It’s Nuts I tell you!…. New Product – Organic Coconut Fig Superfood Energy Squares

August 18, 2016 at 5:19 AM | Posted in NUTS COM | 1 Comment
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I have a great new product to tell you about from the nuts.com website (https://nuts.com/), Organic Coconut Fig NUTS2 LOGOSuperfood Energy Squares. The Nuts website is loaded with delicious and healthy items like; Nuts, Dried Fruit, Chocolate and Sweets, Coffee and Tea, and more! All items can be purchased online in small amounts or Bulk. Free shipping also, check for details. Find all this at the nuts.com website (https://nuts.com/) Now more about the Organic Coconut Fig Superfood Energy Squares.

 

 

Organic Coconut Fig Superfood Energy Squares

Looking for a quick and healthy energy booster? Look no further than these delicious energy squares. Packed with nutrition and taste these bars are perfect anytime you crave a snack. Ideal for hikers and sports enthusiasts. These chunks of energy are never heated and are made of only the finest ingredients. Loaded with real pieces of organic coconut, figs, almonds, a variety of superfoods, and so much more!

Ingredients
Organic coconut, organic figs, organic agave syrup, organic cacao powder, organic almonds, organic vanilla extract, organic goji powder, organic coconut oil, organic lucuma powder, organic camu camu powder, sea salt. Contains: Nuts. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products

Nutrition Facts
Serving size 28g (~1 oz.)NUTS1

Amount per serving
Calories 130
Calories from Fat 80
%DV
Total Fat 9g 13%
Saturated Fat 6g 32%
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 13g 4%
Dietary Fiber 3g 13%
Sugars 8g
Protein 2g
Vitamin A 0%
Vitamin C 6%
Calcium 2%
Iron 4%
Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/snacks/energy-squares/coconut-fig.html

Kitchen Hint of the Day!

October 6, 2014 at 5:35 AM | Posted in Kitchen Hints | Leave a comment
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Frozen Berries are filled with just as many healthy antioxidants as fresh ones, and in winter they are an excellent source of vitamin C and small amounts of vitamin A and calcium. If you’re not going to enjoy the berries while they’re still frozen, thaw them in the refrigerator. The fruit will have time to reabsorbs its sugars as it thaws.

10 Easy Ways to Eat Healthy Portions

August 23, 2013 at 8:09 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From Diabetic Living On Line 10 Easy Ways to Eat Healthy Portions. I left the link so you can all the great healthy tips.

 

 

10 Easy Ways to Eat Healthy PortionsDiabetic living logo

How to Eat What You Love
Diabetes shouldn’t equal deprivation. Moderation is key, and following a few tips can avoid bad habits that leave you with feelings of guilt. From pizza to potatoes, we give you options to enjoy the foods you crave

 

Favor Whole, Fresh Foods
Processing foods tends to concentrate the calories and carbohydrate. Consider this: For 15 grams of carb, you could eat either 4 fresh apricots or just 1/2 cup apricots canned in juice. And for 15 grams of carb, you could eat either 1-1/4 cups strawberries or a mere 1-1/2 tablespoons all-fruit strawberry preserves…..

 

 

Train Your Eyes
A typical 12-ounce baked potato at restaurants has 70 grams of carb, whereas 3 ounces (about 1/2 cup) of boiled red-skin potatoes has just 17 grams of carb. Weigh or measure spuds, rice, and other foods at home so you’ll be able to more accurately size up portions when eating out…..

 

*Get these and more healthy tips by clicking the link below.

 

 

http://www.diabeticlivingonline.com/food-to-eat/nutrition/easy-ways-to-eat-healthy-portions/?sssdmh=dm17.684469&esrc=nwdlo081313

The 30 Healthiest Foods

July 21, 2013 at 11:38 AM | Posted in fruits, vegetables | Leave a comment
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From the Delish web site some great tips and recipes about “The 30 Healthiest Foods”. I’ve left the link to the web site at the end of the post.

