Dog Tea - A Proven Way To Prevent Canine Motion Sickness

Specially formulated, herbal dog tea reduces gas, prevents bloating and is guaranteed to 
stop car sickness for dogs and cats.

LOS ANGELES, Jan. 24, 2017 /PRNewswire/ -- You already know that dogs play poker,
but did you know dogs drink tea?
If you own a dog, you know that car rides are something they either love or hate! For many
 dogs, all the new sights and sounds associated with a car ride can be too much.
Even short trips can trigger car and motion sickness in dogs. All dog breeds have
 an equal chance of getting car sick. Puppies are frequently affected due to their
relatively undeveloped ears. While most dogs will grow out of motion sickness
after turning one year old, it can affect dogs of any age. It is more likely to happen
 for dogs not used to car rides. Dogs that only go on one or two trips a year
 (usually to the vet) can be particularly susceptible.
While nausea and vomiting are the most common signs, motion-sick
dogs may also whine, whimper and yelp. Excessive panting, yawning,
drooling, and pacing are other indicators. Alternatively, some dogs may
 get very quiet, be inactive or look lethargic.
To start with, try to build up your dog's tolerance for car rides by taking it
on short trips around the neighborhood for a few days, going a bit farther
 each day. Consider using a special canine seat-belt, and always let your
 dog face forward in the car. Rolling down the car windows will help make your
dog more comfortable too.

While these basic steps may help reduce the affects of car sickness, many
 cases are too intense and owners avoid important trips like taking their dog
to the vet due to the trauma of getting there. For those seeking a true and
 natural solution to canine car sickness, you will be relieved to discover there
 is a guaranteed way to stop your family's best friend from getting sick.

Believing in the healing power of tea, the boutique, loose leaf tea company
California Tea House began their mission to formulate an organic herbal tea to
 resolve the car sickness of their beloved Great Dane named Machu Picchu.
After a couple of years of blending and testing their determination paid off.
Machu's Blend Tea for Dogs is now available to the public and is so
effective, it is guaranteed to stop car sickness. Machu's Blend is an organic,
herbal tea comprised of chamomile, ginger root, fennel seed, skullcap and calendula.

Machu's Blend Dog Tea is an all-natural proven solution in alleviating a debilitating
 problem without giving your dog expensive prescribed medicine or ineffective,
over-the-counter products with unnatural ingredients. In addition to helping your
dog with motion sickness, this holistic tea blend promotes a calming affect, l
owers stress, aids digestion of dry dog food, which consequently reduces dog
bloat and gas. Best of all, it serves as a special, healthy treat your dog will love.

California Tea House is a family-owned company dedicated to serving the
 finest quality, artisanal loose leaf tea blends, sourced from the best organic,
 sustainable farms all over the world. You can order Machu's Blend
directly from their online store with free shipping here: https://www.californiateahouse.com/

This press release was issued through 24-7PressRelease.com.
For further information, visit http://www.24-7pressrelease.com.

CONTACT: Will Bailey, will@californiateahouse.com, 213-915-8327

Closing the 17-year gap between research and patient care

That's the time it takes for practitioners to apply the results of research by health scientists that could help in patient care 

By Daniel Niven
Expert Adviser
EvidenceNetwork.ca

Click image for Hi-Res

CALGARY, Alta. /Troy Media/ - Not many patients would be happy to hear there's a lag of about 17 years between when health scientists learn something significant from rigorous research and when practitioners change patient care as a result.

But that's what a now famous study from the Institute of Medicine uncovered in 2001.

The study reflects a major problem that has plagued health care for decades: the timely integration of high-quality scientific evidence into daily patient care.

If you knew there was research available to guide the health care you required, wouldn't you want your care provider and the system to use that research in relation to your care? Wouldn't you want to receive care that's scientifically proven to be of benefit, rather than care that's proven to be of no benefit?

Although it's been clear for centuries that science contributes to advancing medicine and improving disease-specific survival rates (for example, the discovery of penicillin and its effect on infection-related mortality rates), this concept only became popularized within the medical community toward the last quarter of the 20th century through the evidence-based medicine movement.

More recently, those who work in the field of 'knowledge translation' have been working hard to close the gap between research and practice. For the most part, they've been successful by making the abundant research findings more accessible to policy-makers, professional societies and practitioners, and nudging them to adopt more timely evidence-based practices.

