This recipe was pretty good however, My grandma used to make something like this. She called it Zucchini Boat. She got a HUGE zucchini from a farmers market. Cut and boiled it the same way, scooped out the insides. Then put salt, pepper and butter all along the inside of the shell. The seeds and stuff that she scooped out she would put into a bowl with lots of butter, salt, pepper and parmersan. She would scoop it all back into the zucchini and top it off with more parmersan. Put it in the oven to crisp up the top. Then we would eat the filling out with a spoon. Oh man I am going to go make me some zucchini boat.
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This recipe was pretty good however, My grandma used to make something like this. She called...


1 large eggplant
3 Tbsp. olive oil, plus extra for drizzling (optional)
6 oz. smoke mozzarella cheese, cut into 8 slices
2 plum tomatoes, each cut into 4 slices
8 large basil leaves
Balsamic vinegar, for drizzling (optional)
Salt and freshly ground black pepper
Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave for 20 min. (Salting the eggplant first not only draws out any bitter juices, it also makes the flesh denser, so that less fat is absorbed during cooking.) Rinse, then pat dry with paper towel. Preheat the broiler and line the rack with foil. Place the eggplant slices on the grill rack and brush liberally with oil. Broil for 8-10 min. until tender and golden, turning once. Remove the eggplant slices from the broiler, then place a slice of mozzarella and tomato and a basil leaf in the center of each eggplant slice, and season to taste. Fold the eggplant over the filling and broil seam-side down until heated through and the mozzarella begins to melt. Serve drizzled with olive oil and a little balsamic vinegar, if using.
Taken from Vegetarian: The Greatest Ever Vegetarian Cookbook, Ed. Nicola Graimes.


Massachusetts Agriculture Officials Celebrate Local Food and Farming this Holiday Season
Farm raised turkeys, cranberries, cheese, wine are amongst the many locally produced items available for your holiday table
BOSTON – November 08, 2011 – The Department of Agricultural Resources (DAR) today announced it is encouraging consumers to use ingredients raised, produced and processed in Massachusetts for their holiday meals.
“Massachusetts growers and specialty food producers offer a tasty range of seasonal items, perfect for your holiday table,” said DAR Commissioner Scott J. Soares. “Buying local all season long promotes Massachusetts businesses and stimulates the economy across the Commonwealth.”
DAR’s MassGrown & Fresher website offers features that will help you build your grocery list. Use the site’s Google map tool to search for all of the trimmings for your holiday table – from farm raised turkeys, seasonal vegetables still available at farmers’ markets, farmstead cheese and local wines.
Turkeys -- Make sure you order your centerpiece this holiday season soon – a “fresh dressed” local MassGrown & Fresher bird – available from many local turkey farms across the state. Some growers are offering turkeys roasted to order complete with gravy and stuffing. Massachusetts farmers produce approximately 18,000 turkeys annually, valued at $2.7 million, including the sale of whole turkeys, gravies, turkey pies, and other related products.
Farmers’ Markets -- Don’t worry, the season for Massachusetts grown fruits and vegetables is not over. A number of farmers’ markets will be open through the week of Thanksgiving. You can find seasonal vegetables like cranberries, winter squash and winter greens – along with wine, cheese, baked goods and a variety of Massachusetts-made specialty foods.
Farmstead Cheese -- Dairy farms around the Commonwealth produce more than 600,000 pounds of farmstead cheeses, as well as barrel churned butter. Over 24,500 gallons of milk from more than 400 cows and 180 goats go into making local varieties of camembert, blue, cheddar, Gouda, chevre and other cheeses.
Wine -- To add a unique local flavor, toast the holidays with wine made with Massachusetts-grown grapes and other fruit such as cranberries, apples, raspberries, strawberries and pears. There are 26 wineries opened to the public – producing about 200,000 gallons of Chardonnay, Pinot Noir, Riesling, Gewürztraminer, Pinot Blanc, Pinot Gris and other varieties annually.
Local meals -- For those who would rather eat than cook, an increasing number of restaurants are sourcing food from nearby farms. No matter where you are in the state, there is sure to be a chef cooking up a feast using fruits, greens or meats that were grown or raised by a local farmer.
Use DAR’s Local Holiday Food Buying Guide for more local holiday food ideas and seasonal recipes.
DAR’s mission is to ensure the long-term viability of agriculture in Massachusetts. Through its four divisions – Agricultural Conservation & Technical Assistance, Agricultural Markets, Animal Health, and Crop and Pest Services – DAR strives to support, regulate and enhance the rich diversity of the Commonwealth’s agricultural community to promote economically and environmentally sound food safety and animal health measures, and fulfill agriculture’s role in energy conservation and production. For more information, visit DAR’s website at www.mass.gov/agr, and/or follow at twitter.com/agcommishsoares.


