Sunday, July 25, 2010

Making Healthier Food Choices for Low Cholesterol

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Food can be both delicious and good for your heart…if you know what to choose.  Many foods are full of cholesterol (and remember calories too), but there are lots of low-cholesterol options.  One thing to keep in mind, cholesterol comes from an animal product.  Therefore, fill your plate with delicious and heart-healthy foods:

  • Lean Meats: skinless chicken or turkey, lean beef (sirloin, chuck, round, loin), or the “ other white meat”--pork tenderloin or pork loin.
  • Light Dairy:  Dairy products are calcium-rich, but can also be higher in fat.  Choose fat-free or low-fat dairy products like milk, cheese, cream and yogurt.  (yogurt with granola.)
  • Fiber:  Choose whole-grain products like whole wheat bread, brown rice, and whole wheat pasta.  Include 25-30 grams of fiber in your diet each day. 
  • Fruits and Vegetables:  Include at least 4-5 servings of fruits and vegetables every day.  The more variety consumed, the better.  Great cherries are in season this time of year.
  • Fish:  Eat at least 2 servings of fish each week.
  • Avoid:  Fatty meats, processed meats, high-sugar drinks, cookies and other desserts and chips; however, use discretion and moderation.

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Did you know…

Research has indicated that garlic lowers total cholesterol and triglycerides (blood fat) levels, helping prevent clogged arteries.  “Two to three cloves a day, cut the odds of subsequent heart attacks in half for heart disease patients,” says Bauman.  “Garlic also tops the National Cancer Institute’s list of potential cancer-preventive foods.”  Whole baked garlic helps detoxify the body of heavy metals like mercury (from fish) and cadmium.  Garlic also acts as an antibacterial and antiviral, boosting resistance to stress-induced colds and infections. 

PS:  In case you’re concerned about garlic breath, chew on a sprig of parsley.

Source: BCOA News 2010  Vol 38 Num 8

Wednesday, July 21, 2010

Recipe: Mango, Cucumber and red Pepper Salad

Issue No. 306

 

Healthy Salsa Salad

Mango, Cucumber and Red Pepper Salad.jpg

AICR's Campaign for Cancer Prevention has begun. Volunteers are sending letters to their neighbors.  If you receive one we hope you will respond with a donation. For more information or to volunteer go to aicrgive.org and click on become a volunteer.

AICR's Campaign for Cancer Prevention has begun. Volunteers are sending letters to their neighbors. If you receive one we hope you will respond with a donation. For more information or to volunteer go to aicrgive.org and click on become a volunteer.

Fresh, tropical salsas can be flavorful reminders that summer is almost here. This deconstructed recipe features all the glory of a salsa in a healthy side-salad that’s perfect for your New American Plate. The tropical mango is a good source of Vitamins A and C and adds zing to the red lettuce and cucumber. Toss with the lime and orange juice blend and this low-calorie dish is ready to enjoy anytime.

Mango, Cucumber and Red Pepper Salad

  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. orange juice
  • 2 tsp. brown sugar
  • 1/8 tsp. red pepper flakes
  • 1/2 tsp. salt
  • Ground black pepper
  • 2 Persian (or 1, 8-inch piece seedless cucumber), peeled and cut in 1/4-inch slices
  • 1 small red bell pepper, seeded and cut into 3/8-inch strips
  • 1 ripe medium mango
  • 8 red lettuce leaves
  • 1/4 cup lightly packed spearmint leaves
  • 1/4 cup unsalted dry-roasted peanuts, chopped

In medium mixing bowl, combine lime and orange juices with sugar, red pepper flakes, salt and a few grinds black pepper. Add cucumber and red pepper.

For mango, cut thin slice off stem and pointed ends. Using a swivel-bladed vegetable peeler or sharp paring knife, remove peel in strips, working from one cut end of fruit to the other. Cut flesh away from both sides of the pit, making two large domes. (Any flesh remaining on the pit is the cook’s portion.) Cut each mango half lengthwise into 1/4-inch strips and add to mixing bowl.

Toss with fork to combine salad, then set aside for 20-30 minutes to allow ingredients to marinate in the dressing.

To serve, line four salad plates with lettuce leaves. Mound one-fourth of salad onto each plate. Sprinkle on mint and peanuts. Serve immediately.

Makes 4 servings (4 cups)

Per serving: 120 calories, 5 g total fat ( 0.5 g saturated fat), 17 g carbohydrate,
4 g protein, 3 g dietary fiber, 300 mg sodium.

