Benefits of eating “stinky breath” foods

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March 5, 2020

Benefits of eating “stinky breath” foods

Have you ever wondered if those stinky foods could actually be beneficial to your overall health and wellness? Could onions, garlic, and stinky cheese actually play a vital role in your body? Let’s find out!

Onions

Onions are definitely one of the biggest contributors to stinky breath. I am sure we have all heard the tip about not eating anything with garlic or onions in it if you plan to be kissing someone afterward and that is due to the strong odor they can have on your breath. But, if you a weirdo like me, you may say the more the better!
● Onions are a low-calorie food but, packed with fiber, vitamins, and nutrients
● High in vitamin C
● Regulates immune system, tissue repair, production of collagen, and iron absorption
● Heart-healthy food (contains antioxidants, reduces cholesterol, and reduces the risk of heart disease)
● Lowers risk of heart attacks in men by 14%
● Thought to help protect against diabetes and cancer
● May inhibit the growth of tumors
● Control blood sugar levels
● Fights bacteria
● Fiber and prebiotics in onions believed to support digestive health
● Versatile cooking and baking ingredient

Garlic

Garlic is a widely loved ingredient in recipes in cultures all over the world. This may be a stinky breath food that people may overlook simply because they love it too!
● Protection against vampires (should you believe in that sort of thing)
● Low-calorie food but high in vitamin and nutrients
● Boost immune system
● Reduces blood pressure, risk of heart attack or stroke and cholesterol levels
● Believed to reduce the risk of dementia and Alzheimer’s disease
● May increase longevity while decreasing blood pressure and fighting off potentially fatal diseases
● May help reduce exercise-related fatigue
● Thought to help detoxify heavy metals from the blood

Limburger Cheese

Limburger cheese is well-known as being the stinky feet cheese. This is due to the specific aroma of Limburger cheese and how it closely resembles the unfortunate odor of foot fungus. However, if you can get past the smell, this cheese tastes great and even has some health benefits!
● Great source of probiotics
● Provides the body with proteins needed for healthy skin, cartilage, muscles, and blood

Fish

The following benefits are broken down under the top three healthiest types of fish. If you have a problem with fishy breath it may be time to invest in some mouthwash because these endless health benefits are worth it!
Salmon
● Great source of omega-3, EPA, and DHA
● Decreases inflammation
● Reduces the risk of cancer
● Lowers blood pressure
● Improves cell function in the heart
● A high-quality source of protein
● Contains vitamin B-1, vitamin B-2, vitamin B-3, vitamin B-5, vitamin B-6, vitamin B-9, and vitamin B-12
● Contains more potassium than a banana
● Contains selenium which helps support bone health
● Protects the nervous system and brain from inflammation
● Decreases the risk of heart disease
● Weight loss aid and thought to help keep the weight off
● Increases metabolism
● Decreases belly fat
● Reduce depression
● Support brain health in fetus and mother
● Improve memory
Cod
● Low in calories, high in vitamins and minerals
● Lean protein
● Great source of vitamin B-12 and vitamin B-6 as well as niacin
● Great source of selenium and phosphorus
● Increases and supports heart health and weight loss
● Low risk of mercury poisoning
Herring
● Excellent source of vitamin D
● Contains EPA AND DHA to support heart health and brain health
● Surprisingly helpful for people with Crohn’s disease, arthritis, or other inflammatory conditions

Cabbage

Cabbage isn’t really a stinky food until it is being cooked. However, this stinky food offers a variety of benefits that shouldn’t be overlooked.
● Loaded with essential vitamins and nutrients as well as micronutrients such as riboflavin, iron and vitamin A.
● Excellent source of fiber
● Contains vitamin C
● Believed to support vision health, fight cancer, and reduce the risk of death disease
● Low calories
● Enhances body’s response for healing
● Reduces chronic inflammation
● Improves digestion
● Lower blood pressure
● Lower cholesterol
● Contains notable amounts of vitamin K

It seems that stinky food maybe some of the most beneficial to our overall health and wellness. A lot of benefits have been listed above, much of which involves heart health! Perhaps having temporarily stinky breath is well worth adding these foods to our diets!