Their methods have largely focused on the adoption of new beneficial practices - drugs, tests or interventions with substantial evidence behind them. But a pattern has emerged from the scientific literature: new is not always better and too much health care can be bad for your health.

Owing to the recognition that unnecessary practices may negatively affect patient outcomes - and contribute to burgeoning costs within health care - there is now a movement to promote the discontinuation of practices used in patient care that research finds to be of no benefit or potentially harmful. Initiatives such as the Choosing Wisely campaign, the Less is More and Reducing Research Waste have sprung from medical professional societies and high-ranking medical journals to help reduce the practice of too much health care.

It turns out that cervical cancer screening in women under 30 years old is not beneficial and may cause unnecessary follow up testing; the use of bone cement to treat painful spine fractures among patients with osteoporosis doesn't improve pain any more than usual care; and placement of stents in the coronary arteries of patients with narrowed arteries but minimal symptoms is no better than treatment with medications alone.

Other examples include reducing the use of a sophisticated monitoring device (pulmonary artery catheter) to obtain frequent measures of heart function in patients with heart failure and tightly controlling blood sugar using intravenous insulin in patients admitted to intensive care units.

For each of these examples, new research demonstrates that they don't improve patient outcomes, yet each persists to some degree in clinical practice.

The 17-year gap between research and practice traditionally refers to the time required to adopt new practices. Unfortunately, new research shows it may take even longer to abandon unnecessary practices. Shortening the gap between research and practice has been a long time coming, and can only help improve outcomes for patients and control health spending.

How do we get there?

Shortening the time between research and practice will require an increased understanding of what it takes to implement new research and a reduction in the time new research is reflected in professional guidelines.

Guidelines also need to be less cumbersome and directed more toward use at the point-of-care rather than simply a reference document. Health-care systems also need to be engineered so frontline providers have a greater likelihood of providing care congruent with current science. This is likely best facilitated by using comprehensive electronic medical records. Given that many health-care systems still employ the traditional paper-based charting and order system, this will require considerable financial commitment.

Moving from research to improved practice more rapidly will also take an engaged group of stakeholders - professional societies, health-care providers, patients and their family members, medical administrators and governments - who appreciate the long-term benefit possible from such considerable initial investment of time and money.

A health-care system that enables providers to consistently deliver care that aligns with recommended best practice should be a national priority.

Daniel Niven is an expert adviser with EvidenceNetwork.ca, an intensive care physician and assistant professor in the Departments of Critical Care Medicine and Community Health Sciences in the Cumming School of Medicine at the University of Calgary.

© 2016 Distributed by Troy Media

New Frontier Foods Expands Ocean's Halo® Product Line Launching Delightfully Sweet Dark Chocolate Seaweed Strips

- The Seaweed Strip™ with Dark Chocolate Continues Industry-Leading Product Innovation

- Company also adding USDA Organic Sushi Nori to Product Line

- Chili Lime and Korean BBQ Expand Flavors of The Seaweed Snack™ Sheets

- Cerritos, CA Plant Now SQF Certified

 New Frontier Foods, maker of Ocean's Halo^® seaweed products, today announced a
 significant expansion to its product lines and manufacturing capabilities debuting at 2017
 Winter Fancy Foods show on January 22^nd through the 24^th in booth #3000, at the
Moscone Center in San Francisco, California. The new product offerings include:

• A first-of-its-kind Dark Chocolate Seaweed Strip: Imagine two thin layers of 
•  seaweed surrounding a crunchy layer of Almonds or Coconut, with just the right
•  amount of delicious dark chocolate in the middle. Both the Almond and Coconut 
• skus are our highest-ever scoring products in pre-launch taste tests, and are an
•  expansion to The Seaweed Strip™ product line.
• Chile Lime and Korean BBQ Flavors Added to The Seaweed Snack™ Sheets: 
•  Our popular USDA Organic sheeted seaweed snacks now have two new flavors – 
• Chili Lime and Korean BBQ – which also remain available in Sea Salt, Maui Onion,
• Texas BBQ and Sriracha flavors.
• Organic Ocean's Halo ^® Sushi Nori – to satisfy growing market demand for at
• -home sushi products, a high-quality line of organic sushi nori will debut in the Spring 2017
• US Production Facility Now SQF Certified – Our seaweed production facility in 
• Cerritos, California was SQF certified in the fall of 2016. 

