“How did I let it happen again? I really thought I’d be able to use all the fresh broccoli I bought before it went bad. I even planned out all my meals and I still had to throw some away!” Does this type of conversation every run through your head? It happens to even the best of us. You have every intention to utilize all the fresh produce you bought at the store last Saturday, but by Thursday you are throwing some wilted vegetables or moldy fruits into the garbage can. But what else can you do? Everyone knows that fresh is best when compared to frozen or canned options. Right??? WRONG!
OK in some instances that statement isn’t Krazy Talk, but let’s take a moment to go through some facts. Let’s start with frozen fruits and vegetables. The frozen process starts with harvesting the produce at its peak of ripeness and then immediately flash freezing it. Overall, this traps all those glorious antioxidants inside keeping the high nutrient value of the fruit or vegetable. When you compare this to its fresh counterpart, which is often picked before its peak of ripeness so that it may be shipped with minimal damage during the long distance it usually takes to end up in your grocery store, it’s been exposed to a lot of heat and light which can diminish or degrade some of its nutrients. Plus, it never started at its peak nutrient state to begin with because it wasn’t allowed to fully ripen before being harvested.
So what about canned options? Although there tends to be some added preservatives like sugar and salt in these products, the main vitamins and minerals that we are searching for with fruits and vegetables are packed in and ready to be used. My suggestion is to look for options that are packed in water or its own juice and then rinse it with some cold water to get rid of the majority of these added components before preparing it with your meal.
So if you grow your own produce or have access to local farmer’s markets, then buy those beautiful fresh fruits and vegetables and be merry, but in case that’s not an option or during non-peak seasons stock up on frozen and canned alternatives. I promise you’ll potentially save time and money without skimping on the awesome health benefits these foods have to offer.
Anonymous said: What are your thoughts on eating after say 6 or 7 pm and weight gain? Of course there are two camps out there and "new" research that shows eating later won't make you gain weight. Is it really all about calorie in - calorie out?
This is a great question and one that I get quite frequently. As of now there is no research that shows eating after a certain time of day increases weight gain. Of course if you tend to snack throughout the evening or emotionally eat large amounts of food at night, then weight gain will likely occur. It really always comes down to amount of calories in versus amount of calories expended.
I wrote a full blog article on this exact topic, so feel free to scroll down and read more details on this issue if you’d like.
Thanks for the asking the question!
Anonymous said: Katie, tomorrow I will need to take my granddaughter to Campus Rec Center and I have no Idea where it is. Does this place have an address? If so please let me know what it is!! Thank you so much!!
Sorry for the delayed response. The Campus Rec Center does not have a physical address. You can find our building location on the Campus Rec Website listed here: http://www.unco.edu/campusrec/rec_center/contact.htm


Welcome to project ALPHA
Our goal and what we do
The trend, the urge, and the pressure to eat a more plant-based diet because of sustainability reasons might jeopardise rather than improve the health of older adults. Older adults have increased requirements for high-quality dietary proteins. Plant-based protein sources often lack essential amino acids, are less easy to digest and contain less iron and no vitamin B12, which are important nutrients for older adults. An uncareful transition to plant-based diets at older ages might therefore introduce nutritional deficiencies that could lead to alterations in physical and cognitive functions.
A healthy shift to plant-based diets can be achieved by careful planning. To do this, it is necessary to combine the right plant-based protein sources so that these complement each other’s limitations and jointly act as a high-quality protein blend. Solving the puzzle is hard: every ingredient has a specific amino acid profile, new plant-based products are entering the market weekly, and there are endless possible combinations of food items. We believe that solving this puzzle is overly complex and time-consuming for consumers, dietitians, and meal planners, while it should be easily solved by smart algorithms and complete datasets.
Project ALPHA has the goal to build these datasets and algorithms, and implement them in a user-friendly tool that gives users direct feedback on their meals while taking into account nutritional needs and sustainability. With this, we want to make the protein transition accessible for everyone.


It's an easy recipe that the kids could help you with and most importantly you won't ever have dry cornbread again. It's a winner everything I make it and the prep time is only 5 mins.
1 can cream corn
1 tablespoon of vegetable oil
1 - 16 oz tub of sour cream
1 tsp of cinnamon
1 tsp of vanilla
1 tablespoon of brown sugar
2 boxes of jiffy corn muffin mix
Add Jiffy Mix and cream corn together
Add Sour Cream
Then Eggs and Oil
Then Sugar and Vanilla and Cinnamon
***Because of the sour cream, the toothpick/fork will not be completely clean, however it should not be wet.****
Moist cornbread with real pieces of corn baked in.


