I get many questions about what I eat as a mom, elite marathoner and dietitian. And it is my pleasure to share some of my thoughts with you.
As a marathoner, once I commence a training/racing build, I avoid sweets and fatty foods. The duration has varied from 3 months with not one bite to 9 months with a few nibbles, and is something I have done for several years now. After my marathon, I fully indulge in such things as warm chocolate brownies with vanilla ice cream, butter tarts, carrot cake, and pecan squares but the novelty soon wears off, which is about the time I am ready to start another marathon build. For me, it is a healthy balance but it is not for everyone. While training and racing, it motivates me and provides psychological and physical benefits. But even though I am a dietitian who values the importance of a healthy diet, it is important to note that what one eats is really only one of many parts that lead to an athlete's success.
With each training and racing build, I slightly increase my mileage and intensity so it only makes sense to sharpen the diet. To be honest, what you will read is not really anything surprising but people are intrigued and it's an interesting topic.
As a dietitian, when I meet with people to talk about their diet for diabetes, cholesterol, and weight, I tell them that we should all eat like we have diabetes, or like we are going to get it. I use the, "Just the Basics" handout, which I follow myself and is based on the following:
1) Space meals and snacks evenly throughout the day. Never skip. Eat within 1 hr waking.
2) Limit sweet and fatty treats. Enjoy small amounts, regularly.
3) Drink 8-10 cups water, and 2-3 cups skim or 1% milk daily.
4) Make plate 1/2 vegetables, 1/4 lean protein and 1/4 whole grain at lunch and dinner.
5) Do 30-60 minutes of moderate physical activity daily.
I tell people to change what they think will be easiest first, then once they've succeeded, move on to the more difficult tasks. It does not happen overnight.
As a mom, I strongly believe in the importance of modelling healthy eating as an athlete, particularly since my kids are starting to get more involved in athletics themselves. My 9 yr old son plays rep hockey, which has him on the ice 4 times per week and my 7 yr old son is starting the next level of swimming, which has him in the pool 2 times per week. I am a firm believer in practising Ellyn Satter's , "Division of Responsibility", which defines the role of the parent, the role of the child, and holds high the importance of eating together as a family.
I often tell my kids that the best food has minimal packaging, is reasonably priced, and home-made. Like many other kids, mine too ask for the packaged, processed, high calorie/salt/fat/sugar foods while at the grocery store, and other places, but once I tell them I can and will make something similar at home, they are usually satisfied. Or, I simply say no because I am the parent. I expect that my soon to be junior kindergarten daughter will ask more for these types of things since she's younger and it will be her first year of school where she sees what other kids have. But like her older brothers, I know she too will start to better appreciate real food. Kids can be picky, and they can eat a lot at some meals and not much at others, which is completely normal. As a dietitian who went into peoples' homes to help with diet-related issues, I am very grateful for Ellyn Satter's work. My kids aren't "perfect eaters" but is there such a thing anyway? And they are growing to make their own choices, not only in diet, but in many areas of life. I can't wait until Heidi Smith , sport R.D. and author of my favourite, "Nutrition for the Long Run"publishes her next book entitled, "Family Fuel" - all about how to feed a family with kids in sport. For the longest time, my kids didn't know much about fast food or where to get it. And rarely was a penny spent at arena canteens or vending machines. As a kid who also frequented the arena, I quit asking for things while there and my kids are now doing the same. You can only hear, "No" so many times I guess! But they are getting older, which includes independence and the ability to make their own choices when I am not around. So, I continue to trust that modelling the behaviour will influence them to make the best food choices. Achieving the Olypmic standard for the marathon gives me some credibility as a role model to my children and others; I know what it takes to succeed.
So here is what is important to me:
-making wise choices about everything I consume
-very little processed/packaged/refined high sugar/fat/salt/calorie foods
-high nutrient density
-appropriate portions and energy balance
-flexibility and freedom
-optimal immune function
In order to do this, I limit or avoid:
-processed foods with lengthy ingredient lists containing words I can't pronounce let alone recognize, even with a degree in nutrition!
-high-glycemic index foods
-high sugar foods
-high trans/saturated fatty foods
-high sodium foods
-high calorie/low nutrient dense foods
And I include plenty of:
-natural, unprocessed, whole foods
-brightly coloured vegetables and fruit
-low-glycemic index foods
-low-fat, high-fibre, and high-protein foods
So here's how it looks, none or very little (some of these foods I haven't eaten in over 20 years, or ever!):
-white: crackers, rice, bread, pasta, muffins, waffles, pastries, pancakes, cold cereal, potatoes, bagels, wraps, pretzels
-flavoured or sweetened yogurt, most cheeses, dairy-type spreads such as cream cheese, high fat milk/cream
-bacon, hot dogs, sausage, bologna, salami, pepperoni, fatty meats, deli meats
-deep fried foods
-juice or any drink other than skim milk, water, coffee/tea with milk, hot lemon water
And here's what I enjoy:
-squash, sweet potatoes, beets, turnip, carrots, quinoa, beans/peas/lentils, oatmeal, steel cut oats, red river cereal, brown rice as my whole grains
-cabbage, spinach, kale, mesclun mix, zucchini, egg plant, broccoli, cauliflower, onion, celery, brussels sprouts, green/yellow beans, peas, tomatoes, peppers, cucumber, mushrooms, avocado and nearly every vegetable
-berries, apples, bananas, melon, citrus and nearly every fruit
-skim milk, plain greek yogurt, cottage cheese, small amounts of goat, feta or blue cheese
-tuna, salmon, sardines, eggs, lean poultry/beef/pork, tofu
-nut/seed butters or whole - almonds, walnuts, peanuts, pumpkins
-chia, hemp, flax
Meals So what does it look like? Here's a typical day...
-plain low fat greek yogurt + cottage cheese + walnuts
-steel cut oats or red river cereal or oatmeal + berries + protein powder + nut/seed butter + chia/hemp/flax
- coffee x 2
Lunch (1/4 lean protein, 1/4 whole grain, 1/2 vegetables with 1 cup skim milk)
-leafy greens (mesclun mix/spinach/kale) with vegetables + tuna or salmon or sardines + brown rice or quinoa
-pureed: plain low fat greek yogurt + kale + protein powder + frozen berries + nut butter
Afternoon Snack* and coffee x 2
Dinner (1/4 lean protein, 1/4 whole grain, 1/2 vegetables with 1 cup skim milk)
-chicken breast or pork tenderloin or lean beef (I often go to my brother-in-laws blog for ideas)
-spinach or mesclun salad with olive oil and balsamic vinegar dressing
-cooked vegetable, usually something green like brussels sprouts, green beans or broccoli
-brown rice, quinoa, squash or sweet potato
-if dinner is early, around 5pm, I will usually have a medium-sized snack otherwise it's small, with a big cup of tea
1) chopped apple or pear + greek yogurt + brown rice + cinnamon + almonds + hemp seeds + raisins or chopped prunes
2) greek yogurt + cocoa or chocolate protein powder + raw slow cook oats + chia seeds + walnuts or nut butter
3) a small bowl of cottage cheese and 2 plain rice cakes with some natural peanut butter
4) a quick n' easy piece of fruit & a handful of nuts - my favourite is a gala apple with plain, unsalted peanuts
As a R.D., I struggled for the longest time with the use of protein. I'm a big believer in the big picture, getting what you need from your diet, so would often cringe when people asked me about protein use, knowing full well that their diet and other lifestyle choices could use other, more productive modifications first. There are those people I counsel who reek of cigarette smoke and insist that organic food is the only way to go. And then there's terribly inactive people who consume copious amounts of expensive, convenience foods yet insist healthy eating is expensive. I digress, back to protein. The toughest crowd is the young athletes, particularly adolescent males who desperately want to build muscle mass. Protein is important but we can only do so much about our genetic makeup.
I believe the first time I started using protein powder was when I was training in a particularly hot and humid summer for a fall marathon. I simply couldn't ingest the appropriate amount of protein necessary to recover from training. I use New Zealand grass fed cow whey protein isolate, which is the same protein that is in Emend Recovery Formula, something I can't live without! I consume about 6 cups of Emend, immediately after each 2-3 hour training session. Not only does in aid in muscle recovery but replaces lost fluids and electrolytes, and gives me some time until I get home to cook and eat my next meal. It makes my recovery.
I rarely consume protein bars because the texture and taste does not appeal to me. I prefer eating real food, and know there are hundreds of poor quality protein bars that are simply glorified chocolate bars. I kinda feel the same about protein bars as I do about granola bars, which I do not buy for my kids! Marshmallows and chocolate chips, really? Anyway, I think the best place to go is a "Goodness Me" or "Whole Foods" type store to get the best protein with the least amount of added junk. Must read those labels!
This is a fairly straight-forward topic and here's what I use:
-daily omega 3
-daily pre/post natal vitamin/mineral
Carb-loading has always been a major component before racing a marathon. For the two days prior to race day, my diet consists of mainly bagels, bread, rice and pasta with moderate protein and minimal fat, sugar and fibre.
Like I said, diet is only one part. I certainly don't obsess about it.
I enjoy routine and familiarity but also flexibility and variety, changing things up as I go.
There's always new findings from different sport nutrition studies so I'll try to keep up on some of that but to be honest, I don't get too excited about much of it, rather wait until I see consistency.
Sport Nutrition Links/Websites:
Australian Sports Commission
My Sport Science
Dietitians of Canada - Sports Nutrition (Adult)
Dietitians of Canada - Sports Drinks
Coaching Association of Canada
Canadian Centre for Ethics in Sport
Eat Right Ontario - Sports Nutrition
Canadian Sport Institute
Jennifer Sygo, M. Sc., RD
Stacey Michelle - Health and Fitness (much of my diet is influenced by this woman!)
Heidi Smith Nutrition
Note: this blog post entitled, "Eating as a Marathoner, Mom and Dietitian" will be updated on occasion. Information subject to change. Last modified: June 16, 2015.
Disclaimer: This blog is presented for informational and educational purposes only and is meant to complement the advice and guidance of a registered dietitian. This blog, is not intended and should not be construed as the delivery of medical care. Persons requiring diagnosis or treatment are urged to contact their primary health care provider for appropriate care. Always seek the advice of your physician or other qualified health provider prior to starting any new diet or treatment and with any questions you may have regarding nutrition, health, a medical condition, food, beverage, product, supplement, nutrient or drug-nutrient interaction. The creators of this blog disclaim any liability or loss in connection with the content provided here


This holiday season, especially this year, we’re all home cooking more. But please remember, all that cooking grease shouldn’t go down the drain. Fats, oils and grease, also known as FOG, congeal in the sewer system and can cause sewer back-ups either in your home or someone else’s home. Instead of pouring it down the drain, pour grease into an old soup can or coffee cup. After it cools you can scrape it into the trash. Greasy pans can be wiped out with paper towel before washing, to reduce the amount of grease going down the drain.
What is FOG?
FOG are Fats, Oils, and Grease. It builds up in sewer pipes as food products are improperly disposed of:
- Fats, lard, cooking oil, shortening
- Butter & margarine
- Food scraps
- Baked goods
- Sauces and gravy
- Dairy products
For more information about FOG in Woburn, please visit our FOG page.


