Sunday, July 29, 2012
Saturday, July 28, 2012
Edible Art: Olympic Colors
The symbol of the Olympic Games is composed of five interlocking rings, colored blue, yellow, black, green, and red on a white field. This was originally designed in 1912 by Baron Pierre de Coubertin, adopted in June 1914 and debuted at the 1920 Antwerp Olympics.
The Olympic Charter states the Olympic symbol represents the union of the five regions of the world and the meeting of athletes from throughout the world at the Olympic Games.
Olympic Colors made from fresh foods.
Olympic Cups and Skewers
Cup: Layer raspberries, blackberries, kiwi, yellow squash, and blueberries in a dessert cup.
Skewer: Use a wooden skewer. Add the following fruits and/or vegetables: zucchini or kiwi; yellow squash or grapefruit; blueberries; raspberries; and black berries.
Cup: Layer raspberries, blackberries, kiwi, yellow squash, and blueberries in a dessert cup.
Skewer: Use a wooden skewer. Add the following fruits and/or vegetables: zucchini or kiwi; yellow squash or grapefruit; blueberries; raspberries; and black berries.
Serve skewer in Olympic cups.
Nutrition Information.
41 Calories
1 g Protein
10 g Carbohydrates
3 g Dietary Fiber
3 g Dietary Fiber
0 g Fat
0 g Saturated Fat
0 mg Cholesterol
36 mg Vitamin C
36 mg Vitamin C
1 mg Sodium
Resource.
Factsheet the Games of the Olympiad
Wikipedia, Olympic Symbols
Factsheet the Games of the Olympiad
Wikipedia, Olympic Symbols
Thursday, July 26, 2012
July 26, Food and Wellness Events
National Chili Dog Day
National Coffee Milkshake Day
22nd Anniversary of the
Americans with Disabilities Act
Americans with Disabilities Act
Signing Ceremony - July 26, 1990
Saturday, July 21, 2012
Friday, July 13, 2012
July 13, Food Events. National French Fries Day and
Cow Appreciation Day
Cow Appreciation Day
Nutrition Information obtained from the following resources.
Yield 4 servings
Ingredients
3 russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried thyme
salt and pepper to taste
Directions
Directions
Preheat oven to 400 degrees F° (200° degrees C). Use a non-stick baking sheet or spray lightly with cooking spray.
Arrange potato strips in a single layer on the baking sheet, skin sides down. Spray with cooking spray and sprinkle with thyme and salt and pepper to taste.
Bake 25 minutes in the preheated oven, or until golden brown.
Nutritional Information per serving.
Serving Size 3.8 ounces (106.6 g)
99 Calories
3 g Protein
23 g Carbohydrates
2 g Dietary Fiber
0 g Fat
0 mg Cholesterol
11 mg Vitamin C
30 mcg Folate
30 mg Magnesium
75 mg Phosphorus
570 mg Potassium
11 mg Sodium
July 13, Cow Appreciation Day
Origin. For one day only, black and white spots, cow bells and furry ears will be appropriate attire at Chick-fil-A restaurants all across the nation. In celebration of July 13, Cow Appreciation Day (an unofficial yet nationally recognized holiday), Chick-fil-A will award a FREE Meal (breakfast, lunch or dinner) to any customer who comes to one of their 1,600+ restaurants fully dressed as a cow.
Other Option for Cow Appreciation Day. Try a vegetarian meal today.
Wednesday, July 11, 2012
July 11, National Blueberry Muffin Day
The Food Label Detective:
Otis Spunkmeyer Wild Blueberry Muffin
The Food Label Detective:
Otis Spunkmeyer Wild Blueberry Muffin
Can You Eat Just Half a Muffin?
*FDA 21 CFR 101.9 Nutrition labeling of food. (http://bit.ly/nVsDlD). FDA regulation allows manufacturers to round number of servings to the nearest 0.5 serving, as long as they use the term “about”. Serving size is based on RACC = Reference Amount Customarily Consumed per Eating Occasion.
Most people assume one muffin is one serving.
As packaged foods get larger, so does the number of servings.
Read the label - Don't overeat.
The label can be misleading, but it is within the FDA Guidelines.*
One Serving Size: 1/2 Muffin (57g/2 oz)
200 calories per Servings
Package Size: Net Wt. 12 oz (340g)
6 Servings per Container
One Muffin = 2 Servings (400 Calories per muffin)
Tuesday, July 10, 2012
Teddy Bear Picnic Day
Even Teddy Bears Practice Food Safety
Even Teddy Bears Practice Food Safety
Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood should be packed while still frozen so that they stay colder longer.
Pack beverages in one cooler and perishable foods in another. This will prevent the perishable foods from being exposed to warm outdoor temperatures.
Limit the number of times the cooler is opened so as to keep the contents cold longer.
Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared and cooked foods or foods that will be eaten raw, such as fruits and vegetables.
Rinse fresh fruits and vegetables under running tap water before packing them in the cooler.
For more food safety tips, visit