Last Sunday afternoon, my neighbors and I plopped down on my front porch. With the hustle and bustle of summer, we hadn’t had a chance to get together and catch up. I had a pitcher of ginger peach iced tea chilled in my refrigerator, which turned out to be the perfect thirst quencher on a hot day. I prefer unsweetened iced tea, flavored by the tea itself or fruit slices. To keep tea (or any cold beverage) flavorful, make ice cubes by freezing leftover tea in trays instead of water. That way, drinks don’t get diluted. Here are some of my favorite summer drinks that you can sip without overdoing it on calories:

• Iced and frozen coffee drinks: Make a skinny iced coffee by shaking together chilled coffee, ice cubes, fat-free milk and sugar-free flavored syrup. For a frozen version, whirl the same ingredients together in a blender instead of shaking.

• Strawberry mint water: I saw this unique beverage at a hotel pool! Place cold water and strawberries in a blender and puree until smooth. Strain to press out juice/water and discard seeds and solids, then add crushed fresh mint leaves and ice. Dilute with additional cold water as needed.

• Infused “spa” water: Float orange, grapefruit, lemon or lime slices in a pitcher of cold ice water. Or add cucumber slices or herbs such as fresh crushed mint and rosemary for flavor.

Do you have a favorite thirst quenching recipe to share?

Hello mid-year, what were those resolutions anyway? Aside from the running I had to go back and look at my posts to see what I had committed to, so, I am not surprised that I’ve let go of most of them – thank goodness for the blog to keep me on track! Even the running got off to a slow start with a sprained ankle followed by a broken treadmill. I was able to get one race in the first week of June so I’ll be close on that one for the year but not likely to hit four half-marathons like I had hoped. The books - I’ve had zero time to read, I’m hoping to slow down a bit next month as we wind down summer so maybe I can squeeze a book in. And eating better – that I’ve realized is completely tied to my running which impacts my energy and eating. If I’m tired or sluggish the first thing I reach for is a snack. Much easier to ignore the impulse if I’ve run that day, just clears all the cobwebs out and my body wants real, healthy food. As one of my former colleagues said, “running is the glue that holds it all together” – she couldn’t have been more right! Here’s a fun poll:

Where are you on your resolutions?

• I’m all over them, right where I want to be
• Getting there, not quite where I want to be
• Resolution, smesolution, who has time for resolutions?

July 30^th is National Cheesecake Day. I love cheesecake, and I have tried a lot of different kinds, but one thing is for sure, the best cheesecake comes right from the Safeway Bakery. The Colossal New York Cheesecake is the finest real baked cheesecake I have ever eaten. Just take some fresh fruit, or chocolate syrup and put over a slice of this wonderful cheesecake and you have an unrivaled dessert. While my favorite is the New York cheesecake, they have chocolate topped, cherry topped, and lemon raspberry. Stop by the bakery and pick up a slice, I am sure it will become your favorite too.

California Seedless Grapes are experiencing increased demand these days, which is great news because they are available longer throughout the year! Thompson seedless grapes have been the most popular, but lately the Perlette variety is garnering its own popularity. Perlettes have a nice amber color with a great texture, giving them a flavorful, tasty crunch. When you select them, look for ones that have good color and stems that are nice and green. Once home, they should go right in the refrigerator for storage. Try some California Seedless Grapes and pick your favorite variety!

We all know how important it is to do our part to protect the environment and preserve the natural beauty of our planet. I’m sure (after reading my blogs) all of our daily routines have come to include small behavioral changes such as turning lights off when we leave the room and recycling our kids’ endless array of plastic, glass and paper products. But more than likely, as soon as we hit the road for a few days, our green way of living goes out the window (along with our diets). Fortunately, there are a number of easy ways to maintain our sustainable lifestyles when we’re heading off for some much needed rest and relaxation. Here are a few of my favorite tips for traveling green:

1. Stay at environmentally-friendly hotels. Many hotels use smart energy designs to help reduce their carbon footprint. Look for one in the area you’re staying to support the green movement.


