As a diabetic, it is important to have a routine. With a routine you will begin eat, take your medication, and exercise about the same time everyday. Eating and taking your medication about the same time everyday will help prevent you from skipping a meal or forgetting to take your medication. Find a good time of the day to eat, exercise, and take your medication.
You often see kale used as a garnish on restaurant plates and salad bars, but really, it’s a healthy green member of the cabbage family. It’s full of vitamin C, calcium, antioxidants and other healthy nutrition.
So give kale a try: at the store, choose heads with small leaves—the smaller ones are more tender. Check the stems and look for ones that are moist and plump. At home, wrap in a damp paper towel and store in the refrigerator for up to 3 days. To cook, sauté it in a teaspoon or two of olive oil, or stir into soups a few minutes before the end of cooking.
Prep time: 10 minutes, plus marinating Cook time: 30 minutes
1/2 cup canola oil
1 lemon, juiced
1/2 Tbs basil
1/2 Tbs oregano
1/2 Tbs thyme
4 (3 oz) salmon fillets
In a small bowl, combine canola oil, lemon juice, basil, oregano, and thyme. Once mixed well, add oil mixture into a zip-top bag. Place fish in bag and marinate for one hour. Bake fish at 350°F for 30-45 minutes or until fish is flaky.
Nutritional Information: Calories per Serving: 421, Fat: 38g (Saturated Fat 4g), Cholesterol: 54 mg, Sodium: 52 mg, Carbohydrates: 1 g, Fiber: 1 g, Protein: 19 g
© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician
If you are unsure about when you should introduce solid foods to your baby, talk to your baby’s doctor before starting solid foods. When your baby is able to sit up and able to grab, this is an indication that they are ready for solid foods.
Some good foods to start your baby on are cereals, oatmeal, and vegetables. When starting a solid food, start only one food for a few days before switching to a different food. This way if your baby is having any problems with solid foods, you know exactly which food is causing the problems.
(Source: American Academy of Pediatrics)
Football season has officially arrived and if your family is like mine, we live and breath football, from early morning practices, to hometown games and Monday Night Football!
When watching the game on the big screen my boys want a real “man’s meal”. Their most requested “man’s meal” is Chili.
I use this simple recipe that scores me points every time!
USH’S Chili Magic Chili
1 lb lean ground beef or turkey
1 cup onion, chopped
1 (14.5 oz) can diced tomatoes
1 (15.5 ounces) can BUSH’S Chili Magic Chili Starter, any style
shredded cheddar cheese
Sauté the onion until softened. Add ground beef or turkey and brown. Add diced tomatoes and BUSH’S Chili Magic Chili Starter. Stir, cover and simmer gently for 15 minutes. Serve garnished with cheddar cheese and tortilla chips.
For more tailgating at home recipes such as twice-baked potatoes, jerk chicken, and bacon and cheddar biscuits, pick up the September issue of Celebrate Cooking Magazine or visit brookshires.com.
It’s that time again, that’s right it’s flu season. Be prepared to fight the flu bug before it bites you. Here are some helpful tips to help you fight the three letter word we all fear F.L.U.
Take time to get a flu vaccine.
• CDC recommends a yearly flu vaccine as the first and most important step in protecting against flu viruses. • While there are many different flu viruses, the flu vaccine protects against the three viruses that research suggests will be most common. • The 2010-2011 flu vaccine will protect against an influenza A H3N2 virus, an influenza B virus and the 2009 H1N1 virus that caused so much illness last season. • Everyone 6 months of age and older should get vaccinated against the flu as soon as the 2010-2011 season vaccine is available. • People at high risk of serious flu complications include young children, pregnant women, people with chronic health conditions like asthma, diabetes or heart and lung disease and people 65 years and older. • Vaccination of high risk persons is especially important to decrease their risk of severe flu illness. • Vaccination also is important for health care workers, and other people who live with or care for high risk people to keep from spreading flu to high risk people. • Children younger than 6 months are at high risk of serious flu illness, but are too young to be vaccinated. People who care for them should be vaccinated instead.
Take everyday preventive actions to stop the spread of germs.
• Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it. • Wash your hands often with soap and water. If soap and water are not available, use an alcohol-based hand rub.* • Avoid touching your eyes, nose and mouth. Germs spread this way. • Try to avoid close contact with sick people. • If you are sick with flu–like illness, CDC recommends that you stay home for at least 24 hours after your fever is gone except to get medical care or for other necessities. (Your fever should be gone without the use of a fever-reducing medicine.) • While sick, limit contact with others as much as possible to keep from infecting them.
Take flu antiviral drugs if your doctor prescribes them.
