5 Different types of milk to use in your White Russian

The days of one, two, or even three kinds of milk to choose from are a thing of the past.  You can now pair each meal with a different type of milk if you like.  Whether it’s Vitamin D with your cereal for an extra boost of calcium in the morning to a nice light glass of rice milk with your steak dinner, the possibilities are endless.  Below we have selected five of the best milk pairs with one of our favorite cocktail recipes, The White Russian, and the pros and cons that come with using each type.
1) Whole- The OG, it’s thick, creamy, and rich.  It also could do a number on your stomach if you are lactose intolerant.  It makes for a great, full cocktail, but if it’s going to make you sick, then it’s not worth it at all.
2) Soy- Usually thicker and a little sweeter than other non-dairy milk alternatives, it can add some needed body to the White Russian and is good for anyone with a little more of a sweet tooth, but in more recent studies over consumption of soy has been linked to some causes for cancer.
3) Cashew or Almond- These nuttier tasting kinds of milk work very well with the coffee flavored liqueur in the White Russian and have a good dose of calcium, but they are very high in sodium and may not be the best choice for someone with high blood pressure.
4) Goat- Thicker and sweeter than cows milk, it is usually available in lower quantities which usually is a byproduct of more humane ways of getting the milk from the animal, but goat milk is very high in cholesterol and should be used sparingly.
5) Hemp- Even nuttier than Almond or Cashew, but not quite as nutty as hazelnut milk it can be used if you really want a more nutty flavor, but it is kind of watery and may lend itself to a more watered down tasting drink.
Most people steer clear of a White Russian because they think it can only be made with cream, but in an age where there are more than 13 different types of milk to choose from, your options are almost endless.

How to Cook for a Vegan

 If you are having a vegan friend or family member over for a meal, you need to make sure you plan well in advance so that your guest will have plenty of options for food. Cooking for a vegan guest isn’t hard, but it does involve a bit more imagination than cooking for your omnivore friends.

Do some research

Before you assume you need to make a tofu dish, ask your guest a few questions. Not all vegans eat soy, gluten or honey, and it is better to ask in advance and prepare than be caught off-guard. You also want to ask your guest if he or she has any food allergies, or if there is a particular dish they would like you to make.

Check your ingredients

Many foods contain hidden ingredients derived from animals, making them unsuitable for vegans. Check the ingredients list of any pre-made food items, such as bread or pie, for honey, eggs, gelatin, meat broth, cheese or butter. If you are not sure whether a certain ingredient is safe for vegans to eat, look it up online or simply ask your guest if the ingredient is vegan-friendly.

Switch up your recipes

If you usually make your stuffing using pork sausage and chicken broth, consider replacing these meat-based foods with vegetarian sausage, vegetable broth or a variety of veggies in place of animal products. You might even discover a new recipe that you like better than your tried-and-tested one. The same goes for dessert—a fruit cobbler can quite easily be made vegan without removing any of its deliciousness.

Make it a potluck

Rather than keeping the responsibility of preparing the entire meal to yourself, ask each guest to bring a side dish and have a potluck meal. Consider dishes like risotto, soba noodle salad, curried coconut carrot soup or coconut tapioca pudding, as these  are dishes most of your guests will be thrilled to make or eat. If you mention that you have a vegan guest attending, your more adventurous friends will probably enjoy the challenge. Those who aren’t skilled in the kitchen can easily bring store-bought appetizers, such as chips and salsa or almond-milk ice cream.

Make it a theme night

If you feel like you are in over your head, you can always make it a take-out party. It’s fairly easy to find vegan food at Indian or Asian restaurants—just make sure you ask the staff which dishes are vegan before ordering. Alternatively, organize a build-your-own burrito party or a buffet with plenty of options for meat-eaters, vegetarians and vegans alike.

While many people think that cooking for vegan guests is scary and intimidating, the reality is that it can be quite rewarding. Vegans do not want to inconvenience you and would happily give you suggestions or even offer to bring a vegan-friendly side dish so you don’t have to go out of your way. With a little planning ahead, you can throw a successful dinner party for all your friends, vegans included.


5 Healthy Time-Saving Breakfast Ideas

When was the last time you actually got to enjoy a hearty breakfast in the morning? Are you the type who’s always running out of the house without having a chance to enjoy your morning meal? It’s understandable — mornings can be hectic enough, but add in cooking a meal and your head probably spins.

