Homemade Spooky Halloween Treats

Doesn't that look scary ? Halloween is right around the corner. While keeping nutrition in mind, it is okay to cheat during a holiday. Yes, it is okay to do that. Be sure not to keep cheating after the holiday. With that said, we found some homemade recipes for Halloween treats that you will enjoy making for the entire family brought to you by Disney Family Fun website.


1)Forked Eyeballs (seen in the top picture)

 

These scary-good Halloween treats, prepared and eaten on the same fork, begin with a doughnut hole dunked in white chocolate.

Ingredients
2 (11-ounce) bags white chocolate chips
12 doughnut holes
Semisweet chocolate chips
Tube of red decorator frosting
2 tablespoons vegetable oil

Instructions

To coat a dozen doughnut holes, melt the white chocolate chips with the oil over low heat (and keep the chocolate warm while you work). With a fork, spear each doughnut hole and submerge it in the melted chocolate to coat it, then gently tap off any excess.

Stick a semisweet chocolate chip with its point cut off onto each doughnut hole, cut end first. Place the forks (handle side down) in a mug and allow the chocolate coating to harden.

Use a tube of red decorator frosting to add squiggly veins radiating out from the pupils.


2) Bleached White Bones

Bleached white bones never tasted so delicious. This recipe originally appeared in Ghoulish Goodies, by Sharon Bowers.

 Ingredients
half package (7 ounces) white meltable candy wafers
36 pretzel sticks and thin rods of various lengths
72 mini marshmallows (about 1 cup)

 Instructions

Follow the instructions on the candy wafers package to melt the candy in a wide bowl. For each bone, press marshmallows onto both ends of a pretzel stick or rod, with the marshmallows' flat sides parallel to the pretzel.

Dip each pretzel into the melted candy to coat it. Lift it out with a fork, letting the excess drip back into the bowl. Place the bone onto a sheet of waxed paper to set at room temperature.



3) Chinese Finger Food

                                                

Partying in costume calls for easy-eating fare, and these cheesy monster digits fit the bill.


Ingredients
Mozzarella string cheese
Green bell pepper
Cream cheese

Instructions


Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife (parents only) to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.

Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese, as pictured.

For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.

 

Partying in costume calls for easy-eating fare, and these cheesy monster digits fit the bill.

4) Goblin Grins

 

Guaranteed, kids won't stick out their tongues at these healthy treats.


Ingredients
1 pea pod
1 red bell pepper
few slivered almonds


Instructions

For each one, use the tip of a paring knife to cut a slit centered in one side of an edible pea pod (a parent's job).

Cut out a tongue shape from red bell pepper and insert the top of it through the opening in the pea pod (it looks best if the inside of the pepper faces up).

For the finishing touch, insert a few slivered almonds for teeth.


5) Sweet Skull

 

 

 

 

 

No bones about it, partygoers will get a scream out of this playful treat.


Ingredients
12 marshmallows
Confectioners' sugar
24 unfrosted cupcakes (white or yellow works best)
White frosting
Junior Mints, chocolate chips, and slivered almonds

 Instructions

Cut the marshmallows in half widthwise using kitchen shears dipped in confectioners' sugar (this keeps them from sticking).





Carefully pull each cupcake liner partially away from the cake and tuck half a marshmallow between the paper and the cupcake to create the skull's jaw.


Frost each cupcake and marshmallow, then add Junior Mints with white frosting dots for eyes, a chocolate chip nose, and slivered almond teeth.


These recipes  should get you started to have a fun and flavorful Halloween.If you would like to contact us with any questions or feedback, you can reach us by email.


Here is the link for the rest of the recipes : Homemade Spooky Halloween Treats .

Thank you for visiting !

Joseph A. Jones & The WellLife Team

Healthy Lunch Ideas For Work

The work week can get motonous. This is especially true in what lunches we bring to work . It is usually the same choices or leftovers week after week. Now is the time for change. Yes , you can change your routine and add healthy flavorful meals to your workplace. These meals can make you feel good during the day and give you that extra burst of energy when needed.

