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Jul 28

Ice Cream Sundays: Homemade Frozen Yogurt

Making homemade fro yo is so incredibly simple and you’ll skip over all the processed ingredients found in store-bought containers. Start with 1 1/2 cups of 2% Greek yogurt and mix with 1/2 cup of any flavor regular yogurt. Whisk in 1/3 cup superfine sugar* and run in a ice cream machine for 10 minutes. Enjoy the softserve-like version right away or allow to harden for 2 hours in the…

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Jul 20

Ice Cream Sundays: Toasted Coconut & Hot Fudge

In honor of National Ice Cream Day – the fam and I put together this special treat. Toasted Coconut Sundaes with Hot Fudge Sauce Serves 1 1 large scoop ice cream 1 tablespoon Hot Fudge Sauce 1 tablespoon sweetened coconut (toasted) 1 tablespoon whipped cream Calories: 374; Fat: 23 grams; Saturated Fat: 15 grams; Carbohydrates: 36 grams; Sodium: 77 grams; Fiber: 1 gram  

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Jul 09

Bacon & Pesto Turkey Burgers

Ground lean ground turkey can make a tasty burger but the lower fat meat will dry out without a few mix-ins to help retain the moisture. I create burger recipes with whatever I’ve got in the fridge. Leftover veggies, shredded cheeses, even chutney or tomato sauce may get tossed in. My latest creation was worth sharing! A hint of salty bacon and some fresh arugula pesto  — topped it off…

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Jul 07

Ice Cream Sundays: Homemade Slushies

Fun and festive as they may seem, a 12-oz store-bought slushie drink contains nearly 7 teaspoons of added sugar – plus a plethora of other artificial colors and flavors. I can’t take the credit for this idea, but ever since I saw it in the most recent issue of Food Network Magazine, it’s been my favorite way to beat the summer heat. To make, simply pour your favorite 100% fruit…

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Jul 02

Wienervention 2014: Spreading Healthy Hot Dog Love In My Neighborhood

  Do dietitians feed their family and friends hot dogs? Find out – plus, get an amazing recipe for a quick and fiery relish. As a registered dietitian and mom of 2, people often judge my suspected food choices… “well I’m sure Dana doesn’t feed her kids blah, blah, blah” and more often than not, they’re wrong. Not because I feed my kids junk – but because I’ve find the…

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Jun 29

Ice Cream Sundays: Fresh Strawberry Sauce

For this week’s ice cream treat –silky strawberry sauce poured over vanilla ice cream. A sprinkle of chocolate chips or some crumbled graham crackers adds a bit of crunch. This recipe actually began 3 weeks ago when we hit up the local strawberry patch. Our harvest was cleaned, dried, hulled, and frozen just for a recipe like this. My little gals helped in every step of the process, but I’m…

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Jun 24

Feeding Kids: Paying Attention to Fortified Foods

I admit I turn to fortified foods to help meet shortfalls in my daughters’ diets. Calcium and vitamin D fortified OJ helps for one who isn’t crazy about dairy and iron fortified cereals help the other who’s prone to anemia. BUT there is such thing as too much. New Report The Environmental Working Group (EWG), their previous works include The Dirty Dozen and countless other reports about the food we…

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Jun 23

Ice Cream Sundays: Lightened Up Root Beer Float

We are starting a new tradition in my house – summer time ice cream “Sundays.”Most people don’t know that I worked a local ice cream shop for 10+ years. Not only did it help pay my way through private school and college, it bred me to love all that is cold and creamy — preferably if it’s homemade. Every week during the summer my family will embark on a new…

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Jun 13

Hot Summer Food Trends (And How To Keep Them Healthy)

These trends are popping up with the warmer weather – find out how to keep them fit for summer. Fresh Mint I love mint but don’t always know what to do with it. A few sprigs in a glass of sparkling water is a refreshing treat but after a recent trip to The Inn, I’ve found a new favorite option – tossed with fresh kale and a creamy dressing. 
Arnold…

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Jun 09

Blueberry-Rhubarb Jam

I get uncomfortably excited when springtime rhubarb comes along. Ever since it appeared in my CSA box I’ve been dreaming about a recipe for sweet… tart ….. and vibrantly purple jam. Blueberry-Rhubarb Jam Makes about 3 cups 1 ¼ cups finely chopped rhubarb1 cup blueberries¼ cup water¼ cup regular pectin (I used Sure-Jell)3 cups granulated sugar Combine rhubarb, blueberries, and water in a 4 to 6-quart pot; bring to a…

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