Updated: May 6, 2020
"First meal of the day! Who said eating healthy can't be delicious? #summerbod here I come!!!"
**Insert eye roll here**
Let's just break it down.
They've put together an unquestionably healthy meal. Two slices of golden flax whole grain bread, coated with organic nut butter, thinly sliced banana wheels on top, sprinkled with raw honey and chia seeds.
My mouth is watering just looking at my Instagram feed.
Breaking it down, this is the perfect picture of a healthy meal.
Whole grain bread with flax, which contains omega-3 fatty acids and fiber to help with everything from heart health to a smooth digestive track.
Organic nut butter loaded with healthy poly- and monounsaturated fats helping lower LDL (bad) cholesterol levels with an anti-inflammatory bonus.
Bananas, with magnesium, potassium, and starch, rich in soluble fiber (if banana is unripe).
Raw honey aiding digestive tissues and packing powerful antioxidants.
And chia seeds bringing it home with 10g of fiber per ounce and more omega-3's to help raise HDL (good) cholesterol levels.
Truly an impeccable way to start the day.
Your goal is to lose weight.
What I am trying to illustrate in this post is that there is a difference in eating for health and eating for weight loss. The hard part to understand is not every healthy meal is good for weight loss and not every meal for weight loss is healthy.
Let's start by defining what is essential for weight loss.
1) A calorie deficit.
That's it. For the last 30 years of research into the topic, that is the only essential piece for losing weight. (Yes, I know calories aren't the only thing that matter. So much goes into changing body composition, but a calorie deficit is the only thing consistently proven that is needed to lose weight). It doesn't sound sexy, it doesn't sound difficult, and that's why people discredit the "calorie counting" method. But even if you aren't counting, your body is.
So let's look at the above mentioned meal and break it down calorie by calorie:
Two slices of Golden Flax whole grain bread: 300 calories
Two servings of Organic Nut Butter (one serving for each slice): 380 calories
One medium banana: 116 calories
Two table spoons of chia seeds: 118 calories
Two table spoons of raw honey: 139 calories
Total Calories: 1,053
If your goal for fat loss is 1500 calories a day, then you just ate more than 2/3 of your daily calories before 9:00am. And lets be real, will probably finish the day at 2,500+ with lunch and dinner still waiting. So even though you got all this health, your body isn't changing.
Now, just for fun, let's look at a Big Mac Meal with a Diet Coke:
Big Mac: 563 calories
Medium Fry: 340 calories
Medium Diet Coke: 0 calories
Total Calories: 903
"Wait, so are you saying if I want to lose weight, I should eat Big Macs and not micro-nutrient dense foods?"
ABSOLUTELY NOT (even though Jordan Syatt ate a big mac for 30 days straight and still lost 7 pounds to prove a point. I'll link the video at the bottom of this article.)
I am just trying to highlight the fact that what always looks "healthy" might not line up with your goals, and that, sometimes, foods or meals that look extremely "healthy" carry the most calories.
Any diet will work if this one rule is in place. Keto? Yup. Vegan? Sure. Caveman? Why not.
As long as consistently over time, calories in < calories out, you will lose weight.
Now comparing the two meals above on a micro scale looks completely different. Like anything in life, there is a good and a bad.
There's good music and there's bad music. There's good conversations and there's bad conversations. There's good sex and there's bad sex. There are good calories, and there are bad calories.
I mentioned the micro-nutrients in the first meal. All the omega-3's, the vitamin and mineral complex, the ungodly amount of fiber... everything that your body wants.
The Big Mac meal offers almost nothing. Over-processed beef, packaged sauces, lettuce and bread, deep fried potatoes... the stuff your body does not want inside.
One will make you feel like crap while the other will make you feel great.
So how do we make the two overlap?
I am not trying to make eating healthy and eating for fat loss seem like two completely different things. You can have something healthy that also will help you with fat loss. And you should. It's just understanding all angles of the problem.
Eating for fat loss shouldn't be a blast. It should suck sometimes. Having to restrict what you eat is never fun and will never be fun. But we can make eating for fat loss healthy. We just have to look for foods that are nutrient dense and don't carry as many calories.
In previous posts, I mention the three macro-nutrients and the calories they all hold:
1g Carbs = 4 cal
1g Protein = 4 cal
1g Fat = ~9 cal
Let's notice that fat carries more than 2x as many calories as carbs or protein -- something you will notice in "healthy" looking meals that hold too many calories, is a s*** ton of fat.
The above mentioned banana/toast meal holds 48g of fat. (Yes, that is scientifically considered a s*** ton.)
Here are some lists of calorie heavy / higher fat "healthy" foods:
- Whole Eggs
- Nuts / Seeds
- Peanut Butter / Nut Butter
- Olive Oil (for cooking base / dressing)
- Coconut Oil
- Oily Fish
- Salad Dressings (Ranch, Caesar, Italian, etc.)
- Dark Chocolate
- Grass Fed Beef (80%> lean)
I am not saying we can't eat these foods if we want to lose body fat. I'm saying when we are aiming for a certain daily calorie intake, a lot of these foods typically send us over.
Now, a list of foods that are very micro-nutrient dense, and don't carry a ton of calories:
- Lower sugar fruits (blueberries, raspberries, strawberries, grapes, watermelon, orange)
- All leafy greens & vegetables (spinach, kale, carrots, tomatoes, asparagus, brussels sprouts, etc.)
- Lean Grass Fed Beef (90%+ lean)
- Lower Fat Fish (cod, mahi-mahi, tuna, tilapia, halibut, some salmon)
- Egg Whites
- Greek Yogurt
- Sweet Potatoes
How this all works out
My view on diets is that they are not black and white. I believe in tracking calorie and macro-nutrient intake because it gives people wiggle room day-to-day on what they eat and is easy to point out where a problem is in a diet, which is usually what is most sustainable. If you want some peanut butter, you can fit it in. If you want the ice cream, you can squeeze that in as well. In moderation.
Just remember, whatever your diet looks like, the calorie in vs. calorie out rule will always hold true whether you are measuring or not.
But whatever your diet looks like, it can always be hard to fit in all the nutrients we need. I always recommend using a leafy green powder to make sure you're getting everything you need on days that your diet looks less than perfect. (Onnit makes a great powder. So does Organifi.)
Important Closing Words
If you have been struggling with losing weight, now, in the past, or always, I implore you to track what you eat. It is hard. You will not be good at it (at first).
It shouldn't be that hard to see why.
If you have a money problem, you track your income and spending.
At work, when an employee isn't getting the job done, you track what they're doing on a daily basis.
You track because you know it will show you where you've done wrong.
So take a total of 15 minutes a day, and pay attention to what you are putting in your body. When trying to solve the problem for fat loss, the devil you know is better than the one you don't.
I Ate One Big Mac Every Day for 30 Days And Lost 7lbs (Here's How)
Bread + PB + Banana + Chia + Honey Nutrition


Canning is an economical way to preserve fresh quality foods at home while retaining their important vitamins and nutrients. The right equipment is essential to ensure a quality product and Granite Ware offers all the basics for blanching produce for the freezer or for cold pack canning.
Granite Ware water-bath canners have been the standard for canning for over 100 years. The stepped design of our canners produces more even heat by allowing more boiling water contact with the top half of the jars. Used to elevate food temperature above 212-degrees Fahrenheit for 15 minutes or more, which kills all the bacteria found in high acid fruits and vegetables. The water-bath canner creates a vacuum seal when the jars cool, sealing out air and bacteria.
Granite Ware Canners come in multiple sizes to fit your needs: 12-quart canner (#0706) that holds 7 one-pint jars; 21.5-quart canner (#0707) that holds 7 one-quart jars or 9 one-pint jars or 12 half-pint jars; 33-quart canner (#0709) that holds 9 one-quart jars or 14 one-pint jars or 17 half-pint jars. Additional equipment available: Blancher with drainer insert (#6140), Preserving Kettle (#0703), Colander (#0713), 5-Piece Canning Tool Set (#0720) and Silicone Jar Toppers (#0723 & #0724).
Originally founded in 1871, Columbian Home Products is one of the oldest cookware manufacturers in the U. S., famous for producing Porcelain on Steel cookware. We have been producing Granite Ware cookware in our Terre Haute, IN facility since 1901.
Granite Ware has a carbon steel core for strength, conductivity and superior heat distribution. Porcelain is fused to the steel at 2,000 degrees Fahrenheit producing a non-porous, inert glass surface that is naturally non-stick. Porcelain can chip if dropped, however this does not reduce the effectiveness of the cookware. There are no PTFE’s, PFOA’s or any other chemicals to change the taste, color or nutritional value of the food.


Your dog depends on you to make the right choice on what to feed them. You can feed your dog raw meat but you are not supposed to do it for a long time.
Many dog foods are actually very good and does contain a pretty decent and well balanced diet made from great quality meat like free-range chicken. But then again we do not really know what the dog food is actually made off.
There are a lot of buzz about dog food companies using 4D meat (dead, dying, diseased, and disabled) to cut down on cost and using chemical preservatives like BHA, BHT (known to cause liver and kidney problems) and Propylene glycol (causes the destruction of red blood cells) as well as coloring, drying and flavoring agents to trick the dogs to eating it.
But there are also some companies that do take the chance of increasing their products prices, risking a smaller customer base, as long as they stay true to the quality of their product.
Acana dog food is a brand manufactured by a company called Champion Pet Foods whom also happen to produce Orijen dog and puppy foods. They boast themselves as organic dog food manufacturers that still believe in the natural freshness of organic foods.
Dogswell, LLC have brands like Happy Hips, Shape Up, Nutrisca, and Vitality. Happy Hips has high levels of glucosamine and chondroitin that makes it ideal for dogs suffering from some sort of joint problems.
But if you are already giving supplements plan or have a specially designed diet to address the condition, then it might not be totally necessary. Nutrisca is specifically designed for dogs that are sensitive to specific allergens like potatoes and grains.
Vitality and Shape Up are for dogs that are overweight and needs to slim down a bit.
Blue Buffalo is another notable company that has one of the best lines of cat and dog foods. They carry names like healthy Weight, Wilderness and Longevity. Blue Buffalo provides a well-balanced diet with no preservatives and fillers.
Their brands contain up to 37% protein sources from deboned chicken, turkey, lamb and beef. They also include small amounts of natural vegetables and fruits like sweet potatoes and cranberries while some contains oatmeal.
Now about the companies that have been responsible for less than satisfactory products despite their well established names, the list includes 9 Lives, Gravy Train, Amore, Kibbles-n-Bits, Nature’s Recipe, Purina One, Alpo, Friskies, Fancy Feast, Mighty Dog, Eukanuba, Iams and even Pedigree.
These companies have been observed to include ethoxyquin as well as texturizers and the previously mentioned additives to trick our pets to thinking that they are eating real and natural products, although 4D’s is not even the worst bit of it all.
Most of the time, when cattle, chicken, swine and lamb are slaughtered for human consumption, the meat are stripped of and the remainder are sent to processing plants and gets mixed for dog food production.
This means that chicken feet, lungs, ligaments, intestines and even euthanized dogs and cats end up in our pets’ bowl. Unfortunately, as bad as all these sound, it seems that all these are not illegal.
Well, the bright side is that we know that there are still companies that are willing to risk bumping their products prices a bit higher to make sure that they produce great quality dog food from human-grade ingredients.


