Providing you with healthy options is something your dining team proudly does every day. We help you select delicious, nutritious and satisfying meals, snacks and desserts by highlighting well-balanced menu choices and providing nutritional information and tips to help you make choices that fit your needs.
We take pride in serving you wholesome ingredients, preparing recipes accurately and providing nutritional analysis and ingredient statements through our online menus and nutrition calculator. From our general manager to our front line servers, we work carefully to address food allergies, celiac diets, or other special dietary needs. We want to meet one-on-one with anyone who has individual dining needs to ensure that your dining experience is safe, delicious, and social. If you have a food allergy/special diet concern, please call or visit the Dining Center office.
We offer many gluten free options from sandwich breads, cereals, entrees, & soups . Many of our dishes are made with gluten free ingredients such as flour, so you can enjoy a wide variety of offerings. Please contact us directly so we can ensure that you are able to enjoy the countless offers we provide.
My Zone is our campus “pantry” where food items needed by students with Celiac disease or nut allergies are stored and prepared with precautions against cross-contact. This area is free of tree nut, peanut and gluten-containing ingredients and products.
Meet the Dietitian
Do you have questions about food allergies, diet, or health and wellness? Our regional dietitian is available to answer your questions as well, Karen Jew, MS, RD, LDN can be reached directly via email. Contact Karen Jew
Mindful is Sodexo's health & wellness approach that helps you make healthy choices second nature! We are committed to creating healthy environments for our customers. Central to this effort is providing healthy, nutritious foods. The result of this initiative is an approach that focuses on transparency of ingredients, delicious food, satisfying portions and clarity in message so that you can make Mindful choices!
Mindful offerings meet stringent nutritional criteria based on the Dietary Guidelines for Americans. Each meal part is limited in calories, has fewer than 30% of calories as fat, fewer than 10 % of calories as saturated fat, and is restricted in sodium, and cholesterol. Look for the Mindful icon to indulge in the healthy and delicious items offered at each meal.
A variety of gluten-free items across campus and can accommodate customers with foods that are free from gluten-containing ingredients and protected against cross-contact with gluten.
Menu items with the vegetarian icon contain no meat, fish or poultry, or any meat products such as soup base. Our vegetarian offerings meet the needs of lacto-ovo vegetarians and may include eggs and/or dairy products.
Vegan offerings contain no meat, fish, eggs, milk or other animal-derived products such as honey.


We just had the most wonderful event, catered by Chef Don Higby of Christendom College’s Charlemagne Catering, at Rappahannock Cellars. I was the nervous host, but one thing that I never had to get nervous about was the amazing food and service from Chef Don and his team.
The idea was to mix a business meeting with a wine-paired dinner. Chef Don had to work with the wonderful staff at Rappahannock Cellars to coordinate all of the logistics and to match their wines to his amazing menu.
We started with an incredibly fresh Tuna Sashimi with Wasabi dressing and a thinly sliced scallion with fresh chiffonade basil. Chef Don paired this with a Rappahannock’s wonderfully dry and fruit-forward Chardonnay.
Then we moved on to a Porchetta (pork) stuffed with feta, spinach and prosciutto-wrapped in a thick slice of smoked center-cut bacon. The cranberry chutney makes the dish for me, and even better was Chef Don’s pairing with Rappahannock’s Indian Springs Cabernet Franc (my personal favorite wine in Rappahannock’s offering).
The coup de grace was that thick and tender Filet Mignon, perfectly cooked and topped with an amazing Cab Franc Demi-glace. All of that flavorful decadence sat atop grilled asparagus and a porcini risotto. Rappahannock’s big and bold Left Bank Meritage was up to the task of pairing with the richness of a steak that would have made Ruth’s Chris or Morton’s proud.
We ended the evening with an Apple Dumpling covered with Dida’s Brandy Carmel next to a healthy portion of delicious Bourbon Ice Cream. That naturally went perfectly with a glass of Dida’s Brandy, neat of course.
The service was as good as the food. Chef Don’s staff of mainly current and former Christendom students were wonderfully trained, serving and clearing each course at our tables without interrupting the business activities. They were universally helpful and friendly.
If you ever need a caterer that can make your event special, Chef Don Higby is your man. He was organized and accommodating, talented, and creative. He knows how to treat you right.
Chef Don Higby and the caterers at Christendom College are my go-to caterers for my business and family events from now on!
Christendom College’s Charlemagne Catering catered a Hunt Breakfast at my farm in Rappahannock County n November 2019. When I contacted Chef Don Higby, he was prompt in his response, and offered to meet me to discuss the event and create a proposal. He also came to my house to see the venue. The proposal he sent was thorough and comprehensive, and very reasonable. Chef Don followed up several times as we had to make some adjustments to numbers prior to the event. He and his team arrived promptly and set up efficiently. The food was delicious (Hunt Breakfasts are not typically breakfast food as the food is served when the fox hunting is finished) and the presentation was lovely. Chef Don packaged the leftovers well for us to enjoy that week, and enjoy we did!I would highly recommend Charlemagne Catering, led by Chef Don Higby. The meal was creative, well presented, delicious, and very reasonably priced. The team was courteous, professional, efficient, and respectful. In addition, the proposal and other communication was prompt, and clear.
Chef has a great mastery of the culinary arts and is well connected with the local farmers, brewers, and anyone else involved in a feast. You can depend on receiving delicious food and excellent guidance. My wife and I are extremely grateful.
Chef Don Higby is incredible!! He catered my wedding in the Fall. I had been to a number of his events so I already knew his food was amazing but on top of that he was wonderful to work with! He was open to everything my picky husband and I wanted to do with our food and suggested great options that worked for us and would be crowd pleasers! He met with us, did a trial meal, and came to our location to talk about set up all of this made me feel very prepared and comfortable knowing he had everything in-hand. It was one more thing I could cross off my list because he was going to handle it just how we wanted, and he did! I cannot recommend him enough, delicious food and wonderful costumer service!!
Charlemagne Catering pulled out all the stops and did a top-notch job for Chelsea Academy’s gala this Fall! Serving just over 200 seated guests in a timely manner, Chef Don and his staff conjured up a variety of amazing appetizers which were circulated prior to the served dinner. The crab cakes and beef tenderloin that made up part of the entree were especially outstanding! I have received much positive feedback about the gala meal from the guests and I would both happily use, and highly recommend, Charlemagne Catering for future events.
Working with Chef Don and Charlemagne Catering was a pleasure! We presented Chef Don with a challenge by committing only a few weeks out from our event, but Don communicated promptly and worked with us to create a unique, reasonably-priced menu for our annual farm dinner for 50 guests. We wanted a locally-sourced menu and he provided that readily with meats and vegetables sourced from two area farms which added a delicious, fresh touch to menu items. Because our event was in an outdoor venue barn in late October (and the weather turned cold!) Chef Don made the extra effort the morning of our dinner to deliver his warming oven, such that despite dropping temps the food was served hot and delicious. All of our guests raved about the dinner! As hosts, my husband and I appreciated that Don and his friendly staff provided everything needed from paper products to coffee service, making things so easy and allowing us to also enjoy the event. We definitely plan to use Charlemagne Catering again and would unequivocally recommend them!
This past fall we hired Chef Don Higby and his hard working, creative team to cater our daughter’s wedding. From the first steps right through the reception – they were professional, helpful and kind. Amazing food, great timing, excellent ideas on set up and ways to streamline and keep this event on budget. They were extremely helpful. We had a wonderful evening and would certainly hire them again for a future catered event.
I used Charlemagne Catering to prepare all the sides for a fall festival I put on every year (over 2,000 in attendance). Charlemagne was not only able to make enough food for that many guests, but they were also able to provide a high quality, which is most important. I plan on using them again for our event next fall and I would highly recommend them to anyone interested in small and large events.
Charlemagne Catering has done several catering jobs for gatherings I have hosted, from smaller working lunches to elaborate 4 course meals for 85 people. They work with our budget and our event and help us craft the best menu for the event. Each time, Don and his staff have outperformed our expectations from the delicious, locally sourced food, served creatively to the small details of presentation or preparation. We will continue to use Don and his team for events.
Charlemagne Catering made our Post Wedding Celebration so very special. Everyone raved over the food, we had leftovers in abundance, and the staff was incredibly accommodating. Anything we needed or asked for was provided.
Charlemagne Catering was instrumental in the success of the River Valley Festival. Chef Don Higby took to the time to listen to our needs, and applied our suggestions to his methods in order to deliver a large consistent product. We look forward to working with him again in the future.
We have now had two occasions to work with Chef Don. The first was my daughter’s wedding about one year ago. Chef Don was extremely helpful in discussing options within our budget, listening to the mood we were trying to achieve and offering creative suggestions on how to stay in our budget, but still have a beautiful reception. Our reception was a bit complicated as it was very large (325) and it was outside on our front lawn, in July. This was our first wedding (read “inexperienced mother-of-the-bride”) and it was VERY hard for me to not know every single detail. “We take care of that.” was a little nerve wracking to hear. We had had Chef Don’s food before and knew that it was good, but we had not been at any of his catered events and so were not sure what to expect for an off site catering event. It was marvelous! The food at the wedding was simple due to our budget, but the presentation and quality was not! The salads were artistically arranged in the buffet bowls, rolls sauces, condiments etc. were served in artfully tiered displays and everything practical or unsightly disguised by white cloths and baskets. The serving staff was excellent. Clean, polite, efficient. They even served the meat portion of the buffet so that we wouldn’t run out and were very pleasant and courteous to the guests as they passed through. Chef Don was also very proactive in helping us design the layout of the buffet tables and food service, so that getting food was pleasant and quick for the guests. Food service and prep had to happen from my kitchen, which while not tiny, is not large. Chef Don came before the day to look at the layout of our kitchen and while we were at the ceremony, Chef Don and his crew showed up with hot boxes, coolers etc., everything you need to keep food hot and cold and by the time we came home from the ceremony everything was ready to go. I can’t say the food service went without hitches, but whatever they were, Chef Don and his staff absorbed them because my whole experience once the reception started was delicious, ample and beautiful! Thank you Chef Don and staff for “taking care of that”! More recently, I helped my brother arrange the funeral reception for his mother-in-law. Again Chef Don was very helpful in coming up with something lovely in our budget and one of the guests told me that the grilled chicken was the best chicken he had every had. Another guest, with MSG allergies asked what the ingredients were and Chef Don kindly responded to my text that there were only seven: three herbs, salt & pepper, lemon, and oil.


