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!
30 Kasım 2012 Cuma
That's a whopper!!!
To contact us Click HERE
Today's enemy of the day is the massive box of whoppers sitting right in my walking path to the printer. Not only is it chocolate, but one of my favorites, and my stress levels today is THROUGH THE ROOF! So goal of the day is to not ingest one single whopper. I think I can, I think I can, I think I can.
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
Freihafen Café Lunch Menu for Friday, November 30, 2012
To contact us Click HERE
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
Fried Shark Catfish![[allergen:fish]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tUVxiEvWHP2wf_MOeKHX7uPcjvvebj5D88mpRbACH5s7JaEllwXl0X2h1PTblCVoI1YjNYLfxX72Ez1HDxnkhk5ypycL9EQuftirunPWyUP-I_3Teuyxe5HHSzux25jCj3uZuFgSw9QpzwF-Y9K6EsmqY=s0-d "fish")
![[allergen:peanut]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uhmpYjBUfTlRb_ywaWjSaWsr7EOncXpa6eUouE3_Lc3SOiRMuWDxwBGoRyuIYheGTwIuUfKdE3RFO9X96OWU4LPtVXEq5Nur2GsaeeOxu-7rI4VHbXNpiIPP75Xeu4vyiAHlJN_zq94ZVnZGBbHuXVwmNd=s0-d "peanut")
![[allergen:wheat]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vqB6MgepkdJVW12LfgWYrTxdcBwyZbjSpYZixLDwEkZ3qeXb0DZpO4wmE4_xQOd4E9Um9FZ3CyP2LHOoyQwBJguXmuAFoluFtPSHYjSSQtWDzbczmcPOti7HIANR3FWjh47XgdnkOpDgjrjWy-zCNKhcmL=s0-d "wheat")
Lemon Juice,Canola Oil
Honey Lime Sauce ![[allergen:soy]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_svhfT7NKziITqmq9cl6mPJUMEfeaqSZQHW9fYZQu1KJOBIe7XyRQqFy00X25rZKb-Y7BlS8bDs1-P9NGfrd37RyIsFwPsvi3t6qyvudM3S6IbIN-8X_7h1c-SvH9w5OexetwI-WZmJN1wiIzgbgDzl7g=s0-d "soy")
Lime Juice,Honey,Corn Starch
Garlic,Ginger,Corn Satrch
![[allergen:egg]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_v5irNqg_OrPPVgruqFl2fjwk9CmjsUG2B0GlQcyVfsdQPjvnjsEaVF2Amyeu1iiV9ly0P6ou6gTkD9lVBqvAjt0su1PITQbyx0935BCWIDQZjcYK3Pah2L2WGyfQDkD4Phf1zznfIXxhmsgbWZUxsDSw=s0-d "egg")
![[allergen:milk]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_t-jDBdip24UAsGWiUjyE-auun4RhnoDA_CchQYOhe_nOLUr87drgmcqy73oEkbQWxdu31iMQV9wGD1Gyr-vgyL-3hRQThA92q0XJgdgVaEFOpune6DjmV0Wyl7h8mS-gpZ2OQ8Sx3UIcsXeq4bp0yKonk=s0-d "milk")
Carrots,Cabbage,Leek,Wheat Flour,Gouda,
Starch,Eggs,Breadcrumbs,Semolina,Sugar,Milk
Fried Spanish Rice
Saffron,Chili
Dressing
Lemon,Garlic,Sugar,Buttermilk,
Balsamic,Agave Syrup,
Pumpkin Oil Fresh Cheese, Yogurt
Orange Trifle with
Mango and Cointreau![[allergen:alcohol]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_s1co-Zvug-2Crsfse2Bo5upSsOr3XfBDtnmBfccFeGh_KIpnD3Vf6zm70jkZ0pzZDYFmwSFiO1QXP3R5JFC7Xm_Q8kYldN9vu2_LJrpo4O5klZLZjKnU55ft2Ky7k3Gg7h67Ua2lBHtkHc2Z1zJleUVPo5yWo=s0-d "alcohol")
Ladyfingers,Cointreau
Yoghurt with
Plum Compote
White Cabbage with Carrots
Oil,Sugar,Cream,Vinegar,
Lemon,Egg, Pineapple,
Yogurt, Mustard
Cucumber Leek
Salad with Chickpeas
Leeks,Chickpeas,Cucumber
Rollmöpse
Onions,Tomato,Peppers,Herring
Kidney Beans,Sweet Corn,Chili,Cumin,
Coffee,Laurel
Sour Cream
Sage and Lime
Sugar,Canola Oil
![[allergen:spicy]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_soXKJ3X_oHTXh3pnBahHDoRlu-DTdk9fRNXW_QPr758cqDE3LjrLP9V_14AQBhWass0X_b_TETL44QPeXptELa2pBVt4sHjYS2zF_tbRxlVbXhQHgptsaUwgWIsBryIUxkDPZHd9EbkJohnWoJHf4rwoQb=s0-d "spicy")
