Month: August 2018

2018-08-29T13:03:00

(BPT) – Looking to spend time away without spending a ton of money? Your wanderlust doesn’t have to directly compete with your desire to save. With a few smart tips and tricks, you can cut costs and make the most out of your trip. These seven savings strategies make travel more accessible, enjoyable and affordable than ever before.

1. Pre-pay your hotel stay and save: Plan ahead to get the best rates at hotels. For example, at Extended Stay America hotels, guests who pre-pay their stay more than seven days before their arrival date can receive 5 percent off their nightly rate and guests who pre-pay more than 21 days in advance can receive 10 percent off their nightly rate.

2. Shop and purchase tickets in advance: Consider researching tickets for museums, tours, amusement parks and other travel activities to see if advanced purchase discounts are available. Bonus: You’ll have one less thing to do when you get there because you’ll have tickets in hand!

3. Create a balance between eating in and eating out: Other travel expenses beyond the hotel rate are also worth considering. The cost of dining out, particularly for a family, adds up. The convenience of having a fully equipped kitchen (with full-sized refrigerators) at your fingertips helps you save money and maintain healthy eating habits by creating home-cooked meals right in your hotel room. Additionally, look for hotels that offer onsite complimentary breakfasts.

4. Bring along furry family members: Boarding pets or hiring a pet sitter can add up quickly. If your hotel is pet-friendly, that can be a big savings, plus Fluffy or Fido will be there with you making memories that last long after your trip has ended.

5. Focus on the essentials you’ll need during your stay: Other hotel necessities to seek out include free Wi-Fi with enhanced speeds, premium cable and on-premise laundry facilities so you can enjoy the comforts of home away from home — without any added costs.

6. Be flexible on timing: Weekend rates are typically higher than other days of the week, so consider adjusting your stay when possible or staying longer to take advantage of cheaper rates. Some hotels offer length-of-stay discounts, even during peak travel periods like school breaks and holidays. At Extended Stay America, the Stay More, Save More discount means the longer guests stay, the more they save off their nightly rate, so sometimes it pays to stay that extra day!

7. Take advantage of other discounts and rewards: Hotels and attractions often have a variety of discounts available, so the simple step of asking could unleash hidden savings for seniors, military and government personnel, and even group rates. Even if you don’t qualify for a special category discount, look into hotel, restaurant and general rewards programs available to anyone. One useful example is the Extended Perks program that does away with points and instantly gives members great savings on hotel stays, rental cars, theme parks, entertainment, dining and more so guests can save more while doing more. Guests can join for free today and start saving immediately via ESA.com, as well as take their savings with them when they travel by downloading the mobile app.

2018-06-26T12:01:00

(BPT) – When it’s time to entertain, the grill can be a host’s best friend by making it a breeze to cook and relax outside at the same time. Grilled Flank Steak with Southwest Corn and Grape Salad is guaranteed to please the senses with its tasty flavors; beautiful color medley from red and green grapes, avocado and corn; and variety of pleasing textures.

Why serve ordinary side salads when extraordinary dishes like an Italian-inspired grilled bread salad offer a fresh twist? Panzanella Salad with Grapes and Radicchio pairs grilled Italian bread and onions with a refreshing combination of radicchio, cucumber and grapes. Tossed in a zesty dressing and garnished with crumbled goat cheese, this salad adds a touch of wow to any menu.

Speaking of dressing up, remember that any color of grapes from California — red, green or black — make the perfect edible centerpiece. For a low-calorie dessert, try freezing grapes for the perfect way to end any meal.

For more recipes visit GrapesfromCalifornia.com.