2. Eat at restaurants that offer locally-grown food. These products significantly cut down on greenhouse gas emissions since they require a much shorter transportation route than those that are outsourced from other areas. Plus, locally-grown foods tend to taste better, too.


3. Unplug hotel appliances when they’re not in use. Even when appliances are turned off, they use energy unnecessarily. So, unplug that mini-fridge if you’re not planning on using it during your stay. 


4. Take quick showers instead of baths. A five minute shower saves much more water than a bath, so leave the bath salts at home. Also try and reuse towels instead of using freshly laundered ones everyday.


5. Forget reserving a rental car and explore your vacation destination on foot. This will eliminate greenhouse gas emissions from your transportation and you’ll become better acquainted with the area you’re staying.

Summer and olive oil just seem to go together. Drizzled over tomato, mozzarella and basil caprese salad, brushed on grilled veggies, tossed with pasta, or shaken with fresh herbs and lemon juice in dressings and marinades, it’s the perfect flavor match for the season’s favorite foods. The many names you see on olive oil labels–such as virgin, extra virgin, cold-pressed, light, extra light and more–has long made choosing the right olive oil confusing. But that will become easier this Fall when recently adopted government standards go into effect. The new definitions will help differentiate the more flavorful extra virgin and virgin olive oils from cheaper impostors. “Light” and “extra light” will no longer be allowed to describe olive oil on packages, which is good news. These terms have always been puzzling, since they’ve referred to an olive oil’s lighter color and flavor, not its calorie content, as you might expect.

From a health perspective, olive oil is a winner. It contains monounsaturated fat, the type that is thought to increase “good” HDL cholesterol and reduce total and LDL “bad” cholesterol levels in the blood. Although olive oil is a more healthful choice among fats, remember that like all oils, it contains about 120 calories and 14 grams of fat per tablespoon. So enjoy, but in moderation. What are your favorite ways to use olive oil?

I love roasted vegetables; the only thing that makes them better is when Max grills them! That, and noticing that we have more local produce to choose from lately – zucchini, nectarines, corn, bell peppers, asparagus, eggplant, squash, and portabellas – yum! Getting my kids to eat a variety of veggies is a challenge - I do feel better when I support our local family farms, and sometimes I even talk with the girls about where the produce came from. Many of the growers have their own website which provides not only the history of the farm but also recipes, nutrition info, selection and storage tips, and availability – a great resource.

I used to make my own garlic bread because the bakery never carried Sourdough garlic bread, as they didn’t have a label or bag for it. Well needless to say, it’s Sourdough for me, or nothing. Then I found out that Parmesan cheese accents the flavors of the Sourdough and the garlic butter. I kept trying to get our product development people to “invent” a sourdough garlic bread, as good as mine, that our bakeries could make. Well, it’s here! The taste is as good as the garlic bread I made, but now I don’t have to make it, and it comes in a foil bag that can go in the oven or on the barbeque grill. I have found that some bakeries haven’t started making the sourdough garlic, but if you ask the bakery manager, I’m sure they will take care of you. I like things that are as good as home made, but without the work, and this is one of them.

If you’re a fan of our Refreshe bottled drinking water, then hold on to your hat! Just in time for the dog days of summer, Refreshe is currently showing up on your store shelves in a whole new look and with some new company: soft drinks, water and mixers. Now you can enjoy the “refreshing” taste of Refreshe and at a great value too. Let us know what you think of our new look and line!

I’m sure that many of you have hit the barbecue by now, its summer after all! There are so many things to throw on the grill to make a great meal, but don’t forget about your veggies. They make a great side dish, or snack. My favorites are grilled corn on the cob, zucchini, onions, asparagus and peppers. Just like cooking for any other occasion, make sure you pick out ripe vegetables. If you’re cooking that day, they should be ready to eat when you take them home. Grilling veggies is so simple- just cut them up however small or big you like, brush with some olive oil, add a dash of salt and pepper, and they’re ready to be grilled!

