Tuesday, November 27, 2012

Fruit Salad

2 Apples (peeled and chopped) 
2 Bananas (chopped) 
1 can Mandarin Oranges (drained) 
1 bunch of seedless grapes 
1 8 oz. Fat-free Cool Whip 
1/2 cup chopped Walnuts 
1/2 cup fat-free sour cream 
1/2 cup Miniature Marshmallows

Mix all ingredients, if too wet add extra marsh mellows until it holds it's shape (firm). No cooking time necessary.

Number of Servings: 6

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 12.3
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 3.2 g
Dietary Fiber: 0.6 g
Protein: 0.0 g

Recipe Calculator

Rhonda Tompkins has found an online tool for caculating the nutritional values of a recipe.

Check it out here.

Tuesday, November 20, 2012

Hashbrown Casserole

2      lb pkg frozen hashbrowns              1 stick butter

1 t salt                                               1 can cream of chicken soup

1 c chopped onions                              1 pt sour cream

8 oz grated cheddar                           2 c cornflakes


Preheat oven to 350°.   Mix ingredients together and put in greased 9 X 13 pan.  Bake for 1 hour.


Yield: 12 servings                               Prep time: 20 minutes + baking time

Thursday, November 15, 2012

Creamy Cauliflower and Potatoes from Healthy Kids, Smart Kids

2 medium potatoes, peeled and diced
1 t sea salt
2 c cauliflower florets
2 c water for cooking vegetables
1/2 t black pepper
1/4 soy milk
Place the diced potatoes and cauliflower in the colander, rinse under cold running water, and then allow to drain.  Place the vegetables in a medium, heavy saucepan, cover with water and bring to a boil over medium heat. Cook for 20 minutes or until fork tender.  Remove from heat, drain and place in a medium mixing bowl.  Add salt, pepper, and soy milk.  Mix well and serve hot.

Article Review of NHF Calls for Ban on Irish Food & Drink Made with Floride

This article appeared in Health Freedom News, Fall 2012
by Dr. Howard Davis

For years we have thought fluoride good for the teeth and it's been found in toothpaste, mouthwash and numerous other dental products.  Most cities in the US also add fluoride to the water supply.  Ireland too has added it to their water supply against the will of it's own people.  Is fluoride safe? 

There is actually no study proving that is it safe.  Why?  Drugs require testing but for years, fluoride was thought of as a cosmetic and no testing was needed.  Now the European Union (EU) has declared it a medicine.  The Court said, "Legally, any company making a consumable product using fluoridated water in its preparation or as an ingredient cannot now export to any other state in the EU, even if their  product is permitted in their home state."

Fluoride toxicity has been linked to cancer, osteoporosis, arthritis, irritable bowel syndrome, neurological problems and lower IQs in children.  The National Health Federation (NHF) believes it's time to stop this practice of adding fluoride to anything before testing its safety. 

This ruling could have far reaching effects for Ireland. Ireland will not be able to sell cheese, milk, beer soft drinks, cakes and anything that uses their water supply in the making of a consumable product to other countries in Europe. 

I believe in the US, fluoride is still considered a cosmetic and doesn't require testing for toxicity.

Tuesday, November 13, 2012

Holiday Smootie

2 scoops of Vanilla Cinch shake mix
¼ c nonfat milk
¼ c eggnog
¼ t rum flavored extract
Dash nutmeg
Dash cinnamon
4-6 ice cubes. 
Combine in blender until frothy.  Sprinkle with nutmeg.  Calories 305 protein 24 g

Pecan Sandies from Healthy Kids, Smart Kids

1 1/2 c white flour
1 t baking soda
1/4 t salt
3/4 c soy margarine
1 c organic sugar
1 egg, preferably organic
1 t vanilla extract
3/4 c finely chopped pecans

Preheat oven to 375 degrees.  Combine dry ingredients in bowl and set aside.  In a medium bowl, cream margarine and sugar using an electric mixer on medium speed. Add egg and vanilla and continue to mix.  Gradually beat in flour mixture.  Stir in nuts with a wooden spoon. Lightly coat the inside of a small ice cream scoop with cooking spray, and use the scoop to drop dough on an ungreased baking sheet.  Leave 2 inches between scoops of dough.  Bake 12 to 15 minutes or until lightly browned.  Allow to cool on rack for several minutes before removing from baking sheep. 
Yield: 24 cookies