Eats | Food for the College Lifestyle

What If I Don't Want to Buy Organic?

noreply@blogger.com (Stephanie Dumm) — Sun, 22 Mar 2009 18:34:00 +0000

When Whole Foods opened up in Roseville recently, I was overjoyed. For me, Whole Foods brought back fond memories of living in the Chicago area, and of finding new and exciting things to eat on my lunch break from Starbucks. Yeah, I know there is one in Sacramento, but I just never found myself taking the time to go. My husband and I decided to do our weekly grocery shopping trip at Whole Foods on week, and realized one thing: there is nothing there that is not organic.
Now, I don't have anything against organic food, or the people that try to eat a fully organic diet. If you want only non-GMO produce and crackers with only whole wheat flour and no high fructose corn syrup, more power to ya (not that I'm a fan of high fructose corn syrup. I feel like I'm having to explain myself a lot here. Hmmm.) I am just saying that I think organic milk tastes funky, and the organic yogurt sat uneaten in the back of my fridge for about three months, after I ate one and decided that a) I don't like stirring my yogurt and b) it tastes just as funky as organic milk. Also, what if I don't want my crackers to have flax seeds in them, and what if I want my tampons to have applicators? I'm aware that tampons are not food, but that was just one more grievance that I had after taking a look in the soup aisle and realizing that I wasn't going to be finding any soup for my lunch that was going to cost under $3.

For all my ranting, though, checking Whole Foods out is definitely worth it. The first time we walked into Whole Foods (not for groceries, but for the experience) was pretty neat. Their selection of cheese is amazing, even though some of it looked questionable. We were impressed by the fact that they roast their own coffee daily, and there is also an area where you can put together your own customized trail mix.

The best part happened in the bakery, though. We were standing by all of the desserts, and we must have been drooling because the guy behind the counter offerred us a sample of whatever we wanted, and a sizeable one, too.

I don't think that we will ever shop for our groceries at Whole Foods again, though. I think Safeway has found the right balance for organic shoppers, offereing a decent selection of organic foods with everyday items. Trips to Whole Foods will probably be reserved for getting free dessert samples and experimenting with different cheeses and wines.

Rice and Beans

noreply@blogger.com (Christina Jenny) — Thu, 05 Mar 2009 04:20:00 +0000

When I lived at home with my family before coming to Sacramento State, my dad would sometimes make my siblings and I his "specialty" of rice and beans. Believe me, I was skeptical on this "creation" but when I tried it, I was hooked!

Now that I'm living away from home, having tasty meals in my tummy is definitely not easy. Making dinner from scratch is not my area of expertise, so when I want to make something quick and yummy after a long day of school, I think of rice and beans.

All you need is white rice, a can of beans (I use Stagg Chili steak house reserve chili with beans, which includes beef with green chilies), and a can of corn (I use Green Giant Niblets). You can use any type of beans you like, but if you decide to use the Stagg Chili, you can purchase it at Costco. The Stagg Chili I use is great because it's a little spicy. You can probably find this brand of chili at your local grocery store as well.

Just cook the rice, heat up the beans and corn, mix it all together, and you've got one easy, delicious meal. Enjoy!

Floats

noreply@blogger.com (Stephanie Dumm) — Fri, 27 Feb 2009 17:31:00 +0000

When we think of floats, the one that most likely comes to mind is the root beer float. But if you get creative, a float can be made out of pretty much any combination of soda and ice cream. For instance, this Valentine's Day my husband made me a very Valentine themed float.
For each float, he filled the glass half-way with vanilla ice cream, added some sliced strawberries, and then topped it off with some fruit punch
flavored soda. The ones pictured are ones I made later, because it was the gift that kept on giving.

The possibilities for floats are endless, though, because of the variety of flavored soda available. Those watching their calories can also substitute the ice cream for yogurt or even sherbet, and the soda for diet soda. Her are some ideas to start with:

Lime sherbet and sprite
Orange soda and sprite or cream soda
Cherry cola and chocolate ice cream

Chai Cider

noreply@blogger.com (Stephanie Dumm) — Fri, 12 Dec 2008 04:57:00 +0000

As my final post of the semester, I thought I'd share a drink that my husband created that is good for chilly days.
It requires one mug of apple juice, heated up in the microwave for a minute, and a chai tea bag.

Heat the juice, and add the tea bag, steeping it for however long you like steeping your tea. What you are left with can be described as a spiced cider with a hint of black tea. Delicious!

I've enjoyed sharing my love of food with you guys this semester, and have a great winter break!