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
BLOCK A
Sesame BreadedFried Shark Catfish
Lemon Juice,Canola Oil
Honey Lime Sauce
Lime Juice,Honey,Corn Starch
BLOCK H
Poultry Curry SoupGarlic,Ginger,Corn Satrch
BLOCK V
Vegetable Strudel Carrots,Cabbage,Leek,Wheat Flour,Gouda,
Starch,Eggs,Breadcrumbs,Semolina,Sugar,Milk
Fried Spanish Rice
Saffron,Chili
BLOCK K
Buttermilk PumpkinDressing
Lemon,Garlic,Sugar,Buttermilk,
Balsamic,Agave Syrup,
Pumpkin Oil Fresh Cheese, Yogurt
Orange Trifle with
Mango and Cointreau
Ladyfingers,Cointreau
Yoghurt with
Plum Compote
White Cabbage with Carrots
Oil,Sugar,Cream,Vinegar,
Lemon,Egg, Pineapple,
Yogurt, Mustard
Cucumber Leek
Salad with Chickpeas
Leeks,Chickpeas,Cucumber
Rollmöpse
Onions,Tomato,Peppers,Herring
BLOCK F
Chili Con CarneKidney Beans,Sweet Corn,Chili,Cumin,
Coffee,Laurel
Sour Cream
VEGETABLE 1
Carrots withSage and Lime
Sugar,Canola Oil
VEGETABLE 2
Fennel with CapersSIDE DISH 1
Herb RiceSIDE DISH 2
Naan Bread SIDE DISH 3
Chili Bulgur Paleo Kabocha & Lamb Shepherd's Pie
To contact us Click HERE
Happy November folks! We had our neighbors over for dinner recently, and this is the perfect recipe for entertaining. One pot meal, easy to prepare ahead of time, and although the picture doesn't reflect it, it does present really well!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
29 Kasım 2012 Perşembe
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!
That's a whopper!!!
To contact us Click HERE
Today's enemy of the day is the massive box of whoppers sitting right in my walking path to the printer. Not only is it chocolate, but one of my favorites, and my stress levels today is THROUGH THE ROOF! So goal of the day is to not ingest one single whopper. I think I can, I think I can, I think I can.
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
Cheating and Radioactive Urine
To contact us Click HERE
I was nervous about weigh in tomorrow and couldn't take it anymore. After all of the poor choices I made over the weekend and on Thanksgiving, I wanted to see where I was at, so I cheated and got on my scale at home and surprisingly down....just a little, but down is down. I would've been ecstatic to stay the same, but going down after the choices I made is even better and no it's not giving me a false sense of confidence.
I've eaten PERFECTLY since Sunday or Monday and am having another "skinny day". Mixed up my detox water last night and drank 3 glasses before I walked out the door this morning and another 23 ozs at work in addition to two 35.5 oz cups of regular filtered water at my desk and I have another 20 ozs of detox water in a bottle right next to me while I snarf down my bowl of cabbage detox salad (see recipe a couple weeks ago - cabbage, apples, golden raisins, yogurt, honey, walnuts, and onions)....so that's a total of 162 ozs of water before 2pm!! Water is a HUUUUUUUGE key to losing weight. Those that can cut soda and replace it with water, even flavored water (no that doesn't include crystal light and other fake crap drinks), lose considerably more than those that do not consume the correct amount of water each day.
