Have you noticed that it gets a little bit harder to lose weight, or keep those extra pounds from creeping on as you get older? And while it’s true for everyone, women have the hardest time of all. While we’re quick to blame it on the holidays or our thyroid, the truth is, middle age weight gain happens to most of us, and it usually happens for five main reasons. Continue Reading..
You have to know it’s springtime when you start to see rhubarb in the produce department. It’s one of the first vegetables (yes, technically) harvested in the spring, and if you live in the northern hemisphere, you should be seeing it right about now. Blink, and the really good stuff will be gone, so get your fill now.
Because rhubarb is mouth-puckeringly tart – kind of like spring’s version of cranberries, it’s usually paired with really sweet, ripe fruits, and sweetened quite a bit. I love it in jams, and I also pair it with wild blueberries to make Bluebarb Cheesecake Ice Cream. Continue Reading..
Today’s recipe is brought to you by the wonderful folks over at the Cranberry Institute. I’ve been a Cranberry Bog Blogger for the past year, which means that every now and then I get a package of goodies in the mail from the Cranberry Institute, along with some interesting new research about cranberries, and a new recipe to try and share with all of you. I’ll just say it. I’m a sucker for a surprise package of food. Usually I try to put my own twist on the recipe – like my Cranberry Chicken Salad Lettuce Rollup Sandwiches or my Cranberry Asian BBQ Pulled Chicken Sandwiches, but the latest recipe suggestion from the Cranberry Institute sounded pretty darn tasty just as it was, so I went with it. Continue Reading..
Hey – do remember Seven Seas Green Goddess Dressing from back in the 70s? Or were you not born yet? Sorry – I was just realizing how old I am. Any hoo… It was a creamy-tangy-herby salad dressing that was probably full of things you can’t pronounce, but oh my, was it delicious. I loved about half a bottle of it poured over my iceberg lettuce, tomato and cucumber salad. Thinking back, that image is so un-goddess like.
Since my herb garden is growing like crazy, I decided to create my own version of a Green Goddess dressing. This time I’m serving it with lots of colorful fresh vegetables, and tossing in some chunks of buttery avocado. It’s a snack that’s sure to feed my inner goddess. Continue Reading..
Have you had enough of the winter root vegetables yet? Don’t get me wrong, there’s nothing wrong with them. In October. But by April, I’m SO over parsnips and potatoes, and I’m craving something fresh, green, and with a much shorter shelf life. Thank heavens it’s asparagus season! I’m seeing those lovely pencil thin asparagus all over the place, and while I do realize you can get asparagus most of the year, there’s just nothing like spring asparagus. So tender, thin and crisp, they’re just screaming to be used in a fresh salad.
Since it will be a while before really good tomatoes make their appearance, cherry or grape tomatoes are just perfect for this salad. And make sure you use fresh lemons for the vinaigrette. Such simple, clean flavors here. Continue Reading..
Oh my how time flies. Easter’s just around the corner, even though it seems like Christmas was just last week. Here’s what’s to love about Easter: it means spring is finally here (usually); tiny girls in Easter bonnets and spring dresses; Easter egg hunts; coloring Easter eggs; filling up Easter baskets with lots of fun finds from the dollar store; that crazy-scary Easter bunny at the mall; and my favorite thing — DEVILED EGGS! I totally adore deviled eggs, and could eat a dozen within just a few days. So why oh why do I only make them for Easter? That has to change, because they’re such a great snack idea. Or add some veggies and crackers and call it lunch. Or breakfast for that matter. If you’re worried about eggs and cholesterol, don’t be. Eggs are actually very low in saturated fat, and they’re a good source of protein and lots of vitamins and minerals. Yes, the yolk is high in cholesterol, but for most people, the cholesterol you eat won’ raise your blood cholesterol. Even if you have high cholesterol, most people are OK with a few egg yolks each week. Continue Reading..