For many Americans missing even one day of work can mean financial disaster. It can mean not being able to pay the phone bill or buy enough groceries. With so many financial worries, it can be easy to forget about maintaining health. All of us need to stay as healthy and as strong as possible on the least amount of money.
Families, Children, Food Ideas
I hear many families talk about eating nothing but rice and beans, but there are many other choices for healthy, inexpensive meals. When you do eat rice and beans, add a few vegetables, tomatoes, cooked potato or egg. In fact, eggs and potatoes can be used inexpensively in many dishes. An omelet filled with sautéed potatoes, onions and fragrant herbs is delicious.
Grow your own vegetables and herbs such as spinach, chard, kale, arugula, lettuces, sweet basil, oregano, rosemary, parsley and cilantro. Then add vegetables and herbs to everything you cook.
One of our favorite salads is a baby green salad with chopped papaya, salmon and avocado. Top with a few walnuts. Another favorite is a tuna salad made with mayonnaise, salt and lots of chopped sweet basil. Place the tuna salad on a bed of greens and top with chopped tomatoes, red peppers, salt and pepper.
Several dinners can be made from one roast chicken. First have chicken and potatoes with vegetables. On the second day, strip the bones to make chicken curry with rice. Lastly boil the bones for broth. Add chopped ginger root, red pepper flakes and any vegetables you like for a spicy, healthy chicken soup.
For a Mexican style dish, cook chicken tenders with olive oil, salt and Tabasco sauce. Serve the chicken with simple quesadillas, sliced avocado or guacamole and beans.
For an easy and inexpensive dish, bake sliced potatoes in a casserole layered with a little chopped, soft-cooked bacon and sliced leeks or onions. Top with black pepper.
For a Japanese-style meal, try baked salmon cooked with chunks of ginger root and teriyaki sauce thinned with a little water. Yoshida’s Sauce is best. Simple fried rice with egg, onion and vegetables is an inexpensive meal. Add a little chopped ham, if you have it. You can flavor the fried rice with just salt and pepper or add soy sauce and a little sesame oil to taste at the end of cooking.
Make a simple marinara sauce by sautéing onions, garlic and herbs from your garden. Add chopped, canned tomatoes, tomato paste and a pinch of brown sugar. Serve with pasta and vegetables or use the sauce for Parmesan chicken. Freeze what you don’t need for another time.
Avoid throwing any food away. Have a leftover eighth of an onion or a little grated cheese? Wrap it well and save it for the next dish you prepare.
I always serve fruit for dessert because it is sweet and far healthier than desserts baked with sugar. There’s only one downside to this. That became clear to me when my five-year-old daughter had dinner at a friend’s house only to return home and yell at me, “They had cake for dessert! I always thought dessert was fruit!” I can attest to the fact that there is no fury like a child who feels they have been deprived of cake for five years.
But the story has a happy ending. My daughter is grown up now and grateful for our fruit-filled desserts. This combined with a moratorium on soda, most breakfast cereals and all high-fructose corn syrup and my daughter has never had a cavity. One of our favorite desserts is sliced apples, bananas and pineapple sprinkled with sugar and cinnamon. Papaya with a little lime juice or a bowl of mixed berries decorated with orange slices are also favorites. Luckily, where we live avocados, bananas and papayas are often free for the picking.
At every meal, make sure your children have plenty of healthy food to eat. If you are trying to control your weight, eat only half as much as you want. If not, eat as much as you need to stay healthy, but no more. Save what’s left over for another meal or for tomorrow’s lunch.
Cut back on junk food, sugar and anything that provides little nutrition. Give up on purchases that are nonessential so that you can buy the healthiest food you can afford. Eliminate old habits like smoking, drinking and drugs, as well as over-eating. It’s much more important to stay healthy. Many of us can’t afford unhealthy habits. Give up fast food. You can make cheaper, healthy meals at home. What you gain in health, you will also save in money!
Exercise, Entertainment, Socializing and Voting
Exercise when you have time, even if it is only stretches and a walk. Go on walks with your kids. Enjoy nature. It’s free!
Find free entertainment and free socializing. Join a book club at the library or make crafts you can sell with a craft group. Invite friends over to pool DVDs. Enjoy the hobbies you love and if you can, turn them into a money making venture.
Mental health is paramount for those of us who are overworked and overstressed. If you need help, get it. Help each other. There is strength in community. Stay healthy so you don’t need to spend money on over the counter medicine and supplements. The money you save can be used to buy nutrient-rich foods for you and your family. Congratulate yourself on how well you are doing. Your family needs you and they need you to stay healthy.
Lastly don’t forget to vote. Politicians who actually pass legislation will give us a stronger economy and that in turn, will help us all.
All Americans deserve to be healthy, strong and happy. Eat as well as you possibly can. Stay as healthy as you can. Above all, live to fight another day towards a better life for you and your children.


Sprinkle it. Cook it. Taste it. Just Create.
Premium Punjabi Masala
This premium spice blend brings the bold, flavorful tastes of the Punjab region of India and Pakistan right to your own kitchen. Instead of buying individual spices and mixing yourself, this blend has all the ingredients necessary to create authentic Indian dishes at home. This 2 oz. bottle can be used to sprinkle onto dishes, to create dishes, or in whatever means you would like. Go to our recipes tab to see how to create authentic Punjabi dishes right at home or use your imagination to add a little Punjabi twist to fusion dishes.


U. S. Department of Health and Human Services
Public Health Service Food and Drug Administration
The U. S. Food and Drug Administration publishes the Food Code , a model that assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.
It also serves as a reference of best practices for the retail and food service industries (restaurants and grocery stores and institutions such as nursing homes) on how to prevent foodborne illness. Many of the over 1 million retail and food service establishments apply Food Code provisions to their own operations.
Between 1993 and 2001, the Food Code was issued in its current format, every two years. With the support of the Conference for Food Protection, FDA has decided to move to a four-year interval between complete Food Code revisions. The next complete revision of the Food Code will be published in 2005. During the 4-year interim period, a Food Code Supplement that updates, modifies, or clarifies certain provisions is being made available.
The changes contained in the Supplement reflect the current science and emerging food safety issues, and imminent health hazards related to food safety allowing the most current food safety provisions to be available for agencies planning to initiate rule-making activities prior to 2005. In addition, this Supplement gives other users of the Food Code -- such as educators, trainers, and the food service, retail food, and vending industries -- up-to-date information of how to best mitigate risk factors that contribute to foodborne illness.
This Supplement addresses recommendations made by the 2002 Conference for Food Protection with which the FDA, Centers for Disease Control and Prevention (CDC), and United States Department of Agriculture (USDA) concur. It carries the same weight as the Food Code .
Food Code Adoption Status
State/Territory Adoption Status (August 2003)
2001 Food Code
Mississippi, Wyoming, New Hampshire, North Dakota and Puerto Rico have adopted the 2001 Food Code, representing 3.1% of the US population.
1999 Food Code
The 2001 Model Food Code
The Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) of the U.S. Department of Health and Human Services (DHHS) and the Food Safety and Inspection Service of the U.S. Department of Agriculture (USDA) are pleased to release the 2001 edition of the Food Code. As in the past, this edition of the Food Code provides practical, science-based guidance and manageable, enforceable provisions for mitigating risk factors known to cause foodborne illness. The Code is a reference document for regulatory agencies that oversee food safety in food service establishments, retail food stores, other food establishments at the retail level, and institutions, such as nursing homes and child care centers. Food safety is a top priority for DHHS and USDA, and we strongly endorse and encourage adoption of the Code.
Foodborne Illness Estimates, Risk Factors
Foodborne illness in the United States is a major cause of personal distress, preventable death, and avoidable economic burden. Meade et. al. (1999) estimated that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year.
For many victims, foodborne illness results only in discomfort or lost time from the job. For some, especially preschool age children, older adults in health care facilities, and those with impaired immune systems, foodborne illness is more serious and may be life threatening.
The annual cost of foodborne illness in terms of pain and suffering, reduced productivity, and medical costs are estimated to be $10 - $83 billion. As stated by Meade et. al., the nature of food and foodborne illness has changed dramatically in the United States over the last century. While technological advances such as pasteurization and proper canning have all but eliminated some disease, new causes of foodborne illness have been identified.
Surveillance of foodborne illness is complicated by several factors. The first is underreporting. Although foodborne illnesses can be severe or even fatal, milder cases are often not detected through routine surveillance. Second, many pathogens transmitted through food are also spread through water or from person to person, thus obscuring the role of foodborne transmission. Finally, pathogens or agents that have not yet been identified and thus cannot be diagnosed cause some proportion of foodborne illness.
Epidemiological outbreak data repeatedly identify five major risk factors related to employee behaviors and preparation practices in retail and food service establishments as contributing to foodborne illness:
- Poor hand hygiene
- Improper holding temperatures,
- Inadequate cooking, such as undercooking raw shell eggs,
- Contaminated equipment, and
- Food from unsafe sources.
The Food Code addresses controls for risk factors and further establishes 5 key public health interventions to protect consumer health. Specifically, these interventions are: 1.) demonstration of knowledge, 2.) employee health controls, controlling hands as a vehicle of contamination; 3/4.) time and temperature parameters for controlling pathogens, and 5.) the consumer advisory. The first two interventions are found in Chapter 2 and the last three in Chapter 3.
FDA's purpose in maintaining an updated model food code is to assist food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail segment of the food industry. The retail segment includes those establishments or locations in the food distribution chain where the consumer takes possession of the food.
IThe model Food Code is neither federal law nor federal regulation and is not preemptive. Rather, it represents FDA's best advice for a uniform system of regulation to ensure that food at retail is safe and properly protected and presented.
Providing model food codes and model code interpretations and opinions is the mechanism through which FDA, as a lead federal food control agency, promotes uniform implementation of national food regulatory policy among the several thousand federal, state, and local agencies and tribes that have primary responsibility for the regulation or oversight of retail level food operations.
Industry conformance with acceptable procedures and practices is far more likely where regulatory officials "speak with one voice" about what is required to protect the public health, why it is important, and which alternatives for compliance may be accepted.
HACCP & AMC
To assist food establishments in applying ®). Hazard Analysis Critical Control Point. A food quality assurance system that identifies, evaluates and controls potentially hazardous foods and handling practices in the food industry. A HACCP plan is a written document based on HACCP principles to insure the safe delivery of food.">HACCP principles at retail, FDA has issued a draft document entitled: Managing Food Safety: A HACCP Principles Guide for Operators of Food Service, Retail Food Stores, and Other Food Establishments at the Retail Level. This document is available from FDA and can be found on the FDA Web Page at http://vm.cfsan.fda.gov/~ear/retail.html .
Hand Hygiene in Retail & Food Service Establishments May, 2003


