If you watch our weekly row-by-row garden show you’ve probably heard us talk about kale soup and If you don’t watch our weekly row-by-row garden show. You’ve probably been hiding under a rock You need to check that out every Thursday at 8 o’clock on our YouTube channel But anyway kale soup is one of my favorite fall and winter Dishes and we’ve got plenty of kale in the garden. So today I want to show you how we make it. Now we’ve got two Varieties of kale growing out here in the dream garden, we’ve got this Lacinato kale here, which works really well for kale soup But today hello tiger We’re going to be using this Blue Knight kale that Has been needing to be picked for a little while. So we’re gonna use this frilly leaf kale And make our kale soup. So step one pick some kale now since we’re picking this just to take in the house and cook Right now we’re not going to put it in bags like we showed you in the last video. So we’re just going to Get these bottom leaves off here these big ones And Probably want to make sure we have plenty always better to have a little too much and not enough so we’ll probably pick Enough to fill this whole little basket right here just to make sure we have plenty. And while we don’t have any big onions ready at the moment We do got some of these here we can pull as green onions everything tastes better with a little onion in it so We’ll grab a few of these bigger ones These are the ones we planted in October and let’s see here And that should be plenty there so we can uh, Use these bulbs right here To go in the soup at the start and then use these green onions as a nice little garnish there Alright, so we in the kitchen now, we’ve got our kale. We took the stems off of it the big stems at least and Got it washed, or as we say in the south washed And I got it chopped up in little pieces here got that nice and clean it wasn’t too dirty We’ve got our green onions that we harvested got those cleaned up a little bit so we can slice those up nice We got our pan over here getting hot And the first thing we want to do is to go ahead and slice up into little cubes Some of this market bacon here to put down there with the onions to get started So let’s get this bacon open here see what we got there We don’t need a ton of it, just a few pieces of it will do. Save the rest of that for later And just gonna cut this up Into some tiny little pieces here cut in half, I’ll cut it once that way And then just some little bitty pieces here And we’ll throw that in there and that’ll give us some good Flavoring Kind of kickstart this kale soup. So we gonna go ahead and get our bacon in there Everything tastes better with a little bacon, right Let that just start getting happy in there. While that’s cooking We’ll cut up our onions and get them in there too and on these onions here I’m just gonna make little slices like this right here nice young and tender Some Savannah Sweet onions here Get those cut up We’ll save them green tops for later Alright that bacon’s in there doing its thing Getting a little crispy Letting some of that bacon fat loose in there and then we’ll go and dump these onions in there Let them kind of Start to get translucent a little bit Cooked down just a little bit in this pot we’re doing this in You could do it in any big pot you have but I like these Enameled cast iron pots they just get real hot and they hold heat well And just really good for cooking these soups like this where you just kind of Adding a lot of stuff one ingredient at a time Alright that right there starting to look pretty good. Now we’re gonna start adding our kale now We’re not gonna put any water in here. We’re not going to boil our kale. We’re gonna kind of Saute it and kind of cook it down. So we’ll just start to add a little bit Just a little bit at a time Let that kale start to cook down there And then once that cooks down we’ll add some more This pot won’t hold that whole sink full of kale. So we’ll just do a little bit of time till we get it all cooked down and then we can add them other ingredients. That’s probably enough right there for right now Once that cooks down we can put some more in there And if you want to you can go ahead and put your lid on there and it’ll kind of speed up That process and get it cooked down a little quicker and while that kale is cooking down I’m going to get my beans ready to put in there I like to use these white great northern beans here. But I like to wash these things off all that kind of Syrup off of them that comes in that can And if you’ve got some beans that you put up from your garden That would work even better. So we just gonna rinse these beans off here And that should be good now also while that kale is Wilting down. I like to go ahead and cut up my sausage. I’ve got some mild Smoked sausage here And this stuff will give that kale soup some really good flavor. We just cut it in little slices And have some meat in there And this kale soup will be a complete meal you get your veggies you’ll be getting your taters and Be getting your meat everything. Now you can put how much every sausage in there you like, but in my opinion it’s hard to get too much I think I bought 2 pounds at the store earlier and Probably going to use at least a pound and a half of that Alright. Let’s check on our kale here See that’s nice and wilted down there Gonna be some good stuff right there. I probably won’t use all that kale I wash just because I still got to put my sausage my beans and my taters in there so about pot half full of kale just like we see right there is gonna be just right. So now I’m gonna get my sausage in there And I’m gonna go ahead and get my beans in there and it be time to cut up some taters now. Now we don’t have any homegrown taters this time of year So we have to use these store-bought taters and I got some Yukon Gold taters right here. We’re gonna do and we grow these things We plant ours in February and harvest them in May we grow these Yukon Golds and really like them but One thing about them being really good is they don’t last long So usually by the end of the summer we have eaten all of our taters. And I’ll just throw these in there with all that other good stuff and we’ll add our liquid last The taters is kind of like the sausage you can add as many taters as you want You just want a few taters or if you don’t like potatoes for whatever reason you don’t have to add taters to it But it does give it a nice little Texture there. So I put my taters in there and then as far as the liquid goes, we don’t add water we use Chicken broth or chicken stock and if you’ve got your own homemade chicken stock, that’s always better but we use store-bought chicken broth this time and it usually takes about two of those 32-ounce containers in there to get it to a nice level right up towards them where them taters are there as everything in here is cooked except the potatoes. So all we need to do here is crank the heat up Let them potatoes cook and when your potatoes are done your kale soup is ready to go Alright, I believe them taters ought to be about ready now, let’s Take a look and see here We don’t need them we ain’t gonna mash these so we still want a little texture to them we want to make sure they’re done. Oh yeah that taters done And that soup is ready to eat. I didn’t mention this earlier but a little pro tip You wanna put you a bay leaf in there that will add some nice flavor in there as we’ll just make sure you take it out. You don’t want to eat that rascal. So that’s our kale soup right there. We got our kale in there bacon, beans, sausage, taters, Onions, all kind of good stuff. Let’s dip us out a little bowl here so it can be cooling off Get a little bit of everything some of that kale, sausage I like a lot of sausage in mine Taters add a little more kale there and then we’re just coming in with a few of these green onions that we Got from the garden earlier Some of those there on top shut your mouth that’s gonna be some fine eating right there. So we got kale soup with sausage potatoes there’s a little bit of bacon and onions we started with and Chicken broth in there and got finished off with some fresh green onions from the garden What kind of kale is it? It is Blue Knight kale so a frilly leaf kale. Mmm Sammy hush, sammy’s wanting a little bit. Yes she is. So I’m ready to dig in. Yeah. Yeah. I’ve already been snacking on mine. What you think? Looks a little hot to me. A little hot? I let it well I let yours cool off for a minute It should be should be good to go. I was telling folks earlier you about can’t put too much sausage in there That’s pretty good I like them fresh onions on top like that gives it some texture a little bit different kick it flavor that That blue knight kale it seems to hold its texture pretty good. Even through cooking the soup there it uh it don’t get mushy it’s actually got a little more texture than say if you were to you know Turnip greens or mustard were I think it’s got a little uh a little more crunch to it Do you find a different flavor profile with that then you do the Lacinato? hmm They’re probably pretty close. I think that Blue Knight is is better if you gonna eat it fresh raw on a salad But I’ve made it many times with the Lacinato kale it’s just as good Mm-hmm good tater in it, this is just a complete meal. We got you got your carbohydrates Your protein and your vegetables, that’s right, all in one dish. Sammy you gonna have to wait till we get through. Yeah maybe a piece of light bread you could throw in there or a little piece of cornbread or corn bread or cracker besides that That’s all you need. Pretty stinkin good. Alright, folks so I hope you enjoyed Walking through there how we make our kale soup that we always talk about on the show if you enjoyed this video Give us a big like, give us a big thumbs up, give us a big share, and I’ll see you on the next video.


“.. more often than not the cookbooks we own today say more about who we think we are than how we actually cook.”
Who do we want to be then? A cook who can make Roasted Balsamic Chicken with Lime? Raise your hands!
So, who do you want to be? As a cook I mean.
Not Betty Crocker, states Paula Forbes in the article I quoted. ‘She’ (a fictional person) wrote a cookbook a women (!) in the fifties needed. One book for all possible situations a housewife could encounter in those days.
We now have the internet for that.
And a overwhelming number of cookbooks to choose from every day.
One nicer, more beautiful than the other. All presenting a lifestyle you might want to copy. That’s their appeal.
I fell into that trap too.
As a food blogger I loved receiving free cookbooks to review when I lived in the Netherlands. A huge part of my cookbook collection I got that way.
When moving to California I gave away quite a few. Before my move to my current home last year, I gave away another bunch, enough to make the new owner buy a new bookshelf for them.
And still I have a lot of cookbooks.
Too many, Mr. Eats will say.
But what does it says about me, having so many cookbooks?
I like to think I love to read. Especially cookbooks.
I love to learn.
I love to get inspired.
I love to flip through them when I had to come up with a dinner plan.
I love to learn new tricks.
I love to explore new cuisines while sitting on my own couch.
I love to look something up and get lost in all these other tips and information.
I love to get new ideas.
But most of all, I guess I simply love to own books.
How about you?
What does your cookbook collection says about you?
Let me know in the comments below or send me an email back if you read this because I sent the full story+recipe to your mailbox. (You, yes you, can sign up too!)
Today’s recipe comes from one of my first cookbooks, The New Cook from Donna Hay. The many yellow post-its that are sticking out of it show that I cooked a lot from it.
Flipping through it after many, many years, I still can see the appeal. And realize where I got the idea of putting mint in my spinach quiche!
And did I think browning citrus fruits is a modern thing, I couldn’t be more wrong. Donna Hay did it already in 1997!
I turned her recipe for Balsamic Chicken with Lime into my Roasted Balsamic Chicken with Lime by using skinless, boneless chicken thighs and roasted these with some potatoes in a hot oven to serve it with a spinach salad with apple (yes, still got some of them!) and avocado.
My Roasted Balsamic Chicken with Lime and Potatoes
I used boneless chicken thighs because they cook fast and have soo much more flavor compared to chicken breasts. Try it and I’ll promise you’ll love it.
You need (for 2):
2 boneless, skinless chicken thighs (or more, because they’ll shrink like crazy!)
2 T balsamic vinegar
2 T olive oil
salt + pepper
1 glove garlic
1 lb golden potatoes
Marinate the chicken in a mix of balsamic vinegar, olive oil, salt and pepper. Grate or chop the garlic and add too.
Preheat the oven at 400 F | 200 C. Line a sheet pan with parchment paper.
Prep the potatoes by rinsing and chopping them in 1/2 inch | 1 cm size pieces (skin on or off, what you prefer). Coat them with some olive oil, salt and pepper and divide over the sheet pan. Make some space in the center for the chicken. Half the limes and put cut side up on the tray too.
Roast all in the hot oven until potatoes look golden and the chicken is cooked, about 30 minutes.
Tip: If you want your potatoes to be more crunchy, cook them a little bit longer. Just add your chicken after the potatoes have been cooking of 15 minutes, so everything will be ready at the same time.
Make a salad with 2 hands full spinach, apple slices, avocado slices and a dressing made of 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, salt and pepper. Maybe some mustard or honey too.
Serve the balsamic chicken with lime to squeeze over them with the roasted potatoes and some mayonnaise (or is that too Dutch for you?) and the salad on the side.


