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Chips and dip are a dish consisting of chips or crisps served with dips. The perfect savory party dip for your next gathering or even for snacking at home. Real Simple is part of the Meredith Home Group. Serve warm. All rights reserved. Made with products you probably have on hand. Offers may be subject to change without notice. This “Easy as 1 2 3 Slow Cooker Sausage Dip” could not be easier!3 ingredients & bam, a very dip-able dip that will be a hit! Information about dip in the AudioEnglish.org dictionary, synonyms and antonyms. Never have we witnessed such drama over dip. New! Our family absolutely loves the the Hidden Valley version, but I truly hate shelling out $1.29+ for a single packet of dip. Substitute AE Dip for mayonnaise in potato salad or deviled eggs. They’re our own special blend, and we make our dips in small batches. This quick and easy cold party dip is my favorite make ahead appetizer. Hot Sauce. Specialty Balsamic And Extra Virgin Olive Oil. From Bacon French Onion to Party, you’ve got eleven choices Spoon AE Dips into a cup or small Mason jar and top with fresh veggie spears for a "to go" snack or appetizer. Gourmet Peanuts. Comments Required. Has your Thanksgiving pumpkin pie gone bad? I personally am a big fan of party dip. We love hummus, and this version is really amazing. a stupid, annoying, or displeasing person Gourmet Peanuts. "Ever try it?" It is commonly and idiomatically known by various terms—most often as dip or chew. Refried beans, seasoned cream cheese/sour cream, guacamole, salsa, cheese, green onions and pico de gallo… does it get any better? Hot Sauce. Use mild salsa and chilis for a smooth, kid-friendly flavor or kick it up a notch with cayenne peppers and hot salsa. Find the right dip for your party, whether you want easy, colorful, or healthy options. From Bacon French Onion to Party, you’ve got eleven choices. Review Subject Required. Close the distance with fun games you can play from the comfort of separate homes. Everyone loves its zip from the jalapeno pepper and the crunch of the broccoli. Benedictine and sesame crackers. If you are on a diet, I’m sorry. Rating Required. Dipping tobacco is a type of finely ground or shredded, moistened smokeless tobacco product. They’re our own special blend, and we make our dips in small batches. But the dip is the heart and soul of the party and we want to make sure you've got a great one in your repertoire. At A and A Dips, we vow to bring you the purest mixture of the best herbs and spices in combinations that are delicious and easy to prepare. Real Simple may receive compensation for some links to products and services in this email on this website. Instead of wings, we simply take chicken thighs, simmer them directly in butter 'n hot sauce, shred, and mix with celery. In a few weeks we'll be thinking about Super Bowl dips-- those dips are built for caloric abundance and total comfort. This dip makes use of canned minced clams, cream cheese, and mayonnaise. It's a breeze to throw together with 3 simple and cheap ingredients as the base: cream cheese, sour cream & taco seasoning. Crackers are also sometimes used, as … Two natural pantry items will have it looking brand new! Varieties & Nutrition : Lite Sour Cream Dips Sour Cream Dips : Ways To Enjoy : Substitute AE Dip for mayonnaise in potato salad or deviled eggs. 1. v., to leave, depart 2. v., to place tobacco between the gums and lower lip 3. n., shortened form of "dipshit", i.e. Order Now. Find out exactly how many strands you need. The act of using it is called dipping or sometimes chewing. Proper usage and audio pronunciation (plus IPA phonetic transcription) of the word dip. Sprinkle into ground beef, chicken or pulled pork for spicy tacos and Mexican dishes. I love experimenting with new recipes, but usually, still end up making one of the tried & true favorites that never disappoints.. This Mexican Fiesta 7 Layer Dip is literally layer upon layer of bold flavors! :-) What does dip mean? AE Dips have been voted one of “the most missed products” by Iowans who’ve moved away. We dip our lid to the organisers, who probably hunted high and low for just the right agency to get their message across and ended up giving the job to Naked Communications. Taco dip is made with a classic cream cheese/sour cream base, is seasoned with taco seasoning (you can use a storebought packet or make your own taco seasoning), and is topped with all of your favorite taco toppings. Salsa, guacamole, and hummus. "I did it a lot in high school," he says. AE Dips have been voted one of “the most missed products” by Iowans who’ve moved away. Chips used include potato chips, tortilla chips, corn chips, bean chips, vegetable chips, pita chips, plantain chips and others. 8 of 10 Red Pepper, Walnut, and Tahini Dip 9 of 10 Spinach and White Bean Dip 10 of 10 Roasted Eggplant Dip 11 of 20. While I would never probably buy the beef just to snack on, it did trigger a memory of a recipe I saw in my Grandma’s cookbook of a party dip that was popular in the 1960’s. Two ways to serve this: (1) keep warm in a small crock pot or other serving dish that will keep the dip warm, with a plate of party rye bread slices on the side, or (2) spread a spoonful of the dip onto each slice of party rye, place on cookie sheet under broiler until bubbly. Easy Shrimp Dip. Savory, sweet, or spicy, who doesn’t love a dip? 4 / 15. Name Email Required. Here’s a tried and true recipe that tastes just like it- and you can make 12-14 packets for the price of just one. Dip is colloquially called "chaw", "snuff", "rub", or "fresh leaf" among other terms; because of … https://smarturl.it/HoWhyIsYouHereText Me! Yes please. Ingredients: 8 … "Uh, no thanks." this website. Puréed cashew cream seasoned with nutritional yeast, sautéed shallot and garlic, salt, and pepper create the base for this tasty, dairy-free version of a classic party dip. Welcome to A and A Party Dips! Cheese dip, spinach dip, and artichoke dip. But, it’s also a favorite recipe in my house and I’ve been making this taco dip by request for every single party and get together for at least the past decade. The stars are simple; fresh, smooth AE Sour Cream and seasoning like you’ve never had (because you haven’t). A lot of these recipes have cheese in them. Beer cheese dip? Bundle up and head outside (or stay toasty inside)—either way, everyone in the family will love these snow day ideas. And with our guide to the best dips, you are equipped to master any party menu. The stars are simple; fresh, smooth AE Sour Cream and seasoning like you’ve never had (because you haven’t). It is used by placing a pinch, or "dip" of tobacco between the lip and the gum. You can put together this tasty dip in less than 10 minutes, and you can easily scale the amount up or down to fit the number of servings you need. Add to mayo and sour cream for a great dip or taco topper. The remaining two spinach dip appetizers include Triscuits crackers with one … For even more party ideas, check out our mason jar recipes and healthy dips. Meaning of dip. Here’s how to make 7 layer dip: Mix together the refried beans and taco seasoning. It takes about 18 hours to create the just-right tanginess and smooth texture. Taste of Home. BBQ Meat Rubs. Fiesta Party Seasoning . I thought I'd put a twist on it. If you are lactose intolerant, I’m super sorry! Specialty Balsamic And Extra Virgin Olive Oil. Flo Milli - 'Ho, why is you here?' These simple stretches reduce muscle tension and stiffness, Tipping etiquette for all the important people who take care of you, Expert tips to improve your skin complexion and texture, All products and services featured are selected by our editors. Feel like you’re in a salsa rut? Dip definition, to plunge (something, as a cloth or sponge) temporarily into a liquid, so as to moisten it, dye it, or cause it to take up some of the liquid: He dipped the brush into the paint bucket. this link is to an external site that may or may not meet accessibility guidelines. It’s not my thing. Hawaiian Bread mini sub sandwiches made with spinach dip, cheddar cheese, and ham slices (optional) make a great party food finger sandwich. Start planning your next brunch in Dubai now. It’s all relative to us. In case you hadn’t noticed, you won’t find any halloween decorated treats over here. Warm Broccoli Cheese Dip. View Gallery 88 Photos Parker Feierbach. Top it with anything you'd like and then serve it with tortilla chips and sombreros. I offer it to a stubble-faced Internet CEO at a cocktail party. © Copyright 2020, An Easy Lights-Per-Foot Christmas Tree Guide, 10 Virtual Games to Play When You Can't Be Together, The Easiest Way to Clean A Grimy Glass Oven Door, Easy Homemade Carpet Cleaners to Tackle Every Stain, 6 Stretching Exercises to Help Your Whole Body, The Ultimate Holiday Tipping Checklist (and How Much to Give), 14 Great Christmas Movies You Can Watch Right Now on Netflix. Fiesta Party Seasoning. Classic Hummus. Bring the heat with a touch of sweet. See more ideas about appetizer snacks, appetizer recipes, favorite recipes. Veggie Dip A simply delicious way to get If you have a pressure cooker, this is an easy, tasty reason … Dipping versus spreading. This fun-sized take on the game day appetizer offers everything you love about Buffalo wings, minus the bones, messy frying, and any risk of your drunk friends dripping sauce all over the place. Last week when I was at the lake house our friend mentioned snacking on some dried beef. See more. —Barbara Maiol, Conyers, Georgia. Reverse Dip over a Swirl Pour The reverse part is inspired by Fiona. Hello Dip Lovers! It takes about 18 hours to create the just-right tanginess and smooth texture. BBQ Meat Rubs. The worst possible example of something. As in, the most disgusting kind of cup that there is, is a cup that is filled with dip-spit. When my family gathers for a party, someone serves this flavorful, creamy dip. Spread the guacamole over the beans, followed by the ranch. In fact, whenever I have a party, I have to serve a hot dip (or 2) myself! Try one of these recipes: surprising, delicious, and almost as easy as opening a jar. Oh yes, because this dip is actually BEST when made ahead of time! Definition of dip (dipped, dipping) in the AudioEnglish.org Dictionary. Apr 13, 2020 - Explore Brenda Nanni's board "Dips And Cracker Spreads", followed by 547 people on Pinterest. I'll call it a Reverse Swirl Dip! Easy as 123 Slow Cooker Sausage Dip. read product reviews Write a Review Write a Review × Fiesta Party Seasoning. AE Dips are NOT gluten-free because the custom-blended spices are made in a facility where baked goods are prepared. Learn how to tell—and find out how long store-bought or homemade pumpkin pie lasts. From Bacon French Onion to Party, you’ve got eleven choices. Get Recipe. The four-course Mexican feast will be served at your table, including a hit list of starters, tacos and mains, paired with cocktails and party-ready tunes. Credit: You are here, so we know you know, how important dips are to any party. © 2020 Anderson Erickson Dairy. Olive Oil Dips. Get the recipe PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL 1 of 88. Tom Schierlitz. These Dubai brunches under Dhs300 represent excellent value, including house drinks. This five-ingredient bean dip couldn't be easier to throw together, so if you're not a cook and have to host, consider this your new go-to. I know I can’t be the only one so I’ve rounded up over 25 Hot Party Dips that will make your mouth water and your hips begging for you to stop! Real Simple may receive compensation when you click through and purchase from links contained on So, while I take a minute or two (or two hundred) to digest yesterdays events, let’s talk about what this Dip Party situation! You can never have too many dips at a Super Bowl party. Fiesta ranch is a zesty dip mix with a hint of roasted chipotle peppers. Spread the bean mixture into a 7×11-inch pan. Dips are always a huge hit when we have family gatherings or parties. The other spinach dip appetizers in this post include Cucumber Spinach Dip Sandwiches and Cucumber and Cheese Spinach Dip Sandwiches which are both grain free.