10 Healthy And Simple Mango Smoothie Recipes
The mango smoothie is the recipe for mango lovers. Made with frozen mango, summer tastes available throughout the year. This drink tastes excellent and refreshing and great for kids because it can eliminate the disease of tonsils. There are many options for mango smoothie, and they are simple to make at any time of the day.
Mango Benefits For Health
- Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds.
- Fresh mango is a good source of potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
- Mango fruit is an excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, and β-cryptoxanthin.
Here We Have 10 Simple Mango Smoothie RecipesHave you ever thought about the best way to make a mango smoothie? That is why we decided to do some research and look into several different mango smoothie recipes to see which one was best. We ended up finding 10 that were excellent, and we are sharing them here.
1. Mango-Peach SmoothieMake a mango-peach smoothie with the following:
- 1 cup peeled and sliced peaches, cold (frozen peaches should be thawed)
- 1/2 cup chopped mangoes, cold (frozen mangoes should be thawed)
- 1/4 cup mango nectar, cold
- 1/2 of a banana
- 2 teaspoons sugar or honey (optional)
- 2 ice cubes
How ToCombine all of the ingredients in a blender until completely smooth. Pour into a tall glass and enjoy cold.
2. Mango Pina Colada SmoothieThis dairy-free Pina Colada Smoothie is full of pineapple, coconut milk, and mango.
- ½ of a frozen banana, peeled and sliced
- 2 C frozen pineapple chunks
- 1 C frozen mango chunks
- 1½ C unsweetened coconut milk (full fat)
- ¼ tsp vanilla extract
- 1 C ice cubes
- Cherry for garnish, if desired
- Place all of the ingredients in a blender. Pulsate a few times to break up the ingredients and then blend on medium for 1 minute or until smooth.
- Pour even amounts into two glasses and garnish with a cherry, if desired.
3. Mango-Banana SmoothieCreamy Mango Banana Smoothie made with fresh mango, banana, honey, and milk.
- 1 mango, pitted, peeled and diced
- 2 ripe bananas
- 1 cup milk
- 2 tablespoons honey
- 1 cup ice
- Combine all ingredients in a blender and blend until smooth.
- Add more milk as necessary, depending on your desired consistency, and adjust sweetener to your taste.
4. Mango-Pineapple Smoothie
- 1 cup chopped fresh pineapple
- 1 1/2 cups fresh or frozen mango, peeled, cubed, and frozen
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup cranberry-pomegranate-cherry juice
InstructionPlace all ingredients in the jar of a blender; blend until smooth. Serve.
5. Honey-Mango Smoothie
- 1 large ripe mango, peeled
- 1 ripe banana, sliced
- 1 cup mango juice (or substitute other fruit juice)
- 1 cup of honey yogurt
- 1 cup crushed ice (optional)
MethodPlace all the ingredients in a large blender and mix until smooth and combined.
6. Mango Lime Smoothie
- Juice of 1 small or 1/2 a large lime
- 2 cups (450g) fresh mango chunks
- 1 cup (200g) ice cubes
- 2 tbsp agave nectar/honey/sweetener
- Place lime juice, mango chunks and ice into a blender and pulse until smooth.
- Taste and then add sweetener of choice, if using. Pulse until blended.
- Divide between 1 large, or 2 small glasses and serve immediately.
7. Mango Watermelon Smoothie
- Ripe Mango
- Watermelon (very sweet one if possible)
- Honey (optional)
- Water or milk (optional)
- Peel off the back of the mango and cut out the flesh into chunks. Peel and cut the watermelon too.
- Put both in a blender with honey (if using) and whizz until smooth. The water content of the watermelon is enough juice. You can, however, add some liquid (water or milk) if required.
- Chill the fruits in the fridge (not freezer) before blending if you want a chilled smoothie.
8. Mango Cherry Smoothie
- 1 cup frozen cherries (150 gram)
- 1 cup mango pieces (150 gram)
- 1 cup fat-free yogurt
- ½ cup skimmed milk
- 6 ice cubes
- 1 tablespoon honey
- 6 fresh mint leaves
InstructionsPeel your mango and toss the mango slices in the blender together with all the other ingredients. Blend till smooth for about 40 seconds.
9. Apple Mango Smoothie
- 1 cup of frozen mango cubes
- 1/2 cup fat-free milk
- 1/2 cup Apple NESTLE® JUICY JUICE® 100% Juice
- 1/2 banana
- 1 packet No Sugar Added Classic French Vanilla Flavor CARNATION BREAKFAST ESSENTIALS® Complete Nutritional Drink
- 1/2 cup ice cubes
MethodPlace mango, milk, Juicy Juice, banana, carnation breakfast essentials Drink and ice in blender; cover. Blend until smooth.
10. Nourishing Pineapple Mango Smoothie
- 1/2 cup diced frozen mango
- 1/2 cup diced frozen pineapple
- 1 cup of orange juice
- 1/4 cup Greek yogurt


Welcome To Our Luncheon Specials Page
324 Superior Mall, Downtown Port Huron,
(in the back next to the old HAC Building)
Did you know that the Antiques Mall is happy to let you walk through their store during the construction? They open at 10am daily. Don’t forget we do deliver! Call us at 966-8371.
Thank you for your continued support during this time.
August 24th thru August 30th
-12 oz. Bowl of Homemade Soups- $4.00
- Spinach Mushroom
- Hearty Beef Stew
**We Always Have Our Homemade Chicken Noodle and “Award Winning” Chili Available Every day!! Only $4.00**
Grilled Meatloaf Sandwich $8.00
Our homemade meatloaf on grilled pumpernickel with sauteed onions, plus Swiss and cheddar cheeses.
Pulled Pork Quesadilla $7.75
Our famous Road Kill Roy Pulled Pork and BBQ sauce plus shredded cheese on a grilled herb tortilla, served with sour cream & salsa on the side.
Add Guacamole . . . . . . . . . $1.00 extra
Bacon and Brie Ciabatta $7.25
Freshly baked ciabatta bread, stuffed with maple bacon, Brie and sliced apple.
Grilled Reuben $7.75
Grilled hearty pumpernickel with corned beef, sauerkraut, and
Swiss cheese with Thousand Island dressing on the side.
Angus Burger $8.50
Our 8oz. Angus burger served on a grilled sesame seed bun made your way:
~ The Classic - Lettuce, tomato and onion;
- Bacon & Bleu Cheese - Bacon, Bleu Cheese & Caramelized Onions;
~ Californian - Fresh Avocado, Bacon & Pepper Jack Cheese;
*All burgers have lettuce & tomato plus condiments on the side.
Summer Bacon & Bleu Salad $7.00
Tossed greens topped with warm bacon crumbles, bleu cheese, onions, hardboiled egg and served with Bleu Cheese dressing on the side.
Seasoned Steak Fries $2.50
Mozzerella Sticks (6) w/ Ranch or Marinara $7.50
Deep-Fried Breaded Mushrooms (12) $5.00
Smoothies - Strawberry, Mango, Mocha, or Caramel $3.50
Specialty Coffees & Iced Coffee $3.50


A few years ago, I was in the unfortunate position of having gained about 15 pounds of fat. I had been living in Portland for about 6 months and my workout program was…minimalist while my Portland food-cart indulging program was…maximalist? Not sure if that’s a word, but you get the point.
Anyway, I moved back in with my parents in the Boston-area at the time, without a real job, and realized I needed to get in shape.
Fortunately for me, I had just finished the 4-Hour Body by Tim Ferriss and thought his slow carb diet looked doable.
The diet is actually pretty strict. Simple, but strict. It’s a variation of a low-carb diet where you can eat beans and legumes. 6 days per week, you eat strictly, and 1 day per week, you have a cheat day.
Because I didn’t have a job and had a maximum amount of free time, I stuck with it. I lost the 15 pounds of fat and put on some muscle to boot.
I was very strict. I didn’t go out with friends if I thought I would be tempted to break my diet.
Though I liked the results, the lifestyle didn’t feel sustainable. The pressure to do the diet 100% was too great, so I felt like I shouldn’t do it at all.
Alas, I’m now in the position again where I’m approximately 15 pounds heavier than I’d like to be.
Epicurus, despite his modern reputation as a foodie, actually adhered to a very simple diet of barley and water. He didn’t eat meat, didn’t drink, and would find other simple foods incredibly luxurious.
In a letter to a friend, he even wrote:
Send me a pot of cheese, so that I may have a feast when I care to.
I am thrilled with pleasure in the body, when I live on bread and water, and I spit upon luxurious pleasures not for their own sake, but because of the inconveniences that follow them.
In the spirit of Epicurean month, I have been eating a fairly boring diet (though nutritious): for breakfast, a half-dozen scrambled eggs, for dinner, a rotisseries chicken and some salad, and for dessert, a Fuji apple (the best kind of apple, not other opinion will be tolerated).
This is far more luxurious than what Epicurus subsisted on, but my primary goal here was to eliminate the junk food and other carbs I’ve been eating. I want to see if I can still enjoy the act of eating without the junk.
Unlike the time I was on the slow-carb diet, however, I’m not able to be completely strict with this diet. I can’t go to a friend’s party or restaurant and ask if they can rustle up a rotisserie chicken and some salad. Well, I could, but soon I would find myself banned from restaurants and friendless.
So I’ve been flexible. When I’m out socializing, I don’t worry about the diet. I eat what I want and I have a good time.
If this has been a few years ago, I would have felt angry with myself and abandoned the diet completely and maybe a few months later vow to start the diet again and be even more vigilant against the temptation of tortilla chips and guacamole. My days would have been plagued with guilt and self-loathing.
But so far, I don’t feel guilty at all. Because pleasure is my goal for this month, I’ve decided that self-loathing should be a feeling I try to avoid.
So the days after my friends’ parties or nights out at restaurants, I just return to my weird chicken, egg, and salad diet and I feel fine. In fact, I feel great because I indulged a little a bit, and great because I can return to a healthy meal.
I’ve also adopted this flexible attitude towards exercise. Like my dieting experience, I’ve been hard on myself when I set out to complete a difficult workout program and I don’t follow through.
For my Epicurean month, however, I’ve vowed simply to do some form of exercise every day. Out of the 7 days I’ve completed so far, I’ve exercised on six of them. Two weight training sessions, three 5-mile runs, and one 5-minute kettlebell session. The kettlebell session was a substitute for a weight lifting session because I just didn’t want to go to the gym. I also missed one day of exercise.
With this flexible mindset, I’ve been able to decrease short-term displeasure (self-loathing, upset stomach from junk food, feeling slothful), and have been able to increase long-term pleasure (being more fit overall).
Perhaps being flexible in the pursuits that we know are good for us, is ultimately, a very Epicurean approach to life.
Bonus: I’ve dropped 5 pounds in one week. Perhaps Epicurean flexibility is also good for weight loss.


