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I have always loved traditional cranberries. None of that canned stuff will do for me! Recently I modified my cranberry recipe to add additional flavor and health benefits of kombucha. Ingredients (6 – 8 servings) * One 12oz package organic … Continue reading
When migrating to a low carb lifestyle, you need some helpers to make the transition a bit easier. As you leave breads, rice and pasta behind, the family might think you have lost your mind.
But today there are some handy options to support the switch. Continue reading
Posted in Low Carb Living
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My family is usually skeptical when I create a recipe on the fly. Of course they also tend to tell me to make it again once they taste the dish. Tonight was no exception. I had some spicy Chorizo sausage … Continue reading
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It’s only been about a month but I have a hot and heavy love affair that has become a bit of an obsession – Oh and my husband is fine with it! Of course it’s not another man, it’s real, … Continue reading
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Last weekend I was trying my hand at Greek yogurt. I ended up with a yogurt that, once strained, was more like cream cheese in taste. Nice but not what I was expecting. But the benefit was that I … Continue reading
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As you may have noticed from the post dates, I haven’t posted in awhile. I spent the summer not blogging, and now I’m going to do my best to post everyday. I was trying to think of a topic for … Continue reading
I just came across an article with an overview of the White House Obesity Report. Read the Article Here Although I agree with the author(Marion Nestle, a professor at NYU) that there are too many recommendations, I was pleasantly surprised by the overall quality of the report.
Rachael Ray Gets Grouchy At Congress Over School Lunch
Rachael Ray-cookbook author and Food Network icon-appealed to Congress to help fund improved school lunches.
I find it amazing that we have, as a culture, become so divorced from our food that the government needs to be consulted if we want fresh foods in schools. I am, however, well pleased that celebrity chefs such as Rachael Ray and Jaime Oliver have started devoting their energies pushing a better food philosophy, and to changing foodservice in schools specifically.