*****
To see more AICR recipes visit our Test Kitchen.

We want to know what you think. Send your questions and comments to recipes@aicr.org.
AICR's Diet and Health Guidelines for Cancer Prevention.


Monday, July 19, 2010

Recipe: Steamed Broccolini with CoroWise™ Cheese Sauce

Serves:  4

 

 

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Ingredients:

  1. 1 Cup Kroger Active Lifestyle Fat-Free Milk
  2. 1 Tablespoon cornstarch
  3. 1/2 tsp Kosher salt
  4. 1/8 tsp cayenne pepper
  5. 2 oz. Lifetime Low- Fat Cheddar cheese product, shredded
  6. 1 1/2 lbs. fresh broccolini

 

Directions:

  1. Wisk cornstarch into milk into until no lumps are present.  Add salt and cayenne.
  2. In a small saucepan, heat milk mixture on medium heat, stirring constantly until slightly thickened.
  3. Add shredded cheese, stirring until all cheese is melted.
  4. Remove from heat and cover to keep warm while preparing brocolini.
  5. Trim brocolini of ends.  Place 4-5 inch long, thin stalks into a skillet containing 1” water.  Bring to a boil  Reduce heat; simmer 6-7 minutes until tender and bring green. Drain.
  6. Serve with cheese sauce over the brocolini stalks.
  7. Enjoy this Healthy Recipe!

 

 

 

Nutrition Facts Per Serving for cheese Sauce; 1/4 cup serving:

Calories 55; Total Fat 1g; Saturated Fat, ,1g; Trans Fat, 0g; Cholesterol, 5 mg; Sodium, 680 mg; Total Carbohydrate, 6g Dietary Fiber <1g; Sugars, 0g; Protein, 6g Calcium 20% DV, Iron, 0%

Source:  This recipe was adapted from: The Wellness Advisor Spring/Summer 2010 Issue with CoroWise™ Cholesterol Reducers

Thursday, June 17, 2010

Happy Father’s Day June 19, 2011

This article is reprinted from Father’s Day June 2009
Dads with challenges, and, a Health-e Recipe

by Anthony J Sepe

Dads facing new challenges

This post is in memory of my dad. I love you and miss you.   There is work; there is family; there is demand, which must be balanced.  The third Sunday in June offers a predictable tradition: Dad’s favorite meal and maybe a necktie, aftershave and a card.

The challenges of fatherhood on the other hand, are changing at wrap speed.  Parents’ roles overlap or flip-flop entirely.  The marriage demands attention—and all that is going on in the anxiety-laden context of rising taxes, high fuel prices, and constant belt-tightening, and raising children.

Valuing family over career reflects a vital shift in attitude, but it appears that so much of men’s identification is packaged in being  good providers for their families.  Dad is more than an ATM.  Dad is more than running to him when mom says ‘no.’  Dad is more than his laughter or joke or two, or three.  Dad is special because he, too, brought life into this world.  Lest we not forget:  everyone of us face challenges, too.  We face challenges about whether or not to make the proper choices to eat healthy, daily.  Ask yourself: do I want this,which is healthy for me or do I want that, which is not so healthy for me.  Only you know.  Therefore, most of you know that Weight Watcher’s is very near and dear to my heart because I used  to teach the program classes, and here is a Health-e recipe to help you on your way:

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Baked Red Snapper

1 tablespoon olive oil, divided

4 (8 oz.) red snapper fillets

1 medium onion, thinly sliced into rings

2 plum tomatoes, thinly sliced

1 green bell pepper, seeded and thinly sliced

METHOD:

  1. Preheat oven to 375 degrees.  Brush x9 baking dish with 1 teaspoon of the oil.  Arrange the fish fillets in dish;brush with remaining 2 teaspoons oil.  Arrange onion over fish; top with tomatoes and bell pepper.
  2. Cover dish with foil;bake until fish flakes easily with a fork, about 20 minutes.
  • Nutrition Information
  • 280 calories, 6.4g fat,1.4g fiber
  • Makes 4 Servings; 6 Points per serving
  • Source: Weight Watcher’s
  • Enjoy!

    Happy Father’s Day,

  • -Anthony

    Wednesday, June 16, 2010

    Obesity: Four-Step Approach

    Panel says food industry norms, Americans’ habits must change

     

    115853979421ybJu With the release of the 2010 Dietary Guidelines for Americans, Nanci Hellmich of USA Today and many RD blogger Colleagues report that obesity is “the single greatest threat to public health in this century,” which an expert panel also declared in the report Tuesday that urges Americans to slash calories and increase their physical activity. Yet, I feel compelled to add that as far back as I can remember, at least 30 years, but who’s counting, we’ve been stating this!  Habits and behaviors must change; please listen to us Dietitians’.