Dining at Pura Vida
All meals are included each day. So we will have the option of taking picnic lunches with us when we are out for the day.
The chefs at Pura Vida Retreat & Spa prepare delicious healthy meals from fresh local produce, regional purveyors and greens and herbs harvested from their onsite Holistic Garden.
All meals, are served buffet-style and feature both North American and Costa Rican vegetarian, fish and chicken dishes.
The retreat can also accommodate vegan, gluten-free, and high-protein diets – just let us know your requirements.
Complimentary coffee, tea, alkaline water and filtered water are available throughout the day.
The wine and juice bar in the dining hall stocks Costa Rican and Central American beers, sulfite-free, organic wines and bottled water. It is also the place for fresh smoothies, custom-blended chai and organic wheat grass elixirs (made from wheat grass grown in-house).


The elegant and spacious BOSQA Restaurant offers all its guests excellent cuisine, which combines Polish flavors with cuisine from all over the world. The Chef enriches the permanent sets of dishes with seasonal offers, and all this is embellished with boundless love and passion for cooking.
Monday - Sunday 13:00 - 22:00 (orders until 21:45)
Monday - Sunday 11:00 - 23:00
Tel. 774 394 805
+48 690 806 200
The BOSQA restaurant was created not only out of a passion for cooking, but also out of a passion for traveling. Travel is an inseparable element and inspiration to create new, sophisticated dishes, to taste dishes, to transfer other cultures to our Polish tables. A family lunch, a dinner for two or a business party are an opportunity to enjoy our cuisine.
Scan the QR code and see our menu or click here.


Champion House Restaurant II
Champion House Restaurant II first opened its doors in December 1988 and has grown to become a popular dining experience for both local residents and visitors alike. The restaurant is located in the central George Town area on Eastern Avenue. Champion House Café which is located in downtown George Town was subsequently opened in December 2009. The restaurant gained a great reputation for having friendly staff and serving generous portions island dishes in a friendly Caribbean atmosphere. While the cuisine is based on tasty and authentic Caymanian favourites, the restaurant’s cooking has been influenced by a number of cultures from around the Caribbean and other parts of the world, including Europe, Africa and Asia. Champion House Restaurant II’s aim is to provide its customers with great international and local foods and to ensure that the customers enjoy and have a great dining experience.


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This open house was active from Oct. 21-Nov. 6, 2022. Information on this website may no longer be current. Email us for more information.
No Bake Fall Hike Trail Bars
- 1 cup almonds, pulsed in food processor or roughly chopped
- 1-1/2 cup quick 1-minute oats, uncooked
- 1/2 cup honey or maple syrup
- 1 cup almond butter, peanut butter, or nut butter of choice (use nut free butter if allergic to nuts)
- 2 Tbsp. coconut oil, melted
- 1/2 tsp. salt (optional)
- 1 cup dried cranberries, raisins, chocolate chips, M&Ms, or other dried fruits or nuts
- Place almonds, oats, and cranberries (or other add-ins you want) in a medium sized bowl.
- Heat the honey, coconut oil and nut butter in a small saucepan over low heat until mixed. Pour the peanut butter mixture over the oat and almond mixture and stir together.
- Once mixed, transfer to an 8x8-inch baking dish and flatten into a one inch thick square.
- Cover with plastic wrap and place in the fridge overnight or for two to three hours minimum. Cut into squares or bars. Store in an airtight container. Will stay good for up to five days in fridge.
- Prior to eating, let them warm up to room temperature to soften.
- Find a good trail and hike – and enjoy a couple of these at the summit!


Food Photography By
Top Food Photographers
We provide food photography services for all types of food products and cuisines. Photography is available in our studio or at your location whichever is more convenient for you. We are able to provide advice for what type of photography works best for your brand and are also open to listening to your ideas. Design services are also available if you need to create a menu or signage. Our Food Photographers specialize in advertising, design and are able to create collaterals like food menus, food signage, flyers brochures and design for your Facebook and Instagram pages as well. Book a session with our highly esteemed food photographers right now.


Single digit temps have us dreaming of warming up at Cantoro Market!
Mark your calendar for our 3rd Annual Cantoro Market Winter Social on February 15th from 6-8pm.
A "strolling" dinner will be provided on the mezzanine level above the market. Dinner will include: antipasto bar, caprese salad and bruschetta bar, assorted pizzas, fresh pastas and dessert. A glass of wine of your choice is included with dinner. Additional wine available for purchase.
Tickets are $50.00. All proceeds will benefit the students at Detroit Cristo Rey High School.
(Purchase "Early Bird" tickets before January 15th for $40.00)
Hailed as the Italian "Disneyland" Cantoro Market provides a unique gourmet market experience! Arrive early to shop for freshly baked breads and pastries, old world wine, mediterranean food items, produce and hard to find imported packaged food products.
Only 150 tickets will be sold - reserve yours today!


Restaurant of Schloß Rametz
The “Rametz Castle” Restaurant has an extremely relaxed charm, typical of Tyrolean taverns. You will be spoilt for choice. Besides typical local delicacies we also offer a range of international dishes – and to round it all up: a glass of one of Castle Rametz's fine wines!
|Monday – Wednesday||12:00 – 2:00PM||7:00 – 9:30PM|
|Thursday||7:00 – 9:30PM|
|Friday, Saturday||12:00 – 2:00PM||7:00 – 9:30PM|
Gerd and Erwin – Tel: 0473 235856 / E-Mail: firstname.lastname@example.org


- 3 peeled sliced carrots
- 1 cup of coconut milk or fresh milk: https://en.wikipedia.org/wiki/Coconut
- 1 table spoon of turmeric powder
- 1 table spoon of chili powder
- Several curry leaves
- 1 sliced Onion
- Salt: according to taste
Get a saucepan and keep it under medium flame.
Pour coconut oil to the pan.
Once it got heated add carrots and onions to it.
When carrots become tender, add turmeric powder.
Add chili powder to the pan and stir them thoroughly.
After that put curry leaves and keep for several minutes.
Finally add salt and stir it well.
Keep as it is for several minutes.
Your Carrot curry is ready!!!
FYI: Similar sri lankan curry is here – http://slfoodie.com/2017/06/21/beetroot-curry/


Cove Gut Healthy Drinks for ALL
At Cove Drinks, our mission is gut health for all. We strive to make “healthy easy” for everyone with our gut-friendly guilt-free, game-changing functional drinks. No matter where you are in your health journey, you can always trust your gut when it comes to our natural, never artificial, gut-healthy drinks!
FIND COVE SODA
AT YOUR LOCAL STORE!
All natural, never artificial, zero sugar soda that’s full of probiotics and prebiotics, plus it tastes amazing!
FIND COVE Kombucha
ACROSS CANADA AND THE UNITED STATES!
Authentically brewed with 3 billion probiotics and quality ingredients you can taste and feel.


Sugar exports - additional information
Sugar is a sweet, crystal-like substance normally used as a sweetener for beverages and food products. Sugars are classified into monosaccharides and disaccharides. Fructose, galactose and glucose are examples of simple sugars. Compound sugars include lactose, maltose and sucrose. There are many types of sugars such as agave nectar, coconut sugar, maple sugar and high-fructose corn syrup. However, sucrose, which is found in the stems of sugarcane and in the roots of sugar beets, is the most common variety. While sugar is a source of carbohydrates and energy, it is packed with empty calories. Consuming large amounts of sugar can give a person a sated feeling without supplying any necessary nutrients. Furthermore, research has shown that drinking sugary drinks is linked to type II diabetes. In 2016, the United States that the highest per capita consumption of sugar.
Between 2014 and 2015, the global production of sugar amounted to approximately 197 million metric tons. Asia accounted for roughly one-third of the production volume, while South America and Europe contributed 22 percent and 15 percent respectively.
Over the past five years, more than 60 million metric tons of sugar had been exported worldwide annually. Brazil was the world’s leading sugar-exporting country during the 2014/2015 period, followed by Thailand, Australia and India.


(At least 7 days from delivery)
We are known as the leading Exporter of the Fresh Bitter Kola in USA. The Fresh Bitter Kola, offered by the organization, is utilized in pretty much every cuisine like in Indian, Chinese, Italian, USA, and so forth. The Fresh Bitter Kola can be profited at sensible costs from the organization. You can buy fresh vegetables Online here.<...
(At least 7 days from delivery)
We are known as the leading Exporter of the Fresh Bitter Kola in USA. The Fresh Bitter Kola, offered by the organization, is utilized in pretty much every cuisine like in Indian, Chinese, Italian, USA, and so forth. The Fresh Bitter Kola can be profited at sensible costs from the organization. You can buy fresh vegetables Online here.
Developed in the indigenous habitat
Fresh for a significant lot of time
Rich wellspring of a few supplements
What are health benefits of Bitter Kola?
Bitter Kola is a product of the kola tree.The Bitter kola nut is used to flavor sodas and as a supplement to increase energy or improve health.The nut comes from the evergreen kola tree, Bitter kola is found in the rainforests of Africa. Inside the tree's star shaped fruits are white shells, which contain the seeds or kola nuts. Nigeria is an African country, which is a principal producer of kola nuts producing about 150,000 tons annually, this can significantly impact global supply if well harnessed and channeled to the appropriate related markets. Kola trees are natives of central and West Africa and are important primarily by the medicinal and drug properties of their nuts, barks and leaves. It is highly medicinal, it been found to help improve voice, treat stomach Ulcers and highly effective in the Pharmaceutical Industry. You can buy fresh vegetables Online here.
INDUSTRY AND ECONOMIC VALUE
Bitter Kola is one of the varieties of kola that can be found in the Nigeria which are commonly found in the southern parts of the country and some of their uses are stated below
* Bitter Kola is used in the preparation of drugs in the pharmaceutical industry.
* Bitter Kola is used in the production of Cola soft drinks.
* Bitter Kola is used in the production of energy drinks.
The products are usually available in the market between March to November of the year. In Nigerian country, bitter kola can be sourced from the southern part of the country. Nigeria is one of the highest producers of bitter Kola in Africa we have a chain supply structure, to ensure our Customers need in the supply of this product is met adequately and timely. You can buy fresh vegetables Online here.
7 Amazing Benefits of Bitter Kola
Do you know that bitter kola can serve as an anti-poison, meaning that it neutralizes the effects of poisoning in the body of people who eat it? You can buy fresh vegetables Online here. Known in Yoruba as Orogbo, Bitter kola has numerous benefits that it provides for anyone who indulges in eating it.Aside poison neutralizing, here are the numerous advantages of eating bitter kola
1. It helps to maintain the Body mass index, BMI, meaning it helps in reducing fat in the body, you can buy fresh vegetables Online here.
2. If you eat bitter kola for a minimum of 28 days, it will help you balance your liver and take off every impurity
3. This one sounds a little superstitious, but it is real, always keep a bitter kola in your bag, it helps to wade off evil spirits or evil arrows shot
4. Bitter kola prevents glaucoma, a disease of the eye that leads to total blindness; you can buy fresh vegetables Online here.
5. Also known as Garcinia kola, it treats chest and lung infections too.
6. Orogbo is believed to cure infertility in males
7. It is also very effective in treating malarial infections and HIV/AIDS