Commenting on the expansion, Ocean's Halo^® co-founder Robert Mock noted:
"Seaweed shouldn't be boring. Consumers deserve new and interesting products
and we're going to be relentless in our pursuit of product innovation. We couldn't be
 more excited about the dark chocolate strips, new flavored sheets and the organic
 nori. And stay tuned for another completely new product later this year."
Shoppers can now find Ocean's Halo^® Seaweed snack products in Whole Foods,
Costco, Albertsons, Safeway & Vons, Ahold, Mollie Stones and a growing number
of natural, grocery and specialty markets, co-ops and restaurants in the US and
abroad. Ocean's Halo^® is also sold on Amazon.com.
Retailers interested in ordering please email sales@oceanshalo.com. For more
 information about Ocean's Halo^® and to find a retailer near you, go to www.oceanshalo.com
or join the Ocean's Halo^® conversation on Facebook at www.facebook.com/OceansHalo,
Twitter and Pinterest @OceansHalo #SwimAgainstTheTide.
About New Frontier Foods Inc.  Based in the San Francisco Bay Area, New Frontier Foods Inc. was founded in 2011
by four dads on a mission to leverage the science of superfoods to make ordinary foods
delicious and healthy. Ocean's Halo offers totally delicious crispy, crunchy snacks made
rom USDA Organic, sustainably harvested seaweed.  We are proud to donate two
 percent of our profits to organizations like the Monterey Bay Aquarium's Children's
 Education Fund program that is inspiring the next generation of ocean evangelists.

CONTACT: Press@OceansHalo.com

The Giving Circle

miami herald An adults-only, Julia Tuttle-inspired boutique hotel is opening in Miami Beach

http://www.miamiherald.com/news/business/article126879094.html#storylink=cpy

McCormick Announces Spring New Product Lineup

Cajun Hot Sauce, Korean BBQ Marinade, new offerings bring serious flavor to the grill and kitchen

McCormick & Company, (NYSE: MKC) a global leader in flavor, is launching a range of
 new products bringing flavors from around the world, and across America to kitchens
 and grills this spring. The 17 new products answer consumer demand to explore
 regions through taste, while still offering ease and simplicity in the form of quick marinades,
 baking mixes and sauces.

"Beyond spicy or tangy, consumers want to experience the authentic flavors of places
like Hawaii, New Orleans and Brazil," said Virginia Jordan, McCormick Vice President
of Marketing. "Our new products make it easy to enjoy these tastes at home, whether
adding a splash of Cajun Hot Sauce to fried chicken or marinating steak in our Korean
BBQ marinade."
McCormick Grill Mates: With Hawaiian cuisine taking over the mainland, and
churrascarias and Korean BBQ in towns across the country, these new Grill Mates
 liquid marinades, mixes and seasonings allow grillers to add flavors they enjoy at
restaurants to cook-out staples this spring and summer.

• Korean BBQ Marinade Mix
• Hawaiian Woodfire Grill Marinade
• Smokehouse Mesquite Marinade
• Garlic, Herb & Wine Marinade
• Brazilian Steakhouse Seasoning
• Bacon Chipotle Seasoning
• Southwest Chipotle Burger Sauce Mix-In

Stubb's: New seasoning mixes were specially created to flavor different types
of meat – from pork to steak and chicken – with big Texas taste.

• Beef Marinade Mix – Soy, Garlic and Red Pepper
• Texas Steakhouse Marinade Mix – Ancho Chili and Garlic
• Chicken Marinade Mix – Citrus and Onion
• Pork Marinade Mix – Chili, Lime and Ginger

Zatarain's: Hot sauce and biscuits are staples of the Southern food scene.
Zatarain's first-ever hot sauce is made with aged red peppers, Cajun spices
and big chunks of flavorful garlic. And, new mixes for flaky biscuits and
 crumbly cornbread are made with no artificial flavors, colors or preservatives.