As soon as the weather begins to get the slightest chill in the air, mole turkey chili is on my dinner table! Yes, I’m crazy about all kinds of chili, but this one is a personal favorite.
Why do you ask? It has absolutely everything a fabulous chili should. It’s chunky, thick not soupy, deliciously spiced without being hot, and deeply layered with flavors.
Are you as chili crazy as I am? Here are some more chili recipes we love in our house:
Grab your apron it’s chili cooking time!
What I Love This Chili Recipe
- Unique flavor
- Family loves it
- One pot, minimal cleanup
- Hearty and filling
- Toasting the Spices: In step 3 of the directions, the spices are added to the cooked vegetables and cooked until fragrant. Don’t skip this step! By toasting the spices in this manner, you significantly increase the flavor and add tons of delicious taste to your finished chili. Just watch this stage closely you the spices toast and do not burn.
- Beer: This alcoholic beverage is not an uncommon ingredient in chili — but if you aren’t a beer person, you might feel a bit intimidated by the rows and rows of beer options at the store. What type should you pick? Stout or lager? IPA or ale? There are lots of handy guides online, but I personally prefer using a stout beer, to give the chili a deeper, darker flavor.
- Don’t worry, there will be absolutely no beer taste in the finished chili, and of course, all the alcohol has evaporated.
- Liquid Smoke: Liquid smoke might seem like an oxymoron, but it’s actually liquid taken from condensed smoke. Believe it or not, burning wood produces steam, which is then condensed and bottled up into delicious smokey droplets that bring a taste of campfire to your dinner table.
- Paprika: Paprika is one of my all-time favorite spices. It, like beer, has a few varieties that may seem intimidating at first. Sweet, spicy, smoked? Your choice depends on your preferences. I love using smoked paprika for this recipe — it pairs so nicely with the liquid smoke!
- Coffee: I generally use Decaf instant in this recipe. Coffee is often used with cocoa in recipes to help round out the flavor. This mole turkey chili recipe calls for instant decaf coffee crystals — that is just oh so handy on the go!
- It’s important to use the crystals and not brewed coffee for this recipe so you don’t end up with too much liquid in your chili. Oh, and there will be no coffee taste in the finished chili.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? This will last up to four days in the fridge in a sealed container.
- Can You Freeze This? Yes, you can! My mole turkey chili recipe is great in the freezer. Make sure to thoroughly cool it off first (no steam! Steam = condensation and condensation = freezer burn. Yuck!).
- Then transfer your leftovers to an airtight container and safely store in the freezer for up to six months. I use quart-sized resealable bags and freeze them flat so they stack nicely in the freezer.
- Make-Ahead Tips: It is a truth universally acknowledged that chili tastes even better a day or so after it’s made. Yay! I like to make this chili ahead of time, I make the whole recipe and stick it in the fridge or freeze.
More Fabulous Chili Recipes
- Pioneer Woman Chili
- Boilermaker Chili
- Texas Chili Recipe
- Alton Brown Chili
- Instant Pot Chili Recipe
- Steak Chili
- Green Chicken Chili
Mole Turkey Chili
- 1 tablespoon vegetable oil
- 2 medium onions chopped
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried ground cumin
- 1 1/2 pound lean ground turkey
- 1/4 cup dried chili powder
- 1/4-1/2 teaspoon crushed red pepper flakes
- 2 dried bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 - 1 ½ teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1 (28-ounce) can whole tomatoes
- 3 cups beef stock or beef broth
- hot sauce to taste
- 1 (8-ounce) can tomato sauce
- 3 (15-ounce) can white beans
- red onion chopped
- fresh cilantro chopped
- sour cream
- Heat oil in a heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes.
- Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with the back of a spoon.
- Stir in chili powder, red pepper flakes, bay leaves, cocoa powder, salt, black pepper, brown sugar, and cinnamon. Add tomatoes with their juices, breaking up with the back of a spoon. Mix in stock or beer, hot sauce, and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
- Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
- Ladle chili into bowls. Pass red onion, cilantro, sour cream and corn bread separately.
Fans Also Made:


Bake a batch of potato pancakes with some international flair.
In the mood for pancakes? Make them yourself at Slappy Cakes.
Bill teaches viewers how to make a puffed apple pancake.
Whole grains, buttermilk and honey add flavor and nutrition to this treat.
Bobby makes fresh applesauce to top his deli-inspired potato pancakes.
Amy Cao and Joy Cho join forces to make simply delicious banana pancakes.
Giada gives her potato pancake an Italian twist with Parmesan and basil.
Alie and Georgia pig out Vegas-style on the Peppermill's super-sized diner food.
Want to know how your favorite flapjacks stack up?
Aida offers tips for creating the perfect buttermilk pancakes.


Grilled Porterhouse Steak
Porterhouse steaks are large steaks made up of two actual steaks in one. Though the serving size noted is for one steak per person, one steak could easily feed two diners desiring a smaller portion.
Servings 2 can serve 2-4
- 2 24-ounce Porterhouse Steaks ROOM TEMPERATURE
- 1-2 tablespoons Olive Oil
- Kosher Salt
- Freshly ground black pepper
Heat the gas or charcoal grill to high (450-500 degrees). Brush and oil the grilling grate.
Brush the steaks with a light coat of olive oil. Salt and pepper the steaks.
Place the porterhouse steaks on the hot grill and allow to sear for 2 ½ minutes. NOTE: for medium doneness steaks increase the time interval to 3 minutes for each segment.
Rotate the steaks 45 degrees and grill another 2 ½ minutes (this will get the cross hatch grill marks).
Flip the steak with tongs and sear another 2 1/2 minutes. Rotate 45 degrees and grill a final 2 ½ minutes. Check the temperature with an instant read thermometer.
Remove the steaks from the grill and allow them to rest for 5-10 minutes before serving.
Start with steaks close to room temperature. Remove them from the refridgerator 2 hours before grilling.
- Steaks will cook 5 minutes per side (2-2 1/2 segments) for Medium Rare
- For Medium, cook 6 minutes per side (2-3 minute segments).
Calories: 1572kcal | Carbohydrates: 0g | Protein: 140g | Fat: 107g | Saturated Fat: 41g | Cholesterol: 381mg | Sodium: 367mg | Potassium: 2102mg | Sugar: 0g | Calcium: 41mg | Iron: 13.7mg


>I am a huge fan of semi-homemade (not the show…Sandra Lee freaks me out…but the mode of cooking!). I find the best spaghetti sauce is one where you take a jar of sauce and add a bunch of ingredients to it. Recently I did this and had a really great dinner!
I bought a low sodium, no sugar added jar of tomato basil store brand sauce. It was really cheap and didn’t really have a lot of flavor by itself. But when I added some garlic powder, hot sauce, a can of mushrooms and some ground beef (that was cooked with onions and garlic). The sauce turned out really well and took less than 30 minutes! If I had to make that sauce from scratch it would have taken a lot more time…I don’t even know how to make sauce from real scratch. The only thing I can think of would be to combine tomatoes and tomato paste but those both come out of cans! I think I’ll stick with semi-homemade!
I put the sauce on top of some tri-color cheese tortellini. It was really good! Then, I had leftovers and the last day I had sauce left but not tortellini. So I made a chicken breast and put the sauce on top…tasty!
Have any dishes you make semi-homemade because the from-scratch version would take absolutely way too long? Let me know!
>so very cool
>uhmmmm i am sure that you could easily google a homemade recipe for spaghetti sauce… you're on the computer, its not hard to google…
Leave a comment


