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Moldy Veggies – Yucky and Disappointing
Guess what my son found in our refrigerator last week? Moldy celery. It was yucky and disappointing at the same time. We were working together to make chicken noodle soup for supper that night. He was disappointed because he wanted to chop the celery. His brother was disappointed because we ended up using frozen peas instead of the celery.
Time for a Breakfast Recipe Round-up!
My husband and three-year old LOVE breakfast. As soon as they wake up, they head straight to the kitchen. During the work week, we don’t have as many opportunities to sit down as a family with a large breakfast, so we tend to opt for quicker options on those days. On the weekends I favor making recipes that require a few more ingredients and take additional time to prepare, especially if we are entertaining guests.
Where’s the Sugar?
As a dietitian, some people think I don’t eat candy or sweets, but I do! And on Valentine’s Day next week, I’ll enjoy the box of chocolates my husband and kids get me (and I’ll share some too!). Food and eating should be pleasurable so it’s okay to enjoy sugary foods and drinks once in a while. It’s just important to not eat or drink so many sugary foods and drinks that they take the place of healthier ones like fruits, vegetables, and water.
Cranberry Oatmeal Bars
Our February recipe of the month is Cranberry Oatmeal Bars. I have this recipe on my favorites list because of its usefulness. Is this recipe a snack? Yes. Is this recipe a breakfast? Yes. Is this recipe a dessert? Yes! I could probably end this blog here, but since I have found so many uses for this recipe, I have also picked up a few tips along the way. Read on for my tips on making a great batch of Cranberry Oatmeal Bars for any meal or snack.
Enjoying Cooking for One
As a single person cooking for one, my goals are straightforward: eat healthy, maintain weight, take minimal time, and create little waste. Also, enjoy my food as I do love to eat! I travel frequently for work so planning is important. Each weekend I look at my calendar and determine which days I will be home for meals. Then I make a quick trip to the grocery store for fresh food items and any staples I need to replace in the pantry. I keep the menu simple with a rotation of fish, poultry, beef, pork, and soups. Seasonings are used instead of sauces; baking and roasting instead of frying; simple preparation instead of complex recipes. I always prepare enough for two meals – one to eat immediately and one for the fridge or freezer. I grew up knowing you never waste food so I keep an eye on the refrigerator contents to easily see what needs used up before it goes bad. Or, if I’m going to be gone for several days I spend five minutes transferring items to freezer containers or making a mishmash meal. A small bowl of fruit sprinkled with cinnamon or a vegetable omelet are easy solutions. Lastly, I set the table even if it is just for myself.
Pass the Toppings – It’s Chili Time!
Last week Jody showed us how packaged foods are a big source of sodium for most of us and how we can use the Nutrition Facts Label to see how much sodium a food has in it. Another way to stay on top of how much sodium we eat is to cook more at home from fresh ingredients. Canned soup is a staple for many of us. The canned varieties are convenient, but are often high in sodium. As it turns out, homemade soup is usually very easy to make and you can cook it once and eat it for several meals. This week I have done a recipe round-up of my favorite chili recipes on our website. I have to be honest and share that I do not like chili that has a whole bunch of tomato in it. I prefer a little bit of tomato or even none at all, so you will see that reflected in my choices!
