Sentences with phrase «think of foods like»

When we think of «sticky», we generally think of foods like honey, cinnamon buns, and taffy.

What do you think of foods like Fiber One bars?

Not exact matches

And, while Soylent recalled its Soylent bars after customers began vomiting, the company hasn't given up on products that look more like what the average person thinks of as food.

Media strategist Mack Collier, author of Think Like a Rock Star, says what fans most need to know is what's on the menu and where the food trucks are.

Sure we're loyal to standbys like Tim Hortons, but we're also a multicultural nation of adventurous eaters, and we think it's time these global fast - food chains came and set up shop here.

Avoid being lured into bad decisions by hunger or boredom by thinking about food ahead of time — just like you would if you were working in a regular office.

«Some things that look like thefts are actually miscommunications,» she said — accidentally grabbing someone else's yogurt instead of your own, for example, or being overzealous in cleaning out what they think is old food.

A: I think I was like 99.9 percent of other Americans, and I was absolutely naïve about how controlled our food system is by the [food] packer and producer cartels.

They liked the thought of being innovators in a new era of food processing - and it seems like the right idea at the right time.

When most entrepreneurs think of small business ideas to start, businesses that address people's everyday needs are the usually first to spring to mind; like businesses that sell food or offer transport services.

3) The discussion about scaling vs. keeping it small is a very interesting one: I liked that the author presented real - life cases for either scenarios for food for thought instead of advocating one or the other (e.g. presenting a single «formula» as the golden rule that all shall follow)-- I can see how this particular decision can be case sensitive and there really is no «right» answer as long as it works for the entrepreneur!

Thanks to a compassionate Delta agent, I was able to change the flight and get in just in time to look longingly at one of the most beautiful breakfast buffets I've ever seen in my life and shake the president's hand (which is why I'm describing my illness as food poisoning and not a stomach virus... because I'd like to think my presence there did not compromise national security).

Traditionally, worms are thought to be the common food of fish, but in more contemporary times, I believe that fish like to eat the faster pasted grasshoppers.

Of course we remember Jesus — in ways we think Jesus would like to be remembered: over food and drink.

Just think how awfully worse her life would have been if she had had to rely on church charity instead of non-religious government funded programs like the army, the food stamps, the affordable housing, etc., helping her through the bad so she could get herself together and eventually find a second richer husband.

Nowadays, I think people are hungry, and will take whatever scraps of food people like Piper throw at them.

(I'm thinking of people like Lisa Sharon Harper, who has worked tirelessly on immigration reform; Justin Lee, who models and practices «living in the tension» through his work with the Gay Christian Network; Karla, the struggling mother of three whose infectious smile greets thousands of people at our local food pantry here in Rhea County; our friends from Samaritan's Purse working with Ebola patients in West Africa; or Sarah Bessey, who is expecting Tiny # 4 soon.)

My favorite of course is ask most mainstream christians some simple questions like, «So you believe that the earth was created in seven days», «so noah gathered every animal on earth and stuck them inside a small boat for 40 days without fresh water and food to feed everything and you think this actually happened?»

Just like going to a restaurant is a nice change of pace to get fed on a lazy day and get some food you wouldn't get at home... (2) I think we want to be a part of something bigger than ourselves, and meeting with other Christians on Sundays helps us with that — singing together, fellowshiping, etc. (3) Sunday mornings can be one of the places where the pastor gets to teach people how to feed themselves.

«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.

To truly think like a shopper, food retailers need to change their perspective and see themselves as being in the business of food above all else.

I think one of the things I love the most with your recipes is that I never feel like I need to go and make a food shop before I start cooking.

Let's think through the pros and cons of showing your food being enjoyed versus showing your food being metaphorically dangled on a hook like delicious bait.

Keep inspiring us with all of your yummy food!!!! Already thinking about trying others recpies like your banana bread

I think that, somehow, my brain got stuck on a concept that goes something like this: «ketchup = awfully pungent condiment frequently used to cover up the not so agreeable flavor and / or texture of certain prepared foods and dishes.»

It's an awesomely overwhelming show with every kind of food producer you could possibly imagine - from things you'd expect like protein bars, nut butters, and salad, to things you probably have never thought of, like brand new products that have never been sold before.