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Kittens grow incredibly fast. As such, they require food that provides them with all the nutrients needed for healthy development. Dry kitten foods are recommended because they are nutrient-dense, allowing your baby cats to develop into attractive and strong cats.
But when you visit any animal feed store, the large number of kibble options can overwhelm you and pose a serious dilemma.
In this review, we looked at the best kitten dry food on the market and reviewed them. Read through our reviews to learn more about the best foods, and pick the perfect option for your little felines.
- The Best Dry Kitten Food Are…
- 1. Wellness Natural’s Complete Health Kitten Formula — Best Dry Food for Kittens
- 2. Nutro Wholesome Essentials Kitten Dry Cat
- 3. Kitten Chow Nurture Dry Cat Food
- 4. Blue Buffalo Healthy Growth Natural Kitten Food
- 5. IAMS Proactive Health Kitten
- 6. Diamond Naturals Kitten Formula Dry Cat Food
- 7. Hill’s Science Diet Dry Cat Food, Kitten, Indoor
- 8. Iams ProActive Health Indoor Weight & Hairball Care Dry Cat Food
- 9. Blue Buffalo Wilderness Kitten Chicken Recipe Grain-Free Dry Cat Food
- Buying Guide For The Best Dry Kitten Food
- Final Thoughts
The Best Dry Kitten Food Are…
|1. Wellness Natural’s Complete Health Kitten Formul||Check Current Price|
|2. Nutro Wholesome Essentials Kitten Dry Cat||Check Current Price|
|3. Kitten Chow Nurture Dry Cat Food||Check Current Price|
|4. Blue Buffalo Healthy Growth Natural Kitten Food||Check Current Price|
|5. IAMS Proactive Health Kitten||Check Current Price|
|6. Diamond Naturals Kitten Formula Dry Cat Food||Check Current Price|
|7. Hill's Science Diet Dry Cat Food, Kitten, Indoor||Check Current Price|
|8. Iams ProActive Health Indoor Weight & Hairball Care Dry Cat Food||Check Current Price|
|9. Blue Buffalo Wilderness Kitten Chicken Recipe Grain-Free Dry Cat Food||Check Current Price|
This Wellness Natural’s Complete Health Kitten Formula is our favorite and deservedly takes the first position in our list of the best kitten dry food. The kibble is prepared with chicken as the first ingredient and is really tasty for baby kittens.
What we liked most about the food is that it is carefully formulated to provide your kittens with all the proteins and minerals they need for fast growth.
In addition to ample amino acids from chicken meat, chicken liver, and chicken broth, the food is enriched with Omega-6 and Omega-3 fatty acids. The combination goes a long way into strengthening cats’ immune systems and healthy smooth fur.
When you start feeding your cats with the food, it will take only a few days to start seeing a difference in their fur.
To be able to play, learn, and grow into a lovely cat, your kitten requires good eyesight and brain development. This is why the food is also enriched with vitamins, antioxidants, and Taurine. It is one of the best ways to turn your cat into an athlete in your home.
- Crude protein: 11.0% (minimum)
- Crude fat: 7.0% (minimum)
- Crude fiber: 1% (maximum)
- Moisture: 7% (maximum)
- Contains high amounts of proteins from real chicken
- The food is prepared with ample quantities of vitamins and arachidonic acid (ARA) for proper brain development
- The formulation is good in suppressing urinary tract infections
This Nutro Wholesome Essentials Kitten Dry Cat food is one of the most popular kibble choices out there because of the carefully selected ingredients and nutrient balance.
The food is prepared using chicken as the main ingredient for a high supply of proteins to your kittens. To provide more healthy carbs, the food also contains brown rice.
When kittens are growing, they are faced with all sorts of infections and diseases. But Nutro included ample Omega-3 fatty acids and antioxidants that help to strengthen your cats’ immune system. Therefore, you can expect that the cat will fall ill less often.
Another outstanding thing about the food is that it is prepared from sources that are free from growth stimulants, antibiotics, and genetically modified objects (GMO). For example, the chickens are supplied by trusted farmers who use free-range systems.
- Crude proteins: 36% (minimum)
- Crude fat: 19% (minimum)
- Crude fiber: 4% (maximum)
- Moisture: 10% (Maximum)
- Clear balance between proteins and carbs that your kitten gets
- Enriched with Omega-3 fatty acids and vitamins for a stronger immune system
- Free from growth stimulants, antibiotics, and GMOs
- Contains calcium and other essential minerals for stronger teeth and bones
- Can result in dehydration if your cat fails to take ample water
Coming next on our list is this Kitten Chow Nurture Dry Cat Food, a uniquely formulated feast for kittens. It is an age essential dry kitten food formulated with the four foundational building blocks of nutrition; proteins, DHA, essential nutrients, and antioxidants.
The main ingredient in the kibble is protein, which constitute more than 40%. Although the main source of protein is chicken, it also includes other sources such as liver and fish meal.
We liked the protein combination because it implies that the kittens can have an ample supply of all essential amino acids for building lean muscle and overall body health.
Another outstanding thing about this kitten food is that it is rich in docosahexaenoic acid (DHA) and arachidonic acid (ARA) that are very crucial for brain and vision development.
Besides, the food contains 25 essential vitamins, such as Vitamin B12, and Vitamin B3, which help to strengthen the immune system of cats, even at young ages.
- Crude proteins: 40% (minimum)
- Crude fat: 12.5% (minimum)
- Crude fiber: 2.5% (maximum)
- Moisture: 12.0% (Maximum)
- High protein made from natural sources
- Formulated to provide kittens with essential nutrients just like their mother’s milk
- Loaded with fatty acids and ADA that help to support better vision and brain development
- Contains all minerals and vitamins for a healthy immune system
- Sold affordably
- The ingredients contain soy and corn gluten meal
If you have young kittens and want to wean them, you need a special type of dry food that they can easily digest, and absorb most nutrients.
This Blue Buffalo Healthy Growth Natural Kitten Food is formulated to make your little felines easily shift to hard foods and enjoy the transformation. The food is prepared using meat from chicken that allows the kittens to feel natural and enjoy the lovely flavor.
In addition to chicken meat, the food is enriched with brown rice that helps to supply the additional energy that your kittens need to play and grow. To keep your kitten’s immune system strong and reliable, Blue Buffalo also included a lot of vitamins from vegetables and essential minerals.
We also liked the inclusion of antioxidants, such as docosahexaenoic acid (DHA) and arachidonic acid (ARA).
that help with eyesight and brain development. With these ingredients, you are sure that your kittens will be able to see, play and enjoy every moment, even at night.
- Crude protein: 36% (minimum)
- Crude fat: 20% (minimum)
- Crude fiber: 3.5% (maximum)
- Moisture: 9.0% (maximum)
- Proteins sourced from real animals
- Provides a perfect balance of proteins, carbs, vitamin, and minerals for small cats
- Free from preservatives
- The food does not last long after opening the seal
Coming next on our list is this IAMS Proactive Health Kitten food, which is carefully formulated for active baby cats. The main ingredient used to prepare this food is protein sourced from chicken meat, chicken oil, and eggs. Further, the food contains fish oil, which helps to diversify the amino acids available for your cat.
Another outstanding ingredient in this food is the inclusion of most vitamins that your kittens need for a stronger immune system.
The food contains high concentrations of Vitamin C, Vitamin E, and essential minerals that help to strengthen the cat’ immune system. Furthermore, antioxidants and minerals work together to promote a healthy heart and brain development.
When small, the teeth of your kittens are still fragile and can easily get damaged if tartar starts building on them. However, this food is formulated with essential minerals, especially calcium and phosphorus that promote stronger teeth. Also, the kibble has a crunchy texture that allows the cat to remove tartar when feeding.
- Crude protein: 42.2% (minimum)
- Crude fat. 21% (maximum)
- Moisture: 10.0% (maximum)
- Prepared with high-protein content for a healthy cat
- Enriched with probiotics for a more effective digestive system
- Can be used for both young kittens and pregnant cats
- Provides your cat with all the minerals to needs for faster growth
- Contains corn gluten meal
Diamond is another brand that enjoys an excellent reputation in the pet food niche because of commitment to quality, and this Diamond Naturals Kitten Formula Dry Cat Food is a testimony to that.
We were impressed by the food because it does not have anything artificial. It is natural and contains all the nutrients that your baby cats need.
The bulk of the proteins in this food are sourced from cage-free chicken, which supply amino acids to your cats for lean muscle development. Sweet potatoes are included in the food to supply additional carbs to your kittens.
Well, even if your lovely little feline wants to play and exercise the whole day, this kibble ensures it will not run out of energy fast.
The food is also loaded with a lot of vitamins, including vitamin A, vitamin C, and Vitamin E that are derived from vegetables and fruits. To make the food more helpful to your kittens’ immune systems, Diamond went ahead and included ample Omega-3 and Omega-6 fatty acids.
With this food, you can rest easy knowing that your cats can fight most infections and diseases.
- Protein: 34% (minimum)
- Crude fat: 22% (minimum)
- Fiber: 2.0 (maximum)
- All-natural ingredients
- High protein content sourced from cage-free chicken
- Does not contain artificial flavors or colorings
- Enriched with all the essential minerals and vitamins for a healthy kitten
- Some cat owners say their kittens experienced stomach upsets
For people who love staying indoors with their kittens, it is important to ensure that only the food with the right formulation is selected.
A good example is Hill’s Science Diet Dry Cat Food, which is formulated to supply your kittens with ample proteins and carbs for faster growth.
The number one ingredient of this food is proteins, which are derived from chicken. Whether your little cats are just weaning or about to hit 12 months, the proteins offer them ample supply of amino acids for effective cell and ligament development.
To make the cat kibble balanced for kittens of all stages, it also contains healthy rice for the supply of healthy carbs.
Once you offer your cat some food, it can only help them if the gut system is in good condition. This food is prepared with probiotics and fiber content that helps to enhance the efficiency of nutrient absorption.
Other ingredients included in the food include minerals that promote the growth of strong bones, teeth, and a stronger immune system.
- Protein: 33.5% (minimum)
- Crude fat: 16.5% (minimum)
- Crude fiber: 3.5% (maximum)
- Proteins formulated using real-animal meat
- High fiber content and probiotics that help maintain the good health of the kitten’s intestines
- Essential minerals and vitamins that help strengthen your cat’s eyesight, and promote healthy brain
- The rich formulation makes the food a good option for pregnant cats too
- Free from preservatives
- Contains carbs derived from sweet potato
For pet lovers with little kittens and their mothers, using different foods can be a challenge. Think of a situation where young kittens rush to the mother’s plate and eat food formulated for adults.
To avoid such a scenario, you need food such as this IAMS ProActive Health Indoor Weight & Hairball Care Dry Cat Food, which works well for both kittens and their mother or pregnant mother.
This food is formulated to help meet the unique needs of indoor cats and kittens. The main ingredient of this cat food is chicken and chicken by-product, dried plain beef, and turkey.
Because it is formulated for indoor kittens and cats, the food contains 10% less fat compared to other common formulas.
Vets also recommend this kibble because it contains fat-burning L-carnitine, which helps cats shed excess weight. This is very crucial in helping to prevent the problem of diabetes in cats.
- Crude proteins: 30% (minimum)
- Crude fat: 11% (minimum)
- Crude fiber: 8.3% (maximum)
- Moisture: 10% (maximum)
- Carefully balanced food for healthy cats
- Combination of ingredients for the supply of diverse nutrients
- Crunchy texture that helps to keep the teeth of your kitty clean
- Good for both kittens and their mother
- Diverse vitamins and minerals for stronger bones, teeth, and immune system
- Contains chicken byproducts
Blue buffalo makes our list of best kitten dry food again and closes it with this highly cherished Wilderness Kitten Chicken Recipe Grain-Free Dry Cat Food.
Like most Blue buffalo products, this food is prepared with chicken as the main ingredient for a high supply of proteins and amino acids that kittens need for fast growth. This was aimed at giving the kittens a natural treat that is close to what their cousin felines in the wild get.
Every bite provides your kittens with probiotics that help to create the right environment for food digestion and absorption. Also, the food contains high quantities of fibers that help to optimize the efficiency of food uptake in the gut.
To make the food well balanced, it also contains all essential minerals and vitamins. The most notable of these include Vitamin B3, Vitamin B7, Vitamin B12, and Vitamin C. Other ingredients that make this kitten kibble stand out include Omega-6 fatty acids that are derived from flaxseed and taurine.
- Protein: 40% (minimum)
- Fat: 20% (minimum)
- Fiber: 3.5% (maximum)
- Moisture: 9% (maximum)
- 100% grain-free diet
- Prepared using real chicken meat
- Formulated using essential minerals and useful vitamin for better kitten health
- Supports healthy digestion with high fiber content and probiotics
- Mixed with Tocopherols, a preservative
Buying Guide For The Best Dry Kitten Food
As a proud pet parent of your kittens, their food should be carefully selected in line with its nutritional needs. Also, you need to understand that there is no one-size-fits-all approach to picking the right cat food.
So, here are the main considerations needed to identify the right kitten dry food:
A Closer Look At Dry Food
Cat foods fall into two main categories; wet food and dry food. Unlike wet foods that contain high moisture content of more than 70%, the dry food options only have about 10%.
When selecting the dry food for your kittens, the primary goal should be to pinpoint the option that has the ingredients that suit your kittens’ needs.
The main benefits associated with using dry food include:
- The dry food helps cats to practice and strengthen their teeth
- Nibbling the kibble helps to remove tartar that develops on the teeth
- The food is in solid form and does not mess the feeding area
- You can leave the food for the cat to eat freely
- The food is available in different flavors
- Serving the food to your kittens is easy
Note that unlike the wet foods, the dry kitten foods have the problem of causing dehydration.
This is probably the biggest consideration that you need to factor when buying kitten dry food.
Although they are little felines, it is important to look at them as carnivores that are tuned to live on a high-protein diet. So, here is what to look for when selecting the preferred dry food for your baby cats:
The best food for your kitten should be prepared from real animal meat. Like other wild cats’ meals, food prepared using real meat is rich in amino acids that the young felines need for rapid growth.
Although some manufacturers use proteins from just one source such as chicken or pork, it is better to go for food that combines several proteins for greater diversity of amino acids supply.
As we have already mentioned, cats are carnivores, and their digestive systems have evolved over time only to support high-protein diets. Therefore, you should look for the kitten food that has calories derived from animal proteins and fat, as opposed to grains.
Note that even if the food combines different carbohydrates, plant-based and animal-based, over 50% of them should be derived from animal proteins.
Vitamins and Minerals
Because kittens are still young and growing, the kitten food that you select should have all the essential minerals and vitamins to promote strong immune systems.
For example, the food should contain ample calcium and phosphorus for stronger bones and ligament development. Your kittens will also require Vitamin C and Vitamin E for stronger immunity.
Apart from high proteins, carbs, and vitamins, you also need to ensure that the kibble you select contains additional ingredients for the good health of your little feline.
So, check for things such as probiotics and fiber that help to maintain the intestines of young felines in good health. If you can get the food enriched with Taurine, Omega-3 fatty acids, Omega-6 fatty acids, and antioxidants, it will be a great advantage to your feline because it will help to promote good brain health, better eyesight, and a stronger immune system.
Now that we have highlighted the ingredients to look for, it is also important to note the ones to avoid. Some ingredients or chemicals to avoid include chemical preservatives, carb fillers, and food colors. Also, you should avoid foods prepared using growth hormones, antibiotics of or are GMO based.
Once you have narrowed down to a specific dry food for your baby cats, everything comes down to price. Like other products, the higher the price of dry kitten food, the better the quality.
While this argument is true, it is not always correct when it comes to kitten food because of the growing competition. For example, our reviews have captured diverse dry cat foods of outstanding quality, but the price ranges widely.
To get it right on the price of dry kitten foods, you should primarily be guided by quality as opposed to price. Once you have identified a good product that has all the ingredients that your cat needs, go for it.
But if you are shopping on a budget, you should start by checking the foods prepared using high-quality ingredients, but that are offered at low rates.
You could also check top stores such as Chewy to learn when they have discounted rates.
Here are other tricks to buy top-quality kitten food at a lower rate:
- Buy the kitten food together with other items to meet the targeted purchase amount for special discounts
- Try to by when stores have clearance sales
- Join a preferred store’s membership to enjoy members-only discounts on kitten cat foods
Today, the animal feeds market has become very competitive as new brands keep entering the niche. But the biggest challenge for pet owners is that some of the brands with kitten foods in the market cannot be trusted.
For example, most of them rarely reveal the quantity of carbs in their kibble. So, how can you beat them? One of the best methods is working with brands that have been tested and proven to be highly committed to quality.
Some respected names when it comes to the quality of kitten foods include Victor, IAMS, and Blue Buffalo. But you do not have to worry about the brands because all the products that we have reviewed in this post are picked from top-rated brands.
When looking for the best kitten dry food, your goal should be trained on quality. Since the baby cats are still growing, they require the best dry food for kittens with high-quality proteins, high-calories derived from animal fat, and all essential minerals.
The kitten kibble we have reviewed in this post have highlighted the best that the market has to offer. They are prepared by top brands and have a wide price range to ensure that you can easily pick the best food for your little felines.
While we stand with the nine top kitten dry foods in our reviews (they are excellent), this Wellness Natural’s Complete Health Kitten Formula was the best of them all. It contains a good balance of all the nutrients that your little feline needs for good health, faster growth, and better immunity.


