Weekly Specials

Black

Black

Pickled

Chicken

Black Angus Club

Eating your donuts is only half the fun— the best part is making them!

Get out the custard, sprinkles, and jelly, because creating custom donuts just got so much easier with our premade dough.

Delicious, done for you!

Whole grains are a whole-food. Basing a diet on whole-food makes all the difference to weight and wellbeing. Wholefood contains all the natural nutrients of a food and is very digestible. When food is easily digested, it metabolizes into energy instead of sitting around in the system and slowly turning into fat. Choose whole grains such as, whole wheat/ spelt, kasha, quinoa, oats, rice… Skip highly processed starches, such as white flour and white pasta, since it is indigestible. Carbs are not bad for you; only refined carbs are detrimental to health. Even when blood sugar levels are high, but not dangerously high, whole grains are ok to eat. (With a diagnosis of diabetes, unfortunately, carbs need to be severely limited.) Eat whole grains as opposed to refined starches and feel energized, not deprived.

Have a healthy week,

Sheindy

BASIC PASTA SALAD

Ingredients: 3 cups brown rice pasta (cooked) Pinch salt, for cooking 1 Tablespoon oil, for cooking 1 cup red bell pepper, diced

cup red onion, diced

cup Israeli pickles, diced

Dressing: ½ cup mayonnaise

INSTRUCTIONS: Cook the pasta: Fill a 6 qt pot ¾ with water. Add salt and oil. Bring to a boil. Add half a pack pasta to boiling water and cook for 15 minutes. Using a slotted spoon, transfer the pasta to an ice cold bowl of water. Allow to cool for 10 minutes and drain.

Salad: Mix the dressing ingredients. Place pasta and vegetables in a bowl. Add the dressing to the bowl and toss the salad.

She

and

extensively on

of

weight loss. Her program is based on eliminating highly processed food- and ingredients too. Sheindy’s featured recipes are free of white starches and all forms of sweeteners. She uses whole, natural foods to create delicacies. Her recipes promote a balanced digestion, strong metabolism and curbed cravings. Follow Sheindy’s recipes for wholesome food along with a renewed quality of life.

Sheindy Unger is a certified nutritionist and founder of Weight loss by Sheindy.

writes

speaks

the topic

healthy, permanent

CozyUp

These delicious and comforting bites of fall are about to become new family favorites. Enjoy!

RECIPES, STYLING & PHOTOGRAPHY SARAH D. @STMT.STUDIOS

This zesty take on the classic Mediterranean salad is chock full of flavor and crunch. Enjoy a bowl for lunch or as an easy dinner side. Bonus: The chickpeas are amazing to have on hand for snacking, so make sure to make doubles.

Note: The chickpeas can be enjoyed unbaked with the spice marinade (they’re pre-cooked), oven roasted- as shown in the recipe, or crumbled for a topping, snack, etc.

MEDITERRANEAN CHILI LIME CHICKPEA SALAD

ROASTED CHILI LIME CHICKPEAS

2 16.9 oz. bags Gefen organic chickpeas

4 tablespoons olive oil

2-3 Tuscannini Calabrian Chilis, finely chopped 2 cubes crushed garlic 2 teaspoons dried parsley

1 teaspoon smoked paprika

2 teaspoons freshly ground black pepper

1 teaspoon salt salt 1-2 tablespoons maple syrup or honey 3 tablespoons fresh lime juice

MAPLE VINAIGRETTE

½ cup oil ⅓ cup lime juice 3-4 tablespoons maple syrup or honey 4 teaspoons white vinegar 2 teaspoons salt 2 teaspoons freshly ground black pepper 4 cloves garlic

SALAD

1 bag Romaine lettuce or Spring Mix

1 red pepper, diced ½ cup sliced olives ¾ cup dill pickles, sliced 1 pint grape tomatoes, sliced in halves ½ red onion, sliced thinly

Roasted Chili Lime Chickpeas- see recipe

DIRECTIONS:

1. Chickpeas: Spread the chickpeas on a lined baking sheet. Pat really dry with paper towel. In a small bowl, combine the rest of the ingredients. Whisk to combine. Pour on top of the chickpeas and toss until fully coated. Bake at 400˚ for 30-35 minutes.

2. Vinaigrette: In a bowl or jar, combine all ingredients and whisk/ shake until combined.

3. Salad: In a large serving bowl layer all the ingredients. Top with roasted chickpeas and vinaigrette right before serving.

COZY MAPLE ROSEMARY ALMONDS

Treat yourself to the ultimate snack on a long, cold winter night. These won’t last long.

INGREDIENTS:

2 cups raw or roasted almonds (use roasted for a more nutty flavor)

2 tablespoons olive oil

2-3 teaspoons dried rosemary

2 teaspoons maple syrup

2 teaspoons freshly cracked black pepper

2 teaspoons salt

2 frozen cubes crushed garlic

DIRECTIONS:

1. Preheat oven to 400°. Spread the almonds on a lined baking sheet.

2. In a small bowl, combine the rest of the ingredients. Whisk to combine. Pour on top of the almonds and toss until fully coated.

3. Bake at 450° for 10 minutes (do not overbake- they burn fast). Let cool before storing in an airtight container.

CHESTNUT MUSHROOM PILAF & RED QUINOA

A bowl of warmth on an autumn day, serve this as a brunch or dinner side.

INGREDIENTS:

1 cup red quinoa, rinsed

1 teaspoon salt

Oil, for sauteing

1 onion, chopped

1 teaspoon brown sugar

3 garlic cloves, chopped

1 5.2 oz bag roasted chestnuts, cut into halves

5-7 baby Bella mushrooms, peeled and cut into chunks

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce, optional Salt and freshly ground black pepper to taste

DIRECTIONS:

Quinoa:

1. Combine the quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat- uncovered, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all the water (about 15 minutes).

2. Remove from heat and cover with lid to let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open so it’s nice and fluffy. Remove the lid and fluff the quinoa with fork. Season with salt. Set aside.

Chestnut Mushroom Pilaf:

3. Heat oil in a medium saucepan. Add the chopped onions and brown sugar. Saute until golden. Add the garlic, chestnuts, mushrooms, dijon mustard, worcestershire sauce, salt, and pepper. Stir to combine.

4. Let saute for an additional 5-8 minutes until fully caramelized.

5. Serve warm in individual bowls over the red quinoa. Garnish with herbs.