    An advisory committee for the 2010 Dietary Guidelines for Americans calls on people to cut back on added sugars and solid fats (butter, marbled meats) and to follow a more nutrient-rich, plant-based diet.

    The report is based upon the latest scientific evidence and was prepared by a 13-member panel of national nutrition and health experts.  The public has 30 days to comment at www.dietary guidelines.gov.

    The final 2010 guidelines will be released later this year by the U.S. Department of Agriculture and Department of Health and Human Services.  About two-thirds of adults and one-third of children in the United States are overweight or obese.  The advisory committee highlighted 4 major steps:

    • Reduce excess weight and obesity by cutting calories intake and increasing physical activity.
    • Shift to a more plant-based diet that emphasizes vegetables, dry beans and peas, fruits, while grains, nuts and seeds.  Increase intake of seafood and fat-free and low-fat milk and milk products, and consume only moderate amounts of lean meats, poultry and eggs.
    • Significantly reduce intake of foods containing added sugars and solid fats, which contribute about 35% of the calories in the American diet.  Cut sodium intake to 1,500 milligrams a day and lower intake of refined grains.
    • Meet the 2008 Physical Activity Guidelines for Americans.  Those recommend that adults get at least 21/2 hours of moderate-intensity physical activity each week, such as brisk walking, or 11/4 hours of a vigorous activity, such as jogging or swimming laps, or a combination.  Children and teens should do an hour or more of moderate to vigorous physical activity each day.

    This report also calls for changing the environment in the following manner:

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      • Improve nutrition literacy and cooking skills, and motivate people to prepare healthy foods at home.
      • Improve the availability of affordable fresh produce through greater access to grocery stores, produce trucks and farmers’ markets
      • Encourage restaurants and the food industry to offer health-promoting foods and smaller portions

    To Your Good Health,

    Thank you for reading

    Anthony

    Tuesday, June 15, 2010

    RECIPE: Stuffed French Toast

     

     

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    INGREDIENTS:

    1. 6 slices Challah or French bread cut 2 inches thick
    2. 1/4 cup part-skim ricotta cheese
    3. 1/4 cup low-fat cottage cheese
    4. 2 Tbsp low-fat cream cheese
    5. 2 tsp. sugar
    6. 2 tsp any extract (suggest: orange, vanilla, almond, strawberry)
    7. 12 egg substitutes
    8. 1/4 cup evaporated milk
    9. cooking spray

    PREPPARATION MEDTHOD:

    • Cut a pocket in each slice of bread. Open carefully.  With an electric beater, whip together the cheeses, sugar and extract.  Divide the mixture evenly into 6 portions and insert a portion into each bread pocket.
    • Beat together the egg substitutes, and milk.  Dip the bread slices in the mixture, turn to coat both sides.  Spray a nonstick pan lightly with nonstick cooking spray and heat over medium-high heat.  Cook the French toast for about 3-4 minutes on each side until golden brown. Enjoy!

    Nutrition Information:

    Per serving:

    Calories 286; Calories from fat 38, total Fat 4g,Saturated Fat 2g, Cholesterol 8mg, sodium 645mg, Total Carbohydrate 38g, Dietary Fiber 2g, Sugars 7g, Protein 21g

    Source:  American Diabetes Association, From Flavorful Seasons Cookbook and Live Healthy

    Thank you for reading this Healthy Recipe!

    !

    Saturday, June 12, 2010

    Vegetarian Diets: Healthful and Nutritious

    Press Release

    Appropriate Planned Vegetarian Diets Are Healthful, May Help in Disease Prevention and Treatment, Says American Dietetic Association

    Wednesday, July 01, 2009

    Media contacts:  Jennifer Starkey, Ryan O’Malley
                  800/877-1600         800/877-1600, ext. 4802, 4769
    media@eatright.org

    1100052477472LI6   CHICAGO – The American Dietetic Association has released an updated position paper on vegetarian diets that concludes such diets, if well-planned, are healthful and nutritious for adults, infants, children and adolescents and can help prevent and treat chronic diseases including heart disease, cancer, obesity and diabetes.

    ADA’s position, published in the July issue of the Journal of the American Dietetic Association, represents the Association’s official stance on vegetarian diets:

    It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life-cycle including pregnancy, lactation, infancy, childhood and adolescence and for athletes.

