Make a whole grain New Year's resolution

New Year, New FoodEvery year, people make a New Year’s resolution with their health and body in mind, but it’s usually along the lines of “lose weight” or “get healthy.” Breaking your goals down into small, doable bits makes it easier to get to that ultimate achievement. Whole grains can not only help you lose weight, but evidence shows they might help lower the risk of heart disease, diabetes and certain cancers. Here’s how you can make your New Year’s resolution to eat more whole grains achievable.

Start small

If you don't like the taste of whole grains now, odds are they just need some getting used to. Start by baking and cooking with whole grains. Whole grain flour is a great way to add a bit of heart-healthy taste to your everyday meals and desserts. If you eat a lot of rice, making the switch from white to brown rice is a delicious and nutritious way to get a bit healthier with your cuisine -- Asian-inspired and otherwise.

Snack on whole grains

It's easier than you think, and you might already be doing it. Yummy foods like popcorn and granola are whole grains, but before you cuddle up with a big bowl of "butter blasted," the only healthy kind of popcorn is in its plainest form. However, there are ways to jazz it up. Combine popcorn, granola, dried fruit and nuts for a tasty midday treat that will keep you away from the vending machine.

Shop only whole grains

When it comes to bread, rice and other grain-packed foods, skip the white stuff and go right for the darkest, grainiest foods you can find. Then keep nothing else in the house. White bread is packed with sugar and bleached flour, and is missing many of the vitamins, nutrients and benefits of whole grains. Keep only whole grains in the house and your goal will always be in mind -- and easier to reach.

Open your mind

Many people are picky eaters, but some argue that whole grains actually taste better. They have richer flavors and textures, but you might be conditioned to only eat the whitest grains, packed with sugar, flour and other fillers. Everything takes some getting used to, and whole grains are no exception. Just open your mind to the idea that there are other kinds of grains out there, and soon you'll be enjoying the benefits of whole grains, too.

More healthy eating tips

Must-have healthy foods for 2011
Fill up on these fiber-rich foods and eat less
Best disease prevention tips for women

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Carrot Cake Cookies

Cinnamon Cream
Cheese Frosting Surprise your family with a modern spin on traditional carrot cake. These deliciously moist carrot cake cookies are infused with warm spices and topped with a rich cinnamon cream cheese frosting. Carrot Cake Cookies

Yields 24 cookies

For the cookies

Ingredients:

1/2 cup dark brown sugar1/2 cup granulated sugar1 stick unsalted butter, room temperature1 large egg1 1/2 teaspoons pure vanilla extract1 1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon kosher salt2 teaspoons *pumpkin pie spice1 1/4 cups rolled oats1 1/2 cups finely shredded carrots (about 2 carrots)1/2 cup raisins4-ounces crushed pineapple, drained

Directions:

Preheat to 350 degrees F and line a cookie sheet with parchment paper, or a silicone baking mat.Combine the dark brown sugar, granulated sugar, and butter and mix with a hand mixer until light and creamy, about 3 minutes; add egg and the vanilla extract until thoroughly mixed.In a separate bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.Gradually add the flour mixture into the wet mixture until just combined; fold in the oats, carrots, raisins, and pineapple.Using a medium cookie scoop, scoop dough onto cookie sheet, leaving 2-inches between cookies; bake 12 to15 minutes, or until slightly browned. Cool on cookie sheets for 5 minutes then transfer to a cooling rack. Once cookies are cool, frost with cinnamon cream cheese frosting.

For the frosting

Ingredients:

4 ounces cream cheese1/4 cup unsalted butter, room temperature1/2 teaspoon pure vanilla extract1 1/2 cups confectioners' sugar1 teaspoon cinnamon

Directions:

Combine the cream cheese, butter, vanilla until mixed; add the confectioners' sugar slowly until mixed; slowly stir in the cinnamon.*If you do not have pumpkin pie spice on hand, simply substitute the following: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

More Baking Ideas & Recipes

Spiced Orange Cranberry Crumble Bars

Maple Pecan Bars

Mini Coconut Cream Tarts

Apple cider latke recipe

Perfect Latkes, Two Surprising IngredientsFor truly crisp latkes, each with a tender, creamy center, we incorporated two unusual ingredients: sparkling apple cider for tang and sweetness, and the potato's own rendered starch. Sound complicated? It couldn't be easier (or tastier).

Apple cider latke recipe

Yields 12

Ingredients:4 large russet potatoes, peeled1 small white onion, finely grated2 large eggs, lightly beaten1/4 cup sparkling apple cider2 tablespoons all-purpose flour1 tablespoon potato starch1 tablespoon coarse saltFreshly ground black pepperCanola oil, for fryingApple sauce, smoked salmon, caviar and sour cream for garnishDirections:

Preheat oven to 200 degrees F. Using the largest grating holes on a hand-held cheese grater, grate potatoes into a large bowl of ice water. Using a slotted spoon, transfer potatoes, reserving liquid, to a clean kitchen towel; gently squeeze potatoes until almost dry.Let reserved liquid stand 10 minutes, or until starch sinks to the bottom. Carefully pour liquid from the bowl, reserving potato starch; discard water. Transfer potatoes to the bowl with reserved potato starch. Add onions. Stir in eggs, cider, flour, salt and pepper.Place a cooling rack over a sheet pan; set aside. In a heavy nonstick skillet, heat 1/2-inch of oil over medium-high heat to 365 degrees F. Working in batches, spoon 1/4 cup of potato mixture into skillet (about four to five per skillet), without crowding pan. Cook two minutes each side, or until golden brown.Transfer latkes to cooling rack; sprinkle with salt to taste, and if desired, serve with apple sauce, smoked salmon, caviar or sour cream.

