Earthly Eating

Not all foods are created equal. For example, yogurt is a healthy food, but not if you buy a variety that contains high-fructose corn syrup, aspartame, and/or artificial colorings. Here are some food categories and the best choices under that category for you and your family.

1. Beverages:

• Flavored water: Wateroos
• Soymilk: Silk, Edensoy, Zensoy, Soy Dream.
• Milk: Horizon Organic, Organic Valley, Natural by Nature.
• Juice: Apple & Eve, Kagome (fruit and veggie mix), R.W. Knudsen, Whole Kids, Back to Nature, Honest Tea.
(Most available in single-serve containers.)

2. Snacks:

• Yogurt: Stoneyfield Farm, Horizon, Organic, Lifeway Probugs, Whole Soy, Wallaby.
• Smoothies: Stoneyfield Farm, Bolthouse Farms, Horizon Organic.
• Chips: Stacy’s, Snyder’s of Hanover, Glenny’s, 365 Foods, Good Health, Genisoy, Lundberg, Snack Factory.
• Crackers: Wasa, Kashi, Sesmark
• Cookies: Back to Nature, Mi-Del, Newman’s Own, Immaculate Baking Co., Healthy Handfuls, Annie’s Homegrown.
• Whole Grain or Granola Bars: Odwalla, Cascadian Farm, Kashi, Clif Kid, EnviroKidz, Larabar, Barbara’s Bakery.
• Fruit Snacks: FruitaBu, Clif, Tropicana FruitWise, O Organic Rasins, Amazin’ Rasins
• Cereals: Back to Nature, Nature’s Path, Bare Naked, Kashi, Mother’s
• Applesauce: Santa Cruz, Mott’s Organics, Eden Organic
• Pudding: Lifeway, Zensoy, Kozy Shack
• Allergy-Free: Enjoy Life, Pamela’s

3. Main Dish:

• Deli Slices: Applegate Farms, Hormel Natural Choice, Organic Valley, Lightlife (GMO-Free Soy)
• Tuna: Wild Palney, Henery & Lisa’s Natural Seafood
• Mac N’ Cheese: Back to Nature, Annie’s Homegrown
• Bread: Rudy’s Organic, Wild Oats, Ezekiel
(Source: Kiwi 2007)

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Earthly Eating Recipe:

Cream Cheesy Chili Dip (Just in time for the Super Bowl)
Makes 24 servings

1 tub (8 oz.) cream cheese spread, softened
1 can ( 10.5 oz.) chili (canned or homemade)
1/2 cup shredded cheddat cheese
2 tbs. chopped cilantor (optional)

Spread the cream cheese onto the bottom of a microwave-safe pie plate and top with chili and cheddar cheese.

Microwave on high for 45 seconds to 1 minuteor until the cheddar cheese is melted all the way around the plate. Sprinkle on the silantro and serve. Serve with thick crackers or thick chips.

Happy Eating!

Just how crutial is breakfast? Research suggests that eating a healthy breakfast can control weight and lower cancer risk. Eating breakfast increases the metabolic and calorie burning rate. But when you skip this important meal, it can have the opposite effect. Slowing your metabolic rate, leaving you with less energy and making it harder to control weight.

A healthy breakfast is key for young people as well. Children and adolescents who eat in the morning perform better on tests and show improvements in memory. Many studies show that children who eat breakfast have a better overall diet, and are healthier. They tend to learn better than children who do not eat breakfast. Keep in mind that what you eat for breakfast is critical as well. To improve memory and concentration, consume breakfats that contain wholgrain foods and fruits. THese types of foods will release carbohydrates slowly into the bloodstream.

Pressed for time to eat breakfast? Many families find it hard to fit breakfast into their busy schedules. Fresh and dried fruits, nuts, smoothies, breakfast burritoes, and nutrition bars make quick and healthy breakfasts. Muffins, pancakes, and waffles can be made ahead, frozen, and defrosted at a later time during the day for convenient breakfast on the run. Also stock your kitcehn with whole-grain hot and cold cereals and low-fat yogurt. These items make a quick breakfast also withat will give you fuel you need to start your day.

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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Lemon Stand Pie
Serves: 8

1/3 cup Lemonade Flavor Drink Mix
1/2 cup Cold water
2 cups Vanilla ice cream, softened
1 tub (8 oz.) Whipped topping, thawed
1 Graham cracker pie crust (6 oz.)

Place drink mix in a large bawl. Add water and stir until mix is dissolved. Add ice cream. Beat with an electric mixer on low speed until well blended. Gently stir in whipped topping and freeze if necessary, until mixture is thick enough to mound.