Turkey-Boursin Wrap Recipe

Ingredients

• 2 cupsshredded cabbage and carrot coleslaw mix
• 3 ouncesarugula leaves, stems discarded
• 3/4 cupalfalfa sprouts
• 1 tablespoonextra-virgin olive oil
• 1/4 teaspoonsalt
• 1/8 teaspoonblack pepper
• 6 (8-inch) spinach, tomato-basil, or plain flour tortillas
• 6 tablespoonslight Boursin cheese, about 2/3 package
• 36 (1/8-inch-thick) slices cucumber, about half a large cucumber
• 18 (1/8-inch-thick) slices plum tomatoes, about 3 tomatoes
• 12 ouncesthinly sliced cooked smoked turkey breast

Preparation

Combine first 6 ingredients in a large bowl, tossing to coat.
Spread 1 tablespoon Boursin cheese over each tortilla. Top each tortilla with 6 slices cucumber, 3 slices tomato, and approximately 2 ounces turkey. Divide slaw mixture evenly among tortillas; spread on each and roll up. Cut each rolled wrap in half diagonally. Wrap each tortilla in plastic wrap.

Salman Salad with Dill Viniagrette

Ingredients

• 2 tablespoonschopped fresh dill
• 1 tablespoonhoney
• 1/4 cupfresh lemon juice
• 1/8 teaspoonsalt
• 1/8 teaspoonblack pepper
• 1 tablespoonolive oil
• 2 (6 ounce) cans boneless skinless pink salmon
• 1 cupchopped red bell pepper
• 1 cupchopped cucumber
• 1/2 cupchopped red onion
• 1/4 cupchopped pitted kalamata olives
• 1/4 teaspoonsalt
• 1/4 teaspoonblack pepper
• 4 (1-ounce) slices French bread

Preparation

1. For the vinaigrette, combine first 5 vinaigrette ingredients (through black pepper) in a medium bowl. Add oil and stir well with a whisk. Set aside.
2. For the salad, flake salmon with a fork into a large bowl. Add the next 6 ingredients (through black pepper) and stir gently to combine.
Toss salad with the vinaigrette immediately before serving. Use a slotted spoon to serve.

Barley and Black Bean Salad

Ingredients

• 1 cupuncooked quick-cooking pearl barley
• 1 (15-ounce) can black beans, rinsed and drained
• 1 pint grape or cherry tomatoes, halved
• 1/2 cupfinely chopped green bell pepper
• 1/2 cup(2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes
• 1/3 cuplemon juice
• 2 tablespoonsolive oil
• 1 teaspoonsalt
• 3/4 cupfresh cilantro leaves (optional)
• 1/8 teaspoonground red pepper (optional)

Preparation

Cook barley according to package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled.
Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

Mediteranian Shrimp and Pasta

Ingredients

• 2 teaspoonsolive oil
• Cooking spray
• 2 garlic cloves, minced
• 1 poundmedium shrimp, peeled and deveined
• 2 cupschopped plum tomato
• 1/4 cupthinly sliced fresh basil
• 1/3 cupchopped pitted kalamata olives
• 2 tablespoonscapers, drained
• 1/4 teaspoonfreshly ground black pepper
• 4 cupshot cooked angel hair pasta (about 8 ounces uncooked pasta)
• 1/4 cup(2 ounces) crumbled feta cheese

Preparation

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp; sauté 1 minute. Add tomato and basil; reduce heat, and simmer 3 minutes or until tomato is tender. Stir in kalamata olives, capers, and black pepper.
Combine shrimp mixture and pasta in a large bowl; toss well. Top with cheese.


Hoisin-Mango Chicken Sandwich

Ingredients

• 8 slices pumpernickel bread
• Hoisin sauce
• 1 whole roasted chicken, skin removed
• 2 medium mangoes, peeled and sliced
• 1 bunch watercress sprigs, stemmed
• 1/4 cup thinly sliced red onion

Preparation

Arrange the bread on a work surface. Spread each slice with 1 to 2 teaspoons hoisin sauce. Top half the slices with thinly sliced roasted chicken, mango, a few watercress sprigs, and a little red onion. Place remaining bread on top, and press together gently. Cut each sandwich in half diagonally.