If there’s an opening in your area that we’ve missed, let us recognize at One night when I was sitting at the counter, I watched as 2 cooks set up numerous of those $45 platters while simultaneously handing pieces of sushi across the counter to omakase customers paying $95 as well as up. The fish, the flavoring, the rice as well as the hands that place them all together coincided. Engawa is a fluke’s dense and also chewy outer perimeter, the muscular side that sends the remainder of the fish trembling along the sea floor. Short strips so firm they almost crisis will certainly be stacked over rice, seasoned with a dab of the spicy daikon paste called momiji oroshi, and finished with a tiny shard or two of sea urchin.
Despite just how unsympathetic as well as pitiless we dining establishment movie critics might show up, none of us, regarding I know, has really hoped for a dining establishment to burn down. I might need to reconsider that, though, because of how much excellent it appears to have actually done a sushi bar called Uogashi. Aji Ramen & Sushi is just one of the finest Asian Combination dining establishment in Lynchburg VA . We are not just provides outstanding food yet additionally serves it in an enjoyable atmosphere that’ll have you coming back for more. Our gifted, experienced cooks create amzing meals making use of fresh active ingredients.
A J Sushi Restaurant Restaurants In Hollisterrestaurants
Read more about aj sushi in hollister ca here. this consists of Peruvian standards and also one of Japanese staples. Akamutsu, recognized in English as rosy sea bass, gets on the sushi food selection now. If you obtain it, and why would not you, it will certainly be seasoned with a press of sudachi juice and a couple of flakes of kombu salt, a firm comparison to the rich, pink-tinted flesh, whose oils have actually been made soft and luscious by a hot swipe with a chef’s torch. With a lot less drama than attended its demise in the East Village, Uogashi reopened in January on a block of West 51st Street identified by vintage tenements, low-rise resorts and restaurants satisfying the theater-district group. The Edo sushi platter, right, is the focal point of a set food selection for $45.
The sushi chefs have had a number of varieties of urchin lately; you may want attempt the smaller, sienna-colored wattles of bafun uni from Hokkaido to contrast them with the less-intense and creamier Murasaki uni from Maine. The populism recommended by all those counter seats was reflected in the menu. There were nigiri platters for under $50 and an omakase for much less than $100, prices you might see in a neighborhood sushi dispensary without unique pedigree.
Compose A Review For Miyako Japanese Restaurant
The even more you pay, the extra diverse and luxurious the training courses become, yet even the $95 omakase pauses midway via for an alcoholic drink glass nearly full of cooled salmon roe and also sea urchin. After a spoonful or two, it can be tough to remember where you are or who you featured. When Uogashi’s proprietors in Japan– a seafood supplier, according to numerous staff members, although the administration has actually decreased to validate it– made a decision the moment had pertained to increase to the United States, they picked a place in the East Village. The space was deep, and also the spare blond-wood interior included a sushi bar along the appropriate wall surface that had area for at least two dozen seats, starting near the entry and running almost all the way to the rear of the dining establishment. We rank these hotels, restaurants, and attractions by stabilizing evaluations from our members with how close they are to this place. Below’s a round-up of the dining establishments and also bars that opened their doors in October.
That goes to least what the former Alabama quarterback hopes you do when you visit the city of his alma mater. The present Cincinnati Bengals quarterback is an investor in Ajian Sushi, a new restaurant opening in June. When in Tuscaloosa, go to AJ McCarron’s sushi dining establishment. The sushi menu contains fundamental Edo style sushi and they are grouped in their designs.
A J. Sushi Dining Establishment
Learn what Asian dining establishments to attempt in Hollister. Hollister is the county seat and also largest city of San Benito Region, The Golden State, USA. The populace aj sushi hollister ca was 34,928 at the 2010 demographics. Lumentum Holdings Inc. claimed Monday it has consented to get Coherent Inc. in a cash-and-stock deal valued at $5.7 billion.
And the business declared a quarterly reward of 28 cents per share, payable on Feb. 12, 2021 to investors of record since the close of company on Feb. 1, 2021. PetMed supply has obtained 27.4% over the past year outmatching the S&P 500 index, which is up 13.2% for the period.
Leading Restaurants In Hollister
2 AJ’s Fine Foods Sushi cook jobs in Phoenix metro, AZ, including wages, testimonials, and other task info published anonymously by AJ’s Fine Foods Sushi cook staff members in Phoenix metro. Locate AJ’s Penalty Foods Phoenix az Sushi cook jobs on Glassdoor. “You need to attempt this ridiculous Montreal sushi meal”.


Orange Chicken and Broccoli Stir Fry (Large Low Carb)
Lightly spicy, extra saucy and full of orange flavor! This orange chicken and broccoli is sautéed instead of deep fried, making it healthier, and able to fit right into your macros.
Teriyaki Chicken (Medium Low Carb)
This healthy Chicken Teriyaki will have you begging for more! Packed with protein. Enjoy this customer favorite guilt free! Signature is served with sesame rice. Low carb is served with cauliflower rice.
white rice (signature), cauliflower rice (low carb), chicken breast, broccoli, teriyaki sauce, sesame seeds, slack pepper, garlic powder, onion powder, salt
Honey Sesame Chicken with Brussels
This popular Asian favorite dish is full of flavor and fits within your macros! Stir fried chicken coated in honey sesame sauce, Signature is served with jasmine rice. Low carb is served cauliflower rice. Both served with side of crispy brussel sprouts.
chicken breast, chicken stock, sesame oil, brussel sprouts, jasmine rice (signature), cauliflower rice (cauliflower rice), ginger, green onion, garlic, olive oil, Bragg Liquid Aminos, cornstarch, honey
Contains: Sesame Seeds
Kale, Mushroom & Goat Cheese Egg Bites
Light, and fluffy, these egg muffins include kale, mushroom, and goat cheese. They are perfect for breakfast or a snack on the go!
kale, eggs, feta, mushroom, goat cheese, onion powder, garlic powder, salt and pepper to taste
Mini Protein Doughnuts (Large Low Carb)
Rest assured they taste as good as they look. Each order comes with a variety of 6 mini doughnuts. Listed are the average nutrition in one doughnut, but macros vary per doughnut based off topping. If you’re looking for a bigger order, check out our bulk order option under a la carte.
Kodiak protein pancake mix, almond milk, eggs, vanilla extract, Stevia


When you’ve got a serious case of Skyline 3-Way cravings, this Skyline Kit gives you or your gift recipient everything you need to make an authentic Skyline 3-Way.
- 8 or 12 frozen packs of Chili and Spaghetti
- 2 packs Skyline Mild Cheddar Cheese
- 1 box Skyline Oyster Crackers
- 1 bottleSkyline Hot Sauce
- York peppermint patties that you always pick up at the register
You’ll almost feel like you’re back at your favorite Skyline restaurant.


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Tools & Info
16 servings, 2 Tbsp. each
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Tap or click steps to mark as complete
Assemble as directed in ovenproof baking dish. Bake at 350°F for 20 to 25 minutes or until heated through.
Make extra dip for later enjoyment. Cover and refrigerate leftover dip. To reheat, place dip in microwavable bowl and microwave on HIGH until heated through, stirring every 30 seconds. Dip can be spooned over hot baked potatoes or cooked pasta for an easy, cheesy sauce.
Serve dip in a bread bowl. Just, cut a lengthwise slice from top of 1-lb. round bread loaf. Remove center of loaf, leaving a 1-inch-thick shell. Fill with hot dip just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this recipe for the superbowl party 2/6/05 and it was a total it with my family and friends also kids love it. Easy to make and such great taste.
This recipe is always a crowd pleaser. We usually put cooked mild sausage or cooked hamberger in it. The men really love it with more substance in it.


Bacon and Chicken Bowl Recipe with Brown Rice Success Every Time!
This is Bacon and Chicken Bowl Recipe a sponsored post written by me on behalf of Success® Rice.
It’s Summer ya’ll!!! Woot! And yes, it’s hot, hot, hot already here in Vegas in case you’re wondering. Ethan’s got a full dance card of activities, and I don’t want to spend all day in the kitchen when we can hit up the new water park. There’s stuff to do! So, I need to come up with some light and yummy dinners. Using all those fresh veggies that are now in season – full of flavor and color! Are you growin’ your own? (no, not that kind of grow your own, stop) I came up with this Bacon and Chicken Bowl Recipe to slow my roll a bit. I was asked to get adventurous in the kitchen using some of the rice varieties available through Success® Rice. Of course I was all like ‘Sweet! Easy, quick but still yummy. I’m down with that!” And the Bacon and Chicken Bowl Recipe our favorite restaurant makes isn’t to complicated at all. So, I gave it a whirl. Yep, I’m totally sharing it with you too. So, you’re welcome!
Bacon and Chicken Bowl Recipe Ingredients:
- 2 Small Chicken Breast (diced)
- 4 Pieces Bacon
- 1 Bag of Success Boil-in-Bag Brown Rice
- 2 Garlic Clove (crushed)
- 4 Cups Baby Spinach
- 1/2 Cup Red Bell Pepper (chopped)
- 1/2 Cup Yellow Bell Pepper (chopped)
- Olive Oil
- Salt, Pepper & Garlic Salt (to taste)
Bacon and Chicken Bowl Recipe Directions:
Let’s kick this off by preheating oven to 400°. Place bacon a cooling rack and place rack on cookie sheet and bake until crispy. Remove from the oven and place on paper towel to cool before slicing. While that’s getting all bacon-y, crispy, yummmmm because, BACON!! Let’s get the chicken bowl recipe started!
Chop up those sweet and colorful peppers, crush up your garlic and dice up that chicken breast. I made the pieces of chicken into nice bite sized pieces. No need to chop up all that spinach. It will shrink up nicely once we put that in the pan to cook in a minute. Coat bottom of frying pan with olive oil and heat it up on medium temp. Throw in your chicken and cook with the crushed garlic, salt and pepper until golden and cooked through.
Here’s where this gets super easy and a success every time! Set a pot to boil and place 1 pouch of Success Boil-In-Bag Brown Rice in once you have a nice rolling boil. Let it go for 10 minutes and BAM! Done. Perfect every time and super quick, right? I seasoned the rice with some garlic salt, kosher salt and pepper. I think next time, I’ll add a dash of crushed red pepper into the mix and make a spicy bacon and chicken bowl recipe!
Once the chicken has cooked, mix in the chopped bell peppers and stir them around for about 2-3 minutes. Add in your spinach (this will will be a serious heap! It’s ok!) Spinach heap will shrink as you stir until wilted. (Cooking Tip: if you need extra moisture, add a dash of chicken stock). Chop up that bacon that’s been off draining. Combine chicken mixture with the chopped bacon and allow to heat through. Done! To serve, spoon rice into serving bowls and top with the chicken and bacon mixture. Serve immediately.
Typically, I cook up brown rice in chicken stock and it takes what? Like 1/2 hour, 45 minutes probably… I really enjoyed testing out the boil-in-bag and now that we have fun Summer stuff on the calendar to do, I’m going to grab a few boxes for the pantry! And, there’s 4 varieties so we can whip up different dishes too! Success® Whole Grain Brown Rice, Success® White Rice. And aromatic varieties – Success® Rice fragrant Thai Jasmine or the Basmati Rice. See, something for everyone! You should totally try your own twist on a favorite recipe! To accommodate various households, Success® Whole Grain Brown Rice and Success® White Rice comes in two different sizes – 14 oz. or 32 oz.
So what are you waiting for? Use this coupon for $.50 off your next box so you can add this staple to your kitchen pantry: http://bit.ly/YwIYtq That was nice, huh??
Visit www.successrice.com for quick and easy recipes you can make any day of the week.
What will you be making up now that you have quick, easy perfect every time rice? I’m thinking this Honey Ginger Chicken Bowl is next!!!