Spoon into graham craker crust. Freeze at least four hopuse or overnight until very firm. Remove from the freezer 15 minutes before serving. Let stand at room temperature until pie can easily be cut. Store leftover pie in the freezer.

Happy Eating!

• Eggs or Egg Beaters? Egg Beaters has less fat and cholesterol than eggs so its is healthier?
Actually: Egg consumption is not linked to heart disease, as many people still think. Eggs are actually an excellent, inexpensive source of essential nutrients. Much of the best things for you are in the yolks of eggs. This part of missing for the Egg Beaters variety. Egg Beaters includes vitamins, such as A, D, and E, but real eggs still have a nutritional edge. Specifically, eggs supply micronutrients such as choline, which is essential for healthy brain and central nervous system functioning and zeaxanthin and lutein, carotenoids that protect your eyes from cataracts and macular degeneration. They also contain vitamin K, which helps build strong bones, guards against cell damage and encourages healthy blood clotting.

• Soy Milk or Cow’s Milk? Anything made from soy is the healthier choice?

Actually, the low-fat versions of both soy and cow’s milk have about 80-100 calories, 8 grams of protein (soy has about 6 grams of protein), 10 grams of carbs and 2 grams of fat. Because soy comes from plants and is often fortified, it also delivers phytochemicals such as isoflavones that may help protect your heart as well as vitamins and the minerals, folate, selenium and zinc, which you don’t get from regular milk. Just make sure any soy milk you buy is fortified with vitamin D, an essential nutrient for bone health.

• Butter or Margarine? Margarine is better for the heart than butter?

Actually, stick with the margarine, but not with the sticks. Hard stick margarine contains dangerous trans fats. But there are a number of tub margarines that not only leave out trans fats, but also contain plant sterols that interfere with cholesterol absorption in the body, so they can help lower LDL cholesterol levels and protect against heart disease. Look for brands like Benecol and Smart Balance that are trans-fat free and heart smart.

• Veggie or Meat Burgers? If it’s vegetarian, it must be good for me?
Actually, if you’re a vegetarian, the choice is obvious. But if you’re making the switch for health reasons, you may be surprised. Health-­conscious eaters often choose veggie burgers because they’re lower in fat and calories than ground beef, though if you buy lean ground beef, the difference is less dramatic. A quarter-pound burger made with lean beef contains 5 grams of fat and 140 calories, compared with 3 grams of fat and 90 calories in a Boca burger. But the beef patty also has nearly twice the protein (23 grams, as compared with 14 grams in a soy burger) as well as healthy doses of other essential vitamins and minerals such as zinc, selenium and choline. Veggie burgers have the advantage of being easier to prepare because they’re precooked. But there’s room for both in your diet.

• Pasta or Rice? Pasta is the carbo-loading king, but rice is better because it’s a whole grain?
Actually, the whole-grain or brown varieties of both are a healthy choice. Each supplies about 35 grams of slow-burning complex carbs and between 150 and 170 calories per serving. Whole-wheat pasta often delivers more protein and tends to have more fiber, as much as 6 grams for whole-wheat spaghetti compared with just 2 grams for quick-cooking brown rice. But there are advantages to both: Brown rice is rich in heart-healthy antioxidants called lignans, for instance, which you won’t get from eating pasta. When you’re trying to decide between one healthy food and another, the best choice is often both. When it comes to your diet, variety is almost always best. (Source: Some information pulled from Bicycling 2007)

**Over at Discussing Autism, Marcie has a gingerbread train recipe that is great for kids at any stage. It is allergy-free approved and great for kids to help in the making process. Read her story and get the recipe here.**
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Earthly Eating Recipe: Count Down To Christmas Recipe Of Sweets

Pumpkin-Coconut Flan
Serves: 8

1/4 cup water
1 1/2 cup sugar, divided
5 eggs
1 can (15 oz.) pumpkin purée
1 can (12 oz.) low-fat evaporated milk
1 cup coconut
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 cup toasted unsweetened coconut (optional)
1 cup lightly sweetened whipped cream (optional)

1. Preheat oven to 300°F. Have a 9″ or 10″ round baking dish ready.

2. Heat water and 1 cup sugar in a small, heavy-bottom saucepan over medium heat. Once sugar starts to melt, stir constantly using a wooden spoon until the sugar turns a rich carmel color.

3. Pour browned sugar into a baking dish, tilting the pan to coat the bottom evenly.

4. Place baking dish into a larger baking pan. Set aside.

5. Whisk together eggs, pumpkin, evaporated milk, coconut milk, vanilla, spices, and remaining sugar. Pour custard into sugar-coated baking dish.