I went with my family to have our dinner. We ordered for Murg makhani. It was too salty and not the usual taste of butter chicken and very thin gravy. We complained and told to cancel the order. Instead of giving complementary food, they charged Rs. 265/- for the product which was cancelled.Despite my efforts, they failed to cancel the rejected product from the bill. It is disgusting for a restaurant to behave like this.
Solution of your complaint
The amount of Rs. 265/ be returned along with fine of the same amount and apology from the restaurant.


This week we received our first CSA boxes of the summer. There were wonderful strawberries, fresh lettuce, kale, swiss chard, and cauliflower. A few years back no one in my house would have cared AT ALL that there was cauliflower, in fact someone would have asked “Do we have to eat that?” Fast forward to a little over a year of eating more or less paleo and this was seen as a treat! Mind you we just had cauliflower three days ago, because my 18 year old daughter asked if we could PLEASE have cauliflower. It is amazing how your taste can change. This recipe is mostly from this link:
Here is my version:
1 head cauliflower
1/4 cup melted butter, coconut oil, or ghee
3-5 cloves garlic
zest of 1 whole lemon
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 450 degrees. Wash cauliflower and cut into small florets. Place in a 13 x 9 baking dish. Melt butter (oil, or ghee), then add crushed garlic, lemon zest, salt and pepper. Mix well. Pour the mixture over the cauliflower and toss. Roast in the over 25-35 minutes. I usually check mine at about 20 minutes. It will get very dark brown in spots. You can give it a stir about half way through, so far I haven’t remembered to do this and it has come out just fine.
That’s all there is to it. Really simple, and really good!


Magnesium to Better Manage Stress
Summertime and the living is easy. To which we say, as if.
We live in stressful times. Heart disease, diabetes and sky-high blood pressure are your obvious baddies. Then there's low-level anxiety, insomnia, brain fog, muscle cramps, road rage and other signs of irritability.
Reduce stress, we're told. Good luck with that. And if you can't, at least increase your magnesium intake.
Magnesium is your anti-stress trace mineral. We need it for everything, from relaxing our muscles to soothing our nerves. Magnesium is like DSL - it keeps everything running smoothly and is a must for quieting inflammation, your body's natural reaction to stress.
The RDA for magnesium is 420 milligrams for men, 320 for women. The bad news is, many of us are magnesium-deficient. The good news is, you can have a blast getting all the magnesium your body needs.
Magnesium does not want you to stress. It wants you to have a good time. It cleverly positions itself in the foods you crave. Dark chocolate is magnesium-rich, with more than 100 milligrams per ounce. Almonds are another magnesium goldmine, with 84 milligrams per ounce. Though seriously yummy, chocolate and nuts are also prime sources for calories and fat.
No stress; magnesium is also in spinach and other leafy greens, whole grains, whole soy products like tofu and tempeh, legumes and fruit like summer favorites watermelon, avocado, mango and figs.
Magnesium to your heart's delight with a bowl of guacamole, black beans, a salad of fresh figs, almonds and spinach, and OK, some dark chocolate. See? Summertime living can be easy, after all.
These almond-rich treats are high in magnesium, Chinese in origin, but untraditional, being lardless. You can purchase blanched almonds or, to make your own, cover whole, raw almonds with boiling water, and set aside for 15 minutes. Drain. Pinch almonds between your fingers, and skins will slip off.
1/2 cup vegan margarine or unsalted butter (1 stick)
1 tablespoon almond butter
2/3 cup sugar2 teaspoons amaretto 2/3 cup almond flour (or finely ground almonds) 2/3 cup unbleached flour 1 teaspoon baking powder 24 blanched almonds Beat the margarine, almond butter and sugar together until light and fluffy. Stir in amaretto and almond flour. Sift together flour and baking powder; stir into margarine mixture until just combined. Dough will be slightly sticky. On a lightly floured surface, form into a log about 12 inches long and 1 1/2 inches in diameter. Wrap well in foil and refrigerate until well-chilled, 2 hours or overnight. When ready to bake, heat oven to 350 degrees. Slice dough into 1/2-inch thick rounds and place on a lightly greased cookie sheet, 2 inches apart. Gently press a blanched almond into the center of each. Bake 10 to 12 minutes, until cookies are just turning golden. Remove from oven. Cookies come out quite tender but firm up as they cool. Makes 2 dozen. Per cookie: 97 calories (57 percent from fat), 6.4 g fat (0.9 g saturated, 1.6 g monounsaturated), 0 cholesterol, 1.4 g protein, 9.4 g carbohydrates, 0.6 g fiber, 69 mg sodium. (Ellen Kanner writes about vegetarian concerns. She blogs at www.edgyveggie1.blogspot.com; email her at email@example.com)
(c)2012 The Miami Herald Distributed by Mclatchy-Tribune News Service.


I thought I’d stop by for a quick review of my new favourite place to go in London, Beyond Bread. Beyond Bread is a relatively new cafe which is entirely gluten free. They have a menu which includes those things you’ve always wanted to eat like toasties, quiche, sandwiches and pastries. And cake, obviously there’s cake.
How London is that picture? Of course it was raining. But you didn’t come here for pictures of London rain. Onto the good stuff…
Round one for me was a slice of baked cheesecake whilst I made some calls and did some work, which made the experience about 100000x more pleasant. I polished it off slightly more rapidly than is usually acceptable in polite society, and waited for my good friend Jenny to arrive.
Beneath the coppery glow cast by one of their trendy light fixtures, Jenny and I indulged in some cupcakery. I’d had to move tables, in order to accommodate the epic amounts of cake we had. Anyway, hers was a rose and vanilla cupcake and and mine was a chocolate muffin. It was absolutely delicious, nice and squidgy, and with just the right amount of chocolate. It wasn’t too sickly sweet, either. I tried some of Jenny’s cupcake, which was a novelty in itself (if you’ve got food allergies you’ll understand!), and it was definitely an acquired taste but beautifully flavoured and textured. Not too crumbly or dry.
+ Everything is gluten free
+ They have free water that you can help yourself to whenever you like
+ The staff are friendly and just as excited about everything being gluten free as I was
+ It wasn’t too packed out when I went
+ You can eat in or take away
+ They have a loyalty scheme (that weird green card on the photo above) which gives you points per purchase. I’m not sure whether it will be any good or not but if there’s the promise of free cake at some point, I’m in.
– No loos
– Quite a few things had sold out by the time I popped in, which was about 2.30pm. Having said that, I’ve been it at similar times before and they’ve had plenty of stock left
I think you can probably tell I’m a huge fan of the place. Everything I’ve had from Beyond Bread has been delicious, and it’s so amazing to eat somewhere where you don’t have to constantly ask questions about ingredients or worry about cross-contamination. They get it. If you’re gluten free too, I am certain you’ll love it.
Prices are reasonable, with my cheesecake coming in at £3.35 and the muffin at £2.85. I think it’s cheaper if you take out, as well. All in all, especially given London pricing, for me this represents pretty good value for money.
You can find Beyond Bread at 2 Charlotte Place, London W1T 1SB and I particularly recommend the chocolate muffin, the chocolate and custard danish (omg) and of course the cheesecake. If you do go, please let me know what you have and whether you’d recommend it.
NB this is not sponsored. I know it comes across as a bit of a rave review, and I can assure you that this isn’t because it’s sponsored… It’s because it’s just.that.good.


Welcome to Kambeitz Farms
Founded in 1899, Kambeitz
Farms is a 5th generation farming operation founded on the site of the present
day Sedley, Saskatchewan farm yard site. The farm has undergone inter-generational changes of
ownership and management, and today has emerged as a recognized leader in
modern Canadian agribusiness. Since 1979, Kambeitz Farms has provided a fertile
environment for the development and evaluation of the world’s most innovative
dry land farming equipment. Today, Kambeitz Farms is a 40,000 acre farming operation with lands located in a 50 km vicinity of East and South East Regina.
international food brand Purely Canada Foods™ KF is a strong contributor to
Saskatchewan’s agricultural export sector, growing food for a growing world.
Our durum wheat makes the world’s finest pasta. Our canola oil is praised by
both chefs and doctors alike. Our Lentils provide the necessary protein for
families in emerging countries, and our hard red spring wheat bakes the finest
breads in Europe’s bakeries.
The KF Agri- Innovation Center utilizes, applies, evaluates and improves Innovative Land Management Equipment and Agri-Input Technologies. At
Kambeitz Farms, we recognize that the availability of productive land is slowly decreasing while the world's population continues
to grow at a rapid pace. This growing disparity between available land for food production and people to feed motivates us
at KF to increase yields while sustaining the land we grow on. It is also the driving force behind our commitment to delivering
the food we grow safely and securely to its final destination. With the initiation and ongoing commitment to our KF Identity
Integrity (KFii) Program, it is our goal is to preserve the integrity of every grain grown as it makes its way through the
logistics chain to the tables of the world.


