The Sweet And Heat Of A Caribbean Barbaque

 barbecue and Caribbean flavors go hand in hand. The sweet and spicy favors highlight all sorts of grilled means ,side dishes and desserts.In fact the word barbecue comes from the Taino people who inhabited most of the islands in this paradise. It's now time to try the paradises' great dishes,perfect for summer eating.

Grilled meats is the backbone of the region's outdoor cooking.Jamaicans add the spicy mix of jerk to everything from burgers to chicken.There are three main ingredients in the mix - Scotch Bonnet peppers,s allspice and thyme.Scotch bonnet is one of the hottest peppers out there and it what gives jerk it's eye watering bite. You can find it everywhere. Wal-Mart has it in powdered form. Nutmeg and brown sugar balance out this extreme heat.Onion and garlic give it a nice earthy, vegetal flavor. Try jerk chicken wings for a tasty meal A jerk rib sauce is a better alternative tom that gloppy overly sweet one. You will need ketchup,a wet paste jerk marinade, apple cider vinegar and liquid smoke. This jerk marinade consists of pimento scotch bonnet peppers, some kind of acid like vinegar and a variety of spices. Use clove ,cinnamon,nutmeg and thyme. sugar is also mixed in but you could use brown sugar for a more earthier sweet flavor. garlic also makes this sauce sing.Mix everything together and either slather on the ribs before cooking or dip them in the sauce after grilling.

Very barbecue deserves a table full of sides. A Caribbean one is no different. Try a corn dish with fresh corn right off the cob.This is just  using a sharp knife to slice  the kernels off and into a bowl. saute corn and garlic in oil for five minutes  In a small dish combine pineapple juice, milk soy sauce, sugar cumin and ginger. You can sub in almond milk for cow;s milk and brown sugar for the refined white.. Pour this sauce over the corn, cover it and then simmer for fifteen more minutes.. Add chopped green onions and cook for another five minutes. Salads are another perfect foil for all that fiery meat.A bowl of greens with a honey lime dressing and rich with such fruit as pineapple mandarins  and dried cranberries  provides refreshment to all that fire.  add some sesame seeds for crunch and if you want croutons. A simple salad with just pineapple and coconut also works along with a few sliced bell peppers and cherry tomatoes. for dessert try the sweet and creamy dulce de Coco Tierno, a Domincan treat made from tender coconut meat, condensed milk and regular milk.Coconut macaroons are another meal ender that would be perfect with iced coffee or tea. dip the macaroons in dark chocolate for an added treat.

The Caribbean is full of great recipes perfect for any barbecue. Whip up some jerk,Make a fruity salad and then create a sweet tropical influenced dessert. It s the taste of the islands in your back yard.

Oh Sugar

 The holiday  baking season is firmly in place. Sugar is one of the key and top ingredients in every aspect, from cakes, to cookies, frostings to icings. Yet can we sub in one kind for another? It's an interesting question that needs to be answered.

All sugars are not created equal. The New York Times did an interesting pictorial in last Wednesday's food section about sugar cane and how families have been making it for two  centuries since 1814. It's purple can sugar which has a lovely magenta tint. It is expensive but can it be subbed in for regular sugar? Yes. The tastes are the same. The only thing is adjusting the recipe to fit liquid measures.  Another sub in for this is maple syrup although you will have that distinct maple flavor which may not work with such traditional cane sugar desserts as syrup cake. What about white and brown sugar? Surprisingly they can be interchanged however there are slight differences. Brown sugar is naturally moist so the baked goods' textures will be softer and less dry than their white sugar made counterparts. If you want a regular cake such as chocolate or vanilla with a dry crumb, then stick to white sugar. A fruity cake like banana bread needs  a moist crumb so brown sugar is good.  Also cakes and cookies baked with brown sugar come out darker in color. Think the golden brown of chocolate chip cookies.Is there a difference between light brown and dark brown sugar? Not really.It's down to the amount of molasses in each. Light brown has around 3.5 percent while dark has much more.

