There is this really yummy shake I get every other Saturday (it’s not the best for you so I have to limit how many times I get this) at my gym! It’s called “Power Lunch” and costs about $7 for 10oz 😦 Since I’m currently in reset job mode I’ve decided to try and recreate this shake but with a healthy twist! The gym uses vanilla ice cream, pineapple juice, granola, banana and ice. Below are the ingredients I’m using for my shake.
- Vanilla Greek Yogurt (you can substitute regular yogurt if Greek isn’t your favorite!)
- Light Vanilla Almond milk (you can substitute regular vanilla almond milk or unsweetened too)
- Apple juice (optional)
To start, if you don’t have a good blender or are in the market for a new one I highly recommend/suggest getting a Ninja blender. I had one of those $40 brands you get at Target and while it was worth the price I paid, it stopped working every time I used ice and ice is the main ingredient for so many drinks and shakes! There are many different Ninja blenders to choose from, I went with the Ninja Professional Blender with Nutri Ninja cups (BL660). It was $100ish on Amazon and came with 2 traveling cups! The other cool thing about the travel cups is you can blend anything in them directly without having to use the pitcher!
Grab a banana and put it in your pitcher/blender cup. Take 1/2 cup of the Light Vanilla Almond milk (or if you prefer regular vanilla or unsweatened add this).
For the yogurt you’ll need 2 spoonfuls (I usually don’t measure this but go off how thick you prefer your shake). I also love Dannon Light & Fit(R) Greek Vanilla Yogurt so that’s what I’ll be using in my shake. If you have those single yogurt cups that’s probably the exact amount you’ll need. Again, I prefer to use Vanilla Greek Yogurt over Vanilla Yogurt, you also get the protein you need!
Add a splash or apple juice, you can also omit this if you don’t like apple juice or add pinapple juice in place of apple juice. If you do add apple juice please just add a splash otherwise it becomes a little overwhelming; same with pinapple if you sub. instead of apple. The final two ingredients you’ll need are granola and ice. I prefer the brand Nature Valley and use “Oats ‘N Honey” but if you have another brand of gronala you prefer go ahead and use that! Add 2 spoonfulls (since mine come in bars I use about 1-1.5) and then eat the leftover later in the day :). It really just depends on how crunchy you prefer your shake. Last but not least add that ice! Again, depending on your thick you like your shake add as much ice as needed. I usually start with about 4-5 cubes and add more if needed. Blend everything together and enjoy! This shake is so good you can have it for breakfast, lunch or dinner or make a smaller version of it (cut the ingredients in half) and have it as a snack or post-workout meal! I’d post a picture of how it looks but it’s so good I drank it right away, sorry!
I’d love to hear feedback if you do make this shake. Let me know if you substitute any other ingredients for the ones I use or if you have any suggestions for changes. If you have a favorite shake you’ve modified to be your own let me know, I’d love to try it!


We are excited to launch our new product line of freeze dried ice cream (aka astronaut ice cream), frozen desserts and freeze dried ice cream sandwich bites.
Some Ice Cream products will be available to Canadian locations only, and for residents of the Bay of Quinte Region where local pick-up &/or delivery can be arranged.
*$10.00 SHIPPING DISCOUNT ON ORDERS VALUED
AT $75.00 OR MORE BEFORE SHIPPING*
VALID FOR CANADA & USA LOCATIONS
DISCOUNT WILL APPLY AUTOMATICALLY AT CHECK-OUT
Orders are shipped via Canada Post with a tracking number.
Bay of Quinte / Prince Edward County residents placing a local PICK-UP ORDER
Enter >> LOCAL5 at check-out for 5% off your entire order!
Note: One Discount Code permitted per order
We do our best to have all orders ready for shipment or pick-up within 7 business days. Special custom and pre-order items will ship by date agreed upon in your quotation.
We are located in Prince Edward County, close to the Bay of Quinte, and just 5 kms West of Campbell's Orchards. It is a short 15 minute drive from the Norris Whitney Bridge in Belleville, or WalMart in Trenton (Quinte West), to our location.
Freeze-dried ice cream, also known as space ice cream, has had most of the water removed from it by a freeze-drying process and requires no refrigeration. Freeze dried ice cream can be kept at room temperature without melting. You get all the flavor of the ice cream in more of a crunchy cookie texture.
We will be offering freeze dried ice cream in a variety of flavors. Feel free to check back as we continue to add new items.
Freeze dried ice cream makes a unique gift, snack or treat for kid’s birthday parties!
Feel free to contact us for a quote, and lead-time, on larger quantities.
Nutrient information, ingredients, known and potential allergens are listed with each product. Please review before ordering. If you have a nut or other serious food allergy, please do not order.
In order to prevent consumer confusion and to protect the Trademark rights for each candy or dessert manufacturer, Peachy Bean Inc. has an obligation to inform all potential customers that: Peachy Bean Inc. is in no way affiliated with, represented in any way, or have a sponsorship with any of the candy or dessert manufacturers listed on our website.
The Trademark for various candy or dessert items is exclusive to each manufacturer and is NOT owned by Peachy Bean Inc.
Our freeze dried candies and ice cream are NOT created or sold by the manufacturer of the actual candies or ice cream. Deception on the source of origin is strictly prohibited.
The candies and ice cream we use ARE authentic however, once freeze dried, the texture and taste can be changed.


Chocolate Lover’s Cake
Ingredients: coconut butter, cocoa mass, cocoa butter, cocoa, cashew, honey, sour cherries (frozen and soaked in alcohol and brown cane sugar), cranberries, coconut, coconut powder milk, vanilla extract, rum extract, coffee, instant coffee, Himalaya salt (decor: fresh and dehydrated seasonal fruit, honey, dates, cocoa, inedible flowers and leaves).
Allergens: cocoa, cashew, coconut; may contain traces of peanuts and sesame
Tangy fresh lemon & lime
Ingredients: cashew, walnuts, freshly squeezed lemon and lime juice, honey, turmeric, coconut butter, dates, dehydrated coconut, Himalaya salt, vanilla extract, almond extract
Allergens: cashew, coconut, walnuts, honey. May contain traces of sesame, peanuts, cocoa.
Summer berry vibes
Ingredients: cashew, walnuts, dehydrated coconut, dates, honey, berries, coconut butter, cinnamon, vanilla powder, rum extract, almond extract, vanilla extract, Himalaya salt
Allergens: cashew, walnuts, coconut, honey, berries. May contain traces of peanuts and sesame.
Decadent Snickers caramel
Ingredients: raw peanuts, dates, coconut butter, peanut butter, honey, lemon, cashew, cocoa, dehydrated coconut, mesquite, tahini, carob powder, vanilla extract, rum extract, almond extract, Himalaya salt
Allergens: peanuts, cocoa, cashew, coconut, honey, carob. May contain traces of sesame.
Kid friendly banana caramel – VEGAN
Ingredients: bananas, dates, cashew, walnuts, coconut butter, tahini (sesame paste), dehydrated coconut, carob powder, coconut powdered milk, raisins, cinnamon, coffee, vanilla extract, almond extract, rum extract, Himalaya salt.
Allergens: sesame, cashew, walnuts, carob, coconut. May contain traces of cocoa and peanuts.
White chocolate kisses – VEGAN
Ingredients: sour cherries, dates, coconut butter, cocoa butter, cashew, cocoa butter, dehydrated coconut, stevia, vanilla extract, almond extract, Himalaya salt
Allergens: cashew, coconut. May contain traces of sesame, peanuts, cocoa.
All our cakes have no lactose, no eggs, no gluten, no added sugars, preservatives and are prepared using temperatures under 46 C, so that all vitamins, enzymes, minerals and nutrients remain intact.
Our cakes are:
- lactose free and some vegan (banana caramel and white chocolate)
- gluten free
- no eggs
- no preservatives
- no refined sugar
- no bake


Elegant sweet dish
3D sweet dish with elegant design
If you need an elegant sweet dish that will be used for your palace, than our 3D elegant sweet dish will be great for you. Making cakes and desserts has never been easier. Your sweet crammed chocolate cake will look nice and wonderful on our 3D sweet dish. All the people in your palace will love food from it and that will make this dish very popular in your palace .Tasty candies full of fruit and jelly will be simply irresistible. Our big sweet dish will also fit great in motels, hostels and in restaurants. In every place where tasty food served on nice looking plate is desirable. So try cakes and candies from our 3D elegant sweet dish and notice how they are the best candies that you have ever tried.
- Media Type:
- 3D Model
Available File Formats
- 3D Studio (.3ds)
- 3ds Max 9.0 (.max)
- OBJ (.obj)
Copyright © 2009-2010 3D Rivers S.A. All Rights reserved.
No part of this website may be reproduced unless for personal use without prior permission from 3D Rivers S.A.
3D Rivers S.A. 13, chemin de la Vieille Fontaine, CH-1233, Geneva Switzerland
General Inquiries: e-mail:info@3DRivers.com
Please note: We sell 3D models, not real objects!