Holiday Flavored Yogurt

noreply@blogger.com (Stephanie Dumm) — Fri, 12 Dec 2008 04:47:00 +0000

I was grocery shopping on Tuesday night, and I was in the yogurt area when I noticed something new: Lucerne's Holiday Edition yogurt in Caramel Apple, Gingerbread, and Pumpkin Pie. For you, the reader, I have sacrificed my taste buds and tasted the Gingerbread and Pumpkin Pie flavors.
When I say sacrificed, I mean that hopefully you read this and don't waste your money on them.

The Pumpkin Pie was okay. It definitely tasted like pumpkin pie, but the texture was all wrong. Besides, where was the crust and whipped cream?

But nothing could have prepared me for the Gingerbread. Usually I don't mind things that are gingerbread flavored. I love gingerbread men, and I jump for joy when Starbucks starts selling Gingerbread Lattes during the holidays. Whereas Starbucks has created a delicious beverage with artificial flavoring (and I'm not being biased because I work there), the combination of gingerbread flavoring and yogurt is all wrong.

At first I thought that eating the yogurt at 4 a.m. had something to do with it (I'm usually pretty cranky when I have to work that early) but then I realized why I threw it out after only a few spoonfuls. Yogurt is only good when it is flavored with either fruit, chocolate or vanilla. The pumpkin pie flavored one was okay, but that is because it had pumpkin listed on the ingredients, which is a vegetable, which can be lumped into the fruit/vegetable category.

Regardless, you should thank me for taking one for the team for you, the darling reader.

Gingerbread Houses

noreply@blogger.com (Stephanie Dumm) — Mon, 08 Dec 2008 01:53:00 +0000

So, I know that this blog is all about healthy eating and quick and easy recipes, but there is one family tradition that I have to share that involves frosting, lots and lots of candy, and more frosting. Every year, we get together and assemble gingerbread houses that range from ginger shanties to ginger mansions, and have a total blast doing it.

To make them, the first thing you need is a group of people. This year, we had seven, but four or more is usually good. The foundation for the houses are pint-sized cartons, and the ones that we use are for single servings of orange juice. Target carries six packs, and we either drink the juice or dump it into a pitcher for later.

We use graham crackers for the walls and roof of the houses, and frosting to bind things together and stick the candy onto the houses. There is no specific way that these have to be assembled, just use your imagination.

Here is a list of different type of candy that can be used:

M&M's
licorice
gum drops
gummy bears
gummy worms
candy canes
animal crackers
peppermints

Why Go Out for Frozen Yogurt

noreply@blogger.com (Stephanie Dumm) — Mon, 01 Dec 2008 04:07:00 +0000

We raved about places like Big Spoon Yogurt in the past, but sometimes creating frozen yogurt concoctions in the confines of your own home can be great too. This can happen easily if you plan ahead during your next grocery trip, or make a quick trip to the store on the way home from school or work.
For the frozen yogurt pictured, all I did was pick up a pint container of frozen yogurt and some fresh raspberries. I topped the yogurt with the raspberries and some mixed berry jelly that I already had in my fridge.
The possibilities really are endless when it comes to what you can top your yogurt with, whether it is candy or fruit.

Favorite Two Websites for Recipes

noreply@blogger.com (Stephanie Dumm) — Sat, 22 Nov 2008 05:01:00 +0000

Each week, when I'm preparing my grocery list for the week, I like to look around for recipes to make it through the next few weeks. There are two web sites that I frequent the most for delicious recipes so I don't have to resort to the same old thing each night.

www.campbellskitchen.com

I know this one sounds like a cheap out, because all you have to do is open a can of cream of something and add some type of meat and vegetable. But this is actually the beauty of it. Take their Tuna Noodle Casserole. All you have to do is boil some egg noodles, and then combine them in a casserole dish with two cans of tuna, a can of cream of celery soup, some frozen peas and throw the mixture into the oven for twenty minutes. On those nights when I'm so tired from school and work, this web site is my saving grace for yummy food that contains very little ingredients.

www.cookingspot.com

I somehow stumbled upon this site in my novice days of cooking, and it is a site that I frequent now even after four years of picking up a spatula. It works two ways. You can either browse their thousands of recipes submitted by users, by clicking on whatever type of recipe you are looking for (such as chicken recipe or main dish). Or you can search for a recipe based on one or two ingredients you have on hand. I use this web site to find dinner inspirations at least once a week, which is why it is one of my favorites (like the Baked Ziti posted last week).

First date dining rules

noreply@blogger.com (Anonymous) — Sat, 15 Nov 2008 18:39:00 +0000

So, you’re on a first date and everything is going great. He brings you flowers, she laughs at all of your jokes and you have so much in common that time is flying by and before you know it, 10 p.m. turns into 2 a.m.

The last thing you want to worry about is whether or not you have something stuck in your teeth or if your breath smells bad, right?

We can fix this little problem.

