This dish checks all of F[r]'s food rule boxes..
- Flavored up with healthy fats + gut-healing broth
- Spiced up with a mix from one of our favorite local vendors.
In the Lavin household, this nourishing dinner makes THE BEST Lunch Leftovers.
I've adapted this recipe from Danielle Walker's Against All Grain Cookbook. If you are a cookbook lover, I highly recommend adding it to your library!
Step 1: Gather
[Supplies: Food processor, Blender, Large Casserole dish, Large frying pan, Quality Knife]
- 1.5-2 lbs Cooked Pastured Chicken (e.g. whole rotisserie, boiled, roasted, grilled, pressure cooked, etc.)
- 1 Head of Org. Broccoli
- 1 Head of Org. Cauliflower
- 6-8 Cremini Mushrooms (optional)
- 1 Shallot
- 1/2 or Whole Sweet Onion (adjust amount based on flavor preference)
- 2-4 Garlic Cloves
- 2-3 cups of Raw Cashews
- 1-2 Cups Broth (preferably homemade bone broth or high quality brand like this one.)
- Apple Maple Rub Spice Mix (from Hadaya Spice at the Gardens Green Market) or favorite poultry blend.
- 1/2-1 Lemon
- Sea salt and Pepper (for seasoning in stages)
Step 2: Prep (This recipe is super-easy when you prep in stages ahead of time and refrigerate or freeze the ingredients. Then all you'll have to do is make the sauce and assemble!)
- Dice onions + shallots and mince garlic
- Pulse in the food processor:
- Broccoli + Cauliflower + Chicken + Mushrooms
Step 3: Cook
- Boil water (a few cups) and submerge Cashews for 20-30 min, then drain.
- While cashews are soaking...
- Preheat oven to 375 deg. Fahrenheit
- Grease casserole dish with favorite cooking fat (Grass-fed Ghee or Butter, Palm Shortening, Coconut Oil, or our fave, rendered Bacon Fat)
- Saute Onions, Shallots and Garlic in 1 Tbsp of cooking fat and 1-2 Tbsp of spices (see above list)- 3-5 min
- Add "riced" Broccoli and Cauliflower and cook until slightly soft- 8-10 min
- While veggies are softening...
- Blend Cashews, Broth, Lemon juice and 3-4 Tbsp of Spice Mix to make sauce (taste and add sea salt as needed.)
- Mix shredded chicken into the frying pan and pour the entire mixture into casserole dish
- Pour in sauce, stir and bake, covered, for 20-25 minutes, then broil uncovered for 1-2 minutes
1. Sprinkle Parmesan over the top for a cheesy crust or skip to spare some calories.
2. We LOVE Sriratcha sauce and highly recommend turning up the metabolism-boosting heat with your favorite hot sauce drizzled on top.
Don't forget F[r]'s 3 Step Process to rebuild your metabolism and acheive #ResultsWithLastingPower.
(with satisfying meals + less snacks)
(your fat-burning engine by working out DAILY)
(tightness or pain with fascia massages and self-fascia care)
To get the most MOJO from your time moving, you know where to go for the BEST workouts in town!


This is the best recipe I’ve tried so far. It appears to be low in sugar for my diabetic husband as this makes a very large container full. I added some LSA, diced dates, prunes and sultanas at the end and left it to cool but you can change it around to add chopped apricots, pumpkin seeds and the wide dried coconut. Always keeping in mind the sugar content.
P.S. Homemade granola will taste like burnt popcorn if you overcook it; keep it at a low temperature just for a 8-10 minutes to let it come together. Give a bit of a stir occasionally
Again, go easy on the sweetener to keep the sugar content down. Always avoid white, highly processed sugars and artificial sweeteners–read the labels of the maple syrup and honey and make sure the only ingredients in the bottle are maple syrup (no corn syrup) or honey.
Dried sheets or fresh for 3 layers
If this recipe is too big just halve it. I often cook the day before so it sets & it’s easy to cut into squares. If you want the fat off the mince to come to the surface & go hard in the fridge it’s easy to remove prior to assembling. Great to eat over a couple of days or freeze for another time
In a large saucepan fry diced onions until translucent in colour, add mince and brown. Add garlic either fresh or pre-crushed up to you how much but in this recipe, I use about 1 dessertspoon. Add a small can of tomatoes either plain or the ones that say garlic or basil and oregano, add tomato paste or puree, about ¼ of a cup. Add salt & pepper & herbs 1 tsp each, more later if you need it. Add enough water to cover or a cup of red wine first then water, look for wet consistency. Bring to boil then simmer for about 30 minutes to infuse flavours.
In a large bowl combine cottage & grated cheeses, sour cream and eggs. Grease or spray a large oven proof dish, layer, starting with lasagne sheets, meat then cheese mixture, repeat once or twice with the top being the cheese mixture and sprinkle with cheese topping. Cook 30-40 minutes at 180°C. Rest and serve.
Easy peasy filling:
Coffee Cream, a must or plain:
1. Preheat oven to 180C
2. Grease a 20cm spring tin with pop up bottom.
3. If you have an electric mixed attach the dough hook, if not
You will need to beat this for a while.
4. In bowl, combine flour, sugar, vanilla & salt. Cut butter in small cubes & add to mix.
5. Mix at low speed for a while then add beaten egg while mixing.
6. When dough looks ready, remove and knead by hand to a ball, you will need your flour on the board or bench top
7. When ready put ball I plastic wrap for 20mins in fridge. Take 1/3 of pastry, return it to the fridge as this will be for the pastry lattice work on the top
8. Use plenty of flour if required to roll out the remaining pastry, it can be quite thick, it needs to be large enough for the tin and up the sides, I usually do the bottom and the re roll what I can and squidge it up the sides and join it to the bottom pastry.
9. Lay the pastry over a floured rolling pin, then gently lay it in the greased tin, press gently into the tin, it will break while you do this just patch the rips or holes.
10. The 1/3 set aside can be rolled out into strips so you can lattice it but I just sort of roll it into long pieces and lay it on top in any design when you assemble it later. Put it all back in the fridge for a while
1. Peel the apples, then cut into thick slices (the original recipe says use raw, however I often do pre-cook them as they stay quite firm and the juice comes out if you don’t
2. Place in large bowl with lemon juice, sultanas, brown sugar & cinnamon. Toss to coat all the apples
1. Whip the cream & Sugar together then fold in the cold coffee until all combined and a nice consistency
Put it all together:
1. Take the tin and pastry strips from the fridge.
2. Place the apple mix inside the base.
3. Lay the strips of pastry over the apple filling in a lattice pattern or any pattern you like. You can also lay pieces of the pastry around the outside of the tart to have a tidy edge but you don’t have to.
4. Brush the pastry lattice with egg white and caster sugar.
5. Bake in the oven for about 50mins checking occasionally.
6. Remove and allow to cool. When cool put the base out and you are ready to go.
Give succulent lamb an extra edge
1 leg of lamb or shoulder if you want a cheaper cut but cook the day before to get rid of the fat
1 Tblsp of Smoked garlic salt but garlic salt would do.
1 onion (diced)
Large handful of fresh mint, extra to serve if you like
1 cup of red wine
1 cup of orange juice
1 Tbls brown sugar.
1 Tblsp oil (I use rice bran)
2 whole garlic bulbs (optional)
Steamed Brussels sprouts, to serve but any other veg will do
Rub oil into lamb and smoked garlic salt. Preheat oven to 200C. Mix all the other ingredients together and add to the pan, cover and roast lamb for 30-40 minutes depending on your desired rareness however this is just as good if you slow roast at 150C for 2-3 hours. The last ¼ hour …remove lid to caramelize the skin. (cooking time would depend on the size of the leg and oven). Rest for 5 minutes and serve with reduced sauce from the pan. I add whole garlic to the pan too and then squeeze out the roasted garlic into the gravy. Slice the lamb and serve with steamed Brussels sprouts or other veg you may like.
1 kg Desiree potatoes scrubbed and cut into chunks and par boiled
500 gms pumpkin, peeled and cut into chunks
2 red peppers, seeds removed and thinly sliced
4 tbsp olive oil
1 cup black olives, stones removed
2 cloves garlic crushed
2 tsp finely chopped rosemary
1.2 kg thick fish fillets, e.g. monk fish, hapuka or cod, olive oil, crushed garlic, salt & black pepper for seasoning fish
Preheat oven200 deg C.
Combine all the vegetable ingredients in a large bow and gently toss to combine. Place on a lined baking tray and roast in the oven until tender, approx. 30 minutes. Turn the vegetables over during cooking. Lay the fish on a lined baking tray and brush both sides with the oil/garlic mixture. After the vegetables have had 20 minutes place the fish in the oven. Cook for about 10 minutes until just cooked through. Remove the fish and vegetables from the oven.
5 tbsp olive oil
2 cloves garlic crushed
Pinch of sugar
1/3 cup fresh lemon juice
3 tbsp capers
3 tbsp shredded basil
Salt and freshly ground black pepper
In a bowl combine everything except the lemon juice. Place the juice in a small saucepan and just before serving heat until hot. Pour over the caper mixture.
To serve: Place a serving of vegetables on each plate and top with a fish fillet. Spoon over the dressing and serve.
Preheat oven to 175 degrees C. Place breadcrumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour ½ of the spaghetti sauce into a 150 x 200 cm baking dish. Place chicken over sauce and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.