These recipes will have you not only enjoying your lunches better but feeling better because of their nutritional value. Thank you to health.com for finding such amazing food creations.If you would like to contact us with any questions or feedback, you can reach us by email.

Thank you for visiting !

Joseph A. Jones & The WellLife Team

Healthy Summer Foods and Recipes

Doesn't that look good ? Summer food always looks good and surprisingly many summer foods are good for you. So, we looked for real flavorful summer foods that are good for you and found some great recipes from  food network.com that you can use this summer. Here is the recipes including the one in the picture.

Sausage and Peppers Skewers

Ingredients
1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar

Directions
Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.

Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.

Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.

Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.

Per serving: Calories 396; Fat 13 g (Saturated 2 g); Cholesterol 56 mg; Sodium 356 mg; Carbohydrate 45 g; Fiber 5 g; Protein 24 g

Grilled Steak and Papaya Salad

Ingredients
4 cloves garlic, chopped
1 Thai bird chile, chopped
2 tablespoons soy sauce
1 tablespoon fresh lime juice
2 to 3 tablespoons honey
1/4 cup peanut oil
1 1/2 pounds beef tenderloin
Salt and freshly ground pepper

Directions
Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour.

Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.

Papaya Dressing:
1 shallot, peeled and finely chopped
2 Thai bird chiles, finely chopped
1 tablespoon chopped fresh mint
1/2 cup rice wine vinegar
2 teaspoons sugar
2 tablespoons fish sauce
8 large red romaine lettuce leaves, cut into strips
1 bunch watercress
1 large green papaya, peeled and thinly shredded
2 carrots, peeled and thinly shredded
1/4 cup chopped roasted peanuts, for garnish
Chopped cilantro, for garnish

In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.

Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.

Strawberry Shortcake

Ingredients
Shortcakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold (salted) butter, cut into small pieces
1/2 cup plus 1 tablespoon low-fat buttermilk
1 large egg, slightly beaten
1 tablespoon grated lemon zest
1 tablespoon sliced almonds

Filling
4 cups strawberries, hulled and sliced
2 to 3 tablespoons sugar (depending on the ripeness of the berries)
2 teaspoons grated orange zest
1 tablespoon orange juice
2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish
Confectioners' sugar for dusting (optional)

Directions

Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.

Shortcakes: Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.

Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl. Add to the flour mixture and lightly mix with your hands just until the dough just comes together. Do not over mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. Cut into 8 equal sized wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, about 12 to 15 minutes.

Filling: Combine the strawberries, sugar, zest, and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.

Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and the yogurt. Cover with tops of the shortcakes. Dust with confectioners' sugar, if using.Copyright 2009 Television Food Network, G.P. All rights reserved

Nutritonal analysis per serving: 1 shortcake with 1/2 cup filling and 1 tablespoon topping.Calories 215; Total Fat 6 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0.5g) ; Protein 6 g; Carb 35 g; Fiber 2 g; Cholesterol 39 mg; Sodium 270 mg

Citrus Trout Almondine

Directions
Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with saltand pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.

Grilled Vegetable Panini

Ingredients
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Directions
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Yield: 1 cup Prep Time: 10 minutes

Food Network did a great job in assembling the recipes from different chefs. Hope you enjoy the recipes over the next few summer months.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

How To Grow A Herb Garden

        With the renewed interest in healthy eating, it has us grilling and baking more than ever.For these cooking methods, spices and herbs are a must to give the food unique flavors. That is why one should consider growing a herb garden. It is easy to do and will taste fresh. We have found  a great article from wikihow.com  on how to grow a herb garden and backyardgardener.com that provides a wonderful list of herbs to consider.

