese, Juliet Harbutt, the Cheese Web has tons of up-to-the minute information about cheese, cheesemakers, cheese sellers and cheese events around the world.
One of the "sweetest" sites on the Web, check out today's daily recipe, play recipe roulette, search for a cookie recipe by category or ingredient, and munch, munch more. Sorry, I couldn't resist.
The Creole and Cajun Recipe Page
Celebrate the marvelous Creole cuisine of New Orleans, and the hearty cooking of Acadiana (or "Cajun country"). You'll also find some culinary basics -- stocks, sauces, seasonings, and the like -- as well as a few tastes of many other regional and world cuisine.
For People Who Eat
Access such fine publications as "Gourmet" and "Bon Appetite" or check out their extensive "Drinking" index with over 700 libations.
The Global Gourmet
One of the leading and most acclaimed food sites on the net. Each weekday this delicious site presents a new fresh recipe, cooking tips, food news, product reviews and more.
The Cook's Thesaurus
Like a word-based thesaurus, this one deals with substitutions -- in this case, which recipe items can be substituted for others based on dietary restrictions, personal preference, or whatever. It will even let you know if the replacement is really as good as the original or just a feeble fix.
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Salads with watercress, lemon olives, grapes, avocados, crisp cherry tomatoes, cucumber, potato salad, couscous, in fact all our choices contain high antioxidants for a healthy option.
Lentil Stew with Dumplings
We serve a fabulous Homemade crust free Quinoa QUICHE, made with mushrooms, spinach, peppers, lowfat cheese, garlic and almond milk.
Relax in the quiet calm congenial atmosphere of our Coffee Lounge for tea and cakes.
We offer specialties teas to freshly ground coffee beans which we grind ourselves.
Cappuccino, Latte, Americano, Espresso, Mocha and Hot Chocolate.
Quirky Old Fashioned Tea and Cakes.
It's good to keep a tea bag or two
in case a friend calls on you
how they love the tea you make
served with a biscuit or a piece of cake
NEW SUPERFOOD BAR
If you'd like to make a booking to sample our superfood dishes please use form below, we are open Monday, Wednesday and Friday (please book in advance as we use fresh produce every day and need to know how much to order, many thanks.)
LUNCHES Served 12pm to 1pm
Fresh Ingredients Every Day
To make a BOOKING please use form below, many thanks.


Why feed canned food to your dog or cat? A lot of people don’t know much about canned food, but it has plenty of benefits. Canned food tends to have a higher overall protein content then kibble. The moisture content is great for both dogs and cats, and it almost always gets finicky eaters to gobble down their meal. The downside is the cost, bacteria if left out, and it can cause weight gain.
Canned food tends to have more protein then kibble because the meats in the food are closer to their original state, they also require less carbohydrates and binding agents which are used to keep kibble together. This is especially great for cats since they are carnivores and do not need grains. This provides great protein rich food which both dogs and cats thrive on.
The moisture content in canned food is an awesome feature. Cats generally don’t like water, so it is a nice way to sneak moisture into their diet; because they will generally lick up the gravy in canned food. For older dogs or dogs with dental issues the high moisture content helps make it easier for them to get the food down without the need to chew.
Finicky or picky dogs can be a pain. Some dogs are just stubborn and will go 2-3 days without eating to prove their point. Dogs will not starve themselves, but as an owner it is alarming when your dog goes this long without food. If you have never tried canned food as a topper we at Poudre Pet and Feed Supply highly recommend it for these situations. Most dogs cannot resist the food when you put a little bit of canned food on it!
There are a few things about canned food that make some people steer away. The cost is usually the first. Canned food tends to be a little pricey if you are trying to feed it alone. We recommend a good mix of can and dry food. When feeding canned food, do not leave it out for more than one hour as bacteria will begin to form much quicker than dry food. Since canned food is much higher in protein and fat than kibble it is easy for us humans to feed too much. This can cause obesity in our pets which will lessen their quality of life, so again we will recommend a mixture of canned and dry food which will keep pets at a healthy weight!
In the end do not be afraid of canned food, it is a great way to keep your pets happy and healthy and there is nothing better than that!!Sources


The diet of breastfeeding mothers should include adequate polyunsaturated fatty acids and very low levels i. In contrast to the benefits of DHA, transfatty acids in breast milk could negatively affect infant growth and development Trans fatty acids in human milk in Canada declined with the introduction of trans fat food labeling. A baby who cries for an extended period of time, especially if the crying is intense, can swallow extra air. What is Labneh Cheese? Supplement material 1:
An alternative would be almond milk or soy milk. A breastfed baby may have an allergy or sensitivity reaction after the mother consumes certain foods or drinks such as common food allergens like cow's milk, soy foods, wheat, corn, oats, eggs, nuts and peanuts, and fish or shellfish. Constipation Constipation is a common stomach problem in babies just starting on solid food. Learn which baby poop colors and textures are normal for breastfed and…. It's also a risk factor for SIDS sudden infant death syndrome. Sweetened Condensed Milk: Recommendations from six to 24 months.
Eating a range of foods, including spices, will help introduce your baby to new flavors, hopefully making him or her a more adventurous eater in the future. That possibility should definitely be discussed with your health care provider. Many new moms fear that eating the wrong foods while breast-feeding will make their baby fussy. On average, it takes hours for food to reach breast milk — so keep that in mind when looking for a food-related reaction. How horrible must that be to be awoken from a much needed nap with a stabbing gas pain?
Make no beans about brewing up caffeine Most breast-feeding women can drink a moderate amount of caffeine without it affecting their infant. This often includes dairy products and cruciferous vegetables like broccoli. For most babies, the number one most effective treatment for gas is TIME. Vegetarian, or mostly vegetarian, diets have been the mainstay of many cultures for centuries, and the milk of vegetarians usually is as nutritionally appropriate as that of other mothers. If your baby has tummy problems, give your infant a warm bath. There are many theories about colic, but the actual cause is inconsistent. There is a condition called gastroesophageal reflux disease that affects some babies.


@9 months ago with 26 notes
#philadelphia #philly #vegan
Top Ten Upscale Vegan Restaurants brought to you by SHAPE Magazine
How many have you been to? We’ve only tried Real Food Daily and Candle 79 but we’d like to try them all!
Here’s the list:
1. Blossom: NY
2. Karyn’s on Green: Chicago
3. Candle 79: NY
4. Plum Bistro: Seattle
5. Pure Food & Wine: NY
6. G-Zen: Brandford, CT.
7. Vegde: Philly
8. Real Food Daily, LA (we love this one!)
9. Millennium: SF (going to SF soon so this will be on the to try list)
10. True Bistro: Boston
It’s surprising there aren’t more Seattle options as Seattle was recently named the top city for vegetarian and vegan dining. Looks like New york is in the running! Next time you are in one of these cities make sure to add one of these restaurants on your list.
Been to True Bistro! Represent, Boston.
Definetly going to Vedge next weekend while up in Philly to scope it out. :) Hope I’m impressed and get to make it my go to fancy place once I move.