You don’t have to stay in the kitchen for hours anymore! This compact product takes up about the same space as the average toaster. With the My Rotisserie you can prepare delicious food for yourself or little parties. You can prepare snacks or a delicious meal with beef, vegetables and fish.
Because of the constant rotation your food is getting hot, grilled and roasted from all sides. In only a few minutes your beef will be juicy, french fries will be crisp and your vegetables will be cooked. You can also barbecue frozen food with this roaster.
A bell lets you know when your food is done and My Rotisserie shuts itself off. You can prepare your food with My Rotisserie in a healthier way then with a normal kitchen stove; the fat drips to the bottom and does not stay in your food. In this set is a resting rack included; it allows your food to rest without setting the hot basket on your counter. All the baskets have a comfortable heat insulated handle which makes loading and unloading a snap.
•Includes rotisserie, cooking basket, tumbler basket and skewer
•Temperature control up to 400F
•Measures 18"L x 9"W x 9"W


Viva Be Bowl’d
Website Design & Development
The Food Industry keeps growing by the day with new players emerging from just about everywhere. It is important to stand out, and that’s what Viva Be Bowl’d did by offering healthy, portable, and fun-to-eat options that are both fresh and inspirational.
Elsa Rodriguez Killion, who also owns Casa Corona alongside her siblings, has been in the restaurant business for over 20 years. With her firm belief in providing fresh ingredients to the body and her passion for being bold and creative with her dishes, she was able to start a restaurant that offers great meals for people with various eating styles – whether it involves paleo, vegetarian, vegan, or flexitarian diets and eating specifications.
Website Design and Development
Viva Be Bowl’d came to Digital Attic for their website needs. The team designed and developed a modern and responsive website for them that conveniently allows online orders. Fresh and Fun-to-eat are the themes that this restaurant revolves around, so Digital Attic wanted to make sure that the website reflects that. This comprehensive website features vibrant, eye-catching visuals that equal the freshness and creativity of the menu they offer.


Cookies + Cream
White chocolate topped with chocolate cookies.
Exceptional creamy white chocolate, with hints of vanilla and grass, with two mildly bitter chocolate cookies made with our 70% Tanzania dark chocolate.
White chocolate (organic cocoa butter, organic cane sugar, Icelandic whole milk powder, sea salt, emulsifier (sunflower lecithin)), chocolate cookies (wheat flour, butter, sugar, cocoa powder, dark chocolate (organic cocoa beans, organic cane sugar, organic cocoa butter), salt, raising agent (E500)).
Contains a minimum of 30% cocoa solids.
|Nutritional Value||Typical values per 100g|
|Energy||2431 kJ / 585 kcal|
|-of which saturates||26g|
|-of which sugars||36g|
Designed and made in Iceland, in a facility that handles nuts, dairy and gluten.
Store in a cool and dry area.
60 g | 2.1 oz


What is Nutrition?
Nutrition is the process of providing or obtaining the food, vitamins, and minerals necessary for growth, repairs, and maintenance of the body. Nutrients are stored by the body in various forms and are used when the intake of food is insufficient. Essential nutrients must be ingested in the diet because the body cannot synthesize them quickly at the quantities necessary to meet bodily demands.
There are six categories of nutrients that the body needs to acquire from food:
Good nutrition can help prevent disease and promote health. Many common health problems can be prevented or alleviated with a healthy diet.


April is National Grilled Cheese Month!
posted on: Wednesday, April 04, 2012 by: schoolhousecheese
Melty and gooey get a whole new meaning this month, as we
celebrate National Grilled Cheese Month! What better to start
off your sandwich with...Wisconsin Artisan Cheese! Here in
Wisconsin with have a Grilled Cheese Academy, that's right!
We will sharing recipes from the collection this month for you to
Enter the 2012 Grilled Cheese Recipe Contest for a chance to win an
all-expenses-paid trip for two to New York City - along with a host
of other tasty prizes. All it takes is submitting the recipe for
your masterpiece then crossing your fingers and hoping for the
best. May the tastiest and most unique grilled cheese sandwich win.


Ways to create fast Meals
Neil Godly Oxygen Fit Personal training Oakwood, Cockfosters
Too many times throughout my career I’ve heard about the necessity for fast foods or unhealthy food consumption because of lack of time.
But really, I think it comes down to two things: At Oxygen Fit Personal Training Oakwood, Cockfosters
- Lack of education and simply knowing that healthy food is just as easy
- The willingness to choose healthier options
So, today I want to share with you a few of my favorite breakfast, lunch, and dinner ideas that are literally JUST as fast as hitting a drive-through or grabbing unhealthy options.
- Meal replacement shakes with water or milk of your choice (doesn’t get easier than that!)
- Plain full-fat Greek yogurt and a piece of fruit (just grab from the fridge!)
- Reheated leftovers from last night’s dinner
- Pre-fixed salad kit from the grocery store (just throw some pre-boiled eggs or pre-grilled protein on top)
- Grab from a hot bar – there are so many great, healthy options! (like at Whole Foods – this is probably faster than the drive-thru line!)
- Get a rotisserie chicken and a bag of steam in the microwave veggies (this will last multiple meals)
Get rid of calorie-laden beverages, and you’re good to go!
I hope you see how easy this can be! I am all about health with ease. J
Let me know which you’re going to try!
P.S. If you need more support around your nutrition Claim your free consultation Here
Or join our Facebook group Here[/et_pb_text][/et_pb_column] [/et_pb_row] [/et_pb_section]


It’s Thanksgiving break and I am thankful. I was thankful Thursday morning and I am especially thankful as the break winds to close. It’s Saturday morning, I’ve been on break since Wednesday, really Tuesday night. Three days have passed seemingly in the blink of an eye, or rather two eyes.
I’ve been taking advantage of the break to a couple of nights of good rest. Wednesday and Thursday morning, I was up before the sun rose. Friday morning, I slept late and the sun was up and Ivy was gone. This morning, I was awakening as the sun was rising and Ivy was still nestled up against my leg.
On Thanksgiving Day, the turkey is my job. It’s a pretty simple job, though I have leared that some people make a mess of it. I follow a simple plan.
- I remove the turkey from the refrigerator and allow to rest in the sink for an hour
- Preheat the oven to 400F.
- Unwrap the turkey, rinse, and pat dry.
- Place the turkey in the roasting pan
- Pour 1 quart of cold water in the roasting pan
- Season with salt, pepper, and fresh thyme.
- Insert the oven probe in the thigh, making sure not to hit the bone
- Place the turkey in the oven
- Set the oven temperature down to 325F and the probe temperature to 175F.
That’s what I do. I use a meat thermometer to check the temperature of the turkey when the oven probe reaches 175 – just as a backup. This year, I added another 5F to finish the turkey and removed the turkey from the oven and covered it with foil until we were ready to eat.
When we were ready with all the fixings – mashed potatoes, sweet potatoes with coconut topping, Brussels sprouts, dressing, and gravy, I carved the turkey and re-heated to make sure it was hot. Then we sat down for Thanksgiving Dinner. It was delicious, but it tasted better because the family was together.
After Thanksgiving dinner, W cleaned up. An hour or so later, I finished the job and got down to the business of transforming the turkey into turkey vegetable soup.
I removed all of the meat from the turkey and broke the carcass into smaller bits that fit in the stock pot. I cover the bones with cold water and placed the pot on the stove over medium-low heat. The stock then slowly simmers uncovered and it takes several hours to render the turkey stock. Before I went to bed Thursday night, I turned off the heat and covered the stock pot.
Friday morning, I began the process of removing the turkey bones and clarifying the turkey stock. I was able to save some of the meat for the soup, but some of it found its way into Ivy’s bowl.
Onions, celery, carrots are next. Then I add the stock, the reserved turkey meat, a head of chopped cabbage, a quart bottle of spicy V-8, bay leaves, salt, pepper, garlic, and 2 bags of frozen mixed vegetables.
Then, the soup cooks covered on low heat for the remainder of the day.
We spent most of the afternoon outside transforming our house with Christmas lights to share the joy and spread the light of the season. We’ll be out again this afternoon, finishing the task.
Friday’s dinner was a bowl of turkey vegetable soup (or two) and a grilled cheese sandwich. It’s a Friday after Thanksgiving tradition.
We’ve been blessed with beautiful sunny weather to be out of doors and decorate. Friday, it was warm enough to be outside with only a light jacket. Today promises to be the much same – sunny and pleasant.
Soon, the weather will transform the landscape into a winter wonderland. But for now, the lawn is still visible and ground is still soft and unfrozen. We have a few leaves left to be gathered, but that will have to wait until next weekend.
The past three days have flashed past, but they were filled with what makes a home a home. Family, chores, and responsibility. I am thankful for chores and responsibility because it means I have a home and a family.
It’s Saturday morning and it’s gonna be a great day, so I’d better jump up, jump in, and seize the day. Making the Days Count, one day at a time.
What have you transformed lately?
Today’s post is in response to this week’s WordPress Photo Challenge: Transformation. This week, share a photo that embodies transformation. As always, I’m eager to see through your lens.


