New Product: Portable Wine Glass

The wine glass is double-walled and made from BPA-free plastic. The manufacturer claims it can keep the wine at optimum drinking temperature longer than a standard wine glass.

It has a removable sliding lid so the wine won’t spill while being carried around.

What’s for Lunch?

Home-cooked Asian Lunch

The Menu

Green Curry Chicken with Rice

Tomato, Cucumber and Cabbage Salad

Tips for Eating Healthy

If a commitment to healthy eating seems too tough to swallow, then start with a taste test. Begin to try some new habits that just may stick.

Little by little, you’ll start to see a difference in how you feel and look.

“Adopting healthy behaviors — whether it’s increasing physical activity or eating healthier —happens one day at a time,” said Rachel K. Johnson, Ph.D., MPH, RD, chair of the American Heart Association’s nutrition committee and professor of nutrition and medicine at the University of Vermont in Burlington. “If you devote one day to healthy eating, you will know you can do it again and learn to enjoy it!”

And those small steps can lead to bigger payoffs.

“We know from research that being exposed to healthy food means you will develop a preference for that food over time. For example, once you become accustomed to eating lower-sodium foods, you will find that foods you used to eat taste very salty,” Johnson said. “By adopting a healthier diet you will not only add years to your life but you’ll improve the quality of the years you have.”

If you struggle with your weight, try to pick up the pace on the produce.

“Achieving a healthy weight is essential to living well,” Johnson said. “Adding fiber-rich, low-calorie foods like fruits, vegetables and whole grains will help you feel satisfied on fewer calories.”

Here are some tips to try this month, and any other time of the year:

  • Slow down on the sodium: Did you know Americans eat more than double the daily amount of sodium recommended by the American Heart Association? Too much sodium increases your risk of heart disease, stroke and other health problems, but this excess isn’t just from salting your food. Americans get most of their sodium — 77 percent! — from processed foods. If you choose these foods, compare the labels and look for lower-sodium versions.
  • Pile on the fruits and vegetables: Choose all kinds of fruits and vegetables — fresh, frozen, canned, juiced and dried. All fruits and vegetables contain vitamins, minerals and other nutrients. Load your shopping basket with fruits and vegetables of many different colors. Then try the “slender sauté” using a small amount of liquid to cook vegetables. Need a quick, healthy weeknight dinner? Try a salad. The American Heart Association has tasty recipes packed with everything from tofu to broccoli to bacon to mushrooms and much more.
  • Get the skinny on fats: Learn how to substitute good fats (mono and polyunsaturated fats) for bad fats (saturated and trans fats). For example, try canola oil or olive oil instead of butter. Choose lean meats, poultry without skin and fish instead of fattier cuts of meats. Enjoy heart-healthy fats in moderation and remember this tip: 1 teaspoon equals 1 serving.
  • Save your waistline and your wallet by cooking at home: Cooking at home is not only a great way to make sure the ingredients that go into your recipes are healthy, but it gives you control over your portion sizes too. (Not to mention your budget.) Try using a smaller salad-size plate for your main meal instead of a big dinner plate.

Source: American Heart Association


Getting Healthy at American Heart Association …..

A Cool Dessert with Banana and Sorbet


Banana Compote

1/4 cup (50 mL) butter
1/3 cup (75 mL) sugar
2 large firm bananas, peeled and sliced
3 tbsp (50 mL) raisins, soaked in hot water
1 tbsp (15 mL) banana liqueur
juice of 1 lemon
ground cinnamon for sprinkling

Tulipe Cup

2 tbsp (25 mL) butter, softened
2 tbsp (25 mL) sugar
pinch of salt
2 drops vanilla
1 egg white
2 tbsp (50 mL) + 1 tsp (5 mL) all-purpose flour
pinch of cornstarch

Rosemary Honey Sorbet

1 cup (250 mL) honey
3 cups (750 mL) water
3 sprigs fresh rosemary
juice of 1 lemon


To prepare sorbet:

  1. In medium saucepan, combine all ingredients and bring to boil. Reduce heat and simmer 10 to 15 minutes, or until reduced by 1/3. Remove from heat and discard rosemary sprigs. Set aside and cool to room temperature.
  2. Transfer to ice-cream maker and follow manufacturer’s instructions. Once sorbet holds together, transfer to plastic container and place in freezer to harden. Sorbet should be made day prior to serving.

To prepare tulipe cup:

  1. Preheat oven to 350°F (180°C).
  2. Generously butter and flour 2 baking sheets. Mark 2 circles 5½ inches (13 cm) in diameter on each baking sheet.
  3. In medium bowl, on high speed, beat together butter, sugar, salt and vanilla until light and fluffy. Slowly add egg white until mixture is blended well. Gently fold in flour and cornstarch until mixture is smooth.
  4. Place 1/4 of the batter in each circle. Using the back of a spoon, evenly spread batter to cover pre-marked circle. Bake about 5 minutes or until golden. Using a spatula, remove each circle from baking sheet and place over glass ramekins. Invert a larger ramekin over each tulipe cup and let stand 20 seconds. Remove from moulds and set aside.

To prepare compote:

In medium skillet, over high heat, melt butter. Add sugar and bananas, mixing gently but thoroughly. Add drained raisins, banana liqueur and lemon juice. Bring to a boil. Reduce heat and simmer 5 minutes.

To serve:

Scoop banana compote into tulipe cup and sprinkle with cinnamon. Serve with a scoop of sorbet.

Makes 4 servings.

Source: Gusto!

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