6. Pour hot water into larger baking pan so that it reaches halfway up the side of the smaller baking dish.

7. Bake 60-to-70 minutes until the center is set. Cover and chill at least 2 hours before serving.

8. To serve, run a kniofe around the edge of the flan, place serving platter on top of the baking dish and invert. Carefully remove the baking dish.

9. If desired, top with whipped cream and toasted almonds.

Happy Eating!

1. The Chef’s Knife: A 8-to10-inch chef’s knife is a must in any kitchen. It works for everything from cruching garlic with the side of the blade, to chopping spinach. The large blade provides plenty of surface area for dicing potatoes or a bunch of herbs, plus plenty of sharpness and stength to tackle hard-to-slice items such as a head of ice berg lettuce. If you have smnall hands or don’t feel comfortable wielding a big knife, try a 6-inch or a santoku-style knife. Look for a high-carbon stainless steel is the material of choice for a chef’s knife. It really is the best of both worlds. High -crabon stainless knives are rust-resistant but still hold their sharpness.

2. The Pairing Knife: With its 3 1/2 to 4-inch blade, this petitie kitchen wonder can slice, dice, mince, and peel-although you will probably want to use a chef’s knife for big choppoing jobs like stir-fries and grain salads. Look for a stainless steel model with a smooth blade. Avoid cheap pseudo-serrated knives, but do look for bargans. Because of their size, paring knives can get lost in a pile of peels and accidentally thrown out.

3. The Serrated Knife: Alternate called a bread, carving, deli, or utility knife, this model is defined by its toothly blade that does just as well sawing through a crusty loaf of bread as it does slicing delicate tomatoes and citrus without crushing the insides. Look for 6-to-7-inch blade ones. You don’t need a 10-inch carving knife. The other provides plenty of slicing surface and is much easier to store in your kitchen chopping block.

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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets-20

Rabanadas
Serves: 4

1 cup milk
1 tbs. sugar
1/2 baguette of French bread, sliced into 2-inch thick pieces
3 eggs
1/2 cup vegetable oil
1/4 cup confectioners’ sugar (to taste)
1/2 tsp. ground cinnamon (to taste)

Measure the milk and sugar. Mix together in a medium bowl. Set aside.

Beat the eggs in another medium bowl. Set aside. Wash your hands every time you handle eggs.

Measue the confectioners’ sugar and cinnamon. Mix together in a third bowl. Set aside.

Dip each slice of bread into the milk mixture, soaking each side competely.

Use a spatula or tongs to dip both sides of the soaked bread into the eggs.

In a large frying pan, heat the oil on a medium-high setting. Fry the bread until browned on each side.

Once bread is fried, use a fork or clean tongs to dip each piece int the bowl of confectioners’ sugar and cinnamon to coat. And serve.

Happy Eating!

Decoding the labels from conventional to organic to soy milk can be over whelming. To help you choose the healthiest and most delicious milk, here’s some hints in the different categories so you can choose just the right one for your family or yourself.

• Conventional: Cow’s milk is an excellent source of high-quality protein and eight vitamins and minerals: Calcium, niacin, phosphorous, potassium, riboflavin, and vitamins A, B12, and D. It is recommended that every person more than two years old drink skim or one percent milk in order to limit the consumption of artery-clogging saturated fat. An eight-ounce serving of whole milk contains 150 calories and eight grams of fat. Two precent milk contains 120 calories and five grams of fat. One precent milk contains 100 calories and 2.5 grams of fgat. And skim milk contains just 80 calories and 0 grams of fat. Skim milk is also less likely to contain toxins as well. The bottom line: This milk is the cheapest, but the savings may be hard to justify if you are concerned about health issues and the welfare of animals.

• Made Without Artifical Hormones: This means that the cows were not given the synthetic bovine growth hormones rbST to incease production. The bottom line: You may pay a bit more for artifical-hormone-free milk and you won’t taste a difference, but the quality is better. Healthier cows, give healthier milk.

• Organic: Organic milk comes from cows that are not treated with synthetic growth hormones and antibiotics and whose feed is free of animal by-products, prohibited pesticides, and animal waste in their feed product. The bottom line: You will pay up to twice as much per gallon as for conventional milk because most organic dairies are small-scale farms that don’t have the capacity to mass produce. But you will notice a difference in taste and you will get a big nutritional boost.