More holiday recipes

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Holiday fluff: A gourmet marshmallow recipe

Fun kitchen tools for kids

How To Prep Your Little ChefThe kids will beg to help in the kitchen with these fun kitchen tools, which will help you manage your kids as they learn to cook safely and with a minimum of mess. From bright green whisks to cute mini aprons, these items prevent spills and injury, avoid messy clothes and make baking and cooking easy for little hands.

Fun Kitchen tools for kids

The lime green Fiesta Head Chefs Silicone Whisk has a comfortable design with bendable arms and legs in soft silicone that's perfect for little hands. The feet act as suction cups so your little chef won't lose the whisk when helping you whip up Saturday morning pancakes.

Every little chef needs a kid-sized rolling pin to help make the perfect sugar cookies. The Jonas Kids Wooden Rolling Pin is just the right size for little hands. The pin's 4-inch barrel with an 8-1/2-inch overall length means your kids can manage baking with ease -- no more pinched fingers or dropped rolling pins.

These bright whimsical measuring spoons hang on a colorful ring. Your child will learn measurements with ease as he helps measure out ingredients.

A fun and bright child-size apron is a must for fun in the kitchen. Get one in your little one's favorite color and personalize it with iron-on letters so she feels like a real chef -- and you avoid extra laundry.

Most countertops are too high for kids, which can lead to accidents. Prevent kitchen spills with a mini stool for your junior chef.

Knives are a dangerous kitchen tool for kids, but this Starter Knives set from Rachel Ray comes with a reversible, cut-resistant glove, along with small 4-inch knives.

Recipes perfect for little chefs

Now that you're fitted out with these fun kitchen tools for kids, get into the kitchen with some tasty recipes. Here are a few of our faves:

5 Fun baking recipes for kids
8 Kid-friendly recipes
Homemade breakfast doughnuts

Get fit faster Train like an athlete

Athletic Training
For Fast ResultsAre traditional workouts boring you? Is it taking you forever to see real progress? Try exercising like a top athlete; it may be the key to reaping greater benefits in less time.

Training like an athlete means efficient exercise

Did you know that a standard dumbbell shoulder press burns about five calories per minute? That's 20 minutes of pressing to work off a mere banana. But don't drop your dumbbells yet – by working out like an athlete, you can burn about twice as many calories in the same amount of time.

Top athletes train using high intensity training techniques (HITT), which are a combination of compound exercises that tax both the aerobic and anaerobic systems, while keeping the intensity over 80 percent of your maximum heart rate. HITT is a mix of different exercises that improve agility, speed, strength, muscle endurance and power. HITT includes drills such as combining sprint runs with plyometric pushups or barbell squats with tuck jumps.

High intensity training with compound exercises will cut your time in half at the gym by increasing the efficiency of your workout and give you better results faster. Here are six reasons why you should switch gears on your exercise regimen.

Six reasons to train like an athlete1. Burn more calories during and after your workout

Research from the Journal of Strength & Conditioning shows that super sets (two exercises in a row that affect opposing muscles, such as biceps and triceps) and multiple sets both increase energy expenditure during and after the exercise period. This increase in workout intensity means you increase the calories you burn during your workout as well as the calories you burn once your workout is over (also known as excess post-exercise oxygen consumption (EPOC), which boosts your metabolic rate due to a hormonal response).

2. Curb your cravings

A recent study from the Technical University of Munich found that people who worked out at low intensity levels felt hungrier after exercising than those who engaged in more demanding workout programs. Researchers say HITT decreases the secretion of the hormone ghrelin, which stimulates your appetite. Put another way: The harder you work out, the less you will eat.

3. Increase your strength

Training like an athlete means gaining strength, but you have to challenge youself. When lifting weights, make sure that the last rep is hard to perform; if it isn't, increase the weight you are lifting. A study from Georgia Southern University found that heavy resistance training (two sets of eight reps) burned more calories than lifting two sets of 15 reps of a lighter load. But don't worry about bulking up: Female testosterone levels are one-tenth of the male levels, which makes it very hard to add muscle mass to our frames.

4. Develop power and agility

HITT will add more spring to your step and help you in everyday functional movements. Research published in the Journal of Strength and Conditioning says that power and agility-oriented moves, such as depth jumps, jump squats and back squats, show more potential for increasing bone mass density than traditional athletic activities like walking or jogging.

