Sunday, May 30, 2010

Dietitian With Cerebral Palsy Gets Service Dog

Valerie Zehl,  from The Press & Sun-Bulletin writes, it's not as though Anthony Sepe, of Binghamton, never had a dog before.

When he was a boy, Princess was the family's pet -- a sweet, obedient, black-and-white mixed breed still wistfully remembered by Anthony and his mother, Mary.

Then there was Jack, a Belgian Malinois -- a police dog -- who was tan in color and took his responsibility of looking out for his family most seriously.

They were great dogs, but Anthony, 49, never felt about them the way he does about the two-year-old black Lab named Phineas.

He never bought super-plush beds for Princess or Jack, but Phineas has one.

"He deserves a soft bed, because he'll be working hard all day," Anthony explains.


Valerie Zehl/Staff Photo

Anthony Sepe has been preparing for the arrival of a special dog into his life.  Phineas, a 2-year old black lab, has been specially trained to help Anthony.


The spunky young dog isn't even in the Sepes' home yet, but Anthony has been dutifully making check marks and noting the dates on which he purchased essential equipment. And he never read books in preparation for bringing other dogs into his home, but this time he's been studying two volumes for months.

Phineas is no ordinary dog. He will fill a need few other dogs can. He's trained to be a service dog and Anthony, who was born with cerebral palsy that's been worsening over the years, needs his assistance.

Not that the disease has slowed Anthony down much. He holds several college degrees and writes and publishes his own books, with a cookbook of recipes from dieticians like himself due out later this year.

But falls have become a problem for Anthony, and Phineas has been trained to stay still so he can support Anthony's weight as he rights himself into a standing position. Bending down is excruciating, so Phineas has been also trained to retrieve dropped objects as small as a pencil and bring in the morning newspaper.

Phineas has been instructed virtually since birth, when a volunteer family took him into their "puppy home" for two years. There he learned the sit-and-stay stuff while the family and representatives of the Canine Partners for Life service dog program watched the dog's behavior and personality closely. That foster family took the puppy wherever they went, to socialize and acclimate him to all sorts of situations.

Then Phineas wagged a happy goodbye and went into his next temporary home, along with other young pups in the next stage of their hoped-for destinies. At the Cochranville, Pennsylvania, facility, the dogs received intensive training to guide their future reactions and performance in helping their designated people.

Individual strengths in the dogs determine which person and which situation would best suit them.

Phineas was matched with Anthony, and it was mutual joy at first sight when the Sepes traveled to see him in March.

Phineas even chose Mary out of a half-dozen women sitting on a bench, laying his head into her lap.

The Sepes will make a return trip on June 18. They'll stay three weeks and this time it won't only be Phineas receiving intensive training. Anthony will be a student, too, understanding how best to interact with his new housemate.

Housing and training Phineas -- and teaching Anthony -- costs far more than the group requires from each human partner. Anthony has already paid the initial costs involved, and Applebee's will host a second set of fundraisers for him to offset the costs of travel, hotel and meal expenses for the upcoming trip.

It will be well worth the time and 12-hour roundtrip drive, because at the end of it, Phineas will be in his new home.

Source: Valerie Zehl, Neighbors columnist can be contacted at



If you go
  • From 11 a.m. until closing on June 2, Applebee's Restaurants at 3701 Vestal Parkway, Vestal, and 842 Upper Front St., Binghamton, will donate 10 percent of guests' checks toward Canine Partners for Life and Anthony Sepe.


  • Log on to learn more about the group, and                              email or visit to learn more about Anthony

Saturday, May 29, 2010

Don’t Raid Social Security To Pay Down The Federal Debt

1223845413t9Pf22 There is no time to waste.  At this very moment, pressure is the highest it has been to solve the country’s debt crisis by tackling our entitlement programs… and making some very unpopular, very unfair spending decision under the guise of “fiscal responsibility.”

The National Committee to Preserve Social Security and Medicare has fought hard –and won—against recent legislative proposals for entitlement commissions.  We strongly believe in “regular order” that keeps accountability for critical spending decisions on the shoulders of the legislative body –not a handful of appointees.

But with a commission created by Executive Order firmly in place, we urgently need everyone in the battle – to protect future benefits,which will also allow seniors to have enough money to eat.

And we’re in for a very tough battle, because … the call for entitlement spending cuts is now louder than ever, fueled by the highest federal debt in our nation’s history.  But here’s the fact that keeps getting pushed under the rug:  President Bush’s tax breaks for the wealthy—not Social Security and Medicare – jumpstarted the historic deficits that have since mushroomed in the wake of federal bailouts and economic recovery efforts.

