30 Healthy Snacks for Work That You Can Keep at Your Desk | Big Size Pumpkin Seeds

Veggie trays with carrots and tomatoes. Raw almonds. Full-fat vanilla soy milk. Xtina also likes Clif and Balance bars, but those Flintstones Vitamins must have "extra Vitamin C."

It doesn’t seem intentionally so. Whether by design or happenstance, the restaurant doesn’t play as a shot across the bow of highbrow cuisine. The vibe is more along the lines of "accidentally nondescript." It is neither establishment nor anti-establishment, white linens nor wine tumblers, Bach nor Biggie.

Shaun Thompson Duffy’s Culture Breads finally found a brick-and-mortar location, and it’s been a game-changer for Spokane’s bread scene. The shop, tucked in into a long-empty storefront in the South Perry District, celebrates local grain from field to glass and flour to loaf. Thompson Duffy makes bread the old-fashioned way: by hand, using ancient, landrace and heirloom grains that are stone-ground on site, then naturally leavened and wood-fired in a custom-built oven. Because of Spokane’s location along the northern edge of the Palouse, one of the nation’s top grain-growing regions, Thompson Duffy is also able to do something many bakers aren’t. He’s able to get all of his grain from within 100 miles of the spot where it’s milled and baked into bread. While some make a point to use some locally or regionally grown grain, it’s rare to find a shop that bakes solely with it. The fully renovated building also houses a nano-brewery that makes beers with locally grown and locally malted grain, some of which comes from farmer Don Scheuerman, co-founder of Palouse Heritage and one of the partners in the business. Also on the menu: sandwiches and wood-fired flatbreads and Viennoiserie, such as croissants and pains au chocolat. 1026 E. Newark Ave. (509) 241-3853. thegrainshed.coop.

Press the dough with a floured hand to fill the baking sheet. The dough should be very thin. Bake for an hour until crisp, then remove from the oven. Transfer, still on its parchment, to a cooling rack. When cold, break into crackers and store in an airtight tin till needed.

In North America, the sunflower’s native continent, the harvest contributes little to global production; peak production happened in the late 1970s only to fall dramatically in the 1980s. Today, most sunflowers are grown in the former Soviet Union.

You do not need to be an experienced baker for this delicious nutrient-dense Power Bread by Selva Wohlgemuth, and you will not have a kitchen covered from head to toe in flour. All you need is a food processor, a bowl, your baking tins, and just 15 minutes of your time.

A serving of the seeds also contains about 6 grams of protein and 2.5 grams of fiber. “Fat, fiber and protein play an important role in satiety, the feeling of fullness,” says Rumsey.

“We make zero dollars out of it and spend about $2,000 a year — that’s for five plants,” Young said. “We have friends who dock a boat all summer for that kind of money. Well, this is my boat; this is our golf club.”

Bison tartare with quail egg yolk, i’itoi onion, prickly pear, shishito peppers and mesquite lavosh at Confluence in Carefree, AZ. (Photo: Dominic Armato/The Republic)

Remove seeds from pumpkin, rinse under cold water and remove any membrane that remains stuck to the seeds.

One part of JLO’s dressing room demands is a little bit #Goals. Baked cookies, plain M&s, and Jo Malone Lime Blossom candles? That we can get behind. The Daily Mail didn’t have to look far before titling JLO’s demands as "The Diva Has Landed."

It doesn’t get much simpler than this when you wanna prepare a wholesome, easy, delicious recipe for yourself. In this Salad recipe by Emily von Euw, got oven-baked sweet potatoes, potatoes, eggplant and garlic paired with a spinach salad, all topped off with tomatoes, sunflower seeds and bell peppers.