5. Eat like an athlete

Repeat after me: You're not dieting; you're learning to fuel your body. If your relationship with food is often rocky, working out like an athlete will have you eating like one. Athletes do not consider the way they eat as a diet per se. They simply learn that some foods are far more effective than others as fuel for their bodies and eat healthily without going on deprivation diets (a common mistake associated with fad weight-loss strategies). With practice, adequate nutrition becomes second nature, and you'll never again feel like you're making a sacrifice with every meal.

6. Sleep better

A Taiwanese study that analyzed sleep quality among female student-athletes found that the group that was subjected to regular high-intensity training sessions reported better scores in sleep quality tests than the students who engaged in normal exercise programs.

My background and experience as an exercise physiologist, strength and conditioning coach, and certified trainer has allowed me to witness how effective this approach can be, to the point that I ended up creating my own training method (MM21) based on sports-oriented fitness techniques.

Sports training applies to every exercise program, regardless of your fitness level or how long you've been training. If I've learned something from my own training, it's that you don't have to be an athlete to train like one, or to enjoy the rewards of a great workout. I'll see you at the gym!

More high intensity fitness tips to get in top shapeGet fit fast: Train like a triathlete Interval Training 101Get faster and fitter with speed drills

Easy ways to remove dairy from your diet

Dairy
ReplacementsHave you recently decided to eliminate dairy from your diet due to food allergies or because you are adopting a vegan lifestyle? Cutting dairy products, such as milk, yogurt, cheese and butter, from your daily meals will certainly require a change in your usual grocery shopping and cooking habits, but the many dairy substitutes and nondairy replacements available at the market will make the switch easy. Here’s how to remove dairy from your diet and still eat deliciously.

The health benefits of removing dairy from your diet

Dairy products are excellent sources of key nutrients, such as calcium, vitamins D and B12, riboflavin, phosphorus and protein. Because dairy products are derived from animals, however, they are also sources of saturated fat and cholesterol, and full-fat varieties are high in calories. Lowering your saturated fat and calorie intake can improve your heart health, reduce your risk of cancer and diabetes, and promote healthy weight maintenance. If you or someone in your family has a milk allergy, there is no question that a dairy-free diet is essential for health, safety and quality of life. Further, if you are giving up dairy for ethical reasons, you are promoting the humane treatment and health of dairy animals.

Replacing cow's milk

Every dairy product has a nondairy alternative. Milk from cows and other animals is used as a beverage and in recipes for both sweet and savory foods. Nondairy milks, such as from almond, soy and rice, are available in a yummy variety of flavors and can replace milk in most recipes. Coconut milk is another nondairy choice that will give your beverages and recipes a tropical taste. If a recipe calls for buttermilk, simply stir 1 tablespoon of white vinegar into 1 cup of soy milk and let sit for 5 to 10 minutes.

Replacing cream and creamer

Eliminating cream doesn't mean you will never be able to dollop whipped cream onto your desserts or flavor your coffee with specialty creamers. In addition to nondairy whipped toppings for your favorite desserts, you can find soy-based creamers to enjoy with your coffee. Give flavored nondairy milk a try in your coffee.

Replacing yogurt

With more people giving up dairy for health or dietary reasons, the selection of soy-based yogurts is growing. Peruse the supermarket yogurt section and you'll find plain, vanilla and fruit flavored soy yogurts. Soy yogurt seamlessly replaces dairy-based yogurt as a snack and in recipes.

Replacing cheese

Tofu and vegan cheeses are delicious nondairy substitutes for nearly all types of cheese. You may have to visit a natural foods store to find vegan cheeses, but tofu is available at most grocery stores. You can use crumbled, seasoned tofu in place of cottage cheese or ricotta and yeast flakes for Parmesan cheese. You can even make your own nondairy cheese -- do some research online or scour dairy-free cookbooks for recipes.

Replacing ice cream

If ice cream is one of your favorite desserts, you'll be pleasantly surprised at the vast selection of nondairy ice creams made from soy, rice and coconut. Though many sherbets contain milk, sorbets are typically dairy free. Adding nondairy sherbet and sorbets to your shopping list can expand your go-to dessert options while satisfying your need for cold, refreshing treats.

Replacing butter

Your morning toast habit and love of baking don't have to end just because you're eliminating butter from your diet. Dairy-free or vegan butter substitutes come in stick, spreadable and shortening forms and can be used in many recipes, in addition to adding moistness and flavor to your breakfast foods. If you opt for margarine, go with organic and trans fat-free varieties.

Read labels

Just because you eliminate the obvious dairy in your diet (i.e., milk, yogurt, cheese and butter) doesn't mean you are in the clear. Dairy may lurk in other everyday foods. Read labels on all packaged foods before buying or consuming. Be on the lookout for -- and avoid -- these common dairy-derived ingredients: casein, whey, ghee, lactic acid, lactalbumin, lactoglobulin, lactose, milk sugar and recaldent (found in dental products).

Bladder control surgery

Bye Bye Urinary IncontinenceShawna was only two miles into running a 10-mile road race when she realized she was soaked. She crossed the finish line feeling embarrassed about her bladder control issues instead of feeling proud of her accomplishment. A surgical procedure – MiniArc Precise – has put an end to her bladder leakage and has given her the confidence to run a half-marathon this September.