Bleecker Street Pizza
Good food good service full menu available
Amazing service and pizza!!! Can’t wait to go back !!
Too crowded not enough room to be seated and very confusing which line to get into to order pizza slices or pizza. No menu. Not good organization for taking orders at the counter. Pizza was delicious but that is it!
Great find. If you are expecting a white table cloth fancy place this isn't it. BUT, if you are looking for a warm, welcoming and "you are part of the family" feel then this IS the place. The dining area is not very large so expect to wait for a table unless you book ahead of time. Pizza was great and the Eggplant was outstanding! Don't settle for their house wine ask for the special bottles. Cheers to the owner and the staff for providing us with a fun evening.
Best pizza I had while in NYC. Worth the distance from our hotel. Small intimate setting with sweet staff. Pizza was made fresh. Would definitely come back and recommend to friends.
Best pizza in New York!!! Yum!!! Great neighborhood as well.
Was with my younger son and brother looking for a great New York City pizza place and we found it. The owner Gregory czme by to you say hello and Ivan the pizza cook was outstanding!
Excellent pizza!! We had the Margerhita pizza, as well as a custom order. Both were delicious.
Simple but delicious pizza!! Highly recommend!!
The customer service left a lot to desire.
I had a reservation but it didn’t matter. We sat, wanted a beer but the waitress said they didn’t have a liquor license. Ok, perfectly fine. A couple sat next to us and he ordered a beer and a bottle of bud light came to his table. Waitress should’ve told me they were available. Guess didn’t want my additional business. PIZZA WAS EXCEPTIONAL! No questions asked! Hands down only reason to go. My wife ordered a root beer & got a DIET. But overall not a place to bring in your family. Next time I’ll just order their great pizza TO GO from next door.
Great service and probably the best slice I've ever tested. Something about that tomato sauce.
Went on Halloween. Our waitress was WonderWoman and she was great! The pizza? Dynamite!!! Great pizza.
We went to the cafe side for a sit-down meal. The pizza is award-winning, and it deserves its reputation. It was simply great. The crust was thin and crunchy, the cheese was plentiful, the flavors were perfect. It was not oily, but not dry either. The ambiance is minimal and the service was friendly. The one complaint I have is that my wife saw the waiter pour water from a table that had left back into the pitcher. I had already drunk half of my glass, and it made me feel queasy to know that my water might have been from another patron's cup. To do this with the free tap water just seemed stupid. That aside, the pizza was the best I've had in NYC, and that's saying something.
I have no idea why this place is so highly rated. An entire restaurant full of unhappy customers.
Incredibly disappointing. Got there to find out it was a hole-in-the-wall with about five tables, 10 chairs and no table service. The man behind the counter said they don't take reservations. I mentioned OpenTable and he said he didn't know what I was talking about. I pushed two dirty tables together. I was embarrassed to meet up with our out-of-town friends there.
The pizza was OK, and the prices weren't bad. But that's not the point. This is a grab-a-slice-and-go kind of place, not a restaurant where you can meet up with friends and converse over a nice meal.
I informed OpenTable about the experience, and they promised to look into it.


Peony River - Tallahassee, FL 32301 (Menu & Order Online)
Online ordering menu for Peony River. Peony River serves authentic Chinese cuisine in Tallahassee, Florida. Tea Smoked Duck, Chicken Salad with Hot Chili Oil, and Stewed Pork with Vermicelli. We're not far from Florida State University and Bloxham Park. Order online for carryout or delivery!
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Make These Changes In Your Diet to Help Reduce Acid Reflux
When you are struggling with the pain and discomfort of heartburn, or acid reflux it came seem like no matter what you eat the pain gets worse. In some severe cases that may be true and if so you may need advice from your doctor to get your system back to normal.
In some severe cases that may be true and if so, you may need advice from your doctor to get your system back to normal.
However, there are specific foods that can make heartburn worse and others that can ease the pain of acid reflux or help eliminate it altogether.
Take a look at this explanation of which foods to avoid and which foods can actually heal your hurting digestive system.
Limit Foods that Increase Stomach Acid
Adjusting your diet to remove or reduce certain foods that can trigger the LES to allow for acid to sneak out from the stomach can greatly help reduce reflux. Foods and meals that are capable of increasing stomach acid and, therefore, aggravating heartburn symptoms include:
fried foods or meals high in low-quality and refined oils — these are foods you should stop eating immediately if you want avoid heartburn completely
packaged foods with artificial sweeteners, ingredients, preservatives and flavors
citrus fruits (oranges, lemons, limes, grapefruit)
Dealing with heartburn doesn’t necessarily mean you have to avoid these foods altogether, but take note of what you’re eating prior to experiencing any painful symptoms. Everyone reacts differently to acidic foods, and it might take some trial and error in order to establish which are the worst offenders for you personally. You might want to keep an ongoing record so you can easily connect the dots between certain foods and reoccurring heartburn symptoms.
Step one should be to greatly limit processed foods, including anything artificially flavored, fried or sweetened (cereals, corn and potato chips, muffins, cookies, anything with refined vegetable oils). Consider lowering your grain intake and cutting back greatly on oils like canola, safflower, sunflower, corn and soybean oil.
Focus on eating a healing foods diet filled with whole foods that don’t aggravate your digestive system. Leafy green vegetables, berries, starchy veggies like sweet potatoes, probiotic foods, coconut oil and wild-caught fish are usually all well-tolerated, even for people with sensitive stomachs. The GAPS diet is a great example of a protocol that focuses on whole foods that treat digestive issues like IBS, leaky gut, acid reflux and many other conditions.
Healing foods on the GAPS diet include:
fresh organic vegetables (especially those containing prebiotic fibers, including artichokes, asparagus, cucumber, pumpkin, squash and fennel)
healthy fats, including coconut oil, avocado and ghee (easy to digest and nourishing to the digestive tract)
quality animal proteins like free-range chicken and grass-fed beef
wild-caught tuna, sardines and salmon
bone broth (contains enzymes and nutrients like collagen, glutamine, proline and glycine to help rebuild the gut lining)
aloe vera, raw honey, parsley, ginger and fennel (nourish the digestive tract)
unpasteurized cultured dairy products like kefir and yogurt, or raw unpasteurized cheeses (help balance healthy bacteria in the stomach)
fermented vegetables, including kimchi and sauerkraut, or fermented drinks like kombucha (contain beneficial probiotics)
apple cider vinegar (fermented and helps balances stomach acid)
teas including chamomile, papaya, fennel and ginger tea – Dr. Axe
Simple Sleep Habits To Help Reduce Acid Reflux
You may not realize that your sleep habits could have any affect on your heartburn, but in some cases, they can.
Here are three ideas that can help prevent heartburn when you are trying to sleep!
Elevate the Head of Your Bed
Some people suffer from reflux symptoms during the night.
This may disrupt their sleep quality and make it difficult for them to fall asleep.
One study showed that patients who raised the head of their bed had significantly fewer reflux episodes and symptoms, compared to those who slept without any elevation.
Additionally, an analysis of controlled studies concluded that elevating the head of the bed is an effective strategy to reduce acid reflux symptoms and heartburn at night.
Summary: Elevating the head of your bed may reduce your reflux symptoms at night.
Don’t Eat Within Three Hours of Going to Bed
People with acid reflux are generally advised to avoid eating within the three hours before they go to sleep.
Although this recommendation makes sense, there is limited evidence to back it up.
One study in GERD patients showed that having a late evening meal had no effects on acid reflux, compared to having a meal before 7 p.m.
However, an observational study found that eating close to bedtime was associated with significantly greater reflux symptoms when people were going to sleep.
More studies are needed before solid conclusions can be made about the effect of late evening meals on GERD. It may also depend on the individual.
Summary: Observational studies suggest that eating close to bedtime may worsen acid reflux symptoms at night. Yet, the evidence is inconclusive and more studies are needed.
Don’t Sleep on Your Right Side
Several studies show that sleeping on your right side may worsen reflux symptoms at night.
The reason is not entirely clear but is possibly explained by anatomy.
The esophagus enters the right side of the stomach. As a result, the lower esophageal sphincter sits above the level of stomach acid when you sleep on your left side.
When you lay on your right side, stomach acid covers the lower esophageal sphincter. This increases the risk of acid leaking through it and causing reflux.
Obviously, this recommendation may not be practical, since most people change their position while they sleep.
Yet resting on your left side might make you more comfortable as you fall asleep.
Summary: If you suffer from acid reflux at night, avoid sleeping on the right side of your body.
Have you tried eating small meals to reduce acid reflux?