Sun, Apr 23|
Vegan Indian Cooking Class - Part 2
We will be demonstrating South Indian dishes so be prepared for some bold flavors.
Time & Location
Apr 23, 2023, 4:30 PM – 6:00 PM
Culpeper, 107b E Davis St, Culpeper, VA 22701, USA
About the event
The first Vegan Indian Cooking Class was such a success that we decided to do a sequel. This time we will be demonstrating South Indian dishes. You can expect to experience different flavors from the previous class. South India is home to many of the world's most coveted ingredients like curry leaves, peppercorns, tamarind, coconut, and chilies, so be prepared for some bold flavors. We hope you'll join us for another unique culinary experience.
- Ticket type
Vegan Indian Cooking Class - 2
This ticket includes food to taste during and/or after the class.Price$20.00Sold Out
This event is sold out


The farm specialises in the growing and selling of fruit trees. Located on the fertile soil of the Lublin Region, it provides perfect conditions for propagating fruit trees of all species and varieties.
The farm grows apple, cherry, sweet cherry, peach, plum and pear trees. Its annual tree production in a closed cycle is 200-250 thousand scions and 250 thousand budded rootstocks of all species.
The farm has a well-equipped machinery stock and warehousing facilities with a cold store and storage rooms for storing trees during the winter.
The farm supplies gardening shops, garden centres and wholesalers from Poland, Lithuania, the Czech Republic, and Slovakia, as well as fruit farmers from Poland, Ukraine and Belarus.


April 2017 - Amtech's Michael Schroeder participates in IFMA Community Services event for the Central Texas Food Bank
In partnership with the Austin Chapter of IFMA, the Central Texas Food Bank mobile food pantry event was held in Austin on April, 19, 2017. Amtech's Austin General Office Manager, Michael Schroeder, volunteered for the event and helped serve over 8,000 pounds of food which went towards helping 144 families. The Central Texas Food Bank hosts this event every month at this location, working with food donors across the country to help fill unmet needs in Central Texas. A very worthy cause, and congratulations Michael, you are an inspiration to us all!


I wish you guys could smell my kitchen right now, or anywhere in my house because it’s mouthwatering. I’ve had a beef stew in the oven for the last couple of hours, it’s still got about an hour to go. The cats and dog are both sitting staring through the kitchen door and I’m half surprised that J isnt sitting there with them too
He keeps telling us how good it smells and how hungry it’s making him. I swear if he doesn’t let up, S is gonna spank him one haha
Mind, he was nicely Dominant this morning. They both were. But that’s a different story that has nothing to do with my beef stew.
It’s a pretty simple dish, not much prep… just a nice, long, slow, cooking process.
You start with softening some celery, some onion, bay and thyme in butter and vegetable oil. Stir in some flour, some tomato puree, beef stock cubes and (my secret ingredient) worcestershire sauce.
Gradually stir in boiling water, and the stewing beef and bring to a gentle simmer
Cover and pop in the oven (gas mark 3) for 2 and a half hours.
I’ve just taken off the lid and put it back in the oven – in about 45 minutes to an hour the beef will be really tender and sauce will be thick and it will be perfect.
Until then, I catch up on another episode of Frequency on Netflix


Friday, March 13, 2009
Honey Kix 'Sweet and Simple' gift set. Giveaway!
Do you like to get yourself off on the right foot as far as Breakfast is concerned then come enter this Giveaway to win a Honey Kix 'Sweet and Simple' gift set. It contains all you need for a healthy start to your day (except for the milk, of course.) You Will receive a coupon for a free box of cereal, a honey jar, a set of colorful cereal bowls, a container to take your cereal and milk on-the-go, and a container for keeping cereal fresh at home! Get your chance here >>> http://www.lillepunkin.com/2009/03/review-of-honey-kix-cereal.html


Digestive troubles, muscle tone troubles, stress troubles, sleep troubles? Or you just want to enhance your beauty or lose a few kilos. Food supplements can contribute to your well-being. Cocooncenter offers a full range of food supplements in capsules, tablets, phials, gel-caps, drinkable solutions to recover well-being and comfort. Food supplements are intended to supplement a normal diet and not to substitute it. Cocooncenter also reminds you that food supplements are not drugs and they do not cure diseases.
All the Food Supplements products by category
3 flavours available


Diabetes Doctor Rancho Cucamonga – Dr. Cora Lanyon, D.C.
The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.
Carbohydrates with a low glycemic index of 55 or below causes a slower rise in the blood glucose and insulin values in the type 2 patient with diabetes. All major diabetes organizations from around the world now recommend use of the glycemic index ranking system in the meal planning control aspect of glucose management in diabetes control.
How is the Glycemic Index (G.I.) Measured?
Fifty grams of digestible carbohydrate are fed to ten different people and then the effect on their blood glucose is then measured over the next two hours. This is called the international standard method. For each person the area under the curve is measured for this test food. On another occasion the same ten people consume an equal amount of glucose and a curve is measured as for the test food and this is called the reference value. A GI value for the test food is then calculated for each person by dividing their glucose AUC for the test food by their glucose AUC for the reference food. The final GI value for the test food is the average GI value for the 10 people. This system has been in existence since 2002 and has been researched extensively with positive results for its use in lowering blood glucose values and stabilizing insulin levels.
What is the Glycemic Index Diet?
This diet focuses on carbohydrates, with the goal of eating foods that produce a steady rise in blood sugar instead of the spike in blood sugar created by eating foods that are quickly digested. An additional benefit of the diet is the high fiber content that increases the feeling of fullness with resulting weight loss.
Foods on the Glycemic Index Diet are scored on a scale of 0 to 100 based on how much they raise your blood sugar level. The scale is divided into three sections:
High G.I. Foods: (with scores of 70 or higher) white bread, pasta, crackers, sugar, sweetened soda
Medium G.I. Foods: (scores of 56-69) spaghetti, rice, potatoes, corn, ice cream
Low G.I. Foods: (scores of 55 and under) oatmeal, peanuts, peas, carrots, kidney beans, hummus, skim milk and most fruits
*Glucose has a G.I. of 100 for comparison purposes.
Factors That Impact on the Index Value of a Food
There are many factors that can change the G.I. of a food:
- The type of sugar: The G.I. for fructose is 19 but 105 for maltose. Sugars can readily be recognized by the -ose on the end of the word such as sucrose, lactose, isomaltose, etc.
- Structure of the starch: Starch is composed of two molecules, amylopectin and amylose. Foods with a higher amylose level will have a lower G.I.
- How refined the carbohydrate is: The more processed a food is, the higher the G.I.
- Nutrient Composition: Both fat and acid will slow down food transit and lower the G.I. Adding a little avocado, olive oil, or lemon juice will lower the G.I. of a meal.
- Cooking method: In general, the longer the food is cooked the more broken down and available starch becomes thus increasing the G.I.
Amount of carbohydrates play a role in G.I.
The rate at which foods raise blood sugar levels depends on three factors:
- the type of carb they contain,
- the nutrient composition,
- the amount you eat.
Research has shown that following a low glycemic index diet can yield better glycemic control in type 2 diabetes and is cardioprotective when it comes to diabetic comorbidities. According to a recent Cochrane review, complications can be reduced by as much as 20% with better glycemic control and reduction of HbA1C through following this meal plan approach.
Looking for a Diabetes Doctor Rancho Cucamonga located? Come to Core Integrated Health of Inland Empire.


