Black Forest Cupcakes
1.5 oz Corn oil
10g Cocoa powder
40g cake flour (preferred) or all-purpose flour
3 Egg yolks
3 Egg whites
30g (1 oz) sugar
1/2 tsp cream of tartar
1 can Cherry Pie Filling
1. Preheat oven to 180C
2. In a small pan, heat up corn oil, remove from heat and add in cocoa powder and chocolate, stir until chocolate melted.
3. Add in water, flour and egg yolks, well mixed and set aside.
4. In a mixing bowl, use electric hand mixer and beat egg whites with cream of tartar and sugar till peak forms, fold the meringue into the egg yolk mixture in 3 batches till fully incorporated.
5. Pour the batter into lined cupcake pans and bake in preheated oven for 25 mins. Remove the cupcakes from oven once it is cooked and cool completely on a wire rack.
6. From the top of the cupcake, make a small hole in the center of each cupcake, and brush the canned cherry syrup in the hole, then stuff a canned cherry inside it.
7. Squeeze whipped cream on top of the cupcake and garnish with fresh cherry and shredded chocolate.
Homemade Milo Ice Cream
2 Cups of heavy whipping cream (or chilled all purpose cream)
14 ounces condensed Milk (1 ¾ cups)
¾ cup Milo
Pinch of salt
½ Tbs Vanilla extract
- In a large bowl, add the heavy cream and whip using a hand mixer until creamy and airy (about 3 minutes). It’s barely moving when you slightly turn the bowl on the side.
- Add the sweetened condensed milk, Milo powder, Vanilla extract and a pinch of Salt to the whipped cream.
- Gently fold together all these ingredients (You really need to be gentle while folding so as not to deflate the whipped cream) Do not mix it, just cut and fold it over.
- Pour the mixture into a freezable in a airtight container. Preventing air from your ice cream while freezing will help maintain its creaminess and avoid turning it into ice crystal texture.
- Allow it to freeze for at least 6 hours or overnight.
Krispy Kreme Original Glazed
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
1/3 cup shortening
5 cups all−purpose flour
1. Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar
and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium
speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and
let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.)
2. Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll
dough1/2−inch thick with floured rolling pin.
3. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat
vegetable oil in deep fryer to 350 degrees.
4. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry
until golden brown, about 1 minute on each side.
5. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze,
set on rack, then when slightly cooled spread chocolate glaze on top.
6. Can dip in sprinkles or other toppings after glazed if desired.
Creamy glaze or Chocolate creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
1. Heat butter until melted.
2. Remove from heat.
3. Stir in powdered sugar and vanilla until smooth.
4. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a
chocolate glaze is desired)
Credit to: atbp.ph


Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) … Too much baking soda will result in a soapy taste with a coarse, open crumb.
Can too much baking powder hurt you?
Baking powder is a common chemical leavening agent used in baking. When used in small amounts, the chemical is completely harmless to our health. Overdosing on baking powder is possible and can lead to serious complications but it is uncommon.
How do you fix too much baking powder?
Increase the Quantity for an Easy Fix
If you know how much extra you added, just increase the other ingredients in the recipe to match the amount of baking soda or baking powder that you used.
What are the side effects of baking powder?
The amount of baking powder used in cooking or baking is considered safe. However, serious complications can arise from overdosing on baking powder. Side effects of baking powder overdose include thirst, abdominal pain, nausea, severe vomiting, and diarrhea.
Is 4 teaspoons of baking powder too much?
It’s important to measure baking powder carefully. Too much or too little can cause your cake to fall or prevent it from rising in the first place. Typically, a recipe with one cup of all purpose flour should include about 1 to 1 1/4 teaspoons of baking powder. See our page on how to properly measure ingredients.
Can too much baking powder make a cake sink?
Too much leavening agent like baking soda or powder can cause a cake to rise too high too quickly. The gas from the leavening agents builds up and escapes before the cake bakes through in the center. This causes the center to collapse and makes your cake layers sink in the middle.
What is the ratio of baking powder to flour?
One teaspoon of baking powder for one cup of flour is the perfect amount of leavening for most cake recipes. For baking soda (which is used if the recipe has a considerable amount of acidic ingredients), use 1/4 teaspoon soda for each cup of flour.
What if I accidentally use baking powder instead of baking soda?
Usually, a preparation that calls for baking soda already has an acidic ingredient, so no need for baking powder. Just cut back on that ingredient and everything should be fine.
Does baking powder raise blood pressure?
The side effects of using baking soda in excess can be related to salt retention, including raised blood pressure and swelling. This is why using it along with a natural mineral compound such as celtic sea salt of organically bound minerals could be important.
How much baking soda is safe per day?
The recommended dosage for adults is one 1/2 tsp. dissolved in a 4-ounce glass of water. It’s best to sip this drink slowly to avoid side effects like gas and diarrhea. You can repeat every 2 hours.
Is drinking baking powder safe?
Drinking small amounts of baking soda is not usually dangerous. In adults, this can provide short-term relief from indigestion. … For indigestion, a person can purchase it as a powder and mix it into water. Some people claim that drinking baking soda is generally beneficial for health.
Is 5 tsp baking powder too much?
Note: The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour. The amount will depend on the ingredients and how they are mixed.
How much baking soda is poisonous?
Toxic Consumption: Toxicosis may be seen with ingestion of 10-20 g/kg of body weight. This equates to approximately 2-4 teaspoons per kg of body weight.
Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of flour in a recipe.


If you are in Bath and looking for a relaxed, informal Japanese restaurant you can do no better than Yen Sushi, tucked away at numbers 11 and 12 Bartlett Street. It is a firm favourite with Japanese visitors and Bath residents for so many reasons. They do not take bookings but are open seven days a week from 12pm-3pm at lunch time and between 5.30pm and 10.30pm in the evenings. It is always a good idea to get there early or late to get a good seat. There are great shops up that lane, from the beautiful Loft fashion and homeware shop to Toast, Mee Boutique, the Antiques Centre and Itchy Feet travel shop.
Despite the restaurant room being quite small, it is very light, clean, uncluttered and comfortable. You sit either around the conveyor belt on small stools, or on higher chairs at the window counter or round communal tables. Yen Sushi is Bath’s first kaiten sushi bar, the word “kaiten” meaning “going round”. The system of conveyor belt sushi was invented by restaurateur Yoshiaki Shiraishi (1914-2001). He had difficulty staffing his restaurant so came up with the idea of creating a coveyor belt system after visiting the Asahi beer factory and saw all the bottles going round being filled and corked. It took him no less than five years to develop the machinery and the first kaiten sushi bar was opened in Osaka in 1958. The idea soon caught on!
At Yen Sushi you can watch the very dextrous, careful chefs prepare your food: their fingers are so nimble and accurate and they do not lift their heads, so intent are they in their quest for perfection.
Round and round little plates of sushi, sashimi, nigiri, gunkan, seaweed rolls and tempura go, and you pick whatever you want off the belt. The restaurant is always full by 1pm, so the ingredients are fresh. You can add a bit of wasabi or pickled ginger to your chosen dish as well as soya sauce. Friendly and fast waitresses come to take your drinks orders and if you wish to order a ramen or miso soup or a bento box they will take your order to the kitchen and bring you your choice within minutes. This is a fast food restaurant, for the workers of Bath or the visitors who want to get on with their sightseeing. There is quite loud music played so it would not be suitable for a business meeting or quiet conversation. Eating is the entire point to the experience.
Behind silk panels are the remaining chefs who you cannot see, and every now and then the silk panels rise and you see another dish of fried squid, aubergine salad, endamame soya beans or inari beancurd tofu wraps come out.
The Futomaki sushi rolls are a must-have, as are the Yen Special Bento Box with ebi fry, calamari rings, spring onion, coriander, Japanese steamed rice and tofu steaks. The seafood ramen soup has a miso base with giant king prawns, mussels, noodles, beansprouts and squid rings. There are also dishes filled with small almond cakes, rice cakes, chocolate brownie and slices of watermelon or melon for pudding.
The food on the conveyor belt is served in a series of multi-coloured dishes, and the colour of the dishes indicates the cost, ranging from £1.80 to £4.30. Needless to say you can get very carried away, as the portions are small and the food so light.
Yen Sushi website: www.yensushi.co.uk


Holidays & Events
It’s time to celebrate! Get inspired to go above-and-beyond with our special recipes for holidays and events that take you from appetizers to dessert.
Classic oatmeal cookies get a fun flavor twist when studded with toffee, chocolate mini morsels and pecans. They’re outstanding for snacking or for any get-together. —Gloria Bradley, Naperville, IL


A new Williamsburg cupcakery offers unique flavors like flan and guava con queso to tres leches, inspiration drawn from the owners' Latin-and-Italian family background.
Brooklynites looking to satiate a nagging sweet tooth need to look no further than the Brooklyn Cupcake. Opened on July 28, the Latin-and-Italian mixed family-owned and operated bakeshop offers flavors ranging from flan and guava con queso to tres leches (filled with three kinds of milk) and tiramisu.
Carmen Rodriguez, who opened the Williamsburg-based cup-cakery with the help of her sister, cousin, and some additional contributing family members, says she didn't realize that the variety of "culturally-inspired" flavors made her business unique.
"They were home flavors," Rodriguez says. "Flan is a traditional custard that we eat, like crème brulee. It is a dessert that has been around forever."
Even now that her business is booming, Rodriguez still likes to take traditional foods and reinvent them in cupcake form. One example is the popular Italian rainbow cookie. After searching for the perfect tri-colored cake recipe, Rodriguez found her full-sized cake fell victim to uneven sides—but the cupcake prevailed. Now, rainbow-cookie-lovers unite and bond over the rainbow cupcake.
And there is another benefit: "You can eat a ton of rainbow cookies, but cupcakes are the perfect size. You feel pretty satisfied after one," Rodriguez says.
The Brooklyn Cupcake is located at 335 Union Avenue in Williamsburg. For more information, call 347-762-2253 or visit brooklyncupcake.com.


