Are you concerned about adding inches to your trimmed waistline over the holidays? You need not fear! Help is here. Following are some holiday survival tips:
Celebrate the holidays with a breakfast treat featuring sweet pears and tart cranberries. This recipe, which calls for oats and whole-wheat flour, provides more fiber, vitamins, and minerals than those made with refined flour alone. The addition of pumpkin and sunflower seeds also adds an unexpected crunch and provides heart-healthy fat.
As we prepare to celebrate the upcoming holiday, Thanksgiving can be a wonderful time to reflect on the power of gratitude to shape our lives. Consider this quote by author Melody Beattie, “Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.”
Did you know that the tomato is of American origin, but that it was unknown as food in this country until long after it was commonly eaten in Europe? Today, the tomato is one of the most popular vegetables grown in home gardens. Nutritionally, tomatoes are superstars. They are an excellent source of vitamin C and a good source of vitamin A. Plus, tomatoes are full of lycopene, a potent antioxidant. Tomato sauces, soups and juices can contain five times more lycopene than raw tomatoes because cooking makes it easier for your body to absorb. Cook tomatoes with a little fat, like olive oil, to boost absorption as the following recipe suggests.
With June being National Dairy Month, I thought I would focus this
month’s column on one of America’s most widely-consumed cheeses. Cream
Cheese is an American invention developed in 1972 in New York state by
a local dairyman. Because cream cheese is unaged, it has a shorter
shelf life and should always be kept refrigerated. If mold forms, the
cream cheese should be discarded as it is unsafe to eat.
For a
healthful appetizer, try this zesty dip that will surprise guests at
your next gathering.
by Tom Blair The yellow sun rises over the forest and begins to burn off the cloak of fog on a crisp fall morning. In the small village, wood smoke begins to mark the sky as colonists arise to greet the new day in a strange land.
Polenta, a creamy porridge made from cornmeal, has its origins in Italy and started out as a common dish for peasants. It can be served with meat, fish, pasta sauce, cheese, or vegetables. This month’s recipe spices up traditional polenta with a blend of aromatic flavors, like garlic, thyme and rosemary. Grilled Portobello mushrooms add a deep earthy flavor and a hearty texture that is sure to satisfy even the most dedicated carnivore.
It's that time of year again when warm summer evenings can quickly
lead to impromptu gatherings with friends and family. But there's no
need to stress over last minute hosting duties. Offer your hungry
guests this quick and tasty Mexican-inspired meal. In addition to the
whole-wheat tortillas, the beans in this dish offer an added boost of
fiber.
So try this tasty dish, which promises to become a
favorite for summer entertaining.
With June being National Dairy Month, I thought I would focus this month’s column on one of America’s most widely-consumed cheeses. Cream Cheese is an American invention developed in 1972 in New York state by a local dairyman. Because cream cheese is unaged, it has a shorter shelf life and should always be kept refrigerated. If mold forms, the cream cheese should be discarded as it is unsafe to eat.
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