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    Finding A Healthy Snack Cracker


    I'm not a big bread eater (well, sure, I can plow my way through a crusty baguette) but as a general rule, I keep my intake of wheat flour to a minimum. That said, I do like crackers, but I have a tough time finding one that I want to serve with cheese that is at least "healthyish."

    Although table water crackers are a classic cheese accompaniment, they are composed of mostly white flour, water and some salt (and a little fat). For the sake of accuracy, here are the actual ingredients: wheat flour, palm oil, salt, maltodextrin, ferrous sulfate, niacinamide, thiamine mononitrate, riboflavin, folic acid.

    I was looking for something with some seeds, and grains, something a little healthier and didn't contain an outrageous amount of calories. As my quest continued, I received an email from a publicist introducing a line of Organic Lavash Thin Grain Crackers. I only try things out I think I might like so I requested a few samples.  In a week or so I received a pile of them!

    The first (and still favorite) are the Multi Grain & Seeds. I'm just a big fan of seeds. I toss seeds on my salad, I eat them for snacks, and my favorite bread is Dave's Killer Bread Whole Grains and Seeds. So, of course, this became my go-to thin cracker.

    Other Ozery lavash thin grain crackers included an Apple & Quinoa which I honestly did not care for maybe because apples have never been a favorite fruit.  A surprise was the Organic Cranberry & Grains.  In fact had they not sent me a packageI'd have never purchased it. To my surprise, I really liked the cranberry. My favorite combination was the cranberry lavash with Monterey Jack cheese and a dollop of Lingonberry jam.  I also tried out the Spelt lavash which was pretty similar to the multi-grain version.

    What's In The Box

    The box contains 4 individual snack-packs each containing 8 crackers/one serving.

    Ingredients

    I was a little disappointed to see that the first ingredient in most of the crackers was plain wheat flour but the ingredient list improved from there.

    Multi Grain & Seeds Lavash Nutrients

    Organic Unbleached Wheatflour [Wheatflour, Niacin [Vitamin B-3], Iron [Ferrous Sulphate], Thiamin Mononitrate [Vitamin B-1], Riboflavin [Vitamin B-2], Folic Acid], Organic Whole Grain Wheat Flour, Organic Sesame Seeds, Organic Flax Seeds, Organic Evaporated Cane Sugar, Organic Cracked Rye, Organic Durum Semolina, Organic Sunflower Seeds, Organic Wheat Bran, Organic High Oleic Sunflower Oil, Sea Salt, Organic Oat Flakes, Organic Millet, Organic Cracked Wheat Organic Cracked Spelt, Organic Khorasan Wheat Organic Rosemary Extract Mixed Tocopherols, Filtered Water.  Made With Organic Cracked Kamup Khorasan Wheat.

    Nutritional Review

    8 crackers = 180 calories

    A serving size is is 52 grams or almost 2 ounces which is 8 crackers.  This seems like a really large serving size to me but that's just my opinion.  Those 8 crackers total up to 180 calories, 2 grams of dietary fiber and 26 grams of carb and 5 grams of protein.  Personally I would consider 4 crackers a good size for me.

    Ozery Spelt Lavash, deviled egg, Laughing Cow "light" cheese and bell pepper strips.



    Source: gourmetsleuth.com

  • Posted on

    Colombian Chicken Sancocho Sancocho De Pollo405 Cals 34 Protein 41 Carbs 8 Fats 116 Wprm Recipe Rating 0 Wprm Rating Starwprm Rating Star Full Svg Fill Fbd049 Wprm Recipe Rating 0 Wprm Rating Starwprm Rating Star 33 Svg Fill U


    Sancocho de Pollo, a hearty soup almost like a stew, is a traditional dish in the Antioquia region of Colombia that combines potatoes, yuca, corn, plantains, and chicken.

    Colombian Chicken Sancocho is the ultimate comfort food for my family and me when we’re craving chicken soup. In Colombia, “el almuerzo” is the main meal eaten in the afternoon, and this soup is commonly eaten then. I hope you enjoy it as much as we do! More of my favorite Colombian recipes are Carne en Bistec (Steak with Onions and Tomatoes), Huevos Pericos (Scrambled Eggs), and Aji Picante.

    I have fond memories in Colombia of large family gatherings where they would get fresh chickens right from the farm and make this on an open fire in the biggest pot I have ever seen. Eating this soup in the Andes mountains with cumbia music in the background just doesn’t get any better for me. Watching Disney’s new movie Encanto made me crave this soup so I remade it (such a great movie!)