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WILMINGTON, Del. -- The Produce for Better Health Foundation (PBH) here expects that kids and their families will go ape over the Feb. 11 retailtainment event at Wal-Mart Supercenters featuring Curious George sharing the message of healthy eating.
For the event PBH and health-minded sponsors will team up with more than 2,000 Wal-Mart supercenters and Neighborhood Markets to present a national promotion featuring Curious George and his friends. While generations have loved the books about the precocious monkey, Universal Studios is giving the character new life with the Feb. 10 theatrical release of the movie "Curious George."
Dubbed "Get Curious About Good Health," the program will leverage Curious George's popularity to boost awareness of PBH's Color Way message, which encourages consumers to eat a colorful variety of fruits and vegetables every day for better health. It is anticipated that the event will reach more than 10 million consumers.
Children visiting Wal-Mart supercenter produce departments will receive a Curious George-themed fun-and-games book, designed for kids 2 to 8 years old, while their parents will receive a recipe booklet featuring a medley of fruits and vegetables. Shoppers will in turn be encouraged to visit the produce section with custom point-of-sale signage and a standing floor display, and will also be invited to sample products from supporting vendors.
Targeting mothers, the "Get Curious About Good Health" recipe booklet is shaped like a checkbook, with perforated pages. On one side of each page in the booklet is a Curious George-themed healthy recipe that features at least one supplier's product, with vendor recognition. There are 14 recipes in all, including Orange You Smoothie, Peach Salsa, Chocolate Crumb Banana Shake, and Veggie Mac and Cheese. The other side of the page features Color Way healthy eating messages.
The fun-and-games book includes a letter to parents and Curious Fun Facts on each page. Curious George characters teach children to "monkey see, monkey do" when it comes to healthy eating.
Vendors supporting and featured in the Curious George promotion include A. Duda & Sons, Inc.; Apio, Inc.; Birds Eye Foods; CH Robinson Worldwide, Inc.; Chelan Fresh Marketing; Chiquita Brands, LLC; Cott Beverages, Inc.; Del Monte Foods; DiMare Fresh, Inc.; Dole Fresh Co., Inc.; Florida Dept. of Agriculture & Consumer Services in partnership with Noble Juices; The Hidden Valley Food Products Co.; L&M Cos., Inc.; the Mushroom Alliance, which includes Quincy Farms, Creekside, Kitchen Pride, and JM Farms; Ocean Spray International, Inc.; Seald Sweet Growers, Inc.; Sunkist Growers, Inc.; Tropicana Products, Inc.; and Ventura Foods, LLC.
The Curious George event is the first of the 2006 events hosted by PBH and Wal-Mart, and supported by health-minded sponsors. Since the series began in August 2004, there have been seven events, including Shrek, Charlie Brown, and the Fantastic Four, that have reached millions of families. All of the events have leveraged family-friendly characters to encourage families to eat more fruits and vegetables.


Cáin san áireamh.
Á sheoladh arna ríomh ag an tseiceáil.
Ag cur táirge le do cart
Rosemary is used as a seasoning in a variety of dishes, such as soups, casseroles, salads, and stews. Use rosemary with chicken and other poultry, game, lamb, pork, steaks, and fish, especially oily fish.


ABC7 teamed up with Consumer Reports to find the best grinders without spending a fortune.
Some coffee machines have built-in grinders, which sound like a good combination, but they have drawbacks.
"The combos can be annoying to use and to clean," said /*Consumer Reports*/' Bob Karpel. "And if you haven't ground all the beans, it's an extra step to take the beans out."
Consumer Reports says consider a stand-alone grinder instead.
"There are basically two types of grinders," said Karpel. "There's a burr grinder, which has two gears and they crush the beans, and then there are blade grinders, which actually have a blade and that blade chops the beans."
Consumer Reports tested three blade grinders and three burr grinders.
Burr grinders tend to be more expensive, as much as $140. But they usually hold more beans and tend to grind more uniformly. The burr-grinding Cuisinart Supreme Grind DBM-8 topped the list. It grinds consistently and costs $50.
If you want to spend even less, consider the Mr. Coffee IDS77 blade grinder, which did almost as good a job for only $20.
Whichever grinder you choose, grinding your own beans just might take your coffee break to a whole new level.
If you're in the market for a new coffeemaker, Consumer Reports has tested dozens and found some best buys.
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Linda Bartholomew and Cathy Kennedy describe their initiative to capitalise on the links which health visitors can create between early years providers and families
Franz Atkinson describes a whole-school approach adopted by a small rural primary school
Jenni Clarke discusses the important role early years practitioners can play in helping young children to develop good eating habits
Malcolm Rigler and David Loshak outline strategies to improve young people’s health.
Ollie McFadden describes improvements at Sutton Grammar School for Boys.
Locally produced food is increasingly popular in schools and may become more important than going organic, writes Angela Youngman
Angela Youngman looks at a scheme in Norwich that is raising interest around the country and two other awards that encourage good hygiene and healthy eating.
How much does food affect children’s behaviour? Mary Whiting reveals some research-based facts and offers some tips.
Colin Noble explains how achieving national healthy school status supports the new ‘whole-child’ agenda.
Healthy meals for children, pristine premises and lovely grounds are within the grasp of every school, argues headteacher Mark Barnett.
The successful implementation of new standards for school lunches, along with an increased uptake in school meals, is enhanced by a whole-school approach, according to research by the School Food Trust
Global citizenship links can help increase children’s and young people’s knowledge of the wider world. The Manchester Healthy Schools Partnership created a close working relationship with three schools in Kabwe, Zambia.
A whole-school approach to food and health is fundamental to establishing good dietary habits and an understanding of the links between good nutrition and future health. In this article Anna Denny shows how shools can support children in leading a healthy lifestyle.
Schools are becoming increasingly aware of the importance of frequent intake of water to enhance learning and many schools now have formal school hydration policies
The food we eat provides the energy we need throughout the day. In this article, we will explore the different food groups that provide sustained energy and describe which foods stimulate our brain and relieve stress. We will also consider some healthy alternatives when we have a snack attack in school or feel we need to grab that extra cup of coffee!
School meals are in the news again, as Hull City Council announces the success of its free healthy lunch programme for primary and special school pupils.
A group of health experts has warned that the recent attention given to improving the quality of school meals has overshadowed moves to get children to drink more.
The interim results of a pioneering study involving 60 toddlers in Durham have provided impressive evidence of the effects of omega-3 oil on children’s learning abilities.


If you're tired of quinoa, let us introduce you to farro.
If you haven't gotten around to trying farro, it's time: this ancient grain, a variety of wheat, is a refreshing break from quinoa or rice. While it is a grain, its texture and flavor give vegetarian meals the satisfaction you might expect from an omnivore's kitchen. It's delicious and hearty, but it's a little bit different from other grains.
Farro is worth getting to know—especially if you're trying out a plant-based diet—so we put together a quick guide on what farro is, farro nutrition facts and how to cook farro, along with recipes for inspiration.
What Is Farro?
Farro is a general name that can apply to three types of wheat: emmer, einkorn and spelt. They're all slightly different grains, but they all fall under the farro umbrella. You may find whole farro (the bran and husk is intact), semi-pearled farro (part of the bran is removed) and pearled farro (most of the bran is removed). If you're looking to try farro, it's good to know which type you're getting.
Farro is widely available—you can find it at most grocery stores and online—but how the different types of farro are labeled could throw you off.
You'll probably encounter "Italian farro" the most. What's labeled as "Italian farro," or pearled farro, is usually emmer (but that probably won't be printed on the label). It comes in packages or can be bought in bulk. Because it's pearled, meaning the outer husk and bran have been stripped away, you don't have to soak it overnight.
For most people (myself included), "Italian farro" is what people think of when they hear "farro." It cooks fairly quickly and can be ready to serve in about 20 minutes. It's a delightfully large grain with a chewy texture that works well in soups and salads. Cooked, the grain is about the size of a small bean. It makes a salad filling and substantial and is a great addition to soups.
You can also find whole farro, but because the bran and husk are intact, it will take a lot longer to cook—at least twice as long as the pearled variety. The grains can be soaked before being boiled to speed up the cooking time. If you have a pressure cooker or an Instant Pot, cook 1 cup of whole farro with 4 cups of water and it can be ready in 15 minutes. And, last but not least, there is semi-pearled farro—a cross between the two that has some, but not all of the bran left.
Some brands only list the ingredients as "pearled," "semi pearled" or "whole-grain" farro. While all are delicious, it's worth checking the package for exact instructions because the grains and processing vary.
The other type you may see is farro piccolo which you may mistake for "Italian farro." Though it sounds like it should be lumped in with the quick-cooking type, it's actually a different species of wheat (einkorn rather than emmer). It's delicious, nutty and is comparable in flavor and texture to brown rice. You can use it the way you'd use any grain—soups, grain bowls or stir-fries. The process and cook time is the same as whole-grain farro from emmer, but always double-check the cooking instructions on the package.
Spelt is a bit different from the other types, but is also sometimes called farro on packages. Cooked, the grain is smaller and darker than the other two. Spelt is also good in salads, soups and grain bowls. Cooking it is similar to the other two types of wheat—it's boiled in water for about 40 minutes—but check the package for exact instructions.
Farro Nutrition Facts
All three types of farro in their whole-grain form are high in protein and fiber. Einkorn and spelt varieties have a healthy dose of iron, making them excellent options for people on vegetarian and plant-based diets. Pearled and semi-pearled farro lose some (but not all) of their fiber and other nutrients in exchange for a quicker cooking time.
Pearled Farro Nutrition Facts
In 1/4 cup of dry farro, you get:
- 190 calories
- Protein: 6 g
- Fat: 1 g
- Carbs: 38 g
- Fiber: 5 g
- Iron: 2 mg
Ready for more farro in your life? Try some of our favorite recipes:


