The trend of eating fast food in an expensive restaurant is on the rise. Whilst adults are fully aware of the risk factors involved with eating fast food, teens, on the other hand, are unaware and untroubled of the harmful effects of fast food. Teens today like to spend a good time in a pizza joint or a coffee shop with their friends eating a delicious pizza with soda or multiple cups of coffee. Having a nice cheesy pizza once in a while is OK, but having a pizza every single evening is definitely going to do a significant damage to their bodies.
Carefree, passionate and risky are some of the words that describe teens of today. They are too short-sighted to see the future, but that’s where parents must intervene and tell their children about what’s right and what’s wrong. The fast food is definitely scrumptious and can bring water to the mouth, but those will also clog their arteries, turning them obese and eventually putting their life in mortal danger.
For all teens, it is extremely important that you put all your bad eating behind and start eating something healthy, something that will give you a sufficient amount of nutrition to get going for a long period of time without suffering from severe diseases. Stop going to those pizza joints and cafés because those are not providing you with any health benefit.
As a teen, you need a daily supply of healthy fats, protein and complex carbohydrates to get going in a nice way every day.
Here are some ideas for quick and easy meals that are also healthy for you:
Options for Breakfast
1. Soy shake combined with your favorite flavor with ½ banana, a couple of ice cubes. You can add a scoop of whey protein or soy protein as well.
2. Whole grain toast with peanut butter is also a good choice. Or, you can have scrambled eggs or hard boiled eggs with a whole grain toast. You can have a glass of orange juice as well.
3. You can have oatmeal with raisins and chopped nuts, strawberries or a sliced banana. You can add a spoon of peanut butter to the oatmeal for some extra protein.
Options for Lunch
1. For lunch, you can have egg salad sandwich made from whole wheat bread with tomato and lettuce.
2. Tuna salad sandwich made with whole grain bread.
3. Vegetarian chili with tortilla chips. You need to finely chop vegetables using something like the Chicago cutlery knife.
4. Vegetable salad with assorted vegetables and kidney beans or chickpeas.
5. A veg burger with all your favorite toppings, but don’t add the bad ones.
6. Vegetable soup, lentil soup or black bean soup.
Options for Dinner
1. Caesar salad with grilled chicken or shrimp.
2. Pasta with tomato sauce, pesto sauce or with the vegetables of your choice.
3. Ravioli with meatballs and sauce.
4. Stir fry vegetables with tofu, chicken or shrimp.
5. Baked potato with chili topping or vegetable topping.
6. Chicken fajitas with salsa and guacamole.
As a teen, you need to understand that the choices are unlimited with regard to breakfast, lunch, and dinner. It is up to you to make the right selection because your decision can make you healthy or sick. Try to eat foods that don’t come pre-packaged or prepared. Buy fresh ingredients from the grocery store and prepare food at your home. Try to limit your visits to the pizza joints and Starbucks up to 2-3 times a month in order to prolong your life.
Author Bio: Monica Henin, the author of this blog post is a famous blogger and a food expert. She possesses a vast knowledge about healthy recipes and food tips, which she shares with her readers. Check out more of her work at Addonkitchen.com, a website that has everything related to food and kitchen…
Many people are familiar with Olga Noskova’s work by now. She is the pastry artist whose incredible mirror glaze cakes took the internet by storm starting earlier this year.
Her creations, which seem other-worldy and impossible to create without the use of CGI, have garnered her worldwide fame and an ever increasing fan base — especially on Instagram where she has over 600,000 followers on her @olganoskovaa account.
Teens Wanna Know got the chance to know her better via an email interview. Here is Olga in her own words! (with a few grammar tweaks as English is not her native tongue)
1. Hi Olga, nice to e-meet you! Before we get started talking about cakes, please tell us a little bit about yourself!
Hey! My name is Olga Noskova. I’m a famous cake-blogger and pastry artist. I’m from Russia and live in the beautiful city of Ufa. I have a wonderful little son.