Food & Beverage
Culinary delights in familiar and beautiful surroundings
The philosophy around our food concept is built on values that make your life easier and give you and yours a good experience. This while continuing traditional culture and food traditions, by adapting those to tomorrow's needs.
Food trends and continuation of traditions
Trends also affect the food world, in restaurants, grocery stores and what we put on the dinner table at home. We want to make the everyday food delicate and tasty.
Through different food concepts, we wish to convey traditions, food experiences and meal development for our hotel guests, the residents of our apartments and for the locals.
TOURING PARK TERRASSE will build a gastronomic institute. We will use real ingredients, with a particular focus on the use of local ingredients that preserve knowledge, genetic diversity, strengthening community, leading our traditions into the future and create great experiences.
Through various serving and point of sales, we will offer suitable and exquisite "Streetfood" to small or larger groups, to give a culinary experiences.
We want cooking to be fun and enjoyable
At the same time, we want to make it more enjoyable when you eat the food - whether you eat it alone or with others.
We will offer food packages and snack meals adapted to different target groups. Through continuously listening to our customers' needs and focusing on important details, we will make good food even more accessible.
Furthermore, we will offer today's dinner - if desired served in pots put on the table. Imagine the good feeling that it gives to help yourself with meatballs straight from the pan, fill in with just as much potatoes, gravy and vegetables as you wish. Or fresh baked cod straight from the pot - added potatoes, vegetables and ground butter?
On our signature menu, seasons will be reflected through the use of fresh products available at the time.
From early morning until late at night - all week long, we will strive to ensure that all our meals should be a delight for the eye, palate and stomach. Our eateries and points of sale will be meeting places for the guests, the apartment owners and the local community, served as a welcome face to the outside.
By offering different types of food concepts we want to create meal routines for our guests and customers through that they see, learn, experience and remember. A good meal binds us together and makes us feel good. The taste of good food means a lot both for our health, welfare and well-being.


Juul Pods and Their Health Benefits
Juul Pods is an amazing innovation that enables users to conveniently make their own juice at home. There are many health benefits connected with juicing. Just about the most talked about health benefits is the increase in energy. Juicing gives you plenty of energy to perform everyday tasks such as walking, jogging, and running. With extra energy also you can do more things such as lifting weights, working out, studying, and also sleeping.
The other most talked about benefit from juicing is the high quantity of nutrients and vitamins within the juice making process. Many fruit drinks lack the minerals and vitamins that our bodies need every day. That’s where Juul Pods is necessary. You can easily get all the vitamins and nutrients that your body needs by mixing in a glass of juice.
A major benefit of Juul Pods is that they are made to be easier than using a blender or a processor to make your juice. They’re small and very easy to take with you on the go. Most people love the capability of the Juul Pods. It really is far easier to drink a glass of juice than it is to try and squeeze a small number of fruit in the mouth area.
The juicer takes a lot of hard work from the process. It really is literally a fruit processor on steroids. There are no chopping, no straining, and only top quality fruits to ripen into juice. Juuls will undoubtedly be rewarded with a delicious treat every time they pull a fresh apple, banana, or any kind of fruit. The fruits will be tender, clean, and filled with the goodness that is in the core. That’s what makes it different and more advanced than the other types of juicers.
Medical benefits of Juul Pods are quite extensive. This includes being ideal for you when you are drinking the juice. One of the juicing advantages is that it gives you the vitamins and minerals that are not within the juice making process. These nutrients are crucial for overall health and the fitness of the Juul Pods themselves. When juice Element Vape making, these nutrients are lost in the processing.
The main reason people drink juice is because they are lower in calories. But, some juice drinks are in fact lower in calories than fruit drinks! That is a huge plus, especially for people dieting. Juuls are a great way to get the necessary level of fruit without gaining too much weight as well. This is one of the fuel pods biggest health advantages.
Many people who do not drink enough water are concerned concerning the chemicals in the juice making process. There were no studies about long term contact with chemicals in juice, but some people are concerned if they are exposed over a long period of time. This is most likely the biggest reason that Juul Pods is this type of great option for those who want to make their own juice. They offer a great alternative to the store bought variety.
A number of the other health advantages of Juul Pods are the fact that they are super easy to make. Most juices that you get in stores use some type of water or juice extract to include the color and flavor to the drink. This makes the drink a bit boring and repetitive. Once you make your own juice, you can add whatever you like and customize it to your liking. You can add fruit, vegetables, herbs, and even honey. When people realize how easy it really is to make juice, they will be more likely to make it frequently.


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- The Paleo diet and diabetes.Med. J. Aust. 2016; 205: 151-152
- Beneficial effects of a Paleolithic diet on cardiovascular risk factors in type 2 diabetes: a randomized cross-over pilot study.Cardiovasc. Diabetol. 2009; 8: 35-49
- Paleolithic nutrition improves plasma lipid concentrations of hypercholesterolemic adults to a greater extent than traditional heart-healthy dietary recommendations.Nutr. Res. 2015; 35: 474-479
- Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE study group.J. Am. Med. Dir. Assoc. 2013; 14: 542-559
- Red meat consumption and healthy ageing: a review.Maturitas. 2016; 84: 17-24
- Meat consumption and cancer risk: a critical review of published meta-analyses.Crit. Rev. Oncol. Hematol. 2016; 97: 1-14
- Food processing and the Mediterranean diet.Nutrients. 2015; 7: 7925-7964
- Cardiovascular: metabolic effects and dietary composition of ad-libitum Paleolithic vs. Australian guide to healthy eating diets: a 4-week randomised trial.Nutrients. 2016; 8: 314-327
- Effects of a short-term intervention with a paleolithic diet in healthy volunteers.Eur. J. Clin. Nutr. 2008; 62: 682-685
- Calcium fortified foods or supplements for older people.Maturitas. 2016; 85: 1-4
B. Bates, A. Lennox, A. Prentice, et al., https://www.gov.uk/government/statistics/national-diet-and-nutrition-survey-results-from-years-1-to-4-combined-of-the-rolling-programme-for-2008-and-2009-to-2011-and-2012 (accessed July 2016).
- Meeting adequate intake for dietary calcium without dairy foods in adolescents aged 9 to 18 years (National Health and Nutrition Examination Survey 2001–2002).J. Am. Diet. Assoc. 2006; 106: 1759-1765
- The feasibility of a Paleolithic diet for low-income consumers.Nutr. Res. 2011; 31: 444-451
- Availability of iodised table salt in the UK – is it likely to influence population iodine intake.Public Health Nutr. 2014; 17: 450-454
- A paleolithic diet is more satiating per calorie than a mediterranean-like diet in individuals with ischemic heart disease.Nutr. Metab. (Lond.). 2010; 7: 85-99
- Subjective satiety and other experiences of a Paleolithic diet compared to a diabetes diet in patients with type 2 diabetes.Nutr. J. 2013; 12: 105-112
- Can we say what diet is best for health.Annu. Rev. Public Health. 2014; 35: 83-103
- The Mediterranean diet: health, science and society.Br. J. Nutr. 2015; 113: S4-S10