However, as the old adage goes: Breakfast really is the most important meal of the day. So it’s important to make the time for it. However, when researchers from the United States Department of Agriculture (USDA) surveyed Americans what they eat for breakfast, about 20 percent admitted to skipping the meal altogether.
Skimping on breakfast can make your head foggy all day and even make you crave sugary calories later on. But if you do make time for a healthy meal, you’re doing your body and mind good.
“You will be more productive all day long if you just invest a few minutes in eating a healthy breakfast,” says Joan Salge Blake, MS, RD, professor of health and rehabilitation sciences at Boston University.
But that doesn’t mean slurping down a big bowl of sugary cereal or throwing a few microwavable sausages in the microwave. There are ways to save time in the morning while still getting to enjoy a delicious breakfast that’s easy to make and good for you, too. Here are a few busy-morning favorites:

Overnight oatmeal – Think you don’t have time to make a batch of oatmeal for breakfast? Think again. The night before you plan to eat this nutritious breakfast, mix together 2/3 cup almond milk (or regular milk), 1/2 cup rolled oats, 1/2 cup vanilla or plain Greek yogurt and a pinch of cinnamon. Refrigerate the mixture overnight and voila — it’s ready to enjoy in the morning! The oats soak in a milk and yogurt mixture, which softens them to a creamy texture by the morning. It’s an instant, cold oatmeal that tastes great and doesn’t waste a moment of your morning.

Pull-together yogurt – Not a minute to spare before heading to work? At the start of each week, purchase five containers of plain Greek yogurt (a good source of protein and calcium). Then, scoop one serving of your favorite low-fat, high-fiber cereal or granola into five plastic snack bags. Take a yogurt and one of your cereal packs to work each morning and combine the two to enjoy them at your desk. Another tip: Store a bottle of Agave Nectar in your desk drawer to drizzle on when you’re craving a sweeter breakfast.
Sweet smoothie – The ingredient combinations for breakfast smoothies are endless — and one of the tastiest, easiest ways to enjoy your breakfast. If you don’t have time to blend the smoothie in the morning, cut up all your ingredients with a sharp knife and place them in the blender the night before. Then put the blender in the refrigerator overnight. If the recipe calls for ice, you can add it in the next morning and then blend until smooth. If there’s any left over, you can store it in an air-tight container.
An easy recipe to use: 1/2 cup of strawberries, 1/2 cup of banana slices, 6 ounces of skim milk, and 1 tablespoon of natural peanut butter. Combine the ingredients at night and then blend it in before you leave and you’ve got yourself an easy, delicious and healthy breakfast to keep you full all morning.

Breakfast pudding – Chia seed pudding, that is. This recipe couldn’t be quicker or more nutritious. The night before, simply combine 1/4 cup chia seeds, 1 cup coconut milk and a 1/2 tablespoon honey in a small bowl, mason jar or other to-go container. In the morning, just take it out of the fridge and it’s ready to eat. If you have time, you can top the pudding with fresh fruit and nuts. With just 206 calories, this delicious breakfast pudding is hard to beat.

Fast ‘n easy eggs – No time to deal with cooking an egg on the stove? Beat two eggs in a microwave-safe container, and add a few of your favorite vegetables you prefer (tomatoes, spinach leaves, peppers, etc.), and if you’d like, sprinkle in a bit of cheese. Microwave the eggs for about 30 seconds, stir and then microwave for another 30 seconds. Then just place the lid on the container for a healthy to-go breakfast. You can also prep this the night before — just store the raw mixture in the refrigerator and simply heat it up in the morning.

Don’t skip breakfast and if you follow a few of these ideas, you’ll see that eating right in the morning is less complicated than you think.


How to Make Perfect Chocolate Decorations with Ease, Every Time!


Chocolate Decorations are a simple and fun way to take your baked goods from ‘homey’ to ‘chique’! Whether you’re applying a simple heart or an intricate butterfly, a small chocolate shape is the best way to make any dessert look worthy of a professional display.

But anyone that’s ever worked with melted chocolate knows it’s a tricky task to master. If you fail to heat your chocolate properly, or heaven forbid a drop of water enters your bowl, you run the risk of getting the chocolate equivalent of cottage cheese. Yuck! Finding the balance between ‘too hot’ and ‘too cool’ requires practice, attention, and a bit of patience.


Don’t be scared though! As intimidating as it may seem, working with chocolate is FUN! Following a few simple rules and taking your time can save you from wasting a batch of expensive chocolate goodness. After spending most of my summers in my aunt’s bayside chocolate store, I’ve built an arsenal of tips and tricks at my disposal that will ensure you always get the perfect chocolatey treat!

So what’s the secret? How do these professionals make it look so easy?


