TB12 Launches “Performance Meals” in Collaboration with The Good Kitchen

“When it comes to meal planning, our clients often feel as though a tradeoff exists between taste, convenience and nutrition,” said John Burns, CEO of TB12. “Our new line of Performance Meals created in collaboration with The Good Kitchen taste great and are ready to eat in under five minutes, making them an easy way for anyone to get the right fuel that their body needs.” 

TB12’s Performance Meals are high in protein, contain nutrient-rich whole foods with anti-inflammatory properties, and are free of processed ingredients. The meals are inspired by the TB12 lifestyle and nutrition regimen and include a variety of protein and vegetarian options, such as Herb Roasted Chicken and Vegetables, Roasted Cod with Succotash and Chermoula Sauce, a Shredded Beef and Rice Bowl, and Quinoa and Chickpea Pilaf with Spiced Cauliflower. In addition, each meal is packaged in recyclable packaging in effort to improve sustainability.

“Since launching The Good Kitchen, we have been dedicated to changing the way people think about food and are thrilled to be partnering with TB12 in our joint pursuit of making health and wellness accessible to all,” said Amber Lewis, CEO of The Good Kitchen. “TB12’s Performance Meals are for anyone who’s looking to prioritize their health – together with TB12 we’re giving our customers the power to eat well in order to live better.”

TB12’s Performance Meals ship nationally across the US including Alaska and Hawaii and are priced at $12.99 for subscription meals and $14.76 a la carte. For more information and to order TB12 Performance Meals, visit www.tb12meals.com.

About TB12
TB12 is transforming global health & wellness by empowering athletes to prevent injury, improve longevity, and perform their best. Inspired by the training method of 3-time NFL MVP and 6-time Super Bowl winning quarterback Tom Brady and developed with his business partner and co-founder Alex Guerrero, TB12 delivers personalized, comprehensive programming to a worldwide audience. TB12 integrates revolutionary concepts in deep-force muscle pliability work, hydration, nutrition, functional strength & conditioning, and cognitive fitness. TB12 supports active individuals through an omni-channel approach that incorporates physical locations, immersive digital experiences, and innovative functional products. Information about TB12 products and services is available at TB12sports.com. To keep up with the latest TB12 news, please follow TB12 on Facebook (www.facebook.com/TB12sports), Instagram (www.instagram.com/TB12sports) and Twitter (https://twitter.com/TB12sports).

About The Good Kitchen
The Good Kitchen has made it easy to heat-and-eat delicious, high quality, prepared meals that can be delivered wherever and whenever you want them. Peace of mind included. We make sure our farmers and producers meet the highest ethical and sustainability standards. From there, we artfully craft all of the ingredients into delicious, chef-driven meals that are as tasty as they are healthy. All you have to do is heat, eat and enjoy. Oh, and think about what you’re going to do with all that extra time. Check in with The Good Kitchen on Facebook (https://www.facebook.com/eatTGK) and

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Kitchen fatigue: Here’s how to beat pandemic weariness and spice up your meals

Chanterelle mushrooms, basil, pasta and fresh parmesan: it’s a great time to turn for some seasonal comfort photo. (Alex Wilkie/Submitted by Andie Bulman)

The early days of this pandemic were terrifying. I spent the first week glued to my screen. I watched every news conference, obsessed over case numbers and signed up for three different streaming services.

Through my social media feeds, I could see that friends and family were doing the same, but gradually things changed.

Fear was replaced with sourdough, banana bread and pitch-perfect flaky pie crust. Anxiety was channelled into impressive kitchen projects. The kitchen became a source of joy.

Well, that has passed.

Most people are back to making the same five dishes on rotation and trying to pass off cleanup duty to their roommates and partners.

