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Smarter T-Day Eats: Go Gold For Your Mashers
I love me some mashed potatoes, especially on Thanksgiving. The problem is that this dish is usually overloaded with tons of butter and cream, which can be a big problem if you're trying to stay healthy. One way I make my mashed potatoes healthier is by using Yukon Gold or Yellow Finn potatoes instead of the old stand-by, Russet potatoes.
great boyfriend...but carrying some "weight"
I am having a huge dilema. I need to give you some background information, before i talk about the problem. Scott and i have been friends for years.Glenn Beck's Bizarre Outburst Against Meatless Mondays and Vegetarians
This goes along with the story that I posted in 4.0 about Meatless Mondays in Baltimore schools Jon Stewart ended an interview with climate-change contrarian and Super Freakonomics co-author Steven Levitt on Monday night by noting, "I've apparently frightened our audience by suggesting that conservation isn't the only way out of any of the problems of the world. I sincerely apologize." He added, "And I do also believe that we should just eat vegetables."Eating Right
I'm going to post this in KG because it has to do with food, even though it's not a recipe.
We all know the food pyramid, and we hear how many grams of this and how many servings of that we're supposed to get each day. I know I don't come close to eating as much of what I should, and I eat more of the things that I shouldn't.
Sauteed Tilapia with Lemon-Herb Glaze
Sautéed Tilapia with Lemon-Herb Glaze
Serves 4
Recipe from: http://www.midwesthomemag.com
This healthy, flavorful, fast treatment makes just about any fish glorious, especially a mild-mannered one like tilapia. Serve with brown rice or whole-wheat pasta and a colorful salad or green vegetable. (And yes, you can eat the lemon slices—they’re not just a pretty garnish.)
*Note: I served the tilapia with zuccini squash and a hearty, 100% whole grain bread loaf.
Healthy Holiday Eating Tips for Thanksgiving!
Written by Gloria Tsang, RDWWW.healthcastle.com
Do you know that the average Thanksgiving dinner has over 2000 calories? It can be a real challenge if you are watching your waistline. The following are some eating tips so that you can still look good and be healthy after the Thanksgiving dinner without having to deprive yourself.
Healthy Lunches At School: A New Lesson
How healthy is the lunch your child is eating at school? It's a big question this fall, with a new report that about one out of every three kids is overweight. But our local schools are working hard to teach kids to eat right.Balsamic Chicken
Ingredients 3 tsp olive oil 1 skinless, boneless chicken breasts cut into bite size pieces ½ large onions, quartered 1 Tbsp balsamic vinegar 3 tsp red wine vinegar 3 tsp dried oregano Directions In a large skillet, heat oil and sauté chicken pieces until no longer pink and juices run clear. Remove and put on plate. Peel onion layers apart and sauté in same skillet over low heat until translucent.Foodies nurture a new generation
By Caryn Rousseau ASSOCIATED PRESS WRITER 10/07/2009 While in Miami on vacation, Nancy Tringali Piho's 2-year-old son grabbed a piece of octopus from the table's ceviche platter. "He just couldn't get enough of it," she said. "All the people in the restaurant were turning around.Grilled Veggie Pasta - a delicious, healthy meal
Don't ask me where I found this recipe, I read it online somewhere and then adapted it from memory.
INGREDIENTS (all measurements are approximate)
2 cloves garlic, minced
1 large shallot, minced
1 large zucchini, ends cut off and cut in half lengthwise
1 large or two small yellow squash, ends cut off and cut in half lengthwise
1/2 large green pepper, sliced
1/2 large red pepper, sliced
1/2 red onion, sliced into thick rings
palmful parsley, chopped
2 tbsp olive oil
1/4 cup white wine
few splashes soy sauce
1/2 cup chicken or veggie broth (I used my own homemade veggie broth but any broth is fine)
Cooked spaghetti or linguine (we used wheat pasta because we are dieting)
salt and pepper
PREPARATION
Grill the zucchini, yellow squash, peppers and onion until soft but not mushy. We used our Foreman grill because it's cold outside
When the veggies are done, cut them into bite-sized pieces.
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