Do you know the English saying: “Water dripping day by day wears the hardest rock away?” Every day I tried to create something beautiful and lovely. And thanks to my unbelievable mirror and delicious cakes my popularity started to grow. The stars smiled at me. In my case, the first star who rated my talent is Britney Spears 🙂
The British Independent wrote my cake is “absolutely impeccable.” BuzzFeed called my work “absolutely flawless” and wrote that they are “too good to be eaten.”
One day I woke up famous in the world. My Instagram increased to 613K followers. I could not believe what had happened to me! Their comments, admiration, love – that’s what makes me understand that this is not a hobby and not a job. This is my life!
My business for me – it’s pure “art”. I am a pastry chef – an artist. I paint my works in the soul, and reproduce them in reality. I do not do the work [only] for sale. And I strive to make each of my next cake better than the previous. I guess what my subscribers want, feel them and create for them. It is an energy-intensive way. But this is my way. My opinion. My art.
2. How did you get started as a dessert maker?
I was an economist but I wanted to find [something] that would bring me pleasure every day. And I decided to learn to cook French Macaroon cookies, and this process took an eternity.
I can’t [pick] one favorite cake. Each cake is unique and has a special meaning for me. In each I put my love, tenderness, emotions and a part of myself. No cake is like the previous one: even if you use the same “paint,” you’ll still get a different cake. It’s like art, I do not copy, I create each time.
Now I’m keen on the creation of special cake for my lovely city. On October 11 in my homeland is a celebrated holiday – Republic Day. Therefore, I wanted to create something special, a “Bashcake”, into which i put all the love for my homeland. The cake combines three colors [representing the] tricolor flag of the Republic of Bashkortostan, as a symbol of freedom, openness and virtue. And, of course, the main symbol of the republic – Salavat Yulaev (for local citizens this hero means the same as William Wallace from the movie “Braveheart” for Scots).
I made it and listened to Bashkir national music: the combination of exciting kurai [Bashkortostan national flower] and a unique kobyz [Kazahk national instrument].
This cake is my Bashkortostan. I am very proud of my republic and want to tell the world about my wonderful Bashkortostan.
4. What is your favorite non-dessert dish to cook and eat?
I like fish so much and different seafood. Often I cook salmon steaks. Sometimes I love to pamper my family with Bashkir’s national food: dumplings, balish.
5. Who taught you how to make those amazing glazed cakes…was that your invention or did you have a mentor?
I started to learn from a variety of incredibly talented chefs, like a sponge; absorbing all their knowledge and experience.
But it wasn’t enough. I realized that to become a master I needed at some point to dare and make something of myself. I decided to do better than my predecessors. Began to create, to experiment.
6. How do you feel about other bakers who are copying your mirror glaze technique and putting similar pictures on Instagram?
I don’t pay attention to it. I have my own style, my secret mirror glaze. Making a copy is difficult even for me. Every cake is unique and unrepeatable. I don’t stop; I’m always looking for something new and perfect.
7. What advice would you give a teen who wants to start becoming a dessert maker like you?
Try, take risks, make mistakes and try again. Never give up and believe in your dreams!
And maybe start with something like this : ) – TWK Admin
8. What is the hardest part about the baking business?
The hardest part is: don’t eat all the cakes alone, and maintain a great figure 🙂
9. What is the biggest challenge you have had to overcome in your career, and how did you do it?
I do not like the word “problem”. All that occurs during the creation of cakes – is an experiment: with color, shape, decoration. It can be successful or not, but in any case it will benefit, it will be a lesson.
I try till I reach perfection. I am a perfectionist in everything. I am very demanding on myself and my creations
10. How can someone in the Unites States order one of your cakes?
Unfortunately, for now it is impossible but I’m looking for partners in the US. In the near future I will open my brand boutique in the largest mall in Dubai. If you will come to Dubai, come to my boutique and try any cake!
11. Tell me something people would be surprised to know about you?
I believe in the power of the Universe. If you want something very much, you should ask the Universe, and the Universe will send it to you.
12. If you could travel back in time and give ONE piece of advice to yourself as a teenager, what would it be?
Don’t worry, you can do it!
