The Stray, LLC
4253 Division Ave S
Grand Rapids, MI 49548
The Stray is a music and arts cafe in Wyoming MI, promoting the local art scene in the West Michigan area. We
have live music, art demonstrations, and an eclectic menu of food and coffee available in a relaxed cafe
The Stray’s Baker will be responsible for preparing batches of pastries (cookies and scones, muffin batter), and
desserts, as well as certain other menu items (soup, dips, spreads) that are made in advance. Recipes will be
provided and care must be taken to prepare them with accuracy and the goal of consistent taste and appearance.
Some tasks may be shared or juggled between baker(s) and other kitchen staff based on varying daily demands.
This could include taking inventory of prepared items or ingredients that may need to be re-ordered, and
washing or putting away equipment. The Baker will also have opportunity to assist with the development of
recipes. If you are passionate about baking and enjoy working with a tight-knit team, we would love to talk with
Hours: Part time
ELIGIBILITY AND PREFERRED SKILLS
● Able to manage time and work independently
● Familiar with basic baking and cooking fundamentals
● Ability to follow recipes
● Passionate about food and hospitality: appreciation for flavor, visual presentation and excellence
● Basic math skills needed
● Basic computer skills is a plus, as recipes are kept and edited in spreadsheet format
● Able to communicate and work respectfully and cooperatively with others in the kitchen.
● ServSafe food handler certification is a bonus
● Attention to detail
● Prepare batters and baked goods according to The Stray’s recipes
● Demonstrate standards of cleanliness in the kitchen
● Assist with prep of menu items, including dips and quiche.
● Available 1-2 days (or equivalent 8-15 hours) a week to bake.
● Follow health code guidelines and be conscious of cross-contamination, allergen risks, and temperature
● Daily clean up of equipment, pans, work stations and surfaces
● Give creative input on recipe development
● Long periods of standing and moving around the kitchen
● Demonstrating proper precautionary measures when working with heavy machinery
● Occasional heavy lifting (50 lbs)


Living Basix has just come out with their new JetFry Oil Free Fryer that is designed to fry your favorite foods in a much healthier way.
The fryer uses both convection and infrared technology in cooking foods up to 400 degrees F., all without having to use a drop of oil. This new fryer has many different features and functions to make “frying” much easier for you or the entire family.
- Built-in programmable timer
- Foods fry more evenly throughout due to the infrared and convection technology
- Fryer can be used to bake or broil all kinds of meats and vegetables
- The fryer is enclosed which prevents unwanted odors and because it is oil free, there is no spattering of hot oil
- Exterior is cool-touch to prevent accidental burns
- Compact 13 x 10.5 x 14 inches size allows you to easily store it in tight spaces or leave on kitchen counter
- The basket and fry bowl are dishwasher safe for easy cleaning after dinner.
This is cool deep fryer that is recommended for anyone who enjoys the tastes of fried foods, but would like to leave out the oil for more healthy eating.
You can get one of these at the following vendors (prices vary):


Jane Donlan, co-founder of ASK-PERGERS? and co-author of Create a Reward Plan for your child with Asperger Syndrome and Helping Children with Autism Spectrum Conditions through Everyday Transitions
Sarah Patten clearly understands food, and Asperger`s Syndrome! And this shines through as she describes her son`s initially tentative, yet increasingly daring relationship with food. Henry`s journey with food is told with love, warmth, and humour, and the mouth-watering recipes are sure to make you feel hungry too!
Tony Attwood, PhD, Clinical Psychologist, Minds & Hearts Clinic, Australia, and author of The Complete Guide to Asperger's Syndrome
At last we have an easy to read and engaging manual which provides parents with invaluable information on the sensory aspects of food as perceived by someone who has Asperger's syndrome. The text subsequently provides a rationale, framework and effective strategies to encourage a wider range of ingredients in meals. This book could transform the emotional atmosphere in the kitchen and dining room to the great relief of all family members.
Carrie Cariello, author of What Colour is Monday?: How Autism Changed One Family for the Better, mother of five including one son with autism, blogger at www.carriecariello.com
In What to Feed an Asperger: How to go from three foods to three hundred with love, patience and a little sleight of hand, Sarah Patten details her journey to expand her son's limited diet. Sarah Patten's approach is useful for any family where dinner time has become a battleground.
This easy-to-read, engaging book provides recipes for many simple, healthy meals. There's an advice on how to make mealtime routines and eating as a family as stress-free as possible. A useful good diary and charts are also included to help plan meals and track progress.


Alpasion Wine Dinner
September 25, 2020 06:30 PM until September 25, 2020 09:00 PM
One of our very favorite Argentinian wine producers, Alpasion. The people behind this project are all wine lovers who decided to make a dream come true by making honest, iconic wines together. Tickets are $75 per person, tables will be sat by individual parties. Please call 713.654.1970 for reservations.
Alpasión Wine Dinner – September 25th, 2020
Tiger Shrimp + Saffron Risotto + Pickled Red Onions + Lemon Crème Fraiche
Grand Chardonnay 2018
Grilled Chorizo + English Cucumber + Chimichurri + Sesame Bun
Sweet Potato + Ricotta Agnolotti + Citrus Sage Butter
Grand Malbec 2016
Pan Seared Beef Tenderloin + Red Potato Mash + Romanesco + Toasted Spice Butter
Grand Malbec/Syrah/Petit Verdot/Cabernet Franc 2016
Unfortunately we are unable to accommodate dietary restrictions for this menu.


Kale is a leafy green vegetable that belongs to the Brassica family, which includes broccoli, cauliflower, and cabbage. Kale is known for its unique flavor and texture, and it has become increasingly popular in recent years due to its nutritional value. This article will explore the various nutritional benefits of kale and why it is a great addition to a healthy diet.
Table of Contents
What is Kale?
Kale is a dark leafy green vegetable that is packed with nutrients. It is a member of the cruciferous family of vegetables, which includes broccoli, cauliflower, and cabbage. Kale has a tough, fibrous stem and curly leaves that can range in color from dark green to purple.
Nutritional Content of Kale
Kale is one of the most nutrient-dense foods on the planet. It is low in calories but high in nutrients, making it an excellent choice for those looking to maintain a healthy weight. Here are some of the key nutrients found in kale:
Kale is an excellent source of vitamins A, C, and K. Vitamin A is essential for healthy vision, skin, and immune function. Vitamin C is an antioxidant that helps protect the body against oxidative stress. Vitamin K is important for blood clotting and bone health.
Kale is also a good source of minerals like calcium, potassium, and magnesium. Calcium is essential for healthy bones and teeth, while potassium is important for maintaining healthy blood pressure. Magnesium is necessary for muscle and nerve function and helps regulate blood sugar levels.
Kale is rich in antioxidants, which help protect the body against damage from free radicals. These compounds can reduce inflammation, lower the risk of chronic diseases, and promote healthy aging.
Kale is also an excellent source of dietary fiber, which can help regulate digestion, lower cholesterol levels, and promote feelings of fullness.
Health Benefits of Kale
Consuming kale regularly has been linked to several health benefits. Here are some of the most significant:
1. Improves Heart Health
Kale is packed with nutrients that support heart health, including fiber, potassium, and antioxidants. Consuming kale regularly can help reduce cholesterol levels, lower blood pressure, and lower the risk of heart disease.
2. Reduces Inflammation
Kale is rich in antioxidants, which can reduce inflammation in the body. Chronic inflammation has been linked to a variety of health problems, including heart disease, diabetes, and cancer.
3. Promotes Healthy Digestion
Kale is an excellent source of dietary fiber, which promotes healthy digestion and can help prevent constipation.
4. Supports Bone Health
Kale is rich in calcium, which is essential for healthy bones and teeth. It is also a good source of vitamin K, which is important for bone health and can help reduce the risk of osteoporosis.
5. Helps Manage Blood Sugar Levels
Kale is a low-calorie food that is rich in fiber and nutrients. Consuming kale can help regulate blood sugar levels and prevent spikes in blood sugar, making it an excellent choice for those with diabetes or at risk of developing the condition.
How to Incorporate Kale into Your Diet
Kale is a versatile vegetable that can be enjoyed in many ways. Here are some tips for incorporating kale into your diet:
1. Add it to Salads
Kale can be chopped up and added to salads for an extra nutrient boost. It pairs well with a variety of dressings and toppings.
2. Make Kale Chips
Kale chips are a healthy and delicious snack that is easy to make at home. Simply chop up kale leaves, toss them in olive oil and seasonings, and bake in the oven until crispy.
3. Blend it into Smoothies
Kale can be blended into smoothies for a quick and easy breakfast or snack. It pairs well with fruits like bananas, berries, and mangoes.
4. Sautee or Stir-Fry it
Kale can also be sauteed or stir-fried with other vegetables and proteins for a healthy and delicious meal. It pairs well with garlic, onions, and mushrooms.
In summary, kale is a highly nutritious leafy green vegetable that is packed with vitamins, minerals, antioxidants, and fiber. Consuming kale regularly can provide several health benefits, including improved heart health, reduced inflammation, and healthy digestion. It is easy to incorporate kale into your diet, making it a great addition to any healthy eating plan.
1. Is kale better for you cooked or raw?
Both cooked and raw kale are good for you, but cooking kale can help break down some of its tough fibers, making it easier to digest.
2. Can kale help you lose weight?
Kale is a low-calorie food that is high in fiber, which can help promote feelings of fullness and aid in weight loss.
3. Can kale be harmful to your health?
While kale is generally considered safe for most people, consuming large amounts of raw kale can interfere with thyroid function in some individuals.
4. How much kale should you eat per day?
There is no specific recommendation for how much kale you should eat per day, but consuming 1-2 cups of kale per day is a good goal.
5. What are some other healthy leafy greens?
Other healthy leafy greens include spinach, collard greens, Swiss chard, and arugula.


