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: 13
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.
Looking for a few good men and women to write articles.
We need a few folks who would be interested in writing non-political articles for this website. If you are interested, please let me know at the email below.
The format here is WordPress. The only type of articles that are not permitted are religious and articles of a sexual nature. Civility is a must and personal attacks are not permitted.
Type of articles.
Feel good, Music, Medical, Social Interests, TV/Movies, Science. Nothing Political
While healthy snacking can be beneficial for supplementing nutrients, it’s crucial to select foods that offer more than just flavor—they should also provide the essential vitamins, minerals, and energy needed to sustain us throughout the day.
If you’re seeking energy-boosting foods, you’re in the right place. Here are our top eleven picks for energy foods for seniors that will support your vitality and well-being:
1. Fresh Fruits
Nature’s candy, fruits like berries, bananas, apples, and melons, are delicious and packed with essential vitamins, minerals, and fiber to support brain health and bone density.
2.Vegetable Sticks
Crunchy and nutritious, vegetable sticks such as carrots, celery, cucumbers, and bell peppers are perfect for snacking. Pair them with hummus or yogurt dip for added protein and flavor. They are easy to prepare and digest, making them suitable for older adults on a soft food diet.
3. Nuts and Seeds
Energize your day with nuts and seeds. Almonds, walnuts, pumpkin seeds, and sunflower seeds are excellent sources of healthy fats, protein, and omega-3 fatty acids, making them high-energy snacks. Opt for unsalted varieties for a heart-healthy snack option that supports brain health.
4. Greek Yogurt
Rich in protein and calcium, plain Greek yogurt is a creamy and satisfying snack choice. Top it with fresh berries, nuts, or honey for added flavor and energy. It’s nutrient-rich and easy to digest.
5. Cheese Slices or String Cheese
Cheese provides calcium and protein, making it another great snack option to support bone density. Choose low-fat varieties if watching cholesterol levels.
6. Whole Grain Crackers
Look for crackers made with whole grains and low in sodium. Pair them with cheese or nut butter for a satisfying and nutrient-rich snack that supports brain health.
7. Fruit Smoothies
Blend together fruits, leafy greens, yogurt, and a protein source like protein powder or nut butter to create a delicious and nutrient-packed snack. This is an easy way to get your fruits and vegetables all in one. Smoothies are another great option for those on a soft food diet.
8. Hard-Boiled Eggs
Eggs are a great source of protein and vitamins. Hard-boiled eggs make a convenient and filling snack option, providing essential nutrients for brain health and bone density.
9. Homemade Trail Mix
Mix together nuts, seeds, dried fruits, and whole grain cereal for a customizable snack that provides energy and nutrients. It’s nutrient-rich and easy to prepare, making it a great food choice. You have more control over the nutrients when you make your own trail mix as opposed to buying store-bought trail mix.
10. Nut Butter on Whole Grain Toast
Spread almond or natural peanut butter on whole grain bread for a tasty snack rich in protein, a great source of fiber, and full of healthy fats. It supports brain health and provides essential nutrients.
11. Cottage Cheese With Fruit
Energize your day with cottage cheese with fruit! Packed with protein and calcium, cottage cheese is perfect for increasing your energy levels and supporting bone health. Pair it with fresh or canned fruit for a delightful and nutritious snack that’s quick to prepare and easy to digest.
Remember to consider any dietary restrictions or health conditions when selecting snacks, and consult with a healthcare professional or dietitian for personalized recommendations.
With these top eleven energy foods, you can enjoy delicious and nutritious options that support your overall health and well-being.
Oregano is typically a popular garnish for pizza and a variety of Mediterranean dishes, but what other potential uses does this herb have? While oregano is commonly notorious in the culinary world for enhancing the flavor profiles of various types of cuisine, I have found that it can also provide an extensive range of medicinal benefits.
There are three types of oregano: fresh, dried, and in the form of an essential oil. In regard to culinary uses, oregano has become a common ingredient in many Italian, Mexican, and Greek dishes and is often paired with basil as it complements it very well, especially in pizza. Dried oregano is often present in processed foods and drinks such as certain alcoholic beverages, tomato sauces, meat and meat products, condiments and relishes, snack foods, and milk products.
Oregano contains rich sources of antioxidants, which slows the aging of cells and helps fight infection, along with vitamin K, which aids in the promotion of bone growth, maintenance of bone density, and the production of blood clotting proteins. It also provides iron, manganese, vitamin E, iron, calcium, omega fatty acids, manganese, and tryptophan. The high fiber content present in oregano binds to bile salts and cancer-causing toxins present in the colon and eliminates them from the body. As a result, the body is forced to produce more bile salts to break down cholesterol, which will aid in reducing high cholesterol levels and therefore may help decrease the risk of colon cancer.
