The history of King Cake

Let Them Eat Cake!Mardi Gras is synonymous with many things: beads, Bourbon Street, Hurricane cocktails, Cajun food, and of course, King Cake. In the midst of Mardi Gras celebrations, it’s hard to miss the colorful dessert known as King Cake dusted with green, gold and purple sugar and containing a special surprise for one lucky eater. What better time to try this sweet treat than on Fat Tuesday?

King Cake, which takes its name from the biblical three kings, is a dessert most often seen during Carnival season (starting on Epiphany Eve and ending on Fat Tuesday) and is a staple of pre-Lenten celebrations. Although King Cake is most commonly associated in the U.S. with Mardi Gras, the cake actually dates back to early pagan Europeans.

Make your own delicious King Cake at home >>The story behind the cake

The round shape of a traditional King Cake is said to be a reference to the route of the three wise men or to a king's crown. Throughout the years though, King Cake has taken many forms and variations with different shapes, flavors, colors and fillings.

However, one thing always remains the same: There is a hidden trinket baked inside the cake. This trinket is often a plastic baby figurine said to represent baby Jesus but can also be a bean or a coin. The lucky one who finds this trinket is said to have good fortune for the coming year and is appointed mock king for the evening, ruling over the festivities. Unfortunately, early pagan customs did not ensure such luck to the possessor of the trinket. After his year of king-like treatment, the not-so-lucky one was sacrificed as a way to ensure a good harvest.

On this last night before Lent, celebrate with a King Cake and see if you're the lucky one who gets to be king for the day.

Try this lighter version of King Cake >>More Mardi Gras recipes

Pecan-crusted catfish recipe for Mardi Gras
Fat Tuesday shrimp and sausage jambalaya recipe
3 Strong Mardi Gras cocktail recipes

4 Tips for vacationing with allergies

Doctor's orders

Dr. Maeve O'Connor sat down with SheKnows to discuss smart travel tips for vacationing with allergies.

Most of us look forward to vacations, a break from routine and a chance to get to know new cultures and try new foods. If you or a family member suffers from allergies, however, all that experimentation carries potential risk. But that’s no reason to stay home or let it ruin a special trip. Here are a few of my favorite “vacation survival guide” tips for allergy sufferers.

1BYOF

It may not be as glamorous as dining out at a fancy restaurant, but the best way to know exactly what allergens you’re ingesting is to “bring your own food.” For most allergy sufferers, this level of caution is probably not necessary, but it may be a worthwhile safety measure for those with the most severe allergies. And, no, BYOF doesn’t mean packing enough food to last an entire trip! Most vacation destinations have US-style grocery stores where you’ll be able to buy well-labeled foods to eat or prepare. If you’re especially concerned, consider a rental or suite with a kitchen so you can prepare every meal with familiar ingredients.

2Prepare for flights Healthy airline food?
Check out the best and worst in-flight foods here.

For many allergy sufferers, air travel is especially nerve-racking. The prospect of experiencing an allergic reaction without access to proper medical can be terrifying. But by following the BYOF tip above, you can control your situation and avoid a possible incident. If you don’t want to carry food on board, however, some airlines offer allergen-free meals. When booking your trip, check to see if your airline offers this option for your flight. If a special meal is requested, check again with the airline a few days before your departure to ensure that it doesn’t get lost in the shuffle. If your allergy is serious or life-threatening, it is also important to contact the airline and inform them of your risk factors; they may be able to stow emergency allergy treatment on board. Once notified, some airlines will even take extra measures to ensure that severely allergic passengers are not seated near passengers eating foods that may trigger their allergy. When it comes to potentially fatal food allergies, almost no measure is too extreme.

3Know the culture

If you’re visiting a foreign country — or even an unfamiliar part of your home country — prepare yourself for the difference. Learn the local language, or, at the very least, know the translations for the word “allergy” as well as your food triggers. Visiting Mexico and have a peanut allergy? Make sure you know that both “mani” and “cacahuete” are Spanish for "peanut" and many mole sauces contain peanuts. Taking a trip to China? Less strict labeling and mixing policies mean you must tread carefully in restaurants, especially if you’re allergic to peanut oil. Heading to India with a dairy allergy? Make sure you plan your meals carefully: Milk is a staple ingredient in many regions of India, and ghee (clarified butter) is hidden in many dishes.