Seniors and Diet-9 Essential Vitamins and Minerals
I have written several articles for seniors on the benefits of exercise, even recommending a few, but going hand in hand with that is a healthy diet that provides the essential nutrients our bodies need. These become even more important as we age. Rather than bore you with research proving this, let’s jump ahead and look at some of the more essential vitamins and minerals deemed important for maintaining good health.
- Calcium – The Mayo Clinic has long held that calcium is essential not only for building and maintaining bone strength but also for the proper functioning of the heart, muscles and nerves. Foods high in calcium include dairy products, dark green leafy vegetables, fish with edible soft bones, and calcium-fortified foods and beverages.
- Vitamin D – Known as the “sunshine vitamin”, Anna Medaris Miller, a Senior Health Editor at U.S. News, recently reported on Vitamin D and its benefits. First, it is necessary for the absorption of calcium and is essential for bone health, bodily functions and staving off infection. Foods high in vitamin D include egg yolk, salmon, canned tuna, oysters, shrimp, mushrooms, and oatmeal.
- Magnesium – Megan Ware, a registered dietitian and personal nutrition consultant, wrote in Medical News Today that “magnesium plays a role in over 300 enzymatic reactions within the body, including the metabolism of food, synthesis of fatty acids and proteins, and the transmission of nerve impulses”. It also helps with bone and heart health, as well as fighting diabetes and anxiety. Magnesium is contained in a variety of sources including spinach, bananas, avocado, brown rice, quinoa, brazil nuts, and legumes.
- Fiber – Elizabeth Bemis, Vice President of Marketing, Promotions, and Assisted Living Operations for United Methodist Homes, synthesized the research, finding that fiber is known to “help fight heart disease by lowering cholesterol levels” as well as “help control blood glucose levels” in the fight against diabetes. Foods high in fiber include whole grains, fruits and vegetables, beans and peas, as well as nuts and seeds.
- Vitamin C – Marisa Moore, a nutritionist and dietitian, outlines in Eat Right, the benefits of vitamin c. It is known to “help heal wounds and repair and maintain healthy bones, teeth, skin and cartilage” plus “fight free radicals in the body which may help prevent or delay certain cancers and heart disease, and promote healthy aging.” Cantaloupe, citrus fruits, kiwi fruit, papaya, pineapple, mango, and assorted berries are all high in vitamin C.
- Potassium – Erica Wickham, a registered dietitian, states in Healthy Eating, that” It is a necessary component in all cells, tissues, and organs. Potassium is also required for metabolism and normal heart, muscle, and nerve function.” Foods with high levels of potassium include “broccoli, peas, tomatoes, potatoes, winter squash, apricots, citrus fruits, kiwi, bananas and melons.”
- Vitamin B12 –Peter Jaret a freelance writer, penned on Web MD that vitamin B12 is essential for “creating red blood cells” and “maintaining healthy nerve function.” The best sources of B12 include “fish, meat, poultry, eggs, milk, and milk products.”
- Vitamin B6 – The Mayo Clinic writes that B6 “is important for normal brain development and for keeping the nervous system and immune system healthy.” Foods high in vitamin B6 “include poultry, fish, potatoes, chickpeas, and bananas.”
- Fats – The Cleveland Clinic, writes that fats are essential for, among other things, being a source of energy and insulating our bodies to protect organs. The healthiest fats are those that are polyunsaturated and monounsaturated (that’s a mouthful). It is not within the scope of this article to embark on a lengthy discussion on the differences in all fats. Thousands can be found on the internet. Essentially, these two are the healthiest ones, differing in how they bond chemically. The best-known polyunsaturated fats are from the Omega 3 family, known for their benefits to the heart, and can be found in salmon, tuna, herring and anchovies. Monounsaturated fat is plant-based and can be found in corn, soybeans, nuts, olives, and avocados.
Good health is essential to an independent lifestyle. Knowing what nutrients certain foods contain is important in making smart choices. I still like pizza, but I don’t eat it seven times a week. I’m at an age where I need to make better, healthier choices. The research I found also supports that taking more than the recommended dosage could result in any of several problems. If you are starting a new diet and have questions don’t hesitate to research what foods are the best for you. If you have not dieted in quite some time, it probably would not hurt to consult your physician or licensed nutrition professional.


How Many Grams of Sugar in a Teaspoon?
To discover the number of grams of sugar in a teaspoon, just take a look at the table additionally down revealing not just the grams of sugar in one teaspoon, however likewise the overall grams for each and every added teaspoon!
For those interested in figuring out the sugar conversion grams to tsps there is a table showing how several teaspoons 1 gram of sugar amounts to, as well as also the variety of tsps for each and every additional gram.
Grams of Sugar per Tsp
You must understand that grams is a metric system for calculating weight, and a teaspoon is a measurement of quantity. So the weight of a tsp of sugar will certainly vary depending upon if you are measuring granulated or powdered sugar. But when we talk about nourishment truths labels as well as suggested sugar consumption, it is the granulated sugar the dimension is based upon.
The grams of sugar in a teaspoon is typically claimed to be 4.0 grams. This is a number that is actually being rounded down to make it much easier to utilize for fast computations. To give you a specific number to the grams of sugar in a teaspoon, we have accumulated info from the UNITED STATE Division of Agriculture, who are also the ones setting the dietary standards in the United States. The specific number is 4.2 grams per tsp of sugar.
If you were to make use of the simpler computation of rounding a teaspoon of sugar to 4 grams, then you would have had various other numbers. As an example, 20 teaspoons x 4 grams, would have equal to 80 grams rather than the 84 grams received the table. It is virtually an added tsp in distinction from the appropriate quantity. This may not be a big deal, but it accumulates if you consider it.
Also check:- 1 pound to ounces
Sugar Conversion– Grams to Teaspoons
Get the response to the inquiry: “1 gram of sugar amounts to how many teaspoons?”. It is a little bit different to calculate grams to tsps. For this table, it is simpler to make use of the “easy computation” of 4 grams of sugar per tsp. It suggests that 1 gram of sugar equals to 0.25 or 1/4 of a teaspoon Remember that you can keep calculating on your very own by increasing the variety of grams by 0.25. As an example, for 32 grams of sugar you would take 32 x 0.25, which would equal to 8 teaspoons.
Why should you bother finding out about the sugar grams per teaspoon?
We do not truly mirror excessive about the quantity of sugarcoated that we eat. Our everyday sugar intake has actually enhanced in many parts of the world, with some nations eating more than dual of what is recommended. It is therefore a good idea to at the very least know about the variety of grams in a teaspoon of sugar, since if you use sugar for your coffee, tea, kool-aid, or any other beverage, you are currently a lot more mindful concerning your sugar consumption.
If you like to review nourishment fact labels at the supermarket, you probably recognize that sugar is gauged in grams. It is most likely hard to picture just how much a gram looks like, however by recognizing that 1 gram equals to 1/4 of a tsp, points could simply improve a little bit. That is why knowing exactly how to use the tsp dimension can come helpful at the supermarket.
Gauging the teaspoon.
Typical flatware tsps can really vary in size, which subsequently will give you different amounts of sugar when scooped up. Even if you utilize the proper spoon, just how much are you actually scooping up? A heaping tsp is not really the right quantity. The very best method to precisely maintain the dimensions is to us a tsp step. If you do not currently have one laying about in the cooking area, make sure to obtain one!


can help meet your needs
in local Areas. For
food trays we can deliver in Union City TN and
10 mile surrounding area. please give us a day's
notice by simply calling or faxing your order.
We can also delivery breakfast and lunch to
businesses in the immediate
Union City downtown area.
Trays & More. Each
tray is completely wrapped and ready to go. We
include the plates, cups, napkins, and ice if
needed. We also have an assortment of chips to go
with any tray purchased for an additional charge. We can
customize any tray for you, just let us know. Delivery
in limited area, see above. Here
are the base trays and items available for any
Sandwich Tray feeds
10-12 people. It includes a variety of cut
subs sandwiches of your choice, you can change
or mix up it up a little..
10-12 people. It includes a variety of any
of our sandwiches in cut wraps of spinach,
tomato basil, jalapeno or low carb.
10-12 people. It includes a variety of in-season
fruit and fruit dip.
has a variety of fresh baked scones and
muffins, enough for 10-12 people.
includes a variety of fresh baked cookies and brownies,
and will more than satisfy 10-12
people. A complete baked pan of brownies is
also available and feeds 16.
famous homemade Potato Soup is available by
the half gallon and comes with plenty
of fresh cornbread.
have tea by the gallon, sweet or un-sweet.
& Special Trays
create trays for celebrating holidays and we
can made special trays upon request. Call us
and see what's available, or tell us what


19 October 2016
17 October 2016
05 October 2016
It's that time of year for all those soupy, sweet fruit crisps, slumps, buckles, and pan dowdies. This past week, SB and I harvested wild cranberries that grow in a boggy area near our home. SB put his muck boots on and I picked from the edge of the road along an old turnpike near the house. We came away with enough berries for me to make a few loaves of cranberry nut bread or some cranberry sauce or this dessert!
12 September 2016
06 September 2016
I loved the light on those red kidney beans when I dumped them in with the jasmine rice. What can I say? Added spices and diced vegetables to the mix and we had us a big old bowl of spicy red beans and rice the other evening. Our neighbors made shrimp tacos, margaritas, and a hot cheesy salsa dip to start things out. And then? We whiled the evening away on their deck sipping drinks and Coronas and knoshing the best Tex-Mex meal ! There is NOTHING like having good neighbors ... just sayin'.
15 August 2016
These were so freakin' good, but they were work! Of course, I made them on the hottest day of the summer and refused to use the oven or a fry pan for anything more than frying the meatballs, so I had to stand over the grill on the terrace rather than heat the house more than necessary. I had to have these little bites, though. The recipe comes from a Yotam Ottolenghi cookbook - his first one.
You know how Ottolenghi has a million ingredients and a bunch of nit-picky steps? Yeah. You gotta follow them to get the little tweeks of flavour that YO is known for. If you don't want to step up to the plate, then tell some of your foodie friends and maybe they'll make these little guys for you. If, however, you buy into the idea fiddling with blackened corn and its smoky flavour, roasted red peppers, sliced and diced garlic and herbs, some chili spice in there and a nice roasty sauce of red peppers and herbs, then have at it!
12 August 2016
The cucumbers have arrived! SB brings three or four in every day and plunks them down on the counter ... a challenge is implied there. Can I stay ahead of them? Well, this year, yes! I donate some to the local food pantry as part of this little church challenge to spread the seasonal wealth to those who need good local food for free. The rest I use to make salads and these easy pickles.
10 August 2016
I had to look at a map to really get a good understanding of exactly where Corsica is located after I read about the description of this chicken recipe. It comes from a slow-cooker cook book that I have called The French Slow Cooker. It turns out that Corsica is a pretty large island in the Mediterranean Sea that is southeast of Nice, France and west of the Italian coast (and Rome). It has a long history of conquest by everyone from the Romans to the Brits to the Germans, to the French. Nowadays, it is an official part of France ... and the birthplace of Napoleon Bonaparte. So there.