Many organic and vegan bakers claim honey is the way to go. It is better for you health wise, because it doesn't raise blood sugar levels the way white sugar does. It also has magnesium and potassium, vital elements for the body. However it can also be responsible for fatty liver disease too. You can easily sub in a cup of  it for a cup of sugar  however it may make the final product a bit more sweeter. The same applies to maple syrup which is also better for you since it doesn't cause a significant rise in blood sugar. Keep in mind that it does have woodsy caramel notes which can change the flavor of traditional cookies and cakes like shortbread and chocolate. If you are intent on using it, then try recipes that call for it such as maple shortbread  or maple cupcakes. What about stevia? Everyone is adding it to their coffees and teas along with their mocktails. Leave it in those. It's really not suited for baking being overly sweet in flavor. One teaspoon of sugar equals one eighth of a teaspoon of stevia. You could easily add too much and ruin a whole recipe.What you could do instead is add applesauce which has natural sugar for a healthier bite. Just reduce the amount of liquid used by a quarter of a cup,

Yes, there is a difference in sugars. Be aware of this as you begin to bake for the holidays.A good sugar background will mean tastier treats this season.

A Salute To Maida Heatter

We recently lost one of the country's greatest bakers, Maida Heatter. An older generations of home bakers will be more than familiar with her work. She created the most heavenly desserts in an era where calories never counted. Now modern home bakers can enjoy recreating one of her most popular recipes.

Margaux Laskey a regular contributor and food blogger tackled Ms. Heatter's most famous recipe in today's New York Times Food section. It is chocolate mousse torte  that was one of the New York Times most requested and most famous recipes back in 1972. Ms. Heatter never started out to be a baker  yet she did start out in a creative industry - fashion design. This graduate of Pratt Institute could have easily gone into the family business of radio journalism. Her father was the famed journalist Gabriel Heatter. Ms. Heatter discovered baking when her third husband, Ralph Daniels opened up a Miami Beach restaurant in 1966. she volunteered her services which turned out to be a wild success. It was not her baking but her cooking that  caught the eye of Craig Claiborne, the  famed food critic and food journalist at the Times. She offered  an elephant omelet (!) made with real elephant meat (!)  as a promotional stunt for the '72 Republican convention. His article started out with that, but ended up promoting her bittersweet chocolate mousse and Queen Mother cake. From there it was onto cookbook writing where she finally was inducted into the James Beard foundation Cookbook Hall of Fame.

This recipe in today's Food section can be made by anyone. It is a classic chocolate mousse torte with the bottom being fine dry bread crumbs or cocoa powder. It requires eight large eggs, with the yolks and white separated (unfortunately you can't use aqua faba for this). A chopped up semisweet chocolate bar - and not chips make up the backbone of the recipe. There's also a tablespoon of instant espresso or coffee powder is also added for a mocha vibe. The chocolate is first melted in a bain-marie or double boiler. An easier way would be melting the chocolate in the microwave (watch out that it doesn't burn which can easily happen when nuking it). Dissolve the coffee into hot water and then pour it over the chocolate.it's then left to stand for five minutes, covered with a towel.If there are still bits of unmelted chocolate, return to the microwave for fifteen second blasts until everything is melted.  The yolk are then whipped in an electric mixer with the whisk attachment. The chocolate is added along with the vanilla Then the egg whites are whisked with the chocolate mixture being added in small batches.It's then poured into the pie plate and baked for twenty-five minutes.Pop into the fridge to chill  The mousse is topped with a lush homemade whipped cream and dusted with shaved dark chocolate.

Maida Heatter was a national treasure. The same can be said of this decadent dessert. Make it. Enjoy it. It is a rich classic.

Mmmmm M and M's

One of the most classic American candies is M&M's. These little multicolored gems are just good on their own or in a variety of different dishes and treats.What is even more interesting is their history and their impact on the American culinary landscape.