And that is why one of our National Committee’s top priorities at the moment is to remind our fiscal commission leaders that retired Americans know the real score and will fight for what’s right.  While some say and think  there is not enough caring about preserving Social Security for future beneficiaries… that’s just not true.  After all, who would preserving these programs be for?

The National committee is the watchdog on guard to protect benefits for today’s retirees – your Social Security COLA, for example… but, millions of grassroots members and supporters also know how critically important Social Security and Medicare will be for our children and grandchildren.  Keeping this in mind, many Baby Boomers are approaching retirement with Social Security as their major –if not only –source of income.

For this reason amid others, that’s why many have rallied together to defeat harmful plans—including Social Security privatization –that threaten future benefits. 

The fiscal commission can not think for even one moment that retired Americans don’t care if they continue to raid the Social Security and Medicare “piggy bank” to pay down the federal debt!  If we don’t make ourselves heard and often throughout this process, there is no telling how deeply Social Security and Medicare might be impacted.

The President’s 18-member commission is tasked with slashing the current deficit down to 3 percent of the gross domestic product (GDP) over the next five years.  Today it is more than triple that size, at 10.6%. That’s a lot of slashing left to do.

And while the National Committee supports this effort to return fiscal sanity to Washington, cutting Social Security is not the answer.  Social Security is not to blame.  Social Security is not to blame for the nation’s fiscal problems.  Indeed, its Trust Fund surplus has been used for years to help hide the true size of federal deficits!  Meanwhile, the fiscal commission’s recommendations for Social Security and Medicare spending are in development and due before Congress by December.

At this time of unprecedented federal debt, difficult decisions must and will be made.  And with growing numbers of Americans relying on these programs just to afford basic needs, it is up to every one of us to make sure that cutting Social Security and Medicare isn’t one of them.  Therefore, we don’t want a raid on Social Security to pay down the Federal Debt!!

Friday, May 28, 2010

Kraft launches biggest mayo marketing push in years

1257956515nE0W7v According to Aimee Picchi on wallet pop, Kraft Foods isn't holding back when it comes to its new line of mayonnaise. The food giant kicked off a multi-million dollar marketing campaign for its Sandwich Shop Mayo brand during one of the most expensive commercial spots on TV, which was during the finale of American Idol.

While the new products, which include four flavors of mayonnaise ranging from reduced fat chipotle to garlic & herb, have been in some stores since April, Wednesday's finale of American Idol may have been the first time many consumers had heard of the new spreads. Kraft says the campaign will cost several million dollars and represents its biggest push for mayo products in several years.

The new commercials feature the judges of HGTV's popular cable show Design Star, who take the stage in a mock makeover-show format (to see the ads, click here.) In Wednesday's debut commercial, judge Vern Yip tells a beige-clad couple that they can break out of their dull sandwich habits by adding Kraft Sandwich Shop Mayo in Chipotle to their pantry.

The campaign will also include two other TV spots featuring Design Star judges Candice Olson and Genevieve Gorder. The three-minute spots, as well as 15-second spots that work as teasers for the longer commercials, will run in June. The Mayo line will also be touted in two-page ads in Real Simple, Oprah and other publications this summer.
The ads take a tongue-in-cheek approach to the "serious" issue of making over a sandwich. In a behind-the-scenes video, one woman admits she contacted a designer because she wanted to "break the cycle" of bologna on white bread ("I was lying to myself," she says. "We were living a stale life." In a jab to a Kraft rival, she says that Hellman's "lied" to her by telling her it was the only mayonnaise to eat.)

But was the American Idol airtime worth the cost? While buying ad time on American Idol will get the new line of mayos in front of millions of eyeballs, it wasn't as many as in previous years. The finale was watched by 24.2 million viewers, representing a 16% decline from last year's 28.8 million viewers. Nevertheless, the finale remains one of the few TV programs viewers scheduled their lives around, which was one of Kraft's goals in picking a venue in which to debut the campaign.

Whether consumers will be able to differentiate between Kraft's Miracle Whip, which many people think of when they hear "mayonnaise," and the new Mayo line is another question. Amy Monroe, brand manager for Kraft Mayo, said in an email that the company is targeting women between 35-to-54 years old with the new products, while Miracle Whip's marketing goes after younger adults between 18-to-35 years old.

"We think there's plenty of room for consumers to enjoy our new flavored Mayo products and Miracle Whip," Monroe wrote. For the Mayo line, Kraft is appealing to consumers who "are open to new ideas and choices in every aspect of their lives. And the fact that 3 of our 4 new Mayos are half the fat and calories of regular Mayo also help fit into her lifestyle." To help spice things up, the company is offering two free samples of the mayo to consumers who register on the Kraft site.

