It’s this Saturday, March 6, starting at 11:00 am. It’s at Christian Center Elementary School in Sioux Falls, and you’re welcome t0 stop by!
Posted under From Today's Show, Uncategorized.
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March 2nd, 2010
January 27th, 2010
Have you heard of Abby Sunderland? This 16 year old set sail January 23rd to circumnavigate the globe by herself. She hopes to complete the journey by June 2010. Read more at Abby Sunderland’s website.
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January 13th, 2010
Do your heart good and launch your own campaign to cut back on sodium. Here are 5 easy ways to cut sodium from your diet:
1. Don’t add it if you can’t taste it. As a rule, I don’t add salt to boiling water for pasta or potatoes. I prefer to add salt to a dish when its impact will be strongest—usually at the end of cooking. A little salt goes a longer way if it’s sprinkled on a food just before serving; you’ll taste it in every bite.
2. Use sea salt. Even if you’re watching your sodium intake, you can enjoy sea salts. While gram for gram sea salts contain as much sodium as table salt, their larger crystals and unique flavors, derived from various sources, may result in your using less salt overall, says Chef Kyle Shadix, M.S., R.D., director at Nutrition + Culinary Consultants in New York City.
3. Use fresh ingredients whenever you can. You’ll save umpteen milligrams of sodium by making your own sauces and soups, and simmering dried beans until soft (rather than opening a can). Yes, it’s a time commitment, but if you’re serious about salt reduction it’s time well spent. Make these staples more convenient by cooking them in big batches and freezing in single-serving portions for later use.
4. Use convenience foods wisely. Opt for frozen (unsauced) vegetables rather than canned—and when you can’t, seek out low- or reduced-sodium varieties. Rinse the foods in a colander before using to get rid of some of the salt. Cut back or eliminate additional salt in a recipe that calls for canned goods. Fresh vs. frozen vegetables: which is healthier? The answer may surprise you.
5. Look for low-sodium products. If you’re really watching your intake, look for “low sodium” on the label: that product can’t have more than 140 milligrams of sodium per 100 grams (about 336 milligrams per cup). The term “reduced sodium”—also called “lower sodium”—is regulated by the FDA and means only that the product contains at least 25 percent less than its original version.
By Michelle Edelbaum
Michelle is the associate editor of interactive for EatingWell Media Group. In between editing and writing, she enjoys sampling the tasty results of the easy, healthy recipes that the EatingWell Test Kitchen cooks are working on.
Posted under Fitness/Health.
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January 5th, 2010
Happy New Year! With a new decade comes options on how we say the year: do you find yourself saying “two thousand and ten” or twenty ten”? A quick survey of the staff revealed mixed results. I am leaning toward “twenty ten” as the simpler, shorter sounding version. It will be easier a few years from now to say twenty thirteen as opposed to two thousand and thirteen. Now I just have to make it a habit!
What do you say?
Posted under From Today's Show.
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December 16th, 2009
Find out more at this link.
Posted under From Today's Show.
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December 1st, 2009
Mix together a large batch of instant oatmeal and scoop up a serving that costs only about a quarter a day. In a large bowl, combine 1 container (18 oz.) quick cooking oats, 1 envelope (3.2 oz.) nonfat dry milk, 1/2 cup firmly packed brown sugar and 1 cup raisins (or any dried fruit you like). Transfer to an airtight container. For breakfast, scoop 1/2 cup oatmeal mix into a bowl and add 1 cup water. Microwave on high about 1 1/2 minutes. Makes about 16 servings.
Posted under Food and Recipes.
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November 6th, 2009
Yet another unusual pumpkin recipe. Let me know if you make it!
Chocolate Cake Mix Pumpkin Cake
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November 3rd, 2009
I ususally stick with the tried and true, so I haven’t yet tried any of the unusual pumpkin recipies I posted a few days ago. However, I really enjoy pumpkin soup. We had some the other night, and I’m glad because of the health benefits. My 1st grader has informed me that pumpkin is a fruit. To find out why it’s so good for you, click here.
Posted under Food and Recipes.
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November 2nd, 2009
I’m not sure what the reason is for Cookie Monster Day, but I’m always ready to celebrate–especially with cookies! Click here for a recipe for monster cookies and make some for your kids (and you) to enjoy after school.
Posted under Food and Recipes, From Today's Show.
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October 28th, 2009
Here are links to some interesting recipes. Let me know if you try any!
Pumpkin Lasagna Pumpkin Sloppy Joes Ginger Streusel Pumpkin Pie
Posted under Food and Recipes, From Today's Show.
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