• Soy: Made with the liquid extracted from soybeans, this milk has a taste that varies from beany and thin to sweet and velvety, depending on the brand and flavor (it’s available in vanilla, mocha, and strawberry, to name a few). The bottom line: Just like soy burgers, soy milk is an appreciated taste. But the nutritional value over cow’s milk is there and will be noticed within the health of your whole body over all. Introducing soy milk into your diet is wise and to start, try adding soy milk flavors to your coffee or even bran cereal in the morning.

**Are you looking for that alternative to the everyday run of the mill, “You Cut” trees? Over at Earthly Garden here at 451 Press, Susan Walsh has some splendid ideas on that very topic. Live trees are beginning to become more popular in homes, and it helps the earth as well. Check out her posting and bring a live tree into your own home this season.**
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Earthly Eating Recipe:

Confetti Breakfast Burrito
Serves: 4

2 large eggs
4 egg whites
2 tsp. olive oil
1 medium tomato, seeded and chopped
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup diced yellow squash
1/4 cup chopped green onion
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste (optional)
4 tbs. soy bacon bits, to taste (optional)
4 whole-wheat tortillas, room temperature or warmed

1. In a medium bowl, beat egg with egg whites. Set aside.

2. Heat olive oil in a nonstick skillet over medium heat. When oil is hot, add tomato, peppers, squash, and onion. Cook 3 minutes, stirring constantly.

3. Add eggs and scramble with a fork.

4. Add salt, pepper and cayenne pepper, if using.

5. When eggs are cooked, stir in soy bacon bits, if using them.

6. Divide eggs evenly onto tortillas. Roll up tightly, burrito style, and serve immediately.

Happy Eating!

Hot cocoa warms your body on winter nights, everyone knows this. But, more good news about hot cocoa is it can help protect your blood vessels as well.

Cocoa can inhibit the platelet activity that causes blood clotting. Potentially fatal blood clots have been linked to long-haul flgihts, as well as to cardiovascular disease, birth control pills, hormone replacement therapy, and extended periods of inactivity (like being laid out with the flu).

A significant increase was observed following the consumption of CocoaPro powder.

Although the drink isn’t available in the U.S., you can purchase CocoaVia Original Chocolate Bars on their website.

Here is a recipe to use with that rich chocolatey candy bar:

Fill a mug with 1 cup of 1 precent milk, then microwave on medium for about a minute; add 2 squares of a CocoaVia Original Chocolate Bar and stir until the chocolate melts. And drink up to your hearts health. To learn more, visit the CocoaVia website.

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Earthly Eating Recipe:

Vegetable Pancakes
Serves: 6

1 egg
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tbs. baking powder
3/4 cup reduced fat milk
1 cup grates zucchini
1 cup grates carrots
Cooking oil spray

In a mixing bowl, whisk together egg, flours, and baking powder. Whisk in milk, then stir in vegetables. Let stand 20 minutes.

Coat a large, nonstick skillet with cooking spray and heat over medium heat. Pour batter from a measuring cup or a small pitcher onto pan to make pancakes of desired size. When bubbles form on top, turn over with a spatual. Continue cooking just until golden on both sides. Serve with maple syrup, sour cream or unsweetened plain yogurt.

Happy Eating!

HAPPY THANKSGIVING EVERYONE!

Brown rice has a lot of nutritiona value and can be a great alternative to white rice. If you know what the varieties are you can add brown rice to just about any dinner menu. It can add flavor, color and even texture to most any meal. Start your brown rice addition with any fiber-rich option. Below are some to ideas on varieties to start you out.

• Lundberg Family Farms Organic Black Japonica ($2.49): The richest. This blend of mahogany and black rices matches its dark color with a deep, musky flavor. It’s perfect for stir-fried, Asian-inspired stuffings.

• Lotus Foods Bhutanese Red Rice ($3): With its gorgeous russet hue, this Himalayan-grown rice is full and hearty yet tender and fine. Perfect for pilafs, risotto, salmon side dishes.

• Lundberg Family Farms Organic Wehani ($2.49): This mohogany rice has a subtle sweetness and an aroma not unlike that of buttered popcorn. Perfect for fruit and nut accented salads.

• Royal Blend Texmati Brown & Red ($6): Nutty and earthy, this aromatic blend boasts a satisfying chewy texture. Perfect for spicy rice pudding.