Brussels for Breakfast!

By

Bailey Woodean

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March 5, 2020

0

Eating Brussels sprouts for breakfast is not as taboo as you may think!

Recently, I bought a bundle of farm-fresh Brussels sprouts from a local business, Wagner’s Farm Market. I usually love to cut them in half and roast them or air fry them with some olive oil and salt. Yum! But, I started thinking about other ways that I could make Brussels sprouts. Every possibility ended up being a side dish for dinner. Of course, this is a delicious side dish for dinner but I was in search of something different! So, then I thought, “ what about Brussels sprouts for breakfast?”. Seems like an unheard-of concept doesn’t it? Well, I am here to tell you that not only is it possible, but it is delicious!

My latest experiment, Brussels sprout, egg, and cheese casserole!

Now, I must admit that even I was skeptical about this combination of foods. However, it really turned out well and I could happily eat this easy and healthy breakfast several times a week! The following is my recipe and I hope you enjoy it!

Ingredients

1-2 cups farm fresh Brussels sprouts, cleaned and chopped
5-6 large free-range brown eggs
3 tablespoon whole milk
2-3 tablespoons everything bagel seasoning
Salt and pepper to taste

1 cup freshly shredded Parmesan cheese

Instructions

Start by grabbing a circle cake pan. This size is perfect for serving two adults. If you are feeding a larger group then you will need a larger cake pan and will need to increase ingredient measurements accordingly.
Preheat your oven to 350 degrees Fahrenheit.
Spray your pan with nonstick cooking spray and set aside
Next, rinse your Brussels sprouts until clean
Using a sharp knife and a cutting board, begin chopping your Brussels sprouts. First in half and then into fourths. I chopped about two cups of Brussels sprouts but you should chop up enough to nearly fill the bottom of your desired pan.
Salt your Brussels sprouts to taste and bake them at 350 degrees Fahrenheit for about 20 minutes or until beginning to toast and crisp.
While the Brussels sprouts are roasting, prepare your other ingredients. Using a small to a medium-sized bowl, crack your eggs, carefully to ensure no shell pieces end up in the bowl.
Add milk, everything bagel seasoning, and salt and pepper to taste.
Whip the egg mixture together until well incorporated.
If you have time, you can also get your Parmesan cheese shredded.
Once your Brussels sprouts are toasted to your liking, remove them from the oven. Dump the egg mixture over the top of the Brussels sprouts and add additional seasonings if desired.
Bake at 350 degrees Fahrenheit for 15 minutes
Remove from the oven and top with shredded Parmesan cheese and additional seasonings if desired
Return to oven and bake for about 5 minutes or until cheese is fully melted
Serve warm, enjoy!

Eating Brussels sprouts for breakfast is not as taboo as you may think!

Additional ingredients that can be added to the casserole

Bacon pieces (precooked)
Breakfast sausage (precooked)
Chives
Jalapeno slices
Crushed red pepper flakes
Garlic and onion
Chopped potatoes
Ham
Additional cheeses

You could probably add anything you would normally put in a breakfast casserole and it would probably turn out great! The main takeaway is that Brussels sprouts make an unexpected but delicious addition!

Breakfast Brussels sprouts recipes I found online include the following

Brussels sprouts, eggs, and bacon

Source:https://damndelicious.net/2016/10/23/brussels-sprouts-eggs-and-bacon/

This recipe explores the combination of Brussels sprouts, eggs and bacon. This recipe cooks the bacon and Brussels sprouts on a sheet pan and then creates “wells” for the eggs to be cracked into. The eggs are left yolk intact and the whites are cooked when the sheet pan is returned to the oven. Check it out!

Apple Sweet Potato Brussels Breakfast Hash

Source:https://physicalkitchness.com/apple-sweet-potato-brussels-breakfast-hash/

This breakfast hash recipe is great because it includes more produce than just the Brussels sprouts. It also adds sweet potatoes and apples! The hash is made complete with the crispy maple-glazed sage! Check it out!

