If you’re struggling to lose weight even though you’ve been watching what you eat, you may be unknowingly sabotaging your good intentions. Here are three common dieting mistakes–and how to avoid them.   

Thinking all salads are a good low-cal choice. Salads can be a great lower calorie main entrée or side when they’re loaded with greens, other veggies or fruit, beans or lean meat. But once you start piling on the nuts, cheese, croutons and other fixings, calories can explode. Ditto on dressings. Lightly sprinkle on high calorie toppings, don’t pile them on. And opt for reduced-calorie salad dressings, measuring out the amount instead of pouring it on.

Skipping breakfast. Although in theory it may sound like a smart way to trim calories, skipping breakfast actually has the opposite effect. Not eating the “most important meal of the day” sets you up for hunger later on, often leading to unplanned snacking and oversized lunches. Need more convincing to eat breakfast? Research shows that people who eat breakfast each morning are more likely to maintain a healthy weight.

Ignoring portion sizes. Eating too much of anything–even “healthy” foods–can pack on calories. Use smaller plates, bowls, mugs, cups and glasses to downsize portions. Repackage snacks into baggies of single-servings instead of eating them directly out of the package. Click here for more handy tips on combating portion distortion.

Do you have any weight loss tips to share?

In a wave of nostalgia a group of friends and I decided to host a 70s fondue party.  I immediately volunteered for dessert because I had such great childhood memories of my family’s birthday fondue celebrations.  You don’t need a fondue set to enjoy – a few wooden skewers or forks, and a bowl will work just fine. 

Here’s my favorite recipe from Rick Rodgers’ Fondue cookbook – it’s very simple.  In a medium, heavy-bottomed saucepan, heat ¾ cup heavy cream until hot, and add 12 ounces bittersweet chocolate and whisk until smooth (his recipe also calls for 1-2 TBSP cognac or brandy but I omit that).  Transfer to a fondue pot or ceramic chafing dish and serve immediately. 

For dippers we went with the classics - pound cake, bananas, strawberries, and marshmallows as well as a few that were more “adventurous” – breadsticks, macaroons, peanut butter balls, potato chips, gummy bears, and bacon – the bacon was the adult favorite, the girls loved the strawberries & gummy bears. 

What do you like to fondue?

There’s no better time for a delicious piece of pineapple like springtime! Who doesn’t love that aroma of a perfect pineapple? When choosing pineapples, make sure the leaves are a deep green with no yellowing. If you tug on the inner leaves and they stay in tact that is a good sign of ripeness. Pick the pineapple while its ripe they will not get any sweeter or riper after harvesting. Look for a yellow coloring on the bottom of the fruit that is a sure fire sign that the pineapple is sweet and ready to eat! Once you bring it home, cover it a plastic bag to keep it moist, and store in the fridge. Remember that cut pineapple will not last as long- only a few days. Pineapples are delicious in fruit salads, drinks, on the grill with some ice cream, and even on burgers! They are a universally scrumptious fruit!

I try to make small, everyday efforts to help take care of the earth: I recycle, take shorter showers to save water and (usually) remember to bring my reusable shopping bags for groceries.  Last year for Earth Day, I wrote about easy ways I’ve found to go green in the kitchen. This year, I have three easy ways to eat green:

Shop in season.  Although most fresh produce is available nearly year-round, buying fruits and veggies in season is generally when you’ll get the best prices.  Along with those low prices, look for our SimpleNutrition tags that highlight the various vitamins, minerals and antioxidants found in fruits and veggies. 

Eat it all.  Don’t toss the edible peels or stalks on fruits and veggies – eat them!  If you peel the skin off veggies and fruits you throw away important vitamins and minerals.  You also forgo some fiber.  For example, a medium baked potato with the skin on has 5 grams of fiber, but a skinless potato has just 2.5 grams.  Eat edible stalks of veggies like broccoli, too:  dice them and add to soups and casseroles.  As always, thoroughly wash fresh fruits and veggies with clean, running water (but not soap) just before cooking and eating.   

Love your leftovers.  I have to admit, I’m not a huge fan of leftovers.  I get bored eating the same dish night after night.  So I make double-duty dinners instead:  they’re purposefully made to turn leftovers into completely different meals!

What are your tips for eating green this Earth Day?