Creamy Homemade Baked Mac and Cheese
Pretty sure your car has a name. I hear ya! I like it that way too!! We always have such similar taste. We might be cousins. Well, this recipe does such a fantastic job at creating one heck of a creamy, cheesy, old-fashioned, baked macaroni and cheese! No Velveeta included. If you have picky eaters or Southern eaters who complain about every freaking thing, then make this baked macaroni and cheese. It keeps you on the safe side. For real. Everybody wins. Case closed.
Easy Homemade Mac and Cheese (Stovetop) - JoyFoodSunshine
Go home. Here are the two kinds of cheese I used. I LOVE them together! I got them both from Walmart. This recipe uses a big shredded block of Monetary Jack cheese gosh I love that cheese and of course some smoked cheddar. Baked macaroni and cheese is dead to me without smoked cheese in it! I said it!
Tips to Make Creamy Mac and Cheese
Be in that territory. Happiness lives there. Lord help me! This dish was delicious i used colby jack and sharp cheddar i just came across your recipes a few months ago i made your moist whipping cream cakewhich was also delicious, i have been cooking many years i am seventy six years old and still learning i also love your videos.
I am planning on making this dish this weekend as a side to our main meal. We are having about 10 people, so should I increase the measurements, or is the servings listed for generous portions? Looking forward to doing this! Looks delicious. I have tried many different recipes and most of them come out grainy and on the dry side for me, but yours looks yummy! Its been a loooooooooooooooooong sleep deprived week!
Hmmm…maybe a shower and a nights sleep are in order. Gratefully, Christy. I love mac and cheese and this recipe looks wonderful! I have no idea how my kids can stand the boxed stuff either! Wow, that looks divine! Or some sort of veggie? Do that, and you would have an entire meal! This looks so good and is an easy recipe and fast.
Guess what I am making tonight for supper!
What to Eat This Week
Thanks for the great recipes. You make cooking easy Christy! I have a recipe for scalloped potatoes that layers the ingredients just like that! Except it uses sliced potatoes instead of pasta.
- draw on photos app for mac.
- mac miller wiz khalifa high life download.
- Homemade Baked Mac and Cheese;
- printing posters at home mac.
OMG this looks so yummy! BTW Christy. I meant to tell you I saw your column in the News Courier today. Love the apple dapple cake! Look forward to reading it each week. This looks so good. I have never baked my mac n cheese, but have had it at countless pot lucks and have wondered how to make it. I love mac and cheese, but mine is a bit hit or miss — sometimes really creamy and other times really dry. Continue to whisk until the mixture has thickened to the consistency of a creamy soup.
Once the cheese sauce is smooth, add in the partially cooked pasta. Using a rubber spatula, toss the pasta in the cheese sauce to coat. SO creamy. Prep Time 30 minutes.
Cook Time 10 minutes. Total Time 40 minutes. Instructions Bring a large pot of salted about a palmful or 2 tablespoons water to boil. To that, add in the drained pasta and use a spatula to combine.
The BEST Homemade Baked Mac and Cheese
Place half of the macaroni and cheese sauce into the prepared pan. Sprinkle half of the remaining cheese over top. Then add the rest of the pasta and cheese sauce and the last of the cheese sprinkled over top. Bake on the middle rack of your preheated oven for 10 minutes. Then turn on the boiler, and carefully move the pan to the highest postition in your oven.
Broil until the top is golden in spots. Remove and let cool slightly before serving. Notes For an extra cheesey mac and cheese, add an extra half cup grated cheddar jack! Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Leave a Reply Cancel reply Your email address will not be published.
Laurie McNamara — August 26, am. Taylor — August 28, pm Reply. Most Popular Posts.
Related best cheesy baked mac and cheese recipe
Copyright 2019 - All Right Reserved


Have you ever tried a Smoothie? Well, I think we can all agree that this is the best way to lose weight. Plus, it’s healthy and delicious. So, what are the best recipes for a Smoothie?
A smoothie is easy to make and so simple to lose weight. All you need is yogurt, whole fruits and other vegetable ingredients. To make a healthy smoothie, you need a blender clean container. Then it’s just a matter of adding your blender ingredients into the smoothie blender.
What are some recipes for a Smoothie that will help you lose weight and keep you feeling great afterwards? Well, here are some of my favorites.
– This smoothie is great for people with a “fat head”. It has just the right amount of carbohydrates, but will not feel like a dessert. This smoothie tastes great and is great for you!
– You can lose weight by going vegetarian or just eating more fruit. This smoothie is pretty good and is ideal for anyone who does not eat chocolate. Try this recipe if you want a “chocolate” smoothie. The first three ingredients will be bananas, apple, and blueberries.
– For those of you who are on a diet, this is a great way to lose weight. All you have to do is add ice cubes to this smoothie and blend to create a delicious frozen treat.
– If you like smoothies and you are trying to lose weight, this is an awesome recipe. Mix a scoop of almond milk with a tablespoon of sugar, strawberries, and a teaspoon of cinnamon. Blend until it is smooth and serve!
– Try this recipe and you will notice that it is not just easy to lose weight, but is also healthy and delicious. This is a great drink for a pre-workout drink.
– This recipe is a great way to lose weight and also taste amazing. All you have to do is mix 2 cups of frozen vegetables and freeze in freezer safe containers. Put them in a blender and blend until you have a great smoothie.
– Now you can lose weight by using a blender to freeze your favorite fruits and vegetable ingredients. This recipe is great and it helps you get your vitamins from fruits and vegetables.
This is an amazing way to get rid of pounds while getting your vitamins from fruits and vegetables. You can even add bananas to this smoothie and use a little less sugar and it will taste great. This is great for anyone who likes desserts and don’t want to eat sweets all the time.


LAND OF THE EXPERTLY
Way down at the bottom of the world, on the east coast of the isles of New Zealand, you’ll find a very special garden. A little slice of heaven that just happens to be the perfect place to grow cider apples.
It’s here that we combine our pure & simple ingredients, producing this sweet little sun-kissed cider.
Is it the climate? The soil? Or the fact that Aotearoa’s east coast is the first place in the world to see the sun? We don’t know. What we do know is that these apples produce some mighty fine cider.
Welcome to The Garden of Zeden
10% OF OUR PROFITS ARE DONATED TO FOREST & BIRD NEW ZEALAND
Wild beauty, majestic coastlines, deep fjords and the towering Southern Alps… It’s no wonder they call New Zealand a paradise on Earth.
Here at Zeden Cider we want to keep things that way. That’s we give 10% of our profits to Forest & Bird, the kaitiaki of our wild creatures and wild places.


1 Park St., Sterling, MA 01564 ph: (978) 422-8111 fx: (978) 422-0289
Tuesday, January 17, 2012 at 11:30 AM Senior Center
We serve a healthy lunch Monday to Friday at 11:30 AM. We do the cooking and the dishes, so come to the Senior Center and enjoy a meal. Just make your reservation 24 hours in advance. Your $2.00 donation is appreciated.


I was doing a quick search to find out how many carbohydrates were in a date, when I came across a random “answer forum” where someone stated “Dates come from plums.” in a rather matter of fact way. They what???? … Continue reading
It’s very quiet here at home. Almost everyone has gone off for the weekend – for work or play – leaving three of us to fill the big house. This is what I call vacation! :D
(Don’t get me wrong, dear family, I love you all so much, but…) Sometimes quiet is bliss – and cooking for three is SO much fun!
Most of the time, I post recipes I’ve created – either from scratch or from a recipe I got out of a cookbook, online, or elsewhere, and made completely unidentifiable by total revamping, but today I’m doing something different. Because today I tried this delicious Key Lime Pie that is so yummy (and healthy) you won’t believe it. I didn’t change it much, so I didn’t want to do a full post about it, but I wanted to share it with you, my readers, because I know ALL of you appreciate great food and most of you are all about healthy eating.
So read my take on this fascinating recipe and tell me if you don’t want to try it out right this very minute!
My first thought: Hmmm…I don’t know about this. Avocado in Lime Pie??? Is it worth trying if I waste two whole avocados? (Avocados are a precious commodity around here!)
I decided it was.
The crust, made of walnuts and dates alone, is so easy and delicious I had a hard time not eating it with a spoon. The filling was easy as well and boasts only four ingredients – avocado, lime, stevia and tapioca flour (optional). Just put everything in the food processor and blend. I found it a bit difficult to get all the avocado lumps out, but persistence paid off with a delightfully smooth, lime green texture. The taste test revealed a rather chalky feeling from the tapioca flour, but after chilling, there were no chalky traces left.
I made it about 4 hours ahead of time and put it in the refrigerator. I was rather afraid that the avocado would brown, but the perky green color stayed true.
Changes I made or will make later: I used 2 Tablespoons of raw, local honey instead of stevia. I just don’t like the artificial aftertaste it leaves in my mouth, but using stevia cuts both calories and sugar grams. Honey, on the other hand, supplies added nutritive value and energy for active lifestyles.
I didn’t soak the dates because I’m lazy like that. The crust blended fine for me without soaking.
I did the chilling in the refrigerator instead of the freezer since I wanted more of a pudding texture.
I think I would add 1/2 to 1 more lime next time, just to get more of that wonderful limey “pizZang”. PizZang NEEDS to be a word, don’t you think? A mixture of pizzazz and zang (which should be a word, too, because I use it all the time) needs to be in the next dictionary, pronto! )
Health rating: 5 stars
Taste rating: 4.8 stars
Taste tester’s ratings (on a scale from 1 [not good]-10[awesome]): As a healthy dessert: 7-8 and 10. As an over all dessert: 7-8 and 7
Make it again? Yes! Definitely. This recipe is not only fast and easy to whip up, but it’s vegan, gluten-free, dairy free, grain free and processed sugars free. I think it will make everyone happy…unless someone doesn’t like lime.
Who doesn’t like lime???
So, is this a dessert you want to try? If you need more convincing, head on over to Blogilates and Cassey will show you how to make it. She even tells you how much it will cost and the calorie count! You’ll find complete instructions and the ingredient list over there.
It was way past lunch time and we arrived home hungry and a bit tired. Cleaning two houses kinda does that to us sometimes.
I’m not sure why I didn’t just grab a jar of leftovers from the frig and chow it all down cold. But hunger, I’ve decided, can wait – and is much more satisfied with a meal more purposefully made.
I had accidentally ordered 8 pounds of organic zucchini from our coop, so I pulled one of those beauties out of the refrigerator. They are the perfect size – nice and small, so the seeds aren’t so THERE, if you know what I mean.
I don’t know what happened after that…I added what sounded good at the moment and this quirky dish just came together. I was about to sit down and devour it one savory bite at a time when I thought, This is something to blog about.
I was hungry and my camera was upstairs, which seemed far, far away at the time. I took one bite…and tore myself away. I just had to share this – as crazy as it was and as good as it was, I didn’t want you all to miss out.
So here it is…just in time to rescue you from loads of garden zucchini – or accidentally large purchases. To keep it local, use peaches from the farmer’s market instead of mango. (I was out of peaches.)
Zucchini Linguine with Mango, Turkey Bacon, Goat Cheese, and Walnuts
Makes 1 main course serving.
Prep time is approximately 10 minutes.
3 slices Applegate Smoked turkey bacon, sliced into strips longwise.
1 zucchini, sliced thinly longwise, then sliced again to make long, thin “linguine noodles”
1/3 mango or one peach, thinly sliced
1 oz. goat cheese
1 oz. walnuts, lightly chopped
fresh ground pepper
Heat a medium skillet and grease with a small amount of butter or olive oil. Add bacon strips and saute for a couple minutes. Add zucchini strips and cook just until barely tender. Turn out onto a plate and crumble the goat cheese on top. Place the walnuts in the skillet over medium heat and toss around for a minute. Arrange mango over the zucchini, add the walnuts and douse with a good amount of fresh ground pepper.
Take a bite and write in the comment section below what you think of this combination of deliciousness. Enjoy the remainder of your meal.