Follow in the heels of Coco Chanel and stop in at this Parisian institution. Established in 1903, Angelina is famous for its hot chocolate and gorgeous pastries. The tearoom is fit for a queen and the perfect photo op for outrageous pastries. It’s always packed so you have to have some patience and time. A tin of their hot chocolate mix packs nicely in your suitcase so you can bring a little Paris home.
- : Angelina, Rue de Rivoli, Paris, France


“Unless you work at the Arizona-Sonora Desert Museum or live in the area, the Coyote Pause Café isn't exactly a "swing by for a quick lunch" kind of place. The eatery, owned by the husband-and-wife team of Spencer and Kerstin Block, is well beyond the hustle and bustle of inner-city Tucson. A locale where the miles you drive are only matched by the bugs splattered up against your windshield when you get there. That's not to say the cafe isn't worth a visit. If you have the time... we highly recommend this gem west of town. Situated within Cat Mountain Station, a quirky little artisan and gift center, Coyote Pause percolates with Bohemian charm. Inside, the walls are splashed in yellows and reds and diners eat at tables with multicolored and multipatterned tablecloths. We chose to eat in the cafe's spacious covered patio area, with elaborately designed metal work along the edges and blue and orange, umbrella-covered tables. (Umbrellas in a covered patio? Those crazy artists!)...” read the full story »
“Heading for Old Tucson or the Desert Museum? You may want to consider breakfast or lunch at Coyote Pause. They should put up a sign on Kinney Road just before you enter Tucson Mountain Park: "Last Food for 125 Years." That's counting years backward, the time warp you fall into once you get to Old Tucson. Between the Tucson Mountain Park boundary and that Old West amusement park/movie location, and the Arizona-Sonora Desert Museum beyond, there are a few miles of winding, dippy, saguaro-lined two-lane highway. If you want to grab breakfast before you get to the tourist attractions, or eat lunch on your way out, your last chance/first chance is the Coyote Pause Café. Don't think of it as a last resort, though. It's an unpretentious place that offers a pretty standard but appealing breakfast and lunch menu, and the café handily meets or exceeds one's modest expectations.” read the full story »
“The atmosphere of Coyote Pause is not fancy, but charming. It’s a diner plain and simple, without pretension or designs on being anything other than a café. Tucson—I have always found that cafés and diners that also have arts and crafts in them tend to be very good. There is something about restaurant owners that appreciate artistry that carry over to their fare. The Coyote Pause Café is just such a place and is further evidence that my theory is true.
Situated in the Cat Mountain Station, a business center featuring artisans, shops and galleries, it can’t help but embrace the arts and when you walk in the first thing you see is a shelf full of crafts. The second thing you see is a glass case with baked goods. The day we went in for lunch there was a mound of white icing that upon closer inspection contained a large, tasty looking sweet roll.
At first glance Coyote Pause has pretty standard breakfast and lunch fare, but upon closer inspection many of the items have a slight twist. The breakfast menu is extensive with all the normal items you’d expect, but in addition a variety of egg dishes from omelets to scrambles to wraps. I quickly settled on one of the wraps, but had trouble deciding between the chorizo and cheddar or the carne asada and jack cheese. The super friendly waitress tried to help me narrow down my decision, but I could tell she would have been just as torn as me. My love of beef won out and I was rewarded. The wrap, scrambled egg, thin sliced beef and cheese rolled up in a tortilla. This is not skimpy taco cart breakfast burrito, no, this wrap tests the limits of what a tortilla can hold. It is a hefty helping of food... the eggs are fluffy, yet densely packed into the tortilla. The carne was thin sliced, making it easier to eat... this meat was tasty and tender.
The wrap came with a small helping of salsa, the perfect compliment to the flavors and some very good fried potatoes... They were crispy and well seasoned. I prefer mine cut very small, so you get more crunch and less squish and these accomplished that.
We also got the steak sandwich, another winner. The sandwich had a thick slice of steak, no thin roast beef passing as steak, melted cheese, grilled onions and honey mayo. The whole thing was placed on roasted chiabatta bread, giving it a nice compliment of textures. You got the crunch of the bread, to gooey cheese and the smoky grilled steak in every bite. The sandwich comes with their battered French fries and they were a perfect compliment. Crispy batter, a touch of salt, just a very good representation of what you can do with French fries.
They also have homemade soups and a variety of hamburgers which are already on my list for the next time I dine there, and believe me, there will be a return trip. As this was a work lunch it was not the time for a drink, but I was pleased to see that beer and wine are available. I could easily see enjoying a drink or two with my meal out on the patio.
The atmosphere is not fancy, but charming. It’s a diner plain and simple, without any pretension or designs on being anything other than a café. But that is what makes it perfect. It is perfect after a day at the nearby [Arizona-Sonora] Desert Museum or Old Tucson [Studios], or even a break after shopping at the stores that share Cat Mountain Station. We stopped in for a late lunch and there was still a nice, but manageable crowd on hand and our server still had a big smile and plenty of energy.” read the full story »


Breakfast at Kariba's
Served 9.00 am – 12 noon
Butchers Sausages, Bacon, Eggs, Black & White Pudding, Grilled Tomato, Sauté Potato and Beans.
Butchers Sausages, Bacon, Egg, Black & White Pudding and Beans.
Grilled Mushrooms, Eggs, Saute Potato, Tomato and Beans.
Poached Eggs & Bacon:
Poached Eggs & Crispy Bacon.
Scrambled Egg & Smoked Salmon:
Smoked Salmon with Scrambled Eggs & Chives.
Irish Breakfast Panini:
Scrambled Egg, Bacon, Grilled Mushrooms & Kariba's Tomato Relish Served on Toasted Panini Bread.
Crispy Bacon and Sausage Sandwich, Plain or Toasted, Served with Kariba's Tomato Relish.
Crispy Bacon & Philadelphia Cream Cheese.
Homemade Scones, Baked Fresh Daily:
Fruit, Brown or Plain Served with Filligan’s Homemade Jam, Butter or Cream.
Fruit Danish Whirl.
All our Breakfast Produce is Irish and Sourced from Local Suppliers and all our Breakfasts are cooked fresh to order


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GRAB & GO
Feel free to Stop in grab a wonderful salad, Ice/Hot Tea, Coffee, sandwiches & more.
Hearty Seasonal Salad
Our hearty salad is topped off with fresh style crumbled blue cheese, fresh bacon bits, layered with pecans and cranberries! Absolutely yummy & full of flavor!
Large Ice Tea
Quench your thirst with our large ice tea, the perfect beverage for hot days. With its refreshing taste, it's sure to satisfy your cravings and keep you cool. Whether you're lounging by the pool or enjoying a picnic in the park, our large ice tea is the ideal companion. Order now and experience the ultimate refreshment!
Med Ice Tea
Indulge in the refreshing flavor of Med Ice Tea, a healthy beverage made with natural ingredients. This invigorating drink is perfect for quenching your thirst on a hot summer day or as a refreshing pick-me-up any time of the year. With its blend of carefully selected ingredients, Med Ice Tea offers a delightful taste that will leave you feeling refreshed and revitalized. Add this healthy and delicious beverage to your cart now and enjoy a moment of pure refreshment.
Rotisserie Chicken & Broccoli Salad
Rotisserie Chicken & Broccoli Salad on our Hearty Salad with a butter croissant
Shrimp Ceviche Salad
Indulge in the fresh and flavorful combination of shrimp ceviche salad. This delectable dish features succulent shrimp marinated in a zesty dressing, creating a burst of flavors in every bite. Whether you're looking for a light lunch or a refreshing appetizer, this shrimp ceviche salad is the perfect choice. Elevate your dining experience with this delicious and healthy option today!
High Teatime time served between noon - 4 p.m. Thank you, in advance! 2 English Cucumber & Dill Tea Sandwiches 2 Specialty Tea Sandwiches Hearty Seasonal Salad Scone Course with *Jam (upon request) Fresh Fruit Parfait Delectable Pastries Topped off with Sweet Course Personal Pot of Infused Hot Tea (unlimited) Herbal or Fruit Infused water (Unlimited)
Mini High Tea
2 Tea Sandwiches Scone Course with *Jam (upon request) Fresh Fruit Parfait Delectable Pastries Selected Infused Hot Tea (Unlimited) Fruit or Herbal Infused water (Unlimited) *Prices may vary
Monthly Tea Membership
Monthly Tea Membership Afternoon Tea & 2 Tea Tastings, try our Fine Tea varieties 3 unique teas
Teatime usually served between 11 a.m. - noon Thank you, in advance! 2 Tea Sandwiches or Quiche Delectable Pastries (1-2 ea.)pp Selected Infused Hot Tea various selections (unlimited) Fruit/Herbal Infused water (unlimited)
Vegan/Gluten Free Afternoon Tea
Three specialty tea sandwiches. Hearty Salad Scone course jam upon request. Fresh fruit parfait Delectable pastries, and sweets Personal pot of infused hot tea, unlimited fruit or herbal infused water unlimited.
African Solstice Loose Leaf Canisters
From the soul of South Africa, this naturally caffeine-free, antioxidant-rich rooibos herb is layered with sweet berries and rose. A smooth and delicious cup. We're proud to offer our loose leaf tea canisters of USDA certified organic tea. The weight of the tea ranges from 30-130 grams depending on the volume of the blend. Each canister contains 35-50 servings. All canisters are 100% recyclable. View all our Loose Leaf Tea options, including one pound pouches, Single Steeps® Samplers, Loose Leaf Tea Trios, and more. Steep your favorite loose tea blend using our custom-designed accessories specially made for loose tea, including the KATI® Steeping Cup & Infuser, PUGG Teapot, or our pyramid-shaped Tea Infusers that work with any cup.
Our elegant, porcelain teacup is one of our signature accessories. The custom cover keeps tea hot, while the hole in the lid reveals the leaf of our pyramid tea infusers. After steeping, remove the lid to enjoy an aromatic cup of tea. Steeps 8 oz. Measurements and Details: 8 oz porcelain teacup in Bone White Custom lid with hole for infuser Microwave & dishwasher safe Gift box measures 5 L x 5 D x 3.5" H
Cherry Blossom Pugg & Infuser
PUGG’s cheerful attitude and foolproof steeping system will become a lifetime companion to any tea lover. The durable, gloss-glazed ceramic teapot with stainless steel infusing basket steeps 24 ounces of tea, perfect for sharing with a friend or loved one.
$30.00 (Out of Stock)
Hanami Petite Presentation Box
Organic cherry (organic cherries, organic apple juice concentrate, organic rice flour, organic sunflower oil)
Herbal Retreat Petite Presentation Box
Retreat to a place where restorative calm and peace are found. A rejuvenating, naturally caffeine-free herbal tea collection to relax the mind and soothe the spirit. The Herbal Retreat Presentation Box contains 20 pyramid tea infusers, 4 each of the following Herbal tea blends: Apricot Amaretto, Blueberry Merlot, Cherry Amour, Kiwi Lime Ginger, and Mojito Marmalade. The open lid reveals a detailed tasting menu. All teas in this collection are USDA Organic Certified.
Herbal Retreat Single Steeps
Single Steeps® easy to use, pre-portioned pouches are a convenient and simple way to prepare the perfect cup of premium loose leaf tea. Steeping delicious and exceptional tea is as simple as opening the pre-portioned pouch of tea, emptying the contents into a personal teapot or infusing basket, and pouring the water over the leaves to steep the perfect 12 oz cup or single pot of tea. Retreat to a place where restorative calm and peace are found. Our Herbal Retreat Collection contains rejuvenating, naturally caffeine-free herbal infusions to relax the mind and soothe the spirit. Each box contains fifteen pre-measured loose tea pouches, 3 of each herbal blend: Apricot Ameretto, Blueberry Merlot, Cherry Cosmo, Kiwi Lime Ginger, Mojito Marmalade. All teas are USDA Organic Certified.
Herbal Tea Assortment
Calming herbs, flowers and fruits blended for a naturally caffeine free experience. African Solstice, Chamomile Citron, Ginger Lemongrass, Harvest Apple Spice & Wildberry Hibiscus.
Chocolate Rose, Strawberry Hibiscus, Green Mango Peach, Vanilla Pear & Chamomile Citron
Raspberry Nectar Loose Leaf Tea Canister
Hibiscus and citrus make a beautiful ruby-hued steep. We're proud to offer our loose leaf tea canisters of USDA certified organic tea. The weight of the tea ranges from 30-130 grams depending on the volume of the blend. Each canister contains 35-50 servings. All canisters are 100% recyclable. View all our Loose Leaf Tea options, including one pound pouches, Single Steeps® Samplers, Loose Leaf Tea Trios, and more. Steep your favorite loose tea blend using our custom-designed accessories specially made for loose tea, including the KATI® Steeping Cup & Infuser, PUGG Teapot, or our pyramid-shaped Tea Infusers that work with any cup.
Single Steeps Tea Chest Black Tea
Now tea aficionados and beginners alike can enjoy the wonderful taste experience of loose leaf black tea. SINGLE STEEPS easy to use, pre-portioned pouches are a convenient and simple way to prepare the perfect cup of premium loose leaf black tea. Simply open the pouch, empty the contents into a teapot or infusing basket, and pour water over the tea to steep the perfect 12 oz cup or pot. Prepare the perfect cup anytime, anywhere. This expansive selection includes 14 blends of the world's finest black tea leaves, blended for bold flavors. The complete tasting menu inside will guide you through the luxuriant taste of our exceptional black tea assortment. Includes two pouches of each blend. All blends are USDA organic.
Organic Teas that showcase The New York Botanical Gardens featuring an assortment of black, green, white and herbal blends.
A collection of organic teas that showcases Spring's Bounty and stimulates the senses.
Tea Chest Tea Tasting Assortment
Our largest collection of organic black, green, white and herbal blends. The open lid reveals a detailed tea menu for easy flavor selection. This beautiful reusable serving box can be conveniently refilled with trays of teas from your favorite Presentation Box. This tea chest contains 40 infusers, two of each blend. All tea blends in this collection are USDA organic certified. See below for the full blend list and descriptions of each.
Tea Over Ice 5 Packs
Our Tea Over Ice® infusers are specially blended and balanced to be fresh and flavorful through our flash chilling process. Each box contains 5 pyramid infusers, available in 3 different blends ( Ginger Pear, Mango Peach, Blueberry Merlot). Each infuser steeps 24 oz. in our Tea Over Ice Steep & Chill™ Pitcher Set.
Tea Over Ice Pitcher Set
All one needs to steep authentic iced tea in just minutes. Our Tea Over Ice® Pitcher Set includes two heat-resistant Steep & Chill™ pitchers that stack for a dramatic table presentation. Also included is a Sampler of five pyramid iced tea infusers.
These ceramic Tea Tray sets offer a festive presentation for serving pyramid tea infusers. When done steeping, place your infuser on the tray to capture the drips. Each set contains two trays, monogrammed with our logo in gold ink. An ideal accompaniment to our smaller hot tea infusers, as well as our large iced tea infusers. Details & Measurements: Includes 2 monogrammed ceramic Tea Trays per box Each Tea Tray measures: 2.5 W x 2.5 D x 0.75 H"


