11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Freihafen Café Tgif Menu for Friday, July 06, 2012
To contact us Click HERE
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Tgif hours: 4:00pm - 6:00pm
Fresh Cheese![[allergen:milk]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_t-jDBdip24UAsGWiUjyE-auun4RhnoDA_CchQYOhe_nOLUr87drgmcqy73oEkbQWxdu31iMQV9wGD1Gyr-vgyL-3hRQThA92q0XJgdgVaEFOpune6DjmV0Wyl7h8mS-gpZ2OQ8Sx3UIcsXeq4bp0yKonk=s0-d "milk")
radishes,fresh cheese,herb
Veggie Sticks
Chives Curd chives,curd,yogurt
King Trumpet Mushrooms
with Red Onions king trumpet mushrooms,red onions,oil
Matjes![[allergen:fish]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tUVxiEvWHP2wf_MOeKHX7uPcjvvebj5D88mpRbACH5s7JaEllwXl0X2h1PTblCVoI1YjNYLfxX72Ez1HDxnkhk5ypycL9EQuftirunPWyUP-I_3Teuyxe5HHSzux25jCj3uZuFgSw9QpzwF-Y9K6EsmqY=s0-d "fish")
matjes
Beetroot Dip beetroot,curd,yogurt
Curry Dip curry,curd,yogurt
Herb Dip chives,parsley,curd,yogurt
Sausage Salad
with Spring Onions![[allergen:pork]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uRfTGo8O7hRmXU8LSvy2XbD047rXkbfdSx-VSweLsJAb8jbQlEkzUs6J-bxiKIGIdyEJiKNJYpr792MI-MteSM-6_-l5zYCSqIJMKFG4xamlaHDKV1WJnF2v2fRC2-nPDdWmHFkNf3SGbT6in_rSEdw2c=s0-d "pork")
pork sausage,spring
onions,vinegar,oil,sugar
Breaded Chicken Schnitzel![[allergen:egg]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_v5irNqg_OrPPVgruqFl2fjwk9CmjsUG2B0GlQcyVfsdQPjvnjsEaVF2Amyeu1iiV9ly0P6ou6gTkD9lVBqvAjt0su1PITQbyx0935BCWIDQZjcYK3Pah2L2WGyfQDkD4Phf1zznfIXxhmsgbWZUxsDSw=s0-d "egg")
![[allergen:wheat]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vqB6MgepkdJVW12LfgWYrTxdcBwyZbjSpYZixLDwEkZ3qeXb0DZpO4wmE4_xQOd4E9Um9FZ3CyP2LHOoyQwBJguXmuAFoluFtPSHYjSSQtWDzbczmcPOti7HIANR3FWjh47XgdnkOpDgjrjWy-zCNKhcmL=s0-d "wheat")
breadcrumbs,chicken,eggs,oil,wheat flour
Pork Filet with
Pesto and
Parmesan ![[allergen:peanut]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uhmpYjBUfTlRb_ywaWjSaWsr7EOncXpa6eUouE3_Lc3SOiRMuWDxwBGoRyuIYheGTwIuUfKdE3RFO9X96OWU4LPtVXEq5Nur2GsaeeOxu-7rI4VHbXNpiIPP75Xeu4vyiAHlJN_zq94ZVnZGBbHuXVwmNd=s0-d "peanut")
pork,basil,parsley,
olive oil,pine nuts,parmesan
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Tgif hours: 4:00pm - 6:00pm
BLOCK A
Radishes withFresh Cheese
radishes,fresh cheese,herb Veggie Sticks
Chives Curd
chives,curd,yogurt King Trumpet Mushrooms
with Red Onions king trumpet mushrooms,red onions,oil
Matjes
matjes Beetroot Dip
beetroot,curd,yogurt Curry Dip
curry,curd,yogurt Herb Dip
chives,parsley,curd,yogurt Sausage Salad
with Spring Onions
pork sausage,springonions,vinegar,oil,sugar
Breaded Chicken Schnitzel
breadcrumbs,chicken,eggs,oil,wheat flour Pork Filet with
Pesto and
Parmesan
pork,basil,parsley,olive oil,pine nuts,parmesan
Today's menu
To contact us Click HERE
I'm struggling with an ill little girl at home, so I haven't been able to move a whole lot the last couple days, but here's today's menu....
Breakfast: Greek yogurt, Berries (strawberries/blackberries)
Snack: Sugar Snap Peas & Hummus, Almonds
Lunch: Shrimp Stirfry w/Quinoa (the last of the leftovers), Berries (strawberries/blackberries)
Snack: Apple & Natural PB
Dinner: Chicken and Dumplings (hopefully the last of the leftovers) - apparently I made more than I thought.
Breakfast: Greek yogurt, Berries (strawberries/blackberries)
Snack: Sugar Snap Peas & Hummus, Almonds
Lunch: Shrimp Stirfry w/Quinoa (the last of the leftovers), Berries (strawberries/blackberries)
Snack: Apple & Natural PB
Dinner: Chicken and Dumplings (hopefully the last of the leftovers) - apparently I made more than I thought.
