Easy Frozen Yogurt

Frozen yogurt is so easy to make and tastes, I think even bet­ter then the over­priced store bought ver­sion. You only need a few ingre­di­ents and an ice cream machine. Ingre­di­ents: 3 cups yogurt 1 cup sug­ar 1 tsp vanil­la extract Direc­tions: In a bowl, mix togeth­er the yogurt, sug­ar and vanil­la extract. Cov­er with plas­tic wrap and refrig­er­ate for at least one hour. Then freeze in...
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Discover the Grilled Vegetable

Think out­side the box this 4th of July and instead of hav­ing the same olé’ coleslaw or pota­to sal­ad, exper­i­ment with your favorite veg­eta­bles.  Grilling brings out the nat­ur­al sug­ars of veg­eta­bles which caus­es them to caramelize and add a sweet and smoky fla­vor. Which veg­eta­bles are great for the grill? The pos­si­bil­i­ties are end­less.  I’m list­ing a few of my...
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Harvard’s Healthy Eating Plate

Do you feel bom­bard­ed with nutri­tion infor­ma­tion and con­fused on what to eat?  You’re not alone. The USDA con­duct­ed some con­sumer research and dis­cov­ered that peo­ple want a more sim­pli­fied mes­sage but more infor­ma­tion. Although the USDA came up with MyPlate ear­li­er this year,  nutri­tion experts at Har­vard devel­oped their own Healthy Eat­ing Plate, to help...
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Revamp Your Diet Using Your Plate

The USDA has come up with a clever tool to help you improve your food choic­es and reduce your por­tion sizes.   The tool is, some­thing you use every day,  your plate.   What makes this method so bril­liant is that all you need is right in front of you.  The less com­pli­cat­ed it is the eas­i­er to it is to main­tain long-term.  Here is how it’s done:...
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