On the way back from seeing Vienna Teng perform at C. Donatiello winery in Healdsberg, Bill and I stopped to have dinner with Mandy, Elliot, and Aaron at a Mexican restaurant in West Portal. Halfway through dinner, we got to the bottom of one of the small baskets of chips, and I noticed something dark beneath one of the chips. I discovered a single rat turd. The waitress came over, and I pointed out the turd to her. She removed the basket quickly and told us story about the chips being cooked on something where they also warm tortillas and cook chicken. "It's chicken," she said.
Now, I'm no chef, but I know what chicken looks like. More importantly, I know what chicken doesn't look like. Specifically, chicken doesn't look like rat turd. The poop piece was 100% a canonical rat turd -- tapered ends and slight bend. And even if it was chicken (it wasn't), we had two vegetarians with us at the table. It turns out that vegetarians don't want chicken in their chips.


About this Recipe
One of the golden nutrition “rules” after bariatric surgery is to limit the amount of added sugars in your diet. One of the reasons why being mindful about sugar is an absolute must, is because sugars increase the risk of a horrendous side-effect after bariatric surgery: dumping syndrome.
Instead of regular brownies, we want to show you this low-sugar alternative instead. The carbohydrates in this recipe are mostly derived from the banana, strawberries and milk. No other sugars are added to this recipe. Let’s dive in!
Nutritional facts per 1/2 dish:
9 g protein
6 g fat
39 g carbs
5 g fiber
- 1 banana
- 1 egg
- 1/4 cup (60 ml) skim milk
- 1 tbsp cocoa powder
- 1 tsp baking powder
– crushed walnuts
- Use a ripe banana for this recipe, as it will add natural sweetness and a smoother texture to the pancakes.
- Opt for unsweetened cocoa powder to control the sweetness level and avoid any added sugars. Natural cocoa powder works well for this recipe.
- Skim milk is used in this recipe, but you can substitute it with any milk of your choice, such as almond milk or soy milk.
- The egg acts as a binder and provides structure to the pancakes. For a vegan option, you can try using a flaxseed or chia seed egg as a substitute.
- Use a blender or food processor to mix the ingredients thoroughly for a smoother batter. If you prefer a more rustic texture, you can mash the banana and whisk the ingredients by hand.
Step by Step Instructions
Preheat oven or air fryer to 350F (180C)
In a mixing bowl, add the banana and mash.
Add the egg, skim milk, cocoa powder and baking powder and whisk until well combined.
Pour the batter into an oven-safe dish.
Place in the oven and bake, about 25 minutes.
Remove from oven and allow to cool off. Top with fresh strawberries and crushed walnuts if desired.
Easy. Simple. Sweet And….high in protein! This bariatric friendly “ice cream” only has 3 main ingredients. Let’s show you how to make this!
Imagine this: juicy chicken with a kick of jalapeño flavor. Add some refreshing cucumber and carrots to the mix and there you have it: the base of this simple chicken salad.
How to make a recipe that has both protein and fiber? How about these eggplant “boats”. They’re quick, easy and nutritious too. Click here to see how to make them!
If you haven’t tried these zucchini cups then you’re seriously missing out! They’re simple. They’re quick. And they’re nutritious. Find out how to make this cute mini-meal today!
Take a spoonful of this dreamy ice cream and experience the cool, refreshing melon flavors dancing on your taste buds. It’s time to dive into a bariatric-friendly ice cream experience that’s both delicious and nourishing. Enjoy the sweetness of success, one scoop at a time!
Discover a unique take on popcorn with this surprisingly crunchy recipe. We’ve transformed traditional popcorn using canned fava beans and a blend of flavorful seasonings. If you’re looking for a satisfying and nutritious snack option, click through to unlock this innovative snack!
Discover a wholesome twist on classic pancakes with our Bariatric-Friendly Green Pancakes recipe! Click through to find the full recipe. Let’s make breakfast an exciting part of your bariatric adventure!
Craving the nostalgic flavors of a Big Mac but need a bariatric-friendly twist? Look no further! Our Big Mac Taco recipe combines the best of both worlds into a high-protein delight. Picture juicy seasoned beef, crisp lettuce, tangy pickles, and a special sauce, all wrapped in a small wrap. Get ready to take your taste buds on a flavorful journey and click through to discover the mouthwatering recipe!
Whether you’re craving a savory or sweet option, the versatility of chaffles allows for endless culinary adventures. Let’s show you how to make this 4-ingredient master piece!
Expect your co-workers to eye-ball your work lunch with this bariatric friendly Tuna Niçoise (-ish) meal prep. Let’s show you how to assemble this quick meal prep!


- 1 x acorn squash
- 1 cup olive oil, divided
- 1 cup balsamic vinegar
- 1 cup cherry tomatoes, halved
- 6 x basil leaves, sliced finely
- 1/2 cup asiago cheese, finely grated
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/3 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- 2 x eggs
- 1 cup milk
- 5 slices black forest ham, cut thicker than usual and diced
- 3 x sage leaves, sliced finely
- 2 x chives, sliced finely
- 1/2 cup sour cream
- Preheat oven to 375°F
- Cut squash in half and scoop out the seeds. To a baking dish, add water until it is 1/4-inch deep. Place squash, cut side down in water and cover tightly with aluminum foil. Bake for 1/2 hour.
- Remove squash from oven, discard any remaining water. Turn squash over and drizzle with 1 tablespoon olive oil. Return to oven uncovered and roast for 45 more minutes, or until squash begins brown at the edges. Let cool, then scoop out flesh. Reserve.
- In a small pot over medium heat, reduce balsamic vinegar until it is 1/4 of the original volume. Reserve.
- Slice cherry tomatoes in half. In a medium bowl, add tomatoes, 1/3 cup of olive oil, basil and salt to taste. Reserve.
- In a large bowl, add asiago, flour, baking soda, baking powder, nutmeg, 1/2 teaspoon salt and pepper. Mix.
- In a second large bowl, add eggs, milk, 1 cup roasted butternut squash, 1/4 cup olive oil, ham, and sage. Mix.
- Slowly add the contents of the dry bowl to the wet bowl.
- Ladle batter into a preheated waffle maker and bake until cooked throughout.
- To serve, set a waffle in the middle of each plate. Top with tomato salsa and sour cream. Drizzle balsamic vinegar reduction around the plate.


(c) Copyright : 2016-19
The potential for aquaculture development to make up for an annual 400,000mt shortfall in domestic fish supply was investigated.
Results of the study showed that interests in fish farming continue to grow with an overall annual average growth rate of 16% since 2000. The existing farms, 1300 in number were however very small with a mean farm size of 0.36ha and a median 0.06ha of which commercial farms accounted for less than 3%. Based on sizes, mode of operation and levels of input and output, five subsistence farm types were identified. Mean production from these pond-based farms ranged from 1436kg/ha/yr- to 4,423kg/ha/yr while that of a medium sized intensive commercial pond farm was 45,999kg/ha/yr. Commercial farming accounted for about 75% of 2006 aquaculture production. The main strength identified was the growing interest in both commercial and non-commercial fish farming and the main constraints were lack of quality seed, low levels of technical support and of knowledge in fish farming practices among non- commercial farmers.
Net profits of commercial farms ranged from GH¢ 3,341 (US$3480) /ha/yr to GH¢ 51,444 (US$ 53,587)/ha/yr with pay-back from 1 to 4yrs, IRR at 35% to 105% and NPV from GH¢ 5,898 to GH¢ 236,412. By contrast, only two of the five non-commercial farm types made positive net returns ranging, from GH¢158 to GH¢1100/ha/yr, with minimum playback period of 14yrs, NPVs of less than 1 and the best IRR being just 4%, when initial capital requirements are full costed.
From the market survey, a huge market potential for tilapia was identified with a current supply deficit of 41,000mt. The most preferred sizes by consumers and with potentially good market price for traders were those weighing at least 200g. For dealers, trading in cultured fish was found to be more profitable than trading wild capture tilapia because of lower wholesaler prices, gross profit margins were GH¢ 0.49/kg and GH¢ 0.25/kg respectively. Preference for tilapia was influenced by taste, availability, and its perceived health benefit. A key constraint to the sector was poor post-harvest handling and preservation of the fish resulting in shorter shelf life.
The overall conclusions are that based on natural resource requirements, market potential and financial viability, Ghana has the potential to totally make up the shortfall in domestic fish supply through aquaculture production. The current 400,000 million tons shortfall in domestic fish production can be achieved by 2020 by increasing overall aquaculture production by 60% per annum.
Fish plays an important role in the diets of Ghanaians. It represents 60% of average animal protein intake, making it the single most important source.
Ghana produces only 60% of its fish and demand is sustained by a growing level of imported frozen fish.
Average per-capita consumption of fish is between 20 and 25 kg, making it one of the highest in the Africa. Marine fish contributes over 80% and inland fish about 14%.
Aquaculture worldwide has helped fill the gap between the rising global demands for fishery products and the limited increases in capture fisheries production and is expected to do the same in Ghana.
The 301,000 million tons shortfall in domestic fish production which has since 2006 increased to 400,000 million tons (Ministry of Fisheries, 2006) could be decreased in three ways; by increasing imports, from better management of capture fisheries or through aquaculture. However, imports are becoming increasingly expensive as regional and global supplies are under increasing competitive pressure, and will place an increasing burden on household and national economies.
Ghana annually imports US$ 200 million of fish.
The cost of mechanical construction is GH¢11,900 and GH¢12,800 for manual construction.
Labour costs incurred by small scale commercial producers ranged from GH¢ 500 (US$ 950) per annum for unskilled labour to GH¢ 1,840 (US$ 3,500) per annum for a technician.
The price per fingerling was quite varied ranging from GH¢0.10 to GH¢0.20 for tilapia and GH¢0.20 to GH¢0.30 for catfish.
The need for the application of manure was common knowledge among the fish farmers. In excess of 72% (72.4%) of the farmers applied organic fertiliser in the form of chicken droppings, pig manure, sheep manure or cow dung. About 2% (1.8%) applied inorganic fertiliser and 3.6% applied both organic and inorganic fertiliser. Twenty-two percent (22.1%) of farmers applied no manure or fertiliser, though most of these had virtually abandoned their ponds due to poor performance, harvesting them only for own consumption.
Fish yield per hectare per annum was 2284kg.
Cost of land leased by the commercial farmers were commonly fixed at GH¢ 500.00 per year.
The daily rate for labour was fixed at GH¢ 5 which was the government recommended minimum daily wage.
Capital costs for the commercial farms is GH¢ 12,979.00 to GH¢ 54,245.00.