Greek yogurt is a staple for most healthy eaters--and for good reason. Even the fat-free varieties are thick and tangy with a luxurious texture. The yogurt also has twice the protein as regular yogurt. Beyond eating it plain or with granola and berri... Read more
While food historians cannot pinpoint exactly where or when humans discovered yogurt, one thing is certain: People all over the world have eaten yogurt for centuries. Yogurt is made when cow's milk (or dairy-free soy milk) is combined with the li... Read more
Did you know that your digestive tract contains more than 400 types of “friendly” bacteria? These little guys, commonly referred to as probiotics (which means "pro-life"), help reduce the growth of harmful bacteria and promote a... Read more
We hear it all the time—you changed your habits and lost weight steadily, but after awhile, that progress halted. You’ve been stuck at the same weight for days, weeks, or even months. There’s nothing more frustrating t... Read more
If you’re watching your calorie intake, the most problematic part of your anatomy may be your sweet tooth. Our bodies are hard-wired for an attraction to sweet foods since sweetness signals that we’re taking in the calories (energy) neede... Read more
Eating right before bed is becoming an issue especially on the wrekend. I'm usually up a little later and I'm eating after midnight. I have calories lefy but I feel like I'm heading done the wrong path. Let's see how tomorrow goes! !... Read more
Hey spark group! So happy and excited to be part of a support group! I just want to share some struggles I am facing and I would love to have some feedback. So almost 7 months ago, I cut out refined sugar from my diet because I finally realized th... Read more
February i was 181 pounds, i made a decision right there something had to change. It haven't been easy, today i am 155 pounds. Everyday i feel 1 pound closer to my goal, tell yourself i can DO IT!!! 10 more pounds to go....... Read more
are there any vegans or vegetarians here? I eat mostly vegan, occasionally given in to old habits but getting better. looking for like minded friends! i have about 50-60 pounds to loose, i have already lost about 50!... Read more
If you find that you just ate under calories for the day, eat a cup or two of Fat Free Light yogurt. Most store brands carry a wonderful selection that will be around 100 cals, and less than 20 carbs (like Publix brand).And the flavors are great! I... Read more
I love ice cream. It is my favorite thing so when someone told me that frozen yogurt was just as good, I thought yeah right. I went to Publix and git their brand of vanilla yogurt and I must say it was as good as my fattening ice cream and i could ha... Read more
Over the past few years, Greek-style yogurt has skyrocketed in popularity among health-conscious dairy fans. It's become almost impossible to pass by the dairy case without spotting multiple flavors and brands of the creamy treat. While Greek yog... Read more
It's funny to think that just a few years ago most of us had never heard of Greek yogurt, and now it has taken over the dairy case at most markets. By straining the whey, Greek yogurt (also called strained yogurt) is not only thicker but also pro... Read more
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I’m posting this because it’s such a simple and easy recipe, and though it’s not the healthiest, I want my kids to have this in their back pocket for those times when they need a quick, filling meal.
It’s not really even a recipe because the formula is quite simple.
Pasta. Butter. Cream. Sea salt. Coarsely ground black pepper. And Parmigiano Reggiano.
Prepare fettuccine according to manufacturer directions. Al dente, of course.
While fettuccine is cooking, put pieces of butter to soften in a large bowl.
When pasta is done, drain and toss with the butter, pouring in cream and sprinkling with salt as you toss. If you want it creamier and richer, simply use more butter and cream. I purposely don’t specify amounts because I go by feel when making this. But I wouldn’t recommend subbing half and half or milk. Only the real thing please, though you could “lighten” as I have here and really just use enough to get a faint coating of butter and cream on the noodles. I’d rather go heavy on the cheese itself anyway. Toss, toss, toss until coated. Then add grated Parmigiano Reggiano and toss again. Romano, Asiago, or Grana Padano will work beautifully as well.
Serve on heated plates, sprinkled with more cheese, and of course, coarse gratings of black pepper.
No, it’s not the “classic” way of preparing Fettucine Alfredo. But it works for us. 🙂


Commercial Griddle for Hotel Electric 1/3 Grooved Grill with Mirror Grilled Plate
The griddles can choose constant temperature control or manually adjust different temperatures. Each mode can quickly heat up, and can maintain heat for a long time, and the intensity is sufficient for daily use.
Our frying pans include regular and mirrored griddle. Both options have heating elements located in the center of each stove in the baking tray, with the middle position convenient for cooking food, and the outer edge can be used to maintain the temperature of the food.
The device has 2 burners, suitable for making various delicious dishes such as burgers, pancakes, etc., with a third of the grooved pan, which is specially used for beef steak, pork steak and other food.
The thickness of the baking pan is 12mm, which ensures that you can maintain the required temperature even during frequent operations.
There are two large control knobs on the front of the device. These knobs control the burners on both sides, and the operation is very simple and intuitive. So you can arrange different foods in the grill to cook the corresponding food in different positions.
Griddle can be placed on your existing countertop, which is very suitable for kitchens with little space, and it is very easy to install.
Desktop type, the device has a small size and is very space-saving. Other devices or supplies can be placed beside the device. It can also be placed on an existing workbench, ensuring maximum space in your kitchen.
The device has a waste tray for collecting food particles, making the cleaning process faster and easier.
This commercial griddle is perfect for use in your kitchen, restaurant or buffet.
- The appearance is smooth and beautiful, which meets the design of various styles of kitchens, beautiful and generous.
- Griddle is sturdy and durable, made of stainless steel, with beautiful appearance.
- Grilled plate size is 700*400mm with 12mm thick grilled plate,2 U-shaped Burner with 1/3 grooved grill.
- Because of the specific burner design, its probe can always monitor the temperature level to maintain the most suitable temperature.
- Each knob controls the temperature of the respective stove, which can maintain a constant temperature, and the griddle can be moved.
- Griddle's surface has a uniform heat distribution and is suitable for frying various meats, fried rice, fried eggs, and more.
||Griddle Supply Output:
commercial stainless steel equipment
stainless steel gas range oven
||Griddle supply output
||Electric Griddle(1/3 Grooved)
||Electric Griddle(Mirror Grilled Plate)


There is no other way to put it, hunger just hurts more during the holidays. For many in the Bay Area, this time of year shines a spotlight on just how much food insecurity affects their lives. That’s why ABC7 and Bay Area food banks are working together to collect much needed food and cash donations this holiday season.
On Nov. 18th ABC7 broadcasted live from the Food Bank of Contra Costa and Solano warehouse in Concord. On-air interviews were conducted with people who receive food, member agencies, and of course our own executive Director, Larry Sly. Volunteers and visitors were able to meet Spencer Christian, ABC7 News weather forecaster, in person. Food provided by Panera Bread, Round Table, Togo’s and Tower Grille, kept our guests energy up while Mark from Denon & Doyle kept the music going for the evening’s festivities.
More than 780,000 people in the Bay Area go hungry each month. That’s about 1 in 6 Bay Area residents, which includes families, children and seniors. For 23 years, ABC7 and Bay Area food banks have worked together and you can join us in helping feed our neighbors in need this holiday season! Text the word FEED to number 80077 to donate $10 to Bay Area food banks. When prompted, reply with YES to confirm the donation and have it added to your phone bill.
In addition to your donations, each of the Bay Area food banks were awarded with $15,000 from Disney-ABC to help provide food, including fresh fruits and vegetables, to children and families who need it most in the Bay Area.


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Flavors collide in each bag of Lifesaver Gummies Collisions! These Lifesaver gummies feature surprising combinations of two flavors in each gummy. Why settle for one flavor when Lifesaver Collision Gummies have combined two great flavors into one delicious gummy ring?!
Three flavors in each bag, including raspberry lemonade, cherry watermelon, and pineapple punch


Cleo’s Peanut Butter Cups — Rice-milk chocolatey coating cuddles the creamiest, dreamiest peanut butter filling ever! 43g packet containing two cups. A vegan alternative to Reese's Peanut Butter Cups.
- Made without artificial ingredients of any kind (flavours, colours, preservatives, etc.)
- Made without hydrogenated oils (hence, free of trans fats)
- Made without genetically modified ingredients
- Naturally cholesterol free
- The palm oil used is ethically sourced. More info: http://gomaxgofoods.com/ethical-non-gm-sourcing/
Exciting chocolate from the States.
Ingredients: Peanuts (dry Roasted), Organic Unrefined Cane Sugar, Palm Kernel Oil, Cocoa Powder (natural), Rice Powder (rice Syrup Solids, Rice Starch, Rice Flour, Carrageenan), Soybean Lecithin, Salt. Allergens: Contains peanuts and soy. This product is manufactured in a facility that also produces products containing dairy, eggs, wheat, peanuts, and other tree nuts, therefore trace amounts of these ingredients may be present.
|Typical Values||per pack|
|of which sugars||14g|
|of which saturates||9g|


