Kids are usually the first to balk at healthy eating. However tween Marshall Reid is the first to actually promote it as well as relish it. This North Carolina kid is becoming a revolutionary force in the healthy eating campaign , pushing other school kids across the country to follow his example. The best part is it's working and he's able to change diets as well as attitudes.
Marshall's story was the highlight of yesterday's New York Times Dining section. The interview, conducted by Jan Hoffman tells of a bullied child, teased for his weight and how he took control of both. He decided to go the opposite of the movie"Supersize Me" and portion sized his eating habits. He lost weight and drove down his weight. Exercise also helped however switching from processed and fast foods was the real benefit. Gone was all the extra salt and sugar and in its' stead fresh fruit and veggies. It also helped that Marshall took an interest in cooking too. He also prepares healthy and fun dishes for himself and his family.
Marshall is now reaching out to kids throughout the US and the world with his good eating habits and advice. He has several You Tube videos that are entertaining and informative (it's no wonder this personable kid has a large fan following.) as well as his book Portion Size Me, that he wrote with his mom Alexandra.With her , his dad, Dan, and older sister, JordanMarshall holds quiz shows entitled Healthy Snack War Challenges in which grade schoolers have to answer questions about nutrition and food. He is doing as much as British chef, Jamie Oliver, is in trying to change our young's eating habit. He is succeeding and getting fellow grade schoolers away from burgers and fries, chips and soda..
Give Marshall Reid a few more months and this champion of kid's eating might even have his own TV show. Despite his age he is a maverick in getting America's youth to eat properly . Thanks to him , we just may have a generation of healthy eaters.
Thursday, April 26, 2012
Wednesday, April 25, 2012
Le Saison Du Poi
Spring brings about one of our most favorite vegetables - the pea.Like asparagus it means that warm weather is just around the corner.It also bursts with just picked flavor. Spring peas are wonderful in a variety of ways, from the traditional to the avante garde.
The legume was the subject of the Letter From Paris section in today's New York Times Dining section. The column;s author, Elaine Sciolino was lucky enough to travel to every foodie's fantasy - Provence where she dined at the famed eatery L'Oustau de Baumaniere . The restaurannt is mainly known for its' guests, ranging from Queen Elizabeth II to Saddam .Hussein. The famous and infamous aside the restaurant is known also for its' almost celestial tasting dishes.Right now the seasonal pea is its' star.This is peak season for the legume and there are a variety of dishes that L'Oustau's chef creates. The French love peas.In fact Charlemagne planted several plants in his garden.
The best way that Ms. Sciolino had them is probably the simplest. These were seasoned with pork belly and butter. She then returned to New York where she received lessons in how to cook them from Guy Savoy , chef at New York's famed Arc de Triomphe. For anyone who wants to cook fresh ones right now, remember that the smaller ones are the best. They have the sweetest flavor as opposed to the bigger ones. These are probably older and have a tough , mealy texture. She also learns how to cook pea pods which are usually discarded. The secret is to peel away the tough , translucent inner membrane, The best way is to have peas with butter which complements the sweet earthy taste. Some use them in soups and salads. There is even a green pea ice cream that capitalizes on its' sugary flavor.
Spring brings all sorts of greenery, including peas bursting with flavor. Add this seasonal treat to your Sunday dinners or weekday meals. They're a great way of celebrating the season!
The legume was the subject of the Letter From Paris section in today's New York Times Dining section. The column;s author, Elaine Sciolino was lucky enough to travel to every foodie's fantasy - Provence where she dined at the famed eatery L'Oustau de Baumaniere . The restaurannt is mainly known for its' guests, ranging from Queen Elizabeth II to Saddam .Hussein. The famous and infamous aside the restaurant is known also for its' almost celestial tasting dishes.Right now the seasonal pea is its' star.This is peak season for the legume and there are a variety of dishes that L'Oustau's chef creates. The French love peas.In fact Charlemagne planted several plants in his garden.
The best way that Ms. Sciolino had them is probably the simplest. These were seasoned with pork belly and butter. She then returned to New York where she received lessons in how to cook them from Guy Savoy , chef at New York's famed Arc de Triomphe. For anyone who wants to cook fresh ones right now, remember that the smaller ones are the best. They have the sweetest flavor as opposed to the bigger ones. These are probably older and have a tough , mealy texture. She also learns how to cook pea pods which are usually discarded. The secret is to peel away the tough , translucent inner membrane, The best way is to have peas with butter which complements the sweet earthy taste. Some use them in soups and salads. There is even a green pea ice cream that capitalizes on its' sugary flavor.
