Archive for November, 2010

Prevent your allergies! Tips from Richard

Monday, November 29th, 2010

Nutrition for the Golden Years

Monday, November 22nd, 2010

Thanksgiving Meal Makeover

Monday, November 15th, 2010

Apple-Shallot Roasted Turkey

Roasting the herb-rubbed turkey with apples and shallots is the secret to flavorful meat. Extra shallots in the roasting pan give the gravy a rich, carmelized shallot flavor.

12 servings, 3 ounces each, plus plenty of leftovers

Active Time: 45 minutes     Total Time: 3 1/2 hours


  • 1 10- to 12-pound turkey
  • 2 tablespoons canola oil
  • 2 tablespoons chopped fresh parsley, plus 3 sprigs
  • 1 tablespoon chopped fresh sage, plus 3 sprigs
  • 1 tablespoon chopped fresh thyme, plus 3 sprigs
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 1/2 pounds shallots, peeled and halved lengthwise, divided
  • 1 tart green apple, quartered
  • 3 cups water, plus more as needed


  1. Position rack in lower third of oven; preheat to 475°F.
  2. Remove giblets and neck from turkey cavities and reserve for making Turkey Giblet Stock. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
  3. Combine oil, chopped parsley, sage, thyme, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place herb sprigs, 6 shallot halves and apple in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water to the pan.
  4. Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover just the breast with a double layer of foil, cutting as necessary to fit. Scatter the remaining shallots in the pan around the turkey. Reduce oven temperature to 350° and continue roasting until the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F, 1 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
  5. Transfer the turkey to a serving platter (reserve pan juices and shallots) and tent with foil. Let the turkey rest for 20 minutes. Remove the string and carve.


Per serving: 155 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 63 mg Cholesterol; 25 g Protein; 0 g Fiber; 115 mg Sodium; 258 mg Potassium

Exchanges: 3 1/2 very lean meat

Featured Product = Magnesium Caps

Saturday, November 6th, 2010

Controlling the Urge to Snack

Friday, November 5th, 2010

Do you find yourself snacking often throughout the day? Why are you snacking? Are you actually hungry? What kind of snacks are you eating? Below are some tips to help control snacking. These tips came from Dr. Oz’s “YOU on a Diet”.

  • Plan healthy, well-balanced meals to be eaten at regular intervals. You should make plans to eat every three hours to stave off hunger pains and avoid the impulse to snack. Regular meals keep your blood sugar even, preventing cravings and sugar spikes and crashes. Use a meal planner to plan out your day’s food intake, including pre-planned snacks.
  • Drink water throughout the day. If you are craving a snack, drink an eight ounce glass of water and wait 15 minutes. Many times the urge to eat will be gone.
  • Keep healthy snacks on hand. Healthy nuts like almonds can satiate your hunger and are good for the heart. Other quick snacks include raisins or raw fruits and vegetables.
  • Have a fun activity on hand when you get a craving for a snack. Rewarding yourself with other indulgences will take.

Have a great day!