4Be your own allergy advocate

This is an important mantra for allergy sufferers in general, but it’s especially important abroad: Take responsibility for your own allergies. Never rely on someone else to manage them for you. Even children should learn how to manage their exposure to triggers as early as possible. Be sure to have a complete picture of your allergic triggers (if you haven’t been tested, do so), and be proactive: Ask the waiter to double-check that a dish doesn’t contain an allergy trigger. If you’re not sure they completely understand your poor Spanish (or whatever the local language is), triple-check! When traveling, never assume anyone is looking out for you and you’ll always be in control.

Those are my tips for a happy, safe vacation for allergy sufferers who travel. Preparation is the key: Know your allergy triggers, know the place you’re visiting and take control yourself. Food allergies shouldn’t stand in the way of a great vacation.

Dr. Maeve O’Connor is an allergist and immunologist in private practice at Allergy Asthma & Immunology Relief (AAIR) of Charlotte, North Carolina. Dr. O’Connor also serves as adjunct assistant professor in the department of public health sciences at the University of North Carolina at Charlotte, and is preceptor for interns and residents in pediatrics, internal medicine and family practice in the Carolinas HealthCare System.

More on allergies

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Gluten-free Friday Artichoke-spinach frittata

Fabulous FrittataA frittata makes an easy meal whether you’re hungry for breakfast, lunch or dinner. Looking to add some interest to an egg dish? This recipe for artichoke-spinach frittata is just what you need!

Don't flip out

Did you know that a frittata is simply an Italian-style omelet? What makes it so amazing is that you can add just about any ingredients you'd like to create a fabulously fresh dish. Some frittata recipes call for you to flip the frittata to cook it on both sides, but this version doesn't — you just need to make sure you use an ovenproof saute pan or cast-iron skillet for your cooking.

Options for your eggs

Whip up this recipe and serve it for breakfast, lunch or dinner along with fresh fruit, crunchy bread or a side salad. If you'd like to add different ingredients to your frittata, the sky is the limit. From meats to veggies to herbs and cheeses, you'll easily find something to suit your tastes.

Check out this recipe for Swiss chard and mushroom popover bake >>Artichoke-spinach frittata

Serves 2

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.Ingredients:1 tablespoon olive oil4 eggs2 tablespoons milk1 (6 ounce) jar gluten-free, marinated artichoke hearts, drained and diced2 cups fresh spinach1 garlic clove, minced2 tablespoons grated Parmesan cheese, divided1/4 teaspoon salt1/4 teaspoon ground black pepperDirections:

In a medium bowl, add the eggs and milk and whisk them together. Add the salt, pepper and one tablespoon of the grated Parmesan cheese. Mix well and set aside.Add the olive oil to a medium-sized, oven-safe saute pan over medium-high heat. When hot, add the diced artichoke hearts and cook, browning them a bit, for about four to five minutes.Once the artichoke is browned, add the spinach and garlic and cook until the spinach wilts.Then add the egg mixture to the pan and swirl and tilt the pan a bit to get them evenly distributed. Use a spatula to lift the egg mixture around the edges to continue to distribute the eggs.Reduce the heat and cook for five to eight minutes. Every so often, lift the edges and the bottom with the spatula so the frittata doesn't burn.Turn on your oven's broiler. When the frittata has turned golden brown, remove the pan from the stovetop and place it under the broiler for one or two minutes, just so the top browns lightly.When the frittata has browned, remove it (be careful of the hot handle of the ovenproof pan) and sprinkle on the remaining one tablespoon of Parmesan cheese.Carefully slide the frittata from the pan to a plate and serve warm.

You really can make an exciting meal with eggs!

Try these Gluten-free Friday recipes

Breakfast bagels with mascarpone, apples, blueberries and honey
Pancakes and berry compote
On-the-go breakfast bars

A decadent recipe for rigatoni with wine-braised chicken and saffron cream

The delicate flavor of saffron infuses the cream-based sauce while chicken is simmered in white wine until cooked. They are combined with rigatoni for a restaurant quality meal that is sure to impress.

