Chocolate Chip Skillet Cookies

Happy #tastythursday! Today I wanted to highlight one of my all-time favorite chocolate chip cookie recipes from Modern Honey. Enjoy!

 

Lady’s Chocolate Chip Skillet Cookie

Serves: 6

cookie

Ingredients:

  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups & 2 tablespoons flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c milk chocolate chunks
  • 3/4 c semi-sweet chocolate chips
  • vanilla ice cream

Directions:

  • Preheat oven to 325 degrees.
  • In a 10 or 12 inch cast iron skillet, melt butter over medium heat, stirring often until it starts to bubble and is completely melted. Turn heat to low and add sugar and brown sugar, stirring well. Keep stirring until smooth and glossy.
  • Chill for 10-15 minutes.
  • Remove from refrigerator and add eggs and vanilla. Stir well.
  • Stir in flour, baking soda, and salt.
  • Mix in chocolate and stir to combine.
  • Bake at 325 degrees for 24-30 minutes or until the edges are lightly golden brown. The inside will still be slightly gooey and that’s perfect!
  • Top with vanilla ice cream and eat warm.
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Go Fish: Recommendations for Seafood Intake

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Fish is one of the best low-fat high-quality proteins out there. It is loaded with omega-3 fatty acids and vitamins and minerals from vitamin D, riboflavin, calcium, iron, magnesium, potassium, and more. In fact, it is so good for you that the American Heart Association is telling everyone to eat it at least two servings a week. However, there is always a catch, right?

Some species of fish are considered harmful in large quantities and to certain individuals due to mercury levels, PCBs (polyclorinated biphenyls), dioxins, and other environment contaminants. Levels of these substances are typically greatest in older, larger, predatory fish and marine mammals. The FDA recommends that:

  • Children and pregnant women avoid eating fish with the potential for the highest contamination (shark, swordfish, king mackerel, or tilefish)
  • A variety of fish is eaten to minimize any potentially adverse effects due to environmental pollutants
  • Check for local fish advisories, if you are catching your own fish
  • Everyone follow the healthy fish guide below purchasing any fish
  • Serve 1 to 2 servings of fish per week to children starting at age 2

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Foods to Help Boost Your Memory

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There are many things can make us forgetful from lack of sleep to increased levels of stress to genetics. However, diet can also play an important role an individual’s brain health. According to the Academy of Nutrition and Dietetics, the best menu for your brain is the one that gets the juices flowing! Research has found that the Mediterranean diet helps keep aging brains sharp, while allowing growing brains to develop better cognitive function, memory, and alertness. There are 4 important foods to incorporate in your diet for optimal brain health.

  1. Cruciferous vegetables: broccoli, cabbage, dark leafy greens
  2. Dark berries: blackberries, blueberries, cherries
  3. Omega-3 fatty acids: salmon, bluefin tuna, sardines, herring
  4. Walnuts

What to Know Before You Go: Tips on Eating Abroad

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Traveling abroad is often thought to be this glamorous experience where you can explore new places and eat exotic food. However, eating overseas comes with a risk of developing traveler’s diarrhea and other potentially life-threatening diseases from eating or drinking unclean food and water. Follow the following tips from the Centers for Disease Control and Prevention (CDC) in order to reduce your risk for getting sick on your next international trip.

Eat & Drink:

  • Fully cooked, hot food
  • Hard-cooked eggs
  • Fruits and veggies you have washed in clean water or peeled yourself
  • Pasteurized dairy products
  • “Dry” foods, such as bread or crackers
  • Beverages from a sealed bottle or can (carbonated is safest)
  • Water you boiled or treated yourself
  • Hot coffee or tea

Avoid:

  • Meat or fish that is rare or raw
  • Food served at room temperature
  • Raw, unwashed, or cut-up fruits or veggies
  • Tap/well water, ice made from tap/well water, flavored ice, or ice pops
  • Fountain drinks
  • Unpasteurized dairy
  • Salads
  • Raw or soft (runny) cooked eggs
  • Bushmeat (monkey, bats, and wild game) and food from street vendors

Additional Tips:

  • Don’t swim with open cuts or wounds or in cloudy water
  • Brush your teeth with bottled water
  • People with weakened immune systems and the elderly should avoid place like showers and hot tubs where steam or vapor can be inhaled

Make Your Own Naturally Flavored Water

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We all know by now that soda and sweet tea are bad for us, even the diet versions. However, plain water all the time can get a little boring, especially considering how much water we need to stay hydrated. Therefore, it is no wonder that flavored waters line the grocery store aisles. However, these commercially available flavored waters are nothing more than food coloring and artificial sweeteners. So it is time to break out your pitcher and get creative, because we are going to make our own homemade naturally flavored water.  Create your own concoction or try one of recipes from Prevention below:

Sweet-Tart
Stir together 2 cups pineapple chunks, 1 cup pitted and halved fresh cherries, and three cored and thinly sliced granny smith apples.

Strawberry Basil Blast
Scrunch 8 fresh basil leaves to release their flavor. Combine them with 3 cups halved strawberries, and gently muddle with a wooden spoon or spatula.

Slightly Spicy
Stir together two thinly sliced cucumbers and two seeded and sliced jalapeño peppers.

Peach Pie
Gently crush two vanilla beans with a wooden spoon or spatula. Stir them into six pitted and sliced peaches.

Rosemary Refresher
Scrunch four rosemary sprigs to release their flavor. Combine them with 6 cups watermelon chunks.

Citrus Sensation
Combine two thinly sliced lemons, two thinly sliced limes, two thinly sliced grapefruits, and two thinly sliced oranges. Gently muddle with a wooden spoon or spatula.

Note: Each of these recipes makes 2 quarts. Unless noted otherwise, top the ingredients with 6 cups ice, fill the jar with water, and stir, cover, and refrigerate for at least 2 hours to let flavors infuse. If you want more intense flavors, try leaving it in the refrigerator overnight before drinking.

Who Says Soup Is Only For Winter?

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Most people associate soup with cuddling in a warm blanket by the fire, while snow is falling outside. However, soups are not just for winter! Not only are soups easy to make, especially during busy summer months, but summer is the time of fresh vegetables meaning that there are so many delicious soups to be enjoyed. Try some of my favorite healthy summer soups below:

Kalyn’s Kitchen: Zucchini & Yellow Squash Soup with Rosemary & Parmesan

The Beautiful Balance: Smoky Roasted Corn Chowder

Petit World Citizen: Two Melons Soup

Kitchen Treaty: Spicy Chili Verde with White Beans

Kitchn: Summer Vegetable Soup with Rice

Is Your Dog Cut Out to be Your Running Partner?

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All dogs love to run. Some more than others and not all for the same length of time or distance. Some breeds were born to run, huskies and greyhounds, while others consider a good run a sprint down the hall and back, pugs and bulldogs. Before running with your dog, it is best to know their breed’s limits and help your dog ease into it by developing a running program. Check out the resources from Runner’s World below:

http://www.runnersworld.com/running-with-dogs/the-best-types-of-dogs-for-runners

http://www.runnersworld.com/running-with-dogs/the-perfect-running-program-for-your-dog

http://www.runnersworld.com/tag/running-with-dogs