10 Expert Health Tips That Simplify Holistic Living

Brandpoint  |  2016-02-18

(BPT) - Diet fads, new workout regimens, exotic health supplements - every day, people are inundated with headlines about health trends. Out of the clutter and confusion a new, arguably more sensible, health movement is gaining traction: holistic living.

Taking a holistic health approach means looking at your overall wellness from a big picture perspective. That means you take thoughtful steps to better your mental and physical health while doing things that bring you joy.

Wellness expert and culinary nutritionist Katie Cavuto embraces holistic living and believes the best path to health is to look at each person's journey through a broad lens. In honor of Almond Day 2016, she offers her 10 best tips to help anyone get started living healthier by prioritizing mind, body and earth benefits.

  1. 1. Savor each bite.
    Take time to delight in the eating experience. Doing so helps you feel more satisfied with smaller portions of your favorite foods. Slow down to notice flavors, textures and changes as you chew each morsel.

  2. 2. Embrace mindful snacking.
    Focusing the mind is nearly impossible when hunger strikes. Almonds are the perfect portable snack to stave off hunger. Forget bland snacking by trying a new flavor of almonds to energize your taste buds.

  3. 3. Shift your intentions around food.
    Instead of focusing on dieting and will power, focus your energy on creating a nourishing, nutrient-dense plate of whole foods, and find bliss in your intention to care for yourself.

  4. 4. Try new nutrient-dense ingredients.
    From almond butter to almond milk, almond flour to whole almonds, there are many ways to incorporate almonds into your daily snacks and meals to ensure you're consuming adequate amounts of key nutrients. Get easy ideas for wholesome meals and snacks at www.almonds.com.

  5. 5. Snack for heart health.
    Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.

  6. 6. Eat with gratitude.
    Gratitude practices can bring happiness. The same can be said for creating joyful eating experiences. Shared meals with loved ones can be uplifting and provide a positive boost to any day.

  7. 7. Create convenience foods.
    Resist unhealthy vending machine temptations by preparing wholesome convenience foods. For example, just one serving of almonds contains 6 grams of protein. Keep servings in your car, gym bag, purse or office so you have a crave-worthy, crunchy snack on hand at all times.

  8. 8. Grow something.
    Growing your own food is healthy and rewarding. Indoor container gardens are easy to maintain all year. Plus, the presence of plants in the home can improve air quality while reducing stress and anxiety.

  9. 9. Preplan breakfast.
    Ensure you have time for this essential meal by preparing breakfast foods ahead of time. Make smoothie packets and store them in the freezer, or blend up a smoothie the night before. Add a scoop of almond butter to create a more satisfying meal.

  10. 10. Embrace Meatless Monday
    Become part of the "Meatless Monday" movement and incorporate plant-based proteins, like almonds into your meals. Plant-based proteins often contain good, unsaturated fats that offer many health benefits.

Try this recipe to kick off your holistic living efforts with a burst of refreshing flavors:

Cucumber Salad with Lemon Almond Dressing
Serves 4-6

Ingredients:
2 tablespoon almond butter
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 cup olive oil
Red pepper flakes (optional)
1-2 tablespoons of water
Salt and pepper

Directions:

In a blender, combine all of the ingredients for the dressing.

In a bowl, toss the cucumber with ¼ cup of the dressing. Garnish with almonds.

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Warm Up with Simple Slow-Cooker Meals

Family Features  |  2016-02-16

(Family Features) During the cold winter months, a hearty, home-cooked meal is just the thing you need to warm up. After a long day, it can be tough to find time or energy to get dinner on the table – so take advantage of your slow cooker and let it do all of the work for you. A few minutes of morning prep time are all you need for a rich, satisfying dinner that’s ready to serve the moment you walk through the door.

With the right ingredients, you can prepare a flavorful home-cooked meal that the whole family will love in less than 30 minutes. Pre-seasoned in a variety of delicious flavors, like Peppercorn & Garlic or Applewood Smoked Bacon, Smithfield Marinated Fresh Pork is the perfect base for any slow-cooked meal and makes prep time even easier. Whether cubed for a hearty stew or left whole to slice or shred, Marinated Fresh Pork offers endless and easy meal solutions, perfect for any night of the week.