    There are many different versions of sancocho as it is a popular meal in several Latin American countries, like Puerto Rico and the Dominican Republic. Colombians typically cook sancocho with a whole chicken – feet and all – but I used skinless chicken thighs to lighten it up.

    Below are the ingredients in my Colombian chicken sancocho recipe:

    Yuca, also called cassava, is a starchy root vegetable similar to a potato and can be found fresh or frozen in many supermarkets. If you buy fresh yuca, you will need to peel and cut it before cooking. I think frozen yuca is easier to use since it comes ready to cook.

    If you can’t find yuca, you can substitute it with more plantains and potatoes.

    Sancocho is typically served with rice and avocado on the side. You could also add Aji Picante for a spicy kick.

    Sancocho is perfect for freezing. I like to store it in individual containers, so I can pull it out later for an easy lunch. If you still have leftovers after four to five days, freeze the rest for up to three months. Thaw the soup overnight in the fridge and reheat it in the microwave or on the stove before eating.

     



    Source: skinnytaste.com

  • Posted on

    Healthy Spiced Pumpkin Dip

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    This Healthy Spiced Pumpkin Dip is creamy, delicious and makes the perfect fall dessert, appetizer or snack served with crisp apple slices, gingersnap cookies, and more!

    Note: This post first appeared on November 13, 2011.  It has been updated with bright new photos, but is still the same delicious recipe!

    Who doesn’t love a good dip during the holiday season??  Such an easy dessert to throw together with just a few simple ingredients that is healthy to boot!  So much delicious pumpkin flavor with warm spices and protein-packed Greek yogurt that tastes amazing with fresh fruit slices like apples, pears or bananas making it perfect for kids!  The best part about this spiced pumpkin dip is that it can easily be made in just 5 minutes!

    Here’s What You’ll Need

    • Pumpkin – I used canned pumpkin purée for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as that is loaded with tons of sugar
    • Greek yogurt – makes this dip super creamy and is a great source of protein!  You could also sub Cool Whip for the Greek yogurt or even dairy-free yogurt if vegan or have a dairy allergy
    • Almond butter – adds even more creaminess, flavor and thickens the dip, but feel free to use any nut butter of choice
    • Maple syrup – naturally sweetens this pumpkin dip and tastes amazing with all these warm spices.  You could also use honey or other natural sweetener
    • Vanilla – the perfect flavor boost!
    • Spices – delicious combination of pumpkin pie spice, cinnamon and nutmeg

    How to Make Spiced Pumpkin Dip

    This pumpkin dip is super EASY to make!  Simply combine all ingredients together in a large bowl, mix well with a spoon or spatula and that’s it!  A delicious fall dip everyone is guaranteed to love.  I do like to let this dip chill in the fridge for at least 30 minutes before serving, but feel free to make this the day before serving as well!

    How to Serve Spiced Pumpkin Dip

    • Apple, pear or banana slices
    • Gingersnap cookies
    • Vanilla wafers or graham crackers
    • Pretzels (I love this sweet/salty combo!)
    • Cinnamon pita chips
    • Add a dollop to desserts for more pumpkin flavor
    • Layer with whipped cream for parfaits

    Prepping and Storing

    This spiced pumpkin dip will last for about a week in your fridge in a sealed, airtight container.  Unfortunately I do not recommend freezing this dip as yogurt tends to separate when frozen which will change the texture of this dip, but you certainly could freeze it and just mix it really well after it thaws.  If you try this, please let me know in the commends how it turns out!

    More Pumpkin Recipes You’ll Love

    Hope you all enjoy this Healthy Spiced Pumpkin Dip and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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    RECIPE

    Healthy Spiced Pumpkin Dip

    This Healthy Spiced Pumpkin Dip is creamy, delicious and makes the perfect fall dessert, appetizer or snack served with crisp apple slices, gingersnap cookies, and more!

    Yield: 6 Servings 1x
    Scale 1x2x3x
    • Prep Time: 5 mins
    • Total Time: 5 mins

    Ingredients

    • 1 (15 oz) can 100% pure pumpkin (not pumpkin pie filling)
    • 1/4 cup almond butter (or other nut butter)
    • 1/3 cup maple syrup
    • 1 tsp vanilla extract
    • 1 tsp pumpkin pie spice
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1 1/2 cups plain Greek yogurt

    Instructions

    1. In a large bowl, combined together pumpkin, almond butter, maple syrup, vanilla and spices and whisk until all combined.
    2. Using a spatula, fold in the Greek yogurt and continue mixing until completely incorporated.  Cover and chill in the fridge until ready to serve!