13. What are you working on next?
I want cakes to not only be beautiful and delicious, but on par with the artists or musicians who are doing what they want — for people to admire cake as a work of art.
My dream is to hold an exhibition in conjunction with other works of modern art, such as the Piccadilly Circus in London, where I will present my best works, the most perfect of all. A place where people from all over the world can come see them.
For me it is important to not only take energy from the universe, I want to give it away, and I do it through my cakes. I want to share this with the entire world.
14. Could you please send us a selfie? It can be you with one of your cakes, or you just relaxing…whatever!
We look forward to seeing what amazing desserts Olga comes up with next. Make sure you follow her on Instagram at @olganoskovaa!
Now that school is officially back in session… Students are once again faced with confusing chemistry text books, intimidatingly gargantuan novels that have to be read in three days and math equations that make their heads spin. The stress that comes with a new year of trying to earn good grades typically results in students self-medicating with food, and not the type of food this year’s nutrition class tells them to eat.
Foods filled with trans fatty acids and copious amounts of sugar (i.e. cookies, snack cakes, chips, etc) are typically the nibbles students turn to so as to calm their moods for those two to five minutes it takes to eat them. I mean, STRESSED is DESSERTS backward, so people assume that sweets are the cure-all.
Unfortunately, that is not the case at all. In fact, eating unhealthfully will actually cause more stress as these nutritionally void foods cause blood sugar levels to rise very quickly, but then crash just as fast, leaving you lethargic and even more anxious.
After reading all of this, you might be left feeling anxious about being told not to go hang out with Ben & Jerry’s later this evening. However, before you click out of your browser and… MAYBE… Hit the books to get a head start on some homework, here is a recipe that will soothe your stress yet also soothe your need for a sweet treat (without the sugar, trans fat and other filler ingredients that do nothing for your health or anxiety) when you just NEED IT, perhaps after trying to solve what Y equals in your Algebra book!
WHAT are you waiting for? Get your ice cream maker…
Freeze ice cream maker bowl for roughly 18 to 24 hours prior to making this recipe.
When ready… Turn on ice cream maker (after putting the mixer and cover on top… And start pouring in the ingredients. Coconut milk first, then sweetener, followed by protein powder, dark chocolate, stevia and food coloring.
Grab a spoon and help the ingredients churn together by getting your utensil in there and help with the mixing process.
Add the water and continue to help machine stir.
Let the machine churn the combination for roughly 20 – 25 minutes.
Based in Los Angeles, GiGi Dubois is a healthy living nutrition expert and blogger/YouTuber enthusiast. Her fun, laid back, comedic style and relatable approach has helped her gain thousands of followers. Her blog/vlog GiGiEatsCelebrities serves as both an educational tool and entertainment for those wanting to lead a healthy lifestyle. She is frequently called upon for her advice and opinions by nutrition and celebrity-related media outlets. She has a bachelor’s degree in broadcast journalism from the University of Colorado and a master’s degree in nutrition communications from Tufts University.
Lilly and Audrey Andrews started watching the Food Network at three because most of the cartoons on TV were frankly too frightening. They saw eggplants being featured and their curiosity grew. They went with their mom to the market, brought some eggplant home and learned to sauté that very night. One day their mom overheard the girls arguing about whether a parfait was flavored with lemon extract or orange zest. It was becoming clear this was going to be more than an after school activity but a true passion. They may be twins but each has their own personality and food palette. Audrey likes her eggs scrambled, Lilly likes them fried. Ask them about making peanut butter and jelly and you’re in for a surprise. No PB&J for them! They like fig preserves and goat cheese on soft bread with a little lemon zest. There weren’t any cooking classes for kids their age but growing up in Sonoma, CA, they’ve had no shortage of fine chefs to observe and to observe them, making sure they properly handle knives and utensils.”
The Twin Chefs have made many national TV appearances including Good Morning America, Entertainment Tonight, Access Hollywood Live and Ellen. The twins also recently finished a national campaign as the “spokes-twins” for Cuties, those delicious tiny tangerines that are easy to peel. AND, they have cooked with some of the top chefs including Wolfgang Puck.