I hope these recipes help change your mind about Brussels sprouts only being a dinner side dish. It certainly changed mine!

Naklua Walking Street Festival-Thailand

By

admin

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March 4, 2020

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Thailand is a country where the local culture and traditions are carefully preserved. It is not surprising that many traditional festivals take place on this earth throughout the year.

Every month, residents of the “land of smiles” celebrate one of the most striking events, gathering together with family, friends, and loved ones. Resting in Thailand will be even more fun if you find local holidays and festivals.

Naklua Walking Street Festival

One of the tastiest holidays for Thai food lovers begins at Pattaya Resort – the annual Naklua Walking Street festival

This year it will be the tenth anniversary event. Traditionally, in January-February, the street section near the Larn Pho seafood market turns into a walking alley with stalls, mackerels, children’s attractions and carousels, as well as a stage for performances by Thai artists, singers and music groups.

Such fairs are held on weekends, every Saturday and Sunday from 16:00 to 22:00. The opening ceremony and the start of the festival 2019 will take place next Saturday, January 5th. The holiday will last until February 24th (Sunday).

Be sure to visit the festival on Naklua Walking Street if you like Thai food, are interested in local customs and want to give your vacation a special touch!

Comfort food recipes when you’re on a diet!

By

Bailey Woodean

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March 4, 2020

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Comfort food recipes when you're on a diet!

Ah, comfort food! Some of the very best recipes fall in this category. Unfortunately, these recipes usually do not match up with dieting. However, I have come into possession of a wonderful cookbook, taste of home: the comfort food diet cookbook. These recipes have been adjusted and tweaked by the Taste of Home committee to be deliciously comforting and diet worthy!

Less than 100 calories

Veggie tortilla pinwheels

Recipe provided by taste of home: the comfort food diet cookbook

This recipe is considered a “snack” but, the serving size is three pinwheels for a total of 94 calories! It sounds like a win to me!

Ingredients

1 package (8 ounces) cream cheese
4 teaspoons ranch salad dressing mix
1 package (2 ¼ ounce) dried beef, chopped
½ cup chopped fresh broccoli
½ cup chopped green onions
¼ cup sliced pimento-stuffed olives
5 flour tortillas (8 inches), room temperature
Salsa, optional

Instructions

In a large bowl, beat cream cheese and salad dressing mix until blended
Stir in beef, broccoli, cauliflower, onions, and olives
Spread evenly over tortillas, roll up tightly and wrap in plastic wrap
Refrigerate for at least two hours
Unwrap and cut into ½ inch slices
Serve with salsa if desired

201-300 calories

Ham and apricot crepes

Recipe provided by taste of home: the comfort food diet cookbook

This recipe is typically made for breakfast but I don’t see why it couldn’t be great for brunch or lunch or even a savory dessert! In fact, this recipe seems so delicious I would happily try two crepes at only 258 calories!

Ingredients

1 ½ cups milk
2 eggs lightly beaten
1 tablespoon butter, melted
1 cup all-purpose flour
20 thin slices deli ham

Sauce

1 can apricot halves
⅔ cup of sugar
2 tablespoons cornstarch
⅛ teaspoon salt
2 cans (5 ½ ounces each) apricot nectar
2 tablespoons butter
2 teaspoons lemon juice

Instructions

In a large bowl, beat the milk, eggs, and butter
Add flour and beat until well combined
Cover and refrigerate for one hour
Heat a lightly greased 8-inch nonstick skillet
Pour two tablespoons of batter into the center of the skillet
Lift and tilt pan to evenly coat bottom
Cook until top appears dry
Turn and cook 15-20 seconds longer
Remove to a wire rack
Repeat with remaining batter, greasing skillet as needed
When cool, stack crepes with wax paper or paper towels in between
Place a slice of ham on each crepe and roll up
Place in two greased 13 inches by 9-inch baking dishes
Bake uncovered at 350 degrees Fahrenheit for 20 minutes
Meanwhile, drain the apricots, reserving syrup
Cut the apricots into ¼ slices, set aside
In a large saucepan, combine the sugar, cornstarch, and salt
Add the apricot nectar and reserved syrup, stir until smooth
Bring to a boil, cook and stir for 1 to 2 minutes or until thickened
Remove from the heat, stir in butter, lemon juice, and apricot slices. Serve with crepes.