LLOPIS INNOVATES WITH GIRELEC®
No more need to buy and
store firewood, especially in urban zone ;
No more need to load the oven with firewood ;
No more need for a fume exhaust, where it's uneasy due to
neighborhood proximity ;
Always the excellent baking quality of the llopis ;
And maybe the best in energy consumption available in the
marketplace ( as a revolving flatbed oven type).
: a side window can be added to enhance the "show off"
qualities of a Lopis in a store, allowing your customers to see
the inside of the oven, and admire the expert peel work and the
DESIGN AND OPERATION
The Girelec Llopis was specifically designed to satisfy the
Of the Final customer who
- A warm, fresh bread at any
- A tasteful bread, with good
texture and flavours,
- A crusty bread with a longlife
- A deeply cooked bread, with
a constant quality.
Of the Baker, who wants to :
- Increase earnings by producing
a better quality bread by getting a kind of prestige brought by
the use of a traditional oven;
- Significanltly decrease the
cost of energy and labour costs;
- Use electricity as its main
energy, an always available energy, with no storage or delivery
constraints, no need to load logs in the fireplace, no need to
install fume exhausts;
- Own a very reliable hardware
( no electronic system, and a simple mechanism), durable, which
requires very few handling;
- Work following ecological principles.
A frequently asked question : why is the Llopis round-shaped, with
a revolving sole, and so well-designed?
- We just redesign the traditional
form factor of the ancient ovens, while trying to improve their
- To avoid angles, a very bad shape
for a good hearth since it would disturb the flow of air and steam;
- The specific design of its brick
frame implies an excellent temperature homogeneity on each point
of the cooking chamber;
- Its entire area can be used as one
wants, a cooked bread can be replaced by a fresh one, anytime;
- Various weights of bread can be simultaneously
cooked, with an independant time of cooking;
- The quantity of bread to be cooked
can be smartly adjusted according to effective sales : no more
wastage and a good, hot bread all the day;
- No latency : a Llopis oven is always
ready to cook;
- The time management of the baker
All those qualities are a consequence
of the original design of Llopis ovens, and their unsurpassed technical
- A unequalled insulation : more than
45cm of a natural mineral material;
- A heavy revolving refractive hearth;
- A very complex masonry, only built
with refractory bricks;
- Rock-solid with proven materials.
All those qualities, plus a wide range
of products make this oven a real reference, with a lot of benefits.
OF A LLOPIS OVEN.
The Llopis oven has brought a bunch
of qualities in various domains during the last 60 years :
Its capability of cooking any
amount of weight with a high hydration rate, so the bread can be
cooked into its own steam, rich in flavours, allowing it to keep
all its taste.
(This has been proved in several blind-tests.)
The revolving sole concept make the bread cooked steadily.
Llopis has definitely established a new reference in cooking bread.
With its high power of cooking, it can cook any weight of bread,
even the heaviest.
- of Energy consumption : Probably
the most cost-efficient electric oven available : A 2.5m of diameter
Girelec model (it represents about 5m2 of baking surface) only
needs 30kW of electric power, and uses only 17kWh. This is possible
not only because of its design, but also because of its perimetric
insulation thickness (5cm) and the type of material used for this
insulation ( stone powder). So the main quality of the Llopis
Girator, the baking based upon the heat storage, is the same with
- In terms of cooking surface : due
to the high commercial qualities of a Llopis in terms of attractivity
when installed in a store, the peel work can become a must. As
an addition, the baking process is continuous (fresh doughs replacing
baked ones) the use of such an oven is always optimal. This helps
reduce the required cooking surface.
- Labour : since loading and unloading
bread inside and outside the oven with a peel is a continuous
process, one could think it implies more time spent doing this
task when compared with classic rack ovens ; but in fact there's
no significant difference because a lot of time is wasted between
the two stages while using a rack oven. Furthermore the vey low
quantity of wood needed by a Llopis oven, means a short time spent
adding wood into the hearth. If you can use a domestic chimney,
then you can use a llopis.
One More proof ? More and more women actually work with llopis
- Investment : due to the durability
quality of our ovens, usually more than 35 years lifetime, the
profitability of your investment speaks by itself. Furthermore,
each part of such an oven can be replaced at any timte, extending
its lifetime (for example, the
complete remade of the inner refractory mass can be done by the
inside of the oven).
- Accounts : Electricity is an energy
that requires no funds, you only pay per use.
Commercially attractive :
When installed in a prominent place, the Llopis oven catches everybody's
attention by emphasizing the traditional dimension of a traditional
work by peel.
Numerous testimonials of bakers that already own a Girator
proudly claim a 25 to 35% increase of their sales.
The sole presence of such an oven can be a tremendous benefit for
giving a bump to an old bakery or giving a new identity to an existing
store. Just imagine how much this can be true with a faced façade.
A Llopis is always ready to cook, all day long.
The main energy is provided by 2 resistor layers placed under the
vault and the bedplate. Several probes allows to regulate the temperature
to suit the desired activity of baking. The settings for the vault
and the bedplate are independent. A timer allows to set a timed
start of the oven. When the baking process starts, in the morning,
the oven is still hot, which proves how much such an oven is a money-saver,
and that it can be very fast to start up.
Electricity is the only fuel and energy source.
Built in steel, cast iron, refractory bricks and stone powder (noglass
whool), every part of this oven is recyclable : so it definitely
is compatible with sustainable development concepts.
The Girelec shares most of its
component with the famous Girator. The electric system is based
on solid and reliable parts made by well-established brands, for
a better handling.
MAIN TECHNICAL DIAGRAM
The drawings below show the basics of a Girelec oven.
All dimensions in meters. Most of them
are fixed whatever is the oven model. In this particular case the
oven shown is a 3.90m diameter model.
UNIQUE INSULATION ABILITY
"insulation" term is actually inapropriate when talking
about the Girelec. As a matter of fact the insulation material used
is a specific rock, extracted from the soil, finely crushed, and
derived from the fossilisation of micro-organisms.
With its high density and cohesion, this material is capable of
insulation (which means act like a barrier to the heat loss), and
overall is capable of storing heat ; those two qualities can't be
found in more traditional materials like stone wool, glass wool...
This superiority is dubbed by the use of the widest section of insulation
material available on the marketplace : 45cm wide !
is the main part of the oven : 3cm thick, it weighs about 500 kg.
WIth its high density refractory mass, you can get a perfect, deep
cooking of bread, which would be impossible to achieve with a lighter
deck ; as a matter of fact with such a more classic deck, the heat
exchange is quite limited. When compared to a non-revolving deck
oven, where the deck is colder on the front, the temperature is
often very non-uniform, revealing all the benefits of The Girelec
As an addition, The revolving deck of the Girator is suspended,
and that implies a couple of qualities :
The use is effortless;
The deck can't be blocked;
It can be lift for maintenance operations from the inside.
The rotation of the deck is controlled by hand so you can precisely
manage the loading and unloading process, which would be less easy
with an automated system.
The cooking chamber is built on a brick complex, and embed 2 resistor
layers,in lower and higher parts, both are protected (against acidity
of bread steams, or peel bumps) for a better durability. The chamber
is the same as the one in the Girator, so the Girelec can get an
excellent homogeneity of heat at any point of the cooking volume,
better than in any other electric oven. This drives to a very constant
basic building materials of a Llopis oven have never been replaced
since its origins.
More then 60 years and more than 12000 ovens sold (most of them
are 30+ years old) are the best arguments, stronger than any speech.
: A NEW STANDARD FOR BAKING
Once the dough is ready to be cooked,(when the natural fermentation
is done and when the optimal chemical and biological point has been
reached) it's ready to be loaded into the oven.
The baking process consists of 3 steps :
The CO2 starts growing as the the dough casts its own steam. For
that you have to be sure that the dough is at its optimal point
in terms of raising :
- Otherwise if the raising process has not been completed, the
CO2 is insufficient, the dough doesn't grow, its final aspect
is flat, no flavours and an unpleasant structure when eated.
- If the raising process is overdone each slash done on the dough
would make the Co2 going away, and the bread would be quite flat
in the end.
At this stage, the overall volume inside the chamber, makes the
steam store ; except if you open the loading door, the steam will
be kept at a constant pressure.
During all the cooking process the temperature must be as constant
Duration of steam absorption.
The duration of steam absorption is linked to the hygrometry rate
of the bread and the hygrometry rate inside the cooking chamber.
This steam volume is so important that it creates a slight overpressure,
and allows the bread to reabsorb it, partly because of the slightly
sloped shape of the sole.
So, the bread keeps on cooking in its own steam, with no additional
absorption of water vapour, like in a classical deck oven. As
a matter of fact, when dealing with such an oven, the water steam
(that is issued from injected water), produced by the steam containers
is poorer, and the steam cast by the bread itself are driven to
the outside via the vents.
This reabsorption is also facilitated by the fact that the exchanging
surface between the cooking chamber and the outside of the oven
(by the loading door) is much more reduced in a Llopis oven compared
to a deck oven.
The refractory bedplate (sole) takes a long time to heat but is
also very long to cool. That's one of the reasons why a Llopis oven
was designed to store heat, allowing the sole to hold a constant
temperature. With a thin sole, the thermal exchange is more brutal
: the crust is cooked too quickly while the dough cast the CO2 badly.
The holes in the dough can't be well developed, which creates a
compact zone inside the dough and make the deep cooking impossible.
The crumb is insufficiently aired, the texture of the cooked bread
is very bad, and the flavours can't be developed.
On such thin flatbeds, when the deck is heated, the dough is dehydrated,
which implies a decrease of the overall quality of the bread, and
in the end a loss for the baker.
So, the latter, to avoid this phenomenon, unload the dough before
the cooking completion, which makes a bread that becomes tough or
on the contrary too soft, very quickly. No need to say that such
a bread can't be stored for a couple of days.
With a Llopis oven, you can't make a confusion between baking and
dehydrating the bread.
Benefits of the natural steam of a Llopis.
This natural steam is a very volatile chemical complex, rich in
nitrogen, in mineral salts, in potassium, glucose, alcohols...
All those elements used to be a part of the cell of the dough, and
are cast when the dough is warmed.
As an addition, there is like a chemical adherence of the gluten
with this complex that can't be achieved with injected water.
We have really wanted to keep this natural steam of the bread, instead
of wasting this resource.
Why? In fact this natural steam is useful
in multiple ways in the cooking process :
- it helps holding the inner hygrometry of the dough, and avoid
the variations of hygrometry of the atmosphere to have an effect
inside the cooking chamber;
- it gives a natural warm color to the dough; (the glucose embedded
inside the steam helps the caramelization of the dough);
- it allows to not waste dough, because the dough is cooked and
- it allows to keep all the initial flavours and tastes of the bread;
- it allows to get a constant and predictable product, pleasant
for the customer who appreciates its taste, texture and aspect,
without the addition of a chemically poor element (the water into
the steam network of a classic oven can contain some chlorine, which
can give some bad tastes to the bread).
CONSUMPTION COMPARATIVE CHART
THE GIRELEC RANGE OF OVENS
COOKING SURFACE (M2)
OUTER DIAMETER (m)
OVERALL SURFACE (m2)
250 Gr DOUGH CAPACITY
200 Gr DOUGH CAPACITY
Please note that on demand, some specs of
the Llopis oven can be adapted following your needs : height, wideness
of the loading door...
A CUSTOMIZABLE OVEN
FOR A BETTER LOOK
In order to enhance its traditional aspect,
especially when installed in prominent place in the store, we highly
recommend to our clients to tune up their oven.
Just imagine the visual impact, once dressed , of a Llopis oven,
for your customers.
The chosen material can be inspired by your country :
Brick, Stones, Pebbles...Or some more unusual ones like tiles...
The dressing can be in adequation with the wall colors; it can cover
the entire oven or just one side.
For all that we closely work with professionals of each specialty.
Please contact us.
You can see some samples by clicking on the image below.
DESIGN AND OPERATION
BENEFITS OF A LLOPIS OVEN.
: A NEW STANDARD FOR BAKING
OVEN FOR A BETTER LOOK


1. Banana Leaf: Perfect food destination for the South Indian food lovers. Here, one can taste the most delicious South Indian food at completely Indian style.
2. Fify & Ally: If you want to taste the typical Scottish food dishes then this could be the most amazing place to visit.
3. Where The Monkey Sleeps: For those who want to eat the best food at most economic range then this is the best option. Here, you can have the best coffee and sandwiches at most ultimate ambience.
4. The 78: Here, you can taste the best snacks with multiple varieties. Ambience and location is perfect to have food with anyone.
5. Cherry & Heather: In this place you can taste the best sandwiches along with great meatballs. The great thing about their meatballs is that they can serve it with Indonesian bumbu kecap sauce. If you are vegetarian then you can eat vegetarian sushi which is ultimate in taste.
6. Brian Maule: This is the Glasgow's most popular restaurant in pre theatre Glasgow. Here, you can have the best class of food available and a distinguished ambience.
7. Trans-Europe Café: This is the most economic European café in Glasgow. Here, one can taste the European cuisines with outdoor seating facility.
8. Number 16: A fine dining destination for all the purposes including business meeting, family dinner, romantic candle light dinner and special event dining.
9. Guy's Restaurant and Bar: An ideal destination for finest dining for all the purposes with amazing drinking facilities.
10. Sapporo Teppanyaki: Those who want to eat Japanese food items in an entertaining environment then consider this restaurant. A worth visiting place in Glasgow!


Sun-dried Tomatoes are ripe tomatoes which are placed in the sun to remove most of the water content. Twenty pounds of fresh, ripe tomatoes will dry down to just one pound of sun-dried tomatoes. Sun dried tomatoes have the same nutritional value as the fresh tomatoes they are made from: they are high in Lycopene, antioxidants, vitamin C and low in sodium, fat, and calories.
100% Sun dried tomatoes all natural sun in San Juan, c.
Sun- Dried up tomatoes at the sun is a high quality product achieved by our company, is highly demanded at the market in opposite with the fresh tomato.
Sun- Dried up Tomatoes is produced entirely by the direct exhibition of the sunbeams in a completely natural form, it can stay fresh during approximately one year and being used for pizzas and any other use that you want or need.
Sun- Dried Tomatoes are produced by our specialists in the Northwest region of our country, using two varieties types: high peel and big river.
The tomatoes cuts are "halves" type, the packaging is adapted to the client's necessities.
We export our product especially to USA and Europe, are send in the safest way through our specialists in external trade.
2009-02-16 STAR QUALITY PARIS
CIASA won the International Star for Leadership in Quality (ISLQ). More informartion see link below.
2008-09-02 Sixth International Symposium on Olive Growing
Dear Sr. We are glad in CIASA to inform You, that we will be participate on the Sixth International Symposium on Olive Growing, that will be held in Portugal, in Colégio do Espírito Santo, University of Évora.