Namkeen Packaging Machine
Chips, Kurkure, Frymes Packaging Machine
We are known in the market for providing unmatchable quality of Namkeen Packing Machines. Our products are appreciated among the customers due to their unmatchable quality and high durability. The offered Namkeen Packing Machines are extensively used for packing of all the snacks and namkeen and specific packaging requirements of the food items. Moreover, the offered products are available in bulk.
- Flawless performance
- Corrosion resistance
- High tensile strength


We are excited to kick off our seasonal Farmers Market on Friday, May 5th, in the Valley Mack Plaza located at 6100 Mack Road ( in the Food Source lot, next to McDonalds and Starbucks) from 8:30am-2pm and every Friday thereafter until late Fall 2017. This year, our Farmers Market will be managed by 'Living Smart Farmers Market', who have an extensive background in event planning and managing several other farmers markets in the Sacramento region. Find out more about their great work in our communities at www.ilovemyfarmersmarket.com or call (916-484-7000) for questions, vendor interest, etc.
Our farmers market is proud to offer a variety of cost reducing purchasing options, such as "Market Match", "Cal Fresh" , WIC, EBT payments and more.
Find out details on how the market match programs works here to savemoney on your farmers market purchases: http://marketmatch.org/about/how-it-works/
Special thanks to our sponsor, Kaiser Permanente!
mack road farmers market 2017.mp4


I was looking at the arugula tonight and came across a tiny insect I hadn’t encountered before – a candy-striped leafhopper. It was only about a quarter of an inch long. There were several.
A quick Google search said it feeds on plant sap by piercing the leaf tissue. It is thought to be a mechanism for spread of plant disease from one plant to the next. It expels excess sap from its body, and the sweetness may attract other insects. From my search I didn’t get the impression that it was a catastrophic pest. I haven’t noticed any spotting, wilting or curling on the arugula so far so let’s hope for the best and for the moment just marvel at their brilliant psychedelic coloring!
There is a conception out there that modern, processed, grocery-freezer-aisle food is the way to go for busy lives. Open the box and pop it in the microwave. That, or picking up drive-through fast food, has become the defacto level-of-effort benchmark for cooking. Who has time to cook, even to open a can of overcooked bland-tasting soup? And just forget about cooking from scratch using whole ingredients! We don’t have the luxury to devote hours to prepping and combining dozens of ingredients, are you crazy?
I am in fact crazy, but let’s not change the subject. To test the notion that from-scratch cooking takes WAY to much time and is out of the question, try this: put a couple of ham hocks from your favorite local farmer into a slow cooker frozen (yes, frozen), add a cup of dry beans, maybe navy or pinto (unsoaked, no overnight soaking here!), 2-3 cups of water or broth, don’t measure too carefully (I used a jar sitting on the counter). Turn on high and go do yard work or something. A few hours later add a cup of uncooked brown rice and another 2-3 cups water and continue cooking. When everything is soft and the ham *falls* off the bone (yum!) stuff in a handful of sage from your garden – no you don’t have to remove the stems or mince it and dirty up a knife and cutting board.
Here’s what five minutes of time and ZERO prep gets you:
Grab a glass of red or a cold one and you’re set! Beats Burger King every time!
Done and done. Now that I’ve proven the naysayer’s wrong, you may thank me.


Let's talk about how you can become part of our growing team.
Monora Thai, we aim to delight you with some of the finest Thai food which prepares all dishes to order using the finest available ingredients. Fresh Thai ingredients and tried and tested traditional recipes certainly help to create the authentic flavours that are uniquely Thai. We believe only Thai chefs can truly understand the subtle combination of sweet, salty and spicy flavours that create authentic Thai food.
We have worked to package our meals in a way that lets you bring the quality of our meals into your home. We always love to see you in person, but even when we can't we ensure that your dining experience is top notch!
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets. No matter what time of year, you can be sure you're eating the best of the season.
We offer competitive pay and full benefits. If you're interested in one of our open positions, start by applying here and attaching your resume.


Ready or not, it is already back to school time. The time for you and your kids return to your daily routine, that we have to say, not always very calm.
The race of weekdays, does it rings a bell?
Prepare the brats and make a presentable face. Drop the brats at school or at the nursery. Face the traffic. Perform at work. Make your commissions.
Hit the traffic again. Arrive on time to pick up the kids. Feed them. Play soccer. Do homework. Prepare the dinner. Give them a bath. Put them to sleep.
Fall unconscious in your bed.
With such a busy schedule and the desire to provide children with a healthy diet, meal preparation can become a real headache.
Make a change from the endless spaghetti. We present these tips and easy recipes, quick and healthy to simply your weekly meals.
Back to school: Tips for simplifying your meals
Plan it in advance
When you say overloaded agenda because of returning to school, it means planning.
Take a few minutes to plan your menu of the week, as well as your grocery list.
Having a plan of action will greatly help you to optimize the preparation of meals and dinners.
You will also avoid finding yourself on the same day out of inspiration to feed your little ones and fall back on fast food or grilled cheeses three times a week.
What ‘s a balanced meal?
Kids spend a lot of energy. It’s essential to provide them with nutritious foods that will support them throughout the day. Ideally, their meals should contain:
- Fruits and vegetables: raw or cooked.
- Grain products: Bread, pasta, quinoa, couscous, oats, etc. Preferable whole grains.
- Protein: In meats and substitutes.
- Dairy products or enriched substitutes: Sources of vitamin D and Calcium. Essential for the development of their bones.
Keep it simple
To stay in control of weekday dinners on back to school, rely on simple and easy family meals that will please everyone.
Carry for deconstructed dishes that require minimal preparation, as well as little or no cooking. Get inspired by our easy recipes below.
Other gold tips
- Double the recipe at dinner and use the leftovers for lunches
- Always have canned or quick-cooking foods by hand
- Cook in large quantities and freeze
- Cut some extra vegetables to make you a reserve.
Back to school: Ideas of easy recipes, fast and healthy
Homemade Chicken pizza
Precooked crusts are an excellent option for homemade pizza that you can easily adapt according to your own taste and those of your family.
My family is crazy about this pizza that gets ready a matter of minutes. It’s also a good way to use your leftover chicken.
- Thin pizza crust, pre-cooked with sauce
- Olive oil
- Large Italian tomato, thin slices
- Pulled cooked chicken
- Small broccoli seals
- Green or red pepper, julienne style
- Grated mozzarella cheese
Brush the pizza crust with about two tablespoons of olive oil. Spread the pizza sauce. Place the slices of tomatoes evenly. Sprinkle pulled chicken
and vegetables. Cover with grated cheese. Cook according to package directions. And it’s ready!
Here is a tasty and quick variation on the traditional spaghetti of the weeknights.
- Olive oil
- Chopped onion
- Crushed garlic or powder
- Diced tomato, cane
- Chicken broth
- Cornstarch dissolved in cold water
- Chopped parsley
- Lemon juice
- Sal & pepper
Cook the pasta in boiling water. Meanwhile sauté garlic, onion, and shrimp in hot olive oil. Add the tomatoes, parsley, lemon juice, and broth.
Add salt and pepper to taste. Add the cornstarch to thicken the sauce and reduce slightly to medium-low heat until desired consistency.
Deconstructed tortilla salad
Here you can use any whole wheat chips: tortillas, tacos, nachos, etc.
As well as any source of protein: minced meat, chicken, beans or others.
Easily adapt the recipe according to what you have already in the fridge.
- Vegetable oil
- Ground beef
- Chopped lettuce
- Avocado in cubes
- chopped tomatoes
- Canned corn, drained
- Black olives in slices, drained
- Sour cream, plain yogurt or salsa
- Tacos spices
Heat the tortillas in the oven at about 275ºF to make them crispy. Meanwhile, cool the minced meat in the hot oil and add the spices at the
end of cooking (Attention, do not forget your tortillas in the oven!) Once gold, break the tortillas and spread them in the bottom of the plates.
Add the meat, vegetables, and cover with grated cheese. Garnish with the sauce of your choice. You can also serve the tortillas as they are or
lukewarm to let the children build their own fajitas. They will love!
With these tips and ideas for recipes to make your life easier, you’re ready to go back into the routine and confidently face the back to the school
of your children. Enjoy your return to school!