This Tuna Sushi Recipe is an easy and healthy dish that is perfect for the lunch box. We used cooked tuna to make it a kid friendly recipe. The thought of making homemade tuna sushi seems to intimidate a lot of us (myself included). But after my first homemade sushi attempt, I realized that it’s really not that difficult. Just follow the step-by-step instructions (with photos) of this easy homemade sushi. It will help to purchase a bamboo mat. Although not an absolute necessity, it just makes rolling easier, because it helps make a tight sushi roll.
* Tip for busy moms: I don’t always use sushi rice. Most of the time, I use whatever leftover rice I have from a previous meal.
Tuna Sushi Recipe Method
Mix in the vinegar to the cooked rice. Set aside.
Mix the canned tuna and Japanese mayonnaise together. Season with salt. Set aside.
Lay the Nori (Japanese seaweed) on top of a bamboo mat, shiny side down.
Spread some rice on the bottom part of the nori, covering approximately ¼ of the nori. (Tip: Dip your fingers in a small bowl of water before handling the rice).
Put some tuna on top of the rice. Add carrots or other vegetables (optional).
Using the bamboo sushi mat, slowly roll the nori, starting from the bottom going up. Just before rolling it all the way to the top, dip your finger in water and run it on the very top of the nori. The water will help the nori stick together.


Seriously, I am floored. For a long time I have had a hatred of the movement that says we need to cut food into funny shapes and make the lunchbox look like a veritable playground to get our kids to eat good food. Now we have one of Australia’s leading dietitians, (and I use that term loosely), Rosemary Stanton, putting forward the idea that we should pay kids 25c a day to eat their vegies! WTF you have got to be kidding me. You don’t pay people as an incentive to be healthy, whether child or adult. You educate. You encourage. You do not pay!!!!!
I am totally floored that just because this was done in America they think they should do it here. Wake up people, our food sources are so much more nutritional than those in America right from the outset, then we have a totally different food and family culture.
One size never fits all!
We need to educate, we need to look at why obesity is rising not put a band aid in place to mask the issue. For the past twenty or so years we have been told that low fat is the way to go. I’m no rocket scientist but I’m pretty sure that hasn’t worked. All this bullshit about low fat has created a greater obesity epidemic. People turned to low fat high sugar products in droves. We need to stop being dictated to by the major companies that benefit by telling us that low fat is good for us, that sugar doesn’t make us fat, that a natural fat diet will make you obese, that chemically produced food is better than naturally grown foods….yum who doesn’t love some petrochemical bi-product they call margarine, spread all over their hot toast in the morning!
Do I have a nutrition background, NO! I am an exceptionally obese woman. I can tell you 100% of the reason I am obese is because of trauma in my life which has created a comfort eating regime i.e. sugar laden treats!
There is so much more to obesity than the food we eat. We need to look at background, families and communities.
No kid ever wants to eat their greens. When we grew up silver-beet and brussel sprouts were our greens and they were boiled to within an inch of their lives. Today it is broccoli and bok choy and generally steamed so a bit more tasty but its still green. Green is just not appetizing as a child. As an adult most of us acquire a taste for greens. As a child it is frightening to sit down to a meal of meat and three veg. The frightening part is because parents get angry and frustrated when a child says they don’t like something on the plate and then a fight ensues over making the child eat it.
We need to stop this mentality. Why do we make the child eat a particular food if they really don’t like it. They are not going to die because they like carrots but don’t like broccoli. Give them more options than just the standard three veg. Encourage them to try a little before saying they don’t like something but don’t then make them eat the whole lot because you said so. Whether child or adult, the minute you are told you HAVE TO do something, it becomes the last thing you want to do. Add a disgusting taste to that and you build up a belief that they don’t like everything green. In fact, most people like at least one green vegetable and if you serve that they will eat it. If you served me a plate of silver-beet, brussel sprouts and broccoli, I would eat the broccoli, might touch the brussel sprouts depending on how they are cooked and wouldn’t even give the silver-beet to the dog.
There is not one blanket rule for what we should and shouldn’t eat. We have to create situations where families are encourage to grow their own foods, eat together, cook together, want to be healthy and have their emotional needs also met.
We have finally gotten to the point where tuckshops no longer sell high sugar snacks and meals but paying children to eat their vegetables is simply the most ludicrous thing to put forward. Look at Jamie Oliver as an example. He educates, he encourages and he leads the way to convert kids to wanting to eat healthier. We need more of that and less of the “experts” and “money makers” dictating what we should and shouldn’t eat.


Committed to producing premium quality cherries for over three generations
Strong values underlie our operation, extending to the entire team
Sustainable farming practices underpin the quality and superior flavour of our fruit
From the soil to the box, every decision is aimed at maximising freshness and flavour
Koala Cherries is based in Yarck in north east Victoria. We grow across three growing regions: Cobram, Yarck/Alexandra and Strathbogie. We farm more than 200ha of cherries; these are all packed at our centrally located packing shed in Yarck.
At Koala Cherries we are All About Taste. From the soil to the box, every decision is aimed at producing delicious, high quality cherries. We aim to delight customers with the consistent flavour and freshness of our cherries.
Farm fresh cherries are available from mid November through to mid January at our packing shed in Yarck. Our shed door retail outlet, offers a full range of delicious fresh cherries, preserves, cherry ice-cream, cherry liqueur and cherry gifts and is open from 9am until 5pm, 7 days a week during the cherry season.


Lawrence Dressler is the founder and president of Agcore Fish Foods. He grew up in a family agriculture business where providing quality, sustainable products were essential. In 2011, Larry began operating a renewable energry business that provided the experience and know-how-to create Agcore Technologies, LLC. In 2013, a team was formed to concentrate on sustainable proteins for human and animal nutrition. Agcore uses their own high protein "Farm Fresh Spirulina" to make a variety of premium finished products.
Visit the website at https://agcorefishfood.com/home.html
- Spirulina-The Green Wonder Food


What makes our bread so special and unique?
We’re focused on inspiring healthier living through healthier choices. All of our delicious sourdoughs are made using pure, natural ingredients from certified organic farms. Our flour is milled using a traditional stoneground method. This method of milling avoids overheating and dehydration, thereby retaining nutrients and wheat germ. The 48 hour fermentation of our sourdough starter allows beneficial lactobacilli to fully develop, which aids digestion.
Simple, Certified Organic and no nasties.
Each bread has its own character. The flavor complexity scale that follows indicates the degree to which different processes result in bread with more complexity of taste.
We want to emphasise that the most important ingredient for making good bread is plenty of time. Managing dough fermentation to get the best results means finding the perfect balance of rising time, proofing time, dough temperature, ambient temperature, and amount of leavening in the dough.
Sourdough starters are referred to as “ferments” or “cultures”, which are complex ecosystems composed of multiple species of yeast and lactic acid-producing bacteria, whereas ordinary baker’s yeast is a single variety of manufactured yeast that can make dough rise fast without complete fermentation.
Sourdough bacteria are lactic acid-producing bacteria (lactobacilli) that are also found in numerous other fermented foods (like yoghurt). These bacteria (which need a minimum of 12 hours to ferment) produce many benefits including increasing the nutritional value of a food. They also create the wonderful unique flavours and textures of real sourdough.
The pH of sourdough is around 4, where as the pH of Baker’s yeast is 5.5 to 6. Pathogenic microorganisms such as botulism, E. coli and moulds cannot reproduce in an environment with a pH below 4.6, this keeps sourdough bread mould free naturally (no artificial preservatives).
Dudley’s naturally leavened sourdough is easily assimilated by the body, so is often recommended by health care professionals. Sourdough cultures contain multiple species of yeast and lactic acid-producing bacteria, which help control yeast overgrowths.
Another health benefit of sourdough bread is that it has a lower glycemic index. Dudley’s sourdough bread’s glycemic index is also lower because the flour is stoneground, which means it has larger flour particles
To achieve consistency it’s imperative that we use the same flour each time, as you need to get a feel for the flour and develop a relationship with it.
We are proud to announce that we are partnered up with Matthews Cotswold Flour Millers which is one of the last remaining family owned specialist flour mills in the UK.
Matthews Cotswold Flour “FWP Matthews Ltd” is one of the last remaining family owned specialist flour mills in the UK. The Matthews family have been trading grain in the Cotswolds since the early 1800s. Marmaduke Matthews built a unique skill in testing and trading grain. This knowledge has been passed down over 200 years of Matthews farmers and millers.
Matthews Cotswold flour mill is still owned and run by father and son team Paul and
Bertie Matthews, the 7th and 8th generation of Matthews.


Berry Pawpsicles: Perfect For The Cool Pooch In Your Life!
If you have a beloved pup in your life, you know how tough summertime can be on our four-legged friends.
After all, the heat waves and muggy nights are tough on ordinary people, so just imagine how much worse it is for furry dogsthat dont know how to work the A/C!
Fortunately, there are dozens of clever ways you can help your pup beat the heat this summer, no opposable thumbs required. So far this summer, weve already made some chilled treats, and a truly awesome cool-down blanket with built-in pockets for ice packs.
Our latest DIY trick for keeping our canine companions cool? Frozen Berry Pawpsicles, which are a delicious, healthy treat option for the deepest dog days of July and August!
These tasty treats feature real fruit and healthy Greek yogurt, with just a hint of honey to sweeten. Your pup will love them, and you might even be tempted to take a bite or two yourself.
Not to worry, these are perfectly edible for humans, too!
Watch the video below and print out the recipe below to dish these up for your lucky dog!
- 1 to 2 cups of blueberries
- 1 to 2 cups of plain Greek yogurt
- 1/2 tsp. of honey
- Sliced strawberries
- Pulse blueberries in the blender until liquid.
- Pour blended berries into the novelty ice tray, filling about halfway.
- Freeze blueberry blend for 15 minutes.
- Meanwhile, pulse yogurt and honey in the blender until fully mixed.
- Remove tray from the freezer, and dollop yogurt mix on top of frozen blueberries.
- Spread yogurt evenly across, and top with a thin slice of strawberry.
- Freeze treats overnight.
- Serve to your pup, and enjoy the paw-sitively thrilled reaction!