**Lynn Little wishes everyone a Happy Thanksgiving over at Wii Rally here at 451 Press. Happy Thanksgiving Lynn. Stop by and wish her the same by clicking here.**
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Earthly Eating Recipe:

Cranberry Bran Muffins
Serves: 12

1 1/2 cup dried cranberries
1 cup oat bran
1 cup soy or rice milk
1/3 cup honey
1/4 cup canola oil
1/4 cup molasses
2 eggs
1 cup whole-wheat pastry flour
1/2 cup wheat germ
1 tsp. baking powder
1/2 tsp. baking powder
1 tsp. cinnamon

Preheat oven to 375°F. Line muffin cups with muffin papers or grease with canola oil.

In a large bowl, combine dried fruit with bran, milk, honey, oil, molasses, and eggs. Let stand 10 minutes. Meanwhile, mix dry ingredients together. Add to wet ingredients and stir just until moistened. Don’t overmix. Batter will be somewhat lumpy.

Spoon batter into muffin cups. Bake for about 20 minutes until lightly browned and knife inserted in center comes out clean.

Happy Eating!

• A small change: A small change can be a big one to your diet. If it’s the right one. If you replace th stnadard iceberg lettuce in hanburgers, tacos, and subd with fresh spinach, you add an awesome amount of vitmain A and C, folic acid, and other nutrients to meals. Honestly you can’t taste the lettuce or the spinach difference at all. So you can try this painless way to sneak more nutrition into your and your family’s favorite foods. Toss fresh spinach into anything. Salad mixes, sandwiches, pizzas and anything else you can think of. There is a restaurant in Arkansas, where I used to live, that served spinach topped pizza and let me tell you it was the best. It gave the cheese on the pizza a richer taste.

• Make a better oatmeal: For a morning calcium boost, cook instant oatmeal with skim (or soy) milk instead of water.

•De-ice your smoothies: Use frozen bananas instead of crushed ice for a nutritious twist to your favorite smoothie.

•Mix your cereals: If you are stuck on a sweet breakfast cerals, try belinging your favorite with a bett-for0you brand. For example: Mix Honey Nut Cheerious® with Grape-Nuts® or Cap’n Crunch® with some type of bran cereal.

•Modify your muffins: Mix high-fiber, nutrient-dense dried fruits like apricots into your batter, half the all-purpose flour with soy flour.

Here is another FYI in the cereal department: Eating more ceral fiber, the kind found in whole wheat breadm ceral, pasta, rice, and oats, may help you avoid one type of stomach cancer. If you consume cereal fiber you have over a 70% lower chance in developing certain types of cancers such as oral cancers, stomach cancer, throat cancers, and cancer of the esophagus.

** Think you are bypassing caffeine by drinking a citrus soda, you maybe getting just as much if not more than a regular cola. Over at Encouraging Health, Brick O’Neil shows a run down of some of the most popular citrus sodas compared to regular colas and shows their caffeine content. Read the whole story here.**
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Earthly Eating Recipe: Week Of Salmon Recipes, Day 3

Chili-Rubbed Salmon With Gazpacho-Black Bean Salso
Serves: 4

Ingredients for the Chili-Rubbed Salmon:
Olive oil cooking spray
2 tbs. fresh lemon juice
1 tbs. sugar
3 tsp. chili powder
2 tsp. finely ground cumin
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
4 (5-ounce) salmon fillets

Gazpacho-Black Bean Salsa:
1 cup tomato juice
2 large tomatoes, seeded and diced
1 green bell pepper, seeded, and diced (optional)
1/4 cup diced red onion
1/4 cup canned black beans, rinsed and drained
2 tbs. fresh lemon juice
2 tbs. chopped fresh parsley

1. Preheat oven to 400°F.

2. Coat a baking sheet with cooking spray, and set aside.

3. In a shallow dish, combine lemon juice, sugar, chili powder, lemon zest, cumin, salt, and balck pepper. Mix with a fork, or whisk until blended. Add salmon fillets, and turn to coat. Transfer salmon to prepared baking shett, and roast 15 minutes until fork-tender.

4. Combine all salsa ingredients in a medium-sized bowl. Toss to combine. Cover and refrigerate until ready to serve.

5. Serve salmon with salsa on top and alongside.

Happy Eating!

In pace of sugary cerals, serve whole grains sweetened with fresh fruit, a great way for you to start the day as well as your children. Whole grains, which break down slowly in digestion, helps lower the risk of atherosclerosis and inflammatory conditions. They also help reduce the risk of cancer and cardiovascular disease. There has a links between lower heart failure to those who eat a whole-grain breakfast as well.

Whole grains help reduce blood pressure and the risk of stroke, benefit people with Type-2 diabetes, and may even enhance learning. Children who eat hot oatmeal preform better on memory test than those who start their day with ready-to-eat cereal. (Source: TFO 2007) Because whole grains are more filling than refined grains, they can also help maintain a healthy weight.