• Cajun Hot Sauce
• Cheddar Garlic Biscuit Mix
• Cheddar Jalapeño Cornbread Mix
• Honey Butter Cornbread Mix
• Buttermilk Biscuit Mix
• Cilantro Lime Rice

For more new product information and high-res images, visit McCormick.com/SpringLineup.
About McCormick
McCormick & Company, Incorporated is a global leader in flavor.
With $4.3 billion in annual sales, the company manufactures, markets
and distributes spices, seasoning mixes, condiments and other flavorful
products to the entire food industry – retail outlets, food manufacturers and
foodservice businesses. Every day, no matter where or what you eat,
you can enjoy food flavored by McCormick. McCormick Brings Passion to Flavor™.
For more information, visit www.mccormickcorporation.com.
CONTACTS:
Laurie Harrsen
McCormick & Company, Inc.
410.527.8753
Laurie_Harrsen@mccormick.com
Lauren O'Leary
APCO Worldwide
646.556.9323
Loleary@apcoworldwide.com

Cheesy pull-apart bread

Made with hand-stretched cheese that’s made to be melted, this party-sized appetizer makes an impressive entrance and tastes even better than it looks.

Ingredients

1 (700 g) round loaf of bread

3/4 cup (175 mL) salsa verde, homemade or store-bought

10 oz (300 g) Canadian Mozzarella, sliced

Salsa verde:

1 clove garlic

1/2 onion, coarsely chopped

1 jalapeno pepper, seeded

1/2 cup (125 mL) cilantro

1 can (820 mL) whole tomatillos, drained

Lime juice

Salt

https://www.dairygoodness.ca/recipes/cheesy-pull-apart-bread

Creating A Profession And Improving Health: Academy of Nutrition and Dietetics Celebrates Its Centennial In 2017

CHICAGO, Jan., 2017 /PRNewswire-USNewswire/ -- The Academy of Nutrition and Dietetics, the world's largest organization of food and nutrition professionals, will celebrate its 100^th anniversary in 2017 by honoring the dietetics profession and forging a new vision for the Academy's Second Century.
For the past 100 years, the Academy (www.eatright.org) has been dedicated to building a profession that optimizes health through food and nutrition. The Academy was founded as the American Dietetic Association in 1917 by a visionary group of women committed to taking on the greatest food and nutrition challenge of the day: conserving food, feeding the troops and nourishing Americans while combating malnutrition in the face of severe food shortages during World War I.
"Our founders created an organization and a profession that changed the course of food, nutrition and health," said registered dietitian nutritionist and the Academy's 2016-2017 President Lucille Beseler.
Today, the Academy represents more than 100,000 registered dietitian nutritionists and dietetic technicians, registered, working across the food and health spectrum in hospitals, foodservice, academia, business, wellness, agriculture, public health and private practice. The Academy continues to provide unequalled, evidence-based nutrition practice resources for its members and health professionals.
"The Academy of Nutrition and Dietetics has built on the legacy of our brave and inspirational founders as we address food and health systems that have changed significantly, becoming more global and complex," Beseler said.
"The ability to feed people and feed them well is a challenge we face in our homes, our schools, our communities, our nation and around the world. Yet these challenges also present unique opportunities for innovation and collaboration between nutrition professionals and other leaders," Beseler said.
A significant part of the Academy's Second Century includes expanded international collaborative relationships. In September 2016, the Academy convened the Nutrition Impact Summit, which brought together nearly 200 Academy members and thought leaders in food, wellness and health care systems to identify potential projects and strategic partners in the U.S. and worldwide. 
"Honoring our legacy means unflinchingly addressing the health challenges of the present day, our present century and the next. The Academy's vision for the Second Century is grounded in an extraordinary commitment to collaboration, a focus on service and an emphasis on creating a world where people and communities flourish because of the transformational power of food and nutrition," Beseler said.
The Academy will commemorate its centennial throughout 2017, at the Academy's Food & Nutrition Conference & Expo™, to be held October 21 to 24 in Chicago.
All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy's Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use "registered dietitian nutritionist" (RDN) instead. The two credentials have identical meanings.
The Academy of Nutrition and Dietetics is the world's largest organization of food and nutrition professionals. The Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org

CONTACT: Rhys Saunders, 800/877-1600, ext. 4769, media@eatright.org

Why we can't dismiss caring for the old

The health-care system must do better at addressing conditions that restrict how we live as we get old

By Kenneth Rockwood
Contributor
Troy Media

Click image for Hi-res

HALIFAX, N.S. /Troy Media/ - Should medicine be ageist?