Now, if you were to join the comfort food diet that is described throughout this cookbook, you would be encouraged to take up yoga, pilates, walking, and other exercises to get the blood pumping and shed those stubborn pounds. Also included in this diet plan is a list of “free foods” that the book categorizes as “eat all you want”! These foods include:

Cabbage
Eggplant
Garlic
Baby corn
Artichoke hearts
Onions
Bell peppers
Spinach
Zucchini and other squash

After discovering and reading through some of the chapters of the taste of home: the comfort food diet cookbook, I feel compelled to do my best to give it a shot!

Celebrating today’s national holiday!March 4th is National Pound Cake Day!

By

Bailey Woodean

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March 4, 2020

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Who doesn’t love a good slice of pound cake! Well, in celebration of today’s national holiday I have collected some of the best pound cake recipes that I could find! Enjoy!

Mama’s Pound Cake-courtesy of Paula Dean

https://www.foodnetwork.com/recipes/paula-deen/mamas-pound-cake-recipe-1917267

Ingredients

1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups of sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

The Best Pound Cake Recipe

https://sugarspunrun.com/best-pound-cake-recipe/#wprm-recipe-container-14020

Ingredients

2 cups unsalted butter softened (455g)
3 ½ cups granulated sugar (700g)
6 large whole eggs
6 large egg yolks
1 Tablespoon vanilla extract
1 teaspoon salt
3 1/2 cups all-purpose flour* (438g)

Instructions

Preheat your oven to 350F (175C) and generously grease and flour a 10″ tube pan. Shake out excess flour and set aside.
Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.
Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
In a separate, medium-sized bowl, combine your eggs, egg yolks, vanilla extract, and salt.
Use a fork to lightly beat the eggs until egg yolks are broken up and salt and vanilla are incorporated.
With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (don’t pour all the egg mixture in at once, if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
Reduce mixer speed to low and gradually, about 1/4 cup at a time, add flour to the batter until all has been added.
Scrape down the sides and bottom of the bowl and stir again on medium speed until well-combined and beat for another minute.
Spread batter evenly into the prepared tube pan, use a spatula to smooth the surface of the batter.
Transfer to 350F (175C) oven and bake for an hour and ten to an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry)
Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center.
Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.

Traditional Pound Cake

https://thestayathomechef.com/traditional-pound-cake-recipe/#wprm-recipe-container-9389

Ingredients

2 cups softened salted butter or 1 pound
2 cups sugar or 1 pound
9 large eggs or 1 pound
3 1/4 cups all-purpose flour or 1 pound

Instructions

Lightly grease 2 (9×5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees.
In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth.
Add in eggs one at a time and beat until smooth. Slowly add in flour, mixing in between additions.
Pour in prepared pans.
Bake in the preheated 350-degree oven for 1 hour. Tent with aluminum foil to prevent over-browning. Cool in the pans for 15 minutes before removing to a wire rack to cool completely.

5 Things Every Restaurant Goer Always Notices

By

Ossiana Tepfenhart

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March 3, 2020

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5 Things Every Restaurant Goer Always Notices

Opening up a family restaurant is a dream that many people have, especially if they come from foodie families themselves. It’s a romanced concept–one that makes people dream of the day they have something that gives them that classic sense of familial pride.

Truth be told, restaurateurs have their work cut out for them.

The restaurant industry is notoriously difficult to break into and insanely competitive. When you pair that with the extremely low profit margins, the work it takes to keep up a restaurant, and the criticism that you have to withstand, it’s easy to see why so many people burn out.

Staying in this field takes a little strategy and that means knowing what to focus on when you’re making your customers’ meals and setting up your restaurant. This requires focusing on what people are most likely to notice…such as these top five things below:

Food Quality. A restaurant won’t stay in business too long if they serve terrible food. People will always pay for quality, and will always remember restaurants that make them sick. If nothing else, make a point of making great food.
Food Prep Time. Food culture can vary from place to place, but for the most part, Americans don’t dilly-dally when it comes to their food. They want their food, and they want it now! Food prepped in a timely manner will always do well.
The Patrons. People generally want to go to venues where the patrons come from a similar or slightly better class than they are. They want to feel like they belong there. If your venue gets a reputation for bad patrons, expect to see more bad patrons arrive.
The Cleanliness. Have you ever gone to a restaurant, only to see a roach skitter underneath a table? It’s easy to see why cleaning up your restaurant is a must, even if the Health Department isn’t involved.

Ambiance. The way you decorate a restaurant sets the tone for the mood. Every little element counts — the lighting, the acoustics, the materials you use, the colors you pick, and even the way you put together your menu will matter. After all, what else is a restaurant’s brand, if not ambiance?

Food from the underground!

By

Bailey Woodean

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March 3, 2020

0

Last week we talked about several foods that grow and are harvested on a vine such as grapes and squash. This week I thought I would discover foods that grow under the ground surface.

These foods are often referred to as root vegetables. The edible portion of the food grows almost entirely under the surface of the ground and in many cases, the greens or stems are seen growing above the ground.

Carrots

Carrots are a beautiful root vegetable. They are full of antioxidants, vitamins, minerals, and fiber! Carrots are probably best known for their vision health benefits, but it is a myth that eating them will help you see in the dark.

Nutrition facts about carrots include:

Contains approximately 44% water per carrot
Contains approximately 5% carbohydrates per carrot
Contains approximately 20 calories per carrot
Contains approximately 2 grams of fiber

Beets

Beets are a reddish-purple root vegetable. The edible portion of the beetroot grows under the surface of the ground while the leafy growth appears above the ground. This vegetable can be eaten raw or cooked. It can also be used to add color to other foods and is believed to have medicinal purposes as well.

Nutrition facts about beets include:

Contains approximately 88% water
Contains approximately 20% carbohydrates
Contains approximately 2% protein
Contains approximately 43 calories
Contains measurable amounts of folate and manganese, as well

How to cook beets

https://whatsinthepan.com/how-to-cook-beets/#wprm-recipe-container-6518

Ingredients

3 beets

Instructions

Start by boiling water in a large deep pot. Add the beets to the pot and boil them for 30 to 40 minutes.
Transfer the beets onto a large plate. Allow them to cool for 15 minutes.
Remove the skin from the beets with your hands.
Slice to your preferred sizes.
Store sliced beets in an airtight container for up to 1 week.

Potatoes

Potatoes come in a variety of different types including white, yellow, red, and purple. While the edible portion of the potato plant grows under the surface of the ground, the stem, greens, and flower of the potato plant grow above the ground.

Nutrition facts about potatoes include:

Contains approximately 79% water
Contains approximately 17% carbohydrates
Contains approximately 2g protein
Contains approximately 2.2g fiber
Great source of potassium, magnesium, calcium, and vitamin C

Yams (also known as sweet potatoes)

Yams or sweet potatoes are a much sweeter variety of potato than previously mentioned. Sweet potatoes or yams are typically made as a side dish during the holiday season, particularly around Thanksgiving.

Nutrition facts about yams or sweet potatoes include:

Contains approximately 118 calories per 100g yam
Contains approximately 27.9g carbohydrates per 100g yam
Contains approximately 1.5g protein per 100g yam
Contains approximately .5g sugar per 100g yam
Contains approximately 4.1g fiber per 100g yam

Yams or sweet potatoes also contain great measurable amounts of:

Thiamine
Vitamin B-6
Vitamin C
Magnesium
Manganese
Potassium

Peanuts

Peanuts are grown in the ground. While peanuts are largely regarded as a nut or legume, some will argue that peanuts are also considered a fruit by definition! Peanuts are wonderful for snacking because they contain protein in addition to a number of other fantastic nutrients.