For a fresh twist on a traditional slow-cooker meal, try this Peppery Country Pork Stew. Or for a sweet and spicy option, try Slow-Cooked Pork with Soy and Smashed Sweet Potatoes.

Find more quick and effortless meal solutions at Smithfield.com/RFRF.

Slow-Cooked Pork with Soy and Smashed Sweet Potatoes
Prep time: 15 minutes
Cook time: 4 hours
Servings: 4

1/4         cup sugar or honey
2             tablespoons regular soy sauce
1/8          teaspoon crushed red pepper flakes (optional)
1 1/2       pounds sweet potatoes, peeled and cut into 1-inch cubes
1             cup coarsely chopped onion
1             can (8 ounces) crushed pineapple, undrained
1             Smithfield Original Marinated Fresh Pork Loin Filet
black pepper
2             tablespoons butter

In small bowl, combine sugar, soy sauce and pepper flakes, cover and set aside.

Coat 5-quart slow cooker with non-stick cooking spray. In slow cooker, combine potatoes and onion. Pour pineapple and its juice over top. Place pork loin filet on top and sprinkle with black pepper.

Cover and cook on high for 4 hours (low: 8 hours).

Remove pork and place on cutting board for 10 minutes.

In slow cooker, add butter to potato mixture. Using potato masher or fork, mash until well blended.

Slice or coarsely shred pork.

Spoon potatoes onto serving platter then top with shredded pork. Stir soy sauce mixture and spoon over pork and potatoes.

Peppery Country Pork Stew
Prep time: 20 minutes
Cook time: 8 hours and 15 minutes
Servings: 4

1             tablespoon olive oil, divided
2             Smithfield Peppercorn & Garlic Marinated Fresh Pork Tenderloins, cut into 1 1/2-inch cubes
1 1/2       pounds carrots, cut into 1 1/2-inch slices
2             medium yellow onions, quartered
2             medium red bell peppers, cut into 1-inch pieces
1/2          cup plus 2 tablespoons water, divided
2             teaspoons beef bouillon granules
1/2          teaspoon dried thyme leaves
2             tablespoons cornstarch
1             cup frozen green peas, thawed
salt, to taste
8             ounces dry egg noodles, cooked according to package instructions

In large skillet, heat 1/2 tablespoon oil over medium-high heat. Working in two batches, brown pork, about 4 minutes each batch, turning occasionally. Add remaining 1/2 tablespoon oil for second batch.

Meanwhile in 5-quart slow cooker, combine carrots, onions, peppers, 1/2 cup water, bouillon granules and thyme. Top with browned pork, cover and cook on high for 4 hours (low: 8 hours).

Combine cornstarch and remaining water until dissolved; stir into pork mixture with peas. Cover and cook on high for 15 minutes to thicken slightly. Add salt, to taste.

Serve pork stew in shallow bowls over egg noodles.

#13084
Source: Smithfield Foods

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Sensational Spring Flavors

Family Features  |  2016-02-16

(Family Features) Between blossoming flowers and warmer temperatures, there are plenty of reasons to spend more time outside. Brighten up your spring family gatherings with the sweet flavors of the season. You can prepare a delicious brunch for your family or bring a fun dessert to your next gathering without having to take away any of your time enjoying the outdoors.

Spring is also the perfect time to introduce new twists on classic desserts that will impress your loved ones. Dessert combinations, like a classic cheesecake laced with sweet cherries on a buttery chocolate chip cookie crust or a brunch-perfect cinnamon French toast with your favorite features of an apple fritter, are sure to be the talk of your family’s table.

No matter the occasion, great-tasting Lucky Leaf Premium Fruit Filling and Topping is sure to deliver. With more fruit and many options to choose from, such as apple, cherry, lemon or blueberry, you can add better flavors to your recipes. The premium line contains no high-fructose corn syrup, so you can feel good about whipping up something special for your family.

Find more easy recipes for spring at luckyleaf.com and beginning in March, visit the promotions page for a special offer.

Overnight Apple Fritter French Toast Casserole
Recipe courtesy of Kate of I Heart Eating
Prep time: 15 minutes
Cook time: 45-55 minutes
Servings: 12

1          package (24 ounces) thick-sliced cinnamon bread, divided
1          can (21 ounces) Lucky Leaf Apple Premium Fruit Filling and Topping
9          large eggs
1          cup fat-free half-and-half
1          teaspoon ground cinnamon
1          cup powdered sugar
1-2       tablespoons milk

Grease 9-by-9-inch baking dish.