Grilled Flank Steak with Southwest Corn and Grape Salad

Prep/marinade time: 25 minutes. Cook time: 15 minutes

Yield: Serves 4

Ingredients

1 1/4 pounds trimmed flank steak

1/2 teaspoon kosher salt (divided)

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Freshly ground pepper to taste

3/4 cup corn kernels, either freshly cut off the cob or thawed, frozen corn kernels

1/2 avocado, diced

3/4 cup red California grapes, halved

1/2 cup green California grapes, halved

1 tablespoon chopped shallot

2 teaspoons extra-virgin olive oil

2 tablespoons lime juice

1/2 teaspoon lime zest

2 tablespoons chopped cilantro (optional)

Directions

Pat the steak dry. In a small bowl, combine 1/4 teaspoon salt, the cumin, coriander and freshly ground pepper. Rub the mixture onto both sides of the steak; let stand for 15 minutes. Place the steak on a medium-high grill and cook it for 5 minutes on one side without moving it. Flip the steak and cook for another 4-5 minutes for medium-rare, or until desired doneness is achieved. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes before slicing.

While the steak is resting, combine the corn, avocado, grapes, shallot, olive oil, lime juice, lime zest, the remaining 1/4 teaspoon salt, and pepper to taste; mix gently. Cut the steak diagonally across the grain into 1/4-inch thick slices. Arrange the steak slices on a serving platter or among four plates and top with corn and grape salad. Garnish with cilantro.

Panzanella Salad with Grapes and Radicchio

Prep time: 10 minutes. Cook time: 10 minutes

Yield: Makes 6 servings

Ingredients

Dressing

2 tablespoons olive oil

2 tablespoons white balsamic vinegar

1 tablespoon orange juice

1 teaspoon orange zest

1 teaspoon honey

1/2 teaspoon Dijon-style mustard

2 teaspoons chopped fresh tarragon

2 tablespoons chopped fresh parsley

1/4 teaspoon kosher salt

1/4 teaspoon pepper

3 (1-inch thick) slices whole grain rustic bread

3 (1-inch thick) slices of red onion

2 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

3/4 cup red California grapes

3/4 cup green California grapes

1 cup roughly chopped radicchio

1 cup large-dice English cucumber

1/4 cup chopped pistachios

2 ounces goat cheese, crumbled

Directions

In a small bowl, combine the olive oil, vinegar, juice, zest, honey, mustard, tarragon, parsley, salt and pepper. Set aside.

Heat grill or grill pan to medium high. Using a brush, lightly coat the bread and onion slices with olive oil. Season with salt and pepper. Place the onion slices on the grill. Cover and cook until charred, about 4 minutes, then flip and cook, covered, for another 2-3 minutes. Set aside. Grill the bread for 3 minutes or until toasted. Flip and grill another minute. Set aside. Roughly chop the grilled onions and the bread into 1” square pieces.

In a large bowl, combine the onions, bread, grapes, radicchio, cucumber and pistachios. Add the salad dressing and gently toss to combine. Divide the salad into 6 equal servings and top each with goat cheese.

2018-08-29T07:01:00

(BPT) – More research seems to be contradicting the oft-stated notion that we eat too much salt. The latest such study appeared in The Lancet, one of the oldest and most prestigious medical journals. The study found that for the vast majority of people there is no health benefit from a low-salt diet and no harm from the average salt consumption of most people around the globe today.

The lead scientist working on this study, Dr. Andrew Mente of McMaster University, worked with researchers from around the globe to monitor the salt intake and health of over 95,000 individuals in 18 countries for an average of eight years. They also monitored the associations between sodium and potassium intake and blood pressure and cardiovascular disease and mortality.

They found that most people around the world already eat in the healthy range of sodium consumption — between 3,000 and 5,000 mg per day — and that people who consumed salt at the higher end of the healthy range had better health outcomes and fewer incidences of heart attacks. Only in China, where consumption was over 5,000 mg per day, was intake associated with cardiovascular disease and stroke. In addition, they found a positive effect of increased potassium consumption, noting, “All major cardiovascular outcomes decreased with increasing potassium intake in all countries.”

Despite this new research the Food and Drug Administration (FDA) continues to insist that Americans should consume no more than 2,300 mg per day of sodium and the American Heart Association recommends a daily maximum of 1,500 mg. Americans currently consume an average of 3,400 mg per day.