Given the humor and wit of the Mayo ads, Kraft's biggest problem may be losing Miracle Whip fans to the new Mayo line.


Wednesday, May 26, 2010

Stuffed Cupcakes? What Do You Think?

1222697123WQ3TtY    1263844221R4hLgl   

Oprah Winfrey highlights these.  Apparently, all one needs is a “stuffed cupcake,” which might fill the void; yet, are they healthy for you?  Stuffed Cupcakes™ is an original flavor-filled cupcake stuffed with rich crème, decadent chocolate or fruit and topped with icing founded by Maureen and Keith Jaret of Nutley, NJ. Hear ye!  Hear ye!  Be good to your craving with a dozen Stuffed Cupcakes™. Call  (973) 667-7778.

Chocolate mousse-stuffed cupcake topped with chocolate icing and sprinkles.


                            Stuffed Cupcakes™ from Nutley, NJ

Since 2005 when the first Stuffed Cupcakes™ left the Nutley, NJ oven, neighborhood noses have been fixated on the scent of something new. Maureen and Keith Jaret are happy to share these delectable treats with customers nationwide.

So wherever you are and whenever your tummy rumbles for original flavor-filled cupcakes, be good to your craving. Call (973) 667-7778


What are your thoughts on this?

Tuesday, May 25, 2010

Monday, May 24, 2010

Mississippi Inaugurates New Culinary Trail

By Hanna Raskin



Photo Source: Seriouseats, Flickr

Mississippians have always known where to pick the plumpest blackberries and dine on the freshest catfish, but officials say a pair of new itineraries will help visitors find the state's choicest edible experiences.

Mississippi this month added culinary and agritourism trails to its tourism web site, showcasing nearly 200 restaurants, farmers markets, farms and fruit stands across the state. According to Sandy Bynum, bureau manager for Mississippi's tourism division, the project was designed partly in response to the current field-to-table craze.   "It's nouveau for some places, but we've always been close to our farms," Bynum says. "We've done this for years. But the trails are a good way for people to partake of our bounty."

The culinary trail, which weaves historical information with restaurant recommendations culled from local economic development offices, makes the expected stops at institutions like Lusco's in Greenwood and The Blue and White Restaurant in Tunica. But the trail also detours to lesser-known destinations, including Lee Hong Grocery in Louise. One of the last remaining businesses in a Delta town that tried to lure Chinese-born workers to its cotton fields after slavery was abolished, Lee Hong "is famous around these parts for its mouth-watering Hoover sauce."

The guide also points culinary tourists to Chicken Supreme in Ripley, a pork skin and cracklings factory in Carthage and a Pass Christian pub that serves oyster "nachos" topped with jalapenos, bacon and cheddar cheese.

Bynum describes the trail, which she calls a "museum without walls", as a way to prod tourists off the interstates and into Mississippi's smaller communities.
So has Bynum made all 80 stops on the culinary trail? "Well, no, I've not," she admits. "But if you looked at me you could tell I've been to a lot of them." 

Source: Slash Food

Sunday, May 23, 2010

Follower Sunday: Thank You Readership! Pineapple Pork Sauté Recipe


Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is a feast of tastes from  Make it in Minutes, featuring Winning Points Weight Watcher’s easy recipes.


There is an array of tasty low-fat bottled sauces now available in most supermarkets (often in the Asian section.)  In this particular recipe, you can substitute a teriyaki sauce for the sweet and sour variety, however, I'd suggest that you omit the salt, if you do.


  1. 1 Cup quick cooking brown rice
  2. 3/4 pound pork tenderloin thinly sliced against the grain
  3. 3/4 tsp. salt
  4. 1/2 tsp. coarsely ground black pepper
  5. 1 tsp. olive oil
  6. 3 scallions sliced on the diagonal, into 2” pieces
  7. 1 small apple peeled, cored and chopped
  8. 1 red bell pepper, seeded and chopped
  9. 1 garlic clove, chopped
  10. 1/4 tsp. crushed red pepper
  11. 1 8oz. can of pineapple chunks in juice, drained
  12. 1/2 cup Chinese-style sweet and sour sauce


  • Cook the rice according to package directions
  • Sprinkle the pork with the salt and pepper.  Spray a large nonstick skillet with nonstick spray and set over medium –high heat.  Arrange the pork in the skillet in a single layer cooking in batches, in necessary.  Sauté until browned and cooked through.  1-2 minutes on each side.  Transfer the pork to a plate.
  • Add the oil to the skillet.  Stir in the scallions, apple, bell pepper, garlic, and crushed red pepper.  Sauté until tender, about 5 minutes. Stir in the pineapple, sauce, and reserved  pork; bring to a boil.  Serve with rice.