 

 

The 30 Healthiest FoodsDelish
There are so many delicious and nutritious foods out there, and with fresh news constantly surfacing about the latest and greatest superfoods, it can be hard to know what to pick up when you head to the supermarket. But with this list of the healthiest foods out there, you’ll now know exactly where to go in those massive market aisles to grab the foods with the biggest nutritional payoff.

Mushrooms

Mushrooms are full of nutritional benefits, and can make a great stand-in for meat in vegetarian dishes because of their complex, savory flavor and firm texture. Additionally, mushrooms are the only plant source of vitamin D, a nutrient many of us are deficient in, and are also one of the only types of widely available produce that contain significant amounts of selenium, which, according to WebMD, helps prevent cell damage. Many varieties are also thought to have immune-boosting and anti-cancer properties.

 

Barley

Barley is a grain full of fiber. It’s delicious in soups, as a hot breakfast cereal, as a part of a salad studded with vegetables, or even as a stand-in for rice in your favorite risotto recipe. And because it is fiber-rich and more slowly digested by the body than more refined grains, it’s thought to help lower blood pressure and keep blood sugar levels stable. If you’re looking to get the most nutritional bang for your buck, choose hulled barley — it takes longer to cook, but its extra layer of bran means it has even more fiber than other varieties…..

 

Get these and more healthy tips and recipes by clicking the link below.

 

http://www.delish.com/recipes/cooking-recipes/30-healthiest-foods?src=nl&mag=del&list=nl_dhe_fot_non_070913_healthiest-foods#slide-1

Recipes for Busy Lives! / How to Build a Balanced Breakfast

July 14, 2013 at 10:19 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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I’ve got some great healthy hints on how to start your day the healthy way. It’s from the Diabetic Living On Line web site which is stocked full of healthy hints and recipes! I’ve left the link at the end of the post.

 

Diabetic living logo

 
Recipes for Busy Lives!
Say good-bye to fast-food fixes and vending machine pit stops to get you through the day. Instead, try our breakfast, lunch, and snacks ideas for your busy life. They’re easy, healthy, and delicious!
How to Build a Balanced Breakfast
By Marsha McCulloch, R.D., L.D.
Need help squeezing in the most important meal of the day? Breakfast is a breeze with these simple tips on how to make a balanced on-the-go meal, along with easy, satisfying, and diabetes-friendly breakfast ideas.

 
The Importance of Breakfast for People with Diabetes
Eating a healthful breakfast can help control blood glucose, hunger, and weight. Breakfast is a chance to fill up on healthful fuel for the day’s activities and fit in some important food groups.

Get more mileage out of your breakfast by including satisfying fiber from whole grains and fruit and protein from low-fat dairy products and other lean protein sources. Need ideas? This slideshow will give you the basics on how to put a simple breakfast together in a snap, along with meal ideas that are already done for you — right down to the nutrition information. If you’re not hungry in the morning, start with a partial meal and build up.

 
Build a Balanced Breakfast
When compiling your first meal of the day, remember this simple formula:

Whole grain + dairy/protein + fruit = healthy breakfast

Include whole grains for the starch portion of your meal. This will be your main carbohydrate source. The dairy/protein digests more slowly than carbohydrate, helping you feel satisfied. And fruit is rich in essential vitamins, minerals, and fiber — plus it’s a healthy carbohydrate source.

Each of the following breakfasts has about 45 grams of carbohydrate and is a good source of fiber and protein. BONUS! They’re all easily portable if you’re on the go……

 
Get these and more healthy hints by clicking the link below.

 

http://www.diabeticlivingonline.com/food-to-eat/nutrition/how-to-build-a-balanced-breakfast/?sssdmh=dm17.678341&esrc=nwdlo070913

Kitchen Hint of the Day!