That organic living is a conscious health choice
What is gluten? What does it do?
Gluten is a family of proteins found in grains. Rye and barley contain gluten as does wheat and its many variations like durum, farina, faro, kamut, spelt, and semolina. Gluten, however, is not found in all grains. Amaranth, buckwheat, corn, millet, quinoa, all forms of rice, and teff are gluten-free. Oats while naturally gluten-free, are often harvested, milled, and processed alongside wheat. So unless derived from designated gluten-free facilities, oat products may contain traces.
When combined with water, gluten-containing flours develop a sticky consistency. Interestingly, it’s for these adhesive, glue-like properties that glu-ten received its name. In baked goods, gluten binds ingredients and imparts elasticity, allowing dough to rise without losing its structure. In our mouths, it delivers the desirable pillow-like chewiness we appreciate in breads, cereals, biscuits, crackers, and pastries.
What is the problem?
From a culinary standpoint, gluten seems like a slam-dunk. Unfortunately, from a nutritional perspective, it’s kind of a mixed bag. A growing number of individuals experience adverse reactions after consumption. The symptoms of gluten intolerance can progress slowly or immediately, ranging from mild to severe, and arise gastro-intestinally or throughout the whole body.
Of all of the gluten-related disorders, Celiac or Coeliac Disease (CD) – a chronic autoimmune condition - is the most worrisome. When a person with CD consumes even small amounts of gluten, their immune system mounts an inflammatory attack on the lining of the small intestine. Symptoms may manifest digestively (gas, bloating, abdominal pain and diarrhea), non-digestively (headache, fatigue, joint pain) or not at all – which can complicate diagnosis. However if unidentified and untreated, the long-term malabsorption and tissue damage pose serious health implications. Some medications can help to reduce symptoms, but the only ‘cure’ is complete abstinence from all dietary gluten.
More prevalent than CD is non-celiac gluten-sensitivity (NCGS). Individuals with NCGS can experience any range or combination of the symptoms of CD, without the characteristic injury to the small intestine. However, the defining characteristic of NCGS is that symptoms resolve relatively quickly upon switching to a gluten-free regime.
What is the cause?
The incidence of all gluten-related disorders is on the rise worldwide. Experts aren’t exactly sure why. Some reason that gluten has always been troublesome but that scientists couldn’t pinpoint its involvement up until now. Others blame the increased global consumption of wheat, borne of the westernisation of diets – especially in the Middle East, Asia, and Africa – which led to wheat replacing rice and other staple grains.
The Americas and Europe also rely on wheat-based ingredients in processed foods more than ever before. With higher percentages of gluten, baked goods are less apt to crumble with slicing or lose their shape on market shelves. Others point to modern changes in wheat farming. Genetic modification for stronger wheat crops offers the benefits of accelerated growth, abundant harvests, and resistance to pests, disease, and climate shifts. Sadly, as wheat becomes faster, higher, and stronger – it also proves a challenge to digest.
What you should consider before going gluten-free
If you frequently suffer from digestive discomfort or irregular bowel pattern, visit first with a gastrointestinal specialist who can investigate and rule out any underlying GI disorders. Thereafter, go on a gluten-free diet trial and observe if symptoms subside. Likewise, children or adults who are newly diagnosed or managing conditions connected with gluten-sensitivity (multiple allergies, chronic inflammation, or autoimmune diseases) might consider this process as well.
A registered dietetics professional can offer informed guidance in grocery shopping, menu selections, and meal preparation to ensure your new regime is:
Now what if you are healthy and without symptoms, should you go gluten-free? There are a few considerations to keep in mind before making the switch:
Remove and replace: The more varied and liberal our diet becomes, the greater our capacity to saturate our systems with the full scope of nutrition the food supply has to offer. With each restriction – singular foods or entire food groups – this becomes more challenging. Gluten-containing grains provide valuable minerals (iron, calcium, zinc, and magnesium), B vitamins, and fibers. Other gluten-free alternatives can make up the difference, but this adds another layer of attention to daily food choices.
Anticipate premium prices: Gluten-free eating often requires gluten-free home-cooking. While blogs, support groups, and website offer plenty of recipes, these usually entail extra time for sourcing ingredients and hands-on prep. Manufacturers recognise the welcome convenience of pre-made alternatives and pad their prices accordingly – sometimes charging up to two to three times that of the standard equivalent.
‘Gluten-free’ and ‘healthy’ – not necessarily the same:
Attracted to – or perhaps distracted by – a “gluten-free” label on the front packaging, consumers often overlook nutrition information and ingredients listed on the back and side panels. Many cereals, pastas, and breads use grains that are gluten-free, but are also highly refined and stripped of their valuable nutrients. Manufacturers also process products with preservatives, stabilisers, flavourings and other chemical agents to compensate for losses in texture or mouth-feel when gluten is removed. For non-intolerant individuals, prioritising “100% whole grain” products with no artificial additives might prove a better focus for overall health - weight maintenance, blood sugar stability, nutritional adequacy, and chemical-free eating.


When we first became vegetarians in the 1970s, there were only a few companies, such as Worthington Foods and Heinz (with Vegetarian Baked Beans), that promoted their foods as vegetarian. Most of the products that were clearly identified this way had strong religious audiences, targeting groups such as Seventh-day Adventists or Jewish people who kept kosher and refrained from mixing meat with milk. When vegetarian products weren’t economically popular, activists and a few businesses took an interest in these items and promoted them because they wished to see them succeed. Today, it seems many companies actively market a meatless item because there is a stronger profit motive now.
When we exhibited at a recent American Dietetic Association annual meeting, we were happy to see that a major soy company was also present. However, they displayed only soymilk and did not showcase their other soy products. The booth’s personnel told us that, at this mainstream conference, they promoted only soymilk because 1) this product accounted for 95 percent of their sales, and 2) their other products are only in a limited number of markets and therefore unavailable to many potential customers.
In general, companies will only promote products they consider economically advantageous. It’s up to nonprofit organizations (for example, vegetarian groups) to inform consumers about their other items. In our capitalistic system, a product comes to the forefront because many ‘volunteers’ and organizations, as well as a few businesses, enter the market before there is enough consumer demand or distribution and push that item. At the right time, a smart, lucky, and hard-working entrepreneur capitalizes on some feature and makes lots of money. Often, the people who have been pushing these items for years go unrewarded. It doesn’t matter if you are talking about computers, software, or a vegetable burger. The companies that have flourished are built on the shoulders of giants and succeeded partially because of those who went before them.
After being at the American Dietetic Association, we had a booth at Natural Products Expo East. We learned that a large natural foods retail chain told a company offering vegan chicken nuggets that one of the product’s ingredients didn’t fit their ‘natural’ criteria. Therefore, the manufacturer switched a vegan ingredient to egg whites so that they could market to that chain. Another company producing a vegan analog told us they felt pressure to use whey to compete with similar non-vegan products.
We’ve also learned that, according to the Burger King website (updated in December 2004), the veggie burger that the company offers now has egg and calcium caseinate. Previously, these ingredients weren’t listed. (As of March 2005, Burger King’s website states this is not a vegan product.)
Numerous vegetarian companies have been sold to larger entities that want to reach the greatest number of consumers. This may lead them to change a product’s ingredients. Also, it appears that these businesses want to advertise in wide-circulation media. This trend promotes vegetarian products to the mainstream public. However, vegetarian media often do not have the circulation that some large companies require to consider advertising with them. Therefore, even though there has been a proliferation of vegetarian and vegan products, it actually can be harder for vegetarian publications and vegetarian TV and radio programs that depend on advertising.
In spite of this country’s imperfections, America has thrived because of its strong business, government, and nonprofit sectors. Though people in each entity don’t always understand or support one another, each has its role to play and makes the others stronger.
According to a Whole Foods Market® press release, the natural and organic foods supermarket was to give 5 percent of total company sales on January 25, 2005, to create the Animal Compassion Foundation. This nonprofit will provide education and research services to help ranchers and meat producers around the world achieve a higher standard of animal welfare excellence while maintaining economic viability.
Standards are being formed jointly by Whole Foods, PETA, Humane Society of the United States, and others. The new standards “will give shoppers peace of mind in knowing they can find the highest quality meat products that adhere to Whole Foods Market’s strict standards and values, which include raising farm animals with compassion.” According to the PR Newswire, Whole Foods envisions raising $500,000 seed money from its first 5 percent day. PETA has encouraged its supporters to buy only vegan items from Whole Foods that day, both to send the message that the most compassionate diet is one free of all animal products and to thank Whole Foods for its commitment to providing quality vegan products.
It’s great when nonprofits and business can work together. Certainly the entities involved in this Foundation have greatly assisted the vegetarian consumer. Nevertheless, there also seem to be numerous impediments to companies in the natural foods arena selling vegan and vegetarian items, and we hope these groups and businesses can also set up a foundation to assist companies who want to sell vegan items. For example, a food technologist could help these businesses find an alternative to egg whites, or a professional could help to market vegetarian foods to retailers who require certain standards. Perhaps some of our readers would like to endow VRG so we can have a food technologist and marketing consultant who can assist companies that want to market vegan products, just as other groups are assisting companies that produce and market animal products.
We hope that individuals, businesses, and nonprofits will continue to put a high amount of effort and emphasis into promoting compassionate and healthy vegetarian diets.
Debra Wasserman & Charles Stahler
Coordinators of The Vegetarian Resource Group
The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.
Thanks to volunteer Stephanie Schueler for converting this article to HTML.
The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.
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Good nutritious food is really important at any stage of life but never more so than when you’ve just had a baby. It can be the first thing to fall by the way side if there aren’t many other people around to help you. increasingly doula’s are offering to fill your freezer for you.
Having trained and worked as a chef in my life before having children and then feeding all four (and many more) for the last 20 years I’ve learnt a wide repertoire of nourishing foods for postnatal families. I’m really enjoying making raw snacks for my postnatal families to snack on in between meals these days.
Please get in touch to book this service which is £185- including shopping and all containers. We’ll plan together what you’d like and I’ll spend a few hours in your kitchen filling your freezer with delicious food to see you through the first week or so.
Available in London and Edinburgh.
Get in touch with any questions and to book


Recipe by Foxxyladyone
My aunt made this for us while we were in Alabama this summer. It's quick, easy and filling.
- 40 frozen cooked meatballs
- 16 ounces alfredo sauce, 3 jars are needed (the larger size)
- 16 ounces wide egg noodles
Directions See How It's Made
- Cook meatballs till they are cooked through.
- Meanwhile cook the noodles as directed on package.
- When done combined the three things together and simmer will everything is mixed through. I have also added peas and mushrooms to ours you can add or you don't have to either way its good. Serve with bread and a side salad.