S u g g e s t i o n:

Serve with steamed greens, such as spinach and drained, mandarin orange slices.

Nutrition Information per Serving:

Calories 407; Total fat 6g; Sat fat 1g; Cholesterol 67mg; Sodium 784mg;Total Carbohydrate 58g; Protein 31g; POINTS: 8

Source: Make it in Minutes Copyright 2001 Weight Watchers

Saturday, May 22, 2010

Hamburger Lover? Here’s Your Tips!!!!


Photo Source: Getty Images

Backyard burgers. What could be more American? What could be a bigger crowd pleaser? What could be easier?
While we don't need convincing that a juicy cheeseburger would instantly have them belting out "The Star-Spangled Banner" in the streets of Paris, we do have a beef with anyone who thinks crafting a classic burger is as easy as slapping down ground meat on a grill.
We've had too many dried-out discs of near-jerky to think that. Luckily, Jeff Weinstein, founder and owner of The Counter burger restaurants is here to save us from ever again eating a hockey puck at a summer barbecue. Read on for his top tips for making perfect burgers.
1. Don't Push Down on the Meat
Consider this the cardinal rule of cooking burgers. "It squeezes out the juices, and the juices are the flavor," says Jeff Weinstein, founder and owner of the Counter burger restaurants. "Would you rather have a juicy product that took an extra minute or a non-juicy product that came a little faster?"
2. Buy Good Meat
Weinstein likes to have his butcher custom grind his meat -- he asks for a sirloin steak or rib-eye with a meat-to-fat ratio between 75-25 and 80-20. Even if you just go to your supermarket's meat section, don't fall for the trap so many people do, assuming the leanest meat is the best. "It'll be cardboard by the time you're done."
3. Chill the Meat First
Before you even form the patties, put the meat in the fridge for a half hour or so. You don't want your body heat to melt away the fat as you shape it; getting it colder helps it withstand the treatment. Weinstein even washes his hands in cold water before working with it to reduce their temperature.
4. Use a Scale
Unless you want people griping about unequal treatment, or you have a practiced eye for meat, use a scale to balance even amounts in each burger. Even Weinstein does.
5. Don't Overwork the Meat
People tend to ball up the meat as they form their patties. Don't do that; less handling is better. The more you push down and compress, the tougher the meat will be.
6. Use Both Hands to Form the Perfect Patty
Pull the meat apart into equal pieces, then pat down into a patty on a hard surface with one hand while forming the rough edge with the other. Resist the urge to slam down! Some people use the caps of big mayonnaise jars instead, which is fine. Weinstein prefers a thickness of 3/4 of an inch to an inch.
7. Dimple the Patty
When beef patties cook, they contract, and can leave you with a rounded, uneven burger. Push a little well into the center of the meat, about an inch or two around and a quarter-inch deep. The burger will be perfectly flat when they're finished cooking.
8. Back in the Fridge
After you've formed your patties, put them back in the fridge to cool down again for 30 to 45 minutes.
9. Use the Right Buns
Too many people put all their efforts into the meat without remembering that the bun forms more than half the burger. Try for a meat-to-bun ratio of 1:1. Buns about 4 inches to 4-1/2 inches round are generally good. You don't want a super-thick burger overhanging the buns -- but rather to get a taste of every element -- meat, bun, toppings -- in every bite.
10. Get the Grill Really Hot
"The hotter the better," Weinstein says. "You're trying to sear or char the meat really quickly so you have nice color on the outside and flavor from the barbecue on it." Weinstein likes to put wood chips in his grill for added smoke flavor.
11. Be Generous With the Salt and Pepper
Add the spices just before it goes on the grill, and don't be sparing. Weinstein says he doesn't like to add salt before this stage because he doesn't want the salt drying the burger out.
12. Put It on and Leave It Alone
Place the burger on the grill well-side up, then leave it alone. "The biggest mistake people make is pushing the burger around because they want to look like a grill master," Weinstein says. "Stick it down and leave it. You want to touch the burger three to four times at most. You'll know if you have a sear if it comes right off. If it sticks to the grill, you haven't let it sear long enough."
13. Get a Nice Criss-Cross Pattern
Here's the secret to that nice pattern people love so much: After you get the first sear, do a quarter turn, leave it alone for a little longer -- a total of 5 to 6 minutes for that first side. Then flip it, cooked-side down, leave it another three to four minutes, then do another quarter turn, let it get its marking, then take it off the grill.
14. Put on the Cheese Before It Leaves the Grill
Add cheese after your last flip or turn, while the burger's still on the grill. It'll start to melt slightly and be nicely oozing by the time it gets to the table.
15. Rest the Meat
After you take it off the heat, let the burger rest and redistribute its juices --for two to three minutes -- just like you would any steak. This way it won't immediately lose its juices at the first bite.
16. Have Plenty of Toppings on Hand
Everyone's got a different idea about what tops the perfect burger. Besides the standards -- lettuce, tomatoes, pickles -- try at least five or six other, less common options. Consider pepperoncini, jalapenos, or dried cranberries and break out of the American-cheddar-Swiss triumvirate of cheeses. Think havarti, Manchego or brie.