July 2, 2013 at 9:13 AM | Posted in Kitchen Hints | Leave a comment
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Adding a bit of ascorbic acid (vitamin C) to flour when baking bread can help to strengthen weak flour. For every 6 cups flour, add a pinch of powdered ascorbic acid to the yeast. Ascorbic acid is the easiest to find in the form of vitamin C tablets in the vitamin or cold remedy section of your drugstore.

Choose This, Not That Diabetic Snacks

April 27, 2013 at 7:59 AM | Posted in diabetes, diabetes friendly | Leave a comment
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This weeks Diabetic Living on Line is all about those snack cravings! http://www.diabeticlivingonline.com/

 

 
Choose This, Not That Diabetic SnacksDiabetic living logo
By Marsha McCulloch, M.S., RD, LD, 2013
When sugary, fatty, or salty treats seem to be calling your name, it can be tough to resist them. With a little creativity, you can satisfy your cravings with healthy snacks for diabetes. Here we show you how to bypass some of the most tempting snacks while still treating your taste buds.

 

Smart Ways to Satisfy Snack Cravings
Managing weight and blood sugar would be easier if we craved cauliflower, chicken breasts, and kale instead of cake, chips, and cheesy crackers. Although you probably won’t bypass every tempting food that comes your way, the more often you make a smart swap, the better off your health will be. Here we tackle some of the biggest snack temptations shared by Diabetic Living readers.

Note: The following nutrition information was tallied based on online nutrient databases, food labels, recipe calculations, and restaurant nutrition information….

 

 
*Read the complete article by clicking the link below*
http://www.diabeticlivingonline.com/food-to-eat/nutrition/low-carb-snacks-for-diabetes/?sssdmh=dm17.663773&esrc=nwdlo042313

Beefy Potato Salad with Green Beans w/ Sourdough Baked Bread

April 23, 2013 at 5:19 PM | Posted in BEEF, greenbeans, potatoes | 4 Comments
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Today’s Menu: Beefy Potato Salad with Green Beans w/ Sourdough Baked Bread

 

 

 

 

A very long day. We had to admit my Dad into the hospital again, pneumonia again. Plus they informed us that after getting rid of the pneumonia he’ll have to go into rehab for a while to build his strength back up. So for dinner I wanted to make a good hot meal for my Mom after she got back from being at the hospital all day. So I prepared a new recipe for dinner Beefy Potato Salad with Green Beans along with baking a California Sourdough Bread Loaf.

 

 

I came across this recipe on one of my email newsletters from Potato Goodness web site, which is full of some great recipes. I did make Beefy potato Salad 002a change in the recipe, I didn’t have a Vinaigrette Dressing so I used a Ken’s Steakhouse Lite Northern Italian With Basil and Romano Dressing and Marinade. It worked out great as the marinade! Fantastic flavor and only 45 calories and 1 carb per serving. I also used Canola Oil instead of Vegetable Oil. I used a Walmart Top Sirloin 1 1/2 lb Steak that I trimmed and sliced into thin strips. I then put it in a Hefty Zip Bag and added my Ken’s Marinade and then refrigerated it for about 2 hours or so. To prepare it I needed 1 pound beef top sirloin, cut 3/4 to 1 inch thick, 1/2 cup prepared vinaigrette dressing with Parmesan cheese (Ken’s Lite), divided, 2 tablespoons vegetable oil (Canola Oil), divided, 3 cups frozen cut green beans, and 1 package (1-1/4 pound) refrigerated prepared potato wedges.

 

 

Then to prepare it I heated 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Added green beans; stir-fry 5 minutes. Added remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until the potatoes and green beans are heated through and starting to brown. Remove from skillet; kept warm. Then heated the same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature. This makes on delicious and light meal! My Mom really enjoyed it after her long day at the hospital with my Dad. I also heated up a California Sourdough Loaf of Bread, that I had purchased from Kroger bakery. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 
Beefy Potato Salad with Green BeansBeefy potato Salad 001
Ingredients
1 pound beef top sirloin, cut 3/4 to 1 inch thick
1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided
2 tablespoons vegetable oil, divided
3 cups frozen cut green beans
1 package (1-1/4 pound) refrigerated prepared potato wedges
Preparation
1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.