M&M's made their debut in 1941 during the beginning of World War II. Forrest Mars Senior based them on the British candy Smarties when he saw soldiers eat them as a snack during the Spanish Civil War. The British version had only debuted a few years before in 1937. and were possibly based on the Moravian version first made in Holesov Czech Republic as early as 1907.Mars was the father of the famed Milky  Ways and Mars Bars  introduced in 1923 and 1932. The candy is nothing more than a chocolate pellet coated with hard panning, basically hardened sugar syrup. Those iconic M's? One  is for Mars - of course and and Bruce Murrie, son of Hershey's chocolate president  William F.R. Murrie. They candy was made with Hershey's chocolate which had control of all the rationed chocolate at the time.After receiving a patent for it ,Mars had the candy made in the posh neighborhood of Clinton Hill, in Newark, New Jersey. Their first customer was the US Army who saw the candy as the perfect foodstuff that wouldn't melt in the pockets of soldiers stationed in tropical climates. It was strictly  army food until the end of the war when it was finally sold to civilians. The iconic brown package came about in 1950 while the Ms came about in 1949.It was black at first and then changed to white in 1954.

Most of us grew up with the classic milk chocolate or peanut ones that came about in 1954. The eighties saw the candies go global with being introduced all over the world, from Australia to Malaysia. They even hit the UK where they 've been competing with Smarties.Holiday M&M's were introduced then too, with pastel candies imprinted with bunny, chick and egg symbols. The Christmas ones were colored with  red, white and green coatings, with the last one  being mint flavored. The M's were replaced with fir trees, bells and candles. The Nineties saw the ushering in of M&M Minis sold in plastic cylinders . The new century welcomed such new flavors as dulce de leche, caramel, and peanut butter.Also entering the candy scene was dark chocolate - a nice break from the milk along with white chocolate.There's also chocolate crispy and pumpkin spice that comes out in the fall. Fruit flavors have also crept into the M&M flavor mill as  well. There are coconut, orange,cherry cordial raspberry and even candy apple.! Newer flavors are birthday cake and pretzel - the last a nice mix of sweet and salty.Mars  also makes pecan pie and caramel which is sooooo addictive.

Everyone has a favorite M&M. What's yours? Mine are caramel and almond for now. That may change when I taste the dark chocolate ones again.

Junior Baking Made Easy

Kids and baking cookies go together like  well  cookies and milk. Yet some recipes can be overwhelming for the young bakers, especially if you're letting them go solo.Go with the simplest.  It'll make for a fun  and not fretful time in the kitchen.

The easiest, and least worrisome are the no bake recipes.One of the most fun and the most candylike is the recipe for cow patties (horrible name but a tasty bite). It's adding butter, sugar, and milk,along with milk and cocoa powder in a four quart sauce pan. It;'s boiled for a minute and then taken off the stove.  Peanut butter and vanilla are then added , finishing with the oats. The  "dough" is then dropping by heaping teaspoons on wax paper lined baking sheets. You can add red and green cherry halves for a festive holiday look.If you feel that the kids can't handle a burner then think about Rice Krispie cookies. Heat up the butter and marshmallows in the microwave for  three minutes on high. Stir and then microwave again. Stir a second time to make sure marshmallows are completely melted. Then add six cup of the cereal,. Mix until all the rice puffs are coated. Pour mixture on a 15 x 10 x 1 inch pan coated with cooking spray. Use the cooking spray on the spatula and spray liberally on the cookie cutters.Decorate with icing, chocolate chips, silver dragees or anything that catches the kids' eyes. You can also make a Rice Krispie  house too, using all sorts of candies and cookies to decorate it.