Beverages: It's common to become dehydrated on the keto diet. Your insulin levels drop when you restrict carbs, and low insulin makes it harder for your body to retain sodium and water. Drink plenty of plain water, and sip on bone broth to replenish electrolytes, especially during the first couple of weeks when your body is adjusting to the new diet.
To prevent side effects such as the keto flu, begin transitioning your meal plan gradually. Start by understanding how many carbohydrates you take in most days. Then begin slowly reducing your carbohydrate intake over a period of a few weeks while gradually increasing your intake of dietary fat to keep your calories the same. You should also make sure to seek guidance from a professional to make sure this plan works best for you and your health goals. œSee a dietitian and adapt the diet to fit your long-term needs, Spano recommends.
The second tip is to œcarb-up, meaning to eat high fat, low carb all day, and at night basically eat all carbs, no fat. Carbs like sweet potatoes, plantains, and grains, are some of the prefered foods when practicing œcarb-up. The reason why the œcarb-up practice can be helpful is because, once you are fat-adapted, your body burns carbohydrates first, and then goes into the fat-burning mode but, once you increase the amount of carbs eaten, your body's ability to better burn fat is increased. To sum up œcarb-up: helps you go from fat-adapted back to the fat-burning mode.
A œmoderate keto diet is an option that can still encourage substantial weight loss and other improvements in symptoms. A moderate keto diet includes more foods with carbs and, therefore, more fiber too. Carbs are usually increased to about 30“50 net grams per day, which means foods like more high-fiber veggies, some fruit or some starchy veggies can also be included.
The keto diet is currently being used as a safe and effective addition to the treatment of several types of cancer and can help slow tumor growth. As an example, we'd like to point to a promising study showed the intracerebral growth of the CT-2A & U87-MG tumors (related to malignant brain cancer) is significantly decreased by about 65% and 35% (27).
It feels like everyone is talking about the keto diet ” the high-fat, low-carb eating plan that promises to turn your body into a fat-burning machine. For that reason, keto has surged in popularity over the past year as a lose-weight-fast strategy. Thank Hollywood A-listers and professional athletes like Halle Berry, Adriana Lima, and Tim Tebow who've publicly touted the diet's benefits, from shedding weight to slowing down aging. Here's everything you need to know about going keto ” and how to do it the Bulletproof way.
Having tempting, unhealthy foods in your home is one of the biggest reasons for failure when starting any diet. To maximize your chances of success with the keto diet, you need to remove as many triggers as you can. This crucial step will help prevent moments of weakness from ruining all your hard work.If you aren't living alone, make sure to discuss with your family or housemates before throwing anything out. If some items are simply not yours to throw out, try to compromise and agree on a special location so you can keep them out of sight.
Taking your first step into the ketogenic diet is an exciting phase for your health. But before coming up with an actual ketogenic diet food list, it's important to first take a look at what you're eating now and take out anything that's unhealthy. This means that you have to remove sugars, grains, starches and packaged and processed foods from your diet. Basically, anything that won't add to your new eating regimen has to go. This is what I call a "pantry sweep."
This is one reason why tracking your food intake should be a priority. There are apps like Cronometer, MyFitnessPal, and LoseIt! that allow you to record all your foods for the day, and each has a large database of fresh foods, packaged foods, and restaurant meals, plus you can enter in your own recipes. This way you can know exactly what macro- and micro-nutrients you're getting, with no guess work.
Cyclical ketogenic diet: The Bulletproof Diet falls into this category. You eat high fat, low carb (less than 50 grams of net carbs a day) five to six days of the week. On day seven, you up your carb intake to roughly 150 grams, during what's called a carb refeed day. Carb cycling this way helps you avoid the negative effects some people experience when they restrict carbs long term, like thyroid issues, fatigue and dry eyes.  Full ketosis isn't for everyone, and adding carbs such as sweet potatoes, squash, and white rice one day a week keeps your body systems that need some amount of carbs functioning properly.
Your body is still growing ” In one study, epileptic children experienced a reduction in symptoms and improved cognitive performance when a ketogenic diet was introduced.49 However, this may have a negative effect on the growth of their bodies in the long run, according to a study published in the journal Developmental Medicine & Child Neurology.50
On the other hand, the types of foods you'll avoid eating on the keto, low-carb diet are likely the same ones you are, or previously were, accustomed to getting lots of your daily calories from before starting this way of eating. This includes items like fruit, processed foods or drinks high in sugar, those made with any grains or white/wheat flour, conventional dairy products, desserts, and many other high-carb foods (especially those that are sources of œempty calories).
The keto diet changes the way your body converts food into energy. Eating a lot of fat and very few carbs puts you in ketosis, a metabolic state where your body burns fat instead of carbs for fuel. When your body is unable to get glucose from carbs, your liver converts fatty acids from your diet into ketones, an alternative source of energy. Burning ketones in place of glucose reduces inflammation and spurs weight loss.
In a standard American diet, the diet is composed of a lot of carbohydrates - enough to keep the body using glucose as its main energy source. This is fine, but requires frequent eating (every few hours) to keep energy levels up and during this time your body stores extra glucose as fat. This state prevents the body from burning its fat stores as energy because it is constantly using glucose.
The ketogenic diet works by eliminating carbohydrates from the diet and keeping the body's carbohydrate stores almost empty, therefore preventing too much insulin from being released following food consumption and creating normal blood sugar levels. This can help reverse œinsulin resistance, which is the underlying problem contributing to diabetes symptoms. In studies, low-carb diets have shown benefits for improving blood pressure, postprandial glycemia and insulin secretion. (7) Therefore, diabetics on insulin should contact their medical provider prior to starting a ketogenic diet, however, as insulin dosages may need to be adjusted.
Thanks for the very informative article. This was the push I needed to at least try it. Starting next weekend, my partner and I will be trying keto for 30 days. I'm all for small changes, in theory, but what I sometimes discover is that sweeping changes can have their place, too, if they produce positive results. Often, what will work for me is trying a big change, and even if I then throw out 80% of it, at least the remaining 20% sticks. By contrast, any backsliding from a small change can often mean just throwing it out entirely.
Affiliate Disclosure: There are links on this site that can be defined as affiliate links. This means that I may receive a small commission (at no cost to you) if you purchase something when clicking on the links that take you through to a different website. By clicking on the links, you are in no way obligated to buy.
Medical Disclaimer: The material on this site is provided for informational purposes only and is not medical advice. Always consult your physician before beginning any diet or exercise program.
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Pulse the oats in a food processor fitted with the 'S' blade 5 times to roughly chop the oats. Add one can of black beans and pulse an additional 5 times to create a chunky paste.
Add the egg, cumin, coriander, and salt to the food processor. Process until most of the large pieces are gone. You will be left with a thick paste that will act like the "glue" for the black bean burger.
In a medium-sized bowl, mix the remaining can of drained and rinsed black beans with the cooked wild rice or wild rice blend, cilantro, garlic, jalapeno, green onion, and cheese. Stir to combine. Add the mixture from the food processor, season with salt then stir again until all of the ingredients are completely combined.
Line a baking sheet with parchment paper and wipe on a bit of whatever oil you will be cooking with. Measure out 1/2-cupfuls of the veggie burger mixture then form into 6 patties. Chill for at least 30 minutes.
Heat a cast-iron or heavy-bottomed skillet over medium-high heat. See note if using a glass cooktop. Once the pan is hot, add 1 tablespoon of oil and place the desired amount of black bean patties in the pan being careful to not overcrowd the pan. You may have to cook the patties in batches if cooking all 6 at once.
Cook the burgers until a golden brown crispy crust has formed, about 3-4 minutes, flip and cook 4-5 minutes more.


“Modern Asian Baking at Home”: Nearly 70 Friendly, Indulgent Recipes Open to Interpretation
AS OF MARCH 2020, Renton-based Kat Lieu was working as a physical therapist in the Renton School District. She was also a novice baker looking for a community: a place where she could connect with anyone who, like her, wanted to “be obsessed with Asian baking.” But she couldn’t find anything that satisfied her.
“If you Googled ‘Asian Pastry’ in 2020, you’d see something from a Western designer,” Lieu said in a recent phone call.
Knowing that representation is important, Lieu felt called to create a Facebook group in March; she called it “Subtle Asian Baking”. It was a place where people of all abilities could share recipes and cooking tips. He immediately gained popularity. Within a month there were 1,000 members; by December 2020, more than 60,000. Now, between Facebook, Instagram, TikTok and Discord, “Subtle Asian Baking” reaches more than 350,000 people a day. Lieu also wrote a cookbook, inspired by the band; it is titled “Modern Asian Baking at Home” and is scheduled for release on June 28.
She began working on the book in April 2021 — asking the members about everything from their favorite ingredients to one-on-one dish clashes (“Do you want a melon casserole or pineapple buns ?”). All the recipes in the book have been written or rewritten. by Location and tested by 23 members of the Facebook group, working via email, text and Zoom meetings to send videos and notes of their successes and failures – ensuring that each recipe was as perfect as possible.
The resulting book features nearly 70 recipes, ranging from basic cookies and pastries to complex cloud-shaped holiday cakes, breads and pastries. There is a small introduction on the ingredients and a few pages on the technique. The tone is friendly, unassuming, even conversational. The recipes and flavors are those that appealed to his audience the most; matcha, ube, miso and black sesame feature prominently. There are recipes for milk bread, moon cake and Dalgona coffee.
“I am a home baker, a novice myself. I wanted to act like it was talking to a friend; the book is your friend,” she says.
Cooking my way through the book was a pure delight. Miso Garlic Buns started with a milk bread recipe, then used the dough to make a savory bun swirled in rich miso shallot butter. The pan of buns disappeared faster than a plate of cinnamon rolls.
The fluffy Japanese cheesecake was magical. Right out of the oven, it was a wonky, ethereal whisper of a cake. A night in the fridge (what Lieu calls it in the main note) “cured” the cake, making it more pastry-like. A butter knife practically lived on the plate with this cake; I think I sliced off a little piece every time I opened the fridge.
The gooey and chewy miso brownies are gluten-free, replacing traditional flour with sticky rice flour. They have the famous bouncy chew described as QQ, a “Taiwan darling texture and mouthfeel”. It’s a bounce from the rice flour, and it gives the brownies (which already have a lot going for them, with a deep cocoa flavor and umami notes from the miso) an incredibly pleasant chew. Lieu says it’s her son’s favorite recipe in the book.
The book seems to forgive. Not only does Lieu admit how difficult it was to come up with the recipe for fluffy Japanese cheesecake (which makes home baker feel good if it doesn’t turn out quite right the first time) ; it also leaves many recipes open to interpretation. Add matcha to Japanese cheesecake or replace ube with black sesame in another. This is, for Lieu, the origin of the subtle Asian pastry.
For her, Asian cooking is not limited to traditional pastries, such as milk bread or mooncakes. These are also fusion recipes.
“A brownie, but I add glutinous rice flour and mochi – an Asian ingredient and texture – you slip something in there and you make it your own. Anyone can cook this way. It’s a matter of subtlety and intelligence,” she says.
Lieu’s favorite recipe in the book is Fluffy Taiwanese Snowflake Crisps, a crunchy, savory/sweet dessert with marshmallows, buttery crackers, chopped nuts, and dried fruit. She says it’s like a bar of Rice Krispies, another great example of subtle baking the Asian way.
“You can do it with any ingredient; you can mix whatever you want. It’s so moist and delicious that you feel like a kid,” she says. Who wouldn’t want that?
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Easter Brunch at Hearth at The Homestead
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Indulge on a variety of sweet and savory dishes like Cinnamon Roll Pancakes, Skirt Steak Benedict, Green Eggs & Ham Deviled Eggs with Basil Pesto & Crispy Prosciutto and Avocado Toast topped with Smoked Salmon.


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I use this in salad dressing mostly and it is a flavor bomb! It can be drizzled on greens by itself, or mixed with other ingredients to cut the sweetness. It is very sweet, but the flavor is so good that it is not cloying on your salad. My favorite dressing adds a bit of dijon mustard, garlic, and herbs to make an oil free dressing that lacks nothing. Any of the Texas Hill Country Olive Co fruit vinegars is wonderful this way.