Think Eating Plan Not Diet
Ultimately, you need to pick a healthy eating plan you can stick to,Stewart says. The benefit of a low-carb approach is that it simply involveslearning better food choicesno calorie-counting is necessary. In general,a low-carb way of eating shifts your intake away from problem foodsthosehigh in carbs and sugar and without much fiber, like bread, bagels andsodasand toward high-fiber or high-protein choices, like vegetables, beansand healthy meats.
Which Tea Burns The Most Fat
White tea is the least processed variety of tea and has the highest fat-burning micronutrients known as polyphenols. White tea helps in breaking down the fat and prevents the new fat cells from forming. White tea can also boost your metabolism by 4-5 per cent, resulting in burning an extra 70-100 more calories per day.
Effective Tips To Lose Belly Fat
We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Heres our process.
Belly fat is more than a nuisance that makes your clothes feel tight.
Its seriously harmful.
One type of belly fat referred to as visceral fat is a major risk factor for type 2 diabetes, heart disease, and other conditions .
Many health organizations use body mass index to classify weight and predict the risk of metabolic disease.
However, this is misleading, as people with excess belly fat are at an increased risk even if they look thin .
Though losing fat from this area can be difficult, there are several things you can do to reduce excess abdominal fat.
Here are 19 effective tips to lose belly fat, backed by scientific studies.
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Beat Metabolic Syndrome With Golden Tea
Turmeric is one of natures greatest natural medicines. It also works as a powerful anti-inflammator as turmeric harbors a huge array of health properties such as antioxidant, analgesic, anti-microbial and thermogenic.
The active ingredient in turmeric, curcumin, has been shown to speed weight loss. That is the reason why Turmeric is labeled as one of the best tea for weight loss.
A 2019 meta-analysis involving 1,646 patients with metabolic syndrome showed that taking curcumin resulted in a significant reduction in BMI, weight, WC, and leptin, as well as a major increase in adiponectin levels.
Curcumin is best absorbed by the body when taken with black pepper and a healthy fat. Black pepper increases the bioavailability of the active compounds. Many turmeric supplements include a patented form of black pepper for this very reason.
Turmeric is most often available in capsule form, but it can also be taken as a tea. Simply combine coconut milk with turmeric, ginger, cinnamon and a dash of black pepper. The healthy fats in the coconut milk also help you to absorb the turmeric, as it is not water-soluble.
And one tea that can provide those kinds of benefits is Yorkshire tea gold. This company has been around for a while and is known for its premium tea thats offered at low prices. Its perfect for those who are looking to try gold tea without investing too much into it.
What Are The Ingredients In 4 Gauge
There are 4 primary ingredients in 4 Gauge, hence the 4 in the name.
These ingredients include caffeine, L-Citrulline, L-Malate, Rhodiola Rosea, and red beet.
These ingredients effectively allow you to train longer.
They improve blood flow and give you the energy you need.
You will also notice focus, mood improvement, reduced muscle damage, more power and stamina, and no crash!
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What Do Experts Say
As per experts, green tea is no magic drink that will melt away belly fat. When you pair it with your healthy eating habits and regular workout routine, its then that the beverage starts showing its magic. The real way tea can help you is when you substitute your morning coffee, packed juice, soda, or after-dinner drinks with it.
Green tea inhibits the effect of enzymes that aid in digestion and thus reduces the rate of sugar and fat absorption and reduces the calorie load of a meal.
Green Tea With Lemon And Ginger For Weight Loss
Find out how drinking Green Tea with Lemon and Ginger can help you fight fat and lose weight. Green Tea is essentially liquid gold when it comes to delivering health benefits to your body.
Green Tea is essentially liquid gold when it comes to delivering health benefits to your body. By adding the ginger and lemon into the Green Tea, you have a fat fighting nutritious powerhouse of a drink. Try to get in 4 glasses per day to maximize the effects. Youll not only boost your metabolism with this refreshing drink, youll also receive many other remarkable health benefits from improving brain function to lowering your risk of cancer. Read on to learn more about the added health bonuses youll receive from the lemon and ginger.
Ginger It can be used to ease indigestion, as well as reducing gas, bloating, and flatulence. The spicy component of ginger can also rev up your internal fire along with upping your metabolism. Ginger can improve digestion by increasing the pH of the stomach and stimulating the digestive enzymes. Because ginger also has a high fiber content, it increases gastrointestinal motility. The combination of these two effects means that nutrients are absorbed quickly, so no bloating or constipation! Ginger is also a thermogenic agent that can help burn fat.
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Is Lipton Green Tea Good
For one thing, it’s rich in flavonoids also found in cocoa, fruit, vegetables and other foods. A diet rich in flavonoids is generally associated with a lower risk of cardiovascular disease and Lipton Pure Green Tea is a potential sourcejust one cup packs 150mg, compared with 3mg in a cup of cooked broccoli.
Chamomile & Lavender Tea
Chamomile-and-lavender tea wards off fatigue and depression by reducing the stress that comes with insomnia. And reduced stress prevents increased levels of inflammation, which have been directly tied to weight and blood sugar disorders like obesity and diabetes.
One Taiwanese study found that chamomile tea significantly improved the physical symptoms related to a lack of sleep, and even helped reduce levels of depression in the chronically sleep-deprived.
Another study found that it improved daytime wakefulness in people who suffered from a lack of sleep. Heres the funny thing about chamomile: Although its the most popular tea for bedtime, theres actually no evidence that it improves the length or quality of sleep.
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An Hour Before Or After Meals
Drink green tea between meals, preferably an hour before or after meals to maximize your nutrient intake. According to the National Cancer Institute, the antioxidant catechins in the green tea can inhibit the iron absorption and digestion. So, remember avoid have green tea at meal time, especially if you are anemic. A question: can you drink water while eating?
Hibiscus Tea Floral And Delicious
Hibiscus tea is made from flowers of Hibiscus sabdariffa and it has a sour flavor and sweet aftertaste. This tea has many health benefits including the ability to boost your metabolism and help with burning fat in your body.
A study conducted in Taiwan found out that hibiscus helps with losing weight. 36 obese subjects were given either hibiscus extract or placebo for a period of 12 weeks. The subjects that consumed hibiscus had reduced body weight, body-mass-index, body fat and the waist-to-hip ratio more than the placebo group.
You can find my favorite hibiscus tea products here.
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Ways To Lose Belly Fat And Live A Healthier Life
Maintaining a trim midsection does more than make you look greatit canhelp you live longer. Larger waistlines are linked to a higher risk ofheart disease, diabetes and even cancer. Losing weight, especially bellyfat, also improvesblood vesselfunctioning and also improves sleep quality.
Its impossible to target belly fat specifically when you diet. But losing weight overall will help shrink your waistline more importantly, it will help reduce the dangerous layer of visceral fat, a type of fat within the abdominal cavity that you cant see but that heightens health risks, says Kerry Stewart, Ed.D. , director of Clinical and Research Physiology at Johns Hopkins.
Heres how to whittle down where it matters most.
Green Tea Helps Turn Up The Bodys Natural Fat
Green tea has been shown in studies to contain a remarkable compound called EGCG, or Epigallocatechin Gallate, which is such a powerful polyphenol that it has been shown in the lab to halt tumor growth in its tracks. Other teas, such as Oolong are also healthy, but green tea has the most EGCG of any other tea.
EGCG has been called a chemopreventative polyphenol since it has been shown in cancer studies to hinder growth. The way it does that is to use a fuel gauge pathway called AMPK in the body that essentially keeps tabs on when fuel is plentiful and when fuel is short . While this has major implications for cancer growth, checking it from proliferating, EGCG also manages to help in burning fat.
When EGCG is present, it uses that pathway to signal to your body that fuel is scarce which then turns on your natural signals to start fat burning instead of looking for ready energy. This means that drinking green tea, even as little as two cups a day, can help your body burn more fat, especially belly fat. In one famous study that is often cited, subjects who were given green tea extract lose between .2 and 3.5 kg more in 12 weeks than those not given green tea. While 3.5 kilograms doesnt sound like a lot but this means that by changing nothing else you can lose six pounds with the help of green tea.
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Rooibos Tea From The Red Bush
Aspalathin reduces stress hormones, like cortisol, which are known to trigger hunger and increase the retention of fat. This means that drinking rooibos tea is especially effective in reducing stress-induced weight gain.
A study published in 2014 indicates that red rooibos tea can be useful in preventing obesity.
If you are interested in trying rooibos tea, read this article to see what are my favorite brands and products.
How Many Times And When To Green Tea For Weight Loss
Some say that to hit that sweet spot with using green tea for weight loss, youll want to drink 2 to 3 cups per day. That means you only need to drink around 2 or 2.5 cups if you want!
Because of the average persons metabolism and circadian rhythm most recommend you get your green tea fix in the morning, first thing as you start your day just like a cup of coffee.
One study shows that drinking it on an empty stomach before eating yields the best results. Drinking it after meals is less effective, since food can interfere with how much of the antioxidant you absorb.
For people on the go: instead of measuring and brewing one cup or mug at a time, try measuring all 2 to 3 cups and brew your tea in a to-go thermos to take into work, to trips, meetings, exercisingyou name it!
Also Check: Bubble Drink Dunkin
Support Energy Levels With Oolong Tea
Flagging energy levels can make it even harder to exercise, even if you know itll help you lose weight. Thats where oolong tea can be a big help.
Also known as black dragon tea, this best tea for weight loss is packed with catechins similar to those found in green tea. These catechins work by promoting your bodys ability to break down fat, which can increase your energy levels and speed fat loss.
A study published in the Chinese Journal of Integrative Medicine examined the weight loss effects of oolong tea in 102 obese individuals. Around 70% of the participants lost at least two pounds while 22% lost more than 6 pounds), which led researchers to conclude that oolong tea may be an effective way to reduce body fat content and weight. They even suggested that long-term consumption of oolong tea may help prevent obesity.
It appears the catechins in oolong help your body to use fat cells for energy, while the mild caffeine content gives you an extra boost for working out.
You can get your oolong tea fix from tea bags or loose leaf. You can even try combining it with green tea to increase its fat-burning impact. In terms of oolong tea to mix with or have naturally, try out Revolutions brand of oolong tea. The quality of this tea is quite high and the price is great for that quality.
Green Tea Metabolism Benefits
From helping you to breathe and repair cells to breaking down the food you eat into micronutrients and macronutrients and sending them where they need to go, metabolism is very important.
It becomes even more important when youre trying to lose weight. This is because your body needs a certain amount of energy to carry out all of these processes, and this is determined by many factors like height, weight, age, daily activity levels and muscle mass. If you feed your body with fewer calories than it needs to go about your daily life, it will tuck into excess fat cells for energy to run it and tah-dah, fat loss!
Several studies suggest that green tea or EGCG supplements can help speed up your metabolism so that you burn more calories, even when youre resting. Most studies found that it increased metabolism by roughly 3-4%, with some even recording an 8% rise.8,9,10
That means that if you burn 1800 calories a day on average, drinking or supplementing with green tea could cause your body to burn an extra 54-72 calories a day, with no extra activity on your part except raising your mug to your lips!
Drinking coffee is likely raise your metabolism too due to its caffeine content, making it similar to drinking green tea. However, some research has suggested that green tea has additional properties that can influence metabolism it is not just caffeine doing all the hard work.
Read Also: New Boba Drink At Dunkin
Rounding Off: The Best Tea For Belly Fat Loss
Losing weight is hard. Its understandably difficult to find time to eat healthily and also work out. But it is not impossible. Using any of the delicious teas mentioned above in your daily routine can help you shed those pounds faster, and the best part is you can still enjoy the foods you love.
Drinking tea is a fun and delicious way to get your fitness goals and stay healthy. These detox teas alter your body chemistry, and the process of weight loss feels easier. You can easily tackle the most challenging workouts. Add and mix up a few cups of tea to your day and reap all these weight-loss benefits to achieve a flatter tummy!
The 6 Best Teas to Lose Weight and Belly Fat: https://www.healthline.com/nutrition/weight-loss-tea
The Best Weight Loss Tea: Accelerate Results With These 6 Delicious Teas: https://www.cupandleaf.com/blog/weight-loss-tea
8 Best Teas for Losing Weight and Boosting Your Metabolism: https://www.prevention.com/weight-loss/g29553192/weight-loss-tea/
Other Teas That May Aid Weight Loss
Green tea is backed by the most research when it comes to fat burning potential. That doesn’t mean you have to only drink green tea if you want to lose weight. Some people find that green tea has a bitter taste though this can be avoided by learning how to brew green tea the right way. If you’re still looking for new flavors, there are other types of tea that can help you meet your weight goals as well.
All true teas offer some form of fat burning power. True teas are teas made from the Camellia sinensis plant and include white tea, oolong tea, pu-erh tea, and black tea. These traditional teas all contain varying amounts of antioxidants, caffeine and L-theanine.
If you prefer the taste of one of these teas, don’t be afraid to add it to your weight loss regimen. It may take longer to see results than when drinking green tea, but you’re more likely to meet your goals if you enjoy the process.
For a caffeine-free option, look for rooibos tea. This tea is also known as red tea and comes from the red bush plant native to the Cederburg mountains in South Africa. It boasts a deep magenta color and tangy flavor that can satisfy a sweet tooth.
Rooibos tea also contains antioxidants and a chemical compound known as aspalathin. Aspalathin has been shown to stop hunger and can help you feel full longer. This tea can help prevent stress-induced eating by inhibiting the release of the stress hormone cortisol.
Don’t Miss: Dunkin Donuts Boba Tea Flavors
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Yes, you can eat the raw leaves of beets. The leaves have a mild, fresh flavor that can be added to salads and other raw dishes. Additionally, the leaves contain more vitamin A and C, as well as calcium, iron, and protein than the root.
Like other dark green leafy vegetables, the leaves are a good source of antioxidants and can help boost your immune system. When harvesting beet leaves, aim to pick the young leaves while they’re still tender and try to avoid overharvesting.
The leaves can be stored in the refrigerator for up to a week, just like spinach.
Are the stems of beets healthy?
Yes, the stems of beets are indeed healthy! Beets are packed with essential vitamins, minerals, and antioxidants that can have major health benefits. In particular, the stems of beets are a good source of dietary fiber, Vitamin A, Vitamin C, potassium, calcium, iron, and magnesium.
In addition to these essential vitamins and minerals, the stems of beets contain many beneficial plant compounds that offer additional health benefits. For example, the stems of beets have important phytochemicals like betaine and betalains, which may help fight certain diseases.
Overall, adding the stems of beets to your diet can provide numerous health benefits. Not only are beet stems a good source of essential vitamins and minerals, but they also offer additional benefits through their plant compounds.
Eating the stems of beets can help support cardiovascular health, reduce inflammation, and more.
What are the benefits of beets leaves?
Beet leaves, also known as beet greens, offer a range of nutritious benefits. First, they’re a great source of many vitamins and minerals. Beet leaves are packed with vitamins A and K, as well as folate, calcium, iron, magnesium, iodine, and potassium.
Second, beet leaves help reduce inflammation. They contain compounds that limit pro-inflammatory molecules, which can help ease irritation in the body. Third, beet leaves can be beneficial to heart health.
The antioxidants in beet leaves can help reduce cholesterol levels and prevent the oxidation of low density lipoprotein. Fourth, they may have cancer-fighting properties. Beet leaves contain antioxidants and phytonutrients, which may help prevent the formation of cancer cells.
Fifth, they can help with liver health. Beet leaves are known to support the detoxification process and can reduce oxidative damage in the liver. Finally, beet leaves are high in fiber, which can help promote a healthy digestive system.
Are beet greens healthier raw or cooked?
The answer to whether beet greens are healthier raw or cooked will depend on how you define “healthy”. Both raw and cooked beet greens have advantages and disadvantages nutritionally.
Cooking beet greens will change their nutrient content. Cooked greens lose some of their natural vitamins, minerals and antioxidants. For instance, beta-carotene, which is an antioxidant, is destroyed by overcooking.
On the other hand, cooking beet greens does make certain nutrients more available to your body, such as calcium, iron, and zinc.
From a fiber perspective, raw beet greens are higher in fiber than cooked. The dietary fiber in beet greens will bind to water and aid digestion. It’s also worth noting that raw beet greens may taste better than cooked.
Eating raw or cooked beet greens is beneficial regardless, as they’re an excellent source of vitamins A, C, K and iron. The important thing is to include them in your diet however you can, so incorporate them into salads, soups or lightly sautéed, while also taking into account any personal preferences you may have.
What is the healthiest part of beets?
Beets are an incredibly nutritious vegetable, with a range of health benefits. The healthiest part of beets is their vast array of vitamins, minerals and phytonutrients. Beets are a great source of folate (a B vitamin), magnesium, potassium, dietary fibers, antioxidants, beta carotene and other carotenoids.
Moreover, beets are a great source of phytonutrients such as betalains, which are powerful antioxidants. Betalains have been shown to have a range of anti-inflammatory benefits, and have been linked to reducing the risk of chronic diseases such as cancer and cardiovascular disease.
Additionally, beets are a good source of nitrates, which have been linked to improved blood flow, helping to reduce the risk of hypertension, stroke and heart attack. In summary, the healthiest part of beets is their wealth of vitamins, minerals and phytonutrients, all of which can help to improve overall health, reduce the risk of chronic diseases, and maximize bodily performance.
Are beets hard on the liver?
The impacts that beets have on the liver are not well-studied, so there are no clear answers about whether or not beets are hard on the liver. Beets contain high levels of nitrates, which can be converted to nitrites by bacteria in the digestive system.
Nitrites increase the production of nitric oxide, a vasodilator that can improve the health of the liver by lowering blood pressure and improving blood flow. However, too much nitric oxide can be damaging to the liver and other organs, particularly in individuals with pre-existing liver problems.
Additionally, beets contain high levels of oxalates, which can accumulate in the body and potentially cause kidney stones. High amounts of oxalates can also place a strain on the kidneys, which can damage the liver if the toxins produced by the kidneys are not filtered properly.
Therefore, it is important to consult with a doctor before adding beets to your diet in order to ensure that it is safe for you.
Can eating too many beets cause problems?
Yes, it is possible to experience problems from eating too many beets. Beets are packed with beneficial nutrients, like vitamin C, folate, and iron, as well as antioxidants; however, too much of a good thing can be a bad thing and this applies to beets.
Eating too many beets can cause indigestion, nausea, and even diarrhea. Excessive consumption of beets can also lead to iron overload, which can be dangerous and can cause liver damage. People who are taking iron supplements should avoid eating large amounts of beets as this could cause an iron overdose.
Additionally, beets contain oxalates, which are natural chemicals that can contribute to the formation of kidney stones. Eating large amounts of beets could increase your risk of forming kidney stones.
To help prevent any problems from eating too many beets, it is best to moderate your intake, or use them as an occasional treat.
Who should avoid eating beets?
Beets can be a healthy part of one’s diet, but some individuals should avoid eating them. People taking certain medications, such as diabetes medications, high blood pressure medications, diuretics, and certain heart medications, should not consume beets, as they contain high levels of oxalates, which can interfere with the absorption and effectiveness of these drugs.
In addition, individuals with particular medical conditions, such as kidney disease, anemia, and gallbladder issues, should avoid beets due to their high oxalate, purine, and sodium content. Lastly, people who have a sensitivity to beets, such as those who suffer from eczema, should avoid them as they can contribute to skin flare-ups.
Do beets interact with any medications?
Yes, beets may interact with some medications. Beets contain high levels of dietary nitrates which can interact with some medications like ACE inhibitors and nitroglycerin. ACE inhibitors, used to treat a variety of heart and blood pressure conditions, can increase the amount of nitrates in the body and lead to dangerously low blood pressure when combined with beet products.
Nitroglycerin, used to treat chest pain, can also interact with beets. Eating beet products while taking nitroglycerin can cause a dangerous drop in blood pressure. Beets may also interact with cholesterol-lowering medications like statins.
Eating beets can decrease the amount of statins in the body, potentially reducing its effectiveness. It’s important to inform your healthcare provider about any medications you are taking, as well as any supplements or foods you are consuming, to ensure safe and effective treatment.
What can you do with beet leaves?
Beet leaves are incredibly nutritious, and you can use them in a variety of ways. They can be cooked or eaten raw in salads, and they have a mild, earthy flavor that pairs well with other ingredients.
Beet leaves can also be used as wraps, stuffed with grains and vegetables, or as a cover for dishes before baking. Depending on the dish, they can be baked, boiled, sautéed, or steamed. Beet leaves can also be pickled and used in vinegars and sauces.
Finally, they can be used as a garnish to add a pop of green to a dish. They are a great way to add nutrition and flavor to a variety of dishes.
Can you eat red beet leaves Raw?
Yes, you can eat red beet leaves raw. Red beet leaves are a tasty, nutritious addition to salads or sandwiches and make a great snack when served raw. They are packed full of vitamins, minerals, and other health benefits such as fiber, iron, and potassium.
They can also help reduce inflammation and aid in digestion. When preparing red beet leaves raw, make sure to thoroughly wash them before consuming as they can carry bacteria. Additionally, chopping them into small pieces may also aid in digestion.
Raw red beet leaves can also be added to smoothies for added nutritional value.
Can beet leaves be frozen for later use?
Yes, beet leaves can be frozen for later use. Before freezing, the leaves should be washed with cold water, then dried completely. Once the leaves have been dried, they should be trimmed off the stalks, then blanched in boiling water for about two minutes.
After blanching, the leaves should be cooled in an ice water bath, then laid out onto a baking sheet and placed in a freezer. Once the leaves are frozen, they can be stored in a freezer-safe bag for up to six months.
When ready to use the leaves, they can be thawed at room temperature or in the refrigerator, before being added to your favorite recipe.
Which is healthier beet greens or spinach?
In terms of nutrition and health benefits, beet greens and spinach are both excellent choices. Both are nutrient-dense leafy greens that are packed with essential vitamins and minerals like iron, calcium, potassium, magnesium, and vitamins A, C, E, and K.
The primary difference between the two is that beet greens are slightly higher in iron while spinach is higher in calcium.
Beet greens are an excellent source of dietary fiber, which can help to regulate digestion and cholesterol levels. They are also an excellent source of antioxidants and may help to reduce inflammation.
Beet greens are also low in calories and contain anti-cancer compounds like betalains, which may help reduce the risk of certain cancers like breast and colon cancer.
Spinach is also a great source of dietary fiber, vitamins, and minerals. It is especially rich in vitamin K, which is important for bone health, blood clotting, and heart health. Spinach is a great source of antioxidants and other anti-inflammatory compounds like lutein, which may help to improve eye health.
Both beet greens and spinach are healthy leafy greens, so it really comes down to which one you prefer to consume. If you’re looking for an iron boost, beet greens may be the better option, while if calcium and vitamin K are more important to you, spinach would be a better choice.
Do beet leaves lower blood pressure?
Yes, beet leaves are believed to have the potential to lower blood pressure. According to many studies, beet leaves contain significant amounts of dietary nitrates, which can be converted into nitric oxide in the body.
Nitric oxide plays a role in widening and relaxing blood vessels, promoting healthier cardiovascular health and reducing the pressure of circulating blood. This can help to lower blood pressure in the long term.
Additionally, beet leaves contain other vitamins and minerals, such as potassium and magnesium, which are essential for heart health and can help to reduce blood pressure. Furthermore, beet leaves are a rich source of polyphenols and flavonoids, two types of antioxidants that benefit heart health and help to reduce inflammation.
Research has shown that these components can contribute to reducing blood pressure and improve overall cardiovascular health.


