Don’t just tackle cleaning the house this spring — it’s not the only thing that needs to be spruced up after a long, cold winter. Make sure you cleanse your body of all the high-calorie foods that may have stuck to your ribs (literally!) during the chilly months. Let Pacific Northwest canned pears help you prepare your system for the light, bright spring days ahead.

 
Select foods high in nutrients and low in fat. Get into the habit of reading labels on all prepared foods to seek out hidden fats and sodium.
 
Increase the amount of water you drink — try for 6 to 8 glasses a day. Not only does cool water decrease your appetite and increase your metabolism, but it also flushes your system of waste products and excess sodium and reduces the amount of dietary fat stored in your body.
Step up your exercise — walking 10 minutes three times a day can make a big difference. Take advantage of the longer, lighter days and enjoy nature’s emerging show.

Breathe deeply! Increased oxygen in the blood can lower body fat, increase the number of capillaries and strengthen muscles and bones, another benefit of fresh spring air.

Source: www.water.com; bak2bakcommunications.com

 
 
 
Getting your kids to eat healthy snacks instead of quick, nutrient-empty fast food is always a challenge. Parents always seem to be asking “What do kids really want to eat?” That’s a question being asked by food manufacturers who have recently discovered that ‘tweens — kids between the ages of 7 and 12 — spend an estimated $10 billion a year on food and beverages! And you can bet these young consumers have a great deal of influence over what foods Mom and Dad bring home from the market as well.
 
There are no hard and fast solutions on how to capture young minds while making sure their growing bodies are getting what they need. However, one successful way is to get kids to participate in their own meal preparation. Using simple ingredients, easy methods and a little imagination, youngsters can be persuaded to eat things that are actually good for them — as long as it’s fun! Make food part of a ‘tween gathering like a sleep-over or a post football-game celebration and cooking becomes part of the entertainment. Don’t forget the “cool” factor, because nothing turns a ‘tween off more than being un-cool, so make sure the recipes and the presentation are “hip” but healthy. The recipes we’ve come up with this month have been ‘tween tested and parent approved!
   

Pacific Northwest canned pears will be featured in an upcoming segment of popular PBS series “Creative Living” (check your local PBS station this spring for exact date and air time)
   
 

Everyone will enjoy these yummy treats designed to tantalize the taste buds of adults and ‘tweens alike.

Visit our website at www.eatcannedpears.com for an exclusive Featured Recipe that perfectly illustrates the food palette principal with a delicious, light springtime soup!

Pears are rich in fiber, which has many health benefits, such as helping weight loss and maintenance, lowering the risk of certain cancers, keeping cholesterol in check and helping with regularity.

Source: www.ivillage.com
   
   
 
 

(6 servings)

Ingredients:
Red Hot Cinnamon Sauce:
1 cup granulated sugar
1 cup water
3/4 cup cinnamon red-hot candies
(6 1/2 ounces)
Sundaes:
1 1/2 pints vanilla ice cream or frozen
yogurt
One 15-ounce can sliced pears, drained
Additional cinnamon candies for topping

Directions:
In a medium saucepan combine sugar, water and candies; bring mixture to boiling, stirring constantly. Reduce heat to medium; boil mixture for 10 minutes, stirring occasionally. Remove from heat; make sure to let sauce cool at least 20 minutes before using, or cool, then cover and refrigerate to store.

To make sundaes, scoop ice cream or frozen yogurt into 6 dessert dishes. Spoon sliced pears over each sundae. Spoon Red Hot Cinnamon Sauce over ice cream; sprinkle with more cinnamon candies. Serve immediately. Store leftover sauce in refrigerator.
Makes 1 3/4 cups sauce.

Prep time: 20 minutes
Cook time: 10 minutes
 
 
  (Makes 4 servings)
  Ingredients:
Four 8-inch flour tortillas, plain, tomato, or whole wheat
One 15-ounce can pear slices or halves, drained
2 cups (8 ounces) pre-shredded Monterey Jack cheese
or cheddar cheese
1/3 cup roasted sweet red peppers, julienne-sliced and drained
1/3 cup sliced green onion
One 2-ounce can chopped mild green chiles, drained (1/4 cup)
Desired Toppings:
Salsa, dairy sour cream, sliced olives or crumbled cooked bacon

Directions:
Preheat oven to 350†F. On a large baking sheet place two tortillas. Dice the pears; sprinkle half of the diced pears over each tortilla. Sprinkle half of the cheese, peppers, onions and chiles over each tortilla, leaving a 1-inch edge all around tortillas.

Top with remaining tortillas, pressing them gently over the filling. Bake for 10 minutes, or until cheese is melted and filling is hot. Cut each quesadilla into eight wedges; serve immediately with desired toppings

Prep time: 15 minutes
Cook time: 10 minutes		    
 
 
 

We live in a colorful world and now we are discovering that the vast array of colors in nature are telling us something about the foods we eat. In fact, researchers have discovered that food colors are an indicator of the amount of nutrients contained therein. The color pigments in fruits and vegetables indicate the amount of phytochemicals present. Phytochemicals are absorbed into the bloodstream and make their way to tissues and organs where they help protect against DNA damage.

Nutritionists suggest that when planning menus, you create color groups such as red, red/purple, orange, orange/yellow, yellow/green, white/green and green. By creating your own masterpiece and selecting foods from each color spectrum, you will not only be feeding your eyes, but will be boosting your immune system as well. Who says you can’t eat art?

Source: Donna Stangl, Oklahoma State University Extension Educator
 
       
     
         
       
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