No Lunch bag :(
To contact us Click HERE
Well as I pulled in to my parking space and reached for my purse and lunch bag, I realized my lunch bag was missing. Typically I toss it on the passengers seat next to my purse while I buckle the kiddos in to their car seats. Did I leave it on the counter? Did I leave it on the trunk of the car? I was just baffled! I have no clue what-so-ever where it disappeared to. So today I'm working with the little cafe downstairs that actually offers some great healthy choices, a "Global Market" of all different kinds of foods, from healthy to horrible, and then of course, there is KFC across the street outside. I opted to run down to the little cafe downstairs and use what I already had in my drawer (mostly just an apple and oatmeal)....so here's the plan for the day...
Breakfast: Oatmeal Raisin Cookie Oatmeal & Apple
Snack: Broccoli/Cauliflower Salad - yes the kind with bacon and raisins and that yummy mayo/vinegar dressing
Lunch: Mandarin Chicken Salad (greens, almonds, mandarin oranges, grilled chicken, tomatoes)
Snack: Two pieces of String Cheese (I feel like I need to find a fruit or some sort to add to this)
Dinner: To Be Determined (I know I know....NOT good!) **fingers crossed**
I realized I didn't post my menu yesterday....
Breakfast: Oatmeal & Blackberries
Snack: Veggie Chips & Almonds
Lunch: Turkey Deli Meat & Baked All Natural Tortilla Chips with Green Apple Salsa
Snack: Carrots w/Hummus
Dinner: Turkey Apple Provolone Panini w/a Spring Salad and Blackberries
Breakfast: Oatmeal Raisin Cookie Oatmeal & Apple
Snack: Broccoli/Cauliflower Salad - yes the kind with bacon and raisins and that yummy mayo/vinegar dressing
Lunch: Mandarin Chicken Salad (greens, almonds, mandarin oranges, grilled chicken, tomatoes)
Snack: Two pieces of String Cheese (I feel like I need to find a fruit or some sort to add to this)
Dinner: To Be Determined (I know I know....NOT good!) **fingers crossed**
I realized I didn't post my menu yesterday....
Breakfast: Oatmeal & Blackberries
Snack: Veggie Chips & Almonds
Lunch: Turkey Deli Meat & Baked All Natural Tortilla Chips with Green Apple Salsa
Snack: Carrots w/Hummus
Dinner: Turkey Apple Provolone Panini w/a Spring Salad and Blackberries
Daily Menu and thoughts on Go Commando
To contact us Click HERE
Today's Menu:
Breakfast: Yoplait Greek Yogurt, Apple
Snack: Jalapeno String Cheese, Apple Sauce
Lunch: Apple Almond Quinoa Salad (recipe and review tomorrow)
Snack: Sugar Snap Peas, Hummus
Dinner: Honey Apple Grilled Pork Chops w/Roasted Brussel Sprouts
So Go Commando....I'm sure you all remember last June when I got out there and did my first mud run. It was crazy and super fun surrounded by a great group of my girlfriends. This year there are less girl friends, more challenging obstacles, and I'm not NEAR in good enough shape to be doing it. Check out the new course here. Check out the video too, you may see someone you recognize right around 1:29 :) We still have a few tickets left and are looking for team mates, so if you are interested (and you know you are!) let me know! We would love to have you!
Breakfast: Yoplait Greek Yogurt, Apple
Snack: Jalapeno String Cheese, Apple Sauce
Lunch: Apple Almond Quinoa Salad (recipe and review tomorrow)
Snack: Sugar Snap Peas, Hummus
Dinner: Honey Apple Grilled Pork Chops w/Roasted Brussel Sprouts
So Go Commando....I'm sure you all remember last June when I got out there and did my first mud run. It was crazy and super fun surrounded by a great group of my girlfriends. This year there are less girl friends, more challenging obstacles, and I'm not NEAR in good enough shape to be doing it. Check out the new course here. Check out the video too, you may see someone you recognize right around 1:29 :) We still have a few tickets left and are looking for team mates, so if you are interested (and you know you are!) let me know! We would love to have you!
Another Challenge!!!
To contact us Click HERE
Today marks the start of a new challenge. A challenge put in place by a friend's daughter, who is a ceritifed personal trainer, Stephanie Winters. Her blog is www.stephaniewinters.blogspot.com .
Here's the GUIDELINES of the challenge:
*Do not consume the following:
Gluten
Dairy
Alcohol
Wheat
Soda
High Frustose Corn Syrup
Refind Sugar
Deep Fried Items
*Workout 4-5 times per week
*Drink at least 80 ozs of water per day
*Take a fish oil and multi vitamin daily
You can eat:
Proten (meat, fish, eggs, powders)
Nuts (all)
Fruits
Vegetables (limit potatoes to 1-2 per day)
Legumes (peas and beans)
Brown Rice
Quinoa
Oats
Barley
Most condiments/dressings (just read labels)
Stephanie provides recipes and ideas and all kinds of helpful info on her blog....
Today is day 1 and I'm ready to rock it!!!
My only reserve is I had decided if I can be absolutely perfect up until my birthday July 23rd (within the 18 days) I will indulge in a few drinks that evening. If I can not truthfully say I was perfect the whole time, I will NOT go out on my birthday....GAME ON!!!!
Here's the GUIDELINES of the challenge:
*Do not consume the following:
Gluten
Dairy
Alcohol
Wheat
Soda
High Frustose Corn Syrup
Refind Sugar
Deep Fried Items
*Workout 4-5 times per week
*Drink at least 80 ozs of water per day
*Take a fish oil and multi vitamin daily
You can eat:
Proten (meat, fish, eggs, powders)
Nuts (all)
Fruits
Vegetables (limit potatoes to 1-2 per day)
Legumes (peas and beans)
Brown Rice
Quinoa
Oats
Barley
Most condiments/dressings (just read labels)
Stephanie provides recipes and ideas and all kinds of helpful info on her blog....