Sloppy Joes With Catsup
|Ground beef||1 Pound|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Catsup||3⁄4 Cup (12 tbs)|
|Sweet pickle relish||1⁄4 Cup (4 tbs)|
Crumble ground beef in 2-quart casserole.
Stir in onion.
Cook at HIGH 3 to 4 minutes, or until beef is browned.
Stir once; drain.
Stir in catsup, relish, salt and pepper.
Cover with lid.
Cook at HIGH 1 1/2 to 2 1/2 minutes and at MEDIUM 3 to 4 minutes.


Gringo, a new restaurant with a familiar name, arrived in downtown St. Louis last month to serve Mexican street food like tacos and burritos (as well as burgers and more) alongside a full bar.
As part of a sale to Mission Taco, Gringo’s original location closed in 2016 after three years in St. Louis’ Central West End neighborhood. The downtown Gringo comes from Chris Sommers of Pi Pizzeria, who partners with co-owners including the restaurant’s original executive chef, Cary McDowell, as well as chefs David Rodriguez and Dale Beauchamp.
Gringo fills a space in the MX District formerly occupied by Robust Wine Bar, with seating for roughly 125 guests. Sommers served as general contractor for the refinishing, which incorporates resortlike décor to brighten the area, including hanging basket lamps above the bar and other tropical accents like an array of hanging plants and succulents.
From the menu, guests can choose from old Gringo favorites such as Gringo fries – crispy potato wedges tossed with queso cotija, herbs and chili flakes, served with Gringo ketchup and cilantro “ranch” dressing. Eight kinds of à la carte tacos are another highlight of the retooled menu.
New taco options include birria-style brisket topped with chow-chow and fresh AvoTerra salsa, which combines avocado and salsa verde. A vegetarian taco option features spice-rubbed jackfruit, roasted corn, pickled red onions, avocado, cilantro and Tajín seasoning.
“I think it’s sort of an updated take on some Mexican classics using some traditional cooking methods, with the introduction of a few twists and surprises,” Sommers says. “Most of the menu has been retouched in some shape or form. We’ve added categories including ‘Machetes’ and have expanded our burger and bar menu.”
Offerings under the Machetes menu category – giant rolled tortillas that resemble Mexican knives of the same name – come stuffed with a variety of savory ingredients. The Carbon-Ator, for instance, comes with steak al carbon, corn, poblano, pasilla salsa, queso fundido, cilantro and crema. Additional highlights include a Gringo burger with a grilled 8-ounce beef patty, tomato, house pickles, romaine, red onion and American cheese on brioche. All of those options sound delectable before seeing Into the Breeches from Shakespeare Festival St. Louis.
From the bar, guests can choose from updated offerings including two margaritas on draft and shaken cocktails such as the El Diablo with Cazadores Tequila Blanco, ginger beer, crème de cassis, lime and ice. Additional offerings include a selection of other tequilas, beers on tap or by the can and bottle, traditional-style micheladas (beer, lime juice and assorted sauces and spices, served cold in a salt-rimmed glass) and wine by the glass or bottle.
“I’m so pleased and proud to have Gringo back and to share it with more people,” Sommers says. “Downtown St. Louis is a perfect opportunity to reach a wide audience.”
Gringo, 635 Washington Ave., St. Louis, 314-449-6777, gringo-mx.com


Chicken Wings with Cilantro and Garlic: The best and the tastiest wings ever Lebanese style.
November 14, 2011 by Jackie K
Filed under Middle Eastern
|Chicken Wings with Cilantro and Garlic.||
Recipe Type: appetizer
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
This is not your ordinary wings recipe. The combination of cilantro and garlic that we used in Lebanese cooking give the fresh taste to any recipes.
- 1 pound chicken wings
- juice of 3 lemons
- 1 bunch cilantro, chopped
- 8 cloves garlic
- 1 jalapenos, chopped
- salt and pepper to taste
- oil for cooking
- Clean the wings and season with salt and pepper.
- Cook in a skillet with oil about 40 minutes until brown.
- Mince garlic and mix with cilantro and jalapenos.
- Add to the last 2 minutes of cooking.
- Serve as an appetizer or side dish with extra lemon wedges.
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Today I got $45 worth of fruit at the flea market at Folsom Blvd. I got 4 honeydew(they were $2 each, but they gave them to me @ 2 for $3, cause I buy so much!) and 3 watermelon($2.50each). Tons of nectarines, apricots and zucchini. I also got jicama, lettuce, oranges, 14 limes and 3 huge bags of bananas, totally ripe. I actually forgot to get mangoes!
Here’s my menu for tomorrow: Raw Strawberry Shortcake, Red/White/Blue Fruit Kabobs, and Coconut Noodle Soup. We’ll probably also eat watermelon tomorrow. I can’t tell you the ingredients of my concoctions yet, but if you come back tomorrow I’ll have the recipes and pictures…
I also have plums, tomatoes, and some celery, bell pepper and carrots in the house and with this I’ll be planning my menu for the week.
We already ate all the honeydew and several banana+ smoothies. I can’t wait to celebrate freedom and show the pictures of my (relative) first day of living a high carb raw vegan life, again.


Get an exclusive taste of the newest flavor from the Garrett School of Pop. Classically trained with hip pop style, Garrett KettleCorn hits the stage with smooth notes of sweet and salty.
If you love the sweet and savory combination of The Chicago Mix, then try our newest gourmet flavor – Garrett KettleCorn! Each crisp kernel is delicately glazed with a touch of sugar and a hint of salt. Be the first to taste Garrett KettleCorn beginning today, April 16 at 625 N. Michigan.


Pizza Pizza expands into B.C.
By Canadian PizzaNews
Vancouver – Pizza Pizza, has opened a store in New Westminster, B.C., kicking off a planned expansion through Greater Vancouver.
Locations in Vancouver, Burnaby and Surrey are expected to open in late 2018 and 2019.
“The Pizza Pizza brand has an incredible existing customer base across Canada, so we are thrilled to begin offering a new pizza option for British Columbians, that the rest of the country knows and loves,” said Paul Goddard, CEO at Pizza Pizza Limited, in a news release.
“We’re very excited about this next step in Pizza Pizza’s national expansion” says Goddard. “We know how much British Columbians love their pizza so we have big plans for the West Coast, and are looking to build significant market presence in the Greater Vancouver area, and beyond, in the coming years.”
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Latest posts by Lyndsay Edwards (see all)
- SALE 0-3 Years Recipe eBook – Dairy, Soya, Wheat, Gluten & Egg Free - June 1, 2017
- Dairy Free Easter Eggs At Asda - March 4, 2017
- 20 Dairy Free Biscuits Not In The Free From Aisle At Asda - January 30, 2017
Eating Out With Food Allergies – Butchers Of Llanddarog
My experience of eating at the Butchers of Llanddarog, Carmarthenshire with a dairy and wheat intolerance.
This month I went to visit my good friend who lives in Carmarthen for the weekend and while I was there we went for lunch at the Butchers of Llanddarog. My son wasn’t with me but if you’ve read some of my recent blog posts then you’ll know that my doctor has advised me to cut dairy and wheat out of my diet for six months to see if my recurrent tonsillitis is a symptom of dairy and wheat intolerance.
When the waitress came over I asked if she had an allergy menu and she said yes and brought it over for me.
Whenever I eat out and they have an allergy menu like this I feel much more confident eating there, I like that I can read the information for myself and not have to rely solely on what the waiter or waitress is telling me. However I read one side of the menu which stated that the sausages were dairy free but when I turned over the menu it had the sausages listed again but it showed that they contain milk, slightly confusing! I asked the waitress who said she would clarify this with the chef, she came back to tell me that the chef has checked and can confirm that the sausages do not contain milk and it is an error on their allergy menu. If my son who has a severe milk allergy was with me I would have left at this point as I wouldn’t be prepared to risk it, but my friend had just finished work and was hungry. I decided to play it safe and just ordered a plain chicken salad with no dressing and homemade chips which was delicious.
I understand that mistakes will happen and it may have been a mis-type on their allergy menu but allergy’s can be life threatening and they need to be taken very seriously. Simple errors like this do not install confidence in me and made me distrust everything unfortunately. I hope they have updated their allergy menu now so it has the correct information on it as the staff are lovely and the food is delicious. Next time i’m down that way I’ll be popping in to have a look at the allergy menu and I will update this post then with what I discover..
Use the search bar below to search this blog for more great dairy & soya free recipes!


Cilantro is one of the most popular herbs used in cooking, and for good reason. It adds a unique flavor to dishes that can’t be replicated with other ingredients. But when it comes to choosing between dried cilantro and fresh cilantro, which should you opt for? In this article, we’ll explore the differences between the two and the benefits of using each for your dishes.
What Is Cilantro?
Cilantro is a herb that is also known by its scientific name, Coriandrum sativum. It is a part of the same family as parsley, carrots, and celery. It’s native to the Mediterranean and is found in many cuisines around the world. Cilantro is also known as Chinese parsley or coriander, and it’s used in many dishes for its unique flavor.
Dried Cilantro vs Fresh
When it comes to choosing between dried cilantro and fresh cilantro, there are a few things to consider. The main difference between the two is that dried cilantro has a more intense flavor and a longer shelf life than fresh cilantro. Dried cilantro is also easier to store and use in recipes. On the other hand, fresh cilantro is more fragrant and has a brighter flavor than dried cilantro.
Benefits of Using Dried Cilantro
The main benefit of using dried cilantro is that it has a more intense flavor than fresh cilantro. This makes it ideal for dishes that need a stronger flavor, such as soups and stews. Dried cilantro also lasts longer than fresh cilantro, so you can store it in your pantry or spice rack for months. It’s also easier to measure out and use in recipes.
Benefits of Using Fresh Cilantro
Fresh cilantro has a brighter flavor than dried cilantro, so it’s ideal for dishes that need a more subtle flavor. It’s also more fragrant and has a higher nutritional content than dried cilantro. Fresh cilantro has a shorter shelf life than dried cilantro, so you should store it in the refrigerator and use it up quickly.
Which Is Better?
It really depends on the dish you’re making and the flavor you’re looking for. If you want a stronger flavor, then dried cilantro is your best bet. If you’re looking for a more subtle flavor, then you should opt for fresh cilantro. It’s also important to consider the nutritional content of each type of cilantro, as fresh cilantro has more nutrients than dried cilantro.
How to Use Cilantro
Using cilantro is easy, no matter which type you’re using. For dried cilantro, you can simply measure out the amount you need and add it to your dish. For fresh cilantro, you can chop it up and add it to dishes at the end of cooking. You can also use it as a garnish for dishes that need a little extra flavor and color.
Best Dishes to Use Cilantro In
Cilantro is a versatile herb that can be used in a variety of dishes. It’s commonly used in Mexican, Indian, and Asian dishes. It’s also a great addition to salads, soups, and stews. Cilantro is also a popular garnish for tacos, burritos, and other Mexican dishes.
Recipes Using Cilantro
There are many delicious recipes that feature cilantro as an ingredient. Here are a few of our favorite cilantro recipes:
- – Guacamole: This classic Mexican dip is made with avocados, tomatoes, onions, and cilantro.
- – Salsa Verde: This Mexican sauce is made with tomatillos, jalapeños, garlic, and cilantro.
- – Cilantro Rice: This flavorful side dish is made with white rice, cilantro, and Mexican spices.
- – Cilantro Lime Chicken: This dish is made with chicken, cilantro, lime juice, and spices.
- – Cilantro Lime Fish Tacos: These fish tacos are made with white fish, cilantro, lime juice, and spices.
When it comes to choosing between dried cilantro and fresh cilantro, it really depends on the dish you’re making and the flavor you’re looking for. Dried cilantro has a more intense flavor and a longer shelf life, while fresh cilantro is more fragrant and has a brighter flavor. Both types of cilantro can be used in a variety of dishes, from Mexican to Asian to Indian cuisine. No matter which type you choose, cilantro is sure to add a unique flavor to your dishes.


