Wednesday, January 28, 2009

Healthy snacks for SuperBowl party!

Here are some recipes to give you a healthier alternative for your Super Bowl party. Remember to watch your chips and crackers for no hydrogenated oils. Making desserts with fresh cut up fruits helps get in the 4-5 servings that we need each day. If you choose fruits in season you can keep your budget in tact.

Whole Wheat Pizza Crust

1½ cups warm water
2 Tbsp. honey
2 Tbsp. active dry yeast
1½ cups whole wheat flour
¼ cup oil
1 tsp. sea salt
1 Tbsp. Italian herb blend
1½ - 2½ cups unbleached flour

Combine water, honey and yeast. Let proof. Add whole wheat flour and oil. Mix well. Add salt and herb blend. Add unbleached flour until dough forms a soft ball. Let sit 10 minutes. Shape crust on pizza pan. Brush with olive oil, butter, and ¼ tsp. of Italian blend. Top with favorite ingredients. Bake at 410° for 18-20 minutes. This crust can be made ahead and par baked (bake for 10 minutes) they can then be frozen till needed.


Chili

1 lb. ground beef
1 onion, diced
1 tsp. diced garlic
1 large can crushed tomatoes
2 large cans tomatoes, diced in juice

⅛ cup brown sugar
½ tsp. chili powder
1 can Mrs. Grimes chili beans
1 can white corn
salt, pepper, and garlic salt to taste
In a large skillet, brown meat, onion, and garlic. Drain. In a large sauce­pan, combine browned meat mixture, undrained tomatoes, brown sugar, chili powder, and undrained chili beans and corn. Add salt, pepper, and garlic salt to taste. Simmer until heated through. Top with a dollop of sour cream and grated cheddar cheese, if desired. Serve with warm corn bread!


Corn Bread

½ cup butter, softened
2/3 cup raw sugar
2 eggs
1 ¼ cup buttermilk
½ tsp. baking soda
1 cup corn meal
1 cup unbleached flour
½ tsp. sea salt


Preheat oven to 350°. In a large bowl, mix butter and sugar. Add eggs. Dissolve baking soda in buttermilk; add to mixture. Mix well to combine. Add corn meal, flour, salt, and cinnamon. Mix well. Pour into buttered 9x13-inch pan. Bake for 35 to 40 minutes.

Ranch Style Veggie Dip

2 cups mayonnaise
2 cups sour cream
1½ tsp. parsley flakes
⅛ tsp. black pepper
1 tsp. onion salt or flakes
1 tsp. garlic salt
⅛ tsp. Lawry’s Seasoned Salt
½ tsp. sea salt

Mix all ingredients together. Makes 1 quart. Store unused portion in tightly sealed container in refrigerator.
Serve with fresh vegetables, carrots, broccoli, cauliflower, celery.


Sante Fe Chicken

2 cans black beans, drained3 cans corn3 cups salsa6-8 cooked chicken breasts, shredded1 block (8oz) cream cheese
Cook first four ingredients in crock pot on slow for 3 hours then add cream cheese. Cook one more hour. Serve with tortillas or over rice.


Vegetable Pizza

1 can Pillsbury crescent rolls
4 oz. real mayonnaise
4 oz. cream cheese
½ cup sour cream
1 Tbsp. dried onion
1 Tbsp. parsley
¼ tsp. Lawry’s Seasoned Salt
¼ tsp. garlic salt
carrots
broccoli
cauliflower
onion
green pepper
Colby-Jack cheese, shredded

Unroll crescent rolls and press into rimmed cookie sheet. Bake as di­rected. Let cool. In a large bowl, mix mayonnaise, cream cheese, sour cream, onion, parsley, Lawry’s Seasoned Salt, and garlic salt. Blend well and let set for 10 minutes. Chop up carrots, broccoli, cauliflower, onion, and green pep­per (or any vegetables of your choice). Spread dressing on cooled cres­cent roll crust. Arrange vegetables on top of dressing and sprinkle with Colby-Jack cheese.

Carrot Cake

2 cups raw sugar
4 eggs (slightly beaten)
1 cup sunflower oil
2 tsp. caramel coffee flavoring
2 cups unbleached flour
2 tsp. baking soda
1 tsp. sea salt
2 tsp. ground cinnamon
3 cups grated carrots

FROSTING:
1 (8 oz.) package cream cheese, softened
½ cup butter
1 cup chopped nuts
2 tsp. vanilla extract
1 (1 lb.) box powdered sugar


Preheat oven to 350°. Mix sugar, eggs, oil and caramel flavoring. Add dry sifted ingredients. Stir in grated carrots. Pour batter into a 9x13-inch pan and bake for 35 minutes. For frosting: Mix ingredients together and frost after cake has cooled.
Store cake in refrigerator.