We can do better. Here are my tips for fighting kitchen fatigue during a pandemic:

Use an old tool in a new way

Use a tool that’s been gathering dust, or use an everyday tool in a new way. I use my box grater daily for cheese or lemon zest, but I never grate horseradish and I never grate ginger. This week I’m going to make a horseradish mayo and those tiny holes are going to transform the rhizomes of my ginger into a beautiful paste for a cake recipe that I plan to take to the next level. You can use the box grater to make carrot latkes and potato boxtys. There’s so much potential in each kitchen tool.

Turn to comfort foods

A chill in the air is coming, which means we can put a ban on the herb-laced quinoa salads of summers. Now is not the time for heath and wellness, it’s the season of long-simmering stews, homemade apple butter and from-scratch macaroni and cheese. Embrace the foods that bring you warmth.

My personal favourite comfort food is a rich ginger cake. A pulpy mystery novel, a hot cup of tea and a big slice of this cake are my ideal rainy-day fall combination. 

Ginger cake is good at any time of the year, but especially on rainy autumn days with a good book. (Alex Wilkie/Submitted by Andie Bulman)

Get inspired with cookbooks & online resources

Most libraries are now offering pick-up and drop-off services. Spend an hour or two perusing through a collection of cookbooks — but don’t just check a book out! Commit to creating at least two recipes contained within the tome.

I just borrowed Magnuss Neilson’s Nordic Cooking (Phaidon Press, 2015). Admittedly, I’m not going to make his recipe for puffin soup (very frowned upon and illegal here in Newfoundland), but I am going to challenge myself to break out of my rut and recreate two whole recipes.

Play with a newtoyou flavour

If new cookbooks and old equipment can’t bust you out of the depths of kitchen fatigue, try playing with a new flavour. How about bakeapples? A rare yellow berry found in the bogs and barrens

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Coles Kitchen Census data reveals why we love mum’s meals

Few things are better than mum’s home cooking and the kitchen is a place where traditions and family connections can be passed from one generation to the next.

And new Coles Kitchen Census data has found that traditional Aussie food values are just as relevant today as they were 100 years ago.

Mum’s recipes are still our favourites, with 42 per cent of the 5500 Coles customers polled saying childhood memories of food play an important role in how they cook today, while 50 per cent say it’s family members or close friends.

“Our research shows Australians cherish sharing a meal with friends and family and they want to support Aussie farmers, food producers and their local community,” Coles chief marketing officer Lisa Ronson said.

Tarni Witts cooks by taste and tradition, just like her mother and grandmother.

She uses treasured recipes from her childhood, including tuna casserole once served after cold nights of netball training and a crustless quiche by her mum Denise that was impossible to resist.

“Only she can get the eggs as fluffy as she does and the base so perfectly brown,” Ms Witts said.

“It’s a simple meal that mum has perfected and now I have customised it with the ingredients that my kids eat.”

Ms Witts said her boys Lohkie, 6, and Hudson, 5, have expressed much interest in the kitchen and will pick up the family recipes soon enough.

“It’s important to teach them the benefits of healthy and delicious home cooked meals,” she said.

“I love knowing that in years to come, my boys will be able to take on active roles as husbands that can cook for their families.”

The launch of the Coles Kitchen Census coincides with the company’s new Value the Australian Way campaign, which will feature a special appearance and music sung by Missy Higgins.

“It’s been a tough year for lots of Aussies and it’s great to see Coles backing great Indigenous Australian talents like Stephen Pigram, who wrote this tune and Yirrŋa Yunupiŋu with whom I dueted on the track,” she said

Celebrity chef and Coles ambassador Curtis Stone is also involved in the campaign.

“It’s wonderful to see that a significant proportion of Aussies value the same approach when shopping and cooking at home, with many of us favouring locally grown, responsibly sourced food,” he said.

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At Mamata’s Kitchen in Bengal, migrants to get meals at Rs 5



a group of people wearing costumes


The Trinamool Congress has started ‘Didir Rannaghar [Mamata’s Kitchen]’ in West Bengal to provide meals to the migrant workers for Rs 5 only. The initiative, ‘Mamata’s Kitchen’, has been started with an aim to support lakhs of migrants workers in the state who lost their jobs and suffered a financial setback due to the coronavirus-induced lockdown.