In the enchanting world of the Great British Bake Off (GBBO), Episode 3 brings us a delightful fusion of French sophistication and tropical flair with the “Parisian Pina Colada Tart for the Tarvin Tarts.” Join us as we delve into the culinary journey of this delectable creation that promises to tantalize taste buds and transport us to a world of elegance and exotic flavors.
The Culinary Alchemy
The Parisian Pina Colada Tart is a masterpiece that marries the elegance of Parisian pastry with the vibrant spirit of the Caribbean. This delectable tart captures the essence of a classic Pina Colada cocktail and transforms it into a sweet, indulgent dessert.
The Flavor Medley
Imagine the harmonious blend of creamy coconut, zesty pineapple, and a hint of rum, all encapsulated within a buttery, flaky pastry shell. The Parisian Pina Colada Tart is a symphony of flavors that dance on your palate, evoking the spirit of a tropical paradise.
As with every GBBO challenge, aesthetics play a vital role. Contestants must not only create a tart bursting with flavor but also one that is visually stunning. The Parisian Pina Colada Tart invites bakers to let their creativity run wild, incorporating elements of French pastry finesse and the vibrant colors of the Caribbean.
Meet the Tarvin Tarts
GBBO Episode 3 introduces us to the Tarvin Tarts, a group of talented bakers hailing from various corners of the UK. Each Tart brings their unique baking philosophy and style to the competition, making for an exciting clash of creativity and technique.
From seasoned bakers with years of experience to passionate home bakers, the Tarvin Tarts represent the diversity of the British baking scene. Their journey through the Parisian Pina Colada Tart challenge promises to be filled with surprises, triumphs, and a few delectable mishaps.
Navigating the Challenges
GBBO is renowned for its nail-biting challenges, and Episode 3 is no exception. Contestants must conquer the “signature bake,” the “technical challenge,” and the awe-inspiring “showstopper.” Each round presents a new opportunity for the Tarvin Tarts to shine and showcase their skills.
The Judges’ Verdict
The fate of the Tarvin Tarts and their Parisian Pina Colada Tarts rests in the discerning hands of GBBO judges Paul Hollywood and Prue Leith. Their expertise and palates will determine which tart is crowned the star of Episode 3.
The Parisian Pina Colada Tart Showstopper
The climax of Episode 3 arrives with the “showstopper” round, where the Tarvin Tarts unveil their most ambitious and visually stunning Parisian Pina Colada Tarts. Expect a feast for the eyes as contestants present their interpretations of this exotic delight. These tarts are not just desserts; they are works of art.
The “Parisian Pina Colada Tart for the Tarvin Tarts” is a testament to the creativity and ingenuity that defines the GBBO. This episode encapsulates the essence of baking as an art form and celebrates the diverse talents of the Tarvin Tarts.
Prepare to be enchanted by the harmonious fusion of French elegance and tropical vibrancy. GBBO Episode 3 promises to transport you to a world where every bite of the Parisian Pina Colada Tart is a journey to paradise.
Sweet Shortcrust Pastry
75g icing sugar, sifted
2 egg yolks
120g unsalted butter, softened
1/2 tsp baking powder
pinch fine salt
250g plain flour, sifted
2 tbsp cold water- may need slightly less, usually 20-30 mls
- Beat the butter in a mixer until soft, then add egg yolks and when beaten in add the icing sugar.
- Mix the icing sugar, egg yolks, creamed butter, baking powder and salt in a large bowl.
- Add the flour and rub in with fingertips until the mixture becomes sandy.
- Add the water then mix and press together in the bowl if necessary.
- Place the dough on a lightly floured worksurface and knead gently by hand until well blended or knead in the bowl.
- Wrap in film and chill for 10 minutes minimum before rolling out.
- Butter the tart tin


Pampa teaEdit Company
Popular Teas from Pampa teaSee All 4 Teas
Recent Tasting Notes
Probably the best herbal tea blend that I have tried it.
It won the award in 2010 for the best herbal tea in SouthEast Europe in Mediterranean Fair – Healthy Food, Medicinal Herbs and Green Entrepreneurship in Dubrovnik.
Flavors: Flowers, Fruity, Herbs, Honey, Rosehips


Monday, April 22, 2024
By Joan Namkoong
May 7, 2014
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Cauliflower has been something I’ve eaten occasionally from a crudite tray, crunchy, mildly flavored and good with a dip. It’s not a vegetable I usually included in my cooking repertoire — it needs a bit of accompaniment, and my recollection of cheese sauce over cauliflower doesn’t fit with my current idea of good-for-you foods.
But I recently had some roasted cauliflower that changed my thinking entirely. Thick slices pan-seared to a deep brown, then roasted in a hot oven — the nutty, mild flavor and delicate crunch have made me a cauliflower convert.
Like broccoli, cauliflower is a member of the cabbage family, bred for centuries so its flower stems, also known as curds, form a tight head. The green leaves of the cauliflower cover the head as it grows, protecting it from the sun, keeping white varieties white by preventing the development of chlorophyll. Cauliflower comes in a variety of colors including yellow, orange, green and purple.
A 5- to 6-inch head of cauliflower contains only about 150 calories. It’s a good source of potassium, vitamins C and B-6, and dietary fiber. The thick stems hold the nutrients that would have gone into producing flowers if they hadn’t been stopped at the bud stage.
When buying cauliflower be sure the head is compact and dense, with no loose florets. The curds should be creamy white with no yellow or brown spots; avoid heads with black mold spots. Also avoid precut florets because freshness and nutrients are lost more quickly this way.
Store cauliflower in the refrigerator, and keep it covered with plastic wrap.
To prepare, begin by pulling off and discarding the green leaves. Cut out the core using a small, sharp knife. Separate the florets by breaking or cutting them apart. But if you’re following the recipe for roasted cauliflower, slice the whole head without removing the core so that pieces hold together.
For basic cooking, microwaving and steaming are deemed the best way to cook florets. Quick cooking enhances cauliflower’s delicate flavor.
EASY DOES IT
Roasting cauliflower requires little in the way of preparation or seasonings.
When roasting a chicken or other meat, this is a good side dish. Use a saute pan or skillet that will go into the oven, saving you the chore of washing another pan. Or prepare this entirely on the stovetop.
For seasonings, check your pantry. This is a good time to use those bottled salts, coarse or flavored. Lemon pepper or curry powder would be good, too. Dried herbs such as thyme, dill, caraway or oregano also work. For a little heat, use some Aleppo pepper or piment d’Espelette, both sweet, flavorful red peppers with a touch of heat. Sprinkle seasonings on the cauliflower before roasting.
Roasted cauliflower is also delicious drizzled with balsamic vinegar or sprinkled with shaved Parmesan cheese. Keep it simple and serve it with wasabi mayonnaise, or it can be cut into bite-size pieces to add to a salad.
Roasted Cauliflower 1 head cauliflower Olive oil Salt and pepper, to taste
Preheat oven to 425 degrees. Remove green leaf stems at base of cauliflower head; trim base of head. Rinse and drain well.
Cut inch-thick slices of cauliflower through whole head.
Heat large saute pan — one that will hold slices in one layer — over medium-high heat. Add 1 tablespoon olive oil, heat, then add cauliflower slices. Cook until brown and flip, adding more oil if needed.
When all pieces are brown, remove pan from heat. Season cauliflower with salt, pepper and any additional seasonings.
To continue in oven: Place pan in oven and roast about 10 minutes, checking with point of knife to see if cauliflower is tender.
To continue on stovetop: After cauliflower is browned on both sides, reduce heat to medium, season and continue to cook until tender.
Remove from oven or stove and transfer to serving plate. Serve warm or at room temperature. Serves 4.
Approximate nutritional information (based on 5-inch head cauliflower and 2 tablespoons olive oil, but not including salt to taste): 100 calories, 7 g fat, 1 g saturated fat, no cholesterol, 45 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g sugar, 3 g protein