Just because I’m a dietitian doesn’t mean that I don’t know how to have a good time on vacation. Although I eat healthy most of the time, I’m the first to admit that vacations are a break from my regular routine. And to me, that’s how it should be–a chance to enjoy foods and activities that aren’t part of my “everyday.” Case in point: ice cream! Along with tubs of our favorite flavors, we stock up on cones and all the fixings’ for sundaes–hot fudge sauce, whipped cream, sprinkles and, of course, maraschino cherries! And thanks to the culinary efforts of my sister Maura, we indulge in a once-a-year lobster feast that also includes corn-on-the-cob and blueberry cobbler. All of that great food is balanced out–at least partially–by fun activities. I love walking on the beach to town or scouting for pretty rocks and sea stars. My son Tim can’t get enough of bodysurfing, so we’re constantly in the water riding waves. A game of horseshoes keeps everyone occupied while dinner is cooking, and HRD–Home Run Derby–in the front yard with cousins and friends is the perfect start to the day before heading to the beach. My recipe for the perfect vacation? Simply combine food in moderation with fun activities and enjoy!

This is a simple idea that can work anywhere – the local creek, beach, trail, or park. Gabby did this with her class earlier in the year and loved it so we’ve adapted for our family hikes. You can make this as structured or informal as you’d like with paper and pencils to record, a picnic, and drawings or just a simple walk talking about what you see. The key to keeping the girls interested are the questions: What was the first thing you noticed? Using your senses; tell me one thing that you see, smell, hear, and touch. We pack an easy lunch and have the girls draw one of their favorite discoveries when we sense they need a rest along the way. What are some activities that you do on your hikes?

When you walk through our floral department, you will find roses, bouquets, blooming plants and many more items. But if you are looking for what is in season right now, you can’t miss all the Sunflowers we have on display. Sunflowers really speak to summertime; they are big, bright and sunny yellow! Here are some tips to keep these flowers lasting a long time in your home: Sunflowers need a lot of water, so be sure to check the water levels in your vase everyday. Select a vase that can hold a lot of water, and is a little on the heavy side to support the weight of the large blooms. Do use the flower food available in the floral department and add to the water in your vase. A cool trick I use is I tie them together with a little rafia right underneath the blooms. This helps keep them upright since they are so top-heavy! Don’t forget to keep them away from a window sill or other warm spot in your house. 

My family loves cantaloupe. What’s not to love about this juicy, sweet melon? Just like watermelon, I think it’s a perfect staple of summer fruit (especially since it grows the best in warm weather.) When you’re picking out cantaloupe in the store, smell it. If it smells good, it will taste just as delicious. It should also be firm with just a little give. Cantaloupes are picked before they’re completely ripe, so once home they can take up to four days to ripen. Don’t worry though as this doesn’t change the sugar content. Leave on the counter until they are ripe, or until they have been cut- after that they belong in the refrigerator, and can last up to 3 days. My favorite way to eat a cantaloupe is to cut it in half, scoop out the rind, and eat the rest with a spoon!

Try this great recipe for Chicken Salad in Cantaloupe Halves from Safeway:

http://www.safeway.com/IFL/Grocery/Recipe-Search?contentURL=http://safeway.baking.net/Recipe/Recipe....

It’s an old debate: Are store brands really the same quality as the name brands?  In my job I taste a lot of store brand products everyday, and I know for certain they can easily go toe-to-toe with the brand names—and often times, they’re even better! But the only way to end the debate is to see for yourself. This is a fun thing to try with friends.  Pick a favorite snack—like tortilla chips, cookies, or ice cream. Choose a standard store brand like Safeway or Safeway Select™, and choose a matching name brand. The test has to be fair, so choose products that are exactly the same in type and flavor. Remove the packaging and any brand markings that give away clues. Put out the products and have your friends try them and rate them with a score between 1 and 5 (1 lowest, 5 the highest), and have them score on appearance, flavor, texture, and overall liking.  Have them reveal their scores and see if they can distinguish between the store brand and the name brand before revealing which is which. You’ll likely be surprised at the results!  Let’s face it, everyone has name brands they love, but I also know our store brands offer great quality at a great value.  And if you’re disappointed, no worries, we have a 100% guarantee on all of our store brands, stated on the back of every package. What are your favorite store brand products?