Elegant Italian at
its best

Saffron may be the most expensive spice in the world, but fortunately you don't need much to imbue dishes with its seductive flavor. Soaking saffron in hot liquid first is a great way to extract the maximum amount of flavor from the valuable spice. Though impressive, the dish comes together in about an hour and is absolutely company-worthy -- though it also makes for a special weeknight main. Although the recipe calls for rigatoni, your favorite pasta shape may be substituted.

Rigatoni recipe with wine-braised chicken and saffron cream

Serves 4 to 6

Ingredients:2 to 2-1/2 pounds whole chicken breast, cut into large piecesSalt and pepper2 tablespoons olive oil2 cups chopped white onions (or a combination of onions and shallots)6 garlic cloves, crushed2 cups dry white wine1 teaspoon saffron threads, crushed2 cups chicken broth1 pound rigatoni1 cup heavy whipping cream2 tablespoons (or more) fresh lemon juice2/3 cup chopped fresh basilDirections:

Season the chicken with salt and pepper.Heat oil in heavy large skillet over medium-high heat.Add chicken and cook until golden, about seven minutes per side. Transfer chicken to plate.Add onions and garlic to drippings in skillet; sauté until onions are slightly softened, seven to eight minutes.Add wine and saffron to skillet; bring to boil. Continue to boil until liquid is thickened and reduced by less than half, about eight minutes.Add two cups chicken broth to skillet. Return chicken to skillet; bring to boil. Reduce heat to low.Cover; simmer gently until chicken is very tender (adjust heat to prevent boiling and turn chicken over after 20 minutes), 30 to 45 minutes total.Transfer chicken to plate and cool. Reserve skillet with juices. Shred chicken meat; transfer to a medium bowl and reserve.Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot.Meanwhile, add cream to juices in skillet and boil until sauce is reduced to 2-1/2 cups and is thick enough to coat spoon, about 10 minutes.Stir in two tablespoons lemon juice and then chicken pieces. Stir over medium heat until heated through, adding more broth to thin sauce as needed and adding more lemon juice by the teaspoonful, if desired, about five minutes. Season with salt and pepper.Add chicken mixture to pasta in pot and toss to coat. Stir in basil. Serve pasta in large bowls and garnish with chiffonade basil.

Saffron extract may help curb your appetite and help you lose weight >>More saffron recipes

Meatless Monday: Saffron pilaf with grilled vegetables
Saffron-rice chicken recipe
Shrimp with lemon and saffron olive oil

Sugar-free banana bread with whole wheat flour recipe

This Banana Bread Is Moist & Sugar-Free!Banana bread is an all-time classic and the perfect comfort food to bake on a lazy day. Here's a healthier banana bread recipe alternative to the usual butter and sugar laced ones, using whole wheat flour and coconut oil. The addition of dates and fully ripe bananas add just enough sweetness so sugar is left out completely!

Hearty and nutritious, this sugar free banana bread recipe is for those of you who are looking to add more natural foods, whole grains and less sugar to your diet. Perfect for breakfast or as a healthy snack.

Sugar-free banana bread recipe with whole wheat flour

Makes 1 loaf

Ingredients:1-3/4 cups whole wheat flour1 teaspoon baking soda1/4 teaspoon cinnamon2 tablespoons rolled oats6-7 dates, pitted and chopped2 eggs1/4 cup coconut oil4-6 fully ripe bananas, mashed1/4 cup pecansCrumb topping recipe1/4 teaspoon cinnamon2 teaspoons coconut oil1 tablespoon rolled oats1 teaspoon light brown sugar, optionalDirections:

Preheat oven to 350 degrees F. Grease a loaf pan with coconut oil; then mix together crumb topping and set both aside.In a large bowl, sift together dry ingredients.In a blender, add bananas, dates, eggs and coconut oil and mix until smooth.Mix the wet ingredients in with the dry until smooth; then mix in pecans.Pour batter into the greased loaf pan and sprinkle crumb topping on top. Bake in the oven for 50-60 minutes. Cool before serving.