Trying out a spinning class or purchasing new running shoes can push your workout to the next level. But 44-year-old Shawna Wager of Minneapolis needed to take control of her bladder before she could push herself any further. Now she's training for the Chicago half-marathon – leak-free.

Bladder leakage causes stress and embarrassment

Running a road race requires endurance, pacing and sheer willpower. But when you have to worry about bladder control as well, you can't be at your best, Wager says. One in every three women is affected to some degree by bladder leakage.

"It's truly awful. You run with a lot of anxiety and not a lot of confidence," she says. Incontinence pads provided some relief, but not a permanent solution.

Incontinence pads provide coping mechanism

"Really, I had only tried using pads, which isn't a solution it is simply a coping mechanism. I also altered the time of day I ran – always first thing in morning, before drinking anything. I also never drank anything during a run – not a very healthy approach to exercise."

Bladder leakage impacts your quality of life

Training aside, her bladder leakage had an impact on other leisure activities and daily living. Another "tipping point" to finding a permanent solution happened on a horseback riding trip with her family in Banff, Canada. "I always related running with bladder leakage and didn't think twice about being able to horseback ride. Well, little did I realize that trotting on my horse also caused leakage. This was probably the most humiliating time because if you've ever ridden a horse, you know you don't wear black running shorts."

MiniArc Precise surgery a permanent solution

Wager decided on a permanent solution to her problem and had the American Medical System's MiniArc Precise procedure done in January 2011. This minimally invasive approach requires one incision to surgically place a small strip of mesh material called a sling under the urethra to give it more support. Wager had the surgery one morning and lunch at a favorite restaurant the same day. She felt great and ready to train two weeks later, but followed her doctor's orders to take six weeks off her exercise regimen to fully recover.

Bladder control gives you more freedom to enjoy life

"I now have so much freedom and spontaneity in my life," she says. "I can run anytime during the day and actually be hydrated when doing so. I also can now be active with my family. I love playing basketball, volleyball and tennis -- and really was unable to do these leisure activities with my family prior to having the procedure."

Find more information on the procedure at livelifedry.com >>

More on bladder control and women's health

Understanding urinary incontinence
5 Embarrassing health issues
Take back control of your bladder, your life

Sunday Dinner Butternut squash, mushroom and spinach quesadillas

Enjoy The
Season's Veggies!Wind down on the weekend — especially after a holiday! This recipe for butternut squash, mushroom and spinach quesadillas is the perfect Sunday dinner solution — great taste, lots of delicious vegetables and a simple prep.

After a big holiday, it's nice to have an easy-prep and tasty meal to fall back on. It's also nice when you can incorporate seasonal vegetables like butternut squash or sweet potatoes into dinner. If you still have a house full of guests or you've been traveling, this makes a hearty but easy meal to serve family and friends. It's also a good way to use up some of the vegetables you may not have needed for a recent dinner! This recipe easily serves two people for dinner, or four for a light lunch.

Butternut squash, mushroom and spinach quesadillas

Serves 2-4

Ingredients:2 cups butternut squash (or sweet potatoes), cooked, cubed and mashed1-1/2 cups cremini mushrooms, sliced2-1/2 cups fresh spinach1/2 medium onion, sliced6 ounces Monterey Jack cheese1/2 teaspoon salt1/2 teaspoon ground black pepper1 teaspoon ground cumin1 teaspoon ancho chile powder2 (10 inch) whole wheat tortillas3 tablespoons olive oil, dividedSour cream (optional)1 whole avocado, peeled and mashed (optional)Salsa (optional)Directions:

Preheat your oven to 350 degrees F.In a saute pan over medium heat, add one tablespoon olive oil. Saute the cubed butternut squash until it softens, about seven to nine minutes. Remove from the heat, add to a bowl and mash with a fork or potato masher. Set aside.Add two tablespoons of olive oil to the saute pan used for the potatoes, over medium heat.Add the onions and cook until they soften and become translucent (about four minutes). Season with salt and pepper.Add the mushrooms and cook for a few minutes, then add the spinach.Season the mixture with the cumin and chile powder, mix well and cook for a few minutes longer.Place two tortillas on a baking sheet. Spread the mashed butternut squash over half of each tortilla. Divide the mushroom, spinach and onion mixture, and spoon over top of the butternut squash.Top with the Monterey Jack cheese and fold the plain side of the tortilla over the mixture.Place the baking sheet in the oven and cook for about seven to nine minutes. Turn the broiler on and allow the tops of the tortillas to brown, just slightly (about one minute).Remove from the oven and allow the tortillas to sit for a few minutes before slicing them.Serve warm, with avocado, sour cream and salsa if you'd like.

Take a break from big meal prep with this great recipe!

