Friday, December 18, 2015

Snowman Cupcakes

Here is an easy and fun recipe to make with your kids and grandkids!  Learn how to make Snowman Cupcakes here!

Friday, December 11, 2015

Winter Salad Recipe!


Ingredients:
1/2 cup sugar
1 1-inch piece ginger, peeled and thinly sliced
1 vanilla bean, split lengthwise and seeds scraped out
1 lemon
5 large navel or blood oranges
2 mangoes, peeled and diced
2 firm bananas, peeled and diced
5 kiwis, peeled and diced
12 kumquats, very thinly sliced crosswise, seeds removed
1 cup pomegranate seeds (from 1 pomegranate)

Directions:
Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat.  Reduce the heat and simmer 5 minutes.  Refrigerate until cold.

Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.

Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.

To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.

Recipe courtesy of Food Network Magazine

Friday, December 4, 2015

Slimmed Down Green Bean Casserole


Ingredients:
3-4 medium shallots in their skins
1.5 teaspoons of Kosher salt
1 pound fresh green beans, stemmed, and halved crosswise
1 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced (about 4 cups)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1.5 cups mushroom, vegetable, or chicken broth
3 teaspoons fresh thyme leaves
Freshly ground black pepper
Vegetable cooking spray
1 cup fresh bread crumbs

Directions:
Preheat the oven to 400 degrees F. Put the shallots in their skins on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.

Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl.

In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes.  Add the mushrooms to the beans.

Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil.  Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt.  Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly.

Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.

From Food Network Kitchens

Friday, November 20, 2015

Super Easy Hummus!

Ingredients:1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 drops sesame oil, or to taste (optional)

Directions:
Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt and sesame oil in a food processor; steam reserved bean liquid into the mixture as it blends until desired consistency is achieved.

Friday, November 13, 2015

Ants on a Log

This old childhood snack is not just for kids!  Try this healthy snack at any age!

All that you need is celery, peanut butter and raisins:

Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.



Friday, November 6, 2015

How much water should you drink each day?

Water is necessary for carrying nutrients to your cells, flushing bacteria from your system, preventing dehydration, and replacing fluids lost from sweating, but you may not need to drink as much as you thought.  The Harvard Health Letter published new water recommendations challenging the long-standing eight 8-ounce glasses-a-day rule, which they say weren’t based on science, but instead an educated guess on what the body needs to stay hydrated.

Read more here

Friday, October 23, 2015

The Mental Benefits of Probiotics

 Lately, probiotics have become pretty well-known in media health reports as crucial bacteria and yeasts that thrive in, and benefit, your digestive system. Unlike the bad bacteria that can cause colds and other diseases, probiotics are the good guys; the beneficial bacteria that are necessary to maintaining good health.
Probiotics help treat irritable bowel syndrome, infectious diarrhea, (potentially) some skin conditions, as well as aiding oral health. They’re often found in Greek yogurts and can also be ingested in supplement form to help maintain balance in your gut. While plenty of research shows their value in keeping your gut healthy, there hasn't been enough research looking into their overall health benefits. But now scientists are beginning to grasp what those are.
READ MORE HERE

Friday, October 16, 2015

5 Ways to Unwind in 60 seconds!

1.  Stare up at the ceiling and count down from 60
2.  Write down your worries in a notebook and set it aside for tomorrow
3.  Breathe in through your nose and out through your mouth 10 times
4.  Imagine floating on a cloud and what you would see passing by
5.  Slowly tense and relax your muscles from your head to your toes


Read more here

Friday, October 9, 2015

11 Surprising Benefits of Sleep

1.  Improve Memory

Your mind is surprisingly busy while you snooze. During sleep, you can strengthen memories or "practice" skills learned while you were awake (it's a process called consolidation).

"If you are trying to learn something, whether it's physical or mental, you learn it to a certain point with practice," says Dr. Rapoport, who is an associate professor at NYU Langone Medical Center.  "But something happens while you sleep that makes you learn it better."

More benefits of sleep

Friday, October 2, 2015

Superfoods You Need Now!

Though there is no legal or medical definition, superfoods are nutrient powerhouses that pack large doses of antioxidants, polyphenols, vitamins, and minerals. Eating them may reduce the risk of chronic disease, and prolong life, and people who eat more of them are healthier and thinner than those who don't. Read about several foods that are considered super, what health benefits they offer, and how to fit them into your diet.

Read More Here

Friday, September 25, 2015

No Bake Peanut Butter Cereal Bars

INGREDIENTS:





































































































4
cups Cheerios™ Protein Cinnamon Almond cereal 
1
cup honey-roasted peanuts
1
cup peanut butter chips
3/4
cup creamy peanut butter
1/2
cup honey
2
tablespoons butter

  • 1Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal, peanuts and peanut butter chips; set aside.
  • 2In large microwavable bowl, microwave peanut butter, honey and butter uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
  • 3Pour over cereal mixture in bowl; stir until evenly coated. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
  • 4For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.