Today is day 1 and I'm ready to rock it!!!
My only reserve is I had decided if I can be absolutely perfect up until my birthday July 23rd (within the 18 days) I will indulge in a few drinks that evening. If I can not truthfully say I was perfect the whole time, I will NOT go out on my birthday....GAME ON!!!!
8 Temmuz 2012 Pazar
Volunteer Spotlight - Andrew
To contact us Click HERE
Name: Andrew
How long have you been volunteeringhere? About 6 or 7 months. Since around the beginning of April.
How did youend up volunteering here? I was recovering from an illness and I had a doctor who recommended it to me as something productive to do once a week. It makes me feel better andit's good for my health. I feel moreon my feet and totally ready to get a real job now, so I'm thankfulfor that.
I graduated from Rutgers and went tomedical school before I got sick. Now, being back here and working atthe cafe, I'm feeling much better .
What's your favorite part ofvolunteering here? I'm usually with adifferent volunteer every week so I get to meet new people all the time. It's nice to meet new people and also reconnect with old peopleI know. I mostly work the grill and with the sandwich press. Theykind of found my niche, it works out well for me. I do everything out front, though: workingwith salads, soups, sandwiches, and greeting the customers. Some people here prefer towork in the back but I prefer to work in the front with the customers.
What's your favorite thing on the menu?The turkey sandwiches are really good. Ijust went on a cruise to the Bahamas and I don't want to say the foodwas bad, but I kept thinking to myself that the food here was muchbetter.
Anything else you'd like to say? I feel a sense of community whenI come here to Highland Park. The management is great in guiding me.I keep learning how to do everything better. I've even trained other volunteers.
People come for different reasons. Somepeople just get the complimentary and seem to appreciate having afree lunch, they're very thankful. I've noticed most people pay the suggested price, andmore than half give more than they're asked to. Iwas very surprised by that.
Name: Andrew
How long have you been volunteeringhere? About 6 or 7 months. Since around the beginning of April.
How did youend up volunteering here? I was recovering from an illness and I had a doctor who recommended it to me as something productive to do once a week. It makes me feel better andit's good for my health. I feel moreon my feet and totally ready to get a real job now, so I'm thankfulfor that.
I graduated from Rutgers and went tomedical school before I got sick. Now, being back here and working atthe cafe, I'm feeling much better .
What's your favorite part ofvolunteering here? I'm usually with adifferent volunteer every week so I get to meet new people all the time. It's nice to meet new people and also reconnect with old peopleI know. I mostly work the grill and with the sandwich press. Theykind of found my niche, it works out well for me. I do everything out front, though: workingwith salads, soups, sandwiches, and greeting the customers. Some people here prefer towork in the back but I prefer to work in the front with the customers.
What's your favorite thing on the menu?The turkey sandwiches are really good. Ijust went on a cruise to the Bahamas and I don't want to say the foodwas bad, but I kept thinking to myself that the food here was muchbetter.
Anything else you'd like to say? I feel a sense of community whenI come here to Highland Park. The management is great in guiding me.I keep learning how to do everything better. I've even trained other volunteers.
People come for different reasons. Somepeople just get the complimentary and seem to appreciate having afree lunch, they're very thankful. I've noticed most people pay the suggested price, andmore than half give more than they're asked to. Iwas very surprised by that.
VOLUNTEER SPOTLIGHT - Michael
To contact us Click HERE
VOLUNTEER SPOTLIGHT
Name: Michael
How long have you been volunteeringhere? Since May, so about six months.
Why Better World Cafe? How did youend up volunteering here? My mom goes to church here so she'sfamiliar with what's going on in the church community. She told methat the Cafe had volunteer opportunities in exchange for meals. Icame here to volunteer once, the meal was great, I enjoyed it, and they asked if I'd like to start coming in regularly. I said that'd be great. I'vebeen here ever since, and I love it. And it's for a good cause and isdoing something good for the community. I support Elijah's Promise,as well.
What's your favorite part ofvolunteering here? I like working with the people here, both the management and the customers. As someone with a mental illness, the management has been great about understanding myneeds. That's really important to me. They're willing to take anyoneand work with them. I also like having a routine in my week, which volunteering here gives me.
What's your favorite thing on the menu?The Better World Salad is awesome. It's a staple and it's always good. I get it every time I come here and I'm satisfied completely. It's ameal in and of itself. The Indian and Mexican dishes we serveare also really good.
What's your passion? I like to read (I'm studying English and might add a second major in philosophy). I love thinking about the most important questions, and that's how I spend the majority of my waking hours. I want to be as honest withmyself about those questions as I can.
Anything else you'd like to say? Ienjoy getting to know other volunteers. It's been a real pleasure.Anyone I've really talked to here I've really liked. The cafe is awonderful thing in this community especially for the opportunities itgives people to volunteer. You can use volunteering here as a jobreference or a as great transition from not working to working.
Name: Michael
How long have you been volunteeringhere? Since May, so about six months.
Why Better World Cafe? How did youend up volunteering here? My mom goes to church here so she'sfamiliar with what's going on in the church community. She told methat the Cafe had volunteer opportunities in exchange for meals. Icame here to volunteer once, the meal was great, I enjoyed it, and they asked if I'd like to start coming in regularly. I said that'd be great. I'vebeen here ever since, and I love it. And it's for a good cause and isdoing something good for the community. I support Elijah's Promise,as well.