How To Grow A Herb Garden 

1. Soak the seeds in water for a few hours, or even overnight, before planting them.
2. Assemble the soil and containers for growing the seeds in. Poke holes in the bottom of your containers for drainage. Fill containers full with a soil mixture. Pat down the soil to be sure there are no air pockets or your seeds might drop right to the bottom.
3. Sow the herb seeds 1-3 times deeper than the size of the seed. Very tiny seeds need only to be pressed into the soil. Water the seeds and cover the containers with plastic kitchen wrap. This will keep the soil warm and eliminate the need to water until the seedlings emerge. Place flats in a warm, sunny area. Until the seeds emerge, keep the soil damp.
4. Remove the plastic once the seedlings emerge. If you plan to transfer your seedlings to the garden, wait until at least two sets of leaves have emerged. Once it is warm enough, start leaving them outside a few hours a day. This will "harden them off" and get them ready for the harsher outdoor conditions. Water well.
5. Transplant by pinching off the lower set of leaves. Dig a hole deep enough to hold the plant just over the point where you pinched the leaves. These leaf nodes will grow roots. Gently turn the pot upside down and allow the plant to fall out into your hand. Don't pull the plant by the stem or leaves. Place the plant in hole and pat soil around your plant. Water once daily for a week and twice weekly thereafter. When the plants begin to get bushy, add mulch around them to discourage weeds. 

Herbs To Grow 

• BASIL, SWEET(Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
  
  
• BORAGE (Borago officinalis) This has pinkish blossoms which turn blue like the perennial pulmonaria. It is an annual and should be planted directly to the garden in early May in the North. Growing to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to 10 days. Resents transplanting except when quite small. It is excellent used in tossed salad to add a most elusive flavor.
  
  
• CHERVIL (Anthriscus cerefolium) Although this plant will germinate in the fall and live over the winter I would advise the inexperienced gardener to grow it as an annual, sowing the seed to the garden in mid-May (in this area). Grows to 2 feet and should be spaced 8 inches apart. Grows quickly and is mature in 6 weeks. Resents transplanting. Fresh leaves can be frozen in small packets after washing carefully. Excellent to flavor egg dishes.
  
  
• CHIVES (Allium scboenoprasum) This is a perennial plant growing from bulblets. They are really very easy to grow from seed. Mine, started under the fluorescent lights as well as in the greenhouse in the spring germinated in 10 days. The tiny little plants look like fragile spears of grass. When transplanted they wilt slightly. Even during a continued drought they grow very well. Mature plants grow to 12, inches; space 6 inches apart. They are very hardy even in cold locations. Flowers are pretty enough so that chives can be grown as a border or in the rock garden. Fine in salads, egg dishes and sauces of all kinds. Potted up, chives will grow on a sunny windowsill in winter.
  
  
• DILL (Anethum graveolens) This is an easily grown annual with feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet in my garden and germinates in 7 to 10 days planted at the same time as tender vegetables. Resents transplanting. May be spaced as close as 4 inches apart. Self-sows readily. Fine for use in pickling and to flavor meats.
  
  
• LAVENDER (Lavandula). I have had excellent success with germinating seeds of lavender giving a four-week pre-chilling period in the coldframe before bringing into the greenhouse with germination in 14 days. This year sown under the lights the seeds germinated in 15 days with no pre-chilling period. This is a hardy perennial with gray foliage and spikes of fragrant lavender flowers, which when dried are used to perfume the linen chest and for sachets. Dry easily when hung free in a dry garage or attic.
  
  
• MARJORAM, SWEET (Majorana hortensis) This is a perennial in frost-free sections of the South but is grown as a hardy annual in the North. Sow seed indoors with germination in 7 to 10 days. Grows to 12 inches; space 6 inches apart. Plants may be potted up and grown in the greenhouse or sunny window over -the winter. Adds a delicate flavor to lamb, fish, salads and soups.
  
  
• MINT (Mentha spicata) This mint is very easy to grow. It is a hardy perennial and spreads by root stolons. Sown indoors seed germinates in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit. Space 12 inches apart. Is at its best in good rich soil. Fine to use for mint jelly and in mint juleps, lemonade and other fruit drinks.
  