Always bring a snack and lunch for hikes of several hours. Also provide a little extra and never leave on an empty stomach
Make sure to bring the four food groups: dairy products, fruit and vegetables, meat and alternates and grain products.
A few examples:
• Bread and whole grains cereal
• fresh and dried fruits
• nuts and seeds
• boiled eggs
• peanut butter
• cereal bars.
Combine foods and benefit from their nutrition values. Foods rich in:
• carbohydrates provide energy to the muscles
• fiber is filling
• proteins last longer
Limit foods and drinks high in sugar or fat, and alcohol and energy drinks that could spoil your hike.
To keep your food cold, use an insulated lunch bag or lunch box and supplement ice packs with bottled water, juice (unsweetened) or a sports drink that you had frozen before leaving. It will be thawed and ready to be drink within a few hours of hiking in good weather.
Don’t forget to bring a bag for your garbage.
Liquids are important in avoiding fatigue and cramps and to maintain a proper energy level. It is recommended to drink 150-250 ml of fluid every 20 minutes, depending on your constitution, the weather and the effort expended. It is preferable to drink small quantities of water regularly.
The warmer it is the more water you should drink, as water generally provides the necessary hydration. However, for a few hours of hiking, use drinks high in carbohydrates (eg sports drinks), avoiding energy drinks like Red Bull and alcohol, using instead unsweetened juices. For hikes over two hours, you can freeze a bottle of water or juice. It will be thawed and ready to drink after a few hours and can be used to replace an ice pack.
Do not drink water from streams without treating it.


Hooray Better Shake, a product of Crossmax Retail Co.,Ltd from Thailand, is a milkshake that’s rich in taste and protein content. The shake’s milk protein comes from grass-fed cows in New Zealand. The product boasts of having no other additives but real milk and stevia sweetener.
There are three flavours available- Dark Chocolate, Vanilla and Coffee Latte. I find the Dark Chocolate has a rich chocolatey taste without being too sweet, while the Coffee Latte and Vanilla are rather mild with stronger milkier taste.
Each of bottle is about 330ml. It serves about 27g, except for the Dark Chocolate flavour which has an additional 2g. Both the Dark Chocolate and the Coffee Latte serves 200 kcal while the Vanilla flavour serves 10 kcal less.
The most I like about the Hooray Better Shake is the price. Most high-protein milkshakes have a hefty tag on them but I’m guessing because it’s from an Asian country, the Hooray Better Shake was priced only a little over RM 8. Of course, you can get your
No additives, rich taste, affordable, certified halal and 1% contribution to charity, the Hooray Better Shake is a great choice for those who aren’t a fan of protein powders but still needing help to achieve it in their daily requirement. It may cost as much as a 1L milk carton, but when compared to the nutritional value and sugar content, it’s easily the better choice. However, my biggest issue with the Hooray Better Shake is… I can’t find a decent place selling it.
- Protein content 7/10
- Taste 7/10
- Availability 2/10


TIPS FOR CHANGE 2021
Help support SonRise by participating in Tips For Change on April 26th, from 4:30 to 8pm at Gianni's Italian Bistro in San Ramon.
You can get a great Italian dinner and give SonRise a boost at the same time. 10% of all sales as well as 100% of any tips from the evening will be donated to SonRise.
Check out the menu here:
See you then!


It’s so much easier to stick with what you love and with what you’re comfortable. But it’s also fun to try new things! Our recent kick is a “trying new restaurants” kick. Go outside of our bubble!
We were determined to have Mexican is Friday night but the place we like to go had a 45 minute wait. Ain’t nobody got time for that. We needed food NOW! Another place I had mentioned earlier in the day is a family restaurant that has a similar look to Cheddar’s or Outback Steakhouse.
As we walked in Pogacha’s, the bar area reminded me of something similar to a Red Lobster. Laid back and lots of people enjoying their food and drink! The seating hostess led us through a nice, although outdated dining area, to a strangely laid out back dining area. It was obvious that it was an add on to the building to make extra table room. The lighting in this room was not pleasant. A shadow was cast on the menu, making it difficult to read. Also, when it came to taking pictures of our entrees, this ugly silhouette was not in my favor, either.
However, I was pleasantly surprised with the rest of the evening! Beck ordered his usual double rum & coke, and I, my spicy Bloody Mary. I must say it was excellent! The perfect spice level, course salt covering the rim, thick consistency. I slurped it right up.
(see what I mean about the lighting?…EW)
Our waitress was very friendly and knowledgeable about the menu, specials, and the couple of questions we had. We were served two fluffy (and delicious) rolls before we ordered, with a lemony/olive oil/balsamic vinegar to dip them in. It was DIVINE!
For my entree, I ordered the Chicken Piccata with mashed potatoes and roasted vegetables. Beck ordered the Cheesy Chicken & Bacon Macaroni (family portion….expecting to eat all of it).
Mine was VERY delicious. Potatoes were excellent and flavored just right with the salt and garlic.
My chicken breast was butterflied and cut in half, perfectly tenderized. This chicken piccata was not breaded (like customary), but was lightly cooked and covered in salty capers and artichoke hearts. Draped with a lemon juice and white wine reduction. After the reduction is when butter is added in to thicken the sauce. I’d eat that again!
Though, to our dismay, Beck’s main course wasn’t all that satisfying :/. I KNOW, I KNOW…how can you go wrong with pasta. and bacon. and chicken. and CHEESE??? But believe it or not, there was TOO much bacon. Omggggg not even possible, right?! But…we came to see, that apparently, the chefs had cooked the pasta, then added the chicken, UNcooked bacon, and finished with the cheese. Everything in the dish had been cooked in and was dripping in the bacon grease. We ordered macaroni with bacon. Not bacon with macaroni?! It was edible, but not good enough for the high price we paid for it, or for the flavor!
- The ambiance, lighting, carpet, etc. were all outdated and needed sprucing up.
- My vegetables were cold. Brrr.
- You could not taste the cheese in the “Macaroni and Cheese” because of the overload of bacon grease that came with it. MEH.
- Quite expensive when not expected…oops.
- We could have drank the lemon-balsamic vinegar .
- My Blood Mary was yummmmmm.
- The Chicken Piccata was superb.
- Beck has a coupon card that comes with his job, called the PRIME card. There are dozens of restaurants around the Seattle area that honor it and in most cases, meals are usually BOGO. We’ll definitely be back for this deal! (ordering something other than the macaroni…)
Lesson of the night: There is a such thing as too much bacon [grease] (when not expected, of course).


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Getting the perfect roast chicken done at home is actually not a huge task if we have the right equipment. In fact, I love to roast chicken, duck, turkey or leg of lamb because it is very easy to prepare. With the right seasonings, you will get an elegant main dish to impress guests. The key to remember is to leave the seasoned meat in the fridge overnight so that the flavour blends nicely with the whole poultry or meats.
However, the main challenge is to find an oven or stainless rotisseries which can fit a whole turkey or other poultry. To get a nice, balance and even tone roasted meat, it has to rotate throughout the whole roasting process. It is fantastic when all the oil is given a place to drip, making the roasted meat a much healthier choice.
I am providing the link to Rotisol which is a preferred home and commercial brand of rotisserie. I would love to own one of it as it will definitely delivers perfect, crispy skin roasted Peking duck, Christmas turkey and the familiar roast chicken that are sold in restaurants. Do take a look!
*Sponsored but photos are my own homemade roasted poultry*


Sesame seeds are available as dried, oval-shaped, flat seed of the herb and extensively used as an add-on in cereals, crackers, spreads, drinks, casseroles, granola, candies, soups, salads, fish and baked goods. Our range ncludescumin seeds, fennel seeds, coriander seeds, fenugreek seeds, mustard seeds and black mustard seeds.
Rich source of vitamin B6
Nutty and sweet flavor and aroma
Contain fiber, protein and many minerals like calcium, copper, iron, and zinc
Hulled sesame seeds are considered as the most nutritious seeds because of its proteins and valuable minerals. The husk hull (skin) of these seeds are removed hence are called as hulled sesame seeds. Prior to hulling process, these sesame seeds are thoroughly cleaned. Hulled sesame seeds are relatively softer and delicious as compared to natural sesame seeds.
Sesame seeds originate from the plant Sesamum Indicum L. suitable for human consumption. Natural Sesame Seeds contain all the natural nutrients of sesame seeds. Sesame seeds have high oil content (approx. 48% min.) and protein content (approx. 25%).
Country of Origin
Kharif Crop (Oct/Nov); Rabi Crop (May/June)
White / Beige
10kg, 12.5 kg, 15kg, 25lbs, 50lbs, 25 kg in paper/poly bags
As per buyer’s instruction.
1 year from production date.
Not genetically modified.
It is used as a spice condiment or as a garnish in many ethnic dishes and bakery items to enrich taste nutritional values.
Sesame Oil is used for cooking due to its healthy properties.
Food fried in Sesame oil has long shelf life because the oil contains antioxidant called “Sesamol”.
Sesame seeds are good source of calcium, proteins, vitamins, Iron, phosphorus and dietary fiber.
Sesame seeds reduces cholesterol level and prevents high blood pressure in the body.
Black Sesame Seeds from the plant Sesamum Indicum L. Suited for human consumption. Natural black sesame seeds are mainly used for medicinal purpose flavourings on various bakery products Indian cuisines.Natural Black Sesame Seed is nice crunchy texture, with a slightly bitter nutty flavour.
Black sesame seeds are suitable to use with bakery products mainly bread sticks, candies, cookies, vegetables, pasta and curry dishes etc.
It has also wonderful medicinal benefits and good for your overall health.
Black sesame seeds are nutrients rich and good source of concentrated calories. They are also taken as a preferable source of proteins
It had strong aroma and very good flavor. At the same time, it is rich in fatty acids also.
Black sesame seeds are rich in minerals and preferable dietary fiber item.
The oil prepared using sesame seeds has a distinctive flavor and long shelf life and resists rancidity.
Odour : The odour and taste are typical, product specific. The product shall be free from foreign odours and taste such as mustiness or rancidity.