1 GOLD BASKET - ESSENTIALS at the best prices
Each 45g portion (stuffing ball) contains
of the reference intake*
Typical values per 100g: Energy 502kJ
- Sage & Onion Stuffing Mix
- There's so much you can do with Paxo...
- Whether it's baking in a tray, mixing together with sausagemeat or rolling into stuffing balls, Paxo makes your roasts taste fantastic. Paxo offers a great way to add texture and flavour to all kinds of dishes. Why not try serving with pork chops, steaks or fish to add a delicious crunch and flavour. It's also great as a stuffing for tomatoes and peppers for a Mediterranean twist.
- Nation's favourite stuffing†
- †Paxo is the No.1 best selling ambient stuffing brand.
- Source: IRI, Major Mults, Market Data for Great Britain, 52 weeks up to and including 12/10/2019.
- Paxo trade marks, designs and logos appearing on this pack are owned by the Premier Foods Group.
- Made with delicious herbs and seasoning
- No artificial colours or preservatives
- Suitable for vegans
- Pack size: 85G
Wheat Flour (with Added Calcium, Iron, Niacin, Thiamin), Dried Onion (15%), Vegetable Oils (Palm, Sunflower), Salt, Dried Sage (1.5%), Dried Parsley, Raising Agents (Ammonium Carbonate, Sodium Hydrogen Carbonate), Barley Malt Extract
- Contains: Barley, Wheat
Store in a cool, dry place.For Best Before End see side of pack.
Instructions: 1. Pre-heat oven to 220°C, fan oven to 200°C, Gas mark 7.
2. Empty the sachet into a bowl, adding 215ml of boiling water, mixing well. Add a large knob of butter if desired.
3. Leave to stand for 5 minutes then place the stuffing into either an ovenproof dish or alternatively form into stuffing balls on a greased baking sheet and bake for 25-30 minutes.
Preparation and Usage
- Why not try
- Serving with pork chops, steaks or fish to add a delicious crunch and flavour. It's also great as a stuffing for tomatoes and peppers for a Mediterranean twist.
Number of uses
This pack makes approximately 6 stuffing balls
- Free From Artificial Colours
- Free From Preservatives
Bag. Not Yet Recycled Carton. Widely Recycled
Name and address
- Premier Foods ROI,
- PO Box 13008.
- For information call 0800 234 6328 (UK Only)
- UK: Freepost Premier Foods Consumer Relations
- ROI: Premier Foods ROI,
- PO Box No 13008.
|Typical Values||(cooked as per instructions on pack) Per 100g||(cooked as per instructions on pack) Per stuffing ball (45g)|
|of which Saturates||0.5g||0.2g|
|of which Sugars||2.3g||1.0g|
|This pack makes approximately 6 stuffing balls||-||-|


Even though it wasn’t a real vacation for us (we still had to work), we made sure to eat out a lot. That has been our favorite part of traveling so much, eating out. And Maui did not disappoint in the food department, that’s for darn sure. Here is our top five list of amazing eats on the island.
1) Choice Juice Bar: Local and organic fresh food, ‘nuf said! The food was phenomenal and the smoothie was delicious. Get the buddha bowl: healthy grains, vegan soup, and kale salad.
2) Star Noodle: Crazy long wait, but it was so worth it. Paid thai, brussel sprouts, garlic noodles, and roasted mushrooms were just a few of the items our group shared. The drinks were great and the dessert was even better. Get the malasadas (fried doughnuts with chocolate and caramel dipping sauces). Yum!
3) Pi Artisan Pizzeria: New pizza place on the north end of Front Street. If you are from Minnesota, it’s very similar to Punch Pizza.
4) Lahaina Pizza Company: Another great pizza place. I didn’t get to have a piece (dairy allergy) but Travis said it was amazing. The service was kinda crappy though.
5) Leoda’s Kitchen and Pie Shop: Best pie ever! We actually went here three times. The food was really good, but the pie, WOW! Get the Banana Creme.
Here are the top two drink stops we made on the island.
Lorraine’s Shave Ice (Banana Bread): This women’s house/food stand is about 20 minutes passed the Nakalele Blowhole. And it is worth the frightening drive. The shave ice was wonderful. And yes, it’s shave ice, not shaved ice. Get the Lorraine special. And the banana bread was delicious. Big chunks of banana.
Maui Brewing Company: This place just opened up a new tap room and brewing facility. The grounds are beautiful and it looks like they did a great job of designing environmentally friendly. Love it! The beer that is brewed with pineapple was our favorite.
It’s never easy to pick a top five, so I wanted to give you the rest of the restaurants we dined at: Vineyard Food Company (catering), Down to Earth (cafe and grocery), Charley’s Restaurant and Saloon (great smoked tofu), Kō at the Fairmont Kea Lani, and Kimo’s. Those are in no particular order. Aloha!


Embrace the comforting flavors of home with this delightful Hot Milk Pie, a recipe that weaves together the warmth of tradition and the simple joy of homemade baking. Each slice offers a tender, flaky crust enveloped around a heartwarming, creamy filling, baked to a golden hue that promises to soothe and satisfy.
- 200 ml of warm water
- 200 ml of warm milk
- 10 grams of dry yeast
- 2 tablespoons of sugar
- 100 ml of sunflower oil
- 1 teaspoon of salt
- 720 grams of wheat flour
- Butter, for greasing the pan
- 1 egg, beaten (for the egg wash)
- Yeast Mixture: In a large mixing bowl, combine the warm water, warm milk, and sugar. Sprinkle the dry yeast over the mixture and let it sit for about 5-10 minutes, or until it becomes frothy. This step activates the yeast, ensuring your pie crust rises beautifully.
- Form the Dough: To the yeast mixture, add the sunflower oil and salt, mixing gently to incorporate. Gradually add the wheat flour, stirring continuously, until a soft dough forms. You may need to adjust the amount of flour slightly, depending on the dough’s consistency.
- Knead the Dough: Turn the dough out onto a floured surface and knead it for about 10 minutes, or until it’s smooth and elastic. This process develops the gluten in the flour, giving your pie crust its delightful texture.
- First Rise: Lightly grease a clean bowl with a bit of butter and place the dough inside. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- Shape and Second Rise: Once the dough has risen, punch it down gently to release any air bubbles. Transfer the dough to a butter-greased pie dish, spreading it evenly across the bottom and up the sides. Cover it again and let it rise for an additional 30 minutes.
- Preheat the Oven: While the dough is rising for the second time, preheat your oven to 180°C (350°F).
- Egg Wash: Just before baking, gently brush the top of the dough with the beaten egg. This will give your pie a beautiful golden color and a shiny finish.
- Bake: Place the pie dish in the preheated oven and bake for about 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped.
- Serve: Allow the Hot Milk Pie to cool slightly before slicing. Serve warm, inviting each bite to be a cozy embrace of creamy goodness and flaky crust, perfectly baked to golden perfection.
This Hot Milk Pie is more than just a dessert; it’s a celebration of family, tradition, and the simple pleasures of baking from scratch. Enjoy it with loved ones, savoring the warmth and comfort that only a homemade pie can bring.


To those who value the taste and quality of tea we are honored to offer to taste and to enjoy our natural ice tea, NICETEA.
NİCETEA is a product that combines the taste and useful features of natural tea for reasonable e price. According to expert reviews, the global beverage market displays the trend towards the change of consumers' preferences. More and more people now come to take care of their health and turn their taste from sweet soda water to "still drinks", such as ice teas and other non-aerated beverages.
NİCETEA ice tea is made from natural water and natural black tea extracts with adding spicy and aromatic raw materials. The beverage contains a very low amount of sugar. The entire manufacture chain is carried out using the state-of-the-art bottling equipment (for drinking water and non-alcoholic beverages) by Krones (Germany).
Packaging: PET, 0.5 l, 1.0l
The range Green tea with lemon and mint taste, Black tea with wild berries, Peach, Lemon, Water melon, Mango


The Recipe Journal is designed to grow into a structured record of all the sweet and savory recipes you want to prepare again and again. The intro pages are a hot pot of helpful foodie facts, from seasonal produce calendars to the myriad ways of chopping vegetables. Five main sections allow you to capture your top recipes for Appetizers, First Courses, Main Dishes, Side Dishes and Desserts. Jot down ingredients, cooking methods and timings, as well as ideal wine pairings and difficulty rating.
Pricing & Options
Customize your product based on the available color options and decorating methods. If you need more information, simply add this product to the Wish List and we will get back to you with answers.


You start with a basic snickerdoodle dough recipe, omitting the cinnamon and sugar step at the end. Drop the dough in balls on to a cookie sheet and bake 8 minutes.
While your cookies are baking make frosting (we use this recipe) and smash up a dozen regular size candy canes. Placing the candy canes in a ziploc bag and using a rolling pin works really well, we however, prefer hammers. :)
Once your cookies have cooled, spread a thick layer of frosting on top.
That's it, your finished!
Be careful though they've been known to disappear very fast.


LeenLife Pharma International Inc.
LeenLife has developed a patented process to isolate omega-3 fatty acids from flax (linen) seeds. LeenLife omega products are in the form of an oil or a powder with a purity in excess of 98%. The products are sold on-line or as a food additive to food processors making such items as bread, noodles and milk products.
LeenLife Pharma International Inc. (LLP)
2015-1202 – Fundamental Change - SPT Sulphur Polymer Technologies Inc./LeenLife Pharma International Inc.
Fundamental Change of SPT Sulphur Polymer Technologies Inc. has been approved. LeenLife Pharma International Inc. to start trading December 3 under the symbol 'LLP'.


When two young Catalan and Basque chefs met eight years ago, a firm and long-distance friendship was forged. Chefs Martí Carlos and Iñaki Bolumburu found common ground in their professional zeal. They open their own paths to experience, learn and be inspired by their millennial culinary cultures. While both are deeply rooted in their traditions, they also believe in expressing their stories through progressive methods with great respect for the produce, a shared aspiration to celebrate their heritage through modern interpretations of traditional dishes.
This August, Restaurant Gaig welcomes chef Iñaki Bolumburu for the restaurant's first 4-hand collaboration Dinner. Turned on August 23 and 24, 2022, executive chef Martí Carlos Martinez and Iñaki Bolumburu – a self-described nomadic chef – come together to present a contemporary sample of Catalan and Basque cuisine. The tasting menu ($200++ per person) celebrates vibrant heritage flavors through four appetizers and eight courses, expressed through innovative techniques and refined presentations.
Experience an immersive food show as young chefs creatively demonstrate their love for their heritage, honoring their cultures through their culinary crafts and innovative interpretations of traditional dishes.


Summer Meals Program Provides Free, Healthy Meals and Snacks
Program open to all youth age 18 and under to fill the nutritional gap during the summer months.
Many families across the state depend on their children’s schools to provide regular, healthy meals. The Illinois State Board of Education manages the Summer Meals program to ensure children have continued access to free and nutritious meals and snacks during the summer months when school is out.
The program serves children and teens age 18 and younger.
To find a meal site near you, call (800) 359-2163, text “FoodIL” or “ComidasIL” to 877-877, or visit SummerMealsIllinois.org. The days and times of operation vary by site.
To learn more about this year’s Summer Meals program, click here.