It’s been so long since we’ve shared whats going on in our kitchen. Last summer, we were sharing recipes like it was our job, then we sold our house, moved in with my mom, and lastly, moved to Oregon. It’s taken a bit to get settled, and even a bit more to get into a rhythm. Now that we’re in a bit of a rhythm from week to week, we are going to be sharing so many more vegetarian recipes.
Today, I had a little sweet tooth … I also happened to have a little bit of chocolate & a few clementines. When we book wedding clients, we always send the clients a few salted chocolates, so I knew I wanted to take it that way! That’s when these little chocolate dipped clementines were dreamed up.
- 6-8 clementines (peeled & sectioned)
- 3 ounces dark chocolate
- kosher salt
This is so stinking easy … Seriously!
- Melt chocolate in microwave. Only heat for 20 seconds at a time, stir, then heat for 20 more seconds. Will probably take about a minute total.
- Dip each orange segment half way in the chocolate. Shake off excess chocolate (is there such a thing), then lay on a cookie sheet that’s covered with wax paper.
- After you have 6 or 8 segments dipped and on the sheet, take a little pinch of salt and sprinkle over the pieces.
- Repeat until all segments are coated & sprinkled.
- Put cookie sheet into the refrigerator for 15 minutes.


Why our ancestors is have a long life to live? And many of them was still alive at the age of 90 to 100 years. What is their secret? Is it because they eat healthy food? Back when vegetable and fish was the only food they take, they eat meat for some occasions. And they just cook their food fresh and natural.
In our generations you are lucky if you reach the age of 60 and above, many of us at the age of 39 and above they have a health problem like cancer, heart problem, or any disease that so hard to cure.
We have to watched our health and make sure that we have a healthy food in our meal, avoid eating fatty foods and always eat vegetables and fruits, nowadays good health is the most important to live a long life with our love ones.
Remember that to have a good food is the best way to have a good health.


Sushi Bar Sage was established in 2005, known as a premium all-you-can-eat sushi restaurant. Sushi Bar Sage is now run by Hazel LLC. We are making some changes and revamping the menu to bring more excitement to the table with our delicious Japanese cuisine created by our master chefs. We are under new management: owner Mr. Thein Zaw, an experienced sushi chef of 16 years experience, along with our fellow chefs who have many years of experience and our friendly waiting staff. We are proud to offer services such as online order placement and catering for all types of events.


Tips on How to Stay Slim During the Winter Season
Of course we tend to eat more hot foods in cooler weather. And most of us tend to eat more, stay inside more, and that means less exercise. Some extra effort must go into watching what you eat and maintaining a healthy diet to stay slim and fit throughout the winter.
Here are some helpful hints to make this winter season your most slimming:
- Be sure to eat a healthy breakfast to fuel your day!
- Make it a team effort - Join a support group if you are prone to gaining weight, it can be sociable as well as informative
- Fuel up - Never go to a party or event hungry. Be sure to fill up on healthy foods such as fruits and veggies before you go, that way you won’t be tempted to eat unhealthy foods. Resist the temptation of those perfectly arranged appetizers.
- Avoid empty calories such as sugary beverages, extra sweets, and high calorie snacks with no nutritional value...ask yourself "Do I really need these?"
- Schedule more exercise sessions - Turn your shopping trip into a fun activity and weight loss opportunity. Wear comfortable walking shoes, park further away from the entrance, use stairs instead of the escalator or elevator. Most importantly, bring your support team along!
- Keep a food diary - learn to keep track of those good and bad habits that you may have picked up throughout the year. You will begin to recognize where changes need to be made
- It’s normal to crave heavier and heartier foods when it’s cold outside, but it is up to you to modify the meals to satisfy your cravings and control your weight. So, choose your comfort foods wisely…
- Winter is as good a time as any to become your own health guide. Take it upon yourself to learn some new low-calorie recipes
- Drink plenty of water to avoid dehydration
- Keep healthy snacks handy. Try some light popcorn, carrot sticks, fresh fruit, low carb chips or sugarless candy
Try these low calorie recipes to add a touch of warmth and comfort to your winter diet without compromising your waistline!
- Decadent Low-Calorie Hot Chocolate (Serving 1)
1 Tablespoon unsweetened cocoa powder
3 Tablespoons of your favorite artificial sweetener
1 cup of boiling water or non-fat milk
- Chewy Low-Calorie Oatmeal Raisin Cookies (Serving 30)
1 C. Wheat Flour
1/2 C. Splenda
1 1/2 C. Quick oats (Quaker Quick Oats)
1 tsp. Baking soda
Dash of Cinnamon
1/4 C. Sugar free applesauce
1/4 C. + 2 Tbsp. Honey
1 tsp. Vanilla extract
1 1/4 C. Raisins
Could also add nuts, dried cranberries, dried cherries, dried apples - I suppose any dried fruit you wish.
Stir flour, oats, Splenda, baking soda and cinnamon (mix well). Add applesauce, honey and vanilla. Still until the mix comes together and begins to stick. It will be a sticky batter. Add raisins and stir until well incorporated. Use teaspoons (or dinner spoons) to drop teaspoon size batter onto sprayed cookie sheet. Mash cookies down with the back of a serving spoon (sprayed lightly with cooking spray so it won't stick). I formed mine a little when I mashed them down so they would be somewhat round (not perfect of course). Cook for 6-9 minutes at 350 degrees until golden brown.
Amount per serving
Created By: Denise Cykiert, RD


Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Author: Liz Fourez
Recipe type: Appetizer
- 8 ounces mozzarella cheese, shredded
- 8 ounces provolone cheese, shredded
- ½ cup finely grated Parmesan cheese
- 1 - 8 ounce package cream cheese, softened
- 1 teaspoon Italian seasoning
- ⅛ teaspoon crushed red pepper flakes
- 1 loaf Italian bread, cut into ¼" slices
- 1 Roma tomato, diced,
- 1 tablespoon fresh parsley, chopped
- Preheat oven to 450ºF. In a large bowl, combine the first 6 ingredients (all the cheese and seasonings). Spray a 1.5 quart baking dish or pie pan with nonstick cooking spray and pour the cheese mixture into the dish. Bake 15 minutes until all the cheese is melted, bubbling, and slightly browned on top.
- Meanwhile, put the sliced Italian bread in a single layer on baking sheets and toast them in the oven during the last 5 minutes of baking.
- Garnish the dip with diced tomato and parsley, if desired, and serve immediately with the toasted bread for dipping.
You can mix the dip ingredients by hand with a sturdy spoon, but I like to use my stand mixer to get the job done quickly.