Paella (pronounce pie-aye-ah) is a Spanish dish, originally of the Valencia region. Typically it consists of several types of meat such as chicken and sausage (chorizo) and various types of seafood such as clams, mussels, lobster and shrimp. A soufrite is a tomato based sauce that serves as the flavor and essence of the dish. A good soufrite can often take hours to make. Rice is then cooked in the soufrite and then the seafood and meats are added. It's a wonderful dish. My husband has a fabulous recipe which I will share at some other time.
I had some chicken and some sausage to use the other night and thought I might make a much easier, faster version of paella that promised to be equally as tasty. I gave my dish a Mexican flare and instead of slaving over a soufrite I used salsa! What a wonderful burst of flavor it added... instead of the saffron, I added cilantro. And black beans and corn. And shrimp. Our quick and easy shortcut was nothing less than spectacular and was devoured by the entire family.
From start to finish the dish took no longer than 30 minutes.
2 chicken breasts, trimmed and cubed
4 sausages (preferably chorizo) sliced into 1/2 inch slices
1 can of black beans, drained
1 can of corn, drained (or 1 cup of frozen corn)
1 container of fresh chunky of salsa
Long grain rice, enough for 6 servings
2 cups of water
Sea Salt, to taste
Garlic powder, to taste
25 medium/small shrimp, cooked and deveined
In a large saute pan add about 1 tbs of olive oil. Turn pan to high to heat the oil, then as soon as it starts to sizzle turn the heat to medium and add the chicken. Coat each piece with a little sea salt and a good shake of garlic powder and cook until it browns. When browned sufficiently remove from pan onto a plate lined with a paper towel. Set aside.
Add sausage to saute pan and cook well, until sausage also browns. Place on a paper towel lined plate. Set aside.
Add a drop more of olive oil and add the rice. Cook until the rice browns slightly, then add the fresh salsa and water. Cook per directions on the box, until the water is absorbed and the rice is cooked. If needed add more water.
When rice is cooked, turn heat to low and add chicken, sausage, shrimp, beans, and corn. Keep on low heat. Chop cilantro, about a handful, and sprinkle over the rice mixture prior to serving.
This dish is so simple and yet so easy to make!


Dining at Drum Farm
Breakfast is served Mon-Fri 7am-9.30am
Sat & Sun 8am-10.00am
Pack Lunches, are available on request.
Includes; Sandwich, fruit, water, crisps & sweet snack.
Dinner options are available, please request at the time of booking as some nights we are unable to offer evening meals.
Please make us aware of any dietary requirements so we can make sure we can cater for them.
2 course £12.50
3 course £15.00


There was a time that I quite literally LIVED on convenience food (bring on the coffee, the Cheez-its, the Ramen, the fruit snacks and the protein bars). Convenience food was my JAM when I was in graduate school and I’m not sure I would have actually survived without it, as we were in class and rehearsal from 9am-11pm with 20 minute breaks that we used to run to the other side of campus. Ahhh acting school! Convenience food saved me in a sense but my energy levels were shot from eating all the processed food. My skin was a mess and my weight was all over the place. I’ve come a LONG way from that place (if my old self could only see what I’m doing now), and now work with my clients to focus on crowding health, fresh, whole food into their diets and their lives so they can lose weight naturally and sustainably without guilt and deprivation).
So, when they ask me which snack or protein bars are the healthiest, I always have mixed emotions.
I understand how KEY convenience can be. The slow food movement is a beautiful thing, but there are a lot of movers and shakers that also value their time, and I would rather they EAT slowly than cook slowly. That being said, I encourage my clients to prepare and eat whole, fresh snacks whenever possible (Greek yogurt with berries, raw nuts and fruit, sliced turkey and avocado, veggies and hummus) but also leave some space open for protein and snack bars when needed. They can be SUPER helpful after an intense workout or as a non-perishable emergency snack to keep in your purse or brief case to stave off hunger. In essence, they can prevent the over-eating that comes when you are over-hungry. A lot of times, however, I find people are eating protein bars that they assume are healthy when there health quotient is closer to a Snickers Bar.
So, what should you look for when picking a protein or snack bar?
- Around 180-250 calories for a snack. If it is more than that (300-380), we are leaning toward a meal replacement bar (only in emergency situations is this a go–focus on whole food whenever possible).
- Shoot for 10-20 grams protein for sustained energy.
- Contains fat AND fiber. This will help with satiation and keeping you fuller longer.
- Very low in sugar (stay under 12 grams for sure; 5 is ideal). Why? Because we want to keep added sugar under 25 grams of added sugar a day to keep blood sugar stabilized and some bars contain as much sugar as our daily allowance, making them closer to candy bars. Why not just have the candy bar?
- Steer clear of soy protein isolate (this can be hard on the stomach) and if you are lactose intolerant or dairy sensitive, stay away from Whey protein.
- The less the ingredients, the better. If we can get under 7 or 8, I’m a happy camper!
- Make sure you can pronounce all the ingredients (and you know what they are).
With this in mind, which bars do I recommend?
1) KIND Bars (Nut & Spice Variety)
These are rather amazing (you will see I have mentioned them in two other blog posts). They are quite literally nut and spices, with a teensy amount of sugar (under 5 grams). Be careful to choose the Nut & Spice variety because the other varieties containing dried fruit contain quite a bit of sugar (up to 17 grams). The Nut & Spice variety comes in Cashew & Ginger Spice, Dark Chocolate Sea Salt (to die for), Madagascar Vanilla, Cinnamon Dark Chocolate and they keep coming out with more, because they seem to be a big hit. The Dark Chocolate Sea Salt contains around 200 calories, five ingredients (all of which I can pronounce and understand), 15 grams of fat (don’t be scared of fat), 7 grams of fiber (woohoo!) and 6 grams of protein. Yes, the protein could be higher for sure but the 15 grams of fat will help with satiation and fullness. This is perfect for a TREAT because it tastes like a candy bar and perfect as a tool to stave off hunger at 4pm before dinner.
2) ThinkThin Bars
My clients rave about this bunch. They come in a protein variety (good post workout or for a snack) because they contain around 20 grams of protein. There is also a “crunch” variety of the ThinkThin bars. The peanut butter protein bar is delicious for a post-workout and the white chocolate crunch is also amazing for a treat or a snack. The one down side is that ThinkThin bars while low in sugar contain sugar alcohols (malitol, xylitol, etc).Think of these sugar alcohols as a more natural alternative to artificial sweeteners like sucralose, saccharin and aspartame (know neuro-toxins that are also linked to obesity). Some people are sensitive to sugar alcohols, however, and it can cause some stomach crapping or gastrointestinal problems after eating. This is pretty rare in my experience, but you want to be careful.
3) The Simply Protein (Whey) Bar
This bar comes in a variety of flavors; Chocolate Mint, Apple Cinnamon and Coconut. Be careful of The Simply Bar and The Simply Protein Bar because they do contain soy protein isolate (which again, can cause gastrointestinal distress for some people) and if you aren’t dairy sensitive, choose the “Whey” variety. They do have a fair amount of ingredients (10-13) but I liked that I could pronounce all of them and knew what they were. They contain no artificial sweeteners and they are still low in sugar (only 4 grams), contain fiber and have 15 grams of protein.
4) The Rise Protein Bar
Rise has a number of types of bars (including breakfast bars), but I specifically recommend their Protein bars; the Lemon Cashew, the Sunflower Cinnamon, and Almond Honey. These bars are made with pea protein, and contain 15 grams of protein. They do contain more sugar than I would like (around 12-13 grams) but it is from gentle sweeteners (like honey or coconut nectar) instead of sucrose, HFCS or cane sugar. They contain around as much fat as protein (around 16 grams). This would be a great choice for someone who is leaning toward a diet low in grains, that is higher in fruits, veggies, nuts, meats and healthy fats. They get most of the healthy fats in these from sunflower seed butter or nuts, and the bars don’t contain any dairy. Around 250-260 calories, these bars are a substantial high-energy snack (great for post-workout).
5) The Square Bar
The Square Bar is completely organic and come in three varieties; Cocoa Crunch, Cocoa Almond and Cocoa Coconut. They range from 200-220 calories, contain around 12 grams of sugar, and around 12 grams of protein. The ingredients (around 10) are mostly whole food, and the Cocoa Coconut contains coconut oil, which is great for boosting metabolism. They contain around 10 grams of fat. I love that they are mostly whole foods, relatively low in sugar and organic.
Again, these bars aren’t something to graze on or nosh on, they are high-energy snacks that can be super helpful to have around for when you hit a slump and need enough energy to get you to lunch or dinner. They can be awesome pre or post workout, so you can either kick-ass or give your muscles some protein afterwards.
You can order most of these on Amazon in bulk, so you aren’t paying an arm and a leg buying them at a bodega or grocery store. That way, they are totally around when you need them to curb your hunger.
If you would rather check them out and order them from the site, that is also easy as pie.
- KIND Bars – www.kindsnacks.com
- ThinkThin Bars – thinkproducts.com
- The Simply Protein Whey Bar – www.thesimplybar.com
- The Rise Protein Bar – www.risebar.com
- The Square Bar – www.squarebar.com
Choose whole foods first! But if you need to go for the bars, these are the way to go! Post your favorite all natural protein bars below!!
Rock On & Be Well,


What exactly is olive oil , which olive oil is virgin , what is the first pressing ,
which olive oil is cold pressed ? ?
These are only some of a lot of questions where many people think about.
Consumers nowadays frequently bombarded with expensive terms which in many cases are not correct.
We are trying to explain a few things about the noble fruit juice , called OLIVE OIL.
Olive oil is used for over 5000 years , almost exclusively in the countries around the Mediterranean,
where olive trees grow well.
Since 20 to 25 years, Olive oil is also used for cooking in the northern countries of Europe.
Before that, it was actually more known in a small circle enthusiasts and people who knew the beneficial and healthy effect.
First, second, cold pressed ...
In simple terms, the fruit juice of the olive, the fruit juice contains only vegetable oil .
The oil is extracted from the fruit by pressing or centrifugation , previously it was only pressing,
hence the common phrase " first pressing " .
In earlier times the olives had to be pressed several times to get as many oil from the pulp, between each pressure,
hot water was thrown on the pulp to soak the pulp to loose oil.
So when it was likely that the oil from the first pressing was the best.
Nowadays hydraulic press machines are so strong that only 1 pressing is needed and another common way to win the oil using a centrifuge.
The term " first pressing " has become more of a marketing slogan than a degree of quality.
Cold pressing is a widely used text to decorate an olive oil packing.
This is also taken from the various pressing methods , the hotter the pulp by heating, the more oil comes out of the pulp.
This causes the quality of the oil going down.
The best temperature during the oil win process is under 30 degrees celcius.
Extra virgin, virgin, olive oil ....
Extra virgin, virgin, pure and oliveoil.
These are the " degrees ", indications of quality olive oil.
The quality of the olive oil is measured by the amount of " acidity " (oleic acid) per 100 grams of olive oil.
The lower the acidity , the better and healthier olive oil.
Olive oil may be called Extra virgin when the pH is between 0.1 and 1 % per 100 gr . olive oil,
this percentage must have the oil obtained naturally.
This oil is also very familiar to the strong flavor and natural aroma.
This is the " queen" of olive oils, especially the percentages around 0.3 to 0.5 in Greece
are called " Pharmaka " (medicin).
That "Extra Virgin olive oil " is a valuable thing proves the following percentages.
In Greece, more than 75 % of the harvest " extra virgin" , Italy 50 % and Spain 30 % .
Virgin olive oil is unprocessed and has a natural acidity of not more than 1.5 %
Refined Oliveoil or simply called Olive oil is processed ( refined ) to lower the acidity level, this oil has less taste.
After the ( chemical ) refining is some Extra Virgin olive oil added and sold as quality olive oil.
For these variants, the prices are significantly lower than the real Extra Virgin Olive oil.
This oil lacks many of the qualities that have been lost by refining.
Pommace olive oils...stay away from it.