We visited a family oriented restaurant over the weekend and I got insanely frustrated that – once again – our daughter’s meal was served on a burn-your-skin-if-you-touch-it plate. Moms, are you with me on this?
We’re fortunate that our little eater isn’t a terribly picky one. She’s happy sharing our entrees, but we sometimes order her food off the kids menu. Putting aside my opinions about the lacking food choices on many kids menus, I want to focus on the plate itself … and perhaps a few other restaurant pet peeves.
WHY DO THEY BRING OUT THE KIDS’ FOOD ON SCALDING HOT PLATES?
I appreciate the server’s stern warning that “this plate is extremely hot”. But I can’t figure out why anyone thinks it’s a good idea to place a burning hot plate in front of a small child. Their little hands move fast. Once my daughter sees food, she wants to dig right in. Not only is it unsafe, it’s almost cruel. As one mom told me, “I really don’t think it’s safe to serve food as hot as they do for children. My kids are chomping at the bit for their pizza or spaghetti when it arrives and it’s too hot!” My friend Kelly said, “I get so mad when her food is hot! That is my number one restaurant pet peeve as a mom. To me, that’s common sense when serving kids. I won’t hesitate to tell them to take it right back and pop it in the freezer for five minutes.”
I appreciate that most restaurants are very accommodating to small children. It’s rare that we go anywhere that doesn’t offer high-chairs, booster seats, changing tables, kids’ menus and crayons. All of this is truly great, but since it’s an eating establishment, their main priority should be food service.
I just wish that more restaurants would seriously consider the safety of their young customers. If you’re the cook preparing an item off the kids’ menu, you know it’s being served to a child. Don’t put the meal on such a hot plate, please.
HOW ABOUT A SIDE ORDER OF CARELESSNESS?
I have a couple other restaurant gripes I’ll share while I’m at it. My friend Deilia brings up another safety complaint that I can identify with. She and her husband are coffee drinkers and she told me, “It never fails that the server holds the pot over my kids while refilling the cups! As a result, we sit them on the inside so it’s less likely to happen but when they were babies, and in highchairs, this was a big problem. I’ve told so many servers to watch it!”
Another complaint of mine is when they serve my daughter beverages that are so full the liquids are spilling over the top (And this even is after we’ve asked the server to only bring a half-filled cup). It’s just a mess for all of us to clean up.
TREAT KIDS FOOD LIKE APPETIZERS!
Here’s another one: bring out the kids’ food first! After all, a full mouth makes it harder for kids to be noisy. Some restaurants are smart and whip out the kids’ meals right away, but I’ve been to a few places where our daughter’s food has been the last plate to arrive. Once it took so long that we actually canceled the order as we’d already finished our meals. Here’s a positive, though, I really appreciate restaurants that bring out a special little snack for the kids to keep them occupied until their meal arrives.
Another mom pet peeve came from Samantha who told me, “The one thing that has irked me lately is a restaurant that is selling cookies for breast cancer awareness and has the cookies on the table when you sit down! How do you explain that to your kids? But it’s for a good cause so you can’t complain to the manager!” Yes, Samantha, I’m totally with you on this one. I sometimes avoid certain restaurants that have cookies at the cash register. My daughter becomes obsessed with the cookies and has goes into toddler rage until we give her a cookie and then she doesn’t want to eat her meal.
SQUIRMING AND WIGGLING FROM START TO FINISH.
Yeah, yeah. Perhaps you’re thinking that I’m a whiny mom who should just eat at home with her kid. The truth is that we rarely eat out. I don’t like imposing a hungry, noisy child on others, but sometimes it’s unavoidable and we find ourselves at a restaurant.
Maybe my family should face the reality that little kids and restaurants just don’t seem to be a good mix in general. We go out to dinner with such optimism only to kick ourselves under the table for forgetting that two-year-olds just don’t make good dinner dates.
What are your gripes about restaurants? Or small children at restaurants? Or about moms that take their kids to restaurants? Or moms that complain about restaurants?


There are 250 calories in a 1 patty serving of Whataburger Beef Patty Large. Get full nutrition facts for other Whataburger products and all your other favorite brands. Comprehensive nutrition resource for Whataburger Pork Sausage Patty. Learn about the number of calories and nutritional and diet information for Whataburger Pork Sausage Patty. This is part of our comprehensive database of 40,000 foods including foods from hundreds of popular restaurants and thousands of brands. Find nutrition facts for over 2,000,000 foods. Log In. Sign Up. About Food Exercise Apps Community Blog Shop Premium. Whataburger Whataburger - Sausage Patty. Serving Size: 1 patty. 240 Cal. 0 %--Carbs. 78 %20 gFat. 22 %13 gProtein. Log Food. Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,760 cal.
Whataburger Pork Sausage Patty. 1 order contains 210 calories, 0g net carbs, 0g added sugars, and 19g fat. Visit our site for complete nutrition facts for this item and 180,000 other foods. There are 210 calories in one serving of Whataburger Pork Sausage Patty. Get its full nutrition information including fat, sugars, protein, carbs, weight watchers points and allergens. Find nutrition facts for over 2,000,000 foods. Log In. Sign Up. About Food Exercise Apps Community Blog Shop Premium. Whataburger Whataburger - Pork Sausage Patty. Serving Size: 1 patty. 190 Cal. 0 %--Carbs. 79 %17 gFat. 21 %10 gProtein. Log Food. Daily Goals. How does this food fit into your daily goals? Calorie Goal 1,810 cal. Whataburger Patty Melt Calories and Nutrition. As mentioned above, the Patty Melt has 940 calories, of those, 58 percent are from fat, 19 percent are from carbs, and protein provides 21 percent of the item’s total caloric value. Check out the table below for detailed nutritional information. Allergy Information: a Whataburger Whataburger Patty Melt contains egg, gluten, milk, MSG, soy and wheat. a Whataburger Whataburger Patty Melt does not contain fish, peanuts, shellfish or tree nuts. Please keep in mind that most fast food restaurants cannot guarantee that any product is free of allergens as they use shared equipment for prepping foods.
Find Out How Many Calories Are In Whataburger Small Beef Patty Only, Good or Bad Points and Other Nutrition Facts about it. Take a look at Whataburger Small Beef Patty. Whataburger Nutrition Facts. Nutrition facts for the full Whataburger menu. Select any item to view the complete nutritional information including calories, carbs, sodium and Weight Watchers points. You can also use our calorie filter to find the Whataburger menu. Check Whataburger menu with nutrition to see Whataburger calories, carbs, fat, and protein. You can also learn about ingredients and allergen information from the complete Whataburger nutrition chart. Find Out How Many Calories Are In Whataburger Sausage Patty, Good or Bad Points and Other Nutrition Facts about it. Take a look at Whataburger Sausage Patty.
Get nutrition information for Whataburger items and over 180,000 other foods including over 3,000 brands. Track calories, carbs, fat, sodium, sugar & 10 other nutrients. Find out Whataburger Pork Sausage Patty nutrition facts. including calories, fat, sugars, protein, carbs and more. Eat wisely, stay healthy. Calories in Whataburger Patty Melt. Find nutrition facts and ingredients for Whataburger menu items. View calories, fat, carbohydrates, protein, fiber sugars, and more.
Whataburger® Patty Melt,. ShapeFit is a health and fitness company dedicated to providing the best exercise, nutrition and wellness information and resources to help our visitors get in shape, stay fit and live a healthier and happier life! Subscribe To Our Fitness Newsletter! Find out Whataburger Whataburger Patty Melt Whatameal nutrition facts. including calories, fat, sugars, protein, carbs and more. Eat wisely, stay healthy.
Calories, carbs, fat, protein, fiber, cholesterol, and more for Whataburger Whataburger. Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want. There are 640 calories in 1 sandwich 8 oz of Whataburger Single Patty Melt. You'd need to walk 178 minutes to burn 640 calories. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Find out how many calories are in Whataburger. CalorieKing provides nutritional food information for calorie counters and people trying to lose weight.
Calorie count for Whataburger Sausage Patty On A Bun and more foods. Track the calories you eat for free!
Ofertas De Microondas Tesco Direct
Cursos Ofrecidos En Ucc
Boda Colgante De Glicinias
Fear The Walking Dead Ratings Temporada 4
Información Nutricional Del Café Caribú
Verifique El Número De Saldo Neto De La Idea
Oyo 70 Cupones De Descuento
Botas De Invierno Para Hombre Black Friday Canada
Viento Y Corriente Usaa
Kanaka Kannada Completo Película Hd
Amigos Netflix Uae
Dk9087 Shine 3
Enfermedad De Comer Carne Contagiosa
10 Cupones Best Buy En Línea
Catalizador De Transferencia De Fase Amidas
Orina Amarilla Oscura Después Del Virus Estomacal
Cupón Van Dusen 411
Empleado De Cumplimiento De Lowes
Los Mejores Juegos De Bolígrafos Y Lápices
La Caca Es De Color Marrón Oscuro Y Suave
¿qué Es Un Comunismo En Política?
Jane The Virgin Temporada 5 Episodio 2 Cw
Procesador Amd Dual Core C60
¿qué Significa Ra En Horas?
Colorista Washout Green
Prueba De Aliento De Urea C13
Resumen De La Temporada 1 Perdida
Cupones Mini Buy Mini Fridge
Cómo Conocer Más Amigos
Descuento Para Veteranos De Seaworld 2019
Njan Prakashan Película Completa En Línea Dailymotion
Auburn Alabama Cupones Eventos
Teatros Amc Películas Westbank
Loews Amc Movie Times
Fine Art America Photography
A45 Amg 2020 Brabus
Video De Bheege Naina
Aigo Mp3 Player
Msc Medicina Tropical Vgh
13 ° Regalo De Cumpleaños Ideas Girl


The Award Winning Kings Head has received:
CAMRA North East Sussex, Pub of the year 2019.
North East Sussex CAMRA, Cider pub of the Year 2020.
Food: Cooking is a passion at the Kings Head with our Chef Joey bringing together some interesting and quality dishes at a reasonable price. We use fresh ingredients and make our own pastry and sauces. There is a lunchtime menu available from the early afternoon and a dinner menu for the evening (see menus). Find our specials board inside the pub showing an ever-changing list of daily delights such as homemade shortcrust pies, local fish dishes and other homemade meals. There is always a choice of our roast dinners on Sunday for Lunch starting at noon and Dinner from 6pm, with a selection of fresh vegetables reasonably priced at £11.50. The dessert board also changes daily and with the season at £6.20 each. Currently we only serve food Tuesday – Sunday. Please see opening times below.
Drinks: Local handcrafted ales start at £4.20 per pint with a choice of lagers, Guinness, a still local cider and sparkling Cider. we also offer a good variety of soft drinks. Importantly we make fresh bean to cup ground coffee. Visit our Brewery site to find more out about the beers we brew in our brewery attached to the pub. 1648brewery.com
Private Parties We have two private rooms free to hire and can accommodate up to 20 or 50 persons seated for meals. These can be interlink for larger groups or parties but please don’t feel confined to the rooms. Contact us with your requirements so we can book you in.
Outside: We have seating to the front of the pub all year round and from April to October we open the listed garden to the rear. There is parking on the front forecourt and plenty of unrestricted road parking in London or Waldron Roads