I have a baker’s soul. The flour on my apron, milkmaid spilling into the bowl like a waterfall of sweetness, vanilla essence traveling from the kitchen into the living room tickling my family and making them giggle with happiness, and the batter on the spatula waiting to be licked. I recently went for a baking workshop conducted by Esha Fernandes.
I need to step out of my house and take less than ten steps to reach her cozy house. I rang the bell, and her dog, Buttercup, greeted me with a wag. Imagine spending a lazy rainy day in a home that smells like cupcakes and having the cutest dog asleep on the couch.
There was another girl present to learn cakes and the two of us were more than excited to learn baking.
Soon we were cutting apples, measuring walnuts, pouring milkmaid, rushing to the oven and taking all the measures to make our cakes perfect.
Esha started right from the basics and she explained everything not once, not twice, but thrice. I got to learn so much and she told us all the little things we should know to make our cakes lip smacking.
I think I was born with a desire to bake and Esha helped me get a little closer to the baker I dream of being. I think nothing acts as good a therapy as a little flour on the apron.
The baking workshop lasted the entire afternoon and by tea time, we had all the five cakes and plenty of cupcakes lying on the table.
We got these beautiful boxes home with pieces of all the cakes with a recipe book as well.
They say,‘ Eat cake and be merry’. Esha definitely is a bubbly and warm soul. She calls herself the Heart Baker and I think it is a perfect name for her. Her cakes are not just made by two hands but the whole of her soul.


Food Truck Catering
East Lake - Mixd Up Foods
2371 Hosea L Williams Dr NE, Atlanta, GA 30317
mon-fri: 11:30am – 11pm
sat: 10:30am – 11pm
sun: 10:30am – 10pm
Don’t worry, we will give you plenty of napkins.
Rockin Hero Bite
Killer Lamb Burger, Tzatziki, Lettuce, Tomatoes, Feta
8oz Angus Beef, LTO, white american cheese
Angus Burger, Bacon, Cheese, Piled High with Pulled Pork, BBQ Sauce and Chipoltle Ranch Slaw
Gluten Free Black Bean Burger, Cheese, Ancho Mayo, Avocado Puree on a Fresh Bun
Blended Chorizo-Angus Burger, Cheese, Pico de Gallo, Avocado Puree
Our marinated grilled chicken breast, LTO, cheese
Yep, Our Angus Cheese Burger, Piled on Top of Cheesy Buffalo Fries oooowee its good.
Our Cheese burger topped with sautéed crawfish, onions peppers, with lettuce and topped with franks red hot, chili aioli
Flying Mix Burger
Seasoned turkey burger, built just like the Mix’D UP burger!
Hand Cut Shoestring Fries.
Angus beef chili, cheese, and wow that’s good!
Hand cut fries topped with pulled pork, cheese, bbq
Cheesy Rotel goodness on fries.
CrawSish sautéed with peppers, onions, cheese, remoulade, spicy hot sauce over fries wow!
Classic seasoned fries. What were you expecting?
Garlic, Parm and Herbs on our Hand Cut Fries
Wing Sauce, Chipotle Ranch, Bleu Cheese Crumbles All on Our Fries!
See, we can be healthy too.
Mix’d Up Salad
chopped green leaf, tomato, onion, Bleu cheese crumbles, with choice of dressing.
Chopped Lettuce, herbed parmesan tossed with house-made caesar dressing.
spring mix, kale, spinach, strawberry, pecans, feta with choice of dressing.
Load up on chicken, beef, or pork for $2. Bacon is $1.25, hmm… bacon…
Saturday & Sunday, 10:30am – 2:00pm
Angus burger, topped with cheese, bacon, fried egg onto of cheesy hash brown cake, oh and served on a Croissant
Cinnamon Swirl French Toast
topped with strawberries and whipped cream
Breakfast Tacos (3)
scrambled eggs, cheese, pico and sour cream :choice of bacon, chicken sausage, chorizo
egg, diced spam, potatoes, onion, served with toast and grilled pineapple
Mix’D UP Plate
2 eggs any style, choice of meat, toast and breakfast potatoes
2 eggs, served with breakfast potatoes, toast – ingredients: pico, mushrooms, cheese, bacon, onion, feta
Chicken Sausage (2)
Hash brown patty (2)
DOWNLOAD FULL MENU
mon-fri: 1130am – 11pm
sat: 10-30am – 11pm
sun: 10-30am – 10pm
2371 Hosea L. Williams Drive
tues-thurs: 11am – 9pm
fri & sat: 11am – 11pm
313 Boulevard SE, Atlanta, GA 30312


So recently the weather here has been not-so-hot and pretty damp. I’m not really complaining as I’d rather it be a bit chilly and rainy than hot and humid but it does mean the traditional sightseeing activities of Kyoto aren’t on the menu. Luckily ice cream is always on the menu. One of the best things to do on a rainy day in Kyoto is to go to one of the thousands of restaurants, cafes and ice cream parlours. I must confess I have eaten ice-cream for three days in a row now and I’m not asking for forgiveness.
Japan seems to carry this stereotype of being non-dairy. People say that Japanese are lactose intolerant so you can’t find milk, ice cream or cheese. This is totally untrue. Yes, Japanese cheese is not to be trusted – mostly rubbish and expensive and occasionally mixed with fish (there are things that look like cheese strings in the convenience store which are a mixture of processed cheese and fish. Yup. Also the Philadelphia I bought suspiciously doesn’t seem to go off until next year and is weirdly thick…) Other than cheese, Japan excels in the dairy department. There is milk available in both convenience stores and supermarkets and they sell Häagen-Dazs ice cream too! However, this is not a tale of cheap convenience store ice cream. No, this is a tale of Karafuneya.
Karafuneya (かれふね屋) is an ice cream cafe in Sanjo (三条) near the shopping districts. What struck me the first time I laid eyes on it was the gigantic ice cream in the window. I’m talking 2 ft tall. Of course, like all window food in Japan, its made of plastic, but it gives you an idea of how big this monster is. The picture doesn’t do it justice. It’s also 50,000円 (£278), slightly out of my price-range. Thankfully there is also a wall display of the hundreds of normal-sized ice creams you can try. These are by no means tiny but aren’t quite so colossal. They have a huge variety of sundaes which includes traditional chocolate and strawberry; more Japanese flavoured green tea and sesame; and then the downright weird that is pork cutlet and fried prawn.
I went to this Mecca of ice cream on both Friday and Saturday. The first time I had a chocolate and banana waffle sundae, which seemed to have a whole waffle cut up into it. As I’m an idiot and thought I’d still be hungry I also had a katsu sandwich (fried pork) with chips, which proved to be too much (the picture on the menu suggested it would be small, this was a lie) but still delicious. This is definitely a place to go to for lunch, not just for the sundaes. The chips are the best I’ve had in Kyoto, hands down – thin and really crispy. The second trip I had a ‘strawberry festival’ which, as you would expect, was overloaded with strawberries and strawberry ice cream. It was glorious.
The ice creams range from about 700円 (£3.90) to 1000円 (£5.60) and are pretty good value considering how huge they are. Chips are 460円 (£2.60) and worth every penny – the portions are huge and I would eat them all day if I could.
So if the weather’s not in your favour when you’re in Kyoto, Karafuneya is definitely a solid choice. Another option for the sweet toothed is ‘Sweets Paradise‘ which I went to today. As you can guess, they specialise in cakes and ice-cream. Just over an hour of all-you-can-eat (食べ放題) is 1,530円 (£8.50) and so worth it. I would suggest booking if you go at lunchtime because its pretty popular. They are also based in Sanjo. They have soft serve, chocolate fountain, a wall of cakes and even pizza and pasta. I took a picture of my first plate but quickly succumbed to just eating everything without stopping to document it. Perfect for a rainy day or if you’re just craving cake (or both).
Thus ends my confession. I ate too much and it was glorious. I will now return to eating udon and okonomiyaki (japanese pancake-type thing, will explain in a separate post) cooked on my crappy single hob in my room. Hopefully more exciting touristy posts coming soon, don’t worry!


those of you who have a sweet tooth, Campus Resource offers a simple way
to make your own home style jolly ranchers. All you need is a little corn
syrup, sugar, water, and flavoring. Just a little amount of money can
create pounds of your own jolly ranchers [hard candies].
bag of sugar [You will need 2 cups]
A bottle of light corn syrup [you will need a 2/3 cup]
Water from the sink [3/4 cup]
Bottle Flavoring/Extract of your choosing
No Stick Aluminum foil
a sauce pan, mix together all ingredients except for the flavoring. Heat
mixture to 250o F or just before boiling. Allow the mixture
to slowly heat to around 295o. This temperature is required
for the mixture to fully harden as it cools. If you do not have a candy
thermometer [likely], take a cup of cool water and repeatedly test the
mixture by dropping a small sample into the cup. The syrup dropped in
the water will harden soon after. At this time your mixture is ready to
be removed from heat.
removal from heat, begin to mix in the flavoring. The amount of flavoring
required varies by type of flavor. Pour generous increments of flavoring
in the mixture [be careful as the hot mixture will react to cool flavoring]
and test the mixture after each increment by pouring a sample of the mixture
[now with flavor] into your cup of water. Test for taste. Once you have
reached your desired flavor begin to pour mixture onto trays lined with
no stick aluminum foil.
this step, you must now wait for the mixture to cool [can be placed in
referigerator]. No pam or butter lining is necessary if you use 'no stick'
aluminum foil. Once mixture cools all you must do is break it apart [will
have irregular pieces].
it!!! Now you have your own home style jolly rancher hard candy.