Fresh Peach Cobbler

4 cups fresh peaches, peeled and sliced
½ cup raw sugar
1½ tsp. caramel coffee flavoring
sprinkle of ground cinnamon
1 cup raw sugar
1 cup unbleached flour
2 tsp. baking powder
⅔ cup milk
½ stick butter

Preheat oven to 350°. Mix first four ingredients together and set aside. Mix together the 1 cup sugar, flour, baking powder and milk to form batter. Melt ½ stick butter in 9x13-inch pan; then spoon in batter. Place peach mixture on top of batter. Bake for 45 minutes



Cheesy Roll-Ups

2 (8 oz.) packages cream cheese, softened
½ bunch chopped green onions
1 small can black olives, drained and chopped)
1 (16 oz.) container sour cream
2 small cans green chilies, drained
2 cups grated Cheddar cheese
1 large package flour tortillas

Mix all ingredients except tortillas. Spread mixture on tortillas and roll up. Wrap in plastic wrap. Chill overnight. Cut into 1-inch slices. Serve with salsa.



Spinach-Artichoke Dip

1 package fresh spinach
1 small can diced mild chili's or 1 can Rotele tomatoes
1 cup Cheddar/Colby cheese,
shredded¼ cup Parmesan cheese
½ cup mayonnaise
1 small jar of marinated artichoke hearts (cut up) or
1 regular can of artichoke hearts
Mix well; place in glass 9x13 pan. Heat until cheese melts. Serve with tortilla chips or Wheat thins


Fruit Pizza

1 tube sugar cookie dough or 1 recipe sugar cookies
1 (8 oz.) package cream cheese, softened
¾ cup powdered sugar
1 cup heavy whipping cream
1 Tbsp. French Vanilla coffee flavoring or real vanilla
Strawberries, grapes, kiwi, mandarin oranges, fresh pineapple (your choice)

Press cookie dough into 12x16 jelly roll pan and bake for 10 to 12 minutes or until lightly brown. Cool. Beat cream cheese on medium to high speed of electric mixer. Add powdered sugar and beat until smooth. On low, add whipping cream and beat until fluffy. Stir in French vanilla flavoring. Spread on cooled cookie crust. Top with fruit of your choice.


Granola

6 cups old-fashioned oats
1 cup coconut
1 cup pumpkin seeds
½ cup sliced almonds
1 cup sunflower seeds
1 cup raisins
1 stick butter
½ cup sunflower oil
2 cups brown sugar
⅓cup honey

Preheat oven to 250°. In a large bowl, combine oats, coconut, pumpkin seeds, almonds, sun­flower seeds, and raisins. In a microwavable bowl, combine butter, sunflower oil, brown sugar and honey. Microwave on HIGH until mixture comes to a boil. Pour over oat mixture. Stir well. Pour onto greased 12x16 cookie sheets and bake for one hour, stirring every 15 minutes


Toffee Crispix

1 cup butter
2 cups brown sugar
½ cup Karo light syrup
½ tsp. baking soda
1 large box Crispix

Melt butter in microwave safe bowl. Add brown sugar and syrup. Micro­wave on HIGH until it boils for 3 minutes. Add baking soda and stir well. Pour box of cereal in a large paper bag. Pour mixture over cereal and shake well. Microwave on HIGH for 1 minute. Remove from micro­wave and shake bag. Repeat until you have done this 4 times. Pour onto cookie sheet in single layer and allow to cool.

Herbal Remedies for the cold and flu season

Herbs have been used as medicines for thousands of years. In fact, many of the pharmaceutical products sold today are synthetic chemicals based on herbal extracts. Herbal medicines may contain a whole plant, parts of plants, or extracts of either one or a combination of plants. Many people prefer to use herbal medicines because in many cases they give beneficial effects without the side effects caused by many pharmaceutical drugs.
In the western world, in the last 10-20 years, there has been a tremendous growth in the interest in herbal medicines and more natural and less toxic therapies have become increasingly popular. Scientific researchers have also produced a large amount of information on the use of plants and plant substances as medical agents. Much of this information provides scientific validation for the uses of plants which have been known to healers for thousands of years.
While herbs are, in many cases, free of the side effects of pharmaceutical drugs, they must be used appropriately. Many herbs have potent effects and may also interact with other medications you may be taking. It is always wise to check on these interactions if you plan to take herbal medicines, especially if you are pregnant or have a chronic medical problem. These are some of the basic remedies for cold and flu symptoms. There are little to no side effects associated with these particular vitamins, minerals and herbs.