Dr. Martin O’Donnell, also at McMaster University and a co-author of the study, said, “Public health strategies should be based on best evidence. There is no convincing evidence that people with moderate or average sodium intake need to reduce their sodium intake for prevention of heart disease and stroke.”

2018-08-29T09:05:00

(BPT) – Sponsored By Cape Cod^® Potato Chips

From celebratory gatherings to game days and movie nights, there’s nothing better (or more addicting!) than potato chips and dip.

Not all chips are created equal, especially when you’re dipping. Scoop up these easy-to-make dips with new thick, wavy-cut Cape Cod Waves™ Potato Chips and you’ll be in for a real treat. These kettle cooked chips have a hearty crunch so they are perfect to pair with even the thickest of dips.

Sure, you can pick up a variety of dips at the grocery store, but once you make any of these delicious dip recipes from scratch, you’ll never go back to store-bought dips again. Pick up a bag of Cape Cod Waves™ Potato Chips and get ready to dive into one of these seven delicious recipes.

Liz Joy’s Simple Hummus

1 can chickpeas, rinsed

1 clove garlic

1/4 C. olive oil, plus more for serving

2 TBSP fresh lemon juice

2 TBSP tahini

Salt to taste

1 fresh red pepper, chopped fine

Blend all ingredients in a food processor until smooth.

Baked Potato Dip

16 oz. sour cream

2 C. sharp cheddar cheese, grated

1/3 C. fresh chives, chopped

2 tsp. hot sauce

Cook bacon over medium heat. Remove from the pan and set it on a paper towel to drain. Crumble the bacon and mix it with the sour cream, cheese, hot sauce and chives, reserving a bit of the bacon and chives for garnish. Cover and refrigerate for one hour. Garnish with reserved bacon and chives and serve. Tip: This can be made 24 hours ahead of time.

Caramelized Onion Dip

3 TBSP butter

2-3 yellow or Vidalia onions, sliced thin

2 garlic cloves, minced

dash of brown sugar (optional)

1/2 C. mayo

1/2 C. sour cream

8 oz. cream cheese, softened

1/2 tsp. paprika

1/2 tsp. thyme

1 TBSP balsamic vinegar (optional)

Salt and pepper to taste

Melt the butter in a saucepan. Add the onions and garlic, cook slowly over low heat until caramelized, sprinkling with brown sugar if desired. (They’ll take on a deep, golden-brown hue.) Cream the mayo, sour cream and cream cheese until smooth. Add the rest of the ingredients and mix well. Refrigerate for an hour and serve.

Beer Cheese Dip

1 clove garlic, minced

1/4 C. butter

1/4 C. flour

12 oz. beer

6 C. shredded cheddar cheese

Green onion, chopped (for garnish)

Melt butter in a saucepan. Add garlic. Make a roux by adding flour and stirring for 2 or 3 minutes. Add beer and heat until it starts to boil, stirring constantly (the mixture should thicken up). Reduce heat. Add the cheese (1/2 cup at a time) and stir until it’s melted and smooth. Garnish with green onion and serve.

Corn Dip

1 can yellow corn, drained

2 cans Mexican corn, drained

1 can green chilies, drained

1 can diced tomatoes/green chilies, drained

1 C. sour cream

1 C. mayo

4 or 5 green onions, chopped

2 C. shredded cheese, cheddar or jack

Mix all ingredients, reserving some green onion for garnish. Cover and refrigerate for at least an hour.

Ketchup Dip

1/2 onion, minced

16 oz. sour cream

1/2 C. natural ketchup

1 TBSP Worcestershire

Green onion, chopped, for garnish

Mix all ingredients, cover and refrigerate for 2 hours.

Chorizo Queso Fundido

6 oz. chorizo, crumbled, with casings removed

2 1/2 C. Oaxaca, mozzarella, muenster or Monterey Jack cheese

Cilantro for garnish

Preheat oven to 350 degrees Fahrenheit. Cook the chorizo over medium heat until browned, stirring to make sure it doesn’t stick. Place browned chorizo on paper towels to drain. If you’re using the same skillet, drain the excess fat. Or, you can use any oven-safe dish. Place half of the chorizo back in the skillet or your oven-safe dish. Top it with the cheese. Bake for 10-12 minutes until bubbly. Sprinkle remaining chorizo on top. Garnish with cilantro.