Busikong Greenland Multi-Purpose Cooperative
225 organic farmers from Upi, Maguindanao
Project Proposal: Implement a Center for Integrated Organic Farming System to contribute in reducing poverty for ARMM
Help the men and women farmers of Upi, Maguindanao move from corn farming to organic vegetable farming. Corn has been the predominant product of Upi (there are corn-themed lamp-posts all over town) but as an agricultural product, it is not anymore benefitting the lives of the farmers. With continuous use of synthetically chemical fertilizers and pesticides, the land is not as fertile and the corn model has left the farmers indebted with middle men and big corporations.
iLOVE has chosen Busikong Greenland Multipurpose Cooperative, a group of 225 farmers in Upi, Maguindanao, who have spearheaded the change out of the corn-grown model and into an organic model that is diverse and healthy with variants of leafy greens, strawberries, fruit trees, and other value-added products. This involves organizing and educating farmers even outside of Upi, and providing them with technical know-how with all-natural soil enhancers and pest-control methods


Indian food is quickly becoming popular all over the world, no doubt because it's known for being very spicy and flavorful. You can create your own Indian-inspired dishes by using some of the most common spices and other foods used in Indian cooking, and preparing those spices how they are prepared in India. Note a few tips on how to make your kitchen more Indian-friendly, either to accommodate friends from India or to simply add some flavor to all your favorite meals.
Turmeric, cumin and paprika are favorite spices from India and three standard spices you can try for creating Indian-inspired cuisine from your current favorite recipes. Paprika is a good spice to add to chicken dishes; you can mix it into your flour mixture when you're ready to cook fried chicken along with simple salt and pepper, or sprinkle it generously over the chicken with some salt before putting it on the rotisserie.
Cumin is good for pork dishes; rub the pork or even the bottom of a skillet with cumin before making fried pork chops. Turmeric might be used for vegetables; toss some turmeric with vegetables before roasting them and add just a bit of salt and pepper. You can also add turmeric to rice dishes or your eggs. Ginger and garlic area also used in Indian dishes; add some fresh ginger to fruit smoothies and garlic to your chicken along with the paprika for a great dish.
Rice is a staple with Indian food but you may notice Indian recipes calling for basmati rice. This type of rice is different than your standard white rice; it has an earthy smell and, when cooked, it will become very long and stretched out. It may hold the spices of Indian food better than standard white rice, so that your dishes are more flavorful. Use basmati rice anywhere you would use white rice; it works as a side dish with your chicken or pork, or you can eat it on its own without any spices added.
To really bring out the flavor of Indian spices, consider grinding them yourself rather than buying them dry. Opt for a mortar and pestle, or you might even use a clean coffee grinder. Grinding up ginger root or fresh garlic cloves can mean a deeper and more pungent taste and one that holds up no matter how you cook your Indian-inspired dishes. It can also mean filling your kitchen with the aroma of these spices so that your kitchen truly is Indian food friendly.Share


LONDON — Technavio market research analysts forecast the global refrigerated warehousing market to grow at a CAGR of over 8% during the period 2018-2022, according to their latest report.
In this report, Technavio highlights the growing focus toward energy savings using LEDs as one of the key emerging trends in the global refrigerated warehousing market. As energy is one of the major operating costs, players in the market are looking for methods that can reduce the cost of operations. Energy is consumed majorly by refrigeration systems, freezer doors, and lighting systems in a refrigerated warehouse need to work 24×7. Few of the methods used for energy saving are light-emitting diodes and solar energy.
When compared with the incandescent lamps, LED lamps are used in light fixtures and have a longer lifespan and better electrical efficiency. LED high bay fixtures that are used in refrigerated warehouses can consume nearly 65%-75% less energy compared with metal halide high bay fixtures. Energy savings, reduced maintenance cost, and increased performance are some of the advantages of using LED lamps in refrigerated warehousing.
In this report, Technavio analysts highlight the anticipated growth in the global frozen food market as a key factor contributing to the growth of the global refrigerated warehousing market:
Anticipated growth in the global frozen food market
Frozen foods such as frozen dinners, ice creams, and frozen fruits and vegetables require refrigerated warehousing for storage. Therefore, the growing demand for these products will, in turn, increase the demand for refrigerated warehousing.
According to a senior analyst at Technavio for warehouse and storage, “Frozen food is perceived as an alternative to fresh and home cooked food as well as canned food. Factors such as busy lifestyle and rising urbanization have led to the increased preference of consumers for convenience, ready-to-eat meals, thus driving the growth of the frozen food market. Moreover, the growing demand for vegetables such as green peas round the year has increased the need for refrigerated warehousing.”
Global refrigerated warehousing market segmentation
This market research report segments the global refrigerated warehousing market into the following applications (meat and seafood; dairy and frozen desserts; and fruits, vegetables, and beverages) and key regions (the Americas, APAC, and EMEA).
Of the three major applications, the meat and seafood segment held the largest market share in 2017, accounting for nearly 37% of the market. The market share for this application is expected to increase by 2022. The increasing awareness among consumers about the health benefits of eating seafood is driving the growth of this segment.
The Americas was the leading region for the global refrigerated warehousing market in 2017, accounting for a market share of nearly 39%. By 2022, APAC is expected to register the highest growth rate of nearly 3%.Tagged with LED, refrigerated warehousing market


Get La Fosforera, Cuba weather forecasts for outdoor activities including the 3 day stargazing forecast and other astronomy related articles and videos from. Get La Fosforera, Cuba typical January Weather including average and record temperatures from Stream La Fosforera free online. Listen to free internet radio, sports, music, news, talk and podcasts. Stream live events, live play-by-play NFL, MLB, NBA, NHL.
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All of your saved places can be found here in My Trips. Write a Review Reviews It does get very busy. VenezuelanSouth American. Is this restaurant wheelchair accessible? Restaurants near La fosforera Playa grandeMaiquetiaVenezuela.
Reviewed October 1, TripAdvisor LLC is not responsible for content on external web sites. Reviewed June 10, Map updates are paused. See what travelers are saying: Taxes, fees not included for deals content. Madrid de las Mercedes. Is this restaurant good for brunch? Share another experience before you go. The service is very good, but you might have to wait a bit.
La Fosforera, Cuba 10 Day Weather
Good place to eat seafood!!! Playa grandeMaiquetiaVenezuela. Good food for an affordable price. Map updates are paused. Is this a place where you buy ingredients to cook your own food? French fosfprera, Swiss, InternationalEuropean.
Paseo Las Mercedes Calle Madrid. Is this restaurant good for large groups?
La fosforera, Maiquetia
The best View in We ate grilled seafood and fried red snapper, both dishes were very big to share. Is this restaurant good for special occasions?
I had a Paella valenciana a la Fosforera, it was very delicious and for fozforera very affordable price. All hotels in Maiquetia 2. Avenue Los Palos Grandes.
PLaza Isabel la catolica Plaza la Castellana. The service was also very good and the place is nice. El Meson del Faro. BarbecueSteakhouseVenezuelan. SeafoodSpanishVenezuelan. Marisqueria restaurant El Caney del Chivo. Log in Join Recently viewed Bookings Inbox.
La fosforera, Maiquetia – Restaurant Reviews, Phone Number & Photos – TripAdvisor
Does this restaurant offer outdoor seating? La Playa con bajada El Playon. La Armada, Boulevard La Marina. Seafood and fish were very fresh.
Paseo Las Mercedes Rio de Janeiro. Prices are ok for what you Reviewed October 14, via mobile.


March 7th, 2014
It's not too early to plan a catering for this summer...stop and smell the ribs! Call us today for your catering adventure with the Boston Beanery! Call Tim today at 724-669-0007.
March 6th, 2014
It's 8 days away! Just a reminder that the fun at the Boston Beanery is coming quickly! Our St. Pat's Weekend Celebration starts on Friday with our Irish Platter at all Boston Beaneries! My favorite part of St. Pat's is that you aren't under pressure to buy any gifts for anyone nor are you required to send a card! What's your favorite part of St. Pat's?
March 5th, 2014
Boston Beanery Restaurant & Tavern
Our Sensational Seafood Limited Time Offer is available starting today! (Stores will have Salmon burger available by the weekend) Try our Seafood Sampler with Fried Shrimp, Crab Dip and Suger Crusted Salmon for a great treat this Ash Wednesday!
1625 East Market Street
Harrisonburg, VA, 22801
Phone (540) 433-1870
Fax (540) 433-2780
off I-81, Rt. 33 East exit, in Market Square East
The Boston Beanery in Harrisonburg, VA
The Boston Beanery® concept was founded in Morgantown, WV, in 1983. The restaurants are patterned after old Boston pubs from the 1800's, which at that time were called Beaneries. We now have 6 Boston Beanery locations in West Virginia, Pennsylvania and Virginia.