More banana bread recipes

Carrot banana bread recipe
Coconut zucchini banana bread recipe
Raspberry banana bread recipe

Boozy shamrock shake recipe

Boozy Version Of This McDonald's FavoriteYou can't have a proper St. Patrick's Day without a shamrock shake in one hand and a strong cocktail in the other, right? To make things a little easier on your drinkin' this year, we've combined the two into one super-boozy drink!

Forget the drive-thru this year and make your own shamrock shake at home, with the addition of vodka. Then, celebrate like a true Irishmen and chug it down — but watch out for brain freezes!

Need a kid-friendly recipe? Try our non-alcoholic version of the shamrock shake >>Boozy shamrock shake recipe

Serves 2

Ingredients:2-1/2 cups vanilla ice cream3/4 cup milk1/3 cup whipped cream, plus more for garnish3 tablespoons vodka (we used Voli lyte)2 tablespoons crème de mentheGreen food coloringGreen sprinkles and shamrock cookiesDirections: 

Place the ice cream, milk, whipped cream, vodka, crème de menthe and a few drops of food coloring into a blender. Blend on low until the mixture is thick and creamy. Add additional crème de menthe for a mintier flavor.Pour shakes into jars or milkshake glasses. Garnish with more whipped cream, green sprinkles and a shamrock cookie.

More St. Patrick's Day recipes

Desserts go green for St. Patrick's Day
7 Lucky St. Patrick's Day cocktails
Dark chocolate Guinness cupcake recipe

Anxiety 5 Practical ways to stress less

Robin Meade's Tips
To Reduce AnxietyAnxiety got you jittery and worried about something you can’t even put your finger on? Robin Meade, host of HLN’s Morning Express with Robin Meade and New York Times best-selling author of Morning Sunshine! How To Radiate Confidence and Feel It Too shares her tips after fighting through panic attacks on-air years ago. Her positive outlook is also reflected in her debut album Brand New Day available exclusively at Target stores and iTunes. Here are her five top tips for reducing stress and anxiety.

Robin Meade: My five favorite ways to bust stressDon't worry about what other people think of you

Certainly easier said than done, but Meade suggests trying not to let other people's negative thoughts eat away at you. "A lot of the anxiety I used to feel was rooted in the belief that I had to be liked, and that my worth depended on it," says the news anchor. "What I know now, is that when you become infatuated with the way other people perceive you, you are telling yourself that their view of you is more important than your own view of self." Reading from the back of her book Morning Sunshine!, Meade quotes Dr. Deepak Chopra: "True self-esteem comes from going beyond your image and knowing the core of your being, which is beneath no one, fearless and immune to criticism."

8 Ways to boost your self-confidence >>

Use the word "no" as a complete sentence

Meade recalls, "Back when I anchored local news, I would say yes to every request I got for a public appearance, no matter how big or small, whether I had time or not, and regardless of whether it took away from what little time I got to see my husband." She found herself saying yes just because it was too stressful for her to say no. Luckily, her co-anchor at the time gave her this sage advice: " 'No' is a complete sentence." You don't need to qualify the reason you're saying no when you turn down someone's request. "I'm not saying you shouldn't help people out as much as you can," says Meade. "But if you find yourself just saying yes because it's uncomfortable business to say no, then simply say 'No, but maybe next time.' " That way you leave the other person with the knowledge that you can fulfill their wishes maybe the next time and don't have to feel so bad about saying no.

Benefits of saying no >>

Stay in the present

Meade believes that a lot of our anxiety comes from imagined repercussions of what the future will look like as a result of what we are or aren't doing now. "For me, about 15 years ago, every time I had a bobble or misspoke on the air, my mind immediately shifted to the future, and how I might get in trouble for that slip-up when the boss came back in the office," she explains. "Or I'd worry maybe that bobble would be the reason they would need to fire me if they were looking for one. Or I wouldn't be able to pay my mortgage if I lost that job." She didn't just focus on the gaffe, she started making up – and fearing – scenarios in the future that would result from that single gaffe. "If you can keep your mind in the present, you can stop making up reasons to stress in your brain," she strongly states. "Don't get me wrong. Life has its real stress. But there's also the stress we cook up in our brains."