I’m on vacation this week visiting family and enjoying the sun and surf, and we’ve been packing lunch to bring to the beach. Growing up, my family always ate “sand sandwiches” because that is inevitably what happens when you try to eat a sandwich at the beach, especially with little kids. But no more–now I make wraps! They’re easy, delicious, versatile and–most importantly–a sand-free sandwich option when rolled in foil. Simply rip off the top half of the foil and use the wrapped bottom as a holder. Try plain or flavored tortillas, flatbread or lavosh as the wrap, and opt for whole-grain varieties if available. Fillings can be anything from dinner leftovers to salads to deli meats and cheese and more. Get creative! Here are some of my favorites:

• PBJB Wrap: crunchy peanut butter, low-sugar strawberry jam and sliced banana.
• Mexican Wrap:  black beans, rice, salsa, avocado, romaine lettuce and a sprinkle of Lucerne® 2% Milk Reduced Fat Shredded Mexican Cheese.
• Indian Wrap:  leftover curried chicken, rice, peas and orange marmalade.
• Veggie Wrap:  grilled marinated peppers, zucchini and eggplant, baby spinach leaves and hummus.
• Steak Wrap:  thinly sliced leftover flank steak, sweet onions, tomato, romaine lettuce, jarred roasted red pepper strips and a sprinkle of blue cheese.
• Turkey Wrap:  honey mustard, turkey breast, Swiss cheese, baby spinach and tomatoes.

What are some of your favorite wrap recipes – for the beach, park, picnic or a desktop lunch?

Gabby went on a Y-princess campout with Max a couple months ago and one innovative dad created a new delicacy around the campfire – Chocolate Chip S’mores! Rather than using graham crackers he substituted chocolate chip cookies – brilliant! Max couldn’t stop talking about this so we decided to give it a try at our next BBQ. A couple notes, this is rich so best to use smaller cookies. Also, the cookies don’t hold up well in foil on the grill so you have to make these the old fashioned way – roast your marshmallow over the flame and then put it between the cookies with the chocolate – delicious!

Right now our team is traveling through select cities and arming themselves with our Bright Green household cleaning products to fight grime the earthy-friendly way. If you live in the following areas, keep your eyes peeled for our Bright Green™ Clean Team.

• Seattle, WA July 8-9
• Portland, OR July 10-11
• San Francisco, CA July 23–24
• Chicago, IL August 20-21
• Los Angeles, CA September 11–12

Volunteers from community-based organizations and charities will join in to add some extra muscle to the clean up effort and also receive free samples of Bright Green cleaning products. Local residents in each city can also register at http://www.cleanitgreenitsweepstakes.com to win a Bright Green clean-up day for their school. So if you see a sea of green and blue-clad volunteers scrubbing away, be sure to stop by and learn a little more about Bright Green.

July is National Blueberry Month! Blueberries have been enjoyed for centuries, and rightfully so. These plump little berries were even used for medicinal reasons by Native Americans! Nowadays they serve a different purpose- mostly just to be enjoyed! When you select a basket of blueberries, make sure they are firm and plump, and don’t have any perspiration because that can lead to decay. They should be a vivid purple-blue to blue-black color. Stay away from any green ones because that means they were picked too early. Once you bring them home, blot any moisture away and put them on a plate covered with plastic. They can last like that in the refrigerator up to 10 days! Remember not to wash them until you’re ready to eat them.

You can learn more about blueberries in this month’s Fresh Ideas Magazine at your local Safeway!