A young trainee doctor recently proposed to me that it should. Health care is overstretched, she argued. "We can't do everything for everyone, so why spend money on old people, who have little chance of benefit?"

For her, ageism is not all that bad - in fact, it's a practical response to limited resources.

I'm unpersuaded. Ageism is not benign. We fail older people when we treat them, as typically we do, in ways that are at odds with how ageing works. Ageism masks our need to do better.

The challenge is the complexity of ageing. With age, almost all diseases become more common.

Health care has become pretty good at assembling teams that specialize in specific problems, creating focused, subspecialized care.

And patients do best when their single illness, no matter how complicated and no matter what their age, is their main problem. Subspecialized care may work very well for them.

But as we age, we're more likely to have more than one illness and to take more than one medication. And as we age, the illnesses that we have are more likely to restrict how we live - not just outright disability, but in our moving more slowly or taking care in where we walk, or what we wear or where we go.

Not everyone of the same age has the same number of health problems. Those with the most health problems are frail. And when they're frail, they do worse. Often, those with frailty do worse because health care remains focused on single illness. Our success with a single-illness approach has biased us to think that this is the approach we should always take.

When frail people show up with all their health and social problems, we see them as illegitimate or unsuited for what we do.

So would the young doctor be right if instead of restricting care in old people, she simply opted for restricting care for frail people? Should frailism be the new ageism?

For health care, such a notion would be self-defeating. If frail patients are unsuited to the care that doctors provide, we must provide more suitable care.

Frail older adults consume a lot of care. Far better that those of us in the health system treat them as our very best customers. That would improve care for everyone.

No one admitted to hospital benefits from poor sleep, but (mostly) we get away with it in our fitter patients. Not so in the frail, in whom it leads to worse outcomes: longer stays, more confusion, more medications, more falls and a higher death rate.

No one benefits from being immobilized too long. No one benefits from not having medications reviewed, or from poor nutrition, or inadequate pain control, or getting admitted when care at home would be better or in not clearly discussing goals of care. Just because the health system mostly gets away with it in fitter patients is no reason to forego change.

Changing routines to improve care will benefit everyone. But it won't happen if we see frailty as an acceptable form of ageism. We need to invest in better care and in better understanding how to design, test and implement it.

As important as subspecialties are, by definition each subspecialty group benefits a small fraction of people. The skills required to provide expert general care, particularly for frail older adults, have been less celebrated. Compared to disease research, ageing and frailty are barely on the funding radar screen.

In any guise, ageism can be insidious. We don't have to go far to find it. I find it in myself when I'm in a long line. It's not the science of how movement becomes slow that saves me then - it's realizing that slowness is not a moral failing, much less one directed at my busyness.

What we do in our health system now fails older people who might benefit if we provided better care. In that way, it fails us all.

Attitudes must change. Medicine should not be ageist. It shouldn't even be frailest. We must work to provide better care for frail older adults, especially when they are ill.

Kenneth Rockwood is a geriatrician in Halifax, N.S., and a researcher with Canadian Frailty Network (CFN), a not-for-profit organization dedicated to improving care for older Canadians living with frailty.

© 2016 Distributed by Troy Media

Move health research out of the academy and into the community

Health changes require greater input by people trained to create a difference - and that's not happening in Canada

By Stephen Bornstein
with Adalsteinn Brown
EvidenceNetwork.ca

TORONTO, Ont./Troy Media/ - Canada has a mismatch between the world-class health research we produce and how that research is implemented into our health-care system.

Our doctoral graduates are among the most productive and respected researchers in health services, health policy and health economics - and Canadian universities are often in the global top 10 for these areas of study. Yet our health system continues to underperform.

Where's the disconnect?

Click image for Hi-Res

The Commonwealth Fund ranks comparable health systems around the world on a number of performance indicators. It continually places Canada as one of the worst performers across a number of categories, such as timeliness, safety and efficiency of care. Only the United States routinely performs worse, sitting at last place overall.

It would be easy to point to health-care funding as the culprit but that's largely not the case.

Canada spends roughly 10.4 per cent of its gross domestic product on health, more than the United Kingdom, New Zealand and Australia.

The truth is, we often don't manage our health system well.

But much can be done to lift Canadian health care out of its poor standing.