At ‘Didir Rannaghar’ or ‘Mamata’s Kitchen’, meals would be provided to the migrant workers at Rs 5 between 11 am and 3 pm. The meals at ‘Didir Rannaghar [Mamata’s Kitchen]’ would be vegetarian, mostly, and would include rice, dal (pulses), mix vegetable, ‘Khichdi’ (cooked rice and lentils), and papad.

While Mamata’s Kitchen has already started functioning in Howrah, Belgachhia (in Kolkata) and Barrackpore in North 24 Parganas, the Trinamool Congress plans to provide meals at Rs 5 to migrant workers across the state during the festive season.

TMC MLA Tapas Roy told News18 that ‘Didir Rannaghar’ aims to benefit the underprivileged sections/unorganised sectors who have suffered immensely due to the coronavirus pandemic.

Tapas Roy also said that the Trinamool Congress is also planning to donate clothes to the poor during the festive season.

Meanwhile, West Bengal’s coronavirus tally surged past 2,50,000 on Monday with 3,155 fresh cases, while 56 more fatalities pushed the death toll to 4,837, a bulletin released by the state health department said.

The state has registered a total of 2,50,580 coronavirus cases so far. Since Sunday, 2,923 people have recovered from the disease, taking the discharge rate to 87.73 per cent.

(With PTI inputs)

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TMC Starts ‘Mamata’s Kitchen’ Scheme to Provide Migrant Workers Meals for Rs 5

Kolkata: With an aim to support lakhs of migrant workers who have suffered a massive financial setback due to job losses due to the COVID-19 pandemic, Trinamool Congress has started a community kitchen under the name, ‘Didir Rannaghar (Mamata’s kitchen)’.

At ‘Didir Rannaghar’, a meal would cost as little as Rs 5 during the Durga Puja period. The kitchen will be functional every day between 11 am and 3 pm, and the menu (which will change every day) will be mostly vegetarian and include rice, dal (pulses), mix vegetable, ‘shukto’ (vegetable stew) soyabean, ‘Khichdi’ (cooked rice and lentils), papad.

As Bengal prepares itself for “measured” Durga Puja celebrations this year amid social distancing, the kitchen initiative by Chief Minister Mamata Banerjee in association with various party clubs is likely to bring smiles on lakhs of people who are struggling to find even one square meal a day.

These kitchens have already started functioning in Howrah district, Belgachhia (in Kolkata) and Barrackpore in North 24-Parganas district. The TMC also plans to run similar kitchens across the state for the duration of the festive season.

Speaking to the News18, TMC MLA Tapas Roy said, “Under the leadership of Mamata Banerjee, we have decided to stand beside the people, primarily those belonging to the underprivileged sections/unorganised sectors as they have suffered a lot due to the pandemic situation. We are hopeful that ‘Didir Rannaghar’ will benefit them immensely.”

“Apart from cooked food, we are planning to donate clothes to the poor so they can wear new clothes during the festive seasons. ‘Didir Rannaghar’ is a pledge undertaken by the TMC to support those who are battling to feed their family members due to job loss.”

A special attention will be paid to hygiene in these kitchens and to make them popular, several posters with public hygiene messages will be put up at block level.

CPI (M) has already started nearly 700 ‘Sramojibi canteen’ (community kitchen) across the state. The party has also also initiated 50 health clinics and safe houses for the poor who cannot afford expensive health care facilities.

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ATCO Blue Flame Kitchen: 3 Easy & Satisfying Meatless Meals

There are many reasons why people are moving toward more plant-based eating. Regardless of whether it’s because of finances, environment, health, or simply something new, here are some ways to eat less meat and add more flavour.