The first date is all about making a great first impression and hopefully getting that wonderful goodnight kiss or something more if you're lucky.

There are certain rules to follow when your first date involves food.

Rule number one, do not order pesto pasta or spaghetti. The little green pieces of pesto will get stuck in your teeth and you‘ll be chatting away about your annoying roommate with green all in your teeth. It‘s not a good look. Spaghetti was cute for the dogs in Disney’s Lady and the Tramp, but it is too messy for a date. If you have to keep putting the napkin up to your face and you are even a little bit worried about the spaghetti sauce splattering everywhere then don’t order it.

Rule number two, do not order something with a lot of garlic, or a medium amount for that matter. If you’re not sure just ask the waiter. Your date will greatly appreciate this and hopefully get the hint too.

Rule number three, do not order anything that might upset your stomach even a little bit. If your date wants to go to a new Indian place and you want to get lucky at the end of the night, I’d suggest Chili’s.

Some of these rules may seem like no-brainers but sometimes we are so comfortable with ourselves and used to what we like, we forget to think of how it will affect other people. You need to be able to eat and carry on a conversation because that is the whole purpose of a date, whether it‘s the first one with a really hot girl or a family member.

Here are some more helpful hints to help you lock in the make out session at the end of the night.

Try to eat more protein and less bread.

We all get nervous sometimes and eat way too many chips with salsa or bread sticks because we don’t know what else to do but bread along with the rest of your entrée will feel too heavy and protein will give you energy for whatever it is you will be doing after dinner. Wink, wink!

Like I said, we all get nervous on first dates and along with eating or fidgeting with everything around us, we tend to drink a lot more alcohol than we normally would. This can be a very bad decision if you cannot hold your liquor. You could end up talking about things that you will regret the next day and possibly not even remember. Depending on your size and weight, you should probably only have two drinks maximum.

If you think the end of the night could be a little more than just kissing, there are some foods that can work in your favor. According to Foxnews.com, protein is a good energy source and it also provides an increase in stamina. You can find protein in foods besides meat like beef or chicken, there is also a lot of protein in pine nuts.

Asparagus contains foliate which is necessary for histamine production and histamine is necessary for both males and females to reach orgasm. Oysters are a well-known aphrodisiac and contain zinc which increases libido.

Last, but certainly not least is dessert!

Chocolate is known to release serotonin, which can provide a calming effect in your brain and helps get you in the mood.

Good luck! And remember, just be yourself (unless you love garlic like I do and tone it down a notch).

Different Types of Vegetarians

noreply@blogger.com (Anonymous) — Sat, 15 Nov 2008 18:30:00 +0000

Girls Next Door blonde bombshell, Holly Madison, poses nude while saying, “I’d rather go naked than wear fur.”

Do I have your attention now?

Madison, along with many other celebrities like Paul McCartney, Alicia Silverstone and the rock n’ roll goddess herself, Joan Jett, have all been apart of spreading information about vegetarianism.

In a time when the percentage of obese Americans couldn’t be any higher, it is no wonder why so many people are choosing to eat more natural and organic foods.
People are not just eating natural and organic but they are also becoming vegetarians.

Vegetarian seems to be a very confusing word and topic for some people.
When I tell people I’m a vegetarian I often get the response “ So does that mean you don’t eat cheese or eggs either?” or “Why? Is it because of animal cruelty or you just don’t like the way it tastes?”

There are so many questions because so many people know nothing about being a vegetarian or the different types there are and why.

According to Dictionary.com the definition of vegetarian is “A person who does not eat or does not believe in eating meat, fish, fowl, or, in some cases, any food derived from animals, as eggs or cheese, but subsists on vegetables, fruits, nuts, grain, etc.”
But it doesn’t stop there because there are many different kinds of vegetarians out there.

Lets jump right in there and start off with Lacto vegetarian.

A Lacto vegetarian eats dairy products but they do not eat eggs or anything made with eggs like pancakes, bread, cookies or cake.
Lacto-ovo vegetarians eat dairy products and eggs just not meat of any kind.
A Pesca vegetarian eats dairy, eggs and seafood only.

The last one and the one that confuses almost everyone is the dreaded Vegan.
Yes they have tattoos that say vegan and they do not wear or buy anything that is animal related like leather shoes or fur coats, but they are regular people too, I promise.
The vegan is the most extreme vegetarian there is.
They do not consume anything that was made with eggs, milk or anything else that has a face.

So you might be thinking, “What do they eat then?”
In a country that prides itself on diversity with numerous fast food and chain restaurants to choose from, we have yet to make it easier for Vegans or even regular Vegetarians.
There are stores and some restaurants in big cities that support vegetarianism but let me tell you, it’s not easy for them.

