Sunday, March 4, 2012

Rainbow Cupcakes


These aren't exactly healthy, however....it's everything in moderation and we need a little fun! I made these for work as I was responisble for our March monthy meeting. We usually celebrate birthdays for the month at our office's monthly meeting however no one in our office has a birthday in March, therefore, I decided to be festive!

 
I used 2 boxes of premade vanilla cake mixes to cut down on time, as I didn't know what to expect having never made these before. For the coloring I followed this guide:

RAINBOW COLOR DROPS OF FOOD COLORING
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops
however I added 3 extra drops to the blue, yellow, and green and 4 extra drops to the red. 

Next I put a little less than 1Tbs of each color, starting with purple, then blue, green, yellow, orange and red. Make sure to gently push each color to the edge of the cupcake liner. This is the part that takes the most time!

Then bake the cupcakes, following the directions of your cupcake recipe.


I love using Williams-Sonoma's cream cheese frosting recipe, however today I used a premade frosting which I regret. The cupcakes were too sweet when I tried them.

I added gold sugar sprinkles on the top.



Enjoy!

Sunday, January 22, 2012

Apple Salad

This salad is fast, easy, and yummy!

I made it this afternoon to go with lunch for the guys working in the garage and they loved it!  Came in and asked me how I made it.  I served it with hot dogs.  A nice healthy alternative to chips or fries!

1.  wash your apples (I used 2)
2.  Cut and core apples
















3. Chop apples into bite-size pieces
















4.  Add:
  • pine nuts (walnuts would work great too!) I just added a handful
  • feta cheese crumbles (again, just a hanful)
  • about 1 tsp vinegar (I used apple cider vinegar)
  • drizzle a little olive oil
  • salt and peper to taste (doesn't need a lot!)















5.  Mix, serve, & enjoy!

Thursday, January 12, 2012

Jump on the Exercise Train



Types of Exercise:
Anaerobic
Your body utilizes the muscle’s oxygen storage for energy.  Once your muscle runs out of oxygen you will reach your muscle’s failure point where no matter how hard you try to utilize that muscle it will not contract.  This type of exercise is often referred to as strength training.  Strength or resistance training can be done with weights, bands, and your own body weight.
Aerobic
Your body utilizes the oxygen you are breathing in with this type of exercise and this form of training involves the use of your heart to get that oxygen into your bloodstream; as a result this type of training is also called cardiovascular training. 
Flexibility
This is commonly referred to as stretching.  Stretching should always be done after your workout and helps with increasing and maintaining your range of motion at your joints.

·        Workout Frequency
o       Start with what you can
o       Build up to 5-6 days/week
·        Workout Duration
o       30 mins for weight maintenance
o       1 hr for weight loss
·        Workout Intensity
o       Always start at a light intensity and work your way up
o       Start with a weight where you can perform 15 – 20 repetitions and at least 2 sets
·        Sets and Reps
o       Rep = short for repetition, is any motion or exercise that is done repeatedly
o       Set = a grouping of repetitions
o       Start with 15-20 reps and 2-3 sets
§         Increase the weight when that is easy for you.  When you increase Weight or your resistance you will have to decrease your reps to about 8-10 and increase your sets to 3 – 4
§         As these get easy, the next step is to increase your reps to 12 – 15 and decrease your sets to 2-3
§         Once that is easy you will end up were you started, 15 – 20 reps and 2 sets.
·        Breathing
o       Always make sure you breathe! 
o       We have a tendency to hold our breath during exercise, especially resistance exercises.
o       The ultimate goal with breathing is to exhale during the contraction of the muscle (breathing out when we push) and inhale during the what is called the muscle’s eccentric phase, which is the opposite movement of contraction. 
·        Form
o       Watch yourself!  When we concentrate on the muscles that are being used we get much more out of the exercise. 
o       Always move in a slow and controlled movement, never fast, quick or jolt-like.
o       When in the eccentric phase of exercise we still want to concentrate and control the movement.  There are small stabilizing muscles along those larger muscles we are targeting that need to be worked as well. 
o       Always keep your stomach tight! Imagine your belly button is being pulled in towards your spine.  This will act as stabilization for your lower back as well as give you an abdominal workout all of the time!
o       Hold your stretches for 30 – 60 seconds and hold the stretch!  No bouncing!
·        Safety
o       Always get clearance from your doctor before starting an exercise program!
o       Start with a 5 minute warm up at a lower intensity
o       Wear tennis shoes and never exercise in sandals
o       Make sure you are wearing the proper work out or exercise attire for the type of exercise performed. 
o       Always incorporate a 5 minute cool down at a lower intensity
o       If you feel heart palpitations stop the exercise immediately and contact your physician
o       Stop immediately in feeling any pain or discomfort
o       Those who have had surgery should not begin any intense exercise for 6-8 weeks post-op and always a good idea to get your doctor’s or surgeons ok before beginning an exercise program
o       Always stretch after your workout
·        Resources
o       www.workoutz.com
o       www.visiblebody.com
o       Journal of Sports Science and Medicine  www.jssm.org
o       www.flexonline.com
o       American Alliance for Health, Physical Education, Recreation, and Dance www.aahperd.org

Saturday, April 16, 2011

A Candy-Less Easter?

