March marks the beginning of that month-long craziness filled with college basketball. What makes it extra-special? This year, the NCAA Final Four is local to me! They’re hosting the finals in Dallas!
While we will be on pins and needles hoping for our favorite team to go far, I do know one thing: I’ve got a great snack, just in case we need to have a bit of a party for some crucial games. General Mills, the manufacturers of Chex cereals, contacted me and sent…continue reading.
You’ve made a decision. You want to eat more vegetables. But after eating salads for a few weeks, you’re sick and tired of the same old thing. You want to try a new vegetable, so you browse the produce aisle, and you grab something different. Some spinach. Cabbage. Maybe Brussels sprouts, or…continue reading.
Myth: Ding-Dongs are a thing of the past on a gluten-free diet (you can make them yourself!)
When you’re first starting a gluten-free diet, it can quickly become overwhelming. You have to read labels. You know you can’t eat wheat, barley, oats and rye, but have no idea where to find these ingredients in your food, and have been…continue reading.
Looking for a quick-and-easy way to get something green on your plate for dinner tonight?
How about spinach?
Gone are those days, when I was growing up, where Mom would open a can of spinach, and we would eat it, pretending we would grow big and strong just like Popeye. I can’t even remember the last time I ate canned spinach,…continue reading.
Growing up, one of my Dad’s favorite treats was a box of chocolate-covered cherries. I loved them too. Biting into the chocolate shell to reveal the sweet maraschino cherry inside was like opening a delicious present. But over the years, the boxed chocolate-covered cherries of old became less appealing. The quality went down, and they were more often a cheap chocolate…continue reading.
So there I was, this past Monday night, with lofty goals of making a beef curry. I’d prepared the curry paste the day before to save time, and I grabbed my pressure cooker. The recipe I was using as a guideline (it’s rare that I actually follow a recipe – I tend to make a lot of changes along…continue reading.
A few weeks back, I shared in the Eating the Food group that I was having pan-seared Brussels Sprouts along with some eggs for breakfast. This started a conversation not only about Brussels Sprouts (and their deliciousness, of course) but also about getting more vegetables into your breakfast. I must confess: I don’t always get veggies in…continue reading.
I’ve got another super-easy vegetable solution for you this week, complete with a super-easy video showing you just now super-easy it is to make.
Doesn’t that sound super-GREAT?
Okay, maybe I’m getting a tad over-excited. After all, we’re talking about carrots here, right? But these carrots, in my opinion, are worth getting excited about. They take only a few…continue reading.