Think about how hard it would be if you were lactose intolerant and everywhere you go you have to explain your dietary restrictions like when you go to a dinner party or casual BBQ.
It is even harder for vegetarians and especially hard for vegans.
Luckily there are many different foods that can substitute the protein and other nutrients in meat.
Tofu, beans, nuts, peanut butter and seeds are a great source of protein for vegans.

For Pesca vegetarians they can add tuna or other fish to their diet for protein and Lacto-ovo vegetarians can add eggs and cheese to the list for meatless protein.
Although it is surprising how many food products there are, essentially for non meat eaters, that are made with tofu but look like a chicken nugget.

What’s up with that?!
Who knows, maybe it makes them feel cool because they can still eat a “chicken” nugget too.

Vegetarianism is sweeping the nation and you might even have a friend that is a vegetarian and not even know it.

The point is, next time someone tells you they’re a vegan or vegetarian you will be able to sympathize with them and have a better understanding of where they’re coming from.

This is only scratching the surface, so for more information go to Peta.com or chooseveg.com and I bet you’ll be surprised at the amount of information they have and how many celebrities are supporters of the vegetarian movement.

Peta.com also has tons of yummy vegetarian recipes available for you to try and experiment with like their recipe of the week Caramel-Apple French Toast, so get cooking!

Baked Ziti

noreply@blogger.com (Stephanie Dumm) — Sat, 15 Nov 2008 03:27:00 +0000

Here is a delicious recipe for baked ziti that I found on cookingspot.com. I was looking around for a new recipe to try the other night, and came across this super easy recipe. It is full of tomato-y and cheesy goodness. It is one of many recipes from Cooking Spot that has not let me down.

I edited the recipe slightly to suit my tastes. Instead of the oregano and basil, I used 2 tsp. of Italian seasonings, which you can find in the spice aisle. I also used 4 cloves of garlic.

2 tablespoon(s) , olive oil
1 whole , medium onion finely chopped
2 whole , garlic cloves minced
1/2 teaspoon(s) , dried oregano
1 teaspoon(s) , dried basil
1/8 teaspoon(s) , pepper
16 ounces , ziti cooked and drained
1 cup(s) , shredded mozzarella cheese
28 ounces , tomatoes crushed

The directions say to:

Saute the onion and garlic in the olive oil for 5 minutes. Add the crushed tomatoes and spices, and bring to a boil. After this, simmer for about 20 minutes. Put the pasta into a casserole dish, stir in the tomato mixture, and then sprinkle with cheese. Bake for 30 minutes, and then enjoy.

The Joy of All-Natural Peanut Butter

noreply@blogger.com (Stephanie Dumm) — Sat, 08 Nov 2008 04:26:00 +0000

Peanut butter and jelly sandwiches bring back memories of elementary school lunches, where mom would pack this ubiquitous sandwich, crusts cut off, in your lunch box. As a college student, though, peanut butter can still come in handy as a way to fill yourself up and keep energized throughout the day, because it contains healthy fats and is high in protein. It is time for a change though, and this comes in the form of natural peanut butter.

Compared to most brand name peanut butter, natural peanut butter is a good choice because most brands of natural peanut butter, like Adam's, contain only one ingredient: peanuts. Other brands contain sugar and partially hydrogenated oils (to keep the peanut butter smooth and soft), extra ingredients that are unnecessary because natural peanut butter is actually quite tasty and doesn't need to be doctored up with these unhealthy ingredients.

Here are two tips for anyone looking to try natural peanut butter:

1. Stir the crap out of your peanut butter once you open it. You'll notice a layer of oil at the top, which when stirred in, gives the peanut butter that nice creamy texture.

2. Refrigerate the peanut butter right away, unless you want to repeat step one every time you want to have PB&J or ants on a log (celery spread with peanut butter and topped with raisins). The natural oil from the peanuts will separate from the peanut butter when warm, so the refrigeration will stop this.

Stove-Top Popcorn

noreply@blogger.com (Stephanie Dumm) — Fri, 31 Oct 2008 01:50:00 +0000

Now that fall is here, it seems like all I've wanted to do is bunker down and watch a movie with a bowl of popcorn. I hope this doesn't make me a popcorn snob, but my popcorn is not made in the microwave but in a pot on the stove, which is how my Dad taught me to make it.

It is actually pretty easy to make, and only contains three ingredients: popcorn, salt and vegetable oil. The simplicity of the ingredients makes me happy, because I could go without all of the artificial ingredients in microwave popcorn.

To make popcorn on the stove, grab a saucepan, and make sure that you've got a lid (no lid has bad news written all over it.) Add enough vegetable oil to lightly coat the bottom of the pan (about a tablespoon) and then add the popcorn so that it covers the bottom of the pan, using only about 1/3 cup of popcorn. Put the lid on the pan, and if you're using a clear lid you can be a dork like me and watch the popcorn pop.