Healthy Thymes Market is a full-service natural food store and supplement market. We stock frozen groceries, refrigerated groceries including eggs and dairy, dry groceries including meal bars, cereals, grains, snacks, chips, cookies, sweets, raw foods, the largest gluten-free selection in the area, herbs, vitamins, protein powders and body building supplements, fresh organic produce, household products including dish soap, cleaning supplies, and laundry-care, body-care including skin care, hair care, sunscreens, makeup, and nail polish, pet foods and supplies, eco-friendly handmade in America house-wares and gifts, and prepared foods at our juice bar. Our staff is knowledgeable and eager to answer all your questions, whether you are new to the store or we’ve known you for years. Whatever you’re looking for, apple cider vinegar to liquid zinc, we’ve got it in store or can do our best to get it for you!
Need a gift and don’t know what to get? Let us build you a gift basket! We can follow a theme or a budget, it’s up to you! Or get your loved-ones a gift certificate to Healthy Thymes Market. They’ll know you care enough to be sure they stick around, healthfully, for a long time!
We also offer hair analyses and nutritional counseling with our owner, Dr. Dani! Learn more about how she can help make your good life better here.
Not sure we have what you are looking for? Give us a call. If we don’t have it we promise to do our best to get it for you as quickly as we can. 973-209-8555


For most of my life I used to think of nuts and dates as those weird dry things that people used to bring out at Xmas. Why have nuts and dates when you can have chocolate? Getting into clean and healthy eating was a complete revelation – not just into their outstanding health benefits, but also how amazing tasty they can be. This is a great example of how to create something that’s tastier than a traditional crumble, whilst being low carb, completely free from refined sugars and really quick and easy to make. Perfect any time of the year when you can get your hands on some ripe(ish) pears!
2 ripe(ish) pears
1 handful of blueberries
1 tablespoon coconut butter
4 heaped dessert spoons of nuts – I used almonds, pecans, hazelnuts and brazil nuts
4 heaped dessert spoons of porridge oats
4 pitted medjool dates – finely chopped
1 teaspoon dried ginger
1/2 teaspoon vanilla powder/ 1 teaspoon vanilla essence
Pinch of sea salt
1 or 2 teaspoons honey (or maple syrup / agave if you’re going full vegan)
Put the oven onto around 160 degree centigrade (fan assisted).
Lightly grease a smallish ovenproof dish with coconut butter – the dish should be snug for the pears and the crumble.
Peel, core and chop the pears and put into the dish with the blueberries and squish down gently.
Spread the dates, ginger and vanilla on top of the fruit.
Put the nuts and sea salt into a blender (I used my nutribullet for this) and pulse through a few times to chop coarsely.
Put the nuts and oats into a mixing bowl and add the coconut butter. Roughly mix together with your fingertips to create a clumpy crumble mix.
Put the crumble on top of the fruit, and drizzle over the honey to taste – you don’t really need very much as there’s plenty of natural sweetness there already.
Put into the oven for half an hour or so until nicely cooked. Leave to cool for 5 minutes then serve with some Skyr sweetened with Stevia/Xylitol, vanilla and loosened with a dash of almond milk. Or go for Coyo if you’re going full vegan.


Self-catering or 4-Star Culinary art
Trattlers Hof-Chalets is usable for self-catering wtih a fully equipped comfort kitchen and a cozy dining area.
At your check-in we welcome you with a Carinthian welcome snack and starter pack for coffee, tea and milk.
Start your day right:
We will bring your breakfast straight into your Chalet. We will serve you a "sweet" or "savory" version with coffee, tea, or hot chocolate, orange juice, butter, jams or cold cuts and pastries. Costs: € 11,90 per person, Children up to 14 years € 6,90.
We are also pleased to provide further special "breakfast requirements" from our á la carte breakfast menu (extra charge).
Chalet restaurant "Einkehr"
The chalet restaurant Einkehr is directly accessed from the Chalet village and well-known in Bad Kleinkirchheim for its culinary prowess. Chef Joshua Kostecki and his team will offer you traditional Carinthian dishes, fish- and steak specialties as well as a big choice of Pizza and Pasta. Our dishes are made from local products, produced by suppliers from our regions. Our chef, for example, chooses meat, cold cuts, cheese, eggs, curd and bread from local farmers. Even the fresh herbs are from our own herbgarden.
The Einkehr belongs to the famous "GenussWirt" initiative and has 81 points at Fallstaff and one fork.
TIPP: You can also pre-order your dishes in the Chalet restaurant Einkehr. We will deliver them at the desired time by you.
Use the selected choice of excelent wines, which are in the wine fridge in your Chalet. There you also have the chance to get to sampleTrattlers Hof-wine 2022.
During our jubilee „138 years of hospitality” we proudly present our Hof-wine 2022.
Our Hofleute choosed at tastings the Grünen Veltliner Kamptal DAC 2021 from the winery Weixelbaum from Lower Austria. The wine is traditionally made, combining a sense of refinement with the winemaking innovation of Domäne Müller. It´s a perfect choice for the Trattlerhof which combines tradition with innovation.
In addition to its culinary offering the chalet restaurant Einkehr is also well-known for its wine menu. You can choose from more than 60 famous austrian and international wines.
TIPP: During our event series "Winemakers on the mountain" you can meet well-known Austrian winemakers. Taste their wines and enjoy a 5-course menu, with the wine tasting journey!.
DownloadsBreakfast menu Recipe: Trattlers Hoftorte Recipe: Cream of wild garlic soup Winemakers on the mountain winter 2022/23
At our chalet restaurant Einkehr in the Bach district in the Bad Kleinkirchheim valley, we offer fresh dishes every day made from regional products, Carinthian specialities, our own creations, pizza (including to take out) and home-made desserts.
In summer too, star winemakers from the best-known wine growing regions in Austria are coming to the Trattlers Einkehr for a very special “summit meeting”.


ATOMIC PIZZA PUB
Featuring a one-of-a-kind homemade 14" pan or thin crust pizza piled high with your favorite toppings. Enjoy an ice-cold beer, glass of wine, or soda. Indoor or patio dining available. Dine-In / Carry-Out.
The flavors and service are outta this world!
I have a lot of trouble eating other company’s pizzas... I had given it up until I was given a chance to try yours... You have given me back the joy of eating pizza again...Thank you Atomic Pizza Pub! Steve is the best.
Steve and Mimi are great! Atomic Pizza is the newest pizza place in our town and NE Iowa and is well run and staffed. We are thankful they are there. Prices are great and allow us to keep coming back. They always have the best atmosphere for the whole family.
I worked at Pizza Hut for years and the pizzas I made for myself couldn’t compare to how good Atomic Pizza is. Absolutely the best pizza ever!
Thank you for visiting Atomic Pizza Pub's website, any questions, feel free to ask!


