Month: March 2015

My friend Karin — we've been friends since high school — makes the best Easter dinner on record. The menu has changed through the years, but it's always homemade and, because Karin's a fantastic cook,

Chocolate has been around a very long time and, let’s face it, it's delicious. While many people feel bad about indulging in tasty treats, chocolate lately has been elevated as a food that is not

"According to the Centers for Disease Control, 1 in 3 Caucasian children born in the year 2000 (this year's 9th graders) and 1 in 2 minority kids born that year are expected to be insulin

Growing up I didn't eat much avocado…but oh, I am making up for it now! When my kids were babies, I fed them avocados often as the smooth, velvety flesh was simple for their little toothless

Celebrating National Nutrition Month each March makes perfect sense to me, because this is the time of year that you start to feel the hope of spring. And with that hope comes the desire to

For centuries, essential oils have been used to treat a variety of conditions, from lack of mental clarity and alertness to depression and indigestion. Today, practitioners employ essential oils using a combination of traditional medicine

From sweet and savory to everything in between, spices add unparalleled flavor and dimension to any meal. Whether you're in the mood for an Asian-inspired snack or a traditional Ethiopian curry, these spicy dishes will

While green cabbage is the most commonly eaten variety of cabbage, in my house it only comes out once a year: served with corned beef on St. Patrick’s Day. No, in our house we eat