What's your favorite part ofvolunteering here? I like working with the people here, both the management and the customers. As someone with a mental illness, the management has been great about understanding myneeds. That's really important to me. They're willing to take anyoneand work with them. I also like having a routine in my week, which volunteering here gives me.
What's your favorite thing on the menu?The Better World Salad is awesome. It's a staple and it's always good. I get it every time I come here and I'm satisfied completely. It's ameal in and of itself. The Indian and Mexican dishes we serveare also really good.
What's your passion? I like to read (I'm studying English and might add a second major in philosophy). I love thinking about the most important questions, and that's how I spend the majority of my waking hours. I want to be as honest withmyself about those questions as I can.
Anything else you'd like to say? Ienjoy getting to know other volunteers. It's been a real pleasure.Anyone I've really talked to here I've really liked. The cafe is awonderful thing in this community especially for the opportunities itgives people to volunteer. You can use volunteering here as a jobreference or a as great transition from not working to working.
Today's menu and a hint of what's to come
To contact us Click HERE
Since February is Black History Month, Better World Cafe will be getting into the spirit with African and African-American themed dishes!
Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.
Here is the rest of today's menu:
Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce
Soups:
~ Leslie's special North Carolina family turkey vegetable
Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing
Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey
Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
Drinks:
~ Hot and iced coffee and tea
As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!
Today features a soup from our own Chef Leslie. It's her North Carolina family tradition going back 100 years where they grew their own vegetables and put them up for the winter. Then after the holidays, using the leftover turkey from the previous feast, the well-preserved vegetables (green and lima beans) are added to a savory tomato base to make a flavorful reminder-of-summer soup.
Here is the rest of today's menu:
Specials/Entrees:
~ British pasties (turnovers filled with potatoes and other veg)
~ Pork platter topped with a rosemary pan sauce, mashed potatoes and our own homemade applesauce
~ Pasta with mushroom cream sauce
Soups:
~ Leslie's special North Carolina family turkey vegetable
Salads:
~ Better World Salad (v)
~ Roasted bosc pear with feta, candied walnuts and apple cider dressing
Sandwiches:
~ Corned Beef
~ Kitchen Sink Burrito
~ Turkey
Desserts:
~ Layer cake with caramel icing
~ Chocolate chip, pecan, raisin cookies
~ Banana bread
Drinks:
~ Hot and iced coffee and tea
As usual, selections can vary by availability so ask about any additions/changes if you're calling to place a take out order at 732-510-1572. Thanks!
Seasonal Star: Asparagus
To contact us Click HERE
Happy spring! It’s time for planting flowers, enjoying the sunshine on ourfaces, and discovering all the fresh and yummy produce that’s becomingavailable as local farmer’s markets open up for the season.
We're celebrating the renewal of the season and our senses with asparagus.This super-healthy and versatile veggie is rich in vitamins A (good for theeyes) and K (important for bone health) as well as folate (to prevent heartdisease and birth defects).
Look for signs of freshness when you buy asparagus: bright green stalks and tighttops. Thickness of the stalk is just a matter of preference; you can easily peel andtrim any tough, woody stems. Asparagus is best when eaten within 1 or 2 days of purchase.
No matter how you prepare it—sautéed, roasted, steamed, grilled—asparagus isa delicious and easy way to celebrate springtime. Try this quick recipe for garlicky asparagus, and then check out this mouth-watering slideshow for even more recipes and pictures that look good enough to eat!
Did you know?
We're celebrating the renewal of the season and our senses with asparagus.This super-healthy and versatile veggie is rich in vitamins A (good for theeyes) and K (important for bone health) as well as folate (to prevent heartdisease and birth defects).
Look for signs of freshness when you buy asparagus: bright green stalks and tighttops. Thickness of the stalk is just a matter of preference; you can easily peel andtrim any tough, woody stems. Asparagus is best when eaten within 1 or 2 days of purchase.
No matter how you prepare it—sautéed, roasted, steamed, grilled—asparagus isa delicious and easy way to celebrate springtime. Try this quick recipe for garlicky asparagus, and then check out this mouth-watering slideshow for even more recipes and pictures that look good enough to eat!
Did you know?
- Asparagus is part of the lily family (so are onions and garlic!)
- The name asparagus is from the Greek word aspharagos meaning “sprout”
- Asparagus can grow up to 10 inches in a 24-hour period!
Cafe menu for Friday 6/22/12
To contact us Click HERE
Join us for lunch in our air conditioned oasis and visit the Highland Park Farmer's Market right outside our door.
Specials:
Mutter Subzi- fresh peas from Giamarese Farm in EastBrunswick in a tomato gravy. Served with basmati rice.(v) 5.50
Cabbage masala-A spicy mix of Honeybrook Organic Farm'scabbage and other seasonal veggies. Served with basmati rice.(v) 5.50
Homemade naan bread with eggplant chutney from Frank'sPickled Peppers (v)- 2
Teriyaki Tofu platter with mushrooms and black bean sprouts.Served with brown rice. (v)7.50
Personal pizza topped with mushrooms and herbs. $5
Soup: sm 2 med 3 lg 4.50
Sandwiches 3.25 half/ 6.50 whole
Grilled Cheese with mixed garlicky greens
T urkey with roasted tomato mayo
Tofu Bahn Mi- Miso glazed tofu with our house pickles, herbsand carrot ribbons on baguette (v)
Salads: sm 1.50 med 3 lg 4.50
Better World Salad- organic tofu, brown rice, shreddedvegetables with citrus sesame dressing topped with crunchy tamari almonds (v)
Broccoli slaw
Israeli couscous salad (v)
artichoke heart and feta
Desserts:
chocolate banana tart -3
red velvet cake - 3
Love bar- grown up granola bar with honey and nuts- 2
Jammy Bar- jam filled cereal bar- 2
Beverages
Iced Tea and Iced Coffee $1.75. $2 to go.