    Notes

    *This spiced pumpkin dip will last in the fridge in a sealed, airtight container for up to a week.

    Nutrition Facts:

    • Serving Size: 1/2 cup
    • Calories: 181
    • Sugar: 15.6 g
    • Sodium: 79.3 g
    • Fat: 6.7 g
    • Saturated Fat: 0.6 g
    • Carbohydrates: 23.1 g
    • Fiber: 2.3 g
    • Protein: 7.9 g

    * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

    If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

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    Source: eatyourselfskinny.com

  • Posted on

    Apple Pie Overnight Oats


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    Apple Pie Overnight Oats easily made in just minutes the night before giving you a deliciously healthy breakfast as soon as you wake up!

    Mornings can get pretty hectic around here between getting my toddler fed and out the door to her pre-school and diving straight into my busy work day which is why I LOVE making overnight oats!  I can literally throw all the ingredients together in just 5 minutes the night before and wake up the next day to the most delicious breakfast.  Quick, easy and no clean up necessary.  What’s not to love??

    This recipe is one of my favorites because it legit tastes like FALL in a jar.  Apple pie overnight oats made with whole grain oats, shredded apple, chia seeds and warm spices all soaked in almond milk for the perfect morning breakfast that is also vegan, gluten-free and loaded with all the good-for-you stuff!  It also makes a great post-workout meal and even your kids will love this!

    Here’s What You’ll Need

    • Rolled oats – I used whole-grain old fashioned rolled oats for this recipe, just make sure they’re certified gluten-free if making GF overnight oats
    • Shredded apple – the best part of this whole recipe!  I used Honeycrisp because of that wonderful tart/sweet taste, but any type of apples will work
    • Almond milk – I used unsweetened almond milk, but any type of milk will work in this recipe to soak the oats
    • Maple syrup – naturally sweetens the oats and tastes incredible with all the warm fall spices!  You could also use honey or other natural sweetener of choice
    • Vanilla – the perfect flavor boost!
    • Chia seeds – I love adding chia seeds because not only do they absorb the liquid and add great texture, but they also add extra fiber and protein!
    • Spices – delicious combination of cinnamon and nutmeg, you could also use apple pie spice!

    How to Make Apple Pie Overnight Oats

    The great thing about making overnight oats is that there is absolutely NO COOKING involved at all.  You just mix all your ingredients together the night before, cover and let them soak overnight and wake up to a delicious breakfast the next day!  Just remember, anything you add to these oats will become absorbed overnight so you’ll want to add all your fun toppings right before eating.

    Let’s Talk Toppings!

    Toppings and mix-ins are the best part about overnight oats!  So many fun ways to get creative with your breakfast and really amp up the flavor.  Here’s some of my favorite toppings to add to my oats:

    • Fresh or dried fruit – for this recipe I mixed in some shredded apple, but you could also add banana slices, assorted berries or even dried fruit like cranberries, raisins, apricots, etc.
    • Nut butter – I love adding a little creamy nut butter to my oats like peanut butter or almond butter, but any type of nut butter will work
    • Nuts and seeds – This adds a nice crunch to the oats and you can use almonds, walnuts, sunflower seeds, hemp seeds, shredded coconut, I mean there are so many options!
    • Granola – this is one of my favorite toppings to add because of the crunch and flavor it adds and I love using my super easy recipe for maple cinnamon granola which tastes amazing with these fall flavors!
    • Dollops – aside from nut butters, I’ve also topped my oats with a dollop of chia seed jam, homemade caramel sauce or you could even add a little Greek yogurt or whipped cream (now we’re getting into dessert territory and I’m not mad about it)
    • Chocolate – and because I’m not mad this can also be a delicious dessert, I sometimes like to add some nutrient-rich cacao nibs or my go-to chocolate chips that are low in sugar and carbs

    Prepping and Storing

    The great thing about overnight oats is that they can last for up to 4-5 days in your fridge which makes them perfect for meal prep!  I like to mix everything together and store in a wide mouth mason jar which has an airtight, sealed lid.  It makes the perfect serving and you can even double or triple the recipe if planning to enjoy this for the week.  Now because this particular recipe has shredded apple in it, I would suggest enjoying this in the first two days, but if you don’t add any fresh fruit, it will definitely last up to 4-5 days!  If the oats seem super thick after a few days, you can just add in a splash of milk right before serving.

