0 comments on “Be Healthy and Wise.”

Be Healthy and Wise.

Image

The holiday season is over and, along with the binge drinking, the giant turkey legs and the pineapple hams have hopefully been replaced with a nice chicken noodle soup and a fruit salad.  No matter how healthy and fit you might be, it’s always important to keep a balanced diet in mind, especially during the colder seasons when people tend to go heavy instead of healthy.

So keep these superfoods and health tips in mind this winter for a healthy and productive season, which may or may not lead to a summer for hotdogs and golden ales galore.

Start your day with a cold press juice or a smoothie from:

Treehaus has coldpress juices made in house and a smoothie counter at most of their locations.  The one near our office on 51st street and 3rd avenue is ready to go on both fronts.

Magic Mix Juicery is another wonderful place for juices, so if your near their Fulton street location then go ahead and juice up.

Make Sure to include at least one large salad a day! This is the clincher for a super healthy day, 1 cup of dark green leafy vegetables (kale, spinach or mustard greens) contains more potassium than a banana!  Also a ton of gut cleansing fiber, the highest being in kale (2.6g) and mustard greens (1.7g). Mustard greens and kale are high in antioxidants (A,C,E) and have loads of Vitamin K.

Our go to spot is Just Salad – we are in talks to have them on our site – BTW they have some amazing wraps if you’re not into the salad bowls

Snack on some fruits and nuts throughout the day – just bring some from home. Besides being high in Omega fatty acids, nuts, have lots of protein and are a good way to curb unhealthy snacking and keep that motor running.

If you’re on the high protein side of the spectrum then go for an egg white scramble or a hummus dip from Morningstar Restaurant on the east side. Hey you can always go for a tofu scramble if you ain’t down with the ovo-vegetarians.

Put down the red meat already and feed your inner carnivore some heart healthy alternatives.

We recommend giving Upstate Beer and Oyster Bar a thorough menu reading.  Oysters not only have loads of omega fats but heaps of vitamin B12 and zinc (the natural aphrodisiac).

Treat yourself once in a while go for a slice at Rizzo’s Fine Pizza.  Remember the key is ONCE in a while.

If you stick to it we’re sure the pounds won’t…so give yourself a fresh new outlook and keep the ingredient list chock full of the healthy stuff and not a chemical preservative or saturated lard.

Happy eating!

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

0 comments on “Restaurants See Growth in Meat and Seafood Orders”

Restaurants See Growth in Meat and Seafood Orders

In a year where unemployment remained mostly stagnant and economic growth continued to move at a snail’s pace, there is some good news for restaurateurs about consumer spending habits. In 2012 food dishes with protein, particularly anything with meat or seafood were ordered at a higher growth rate than dishes without protein. Restaurant owners should rejoice because protein dishes tend to be 35% more expensive than non-protein dishes and are often paired with alcoholic beverages, demonstrating that customers are on average spending more when they go out to eat.

Information was gathered by GuestMetrics, with a database of POS transactions accounting to over $8 billion in sales and over 250 million dollars worth of checks from restaurants and bars throughout the United States. Although the split between protein and non-protein dishes is near equal, dishes with protein grew at a 2.1 percent rate over the last year, while dishes without protein grew at a sluggish 0.3 percent rate.

Among the types of meat that customers ordered, beef showed a huge gain while seafood dishes showed a slight decline. However, given the higher cost of seafood this trend makes sense given the economic pressure most Americans are under. Ribeye steaks, filet steaks and burgers in particular showed the most growth in 2012.

Among seafood dishes, shrimp, bass, clams and tuna decreased in consumption the most. However some of these losses were offset by an increase in oyster, salmon, grouper and trout orders. Most of these trends in seafood simply reflect changes in demand. Oysters in particular have grown more popular from inclusion in pop culture, while bass may have suffered because of environmental and health concerns. Ultimately, the growth of protein-rich dishes can only help restaurant growth and act as a guide for restaurateurs to update their menus appropriately.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

 

1 comment on “Oyster Ice cream, a Unique Thanksgiving Tradition”

Oyster Ice cream, a Unique Thanksgiving Tradition

At America Eats Tavern in Washington D.C., Chef Jose Andres has cooked up a unique Thanksgiving menu meant to explore the historical origins of classic American dishes in collaboration with the National Archives. Though Chef Andres grew up in Spain, he appreciates the traditional aspects of Thanksgiving, particularly oyster ice cream, which he notes was a favorite of Mark Twain’s.

For his Thanksgiving menu this year many guests will start off with oyster ice cream. The dish is made by gently heating oysters and cream, similar to the way you would prepare an oyster stew. Andres says “you will get that cream, with the beautiful oyster salty, briny flavor.” After freezing the cream, a savory ice cream can be served and topped with a single raw oyster on the half-shell.

Oysters have long held an important tradition in American cuisine. During the 18th and 19th centuries New York City was filled with oysters, sold by peddlers on street corners and at huge open markets. In fact, oysters and other shellfish were among the first items to be sold by New York street food vendors.

At Chef Andres’ new restaurant he serves up American food with “historic roots”, gaining inspirations from Chef Amelia Simmons. Simmons wrote what is widely believed to be America’s first cookbook, American Cookery, written in 1798. This book was the first cookbook to depart from strictly English styles of cooking, with the author’s own take on recipes. Some of the recipes Chef Andres finds most inspirational are a “pompkin” pudding, an early form of pumpkin pie, as well as a simple cranberry tart recipe.

At Andres’ Thanksgiving he won’t be serving turkey but instead a baby roasted pig. Andres notes that “traditions are there to be kept. But also traditions are there to be created. So I don’t want to feel guilty, but sometimes, it’s not only honoring the tradition of turkey but bringing new foods and items to the Thanksgiving menu.”

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com