Kabob Village – Mediterranean food downtown San Diego
Quality, freshness, flavorful, healthy foods
Kabob Village – Mediterranean food downtown San Diego. Menu items include delicious kabobs (Beef, Filet Mignon, Lamb, Chicken, and Salmon), tasty diverse appetizers, original soups and salads, gourmet wraps, special desserts, beer and wine. We use the choicest meats, freshest produce and finest spices.
Visit us and discover how we strive to provide quality, freshness, flavor, healthy choices, vegan and vegetarian options, prompt and courteous service, and a pleasant ambiance at an affordable price.
From a cultural point of view, Mediterranean and Persian food has always been considered to be an exotic art providing enjoyment to both the body and mind.
You can choose to dine in, take out, deliver, or cater from us for your any occasion and celebration including but not limited to: corporate and private events, birthdays, weddings, and conveniently to your home.
Our restaurant has the best selection of fresh and authentic Persian and Mediterranean food. We use only the freshest and best selection of produce, spices and choice cuts of meat. We have a wide variety of menu options from homemade soups, gourmet wraps and salads to our famous kabobs. We also offer healthy choices with our vegan and vegetarian selections, all at affordable prices. We offer dine in, take out, delivery and catering options. Visit our website to view our full menu and prices.
Looking for Mediterranean restaurant San Diego? or Mediterranean food downtown San Diego? You have found us, the best Mediterranean and Persian food in San Diego.
Please take a look at our menu Menu


Summer is almost over and it's brought a varied crop of new Manhattan restaurants along with it. Whether you’re looking for in-person dining, takeout, or delivery, our short list is here to help you find a trendy new spot to support. Here are just a few of the best new restaurants to open this summer in NYC.
Rockefeller Center’s newest eatery is here, and it's an upscale interpretation of a French brasserie. Le Rock features French bistro fare amid beautiful furnishings like terrazzo floors, wooden tables, and green leather banquettes that give the space a cozy and welcoming vibe. The menu includes classic bistro fare like leeks vinaigrette, escargots bourguignons, duck bolognaise, pâté maison cherries, and bison au poivre, as well as a fun coquillages (shellfish) menu with seasonal seafood like oysters, dressed crab, poached prawn, surf and razor clams, live scallops, and periwinkles. Walk to the Rockefeller Center in only minutes when you stay at The Manhattan Club. 45 Rockefeller Plaza
The 11,000 sq. ft space in Nolita became NYC’s largest fully plant-based restaurant after its opening in June, attracting big-name guests like Mayor Eric Adams, Gayle King, Russell Simmons, and Senator Cory Booker. Belse’s high ceilings and spacious family-style dining area give the space an open, friendly feel. The menu is stacked with pizzas and flatbreads, and their innovative dishes are what make this vegan eatery truly shine. Try the beet carpaccio (with salt-cured and pickled red beets, wild baby arugula, in a balsamic dressing with toasted almonds and almond ricotta) and the apple sandwich (with gala apples, organic peanut butter, prosciutto, smoked provolone, roma tomato, avocado, and caper lemon aioli on toasted sourdough). 265 Bowery
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The iconic address overlooking Washington Square Park is home to the celebrity-studded apartment building and now, Greenwich Village’s newest Italian eatery. One Fifth’s menu was inspired by Chef Marc Forgione’s Italian-American family and steeped in both Italian tradition and New York surroundings. Indulge in house made pastas, seasonal Union Square Greenmarket vegetables, Roman-inspired pinsa (pizza), and a bounty of Italian small plates, plus, over 350 wine selections, cocktails, and amari from Italy’s 20 regions. 1 Fifth Ave.
NYC’s “first speakeasy with a Thai heart and Japanese soul” opened earlier this summer in the East Village, fusing Thai sum yadong and Japanese izakaya with a healthy dash of American craft cocktails and tiger-themed decor. Can’t-miss dishes include the Black Panther Curry with squid ink fettuccine and seared ribeye steak, Crying Tiger Gyoza with a house ginger ponzu sauce, and 11 Tigers Tom Yum Ramen topped with a jumbo prawn. For drinks, try one of their cocktails made with yadong, a traditional Thai liqueur infused with herbs and used as a health tonic and social lubricant for generations. 225 Avenue B 2nd Floor
This Midtown Japanese soul food restaurant deserves special consideration, in that it focuses on regional cuisine from Hakata, Fukuoka Prefecture. The “gateway to Asia” is located in the southern part of Japan and is known for its international trade hub, giving way to cuisine with strong Korean and Chinese influences. Head Chef Koji Hagihara’s authentic eatery has been a staple in NYC for over 13 years, but their newly opened space comes with new additions to the menu. 35 W. 35th Street
There’s only one way to experience the city’s restaurant scene, and that’s in person. Stay up to date with The Manhattan Club Blog and get your guide to the best of New York. When you book your stay with us, you’ll get special discounts from some of the city’s most iconic eateries.
Choose from our best rates and special offers when you book direct with The Manhattan Club. Now for a limited time, get a ride and breakfast on us! Book now to receive 20% off your nightly rate, plus a grab-n-go breakfast from our Private Club Lounge and an Uber gift card. Read more.


Here they are! Sorry about the delay, been busy moving and trying to meet up with people. I got to the recipe from Love, Veggies, and Yoga blog but I made a few changes. They were a hit on Sunday’s Pre-Thanksgiving Party and I had no leftover bars to take home.
For anyone who has ever stepped into a Starbucks would know what Cranberry Bliss Bars are; unless you’re my boyfriend this homemade batch is his first ever and he can’t stop eating them! Good news is that now we can them all year around!
- 1/2 cup unsalted butter, melted (1 stick)
- 1 large egg
- 1 cup light brown sugar, packed
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt, optional and to taste
- 3/4 cup white chocolate chips
- 1/2 cup dried cranberries, loosely packed
- 1 cup white chocolate chips, melted and divided
- 4 ounces cream cheese, softened (my boyfriend liked to use more cream cheese to make it taste more like cheesecake)
- 3/4 teaspoon vanilla extract
- 1/4 cup dried cranberries, loosely packed (or as much as you want)
For the Bars - Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don’t scramble the egg), add the egg, brown sugar, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in 3/4 cup white chocolate chips and 1/2 cup cranberries and stir to combine. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
Bake for 18 to 21 minutes, and center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow bars to cool before frosting them. While they cool, make the frosting.
For the Frosting and Topping - In a small microwave-safe bowl, melt the white chocolate on high power, about 1 minute, reheating in 10-second intervals, or until it can be stirred smooth. Then add cream cheese, vanilla extract, and cranberries.
Note: I used a Ninja to blend the ingredients for the bars. The following day I trimmed the edges of the bars and place the frosting.


The cocoa beans for this gourmet chocolate Cacaosuyo Lakuna 70% bar come from the jungle in the Amazon region of Peru.
Well hidden in the forest, difficult to access, cacao trees can grow naturally.
The aromas of this cacao are surprisingly floral with notes of citrus and fresh nuts.
This gourmet chocolate bar from will delight anyone who loves floral notes in dark chocolate.
As soon as the chocolate begins to melt on the tongue, notes of lavender quickly arrive, followed by notes of bergamot, which gives way to a hint of honey that provides a lingering sweetness.
All this in a chocolate bar that is made of only two ingredients: cocoa beans and sugar. 🤩
Gold winner of the world International Chocolate Awards in 2019.
If you want to learn how to taste chocolate and uncover all its flavors, explore the Chocolate and Cacao Flavor Profile Map from the international institute of chocolate and cacao tasting.
Dark gourmet chocolate can certainly be part of healthy eating habits.