Today the girls want to eat the same food their parents eat. Their motto is, “kid friendly food with grown up style.” Their recipes are ones that kids, teens AND adults all love.
Lilly and Audrey came up with FIVE EXCLUSIVE recipes just for Teens Wanna Know’s readers. These snacks are all wholesome and super easy to prepare by any teen. Of course, check with a parent or guardian first if you don’t have a lot of experience in the kitchen. After the recipes, keep reading for an interview with the girls!
Cherry Chocolate Crunch Mix
Serves 4
1/8 tsp allspice
1/8 tsp ground clove
1/8 tsp nutmeg
¼ tsp cinnamon
¼ tsp salt
¼ tsp sugar
2 cups multigrain cereal squares
1 cup pecans, rough chopped
Vegetable oil spray
½ cup semi-sweet chocolate chips
½ cup dried cherries
Preheat oven to 350 degrees. Cover a baking sheet with parchment paper for easier cleanup. Spread the cereal and pecans onto the parchment paper, set aside. In a small bowl mix together, allspice, ground clove, nutmeg, cinnamon, salt, and sugar. Lightly spray the cereal and pecans with vegetable oil spray, sprinkle the spice mixture over the cereal and pecans and stir to distribute evenly, place in the oven for 6 minutes. Remove from the oven and when completely cooled mix with the chocolate chips and dried cherries in a bowl and serve. Store in an airtight container in the refrigerator for up to 1 week.
Plum and Goat Cheese Pita Pizza
Serves 2
Fresh and easy, this pita pizza will tide you over until dinner.
2 Whole Wheat Pitas
1 small plum
¼ cup goat cheese
2 tsp olive oil
1 cup fresh baby arugula
Salt and pepper to taste
Preheat oven to 350 degrees. Place Pitas on a small baking sheet, and brush one side of both with one teaspoon olive oil. Place thin slices of plum in a circular pattern around pitas. Divide the goat cheese in half and crumble on top of each pita. Pinch of fresh ground black pepper over each pita. Bake for 10 minutes. While the pizzas are baking, toss the arugula with remaining 1 teaspoon olive oil and salt and pepper to taste. When pizzas are done, place on a cutting board and divide the fresh arugula onto the middle of each pizza slice and serve.
Pumpkin Maple Frappe
Serves 1
The Pumpkin Maple Frappe is delicious and perfect for fall. Not to mention super easy to blend up after school! It tastes creamy and sweet, but is surprisingly healthy.
½ cup 100% Pure Canned Pumpkin
1 Cup Unsweetened Almond Milk
3 Tablespoons Pure Maple Syrup
1 teaspoon Pumpkin Pie Spice
1 Cup Ice
Place all ingredients into a blender and blend on high until smooth, about 1 minute. Pour into a glass, sprinkle with a pinch of pumpkin pie spice and serve.
Sesame Peanut Dip with Fresh Veggies
Serving Size 2 tablespoons each, Serves 4
¼ cup creamy peanut butter
¼ cup unsweetened almond milk
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
2 teaspoons lime juice
¼ teaspoon red pepper flakes (optional)
½ teaspoon toasted sesame seeds (optional)
1 large red, yellow or orange sweet pepper, stemmed, seeded and cut into ¼ inch strips
2 carrots, peeled and cut into ¼ inch pieces
Rinse and cut vegetables, set aside. In a small bowl stir together the peanut butter and almond milk until combined. Next add the sesame oil, soy sauce and lime juice, stir until combined. Stir in red pepper flakes, sprinkle the top with the toasted sesame seeds and serve with fresh cut vegetables.
Twin Chefs Udon Noodle Bowl
Serves 2
As fall quickly approaches, enjoy this quick and easy noodle bowl after school! We chose to use Udon noodles because they have a great texture, not to mention they are already cooked so they are quick to prepare. You can find them in the produce department in the refrigerated section of the market. Enjoy! –Audrey and Lilly
7.27 oz. Package cooked Udon Noodles
1 ¼ cup chicken broth
¼ cup shredded carrot
¼ cup shredded zucchini
1 green onion
Pinch of red pepper flakes
¼ tsp salt, or to taste
¼ tsp pepper
Using the large side of a cheese grater, grate the carrot and zucchini and chop the onions, set aside. In a medium sized microwave safe bowl add the Udon noodles, chicken broth, onions, carrot, zucchini, salt, pepper, and red pepper flakes. (Noodles will separate as they cook.) Microwave on high for three and a half minutes. Carefully remove the bowl from the microwave, stir and let cool for 5 minutes. Divide into two bowls and serve. This is great to take in a wide mouth thermos to school.