Easter Egg Fillers
  • Trail mix
  • Popcorn
  • Pretzels

Candy Free Easter Basket Ideas
  • Movies
  • Sidewalk chalk
  • Coloring books
  • Crayons and/or markers
  • Frisbees
  • Ball for playground
  • Bubbles and wand
  • Sand toys for the beach
  • Bath toys
  • Books
  • Arts & crafts supplies: construction paper, glue, glitter
  • Seed packets with some pots
  • Travel games
  • Bird feeder kits with bird seed
  • Deck of cards
  • Jump ropes
  • Action figures
  • Hair accessories and jewelry

….OR make a theme basket
Summer is just around the corner so think of activities your children like to do during the summer time and fill their basket with items for those activities! 
  • Do they like to go camping? (flashlight, bug jar, compass, bandana)
  • Baseball Season (tickets to a baseball game, team t-shirt, baseball, glove, hat)
  • Maybe they play a specific sport (tennis, soccer, football, baseball, basketball)
  • Beach Day (bathing suit, beach toys, sunscreen, sunglasses, towel, beach bag, flip flops) 
  • Gardening (mini pots, seeds, gardening tools, watering can)

You can still make Easter a fun holiday by promoting activity rather than giving them enough candy to get them to their next Halloween! 

Be creative & Enjoy!

Thursday, March 24, 2011

How to Cook an Artichoke

So you finally brought the awkward looking vegetable home and now have no clue what to do with it!  That’s very understandable; looks alone deter the majority of consumers.  I had the pleasure of being taught by my grandmother how to cook this yummy vegetable in a very healthy way.  Once they are ready you won’t need some fattening mixture of butter or mayonnaise to make it taste good and you’ll probably want a whole artichoke for yourself!  One thing I’ve noticed about how my Grandmother cooks is that she doesn’t waste anything.  Starting with that mentality, the first step would be to cut the stem off the artichoke so it sits level.  Don’t throw the stem away! Rather finely chop it and mix it with some garlic and extra virgin olive oil and set aside.  Be sure to cut the tips off of every leaf on the artichoke because they have thorns.  Continue cutting till you get to the center where you will find, what my Grandmother calls, the purple pokey stuff.  All of this should be carved out!  Once this is done you are ready for the stem mixture.  Put a little bit of the mixture in every leaf and then the remainder in the center of the artichoke.  Put the artichoke in a pan with a little layer of water at the bottom.  Then generously pour extra virgin olive oil over the artichoke and steam.  Steaming will take a long time!  If you have a pressure cooker the cooking time will go by much faster.  You know the artichoke is ready when you can easily pull a leaf off. 
Enjoy!

Flavor & Food Combinations


Meat, Poultry, & Fish
Lamb
curry powder, garlic, rosemary, mint
Pork
garlic, onion, sage, pepper, oregano
Veal
bay leaf, curry powder, ginger, marjoram, oregano
Chicken
ginger, marjoram, oregano, paprika, rosemary, sage, tarragon, thyme
Fish
curry powder, dill, dry mustard, marjoram, paprika, pepper
Beef
bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme






Vegetables
Carrots:
cinnamon, cloves, dill, ginger, marjoram, nutmeg, rosemary, sage
Corn:
cumin, curry powder, onion, paprika, parsley
Green Beans:
dill, curry powder, marjoram, oregano, tarragon, thyme
Greens:
onion, pepper
Potatoes:
dill, garlic, onion, paprika, parsley, sage
Summer Squash:
cloves, curry powder, marjoram, nutmeg, rosemary, sage
Winter Squash:
cinnamon, ginger, nutmeg, onion
Tomatoes:
basil, bay leaf, dill, marjoram, onion, oregano, parsley, pepper





Flavors associated with different cultures

Italian
Oregano
Mexican
Cilantro
Chinese
Ginger
French
Marjoram


More Information
American Spice Trade Association, www.astaspice.org
SpiceAdvice, www.spiceadvice.com
Penzeys Spices, www.penzeys.com
McCormick, www.mccormick.com

Tuesday, March 22, 2011

Herbs & Spices

Harvesting
·         Best time to harvest herbs is in the morning, after the dew has evaporated, before the sun warms their leaves
·         Handle gently!  Be sure to not bruise or injure the leaves & stems
o        distinctive oils that give herbs their aromas & flavors are volatile & can be destroyed if injured
·         Select just enough herbs to be used, dried or frozen, the same day
o        The flavor and aroma of herbs deteriorates quickly after picking
·         Herbs should look healthy, fresh and clean, without any type of discoloring
Storing
·         Store fresh herbs for only a few hours
o        keep in refrigerator in a perforated plastic bag
o        When ready to use, wash the herbs gently under cool, but not cold water and pat dry between paper towels.
·         Store dry herbs in tightly covered containers, in a dark place, & away from heat & moisture
·         Keep ground spices for no longer than 1 year & whole spices no longer than 2 years
·         Label container with purchase or storage date
Freezing
·         Easy way to store them for longer periods of time
·         Clean the herbs delicately, blot them dry, and remove leaves from the stalks
·         Pack whole or chopped herbs in freezer safe bags or airtight containers
·         Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, just remove what you need from the tray and add to the pot.
Cooking
·         Dried herbs are more concentrated than fresh & powdered herbs are more concentrated than crumbled.
o         Each herb is slightly different but a starting formula is: 1/4 teaspoon powdered herbs is equaled to 3/4 to 1 teaspoon crumbled or the equivalent of 2 to 4 teaspoons fresh.
·         Start with small amounts, you can always add more!
·         Usually extended cooking times reduces the flavoring of herbs
o        Add fresh herbs to soups or stews about 45 minutes before completing the cooking time.
o        For refrigerated foods such as dips, cheese, vegetables and dressings, fresh herbs should be added several hours or overnight before using. Note: Fresh Basil is an exception. If you add it to salad dressing overnight or longer, it becomes bitter.