Step by Step
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Source: Kitchendaily; AolFood

Thursday, May 20, 2010

Fat-Free Lemon Angel Food Cake



Photo: Rachel Been, AOL


By Nichol Nelson,  AOL, Slash Food

Oh, America. You just couldn't resist, could you?
KFC, home of the now-legendary Double Down sandwich, is proudly trumpeting the news: The eye-popping tower of bacon and cheese surrounded by chicken filets (no bun) is about to sell its 10 millionth sandwich. And to celebrate, they're going to extend its run.
"This truly an example of popular demand," says Javier Benito, executive vice president of marketing and food innovation for KFC. "Our plans were to feature the product only through May 23, but millions of Double Down fans have spoken and we won't disappoint them. You'll continue to be able to get the Double Down at KFC this summer."
Ten million. Well, perhaps it couldn't be helped. The fried chicken chain got a huge burst of free marketing when news outlets heard about the breadless sandwich. If you didn't see the ads, you read the scathing commentary. And to parrot a cliché, there's no such thing as bad publicity. The Double Down has become a cultural touchstone – look online for proof. Twitter feeds are full of people marking their first encounters with the sandwich, and videos of people eating it are all over You Tube. "We've really never seen anything like it," says Benito.

In defense of fans of the sandwich, it's really not that much worse for you than what's already out there. Something about the lack of bread makes people assume the worse. (For those who don't want to know, shield your eyes.) The original version of the Double Down contains 540 calories and 32 grams of fat. (The grilled sandwich cuts calories to 460 and fat to 23 grams.) Yet for all the hoopla, this isn't really that outrageous in the fast-food world: A McDonald's Big Mac has 540 calories, 29 grams of fat, and a Burger Kind Whopper is even worse, weighing in at 670 calories and 40 grams of fat.

So is it the worst thing out there? Not by a long shot. But it's still not exactly health food. Is the taste worth it? With 10 million sold, plenty of people seem to think so.
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Wednesday, May 19, 2010

Eat Meat Seared, Not Charred Well-Done Meats Increase Bladder Cancer Risk

By Denny Watkins

red-meat-beef-steak-rare240wy051710 A summer cookout can raise your risk of bladder cancer if you like your meat well done, say University of Texas researchers.

In the study, scientists used a questionnaire to gather information about the eating habits of 884 patients with bladder cancer and 878 cancer-free people. The researchers discovered that people who ate meat cooked well-done had a 94 percent higher risk of developing bladder cancer, while people who ate meat cooked medium-well saw a 46 percent higher risk when compared to eating rare meat.

"Cooking meat at high temperatures and for longer periods of the time creates carcinogens," explains study author Dr. Jie Lin, assistant professor of epidemiology at the University of Texas M.D. Anderson Cancer Center.

The carcinogens in well-done meat are called heterocyclic amines, or HCAs. After the compounds enter your body, they interact with digestive enzymes and take a form that can react with DNA. When enough reactive HCAs have accumulated in a cell, they create errors in the DNA that leads to runaway cell growth and cancer.

High amounts of HCA consumption have been linked in other studies to higher risk of stomach, breast, pancreatic and colorectal cancer.

The University of Texas study further determined a genetic component to the bladder cancer-HCA link. Patients with certain genes can better eliminate HCAs from their body, leading to a marked drop in their risk of developing cancer. The researchers hope to eventually develop a genetic test that can determine whether people can safely eat a well-done steak or pork barbeque.

The study also found a high correlation between eating red meat, including pork and beef, and developing bladder cancer, although eating chicken and fish also elevated the risk of the disease.

"Most people cook red meat at high temperatures, which is what creates the harmful HCAs," says study co-author Dr. Xifeng Wu. "If you eat fried fish or fried chicken, you will also see a higher risk of cancer."