For your knowledge: Making a mealtime staple out of lean chicken breast may protect you and yours from colon cancer. White meat is the form of chicken is important in preventing precancerous polyps of the colon. While a direct line isn’t indentified, chicke is rich in selenium and calcium, both of which have been associatd with some benefits in reducing colorectal cancer risk. (Source: American Journal of Gastroenterology)

**Are you a Kelly Clarkson fan? Would you love to have a signed guitar from her? Well, over at Kelly Clarkson -Fan, Sarah Lee has posted an article on how you can get your hands on one. Read more about it here.**
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Earthly Eating Recipe:

Carrot Flan
Serves 8

1 pound of carrots, scrubbed and sliced
1/2 teaspoon of honey
1 tsp. Broth powder
Water

1. Combine all of the ingredients in a sauce pan, include water until it just covers contents, and cook until the carrots are tender and the water evaporates. To microwave: rince and cut carrots. Place in a covered glass bowl with water clinging to the carrots. Microwave for 12-14 minuts until very tender.

2 tablespoons butter-flavored flakes
1/2 cup evaporated milk
2 eggs

2. Combine in blender with cooked carrots, then puree.

3. Pour into custard cups or individual ring molds.

4. Set containers in a pan of hot water and bake at 350°F for 20 minutes or until custard sets.

5. Serve hot in the custard cups.

Happy Eating!

Those successful at shedding at least 30 pounds, and keeping them off, do more than just eat breakfast regularly. Here are other behaviors that can help you lose weight, and the big additon is: THESE HABITS HELP YOU KEEP THE WEIGHT OFF AS WELL:

Crunch the numbers: Read lables, be mindful of the number of calories in food, and actively monitor and limit your daily intake to be sure that you are buring at least as many calories as you are taking in. Simple inattention leads to mindless over-eating of nonessential calories and fats.

Always in moderation: If your favorite past-time was sitting on grandma’s porch, packing back the nutty buddies and sipping on Kool-Aid® without a care in the world, and you still do this practice at the age of 30, STOP! A child’s metabolism is a lot higher than an average, healthy adults. Remember, you may like that Hershey’s® candybar, but only eat some and save the rest for later. You don’t want to undo what you have worked so hard to achieve. Plus, if you eat it all the time, it’s not a treat. Allow a day to give thanks to your grandma for such wonderful times on the porch and eat a FEW cookies in that/her memory.

Go low-fat, not low-carb: No matter how they initially lost weight, People say they keep the weight off by limiting fat, not corbohydrates, in their daily diets.

Exercise at least one hour a day: You have probably got this one covered, but if not here are some ideas to get your motivated. Everyone needs a break from their day to day activitys and choas. Go for a short stroll, possibly a 15 minute one at breakfast, and another one at lunch then head out just before dinner or after dinner for a 30 minute walk. If you have a treadmill in your home or office, it’s even easier than you think. Investing in exercise equipment like a treadmill, is never a waste of money (you have to use it though.)

Step in the scale: Those who maintain thier weight use the scale at least once a week, and they take action as soon as they notice the number tipping more north. Never be affraid of seeing how much you weigh. It’s nothing to be ashamed of, it is however, ashaming to not fix the problem. Be it over-weight or under-weight.

**Arizona State University beats Oregon State in double over in soccer. Read the rest here. **
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Earthly Eating Recipe:

Apricot Oatmeal Cookies:
Serves: Makes, 4 dozen large cookies

1/2 cup organic butter, softened
1/2 cup organic vegetable shortening
2 cups organic granulated sugar
2 large organic or farm fresh eggs
1-1/2 cup tsp. pure vanilla extract
2 cups organic rolled oats, finely ground
2 cups organic white or wheat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup organic rolled oats
1-1/2 cups organis dried apricots, coarsely chopped
2 cups organic pecans, walnuts or almonds, chopped

Preheat oven to 375 degress and place rack in the center position in your oven. Beat butter and shortening with sugar until light and fluffy. Add eggs, one at a time, beating well after weach addition. Stir in vanilla. Grind oats in a blender or food processor until fine, then combine together with flour, salt, baking powder and baking soda. Gradually stir flor mixture into butter mixture. Fold oats, apricots and nuts into batter and drop by heaping tablspoons, about 2 inches apart, onto lightly greased baking sheets. Bake 10-12 minutes, or until golden brown. Cool 2-3 minutes, then remove to a rack to cool throughly before serving. Store in an airtight container at room temperature.

Happy Eating!