Structure: round paper tube, opening sideways, to offer multi-tier compartments for tea bags.
Printing: CMYK 4C offset printing.
Finish: matte lamination.
Feature: Handmade gift boxes by skilled workers.
View more cardboard tea boxes: small round cardboard boxes with lids, custom vintage tea boxes, brown kraft tube tea packaging and small golden cardboard gift tea boxes...


Read full review
2014-01-19 37 views
I've been craving for a bowl of chilled soba for a few days already and even wanted to cook it myself at one point but I am just too lazy. Anyway, we decided to dine in at MOF and when i saw the 'Cold Green Tea Soba' on the menu, I ordered that straight away! The soba noodles are garnished with a huge amount of seaweed and served on a sieve-like tray sitting on ice cubes. A dipping sauce is served alongside which I poured it all over my soba before eating it. I finally satisfied my craving!


- Cooking time
less than 30 minutes
- 2 tablespoons butter or oil
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1-2 cups leftover cooked green vegetables, thinly sliced
- 6 eggs, lightly beaten
- 2 cups basic potato mash, warmed
- 2 tablespoons melted butter
- salad leaves, to serve
Preheat oven-grill to moderate. Heat butter in an ovenproof frying pan over moderately low heat. Cook onion and garlic, stirring, until golden. Stir in vegetables and heat through.
Season eggs with plenty of salt and black pepper. Pour half the eggs over vegetables and cook, without stirring, until mixture begins to set.
Beat remaining eggs into mash until light and fluffy. Spoon evenly over vegetables. Rough the surface with a fork and brush with melted butter. Place pan under grill and cook 5-10 minutes until puffed and golden.
Scoop and serve with salad.
Property News: When it comes to a partner's annoying home habits, should we live and let live? - domain.com.au


1/1 Photo of Tropical Sunshine Cake
Lorrie in Montreal's Note:
Fix this for brunch or a breakfast party. Strewn with bits of pineapple and toasted flaked coconut this cake will satisfy the taste for tropical treats.
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F
- 2Grease 13 x 9-inch baking pan.
- 3Combine cake mix, evaporated milk and eggs in large mixer bowl.
- 4Beat on low speed for 2 minutes.
- 5Stir in 1 cup pineapple.
- 6Pour batter into prepared baking pan.
- 7BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- 8Cool in pan on wire rack for 15 minutes.
- 9COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
- 10Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
- 11Top with whipped cream, if desired.
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Nutritional Facts for Tropical Sunshine Cake
Serving Size: 1 (144 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 327.4
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 4.2 g
- Cholesterol 45.2 mg
- Sodium 344.6 mg
- Total Carbohydrate 54.7 g
- Dietary Fiber 1.1 g
- Sugars 35.5 g
- Protein 5.4 g


- Place beef, garlic, onion, chili powder, cumin, cayenne pepper, sugar, tomatoes amongst juice as well as beans inward dull cooker. Cook on depression for vi to 8 hours. Season amongst tabular array salt to taste. Serve amongst your selection of toppings
- Place all ingredients inward a gallon sized freezer pocketbook except for tabular array salt as well as toppings. Label amongst cite as well as engagement as well as whatever additional instructions or notes. When fix to cook: Allow it to thaw for 24 hours inward the fridge. Cook inward dull cooker for vi to 8 hours. Season amongst tabular array salt to gustation as well as serve amongst your selection of toppings.
Original Recipes visit: Slow Cooker Steak Chili @ auntbeesrecipes.com


Where to Get Chicken Wings Delivery in Ware, MA
There’s a lot more to Domino’s than memorable pizzas. When you’re in the mood for tasty, tender, sauce-smothered chicken, satisfy your hunger with Domino's chicken wing delivery in Ware, MA. From rich and spicy Classic Buffalo Boneless Wings to sweet and salty barbecue wings, you can order chicken and dipping sauce combinations for all occasions and cravings. There’s food for every mood at Domino’s Ware!
The best part is, you get all of the options and all the best ingredients in one place — tender white meat chicken bites, perfectly crisp breading, and a great selection of sauces that range from mildly spicy to smoky sweet.
More Than Just Chicken Wing Delivery in Ware, MA
What makes Domino’s Ware chicken wing specialty menu so special? You're in charge of your meal experience when you pick between all our menu options such as Spicy Pineapple Jalapeno Bites or perfectly crisp oven-baked BBQ wings. And there’s always more! Choose between picking up your dinner to-go, or if you’d rather get chicken wing delivery to your apartment, work, or to a local Domino’s Hotspot® near you!
Bone-In or Boneless Chicken Wing Delivery in Ware, MA
Domino’s chicken is amazing no matter how you order it, whether that’s oven-baked BBQ Wings, or lightly fried Sweet BBQ Bacon Boneless Bites drizzled with your favorite sauce. Does the word “drizzle” make your taste buds sizzle? Explore Domino’s Ware specialty chicken menu.
If you’re in the mood for spicy food, kick things up a notch with Spicy Jalapeno Pineapple Boneless Bites featuring breaded chicken breast bites coated in spicy-sweet mango habanero sauce and topped with diced jalapenos and pineapple chunks. Plus, did we tell you all Domino’s specialty chicken bites are blanketed in a melted mix of cheddar and real mozzarella? For another sort of spice, get some Buffalo Chicken Bites delivered to your door. They are tender, zesty, and covered in melted cheese with a drizzle of ranch.
For a little less spice, order the crisp and creamy Bacon & Tomato Bites. They’re breaded for maximum crunchiness, dressed with garlic parmesan sauce, and then crowned with a mix of bacon and diced tomato. Want something mildly sweet and totally satisfying? Delight your taste buds with lightly fried chicken breast bites, tossed in smoky BBQ sauce under a blanket of cheese and bacon. YUM!
If you prefer more classic bone-in wings, then you’ve found a new top wing restaurant in Ware. We have plenty of oven-baked wing options for you to pick from. Each chicken wing is marinated and oven-baked to tender perfection. Then, we glaze them with a punchy sauce of your choice or leave them plain for you to customize at home.
Want a clean “plate” to make your own crazy creations? Silence your grumbling stomach with plain boneless wings or plain wing delivery in Ware, MA. Plain chicken wings are delicious on their own Go crazy with blue cheese dressing, smoky BBQ sauce, or both! We won’t judge you for double-dipping.
Not into the plain wing game? Scratch your itch for flavor by ordering a saucier option — we’ll baste your wings in sauce before and after cooking them. Just choose how you want them flavored. For something on the sweeter side, get BBQ Wings. For the best of both flavor profiles, take a bite out of the Sweet Mango Habanero Wings. And if you can't make up your mind, order every-wing to appease your appetite.
Get Ware, MA Chicken Wing Delivery
A bird in the hand is worth two in the bush. But, how much do Domino's Chicken Wings cost in Ware? Check out our affordable prices on wings in Ware and use Domino’s coupons to boost your savings. While you’re at it, select whether you want to pick up your favorite wings at your nearest store or if you prefer to get your boneless wings delivered. Then choose whether you want Spicy Jalapeno Pineapple Boneless Wings, Plain Boneless Wings, classic BBQ Wings, or any (and every) thing else on the menu. Top ‘em off with your favorite dipping sauce, and you’ll be licking your fingers sooner than you can scream, “Pass me the ranch!”


Though we admit that pizza is delicious any time of year, there is something about the warmer weather that seems to give a whole new life to it. For example, the foods that are in season during spring can make for excellent toppings, such as mushrooms, garlic, onions, and yes, even pineapple. Additionally, with the arrival of warmer weather, many are taking to the outdoors to enjoy their meals, and what food is fitter for the outdoors than pizza? Portable, easy to eat, and always delicious, pizza is a perfect springtime food! Looking to get your fix? Consider visiting us here at Rina’s for excellent pizza this spring or summer! Visit us at 371 Hanover Street in Boston’s North End.
Always Fresh & Delicious
As we mentioned, pizza is a food that can be enjoyed at virtually any point during the year. In our opinion, this is one of its greatest strengths – it never goes out of season! (or style, for that matter). When it comes to our pizza here at Rina’s, all year round, you can count on our pizza to be fresh and delicious. However, if you find yourself here in Boston’s North End during the spring, be sure to visit us here at Rina’s Pizzeria to enjoy any of our specialty pizzas, such as our Primavera pizza, which features artichoke, roasted tomatoes, hot cherry peppers, truffle crema, confit garlic, eggplant, and arugula. It’s a great vegetarian option that compliments the warmer weather nicely!
Visit us at Rina’s Pizzeria in Boston’s North End!
Located at 371 Hanover Street, Rina’s Pizzeria is an excellent choice for pizza and other Italian-inspired eats, including salads, paninis, pastas, and more. If you haven’t yet, check out our menu here on our website or give us a call at


This creamy avocado dip requires just a few ingredients and is very tasty when served with tacos or quesadillas. A healthy dip that everyone loves.
Our family loves Mexican food. It is a comfort food, at least for me! Warm, spicy, melty, creamy, crispy, I’d say that falls into the comfort food category.
Tacos, quesadillas, nachos…you name it. When I couldn’t have corn, because of Baby Bee’s corn intolerance, I really missed my chips and salsa. I’d still eat guacamole, on everything, pretty much, but I did miss crunchy tortilla chips.
Baby Bee seems to be able to tolerate corn okay now, so once again I am able to eat chips and tortillas – yay! The recipe that I’m going to share with you today is adapted from The Veggie Book – How to Pick, Prepare, and Plate, by Shay, Tate and Worth (affiliate link). I was drawn to The Veggie Book because it has recipes for each vegetable: kale, sweet potatoes, asparagus, zucchini…each vegetable has a few interesting recipes. I loved reading about new ways to prepare vegetables!
As I said, I loooove guacamole, and since I knew we were making bean and vegan cheese quesadillas, I thought this recipe for avocado dip would be perfect! I did make some changes so that it would be dairy free.
Creamy Avocado Dip.
- 2 ripe avocados peeled and cut into chunks
- 1 clove garlic minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
- 1/2 – 3/4 cup almond milk Or any milk that works for your diet
Place all ingredients in a blender or food processor (just start with a 1/2 cup almond milk) and puree until smooth.
Add more almond milk as desired until the dip is the thickness that you prefer. If your chips are a little thinner, you might want to add more almond milk.
This dip is delicious – a nice smooth texture, and the almond milk adds richness. My five year old ate about five servings of it – he couldn’t get enough!
Enjoy with tortilla chips, or bean chips if you can’t have corn – Beanitos are fabulous! Or with quesadillas! We made easy bean and cheese quesadillas yesterday: just heat a little vegan buttery spread in a frying pan over medium heat. Add a tortilla to the pan and spread some refried beans on top. Add a little bit of the Daiya dairy free cheese, then fold the tortilla in half and brown on both sides.
Cut into wedges and dip into your creamy avocado dip!
Latest posts by Kelly Roenicke (see all)
- Tasty Delicata Squash Taco Boats. - September 18, 2017
- Grain Free Coconut Porridge. - September 13, 2017
- Gluten Free Banana Cake with Decadent Chocolate Buttercream. - August 31, 2017