Next is the most important part of the whole process: Making sure that your popcorn does not burn. Much like popping popcorn in the microwave, you know it is done when you hear the popping sound dramatically decrease. As soon as you hear it pop once every two or three seconds, your popcorn is done. Quickly turn off the heat and pour the popcorn into your favorite popcorn bowl.

The possibilities are pretty much endless with what you can do with your popcorn. I like a little salt every time, and some melted butter every once in awhile. My husband likes his lightly salted with some Tabasco sauce, and my Dad likes to sprinkle his with Molly McButter.

Sausage and Veggie Stir-Fry

noreply@blogger.com (Stephanie Dumm) — Sun, 26 Oct 2008 03:02:00 +0000

This is a random recipe that I came up with while trying to use all of the produce in my vegetable drawer. The ingredients are simple, and they add flavor without having to add any salt or spices.

You'll need:
One package of four sausages, any kind you like, sliced
into the size of coins
One medium onion, cut into rings
One package of sliced and washed mushrooms
Two potatoes, diced into pieces the size of a penny
One bell pepper, any color you prefer
Two cloves of garlic
Two tablespoons of olive oil

Add olive oil to the pan, and then the onion and mushrooms. Saute on medium heat, for about five minutes. Add the potatoes to the pan, stirring often, for five minutes, or until the potatoes are tender. Once the potatoes are tender, add the bell pepper, garlic and sausage. Stir often, for about seven minutes, and then serve.

Serves four

More for Frozen Yogurt Fans

noreply@blogger.com (Stephanie Dumm) — Tue, 21 Oct 2008 20:24:00 +0000

In response to a recent blog about frozen yogurt places in Sacramento, I thought I'd tune those students that live in Roseville and Rocklin into some amazing places to get fro-yo in our area. The places that are my favorite allow you to choose your yogurt flavor and how much you'd like in your cup, and then you pile on whatever toppings you fancy.

There are two Big Spoons in the Roseville/Rocklin area, with one being on the corner of Roseville Parkway and Galleria in the new Fountains shopping center, and the other on Sunset and Park, in the shopping center with McDonalds. Like Susie Q said, they offer an array of frozen yogurt and assorted candy, fruit and sauces to fill your cup with, and then you are charged by the ounce. It is relatively inexpensive, as I usually choose the medium size cup and go a little nuts with the amount of topics I choose, but it is usually under $5.

At the corner of Sunrise and Cirby in Roseville is Yog Yog, which is pretty much the same concept as Big Spoon, with the choosing of the yogurt and toppings and charging by the ounce. Unlike Big Spoon, Yog Yog has a selection of fresh fruit, which is something Susie Q mentioned looking for in an earlier blog. Yog Yog offers fresh strawberries, mango, kiwi, and pineapple, just to name a few.

I must say though, when I walk into one of these places I'm looking to do a little calorie damage with things like chocolate raisins, chocolate chips and a little something that Big Spoon likes to call Hard Hat, which is something that winds up on my concoction every time I visit. Hard Hat is awesome, because the moment it comes in contact with the yogurt, it hardens into this delectable chocolate shell. I think I'm feeling the need for some frozen yogurt, pronto!

Maybe Some Pie Will Cheer You Up!

noreply@blogger.com (Anonymous) — Mon, 20 Oct 2008 04:55:00 +0000

Sacramento Magazine is pretty notorious for having a great food and wine section. A dedicated team to let readers know the best wines with what food, the best summer salads and, of course, the best restaurants.

While on their website, Sacmag.com, I noticed that there are numerous columns by Kira O’Donnell, that are not only good but always leaves my mouth watering.

O’Donnell’s recent column is about one of my favorite things in this world - cheese.
She writes about the different kinds of cheeses from gruyere to, one of my favorites, blue stilton, how to use them, what to drink them with and where to buy them.

She starts off by naming the specialty food shops in Sacramento such as Corti Bothers, David Berkley and the Sacramento Natural Food Co-op, then lists each cheese and how to use it when cooking.

She uses words like tangy, nutty and creamy to get you in the mood for a cheesy pizza or a simple quesadilla.

For November, O’Donnell has chosen to review the restaurant Biba, a authentic Italian restaurant, calling Biba Caggiano the, “Doyenne of Italian cusine in Sacramento.”

She describes Caggiano’s dedication, persistence and passion for writing cook books, cooking and even hosting a cooking show called “Biba’s Italian Kitchen.”

One thing O’Donnell said in her review really caught my attention, though:

“For those of us restaurant diners used to loud background music, saccharinely friendly waiters and oversize televisions in every available corner, this was a refreshing and genteel step back in time.”