These appetizing biscuits are rich and garlicky with brilliant hard beat and fleecy sodden internal parts. Keep a reserve for eating, pop them in lunch boxes or serve a bin of these with supper!
So essentially, these biscuits are each cheddar lovin’- Carb-Monsters’ blessing from heaven. Breathe in profoundly, and you’ll get a float of rich garlicky goodness blending with that undeniable smell of softening cheddar. Look carefully, and you’ll feel the glow transmitting from these biscuits, crisp out of the broiler. That top one has your name composed on top of it. Go on. I spared it for you!
Alright, innovation hasn’t progressed very far enough yet that I can convey you new out-of-the-broiler Cheese Muffins through a screen. In any case, fortunately, only 10 minutes of exertion is such remains among you and a crisp group of these!
These Cheese Muffins are totally breathtaking as may be, and it’s the manner by which I make them more often than not. Give me any blend of cheddar, garlic, margarine and bread, and it’s everywhere.
Also try our recipe Pepperoni Bread
These Cheese Muffins will vanish like a flash! Brisk and simple, corruptly moorish, these flavorful biscuits are rich and garlicky with brilliant hard best and fleecy wet internal parts.
BUTTER AND CHEESE:
- 3 tbsp / 50g salted butter (unsalted + salt)
- 2 garlic cloves , crushed
- 2 cups / 200g grated cheddar cheese
- 2 cups / 300g plain flour (all purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda / bi-carb soda
- 1/2 tsp salt
- 1 egg (large, about 60g / 2 oz) , lightly whisked
- 1 cup milk (full or low fat)
- 1/4 cup / 60 g sour cream (or plain yoghurt)
- 1/3 cup / 85 ml vegetable oil (or any plain oils, not olive oil)
- 1/4 cup finely chopped fresh parsley
- 1 garlic clove , crushed
- Preheat oven to 180C/350F (standard) or 160C/320F (fan).
- Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
- Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
- Whisk Dry ingredients in a bowl.
- Whisk Wet ingredients in a separate bowl.
- Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour – no more than 7 big stirs (secret to soft muffs).
- Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
- Bake for 22 – 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
- Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!
Read more our recipe : Coconut Flour Pizza Crust
For more detail : https://bit.ly/2Pp9FTJ
Source >> [See full recipe CLICK HERE]


When you picture a crash diet what comes to mind? For me it is a lack of calories, a rumbling stomach, a headache and an eventual binge session. There are serious health risks such as dehydration, starvation, damage to immune system and risk of heart disease that comes along with crash diets. To me, this does not sound particularly healthy. The goal of a crash diet is to achieve maximum weight loss in a short period of time, generally for a specific event such as a wedding or high school reunion. If this is something you are trying to achieve there are ways that you can do it in the healthiest way possible.
If you are looking to start a healthy crash diet there is one piece of advice that you should follow. Make sure the diet has actual food items in it. By definition a crash diet is a diet that has less than 1, 200 calories consumed per day. There are lots of crash diets that include liquids only. For example, the Master Cleanse does not include food; it is just a strange combination of lemon juice, cayenne peppers, maple syrup, water and laxatives. This is obviously difficult to stick to and lacks healthy food options. Weight loss you achieve will be from dehydration (through laxative use) and severe caloric restriction. Opt for a diet that includes food in it, and healthy choices you can stick to. For this reason I suggest making your own crash diet. This way you can control what you eat and when you eat it.
By planning on when and what you eat and looking into the calorie and fat content of these options you can create your own crash diet that involves food and not complete starvation. You need to restrict your calorie intake to about 1, 200 calories and limit your carbohydrate and fat intake. Make sure your choices include all of the food groups (with minimal consumption of grains). Increase your reliance on lean protein sources such as legumes and poultry and on vegetables such as broccoli, celery and spinach. Dark green vegetables are generally low in carbohydrates and high in nutritional content.
A sample day could look like this:
Bowl of wholegrain cereal with soy milk (240 calories)
Coffee with soy milk (10 calories)
Total 250 calories
Banana (100 calories)
Total 100 calories
Tomato and Cucumber Sandwich with Low Fat Mayonnaise (260 calories)
Orange Juice (100 calories)
Total 360 calories
Small Bag of Almonds, about 18 grams (100 calories)
Total 100 calories
Baked Salmon with Steamed Broccoli & Garlic (350 calories)
Cup of Fresh Blueberries (120 calories)
Total 470 calories
Day 1 Total = 1280 calories
Any weight loss success achieved on a crash diet will be from the limitation of calories and will only be maintained if you continue to limit your calorie intake Crash diets deprive your body of essential nutrients. They weaken your immune system, increase your risk of dehydration, heart palpitations and cardiac stress. If you do one crash diet you may not hurt your heart but if you crash diet repeatedly you can increase your risk of heart attacks. Instead of yo-yo crash dieting you should keep the weight off by continuing to exercise and make healthy food choices. No healthy crash diet should be sustained for a long period of time and as with all diet and exercise programs you should contact your doctor before beginning.


Food Spoilage: Intrinsic and Extrinsic Factors
What is Food Spoilage?
Food spoilage is an unpleasant appearance, smell, and bad taste of a food which not favorable for human consumption. Food spoilage is caused by different types of microorganism such as: Bacteria, fungus, yeasts etc.
Food spoilage has been a continuing problem ever since humans first discovered they could produce more food than they could eat in a single meal. We all know of Marco Polo’s travels to China in the 13th century to obtain spices and explore new trade routes.
What often is not mentioned is that the spices brought back from China were more than just a luxury; the spices were essential for improving the smell and taste of spoiled food. Refrigeration was virtually unknown, and canning was yet to be invented.
Food Spoilage Comes from Several Microbial Sources
Spoiled foods usually have an unpleasant appearance, aroma, and taste. Sometimes, however, spoilage can be difficult to detect, such as when staphylococci deposit exotoxins in food or when few bacteria are present to cause a perceptible change.
Contaminating microorganisms can be transmitted to foods in several ways. Airborne pathogens can fall onto fruits and vegetables and then penetrate the product through an abrasion of the skin or rind, whereas crops carry soilborne bacterial pathogens to the processing plant. Shellfish concentrate pathogens by straining contaminated water and catching the microbes in their filtering apparatus, and rodents and arthropods transport pathogens on their feet and
body parts as they move about among foods.
Human handling of foods also provides a source for transmission. For example, bacterial pathogens from an animal’s intestines can be transmitted to and contaminate meat handled carelessly by a butcher.
Several factors that can determine food spoilage
Because food is basically a culture medium for microorganisms, the chemical and physical properties in and surrounding the food have a significant impact on the type of microorganisms growing on or in the food.
Conditions naturally present in foods that influence microbial growth are called intrinsic factors. These include the following:
- Water: One of the prerequisites for all life is water. Therefore, food must be moist, with a minimum water content of 18% to 20% before contamination by microorganisms and spoilage can occur. Microorganisms do not grow in foods such as dried beans, rice, and flour because of their low water content.
- pH: Another important factor is a food’s acidity. Most foods fall into the slightly acidic range on the pH scale, and numerous bacterial species multiply under these conditions. In foods with a pH of 5.0 or below, acid-loving molds often are the spoilage organisms. Citrus fruits, for example, generally escape bacterial spoilage but are susceptible to mold contamination.
- Physical Structure: Another property of a food is its physical structure. A raw steak, for example, is not likely to spoil quickly because microorganisms cannot penetrate the solid meat. However, raw, ground hamburger meat can deteriorate rapidly because microorganisms exist both within the loosely packed ground meat as well as on the surface.
- Chemical Composition: A food’s chemical composition (nutrients) can encourage microbial growth. Fruits support organisms metabolizing sugars and carbohydrates, whereas meats support protein decomposers. Starch-hydrolyzing bacterial cells and molds often are found on potatoes, corn, and rice products.
The food industry recognizes three groups of foods based on their intrinsic properties. Highly perishable foods are those that spoil rapidly. They include poultry, eggs, meats, most vegetables and fruits, and dairy products. Foods such as nutmeats, potatoes, and some apples are considered semiperishable, meaning they spoil less quickly. Nonperishable foods are often stored in the kitchen pantry. Included in this group are cereals, dried rice and beans, macaroni and pasta products, flour, and sugar.
Environmental conditions surrounding the food (food storage and packaging) are extrinsic factors influencing microbial growth and food spoilage:
- Oxygen: Properly vacuum-sealed cans of food are without oxygen gas (anaerobic) and thus do not support the growth of aerobic microbes. An improperly prepared food contaminated with the anaerobe C. botulinum provides a suitable environment for growth, and one can contract botulism by consuming botulism toxins that have been released in the food.
- Temperature: Refrigerator temperature is usually too cold for the growth of most spoilage organisms and freezer temperature halts the growth of microbes. However, the warm hold of a cargo ship and a humid, hot storeroom of a warehouse are environments conducive to the growth of many spoilage microbes.
A good example for the relationship of intrinsic and extrinsic factors with microorganisms is dairy products such as milk. Milk is an extremely nutritious food for both humans and microbes. It is an aqueous solution (87% water) with a pH of about 7.0 and contains proteins, carbohydrates, and fats.
About 2.5% is a protein, consisting of casein and lactalbumin. Carbohydrates make up about 5% of the milk. The major carbohydrate is lactose, sometimes referred to as milk sugar. The last major component of milk is butterfat, which comprising about 4% of the milk, is removed in the preparation of nonfat (skim) milk or low-fat milk.
However, when bacteria contaminate milk, the cells secrete enzymes that digest fats into fatty acids. We say the milk becomes spoiled; it is rancid and unfit to drink.
A common type of milk spoilage often takes place in the kitchen refrigerator or dairy case at the supermarket. Here, species of Lactobacillus, Streptococcus, or Paenibacillus (a spore-forming genus), which are ubiquitous in nature, are introduced during milking and processing. Not all these cells are killed by pasteurization, so the survivors can multiple slowly, fermenting the lactose into lactic and acetic acids. Enough acid can develop to change the structure of the protein and cause it to curdle (coagulate).
Milk also can be contaminated by gram-negative rods, such as Escherichia coli and Enterobacter aerogenes. These bacterial species produce acid and gas from lactose. The acid curdles the protein, whereas the gas forces the coagulated casein (curds) apart, sometimes so violently that they explode out of the container. The result is called “stormy fermentation.” Clostridium species also cause this reaction.
References and Sources
- Water as a Microbial Habitat
- Spectroscopy and its Types
- Different types of Pathways for ATP Production
- Microbiology Disciplines: Bacteria, Viruses, Fungi, Archaea and Protists
- Probiotics: Introduction, Development and Uses in Agriculture
- Bioinformatics: What Does the Sequence Mean?
- Proteins: Definition, Roles, Functions and Structure
- Amino acids: physical, chemical properties and peptide bond
- Classification of viruses on the basis of genome
- Fundamental Principle of Clinical Specimen Collection


