Sentences with phrase «think of food much»

Pre-celiac, I never used to think of food much beyond the addictive cravings of gluten, cheese (note I did not just say «dairy» as a whole), and all the other additives I had absolutely no knowledge of (like MSG).

Not exact matches

You can order food, schedule flights, and get recommendations for pretty much anything you can think of.

And with many questioning the sustainability of importing so much food from so far away, we are beginning to ask if switching to a vegetarian diet to cut emissions caused by meat production is as sustainable as one might think.

Beyond that short - term sales bump, the Signature McWrap is an emblem of the company's larger strategy to woo back patrons who think their food has too much fat and too few vegetables.

Shaich says much of his food journey starts with personal thoughts about his own family.

You have well articulated the crux of the secular / Christian battlefield as it relates to politcs and it gives me much food for thought.

Much of what the authors say seems both sensible and helpful, and it gave me plenty of food for thought.

As much as I believe in evolution, I think that you are misguided, people are bigger today because we have better nutrition, just look at North Korea, they are smaller on average than everyone else and the reason is their lack of food.

«food sacrificed to idols, from blood, from the meat of strangled animals and from sëxual immorality» hmmm... I thought much of the Levitical / Mosaic code was about just these things, blood and proper slaughtering techniques.

I think she would not object then to the cross... she does not even realize that obviously the man on the cross has been very good to her and her family if she has so much time on her hands to spend on this cause instead of sacrificing every minute trying to find a way to bring food and shelter to her family.

But where do you think the majority of the money and volunteers come from that run the real food banks you laud so much?

They thought it was more holy and righteous to avoid as much about earth as they could... many of them moved into desert caves, and gave up clothes, and most food, and cleanliness, and slept little, etc..

R. R. Reno, George Weigel, Ephraim Radner, and Eric Cohen offer much food for thought in their assessment of the challenges that First Things and the movement it represents face today.

A little later my dad came in and sat down on the edge of the bed and said quietly that we should have a conversation about Sunday Mass, and probably I was now old enough to make my own decisions about attending Mass, that he and my mother did not think it right or fair to force that decision on us children, that we needed to find our own ways spiritually, and that while he and our mother very much hoped that we would walk in the many rewarding paths of the Church, the final decision there would be ours alone, each obeying his own conscience; that was only right and fair, and to decree attendance now would perhaps actually force us away from the very thing that he and my mother found to be the most nutritious spiritual food; so perhaps you and I and your mother can sit and discuss this later this afternoon, he said, and come to some amicable agreement.

«I don't think other food companies like ours realize how much demand there is for these kinds of products in food service,» Aussie says.

Everyone reacts to foods in different ways I don't think that 3 slices of the bread is too much per day but it really varies from person to person.

If you think about it, pretty much every culture has some kind of dumplings in its food repertoire.

For as much as I love almost all vegetables and spicy foods, the thought of having something savory for breakfast kinda disgusts me (drama queen alert).

I'm not much of a pumpkin person throughout the year, but when the weather gets cooler my thoughts turn to pumpkin, apple, and hearty comfort food.

Cake pops are one of my favorite recent food trends, not because I think they taste all that much better than regular old cake, but because once and a while we all make that cake that doesn't rise or come out just how we planned and won't serve to people but can't bear to throw away.

Sometimes when we order Chinese food, I think to myself: «Would it make me too much of a pig if I just ordered three egg rolls and nothing else?»

We think of it as one of the healthiest foods we can eat, but to boost profits, some producers have been caught adulterating the oil they label as «extra virgin» with much cheaper hazelnut, soy, or sunflower seed oil, among others, as well as mislabeling its country of origin.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

Where this salad may have started off without much of a thought in serving up me, myself and I for a one - on - one lunch, it proved its worth in spades when I pulled it out of my recipe hat and made it for a lunch to serve 16 food bloggers.

Have not had pancakes in months because of cutting back on processed foods and thinking it would be too much trouble to make homemade.

I was raised in a sausage manufacturing family... so pork is one of my favorite foods, thought I try not to have too much.

It made us all think about hidden sugars in every day processed food, especially when it comes to food targeted at our children — and how we can ingest so much of refined sugar just by drinking a few refreshing drinks during a day.

I agree that there is SO much misinformation about soy — so many people think it's the devil, but don't realize that most of it is feeding their food.

I think much of the time the food and environment lets you know how it wants to be shot.

As much as we talk about these two foods, our readers must think we are a couple of college kids (well, we were at one point... long ago... sigh...).

There will be lots of people attending and also a lot of food and I usually make too much so I think 3x should work Anything extra I'll just eat myself at home haha

Thinking about this, if nothing else, is a nice reminder about how the act of consuming food is so much more than just nourishing ourselves... and one more reason to consider seasonal / local grains and produce as healthy — for ourselves, for the environment, and for others.

Oh, since I'm nearly at the top of the comments, thought I'd pop back and tell you how much I love your blog — it's my most favourite food blog ever!