Nine finalists have been selected for the Lucerne Art of Dairy Art Contest.  These student finalists represent high schools from all over the country.  They’ve designed and painted life-size cow sculptures and your vote will help decide who wins the grand prize - $20,000 for their school, and $5,000 each for the student and designated teacher!  Cast your vote at your local participating store via mobile phone, online at ArtofDairy.com, or on the Safeway Facebook page.

In April we give homage to two of France’s most delicious and famous cheese: Roquefort (prn. roke-for) and Fromage D’Affinois (prn. Fruh-maj Dah-feen-wah).

To the French Roquefort is known as the “King of Cheese.” It is a cheese rich in history and romance that goes back centuries. As cheese itself was created “by accident” Roquefort is no exception. The story goes that around 50AD a sheep herder who stayed in the caves of Combalou, in the South of France, had left some sheep’s milk behind in the cave. Upon his return weeks later the milk had curdled and grown a blue mold. The method has become more refined since then but the basic steps for creating Roquefort cheese remain the same: sheep’s milk, rennet, salt and a blue vein mold or “Penicillium Roqueforti” formed into wheels and aged in the very same caves. In fact all Roquefort is protected by the French government and can only be called Roquefort if it is aged in these caves. An A.O.C. stamp on the packaging will verify this.

Now what king would be complete without his queen? Brie after all is the “Queen of Cheese!” Fromage D’Affinois is a great example of this genre of cheese. It is made in France of cow’s milk using the same recipe for 30 years. The milk undergoes a process called “ultra-filtration” which was a delicious discovery. This process helps the milk retain most of the fat and protein creating an ultra creamy and buttery cheese in the end. Fromage D’Affinois is famous for its oozy center and crowd pleasing creamy taste! Now for a special treat Safeway will be featuring a limited time offering of Fromage with Truffles! Don’t let your taste buds miss out on this opportunity.

All three cheeses will be on club card promotion for the month of April.

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 Naturade Vegetable 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:

1. 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 from tonytantillo.com**

Recipes have been reviewed. Semi-finalists have been chosen. Now it’s your turn to vote for your favorite chef. The three chefs with the most votes will move on to compete in the regional cook-offs in San Francisco, Seattle and Chicago – cast your vote now!

April is National Soyfoods Month– a perfect time to taste-test the wide array of soy foods available in our stores, if you’re not already a fan!

Soy is a complete source of protein, but with less fat, saturated fat and more fiber than animal foods.  Research suggests that soy protein may help lower blood cholesterol levels.  Eating soyfoods is also linked to a reduced risk of some cancers.

You’ll find a wide variety of soyfoods available in our stores, from soy milk and yogurt to tofu, soy burgers and hot dogs, edamame, tempeh, soy breakfast sausages and soy snack bars.  Try some of these “soy” delicious options this month!  You’ll not only love their great taste, but the great prices we offer on them everyday, too:

• Add soy crumbles in place of ground beef in spaghetti sauce, lasagna, chili and tacos.
• Blend silken tofu with fruit in a smoothie.
• Add a splash of O Organics light vanilla soymilk to whole-grain cereal or oatmeal.
• Serve soy breakfast sausage patties in an egg sandwich.
• Add firm tofu cubes to stir-fry.
• Stash a whole soy nutrition bar in your briefcase for a handy snack.
• Make hummus using O Organics soybeans instead of chickpeas and serve with Eating RightÔ Sea Salt Soy Crisps.
• Serve a bowl of boiled edamame pods for a fun snack. Or use shelled edamame beans in pasta dishes or in succotash instead of lima beans.
• Sprinkle soy nuts on top of salads to add crunch or add them to trail mix.
• Grill up Eating Right soy burgers and soy hot dogs for barbecues.

What are your favorite ways to use soy?

Have you seen Krave Jerky in your store? This is no ordinary jerky, it is a high quality meat experience, and it has successfully converted me into a jerky lover! This all-natural snack comes in a wide variety of innovative flavors including Smoky Grilled Teriyaki Pork (my favorite), Basil Citrus Turkey, Chili Lime Beef, and Sweet Chipotle Beef. Founder and CEO Jonathan Sebastiani (yes, of the wine family) was inspired to develop a healthier alternative to this high-protein snack during his training for the NY Marathon. Krave’s well seasoned meat is braised first, utilizing a “low & slow” method that results in its moist and tender texture. And if the taste and texture weren’t enough to draw you in, take a look at its nutritional profile – high in protein, no nitrates, hormones, or artificial flavors, and lower in salt, calories, and cholesterol than its major competitors, and it is 97% fat free. Give it a try and let me know what you think!

