If only I could customize my own protein bars . . . .

WELL YOU CAN ! ! !
You Bars is a company that has built its entire platform around creating custom bars, shakes, trail mixes, cookies and cereals designed by your palate. You get to pick the ingredients and they make it up. What a great concept! It is the perfect solution for a picky eater and a great way to create a snack that is quick, easy and made up of ingredients that you like.

To order YouBars go to http://www.youbars.com

10 Worst Foods for Kids . . . . .

By simply eliminating the foods below from your child's diet you are taking the first steps to improving there overall nutrition.

Say NO when it comes to the list below . . . .

1. Hot Dogs
2. Soda
3. Sticky Candy
4. Doughnuts
5. Prepackaged Lunch Kits
6. Sugary Breakfast Cereals
7. Microwavable Prepackaged Dinners
8. Juice Drinks
9. French Fries
10. Toaster Pastries

For more information you can click here to read the article in its entirety
http://www.livestrong.com/article/70149-top-worst-foods-kids-eat/

FRS Healthy Energy Drinks

FRS low-calorie orange is staple in our home. It truly is the perfect energy drink. FRS comes in concentrate, cans and chews. All which serve a value purpose. Check it out, I promise it will not disappoint! http://www.frs.com

Chicken Cassoulet

Ingredients
4 boned, skinned chicken thighs (4 oz each)
8 oz, turkey sausage (Polish - kielbasa - preferred)
1 oz, French bread
1 onion, peeled & chopped (approx. 8 oz)
2 carrots, peeled & chopped (approx. 8 oz)
2/3 cup chicken broth, fat skimmed
2 teaspoons fresh thyme leaves or 1 t dried thyme
1 dried bay leaf
2 cans cannellini beans, rinsed & drained (15 oz each)
1 tablespoon chopped parsley
Salt


The Details . . . . .

1. Remove and discard the excess fat from the chicken; rinse thighs and pat dry. Cut sausages into 1/2 inch thick slices.

2. Cut or tear bread into 1/2 inch chunks. Whirl in a food processor or blender in coarse crumbs; you should have 1/2 cup. IN a 5-6 quart nonstick pan over medium high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.

3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown all sides, 4-6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.

4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5-7 minutes.

5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.

** Great with a salad, crusty bread and a glass of wine on a cold rainy night!

[recipe featured in Sunset Magazine, January 2010, photograph taken by James Carter for Sunset magazine ]

Tomato Cucumber Salsa

2 large tomatoes, peeled, seed and finely chopped

1/2 cup english cucumbers, peeled, seeded and finely chopped

1 medium jalapeno chilie, seeded and finely chopped

1 T finely chopped fresh cilantro

1 T fresh lemon juice

1 medium garlic clove, minced

1.  Combine all of the ingredients in a medium bowl, including salt to taste and mix well.

2.  Taste for seasoning.

3.  Cover and refrigerate until needed

Advance Preperation:

This may be prepared 3 days in advance and refrigerated.  Remove from the  refrigerator 30 minutes before serving.

Variation:

Canned jalapeno chilies may be used if fresh are not available.  If using canned, omit the lemon juice.

Note:

When working with chilies, always wear rubber gloves.  Wash the cutting surface and knife immediately afterward.

[ As seen in The Taste of Summer, by Diane Rossen Worthington]

Chilled Avocado Soup

2 large ripe avocados

3 cups chicken stock

2 T fresh lemon juice

2 T finely chopped fresh chives

1/2 t chili powder

salt

Garnish

1/4 c sour cream

1/2 c  tomato cucumber salsa

1.  Pit and peel the avocados and cut into large pieces.  Plae in a food processor or blendor and process until pureed.

2.  Add the chicken stock, lemon juice, chives, chili powder, and salt to taste and process until smooth.

3.  Taste for seasoning.  Cover & refrigerate until chilled, at least 4 hours.

4.  To serve, ladle the soup into bowls and garnish with a dallop each of sour ceram and tomato cucumber salsa.

Advance Preparation

This may be prepared 8 hours in advance through step 2 and refrigerated until serving.)