Hello you! And thankyou so much for dropping by.
I don’t know about you but I absolutely love peanut butter, especially peanut butter generously spread on toasted granary bread for breakfast. However, I thought, rather than my usual supermarket brand I should try a healthier and more environmentally friendly option.
Ergo my new smooth peanut butter boasts 100% nuts and, most importantly, NO palm oil. And no added sugar and salt either.
According to the blurb on the container the peanuts are roasted in their natural skins before being ground to a thick smooth texture.
I promise you it’s beyond delicious!
So I was telling my friend Jefferson all about my new peanut butter (because clearly I am rather sad and have no life lol) when he asked me how the taste differs.
I explained that the new one tastes infinitely more woody.
“Well, what does wood taste like?” he asked.
“The opposite of wasp stings” I explained.
It all made perfect sense to me but no sense at all to Jefferson judging by the look he gave me.
So am I nuts? Or do YOU know what I mean …
Even if only one of you does then I shall be more than happy! And just a little bit relieved 🙂
PS. I have received some very interesting comments with some fantastic peanut butter powder recipe ideas. Thankyou so much!
Just click on comments to read them x


This will go down a hit at any birthday regardless of age! Menu including prices for Haagen - Dazs may have changed since the last time the website was updated. For a slightly higher cost, customer can choose a milkshake from the deluxe milkshake menu. You can often find Haagen Dazs products at your local grocery store, if there is not a shop near you. Furthermore, there are still affordable Haagen Dazs cakes available. By the late 1920s, the family began making ice pops, and by 1929, chocolate-covered ice cream bars and sandwiches under the name Senator Frozen Products on Southern Boulevard in the South , delivering them with a horse-drawn wagon to neighborhood stores in the Bronx.
In 1993, Fans of fruit rejoice with the launch of Häagen-Dazs® Sorbet. Please check prices with the restaurant before visiting or ordering. In the Year 1966, Using the Finest berries made their strawberry Ice cream a fan favourite. Since 1992, most of the world's Häagen-Dazs products have been manufactured at a plant in , that is now controlled by General Mills. Other toppings include whipped cream, chocolate sprinkles, rainbow sprinkles, or bits of candy. A Kraft spokeswoman stated that Kraft sold its Frusen Glädjé license to the corporation in 1993, but a spokesman for Unilever claimed that Frusen Glädjé was not part of the deal.
That same year, Nestlé exercised its contractual right to buy out General Mills' interest in Ice Cream Partners, which included the right to a 99-year license for the Häagen-Dazs brand. Choose up to 2 flavors: Brownies a la Mode, Butter Pecan, Caramel Cone, Chocolate Salted Fudge, Chocolate, Cookie Dough, Coffee, Dulce de Leche, Belgium Chocoalte, Midnight Cookies and Cream, Mint Chip, Pineapple Coconut, Cookies and Cream, Rocky Road, Rum Raisin, Strawberry, Toasted Coconut Caramel, Vanilla, Vanilla Chocolate Chip, Dulce de Leche. Yuk cicipi salah satu dari menu es krim lembut mereka. Do you think the Haagen Dazs ice cream price range is affordable? They also have a special non dairy variant of ice cream for lactose intolerant people in caramel, chocolate, mocha, and peanut butter flavors. The reason he chose this method was so that the name would be unique and original.
Additionally, you can find even bigger Haagen Dazs cake sizes than these standard sizes. Not only do the taste incredible, but they are beautiful to look at thanks to their mesmerizing decorations — you may struggle to cut into it looks so good! There are many sizes available, ranging from 6 inch round cakes to 14 inch round cakes. Since then, pursuant to that license, the Dreyer's subsidiary of Nestlé has produced and marketed Häagen-Dazs products in the United States and Canada. Our menu is coming soon. These are certainly in the high price range, but anyone that has ever enjoyed some Haagen Dazs will know that the quality of the ice cream is worth paying for. Standard sizes for Haagen Dazs ice cream cakes include eight and ten inches in diameter, with both available in two or three inch heights.
You can get a sundae with one, two, or three scoops of ice cream that is placed on a cookie or brownie, and topped with whipped cream, a cherry, and your choice of hot fudge or warm caramel sauce. Not only is the Häagen-Dazs Shop known for world famous premium ice-cream with over 24 delightful flavours to choose from, but also for a range of Desserts, Pastries, Cakes, Coffees, Cocktails and more! In 1985, Frusen Glädjé was sold to. Haagen Dazs Frozen Treats Haagen Dazs uses their ice cream to make delicious milkshakes. Danish has neither an rather, the is the corresponding counterpart nor the zs letter combination, nor did the name have any meaning in any language before its creation. Haagen - Dazs menu in image format shown on this website has been digitised by Zomato.
SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. The company has a truly impressive , including chocolate, brownies a la mode, caramel, cookie dough, coffee, cherry, green tea, mango, mint chip, peanut butter, rum raisin, pistachio, rocky road, strawberry, coconut caramel, vanilla, tangerine, and white chocolate raspberry. Where to Find Haagen Dazs Ice Creams Check the to see if there is a store in your location. Mattus felt that Denmark was known for its dairy products and had a positive image in the United States. Use this menu information as a guideline, but please be aware that over time, prices and menu items may change without being reported to our site. His father died during the , and his widowed mother migrated to New York City with her two children in 1921.
Flavors for the deluxe milkshakes include Belgian chocolate, java chip, caramel cone, dulce de leche, and cookies and cream. That is why Häagen-Dazs is so famously slow to melt. There are many different ice cream-based treats for sale at their shops, including cakes, shakes, and sundaes. Much like their ice cream, Haagen Dazs cakes taste wonderful. Dazzler sundae flavors include banana split, cookies and cream, mint chip, dulce split, or rocky road. Possible designs include birthday fun, caramel drizzle, chocolate drizzle, chocolate heart, confetti, cookies and cream, mocha, ribbon, and double chocolate swirl.
Better still, these cakes come with many different design options, you can easily find a Haagen Dazs cake for any occasion! Restoran Es Krim Haagen Dazs Indonesia paling pas buat kamu yang ingin nongkrong dengan orang spesial atau ingin melegakan haus ditenggorokan setelah capek belanja di mall. For instance, the Chocolate Heart cake is ideal for any romantic occasion. These cakes are customizable, so you will need to put your order in at least 24 hours in advance. Nama Menu Harga 1 Banana Split Rp. They supply their products to an international range of grocery stores, and they also have shops where they sell freshly made Haagen Dazs ice cream. Comment below to share your thoughts.
The cones for small, medium, or large ice creams are the same size, but you get an extra scoop of ice cream with each size increase. They are topped with whipped topping in special designs, and you can get any message written on the top of the cake. You can call your local shop to figure out which flavors they are offering currently. They are known for creating exquisite flavors of ice cream that are a cut above the rest, so to hear that there are Haagen Dazs cakes available will be exciting news for many! Keep in mind that not all Haagen Dazs shops may have every ice cream flavor for sale at any given time. Dazzlers come in a small or a regular size, and they are cups with scoops of ice cream layered between sauces and other toppings. Choose a flavor: Brownies a la Mode, Butter Pecan, Caramel Cone, Chocolate Salted Fudge Truffle, Chocolate, Cookie Dough, Coffee, Dulce de Leche, Belgium Chocolate, Midnight Cookies and Cream, Mint Chip, Pineapple Coconut, Cookies and Cream, Rocky Road, Rum Raisin, Strawberry, Toasted Coconut Caramel, Vanilla, Vanilla Chocolate Chip, Dulce de Leche, Mango, Raspberry, Strawberry 24 hours advanced notice needed for all cake orders. In 1959, he decided to form a new ice cream company with what he thought to be a Danish-sounding name, Häagen-Dazs, a move known in the marketing industry as.
In 2013, Häagen-Dazs® falls in love with the creamy texture of gelato. The Haagen Dazs cones are available in sugar, cake, or waffle variants. For exact pricing information, contact your local eatery or establishment. In 1998, it developed its own thicker, richer caramel that holds up to the ice cream. All logos, trademarks, and trade names featured on this website belong to the respective companies. You never know, we can turn out to be pav to your bhaji, Jarvis to your Ironman, Tom to your Jerry, Cheese to your Burger! Going to dine at Haagen-Dazs Ice Cream? For the same price, customers can also order a Haagen Dazs dazzler. Haagen Dazs ice cream cakes also look fantastic, and they can definitely be described as gourmet.