So you've heard in the past that 8 - 8 oz glasses of water a day is ideal. Well really that's only the case if you are about 96 lbs. The new "ideal" is half of your body weight in ozs...so a 300 lb person should be consuming 150 ozs of water a day. A 150 lb person should be consuming 75 ozs of water a day and so on. Take your weight, divide it by two and that is how many ozs you should consume on a daily basis. This also means plenty of trips to the bathroom, which is good because you are constantly flushing (no pun intended) your kidneys out. Kidney stones aren't fun for ANYONE!
This leads me to my next topic....yup, pee! You can tell if you need to increase your intake of water by the color and smell of your urine. In a correctly hydrated person your urine should be a very light yellow color and have no odor. If you can smell your pee or it's any shade darker than a pastel, you are officially dehydrated. HOWEVER for those of us to decide to purchase the higher quality vitamins your urine is going to be the coolest neon color you've ever seen HA!
Ok, so maybe I'm weird for thinking the color is funny, but by color you can also distinguish the quality of vitamins an individual is getting. If you purchase low grade vitamins that have their quality and effectiveness diminished by the very chemical that keeps them in a capsul form...you are not getting as many IUs as the bottle says and the longer they sit on the shelf, the more the chemicals deteriorates the effects of the vitamins. I choose to purchase mid grade vitamins at GNC. They aren't as costly and "high grade" as the expensive ones you can only buy online, but they are convenient to purchase, when purchased on the BOGO sale they have every couple months are VERY comparable and sometimes cheaper than brands you can purchase at big box stores, and the capsule doesn't destroy the potency of the vitamins it contains.
P.S. Cold water actually burns calories, because it uses some of your bodies energy to warm up the water, so "yes please" on the ice!
Some things to think about and dang this got long!
So there you have it folks....Happy Hump Day!
Weigh in day for me tomorrow! Stay tuned.................
I've eaten PERFECTLY since Sunday or Monday and am having another "skinny day". Mixed up my detox water last night and drank 3 glasses before I walked out the door this morning and another 23 ozs at work in addition to two 35.5 oz cups of regular filtered water at my desk and I have another 20 ozs of detox water in a bottle right next to me while I snarf down my bowl of cabbage detox salad (see recipe a couple weeks ago - cabbage, apples, golden raisins, yogurt, honey, walnuts, and onions)....so that's a total of 162 ozs of water before 2pm!! Water is a HUUUUUUUGE key to losing weight. Those that can cut soda and replace it with water, even flavored water (no that doesn't include crystal light and other fake crap drinks), lose considerably more than those that do not consume the correct amount of water each day.
So you've heard in the past that 8 - 8 oz glasses of water a day is ideal. Well really that's only the case if you are about 96 lbs. The new "ideal" is half of your body weight in ozs...so a 300 lb person should be consuming 150 ozs of water a day. A 150 lb person should be consuming 75 ozs of water a day and so on. Take your weight, divide it by two and that is how many ozs you should consume on a daily basis. This also means plenty of trips to the bathroom, which is good because you are constantly flushing (no pun intended) your kidneys out. Kidney stones aren't fun for ANYONE!
This leads me to my next topic....yup, pee! You can tell if you need to increase your intake of water by the color and smell of your urine. In a correctly hydrated person your urine should be a very light yellow color and have no odor. If you can smell your pee or it's any shade darker than a pastel, you are officially dehydrated. HOWEVER for those of us to decide to purchase the higher quality vitamins your urine is going to be the coolest neon color you've ever seen HA!