Older kids such as the nine to twelve age range can have fun with simple sugar cookies. Try a drop recipe instead of a rolled , put in the fridge dough. It's a mix of flour, baking soda, salt and butter along with  one egg and vanilla extract. Sprinkle on holiday sprinkles before popping into an oven.Peanut blossoms are another fun holiday cooking and can be varied with both milk and dark chocolate  kisses. The dough is a peanut butter one, sweetened with light brown sugar. Continuing in that vein, have the young bakers trying their hand at peanut butter cookies. For even more deliciousness  dip the ends in either milk or dark chocolate and then blitz with red and green sprinkles.Chocolate chip cookies are everyone's favorite and the homemade ones are the best. A simple recipe is one that contains all the stuff that makes these snaps a decades old classic. It's an alchemy mix of flour , butter eggs, brown sugar (it has to be BROWN sugar, white just won't work) and of course chocolate chip or chunks. Dark chocolate is the best.

Encourage young bakers with simple recipes. They'll enjoy making and baking them. Let these future pastry chefs go wild with flour and sugar, eggs and vanilla.

Naturally Boosting Your Energy

we all have days when we hate to get out of bed . Our energy levels are low and everything including rising is a chore. It's time, then, to look into natural energy boosters. Even a bite will give the impetus to get up and go.

What can we eat to give us that get up and go? Most reach for that all important cup of joe to make them wide eyed and bushy tailed. The problem with caffeine is that it's dehydrating along with making you edgy throughout the day, It can also cause stomach discomfort - not good on the morning of a big meeting. Stick with that classic oatmeal.It's high in fiber too which the body needs to function properly. Bananas are ca also give you that much needed eye opening jolt. What's great about this fruit is that it can be eaten plain, as a snack or sliced and topping cereal.  It's also tasty  as part of a smoothie.Bananas can be eaten as a sweet afternoon snack when energy levels dip mid-afternoon.Greek yogurt is another food that can get the body running. Sweeten with honey and cinnamon for a breakfast treat or use it as a dip with veggies as a healthy and tasty lunch. Mix sauteed onions in it and serve with baked potato chips as a fun snack.

Energy levels can lag during the day too. Not a great feeling when you have a lot to do. The best solution is eat a high energy lunch, Chickpeas are the best choice as are dark leafy greens such as the ever popular kale. Create a salad with these too along with the addition of grape tomatoes  and broccoli, You could make a Greek yogurt based dressing for more boost or stick with a simple vinaigrette.Hummus is another chickpea recipe that's easy to make. It's basically pureeing them with lemon juice, olive oil and garlic. Serve with toasted pita for a light but filling lunch.The beans can also be blended with zucchini to make tasty fritters, the perfect Saturday lunch, Snacks are another way to help stay focused and bright eyed. Of course many of us reach for a chocolate bar. The only good ones are the dark  90 per cent chocolate . These resemble baker's chocolate in color and almost in taste. If these aren't your cup of energizing teas, then stick with nuts. Almonds are the most healthiest but walnuts, Brazil nuts, cashews. and pecans can also give you more energy. If you do crave a chocolate bar go for a dark one loaded with hazelnuts. Hazelnuts are pure energy. They do taste good on their own but they're pure heaven married to dark chocolate.

Jump start your day with  energy boosting foods. They'll give you the jolt needed to function properly . Start today for a burst of vibrancy.

Eating For Health

It's time to eat right as we ease into cooler weather. We need to boost our vitamin and antioxidant intake along with decreasing all those carbs and other bad stuff. The benefits are great - less aches and pains along with fewer cough and colds.

The fall harvest is full of beneficial veggies and fruits. Squash is in abundance right now. It pays to incorporate it into our meals three or four times a week.It is chock full of Vitamin C and magnesium which help to destroy free radicals throughout the body.It is also loaded with Vitamin A , namely caretenoids which give it that rich orange color. These also give us lutein and zeaxanthan which helps in preventing the degenerative eye disease, macular degeneration along with strengthening the eyes. It's also inflammatory which help prevent against fevers and even gout. Brussels sprouts are another fall favorite making their debut for the season in many grocery stores. These mini cabbages are other good veggise to eat right now. Like squash they are loaded with Vitamin C but also folate and fiber. The first reduces heart attacks along with being a key factor in the formation and maintenance of DNA -necessary for developing fetuses. Fiber is a dietary must. It keeps the lower intestine working along with lowering cholesterol. Even though tomatoes are past their season, you can still buy vine ripes and grape varieties. They are chock full of magnesium, phosphorous and copper (!) which promote everything from healthy skin to  bone strength and prostrate health for men.