This was a great observation, only I am too young for it to be a “step back in time” but I know exactly what she means.

Besides the appearance, every detail in the food is mentioned, from the way it looks on the plate to every sensation of how it tastes.

The final verdict was that it simply wouldn’t be right to compare Biba to other Italian restaurants because it would be like comparing “biscotti and breadsticks” or “pantyhose to tube socks.”

What has this talented food and wine columnist done in the last year?

This pastry specialist, who used to work at restaurants like Auberge du Soleil in the Napa Valley, Original Joe’s in San Francisco and Chez Panisse in Berkeley, definitely knows what she is talking about.

Not only are her columns delectable but she has opened up her very own pie shop called the Real Pie Company, located on 1201 F st. in Alkali Flat. While doing an interview with food columnist Mike Dunne, she explains, why pies?

O‘Donnell says, "I have had a lifelong love affair with pies - there's just something special about them. And they make people happy.”

Life is Just Better on the Dark Side

noreply@blogger.com (Anonymous) — Mon, 20 Oct 2008 02:50:00 +0000

Come to the dark side. Of chocolate that is. Chocolate, dark chocolate, is the healthiest of all the chocolates.

You might be thinking, “chocolate is healthy?!” And the answer is yes, it can be, in moderate doses.

According to WebMD.com, dark chocolate has less sugar than milk chocolate does. Plus, dark chocolate bars with a high-cocoa content, like Dove Dark Chocolate bar is loaded with something called epicatechin. Epicatechin is a particularly active member of a group of compounds called plant flavoniods. Flavoniods keep cholesterol from gathering in blood vessels, reduce the risk of blood clots, and slow down the immune responses that lead to clogged arteries.

In fact, dark chocolate keeps up to 95% of its falvonoid. So, the higher the percentage of cocao on the label, the better it is for you. This means that if you have high blood pressure, it can help you lower it and you will be on your way to a healthier heart.

It is also a great source of anti-oxidants. But studies have shown that eating it with milk can interfere with the way your body absorbs the anti-oxidants.

Dirk Taubert, MD, PhD, and colleagues at the University of Cologne, Germany, signed up six men and seven women aged 55-64. All had just been diagnosed with mild high blood pressure -- on average, systolic blood pressure (the top number) of 153 and diastolic blood pressure (the bottom number) of 84. Every day for two weeks, they ate a 100-gram candy bar and were asked to balance its 480 calories by not eating other foods with similar nutrients and calories. Half the patients got dark chocolate and half got white chocolate.

Those who ate dark chocolate had a significant drop in blood pressure (by an average of 5 points for systolic and an average of 2 points for diastolic blood pressure). Those who ate white chocolate did not.

For those of you that are willing to try something new and very fun here is a recipe from Foodnetwork.com that will get you in the right direction:

Ingredients
4 medium ripe but firm bananas
8 wooden craft sticks
3 tablespoons finely chopped lightly salted peanuts
6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped
Directions
Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.

Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

This recipe is really easy and is good for those times when you have a sweet tooth and don’t want to feel guilty.

There are so many choices out there for an unhealthy snack so spread the word and get messy with a little gooey, melted chocolate. Or, if you’re feeling lazy, Haagen-Dazs makes ice cream bars made with pomegranate ice cream covered in dark chocolate.

Bon Appetite!

An Alternative to Leatherby's

noreply@blogger.com (Anonymous) — Thu, 16 Oct 2008 03:09:00 +0000

Over-sized sweatpants? Check!

Television set to Greys Anatomy? Check!

Frozen yogurt with a mountain of toppings? Check!

Thursday nights would not be the same without my recent obsession with frozen yogurt.

I appear to not be the only one that loves this delightfully fat-free snack considering all the different frozen yogurt shops moving in everywhere I look.
The trend hadn’t hit me until I was in the East bay and tried Coco Swirl, a frozen yogurt shop in Pleasant Hill.

The craving for it was almost unbearable. Since my friend lives very close to Coco Swirl and it is relatively inexpensive, there has never been an excuse not to go. After noticing this obsession of mine, I decided to see what the frozen yogurt status was in Sacramento. Over a period of three weeks I’ve tried four local frozen yogurt shops.

The first one I tried was Mochii, an all natural and fat free form of frozen yogurt, located on the corner of 16th and P st. in Midtown. It has a great artsy Japanese feel and even though parking is on the street, it was doable.

They get their name from a Japanese and Chinese rice cake made of glutinous rice that is pounded into paste and molded into shape. They make the mochi fresh in their shop and even have flavors like cherry, strawberry or lime.

It may not sound very appetizing based on the description, but think about it like mix between a gummy bear and a marshmallow. Their yogurt was very good, but a little over my price range. They do not weigh the cups, instead they charge per size and per topping, which can get very expensive if you like a lot of toppings like I do.