  
• SAGE (Saivia officinalis) This is a hardy perennial in our location and is often grown in gardens for its pretty foliage and spikes of bluish flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet and should be spaced 12 inches apart. Can be sown outdoors in May with germination in 21 to 30 days. Fine herb for dressings for chicken, turkey, pork and for flavoring sausages.
  
  
• SAVORY, SUMMER (Satureja bortensis) This is an easily grownBASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
  
  
• SESAME (Sesamum orientale) This herb has whitish colored leaves and pretty pink flowers. Needs warmth for germination and should not be planted into the garden until -the soil and air are very warm; about 70 degrees. This would be in late May in our location. Germination will take place in 3 to 7 days. Although they grow 21/2 to 3 feet they need but 9 or 10 inches between plants as they do not branch. Seeds are used to flavor breads, crackers and cookies.
  
  
• THYME (Thymus vulgaris) This is a hardy perennial being of somewhat shrubby growth. Leaves are cut for drying before the blossoms are open. It is easily grown from seed sown indoors with germination in 21 to 30 days. Grows slowly when young. Grows to 12. inches; space 8 inches apart. It needs rich soil. Thyme is used for flavoring soups and poultry dressing.
  
  

This information should get you started on growing a herb garden. If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Healthy Easter Recipes

  April is upon us and for many people that means celebrating Easter with loved ones. Easter celebrations with family and friends have us preparing traditional meals for this special occasion. With wanting to enjoy Easter food and still keep nutrition in mind , it is important to find  nutritious and flavorful  Easter recipes. We did just that with the assistance of food.com. 

Here are the recipes with web links provided

1) Baked Ham Recipe
2) Asparagus with Thyme Recipe
3) Scalloped Potato with Onions and Garlic Recipe
4) Simple Crunchy Salad Recipe
5) Sweet Potato (YAM) Recipe
6) Easter Ricotta Cake Recipe

These recipes are full of flavor and are nutritious so they can be enjoyed with your health in mind.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Healthy Spring Foods and Recipes

     Spring starts officially this month. That means fresh fruits and vegetables are going to be available for market. To get the freshest produce, it is important to know which fruits and vegetables are currently in season. With the help of everydayhealth.com and Mary Suszynski, we provide you with  a detailed list of seasonal fresh foods to choose from, where to find these foods  and some great recipes that you can use.


Savory Spring Fruits and Vegetables
What’s in season in the spring depends on where you live (check out this comprehensive list according to state). Here’s a general guide to seasonal foods that may be available in your area during the spring months:

• Sweet corn. Nothing says spring like sweet corn on the cob. It’s the sweetest right after it’s been picked, so choose corn that’s ripe and has bright green husks.
• Berries. Choose strawberries, blueberries, raspberries, and blackberries that look firm and are colorful. Another way to tell if they’re fresh: the price. The more expensive they are, the more likely they have traveled thousands of miles — their price reflects the cost of transport, Levinson says.
• Baby greens and romaine lettuce. Fresh lettuces start to appear in the spring and continue through the summer. Look for crisp, fresh heads of lettuce, Levinson advises.
• Spinach. This is another great green to use for salads, add to pasta, or eat steamed as a side dish. Look for crisp leaves that smell fresh and that aren’t spotted.
• Sugar snap peas. Sweet and delicious sugar snap peas are great for blanching and snacking on, Levinson says. Choose crisp sugar snap peas with firm, green pods and avoid any that are darker or lighter green.
• Asparagus. Like many fruits and vegetables at the supermarket, you can find asparagus all year round, but these spears are going to look and taste the best when they’re in season, Levinson says. Look for straight, crisp, green stalks. Levinson likes to blanch asparagus and add it to a salad or roast it to add to pasta.
• Baby carrots. We’re not talking about the kind you buy in a bag at the supermarket. These are true baby carrots sold with their green stems still attached. Look for carrots with a vibrant orange color and bright green stems that aren’t wilting. They’re great for roasting or steaming with the stems still on, Levinson says.
• Rhubarb. Spring also brings stalks of rhubarb. Choose red, crisp stalks for the best flavor. Rhubarb is very tart, Levinson says, and is often paired with strawberries to balance out that tartness in dishes such as strawberry-rhubarb crisp or compote.
• Garlic. Garlic is an important element for cooking, Levinson says, and you’ll be able to find fresh bulbs in the spring. Pass on garlic bulbs with green shoots coming out of them. It means they’re not fresh, she says.
• Fava beans. They take some work because you have to remove their pods by blanching them before cooking, but fava beans are delicious. Look for fava beans in crisp shells.
• Mint. Mint leaves start to grow abundantly in the spring and can be used to make tea, add to salads, or garnish desserts. Look for leaves that are a healthy green and not wilted. 