Cooking for Campers
The Thrill of the Grill!
Eurocamp Independent has teamed up with UK Living Chef Nigel Smith to showcase the very best of what our most popular destinations have to offer when it comes to 'cuisine on the coals'.
Nigel's recipes have been themed around some of our best-loved destinations, such as Brittany - famed for its seafood; Normandy & Picardy - renowned for poultry. If there's one thing, Nigel advises, it's not to be "boring on the barbie" by serving up endless rounds of burgers and sausages.
Nigel says "Barbecuing gives you the chance to really experiment with true local produce whether at home or abroad. There's nothing that quite reflects the true camping experience than grilling native foods while cooking in the great outdoors.
"The key to a good barbecue is discovering a sense of adventure and putting the sizzle into cooking. It's just as easy, yet much more rewarding to rustle up a simple fuss-free meal or create a feast for family and friends using local foods than it is to pay a visit to the supermarket freezers."
Nigel Smith's Eurocamp Independent inspired recipes
Brittany's Barbecue Lobster & Chicory with a Cider & Shallot Vinaigrette
1 whole lobster, 1 bulb of chicory, 1 shallot finely chopped, 2 tablespoons of cider vinegar, 1 teaspoon finely chopped taragon, 1 clove of finely chopped garlic, 2 dessert spoons of caster sugar, 4 tablespoons extra virgin olive oil, juice of half an orange, seasoning.
1. When the barbecue is nice and hot with no flames and just starting to settle down, take one of Brittany's best ingredients, lobster (washed and prepared for cooking). Split in half and drizzle with olive oil. Place onto barbecue, shell side down and cook for about 5 minutes.
2. Take chicory and cut into 6 pieces. Place into a bowl and add finely chopped tarragon before seasoning with salt and pepper and a splash of olive oil. Place onto barbecue to chargrill golden brown (approx 5 - 7 minutes).
3. To make the dressing, place cider vinegar, finely chopped shallot, sugar & chopped tarragon stalks into a bowl and add remaining olive oil whisking all the time. Taste and season with salt & pepper, add orange juice and leave to one side.
4. Turn lobster over and cook for a further 2 minutes, turn lobster back and spoon over the dressing. Leave for 2 minutes then serve with roasted chicory.
Barbecued French Duck Breast with Brandy Prunes
Ingredients: 2 French duck breasts, 4 large dessertspoons of prunes, cinnamon stick, 1 orange cut in half, 1 garlic clove crushed, 1 dessertspoon of lemon thyme, 2 large dessertspoons of French brandy, 2 large tablespoons of French salted butter.
1. Place the prunes into a bowl with all the ingredients except the duck. Leave to marinate for 24 hours.
2. Score the duck fat evenly, rub with salt and place onto the barbecue skin side down. Place the prune marinade into 2 sheets of foil and secure tightly forming a parcel. Place on the barbecue for 20 minutes, turning over after 10 minutes.
3. Turn the duck over once skin is crispy. Remove the prunes and place into a serving dish, slice the duck breast, place on top of the barbecue prunes and serve.
Normandy's Barbecued Apples with Calvados Toffee
Ingredients: 4 French apples, 225g caster sugar, 2 large tablespoons of French unsalted butter, 4 large tablespoons of Calvados, juice of half a lemon, 4 leaves of French basil.
1. Take 2 sheets of tin foil (10cm x 10cm). Remove the core from each apples in one piece.
2. Mix together in a bowl the sugar, butter, lemon juice and chopped basil. Place into the centre of the apples replacing the core. Spoon over the Calvados and wrap the apples tight in the foil leaving no holes.
3. Place on the barbecue for 15 minutes turning all the time. The sugar and butter will turn into caramel and infuse through the apple
Nigel's suggestion: serve with whipped calvados cream which is simply whipped cream, icing sugar and calvados.
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This is a great little guide for 5 places to go in the U.S. to vacation. First is a trip to western Virginia for the blue grass and old time music venues that are between the Blue Ridge and the Appalachian Mountains. You'll see where the Carter family started their rise to fame (June Carter Cash and other family members) and you're also in for a treat as you take in the breathtaking beauty of the area. Make your way to Floyd, VA and you'll find great music and the best fried chicken in Virginia.
Second on the itinerary is a trip to Vermont in the autumn of the year. There is an abundance of farmstands overflowing with fresh produce, and take in the well-known beautiful fall foliage of the area. A good number of restaurants in this state buy their fresh fruits and vegetables from local farms. The Cafe Provence in the town of Brandon serves a seasonally changing menu and the food comes mainly from local farms.
We are asked to loosen our belt as we go to see the area between Minneapolis and Milwaukee as we go by (and stop at!) supper clubs, creamy pie establishments, frozen custard stores, a mustard museum, and an organic farming area and not-to-be-forgotten breweries and lots of cheese. The majority of the cheese in the land is made in this area. At the Norske Nook in Minneapolis, the sign says "Pie Fixes Everything." There is banana cream, blueberry crunch and pecan cream cheese pie. Take I-43 to Milwaukee to see the Mustard Museum with 5200 kinds and then taste!
Trip 4 is Alice Waters' Culinary Tour of California eating. Alice's restaurant is Chez Panisse and back in the 70's Alice changed the terminology on menus so that people understood what they were eating. "California cuisine" and "certified organic" are a few of those terms. Alice evaluated several food establishments in California such as Hog Island Oyster Company where oysters can be bought, cooked and eaten on the beach. In San Francisco there is the Ferry Building Marketplace where there is a broad selection of gourmet organic produce.
Last on the list is a brewery tour through the Pacific Northwest by train. Amtrak's Cascades and Coast Starlight routes run up the western flanks of the Pacific Northwest. The tour starts in Eugene, OR and ends in Vancouver, BC. In Eugene there is the Eugene City Brewery, The Starlight Lounge and Steelhead Brewing Co. Going on to Portland there is the Hopworks Urban Brewery which composts all of its brewing wastes, serves food made from local organic products and serves organic beer. To get around the areas once off the train, the guide suggest renting a bicycle and even gives the names and locations of places that rent out bikes. Remember not to miss Granville Island Brewing first in Vancouver.
There is much more in the Best Trips than what I've summarized here. Many hotels and inns are recommended, as well as restaurants. Each section also has a "Detour" which has information about off the beaten track places to go. I enjoyed reading this very much and since it's from Lonely Planet, I trust the information if I were to plan a trip based on this guide.