What should be refrigerated or stored room temperature?

There are so many different types of produce it can get a little confusing what to store at room temperature and what to put in the refrigerator. Things like melons, cantaloupe, honeydew or watermelon, should be stored room temperature until you cut them, and then they can go in the fridge. The same goes for fruit like unripe pineapple and all citrus. Fruit that should go right in the refrigerator when you bring them home are apples, pears, celery, carrots and cauliflower. Lettuce, salad mixes, peppers and herbs should also be put in the refrigerator. When in doubt, check out my full list of storage tips here.

There are so many wonderful reasons to love spring. Fresh air, longer days and my favorite, the enchantment of gorgeous spring blooms.

We are excited to share the newest additions to our line of beautiful florals, including Orchids potted in the small Illusion Vase for a more contemporary twist. Orchids are my favorite at-home bloom, go-to hostess gift, and more because they are striking, delicate looking, classic flowers and best of all, very long lasting with very little care.

For a lush, feminine look, the Chic Rose Bouquet can be placed in a tall “corseted” Illusion Vase for a glamorous way to display your bouquet.

Another look that I love, that is striking yet affordable, is the floating reflexed rose. Simply cut off the stem and peel back the petals of a single rose and float it in the Illusion Vase filled with water.

The debi lilly design™ Illusion Vases are perfect for displaying your favorite blooms and décor, not just this spring, but all year long. Use debi lilly design™ satin ribbon for the finishing touch, or ask your Safeway florist to create the looks for you.

What are your favorite flowers for at-home arrangements this spring?

- Debi

Find more inspired looks using our exclusive collection of debi lilly design™ floral arrangements, bouquets, contemporary scented candles, home décor and other gift items, in the Floral department.

If you have kids, you know finding veggie recipes that please all palates is no easy task. So when I find one that wins raves, it’s a keeper. My friend Beth passed on this recipe to me. Her mom always served these glazed carrots with Easter dinner, but my family–especially my son Tim– loves them anytime!

2 pound baby carrots 

2 teaspoons honey

1/3 cup lemon juice

2 tablespoon butter

1 teaspoon grated fresh ginger root

¼ teaspoon salt

Ground nutmeg and black pepper to taste

2 tablespoons minced fresh parsley

Bring 4 quarts of water to a boil in a large pot. Add carrots and boil until tender, about 5 minutes. When tender, drain and place carrots aside.

In the same pot, combine honey, lemon juice and butter. Heat, stirring until all ingredients are mixed. Add carrots and cook over high heat, shaking pot constantly for about 1 minute, until carrots are heated through. Season with salt, nutmeg and pepper and spoon into a serving dish. Garnish with a sprinkle of parsley.

Makes 8 servings. 

Per serving: Calories: 70; Fat: 3 g (Saturated Fat: 2 g); Protein: <1 g; Carbohydrates: 12 g; Fiber: 3 g; Sodium: 180 mg.

Do you have a kid-favorite springtime veggie dish to share?

This Easter, I am preparing lamb for my guests, instead of the usual ham. I found the below recipe (originated by Jamie Oliver) that makes my mouth water just imagining the meal, and the ease of the preparation seals the deal!  The Lamb is so succulent, tender & flavorful that you may make it a Sunday meal tradition, not just Easter! It really is that good. The slow roasting makes it amazingly tender...it falls right off the bone. Just let it sit in the oven all morning.

The Mint Caper sauce is the perfect finishing touch to the lamb and completes the entrée. But don’t feel like you must have the sauce; the lamb is so delicious & tender on its own that you can skip it if you want to.

Start by purchasing Open Nature Lamb (all natural, no hormones or antibiotics, ever!) at Safeway & have the butcher score between the bones to allow for more even cooking. This Easter dinner recipe serves about 6 (I’m doubling the ingredients to feed more guests).

Ingredients: 
1 (4 lbs.) lamb shoulder (or leg), bone in
1 lg. bunch fresh rosemary
2 heads garlic, cloves separated but unpeeled
Extra virgin olive oil, as needed
Coarse salt & Freshly ground black pepper, to taste

Mint Sauce:
1 tbsp. flour
2 C. chicken broth (good quality)
2 tbsp. capers, chopped
1 lg. bunch mint leaves, stems removed, minced
2 tbsp. red wine vinegar

1. Preheat oven to 450-500 F.  Pour about 1/4 C. of olive oil into bottom of a roasting pan. Lay down a bed of about ½ rosemary sprigs.  Sprinkle half of garlic cloves over top of rosemary.