More Sunday dinner recipes

Spaghetti with sausage and kale
Caramel apple pork chops
Baked potatoes four ways

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Celebrity chef Katie Lee dishes Mexican meal ideas for the single lady

Cooking Solo
South Of The BorderCelebrated chef Katie Lee enters new territory with her first fictional novel “Groundswell,” that touches on themes she's quite familair with: celebrity relationships, surfing, and of course, international cusine. SheKnows got the details straight from Lee about the book along with a few fresh Mexican recipes to eat while you read.

Many know her as the former Mrs. Billy Joel. And now, in addition to being a model and a chef, Katie Lee is adding fiction novelist to her credits.

In her debut book Groundswell, Lee follows our heroine Emma from her marriage and divorce to a Hollywood A-lister, her subsequent escape to Mexico, and into the healing process and a new relationship with her surf instructor.

"This is a book that any girl who has had her heart broken can relate to," Lee told SheKnows at her signing party hosted by Gilt City LA at the W Los Angeles – Westwood. "Emma loses everything in this relationship, and lost herself in it. This is about Emma's journey finding out who she is solo."

One thing that isn't typically a solo activity is eating Mexican food, often served in large, family-style portions. Luckily, Lee has provided SheKnows with her favorite tasty Mexican meal to get the recent divorcee through a sweltering summer.

The "Single Girl Taco Salad"

"I do what I call a single girl salad and I make a mixture out of beans, ground turkey, chili powder, onions, cilantro, a little salsa and then I put that on the salad," Lee dished. "I devour it! I love, love that meal. It's good Mexican for one."

And once a girl recovers from heartache and is ready to entertain again, Lee also has a couple great Mexican drink recipes for a group.

"When I was writing Groundswell I spent a month in Mexico doing research," Lee told SheKnows. "I like to think the tequila got the creative juices flowing."

Tequila Sangria

Ingredients:

1 bottle chilled prosecco2 cups sliced fruit and berries2 cups lemon-lime soda1 cup silver tequila½ cup triple sec

Directions:

In a large pitcher, mix all ingredients. Serve over ice.

Pink Grapefruit Margarita

Ingredients:

2 limes, cut into wedgesKosher salt, in a shallow dish, for rimming the glass1 cup ruby red grapefruit juice (fresh or store-bought)1 tablespoon superfine sugar2 cups triple sec2 cups good-quality silver tequilaIce

Directions:

Rub the outside rim of each margarita glass with one of the lime wedges. Press the top of each glass in the kosher salt to coat the rim.Combine the grapefruit juice, sugar, triple sec, and tequila in a pitcher. Stir until the sugar dissolves. Serve on the rocks, or blend with ice for frozen. Garnish with a lime wedge.

Want to know more about Lee's passion for cooking?Foodie Profile:

-Favorite ingredient: "It's summertime, so I'm really into vegetables right now because everything is so fresh. I live in the Hamptons and we have these great farm stands and I pick whatever vegetable looks best. I also think garlic is such a key ingredient. And a handful of basil or cilantro really kicks up any dish."

-Favorite dish to see on a menu: "I like to see when they have something that is from the area. If I'm in Miami and it's a Cuban dish, or I'm here in L.A. and I find a great Mexican restaurant, or there's a local fish on the menu in Montauk…that's what I'm excited to see."

-Top person to have a burger and a beer with: "My grandpa. He was the original foodie. He loved to eat more than anybody and I'd love to be able to share a burger with him. But more than anything I'd like to have some seafood with him. That was his favorite food. He loved oysters and I loved to sit at the beach with him and have a big plate of fried oysters."

For more of Lee's fabulous recipes check out her cookbook, The Comfort Table.

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Snack Attack Try some healthy snack options

Super Smart Snacking TipsSnacking can be good for you as long as your snack smart. It's important to snack between meals in order to avoid hunger, stay energized and keep glucose levels consistent. If you don't snack and go long periods between meals, you will often end up overeating later. If you feel a snack attack coming on, don't reach for a bag of greasy potato chips or a box of cookies, instead try some healthy snack options.

When choosing snacks, try to avoid foods with a lot of simple carbohydrates (sugars) such as candy and soda. Instead look for foods that contain complex carbohydrates such as whole grains, as well as protein-rich, low-fat snacks. By snacking smart and avoiding empty calories, you can be healthy and manage your weight. Here are some healthy food items to consider next time you are reaching for a snack.

Peanut butter on wheat crackers

Peanut butter contains good fat, so as long as you eat moderate amounts, it's healthy. It's also rich in protein and niacin. Have a tablespoon of peanut butter with 8-12 whole wheat crackers. Peanut butter is also yummy with fresh apple slices or carrot sticks.

Vegetables and hummus

Fresh cauliflower, celery and other crunchy vegetables are low in calories, high in fiber and have little to no fat. Eat fresh vegetables with hummus rather than blue cheese or ranch dressing. It's a terrific party dip. Hummus is made with chickpeas. It's protein-rich without saturated fat.

Fat-free yogurt with fruit and walnuts

Fat-free yogurt is a creamy, delicious dairy snack. Add fresh berries, which are high in antioxidants, and a sprinkle of walnuts for unsaturated fat.