There’s an old saying: If you’ve got your health, you’ve got everything.
That’s not exactly true. There are a lot of healthy people living in unfortunate circumstances.
But the reverse is certainly true: If you’re in poor health, it’s hard to live a rich life, regardless of the size of your bank account.
There is no genuine wealth without health.
Scientists tell us that good health rests on four pillars: a sensible diet, regular exercise, sufficient sleep and close human connections.
I’ll tackle each of them over the next few columns, starting today with the most important: a healthy diet.
Millions of Americans eat in a way that is literally killing them.
Smoking used to be the leading cause of death in the U.S., but it’s moved to No. 2.
The No. 1 killer, according to the Global Burden of Disease Study, is what we eat.
Smoking kills nearly half a million Americans every year. The standard American diet (SAD) – rich in sugar, refined carbs and processed meats – kills hundreds of thousands more.
The worst part is these deaths are entirely preventable.
Longtime readers know that one of my closest friends is John Mackey, founder and CEO of Whole Foods and author of The Whole Foods Diet: The Lifesaving Plan for Health and Longevity, a book well worth reading.
Over the years, John has taught me a lot about healthy living. But I’ve also learned a lot from his go-to guy on nutrition, Dr. Michael Greger.
Greger, a physician and internationally recognized nutrition expert, is the author of How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease.
Has he discovered the secret of immortality? No.
But Greger has made it his mission to help Americans prevent, treat and even reverse 15 leading causes of death.
Those are heart disease, lung diseases, brain diseases, digestive cancers, infections, diabetes, high blood pressure, liver diseases, blood cancers, kidney disease, breast cancer, suicidal depression, prostate cancer, Parkinson’s disease and iatrogenic causes.
(Iatrogenic means “caused by diagnosis or treatment by a physician.” Medical errors are the third-leading cause of death in this country.)
Greger argues that these deaths are preventable because they are related, at least in part, to how we eat.
Some folks believe that premature death is just a matter of bad luck or bad genes. Not so. The evidence shows that only 10% to 20% of the risk of these diseases is related to genetics. Most of the rest is due to a poor diet.
Unfortunately, most people don’t get the advice they need on this important topic from their doctor.
Only a quarter of medical schools offer a single course in nutrition. And 6 out of 7 graduating doctors recently surveyed felt they were not adequately trained to counsel patients about their diets.
When it comes to the profound connection between diet and disease, most of us are on our own.
So let’s start with the basics…
Four simple, healthy lifestyle factors have a strong impact on the prevention of chronic diseases. They are…
- Not smoking
- Not being obese
- Exercising at least a half-hour a day
- Eating a healthy diet.
If you can check off all four, Greger says you’ve reduced your cancer risk by more than a third, your risk of stroke by 50%, your risk of a heart attack by 80% and your risk of developing diabetes by 90%.
The first three lifestyle factors are straightforward. But healthy eating is a contentious subject. Even nutrition experts disagree on what constitutes the optimal human diet.
However, there is a broad consensus about one thing: You need to maximize your intake of whole plant foods – primarily fruits and vegetables – and minimize your intake of processed junk.
To increase your chances of spending more time with your grandkids and great-grandkids, consider heeding Greger’s Daily Dozen. He recommends that every day you consume…
- Three servings of beans. The most comprehensive analysis of diet and cancer ever performed – a review of more than a half-million studies – was published in 2007 by the American Institute for Cancer Research. One summary recommendation was to eat whole grains and/or beans (legumes) with every meal. Not every week or every day. Every meal.
- Two servings of greens. Those may include kale, arugula, sorrel, spinach, Swiss chard, mustard greens or turnip greens. Dark green leafy vegetables are the healthiest foods on the planet, offering the highest nutrient density per calorie.
- Two servings of other vegetables, including asparagus, artichokes, beets, carrots, peppers, corn, onions, potatoes, snap peas, squash, tomatoes or zucchini. A wide diversity of vegetables provides you with the greatest health benefits.
- At least one serving of berries. Strawberries, blueberries and blackberries are the healthiest fruits – and loaded with anti-aging, anti-cancer antioxidants.
- Three servings a day of other fruits: oranges, apricots, bananas, grapefruit, peaches, pears, pomegranates, mangoes, etc. (Greger says people who claim they don’t have time to eat healthfully have never met an apple.)
- One tablespoon of ground flaxseed. You can sprinkle it on yogurt, salads, whatever. Flaxseed averages 100 times more lignans than any other food and may even reduce tumor-proliferation rates.
- Three servings of whole grains. These include brown or wild rice, barley, oats (or oatmeal), quinoa, millet, rye, whole-wheat pasta and popcorn.
- At least one serving of cruciferous vegetables: broccoli, cabbage, collards, kale or Brussels sprouts. Greger calls this the single most important change you can make to your diet. Cruciferous vegetables may cut the risk of cancer progression by 50%.
- One serving of nuts or seeds, including almonds, Brazil nuts, cashews, chia seeds, macadamia nuts, pecans, pistachios, pumpkin seeds, sunflower seeds and walnuts. No food is more highly correlated with human longevity than nuts.
- One-quarter teaspoon of ground turmeric. Research shows that curcumin – the bright yellow chemical found in turmeric – may play a role in preventing lung disease, brain disease and a variety of cancers, including multiple myeloma, colon cancer and pancreatic cancer. Greger calls turmeric the closest thing he knows to “a magic pill.”
- Five glasses of water. You can get some of that through coffee or – better still – green tea.
- One serving of exercise, ideally either 45 minutes of vigorous exercise (like running) or 90 minutes of moderate exercise (like brisk walking). In addition to helping you maintain a healthy body weight, exercise can ward off mild cognitive decline, boost your immune system, prevent high blood pressure, bolster your memory, enhance your mood and improve your sleep quality.
This checklist may seem overly prescriptive for some. But too many Americans eat like the future doesn’t matter.
Warren Buffett is one of them. He has battled prostate cancer and other health issues. Yet his beloved hamburgers and Dairy Queen sundaes are loaded with fat. His daily Cokes are chock-full of high fructose corn syrup, a substance linked to more health problems than sugar. And he insisted at a Berkshire Hathaway shareholder meeting that there is no evidence broccoli would help him live to 100.
He might visit NutritionFacts.org, Greger’s informative, entertaining and commercial-free website offering the latest nutritional science.
Greger scours the world’s scientific literature to uncover the evidence-based diet that best prevents – and even reverses – the leading causes of death and disability.
No one need eat like a saint or obsess over his or her food choices. That’s not necessary. Your health is not determined by a particular treat or a special occasion. It’s about how you eat day in and day out.
There are hundreds of diets out there, of course, each claiming to be the best. So why use Greger’s approach?
He answers that vital question in How Not to Die:
Anytime anyone tries to sell you on some new diet, ask just one simple question: “Has it been proven to reverse heart disease?”… If it hasn’t, why would you even consider it?
If that’s all a whole-food, plant-based diet could do – reverse our No. 1 killer – then shouldn’t that be the default position until proven otherwise?
And the fact that it can also be effective in preventing, treating and arresting other leading killers would seem to make the case for eating this way overwhelming.
It’s never too early – or too late – to start eating healthier.
It’s a matter of life… or premature death.
Click here to watch Alex’s latest video update.


3D Printing of Food for People with Swallowing Difficulties
Dysphagia affects many people worldwide. Modifying foods to standard consistencies, and manual design and assembly of foods for the daily requirements of people with dysphagia is challenging. People with dysphagia may develop a dislike for pureed foods due to the unattractiveness of the appearance of the foods, the lack of variety in daily meals, and the diluted taste of meals. Three-dimensional (3D) food printing is emerging as a method for making foods for people with special mealtime needs. Very few efforts have been made to apply 3D food printing to improving the lives of people with special mealtime needs such as those with dysphagia. This paper presents the design and 3D printing of visually appetizing pureed foods for people with dysphagia with high consistency and repeatability. A tuna fish involving pureed tuna (protein), pureed pumpkin (fruit), and pureed beetroot (vegetable) is designed and then 3D printed. The steps involved in the design of tuna fish, preparation of purees, and printing of tuna fish are described. The obtained results are presented, and the findings of this research work are discussed.


You don’t have to be a chef to want an amazing oven. Whether you’re a long time cook, or freshly inspired by watching too much Food Network, you need the appliance to match your need and your personality. Keep in mind these suggestions when considering your next kitchen purchase.
Consider a Double Oven
This may seem completely obvious to those who have one, and completely unnecessary to those who never have, but double ovens make a world of difference in the kitchen. You may initially think that it will only be needed on Thanksgiving, but you’ll quickly realize the convenience of being able to cook two things at different temperatures at the same time. One oven is typically larger, to accommodate things like a roast, while the other is smaller, for your cupcakes and pies. And if you only need to heat a small item, you’ll save energy by only using the smaller oven.
Although not a new feature, convection heating is still an important asset. With the temperature being circulated by fans, the oven maintains a steady heat throughout. Also, be on the looking in the future for Trivection technology. This combines convection, microwave, and thermal heating for a super powered, faster cooking, energy saving device that’s sure to become popular.
It may have been designed for certain religious groups, but Sabbath mode comes in handy for just about anyone. This additional option on your oven keeps food warming for long periods of time. It’s like a warming oven in restaurants. If a family member is running late for dinner, you can keep the food warm without drying out. It’s a great consideration especially for families with crazy schedules.
This may be something you don’t even think about, as most ovens have glass doors now. But, if you have an interest in retro style ovens, you may want to consider what you’re missing. A glass door means less opening the oven to peek- which means less energy wasted and more even temperatures. Concerned about keeping the glass clean? Check out this tutorial for door cleaning.
Timers and Delay Start Features
Again, these common sense features may be overlooked until you realize how much you miss them. Timers on the oven make it more convenient to remember to set a timer, and delay start means you can get your dinner started even when you’re busy with something else.
With the variety in oven choices currently, it’s important to remember the basics when it comes to making that choice. Keep in mind the functions you need before making a choice solely on fashion. With the great selection out there now, you’ll be able to find the perfect combination to inspire your way to culinary greatness!


The Edible Plant Project (EPP) is a volunteer-based, 501c3 nonprofit organization working to promote edible landscaping and local food abundance in North Central FL. The goal of the EPP is to create positive alternatives to the unsustainable food system in this country.
2nd Wednesdays, 3-7 pm, at the Union St. Farmers’ Market booth in Downtown Gainesville. Edible plants, seeds, fruits & more. Most plants are well suited for area and easy to care for. 111 E. University Avenue
Beyond spreading the germplasm of plant varieties, we spread information. Most adoptions come with a comprehensive care sheet.
Subscribe to our Facebook or Yahoo Groups for other opportunities.
Our nursery is nestled on two organic family farms: Crazy Woman and Siembra. We maintain our nursery for hardy native and exotic vegetables, teas, fruit and nut trees, and our seed bank. We share these with community (either through work trade, barter, or adoption) and welcome your help do so!
Rather than food produced with massive fossil fuel usage in agriculture and transport, with large scale erosion and fertilizer and pesticide run-off, people could be eating food grown locally in yards and landscapes, with little environmental impact or fossil fuel consumption. Rather than food being a packaged, processed commodity, trucked in and purchased at the store, food would once again be something that connects people with nature, with the seasonal cycles of life. Once people realize how easy it is to grow food, there will be many opportunities for giving and sharing the abundance. We invite you to plant fruit trees, and grow and harvest local food to help make Gainesville a beautiful, sustainable place to live.
We offer free workshops and volunteer work trade at our nursery. Plant propagation (making new plants) & site maintenance.
CONTACT PAGE, CALENDAR links & SOCIAL GROUPS FOR UPDATES
Volunteer or adopt plants in our urban east-side nursery, nestled on a nature preserve and family-run organic farm. (Sundays* 2-6 pm). New leaders always welcome to help expand hours
We save our locally-adapted, non-hybrid vegetable varieties year to year. Look for our catalog and seed packets at our market booth or at the Citizens Co-Op. Every year we improve the crop by selecting seed from the plants which do the best. By sharing and distributing seed, we are largely independent from the seed companies and their nationally-marketed hybrid varieties that often require chemical fertilizers and pesticides for good production. No GMOs here! We also partner and share with Grow Gainesville’s Seed Library. See their site for seed saving tips.