Yum, I just made up a totally amazing salad that is good for you!
If you are not sure what Quinoa (keen-wa) is, please keep reading, this is something that you will want to try. Quinoa is not actually a grain, but a seed from South America. It is gluten free and easier to cook than rice. It was highly prized by the Inca's, probably because it has a high protein content of 12-18%. There isn't any starches out there with a protein content like that... nope, not potatoes, rice, corn, pasta, couscous... this is something you should add to your pantry. I bought a 4 lb. bag of this at Costco for about $9.99, but I am sure it can be found elsewhere sold in 'bulk' for less than that. I'm going to start substituting Quinoa for rice for some meals since it is so quick to cook!
This salad is easy and quick to make, and is fantastic for packing for your lunch, since it doesn't need refrigeration to stay stay safe and taste good.
Serves about 6
1 1/2 cup quinoa seeds
3 cups water
1-2 cups cauliflower, "mini" florets, steamed or roasted
1 small bunch of green onions, sliced
3/4 cup bell pepper, small dice
1/4 cup parsley, minced
4 oz. feta, crumbled
3 Tbsp Olive oil
1/2 lemon, zested
1/2 lemon, juiced
Salt & Pepper
In a small saucepan, bring the water to a boil and add the quinoa. I turned my pot down to medium heat and let it cook about 15 minutes. I then turned off the heat, covered the pan and let it sit about 5 more minutes.
Make cauliflower florets.... you could roughly chop your cauliflower, but these look so much cuter! Toss the cauliflower with olive oil and roast in a 400 degree oven on a baking sheet for about 20 minutes, just until the cauliflower is cooked through and starting to get some brown edges.
You could easily steam the small florets in the microwave for 3-4 minutes until they were cooked through by adding to a small glass bowl, adding 2-3 Tbsp. of water and covering with plastic wrap. Careful, it will be HOT when you go to remove that plastic wrap!
Chop the bell pepper, I used about 1/4 of an orange, red and yellow bell pepper since that is what I had on hand. Any kind of pepper would do, AND if you don't like peppers, you could substitute almost any other vegetable that you do like... broccoli, zucchini, sweet potato, etc, but keep in mind, you may have to steam or roast the vegetable to get it nice to eat in the salad.
Toss the veggies with the quinoa and add the olive oil, lemon juice and zest, parsley and the feta cheese to fully mix the salad. Adjust seasoning with salt and pepper, but you could also had fresh herbs or other spices like cumin or oregano.
I served this right away at lunch for two people on Sunday, took 3 cups to my neighbors and had enough left over for 2 lunch size portions.