Literary Tavern: Dine with PressureLife
For this issue’s food review, the PressureLife crew visited Literary Tavern. The old Literary Cafe spot in Tremont reopened under its new name this summer after a complete renovation. While the bar was ready for business in June, it took a few more months for the kitchen to be ready for hungry patrons. Were the dishes worth the wait? Find out what our reviewers thought of the new Literary Tavern.
If I were to live in Tremont, this would probably be my home bar. Newly renovated just enough to be not so “Tremont.” Tremont has a vibe to it, I don’t know what it is, but it does. Regardless, food was off the charts for the price. I don’t think any of us were disappointed at all. On the top of my list was the burger; Big Mac inspired, yet they somehow managed to make it taste better than a Big Mac. The two veggie dishes were phenomenal; brussel sprouts and mushrooms with goat cheese. Another notable dish was the muffuletta. You have to be really ballsy to drop a muffaletta on your main menu. I will tell you, it’s worth the drive and worth the time. Thank you Literary Tavern, you win. 4.5/5
I wish young Alex understood that Brussels sprouts were not an object to fear or despise. As I’ve grown older, I’ve come to love some well-prepared tiny cabbages – a Literary Tavern has some damn good sprouts. These fried, green buds are served with garlic, lemon zest, and sea salt, and I could destroy a bucket full of them. While the Brussel sprouts were a big highlight, they weren’t the only standout dish. From the burger to the muffuletta sandwich, Literary Tavern has got plenty of flavor packed on its menu. However, I do have to knock the establishment for its take on carbonara, one of my favorite dishes. Their iteration of carbonara highlighted corn, but the salty, meaty notes that I usually expect from the dish were nonexistent. I guess I should have gone with the lasagna, but at least everything else ranged from good to great. 4/5
Man. It’s been at least 4 or 5 issues since I haven’t complained about literally almost everything. Literary Tavern has officially broken my streak. From the moment we drove up, I knew I was going to want to come back. We were lucky enough to find four bar seats in the tiny, yet perfectly cozy place. As everyone perused the menu, (and after Jim and I bet rounds of shots on what Alex would order) I quickly realized it was taco Tuesday – and also only three bucks per taco… so I ordered all of them. Now, this might sound like a complaint, but I swear its not. I took one bite of the chorizo taco during the flurry of all of the rest of the food coming out, and the only reason why I went back for another bite was because I felt bad for it. With all the other out-of-this-world food flying around, I quickly abandoned my “okay” tacos to reach for the mushrooms, sprouts, burger, and muffuletta. So, eat tacos at Taco Bell. Eat literally everything else at Literary Tavern. With their outstanding service, atmosphere, and menu, they’re sure to quickly become a Cleveland staple. 4.5/5
As soon as I walked into Literary Tavern, alone and fresh off a 12-hour work day, the bartender instantly made me think, “I would come here all the time if I lived in Tremont.” I ordered a Sazerac and an Aviation, neither of which were made according to classic standards, but who cares. The little tweaks to the recipes did not detract from the taste and balance of the drinks. The smashburger, which sounds like something Brett Kavanaugh would say at a job interview, was amazing. Perfect execution of a popular menu item all over the city. Jim’s mussels were another great representation of a common menu item. The side dishes of mushrooms and brussels sprouts would be a perfect late night snack for winter – tons of garlic, char, and butter. Muffuletta isn’t something you see everyday and Literary has a great sandwich. It’s kind of small, but you’re not breaking the bank here either. Literary gets high marks on all levels; service was memorable and comfortable, everything was fairly reasonable, and there were zero hiccups. It’s a great spot, so get there before Tremont gets so expensive that only rocket surgeons can afford to live there! 4/5


This summer my kids are home from college and we seem to have a lot of extra kids around. I don't know how often I have made this cookie in the past 2 months and it always goes over well. It's just so good! I originally found this recipe on www.melskitchencafe.com. I changed only the amount of chips.
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup butter, melted and cooled
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1 (11.5 oz) pkg ghiradelli chocolate chips (milk chocolate goes over best)
Preheat oven to 350 degrees.
In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
Line a large (11X17-inch) baking pan with foil or parchment or silpat and press the cookie into a circle. I press my cookie into a 9-inch circle, about 3/4 inch thick.
Bake for 15-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan.
Recipe note: This many chips is really going overboard, but it's delicious. One cup would be plenty. Also, I use C&H dark brown sugar (the one in the box). It's very dark and makes a really great cookie. If you use a lighter brown sugar, use one cup of brown sugar and no white sugar.
|I used pecans and 60% cocoa chips in this batch.|


The public sector can strengthen local supply chains and help local producers access them by being set targets and annually reporting where food, served in staff canteens for example, comes from. This would strengthen local supply chains and help local producers to access them.
These are just two of a series of recommendations contained in a new report commissioned by Devon and Somerset County Councils, the Heart of the South West Local Enterprise Partnership, The Cornwall and Isles of Scilly Local Enterprise Partnership and the National Farmers Union.
The report follows a research project conducted by University of Exeter, which sought to understand South West’s food supply chains and the interaction between producers and those involved in food storage and processing, large wholesalers, and public sector organisations.
As part of a “culture change”, catering staff, managers, and chefs should receive extra training on preparing food using seasonal produce and the benefits of using local food and supply chains.
A regional mission statement, committing to local food procurement, should be adopted by all public sector organisations to help drive a positive change in purchasing decisions.
The report also suggests ways major organisations and public bodies in the South West can purchase more from food suppliers and producers based in the region.
The researchers, led by Professor Matt Lobley, concluded that a greater knowledge of food supply chains coupled with these measures would support improved opportunities for farmers and food producers, deliver social and environmental benefits and boost the local economy.
Buying local produce will help the regional economy and can contribute to improved sustainability – buying locally will have a range of environmental benefits including reduced food miles which will also help public sector organisations meet their net-zero targets.
The research involved analysis of the food that public institutions, such as hospitals and schools, buy and in what form– for example already prepared – and how frequently. Researchers also interviewed farmers and food producers.
Their work has included identifying the barriers and benefits of using local food in public sector organisations.
The project is a partnership between, and funded by, Devon and Somerset County Councils, The Heart of the South West Local Enterprise Partnership, The Cornwall and Isles of Scilly Local Enterprise Partnership and the SW National Farmers’ Union (NFU), with the research led by Professor Matt Lobley at the University of Exeter’s Centre for Rural Policy Research. Surveys and interviews took place across Devon, Cornwall and Somerset.
Professor Lobley said: “There needs to be a culture change, within and between, public organisations in the South West. We hope our recommendations will be taken up by the public sector in the region, so the area can be a test bed for potential national change. As this work continues we will share findings with the government and campaign for positive changes, and seek their help to lead this agenda proactively.
“We believe these changes will improve the food system for people, place and planet.”
The report also recommends:
- Tenders put out by the public sector should be more accessible to local producers and suppliers, and procurement contracts should be split into smaller lots to encourage regional food businesses.
- The public sector and other buyers should better accommodate the payment and delivery terms of regional producers.
- Tendering processes should be streamlined, and there should be more transparent engagement with regional producers and suppliers.
- Public organisations should engage with regional producers and suppliers to explain how tenders will be evaluated and allow potential suppliers to shape tender.
- Public organisations should do more to help South West farmers to participate in food supply chains in the region by investing in initiatives such as farmer cooperatives, supply chain collaboration and food hubs. They should explore investing in new regional processing units or distribution centres.
The Heart of the South West LEP has endorsed the recommendations. Chair Karl Tucker said: “The Heart of the South West is home to a large number of the UK’s food producers and farming businesses. By increasing awareness of local food supply chains and by understanding the food requirements of the public sector, we can join up both elements of this market. This will enable public sector decision makers to set targets to support local businesses helping to drive our regional economy and new employment, which is vital for the future of rural communities, farming and the levelling up agenda.”
Mel Squires, Director for NFU SW, and LEP board member said, “Our family farms and local food supply chains are facing a great period of uncertainty and change, therefore any opportunity to produce for their communities, and contribute more sustainability on all fronts (including net zero), has to be an ambition for us all. Through this report, we hope to see greater ambition, collaboration and delivery to really maximise the potential benefits for all – our consumers, economy, farming and food producers.”
Devon County Council will now consider these recommendations. Councillor Rufus Gilbert, Cabinet Member for the economy said: “This research aims to better understand food supply chains in the region with the hope of presenting opportunities for farmers, producers and suppliers to improve their processes while also delivering social, environmental, and economic improvements.
“These recommendations show how in principle a more efficient and resilient supply chain could be created, while also reducing food miles, carbon emissions and improving business productivity at the same time.”
The Cornwall and Isles of Scilly Local Enterprise Partnership which helped co-fund the report, will now work with local and regional partners to see the recommendations implemented. Clare Parnell, board member and rural lead, said: “The public sector, including health and education, is a huge consumer of food but procurement tends to be centralised rather than local. If we can create more opportunities for local farmers and growers, including bringing them together to supply contracts at scale and year-round, it will strengthen the local economy, make our rural businesses more sustainable and by extension allow them to continue to invest in the natural capital that sustains our countryside and visitor economy.”
Councillor David Hall, Somerset County Council Cabinet member for Economic Development, Planning and Community Infrastructure said: “This report and its recommendations represent a step forward for Somerset’s farmers and food producers. Local food consumed locally can support our Net Zero Climate objectives by promoting seasonal menus and reducing food miles; it will also strengthen economic resilience for many small farm businesses in this critical sector for the county. Somerset County Council will work with colleagues to consider the report’s proposals.”
You can read the report here


If cosy surroundings, excellent customer care and delicious food are what you are looking for, then The AVENUE is right up your STREET !
Our team of staff and volunteers are here to ensure that our customers enjoy their Avenue food experience and leave with a happy heart. By choosing The Avenue our customers are helping to make a positive change to the life of someone with a learning disability.
We are open from 8:00 am until 3.15 pm and offer a full breakfast, lunch and dessert menu with options to suit every appetite and budget. Our soups and daily specials are made fresh on the premises every morning and sandwiches are made to order. Gluten-free options are always available, from our soups to tray bakes, just ask our well-informed staff.
Take the stress and strain out of entertaining for any occasion by using our WE COOK, YOU COLLECT service. Choose from a wide range of menu options and let us do the rest. A full outside catering menu is available here.
Have a delectable business lunch delivered to you with no mess or intrusion. Select any items from our menu and let us do the hard part, leaving you to concentrate on your private business. Our corporate catering menu can be found here.
3 Wallace Ave
Tele: 02892 604055


Is it just me, or does everybody just get a hankering for a peanut butter cookie sometimes? Well I found myself in just such a mood, but when you don't eat sugar it can be a little challenging to satisfy the Cravings of your past! Nevertheless I ventured to find a solution!... Plus, I'm… Continue reading Peanut Butter Button Cookies!
This is the excerpt for a placeholder post. Click the Edit link to modify or delete it, or start a new post.
So, it should be noted that being sugar-free does not mean not having any fun or not having anything delicious! Cookie pie is a family favorite recipe for birthdays, and other fun celebrations! We alternate between this recipe, and our Black Magic Cake Redux recipe! You can find the Black Magic Cake Redux recipe… Continue reading Sugar free cookie pie!
Welcome! This is the other post I was talking about, when I said it can be much easier to make changes slowly. But I'm going to talk about today, is the Keystone have it. This is the fancy term for one thing we decide to change, and are actually serious about. It doesn't have to… Continue reading Slow and Steady Wins the Race
This is the excerpt for your very first post.