Cube cinnamon bread and add half to prepared baking dish. Add fruit filling over bread. Cover fruit filling with rest of bread cubes.

In bowl, whisk together eggs, half-and-half and cinnamon. Pour evenly over bread.

Cover and chill overnight.

Heat oven to 325 F.

Uncover and bake for 45-55 minutes. If it starts to brown too much, tent aluminum foil over casserole.

Let cool in pan for about 10 minutes.

Whisk together powdered sugar and 1 tablespoon milk, adding more as needed to make pourable glaze. Drizzle glaze over casserole just before serving.

Chocolate Chip Cookie Cherry Cheesecake Pie
Cook time: 67-82 minutes

1          roll (16.5 ounces) refrigerated chocolate chip cookie dough
2          package (8 ounces) cream cheese, softened
2/3       cup sugar
1          egg
2          teaspoon vanilla extract
2          cans (21 ounces each) Lucky Leaf Regular or Premium Cherry Fruit Filling, divided

Heat oven to 350 F.

Press cookie dough evenly into bottom and sides of deep dish (2-inches deep) 9-inch pie plate.

Bake 12 minutes. Cool completely. While crust is cooling, prepare filling.

In large bowl, beat cream cheese, sugar, egg and vanilla until smooth. Stir in 1 can of cherry fruit filling. Pour filling into cooled crust.

Bake 55-70 minutes, or until filling is set and golden brown.

Cool. Refrigerate until ready to serve. Top with remaining can of cherry fruit filling.

#13078
Source: Lucky Leaf

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New Food Safety Placards Coming to Placer County Restaurants

Source: Chris Gray  |  2016-02-09

Knowing whether a restaurant is a safe place to eat in Placer County will soon be as simple as reading a stoplight.

The Placer County Board of Supervisors today approved a new ordinance to establish the Placer County retail food facility placard program. The inspection program will provide a color-coded placard to all permanent food facilities so information on the establishment’s food safety is easily visible.

“Having that right by the window, the customer doesn’t have to go in - they instantly see it,” said Peggy Zarriello, assistant director for environmental health services. 

The system is also designed to minimize the occurrence of foodborne illness.

Three colors are associated with the program.

Green means a facility has passed inspection. No major violations are present at the end of the inspection. A re-inspection may be conducted if any minor violations are not corrected.

Yellow means a facility has passed the inspection conditionally. A conditional pass may be issued if one or more major violations are present and remain uncorrected after the routine inspection is complete as long as there is no immediate public health issues associated with the violations. A re-inspection may be conducted to verify compliance.

Red indicates the facility has been ordered closed, reserved for when an imminent threat to public health and safety is observed. Examples include but are not limited to: operating a food facility without a current valid health permit, surfacing sewage, no hot water, rodent or insect infestation, or other unsanitary conditions. The red placard must remain posted and the facility closed until a re-inspection is conducted to confirm that the imminent health hazard no longer exists. 

“We want everyone to have a green placard,” said Placer County Environmental Health Director Wesley Nicks, “as that placard represents compliance with health standards and that is the mission.”

Restaurant owners who attended one of the eight workshops conducted over the last few months to describe how the program works and to ask for feedback were almost unanimously in favor of the new placard system.

A facility’s initial placard will be based on its last inspection. Placer County inspects all food facilities twice a year. The new placards will be mailed to all restaurants with their renewed health permits starting in late April.

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5 Unbelievably Yummy, Better-for-You Breakfast Ideas

Brandpoint  |  2016-02-09

(BPT) - Breakfast may be the most important meal of the day, but it can often be the one that's hardest to fit into busy schedules. Even if you have time for breakfast, you may find yourself trading wholesomeness and quality for speed and convenience. However, having better-for-you breakfasts need not require a lot of time or effort. It can be as simple as making better and smarter choices.

"One of my favorite breakfasts is a bagel with cream cheese, but when I was looking to make healthier choices, I thought this was too indulgent," said New York Times best-selling author and food blogger Andie Mitchell. "In reality, it's about moderation and eating a whole wheat bagel with a natural cream cheese is a guilt-free breakfast option I love."