While we are stuck at home, it may seem like there isn’t much to do. But, one really fun activity you can definitely try is cooking! There are a lot of delicious things you can make with the simple ingredients you have at home. Some dishes I have made so far in quarantine are homemade ricotta gnocchi, a chocolate chip pizookie, and sesame noodles. I also came up with some cool, healthy snack ideas. Some sweet snacks are frozen blueberries with agave nectar on top or a fresh açaí bowl. I’ve attached my recipes for the gnocchi and açaí bowl below. I hope you enjoy, and happy cooking!
All you need is…
1 and 1/2 cups of ricotta cheese
3 egg yolks
1 cup of flour (add more as you go depending on the desired texture)
3/4 cup of grated Parmesan
1/4 teaspoon of black pepper
1/4 teaspoon of salt
1. To start simply take a bowl and add the ricotta cheese and the eggs and mix them together.
2. Then add the flour, salt, and pepper and mix again.
3. Roll out the dough and add more flour if needed
4. Shape the dough and cut the pasta
5. Boil a pot of water and add the gnocchi
6. Once they float, take them out and grab some pasta sauce of your choice and you’re done!
All you need is…
Açaí packets (I get mine from Trader Joe’s)
A frozen banana
1/2 cup of frozen strawberries
1/4 cup of frozen blueberries
1/2 cup of frozen raspberries
1/4 cup of any kind of milk you want
Honey/agave nectar, granola and fresh fruit as toppings (any amount works!)
(Optional: add a bit of yogurt for a thicker consistency)
1. Put all these ingredients in a blender and blend until smooth
2. Top it off with some granola and fruit of your choice, and last but not least, try drizzling some agave nectar or honey at the end for some extra sweetness.


Popeyes is owned by Restaurant Brands, a Canadian-American fast food MultiNational Company . It came into being by the merger of Tim Horton’s and Burger King to become Restaurant Brands International, a holding company.
The stock of Popeyes Louisiana Kitchen was traded under the symbol PLKI from 2008 until 2017. This stock symbol/ticker is no longer listed on the New York Stock Exchange (NYSE) since it was merged with Restaurant Brands International (NYSE: QSR).
Starbucks (NASDAQ: SBUX) has grown to become one of the most well-known coffee companies in the world. They quickly expanded after opening their first store in Seattle, and now the coffee business has nearly 24,000 locations globally.
Yum Brands! (NYSE: YUM) is a fast-food company that owns three of the globe’s most well-known fast-food franchises – Pizza Hut, Kentucky Fried Chicken, and Taco Bell. Yum also owns The Habit Burger Grill, a younger hamburger restaurant.


McDonald’s is still trying to beat out its competition and continues to add healthy and tastier options to their menus. The fast food chain just introduced its new Buttermilk Crispy Chicken Sandwich earlier this week.
The Buttermilk Crispy Chicken Sandwich will replace the crispy chicken patties that are used in McDonald’s McWraps, Deluxe Chicken Sandwiches, salads and snack wraps. The new sandwich will be a part of McDonald’s national menu and will be added to franchise chains in a few days.
McDonald’s Buttermilk Crispy Chicken Sandwich is 100% white meat chicken breast that has been marinated and battered in buttermilk with tasty spices such as onion powder, black pepper and garlic. It is a 580-calorie sandwich that is topped off with mayo, tomatoes and lettuce. The sandwich will cost around $4.50.
With chicken becoming such a popular item at fast food chains, the new sandwich could help boost McDonald’s declining sales.


Who didn't grow up with it: Cheez Dippers? With this idea, The Happy Mutt Nut Company, a family business in Devon UK, has developed a new concept called Doggie Dippers.
Peanut butter and cookies bundled in a cheerful package. By dipping, you create a fun interaction with your dog.
Doggie Dippers are available in two designs and in six different flavors.
The Doggie Dippers are free of salt, sugar, palm oil, and xylitol and come in recyclable packaging.
There are two versions; a handy packaging for on the road and a large packaging for at home. The included peanut butter is without preservatives or other additives and is produced in our own factory. Just peanut butter from peanuts like peanut butter should be, but for dogs.
- 41001: 5065008110613
- Export Carton: 36,5 x 16 x 14,5 cm
Product: 15,0 cm x 4,8 cm x 8,8 cm
- Contents: 100 gram
Export Carton: 1,4 kg
Product: 155 gram
- Number per box
- Recommended retail price


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Weck is a German company whose origins date back to 1895 when Johann Carl Weck invented and patented the iconic canning jar known as the “Weck jar.”
Weck’s production process requires precision and attention to detail. The jars are made from high-quality materials and undergo strict quality control to ensure their durability and functionality.
Weck jars are widely known for their signature rubber seal and stainless steel clamps, which provide an airtight seal when preserving food and beverages. These jars are as popular with home canning enthusiasts as they are for serving drinks, storing supplies, and showcasing homemade creations.
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Easter is right around the corner!
Have you bought enough eggs for decorating? Do you still like making egg salad even though you don't have kiddos around this year? Is your family an Easter Ham or Easter Lamb type? No matter what, we've got you covered!
Check out our home delivery page! Everything meat and egg wise is available for delivery this coming week in time for Easter Sunday! (Monday the 14th and Thursday the 17th)
(There are even a few veggies available! Act fast for veggies, they're first ordered first served!)
Don't want to buy a whole $25 worth of eggs? Check with your neighbor, perhaps they need a ham or a lamb leg roast or maybe they also need some eggs.
Don't know what to do with all those eggs once you've boiled and decorated them? Check out the latest recipes and helpful tips we've posted: How to Boil an Egg and Margaret's Amazing Egg Salad. They're really easy, I promise!
Do our eggs dye? Well, that's a good question. I've never heard of great results with brown eggs and the traditional food color and vinegar dyes. There are however two other ideas that you may find very fun and quite gorgeous!
Stickers are always special but sometimes just don't have enough sticky.
Coloring with crayons works pretty well too. Don't worry, you'll make egg salad with the broken ones from overly heavy hands, right? (although you've got to work pretty hard to break our egg shells!
The best idea I think I've found for working with non-white eggs I've found yet will go especially well with all those pesky crayon pieces you've been stepping on... again. Take a look at Mama Smile's blog post about using them to decorate her eggs and at Mud Hut Mama's post about using the technique on brown eggs. Wonderful and inspirational photos on both posts!
Tip: for doing the crayon shavings with this method, DO NOT pre-boil your eggs. They need to be hot for it to work! (also, you can set kiddos to work outside with a hammer or big wooden spoon and a bag full of crayon pieces to smash while they're boiling...)
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Juicing for Beginners: Your Ultimate Guide to Healthy, Delicious Juice is the perfect resource for anyone who wants to start juicing but doesn't know where to begin.
With this ebook, you'll learn:
- General tips for juicing including how to clean and prepare your produce, how to store juice, and how to experiment with fruit and vegetable blends
- A seasonal produce guide to help you shop and plan your juice blends according to each season
- The health benefits of juicing, including how it can help you lose weight, boost your energy levels, and improve your overall health and wellness.
- The different types of juicers available and how to decide which one is right for you, whether you're looking for a budget-friendly option or a top-of-the-line machine.
- How to create delicious, nutrient-packed juice blends that taste great and provide your body with the vitamins, minerals, and other nutrients it needs to thrive during each season
- Recipes with easily accessible ingredients to help you begin your journey with juicing
This ebook is perfect for anyone who is new to juicing and wants to learn how to make healthy, delicious juice at home. Whether you're looking to lose weight, improve your energy levels, or simply add more fruits and vegetables to your diet, the Juicing For Beginners ebook has everything you need to get started.
Juicing For Beginners (ebook)
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what kind of food that is not good to share it with your dog?
We all love our dogs, and we love seeing our dogs happy. A very easy way to make them happy is to share a little bit of whatever we’re eating with them but some of this food that we eat its unsafe food for dogs. However a dog can have a very different reaction to certain foods and chemicals than a person, and some foods that are harmless or even healthy for us to eat as people can make our dogs sick and even kill them. Before we open up our fridges and pantries to let our four-legged best friends feast upon the innards, as responsible pet owners we need to know which of our favorite foods are so unsafe food for dogs that we should just eat them ourselves.
Although many dogs have no higher aspirations in life than to one day be given a seat at the kitchen table and get a fair share of the family dinner, most human diets don’t meet the specific dietary needs of a dog its unsafe food for dogs or even the cats. The healthiest diet for your dog is going to be the recommended amount of a commercial dog food brand approved by your vet and occasional treats given out in moderation. Commercial dog food recipes are created by veterinary nutritionists who make sure that the food is both R 2 Book Title (Optional) safe and meets the dietary requirements your dog needs to stay healthy. Feeding your dog table food as its main daily meal or putting them on a specialty diet of homemade foods is a bad idea and unhealthy for your pet because it is Unsafe Food For Dogs.
here you will find the list from A-Z Of the Unsafe Food For Dogs and all information about dogs food in the book
Download PDF Unsafe Food For Doogs


