Tips For Eating Better On A Budget

(NAPSI)-There's good news for those looking for an economical way to offer their family a healthier diet. Healthy eating doesn't have to be expensive. It's possible to buy a cart full of healthy items without breaking the bank.

Think in terms of nutrition per dollar and the nutrition "powerhouse" in the diet is fruits and vegetables. They offer higher vitamin, mineral and fiber content per calorie compared to just about everything else you can eat! Fruits and veggies, including 100 percent juice and beans, provide both nutrition and great taste, making them a great value for your food dollar.

Canned, frozen and dried fruits and vegetables are as nutritious as fresh because they are processed quickly after harvest, locking in their flavor and nutrients. They are also very wallet friendly. But don't skip the fresh produce aisle! Fresh fruits and veggies are still less expensive than other foods when compared by price per serving and nutrition per dollar.

In fact, fruits and vegetables are probably the cheapest form of health insurance you can buy. Eating them may help reduce the risk of obesity and many diseases. Everyone can benefit from eating more fruits and vegetables, so fill at least half of your plate with them at every meal. They're budget friendly and good for your health.

Crazy Curly Broccoli Bake is a kid-friendly, veggie-centric comfort food that's inexpensive to make.

For more healthy and delicious recipes and a Video Center that takes you step by step through the process of selecting, storing and preparing many different varieties of fruits and vegetables, visit www.fruitsandveggiesmorematters.org.

Crazy Curly Broccoli Bake

Ingredients:

1½ cups whole wheat corkscrew pasta, dry

3 cups broccoli, frozen, chopped

1 10.5-oz. can low-fat cream of broccoli soup, condensed

½ cup skim milk

2 tablespoons plain breadcrumbs

¼ teaspoon salt-free seasoning blend

Instructions:

Preheat oven to 350°F. Cook pasta according to package directions. Place frozen broccoli in large microwave-safe dish and cook for 2 minutes on HIGH. Coarsely chop cooked broccoli. Mix soup with skim milk, and add to chopped broccoli. Add cooked pasta and mix. Top with bread- crumbs and seasoning blend. Bake in oven for 10-15 minutes until heated through.

Serves: 6

Nutrition Information per Serving: Calories: 164, total fat: 2.2g, saturated fat: 0.6g, % of calories from fat: 11, protein: 8g, carbohydrate: 31g, cholesterol: 2mg, dietary fiber: 5g, sodium: 351mg

By Elizabeth Pivonka, President, Produce for Better Health Foundation

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Lightening Up Your Favorite Recipes

(NAPSI)-Most people love the rich and creamy taste of macaroni and cheese, fettuccine Alfredo and creamy tomato soup.

Fortunately, popular creamy recipes can be made into something even better and healthier with recipe secrets from award-winning cookbook author Pam Anderson for losing weight and eating great.

The following are a few tips for creating healthy meals at home:

• Shop smart: Always keep a well-stocked pantry of flavorful but healthy items. Having several types of vinegar on hand helps to serve up a flavorful punch without adding fat or calories. Store lower-fat, high-flavor cheeses such as goat, blue, Parmesan and feta in the fridge to add flavor to any dish. A well-stocked pantry will help you to easily make the perfect recipe at home.

• Eat smarter: Eating frequently and in small amounts throughout the day may prevent you from overeating; you should never go more than three hours without eating. Before making dinner, have a predinner nibble to stop you from grazing while cooking.

• Make every cup count: You typically use your drinking milk for cooking, but why not try using evaporated milk for richer and creamier meals with more nutrition? Low-fat evaporated milk has twice the calcium and protein of low-fat drinking milk, plus it's much lower in calories than the half-and-half or cream typically added to Alfredo recipes. Heavy cream has 50 calories per tablespoon, while evaporated milk has 20 calories per tablespoon and low-fat 2 percent evaporated milk has 12.5 calories per tablespoon. Simply use one cup of evaporated milk to replace one cup of milk or cream. Try a delicious CARNATION® Evaporated Milk recipe such as Crustless Broccoli & Cheddar Mini Quiches, which are great as an appetizer or with a salad for a light meal.

Crustless Broccoli & Cheddar Mini Quiches

(Makes 12-16 quiches)

Ingredients:

1 can (12 fl. oz.) NESTLE® CARNATION® Evaporated Lowfat 2% Milk

3 large eggs, beaten

2 tablespoons all-purpose flour

¼ teaspoon salt

¼ teaspoon ground black pepper

2 cups (8 oz.) shredded mild or sharp cheddar cheese

2 cups chopped, frozen broccoli, thawed and drained

½ cup chopped red bell pepper

Directions:

PREHEAT oven to 350° F. Grease and lightly flour twelve 2½-inch muffin cups.

WHISK evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon ¼ to ⅓ cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.

BAKE for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

*NOTE: Number of quiches that you get will depend on the size of your muffin cups. Bake time may need some adjusting.

Nutrition facts per serving: 120 cal, 7 g total fat (5 g sat fat), 80 mg chol, 220 mg sodium, 6 g carbo, .5 g fiber, 8 g pro, 15% Daily Value vitamin A, 35% Daily Value vitamin C, 2% Daily Value iron, 25% Daily Value calcium

For more recipe ideas, visit TheCookingMilk.com.

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Flavorful, Budget-friendly Fun Foods

(ARA) – With the economy affecting your budget, your family is staying home for more meals. So it’s more important than ever to get the most for your dollar when shopping for healthy foods at the grocery store.

Besides eating healthy, you want to provide a variety of food choices to keep mealtimes interesting and flavorful. Here are three items you can add to your grocery list:

1. Kiwifruit.
During the months when finding American-grown fresh fruit is a chore, look for California-grown kiwifruit, typically available between mid-September and June. Buying fruit grown in America supports our domestic economy and is better for the environment since shipping requires fewer resources. Plus, you know you're getting fresher fruit.

A Rutgers University study found that of the 27 most commonly consumed fruits, kiwifruit is the most nutrient-dense, containing vitamin C, potassium, folate, fiber and vitamin E, to name a few. Plus kiwifruit is very versatile. It can be eaten raw, sliced up on top of foods, blended into drinks and salsas or tossed into salads.

2. Rolled oats.
Yummy for both breakfast and in cookies, oats are full of fiber and complex carbohydrates. The grain has been linked to lowering bad cholesterol and reducing the chance of heart disease. Buying plain oats in bulk costs less per serving than buying most other cereals.

3. Wild Rice.
Wild rice not only is native to the U.S., but is also rich in protein and a good source of calcium and potassium. Plus, it's an energy food high in carbohydrates and fiber, helping to balance out your healthy meals. Wild rice can be served cold or hot and mixed with nuts, vegetables and all kinds of meat.

Saving money and eating healthy will benefit not only your family but your wallet. California Kiwifruit Commission has several recipes available for your family to try including Kiwi Mint Lemonade -- perfect for a warm afternoon on the porch, and Mediterranean Kiwifruit Couscous -- which compliments any lunch or dinner menu.

Kiwifruit Mint Lemonade
Serves 4

1 cup water
1/2 cup granulated sugar
1/2 cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water

In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, for five minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes

Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a more tart lemonade.

Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit.

Mediterranean Kiwifruit Couscous
Serves 4 to 6

3/4 cup water
1/2 cup couscous
salt
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
pepper
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil

In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.

Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for one to two days.

Courtesy of ARAcontent

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Seafood Twice A Week For Lent

(NAPSI)-If you're looking to trim food bills or enhance your health, adding frozen shrimp and fish to your diet twice a week could pay off.

Seafood can be a lean source of protein, high in important omega-3 fatty acids and rich in a variety of nutrients including vitamin D. Plus, whether you're choosing seafood to observe a meatless Friday or simply to meet the USDA's dietary guidelines, there are a number of affordable and easy-to-prepare options.

For instance, you can find a line of delicious frozen seafood products, including a new line of fish fillets and Tilapia Tenders--which are whole, hand-cut and lightly battered tilapia fillets--from SeaPak Shrimp Company. They're an affordable and convenient way to eat more seafood. They can also be used in a variety of recipes, including this one for a delightful tilapia salad:

Sunshine Tilapia Salad with Dijon Dill Dressing

Prep Time: 8 minutes

Cook Time: 18 minutes

Makes: 3 servings

Ingredients

1 package (14 oz) SeaPak® Tilapia Tenders

1 bagged salad

2 Roma tomatoes, diced

1 avocado, cubed

2 carrots, shredded

½ cup light mayonnaise

½ teaspoon dried dill

2 teaspoons Dijon mustard

1 tablespoon lemon juice

3 tablespoons water

Directions

PREHEAT oven to 425º F.

PLACE the frozen tilapia tenders on a baking sheet and bake according to the package instructions.

ADD mayonnaise, dill, Dijon, lemon juice and water together in a small bowl. Stir well to incorporate. Place bowl in the refrigerator until ready to use.

ASSEMBLE salads in three bowls: lettuce, diced tomatoes, avocado cubes and shredded carrots.

CUT fully cooked tilapia tenders into bite-size pieces and place over salads.

DRIZZLE with 2 tablespoons of Dijon dill dressing and serve immediately.

For more information and recipes, visit www.SeaPak.com.

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Cherries: 'America's Super Fruit' Offers Homegrown Health Benefits

/PRNewswire/ -- Cherries are not only good for you, but they're also on trend as a homegrown "Super Fruit." According to recent data, more than 9 out of 10 Americans want to know where their food comes from, nearly 80 percent say they're purchasing "locally produced" products, and the majority are defining "local" as made in America.(1,2) And cherries deliver.

About ninety-five percent of cherries consumed in the U.S. are grown here, with most coming from Michigan, Wisconsin, Utah, Washington, Oregon, Pennsylvania and New York.

Food and nutrition experts, including registered dietitian and host of the Food Network's "Healthy Appetite" Ellie Krieger, say the homegrown advantage, coupled with powerful health benefits, make cherries "America's Super Fruit."

"Cherries offer some of the most important attributes people are seeking in their foods today," said Krieger. "While exotic berries may be 'trendy,' as a chef and dietitian I choose cherries, an all-American favorite, because they deliver a powerful combination of good nutrition, local sourcing and environmental sustainability."

"America's Super Fruit" also delivers on safety. As stewards of the environment, the cherry industry has been at the forefront of sustainable growing practices and responsible pesticide research for many years.

Homegrown Heart Health Benefits

As February is American Heart Month, it's no wonder it's also National Cherry Month. The antioxidant compounds -- called anthocyanins -- that give cherries their RED color continue to demonstrate heart-health benefits. Recent studies from the University of Michigan revealed that cherry-enriched diets in animals lowered multiple risk factors for heart disease. In 2007, researchers found that cherry-enriched diets in animals lowered total blood cholesterol levels and reduced triglycerides (fatty acids).(3) And, in 2008, the University of Michigan researchers found animals fed a cherry-enriched diet saw reduced total body weight and fat by 14 percent, in particular the "belly fat" that is most often associated with heart disease risk.(4)

"As we increasingly look for ways to improve health and fight disease with foods, it's exciting to see more and more studies suggest that simple dietary changes, such as including tart cherries, could help decrease the risk for heart disease," said Dr. Steven Bolling, a cardiac surgeon at the University of Michigan Cardiovascular Center who also heads the U-M Cardioprotection Research Laboratory. "The fact they come from Michigan and around the United States is an added bonus."

It's Easy to Enjoy "America's Super Fruit"

In addition to being grown in the U.S., tart cherries come in dried, frozen and juice forms so they're readily available to enjoy all year long.

Krieger says being able to make foods a habit is an important factor in sustaining a healthful diet. "Creating a routine with foods you like is one of the most successful strategies for a long-term, healthful diet plan," said Krieger. "And, with heart disease continuing to be the number one killer in America, being able to incorporate heart-healthy foods like cherries in almost any meal or snacktime makes it easy and enjoyable to protect your heart."

To learn more about the health benefits of cherries and to find recipes and tips, visit http://www.choosecherries.com/. There you can also download a copy of the Cherry Nutrition Report, a compendium of the more than 65 published studies on the potential health benefits of cherries.

The Cherry Marketing Institute (CMI) is an organization funded by North American tart cherry growers and processors. CMI's mission is to increase the demand for tart cherries through promotion, market expansion, product development and research. For more information on the science supporting the unique health benefits of cherries and for cherry recipes and menu ideas, visit http://www.choosecherries.com/.

1: Survey conducted by IRI Data, 2008
2: Survey conducted by The Hartman Group, 2008

3: Seymour EM, Singer AAM, Bennink MR, Bolling SF. Cherry-enriched diets reduce metabolic syndrome and oxidative stress in lean Dahl-SS rats. Experimental Biology 2007 225.8, Presented in minisymposium 225, Dietary Bioactive Compounds: Chronic Disease Risk Reduction.

4: Seymour EM, Lewis A, Kirakosyan A, Bolling S. The Effect of Tart Cherry-Enriched Diets on Abdominal Fat Gene Expression in Rats. American Dietetic Association FNCE 2008.

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Feel-good Foods to Battle the Winter Blues

(ARA) - It’s that time of year again when temperatures hit single digits, clothing gets heavier and it can be difficult to resist the urge to curl up all day under a warm and comfy blanket with an engaging book.

When the sun starts setting earlier, many people also look forward to enjoying traditional delicious winter comfort foods that evoke warmth and nostalgia. Nothing is cozier and more heart-warming than a flavorful meal of chicken pot pie, a savory casserole, a steamy stir-fry or a piping hot bowl of soup to melt a cold winter day away.

You don’t have to lock yourself away in the kitchen all day either to prepare your family’s favorite dishes. Look no further than your own kitchen cupboard for simple solutions to creating hearty and economical meals that will beat the winter blues. Here are a few easy tips to warm your soul and get you through the chilly season:

Yesterday’s Leftovers Made a Little Richer

Often, you open the fridge and face a daunting stack of containers full of leftovers. But last week’s meals can be perfect for turning into a simple chicken pot pie, a hearty stew or a quick casserole. Suddenly, those leftovers are transformed into five more appetizing weeknight dinners.

An easy tip for making leftovers more rich and flavorful when combined in one dish is to add a ready-made broth or stock to guarantee moisture that may have been lost. For example, College Inn chicken broth enhances the flavor of leftover poultry in recipes. Some great dishes include One-Pot Noodles with Chicken and Broccoli, Santa Fe Chipotle Beef Stew and Tortilla Soup, all of which can be found at www.collegeinn.com/everydayexcitement.

"Nothing makes a dish more moist and delicious than the addition of a simple broth, and with new, exotic flavors, such as College Inn’s new line of Culinary Broths in Thai Coconut Curry or White Wine and Herb varieties, you can surprise your family with rich, new tastes," says Laura Molseed Ali, Del Monte’s resident dietitian. "Adding broth to a favorite dish or stew will give your meals a lighter flavor than what you’d get with a heavy cream or butter."

Simple Snacks and Mood Foods
You can also beat the doldrums with mood-enhancing snack choices. People typically reach for a bar of chocolate or caffeinated beverage for a quick energy boost, but both can cause short-term increases in energy followed by crashes. Try to avoid caffeine and alcohol in high doses as both contribute to irritability and depression.

Instead, try simple mood-boosting snacks like trail mix or a fruit cup which are healthier for you than sugary snacks and easy to take on-the-go. If you are absolutely in need of a chocolate or sugar fix and don’t want to overindulge, drizzle a small amount of fat-free chocolate syrup over a whole wheat English muffin for a smarter mid-afternoon snack. Or pack your favorite instant hot cocoa packets in your lunch bag.

Drinks to Warm You on the Inside
It has been proven that hot drinks can actually make you feel less irritable during the winter season. A recent study at Yale University shows that holding a warm drink 'warms' your personality. A simple solution to reduce cold weather irritability is to sip hot cocoa, savor a cup of flavorful broth, or relish a warm apple cider to brighten a bad mood. You’ll instantly feel a little better during a cold hectic day.

Maintaining a warm, healthy body with the right foods and beverages will no doubt help you to keep a glowing personality this winter season.

For more helpful ideas and recipes this winter, visit www.collegeinn.com/everydayexcitement.

Courtesy of ARAcontent

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Moms Find Fun, Healthy Snacks That Help Fight Childhood Obesity

/PRNewswire/ -- A number of recent public research studies substantiate the rise in childhood obesity, the health risks in overweight children, and the questionable nutritional value of cereals and other foods kids consume. Yet one manufacturer -- Funky Monkey(TM) Snacks -- offers all natural, freeze-dried real fruit products that are not only fun and convenient for kids, but also provide most, if not all, of the daily fruit servings recommended by the U.S. Department of Agriculture for kids.

The need for healthy snack foods that kids love to eat comes at a time of unprecedented concern over children's health. A recent report by the American Heart Association found that the arterial walls of children and teens who are obese or have high cholesterol are similar to that of an average 45-year-old. USA Today, in a June 2008 article, reported that 32% of all U.S. kids -- 23 million children -- are overweight.

Despite the warning signs, many foods commonly consumed by children are less than ideal. A 2008 study by Yale University's Rudd Center for Food Policy and Obesity determined that children's breakfast cereals are significantly higher in calories, sugar and salt than an equal amount of adult cereal. In a recent University of Calgary study, researchers evaluated the nutritional claims of more than 350 food products marketed to children, finding that while 63% made health claims, 90% were of poor nutritional value.

Practical Fruit Alternative

By contrast, Funky Monkey Snacks contain no added sugar, preservatives, colors or flavors. The snacks are made using a proprietary freeze-drying process on whole slices and large pieces of fruit. The process, not used on any other snack available in the U.S., removes approximately 97 percent of the moisture content of the fruit, providing a crisp, crunchy texture, while retaining nearly all of the fruit's nutrients.

Funky Monkey Snacks are a healthier and more natural alternative to dried fruit or fruit snacks. Dried fruit does not preserve all the nutrients of fresh fruit, and fruit snacks often contain added sugars (including high-fructose corn syrup), colors, flavors and preservatives.

Scientists have learned that fruits and vegetables not only reduce obesity and improve a child's overall health but can also improve academic performance. Earlier this year, a study published in Canada's Journal of School Health, conducted by researchers at the School of Public Health at the University of Alberta, showed that students with an increased fruit and vegetable intake and lower caloric intake of fat were significantly less likely to fail a standardized literacy assessment test.

A "Perfect Choice"

"Our goal for Funky Monkey Snacks is to finally give moms a delicious, organic, truly nutritious and go-anywhere snack that kids will actually enjoy," said Matt Herzog, President of Funky Monkey Snacks. "With the holidays fast approaching, it's more important than ever for parents to have healthy alternatives available amid the rush of activities. Funky Monkey Snacks are the perfect choice to have on hand."

Funky Monkey Snacks come in four varieties: Bananamon(R) (freeze-dried banana and cinnamon), Carnaval Mix(TM) (freeze-dried banana, pineapple, apple, papaya and raisins), Jivealime(R) (freeze-dried pineapple and lime juice), and Purple Funk(R) (freeze-dried banana and acai). Funky Monkey Snacks are available at SuperTarget, Whole Foods Market, Winn-Dixie, HyVee and other grocery stores, as well as through Amazon.com.

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People With Diabetes: Eating Right When Money's Tight

(NAPSI)-Diabetes is a disease that results in high glucose (sugar levels) in the blood, which can lead to serious complications. Almost 24 million people nationwide have the disease. For people with diabetes, making healthy food choices, being physically active, and reaching and staying at a healthy weight are keys to managing the disease. Although making healthy food choices on a budget can be a challenge, it is possible to eat well without spending a lot of time and money. Try these tips from the National Diabetes Education Program (NDEP) to eat better, save time, and stretch your food budget:

Review grocery store ads and clip coupons. Make a list of what you need and plan ahead to cook enough food to have a second meal. Visit your local farmers market where prices tend to be lower because you buy direct from the farmer. Buy frozen or canned vegetables with no salt added and canned fruit packed in juice--they are just as good for you as fresh produce and will not go bad. Buy low-fat or fat-free milk in the largest containers you can handle before it spoils. Make your own meals and snacks at home instead of buying less healthy, more expensive prepackaged and processed foods such as macaroni and cheese or spaghetti. Healthy snack ideas include air-popped popcorn or 1 cup of vegetables served with some salsa or a little low-fat salad dressing.

Here's an example of a healthy recipe that the whole family can enjoy. The recipe is designed to serve nine people. Nutrition information, including carbohydrate grams, is provided.

Beef & Bean Chili

2 lb lean beef stew meat, trimmed of fat, cut in 1-inch cubes

3 Tbsp vegetable oil

2 cups water

2 tsp garlic, minced

1 large onion, finely chopped

1 Tbsp flour

2 tsp chili powder

1 green pepper, chopped

2 lb (or 3 cups) tomatoes, chopped

1 Tbsp oregano

1 tsp cumin

2 cups canned kidney beans*

*To cut back on sodium, try using "no salt added" canned kidney beans or beans prepared at home without salt.

Instructions: Brown meat in large skillet with half of vegetable oil. Add water. Simmer covered for 1 hour until meat is tender. Heat remaining vegetable oil in second skillet. Add garlic and onion, and cook over low heat until onion is softened. Add flour and cook for 2 minutes. Add garlic-onion-flour mixture to cooked meat. Then add remaining ingredients to meat mixture. Simmer for 30 minutes. Serve chili with a mixed green salad with tomatoes, cucumbers and peppers topped with low-fat or fat-free salad dressing. Enjoy!

Nutrition Information Per Serving for Chili: Serving Size 8 oz, Calories 284, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 76 mg, Sodium 162 mg, Total Fiber 4 g, Protein 33 g, Carbohydrates 16 g, Potassium 769 mg.

To get additional free resources to help manage diabetes, contact the National Diabetes Education Program at www.YourDiabetesInfo.org or call (888) 693-NDEP (6337), TTY: (866) 569-1162. For more ways to save time and money when preparing meals at home, visit the Weight-control Information Network at www.win.niddk.nih.gov. For more healthy, low-cost recipes, search online for "Keep the Beat: Heart Healthy Recipes" developed by the National Heart, Lung, and Blood Institute.

by the National Diabetes Education Program

The U.S. Department of Health and Human Services' National Diabetes Education Program is jointly sponsored by the National Institutes of Health (NIH) and the Centers for Disease Control and Prevention (CDC) with the support of more than 200 partner organizations.

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A Heart-Healthier And Great-Tasting Way To Cook And Bake

(NAPSI)-Americans will gather around the kitchen this holiday season to celebrate the holiday spirit with festive dishes both savory and sweet. Families and friends can always give (and receive) the gifts of better nutrition and better health when sharing their favorite fare.

It helps to gift wrap some omega-3 fatty acids in holiday foods; these essential fatty acids are not naturally manufactured by the body. Yet, according to the American Heart Association, there is evidence that omega-3s help prevent stroke, blocked blood vessels and coronary heart disease. Today's consumers want great-tasting, good-for-you foods. And omega-3s top the list of nutrients that they are looking for in new products.

One place to find these essential fatty acids is in Mazola Vegetable Plus!, a new blend of pure and natural vegetable and heart-healthy canola oils. This unique formula tastes and performs as well as vegetable oils currently on the market and makes it easy to cook in a healthier way.

A single serving of the new oil--just one tablespoon--contains zero grams of trans fat and 1,200 mg of omega-3 fatty acids, which represents 92 percent of the daily recommended value. Plus, it has 25 percent less saturated fat than other leading vegetable oils and is cholesterol free. Using a nutrient-rich oil such as Mazola Vegetable Plus! for cooking--stir frying, grilling, pan frying and making salads--can be a good way to fortify a balanced diet while enhancing the holiday season with great flavor and nutrition. You can even bake with it, as seen in this delectable, seasonal dessert.

Holiday Carrot Cake

Prep Time: 45 minutes

Cook Time: 25 to 30 minutes

Yield: 16 slices

1 Granny Smith apple

1 cup brown sugar

¾ cup Mazola® Vegetable Plus! Oil

¾ cup sugar

4 eggs

½ cup apricot jam or preserves

¼ cup apricot brandy or apricot nectar

2½ cups all-purpose flour

1 tablespoon ground cinnamon

2½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon ground ginger

2 cups shredded carrots

1 cup chopped pecans

Icing:

8 oz. cream cheese, softened

¼ cup butter, softened

1½ tablespoons apricot brandy or apricot nectar

3½ cups powdered sugar

1. Peel and grate apple; set aside. Beat brown sugar, oil, sugar, eggs, apricot jam and brandy in a large mixing bowl until smooth.

2. Add flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger. Mix just until moistened. Stir in apple, carrots and pecans.

3. Spread batter in three greased 8- or 9-inch-round cake pans. Bake at 350° F for 25 to 30 minutes, or until cake tester inserted in center comes out clean. Cool 5 minutes, then invert onto cooling rack.

4. To make the icing, beat cream cheese, butter and brandy until smooth. Beat in powdered sugar; continue beating until frosting is of smooth spreading consistency.

5. Place one cake layer on serving plate; ice top. Add second layer and ice top. Add final layer and ice sides and top of cake.

6. If desired, garnish with halved pecans and quartered dried apricots.

Free Recipes

For additional recipes and information, visit www.mazola.com.

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Fueling Kids For Sports

(NAPSI)-Whether going all out for the soccer team or training for a dance performance, the energy needs of kids and teens are generally greater than adults. After all, they need nutrition for growth as well as sports performance and that energy largely comes from the foods they consume.

Nutritious snacks that fuel the body for activity go a long way to helping young athletes perform at their best. Portable snacks before and after exercise to achieve a sustained energy boost are as close as your pantry.

Sun-Maid Growers of California have made it especially easy for on-the-go families with a variety of premeasured boxes of Sun-Maid Natural Raisins and soon with new single-serve packages of golden raisins and dried cranberries. Each box is about 90 calories, an ideal serving size for a quick energy boost for older kids and teens.

For very active sports such as football, basketball, hockey and soccer, keeping young athletes fueled before and after practice is essential. That's not always easy when racing to the field after school. The answer can come from this on-the-go snack. Protein from the nuts, whole grains and raisins for energy, and a touch of sweetness from honey are what make granola cups great for a pre- or postgame treat. For more dried fruit recipe ideas, visit www.sunmaid.com.

On-The-Go Granola Cups

1¾ cups old-fashioned oats

¼ cup finely chopped pecans

¼ cup finely chopped almonds

¼ cup pumpkin seeds

2 tablespoons sesame seeds

½ cup maple syrup or honey

2 tablespoons butter, melted

1 large egg white

1 teaspoon vanilla

1 cup Sun-Maid Fruit Bits or Natural Raisins

Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers.

Spread oats, nuts and seeds on a rimmed baking sheet. Bake for 20 minutes or until fragrant and lightly toasted. Reduce oven temperature to 300°F.

Combine syrup or honey, butter, egg white and vanilla in large bowl. Add raisins or fruit bits and toasted mixture; stir well. Spoon 1/3 cup mixture into each muffin cup and pack firmly using bottom of flat measuring cup.

Bake 40 minutes until well browned. Cool completely in pan. Makes 12 cups. Store in airtight container.

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Rice Helps the Heart, and the Wallet

(ARA) – With the rising cost of groceries, families are trying to make their hard-earned dollars go farther. Buying staples -- as opposed to manufactured mixes -- and using them in several different recipes is one way to reduce costs and yet provide a healthy meal for the entire family.

Of all the products on supermarket shelves, one of the most versatile is rice, a complex carbohydrate that is free of sodium, cholesterol and trans fat. It is also gluten-free, non-allergenic and easy to digest. Purchasing plain rice allows consumers to use the versatile grain in multiple recipes and is more cost-effective per serving. For example, a jar of RiceSelect’s Texmati rice is 30 cents per serving whereas seasoned mixes can range from 60 cents to $1.20 per serving.

“One great time -- and money-saving tip -- is to cook all of your rice for the week at once and store the leftovers in the refrigerator,” says Deborah Locke, product manager for RiceSelect. “The next time you are preparing a pilaf, casserole or rice salad, you are halfway there.”

September is Whole Grains Month, and numerous studies have shown that people who eat whole grains, such as brown rice, as part of a healthy diet have a reduced risk of coronary heart disease. Eating whole grains may help regulate blood glucose levels in those with diabetes and studies also show people who consume more whole grains are better able to maintain a healthy weight. Plus, whole grains, like Texmati brown rice and RiceSelect’s Royal Blends, make a great compliment to other healthy foods like vegetables and lean protein.

Rice tastes great as well, which makes it perfect for the whole family to enjoy. But when you head to the grocery store, don’t just pick up any generic brand. Seek out a brand that you know was grown close to home.

Buying locally-grown food is becoming more and more important for consumers who are concerned about minimizing their carbon footprints. RiceSelect, for example, grows and packages all of its products here in the United States. And regardless of what you may have heard, there is currently an abundance of U.S. grown rice.

More than 100 recipes for the family to enjoy are available at www.riceselect.com. The recipes range from salads and side dishes to entrees and desserts. Here are a few of them:

* Brown Rice Black Bean Burrito
Yield: Makes six servings

Ingredients:
1 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cumin
3 cups cooked Texmati Brown Rice
1 15- or 16-oz. can black beans, drained and rinsed
1 11-oz. can corn, drained
6 8-inch flour tortillas
3/4 cup or 6 oz. shredded reduced-fat cheddar cheese
2 green onions, thinly sliced
1/4 cup plain low-fat yogurt
1/4 cup prepared salsa

Directions:
Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender. Add rice, beans and corn. Cook, stirring 2 to 3 minutes until the mixture is thoroughly heated. Remove from the heat.

Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt. Roll the tortilla up and top with 1 Tbsp. salsa.

To save time, when cooking the rice for the burritos, double the recipe on the label and use the leftover rice in another dish, like Cremini Mushroom and Roasted Garlic Rice Soup, later in the week.

* Cremini Mushroom and Roasted Garlic Rice Soup
Yield: Makes eight to 12 servings

Ingredients:
1/3 cup butter
1 pound cremini mushrooms, sliced
1 large sweet mild onion, finely chopped
3 cups cooked Texmati Brown Rice, divided
1 (6 1/2-oz.) container Garlic and Herbs Spreadable Cheese
2 (14-oz.) cans roasted garlic seasoned chicken broth, divided
2 cups water, additional if desired
8 slices pre-cooked ready-to-serve smoked bacon
Salt and pepper to taste

Directions:
Melt butter in a large non-stick stockpot over medium-high heat. Add mushrooms and onion; cook about 10 minutes, stirring periodically. Let the mixture cool slightly. In a food processor or blender, combine mushroom mixture, 1-1/2 cups rice, cheese and 1 cup broth. Pulse mixture until mushrooms are finely chopped but not pureed and mixture is thoroughly combined. Return mixture to stockpot; stir in remaining rice, broth and water. Bring to a boil; cook uncovered over medium heat 5 minutes. Heat bacon slices between paper towels in microwave according to package directions. Chop bacon and set aside. Add salt and pepper to soup to taste. To serve, ladle soup into bowls; sprinkle with bacon.

Courtesy of ARAcontent

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The Brown Bag is Back

(ARA) - While the days of peanut butter and jelly sandwiches may be a distant childhood memory, the “brown bag” lunch is once again becoming a popular fixture on the office desk. With recent economic factors influencing food purchases, America is looking to the brown bag to save a few bucks. According to a new study from the market research firm NPD Group, weekday packed lunches among adults reached a new high in 2007, and this trend is expected to continue.

But “bagging it” doesn’t have to mean a boring turkey sandwich and apple five days a week. With several new, affordable and convenient products, not to mention tips and tricks to turn leftovers into luscious lunches, ordinary options won’t be missed. Revamping the traditional brown bag can help cut costs, as well as turn your mid-day meal into a healthier, more delicious selection you’ll actually look forward to eating.

Bowl is the New Box
Even for those on the go, prepackaged options are now available that deliver nutrition as well as convenience. New shelf-stable options can be readily kept at the office for a quick lunchtime fix. For example, Del Monte’s new Harvest Selections (www.HarvestSelections.com; $2.59) makes it easy to incorporate veggies into lunch -- a meal that often does not include a vegetable. Harvest Selections are wholesome microwaveable meal bowls that are packed with two full servings of vegetables per meal, meeting 40 percent of the USDA MyPyramid recommendations. Because they do not need to be refrigerated, the shelf-stable meals are perfect for stashing in your desk drawer or tote bag.

Leftover Love
Prepare healthy, delicious meals that dish up plenty of leftovers. A few tweaks to yesterday’s dinner can provide delectable work week lunches. Transform chicken or beef leftovers into healthy pasta dishes or vegetable packed salads that can easily be toted to the office. Try adding spreads, such as hummus, to spice up traditional cold cut sandwiches. Hummus, left over from a weekend get-together, can be a healthy, delicious alternative to mayo on Monday’s turkey sandwich as it is packed with flavor and is a great source of protein.

When preparing weekend meals, search for recipes that involve pantry staples such as whole wheat pastas, brown rice, and vegetables. Look for recipes that utilize ingredients that can feed the entire family for $10 or less and whip up inexpensive meals that dish out several portions. With the average serving costing just a little more than $2, one portion is cheaper, and usually healthier than your typical slice of pizza.

To ensure you can always prepare healthy, delicious meals any time of the week, always keep your pantry stocked with a few staples, including canned fruits and vegetables, such as Del Monte corn and tomatoes, and lean proteins such as tuna. Remember to keep a full spice rack to add your own personal touch to traditional recipes.

Brown Bag Buddy
Bring the concept of morning carpooling to the office lunch room, and try partnering with a work friend to make eating in more diverse and exciting! Take turns bringing packed lunches for each other to keep brown bagging fun and surprising. If others in the office want to participate, start a weekly, healthy work potluck lunch.

By planning ahead and stocking up on a few healthy staples, you’ll be prepared for quick and healthy meal options even during the most hectic weeks. And you’ll save a few bucks, too.

Courtesy of ARAcontent

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Produce for Kids(R) and PBS KIDS(R) Partner for a Second Year with Nationwide School-Based Healthy Eating Campaign

PRNewswire-USNewswire/ -- Produce for Kids(R) (PFK), an organization that promotes the benefits of healthy eating and supports worthy causes for children and PBS KIDS(R), which provides content, resources and tools that support the positive development of the whole child - the cognitive, emotional, social and physical, are partnering for a second year to raise awareness among kids, parents and teachers of the role fresh fruits and vegetables play in a healthy diet. As part of PBS KIDS' long term commitment to children's health, the partnership highlights the multi-faceted "Eat Smart for a Great Start" campaign, which focuses on school-based programs this fall and features a nationwide classroom contest; resources and tools for parents and educators; fun games and activities for kids; and a variety of regional events, celebrity appearances and in-school promotions. In-store promotions and local community events generated from the first year of the partnership will also continue throughout the coming year at even more participating grocery stores.

From September 4 through October 31, participating retailers and produce companies will make a monetary donation for every fresh produce item purchased during the campaign. Donated funds will support PBS' efforts to provide educational content, resources and outreach materials to families and educators that promote healthy behaviors among kids. Participating local PBS member stations will also raise awareness of the importance of eating fruits and vegetables through community events, character visits and other activities with participating grocery stores including Giant Food Stores, King Soopers, Meijer, Price Chopper and Publix Super Markets.

Highlighting the need for a concerted educational campaign that promotes healthy eating, a Produce for Kids national study released in May 2008 revealed that only 18 percent of America's children are eating the recommended three or more daily servings of fresh fruits and vegetables, and 43 percent of kids have one or less daily serving of fresh produce.

"Our fall campaign will make healthy eating a central topic of discussion and learning in classrooms and communities nationwide," said John Shuman, president of Produce for Kids. "Together, PFK, PBS KIDS and our sponsors are delivering engaging, interactive ways for kids to learn healthy eating habits that last a lifetime."

"Encouraging families to eat right and be active is not just a one-time message and PBS KIDS is committed to helping families explore what it means to lead healthy lifestyles," said Loren Mayor, VP Corporate Partnerships, PBS. "As a longtime advocate of supporting a child's total well-being - cognitive, social, emotional and physical - PBS KIDS is thrilled to extend this partnership with Produce for Kids to encourage more nutritional food choices as one of the key ingredients to fostering a healthier generation."

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100-Calorie Quick Picks

CC Note: Special to the Fayette Front Page

(NAPSI)-Take one look down the snack aisle or at a vending machine and you’ll notice that 100-calorie choices are a popular weight-management trend. And you’re likely to eat less when the package is small than when it’s large, according to research conducted at Cornell University.

To give you plenty of snack options, we’ve put together some of our favorite 100-calorie snacks that you can try at home:

• Frozen banana--Peel a small banana, place on a popsicle stick, roll in 2 tablespoons yogurt and sprinkle with 1 tablespoon crushed Total Cranberry Crunch or low-fat granola. Freeze until yogurt is firm.

• Total trail mix--Toss ¼ cup Whole Grain Total with 1 tablespoon raisins and 2 teaspoons peanuts.

• Salsa dunk--Enjoy ½ cup baby carrots, ½ cup broccoli florets, and 20 pretzel sticks with ¼ cup of your favorite salsa.

• Yogurt parfait--Layer ½ of a 6-ounce container of light yogurt with blueberries in a tall glass. Sprinkle with a couple tablespoons Total cereal.

• Open-face quesadilla--Sprinkle a 6-inch corn tortilla with 2 tablespoons reduced-fat shredded cheese and microwave about 15-20 seconds, or until bubbly. Cut into wedges and top with salsa.

• Minibowl--Enjoy 1/3 cup Total Honey Clusters served with 1/3 cup skim milk.

• Souper snack--Heat a cup of tomato soup; sprinkle ¼ cup oyster crackers over top.

• Cheesy corn--Sprinkle 2 tablespoons Parmesan cheese onto 4 cups of freshly popped 94 percent fat-free microwave popcorn.

• Strawberry smoothie--In a blender, blend together 1 cup frozen unsweetened strawberries with ½ cup skim milk.

• Ants on a log--Spread 2 teaspoons peanut butter on 2 celery sticks; top each with 3 or 4 raisins.

• Minipizza--Top half an English muffin with 1 tablespoon pasta sauce and 2 tablespoons reduced-fat mozzarella cheese. Heat in microwave or toaster oven until cheese bubbles.

• Roast beef roll-ups--Wrap thin slices of lean roast beef around 4 asparagus spears, carrot or celery sticks.

• Grilled pineapple--Place 3 slices canned pineapple (canned in juice or water) on a small baking sheet. Sprinkle with 1 teaspoon brown sugar and broil until sugar bubbles.

• Middle Eastern snack--Dip 10 cherry tomatoes into 2 tablespoons hummus.

• Sweet potato treat--Microwave a medium sweet potato until soft, about 7 or 8 minutes. Let cool a couple of minutes, cut in half and sprinkle with ground cinnamon or nutmeg.

by Mindy Hermann

Mindy Hermann, M.B.A., R.D., is a nutrition writer for women’s, health and fitness magazines. She is the co-author of “Change One” and the American Medical Association’s “Family Health Cookbook.”

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Healthy Cooking 101

CC Note: We've had the opportunity to sample some of this cooking. It's fantastic. We give it 4 chocolate covered strawberries, oops, we mean---- just go. You'll love it.

Please Join Dr. Kim & Nola Daniel CNC for Workshop on Health Cooking 101 July 26, 2008 2 PM to 5 PM. Cost is $ 50 per person.

Contact dcarey@welljourney.com or call 678.814.1333 x 1. Space limited to 6 people.

Do Not Microwave Spinach?

Cooked some frozen spinach last night. Usually I just toss it in a bowl, slide it into the microwave and nuke it. For some reason, this time I checked the bag to see how long the directions said to cook the healthy green stuff. I was surprised to see that the only cooking directions on the bag said to do it the old fashioned way --- put it in a pot and boil it on the stove.

I thought maybe they stuck the microwave directions somewhere else, so I looked over the entire bag. Guess what? On the side, amidst a bunch of other bulleted info, it said "Do not microwave". They didn't say it wasn't recommended, it flat out says "do not microwave". Hmmm...

I've read in recent days that they (can't remember who "they" happened to be) are saying not to microwave meat. Meat cooked in the microwave, per the "they", doesn't reach the needed high temperatures in the middle needed to kill the bad stuff that lurks in meats unless you're willing to cook it long enough to ruin the outside.

I know there have been some spinach scares over the past few years, so I thought possibly the reason for the directive had to do with food safety. Possibly, just like meat, the spinach doesn't reach the temperatures needed to kill the nasties that may linger on the leaves.

I went on an Internet search to see if I could find the answer. Putting in "spinach" and "microwave" brought up tons of recipes and suggestions on how to cook and how long to cook. No warnings. So, I added the word "warning".

Nothing caught my attention other than the article I've posted below. Then I tried "do not microwave" and "spinach". Still nothing.

I'm going to go pull the bag out of the freezer and find a contact address so I can ask the company why they say not to microwave. I dutifully pulled out a pot and cooked it on the stove top rather than take a chance. I'll let you know if the company responds! More than likely it'll just be that it cooks up better on the stove.

HEALTH WARNING: Is your Microwave Safe?
December 7, 2006 at 8:14 pm
Recent Cancer News from Johns Hopkins University, of Maryland, focuses on dioxins, chemicals found in plastics frequently used in freezing and microwave cooking. Read on to determine if you are putting yourself and your family at risk with your cooking and freezing methods...

Time For An Oil Change: A Simple Way To Eat Healthier

NAPSI - Eating a healthier diet can be as simple as making a few tasty substitutions.