Over the last several decades, a number of studies from experts inside and outside of Canada have pointed out the gap between the performance of our system and the level we should expect.

Click image for Hi-Res

Landmark reports from Manitoba and Ontario show that a patient's likelihood of getting needed surgery depends heavily on where they live. Studies also show a huge gap between what we know to be effective and appropriate care and what people actually receive. And a study from over a decade ago shows that nearly one in 13 hospital visits resulted in adverse health events with nearly nine per cent of these ending in preventable death; a follow-up study last year shows that little has changed.

We can do better, but how?

Health system changes require greater input by people trained to create and use evidence to design, implement and evaluate them. That's not happening in Canada.

Every year, more than $3.5 million is invested in the training of health-care-related PhDs in Canada. But for the majority of them, the likelihood of academic employment is low and declining. In fact, the vast majority will work in health services and management fields, not academia. Yet our doctoral programs in health sciences don't prepare them for such work.

An extensive interview-based study found that our recent health PhDs are not having the impact they could have on Canada's health system - the sort of impact that many of our most advanced graduates with PhDs see as the goal of their careers and the reason for their training. While well prepared in academic terms, they lack preparation in the managerial and leadership skills necessary to make tough decisions based on evidence with a relentless commitment to evaluation and improvement across the system.

We can change this - and we've started to.

Over the past two years, the Canadian Health Services and Policy Research Alliance has worked with experts to improve the impact of Canadian PhDs on the quality and sustainability of our health system - by changing the training and preparation they receive.

It's time to move health research out of the academy and into the community.

We now provide experiential learning opportunities during and after PhD training, where individuals get the opportunity to work with hospitals, government agencies and other health-care providers in the community - to apply their skills and findings directly in the service of health system improvement.

We're building an open source curriculum to teach health PhDs essential managerial and leadership skills they need to make sure their expertise gets translated into better decisions across our health system.

Discussions about health funding will always be important, but we need to make sure we have the personnel to make the system better, regardless of the dollars transferred between levels of government.

We have a great resource in Canada's university-based training programs in health services and PhD graduates who want to make a difference. Now we need to make sure they have the opportunity.

Adalsteinn Brown is an expert advisor with EvidenceNetwork.ca, the director of the Institute of Health Policy, Management and Evaluation and the Dalla Lana Chair in Public Health Policy at the University of Toronto. Prior roles include senior positions in the Ontario government. Stephen Bornstein is director of the Centre for Applied Health Research and a professor at Memorial University. Prior roles include senior positions in the Ontario government.

© 2016 Distributed by Troy Media

Blueberry & Cream Cake

Blueberry & Cream Cake is great with a cup of tea or coffee

Recipe: http://www.flourmewithlove.com/2011/06/blueberries-and-cream-cake.html

Mont SUTTON

  Here are a few other 2016-2017 holiday hits:

• The alpine touring craze is confirmed: sales of rando-ski passes are up, and so are equipment sales at the Boutique Expérience SUTTON, which had counted on the trend and acquired an even more specialized back country equipment this year.
• The boutique has also experienced a 140 % increase in helmet sales, and a 150 % increase in goggle sales, in comparison to an average year, mostly in response to its even wider selection and improved layout.
• New skiers were also three times as many to pick up a new winter sport this holiday season with our initiation packages.
• Monday pass and Friday pass sales (168 $) are still increasing, making this year their best since their introduction.

More activities to come

Even though the holiday excitement is over, Mont SUTTON is not slowing down. From January 10^th to February 16^th, those 50 and over, men, and women are all celebrated on their own 25 $ ski days: 50+ Club Tuesdays, Suits and Ties Wednesdays, and Divas on Skis Thursdays. What’s more, every weekend, skiers are encouraged to take a pair of new skis out for a run for free from our demo deck. An ideal way to try before you buy from the Boutique Expérience SUTTON! For all upcoming activities at Mont SUTTON: www.montsutton.com/activities.  

Potato and Greens Frittata

An easy, tasty meal—for breakfast or any time.

http://www.organicgardening.com/cook/potato-and-greens-frittata

You can use sliced Canadian bacon for a lower-fat version of this hearty egg dish.