And now, here’s the interview!
Nice to e-meet you! First of all, thank you for providing the five recipes. Which of the five is each of your personal favorite and why?
Lilly: My favorite is probably the peanut sauce. It’s very simple, and tastes amazing with most vegetables. It’s an easy dip to spruce up a snack.
Audrey: I personally love the noodle bowl! Especially as the weather is cooling, it can also double as dinner. I like to add a few extra red pepper flakes to mine!
You were inspired to cook when you watched the Food Network at age 3 because cartoons were too scary. Which is your all- time favorite Food Network show or chef and why?
Lilly: Audrey and I liked to watch any Food Network shows that were on, but one favorite of mine was Ina Garten.
Audrey: Alton Brown was always one of my favorites. I loved the science aspects of his shows.
And which cartoon do you remember was particularly terrible/scary?
Lilly: For some reason, the Flintstones made me really uncomfortable. The characters were so loud!
Audrey: I agree. Although none are coming to mind at the moment, all of the flashing and loud bangs freaked us out!
Which dish have you tried to make and failed at? What happened?
Lilly: I remember trying to make caramel, and it got so burnt that the wooden spoon couldn’t be taken out of the mixture! I didn’t know how to clean it and I was scared that my parents would get mad because I ruined the pan.
Audrey: One fall when we were pretty young we wanted to create a pumpkin bar recipe, we gave up after about the tenth time it didn’t turn out. We should really try again!
What is each of yours personal favorite thing to cook?
Lilly: Our favorite thing to make changes with the season, but right now mine is definitely any kind of soup or stew.
Audrey: I love to cook and experiment making different kinds of Thai food.
When you go out, what food do you like to eat made by others (like a restaurant)?
Lilly: At restaurants I generally like to try a new item or ask for what the chef recommends. It’s always fun to change things up!
Audrey: A food that never gets old for me is sushi. It’s prepared a little differently at every place you go to, so it’s always a new experience.
We asked for a selfie from these talented teens!
How do you come up with new dishes?
Lilly & Audrey: Inspiration for new recipes can come from anywhere, a change in season, a new cookbook, or a food from a restaurant can spark our interest. There are many different ways we come up with new dishes but mostly we just brainstorm an idea and try it!
How do you feel about GMOs?
Lilly & Audrey: Genetically modified foods are generally safe for consumption, but can interrupt the flavor and quality of produce. For example, many tomatoes have been modified to have thinner skin and be juicier. But with this the flavor is very watered down compared to an heirloom tomato. We think natural fruits and vegetables are naturally delicious.
What is your guilty food pleasure?
Lilly: My guilty food pleasure has to be pasta with cream sauce. It’s not very healthy, but is a warm and comforting dinner.
Audrey: Mine has to be when my dad makes a batch of our family blond brownies. Definitely a treat during the holidays but I love them all year long.
Tell me something people would be surprised to know about you?
Lilly & Audrey: People would be surprised to know that music is another one of our passions. We love many artists and bands and love sharing this passion with our friends.
What is coming up next for you?
Lilly: Fall/Winter is very busy but we still find time to work on all of our Twin Chefs adventures and never stop learning new cooking techniques! Outside of the chef-realm, we are focusing on school and hanging out with friends.
Audrey: I can’t wait to start working with fall squash again! It’s one of my favorite types of seasonal vegetables, but this year, I plan on making something really outside of the box.
Lilly: Cooking is really fun and a great skill to have, you don’t have to depend on someone else to serve you up delicious food! It’s also very social, friends will love coming over to cook, eat, and hang out.