Scientists consider food cooked above 392 degrees Fahrenheit to be "high-temperature" cooking. Meat that has been boiled or poached in boiling water at 212 degrees F produces almost no harmful HCAs.

Unfortunately, undercooking pork or chicken can increase your risk of getting sick from food-borne pathogens such as salmonella or trichinella. But a tuna or beef steak seared quickly, the fresh raw fish in sushi or fish prepared ceviche style in acidic citrus juice are safer to consume. However, be aware that there's always a danger of food-borne illness whenever you consume raw or undercooked meat or fish.

Source: AOL Health

Sunday, May 16, 2010

Follower Sunday: “Thank You Readership!” Chicken Tacos from Puebla Seasoned chicken fills these soft tacos, along with creamy refried beans, avocado, smoky chipotle, and sour cream. A feast of tastes!!!

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is a feast of tastes from  1,000 Low Fat, Salt, Sugar, & Cholesterol Healthy Recipes.


Serves: 4


  1. 8 corn tortillas or flour
  2. 2 tsp vegetable oil
  3. 8-12 oz. cooked chicken, diced or shredded
  4. 8oz. refried beans, warmed with 2 Tbsp. water
  5. 1/4 tsp ground cumin
  6. 1/4 tsp ground oregano
  7. 1 avocado peeled, pitted, sliced and tossed with lime juice
  8. Salsa Verde
  9. 1 Canned chipotle chile in adobo marinade, chopped, or bottled chipotle salsa
  10. 3/4 cup of low-fat sour cream
  11. 1/2 onion, chopped
  12. handful of lettuce leaves
  13. 5 radishes,diced
  14. Salt and pepper to taste


  • Heat the tortillas in an ungreased nonstick skillet in a stack, alternating the top and bottom tortillas so that they all heat evenly.   Wrap in kitchen foil or a clean dish cloth to keep warm.
  • Heat the oil in a skillet, add the chicken, and heat through.  Season with salt and pepper to taste.
  • Combine the refried beans with the cumin and oregano.
  • Spread a tortilla with warm refried beans,, then top with a spoonful of the chicken, 1-2 slices of avocado, a dab of salsa, chipotle to taste, spoon of sour cream, and a sprinkling of onion, lettuce, and radishes.  Season with salt and pepper to taste, then roll up as tightly as you can.  Repeat with the remaining tortillas and serve immediately.

Source: 1,000 Low Fat, Salt, Sugar, Cholesterol Healthy Recipes

Nutrition Information:

Calories 674; Protien34g; Carbohydrate 80g; Sugars 6g; Fat 25g; Saturates 9g

Saturday, May 15, 2010

Olive Rosemary Bread

12310058635RbhGX According to the Health Monitor, healthy recipes, to make a great base for hors d’oeuvres, cut this loaf into thin slices, spread on a baking sheet, and toast in the oven at 350 degrees for 5-10 minutes.  The resulting crackers are great with goat cheese, drizzled with a good cold-pressed olive oil or spread with a tapenade.



YIELD: 1 Loaf ( about 12 slices)


  1. Grape seed oil for greasing pan
  2. 3/4 cup creamy roasted almond butter at room temperature
  3. 2 tablespoons olive oil
  4. 3 large eggs
  5. 1 Tablespoon agave nectar
  6. 1/4 cup blanched almond flour
  7. 1/4 cup arrowroot powder
  8. 1/2 teaspoon sea salt
  9. 1/2 teaspoon baking soda
  10. 1/4 cup kalamata olives, pitted and finely chopped’1 Tablespoon finely chopped fresh rosemary


  • Preheat the oven to 350 degrees. Grease a 7x3 inch loaf pan with grape seed oil and dust with almond flour
  • In a large bowl, mix the almond butter and olive oil with handheld mixer until smooth.  Blend in the eggs and agave nectar.  In a medium bowl, combine the almond flour, arrowroot powder, alt, and baking soda.
  • Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary.
  • Pour the batter into the loaf pan.
  • Bake for 45 to 55 minutes on the bottom rack of the oven, until a  knife inserted into the center of the loaf comes out clean.  let the bread cool in the pan for 1-hour and serve.

Source: Health Monitor; The Gluten-Free Almond Flour Cookbook Copyright 2009 by Elana Amsterdam Celestial Arts, Berkeley, CA.

Nutrition Information:

Calories 170, total fat 15g Sat fat 2g, trans fat 0g, cholesterol 55 mg, carbohydrates 8g, protein 4g, fiber 1g, sodium 270mg, sugar 2g.

