Monthly Archives: April 2010

We’re so busy!!

There are too many things going on at to do a long blog this week! New products are being cooked by our chefs, flash frozen and sent to the distribution center. Our artist is creating the catalog. Our erstwhile chief, Greg, is working mega hours making sure everything comes together. Our VP Michelle is keeping up the same pace, creating new bundles, taking courses, and marketing.

I’m creating a new look for the website, adding products to the database, adding promotional coupons, and creating new website pages every day. BBQ chicken thighs, more sliced turkey, stuffed pork tenderloin and sage stuffed chicken are on there way soon, and I can’t wait to try them! More to come, keep your ears open.


New Catalog coming out

OK, we’re excited! There’s a new catalog coming out at, with new main dishes, sides and desserts. There are a bunch of new more-fruit-less-sugar pies, I can’t wait to try one. I think I’ll go with the Olallieberry pie first, because it’s such a great word! A cross between a blackberry and a raspberry, I’m told.

Some of the main courses sound intriguing as well-Worcestershire Pork Grillers (as tuffed pork tenderloin), Sage & Herb Stuffed Pork Chop, BBQ Chicken Thighs, Teriyaki Chicken Breast, Sliced Turkey Breast with Gravy, and OH! The chicken pot pie’s going family-sized! We’ll still have the small version, but now we’ll have one that serves 8. I’ll bet that’s popular. I heart the chicken pot pie, it’s the best I’ve ever had. Light and crusty, and the gravy has a little thyme, it’s so flavorful, then chunks of chicken and veggies that aren’t overcooked… oh, sorry, I’m getting distracted.

We’ve got a new lighter lasagna coming, Spinach Mushroom Lasagna With Light Pesto Sauce, as well as a linguine loaded with clams in a marinara sauce. And wait for it- The Bad Boy Shrimp Burrito!

I did a taste test recently on a few dishes (lucky me!). I absolutely adore the fire-roasted vegetables in puff pastry. The pastry is extremely flaky, and it’s stuffed to (almost) bursting with roasted red peppers that still have a little char on the, (I love that), fresh bright green spinach, mushrooms, and these cool little wheatberries. It’s all in a smooth delectable sauce. I’ll have to have that one again.

The  Portabella/Shiitake Mushroom Ravioli is fantastic and full-flavored. The meatloaf was good, the brisket was tender with lots smoky barbecue sauce that has a bit of heat to it, and the Chicken Wellington was…just incredible.  I didn’t eat this all in one sitting! Oh, the final one I tried was the Almond-crusted salmon, which was sooo  good. The fish was moist and the crusting was delish. I don’t know how our chefs do it!

We’ve also added some categories for those with special dietary needs. We have a low-cholesterol and gluten-free categories, as well as the low sodium, low fat, low carb, diabetic friendly, and dairy-free.

OK, the catalog’s calling, I have to get back to work. Keep your eyes open, the new menu’s coming soon!


The Secret of Diabetes Prevention with Maple Syrup

Guest Post from Sandy Harris– Thanks, Sandy-from the team!

Based on the latest studies of US researchers, it has been found that maple syrup can significantly reduce the growth of some types of cancer cells. Studies also showed that it can also considerably decrease the risk of diabetes.

Evidence has been discovered pointing to the fact that maple syrup has thirteen previously unknown antioxidant compounds. These antioxidants have special properties that make them very effective against cancer, diabetes, and bacterial infection.

The Anti-diabetes Properties of Maple Syrup

Maple syrup has high concentrations of phytohormone and abscisic acid. These properties can serve as your natural defense against diabetes and metabolic syndrome. They are capable of encouraging the release of insulin through the pancreatic cells.

They are also capable of enhancing insulin sensitivity of fat cells. The study on maple syrup and its effects or impact on diabetes has been revealed before the American Chemical Society in San Francisco.

Maple Syrup as Your Best Chance against Cancer

A study by researchers at the Universite du Quebec a Chicoutimi, published in the Journal of Medicinal Food, implies that maple syrup can be more effective than broccoli, blueberries, carrots and tomatoes in significantly slowing cancerous cell growth in the brain, prostate and lungs and somewhat less significantly in the breast.

The Best Anti Cancer and Anti Diabetes Food

You probably know already that broccoli, carrots, and tomatoes are effective anti cancer foods. However, new research shows that maple syrup is better and more effective in fighting cancer cell growth. The syrup of maple is also more potent than the maple sap.

The studies also showed that darker syrup is more effective in inhibiting cancer growth compared to light colored syrup. Color oxidation is seen as the reason why dark maple syrup is more potent against cancer. So if you want the best food that can fight cancer and diabetes, then maple syrup is your best option.

It is also effective against bacterial infection and other degenerative diseases. With maple syrup, you will have a tasty alternative in fighting cancer, diabetes, and infections.

Reference: Journal of medicinal food. 01/02/2010; ISSN: 1557-7600, OI: 10.1089/jmf.2009.0029

About the Author – Sandy W. Harris writes for the diabetic appetizer recipes blog , her personal hobby website focused on healthy recipes ideas to prevent, cure and manage diabetes.