Wing Wah Restaurant, Hazel Crest, IL, US. Gefällt 49 Mal · waren hier. Chinesisches Restaurant. Speisekarte, Fotos und Ortsinformation für Wing Wah Restaurant in Centereach,, NY erhalten. Oder reservieren Sie in einem unserer anderen Wing Wah Restaurant, Hazel Crest: 13 Bewertungen - bei Tripadvisor auf Platz 1 von 15 von 15 Hazel Crest Restaurants; mit 4,5/5 von Reisenden bewertet.
Tai Wing Wah Restaurant, HongkongTai Wing Wah Restaurant, Hongkong: Bewertungen - bei Tripadvisor auf Platz 1' von 14' von 14' Hongkong Restaurants; mit /5 von. Speisekarte, Fotos und Ortsinformation für Wing Wah Restaurant in Centereach,, NY erhalten. Oder reservieren Sie in einem unserer anderen Wing Wah Chinese Restaurant, East Grinstead, UK. Gefällt Mal · waren hier. Chinesisches Restaurant.
Juni Kostenlose Online Puzzle in Wing Wah Restaurant gest. - SpeisekarteBefriedigend 2.
Explore the menu further to try various varieties of mixed vegetables, roast pork and other items on the respective menus. Lovers of Hoi Sin Sauce can enjoy the Mixed Vegetables in Hoi Sin Sauce and Beef with Hoi Sin Sauce among other fantastic dishes.
Various drinks are also served and customers are welcome to explore the Extra Portions menu for additional extras. Wing Wah is the perfect place to enjoy delicious food.
We provide taste and value to our customers with the many different food varieties that we have. Our menu is packed with renowned dishes that mark Chinese culinary excellence.
Our customers can experience new and distinguished flavours by exploring our vast menu. The menu combines the best of sauces, main dishes, and extras in one long list.
The dishes are provided in Sets, solo selections, and deals. This makes it easy for customers to request for items that perfectly fit their needs.
Our restaurant is a great place to be in terms of customer service. Not only are we equipped with the best talent, but we are also passionate about serving guests.
At Wing Wah, you will enjoy the amazing interactions with our team. The overall ambience is also perfect for dining.
Wing Wah Restaurant. See 11 Reviews. Select a Rating! View Menu. Phone: Cuisine: Chinese Neighborhood: Gary. See Larger Map - Get Directions. COVID Alert: Hours and menu options may be affected due to the COVID corona virus.
Please contact the restaurant directly for updated info. Additional Dining Info Delivery No delivery Payment Credit Cards Accepted Parking Parking Lot Good for Kids Yes.
Attire Casual Alcohol Reservations No. About Us Group Profile Our roots in Yuen Long Awards Community Investment TV Commercials Join Us.
Each box contains 6 icy mooncakes of 3 flavours, including Mango, Black Sesame, Chocolate Pearls and Pandan Flavoured.
White Lotus Seed Paste Mooncake 2 Yolks. High-quality Hunan lotus seeds are used to produce fragrant white lotus seed paste. As well as the impressive array of starters and main courses, Wing Wah Coventry also has the artisan of desserts you could possibly want.
From cupcakes to pancakes, jellies to fruit, not to mention our fun and tasty Do It Yourself ice-cream machine, where you can decorate freshly made ice-cream with whatever toppings you desire.
With a wide range of decadent desserts and our extravagant chocolate fountain, the only problem will be deciding what to have!
Choose from the massive variety of dishes on our menu and then watch as your food is cooked by our master chefs in front of your eyes.Best nearby attractions See all. Best nearby hotels See all. Ratings and Casinodaddy 4. See Eyecon 4 Photos Add Photo. Juni über Mobile-Apps 5 Sterne Essen! Ich kann es kaum erwarten! Personal service and attention from Alan and his family.


Operated by the City of Michigan City from 8am - 1pm SATURDAYS, May through October at 8th and Washington St. in downtown Michigan City
Michigan City’s Farmers Market makes its long-awaited return downtown! From May 5 through October 13, join purveyors and producers of all kinds from 8am-1pm in a time-honored tradition full of food, fresh air, and fun!
Contact Michigan City Events and Rec Coordinator Abigale Thayer
Michigan City Farmers Market aims to provide our community with the freshest produce, providing a space filled with locally grown food & artisan goods.


Are online cakes are familiar in Ludhiana?
The online cake shop in Ludhiana becomes the familiar one in a short time because of its uniqueness. Day by day there are so many people are started to utilize online buying with more satisfaction. You can save more from online buying. Once you realize the worth of it surely you will never choose another one.
Reason for everyone like it
If you are buying it from the normal store it will be more costly and you will have the few collections only. There are so many people are started to utilize it and they are all giving positive feedback about it. There are so many flavours are available and you can choose which one you want and surely you will never disappoint about it at any time.
Also read, Health and Healing Benefits of Ayahuasca
There are so many stunning options you will have from it and surely you will never disappoint about it. You can also suggest to those who need it and they will be happy about it. Day by day the production of the cakes is increased and the users are also increased simultaneously.
Different flavours are available
Sharing cakes is the symbol of sharing the love that’s why everyone likes to share cakes at festival time. You can save more time and money by choosing the online cake shop in Ludhiana. If you are suffering from stress or depression you can start to eat cakes and it will help to refresh your mind. Cakes are having eth capacity to make the ordinary celebration into an extraordinary one.
You can get both vegetarian and nonvegetarian cakes and you can choose which one you want. You no need to worry about the quality of the cake because they are always giving fresh cakes to every customer. Likewise, there are so many benefits you will have from online cake buying.
Low cost with the best quality
If you are started to eat cakes every day you will be energetic and it will keep you away from the laziness. It will never found any side effect to your body so you can blindly trust the worth of it. Cakes are an essential one for celebration and you can also surprise your friends for their birthday. Kids mostly like chocolate cakes because they like the flavour and there are no kids who will hate cakes.
There are so many ways are available to surprise someone but the cakes are the ultimate ones forever. Still, you are having any doubt to use it you will clarify it from the internet. You can compare the cost of online buying with the normal buying then only you will get a better idea about it. These are all the benefits you will have from it so let’s started to use it and suggest it to all of your friends and neighbours.


The subject of coffee is one that covers a large number of products, such as wholesale coffee beans, specialty coffees and also coffee makers, as food and drink data is best obtained from a specialist with a wide range of other topics. A coffee expert will provide anyone with much better knowledge than a general food and drink website, specialists know inside out coffee products will be able to offer you first-hand info on merchandise such as coffee pots made of stainless steel or even insulated coffee mugs.
Coffee reviews have been published throughout the web for many years and the subject of drinks is now easier than ever for buyers to research, imagine you ‘re looking for a food and drink review on a Kenyan coffee powder, something like that may appear on one of the many specialist coffee directories.
If you buy a stainless coffee blender but were not happy with the item would the coffee vendor part exchange the merchandise for a barista coffee maker or some other item, you should think about this while shopping for a coffee? You should pick a coffee seller that you believe in, or a coffee platform that looks secure.
When you first start looking at coffee products, make sure that you take note of the merchandise that you are actually interested in buying, such as coffee grinders, gourmet coffee beans, blended coffee packs, be precise as this will be particularly useful later on. If you have done this, you should evaluate these items on some of the many coffee websites by first making the list.


A crop from our garden last week consisted of one healthy sized courgette and a handful of beans, perfect for a meal for 2. The bad news is that I killed our courgette plant, whoops.... Over the past few months it had grown huge, I mean so big I was worried that the leaves would take over the whole garden. Anyway I seeked advice from my Dad (a keen gardener, who thinks of himself as Alan Titchmarsh, I kid you not!) and he said, 'chop off some of the leaves', so I did, and courgette plant wasn't happy at all. Well you live and learn I say, and at least we've got about 6 tomato plants to love and cherish!