WeightWatchers chocolate cake

Got a craving for chocolate? Satisfy it with WeightWatchers Chocolate Cake. These rich, satisfying snack cakes allow you to get your chocolate fix without blowing your diet.

Air-popped popcorn

Popcorn doesn't need to be dripping with movie theater butter to be a yummy snack. Air-popped popcorn is very low-calorie. Add fat-free butter spray, a dash of seasoning salt or a bit of parmesan cheese for some extra flavor.

Cottage cheese and fruit

Non-fat cottage cheese is a protein-rich snack that is also a great source of calcium and riboflavin. If you don't like the taste of plain cottage cheese, jazz it up with fresh blueberries, peach slices or other fruits.

Sugar-free Jell-O

When you have a craving for a sweet dessert, grab some Jell-O instead. Gelatin contains collagen, which is a structural protein that helps build strong bones and healthy skin. For a special treat, top it with non-fat whipped topping.

Blueberries

Blueberries are often considered a "superfood." They contain dopamine, which improves your concentration and memory. Blueberries are rich in vitamins and powerful antioxidants, while also being very low calorie. Choose blueberries with lots of color. The more color the berries have, the more antioxidants they contain.

Healthy eating tips On-the-go healthy snacks 20 Superfoods Enjoy small indulgences

Homemade sweet potato gnocchi with a Gruyère cream sauce

Easy Recipe For Homemade Potato PastaHomemade gnocchi only sounds intimidating and difficult, but trust us, it couldn't be easier to make. One bite of this soft, cheesy, decadent pasta will have you wondering why you waited so long to make it yourself. The sweet potato gives the pasta an extra fiber boost and adds a slight natural sweetness. Pair a bowl of your decadent gnocchi with a big spoonful of homemade Gruyère sauce for the perfect winter meal.

This warm, cozy and comforting dish is the perfect meal to enjoy while sitting by a roaring fire this winter. Plus, the gnocchi only takes 40 minutes to make, from the beginning to the end! Sure beats making it from the package, wouldn't you say?

Homemade sweet potato gnocchi with a Gruyère cream sauce

Serves about 4

Pasta recipe adapted from Running to the Kitchen

Ingredients:

For the pasta: 

2 sweet potatoes1 eggDash of salt1/2 teaspoon pumpkin pie spice1/3 cup freshly grated Parmesan cheese1/2 cup almond flour3/4-1 cup all purpose flour

For the sauce: 

1 tablespoon butter1 tablespoon flour2 cups heavy cream2 tablespoons dry white wine1 cup shredded Gruyère cheeseDirections: 

To make the pasta, heat the potatoes in the microwave until fork tender, or about 5-6 minutes. Remove the potatoes and cool. Once cooled, scoop out the flesh and place into a bowl. Mash the potato with a fork.Add the pumpkin pie spice, Parmesan cheese, almond flour, salt and all purpose flour and mix until dough forms. Then, place the dough on a lightly floured surface and knead until smooth and elastic, about 6 minutes. Add additional flour if the dough is still sticky. Then, cut the dough into 4 sections.Roll each section with a floured rolling pin into a long snake-like roll. Then, cut each section into 1/2-1-inch bite-size sections. Roll a fork over the top to get the ridges.Bring a large pot of salted water to a boil and cook until the gnocchi starts to float. Remove the gnocchi from the cooking water and strain in a colander.To make the sauce, heat butter in a large three-quart saucepan. Once melted, add in the flour until the mixture is golden brown and thick. Gradually add in the cream and bring to a boil. Reduce heat to low and simmer until thickened. Once the cream mixture is thick, add in the wine and shredded cheese and turn off the heat.

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Quinoa stuffed peppers recipe

Vegetarian Peppers That Pack A PunchAugust is the month of bright, fiery-hued vegetables like peppers. Bell peppers are one of the sweetest varieties of peppers and can be enjoyed raw or cooked until tender and mellow. If you're looking for a fun way to cook these bell-shaped beauties without adding any extra heat during the steamy summer months, we have a nutritious slow cooker recipe that the whole family is sure to love.

Quinoa stuffed peppers

Serves 6

Ingredients:2 cups quinoa, cooked1 onion, diced4 garlic cloves, minced1 large zucchini, diced finely1/2 cup fresh or frozen corn kernels2 tablespoons fresh parsley, minced1/4 cup pine nuts, toasted12 ounces fresh mozzarella cheese, cut in 1/4-inch cubes1 teaspoon salt1/2 teaspoon pepper6 large red or yellow bell peppers1 cup vegetable broth1/2 cup Parmesan cheese, gratedDirections:

Cut off the top quarter of the peppers and discard the tops. Carefully hollow out the seeds and ribs from the inside of the peppers using a spoon. Set aside.Mix all of the remaining ingredients, except for the broth and Parmesan cheese, in a large bowl. Spoon the mixture evenly into the hollowed-out peppers, filling them just about to the top. Place the stuffed peppers into a 5-quart slow cooker. Pour the vegetable broth around the sides.Cover and cook on low for about six hours. Top with the Parmesan cheese before serving.