Here are five wholesome, yet easy breakfast options that can start your day off on the right nutritional foot:

1. Better-for-you bagel and cream cheese

Who doesn't love a good bagel? They're quick, convenient and delicious. They even have their own celebratory day - Feb. 9 is National Bagel Day. If you've been shying away from this traditional favorite thinking you don't need all the carbs of bagels and the additives in most cream cheeses, it's time to rethink your view. A whole grain bagel topped with a better-for-you spread, like Arla cream cheese, is a satisfying and delicious start to the day. Arla's cream cheeses (Original, Light, Herbs & Spices, Peppercorn and Blueberry) are free of artificial flavors, preservatives, thickeners and stabilizers. Visit www.ArlaUSA.com to learn more and to discover unique topping combinations from Blueberry cream cheese with smashed berries to Peppercorn cream cheese with Canadian bacon and cooked egg whites.

2. A better breakfast burrito

Classic breakfast burritos are filling, satisfying and nourishing, but unless you go the frozen route, you may not have the time to whip up a morning burrito. A faster, wholesome option awaits - simply top a whole-grain tortilla with your favorite Arla cream cheese, add fresh-sliced fruit such as kiwi, apple or banana, fold in half and enjoy!

3. Outstanding oatmeal

As breakfast cereals go, oatmeal is a nutritional champ. A 1-cup serving of plain oatmeal has about 150 calories, and it's loaded with nourishing fiber, protein and vitamin A. Add flavor with wholesome toppings like fresh berries, chopped apples, raisins or nuts. Here's even better news - plain instant oatmeal has the same basic nutritional value as the kind you slow-cook yourself, according to the USDA's Nutrient Database. However, be wary of flavored versions that may have a lot of added sugar.

4. Terrific toasts

A slice of toasted white bread slathered in butter isn't sufficient for a good breakfast, but you can take toast to the next level and create a morning meal that's tasty, wholesome and toasted. Start by toasting a slice of whole grain bread. Next spread on some protein - this could be a sugar-free peanut butter, almond butter or better-for-you cream cheese. Top with your favorite fruit or veggies. For example, banana slices go well with peanut butter; mango or kiwi cubes are yummy with light cream cheese; and tomato slices atop Arla's Peppercorn cream cheese make for a great wake-up call!

5. Easier eggs

Everyone knows eggs are a breakfast staple, but who has the time to prepare them in the morning when you're trying to get everyone out the door? You do! The microwave is your morning best friend, from reheating your coffee to whipping up delectable, easy and wholesome egg breakfasts. You can make scrambled eggs in minutes. Just crack an egg into a microwave-safe cup, add a tablespoon of water or milk, a dash of cayenne pepper and some salt, and a teaspoon or two of your favorite veggie finely diced, such as scallions, tomatoes or mushrooms. Top with a generous spoonful of shredded Havarti or Gouda cheese and microwave everything for 45 seconds. Stir and microwave for another 45 seconds until the eggs are set.

Breakfast doesn't have to be time-consuming or a disappointing compromise. A few better-for-you breakfast options can set a healthful, happy tone for the rest of your day.

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Fishing For a Healthy Meal? Seafood Is a Smart Choice

Brandpoint  |  2016-02-04

(BPT) - When it comes to mealtime, are you thinking fish? You should! Fish is the premiere natural source of omega-3 fatty acids, which are not naturally produced by the body and, therefore, must come from food. If you’re an expecting or breastfeeding mom, it’s even more important to eat fish because it’s a vital staple for optimal brain and eye development in babies, as well as brain and heart health for moms. Eating two to three servings of fish each week has also been shown to have a positive effect on developing babies’ and children’s IQs. Unfortunately, many mothers avoid eating fish based on fears associated with misinformation.

“Years ago, there were concerns that trace amounts of mercury in fish could be harmful, but, actually, hundreds of peer-reviewed studies show the health benefits of eating fish are real and the powerful nutrients in fish outweigh any potential concerns,” says Jennifer McGuire, MS, RD. “In fact, at a time when people are told to limit many foods, including popular proteins, seafood is among the handful of foods Americans are encouraged to eat more of for their health. Seafood is a satisfying and affordable source of protein that is easy to incorporate into meals twice a week.”

According to the 2015-2020 Dietary Guidelines for Americans, healthy eating patterns should include at least 8 ounces - or two servings - per week of a variety of seafood because it is an important part of eating patterns that contribute to a healthy heart and weight. Seafood also provides powerful nutrients including brain-building omega-3 fatty acids, protein, B vitamins, vitamin D, iron and selenium. In addition, eating seafood during pregnancy contributes to better health for babies.

Currently, the average American eats about half of the recommended amount of seafood, and the average mom-to-be eats less than a quarter of the recommended amount each week. If you’re not eating as much fish as you should, don’t worry - making a shift to add more seafood to your diet is easier than you think. Just substitute fish for meat, such as in a taco, or add it to a pasta dish. Fish can be the main course of a quick weeknight dinner, a pack-ahead lunch or even a weekend brunch. Fish is so versatile, you can easily add it to pasta, rice, tacos or a scrumptious salad, like this easy-to-make farro, tuna and fennel salad with crumbled feta.

Farro, Tuna and Fennel Salad with Crumbled Feta

Ingredients

1/2 cup farro, uncooked
1 (5-oz.) can tuna, drained
1 cup canned chickpeas, drained and rinsed
1/2 large bulb fennel, cut in half, cored and sliced very thin
2 generous handfuls baby arugula
2 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice
Zest of 1/2 lemon
1/4 teaspoon ground cumin
1/3 cup crumbled feta cheese
Salt and pepper, to taste

Directions

  1. Cook farro according to package directions. Drain well if any cooking water remains.

  2. Transfer farro to a large bowl. Add tuna (flake with a fork), chickpeas, fennel, arugula, olive oil, lemon juice, lemon zest, cumin and salt. Toss well.

  3. Spoon into a shallow serving bowl or small platter and sprinkle feta over the top.

That’s it! A quick, easy recipe that serves as a lunch or a light supper for four or as a side dish for six with just 310 calories and 12 grams of fat. It boasts 18 grams of protein as well as omega-3 fatty acids, too. To learn more about the benefits of seafood and find other healthy, easy recipes you can enjoy every day, visit www.GetRealAboutSeafood.com.

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Hearty Heart-Healthy Dishes

Family Features  |  2016-01-28

(Family Features) It may sound contrary to your healthy eating plan, but the human body actually needs some types of fat for heart and brain health. One common source is cooking oil, such as olive oil.

Of the cooking oils most commonly used in North America, such as olive oil, canola oil, peanut oil and various vegetable oils, olive oil contains the most monounsaturated fat, which is widely recognized for its potential role in reducing the risk of coronary heart disease. In fact, beginning in 2016, olive oils will display the American Heart Association’s Heart Check-Mark* to alert consumers about olive oil’s heart-healthy benefits.

Experience the distinctive tastes of different varieties of olive oil in these delicious dishes and find more heart-healthy recipes at AboutOliveOil.org.

Day Boat Cod with Melted Tomatoes and Shaved Fennel and Orange Salad
Serves: 4

olive oil
salt and pepper, to taste
4          cod filets (6 ounces each)
Olive Oil Melted Tomatoes (recipe below)
Orange, Fennel and Olive Oil Salad (recipe below)
4          lemons, cut into eighths

Heat oven to 400 F.

Heat medium sized saute pan on high. Add olive oil and heat. Salt and pepper cod. Add cod to hot oil and sear very hard on one side, until fish is golden brown and crisp.

Transfer cod to baking sheet that has been brushed with olive oil. Place cod in oven until it starts to flake, about 12 minutes. Remove cod from oven and keep warm.

Using spoon, portion Olive Oil Melted Tomatoes onto four large dinner plates. Allow some flavored oil to puddle on plate. Carefully transfer cod on top of warm tomatoes.

Then top cod with Orange, Fennel and Olive Oil Salad. Squeeze lemon wedge over entire plate.

Olive Oil Melted Tomatoes

8          large Roma tomatoes, peeled, seeded and cut in half
salt and pepper, to taste
6          basil leaves, shredded
3          tablespoons parsley, chopped
1          lemon, zested
6          large garlic cloves, peeled and sliced thin
extra-virgin olive oil

Heat oven to 325 F.