Apple Cider Vinegar 720mg is a home remedy that has been used for centuries for its multitude of benefits in both cooking and in medicine. The properties that Apple Cider Vinegar has been extremely beneficial in terms of health due to the antimicrobial and antioxidant effects it produces.
Support your wellness goals with NutriVolv’s Super Strength Apple Cider Vinegar Capsules. This formula makes it easier to avoid the harsh vinegar taste and still reap the benefits of apple cider vinegar.
This is an excellent alternative for those who can’t stomach the taste of mixing liquid apple cider vinegar into drinks and smoothies!
Some benefits include the following:
- Supports weight loss
- Increases metabolism
- Reduces blood pressure & blood sugar
- Supports a healthy heart by lowering cholesterol
- Great source of various vitamins. minerals & amino acids
- Supports people looking to LOSE WEIGHT
This is a food supplement that is not a substitute for a balanced and healthy lifestyle. We recommend that pregnant and breastfeeding women seek medical advice before using food supplements. Store in a cool. dry place. out of reach of children. Unsuitable for children. Follow usage guidelines. Do not exceed the stated dose.


I was in a McDonald's a couple of weeks ago and they had replaced the old menu board with new digital screens that have the calorie counts on them. The menu at a local fish house also had the calories on their menu but a disclaimer at the bottom of each page stating that each plate is made fresh in store for each serving and portion sizes may be slightly different so the count may be off but 200-300 calories in either direction. I assume that means some places are already implementing this ahead of the law.
I think McD's just wants to be "cool" and ahead of the curve. But it's obviously good that they are doing it.
More like New York City, Oregon, California, New Jersey, Maine, and more than a dozen other places passed these laws years ago.


In the Name of Allah, Most Gracious, Most Merciful.
All praise and thanks are due to Allah, and peace and blessings be upon His Messenger.
In this fatwa:
Answering your question, Sheikh Mustafa Umar, President of California Islamic University, states:
There is no issue with any non-Muslim, especially a father, to serve food to a Muslim. What matters is whether the food is lawful or not.
If the food contains pork, for example, it would be forbidden, whether a Muslim or non-Muslim served it.
Almighty Allah knows best.


How much do you know about what’s going in your gut? We have millions of microbes there, including bacteria, viruses and fungi. All of them have a good and bad element and they have an impact on our physical and mental health. Our […]
Tag: ask a nutritionist
In my conversations with women from all walks of life, I often get asked about food and what to eat. Not surprising, considering my profession 🙂 The question I get asked the most is usually phrased something like this: “what should I eat / what shouldn’t […]
Like many people in the UK, coffee is my go to morning drink. I love the smell, the taste and the ritual of making a lovely cup of joe. There’s also the sheer weekend pleasure of having the time to sip on a hot cup of black coffee while reading the newspaper.
It pains me to say this because I love it so much, but coffee is a much-maligned drink, with the downside more frequently talked about than the many positives. A recent review of studies in the BMJ showed that moderate coffee drinking is okay and has some benefits, but like all good things, you need to know when to stop.
So what are the benefits?
1. A cup of coffee is so much more than just hot black water. A cup of coffee contains riboflavin (vitamin B2), pantothenic acid (vitamin B5), manganese, potassium, magnesium and niacin (vitamin B3). Coffee is also packed with antioxidants.
2. Coffee can improve brain function. Caffeine blocks one type of neurotransmitter that can hold you back and increases noradrenaline and dopamine, leading to enhanced firing of neurons.
3. Coffee could lower your risk of developing type II diabetes. A number of observational studies show that coffee drinkers have as much as a 62% lower risk of developing this disease; one of the biggest health problems of our time, which is characterised by raised blood sugar and the inability to secrete insulin to lower blood sugar levels. A daily cup can typically lower your risk by 7%.
4. Coffee can help you burn fat. Caffeine is found in almost every fat loss supplement because it’s one of a very small number of substances proven to help with fat burning. Research shows that it can boost your metabolic rate by up to 11%, and raise the amount of fat you burn by between 10% in overweight people and 29% in lean people. The downside is that the effects are likely to diminish with time in regular coffee drinkers.
5. The caffeine in coffee can boost your physical performance. Caffeine stimulates production of adrenaline. This is one of the stress hormones, but primes you for physical activity. A cup of coffee can improve physical performance by up to 12%. Caffeine also stimulates the nervous system, telling it to break down the fat stored in fat cells and making the energy more available to be used as fuel. A cup of black coffee before a workout could improve your performance in the gym!
What’s the best way to enjoy coffee?
No coffee after 2pm. It is, after all, a stimulant and, if you drink it too late in the day, it can interfere with the quality of your sleep, or your ability to get to sleep in the first place.
Ditch the sugar. A sure fire way to undo all the good a cup of coffee can do is to add a few spoons of the white stuff. The downside to sugar is now pretty well documented. In a nutshell, it increases inflammation in the body, and can lead to obesity and diabetes.
Go organic. Coffee is routinely heavily sprayed with pesticides, so go for organic whenever you can.
How much can I drink?
The amount of caffeine in a single cup of coffee varies enormously. A small home brewed cup is likely to contain around 50mg per cup (unless you have an amazing coffee machine), while a large one from a coffee shop might have over 400mg. You’d expect the average cup to have around 100mg.
A number of studies suggest up to 400mg a day (that’s about 4 cups) is safe for most people but many people are able to enjoy more without any ill effects. Do bear in mind that tea, chocolate and some soft drinks and prescription drugs also contain caffeine, so you need to view your coffee intake in light of other things you are eating and drinking.
If you know you need a diet and lifestyle upgrade, but are not sure exactly what that would look like for you, get in touch. Looking forward to talking to you and helping you take the first step towards a new you!
I was recently asked to share my top tips for Autumn health and wellness with Motherhood Reconstructed. I love what Tamu and Leah are doing to share diverse stories of motherhood in the UK. Go check out their site and events! The kids are […]
People like shortcuts. Maybe it’s a symptom of our modern world, where we can get pretty much anything we want at the touch of a button.
Speaking of shortcuts, I’m often asked by friends, family and colleagues about the fastest ways to get healthy / fit / more energy (delete as appropriate).
There are two answers I always give, no matter what their underlying symptoms. Then I ask more questions and give a more detailed, tailored response.
The first answer is always – get more sleep or go to bed earlier.
I’ve talked about the benefits of sleep before – it regulates your metabolism, allows your various organs to repair and heal and allows your brain to process the events of the day. Don’t give into the current masochism around sleep – most people really need at least 7-8 hours of uninterrupted sleep at night to be fully functional.
And then my second answer is always – eat more fresh vegetables, especially green leafy ones.
I cannot overstate that vegetables are little nutrition powerhouses! Each vegetable has many individual benefits, with its own mix of macronutrients (protein, good fats and complex carbohydrates) and phytonutrients.
The greater the variety in your vegetable intake, the more benefit to you. When in doubt, just eat the rainbow!
Ideally, everyone would eat at least 7-10 servings of vegetables a day. I know that’s hard, so you’ll often hear nutritionists, (including me!) say to prioritise cruciferous / brassica vegetables. You know them as broccoli, cauliflower, asparagus, kale, brussels sprouts, savoy cabbage, radish, bok choy and watercress.
Not only are they high in antioxidants like vitamins A and C, they are also high in folic acid and vitamin K and have a huge amount of minerals such as magnesium and potassium.
Cruciferous vegetables are also high in phytonutrients like glucosinolates which support your liver in clearing excess hormones, alcohol, xenoestrogens and environmental chemicals.
So, adding a big handful of kale to your morning smoothie after a big night out will help your liver clear the alcohol from your system and make your feel better a bit faster!
In a nutshell, adding more cruciferous vegetables into your diet can help you boost your energy levels, support your liver, balance your hormones, support your immune system and feed the good bacteria in your gut!
There are lots of ways to add cruciferous vegetables to your diet:
Add a big handful of kale to your morning smoothie
Make a big pot of soup with broccoli, cabbage or cauliflower
Make a big a*s salad with loads of different veggies in it
Grate up some cabbage for a coleslaw
Make a big tray of roasted veg
Steam some asparagus and eat them with hummus as a snack
How do you eat your veggies?
Get in touch for to book a free, no commitment 20 minute health coaching call to find out more about how you can improve your health & wellbeing and reduce your stress.
This week, a prominent doctor in the UK talked about the need to reduce the 5-a-day fruit and vegetable intake recommendation because it was ‘unrealistic’ for low-income families to achieve this. She says that lots of families may struggle to afford the recommended amounts and that […]
There’s been a lot of chatter in the media this week about the end of ‘clean eating’, with many disavowing this term, saying that it has led to a rise in disordered eating and anorexia. The denouement of the majority of these pieces tend to […]
One of my favourite things to do is spend an hour or two browsing the aisles of a health food shop like Whole Foods, Planet Organic or As Nature Intended, looking through the products, seeing what’s new, picking things up, flipping them over and reading the labels.
Do you read labels when you go grocery shopping, either in store or online? It can be a bit of a minefield, right? The good news is that in the UK and Europe, food labelling is strictly governed by law and manufacturers can’t just say what they want on labels. It’s illegal to have false information or misleading descriptions.
From understanding what the different food additives, emulsifiers, thickeners and flavour enhancers are, to figuring out how much added sugar is too much, to navigating calories, then adding in the different kite marks from the various standards associations, such as the Soil Association, Fairtrade, Organic (EU & USDA) and Freedom Food – it feels a bit mind blowing, doesn’t it?
I have a few rules of thumb that I follow when I buy food and read labels and I promise that with practice, it does get easier!
1. Shop along the edges of the supermarket and start with fresh produce first.
Fresh fruit and vegetables should have a single ingredient. If you can afford organic, great. In the UK, look for the Soil Association to help guide you through organic purchases, in the US, look for USDA Organic and in Europe, look for the EU Organic logo. If you can’t afford to do a full organic shop, try to buy the dirty dozen fruits and vegetables organic. Here’s Environmental Working Group’s most recent update to the dirty dozen and the clean fifteen.
2. Five ingredients or less.
When I buy packaged goods, I like foods that have 5 ingredients or less. Food labels appear on all processed foods, and the more ingredients, the more processed the food is. I’m not creating a strawman about processed food, as I know all food is technically processed is some way when it is changed from its original state. The difference is when I ‘process’ it in my kitchen, I know exactly what ingredients are being used and how it’s being ‘processed’ or er, cooked.
Food labels must list the ingredients in descending order of predominance by weight, so keeping this in mind helps you understand if something like a beetroot, carrot and apple juice is actually mostly apple!
3. Know your E numbers.
E numbers are the European Union’s code for substances added to foods to perform specific functions. Here is the UK Food Standards Agency’s exhaustive list of the colours, preservatives, antioxidants, sweetness, emulsifiers, stabilisers, flavour enhancers and other additives that are classed as E numbers.
It’s worth noting that not all E numbers are bad for you. Additives may be natural, nature identical or artificial, however many people tend to avoid E numbers, because there are so many of them and it’s easier than trying to decipher what each one is, what it’s made from and their effects on the body.
4. Know your additives and which additives to avoid.
Whole Foods have put together a wonderful list of ‘unacceptable ingredients for food‘, that includes additives and ingredients such as aspartame, bleached flour and hydrogenated fats. This is a good starter for ten. I also personally avoid carrageenan as there have been a few studies showing that it can cause inflammation and has been used to induce inflammation to study something completely unrelated.
5. Know the different names for sugar.
It’s not just glucose, fructose, sucrose and lactose. Sugar comes in many forms and natural or not, your body responds to it in the same way – an insulin release to help break down the sugars into energy. This image has the names of 56 different types of sugar, and believe it or not, there are more to add to this list, like coconut sugar!
6. If you can’t pronounce it, don’t buy it.
Until you understand exactly what the different food additives are, this is a good rule of thumb to follow.
7. Keep practicing.
Get into the habit of reading labels and understanding what’s in the food you eat. It will soon become an automatic reflex to lift, turn and read. If you want to read more about food labelling and additives, Joanna Blythman released a fascinating book last year called Swallow This: Serving Up The Food Industry’s Darkest Secrets.
Part 2 covering calories, reference nutrient intake and the traffic light system coming soon!
Photos courtesy of Adam Wilson, Women’s Health and EWG
My second assignment for my second year of nutrition requires me to keep a food diary. Sounds too easy, right? Copy down breakfast, lunch, dinner and Bob’s your uncle. For this exercise, we need to record every single element of each meal and put […]
I love January. It’s the start of the new year (I’ve only recently stopped thinking in academic years! It’s funny how long it takes to break that mental habit), a time to reset and ease into new goals and intentions. And I love all the television […]
At this time of the year, newspapers and magazines are filled with weight loss, fitness and detox stories. I admit, I do enjoy reading them and seeing what nutrition & exercise (mis)information is being passed around.
One of my biggest gripes is seeing articles that talk about needing to detox post Christmas, with claims that a 3, 5, 7, 10 (you choose a number of days!) day detox will cure everything that ails you.
The biological reality is that your body is constantly detoxifying itself – that’s what your liver, kidneys and skin are for. And the by-products of the perpetual detoxification are stool, urine and sweat (really! they’re not just annoyances!).
The liver is the body’s waste purification plant and it is perpetually in motion, 24 hours a day. The more toxins you put in, the harder the liver has to work to remove them. Your body really doesn’t want toxins to build up. So much so, the liver has a two stage detoxification process to make sure all the waste is removed – anything from alcohol to heavy metals to pesticides to hormones. The liver is continuously converting these substances to inactive forms for excretion in urine (via the kidneys) or stool.
So knowing all this, the real question (which is less of a quick fix and not as sexy a ‘detox’): how can I consistently support my liver and kidneys?
- Drink lots of water throughout the day. Most people are slightly dehydrated and often mistake thirst for hunger, so the bare minimum to aim for is 1.5L of water across the day.
- Eat green leafy vegetables. These contain the micronutrients and enzymes that support the first stage of liver detoxification and kickstart the second stage.
- Eat enough protein. Red meat, nuts, eggs and fish are amongst some of the protein sources that contain the amino acids needed for the second stage of liver detoxification.
- Don’t drink alcohol every day. Metabolism alcohol puts pressure on the liver and diverts it from its other important functions, such as bile secretion, which is helps the body digest fats.
- Get sweaty at least 3 times a week. A good excuse for a run, a spin class or a shag!