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Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce; sprinkle with salt and red pepper flakes, if desired. Bake pie until golden brown and crisp on bottom and sides, 20–30 minutes.


I call it broth but it's really stock since it has the veggie and meat cooked with it.
4 chicken breasts with bones and skin (or pkg thighs or a beef roast or beef soup bones) a handful or two of each: carrots, celery, onion, all chunked up few grinds of sea salt couple cracks of fresh pepper up to 10 cups water
2-1/2 cups warm water 3/4 cup shortening 3/4 cup sugar 3-1/2 teaspoons salt 2 eggs 2 Tablespoons yeast 8-1/2 cups flour (I use 6 cups bread flour and 2-1/2 cups fine ground wheat)
Favorite pizza toppings and shredded cheese
Add water, shortening, sugar, salt, eggs, and yeast in large bowl. Mix with whisk until shortening is pulverized.
Add wheat flour and whisk.
Add rest of flour and mix. You will have "Hulk" fingers but soon it will....
all blend into a nice ball with a little bit of kneading. Place in greased bowl and cover.
Let rise for one hour. Will almost double in size.
Punch down and pinch off small balls. This one was about 5 ounces. Personal pizzas take less dough than larger ones. You won't want your pizza too large or the dough could rip when you flip it.
Roll as thick as you like. A thinner crust will be crispier.
You can freeze ahead uncooked with wax paper in between. Wrap well and take out as needed. Thaws quickly. You can also grill them all ahead and wrap in plastic wrap or get a large 2 gallon freezer bag (make sure you don't make your crust too big or it won't fit.) If you plan to use within a few days put in a greased gallon bag. This batch made at least 5 personals, 5 mediums and enough dough to do almost as much again. You can 1/2 the recipe to make less.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ TO GRILL PIZZA: Making the completed grilled pizza takes some coordination. Take your cheese out ahead to take chill off or use a fresh mozzarella shredded for even better melting power. Add all of your toppings (except cheese), including sauce to a small pan to heat. Meanwhile, work on cooking dough.
Place dough right on grill grates. No need to grease. It won't stick.
After browned, but not burnt, flip with tongs being careful not to tear. Cooking for just a moment to take the 'wet' away from the other side. Transfer to a pizza peel or flat cookie sheet.
Add heated toppings, including cheese and return to grill. Grill pizza, turning as needed to keep from burning until yummy melted and crust is browned.
Remove from grill, cut, and enjoy!
This one was broccoli, cooked chicken with garlic cream sauce.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ TO USE PRE-GRILLED FROZEN DOUGH IN THE OVEN: Add your sauce and toppings to the dough (straight from freezer is ok) and slide it onto a pizza stone that has been preheated in a 450 degree oven. Cook for about 9-10 minutes. Perfecto! Here are some ideas to get you started.
2 Tablespoons butter 8 ounces sliced/cleaned mushrooms few dashes of salt 2 Tablespoons flour 2 cups chicken or beef broth or milk (for cream of mushroom) Dash or two of dried thyme
Melt butter in saucepan over medium heat.
Add mushrooms and salt. Stirring occasionally, cook for approximately 15 minutes or until soft. The salt will make them left off their juice and then it will evaporate. Allow to brown a little in the pan.
Add flour and mix well. Cook for about 1 minute.
Add broth a little at a time to incorporate without lumps. Add thyme.
Cook for another 15-20 minutes until thickened and everything is cooked through.
Serve over hamburgers, steak, potatoes. Anything your heart desires! You can also use it to make tater tot casserole.
Making meatloaf patty style does three things: It insures everyone gets plenty of topping, your meat is always cooked through, and it saves time since it cooks faster. Bonus? It's freezable. Zip on down to the bottom to see how to freeze them for later.
1/2 cup onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon Worcestershire sauce
1-1/2 Tablespoon chicken broth
1 teaspoon tomato paste
1 pound ground beef
2-1/2 Tablespoons bread crumbs (use quinoa flakes for GF)
1/2 c ketchup (or more to your taste!) BBQ sauce can also be used
Chop/dice onion. I do mine pretty small so there are never any crunchy onions in my meatloaf.Cook onions in oil with salt/pepper until completely cooked. Turn off heat. Add Worcestershire sauce, broth, and paste. Mix and cool a little. Mix eggs and bread crumbs...Add tomato/onion mixture to it. and beef. Form into 3-4 hamburger patties. Put on jelly roll pan (cookie sheet with sides) and drizzle with ketchup. Bake at 350 degrees for 25-30 minutes or until done. To grill... Heat ketchup separately mostly to get the chill off. Grill meatloaf patties on medium heat for for 5-6 minutes. Flip, add ketchup and grill for another 5-6 minutes.
You can make more than one batch at a time. TO FREEZE....Form patties and put on wax paper lined cookie sheet. Freeze and then bag. To cook, thaw and cook according to directions above.
4 catfish fillets with or without bones 2 eggs, beaten 1/2 cup milk 1 cup bread crumbs 1 cup grated Parmesan cheese 2 teaspoons minced garlic (or less depending on your taste and strength of garlic) 1/4 cup fresh parsley (or 1 tablespoon dried) 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon pepper nonstick cooking spray
Preheat oven to 400 degrees. Rinse fillets and pat dry. Combine eggs and milk in shallow bowl. Combine remaining ingredients in another shallow bowl. Dip fillets in egg mixture and then into bread crumb mixture. Coat fillets evenly and pat firmly. Arrange fillets in greased baking sheet. Spray fillets lightly with cooking spray
Bake uncovered for 15 minutes or until fish flakes easily when tested with a fork. (1/2 pound whole fillets (no heads) cook for 25 minutes) Serve as is or with tartar sauce.


