Publix GreenWise Market Magazine - Spring 2009
Top Muffin Toppers
|English muffins now come in nutritious whole grain and high-fiber versions, and they're extra delicious with these tasty additions.
- Dab toasted plain muffin halves with light cream cheese and top with berries.
- Spread organic peanut butter on toasted muffin halves, add slices of banana and sprinkle with raisins.
- Top toasted muffin halves with a slice of Canadian bacon, blanched asparagus and a slice of Swiss cheese. Broil until cheese melts.
- Put a dollop of chicken salad and pineapple tidbits atop toasted multigrain muffin halves.
- Spread mashed avocado on a toasted honey wheat muffin, then add lettuce and tomato.
- Top toasted muffin halves with tomato slices, fresh basil, mozzarella cheese, freshly ground black pepper and a drizzle of olive oil.
|Tame Those Cravings|
As the clock strikes 3 p.m., are you overcome by an urgent need for chocolate? Or do you hear potato chips calling from the vending machine? Many people experience food cravings, especially for sweet or salty foods. What’s the driving force behind them? “Cravings are multifaceted,” says Joan Salge Blake, R.D., clinical associate professor at Boston University. Hormones, emotions or simply a drop in blood sugar may be involved. Even your environment plays a part. “You crave popcorn when you enter a movie theater but not in the supermarket,” she says. A craving doesn’t indicate you’re lacking a particular nutrient, but there are other biochemical connections, says Blake. You may crave carbohydrates because eating them triggers the release of serotonin, a mood-calming neurotransmitter. In fact, cravings appear to be linked to complex processes in the brain and the nervous system. But whatever’s behind your cravings, Blake suggests these ways to manage them:
- Don’t make any food off-limits. Just consume a reasonable portion of it.
- Eat regular meals. To head off late-afternoon cravings, don’t skimp on breakfast or lunch.
- Go for quality, not quantity. If you’ve gotta have chocolate, opt for a small piece of the really good stuff.
|10 Baking Soda Solutions|
Think baking soda is just for baking? Not so! While it does put the airy lift in cakes, scones and pancakes, it has plenty of other uses around the house.
- Pour it down a drain to eliminate odors.
- Sprinkle it to extinguish a kitchen fire.
- Add ½ cup to the rinse cycle for fresher laundry.
- Use it on a clean, wet sponge to scrub and freshen your kitchen microwave.
- Try it to make stainless-steel pots shine.
- Sprinkle in sports shoes and gym bags to deodorize them.
- Freshen your dog by rubbing baking soda into his fur, then brushing it out.
- Get rid of tea stains in mugs with a mixture of ¼ cup baking soda and a quart of warm water.
- Eliminate food odors in the dishwasher by sprinkling baking soda in the bottom, then running the dishwasher as usual.
- Use it as a facial scrub—just moisten to make a paste.
There’s more to these egg products than meets the eye.
Sold as a liquid in refrigerated cartons or as a dry powder, egg whites are fat- and cholesterol-free and can replace whole eggs in baked goods. Keep in mind that some liquid egg white products won’t work in recipes that call for whipped egg whites, such as meringues and angel food cake.
These come from hens raised on organic feeds grown without any pesticides, herbicides, fungicides or commercial fertilizers.
EGG SUBSTITUTE WITH YOLK
These are like egg substitutes, but with some added yolk for flavor. They contain about 50 mg of cholesterol per serving, compared to 212 mg in one large egg.
Sold in refrigerated or frozen cartons, substitutes contain egg whites but no yolks, so they’re cholesterol-free. The yolks are replaced with milk, oil, stabilizers and other ingredients. Vitamins and minerals are added to make egg substitutes nutritionally similar to whole eggs.
OMEGA-3 ENHANCED EGGS
Regular eggs contain some heart-healthy omega-3 fatty acids (about 20 mg), but some egg producers are now boosting the content by adding canola oil and other sources of omega-3s to hen feed. The result is an egg that contains 100–600 mg of omega-3s.
|Ham It Up|
Looking to dress up your holiday ham? Want to add a sweet touch to pork tenderloin or other lean pork cuts? An easy glaze may be just the touch of culinary creativity you need to enhance the flavor and appearance of ham or pork.
In a food processor or blender combine one 9-ounce jar mango chutney, ¼ cup maple syrup and 2 teaspoons stone-ground mustard. Cover and process or blend until smooth.
In a medium saucepan combine 2 teaspoons finely shredded orange peel, 1 cup orange juice, ½ cup packed brown sugar, 4 teaspoons cornstarch and 1½ teaspoons dry mustard. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Note: Because most glazes contain some kind of sweetener that could char or burn, it’s best to wait until the last 30 minutes of cooking time to brush them onto the ham or pork.