    More Overnight Oats Recipes

    Hope you all enjoy these Apple Pie Overnight Oats and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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    RECIPE

    Apple Pie Overnight Oats

    Delicious Apple Pie Overnight Oats easily made in just minutes the night before giving you a deliciously healthy breakfast as soon as you wake up!

    Yield: 2 Servings 1x
    • Prep Time: 5 mins
    • Total Time: 5 mins

    Ingredients

    • 1 cup rolled oats
    • 1 cup shredded apple (about 1 medium apple)
    • 1 1/2 cups almond milk
    • 1 Tbsp maple syrup
    • 1 tsp vanilla
    • 2 tsp chia seeds
    • 1 tsp cinnamon (or apple pie spice)
    • Pinch of nutmeg and salt

    Optional toppings:

    • Peanut butter or other nut butter
    • Fresh cut apple (sprinkled with cinnamon!)
    • Banana slices
    • Nuts or seeds
    • Cacao nibs or chocolate chips

    Instructions

    1. In a mason jar or bowl, combine oats, shredded apple, almond milk, maple syrup, vanilla, chia seeds, and spices, mixing well until all combined.
    2. Cover tightly with a lid or plastic wrap and refrigerate overnight.
    3. Sprinkle or drizzle on your favorite toppings and enjoy!

    Notes

    *Overnight oats will last in your fridge in a sealed, airtight container for up to 4-5 days.

    Nutrition Facts:

    • Serving Size: 1/2 of recipe
    • Calories: 307
    • Sugar: 6.3 g
    • Sodium: 184.3 mg
    • Fat: 5.8 g
    • Saturated Fat: 0.6 g
    • Carbohydrates: 43.1 g
    • Fiber: 7.6 g
    • Protein: 7.2 g

    * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

    If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

    (function(){ /* frac.js (C) 2012-present SheetJS -- http://sheetjs.com */ /* bothEquals() avoids use of &&, which gets prettified by WordPress. */ var bothEquals = function( d1, d2, D ) { var ret = 0; if (d1



    Source: eatyourselfskinny.com

  • Posted on

    10 Best Foods To Eat For Slimming Down

    Is it really possible that you eating certain foods can actually make you slimmer? Yes, it is true that there are certain foods that will help you cut some calories in your diet. Such a diet should be replete with minerals, vitamins, fiber and omega 3 fatty acids that will aid you in feeling fuller, which in turn can help you lose weight.

    Here are some foods that will help you slimming down: These are not only tasty but they are also full of nutrition. Just start consuming more of these foods to your diet and bulk up on nutrition while slimming down.

    Salmon roe: Researchers have found that these fish eggs fill you up more even while compared to beef or chicken. Not only will you start feeling fuller when you eat wild salmon, but it does good things to your heart health as it is full of specifically two of the healthiest omega 3 fatty acids. What is more, salmon roe is a great way to add protein and fats that are heart-healthy and also a great way to keep the blood sugar at an even keel. You should have two helpings of salmon roe on a weekly basis, the price is not high you can buy it online for an affordable price.

    Brown rice: This option is healthy and also tasty while being less starchy than white rice. This is a great option to add to your diet to keep slimmer. It has been proven that people who ate brown rice where are more likely not to gain weight than those who ate white rice. Brown rice is good as it is low in calories and high in fiber. What is more, the presence of selenium is effective in preventing colon cancer.

    Kiwifruit: Not only is the kiwi fruit full of goodness from the tropics but also has a good amount of vitamin C and this helps in burning fat while you exercise. Kiwi also has a lot of soluble fiber and also helps in keeping the blood sugar level. Eating Kiwifruit makes you less likely to eat sugar-laden or calories rich foods.

    Watermelon: This fruit is almost 92% water and is a great tool for reducing weight as it makes you feel full and the sweet taste of the fruit will also help in keeping sugar craving lower. This fruit is low in calorie value and also has lots of vitamin C along with lycopene which is an antioxidant that is known for the properties that keep cancer at bay as well as problems related to the tummy, the lungs and the prostate.

    Pears: The secret of making sure that you get the complete slimming effect of pears is by eating the skin of the fruit as well as the inner fruit. The peel of the fruit has the quality of suppressing the appetite as it has pectin, which is a soluble fiber. This helps in reducing hunger and keeping sugar levels low so that you do not find yourself eating a fatty snack. slimming foods green tea

    Green tea: Green tea is considered a superb beverage that is full of antioxidants. Drinking green tea on a regular basis will bring down the risk of heart disease as well as kidney problems, cancer and osteoporosis. People who are trying to lose weight will be pleased to know that drinking green tea specifically targets the reduction of the area near the stomach.