I like to think of us food bloggers like fashion designers... coming out with food ideas ahead of season.

I've been a long time reader and I don't think I've ever commented before, but I'd just like to say that I've always enjoyed reading your blog and your writing style and approach to food has being one of the many influences to me becoming more serious about food, photography, and food writing.

I think it's mostly because I tend to think of cupcakes as kind of «trendy,» what with all of the cupcakes - only shops that popped up all over New York City for a while, and had people queueing around the block (for the record, I never once even considered waiting in line for food like that).

Daisy, who has previously modelled for top - designers like Jean Paul Gaultier, Louis Vuitton and Agent Provocateur, said she loved cooking since she was a little girl and thinks there is no need to deprive ourselves of our favourite foods, as long as we prepare it well.

You know when you're going about your normal day (checking email, shucking oysters, applying mascara) and all of a sudden, without any warning, an intense food craving hits you like an infuriating clean glass door that you thought was open?

So I think there's a lot of opportunity to be thinking about that and giving consumers things that help them calm down beyond alcohol and comfort food and things like that.»

Be amazing if Holland & Barratt stocked it, but I was thinking more in terms of independent wholefood shops, I have a friend who runs a vegan food shop in Sheffield — not the same thing I know but there does tend to be overlap in custom: I'll go somewhere like that to look for Free From food.

I saw it in one of my back issues of Food Network Magazine and thought it looked like something I wanted to try.

Sometimes, the thought of picking up something on your lunch break from the local food hall or fast food chain might seem like the only available food option.

She's constantly thinking of super fun things (like tea parties, zombie shambles, cute food dinners, etc) to do and always keeps me laughing.

I know coconut flour requires a lot of egg and that this is a custard like food, but I think I may try it again with 6 eggs and see how it turns out.

I like to think of this as a gluten - free, crispy twist on everyone's favorite food.

I have not found that «eat something 10 times and you'll start to like it» notion to be anything but wishful thinking (if that were true I'd adore olives, which are my # 2 most - loathed food after liver, but so many of my past friends and relatives loved olives that out of politeness I didn't pick them off the pizza or fish them out of the pasta sauce).

It definitely isn't the power food group government agencies like us to think it is, but moreover, for many of us, it contributes to digestive upset, inflammation, skin problems and all around phlegmyness.

My kids aren't big fans of Chinese food (though, I think if they tried a few things, they would actually like it).

Paleo experts took note of our modern - day behavior and thought, if obesity and disease rates are rising as quickly as processed foods are flying off shelves, maybe we should go back to our roots and eat like our early ancestors did?

I still don't own a spiralizer and I feel like I'm literally the only food blogger who doesn't I didn't know coconut vinegar existed, but it sounds like something I would love Oh, and I've never tried daikon, I don't think I can find it here... But, I'm going to keep my eyes peeled and see if it pops up in some of the more ethnic food stores around here!

We had some serious comfort food of Shoyu Fried Chicken and Truffle Mac «n Cheese, but the Kale Salad with Butternut Squash and a Tahini Dressing is what stuck with me and made me think, «Hey, a dressing like that would be yummy on that one salad I saw in Food & Wine.&rafood of Shoyu Fried Chicken and Truffle Mac «n Cheese, but the Kale Salad with Butternut Squash and a Tahini Dressing is what stuck with me and made me think, «Hey, a dressing like that would be yummy on that one salad I saw in Food & Wine.&raFood & Wine.»

When the title of this post came up in my Bloglovin feed I thought it sounded like a calorie laden fat frenzy, the kind of thing kids are served at food chain restaurant!

My thoughts are that diet is the underlying cause of acne and coconut oil could help they symptoms... but to cure or avoid acne you must identify the food triggers such as nuts, seeds, high sugar fruits like bananas, fried foods, caffine, etc....

Pumpkin pie, like enchiladas, BBQ, and meatloaf, is one of the foods that people think that they'll have to give up if they stop eating animal products.

Americans (of course) created this treat, and I think they call it puppy chow because it looks like dog food?

Like it or not, many of us (myself included) think of food.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness