Peace Lily

If you’ve never owned a houseplant, a peace lily is a terrific place to start. These air-purifying plants have long-lasting white flowers, but the best part is that they’re incredibly resilient and will bounce back quickly, even if you forget to water them. You can generally find peace lilies at your local nursery, but you can also buy plants online.

The post 18 Air-Purifying Plants for Every Room in Your Home appeared first on Taste of Home.

What Is a Blue Zone?

A blue zone is an area of the world where people consistently live to over 100 years old. Even better, people don’t just live to 100 but they live well and without the burden of chronic disease.

Dan Buettner and his team of scientists discovered the blue zones during a National Geographic expedition in partnership with the National Institute on Aging. Fortunately for us, we don’t have to travel to these zones (though we’d love to!) in order to reap the health benefits of those communities. We can learn from their lifestyles and start incorporating their healthy behaviors right away.

Blue Zone Map

The five blue zones include:

• Sardinia: An island off the coast of Italy with the world’s longest-living men.

• Okinawa: South Pacific islands with the world’s longest-living women.

• Loma Linda: An area of California where people live about 10 years longer than the average American.

• Nicoya: A district in Costa Rica where people eat very little processed foods.

• Ikaria: An Aegean island where people live an average of 8 years longer than most Americans do

What Is the Blue Zone Diet?

First, the blue zone diet is not a diet at all but rather a way of life. This well-rounded lifestyle includes daily activity, close relationships and healthy eating.

Plant Slant

One of the biggest takeaways from the Blue Zone diet is the importance of a plant-based diet. People who live in blue zones eat a wide variety of plants like beans, vegetables, fruits and whole grains. People in the blue zones tend to eat very little meat, just about five servings per month.

If you’re thinking that this plant-forward approach sounds a lot like the Mediterranean diet, you’re right. These two eating plans are similar and focus on vegetables, whole grains, plant-based proteins and healthy fats.

Start by incorporating some of these healthy vegetarian recipes into your dinner routine.

80% Rule

In addition to eating healthy foods, people in blue zones eat slightly less food than many of us. People living healthfully into their hundreds tend to follow the 80% rule, which means that they stop eating once they are 80% full rather than feeling stuffed.

People in these regions tend to eat their smallest meal of the day in the late afternoon or early evening and are then finished eating for the day.

Celebration

Perhaps the most impactful eating habit of people in the blue zones is how they view their food. In many of these zones, food is a celebration and a reason to gather with loved ones.

People in blue zones report a sense of tribe and belonging. They spend every day with loved ones and surround themselves with friends who support them. Studies show that high levels of social interaction can lead to improved heart health.

Takeaway

When we learn about a new healthy study or trend, it’s natural to want to go all in. The Blue Zone diet contains a variety of tips that could improve your health and well-being. However, remember that using the Blue Zone plan does not have to be all-or-nothing.

According to the Centers for Disease Control and Prevention, the best way to invest in health is through policy. This means that many of these factors are bigger than us and our individual decisions. Living in a community with walking paths and farmers’ markets makes it a lot easier to incorporate healthy changes into your lifestyle. No matter if your investments in your health are personal or on a larger scale, remember to be kind to yourself as you start to tweak your lifestyle choices.

The post What Is the Blue Zone Diet—and How Can It Help You Live to 100? appeared first on Taste of Home.

Green beans are a delicious and healthy side dish loaded with nutrients. They’re a good source of fiber and protein, which can help lower cholesterol. They’re also rich in antioxidants that fight inflammation in the body.

While raw vegetables are often the healthiest way to go, don’t reach for a raw green bean just yet.

Is it safe to eat raw green beans?

Not really. Green beans are one of those foods that you shouldn’t eat raw. That’s because green beans contain lectin, a protein that protects them from insects and fungi.

Lectin is helpful during the growing process but isn’t healthy for us to consume. It is resistant to digestive enzymes which means that our bodies can’t break it down like we do other foods.

When you eat raw green beans, the lectin in them binds to the surface of the cells in your digestive tract. This can lead to stomach upset like nausea, vomiting, diarrhea and bloating. Consuming a large amount of lectin could even damage the good bacteria in your gut.

Biting into one raw green bean likely won’t cause any issues. You’d have to eat a large amount to start feeling the digestive problems from lectin.

What are the best ways to cook green beans?

So, how should you cook green beans? It’s best to avoid boiling them because boiling can zap their nutrient content.

When preparing green beans, start by washing them and trimming the tough ends. Here are four simple ways to cook green beans.

• Steam and saute: Steam green beans with water in a covered pan, then drain the water and saute them with butter or oil.
• Blanch and shock: Cook green beans in boiling water for a few minutes (this is called blanching), then place them in cold water to stop the cooking.
• Roast: Toss green beans with olive oil, salt and pepper and roast them at 425°F for 10 minutes.
• Instant Pot: Toss your clean green beans and a cup of water into your pressure cooker, then sit back and relax.

If you’ve ever tasted plain, cooked green beans, you know they need some help in the flavor department. Start by adding a little fat with butter or olive oil. Then season with salt and pepper. For an extra kick, try ginger, dill, thyme or garlic.

Our Best Green Bean Recipes

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Spring Pea & Radish SaladWinters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

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Grilled Green BeansI cook almost everything outdoors, including grilled green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania

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Lemony Almond-Feta Green BeansWhen you find a vegetable recipe that demands second helpings, it's definitely worth sharing. I made these green beans for a dinner party, and that's exactly what happened! I like to use haricots verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas

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Roasted Potato & Green Bean SaladI made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. —Blair Lonergan, Rochelle, Virginia

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Fresh Green Bean SaladI had a green bean salad at a local deli and enjoyed it so much that I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado

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Green Beans and Radish Salad with Tarragon PestoWhichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia

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Lemony Green BeansYou can throw together this dish in minutes using ingredients you probably already have on hand. That’s the beauty of it. —Jennifer Tarantino, Rutherford, New Jersey

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Green Beans in Red Pepper SauceFor easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah

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Old-Fashioned Green BeansMom would prepare homegrown green beans using this recipe and, boy, did they ever taste good! The bacon provides rich flavor and the brown sugar a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri

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Creamed Green BeansA family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it’s an absolute must! —Betty Shaw, Weirton, West Virginia

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Roasted Green Beans with Lemon & WalnutsI first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia

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Balsamic Three-Bean SaladHere's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma

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Ranch Green BeansYears ago, I discovered this handwritten recipe on a note card and decided to give it a try. It's deliciously different from the usual green bean casserole and quickly became a favorite. —Carol Conn, Aurora, Colorado

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Slow-Cooked Green BeansI spent hours in search of sides for a cooking demo to present to women from my church. These easy green beans became my star attraction. —Alice White, Willow Spring, North Carolina

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German-Style Cabbage and BeansThis is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan

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Saucy Green Bean BakeHere's a different way to serve green beans. It's a nice change of pace from plain vegetables. —June Formanek, Belle Plaine, Iowa

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Green Beans with ShallotsA package of frozen green beans makes these “dill-icious” green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa

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Balsamic Green Bean SaladServe up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan

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Southern Green Beans with ApricotsGreen beans and apricots have become a family tradition. Enhanced with balsamic vinegar, this dish will make your taste buds pop. —Ashley Davis, Easley, South Carolina

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Tomato-Onion Green BeansFresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. —David Feder, Buffalo Grove, Illinois

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Green Bean and Potato SaladFor family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas

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Zesty Garlic Green BeansThese green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia

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Basil-Garlic Green BeansThese are a result of getting my son, Mark, to eat green beans. He loves them extra garlicky. —Jenny Witcraft, Cleveland, Ohio.

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Green Bean CasseroleThis easy green bean casserole recipe has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington

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Pickled Green BeansThis recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania

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Fabulous Green BeansMy family loves this buttery sauce over green beans, whether they’re garden fresh or frozen. Another greeny option: Try sugar snap peas. —Lori Daniels, Beverly, West Virginia

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Garlic-Sesame Green BeansSauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri

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Italian Artichoke-Green Bean CasseroleMy mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana

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Tangy Bacon Green BeansMy grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. —Sharon Tipton, Casselberry, Florida

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Pepper Parmesan BeansA colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. —Marian Platt, Sequim, Washington

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Warm Green Bean & Potato SaladThe combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.— Preci D'Silva, Dubai

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Hungarian-Style Green BeansA vacation to Hungary inspired this flavorful side of green beans with paprika and mushrooms. Being a vegetarian, I welcome these tasty ideas. —Sherry Johnston, Green Cove Springs, Florida

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Fresh Green Beans & GarlicI am a firm believer that fresh is best. I developed this recipe to take advantage of our garden veggies. It really shows off the full flavor of the green beans. —Carol Mayer, Sparta, Illinois

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Lemon-Garlic Green Beans"My brother made this stove top side dish as his contribution to Christmas dinner one year. We liked it so much that it became a mainstay in our household. -Gail Orsillo of Lynnwood, Washington

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Bacon and Garlic Green BeansAdding white wine, lemon juice and garlic gives a little kick to green beans. It was enough to turn our old, traditional holiday side into a year-round favorite. —Shannon Reynoso, Bakersfield, California

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Roasted Green Vegetable MedleyRoasting vegetables such as broccoli, green beans and Brussels sprouts is a fantastic way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas

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Beans 'n' Caramelized OnionsBrown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!—Jill Heatwole, Pittsville, Maryland

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Buttery Almond Green BeansToasted almonds add crunch to this no-fuss treatment for fresh beans. They get extra flavor from convenient onion soup mix and Parmesan cheese. —Edna Hoffman, Hebron, Indiana

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Honey Garlic Green BeansGreen beans are a reliable standby, but they can seem ordinary on their own. Just a couple of extra ingredients give them a sweet and salty attitude. This is definitely my family's favorite way to enjoy them. —Shannon Dobos, Calgary, Alberta

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Roasted Green Bean SaladThis easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California

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Spiced Green BeansThese yummy green beans have just the right amount of kick to spice up any meal. —Howard Pierce, Naperville, Illinois

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The post Can You Eat Raw Green Beans? appeared first on Taste of Home.

But don’t despair, you (and your intestinal tract) will be happy to know there are several ways to cook cabbage so it’s less gas-inducing.

Why Does Cabbage Give You Gas?

“The high fiber content is one piece of the picture,” says registered dietitian Jessica Cording, MS, RD, CDN. “Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it’s fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods. They also are sources of sulfur-containing glucosinolates, plant compounds noted for their antioxidant and anti-inflammatory effects. Because of that sulfur content, gas produced when we eat cruciferous foods can have a very distinct odor.”

One way to cut down on some of the gas-producing effects is to choose cooked cabbage over raw. “Generally speaking, cooking can help reduce this effect by ‘softening’ the fiber, making it a little bit easier on the digestive system,” explains Cording. She added that cooking the cabbage also helps reduce the amount of sulfur in the veggie, which can help with the odor.

How to Cook Cabbage So It Doesn’t Make You Gassy

It’s time to stop Googling “does cabbage give you gas” and start looking for a solution to enjoying your cruciferous veggies without the unpleasant side effects. Cording suggests preparing it one of these four ways:

Ferment it

Fermenting foods can help make them easier to digest—and homemade sauerkraut is also surprisingly easy. It’s important to shred the cabbage well, and then you can get creative with different herbs and spices.

Boil it

In general, cooking makes vegetables easier to digest, which can help reduce gas. To retain the nutrients in the cabbage that would be lost when you drain the water, try cabbage soup or Mexican cabbage roll soup. You can add other vegetables, tomatoes and a protein source (like beans, lentils or chicken) for a more filling meal.

Roast it

In addition to helping improve digestibility, roasting will bring out a natural sweetness as the sugars in the cabbage caramelize. Try Roasted Cabbage and Onions for a satisfying side dish.

Add herbs

Adding the right herbs can also help ease digestion. A few of Cording’s favorites that pair particularly well with cabbage include ginger and turmeric.

Should You Add Baking Soda to Boiled Cabbage?

Cording says this can help reduce the odor produced during cooking and help maintain the green color. However, she doesn’t recommend this, as it may also reduce the nutritional value of the cabbage.

Our Favorite Cabbage Recipes

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Favorite Corned Beef and CabbageThis classic cabbage recipe needs no introduction. Our version includes cider vinegar and freshly grated horseradish for an added depth of flavor. Don't skip the homemade mustard sauce!

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Cabbage Roll CasseroleSorry, tuna noodle, we have to try something new! This inventive casserole is flavorful and filling, thanks to ground beef, bacon, tomato sauce, rice, mozzarella cheese, spices and (you guessed it) cabbage.

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Warm Cabbage, Fennel and Pear SaladTake full advantage of your farmers market haul. Fennel, cabbage and toasted walnuts are responsible for the delightful crunch in this salad, while pears and honey add sweetness. If you opt not to use the optional brandy or Cognac, toss the pears in lemon juice to preserve their color.

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Pineapple ColeslawBring this sweet and tangy coleslaw to a picnic or a potluck, and, like many other pineapple recipes, it'll disappear in minutes. To make the dish extra fancy, use fresh pineapple instead of canned.

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Pork Shepherd’s PieShouldn't every main dish have layers of flavor? This one starts with pork, then is topped with sauteed cabbage, mashed potatoes and shredded cheese.

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Grilled CabbageWith only five ingredients and 30 minutes of cooking time, this quick and easy side dish is about to be on regular rotation whenever your grill is fired up. Serve it with burgers, grilled chicken or fish.

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German Red CabbageRed cabbage isn't just pretty, it's also nutritious. It's packed with antioxidants, vitamin C, vitamin A and potassium. If you have leftover red cabbage, try using it in another bright dish like this raspberry slaw.

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Contest-Winning Cajun CabbageYou've never experienced cabbage like this before. Here, it's combined with ground beef, peppers, onions, tomatoes, long grain rice, hot sauce and lots of spices, then topped with Colby cheese.

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Southern ColeslawHere's a trick to keeping coleslaw from getting soggy. After shredding, toss the cabbage with 1 teaspoon of salt, then place it in a colander set on top of a bowl. Let it sit for one hour to draw out the water, then drain and prepare the recipe.

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Cabbage Roll SkilletIf you're craving cabbage rolls but don't have time for the assembly, this cabbage roll skillet hits the spot. For more flavor or heat, add hot sauce to the finished dish.

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Roasted Cabbage & OnionsWhile lots of other roasted vegetables crisp up after roasting, this cabbage dish turns out tender and saucy. This is a great recipe to use when you need to use up lots of leftover cabbage—just pair it with pork or corned beef!

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Baja Fish TacosIt's just not a fish taco without a generous sprinkling of shredded cabbage. If you're a cabbage-cutting newbie, check out our tips for shredding cabbage perfectly every time.

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Egg Roll Noodle BowlWhile the idea of making egg rolls at home might seem daunting, you can still get the same taste (and delightful cabbage crunch) with this easy 30-minute dish. Be sure not to skimp on the soy sauce.

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Salmon Burgers with Tangy SlawDon't be intimidated by the long list of ingredients. If you have 25 minutes to prep and another 10 minutes to grill, this recipe will be ready just in time for dinner—including the homemade honey mustard!

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German-Style Cabbage and BeansOne of our readers recommends making a double batch and taking it to a potluck. Or you could keep it all for yourself and serve it with pork tenderloin for dinner, as another reader suggests.

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Cabbage and Beef SoupChicken noodle? Minestrone? Yawn. We love to eat this warm, hearty dish all year long. You can even freeze the leftovers to eat months later: Separate the soup into serving-size portions, then pop them in the freezer.

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Broccoli SlawWe love classic coleslaw recipes, but there's something fun about switching things up. While the broccoli in this version is the highlight, red cabbage adds a welcome texture and crunch.

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Vietnamese Crunchy Chicken SaladIf you've fallen into a salad rut, ditch the Caesar and grab some shredded cabbage. Best of all, cabbage doesn't wilt like lettuce, so you can prep a few batches in advance and eat them for lunch all week.

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Midwestern Meat PiesAccording to our reader, this recipe was inspired by a similar meat pie that was made popular at the Runza restaurant chain in Nebraska. While making your own dough probably isn't a usual weeknight activity, save this one for when you're ready for a challenge.

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Colcannon PotatoesHearty colcannon potatoes are a staple of any St. Patrick's Day feast, and every Irish family has their own recipe. Serve this one with carrots, soda bread and lamb chops.

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Inside-Out Stuffed CabbagePressed for time? Cut down the prep work by using cubed butternut squash instead of chopping your own. The whole dish will be ready on the table in 30 minutes.

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Corned Beef Stir-FryIf you end up with extra corned beef and cabbage on St. Patrick's Day, here's a fantastic way to use up the leftovers. Thinly sliced corned beef is sauteed with cabbage, carrots and green onions, and then served over a bed of rice.

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Slow-Cooker GolombkiIf you've never tried golombki, it's time to add it to your dinner rotation. The classic Polish dish features rice, onions, spaghetti sauce, tomato soup and cabbage. Thanks to your trusty slow cooker, dinner is ready whenever you are.

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Campers’ ColeslawQuick; you have an hour until the potluck and you forgot to make a dish! Campers' coleslaw uses seven ingredients you probably already have in your pantry and requires only 20 minutes of prep and cooking time.

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Creole CabbageAndouille sausage, cabbage, carrots, peppers, tomatoes, bacon and Creole seasoning come together for a quick and easy dish you can easily make on a weeknight, but is fancy enough for a weekend supper. Serve it over rice or with a piece of crusty bread.

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Great Northern Bean StewWe love a good stew recipe! Don't rush the simmering time—while this flavorful stew cooks for almost an hour on the stove, the complex flavor will be well worth it.

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Southern Vinegar SlawThanks to white vinegar, celery seed and ground mustard, this delightfully tangy coleslaw is perfect with anything from hot dogs to fish tacos. Time-saving tip: Use coleslaw mix instead of shredding cabbage and carrots by hand.

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Meat BunsSave this recipe for a rainy day, when you have enough time to make yeast dough from scratch. The melted cheese and ground beef filling make this a perfect appetizer to pair with a lighter dinner.

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Coleslaw with Poppy Seed DressingMake a double batch of this barbecue potluck favorite—as it sits in the fridge for a day or two, the flavors really come together and make the dish taste even better.

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Makeover Reuben MeltThe key to a quick and easy Reuben melt starts with your broiler and ends with a heap of homemade coleslaw. Just warm the bread in the broiler, add corned beef, broil again and top with cheese and slaw.

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Asian SlawWe've never met a coleslaw we didn't like, but this Asian-inspired version made without mayonnaise has become one of our new favorites. White wine vinegar and sesame oil are the star ingredients that bring the slaw together.

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Beef & Rice Stuffed Cabbage RollsIf you can roll a burrito, you can make cabbage rolls. They take a little time to prepare, especially if you make them in the slow cooker like this recipe suggests, but the final product speaks for itself.

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Freezer SlawIf you always like to be prepared with freezer meals, this make-ahead side dish is for you. Salt the cabbage and drain any excess liquid, make the dressing, add veggies and transfer to a freezer container. The next time you want coleslaw, just pop it in the fridge to thaw overnight.

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One-Pot Unstuffed CabbageCabbage rolls, though delicious, are so time-consuming. On evenings when you want the taste without the effort, here's a one-pot recipe that will definitely hit the spot.

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Wilted ColeslawIf you've never tried warm slaw, it's time to find out what you've been missing. And if you need any more convincing, there's bacon in the recipe. Serve it with baked chicken or pork chops.

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The post How to Cook Cabbage So It’s Less Gassy appeared first on Taste of Home.

The reality, however, is that most people who try Dry January don’t give up alcohol entirely. In the same survey, only half say they will not drink at all during the month. A quarter of participants responded, “I will drink more than a few days [in January] but less than I normally would in a month.” That’s more damp than dry. But there’s still another way to take a step back and reframe your drinking: Low-proof cocktails.

Why Are Low-Proof Cocktails Trending?

While mocktails and other non-alcoholic drinks are swiftly gaining popularity, many people want to cut back without abstaining totally. Peter Suderman, in his popular newsletter, Cocktails with Suderman, writes that low-proof cocktails have emerged as an antidote to the booze-heavy drinks of the early 21st-century cocktail revival.

“Lower-proof cocktails have appeared on the scene partly as a reaction to the kick-you-in-the-temple stirred-and-boozy drink trends of the craft cocktail movement that grew in the ’00s. Even if you’re fairly hearty, you can only drink so many Old Fashioneds in a night,” Suderman said.

What Is a Low-Proof Cocktail?

There’s a good deal of debate around what qualifies as “low-proof” and a number of bartenders and writers have tried to define this. In his book Session Cocktails, author Drew Lazor argued that “session cocktails” (another name for low-proof cocktails) and not can contain no more than ¾ ounce of high-proof spirit. So whiskey, gin or tequila are permitted, but only in small amounts.

For me, though, a true low-proof cocktail should only use low-proof ingredients. My philosophy is more in line with an influential group of bartenders in Atlanta, who established a rule for low-alcohol cocktails. According to the Atlanta Magazine, they called these drinks Suppressors, because they suppressed the booze. No individual ingredient could be higher than 25% alcohol by volume. That meant no base spirits such as vodka or tequila (at 40% abv) or whiskey or gin (at 45-50% abv). It even eliminated liqueurs such as Grand Marnier and Chartreuse. Instead, they used sparkling wine, vermouth and fortified wines like sherry and port. Italian aperitifs such as Campari, Aperol and Cynar also made the cut.

What Are Some Popular Low-Proof Cocktails?

Several of the most trendy cocktails right now would quality as low-proof, such as the Aperol Spritz, Negroni Sbagliato and Kir Royale. But beyond spritzy, sparkling wine drinks, I especially like lower-proof cocktails made with fortified wines like dry sherry and aromatized wines like vermouth.

In fact, there is a whole family of cocktails that can be made with different proportions of sherry, either dry or sweet vermouth, bitters and a citrus peel garnish. There are four classic sherry cocktails found in most pre-Prohibition cocktail guides—the Duke of Marlborough, Bamboo, Adonis and East Indian. All four are made with ever-so-slight variations on those same four ingredients.

These are not “kiddie” drinks. All four of these cocktails are sophisticated and look great in a cocktail glass, and they’re complex enough to deliver all the flavor of a higher-proof cocktail.

The boldest of the quartet is the Duke of Marlborough, which is equal parts sherry and vermouth, with dashes of orange bitters. The lightest is the Bamboo, which replaces amontillado with fino sherry, sweet with dry vermouth and calls for only two dashes of bitters.

Further variations include the Adonis with a 2:1 ratio of amontillado sherry and sweet vermouth, and dashes of both orange and aromatic bitters. And finally, the East Indian, with equal parts sherry and dry vermouth and a single dash of bitters. I’m including the basic recipe for a Duke of Marlborough, but play around with variations and find out what you like.

How to Make a Duke of Marlborough

Ingredients

• 2 ounces amontillado sherry
• 2 ounces sweet vermouth
• 3 dashes orange bitters
• Twist of orange peel

Directions

1. Fill a mixing glass with ice.

2. Add the sherry, vermouth, and bitters. Stir vigorously for at least 30 seconds.

3. Strain into a cocktail glass.

4. Squeeze a twist of orange peel over the drink (to release its natural oils) then drop it in as a garnish.

Non-Alcoholic Party Drinks You'll Love

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Aunt Frances’ Lemonade My sister and I spent a week each summer with our Aunt Frances, who always had this thirst-quenching lemonade in a stoneware crock in her refrigerator. It makes a refreshing nonalcoholic party drink after a hot day of running around. —Debbie Reinhart, New Cumberland, Pennsylvania. Looking for more options? Check out our favorite nonalcoholic sunrise cocktail recipe. Go to Recipe

Blood Orange PunchThis tangy nonalcoholic punch is festive, refreshing and easy to prepare. Instead of plain ice cubes, I add frozen orange juice cubes. —Sandy McKenzie, Braham, Minnesota

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Citrus & White Grape Juice Party PunchI was looking for a nonalcoholic party drink that wouldn't stain expensive dresses and tuxedos. Everyone loved this white grape juice and lemonade punch! You can mix the first four ingredients ahead of time, refrigerate and add the soda right before serving. —Karen Ballance, Wolf Lake, Illinois

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Easy Citrus SlushOur church’s hostess committee has relied on this refreshing nonalcoholic party drink for bridal and baby showers and other events. We often use different flavored gelatins to match the decor of the occasion. —Joy Bruce, Welch, Oklahoma

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Pomegranate Ginger SpritzerConveniently, a pitcher of this nonalcoholic party drink can be made hours before holiday guests arrive. Add the club soda just before serving. —Taste of Home Test Kitchen

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Citrus Cider PunchI share this nonalcoholic party drink recipe with people who visit our apple cider mill. It's perfect for autumn and holiday gatherings. —Carolyn Beck, St Johns, Michigan

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Cranberry FizzWith just five basic ingredients, this wonderfully tangy nonalcoholic beverage couldn't be much simpler to stir together. —Suzette Jury, Keene, California

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Harvest Apple CiderI simmer this comforting cider in my slow cooker every fall. —Lesley Geisel, Severna Park, Maryland

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Nectarine, Basil and Clementine Infused WaterNectarine and basil may sound a little strange, but trust us, this combination is a real winner. A few slices of clementine seal the deal. —Taste of Home Test Kitchen

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Pineapple Iced TeaWe have a large family, so we go through beverages quickly at our house. This thirst-quenching tea is simple to mix together and has a sparkling citrus flavor we all enjoy. —K. Kitell, Lenexa, Kansas

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Spiced Apple TeaI love to try new recipes for my husband and our friends. This spiced apple tea is one of our favorites. I like to serve it warm or refrigerate and serve it cold, too. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

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Scarlet SipperThis sweet, tart and slightly nonalcoholic party drink is a favorite for gatherings at our church. The bright color sets a festive tone, and the flavors blend seamlessly. —Amber Goolsby, Geneva, Alabama

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Strawberry-Lavender Infused WaterA little bit of lavender goes a long way, so be sure not to overdo it! This pretty combo screams summer, but you can also dry out the lavender and enjoy this anytime.

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Sparkling Coconut Grape JuiceThis sparkling drink is a nice change of pace from lemonade and party punch. The lime, coconut and grape combination is so refreshing. —Shelly Bevington, Hermiston, Oregon

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Mulled Grape CiderI came up with this nonalcoholic drink recipe one year when I tried to make grape jelly and ended up with 30 jars of delicious grape syrup instead. I simmered the syrup with spices to make a lovely autumn drink. —Sharon Harmon, Orange, Massachusetts

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Cherry Limeade Sweet TeaSweet tea and cherry limeade are two of my favorite summer libations, so I decided to combine them—the results are wonderful. —Renee Page, Rochelle, Illinois

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Tropical CoolerWith only four simple ingredients, this nonalcoholic party drink is easy to stir up in just 10 minutes. I served it at a celebration for my son, and everyone liked the slightly tart flavor. —Robin Werner, Brush Prairie, Washington

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Tajin LimeadeTajin is a blend of chili peppers, salt and lime. I sprinkle it on a lot of food, but I found it's really delicious in this Tajin limeade. —Amanda Phillips, Portland, Oregon

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Apricot-Apple CiderDried apricots give this comforting cider a marvelous twist. Add cranberries, cinnamon, allspice and cloves for the perfect hot drink to sip on cool nights. —Ginnie Busam, Pewee Valley, Kentucky

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Sparkling Ginger LemonadeChill out with this delightful ginger lemonade perfect for springtime bridal showers or hot summer days on the deck. It's a quick fix you'll stir up time after time. —Jodi Blubaugh, Eagle Mountain, Utah

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Tangerine and Thyme Infused WaterWho doesn't love the bright and juicy flavor of tangerine? The addition of thyme really rounds out this infused water. —James Schend, Taste of Home Deputy Editor

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Honey-Citrus Iced TeaA frozen orange or lemon slice in the glass looks pretty and helps keep this nonalcoholic party drink nice and cold. Using honey instead of sugar adds a sweet touch. —Sheila Bradshaw, Columbus, Ohio

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Old-Fashioned LemonadeThis sweet-tart lemonade is a traditional part of my Memorial Day and Fourth of July menus. Folks can't get enough of the fresh-squeezed flavor. —Tammi Simpson, Greensburg, Kentucky

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Hot CiderI dress up nonalcoholic apple cider using lemonade, orange juice, honey and spices for a new version of a classic fall beverage. —Glenna Tooman, Boise, Idaho

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Lemon Spiced TeaCinnamon and honey really perk up the flavor of basic lemon tea. Add a splash of lemon extract to take this nonalcoholic drink delightfully over the top. —Adeline Russell, Hartford, Wisconsin

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Pink Party PunchThis easy nonalcoholic party drink will be the highlight of any get-together. The fruity flavors blend perfectly together, making it impossible to have just one glass.—Carol Garnett, Bellevue, Washington

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Honey-Pear Iced TeaTake summery iced tea into fall and winter by stirring in pear nectar and adding a fresh pear slice to each glass as a garnish. A little honey provides an extra touch of sweetness.

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Ocean PunchThis ocean water punch is refreshing and not overly sweet. Use your favorite Kool-Aid mix to switch up the flavor for every season and occasion. —Elizabeth LeBlanc, Bourg, Louisiana

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Orange Blossom Mint RefresherI came up with this recipe because I'm not a fan of regular iced tea. This version has the perfect combination of freshness and sweetness, and the orange blossom water gives the tea a distinctive flavor. People always request the recipe. —Juliana Gauss, Centennial, Colorado

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Watermelon SpritzerIt couldn’t get much easier than this bright spritzer! Watermelon blended with limeade is cool and refreshing. It’s a wonderful thirst-quencher on a hot summer day. —Geraldine Saucier, Albuquerque, New Mexico

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Lemony Pineapple Iced TeaI like to garnish this iced tea with some of our sweet Hawaiian pineapple. —Beverly Toomey, Honolulu, Hawaii

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Cranberry, Orange and Cardamom Infused WaterThis gorgeous infused water would make a great addition to your holiday dinner table. —James Schend, Taste of Home Deputy Editor

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Leprechaun Lime PunchThis delightful St. Patrick's day punch will add a festive touch to your brunch buffet. Enjoy the lively taste of lime sherbet and other citrus flavors in this leprechaun inspired drink. — Gloria Warczak, Cedarburg, Wisconsin

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Spiced Cider PunchI’ve shared this nonalcoholic party drink recipe with many friends. It never wears out its welcome and is so easy to make. It’s also delicious warm. —Charles Piatt, Little Rock, Akansas

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Peach-Basil CoolerMix peaches and basil with club soda for a cool and refreshing mocktail! —Dana Hinck, Pensacola, Florida

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Warm Christmas PunchRed Hot candies add rich color and spiciness to this festive nonalcoholic party drink, and the cranberry juice gives it a little tang. Our children always request it for December brunches. —Julie Sterchi, Campbellsville, Kentucky

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Mulled CiderThis is a classic warmer-upper that you can serve on chilly winter days. Pass the brandy separately for those who want it.

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Honeydew Lime CoolerServe up a frosty glass of this citrusy blend of lime sherbet and honeydew melon for a real thirst-quencher. I like to sip this on warm afternoons, but it's equally good for breakfast or brunch. —Mitzi Sentiff, Annapolis, Maryland

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Lemony Fruit CoolerThis nonalcoholic party drink looks so pretty with all the colorful fruit floating in the bowl. It has a refreshing taste and is easy to put together. —Dawn Shackelford, Fort Worth, Texas

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Lemon-Basil Mojito MocktailsIn this twist on the classic summer beverage, lemon and basil take the place of mint. For a grown-up version, just add your favorite rum or vodka. —Cheryl Perry, Hertford, North Carolina

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Slow-Cooker Apple CiderThere's no last-minute rush before the party when you simmer this slow-cooker apple cider. It has all the tantalizing flavors of fall. —Alpha Wilson, Roswell, New Mexico

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Iced Melon Moroccan Mint TeaI grow mint on my balcony, and this nonalcoholic beverage is a wonderful way to use it. It combines two of my favorite drinks—Moroccan Mint Tea and Honeydew Agua Fresca. For extra flair, add some ginger ale. —Sarah Batt Throne, El Cerrito, California

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Cranberry LimeadeWhen cranberry and lime juice get together, the result is thirst-quenching. Add ice and you’ve got a party in a glass. —Michael Passow, Poughkeepsie, New York

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Blackberry ShrubMaking a shrub recipe is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at a restaurant in California. They are as colorful and refreshing as summer drinks should be. —Gina Nistico, Denver, Colorado

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Rosemary LemonadeA friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California

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Watermelon-Lime CoolerWhen temps heat up, chill some glasses and cool down with a slushy blend of watermelon, lime and ginger ale. Slurp and repeat. —Taste of Home Test Kitchen

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Iced Honeydew Mint TeaI grow mint in the garden on my balcony. For this tea, I blend two of my favorite beverages—Moroccan mint tea and honeydew agua fresca. —Sarah Batt Throne, El Cerrito, California

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Rhubarb Mint TeaA bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. —Laurie Bock, Lynden, Washington

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Pretty Pink PunchThis nonalcoholic punch is convenient because you can make it ahead of time and just add the ginger ale just before serving. —Taste of Home Test Kitchen

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Spiced Apricot CiderYou'll need just a few ingredients to simmer together this hot spiced beverage. Each delicious mugful is rich with apricot flavor.—Connie Cummings, Gloucester, New Jersey

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Banana Brunch PunchA cold glass of nonalcoholic punch really brightens a brunch. It's nice to serve a crisp beverage like this that's more spectacular than plain juice. With bananas, orange juice and lemonade, it can add tropical flair to a winter day. —Mary Anne McWhirter, Pearland, Texas

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Orange LemonadeThis juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe. —Wendy Masters, Grand Valley, Ontario

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Lemon-Lime PunchThis frothy refresher topped with lime sherbet is a longtime family favorite and the best punch I’ve ever had. It’s fast, festive and easy to mix up for a variety of occasions. —Mary Ray, Raccoon, Kentucky

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Sparkling Cranberry KissI love the tartness of cranberries in cold beverages, and this recipe is easily doubled, tripled or even quadrupled. —Shannon Arthur, Wheelersburg, Ohio

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Pink Rhubarb PunchRhubarb is the featured ingredient in this blush-colored punch. A friend passed the nonalcoholic recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio

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Raspberry Lemonade ConcentrateHere's a concentrate that allows you to enjoy a nonalcoholic summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Sparkling PunchAs a table brightener, fix a bowl of festive nonalcoholic punch—it's a refreshing beverage you can mix together in moments. To dress it up even more, I add an ice ring filled with oranges, lemons and cranberries. —Karen Ann Bland, Gove, Kansas

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All-Occasion PunchTo keep the punch cold while adding extra color, I like to make an ice ring out of cherry soda pop. The flavor always brings folks back for more. —Carol Van Sickle, Versailles, Kentucky

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Hot Spiced Lemon DrinkI received this nonalcoholic beverage recipe from a lady in our church who is an excellent cook. She has shared several slow-cooker recipes with us. We really enjoy the sweet-tangy flavor of this warm citrus punch. —Mandy Wright, Springville, Utah

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Vanilla Citrus CiderMy mom used to make cider for the holidays, so I based my citrus-vanilla variation on her recipe. I think it hits the spot! The longer the cider simmers, the stronger the flavors will be.—Kristin Weglarz, Bremerton, Washington

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Ginger-Grapefruit FizzSometimes it's hard to find a special, nonalcoholic beverage for parties that isn't a punch. That's why I love this grown-up bubbly drink that offers a little tartness from the grapefruit and spice from the ginger. —Dawn Viola, Clermont, Florida

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Hot Cocoa for a CrowdThis is a simple, delicious and comforting hot cocoa with a hint of cinnamon. It has just the right amount of sweetness.—Deborah Canaday, Manhattan, Kansas

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Mojito SlushWhether you're splashing poolside or watching the kids inside, this slushy beverage has just the right balance of minty crispness and limey tartness that's sure to tingle your taste buds. —Jessica Ring, Chicago, Illinois

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Aunt Dorothy’s Russian TeaWhen I was growing up I always looked forward to the Russian Tea that my Aunt Dorothy made every Christmas Eve. As soon as the weather turned chilly, I would start longing for a hot, steamy cup. It wasn't unitl I was away at college that I finally thought to ask her for the recipe! I place the whole cloves into a tea ball strainer so they're easy to remove when the tea is ready. If you don't have a tea ball, you can place the cloves in cheesecloth as directed. —Sharon Flenniken, Charlotte, North Carolina

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Rainbow SpritzerLayers of colorful fruit submerged in a fizzy, sweet beverage make this a kid-friendly sipper that gets two thumbs-up. —Taste of Home Test Kitchen

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Pumpkin JuiceOur family loves Harry Potter. Inspired by the popular series, I decided to come up with a beverage—pumpkin juice! My kids think it’s surprisingly delicious. I love that it’s healthy, easy to make and a refreshing addition to any fall meal. —Geraldine Saucier, Albuquerque, New Mexico

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Sparkling White Grape PunchWhite cranberry juice adds tartness to this punch for showers and teas. For a light blush tone, use regular cranberry juice. —Julie Sterchi, Jackson, Missouri

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Mulled Dr PepperWhen neighbors or friends visit us on a chilly evening, I'll serve this warm Dr Pepper with it's spicy undertones along side ham sandwiches and deviled eggs. —Bernice Morris, Marshfield, Missouri

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Blueberry Lime SlushMy husband's family makes a cranberry beverage for the holidays. I changed it up and serve it this way in winter and summer, when blueberries are in season. —Rebecca Bratsman, Tacoma, Washington

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Celebration PunchThis pretty fruit punch has just the right amount of sweetness. The ice ring keeps it cool for hours without diluting the flavor. —Marci Carl, Northern Cambria, Pennsylvania

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Mango Orange QuencherServe this beautiful beverage at your next brunch in place of mimosas. Just chill the base an hour before adding the club soda. —Taste of Home Test Kitchen

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Smooth Sweet TeaA pinch of baking soda eliminates bitterness in this smooth and easy-to-sip tea and it has just the right amount of sugar so it's not overly sweet. —kelseylouise, Taste of Home Community Member

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Punch DelightWhen we celebrated my mother's 75th birthday, we wanted a punch everyone could enjoy. This delightful combination of lemonades, juice and soda was perfect and so easy to make. All our guests loved this yellow punch recipe. —Barbara Koehnke, Fremont, Wisconsin

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The post What Is a Low-Proof Cocktail and How Do You Make One? appeared first on Taste of Home.

While there are plenty of studies showing that coffee has many health benefits, too much coffee can be dangerous. Those who give up their daily coffee report less stress, better sleep, lower blood pressure, better digestion, fewer bathroom breaks and an overall calmer, less anxious state of being. It’s a way of resetting and rethinking a healthier relationship with coffee.

“I got to a place where rather than enjoying it from a balanced place of sustained energy, I had a desperate, reliant relationship to the chemical,” said Amanda Chantal Bacon, founder of Moon Juice, an adaptogenic beauty and wellness company that sells alternatives to coffee. “By the end of the month without caffeine, I felt way more peaceful, positive, patient and open-hearted. I was more affectionate towards my husband, work was just as efficient, but with less edge, and I felt the return to a hormonal balance that had been disrupted by the daily caffeine.”

What Are the Health Benefits of Giving Up Coffee?

A lot of benefits can happen to your body when you quit coffee. According to WebMD, eschewing caffeine can help lower anxiety and blood pressure. Coffee can make you anxious and trigger your “fight or flight” response, causing jitters, nervousness, heart palpitations and even feelings of panic. Researchers think it might also keep your arteries from staying as wide as they should for healthy blood pressure. Equally problematic are withdrawal symptoms like headaches that occur when those who are heavy coffee drinkers don’t get their morning joe.

According to Healthline, giving up coffee can help your sleep. Studies have shown that daily coffee intake can alter sleep cycles and cause restless sleep and daytime drowsiness. This is especially true if you consume caffeine less than six hours before bedtime. If you don’t drink coffee, some studies suggest that your body may absorb nutrients like calcium, iron and B vitamins better than those who do.

Finally, giving up coffee can help your appearance, with whiter teeth and better skin. Caffeine slows down the production of collagen, which gives skin its tightness and elasticity

What Are Some Coffee Alternatives to Try?

These days, there are so many great alternatives to coffee that have less or no caffeine. Switching from coffee to tea is the obvious choice, especially green tea. In studies, green tea is linked to preventing just about every ailment—from cancer to puffy eyes. Though it has caffeine, it has significantly less than coffee and black tea.

Beyond tea, there’s yerba mate, a South American favorite made from evergreen tree leaves and brewed cacao (not to be confused with cocoa). Matcha, the Japanese powdered tea, is becoming popular for its healthy mix of antioxidants, vitamins and fiber. Mushroom coffee relies on the fungi’s powerful health benefits to sharpen your focus, reduce brain fog and keep your energy levels sustained throughout the day—all without the post-coffee crash.

Tea Recipes You Haven't Made Yet

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Chai Tea Latte My family loves this comforting chai tea latte recipe, especially on cold days instead of cocoa or when they're feeling under the weather. I simplified this chai tea recipe by using the filter basket of our coffeepot. It's delicious and great after dinner! —Julie Plummer, Sykesville, Maryland Go to Recipe

Pink DrinkWhether you've seen it at the beach or on your favorite Instagram account, the Starbucks Pink Drink is still one of the most beautiful beverages. Create your own healthy version of the strawberry refresher at home.

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Pumpkin Chai LatteThis pumpkin chai latte is so good that we enjoy it year-round. It's fabulous because it features bold chai, spicy ginger and sweet almond milk for an easy, healthy latte option! —Courtney Stultz, Weir, Kansas

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Blueberry Iced TeaI enjoy coming up with new ways to use my slow cooker in the kitchen. If it’s going to take up space, it needs to earn its keep! Serve this refreshing blueberry iced tea over plenty of ice and garnish it with blueberries if desired. For fun, freeze blueberries in your ice cubes. —Colleen Delawder, Herndon, Virginia

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Iced Honeydew Mint TeaI grow mint in the garden on my balcony. For this tea, I blend two of my favorite beverages—Moroccan mint tea and honeydew agua fresca. —Sarah Batt Throne, El Cerrito, California

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Cherry Limeade Sweet TeaSweet tea and cherry limeade are two of my favorite summer libations, so I decided to combine them—the results are wonderful. —Renee Page, Rochelle, Illinois

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Pineapple-Orange Spiced TeaThe sweet aroma of this tea wafting from a slow cooker warms the dreariest day. My daughter served it for a holiday open house, and coffee drinkers were instantly converted. I bring it to the office to spice up our break room beverage selections. —Carole J. Drennan, Abilene, Texas

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Orange Blossom Mint RefresherI came up with this recipe because I'm not a fan of regular iced tea. This version has the perfect combination of freshness and sweetness, and the orange blossom water gives the tea a distinctive flavor. People always request the recipe. —Juliana Gauss, Centennial, Colorado

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Sweet Tea Boysenberry ShandyI love an ice-cold beer on a hot summer day. I also love sweet tea, so one day I got the great idea to mix the two. Wow! It was absolutely delish. I experimented with different flavorings, and this combination was my favorite. —Kelly Williams, Forked River, New Jersey

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Honey-Pear Iced TeaTake summery iced tea into fall and winter by stirring in pear nectar and adding a fresh pear slice to each glass as a garnish. A little honey provides an extra touch of sweetness.

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Bella Basil Raspberry TeaGive iced tea a grown-up twist. Fragrant basil lends flavor and the raspberries give it a bright red color. Tou’ll love the fun fizz and make-ahead convenience! —Laurie Bock Lynden, Washington

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Refreshing Raspberry Iced TeaThis recipe makes a gallon, so it's a great choice for a springtime party when you have a medium-size crowd. It freezes well, so feel free to make it ahead of time. —Arlana Hendricks, Manchester, Tennessee

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Summertime TeaYou can’t have a summer gathering around here without this sweet tea to cool you down. It’s wonderful for sipping while basking by the pool. —Angela Lively, Baxter, Tennessee

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Sweet Tea ConcentrateSweet iced tea is a southern classic, and this is a fabulous recipe for tea lovers or for a party. The concentrate will make 20 servings. —Natalie Bremson, Plantation, Florida

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Iced Melon Moroccan Mint TeaI grow mint on my balcony, and this refreshing beverage is a wonderful way to use it. It combines two of my favorite drinks—Moroccan Mint Tea and Honeydew Agua Fresca. For extra flair, add some ginger ale. —Sarah Batt Throne, El Cerrito, California

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Minty Tea PunchForget sugary (and boring) sodas for your next potluck and treat your family and friends to a refreshing homemade punch. —Crystal Bruns, Iliff, Colorado

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Smooth Sweet TeaA pinch of baking soda eliminates bitterness in this smooth and easy-to-sip tea and it has just the right amount of sugar so it's not overly sweet. —kelseylouise, Taste of Home Community Member

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Slow-Cooker Chai TeaA wonderful sweet and spicy aroma wafts from the slow cooker as this fragrant and flavorful chai tea cooks. —Crystal Jo Burns, Iliff, Colorado

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Lemon Spiced TeaCinnamon and honey really perk up the flavor of basic lemon tea. Add a splash of lemon extract to take this drink delightfully over the top. —Adeline Russell, Hartford, Wisconsin

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Sweet Raspberry TeaYou need only a handful of ingredients to stir together this refreshing spring sipper. Its brilliant color and smile-fetching flavor will make a popular thirst quencher as the weather turns warm. —Taste of Home Test Kitchen

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Lemon Lime Almond TeaI got this delicious tea recipe from a friend and make it about twice a week. It's such a refreshing drink. —Tammy Griffin, Frankston, Texas

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Ginger Tea DrinkLooking for something new and special to serve to guests? Let a soothing green tea simmer while you concentrate on preparing other dishes for your gathering. You'll ge lots of requests for the recipe. —Alexandra Marcotty, Cleveland Heights, Ohio

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Spiced Mint TeaThis delightful recipe makes teatime special. Dress up this homemade fresh mint tea with spices and a bit of honey if you like. —Ione Banks, Jefferson, Oregon

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Lemon Basil TeaOur Test Kitchen experts sure know how to brew a great cup of tea! Infused with basil and lemon, this oh-so-drinkable recipe tastes as good as it smells.

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Lemony Pineapple Iced TeaI like to garnish this iced tea with some of our sweet Hawaiian pineapple. —Beverly Toomey, Honolulu, Hawaii

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Tropical TeaBrew a batch of this fragrant, flavorful tea in a slow cooker for your next family gathering. —Irene Helen Zundel, Carmichaels, Pennsylvania

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Honey-Citrus Iced TeaA frozen orange or lemon slice in the glass looks pretty and helps keep this refreshing punch nice and cold. Using honey instead of sugar adds a sweet touch. —Sheila Bradshaw, Columbus, Ohio

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Iced Raspberry TeaFrozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good throughout the year. The recipe calls for just a few common ingredients and offers make-ahead convenience. —Lois McGrady, Hillsville, Virginia

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Pineapple Iced TeaWe have a large family, so we go through beverages quickly at our house. This thirst-quenching tea is simple to mix together and has a sparkling citrus flavor we all enjoy. —K. Kitell, Lenexa, Kansas

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Hibiscus Iced TeaThis calorie and caffeine-free tea has a delightful rosy color.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Orange TeaMy children always appreciated a hot cup of this beverage after walking home from school. The tea is refreshing and tasty, and it warms you up. For about half the year, warmth is something we can always use more of around here! —Sally Mueller, Loveland, Colorado

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The post What Is No Joe January? Why You Should Consider Giving Up Coffee in January appeared first on Taste of Home.

If you’re looking for a small but mighty nutritional powerhouse that’s easy to snack on or add to a variety of dishes, then look no further than the humble pumpkin seed. And if you’re only indulging in these tasty oval-shaped seeds during Halloween season, don’t forget that they’re available for year-round enjoyment at your local grocery store—all the yum, without having to stick your arm elbow-deep into a pumpkin.

Pumpkin Seed Nutrition Facts

One ounce of pumpkin seeds without shells, which is a standard serving size, yields the following nutritional benefits:

• Calories: 163
• Fat: 13.9 grams
• Protein: 8.45 grams
• Total Carbohydrates: 4.17 grams
• Fiber: 1.84 grams
• Potassium: 223 mg
• Folate: 16.2
• Phosphorous: 332 mg
• Magnesium: 156 mg
• Vitamin K: 223 mg
• Selenium: 2.66 µg
• Lutein and zeaxanthin: 8.5 µg
• Zinc: 2.17 mg

4 Health Benefits of Pumpkin Seeds

“Pumpkin seeds are high in healthy fats, protein, fiber, iron, vitamin E, zinc, manganese, magnesium and copper,” says registered dietitian Ana Reisdorf, MS, RD. “They are a great source of minerals in the diet.” And those key nutrients help make pumpkin seeds an essential food for protecting your health in the following ways:

Natural Sleep and Stress Aid

If you’re having trouble with sleep—from occasional sleepless nights to insomnia—a dose of pumpkin seeds may be the perfect bedtime snack. These little seeds are rich in magnesium and also contain a little tryptophan, a one-two punch for anyone needing more ZZZs. Magnesium has long been touted as a natural sleep aid because it helps increase relaxation and reduce stress.

Prostate Health and Fertility

As men age, their risk for prostate problems increases—but pumpkin seeds may help stave off common issues. Why? Because they are rich in zinc, a mineral prostates need adequate amounts of for optimal health. For instance, a 2011 study of prostate tissue showed that men with benign prostatic hyperplasia (BPH, aka prostate gland enlargement) had significantly less zinc levels. Another study shows that supplementing with pumpkin seed oil could be a clinically safe and effective alternative medicine treatment for BPH.

Additionally, the zinc in pumpkin seeds is associated with sperm count—one study shows that poor zinc nutrition may be a risk factor for low quality of sperm and infertility.

Reduced Breast Cancer Risk

Studies show that the lignans—compounds found in plants that mimic estrogen—in pumpkin seeds may help prevent or treat breast cancer. A large study of nearly 3,000 breast cancer patients and more than 5,000 women without the disease provided evidence that the consumption of phytoestrogen-rich pumpkin seeds is associated with reducing the risk of breast cancer after menopause.

Heart Health

Keep your ticker in tip-top shape with a daily dose of pumpkin seeds. It appears that heart-health benefits are derived from pumpkin seed oil’s power to increase your body’s ability to generate nitric oxide—this, in turn, helps expand blood vessels and reduce the risk of plaque growth in your arteries. And the high fiber content of pumpkin seeds may also help lower cholesterol levels, as studies show that individuals who consume high amounts of dietary fiber can significantly reduce their risk of cardiovascular disease.

Drawbacks of Eating Pumpkin Seeds

While you may be tempted to eat more than an ounce of pumpkin seeds hoping it will yield even more healthy results, it’s not advised. This is especially true if you choose salted options and need to watch your sodium intake. Plus, “eating a lot of pumpkin seeds may cause gas or bloating due to the fiber they contain, but this will depend on your personal sensitivity to it,” explains Reisdorf.

Finally, because pumpkin seeds are high in calories relative to their volume, it can be easy to overeat—so if you’re worried about weight, always measure your portions out with a kitchen scale instead of mindlessly snacking on these tiny treats.

How to Make Pumpkin Seeds and Use Them in Recipes

“I think packaged pumpkin seeds are much easier than scraping them out of a pumpkin,” says Reisdorf. But if you’re inclined to make them from scratch, follow this step-by-step guide to roasting pumpkin seeds. And feel free to jazz up your seeds with different flavors, such as mocha pumpkin seeds, sesame-garlic pumpkin seeds, spicy pumpkin seeds and even candied pumpkin seeds for a sweet version.

Besides snacking on a small handful, there are plenty of other ways to use pumpkin seeds in your meals. “Roasted or raw pumpkin seeds add a nice crunch to salads or soups,” says Reisdorf. “They can also be added to baked goods, chia pudding or even pie—anything that needs a bit of crunch with a dose of nutrition.”

The post Are Pumpkin Seeds Good for You? appeared first on Taste of Home.

My attitude changed one morning while unconsciously scarfing down a cinnamon roll from the vending machine at work. Let that sink in for a moment: a cinnamon roll.

From a vending machine.

At work.

Maybe it was time I looked into this “mindful eating” thing after all. I decided to give it a shot for two weeks.

What Is Mindful Eating?

It’s pretty much what it sounds like: paying attention to what you’re eating and eating that food with great intent. Think of it as the “what, when, where and why” of daily eating habits.

• What am I eating?
• When am I eating?
• Where am I eating?
• Why am I eating?

It’s not necessarily about eating healthy. Want to eat a dozen tacos? Go for it. You need to thoroughly invest in making that decision first, however. If you move forward with your choice, then relish every second of your tacopalooza.

Benefits of Mindful Eating

It made sense to be skeptical: The laundry list of mindful eating benefits seemed too good to be true. But the difference between mindful eating and fad diets is that mindful eating is a centuries-old practice, not a modern trend.

Mindful eating can:

• Teach us about when we’re actually hungry or full—are you reaching for a snack because your stomach is rumbling, or because you’re bored?
• Help lead to weight loss, even though that’s not the goal (I ended up losing five pounds)
• Improve digestion, because you’re eating slowly and not overindulging
• Help reduce stress, like any other mindfulness practice
• Lead to healthier choices, because you’re more conscious about what you’re consuming and how it makes you feel

8 Mindful Eating Techniques

Mindful eating isn’t just about taking your time while eating. Sure, that’s part of it, but it’s really about being present and enjoying both the food and the moment.

Here are some tips to get started.

1. Turn off the TV and other devices. Instead of streaming or scrolling while you eat, focus on the food in front of you and the people you’re with, if you’re not by yourself.
2. Spend 20 minutes eating, with no distractions.
3. Keep your portions small. This helps reduce food waste and prevents you from feeling like you have to finish everything that’s there, just because it’s there.
4. Take small bites and chew slowly.
5. Really pay attention to what you’re eating: What are the smells, textures, sounds? Engage all of your senses.
6. Check in with yourself before, as you eat and after. Are you feeling hungry? Full?
7. If it’s helpful, jot down the experience in a mindful eating journal. How did it make you feel? What did you like, or dislike, about what you ate?
8. Establish a schedule for eating meals and stick to it. This makes it easier to plan and make sure you have healthy choices available.

What Happened When I Started Mindful Eating

Jumping into the practice of mindful eating was easier than I thought. A self-described couch potato, I started by turning off the TV at dinnertime.

I also began planning meals, sometimes a few days in advance. I immersed myself in preparing the food, even if simply reheating leftovers. I started living in the moment and genuinely enjoying the meal in front of me.

Soon, I was thinking about the foods I ate. How had vending-machine pastries ever been an option? When I craved a cinnamon roll, I found the right one and delighted in every ooey-gooey bite. I even learned how to bake my own cinnamon rolls!

By the end of the second week, I was eating less and eating healthier. I began listening to my body and putting down my fork when I was satisfied.

I also better understood why I ate when I wasn’t hungry. Often it stemmed from a need to walk away from what I was working on. I learned that taking a break didn’t necessarily require eating.

I packed a lot into my two-week journey of mindful eating, but I have more to learn—and that’s OK! I’m looking forward to discovering more about myself and exploring all of the options when hunger hits.

The Best Mindful Eating Books and Apps

I know I said to put the phones down, but there are plenty of apps that can help you start a mindful eating practice.

• Mindful Eating Coach 2: Includes lessons and exercises that help train your brain to be present while you eat
• Am I Hungry?: Acts as your mindful eating coach that helps you recognize your internal hunger and fullness cues so you’re fully present when you eat
• Insight Timer: A comprehensive mindfulness app that includes courses in mindful eating

If you want to become a mindful eating guru, check out these books:

• Intuitive Eating by Evelyn Tribole, MS, RDN, CEDRD-S and Elyse Resch, MS, RDN, CEDRD, FAND: The original book on intuitive eating weaves in new studies and explains what mindful eating looks like every day.
• Eating Mindfully by Susan Albers, Psy.D: It includes a checklist for how to approach mindful eating, how to avoid mindless eating and exercises that help build healthy habits.
• Mindful Eating by Jan Chozen Bays, MD: This guide teaches readers how to pay attention to the process of eating, develop more compassion and find joy in eating.

I packed a lot into my two-week journey into mindful eating, but I have more to learn—and that’s OK! I’m looking forward to discovering more about myself and exploring all of the options I have when hunger hits.

If you’re curious about mindful eating, don’t hesitate to give it a try. If a cinnamon roll-loving couch potato like me can benefit from mindful eating, anyone can!

Kim Bussing contributed to this article.

The post Here’s What Happens When You Practice Mindful Eating Every Day appeared first on Taste of Home.

So what does that mean the next time you want to heat up some leftovers?

How to Tell if Plastic Is Microwave Safe

Luckily, it’s easy to tell what kinds of plastic are relatively safe for the microwave. The first thing to do is check your container for a microwave-safe label. If you can’t find one, check the number on the container. All plastic products are labeled with a number from 1 to 7 for recycling purposes.

What is the safest plastic to microwave?

Plastic labeled with the number 5 is the safest to microwave—it is resistant to high heat and won’t warp. Microwave-safe plastic is also free of BPA, a chemical that can be harmful to our health. (More on this later.)

What plastics should not be microwaved?

Avoid plastic containers labeled 3, 6 or 7—these are never microwave safe. Single-use plastic is usually a no-go for the microwave, and most takeout containers fall into this category. And if the plastic isn’t labeled or the container has visible damage, it’s safest to skip the microwave in these cases, too.

Tips for Microwaving Plastic

Keep health concerns in mind

Why can’t you microwave just any old plastic container? As we mentioned before, plastic can contain BPA and phthalates, which help make it flexible and light, but can also be damaging to human health—they can disrupt our hormones and metabolism. When plastic is heated, it melts, allowing those chemicals to leach into the food.

Opt for plastic alternatives when covering

When looking for something to cover your food while reheating, bypass plastic wrap. Cover microwave-bound containers with parchment paper, a paper towel or a plate—even a microwave-safe paper plate. (Learn more about when you can put aluminum foil in the microwave.)

Ultimately, the best option is no plastic at all, because even the safest plastics can still leach chemicals when exposed to high enough heat, especially if heated many times. Put your food in a glass container or on a plate, and zap away!

Next Up: Here are things you shouldn’t put in the oven.

The post Can You Put Plastic in the Microwave? appeared first on Taste of Home.

Here are four big tips to keep in mind when you’re defining what a heart-healthy diet means in your life.

Eat Heart-Healthy Foods

A heart-healthy diet is based on a few simple food groups that are quick and simple to prepare. And the flavor possibilities are endless!

• Vegetables: Aim to fill half your plate with fresh or cooked vegetables, such as a crisp salad or our Parmesan Roasted Broccoli.
• Fruits: Satisfy your sweet tooth with a variety of fruits. Reach for apple slices and nut butter for a quick snack or grilled peaches and blueberries for a bursting-with-flavor dessert.
• Whole grains: Give your body lasting energy with whole grains like oatmeal, whole-grain bread and brown rice.
• Lean protein: Build meals with protein sources, such as legumes, nuts, fish, seafood, poultry and low-fat or nonfat dairy.
• Liquid fats: When cooking, use nontropical, vegetable-based liquid fats, such as olive oil, canola oil, corn oil or sunflower oil. Avoid fats that are solid at room temperature, such as butter or margarine.
• Water: Keep a water bottle with you throughout the day to stay hydrated and help you avoid sugary beverages like soda.

Heart-Healthy Breakfast Ideas

Your heart-healthy diet starts at breakfast, and you may be surprised at how much variety you have to choose from. A bowl of whole-grain oatmeal is great for your health, but don’t be afraid to branch out. Just be sure to limit processed breakfast meats, such as bacon and sausage.

Heart-Healthy Lunch Ideas

Forget the office fast-food runs and upgrade your lunch situation with fresh salads, hearty soups and crunchy wraps. These heart-healthy lunches are quick to prepare and loaded with flavor.

Heart-Healthy Dinner Ideas

Heart-healthy dinners may not sound all that exciting, but the options are truly endless. To start building your meal, decide which vegetables to include. From there, add your favorite lean protein and whole grains.

Watching your cholesterol? Start with these low-cholesterol dinners.

Heart-Healthy Snack Ideas

One of the best tips for having plenty of heart-healthy snacks around is to plan ahead. Rather than waiting until you are hungry to make a choice, try prepping snacks in advance. Think crunchy veggies with a flavorful dip, fresh-fruit smoothies or whole-grain toast with nut butter.

Avoid These Foods

One of the best outcomes of adding more heart-healthy foods into your diet is that they tend to crowd out the not-so-healthy choices. It’s important to avoid or limit the foods that have been linked to an increased risk of heart disease: processed foods, fatty meats, sugary drinks and sweets. It’s also best to avoid foods that contain partially hydrogenated oils and tropical oils.

Consider Portion Size

In addition to eating heart-healthy foods, it is just as important to consume them in moderate portions. It is possible to overeat any type of food, even fruits and vegetables. While this is usually not the case, it’s important to remember how impactful portion sizes can be on our heart health.

The American Heart Association recommends the following daily portions:

• Vegetables: 5 servings or 2.5 cups
• Fruits: 4 servings or 2 cups
• Whole grains: 3 to 6 servings or 3 to 6 ounces
• Dairy products: 3 servings or 3 cups
• Protein sources: 1 to 2 servings or 5.5 ounces
• Healthy oils: 3 servings or 3 tablespoons

Live a Healthier Lifestyle

In addition to a healthy diet, you can improve your heart health and help prevent chronic disease through:

• Physical activity: Aim for 150 minutes of moderate physical activity or 75 minutes of vigorous physical activity per week.
• Not smoking and vaping: Avoid all tobacco and nicotine products.

Next Up: No hands-on time? Try one of these heart-healthy slow-cooker dinners for all the benefits without having to spend hours in the kitchen.

The post What Is a Heart-Healthy Diet? appeared first on Taste of Home.

How to Order a Low-Calorie Frappuccino

While a Starbucks Frappuccino is a decadent treat, it’s surprisingly easy to cut the calories without sacrificing flavor. Just a few small tweaks can go a long way!

• Ask for the “light” option: The coffee, caramel, mocha, java chip, and cafe vanilla Frappuccinos are all available in a lighter version for 33 fewer calories than the original.
• Skip the whip: Ask your barista to hold the whipped cream. This cuts calories and won’t take away from the sweetness of the drink.
• Choose lighter milk: Frappuccinos usually come with 2% milk, so to slash calories, ask for skim milk. Or go plant-based and substitute in almond, soy, coconut or oat milk.
• Opt for sugar-free syrup: Switch to sugar-free syrup for all the taste and way fewer calories.
• Cut down on the pumps: If you love your Frappuccino flavor, reduce the number of pumps of syrup. You’ll still get the flavor you love, and you may even find that you prefer a less sweet option.
• Ditch the toppings: Some Frappuccinos come with toppings like a caramel drizzle, chocolate chips or cookie crumbs. But let’s be honest—the toppings don’t add much to your drink and usually end up clogging up the straw. Ditch ’em for a lighter Frappuccino.

FYI: You can order a healthy Pumpkin Spice Latte at Starbucks, too.

How to Order a Dairy-Free Frappuccino

Starbucks offers four types of dairy-free milk, including oat, soy, almond and coconut. When ordering your Frappuccino, ask your barista to use the plant-based milk of your choice instead of the usual 2%. Then skip the whip for a dairy-free treat.

Remember that some of the syrups and toppings used in Frappuccinos contain dairy. For example, the caramel sauce and chocolate shavings are milk-based. If you’re unsure, ask your barista.

And if you’ve been feeling left out of all the holiday cup fun, Starbucks has you covered with their first non-dairy holiday drink. The Iced Sugar Cookie Almondmilk Latte is made with sugar cookie syrup, blonde espresso roast and almond milk. (Other non-dairy drinks at Starbucks include hot brewed coffee, iced coffee, cold brew, caffe Americano, pink drink and violet drink.)

How to Order a Vegan Frappuccino

While Starbucks does not offer certified vegan beverages in their cafes, it’s possible to safely enjoy a vegan treat. Order your Frappuccino with either oat, soy, almond or coconut milk. Hold the whipped cream and any dairy-based toppings like caramel drizzle or chocolate chips. Keep in mind that many of the sauces like white mocha, smoked butterscotch and pumpkin spice all contain dairy as well.

Syrups that do not contain any animal-derived ingredients include vanilla, caramel, hazelnut and sugar cookie. Frappuccinos that can be made vegan by holding the whip and swapping the milk include:

• Coffee Frappuccino
• Espresso Frappuccino
• Caramel Frappuccino
• Vanilla Bean Frappuccino
• Strawberry Frappuccino
• Matcha Green Tea Frappuccino

How to Order a Keto Frappuccino

You don’t have to be a Starbucks secret menu expert to score a keto Frappuccino any time you like. To up the fat and ditch the sugar, order an unsweetened iced coffee with heavy cream and sugar-free vanilla syrup. Ask your barista to blend it up like a Frappuccino, and voila! A keto-friendly treat that’s just as delicious as the original.

More Healthy Starbucks Drinks

If you’re hesitant to ask for too many substitutions in your drink, why not enjoy one that’s already low in calories all on its own? You can order healthy Starbucks drinks that are light on calories and hit the spot any time of day.

• The coffee Frappuccino contains coffee, milk and ice and has only 160 calories for a tall size.
• The espresso Frappuccino is made with espresso, milk and ice and has 140 calories.
• At certain times of the year, Starbucks offers Frappuccinos in “mini” size. Each is packed with a sweet flavor and less than 150 calories.

The post How to Order a Healthier Starbucks Frappuccino appeared first on Taste of Home.

Why Does My Stomach Grumble?

Stomach grumbling, known as borborygmus, is the sound of gas or food particles moving through your digestive tract.

When you eat, your intestines move food and liquid along by contracting and relaxing, a process known as peristalsis. Once the food has been digested, your intestines continue to move air along your digestive tract, creating rumbling sounds.

Stomach grumbles simply mean that you haven’t eaten in a while. Your intestines are always working to move food and air through your body. You’re more likely to hear sounds when you’re hungry because there’s no food in the intestines to muffle the noise.

So there you have it—when you hear stomach grumbles, it just means that there is no food being digested. If you feel hungry, go ahead and enjoy a meal or snack, but just because your stomach is making its presence known does not mean that your body needs a large meal. Listen to your hunger, and eat what you need to feel satisfied.

Once you eat something, you’ll notice the sounds start to quiet down. Even just a quick snack or small meal could be enough to quiet your gurgles.

It’s important to note that a constant rumbling sound may mean that you’re experiencing a chronic gastrointestinal condition such as irritable bowel syndrome. If you also notice frequent bloating, constipation or diarrhea along with the gurgling sound, talk with your doctor.

Healthy Snacks for Serious Grumbles

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Chili-Lime Roasted Chickpeas

If you're looking for a lighter snack that's still a crowd-pleaser, you've found the ideal recipe! These addicting, crunchy chickpeas will have everyone munching happily. Go to Recipe

Chocolate HummusThis chocolate hummus is a sweet and indulgent twist on the traditional recipe. Plus, it's so easy to make with just a handful of healthy ingredients. Serve with fresh fruit for a simple and delicious snack.

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Air-Fryer Sweet Potato FriesThese air-fryer sweet potatoes are crispy and fried to perfection. Be careful not to eat all of these fries in one sitting, though!

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Dried Fruit Energy BarsThese dried fruit energy bars are a wonderful breakfast option, especially for people on the go. They're easy to make ahead and are packed with healthy ingredients such as chia seeds, quinoa and oats, which will keep you fueled throughout the day. Looking for more options? Try these healthy fruit snacks that are made from real fruit and will delight kids and parents alike!

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Roasted Curry ChickpeasWe coated chickpeas with simple seasonings to make a low-fat snacking sensation. It rivals the types sold in stores, with just a few ingredients.

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Skinny Quinoa Veggie DipThis veggie dip is loaded with nutrients and a ton of flavor. It may be "skinny" but no one will complain!

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Hard-Boiled EggsEat these hard-boiled eggs plain for a quick protein fix. Or add them to another dish to make it heartier.

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Cucumbers with DillThese cucumber slices stay crisp thanks to the salt drawing out excess moisture. Snack on these instead of potato chips for a cool, crisp snack.

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Healthy Peanut Butter CookiesOnly four ingredients and one bowl are needed for these quick and healthy peanut butter cookies. If you want to make this recipe gluten free, make sure the oat bran was made in a certified gluten-free facility.

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For another healthy dessert, this healthy snickers recipe is certainly delicious.

Sesame-Garlic Pumpkin SeedsThis "everything" mix of pumpkin seeds with other seeds is a fun treat. It's perfect for road trips when you need something easy to snack on.

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Three-Pepper GuacamoleYou can't go wrong with avocado when you're trying to eat a little healthier. Dip fresh cut veggies like carrots and celery in this guacamole that is just as good as what you get at a restaurant.

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Confetti QuinoaThis quinoa dish is simple to make with just a few ingredients! It's the perfect healthy snack when you want something to hold you over for a longer period of time.

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No-Bake Peanut Butter Energy BarsThese peanut energy bars are great for combatting your sweet tooth. They're also easy to make (and kid friendly, too!). Feel free to substitute the peanut butter with almond or sunflower butter if you have allergies.

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Garbanzo-Stuffed Mini PeppersMini peppers are colorfully vibrant and are the perfect size for a two-bite healthy snack. Plus, they have all the crunch of pita chips but without the extra calories.

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Watermelon CupsThis lovely healthy snack is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs.

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Lime-Honey Fruit SaladNothing is more refreshing on a hot summer day than a fruit salad enhanced with a delicious honey-lime dressing. Pack this healthy snack in bags if you're on the go.

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Cashew CheeseSpread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread!

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Stuffed Asiago-Basil MushroomsThese stuffed mushrooms are delightful healthy snacks that will keep you feeling energized and satisfied throughout your busy day.

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Quinoa with Peas and OnionEven picky eaters will love this fresh and vibrant protein-packed snack. The addition of peas and onions is a great choice.

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Garlic Garbanzo Bean SpreadIf you want to make a dip that's more unique, this bean dip is a quick and easy way to get more protein in. Use it with fresh veggies and even fruit for a sweet and salty flavor.

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Lemon Couscous with BroccoliWho says couscous can't be a snack? This delicious dish combines vegetables and a fresh dressing that everyone will love.

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Marinated ShrimpIf you're a seafood lover, this shrimp recipe is for you. Pop a few of these salty and satisfying shrimps in your mouth, and your cravings for junk food will be gone.

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Simple GuacamoleTime to start dipping. From crackers to cherry tomatoes, this simple dip will be a healthy snack go-to.

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Baked Pot Stickers with Dipping SauceThese cute pot stickers are a wonderful snack that hold a ton of flavor. And the dipping sauce? Insanely finger lickin' good.

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Roasted Peppers and CauliflowerThe seasoned, roasted peppers and cauliflower are great for dipping and snacking. They are healthy, fresh and beautifully crispy.

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Really Good Snack MixYou can't snack correctly without trying this healthy and fun snack mix. It's perfect for long road trips and hikes.

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Roasted Eggplant SpreadBlack pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp crackers, baby carrots and celery sticks.

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Caprese Salad KabobsTrade in the usual veggie platter for these fun kabobs. These poppable snacks deliver flavor without added calories or guilt.

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Mini Zucchini PizzasLooking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust.

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Black-Eyed Pea Tomato SaladIf you're looking for a more substantial snack, you can't go wrong with this dippable salad. It's great on its own, but even better when you dip some whole wheat crackers into it.

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Makeover Deviled EggsThis updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream.

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Tangy Texas SalsaThe combination of sweet fruit, spicy jalapeno and peppery cilantro is perfect for dipping. Try it with pretzels, crackers or cherry tomatoes for snacking.

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Polenta Mushroom AppetizersThis appetizer is wonderful as a starter, but it also works as a healthy snack option. These bite-sized mushrooms are just what the doctor ordered.

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Zucchini & Cheese RouladesThis recipe is the adult snack of your dreams. Feel free to change the filling any way you like. For example, use feta instead of Parmesan, or sun-dried tomatoes in place of the olives.

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Peach BruschettaAs a starter or light healthy snack, this bruschetta is a wonderful way to hold onto the summer season with fresh peach amid a medley of lively flavors.

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Shrimp Salad AppetizersThis refreshing app is also great as a quick snack. The mix of vibrant flavors will keep you feeling satisfied throughout the day.

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Green & Gold SalsaEdamame and corn give this unique salsa beautiful color and vibrancy. It's a great healthy alternative to creamy dips.

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Garlic Pumpkin SeedsThis yummy, microwave-easy pumpkin seed recipe is great if you usually crave unhealthy chips. Feel free to add any other seasonings to the mix, like paprika or chili powder for more heat.

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Pressure-Cooker Asian WrapsThese bite-sized snacks are packed with veggies. Instead of ordering Chinese, why not try making these wraps yourself?

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Chipotle Berry Fruit SalsaNot too hot, but with a bit of a kick, this salsa is a delectable chip dip that everyone will want more of. Just double the recipe and watch it disappear.

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Edamame HummusThis hummus recipe is a wonderful way to incorporate healthy soy into your diet. Try this out with pretzel sticks, sliced red peppers or carrot sticks.

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Homemade Peanut ButterYou can't go wrong with homemade peanut butter! This is great and fun for dipping. Try sliced bananas, celery sticks or crackers.

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Cheesy Cauliflower BreadsticksThese grain-free, cheesy cauliflower breadsticks are made with vegetables instead of flour, if you can believe it. Serve these healthy snacks with your favorite marinara sauce.

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Crab Phyllo CupsIf you want more of a kick, dot chili sauce on top of these easy snacks. These cups are sure to please seafood lovers.

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Roasted Red Pepper TapenadeThis tangy recipe only takes 15 minutes to whip up before popping in the fridge. The dip is best paired with carrot sticks or some simple crackers.

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Herb-Roasted Olives & TomatoesEat these roasted veggies with a crunchy baguette or cheese slices. This makes a beautiful and tasty dip, even on the go!

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Spicy Mixed NutsCumin and chili powder give extra flavor to the classic trail mix. It's a smart solution for yummy and healthy snacking.

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Tomato & Artichoke BruschettaThis healthy and crunchy snack is great for when you're hit with cravings. It's also simple and quick to make.

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Mango Avocado Spring RollsThese fun wraps will have you drooling! You can substitute lettuce or spinach for sprouts if you prefer.

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Grilled Brussels SproutsBrussels sprouts may have a bad reputation, but they are actually insanely delicious once you give them a chance. This snack is great for veggie lovers who want to get more nutrients to stay full for longer.

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Grilled Veggies with Mustard VinaigretteGrilled veggies are a summer favorite. For a quick snack, cut these veggies into bite sized pieces and say goodbye to your unhealthy cravings.

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Thyme-Sea Salt CrackersWhen salty cravings hit, make these homemade crackers instead of chowing down on unnecessary calories.

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Orange Shrimp MojoWith jalapeno, orange and avocado, these shrimp snacks are spicy, tangy and fresh with every bite.

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Greek Veggie TartletsThese cute tarts are delicious and packed with veggies. Snack on a couple of these as you sit outside and enjoy the sunshine.

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Mango Barley SaladThis fresh, colorful mango salad is a wonderful option if you want something sweet. The bright flavor is perfect for a smart healthy snack.

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Yogurt & Honey Fruit CupsThis tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast! This snack is sweet without being too rich.

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Grilled Zucchini with OnionsWhile you may not think of zucchini as a snack, cut them into bite sized pieces and you'll have a delicious grilled snack that won't make you miss greasy fried food.

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Mocha Pumpkin SeedsAny seasoned pumpkin seeds are a great healthy snack, but these chocolatey seeds will curb your desire for something more indulgent.

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Baked Parmesan Breaded SquashBaked yellow squash is a great snack when you're craving salty chips. The squash gets perfectly baked so it's just as crunchy as chips, but better for you.

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Tzatziki Shrimp Cucumber RoundsThe bacon-wrapped shrimp, garlicky sauce and burst of cool cucumber flavor make this healthy snack a hit!

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The post If Your Stomach Grumbles, This Is What It Really Means appeared first on Taste of Home.

Here’s what you need to know about wire grill brush danger (and here’s a safer alternative—the Grill Rescue brush).

Why a Wire Grill Brush Can Be Dangerous

As you might expect, wire grill brush bristles are sharp. And one study revealed that between 2002 and 2014, around 1,700 Americans had to go to the emergency room after accidentally ingesting wire bristles. And those were just the reported cases! They can cause severe damage internally, and may even require emergency surgery.

Health Canada even pushed for a new national standard to help stop these incidents from happening.

Wire Grill Brush Alternatives

Luckily, this is a problem with an easy solution, because it’s possible to clean your grill grates without a wire brush. There are plenty of other methods that work just as well, if not better.

Use a grillstone

According to Consumer Reports, the highest-rated wire brush alternative is the Earthstone Grillstone, which outperformed most of the traditional brushes in testing.

Get a non-wire scraper

I’ve found that a non-wire scraper does the trick. The Grate Grill Scraper gets right between those grates!

Get a non-wire brush with a scraper

The Grill Rescue Brush has 4.7 stars from Walmart and is everything you need to get your grill as clean as possible without the possibility of any nasty leftover wires.

Try a grill brush and scrub pad

For people with smaller grills, a giant brush isn’t really necessary. This Expert Grill Double Grill Brush and Scrub Pad is perfect for quick cleans between uses and really gets the job done.

Grab your oven cleaner

You can treat your grill grate like an oven grate and use an oven cleaner to clean it. These cleaning methods should do the trick.

Crumple up aluminum foil

You can also brush loose food particles off a warm grate with a wad of aluminum foil. Just make sure to let the grill grates cool down first to avoid injury.

Tools for Cleaning Your Grill

How to Reduce Wire Grill Brush Danger

If you currently have a wire brush, give it a good once-over. If it has any loose or missing bristles, toss it. It’s better to use some aluminum foil on the fly than take a chance with the wire grill brush. Make sure to double-check your grill as well and to check for stray bristles stuck on the grates.

Now that you know how to avoid the hazards of a wire grill brush, let’s get to some great grilling. Here are dozens of grilling ideas to try tonight!

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Glazed Spatchcocked Chicken A few pantry items inspired this recipe, which I've since made for small weeknight meals or for big parties. —James Schend, Pleasant Prairie, Wisconsin Go to Recipe

Grilled Scrum-Delicious BurgersI'm not sure where this recipe originated, but it's one of my family's summertime favorites. I usually serve these juicy mushroom burgers when we have company. The guests rave about the flavorful cheesy topping. It's fun to serve a burger that's a little more special. —Wendy Sommers, West Chicago, Illinois

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Big John's Chili-Rubbed Grilled RibsWhen my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida

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Don't make these grilling safety mistakes.  

Grilled Key West Flank SteakMy husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota

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Grilled Brats with Sriracha MayoI am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, Washington

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Grilled Mahi MahiInstead of grilling the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! —Taste of Home Test Kitchen

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Grilled Steak TacosSpicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! —Michael Compean, Los Angeles, California

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Grilled Feta-Dill Chicken BurgersI found fresh ground chicken at the butcher and gave it a whirl on our new grill. The result is these saucy burgers. Everybody went nuts—including my sister-in-law, an amazing cook! —Wendy Boughton, Victoria, British Columbia

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Smoked Honey-Peppercorn SalmonI found this recipe in an Alaska fishing guide. Now it's the only way we do salmon. The brine gives it a sweet caramelized coating, and the hickory wood chips give it a distinct smoky flavor. —Judy Ashby, Jamestown, Tennessee

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Grilled Flank Steak PinwheelsThe secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn’t need. Instead, they’re filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. —Taste of Home Test Kitchen

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Grilled Ginger Shrimp with PlumsSweet, simple and sensational, these shrimp skewers boast loads of flavor with just four ingredients. Throw them on the grill for a quick dinner or tasty potluck dish. —Taste of Home Test Kitchen

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Spiced Grilled Chicken with Cilantro Lime ButterThis grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas

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Grilled Foil-Packet Potatoes and SausageMy family enjoys camping and cooking over a fire. These hearty foil-packet potatoes turn out beautifully over a campfire, on the grill or in the oven at home. —Julie Koets, Elkhart, Indiana

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Grilled Green Onion BurgersChange up this super tasty burger with your favorite toppings. Whip some mayo with hoisin sauce to add extra tang! —Darla Andrews, Schertz, Texas

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Grilled Huli Huli Turkey DrumsticksI'm never one to do things traditionally, so when it came time to hosting Thanksgiving, I went in a completely tropical direction. Borrowing my favorite Hawaiian chicken recipe, I substituted turkey legs and have never looked back. —Jacyn Siebert, San Francisco, California

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Lime and Dill Chimichurri ShrimpChimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California

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Chicken with Peach-Avocado SalsaThis super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin

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Aloha BurgersI love hamburgers and tropical fruit, so it just seemed natural for me to combine them. My family frequently requests this unique Hawaiian pineapple burger recipe. It's a nice change of pace! —Joi McKim-Jones, Waikoloa, Hawaii

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Grilled Lobster TailsI had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. —Katie Rush, Kansas City, Missouri

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Steak FajitasZesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah

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Grilled Shrimp & Tomatoes with LinguineThis pasta came about one night when I started making up dinner as I went along, using what I had on hand. We knew it turned out amazing with the very first bite. —Lisa Bynum, Brandon, Mississippi

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Grilled Pineapple ChickenA trip to Hawaii is easy with this juicy grilled pineapple chicken. Simply give it a quick marinade, fire up the grill and let it sizzle. We love this low-carb recipe! —Charlotte Rogers, Virginia Beach, Virginia

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Teriyaki Shish KabobsWhen I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida

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Gourmet Burgers with Sun-Dried TomatoThis recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese—Gorgonzola, feta, smoked Gouda, blue or another family favorite. —Aaron Shields, Hamburg, New York

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Balsamic Steak SaladMy husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico

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Grilled Garden Veggie PizzaPile on the veggies—the crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas

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Sesame Ginger Beef SkewersMy family loves the flavors of these zippy kabobs. They're perfect for a laid-back cookout in the backyard. —Jasey McBurnett, Rock Springs, Wyoming

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Papa BurgerWhen whipping up something for Father’s Day or the Fourth of July, I go big and tall with this fully loaded, juicy yumburger. —Chase Bailey, Costa Mesa, California

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Firecracker Grilled SalmonLet this sensational firecracker salmon perk up dinner tonight. With a super flavorful glaze that kicks you right in the taste buds, this weeknight dish is anything but boring. —Melissa Rogers, Tuscaloosa, AL

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Grilled Apple-Brined TurkeyProducing a juicy, amber-colored turkey infused with flavor is possible with this apple juice turkey brine. You won't regret planning for the long marinating time. This tasty turkey is worth every minute. —Trudy Williams, Shannonville, Ontario

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Steak & New Potato TossI usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. —Deyanne Davies, Rossland, British Columbia

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Grilled Pork Noodle SaladThe only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New York

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Bacon Cheeseburgers with Fry SauceIn Utah, fry sauce is a beloved condiment. We use it not just as a dip for fries, but also as a spread for hamburgers. Utah is known as the Beehive State, so I added honey as a special touch to my fry sauce. —Elisabeth Larsen, Pleasant Grove, Utah

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Chicken with Peach-Cucumber SalsaTo keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. —Janie Colle, Hutchinson, Kansas

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Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois

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Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado

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Steak with Chipotle-Lime ChimichurriSteak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

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Rosemary-Lemon Grilled ChickenHere's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. —Debbie Carter, Kingsburg, California

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Taco BurgersMy family loves the taste of tacos, but I dislike the mess! So I developed these burgers as a tasty but tidy alternative.—Linda Logan, Warren, Ohio

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Chicken Alfredo with Grilled ApplesIf you've never grilled apples before, here's your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois

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Grilled Steak Salad with Tomatoes & AvocadoMy family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. —Lyndsay Wells, Ladysmith, British Columbia

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Barbecued Shrimp & Peach KabobsShrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. —Jen Smallwood, Portsmouth, Virginia

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Southwest Steak & PotatoesBold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. —Kenny Fisher, Lancaster, Ohio

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Portobello FajitasI serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington

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Barbecued BurgersI can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. —Rhoda Troyer, Glenford, Ohio

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Ginger Halibut with Brussels SproutsI moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina

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Grilled Huli Huli ChickenI got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California

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Honey-Glazed Chicken KabobsThis is one of my husband’s favorite meals. I serve it with rice pilaf, salad and grilled garlic bread. —Tracey Miller, Aiken, South Carolina

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Grilled Tilapia PiccataWe aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio

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Honey Chipotle RibsNothing is better than having a sauce with the perfect slather consistency. Here's one that will ensure a lip-smacking feast. Go ahead and make the sauce up to a week ahead for an easier grilling experience. —Caitlin Hawes, Westwood, Massachusetts

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Lemon Chicken SkewersChicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia

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Cola BurgersA friend who's an excellent cook shared this hamburger recipe with me, and it has since become a family favorite. The unusual combination of cola and French salad dressing added to the ground beef gives it fabulous flavor. The mixture is also used as a basting sauce on the moist burgers. -Melva Baumer, Millmont, Pennsylvania

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Lime-Glazed Pork ChopsThese tangy grilled chops are all the talk at barbecues and tailgates. You gotta have them with the sweet and sour glaze. —Jacqueline Correa, Landing, New Jersey

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Summer Steak KabobsThese steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas

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Buttery Grilled ShrimpThis grilled shrimp recipe is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New Mexico

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Ricotta-Stuffed Portobello MushroomsThese mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California

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Grilled Tilapia with Pineapple SalsaYears ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. —Beth Fleming, Downers Grove, Illinois

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Spicy Barbecued ChickenThis spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. —Rita Wintrode, Corryton, Tennessee

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Grilled Steak PinwheelsI've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona

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Lemon-Basil Grilled Shrimp & CouscousThe basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. —Trisha Kruse, Eagle, Idaho

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Flank Steak with Cilantro & Blue Cheese ButterI love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan

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Baby Back RibsSlow-cook the ribs during the day and they will be ready to finish on the grill when you get home. —Taste of Home Test Kitchen

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Citrus-Marinated ChickenThis juicy, zesty chicken stars in many of my family’s summer meals. While there are a million ways to dress up poultry, you’ll find yourself turning to this recipe again and again. It’s that quick and easy! —Deborah Gretzinger, Green Bay, Wisconsin

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Grilled Garden PizzaDazzle your family and friends with pizzas fresh off the grill. We top them with Asiago, Parmesan, veggies and fresh basil. Pile on the toppings you love. —Teri Rasey, Cadillac, Michigan

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Spicy Lemon Chicken KabobsWhen I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

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Grilled Sausages with Summer VegetablesAfter 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio

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Dad's Lemony Grilled ChickenLemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. —Mike Schulz, Tawas City, Michigan

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Grilled Steaks with Greek RelishMy ribeye steak dinner showcases the flavors of Greece. These steaks go well with hummus and pita bread. —Mary Lou Cook, Welches, Oregon

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Jalapeno-Swiss Turkey BurgersThese easy turkey burgers are extra juicy and loaded with flavor. I think the spicy jalapenos give it just the right level of heat, but feel free to adjust the amount to amp it up or tone it down. —Wanda Allende, Orlando, Florida

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Grilled Lemon-Dill ShrimpThis grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. —Jane Whittaker, Pensacola, Florida

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Grilled Eggplant Pita PizzasWe grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! —Judy Barrett, Chelsea, Alabama

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Grilled Flank Steak with Summer RelishMy garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan

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The post The Dangerous Reason You Should Never Use a Wire Brush to Clean Your Grill appeared first on Taste of Home.

You’re stirring up dust

Anyone who’s ever cleaned a dusty bookcase or a neglected spare room knows dust makes you sneeze. “Dust is a common trigger for asthma and allergy symptoms,” says Jennifer Caudle, DO, a family physician and associate professor at Rowan University School of Osteopathic Medicine. But did you know dust can actually be toxic? A meta-analysis from George Washington University found unhealthy levels of chemicals in dust that can cause everything from hormone disruptions to asthma to even cancer.

To avoid ingesting or breathing dust as much as possible, wipe up dust frequently—don’t just save hard-to-reach spots for spring cleaning—and follow a “top-down” strategy. “Start with ceilings and high shelving, and work your way to the floors to limit redistribution of dust and other particles to freshly cleaned surfaces,” says Samara Geller, a senior research and database analyst at Environmental Working Group (EWG). In addition, “look for a vacuum equipped with a HEPA filter to more effectively trap dust, allergens and contaminants,” she says. Check out the spots you might forget when spring cleaning.

The post 15 Spring Cleaning Mistakes That Could Make You Sick appeared first on Taste of Home.

You may have heard of using CBD for pain or chronic health conditions like migraines or anxiety. “The top benefits of CBD include analgesic, anti-inflammatory, anti-convulsant, anti-spasmodic and neuroprotective properties,” says registered dietitian nutritionist and holistic cannabis practitioner Emily Kyle. While CBD use appears to be generally safe, it’s always a good idea to talk with your doctor before starting a new regimen.

Editor’s note: CBD isn’t legal in every state. Be sure you know local laws before cooking with CBD oil.

Where to Get CBD Oil

CBD can be found online, at your local health supplements store or even in the lattes at your favorite coffee shop. It’s popping up everywhere, and it’s important to do your homework to find a quality product. The Food and Drug Administration (FDA) does not regulate CBD because it’s sold as a supplement. That means that it’s not guaranteed to be safe or effective.

To decide on the best CBD oil for you, stick with organic varieties. Emily created the REAL method to judge a product on four key markers: Raw material, Extraction methods, Additional ingredients and Lab testing. “Ultimately, third-party lab testing is the most important factor, providing proof that what is claimed to be in the product is truly in the product,” Emily says.

CBD Oils to Try

What to Make with CBD Oil

Cooking with CBD is simple, especially if you start with beverages. If you’ve purchased a small CBD tincture, try adding a few drops to your favorite smoothie recipes. It’s an easy way to notice the effects sooner. “My favorite recipes made with CBD are CBD-infused smoothies because they are simple and are a great way to nourish the body,” says Emily. Next, try adding CBD drops to your coffee or afternoon tea.

CBD oil can be added to baked goods as well. Remember that heat can lower its effectiveness, so stick with recipes that bake at 350°F or less. To avoid heating it, try adding CBD to no-bake treats like protein bites or homemade whipped cream. Or stir it into a relaxing pesto sauce or a comforting soup.

“It should be fun and exciting to experiment with different forms of CBD in the kitchen while you discover what option you prefer the most,” Emily says.

Discover the 10 BEST budget-friendly (and safe!) ways you can use CBD in your kitchen with the all-new book, The Essential Guide to CBD. Get your copy now.

Start with These Homemade CBD Recipes

How to Make Cannabutter

How to Make CBD Brownies

How to Make CBD Gummies

Tips for Cooking with CBD Oil

Once you’ve invested in a quality CBD product, get the most out of it by following a few key guidelines.

• Never place CBD oil over direct heat. Heat can change its composition and lower its effectiveness. If you’re using CBD in a yummy pan of sauteed vegetables, rather than cooking the veggies in the oil, sprinkle it over them once they’ve been plated.
• Mix CBD oil with another cooking oil to make it more effective. Why? CBD is fat-soluble; this means that your body is better able to absorb it along with fats such as avocado or coconut oil.
• Use caution when mixing CBD with alcohol. If you’re enjoying a cocktail with your CBD-infused meal, don’t plan on driving. It’s also a good idea to make sure that none of your regular medications interact with it as well.

How Much CBD Oil to Use

Just like when you’re cooking with potent spices, start with a tiny amount. You can always add more but you can’t go back. “If you’ve never worked with CBD before, the recommendation is always to start low and go slow,” explains Emily. “Start with a small 5 to 10-milligram dose per serving and assess how you feel.” If you don’t notice any of the benefits you’re looking for, such as pain relief or anxiety help, slowly increase your dose by 5 to 10 milligrams until you achieve that result. Always talk with your doctor if you have questions about the product or its side effects.

How to Store CBD Oil

Your CBD oil most likely came in an amber or blue bottle. This is because exposure to light can lead to a loss of cannabinoids. In other words, your product won’t be as effective if it’s sitting in the light. Keep your CBD bottle in a dark, cool, dry place such as the pantry.

Heat can change CBD’s composition too, so avoid storing the bottle in any rooms that become especially warm. Exposure to the air can also change its composition; keep your CBD in an airtight bottle. When kept properly, CBD oil can last for 1 to 2 years.

The post Your Guide to Cooking with CBD Oil appeared first on Taste of Home.

Don’t worry if you end up with more brownies than you can eat, either. You can store these bite-size treats in the freezer and take them out as needed. Just thaw for a few hours in the fridge—or enjoy frozen!

Editor’s Note: CBD isn’t legal in every state. Be sure you know local laws before making your own CBD brownies.

Oil vs. Cannabutter for CBD Brownies

In general, using oil creates fudgy brownies while butter makes cakey brownies. Either way works for this CBD brownie recipe because we use cannabutter that can be made with either butter or coconut oil for dairy-free brownies. Cannabutter is more economical than store-bought CBD oil, and it can be stored in the freezer until you’re ready to use it.

If you don’t want to learn how to make cannabutter, feel free to use your favorite CBD oil instead. Simply whisk the oil into the recipe alongside the vanilla extract. Our recipe makes 36 bite-size brownies, so add the appropriate number of drops to reach your desired dosage.

Tools You’ll Need

When it comes to baking, we always recommend using a kitchen scale to weigh the dry ingredients. We’ve also offered measurements in tablespoons and cups below, but using a scale is the best way to ensure the brownies will turn out with the perfect consistency.

It’s best not to microwave the cannabutter, so we recommend using a double boiler to melt the butter or oil with the sugar and cocoa powder in the second step. A heat-proof bowl set over a medium saucepan with simmering water does the trick nicely.

Finally, you’ll also need an 8×8 square baking pan and some parchment paper to make it easier to release the brownies. You can use regular parchment paper or invest in square sheets if you plan to bake brownies on the regular.

CBD Brownies Recipe

This recipe is excerpted from The Essential Guide to CBD. Learn step-by-step how to safely make your own budget-saving CBD products and edibles in this all-new resource. Get your copy now.

Ingredients

• 10 tablespoons (140g) CBD-rich cannabutter made with butter or coconut oil
• 1-1/4 cups (250g) granulated sugar
• 3/4 cups (65g) unsweetened cocoa powder (natural or Dutch-processed)
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs, cold
• 1/2 cup (65g) all-purpose flour
• 2/3 cup (75g) walnut or pecan pieces, toasted (optional)

Yield: 36 bite-size servings

Directions

Step 1: Prepare a baking pan

Preheat the oven to 325°F. To make the brownies easier to remove from the pan, line the bottom and sides of an 8×8 square baking pan with parchment paper or aluminum foil.

Editor’s Tip: The easiest way to make the parchment fit is to cut two sheets of parchment the width of the baking pan. Place one sheet in the baking pan, creasing the corners to help it stay in place. Add a second sheet perpendicular to the first one so all four sides of the pan are covered.

Step 2: Melt the butter

Make the base of these CBD brownies by placing the cannabutter, sugar, cocoa powder and salt in a medium heatproof bowl. If you’re using CBD oil instead of cannabutter, swap in regular butter or vegetable oil for this step. Set the bowl over a saucepan of simmering water and cook, stirring occasionally, until the butter is melted. Continue cooking until the mixture is smooth and hot to the touch.

Remove the bowl from the heat and let cool until the mixture is just warm. Don’t worry if it has a slightly gritty texture; it will smooth out again when you make the brownie batter.

Step 3: Mix the batter

If you’re using CBD oil, add the appropriate number of drops to the warm butter mixture and stir to combine. Add the vanilla and the eggs, one at a time, stirring well after each addition. Finish by adding the flour and beating the batter vigorously for 40 strokes until the mixture is smooth and glossy. Fold in the nuts (if using).

Step 4: Bake

Transfer the batter to the prepared baking pan and smooth out the top to create an even layer. Bake for 25 to 30 minutes, until a toothpick inserted in the center is slightly moist with batter. To ensure the brownies are finished, look for other visual signs: The center should be firm and shouldn’t wiggle when you shake the pan, and there should be some signs of cracking on the top.

Let the brownies cool completely in the baking pan set on a rack.

Step 5: Cut the brownies

When the brownies are completely cooled, remove them from the pan by lifting up on two sides of the parchment. Place the brownies on a large plate or baking sheet and freeze them for 30 minutes, until firm.

Using a sharp knife, cut the brownies into 36 bite-size pieces.

How to Store CBD Brownies

Wrap each brownie in waxed paper or foil and store in an airtight container or a resealable plastic bag.

The cannabinoids in CBD brownies are most stable when stored in a cool, dark place. Store the brownies in the fridge for up to two weeks. For extended use, freeze the brownies for up to six months.

How Long Do CBD Brownies Last?

CBD brownies are good for up to two weeks in the fridge, or as long as six months in the freezer.

Can You Add Mix-Ins to CBD Brownies?

Any additions you might add to regular brownies will taste great in CBD brownies! Add chopped nuts, nut butter, fruit or jam, caramel, butterscotch, chopped-up cookies, pretzels or chocolate chips to give your CBD brownies extra flair. Don’t be afraid to frost them with fudge or peanut butter frosting, either, to create a decadent treat.

Try these other ways to cook with CBD oil.

The post How to Make CBD Brownies from Scratch appeared first on Taste of Home.

Calm CBD Gummies

If you’re searching for a product to help with mild anxiety, look into calm CBD gummies. They’re flavored with natural fruit and vegetable juices instead of artificial sweeteners, and each 10 milligram dose helps ease everyday stress.

Shop Now

The post 11 Best CBD Gummies and Edibles You Can Buy Online appeared first on Taste of Home.

Gummies are a great way for any CBD newbies to get started. Each gummy has a specific dosage, so you don’t have to fiddle around with measuring out a specific number of drops. Plus, gummies taste great, which is why they’ve been a preferred way to consume vitamins for years.

Our CBD oil gummies are super easy to make and they have a fantastic sweet-tart, fruit-forward flavor. They’re fat-free, and we even have an option for making them with stevia or monk fruit extract to create a sugar-free version!

Editor’s Note: CBD isn’t legal in every state. Be sure you know local laws before making your own CBD gummies.

Tools You’ll Need

It’s possible to make gummies without a gummy mold, but the process is significantly easier with one. We like the silicone molds best because they make it simple to pop out the finished gummies. You can use the same semi-sphere round mold you’d use for making hot cocoa bombs, or you can get fun shapes like bears, hearts and stars.

If your mold doesn’t come with one, you’ll want to pick up a liquid pipette or eyedropper. These give you the precision to add an exact amount of gummy mixture into each mold, saving you from the mess that comes with using a spoon.

Finally, you’ll need CBD. You can use a CBD tincture (made by soaking cannabis in alcohol or water) or a CBD oil (made by infusing cannabis in an oil, such as hemp oil) to make these gummies. We like using full-spectrum CBD for its enhanced health benefits, although these brands tend to be more expensive than broad-spectrum or isolate CBD.

CBD Oil Gummies Recipe

This recipe is excerpted from The Essential Guide to CBD. Learn step-by-step how to safely make your own budget-saving CBD products and edibles in this all-new resource. Get your copy now.

Yield: 24 large gummies or 48 medium-sized gummies (depending on the mold used)

Ingredients

• 1 cup water
• 1/4 cup dried hibiscus flowers or 6 hibiscus tea bags
• 3 tablespoons dried fruit powder, like raspberry or strawberry
• 1-1/2 tablespoons refined white sugar
• 1 tablespoon fresh lemon or lime juice
• 4 tablespoons unflavored gelatin
• 24 dose servings of CBD-rich tincture or oil**

**To figure out the dosage, multiple the individual dose by 24. For example, if you normally take 1 dropper (1ml, or approximately 20 drops), you’ll want to add 24 ml to the gummies. Alternately, if you’re aiming for a specific number of milligrams of CBD per gummy, you’ll need to do some math. Multiply the target gummy dosage by 24, so you’ll achieve 10mg gummies by adding 240mg of CBD to the recipe.

Directions

Step 1: Make hibiscus tea

Bring the water to a boil and pour it over the hibiscus flours (or hibiscus tea bags) in a heatproof cup or bowl. Let the mixture steep for 5 minutes before straining out the flowers. Measure out 3/4 cup tea and discard any remaining liquid.

Step 2: Simmer the gummy base

Place the 3/4 cup hibiscus tea in a small saucepan along with the dried fruit powder, sugar and lemon juice. Stir the mixture with a whisk until it’s well combined. Bring the mixture to a simmer over medium-low heat, cooking until it’s hot but not boiling.

Slowly sprinkle the gelatin mixture into the pot, whisking continuously to ensure the gelatin dissolves. Continue to cook the mixture over medium-low heat until the gelatin is completely melted and the mixture is smooth and glassy.

Editor’s Tip: Instead of using sugar, feel free to swap in two tablespoons honey or agave. For a sugar-free option, use 1/2 to 1 teaspoon stevia or monk fruit extract (to taste).

Step 3: Add the CBD tincture

Remove the mixture from the heat and add the CBD-infused tincture. Stir well, until the tincture is well-dispersed.

Editor’s Tip: The gummy mixture can become foamy if it was whisked vigorously during the mixing process. The foam doesn’t affect the final flavor, but some don’t like the texture, and it will prevent the gummies from being perfectly clear. To remove the foam, let the gummy mixture cool and solidify before reheating it over gentle heat with little to no mixing. The foam layer will rise to the top, where it can be scooped off with a spoon.

Step 4: Pour the mixture into a gummy mold

Place the gummy mold on a rimmed baking sheet. Using a small pipette or a spoon, carefully fill the gummy mold with the mixture. The liquid will begin to solidify after it’s removed from the heat, so work as quickly as you can! Remove any large bubbles by poking them with a toothpick or gently tapping the mold against the countertop.

Chill the gummies in the refrigerator until they’re firm, about 2 hours.

Step 5: Release the gummies

When the gummies are firm, release them from the mold by inverting the mold or popping them out from the bottom. To make the gummies chewier, let them air-dry on a wire rack in a dry room for about 24 hours.

Step 6: Sugar the gummies (optional)

To give the gummies a sugar coating, pour a small amount of sugar in a bowl. Add the gummies a few at a time and toss them in the sugar until they’re well coated. Let them air-dry on a wire rack for an hour before storing.

How to Store CBD Gummies

It’s best to store CBD gummies in an airtight container in the refrigerator. They become dense and chewy when exposed to air, and they can become overly dried over time. For best texture, we don’t recommend leaving them out for more than 24 hours. If the gummies start to stick together in the container, toss them in a little cornstarch.

How Long Do CBD Gummies Last?

Our CBD gummies don’t contain any preservatives, so it’s best to consume them within two weeks. You can also freeze them in a freezer bag, where they’ll last a year. Frozen gummies are definitely chewier than the fresh ones, but they still taste great!

Can You Make Other Flavors of CBD Gummies?

We make our CBD gummies with hibiscus tea and dried fruit powder. The hibiscus is rich in healthful polyphenols, and it lends a nice, tart flavor to the gummies. That said, you can absolutely change up the flavor profile of this gummy recipe. Instead of the hibiscus, try any unsweetened fruit juice, like apple juice or grape juice, You can also play around with the fruit powder and make your own by grinding freeze-dried fruit in a spice grinder.

Want to find other ways to cook with CBD oil? We have recipes for cannabutter and CBD brownies, too. And if you’d rather buy your edibles, check out our most recommended CBD gummies and other infused treats.

The post How to Make CBD Gummies at Home appeared first on Taste of Home.

Potential Benefits of Apple Cider Vinegar

While apple cider vinegar has been a folk remedy for a long time, scientists are still researching its benefits. They may help with:

• High blood sugar
• Weight loss
• Digestion
• Immunity
• High blood pressure
• Sore throat or congestion
• Stopping infection
• Increasing energy
• Used externally, there are several beauty benefits to using apple cider vinegar.

Common Apple Cider Vinegar Questions:

Can I Drink Apple Cider Vinegar Every Day?

Many proponents of ACV advise taking 1-2 tablespoons daily, whether in a drink or with food. As with any remedy, you should check with your doctor first, especially if you’re pregnant.

Is It Better To Drink Apple Cider Vinegar in the Morning or at Night?

Sip your apple cider vinegar drink first thing in the morning or right before a meal. Taken before a meal, the vinegar drink can help you feel full faster, which can aid in weight loss. Take a look at these unexpected ways to use apple cider vinegar around the house.

Should I Take a Shot of Apple Cider Vinegar?

No! Taking a shot of vinegar alone is an acidic blast that can harm the enamel of your teeth and even damage your esophagus and lungs. The key is to dilute the vinegar in water. Here are some other common mistakes to avoid when taking apple cider vinegar.

Can You Drink Apple Cider Vinegar on an Empty Stomach?

Yes, you can drink diluted apple cider vinegar on an empty stomach. In fact, it’s the recommended way to take ACV. Just wait about 20 minutes or so after drinking apple cider vinegar to eat.

How to Make an Apple Cider Vinegar Drink

The ratio:

• 1 tablespoon apple cider vinegar (We like Bragg Organic Apple Cider Vinegar)
• 8 ounces water

Even diluted, the vinegar drink may not taste fabulous, so you can add a squeeze of honey and/or a dash of cinnamon or ginger.

Sip the drink slowly. If you’re drinking ACV daily, you may want to drink through a straw to prevent wearing the enamel of your teeth. Next, check out some of our favorite homemade beauty recipes.

It’s easy to make healthy eating part of your everyday routine with these five-ingredient healthy recipes.

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White Wine Garlic Chicken This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York Shop Now

Sage-Rubbed SalmonIf you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York

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Grilled Buttermilk ChickenI created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin

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Shredded Kale and Brussels Sprouts SaladThis salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. —Alexandra Weisser, New York, New York

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Spicy Plum SalmonI created this sweet and spicy salmon after being challenged to use healthier ingredients. The fresh plum sauce really complements the smoky grilled fish. —Cheryl Hochstettler, Richmond, Texas

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Jicama Citrus SaladNever tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. —Crystal Jo Bruns, Iliff, Colorado

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Garden-Fresh Rainbow ChardChard, a member of the beet family, is prized for its green leaves and colorful stalks. Stir up these good-for-you greens with garlic and red onion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Lemony Zucchini RibbonsFresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. —Ellie Martin Cliffe, Milwaukee, Wisconsin

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Breakfast Sweet PotatoesBaked sweet potatoes aren't just for dinner anymore. Top them with breakfast favorites to power up your morning. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Asparagus Nicoise SaladI’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota

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Crab Phyllo CupsI always like a dot of chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona

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Saucy Raspberry ChickenI first had this as a teenage babysitter, when the children’s mom prepared it for us to eat while she was out. The kids loved it, and so did I! Now I make it for my own kids.

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Pina Colada Carrot SaladThis sweet carrot salad, with pina colada yogurt, macadamia nuts and green grapes, has a tropical theme. Just mix and chill out. —Emily Tyra, Milwaukee, Wisconsin

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Curry ScrambleI have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri

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Cod with Bacon & Balsamic TomatoesLet's face it, everything really is better with bacon. I fry it, add cod fillets to the pan and finish it all with a big, tomato-y pop. —Maureen McClanahan, St. Louis, Missouri

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Warm Tasty Greens with GarlicMy farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado

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Tomato & Avocado SandwichesI'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey

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Red Potato Salad DijonMy mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey

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Garbanzo-Stuffed Mini PeppersMini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California

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Chicken Pesto Roll-UpsOne night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty dish was the result. Add Italian bread and a fruit salad for a complete meal! —Melissa Nordmann, Mobile, AL

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Lemon Salmon with BasilAt our house we opt for healthy foods, and this lemony salmon with basil is a knockout in the good-for-you category. We have it with asparagus or zucchini. —Shanna Belz, Prineville, Oregon

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Nectarine and Beet SaladBeets, nectarines and feta cheese make for scrumptious additions to mixed greens. While the combination of ingredients may seem unlikely, I guarantee it will become a favorite salad on your home menu. —Nicole Werner, Ann Arbor, Michigan

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Marinated OrangesThis flavorful fruit was actually the topping in a cake recipe. But I didn't want all the calories or fat from the cake—and the oranges are a good dessert all by themselves! The dash of vanilla extract brings out the fruit's sweetness. —Carol Poindexter, Norridge, Illinois

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Roasted BeetsThis roasted beets recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients. —Wendy Stenman, Germantown, Wisconsin

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Balsamic Cucumber SaladCucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It's an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. —Blair Lonergan, Rochelle, Virginia

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Rosemary Pork LoinI started growing rosemary in my garden after I discovered this pork recipe. My husband and I think it’s restaurant quality, and we look forward to making it after work. —Judy Learned, Boyertown, Pennsylvania

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Spicy Grilled EggplantThis side dish goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas

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Mocha Pumpkin SeedsRoasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius at any time of year. —Rebekah Beyer, Sabetha, Kansas

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Crispy Dill TilapiaEvery week I try to serve a new healthy fish. With its fresh dill and delicious panko bread crumb herb crust, this dish with mild tilapia is a winner. —Tamara Huron, New Market, Alabama

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Honey-Garlic Brussels SproutsAt a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. —Robin Haas, Jamaica Plain, Massachusetts

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Peanut Butter, Honey & Pear Open-Faced SandwichesI work a 12-hour night shift at a hospital, and when I come home in the morning, I don't want to cook a big breakfast. I love these sandwiches because they're versatile; sometimes I use apples instead of pears and different cheeses, such as Brie or grated Parmesan. —L.J.Washington, Carpinteria, California

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Cucumber Melon SaladThis colorful salad is tangy and delicious. The unexpected combination is such a pleasant surprise. You can use whatever type of melon you have on hand. —Edie Farm, Farmington, New Mexico

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Homemade YogurtYou'll be surprised by how easy it is to make homemade yogurt. Top with granola and your favorite berries. —Taste of Home Test Kitchen

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Zesty Sugar Snap PeasLemon pepper and garlic make these crisp-tender sugar snap peas flavorful and a nice accompaniment to a variety of entrees. You'll come to rely on this six-ingredient recipe. —Taste of Home Test Kitchen

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Flank Steak with Cilantro Salsa VerdeEven though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia

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Thyme-Sea Salt CrackersThese homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar. —Jessica Wirth, Charlotte, North Carolina

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Strawberry Tomato SalsaHere’s a sweet and tangy salsa that's miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over chicken or pork. —Amy Hinkle, Topeka, Kansas

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Caesar Salmon with Roasted Tomatoes & ArtichokesThis is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! —Mary Hawkes, Prescott, Arizona

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Brussels Sprouts with Garlic & Goat CheeseI wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California

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Grilled Lemon-Dill ShrimpThis grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. —Jane Whittaker, Pensacola, Florida

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Sauteed Radishes with Green BeansI’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri

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Goat Cheese & Ham OmeletAs a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan

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Mint Watermelon SaladI invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. The kids loved it too! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania

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Banana Oatmeal PancakesThese pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey

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Grilled Basil Chicken and TomatoesRelax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania

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Fast Fruit SalsaWe like this refreshing and colorful salsa served with tortilla chips or spooned over grilled chicken. For another fruity option, try stirring in some diced cantaloupe or peaches when they're in season. —Eileen Miller, Woodridge, Illinois

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Cod and Asparagus BakeThe lemon pulls this flavorful and healthy dish together. You can use grated Parmesan cheese instead of Romano if you'd like. —Thomas Faglon, Somerset, New Jersey

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Yogurt & Honey Fruit CupsA tasty combo of fresh fruit and creamy orange-kissed yogurt, this is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen

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Rosemary WalnutsMy Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. —Renee Ciancio, New Bern, North Carolina

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Feta Scrambled Egg WrapsMy daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.—Mary Jo Kempf, West Seneca, New York

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Tarragon AsparagusI grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Sue Gronholz, Beaver Dam, Wisconsin

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Mediterranean ChickenAs special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York

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Homemade Peanut ButterWe eat a lot of peanut butter, so I decided to make my own. My homemade version is easier on my wallet, and I know what ingredients are in it. It's also a lot tastier! —Marge Austin, North Pole, Alaska

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Herbed Pork ChopsHerbs are a fast and flavorful way to dress up pork. Plus, they make the chops look so pretty on a platter. I prepare these year-round as a way to capture the taste of summer. —Dianne Esposite, New Middletown, Ohio

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Garlic Pumpkin SeedsWondering what to do with all those pumpkin seeds guests will be scooping out at your pumpkin-carving party? This yummy, microwave-easy recipe is the answer! Save some for yourself before they're gone! —Iola Egle, Bella Vista, Arkansas

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Roasted Green Bean SaladThis easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California

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Mini Zucchini PizzasLooking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen

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Caprese Salad KabobsTrade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

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Parmesan Baked CodYou need just five ingredients for this goof-proof way to keep oven-baked fish moist. My mom is one of the best cooks in the world, and she shared this recipe with me years ago. I've been loving it ever since. —Mary Jo Hoppe, Pewaukee, Wisconsin

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No-Fuss Avocado Onion SaladMy mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California

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Grilled Brown Sugar-Mustard ChickenI came up with this recipe in college and it's been a household staple ever since. It's a snap to throw together with ingredients I have on hand. —Kendra Doss, Colorado Springs, Colorado

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Pea Soup with QuinoaThis soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it’s so simple to make. —Jane Hacker Milwaukee, Wisconsin

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Sausage Spinach SaladWant a fast way to turn a salad into a hearty meal? Add sausage. The mustard dressing also goes with smoked salmon or chicken. —Deborah Williams, Peoria, Arizona

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Whole Wheat PancakesTo fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania

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Minty Watermelon-Cucumber SaladCapturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario

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Turkey & Apricot WrapsFor these everyday wraps, I combined the traditional southern appetizer of jam and cream cheese on crackers with the turkey, apple and Brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into all sorts of recipes because it has such a mild flavor. —Kim Beavers, North August, South Carolina

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Spicy Pumpkin & Corn SoupA seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel. — Heather Rorex, Winnemucca, Nevada

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Pork Chops with Honey-Garlic SauceThe sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. —Michelle Smith, Eldersburg, Maryland

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Kale SaladI love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. —Gina Myers, Spokane, Washington

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Lemon Basil SalmonMy husband came up with this easy, foil-packet recipe for flaky, fork-tender salmon. This recipe is a winner. —Marianne Bauman Modesto, CA

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Dill-Marinated BroccoliA co-worker tipped me off to this splashy marinade for broccoli. The longer you wait, the better it gets. Add some fresh cauliflower if you have it. —Tiffony Bush, Huntingdon, Pennsylvania

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Sauteed Pork Chops with Garlic SpinachMy family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach—it cooks fast! —Joe Valerio, Whitinsville, Massachusetts

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Cucumber and Red Onion SaladThis cucumber and onion salad is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I always come home with an empty bowl! —Brynn Steckman, Westerville, Ohio

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Pork Chops with Dijon SauceHere's a main course that tastes rich yet isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. —Bonnie Brown-Watson, Houston, Texas

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Sweet Potato & Bean QuesadillasSweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota

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Chicken & Vegetable Curry CouscousFor my busy family, a semi-homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve this dish with toasted pita bread for smiles all around. —Elizabeth Hokanson, Arborg, Manitoba

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Grilled Basil ChickenThis cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire

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Parmesan Roasted BroccoliSure, it’s simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida

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Thyme-Roasted CarrotsCutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri

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Asian Salmon TacosThis Asian-Mexican fusion dish is ready in minutes! If the salmon begins to stick, add 2 to 3 tablespoons of water to the pan. —Marisa Raponi, Vaughan, Ontario

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Baked Parmesan Breaded SquashBaked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas

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Golden Apricot-Glazed Turkey BreastBasted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. —Greg Fontenot, The Woodlands, Texas

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Dijon-Honey Pork ChopsLemon-pepper is our seasoning of choice for these chops. With the honey-orange Dijon sauce, there’s no need to pass the salt. —Shirley Goehring, Lodi, California

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Easy Homemade Chunky ApplesauceHere's a comforting, home-style treat that never loses its appeal. Dish up big bowlfuls and wait for the smiles! —Marilee Cardinal, Burlington, New Jersey

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Balsamic-Seasoned SteakThis simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and you can’t go wrong with melty Swiss on top.

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Orange AppealOranges add color and great taste to winter meals! This dish looks very bright and appealing served in a glass bowl, and it's a light and easy dessert to finish off a hearty holiday meal. As far as I'm concerned, the citrusy aroma of oranges is a must at Christmas time! —Billie Moss, Walnut Creek, California

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Grilled Tilapia PiccataWe aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio

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Roasted Tomato Soup with Fresh BasilRoasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. —Marie Forte, Raritan, New Jersey

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Lemon Chicken with BasilNo matter when I eat it, this tangy slow-cooked chicken reminds me of summer meals with friends and family. —Deborah Posey, Virginia Beach, Virginia

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Pesto HalibutThe mildness of halibut contrasts perfectly with the robust flavor of pesto in this recipe. It takes only minutes to get the fish ready for the oven, leaving you plenty of time to get started on your side dishes. Nearly anything goes well with this entree. —April Showalter, Milwaukee, Wisconsin

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Mango & Grilled Chicken SaladWe live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. —Sherry Little, Sherwood, Arkansas

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Balsamic Chicken with Roasted TomatoesThis entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It’s quite simple, but the sweet, tangy tomato glaze is so good. —Karen Gehrig, Concord, North Carolina

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Lemon-Garlic Pork ChopsMy son James created these zesty chops spiced with paprika and cayenne. He keeps the spice rub in a jar to use with chops or chicken. —Molly Seidel, Edgewood, New Mexico

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Grilled Shrimp with Spicy-Sweet SauceThese finger-lickin' shrimp practically fly off the platter at my get-togethers. Play with the amount of sriracha to get the spice level just the way you like it. —Susan Harrison, Laurel, Maryland

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The post How to Make an Apple Cider Vinegar Drink (and Why You Should) appeared first on Taste of Home.

But what about drinking water before bed? Check out the benefits as well as one big drawback before making room on your nightstand for a midnight thirst quencher.

Pro: Better temperature control

If you’re the type of sleeper who is always tossing and turning because you’re either freezing or overheating, having a glass of water before bed may help. According to the Centers for Disease Control and Prevention, drinking water helps keep your body temperature in a normal range. When you’re dehydrated, you’re more likely to feel too cold or hot. Try sipping warm water or decaf tea to relax in the evenings.

Pro: Glowing skin

Wake up to glowing skin when you end your day with a tall glass of water. When you’re dehydrated, your skin appears dull and sagging. Plump it up by drinking more water throughout the day. Hydrated skin is also less likely to have premature wrinkles, so treat yourself to a DIY face mask and cool glass of water tonight.

Pro: Easier breathing

If you ever wake at night with asthma or allergy symptoms, try keeping a water bottle on your nightstand. When you’re dehydrated, your airway constricts (becomes narrower) and this can make it harder to breathe. Drink a glass of water before bed to keep your respiratory system hydrated and relaxed.

Pro: Healthier immune system

Drinking water throughout the day keeps you healthy by flushing out bacteria from your system. When you’re dehydrated, that bacteria can sit in your bladder, leading to a urinary tract or other types of infection. If you haven’t had enough water today, drink plenty at night to ward off illness.

Here’s exactly how much water you should drink each day. Hint: It’s not eight glasses for everyone.

Pro: Less stress on your heart

Staying hydrated is an easy way to keep your heart healthy. Our heart pumps blood to the entire body, so when you’re hydrated, the blood pumps more easily and takes the stress off of your heart. Along with eating a heart-healthy diet, drinking water during the day supports your heart and every other vital organ.

Is drinking water before bed good for your heart?

Drinking water at any time of day is good for your heart. If you’re thirsty at bedtime, that means that your body needs water, so go ahead and pour yourself a glass before turning in for the night.

Pro: Weight loss

Multiple research studies have found a link between drinking water and losing weight. This may be due to the fact that staying hydrated boosts metabolism. When you’re dehydrated, your body doesn’t have the energy to burn extra calories, so be sure to sip water throughout the day to keep your metabolism humming along.

Does drinking water before bed make you gain weight?

While drinking water throughout the day is linked with weight loss, drinking water before bed may indirectly lead to weight gain. That’s because of the one major drawback to bedtime water drinking…disrupted sleep.

Con: Disrupted sleep

Despite all of the benefits of drinking water before bed, each one could be canceled out by the one drawback. When you drink water right before falling asleep, you’re more likely to wake up at night to use the bathroom. While one or two wake-ups may not seem like a big deal at the time, chronically disrupted sleep can wreak havoc on our health.

According to the National Sleep Foundation, individuals who don’t get enough sleep are more likely to experience chronic heart disease, diabetes, obesity and depression. Sleep is crucial for restoring our health each night and repairing muscles and organs.

What is the best time to drink water?

It’s still healthy to drink water at any time of day, including bedtime, as long as it does not disturb your sleep. If you notice that you’re waking up for bathroom trips each night, stop drinking water one to two hours before bed to see if that helps. Each of our bodies is different, so the right time to stop drinking water for the day will vary for everyone.

Next up, Learn about the best and worst drinks for hydration.

The post The Pros and Cons of Drinking Water Before Bed appeared first on Taste of Home.

Sure, we all know Birthday Cake Pancakes may not be a nutrition-packed superstar at the breakfast table. But some unhealthy foods aren’t so easy to identify! We’re uncovering the sneaky go-to breakfast foods that are actually breakfast flops.

The post 9 Unhealthy Breakfast Foods That May Have Fooled You appeared first on Taste of Home.

We all know we’re supposed to drink lots of water. But that can be hard to do when water tastes so…watery. Luckily, it’s possible to get hydration from a variety of drinks, but we have to be careful that we’re not having too much of the ones that dehydrate.

That’s right: Some liquids actually encourage more water to leave your body. Plus a lot of tasty drinks include too much of things you’re looking to limit or cut out altogether, like sugar, carbs and a bunch of calories. Our list will help you determine which beverages are best for hydrating—and which to avoid.

Do you really need 8 glasses of water a day? Find out what happens when one writer upped her intake.

The Best Hydration Drinks

Curious to see which beverages are the best for keeping enough fluid in you? The first three are hands-down your best hydrating choices; the rest are nice supplements.

Water

Surprised? Plain water is the best way to hydrate, no second guessing necessary. And this stylish water bottle makes it easy to drink enough.

Milk

Because it’s so much thicker than water, you might think that milk could dehydrate, but that’s not the case. In addition to calcium and vitamin D, milk contains protein to keep you fueled on even the hottest of days, another thing water can’t do. Milk: It’s not just for kids. Should you be buying organic milk? We found out.

Fruit-infused water

If it’s hard for you to drink plain water all day, infusing your water with fruit is a healthy way to add flavor without adding sugar. Our favorite combinations? Try adding lime and basil, cucumber with mint or any of these other infused water ideas. Bonus: You can flavor your own water with this handy infuser water bottle.

Fruit juice

Fruit juice contains about 85 percent water, which makes it super hydrating (just make sure you’re picking 100 percent fruit juice). The vitamins within natural fruits are also healthy. Be mindful of the sugar content, though, as juices can be packed with added sugars, which can inhibit hydration. If you’re drinking a lot of fruit juice, water it down. And for a special treat, why not freeze juice pops? Here’s a cantaloupe ice pop recipe with minimal sugar.

Watermelon

OK, so this isn’t a drink…but every time you eat watermelon, you’re retaining 92 percent of the liquid you’re eating. That’s better than fruit juice! You can try these other hydrating foods, too.

Sports drinks

Advertisements rave about the hydrating power of sports drinks, like Gatorade, which made us suspicious…but they’re actually onto something. The electrolytes, a science-y word for salts, in sports drinks can make hydration more effective. (Not to be too gross, but you know how sweat’s kinda salty? You want to add that back into your body.) Sports drinks also taste more flavorful than water, so they’re easier to drink quickly for those who force themselves to hydrate or who need quick hydration, like athletes. Again, watch the sugar and carb content, especially if you’re not working out. Unless you’re running a marathon, one rehydration drink is probably enough.

Tea

Caffeine-free teas are great, especially if it’s just an infusion of leaves in hot water. It doesn’t matter whether it’s herbal, black, green or chamomile; hot or cold—tea is just about as hydrating as water. Tea is also packed with antioxidants. While the best option might be to avoid caffeine in general (it’s a diuretic, meaning it dehydrates!), drinking even regular tea in moderation will help you reach your daily goal.

Coconut water

Coconut water boasts 95 percent water content, which is better than fruit juice. It’s also typically healthier than juices and sports drinks when it comes to sugar content and added ingredients, but be sure to check the label! (Our best coconut recipes might not hydrate, but they’re good.)

Milk alternatives

The studies that found milk to be hydrating didn’t test other “milks,” like soy, coconut or almond, but the Cleveland Clinic recommended the unsweetened ones for kids as a way to keep hydrated in summer. So they’re a safe bet for adults, too. Here’s our ranking of dairy-free milks.

The Worst Hydration Drinks

Sneaky fact: Some liquids can actually work against your hydration goals. Make sure you’re not reaching for any of these beverages next time you’re thirsty—they only dehydrate your body!

Soda

Soft drinks often contain caffeine, which is a culprit for dehydration; tons of sugar and sodium; and it’s bad for your bones and teeth, too. Although just about anything in moderation is fine, grabbing a Diet Coke when you’re thirsty might not do much to help. (Here’s the truth about diet soda.) Swap out soda for sparkling water if you love that carbonation while still giving your body the fluids it needs!

Beer

Consuming any kind of liquor removes water from your tissues, meaning you have to drink even more water to offset the effects. As a general rule of thumb, the higher the alcohol content, the more dehydrating your drink is. If you want to avoid dehydration, have a low-alcohol light beer.

Wine and hard liquor

Any alcoholic drink over 10 percent alcohol strength is a dehydrator, which means more of the liquid will leave your system than be absorbed. Most wines have around 12 percent, so they’re better than hard liquors (37 percent) but worse than beer (4-5 percent). Once again, we advise moderation. (How about a mocktail recipe instead?)

Cocktails with hard liquors, like vodka and rum, can be deceiving, especially if the recipes also include soda or fruit juice. Keep yourself hydrated by always drinking one glass of water for every alcoholic beverage you have—and consider switching to something less potent (like beer or wine)!

Hot cocoa

The bad news? One cup of hot chocolate contains more sugar and calories than a can of soda, dehydrating your system. The good news? You’re probably not drinking this in the summer, when it’s most important to consciously hydrate. In the winter, people tend to eat more soups and stews, which offer hydration, so having the occasional hot cocoa isn’t going to hurt.

Coffee

In moderation, coffee isn’t too bad, but once you go past that second cup, your body really starts to suffer. Drinking more than 200-300 milligrams of caffeine—the amount in two to three cups of coffee—has been shown to lead to dehydration. To keep yourself safe, switch to decaf or limit yourself to a cup or two. Bonus: Less coffee can make you less anxious.

Lemonade

Although the sweet-and-sour flavor can be tempting in the heat, lemonade is packed with sugars that don’t offer much toward your body’s needs. Swap this out for water infused with lemon slices and you’ll feel much healthier!

Sweet tea

This Southern staple screams summer, but when it comes to hydration, it’s not so sweet. The amount of added sugar in this drink cancels out any benefits that come with tea’s antioxidants, so it’s more like a dessert than a drink. That doesn’t mean you can’t drink it…it just means you have to drink plenty of water with it, too!

Energy drinks

Packed with caffeine, fake sugars and complicated chemicals, energy drinks are not hydrating. If you’re looking to energize while still getting in more liquids, we suggest tea.

Flavored milk

White milk on its own is totally fine, but you start to add unnecessary sugars when you throw flavors in there. Avoid chocolate, strawberry and vanilla milks and stick to good ol’ plain until you’re fully hydrated.

Smoothies

Fruit is healthy to eat on its own, but sometimes you can have too much of a good thing! Smoothies pack more fruit (read: more sugar) into your drinks than you’d think. Add that to the thick consistency and you may have a recipe for dehydration. That’s not to discount the other health benefits of smoothies, though. They’re great to refuel after exercise or kick-starting your day with a dose of vitamins. If you want to up the hydration factor, an easy solution is to double the amount of ice in your recipe. This will water down the drink without changing the taste too much. Try this trick on our amazing smoothie recipes.

Here's What to Eat After a Workout

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Tarragon Tuna SaladIt's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. —Billie Moss, Walnut Creek, California

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Ginger-Kale SmoothiesSince I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.—Linda Green, Kilauea, Kauai, Hawaii

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Here's why ginger is such a smart thing to eat after the gym.

Fruit-Filled French Toast WrapsHere’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota

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Peanut Butter OatmealMy son and I eat this peanut butter oatmeal recipe every day for breakfast. It's a hearty, healthy way to jump start our morning. — Elisabeth Reitenbach, Terryville, Connecticut

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Find more recipes for a healthy breakfast on the go.

Stir-Fry Rice BowlMy meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut

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Cashew-Curry Chicken SaladMy husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. —Janine Cooper-Moren, Portland, Oregon

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Peach SmoothieWhip up this creamy peach smoothie as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don't have to wait until peaches are in season to enjoy this delicious smoothie. —Martha Polasek, Markham, Texas

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You can create high-protein smoothies with whole foods—here's how.

Black Bean Chip & Dip BurgersI finally invented a healthy quinoa burger that wasn't dry and crumbly or really boring. These fit the bill—even my grandkids prefer them over hamburgers. They taste like chips and dip in a burger! —KT Rehrig, Allentown, Pennsylvania

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Colorful Quinoa SaladMy youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario

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Sweet Potato and Egg SkilletI try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. I created this recipe with the purpose of feeding my family a healthy, hearty breakfast—and it worked! —Jeanne Larson, Mission Viejo, California

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Summer Salad by the LakeI came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California

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Coconut-Ginger Chickpeas & TomatoesThis is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California

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Banana Oatmeal PancakesThese pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey

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Did you know banana packs all sorts of health benefits?

Avocado & Garbanzo Bean Quinoa SaladThis delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington

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Chewy Honey Granola BarsThere's sweetness from the honey, chewiness from the raisins, hints of chocolate and cinnamon, and a bit of crunch. To save a few for later, wrap individual bars and place in a resealable freezer container. When you want a satisfying treat on short notice, just grab one and let it thaw for a few minutes. —Tasha Lehman, Williston, Vermont

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Spinach-Mushroom Scrambled EggsMy husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

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Curried Quinoa and ChickpeasQuinoa contains more protein than other grains, and that protein is of unusually high quality for a plant food. That makes this a great filling main dish and the blend of flavors and colors will bring everyone at the table back for more. —Suzanne Banfield, Basking Ridge, New Jersey

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Classic Avocado ToastThis is such an easy way to add avocados to your diet. Use healthy multigrain bread and top with sliced radishes and cracked pepper or lime zest, or chipotle peppers and cilantro. You'll want to make this avocado toast recipe every morning! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Zucchini Crust PizzaMy mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario

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Strawberry-Carrot SmoothiesMy children resist veggies, but they love this carrot smoothie. It packs in lots of good-for-you fruits and veggies—but to my kids, it's just a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah

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Shrimp & Broccoli Brown Rice PaellaYears ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California

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Quick Nicoise SaladLike the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri

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Powerhouse Protein ParfaitsParfaits have marvelous taste and texture, but many are loaded with sugar and leave you peckish for more. Here’s my protein-inspired option with yogurt, fruit and nuts. —Jen Hubin, Minnetonka, Minnestoa

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Asian QuinoaI love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. —Sonya Labbe, Santa Monica, California

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Black Bean Chicken with RiceThis spicy family favorite calls for just a few basic ingredients, including chicken, black beans and rice, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon

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Nacho PopcornMy husband and I like to munch on this while watching TV. The nacho flavoring is a zesty alternative to butter and salt. —Linda Boehme, Fairmont, Minnesota

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Turkey & Apricot WrapsFor these everyday wraps, I combined the traditional southern appetizer of jam and cream cheese on crackers with the turkey, apple and Brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into all sorts of recipes because it has such a mild flavor. —Kim Beavers, North August, South Carolina

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Green Eggs and Ham SandwichesThis is my kid-friendly version of green eggs and ham. For my adult version, I use prosiuitto instead of ham and fontina cheese for the provolone. It's a fun sandwich for breakfast, lunch or dinner. —Beth Dauenhauer, Pueblo, Colorado

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Chicken Tacos with Avocado SalsaA few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California

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Farmer's Market Corn SaladI love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida

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Asparagus Omelet Tortilla WrapSince this omelet is packed with whole grains, veggies and protein, all I have to do is add a side of fresh fruit for a healthy breakfast before work. Instead of asparagus, sometimes I make this with fresh spinach. —Bonita Suter, Lawrence, Michigan

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Pan-Roasted Pork Chops & PotatoesAn easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! —Char Ouellette, Colton, Oregon

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Fresh Veggie PocketsOne summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh-filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go. -Linda Reeves, Cloverdale, Indiana

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Ham & Egg WrapsThis is a great kid-friendly recipe that takes only 20 minutes to prepare and cook.—Sharon Haswell, Cheshire, Massachusetts

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The post The Best and Worst Drinks to Keep You Hydrated appeared first on Taste of Home.

These are the foods you should never eat past the expiration date.

Sell By vs. Use By vs. Expiration Dates

Let’s clear some things up. There’s a huge difference between date labels that say “sell by,” “use by,” “best if used by” and “expires on.”

“The phrase, ‘best if used by’ is used to indicate quality only—even after this date, food is safe to eat,” says Lindsey Pasieka, an investigator for ConsumerSafety.org. “Another phrase, ‘expires on,’ is used to indicate the day that deterioration begins, after which a product may become unsafe to consume.”

She goes on to explain, “‘Sell by’ dates tell a milk seller, like a grocery store, when the product should leave the shelves—either in a customer’s arms or in the trash. For many, ‘use by’ and ‘sell by’ are essentially marketing terms. These allow milk producers to tell consumers when the peak freshness of the product is. They do not indicate the exact date the milk will go bad.” Just like milk, you can eat these foods past their use by date, too. 

These labels vary from state to state, so it’s not unusual for things to get a little confusing and for milk to be thrown out while it’s still safe for consumption.

However, it’s important to note that expiration dates vary based on what kind of milk you’re purchasing, how it’s stored and how it’s packaged. For example, “With raw or unpasteurized milk, these spoilage rates increase, as with milk made without preservatives,” says Pasieka. “Contamination can also jump-start bacteria growth, leading to sour milk.”

By the way, these items have expiration dates, too.

How Long Can Milk Last After the Expiration Date?

How long milk lasts past its expiration date can depend on a number of factors—whether it’s opened, what kind it is and if it’s refrigerated.

How Long Does Unopened Milk Last?

According to Eat By Date, whole milk lasts 5-7 days, reduced-fat and skim milk last 7 days and non-fat and lactose-free milk last 7-10 days past its printed date. This is if they’re unopened and refrigerated.

How Long Does It Last After Opening?

Once opened, all milk lasts 4-7 days past its printed date, if refrigerated.

How Long Can Milk Sit Out?

And of course, where and how you store your milk is pivotal to its freshness. According to the FDA, if milk is left unrefrigerated for more than two hours, it’s considered unsafe to consume. 

How to Tell If Milk Has Gone Bad

If you think that your milk might have prematurely expired, use your senses’ best judgment. “Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. If food has developed such spoilage characteristics, it should not be eaten,” says the United States Department of Agriculture.

On the flip side, you’ll never have to worry about these foods ever expiring.

How to Store Milk the Right Way

Believe it or not, there’s a specific location in your fridge where you should be keeping your milk—and it’s not on the door’s shelves.

According to Jen Giambroni, Director of Communications at Real California Milk, milk should be stored at 38° to 40°F in the same container it came in, and far away from the door. When milk is stored on the refrigerator door’s shelves, it’s being exposed to warm air each time it’s opened, which encourages bacterial growth.

“Also, be sure to tightly close the lid to your milk cartons,” Pasieka adds. “This helps reduce accidental contamination and odors from other refrigerated products.”

Can You Freeze Milk?

If you have a batch you haven’t used up in time or just have too much for some reason, you can freeze milk! For best results, freeze it in an ice cube tray to make milk cubes. You can also freeze it in an airtight container.

Milk can last for several months in the freezer, but for best results, we recommend using it in the first month. After that, it starts separating and becomes grainy.

The post How Long Does Milk Last? Here’s the Real Answer appeared first on Taste of Home.

What happens to your body if you drink a small amount every day? This is one of those “maybe it helps, maybe it doesn’t” conundrums public health experts wrestle with. Basically, if you don’t drink you probably shouldn’t start for any possible health benefits. But if you have a glass of wine a day or less, there may be some benefits (and risks) to your moderate imbibing. Check out the possibilities below.

You might have better gut health

A 2019 study in the journal Gastroenterology found that people who drank red wine had a greater diversity of good bacteria in their guts compared with people who did not drink red wine. The researchers did not see the same effect with white wine or other types of alcohol, according to the study of more than 900 female twins. Having more diverse bacteria (and a greater proportion of some types rather than others) is thought to help with food digestion, immune function and weight management. An unhealthy balance of gut bacteria has been linked to weight gain and susceptibility to several diseases. In the study, the red wine drinkers were also less likely to be obese and had lower levels of LDL cholesterol than those who didn’t drink it. And it didn’t need to be a daily drink. The researchers found that drinking red wine even once every two weeks was enough to see the effect. On the flip side, here are 4 foods that aren’t good for your gut health.

You might have better heart health

A 2017 review in Circulation suggests that the ethanol and polyphenols in wine can together help protect against chronic cardiovascular diseases, mostly heart disease. And the antioxidant resveratrol might help with the heart-boosting benefits of a nightly glass of wine—especially red varietals. The tannins contained in red wine, procyanidins, are associated with a reduced risk of heart disease and type 2 diabetes, according to a report published in the Canadian Journal of Clinical Nutrition.”The antioxidants in wine increase heart-healthy HDL cholesterol as well as keeping the immune system strong,” says Kristine Arthur, MD, an internist at Orange Coast Memorial Medical Center in Fountain Valley, California. “HDL helps to prevent ‘bad’ plaque build-up in the arteries, which can also help prevent heart attacks and strokes.”

But moderation is key. “Chronic and excessive alcohol intake is associated with weakening of the heart, medically termed as cardiomyopathy and heart failure, says Adrienne Youdim, MD, FACP, an internist and medical weight loss specialist in Beverly Hills, California.

You might have stronger bones

Researchers have found that heavy drinking seems to be linked to osteoporosis (a thinning and weakening of the bones); however, studies have found that bones can be stronger in menopausal women who have about one drink per day on average. A 2017 study in PLoS One supports the conclusion that light drinking is associated with better bone density in postmenopausal women. “They have increased bone turnover, a sign of bone remodeling, which helps to build new bone and prevent bone loss,” says Dr. Arthur. But, she also points out, “Alcohol can affect the absorption of calcium in the stomach, which can over time affect the ability to build strong bones.” The most important thing to know is that regular physical activity plays a critical role in keeping bones strong and healthy. By the way, here are some healthy foods you should eat in moderation.

Your brain might stay sharper longer

It’s true that brain function can decline as you age. But moderate alcohol intake—for example, by drinking one glass of wine at night—may be associated with a slower decline. An analysis involving nearly 1,500 people that was published in 2014 in the journal Clinical Nutrition found that people 65 or older who enjoyed alcoholic beverages in light-to-moderate amounts, particularly wine, had a greater total brain volume than nondrinkers. While total brain volume isn’t exactly the same as cognitive function, and the study can’t prove alcohol was the reason for the finding, the brain is known to atrophy with conditions like Alzheimer’s disease and dementia, so a greater total brain volume is a good sign. Boost your brain with these healthy habits.

You might have poorer sleep quality

Many people might feel like a nightly glass of wine helps them fall asleep more easily. However, drinking alcohol before bed is associated with more slow-wave sleep patterns, known as delta activity—a deep sleep that allows for memory formation and learning—according to the National Sleep Foundation. During this time, alpha activity, which is another type of brain pattern, is also turned on. Alpha and delta activity in the brain together may inhibit restorative sleep.

You might affect your mental health

The relationship with alcohol and mood can be complicated, and may vary depending on how much you drink and your own personal factors. You’re probably already familiar with the warm and happy sensation that sipping wine can often bring. This has to do with the neurotransmitters serotonin, dopamine and opioid peptides that can be released when you drink alcohol. But additionally, wine may help keep the blues away for some people but not others. A Swedish study published in 2019 in the journal Acta Psychiatrica Scandinavica found that light and moderate drinkers were at reduced risk of developing depression compared to both heavier drinkers and nondrinkers.

However, skipping out on that daily glass of wine may actually improve your overall mental well-being. A 2019 study in the Canadian Medical Association Journal found women who quit alcohol reported better mental well-being than lifetime abstainers.