OQ Coffee or organic tea $1.25 here, $1 refill. $1.50 to go
(v) on menu indicates VEGAN items. All breads are also, housemade and vegan.
Want it to go? No problem! Add 50 cents for ourbiodegradable containers.
Call ahead 732-510-1572 to order for pickup
Specials:
Mutter Subzi- fresh peas from Giamarese Farm in EastBrunswick in a tomato gravy. Served with basmati rice.(v) 5.50
Sandwiches 3.25 half/ 6.50 whole
Grilled Cheese with mixed garlicky greens
Better World Salad- organic tofu, brown rice, shreddedvegetables with citrus sesame dressing topped with crunchy tamari almonds (v)
Broccoli slaw
Israeli couscous salad (v)
chocolate banana tart -3
red velvet cake - 3
Love bar- grown up granola bar with honey and nuts- 2
Jammy Bar- jam filled cereal bar- 2
Beverages
Iced Tea and Iced Coffee $1.75. $2 to go.
OQ Coffee or organic tea $1.25 here, $1 refill. $1.50 to go
(v) on menu indicates VEGAN items. All breads are also, housemade and vegan.
7 Temmuz 2012 Cumartesi
Friday July 6, 2012 Menu
To contact us Click HERE
Specials: Bake Ziti and Meatballs (Rutgers Farm Beef) with side green salad for $8.50
Zucchini and Rice tart with green salad $6.50
Grill corn on the cob with honey chili butter $2.00
Sandwiches: BBQ brisket ( Cherry Grove Farms)
BBQ tofu
Eggplant "Falafel" Wrap with yogurt tahini sauce
Salads: Better World Salad
Artichoke and Feta
Broccoli Slaw
Desserts: Bavarois 3 Chocolate mousse (Contains gelatin)
Fresh Berry Tart
Love Bars
Zucchini and Rice tart with green salad $6.50
Grill corn on the cob with honey chili butter $2.00
Sandwiches: BBQ brisket ( Cherry Grove Farms)
BBQ tofu
Eggplant "Falafel" Wrap with yogurt tahini sauce
Salads: Better World Salad
Artichoke and Feta
Broccoli Slaw
Desserts: Bavarois 3 Chocolate mousse (Contains gelatin)
Fresh Berry Tart
Love Bars
Grocery List and Daily Menu
To contact us Click HERE
The weekend went well as far as food goes...I did splurge on some boneless wings and a few drinks at Green Mill yesterday, but I had a great time! I got up and did yoga to start my day and rid myself of the bad mood I woke up in yesterday morning as well. I forgot how amazing I feel after doing yoga...LOVE IT! So yesterday evening after Green Mill I went grocery shopping alone since the kids were still with their dad and took my time. I had a general list of things I NEEDED but found other various items on sale too, so here's what I got.....
10 containers of Yoplait greek yogurt
1 Large container of garlic hummus
1 small container of sour cream (for a recipe)
1 box of quinoa
1 box of fat free organic chicken broth
1 dozen large eggs
4 packages of bonless skinless chicken breasts (buy one, get one free at Cub this week!)
3 bags of frozen mixed vegetables
1 package of orange and white string cheese (for the kids)
1 package of jalapeno string cheese
1 large bag of raisins (for a recipe)
1 box of blueberries
2 boxes of blackberries
2 boxes of raspberries
2 boxes of strawberries
2 Granny Smith apples (for a recipe)
2 zucchini
1 HUGE bag of carrots
1 HUGE bag of sugar snap peas
1 bag of cherries
2 bulbs of garlic
1 HUGE box of mixed spring greens
1 bag of coconut (for a HEALTHY coconut shrimp recipe)
So that's it!! There it is for all to see what was in my grocery shopping cart last night for the next two weeks - $120.00 after coupons...not too bad.
Today's menu includes:
Breakfast - Oatmeal
Snack - Carrots, Sugar Snap Peas, Hummus, Almonds
Lunch - Mixed Spring Green and Chicken Salad w/Blackberries and Raspberry Vinegrette dressing
Snack - Two sticks of jalapeno String Cheese, Pickles
Dinner - To be determind - yeah yeah yeah I know....I need to plan!!! HOWEVER, in my defense, I don't know if my kids are coming home tonight or tomorrow night and what I make could be affected by that....LOL who am I kidding....it shouldn't matter and I should've planned. If all else fails I'll have a salad for dinner too :)
I fully intend on doing either Weight Loss Yoga with Bob Harper tonight or Biggest Loser Bootcamp...also with one of the most handsome men on the face of the earth....Mr. Bob Harper.
Now to pin some more recipes and fitness idea on Pinterest, make my oatmeal and get to work.
A shout out to my friend, Judy, you are doing an awesome job!! Keep up the great work!