Charcuterie, Baked Goods, Specialty Foods, Catering
We offer Private Event as well as Corporate Breakfast & Lunch Catering.
For Private Events we prefer to work directly with our clients to design menus specific to their theme. Please call us and speak with the chefs for a personalized experience.
For Corporate Catering menus and pricing please click the link below.
Our wildly popular culinary classes fill quickly. December's class is full, but we still have room in our January 20th class. Call 941.210.3535 to reserve your spot. We also do private group classes, one on one, couples and family progressive culinary training.


Today’s walk was lovely, a perfect mixture of sunshine and coldness. We are approaching my favourite season as well. I love the colours of Spring.
Once Charlie was down for his afternoon nap, I went in to the kitchen and whipped up some delicious, dairy-free banana nut muffins (an Annabel Karmel recipe). I made 12 muffins. Perfect for breakfasts this week, and a lovely little snack with a coffee.
Banana Nut Muffins:
- 2 eggs
- 120ml maple syrup
- 120ml sunflower oil
- 85g peanut butter
- 150g banana (ripe)
- 200g self raising flower
- 50g caster sugar
- 1 tsp baking powder
- 50g sultanas
- Beat the eggs, syrup, oil together in a bowl.
- Mush together the banana and peanut butter, then add to the syrup/oil mixture.
- In a large bowl, pour the flour, sugar, baking powder and sultanas.
- Add the wet mixture and mix with a handheld mixer for 1 minute.
- Spoon in to 12 cases in a muffin tin.
- Bake in the oven at 160c for 20-25 minutes.


I got busy and made three different soups tonight to go with the big batch of rice I made yesterday. I also wanted to be sure that Sweetie would have ‘leftovers’ for the rest of the weekend and to take to work on Monday.
If we had a bigger refridgerator, I’d do the weekend making up meals ahead, but there is no way with the two of us we could get it all eaten. And I’m not real sure it’s a good idea to be freezing the Thai food. While I’m sure it is entirely freezable, we are enjoying the taste of it cooked fresh with fresh ingredients. How does tofu freeze up after it’s been cooked anyway? I suppose it does, but I’m not ready to find out yet.
And that is not all I made tonight. I made up another big batch of granola – the 5 cups of rolled oats recipe so we have our granola now for another week. For the granola, I combine two recipes, mixing and matching the ingredients as the mood strikes me and based on the ingredients we have on hand. Right now, we have a lot of ingredients for granola, so we are getting the ‘deluxe’ model.
Oh, remember the story of the Eggplant? Well, Sweetie can’t say anything to me about another eggplant going to waste cause I cooked it up tonight – using a recipe called Eggplant Chips. They were quite tasty, not really chips, too soft but very tasty.
I talked to both my daughters this weekend. Daughter 1 – the Vegan Daughter has been doing some creative work with her blog, Veganville, and figured out how to have a 3 column blog, using Blogger. I want one too. She gave me the link for the tutorial and I made an ‘experimental’ blog to play around with and sure enough got it into 3 columns.
Daughter 2 – and she told me she has weekly cooking classes with some other women who are teaching each other how to cook ‘ethnic’ cuisines. Daughter 2 is learning how to cook Japanese and Phillipine foods. I was excited to learn that and asked her if she would blog her newly learned recipes. She said she would, so I am looking forward to seeing what she does with her newly learned skills. I figure with both daughters trying new foods and recipes and giving them ratings, then I can just borrow from their experience. And when they want to borrow from my experience, well, they can find recipes at this blog. Why do I keep saying that this is not a recipe/cooking blog when so far that is the majority of what I have put on this blog? Well, because right now I’m in the fever pitch of our project of converting to vegetarian, so that is where a lot of my attention is going right now.
Last night I made Suki Yaki (Japanese). I really enjoy suki yaki – it’s one of my favorite Japanese meals. The recipe I used last night though left something to be desired. Either it was me, the chef, or the recipe, but that was not one of the better suki yaki meals I’ve had, either that I’ve prepared or on those rare occasions when we eat out. I’m not going to include the recipe here as I won’t likely use it again. Maybe there wasn’t enough sake in the liquid mixture – maybe too much daikon radish. I know I like to add extra ingredients like bamboo shoots, water chestnuts, mushrooms, bean sprouts, even if the recipe doesn’t call for them.
Okay, so Sweetie tried all three soups tonight. How clever he is and you can see that in the photo. He found one of our old compartmentalized lunch containers, and it worked so handily for him to try one of each of the three soups. It looked so pretty, I made him wait while I took a photo. I sampled each of the soups and rather knew what I thought, so it was interesting to hear his ratings of the three soups.
2-1/4 cups soup base (1395 mg sodium)
1/2 cup (125 g) canned crushe’d pineapple, unsweetened
7/8 cups (212 g) canned diced tomatoes (385 mg sodium)
1 lb (454 g) tofu, bite sized pieces fried
1-1/8 cups (267 g) water
1-3/4 cups (210 g) diced Vietnamese celery (regular celery also works)
1-1/2 tablespoon (24 g) soy sauce (1140 mg sodium)
1. Fry the tofu.
2. Place the: soup base, pineapple, tomatoes, tofu and water in a pot. Simmer, covered, for 10 minutes.
3. Add the celery and soy sauce. Bring to a simmer. Turn off burner.
We usually eat this soup with rice. Serves: 6 Preparation time: 45 minutes
(We both really like this soup. It has a sweet but tangy taste to it. These are not ingredients I would have likely thought to mix. But now that I think of it, tomatoes and pineapple do go on pizza, so maybe they are compatible. I used a vegetable broth soup base. A thank you shout out to Kyo for providing the recipe at VegWeb.com)
1 can coconut milk
1 tablespoon Thai red curry paste
2 small or 1 big sweet potato cubed
1 chopped onion
2 cloves garlic, chopped
any other root vegetables, chopped
soy or vegan fish sauce (to taste)
2 cups uncooked sticky rice (also called sweet or glutinous rice)
This is a super easy and super yummy recipe.
Warm up some cooking oil in a pot, cook onion until softened. Add garlic and curry and stir for 2 minutes. Throw in the rest of the vegetables and stir until coated. Add the coconut milk and simmer for about 20 minutes, until the vegetables are cooked to your liking. I like my vegetables really soft so I cook them for a long time. Season with soy/vegan fish sauce.
Serve with rice.
The rice should be rinsed and soaked for at least an hour before cooking. Boil a pot/wok with some water, just enough that it won’t touch the bamboo steamer. Place the rice in a cheesecloth, or on top of some lettuce leaves so they don’t fall through the steamer. Place the steamer in the wok/on the pot and steam for about 10 minutes. If you don’t own a bamboo steamer, get one. Just for the rice, it’s worth it!
Serves: 4 Preparation time: 30 minutes
(We gave this one a thumbs up. It’s got that very Thai taste to it with using the red curry paste. Using the curry paste together with the sweet taste of the coconut milk was something new for us. And using in combination with sweet potato. I would make this recipe again. Although, I really prefer the taste of sweet potatoes cooked in more Western style, so while I would make this recipe again, I would more likely make another of the Thai with noodles recipes before I would this one. Only because I would use sweet potatoes in a different way. Sweetie liked the soup – gave it a thumbs up )
2 tablespoons olive oil
1 cup chopped red onion
2 cloves garlic, minced
6 cups water
1 1/2 cups dried red lentils, rinsed and sorted
2 large or 3 medium sweet potatoes, peeled and diced
1 teaspoon grated fresh ginger
2 teaspoons good-quality curry powder, more or less to taste
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
6 to 8 ounces Swiss chard or spinach
juice of 1 lemon or lime
salt to taste
Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Serve with Chapatis or a store-bought flatbread.
Heat the oil in a soup pot. Add the onion and garlic and saute over medium heat until golden, about 10 minutes. Add the water, followed by the lentils, sweet potatoes, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the lentils are mushy and the potatoes are done, about 20 to 25 minutes.
Meanwhile, wash the greens, remove stems and midribs, then slice into narrow shreds. Stir into the soup along with the lemon juice. If the soup is too thick, adjust the consistency with a small amount of water.
Continue to simmer gently until the greens are just done, about 5 minutes for spinach and 10 to 15 minutes for chard. Season with salt. Serve at once, or if time allows, let the soup stand off the heat for an hour or two. Heat through before serving.
(We didn’t care much for this one. It was not a Thai recipe. It was from a vegetarian recipe and while it was hardy enough, flavorful enough, it has the ‘vegetarian’ food quality to it. I’m just not ready to adjust my palette yet to what I consider to be somewhat bland tasting vegetarian recipes. It was a nice touch using sweet potato, and the lemon spiced up the flavor, but I’m not that fond of lentils, so it’s hard to get around the fact that the soup has the taste of lentils. I would not likely use the recipe again, but I might in those early winter months. Sweetie didn’t care much for the taste either).
Very Easy and Addictive Eggplant “Chips”
1 good eggplant, preferably organic
1-2 tablespoons olive oil (**less works fine too)
tamari to taste (about 1-2 tablespoons)
granulated garlic, to taste (about 1/2 teaspoon)
This recipe is ridiculously easy, but I practically make a meal out of it every week. Everyone else seems to love it, too.
Preheat oven to 400 degrees Fahrenheit.
Pour the olive oil on the cookie sheet, along with the tamari and garlic. Swoosh the cookie sheet around to mix.
Slice eggplant into about 1/4″ thick rounds. Place eggplant slices on cookie sheet. Turn each slice over to coat both sides. Bake for about 10 minutes on each side. (Turn over when browned on the bottom). They are done when they look caramelized on each side.
I pretty much eat this all to myself, along with a salad and maybe some bread or something. I am not sure why I love them so much, but I hope you will too!!
**For a lower fat version, you can just use a teaspoon or so of oil, and make up the rest of the liquid with a veggie broth. This works fine too. OR, you can use an oil spray and coat each side that way. (I have a reusable Misto sprayer that I refill with olive oil). Serves: 1 (if you are me) Preparation time: 5 minutes, plus bake time
( Have to give a thanks shout out to quintess for sharing this recipe. It wa good, very tasty and I will gladly make it again. Nifty use for eggplant and it baked up quickly. I don’t know if I followed the recipe correctly in baking it, because what I got was not crunchy chips, but they were cooked and tasty. So woo hoo for this recipe, great snack and one I can eat all by myself whenever I want. Since I just love the shape and color of eggplant, I can pick one up at the grocery store any time now and know exactly what I want to do with it!)


