Stock up on non-perishable foods that don't require refrigeration, and choose single-serve sizes if available to avoid the need for refrigeration of unused portions. Consider these easy, healthy, shelf-stable foods:
Beech Hill Farm, Maine
-
On our recent trip to Maine we stayed in Bar Harbor and visited the amazing
Acadia National Park, stay tuned for future posts. We loved driving across
t...
Cooking with Paige; Melon Salsa
-
Ok so I know I wrote a book called “Cooking with Paige” (see it on the
right sidebar if you’re interested!) but in reality my Paige doesn’t
exactly help ...
Corny Salmon Cakes – Made with Pantry Ingredients
-
These one bowl, one skillet Corny Salmon Cakes are made with convenient
ingredients like canned salmon, bread crumbs, frozen corn, an egg, Dijon
mustard,...
Pure Gold: St. Patrick's Day Recipe
-
Whether you’re celebrating the luck of the Irish on St. Patrick’s Day or in
need of a minimal-effort dinner on a weeknight, you’re in luck! This
slow-coo...
Where do we stand on soy? - CNN
-
CNN
*Where do we stand on soy?*
*CNN*
With a long history in Asia, soy slowly emerged as a common food source in
the US in the 1960s. During this time, s...
Nutrition 101: Selenium
-
[image: Selenium Mineral]
(HealthCastle.com) Selenium is a trace mineral that functions as an
antioxidant in the body. It also helps the thyroid and immu...