Strawberry Blueberry Smoothie
The very berry flavor of this smoothie is refreshing on a warm summer day after a great workout. You can substitute any berry you like for a twist on this smoothie. Makes 2 servings.

Ingredients:
1/2 cup fresh or frozen strawberries
2 tablespoons Protein Powder, optional
1/2 cup fresh or frozen blueberries
1/2 cup apple juice
1/2 cup fresh orange juice (from about 2 oranges)

Instructions:
Put all ingredients into a blender and puree until smooth.

Note:
Freeze cleaned fruit like bananas, strawberries, mangoes and peaches, when they are ripe.

This will eliminate the need for adding ice when making smoothies.

Recipe by Tony Tantillo

I believe activity time should not only occupy your child but also teach them life-long lessons. A few activities I enjoy with my daughter include using recycled art to create our own masterpieces, beach and neighborhood clean-ups, finding creative ways to conserve energy around the home, recycling, reusing, and reading. In order to plan these activities, ask your child how they would go about doing them on their own. Encourage your children to research the activities with you and help you plan them, then take it a step further and have your child prepare the plan for you. As an example, tell them you want them to teach you about conserving energy. They will love the opportunity to be a teacher and will learn a ton along the way.  

One of my favorite parts of summer is the bounty of berries the season brings. Fresh blueberries, blackberries, raspberries, strawberries­–they’re not only delicious, they’re sweet sources of vitamin C, fiber and antioxidants, too. And all that nutrition packs only about 50 to 85 calories per cup, depending on the variety.

One of my signature red, white and blue ways to celebrate the 4^th of July is to spoon raspberries and blueberries over low-fat vanilla frozen yogurt–yum! The rest of the season, I use berries in all sorts of ways. Here are some of my favorites:

• Marinate strawberries in balsamic vinegar sprinkled with brown sugar and vanilla.
• Bake berries into whole-grain muffins and quick breads.
• Mix blueberries into whole-wheat pancake batter.
• Alternately layer blueberries and strawberries with yogurt and granola to make a parfait.
• Spoon berries over angel food cake and top with a squirt of light whipped cream.
• Gently toss sliced strawberries, baby spinach, toasted pecans and red onion with light balsamic dressing. Add a sprinkle of blue cheese if desired.
• Mash together strawberries and raspberries, and then add a dash of lemon juice and a sprinkle of sugar. Pour into freeze-pop molds and freeze for a cool treat.
• Lightly dip strawberries into melted chocolate. Place on waxed paper until cool.
• And my absolute favorite way: I pop them into my mouth plain!

Do you have any ideas to share?

I love Fourth of July – the county fair, fireworks and BBQs! This year we’re going to continue our annual tradition of watching the fireworks show with our neighbors right from our front yard. Kids come in their PJs and we serve popcorn and beverages. Were also going to have a “potluck block party” on our cul de sac, were still working some of the details,  but Max and I are planning on rolling our grill to the front yard and queuing up some Souvlaki chicken for everyone. This one’s an easy recipe, from Steven Raichlen’s Barbeque Bible, it’s the marinade for his lamb souvlaki, for this occasion I opted to use chicken, given the number of people.  Note, his recipe includes ¼ cup retsina wine or a dry red wine but I omit that. Mix together ¼ cup lemon juice, ¼ cup olive oil, 4 bay leaves, 3 cloves of minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. I also add in some dried rosemary. Marinade the chicken for 6-24 hours and then grill it up. Delicious!

I have had several requests for a gluten free bread formula. I know most everyone reading this will say ‘why a formula’? In baking, we use the terminology “formula” because it takes a precise formulation to make the bread consistently from batch to batch.

Making gluten free bread requires that the wheat flour be removed. That’s cool, but what do you put in its place? This formula was recommended to me (It requires a bread machine.) If you try this bread please let me know how it came out.