Place tomatoes in 9-inch cake pan and season to taste with salt and pepper. Scatter herbs, lemon zest and garlic on top of tomatoes.

Drizzle tomatoes with extra-virgin olive oil, which should come up about three-quarters of the way on tomatoes.

Cover with foil and bake until tomatoes are tender, approximately 40 minutes.

Orange, Shaved Fennel and Olive Oil Salad

1/2       large fennel bulb, sliced thin on mandolin
2          medium oranges, rind and seeds removed, cut into slices
1/2       medium lemon, juice only
3          tablespoons extra-virgin olive oil
1          tablespoon parsley, chopped
salt and pepper, to taste

Combine all ingredients and gently toss just before garnishing cod.

Roasted Brussels Sprouts with Sweet Peppers
Serves: 6-8

4          tablespoons extra-virgin olive oil
6          medium garlic cloves, chopped
3          tablespoons basil, chopped
2          tablespoons Italian parsley, chopped
salt and pepper, to taste
2          red sweet peppers, large diced
2          yellow sweet peppers, large diced
1          cup balsamic vinegar, reduced to light syrup

Heat oven to 375 F.

Combine Brussels sprouts with all ingredients except peppers and balsamic syrup. Toss Brussels sprout mixture and season to taste with salt and pepper.

Transfer mixture to sheet pan and roast in oven for 15 minutes. Stir sweet peppers into mixture and roast 5-10 minutes more.

Remove from oven and place on serving platter. Drizzle with balsamic syrup and serve immediately.

Vegetable Frittata with Roasted Asparagus and Tomatoes
Serves: 6

6          large eggs
1          tablespoon water
2          tablespoons Parmesan Reggiano, grated, plus additional for garnish
1          teaspoon garlic, minced
2          teaspoons shallots, small diced
1          cup russet potatoes, peeled, small diced, boiled until tender, drained and chilled
1          roasted red pepper, peeled, deseeded and diced
1          tablespoon parsley, chopped
1          tablespoon basil, chopped
3          tablespoons extra-virgin olive oil
1          cup cremini mushrooms, sliced
salt and pepper, to taste
1/4       cup fontina cheese
Lemon, Basil and Garlic Roasted Asparagus (recipe below)
Roasted Tomatoes (recipe below)

Beat eggs with water, then beat Parmesan into egg mixture and reserve.

Combine garlic, shallots, potato, pepper, parsley and basil, and set aside. Heat extra-virgin olive oil in 12-inch non-stick saute pan over high heat. Add mushrooms and saute until they start to brown. Reduce heat to medium and add reserved vegetable mixture. Saute for about 1 1/2 minutes. Season with salt and pepper, to taste. Add additional olive oil, if needed, then add reserved egg mixture to hot saute pan.

Cook 2-3 minutes until egg cooks and sets on bottom. Transfer saute pan to broiler and broil until light and fluffy, and almost totally set, about 2-3 minutes. Sprinkle fontina cheese on top of frittata and place back under broiler until melted, about 2-3 minutes. Remove to cutting board and cut into six triangle servings. Place one serving in center of plate. Garnish each portion with four stalks of Lemon, Basil and Garlic Roasted Asparagus and two wedges of Roasted Tomato. Sprinkle each portion with Parmesan.

Lemon, Basil and Garlic Roasted Asparagus

3          tablespoons fresh Italian parsley leaves, finely sliced
1          lemon, zested
1          large garlic clove, minced
24        large asparagus stalks (snap bottoms of individual stalks)
1/4       cup extra-virgin olive oil
salt and pepper, to taste

Heat oven to 400 F.

Combine parsley, lemon zest and garlic. Set aside.

Place asparagus on sheet pan in one layer and drizzle with olive oil. Season with salt and pepper. Roast 15-20 minutes. Sprinkle with parsley mixture and place back in oven for 3-5 minutes.

Roasted Tomatoes

3          tablespoons extra-virgin olive oil
6          large Roma tomatoes, quartered
3          fresh thyme leaves
1/2       garlic clove, minced
sugar, to taste
salt and pepper, to taste

Heat oven to 400 F.

Combine all ingredients in bowl and transfer to sheet pan lined with baking paper. Roast for about 20 minutes, or until done.

*Heart-Check Certification does not apply to recipes.

#13060
Source: North American Olive Oil Association

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