Friday, May 14, 2010

Cool Spring Salad Recipe

American Institute for Cancer Research (AICR')s Weekly Health-e-Recipe email from:

Issue No. 288

Cool Spring Salad

Tuna and Bean Salad


This cool bean salad combines hearty garbanzo and cannellini beans with albacore tuna. It's easy to prepare, filled with flavorful herbs and offers a light and refreshing way to begin the spring season. Tuna is a great source of high quality protein and is low in saturated fat. The unexpected addition of olives in this version adds complex flavor to the dish and enhances the depth of both its taste and texture.

*Special populations, including pregnant women, nursing mothers and small children, should limit their albacore tuna consumption to no more than 6 ounces per week as part of their overall seafood intake of up to 12 ounces weekly.

Tasty Tuna and Bean Salad

  • 2 Tbsp. extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 cup natural rice vinegar
  • Salt and ground black pepper, to taste
  • 1/2 can (about 8 oz.) no salt added garbanzo beans
  • 1/2 can (about 8 oz.) no salt added cannellini beans
  • 1 dozen kalamata olives, pitted
  • 1/2 medium red onion, sliced lengthwise into thin slivers
  • 2 Tbsp. coarsely chopped fresh mint
  • 2 Tbsp. coarsely chopped fresh Italian parsley
  • 1 (12 oz.) can solid white albacore tuna in water, drained
  • 1/4 cup chopped red bell pepper

In small bowl whisk together oil, garlic, vinegar, salt and pepper. Set aside dressing.

In medium bowl gently toss beans, olives, onion, mint and parsley. Add tuna and sufficient dressing to coat. Gently toss and drizzle additional dressing, if needed, to thoroughly coat. Add chopped red pepper and mix well. Cover and place in refrigerator for a minimum of 30 minutes up to 24 hours before serving.

Makes 4 servings.

Per serving: 310 calories, 13 g total fat (2 g saturated fat),
20 g carbohydrate, 26 g protein, 5 g dietary fiber, 330 mg sodium.


Wednesday, May 12, 2010

Anatomy of an Artichoke


According to legend, the artichoke was created when the smitten Greek God Zeus turned his object of affection into a thistle after being rejected.  Despite this prickly beginning, the ancients considered the artichoke full of health benefits, using it as an aphrodisiac, a diuretic, a breath freshener, and even a deodorant.  The artichokes we eat are actually the buds of a purple flower that can grow more than 3 feet tall.  Because of their tough exterior, artichokes take some careful preparation, but your efforts will reap nutritional rewards—the veggie is a good source of folate, dietary fiber, and vitamins C and K.  Artichokes are also packed with antioxidants; they’re No.7 on the USDA’s top 20 Antioxidant-rich foods list.  Not to be confused with the Jerusalem artichoke or the Chinese artichoke (neither has any relation to the common globe artichoke), the vegetable is native to the Mediterranean.  But Castroville, California, where three-quarters of all the artichokes grown in the state are harvested, proclaims itself the “Artichoke Center of the world.”  Eat the tender ends of the leaves after boiling or steaming—through the best part is the flavorful heart – Chloe Thompson


Artichoke Spinach Gratin  RECIPE


Makes 8 Servings


  1. 1 medium red pepper, chopped
  2. 1 medium onion, chopped
  3. 1 tsp. olive oil
  4. 3 cloves garlic, minced
  5. 2 10-oz. boxes frozen chopped spinach, defrosted and drained
  6. 8 oz. low-fat cream cheese, softened
  7. 8 oz. low-fat sour cream
  8. 2 14 oz. artichoke hearts in water, drained, rinsed, sliced into quarters
  9. 1/3 cup sun-dried tomatoes (dry, not packed in oil)
  10. 1/4 cup parmesan cheese
  11. 1/4 cup bread crumbs
  12. 1 tsp. paprika
  13. Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Sauté red pepper and onion in olive oil 5 minutes; add garlic and continue cooking 2 to 3 minutes.
  3. Add spinach, cream cheese, and sour cream.  Combine and heat until blended.
  4. Stir the artichoke hearts and sun-dried tomatoes.
  5. Pour into lightly sprayed 9x9 inch pan or 1 quart gratin dish.
  6. Combine cheese, bread crumbs, and paprika.  Sprinkle evenly over spinach.
  7. Bake 30-40 minutes or until golden.

Source:  Kathleen Zelman, MPH, RD/LD, WebMD director of Nutrition

Nutrition Information Per Serving:

185 calories, 10g protein; 12g carbohydrate,7g fat (4g Sat fat), calories from fat 34%, 21mg cholesterol,5g fiber,402mg sodium.

March/April Issue WebMD 2010.