Audrey: Our cookbook “We Heart Cooking” has great recipes to get teens cooking healthy delicious food that everyone will love.
Let’s face it. A lot of the food which is mass-produced by large conglomerates is simply not good for you and only intended to addict your taste buds while enriching owners. Just walk down the center aisles of any supermarket and you will see tons of artificial colors, synthetic preservatives, massive amounts of refined sugar and cheap, low-quality fats in those brightly colored packages. Profit, rather than the well-being of their customers, is obviously the priority for many firms.
Fortunately, consumers are starting to catch on and make better choices when shopping. And some smart manufacturers are taking advantage of this and making foods without all the nasty stuff inside that still taste great.
The Perfect Bar is a product which fits the “healthy while still being tasty” bill perfectly.
First a little background. Perfect Bar was created by a health and fitness pioneer named Dr. Bud Keith, who was a friend and associate of original fitness guru Jack LaLanne. He took organic peanut butter and blended it with other wholesome ingredients, including honey, veggies and fruit, and announced, “It’s Perfect!” In 2005, his eldest children took his recipes and launched the Perfect Foods Bar, now simplified to just Perfect Bar.
From the company: “Perfect Bars are gluten free, high in protein, packed with vitamins, contain 20+ organic superfoods and boast an ingredient label that is easy to pronounce and understand. Plus, they are sweetened with honey and contain NO refined sugars, artificial ingredients or preservatives—ever.”
We were recently sent a sample pack to taste the different varieties, which are Peanut Butter, Almond Butter, Cranberry Crunch Lite, Carob Chip, Fruit and Nut, Vegan Almond Coconut and Almond Acai Lite. The bars are substantial and dense, and none of us at TWK studios were able to finish an entire one at once without sharing. All of them were fantastic, with our preference leaning towards the more exotic bars such as the Cranberry and Acai ones. The bars also come in mini sizes, and these are definitely easier to consume in one sitting.
Inside each variety are things most teens know are good for them but rarely like to eat, such as kale, flax seed, rose hips, papaya, dried tomato, and even spinach. The amazing thing is that you cannot taste them…the bars are delicious and sweet. They are not diet food, but will leave you feeling full for a while, while satisfying your sweet tooth.
One caveat: the bars are made of real food and have no toxic preservatives, so they do best under refrigeration. You can have them at room temperature for about two weeks, but any longer and the natural oils will begin to separate. That’s a minor inconvenience for such a fresh, power-packed product!
To sum up: we highly recommend these bars to teens everywhere. Ditch the Snickers and get some of these instead…your body will thank you for it.
A lot of teens struggle with what to get their moms on Mother’s Day. While she always appreciates the hand-made cards and extra hugs, why not surprise her with a tasty treat?
To help you out, the stars of the upcoming movie “Moms’ Night Out,” in collaboration with eMeals, have provided some easy-to-make, delicious recipes that even teens can try. If you are not an experienced cook, might want to have Dad or another adult help you out.
Here they are:
Actor – Trace Adkins
Bones’ Bacon-Cornmeal Pancakes
Treat Mom to these Natural & Organic big pancakes with bacon in them. Bones approves of the popular maple and bacon flavor pairing.
4 slices bacon
2 cups self-rising cornmeal mix
1/4 cup flour
1/4 cup sugar
1 1/3 cups buttermilk
2 large eggs
5 tablespoons vegetable oil, divided
Pure maple syrup
Cook bacon in a skillet until crisp, and crumble.
Combine cornmeal mix, flour, sugar, and crumbled bacon in a medium bowl.
Whisk together buttermilk, eggs, and 4 tablespoons oil in another bowl.
Add to cornmeal mixture, stirring until blended.
Brush a large nonstick skillet with 1 tablespoon oil; heat over medium heat.
Pour about 1/2 cup batter onto hot skillet for each pancake.
Cook until tops are covered with bubbles.
Turn and cook other side until golden brown.
Serve with syrup.
Actress – Sarah Drew
Ally’s Berry-Almond Breakfast Quinoa
Allyson loves this Clean Eating quinoa recipe to start off the day. Surprise mom with this healthy fare, and let the kids help slice the strawberries.