Variety, speed and ease are all important to a successful breakfast. These quick-menu ideas provide plenty of carbohydrates, lean protein and healthy fats to help you stay fueled through the entire day.

• Multigrain bagel with low-fat cream cheese, sliced melon, a glass of skim milk, and 100 precent fruit juice or sports drinks with low-sugar content.

• One to two cups of ready-to-eat, low-sugar cereal with skim milk, 1/2 cup of berries or one small banana, and juice.

• Fresh fruit salad, two slices of whole-whear toast spread with alond butter, a glass of milk, and furit juice.

• One cup of granola or muesli topped with nofat or low-fat yogurt and berries, and fruit juice.

• One or two whole-grain English muffins spread with whole-fruit jam, a handful of whole alomnds or trail mix without sugary additions (such as M&Ms) and a bottled low-fat smoothies.

**Sandy shares her skeletons in her closet and invites you to share yours as well over at Dating Outlook. Read the whole story here.**
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Earthly Eating Recipe:

Tropical Dessert Pizza:
Serves: 12 slices

1 package (18 oz.) refrigerated sugar cookie dough rounds
1 package (1.59 oz.) Freezer jam fruit pectin
1-1/2 cups sugar
1-1/2 cups peeled, cored, crushed pineapple (about 1 medium)
1-1/2 cups peeled, seeded, crushed papaya (about 2 medium)
1 cup peeled, finely chopped mango (about 1 large)
1 cup whipped topping
1/4 cup chopped macadamia nuts
1/4 cup white chocolate chips
2 tablespoons flaked coconut

1. Preheat oven to 350°F. Grease 12-inch pizza pan. Place cookie dough rounds in a circle in middle of greased pan. Press rounds to form a 9-inch circle. 2. Bake at 350 degrees for 12 minutes or until edges are golden brown. Allow to cool, about 15 minutes. 3. Stir pectin and sugar in a bowl until well blended. Add pineapple, papya and mango. Continue stirring for 3 minutes. reserve 1 cup jam. Set aside. 4. Ladle remaining jam into clean plastic 8 oz. freezer jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to three weeks of freeze up to one year. 5. Spread whipped topping over cooled cookie. refrigerate additional 5 minutes, just to set. Spread reserved tropical jam on top of whipped topping. Sprinkle ith macadamia nuts, white chocolate chips and cocnut. Refrigerate until ready to serve.

Happy Eating!

A nutritional, medicinal, and highly flavorful guide to the perfect drink.

You’re standing in front of the min-mart fridge considering your options. Water isn’t quite enough so here’s something new: A juice belnd called pomegrante blue. Sounds refreshing and, as a bonus, it’s healthy. But is it? Al;; juices are not created equal. Are you getting nutrients or are you drinking sugar water? Indeed. some fruit-juice products contain only 10 to 15 percent juice; the balance includes as much as 27 grams of high-fructose corn syrup, sucrose, or even the healthful-sounding organic can sugar. They may look like fruit jice, but technically they’re fruit drtinks and the distinction is important. Nutritionally speaking, furit drinks are not much better than soda and should be consumed sparingly. The truick is to scrutinize the label for the words “100 precent juice” Chooseing only 100 precent juice ensures you’re getting nutrients. It’s worth the effort because fruit juice can deliver big benefits. Eight ounces of OJ, for instance, provides 120 precent of the Daily Value (DV) of vitamin C and is a good source of potassium and folic acid; fortified versions offer up to 35 precent of calcium or 25 precent of vitamin D. Pineapple juice has 100 precent of your vitamin C and 10 precent of your potassium for the day. The polyphenoils in Concord grape juice have the same protective effect against heart disease as red wine, minue the buzz.

Drinking three servings of juice a week-your choice-may help fight dementia and Alzheimer’s disease. Juice’s status as a high glycemic index beverage makes it a great choice, because it helps restock your carb supply during the day, especially after working out or even working hard at a job all day. Blend it with yogurt (for a little protein) and you have got a prefect recovery drink.

But hold on before you gulp dfown that second big glass of 100 precent pinapple-orange-strawberry blend. Juices pack a lot of calories compared with their whole-fruit sources. An eight-ounce glass of orange juice has 110 claories, while the fruit has only 65, which doesn’t sound like such a big deal until you realize how much easier it is to keep sipping than to peel another orange. And juices are less filling. If you eat the whole orange or apple, you get fiber, which is mostly lost during the juicing process. Whole fruit bulk make you feel fuller than liquid calories. Plus, some nutrients are lost during the juicing process as stated above because they hide out in the skins, peel, and membranmes of many fruits. Oranges, for example, contain five times the amouth fo the antioxidant flavanone in orange juice. To rpevent from going oberboard on calories, keep you intake of all drinks- milk, juice, smoothies-to no more than 14 precent of your daily intake calories. For a 2,000 calorie diet, that might be a glass of low-fat or fat-free milk (80 to 140 calories) and four to eight ounces of juice (50 to 120 calories).