I decided to make pickled white radish for my preservation project. Pickled radish is a very common Korean side dish. Its tangy, refreshing flavour is used to clean the palate. Often Korean restaurants will serve you pickled radish for free alongside kimchi, seaweed, potatoes, bean sprouts, and others. I’m not a fan of white radish when cooked, but it is delicious when eaten pickled.
Pickled radish is very easy to make. I followed this recipe by Kimchi Chick:
PICKLED KOREAN RADISH
- 1 pound daikon radish, peeled, cut, and cubed
- ⅓ cup EACH of white vinegar, granulated sugar, and water
- ½ tsp salt
- Add sugar, water, vinegar, and salt to pot and and turn on to medium high heat.
- Mix and combine until sugar fully dissolves, approx 2-3 minutes
- Take off heat and allow to fully cool
- Peel daikon radishes and cut into ½ inch round discs. Take each disc and cut into ½ inch cubes and set aside
- Place cubed radish into jar and pour pickling liquid over. Seal and place in refrigerator
- Enjoy the radish cold!
There were leftover radish after dicing so I julienned the remainders. Now that I think about it, all the Korean restaurants I’ve been to serve pickled radish as juliennes. Maybe that’s the proper way to serve it? It’s certainly easier to prepare than cutting cubes.
I had to adjust the recipe because I had more than a pound of radish. I calculated the amounts according to how much liquid I needed to cover the radish cuts. I needed approximately 2⅔ cups of liquid, so I measured 1⅓ cups each of white vinegar and water (half and half). I also added 1⅓ cups of sugar and 2 tsps of salt (1⅓ cups is 4 times the amount of ⅓ cup, so ½ tsp x 4 = 2 tsps).
After simmering the pickling liquid, I let it cool down. I organized the cubed and julienned radishes into different glass containers and poured the cooled liquid over. I put them in the fridge to chill.
The nice thing about pickling radishes is the whole process doesn’t take long. After a day in the fridge, you can technically eat them. The tangy flavours will be milder inside the radish, but the taste of raw radish makes it extra fresh.
I waited around 2 days of pickling before taste testing. The radishes were refreshing and crunchy, and the pickle juice had a good amount of acidity. However, my family and I thought there wasn’t enough sweetness. I added around 4 more tbsps of sugar to the mixture and it definitely tasted better.
Overall, pickled radish was simple to make. Because it comes down to personal taste, I wouldn’t change the recipe I followed. It’s easier to create a pickling liquid using equal parts white vinegar, water, and sugar. You can then adjust the ingredient amounts after the liquid has cooled down to suit your tastes. For me I prefer a sweeter pickled radish, but another person could prefer a more sour version. Pickled radish is very tasty so I’d like to make it again, this time a whole batch to share with family and friends.


In Lyon’s 7th district, close to Gerland Stadium, Jols invites you in for a stop that will take you on a journey.
A little gourmet break far away from the stress of everyday life, that is a heavy argument! Guests enjoy the authentic décor in this former marketplace that was built in 1933. The high ceilings give you the feeling of being able to escape, while signs from the various merchants of this former market are a reminder of this place’s history. A unique place indeed!
Dynamic and personalized service, everyone feels at home at Jols. Family lunch, a meeting with friends, a business luncheon a romantic dinner, all occasions are perfect to come and enjoy the friendly and unique atmosphere at Jols.
In this restaurant that specializes in seafood, the Chef composes dishes that are full of flavours. There are new arrivals each day, a true guarantee of quality and freshness. According to the season, these quality products are worked upon by a passionate Chef who wants one thing only: please his guests taste buds. Tradition and daring are on the menu here. Spices and fish from all over the world too.
With the ideal gourmet menu, it is a journey full of flavours from the sea that awaits you, at a very nice price.


There are a lot of articles on nutrition, one can be confused by some of the articles because some of them are conflicting.
Eating healthy food is the best thing that one can do. eating healthy food can help boost your immune system. This can give your body in fighting symptoms of diseases and viruses like COVID-19.
What is a Healthy Diet?
Eating healthy is not about starving yourself, making yourself unrealistically thin or even depriving yourself the foods that you love. It is however about improving your health, energy as well as improving your mood.
Eating a healthy diet should not be complicated, there are so many experts who will tell you one thing about certain nutrients and how they are good for you. Others will also tell you tell you exactly the opposite. The foundation of having a healthy diet should be avoiding processed, your overall dietary Patten is the most important thing.
You should try by all means to eat foods that are natural, foods that are not processed because these are the foods that can change the way that you look, feel and even the way you think.
Basics of Healthy Eating
There is need for you to balance foods like protein, fat, car0bohydrates, fiber minerals as well as vitamins. This should be done in order to sustain a healthy body, you do not need to completely eliminate these foods. Instead of eliminating the foods, you shod try to find healthier options.
Proteins are essential in your diet, they give you energy and also ensure that your mood is supported. They also support your cognitive function. However, too much protein can harm you if you have kidney disease. A recent research has revealed that people need more high quality protein especially as they age.
There is however no need for you to eat more animal products. There are a lot of plants that contain proteins.
There are good fats and bad fats. Not all fats will harm your body, there are fats that that can protect your brain, a good example of these fats are omega 3s. Some fats can however are not good for your body. Having healthy fats in your diet can increase your wellbeing and even help you trim your waistline.
Diets with high fiber can help lower the risk of heart disease, stroke, and diabetes. These foods include grain, vegetables, nuts beans among other foods. Fiber can also help you lose weight as well as improve your skin.
If you do not get enough calcium in your body can contribute to anxiety, also it can lead to osteoporosis. In addition to that, you can also find yourself having depression and sleep difficulties. You should aim to reduce foods that reduces calcium and eat foods which contains high protein. Vitamins D and K helps calcium do its job, make sure you include these food. you need calsiumj no matter what your age or gender is.
Foods that contain carbohydrates are good sources of energy. However you should avoid refined sour8ces of carbohydrates. Try to eat whole grain foods.