Best Ice Cream & Gelato in NYC
These delicious frozen treats made from milk, cream and sugar that are said to have originated in the 5th Century in Ancient Greece. Gelato is the Italian word for ice cream, and when used in English often refers to an Italian style of ice cream that can be softer, and is generally lower in fat but higher in sugar than other styles of ice cream.
These desserts are classic treats that are loved by people of all ages, and many locations have put innovative spins on what was once the simple treat. Here are our top spots in Manhattan and Brooklyn to check out!
Emack & Bolio’s
115 Montague Street | Between Henry St & Hicks St | Brooklyn Heights
Massachusetts-based Emack & Bolio’s offers three locations in New York City, including one in Brooklyn Heights. Named after two homeless men for whom founder Robert Rook performed pro bono legal work, this ice cream joint also has locations in Thailand and Hong Kong. With a variety of options like Grasshopper Pie, seasonal Pumpkin, and Vegan Chocolate (made with coconut milk), you can pair it with an inventively delicious cone with Fruit Loops or Fruity Pebbles. Enjoy!
132 Orchard Street | Lower East Side
If you find yourself in the mood for an ice cream sandwich, Melt Bakery is your place. You can find them on the Lower East Side all year round, but don’t be surprised to find their stands at the various food markets throughout the city such as Madison Square Eats just west of Madison Square Park. Melt Bakery typically offers about 10 different ice cream sandwich flavors, but our favorite hands down is the “Lovelet”- two red velvet meltcakes with cream cheese ice cream in the middle. We have never had anything like these ice cream sandwiches and recommend them 100%!
Sprinkles Ice Cream
782 Lexington Avenue (at 60th Street) | Upper East Side
When we tried Sprinkles Ice Cream for the first time, we were not let down. While the flavors vary by day, favorites to check out include the malted milk chocolate, cap’n crunch, and the red velvet. However, if you are at Sprinkles Ice Cream and do not try the Sprinkles Sundae, you’re missing out! How could you turn down a scoop of Ice Cream in between a cupcake top and bottom?! We sure couldn’t!
A La Mode Shoppe
360 East 55th Street | Between 1st Ave & 2nd Ave | Midtown East
Very tasty homemade ice cream + a rotating menu of flavors + nut free across the board + family friendly for kids = A La Mode Shoppe! We give this place high marks for its creative flavors like Partly Cloudy (Cotton Candy) as well as its straightforward but delicious Chocolate ice cream. A La Mode is a nut-free facility, so feel free to come in with any and all friends who may have allergies. And they sell children’s apparel and toys as well, so make sure to bring the kids!
10Below Ice Cream
10 Mott Street | Between Mosco St & Park Row | Chinatown
10Below is the first place in New York City to offer Thai inspired rolled ice cream. 10Below was something out of the ordinary. After placing your order, you can then go and watch them make your ice cream on a cold plate that reaches -10° F. After three minutes, you have yourself a huge cup of made-to-order ice cream, to which you can add unlimited toppings! I would recommend either the S’mores or Nutella flavors.
Il laboratorio del gelato
188 Ludlow St | Between Houston St & Stanton St | Lower East Side
Known for its creativity with more than 300 flavors, il laboratorio del gelato provides you with plenty of options. That said, many who frequent this delicious gelato spot in Manhattan’s Lower East Side opt for their best classic flavors such as salted caramel or chocolate. Don’t be afraid to venture out, however, and try one of their seasonal flavors like Kahlua and vanilla rum, Prosecco with orange juice, or Turkish fig!
Ample Hills Creamery
623 Vanderbilt Avenue | Prospect Heights | Brooklyn
Ample Hills opened in 2011 and since then had been on our list of places to try. To cut to the chase: their ice cream did not disappoint. Their flavors are extremely creative and fun; no wonder they are consistently reviewed as one of the top ice cream shops in all of New York! All of their ice cream is made on sight, with the freshest ingredients around. They even have their own bakery where they make the add-ins for the ice cream. We got to try the “Salted Crack Caramel” which consisted of caramel ice cream with chunks of caramel cookies, and also the “Munchies” which consisted of pretzel-infused ice cream with clusters of Ritz crackers, potato chips, pretzels and mini M & M’s. We will definitely be back!
OddFellows Ice Cream & Co.
175 Kent Avenue | Williamsburg | Brooklyn
Located in Williamsburg, Brooklyn, OddFellows is known for their artisanal ice cream flavors, as well as their signature ice cream sandwiches often referred to as “OddPockets.” An OddPocket is an ice cream sandwich that uses brioche bread and is stuffed with your choice of flavor, pressed in a Panini maker, drizzled with a gooey topping, and rolled in a crunchy topping. The Banana Puddin’ and Carrot Cake ice creams were the most noteworthy.
Ice & Vice
221 East Broadway | Between Clinton St & Montgomery St | Lower East Side
We decided to give Ice & Vice a try after seeing pictures of their cream cones all over our Instagram feeds, and let us tell you, we were not disappointed. Ice & Vice is known for their out-of-the-box flavors, and they even have some flavors named after food Instagram accounts such as @foodbabyny and @spoonuniversity. We tried the “Milk Money” which consisted of toasted milk, sea salt, and chocolate ganache, and the “Food Baby” which had Concord grape, donut soil, rainbow sprinkles and raspberry coulis. Ice & Vice also has Konery cones, and top their creations off with toasted Squish Marshmallows.
Rice Cream Shoppe
195 Bleecker Street | West Village
If you love Rice Pudding, the Rice Cream Shoppe is the place for you! This spot offers about 25 different flavors to choose from, including several vegan flavors. There are also 10 different toppings that you can add to your treat. While the Rice Cream Shoppe is known for their delicious and creamy Rice Pudding, they are also the only place in New York City to offer Vegan Gelato! This Gelato is the real deal, and tastes like the real thing too. Located in the West Village near Washington Square Park, this place is in a great location and a must if you are in the area.
Black Tap Craft Burgers: Milkshakes
529 Broome Street | SoHo
I’m sure you have heard of this one. These milkshakes are outrageously over the top. On an average day, you best be ready to wait at least two hours to get your hands on one of these famous milkshakes! We got lucky and went at around 4pm during the middle of the week to the location in the Meatpacking District and didn’t have to wait at all. If you like milkshakes these are seriously the real deal. The presentation of these shakes is hard to beat, and they definitely provide the perfect Instagram opportunity! The burgers also looked incredible and we will definitely be back to try them!


#CY365 “Beginning” 09/04/14: The beginnings of our meal, Chicken Noodle Casserole.
Here’s the basic recipe I do…Its an easy recipe that requires little thought, minimal pots and pans, and no measuring if your comfortable just eyeballing it…and I do it about twice a month. One of our staples!
1 bag No-Yolk Egg noodles, cooked as shown, add a little extra salt to the water to flavor up those noodles.
1 can of cream of celery soup, 2 large cans of shredded chicken (or fresh cooked chicken, I was in a hurry.), one can drained, the other keep the water,
2 cups of shredded cheese of your choice-save 1/3 to top,
Frozen spinach or any vegetable mix (sometimes I use peas or peas and carrots),
Adobo or seasoning of your choice. Italian seasoning would work well, as would Old Bay.
Strain the noodles once they are cooked as per package. Return to pot. In the pot, if you don’t want to dirty another vessel, mix soup, chicken, noodles, 2/3 cheese, a good bit of Adobo, and frozen spinach/vegetables together. Top with remaining cheese. Put in a baking dish and cook at 350 for about 30-35 minutes. Serve it up.
*Tuna can be substituted for the chicken, too. I can’t eat tuna anymore due to an adult onset allergy…boo. I really like tuna…


My question for you: How do you eat?
Are you a speed eater? Rushed for time. Gobbling down breakfast as your rush out the door?
Trying to get food in so you can go on to the next thing, take care of the kids, field emails, answer phone calls, etc.
Do you devour dinner before anyone else is even half-way done?
Speed eating can cause health problems, including upset stomach, heartburn, indigestion, weight gain and more.
**(this doesn’t provide motivation to move more….and will likely cause you to move less.)
A big reason that people eat too much is because they eat large amounts of food, quickly ~ before they even realize they’re full.
Instead of rushing, savor each bite. Notice every taste if you can. The texture, the subtle flavors.
Pause between bites.
Give each taste some space.
Eating slower increases your metabolism, gives you better digestion and adds pleasure to every meal.
As you eat your next meal, notice.
Notice how you eat. Fast, or slow?
This is key in your relationship with food ~ being aware of not only what you eat, but why and how.
And food is crucial in your relationship with movement.
Be present when you eat.
Enjoy every bite, so that you can….
Move more, not less.
This is the eleventh post in a series of Move More. Not Less. 31 days.
Click here to see a list of all posts, updated daily.


Queensland and South Australia will join forces to develop new national food labelling laws to give consumers more accurate and easy-to-understand information about the products¡¯ country of origin.
South Australia minister for business services and consumers John Rau said that the current system often leaves consumers with the wrong impression about the true origins of the food they are buying.
Based on a recent meeting of consumer affairs ministers, Queensland and South Australia have agreed to work together to develop a new national approach to the labelling issue.
¡°South Australian consumers want to buy local to support Australian producers. Accurate country-of-origin food labelling is essential to enable consumers to make informed decisions,¡± Rau said.
Under the existing laws, the ¡®Made in Australia¡¯ label can be used where even fully imported goods have been substantially transformed in Australia and 50% of costs of production occur in the country.
The qualified claims of ¡®Made in Australia from imported ingredients¡¯ or ¡®Packaged in Australia from local and imported ingredients¡¯ can be used where there is uncertainty about the goods.
When put in practice, the guidelines will allow manufacturers to get the word ¡®Australia¡¯ on their goods, even if the ingredients are entirely from overseas and more than half of production costs occur in other countries.
¡°A uniform approach to country-of-origin labelling is clearly required in the national consumer legislation and we will be working to produce a new proposal to clear up this confusing area,¡± said Rau.
The new approach is expected to make it clear from where the raw ingredients come, irrespective of how and where they are transformed.


Since buying our first pasta machine at a garage sale in Santa Barbara in 1996, we’ve only eaten dry pasta a handful of times. It’s easy and so much better.
Be sure to buy an old Italian machine, these days even the Italian brands are made in China of lightweight materials. The old ones are pleasant to touch. Store in the box and never use water to clean it!
be sure to put a big pot of water on to boil before starting, because that takes as long as making the dough!
- put in a bowl: 1 cup flour, 1 egg, 1 tsp olive oil, and a large pinch of salt. (you can actually add as many eggs as you like for more eggy flavour.)
- using your hands, mix until the wet and dry are evenly distrubted. the result will be sort of flaky and clumpy, but evenly so.
- add a tiny bit of water and squeeze the mixture together until it all sticks together.
- set up a broomstick or some other vertical thing on which you can hang the cut dough until you are ready to cook it.
- if you have a pasta machine, take a small piece of the dough (about 1/8 of it) and roll it through the widest setting of the rollers. tighten the rollers and go again, until you have reached desired thinness. i prefer dough done at 5 or 6. if the dough tears in the rollers, smash it up and try again. flouring between rollings will prevent the tearing which happens because the dough is too sticky to go through cleanly. you can use the machines cutters or cut by hand with a knife.
- you do not need a pasta machine. you can roll the dough by hand with a rolling pin and cut it with a knife. don’t worry about having uneven strips, they will look beautiful!
- use lots of water and boil the pasta for only a few minutes. you can tell it’s done when the color changes from yellow to white.
- We never use the machines cutters, because this results in many tiny messy scraps. Instead, after rolling we either cut the pasta with a knife or tear it by hand.
some of our favorite simple sauces
- butter, fresh sliced tomatoes, crunchy maldon sea salt
- butter, fresh flat leaf parsley, fresh mint, toasted walnuts (bake about 10 min until they are fragrant)
- browned butter (cooked until it gives off a toasty smell and turns slightly brown) with a pinch of clove, toasted fresh sage leaves (bake in the oven about 5 minutes until they become brittle)


Are you tired of searching for the right diet for your body type or just aren’t seeing results?…
Impact 790 diet has grown to be one of the most popular diet programs because of the amazing results that millions of people are having with the diet. Impact 790 diet is the number one diet solution to getting slim again. Whether you’re male or female this unique diet will get anyone burning fat within days.
If you’re really looking to lose weight you’ve probably already done your research. There simply is no secret to losing weight, if there is then it lies in the diet. That’s right, if you want to lose weight you can do hours in the gym but without a proper diet you’re missing out. Studies show that 70% of fat loss occurs during your normal routine. The other 30% is the amount of time you spend in the gym. If you work out daily but do not follow a diet then you’re missing out on a lot of fat burning. This is where Impact 790 Diet comes in and gives your body the perfect nutrition to burn fat 24/7 even while you sleep!