Fresh zucchini, onion, and tomatoes are sautéed together with garlic, cumin, cayenne, and a squeeze of lemon in our tasty Moroccan Zucchini Saute. This aromatic dish is delicious served on a bed of couscous.

Our Vegetarian Roulade replaces meat with an egg soufflé. Filled with mushrooms, onion, bell peppers, and parsley, this delicious main course is sure to impress.

Buttery mushrooms add meaty, umami flavour to our Mushroom Fried Rice. This simple and familiar side dish can be prepared on the barbecue as well as the stovetop.

 

MOROCCAN ZUCCHINI SAUTE

1 tbsp (15 mL) olive oil

1/2 cup (125 mL) finely chopped onion

2 cloves garlic, finely chopped

1/2 tsp (2 mL) ground cumin

1/4 tsp (1 mL) salt

1/8 tsp (0.5 mL) cayenne pepper

4 cups (1 L) sliced zucchini (1/2 inch/1.25 cm)

1 1/4 cups (300 mL) diced Roma tomatoes

2 tbsp (25 mL) fresh lemon juice

 

Heat oil in a large frypan over medium heat. Add onion and garlic; saute until softened, about 5 minutes. Add cumin, salt and cayenne pepper; cook, stirring, for 1 minute. Add zucchini and saute until tender-crisp, about 5 minutes. Add tomatoes and saute for 3 to 4 minutes or until tomatoes are softened. Stir in lemon juice and cook for 1 minute. Serve immediately. Serves 6 to 8.

 

 

VEGETARIAN ROULADE


Vegetarian Roulade for ATCO Blue Flame Kitchen; image supplied by ATCO Blue Flame Kitchen

Supplied by ATCO Blue Flame Kitchen /

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1 tbsp (15 mL) butter

1 1/2 cups (375 mL) sliced mushrooms

1/2 cup (125 mL) chopped onion

1/2 cup (125 mL) diced green bell pepper

1/2 cup (125 mL) diced red bell pepper

1 tbsp (15 mL) chopped fresh parsley

1/4 tsp (1 mL) oregano, crumbled

1/2 tsp (2 mL) salt, divided

1/2 tsp (2 mL) freshly ground pepper, divided

Flour (for dusting baking sheet)

6 eggs, separated

3 tbsp (40 mL) flour

1/2 cup (125 mL) shredded cheddar cheese, divided

 

To prepare filling, melt butter in a medium frypan over medium heat. Add mushrooms, onion and bell peppers; sauté until softened, about 5 minutes. Stir in parsley, oregano, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Remove from heat; cool.

Preheat oven to 350°F (180°C). Line a 10×15 inch (25×38 cm) rimmed baking sheet with parchment paper; grease parchment paper and dust with flour.

To make soufflé, use medium speed of an electric mixer and beat egg whites until stiff but not dry. In a bowl, beat together egg yolks, 3 tbsp (40 mL) flour, remaining 1/4 tsp (1 mL) salt and remaining 1/4 tsp (1 mL) pepper. Fold a quarter of beaten egg whites into yolk mixture to lighten. Gently fold in remaining beaten egg whites. Spread mixture evenly in prepared pan.

Bake until top springs

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Inmate transfers for wildfires causing overcrowding and delays in medication, meals, bathroom access, families say

The state mismanaged its evacuation of 3,439 inmates who were moved in the last week from four minimum- and medium-security prisons in the Willamette Valley to prisons in Salem and Madras due to wildfire smoke, their attorneys said Monday.

Inmates with different security levels were mixed, leading to a rash of fights, the lawyers said. Guards were unprepared and used pepper spray to respond to rioting, adding the toxic chemical to prisons already filled with smoke from nearby fires, they said.

Inmates also didn’t get their medication on time, they said, and no meals were served for nearly 24 hours for women prisoners transferred out of Coffee Creek Correctional Institution.

Some inmates were forced to sleep on the floor, with little social distancing and increased risk of the coronavirus, according to family members.