Find calm and inner peace in your life by being a mindful woman >>

Do a mind flip

You've heard the phrase "face your fears" and Meade embraced the adage as a means to stop having panic attacks. "Instead of dreading and fearing them I had to ask myself how do panic attacks benefit me? Sounds crazy, I know. But I was able to give them permission to stop coming because I stopped fearing them," she recalls. She expands on the concept by using the example of getting laid off from work and suggests swapping fretting for being proactive in changing your perception of being laid off. "Sit down and write out what the benefits of being laid off would be, and how that would serve you and others," Meade explains. "Maybe it would cause you to chase your real career dream. Maybe the tight financial situation would cause you to become a fantastic investor." By doing a mind flip, what you fear no longer has control over you.

8 Ways to overcome anxiety >>

Use music as an artificial mood enhancer

Can music really reduce anxiety? Meade thinks so. "It's awfully hard to feel stress as you're singing I'm Walking on Sunshine, so use the power of music as a great mood enhancer," she suggests. "We play upbeat music each morning during the commercial breaks to keep the broadcast team's spirits and energy up." Meade recommends playing uplifting, energizing songs to help you stress less. "I made sure the songs on my debut album Brand New Day were optimistic, bright and realistic, because while telling stories in song, I want to relay the can-do spirit of the human condition," she explains. "I hope you find your piece of truth and mood enhancement in those songs, too."

Click to download Robin Meade's album
Brand New Day on iTunes >>More ways to reduce anxiety and bust stress

4 Fun ways to counter anxiety
The United States of anxiety
Get control of unhealthy stress

Easy 5 layer Greek dip

A Cool And
Refreshing DipThis dip will send you far away to the Mediterranean. Hummus, lemon-scented Greek yogurt and fresh vegetables are layered and topped with feta cheese and herbs, making this super light and refreshing dip. Serve with tortilla chips or pita chips for a great summer snack.

This recipe is not only pretty easy to make, it's also delicious! Use homemade hummus or your favorite store-bought hummus. This recipe can also be made ahead and is portable, making it a great take-along snack or idea for your lunch box.

Easy 5 layer Greek dip recipe

Serves 6-8

Ingredients:1 container hummus (any flavor)1 cup of nonfat Greek yogurt1 lemon, zested1/2 cucumber, diced1 cup cherry tomatoes, halved1/2 cup crumbled feta cheeseFresh herbs such as parsley or oreganoTortilla chips for dipping (or pita bread) Directions:

In a serving bowl or platter add the hummus and spread evenly over the bottom of the dish. Add the Greek yogurt on top of the hummus and gently spread to cover the hummus.Sprinkle the Greek yogurt with the lemon zest then add the fresh vegetables. Top with the crumbled feta cheese and sprinkle with the fresh herbs. Serve immediately or keep chilled until ready to serve.

More easy dip ideas

Individual 7 layer dips
Spicy hot corn dip
Funfetti dip

Sunday Dinner Get your plate in shape with fish tacos

Get your plate in shape! For National Nutrition Month, the Academy of Nutrition and Dietetics offers this tip: Make seafood the protein on your plate twice a week. You'll be on your way with this recipe for Kiss of Lemon fish tacos!

Say yes to good nutrition!

March is National Nutrition Month and the Academy of Nutrition and Dietetics (the campaign sponsor) hopes to remind people about the importance of staying informed of healthy food choices and making good eating and exercise habits. What better time than spring to start new, positive habits? Work together with your family to accomplish your goals. The more your family works together to achieve the results, the better!

Tips to learn as a family:Make half your plate fruits and veggiesMake at least half the grains you eat whole grainsSwitch to low-fat or fat-free milkVary your protein sources (this fish tacos recipe can certainly help!)Cut back on sodium and empty calories from solid fats and added sugarsEnjoy your food but eat lessBe physically active (Adults: Get some brisk activity in two hours and 30 minutes or more a week and kids & teens: 60 minutes or more per day)

Learn and have fun together! Check out some National Nutrition Month games, quizzes and videos with your family. Then, enjoy a healthy, protein-filled meal with Kiss of Lemon fish tacos as the main dish!