Almond Oolong - 20 Sachets of Organic Oolong Tea with the Aroma of Almonds
20 Sachets of 2,5g
This superb oolong tea from Fujian province has teasing honey nuances which blend perfectly with the nutty aroma of fine almonds. Although the look is more resembling to a black tea, it is much smoother and gentle in the cup. An unusually refined flavor which will enrapture you with its charm.
Good to know...
Oolong teas should be brewed with water at a temperature of 85–90°C (leave the water in the kettle for about one minute after it has stopped boiling).


Description – A classic Indian dish, Chicken pieces marinated in a spicy tomato aromatic, buttery and creamy sauce.
Strength – Medium
Cooked Marinated Chicken (36%) (Chicken Breast 79%), Natural Yogurt (Milk), Salt, Tandoori Powder (Salt, Coriander, Paprika, Colour: Beetroot Powder, Cumin, Mustard, Chilli, Cassia, Garlic, Turmeric, Cloves, Colour: Paprika Extract, Lemon Oil), Lemon Juice (Lemon Juice from Concentrate (Sulphites), Lemon Oil, Preservative: Potassium Metabisulphite (Sulphites), Coriander, Cumin, Chilli Powder, Bay Leaf, Green Cardamoms), Onion, Tomatoes, Soya Bean Oil (Soya), Single Cream (Milk) (19%), Tomato Purée (Tomatoes, Acidity Regulator: Citric Acid), Butter (Milk) (7%), Sugar, Turmeric, Cinnamon, Mango Powder, Fenugreek, Salt.
Allergy advice: For allergens, see ingredients in bold.
May contain traces of Nuts as this food contains ingredients that are made in a factory that handles Nuts.
Do not eat whole spices.


Paul’s Tavern is the Irish Pub you’ve been looking for to enjoy delicious meals at great prices. We have a fully operational kitchen that allows you to indulge in some of the finest bar foods that pair with cheap drinks.
Through hard work to renovate and modernize our space with an excellent ambiance, we have become one of the best restaurants in Belmar, NJ. You can find great prices on our daily menus, which includes traditional bar fare, along with daily and weekly specials. Our weekly specials are some of the best in Monmouth County.
Whether stopping in for some bar food with the family, or catching happy hour with friends at the Jersey Shore, you won’t be disappointed with our selection of dishes, or our prices. Plan your next party with Paul’s Tavern to take advantage of exclusive Monmouth County restaurant specials. When you throw a fundraiser, birthday party, game watch party, or reunion at the Jersey Shore, you won’t just have great drink deals to cash in on, but delicious food, as well.
Monmouth County Restaurant Specials
Striving to become one of the best restaurants in Belmar, NJ, there are specials every day of the week. To keep you satisfied, we often have free food for you! Four days out of the week, our Monmouth County restaurant specials will satisfy all your cravings.
On Sunday and Wednesday, there are free hot dogs all day and all night. Enjoy our fine draft and bottled beers, or drinks with free hot dogs. There’s nothing better than free. Do you like pizza? Of course you do. That’s why every Monday and Thursday we offer you free pizza until 4 pm. That’s what the best restaurants in Belmar, NJ do. Come in and grab free pizza by the slice!
Additionally, every Tuesday and Thursday is “Steak Night.” We’ll feature a 12 oz. NY Strip w/ Free 10 oz. Draft Beer or Soda for $15.00. Every Friday Paul’s Tavern offers Corona Beer-Battered Fish & Chips for only $7.50 which includes tax. Both items are available Tuesday, Thursday, Friday, and Saturdays. There are no better Monmouth County restaurant specials than at Paul’s Tavern. Come in and check what all the fuss is about!


Papa Johns Discount Codes December 2023
Use our Papa Johns vouchers for a wide range of products and purchase them at incredibly low prices. These Papa Johns discount codes expire soon, so act today and save big.
VoucherBin > Stores > Papa Johns: 9 Active Vouchers
Spend more than £15 on Papa Johns pizzas and get 50% savings with Visa checkout.
Students can save £10 on any pizza when they spend more than £25 at Papa Johns using Student Beans iD.
Shop for pizza at Papa Johns and get free delivery on your orders. Grab these Papa Johns vouchers before they expire.
With every £4 order you will get 1 point, so collect 25 points and get free large pizza with it.
Place your medium size indulge orders at Papa Johns available for just £10.99!
Buy any pizza from Papa Johns and add more £2.50 to get stuffed crust. Hurry!
Order any medium size pizza from Papa Johns available for just £6.99!
You can purchase any large size pizza from Papa Johns at just £10.99!
Shop for Signature Chicken Sharer from Papa Johns available at just £8.99!
Papa Johns: 21 Unreliable Vouchers
Exclusive promotion: 50% off pizzas on spend £20 or more .
Latest promo code: 40% off when you spend £25 or more .
Huge coupon offer: Get 30% off pizzas when you spend £30 .
Exclusive promotion: 30% off Pizza When you spend £30 .
Popular deal vouchers: 30% off Pizza When you spend £30 .
Popular deal vouchers: 30% off pizza when you spend £30 or more .
Any four large pizzas, four portions of wedges and two desserts for £50
£18.99 Papa Meal Deal – Large pizza and two sides
Popular deal vouchers: £18.99 Meal Deal – Large pizza and two sides .
Exclusive promotion: App Exclusive Deals - Double Ups .
Get two medium pizzas, two sides and a large drink for £24.99
About Papa Johns
Papa Johns is an American pizza chain that prides itself in providing customers with a handmade pizza experience, giving them a piece of Italy with each slice. The company started in 1972, when John Schnatter started baking his first pizzas in his father’s tavern in Indiana, USA.
The company has since then spread across the US, as well as expanded around the world. The chain is solely a delivery business, which provides customers with the tasty pizzas and side orders directly to home.
The company focuses on using fresh, quality ingredients to provide a homemade taste of Italy to customers. The company also tries to ensure its products are delivered with good customer service to ensure the meal leaves a smile on people’s face. As well as delivering products, it is also possible to order the food online and then pick it up from the closest store.
Products on Sale
Papa Johns is naturally most known for its quality pizzas, but it also has other food-related items on sale to provide customers with a satisfying meal experience.
- Includes different readymade options or the possibility to build your own pizza with the available ingredients
- Classic sides – includes items such as potato wedges and bacon cheese sticks
- Oven-baked chicken – includes items such as hot buffalo wings
- Variety combos
- Includes soft drinks such as Pepsi and Coca Cola, as well as bottled water
- Ice cream
- Hot desserts – includes items such as hot chocolate lava cake and cinnapie
Papa Johns doesn’t naturally deliver to other countries, but it has country specific operations in over 30 countries, such as the US, UK, Ireland, China, Russia and Chile, among others.
Top Categories To Watch Out
The company actively promotes its pizza line, but you should also check out the deals section for the best offers of the moment.
The featured products on the Papa Johns website include:
- Original Mediterranean Vegetable Pizza
- Spicy Pulled Pork Pizza
- Giant White Chocolate Chip Cookie
Shopping on the Papa Johns website is very simple. You can browse the categories easily and find the products you want. You can also see the prices at a glance and if you have any nutritional requirements, you can view the company’s allergy information to ensure you know all the ingredients in each product.
You can choose your pizza from the available options with pre-selected toppings, but you can also customise your pizzas. This includes anything from the type of pizza dough you want to the sauce used in your pizza. Also, you can visit our site's food & drink category to avail huge money savings voucher from top sellers.
Top Deals for Extra Savings
Papa Johns constantly runs offers that give you the opportunity to enjoy a tasty meal without paying yourself sick. The top deals at the moment include:
- Summer share £19.99 – any large pizza, jalapeno bites, potato wedges and garlic pizza sticks
- 25% off if you spend £25
- Any sized pizza for £11.99 when you collect your order
- Get second pizza for free if you don't like the taste of first one
- 33% discount on all pizzas valid only for new customers
The website regularly runs new offers, especially during special holidays and events. Check out the ‘Offers’ category for more information. You can also browse at Gousto and Hungry House for huge offers on similar range of products.
Save Using Vouchers
If you have a voucher code for the Papa Johns website, using it on the website is very simple. Have your voucher code at hand and click on the Offers section. Write down the voucher code to the Promo Code section and click Apply Code. You voucher is now added to your order and you can continue adding products to your order or head down to the checkout page.
Alternatively, you can select the items you want to buy. Click the checkout button when you are ready and add the voucher code on the checkout page. Click apply code and your offer should now be included to your order.
The Papa Johns has an international YouTube page that lets you see some amazing videos. The videos have plenty of information on the new products, as well as about the history of the company. The below video is an introduction to their new Garlic Knots.
If you love pizza, then you might want to join the Papa Johns reward program. The Papa Rewards scheme allows you to obtain reward points every time you spent money on the website or with the mobile app.
The scheme is free to join and you’ll receive one reward point for every £4 you spend. After you have earned 25 points, you’ll be able to receive a free large pizza. As a member of the Papa Reward program, you’ll also be able to receive exclusive deals and offers.
Papa Johns also has a mobile app available for both iOS and Android users. You can use the app to order products with your Smartphone, just like you could on the computer. You can access a range of great features not available anywhere else.
You can receive customer support for your order from the store you are ordering from. You can find the contact details from the website. You can also find allergic information from the website, as well as receive information on the quality control the company provides you.
If you place the order for delivery, the product should be delivered within an hour from order. The company provides you with a Papa Johns Quality Guarantee, which excludes sides, drinks or dessert. The guarantee allows you to receive full refund if you have any issues with the quality of the product or the delivery time.
Social Media Presence
Papa Johns is very active on social media. You can find out about special offers and competitions by following them on the following platforms:
Contact Papa Johns
Surrey KT16 9JX
Call: 0800 731 9935


Chicken in a Bag is a cooking method that has gained popularity for its simplicity, convenience, and ability to lock in flavor and moisture. In this article, we will delve into the details of this delicious cooking technique and discover why it has become a favorite among home cooks.
What is Chicken in a Bag?
Chicken in a Bag involves cooking chicken, along with herbs, spices, and sometimes vegetables, in an oven-safe bag. The bag acts as a cooking vessel that traps steam and juices, resulting in tender and flavorful chicken. This method is often used to cook a whole chicken or chicken pieces, and it requires minimal preparation and clean-up.
The Benefits of Cooking Chicken in a Bag
One of the primary benefits of cooking chicken in a bag is that it keeps the meat moist and prevents it from drying out during the cooking process. The steam created inside the bag helps to infuse the chicken with the flavors of the herbs and spices, resulting in a tasty and aromatic dish. Additionally, cooking in a bag reduces the need for added fats and oils, making it a healthier cooking option.
A Simple and Convenient Cooking Method
Chicken in a Bag is incredibly simple and convenient, making it a great option for busy home cooks. The preparation involves placing the chicken, along with desired seasonings, into an oven-safe bag and sealing it. The bag is then placed in the oven for roasting, requiring minimal attention during the cooking process. Since the chicken cooks in its juices, it remains moist and flavorful without the need for constant basting.
Tips for Cooking Chicken in a Bag
For the best results, it’s essential to use an oven-safe bag specifically designed for cooking. These bags are made to withstand high temperatures without melting or releasing harmful chemicals. Additionally, be sure to tie the bag securely to prevent any steam from escaping during cooking.
Experimenting with Flavors
One of the enjoyable aspects of cooking chicken in a bag is the ability to experiment with different flavors. You can use a variety of herbs, spices, and marinades to create unique and delicious combinations. Whether you prefer a classic roast chicken with rosemary and garlic or a more exotic blend of spices, the options are endless.
In conclusion, Chicken in a Bag is a fantastic cooking method that yields tender, flavorful, and moist chicken with minimal effort. Whether you’re a seasoned home cook or a beginner in the kitchen, this technique is accessible to everyone and guarantees a delicious outcome. Give it a try and discover the joy of cooking chicken in a bag – a simple, convenient, and delectable way to enjoy this versatile meat!