You could say my love for cooking started many decades ago as a child in the Lowlands when I was “Mother’s little helper” in the kitchen. We had no fridge, no electricity and no running water. Duties in summer included helping to shift the milk, butter and cheese in the moving shade. By age four I had my own small garden plot, and also rabbits.
Later in my teens during the war, having experienced real hunger and struggle, this added even more to my respect and economic approach to food. A good training ground for an artist with a bohemian, nomadic lifestyle. Maximum results with minimum ingredients. Cooking is an art, as is grocery shopping. Both require patience. We need to choose and select, not grab the first thing we see.
For instance, selecting a nice, firm Purple Cabbage (which is not a Red Cabbage, that’s a habitual misnomer.) While cooking we need patience, especially “slow food”. Then there is the art of staying within your budget. Especially these days with the cost of living going up and up. It seems only the Sun gives us energy, warmth and life without ever sending a bill. Today with harvests from around the world readily available, menus can be dished up in great variety. Although we try to stick to buying produce grown within a 150 km radius. Fish is another story. For the moment at least, we have a good selection of mostly fresh fish here on the Pacific coast.
Because you’re such a faithful reader of my blog, here is a recipe of mine. (And for those of you who know me, it’s not one of my Slow Food extravaganzas, so don’t worry). It’s a tasty, nourishing appetizer. You need only two ingredients: a kiwi fruit, and smoked oysters or mussels. Peel the kiwi, slice in two or three cross-sections. Top with either a smoked oyster or mussel. Voila! Bon appétit!


Everything Dolce, Saint Petersburg's first and foremost dessert bar invites you to indulge in an array of decadent desserts paired with a vast selection of fine wines and craft beers..Read More
We offer the most decadent and delightfully delicious pastries and desserts. Our Award Winning Master Executive Pastry Chef is Michael Ostrander. Michael's extensive 45 year culinary..Read More
We offer free live entertainment from local St. Pete bands in our lush courtyard, events can be viewed here. If you are a band and would like to play please contact us for more..Read More
937 Central Avenue
Saint Petersburg, Florida, 33705
We Look Forward To Being Your Next Sinful Addiction!
Everything Dolce, Saint Petersburg's first and foremost dessert bar invites you to indulge in an array of decadent desserts paired with a vast selection of fine wines and craft beers.
Come and join us in our lush, romantic setting under the stars while not only appealing to your taste buds but to ALL your senses! If the sweeter temptations are not what drives you, then choose from a generous selection of savory items.
Whether it be sweet or savory, stimulating or relaxing, we promise you a complete sensual experience.
We offer the most decadent and delightfully delicious pastries and desserts. Michael Ostrander, Master Executive Pastry Chef, utilizes all natural ingredients and no preservatives in our baked goods. In addition to our full line of sweet treats.
We offer an extensive selection of fine wines and craft beers. Countless hours were spent in the determination of the drink menu. We maintain an ongoing labor of love in our continued search for the world's absolute best wine and beer.
Food News: A Dessert Bar Opens in the Burg! I love the 'burg! Downtown St. Pete-Jan 24, 2013 A new dessert bar comes to St. Pete with at least 50 choices of desserts and pastries! In addition to baking desserts for the restaurant


Saranda’s on Broadway, family owned and operated, showcases an elaborate menu of French-infused cuisine. Our menu ranges from appetizers such as Smoked Tuna Tartare and Hudson Valley Foie Gras to house favorite’s Veal Chop, Aged Rib Eye and Miso Chilean Sea Bass. Please take a moment to stop by and take a look at our dinner, bar and brunch menus.
This historic location, 1 of the first 100 structures in the Bethlehem Area, has been retouched, exposing 150 year old wood beams and repointed Pennsylvania Sand Stone walls. Saranda's provides an inviting atmosphere and Fountain Hill now offers a French restaurant that is comfortable and offers good quality food at a reasonable price. Guests have the option of a romantic feel by reserving private dining at Table 7 for engagements, anniversaries, and other special events we’d love to share with you. Saranda's is located 2 miles from the Sands Casino, 1 mile from Lehigh University and just blocks from St. Luke's Hospital.


Thursday, August 18, 2011
on this blog while endlessly searching for vegan cookie recipes. I tried to stick to the original recipe, except the walnuts. I added hazelnuts just to see how they taste. Enjoy!
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies.
Friday, July 22, 2011
The sweet and juicy Grape or Cherry tomatoes are perfect for making salad. The feeling of chewing a firm and juicy tomato in your mouth and blending with the dressing is great.This is a very refreshing salad. And also a perfect way to use fresh basil right out of my garden.
The recipe will serve approximately 4 people.
1 pint Grape or Cherry tomatoes, sliced in half
2 tablespoons extra-virgin olive oil
1 tablespoon Balsamic vinegar
1 clove garlic crushed or grated
1 (15-ounce) can pitted black olives, sliced or halved
4 large fresh basil leaves, finely chopped
Salt and pepper to taste
In a medium bowl whisk together olive oil, vinegar, garlic, salt and pepper.
Add cherry tomatoes, olives, and chopped basil into the dressing.
Toss well and refrigerate for 15/20 minutes to incorporate the flavor.
Note: You can add fresh mozzarella (bocconcini) to the salad if you like cheese in your salad.
Monday, March 21, 2011
So I decided to bake my own dinner rolls. Below is my version of the recipe. You can substitute the whole wheat with just plain AP flour if you want all white buns.
1 1/2 cups whole-wheat flour
1 1/2 cups all purpose flour
1 1/2 tsp active dry yeast
1/2 tsp baking soda
1 tsp salt
3 tsp sugar
2 tbsp vital wheat gluten (optional)
1 1/2 cups warm water
4 tbsp vegetable oil (you can use butter if you want to)
Mix the sugar, 1/2 cup warm water and the yeast in a mixing bowl and set aside for about 10 minutes until the mixture starts to froth.
Sift both the whole wheat and white flour and baking soda into the bowl. Add oil, knead in a stand mixer or by hand for about 3 minutes,using about 1 cup of water until you have a dough that's smooth but slightly sticky. You can use more water if you think your dough is too tight.
Now place the dough in an oiled bowl, cover with a kitchen towel, and set aside for 2 hours until the dough has doubled its size.
Punch down the dough and divide into 12 balls.
Roll each piece out in your palm to form a rounded shape (or rolls). Place them side by side on an oiled baking sheet taking care to leave about 1-1/2 to 2 inch space in the middle. Place them aside once again to double. Its fine if they don't look perfectly round.
Preheat the oven to 350 degrees. Place the pav in the oven and bake 20-30 minutes. until golden brown.
Brush the tops with a little ghee or butter, for that glossy look.
Saturday, April 3, 2010
I have chosen today the beet greens and buckwheat flour for there nutritional properties.
Beet Greens are very low in Saturated Fat and Cholesterol. They're also a good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
Buckwheat has a variety of healthful properties. It’s an excellent plant source of easily digestive protein and contains all eight essential amino acids, so it’s close to being a "complete" protein. Buckwheat is also high in fiber (a big bonus for celiacs), B vitamins and, according to a USDA study, keeps glucose levels in check better than other carbohydrates -- which is good news for celiacs who also have diabetes. It’s also said to lower blood pressure and reduce cholesterol.
For the muthias:
2 cup chopped beet greens
1-1/2 cup Buckwheat flour (also known as Kasha, in India it is called Kutti no daro in Gujarati and Kuttu in most other Indian language
1/2 cup whole wheat flour
5 tbsp low fat curds
1 tbsp chopped coriander
juice of ½ lemon
1 tsp ginger-green chilli paste
2 large cloves garlic, grated (optional)
½ tsp turmeric powder (haldi)
a pinch of baking soda
sugar to taste (optional)
salt to taste
For the tempering:
1 tsp mustard seeds
1tsp sesame seeds
¼ tsp asafoetida (hing)
1 tsp oil
2 tbsp chopped coriander For the garnish
oil for greasing
Combine all the ingredients for muthias in a bowl and knead to make a soft dough using very little water as needed. (Don't let the dough rest as it will get all watery and gooey because of the greens, they contain lot of moisture)
Divide the dough into a 3 equal parts and shape each portion into a cylindrical roll. Place the rolls on a greased steamer and steam for 10 to 12 minutes till firm. Remove, cool and cut into thick slices.
Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the sesame seeds and asafoetida . Add the sliced muthias and sauté over a low flame till they are lightly browned. Serve hot, garnished with the coriander.
P.S. Before you make the dough for muthias have all the ingredients ready and set water to boil in a big pot in which you will steam the muthias and grease the steamer so when your dough is ready you can steam the muthias.
Wednesday, April 8, 2009
1 jigger (1 1/2 ounces) fresh lime juice
1/2 teaspoon superfine granulated sugar , I used the agave nectar, better than sugar
1 pony (1-ounce) Triple Sec or Cointreau , I did not use triple sec or Cointreau as I find my drinks too sweet with their addition.
2 kiwis peeled and cubed.
Combine the sugar, tequila, triple sec, kiwis, and lime juice in a blender; fill with ice cubes; blend until smooth.
Monday, September 1, 2008
I love the plain crunchy pooris with achar, mmmmmmmmm my favorite afternoon snack.
Wednesday, May 28, 2008
I have tried two of her recipes. One is the Potato choka and the other one is Coconut-Cilantro Rice.
I have modified the recipes and tried to experiment going with the concept of fusion food.
I made Potato choka with Pepper Jack cheese. I wanted to see how this cheese blends with potatoes and it was amazing.
I have followed Cynthia's recipe, but omitted the green onions and skimped on the hot pepper as the cheese already had peppers in it.
Yield: 1½ cups
1 pound potatoes, peeled
Salt to taste
2 tablespoons vegetable oil
Hot pepper to taste, minced
2 tablespoons thinly sliced green onions (white and green parts)
2 tablespoons finely diced mixture of red and white onions
1. Add potatoes, water and salt to a saucepan and bring to a boil, covered
2. Cook potatoes until fork tender
3. Fire-roast the potatoes on the open flames of your gas stove or outdoor grill, using tongs (let the potatoes get a little charred)
4. Mash potatoes in a bowl with the oil
5. Add pepper to taste and mix in green, white and red onions. Taste for salt and adjust if necessary
6. Serve with roti or rice
I have modified this recipe also.
I did not use green onions. I did not make paste of coconut, cilantro, nor did I toasted the coconut. I used coconut milk to cook the rice instead of water and then I fried the fresh scraped coconut along with ginger and green chilies. And the best thing I did was I squeezed some fresh lime over the rice and boy it added a refreshing flavor to the rice.
3 tablespoons vegetable oil, divided
(1st use – 1 tbsp to sauté ginger and chillies)
(2nd use – 2 tbsp to make coconut-cilantro paste)
2 tablespoons fresh ginger, finely chopped
1 tablespoon finely chopped chili
3 cups basmati rice, washed
4 ¼ cups water
Salt to taste
1 cup freshly grated coconut, toasted
2 cups fresh cilantro, chopped
4 green onions sliced thinly (white and green parts)
1. Heat 1 tablespoon oil in sauce pot and gently cook the ginger and chili stirring until softened (about 1 minute)
2. Add rice to pot and stir (about 30 seconds)
3. Add water and salt to taste, cover and bring to a boil
4. Reduce heat to simmer when you begin to see the surface of the rice (within 5 – 6 mins). Cook covered for 20 minutes or until all the moisture is absorbed.
5. Meanwhile, heat a pan on medium heat and toast the grated coconut until golden brown (about 10 – 12 minutes)
6. Remove pan from heat and let coconut cool completely
7. Place cilantro, coconut and remaining oil in a food processor or pound and grind to a paste using a mortar and pestle. Add salt to taste