What Are the Healthiest Cooking Oils? Find Out Here...
With so many oils available in shops nowadays, it's tricky to know which one to buy. This article gives you 9 of the healthiest oils on the market today,
Just How Healthy is That Cooking Oil We're Using?
Avocado Oil - Noteworthy Health Benefits & How to Make It
People claim that avocado oil is comparable to olive oil in terms of its health benefits. Learn why it's so healthy and how to make it at home.
Refined vs Unrefined Coconut Oil: Which Is Better For You?
There is an important difference between refined and unrefined (or virgin) coconut oil, and the two are not interchangeable
Is Olive Oil Really BETTER Than Vegetable Oil?
Olive oil is touted as a superfood capable of increasing longevity and aiding in weight loss, but is it really that much better than vegetable oil?
How to Choose the PERFECT Cooking Oil For Every Task
Knowing which cooking oil works best for which task will elevate your cooking from average to profound. Join us and learn for yourself.
Why You Shouldn’t Use Olive Oil To Fry Or Braise Food
Stovetop cooking is very versatile, but most people are disappointed with this cooking method because they make one of these 10 mistakes...
What Are the Healthiest Cooking Oils? Find Out Here!
8 Health Reasons Why You Need to Eat More Turnips
Like many other cruciferous vegetables, turnips are extremely rich in nutrients and low in calories. Here are 8 health benefits of the humble turnip.
The Biggest Mistakes of Cooking a Burger
Cooking burgers is the easiest thing, right? Well, there a few common mistakes people still make quite often.
This Underrated Food Is Much Healthier Than You Think!
The truth is that much of the stigma surrounding this food comes from its unfamiliarity. In reality, it is much healthier than other sources of protein.
Eradicate These Mistakes in Order to Cook a Perfect Steak
Cooking meat, especially steaks, can be puzzling. Here are 8 common mistakes that most people make when cooking a delicious steak.
Amazing! Who Knew Raisins Were This Good For You?
Raisins have been revered as a healthy snack for centuries. Here are 10 amazing health benefits of raisins.
When It Comes to Health Benefits, Celery is Right up There
Celery is a crunchy vegetable that is most often looked at as diet food. However, it's so much more than that. Here are 10 health benefits of celery.
Is There a Healthier Herb Than Ginseng? We Don't Think So!
Of all the medicinal herbs known to man, ginseng is probably the most legendary of all – and for good reason: its health benefits are simply extraordinary.
How to Get the Best Results from Your Slow Cooker
Do you have a slow cooker at home? If so, these tips will help you get the most out of it!
10 Health Reasons Why You Should Eat More Limes
Limes can do much more for our skin and overall health than just adding a refreshing zest to a drink, cleansing our body and boosting our immunity.
Never Eaten Artichoke Leaves? Here’s Why You Should!
Some people go a lifetime without having tasted artichoke, except for hearts, but its seven health benefits will make you start eating the leaves too.
Want to Know How to Cook the Perfect Pasta? Read This!
If you struggle with cooking pasta properly, and want to learn how to cook the perfect pasta, check out the these helpful tips!
Is Manuka Honey Really a Superfood? All is Revealed Here!
Manuka honey is often touted as a superfood, but is it? Find out more here!
8 Fantastic Health Reasons to Add Mangos to Your Diet
Mangos are some of the healthiest fruits on the planet. Here are 8 health benefits of this tasty fruit.
The Ultimate Guide to Using and Creating Sherry Vinegar
Not only is sherry vinegar delicious, but it also has many health benefits too. Find out more here.
Wonderful! Who Knew These Pesky Seeds Were So Healthy?
Most people find watermelon seeds to be really annoying, but they're actually extremely good for you. Here are 8 health benefits of watermelon seeds.
35 Cooking Hacks That'll Make Your Life a Whole Lot Easier
These 35 cooking hacks will make your life in the kitchen a whole lot easier.
Wow! I Never Knew Parsnips Have so Many Health Benefits!
Not only are parsnips tasty, but they're extremely good for you as well. Here are 6 health benefits of the humble parsnip.


De Cecco Farfalle Medie n°193 Durum Wheat Semolina Pasta 500g
Tasty and delicate variant of the largest Farfalle spread and appreciated throughout Italy, the Medium Butterflies owe their name to the typical butterfly shape. Recommended in recipes with tomato and cheese sauce or with creamy fillings that are well distributed over the entire surface of the pasta. Also ideal for the preparation of salads. Available in packs of 500 g.
INGREDIENTS: Pasta made from durum wheat semolina - may contain soy.
NUTRITIONAL VALUES: energy 1490 kJ / 351 kcal fat 1.5 g of which: saturates 0.3 g carbohydrates 69 g of which: sugar 3.4 g fiber 2.9 g protein 14 g salt 0 g
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Food Delivery in Reda
Have your favorite Reda restaurant food delivered to your door with Uber Eats. Whether you want to order breakfast, lunch, dinner, or a snack, Uber Eats makes it easy to discover new and nearby places to eat in Reda. Browse tons of food delivery options, place your order, and track it by the minute.
Pełnia Smaku Bistro
Bistro Polskie - Grunwaldzka
Bistro Pizza - Rumia
My Asia - Grunwaldzka
The Rolled Rice Sushi
Reda food delivery and takeout
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Reda restaurants that deliver
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All-Natural Dehydrated Chicken Gizzards for Dogs
Three Snouts Pure Nature WILDKIND whole chicken gizzards are a warming protein, which is a lean & guilt-free chicken treat perfect for training or snacking for dogs of all sizes.
These all-natural dog treats are made from just one single ingredient: Three Snouts very own premium Chicken Gizzards, proudly produced in Egypt
Chicken gizzards are a rich source of vitamins B3 and B12, and the minerals iron, phosphorus and zinc. These vitamins and minerals play an important role in the cell-metabolism of your canine.
These chews have a consistency of a bully stick but in a smaller chew. As with most meaty treats, pets love these.
- Lean and highly nutritious
- Suitable for dogs on a raw diet
- Free of any antibiotics, hormones, steroids, additives or preservatives
- Sourced and made entirely by Three Snouts in Egypt
Ingredients: Dehydrated Chicken Gizzards
|Crude Protein (min.)||77%|
|Crude Fat (min.)||9%|
|Crude Fiber (max.)||0.5%|
3,470 kcal/kg; 98 kcal/oz
Small, medium, large, giant
Puppy, young, adult, senior
This product is intended for intermittent or supplemental feeding only. Always supervise your dog when feeding any treats or chews. Please ensure that your dog has always access to plenty of fresh water.
Chicken Gizzards are high in cholesterol, therefore your pet should not consume more than 20% of their body weight on a daily basis
Store in a cool, dry place. Reseal bag after opening.


Preheat the slow cooker if necessary; see the manufacturer's instructions. Pour the boiling water and milk into the slow cooker pot, then stir in the oats.
Cover with the lid and cook on low for 1 hour for 'runny' porridge or 2 hours for 'thick' porridge.
Spoon into bowls, slice the bananas and divide among the bowls. Mix together the sugar and cinnamon and sprinkle over the top.


Christmas Gooey Butter Cookies with Sprinkles
Christmas Gooey Butter Cookies will melt in your mouth for a special holiday treat. The powdered sugar and sprinkles are a fun addition for your holiday gathering that everyone will enjoy!
- 1/2 Cup Unsalted Butter
- 1 8 oz Cream Cheese
- 1 Large Egg
- 1 ts Vanilla Extract You can use Almond, Lemon or Peppermint Instead.
- 1 Box White Cake Mix
- 1/2 Cup Holiday Sprinkles Divided
- 1/2 Cup Confectioners Sugar
Cream Together Softened Butter and Softened Cream Cheese. Add the Egg and Vanilla Extract and Beat until Mixed. Beat in the White Cake Mix until blended.
Stir in 1/4 cup of the sprinkles. Refrigerate overnight or minimum one hour. Overnight works best.
Preheat oven to 350 degrees. Add a Silpat or Parchment Paper to Cookie Sheet. Scoop Out Rounded Tablespoonfuls of dough. Roll into 1 inch balls and then roll in bowl of sprinkles and then roll in confections sugar.
Place on the cookie sheet and bake for 8-10 minutes. You can test a few to see what amount of time works best. I tried 8 and they were not done. I went with 10 minutes.
Take out of oven and after 2-3 minutes place on a wire cooling rack.
These cookies are very moist and almost feel uncooked. They are delicious and very soft and buttery and that's where they get their name. Butter Ooey Gooey Cookies. They make 3 sheets of 12 cookies.
Depending on your elevation and oven, you may have to test them to get the right doneness. You can change up the sprinkles and make them for Valentine's Day, Easter or whatever holiday or occasion you choose.
Serving: 3g | Calories: 95kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 7mg | Potassium: 6mg | Sugar: 5g | Vitamin A: 259IU | Calcium: 5mg | Iron: 1mg


Cookie Crunch Cocoa Puffs Homemade Cereal made with just 5 Ingredients! Gluten Free homemade cereal made right in your kitchen. Healthier, real food based, and so tasty! This Cocoa Puffs cereal tastes just like the real deal but better for you and budget
im gonna make this with aquafaba and brown rice syrup Making your own gluten-free cereal is so easy and super healthy! Packed with vitamin A, this sweet potato cereal is the perfect breakfast to power through your day!


I interviewed Susan Thacker, author of Supper Swapping
Have you and your husband ever looked at each other and said simultaneously, "We eat out WAY too much!"
Is gathering your family around the dinner table becoming more and more of a rarity?
Well, an enterprising Texas woman came up with a way to make sure her family feasted on home-cooked meals for at least four days a week. I was able to interview Susan Thacker last week for my interview show, Weekend Rockford. Here she explains how she came up with the idea of supper-swapping:
Ten years of taking turns making meals with a friend ended up as a cookbook: Supper Swapping-Cook Four Days a Month with Chefs' & Restaurants' Easy Recipes. Susan even speaks to groups about the benefits of the family dinner.
Susan's website has lots of good info, including recipes, tips for moms, and how to order her cookbook.


So I decided to get back on the horse and try again. I attempted another bundt but this time I was going to use a recipe specifically designed for bundts. I had a lot of feedback from my previous post, The let’s be honest bundt, and the main thing I discovered is you shouldn’t use a normal sponge recipe, you need to use a specific bundt recipe. They normally include either yoghurt or sour cream. I looked up a few recipes and the chocolate and soured cream bundt from Delicious caught my eye.
My oven thermometer also arrived so I used this for the first time. It hasn’t really helped … it reads 20 degrees cooler than my oven so now I think there is something wrong with the thermometer as well! I don’t know which to trust but I am in the process of negotiating with my landlord for a new oven… wish me luck!
As always, I want to be honest with you and it didn’t come out the tin in one lovely perfect piece. Again, a bit was stuck in the pan. As this was just for family and friends I quickly stuck the pieces together and covered with ganache so no one could see. The ganache was very rustic (messy) so I decided to grate white chocolate on to cover the damage and I have to say it transformed the cake. It looked fab and it was one of the lightest yet chocolatiest cakes I have ever eaten. I had loads of compliments and will definitely be using this recipe again.
200g Stork plus extra for greasing the pan
300g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
100g dark chocolate, roughly chopped
1 tsp vanilla extract
160ml soured cream
55g cocoa powder
400g caster sugar
3 medium free-range eggs, at room temperature
150ml double cream
70g dark chocolate, roughly chopped
Few squares of white chocolate for grating on the top
Preheat the oven to 160 degrees C. Another thing I learnt from my previous bundt post is that bundts need to be cooked low and slow. 160 degrees C for at least an hour. Grease the tin with Stork, making sure you get into every little corner. Then add a little buy accutane us flour and move the tin around to ensure the flour covers everywhere where the Stork is. It is very important that every little piece of the tin is covered so the cake won’t stick ( haha says she!!)
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
Melt the chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Once melted, take off the heat and sift in the cocoa powder. Add the vanilla extract, soured cream and 80ml boiling water, then stir to a smooth, thick paste.
Beat together the Stork and caster sugar. A stand mixer is great for this but if not a hand held mixer will be fine. Beat until the mixture turns pale and creamy, 4 or 5 minutes in a stand mixer should do it. Add the eggs one at a time with a spoonful of flour each time to prevent the mixture curdling. Then stir in the chocolate paste until well combined –but don’t over-mix. Fold in the flour mixture.
Spoon the mixture into the bundt tin making sure that you let the batter fall into each corner. You should never fill a bundt tin more than ¾ and I found this was quite a large mix so I also made 9 cupcakes with the left over batter. Bake in the oven for 60 – 70 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 15 min, then turn the cake out on to a wire rack and leave to cool.
To make the ganache, heat the cream in a small saucepan until it just comes to a simmer, then remove from the heat and add the chopped chocolate. Stir until the chocolate has fully melted and the mixture is smooth. Pour over the cake. You may need to use a pallet knife just to move the ganche around so it covers each little corner. Then if you want, grate some white chocolate on top and serve.


Rated 4.8 out of 5 by 30
Rated 5 out of 5 Great taste
I have to drink decaf coffee and this coffee tastes really great, just like having regular coffee.
January 17, 2014
Rated 5 out of 5 Best boldest decaf
I keep buying this particular decaf because it has a strong bold flavor which brings out the best of the coffee flavor. If you like bold coffee, you'll love this decaf version!
December 29, 2013
Rated 5 out of 5 FABULOUS FLAVOR
It is hard to believe this is a decaf. It is a wonderfully rich and smooth cup of coffee. A must try!
January 4, 2013
Rated 5 out of 5 Excellent buy
This decaf tastes better than most of the caffinated brands. I don't feel like I'm being cheated because I drink decaf!
January 3, 2013


This purse is one I got at a discount store about 4 years ago. Very plain, nothing fancy. I decided a couple of weeks ago to dress it up a bit. So, above is the before picture, BORING!
And here are the after pictures. The one thing I didn't consider was that the purse was already sewn together, so decorating the front pocket was a real trick. I had to do a lot of hand sewing, but that's ok. Hand work like that is very soothing and I enjoyed it. I love my "new old purse"!
Now, a yummy recipe that I threw together a couple of weekends back. It's super easy and cooks in the slow cooker. Here you go...
4 boneless, skinless chicken breasts
A 6 oz bag of dried apricots
About 1/2 of a container of dried plums
2 tsp ground cumin
1 tsp ground turmeric
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
enough chicken broth to cover the chicken
Place chicken in the bottom of the slow cooker. Add fruit. Add spices. Pour chicken broth over all just until chicken is covered (I used 1 and a half boxes of chicken broth). Let cook in slow cooker on low for 8-10 hours.
I cooked up some brown rice to go with the tagine. If you like, you can cook some onion and garlic in a little olive oil and put that in with the chicken before cooking in the slow cooker. This rich, flavorful recipe is a great fall/winter dish. Warm and comforting. Enjoy!


- 1 lb ground beef browned
- 2-3 cloves of minced garlic
- 2 cans (10.5 oz ) diced tomatoes
- 1 small can 6oz tomato paste,
- 1 small can 8 oz tomato sauce
- 1 Tablespoon dried basil
- 1 Tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Brown beef over a medium/high head. Using a slotted spoon to drain grease, place into a 4-5qt crockpot. Add in the rest of the ingredients, and stir to combine.
- Cover and cook on LOW for 6-7 hours or on HIGH for 4 hours. Serve over your favorite pasta!


Buy the Book
Take a sneak peek here.
A stunning, full-color 136-page cookbook featuring 80 recipes, 75 inspiring photos, and lots of helpful tips throughout. Learn the Art of Cooking with Lavender and elevate your cooking and baking to a whole new level. An exciting, colorful new volume by award-winning cookbook author Nancy Baggett.
Washington Lavender Farm, Sequim, WA
Many, many years ago I grew lavender in my garden. I liked the graceful look of its purple spires, and I adored its refreshing spicy fragrance that wafted up across the yard. But, unlike the rest of my herbs, which I constantly snipped for the kitchen, my lavender just sat there looking pretty.


At Shaklee, we never stop innovating because we want to keep giving you the best of what you need to live a healthier life! We just launched a new version of our Life Shake and an all-new, better than ever, probiotic. Read on to learn more about our exciting new releases!
We're shaking things up with our newest selection of Life Shake. We took all of your favorite things about Life Energizing Shake and kept it all, and made a bunch of improvements we know you'll love. This is our best Life now with absolutely no compromises. Our new shakes feature:
- 20 grams of ultra-pure, non-GMO protein with precise ratios of all 9 essential amino acids.
- Powered by Leucine to help you build lean muscle, burn fat, and improve metabolism.
- Easy to digest, promotes regularity, and digestive comfort. Our proprietary prebiotic comes from an ancient grains blend Plus added digestive enzymes for improved protein absorption.
- 23 essential vitamins and minerals clinically proven to support heart, brain, vision, bone, immune, and overall health. Includes 200 mg of calcium plus ALA, an essential omega-3 fatty acid, and more.
- Low Glycemic. Supports healthy blood sugar levels with zero added sugar.
We also love that Life Shake is non-GMO, vegan, gluten-free, Kosher and Keto-friendly, AND it's available in Plant and Soy Protein formulas to meet your specific needs.
With 140 calories per serving, it's a healthy base to build on. Customize your Life Shake with your choice of milk or water and your favorite ingredients including fruit, vegetables or organic extracts.


The Snow's Coming-
This is being predicted as the biggest winter storm in decades, and I'm hoping for a snow day tomorrow! Not because I'm lazy, just coming off a three-day weekend. Here's why- since the snow is going to start here tonite, with a predicted inch or 2 (not too bad), it's the up to 4-6" more on top of that
that I'm cringing about. Not fun to try and drive home AFTER work in that much white stuff. Boise never does well with snow. Too many SUV drivers think they levitate over the snow :( Time will tell, but I love snow!!!
Lots of Great Recipes
- I have been playing around with some old, and new, recipes so I thought I'd post some here-
A nice, low fat pesto sauce I made with a HUGE batch of fresh basil, oh the smell! I swooned! Great on multi grain spaghetti- Grouprecipes.com
Cuban Black Beans and Rice
- I add more heat with more chili powder, to taste. It's great otherwise! wholefoodsmarket.com
Great for vegetarians and vegans. I serve with corn chips.
- Excellent on top of a bed of greens, with an avocado and strips of marinated lean beef, wow! Not very hot, will leave in some jalapeno seeds next time- allrecipes.com
I LOVE this website, consistently great recipes!
Carne Asada- Great with the dressing above- recipe from Marksdailyapple.com I'm playing with some of the Primal Blueprint eating plans
▪ 1 1/2 pounds (grass fed) flank steak I used round bottom, much cheaper)
▪ 4 garlic cloves, finely chopped
▪ 1 jalapeno pepper, finely chopped
▪ 1/4 cup finely chopped cilantro
▪ 1 teaspoon cumin
▪ 1 teaspoon chili powder
▪ 1 teaspoon oregano
▪ Pinch cayenne pepper
▪ 2 limes, juiced
▪ 1 orange, juiced
▪ 8 to 12 ounces beer (or beef broth)
Slice the meat on the diagonal into thin strips. Combine all ingredients in a large Ziploc bag or in a shallow dish (meat should be completely covered in liquid). Marinate in the refrigerator at least 3 hours.
Take out and drain off the marinade. Lightly salt the steak. The meat can be cooked in a skillet or grilled. Cook 3–6 minutes on each side for medium-rare. I'm going to try with chicken next time...
Sorry no photos on the other recipes, too busy!
- I have been harvesting from the freezer the last couple of weeks. It's been great being able to use up some of my green and red bell peppers I bought last fall. They were .50 each then compared to $1.50 each now. I've also started making some cobblers out of my homegrown, organic nectarines. They're awesome mixed with homegrown, organic blackberries and store bought wild blueberries (bought last summer on sale). Now I can start getting some room in my freezer back!
I found out I am allergic to dairy over winter break in December. I am off all dairy about 99%. Here's what I have seen- I used to have an occasional pimple or two, every week. All gone now. My skin looks great! I never had that problem til after... menopause. Yes, I'm there, no big deal anymore. Almond milk has been a good substitute for on top of cereal, etc. Here's a nice, non-dairy way I have used to use up my Starbucks Mocha powder (a gift)- allrecipes.com
Boiling water, coconut milk (low fat) and the powder. Not bad!
The "good news" about food allergies-
I decided to see a nutritionist, a part of our Employee Assistance Program (free up to six visits), to clean up my diet and lose weight. A good time for me to do this. So far, I'm happy to say, I'm losing weight easily, and down 7 lbs. I'm sticking with whole foods, no "diet anything". I was shown this website (all free) and it really helps- fatsecret.com/
It has a database of 1000's of items that are already listed- all kinds of grocery and restaurant items. You can also add foods as needed. It helps track and calculate your food, no guessing, or writing it on a piece of paper. My husband started using it too, as he needs to lose a small amount.
The great thing about a nutritionist is that you can tailor the food you eat for what works for YOU. No sales pitch- join this, buy that. This is working, and I can feel this difference already.
Other Really Good News-
I got a call last month- "your mammogram shows something, you need to come back in". The an awful long week of waiting, 12-15 films later- it came back clean, big sigh of relief. BUT, if it had been SOMETHING, it would have been small enough to treat easily, and quickly. GET A MAMMOGRAM EVERY YEAR LADIES!!! It may save your life. And tell your daughters too. Don't wait...