The Quest for the 7 Kingdoms
The Quest for the 7 Kingdoms is the first children’s entertainment brand in the world developed exclusively to promote healthy eating in a positive creative environment so that kids associate good feelings with healthy food. Destined for an audience from 4 to 10 year-old children, it was produced in 2013 and aired in 47 countries, including on Hulu in the USA, Disney Channel in Spain, RPT2 in Portugal and SBT in Brazil.
The series is also well known in Portugal for its partnership with fast-food chain McDonald’s through the creation of the “Nutri Ventures Happy Meal promotion”, aiming at choosing fruit and vegetable in their meals rather than other ingredients. The promotion was a huge success and McDonald’s is considering spreading the concept in other countries.
52 x 22′
English – Spanish – Portuguese – Arabic


Famous Since 1971
In 1971 Jim Moore decided he’d open a little chicken shack off NE 23rd in Nicoma Park, OK. Many years later after perfecting his golden fried chicken Jim decided to retire and go fishin’. The restaurant changed hands over the next 10 years or so with no one ever really recapturing that great fried chicken that Jim’s guests were used to. In the early part of 2014 Brent Swadley and landowner Bobby and Verna Kolar came to an agreement to remodel Jim’s Famous Chicken and reclaim that great tasting chicken. The Swadley Family put their special southern comfort feel to the building and menu. Unlike those that came before them they invited the Moore Family back to teach them all about Fried Chicken. In November of 2014 the doors opened to rave reviews. Nicoma Park and the surrounding towns had their chicken back! Â We hope that you will come in and try some of our Famous Chicken or come through the drive thru and get some to take home. We know you’ll love it and Jim guarantee’s it!!!


Shakeology Nutrition Facts, Weird Ingredients Real Results?
Last Updated: September 23, 2016
Shakeology is simply a meal replacement/protein shake. Like any protein shake it has plenty of amino acids and whey protein isolate, the gold standard of whey proteins.
However, what separates it from the other protein shakes or meal replacements is the prebiotics, probiotics, digestive enzymes, antioxidants, adaptagens, phytonutrients, and other nutrients in every serving.
What Is A Prebiotic And A Protbiotic?
These are substances which basically help the digestive process and enhance your body’s absorption of nutrients from food. One of the things I noticed when I first started Shakeology is how I had little to no stomach discomfort. I’ve taken a lot of different protein powders and meal replacements in my life and they’ve ALL given me stomach problems. Some worse than others, but they’ve all given me problems to some extent…
Shakeology has never given me stomach discomfort.
So what’s the difference between a prebiotic and a probiotic?
We’re all familiar with probiotics as they’ve gained a lot of popularity within the past 10 years. Probiotic supplement commercials are becoming very popular and I see them all the time. These commercials promote probiotic pills, yet you can eat common foods like yogurt and other dairy products that contain probiotics on a regular basis.
Probiotics are the “good” bacteria that lives in your gut. There are thousands of various kinds of healthy bacteria that live in our gastrointestinal system, yet we need the “good” bacteria to overwhelm the bad bacteria if we want a healthy digestive system.
Prebiotics are basically the precursors to probiotics. Consider them the fertilizer that helps probiotics grow. They are more durable as they pass through the GI system, and are proven to have medical benefits. Click on the image below for a more detailed graph that shows the difference between the two. Image is adapted from prebiotin.com, a website promoting a prebiotic supplement…
So WHAT Is An Adaptogen?
One of the many features Beachbody uses to promote Shakeology is that it contains “adaptogens”. Adaptogens are simply herbs that have an anti-stress affect on the body. We all know that stress can have adverse affects on our bodies such as weight gain, anxiety, fatigue, and weakened immune systems. However, rather than go to the doctor and get an anti-anxiety prescription, many homeopaths and alternative medicine praticioners are promoting herbs or herbal supplments that contain adaptogens.
Similar to how antioxidants help the body fight cancer causing substances, adaptogens help the body fight stress. Here’s a list of herbs considered adaptogens…
- Holy Basil
- Astragalus Root
- Licorice Root
- Cordycep Mushrooms
Click on the images to enlarge. Images adapted from draxe.com
Fortunately, the people at Beachbody have combined the strong adaptogen properties from these herbs into a simple, tasty, and nutritious drink in Shakeology. So rather than try and find these individual herbs or individual supplements and incorporate them in your diet, you can take Shakeology and get on with your day with a simple shake.
There is a technical/chemical component to describing antioxidants, but in short, they are substances that may prevent or delay cell damage. Why is this important? Preventing cell damage not only helps strengthen your immune system and fight diseases, but is a crucial part of cancer prevention.
Some of the most powerful foods that contain antioxidants are goji berries, blueberries, dark chocolate, pecans, artichokes, kidney beans, and cranberries. Similar to adaptogens, you can try and incorporate as many of those as you can into your diet on a regular basis, but if you drink Shakeology, one simple shake each day will simplify this for you.
Phytonutrients are also abundant in this meal replacement. Phytonutrients are plant based nutrients that have similar properties as adaptogens, antioxidants, and prebiotics. We always hear about how we nned to incorporate more vegetables in our diet. Well, the reason is that vegetables are a great source of phytonutrients. Fruits, vegetables, nuts, tea, spices, and whole grains contain an abundance of these nutrients.
There are a number of benefits to phytonutrients. They are a great source of antioxidants, and provide anti-inflammatory benefits, they enhance immunity, and help to rid the body of carcinogens. Again, easily acquired in one serving of Shakeology daily.
Chia is another ingredient in Shakeology. Chia seeds come from the plant salvia hispanica and offer some great health benefits. They contain a large amount of fiber, antioxidants, protein, and omega 3 fatty acids. Fortunatley, chia seeds are easy to use. Most people add them to yogurt, cereal, vegetables, and rice. However, once again, you can receive a convenient daily dose with a serving of Shakeology each day.
Flax is another awesome ingredient in Shakeology. Similar to chia and phytonutrients, flax will give you antioxidants, fiber, omega 3 fatty acids, and much more, including possibly lowering cholerterol. Many people will purchase flax seeds and grind them to put them in foods and smoothies. But, why do this when you can get the flax intake you need with a simple drink of Shakeology every day. I’m starting to sound like a broken record, but I’m sure you’re beginning to see my point…this supplement contains all the nutrients, vitamins, and antioxidants you’ll ever need. So rather than get these individually (who really wants to grind flax seeds every day?) just drink it!
Quinoa was so 2015. It seems every few years a new healthy food goes viral and people go crazy for it. 2008 was pomegranate, in 2009 it was acai, 2015 was quinoa, and 2016 is kale. Quinoa is another great, healthy food incorporated into Shakeology. Wikipedia says quinoa is a member of the goosefoot genus and is a grain crop. Oooookkaaay.
More important than its origin is what it can do for you. Most people familiar with quinoa will find its similar to rice when cooking, but thats where the similarities end. It is more of a grain, like cereal but much more nutritious. Similar to the other Shakeology ingredients listed above, it has strong antioxidant and phytonutrient properties. Despite being a grain, quinoa provides a large amount of protein in the form of lysine and isoleucine. Furthermore, it will give you healthy fat in the form of oleic acid, a “heart healthy” healthy fat.
Acai is a grapelike berry produced from the acai palm tree. Acai was really popular in 2009 and became a new favorite among those looking for something healthy and tasty to eat. Its popularity grew due to its strong antioxidant properties and sweet taste. Most berries, like blueberries, blackberries, and cranberries contain a large amount of antioxidants and acai should be in the same group. However, its difficult to find genuine acai berries in the supermarket like you would those other berries. Fortunately there are a ton of acai berry supplements, pills, chews, and many other alternatives that provide the powerful antioxidant properties in a convenient form.
In fact, the antioxidant properties of acai berries are said to be the most powerful of all fruits and vegetables. Acai berries have been known to prevent obesity, inflammation, arthritis, erectile dysfunction, allergies, and even neurological disorders. Again, a simple drink of Shakeology each day will provide the powerful antioxidant acai properties you need.
This unique sounding name is actually a lime-sized, red/purple fruit with a delicious and healthy yellow pulp inside.
Similar to all the other ingredients, camu-camu has strong antioxidant properties, but it also has the most vitamin C than any other food in the world. It provides anti-inflammatory benefits, strengthens the immune system, and regulates neurological function. A powerful addition to shakeology ingredients, camu-camu is an unheard of, yet very beneficial ingredient.
Here are some more Shakeology nutrition facts. In fact, this chart not only shows you how beneficial Shakeology is, but how it compares to other popular supplements and Shakeology substitutes.
Click The Image Below For An Enlarged View…
You’ll read it many times on this site, but the reason Shakeology is superior to other meal replacements, protein shakes, and diets is because it’s all natural. If you take a quick look at the ingredients in this stuff, you’ll see a short list of natural ingredients.
Take a quick look at the ingredients in any other protein shake and you’ll see a LONG list of unnatural chemicals. Things like Acesulfame, Potassium Sorbate, Red-40, Yellow 5, Propylene Glycol, and many more. Sure, these supplements have a lot of protein and other nutrients, but do you really want to eat chemicals, when there’s a natural alternative that gives the same results without stomach discomfort. Ahhhh, no brainer there.
The Main Difference Between Shakeology And Alternatives
The most common question I’m asked is “I love Shakeology, but the price it too much for me. Is there a cheaper alternative?” There are alternatives, and you can check out my page dedicated to those supplements, but the problem with those substitutes is significant.
The alternatives to Shakeology are all natural protein powders and meal replacement. Things like plant protein-based supplements that are all natural and vegan. That’s great, but the main difference between these supplements and Shakeology is the ingredients listed above. There are no antioxidants, no phytonutrients, no adaptogens in these products. Yes, this is an expensive supplement. It retails for $130 (with optional discounts), but no other supplement gives you real ingredients like camu-camu, with its powerful vitamin C. No other supplement provides the antioxidant benefits of acai. No other supplement gives you the benefits of chia, flax, and quinoa. These are truly unique ingredients that not only have tremendous benefits, but are easily packaged in a bag and accessible for your enjoyment once a day.
The nutrition facts don’t lie. Shakeology is just a great supplement. Its natural ingredients allow for better absorption of nutrients, less stomach discomfort, and an overall boost to your system. You’ll feel better and get in shape faster if you make it a regular part of your diet.
The problem many people have with this protein powder is its price. Trust me, I understand, and I won’t preach and tell you Shakeology will help you lose 30 lbs. in 7 days and justify its price. It won’t.
However if its too expensive and the Shakeology nutrition facts don’t justify its price to you, you may want a cheaper alternative. It may be worth looking into a shakeology substitute.