Our Menu Story
Sharing and enjoying!
In the same way that our dishes are both familiar and new, we make sure our menu is too.
Each time you come back expect to find old favourites with some new choices to challenge your taste buds. Homemade dishes from locally-sourced ingredients, changing with the seasons.
Whether for brunch, lunch, or dinner – a quiet meal or a celebration with friends and family – we look forward to you joining us.
Hours of Operation
THU – SUN
12:00 – 15:00
18:30 – 22:00
Drop Us a Line
Don’t be shy. Let us know if you have any questions!


Rice is a leading food crop of the world; along with wheat and maize, they provide more than 50% of all calories consumed by the world's population!
Ever wondered about the origins of the classic dish Chicken Tikka Masala, and how it has become so popular in Britain? Find out here!
Have you ever wondered why curry tastes hot, though? Wonder no more as we have done the research for you to discover more about the science behind spice.
There is a wealth of amazing foods that have developed for the vegetarian diner as a result. So, what options are there for vegetarians?
In 2017 we know you will be wanting to explore a new host of amazing food and experiences, and we think curry should be at the top of this agenda!
We know that not everyone is as familiar with the Indian dishes as we are, so with this in mind, we’ve put together a guide to curry for the newbie.
The festive season is officially upon us! So, what should your gift of choice be for the avid curry-lover in your family?
Looking for something different this Christmas? Do you want to spend time with your family while enjoying Indian flavours? We have exactly what you need!
It’s always a good idea to know which Indian dishes are the most ‘child-friendly’ even if your kids are used to Indian cuisine.
A mixed rice dish baked with meats, vegetables and wide-ranging spices, the biryani is a dish steeped in history. Read more about the delicious dish here!


Precio sugerido: $15.00
This beautifully coloured jam uses the best blueberries to achieve a full, fruity flavour. Ingredients: Sugar, Blueberries, Pectin, Citric Acid, Sodium Citrate.
Gluten Free Corn Flour is 100% stone ground on our slow-moving stone mill in our dedicated gluten free facility. This golden flour is a coveted secret ingredient for many gluten free bakers and produces beautiful whole grain, gluten free cornbread.
From the finest nuts in our new clear can to exciting blends and everything in between, we offer so many delicious ways to add a little excitement and creativity to your snacking.
WhatsApp Colchones Carifon S.A.S


We spent most of day 3 doing our photoshoot hence we only managed to explore Shinchon which was the area we lived at. If you have not read my post on our pre-wedding photoshoot, you can read it here. After a tiring and long day, we went to try the famous Palsaek Samgyeopsal which literally means 8 colors of pork belly.
They have different sets available which allows you to choose a number of flavors of pork belly with beef or all flavors of pork belly. The most popular set would probably have to be the one that allows you to try all 8 flavors. If I remember correctly, the price of the set is around KRW30,000. In addition, if you order any set on the menu, they will give you free stew which you can choose from kimchi, seafood stew or a third one which I’ve unfortunately forgotten.
8 different flavors of pork belly
As we were really hungry, we decided to add another portion of ramen into the stew. While waiting for the meat to be cooked, the fragrance of the meat was killing me. It was tough to control my temptation to just eat it half raw.
They will barbeque the pork belly according to the sequence as displayed so that customers are able to know which ones they are eating. The 8 flavors are Wine, Pine, Ginseng, Garlic, Herb, Curry, Miso Paste and Red Pepper Paste.
The first we tasted was wine. We were pretty shocked at the strong wine after taste. We had half expected it to be just some “wine” alike flavor but we were wrong.
Pine had.. not much taste. It was more of just barbequed pork belly.
Ginseng was not bad. We were able to smell it before we even put it into our mouths.
Garlic was my 2nd favourite. I just love how it compliments and brings out the taste of the pork belly.
Herb was good too. I personally love herbs a lot especially when it goes with meat or potatoes (Omg I’m thinking about roasted herb potatoes now. Help…)
Curry was.. just curry. Nothing special and nothing great about it.
Miso paste was yummy. Love how savory it was.
I loved red pepper paste the most. Not sure if it was because I was already getting used to the food here or what but the spiciness was just nice, not too spicy.
If I ever come back here, I would definitely eat more of garlic, herb, miso paste and red pepper paste ones!
When we were leaving, we saw this at the exit which explains to you in detail the marination of each flavor. Not sure why pine is indicated as original here.
After filling our happy tummies, we walked back to our hotel.
And.. I bought the peanut snack above. I mean I wasn’t hungry or anything but the smell of it. Gosh. They had walnut and peanut ones so I ended up buying the latter because I couldn’t decipher that the foreign looking thing was walnut until I was in my room. I actually like walnut better. Oh well. But this peanut ones are really good too! It wasn’t too sweet and when you bite in it actually has a crunch to it as there are real whole peanuts hiding inside. Yum! Worth my KRW5,000. Oh and the stall owner was so nice to give me such a hugeeeee portion. So happy for that (cheap thrills)
Ending my short post for day 3 here. Next up would be our Busan trip!
- Palsaek Samgyeopsal
Directions: Metro Line 2, Sinsa Station Exit 6. Walk straight for around 5 minutes and you will spot the store across the street.
18, Baekbeom-ro, Mapo-gu, Seoul
11am – 11pm


Waking up early in springtime can be such a bliss, especially when it has just rained and you are surronded by a large green space with orange trees, spreading the aroma of their blooming flowers. Nothing can be as refreshing, as relaxing! It can even push the urge for a nice breakfast- a cup of coffee, tea or orange juice with a croissant..!
That was exactly how I started my day. I woke up at around six thirty; it was chillish and the place smelled of orange that I really hankered for a cup of coffee and a croissant!
I run to the nearby shop, ordered coffee and croissant. Coffee was really good, and as I always like to have the chocolate in my croissant by the end, I enjoyed every bit of the croissant and lingered for the chocolate part. Then, I just went so mad!!!! WHERE IS MY CHOCOLATE!!!!! There was only a tiny little bit of chocolate there!!! Why the heck was that?!!! Why can’t I have a fair portion of chocolate!!
I remember when we were small children; my mother would bake croissant at home and we would always sneak to the kitchen, find the croissant wherever that was, eat the chocolate part and then we would throw away the rest of the croissant. But as I grew older, I always seemed to leave the chocolate part till the end! I enjoyed it more that way, except for the times when my friend would wait until I am almost there to snatch the chocolate and I would just stand there speechless- astounded!
Now it occurs to me that life is just like a croissant; it actually is. Although all croissant might look the same, they’re always different in the inside. Sometimes there is a whole stick of chocolate in them; other times, there is only a tiny little piece in there. Sometimes you come across the chocolate at the first bite; other time, you get it at the last bite and it might happen that you don’t get any!
Also, there are some who would prefer to start with the sweet part first- the chocolate part. Others would prefer to have it last, enduring first then getting rewarded. And surprisingly enough- like my friend put it the other day- some wouldn’t want to have the chocolate at all!


