Feeling Like a Unicorn!

I discovered Unicorn Bread a few weeks ago and I thought it was absolutely amazing! Colorful foods always make me happy. To know that I could use an all natural food coloring made it that much better! McCormick makes a no artificial dye food coloring made from nature. It comes in powder forms in the package and is simple to use! This one is a great way to start your day– especially when you need some color in your life! Make your own kind of designs with all different colors!

I used a low-fat cream cheese for my spread to mix the food coloring with! Here’s some pictures of what I was able to make with it:

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Know When To Toss Your Food

We all wonder how long we can go after opening a food product or how far you can stretch after the expiration date. Here are some tips on some popular foods by Jessica Girdwain

  1. Frozen Chicken:  Store it in a freezer bag and keep it in a single layer so it gets rock-hard quickly. Make sure to squeeze out as much air as possible to prevent freezer burn, and use it all within a month or two.
  2. Raw Chicken: It generally keeps 1 to 2 days in the fridge, but follow the expiration date listed on the package and if you know you won’t be eating it within the one to two days, FREEZE IT!
  3. Deli Meat: You can keep deli meat up to a week, but it’s recommended to eat within 3 days
  4. Leftovers: A week is still safe, though at that time, ingredients may start to separate. Ideally, you want to eat them within 2 to 4 days.
  5. Frozen bread/bagels: You can store them for a few months in the freezer, but bread may dry out and accumulate freezer odors in about 2 to 3 weeks
  6. Coffee: Buy a week or two’s supply of coffee (versus a whole giant can) at a time and store in an airtight container in a cool dark place
  7. Chicken/Beef broth: If the broth was canned, pour it into another container, refrigerate, and use it up in a few days.
  8. Eggs: You’ve got some wiggle room after the sell-by date by about 2 to 3 weeks. Five weeks is your max!
  9. Canned tomatoes: canned tomatoes can stick around in your fridge for a few days. Just don’t store them in the can after opening them–transfer them to another airtight container.
  10. Snack foods: When they hit their expiration date–or a month after opening (whichever comes first)–throw the bag away.

eggs

 

For more information: http://todayhealth.today.com/_news/2013/03/24/17420450-can-you-still-eat-that-or-should-you-throw-it-out?lite

 

Look Out, High Sodium Alert!

  • Bread and rolls: One piece of bread can have more than 230 milligrams of sodium, which accounts for 15% of the recommended daily amount.
  • Cold cuts and cured meats:  can hold up to 1,050 milligrams of sodium, and it is added to most cooked meats to keep them from spoiling.
  • Pizza: around 760 milligrams per slice
  • Poultry: The best option is to stick with grilled, lean, skinless chicken
  • Soup: can contain up to 940 milligrams per serving
  • Sandwiches: could have as much as 1,500 milligrams of sodium depending on what you have on it

*Too much sodium can result in puffiness of the face, eye bags, and swelling of the fingers.

For more information: http://www.medicalnewstoday.com/articles/252566.php

 

Cranberry & Sweet Potato Bread

Cranberry & Sweet Potato Bread

Perfect for the autumn, perfect for Thanksgiving!

Ingredients: (Makes 10 Servings)

2 teaspoons cinnamon
1 teaspoon baking soda
1 3/4 cup flour
1 can (15 ounces) sweet potatoes,
drained
2 large eggs
1/2 cup packed brown sugar
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 cup orange juice
1 1/3 cup dried cranberries

Directions:

1. Preheat oven to 350°F.
2. Spray a loaf pan with non-stick cooking spray.
3. In a small bowl, stir together the cinnamon, baking soda and flour.
4. In a large bowl, mash sweet potatoes. Add eggs, brown sugar, oil, vanilla and orange juice to the large bowl. Mix well.
5. Add flour mixture from the small bowl to the large bowl. Mix just until blended.
6. Stir the cranberries into large bowl.
7. Pour into prepared pan. Bake for 60 minutes, or until toothpick comes out very clean.

Nutrition Facts:

Serving Size: 1/10 of the recipe

Servings Per Recipe: 10

Calories 300 Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 40mg 14%
Sodium 170mg 7%
Total Carbohydrate 51g 17%
Dietary Fiber 3g 10%
Sugars 25g
Protein 4g

Vitamin A 70%     Vitamin C 25%
Calcium 4%            Iron 10%

Percent (%) Daily Value:
5% or less is LOW
20% or more is HIGH

Quick facts on Cranberries:

For the best buy choose fresh cranberries that are clean and firm with a dark red color, not soft or wrinkled. To prepare fresh cranberries, sort to remove stems and damaged cranberries, and rinse in running water just before using. To store fresh cranberries, keep them in the refrigerator for up to 3 weeks. If you don’t use them right away, put the whole bag right in the freezer. Cranberries contain vitamin C, which is good for fighting colds and healing cuts.

Different ways to incorporate cranberries into your diet:

  • Use dried cranberries in oatmeal, or as a snack.
  • Use fresh or frozen cranberries in sauces, relishes, or muffins.
  • Mix orange juice with cranberry juice for a refreshing change at breakfast.

For more information:

http://www.jsyfruitveggies.org/download.cfm/cranberry.pdf?AssetID=89

http://www.jsyfruitveggies.org/Recipes/BreakfastLunchDinner.html