It’s called tempering chocolate. You have to begin with the right chocolate, and that doesn’t just mean high quality cocoa (although I do highly recommend it). Tempering Chocolate is the process of slowly heating and cooling your mixture until it reaches the right consistency to work with. Whether you’re working with melted chocolate for dipping strawberries, covering candy bars, or making decorations for cupcakes, proper steps need to be taken. If you think popping some chocolate chips in the microwave is going to get you a quality dessert, you’re in for a nasty surprise!


The tempering method begins with the best quality chocolate you can get your hands on. Making sure your chocolate has few chemical ingredients will help your chocolate become smooth and glossy. Make sure the fat in your chocolate is primarily ‘cocoa butter’. This is the fat that’s naturally in the cocoa bean and it’s the best emulsifier for your mixture.

Your next step is to set up a double broiler. As fancy as it sounds, it’s just a glass bowl on top of a pot of boiling water. Don’t let the water boil too hot or you will overheat the chocolate surrounding the bowl. Also, in the name of all that is holy, do NOT heat your chocolate in a metal bowl. Metal conducts heat, burns your chocolate and you will not get the right texture. If you must use a plastic bowl, I can’t stop you, but if you have a glass bowl available use it! It’s the best container to heat your chocolate in.


After your double boiler is set up you want to add pieces of your chocolate into the glass bowl and allow it to slowly melt. This is where patience comes in. The longer it takes for your chocolate to melt the better your mixture will be. It might be hard to wait and you’ll be tempted to turn up the heat, but I promise a little patience will pay off when you’re gliding through a smooth ocean of chocolate. Once your chocolate is about two thirds melted, take the glass bowl off the boiling water and move it to the counter. Continue mixing it until the heat from the melted chocolate fully melts the remaining chunks.


Now judging on the texture and consistency of your melted chocolate you can decide whether or not to add more chocolate chunks. If the mixture is too hot, or burns your finger to touch, add a few more pieces of melted chocolate to bring the temperature down. That’s it! You’ve officially tempered chocolate.

If you want do it the ‘fancy’ way, completely melt ⅔ of your chocolate in the double broiler, remove the glass bowl from the double boiler, and add the remaining ⅓ of chocolate to the melted chocolate and fold until the whole mixture has melted. This is another method of tempering chocolate that most professionals use, but I’ve never noticed a difference.

Another trick? If you find out your chocolate isn’t reaching the right consistency, a few drops of oil may just save the day.


Now that you’ve properly melted your chocolate, and it’s reached the right temperature, you’re ready to start making your chocolate decorations! At this point I highly recommend using a Nonstick Baking Mat.

A Baking Mat is a Nonstick Silicone surface that lines the bottom of your baking pan. They’re mainly popular because silicone evenly distributes heat and enhances whatever gets baked on the surface. But they’re not just for baking!

The flexible silicone and non stick fiberglass surface is perfect for making chocolate decorations, and I promise you, that’s the trick that all these professionals are using to make such perfect chocolate shapes. Parchment paper is weak and tears easily while silicone baking mats are durable, sturdy, and NEVER stick to your chocolate. After a few minutes of cooling, your chocolate pops right off.


They’re also transparent! If you put a picture of a design you want to draw with chocolate under the mat, you can see the image and trace the design with your piping bag which really comes in handy.


If you invest in a Baking Mat, however, make sure you buy a high quality. I’ve heard so many horror stories from my friends that used cheap silicone baking mats, and they melted in the oven or found pieces of fiberglass chipped off on their food! The good ones are a bit pricier, but in the long run it’s worth every cent.


The one I recommend is a Silicone Baking Mat by Baking Buddy. In my opinion, this is the best one you will find on the market. The producer of it’s silicone is the #1 top rated silicone supplier on Amazon and it has a ton of useful information bakers need to know (measurements, metric conversions, cookie recipe, baking tips, etc.) printed on the surface. You can check out pictures of this thing in action on their Amazon listing.
Whether you’re using a baking mat, or parchment paper, start practicing by piping small and simple designs (if you’re a beginner). With a little practice you’ll get the hang of the process, and start creating amazing shapes in no time!

Celebrate School Nutrition Employee Week May 5-9, 2014

Between preparing healthy meals for Minnesota’s students, adhering to strict nutrition standards, navigating student food allergies and offering service with a smile, school nutrition professionals are true heroes!

School Nutrition Employee Week is the perfect opportunity to recognize the hardworking professionals in school cafeterias across the state. The National School Nutrition Association has designated this week to remind everyone that school nutrition employees are superheroes that deserve recognition.

“Providing nutritional meals is an important part of making sure students can be successful both academically and in the activities they are involved in throughout the school day,” shared Brenda Braulick, president of the Minnesota School Nutrition Association.”  School nutrition professionals make over 750,000 breakfasts and lunches every day to make a difference in the lives of over 800,000 public schools students in Minnesota.”