3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.

4. Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.

Variations
Cook’s Tip: 1 pound beef top round steak, but 3/4 to 1 inch thick or flank steak may be substituted for top sirloin steak. Prepare recipe as directed above.

Cook’s Tip: Four cups leftover cooked potato wedges may be substituted for refrigerated prepared potatoes. Prepare recipe as directed above.

Nutrition information per serving, using beef top sirloin steak: 491 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 53 mg cholesterol; 394 mg sodium; 43 g carbohydrate; 5.1 g fiber; 32 g protein; 9.6 mg niacin; 1 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 30.4 mcg selenium; 5.4 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, using beef flank steak: 494 calories; 23 g fat (5 g saturated fat; 8 g monounsaturated fat); 457 mg cholesterol; 388 mg sodium; 43 g carbohydrate; 5.1 g fiber; 3 g protein; 9 mg niacin; 1 mg vitamin B6; 1.4 mcg vitamin B12; 2.9 mg iron; 27.1 mcg selenium; 4.8 mg zinc.

This recipe is an excellent source of fiber, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, using beef top round steak: 493 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 65 mg cholesterol; 375 mg sodium; 43 g carbohydrate; 5.1 g fiber; 33 g protein; 7 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 3.7 mg iron; 31 mcg selenium; 5.2 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
http://www.potatogoodness.com/recipes/beefy-potato-salad-with-green-beans/

What to Eat with Diabetes: Winning Salad Dressings

March 17, 2013 at 9:30 AM | Posted in salad | Leave a comment
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The Diabetic Living On Line Tip of the week is all about the Salad Dressings! I left the web link so you can read the entire article.

 

Diabetic living logo

 
What to Eat with Diabetes: Winning Salad Dressings
By Jessie Shafer and Elizabeth Burt, R.D., L.D.
Want to find a salad dressing that’s both delicious and good for you? Try one of our 18 salad dressing finalists or winners. We conducted blind taste panels with more than 75 people, including people with diabetes, and awarded the top-rated salad dressings our Diabetic Living What to Eat seal of approval.
Taste-Tested & Diabetes-Friendly
Salad dressings can turn a mundane bowl of lettuce into a flavorful dish. But a drizzle of some dressings can load down a salad with Salad barextra fat and sodium. So how do you find a dressing that’s tasty and nutritious? Diabetic Living’s staff took on the challenge to taste and rate any dressing that met our nutritional requirements (below). More than 75 people, including PWDs, tasted the dressings in a series of blind taste panels. The top dressings were awarded the Diabetic Living What to Eat seal of approval.

Nutritional Guidelines:

Every dressing tested had to meet these health requirements per 2-tablespoon serving:

— 100 calories or less

— 7 g total fat or less

— 2 g saturated fat or less

— 0 g trans fat

— 10 g carb or less

— 350 mg sodium or less
http://www.diabeticlivingonline.com/food-to-eat/nutrition/what-to-eat-with-diabetes-winning-salad-dressings/?sssdmh=dm17.656004&esrc=nwdlo031213

Quinoa: What you should know about it

January 17, 2013 at 10:24 AM | Posted in cooking | Leave a comment
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I’ve been reading up on Quinoa and about all its health benifits. Then came across this article in the newspaper today. So while shopping at Jungle Jim’s Market this morning I picked up a bag of it and will be giving it a try later this week. Below is the article and web link to it.
2 local experts tell why it’s great for your diet.
By Christie Schmidt