Tuesday, July 24, 2007
Fast Food Rant
Let's say you go to a fast food joint and want sweetener for your iced tea and ketchup for your french fries. They'll throw sweetener in your bag like they're giving out Halloween candy to the best costumed kid in the neighborhood, yet they'll ration out only 3 ketchups for an entire order of fries like ketchup is some highly valuable commodity. Isn't one packette of sweetener more than enough for even the largest size drink? But how can anyone expect 3 little ketchup packets to cover a huge order of fries? Seriously, do these employees never stop to think about that? I always feel like a jerk when I have to specifically tell them that "one sweetener is enough thank you, but I do need at least 8 ketchups please" like I'm some neurotic control freak ketchup monger. Shouldn't that just be common sense? Or perhaps I'm the dumbass in this equation for eating at fast food restaurants in the first place?


III. Budapest bread and pastry festival
Program Location: 1015, Budapest Budai vár
Program Dates: May 10, 2014 - May 11, 2014
At the III. Budapest Bread and Pastry Festival the best bakeries of the country offers their delicacies. The guests can taste the traditional breads and pastries of different regions of Hungary. We bake the bread of the Buda Castle, which the guests can taste also. Besides the foods, there will be concerts, folklore productions, contests, and games.
Locality: Buda Castle, Savoya terasse
Phone number: +3612108356


Add chicken for 5 or add salmon for 7.
Burgers served with French fries or seasoned fries and your choice of lettuce, tomato, pickles and raw or grilled onions. Add cheese (American, Swiss, bleu, pepper jack, cheddar), bacon or grilled mushrooms 1.5.
Your choice of Certified Angus Beef, 10.5, or Buffalo, 11.5.
Served with a dill pickle and homemade potato chips.
Served with Bavarian rye bread. Add a salad for 3.
Served with fresh vegetables and your choice of potato. Add a garden salad for 3.
Fish + Pasta
We have assorted fish and pasta specials that change daily.


OUR FOOD MENU
“Something To Kick Off With”
Crunchy corn tortillas topped with cheese, jalapeños, salsa and sour cream (v)
PORK “BAILLY” BITES (*)
Lightly roasted boneless pork rib pieces served with BBQ sauce and dressed salad garnish
SOUTHERN “FRYIN ROBSON” CHICKEN GOUJONS
Served with peri peri sauce and a dressed salad garnish
CHEESY GARLIC BREAD “FRIEDAL” (v)
Ciabatta bread smothered with garlic and herbs & grilled with cheese
GARLIC Cia “BATISTUTA” (ve)
Ciabatta bread smothered with garlic & herbs & grilled until crisp
Or even a whole kilo!
Either stick with a standard portion or step up to a 1/2kg
Choose between our buffalo chicken wings (+) or spicy cauliflower “wings” (ve) and then select one of the below
Plain cauliflower wings (ve), Maple & bourbon BBQ (*) (ve), Hoisin (v), Peri Peri Sauce (v)
Burgers “ALL A MESSI EAT”
All served in a toasted brioche style bun with burger sauce, baby gem lettuce, tomato, red onion and a side of chips. Burger sauce not included in the vegan burger.
Buttermilk “BENTEKE” Fried Chicken Burger (*)
Two buttermilk fried chicken fillets with maple & bourbon BBQ sauce & “FC” Emmental cheese
CLASSIC BEEF “BERGER”
A grilled 6oz Aberdeen Angus beef burger
Choose from these extra toppings
Cheese, Onion Rings
MAKE IT YOUR OWN
Garden Gourmet “ANFIELD” BURGER (ve)
Plant-based soya, beetroot, carrot and bell pepper burger smothered with caramelised red onion chutney
Our Signature Desperados “NACHO” Burger (*)
A grilled 6oz Aberdeen Angus beef burger, topped with chilli NON carne, crunchy tortilla chips and our spicy Desperados cheese sauce served with cajun spiced chips topped with Desperados cheese sauce, spring onions and fiery red chillies
Upgrade your Chips (*)(v)
Why not add a little kick, and upgrade to spicy Desperados chips
ADD a Burger
Add an extra 6oz Beef Burger, Butter milk chicken Fillet, or Garden Gourmet Burger (ve)
Desperados Chips (v)(*)
Cajun spiced chips topped with Desperados Cheese Sauce, spring onions and fiery red chillies
“BARRY FRIED” ONION RINGS (ve)
Loaded Chips “AN EATIN HAZARD”
“TONY EDAMS” Cheesy Chips (v)
Chips topped with cheese
Peri “PELE” Loaded Chips
Chips topped with Peri Peri chicken and cheese
“CHILE” NON Loaded Chips (v)
Chips topped with chilli NON carne and cheese
Or a portion to share
Smashed “BERGER” Chips
Smoked paprika salted fries with smashed beef patty covered in burger sauce and gherkin salsa
“RAGIN” Cajun Loaded Chips
Dusted in cajun spices and topped with spicy pork, blue cheese and sriracha
SOUTHERN SHARER (*)
Southern fried chicken goujons, mac ‘n’ cheese bites, chilli NON carne nachos, garlic ciabatta, pork belly bites, mini corn on the cob, served with sour cream and maple & bourbon BBQ dips
DESPERADOS CHILLI (*)(v) NON “YORKSHIRE CARNEGIE” NACHOS
A sharer of tortilla chips layered with chilli NON carne, jalapeños, sweetcorn, our Desperados cheese sauce, topped with spring onion and fiery red chillies
“SHEARER”ING NACHOS (v)
Crunchy corn tortillas topped with cheese, jalapeños, salsa and sourcream
MAIN - 1 COURSE £8.99 / MAIN & STARTER OR DESSERT - 2 COURSE £12.49 / STARTER, MAIN & DESSERT - 3 COURSE £15.99
WILD MUSHROOM SOUP (VE) (*)
A hearty soup of field and wild mushrooms, served with warmed ciabatta.
STILTON PEPPER MUSHROOMS (V) (*)
Pan fried mushrooms coated in a creamy pepper sauce and topped with blue cheese served on a garlic crouton.
PRAWN COCKTAIL (+)
Succulent prawns in a seafood sauce, served on baby gem lettuce with multi seeded bread and butter.
CHICKEN LIVER PÂTÉ WITH APPLE, ALE & CHILLI CHUTNEY (*)
A smooth and luxurious chicken liver pâté, served with multi seeded toast and an apple, ale and chilli chutney.
CAULIFLOWER WINGS WITH A CRANBERRY BBQ SAUCE (VE) (*)
Spicy cauliflower florets in a light batter tossed in cranberry, maple & bourbon BBQ sauce.
FESTIVE BURGER (*)
A grilled 6oz Aberdeen Angus beef burger, topped with a pork, sage & onion patty, smothered with blue cheese and a cranberry BBQ sauce. Served in a toasted brioche style bun with burger sauce, baby gem lettuce, tomato, red onion, with chips.
TURKEY, HAM HOCK AND CRANBERRY PIE
A rich pastry case filled with prime turkey meat, smoked ham hock and leeks, with a glazed cranberry topping to finish, served with creamy mash and a medley of green vegetables.
COD FILLET IN BEURRE BLANC (+) (*)
Skinless, boneless Atlantic cod fillet with a creamy white wine, shallot & parsley butter sauce, served with baby potatoes and a medley of green vegetables.
MUSHROOM RISOTTO (VE)
A creamy mushroom risotto containing champignon and cep mushrooms, seasoned and topped with grated vegan cheese, served with garlic ciabatta and a crisp dressed salad.
Individual portions of hand-rolled, basted turkey breast wrapped in streaky bacon, with a pork, sage and onion stuffing centre served with roast and mashed potatoes, carrots, red cabbage and peas.
CHRISTMAS PUDDING (*)
Individual Christmas Pudding served with brandy sauce.
MINT CHOCOLATE SUNDAE (V)
Chocolate brownie with chocolate and mint chocolate ice cream, topped with whipped cream and After Eight mints.
MORELLO CHERRY PANNA COTTA (V)
A smooth, luxurious, set vanilla sweetened cream dessert with a sharp cherry compote.
CHOCOLATE ORANGE TART (VE)
A chocolate brownie base topped with a chocolate filling & orange sauce, decorated with chocolate crumb and served with orange sorbet.
PIGS IN BLANKETS & STUFFING
A snacking selection of bacon wrapped chipolatas and sage & onion pork stuffing balls, with a cranberry BBQ sauce for dipping.
Highbury, Dad’s Lane, Moor Green, Birmingham, West Midlands, B13 8PQ
0121 414 1529


Friday, September 14, 2012
Review: Charlie's Bar and Grill
Potterville, Michigan may be a small town, not far from Lansing, but it has a fun Bar and Grill worth stopping at! Charlie’s Bar and Grill has an outside bar, complete with swings (no joke!) instead of barstools. Inside is another bar, with large screen sports television, and a separate dining area that’s family friendly. Something for everyone seems to be the theme in the menu, too. They have reasonable prices on dinners, Pizza, Mexican, Sandwiches, Wraps, salads, burgers, and a kid’s menu. With all these options, I’m glad I chose the burger, because it tasted hot off the grill with outdoor smoky flavor. The help is friendly, and so is the atmosphere. When I asked for a take-out menu, the waitress was nice enough to give me the only copy left, the one on their wall! If heading toward or away from Lansing, don’t miss this fun spot!


Sweet For You, Sweet For The World
The sweet flavor of SweetLeaf™ comes from the stevia plant – a natural herb cultivated in the unique climates of South America.
Each time you enjoy the goodness of SweetLeaf™, you support positive, sustainable production in these countries too. Wisdom Natural Brands™ works with local famers to establish long-lasting relationships with those who use simple, natural and sustainable farming methods for growing stevia.
In fact, farmers are learning they can earn more growing stevia than crops used for illegal drugs. Wisdom will continue to work with all these local farmers for quality stevia and to better their quality of life. That makes the world a safer and healthier place for everyone.


Paleo diets have become a huge deal in the United States, is this just another crazy diet fad or will it be around for awhile? Over the years there has been a ton of diets that have come and gone. The Paleo style diet is based off what the caveman ate, but it is really way off of that. What most people don’t realize is humans weren’t good hunters so cavemen very rarely ate meat. We are meat eaters but we weren’t designed to eat high volumes of meat. During the caveman days there was a wide range of foods eaten from veggies, berries, fish and probably even bugs.
Paleo diets are normally high in protein and lower in carbs, you can design your own style diet by reading many articles online. There are a lot of companies out there making products that help you live paleo lifestyle for more companies go here.
If you decide to go with this diet it will work if you stick to it. There are a million diets out there and most of them work if you stick to them, just remember if you want to lose weight its simple just reduce your calories. You don’t need to go all crazy to lose weight, another tip is to exercise a few times a week. This included with simple exercise will be a great start to your weight lose plan.