Spring is all about new, fresh starts. Mostly because half the world has been buried in cold and snow and hiding under layers. This year in particular, it’s been lots and lots of layers. Now, the reality that it’s time to start shedding sets in, and thoughts automatically turn to healthier eating and getting back in shape. The word detox is thrown around quite often, but detoxing, or purging the bad stuff so you can take in more of the good stuff isn’t as easy as just drinking some green juice.
Clean eating definitely helps get rid of lots of the bad stuff you may have been taking in all winter, and so does some good, regular exercise. For me though, detoxing my mind is always the hardest part. I get way too caught up in the troubles of the day, or week and thinking about tomorrow and where I want to be instead of where I am today. As a result, I forget to just live and notice and be grateful for the wonderful parts of today. When I work harder on it, I feel so much better. Cleaner almost. Continue Reading..
I planted a lemon tree! Actually the nursery that I bought it from planted it, but that’s a minor detail. The fact is – I have a lemon tree, and more importantly, I FINALLY live in a place that lemon trees can grow. Outside. All year long. Hooray for me and also for everyone who has listened to me complain about the weather, how cold I am, how I have to wear those fingerless gloves when I type, etc, etc, etc. No more of that for me! Continue Reading..
Don’t eat it all!! I need the leftovers for tomorrow’s dinner! If I could have a dollar for every time I said that to my family over the years, I’d be one rich mama. You see, even though I enjoy cooking, the thing I enjoy even more is a 2 for 1 dinner. Not to be confused with run of the mill old leftovers, two for ones (or twofers) are pure culinary timesaving genius. You know, it’s like when you roast a whole chicken, to serve with mashed potatoes and vegetables, and then repurpose the leftovers for something completely different like fajitas, the next night. Twofers are like a gift from the dinner gods. There’s just nothing better than knowing dinner is mostly made when it’s just first thing in the morning. Continue Reading..
I was invited to review Slim By Design by the publisher, and I received a free copy of the book. I was not compensated for my time, but this post does include an affiliate link, and I will receive a small commission if you purchase the book through Amazon. As always, all opinions are my own.
Brian Wansink PhD, is the Director of Cornell’s Food and Brand Lab, and he has the coolest job in the world. Wansink and his team of researchers get to travel the world and go into peoples’ homes, workplaces, and basically anywhere food is served, and they watch what, when, and where and how people eat. They analyze what they see, how much people spend at restaurants, what’s in their grocery carts, and then, they make suggestions to change the eating environment to help individuals make better choices.
I love that, because as a registered dietitian nutritionist, we focus a lot on why people eat, and what they eat, and sometimes usually that’s a challenge. Most people have a really hard time tackling the whys- too touchy-feely and emotional. And let’s not even start on the Eat-This –Not-That part of nutrition. I guess that’s why RDs have the Food Police reputation. Continue Reading..
Time for Restaurant Trivia. Does anyone out there remember The Magic Pan? It was an ‘80s icon chain restaurant located in pretty much every mall in America and they specialized in crepes. I honestly have no idea if they only served crepes, or if they had other things on their menu, because loved The Magic Pan for one dish, and one dish only – The Chicken Divan Crepes. I remember eating there pretty often, but I never remember eating anything but that one dish, which was always preceded by their Mandarin Orange Almond Salad. I know, my taste buds were oh so refined in the ‘80s. Continue Reading..
By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation, and I am eligible to win prizes associated with the contest. I was not compensated for my time. All opinions are my own.
I love it when I find a new way to use a familiar thing. Like adding a marshmallow to the brown sugar bag to keep it soft. Or using vinegar to remove mineral deposits from the shower glass. Or using toothpaste to get your diamond rings to sparkle when you’re on vacation and they’re caked up with sunscreen. LOVE it when I see something in a whole new way – it makes me feel so creative
This month, the USA Rice Federation challenged members of the Recipe ReDux to Think Rice for National Nutrition Month – so I decided to try to look at this familiar favorite in a whole new way, and I gotta tell you – I’m feeling kind of creative right now! Continue Reading..