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Give your classic cocktails homemade flavor

Almost HomemadeReady-made classic cocktails are very convenient but sometimes they lack the flavor of a freshly mixed drink. You can remedy that by taking a few seconds to tweak the drink before serving. Here are some ideas for getting that fresh-from-the-shaker taste.

Add fruit

If you feel that the cocktail is a little bland, why not add some fresh fruit as a garnish? Add a ripe strawberry and a slice of bright kiwi to a strawberry daiquiri, a bit of mint to a mojito or a skewer of pineapple and maraschino cherry to a pina colada.

Not only will it make the drink look more appealing, the fruit will add some flavor.

Add some alcohol

Everyone has different tastes, and the ready-made cocktails may not be strong enough for you. These cocktails generally have less alcohol in them than those you would buy at a bar or make at home. That’s easily remedied by adding rum to taste to any of the classic cocktails. You might also want to try flavored rum -- for example, coconut rum in the pina colada.

Mix in a little flavor

Since the Bacardi Classic cocktails and other brands often contain fruit juice, adding a bit more will intensify the flavor. For a more complex drink, consider adding complementary flavors of juice or even chocolate syrup -- or a splash of creme de cacao.

Ruby red grapefruit juice to a mojitoMuddle a few ripe blackberries in the bottom of the glass before pouring in the mojito cocktailKey lime juice to a strawberry daiquiri -- you won’t need muchChocolate syrup to pina coladaMango to a pina colada

One of the main criticisms about any ready-made cocktail is that they tend to be too sweet. You can balance all of that sweetness by adding a little lime or lemon juice to taste.

Change the texture

Slushy drinks are a delicious way to cool off after a long, hot summer day. You can make your classic cocktail into a frozen, slushy libation by blending it with ice in a blender -- or partially freezing the cocktail and then blending it.

If you choose to blend it up with the ice, you will probably need to add a bit of rum, juice or fruit for flavor because the ice will dilute the strength of the cocktail.

Of course you can always change the texture of your drinks by creating Jell-O shots or frozen pop-tails with them. Cocktails served in these forms are extremely trendy this summer. They are easy to make and you can find recipes all over the internet.

Add flavor to the rim

When you add ingredients like salt to the rim of a glass, you add both eye-appeal and flavor. With each sip you’ll get taste mixed with the drink. To do this, moisten the rim of the glass with a lemon or lime wedge, or a bit of flavored liqueur. Put your garnish in a flat dish. Now, holding the glass parallel to the counter, dip the rim in the garnish, turning the glass until the entire rim is covered.

Kosher saltGrated chocolateCayenne pepper (especially nice with creamy pina colada)Sugar crystalsCookie crumbsCocoaSprinkles

Classic cocktails can make your entertaining much simpler. Knowing how to add your own spin will add personality to your party.

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A vegan Thanksgiving menu and recipes

Recipes For Those Living Dairy And Meat Free!When you think of Thanksgiving, what comes to mind? If you're like most people, it's a giant turkey, buttered mashed potatoes and creamy cheesecake with fresh whipped cream. Although, for the thousands of Americans who are living a vegan lifestyle, Thanksgiving can be difficult, especially if no one else in your family lives meat and dairy free. If you are living a vegan lifestyle, you can still enjoy your holiday with these delicious, decadent and completely dairy free and vegan Thanksgiving recipes!

Herb spiced stuffing, creamy "cheddar" garlic mashed potatoes, hearty vegan chili, maple roasted sweet potatoes and decadent vegan cheesecake make up this tantalizing menu. Bring one of these side dishes, the dessert or the main dish to your Thanksgiving celebration this year to completely wow (and even transform!) your carnivorous family and friends.

Herb spiced stuffing recipe

This herb spiced and fresh stuffing is the perfect addition to your Thanksgiving. Instead of using butter or chicken broth, this stuffing is made with extra virgin olive oil and 100% vegetable broth. Plus, the addition of the freshly picked apple and roasted pecans make this one unforgettable side dish!

Yields: About 6 (1/2 cup) servings

Ingredients:3 cups herb breaded stuffing mix1 medium onion, choppedSalt and pepper, to taste1 celery stalk, finely chopped3 fresh basil leaves, chopped1 medium apple, finely chopped1/2 cup roasted pecans, chopped3/4 to 1 cup 100% vegetable broth (depends on your preferred consistency)2 tablespoons extra virgin olive oilDirections:

Heat oil in a medium Dutch oven (or wok) on high heat. Add onions and celery. Cook until vegetables are slightly browned and softened. Add stuffing mix, broth and salt and pepper. Cook until all bread pieces are moistened.Add chopped apple, basil leaves and roasted pecans, heat for another two to three minutes. Remove from heat and serve with a garnish of fresh basil.

Creamy garlic mashed potato recipe

Traditional mashed potatoes are often filled with butter, sour cream, milk and cream cheese. These vegan mashed potatoes are the most decadent, creamy and delicious potatoes I've ever made, and they have absolutely NO dairy. The key to these amazing potatoes? The addition of vegan cream cheese, vegetable broth and vegan shredded cheese. You get the incredible flavors of both without any added dairy.