Enjoy mouth-watering caramel sea salt + dark chocolate bar richness that will tickle your taste buds!
Chocolate (chocolate liquor cane sugar, cocoa butter, soy lecithin, vanilla), organic caramel (organic tapioca syrup organic cane sugar organic nonfat milk, organic heavy cream organic butter (cream, salt) salt sodium citrate organic vanilla extract (2 fold), organic soy lecithin pectin and vitamin e (mixed tocopherols from soy) added to preserve freshness.), himalayan salt.
Contains: soy, Milk. Produced on equipment that also processes products containing peanuts and tree nuts.
Cocoa, sugar, and vanilla traded in compliance with Fairtrade Standards. Total 84.5%.


Desire to live a lengthy and lead healthy way of life? Then it is time to get rid of your habits contributing to how you live. Let us check out a couple of practical, fresh and helpful tips about healthy way of life for you personally as well as for your loved ones.
It is all about planning, rather of dreaming.
There’s a large buzz within the society about healthy way of life. It’s trendy and fashionable. So, lots of people dream of the way they would begin a new and healthier existence. Dreams are great, however they will not would you much good of a healthy way of life, unless of course you begin planning things.
Shifting to the kitchen connoisseur for the whole household is even harder. It will take a lot of functionality and planning. So, where would you start? You begin by finding your unhealthy habits and doing a bit of practical intending to change them. This might include meal planning, food shopping planning, eat at restaurants planning, etc.
One thing that you can do to considerably enhance your lifestyle is to modify your diet. And among the key things you can do here’s to begin cooking more meals in your own home. Yes, it’s not easy and difficult. But the truth is you receive full control of your eating routine, should you prepare both at home and plan meals as well as your food shopping.
To begin with, you can begin by tossing away your fryer or at best but cutting lower the quantity of food you prepare inside it. Foods cooked in oil aren’t healthy. So, you need to plan meals in advance to prevent getting enticed to prepare something fast inside your fryer.
This means getting in charge of your food shopping. Avoid ready to use foods or half made foods. Come up with your grocery list way prior to going shopping. Put whole grain products, fresh veggies and meats or fish rather of ready to use foods, snacks, chips along with other unhealthy foods. Most ready to use snacks are extremely unhealthy. Plan your shopping to be able to substitute all of them with healthy way of life alternatives, for example nuts, seeds, veggies or wholegrain breads or cookies.
Once you understand to look healthy, you’ll be able to easier shift to the kitchen connoisseur.
And, you can get additional control over your eating routine. If your house is stuffed just with well balanced meals, then regardless of how much you long for the unhealthy ones, you simply will not have many options.
So, since you may see, you will get a lot more control, if you are planning your cooking as well as your trips to market. The next from the healthy way of life tips would be to learn planning your nights out dining. Begin by searching up well balanced meals restaurants where you live. Take a look at their special deals, discounts along with other items to take advantage of. Then start planning your nights out or perhaps your eating at restaurants in individuals restaurants.
This could enable you to gain in control of your healthy way of life eating even if you eat from home.
Hopefully, these simple and easy , practical tips about healthy way of life and planning would enable you to start altering your habits towards healthier and more happy living.


Our CBD teas are package in pop-top containers to preserve freshness. Each container is filled with 1.5 ounces, measured in dry weight, of your selected tea blend and then sealed to further ensure your tea arrives fresh.
HOT - Scoop 1.5 tsp of tea into your loose leaf tea infuser. Pour 8 oz of hot water over your tea. Steep for 1 to 3 minutes. Remove loose tea and enjoy.
ICED - 1.5 tsp of tea for 8 oz of water. Steep for at least 30 minutes, then enjoy.
Tea Weight: 1.5 Ounces


Fighting Hunger in Wimberley for 30 years
Crisis Bread Basket is dedicated to providing supplemental and emergency food aid to eligible residents in the Wimberley area. We have be serving the citizens of Wimberley, Texas for 30 years delivering aid in the form of direct food disbursements. We are an all-volunteer non-profit organization, and our dedicated team works to ensure that food is always available to those in need.
30 years of Neighbors Helping Neighbors.


People who are caffeine-sensitive or looking to reduce their caffeine intake, use decaffeinated, or decaf, coffee as an alternative. I especially like to make decaf cold coffee. That way I can indulge in several 16 oz cups and obtain all the antioxidants found in coffee without becoming overstimulated.
However, decaf coffee still contains some caffeine. USDA regulations stipulate that decaf should not exceed 0.10 percent caffeine on a dry basis in the package. Comparisons between brewed regular and decaf coffee show that decaf appears to have at least 97% of the caffeine removed.
Caffeine is a central nervous system stimulant and is probably the most commonly used psychoactive substance in the world. For example, a 12-ounce (354 ml) cup of coffee containing 180 mg of caffeine would have about 5.4 mg of caffeine if it were decaffeinated.
Caffeine content in decaf coffee depends on the type of bean and the decaffeination process. Decaf coffee beans are typically made by one of three methods–water, organic solvents or carbon dioxide.
How Coffee Is Decaffeinated
All decaffeination methods soak or steam green, unroasted coffee beans until the caffeine is dissolved or until the pores of the beans are opened. Then the caffeine is extracted.
Here’s a brief overview of the three decaffeination processes:
- Solvent-based process: uses a combination of methylene chloride, ethyl acetate, and water to create a solvent that extracts the caffeine. The chemicals evaporate during the process and are not found in the final coffee bean.
- Swiss water process: the only organic method of decaffeinating coffee, it relies on osmosis to extract caffeine and guarantees a 99.9% decaffeinated end product.
- Carbon dioxide process: this newest method uses carbon dioxide (CO2), which is naturally found in coffee, to remove the caffeine and leave other flavor compounds intact. It is efficient but it’s also the most expensive.
Type & Origin Of Roast Affects Flavor
The caffeine content of your decaf coffee likely depends on where your coffee is from. The type of roasted coffee you buy affects the flavor more than the decaffeination method. However, the decaffeination process does alter the smell and taste of coffee, with the result having a milder flavor and different color.
It Takes Alotta Decaf To Equal 2 Regular Cups
Researchers suggest that drinking 5–10 cups of decaf coffee could accumulate the amount of caffeine in 1–2 cups of regular, caffeinated coffee. On average, an 8-ounce (236 ml) cup of decaf coffee contains up to 7 mg of caffeine, whereas a cup of regular coffee provides 70–140 mg.
While even 7 mg of caffeine may seem low, it could be of concern for those who have been advised to cut their intake due to kidney disease, anxiety disorders or caffeine sensitivity. For susceptible individuals, even small amounts of caffeine could increase agitation, anxiety, heart rate
Caffeine Content of Popular Coffee Chains
One study analyzed 16-ounce (473-ml) cups of drip-brewed decaf coffee from nine US chains or local coffee houses. All but one contained 8.6–13.9 mg caffeine, with an average of 9.4 mg per 16-ounce (473-ml) cup. In comparison, an average 16-ounce (473-ml) cup of regular coffee packs approximately 188 mg of caffeine.
The researchers also purchased Starbucks decaffeinated espresso and brewed coffee and measured their caffeine content
Here is a comparison of popular decaf coffees and their caffeine content from https://www.caffeineinformer.com/
|Brewed Decaf Coffee||Small||Medium||Large|
|Instant||2.5 mg/8oz||5 mg /16 oz||6.3 mg/20 oz|
|Home brewed||5.6 mg/8oz||11.2 mg/16 oz||14 mg/20 oz|
|Starbucks||15 mg/12 oz||25 mg/16 oz||30 mg/20 oz|
|Caribou||4mg/8 oz||5mg/12 oz||6 mg/16 oz|
|Dunkin Donuts||7 mg/10 oz||10 mg/14 oz||15 mg/20 oz|
|McCafe (McDonald’s)||8 mg/12 oz||11 mg/16 oz||14 mg/21 oz|
|Tim Horton’s||6 mg/8 oz||9 mg/15 oz||12 mg/18 oz|
To be safe, check the caffeine content of your favorite brew at your favorite coffee shop, especially if you consume multiple cups of decaf each day.
While many people can enjoy higher amounts of caffeine, some people need to avoid it due to the side effects. Anyone who suffers from insomnia, anxiety, headaches, irritability, jitters, nausea or increased blood pressure after consuming caffeine should consider decaf–if they decide to drink coffee at all.
Similarly, people with certain medical conditions might require caffeine-restricted diets. For example, if they take medications that are broken down in the liver and interact with caffeine. Recent research suggests that your genetics influence how you respond to caffeine.
Additionally, caffeine is identified as a possible trigger for heartburn. Therefore, people who experience heartburn, also called gastroesophageal reflux disease (GERD), may need to reduce their caffeine intake. However, it’s important to know that drinking a decaf dark roast, which is lower in caffeine and often less acidic, may be your best option. I particularly like Sumatran coffee roasted until it’s almost black.
Women who are pregnant or breastfeeding are advised to limit their caffeine intake because caffeine metabolism is slower during pregnancy. Caffeine and its metabolites pass freely across the placenta into a fetus. Children and adolescents should also limit daily caffeine consumption because of its effect on the developing central nervous system. (Source)
Darker roasts and instant decaf coffees usually rank lower in caffeine and may be a suitable way of enjoying your cup of joe without the caffeine.
What about you? Do you always go decaf or are you one of the many caffeine chuggers?