Combine milk, cinnamon and vanilla in a small saucepan; cook over medium-low heat 5 minutes or until warm.
Divide quinoa evenly among 4 breakfast bowls; pour warm flavored milk over quinoa.
Top with strawberries and almonds.
Drizzle with honey.
Sunrise Smoothies
Mother’s Day means it’s strawberry season, too. Pair this smoothie with Ally’s Breakfast Quinoa.
16 oz package frozen pineapple chunks
1 cup sliced fresh strawberries
Grated rind and juice of 1 orange
2 cups low-fat vanilla yogurt
1 cup crushed or cubed ice
Combine pineapple chunks, strawberries, orange rind, orange juice, yogurt and ice in a blender.
Cover and pulse until blended, scraping down sides as needed.
Actor – Sean Astin
Sean’s Shrimp and Grits
Here’s the ultimate comfort food, equally as good for a special occasion brunch as for dinner.
1 cup quick-cooking grits
1 cup freshly grated Parmesan cheese
3 tablespoons butter, divided
1/2 teaspoon garlic salt
4 slices bacon
1 small green bell pepper, finely chopped
2 green onions, chopped
1 tablespoon minced garlic
1 tablespoon Creole seasoning
1/2 cup white wine (or sub chicken broth)
1 lb large shrimp, peeled and deveined
1 tablespoon fresh lemon juice
Cook grits according to package directions. Stir in Parmesan cheese, 2 tablespoons butter and garlic salt.
Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Remove bacon, reserving drippings in skillet. Crumble and set aside.
Add remaining 1 tablespoon butter to skillet over medium heat. Add bell pepper, green onion, garlic and Creole seasoning; cook 2 minutes. Add wine; cook 2 minutes or until wine evaporates. Increase heat to medium-high. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Stir in lemon juice.
Serve shrimp over grits; top each serving with crumbled bacon.
Actress – Patricia Heaton
Sondra’s Favorite Cream Cheese-Stuffed French Toast
This is a messy but awesome Healthy Breakfast splurge for Mom. Change directions and make it indulgent by using thick slices of French bread and add whipped cream.
French Toast:
1/2 cup cream cheese spread, softened
1 tablespoon grated orange rind
8 slices whole grain bread
1/2 cup low-fat milk
1/2 teaspoon sugar
1/2 teaspoon vanilla extract
2 large eggs
Tropical Compote:
1 1/2 cups frozen pineapple chunks, thawed
Juice of 1 orange
2 tablespoons brown sugar
1/2 cup sweetened flaked coconut, toasted
Stir together cream cheese and orange rind until well blended.
Spread mixture evenly over 4 slices bread.
Top with remaining 4 slices bread, pressing gently around the edges to seal.
Heat a large griddle or large nonstick skillet coated with cooking spray over medium-high heat.
Whisk together milk, sugar, vanilla and eggs in a shallow dish until well blended.
Dip 2 sandwiches in egg mixture, soaking 30 seconds on each side.
Add sandwiches to skillet; cook 2 minutes on each side or until lightly browned.
Repeat procedure with remaining 2 sandwiches.
Combine pineapple chunks, orange juice and brown sugar in a small saucepan. Bring to a boil; reduce heat and simmer 10 minutes or until syrupy. Stir in coconut.
Serve Tropical Compote over French toast.
In addition to making some tasty food, make sure to check out the upcoming family comedy “Moms’ Night Out” coming out May 9th! Here is the trailer:
And one last thing: to help make the best recopes you can, get some quality kitchen equipment, such as mixing bowls. Read the full info here.
Author Bio: Monica Henin, the author of this blog post is a famous blogger and a food expert. She possesses a vast knowledge about healthy recipes and food tips, which she shares with her readers. Check out more of her work at Addonkitchen.com, a website that has everything related to food and kitchen…
Protein Powder, Vanilla
/Erythritol
bowl for roughly 18 to 24 hours prior to making this recipe.
And which cartoon do you remember was particularly terrible/scary?
Actor – Trace Adkins