Where to Find the Best Spring Seasonal Food
Try these tips for buying local, ultra-fresh produce in the spring:

• Frequent your farmers’ market. For the most part, farmers’ markets are one of the best ways to find fresh produce from local farms. If you’re not sure where to go, visit Local Harvest for a list of markets in your area.
• Check out roadside stands. It’s not uncommon to see local farmers setting up roadside stands to sell just-picked fruits and vegetables. And if you’re on a road trip, it’s a great idea to skip fast-food restaurants and keep your eye out for roadside stands, Levinson says.
• Consider joining a CSA. When you sign up for Community Supported Agriculture, also known as CSA or a farm share, you’ll get a box of seasonal vegetables every week directly from a local farm. Not only will your kitchen be stocked with locally grown produce all season long, you’ll also find yourself cooking with seasonal vegetables you don’t normally buy, Levinson says. Get a list of CSAs in your area at Local Harvest.
• Scour your supermarket. You may be able to find seasonal food at your local supermarket. Look for signs posted in the produce department or ask the produce manager. It helps to know what’s in season, Levinson says, because you can more easily spot what’s been shipped in from out of town.
• Grow it yourself. All you need is a small yard or a terrace to grow your own fresh fruits and vegetables from seed, Levinson says. If you can’t plant directly into the ground, use potting soil in a container that can be set out on a porch or terrace. 

Healthy Recipes Using Spring Seasonal Food
Now that you’ve loaded up on delicious seasonal fruits and vegetables, here are some healthy recipes to try:

• Strawberries and Yogurt
  Simply stir together 8 ounces of low-fat, plain yogurt and 1 cup of strawberries.
• Asparagus With Warm Vinaigrette
  Take one pound of asparagus and snap off the woody bases and throw them away. Cook the spears in boiling water, covered, for 8 to 10 minutes until they are crisp-tender; drain. To make the vinaigrette, combine 3/4 teaspoon cornstarch with garlic powder and ground ginger to taste in a saucepan. Stir in 1/3 cup apricot nectar. Cook, stirring constantly, over medium heat until the mixture becomes thick and bubbly, then cook and stir for 2 more minutes. Remove the pan from the heat and stir in 1 tablespoon white wine vinegar. Pour the vinaigrette over the cooked asparagus and toss gently to coat. Makes 4 servings as an appetizer or side dish.
• Grilled Herbed Corn on the Cob
  Peel back the husks of 6 ears of corn, leaving the husks attached but exposing the corn. Remove and throw away the silks (the thin strands between the corn and the green husks). Soak the corn and husks in cold water for 5 minutes to prevent the husks from burning. Remove from the water, drain, and pat dry with paper towels. In a bowl, combine 3 tablespoons melted reduced-calorie margarine, 1-1/2 tablespoons fresh, finely chopped oregano (or 1-1/2 teaspoons dried oregano or thyme), 3/4 teaspoon black pepper, and 1/4 teaspoon salt. Brush evenly over the corn and cover the corn with the husks again, tying the tips with heavy string. Grill the corn, covered, over medium-hot coals (350 to 400 degrees) for 15 minutes or until tender, turning occasionally. Makes 6 servings. 