Why it costs $290 (no refunds) just to book this dining experience
Degustation today is an exploration of the enduring charm of the high-end tasting menu, and the discovery that survival takes many forms. From the upcoming Culinary issue, out on June 24.
In Australia, the degustation menu is linked to the introduction of nouvelle cuisine in the 1970s, with its smaller, lighter, creatively presented dishes. What sealed the deal for the multi-course menu, however, was when the chef became the restaurant owner and not just an employee of a restaurateur.
The act of dining shifted from diners ordering what they wanted to eat to chefs cooking what they wanted to cook.
In Melbourne, a young chef named Stephanie Alexander opened Stephanie’s in 1976. The redoubtable Alain Fabregues launched The Loose Box in Perth in 1979. Self-taught cooks Gay and Tony Bilson launched Berowra Waters Inn in 1984 on the Hawkesbury River. It was Degustation or Bust. Since then, casual dining has shifted to share plates and world cuisine. But degustation is still the order of the day at the Big Night Out end of the market.
Not that everybody is a fan. The late Sunday Times restaurant critic AA Gill once described degustation dining as a traumatic experience. “There is a panic in the middle of the meal when you don’t know how far you’ve come, and when you are going to get to the end,” he wrote. “You start crying. I have begged them to stop.”
During the pandemic, industry observers such as restaurant critic Terry Durack forecast a painful death by COVID-19 for degustation dining, assuming that people would flee back to cheaper, more local dining options. “I seriously thought that the last thing people would want was to be in a confined space, unable to leave, with no control over what happens next,” he says. “Like being in lockdown once again, only at a table.”
But as restaurants emerge from two years of brutal closures, restrictions and staff shortages, it appears to be on the rise for two simple reasons: the diner wants it, and the chef loves it.
“Degustation is the only way chefs of high calibre can express themselves and deliver an experience,” says Federico Zanellato of Ele by Federico and Karl, which opened at The Star Sydney in April. “And people are always willing to spend more on an experience. They want to commit to three or four hours at the restaurant and immerse themselves in it.”
Zanellato, who also owns fine-diner Lumi Dining, had his doubts, however. “When we reopened after COVID, I thought people would not have the money for fine dining and would not want to sit down with other people in a closed room,” he says. “But the demand for premium degustation with more dishes and a longer experience was crazy. I was so wrong.” At Lumi Dining, the average spend is now higher than before the pandemic. “I think maybe now is not the time to change after all,” he laughs.
For Justin James, chef and owner of Restaurant Botanic, nestled inside the Adelaide Botanic Garden, degustation dining enables him to offer a unique experience that speaks of time and place.
“Diners want something special, transformative,” he says. “We want our guests to enjoy a mini holiday for the four hours they are here, and we commit to delivering that.”
Commitment is not the first word most people would think of to describe dining out, but degustation chefs refer to it constantly, in terms of both time and money. Restaurant Botanic opened in July last year with The Garden Trail menu of 20 courses for $290 a person, to be paid in full at the time of reservation. With no refunds.
“There are not many restaurants that I know of in Australia who could make that call,” says the Detroit-born James, formerly executive chef of Melbourne’s Vue de Monde. “But we have been fully booked almost since day one. And with only 36 guests and five services a week, it’s extremely difficult for us if a table of four doesn’t show up for their reservation.”
Devising a series of small, consecutive dishes allows chefs to create their own language. James says that spending a longer period with guests also lets him showcase the diversity of flavours that come from the gardens, and to tell their stories.
“Ingredients are like letters, and you start putting those letters together, and you have words. More words and you have a sentence.” He doesn’t think of it as degustation. “They’re not 20 different dishes to us, they’re 20 unique flavour combinations,” he says. “I don’t even call desserts, desserts. They are just dishes that can still be savoury but focus a little more on sweetness.”
With the entire botanic gardens at his doorstep, he has a constant and ever-changing reminder of seasonal diversity. “The garden has its own seed bank to protect that diversity for the future. One of the first things we did was to create the equivalent with our Ferment Lab, fermenting and preserving 2000 kilograms of garlics, vinegars and pickles.”
James is gently scathing about the trend for chefs to have gardens. “They put a couple of leaves on the plate to remind you where you are,” he says.
“I want to push myself more. What can I do with those leaves, how can I change them and serve them, so they still form a story about the garden?”
To illustrate, James smokes abalone in paperbark and grills it over a wood fire. The tender meat is tossed in a butter made of abalone livers and served on a rock under its own shell with a hot sauce of sea urchin, carrot and chilli, lightly grilled daikon and a single leaf of Geraldton wax, a citrusy, aromatic native.
At the table, guests are invited to lift the shell to reveal the abalone, as if they have caught it themselves. Sweet marron is cooked in lemon myrtle leaves and branches, with corn and fermented chilli.
Tangy Davidson plum is infused with lemon verbena and mountain pepper in a sorbet, and the gardens’ fallen bunya branches are used to infuse a sweet custard, glazed with wattleseed miso and native thyme leaves.
Croissant dough is wrapped around a branch and cooked over the fire, glazed in parsnip caramel and finished with roasted grated macadamia. Pine needles are gathered to flavour a caramelised fudge, speckled with dried shiitake mushrooms and rolled in shiitake powder; one of the small bites at the bedtime end of the menu. And that’s just six of the courses, with a further 14 to go.
“Everything that we do is about time and place,” James says. “The place is the botanic gardens, then it widens to Adelaide, then South Australia. The time is now.”
‘If they get bored, they get tired’
Restaurant Botanic is all about the where and when. But Federico Zanellato and Karl Firla have upped the wow factor at Ele, housed in the former Momofuku Seiobo offering from Korean-American chef David Chang.
The chefs inject high drama into the experience by making their eight-course menu progressive, not passive. Diners start with a flurry of snacks at the bar, then move into the kinetic dining space as shape-shifting abstract videos play against curtains and walls. They move again to the broad kitchen counter for the finale.
“We decided not to have the traditional distinctions of entree, main course and dessert,” says Zanellato. “It’s nice for people to move to the kitchen counter to watch us cook the beef on the robata grill and interact with the chefs.”
One of the key requirements of a tasting menu is that it flows naturally, rather than jumping incoherently from fish to meat and from crisp to juicy. “We always start from lighter to heavier, in terms of taste and texture,” says Zanellato. “You need to have a good flow between dishes, and make sure the first dish connects with the following dish as a natural evolution.”
Pearl meat, for instance, has a very subtle, sea-sweet flavour, so appears at the beginning. Marron or Murray cod has a depth of flavour that positions it further into their menu. It gets trickier towards the end. “By now you are moving into a protein such as wagyu beef, so you don’t make it too big,” he says. “Diners don’t want 300 bites of the same thing. If they get bored, they get tired.”
One of dining’s bugbears for Justin James is that chefs often tick the same old boxes, and one of those is that desserts must be sweet. In a traditional kitchen, the chef does the main courses and a pastry chef handles desserts, as if subcontracted.
“It’s like, ‘Wow, I’m in a different restaurant now’,” he says. “There’s no connection. We don’t even have a pastry chef. We just do all the dishes ourselves, so there is more flow, and no division between savoury and sweet courses.”
But as AA Gill so tongue-in-cheekily described, the diner’s palate gets saturated quickly. “By introducing different textures, you wake it up and keep it interested,” says Zanellato, citing his Chardonnay Fresh to Frozen pre-dessert, in which the grape is expressed in different forms and textures. “And you have to make sure there is a good amount of acidity throughout the whole degustation because that keeps things interesting rather than flat.”
It’s all in the timing, he says – the dishes being delivered fast, but not too fast. “I remember dinners where I had to wait for half an hour between courses, and then they would bring something that is just one bite.”
He and Firla stipulate a sweet spot of 10 to 12 minutes between courses. “We handwrite the time on the docket when each course is taken to the table, and that dictates we have 10 minutes to produce the next course.”
Wine or drinks pairings are increasingly taken up because guests want a luxury experience without the pedestrian exercise of decision-making. At Ele, the Atmospheric pairing is popular at $170 a person. In Adelaide, Restaurant Botanic’s three different pairings are chosen by half the diners each night. Many opt for the premium Sommelier’s Reserve pairing priced at $330 a person.
But profit margins drop when a table for two will happily sit on a single cocktail for the evening. “We can’t control that,” says Zanellato ruefully. “Yes, it affects the revenue for the night because we make more money on drinks than on food.”
With marron, wagyu, caviar and truffles on the shopping list, food costs are high. But the fact that every diner is having more or less the same dishes makes a tasting menu more sustainable than a la carte, when chefs have to double-guess the kilograms of fish or steak they will need. “There’s much less wastage and impact on the environment with a set menu,” says Firla.
The Japanese concept of omakase, in which guests respectfully leave it to the chef to decide what they will eat, is also on the rise as cashed-up diners seek more intimate and memorable experiences. And as the format diversifies, so does its market.
At Ele, Firla says, most tables are occupied by young Asian-Australians who typically spend a high proportion of their income on eating out, while other customers book for special occasions or corporate events.
Internationally, some degustation restaurants are moving away from multi-courses of meat towards plant-based menus. Daniel Humm did a 100 per cent plant-based turnaround at New York’s Eleven Madison Park last year. Chef Rasmus Kofoed also announced last month that he would be dropping meat (but not fish) from the menu of his three-Michelin-starred Geranium in Copenhagen.
This brushing away of dining conventions, and desire to entertain and escalate, sets dining at the same level as a stadium concert or night at the theatre, for which you would make a pre-payment, dress up and commit to sharing three or four hours with people who enjoy the same thing.
For the chefs, it’s a high-wire act of thrills, and hopefully no spills, that allows them to work with the best produce they can find. “Degustation is the best way to highlight the real heroes, the beautiful suppliers and farmers that we have,” says Federico Zanellato. “It will continue to change and evolve, but it will always be there.”
- Restaurant Botanic | Adelaide Botanic Garden, Plane Tree Drive, Adelaide.
- Ele by Federico and Karl | The Star, 80 Pyrmont Street, Pyrmont, Sydney.
Three more to try
Underbar | Ballarat
Underbar (oon-der-bar) is set to open in the new seven-suite luxury boutique Hotel Vera in spring. The minimalist 10-course menu and drinks pairing for 14 diners springs from the adventurous mind of former Per Se (New York) chef Derek Boath. 710 Sturt Street, Ballarat, Victoria
Exhibition | Brisbane
Chef Tim Scott, formerly of 10-seater Joy, promises escapism at this dark and moody cellar restaurant under the Metro Arts Theatre. Exhibition, which opened this month, serves Australia’s finest produce as a series of curated small dishes in the Japaneses style of kaiseki. 190 Edward Street, Brisbane
Van Bone | Marion Bay
Described as a “restaurant and farm”, Van Bone perches on the sloping hillside of Marion Bay, 50 minutes from Hobart. Tim Hardy and Laura Stucken offer a ruthlessly local and seasonal multi-course menu for 20 diners, with equally local views from the table. 357 Marion Bay Road, Bream Creek, Tasmania
The July issue of AFR Magazine – the Culinary & Travel issue – is out on Friday, June 24 inside The Australian Financial Review. Follow AFR Mag on Twitter and Instagram.
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Do you like sweet potatoes?
Did you know that the starches they contain become resistant if you cook them and store in the refrigerator at 4ºC?
The resulting starches are very interesting for the health of your intestines, they act as prebiotics, feeding your microbiota.
Today I suggest roasting them in the oven, in a preparation that enhances their sweetness and with a slight acid touch to balance the dish.
Give it a try it, you will love them!
2 sweet potatoes
1 large onion
2 cloves of garlic
6 – 8 rosemary sprigs
Extra virgin olive oil
Shoyu or tamari
Preheat the oven to 200 ºC.
Peel and cut the sweet potatoes in irregular pieces but of the same size.
Cut the onion into quarts similar in size to the sweet potatoes.
Crush the garlic and leave them with the skin.
Cut the lemon into wedges.
Cut the sprigs of rosemary into pieces of 4 to 5 cm.
Arrange all the ingredients in a baking dish or tray. Add a pinch of salt and a few drops of shoyu. Mix well.
Now add a splash of olive oil and mix again so that the sweet potatoes are well impregnated.
Bake for about 20 minutes or until the sweet potato is tender.
To turn off. Remove and let it rest a few minutes before serving.
Cook them with love… and enjoy!
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Written in EnglishRead online
|Statement||(by) Barbara Worsley-Gough ; with a foreward by Andr Simon.|
|Contributions||Simon, André Louis, 1877-1970.|
|The Physical Object|
|Pagination||155 p. ;|
|Number of Pages||155|
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Just set it in the fridge overnight and pop it in the oven in the morning. Her cookbook, "Make It Ahead," answers yes to that question every time. "I wanted to share what I learned with home cooks, who often have to cook ahead to accommodate their families' busy.
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Everything from breakfast, lunch, dinner and dessert with full color photos. All recipes are presented with nutritional facts as well as snippets of helpful nutrition info from registered dietitian .


WELCOME TO MURRAY’S
Murray’s BBQ & Bar is an extension to The Exchange Hotel built after purchasing the heritage listed building next door, joining the properties and turning it into a rustic style American BBQ themed bistro.
Known as one of the northern suburbs' premier eateries, Murray's BBQ & Bar is famous for slow-cooking whole joints of meat. Dry rubbed or marinated, it's smoked on-site in our custom-fabricated smoker. This process gives a unique flavour and tenderness that only low & slow American-style BBQ cooking can deliver.
Are you a brekky lover? We are now serving Breakfast between 9 - 11 AM every Saturday and Sunday! Check out our menu below for our range of options.
Dining at Lunchtime? Take advantage of our $13 Lunch menu!
WEEKLY MEAL SPECIALS
FREE DRINKS MONDAYS
Free drink with any main meal purchase on Mondays from 5pm
$5 from every cheeseburger sold all day Tuesdays goes back to the community
50c WING WEDNESDAYS
All you can eat of our famous wings for 50c each on Wednesdays. T&Cs apply.
$12 PIZZA THURSDAYS
Any of Murray's 12" Pizzas for $12 on Thursdays, from 5pm
Monday—Thursday: 11:45am – 9pm | Friday: 11:45am – 1:30am
Saturday: 8:30am – 1am | Sunday: 8:30am – 9pm