Sunday, May 2, 2010

Follower Sunday: “Thank You Readership!” Mediterranean Breadsticks with Roasted Red Pepper Coulis in Honor of Mediterranean Month for May

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is a “Mediterranean Breadsticks with Roasted Red Pepper Coulis”  Recipe”  from Sonalee Trivedi,  and Pillsbury in honor of Mediterranean Month for May.

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  • Breadsticks:
  1. 2 T. Land O Lakes unsalted or salted Butter
  2. 1 T. pure Olive Oil
  3. 1 large onion, cut into 1/8 inch slices about 2 cups
  4. 1/4 teaspoon sugar
  5. 1/8 teaspoon salt
  6. 1/3 cup drained sun-dried tomatoes in oil, cut into 1/8 inch slices
  7. 1/4 cup feta cheese (1 0z.)
  8. 2 Cans (11 0z.) each Pillsbury refrigerated original breadsticks (24 breadsticks)
  • Coulis
  1. 1/2 Cup drained roasted red bell peppers (from 7 oz. jar)
  2. 1/4 tsp. salt
  3. 10 fresh basil leaves, chopped ( about 2 Tablespoons)
  4. 2 T. pure olive oil



  1. Heat oven to 350 degrees.  Heat 10-inch skillet over medium -high heat.  Add butter and 1 T. oil; heat until butter is melted.  Add onion; cook 15 minutes, stirring occasionally. Stir in sugar and 1/4 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion is soft and golden brown.  Remove from heat.  Stir in tomatoes and cheese.  Set aside.
  2. Unroll breadstick dough into 2 -sections. Separate breadsticks, leaving pairs of breadsticks together.  Spread about 2 teaspoons onion mixture evenly over each pair of breadsticks.  For each pair, fold breadsticks together lengthwise; pinch edges of to seal.  Twist stuffed breadsticks 3 times; place 1-inch apart on ungreased cookie sheets.
  3. Bake 15 to 20 minutes or until golden brown.  Cool 5 minutes.
  4. Meanwhile, in food processor or blender, place red peppers, 1/4 teaspoon salt and basil. With food processor running, slowly pour 2 tablespoons oil through feed tube; process until well- blended.  Serve coulis with warm breadsticks.

Saturday, May 1, 2010

Great News! Receipe Contest…May is Mediterranean Month

Dear Readers:

With proper attribution credit given to Oldways and the Mediterranean Foods alliance, I'm writing on behalf of Oldways, the parent organization of the Mediterranean Foods Alliance. This information is from their website to share with you. Why? Because May is Mediterranean Month and they are currently holding a recipe contest.

To participate in the contest, food lovers are asked to create a recipe that uses at least two foods from the Mediterranean Diet Pyramid for a chance to be a Grand Prize Winner or one of nine finalists. The Grand Prize Winner will receive a sumptuous basket of Mediterranean foods from our MFA members. Other prizes include a variety of delicious Mediterranean products and autographed copies of our acclaimed recipe book, The Oldways Table.

After creating your recipe, send it to Alison Clancy at before May 31st. The finalists will be chosen by a panel of experts on the Oldways staff, and the winners will be announced during the first week of June. For more contest information, look on the Oldways and MFA websites or on The Oldways Table Blog.

Other resources for celebrating Med Month in May include:

The Power of $2: Easy Affordable Med Recipes, a free downloadable sampler of Med main dishes and sides costing $2 or less per person.

A Mediterranean Month Calendar, featuring 31 daily tips for following the Mediterranean Diet.

● A Seasonal 7-Day Mediterranean Menu: 7 days of breakfasts, lunches, dinners, and snacks, with calorie counts.

● A 2' X 3' poster with an updated illustration of the Mediterranean Diet Pyramid (available at The Oldways Store).

Scientific studies consistently report that the healthy Mediterranean Diet and its lifestyle practices reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. Plus, there is compelling evidence that omega-3s, found in a number of Mediterranean Diet foods, can boost the health and brainpower of both mothers and infants.  Oldways and the MFA are celebrating Mediterranean Month to help consumers bring the Mediterranean Diet into their daily meals.

For more information on Mediterranean Month, visit the MFA website at or Oldways at

  • A month to enjoy Mediterranean ingredients, cooking, menus and lifestyles. Celebrate with the MFA, its members and Oldways:
  • 2) Sample the 7-Day Mediterranean Meal Plan.
  • Click here to eat Mediterranean every day this week!
  • 3) Look for meal ideas on the MFA website including budget-friendly recipes and ideas.
  • 4) Follow the Med Month Calendar Tips –
  • Click here to download your calendar today!


Best of luck!