You might have a higher risk of breast cancer

While alcohol use, in general, is actually associated with increased risk for numerous cancers, it’s possible that wine, specifically, has protective benefits. “The resveratrol in red wine does have anti-cancer properties, so this makes it a better option if you’re going to drink alcohol,” says Dr. Arthur. Studies have shown that drinking red wine moderately could reduce the risk of developing ovarian cancer when compared to women who did not drink wine. However, experts at MD Anderson Cancer Center note that having more than a glass a day can raise your risk of breast and other types of cancers. Studies show one to two drinks (or more) of alcohol per day may increase breast cancer risk. A 2006 meta-analysis in Cancer Causes & Control found women who drank alcohol had an 11 percent higher likelihood than nondrinkers to get breast cancer. Your best bet—as always—is to practice moderation.

Originally Published on The Healthy

The post This Is What Can Happen If You Drink a Glass of Wine Every Night appeared first on Taste of Home.

DIY Dry Shampoo

Whether you’re running late in the morning or giving your hair a break from washing, dry shampoo absorbs grease and refreshes hair—no shower necessary. You can buy dry shampoo, but it’s easy to make at home, too:

Mix equal parts baking soda and corn starch (just enough for one use, or store a bigger batch in a jar). Use your fingertips to massage the powder into your scalp and roots. Let sit for at least 10 minutes to allow the starch to absorb oils, and brush out. Did you know that apple cider vinegar makes a good natural shampoo?

The post 12 Surprising Benefits of Baking Soda for Health and Beauty appeared first on Taste of Home.

Unlike some other vitamins, our bodies can’t make vitamin C, so we need to obtain it from our diets. When we don’t get enough vitamin C, we can experience fatigue, slower healing and more infections. According to the Arthritis Foundation, taking vitamin C may help prevent inflammatory arthritis. Unfortunately, when it comes to vitamin C, you can definitely have too much of a good thing.

This is how the vitamin C arthritis-connection could be affecting you.

The Dangers of Too Much Vitamin C

In 2004, Duke researchers found that when patients with osteoarthritis consumed high amounts of vitamin C, they were more at risk for developing bone spurs and joint damage. This was due to a protein in the blood triggered by vitamin C. Because a vitamin C deficiency can put you at a higher risk of developing arthritis, it’s important to find the right balance.

Take a look at the other foods to avoid if you have arthritis.

How Much Is Too Much?

The Office of Dietary Supplements recommends 90 milligrams of vitamin C for men and 75 milligrams for women each day, and the Arthritis Foundation agrees. This amount fulfills your body’s need for the vitamin without overdoing it.

The Best Sources of Vitamin C

It’s best to skip the supplements and opt for real foods instead. Vitamin C supplements like Emergen-C contain significantly more vitamin C than the recommended daily amount, which could put you at risk for arthritis complications.

Start with fresh fruits and vegetables. Of course, citrus fruits are a great source of vitamin C but watch the milligrams. Eating one whole orange will deliver 97 milligrams of vitamin C!

For men, one heaping cup of fresh broccoli will take care of your daily vitamin C requirements. For women, a baked potato has enough daily vitamin C.

Ideas for Salads That Star Fresh Citrus

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Blood Orange Avocado SaladMy refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada

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Dandelion SaladThis is one my favorite salads and it is so healthy for you! Guests will be surprised at how wonderful it tastes. —Frances Sheridan Goulart, Weston, Connecticut

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South-of-the-Border Citrus SaladOrange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. —Mary Fuller, SeaTac, Washington

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Citrus Avocado SaladThis recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. —Sonia Candler, Edmonton, Alberta

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Citrus & Roasted Beets SaladGlistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors—just add chicken and it's a complete meal. —Peter Eldridge, Clermont, Florida

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Favorite Fruit SaladI spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. They always ask for this salad when they're here for dinner. —Doris Dion, Lake Ozark, Missouri

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Layered Fresh Fruit SaladPeople always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas

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When I called his pediatrician’s office to find out how we could help our little guy, the nurse suggested comfort measures like using honey as a cough suppressant and taking warm baths—but we were to steer clear of conventional medicine. See, studies have shown that cold medicine isn’t safe or effective for little kids. That’s why you don’t see cough meds for infants and toddlers at the drugstore.

Great, I thought. Comfort measures. But then a fellow mama suggested that our whole family try elderberry syrup. At the time, the only things I knew about elderberries were that they make a delicious liqueur and that they’re used as an insult in my favorite scene of Monty Python and the Holy Grail. Well, before we took the alternative medicine plunge, I wanted to do some reading.

How to Make Elderberry Syrup

The store-bought variety can be pretty pricey, so I chose to develop my own elderberry syrup recipe. After a few batches, here’s the one we like best. It’s a riff on the one from Real Food RN. The homemade elderberry syrup takes a few hours, start to finish, so I suggest making this a weekend project.

Ingredients for Elderberry Syrup

• 2/3 cup dried elderberries (I buy these—a package lasts ages)
• 3 1/2 cups of water
• 2-in. nub of fresh gingerroot, roughly chopped
• 3 cinnamon sticks
• 1/2 tsp. whole cloves
• Rind of one orange
• 1 cup raw honey

Instructions for Making Elderberry Syrup

Step 1: Cook the elderberry mixture

Add all ingredients except honey to a medium saucepan. Bring it to a boil on high heat. Once it starts to boil, reduce the burner to medium-high. Let the elderberry mixture simmer for 45-60 minutes until the liquid is reduced by half.

Editor’s tips: Cooking honey reduces its medicinal benefits, so don’t do it for this elderberry syrup recipe! And don’t worry if there are a few stems among the dried elderberries. You’ll strain them all out at the end.

Step 2: Let it cool

Remove from heat and let cool for about 30 minutes. Pour the mixture over a mesh strainer, into a glass measuring cup. Let the mixture cool until it is lukewarm. (You can toss out the elderberries and spices—their work here is done.)

Step 3: Finish the elderberry syrup recipe

Add honey and stir until it’s well incorporated. Behold, your own homemade elderberry syrup! Then pour the contents into jars or bottles and store them in the refrigerator for up to 3 months.

Editor’s tip: We pour our honey straight into the measuring cup. It sinks to the bottom, so we can see how much we’ve added.

My Takeaways on Homemade Elderberry Syrup

Now, when cool weather rolls around, my son and I take “Immunity Booster” every morning—a teaspoon for him, a tablespoon for me. If we’re actively battling illness, we have it two or three times a day.

This elderberry syrup recipe tastes like what you’d expect: a sweetly spiced berry syrup. I’m tempted to try it over homemade ice cream or in an Italian soda! My son likes the flavor, too. It isn’t too strong for his toddler tastes.

Elderberry Syrup Benefits

The fruit of the Sambucus nigra plant, elderberries are high in vitamins A and C and anthocyanins (antioxidants that give the berries their bluish-purple hue), among other nutritional goodies. It turns out that our ancestors discovered their medicinal value long ago, and like a lot of other long-loved natural remedies—hello, turmeric—elderberries are bursting into the mainstream. In fact, elderberry syrup has been scientifically shown to reduce the duration of influenza by as many as four days. Thanks to this and other studies, many healthcare professionals are calling for additional research on this natural cold and flu remedy.

While there isn’t yet a ton of scientific research on elderberry syrup, I decided that—for my sleepless family—it was worth a shot. If you’re considering trying an elderberry syrup recipe, too, check in with your healthcare professional first. (Hey, I’m an editor, not a doctor.)

I have to say, my son and I have felt healthier in the two years that we’ve made it. Despite the lack of scientific backing, we’ll keep up our cold-season tradition—even if the only real benefit of making elderberry syrup is the together time I get with my kiddo.

More Elderberry Recipes

• Elderberry Blossom Tea
• Rhubarb Elderberry Crisp

Here's What to Eat When You Have a Cold

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Ultimate Chicken Noodle Soup Nutrition Facts 1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein. You know that chicken soup is good for the soul, but it's also one of those foods that are good to eat when you have a cold. The medicinal benefits from the blend of celery, carrots and onions in a chicken broth can't be beat. If you want to reduce the sodium in this recipe, opt for a low-sodium chicken broth and add less salt into the pot as you cook. Find out how much protein is there in the chicken. Go to Recipe

Garlic Tortellini Soup

Nutrition Facts
1 cup: 189 calories, 6g fat (3g saturated fat), 23mg cholesterol, 1074mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 11g protein.

Warm and comforting, this soup offers a powerhouse of aromatic cold-fighting goodness with garlic as well as vitamin C-rich spinach and tomatoes. Simple to make and even easier to eat when you have a cold, this soup is a soothing weeknight meal with a piece of crusty bread or fluffy dinner rolls.

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Roasted Garlic Butternut Soup

Nutrition Facts
1 cup soup with 1 tablespoon blue cheese: 144 calories, 6g fat (3g saturated fat), 13mg cholesterol, 340mg sodium, 21g carbohydrate (6g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

This hearty puree of garlicky sweet potatoes and butternut squash is a soothing anti-inflammatory blend of vitamins A and C as well as hydrating water and broth. It's easy to whip up this soup by roasting the veggies ahead of time and blending together later.

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Slow & Easy Minestrone

Nutrition Facts
1-1/2 cups: 154 calories, 1g fat (0 saturated fat), 0 cholesterol, 1002mg sodium, 31g carbohydrate (8g sugars, 9g fiber), 7g protein.

Full of hydrating vegetables loaded with plant compounds and vitamins, this sick day soup couldn't be easier. All you need to do is set it and forget it in the slow cooker. Cook it while you nap and wake up to nourishing food to eat when you have a cold.

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Citrus Melon Mingle

Nutrition Facts
3/4 cup: 125 calories, 0 fat (0 saturated fat), 0 cholesterol, 11mg sodium, 31g carbohydrate (25g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fruit.

Bright and fresh, this fruit salad is the perfect food to eat when you have a cold. Packed with immune supporting vitamin C from the oranges, melon and grapefruit, as well as hints of fresh ginger to ease digestion, this salad is a simple healing dish to power your total body wellness.

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Carrot Soup with Orange & Tarragon

Nutrition Facts
1 cup: 117 calories, 3g fat (2g saturated fat), 8mg cholesterol, 823mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 4g protein.

Creamy and nourishing, this soup is super simple and packed with vital antioxidants. Plus, the recipe calls for a hint of tarragon, an herb that contains manganese. This mineral can help decrease damaging stress to your cells.

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Rosemary Roasted Baby Carrots

Nutrition Facts
3/4 cup: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 238mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Tossed with olive oil, rosemary, cumin and black pepper, these carotenoid-rich carrots are loaded with intense flavor. The best part is you don't have to tend to them as they roast in the oven. Simply set a timer and rest.

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Roasted Pumpkin and Brussels Sprouts

Nutrition Facts
3/4 cup: 152 calories, 9g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

Try this savory and colorful immune-supporting combo of pumpkin and Brussels sprouts. The garlic, olive oil and balsamic vinegar amp up the feel-good flavors in this dish, but you can add extra sweetness with dried cranberries. Bonus, dried cranberries are also an excellent source of antioxidants too.

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Cumin-Roasted Carrots

Nutrition Facts
1 serving: 86 calories, 4g fat (3g saturated fat), 0 cholesterol, 277mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

There's nothing like warm spices to make you feel better when you have a cold. Try these cumin, coriander and garlic dressed carrots to excite your senses and soothe your breathing passages. Toast the aromatic spices in a skillet to enhance the overall flavor experience.

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Garlic-Roasted Brussels Sprouts with Mustard Sauce

Nutrition Facts
3/4 cup: 167 calories, 12g fat (5g saturated fat), 27mg cholesterol, 241mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 4g protein.

There are many health benefits of Brussels sprouts, and adding them to your menu during a sick week can help your body get up to speed more quickly. The carmelized flavor that results from roasting along with the Dijon mustard for dipping will put a pep in your step and immune system.

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Warm Tasty Greens with Garlic

Nutrition Facts
2/3 cup: 137 calories, 9g fat (1g saturated fat), 0 cholesterol, 216mg sodium, 14g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

Kale is packed with vitamins A and C, which are two powerful nutrients in decreasing the severity of the common cold. If you'd rather not boil the kale in this recipe, you can saute it with plenty of olive oil. Sauteeing can also help keep some of the crisp structure of this leafy green vegetable.

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Fennel Carrot Soup

Nutrition Facts
1 cup: 117 calories, 2g fat (1g saturated fat), 4mg cholesterol, 989mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

This blend of plant foods from sweet potatoes, apples, carrots and fennel is a powerhouse in a bowl. Plus, it's seasoned with curry powder, an anti-inflammatory spice blend that can soothe you when you're fighting a cold.

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Pumpkin & Cauliflower Garlic Mash

Nutrition Facts
2/3 cup: 87 calories, 4g fat (2g saturated fat), 9mg cholesterol, 482mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

Garlic, pumpkin and cauliflower, oh my! This mash-up is perfect for curing whatever ails you. Tasty as a side dish for grilled chicken or fish, this vibrantly colored puree offers the best defense when you most need it.

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Chicken & Garlic with Fresh Herbs

Nutrition Facts
1 chicken thigh with 2 tablespoons cooking juices: 203 calories, 11g fat (3g saturated fat), 76mg cholesterol, 346mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

This one-pot meal couldn't be easier to make when you're having a sick day. Adding high quality protein to your diet gives your muscles the energy you need to get through the day. Plus, the aromatic garlic, rosemary and thyme enhances the flavor and immune-boosting impact of this cozy dish.

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Watercress & Orange Salad

Nutrition Facts
3/4 cup: 58 calories, 5g fat (1g saturated fat), 0 cholesterol, 37mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Watercress is an excellent superfood green that is fun to use in place of other greens like spinach or kale. With a double punch of vitamin C from the peppery watercress and zesty oranges, this plant-powered dish can boost your immunity, as well as your spirits.

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Lemon Thyme Green Tea

Nutrition Facts
1 cup: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 9g carbohydrate (9g sugars, 0 fiber), 0 protein.

Sick days call for vitamin C, a water soluble vitamin that boosts immune health and can decrease the severity of a cold. This lemon tea is sure to soothe a sore throat and any aches and pains you have. Plus, it steeps in minutes, making it a simple elixir to help you feel better.

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Roasted Carrots & Fennel

Nutrition Facts
1 serving: 139 calories, 7g fat (1g saturated fat), 0 cholesterol, 262mg sodium, 18g carbohydrate (9g sugars, 6g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

Fennel, a licorice-flavored herb is jam-packed with antioxidants and anti-inflammatory compounds that boost cell health. In addition, you get a healthy dose of vitamin C, calcium, iron, magnesium, potassium and manganese, which all come in handy when fighting a cold.

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Herb Roasted Root Vegetables

Nutrition Facts
3/4 cup: 130 calories, 4g fat (1g saturated fat), 0 cholesterol, 263mg sodium, 22g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

You can't go wrong with fresh root vegetables to remedy a cold. This dish is loaded with immune-supportive vitamin C and potassium from the mix of white and sweet potatoes, carrots, parsnips and turnips. The high fiber also keeps the healthy bacteria teeming in your tummy.

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Orange Poppy Seed SaladIt's easy to throw together this salad when you have a cold, plus you know you're doing your body good. Packed with vitamin C from the oranges, fiber and omega-3 fats from walnuts and antioxidants from the pomegranate seeds, your immune system will get the nutritional support it desperately needs. If you make the dressing with raw apple cider vinegar, you'll get an added probiotic boost too!

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Fresh Green Beans & Garlic

Nutrition Facts
1 serving: 91 calories, 6g fat (2g saturated fat), 8mg cholesterol, 245mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

If you notice digestive issues when you have a cold, it could be because of the stress on the cells in your body. To promote healthy cell turnover and to give your body the immune support it requires to heal, try this green bean dish. It's also rich with garlic, which will give you a great antimicrobial boost.

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Hearty Meatless Minestrone

Nutrition Facts
1-1/2 cups: 191 calories, 6g fat (1g saturated fat), 0 cholesterol, 664mg sodium, 29g carbohydrate (9g sugars, 7g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 fat.

There are lots of healthy vegetarian meals out there, and this meatless minestrone is one of our favorites. The plant-based soup offers your body a powerhouse of healing nutrients from the plant compounds in the vegetables and herbs. Plus, you'll have plenty to eat throughout the week, which means less cook time when you're sick!

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Simple Tomato Soup

Nutrition Facts
1 cup (calculated without cheese): 120 calories, 7g fat (4g saturated fat), 19mg cholesterol, 1270mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 3g protein.

Who doesn't love tomato soup when you have a cold? This soup is loaded with lycopene, a powerful antioxidant packed into tomatoes—which is especially high in cooked canned tomatoes. If you need a comfort food classic to pair with this tomato soup, try a gooey grilled cheese sandwich.

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Lemon-Garlic Hummus

Nutrition Facts
1/4 cup: 324 calories, 29g fat (3g saturated fat), 0 cholesterol, 309mg sodium, 14g carbohydrate (2g sugars, 3g fiber), 3g protein.

Smooth and creamy and loaded with intense aroma and flavor, this hummus is a simple way to get in plant-based protein and fiber-filled carbs. On those days when you are craving simple nourishing foods, this lemony vitamin C-rich chickpea spread will save the day. Dip your favorite vegetables in the lemon-garlic hummus or use it as a base in hummus recipes.

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Garlic Mashed Cauliflower

Nutrition Facts
1/2 cup: 74 calories, 4g fat (1g saturated fat), 4mg cholesterol, 428mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Cauliflower, the ultimate cruciferous veggie, is the star in this dish. It's one of those foods that are high in vitamin C, and it's also super simple to whip together on a sick day. To add more gut-friendly bacteria, use a dollop of plain yogurt instead of mayo.

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Warm Spiced Chai

Nutrition Facts
1 cup: 102 calories, 3g fat (2g saturated fat), 8mg cholesterol, 44mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 3g protein.

If you're feeling too under the weather for food, sometimes just a comforting drink will help. This homemade chai tea is loaded with good-for-you aromatic spices, such as cardamom, cinnamon, ginger, star anise and cloves. Many of these spices have anti-inflammatory properties, which may help your body fend off common cold culprits.

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But as much as we love a hot cuppa as soon as we roll out of bed, it turns out that might not be the best time to take advantage of all coffee has to offer. In fact, scientists have found that there’s a better time to get your morning caffeine fix.

The right time for your coffee fix

Turns out the best time to drink coffee might not be first thing in the morning, but an hour after you wake up. This is because in the hour after you wake up, your body’s production of cortisol is at one of its three daily peaks, according to researchers who published a small but intriguing clinical study. We tend to think of cortisol as the “stress hormone” because it’s secreted in higher amounts when feeling strain or tension from circumstances we perceive as demanding and decreases when we eat chocolate. Here are some more health benefits of chocolate.

But another way of thinking of cortisol is as the “alertness hormone,” because the reason our bodies produce more cortisol when we’re under stress is that it increases alertness, which supports our “fight or flight” response when we’re faced with stressful situations.

Wondering about the caffeine content? Find out how much caffeine is in your coffee.

Why you should wait

Consuming caffeine while our bodies are already at peak cortisol-production teaches the body to produce less cortisol, according to chronopharmacologists who study the way drugs (such as caffeine) interact with our body’s natural biological rhythms.

Not only does this undermine the effect of the caffeine, it also works against cortisol’s alertness effect. Perhaps even worse, it may contribute to developing a tolerance for coffee (meaning that it takes more and more just to get to the same place—yikes)!

So to get the biggest jolt from your morning coffee, try to wait an hour after waking to brew that first cup. And when you’re looking to follow up with another caffeine fix, try to do it outside the other peak cortisol production times—typically between noon and 1:00 p.m. and between 5:50 p.m. and 6:30 p.m. This will definitely help you kick any of those afternoon lull feelings and will power you into a productive evening.

The post This Is the Best Time to Drink Coffee, Scientists Say appeared first on Taste of Home.

Made Good Mini Chocolate Chip Cookies

For the classic taste of chocolate chip cookies, reach for these easy-to-eat pouches from Made Good. Each pack is “school-safe” and free from the top allergens—so they’re perfect for stashing in your child’s backpack.

More allergy-free treats your kid will love.

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Banana Chips

Spending the night before school starts googling things like “healthy breakfast ideas” and “what are healthy snacks for kids at school?” can be exhausting. Keep meal planning simple by upgrading your child’s favorite snacks. If she loves chips, give her that crunch with a pack of potassium with banana chips. Grab this variety pack ($20) for easy snacking on-the-go.

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