Healthy eating can have a fun side. Raisins, always , a fun nosh are loaded with all sorts of good things. They have catechins which scavenge the free radicals floating in the body that wreak havoc on organs and cells. they also reduce the chance of diabetes and hypertension. Pair them with almonds for a sweet, chewy, snack. Almonds are full of calcium and potassium and have as much antioxidants as broccoli! They also build strong bones and teeth as well as artery walls. Nut fans should also consider pecans too. They're high in iron and manganese along with promoting digestive and heart health.They also reduce breast cancer risk and strokes Dark chocolate, the darling of foodies and chocoholics ,is about the most fun of all the good for you foods.It's shot full of antioxidants as well as a great source of energy.It also raises the good cholesterol HDL while lowering the bad kind LDL. It's excellent for the brain because it increases the bloods' flow to it. Any form of dark chocolate contains theobromine which hardens tooth enamel. The best part about  fun, healthy foods is that they can be combined to make fun treats. Dip raisins and the nuts in melted dark chocolate to form tasty clusters that are not only a treat for your taste buds but for your entire body too.

Eating healthy has so many benefits. It staves off the minor diseases and prevents the major ones form occurring.  Bring these foods into your diet for better living.

Valentine's Day Candy Anytime

Valentine's Day is known for its'  lush boxes of chocolate cremes, caramels  and nuts.. They're wonderful to nibble on but there's that "Aww " moment when you run out.  Yet ,you can have them any time of the year.It all starts with a bag of chocolate chips.

Many home chefs balk at candy making and understandably why. It does require a candy thermometer  and it's tough to discern when the candy goes from the soft ball. to hard ball stage.It can also be dangerous because sugar burns can be serious enough for a visit to the ER.  Some recipes , though, don't require a lot or any cooking. Chocolate covered cherries is just mixing and blending.It's blending butter and corn syrup together , and then adding confectioner's sugar.It's kneaded until it becomes a kind of dough and then chilled. A teaspoon of it is wrapped around a maraschino cherry and then each is enrobed or dipped in either melted milk or dark chocolate. You could use chocolate confectioners; coating but the chips are also acceptable too. What about those luscious caramels? Those, too, can easily be whipped up in any home kitchen. You could make your own which would be a mix of butter, brown sugar cooked with corn syrup and condensed milk. If you're still leery about making it , buy caramel sauce, sea salt and again, chocolate chips,It's making chocolate cups first, then filling them with the sauce and salt , Afterwards, pour more melted chocolate on top as the cover.

The marriage of peanut butter and chocolate, light or dark is heavenly. Many love Buckeyes,, those peanut butter filled bonbons, named after the nuts from Ohio's state tree. Creamy can be used, but for more texture and fun, use the crunchy kind. The recipe involves mixing peanut butter, butter and , vanilla together as a paste. These are then rolled into marble-like balls to be chilled in the fridge. The coating is chocolate chips with shortening added to ensure a satiny, glossy finish. The balls are then dipped into this and left to harden until firm.  You can also chocolate dip nuts too, such as peanuts, or cashews as the candy companies do.The highlight of any candy box are the coconut cups. These are nothing more than molded haystacks, those tasty domes of toasted coconut and chocolate. It's just toasting shredded coconut on a cookie sheet for five to ten minutes in a 325 degree F oven . Melt the chips in the microwave or in a saucepan, then thoroughly blend. Instead of using a spoon to drop onto a greased cookie sheet. , spoon into a greased candy mold.Coconut can also be used in a coconut creme candy. It's mixing it with confectioner;s sugar and condensed milk to form a paste. As wth the other cremes, form into small marbles shaped balls and chilling for twenty minutes. They can be then dipped in melted milk or dark chocolate  mixed with shortening for glossiness.