Ok, so maybe I'm weird for thinking the color is funny, but by color you can also distinguish the quality of vitamins an individual is getting. If you purchase low grade vitamins that have their quality and effectiveness diminished by the very chemical that keeps them in a capsul form...you are not getting as many IUs as the bottle says and the longer they sit on the shelf, the more the chemicals deteriorates the effects of the vitamins. I choose to purchase mid grade vitamins at GNC. They aren't as costly and "high grade" as the expensive ones you can only buy online, but they are convenient to purchase, when purchased on the BOGO sale they have every couple months are VERY comparable and sometimes cheaper than brands you can purchase at big box stores, and the capsule doesn't destroy the potency of the vitamins it contains.
P.S. Cold water actually burns calories, because it uses some of your bodies energy to warm up the water, so "yes please" on the ice!
Some things to think about and dang this got long!
So there you have it folks....Happy Hump Day!
Weigh in day for me tomorrow! Stay tuned.................
Freihafen Café Lunch Menu for Thursday, November 29, 2012
To contact us Click HERE
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
Garlic,Chili
Vegetarian Fajitas
Sour Cream
Tomato with Coriander
Black Beans
Sweet Corn with Chili
Fried Bell Pepper
Fried Mushrooms
Allgäuer Cheddar
Carrot Soup
Onions,Mango,Pineapple,Chili,Corn Starch
Swiss Chard and Kohlrabi
Vegetable Stock,Cream,Mozzarella
Scrambled Eggs
with Creamed Spinach
Spinach,Cream,Corn Starch
Lemon,Garlic,Sugar,Tomatoes,Chili
Mozzarella and Tomato Salad
with Pesto
Olive Oil,Pine Nuts,Parmesan
Vanilla Curd
with Caramelized Almonds
Sugar,Vanilla
Honey Yoghurt Ice Cream
Apple Cranberry Casserole
with Honey Yoghurt Ice Cream
Eggs,Milk,Sugar
Bulgur Salad with Savoy
Vegetable Stock,Maple Syrup,Lime Juice
Sweet and Sour
Lentil Salad with Leek
Lemon Juice,Sugar,Sweet Chili Sauce
Sugar,Oregano
Fried Gilthead Filet
with Rosemary
Lemon Juice,Wheat Flour
Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
BLOCK A
Guacamole Garlic,Chili
Vegetarian Fajitas
Sour Cream
Tomato with Coriander
Black Beans
Sweet Corn with Chili
Fried Bell Pepper
Fried Mushrooms
Allgäuer Cheddar
BLOCK H
Fruity and SpicyCarrot Soup
Onions,Mango,Pineapple,Chili,Corn Starch
BLOCK V
Lasagna withSwiss Chard and Kohlrabi
Vegetable Stock,Cream,Mozzarella
Scrambled Eggs
with Creamed Spinach
Spinach,Cream,Corn Starch
BLOCK K
Tomato Chili Dressing Lemon,Garlic,Sugar,Tomatoes,Chili
Mozzarella and Tomato Salad
with Pesto
Olive Oil,Pine Nuts,Parmesan
Vanilla Curd
with Caramelized Almonds
Sugar,Vanilla
Honey Yoghurt Ice Cream
Apple Cranberry Casserole
with Honey Yoghurt Ice Cream
Eggs,Milk,Sugar
Bulgur Salad with Savoy
Vegetable Stock,Maple Syrup,Lime Juice
Sweet and Sour
Lentil Salad with Leek
Lemon Juice,Sugar,Sweet Chili Sauce
BLOCK F
Tomato SauceSugar,Oregano
Fried Gilthead Filet
with Rosemary
Lemon Juice,Wheat Flour
VEGETABLE 1
Spinach VEGETABLE 2
CauliflowerVEGETABLE 3
ZucchiniSIDE DISH 1
Strozzapreti SIDE DISH 2
Boiled PotatoesSIDE DISH 3
Brown RicePaleo Kabocha & Lamb Shepherd's Pie
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Happy November folks! We had our neighbors over for dinner recently, and this is the perfect recipe for entertaining. One pot meal, easy to prepare ahead of time, and although the picture doesn't reflect it, it does present really well!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
This is one of those epic fall meals... warm, filling, and full of all of the flavors that you crave when the leaves turn. Since I live in southern California I have to have true seasons vicariously through the internet, so I just google pictures of fall foliage or check out my non-California friends Facebook pages. But make no mistake, I love surfing, not owning an umbrella, and eating al fresco year round, so I have no complaints.