Meta-analysis of 10 Trials Involving 77 917 Individuals.”, World Health Organization: “Mercury and health.”, Reviewed by Christine The recovery of the Moapa dace population is dependent upon restoring stream habitat quality and the removal of non-native, invasive and predatory fish, parasites and vegetation. The fish meat is no longer soft but sorta "jerkied", creating a nice slightly chewy texture. Watch for other interesting behavior and encourage it by giving your betta a treat whenever the fish does things that make you smile. EN ES. This orange-to-pink fleshed fish also has a high omega-3 content. But swordfish and other hunters eat smaller fish. THIS TOOL DOES NOT PROVIDE MEDICAL ADVICE. 6. Some species even have reddish or pinkish coloration. As with tuna, type matters here. Are snakehead fish kosher? dace fish recipes with photo and preparation instructions So they pick up more mercury and other pollutants from their diet. Leek, Potato & Spinach Stew Rating: Unrated 17 For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Supplements may not help you much. Omega-3 fatty acids in fish benefit the hearts of healthy people and those at high risk of, or who have, cardiovascular (heart) disease. What it looks like. Reply. Reply. These fish are edible, though often not highly prized. Fried Dace. Stir in Michael Miller MD April 24, 2020. While they aren’t particularly large, many other fish rely on them for food, and there are a number of ways to cook them for human consumption, though they are often underrated and appreciated. The fact is that while some canned seafoods are prone to contain higher levels of mercury or sodium than their fresh counterparts, the majority are perfectly safe and incredibly healthy. These Fried Dace Fish Ball Patties are a delicious seafood treat originally from Shunde and now a local HK favorite, though usually served up in the form of steamed or deep fried balls. Bait Fish. Forgot your password? Whether you’re after a speedy pasta dish, a simple salad or a brilliant brunch idea, we’ve got you covered. Channel your inner Swede and serve it with hardboiled egg, sour cream, or new potatoes. It can be a bit addictive. The Spanish marinate them with their silvery skins in oil and vinegar for a tapas called boquerones and eat them with bread and beer. “Fried dace with salted black beans is a canned food of Chinese origin. And because they’re smaller and live short lives, they’ve got far less mercury built up in their flesh than larger, older fish. Price: $10.99 ($1.69 / ounce) FREE Shipping Get free shipping Free 5-8 day shipping within the U.S. when you order $25.00 of eligible items sold or fulfilled by Amazon. Home; Recipes; Health & Nutrition; Our Planet; Our Story; Recipes and healthy choices made easy. View our slideshows to learn more about your health. Log into your account. The population has grown from 459 in 2008 to more than a thousand as of February 2018. your password. High doses can help slow plaque buildup in your arteries and lower some types of fat in your blood. Bonus: They’re usually much cheaper than wild salmon. I personally see them as a sign that the stream is healthy and doing well. The Dace is a small fish but can provide the angler with a great bit of sport, particularly when using light tackle. 3.8 out of 5 stars 8 ratings. Dace tend to be small fish, usually on the order of one to three inches (about two and a half to seven and a half centimeters) in length. This tool does not provide medical advice. Heat oil in a large skillet over medium heat. WebMD does not provide medical advice, diagnosis or treatment. Creek Chub Sucker Erimyzon oblongus . Fat Head Minnow (female) Pimephales promelas . Dace is a fish that tends to be prolific, with many species, some of which live in different areas and habitats. Healthier recipes, from the food and nutrition experts at EatingWell. 750 / 2,300g left. Dace are present in canals that have an association with river navigations. Status Endangered “Endangered” means the species lives in the wild in Ontario but is facing imminent extinction or extirpation. Before we go over the argument of which is better for you, let’s look at the health benefits of both sardines and anchovies. These are technically shellfish, not oily fish. And those raised in fish farms have some of the highest levels of omega-3s of any seafood. However, some fish and shellfish (e.g., clams, oysters) may contain chemicals or illness-causing microorganisms like … Native species can be found in Europe, the UK and North America. February 18, 2009. Children and women who are pregnant or nursing should avoid swordfish, along with shark, tilefish, king mackerel, and marlin. Also called walleye, it’s the most commonly caught seafood in the U.S. Its flesh is mild and white, so it’s ideal for imitation crab, shrimp, and scallop. Dec 27, 2019 - Learn from multi Michelin star chef, Gordon Ramsay. This law helps keep Maine’s waters healthy by limiting the introduction of foreign fish diseases and parasites, exotic fish species, invasive plants, and other undesirable aquatic life that can irreversibly damage Maine’s natural resources. Also, aquaponics keeps the fish so jammed packed in tanks so not healthy. Welcome! The olive, caper and tomato-based sauce in this healthy fish stew recipe gives this very traditional Italian dish tons of flavor. If you can feed them only twice a day, give enough to eat for approximately a 2-minute feeding duration. Jane Burton—Bruce Coleman Ltd. Specific species have water preferences, however, and not each species can tolerate all the various habitats mentioned. Light float tactics and small hooks (size 20) along with regular feeding will attract the attention of dace. The dace is a fish that has a large range, with some species living in Europe and North America. The caudal fin is large and clearly, though usually not deeply forked. You might even find it smoked by the can. Dace are normally one of the first fish to show up when fishing. Guess I'll need to take a cast at them next time. Lean fish like cod, catfish, and mahi mahi have less fat in their tissues, so they pack less fatty acids. Apparently, the banned substance was discovered by The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department while investigating a food complaint. See additional information. Roston, AFS Fish Slide Catalog. 3.5 ounces (100 grams) of cooked Atlantic salmon provides 2,586 mg of the fatty acid ().Salmon is also an excellent source of beneficial carotenoids such as astaxanthin, lutein, and … fried dace w salted black beans. If you eat your own catch, pay attention to the advisories for rivers, lakes, and other bodies of water. A Pantry Staple. © 2005 - 2019 WebMD LLC. A password will be e-mailed to you. © 2017 Actforlibraries.org | All rights reserved In fact, make mussels a top pick if you like seafood that comes in shells, not with scales. Habitat. All rights reserved. The British rod caught record Dace was caught by Simon Ashton in 2002 from the River Weir and weighed 1 lb 5 oz 2dr. Once health is restored, reduce the amount of food you fed your fish previously so constipation does not occur again. These fish are often silvery in appearance, however some species may be darker, blotched and may have yellowish undersides. Pollock is usually low in mercury and other toxins. NDOW leads the effort to eliminate the non-native species. Some adults remain upstream in … Serve with crusty bread for dipping. After a quick scan, my eyes landed on a lone can of Chinese dace fish with salted black beans at the back of the cabinet, and this One Pot Rice Cooker Rice with Dace Fish recipe was effortlessly born. Cholesterol 265g. Fish is killing me loudly with his comment. Dace do not grow to big heavyweights and a fish of 8 ounces is considered a good catch. However, there are certain fish that will do you more harm than good. Plus, most of the fish are farmed in small pools of waste water, which is highly polluted. They may also scavenge for food, like dead fish, or may eat various kinds of algae and other kinds of vegetation. Rich in omega-3s, long-chain fatty acids. Or swap it for the same-old tuna in a sandwich. A wide variety of canned fried dace options are available to you, such as body. Janet San Diego February 19, 2020. The bones are still in the fish but have softened to … Fall Fish Semotilus corporalis . Salmon is one of the most common culinary fish, and salmon steak, sashimi, sushi, and smoked salmon are all popular options.. — just isn't very popular in the U.S.Even tuna is drowning. Medically Reviewed on 03/17/2020 Oyster sauce can easily replace fish sauce in most stir-fry recipes, as it has a similar … This fatty fish is also tasty, versatile and widely available. Nutritional Info. About 96% of these are fish. Dace are a greedy fish and can be caught most often on maggots and bread punch. Password recovery. Sardines are Richer in Omega-3s. It is not a substitute for professional medical advice, diagnosis or treatment and should not be relied on to make decisions about your health. 291 Likes, 10 Comments - Swapna | Healthy Food & Dance (@swapnavelayudham) on Instagram: “My lunch is this Masala fish fry and a yum Omelette #swapnaskitchen #lunchindian #like4like…” Where to catch dace. Though it is not highly valued as food, the dace is sought by sport fishermen because it is a shy, somewhat difficult fish to capture. Never ignore professional medical advice in seeking treatment because of something you have read on the WebMD Site. The body is usually slender and streamlined, both from side to side and top to bottom. Common Sucker Catostomus commersoni . But they can live as long as 20 years! Atlantic mackerel has several times more omegas and way less mercury than the much larger king mackerel, aka kingfish. And this time I know better not to check any links...Although, if I thought hotrodsandpowerstrokes was real, I'd be looking it up right now.. Eastern blacknose dace (Rhinichthys atratulus) is a species of ray-finned fish in the genus Rhinichthys.Its name originates from the Old French word "dars" which is the nominative form of the word "dart" in reference to their swimming pattern. Oyster sauce. A serving is about 3.5 ounces cooked, depending on your weight. We all know that fish is both delicious and healthy. This makes the dace a pest fish in some locations. It’s unclear if higher doses might make more of a difference. Salmon is one of the most common culinary fish, and salmon steak, sashimi, sushi, and smoked salmon are all popular options.. The goal is an adult population of 6,000 adult Moapa dace. Dace (Leuciscus leuciscus) Average Weight. I live on a relatively healthy river in town. They may deliver huge health benefits for your heart, brain, lungs, and circulation. The dorsal fin doesn’t run the length of the back and is located about midway between the head and tail. Name. Evaluating the Risks and the Benefits.”, National Institutes of Health: “Omega-3 Fatty Acids.”, Oceana.org: “Swordfish,” “You should eat more little, oily fish,” “Anchovy Poop Fights Global Warming,” “Spanish anchovies offer a taste of the past, and a glimpse of food's future,” “Fish Oil Offers Few Health Benefits but Plenty of Harm, Scientists Say.”, Nutrients: “Lean Fish Consumption Is Associated with Beneficial Changes in the Metabolic Syndrome Components: A 13-Year Follow-Up Study from the Norwegian Tromsø Study.”, National Health Service (UK): “Fish and shellfish.”, National Resources Defense Council: “Mercury Guide.”, JAMA Cardiology: “Associations of Omega-3 Fatty Acid Supplement Use With Cardiovascular Disease Risks. For these reasons, the presence of longnose dace populations can be used as one potential indicator of healthy, free flowing river systems. But no matter. Here are 8 tasty fish sauce substitutes. Fried Dace with Salted Black Bean definitely tastes way better than it looks, so if you're curious, do give it a try. Ounce for ounce, they have way more omegas than lobster, clams, shrimp, and scallops. Vitamin B6 helps by lowering the levels of … They’re still loaded with fatty acids. These fish are also found in the Indian, Atlantic, and Pacific oceans. Get help. Fish sauce is a popular ingredient in many dishes, but if you're out or don't like the taste, there are plenty of alternatives. In the mid-1990s, non-native mollies and blue tilapia decimated the Moapa dace population and other native fish in the Muddy River. There’s a good reason why salmon is a poster star for heart-healthy fish. Cirrhinus molitorella (dace) is a fish from the Pearl River in China ‘Dace’ is a trade name of Cirrhinus molitorella while black beans are called “dau si” or “douchi” in Hong Kong and Guangzhou respectively. They’re so much more than the stinky, skinless salt strips that your quirky cousin gets on their pizza. be responsible and read labels or find where this food is from. Fat 44g. Light float tactics and small hooks (size 20) along with regular feeding will attract the attention of dace. According to a recent press release by the Hong Kong government, it appears that a batch of the canned fried dace has been found to contain a trace amount of malachite green.
Mst Private Equity Sdn Bhd, Irish Wedding Bands Uk, How To Draw Luigi's Face, Russian Inspired Wedding Dresses, Death Ship Imdb, First Alert Brk Sc9120b Manual, Ohio State Spring 2020 Commencement Program, May 21, 2012 Day Of The Week,


Hello Horseheads! We hope that you're enjoying the snow and that you don't have to drive in it too much. Why not sit down with a cozy cup of hot cocoa (with your favorite liquor in it) and listen to my favorite album from 2013: Red Summer Spirit by...us. Black Horse Motel is also on the year-end best-of poll at Y-Not Radio under Philly Artists. Please take a few seconds to go and vote for us there!
And, if that's not exciting enough, we have a show coming up at Melodies in Ardmore (formerly Milkboy) with Kwesi K. and The Sun Flights on December 20th. The show also happens to be an ugly holiday sweater show with the audience voting on the ugliest and the winner receiving an autgraphed BHM album!! So get out your ugliest holiday sweaters (not just Christmas) or vests, sweatshirts, hats, whatever! Get your tickets here!
Now in bandmate news; - We just celebrated the birthday of our favorite banjo player, David Richardson! Happy birthday, Dave!
- We are also getting along swimmingly with our new guitarist, Galen. He has warmed right up to that mic and he already wrote a new song which you can hear at our Melodies show on the 20th and if you just can't wait that long, see a video of it here!
- Meg has added a cool new feature once a month called Horse Tracks where she asks us what we’re listening to. You can see the last Horse Tracks here (and you can expect another Horse Tracks soon)!
Speaking of new columns, I would like to add my own here. Welcome to
Strap on the Feedbag!
because I like to cook
You can check out my monthly column to see what tasty treat I most recently baked for the band and get this – I’ll even post the recipe!
This month’s recipe is Dave’s birthday cupcakes (as seen in photo above).
Vanilla cupcakes with Fudge and Caramel frosting
2 C. flour 1 ½ C. sugar 3 tsp. baking powder ½ tsp. salt ½ C. melted butter 1 C. milk* 2 large eggs 2 tsp. vanilla 4 egg whites Preheat oven to 350. Line cupcake pans with liners. Combine all ingredients except egg whites in a large mixing bowl. (I used my Kitchen-aid that the band got me for my wedding, but a hand mixer will work too!) Mix at low speed for 2 minutes. Scrape bowl and add egg whites. Mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners about ¾ full. Bake 20-25 minutes or until toothpick inserted comes out clean.
1 C. butter, softened 2 C. powdered sugar ¼ C. cocoa powder 3 tsp. vanilla 1-2 T. warm water (as needed)* Put butter in bowl and mix on low speed until smooth. Add sugar while mixing, one cup at a time. Add cocoa and vanilla and mix on low-medium speed until completely smooth. Add water and continue to mix until light and fluffy.
You could just use store bought, but homemade caramel is so easy!! 1 C. brown sugar, packed ½ C. half-and-half 4 T. butter pinch salt 1 T. vanilla Mix everything but vanilla in saucepan over medium-low heat, stirring gently with whisk for 5 to 7 minutes, until it gets thicker. Add vanilla and cook another minute. Turn off heat, cool slightly and pour sauce into a jar. You can now refrigerate it and use it for lots of things, including spooning directly into your mouth.


There are a few things we do every time we go.
- Have a homemade pretzel at Jo Jo's pretzels.
- The kids ride the carousel at the top of the Mercantile building.
- A couple other favorites are the bulk food store, and Yoders. Both are great places to locate hard to find food and other items you don't see every day.
One of my favorite trips was a visit to a working Amish farm in a Shipshewana buggy tour. We saw how a working dairy farm was operated, and visited the farm's beautiful gardens, and the kids had fun checking out all the animals.
They also have an Amish-Mennonite museum, a water park, and some of the most delicious home cooked meals ever. I was just there a few weeks ago, but I'm already ready to go back again.


