Running is powerful form of exercise. In the great game of you vs. you, it’s all about the strength, power and focus that comes from within. Fellow New Yorker, Jay Asparro will be embarking on these challenges when he will run a collective 75 miles […]
There’s no denying that friendship is crucial part of our health. Whether it’s having someone to vent to, cry with or share a private joke, meaningful friendships can enhance your life and even heal. The new book, Friendship Matters addresses some of these issues as told […]
While We love breakfast, it is often connected with foods that are typically carb and sugar heavy. While low-suagr granola and oatmeal are go-to staples on most days, we have to admit: we get bored of those options, too! Enter a new way to mix up your breakfast options with a hearty and super healthy bowl of Teff porridge. Now, we never heard of Teff prior to trying it out, so we were pretty excited to try out this ancient whole grain from Pereg Natural Foods, a producer of premium, all natural spices and spice blends, gluten free pastas, couscous, rice, gluten-free cereals, ancient grains, quinoa products, and much more. This also includes products that are kosher certified dairy and lactose-free as well as all natural, with no additives or preservatives.
Available in brown or ivory varieties as well as mixed with nuts and berries or with chocolate, we tried out the ivory line that according to Pereg “can be toasted and used to add a little crunch to salads to muffins; boiled teff can be prepared with milk or water for a sweet porridge or spiced up for a side dish; raw teff can be ground into flour and baked into injera bread, a traditional Ethiopian dish.” We decided to boil it with some milk and cinnamon that we topped with berries and some pumpkin seeds. Ready in around 15 minutes, we were so into its nutty flavor that also gluten-free, rich with protein, iron, calcium and amino acids. Ready to upgrade your boring breakfast routine? Check out our easy teff morning porridge for a delicious new way to enjoy breakfast without the sugar!
Easy Teff Breakfast Porridge
Milk or water
Topped with nuts-we used pumpkin seeds
Maple syrup, if desired
Boil water or milk, as directed on the teff package. Sprinkle in some cinnamon into the mixture and add in your teff, let cook for 15 minutes, stirring occasionally. When cooked, let cool for five minutes. Transfer to a bowl and add in your berries, nuts, coconut flakes and maple syrup. Enjoy!
Pereg Natural Foods also has a new line of Kaňiwa (baby quinoa) as well as new blends and flavor infused varieties of freekeh farro, basmati rice and quinoa that are worth checking out. Stay tuned: we will be sharing a dinner recipe featuring their Kaňiwa soon!
We were provided with a sample for review. Our opinions, as always, are our own.
Did you know that there are more than 20 million people who practice yoga? This includes more than a dozen disciplines such as Iyengar yoga that can be confusing and overwhelming when you’re first starting out or looking for something new. This practice focuses on precision […]
We loving enjoying an ice cream cone on a hot summer day but recently discovered a new sweet treat to add to your summer rotation with frozen banana granola pops. Using Viki’s Granola (and specifically the Viki’s Banana Walnut Granola) as a base creates a crunchy, along with chocolate and a banana, creates a satisfying new way to indulge while still being healthy. We’ve also been loving this gluten-free, soft-baked granola as a nice addition to our yogurts, trail mix or an easy snack on the go. Check out more about how to prepare this healthy sweet treat below and enjoy!
Frozen Banana Granola Pops
3 tablespoons Viki’s Banana Walnut Granola
6 ounces dark chocolate chips or shards
8 popsicle sticks
• Peel, cut bananas in half crosswise and insert Popsicle sticks. Place on a parchment-lined tray, cover with plastic wrap and freeze for about 3 hours.
• Place Viki’s Banana Walnut Granola into a shallow dish. Melt chocolate in a double boiler over slightly simmering water, over low heat, constantly stirring. Pour the chocolate into a tall glass.
• Dip each banana into the chocolate and roll in the granola straightaway. Place on a parchment-lined tray.
• Serve immediately or wrap individually in parchment paper or plastic wrap in the freezer.
For more info, please visit: https://www.vikisfoods.com/
We were provided with a sample for review. All opinions are our own.
Many of us go through our entire lives dieting. The ups and downs are a part of a vicious cycle that can sometimes be hard to break. Since weight loss its a multifaceted issue, it’s important to understand the many components of why you can’t […]
In the Service Podcast Interview
Wellness Patterns: How did the idea of In the Service come about?
In the Service Podcast Hosts: The idea for In The Service came about as we were rehashing the horrors of a particularly difficult night after work. Per usual, we went to our after work bar and vented over cheap tequila and beer. I posed the idea to ‘Jan’ as a way for us to share our experiences with people who we know would appreciate them most, our friends and other people in the industry. We decided to use the aliases, Kath and Jan so we could share true stories with listeners. In The Service has evolved to incorporate guests on the show who are either currently or have previously been in the service industry to share their experiences. Our goal was to make In The Service a podcast that everyone could enjoy- people who have been in the service (who can laugh and commiserate with us) people who haven’t been in the service (who may be shocked about what happens behind the scenes) and for people who love food and going out to eat.
Wellness Patterns: How do you plan out which topics to cover?
In the Service Podcast Hosts: We have a running list of issues we are particularly interested in, and we adjust each topic to the guest we welcome on our show. For example, in Episode 12, we welcomed Zahra Tangorra, former restaurant owner of Brucie turned consultant. We focused the topic around her experience opening and operating a restaurant with no experience and showcasing how difficult it can be. We also have organically picked topics based on ideas, situations, or strange encounters that have happened to us when we have been bartending or serving.
Wellness Patterns: What has been the reaction so far?
In the Service Podcast Hosts: The reaction has been great so far! We have found that people are interested in what we have to say, both industry professionals and people who have never worked in the industry which is awesome. We are excited that we have been attracting a range of listeners so we can shine a light on the service industry which does not always get the recognition it deserves. We also received positive feedback about our approach to the show in that even though we do share difficult stories, we are still focused on the positive aspects of the industry. Despite our bad shifts, we are still passionate and committed to the industry.
Wellness Patterns: Why do you think it’s important to cover restaurant culture from the POV of the service workers?
In the Service Podcast Hosts: We think it’s important to remind listeners that we are people first, not just servers and bartenders. Guests can have an Oz like mentality about restaurants, they see the smoke, mirrors and magic that happens but often forget that there are people behind the curtain running the show. We also think it’s important to talk about issues that do not get discussed frequently or at all. We want to inform listeners about the darker side of what we experience ranging from difficult guests and managers to tipping culture, undocumented workers and other issues that have plagued the industry for so long.
Wellness Patterns: In ep.5 you discuss tipping and gender inequality, why was that important to tackle?
In the Service Podcast Hosts: As women in the industry, we felt that it was extremely important to shine a light on the gender inequality that unfortunately still exists in the service industry. As female servers and bartenders, we have noticed discrepancies in how we are treated in comparison with our male coworkers from guests and even management. As women, we are expected to smile, wear makeup and and be personable almost to the point of flirty with guests – things which are not expected of our male counterparts. In episode 5, we were joined by, ‘Charlie’ a female Sommelier at a fine dining restaurant in midtown Manhattan. Charlie shared that in her experience, guests were more likely to question her wine background, something that never happened to her male colleagues or assume that she was not in fact the Sommelier. We are frustrated by the expectation that we need to be flirty to get a normal 20% tip. We want to dispel the idea that we are interested in hanging out with you and your bachelor party after we finish work. Most of all, we want people to consider the thing they are about to say to a woman (i.e. smile more), ask themselves if they would say it to a man, and if the answer is no, then to keep their mouth closed. Ultimately, we want the guest to have the best experience possible and that will not happen if you are making us uncomfortable.
Wellness Patterns: What’s next for the In the Service?
In the Service Podcast Hosts: We have our first live show, In The Service Live and on the Floor at the People’s Improv Theater on July 17 at 9:30PM! We will be chatting with Keith Malley (Keith and The Girl) and welcoming back guests, Zahra Tangorra (High Five Girl), Jay Neal (Chef de Cuisine at Riviera Catering) and more! We can’t wait to record in front of a live audience and get them involved. We are really excited about all the podcast festivals happening and would love to be able to attend and eventually present! We are also working on some In The Service merch so hopefully you can expect to see that on our site later this summer. We are excited to continue recording and chatting about the industry with our great guests!
Recent “In the Service” Podcasts
Episode 1: “So you’re a real waitress?” – Welcome to In The Service, a podcast about the service industry from the front of house perspective. Meet your hosts, “Kath” and “Jan” who are two rad chicks living and serving in New York City. They’ll tell you everything, except their real names.Episode 4: “Waitress Was Mean” – Our favorite Yelp reviews about ourselves and our co-servers feat. Jen Neal. Everyone thinks that they’re a restaurant critic and reviewer on Yelp and Open Table. Kath and Jan discuss how they think these public reviews have affected the restaurant industry and their jobs as servers. Yelp is also the reason that they’ll never use their real names during service. Here to chat is special guest, Jen Neal about her experience in the industry pre and post Yelp!
Episode 5: ‘Women in the Industry’ ft. Charlie. – Despite the fact that it’s 2017, Bey is queen and the #FutureIsFemale, there is still a lot of gender inequality in the workplace – especially in the service industry. In celebration of Women’s History Month, Kath & Jan discuss there is still a big difference in how guests treat, tip and act towards female servers, bartenders and sommeliers versus their behavior towards men in the industry. Kath & Jan are joined by guest, Charlie, a sommelier in midtown manhattan who shares her experience.
And if you happen to be in NYC, you can see them live at the People’s Improv Theater! Check out the full details here: http://thepit-nyc.com/event/
Happy Summer! We are ready to get out eat on, healthfully, of course! To kick-off the season, we are excited to let you know about an awesome charity event where you can enjoy some delicious vegan eats and save puppies! Held on Thursday, June 29 from 4:00 pm […]