    ADA’s position and accompanying paper were written by Winston Craig, PhD, MPH, RD, professor and chair of the department of nutrition and wellness at Andrews University; and Reed Mangels, PhD, RD, nutrition advisor at the Vegetarian Resource Group, Baltimore, Md.

    The revised position paper incorporates new topics and additional information on key nutrients for vegetarians, vegetarian diets in the life cycle and the use of vegetarian diets in prevention and treatment of chronic diseases. “Vegetarian diets are appropriate for all stages of the life cycle,” according to ADA’s position. “There are many reasons for the rising interest in vegetarian diets. The number of vegetarians in the United States is expected to increase over the next decade.”

    Vegetarian diets are often associated with health advantages including lower blood cholesterol levels, lower risk of heart disease, lower blood pressure levels and lower risk of hypertension and type 2 diabetes, according to ADA’s position. “Vegetarians tend to have a lower body mass index and lower overall cancer rates. Vegetarian diets tend to be lower in saturated fat and cholesterol and have higher levels of dietary fiber, magnesium and potassium, vitamins C and E, folate, carotenoids, flavonoids and other phytochemicals. These nutritional differences may explain some of the health advantages of those following a varied, balanced vegetarian diet.”

    The position paper draws on results from ADA’s evidence analysis process and information from the ADA Evidence Analysis Library to show vegetarian diets can be nutritionally adequate in pregnancy and result in positive maternal and infant health outcomes. Additionally, an evidence-based review showed a vegetarian diet is associated with a lower risk of death from ischemic heart disease.

    A section in ADA’s paper on vegetarian diets and cancer has been significantly expanded to provide details on cancer-protective factors in vegetarian diets. An expanded section on osteoporosis includes roles of fruits, vegetables, soy products, protein, calcium, vitamins D and K and potassium in bone health. “Registered dietitians can provide information about key nutrients, modify vegetarian diets to meet the needs of those with dietary restrictions due to disease or allergies and supply guidelines to meet needs of clients in different areas of the life cycle,” the authors said.

    The American Dietetic Association is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. For a vegetarian starter kit visit: Physician Committee for Responsible Medicine (PCRM) at www.pcrm.org and Visit the American Dietetic Association at www.eatright.org.

    Friday, June 11, 2010

    Maid your day?

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    How many maids-of-milking were there in the “12- days of Christmas?”

    a. 10

    b. 9

    c. 8

    d. 7

    e. 6

    Wednesday, June 9, 2010

    COROWise™ Spicy Orange Chicken

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    Serves:  4

    INGREDIENTS:

    1. 1/2 Cup Minute Maid® Premium Heart Wise® Orange Juice
    2. 1 tsp. Kosher salt
    3. 1/4 tsp. Cayenne Pepper, ground
    4. 1 lb. boneless, skinless, chicken breast

    PREPARATION:

    1. Mix all marinade items together in a resealable plastic bag.
    2. Place chicken in marinade for 3 hours, or refrigerate overnight.  reserve marinade after chicken is removed.
    3. Preheat oven to broil.  Cook chicken 4 minutes per side 3 – 4”  from broiler.
    4. Meanwhile, heat remaining marinade to boiling in a small saucepan until it thickens slightly, stirring occasionally.
    5. Serve thickened marinade over chicken breast.
    6. Enjoy this Healthy Recipe!

     

    Nutrition Facts per Serving:

    Calories 160; Total Fat, 2g; Saturated Fat, ,1g; Trans Fat, 0g;  Cholesterol, 80mg; Sodium 380 mg; Total Carbohydrate 3g, Dietary Fiber 0g; Sugar, 3g, Protein, 33g

    Source:  The Wellness Advisor Spring/Summer 2010 Issue with CoroWise Cholesterol Reducers

    Saturday, June 5, 2010

    Video: Gloria Tsang, RD explains healthy ice cream in summer heat

     

    My friend and colleague Gloria Tsang, RD does a wonderful job of explaining how to choose a healthy ice cream in the summer heat; watch her video.

    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.

      untitled

    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 vzehl@gannett.com

     

     

    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 www.k94life.org to learn more about the group, and                              email Anthony@anthonyjsepe.com or visit www.anthonyjsepe.com 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.

    Source

    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.

     1273954146UZ2346

                                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) 667-7778http://www.stuffedcupcakes.com

     

    What are your thoughts on this?

    Tuesday, May 25, 2010