There was another frozen yogurt place that just opened that I kept seeing on my way to work called Yogurt A Go-Go, located on 18th and L st. also in Midtown. This place weighs your cup to know what to charge you and has up to five different flavors of yogurt, even some in sugar free, to choose from, not to mention the array of different toppings from Oreo cookie to any fresh fruit you can think of. They also have mochi in many different flavors.

This place was not only a good price but they give you a punch card so that every time you come you get a punch and on the tenth time, you get one free. Now that’s good motivation.

Most of these yogurt shops are health conscious, but if you have a little more of a sweet tooth then I suggest Big Spoon Yogurt, located at the Arden Fair mall and just past 37th on J st.

The display of toppings is pretty impressive. They have everything from hot fudge and whip cream to many different cookies and candy you can think of. The only problem is, if you are looking for fresh fruit, forget it, this is not the place for you.

The final yogurt shop and winner of this “yogurt challenge” was Yo Yo Yogurt, located on Fair Oaks blvd. less than two miles from Sacramento State’s campus. Not only are they close to campus but they give a 20% discount to Sacramento State students with their I.D. cards. They also have a punch card that works just like Yogurt A Go Go.

At this rate, there is no reason why you shouldn’t go out there and try something new and delicious. Instead of going to Leatherby’s go try some tart raspberry yogurt with fruit and that yummy mochi I was telling you about, you won’t regret it.

Unless you’re lactose in tolerant and then you’ll just have to watch Greys Anatomy without this yummy dessert.

Stuffed Zucchini Spaghetti

noreply@blogger.com (Stephanie Dumm) — Wed, 15 Oct 2008 04:35:00 +0000

This recipe is pretty simple to make, and is called Stuffed Zucchini Spaghetti because I'm told it tastes just like eating stuffed zucchini.

2 zucchinis, diced into small pieces
1 onion, chopped
2 cups of mushrooms
1 pound of ground turkey
2 cloves of garlic, minced
one jar of spaghetti sauce
one pound of spaghetti

Before doing anything, start boiling a big pot of water for the spaghetti.

Saute the zucchini, onion, mushrooms and garlic for about five minutes, when they start to get tender.

Add the ground turkey to the same pan, and brown the meat until it is no longer pink. Make sure and stir it often.

Once the water boils, add the spaghetti and cook according to the directions on the package.

Once the ground turkey is no longer pink, add the spaghetti sauce, stirring it often until it is heated through.

Serve the zucchini mixture over the spaghetti noodles.

Serves 4

Vegan cake recipe

noreply@blogger.com (Stephanie Dumm) — Thu, 09 Oct 2008 00:56:00 +0000

So, I'm pretty sure that no one is going to believe me about this until they try it, but there is a way to make a cake, or cupcakes, with a box of cake mix and a 12 oz. can of soda. The cake uses no eggs, and is mostly vegan (nonfat milk is listed last on the box, so there is a very small amount of milk in the mix).

About four years ago, a vegan friend of mine taught me how to make a birthday cake out of those two simple ingredients, I tried it, and the cake rose and was delicious. There are many combinations that can be tried, too, depending on the soda and flavor of the cake. Last night, I made one using orange soda and chocolate cake mix, and it tasted a lot like a chocolate orange.

To make it, pour the mix and the soda into a large bowl and whisk until the cake mix is saturated. Pour it into whatever pan you like, and bake according to the directions on the box. It is that easy. I baked it for 35 minutes, but you can bake it to your preferred moistness.

Frosting is optional.

Just Add Water

noreply@blogger.com (Stephanie Dumm) — Sat, 04 Oct 2008 01:15:00 +0000

After working for Starbucks for more years than I'd care to mention, sometimes I've encountered the dilemma of what to bring for lunch when the store I was at did not have a microwave. You might be saying, "What, haven't you ever heard of a sandwich?" Well, yes I have, but sometimes at 3 a.m., assembling a sandwich just is not feasible, especially when you're more concerned about putting your shirt on right-side out in a sleepy daze. This is where instant oatmeal and soup come in.

All I do is bring a couple of packets of instant oatmeal or a Cup Noodles ramen soup, and just add hot water from the hot water tap on the coffee brewers. Now my taste is more refined, and instead of the Cup Noodles, I bring Nile Spice soup or Safeway's Eating Right brand. Most of the instant soups are pretty good, and they vary from traditional chicken noodle soups and soups made of couscous or beans. A word to the wise, though, I would not suggest the potato leek soup, because it does not taste so good, and it smelled like spoiled milk.

