Wednesday, September 26, 2012

Hot Dog Ingredients: What The Heck Are You Eating by Joy Bauer, MS, RD

What do you think?  I don't mean about how the video is made-- this is excellent!  I mean: about what is in HOT DOGS and do you think you will eat LESS of them?  And perhaps maybe eat 1 (or 2) on a special date?)  Let's hear what you think!  Thanks, -Anthony

Sunday, September 9, 2012

COOK’S CORNER: Honey-Roasted Root Vegetables



  • 1/2 medium rutabaga, peeled, cut in 1 inch pieces on bias about 2 cups
  • 1 medium turnip, peeled, cut in 1 inch pieces on bias (about 1 1/2 cups)
  • 2 Large Organic Carrots, peeled, cut in 1-inch pieces on bias (about 1 1/2 cups)
  • 1 Large Parsnip, peeled, cup in 1- inch pieces (1 1/2 cups)
  • 2 Tbsp.  Basting oil
  • Salt and Pepper to taste
  • 2 Tbsp. Butter, melted
  • 2 Tbsp. honey, warmed


  1. Toss   rutabaga, turnip, carrots and parsnips with basting oil; arrange in a single layer on baking sheet.  Season to taste with salt and pepper.  Roast 25 minutes; remove from oven.
  2. Combine  melted butter and honey to make glaze.  Drizzle over vegetables and carefully toss until completely coated.
  3. Return  veggies to oven.  Roast. Roast 8 – 10 minutes until glaze just begins to bubble.

Source:  Wegman’s

Friday, September 7, 2012

Recipe: Almond-Crusted Chicken With Sweet Potatoes and Asparagus




This quick, easy meal is just the thing to top off a relaxing day. It’s a perfect balance of protein and colorful veggies that’s light, healthy and delicious. Plus, there’s virtually no clean-up. It’s a win-win!



Serves 2

1/2 cup whole almonds, finely chopped
1/2 cup Dijon mustard

2 boneless skinless chicken breast halves, preferably pasture raised

1/2 lb fresh asparagus with the ends trimmed

1 large sweet potato

Salt and pepper to taste


Preheat oven to 450° F, and line a cookie sheet with parchment paper. In a small food processor, add the whole almonds and chop fine. Lay a piece of parchment on a flat surface. Sprinkle chopped almonds on top of parchment. Lay chicken on parchment paper. Coat each piece of chicken with the mustard and dredge in the almonds. Place coated chicken breasts on parchment paper-lined cookie sheet. Lay asparagus next to the chicken breasts. Slice the sweet potato into thin circles and lay next to asparagus. Lightly spray chicken, potatoes and asparagus with olive oil and sprinkle with salt and pepper. Place cookie sheet in the oven. Bake for 10-13 minutes until chicken feels firm to the touch and is cooked through.

Source:  Recipe courtesy of Laurie Erickson on the Doctor Oz Show.