As much as I love Indian food, the thought of curry rarely crosses my mind during the hot summer months.

I don't like any kind of mushroom, but I think I'm creative enough to replace it with something else:) I'm also glad that you pay so much attention to the local and seasonal aspect of eating and food in general.

So important to think about food visually, it makes the ceremony of eating just that much more special and enjoyable — how it should be!

Also, since I can get a little lazy about meal planning (you'd think a food blogger wouldn't order in so much), the 2 - pound challenge forces me to plan a full day of fresh, seasonal, veggie - rich meals.

You'll, by the way, think that you've got way too much flour in the processor and that it's never going to work, but several chunks of butter and some drizzles of ice water later, the food processor does it's business and the dough starts to come together.

We face a unique set of hurdles in the Australian iteration of this challenge; although we may think of America has the epitome of the free - market it still has a much more centralised model of food procurement than anything we know in Australia.

A few members were put off by the thought of Mexican being spicy and too much for those who can't eat fiery foods but we all discovered, happily, that we made some great recipes and no one needed antacid after the meeting!

While, I think it's fine to treat yourself to more indulgent foods as part of a healthy lifestyle that includes plenty of exercise, it's still important to make sure those treats are made with better ingredients — whole foods or unprocessed (or very minimally processed) foods, as much as possible.

This recipe holds so much nostalgia for me, and I don't know if I can think of any other food that is more comforting.

I have not bothered with making homemade granola in the past because, after checking ingredients of the one I like from the health food store, I didn't think I could improve much to make it much healthier because all the homemade ones I had come across still had tons and tons of sugar in them.

: I don't know Food Trends and Technologies: Naturally perceived treatment of spices Irradiation Steam processing Cold Pasteurization The biggest challenge the food industry has to face: being clean and balanced, but make sense Communication Who inspired to get into food: Alton Brown Good Eats A A Milne: Winnie the Pooh Favorite Quote: You are brave than you believe, stronger than you see, smarter than you think Tao of Pooh Favorite Book: Harry Potter Favorite Kitchen Item: Kitchen Aid Favorite Food: Spaghetti and Meat Sauce Advice to get into the food industry: Don't be afraid to have a bad interview, if you can show growth, you can still get the job Any Advice: Don't worry about grades too mFood Trends and Technologies: Naturally perceived treatment of spices Irradiation Steam processing Cold Pasteurization The biggest challenge the food industry has to face: being clean and balanced, but make sense Communication Who inspired to get into food: Alton Brown Good Eats A A Milne: Winnie the Pooh Favorite Quote: You are brave than you believe, stronger than you see, smarter than you think Tao of Pooh Favorite Book: Harry Potter Favorite Kitchen Item: Kitchen Aid Favorite Food: Spaghetti and Meat Sauce Advice to get into the food industry: Don't be afraid to have a bad interview, if you can show growth, you can still get the job Any Advice: Don't worry about grades too mfood industry has to face: being clean and balanced, but make sense Communication Who inspired to get into food: Alton Brown Good Eats A A Milne: Winnie the Pooh Favorite Quote: You are brave than you believe, stronger than you see, smarter than you think Tao of Pooh Favorite Book: Harry Potter Favorite Kitchen Item: Kitchen Aid Favorite Food: Spaghetti and Meat Sauce Advice to get into the food industry: Don't be afraid to have a bad interview, if you can show growth, you can still get the job Any Advice: Don't worry about grades too mfood: Alton Brown Good Eats A A Milne: Winnie the Pooh Favorite Quote: You are brave than you believe, stronger than you see, smarter than you think Tao of Pooh Favorite Book: Harry Potter Favorite Kitchen Item: Kitchen Aid Favorite Food: Spaghetti and Meat Sauce Advice to get into the food industry: Don't be afraid to have a bad interview, if you can show growth, you can still get the job Any Advice: Don't worry about grades too mFood: Spaghetti and Meat Sauce Advice to get into the food industry: Don't be afraid to have a bad interview, if you can show growth, you can still get the job Any Advice: Don't worry about grades too mfood industry: Don't be afraid to have a bad interview, if you can show growth, you can still get the job Any Advice: Don't worry about grades too much.

I guess I've never thought about how much I enjoy stuffing food inside of food and calling it a meal.

I have been thinking of not visiting Instagram or my Facebook page coz I feel that I don't want to see that much of food photos or recipes.

Thank you so much I decided that I want to change my thoughts on food because I'm so tired of restricting everything.

I think I realised how much I liked this kind of food when I was in Europe, which has amazing Middle Eastern food literally everywhere.

I think we got similar messages from the dairy industry about calcium and we think we need to get as much of it as possible but we can get all the calcium we need from whole foods too without dairy.

That said, I know that if I think too much about toxins occurring in my food or elsewhere I become a paranoid, anxious wreck, and do more psychological damage to myself than an occasional serving of guar gum or xanthan gum does.