You can have Valentine's Day candies all year round. Make the entire box or just the ones you love. Either way , it's a sweet treat not just reserved for the day of love but for every day.

The Leftover Issue

What to do with those scores of leftovers? Not surprisingly Wednesday's New York Times Food section came out with its' leftover issues. After all, it guided home chefs through the prepping and cooking their Thanksgiving meal. It should be no different the day after. There are some innovative dishes to try with what's left of your holiday  bounty.

If you're tired of tetrazzini or turkey sandwiches you may want to read  Samin Nosrat's contribution to the Food section.Chef Nosrat not only cooks but writes a popular blog. She spices up the usually bland meat with a dazzling array of spices and ideas. Turkey is an excellent canvas because it easily absorbs other flavors which only accentuate its mild gaminess.If you're looking for a light leftover then think the Vietnamese chicken noodle soup pho ga .It' a clear broth zested up with star anise, ginger, and fish sauce.It does require turkey broth but if you don't have it  then sub in chicken broth.There's also brown sugar and fish sauce.If you don't have or can't find the last mix up soy sauce with hoisin and use that.The soup also has yellow onion too for flavor and texture. The onions and ginger can either be charred over an open flame or broiled on a foil-lined baking sheet. Pho ga is a fun soup because eaters can customize it from a platter of add-ins such as mung beans, cilantro, Thai basil, limes, and jalapenos. It can be fragrantly herbal or zingy with fire. It's also a comforting noodle soup thanks to also having rice vermicelli added, perfect on a cold November night.

Chef Nosrat also gives us turkey mole verde and turkey tikka marsala. The first is a nod to Mexican cooking and is a great way of combining light and dark meat.It's not the typical mole recipe that requires cocoa  but a green one made up of  tomatillos, chard  romaine leaves, jalapeno,cilantro, and oregano. Again it does require turkey stock but chicken can do nicely here.It also has an interesting paste made from pumpkin and sesame.It can be served with steamed white rice or corn tortillas.For an entirely different spin Chef Nosrat gives us turkey tikka masala.It's marinating four cups of the bird in a bright  and spicy bath of garam masala, coriander ,cumin, paprika and turmeric blended with crushed garlic and plain yogurt.The masala  calls for ghee or clarified butter but you can also use a neutral tasting oil such as vegetable or olive.This is made separately with tomatoes and serrano peppers as the marinated turkey is broiled  until it blackens in spots. This  usually takes five to six minutes..Before combining the meat and masala, the masala has to be pureed for a smoother texture, The turkey is then added to this and simmered for five to ten minutes, with an occasional stir until it's done. Garnish with cilantro and serve with steamed basmati rice.

Don't  let that turkey languish in the fridge.Use it in fun and spicy recipes that will accentuate its' gamey , sweet mildness. It is the perfect canvas for all sorts of flavors and techniques.

Genvieve's An Old Fashioned Candy Store

There's nothing like an old fashioned candy store, especially at the holidays' It's a travel back in time where treats were hand dipped and stirred  in copper kettles.This is the case of Genvieve's a sixty eight year old institution in Garfield, New Jersey. It has given the community some of the best local choclates for three generations.