Best Vegetables for Container Gardening
Containers require more regular watering than in ground gardens. In hot and dry climate, self-watering planters with built-in reservoirs are good choices.
When in doubt, choose larger containers 12 inches or deeper. Bigger pots also hold more soil, so the plants don’t dry out as quickly between watering.
Now let’s look at some easy and best veggies to grow in your container garden!
Lettuce is one of the easiest vegetables to grow. Check out our 16 favorites here.Most varieties of lettuce grow easily in pots. Because lettuce have shallow roots, the best containers are wide and shallow, 6-8 inches deep is often enough. You can either direct sow your lettuce seeds in the pots or transplant seedlings into bigger pots.
Tomatoes are most popular vegetables for container gardening. The compact bush or determinate tomato varieties, grow especially well in pots or grow bags from 5 gallon to 20 gallon in size. Indeterminate tomato varieties grow larger and do better in large pots 20 gallon or bigger. Source
In recent years, micro dwarf tomatoes are becoming quite popular. They can be quite productive even in small 1 gallon pots indoors and outdoors. As the smallest of tomato plants, micro tomatoes can be grown indoors or out, and are great for windowsill, balcony or patio gardening.
Onion containers should have at least 10 inches of soil depth. Each onion needs about 4 inches of space to grow. You can plant multiple onions in a 5 gallon bucket or even a plastic tub.
We also love to grow onion scraps from grocery store onions. You can use the green shoots as scallions. Sometimes they will even grow into multiple heads of onions. Tutorial on how to grow onion scraps here!
Eggplant loves lots of sunlight and heat. Choose the hottest location, and a large pot at least 15 gallon in size. Keep soil moist but not soggy.
When growing zucchini in pots, bush types such as ‘Astia’ and ‘Bush Baby’ are especially great for container planting. Via Growing North
You can plant zucchini in 5 gallon or larger pots. Zucchini plants love moist soil and hot sun, so keep them well watered. Fertilizers formulated for other fruiting vegetables like tomatoes and peppers are good for zucchini plants.


Pink Lady® food photographer of the year
Welcome to a celebration of food photography at its best and most inspiring. Good food is part of every special occasion and a great meal or a snack can make any day better.
Pink Lady® Food Photographer of the Year is inspired by all the beautiful food photography we see out there all the time. From eye-catching advertising hoardings, to sumptuous editorial features, from tempting food packaging to daily blogs. We are looking for professional and amateur photographers in our search for all the best pictures of the wonderfully varied subject of food.
There are 16 different categories to choose from, below are just a few, to see them all visit the Pink Lady® Food Photographer of the Year website.
Food For The Family
We are seeking images showing families eating in an everyday context, anywhere in the world. Whether at home or out, at breakfast or TV supper.
Bring Home The Harvest
We want to see images of gathering in food. Whether hunting, shooting, cropping lettuce in a vegetable garden, cutting guava or even shopping in a supermarket.
Cream Of The Crop
We want to see the very best product shots, from muddy bunches of carrots to a bowl of rice or coffee beans, to a side of beef or a gleaming platter of fresh fish.
We are proud to say that there’s even a category dedicated to our distinctive apples. With our Pink Lady® Apple a Day category, we are looking for the most beautiful, inspiring, appealing and creative photographs of Pink Lady® apples.
To judge the photographs we have a panel of well-respected experts from Jay Rayner, writer and journalist to Michel Roux Jnr, chef and TV personality.
To find out more including images from the last few years and more information on the full judging panel, visit pinkladyfoodphotographeroftheyear.com


Papa Garden Mobile App (User Interfaces)
Papa’Garden Mobile App
If you are looking for an app in which you can find information on organic vegetables, use Papa’s Garden. True to its name, while using the app, you will step into a garden filled with fresh organic and green food, with bright images and crisp graphics. Information on organic vegetables, news about the food, cooking tips and hints, where to buy fresh food, Papa’s Garden has all of them. Flat language design reconciles with rich content, you will be satisfied. Fresh all the time!
Include 27 PSD file screen.
• 05_Signup_Step 1.psd
• 06_Sign in.psd
• 11_My Favorites.psd
• 13_Food Market-Vegetable.psd
• 14_Food Market-Fruit.psd
• 15_Food Market-seafood.psd
• 18_Check out.psd
• 19_Kitchen breakfast.psd
• 20_Kitchen Lunch.psd
• 21_Kitchen breakfast list1.psd
• 22_Kitchen breakfast list.psd
• 23_Kitchen breakfast _tips Detail.psd
• 24_Kitchen breakfast _tips Detail2.psd
• 25_Kitchen breakfast _tips Gallery.psd
• 26_Kitchen breakfast _Step by step.psd
• 27_Kitchen breakfast _Video.psd
Free google font: Poppins, Playfair Display
Image stock: thestocks.im
NOTE: All images a just used for preview purpose only and not included in the PSD files.


Dinner time is one of my favorite parts of having a family. As the years go by it gets harder and harder to carve out time for family dinner. For that reason, my favorite Sunday dinner is any one that finds my whole family around the table.
Of course, that's not what this Ten on Tuesday is about. I'm pretty sure it's about what's on the table rather than who's around it. So, here goes...
- Barbeque - casual and easy.
- Pizza - even easier than #1
- Broccoli pasta - a family favorite
- Cold cereal and milk - after a really busy weekend, when my energy is gone, a bowl of Chex hits the spot.
- Chicken on the grill -
- Steak on the grill
- Turn leftovers into fried rice - chicken or steak (see #5 & #6)
- Baked chicken - I have lots of great recipes and I prefer my chicken like this.
- A big bowl of spaghetti - we can sit around and dress it up ourselves and talk.


Personally hand crafted and made from unique spices and sauces with the freshest grades of sustainable fish or shellfish and served over, around or in freshly made rice. Most of our fish is served raw to preserve the true flavors while others are cooked to add variety, texture, and different flavors to the sushi.
In today’s world wide market place where fish can be served fresh daily – even after being caught several thousands of miles away – Bluefin’s long history and relationships allow the chefs to select only the highest grades of fish available at that time. This is our true differentiation in San Jose, similar to the premium steak houses where beef is graded into 11 categories from Prime+ to Standard-.
Though farm raised fish have become commonplace in our diets today, we avoid farm raised fish – which have come to be known to contain antibiotics or hormones – and in addition, specifically strive to select the best quality, locally sourced fish.
For those true connoisseurs of sushi, Bluefin regularly imports unique fish from Japan selected at their peak of taste and flavor based on the season and micro-climate of the area.
Enjoy and taste the difference true quality can bring to sushi.


Food Festival was celebrated on 21.02.20, Friday to inculcate the benefits of eating healthy food. Students from PKG to XI were instructed to bring healthy lunch and share among themselves. They were instructed not to waste food and not to make a mess.
Charts were displayed and food items made of millets and other nutrious ingrediants were displayed by KG students.
Children shared their food items with friends, teachers, sub staff and security.
This food festival was observed to teach children not only about healthy eating habits but also sharing with everyone without discrimination and table manners. Above all they learnt the important lesson “Wasting food is a sin”


The delicate soufflé. Many have tried, many have failed, yet most people enjoy eating them. The soufflé may scare even the best cooks away, due to its fragile state and a rather needy personality, notes Great British Chefs. However, it makes up for all of that with its light airy texture and delicious flavors. A soufflé may be served as a meal, such as an egg dish, or also as dessert in flavors like chocolate or vanilla.
There's no need to shy away. The soufflé, like many wonderful dishes, just takes a little practice. The biggest mistake people make when baking a soufflé is going into it with fear and self-doubt. You can make yourself nervous that the soufflé may fall flat, and that in itself sets you up for failure. Instead, decide you're going to have fun making a soufflé and enjoy the adventure. Production Of Chicken Sausage
After choosing a soufflé recipe that makes your mouth water and gathering your ingredients, you'll have to choose a proper dish to bake it in. In most pictures, you'll see a soufflé in the classic white ramekin dish. Those work beautifully; however, one dish is often overlooked and works just as well: cast iron cookware.
A soufflé is truly a work of art and must never be rushed. It needs to heat slowly so it has time to puff up into that classic soufflé shape you want to enjoy. For this, cast iron cookware is the perfect solution. Lisa Odegard, the author of the cookbook, Cast Iron Desserts, tells MSN.com, "Because cast iron takes so long to heat up, it allows the souffle to push up and cook properly." It turns out that there are many great uses for cast iron cookware beyond the campground.
Sausage Knotting Machine When taking on the challenge of baking a soufflé in a cast iron dish, Lodge Cast Iron writes that it's essential to use a nonstick spray before baking, and then clean your cast iron dish immediately after eating or emptying out what you've created. Further, you should coat the cast iron with oil after use, to keep it working well as a nonstick surface. A soufflé is always worth the effort, and one of the best ways to use a cast iron skillet or dish is as a tool to perfect your soufflé.


Referate und Hausarbeiten : Englisch
Genetic foods face by shopping
Genetic foods face trial by shopping
In our high-tech world, more and more products in our supermarkets and shops are modified with special substances, and also genetic modification is used. Measures to label such genetically modified food clearly have been pushed through by the European Parliament.
So the questions are:
Will shoppers boycott products engineered by scientific advances ?
Will they take the bait when the products reach the supermarkets ?
At first, what is genetic engineering ?
The process of genetic engineering means, that DNA from completely unrelated species can be grafted together to create a new type. For example, it is possible to make maize crops resistant against insects, by adding scorpion poison DNA. Another example is the boosting of proteins from the soya beans, with brazil nut genes.
The European Commission wants to pass a labelling law for genetically modified food. So manufacturers will have to label such food, and also food, shown by scientific analysis to be significantly different from conventional food. But the problem is, that the genetically altered raw materials, which are used for food producing, are no longer present in the final product. For example, the milk from cows fed with modified grain, will not be labelled. An opinion poll, organized by the environmental group Greenpeace showed, that 67 per cent of the Europeans were unhappy about the thought of eating genetically engineered products, and only 22 per cent were in favour of modified foods. For the giant chemicals companies, the food represents a lucrative trade, and so scientists want to persuade the public that these products are free of risks. ( On my point of view, this is also true for other sectors [Handy, microwave-oven, ….] à The only thing that counts is money, because money is power. ) Because of the BSE scandal, a lot of people are nervous of biotechnology, and so the trend towards organic food has been gathering pace in Europe for m...


