Category Archives: How To

Build Your Own Frittata

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Frittata is the Italian word for omelet, but it differs in many ways from the classic French omelet. With omelets the ingredients are folded inside (which as my family can attest to I never have quite mastered). With the frittata, it is an unfolded, open face omelet that is completely all-purpose. They can be made for breakfast, lunch or supper, as well as, an appetizer. Not to mention they are fast and easy to make, they have endless versatility because
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Check Your Portions

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The August Recipe Redux theme 'Bars and Bites for Brown Bags' really spoke to me more in terms of portion sizes and how we can still have that bite size treat without breaking our overall healthy eating pattern. Over the years portion sizes have grown to double and almost triple in terms of size. Many times people use the terms "portion size" and "serving size" interchangeably. But should we? Portion is the amount of food that you pile on your
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Kale

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Kale has been getting a lot of attention lately for its versatility in recipes and its rich nutrient content.  Kale is a leafy vegetable that is in the same family as collard and mustard greens.  The most common kale is green but other kale varieties are purple, white, and pink.  Like other green leafy vegetables kale is loaded with vitamins and minerals: calcium, folic acid, potassium, magnesium, vitamin A, vitamin B6, vitamin C, and vitamin K.  Kale contains antioxidants that
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