Gluten Free Sandwich Bread

1 Tbsp. active dry yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or pretty warm but not hot)

2 ½ cups "Gluten Free All Purpose Flour Mix Recipe” (Detailed Below)
2 tsp. xanthan gum (available at Health Food Stores)
1tsp. salt

2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Bake on the 80 minute setting – the stirring paddle is not necessary.

 Gluten Free All Purpose Flour Mix: (Parts can be cups or pounds depending on your needs)

3 parts corn starch

3 parts brown rice flour
2 parts soy flour
1 part masa harina

Summer is a great time for fresh fruit. But how do you pick the right one? Here are some tips for selecting specific summer fruits.

1. Peaches- When selecting your peaches, look for those that are well-rounded with shades of deep yellow coloring skin coloring under a red blush. Ripe peaches will yield to gentle pressure, particularly along the seam, and give off a sweet fragrance.

2. Strawberries- Strawberries are picked at their peak and do not ripen after harvesting, so select berries that are bright red in color that have a natural sheen with fresh looking green caps. Avoid strawberries with green or white tips.

3. Cherries- A ripe cherry is heavy for its size, giving it plenty of juice. It is very important to store cherries in the coldest part of your refrigerator, usually near the back. The cold storage of cherries will help protect the texture and flavor from the effects of warm summer temperatures.

4. Grapes- Green grapes should have a yellow cast or straw color with a touch of amber, when fully ripe, not an opaque grassy green color. Red grapes should be a deep crimson, not a milky or pale red. Blue grapes should be darkly hued, almost black, and not pale or tinged with green.

5. Apricots- Look for fairly firm, smooth, plump, well-formed fruit that has an orange-yellow to orange color. Store unripe apricots in a paper bag at room temperature away from heat and direct sunlight. Once ripe, usually in two to four days, apricots will keep for a day or two, if stored in a plastic bag in the refrigerator.

One of the best things about summer—you have a good excuse to indulge in ice cream. Think of it as the more environmentally friendly way to stay cool besides cranking up your air conditioner! There’s a great little ice cream shop in my town that makes old-fashioned ice cream right there. There’s a line nearly out the door every summer, even at a cost of $4 for a single scoop!

Fortunately, our frozen aisles are teaming with a whole selection of delectable treats that don’t cost near as much. And if you enjoy good old-fashion ice cream yourself, you’ll likely enjoy our Lucerne Creamery Fresh line. Creamery Fresh ice cream is just like homemade with great ingredients and a rich, smooth dense texture. We have all the traditional favorites—like Mint Chocolate Chip and Butter Pecan, as well as a new larger 64 oz size—perfect for summer parties—in flavors like Chocolate Chip Cookie Dough, Dutch Chocolate and Vanilla. And for those who like to mix things up, keep your eyes peeled for two new exciting flavors in our 1.5 quart size: Coffee Caramel Swirl and Pineapple Upside Down Cake—yum!  

We’re headed across the country for our annual vacation to visit family back East. To keep my son Tim from complaining, “I’m starving!”–and to save money–on our long plane trip, I always pack snacks. The restrictions on bringing liquid or gels through airport security mean items like yogurt and beverages aren’t options, and neither are freezer packs to keep perishable foods cold. But there are plenty of other nutritious and portable snacks that don’t require refrigeration. Here are my family’s travel favorites:

• Sturdy fruit such as apples. Pack fragile fruit like peaches and plums, and grapes, blueberries and strawberries in containers to protect them from bruising.
• Homemade trail mix: nuts, dried fruit bits and whole-grain cereal, tossed with a few chocolate chips.

• Instant oatmeal packets or instant soup cups–just ask the flight attendant for hot water. Remember to pack a bowl and spoon.
• Whole-grain cereal. Munch on it plain or order milk from the beverage cart. Remember a bowl and spoon.
• Peanut or almond butter sandwich on whole grain bread–add jam, if you’d like. Or bring a small container of nut butter to spread on whole-grain crackers, rice cakes or bagged apple slices (remember to bring a plastic knife).
• Granola bars, fruit leather or dried fruit, nuts, popcorn or pretzels.
• Cut-up veggies with a shelf-stable to-go pack of light ranch dressing (okay if they’re less than 3 ounces).