We have brought fried ice cream machine that is usually used to make small quantities of ice cream for the customers. These Ice cream makers prepare the delicious mixture by a specific process. The liquid refrigerant drops the temperature of the liquid. And the cooling coils of cooling pancools down the ice cream pan surface. This kind of fried ice cream machine is extensively demanded in the summers as during this season everyone wants to consume something cool and flavorful.
Application- Fried Ice Cream
- Voltage- 105V 220V 40HZ 50HZ
- Power(W)- 0.75 KW
- Weight- 78Kg
- Dimension(LWH)- 700 700 910mm
- Warranty- 1Year
- After Sale Service Provide Engineers Available To service Machinery Overseas.
- Material- Stainless Steel.
- Refrigerant- R134 R404
- Icepan Dimension- 550 19mm 1.6
- Tanks Temperature- -15 C
Fried ice cream machine is a new concept for Indian market and growing very fast. It is suitable for restaurants ,shopping mall , small and middle class business holders, hotels, bars, cold stores.


You can count on Pillsbury® for mouthwatering, home-baked recipes that taste great, are easy to prepare, and inspire everyone to ask for your recipe!
Pillsbury® MAKE IT, BAKE IT is packed with more than 300 oh-so-easy comfort food dishes that start with trusted Pillsbury® products you know and love.
NO mixing. NO pouring. NO rolling.
Just pop open a can of refrigerated biscuits, bread, crescents, pizza crust, or cinnamon rolls, and the recipe comes together with ease. Plus, you’ll get clever shortcuts that keep your hands-on and cleanup time to a minimum.
With the easy recipes and tips in Pillsbury® MAKE IT, BAKE IT, you’ll have the secret to making special meals without fuss — and you’re the only one who needs to know!
Cherry Cream Cresent Coffee Braid: It looks like it came from the bakery! It comes together in just 15 minutes, thanks to refrigerated crescent rolls. Just 6 ingredients!
Veggie and Sausage Skillet Pizza: A veggie-and-sausage-filled variation of deep-dish pizza makes for a family-pleasing weeknight treat.
Chocolate-Raspberry Hearts: Flaky dough wraps around a chocolate-hazelnut filling in a lovely heart-shaped dessert. Almost too pretty to eat!
Pillsbury, Grands!, the Barrelhead logo, and the Doughboy character are trademarks of The Pillsbury Company, LLC.
Order now to get your free gift and your free preview. You’ll have 21 days from receipt to examine Pillsbury® Make It, Bake It for free. You can return it at the end of your 21-day preview and owe nothing. If you keep it, you will pay $31.95, plus shipping and handling. Your free gift is yours to keep no matter what as our thanks for previewing Pillsbury® Make It, Bake It.


One often overlooked strategy to achieving healthy skin is the power of specific food ingredients. Our skin is the largest organ in the body, and by paying attention to the nutrients your skin needs to perform optimally, you can literally eat your way to healthy and glowing skin.
Below are some of my favourite ingredients and the science behind what makes them so good for you. I’ve suggested two delicious recipes that are easy to prepare and the perfect nutritional prescription for glowing skin.
Kale is rich in ‘luteins’ a compound that boosts the production of collagen. It’s also packed with vitamins A, C, and K, as well as antioxidants and phytonutrients. Besides boosting collagen, they protect the skin from free radicals, UV damage, and improve skin's elasticity.
Walnuts are a rich source of essential fatty acids, particularly omega-3 and omega-6. These healthy fats are vital for maintaining the skin's natural barrier, which locks in moisture and keeps irritants out. A well-maintained skin barrier helps prevent dryness, flakiness, and irritation, leaving the skin soft and supple. Additionally, walnuts contain zinc, a mineral that helps regulate sebum production, keeping oily skin under control and reducing the occurrence of acne breakouts.
Soy and Tofu
Both contain isoflavones, a category of plant compounds that can either mimic or block estrogen in your body and are beneficial for skin.
One small study involving middle-aged women found that eating soy isoflavones every day for 8–12 weeks reduced fine wrinkles and improved skin elasticity.
In postmenopausal women, soy may also improve skin dryness and increase collagen, which helps keep your skin smooth and strong.
Additionally, soy-based foods contain genistein, which has been shown to improve skin's elasticity and boost collagen production.
They're loaded with Vitamin C, a powerful antioxidant that plays a crucial role in collagen synthesis. Vitamin C also protects the skin from harmful UV rays, reducing the risk of sun-induced skin damage.
Strawberries, blueberries, and raspberries all boast an array of skin-loving nutrients, including vitamins A, C, and E, as well as antioxidants and flavonoids. Vitamin A aids in skin cell turnover, helping to reveal fresh, radiant skin. Vitamin C, as previously mentioned, stimulates collagen production. Vitamin E protects the skin from oxidative stress and UV damage, reducing inflammation and promoting healing. Lastly, the antioxidants and flavonoids found in berries work together to fight off free radicals, supporting healthy and glowing skin.
Probiotics, often referred to as "good bacteria," are beneficial microorganisms that support a healthy gut microbiome. A balanced gut microbiome is linked to improved digestion and absorption of nutrients, which in turn can positively impact skin health. When digestion is optimized, the body can better absorb essential vitamins and minerals crucial for skin nourishment. Probiotics also help reduce inflammation throughout the body, which can help with calmer and less irritated skin. Yogurt, kefir, sauerkraut, and kimchi will deliver a healthy dose of probiotics.
Spicy Tofu and Red Pepper Stir-Fry
1 bunch of kale
1 pack of firm tofu (sliced into 1cm/1/4 inch slices)
1 tbsp of soy sauce
1 tbsp of sherry or rice wine
¼ c vegetable stock
1 tsp cornstarch/cornflour
1/4 tsp salt and pepper
¼ tsp sugar
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced ginger
1 serrano pepper seeded and minced
1 red bell pepper
1 tsp dark sesame oil
1. Chop and blanch the kale (blanching is optional since it will cook slightly when you add it into the stir fry). Slice tofu and blot with paper towel to remove excess moisture.
2. Combine soy sauce, rice wine and cornstarch/cornflour and sesame oil. Set aside.
3. In a hot skillet or wok add the oil and then the tofu. After a few minutes the tofu will start to brown, add the ginger, garlic and chili until you get a nice fragrant aroma.
4. Add the red pepper, then the kale, salt and pepper and pour the soy sauce mixture on top. Serve on it's own or with rice or noodles.
Skin Booster Breakfast
This is my favourite mid-morning snack.
A handful of fresh berries
A few dollops/cup of probiotic rich plain yogurt
A handful of chopped roasted walnuts
1 tsp of chia seeds
Add it all together and enjoy.
When it comes to achieving healthy skin, the adage "you are what you eat" holds true. Embrace a diet rich in nutrient-dense foods like soy, tofu, red peppers, berries, walnuts, and probiotic-rich foods, and watch as your skin transforms into a glowing reflection of your overall well-being.
Remember, healthy skin is not just about external treatments; it starts from within. So, nourish your body with these skin-loving foods, and let your natural radiance shine through!


Nets, boots, gloves, pail, plastic shovel or scoop, hay, pictures of animals and zoo keepers also stuffed animals.
Make animals and foods into flannel board pieces. Give one to each child and they place them on the board as you say the poem. Make a Scarecrow Talk to the children about scarecrows and why the are at farms. Bring in old pants and a shirt and lots of hay if no allergies or newspaper to crumple and stuff into the scarecrow!
Cooking with children helps develop their math skills and helps them to learn how to follow directions. It also allows for some great conversation! Ask many questions while cooking with your children to encourage conversation!
Be sure to ask specific Space theme questions while making these fun snacks! Fruit or Vegetable Salad Ingredients and Items needed: Any items you want to make the salad, vegetable peelers, plastic knives. Have the children help you rinse the food and then cut and prepare a salad for snack!
Vegetable Soup Ingredients and Items Needed: Send a note home asking each parent to send in one vegetable to make a Friendship Soup!
The children help clean, peel and prepare the vegetable. Place all the items in a saucepan with water and some vegetable stock for flavor. Boil for about 45 minutes, enjoy! Make Your Own Bread! In the freezer bag, have the children help to measure in 1 cup of white flour, the yeast, the dry milk and the salt.
Force air from the bag and seal. Have the children shake to mix the ingredients. Add the hot water and oil. Reseal bag and mix by working it with your fingers.
The water is hot! Have the children help to add the whole wheat flour. Reseal the bag and let the children help to squish and mix. Gradually add enough remaining white flour to make a stiff dough that pulls away from the bag. Flour a surface and knead dough until it is smooth and elastic.
Measure to show where it is.
In 10 minutes, show the children that it has risen some! Roll the dough out to approximately 12 X 7 inch rectangle. Roll the dough up from the narrow end. Pinch the edges and ends to seal the bread. Place bread in oiled loaf pan. Show the children how high the bread is.
The rest of the instructions should be done by an adult only, not near the children due to the boiling water. Fill a 9 X 13 inch pan with boiling water.
Place a cookie sheet on top of the 9 X 13 inch pan and place the loaf pan on the cookie sheet. Cover with the towel. Let dough rise 20 minutes or until it has doubled in sized.
Show children how high it is now! Bake at F for about 25 minutes. Farm Theme Ideas to Transform Your Dramatic Play Area Farm Stand Turn your dramatic play area into a stand by providing shopping baskets, plastic fruits and vegetables, a cash register and play money, grocery bags, paper, pencils for shopping listsetc.Home > Arts and Crafts Projects for Kids > How to Make Numbers Projects with Ideas Crafts for Kids.
NUMBER CRAFTS FOR KIDS: Ideas for Arts & Crafts Activities & Projects with Math & Numbers for children, preschoolers, toddlers, and Kindergarteners.
I have been doing this farm activity for preschool for a long time but I wanted to refine it and make it more visually enticing for my students.
All About Me preschool and kindergarten activities, crafts, games, and lesson plans. The theme, All About Me, provides children with the opportunity to answer the all-important question "Who Am I?". A Farm Theme includes Old MacDonald, and your preschoolers will want to learn all about it!
This Farm Theme page is filled with preschool lesson plans, activities and ideas for all of the interest learning centers in your preschool classroom. HAMILTON is the story of America’s Founding Father, Alexander Hamilton, an immigrant from the West Indies who became George Washington’s right-hand man during the Revolutionary War and was the new nation’s first Treasury Secretary.
Lots of learning fun is just waiting for you to print it! This farm printables for kids are perfect for preschool and kindergarten as they are full of alphabet, number, shape and color activities! They’ll get a chance to work on upper and lover case, counting and even drawing where they’ll be able to express [ ].