Drs. Deth and Trivedi have been intimately involved in characterizing the actions of casein-derived opioid peptides as well as the metabolic and epigenetic effects of a2 milk consumption.
a2 Milk is distinctive for the very limited release of opioid peptides from a2-type casein, which increases antioxidant production with multiple health benefits. The a2 Milk Company is in the business of introducing a2 Milk into the marketplace and making its unique health benefits understood and available worldwide.
Immunotec provides high-quality scientifically-based nutrition and wellness products which enhance quality of life and performance. Immunocal is a patented, unique and specially formulated whey-derived dietary supplement that has been clinically demonstrated to maintain the immune system. Whey proteins are rich in the amino acid cysteine, which increases synthesis of the antioxidant glutathione.
EmeraMed Limited is a biotechnology firm developing the antidote – heavy metal chelator and antioxidant – Irminix® (Emeramide). Chelation of mercury, iron and other metals by Emeramide has been shown to significantly increase levels of the antioxidant glutathione.
Solara has pioneered the use of advanced pharmaceutical development in the nutraceutical industry and is a leader in the production of private label nutraceutical supplements. Solara is assisting the B.R.A.I.N. Center in developing a nutraceutical to augment brain levels of vitamin B12.
Dr. Udell is a leading autism clinician with over 30 years of experience. Presently, Dr. Udell is practicing behavioral pediatrics in Davie, Florida, where he has focused on children with developmental disabilities including ADHD and autism.


Bone broth for cats recipe.
Or offer a broth cube as a savory ‘popsicle’ that your cat will eagerly lick.
Next, cover the bones with water and add the apple cider vinegar.
Here is a simple bone broth recipe for your cat to try at home:
Then i poured the broth into mason jars and allowed it to cool further in the fridge.
Cover with an inch or two of water, but not too much more, in order to keep the broth dense.
The best bone broth recipe for dogs are left to cook slowly for a long time so that the bones soften and break enough so that all the properties also pass into the water.
This bone broth recipe is for dogs, cats, and humans, and it’s really easy to make.
Put two chicken legs in stock pot with bone and skin.
It’s okay if there’s still meat on them and you can even use an entire chicken if you’d like
Super simple bone broth recipe for cats.
Once completely cooled, i spooned out all the fat that has solidified at the top.
Purina beyond limited ingredient, natural wet cat food complement
Bone broth doe help in such situations as it does not demand a lot of energy from the pet.
Benefits of bone broth for dogs and cats:
It just requires a few cheap, readily available ingredients, and a slow cooker.
This creates a gentle broth.
Check out the video here.
Feeding bone broth to sick animals.
Great for fussy eaters to entice them with flavour
Place your fish bones and carcasses in pot of water.


Trade Solutions Chile
Trading Solutions Chile is a company oriented to give an answer to your foreign commerce needs. A highly reliable pool of Chilean processors and producers of seafood and food products in general back up us, and we feel pretty proud of counting on with these remarkable business partners. Our associates are certified to export to the ECU, USA, Asia Pacific and South American markets.
We posses a wide market knowledge that added to our strategic partners in the variety of industries we are involved, will satisfy your particular needs with great flexibility and according to the specific requirements of your own market.
At present, we can provide you with the following family of products:
7 Chilean Wines
7 Fine Foods
7 Dehydrated Fruits & Vegetables
7 Dried Fruits
7 Canned and Frozen Seafood
7 Canned Artichokes
7 Olives, Garlic , Chiles and other Spices in glass jars


Restaurant y mariscos EL MARRO es un lugar para disfrutar lo mejor del marisco y comida mexicana
|Tue - Sun:
|11:00 AM - 10:00 PM
SEE WHAT OUR GUESTS ARE SAYING
Food was delicious, so good I forgot to take a picture lol! The enchiladas were amazing (both verdes and mole) and my mom gave the fried fish a 10/10. Highly recommend! The place is very cute too and clean!
The food was very tasty, the place was very clean, the service was good, the waiter was very friendly. I recommend it 100%
We were immediately greeted and sat. They brought us some home made salsa and chips to start. I had the Birria tacos, Mexican spaghetti and some rice. Very affordable and very tasteful! Definitely worth stopping in!
Staff really friendly and easy to talk to. Food is authentic and some of the best I've had in the area. Place is spotless every time I've been in. Spend your money here, they don't disappoint.


Primi Ristorante Italiano
From Our Editors Groupon
With its plates of homemade pasta, sautéed marinated chicken, and seafood dishes lit by streaks of neon and sided with martinis, Primi - under new ownership - evokes the image of both a homey Italian restaurant and a swanky nightclub. That's because executive chef Tony Macaroni spent years not only mastering the cuisine of his native Italy, but also working in the kitchens of high-class hotels cooking for celebrities such as Evander Holyfield, Scott L. Schwartz, and Bob Newhart. Together with sous-chef and baking specialist Kenneth Kopcsik, Chef Macaroni whips up elegantly plated dishes such as a thin-sliced tenderloin carpaccio, wild-mushroom ravioli in sage butter reduction, and a slowly braised lamb shank served with broccoli and homemade croquette. An extravagant selection of wines from the Americas and Europe complement the flavors of mussels in garlic butter while four-course chef's table events allow guests to experience the luxury of having their own personal chef.
JULIE BRANAMAN | TUESDAY, JUNE 25, 2013
At age 10, while other kids were riding bikes and playing tag, Tony Macaroni was in the kitchen of his family's Brooklyn home learning the art of making hand-crafted mozzarella.
His father, his instructor, was teaching the finer points of cooking -- a tradition common among Italian men and their sons.
Fast forward 30 years to today and you'll find Executive Chef Macaroni (yes, that is his family name) working and pulling curd into soft shapes of fresh mozzarella at Primi Ristorante Italiano in downtown St Petersburg.
Macaroni and sous chef Kenneth Kopcsik work daily to make every menu item from scratch and use all local fish and produce, in addition to chicken, beef, veal and lamb.
Moving from the Garden State six years ago, Macaroni says he stays in Tampa Bay to take advantage of Clearwater's white sand beaches, Ybor City's lively night-life and Downtown St Pete's fabulous art scene.
83 Degrees Managing Photographer Julie Branaman stepped into Macaroni's kitchen for a step-by-step look at the art of mozzarella making. Watch the photo slideshow as Chef Tony explains how to make the delicate cheese by hand.
Seminole Heights' American Legion Post 111 now hosts takeout concept run by Chef Tony Macaroni
And he's got a food truck on the way
By Jenna Rimensnyder
Food & Drink Editor Creative Loafing Oct. 23, 2020 9AM
This year, American Legion Seminole Post 111 snagged the Best of the Bay critic’s pick award for “Best Unlikely Venue” when it comes to attracting an eclectic crowd to the bar and hosting live musical performances. Staying true to its title, the Post is now home to a gastropub run by Chef Tony Macaroni.
With a personality as big as his name, Chef Tony took over the kitchen last month and has been slinging Italian American eats alongside bar food classics.
CL linked with Chef Tony Macaroni over the phone to get the details on his culinary endeavors in Tampa Bay.
“We are doing 5-star cooking in a little place,” the chef said while one speakerphone while his hands are busy prepping fresh gnocchi for the day’s service.
When he’s not in American Legion’s kitchen, he’s doing the shopping for the week at local grocery stores, plotting his next business venture and competing in cooking competitions around the country.
“This is a scratch kitchen,” he says proudly. From mozzarella to pasta, Tony Macaroni says he’s one of the only chefs in Tampa Bay still cooking the old school way and not cutting corners when it comes to quality and technique (although, truth be told, Seminole Heights is home to many chefs cooking with integrity).
The gastropub’s menu consists of breakfast sandwiches (served all day) ranging from $2.50-$4. Appetizers consist of bar favorites like french fries, onion rings, fried mozzarella, chicken wings and fried chicken strips. If you’re going the slightly elevated route, opt for fried shrimp and french fries of fried calamari. There are also a handful of pasta options like chicken parmigiana, shrimp penne vodka, fettuccine Alfredo as well as spaghetti and meatballs. If your diet needs a little something green, there are a few salad options to choose from. Diners can also grab heroes served by the half or whole, sandos like BLTs and turkey club or a personal pizza. By the way, the dessert lineup includes cannolis, deep-fried Oreos and chocolate cate.
These are your ordering options: order on-site and wait in the Legion’s lounge with a cocktail or brew with a pager for Chef Tony to prepare your dish, call in for pickup, or have food delivered through GrubHub or UberEats. All meals are for takeout service only,
Chef Tony Macaroni is working in the American Legion Seminole Post 111 kitchen—located at 6918 N. Florida Ave. in Seminole Heights—11 a.m.-10 p.m. seven days a week.
As if the chef isn’t busy enough, he is launching a food truck, Chef Tony Macaroni and Co., next month serving up authentic American-Italian cuisine. That means pasta, fried calzones, cannolis and whatever else he can whip up with limited space and unlimited imagination.
“It’s going to be an old school Italian restaurant on wheels," he said.


