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recipes (4)

Chex® Party Mix Partners with Ted Allen to Introduce Chex Party Mix-Changes, a Fun Update on Holiday Party Traditions

Posted by Crystal T on December 22, 2011 at 3:16pm

Chex® Party Mix has partnered with Food Network star, Ted Allen, to help party hosts put a modern spin on the traditional holiday cookie exchange by creating this season’s easiest way to get ready for the holidays while getting together with friends or family: the Chex Party Mix-Change (https://www.youtube.com/watch?v=OCkmPulhrvw). Leave the stress and mess of baking behind and stir up some fun at the party by making homemade Chex Party Mix recipes that wow crowds and take just 15 minutes to make in the microwave.

 

The concept is simple: host a party, asking guests to make enough of their favorite Chex Party Mix recipe to exchange. Once the recipes are completed, place the treats in fun, festive DIY packaging to send everyone home happy with an assortment of goodies to share.

 

“This holiday season is all about making traditions new and relevant for today’s modern host,” said Ted Allen of The Food Network’s “Chopped.” “Chex Party Mix-Changes are a great way to update a classic cookie exchange and make it a new tradition to cherish for years to come.”

 

More than 70 tasty Chex Party Mix recipes can be made in the microwave in 15 minutes or less, so hosting a Chex Party Mix-Change involves minimal planning and preparation. And, ChexPartyMixChange.com has just about everything hostesses need to save time and add fun into the party-planning process including, invitations, packaging ideas and shopping lists.

 

“A Chex Party Mix-Change is a super simple way to streamline entertaining season with less work, more fun, and, of course, tons of snacks to share,” said Liz Mascolo, Chex cereal marketing manager. “And since all recipes can be made in the microwave in just 15 minutes, attendees have less to do and more time to catch up and celebrate with each other.”

 

Most Chex Party Mix recipes, including the Original recipe, can be made in the microwave with results just as crunchy and flavorful as treats are fresh out of the oven. These five Chex Party Mix recipes are sure to tempt and satisfy all party guests:

 

  • Original Chex® Party Mix – A tried and true classic of many holiday gatherings.
  • Chex® PB & Chocolate Blast – Is there really a better combination than peanut butter and chocolate? Yes, when Chex cereal is added.
  • Chex® Pumpkin Pie Crunch – Mix things up and try this mouthwatering alternative to the beloved holiday pie. 
  • Hot Buttered Yum Chex® Mix – A combination of cinnamon, brown sugar, honey and marshmallows blended effortlessly together in a crazy-delicious, gluten-free crunchy mix.
  • Chex® Caramel Chocolate Drizzles – Melted chocolate, chewy caramel and a delightful crunch carry this gluten-free party mix recipe from microwave to table in 15 minutes.

 

To accommodate those who follow gluten-free diets, there are also 20 gluten-free Chex Party Mix recipes available at ChexPartyMix.com

For additional information and full recipes, visit www.ChexPartyMixChange.com.

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National Nutrition Month Cooking Class!

Posted by Katie Filkins, RD on March 1, 2011 at 2:34pm

 

March is National Nutrition Month! Come celebrate with us!

 

Join us for an “eat right with COLOR” cooking class!

 March 23rd @ Noon or 5 pm

 at Boulder Nutrition and Exercise Services

 

Using basic cooking techniques we will practice incorporating more fruits and vegetables into ordinary meals to make them extraordinary!  As you taste our creations you’ll discover all the flavor COLOR can bring to the table!

We'll provide you with great food, recipes, and tools for "eating right with color" at home!

 

Call 303.440.1015 to reserve your spot for only $14.00!

 

Boulder Nutrition & Exercise Services - Registered Dieititans and Certified Personal Trainers

2885 Aurora Avenue Unit 31, Boulder CO 80303 - www.bouldernutritionexercise.com

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Vegan Weight Loss Course - Vegan Diet Food and Recipes

Posted by Scott Travis on January 8, 2010 at 3:11pm
Vegan Weight Loss Course benefits:Studies have shown that Vegans are far less likely to become obese than meat eaters. In Western countries, people who have tried Vegan Weight Loss Recipes have lower blood cholesterol and body mass index. People on a vegan weight loss diet enjoy several other health benefits. They have a lower risk of heart disease, diabetes, cancer, and other conditions linked to excess weight. Why? Because vegetables have fewer calories, less fat, and more nutrients compared to processed meats. Celebrities who went vegetarian showed dramatic weight loss, and those who tried Vegan Diet Food for even a few days felt generally healthier.So why are vegetables so effective for weight loss?It’s mostly because meat and animal products contain fewer preservatives, calories and saturated fats—the primary causes of unhealthy weight gain. On the other hand, fruits and vegetables contain antioxidants, which eliminate the free radicals that cause cell death and lead to disease. Fruits and vegetables are also rich in fiber and juice, which makes them more filling. A vegan weight loss diet plan doesn’t require you to starve yourself—you can eat normal servings and still get fewer calories than you would from a meat-based meal
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MMmmBruschetta...Tastes Like Springtime