Spring brings all sorts of greenery, including peas bursting with flavor. Add this seasonal treat to your Sunday dinners or weekday meals. They're a great way of celebrating the season!
Tuesday, April 24, 2012
Fruit Strips Fun Sweet Eating
What to give a hungry kid or evne adult when they;re craving sweets? Chocolate? Too unhealthy and sugar laced, especially the milk kind. Cookies? Too addictive and sometimes dry. What about fruit strips or leathers. These are tasty, flavorful snack with little calories and better yet - little preservatives.
Fruit leathers or strips are nothing more than pureed fruit that is spread out and dried. They do have a patent leather like look to them. They're fun to eat from their texture to the yummy burst of flavor. they're also perfect in party goodie bags as opposed to candies as well as a good snack on the soccer field. For adults fruit leathers are great for hiking or any sports, giving a quick burst of energy. They;re also not mess y unlike fruit and great for the upcoming beach days, Another plus is that they're easy to carry around making them perfect for brown baggers. Fruit leathers are low in calories with most ranging between 45 and 50
There's a controversy about whether to buy or make fruit leathers, If you're into natural foods and eating , then you can make them.It's basically boiling and puree any chopped fruit(grapes require seeding and mashing). Add lemon juice for preserving. It's then a process of spreading out the puree onto microwave sturdy Saran wrap and then slow baking in a 140 degree oven for eight to twelve hours. The strips are ready to eat when the leather is non sticky to the touch However for those who want their fruit leathers right at hand, consider Target's Archer brand fruit strips. These come in a variety of flavors and fruit combos like wildberry, a strawberry,blueberry and raspberry mix along with their apricot. Another good brand is sunRype which has banana strawberry and strawberry flavors. I love this one , because it's ribbed like licorice and fun to eat.
Fruit strips or leathers are a fun and tasty snack. Use them for upcoming picnics or just in a lunch bag. They not only a great treat , they ;re also healthy too!
Fruit leathers or strips are nothing more than pureed fruit that is spread out and dried. They do have a patent leather like look to them. They're fun to eat from their texture to the yummy burst of flavor. they're also perfect in party goodie bags as opposed to candies as well as a good snack on the soccer field. For adults fruit leathers are great for hiking or any sports, giving a quick burst of energy. They;re also not mess y unlike fruit and great for the upcoming beach days, Another plus is that they're easy to carry around making them perfect for brown baggers. Fruit leathers are low in calories with most ranging between 45 and 50
There's a controversy about whether to buy or make fruit leathers, If you're into natural foods and eating , then you can make them.It's basically boiling and puree any chopped fruit(grapes require seeding and mashing). Add lemon juice for preserving. It's then a process of spreading out the puree onto microwave sturdy Saran wrap and then slow baking in a 140 degree oven for eight to twelve hours. The strips are ready to eat when the leather is non sticky to the touch However for those who want their fruit leathers right at hand, consider Target's Archer brand fruit strips. These come in a variety of flavors and fruit combos like wildberry, a strawberry,blueberry and raspberry mix along with their apricot. Another good brand is sunRype which has banana strawberry and strawberry flavors. I love this one , because it's ribbed like licorice and fun to eat.
Fruit strips or leathers are a fun and tasty snack. Use them for upcoming picnics or just in a lunch bag. They not only a great treat , they ;re also healthy too!
Monday, April 23, 2012
Healthy Spring Drinks
Spring brings not only warm weather but a variety of affairs and parties. There;s everything from graduations to Mother's Day to confirmations to communions.This is the season of celebration and toasting.However what to have that not only fun but good for you? There's a whole list of tasty libations both good to guzzle and good for you.
Spring parties need fruity drinks. This is a perfect time for getting out the juicer and creating some healthy and good for you combos. Melonade, juice made with cantaloupe juice and water is refreshing . Any berry makes not only a good juice, but a great flavor when mixed with unflavored club soda for a fun foamy fizz, Try a strawberry one to get a pink fluffy topped mocktail or a blueberry one for a lovely violet colored fizz. You can also buy already made healthy juices like the Sambazon brand which is all natural and chemical free and blend it with any seltzer or club soda.