Zinc is one of the immune boosters your body can use if you are dealing with a cold or flu bug. Large amounts of zinc may impair copper absorption and reduce your ability to taste sweet and salt. If you were to take large doses of zinc for long periods of time a copper deficiency can lead to heart disease.
Echinacea stimulates the immune system, helps in tissue healing and has anti-inflammatory, antiviral, antibacterial and anti-cancer effects. Echinacea should not be used for prolonged periods of time as your system will develop a resistance to the herb.
Astragalus strengthens the digestion and stimulates the immune system. It also aids adrenal gland function, acts as a diuretic and dilates blood vessels. Astragalus should not be used in cases of acute infections or fevers.
Cayenne contains carotene molecules which have powerful antioxidant effects. It aids in digestion, improves circulation and lowers cholesterol and blood fat levels. Applied topically it acts as a pain reliever. High doses on an empty stomach can cause gut irritation and eventually ulcers in susceptible people.
Garlic is an antibacterial, antifungal, antiviral and anti-inflammatory. Boosts immune function and limits free radical damage to blood fats. Taking garlic at the onset of a sore throat is an ally in fighting infection. The only side effect of garlic is that your friends may keep their distance as the stronger the garlic the more bacteria fighting properties it has.
Goldenseal prevents bacteria from attaching to cells, stimulates the immune system, and lowers fevers. It can be used to treat respiratory infections and as a mouthwash and to treat skin infections. Goldenseal should not be used in pregnancy or in cases of high blood pressure.
Horseradish root stimulates blood circulation and has antibiotic action. It can be used externally and internally, to treat lung and urinary infections, and rheumatic conditions. Take care using it externally as it can blister the skin. Anyone with low thyroid function or taking thyroxin should avoid horseradish.
Sage is anti-microbial, astringent and anti-inflammatory actions. Sage is used to treat colds, sore throats and indigestion. It should not be used during pregnancy.
These are some of the main herbs that are used to treat symptoms of colds and flu. Vitamin C is also very beneficial in lessening the effects of a cold. You can take 3,000 -4,000 mg per day but should build up slowly and go back down gradually. Taking too much Vitamin C too quickly can cause problems with the kidneys and can cause diarrhea. Many studies have been done on the benefits of C by increasing the production of B and T cells and other white blood cells, including those that destroy foreign micro-organisms. It also increases interferon levels and antibody responses and has antiviral and antibacterial effects. These effects lead to improved resistance against infections.

Sunday, January 11, 2009

Overcoming stress

Graduations, weddings, new jobs, new homes, promotions... even the most positive transitions in life involve some degree of stress. Entering the new year and keeping the resolutions that go along with it brings the impact of transitions in our lives to the forefront. It creates different time pressures... changes relationships with people in our lives... and forces us to view ourselves in a whole different light. Even the balance of time, schedules or power in our households may change. All these changes impact not only our emotions, but also our health. How can we manage transitions in the most healthful way?
EVERYONE CHANGES
Today, people have longer life spans and a broader range of choices than at any other time in history. The average American now has as many as four to five careers, and frequently moves from place to place geographically as well as professionally. This is distinct from past generations. All these transitions play out at a number of levels, from physical to psychological. After all, we are mind-body creatures. On the physical side, when you make a new commitment, such as starting a new job, you may be exhausted with the challenge of a longer commute to work, shifted work hours or meeting unfamiliar demands. This may lead to such symptoms as headaches or stomachaches, feelings of lethargy and anxiety.
Psychologically, a transition may cause you to experience a temporary loss of identity. Perhaps you used to be an A student, and now you are just one of millions of job seekers. You may have been a successful business executive and now find yourself in a retirement community in Florida... or a housewife, returning to the workforce.
All these transitions, whether unexpected or happily anticipated require some adjustment and may at first appear overwhelming. They are exciting on the one hand, but there are also new challenges and concerns as you actively seek to redefine yourself and your new identity. You must adapt and redesign your new environment so that it accommodates you.
LOOK FORWARD, NOT BACKWARD
Traditional stress-management strategies such as exercising, getting plenty of rest, eating a healthy diet and keeping your sense of humor can help you keep stress at bay. Never underestimate the value of social support. Talk to your close friends and family members about what's going on, and when necessary, seek professional counseling. However, the key to mastering the impact of your transition is to look forward and not backward. In moving toward a new stage in life, looking backward can drain you. It allows doubt to creep in. You begin to second-guess yourself and wonder if you made the right decision. These comparisons and misgivings can exact a severe toll.
After you deeply analyze a situation, the pros, the cons, the impacts, etc. and make a conscious choice to make a transition (in a divorce you may not have a choice... in the case of a new job, you probably do), move forward completely and resolutely. Head down the path fully without looking back. Repeat to yourself: I'm the one choosing to move this way. What works is to keep returning yourself to your choice to move forward and to give up dwelling on any thoughts about what should have been.
Choosing to move forward is a commitment one makes a stand, get rid of all the "woulda-coulda-shouldas." Even when the transition is not fundamentally your choice -for example, if your department is closed down and your job is outsourced make an effort to look at the situation from a forward-looking view. Perhaps you were thinking about changing jobs anyway, and this will give you the push you need to re-enter the market and get a more meaningful or lucrative position.
THE BOTTOM LINE?
Transitions are stressful, but it is your choice to frame and address them in a positive or a negative way. In the long run, your best bet is to focus on the opportunities for the future. Don't waste your time pondering the problems you faced in the past or are likely to face again as time goes by. Instead, take the time to create a promising, productive and rewarding future from the many opportunities that life offers you.