Garfield, New Jersey is a gritty mill town on the local Passaic River with a long history.A place like Genvieve's stands out definitely. It is a sweet , old fashoned storefront decked out in curtains, much like what you see in old movies. The smell is reminiscent of an old fashioned candy store, redolent of freshly made chocolate,.What I like  about it is that there's a wide array of old fashioned candies such as chocolate covered cherries, flavored cremes and caramels.You can find the rare gems such as rum balls and brittle. There are also chocolate pops and holiday themed chocolate balls s. The candy doesn't disappoint.Genvieve's milk chocolate mini Santas are rich and creamy.They are what candy should taste like ,especially now at the holidays. it was smooth without the usual waxy taste most associated with mass produced chocolates.I would definitely try the cherries the next visit as both the milk and dark chocolate dipped pretzels. of course homemade brittle is always good too,andI 'm sure that Genvieve's uses fresh butter in making it's crunch. Garfield , New Jersey is an old fashioned town.Family businesses go back three and even four. Generations.Genvieve's is no different.For sixty eight years it has been producing some of the finest candy in the Southern Bergen county area.It is a true old fashioned gem ,producing those rare jewels homemade chocolates.

Easter and Passover Treat Week

This is the week for candies and treats. Although Passover is also this Wednesday and like Easter, is serious, it does have its’ sweets. This is also the week to dig in early for all those Easter treats too. I’ll be writing about these luscious goodies from creamy Perugina eggs to melt in your mouth Manishevitz macaroons.

What to start off with ? Chocolate eggs. These are made by everyone from Dove to Hershey’s and have a fun pop in your mouth feeling. They’re based on Easter’s ancient symbol, the egg, symbol of fertility. Dove’s are smooth and creamy and come in both ,milk and dark chocolate. Hershey’s just comes in the milk but still just as smooth on the tongue as the other. (to be fair though Hershey’s has an Easter Kiss which is filled with coconut - a nod to the coconut Easter egg) These are wonderful filling up a basket or looking cute in an Easter themed candy dish.

The chocolate egg is one of the fun Easter treats everyone looks forward to this time of year. They’re the perfect little snack after an Easter dinner or just fun to munch on during an Easter egg hunt!

Running With Foodies

Everyone has this notion that we foodies are overweight couch potatoes who live for food. Well, in some cases that's true however some (not myself) do run and exercise. We can even catch Frisbees if need be. Active foodies love good wine and drink but they also should love foods that are good for them too.

Since warm weather is officially here it's time to get out and do some kind of motion. We can't just eat and nap. It's time for a change and some form of exercise.. There's this new energy water drink that I'm a big fan of, called Fyxx Hybrid Energy Drink. This is spring water infused with caffeine. Yes, I know caffeine is a big no no. It makes you hyper and keeps you awake until 3AM. Fyxx's creators have taken this into consideration so they have given each bottle just a small jolt of the stuff. You can drink a glass with your lunch ad feel energized for the entire afternoon. It's also good if you're playing ball or at the beach because it also hydrates Right now it's currently being sold in the New York and New Jersey areas. If you can't get it go to the website, www.fyxxwater.com and order a case. Another energy booster is fresh fruit. Strawberries are an excellent way to boost your energy. One cup is only 45 calories and it's still packed with Vitamin C, folic acid and potassium. Another great snack for active foodies is blueberries. These little berries are power packed with antioxidants and vitamins as well. Blueberries are also great toppers for plain or frozen yogurt.

Active foodies should also indulge in chocolate every now and then. Dark chocolate is full of those amazing antioxidants. Starbucks has come out with a mini sampler featuring postage stamp sized bites of extra dark, milk and dark mixed with ground coffee beans. These are just the right pick me up for the afternoon blahs. The sampler box is being featured at Target as well along with the parent company, Starbucks.

If you're a running foodie then you already know that you should be getting a good weekly dose of healthy carbs. This comes in the form of pasta. You can vary this dish with heart healthy sauces featuring spinach and broccoli rabe mixed with tomatoes. Stay away from creamy sauces such as Alfredo or vodka.These are too rich and high in calories (as we all well know). If you're tired of eating too much angel hair or rotelli, think about grilled or vegetables over brown rice. These are perfect treats for foodies watching their weight.

Not all of us lie on the couch and devour the latest ice cream rage. We do sometimes eat healthy. We even walk or run and sometimes without the reward of food at the end.