Posted by GJFlash on March 9, 2009 at 4:00pm

Tomato Basil Bruschetta with Mozzarella Wooden log serving plank optional. Springtime is a good time, I liken the departure of winter to that of the ex-college roomate who has been on the couch WAY too long...with mucho gusto, baby. Fire up the grill and grab the beer that I hid in the vegetable drawer. Springtime is also a very good food time imho, and food can truly capture the celebration of the season. My menu is usually inspired by the people of the Romance cultures, who had this celebration of spring thing down to a party/artform LONG ago (Google Spring-Renaissance-Art sometime...everybody's nekkid! If that's not celebrating, I don't know what is). I digress. Sorry, it happens. The Italians celebrated spring with lots of good food and drink, which is the very best way to celebrate anything, naked or not. One of my favorite Italian recipes is really simple and really good. 'Bruschetta' comes from the Italian word bruscare...which means "to roast over coals", if you're ever on Jeopardy. The original recipe was basically just garlic-rubbed toast, but I'm guessing that adding tomatoes was a logical next step for the Italians...Ditto the Mozzarella. You, regardless of ancestry, can put whatever toppings on it you want (like pizza, capisce?). You can use any kind of tomatoes, mix and match, and you can get equally creative with the cheese. This is one of those simple recipes with just a few ingredients, so try to use better-quality groceries if you have the means. I like to mix soft mozzarella and a little feta, then top it with pureed sundried tomatoes and rough-chopped Romas...mmmmmmmmmm. This recipe begs for a good Italian wine, a logical pairing might be a nicely chilled Pinot Grigio. I like a good Sangiovese with this plate, maybe a nice Spanish Rioja if you're feeling kinda dirty. Bruschetta with Tomatoes and Mozzarella 1 pound fresh tomatoes (any kind, any combination), drained and diced to taste (some like it pureed into baby food, I like it with a bit more texture) 1/2 cup fresh basil leaves, washed, very gently dried, and finely chopped. Leave a couple whole for garnish (get it? Leave some for garnish? Get it?) 4 cloves garlic (depending on taste, I use 6 or 7). 2 fine diced and 2 cut in half Extra virgin olive oil (you'll taste it, so use good oil) A French Baguette (On an Italian recipe, no less [Insert historically ironic remark here]) Kosher salt and fresh ground black pepper. 12 oz. good Mozzarella (or other) cheese(s), sliced thin Set oven to 375 degrees F. 1. In a non-reactive bowl (NOT steel), mix together the tomatoes, basil, olive oil and minced garlic. You can give this mixture another run through the chop, or even through the food processor, whatever's clever. Season it to taste. I usually warm up the minced garlic in the oil first (don't burn it, don't even let it get hot). This flavors the oil and gets the party started in the garlic. 2. Put bread on a baking sheet and toast the cut side. You can do this on the grill, too. 3. While it's hot (do this fast, I do it a couple pieces at a time), rub the toasted side of the bread with the cut side of a garlic clove (or vice-versa). The hot bread will absorb the essence of the garlic. This will smell (and taste) really good, which is why many Italians stop at this point and eat the bread. Try to resist (or don't, it's your bread dude). 4. Take your olive oil and drizzle some over the top. Now you will be truly tempted to eat some. Do. Try really hard to save some for later. 5. Cover the toasted side with cheese, and pop it back into the oven for about a minute (depending on the cheese, you want it to soften but not brown). 6. Cut into slices about an inch thick (on the bias if you're cool). 7. Heap a spoonful of the tomato-basil mixture onto the bread, and ENJOY. Repeat as necessary. Wish that you hadn't grubbed down so much in step #'s 3 & 4. You can use pretty much anything for this recipe. I once went to a bruschetta party (it wasn't quite as lame as it sounds), and some of the partygoers had produced bruschetta that was downright blasphemous (try watermelon mango mint bruschetta sometime), and some that were actually quite nice (think Bleu Cheese with roasted pear). Just not today. Today is for Springtime in Italy (and the possibility of nakedness). Enjoy!
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