A longtime Greenpoint Italian restaurant is making some changes to their menu to start the new year after transitioning the restaurant to a 100 percent plant-based menu.
Adelina’s (159 Greenpoint Ave.) transitioned to a fully vegetarian and vegan menu last year and as of January 1st, the restaurant has stopped making their usual pizza fritta (fried pizza) and is now focused on a style of pizza known as pinsa Romana made with fermented dough.
This style of pizza is light in gluten with a crust that is crispy on the outside, fluffy in the middle and “much more digestible than a standard pizza due to the minimum 48 hour fermentation and very high hydration,” according to Adelina’s owner Toby Buggiani.
Pizza offerings on the new menu are split between vegan and vegetarian options and range in price from $11 for the la Marinara (double sauce, fried caper & oregano) to $17 for the la Burrata pizza (sauce, topped with post oven pesto, stracciatella & arugula).
Look out for their rotating list of natural wines and their “Meet the Wine Maker” sessions, usually held on Wednesday nights.
Get ready, Manhattan Avenue: another liquor license has been approved.
And that license is in good hands — Citroën, the new French bistro at 931 Manhattan Ave. with market-fresh ingredients, has been tantalizing Greenpointers with its unique cocktails on Instagram and leaving those in fear of political discussions around the Thanksgiving table wishing they were saddled up at the new restaurant’s custom-made bar.
In fact, much of the decor, chairs, and tables in Citroën — like the menu — is custom-made. That’s because long-time Brooklynite and kingpin of repurposed goods Craig Kafton is behind these nifty operations. Kafton created a similar experience at Williamsburg’s beloved but now closed Second Stop Café — notice the detail in Citroën’s recycled columns and bespoke tables — including a restored one made from Rosie Perez’ door in her old Brooklyn home.
“I’m spending more money than I ever have before on printer paper,” Todd Andrews jokingly tells me. That’s because Annicka (544 Manhattan Ave.), the recently re-opened farm brewery restaurant on a quiet edge of McCarren Park, where Andrews is both management consultant and head chef, has a drinks menu that changes almost every week. But, as far as expenses go, that paper seems to be well worth it.
A unique permit helps to explain Annicka’s frequently modified booze offerings. Ed Raven, Annicka’s owner, also owns Greenpoint Beer & Ale (7 N 15th St.), about a half mile away on Greenpoint’s West side, where he operates under a New York State farm brewery license. This allows him, as a local brewer, to serve his and other New York State produced and labeled beer, wine, cider, and spirits by the glass, at up to five retail locations without another permit. This encourages quite a bit of experimentation at Annicka, where Andrews and his team “have really run with it”, excitedly exploring what’s out there. So far he’s only had one table ask for something off menu that he couldn’t provide; his search for a New York State Sambuca continues. Continue reading →
If there’s not enough heat in your summer, stop by Selamat Pagi to further spice it up. Right off idyllic McGolrick Park at 152 Driggs Avenue, Seamat Pagi is one of Greenpoint’s few Indonesian restaurants, serving dishes with a kick and — as of this summer — sundaes infusing Van Leeuwen Ice Creamto help you cool down.
Under the direction of new executive chef Jack Roche, these delectable new treats include the Sumatra Sundae (vegan cold brew ice cream, coconut whip cream, cacao nibs, and luxardo cherry sauce) and the Subtropic Summer Sorbets (strawberry and soursop, mango sorbet, coconut whip cream, and house-made candied fennel brittle). Continue reading →
But, if you’re more into grass than grass-fed, then Long Island City is the place for you. The second phase of Hunters Point South Park opened last Wednesday, and the Architect’s Newspaper says the 11 acres of riverside park land, “brings a fresh breath of air to the formerly inaccessible, industrialized site and showcases expansive views of the East River alongside Newtown Creek.”
The “Gypsy Brewers” at Stillwater Artisanal are looking to open a home base at 321 Kingsland Avenue, which they’re calling “Production.” Stillwater Artisanal officially launched in 2010 and has been ranked as one of the best new brewers worldwide.
For the Greenpoint hub, Founder Brian Strumke envisions an “experimental fermentation facility, creatively integrating a brewery, eatery, bar and event space into a community hub for beer lovers, gourmands, and creatives.” The whole space is set to open in the fall of this year, and in addition to food, drink and creative events, Production will offer visitors limited edition beers and a chance to view the brewing process. Continue reading →


The nachos are awesome - generous amounts of cheese, and dusted with chilli powder! Delicious.
How am I paying so little for so much? Friendly staff, amazing food, and huge portions!
Amazing food, good portions, affordable prices and friendly people there :-)
Eat here instead of the Spaghetti Factory, better food and better portions!
The servers dont smile and they just don't care. Food is good though..
Waitress forgot to bring forks, knifes and napkin until asked her.
Pizza is incredible. Very fresh and tasty and great service.
Great server, bad food, slow, saltey as hell and over priced
Worst tasting pizza sauce I gave ever had. Eat at Tony's pizza on Pembina for an amazing tasting pizza.


Want 50% off your next dining experience? Of course you do, and you’ll be able to get it in Canberra from tomorrow! Australasia’s premier restaurant discovery service, First Table, is launching in the nation’s capital on Monday 15th January. Continue reading Half priced dining in Canberra
Who says you have to leave Canberra to sample the foods offered throughout the different regions of Indian? While Daana, located in Curtin, specialises in South Indian cuisine, they also offer a range of regional cuisines. They were recently named as the best new restaurant in ACT and pride themselves in delivering unique Indian food with a spirit of generosity. Continue reading Daana: Be fulfilled
Whether you’re a devout vegan or a flexitarian, eating out can be a challenge. You might avoid going out altogether because of limited choices and dietary requirements. When I first transitioned to a vegetarian, I was severely disappointed by how restricted my menu options were. But as the determined foodie I am, I tried many restaurants all around Canberra and found some absolute standouts. There are loads of places around our wonderful city offering delicious options for vegos and vegans. Continue reading The ultimate vegetarian guide to Canberra
I recently wrote and put together a local’s healthy guide to Canberra for The Fit Traveller. So if you’re a local, interstate visitor or international visitor and you’re looking for a healthy trip to the nation’s capital then this is the perfect guide for you. Continue reading A local’s healthy guide to Canberra
As we entered Buvette Bistro & Wine Bar through the stunning Hotel Realm foyer our senses were heightened as the aromatic smells from the kitchen wafted towards us. Continue reading Buvette Bistro & Wine Bar
Are you looking for a new experience on the weekend? We’ve got something for you and of course it includes food…. Continue reading Petit Feast
How do you tell the love of your life how much you love them? With food of course!
The ‘day of love’ is fast approaching so if you want to take your lover out to dinner in Canberra check out my these suggestions for a romantic evening and amazing food. Also, make sure you book ASAP! Continue reading Valentine’s Day in Canberra
If you don’t feel like cooking this Christmas then treat yourself and get someone to do the work for you!
Luckily there are heaps of places that are offering delicious Christmas feasts to make Christmas that little bit special – and you don’t even have to clean up. Continue reading Christmas in Canberra


Cut the cauliflower into florets and pulse in a food processor until you get rice-sized pieces. Drain well and set aside.
In a frying pan heat olive oil, fry bacon until crispy then chop the bacon into small bits. Whisk eggs and cook in the same pan to make scrambled eggs.
Heat one more tablespoon of olive oil and fry shrimps, stirring occasionally, for 1-2 minutes, season with salt and pepper.
Heat a tablespoon of olive oil in the frying pan, add ginger and garlic, and cook for 30 seconds. Add cauliflower rice, cover with a lid and cook on low for 6-8 minutes. Stir in bacon, shrimp, egg, chopped scallions, and coconut aminos. Season with salt and pepper if needed.
You can use other types of meat in the place of shrimp such as chicken, beef, pork, etc...


Smashed Cumin Lamb Burgers
The lamb burgers sit on a bed of sweet and spicy caramelized red onions and jalapeños and the bun is slathered with a bright, zingy herb sauce that can be made with either Greek yogurt or mayonnaise (or my favorite, a combination of both).
Creamy Herb Sauce
- ½ cup cilantro chopped (25 grams)
- 4 scallion finely sliced (about ¼ cup)
- 2 tablespoons fresh mint chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup Greek yogurt or mayonnaise or a combination
- 1 pound ground lamb
- 1 tablespoon ground cumin
- 1 teaspoon Sichuan peppercorns toasted and crushed (optional)
- ½ teaspoon red chile flakes
- 2 teaspoons toasted sesame oil
- 1 teaspoon brown sugar
- 2 teaspoons dijon mustard
- 1 ½ teaspoons coarse kosher salt
- 2 tablespoons neutral oil like canola, divided
- 1 red onion halved, and thinly sliced
- 1 jalapeño halved, seeded and thinly sliced (plus more for garnish, if desired)
- 4 Potato buns toasted
- Lettuce and tomato optional
- Stir together cilantro, scallion, mint, lemon juice, lemon zest, and yogurt (or mayonnaise) until combined.
- Combine the lamb, cumin, Sichuan peppercorns, chile flakes, sesame oil, sugar, mustard and salt in a large bowl. Mix gently until spices are evenly distributed but try not too compress the meat too much. Form into four equal-size balls, cover with cling film and hold them in the refrigerator while you cook the onions.
- Preheat a large cast-iron or other heavy-bottomed skillet on medium-high. Add 1 tablespoon oil to the pan and sauté the onions and jalapeños until brown and fully cooked, approximately 10-15 minutes. Remove from pan and set aside.
- In the same pan, turn the heat up to high and add the second tablespoon oil. Place the meatballs in the pan with several inches of space between them (use two pans or cook in batches, as necessary). Use a wide, stiff spatula (or the bottom of a pot) to smash the balls into flat patties, about ½ inch thick. Cook until the bottom of each patty has formed a deep brown crust, approximately 3 to 4 minutes. Flip each patty, and cook through, approximately 3 minutes for medium.
- Slather herb sauce onto both sides of each bun, add some caramelized onions on the bottom buns and place a burger on each. Top with extra cilantro, jalapeño, lettuce and tomato, if desired.
Courtesy of Emily Clifton - Nerds with Knives
Tried this recipe?Let us know how it was!