Women transported in the middle of the night from Coffee Creek Correctional Institution sat on buses for hours, forcing them to urinate in their pants without access to bathrooms.

“Women were peeing in cups and throwing tampons and feces out the buses,” said Rod Richardson, whose wife Tammy Saylor was among those moved from the women’s prison in Wilsonville to Deer Ridge Correctional Institution in Madras. Once at Deer Ridge, she had to sleep on metal bed springs for hours before mattresses arrived, he said.

A group of attorneys representing inmates urged Gov. Kate Brown to release those who are medically vulnerable and are six months away from release.

“It appears as if there wasn’t a plan for this,” said attorney Tara Herivel, who described the Oregon Department of Corrections actions as extremely haphazard.

More than 180 habeas corpus court cases are pending across the state by inmates already arguing that the prison conditions are unsafe, increasing their risk of contracting the coronavirus.

Lawyers are expected to incorporate the latest prison evacuations and changes into those cases, pointing to the altered, deteriorating conditions as further examples of alleged “deliberate indifference” to inmates’ medical conditions and safety, Herivel said.

The Corrections Department “has not only abused and mistreated our clients and other Oregonians in prison, they have exposed them to a mass COVID contraction environment,” she wrote to state officials.

Jennifer Black, spokeswoman for the Corrections Department, said the agency recognizes that “life at some of our institutions is not ideal for those who live and work at them” because of the wildfire emergency.

“However, life and safety are our first priority and we will return to normal operations as soon as conditions allow.”

Inmates from the Oregon State Correctional Institution, the Santiam Correctional Institution and Mill Creek Correctional, which are all in Salem and sit closest to the mouth of the Santiam Canyon, were moved to the Oregon State Penitentiary, also in Salem, last week. The inmates from Mill Creek and Santiam are now back at those prisons, according to Black.

The Corrections Department has extensive emergency preparedness plans that cover evacuations, mainly for a potential Cascadia earthquake, Black said. The state faced “unique circumstances” it couldn’t

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9/11 Day And World Central Kitchen To Deliver 30,000+ Meals From Local Restaurants To First Responders And Healthcare Workers In 35 Cities Nationwide

NEW YORK, Sept. 11, 2020 /PRNewswire/ — In observance of the 19th anniversary of the September 11, 2001 terrorist attacks, now a federally recognized National Day of Service and Remembrance, 9/11 Day, founded by 9/11 families and others from the 9/11 community, and World Central Kitchen, a nonprofit organization founded in 2010 by chef and humanitarian José Andrés, are teaming up to deliver more than 35,000 meals from local restaurants to support first responders and frontline healthcare workers in more than 35 cities nationwide.

The program will provide a much-needed infusion of revenue for independently owned restaurants struggling as a result of the COVID-19 pandemic. 9/11 Day and World Central Kitchen said that the goal of the program is to ensure that at least 50 percent of the meals will come from minority-owned restaurants. 

“Preparing and sharing a meal is an expression of love,” said Nate Mook, CEO of World Central Kitchen. “Our aim is to create a groundswell of support for those working tirelessly on the front lines of the COVID-19 response while extending help and hope to restaurants and restaurant workers nationwide.”

Individuals can sponsor a meal for a first responder or healthcare worker for just $10.00 by visiting 911day.org. The Principal Financial Group Foundation has joined as a leading supporter of the program, helping to make those individual dollars go further with a grant of $250,000 made from the Principal Financial Group Fund.

Nationwide Day of Virtual Volunteering Planned for 9/11

Sponsoring a meal is one of 11 featured “good deeds” 9/11 Day will be promoting on its website this year as part of its nationwide day of virtual volunteering in observance of the anniversary of the 9/11 attacks on America. 9/11 Day is the nonprofit that successfully worked to establish the anniversary of the 9/11 attacks as a federally recognized National Day of Service and Remembrance (“9/11 Day”).