Ministers and Wives Christmas Dinner
December 4, 2017 @ 6:00 PM
1441 Highway 19 North, Thomaston
Guest Speaker: Dr. Ricky Thrasher, GBMB
$10 per person. Please RSVP by submitting this form or calling 706-647-4959 no later than November 27.
This dinner is sponsored in part by the Georgia Baptist Mission Board.
The menu includes:
Choice of 8 oz. Ribeye Steak, Grilled Pork Chop Platter, or Smothered Chicken Platter (grilled chicken breast smothered in cheese, mushrooms and onions)
Choice of baked potato or steamed mixed veggies
Choice of drink (soda, water, tea, coffee)
Choice of Molten Chocolate Chip Cookie Cake or Apple Blossom ala mode


Ask a Volunteer
Q: What is the most unusual food item, by U.S. standards, you have encountered in your host country?
A: One of the delicacies here in Ecuador is guinea pig. They eat it barbecue-style with rice and potatoes. I have yet to eat it; I used to have guinea pigs as pets when I was younger, so I can’t quite bring myself to eat them!
Lindsay Dudley, Business Management Peace Corps Volunteer, Ecuador
A: The most unusual food item that I've eaten in my village is field mouse, which is delicious. Bop the mouse on the head with a stick, gut it, grill it directly on the coals, and then stew it with light soup. It’s surprisingly tender, with a flavor vaguely reminiscent of pork. I've also eaten cane rat, lizard, and dog.
Michael Dreyfuss, General Health Peace Corps Volunteer, Ghana
A: In Azerbaijan, we have khash, a thick soup made from cows’ feet. The hair is burned off the cow’s feet, and then the bones are boiled to remove the meat until the broth is the consistency of mucus. It is served with vodka. Some say that is to enhance the flavor; some say it’s to help you forget the flavor. Khash is supposed to be healthy and good for what ails you.
Amy Eilts, Youth Development Peace Corps Volunteer, Azerbaijan
A: The most unusual food that I've eaten in Mongolia has to be gedes, or animal innards. Mongolians grow up eating it all the time and love the stuff. Whenever the men slaughter a sheep or goat, they will put the innards into a tub for the women to take care of. The women squeeze all the excreta out of the intestines and stomach and clean everything really well.
The men have an ingenious way of killing the animal without spilling any blood. They cut a small hole in the chest, and then while covering the animal’s mouth, they reach in and squeeze the heart until the animal dies. The blood is saved. The women then use the blood to fill the intestines and stomach. Everything is then put into a pot to boil. When it's finished, everyone sits around a table and takes turns cutting off whichever piece they want. I've slowly become used to the taste, but that first meal of innards—and the thought of what I was eating—was very hard to get through.
Trip Edington, Community Development Peace Corps Volunteer, Mongolia
A: The biggest holiday in Morocco is the Muslim Aid-el-Kbir, or “Great Feast,” to celebrate Abraham’s sacrificing a lamb to God. In my village, no part of a sheep or goat is left uneaten, including the lungs, spleen, pancreas, and gall bladder. As a general rule, one third is eaten during the feast, one third is saved for later, and one third is given to charity.
Stephen Eldred, Environmental Education Peace Corps Volunteer, Morocco
A: I was shocked when I was served a goat head in onion sauce for dinner one night. Here in Mauritania, we eat everything with our hands and from a communal bowl, so the goat head was served whole. The skin had been taken off, but they left the eyelashes on! Although I don’t see myself making goat head when I return to the States, I would definitely eat it again.
Cortney Donnalley, Community Development Peace Corps Volunteer, Mauritania


Beautiful, silky, and lactose-free raw yogurt!
I am blessed to be living in a cow-share state, Colorado…a cow-share state is one where individuals can access delicious, nutritious, clean, fresh raw milk. I am also blessed to be a part of a cow-share at a biodynamic dairy farm in Boulder, Light Root Community Farm.
I was invited to teach a class on how to Culture Dairy at the farm last week. I taught those who attended the traditional techniques of making yogurt, creme fraiche, and kefir with raw milk and raw cream. I also went over the benefits of raw versus pasteurized milk and cream.
Culturing milk and cream is a very easy thing to do once you know how to do it…and there are a myriad of benefits to doing so. Even organic liquid milk can be hard for the body to digest because of the presence of lactose, a milk sugar, and casein, a milk protein. Culturing milk or cream will predigest the lactose and the casein for you, which will make yogurt, creme fraiche, and kefir easy on your digestive system.
Cultured dairy products are a large part of the GAPS (Gut and Psychology SyndromeTM) diet…because they are easy on the digestive system and contribute beneficial bacteria to the digestive tract, as well as live enzymes and soothing lactic acid. Many people who have dairy “sensitivities” and allergies, or “lactose intolerance” stay away from dairy because they think that they cannot tolerate them. But they need not do so. All cultured dairy…all yogurt, all creme fraiche, all kefir…was meant to be free of lactose…and you can make your own at home, with ease.
The quality of being free of lactose is achieved by doing what I call “culturing long”. The vast majority of yogurt or other cultured dairy products that are commercially available are not cultured for a length of time required to ensure that the lactose is pre-digested by the lactic acid producing bacteria, or lacto-bacilli. I learned this when I started teaching others about the GAPS diet, and the Dairy Introduction Protocol of the GAPS diet, i.e., when I was looking for a “therapeutic grade” yogurt for my clients and students. Easy peasy. Just allow your milk or cream to culture at 110 degrees F for a minimum of 24 hours. (I like to suggest that folks allow the culturing to go on for 36 hours or so.) Once you do this, viola’! Lactose-free cultured dairy products! Yes, you, too, can eat yogurt (or creme fraiche, or kefir) again!
Here’s a quick recipe for RAW yogurt. Note that if you choose to use pasteurized milk, you MUST heat it first to 180 degrees F and then cool it to 110 degrees F prior to culturing, in order to kill off anything that may be growing in the milk that was sterilized (pasteurized). Also, be sure to use the highest quality pasteurized milk available: organic, whole, non-homogenized, no fillers, from pastured cows if possible, never UHT.
1 quart raw milk
1/3 cup or more yogurt, whey or starter
- Pour milk into a heavy sauce pot. Slowly heat milk to 110 degrees F on the stove. (A digital thermometer makes it easy to track the temperature.) When it reaches the desired temperature, pour the milk quickly into a thermos and hold for 24 hours-36 hours. (Here is a thermos which will do so, and a canning funnel that will help you pour it with ease.) Alternatively, you may also use an electric plate, dehydrator, or a gas stove with pilot light on only.
- If you have a yogurt maker, stir and place in yogurt maker for 24 hours. Then place in glass jar and refrigerate.
Learn more about the benefits of cultured dairy and more culturing techniques in my latest book! It is available as an ebook, a pdf, and a print edition: Cooking Techniques for the Gut and Psychology Syndrome Diet, Part II: Culturing Dairy.
More about biodynamic farming and biodynamic dairy farming
More about Light Root Community Farm
More about Raw Milk
More about the GAPS Diet and how diet can heal your leaky gut and the symptoms that come with it
Until next time, enjoy!
Please note that the above links to products are affiliate links.


No products in the cart.
The Olive Oil
Olive oil is obtained from the fruit of the olive tree by manual or mechanical means.
The olive oil is a product, which is natural and can be consumed as soon as the procedure of its collection has been completed.
It is almost totally absorbed by the organism (98%) and it gives the same number of calories as all the other natural oils, which are 9.3 for each gram.
It comprises the basic source of fats in Mediterranean Nutrition.
The fats of vegetable origin contain more polyunsaturated and monounsaturated fat acids and are considered healthy since they do not contain any cholesterol.
Different types of olive oil can be found with more or less processing such as green olive oil, organic olive oil, and aromatic olive oil
- Green Olive Oil – TheFirst Oil of The Year
The extra virgin olive oil of the first unripe fruit of the year has a rich, fruity and spicy smel but also a bitter taste. It is usually available in small quantities and selected from the best olives.
- Green olives are collected by hand and not by beating or falling. This rare taste, the green olive oil has, is of limited lifespan; the consumer has only 9 months to enjoy it. It is rich in anti-oxidants by nature and combines a superior taste with a high organic value
Organic Olive OilIt’s oil coming from olive groves where very strict rules have been applied in organic farming. Fertilizers here have neither part nor does spraying.
Even the crushing of the olives, maintenance and bottling, are all done without any additives.
The labels of these products must indicate the approval number and the logo of recognized organizations responsible for controlling organic products.
- Aromatic Olive Oil
This oil is used in cuisines throughout the world. It gives a pleasant aroma to salads, roast vegetables, cheeses and creates the perfect dip for bread. It is very easy to obtain a wide range of it.
- Choose a first class olive oil with a smooth, neutral taste.
- Place it in a clean, dry bottle.
- Add spices, herbs, leaves, garlic, onions, lemon, dried red pepper making sure that they are covered with oil.
- Store the bottles in a cool shady place.


The restaurant was founded in 2023 by owner Stella Spanu, a Boulder local. Honoring her Italian heritage and embracing her passion for food and hospitality, Spanu’s philosophy is to have a dining experience that stimulates all senses by incorporating visual art, design, music, premier service, comfortable seating and fresh, authentic Italian cuisine. The space, an Art Deco inspiration, was conceptualized and built by architect Miguel Quismondo.
Born and raised in a small Tuscan seaside village, award-winning culinary expert, Chef Filippo, has created a world-class menu, highlighting traditions from all over Italy. The menu features house-made pastas with imported ingredients directly from Italy, while also incorporating locally sourced ingredients from Colorado farms. The menu is accompanied by an extensive selection of Italian wines and specialty cocktails.
Stella’s has an eclectic live music program and a dance floor with a state-of-the-art sound system. Thursday through Saturday, after dinner service, the space will transform into a lounge while guests are encouraged to enjoy beverages, the dance floor, and a wide variety of music.
Designed to be a feast for the senses, Stella’s Cucina is poised to become the region's most memorable destination for dining and entertainment.
Growing up between Rome and New York City, Stella's culinary journey began from a young age. Her father, a restaurateur from Sardegna, instilled the love of Italian cuisine in her, cultivating a passion that would lead her to open her own restaurant. After attending the University of Colorado, where she earned two degrees, one in Psychology and the other in Sociology, she fell in love with the Rocky Mountains and established her roots in Boulder.
A young entrepreneur with a sensibility towards art, culture, and hospitality, Stella wanted to explore new concepts in the way people approach fine dining. Her love of traveling and international culinary experiences sparked an idea to bring the best of Italian traditions to a contemporary space, ultimately culminating in Stella's Cucina, a restaurant serving authentic Italian cuisine in a modern design setting with a dynamic music program.
Chef Filippo Piccini brings his culinary talents to Stella's Cucina after previously serving as Executive Chef at Solare Ristorante Italiano. Chef Piccini has served at multiple Michelin Star-rated restaurants under globally-renowned chefs including Valeria Piccini, Gennaro Esposito, Enrico Cerea and wine mentor Luigi Veronelli.
Filippo was born and raised in Saturnia, a small seaside village in Tuscany. Situated in the central region of Italy, home to the greatest food and one of the most notorious wine regions in the world. His mother's homemade cooking is what inspired his love and interest in gastronomy.
"From all the chefs I worked with and the ones I’ve met in 28 years of my career, I’ve learned that almost all parts of an ingredient is edible and we have the duty and the pleasure of creating something exciting." - Chef Filippo Piccini