This herb has been found to possibly contribute to a wide array of medicinal uses. Oregano in the form of an essential oil possesses antimicrobial, antibacterial, antiviral, and antifungal properties. Some healing uses include treating foot or nail fungus, killing parasites and infections, and alleviating sinus infections and colds. Utilization of oregano essential oil also supplies health benefits to both the respiratory and immune systems. It helps prevent and treat infections including urinary tract infections (UTIs), respiratory, yeast, and parasitic infections, and methicillin-resistant staphylococcus aureus (MRSA) infection. It has shown promise in preventing the onset of food-borne illnesses caused by pathogens such as Listeria, Salmonella, E. coli, and Shigella dysenteric. Additionally, antiseptic characteristics are present in oregano essential oils, which are beneficial in practices of aromatherapy due to the relief of coughs and respiratory illnesses provided through the steam method of this oil. Other aromatic advantages of oregano oil are warding off insects, relieving bug bites and poison ivy rashes, helping with the healing process of cold sores and dandruff, easing sore throats and toothaches, and relieving muscle and joint pain, rheumatoid arthritis, sprains, and cramps. Further benefits of oregano oil include working as an anti-inflammatory agent for osteoporosis and arteriosclerosis and slowing down or preventing the progression of breast cancer. Lastly, different studies on oregano oil have shown that it is used to help treat the following illnesses and conditions: acne, bronchitis, bloating, headaches, heart conditions, allergies, intestinal parasites, earaches, fatigue, and menstrual cramps. However, it is imperative to note that additional research in the future is necessary to back these particular health claims.
Next time you are savoring a slice of pizza or your favorite Mediterranean dish, consider topping it with oregano to reap the numerous health benefits that this herb provides!
Molecules in blood and urine may reveal how much energy a person consumes from ultra processed foods, a key step to understanding the impact of the products that make up nearly 60% of the American diet, a new study finds.
It’s the first time that scientists have identified biological markers that can indicate higher or lower intake of the foods, which are linked to a host of health problems, said Erikka Loftfield, a National Cancer Institute researcher who led the study published Tuesday in the journal PLOS Medicine.
“It can potentially give us some clues as to what the underlying biology might be between an ultra-processed food association and a health outcome,” Loftfield said.
Ultra Processed foods – sugary cereals, sodas, chips, frozen pizzas and more – are products created through industrial processes with ingredients such as additives, colors and preservatives not found in home kitchens. They’re ubiquitous in the U.S. and elsewhere but studying their health impacts is hard because it’s difficult to accurately track what people eat.
Typical nutrition studies rely on recall: asking people what they ate during a certain period. But such reports are notoriously unreliable because people don’t remember everything they ate, or they record it inaccurately.
“There’s a need for both a more objective measure and potentially also a more accurate measure,” Loftfield explained.
To create the new scores, Loftfield and her colleagues examined data from an existing study of more than 1,000 older U.S. adults who were AARP members. More than 700 of them had provided blood and urine samples, as well as detailed dietary recall reports, collected over a year.
The scientists found that hundreds of metabolites – products of digestion and other processes – corresponded to the percentage of energy a person consumes from ultra processed foods. From those, they devised a score of 28 blood markers and up to 33 urine markers that reliably predicted ultra processed food intake in people consuming typical diets.
“We found this signature that was sort of predictive of this dietary pattern that’s high in ultra processed food and not just a specific food item here and there,” she said.
A few of the markers, notably two amino acids and a carbohydrate, showed up at least 60 times out of 100 testing iterations. One marker showed a potential link between a diet high in ultra processed foods and Type 2 diabetes, the study found.
To confirm the findings, Loftfield measured the scoring tool with participants in a carefully controlled 2019 National Institutes of Health study of ultra processed foods.
In that study, 20 adults went to live for a month at an NIH center. They received diets of ultra processed and unprocessed foods matched for calories, sugar, fat, fiber and macronutrients for two weeks each and were told to eat as much as they liked.
Loftfield’s team found that they could use the metabolite scores to tell when the individual participants were eating a lot of ultraprocessed foods and when they weren’t eating those foods.
The results suggested the markers were “valid at the individual level,” Loftfield said.
It’s still early research, but identifying blood and urine markers to predict ultra processed foods consumption is “a major scientific advance,” said Dr. Dariush Mozaffarian, director of the Food Is Medicine Institute at Tufts University, who was not involved in the study.
“With more research, these metabolic signatures can begin to untangle the biologic pathways and harms of UPF and also differences in health effects of specific UPF food groups, processing methods and additives,” he said.
Loftfield said she hopes to apply the tool to existing studies where blood and urine samples are available to track, for instance, the effect of consuming ultra processed foods on cancer risk.
At a time when support for government research is being cut, funding remains uncertain.
“There’s a lot of interest across the board — scientifically, public interest, political interest — in the question of: Does ultra processed food impact health and, if so, how?” she said. “How can we fund the studies that need to be done to answer these questions in a timely way?”
:max_bytes(150000):strip_icc():format(webp)/ar-chickfilaPeppermintChipBeverages-3634396bad37470f80bd4272dc3d623e.jpg)