Dairy Free Bars
Our bars from our Ooh! Dairy Free range are made in a factory that DOES NOT handle milk, nuts, soya or gluten.
All other products:
Milk Chocolate products contain Milk and Soya. Also, they may contain traces of nuts.
Nutty products (Nutty Milk Chocolate; Fruit & Nutty Milk Chocolate; Nutty D'Ooh Dahs): contain Milk, Soya and Nuts.
The 'Jazzy' D'Ooh! Dahs contain Gluten and all the other D'Ooh! Dahs may contain traces of Gluten.
Dark Chocolate products: Contains Soya. May contain traces of milk and nuts. Please Note: Dark Chocolate Flower contains milk as has a white chocolate button centre. Christmas Trees and Stars 'Let is Snow' have white chocolate decoration and therefore contain milk.
If you would like to talk to us about any of our products, please call 01275 545694.


Nothing makes an autumn home happy like a homemade fruit pie. This one is extra quick and easy to make.
Makes a 20cm pie
For the filling
250g punnet of blackberries, washed
2-3 Bramley apples, cored and thinly sliced
125ml Clearspring Malt Syrup
100g granulated tapioca
For the pastry
175g plain wholemeal flour, sifted
115g unsalted organic cooking margarine
2 tbsp Clearspring Malt Syrup
a little cold water
1. Pre-heat the oven to 190°C/ Gas Mark 5. To make the pie crust, rub the margarine into the flour to form crumbs, either by hand or using a food processor. Mix in the brown rice malt syrup with a little cold water to bind the mixture. Wrap the pastry in cling film and put it in the fridge for about ten minutes.
2. Meanwhile, make the filling by gently mixing the blackberries, rice malt syrup and tapioca in a medium sized bowl. Pour over the sliced Bramleys, and set aside.
3. Next, flour a work surface, and roll out the pastry using a well floured rolling pin. Transfer half of the pastry into a well-oiled 20cm pie dish, using your rolling pin. Pour the fruit mixture in. Cover with the rest of the pastry and trim, leaving about 1cm of crust overhanging the rim of the dish. Fold the top crust under the bottom crust and seal the edges by pressing around the edge with the back of a fork. Prick the top crust with the fork to make a few holes, allowing steam to escape.
4. Bake for 50-60 minutes. Leave the pie in the dish for about ten minutes, then get the pie out of the dish and cool thoroughly on a wire rack. Serve it with cold amazake or apple sesame custard.


There is nothing better than a Sunday night baking sssh...apart from maybe a Sunday night baking sesh accompanied by the Kings of Leon! Man do I love that band and their new album is ridunca-dunculous!
One thing that our move to the Caribbean has brought about is a love for baking banana bread...why? Because your bananas don't usually last the car journey home from the supermarket without those little brown spots appearing! And everyone knows that over ripe bananas make the most perfect banana bread!
So we've been having a little bake-off in our house trying to find the best banana bread we can! A few weeks ago we made regular banana bread using my Betty crocker app. It was pretty good, but nothing compared to the insanely delicious chocolate chip and banana bread Byron made this past weekend while we were holed in for Hurricane Tomas! Oh how I wish I'd taken a picture but it was so yummy we devoured it before I even gave my little blog a second thought! We used this recipe and just added a large sprinkling of chocolate chips - it made a wonderfully moist bread that I would highly recommend.
This evening I wanted to continue testing out new recipes, and I found this beauty. Coconut is one of my favorite ingredients so a banana bread with desiccated coconut and coconut milk sounded too tempting to pass up!
1 cup desiccated coconut
1 cup castor sugar
1 1/2 cup self raising flour
1 cup mashed banana
1 cup coconut milk
1 teaspoon of vanilla extract
Grease and Line a large loaf tin, and preheat your oven to 170 degrees Celcius.
In a large bowl combine dry ingredients.
Mash your banana and combine with the rest of the wet ingredients in a separate bowl.
Pour wet mixture over dry mixture and mix until combined. (it will look a little lumpy due to the chunks of banana and the coconut)
Place batter in your prepared pan and cook for about one hour until your loaf is lightly browned and a skewer inserted in the centre comes out clean.
Allow to cool in pan for 10 minutes and then turn out onto a wire rack to cool completely.
The smell that comes from your oven is quite amazing! and the taste is even better! 'Try it Edward, you'll like it!'


Sumptuous La Cabana Restaurant, a multi-cuisine bar and restaurant serving Brazilian, Continental, Chinese and Indian cuisines has slashed rates in what they’ve called ‘Sizzling Saturday’.
The fashionable restaurant located at plot 19 – 20, Speke Apartments, Wampewo Avenue announced on their social media handles that when you buy a bucket of 5 local beers at Shs 49,000 you get a free sizzling chicken or beef.
La Cabana Restaurant is Kampala’s premium and a ritzy churrasco grill restaurant. And of late it is the place to be. It offers all sorts of meats accompanied by well-prepared salads and foods.
While it is largely and famously known for its exotic way of preparing meat, it also caters for vegetarians. La Cabana also has a great bar where the perfect blend of cocktails is the barman’s speciality.
Speke Apartments, where La Cabana Restaurant is located, is the largest and most luxurious apartments in Uganda. It is a mix of modern contemporary surroundings and a relaxing, laid back environment to ensure that Speke Apartments is the finest choice for both business and pleasure accommodation.


Since having a baby, I've suddenly found myself more inclined to cook family meals each night, keep the kitchen clean and hunt like crazy for deals at the grocery store (also part of staying on our budget!). One site that has helped keep me focused on preparing healthy meals for a low price is $5 Dinners. Erin posts daily recipes she makes for her family for less than $5 per meal, and I can tell you from trying many of these recipes myself - they're GREAT!
She just had a cookbook published and is doing a HUGE giveaway over at her site. Even if you don't win the cookbook, peruse the site. You'd be surprised at the inspiration you find there!


What people are saying - Write a review
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Forages in a Changing World maurice e heath
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Rich, decadent, outstanding chocolate ice cream dessert with Snickers Bars cut up on top.
- 1/2 gallon chocolate ice cream (or Snickers ice cream)
- 12-16 oz. container cool whip (or other non-dairy whipped topping)
- 2 small pkgs. instant chocolate pudding and pie filling (dry)
- 1 box graham cracker crumbs
- 19 fun size Snickers Bars (or 40 miniature bars)
- Mix 2 cups graham cracker crumbs with butter according to package directions and spread into a 9x13” pan that has been sprayed with...
- Get the full instructions at Can't Stay Out of the Kitchen


Just finished scraping the remnants of this wonderful soup off the bowl. Can't be beat for flavor, simplicity of preparation and flexibility. I used soaked almonds because that is what I had on hand and followed the rest as written. DH and I LOVED it! Served with sprouted grain bread. We're stuffed. Thank you for posting, mliss29! UPDATE: In making this soup again, I changed the method slightly: First I loaded all ingredients except the broccoli in the Vita Mix and blended til smooth. The broccoli went in last for about 2-3 seconds. This way DH had some 'stock' in his soup. He's a happy camper, and that's a good thing! ;)
I was a bit nervous trying this, but it was actually very good! I topped it with sprouts, as another review suggested. Would omit the oil next time, or at least decrease by half. Thank you for posting this!!
really good!!! i soaked my nuts first and did a cashew/almond combo...served topped with sproutons of lentil and alfalfa :)...good, filling stuff will be a go to recipe for me from now on... -thanks mliss29
Yum. This is very tasty. I didn't have cashews, so used almonds as you said the original recipe had them. This was a thick, filling bowl of soup for my lunch, gobbled down quickly! I might next time add a fresh lime wedge alongside each serving to drizzle on top. Just fantastic. Thanks, mliss29!
I've never made anything like this - I loved it!! My food processor wasn't big enough to do it all at once, so I ended up doing two batches. I did not add any oil. This recipe is wonderful in the summer and I'll be making again once the broccoli is ready in my garden.
This is really good. I used sunflower seeds instead of cashews. I also added juice from half a lemon and a tablespoon of nutritional yeast. I also used two cloves of garlic cause I really love it, but I forgot how strong it can be when you pulverize it in the blender. Stick with 1 or less cloves of garlic. It'll get stronger after it sits for a bit, too.
This soup is very easy to make, taste good and is filling. It is one of my winter staples.
This was sooo good! I meant to make a half batch but accidentally used the whole avocado, so I just doubled everything else; but I'm GLAD of that mistake! It's nice and versatile: instead of all cashews (didn't have enough) I used 1/2 cup plus a handful of almonds. I also omitted the oil and used extra cumin, but less sea salt- I think a full tsp. would be awfully salty. It's so quick and easy. Even my mom, who's been feeling ill and not eating, said "yum, yum and yum!" So it's a keeper! Thank you!
Made this for the first time today, am eating raw these days, so this was my first raw soup. Very easy to make and tasty. Would not eat all the time but did enjoy and would do this again.
I usually don't like raw vegan soups but this was a winner. So rich and satisfying but most of healthy and fast! I added two garlic cloves which was a bit much--one would have done. And I added two tablespoons of raw honey.


Creamy Chocolate Pudding
SEASON 12Cool and Creamy Desserts
WHY THIS RECIPE WORKS
Homemade chocolate pudding often suffers from either lackluster chocolate flavor, caused by a dearth of chocolate, or a grainy texture, caused by too much cocoa butter. We found that using a moderate amount of bittersweet chocolate in combi...