Kiss of Lemon fish tacos

Recipe courtesy of Sunkist

Serves 4

Ingredients:1/2 cup plain nonfat Greek yogurt2 Sunkist® lemons, grated peel and juiced (divided)1 tablespoon honey1 teaspoon caraway seeds1/2 teaspoon freshly ground black pepper (to taste)2 cups finely shredded red and/or green cabbage1 pound halibut fillets (1/2- to 3/4-inch thick, skinned and cut into 4 portions)1 teaspoon chili powder8 (6-inch) corn tortillas4 tablespoons chopped fresh cilantro1 Sunkist® lemon, cut into wedges (for garnish)Directions:

Preheat your broiler.In a medium-sized bowl, combine the yogurt, lemon zest, juice from one lemon, honey, caraway seeds and pepper. Mix together until blended and smooth. Add the cabbage, mix well and set aside.Spray a broiler pan with nonstick cooking spray. Use the remaining lemon zest and the juice from one lemon to coat both sides of the fish. Add the fish to the pan and sprinkle with the chili powder.Broil the fish (set at about four inches from the broiler) for five to seven minutes on each side, or until cooked through (the fish should flake easily with a fork). Transfer to a plate or bowl and use a fork to shred the fish into large chunks.Warm your tortillas according to the package instructions. Add about 1/4 cup of the cabbage mixture into the center of each warmed tortilla. Divide the fish evenly among the tortillas. Top with cilantro and serve warm with a wedge of lemon.

Fish tacos are a fun meal to make together and enjoy with your family. Fish as a source of protein is ideal for healthy eating habits!

More Sunday Dinner recipes to try

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Orange glazed tilapia
Creamy chicken and wild rice casserole

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Spinach artichoke lasagna

A Decadent Lasagna That Tastes Like Dip!Even though this gooey, ultra-cheesy spinach artichoke lasagna feeds about 10, you aren't going to want to share any of it. Sure it may set you back more than your daily calorie goal, but after one bite, it'll all be worth it.

Made from homemade Alfredo sauce, spinach, artichokes and a ton of cheese, this will instantly become your new go-to lasagna recipe. Store-bought doesn't stand a chance against this decadent pasta dish.

Spinach artichoke lasagna

Serves about 10

Ingredients:

For the lasagna: 

12 lasagna noodles, cooked and rinsed1 container part-skim ricotta2 cups mozzarella cheese, shreddedAbout 1/2 cup shredded ParmesanSalt and pepper

For the Alfredo spinach sauce: 

4 tablespoons unsalted butter4 ounces cream cheese3/4 cup light milk2/3 cup shredded ParmesanSalt and pepper1 (5 ounce) container frozen spinach, cooked1 jar (14.5 ounces) artichoke hearts, drained and chopped2/3 cup sliced mushrooms4 cloves garlic1 tablespoon butterDirections: 

Preheat oven to 350 degrees F. Grease a 9 x 14-inch glass baking dish with nonstick cooking spray. Set aside. In a large bowl, mix together the ricotta cheese and 1-1/2 cups mozzarella cheese. Add salt and pepper.To make the mushrooms, heat the 1 tablespoon of butter in a medium skillet over medium heat. Add mushrooms and cook until soft, about 4 minutes. Remove from heat.To make the sauce, heat a large 3-quart saucepan over medium-high heat. Add butter and cream cheese. Heat until butter and cheese are halfway melted. Add milk and stir until mixture is thick and cheese is melted, about 4 minutes. Stir in Parmesan cheese and mix to combine. Heat an additional minute or until sauce is thick. Remove from heat and stir in mushrooms, spinach and artichokes.To make the lasagna, cover the bottle of the pan with sauce. Add lasagna noodles. Top noodles with ricotta and cheese mixture, spreading to cover with a spatula. Add more noodles and then top with sauce. Repeat until you are left with a layer of noodles. Top the noodles with the remaining sauce and 1/2 cup mozzarella cheese. Sprinkle with Parmesan.Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes or until cheese is nice and melted. Serve immediately.