Terry Pomerantz: “Wow is it getting cold! What does this mean? It means that the season for mulled wine is just around the corner! Let me give you a few tips and tricks for a delicious spiced wine.”
The Perfect Spices for Mulled Wine
Terry adds: “Let’s begin by mentioning the most frequently used spices for mulled wine:
- Green cardamom
- Star anise
You can also purchase packaged spices for mulled wine.”
How to prepare spiced wine
“To prepare a delicious mulled wine, you do not need to use your best dry red wines. Simply use a red wine you like. If you are trying to reduce your alcohol consumption, you can very well make a delicious spiced wine with a non-alcoholic red wine.”
- 1.5 L of dry red wine
- 25 g of brown sugar
- The zest from half a lemon
- The zest from half an orange
- 2 cinnamon sticks
- 2 star anise (badiane)
- 3 cloves
- 1 piece of dried ginger
- A touch of grated nutmeg.
- Pour red wine in a pot
- Add all ingredients
- Stir with a wooden spoon
- Heat the spiced wine slowly, without bringing it to a boil.
How to make mulled wine less bitter?
If you inadvertently boiled you wine, it will likely be bitter. In fact, when the wine temperature reaches close to 80 o C, the alcohol in the wine begins to evaporate, releasing bitter flavors.
“If this happens to you, don’t worry. You can simply add a bit of brown sugar, maple sugar or honey and your mulled wine will be delicious!”
“Voilà! Your spiced wine is ready. Bundle up in your favorite sweater or fleece and enjoy your warm mulled wine in your favorite armchair!”
An avid wine lover, Terry Pomerantz shares his love of fine bottles, guided by a responsible approach to the art of living. Discover his advice on food and wine pairing, his favorite bottles, and the ideal choices for each season and occasion. Immerse yourself in his passion and learn to fully appreciate each bottle in good company.


Nothing says “I care about you” like a big bowl of chicken noodle soup. It’s hearty , comforting, and seems to make even the worst cold subside for a few minutes.
The best part is, it’s easy to make!
What You Need:
For the Soup
4 celery stalks
8 oz baby carrots
1 small white onion
3 cloves garlic
8 oz shredded rotisserie chicken
8 oz egg noodles
32 oz reduced sodium chicken broth (You can use regular chicken broth, but watch how much salt you add!)
16 oz water
1 tbsp oregano
1 tbsp basil
1 tsp salt
1 tsp pepper
What To Do:
Boil noodles in a separate pot until al dente. Chop celery, carrots, and onion into bite sized pieces and add to a stock pot. Mince garlic and add to the pot. Add shredded chicken, chicken broth, water, spices, and noodles to the pot. Stir.
Bring the soup to a boil. Let it simmer for 30 – 40 minutes.
Add more salt and pepper as needed.
Make this a vegetarian soup by using vegetable broth and omitting the chicken!


Where Quality is Remembered Long After The Price Is Forgotten...
AT THE CHAMPAGNE BALLROOM
2701 W. PATAPSCO AVE.
BALTIMORE, MD 21230
Over The Top Events was created to service the demanding needs of catered events with great food at an economical price. Through years of careful planning and catering one event at a time; we built quality relationships and loyal clients, that have contributed to our growth as a successful catering company.
As time went on we were blessed to become the proprietors of The Elegant Champagne Ballroom, formerly known as Martin's Champagne Room, located right here in the heart of Baltimore, Maryland. We are now the exclusive caterer for this venue, and specialize in Weddings, Parties, Bull Roasts, Crab Feasts, Proms, and Banquets. The Champagne Ballroom offers comfort food that reminds you of home. Our great team of chefs can cook whatever your heart desires. The carefully crafted menu, extensive food selection, impeccable service, and elegant, yet cozy atmosphere bring the best to your dining experience. Our constantly evolving menu is based on the freshest ingredients available, yet we make sure to offer the favorites that our patrons have been enjoying over the years.


Delicious Steak with chimichurri sauce - Recipe to try!
A delicious protein-filled and spicy meal. Paleo, Keto-friendly recipe
I love the chimichurri sauce personally, and it's my TO-GO sauce with any food! It's my to-go sauce in my fridge as I use it for Shrimp, Chicken. If you are a carbs/veggie lovers, try with small red potatoes other vegetables or Tofu.
Let's get prepared with the ingredients:
1lb Choice of Steak ( Preferably Organic or local farm)
Additional Spice for meat rub:
Black pepper to taste
Salt to taste
1 tablespoon of organic butter
My Home-Style Chimichurri Sauce
1/2 cup Cilantro
1/2 cup Parsley
Salt to taste
3 pod of Garlic
3 Green peppers (if you like little more spicy)
1/2 teaspoon Oregano
1/2 teaspoon crushed red pepper flakes
1/3 cup olive oil ( avocado oil also can go with, I grab my available oil)
1 tablespoon lemon juice
1 table AVC ( Apple Cider Vinegar)
Rub the steak with the dry rub; let it sit for 5mins or so.
Put all the chimichurri sauce ingredients to the food processor pulse it to coarse texture, so the herbs and oil get mildly emulsify, in case if you don't have a food processor.
The alternate method is to finely chop the ingredient's mix with oil refrigerate for 30mins.
Marinate the meat with 1/2 of the chimichurri sauce for 2 hrs or overnight and refrigerate (overnight imagination give the best flavor)
Get ready to cook:
Take a cast-iron pan let it get heat up to medium-high, butter up the pan, and brown the meat for 3-5min each side.
Put the cast iron in the oven for ~10mins, check-in the inside temperature. Around 135 deg - 145 deg for rare to well done.
To add a little more flavor, I add the lemon wedge, which I use to squeeze lemon juice for my sauce.
Once ready to come out from the oven, cover with a foil and let the meat sit outside for 5 mins.
Ready to Serve!
Serve the Steak top up the chimichurri sauce!
The leftover sauce can go with bread, omelet, any veggie roast, chicken, and shrimp. It can be a side or ingredient for your new recipe creations! Do share!
My kid's favorite meal.


The Web Food Package is designed for restaurants and pizza restaurants, making it easy for the users to order food online in an easy and intuitive way.
The Package entails a CMS admin interface, which enables you to upload content on your own. It also makes following steps possible:
- displaying main courses in categories,
- ordering extras to main courses,
- adding comments on ordered food,
- defining delivery areas, the price for the delivery and the minimum food quantity for the delivery,
- adding working hours according to days of the week,
- adding work-free days (public holidays),
- verification of all the parameters needed to perform the delivery (minimum ordering quantity, working hours, public holidays, delivery data...),
- offering general information on the restaurant or pizza restaurant (About Us page, Blog, Contact),
- tracking the order,
- obtaining a graphic display of the order statistics
- obtaining information on the order not only from the admin panel and by getting an email, but also by receiving SMS messages
The app has a modern design, fast navigation and a responsive interface. It is easily adaptable to multiple screen resolutions. It has been built on the latest version of CakePHP, which is why it is easy to use, fast and reliable. The app can also be easily upgraded.
More information: Hranaonline.com