J Gerber & Co (Japan) Ltd. Tokyo office, established in 1934, has two divisions: food and industrial products. J Gerber and Company Food division supplies the Japanese market with high quality processed fruits and vegetables from around the world. J Gerber and Co is the Japanese agent for a number of large international food producers and their expertise and experience provides a solution to bridge the gap between Japanese customers and international markets. J Gerber and Company industrial products division focuses on supplying Japanese industrial products to top tier customers internationally. J Gerber and Company’s long term relationships with international corporations, institutions, and suppliers throughout Japan provide for the successful export of product to the international market.


Ever since the 11th century Africa has enjoyed a blend of seasoned and vibrant spices. These spices have found their way into the daily lives of the common people, becoming part of their culture and tradition. Spices have not just added color to food in Africa, but also a distinct taste of pride in every meal. Though sparingly used, these spices serve functional purposes, not just for the enjoyment of a great meal, but also in order to maintain a healthy state.
West African Cuisine
West African countries have not been left behind. From the coastal shores of Sierra Leon and Liberia to the landlocked countries of Mali and Niger, these countries have held an unbreakable tradition of spicing their foods. Though they limit the use of spices in their cooking, it is apparent that they love chili spices. Backed by a popular belief that chili opens up your pores, many use chili peppers in their cooking, thus in the process air conditioning the skin in this exceptionally humid conditions. Moreover, the use of chili in their cooking preserves their food. It is for this and many other reasons that West Africans use the hottest of chili peppers in their cooking. This type of chili is so hot that tears will start to roll down your cheeks after the first bite.
The Guinea pepper is commonly used in West African cuisines. It’s seeds, which have been used for generations, are widely added to add flavor to foods considered bland, like the root vegetables. This precious commodity is highly acclaimed and sometimes is even called the ‘grains of paradise’.
Another equally important spice is called the Soumbala, a flavoring often used in this part of the continent. This is a unique spice since because unlike other spices, it takes several days to prepare, all for the enjoyment of one dinner. West African women commonly use soybeans,mainly due to the lack of other native ingredients, to prepare this spice. It is thereafter kept for a few days to ferment, which in turn produces a savory flavor and a deep smell enjoyed by all.
Other spices include the African salt, commonly known as African Potash, which is an old tradition of making salt from wooden ashes. This salt is used to enhance the taste of the food and also preserve it.The spices of West African cuisine may be a mix of unusual chili peppers fermented spices and salt ashes, but it’s definitely a unique taste of African culture.


We make the mix and you bake the cake. It’s home-made without the hassle!
Nothing in life is quite
as welcoming as the sweet
smell of a home-baked cake.
Especially when it's made with
top notch ingredients like free-
range eggs, proper patisserie
flour and real butter.
Whatever the mood, we have the cake to
suit. Will it be our zingy and uplifting
Lemon and Lime Drizzle Cake? Or maybe our Scrumptious Chocolate Cake with a dollop of cream.
We think Emma Bridgewater makes the perfect plates to show off our Half-Baked cakes, so we’re offering one lucky winner a £150 voucher to spend online.


Soya milk brands in bangalore dating
Home delivery is available anywhere in Bangalore.
Please share, add and keep updating this for everyone's benefit. If you need anything in particular, phone in advance and it can be ordered for you.
The most popular ones easily available these days are Soy milk and Almond Milk. Because it is plant based, it doesn't contain lactose.
The handicraft range includes terracotta products and handmade bamboo products offering an aesthetic alternative to plastic items. Why you must have quikr cars in bangalore dating milk Soy milk is derived from the soybean plant.
Here you will find organic products like dhal, rice, oil and masala powders. Unfortunate as it will be, cattle across the globe are injected with Bovine Growth Hormone so they mature fast and give milk soon.
They have their monthly sales of organic food items at Buoyancee, 52 Diagonal Road, Jayanagar 3rd block between post office and Ganesha Temple every second Saturday between 4pm and 6pm; and on the second Sunday of every month at the home of N. Akshayakalpa Organic farms and Foods Pvt Ltd specialises in organic milk and milk products.
We have our own farms and alsosource directly from a network of farmers.
Fresh fruits and vegetables are available on Friday evenings and Saturday mornings. Since almond milk is made from ground almonds, it is lower in calories than other milks as long as it is unsweetened.
Drinking soy milk not only provides your hair with protein, it also supports your hydration levels.


Lee Kum Kee Choy Sun Oyster Sauce 510g
Lee Kum Kee Choy Sun Oyster Sauce has a balanced flavour and smooth texture. It is an ideal all-purpose seasoning.
Following the creation of oyster sauce in the late 19th century, its creator Mr. Lee Kum Sheung founded the company Lee Kum Kee.
With over 100 years of history and tireless efforts in developing the best sauces for different people around the world, Lee Kum Kee has launched many products in response to changing market needs.
Today, many of Lee Kum Kee sauces are market leaders over the world.


London is known for its amazing coffee culture. With a wide range of specialty coffee shops throughout the city, it can be hard to know where to go for a great cup of coffee. We’ve incorporated multiple sources to put together a list of the best coffee in London to help you out.
TAYLOR ST BARISTAS: Taylor St Baristas is a London-based specialty coffee shop that takes coffee seriously. With baristas trained in the art of espresso extraction, they serve up some of the best espresso drinks in town. Plus, they have a great selection of single origin coffees and a range of specialty drinks like matcha lattes and silky smooth flat whites.
PALOMA COFFEE: If you’re looking for something a bit more unique, Paloma Coffee is the place to go. They specialize in small batch roasting and have a wide range of specialty coffees. They also offer a range of pour-over coffees, cold brews and specialty drinks.
THE WINDMILL: The Windmill is a local favourite that serves some of the best specialty coffee in London. They focus on sourcing great beans from around the world and roasting them on-site for the freshest cup of coffee possible. They also serve up a range of cold brews, pour-overs and specialty lattes.
JAYNE’S COFFEE HOUSE: Jayne’s Coffee House is a cozy little shop in London that serves up some of the best coffee in town. They specialize in organic, fairly traded coffee and use only the finest ingredients. They also offer a range of specialty drinks like hot chocolate and matcha lattes.
MONKISH COFFEE: Monkish Coffee is a specialty coffee shop that takes pride in its coffee-making process. They focus on quality over quantity, so they only serve up the freshest, best tasting coffee in town. They have a great selection of single origin coffees, cold brews and espressos.
No matter what kind of coffee you’re looking for, London has you covered.


Please use this identifier to cite or link to this item:
|Title:||Meat Cutting and Processing for Food Service|
|Authors:||The BC Cook Articulation Committee|
|Keywords:||Food Service Management|
|Abstract:||Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia's foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Ingredients, Nutrition and Labelling Modern Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions.|
|Appears in Collections:||Ontario OER Collection|
Files in This Item:
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


When it comes to our gastronomic adventures, our zodiac signs can say a lot about our culinary preferences. Some signs are naturally inclined to be foodies, savoring every bite and exploring a world of flavors. In this article, we’ll delve into the top 7 zodiac signs that are true foodies by nature. Whether you’re a culinary explorer or simply curious about what the stars say about your foodie tendencies, read on to discover if your zodiac sign made the list.
Aries – The Fearless Food Adventurer
Aries individuals are known for their adventurous spirit, and this extends to their food choices. They are fearless when it comes to trying new cuisines and flavors. Aries foodies are the ones who eagerly sign up for spicy food challenges and exotic food tastings. Their love for culinary thrill makes them natural foodies.
Taurus – The Gourmet Lover
Taurus, the sign ruled by Venus, appreciates the finer things in life, and food is no exception. Taurus individuals are gourmet lovers who take pleasure in indulging in rich and decadent dishes. They have a special fondness for comfort foods and appreciate the artistry of a well-cooked meal.
Cancer – The Nurturing Cook
Cancer individuals are known for their nurturing nature, and this extends to the kitchen. They find joy in preparing hearty, home-cooked meals for their loved ones. Whether it’s a family recipe or a comforting bowl of soup, Cancer foodies derive immense satisfaction from feeding those they care about.
Leo – The Food Showstopper
Leos love the spotlight, and they also love to make a grand entrance when it comes to food. They are the ones who appreciate beautifully plated dishes, and they have a penchant for dining in stylish restaurants. Leos may even enjoy hosting extravagant dinner parties, where they take center stage as the ultimate food showstopper.
Libra – The Food Critic
Libra individuals are known for their sense of balance and refinement, which they bring to their dining experiences. They have a keen eye for aesthetics and are natural food critics. Libra foodies enjoy exploring a variety of cuisines and sharing their culinary adventures with friends and family.
Scorpio – The Secret Foodie
Scorpios are known for their intensity, and this intensity extends to their love for food. They are the secret foodies who savor every bite in private. Scorpio individuals have a mysterious allure when it comes to their culinary choices, often exploring hidden gems and unique flavors.
Pisces – The Food Dreamer
Pisces individuals are dreamers at heart, and their foodie tendencies reflect this dreamy nature. They are the ones who daydream about their next meal and are often found experimenting with imaginative recipes. Pisces foodies have a deep emotional connection with food and use it as a form of self-expression.
In the world of astrology, our zodiac signs offer fascinating insights into our personalities and inclinations, including our love for food. Whether you’re an Aries craving adventure, a Taurus savoring the finest flavors, or a Leo seeking the spotlight, your zodiac sign plays a part in shaping your foodie identity. Embrace your culinary preferences, and let the stars guide you on a gastronomic journey that’s uniquely yours.
FAQs (Frequently Asked Questions)
1. Can my zodiac sign change my food preferences?
- No, your zodiac sign doesn’t directly change your food preferences. However, it can offer insights into your personality traits, which may influence your culinary choices.
2. Are zodiac-based food preferences scientifically proven?
- No, zodiac-based food preferences are not scientifically proven. They are based on astrological beliefs and should be taken with a grain of salt for entertainment purposes.
3. Can people of any zodiac sign be foodies?
- Absolutely! Anyone, regardless of their zodiac sign, can be a foodie. Your love for food is more about personal tastes and experiences than astrology.