Chrissy's Dietetics Experiences and Tips
Introduction: As a Dietetics student at Iowa State University, I've gained valuble knowledge about the basics of nutrition. However, I believe one cannot just "know" about nutrition and live a happy and healthy life. If that were the case, then the entire US population would be relaxed and at peace with their eating habits, their minds, and their bodies. I've asked numberous random people a simple question "What do you know about nutrition?" And I usually get the same response. Eat less, Exercise more. Eat more fruits and vegetables, and avoid fast food and sweets.
So whats going on? And no, its not because we Americans are all lazy and stupid. We are hard-working, often spending a plethora of hours late at night in the office. Hmm..did someone say, "stress?"
Another problem- I've realized how easy it is to get food around this country. There is a 24 hour gas station ATTACHED to my apartment building. And where did I just get back from? Thats right, the gas station- where I bought a snickers bar and a take five.
How do I feel now? Definetly not full! I am actually thinking about eating some of my roommates candy corn mix. (I won't though)
How many calories did I just consume? I would estimate close to 600kcal. The snickers bar alone was 280kcal, with 14g of fat.
Why did I give into my temptation? For starters, I rarely actually go out and buy a candy bar. It's taken several years to train myself to just not buy that food, because if I do..I know it will be gone within minutes. I know how I am! I know that if chocolate covered candy is in the cupboard, or cookies are on the counter top, I will eat it!I gave in this time, because I ran a half marathon two days ago, and I figured it was about time for a little treat. (Moderation, Balance, and Variety - 3 KEY components to a healthy eating style)
So my rule is as follows: "I will not buy or bring calorie dense foods into my apartment, and if I do make sure that it is only a small amount like a serving or two"
What people need to realize is that we are human beings- our bodies love food because food is essential to our surivial. Therefore, we will do everything we can to make sure we are fueling our bodies.
The following list states the do and don'ts diet solution you need:
1) Do not buy easy to eat food items (such as chips, cookies, teddy grahams) especially in big quantities. If that is nesessary, separate the snack food into several individually wrapped bags.
2)Do not bring in high calorie food items into the house- such as poptarts, chocolate bars, etc.
3) Do Stock your house with plenty of fruits and vegetables. (Especially fresh ones, then you will have to eat them up before they go bad!)
4)Do eat plenty of high fiber whole grains. (Don't be afraid to go over the RDA for fiber which is 25 g/day, with time your body will adapt, and thank you for it)
5)Do eat several times throughout the day - for example 5 mini meals instead of 3 meals.
6)Do not eat when you aren't hungry. With time, this will turn into a habit of consistent overindulging, which will eventually seem like a normal way to eat for your body.
7)Do eat when you are hungry. Listen to your body! If you are left hungry for too long, the hunger hormones will kick in, and you will eat anything in sight!
8)Do eat a sweet or someother unhealthy item once a day (or at least every other day). This item should be around 200-400 calories. These are called "discrepancy calories".
9)Do not get depressed when you overindulge. You are normal- everyone eats more than they plan to sometimes! (Just make sure there isn't a pattern to your overeating- if there is, you may be an emotional eater, (which I admit I struggled with for a couple years)
10)Do realize that it takes 21 days to form a habit, and 21 days to break a habit, or replace it with a new one. So, if you are an emotional eater, I beg you to understand it takes patience, and a habit change to break this lifestyle. (Replace the old habit of reaching for that box of mini donuts, to writing a letter or taking a warm shower)
To be Continued.....


One of the best parts about living in or visiting a city is being able to enjoy the local cuisine or treating yourself to a stellar meal at one of the city’s top spots; Waikiki is no different. Hawaii is truly a melting pot of not only people and culture but also cuisines, making Waikiki’s restaurant scene one of the most diverse, serving up just about any type of food you might be craving. We’ve curated a list of the top five spots you must try on one of your next nights out in Waikiki.
The namesake of renowned chef Roy Yamaguchi, this restaurant opened in 2007 with the renaissance of the Wakiki Beach Walk and certainly fits in perfectly with the new and exciting atmosphere of the area. Roy’s serves up unparalleled Hawaiian fusion fare and is known for its commitment to flawlessly fresh ingredients. You can’t go wrong with any selection off the restaurant’s signature menu, however if you’re in the mood for that extra-special experience, be sure to check out the chef’s exquisite nightly specials. No matter what you choose for your main course, you simply can’t miss the sinful chocolate soufflé for dessert that will leave you dreaming about it for days afterward.
As the domain of Iron Chef Masaharu Morimoto, this elegant Japanese restaurant located in the Modern Honolulu hotel combines traditional Japanese dishes with local ingredients to present diners with an ever-changing menu of fresh, innovative, and intriguing dishes that are guaranteed to excite even the pickiest palette. Favorites include the chef’s signature Toro Tartare, Carpaccio of Waygu beef, and the chef’s own award-winning beers and sake creations. Chef Morimoto is also famous for is tasting menu, which is a can’t miss if you’re only in town for one night and are looking for the ultimate dining experience.
Hy’s Steak House
Cozy leather booths, low lighting, and unmatched elegance: Hy’s is the perfect spot for a romantic dinner or a special occasion with family. A Waikiki community favorite for over 35 years, this Steak House is more than just that; while the restaurant is certainly famous for its steaks of all kinds and is certainly the go-to spot if that is what you are craving, it is most importantly a special place with impeccable service, live music, and Zagat rated food that truly delivers on experience.
La Mer at Halek
Rumored to be the finest dining experience on Oahu, La Mer at the Halekulani Hotel is an utterly spectacular place. Inspired by southern French cuisine and serving some of the most exquisite and palette-pleasing dishes, La Mer is one of the most sought-after restaurants in the area and certainly worthy of being the only restaurant in Hawaii to receive a five-star designation from the Forbes Travel Guide. The elegant and calm ambiance of the hotel is undoubtedly carried over into this impeccable restaurant, creating a tranquil and relaxing dining space where guests can enjoy their superb meal while soaking in the beautiful views of the Pacific just below.
If you’re looking for a beachfront, more casual dining experience without compromising excellent food, Hula Grill is the place to be. Open for breakfast, lunch and dinner, Hula Grill is a great option for a variety of fresh local fare at any time of the day. Right on the beach, this spot is both family friendly and home to the romantic Hawaii scenery you’ve always dreamed of. Soak up the sun and enjoy the ocean breeze while you sip on one of Hula Grill’s refreshing drinks and be sure to order the Poke Tacos if you’re looking for a traditional tasty Hawaiian dish. While Hula Grill may not be the epitome of luxury, it certainly embodies the lively Hawaiian spirit and remains one of the most popular restaurants on the island.


Homemade dog food has advantages and disadvantages. If done properly, this can be a fantastic nutritional option for dogs. But, if done incorrectly, giving your dog an uneven homemade diet will have a bad effect on its health.
The term “homemade dog food” refers to food that is cooked at home for dogs by pet owners using the same “human food” elements that humans use in diets.
With a homemade dog food diet, dogs can stay away from canned wet dog food, dry kibble, and other processed commercial dog food brands.
Reasons Pet Owners Should Opt Homemade Dog Food
Pet owners opt to feed homemade dog food recipes for a variety of reasons, including:
- The desire for superior quality ingredients or quality control
- A major worry of too many commercial pet food recalls
- More tempting recipes for fussy dogs who refuse to eat
- Special health requirements for sick dogs
- Being aware of the ingredients in every single meal your dog consumes
It makes sense that more and more dog owners are preparing their own homemade dog food instead of purchasing commercial dog food brands, given the controversy surrounding the pet food industry.
The Pros of Homemade Food Dog Food
Homemade dog food recipes can be incredibly advantageous for a variety of reasons when they are balanced nutritionally and tailored to the needs of each particular dog. A dog owner should collaborate with a professional canine nutritionist or a veterinarian to achieve this.
Veterinarian care and a correctly chosen homemade dog food diet with elements suitable for such diseases can help manage health issues, including renal, liver, or heart disease.
Puppies, adult dogs, and senior dogs can all benefit from homemade food. Below are a few benefits of feeding homemade dog food.
Quality Pet Food Regulation
Dog owners worry about the quality and safety of the dog foods they feed their canines because pet food recalls are rather common these days. Check out petfoodbrands.net for more information on high-quality dog food brands
Producing homemade dog food for your pet gives you considerably more control over what goes into your diet than buying a commercial dog food brand.
Here we are not only referring to meat vs. byproducts; but also talking about the specific cuts of meat, the meat’s source, and the meat’s general quality.
2. Greater Dietary Variety
When feeding a commercial dog food diet, it’s common practice to give your pet the same kind of kibble for at least a month at a time (one 30 lb bag of kibble). Your dog may find this lack of variety dull, and it is also nutritionally deficient.
3. Homemade Food Don’t Contain Filler ingredients
Commercial pet foods use cheap filler ingredients with little nutritional value to bulk up their products. This enables the production of a significant amount of food at a low cost.
Less nutritious ingredients have a tendency to slip through your dog’s system and increase waste production.
Making your own dog food allows you to maximize nutritional content while removing unneeded fillers.
4. Improved nutrition May Be Provided by a Homemade Dog Food
Commercial dog diets frequently contain ingredients that are vague in terms of details, despite the fact that ingredient labels provide information (for instance, “meat byproduct”).
As a result, you end up feeding your dog unidentified components, or at the absolute least, artificial ones. Feeding homemade dog food recipes enables you to increase the amount of whole foods and nutritious nutrients in your pet’s diet.
5. Making Your Own Dog Food Can Save Money
Certain prescription dog foods, including protein-based dog foods, are special in their nutritional content and have significant manufacturing costs. As a result, their owners frequently pay a high price for them.
Depending on the brand of commercial pet food your dog consumes, you might discover that making your own dog food is a more affordable option.
The Cons of Homemade Food Dog Food
1. Be Careful of Some Harmful Ingredients
Most dog owners are aware that some meals meant for humans can be harmful to dogs (chocolate, onions, raisins, grapes, etc.) All of these hazardous ingredients, however, are not known to all dog owners or people who develop recipes for homemade dog food.
2. Lack of Balanced Nutritional Intake
Making homemade dog food requires adding the right vitamins and supplements to provide your dog with the best nutrition possible. Most people are unaware of these specific dietary requirements and do not include essential vitamins and supplements.
As a result, there are health issues, weight loss, and low energy levels. Always select a recipe developed by a canine specialist to guarantee that a dog food recipe is nutritionally balanced.
3. Homemade Foods: Too Many or Too Enough Calories
If a dog owner feeds their pet commercially prepared dog food, they can easily determine how much food their pet needs each day by reading the back of the bag.
You won’t receive such clear nutritional information if you use homemade dog food recipes. This can be prevented by choosing homemade dog food recipes that do include nutritional data or by precisely calculating this data yourself.
Make sure you carefully examine your options because feeding your dog homemade dog food has both advantages and disadvantages.
Hence, before starting a homemade diet, it’s crucial to speak with a vet or a board-certified veterinary nutritionist.
They can assist you in creating a recipe that satisfies your dog’s unique nutritional requirements and guarantee the food’s safety and the absence of dangerous toxins.
The choice to feed your dog homemade food should ultimately be based on your individual circumstance and the specific health requirements of your dog.