Paper packaging for the fooding industry in rolls
Printed paper rolls are used in the fooding industry. Our customers have the filling machines, which use rolls, and they make the bags themselves.
Our technology is suitable for printing of different paper qualities and paper+PE compositions.
Paper packaging in rolls for other industrial use
We produce for the medical sector peel/lid papers, what are used for sealing of medical goods.
Block-bottom- bags for the fooding industry
FLEXO 2000 Kft produces paper bags for sugar and flour. These bags are printed with the logo of the customers and have a wide range of sizes: 0,5 kg, 1 kg, 2 kg, 5 kg and other special sizes.
Bags for industrial use
Bags for buiding material
Bags for agricultural products
Packaging of coffee sugar and other food products
5 g coffee sugar are packed in two formats: bags and sticks.
It is possible to pack rice, salt, sugar, brown sugar … in 0,5 kg or 1 kg units.


Customers can feel a different experience at the dining hall of this hotel. We prepare multi-cuisine that suits all the customers. Our customers have their noteworthy, remarkable dining by enjoying the nature and food taste. We offer a fabulous buffet systems also. We feel very proud in providing a good, hygienic and decent tasty food for the customers with our cultural hospitality that abides the business law too.
Try special recipes, selected from our award winning chefs at Hotel Maadhini across the country. Add a special twist to create your very own signature dishes. Bring the diverse and eclectic flavours of Trident restaurants into your home.
Relax after a busy day with your favourite drink in the Nisha Bar at Hotel Maadhini, Coimbatore. Choose from our extensive menu of premium spirits or wines, or let our bartenders create something new to suit your mood. A light snack menu and premium teas and coffees are also on offer.
Open from 11am to midnight, Arcot Bar offers the perfect setting to kick start your day, relax with an aperitif or wind down with a nightcap, accompanied by family, friends or simply when you want to enjoy some ‘me’ time.
Hotel Maadhini is located very near to the beach of Cape Comerin in the district of Kanyakumari. Hotel offers nice sea view from the comfort of your room.


The 123 list for a Big Island visit
Your Visitor Friendly People & Places
Kona Blue Sky Coffee
76-973 Hualalai Rd # A in Holualoa- Call Toll Free 877-322-1700
Sheltered from the Pacific tradewinds, the Holualoa area has a unique climate of seasonal rainfall and sunny blue skies - the perfect environment for growing the superior Arabica bean known as Kona Blue Sky Coffee.
Kona coffee has become famous worldwide for its uniquely rich flavor. For generations the volcanic mountains of Hawaii's Big Island have produced one of the finest coffees in the world. Our 100% pure Kona Coffee is grown exclusively on the Twigg-Smith Estate that encompasses over 400 acres of Kona's prime Coffee Belt on the slopes of Mt. Hualalai. The orchards, some of which are over 100 years old, lie between the ideal coffee producing elevations of 1,400 feet to 3,500 feet.
View Blue Sky Coffee Estate in a larger map
Call 877-322-1700 or email us at firstname.lastname@example.org
[Back to Coffee Tours]


1 pound uncooked sausage, removed from casing (I used bratwurst)
½ pound of frozen spinach, defrosted in the microwave and squeezed dry
½ small onion, minced
Sunny Paris seasoning
1 large egg, lightly beaten
1 tablespoon coconut flour
Ghee (or your favorite fat)
Freshly ground pepper
1 ½ cup of marinara sauce, heated
Preheat the oven to 400 F (with the rack in the center of the oven) and placed a foil-lined baking sheet onto the rack.
Gather the mushroom and prepared them per an old recipe in Cook’s Illustrated. Wipe the tops clean with a damp cloth and remove the stems and the gills. (The gills are easily scooped out with a spoon.) Pre-roast the mushrooms
Use a sharp paring knife to cut a shallow “X” on the top of each mushroom……brush avocado oil all over the mushrooms, and seasoned the tops and bottoms with salt and pepper.
Next, place the mushrooms on the preheated baking sheet in the oven, gill side up, and bake them for 10 minutes. Flip each mushroom and bake them gill side down for about 10 additional minutes. Remove the tray from the oven and let the mushrooms cool to room temperature.
Increase the oven temperature to broil.
While the mushrooms were baking, start making the stuffing.
Heat a couple tablespoons of ghee in a large skillet over medium heat and sautée the minced onion (with salt and pepper) until they were soft and translucent. Add the sausage and a few dashes of Sunny Paris seasoning and cooked the meat until it was no longer pink. Remove the meat mixture to a medium bowl and let it cool to room temperature.
Once the sausage is cool, add the egg, spinach, coconut flour, salt and pepper, and mix to combine.
Transfer the roasted mushrooms onto another baking sheet lined with foil (the original baking sheet still had lots of mushroom liquid on it) and pile the stuffing onto each cap — pressing down to make the stuffing more compact.
Place the tray under the broiler (center rack) for about 5 minutes, rotating halfway during the cooking time.
The stuffing should be evenly browned (but not burned) when the mushrooms are finished.
Top the stuffed mushrooms with marinara sauce and served them immediately!
1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted
1 1/2 cups mango chunks (I used a 16 ounce package of frozen mango chunks, thawed)
1 lime, juiced
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.
Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.
Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5- 6- minutes or until the coconut is golden brown and the shrimp are bright pink. While shrimp are baking, prepare the mango puree.
To make the sauce put the mango and lime juice in a blender and blend until pureed. Pour into a small serving bowl and serve with the shrimp.