Today’s blog post comes from Dr. Will Cole, author of Ketotarian. He’s sharing one of his favorite vegan keto recipes from his new book. Try it out and tell us what you think! Thanks for having me on the @knowfoods IG Live today! As promised, here’s how to make one of my favorites from my book Ketotarian. Grilled Cauliflower Steaks with Romesco Sauce and Toasted Nuts VEGAN, VEGETARIAN PREP: 15
The paleo diet is based on the way people ate during the Paleolithic era, back in the days of hunters and gatherers. So, the staples of paleo diet are lean meats, fish, fruits, veggies, nuts and seeds, all the things humans ate before the invention of modern agriculture, when wheat took center stage. The keto diet is designed to shift a person into a state of ketosis, which burns fat
Not gonna lie, Thanksgiving is our favorite holiday. We. Love. To. Eat. Not going to apologize for it. 😉 Everybody deserves a cheat now and then. so if you’re going to go carb crazy, Thanksgiving is definitely the day to do it. But for some people, carbing out just isn’t an option – whether you’re celiac, gluten intolerant, Diabetic, or religious about your eating regimen, Thanksgiving can be rough. We’ve put together a list of our
Today our friend Clay Owen from Savage Fuel is taking over the blog. Read on! Top 14 Keto Friendly KNOW Better Products: In this post I’m going to rank KNOW Foods top 14 keto friendly products so you can pick up some of your favorite treats and keep the ketones coming! To give this list some context, my name is Clay and as of writing this post, I’ve been on
KNOW fan @loving_lessofme_more shared her amazing story with us, and we wanted to share it with you! “I spent most of my life wishing time away. I had convinced myself that the only thing I was in this world was “the fat girl.” An entire human being, unique and kind in so many ways… and the only value I gave to myself was based on the size of my body… and
Being a pro BMX athlete and multiple brain tumor survivor, currently living with 4 tumors in my skull today and dealing with multiple concussions over the years, has led me to become passionate about a keotogenic diet and lifestyle. My journey with brain tumors started over 8 years ago, but it wasn’t until the 3rd diagnosis in February 2017 that I got serious about adopting the ketogenic lifestyle whole-heartedly. That said, there
Hi everyone! My name is Lele, better known as @ketofy.me on Instagram. I’m taking over the blog today to share the results of testing my ketones after eating a KNOW Better cookie. Being a Type 2 Diabetic can be complicated but knowing what foods you can eat really helps! I usually try to eat more whole foods than snacks on the Keto diet, but there are days when I want
Because fiber and (most) sweeteners are carbohydrates that your body cannot digest, they are not considered an active carb because they do not raise your blood sugar levels or trigger an insulin response. To calculate total net carbs, subtract Allulose, fiber, and sugar alcohols from the total carbs.


At The Original Hot Chocolate our mottos are:
Save our Earth, it’s the only planet that has Chocolate.
There’s nothing better than a good friend, except a good friend with Chocolate.
Never forget to sip and lick.
So, we are committed to saving the earth, having friends with chocolate, sipping and licking and providing the best service which is courteous, on time and delicious!
All Original Hot Chocolate products are gluten-free and our dark chocolate is vegan, made entirely from smooth and creamy chocolate. All Original Hot Chocolates are extremely enjoyable, addictive and delicious creating the need to sip and lick!
Save Our Earth. It’s the only planet that has chocolate
In 2022, The Original Hot Chocolate and The Real Hot Chocolate became registered business trading names of The Professors Tasty Technology Pty Ltd when the business acquired The Original Hot Chocolate Company. Our mission is to reinvigorate the market with this awesome hot chocolate product.


About Cool Jade
Supercharge your evening with a memorable night out at Cool Jade enjoying an exquisite dining experience in what is one of Edinburgh’s finest Chinese restaurants.
Cool Jade is an authentic Chinese restaurant located just outside the city centre in Corstorphine next to Edinburgh Zoo and the Holiday Inn Hotel. The Cool Jade Chinese restaurant accommodates its diners in stylish surroundings, serving exceptional, authentic Chinese food six days a week (not open on Tuesdays).
Tracy Chu and her staff are recognised for their impressive range of delicious, authentic and modern Chinese food, friendly welcome and attentive service in a relaxed family orientated atmosphere.
Tracy says – “We pride ourselves in the restaurant’s signature dishes like Sizzling Chui Chui & Spicy Morning Glory that have brought Cool Jade to the attention of locals and to diners from further afield via many complimentary reviews”
“Our comprehensive À la carte menu is specifically designed to give you the widest experience of traditional Cantonese fare. You will recognise old favourites like Aromatic Crispy Duck, Satay and Sweet & Sour and our ‘sizzling’ chef’s specials are guaranteed to turn heads”
“We are happy to advise on our menus and help with any special dietary needs, food allergies or intolerance’s. Whether a small or large group … colleagues, families or friends … we are always available to look after your visit to Cool Jade Chinese Restaurant. With so many dishes to choose from, we are certain there’s something for everyone! And if you can’t decide we also have a Chef’s Banquet menu.”
Cool Jade can provide small portions for children and have a small menu of Dim Sum, Dessert, & Vegetarian. To complement our dishes, Cool Jade is fully licensed with a comprehensive wine, beer and drinks list.
Before or after a major live sporting event or music concert at Murrayfield Stadium we are an ideal venue for a memorable Chinese meal.
Our premises have disabled facilities.
Whatever the size of your group, do drop by and enjoy an excellent dining experience at Cool Jade.
Parking at Cool Jade
We have plenty of free on-street parking. Please note that parking in Bus Lanes is allowed outside the Cool Jade Chinese Restaurant:
– Monday to Friday from 9.30am – 4pm & after 6.30 in the evening
– All day on Saturday & Sunday.


So...all week my clients have been asking me what to have for breakfast that will keep them fuller for longer and not snack by mid-morning. If you’re watching your weight or have a hard time keeping your hunger in check in the morning, you likely have heard how important protein is. Not to mention, if you skip your morning meal, you’re not getting any protein at all. That’s a big mistake. “In numerous studies, a high-protein breakfast habit has been linked to weight management or weight loss, “Protein is filling, and triggers the release of satiety hormones that blunt appetite.” Eat a breakfast that delivers a Ka-Pow!
Omelette with avocado
Cottage cheese/Greek Yoghurt/Skyr bowl- either top up with berries or spinach, pepper, tomatoes, red onion.
Salmon avocado toast
Scrambled eggs and tofu
Overnight oats- soaked with seeds for slow release energy
Porridge with blueberries or other fruit
Breakfast on the go: lean chicken with veggies, guacamole.
Cottage cheese on toast with seeds, honey, nuts or sprinkled cinnamon.
Protein smoothie with hemp seeds or nut butter and veg/fruit.
Smoked salmon/capers on sourdough or a pumpernickel style rye bread.
Creamy porridge with nuts/seeds/berries
Sourdough with thinly spread nut butter and sliced banana.(race day
Chick pea flatbreads with smoked salmon http://www.hemsleyandhemsley.com/recipes/breakfast/


It was a coffee-filled summer for me, 2006. Regular visits from the village I was staying at to the island’s charming capital, Heraklion, became a habit of mine, even though it involved riding the local bus which had a notoriously irregular schedule.
As I walked more or less the same route from the bus stop into town each time and then wandered around aimlessly, Heraklion revealed its best spots to me time after time; the cafes and kiosks that I would go back to again and again. I let my stomach lead me.
There was a little stall that sold iced coffee, but not just any iced coffee. It was like a chocolate milkshake, thick and sinfully creamy, with roughly ground espresso beans in it. You’d drink the icy drink while chewing the chunks of coffee beans that could just fit through the large straw. I’ve never had coffee like that anywhere else.
I learned to make frappé myself, too, though it was nothing like my favorite kiosks’ milkshake. But it was still a good runner up and a recipe that I’ve been repeating at home ever since, with slight adjustments. As the girl who hates instant coffee, I confirm that there is an exception to every rule.
The frappé is made like this:
Take a container with a lid (I like to use a travel mug) and add a tiny splash of cold water in the bottom. A tablespoonful is enough, if you put too much then the coffee will get too foamy. Add 2-3 teaspoons of instant coffee, depending on your mood. Add a few pieces of ice. Close the lid and shake! It gets a foamy texture. Open the lid and add water until the mug is full. Stir. The good thing with using a travel mug is that you can drink from it and not make a huge pile of dishes for yourself to wash later on, but if you’re feeling fancy, you can of course pour it into a glass at this point. Add a straw. Voilà! Drink and enjoy!
Actually, my trademark variation goes like this:
Instead of adding water at the last stage, I add soy milk. Yummy, since the soy milk gives it a slightly vanilla-like flavor. In Crete, some people added a scoop of vanilla ice cream. Improvise!
While I was perfecting my art of frappé-making, Cretan locals (especially men, it seemed) drank their Greek coffee from tiny espresso cups. But… the local coffee wasn’t exactly espresso. The drink looked muddy – as it was supposed to – and it had a taste that would require more acclimatization than I would have time for during my 5 month stay. I decided early on to stick to my iced coffee. No regrets (life is too short for coffee you don’t enjoy).
Definitely worth mentioning, there were of course the French hotel guests, too, who always wanted their coffee just so. Cappuccino in the morning and espresso after a meal, always made with certain maneuvers. If it wasn’t just right, they would be certain to point it out. During the day, a scoop of vanilla ice cream might be added, during the evenings, an accompanying cognac. The adventurous would even try Metaxa. If a coffee was too large, instead of just drinking half of it, they would return it and ask for a smaller one.
How I envied their discipline! Me with my half-a-liter-and-a-thousand-calorie coffee-and-chocolate milkshakes! I felt decadent. Which is exactly how I remember Crete.


Come out and play!Brass Buckle! Here in lovely, bitterly cold Greenfield, Massachusetts.
When: Sunday Jan 12, 3:00-6:00pm.
What: Local game designers & games, good coffee, good food, good venue.
Where: The Brass Buckle, 204 Main St, Greenfield, MA
A local cafe & restaurant, The Brass Buckle, is hosting us for Sunday afternoon games. They serve tex/mex inspired breakfast and lunch dishes using fresh, local ingredients, with a great selection of coffees and teas, pastries and treats. If you're from the area and haven't been there yet, it is worth the trip.
The Brass Buckle usually closes at 3 on Sundays, but will keep their doors open and the kitchen serving through 6pm to make a place for us to play. They provide the local food, we bring the local games. So far we've got Epidiah Ravachol's Wolfspell, Meg Baker's Psi*Run, Vincent Baker's Spin the Beetle, The Sundered Land and Emily Care Boss's Misericord(e).
Come warm up with some homegrown food & games to get you through the long winter nights.