In the quest for creativity in the Passover menu, the AJT offers these options from some of the pros: Paula Shoyer from her “New Passover Menu” (Sterling Publishing, $24.95); Nathalie Dupree and Cynthia Graubart from their “Mastering the Art of Southern Vegetables” (Gibbs Smith, $25); and Belinda Ossip, a holistic health practitioner for Jewish Family & Career Services’ Health Power Initiative.
Please be aware when planning your seder that several of these recipes use dairy or meat. Look for more recipes to get you through the holiday in our Passover issue April 22.
Quinoa and Avocado Tabbouli Salad
From Belinda Ossip; serves 4
1 cup quinoa
2 cups water or stock
Seasonings to taste (salt and pepper)
Using a fine mesh strainer, rinse the quinoa with cool water until the water runs clear. Combine the quinoa and water in a saucepan. Cover and bring to a boil. Reduce the heat to a simmer and continue to cook covered for 15 minutes or until all the water has been absorbed. Remove from the heat and let stand covered 5 minutes. Fluff with a fork and season.
2 cucumbers, finely chopped
4 large tomatoes, finely chopped
Juice of 3 lemons, freshly squeezed
1 ripe avocado, sliced
5 tablespoons olive oil
2 cups quinoa, cooked
¼ teaspoon ground black pepper
¼ teaspoon salt
1 bunch fresh flat-leave parsley, finely chopped
1 cup fresh mint, finely chopped
Combine the parsley, mint, cucumber and tomatoes, sprinkle with salt and pepper, and place into a separate large salad bowl. Pour the fresh lemon juice over the salad mixture. Add olive oil, black pepper and salt. Mix well. Place the salad over the cool quinoa and mix well. Top with the sliced avocado and serve.
Ribboned Carrots and Zucchini
From Nathalie Dupree and Cynthia Graubart; serves 2 to 3
Ribboned vegetables are paper-thin strips of firm vegetables such as beets, carrots, zucchini, turnips and potatoes. One of their many virtues is that ribbons cook faster than almost any other shape of cut vegetables, except finely chopped. They may be cooked ahead and even used for a salad. This technique is particularly useful when there are stray vegetables in the bin. Vegetables may be ribboned in advance and kept refrigerated for several days until ready to cook.
1 tablespoon butter or oil
1 tablespoon chopped fresh thyme, rosemary or other favorite herb, optional
Freshly ground black pepper
Melt the butter in a frying pan. Ribbon the vegetables with a potato peeler. Reserve one long exterior strip of zucchini for each serving. Add the ribbons to the hot pan. Cover with a lid and cook 1 to 3 minutes. Remove the lid and season to taste with herbs, salt and pepper. Take the reserved zucchini strips and form them into individual rings. Divide the cooked ribbons equally between the rings, piling them inside the rings. Can be cooled and reheated later.
Variation: Add sliced mushrooms and ribboned turnips, potatoes, fennel, beets and/or rutabagas.
Variation: Substitute broccoli for all or some of the carrots.
Cauliflower Slabs With Basil Pesto
From Paula Shoyer; serves 6 to 8
Prep time: 10 minutes; cook time: 40 to 45 minutes
May be made 2 days in advance
Every year my mother, Toby Marcus, fries cauliflower dipped in egg and matzah meal to create a crunchy side dish. This recipe is lighter and healthier, although I always hope that my mother will make the fried version for me. The idea here is to cut large slices of the cauliflower head and use any crumbs that fall off in the pesto topping.
4 tablespoons extra virgin olive oil, divided
1 large head (or 2 small ones) cauliflower
½ teaspoon kosher salt
Preheat the oven to 425 degrees. Line a jelly roll pan with aluminum foil, or use a large, shallow roasting pan. Pour 2 tablespoons of the oil onto the pan and spread it around to cover the bottom.
Remove the outer green leaves from the cauliflower. Rinse well and trim off any dirty spots. Using a long, sharp knife, slice the head in half from the stem to the top of the head. Cut ¾-inch-thick slices, from the top of the head to the stem end, and place them on the pan, one at a time. Some of the pieces that fall onto the cutting board will stay intact, but the smaller pieces may crumble. Place any pieces that are 1 inch or larger on the pan with the cauliflower slices. Pick out the smaller cauliflower pieces (you should have about 1 cup) and place them in the bowl of a food processor.
Drizzle the remaining 2 tablespoons of oil over the cauliflower on the pan. Sprinkle with the salt and season with pepper to taste. Roast for 20 minutes.
1 cup cauliflower “crumbs,” collected after slicing the head
12 large basil leaves
3 cloves garlic
1 teaspoon fresh lemon juice (from 1 lemon)
2/3 cup extra virgin olive oil
Salt and black pepper
Add the basil, garlic, lemon juice, and some salt and pepper to the cauliflower pieces in the processor bowl. Process until the cauliflower and basil are finely chopped. With the machine running, slowly pour the olive oil into the processor bowl. Use a silicone spatula to scrape down any pieces that are stuck to the sides of the bowl.
After the cauliflower has cooked for 15 minutes and is a little browned, spread the pesto on top of the slabs. Reduce the oven temperature to 375 degrees and cook for another 5 to 10 minutes or until fork-tender.
Fully Loaded Cookie Bars
From Paula Shoyer; makes 24 2-inch squares or 49 1-by-3-inch bars
Prep time: 15 minutes; bake time: 30 to 35 minutes
May be made 5 days in advance or frozen
I am declaring this the official snack bar of the Passover holiday because these gluten-free bars make everyone happy. First, the ends are crunchy if you like crisp cookies to dunk in milk, and the middle is chewy if you like a gooey cookie. Next, you can vary these cookie bars in so many ways. Don’t like coconut or raisins? Leave them out. Love chocolate? Reduce the chopped nuts and substitute some more chocolate chips. Start with the base recipe the first time you make them and then vary the add-ins as you like. In any case, you will want to make these cookie bars more than once over the holiday.
1½ cups sugar
2 large eggs
1 cup vegetable oil, plus extra for greasing pan
2 tablespoons vanilla sugar
3¼ cups ground almonds
¼ cup potato starch
1 cup mini chocolate chips or 1 bag (10 ounces) chocolate chips
1/3 cup pecans, chopped into ½-inch pieces
1/3 cup shelled pistachios, chopped into ½-inch pieces
1/3 cup walnuts, chopped into ½-inch pieces
1/3 cup dried, shredded coconut
1/3 cup golden raisins
1/3 cup dried cranberries
Preheat the oven to 375 degrees. Grease a 9-by-13-inch baking pan with oil, and press in a piece of parchment paper to cover the bottom and sides. Grease the top and sides of the parchment.
In a large bowl, beat the sugar, eggs, oil and vanilla sugar with an electric mixer on medium speed, or mix well with a wooden spoon until combined. Add the ground almonds and potato starch and mix well. Add the chocolate chips, pecans, pistachios, walnuts, coconut, raisins and cranberries and mix to distribute.
Scoop the dough into the prepared pan, and use a spatula to spread it evenly. Bake for 30 to 35 minutes or until the edges are brown and a toothpick inserted into the center has just a few crumbs on it when withdrawn. Let cool. Lift out the parchment, then cut into squares or bars.
From Belinda Ossip
2 bunches asparagus (about 2 pounds), tough ends snapped off, stalks peeled
3 tablespoons extra virgin olive oil
1 small yellow onion, diced
3 leeks, white part only, chopped
3 Yukon Gold potatoes, peeled and diced
2 cloves garlic, chopped
6 cups chicken or vegetable stock, plus more if needed
Set the oven to 400 degrees. Cut off the asparagus tips and put the stalks and tips on a rimmed baking sheet in a single layer. Drizzle the asparagus with 1 tablespoon of the olive oil and sprinkle with ¼ teaspoon of salt. Toss evenly to coat. Bake for 8 to 10 minutes until tender. Remove the asparagus tips from the baking sheet and reserve them for garnishing the soup.
Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Add the onion and leeks and a pinch of salt. Sauté for 4 minutes, then add the potatoes and a generous pinch of salt. Stir occasionally to allow the potatoes to soften and the onion to turn golden. Add the garlic and sauté for 1 minute. Pour in 1 cup of the broth, stirring to loosen any bits stuck to the pot. Add the remaining broth and bring to a boil. Decrease the heat to low and allow to simmer for 5 minutes.
Puree the soup in a blender, adding the broth first, then the vegetables and asparagus. Blend until velvety smooth, about 2 minutes. If the soup is too thick, add more broth ¼ cup at a time.
Return the soup to the pot and gently reheat. Taste the soup to check whether to add an extra pinch of salt or a squeeze of lemon to bring out the flavor. Garnish with a spoon of Greek yogurt and a few asparagus tips, or sprinkle with toasted almonds.


Aip honey mint roasted carrots; See more ideas about aip snack, aip, aip recipes.
Shaved brussels sprouts salad (from paleo mom) aip ramen (from comfort bites) strawberry kale salad with baconnaise (from a clean plate) creamy aip chicken salad (from he won’t know it’s paleo) bacon ranch zucchini noodle pasta salad (from unbound wellness) aip snacks:
Aip diet recipes snacks. Aip coconut shrimp and grits; Or download the entire list by clicking on the green button below. Drizzle in a bit of olive oil and vinegar, then a sprinkling of sea salt and garlic powder.
It turns into soups, stews, burgers and meatloaves, [.] see the full recipe. See more ideas about aip, autoimmune paleo recipes, aip recipes. Turmeric and ginger smoothie (from paleo plan)
If you click or tap any of the links above, it will instantly take you to the recipe below. I’m preparing some foods for tomorrow and wanted to try a new organic dessert. The whole family adored this dish and it’s one i see myself making over and over again through my aip diet journey.
I tried this recipe while on the elimination phase of the aip diet and my family loved it so much that it still makes regular appearances on our weekly grain free diet. The perfect quick salad for when you’re a. Here are two wholesome aip breakfast recipes to get you started.
(and beyond!) aip diet snacks. For snacks, i simply stuck to fruit when i felt like it. Some of them are pretty straightforward and others require a little bit of kitchen work.
And, for a mid afternoon snack i made 2 ingredient mango ice cream by blending together a bag of frozen mangoes with a can of coconut milk. Applesauce applesauce is an aip staple with lots of potential. Be sure to head to the blog (studyinfitness.com) to grab some of my freebies like my one month meal planner!
So i made aip carrot cookies. Add 1 thinly sliced zucchini with 1 thinly sliced cucumber to a food storage container. See more ideas about aip snack, snacks, aip recipes.
Here are just a few of the easy aip recipes we’ve included: Ground beef is an excellent ingredient to use on an aip diet. There ingredients i used are:
And if you run out, dinner leftovers will quickly become your new best friend. One of my current favorite aip batch breakfasts is rooted in healing’s apple rosemary breakfast sausage. They’re tasty, healthy and aip compliant!
Aip diet snacks here are some autoimmune paleo snacks (aip diet snacks) recipes that you can make to take with you on the go, munch on in the evening or just keep on hand when a craving hits. Baked chips long story short, on the. Aip breakfast sandwich (from comfort bites) aip granola (from aip lifestyle) aip warm porridge with lemon and berries (from aip lifestyle) shaved brussels sprouts salad (from paleo mom) aip ramen (from comfort bites) strawberry kale salad with baconnaise (from a clean plate) creamy aip chicken salad (from he won’t know it’s paleo)