Nutrition facts about peanuts include:

Contains approximately 570 calories per 100g serving of peanuts
Contains approximately 21g carbohydrates per 100g serving of peanuts
Contains approximately 9g of dietary fiber per 100g serving of peanuts
Contains approximately 48g of total fat per 100g serving of peanuts
Contains approximately 25g of protein per 100g serving of peanuts

Peanuts are also a great source of:

Thiamine
Vitamin B-2
Vitamin B-3
Vitamin B-5
Vitamin B-6
Vitamin B-9
Vitamin E
Calcium
Iron
Magnesium
Manganese
Phosphorus
Potassium
Zinc

All of these foods (as well as many more) develop under the surface of the ground, but they should not be ignored! They are some of the most flavorful, nutritious, and diverse foods you can find. They are also some of the best foods to grow in stubborn gardens!

The best foods and drinks when you’re sick!

By

Bailey Woodean

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March 2, 2020

0

The best foods and drinks when you're sick!

We have all been there. You’re hot, you’re cold, you’re coughing, sneezing, stuffed up, and your body aches all over! Yep, it’s that time of the year again. Cold and flu season! Yes, this is the time of year when all the germs are being spread around and people are catching one illness or another. It may even get to the point where your appetite is reduced and all you want to do is sleep it away. However, this is not the best course of action.

Food can do much more than give you energy, fill you up and just taste delicious! It can help heal the body and even help fight off whatever big you may have contracted. So, what are the best foods and drinks when you’re sick? Let’s find out!

The common cold

What is the common cold?

The common cold is an easily contagious upper respiratory virus that typically affects the nose, throat, and sinuses. People suffering from a cold likely experience coughing, sore throat, runny nose, plugged ears, sinus pressure, headache and may also have a fever.

So, what should you eat?

When you are suffering from a common cold, you may want to avoid dairy products such as milk, yogurt, cheese, and ice cream. Why? Well, dairy products tend to increase the amount of thick phlegm in your throat, causing you to cough more. Though, some people prefer these items as the cold can help soothe pain from a sore throat.

One of the foods that you will undoubtedly be told to have on hand when you’re sick with a cold is chicken noodle (and vegetable) soup! Why? Mostly, because it is a light broth type of soup that is easy to eat. It is unlikely to upset your stomach but, it is likely to help soothe a sore throat, temporarily clear stuffed up sinuses, as well as provide you with protein, vitamins, and minerals that your body is in need of.
Not a fan of chicken noodle soup? Try a different flavor. The key is to stick with broth-based soups as opposed to cream-based soups such as broccoli and cheese soup.
Honey is another great food to eat while sick with a cold. Why? Because it offers antibacterial properties, that are essential when you have a bacterial infection or cold. Honey is also beneficial as a cough suppressant in children older than a year (check with your pediatrician).
Ginger is a magical anti-nausea food! It works miracles and provides much-needed nausea relief for people that have been vomiting, suffering from diarrhea, or other stomach-related illnesses. Also, ginger is often recommended to help soothe morning sickness symptoms in pregnant women (check with your OB-GYN).

What should you drink?

Water is always going to be the number one beverage on any list that is health-related. Why? Because water is simply the best! It provides endless benefits with few risks.
Not a fan of water? Consider trying coconut water, instead. Coconut water is a great hydration alternative to regular water. It contains beneficial glucose and electrolytes that your body may be lacking while fighting off the cold and it is sweet and flavorful to the taste!
Hot tea is a soothing beverage whether you’re sick or not. But, if you’re stuffed up, it can serve as a decongestant, a sore throat soother, and it can be combined with honey to pack an extra punch!
Ginger tea is not only a great tea for digestive problems but it can help ease upset stomach symptoms related to the common cold.

The flu (or influenza virus)

What is the flu?

The influenza virus is an illness that is easily contagious from person to person. It typically causes symptoms related to the nose, throat, and occasionally also affects the lungs. People suffering from the flu likely experience coughing, sneezing, fever, sore throat, body aches, and chills. The flu vaccine is offered each year to help prevent people from contracting the illness, though it is not 100% effective.

So, what should you eat?

In addition to all of the foods listed above, some doctors also recommend:

Ice pops made from fruit juice
Lean proteins such as turkey
Bananas
Whole-grain toast

What should you drink?

In addition to the various drinks listed above, some doctors also recommend:

Vegetable juice (such as tomato)
Meal replacement drinks

What’s for dinner?Barbeque Chicken breast, smashed red potatoes and steamed baby carrots

By

Bailey Woodean

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March 2, 2020

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This dinner plan is probably one of the more traditional that I have done lately. But, even with this classic, I still find a few areas to experiment, keep things simple, yet delicious!

The Barbeque Chicken

I usually choose Sweet Baby Ray’s Barbeque Sauce as the sauce of choice and I also typically cook the chicken breast on the grill to give them the smoky flavor. This time (since it’s January in Western New York) I chose to cook the chicken breasts in my slow cooker. I also decided to try a different barbecue sauce called Dinosaur Barbeque Sauce.

Ingredients

Two large chicken breasts (skinless and boneless) (this will feed 2 to 3, adjust for your group size)
About two cups of barbecue sauce of choice
Salt and pepper to taste
Optional: chopped red onion, bacon bits, garlic, chives, cheese, etc

Instructions

Set crockpot to low if cooking for 5-6 hours or high if cooking for 3-4 hours.
Spray the inside of crockpot with nonstick cooking spray to prevent sauce or ingredients from sticking and to make for easier cleanup.
Spread about half a cup or more of the sauce on the bottom of the crockpot.
Place your chicken breasts in the crockpot.
Pour remaining sauce over the top of the chicken breasts. (if you are using any additional ingredients you should add them now).
Cover with lid and let cook, unopened for one hour.
After each hour of cook time, rotate chicken and baste with sauce and ingredients to ensure even cooking, flavor and tenderness.
Allow chicken to rest about 5 minutes once cooked through.
Top with additional sauce and ingredients if desired.
Serve warm, enjoy!

The smashed red potatoes

This part of the recipe can be done with any type of potatoes that you happen to have on hand. I prefer to keep the skin on my potatoes to help retain the fiber and nutrients the skin offers. Plus it adds a nice texture, in my opinion.

Ingredients

About 8 good sized red potatoes (this will feed 4 or more, adjust for your group size)
About 4 ounces of cream cheese
One stick butter (I use salted)
Salt, pepper, and garlic to taste
Optional: chopped white onion, garlic, paprika, onion powder, parsley, etc

Instructions

Clean potatoes and remove the skin if desired
Cut potatoes into quartered pieces or smaller
Add them to a pot of boiling water and allow to boil until tender.
Add chopped onion and/chopped garlic to boiling water if desired
Drain and add to a glass mixing bowl
Add cream cheese, butter, spices, and anything else you want to the mixing bowl.
Smash ingredients together or use a standing mixer to blend ingredients until well incorporated.
Serve warm, enjoy!

The steamed baby carrots

I believe in keeping things simple but delicious. The baby carrots in this meal are the easiest part, but they are essential for nutrition and balanced flavor.

Ingredients

One package baby carrots
Salt and pepper to taste
Optional: butter, additional seasonings, olive oil, etc

Instructions

Bring a medium-sized saucepan, half full of water, to a boil
Place the steaming rack into the saucepan
Dump baby carrots onto the steaming rack, cover and allow to steam until tender.
Remove from steaming rack, toss with olive oil or butter if desired
Top with salt, pepper, and any additional seasonings you desire.
Serve warm, enjoy!

At the end of the day the things that truly matter come to light. Are you (and your family) happy? Are you (and your family) safe? Are you (and your family) fed and healthy? I strive to deliver these things to my family, and I hope with this meal plan you can, too!

4 Surprising things you can cook in the microwave!

By

Bailey Woodean

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March 1, 2020

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One of the most popular reheating methods for leftovers is with the help of the microwave! But, I’m betting you didn’t realize that there are recipes (not leftovers) specifically designed to be cooked in the microwave. I didn’t believe it either until I saw them for myself! Now I am truly a believer that the microwave isn’t just for leftovers anymore!