Not only is June National Fresh Fruits and Vegetables month, it is also proclaimed to be the Great Outdoors Month. Beginning in 2004, this designation was designed to highlight the benefits of active time outdoors including more active lifestyles to combat obesity, volunteerism which strengthens our communities, protection of our environment, and just simple enjoyment. We spend as much time as we can outside during the summer; hiking, walking, biking, running, and swimming mostly, and this year, we’ll go on our first official away from home campout as a family! Gabby and Max have camped twice now through the Y-Princesses and they’ve had a great time. I’ll have to dust off my checklists and recipes for camping, and make sure they are kid ready too - it’s been seven years! If you have some favorite camp recipes please share!

With the upcoming bounty of summer veggies, I want to provide some tips on how to keep them fresh.

1. Don’t wash your vegetables before storing them- added water or perspiration will grow bacteria on the produce.
2. Vegetables like beets and carrots should be stored in a plastic bag with perforated holes, allowing just the right amount of air to flow through.
3. If you don’t plan on eating corn on the cob the day you buy it, blanch it and store in a plastic bag. Otherwise, plan on eating it the same day for the best quality.
4. Keep any fruit separate from vegetables in storage bins- the ethylene gas can quicken the ripening process and cause the veggies to spoil.
5. Vegetables like mushrooms and okra need to be kept in a paper bag or in the cardboard box they come in- unwrap the plastic, and cover loosely with a paper towel.

Follow these easy steps to keep your veggies at their best quality and freshness!

Cycling can be expensive and hard to get started yet it has been one of the most rewarding sports I’ve attempted. I find myself viewing the world through different lenses while riding my bike. Whether it is the architecture of the city, the natural surroundings in the parks or the intricate proof of city planning, I enjoy taking in the beauty that surrounds me while I ride. Currently, I ride for exercise, but one day I hope to bike to work with frequency.  

To start cycling, I would suggest taking a spin class to build stamina. Once you are ready for the road, make sure to find a bike shop you are comfortable with and get fitted for the proper sized bike. Starting with an entry level bike is just fine for now- no need to overspend, but make sure to have them show you how to fix a flat!  To ensure your safety, get a helmet that fits well and avoid headphones since you can not hear the noise around you. Eat well for plenty of energy and bring your sports drink of choice along for the ride. This is one small step toward reducing my personal carbon footprint and improving my health. Join me on the road…biking that is.

Father’s Day breakfast in bed for Rob has been a tradition in our house ever since our son Tim was born. Somewhere along the way, Tim arranged it so that he gets breakfast in bed too! Now that he’s older, Tim is in charge of making the breakfast– then hops into bed next to Rob while I serve. If you’re looking for a kid-fixable breakfast (with a little help from Mom), have your youngster try one of these to honor Dad:

• Yogurt Face: Spoon yogurt on a plate and form into circle. Decorate to match Dad’s features, using granola for hair and eyebrows, banana tip for a nose, blueberries for eyes and apple slices for a mouth and ears.
• Awesome Oatmeal:  Stir dried cherries and walnuts into plain oatmeal and sprinkle with brown sugar. Serve with a pitcher of warm non-fat milk.
• Super Shake: Whirl together frozen fruit, low-fat yogurt, a banana, and a splash of OJ in a blender.
• Wake-Me-Up Waffles: Toast whole-grain frozen waffles. Top with warm fruit compote: in a saucepan, combine blueberries with a sprinkle of sugar and a few tablespoons of water. Heat until fruit softens and syrup thickens.
• Love-You Eggs: Using a heart-shaped cookie-cutter, cut out the center of a slice of buttered whole-grain bread. Place in hot skillet, cracking egg into heart center and cook until whites are firm. Flip and allow eggs to finish cooking.