Yields: About 6 (1 cup) servings

Ingredients:6 large russet potatoes, quartered4 ounces Toffuti Better Than Cream Cheese4 tablespoons vegan butter (try Earth Balance)1/2 to 3/4 cup vegetable broth (depending on desired consistency)1/2 cup vegan shredded cheddar cheese (try Daiya!)1/2 tablespoon garlic powder1/2 tablespoon Italian seasoningLiberal dashes of salt and pepper (for preference)6 stalks fresh chives, finely choppedDirections:

Bring a large pot of water (6-8 cups) to a boil. Add potatoes and boil until softened. Rinse and put back into pan.Working quickly while potatoes are still hot, add butter, vegetable broth, cream cheese and shredded cheese. Using a handheld mixer, beat the potatoes until creamy. Add Italian seasoning, garlic powder and chives. Mix in salt and pepper to taste. Enjoy!

Maple roasted sweet potato recipe

You will certainly make an impact with this incredible side dish. This roasted sweet potato recipe is sweet enough to be a dessert, but still savory enough to be a side. The sweet maple syrup is the perfect complement to the hearty texture of the sweet potatoes. This will instantly become a vegan Thanksgiving staple in your house, I promise you.

Yields: About 6 to 8 (1/2 cup) servings

Ingredients:2 pounds sweet potatoes, quartered1/3 cup pure maple syrup2 tablespoons vegan butter spread (try Earth Balance Natural spread)1/2 teaspoon salt1 tablespoon lemon juiceFreshly ground pepper, for tasteCooking sprayDirections:

Preheat oven to 400 degrees F. and coat the bottom of a 9 x 13-inch glass baking dish with cooking spray. Arrange sweet potatoes in an even layer in the dish.Combine maple syrup, butter spread, lemon juice and salt in a bowl. Pour mixture over the sweet potatoes until they are fully coated.Cover and bake for 15 minutes until potatoes are soft. (Your house is going to smell AMAZING.)

Spicy vegan chili recipe

One advantage of being vegan is that you can really add variety to a menu that is often the same every single year. To spice up your Thanksgiving, make this vibrant vegan chili! Each bowl is filled to the brim with hearty beans, caramelized onions, carrots and celery and has a surprising kick from added crushed red pepper. Serve with a few pieces of sliced up avocado and you have an incredibly mouthwatering (and addictive!) chili!

Yields: About 8 to 10 (1 cup) servings

Ingredients:1 (8 ounce) can kidney beans, white beans and black beans (3 cans total)2 cans diced tomatoes, one with juices and one rinsed2 tablespoons extra virgin olive oil1 cup chopped mushrooms1 large onion, chopped1 carrot, finely chopped1 celery stalk (with leaves) chopped1 tablespoon crushed red pepper1/2 tablespoon Italian seasoning1/2 cup vegetable broth2 tablespoons flourLiberal dashes salt and pepper1/2 avocado, slicedDirections:

In a large Dutch oven, heat olive oil. Add chopped onion, carrot, mushrooms and celery and cook until softened, about four to six minutes. Add diced tomatoes, beans and broth; stir.Add in seasoning, crushed red pepper, salt and pepper. Cover and heat for 15-20 minutes longer. Add in flour to thicken up sauce.Garnish with sliced avocado and enjoy!

Vegan pumpkin cheesecake recipe

There's nothing like a creamy slice of pumpkin cheesecake to top off an incredible Thanksgiving meal. What makes this vegan pumpkin cheesecake so incredible is that you can't tell it's vegan! It's incredibly creamy and decadent and tastes just like the real thing. The addition of the pumpkin makes it a perfectly seasonal addition to any holiday menu. Garnish with a dollop of vegan whipped topping and cinnamon and enjoy!

Yields: 1 (10 inch round) cheesecake

Ingredients:

For the filling:

8 ounces Tofutti Better Than Cream Cheese12 ounces extra firm tofu1/2 cup white sugar2 tablespoons corn starch1/2 teaspoon vanilla extract3/4 cup pumpkin puree3 tablespoons Captain Morgan spiced rum3 tablespoons brown sugar1-1/2 teaspoons pumpkin pie spiceSoyatoo dairy-free whipped topping for garnish, plus additional spice

For the crust:

2 cups finely ground dairy-free graham crackers1/3 cup maple syrup1/3 cup canola oil1/2 teaspoon cinnamonPinch of saltCooking sprayDirections:

Preheat oven to 350 degrees F. Grease a 10 inch pie plate with cooking spray.To make the crust: In a food processor, combine the graham cracker crumbs, maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands and bake for seven to 10 minutes or until lightly golden brown. Allow to cool completely on a cooling rack.To make the filling: Put the first set of ingredients (cream cheese through vanilla) in a food processor and puree until completely smooth (or you can beat these with a handheld mixture until blended). In the mix bowl, add the canned pumpkin, rum and spice and mix until smooth. Pour over the other mixture and spread around with a spatula.Bake until the center is not jiggly, which will take about 50-60 minutes. Chill completley for about three hours before serving.

More vegan holiday recipes

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