Cutting VegetablesWhen people typically think of cutting food, they picture a knife. This is what most use in homes as they are easily available and it is not difficult to do. However in food processing, where numerous items need to be cut over and over and over… knife cutting can get very tiring, very quickly. Not to mention the fact that it is a slightly dirty method because it could transfer bacteria from one item to another. This is why a new method has been gaining popularity, mainly water jet cutting.
According to the website waterjetapw.com, water jet cutting is a hygienic, environmentally friendly and efficient way to cut various items. Its popularity is growing in many food industries from cutting vegetables to snack bars. It has been used on fish, meat, fruits, vegetables and pastries. When working with these various food groups it is always a good idea to wash the knives in between, however with the hydro cutter, this step can be skipped. As long as the water is clean, the process will be even cleaner than if a knife was used.


Christmas Chocolate Wrapper
Christmas Chocolate Bar Wrappers.
What a perfect addition to your favourite galaxy bar to give as a gift. These fit perfectly around a 110g galaxy bar.
*You will be receiving a chocolate bar wrap, no chocolate will be included*.
The wrapper will be cut out ready for you, with double sided tape attached. Leaving you to wrap around your chocolate bar, peeling away the double sided tape, and securing the wrapper around your bar.
Please add a note at checkout of the design you’d like.


Executive chef Liam Smith-Laing
Vegetarian options available (Please inform us of dietary requirements when buying ticket)
£25 per person
This feast is an experience like no other – think long dining tables piled high with freshly made, Mediterranean-inspired food. Whet your appetite with canapés of Barbequed Chicken Thighs, Charred Padron Peppers, Fried Polenta with Goats’ Cheese, Provençal Olive Tapenade and Home-cured Venison Bresaola. This will be followed by huge sharing plates of Grilled Cornish Cuttlefish, Fresh Prawns with Tarragon and Pernod Butter, alongside Charlotte potatoes, Chive Vinaigrette and Creme Fraiche, Charred Romaine, Crispy Shallots and Piquillos, before a scrumptious dessert of caramelised baked apple with custard.
Paying special attention to the ingredients, renowned chef Liam Smith-Laing uses local produce and marries the right tastes to create something, quite simply, delicious. Liam trained alongside some of the best chefs in the industry, including Marcus Wareing and Gordon Ramsay, going on to work as an executive chef in top restaurants all over the globe, from London’s Soho to Istanbul. Eating by candlelight, with the woodburner warming the barn, it’s a cosy and comforting atmosphere with scrumptious food.


Portobello is open daily from 7:00 am – 8:00 pm for in-restaurant (physically-distanced) as well as takeaway options.
We’ve missed having you at our table, and are thrilled to welcome our friends, family and community back to dine with us again. As always, caring for you is our top priority. To learn more about the extensive measures we are taking to safeguard, protect and care for our valued visitors and employees, visit allsafeandwell.com.
Follow the captivating aromas of BBQ, freshly baked bread, rich coffee and mouth-watering treats to Portobello!
Visit our site at portobellowhistler.com!
Eat-in or take-out, Portobello is perfect at any time of the day.
Portobello’s hip, casual setting serves up legendary made-to-order sandwiches, full-service bar focusing on local craft beers on tap, delectable pastries, and delicious coffees.
Learn more about all of Portobello’s delicious dining specials and summer patio pitchers! Take your summer picnic to the next level with Portbello’s Dinner To-Go, available daily from 5:00pm – 8:00pm!
Hours of Operation
7:00am – 8:00pm | Daily
Breakfast: 7:00 am – 11:00 am
Lunch: 11:00 am – 4:00 pm
Après: 4:00 pm – 5:00 pm
Dinner: 5:00 pm – 8:00 pm
Reservations are not available.
For more information, please visit PORTOBELLOWHISTLER.COM


Voonka Omega 3 Daily Fish Oil 1000 mg 92 Soft Capsules
Voonka Omega 3, which contains 1 gram of fish oil in each capsule, is an orange flavored food supplement containing fish oil in triglyceride form and Omega 3 fatty acids. Since omega 3 is an essential fatty acid, it cannot be produced in the body and can be obtained through nutrition and nutritional supplements.
Benefits of Voonka Omega 3 Daily Fish Oil 1000 mg 92 Soft Capsules
- Omega 3 fatty acids EPA and DHA contribute to the normal function of the heart. In order to achieve the beneficial effect, 250 mg of EPA and DHA should be consumed daily.
- 300 mg of Omega 3 per serving
- Triglyceride form
- Orange flavored
- There are 32 capsules in the glass bottle
How to Use Voonka Omega 3 Daily Fish Oil 1000 mg 92 Soft Capsules
It is recommended to consume 1 capsule per day.


Adding too much flour will make the bread more tough. Bread flour is a strong flour meaning that it has a relatively high gluten contentusually around 13 to 14 percent.
With the KBS Pro bread machine and these Prepared Pantry bread mixes we have had three great loaves of bread in our first three tries.
What is the white powder on bread. We are using this for a special diet to soon to tell if it is helping. Bread flour is basically all purpose flour with higher gluten You could also get away with using all purpose flour without the extra gluten if thats what you have on hand. With a golden color and perfect texture White Bread Done Right makes killer grilled cheese and PBJs.
Sharp White Cheddar I prefer the flavor of sharp cheddar here because the flavor really shines through. Rated 5 out of 5. Add beef red chili powder turmeric powder coriander powder cumin powder all By minami March 5 2021.
The extra gluten gives the bread a bit more elasticity as opposed to a crumbly texture like a cake. A keto bread recipe thats reminiscent of a loaf of Italian white bread. White Bread Done Right Our take on white bread is a soft artisan-style loaf with five super grains 10 grams of whole grains and no artificial ingredients.
In my experiments I discovered two other important tips for making white soda bread. Love the flour it bakes well in bread cookies. It contains just 6 ingredients and its naturally free of dairy.
Its a myth that bread machine recipes require milk powder. We used the bread flour and white flour. Other tips for making white soda bread.
If you want even more orange flavor add chopped candied orange peel to the top of the bread with a glaze. Bread flour is used for making crusty bread and rolls pizza doughs and similar products. Baking Powder This combined with the beer is what helps to leaven the bread.
Rated 5 out of 5. 09 How to Make Tasty Bombay Sandwich. A handful of bread flour will feel coarse and will look slightly off-white.
Mistrys Bombay Sandwich is made with onions cooked down into jam plus potatoes By minami February 24 2021. Recently on Instagram a follower turned my keto bagel recipe into a loaf of bread. The nice thing is that you just load the ingredients in the bread maker leave it alone for couple of hours and then take the loaf of bread out of the machine.
Or just start with this basic white bread recipe for bread machines. Thank you for such an awesome product. Plus its easy to make and it has just 25g NET CARBS a slice.
You can use a dairy-free milk powder or substitute dairy-free milk beverage for the milk powder and water in the recipe. That said this keto bread has a wonderful pull-apart crust and also a soft airy white center. If Im feeling particular I use a combination of finely diced and grated cheese in the bread.
White Chocolate Chips is a great muted addition to the flavors of the cranberry like in Starbucks Bliss Bars. The first was you need to use more salt when making white soda bread compared to making wholemeal soda bread this is because white flour has less flavour than wholemeal flour so more salt is needed to stop white soda bread tasting bland.


An absolute all-American staple, the pecan pie is equal parts delicious and stylish. Surprise your family at Thanksgiving this year with a version of your own homemade pecan pie.
There are many different ways to make a pecan pie. At Collecto, we like to keep things as simple as they are delicious...because we really do believe that often times less is really more. If it's your first time making pecan pie, even better, you already get an A for effort!
Here, find a recipe to make it at home for your dear family and friends.
Flour (2 cups)
Butter (3/4 cup crust + 1/4 cup for filling)
Brown Sugar (1/2 cup)
Golden Syrup (1 cup)
Vanilla (1 & 1/2 teaspoons)
Salt (1/2 teaspoon)
Pecans (2 & 1/2 cups)
Let's start with the base. Rub the butter into the flour and add water to bring the dough together. Roll the dough out and line on the tray.
- The filling: whisk the eggs and mix in the vanilla, bourbon, brown sugar, syrup, salt & chopped pecans.
- The pecans should be roughly chopped -- no need for perfection here! Some smaller, some bigger, make it fun. They can also be spread out evenly on the dough and pour the filling on top, for those of you who want to make sure everyone gets a good amount of pecans on their slice!
- P.S. Toast the pecans before adding them for extra flavor!
Decorate with more pecans on top (if you want).
- Bake! 50-55 minutes (or until the top is lightly browned) at 350°F.
- Yes, you should pre-heat the oven when you start the process.
- And voilà! Serve warm and enjoy!
I like to the serve pecan pie with a spoon of Greek yogurt to balance out the sweetness. But go with vanilla ice cream if you want to go all in!
-Federika Longinotti Buitoni


Eat Healthy, Live Long!
Shabu-shabu is a type of Japanese cuisine that comprises of cooking vegetables and meat in a steaming pot of water. Traditionally, the primary meat cooked is beef, but modern cuisine has evolved to include other meats. At King Shabu Shabu, we serve salmon, mussels, shrimp, pork, and three grades of beef: Angus ribeye choice, Angus ribeye prime and Wagyu.
Shabu-shabu literally translates into "swish-swish," referring to the action of cooking food in the pot, as the thinly sliced beef requires only a brief amount of time immersed in the water before it is ready to eat.
At King Shabu Shabu, we strive to bring you the freshest ingredients and a memorable dining experience that allows you to be the cook. Our sesame and ponzu dipping sauces enhance the flavors of your meal, and at the end, Japanese tsuyu soup base is provided to create a delicious soup when combined with your broth.
We hope to serve you soon.
Our Torrance location is participating in Dine Out Torrance this year from 11/8-11/14 in partnership with Torrance Chamber of Commerce.
- Visit our Torrance restaurant and dine anytime between 11/8-11/14,2015.
- Bring the receipt to the Torrance Area Chamber of Commerce office at 3400 Torrance Blvd, Ste 100 to be entered into a drawing for a chance to win a prize package.
Receipt deadline is 12/4 4pm for prize drawing on 12/10. Good luck!
Additional details here.
This Thanksgiving 11/26, we will be open from 11:30-7pm. #gobblegobble
We now offer complimentary valet parking at our Cerritos location!
We know looking for parking and circling the lot forever when you could be eating delicious shabu-shabu is frustrating so we added this service to help alleviate some stress.
Available Fri-Sun from 6-10pm.
On September 15, 2015, we had the pleasure of introducing shabu-shabu to the Cerritos community at the Cerritos Center for The Performing Arts at the Taste of The Region & Business Expo.
Our staff had a great time meeting the Cerritos community and connecting with other local businesses.
We want to thank the Cerritos Regional Chamber of Commerce and the Los Cerritos Foundation for giving us the opportunity to participate in such a wonderful event.