Serves: 6
Prep:  5 min
Cook: 30 min
Total: 40 min
            
Ingredients

• 1½ tablespoons olive oil
• 2 large sweet onions, thickly sliced
• 1 teaspoon coarse salt
• ¼ teaspoon pepper
• 2 teaspoons balsamic vinegar
• 1¼ cups cubed (½ inch) cooked potatoes
• ¾ cup cooked greens, such as mustard or kale, chopped
• 2 slices bacon, cooked and crumbled (optional)
• 8 large eggs, beaten
   

Directions
1. Preheat the oven to 350°F.

2. In a 10-inch ovenproof skillet, heat the oil over medium heat. Add the onion slices, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, turning with tongs, until well browned, about 10 minutes. Sprinkle with the vinegar and cook 1 minute longer.

3. Add the potatoes, greens, bacon (if using), and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour the eggs over the vegetables and stir to blend. Cook over medium heat until the mixture begins to set, about 3 minutes.

4. Place the skillet in the oven and bake for 15 minutes, or until set. Let stand 5 minutes, then invert onto a platter. Cut into wedges to serve.

Nutritional Facts per serving
Calories     213.8 cal
Fat     11.3 g
Saturated fat     2.9 g
Cholesterol     284.9 mg
Sodium     557.5 mg
Carbohydrates     17.7 g
Total sugars     6.8 g
Dietary fiber     2 g
Protein     11.2 g

Courtesy of the Rodale Healthy Recipe Finder.

REGULATION & SAFETY

FDA announces new sun screen guidelines

To expedite the review and approval process for over-the-counter sun care, the US Food and Drug Administration issued new guidelines this week, outlining the data required to demonstrate that sun care ingredients are generally recognized as safe and effective... 

Read More

Retro Recipe: Double-Quick Cinnamon Streusel Coffee Bread

This one-bowl coffee cake recipe is definitely worth reviving.

Coffee cake reminds me of my mom. She loves it! The evidence was in the tasty Saturday breakfasts I grew up eating, where she’d serve up thick slices of Sour Cream Coffee Cake or Cherry Swirl Coffee Cake on the regular. Another thing my mom loves, as do I, are vintage Betty Crocker cookbooks. I find them tucked under the Christmas tree, in spontaneous packages on my porch and in my mom’s suitcase when she visits. They are treasures! Not only are the recipes tried and true, but they’re full of the best illustrations (one of which I loved enough to get tattooed on my arms!).

While perusing Betty Crocker’s New Good and Easy Cook Book, I stumbled across this recipe for Double-Quick Coffee Bread and knew I needed to make it soon. Unlike other crumb-like coffee cakes, this recipe is more like monkey bread’s cousin, but instead of relying on pre-made biscuits, its base is homemade. After making the recipe a couple times, I’m completely hooked! I can’t wait to send this recipe to my mom, and to make it again (and again). 

This method is simple, and, as an extra bonus, it’s all done in just one bowl. Start by stirring the bread ingredients together with a wooden spoon. (You can use an electric mixer too, if you’d prefer.)

 (0)

 

0

Prep Time:

15 min

Total Time:

1 hr 50 min

Servings:

8

Ingredients

• Cinnamon Streusel Topping

  • 1/2cup chopped nuts
  • 1/3cup granulated sugar or packed brown sugar
  • 2tablespoons Gold Medal™ all-purpose flour
  • 2teaspoons ground cinnamon
  • 2tablespoons butter, softened

• Coffee Bread

  • 1package active dry yeast
  • 3/4cup warm water (105°F to 115°F)
  • 1/4cup granulated sugar
  • 1teaspoon salt
  • 2 1/4cups sifted Gold Medal™ all-purpose flour
  • 1/4cup butter, softened
  • 1egg

Directions

• 1Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together or rub Cinnamon Streusel Topping ingredients; set aside.
• 2In large bowl, dissolve yeast in warm water. Add 1/4 cup sugar, the salt and 1 cup of the flour; beat thoroughly 2 minutes. Add 1/4 cup butter and the egg; gradually beat in remaining flour until smooth.
• 3Drop small spoonfuls of dough over entire bottom of pan. Sprinkle with cinnamon streusel topping. Cover; let rise in warm place 50 to 60 minutes or until doubled in size.
• 4Heat oven to 375°F. Uncover dough. Bake 30 to 35 minutes or until brown. Immediately turn bread out of pan onto serving dish. Serve warm.