Monthly archive for April 2016

Recipe of the Week: Brunch Parfaits

Assemble everything but the granola and almonds ahead of time, and store in the refrigerator for up to an hour. Sprinkle with granola and almonds just before serving for the optimum crunch. Yield: 4 servings (serving size: 1 parfait) Nutritional Information: 279 Calories; 14% Calories from fat;

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Recipe of the Week: Moroccan-Spiced Baby Carrots

Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots. Photo: Johnny Autry; Styling: Mary Clayton Carl   Yield: Serves 4 (serving size: about 2/3 cup)   Total time: 22 Minutes Recipe Time: Hands-on: 7 Minutes Total: 22 Minutes   Nutritional Information:  96

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Finding a Good Doctor

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Take Your Workout Outside

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Recipe of the Week: Wok-Seared Chicken Tenders With Asparagus & Pistachios

Here’s an East-meets-West chicken stir-fry that will soon become a family favorite. Serve it over rice with a simple salad of arugula and orange sections dressed in a light vinaigrette. Makes: 4 servings, about 1 1/4 cups each Active Time: 25 minutes Total Time: 25 minutes   Ingredients

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Recipe of the Week: Chicken & Strawberry Salad

Recipe of the Week: Chicken & Strawberry Salad

Pair this simple, no-cook  meal with toasted buttery baguette slices. Photo: Randy Mayor; Styling: Rose Nguyen   Yield: 4 servings Recipe Time Prep: 20 Minutes   Nutritional Information: 333 Calories; 16.4 g Fat (4.9 g Satfat, 8.3 g Monofat, 2.1g Polyfat), 32 g Protein; 14.8 g Carbohydrate

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Program Contact: Kim Andreola
Phone: 856-533-9787

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