HOGG’S IS Healthy EATIN’

Red meat IS NOT UNHEALTHY (EXCESS IS)

You’ve probably heard folks saying the same kind of things we have: that meat’s no good for a healthy diet, and that you’ve got to cut back. And thats partially true. See, the trouble isn’t (usually) the meat, but in the amount of consumption and in the method of preparation. Beef is not inherently bad for anyone, but your grandparents knew not to eat it at every meal, and how to cook it to maximize nutritional yield. Somewhere along the way (especially in the South, bless y’all) we forgot this. 

Come into our shop and look around. You’ll be impressed by the fresh, quality cuts we’re proud to offer, but more importantly, ask our staff about how best to store, prepare, and serve every order. Feel free to drop us a line here, and we’ll be happy to answer any health questions that come to mind.

 Red Meat IS NOT UNHEALTHY (EXCESS IS)

You’ve probably heard folks saying the same kind of things we have: that meat’s no good for a healthy diet, and that you’ve got to cut back. And thats partially true. See, the trouble isn’t (usually) the meat, but in the amount of consumption and in the method of preparation. Beef is not inherently bad for anyone, but your grandparents knew not to eat it at every meal, and how to cook it to maximize nutritional yield. Somewhere along the way (especially in the South, bless y’all) we forgot this. 

Come into our shop and look around. You’ll be impressed by the fresh, quality cuts we’re proud to offer, but more importantly, ask our staff about how best to store, prepare, and serve every order. Feel free to drop us a line here, and we’ll be happy to answer any health questions that come to mind.

THE bone broth DIET

Diets supercharged with bone broth have returned to the focus of health professionals, and we reckon the superfood isn’t going anywhere. Bone broth is loaded with proteins and nutrients that are hard to come across elsewhere, including a dense amount of type II collagen, which can ease the symptoms of chronic digestive issues and autoimmune conditions. Plenty of health food stores carry bone broth these days, but no need to go out of your way: stop by Hogg’s on Camp Robinson Road and we’ll get you started on this health approach that could do you some good! 

THE bone broth DIET

Diets supercharged with bone broth have returned to the focus of health professionals, and we reckon the superfood isn’t going anywhere. Bone broth is loaded with proteins and nutrients that are hard to come across elsewhere, including a dense amount of type II collagen, which can ease the symptoms of chronic digestive issues and autoimmune conditions. Plenty of health food stores carry bone broth these days, but no need to go out of your way: stop by Hogg’s on Camp Robinson Road and we’ll get you started on this health approach that could do you some good! 

Peggy Hogg’s Family Recipes

grandma’s pizzelles

  • 6 eggs
  • 300g caster sugar
  • 225g unsalted margarine, melted and cooled
  • 2 tablespoons anise extract
  • 440g plain flour
  • 4 teaspoons baking powder
  1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
  2. Preheat your pizzelle iron according to the manufacturer’s instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

grandma’s pizzelles

  • 6 eggs
  • 300g caster sugar
  • 225g unsalted margarine, melted and cooled
  • 2 tablespoons anise extract
  • 440g plain flour
  • 4 teaspoons baking powder
  1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
  2. Preheat your pizzelle iron according to the manufacturer’s instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

grandma’s pizzelles

  • 6 eggs
  • 300g caster sugar
  • 225g unsalted margarine, melted and cooled
  • 2 tablespoons anise extract
  • 440g plain flour
  • 4 teaspoons baking powder
  1. Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
  2. Preheat your pizzelle iron according to the manufacturer’s instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.