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Wednesday, November 27, 2013

Braces-Friendly Entrees for Thanksgiving

Thanksgiving is just around the corner! Do you have braces but is not sure what's safe to eat during the holidays? We found two delicious entrees that are not only healthy, but also braces-friendly. We wouldn't want you to spend your Thanksgiving coming in to repair a broken bracket! ;)

10-Shallot Spaghetti with Kale (serves 4)
What you'll need
2 tablespoon Extra Virgin Olive Oil
4 tablespoon butter sliced into small pieces
10 large shallots thinly sliced
4 cloves garlic thinly sliced
2 tablespoon chopped thyme
1 pound whole wheat spaghetti
1 bunch kale, thinly sliced (Tuscan, black, or dinosaur kale will do)
1/2 cup grated percorino-romano or parmigiano-reggiano cheese
1/4-1/2 cup chopped parsley
salt and pepper for taste

1. Boil a large pot of water
2. In a large skillet, heat the EVOO and butter over medium heat. Add shallots, garlic and thyme along with salt and pepper. Cook for about 15-20 minutes until a light-caramel color forms.
3. Add salt to the boiling water. Cook the pasta.
4. Cook the kale in the same large pot for 4 minutes.
5. Take about a cup of the cooking water from the large pot and add to the shallot sauce.
6. Drain the pasta and add it to the pot along with the sauce. Toss for 1-2 minutes until flavor is absorbed.
7. Add in cheese and parsley and VOILA!

Barley Risotto with Shrimp (serves 4)
What you'll need
4 tablespoon butter
1 small onion diced
1 cup whole-grain barley
1/4 cup white wine
1 cup chicken broth
3/4 pound medium shrimp peeled and deveined
1 pinch crushed red pepper
1 tablespoon rosemary chopped
1 lemon, halt zested, half cut into wedges
salt and pepper for taste

1. Melt 2 tablespoon butter in a large saucepan over medium heat. Add onion and cook for 1 minute. Add barley and wine for 3 minutes until liquid is absorbed.
2. Add broth and 2 cups of water and bring to a boil. Cover and cook for 45 minutes until barley is tender and liquid is absorbed.
3. Add the shrimp into the barley. Cook for 4-5 minutes until shrimp are firm and pink.
4. Add 2 tablespoon butter and red pepper. Season with salt and pepper, rosemary and lemon zest. Serve with lemon wedges. BON APPETIT!

Let us know how these recipes worked out for you! If you have any braces-friendly recipes to share, please don't forget to comment below! :) Happy Thanksgiving everyone!

Friday, November 22, 2013

Parenting in the E-era

Pediatricians recommend setting limits on the use of electronic devices to ensure a healthier children. According to the American Academy of Pediatrics, excessive use of electronic media is associated with obesity, poor school performance, aggression and lack of sleep." Some of their suggestions include keeping televisions and internet – accessible devices out of children's bedrooms. Also, parents need to be role models and turn off devices at the dinner table. Sometimes true love takes tough love in parenting.

Source: Wall Street Journal

Monday, November 11, 2013

Sweet Potatoes, Bananas, & Honey?! YUMMM!

Hi everyone! We are back for more holiday recipes! We wanted to share something with you that's not only  sweet and savory but also healthy and nutritious. This recipe includes sweet potatoes, bananas and honey and makes a great dessert for the holiday season. Bon appetit!

What You'll Need(serves 10-12)
5 sweet potatoes
4 unpeeled bananas
2 sticks of butter at room temperature
1/4 cup of honey
Pinch of Kosher salt
3/4 cup dark brown sugar
1/2 cup all purpose flour
1 1/2 cups chopped pecans

1. Roast sweet potatoes in pan for 30 minutes in oven at 375 degrees. After, toss in bananas and roast until both sweet potatoes and bananas are soft.
2. Scoop out sweet potatoes flesh into a bowl. Peel bananas and toss in the bowl with butter, honey, and salt. Beat with a wooden spoon until fluffy. Spoon into baking dish and smooth the top.
3. Rub the remaining stick of butter, brown sugar, flour and pecans in a bowl until the mixture is combined. Top the mixture onto the sweet potatoes and heat in oven for 20 minutes.

Serve warm!

We would love to see your final product so don't forget to send in some pictures! Stay tune for more healthy holiday recipes!!

Source: Food Network "Whipped Sweet Potatoes and Bananas with Honey" 

Tuesday, November 5, 2013

Spicing Up the Holiday Season

Hi everyone! As the holiday season approaches, we would like to share with you amazing recipes we've discovered that simply reminds us of fall.  If you decide to make the dish, comment below and tell us what you think! Also, don't forget to share with us some of your favorite dishes as well! Bon appetit!

Spicy Quinoa with Sweet Potatoes

What you'll need (6-8 servings)
1 3/4 cups of quinoa
3 cups of chicken broth
3/4 cup water
1/2 teaspoon salt
3 tablespoons oil of your preference
1/2 thinly sliced red onion
2 finely chopped cloves garlic
1 tablespoon ancho chile powder
1 teaspoon ground coriander
1/ teaspoon ground cumin
1 small red jalapeño pepper, without seeds & thinly sliced
2 small sweet potatoes, peeled and cut into 1/2-inch cubes
1/3 chopped cilantro
1-2 tablespoon lime juice

1. Cover quinoa with water and drain twice. Under medium heat, stir quinoa in a pan for 8 minutes. Add 1 1/2 cups chicken broth, water, and salt and bring to a simmer. Cover pan and cook quinoa until tender for about 15 minutes.
2. On another skillet, cook red onion and garlic in oil for 4 minutes. Add chile powder, coriander and cumin. Stir for 1 minute. Add 1 1/2 cups of chicken broth, jalapeño and sweet potatoes and cook on medium high heat. Don't forget to stir! :) This should take about 15 minutes for the sweet potato to become tender and the liquid absorbed.
3. Add the sweet potato mixture to the quinoa along with some lime and cilantro for taste.

We hope you find this recipe both delicious and pleasing to the eye! Share with us your opinions and don't forget to snap some pictures! Visit us again soon for some more recipes to spice up the holiday season! Happy cooking everyone!

Source: Food Network 

Sunday, November 3, 2013

A Clever Decision

As high school students begin receiving their college acceptance letters, several factors help determine which schools they decide to commit the next several years of their lives to. Location may be the most important factor as some students like to stay near home while others would like to "get away". Others may prefer schools that are known for their area of study or extracurricular interests. Regardless of the reason, picking a university may be one of the most important decisions a student may make in their lifetime.

An unlikely but clever factor helped 19 year old liberal arts major, Margaret Ritten decide on which college to attend and it was definitely not the norm. Ritten picked Oberlin College because it gave her the opportunity to borrow a work of art at Allen Memorial Art Museum for $5 a semester. Selections ranged from masterpieces by Picasso, Chagall, and Matisse! This idea is most certainly one that is enticing to all art lovers!

What factors helped you pick the university you attended as an undergrad? For those preparing for university, what factors are most important to you? Share with us your unique experiences and ideas! We love inspiring stories!

Source: Want a Picasso, Chagall, Matisse for only $5? Attend Oberlin. By Angela Chen at The Wall Street Journal. 2013