2. Prepare lamb by scoring the fat with a knife. Create a diamond pattern, scoring at 1" intervals in one direction, then 1" intervals in the other.

3. Rub lamb with about 2 tbsp olive oil, sprinkle generously with salt and pepper, & rub into lamb. Place lamb in roasting pan on top of rosemary bed.  Sprinkle remaining rosemary sprigs & unpeeled garlic cloves on top of lamb.

4. Cover lamb tightly & place in hot oven. Right after the lamb goes in, reduce oven temperature to 325 F. Roast for four hours. Separate meat from bones --it should just fall right off!  Set aside & keep warm.

5. Pop garlic cloves out of their skins into a small bowl & mash with a fork. Set aside. Discard rosemary sprigs.

6. To make sauce, reserve a tbsp of fat from bottom of roasting pan, along with lean pan juices. Stir in mashed garlic.  Heat pan on medium heat until bubbling. Stir in flour until well mixed. Gradually whisk in chicken broth. Bring to boil & simmer 5 minutes. It's a thinner sauce and won’t thicken much. Stir in mint, capers, & vinegar.  Bring back to boil & simmer 30 seconds. Remove from heat. Serve with your Easter lamb & ENJOY!

Safeway and Easter Seals have partnered together for over 25 years raising funds for programs supporting children and adults living with autism and other disabilities or special needs.  And, through the generosity of our customers, we raised over $110 million dollars for people with disabilities last year!  This month Safeway will continue to support the campaign with a special “event” – a $5 donation, along with a special pass (pick up in-store), will give you an online code to access exclusive behind-the-scenes footage from Avril Lavigne’s Black Star Tour 2011!  All proceeds will benefit local and national organizations helping people with disabilities.

Spring is in the air and Easter is just right around the corner! What will you be serving up this year, a full blown Brunch, and elegant dinner, or are you keeping it simple? Well, if you are anything like me, I like to keep it simple! I like to accessorize store bought desserts with my own flair, from toppings to fresh fruit; the key is to make them look homemade! Here are some quick ideas to turn a plain cheesecake into an Easter Delight!

First, pick up a fresh plain 7” New York or Cream Style Cheesecake from Safeway Bakery. Next, choose from any of the homemade toppings below and you have everyone hopping down the bunny trail.

Topping #1 Lemon Curd Cheesecake

Ingredients

• 8 large egg yolks
• Finely grated zest of 2 lemons
• 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
• 1 cup sugar
• 1/8 teaspoon salt
• 1 1/4 sticks unsalted butter, cold, cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk together. Cook over medium-high heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on a thermometer.
2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day. 

Topping #2 Ambrosia Cheesecake

Ingredients

• 2 ½ cups orange sections cut into bite-size pieces
• ½ c. flacked coconut, packed
• 1-2 tbsp. confectioners’ sugar
• 6 drained maraschino cherries, quartered

Directions

Mix together all ingredients.  Spoon desired amount of topping over chilled cheesecake.

Topping #3 Pomegranate Cheesecake

Ingredients

• 1 ½ tbsp. cornstarch
• 3 tbsp + ½ c. pomegranate juice
• 2 tbsp sugar
• 1 ½ c. pomegranate arils

Directions

1. Dissolve cornstarch in 3 tbsp of pomegranate juice.  Heat remaining pomegranate juice and sugar oven medium heat and bring to a boil.  Stir in cornstarch mixture and heat, stirring constantly over medium until liquid thickens. 
2. Stir in pomegranate arils.  Pour mixture into bowl and set inside larger bowl filled with ice and cold water.  Stir until cool.

When my kids were little, I used to always say that they loved to eat carrots like candy. Well now it’s my grandson that eats carrots that way! He eats them every day for a snack. Carrots are not only good for us; they taste delicious. Carrots contain the second largest amount of sugar of all vegetables, which gives them their sweet taste and makes them a very popular snack. They should be well shaped, firm, and smooth with no cracks. Carrots should be a bright orange color to an orange red in color with a bright green top unless the carrots are purchased packaged in a plastic bag. Besides being a great snack, they’re delicious in salads, when steamed, in soups, or sautéed. Carrots are actually better for you when they are cooked! Their natural nutrients, like beta carotene, will come out.