2018-08-29T08:01:01

(BPT) – Kids’ school days are packed with learning, laughing and lots of fun. To get the most out their time in class, it’s important their bodies and minds are properly fueled. Packing a healthy lunch is on of the easiest ways parents can support their child’s education during the day while they can’t be there. Healthy foods keep distracting hunger pangs at bay while providing important nutrients to support focus and learning.

Many traditional healthy foods aren’t necessarily kid-friendly, which leaves moms and dads wondering how to pack a wholesome lunch that will actually get eaten. Fortunately, a little creative thinking and a few simple lunchbox tricks can help you create tasty meals that will fuel your kids throughout the school day. Consider these seven smart ideas and be inspired to create your own kid-approved combinations.

Think outside the loaf: Sandwiches are a lunchbox staple, but that doesn’t mean you’re limited to two pieces of bread. To add variety and boost nutrient intake, incorporate fun variations. For example, use whole-grain tortillas to create wraps, or, go one step further and cut up the rolls for bite-size “sushi” that makes it fun for lunching. Another idea: use whole-wheat waffles as the sandwich ends and fill with peanut butter and banana or cream cheese and apples.

Colorful creations: Ever notice how everything associated with kids has tons of color? Children are attracted to vivid hues and you can use this to your advantage when you pack lunches. Put a rainbow in every lunch by packing colorful produce such as green cucumber, cherry tomatoes, purple plums, orange carrots and yellow peppers. You’ll keep things visually stimulating and the various colors of fresh foods mean they are getting a variety of vitamins and minerals.

Fantastic freeze-dried fruit: Fresh fruit isn’t always an option and that’s when delicious Crispy Fruit freeze-dried snacks from Crispy Green can save the day. The perfect complement to any healthy lunch or the ideal lightweight portable snack, Crispy Fruit comes in many single-serving varieties to keep lunchboxes interesting, including banana, apple, pineapple and pear. You can feel good about giving your kids a snack that is 100 percent fruit, non-GMO and allergen-free with no additives or sugar added.

Breakfast for lunch: Is it backwards day? No, but you can get a little crazy by shaking things up when you pack breakfast foods for lunch. Kids will grin with joy as they open their pack to see their favorite whole grain cereal with a side of milk, or muffins with secret healthy ingredients like fruit or shredded veggies. You might even consider your child’s favorite breakfast sandwich or a yogurt parfait as a wholesome lunch option.

Slurp up soup: Cold lunch doesn’t necessarily need to be cold. Get a reusable insulated container and get ready to delight those kid’s taste buds with vitamin-rich soup. Whether you choose a hearty alphabet soup bought from the store or decide to make a batch at home, look for options packed with different vegetables and limited salt. Simply heat up in the morning and it will be ready and waiting come lunch time. Warm soup satisfies the stomach while warming the heart.

Dip and munch: If you have a hesitant kid who is known to snub their nose at fruits and veggies, consider making eating more fun by packing a side of dip. Children adore the act of dipping and it makes eating a fun, interactive activity. A little yogurt will encourage kids to gobble up fruits like orange wedges, apple slices or halved strawberries. Low-fat salad dressing or hummus is the perfect pairing for veggie straws including carrots, celery or sweet peppers.

Protein pick-me-up: Protein helps kids feel fuller for longer, getting them through those lengthy school days. It’s important to pack a protein source in lunch, but meats aren’t your only option. Eggs are high in protein, so try hard-boiled or scrambled and pack in an insulated container. Other kid-friendly foods high in protein include cottage cheese, Greek yogurt, beans and many nuts or nut butters.

You are what you eat, so it’s important to choose your children’s foods wisely. For more tips about packing wholesome lunches and living a healthy family lifestyle, visit www.produceforkids.com/poweryourlunchbox or smartlifebites.com.