Take the Health Extension Dog Food Challenge Today!
Take a minute and see how your current dog food stacks up against Health Extension dog food’s unique blend of wholesome ingredients, vitamins and minerals. You may be surprised to find out what’s missing in your dog’s diet!
||Organic or Free Range Chicken or Lamb is the 1st Ingredient||Contains Prebiotics and Probiotics||Contains Colostrum||NO Corn, Wheat, Soy or Millet||NO Animal By-Products||NEVER had a product recall|
The Health Extension Dog Food DifferenceHolistic Health Extension is the healthiest pet food on the market! With a better understanding of what makes a healthy pet food actually healthy - now you can see how other brands just don't make the cut! As a family-owned company making all of our products in the USA we hope we have helped you with this very important decision


HoneyBaked Ham Lancaster is a locally owned and operated franchise location of the HoneyBaked Ham Corporation. Owner Lynn Thompson purchased the business in 2013 to create a unique, family-owned business featuring outstanding products she believes in.
Originally from the Lancaster County area, Lynn decided to resettle here again after living in California for 18 years. She was looking for a business that would allow her to be part of the honest, hardworking and grounded community she remembered as a child.
The Lancaster store location combines HoneyBaked Ham's quality product line with Lynn's own unique, homemade recipes, creating an atmosphere with local flavor. Lynn loves the opportunity to work along with her family to build a business based on hard work and family values. She works alongside her daughters in the store, while her Dad frequently delivers catered lunches and handles outside sales. Her Mother often answers the phone at the restaurant and contributed her famous potato salad recipe to Lynn's line of homemade deli sides she serves each day.
Lynn is hopeful that the experience she gained running several successful restaurants in California will help her grow her HoneyBaked Ham location to new heights.


The Mirabelle Restaurant was established in 1980. In 1975 Joseph Debattista (late) acquired a ground floor flat in Pioneer Corps Road Bugibba. 3 years of development took place in between 1976-1979.
Initially planned as 4 seperate shops, the Mirabelle snack bar was officially opened in June 1980. After 10 years of increasing patrons, the popular Snack Bar was converted into a Bar and Restaurant in 1990. Thr popularity kept on getting stronger and eventually the Restaurant was developed even further to pave way for the opening of Fat Harry's Pub in 1991.
Throughout the last 4 decades, The Mirabelle Restaurant has been at the forefront of the Maltese Catering Industry serving deliciously fresh food at very reasonable prices, because our patrons deserve the best!! Hope we can have the opportunity to host you soon :)
Mirabelle Delivery Service ..... Serving delicious food right to your doorstep 7 days a week from 6 to 11 pm.
© 2016 Fat Harry's Pub Malta. All Right Reserved | Designed and Developed by kcutajar


INTRODUCING OUR SPECIALTY INSTANT COFFEE
Specialty Coffee Is an Opportunity for Change
With coffee pricing being as low as in the 1960ies, there is no way a conventional coffee farmer can survive or have a meaningful motivation to produce good coffee. The only way forward is Specialty Coffee. We work very closely with each of our coffee growers and they can rely on our commitment and fair pricing.
As much as we engage with the community at source, we do the same in our communities that enjoy our coffees: You. We train our staff on a weekly basis in techniques, knowledge but also in beanology classes - so they feel comfortable sharing our farm stories with you. Bringing across the differences in flavour, mouthfeel, body or brewing is just as important as being inclusive and having a great experience whilst enjoying your coffee. When we looked around for new angles of making Specialty Coffee more available, we looked closer at what is happening in the market of more ready to drink or convenience if you will.
The Convenience Market
There has been a lot of noise recently in making Specialty Coffee available in capsules. The thing with capsules is though that they create waste and, to be very honest, we never really liked the taste of them.
Not everybody has the equipment at hand in any situation when you desire a cup of great coffee. For instance when traveling on a train or airplane; in a business meeting or on a camping trip. Instant Coffee attracted us because there is little waste thanks to compostable packaging. All you need is a cup and hot water. When it is produced according to Specialty Coffee Standards and in a way that it preserves all precious flavours, it can taste very good.
"We let so many people around the office try and honestly, nobody believed it was instant coffee... We were very surprised how it tasted"
- Ales Pospisil, European Coffee Trip Co-founder
Our Specialty Instant: DAMBI UDDO NATURAL
Our new edition of Specialty Instant is made from a fresh crop of our exclusive Ethiopian natural: Dambi Uddo. Grown in prestine forest of the Guji Highlands, this coffee has all you want from a high quality Ethiopian Coffee. The natural processing way is environmental friendly - it uses next to no water and does not leave any pollution in it. Picked at the ripest point and dried on raised African beds, you can ensure a maximum of flavours in you cup.
When three years ago the Ethiopian government changed its laws and allowed smaller estates to export directly, we saw an opportunity to change our sourcing in Ethiopia. We connected with two farms and entered exclusive relationships with Mohamed Ali and Dambi Uddo. Which allows us to contribute more, commit in terms of volumes and pricing and to build a deeper and more meaningful partnership. Our green coffees are the base for all of our work. We therefore regard our farm relationships as the key ingredient of our work. Sharing our coffees and their stories with you in as many ways as possible is the result of our passion that starts at the source.
We recommend brewing our Specialty Instant Coffee at a lower temperature, around 75-80°C, and to let your coffee cool a little so it becomes really sweet. If you compare it to a hand brew you can see by the colour that the Instant Brew is a bit darker, which means the coffee ratio is more condensed. We would say the taste experience is more like a long black than a filter brew. Our Specialty Instant is in no way a replacement for a hand brew. However, it is a sweet, clean tasting coffee that by far exceeds any experience we have ever had with regular instant coffee - or even low grade coffee for that matter, so we highly recommend it.
A whole sachet has the right amount to use for 2 cups of 5oz / 160ml coffees. The lower acidity means it takes milk well, but we think it’s most delicious without.
New environmental friendly packaging
Instant coffee has a longer shelf life, but our Specialty Instant Coffee comes in compostable packaging. This environmental friendly packaging means it won’t leave any waste behind, however it does mean time is limited. The decomposing of sachet starts after 6 months, so we only produce small batches. This way you know the beans are always roasted and processed as freshly as possible and you can trust that you are using a product that is environmental friendly.
Each box contains 5 sachets for you to enjoy. The box is a beautifully crafted flip-top box which makes it easy to carry in your hand luggage, bag, or pocket. Plus it looks real cute!
THE PROCESS BEHIND OUR SPECIALTY INSTANT COFFEE
We have been searching for a while to find a partner to produce our Specialty Instant Coffee. When we met Voilà, we felt that their way of production and their ethics complemented our own values and beliefs.
The secret to produce our specialty grade instant coffee lies in brewing high-quality coffee to Specialty Coffee standards, then carefully freeze-drying it. Our partner discovered that the perfect extraction for the process was to brew with a recipe similar to filter/drip, which fits excellent with our lighter roast profiles. As a result of this you can taste all the flavours of the fields and the unique terroir of each farm, even after the freeze-drying process. Light roasts mean there’s no room for error, and we work hard to develop roast profiles and source quality beans necessary to present these flavours.
We have an exclusive agreement with Voilá in Europe.


Our very own c.a. Marks of Moxie Beautiful is sharing a series on some of the various boutiques all around the greater Huntsville area.
Check out her guide to style in south Huntsville HERE
This year the Huntsville-Madison County Convention & Visitors Bureau hosted a Rocket City Food Blogger Tour in anticipation of this year’s Restaurant Week.
The participating local bloggers include:
Then there were out of town guests as well…
The bloggers visited three local restaurants: LawLers Barbecue, Hildegard’s Biergarten and Grille 29. Each blogger will be sharing about their experiences on their respective blogs, so be sure to check them out!
What is Restaurant Week?
It’s a special event featuring many participating restaurants around town – over 60 of them this year! – from food trucks to fine dining. Each restaurant will be offering special lunch or dinner deals – at special prices. Lunches will have a set price of either $5, $10 or $15 and will include a main course and a dessert or an appetizer. For dinner, the price points will be $10, $20 or $30 and will include a main course, an appetizer and a dessert. This year there is also an additional “Bites” category for establishments that don’t offer traditional meals.
This special event will go on from August 14th until the 23rd.
For more information about the bloggers, visit HERE. For more information about Restaurant Week, all of the events surrounding it, and all of the participating restaurants and what they are offering this year, visit HERE.


Address: 1200 S Brand Blvd, Ste 3, Glendale, CA 91204.
Phone: (818) 548-1230
Business Hours: Mon - Fri : 11:00 am - 08:00 pm Sat : 11:00 am - 06:00 pm Sun : Closed
Everything prepared with high quality, rich taste and made fresh on Order.
Healthy, Delicious and made very Special, to steal all your hearts.
Our experienced Chefs ensure to give you the best and make your every order with us, the memorable moment.
We are now online to serve you more.


A poke bowl is a Hawaiian dish that is deeply rooted in Japanese cuisine.
Poke means "cut into pieces" and refers to the slices or cubes of raw fish that
are served in a bowl along with rice, dressing, vegetables and seasonings.
Put together your own poke bowl by selecting your base, healthy vegetables, some proteins, a tasty dressing and additional toppings.
Our bowls come in two sizes: medium and large.
The easiest way to order our delicious poke bowls is by picking up your
phone and calling our poke hotline 0470 81 45 26 and you'll be
enjoying your tasty poke bowl in no time!


Uni-Trade is a leading company in growing, preparing, packing and exporting fresh vegetables and fruit It launched its business in 1992. The company is surrounded by an agricultural atmosphere as it is located in King Marriot; which is famous of growing garlic, onion, green beans..etc.
Accordingly, the company gained a great experience in trading in such natural products.
Year after year, the company has gained a worldwide reputation for quality and managed to export its products to the European Union’s countries, besides Croatia, Ukraine and Russia.
And to ensure the satisfaction of our customers, our products’ list expanded to include pomegranates, oranges, sweet potatoes, capsicum, chili, strawberry, grapes, green beans, peas and artichokes.
Our vision is to maintain good agricultural practicesand build long lasting relationships with our customers by providing them with top product quality and first class customer service.