The Minnesota School Nutrition Association is made up of over 2,900 school foodservice professionals working hard to help children by advancing school nutrition programs in our state.

SOURCE Minnesota School Nutrition Association

CONTACT: Sharon Maus, Executive Director, Minnesota School Nutrition Association, 320-251-2344, msna@citescape.com; Or Brenda Braulick, MSNA President 2013-14, 320- 656-3725, braulick@SARTELL.K12.MN.US

Wholly Guacamole® Brand Celebrates Cinco de Mayo With 9.4 Million Avocados

Wholly Guacamole® brand, America’s No. 1 selling branded pre-made guacamole, will extend fiesta flavor far beyond Cinco de Mayo this May.

The makers of Wholly Guacamole® products estimate approximately 9.4 million avocados will be used to make enough guacamole to satisfy Wholly™ fan cravings in May. Avocado fans would have to cumulatively eat approximately 12,635 each hour, 210 avocados per minute, to consume that many avocados! Further, the Wholly Guacamole® brand annual survey shows 87 percent of consumers like eating guacamole with chips and 68 percent of consumers like eating guacamole with Mexican food.

Whether avocado fans celebrate Cinco de Mayo the weekend before or after the official holiday, Wholly Guacamole® products are here to help consumers enjoy the party rather than risk under or over ripened avocados and spending time chopping. Instead, consumers can enjoy the same delicious, homemade flavor for far less time and effort with packages of Wholly Guacamole® dip.Show Us Your Cinco!
This year, the makers of the Wholly Guacamole® brand ask fans to share their Cinco de Mayo celebrations via Instagram, Facebook or Twitter using #WhollydeMayo for a chance to win a series of tasty prize packages. Starting at 5 p.m. CST on May 5, all who post with the hashtag #WhollyDeMayo will be entered to win a series of product prizes.

Wholly Guacamole® products are made with hand-scooped avocados and are all natural, gluten free and kosher certified. Wholly Guacamole® products are available nationwide in grocery produce or deli sections, making Cinco de Mayo planning convenient for all. Fans celebrating the holiday may love digging into Mexican Shrimp Cocktail, Wholly Stuffed Jalapenos, 7-Layers of Greatness, Taco Sundaes or other tasty recipes available at www.eatwholly.com.

About the Wholly Guacamole® Brand Annual Survey
In partnership with W5, the Wholly Guacamole® marketing team fielded a quantitative online survey between February 12 and 24, 2014. Resulting in 1,214 refrigerated dip consumers, between 25 and 50 years old.

About the Wholly Guacamole® Brand
Wholly Guacamole® brand is a brand of Fresherized Foods, one of the largest manufacturers of pre-prepared, guacamole for both retail and food service in the country. A global leader in food safety, quality and innovation, Fresherized Foods uses High Pressure Processing (HPP) — or Fresherized® technology—to create their line of Wholly™ products. For more information, visit www.eatwholly.com.



SOURCE Wholly Guacamole

CONTACT: Rachel Worthen, 214-443-7554, Rachel.Worthen@edelman.com


Food Trends: Soup and Salad

According to Technomic’s  “Left Side of the Menu: Soup & Salad Consumer Trend Report” soup and salad are both rising food trends.  Specific findings include:

  • More than two-fifths of consumers strongly agree that they visit certain restaurants specifically because they enjoy the soup (46 percent) and salad (43 percent) these restaurants offer.
  • Half of consumers (51 percent) say it is important that soup can be bundled with other items; 60 percent say the same regarding salad. Additionally, 58 percent of consumers even say that they are more likely to order soup as a combo meal than as a single item.
  • Fifty percent of consumers want to try new and unique soups. Further, more than a third (35 percent) of consumers say they purchase soup because they want to try new varieties; 21 percent say the same for salad.
  • Ethnic and innovative soups, such as Asian-style ramen and chilled varieties, are poised for growth, particularly among younger consumers. Kale, chopped and grain-based salads are trending forward at the restaurant-chain level and in the retail space.

February Food News

February is American Heart Month, dedicated to the serious matter of monitoring and taking care of our beating hearts. This is important because while heart disease has claimed fewer lives in recent years, it is still the nation’s number one killer — responsible for 616,000 deaths annually.

However, almost as if to prove that no good intention goes unpunished, February is also National Snack Food Month. And America truly “hearts” its snack foods. After the brief disappearance last year of Twinkies, there are again about 350 snack food manufacturers across the country in the $16 billion a year business of testing America’s willpower or lack of it.