    Zucchini: People often confuse this vegetable with cucumber. But the fact is that this vegetable is a relative of the squash is quite low in calorie count and pretty high in vitamins A and C, fiber and also potassium and folate. Like the watermelon, zucchini is also high in water content so when you eat it you feel fuller and this means that you do not reach out for snacks.

    Oranges: This fruit has been found as one of the fruits that makes you feel full faster. The orange has high fiber content that will prevent you from eating too much especially when you eat it along with a protein source. You could eat oranges along with some almonds, or Greek yogurt or some soy milk. slimming foods broccoli

    Broccoli: Broccoli seems to be the superfood that is known to be full of antioxidants, vitamin C, fiber and also folate content. Which means broccoli can bring the risk of chronic inflammation and cancer. Now it has been found that this cruciferous veggie also helps you deal with weight issues. Eat more broccoli to lose weight and you can see the results as long as you do not coat broccoli with cream or cheese sauces. slimming foods avocadoes

    Avocados: This food is high in oleic acid, protein, and fiber and also happens to be low in carbohydrates and sugar. Eating avocado will also aid in keeping blood sugar at an even level. This means that consuming avocadoes will keep you from reaching out for those calorie-laden snacks and this will help in losing some weight. But do make sure that you do not eat more than half an avocado as avocadoes can be quite high in calories by themselves.

  • Posted on

    4 Ways To Preserve Your Tomatoes At Their Peak

    Eventually, the heat will break. The leaves will fall, and the election will come and go. Winter will take over, and there will no longer be any tomatoes worth eating – unless you start planning now, that is. With tomatoes at their peak, now’s the time to begin preserving them for the less-abundant seasons to come. From slow-roasting to jams to some more unexpected options, here are 4 recipes that are worth heating up the house for. We promise that the temporary suffering of summertime cooking will be well worth it when you crack open the mason jar or freezer bag in December.

    TOMATO PEACH PRESERVES

    Tomatoes have a significant amount of pectin, the natural thickening agent in fruits, that makes it perfect for turning into jams and preserves. Combined with sweet summery peaches, this spread makes a delightful addition to any brunch menu. Serve on plain toast or with soft cheese.

    INGREDIENTS

    1 pint cherry tomatoes, quartered

    2 overripe, soft peaches, peeled and diced

    1 tablespoon honey

    1 orange

    2 tablespoons ginger

    Juice from ½ orange

    INSTRUCTIONS In a small saucepan over low heat, heat the tomatoes and peaches until they begin to soften and release their liquids (about 10 minutes.) Using a vegetable peeler or knife, peel a thin section of the orange peel, about ¼ of the orange. Slice the skin into fine ribbons. To the saucepan, add the orange ribbons and the remaining ingredients and stir to combine. Continue to heat over low heat until the preserves reach the desired thick consistency about 20 more minutes stirring occasionally. If you prefer a sweeter preserve, add one more tablespoon of honey or two teaspoons of sugar. Yields 1½-2 cups preserves

    SUN-DRIED TOMATO SHORTBREAD COOKIES

    These cookies are savory and addictive appetizer. A slightly sweet and buttery cookie is the perfect vehicle for the natural sweetness of sun-dried tomatoes, fresh basil, toasted pine nuts, and a sprinkle of Pecorino Romano cheese. Feel free to change the herbs and other additions to what you have on hand as these cookies lend themselves to many tasty variations. These would also be delicious with our slow-roasted cherry tomatoes.

    INGREDIENTS

    1 cup flour

    ½ cup cornstarch

    ½ cup sugar

    I stick of butter, softened

    1 teaspoon almond extract

    ½ cup diced sun-dried tomatoes

    2 tablespoons chopped basil

    ¼ cup pine nuts, toasted and chopped

    3 tablespoons grated Pecorino Romano cheese

    INSTRUCTIONS

    Preheat oven to 325°F. In a large bowl, sift together the flour and cornstarch. In a separate bowl, mix together the sugar, almond extract, and butter with a wooden spoon until the sugar is completely absorbed by the butter. Add the butter to the flour mixture and using your hands or a pastry cutter, blend the butter and flour together using your hands or pastry cutter. Just before the dough fully comes together, add the tomatoes, basil, pine nuts, and cheese. Continue mixing until a ball forms. The dough should be slightly crumbly. Wrap the ball in plastic and refrigerate for at least 20 minutes. Roll the dough out onto a lightly floured surface to ¼-inch thickness. Using a circle cookie cutter, cut circles from the dough and place onto a baking sheet lined with parchment paper. Bake the cookies for 20-25 minutes or until the edges are just lightly golden. Be careful not to overbake as the cookies should not change color. Let cool and serve. Yields 12 2-inch cookies