 
Call it the protein-packed seed that masquerades as a grain.
Though it’s been around for thousands of years, quinoa (pronounced “KEEN-wah”) has recently received cultlike status among health-seekers and those who have simply grown bored with conventional grains such as rice, wheat and barley. There are many reasons to incorporate this superfood into your daily diet and two local nutrition experts explain how and why to do it.
What is quinoa?
Though it is touted as the supergrain of the future, quinoa is not a grain at all, but rather a seed and relative of green leafy vegetables like spinach and Swiss chard. Thought of as a grain because of the way it is prepared, its taste and texture is a bit like brown rice meets oatmeal. When cooked, it is light, fluffy and slightly crunchy, with a subtle, nutty flavor.
Why people are talking about it
When it comes to packing a nutritional punch, few foods do it quite like quinoa. “Quinoa is considered a perfect protein because it contains nine essential amino acids,” says Chelsea Caito, a registered dietician/weight-loss coach and assistant department head of nutrition at Lifetime Fitness in Mason. Other nutritional benefits of quinoa include:
• It’s lower in carbohydrates and higher in fiber, protein, calcium and iron than brown rice
• It’s gluten-free
• It packs phytonutrients (powerful plant-based micronutrients) including flavonoids that contain antioxidant properties known to reduce inflammation.
• It contains healthy fats such as omega-3 and omega-9 fatty acids.
• Quinoa has a low glycemic index making it safe for diabetics as it won’t spike blood sugar
• There is a low risk of allergy with quinoa and it’s easily digested, making it an excellent choice for young children.
“Children find the texture of quinoa to be fun,” said Laura McAlpine of Springboro and a registered dietician with Dayton Children’s Hospital. “Quinoa is a great addition to anyone’s diet because of its high nutritional value – it’s a great source of vitamins and minerals.”
What it means to you
Are you diabetic? Vegetarian? Gluten sensitive? Are you looking to lose weight? Trying to eat healthier? Seeking some variety in your diet without sacrificing nutrients? Whatever your situation, quinoa is a great place to start.
“A lot of my clients have gluten sensitivity,” said Caito. “Quinoa provides a great way for them to still have a carbohydrate without the unwanted side effects.”
How is this beneficial?
Not only is quinoa a nutritional powerhouse, it is also incredibly versatile, easy to prepare and can be incorporated into breakfast, lunch and dinner. “Quinoa is relatively bland so it will pick up any flavor added to a dish,” explained McAlpine. It can be eaten in place of oatmeal in the morning and can be substituted in any dish that calls for rice or pasta.
“You can even use it in place of noodles in soup,” said Caito. Also, since complete proteins are a rarity in the plant world, “it’s an excellent way for vegetarians to get their protein,” said Caito.
For her weight loss clients, Caito recommends quinoa for its low glycemic index and high fiber. “In weight loss, it’s all about reducing simple carbohydrates while still feeling satisfied.” A food’s glycemic index indicates how eating the food will affect your blood sugar – the lower the number, the better. Quinoa has a glycemic index similar to vegetables and so, won’t cause blood sugar to spike. When blood sugar is high, it causes cravings for sugary foods and simple carbohydrates – a dieter’s nightmare.
How to make the most of quinoa
Quinoa can be found in three varieties: gold, red and black.
“The gold variety is probably the most popular,” said Caito. “It is fluffier and creamier than the red and black varieties. The red has a more bitter taste and is commonly used with avocado, cheeses and chopped nuts. The black has a sweeter, nuttier taste and is often paired with fruit.”
As for how much quinoa per day/meal, for adults, Caito recommends ½-1 cup per meal cooked. “I’m not so concerned with how many times per day, just the portion size per meal.”
For children ages 2-13, McAlpine recommends 3-6 ounces of grains daily, depending on age, sex and activity level. “At least half of this amount should come from whole grains, like quinoa. A 1/2 cup of cooked quinoa equals 1 ounce.”
http://www.daytondailynews.com/news/lifestyles/quinoa-what-you-should-know-about-it/nTs2G/

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