10 containers of Yoplait greek yogurt
1 Large container of garlic hummus
1 small container of sour cream (for a recipe)
1 box of quinoa
1 box of fat free organic chicken broth
1 dozen large eggs
4 packages of bonless skinless chicken breasts (buy one, get one free at Cub this week!)
3 bags of frozen mixed vegetables
1 package of orange and white string cheese (for the kids)
1 package of jalapeno string cheese
1 large bag of raisins (for a recipe)
1 box of blueberries
2 boxes of blackberries
2 boxes of raspberries
2 boxes of strawberries
2 Granny Smith apples (for a recipe)
2 zucchini
1 HUGE bag of carrots
1 HUGE bag of sugar snap peas
1 bag of cherries
2 bulbs of garlic
1 HUGE box of mixed spring greens
1 bag of coconut (for a HEALTHY coconut shrimp recipe)
So that's it!! There it is for all to see what was in my grocery shopping cart last night for the next two weeks - $120.00 after coupons...not too bad.
Today's menu includes:
Breakfast - Oatmeal
Snack - Carrots, Sugar Snap Peas, Hummus, Almonds
Lunch - Mixed Spring Green and Chicken Salad w/Blackberries and Raspberry Vinegrette dressing
Snack - Two sticks of jalapeno String Cheese, Pickles
Dinner - To be determind - yeah yeah yeah I know....I need to plan!!! HOWEVER, in my defense, I don't know if my kids are coming home tonight or tomorrow night and what I make could be affected by that....LOL who am I kidding....it shouldn't matter and I should've planned. If all else fails I'll have a salad for dinner too :)
I fully intend on doing either Weight Loss Yoga with Bob Harper tonight or Biggest Loser Bootcamp...also with one of the most handsome men on the face of the earth....Mr. Bob Harper.
Now to pin some more recipes and fitness idea on Pinterest, make my oatmeal and get to work.
A shout out to my friend, Judy, you are doing an awesome job!! Keep up the great work!
Apple Almond Quinoa Salad Recipe
To contact us Click HERE
1 c Quinoa2 c water2 Tbsp Honey½ c lemon juice½ tsp coarse salt3 Tbsp Olive Oil1 c peeled, diced tart apples, such as granny smith (I didn’t peel mine)1 c finely chopped celery (I skipped this part, I didn’t have celery)1/3 c raisins1/3 c finely chopped parsley½ c coarsely shopped almondsCoarse Salt and Pepper
Make quinoa as directed, let cool completely
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season with S&P to taste.
Make quinoa as directed, let cool completely
In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.
Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season with S&P to taste.
Thursday Recap and Biggest Loser Check In
To contact us Click HERE
Yesterday was a hell-ish day to say the least. I started out my morning great, good hair day, I felt confident, I felt awesome....then I walked out the door. Awesomeness - GONE! The rain completely ruined my good hair day and I drove to work soaking wet, one the way in to work - even more issues....one being the fact that the usual way I take in had flash flooding and was experiencing "major delays", so I detoured and made it to work with only about 4 minutes to spare (typically I have about 20-30). Things only continue to escalate through out the day. My first call of the day was a man who started his conversation with "I'm really pissed off...." Well thank you sir, it is 8am, I've had a shitty morning thus far, but please feel free to vent and use me as a verbal punching bag....I'm here for you....yeah! RIGHT! UGH! AAAAANYWAY...things only progressed throughout the day, I had a difficult conversation with someone close to me and I ended up frustrated and emotional and my appetite went out the window. So needless to say, no matter what I would've illustrated as far as a menu for yesterday....lunch, snack, and dinner were all nothing. HOWEVER, things made a slight turn around when I got to hang out with my mom and the kids and have our first visit to a yogurt bar....about 20 different flavors or frozen yogurt and at least twice that many different toppings. It was very cool! But that was the extent of my food intake, with the exception of a couple fun size pieces of chocolate at work, for the evening.
The ONE SINGLE plus of the day yesterday was my Biggest Loser weigh in....I was down nearly 4 lbs this week, which makes a total of 16 in 6 weeks. 4 more weeks to go and the nearest competition to me is my director and he's only a mear 2.2 lbs behind me, so I HAVE to stay focused, because I would guess he is going to start stepping up his game to try and catch me.
So....today is a new day! I'm dismissing the stress and starting fresh. Stress increases Cortisol which only increases your waist line, so goal is yoga for me tonight and to have a relaxing 3 day weekend. Hopefully I can get out with a few friends too. I could use a good night out!
Moving on to today's menu....
Breakfast: Greek yogurt and strawberries
Snack: Jalapeno String Cheese and Cherries
Lunch: Leftover Honey Apple Grilled Pork Chops, sugar snap peas and hummus
Snack: Apple and almonds
Dinner: Grilled Chicken, Stir fried Green Peppers, Onions, and Garlic
The ONE SINGLE plus of the day yesterday was my Biggest Loser weigh in....I was down nearly 4 lbs this week, which makes a total of 16 in 6 weeks. 4 more weeks to go and the nearest competition to me is my director and he's only a mear 2.2 lbs behind me, so I HAVE to stay focused, because I would guess he is going to start stepping up his game to try and catch me.
So....today is a new day! I'm dismissing the stress and starting fresh. Stress increases Cortisol which only increases your waist line, so goal is yoga for me tonight and to have a relaxing 3 day weekend. Hopefully I can get out with a few friends too. I could use a good night out!