• If you get the flu, antiviral drugs can treat your illness. • Antiviral drugs are different from antibiotics. They are prescription medicines (pills, liquid or an inhaled powder) and are not available over-the-counter. • Antiviral drugs can make illness milder and shorten the time you are sick. They may also prevent serious flu complications. • It’s very important that antiviral drugs be used early (within the first 2 days of symptoms) to treat people who are very sick (such as those who are hospitalized) or people who are sick with flu symptoms and who are at increased risk of severe flu illness, such as pregnant women, young children, people 65 and older and people with certain chronic health conditions. • Flu-like symptoms include fever, cough, sore throat, runny or stuffy nose, body aches, headache, chills and fatigue. Some people may also have vomiting and diarrhea. People may be infected with the flu, and have respiratory symptoms without a fever.
Let us help you beat flu season, contact your local Brookshire’s Pharmacy for your vaccination services.
Have you tried a Fall Squash yet? Today is the first day of fall so pick up either a butternut squash, acorn squash, or spaghetti squash. My favorite is spaghetti squash.
To cook the squash, pre-heat your oven to 375°F, cut the squash in half, remove the seeds, place the squash in a baking dish with water, and bake for 1 hour. Rake the squash out of the skin with a fork and add a little butter and salt. It’s easy, delicious, and low in calories. One cup of cooked spaghetti squash has 42 calories, 10 grams of carbohydrates, 2 grams of fiber, and 1 gram of protein. Pick up any fall squash while they are on sale this week at Brookshire’s.
Prep Time: 40 minutes
Cook Time: 30 minutes
2 cups sugar
1 cup butter, softened
3 Tbs almond extract
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup 2% milk
3 cups powdered sugar
2 sticks butter
1/2 cup strawberry preserves
Toasted silver almonds, to garnish
Strawberry, to garnish
Preheat oven to 350° F. Spray 2, 9-inch pans with cooking spray. In a medium bowl, mix together sugar, butter, 2 tablespoons almond extract. Beat in eggs. In another medium bowl, combine flour, baking powder and salt. Slowly add flour mixture to egg mixture and then add milk. Mix well. Pour batter into prepared pan. Bake for 30 minutes or until a toothpick is inserted and comes out clean.
To make frosting combine powdered sugar, butter, strawberry preserves and 1 tablespoon almond extract. Once cake has cooled, place the frosting on the cake. Top cake with almonds and a strawberry.
Nutritional Information: Calories Per Serving: 425, Fat: 20 g (12 g Saturated Fat), Cholesterol: 87 mg, Sodium: 183 mg, Carbohydrates: 59 g, Fiber: 1 g, Protein: 4 g
© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number
September 27 is National Family Day, an event launched in 2001 to encourage families to eat dinner together. Spending quality time together around the table is important to your children’s futures; research shows that children who regularly eat dinner with their families are less likely to smoke, drink or use drugs.
And what better way to encourage family meal time than getting the kids to help cook? Most kids love to help in the kitchen, says Judie Byrd, founder of the Culinary School of Fort Worth, (judiebyrd.com). And when dinner is something they’ve helped make, most kids are more willing to try new foods and linger at the table, she says. Children of almost any age can help, as long as you follow these ground rules:
Make sure there is always adult supervision.
Stay relaxed; even the messiest kitchen mess can always get cleaned up. And start with age-appropriate tasks like these:
Kids 5 and under can:
• Crack eggs
• Use their (well-washed) hands to mix green salads, fruit bowls, even dough.
• Help make veggie or fruit kabobs: Kids this age love practicing patterns, and will enjoy putting strawberries, grapes and melons in sequence.
• Use a sturdy plastic knife to slice soft fruits, such as strawberries and melons.
• Make their own trail mix by picking handfuls from bowls of ingredients (nuts, dried fruit, chocolate chips, pretzels), then toss using their hands.
Kids 6-8 can:
• Stir using a spoon or whisk.
• Use measuring spoons to measure and add liquid ingredients.
• Use measuring cups to measure and add dry ingredients.
• Fill celery with peanut butter, using a plastic knife.
• Make a bread bowl for soup or salad: After an adult cuts off the top of a round loaf of bread, kids can use their hands to dig out the dough and create the bowl shape.
• Toss a salad.
Kids 9-11 can:
• Use a pastry bag to decorate a cake; tie the top with a twist tie to keep the frosting from coming out of both ends and control the mess.
• Grate cheese.
• Use a broiler.
• Mix and pour pancake batter and flip pancakes on the griddle. (Electric griddles are safer for this age than the stovetop.)
• Follow simple recipes.
• Use a paring knife to cut veggies and fruits.
Kids and teens 12 and up can:
• Use a chef knife (after mastering use of a paring knife).
• Choose recipes from cookbooks.
• Follow more complicated recipes, including those for casseroles, cookies and soups.
• Use the stove and oven with minimal supervision.
• Learn and master the sequence of making an entire meal (i.e., what needs to go on the stove in what order, to get the meal to the table in time).
• Use most kitchen appliances, such as blenders and mixers.
Each Monday we feature a new or interesting product.
Tips on maintaining a healthy lifestyle, every Tuesday.
On Wednesdays, get a tip or idea on using an item in the circular.
Ideas for the whole family come to you every Thursday.
Stop fighting the crowds, save money and dine in, every Friday.