These days it seems to be a like or following for the Keto Diet and any keto variation that will cater to the individual health and diet journey. well we aim to please, here is a 28 day challenge keto diet that we like. This challenge first, has a money back guarantee after 60 days which is truly enough time for proven results. It includes Keto Daily, which gives you basic diet tips, Simple Keto Meals, which gives you 10 breakfast recipes, 14 lunch recipes, and 14 dinner recipes with deserts and more. Included with extra added goodies also. https://bit.ly/2KDyebJ
Starting your health and fitness journey it’s nice to know when you have a foundation that you know will not only help you but really work. Here is our list of some of the the super foods that will actually help you loos weight with the right incorporation into your daily diet.
Raw or cooked is known for it’s cancer preventing power, It also aides in weight loss with it’s fiber filling power.
This fish might be the most single healthy food that you can eat period. It contributes numerous vitamins and proteins that help to prevent a list of illnesses and not to mention the nourishment for the different parts of the body. This food is full of MUFA’s (Monounsaturated Fat) which adds to the reduction of heart disease and weight control also.
Best known for their anti-aging effect also help to make you feel full.
Boots Metabolism and burns fat.
Stops the bodies fat storage and boots your caloric burn.
The protein in eggs will curve your appetite. Studies have shown that women who eat eggs for breakfast loss twice as much weight as women who started their day with bagels.
A portion of dark chocolate can slow down your digestion which will make you feel full for a longer period of time. This can and will make you eat less if eaten in between a meal.
We found this Ice Coffee Protein Shake recipe to be an eye opener (no pun intended ), This powerful drink packs a punch and would put anyone in ” go geta mood ” after downing one of these.
Weight control and loosing body weight is all about making small changes that you can settle with in your life and in your diet. Here are some simple ones that you can do.
Evaluate Your Eating Habits
We all have are own unique eating habits and routines that we like to do. Take notice of your snacking and times that you dip and dab during the course of a day that are not in your diet routine and what foods with. A good substitution is fruit. (No Sugar!!!)
Have A Plan To Succeed
Part of achieving your goal and succeeding in your diet is having a plan for you to follow and stick too when you wounder from your pound goals.
Always Shop On A Full Stomach
When shopping on a full stomach you are more apt to stick to your diet plan and your list.
Eat Regular Meals diet
Eat your regular meal plan and do not deviate your diet plan.
Do Not Eat After 7pm
This insures you of all your food digestion before your sleeping period.
Inncorporate A Lot Of Natural Fruits During The Day
This will take away the snacking and dipping.
Breakfast is The Most Important Meal Of The Day
Not only is it the most important but it should be the most energy and the foundation of the beginning of your diet plan so choose wisely.
Any recipe or weight loss meal plan is meant to be a foundation for your preparation and your personal touch of what you would prefer and like. This is exactly what a smoothie recipe is for. A good smoothie is one that has the ingredients that you like and prefer too drink and aides you in your journey so have fun with it. With that being said this is an ideal smoothie recipe set, to do just that with. https://bit.ly/2ZzzfGS
This west African tea formula is really catching on as a Weight loss product. This hot tea formula has given proven results of rapid Weight loss with fast noticeable results. There are $24 discounts inside the site as well. This is a good package to buy for the price. https://bit.ly/2Ymrvrv
It seems like this might be one of the most opinionated and talked about subjects when it comes to weight loss. The truth is that 80 percent of your body is made up on what you eat and the other 20 percent is your ability to exercise and loose weight and unless your truly blessed genetically which 90 percent of us aren’t, then most likely you are going to need a combination of healthy eating and exercise to help you loose weight. We recommend that you purchase a good protein supplement to incorporate with your meals or smoothies and a daily dose of apple cider vinegar goes well. The following instruction is better utilized in a workout gym facility setting. A quire a stomach routine that best fits you and remember no pain no gain, the stomach and leg muscles are the only muscles that you can work on a daily basis but a minimum of every other day is fine. Now the trick that combines everything to give you the results is that at least no less than two times a week, you must get into the steam room for no less than 20 minutes.
Continue this process along with your eating and exercising routine for thirty days and we guarantee you very noticable resultsin your weight loos plan that will motivate you to continue male or female.
This unique exercise program which is fully equipped with modules and a diet program is basically emphasizing the effects of your mid core muscles which are your hip flexors. It talks about the hip flexors being so closely related and connected to the glute muscles which are directly conected to the lower back and have close proximity to the effect of the sciatic nerve. This relationship can cause numbness of the toes as well as lower back pain, groin pain, loss of sleep and low sex drive. This program comes with discounts and bonuses also, one to have on the list. https://bit.ly/2DAoTgr
When it comes too loosing weight and individual weight plans, the most highly scrutinized and looked at is the diet plan. What’s being eaten and whats not at what time and how much. In actuality there is never a focus on the foods that you can eat to aide you in your diet plan as in what makes you feel like not eating. here are five foods that you can incorporate into your plan that aide in appetite suppressant that will curve your physical appetite.
Extra: Pine Nuts
Let’s face it, not everyone wants nor has time to put in going to the gym. Yes there is that faction of people that would just like to loose Wieght Naturally without exercising and we understand, we are here for everyone’s journey. This one is for you, the Alkaline diet is an acid based diet that helps you loose weight naturally. This diet focuses on the foods that you should not eat and different food tricks that you can apply. This package is a fully loaded program with diet, coaching, gourmet, and Nutrition support packages. https://bit.ly/2ETT7M3


The grand irony of champagne, the beverage, and Champagne, the place? The former is intrinsically linked to the kind of celebrations, full of merrymaking and fellowship, that many of us will be attending Thursday night to ring in the new year. But the latter, if you understand the history, can feel haunted.
Germany’s food and agriculture minister said Tuesday that people should not be afraid of tucking into a grilled bratwurst despite the World Health Organization’s warning that sausages and ham cause cancer.
Vienna has its own regional cuisine – Wiener Küche. It’s hearty and flavourful and meat features heavily. If you’re tired of eating out and want to learn how to serve up a perfect Wiener Schnitzel or Tafelspitz (boiled beef) here are our top five picks for cooking courses in Vienna.
The Cheval Blanc restaurant in Basel has been awarded three Michelin stars, joining the Restaurant de l’Hôtel de Ville in canton Vaud and Schloss Schauenstein in canton Graubünden in gastronomy’s most exclusive club.
Viennese traditional cuisine tends to be dominated by meat, just look at the number of Würstelstands in the city. However, it also has an increasing number of excellent vegetarian and vegan restaurants.
Despite some showers on Saturday night, around one million people – the first of up to six million expected between Saturday and October 4th – are believed to have visited the Oktoberfest grounds at Munich’s centrally-located Theresienwiese. Please click here to read the full story
Renowned American culinary magazine Saveur has anointed Berlin The New Vegetarian Capital of the world, it was revealed over the weekend.
For those looking to while away a Saturday with friends over a few beers, the Grand Prospect Hall’s new beer garden will definitely make your dreams come true.
New York City’s multifarious food options can easily make one blasé. But a culinary possibility that never becomes passe, the news of whose arrival causes the heart to leap in happiness—as well, perhaps, as one’s cholesterol count—is that of a dependable new hot dog stand.
When German grocery shoppers think of the USA, they think creamy orange salad goop. Because in Germany, Thousand Island dressing is called “American Sauce.”


