Paula Deen Shares About Her Type 2 Diabetes on Rachel Ray
Although it may be undeniable that white meat is typically more healthful than red, what makes a meat ‘red’? You may be surprised that it’s not just color.
The pecan crop in Oklahoma this year was amazing! Despite the drought, 2013’s crop is expected to be the largest in four or five years. Oklahoma is the fourth leading producer in total pecan production in the nation, and second only to Texas in native pecan production. The price will be down a bit from last year, but they may be smaller in size. The Oklahoma Pecan Growers Association has a list on their website of locations where you can find local pecans in your part of the state.
Fennel is an herb, spice and root vegetable with a licorice flavor. You may be wondering whyanyone might want to cook using a ‘candy’ flavor, but this vegetable is delicious! You can enjoy it raw or cooked and it looks like this in the supermarket:
Probiotics are live microbes that can benefit your health by allowing the healthy bacteria in your gastrointestinal (GI) tract to thrive while inhibiting or destroying toxins released by other bacteria.
Benefits of probiotics
Scientists still are learning how and why probiotics work. Some of the potential benefits include:
Foods containing probiotics
Pasteurization kills probiotics, but many fermented-food manufacturers add them back into the food. Fermented foods and dairy products are the two most common sources. Strict labeling guidelines do not exist for probiotic-containing foods at this time. The dose needed for probiotics varies widely, depended on type and formulation.
The following foods contain probiotics:
Benefits of prebiotics
Prebiotics are nondigestible substances that feed the probiotics, helping them to thrive in the GI tract. Not all probiotics consumed will survive, so it is important to consume prebiotics with probiotics.
Foods containing prebiotics
If you have diarrhea, irritable bowel syndrome, lactose intolerance, constipation or just uncomfortable digestive symptoms- different strands of bacteria will be beneficial. A registered dietitian can help you find the right pre- and probiotic for you and your condition. sls
Source: RD411.com, Retrieved 1/24/2013
Want a quick morning boost or snack before a sporting event and tired of all the commercial cereal bars?
Try these healthy breakfast cookies containing oatmeal, nuts, seeds, and dried fruit. These cookies are a good source of fiber and protein and I have found these cookies to be very filling. They have a hint of sweetness with a great combination of flavors and textures.
This is a wonderful alternative to commercial cereal and protein bars. I took these cookies for snacks at Sunday school and everyone really enjoyed them. Try two cookies with 8 oz. skim or 1% milk for a very healthy, quick and convenient breakfast. cb
Are people today more complacent about being overweight or obese?
To learn more:
American Heart Assoc.
EVERYONE is panicking about the flu. Maybe you aren’t, because you had a shot. But guess what folks? Everyone is at risk.
Rather than a new you, why not a better version of you? It’s easy to make proclamations of resolution in January but by March, many have been neglected because they’re too drastic.
|The team @ Banister and Associates: (L-R) Donita, Betsy, Beverley, Carol, Barbara, Sara and Paula|
|Sara’s Cheddar Quinoa Bowl|
|Donita’s Butternut Squash Soup|
|Pumpkin Layer Cake with Carrot Cream|
|Chocolate Tart with Spiced Caramel Cream|
|Tiramisu with Cappacino Gelato|
|Hazelnut Crusted Pears with Vanilla Nut Icecream|
|Berries and Coconut Cream|
|Mini Chip Sundae with Peppermint Ice Cream and Fudge Brownie|
|Gift giving and sharing laughs|
As you can see- dietitians eat! We shared so many different plates (several photos are missing-specifically Barbara’s and Betsy’s Mediterranean wraps with sweet potato fries). We planned to order different items on the menu, so that we could partake in all of the unique options. Carol had recently been there for dinner with her daughter and son-in-law, so she had a heads up on several good options. Her walnut picadillo tacos had a unique flaxseed shell with red pepper salsa, orange cilantro vinaigrette and avocado inside. The flavors were fresh and the expected taco ‘crunch’ added great texture. I ordered the cheddar quinoa bowl, which came filled with butternut squash, kale, fennel and chili oil. The quinoa gave it a slight nuttiness and the squash, cheddar and chili oil provided a smooth creaminess with a kick of anise flavor from the fennel. It was delicious and I loved it!
Paula ordered the lasagna and we were ALL surprised with what landed on the table. It was made using zucchini rather than pasta, but the flavor was all there. The creamy macadamia ricotta was made in-house and blended with a pistachio pesto, sun-dried tomato marinara and arugula- the dish did not disappoint.
Beverley ordered the tamari ponzu dumplings which came in an order of 3. They were light and slightly green. The filling had sesame foam, almond and nori which gave it a crunch while the dipping sauce added a needed extra kick.
The butternut squash soup was chilled, so that was unexpected yet refreshing. The Mediterranean wrap was loaded with hummus, veggies and tabouli all held together in a crepe-like wrap. Crispy thin sweet potato fries rounded out the plate for a hearty, delicious dish.
And the dessert! We ordered every.single.item on the menu. As you can see above, the portions weren’t large but just right. The tiramisu had a light, airy bite yet felt rich and was wonderfully paired with a cappuccino gelato. The mascarpone cheesecake was creamy with a mild flavor, and the plating was quite impressive. The pumpkin layer cake was a favorite at the table, with a distinctly pumpkin flavor layered between creamy cream cheese-like layers. The carrot cream was my favorite because I oddly love all things carrot and carrot cake, but this had a richness like carrot cake ice cream. The chocolate tart was beautifully plated and had rich, dense bite. If you’re into chocolate- you want to try this one. The hazelnut pears were another favorite and everyone was surprised with how much they enjoyed it. The pears were bathed in anise syrup and candied hazelnuts danced on the plate. The textures of this dessert paired with vanilla nut ice cream were a homerun. The berries and cream were decent but nothing to seek out. And finally, the mint-chip sundae was delightful with a surprise of pairing of peppermint ice cream. The flavors were spot-on! We each shared a bite from all of them which culminated a perfect meal and a really great year for Banister and Associates.
Thank you to our patients for making our work truly meaningful. Each and every one of you is important to us. Have a blessed New Year and go try Matthew Kenney for an awesome dining experience. sls