Smoothies can pack a big nutritional punch but be sure to skip the high fructose juices. Throw a banana (you can keep them in the freezer for weeks) into your blender along with frozen berries, kiwi, apples, grapes or whatever fruit is around. Add regular water, tea, coconut water or other juice and if you’d like fat-free or low-fat yogurt. You can get 4–5 servings of fruit in one glass of yummy shake. Try adding baby greens to your smoothie for a dose of veggies too. Try getting your loved one to sip on a smoothie. It’s easy, cool, refreshing and healthy.
You may have heard of Quinoa, or maybe it’s part of your daily diet!
But do you know why it’s called a “superfood?” Mostly because it’s loaded with protein, fiber and minerals — and for anyone who needs to steer clear of gluten, it doesn’t contain any of that.
Here are some fun facts you might now know:
- Quinoa is a grain crop that is grown for its edible seeds.
- It technically isn’t a cereal grain, but a “seed” that is prepared and eaten similarly to a grain.
- Quinoa was an important crop for the Inca Empire. They referred to it as the “mother of all grains” and believed it to be sacred.
- It has been consumed for thousands of years in South America, although it only became trendy and reached “superfood status” a few years ago.
- Today, Quinoa and products made with it all over the world and there are three main types: white, red and black.
Source: Health Ambition
Click here for a yummy recipe from Jen Reviews that’s a new twist on a spicy dish! Nutrient Dense Spicy Quinoa Recipe
When you get them home, sort but do not clean them until just before you use them. Store the berries uncovered in the refrigerator in the original or a shallow container. When you are ready to use the berries, wash them quickly in cold water. Do not let them soak, lift them gently from the wash water and drain them well before you hull them.
And most importantly…..ENJOY!
Memorial Day and the summer food deliciousness is here!
Check out our 12 months of recipes section for lots of inspiration.
A Poem by Eddie
Pie. It is delicious. And I must eat all of it.
Apple, cherry, pecan….It’s all wonderful.
Here you can see some fun numbers about pie.
And you can be inspired to go eat it
I really love pie!
NOW GO EAT YOUR PIE! 😀
My favorite part of the meal – stuffing! There’s many different ways to make it, but here’s a fun chart to get you started!
Aren’t these charts cool? See more here.
It’s a BIG decision – how are you going to cook your turkey this year?
If you want a delicious brine for the turkey, look no further than Chef Ann’s recipe!
You’ll need only 2 things – salt and time. Here’s why.
Salt naturally draws out moisture in proteins, but over time – the process reverses through the laws of diffusion and your turkey begins to absorb the moisture back in for a deliciously moist main dish. Salt also helps break down the muscle fibers, creating a more tender turkey – so this is a great idea for your larger birds.
You will also need:
- A large space in your refrigerator. Or a lobster pot or large cooler or bringing bag. (I once brined a few turkeys in the bathtub, and my guests were none the wiser.)
- 2 days time
- Salt and other various flavor enhancers – from bay leaves to apple cider, rum, sage, pepper, stock
- Orange peels, dried allspice berries, brown sugar. You can really go flavor crazy, so have fun. You will rinse it away after 8 hours.
Click here for the entire recipe.
Check out this quick guide to figure out how much brine you’ll need.
Click here to see Buzzfeed’s original chart.
Thanksgiving is this week! Time to start preparing that turkey!
If your turkey is frozen check out this chart to know when you should start thawing.
For more details on thawing your turkey, take a look at this guide from Buzzfeed: