Lynn C. Allison, a Newsmax health reporter, is an award-winning medical journalist and author of more than 30 self-help books.
When it comes to heart health, timing when you eat may matter just as much as what you eat.
A new study from researchers at Northwestern University found that eating dinner at least three hours before bedtime may improve cardiovascular health over time.
Scientists reported that “among middle-aged and older adults who are at higher risk for cardiometabolic disease, extending the participants’ overnight fast by about two hours, dimming the lights, and not eating for three hours prior to bedtime improved measures of cardiovascular and metabolic health during sleep, as well as during the daytime,” according to Real Simple.
Researchers say the benefits may be linked to the body’s circadian rhythm — the internal clock that regulates sleep and wake cycles. The digestive system is closely connected to this rhythm. Allowing enough time to digest food before sleep helps the body process nutrients more efficiently and supports healthy metabolic and cardiovascular function.
This sleep-aligned fasting may also improve blood sugar control.
Poor cardiovascular health is associated with a higher risk of chronic conditions such as Type 2 diabetes, fatty liver disease, and heart disease. Researchers note that only about 6.8% of American adults currently meet the criteria for optimal cardiovascular health.
In the seven-week study, participants who finished eating at least three hours before bedtime experienced measurable improvements. Their blood pressure dropped by about 3.5%, while heart rate decreased by roughly 5%.
Participants also showed better daytime blood sugar control, suggesting that sleep-aligned fasting may help regulate both glucose levels and insulin production.
The takeaway: finishing dinner earlier in the evening may provide meaningful benefits for heart and metabolic health. Allowing the body time to digest before sleep helps prevent late-night spikes in blood sugar and cholesterol, while supporting the body’s natural circadian rhythm and overall cardiovascular function.
This classic Italian seafood pasta brings together the best of the ocean – clams, mussels, shrimp, and optional scallops – in a light tomato and white wine sauce. It’s an elegant dish that’s surprisingly easy to make, perfect for special occasions or when you want to impress dinner guests with authentic Italian flavors.
Ingredients.
¼ cup extra virgin olive oil
4 garlic cloves, minced
1-2 bay leaves
Crushed red pepper flakes, to taste (start with ¼ teaspoon)
1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1 (28-ounce) can DOP San Marzano tomatoes
½ cup bottled clam juice (plus more if needed)
1 bunch fresh Italian parsley, chopped (about ½ cup), divided
Freshly ground black pepper, to taste
For the Seafood:
20 littleneck clams, scrubbed clean
20 mussels, scrubbed and debearded
20 large shrimp (about 1 pound), peeled, deveined, and butterflied
2 pounds bay scallops (optional, but highly recommended)
For the Pasta:
2 pounds linguine
Salt for pasta water
Instructions
Prepare the Sauce:
1. Start the sauce base: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic, bay leaves, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden brown, about 2-3 minutes. Be careful not to burn the garlic.
2. Add the wine: Pour in the white wine and bring to a boil. Let it bubble for 2-3 minutes to cook off some of the alcohol.
3. Add tomatoes: Crush the San Marzano tomatoes with your hands directly into the pot (or crush them in a bowl first if you prefer less mess). Add half of the chopped parsley and season with black pepper to taste.
4. Simmer: If the sauce looks too thick, add ½ cup of bottled clam juice. Cover and simmer for 10 minutes, stirring occasionally.
Cook the Seafood:
5. Cook the clams: Add the cleaned clams to the sauce, cover the pot, and cook for 5-7 minutes, until the clams open. Remove the opened clams with tongs and set aside in a bowl. Discard any clams that don’t open.
6. Taste and adjust: Taste the sauce at this point. The clams will have released their briny liquid, so check the salt level and adjust if needed (you likely won’t need to add salt).
7. Cook the mussels: Add the mussels to the sauce, cover, and cook for 3-5 minutes until they open. Transfer the opened mussels to the bowl with the clams. Discard any mussels that don’t open.
8. Cook the shrimp and scallops: Add the butterflied shrimp and bay scallops (if using) to the sauce. Cook uncovered for about 2 minutes, just until the shrimp turn pink and the scallops are opaque, and transfer to the bowl with the other cooked seafood. Don’t overcook or they’ll become rubbery.
Cook the Pasta and Serve:
9. Cook the linguine: While preparing the seafood (ideally start this around step 5), bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
10. Combine: Add the drained linguine directly to the sauce and toss to coat. If the sauce seems dry, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
11. Plate and serve: Divide the linguine among six shallow bowls or plates. Top each portion with an equal amount of the clams, mussels, shrimp, and scallops. Sprinkle generously with the remaining fresh parsley.
Our family will attend one of the Pancake and Sauage breakfasts.
What’s happening now (late Feb–early March 2026)
Lake Metroparks Farmpark, Hale Farm & Village, and stops along the Ohio Maple Madness Driving Trail are already hosting maple demonstrations and pancake breakfasts starting February 28.
These early-season events focus on tapping, sap collection, and boiling — the most educational part of the season.
🍁 Mid‑season events (March 2026)
Most parks and farms across Northeast Ohio run maple weekends throughout March. Common features include:
Tree tapping demos
Sugarhouse tours
Maple candy making
Pancake breakfasts
Historical reenactments (e.g., pioneer and Native American sugaring methods)
The broader Ohio maple season typically lasts mid‑February through early April, depending on freeze–thaw cycles.
🍁 Major festival: Geauga County Maple Festival (Chardon)
This is the region’s anchor event — and in 2026, it’s the 100th anniversary.
Tappin’ Sunday: March 1, 2026 (Chardon Square)
Festival dates:April 23–26, 2026
Location: Chardon Square, Geauga County
Notes: Oldest maple festival in the U.S.; rides, contests, syrup judging, parades.
Nora Kurtz is a writer and contributor associated with the Geauga Amish Historical Library (also called the Geauga Amish History Center). She writes articles about Amish life, culture, and traditions in Northeast Ohio, including Geauga County’s large Amish community. She also writes for Southeast Geauga Quarterly published by Shetler Business Solutions.
Please show respect. If after you read the article and have questions, I’ll send them to Nora.
By Nora Kurtz.
Anyone who lives in or around a large Amish
community is probably going to be at least somewhat
familiar with ‘Amish food’.
Fried chicken, stuffing, mashed potatoes, creamed
vegetables, pies and puddings are classic wedding fare
for the community and can be found in any Amish-
owned or Amish-themed restaurant.
Some dishes are more prominent in one Amish
community than another. You would be hard-pressed to
find snitz pie (made with dried apples) in Geauga
County, but it is widespread among the Lancaster, PA
Amish families.
Pickled goods such as beets and eggs, cornmeal mush
and tomato gravy, whoopee pies, sauerkraut, soft
pretzels and homemade root beer and other foodstuffs
can be found in varying degrees across all
communities.
There is, however, a dish much lesser known outside
the Amish. This is a group of milk-based soups that can
be served hot or cold.
The Amish trace their roots to the mountains of
Switzerland during the Reformation and later to the
Rhine River Valley of southern Germany. Among the
lower class of that later region, one dish dominated the
foodscape called ‘Mus’, the ancestor of the unique dairy
soups and stews the Amish enjoy today. The base for
creating this dish was milk, lard, salt and eggs. Upper
class people could afford to add sugar and flour.
The consistency of this soup would range from
porridge-like owing to the addition of various grains to a
thin broth. Typically, in the broth form, beans, meat and
seasonal vegetables were added.
When eaten cold, fruit and honey replaced the savories
along with the addition of crumbled bread.
Three main soups still eaten among the Geauga County
Amish reflect this culinary heritage.
Growing up, in the strawberry season, my mother would
bake a dense, sweetened biscuit-like cake that very
much resembles shortbread. This was crumbled into a
bowl with heaps of fresh strawberries, a dash of sugar
and milk poured over the whole of it. This was a treat,
since strawberries were seasonal and was eaten as a
main dish, not dessert.
The 2 nd dish is a popular church meal, especially during
the winter months.
You first need homemade bread, cut or torn into large
chunks and left out for a day or so to become crusty.
Butter is browned in the bottom of large stockpots, milk
is added, seasoned with salt, and heated until barely
simmering. When hot enough, the bread is added along
with navy beans. This is called bean soup or bread
soup and ideally served with lots of black pepper.
My grandfather used to eat this with apple pie and I
don’t mean as separate dishes. The slice of pie would
go in a large soup bowl and this mixture was ladled
directly over the top. The contrast of flavors and
textures are surprising and not at all unpleasant.
The third soup is not unique to the Amish but was
adopted during colonial America, likely because it so
closely resembled ‘Mus’ and that is the oyster soup or
stew made simply with butter, salt, milk and fresh
oysters. A Christmas staple for many of our families, it
is always served alongside ham.
I was made aware that my love for these dishes may be
somewhat of an acquired taste when a friend from
another Amish community was in for a visit and tried the
bean soup for the first time. In her careful words, “I
would probably eat it again, but not right away.”
We also have several extended family members who
did not grow up eating oyster stew for the holidays, so
we serve ham and potato soup as well for Christmas.
Foods that bring back memories of the past can satisfy
the soul as much as the palate. We all have memories
associated with eating a special dish, especially around
the holidays and it can be bittersweet. May we all be so
fortunate to occasionally indulge in the good memories
brought back by the simple act of eating a beloved food with loved ones.
A 25-year Swedish study found that people who ate full-fat cheese and did not carry a genetic risk for Alzheimer’s disease were 13% to 17% less likely to develop the condition.
According to Science Daily, researchers followed nearly 25,000 participants, of whom 3,208 developed Alzheimer’s disease over the study period. Those with genetic factors that predisposed them to Alzheimer’s did not appear to benefit from eating full-fat cheese, the researchers noted.
The unexpected link between fat and cognitive protection also extended to people who consumed more than 20 grams of full-fat cream per day. These individuals had a 16% to 24% lower risk of developing Alzheimer’s disease, according to the study published in Neurology. No similar benefit was seen in people who consumed low-fat or high-fat milk, fermented or non-fermented milk, or low-fat cream.
These findings align with earlier research showing that cheese consumption may lower the risk of heart disease and that full-fat dairy does not increase the risk of cardiovascular disease. Because heart disease and dementia share many of the same underlying risk factors — including high blood pressure, diabetes, and obesity — the results appear biologically plausible.
Still, the findings challenge long-standing nutritional advice that has traditionally favored low-fat dairy for heart health.
While results from studies in other populations have been mixed, a Finnish study that followed middle-aged men for 22 years also found that cheese consumption was associated with a 28% reduction in dementia risk.
The Swedish researchers took care to screen participants for early signs of cognitive decline. They also noted that some of the apparent benefits of eating full-fat cheese and cream were seen in people who had replaced red or processed meat with these dairy foods.
Experts caution, however, that individual foods should not be viewed in isolation when it comes to reducing dementia risk. Overall dietary patterns matter more. For example, the widely studied Mediterranean diet — associated with lower risks of both dementia and heart disease — includes moderate amounts of cheese along with vegetables, fish, whole grains, and fruit.
Researchers also observed that participants who consumed more full-fat cheese and cream tended to be more educated, were more likely to have a healthy weight, and had lower rates of other dementia-related risk factors such as heart disease, stroke, high blood pressure, and diabetes.
Full-fat cheese contains several nutrients that support brain health, including fat-soluble vitamins A, D, and K2, as well as vitamin B12, folate, iodine, zinc, and selenium. Still, experts emphasize that the findings do not justify eating large amounts of full-fat foods in an effort to prevent dementia. The consistent recommendation remains to eat a balanced diet in moderation and follow proven lifestyle habits that promote overall health and longevity.
For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
2: Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool.
3: For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed.
4: Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
Bringing back favorites.
Credit: Getty Images/Allrecipes
Views: 19
Chick-fil-A Is Bringing Back 3 Fan-Favorite Menu Items.
Everywhere we turn, it’s beginning to look a lot like Christmas. Between Starbucks and Dunkin’ rolling out their holiday menus and Pepperidge Farm bringing back its wintery Milano, it seems like if you aren’t enjoying a peppermint-flavored something, you’re late to the party.
And, if you’ve been wondering if your favorite peppermint-flavored item is returning to Chick-fil-A this year, we have good news for you. You will find the beloved Peppermint Chip Milkshake back on the menu for its 17th year.
Chick-fil-A’s 2025 Holiday Menu
Chick-fil-A
You can’t ring in the holiday season without Chick-fil-A’s signature minty shake made with Icedream and peppermint bark chips. It’d be like a summer without the fan-favorite Peach Milkshake: unbearable.
So, it’s a good thing you won’t have to go through winter without your Peppermint Chip Milkshake—or another long-time favorite, the Chicken Tortilla Soup. Chick-fil-A’s Chicken Tortilla Soup, made with hearty chicken strips, beans, veggies, and Seasoned Tortilla Strips in a creamy base, is returning for its 13th year.
As exciting as those two long-standing favorites making a comeback is, they’re not the only things returning to Chick-fil-A’s holiday menu this year. You’ll also find the Peppermint Iced Coffee and Peppermint Chip Frosted Coffee back for a third year in a row.
Chick-fil-A’s Peppermint Iced Coffee features cold-brewed coffee, cane syrup, and peppermint syrup, and its Frosted Peppermint Chip Coffee combines cold-brewed coffee with Chick-fil-A Icedream, peppermint syrup, and peppermint bark chips. Basically, if you love the peppermint milkshake but also need a little pick-me-up, the Frosted Peppermint Chip Coffee is the best of both worlds.
All of Chick-fil-A’s holiday items will launch at restaurants nationwide on Nov. 10. They’ll be available for a limited time—most likely through the end of the holiday season.
If you’re already in the holiday spirit and want to celebrate with Chick-fil-A before the actual menu items launch, you can shop its new holiday merch line now. The collection features crewnecks, wearable blankets, and some stocking stuffers for everyone on your list this year.
While we patiently await the peppermint flavors (and our newly placed holiday merch order) to arrive, we’ll be grabbing our final Pretzel Cheddar Club Sandwich before it’s gone.
A hearty and comforting dish that combines ground beef, creamy soup, and crispy tater tots, baked to perfection for a delicious meal – tater tot casserole.
Tater Tot Casserole is the ultimate comfort food, combining seasoned ground beef, creamy soup, and crispy tater tots into one hearty, satisfying dish. It’s the perfect meal for busy weeknights or any time you’re craving something warm, filling, and delicious. This classic casserole is loved by kids and adults alike for its simple ingredients and irresistible flavors.
Ingredients
1poundground beeflean
1cancream of mushroom soup
1bagfrozen tater tots
1cupshredded cheddar cheese
1cupfrozen mixed vegetablesoptional
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
Stir in the cream of mushroom soup and optional mixed vegetables. Transfer the mixture to a casserole dish.
Top the mixture with an even layer of tater tots.
Bake in the preheated oven for 30 minutes. Then, sprinkle the shredded cheddar cheese over the tater tots and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.
Cooking is often considered an art form, a science, and sometimes a vital survival skill. From the humble home kitchen to the bustling world of restaurants, the role of a cook is multifaceted and demanding. But what does it truly take to be a cook? This article delves deep into the essential skills, attributes, and the journey one must undertake to master the culinary world.
The Essence of Cooking
At its core, cooking is about creating sustenance that not only nourishes the body but also delights the palate. The journey to becoming a skilled cook isn’t just about following recipes; it’s about understanding flavors, textures, and techniques that bring dishes to life.
The Importance of Passion
Every aspiring cook should start with a fundamental ingredient: passion. This drive towards culinary arts often fuels the long hours and strenuous demands of the profession. Without a genuine love for food and cooking, it can be challenging to withstand the pressures of a busy kitchen.
Essential Skills for Cooks
To succeed in the diverse world of cooking, one needs to cultivate various skills. Here are a few essential skills that every cook should develop:
Knife Skills: Proficiency in using kitchen knives is crucial. This includes chopping, dicing, and julienning, which greatly affect not only preparation time but also dish presentation.
Time Management: The ability to multitask, prioritize, and manage cooking times efficiently is vital, especially in high-pressure environments like restaurant kitchens.
Education and Training
While passion and skills are important, formal education and training also play a pivotal role in a cook’s journey. Many cooks opt for culinary school, but it’s not the only path.
Culinary Schools vs. Apprenticeships
Culinary schools offer structured programs that cover a variety of cooking techniques, safety and sanitation practices, and menu planning. Here’s a comparison of both educational paths:
Aspect
Culinary Schools
Apprenticeships
Duration
Typically 6 months to 2 years
1 to 4 years
Cost
Can be expensive
Often paid opportunities
Experience
Hands-on in-class experience
Real-world kitchen experience
Continuous Learning
The culinary field is dynamic and ever-evolving. Great cooks are not only skilled but are also lifelong learners. From attending workshops and seminars to experimenting with new ingredients and techniques at home, staying current is essential to maintaining your edge in the industry.
Understanding Ingredients
One of the hallmarks of a skilled cook is a deep understanding of ingredients. It’s not just about knowing how to cook, but also knowing how to choose and handle food items effectively.
Fresh vs. Processed Ingredients
Choosing between fresh and processed ingredients can significantly influence the quality and healthiness of the dishes. Fresh ingredients often have better flavor and nutritional value, but processed foods can save time and effort without sacrificing too much in terms of flavor when used correctly.
Seasonality and Sourcing
Understanding what ingredients are in season allows cooks to create dishes that are not only fresher but also more cost-effective. Moreover, knowing local suppliers can enhance dish quality and support community businesses.
Culinary Techniques and Methods
Becoming a proficient cook requires mastering a variety of cooking techniques and methods.
Fundamental Cooking Techniques
Here are some fundamental techniques every cook should know:
Sautéing: Cooking food quickly in a small amount of fat over relatively high heat.
Baking: Using dry heat to cook food evenly, typically in an oven.
Garnishing and Plating
Presentation is key in the culinary world. The way a dish is garnished and plated often impacts diners’ perceptions and experiences. Here are some aspects to consider:
Color and Texture
Utilizing contrasting colors and textures not only makes dishes visually appealing but also enhances the overall eating experience.
Portion Control
Understanding proper portion sizes is essential to maintain balance on the plate and ensure that guests can enjoy their meals without waste.
The Importance of Soft Skills
Beyond technical skills, soft skills are also crucial in a cook’s career.
Teamwork and Communication
Cooks often work as part of a larger team within a kitchen. Effective communication can make a significant difference in a smooth-running kitchen. Teamwork fosters collaboration and efficiency during service periods.
Stress Management
The culinary world can be stressful, especially during peak hours. Developing strategies to manage stress will not only improve performance but also contribute to a positive workplace atmosphere.
A hint of orange flavor compliments the figs in this festive dessert. It’s a lovely pie for Thanksgiving, Christmas or any occasion.
Ingredients
Pastry for single-crust pie (9 inches)
1/2 cup chopped dried figs
3 tablespoons water
2 tablespoons orange marmalade
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup corn syrup
3 eggs
6 tablespoons butter, melted
2 teaspoons vanilla extract
1-1/2 cups deluxe mixed nuts
topping:
1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon orange marmalade
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 300°.
In a small saucepan, combine figs and water. Cook and stir over low heat until water is absorbed. Remove from the heat; stir in marmalade. In a large bowl, combine brown sugar and cornstarch. Add the corn syrup, eggs, butter, vanilla and fig mixture; stir in nuts. Pour into crust.
Bake at 300° for 1 to 1-1/4 hours or until set. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack.
In a small bowl, beat cream until it begins to thicken. Add sugar and marmalade; beat until soft peaks form. Serve with pie. Refrigerate leftovers.
Never Eat These 8 Foods Past Their Expiration Date.
Even if food is stored properly, experts caution against eating certain items after their expiration date. While “sell by” dates posted on supermarket products often indicate peak freshness — and some foods can still be safe shortly after those dates — expiration or “use by” dates are different. Once a product passes that point, it may harbor dangerous bacteria that can cause illness.
According to Real Simple, consuming certain foods after their expiration date can increase the risk of exposure to harmful pathogens. Here are some of the biggest offenders to watch out for:
• Deli meats. Processed meats such as ham, turkey, and roast beef are highly perishable and can quickly develop harmful bacteria like Listeria after their expiration date. These should always be eaten by the “use by” date.
• Raw meat. Dr. Cynthia Odogwu warns that raw meats—including chicken, beef, and pork—are likely to spoil after their expiration date and can grow dangerous bacteria such as salmonella and E. coli, both of which can cause serious foodborne illness.
• Dairy products. Milk, soft cheeses, and yogurt can spoil quickly and harbor harmful bacteria, including Salmonella and E. coli, especially when past their expiration date. Unpasteurized cheeses, such as some versions of Brie and Camembert, should be discarded once they expire because they can become contaminated with Listeria.
• Baby formula. “This is the most important one on the list,” says Don Schaffner, a food microbiologist and distinguished professor at Rutgers University School of Environmental and Biological Sciences. “It’s the sole source of nutrition for babies being fed formula. We know it contains the listed nutrients until the date on the label. But feeding your baby this after that date could be contributing to a nutrient deficiency.” According to Prevention, baby formula should always be thrown out after the “use by” date.
• Eggs. While eggs can sometimes last a little past their sell-by date if properly refrigerated, it’s safest to consume them by the expiration date to avoid the risk of Salmonella.
• Fresh seafood. Fish and shellfish spoil very quickly and can cause serious foodborne illnesses if eaten after their expiration date. It’s best to enjoy seafood the day it’s purchased.
• Prepared salads. Store-bought salads made with mayonnaise or dairy (such as potato or chicken salad) should be consumed by their expiration date to avoid bacterial contamination. “Throw out pre-package, ready-to-eat salads once they expire,” advises Odogwu.
• Mushrooms. Spoiled mushrooms can harbor botulism or other dangerous toxins. If they appear slimy or discolored, they should be discarded immediately. To help mushrooms stay fresh longer, store them in a paper bag lined with a paper towel in the refrigerator to prevent excess moisture buildup.
As people age — especially after 60 — many experience a gradual decline in cognitive function due to both biological and lifestyle factors. Natural brain changes, such as reduced blood flow, loss of neurons, and decreased production of neurotransmitters, can affect memory, processing speed, and problem-solving abilities. Chronic health conditions, stress, and less physical activity can also contribute to this decline.
According to EatingWell, early signs may include difficulty multitasking, forgetting names, or trouble staying focused. However, eating a balanced diet rich in protein, fruits, and vegetables, while limiting sodium and saturated fats, can help slow age-related cognitive decline.
Here are six brain-boosting foods that can help protect your mental sharpness:
• Fatty fish. Fish like salmon, mackerel, and sardines are packed with omega-3 fatty acids (DHA and EPA)—essential fats that support healthy brain cell membranes and communication between brain cells. Omega-3s also reduce inflammation, enhance memory, and may help prevent age-related cognitive decline.
• Wild blueberries. In a study of adults over 65, those who consumed wild blueberry powder daily for six months showed improved mental processing speed. If fresh wild blueberries aren’t available, frozen ones work just as well—and regular blueberries also offer strong protection against cognitive decline.
• Leafy greens. Vegetables like spinach, kale, and Swiss chard are loaded with vitamins K, lutein, folate, and beta carotene, all linked to slower cognitive decline and better memory. These greens help protect neurons and promote long-term brain health.
• Cruciferous vegetables. Broccoli, cauliflower, and Brussels sprouts are rich in B vitamins and carotenoids, which help lower homocysteine, an amino acid associated with dementia and brain atrophy. Try sautéing them in garlic and olive oil, or add them to smoothies, soups, and sauces, suggests WellMed Healthcare.
• Eggs. Eggs are an excellent source of protein and choline, a nutrient critical for producing acetylcholine, the neurotransmitter involved in memory and learning. Research shows adults who consume about 350 milligrams of choline daily have a lower risk of dementia and Alzheimer’s disease. One egg yolk provides around 147 milligrams, so don’t skip the yolk.
• Pistachios. These colorful nuts are rich in antioxidants, healthy fats, and vitamin B6, which supports neurotransmitter function. They also contain flavonoids, manganese, copper, phosphorus, and fiber—nutrients that reduce inflammation, improve blood flow to the brain, and protect against oxidative stress. Regularly eating pistachios may help maintain sharp memory and mental clarity.
A dump & bake dessert is the ultimate sweet treat for anyone who loves delicious results without the fuss. Imagine this: you grab a handful of pantry staples, dump them into a baking dish—no mixing bowls, no fancy techniques—and then bake until golden, gooey, and glorious. That’s it!
It’s dessert magic in one pan.
Whether it’s a fruity cobbler, a chocolatey cake, or a creamy pudding, dump & bake desserts are all about simplicity meets indulgence. You layer, sprinkle, pour, and let the oven do the heavy lifting. The result? A warm, comforting dessert that tastes like you spent hours in the kitchen (but you didn’t).
Dump & Bake Pumpkin Crisp
INGREDIENTS (Serves 12-15)
1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
3 eggs
1 C. sugar
2 tsp. ground cinnamon
1 (18.25 oz.) pkg. yellow cake mix
1 C. chopped pecans
½ C. toffee bits, optional
1 C. butter, melted
Cream cheese frosting or whipped cream
DIRECTIONS
Preheat your oven to 350° and grease 1 9×13″ baking pan.
Dump the pumpkin puree into the prepped pan. Add the evaporated milk, eggs, sugar, and cinnamon. Whisk together until well blended, scraping down the sides of the pan.
Sprinkle the dry cake mix over the pumpkin mixture. Sprinkle the pecans and toffee bits over the cake mix. Drizzle the butter evenly over the top.
Bake for 50 to 55 minutes or until set and golden brown. Cool before cutting.
Serve at room temperature or chilled with frosting or whipped cream.
Here’s a dessert you can make on the grill. And you won’t have to wash dirty dishes. This recipe for Cherry-Coconut Crisp makes 4 delicious servings.
Why Cook Dessert in Foil?
Foods tucked inside aluminum foil packs create casual meals that come out tasting moist and delicious. Just cook the packs while you relax. And dirty dishes? There are none. Simply eat right out of the pack and toss the foil away.
Ingredients Needed
quick-cooking oats
coconut
pecans or walnuts
sugar
cinnamon
canola oil
pure maple syrup
frozen dark sweet cherries
lemon juice
cornstarch
pineapple slices
chocolate chips (optional)
DIRECTIONS
In a small bowl, combine oats, coconut, pecans, cinnamon, and 2 tablespoons of the sugar. Stir in the oil and syrup and set aside.
In a big bowl, combine the cherries, lemon juice, cornstarch, and the remaining 1 tablespoon of sugar; toss well.
Place one pineapple slice on each of four pieces of greased foil. Spoon the cherry mixture evenly over the pineapple and top the set-aside oat mixture. Sprinkle with a few chocolate chips.
Wrap the foil around the food to make four tent packs. Set the foil packs on a grill grate over medium heat and cook for 12 to 14 minutes or until hot.*
*Foil packs will be HOT. Remove from the grill with hot pads or tongs.
About 35% of U.S. adults are deficient in vitamin D, according to the Cleveland Clinic. This fat-soluble vitamin is essential for helping the body absorb calcium, supporting bone strength, and boosting immune function. You can get vitamin D naturally from sunlight, fatty fish, fortified dairy products, and supplements.
But experts warn that you can, in fact, get too much of a good thing. High doses of vitamin D can trigger dangerous side effects—including nausea, vomiting, kidney stones, and even death, reports Eating Well.
How Toxicity Happens
Vitamin D deficiency often leads people to overcompensate with supplements, sometimes taking far more than their bodies need. Unlike water-soluble vitamins that flush out easily, vitamin D builds up in fat tissue. Over time, this can cause dangerously high blood calcium levels, especially when very large doses are taken for several months.
“Vitamin D acts like a hormone in the body,” experts note, which is why excess intake can disrupt normal function and damage organs.
Warning Signs of Vitamin D Overload
Symptoms of vitamin D toxicity may include:
Persistent nausea
Vomiting
Weakness
Frequent urination
Confusion
Dehydration
Elevated calcium levels, which can cause kidney stones or organ damage
If left untreated, vitamin D toxicity can progress to kidney failure, irregular heartbeat, and even death. Anyone experiencing these symptoms while taking supplements should seek medical advice immediately.
How Much Is Too Much?
The recommended daily allowance (RDA) for vitamin D varies by age and health status:
Children, teens, and adults up to age 70: 600 IU daily
Adults over 70: 800 IU daily
In general, experts say you should not exceed 4,000 IU per day from all sources unless directed by a healthcare professional.
Safer Ways to Get Vitamin D
Whenever possible, aim to meet your vitamin D needs through food and safe sun exposure. A simple blood test can reveal your vitamin D levels, allowing your doctor to provide personalized recommendations.
This cake is rich, buttery, and loaded with brown sugar goodness. The pecan topping adds a perfect nutty crunch, and best of all—it travels like a pro.
Ingredients:
½ C. shortening
½ C. sugar
2¾ C. brown sugar, packed, divided
1¼ C. butter, softened, divided
3 tsp. vanilla extract, divided
5 eggs
3 C. flour
½ tsp. baking powder
¼ tsp. salt
1¼ C. milk, divided
1¼ C. toasted, chopped pecans, divided
2 C. powdered sugar, sifted
DIRECTIONS
Preheat the oven to 350° . Spray a 10″ tube pan with cooking spray; set aside.
In a mixing bowl, beat the shortening, sugar, 2¼ cups brown sugar, 1 cup butter, and 2 teaspoons vanilla. Add the eggs, one at a time, beating well after each.
In a separate bowl, mix the flour, baking powder, and salt; add to the butter mixture alternately with 1 cup of the milk, beating well. Stir in 1 cup of the pecans; spread in the prepped pan.
Bake 1¼ hours or until a wooden skewer inserted in the center comes out clean, covering with foil the last 15 minutes to prevent overbrowning. Set on a cooling rack for 10 minutes, then remove the cake from the pan and set upright to cool completely.
Melt the remaining ¼ cup butter in a saucepan over medium-low heat. Add the remaining ½ cup brown sugar and cook 2 minutes, stirring constantly. Add the remaining ¼ cup milk and bring to a boil, stirring constantly. Remove from the heat and stir in the remaining 1 teaspoon vanilla. Whisk in the powdered sugar until smooth, and immediately spread over the cooled cake; quickly sprinkle with the remaining ¼ cup pecans, pressing to adhere.
These Greek Roast Potatoes with Lemon and Feta are a truly exceptional side dish – easy to make, bursting with flavor, and guaranteed to impress. The combination of crispy potatoes, bright lemon, salty feta, and fragrant herbs is simply irresistible. I encourage you to give this recipe a try and experience the magic of Mediterranean flavors in your own kitchen. Let me know in the comments how yours turned out – I’d love to hear from you! Don’t forget to rate this recipe and share it with your friends and family. Happy cooking!
Baking Sheet Large enough to hold potatoes in a single layer
Mixing bowl
Ingredients
Potatoes & Aromatics
2lbsbaby potatoeshalved
3tablespoonsolive oil
3clovesgarlicminced
1lemonjuice of 1 large
Seasoning & Cheese
1lemonzest of 1
1teaspoondried oregano
0.5cupfeta cheesecrumbled
2tablespoonsparsleyfresh, chopped
1lemonwedges, for serving
Instructions
Preheat oven to 400°F (200°C).
Halve the baby potatoes and toss them in a large bowl with olive oil, minced garlic, lemon juice, and lemon zest.
Season generously with salt, pepper, and dried oregano.
Spread the potatoes in a single layer on a baking sheet.
Roast for 35-45 minutes, or until the potatoes are tender and golden brown, flipping halfway through.
Remove from oven and sprinkle with crumbled feta cheese and chopped parsley.
Serve immediately with lemon wedges.
Notes
For extra crispy potatoes, parboil them for 5-7 minutes before roasting.
I must admit that I’ve forgotten about my gardens. So far the watermelons have been a disappointment. Cantaloupes only three so far from 10 plants.
The zucchini and squash have been doing very well. Tomatoes are just now starting to ripen. Except for the cherry tomatoes.
Here’s a picture of what a few sunflower seeds can produce.
Reach for the sky.
My passion has become fig trees. I started three years ago. Last year from 10 trees I only got about 60 figs. This year these two have produced 25 figs since Sunday.
Cream of the crop.
Now I have 31 trees and need to figure out what’s next.
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