     We hope this gives you some ideas on what to buy for spring fruits and vegetables. Also,a thank you goes out to everydayhealth.com and Mary Suszynski for their invaluable knowledge concerning this topic.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team 

Valentines Day Aphrodisiacs

        The month of  February means one thing : Valentines Day. That special day of love is approaching. To better  celebrate Valentines Day with our loved ones , we always want that special someone to be in a extra affectionate mood. To do this , we can use aphrodisiac foods to arouse him or her. 

Here are some aphrodisiac foods you can choose from and below is a link which provides aphrodisiac recipes. 

10 -- ASPARAGUS

An English herbalist from the 17th century, Nicholas Culpepper, wrote that asparagus "stirs up lust in man and woman." In 19th century France, bridegrooms were served three courses of the sexy spears at their prenuptial dinners. Apparently for a good reason: asparagus is a great source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin and folic acid. The latter is said to boost histamine production necessary for the ability to reach orgasm in both sexes

9 -- ALMONDS

Through antiquity, almonds were regarded as fertility symbols. The aroma of almond supposedly arouses passion in females -- or so thought the poets and scribes. The scientists say that almonds provide high doses of vitamin E, magnesium and even fiber. Therefore, there seems to be something in the almond myths after all.

8 -- AVOCADO

Just by looking at the shape of avocado, you will see the reason why it was associated with sexuality. The Aztecs called the avocado ahuacuatl, or "testicle tree." They thought the fruit hanging in pairs on the tree resembled testicles. The Catholic priests in Spain found this fruit so obscenely sexual that they forbade it. On the other side, avocado is rich with folic acid, vitamin B6 and potassium. They are also said to boost immune system.

7 -- BANANAS

By it shape its connection with sexuality is quite obvious, but you’ll also find that bananas are loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromeliad enzyme, said to enhance the male libido


6 -- BASIL

Basil not only makes the meals smell and taste better, but it also has a lot of beneficial effects on human body. Basil has a fantastic aroma that is said to have an aphrodisiac effect; it is also very stimulating. Using sweet basil in a pasta sauce will be sure to get your heart racing! Maybe this explains why Italians are so romantic!

5 -- CHOCOLATE

Pure chocolate, the king of natural aphrodisiacs, contains a host of compounds including anandamide, the psyochoactive feel-good chemical, and PEA (phenylethylamine), the "love chemical," which releases dopamine in the pleasure centers of the brain and peaks during orgasm. PEA is said to help induce feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, a key component of the neurotransmitter serotonin known to promote a sense of well-being and relaxation.

4 -- FIGS

This sexy fruit has long been thought of as an arousing stimulant, and an open fig is believed to emulate the female sex organs. Figs are steeped in history and are one of the oldest-recorded fruits. They are mentioned in the Bible (Adam and Eve wore fig leaves to cover their private parts), are reported to be Cleopatra’s favorite fruit, and the ancient Greeks held them as sacred and associated them with love and fertility.

3 -- GARLIC

Now, wait a minute! I know it’s stinky, but more importantly it’s strong, which is exactly what it will happen to guys. Garlic is chockfull of allicin, an ingredient that will increase blood flow. So, whip up an extra-garlicky dish and keep the Altoids handy.

2 -- OYSTERS

Oysters are probably the food most associated with being an aphrodisiac, and most people are aware of their reputation for increasing sexual desire. Oysters may be thought an aphrodisiac because of their high zinc content, which helps produce sperm and increases libido. Raw oysters are best served with a glass of chilled Champagne for a truly romantic meal!

1 -- HONEY

Sweet, sticky honey is a great source of boron, a trace mineral that helps the body use and metabolize estrogen, the female sex hormone. Studies have shown that this mineral may also enhance testosterone levels in the blood, the hormone responsible for promoting sex drive and orgasm in both men and women. In addition, honey contains B vitamins needed for testosterone, as well as other nutrients, enzymes and phytochemicals.

This is the  link that you can use for Aphrodisiac Recipes

We hope these foods and recipes are helpful in creating a wonderful  Valentines Day for you and your significant other. A thank you goes out to Session magazine by Sanela for compiling this list and allrecipes.com  for their recipes.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team