Spring parties deserve punch. The problem is that punches are usually sugary affairs loaded with everything from honey to ice cream. A punch should be light and refreshing, a perfect complement for both sandwiches and cake, . A good base for any non alcoholic punch is always club soda however it can be varied with flavored clubs. Try a cranberry flavored club soda with cranberries (use the dried )and ginger . For a berry flavored club, again add ginger for spice and bite and then freshly cut strawberries along with raspberries, blueberries and blackberries.If the punch is a tad bitter, then pinch in some raw sugar (never the white) or agave syrup. Add festive ice cubes too for more fun.
There's nothing like a warm Spring night for partying.What goes well with it is a deliciously cool drink that's not only tasty but also healthy.It's the perfect way to celebrate.
Spring parties need fruity drinks. This is a perfect time for getting out the juicer and creating some healthy and good for you combos. Melonade, juice made with cantaloupe juice and water is refreshing . Any berry makes not only a good juice, but a great flavor when mixed with unflavored club soda for a fun foamy fizz, Try a strawberry one to get a pink fluffy topped mocktail or a blueberry one for a lovely violet colored fizz. You can also buy already made healthy juices like the Sambazon brand which is all natural and chemical free and blend it with any seltzer or club soda.
Spring parties deserve punch. The problem is that punches are usually sugary affairs loaded with everything from honey to ice cream. A punch should be light and refreshing, a perfect complement for both sandwiches and cake, . A good base for any non alcoholic punch is always club soda however it can be varied with flavored clubs. Try a cranberry flavored club soda with cranberries (use the dried )and ginger . For a berry flavored club, again add ginger for spice and bite and then freshly cut strawberries along with raspberries, blueberries and blackberries.If the punch is a tad bitter, then pinch in some raw sugar (never the white) or agave syrup. Add festive ice cubes too for more fun.
There's nothing like a warm Spring night for partying.What goes well with it is a deliciously cool drink that's not only tasty but also healthy.It's the perfect way to celebrate.
Saturday, April 21, 2012
A Healthy Spring Picnic
It's time to celebrate Spring and what better than an old fashioned picnic.Yet what gets packed in some baskets can be unhealthy. It's time for a change, and get rid of all those snacks. There's nothing like enjoying fresh air with freshly made sandwiches and nibbles. Besides it's a good time to take advantage of the proudce just come into season.
A big part of any picnic are the sandwiches. Most people slap processed meat on bland white bread and consider it a good meal. For variety they may add some tasteless processed cheese or even cold, ,greasy bacon. It's time to change that. Sub in darker bread which is healthier.The base doesn't have to always be whole wheat.it could be a twelve or fifteen grain bread or even rye or pumpernickel. As for fillings, always think fresh. Picnics are a great way of getting rid of any leftover meat or meat loaf. Last night's chicken, turkey or even London Broil and meat loaf make better fillings than processed cold cuts. Even a tomato sandwich is a delicious picnic treat. Layer thickly cut Beefsteaks on bread with mayo. If it;s not too warm think about a tarragon egg salad on whole grain rolls.Add some mayo or ketchup for more taste and a pickle on the side.
As for the extras, think fresh again. Nix the overly processed chips and cheese puffs. Grape tomatoes are fun to bring along as are radishes and baby carrots. Cut celery is also good and you can pack up an easy to make vinaigrette for dipping. Try bringing other easily totable veggies such as cauliflower and broccoli too. Fresh mozzarella balls are another fun snack. Carry this theme into dessert where you can bring small containers of melon, strawberries and pineapple. Put them on sticks for an "au naturale" kabob. These are definitely healthier (and maybe a bit more fun) than s'mores. Another bring along are all natural cookies (such as "Back To Nature's many kinds)Wash everything down with fresh brewed teas or fruit juices.
Enjoy a healthy and fun day out with healthy and fun foods. They'll give more energy to run around and enjoy the Spring air and company. It's also a nice way to appreciate nature!