Roasted peaches and proscuitto
Peaches are plentiful this time of year and at Posto in Somerville, Executive Chef Wyatt McGuire is roasting them up.
Yellow peaches with prosciutto and burrata
1 ball of fresh burrata cheese
1 ripe yellow peach
8 oz wildflower honey
4 sprigs fresh rosemary
4-5 thin slices of prosciutto
fresh black pepper
3-4 fresh basil leaves
Place the honey and the rosemary sprigs over low heat. Bring to temp and pull off the heat, let the rosemary infuse into the honey. Set aside.
Score the peach around the pit. Using both hands, twist like a bottle cap to separate both halves. Season with sea salt and black pepper. Roast in the oven at 450 until they start to blister. Set aside. When they are cool enough to handle, remove the pit with your fingers or the tip of a knife. Cut each half in two.
Tear the mozzarella into thirds and arrange with some space in between on a plate. Between the mozzarella, place the roasted peaches. Drape the prosciutto around the plate and 3-4 basil leaves torn by hand. Finish with a drizzle of the rosemary honey, olive oil, plenty of sea salt and fresh black pepper.


Miyako Ice Cream Parlor
Miyako’s is a sweet tooth’s dream, with some sandwiches thrown in on the side. The small shop serves locally made old fashion ice cream in a large selection of flavors alongside candy found in rows of jars displayed on the wall. The small shop also makes a variety of sandwiches on the premises, along with hot dogs which can be washed down with their milkshakes or smoothies.
Enjoy an old fashioned Sundae, and take away your favorite ice cream flavor packed in a Chinese takeaway container.
Miyako has a reputation for friendly service, and it’s a great place to grab an affordable lunch and dessert.


I first made this champagne for my sister’s wedding reception and it was such a big hit that I now include it in most functions I host now including birthdays and the Springtime Sabbats. My 7 year old daughter absolutely loves it. So here is a drink recipe for the little ones to have while the big witches enjoy some May wine. Blessed Be!
1 (32 ounce) bottle of white cranberry juice
2 (2 liter) bottles ginger ale
You can make an ice ring to go in the champagne to add a nice touch.
To make the ice ring fill a ring shaped cake pan half full with water or ginger ale.
Allow to freeze in the freezer until partially frozen ( kind of slushy).
At this point you can add some colorful edible flower heads such as marigolds, daisies, dandelions, roses or whatever you like.
Position the flowers around the ring the way you want them and add more water or ginger ale to the ring to finish filling up the cake ring.
Place the ring back in the freezer and freeze until solid.
Once frozen solid remove and place in a large punch bowl just before serving.
Place all or half of the ingredients in the punch bowl and serve.
As the punch gets low, and it will :) just add the second half of your mixture.


Sand Island is self catering; you need to bring your own food and drink. Fresh fish, eggs, fruit, juice, a small selection of vegetables and groceries can all be bought on site otherwise there are big supermarkets a short drive away. . But self catering doesn't mean you have to cook yourself; we are lucky to have fabulous resident chefs, all adept at preparing seafood whether it's fish and chips, Prawn Masala, octopus curry or grilled calamari. They've put together a shopping list to support their repertoires, which may help you to prepare yourself for your arrival.


Originally published in The Casket on Nov. 27, 2013
Joseph MacGillivary uses the Antigonish Community Food Bank as a way to supplement his disability cheques, ensuring his cupboards are stocked. But MacGillivary said finding expired cans amongst his food bank collections is both concerning and insulting.
“That just makes me want to throw everything right out the door,” MacGillivary said. “When you’re only getting limited food and you get something that’s bad that you’re scared to eat or that’s gone bad, it doesn’t make it easy.”
MacGillivary has been going to the food bank since 2000.
His disability cheques cover his rent, utilities and phone bill, but he relies on the food bank and cheques from the St. Vincent de Paul Society to ensure he doesn’t go hungry. The St. Vincent de Paul Society gives him $30 each month, and his food bank supplements last six to 10 days.
He receives the food bank contribution every 21 days.
MacGillivary said his experience with the system has been frustrating. He struggles with heart problems and mobility issues, and he said the food bank doesn’t accommodate his health condition or concerns, something that is done for logistical reasons, he understands, but that doesn’t override the frustration.
“As someone with coronary artery disease, I have to watch and be picky about what I eat, but the food bank, it’s all salt,” he said. “And when you get something that’s so far beyond its best before date that it smells rancid, that’s not healthy for anyone.”
Food bank manager Ted Cogan said the food bank delivers fresh vegetables when possible, but said much of what they pass out depends on donations from the public and shipments from the provincial organization, Feed Nova Scotia. The food bank did receive a large shipment of potatoes on Nov. 21, Cogan told the Casket. Those were to be handed out on Nov. 25, when the bank opened again.
“It’s not a grocery store,” Cogan said. “It’s a food bank and people give to us. We have no government funding, we operate on the charity of the people of Antigonish. We can only do as much as others do.”
Cogan added that the food bank does spend between $45- and $50,000 annually on food. While this money does allow the food bank to buy items that are needed to round out the items given to users of the food bank, Cogan said much of the money is spent at Christmas, to ensure the food bank baskets include a turkey and extra food for the holidays.
Cogan also spends a portion of that money buying fresh milk and cheese for the regular food bank bags.
POLICIES AND PROCEDURES
The Antigonish Community Food Bank follows the provincial and national guidelines set out by both Feed Nova Scotia and Food Banks Canada.
Cogan said the Antigonish food bank doesn’t have its own set of policies or guidelines, but follows the paperwork and rules set out by the organizations above them. A code of ethics and safe handling and re-packaging guides hang on the wall behind the table used for separating incoming donations.
These guidelines state that the best before date on pre-packaged and canned food is not for food safety, rather for flavour, quality of the food and nutritional content.
Feed Nova Scotia allows canned and jarred food to be distributed up to one year past the best before date. Infant formulas and nutritional supplements are the only listed food by Food Banks Canada that cannot be distributed past a best before or expiry date.
Dianne Swinemar, president of Feed Nova Scotia, said food that comes to the provincial organization is checked over for best before dates.
“We’re checking for the dates, but then if it’s coming from a manufacturer, we get a code date and information on how long the product is good even if the date is older,” she said. “Sometimes the dates mean the product can’t be in the marketplace but we’re still assured that it’s OK for consumption so it’s sent to us.”
When food arrives at the Antigonish food bank – whether from donations or Feed Nova Scotia – it’s checked again. Every box, can and bag, then, is checked at least twice before being distributed to those who rely on the food.
But MacGillivary doesn’t think they’re checked well enough. His recent collection of a can of Campbell’s Chunky soup was dated 2008. Another can was also outdated.
“It’s not the first time it has happened and I know I’m not the only one who has seen this,” he said. “Having stuff that’s three, four, fives year old. This isn’t a third world country: why am I being given the garbage food no one else would feed themselves?”
MacGillivary said he’s raised the concern with those who distribute the food at the food bank, but has wanted to keep the empty can – which had it’s contents flushed down his toilet – “for evidence.” Before coming to the Casket, MacGillivary raised the concern with the mayor and Central Nova MP Peter MacKay.
Cogan said that he’s never heard from MacGillivary.
“I apologize to him but the message was never passed on to me,” he said. “We receive notes on the door telling us our food is crap, but we rarely have people coming in asking to see our policies and look at what we have to work with.
“If he had brought in a can that was outdated, we would have traded it for two cans.”
Cogan said the Antigonish food bank also receives memos from manufacturers regarding dates for food, and how to properly store them until they’ve been handed out. He said that the group keeps this information to show their policies and what they’re handing out – even if past the best before date – is safe.
In talking to the Casket, Cogan gave a tour of the Antigonish food bank. Food is stacked in boxes in the basement: each can, box or bag of food is looked over and organized by the best before date year. Cardboard boxes are piled to the ceiling with Sharpie scribblings on the end: 2012, 2013, 2014, 2015. When the shelves upstairs – the food that is used to fill the bags that are distributed to users – are empty, boxes from downstairs are moved up.
Boxes labelled 2012 and 2013 are currently being used up.
“We do have shelves that would have extra things or cans that are beyond the policies for best before dates that we follow,” Cogan said. “Those are left in a certain area where people pick up their bags and people are told they can take them at their own risk if they want it.”
He said people are aware that the cans are more than a year past the best before date before they take them.
But MacGillivary said it’s not only the soup cans he’s received that weren’t safe.
“I’ve received milk that smelled like it was going sour when I got, despite what the date said,” he said. “Maybe it was a fluke, but it’s a catch-22 with poor people. With a poor person, you never win, it seems.”
MacGillivary said he understands the food bank has policies for one year beyond the best before date, and said he is aware of the justification: that it is for food quality, rather than safety. But even still, he feels insulted.
“Most people wouldn’t use something past the best before date, so why is it being handed to me just because I don’t have money?”
“I know it’s a non-profit organization and they use what they get, but we, the people on the street, have feelings too,” he said. “Don’t I deserve flavour and nutrients, too?”