For example, you can use canola oil in any recipe that calls for vegetable, olive, corn or sunflower oil. Light in flavor, canola is the lowest in saturated fat of all cooking oils and has the healthiest balance of fatty acids. While it's cholesterol- and trans fat-free, it's high in omega-3 fatty acids.

Try this healthy, delicious salad, which combines romaine lettuce, spinach, fruits and nuts in a flavorful canola oil vinaigrette. If desired, add a little more curry.

Curried Spinach Salad With Grapes And Oranges

1 head romaine, torn into pieces

1 cup torn fresh spinach

1 11-ounce can mandarin orange sections, chilled and drained

1 cup green grapes, seeded and halved

1/2 cup toasted slivered almonds

1/2 cup canola oil

1/3 cup white wine vinegar

1 clove garlic, minced

2 tablespoons minced frozen chives

1 tablespoon curry powder

1 teaspoon soy sauce

2 tablespoons packed brown sugar

In a large bowl, combine lettuce, spinach, orange sections, grapes and almonds. In a jar with a screw-on lid, combine oil, vinegar, garlic, chives, curry powder, soy sauce and brown sugar. Shake well before serving. Just before serving, toss some of the dressing with the salad and serve the remaining dressing separately.

Serves 6 to 8.

For more fabulous recipes using canola oil, see the new cookbook "Canola Gourmet" (Capital Books) by Sheri Coleman and Sheilah Kaufman. It's available in bookstores and on amazon.com and other book search engines.

Norwegian Crab Bisque - Great Clam Chowder substitute!

I'm not sure which one of my food-loving fellow contributors left the review of Campbell's Chunky Healthy Request Clam Chowder, but I'm glad you did. I saw it on the shelf and had contemplated trying it. I'll stick to what I know is good thank you very much!

Here's a recipe you might want to try when you're craving clam chowder or fish for that matter. This is a great soup, healthy and fairly low cal. I'm sure you'll be able to make a few modifications to cut back on the calories even further! I substitute clams from the can for the crab for a great tasting clam chowder.

Norwegian Crab Bisque

2 cups water

1 small onion, diced

2 stalks celery, chopped

2 medium potatoes, diced

2 carrots, sliced*

1 cup frozen peas**

6 - 8 whole allspice

1 tsp. dried dill weed

1/2 tsp. white pepper

2 cans (13 ox. each) evaporated skim milk

1 lb. imitation crab***

1 Tbsp. parsley

Dash of tabasco or other hot pepper sauce

Place water, onions, celery, potatoes, carrots, peas, allspice, dill and white pepper in 4-quart saucepan. Bring to boil; reduce heat and simmer for 15 minutes. Remove and discard allspice.

Add mile and simmer (do NOT boil). Gently stir in imitation crab. garnish with parsely and tabasco.

Makes 6 servigns. 229 calories, 0.3 gram fat, 629 mg. sodium, 38 mg cholesterol per serving.

*I use the shredded kind in bags as I don't care for large pieces of carrots
** I usually leave these out as a few in my family don't like peas. I like having veggies in it though so I might put some brocoli on occasion. I tried spinach and loved it, but I was the lonely owner of a whole pot of bique as no one else would try it.
***I prefer not to use the imitation crab as it has a distinctive flavor and it has sugar in it. I have substituted clams, shrimp, and/or boneless fish. You need to simmer long enough to make sure the seafood is cooked if you use fresh, something you don't need to worry about with imitation crab. I usually just use frozen cooked shrimp or canned clams so I don't have to worry. However, the flavor is SO much better with fresh. Sometimes I'll precook the fish in the microwave to save a minute or two. I have also made this with scallops, real crab, shrimp and clams all together, for a great seafood gumbo.

The recipe is from "Light-Hearted Seafood - Tasty, Quick, Healthy" by Janis Harsila, R.D. and Evie Hansen. It's from way back in 1989 and was published by the National Seafood Educators, P.O. Box 60006, Richmond Beach, WA 98160 (206-546-6430 is the phone number listed, but who knows if it's still good). I'd suggest doing an Internet search if you're intersted in trying to find a copy.

It's a great little book if you love seafood like I do!

Judy

Campbell's Chunky Healthy Request New England Clam Chowder... m' m' bad...

I love New England Clam Chowder. Being on a perpetual low-fat, low sodium diet I was very happy to run across Campbell's Chunky Healthy Request New England Chowder. Until I got home and took a bite.

It is 97% fat free and has 45% less sodium, which is a good thing. However, either the can I purchased is getting ready to be on the recall list, or it simply tastes bad.

I tried a bite and grimaced. Knowing Campbell's soups I thought it must be MY taste buds. I sipped some water and tried again. Then I tossed the bowl down the disposal.

I can't begin to describe the taste. It was not good. I drank some soda to get the taste out of my mouth it was that horrible.

I know not to expect a taste that matches the 'real deal' which has so many calories just looking at it adds inches to my hips. But I did think it would be palatable. Especially since I've had other Healthy Request soups and thought they were great.

My suggestion if you're craving New England style clam chowder? Make it yourself and cut whatever corners you can or eat a smaller portion of the regular clam chowder.

New Year's Resolutions

I saw a story earlier today about Oklahoma City going on a diet. The mayor wants the city to lose a million pounds as part of its New Year's resolution.

Across the country people are going on diets and attempting to keep resolutions made on new year's day. There are diets for ever lifestyle and every whim.

A few of us who are contributing to the County Cuisine (Fayette Front Page) were talking about the story and we have decided we are going to include some healthy tips on occasion. We are all committed to good eating and good health. You, our readers, are invited to send us your healthy recipes and tips. We will be setting up a special email which will be posted soon (we would do it now, but with all the spammers out there we don't want to use our personal computers so we're considering options).

Here's the story that sparked our healthy conversations:

One of America's 'Fattest' Cities Goes on Diet
OKLAHOMA CITY — With a button-popping spread of cornbread, sausage and gravy, chicken fried steak and pecan pie designated as Oklahoma's official state meal, it's no surprise that Oklahoma City's mayor wants to put the city on a diet. Mick Cornett has challenged the city to shed 1 million pounds as its New Year's resolution.

http://www.foxnews.com/story/0,2933,320187,00.html