A big part of any picnic are the sandwiches. Most people slap processed meat on bland white bread and consider it a good meal. For variety they may add some tasteless processed cheese or even cold, ,greasy bacon. It's time to change that. Sub in darker bread which is healthier.The base doesn't have to always be whole wheat.it could be a twelve or fifteen grain bread or even rye or pumpernickel. As for fillings, always think fresh. Picnics are a great way of getting rid of any leftover meat or meat loaf. Last night's chicken, turkey or even London Broil and meat loaf make better fillings than processed cold cuts. Even a tomato sandwich is a delicious picnic treat. Layer thickly cut Beefsteaks on bread with mayo. If it;s not too warm think about a tarragon egg salad on whole grain rolls.Add some mayo or ketchup for more taste and a pickle on the side.
As for the extras, think fresh again. Nix the overly processed chips and cheese puffs. Grape tomatoes are fun to bring along as are radishes and baby carrots. Cut celery is also good and you can pack up an easy to make vinaigrette for dipping. Try bringing other easily totable veggies such as cauliflower and broccoli too. Fresh mozzarella balls are another fun snack. Carry this theme into dessert where you can bring small containers of melon, strawberries and pineapple. Put them on sticks for an "au naturale" kabob. These are definitely healthier (and maybe a bit more fun) than s'mores. Another bring along are all natural cookies (such as "Back To Nature's many kinds)Wash everything down with fresh brewed teas or fruit juices.
Enjoy a healthy and fun day out with healthy and fun foods. They'll give more energy to run around and enjoy the Spring air and company. It's also a nice way to appreciate nature!
Friday, April 20, 2012
Fusing With Fuze
Trying to find a relatively natural drink is hard these days. Mostly it's overly sugary sodas or syrupy teas. However there's an alternative.Fuze. This is a great all natural drink that comes in teas and fruit fusions. It will be great for those hot , sweltering days ahead.
Fuze has been around for the last ten years , founded in 2000 by Lance Collins and the company's creative director Paula Collins in Collins, Englewood, NJ basement. It was first distributed to Northern Califormnia wht only three flavors, mixed berry, banana colada and cranberry raspberry.Now the drink is divided into five catagories Slenderize, Refresh, Tea, Defensify, and Vitalize.Each drink has a healthy combo of vitamins, amino acids, and herbs, and alternative sweeteners such as crystalline fructose. This last is a processed sweetener that is derived from corn.Fuze is devoid of any processed white sugars and fructose.
I discovered Fuze after completely changing my diet. Trying to find a tasty drink that's good for you was difficult. I had given up my usual Pepsi and was looking for something else. Let's face it. One can only drink so much water and flavored seltzer. These are good however there's nothing like a cold glass that 's tasty. I love the teas., especially the Green Tea With Honey and Ginseng which has a light delicate flavor. Fuze's other tea., a mix of green and black with acai berry is also yummy and it's a bit more robust than the other. Another fave is their Slenderize line's tropical punch.It's like a refreshing pina colada and perfect for a mid afternoon pick me up. I am definitely going to try Fuze's other flavors as well.The teas have 120 and 130 calories respectively while the Slenderize has none.
If you;re looking for a different kind of refreshment , look no further than Fuze.It's a delicious drink that's good for you. It's made with all natural ingrdeients and chock full of vitamins. What a perfect way to start a hot summer!
Fuze has been around for the last ten years , founded in 2000 by Lance Collins and the company's creative director Paula Collins in Collins, Englewood, NJ basement. It was first distributed to Northern Califormnia wht only three flavors, mixed berry, banana colada and cranberry raspberry.Now the drink is divided into five catagories Slenderize, Refresh, Tea, Defensify, and Vitalize.Each drink has a healthy combo of vitamins, amino acids, and herbs, and alternative sweeteners such as crystalline fructose. This last is a processed sweetener that is derived from corn.Fuze is devoid of any processed white sugars and fructose.
I discovered Fuze after completely changing my diet. Trying to find a tasty drink that's good for you was difficult. I had given up my usual Pepsi and was looking for something else. Let's face it. One can only drink so much water and flavored seltzer. These are good however there's nothing like a cold glass that 's tasty. I love the teas., especially the Green Tea With Honey and Ginseng which has a light delicate flavor. Fuze's other tea., a mix of green and black with acai berry is also yummy and it's a bit more robust than the other. Another fave is their Slenderize line's tropical punch.It's like a refreshing pina colada and perfect for a mid afternoon pick me up. I am definitely going to try Fuze's other flavors as well.The teas have 120 and 130 calories respectively while the Slenderize has none.