I had three couples coming to my house for a dinner party, but no idea what I was going to serve. It’s 2014, meaning this was not going to be your mother’s dinner party. It had to be a kosher meal that accommodated a vegetarian, a gluten-free person, and some meat lovers. What a challenge to please everyones’ palate. I pored through cookbooks, recipes I’ve torn out of newspapers and magazines, and the internet. I was determined to make everyone happy and try some new recipes.
Then, as if by magic, something caught my eye on a high shelf in my kitchen – those margarita glasses from my wedding registry. We thought we would have many festive parties and use them all the time. I have never used them in the twenty years I’ve been married. So much for that idea. Shockingly, life has not been one big party.
I had found the idea to build my dinner party around – margaritas! Who cared that it was cold outside? Festivities are called for year-round.
Slowly, it all came together. Here’s what I served:
- Guacamole and Chips
- Carrot, Chile and Cilantro Soup
- Sliced Skirt Steak on a bed of Spanish Rice
- Chopped Romaine Salad with corn, black beans and tomatoes
- Spicy, Smoky Lentils
- Corn and Flour Tortillas
- Sides of Salsa Verde, Chipolte Salsa, Cabbage, Avocado and Green Onions
- Gluten-Free Chocolate Chip Brittle
- Sweet-Potato Cake
- Sliced Oranges
It was a labor of love to cook for my friends and create a meal that everyone could enjoy. I’ve put two of the recipes from this meal that my guests enjoyed on my blog if you’d like to try them too. The margaritas were a delicious and fun addition to the usual wine, beer and scotch. Apparently I gave my friend an idea, as she wrote me the next day:
“You inspired me: on our way home, I conducted a mental inventory of our unused kitchen items, and came up with: a vintage 1970’s punch bowl, a waffle iron…and my mother-in-law’s circa 1955 jello molds. I’m thinking the punch bowl is the way to go for our next dinner party (it’s really groovy, with green blown glass and matching cups), though I’m a little curious to break out the jello molds. Maybe the ticket is to add some vodka to the jello before I chill it??”
Did someone say Jello? I totally want to be invited to that dinner party!
Sure my mother, in her Martha Stewart way, taught me that things don’t always have to be used for their intended purpose – I may have used the margarita glasses once to serve a dessert in. I am a big cleaner-outer but somehow have not been able to give the glasses away. I knew there was a party waiting to happen, and those glasses were going to be waiting for me saying “hola, what took you so long?”
I can now scratch that off my list. As my husband and I were cleaning up, enjoying the afterglow and buzz of the party, we were deciding whether to wash the glasses by hand or put them in the dishwasher.
“Why not put them in the dishwasher? If they break, I don’t think we’d miss them,” he said.
Nope, I couldn’t risk it so I hand-washed them. It was a delightful evening – God willing, there will definitely be more parties in my future. Who knows what other inspiring treasures I’ll find in my house? Maybe next we’ll have a slumber party and I can finally use those breakfast-in-bed trays.


Is your belly bulge troubling you? Do you wish for a leaner body with the optimal amount of fat? Do you want to know how many calories should i eat a day? A healthy body is possible when you
watch what we are eating and get concious of the calories in food.
No special underground ab exercises are ever needed, just daily work in those two areas will get you significant results. So how do you eat the right foods?
It is very similar to Rosemary Conley's recipe for rolled plaice chicken paprikash with tomatoes and basil I think that recipe is slightly better but that's probably just personal preference.
Since many of us are extremely busy in today's society, getting nutrient dense food is extremely important. Most of the time there is very little time to prepare a nutritious meal for yourself or your family each day. About 80% of people spend less than 30 minutes preparing dinner each day. If they do prepare dinner every day, chances are that is not very nutritious but rather it is something that was easy to make.
Convenience foods contain a lot of fat, so making your own lunch at home can be a much better alternative. Choose low-fat meats such as paprika chicken and turkey without the skin, and other types of meat by removing any excess fat. Vegetables and salad are vital to our digestive systems, so try and increase the amount you eat each day so that you have at least five different types of salads, vegetables and fruit.
The first step in the preparation of this dish is to brine the ribs due to the drying of the ribs while they are in the oven. The brining of rib should be done by filling a large container with cold water as well as the ribs and it should be able to fit in the refrigerator. You should also add herbs or spices together with? cup of salt and? cup of sugar. The container should then be covered and placed on the refrigerator for an hour. You should then dry rub these ribs whole chicken crockpot on high order to add flavor to them by allowing the rub to sit on the meat for several hours preferably overnight before cooking them.
Classic hummus is great by itself, but for variety there are many different things that you can add in. Popular choices are roasted red peppers, sun-dried tomatoes or chopped olives. Green chilies and cilantro also make hummus taste great. Most any fresh herb is also good added to hummus - parsley, chives, mint or cilantro all work great. If you want to make a spicy hummus try adding in some extra garlic, paprika crock pot paprikash and cayenne pepper.
Building your business is critical for you to accomplish your personal and financial goals. I would suggest that you put together rewards for moving towards your business objectives, and penalties for when you don't do what you need to do. Both the reward and the penalty should be strong enough to motivate you to promote and market your business - every day. What is it that will really make you take action?
Dry fry the onion and garlic in a non-stick pan for a few minutes until softened. Then add the red pepper, tomatoes, 300ml tomato passata, 1 teaspoon of smoked paprika, and season with salt and pepper.


What are Kolaches?
Kolaches are portable, neat-to-eat pastries that can be stuffed with savory ingredients such as eggs, sausage and cheese, or sweet house-made fillings like strawberry, sweet cheese and apricot. Our kolache dough is slightly sweet and light, with a little chew and a yeasty finish. In addition to kolaches, we make cinnamon rolls, vegan and gluten free energy cookies and grab n’ go breakfast tacos. Currently we are the only kolache bakery in NYC!


We like to say that having 14 different branch locations in our Whitman County Rural…
The Complete Autumn and Winter Cookbook by American’s Test Kitchen- As the air grows chillier and nights longer, these dishes draw us to the table and the warmth of an active kitchen: Slow-simmered dishes like Cider-Braised Pork Roast, cheesy weeknight pasta like Unstuffed Shells with Butternut Squash, or a crusty bread like Fig and Fennel Bread. When the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Request today!
Food for Life by Laila Ali In Laila’s kitchen, nutrition is King, but flavor is Queen! In her debut cookbook, Laila shows you how to make knockout meals in ways that work with your busy and demanding life, so you can eat healthy, delicious food without feeling hungry! Food for Life shares more than 100 of Laila’s favorite recipes. Whether you’re new to cooking, busy feeding a family, or ready to eat healthier, Food for Life will be your guidebook! Request today!
The Soup & Bread Cookbook by Beatrice Ojakangas This broad collection of soups, broths, bisques, and chowders ranges from summer coolers and hearty, warming stews to smooth, creamy soups and fiery broths. Organized by season and complemented by evocative photographs, The Soup & Bread Cookbook is an ideal volume for anyone who takes comfort in the essential pleasures of a bowl of soup and warm bread. Request today!
Find Whitman County Library’s Weekly Booklists written by Hannah Shepherd in the Moscow-Pullman Daily News