عنوان مقاله [English]
Rather than recording feats of success in using natural resources, some common agricultural practices led to unsustainable agro-ecosystems and environmental crises with negative impacts on both human and animal health as a result of relying on artificial inputs as well as chemical fertilizers and pesticides. This is while food safety and agricultural product quality are major concerns among many middle class and high-income people in most parts of the world. Organic farming is an improved agricultural production method basically founded on no chemical input. According to the statistics released by FAO, the area under rice cultivation in Iran amounted to 556,787 ha in 2016, a large part of which has the potential to grow healthy and organic crops if low-input or non-input methods are employed. Study has shown that the use of chemical fertilizers may be reduced or balanced by applying to paddy fields any of the following either alone or in combination with chemical fertilizers: 2.5 to 20 t/ha of poultry manure, 5 to 20 t/ha of bovine manure, 10 to 40 t/ha of sheep manure, 20 t/ha of green manure, 5 to 10 t/ha of Azolla compost, or 5 t/ha of Ricestraw compost. Application of organic fertilizers seems not only to improve soil physicochemical properties but also significantly reduce (by 70 to more than 90%) the amount of chemical fertilizers used, thereby contributing positively to sustainable rice production.


The food in general has been wonderful, because it’s fresh and simple. I have never tasted such an intense honeydew before. Fresh figs are amazing. Grilled tomatoes, eggplant, zucchini, and peppers with olive oil are simple yet delicious here. And then there are the fresh grilled anchovies, octopus, red snapper, sea bass, red mallet, swordfish, prawns, the egg roe salad, fresh sea urchin, and smoked trout that seems to be popular here. Greek salad with fresh feta cheese and the most flavourful olives. Grilled lamb. Greek yogurt with fig jam. I have a whole new appreciation of Greek food. I’ve always liked it, but everything tastes so much better in Greece.
But that alone is not the appeal of Greece, it’s the people. They are friendly. One night, our 20-something waitress brought us a free round of drinks after dinner, which seems to happen here all the time, but she brought a 5th drink and had the shot with us. Just like that. There is no tipping here, so it’s not as if they are fishing for a bigger tip either. I know the Greek economy is in shambles, but the social system has until recently treated them well, so the career and wages of a waitress are meant to cover their needs.
There is no “Hi, I’m Suzy and I will be your waitress” intro. The waiters and waitresses here are dignified, friendly, unobtrusive. My friend L., who has social perception tentacles all over him in a way I never will, even proposed that the waiters move differently earlier in the evening when they serve large groups of tourists versus later at night when locals are dining. I have no idea how he picks these things up, but I have to trust him, because I don’t notice such tiny nuances of human behaviour. This talent of his is like singing, which I can’t do either but totally admire.


Myth: If I wear gloves while preparing food, I do not need to wash my hands.
Truth: With proper use, gloves can help reduce spread of bacteria during food preparation. However, handwashing is still necessary because gloves can develop small holes that can allow bacteria to escape. Gloves can also lead people to feel overconfident and make more food prep mistakes than they would without them. In particular, gloves need to be changed and hands need to be washed when food preparation activity changes such as after touching money or raw meat, eggs, seafood or poultry.
Myth: If food looks okay and smells okay, it’s safe to eat.
Truth: Although a bad smell or taste are signs that food has ‘gone off’ and won't taste good, these signs are often caused by different bacteria than the ones that give you food poisoning. So, the food’s appearance, smell or taste aren't reliable warning signs. The germs that make you sick are usually odourless, colourless, and invisible. Storing foods at the right temperature helps prevent illness because it slows down the rate at which bacteria can multiply and they won’t grow to the large numbers to make you sick.
Myth: If I drop my food on the floor, it is safe to eat as long as I pick it up before 5 seconds have passed (‘the five second rule’).
Truth: Some bacteria can transfer onto food almost instantly, while others need a bit of time. They type of food and type of surface that the food is on influence how quickly bacteria can get onto your food. When in doubt, throw it out! Clean your food preparations surfaces and utensils often, especially after preparing high risk foods such as raw meat, poultry, seafood and eggs.
Myth: Organic foods are ‘safer’ (less likely to make you sick) and more nutritious than non-organic foods.
Truth: The primary purpose of organic farming is not to prevent foodborne illness but to practice and promote environmentally sustainable agriculture. While eating organic foods may avoid certain pesticides and hormones, there isn’t any significant difference in the chance of the food containing disease-causing bacteria.
There is also not enough evidence to say that organic foods are more or less nutritious than non-organic foods. Foods like vegetables, fruit, whole grains, lean meats, low fat dairy products, legumes and eggs are all nutritious whether they are organically grown or not.
Myth: I don’t need to use a food thermometer. I can tell when my food is cooked by looking at it or checking the temperature with my finger.
Truth: The only sure way to know food has reached a safe internal temperature is to check it with a food thermometer. Color, texture, and steaming can’t confirm that a food is safe to eat. The outside of a food might be steaming hot, but there may be cold spots inside. To ensure that a food is safely cooked, and not overcooked, check it with a food thermometer. Clean your food thermometer with soap and water after each use.
Myth: When cleaning my kitchen, the more bleach I use, the better. More bleach kills more bacteria, so it’s safer for my family.
Truth: There is actually no advantage to using more bleach than needed. To clean kitchen surfaces effectively, use just one teaspoon of liquid, unscented bleach to one quart of water.
Myth: If you have an upset stomach or ‘food poisoning’, it’s usually from the last thing you ate.
Truth: Its natural to suspect the thing you ate most recently would be the cause of food poisoning, but that isn’t always the case. Symptoms usually take between one to three days or longer to develop, so it won’t necessarily be from the last thing you ate.
Myth: It’s okay to let my kids have a little taste of the uncooked cookie dough/custard/sauce while I am preparing it.
Truth: Uncooked food that contains raw egg, such as hollandaise sauce, egg mayonnaise, custard, cookie dough and so on, are a higher risk of food poisoning than thoroughly cooked foods. Cooking kills most bacteria like Salmonella that may cause nausea and diarrhea.


Thanksgiving Basket Program
Every year we help families in need enjoy their Thanksgiving Holiday, but providing food baskets. The baskets are composed of food donated by our members, local business, local and state representatives, and many others. Through collaboration with East Valley Community Health Center, we are able to distribute these baskets to West Covina citizens who need them most.
The impact this simple program cannot be overstated. Each year, through each others' donations, we are able to feed at least 75 families. Join us in aiding our community members in need.


1/2 cup water
1/2 cup ketchup
1 large onion, halved and sliced
1/4 cup low sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 tablespoon honey, or more to taste
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon poultry seasoning
1 (4 to 6 pound) whole chicken
1. Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
3.Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid.
Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).
4. Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.


An Italian Experience: Pizza Making in the Tuscan Hills | June 5 on 5
Spring in Italy is completely swoon-worthy. The ancient wisteria cascading over trellises weighed down with thousands of blossoms mixed with their intoxicating scent; looking out over olive groves bathed in the peachy glow of a perfect sunset, and a big furry dog lovingly tackling my daughter made Florence a magical place.
We took a trip to the hills of Tuscany, just outside of Florence to take part in what turned out to be one of our best experiences: a hands-on cooking class where we made our own pizza and gelato.
We learned how the flour texture and quality is completely different in Italy, how much yeast to add into our water, and how to gently activate it by rolling and throwing down onto the marble table top. The kids LOVED this part (I mean, who wouldn't?). We *might* have spilled a bit of wine while making the dough...and some water (twice).
Delicious olives, salumi, mozzarella, basil, artichokes, and grilled veggies surrounded us for creating our very own pizzas.
Olivia was quick to make friends with another chef in training! Together, they squished beautiful San Marzano tomatoes into fresh sauce for the pizza. These two were delighted to really get their hands into it!
We learned about the rise and proofing process, how to gently stretch the dough into a circle and then of course, tossing the dough with a flick of the wrist and hopefully catching it before it fell into a heap! Spreading the freshly made sauce, adding just a few toppings so as to not overwhelm the palate, and then tossing into the beautiful brick oven for a mere 2 minutes!
Was it good? YES! Perfectly chewy, the freshest toppings, and made by our own hands. Nothing could be better.
Can't get enough of this authentic storytelling? Check out Erin Berry, Documentary Photographer, and see what story she has to share with us this month!


This can come in handy if you’re cooking meats that you don’t usually eat. Mushrooms grilled on the grill are always a success. It can give them a woody feel, and if you brush them with oil before grilling them, they can be very tasty.
Tomato slices are always a welcome addition, no matter what the occasion. For tomato lovers, a secret tip from me is to get some high-quality balsamic vinegar cream and brush each side of the tomato slices with it. Then throw it on the grill for a minute on each side over medium-high heat, and they’ll be deliciously sweet and yummy.good hamburger restaurants near me Montana
Cheese will bring a lot of flavour to a dish. You may substitute cheddar, parmesan, fontina, or Muenster for the bland swiss. Both of these will melt into a soft shape, adding saltiness and moisture to your already juicy burger.To make the recipe, add half a tablespoon of black pepper, one table spoon of Worcestershire sauce, half a teaspoon of granulated garlic, and salt. If you like the taste of onion, you can also add grated onion. You will use this mixture to make one pound of ground meat. This mixture can be blended with the meat and set aside for a while. You can make patties when it’s ready to be fried. You can season these patties with garlic powder, pepper, and salt to improve the flavour.This isn’t exactly health food or fine dining, but it is soul food. The 1500 Calories / 79 Grams of Fat Grilled Cheese Burger from Friendly’s has brought their guilt-inducing menu to a new level. A cheeseburger is sandwiched between two grilled cheese sandwiches. Although the majority of the media was shocked and other food bloggers were outraged, I reasoned that it would be difficult to find something on the Friendly’s menu that was under 1000 calories, so why be so surprised?


Hunger and malnutrition are the number one risk to global health, killing more than AIDS, malaria and tuberculosis combined.
That’s why CARE Canada has made ensuring families have a sustainable supply of nutritious food an essential part of our work.
What CARE is Doing:
CARE's work to improve access to healthy food for the most vulnerable communities in the world includes:
- Helping communities better prepare for droughts and food emergencies.
- Responding with life-saving food aid when a disaster strikes.
- Providing nutrition training for new mothers, fathers and community members.
- Supporting parents to feed their children a healthy and nutritious diet to break the cycle of malnutrition.
- Helping people afford healthy food with new economic opportunities.
- Adopting sustainable farming practices that produce greater yields, yet consider the potential impact of climate change.
- Making sure women and men can equally access supplies needed to grow nutritious food.
- Working with farmers, businesses and governments so communities have access to a healthy diet and are able to fairly sell their extra produce in local markets.
Women and girls are central to CARE’s food and nutrition approach.
Ensuring womens' and girls’ nutritional needs – particularly pregnant women, new mothers and their babies are met – is coupled with efforts to empower women with a greater voice to make decisions about their family's diet.
Women grow up to 80 per cent of nutritious food, so CARE also works closely with women farmers so they can feed their families and earn more money for a better future.