[ As seen in The Taste of Summer by Diane Rossen Worthington ]

Mixed Mushroom Frittata

3 T extra virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 T, thyme leaves, freshly chopped
3 cups, mixed wild and cultivated mushrooms (such as chanterelles, portobello, shiitake and white button)
6 eggs
2 T fresh flat leaf parsley, chopped
sea salt and freshly grated black pepper

1. Put 2 tablespoons of the oil in a non-stick skillet, heat gently, then add shallots, garlic and thyme.
2. Gently saute for 5 minutes until softened but not browned.
3. Meanwhile, brush off any dirt clinging to the mushrooms and wipe caps clean.
4. Chop or slice coarsely and add to the skillet.
5. Saute for 4-5 minutes until just starting to release their juices.
6. Remove skillet from heat.
7. Put the eggs in a bowl along with parsely a little salt and pepper, beat briefly then stir in mushroom mixture.
8. Wipe skillet clean with paper towels.
9. Heat the remaining tablespoon of oil in the clean skillet and pour in the egg and mushroom mixture.
10. Cook over medium heat for 8 - 10 minutes utnil set on the bottom.
11. Transfer the skillet to a preheated broiler and cook the frittata for 2-3 minutes, until the top is set and spotted brown.
12. Let cool, then serve, or wrap and wax paper for transport to the picnic.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Zucchini, Feta and Mint Salad

SALAD

1 T sesame seeds
6 medium zucchini
3 T extra virgin olive oil
6 oz feta cheese, crumbled
handful of fresh mint leaves
sea salt and freshly ground pepper

DRESSING

1/4 c olive oil
1 T lemon juice, freshly squeezed
1 garlic clove, crushed

1. Put the sesame seeds in a dry skillet and toast over medium heat until golden and aromatic.
2. Remove from the pan, let cool and store in an airtight container.
3. Cut the zucchini diagonally into thick slices.
4. Put the slices in a bowl, sprinkle with olive oil and season with salt and pepper, toss well.
5. Cook on a hot stove top grill pan for 2-3 minutes on each side until charred and tender.
6. Put the dressing ingredients in a screw-top jar. Add salt & pepper to taste and shake well.
7. Put the zucchini, feta and mint in a large airtight container.
8. When ready to serve, shake dressing and pour over salad.
9. Toss well
10. Sprinkle with toasted sesame seeds and serve at once

[ recipes as seen in PICNICS simple recipes for eating outdoors, by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde]

Lean for Life

"Cutting-edge weight-loss science for MEN"

(as seen in Best Life magazine, February 2009)

Eat Nuts . . . . .

Despite what you may be thinking, eating nuts does not promote weight gain.  Nuts are the perfect snack to help curb your appetite.   Next time you are searching for something to snack on, grab a handful of almonds, peanuts or even chestnuts.  It is believed that most of the fat from the nuts is flushed out before it reaches the midriff area.  Remember, raw or dry roasted are best.

The New Red Meat . . . .

"Eating lean red meat trimmed of visible fat can help lower your cholesterol and won't contribute to weight gain.  Be sure to select a less marbled piece of meat; top round, top sirloin, or round tip and watch the portion size."  Although red meat may have some to value added properties to your daily diet, it is important to include other lean proteins such as chicken, pork and fish.

A Glass of Red Wine . . .

Remember, a glass of red wine with your steak can help aid in the digestion process as well as the added benefit of the antioxidants that can be found.

The Drinking Guide . . .

Stick to the two drink maximum!    Having more than two drinks a day can increase your risk of stroke and high blood pressure.  Remember, to exercise and eat right!

Drizzle Omega-9 - Lose Weight . . . 

Vegetables oil containing Oleic acid (omega 9) can increase your satiety between meals.  Olive oil and grapeseed oil are also good sources.  Simply stir fry vegetables in a little of these oils for a simple way to incorporate this into your daily diet.   In basic terms,  the oleic acid sends a message to the brain  telling it that the stomach is full.