Monday, 3 March 2014
This is a dish I have developed from various recipes that I've tried, but the addition of walnuts give it more of a local South West France feel. Once you've prepared your onions it's a very quick and easy supper dish.
Ingredients for 4 people
400 gms of penne pasta (or any pasta you like)
150 gms of crumbled gorgonzola or similar mild blue cheese
3 large red onions
6 tbsp of olive oil
2 tbsp of balsamic vinegar
A good handful of roughly chopped flat leaf parsley
About 70 gms of toasted chopped walnuts
Salt & ground black pepper to taste
First prepare the red onions which will go into the sauce for the dish. Peel and slice them into rings about 1 cm thick. Toss them into a roasting tin with the olive oil and balsamic vinegar, add a sprinkling of salt and ground pepper then roast at 190 degrees centigrade
for 30-40 minutes. Give the tin an occasional shake during the cooking to make sure the onions cook evenly. They should be tender but slightly caramelised when ready.
Cook the pasta as per the instructions on the packet. Drain and return to the pan, with a little of the cooking liquid retained.
Add the crumbled blue cheese, onions with all their juices, walnuts and chopped parsley.
Stir quickly and serve immediately.
Wednesday, 11 July 2012
Monday, 14 November 2011
Here’s a wonderful savoury ‘apero’ snack often referred to in France as ‘Le Cake’. During our “Draw it, paint it, cook it, eat it” weekend this proved to be a huge success particularly when consumed with a sparkling kir!Ingredients
200g plain flour
150g grated Comté cheese (Cheddar works fine too)
100g melted butter
150g Lardons (smoked or unsmoked)
50g chopped pitted black olives
3 large eggs
7g sachet of quick action dry yeast
A few sprigs of thyme & rosemary, stripped & chopped
Salt & pepper to taste
2 tablespoons of milk
Butter & line a 2lb loaf tin & preheat your oven to 200°c /gas mark 6.
Mix the cheese, flour, yeast, lardons, olives, herbs all into the melted butter. Then add the whisked eggs & milk plus a little salt & pepper.
Mix well and pour into the prepared tin. Bake in the oven for 10 mins at 200° then turn down to 180° and cook for a further 20 minutes or until risen and browned.
Don’t worry if there is a little bubbling butter on the top at this stage because it should be absorbed during cooling.
Leave in the tin on a wire rack to cool for about 20 minutes, then turn out and eat warm.
It's also very tasty cold and keeps for a few days.
Tuesday, 22 February 2011
180g unsalted butter
180g dark brown soft sugar
160g golden syrup
1 x tbs of black treacle
340g porridge oats
250g chopped walnuts
Grated zest of 1 large orange
1 x tsp powdered ginger
Melt the butter in a saucepan then add the golden syrup, treacle and sugar.
When the sugar is completely dissolved in the butter remove the pan from the heat and stir in the porridge oats, chopped walnuts, ginger powder and grated zest of orange.
Line a 20 cm square greased baking tin with greaseproof paper.
Pour the mixture into the tin, squashing down evenly.
Bake in a preheated oven 150° c for 30-40 minutes until firm to the touch but don’t let it go too hard.
Remove from the oven and leave to cool for about 10-15 minutes.
Take out of the tin and cut into squares – it’s easier to do this before it gets too cold.
As an alternative to the walnuts I sometimes use chopped up dried apricots which give you a chewier version.
Monday, 14 February 2011
1 stick finely chopped celery
1 finely chopped red onion
100g bacon lardons – I use smoked ones
About 10 chopped walnut halves
Salt & pepper to taste
Remove the stalks from the mushrooms and reserve to use for another day/dish – I use the chestnut brown ones which I buy in our local market, but any good sized mushrooms will be fine
Gently sauté either side of the mushrooms in a non stick pan using a tablespoon of hot oil. Cook for a few minutes to soften slightly then place them open side up in a greased ovenproof dish ready for stuffing.
Sauté the celery and onion in the rest of the oil until soft then add bacon & walnuts and continue cooking for about 5 minutes until the bacon is cooked.
Take off the heat and leave for a few minutes to cool a little before putting all of this mixture into a blender along with the soft goat’s cheese. Blitz the mixture to make a rough paste which you can use to stuff the mushrooms, adding salt & pepper to taste – you probably won’t need much salt if you have used smoked bacon.
Place the stuffed mushrooms in a preheated oven (180° C) for half an hour.
Serve two mushrooms per person with a few sprigs of water cress or mixed salad leaves of your choice and drizzle with a simple vinaigrette dressing.
Sunday, 6 February 2011
Ingredients - enough for twelve wedges.
175 g plain flour
110g unsalted butter
50g caster sugar
MethodPut softened butter into a mixing bowl.
Add the flour and the sugar and knead with your hands until you have made a dough. This takes about five minutes depending on how soft your butter is.
Roll out the dough on a flat surface to fit into a lined round baking tin (20cm diameter).
Press the mixture down gently into the baking tin and crimp the edges with a fork to make a pattern all the way round, making sure the top is fairly flat.
Prick all over with a fork so that during cooking it doesn't rise.
Put into a heated oven 175° C for 20 minutes then turn the oven down to 150°C for a further fifteen minutes or so, until the shortbread is a light golden brown.
Remove from the oven and allow to cool, gently sprinkling a little caster sugar over the top whilst it is cooling.
When cool remove from the tin and cut into 12 wedges and store in an airtight container.
For a yummy dessert leave the shortbread whole, cover with Creme fraiche or whipped cream and place summer fruits like strawberries and raspberries on top - delicious!
Tuesday, 25 January 2011
This is a really lovely light supper or lunch dish for four people and doesn’t take long to prepare and cook. If you happen to have any leftover cooked salmon this is a perfect way to use it up.
300 g of fillet of salmon
250 g of small broccoli florets
Packet of puff pastry
2 tbs Creme fraiche
3 large eggs
½ litre of water
Salt, pepper & grated nutmeg
Poach the Salmon gently in a pan with ½ litre of water, juice of a lemon and salt & pepper until cooked (I put the fish into cold water which I bring to the boil, turn off and leave for about 5 minutes).
Put salmon to one side to cool. Once cooled drain and flake the fish and discard the liquid (could be used for fish stock).
Cook the broccoli florets in boiling water until al dente. Drain and plunge into cold water to keep the colour nice and bright.
Roll the puff pastry out to fit the lightly greased or lined flan tin and trim to fit. We’re lucky in France because we buy it pre-rolled and cut for a round flan dish.
Whisk the eggs and a pinch of salt & pepper up to together in a bowl. When light and fluffy gently fold in the crème fraiche and add the cool, flaked salmon.
Pour the mixture into the flan case and carefully arrange the broccoli florets on the top.
Sprinkle a little grated nutmeg over the finished dish and place in a preheated oven (200 degrees) for about 30 minutes.
When cooked serve with water cress or a green salad. As an alternative you could serve it with the Crunchy winter salad which I posted on the blog a couple of weeks ago.


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The Fox in Menston, Leeds has recently undergone a stunning refurbishment. As it is sitting on the edge of Ilkley Moor it not only has a gorgeous new interior but a picturesque setting too.The venue has an amazing history serving the area for 200 years. Last week we were invited along to see the refurbishment and try out the menu.
The Fox Menston
The interior of The Fox Menston is just stunning. Brick walls, dark wood, luxurious seating, candles, open fires and pops of colour on the walls. I love the attention to details, like flowers on the table and mirrors on the walls. We haven’t been before so can’t compare it to the old decor but love their new look. I can imagine it being a perfect place for a meal or bottle of wine on a cold winters day.
The Fox Menston starters
The starter menu at The Fox Menston has dishes to suit most people. There are nibbles, sharing platters, soup of the day, meat, seafood and vegetarian starters. We have the deep fried brie in panko breadcrumbs with chutney and salad to share. The portion is really generous so I am glad we are sharing!
It tastes amazing, a crisp outside with an oozing centre and the chutney is the perfect accompaniment.
The Fox Menston main course
For a main course at The Fox Menston there is a huge choice of meat and fish dishes, pasta, pizza, burgers and steaks. There are lighter meals too like sandwiches and salads. For vegetarians there are a few options to choose from too.
Ellie has the home made British beef burger with Irish cheddar, mustard mayonnaise, relish and fries. Like the starter it is a good portion size, the burger is huge. The burger is juicy and well cooked and the fries are especially good. I really like the relish, it’s great for dunking in a chip you pinch.
I have the roasted pork belly and seared scallops with potato dauphinoise, butternut squash puree, green beans, toasted almonds and crackling. Pork belly is my go to dish when eating out as it’s not something I cook at home, so I’m becoming a pork belly expert.
This is an amazing pork belly dish. The pork is cooked so the fat has rendered away, leaving it moist and delicious. Who doesn’t love a good piece of crackling? It’s super crispy and salty and adds a great crunch to the meal. The vegetables and puree go well with the meal. I have to say the potato dauphinoise need a special mention, it is SO good! Soft potatoes with a crispy outside, creamy, garlicky and the ultimate comfort food.
Scallops are something I always want to try but then order something else, so this is my first time trying them. Whilst I like the taste the texture just isn’t for me. This is obviously nothing against The Fox Menston, just my personal palette. I am glad I have eaten one though and they are a great accompaniment to the pork belly dish.
The Fox Menston – dessert
The dessert menu again has a great choice. Sharing desserts, cheese boards, hot and cold desserts as well as lighter choices and mini desserts with a hot drink.
After all the yummy food we are both pretty full. But, there is always room for a dessert, even if you share like us.
We have the vanilla creme brûlée with home made biscuits and strawberries. How adorable is the presentation? I love anything that comes in a teacup so this is a winning dessert before I even taste it. It is delicious though. A crispy sugar top, creamy creme brûlée and the strawberries and biscuits add a great touch.
The Fox Menston final thoughts
I really love the new design of The Fox Menston. It is chic and stylish whilst still keeping the countryside cosy pub feel. The food is incredible, I can’t fault a single thing from the dishes we had. It’s definitely somewhere I can see myself going for a meal again, either with Ellie or with friends. The location is perfect if like me you like to have a little wander around too; Although after three amazing courses you might also
need to go home to put your pj bottoms on be full to bursting.
The staff we spoke to are all lovely, friendly and attentive without being overbearing. They know the menu and the food really well too.
I want to go back and try the Sunday roast dinner, so we will hopefully be doing that soon.
I would love to know what you think of the food we had. Would you have chosen the same dishes? Have you been to The Fox Menston before?
*We received a complimentary meal in exchange for this review post. As always all thoughts and opinions are my own and I have not been influenced by this.


Chocolate Tour of Boston
America's oldest historic city and the home of the chocolate chip, Boston has plenty to offer in the way of both sightseeing and food tasting, making it the perfect host to one of our celebrated chocolate tours. Join our expert guide on the Chocolate Tour of Boston
for a two hour stroll through beautiful Back Bay. From artisanal bakeries to luxurious boutiques, to a candy land funhouse sure to bring out everyone's inner child, the Chocolate Tour of Boston
is a culinary journey into all things chocolate you won't soon forget! Prepare to Yum!
Chocolate Tour of Boston Itinerary
- Sweet Cupcakes Boston's own cupcake bakery has five bean town locations, including this lovely Newbury Street boutique
- Teuscher Chocolates Founded in the Swiss Alps in 1932 their signature creation, the Champagne Truffle, has been appreciated around the world for over 65 years
- Robin's Candy From fine, hand crafted chocolate truffles to the broadest array of sweets including American classics, imported delicacies, and creative gifts, smiles and memories of long forgotten favorites are tucked ‘round every corner of the shop!
- Patisserie on Newbury Small independent bakery specialising in French fare rated as a great eat by the Boston Globe, the Valrhona cookie is a perfect example
- Truffles Small family run 35 year old chocolatier specializing in fine chocolates and candies. You'll taste their famous truffles, their chocolate turtles, and their sweet and salty pretzels!


Being a mother I am always concerned about my child’s food intake. I strongly believe that the eating habits that children pick up when they are young will make them healthy adults and help them in leading a healthy lifestyle. My child being a picky eater every meal is a task in itself, on top of it making sure she eats healthy is another challenge. It’s like preparing for a war. However, at home I make sure she eats the freshest of ingredients but while travelling, there’s little we can do, so have to make peace with whatever we can. A little indulgence like maybe a burger once in a while is fine, when we are out of healthy options but I try not to make it a regular thing.
I try to limit her processed flour and sugar intake; try to include seasonal fruits and vegetables as much as possible. Aerated drinks are a strict no. Her school too propagates healthy eating and because of it she herself avoids pizzas and fries. I take efforts to feed her healthy but I often wonder am I doing enough.
With today’s ever changing world our children are exposed to so many new challenges every day, be it at school or at the many extracurricular activities they are involved in. To excel in these they need to be physically as well as mentally healthy. Thus a healthy diet plays a very important role in the overall development of a child.
Normally we only focus on the weight and overall physical growth of the child. We lose our sleep wondering whether they are meeting their physical growth milestones and for this we do our best to provide them with healthy and hygienic food. But is this enough. Are steps like cutting down on sugar and processed flour and replacing them organically grown foodstuffs enough in meeting the child’s nutritional needs?
It is said that 30%of the world’s malnourished children live in India. We normally associate malnourished with rural India but Micro–Nutrient Deficiency in urban India is steadily increasing due to nutrition ignorance, time limitations and over exposure of junk food around. Urban adults usually spend long hours at work to lead a better life but in the process succumb to the charms of packaged goods since its easily available, takes no efforts and less time-consuming. This results in malnutrition and Micro–Nutrient Deficiency in urban India.
Our body is complex and it needs a lot of nutrients to meet the daily need to function. Nutrients are essential for energy, growth and other functions of the body. Nutrients are of two types: Macro-nutrients and Micro-nutrients. Macro-nutrients are basically carbohydrates, proteins and fats that are required in large quantities for growth and for carrying out all the body functions. Micro-nutrients are vitamins and minerals that are required in small quantities but are as essential as micro-nutrients for both physical and mental well being.
Micro–Nutrient Deficiency poses a health risk that the urban children face today. It’s known as “Hidden Hunger” as it affects the body slowly but leaves irreparable damage. Since our main aim is that the child should look healthy we often overlook the mental well being of the child. Signs of micro-nutrient deficiencies like cognitive delays and weak immunity are generally ignored. Our diet largely stresses on – neglecting the Micro-nutrients causing Hidden Hunger in children. This goes on to say that a child with normal height and weight can also suffer from nutrition deficiency.
Micro Nutrients like Vitamins (A, B, B12, C) and minerals like Iron, Calcium, Iodine, Zinc if not consumed in required quantities causes micro-nutrients deficiency. Micro–Nutrient Deficiency affects more than 2 billion people worldwide and its only increasing.
The onset of Hidden Hunger can be seen in infants also who are fed with food lacking micro-nutrients. These infants can develop serious complications when they grow up. Hence proper nutrition intake is essential right from the early years. We think the child is eating healthy. But we need to ask ourselves whether the food is meeting the vitamin and minerals requirements of the child. If no, then serious nutrition planning needs to be done as malnutrition can affect the overall development of the child.
Regular screening and monitoring the child’s development should be carried out to detect early signs of Micro–Nutrient Deficiency. The nutrition planning should be done accordingly. More micro-nutrient fortified foods available easily at low rates can be helpful in curbing the deficiency. But the deciding factor I feel is awareness. Ignorance about micro-nutrient deficiency is the main reason why Hidden Hunger is rampant in urban India today. Once we know our enemy and ourselves, we can fight any battle.