This take on traditional Shepherd's Pie was inspired by Sunset Magazine, where one day I hope to grace even a tiny corner of their magical, inspirational (if somewhat unrealistic) pages. Yay for life in the West!
2-3 lb kabocha squash (also called a Japanese pumpkin)
2 lbs lamb stew meat
1 medium yellow onion, diced
3 garlic cloves, smashed and chopped
4 carrots, peeled and cut
3 tbs coconut flour
1 tsp pasture butter
1/4 c red wine
1 cup beef stock
2 tsp red pepper flakes
1 tsp dried lavender
salt, pepper & olive oil
Preheat over to 400. Cut your Kabocha in half and removes seeds. Cover with foil and roast for about an hour, or until flesh is soft and easily pierced with a knife. While your squash is in the oven (about halfway done), heat a couple tbs of olive oil in a large, deep, oven safe pan*. Add lamb and couple pinches of salt & pepper and let the meat brown on all sides. Remove from pot and put in a bowl (with the juices) with the carrots.
Reduce the heat in the pan and add the butter. As soon as it's melted add the flour, stirring constantly for a minute or so - you want it toasted not burned! Pour the wine and the broth in, stirring frequently until it's thickened like gravy. Add red pepper flakes, lavender (salt & pepper to taste if needed). Add the lamb and carrots back into the pot and stir.
Remove the squash, scrape out the guts , and mash in a bowl. Add a little salt & pepper and spoon over the top of the lamb. Bake about 30 minutes until everything is bubbling. Let it sit for a few minutes before serving, unless you like molten lava in your mouth, and garnish it with something green (parsley, green onions etc).
*And if you've read my blog before, you probably notice I use my Le Creuset for everything!
28 Kasım 2012 Çarşamba
Today's menu and a hint of what's to come
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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!
That's a whopper!!!
To contact us Click HERE
Today's enemy of the day is the massive box of whoppers sitting right in my walking path to the printer. Not only is it chocolate, but one of my favorites, and my stress levels today is THROUGH THE ROOF! So goal of the day is to not ingest one single whopper. I think I can, I think I can, I think I can.
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
A recap of Thanksgiving.....on my plate was turkey breast with gravy, the dreaded "cookie salad", and some type of glazed carrots. There were no unsweetened vegetables (except potatoes) to be found, which was a little disappointing, but I did what I could do. I did opt out of the white potatoes and also the pie, so I was proud of that. HOWEVER the slip on the cookie salad slightly spiraled in to a tad of indulgence throughout the weekend. The quantity of food was not at all the problem, but definitely the quality was lacking. Saturday I was at my dads and we had a taco bar of sorts. I did well by choosing a healthy size taco salad, but not so well when the platter of cake calls and oreo balls were plopped in front of me. I think I polished off about 4-5 total of those. Granted they were small, but only added to the sweet tooth craving I'd been battling since the cookie salad wreacked havoc on Thanksgiving day. Yesterday the sweet drug of choice Angry Birds shaped graham crackers. Other than that....I've done great! Needless to say I'm a little nervous about the Thursday weigh in, not only did I make not so great choices, but I'm sure my sodium consumption was up and my water consumption was down.
HOWEVER I am ridiculously proud of Jordan, who has had some amazing accomplishments of his own lately!
Today I've done well and have a healthy dinner planned and there's nothing like falling off a horse and having the courage and strength to say "Oh no you don't!" and getting back on said horse. So here I am, overload of stress and all, ditching Whoppers and doing my best to love the life and challenges I've been handed. I normally don't get too preachy here, but "God only gives his toughest battles to his strongest soldiers" has gotten me through a lot. I know I can handle this and I know I will succeed and I will reach my goals. The cookie salad and the other indulgences are only slight drawbacks of the big picture. One day, one hour, one minute, one second, one meal at a time....
Hope you all had an amazing Thanksgiving! I am thankful for each and every one of you!
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