“This program is reminiscent of how, 19 years ago, meals arrived at fire stations and hospitals as a show of solidarity and appreciation from the community,” said Jay Winuk, 9/11 Day co-founder and 9/11 family member. “This year, anyone, anywhere can get involved by sponsoring a meal and supporting local businesses in the process.”

“Principal Foundation maintains our commitment to empowering underserved communities especially during these challenging times,” said Paula Juffer, Interim Principal ® Foundation Director. “This association with 9/11 Day and World Central Kitchen provides another opportunity to support minority owned small businesses as well as providing meals to over 200,000 first responders.”

Other major contributors to this program include Raytheon Technologies, Stifel, Turner Construction, Zurich Insurance, Citi Foundation, Bank of America, Kroger, Pfizer, and the Corporation for National and Community Service, a federal agency that oversees AmeriCorps and other national service programs.

For more information on 9/11 Day please visit 911day.org.

Emily Walsh/Omar Renta
9/[email protected]   

SOURCE 9/11 Day

Related Links

https://911day.org

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9/11 Day And World Central Kitchen To Deliver 30,000+ Meals From Local Restaurants To First Responders And Healthcare Workers Nationwide

WASHINGTON, Sept. 11, 2020 /PRNewswire/ — In observance of the 19th anniversary of the September 11, 2001 terrorist attacks, now a federally recognized National Day of Service and Remembrance, 9/11 Day, founded by 9/11 families and others from the 9/11 community, and World Central Kitchen, created by Chef José Andrés, are teaming up to deliver more than 35,000 meals from independently-owned local restaurants to support first responders and frontline healthcare workers in more than 35 cities nationwide.

At least 5,000 of these meals will be delivered today in Washington, DC supported by grants from Raytheon Technologies, The Principal Foundation, and the Corporation for National & Community Service, a federal agency that oversees AmeriCorps, Senior Corps, and other national service programs. Individuals can also sponsor a meal for a first responder or healthcare worker for just $10.00 by visiting 911day.org

“This program is reminiscent of how, 19 years ago, meals arrived at fire stations and hospitals as a show of solidarity and appreciation from the community,” said Jay Winuk, 9/11 Day co-founder and 9/11 family member. “This year, anyone, anywhere can get involved by sponsoring a meal and supporting local businesses in the process.”

The program will provide a much needed infusion of revenue for independently owned restaurants struggling as a result of the COVID-19 pandemic. 9/11 Day and World Central Kitchen said that at least 50 percent of the meals will come from minority-owned restaurants. 

“Preparing and sharing a meal is an expression of love,” said Nate Mook, CEO of World Central Kitchen. “Our aim is to create a groundswell of support for those working tirelessly on the front lines of the COVID-19 response while extending help and hope to restaurants and restaurant workers nationwide.”

“The annual call for our nation to remember and serve on 9/11 reminds us of the tremendous healing power that comes from simple acts of service,” said Barbara Stewart, CEO of the Corporation for National and Community Service. “I hope all Americans will choose to pay tribute to the victims and heroes by joining ‘9/11 Day at Home.’ No matter who, or where, you are: you can make a difference.” 

“Each year, we pause on 9/11 to honor the lives lost and to pay respect to the bravery of first responders,” said Roy Azevedo, president of Raytheon Intelligence & Space, a Raytheon Technologies business. “Today – and everyday – it is our responsibility to support first responders and our communities by providing relief where we can. The World Central Kitchen program celebrates first responders while supporting local businesses.”

Nationwide Day of Virtual Volunteering Planned for 9/11
Sponsoring a meal is one of 11 featured “good deeds” 9/11 Day will be promoting on its website this year as part of its nationwide day of virtual volunteering in observance of the anniversary of the 9/11 attacks on America. 9/11 Day is the nonprofit that successfully worked to establish the anniversary of the 9/11 attacks as a federally-recognized National Day of Service

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