- The café offers a variety of hot beverages, including coffee, tea, and hot chocolate.
- During the cold winter months, people often prefer to enjoy a hot beverage to warm up.
- The hotel's breakfast menu includes a selection of hot beverages to accompany the meal.
- The office pantry provides a range of hot beverages for employees to enjoy during their breaks.
- On a chilly evening, there's nothing better than sipping a hot beverage by the fireplace.
- The café barista prepares a perfect hot beverage, complete with latte art on top.
- The conference organizers offer hot beverages during the coffee breaks to keep participants refreshed.
- Hot beverages are available for self-service at the hotel's breakfast buffet.
- In the winter, many people enjoy sitting in a cozy café, savoring a hot beverage and a good book.
- The airplane's beverage cart offers a variety of hot drinks, such as coffee, tea, and hot cider.


Well at times there is nothing better than your classic sandwich. You know—bread, cheese, meat? So I was in the mood for the old fashioned sandwich, but I still want great flavor. All the flavor of this sandwich comes from the meat component, so I would suggest using some sort of roasted meat with color on the edges. That usually means it was covered with spices. The meat I used was spicy, sweet, and sharp:
• Sharp Cheddar Cheese
• Peppercorn roasted turkey
• Romaine Lettuce
• Multigrain bread
Simple and delicious. Serve with a pickle for the full effect.


My sisters and I grew up making dumplings of this style once every couple months in order to keep our freezer stocked at all times.Fittingly, gyoza are most often served as a side dish to ramen.
Best gyoza? The King of Gyoza at Nikuman-ya (but only onWhat is a gyoza, definition of gyoza, meaning of gyoza, gyoza anagrams, words with gyoza.Lift the front and back edges like a taco and seal them in the center.Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.
gyoza - Wordnik.com
They can all be good, but today our goal is to perfect the classic traditional combo of pork and Napa cabbage.Though gyoza can be cooked by steaming or boiling, the most traditional method is to use the potsticker approach, which gives you dumplings with a crisp bottom and chewy steamed top.Gyoza (Japanese Dumplings) recipe with step-by-step pictures.
Please help improve this article by adding citations to reliable sources.We reserve the right to delete off-topic or inflammatory comments.Gyoza are Chinese dumplings made with meat and vegetables wrapped in round (pasta like) flour skins and then pan-fried.
How to Pronounce Gyoza
Cook's Thesaurus: Food WrappersI use two teaspoons of kosher salt for a pound of cabbage, letting it drain in a strainer set over a bowl.
A bowl of filling with a spoon or small offset metal spatula for spreading it.
Where is the best gyoza? - ChowhoundJapanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat.In China, there are several different folk stories explaining the origin of jiaozi and its name.Pizza Gyoza are gyoza (a Japanese variant of Chinese potstickers) stuffed with Pizza filling.
Yasai Gyoza-Japanese Vegetable Dumplings | Bring to the Boil
Pork Gyoza – Hissho SushiI use a mixture of two parts vinegar to one part soy sauce and chili oil to taste.These Korean dumplings can be made with store-bought gyoza wrappers, and are most often filled with minced kimchi,.
gyoza definition. like a chinese pot sticker, gyoza is a j-panese dumpling. very yummy! xp gyoza!!! gyoza, gyoza, gyoza, gyoza!!! i found a gyoza whilst i was...Gyoza is a dumpling comprised of a thin skin of dough with a small amount of filling which is sealed closed like a turnover then most typically fried.Garlic, ginger, and scallions are the classic flavorings for gyoza.Start by place the filling on the skin and moistening the edge just as with the standard method.We love it so much, and go through it so quickly, that I had to find.
In Japan, at least, gyoza exclusively refers to a crescent shaped dumpling made with ground pork and garlic.
Gyoza Wrappers - CooksInfo.comInformation and translations of gyoza in the most comprehensive.Gives synonyms, equivalents, and substitutions for various kinds of food wrappers.Gyoza are essentially a Japanese version of Chinese potstickers, but typically with a much thinner skin (more like wonton wraps).
Come to Utsunomiya, Gyoza Heaven! | Japan Info
what is gyoza dough made of - recipes - Tasty QueryIncrease the heat to medium-high, then cover the pan immediately.Use the thumb and forefinger of your right hand to pinch the near seam shut.Gyoza is an Asian dumpling, originating in China before becoming a staple in Japanese cuisine.Juicy on the inside, a golden brown and crispy base, these are made in a skillet.This will limit spattering, promote even browning, and keep the dumplings from sticking.
Gyoza and dumplings are the same thing, just in two different languages.
Many recipes for gyoza will have you stick them in the pan and not move them much during the process.


Did you know that…
the first freeze-drying we know about appeared in the 13th century? At that time, the people of the Andes preserved their vegetables in this way.
However, science did not develop this brilliant process until the 20th century. Now, thanks to the state of art production devices, technical equipment and skilled staff, we can provide you with excellent quality of freeze-dried fruit.
The most popular freeze-dried fruits are strawberries, raspberries, currants, pineapple. The freeze-drying process can be used also for many other products, such as:
vegetables, herbs, mushrooms, meat, pasta and much more.
Freeze-dried fruit is available as:
- whole fruits
- muesli bars
- desserts (jelly, puddings)
- fruit chips
- milk products
- baby food
Is freeze drying a process of food preservation worth attention, even better than traditional drying? Definitely yes! Freeze-dried products do not lose any nutritional value and retain their natural taste.
Find out about it and try our freeze-dried fruit!
We kindly invite you to cooperation!
ul. Dulębów 46
ul. Przemysłowa 50A
tel. +48 (81) 517-37-63
fax: +48 (81) 517-26-15
Przemysłowa 50a, 24-200 Bełżyce


If you are crazy about food and want to be famous, these crazy food challenges are for you.July 22, 2017
There are many ways in which you can famous but you can go on the wall of fame by eating food as well. These food challenges will leave you with a mouthful. If you are a food addict and are ready for the biggest food challenges, try the ones below.
1. Â The biggest paratha challenge.
If you are a paratha fan and claim that you can eat over a dozen of parathas in one go, this challenge is for you. This dhaba on the Delhi-Rohtak bypass has placed an open challenge to anyone who can finsh the paratha in 50 minutes. The winner will be given a lifetime supply of parathas along with a cash prize as well. The challenge may sound easy but the paratha is one kilogram and about 15 ft long. There is pickle and curry served on the side to make the challenge easier for you.


B4 & After Farms is a woman-owned family farm located just outside of New Haven in Woodbridge, Connecticut. Farm offerings include heritage breeds of pork and turkeys, heirloom vegetables and foraged forest products. Animals are raised and harvested in a humane, sustainable manner that utilizes holistic management practices of which Phoebe is certified in. (https://holisticmanagement.org/)
The farm started in 2007 as an organic, urban farm producing food for the family and friends. The farm relocated in 2012 to a 13 acre forest farm that now provides products throughout Connecticut and the US. Current offerings include heritage pork sold by the piece or half, eggs and seasonally foraged foods, vegetables, honey and maple syrup. Products are sold online, in farmer’s markets, at the farm and in gourmet retailers.


By using these suggestions, you could make best use of the efficiencies of your cooking area’s home appliances as well as refine your food preparation behaviors to save power, save money as well as “cook green.”
Energy-efficient home appliances may often cost even more to purchase, but financial savings on energy costs will be realized in the future. Attempt to slowly change your old home appliances with even more energy-efficient designs. Seek home appliances with the Energy Star classification showing that the appliance depends on existing energy-efficiency criteria. New as well as far better home appliances continue to be cultivated, cooking food much faster as well as with greater ease. And also much faster cooking times suggest much less power use.
Residence cooks of all skill degrees could save money using their cooking areas more efficiently. By customizing food preparation behaviors, making far better use of existing home appliances as well as buying new home appliances that are energy-efficient, house cooks could save money, extend the functioning life of kitchenware as well as reduce the time invested food preparation. These strategies are part of Green Cooking, which has to do with lowering waste, making use of much less power, much less water as well as making less sound throughout the food preparation procedure. Incorporating Green Cooking concepts, the typical family could lessen their house’s power usage as well as save thousands of dollars annually on energy costs.
If you have an electric oven top, make sure your frying pan totally covers the heating element as well as coincides size as the burner. Usage flat-bottomed frying pans that make complete call with the components. As an example, a six-inch frying pan on an eight-inch aspect wastes 40 percent of the aspect’s warmth outcome. With burner, make sure the flame is totally listed below the frying pan; otherwise, warmth is lost as well as power is squandered. The moral is, if you make use of a tiny frying pan, make use of a tiny burner as well as the other way around.
Don’t pre-heat the oven unless a recipe (such as bread or pastry) needs it. A great guideline is that any food with a cooking time of greater than 60 mins could be begun in a cold oven.
Full-size stoves are not very efficient when cooking tiny quantities of food. When cooking small-to medium-sized dishes, make use of a smaller sized toaster oven. Generally, the smaller the appliance, the much less power made use of, so select the smallest appliance fit to your food preparation task. The even more energy-efficient a device is, the much less it sets you back to run.
Keep cooking area home appliances as well as kitchenware tidy. When surfaces are tidy, you make best use of the quantity of power showed towards your food, food preparation faster as well as equally.
Make use of recurring warmth. Switch off the oven or electric oven top a couple of mins prior to completion food preparation time. The appliance will continue to be hot adequate to finish the food preparation procedure.
No peeking. Each time you open up the oven door, it could reduce the interior temperature as much as 25 levels. Make use of a timer to set the cooking time, as well as make certain your oven window is tidy enough for you to see just how your dish is progressing. Make certain to check the seal on your oven door to make sure it is functioning properly.
In the oven, stagger meals at various rack degrees to ensure proper air flow. Great air flow helps the oven job faster as well as efficiently. Rearrange oven shelves prior to you transform the oven on. Doing it after the oven is hot not only wastes warmth, but is a simple way to melt yourself.
Piggyback meals on top of each other, either using the same warmth source for two or even more chores, or by cooking such things as cookies making use of kept warmth from previous cooking or roasting. Multitask any place possible. Cookware such as a Chinese cleaner, could cook various meals on various rates concurrently as well as cheaply.
Pick your kitchenware very carefully. Glass as well as ceramic kitchenware conduct as well as keep warmth far better compared to metal. If a recipe calls for a metal cooking frying pan, you could generally switch to glass or ceramic which will allow you to reduce the food preparation temperature by 25 levels.
By heating food very first (either on the counter or in the microwave-it uses much less power compared to an oven) you could lower the quantity of time your oven is on.
Take Cover! Water boils faster as well as foods cook much faster if there is a cover on the frying pan, maintaining the warmth in. Additionally, do not steam even more water compared to you will be making use of.
Cooking icy foods uses even more power – thaw them out initially. Defrosting in the refrigerator is most ideal since it helps the performance of the refrigerator, cooling it down as well as lowering the power required to keep it at its functioning temperature.
Cook with a microwave when possible. Microwaves make use of between one-fifth as well as one-half as much power as traditional ovens. They are most efficient at cooking tiny parts as well as for thawing. To cook food in the microwave much faster, place it on the outer edges of a rotating tray instead of in the facility, enabling even more microwaves to communicate with the food. Food cooks much faster as the surface-to-volume proportion rises. When cooking potatoes, for instance, thinner pieces will cook faster compared to cubed or quartered areas. During warm climate when air conditioning remains in use, microwaves create much less induction heat lowering the power lots on your air conditioning system.
Usage pressure cookers. They make use of 50-75 percent much less power compared to normal kitchenware as well as it’s the easiest as well as fastest method of food preparation.
Induction food preparation uses 90% of the power created as compared to only 55% for a burner as well as 65% for conventional electric varieties. Induction chef tops have the same instant control as gas as well as are the fastest of all chef top types to warmth as well as chef food.
Usage electric kettles to steam water. They consume half the power had to steam water on the oven.
Turn down the warmth after water boils. Lightly boiling water coincides temperature as a barking boil.
Toaster ovens, although generally not effectively protected ready selections for tiny to tool parts of food that cook relatively swiftly. For cooking as well as broiling, they make use of concerning one-third the power of a routine oven.
One more very interesting way to cook is making use of sous vide where you place meat or whatever you are cooking right into a plastic bag as well as placed it right into water. The results are very tender prepared food. If you are interested in finding out more concerning this fantastic food preparation method, you could read this article concerning sous vide at the link there. Go take a look if you intend to get better as a residence chef.
Slow-moving cookers also decrease power use in food preparation. Slow-moving cookers such as crock-pots will cook a whole dish for concerning 17 cents well worth of electricity.
Stove consume as much as one-third much less power compared to typical stoves. Warmed air is constantly flowed by the oven’s fan, for even more also warmth as well as decreased cooking times.
Pressure-cooking is the easiest as well as fastest green food preparation method. A new pressure cooker could decrease your power usage for food preparation by greater than 50%.
Electric skillets, like a deep frying pan with wall surfaces, could steam, fry, saute, stew, bake, or roast a variety of food things – some could also double as offering meals.
Saturate dinnerware as well as food preparation utensils that are heavily caked with dried food in cool water with a small amount of soap. This eliminates the demand for prolonged scrubbing as well as making use of big amounts of water.