Sample cuisines from all across the world and navigate through stalls stocked with fresh produce. This distinct, 150-year-old riverfront neighborhood is a mecca for lovers of history, local produce and fresh eats.
Breakout KC Price: $28
A live-action escape room in downtown Kansas City’s River Market. Your goal is simple: you have 60 minutes to breakout from one of our real life Breakout rooms. Crack the codes. Use your gut. Solve the riddles. Find out if you have what it takes to Breakout in time!
Power & Light District
The Power & Light District is an eight-block entertainment hub unlike any other in town.
Pierpont’s Price: $10 – $30
Offers you an atmosphere of casual, yet elegant dining.
National World War I Museum and Memorial
The National World War I Museum and Memorial is the only American museum solely dedicated to preserving the objects, history and personal experiences of a war whose impact still echoes in the world today.
Originally constructed in 1914 as a massive railroad terminal, Union Station quickly became a centering point for commerce, culture and community.
Port Fonda Price: $10 to $20
What started as Kansas City’s most talked about dining experience — authentic Mexican cuisine served from a custom airstream trailer — Port Fonda has taken that grassroots success and turned it into one of Kansas City’s most compelling restaurants.
McCoy’s Public House Price: $10 to $20
It has been recognized as one of Kansas City’s best brewpub serving award-?winning comfort food and hand-crafted ales for more than 15 years.
Their chefs aren’t simply Thai-influenced. Having come from Thailand, their heritage allows them to use authentic flavors in all of our creations. They love good food and are always excited to get to share their creations with their guests.
Their vision is to create classic varieties like old fashion doughnuts, along with more creative creations like, double chocolate nutella, s’more, creme brulee, and maple bacon doughnuts. Then, to step it up one more notch, what about combining doughnuts with some of our favorite foods, like a doughnut bowl with bacon and Mac n’ Cheese, pizza doughnut, or a biscuits and gravy doughnut.
A large independent urban/fashion boutique, located in Westport filled with KC apparel.
The Riot Room
It has some of the hottest names in local music. Known as Westport’s rock-and-roll institution.
The Westport Saloon
While supporting independent roots musicians, The Westport Saloon provides live music 7 days a week; Honky Tonk, Bluegrass, Blues, Rockabilly and more.
Some call it the “Rodeo Drive of the Midwest,” but this Spanish-Inspired shopping district dotted with fountains and statues truly has a flavor all its own.
Gram & Dun
American Food. Brings culinarily-driven fare, while paying special attention to pairing food with libations.
Price $10 – $20
Whether you’re stopping in for a quick bite or toasting a milestone, celebrate with exquisite authentic Italian cuisine prepared to perfection at Brio.
Casual neighborhood restaurant that brings a piece of New York City to Kansas City’s beautiful Country Club Plaza. As a specialty pizza and wine restaurant, Coal Vines is known for coal-fired oven pizza but is complemented by a full menu.
The Nelson-Atkins Museum of Art
Aspires to create a glorious environment–the ongoing experience which is in itself as compelling as a single “blockbuster” event.
In Kansas City, where barbecue is a way of life, it is understood that smoke has mystical properties. Smoke has the power to transform the ordinary into the extraordinary. It can transform the least desirable cuts of meat into the most delectable. It can even transform a neighborhood corner gas station into one of the most popular restaurants on the planet.
Life is an adventure, and all along the way we treasure the people and places we encounter. So if you’re in Kansas City, stop by one of their cafés to stock up on freshly roasted coffee beans or simply enjoy a cup of coffee or one of their specialty drinks,
Great coffee is motivational. Inspirational. Timeless moments are often shared over a cup. So Parisi takes their coffee seriously. Selecting, roasting and brewing it right is an art. Parisi Coffee is a proud, passionate homage to an Italian heritage. It’s also their way to share their delicious traditions with you, so you can start your own.
Their cafe boasts excellent coffee roasted by Messenger Coffee in Kansas City, a full lunch and breakfast menu, and one-of-a-kind toast provided by our partner bakery right next door, Ibis Bakery. It’s the perfect place to meet with a friend, do work away from home or the office, catch up on your studies or simply grab a meal.


Cook like a chef!
Propane cook ranges give you greater control with precise temperature and even heat distribution. With instant gas flames that eliminate waiting for burners to warm up – you’ll be cooking like a pro in no time. As an added safety feature, propane gas burners also cool quickly.
Cooking with propane, on average, costs less than half of cooking with electricity. And 97% percent of professional chefs prefer cooking with gas!
Advantages of cooking with propane:
- Cooking with propane, on average, costs less than half of cooking with electricity.
- Propane gas will respond instantly, electric elements won’t.
- Propane gas burners won’t have problems with warped-bottom pans, whereas electric heat elements require flat-bottom pans to maximize their cooking ability.
- Gas provides more even heat across the bottom of pots and in the oven, which means fewer hot spots.
- Propane-fueled cook tops offer instant heat and absolute temperature control, allowing users to adjust from a boil to a simmer in seconds.
- Pilotless ignitions on propane stoves eliminate the need for a constant pilot light, saving a homeowner 40% overall in energy use.
- Unlike electrical appliances, many propane cooking appliances are not affected by power outages.
Cooking with style
Surveys continually prove that consumers prefer to cook with gas because it provides more precise temperature control and heat delivery than electricity. Propane cooking appliances can integrate style and functionality into any new home, regardless of its size or architectural style.
Propane cooking appliances cover a wide spectrum, from low-cost economy models to deluxe units that combine every imaginable cooking convenience and energy-saving feature. The wide variety of ranges, ovens, and cook tops available today can give homebuyers and contractors a choice of unique and functional kitchen designs.
Saving you money!
Various energy-savings features (such as pilotless ignition and improved insulation) are also available on propane cooking appliances. These features can reduce gas consumption by 30-50%, further increasing propane’s cost advantage over electricity.


- Protein: Greek yogurt is high in protein which promotes a sustained sense of fullness. A typical 6-ounce serving contains 15 to 20 grams, the amount in 2 to 3 ounces of meat. A 6-ounce serving of regular yogurt provides just 9 grams, meaning you may feel hungry sooner. One cup (8 ounces) of plain, non-fat Stonyfield organic “Oikos” Greek yogurt provides 23 grams of protein. This makes Greek yogurt especially appealing to vegetarians, who tend to avoid many sources of animal protein.
- Carbohydrates: Greek yogurt contains about half the carbohydrates of regular yogurt, 5 to 8 grams compared with 13 to 17 per 6-ounce serving. One cup of plain, non-fat Stonyfield organic “Oikos” Greek yogurt provides 9 grams of carbohydrate. Since the straining process removes some of the lactose, Greek yogurt is less likely than regular yogurt to cause digestive problems in lactose-intolerant individuals. Note that both types of yogurt will contain higher amounts of carbohydrate if sweetened with sugar or other ingredients like honey, dextrose, fruit blends, etc. Try to select yogurt with less or no added any sugar.
- Fat: Avoid whole milk yogurt due to it’s high saturated animal fat content. Seven ounces of “Fage’s” full-fat Greek yogurt contains 16 grams of saturated fat, or 80% of your total daily allowance if you are on a 2000 calorie diet (that’s more than in 3 “Snickers” bars). Dannon’s regular full-fat yogurt contains 5 grams of saturated fat per 8-ounce serving. Saturated animal fat raises total cholesterol, as well as harmful low-density lipoprotein (LDL) cholesterol levels, thus increasing the risk of heart disease. Always read nutrition labels carefully, and choose low-fat or non-fat yogurt.
- Sodium: An 8-ounce serving of plain, non-fat Stonyfield organic “Oikos” Greek yogurt contains 95 milligrams of sodium, about half the amount in a similar serving size of most brands of American yogurt. Note that excess dietary sodium can elevate the risk of heart, kidney, and vascular problems. The federal government’s 2010 Dietary Guidelines for Americans recommend less than 2300 milligrams of sodium intake daily for healthy individuals, and less than 1500 milligrams daily for all African Americans, individuals over 50 years of age, and those with or at risk of high blood pressure (hypertension), diabetes, or chronic kidney disease.
- Calcium: American and Greek yogurts are both excellent sources of dietary calcium, each providing about 30% of the recommended daily calcium requirement per 8-ounce serving. To further increase your dietary intake of calcium, include more low-fat or non-fat milk, beans, nuts like almonds, seeds like sesame, and green leafy vegetables like bok choy, collards, dandelions, mustard greens, swiss chard, and turnips.
Remember to always read nutrition labels and check expiration dates. Live bacterial cultures in yogurt and kefir tend to diminish over time. Therefore, try to finish these products well before their expiration date. Be careful of flavored varieties of yogurt which may contain extra calories from corn syrup, fruit purees, modified food starch, sugar and other sweeteners, and less of yogurt’s natural health benefits.
Nutritious and easy to prepare, the following recipe can be served at breakfast or lunch, as a snack, or in place of rich desserts:
- Nonfat Greek yogurt (“Chobani”, “Fage”, “Oikos”, or any other natural yogurt)
- Chopped, unsalted, and unflavored nuts and/or seeds, such as almonds, walnuts, pecans, peanuts, pumpkin, sesame, or sunflower seeds
Place yogurt in serving dish. Sprinkle chopped nuts and/or seeds on top. Drizzle with honey. Enjoy!
- Wheat germ or ground flax seeds may be substituted in place of other nuts and seeds.
- Chopped fresh fruit, berries, dates, raisins, and/or granola cereal may be added for more fiber and nutrients.


Discover the Versatility of the Combi Oven
The modern day Combi Oven is a versatile and dependable kitchen tool that can handle a variety of tasks. It is a combination of a convection oven and a steamer, equipped with an array of features and benefits. Combi ovens are frequently used on a larger scale in commercial kitchens.
Combi ovens can cook food in less time than a traditional oven, combining the best of both worlds – cooking with heat and moisture.
You can also steam fish, roast vegetables, grill meats, bake cake and bread, or make pizza.
Combi ovens are excellent for busy restaurants, cafe's, Childcare kitchens and many other commercial kitchens requiring the convenience of cooking with many different Pre-set special processes: including Holding, Delta T, Regeneration, Low
Temperature, Pasteurisation in jars and Jar cooking (with accessory),
Smoking, Vacuum packed, Drying and Smoking (with accessory).
Many models come with pre-setting for remote control of power peaks.