You can now find health and lifestyle news and our new FIT Challengers for the second half of 2014 on the Sandusky Register web site.
I recently discovered that quinoa makes a great option for breakfast -- especially when topped with fresh fruit.
I think it is one of the best ways to start the morning.
Here is a recipe that is better known for being made with tomatoes, but is just as good with watermelon.
This is a great soup to make for a hot summer day, but could also be used for a salsa with the addition of a few minced jalapenos.
With my personal goal in life to eat better, it also translates to my wife and kids eating better and making better food choices for my family.
With my sons, one staple is chicken especially chicken nuggets.
For me, a great thing about summer is the abundance of zucchini.
Because it is an inexpensive option, I am able to make tons of great zucchini bread.
This great summertime recipe has multiple applications starting with a main entrée paired with a nice salad.
You could also use Roma tomatoes and use them as a side dish.
This quick slaw recipe is a great alternative to a mayo-based dressing for coleslaw.
But it would also be great instead of lettuce on a grilled taco or for a topping on a BBQ sandwich.
If you don’t like the taste of the vinegar, you could add a little sugar to cut the tartness.
This recipe packs the benefits of lots of great fresh produce and the protein of quinoa.
It could easily be a meal in itself for a great meatless choice or add some leftover grilled chicken or steak if you wanted the meat option.
Chickpeas are my favorite legume for many reasons and this recipe, Southwest Roasted Chickpeas, happens to be one of them.
The uses for this recipe are endless.
It’s the time of year for great summer produce.
I thought maybe a recipe for rhubarb that wasn’t a dessert would be good.
This barbecue sauce is easy to make and provides added flavor to grilled chicken.
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