FOLLOW UNION GAP
THINGS TO DO
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Original Recipe, Extra Crispy, Kentucky Grilled Chicken and Crispy Strips with home-style sides, Hot Wings, and freshly made chicken sandwiches including the Double Down and the Doublicious.
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Honest, Original, Inspiring
This small unassuming blog offers gluten free and organic inspiration, recipes and projects taking on board a grain free, high raw, refined sugar free, and dairy free approach to real food at my Gluten Free Health Cafe. With an adoration of organic and local produce, and products and an understanding of ethical and sustainable eating, I hope to share with you my life.
Bursting with excitement and inspiration for true nourishing food and wanting to share my passion for what organic and clean seasonal eating can be like, I, Marie Anita, have decided to introduce myself outside the walls of my Gluten Free Health Cafe.
Growing up with a backyard of chickens and choko vines, self-taught artisan gluten free baking seemed to become a reality opening doors and adventures beyond what I had imaged in a home kitchen covered in organic sorghum flour. The people I have met, the realisations I have come to, and the love that I have experienced for the simple things in life shape my admiration for organic produce produced locally, artisan products, and nourishing foods presented simply.
Since the doors of my humble gluten free cafe opened, the way I choose to eat and cook has been refined and sometimes judged. I want to communicate my respect for all dietary choices and my love of vegan and raw foods. Taking this on board I am hopeful that people from all backgrounds and lifestyles can appreciate real organic food, respected and presented honestly.


Make your summer cookout shine
You've counted down the days to summer and now the moment you’ve been waiting for has arrived: it’s cookout season. Here are our top tips for making all your outdoor gatherings shine.
Burgers on the grill are a classic crowd pleaser. So we like serving something a little unexpected as a side. You can’t beat the brightness of this mango caprese salad. It makes a stylish addition to any table—and it tastes as good as it looks.
With its balance of sweet and savory, the mango caprese salad pairs beautifully with our Chardonnay. Chill a bottle (or more!) and treat your friends and family to a delicious day in the sun or evening under the stars.
We love setting the mood with music, and building a great playlist ahead of time. That way, all you have to do is press play when your company arrives.
Lighting is another key factor. Once the sun goes down, lanterns and string lights make any yard or patio feel festive. Tiki torches are great for adding ambiance too.
We love setting up a buffet so that people can help themselves. Creating stations for food and drinks makes guests feel welcome—and lets you relax, so you can spend more time enjoying the day with your favorite people.
Mango Caprese Salad
Prep Time 15 minutes
- 3 large, ripe mangos, peeled, pitted and sliced
- 8 ounces fresh mozzarella cheese, sliced
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground pepper to taste
- Snipped fresh basil
- Crusty toasted baguette slices
- Place mango slices on platter, alternating with mozzarella slices.
- Drizzle with lemon juice and oil and season with salt and pepper.
- Sprinkle with basil and serve with baguette slices.
Makes 8 to 10 appetizers


Sorry to have ignored this blog for so long. Its been just about 2 years since I first had my pans. To this day the only 2 I use are the sauce pans and those are becoming troublesome. Last night I made pad thai, I can't use the skillet to do the stir fry so I only used the sauce pan to boil the noodles. 3 noodles got stuck to the bottom of the pan. I tried to get them off last night and failed, so I soaked the pan with hot water and soap for approximately 15 hours. The noodles were basically a part of the pan still. I tried boiling soapy water, no dice. I finally broke down a used a butter knife to scrape them off. Thankfully the pans are made of stainless steel so my butter knife didn't do any damage. In the end, I wouldn't recommend these pans to anyone for any reason. There's reason they don't sell them in the stores, if they did the return rate would be astronomical and the store would stop carrying them.
DON'T BUY VITA-CRAP PANS THEY ARE A NIGHTMARE.


What foods to eat during Pregnancy ?
The NHS provides comprehensive guidelines on what to eat during pregnancy. A healthy diet is essential for the growth and development of the baby. It is recommended to eat a variety of different foods every day to get the right balance of nutrients that you and your baby need. You do not need to go on a special diet, but it’s important to eat a variety of different foods every day to get the right balance of nutrients that you and your baby need. It’s best to get vitamins and minerals from the foods you eat, but when you’re pregnant, you need to take a folic acid supplement as well, to make sure you get everything you need 1.
Here are some general guidelines for a healthy diet during pregnancy:
Fruits and vegetables: Eat plenty of fruits and vegetables because these provide vitamins and minerals, as well as fiber, which helps digestion and can help prevent constipation. Eat at least 5 portions of a variety of fruit and vegetables every day – these can include fresh, frozen, canned, dried or juiced. Always wash fresh fruit and vegetables carefully 12.
Starchy foods (carbohydrates): Starchy foods are an important source of energy, some vitamins, and fiber, and help you feel full without containing too many calories. They include bread, potatoes, breakfast cereals, rice, pasta, noodles, maize, millet, oats, yams, and cornmeal. If you are having chips, go for oven chips lower in fat and salt. These foods should make up just over a third of the food you eat. Instead of refined starchy (white) food, choose wholegrain or higher-fiber options such as wholewheat pasta, brown rice or simply leaving the skins on potatoes 12.
Protein: Eat some protein-rich foods every day. Sources of protein include beans pulses fish eggs meat (but avoid liver) poultry nuts Choose lean meat, remove the skin from poultry, and try not to add extra fat or oil when cooking meat. Read more about eating meat in a healthy way. Make sure poultry, burgers, sausages and whole cuts of meat such as lamb, beef and pork are cooked very thoroughly until steaming all the way through. Check that there is no pink meat, and that juices have no pink or red in them 1.
Healthy snacks: If you get hungry between meals, try not to eat snacks that are high in fat and/or sugar such as sweets biscuits crisps or chocolate. Instead choose something healthier such as small sandwiches or pitta bread with grated cheese lean ham mashed tuna salmon or sardines with salad 1.
Please note that there are certain foods that should be avoided during pregnancy 12. It’s best to consult your doctor if you have any concerns about your diet during pregnancy.
Follow this link for tha lastest NHS advice on foods to avoid:


Nutrition and Treatment
We know the benefits of a sound nutritional plan. Our implementation of an evidence-based nutritional program in collaboration with Kathy Duran-Thal, director of nutrition at Cooper Wellness Program, has had a marked positive effect on our girls' affect, self-esteem, physical health, and resilience. Good tasting, nutritious food combined with regular exercise serves to accelerate and improve the treatment process.
Our nutritional program consists of the following elements:
- Menus are approved by a credentialed nutritionist.
- Our cooks are trained by Kathy Duran-Thal, the director of nutrition at Cooper Wellness Program.
- We educate our students and staff on nutrition, balanced eating, and portion maintenance.
- We make a point to include fresh fruits, fish, and whole grains in our students' diet.
- Snacks are provided in an effort to model healthy, tasty choices.
- Variety in diet is used to teach students that healthy nutrition can be fun, tasty, and exciting.
- We include the student in her meal planning and preparation.
- We make our kitchen and dining areas a nurturing environment so that the emotional experience around food is positive.
- Many teenagers and young adults do not like to eat certain healthy foods due to their presentation. Our cooks present food in a manner that invites healthy consumption.
We also value fitness as a complement to good nutrition. A combination of fitness with healthy eating can greatly affect a student's motivation, mood and attitude. We take the following steps to promote and emphasize fitness:
- Daily exercise or PE classes including running, yoga, dance, and team sport activities.
- Train for and participate in local 5k runs.
- Participate in hikes to emphasize fitness and accomplishment while doing healthy leisure activities.
- Staff members participate in the exercise programs and the runs to promote healthy fitness through example.