These just-add-water meals are something that can be done on campus, because there are at least five Java City's on campus that I know of, and I'm sure they would give you a cup of hot water or fill up your cup of soup. They are also great for when you need something to keep you going between classes, because they only take about five minutes to prepare, and they are small enough to fit into a back pack or purse.

Instant oatmeal and instant soup really will keep you going, too, because both contain plenty of fiber and protein. One packet of instant oatmeal contains one and a half gram of fat, three grams of fiber, which is important in aiding digestion and keeping your cholesterol low and four grams of protein, for energy. One cup of Eating Right's Black Bean Soup has one gram of fat, with 14 grams of fiber and (which is 56 percent of your daily recommended intake of fiber) 10 grams of protein.

For a complete meal, all you have to do is bring a piece of fruit to go with your oatmeal, and some carrots or celery and crackers to go with your soup, and it turns out to be a pretty balanced meal.

Three Quick Meals With Things Kept On Hand

noreply@blogger.com (Stephanie Dumm) — Wed, 01 Oct 2008 03:29:00 +0000

There are some days where I run out of the house like a bat out of hell, most likely because I've hit the snooze button too many times or my short attention span led me to distraction. So here are two quick meals (or snacks) that I'm able to make quickly with things that are ALWAYS in my fridge or pantry.

For breakfast, I'll take a container of yogurt (usually nonfat and of some fruit variety) and throw some Cheerios or other cereal on top, and chow it down. This can be portable if you are walking to class, but doesn't work so well in the car.

For lunch, another quick and portable meal is a grilled cheese sandwich or even quesadilla. These can be made on the stove-top in a pan, but the broiler works pretty well too. I recently moved into a house that has a decent broiler (I'm talking flames, not the lame-o broiler that electric ovens have), and had a broiled quesadilla today. This saves time and there is less fat because you don't have to butter the bread or tortilla.

Soul food, vegan eats and a fantasy bar

noreply@blogger.com (State Hornet Blogs) — Sat, 27 Sep 2008 01:42:00 +0000

Journalism is hard work. In the past few weeks, we've send our intrepid reporters out to a soul food restaurant, a Buddhist-inspired vegan eatery and a hookah bar. Our reviewers came, they saw, they ate.

This week, it was Andy Nguyen's, a Vietnamese vegetarian restaurant. Inspired by Buddhist thought, Andy Nguyen's menu offers intriguing culinary delights like Transformation of the Mind, a grilled Hanoi-style soy meat dish in a lettuce wrap. Though a vegan paradise, our reviewer says meat-eaters should be wary.

Layalina offers a bit of Far East exoticism, too, albeit fewer references to the Dalai Lama. A smoker's delight, the hookah bar, restaurant and club offers everything from baba ghanouj to a DJ spinning beats. Our writer says get there stylishly late to enjoy the DJ and stop by on Thursdays for a hip hop-themed night.

And then there's Table 260, which serves up Southern-fried soul food with a twist. Mouth-watering chicken and waffles, jambalaya, pulled-pork sandwiches and ribs are all on the menu, but, our reporter warns our readers the prices may be a bit high for the average college student.

For more dining reviews, visit The State Hornet and get the skinny. We'll figure out which restaurants are worth the time of your taste buds.

Journalism, I repeat, is hard work.

Three Ingredient Salad Dressing

noreply@blogger.com (Stephanie Dumm) — Fri, 26 Sep 2008 04:39:00 +0000

This is a very simple salad dressing recipe that I got from a friend who is on a super-strict diet, but the dressing tastes faboo!It contains less fat and less artificial ingredients than store bought dressing.

This recipe is good for one salad, so just multiply the ingredients by the number of salads you'll be serving.

1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 clove of garlic, crushed or finely chopped

Mix all ingredients in a small bowl, and then drizzle over the salad of your choice.

Scrambled Egg Pitas

noreply@blogger.com (Stephanie Dumm) — Wed, 24 Sep 2008 05:08:00 +0000

Here is a quick recipe for breakfast pitas which are great for on the way to school.

The main ingredients are pitas and eggs, but there are some simple variations to suit your tastes. The pita makes this breakfast extremely portable, because it is a little pocket for your food.

Just scramble some eggs, and stuff the pita with egg and you're good to go. If you have time in the morning, the eggs can be scrambled in a pan. If in a hurry, scramble the eggs in the microwave. To do this, crack the egg into a microwave safe container and whisk with a fork. Pop in the microwave for 45 seconds, stir, and then microwave for another 45 seconds.

If you are feeling extra crafty, add some of the following ingredients:

- Crumble some sausage into the pan if cooking on the stove

- Chop some onions or mushrooms, or both, and add to egg before cooking (Chopped bell peppers also work quite well)

- After stuffing the pita with scrambled eggs, top with shredded cheese

- Top your finished pita with salsa or hot sauce

The possibilities are endless!