Bacon Potato Treats

Recipe thanks to A Guide to Modern American Cooking by Pol Martin

Ingredients

5 potatoes, unpeeled, sliced ½ inch thick
1 onion, grated and cooked
24 stuffed green olives, chopped
½ teaspoon chopped jalapeno
6 slices crisp bacon, chopped
1 ½ cups grated Gruyere cheese
Salt and pepper to taste

Instructions

Arrange slices of potato in a rectangular dish
Cover dish with plastic wrap and microwave for 4 minutes
Rotate and microwave another 4 minutes
When potatoes are cooked, top with grated onion
Mix olives with jalapeno and sprinkle over
Add bacon and cheese
Season well and microwave 2 minutes uncovered
Serve as an afternoon snack or at lunchtime

Watercress and Leek Soup

Recipe thanks to A Guide to Modern American Cooking by Pol Martin

Ingredients

2 tablespoons butter
2 green onions, chopped
1 large leek, white part only, chopped
3 tablespoons flour
4 medium potatoes, peeled and sliced
4 cups hot chicken stock
¼ teaspoon thyme
¼ teaspoon anise
1 bunch fresh watercress, chopped
Salt and pepper to taste

Instructions

Place butter, onions, and leeks in a casserole dish
Cover and microwave 4 minutes
Mix in flour, salt, and pepper
Microwave 4 minutes uncovered
Add potatoes, chicken stock, and seasonings, cover and microwave 7 minutes
Stir well
Add watercress, season and microwave 5 minutes covered
Remove cover
Finish microwaving 3 minutes

Scallop salad

Recipe thanks to A Guide to Modern American Cooking by Pol Martin

Ingredients

1 pound sea scallops
2 tablespoons like juice
1 tablespoon butter
¼ teaspoon anise seed
¼ cup dry white wine
1 celery stalk sliced
½ cup radishes, thinner sliced
2 green onions, chopped
1 tablespoon dijon mustard
3 tablespoons raspberry wine vinegar
½ cup olive oil
Salt and fresh ground pepper to taste
Lemon juice to taste
Few drops Tabasco sauce

Instructions

Place scallops, lime juice, butter, anise seed, wine, and pepper in a casserole dish.
Cover and microwave 3 minutes
Drain scallops and transfer to a bowl
Mix in celery, radishes, and onions, set aside
In the second bowl, whisk mustard, vinegar, salt, and pepper together
Incorporate oil in a thin stream while whisking constantly
Correct seasoning, add lemon juice, and Tabasco sauce and pour vinaigrette over the salad to taste
Toss and serve

Almond cake

Recipe thanks to A Guide to Modern American Cooking by Pol Martin

Ingredients

1 ⅔ cups all-purpose flour
1 cup granulated sugar
¼ cup powdered almonds
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
1 cup milk
½ cup vegetable oil
1 egg
1 teaspoon vanilla
¼ cup slivered almonds
½ cup crushed pineapple
2 egg whites, beaten stiff

Instructions

Lightly oil bundt hold and set aside
Sift flour, sugar, powdered almonds, baking soda, salt, and nutmeg, into a bowl of mixture
Using the whisk attachment, mix at low speed for two minutes
Add milk, oil, whole egg, and vanilla
Beat two minutes or until well incorporated
Add almonds and pineapple and blend for two minutes
Using a spatula fold in stiff egg whites until thoroughly incorporated
Pour batter into mold and rap bottom on the counter to settle the mixture
Microwave 19 minutes rotating 4 times
Let cake stand in the mold to cool
Ice with frosting when ready to serve

Onions

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My latest experiment, Brussels sprout, egg, and cheese casserole!

Ingredients

Instructions

Additional ingredients that can be added to the casserole

Breakfast Brussels sprouts recipes I found online include the following

Less than 100 calories

Veggie tortilla pinwheels

201-300 calories

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Instructions

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Bacon Potato Treats

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Watercress and Leek Soup

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Almond cake

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