The Africa Fine Coffee Association (AFCA), a regional organisation representing all coffee producing countries in Africa, has partnered with the Uganda Coffee Development Authority (UCDA) and the Uganda Tourism Board to promote the lucrative industry at an event dubbed the 16th African Fine Coffee Conference and Exhibition.
Founded in July 2000, AFCA is a regional non-profit, non-political, member-driven association representing coffee sectors in 11 member countries including Burundi, the Democratic Republic of Congo, Ethiopia, Kenya, Malawi, Rwanda, South Africa, Tanzania, Uganda, Zambia and Zimbabwe.
“Partnering with Uganda Coffee Development Authority (UCDA) Uganda Tourism Board is a great honour,” the Association said in a recent statement ahead of the exhibition, which is set to be hosted in Uganda in February next year.
The three day conference is Africa’s largest coffee trade platform. The event will bring together more than 2,000 regional and international coffee roasters, traders, producers, professionals and connoisseurs under one roof.
The latest edition of the event will involve a business to business (B2B) matchmaking drive as AFCA moves to improve its networking experience by allowing coffee stakeholders to have their coffees cupped.
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as ‘Q Graders’.
This year, AFCA officials reported that a total of 49 coffees from all over East Africa were cupped alongside 20 coffees from the National Taste of Harvest Competitions.
“Interest to purchase over 25 containers or $1 million worth of the East African Coffee was raised from the event,” the Association said in a statement.
AFCA intends to keep holding the event every year at its conference.


APPLE LEMON MUFFINS
Makes 12 servings
Who doesn't like muffins?
1. Preheat oven to 350°F.
2. Butter or grease 12 medium sized muffin cups, or better yet, insert muffin papers.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs until well blended. Mix the flour, baking powder, baking soda and salt together in a separate bowl and add to the creamed mixture, alternately with the grated apple.
4. Add the lemon zest and mix until well blended.
4. Spoon into muffin tins and bake for about 20-25 minutes.
6. Serve warm or at room temperature.
PANETTONE BREAD PUDDING
Makes 8 servings
Here's a sweet recipe for what to do with the extra panettone you have lying on your shelf...
1. Soak raisins in hot brandy 15 minutes, then drain (discard brandy or reserve for other uses).
2. Meanwhile, butter panettone on both sides and cook in batches in a large heavy skillet over medium heat until golden brown on both sides.
3. Whisk together remaining ingredients.
4. Break up panettone into bite-size pieces and spread evenly in a buttered 13-by 9-inch baking dish. Scatter raisins over top; then pour in egg mixture. Let stand 30 minutes.
5. Preheat oven to 350°F with rack in middle.
6. Bake until pudding is golden and just set, 35 to 40 minutes. Serve warm or at room temperature, with or without whipped cream.
RICH COFFEE CAKE
SOUR CREAM COFFE CAKE
One 9-inch square or Bundt cake
2. To make the streusel: Combine the sugar, flour, cinnamon, salt, and nutmeg if using. Cut in the butter to resemble coarse crumbs. If desired, stir in the nuts.
3. To make the batter: Sift together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Blend in the sour cream, vanilla, and zest if using. Stir in the flour mixture.
4. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel. Carefully cover with the remaining batter and sprinkle with the remaining streusel.
5. Bake until the cake is golden and pulls away from the sides of the pan, about 50 minutes. Set on a rack and let cool in the pan for at least 15 minutes. Serve warm or at room temperature. Wrap the cake in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
Single-Layer Coffee Cake:
PEACHES and CREAM with AMARETTO
There are fresh peaches from the garden, so I pop them in boiling water for a few seconds to easily peel off their skins, slice them and put them in a bowl.
Then I take three eggs, separate them and put the yolks in a double boiler with 3Tbsp. sugar and whisk them until they're frothy. I add 3Tbsp. Amaretto and whisk the mixture while it's cooking until it thickens. I take the pot off the heat and as it cools stir it now and then.
When it is cool, I add it to the peaches and refrigerate the mixture until it's time for dessert.
I whip about a cup of cream, add a few Tbsp. of sugar and when the peaks are formed, gently fold in the peach mixture.
Serve it in tall glasses or in bowls, and it's dreamy.
PANNA COTTA al CAFFÉ (Coffee Flavored Cooked Cream)
Pour half the cream into a saucepan, add the sugar and espresso, and heat almost to boil. Remove from the heat and sprinkle gelatin on top. Stir until the gelatin dissolves and let cool to room temperature, stirring occasionally.
Using a hand blender, whip the remaining cream into soft peaks. Remove 6 TBSP of the whipped cream and place in a pastry bag fitted with a fluted tip and refrigerate. Using a spatula, gently fold the remaining soft whipped cream into the gelatin mixture.
Pour the cream mixture into 2 individual ring or round molds and refrigerate for about 3 hours.
To serve, immerse the base of each mold into boiling water for 5 seconds and invert onto serving plates. Using the pastry bag, pipe cream rosettes onto the molds, then decorate with coffee beans."
This simple desert can be flavored many ways, with chocolate, cinnamon, lemon or orange zest, or strained fruit such as strawberries, raspberries, or blackberries. Once unmolded, it can be kept in the refrigerator for up to 12 hours undecorated or for up to 6 hours decorated. You can even make a large quantity, pour into molds, and freeze them for up to 3 months. Let the cream come to room temperature before unmolding and serving.
RICOTTA and COFFEE DESSERT
Makes 6-8 servings
Pour the mixture into 6 individual dessert ramekins and place in the refrigerator over night.
It's also possible to freeze it, although the consistency is very different.
CAKE, CHOCOLATE POLENTA
Makes 12 servings.
Grease 9" springform pan. Set aside.
Combine water and cornmeal in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes). Reduce heat to low. Cover; cook until mixture is thickened (5 to 7 minutes). Remove from heat; let stand 2 minutes.
Add butter, chocolate and vanilla; stir until melted. Cool completely.
Combine 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed until mixture is thick and lemon-colored (3 to 4 minutes). Stir in chocolate mixture.
Beat egg whites in large mixer bowl at high speed until soft peaks form (3 to 4 minutes). Continue beating, gradually adding 2 tablespoons sugar, until glossy and stiff peaks form (2 to 3 minutes). (DO NOT OVER BEAT). Gently stir in chocolate mixture.
Pour mixture into prepared springform pan. Bake for 40 to 45 minutes or until cake is set in center. Cool completely. Serve with whipped cream or chocolate shavings.
FICHI CON FORMAGGIO MARSCAPONE - FIGS WITH MARSCAPONE CHEESE
Arrange the figs on 4 plates, and continue the cuts almost all the way down to the base, so the figs open like so many flowers. Beat the mascarpone cheese with about 1/2 cup (50 g) powdered sugar and 8 tablespoons vinsanto . Divide the cheese among the figs, and enjoy!
In a blender or food processor, puree the watermelon. In a bowl combine the puree, the syrup and the lemon juice and chill the mixture, covered, for 1 to 2 hours, or until it is cold. The mixture may be made up to this point 1 day in advance and kept covered and chilled.
Stir the mixture , transfer it to 2 metal ice cube trays without the dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30 minutes, depending on the temperature of the freezer and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen hard.
Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.
The origin of this concept dates back to at least the mid-eighteenth century when fruits were brandied in order to preserve them. This dessert is easy to make and can be served alone, with ice cream or your favorite cake.
PERSIMMON PUDDING, STEAMED
The mold must have a lid or be snugly covered with foil while steaming (a two-quart coffee can with a plastic lid also works). Be sure there is a rack under the mold in the pot or a Mason jar ring, to keep the mold off the bottom of the kettle. This allows the water to circulate freely while the pudding is steaming.
Grease the mold. Put the persimmon puree in a bowl and stir in the baking soda. Set aside while mixing the other ingredients. (The persimmon mixture will become quite stiff.)
Cream the butter and sugar. Add the eggs, lemon juice, and rum; beat well. Add the flour, cinnamon, and salt; stir until blended Add the persimmon mixture and beat until well-mixed. Stir in the nuts and raisins.
Spoon the batter into the mold, cover, and steam for 2 hours. Remove from the pot, and let rest for 5 minutes. While you're waiting, loosen the pudding from the sides of the mold. Turn onto a rack to cool, or cool just a little if serving soon.
The pudding is best when served slightly warm. Garnish with unsweetened whipped cream or your favorite hard sauce, or cherries marinated in brandy.
Note: This pudding freezes well and will keep in the freezer for several months. Always wrap and warm thoroughly before serving.
POUNDCAKE , LAVENDER-LEMON
Melt the butter with 1 tablespoon of the lavender in a heavy, small saucepan. Steep the mixture for ten minutes then strain. Discard the lavender. Set aside to cool.
Beat the eggs and one cup of the sugar in the bowl of a mixer until thick and pale yellow in color. This should take about five minutes.
Sift flour and salt together into a bowl. Using a whisk, fold the lemon zest and 1/3 of the flour mixture into the eggs until completely combined. Fold in the rest of the flour in two batches.
In a separate bowl, whisk one cup of the batter with the melted butter and the vanilla. Add this to the remaining batter. Fold to combine. Pour the mixture into the prepared pan.
Bake the cake for about 40 to 45 minutes or until a cake tester inserted into the middle comes out clean. If the top of the cake seems to be browning too rapidly before the center is set, cover with foil and continue baking.
Meanwhile, combine the remaining 1/2 cup of sugar, the lemon juice, 1/2 cup of water and the remaining three tablespoons of lavender in a saucepan. Bring the mixture to a simmer and cook only until the sugar dissolves, stirring the entire time.
Remove from heat and let cool until the cake is done. Strain and discard the lavender.
Transfer the cake to a wire rack to cool. Using a cake tester or skewer, poke holes over the entire cake. Brush the loaf with half of the syrup over the top of the cake. Invert the cake onto the rack, remove the pan and brush the syrup over the bottom and sides of the cake. Turn the cake back over and brush with the remaining syrup. Let cool completely.


The porkchop on a stick is my favorite food at the fair, with Sweet Martha’s cookies coming in at a close second.
Of course all the regular state fair food will be available, corn dogs, fresh cut fries, and just about any food you can imagine on a stick. However, every year the state fair foundation releases a list of new foods that will be at the fair. I’m not near brave enough to try everything they come up with, but there are a few on this years list that I just may need to find.
After you try every new food on the list, head on up to our booth to check out a storage shed or cabin and then take a break on one of our comfortable adirondack chairs.