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Mother's Day Specials!
We are offering special menu items for mother's day in addition to our
catering menu. Click on the link below to view the catering menu.
Special menu items are listed below!
Farfalle Catering Menu
Asparagus & Parmagiano Salad $45
Lemon & Rosemary Chicken Spiedini $60
Asparagus, Roasted Pepper & Goat Cheese Lasagna $80
all special menu items served 8-10
Please place orders by Friday morning 5/10
MONDAY & TUESDAY 7AM-5:30PM WEDS, THURS & FRIDAY 7AM-7PM SATURDAY 9AM-4PM CLOSED SUNDAY
26 Concord Crossing Concord, Massachusetts 01742 978 369 2900


I learned about nutrition and vitamins for skin later in life. In my 20’s I was obsessed with fad diets and taking vitamins was not in my regimen. Since I had started eating the right foods and taking vitamins on regular basis I saw my skin improve, felt more energy and experienced my hair and nails grew faster and healthier. I want to share some foods you can eat that contain the vitamins to help improve your health on the inside and help achieve healthy, beautiful glow on the outside. Here’s my vitamin guide for beautiful skin.
Vegetables are high in vitamin A that helps repair your skin and help with acne, reduction of lines and wrinkles. Foods that contain vitamin A are vegetables like carrots, peas, spinach, sweet potatoes, tomatoes, broccoli and kale plus most fruits.
Vitamin B helps with skin, hair and nails, which you can find this vitamin in foods like milk, yogurt, eggs and cheese. Your body absorbs vitamin B when you eat beef, chicken, turkey and green leafy vegetables like Kale , spinach, cabbage and fruits like banana, avocado and raspberries. I personally include at lease 2 or 3 of these food with each meal.
Vitamin C is a vitamin you don’t want to miss. Oranges , grapefruits, tomatoes, and pretty much any citrus fruit you get contain vitamin C. It help the production of collagen and helps with skin elasticity. Specially if you are over 35 like I am you want to get plenty of vitamin C to prevent the breakdown of collagen that causes sageness to the skin. No wonder so many skincare products contain vitamin C.
Cottage cheese is one of the snacks I love and it contains a mineral called selenium which works similar to vitamin E which is an antioxidant that helps to build and maintain a healthy skin tissue.
Avocado is a great source of natural fat that has lots of B- complex vitamins. It’s great for irritated, blotchy or red skin but if you are allergic to this creamy delicious fruit like I am, avoid it at all cost.
This one is my favorite since I love seafood. Omerga-3s and Zinc, they can be found in Salmon and Oysters. Zinc helps your old surface skin to shed while helping new cell to regenerate and grow, giving you a youthful luminous skin. Omega-3 fatty acids helps reduce skin redness and inflammation and also helps with circulation.
Ok this list is getting better and better!
Dark Chocolate is a great antioxidant. I’m talking really dark higher then 75% coco, that way it contains less sugar. Apparently dark chocolate increases the blood flow and keeps your skin from sun damage. I didn’t really need a reason to indulge in some dark chocolate.
Vitamin E I mentioned above that vitamin E is an antioxidant. You can find this essential vitamin that protects your skin from sun damage and free radicals in seeds and nuts. Sunflower seeds dry roasted peanuts, almonds and hazelnuts are a great source of this vitamin. They lock moisture in your skin to prevent it from aging and looking dry.
Remember to keep your body hydrated with plenty of water. Drink at least 8 glasses of water each day to eliminate toxins and to clean out your system.
Do you take vitamins? What’s your favorite vitamin rich foods?
Let us know in the comments!


International Tea Education Institute (ITEI) is present in multiple major cities worldwide with its Accredited Education Centres and has graduates from 13 different countries.
Tea and the hospitality/ Catering industry/ Food Service
The following Certification programs offered by International Tea Education institute (ITEI) include Tea Menus design, Tea and food pairing courses, Tea cocktails, cooking with tea courses, tea trends such as Matcha as a culinary ingredient and more. Open to tea enthusiasts, tea lovers, tea connoissoirs, tea tasters, tea business owners, chefs, pastry chefs, the hospitality / catering industry. Please check the Tea courses section on this website for the following training and certification programs.
NEW: ITEI TEA STEWARD TRAINING. Please check the syllabus under tea Courses
ITEI Green Leaf Award in Teas ITEI Blue Leaf Award in Teas ITEI Yellow Leaf Award in Teas
Become an ITEI Certified Tea Master or an ITEI tea Blending Professional
At International Tea Education Institute (ITEI) our primary mission is to provide various tea certifications and diplomas addressing various segments of interest in the tea industry. Although our tea courses can be conducted entirely online to suit todays busy lifestyles and schedules, some of our tea training programs usually consist of two parts: the initial part dedicated for the hands-on experience is conducted on-site and lasts 3 days, The second part of our tea trainings may be conducted on site but is usually done thrrough tutored periodic online sessions. International Tea Education Institute is the gold standard in tea education and tea careers.
International Tea Education institute (ITEI) is the industry pioneer in developing and offering the most professional Certified Tea blending trainings world-wide with experienced tea blenders and instructors. Tea enthusiasts are welcome in ITEI fun tea blending short duration classes and events.
Special Tea & Chocolate Workshops
Tea & Chocolate, Chemistry, Technology and Techniques
In collaboration with Chocolate Academy and Cocoa-Barry ®, please check the calendar on this website for both french and english classes.
Tea business and ITEI Tea consultants
International Tea Education institute (ITEI) offers a serie of tea business courses including some tea business models for tea rooms, tea shops, tea houses, Online tea businesses, finding the right niche, suppliers, distribution channels, import/ export, marketing, social media and more, ITEI consultants from around the world work hand in hand with our members to help them in launching their new tea business or in revisiting an existing one for better performence and profitability.
International Tea Education (ITEI) and Flexible Diplomas and Certifications
A lot of tea lovers have interest in tea without the desire to become an ITEI Certified Tea Master or an ITEI Certified Tea Blender, or even embracing a tea career; we offer tea certifications and diplomas to tea enthusiasts, career changers, career seekers in a college like environment, both Online and Onsite programs.
Tea Experience/ Tea Appreciation
We offer a serie of short duration tea trainings, seminars, tea tastings and tea blending workshops open to all for fun and world teas discovery. Some of these classes are offered at some community colleges. Please check our calendar for dates and locations.
For those individuals who are unable to participate in any of our on site trainings or perhaps prefer to do their training online, we offer exclusive interactive and tutored Online trainings via SKYPE or Webinars or any other free audio/visual network. The freedom of learning from the comfort of your home or office is possible for most of our courses. Please contact us to discuss the training format that suits your needs!
Tea careers/ Assistance in finding a job in the tea industry
International Tea Education institute (ITEI) offers support, guidance, resumes writing and assistance in job placement in the tea or hospitality industry. ITEI is the gold standard in tea careers and tea education.
Tea Tours In collaboration with World Tea Tours, International Tea Education Institute (ITEI) offers fun and educational tea tours to various tea producing areas world-wide adding layers of tea knowledge and opportunities.
Tea Industry News/ Tea blog
Find the most relevant and breaking tea news from the tea industry. For history lovers, International Tea Education institute (ITEI) is the first Tea School in the world that hired a Tea Historian with wonderful tea history articles in the Tea News section of this website reminding us all that tea is steeped in history.
Tea Events/ Tea Parties/ Corporate Tea Trainings
We offer both private and/or group courses about tea and it's health benefits. Contact us for further details and let us guide you through our endless possibilities of learning about tea, tea tastings, tea parties and any other tea ideas or tea event.
We invite you to contact us to discuss your specific needs and offer you personalized training programs. Please write to us and provide your coordinates as well as details of your interests. One of our faculty members will be delighted to guide you in your important tea career choices as well as discussing your financial plans to achieve your goals in tea.
Please check our various on-site or online tea trainings calendar and join us to gain the level of tea knowledge and expertise you are looking for!
For additional information and to become a member of our Institute, please send us your request by completing the contact form.


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By: Robert Preidt
SOURCE: American Heart Association, news release, March 3, 2010
Researchers reviewed data from 39,765 men in the Health Professionals Follow-up Study and 157,463 women in the Nurses’ Health Study I and II. None of the participants had heart disease or diabetes at the time of the study. During the study, their consumption of brown and white rice was reviewed over a two to four year period.
Out of all the participants there were 10,507 incidents of type 2 diabetes. Researchers found that people who ate five or more servings per week of white rice were 17 percent more likely to develop type 2 diabetes than those who ate less than one serving of white rice per month.
In contrast, people who ate two or more servings of brown rice per week were 11 percent less likely to develop type 2 diabetes than those who ate less than one serving of brown rice per month, the study authors reported.