If you;re looking for a different kind of refreshment , look no further than Fuze.It's a delicious drink that's good for you. It's made with all natural ingrdeients and chock full of vitamins. What a perfect way to start a hot summer!
Thursday, April 19, 2012
Rediscovering Anchovies
Anchovies are those fish that either bring forth a chorus of "ahhs" or ughhs." Most people usually emit the last, vilifying the tasty little swimmers. Most people haven't had a proper anchovy that's a combination of both salty and sweet. It's time to change their attitudes.
This was the subject in yesterday's New York Times Dining section.Dining regular , Jeff Gordinier writes glowingly about this sometimes overlooked , most often times hated fish. Anchovies are actually very good health and nutritionwise . They are rich in Omega 3 fatty acids and are excellent for those suffering from rheumatoid arthritis. Their taste packs a wallop for those use to bland tasting fish.. There is a strong brininess to them that goes well with certain foods. Most people know them from gracing pizzas however they figure prominently in Piedmontese cooking. Ironically, this landlocked provence is known for its; anchovy sauce, bagna calda where bits of Savoy cabbage and meat are heated in hot bath combo of the fish, hot oil and butter.(although anchovies were brought to the Piedmontese Alps to dry before packing)
Anchovies are making a big comeback in New York hipster restaurants,Bon Chovie, operated by couple Renae and Neill Holland , sells bread crumb dipped fried anchovies which are getting a wide and loyal following.Seamus Mullen , chef at the West Village's Tertulia creates a silky blend of the fish and creamy sheep's milk cheese called tosta matrimonio. It is a marriage of delicious saltiness and sweetness. Diners are also falling for the tapas staple, boquerones, the elegantly pale and cured anchovy, now starring at a number of Spanish eateries. Anchovies with Italian salsa verde are big at another restaurant Sorella where the chef Emma Hearst makes them in the true Ligurian style. There are some pizzerias that serve anchovies as toppings and the pies are worth trying.
Anchovies are becoming hip again. Yet fall for their taste, a rich blend of salty and sweet and be hooked. Try them with cheese for a different spin or tapas style , plump and marinated ot with a fresh, earthy salsa verde. Even if they're gracing a pizza they'll be just as tasty- bringing out the sweetness of the mozzaella and tomato sauce.
This was the subject in yesterday's New York Times Dining section.Dining regular , Jeff Gordinier writes glowingly about this sometimes overlooked , most often times hated fish. Anchovies are actually very good health and nutritionwise . They are rich in Omega 3 fatty acids and are excellent for those suffering from rheumatoid arthritis. Their taste packs a wallop for those use to bland tasting fish.. There is a strong brininess to them that goes well with certain foods. Most people know them from gracing pizzas however they figure prominently in Piedmontese cooking. Ironically, this landlocked provence is known for its; anchovy sauce, bagna calda where bits of Savoy cabbage and meat are heated in hot bath combo of the fish, hot oil and butter.(although anchovies were brought to the Piedmontese Alps to dry before packing)
Anchovies are making a big comeback in New York hipster restaurants,Bon Chovie, operated by couple Renae and Neill Holland , sells bread crumb dipped fried anchovies which are getting a wide and loyal following.Seamus Mullen , chef at the West Village's Tertulia creates a silky blend of the fish and creamy sheep's milk cheese called tosta matrimonio. It is a marriage of delicious saltiness and sweetness. Diners are also falling for the tapas staple, boquerones, the elegantly pale and cured anchovy, now starring at a number of Spanish eateries. Anchovies with Italian salsa verde are big at another restaurant Sorella where the chef Emma Hearst makes them in the true Ligurian style. There are some pizzerias that serve anchovies as toppings and the pies are worth trying.
Anchovies are becoming hip again. Yet fall for their taste, a rich blend of salty and sweet and be hooked. Try them with cheese for a different spin or tapas style , plump and marinated ot with a fresh, earthy salsa verde. Even if they're gracing a pizza they'll be just as tasty- bringing out the sweetness of the mozzaella and tomato sauce.
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