came from Cannelle et VanilleHow healthy and amazing do they look?
12 zucchini blossoms
1 cup cooked brown rice couscous or quinoa
1/4 cup shiitakes, sauteed in olive oil
1 Tbs goat cheese, crumbled
1 Tbs parsley, chopped
1 Tbs basil, chopped
1 tsp oregano
Salt and pepper to taste
1 clove of garlic
2 Tbs Olive oil
Juice of half a lemon
1 Tbs butter
Mix together the cooked couscous, cooked shiitakes, goat cheese, fresh herbs. Season with a bit of salt and pepper and taste it. Adjust seasoning.
Stuff the blossoms with about 1-2 tsp of the mixture and roll the tops to seal in the filling.
Heat the olive oil in a large non stick pan. Cook the garlic clove slowly until it infuses the oil and then remove it. Brown the stuffed zucchini blossoms for about 1 minute on each side. Add the lemon juice. Turn the heat off and add the butter. Swirl the pan to create a bit of a sauce. Serve immediately.
Left overs...How gorgeous is this goat cheese tart?
Stuff them with your favorite cheese & herbs, twist the ends, batter & deep fry them. They make the perfect appetizer!
The zucchini blossoms are fragile and are best cooked within two days from the time they are purchased or harvested. Look for fresh blossoms that are bright in color. They can be stored until the next day by placing them between sheets of damp paper towels and sealing them in a plastic bag. Store them in the vegetable drawer of your fridge.
The zucchini blossoms are prepared for cooking by rinsing the inside of the blossoms to remove any dirt or small insects. Pat dry with paper towels. Remove stamens. The stems can be left intact or removed.
Next time you are at the farmers market and see these bright orange flowers don't pass them up! I promise the sweet flavor of zucchini blossoms are a treat. Even a better reason to plant your own vegetable garden.


The Greatcatch Seafood is one of the best seafood restaurant in the area visit us
and check our menu. ... LAND O LAKES · MENU · HOURS AND LOCATION.
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One Up chocolate bars Overview
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The New One Up chocolate bars mushroom chocolate bar is the new way to microdose, try three different flavors of chocolate(milk, white chocolate, matcha, and dark). Each chocolate piece contains 375mg of microdose mushrooms.
One Up chocolate bars is one of the best choices available for you to microdose. The shroom chocolate bar mixes chocolate with Psilocybin. It is originally a chemical found in mushrooms, but for you, it has been created in this specific form to ensure great test with the desired impact.
With two different flavors available for consumption, you can satisfy your taste buds in the best possible way. For the lovers of milk chocolate, this Shroom bar is available in milk chocolate whereas the other option is for the lovers of dark chocolate who can get the dark chocolate version of this shroom bar.
Psilocybin provides you with various benefits including its mind-altering impact. Consuming it can give you a feeling of Euphoria, making you feel high and out of your regular thoughts. This impact calms your mind from excessive stress and relieves your mind and body. It has the ability to put you in a deep sleep. Similarly, mild pains can also be treated with the help of this chocolate bar.
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Shakriyeh is prepared on the first day of Eid al-Adha and Eid al-Fitr; it is believed that the white color represents purity and optimism for a bright and prosperous future. This stew is always served with rice with vermicelli (see box), flavored with clarified butter.
500gramsboneless leg of lamb, trimmed of excess fat and cut into 2-cm (¾-inch) cubes
Give the meat a quick rinse, put in a 28-cm (4-quart) sauce pot, and add the water. Simmer over medium-high heat for about 15 minutes, skimming off any residue that forms on top. Add the onions, bay leaves


Ozganics no added sugar mild Salsa is a rich chunky salsa made using the freshest organic ingredients. Slow cooked in the traditional style, the Ozganics mild salsa is enhanced with the full bodied natural sweetness of ripe plump organic tomatoes. Hand blended with selected organic herbs and spices you’ll find this salsa tips the charts as Australia’s most deliciously wholesome salsa!.
Ozganics is on a mission is to provide an uncompromising high standard of organic, healthy food to Australians and the people of the world. Did you know Ozganics maintains the only organically certified production plant of wet sauce lines in Australasia Pacific region that is gluten, dairy and egg free. The factory is also certified Halal, Kosher, WQA, HACCP and maintains 2 organic certification system registered with the Australian federal government: Organic Food Chain and Australian Certified Organic.
Ozganics range of organics table sauces, oil free and and dairy free organic salad dressings and organic salsas are products of exceptional quality that are affordably priced. They make for a delicious addition to make a nutritious stir-fry or simple serve as a tasty condiment to your favourite dishes. Rich, tasty, mouth watering natural flavours.
|Country of Origin||
Made in Australia from local and imported ingredients.
Certified organic tomatoes 90.2% (reconstituted tomato puree, diced tomatoes), certified organic onion, natural corn starch, sea salt, certified organic garlic, certified organic herbs and spices, vegetable gum (xanthan), food acid (citric).


Watermelon is a heavyweight in the nutrient department. A standard serving (about 2 cups) has one-third of a day’s vitamins A and C, a nice shot of potassium, and a healthy dose of lycopene for only 90 fat-free, salt-free calories. And when they’re in season, watermelons are often locally grown, which means they may have a smaller carbon footprint than some other fruits.
- Butternut Squash
Steam a sliced squash or buy peeled, diced butternut squash that’s ready to go into the oven, a stir-fry, or a soup. It’s an easy and satisfying way to get lots of vitamins A and C and fiber.