Some juices to consider:
• If you are looking for fiber:

1. Tropicana Pure Premium Orange Juice with Fiber; Why? Eight ounces contain three grams of fiber-the same amount in a whole orange.

2. Welch’s 100% Grape Juice with Fiber; Why? Has about two grams of fiber, or 10 precent of your DV.

• If you are looking for a multivitamin:

1. Knudsen Vita Juice; Why? Boats 100 precent of the DV for 11 vitamins per eight-ounce serving.

• If you are looking for one with antioxidants:

1. Santa Cruz Organic Concord Grape Juice; Why? Concord grape juice contains more free-radical-fighting antioxidants than a cup and a half of fresh blueberries.

2. Nantucket Nectars Organic Cloudy Apple; Why? Cloudy varieties contain four times as much of the antioxidant phytochemical polyphenol as clear juice.

3. CherryPharm CHERRish; Why? A new study suggests that drinking cherry juice can speed upo recovery due to its high antioxidant levels and anti-inflammatory properties.

4. V8 Juice; Why? An eight-ounce glass equals two servings of vegetables and contains four times as much of the antioxidant lycopene as a medium tomato.

**Show some love the Tom Green way, read about it more here.**
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Earthly Eating Recipe:

Easy Layer Taco Pie:
Serves: 4

1 lb. Lean ground beef
1 pkg. (1 1.4 oz) Taco mix
1/2 cup water
4 flour tortillas, cut into quarters
1 cup salsa (make your own with cilantro, tomato, green peppers, and onion in a blender or food processor on pulse.
1 cup mexican style shredded cheddar jack cheese
2 cups shredded lettuce or spinach leaves
1/3 cup sliced green onions
1/4 cup sour cream

Place meat in microwaveable (glass) colander set over bowl. Microwave on high 8 minutes, stirring and breaking up every 2 minutes. Discard any fat that collects in bowl. Transfer crumbled meat in 9-inch microwaveable dish. Stir in seasoing mix and water. Microwave 5 minutes, stirring after 3 minutes.

Remove half of the meat mixture, set aside. Place eight tortilla quarters on top of the remianing meat mixture in a microwave dish. Top with reserved meat mixture and remining right tortilla quarters. Top with salsa and cheese.

Microwave 4 minutes. Top with lettuce, green onions and sour cream just before serving.

Happy Eating!

• 100% ORGANIC: Contains only organic ingredients (except for water and salt).

• ORGANIC: At least 95 precent of the ingredients are produced organically. The remining 5 percent can be on organic agricultrual ingredients, such as cornstarch, that aren’t commercially available in organic form, as well as substances allowed on the National List.

• MADE WITH ORGANIC INGREDIENTS: At least 70 precent of the ingredients are orgainc; the product can’t contaion added sulfites, a food preservative. Up to 30 precent of the product’s ingredients can be nonorganic or include substances from the Nation List.

• LESS THAN 70 PRECENT ORGANIC: The organic elements must be clearly listed in teh ingredient statement. For a rundown of all “green” IDs, such as “free-range” and “natural” go to Eco-Labeling.

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Earthly Eating Recipe:

Cherry Tomato and Portobello Omelet:
Serves 1

1 tsp. butter or cooking oil OR cooking spray
1 cup slices baby Portobello mushrooms (about 2 to 2.5 oz.)
2 cherry tomatoes wedged OR 4 grape tomatoes, halved
2 eggs
2 tbs. bottled reduced-fat ranch salad dressing
1/4 cup (1 oz.) shredded reduced-fat cheddar cheese
1 tbs. snipped fresh parsley

In a 7-to-10-inch omlete pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Add mushrooms. Cook, stirring frequently, until tender, about 2 to 3 minutes. Add tomatoes. Cook, stirring frequently, until tomatoes are heated through, about 1 minute. Remove mushrooms and tomatoes from pan. Cover and keep warm while preparing omelet.

In a small bowl, beat together eggs and dressing until belnded. Pour egg mixture into pan. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so incooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thinkened and no visble liquid egg remain, fill with reserved mushroom mixture. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Sprinkle with cheese and parsley.

Happy Eating!