    SPICY YELLOW TOMATO JAM

    INGREDIENTS

    2 pints Sungold tomatoes (approximately 1 ¾ pounds)

    1 ¼ cups granulated sugar

    juice and zest of two limes

    1 teaspoon salt

    ¼ teaspoon cayenne pepper

    INSTRUCTIONS

    Wash the tomatoes and slice them in half. Place them in a bowl and add the sugar. Stir to combine. Let the tomatoes sit with the sugar for at least one hour before cooking, until they get quite juicy. When you’re ready to cook, pour the tomato mixture into a 12-inch skillet and place it over medium-high heat. Cook, stirring regularly, for 15 to 20 minutes, until the tomatoes thicken and look quite glossy. Near the end of cooking, stir in the lime juice, zest, salt, and cayenne powder. When the jam doesn’t look at all runny, it is done. As soon as the jam is cool, it is ready to serve. It will keep in the refrigerator for up to a week. For longer storage, it can be funneled into clean, hot jars and processed in a boiling water bath canner for 15 minutes. Makes 2 ⅓ cups

    DIY TOMATO KETCHUP

    The Table Matters staff makes Table Matters (and several other things, too). Most of them are based in Philadelphia.

    INGREDIENTS

    1 28-ounce can crushed tomatoes

    1 medium onion, chopped

    2 tablespoons olive oil

    1 tablespoon tomato paste

    ⅓ cup packed brown sugar

    ⅓ cup molasses

    ⅓ cup cider vinegar

    ½ teaspoon paprika

    ½ teaspoon salt

    INSTRUCTIONS

    In a saucepan, cook the onion in the olive oil until it starts to brown. Add the tomatoes, tomato paste, brown sugar, molasses, tomato paste, cider vinegar, paprika, and salt. Stir. Simmer, uncovered, stirring every 10 to 15 minutes, for approximately 1 hour, 15 minutes, or until the mixture has thickened. Chill. Ketchup can be kept in a sealed container for up to three weeks. adapted from Gourmet

  • Posted on

    Miami Dade County Healthcare Department Survey Taps Into Residents Participation In Local Healthcare


    Written by Jesse Scheckner on August 28, 2018 The Miami-Dade County Health Department is running a public “wellbeing survey” to better formulate its Community Health Improvement Plan, a forthcoming five-year assessment of residents’ participation in local healthcare. Feedback from the survey is meant to identify the needs, opinions and views of residents in relation to their communities, according to Karen Weller, director of the county’s Office of Community Health and Planning. The information will be used to prepare the improvement plan, estimated by Ms. Weller to be completed by the end of December when the current plan expires. “Bottom line is, we would like to know what is happening in the community, so when we write our Community Health Improvement Plan we know what strategies to implement to help residents,” she said. The survey, which according to Ms. Weller will remain open “until the needed responses are received,” can be taken in English, Spanish or Haitian Creole and includes questions regarding respondents’: Upon completion of the survey, which takes about 15 minutes, respondents are given a list of resources for services related to abuse, addiction, basic needs, dental care, disability services, disaster relief, emergency aid and sheltering, employment, eye care, family health, financial aid, food, healthcare, housing, LGBT services, libraries, mental health, social security, spiritual enrichment, temporary assistance, transportation and youth development. “The feedback of our residents is vital in helping us identify the most important issues facing the community,” M. Weller wrote in an email. “The results of the survey will lead to the development of a plan that addresses the real health challenges residents face.” The Community Health Improvement Plan is being worked on in accordance with the State Health Improvement Plan, released in April, which also runs for five years. The state plan has eight areas of priority, selected using the State Health Assessment that was released in September 2017. Those areas include health equity, maternal and child health, immunization, injury, safety and violence, healthy weight, nutrition and physical activity, behavioral health, sexually transmitted and infectious diseases, and chronic disease prevention. The state is attempting to meet 18 separate goals within those eight priorities by 2021. To take the wellness survey, visit www.surveymonkey.com/r/MDCWellbeing.



    Source: miamitodaynews.com

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