Moving on to today's menu....
Breakfast: Greek yogurt and strawberries
Snack: Jalapeno String Cheese and Cherries
Lunch: Leftover Honey Apple Grilled Pork Chops, sugar snap peas and hummus
Snack: Apple and almonds
Dinner: Grilled Chicken, Stir fried Green Peppers, Onions, and Garlic
And the Biggest Loser is.......
To contact us Click HERE
My director who busted his butt for the last 10 weeks....Tim!!!! Congratulations Tim! I came in at second and did NOT eat perfect and should've worked out more!! I totally could've kicked his butt!! hehehe. Oh well, lesson learned, but I did win $47.00 from second place (lost 17.8 lbs in 10 weeks) which makes me a happy girl!
The last week (because I knew it was crunch time) I have been doing my own little regimen I fondly named "Operation: Meltdown" I've been eating ONLY protein, green vegetables, and lots of berries!! I have incorporated some other vegetables in the mix as well (carrots, onions, and garlic), but other than that I've stuck to it rather well and I'm very proud of myself. This is NOT a long term plan, but I DO need to detox a little and get over the carb addiction I had been trapped in for the last several months again and I'm doing it and starting to feel really great. The withdrawals had started to subside, but the cravings are still there once in a while, but I'm proud to say I have not caved and if I can find a sitter, I will start moving more with my friend, Angie too! Operation Meltdown began on Monday 06/18/12 and will continue through Sunday 07/01/12. I lost 5.6 lbs this week and hopefully another few next week!
While I am celebrating I have a loyal blog reader who is struggling, so if you have a moment please send out a prayer, thought, whatever you have for E.E. I, for one, will be keeping him in my thoughts and prayers. (((HUGS))) E!!
The last week (because I knew it was crunch time) I have been doing my own little regimen I fondly named "Operation: Meltdown" I've been eating ONLY protein, green vegetables, and lots of berries!! I have incorporated some other vegetables in the mix as well (carrots, onions, and garlic), but other than that I've stuck to it rather well and I'm very proud of myself. This is NOT a long term plan, but I DO need to detox a little and get over the carb addiction I had been trapped in for the last several months again and I'm doing it and starting to feel really great. The withdrawals had started to subside, but the cravings are still there once in a while, but I'm proud to say I have not caved and if I can find a sitter, I will start moving more with my friend, Angie too! Operation Meltdown began on Monday 06/18/12 and will continue through Sunday 07/01/12. I lost 5.6 lbs this week and hopefully another few next week!
While I am celebrating I have a loyal blog reader who is struggling, so if you have a moment please send out a prayer, thought, whatever you have for E.E. I, for one, will be keeping him in my thoughts and prayers. (((HUGS))) E!!
5 Temmuz 2012 Perşembe
Freihafen Café Lunch Menu for Friday, June 29, 2012
To contact us Click HERE
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
ground meat,wheat bread,egg,onions,
garlic,parsley,mustard
Button Mushroom Cream Sauce gravy,button mushrooms,cream,
corn starch,onions
kohlrabi,cream,kohlrabi,
onions,corn starch
wheat flour,butter,eggs,tomatoes,rosemary,
thyme,oregano,mozzarella,olive oil,
sour cream,parmesan,ciabatta,basil
Tofu Sausage![[allergen:soy]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_svhfT7NKziITqmq9cl6mPJUMEfeaqSZQHW9fYZQu1KJOBIe7XyRQqFy00X25rZKb-Y7BlS8bDs1-P9NGfrd37RyIsFwPsvi3t6qyvudM3S6IbIN-8X_7h1c-SvH9w5OexetwI-WZmJN1wiIzgbgDzl7g=s0-d "soy")
soy beans,sun flower oil,oatmeal,
vegetable stock,yeast,potatoes starch,
leeks,carrots,parsley,celery,
coriander,garlic,ginger,
nutmeg,oregano,parsley
Basil Dip curd,yogurt,basil
grape leaves,feta,cream,tomatoes,
basil,olive oil,parsley,bulgur
Curd with Cherries curd,sugar,cherries
Strawberry Tiramisu![[allergen:alcohol]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_s1co-Zvug-2Crsfse2Bo5upSsOr3XfBDtnmBfccFeGh_KIpnD3Vf6zm70jkZ0pzZDYFmwSFiO1QXP3R5JFC7Xm_Q8kYldN9vu2_LJrpo4O5klZLZjKnU55ft2Ky7k3Gg7h67Ua2lBHtkHc2Z1zJleUVPo5yWo=s0-d "alcohol")
curd,strawberries,amaretto,coco,
wheat flour,eggs,6,mascapone
Mango Yogurt
Dressing vinegar,oil,lemon,mango,honey,
yogurt,avocado
Bulgur Salad bulgur,peppers,mushrooms,rosemary,thyme,