Tel Aviv is a city known for its vibrant street food culture and lively pub scene. For food enthusiasts and pub-crawlers alike, this coastal metropolis offers an abundance of flavors and experiences that will satisfy every craving. In this blog, we invite you to join us on a gastronomic adventure through the bustling streets of Tel Aviv as we explore the diverse and mouthwatering world of street food and pub grub.
Street Food Extravaganza
Tel Aviv’s streets are a treasure trove of delectable street food options, offering a fusion of traditional Middle Eastern flavors and international influences. From the iconic falafel stands to sizzling shawarma joints and tantalizing sabich kiosks, we’ll introduce you to must-try street food delights that will leave your taste buds dancing with joy.
Carmel Market Delights
One of the culinary highlights of Tel Aviv is the Carmel Market, a bustling marketplace that offers a sensory overload of sights, sounds, and aromas. Within this vibrant hub, you’ll find an array of street food vendors selling everything from fresh fruits and vegetables to mother watering pastries and savory snacks. We’ll guide you through the market’s hidden gems and reveal the must-visit stalls for a true street food experience.
Pub Grub Galore
Tel Aviv’s pub scene goes hand in hand with delicious pub grub, providing the perfect pairing for your evening of drinks and socializing. We’ll explore the city’s best pubs and bars that not only serve an impressive selection of beverages but also offer dishes to satisfy your hunger. From loaded nachos and juice burgers to indulgent finger food and gourmet sliders, we’ll tempt you with a variety of pub grub options that will keep you fuel throughout the night.
Vegan and Vegetarian
Tel Aviv has earned a well-deserved reputation as a vegan-friendly city, and this extends to its street food and pub grub offerings. We’ll highlight the city’s top vegan and vegetarian street food vendors and pubs that cater to plant-based diets. Whether you’re a dedicated vegan or simply looking to explore healthier options, you’ll discover an exciting array of plant-based delights that are sure to impress.
Tel Aviv’s Street food and pub grub scene is a culinary adventure waiting to be explored. Whether you’re wandering through the vibrant streets, savoring the flavors of traditional street food, or enjoying mouthwatering dishes in a lively pub, you’re sure to find something to delight your taste buds. So, immerse yourself in the vibrant culinary tapestry of Tel Aviv and let the irresistible aromas and flavors guide you through an unforgettable journey of street food and pub grub delights.
If you would like to explore more and start this journey, we are waiting for your call!
Reach us Via WhatsApp @+972 54-226-4469
Follow our socials!
Written By: Elana Friedman


My favorite food right now is the Sumo Orange. I stumbled upon them last year about this time at Earth Fare (ours is closing, boo!). When my husband and I tried them and found them to be oh-so-satisfying, I had to rush back for more before they disappeared. I’d never seen a Sumo Orange before…they’re cute, complete with a little top-knot like my daughter wore for about 3 years straight. I’ve never really been a fan of oranges (except for one season in my life – I’ll share in a minute) but what I love about the Sumo is: they are super easy to peel, the juice doesn’t fly all over my face or my lap, and the taste is crisp and delightful. It’s like enjoying all that a good beach drink has to offer in the middle of February in my Acura.
Granted there are a lot of ways to look at fruit. How much natural sugar? How many carbs? How much is too much? What’s the acidity? Blah, blah, blah. I LOVE fruit. My rule of thumb is produce is a good thing – the GARDEN has been around a LONG time, peeps! No, I don’t eat 10 pieces of fruit a day but I will grab a fistful of grapes, an apple with some peanut butter, or a Sumo orange without hesitation.
All that said, I do think it’s super helpful to have an idea of what you love and how those things stack up nutritionally. A few years ago when I got my hands on a chart like this it really breathed some excitement into me because it was like a license to enjoy the goodness of creation.
So, here are my favorites and how I’d rank them nutritionally:
1. Blueberries – Fiber, Vitamin C, antioxidants; I enjoy blueberries with homemade granola and greek yogurt every.single.morning!
2. Pineapple – Vitamin C and anti-inflammatory, I always serve pineapple on taco night!
3. Avocado – low in carbs, high in healthy fat; serve on top of chili, tacos, or spread on toast with tomato slices, balsamic vinegar, and cracked pepper!
4. Apples – Fiber, potassium, antioxidant; my fave is honeycrisp with a little peanut butter and some dark chocolate morsels on top!
5. Strawberries – Vitamin C, folate, potassium; my fam eats strawberries EVERY day it seems, Lidl is my favorite place to buy most produce (esp strawberries and bananas!)
6. Oranges – since we’ve discussed my love for Sumo’s already, I’ll take license to tell a quick story here….When I was a junior in high school, my Pop lived with us. Every day, he peeled and sliced an orange for me and left it in the fridge in a little white Corningwear dish with a lid. It was a daily gift of citrus love from one generation to another. When I became an adult, I struggled with knowing oranges didn’t come peeled, sliced and perfectly deveined…then my appreciation for Pop’s citrus love went even deeper.
7. Bananas – potassium; we should have a banana orchard for all the bananas we buy! I love them with peanut butter but mostly in a shake – they add a fullness to a shake like nothing else! Every time my kids whine about being hungry, they hear “go grab a banana!”
8. Grapes – antioxidant; green or purple, each kid has their preference, I don’t really care. Cold grapes are like medicine. My kids literally crave them when they are sick. Frozen grapes in summertime – YUM (just eat them before they turn to mush – not so YUM).
9. Blackberries – fiber: I LOVE them, but they don’t love me back. Enough said.
What a gift to know many of the things we love to eat love us back! The freedom to enjoy the literal fruits of creation is a beautiful thing! So, go stock up, friends. The best price I’ve seen on Sumo’s this year is at Lidl (love all their produce, did I mention that already?!). Thank me when you taste that burst of sunshine in the middle of this wet and whiny winter!
Just for kicks – what’s your fave fruit and how do you love to enjoy it?


Is your sweet tooth screaming for ice cream? Head over to Thomas Sweet Ice Cream and Chocolate in New Brunswick. Here, rich and creamy flavors are made in small batches with the freshest ingredients. Over 100 recipes are in the top secret recipe book, and the helpful staff members are happy to offer free samples if you can't decide on a flavor. Watching your calories? Go for the sugar-free and fat-free frozen yogurt.
After enjoying your frozen treat, stop into the chocolate shop next door for some delicious truffles, chocolate covered fruits, and other delectable creations. The selection is always changing, so stop in often to try all the great varieties. Having a birthday party? Order one of the ice cream cakes, custom-made with two of your favorite flavors, a cookie crunch, and the candy of your choice.
Thomas Sweet's New Brunswick location is open noon to 11 p.m. Mondays through Thursdays and noon to midnight Fridays and Saturdays.
Thomas Sweet Ice Cream & Chocolate
55 Easton Avenue
New Brunswick, NJ 08901


DITCH THE DIET and reclaim your energy, confidence & health without giving up the foods you love with A Guide to Gentle Nutrition eBook.
There are so many ‘rules’ out there when it comes to nutrition. Everywhere you look, people are telling you to stop eating this or start eating that…
Certified Nutrition Coach Michelle Yandle believes there should be one rule only – to start from a place of gratitude and self respect. A Guide to Gentle Nutrition shows you how to tune into what your body really needs and to think about the foods that make you feel the best physically AND mentally.
Includes recipes plus food and self-care diary.
This product is a digital download.