tomatoes,olives,oil,
lemon juice,chili,avocado,onion,
sugar,coriander,chili,garlic,3
Cole Slaw white cabbage,oil,pine apples,carrots,sugar,eggs,yogurt,
vinegar,mustard,
coal fish,butter white wine
Dill Sauce fish stock,cream,dill,corn starch
beans,bacon,
savoy cabbage,vegetable stock,
cream,corn starch
potatoes,milk,butter,nutmeg
durum wheat
durum wheat
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
BLOCK A
Meat Patty ground meat,wheat bread,egg,onions,garlic,parsley,mustard
Button Mushroom Cream Sauce gravy,button mushrooms,cream,
corn starch,onions
BLOCK H
Kohlrabi Cream Soup kohlrabi,cream,kohlrabi,onions,corn starch
BLOCK V
Tomato Mozzarella Tart wheat flour,butter,eggs,tomatoes,rosemary,thyme,oregano,mozzarella,olive oil,
sour cream,parmesan,ciabatta,basil
Tofu Sausage
soy beans,sun flower oil,oatmeal,vegetable stock,yeast,potatoes starch,
leeks,carrots,parsley,celery,
coriander,garlic,ginger,
nutmeg,oregano,parsley
Basil Dip
curd,yogurt,basil BLOCK K
Stuffed Grape Leaves grape leaves,feta,cream,tomatoes,basil,olive oil,parsley,bulgur
Curd with Cherries
curd,sugar,cherries Strawberry Tiramisu
curd,strawberries,amaretto,coco,wheat flour,eggs,6,mascapone
Mango Yogurt
Dressing
vinegar,oil,lemon,mango,honey,yogurt,avocado
Bulgur Salad
bulgur,peppers,mushrooms,rosemary,thyme,tomatoes,olives,oil,
lemon juice,chili,avocado,onion,
sugar,coriander,chili,garlic,3
Cole Slaw
white cabbage,oil,pine apples,carrots,sugar,eggs,yogurt,vinegar,mustard,
BLOCK F
Poched Coalfish coal fish,butter white wine Dill Sauce
fish stock,cream,dill,corn starch VEGETABLE 1
Beans with Bacon beans,bacon, VEGETABLE 2
Creamy Savoy Cabbage savoy cabbage,vegetable stock,cream,corn starch
VEGETABLE 3
Fennel Carrot Veggie fennel,carrots,sugarSIDE DISH 1
Mashed Potatoes potatoes,milk,butter,nutmeg SIDE DISH 2
Pasta durum wheat SIDE DISH 3
Whole Grain Pasta durum wheat Freihafen Café Lunch Menu for Monday, July 02, 2012
To contact us Click HERE
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
Rosemary Stock poultry stock,rosemary,corn starch
chickpeas,onions,oil,
wheat semolina,parsley,garlic,
yeast,wheat flour,celery
Herb Dip curd,yogurt,parsley,coriander
Courgette and Tomatoe Ragout courgettes,tomatoes,onions,garlic,thyme
olive oil,rosemary
Vanilla Curd with Mango curd,vanilla,sugar,mango
Lime Cherry Compote cherries,sugar,lime,corn starch
Yogurt Vanilla Sauce yogurt,sugar,vanilla
White Cabbage Salad
with Lentils white cabbage,oil,pine apples,
carrots,sugar,egg,yogurt,
mustard,vinegar,green lentils,
dried tomatoes,parsley,spring onion
Kohlrabi Salad
with Asparagus kohlrabi,asparagus,almonds,vinegar,oil,
sugar,carrots,chives
Sour Cream Dressing
with Tabasco ![[allergen:spicy]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_soXKJ3X_oHTXh3pnBahHDoRlu-DTdk9fRNXW_QPr758cqDE3LjrLP9V_14AQBhWass0X_b_TETL44QPeXptELa2pBVt4sHjYS2zF_tbRxlVbXhQHgptsaUwgWIsBryIUxkDPZHd9EbkJohnWoJHf4rwoQb=s0-d "spicy")
yogurt,sour cream,oil,honey,vinegar,
lemon,tabasco
pork,rosemary,thyme,oil
Pepper Cream Sauce gravy,cream,pepper,corn starch
long grain rice,chili
wheat flour,eggs
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
BLOCK A
Lemon Chicken chicken leg,rosemary,lemonRosemary Stock poultry stock,rosemary,corn starch
BLOCK H
Tomato Soup with Rice tomatoes,onions,garlic,oilBLOCK V
Falafel chickpeas,onions,oil,wheat semolina,parsley,garlic,
yeast,wheat flour,celery
Herb Dip
curd,yogurt,parsley,coriander Courgette and Tomatoe Ragout courgettes,tomatoes,onions,garlic,thyme
BLOCK K
Colorful Anti Pasti courgettes,eggplant,peppers,carrots,olive oil,rosemary
Vanilla Curd with Mango
curd,vanilla,sugar,mango Lime Cherry Compote cherries,sugar,lime,corn starch
Yogurt Vanilla Sauce
yogurt,sugar,vanilla White Cabbage Salad
with Lentils
white cabbage,oil,pine apples,carrots,sugar,egg,yogurt,
mustard,vinegar,green lentils,
dried tomatoes,parsley,spring onion
Kohlrabi Salad
with Asparagus
kohlrabi,asparagus,almonds,vinegar,oil,sugar,carrots,chives
Sour Cream Dressing
with Tabasco
yogurt,sour cream,oil,honey,vinegar,lemon,tabasco
BLOCK F
Fried Pork Filet pork,rosemary,thyme,oil Pepper Cream Sauce gravy,cream,pepper,corn starch
VEGETABLE 1
Peppers peppers,onions,oil,thymeVEGETABLE 2
Broccoli broccoli,nutmegVEGETABLE 3
Sweet Corn sweet corn,sugarSIDE DISH 1
Chili Rice long grain rice,chili SIDE DISH 2
Spätzle wheat flour,eggs SIDE DISH 3
Wohle Grain Rice
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