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Sunday Dinner: Greek inspired lasagna
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The perfect one-bite cheesecake treat

Perfectly sweet & insanely simple

Cheesecake is a classic celebration treat. Why not take the flavors of cheesecake and Nutella and put them into a strawberry? It's the perfect one-bite celebration treat!

Enjoying a big slice of strawberry cheesecake is a great way to celebrate any occasion. However, life does not always allow us the time to make everything we want. That is where this cheesecake recipe comes in handy. In less than thirty minutes, you could be enjoying the taste of strawberry cheesecake without all of the hard work! Plus, the addition of Nutella makes this treat even more decadent.

Nutella cheesecake stuffed strawberries recipe

Serves 4

Ingredients:
1 pound ripe strawberries (tops cut off and centers hollowed out. You can use a small paring knife to help with this)1 (8 ounce) package Neufchatel cheese (or low-fat cream cheese)1/4 cup Nutella2 tablespoons powdered sugar1 teaspoon vanilla extractDirections:

Prepare strawberries and set aside.Working with the rest of the ingredients, add to bowl of electric mixer and beat until well-combined.Add mixture to a piping bag and squeeze into strawberries.You can choose to top your strawberries with optional ingredients like graham cracker crumbs, nuts, mini chocolate chips or drizzled chocolate.

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Tonight's Dinner Trailer mac cheese

Mac & Cheese Gets A MakeoverWith all the macaroni and cheese recipes out there, it's easy to make mac & cheese every night of the week and never have the same kind twice. So why not add some meat and potatoes for a change?

My son loves macaroni and cheese and I'm not talking about the kind that comes out of the little blue box. I'm talking about homemade, from scratch mac & cheese -- and I've made several different kinds using all sorts of different cheeses and herbs. The one thing I've never done, though, is added meat and potatoes as Better Homes and Gardens suggested.

Now before you start thinking I added prime rib and garlic mashed potatoes to my macaroni and cheese, I'm going to burst your bubble. When I say meat and potatoes, what I mean is chopped up hot dogs and potato chips. I mean, do you really think a toddler is going to have any interest in mashed potatoes and prime rib? Of course not! But hot dogs, potato chips and mac & cheese? That's a slam dunk any night of the week.

Trailer mac & cheese

Serves 6

Ingredients:2-1/2 cups milk2 tablespoons butter2 tablespoons flour8 ounces macaroni2 cups shredded cheddar cheese4 hot dogs, chopped1/2 cup crushed potato chipsDirections:

In a medium saucepan, heat milk over medium heat until heated through, but do not boil.In a 3-quart saucepan, boil the macaroni according to the package directions.While the macaroni cooks, melt the butter over medium-high heat in a large saucepan. Once melted, whisk in the flour until creamy. Gradually whisk the heated milk into the butter mixture a half cup at a time until thick. Gradually whisk in the cheddar cheese until the mixture is smooth and the cheese is melted.Stir in the hot dogs and continue to cook until the hot dogs are heated through. Stir in the macaroni and cook until heated through, about five minutes. Spoon into bowls, top with potato chips and serve.

More Tonight's Dinner recipes >>Other mac and cheese recipes

Creamy macaroni and cheese soufflé

Gluten-free macaroni and cheese

Radiatore macaroni and cheese

Sarah's Slim down Week three of Inferno

Sarah's Slim-Down: Week 3
Staying hydrated?
About that...

Ever wonder if a diet plan's claims are for real? We sure do — so we've decided to put health and diet plans to the test, starting with DailyBurn.com's Inferno program. Is it too good to be true?

This week brought a blizzard, three feet of snow and two days of shoveling out my very long, very wide driveway. That was a little intense — so on those days, that was my exercise. But I also got some Inferno time in this week, too.

In the end, though, I found myself right where I started — without any change in my weight. It's disheartening, to say the least. Still, I can pinpoint two things that acted against me this week. First, with the storm I found myself eating what was convenient (read: not that healthy). Second, I am not hydrating nearly enough. These are the two things I will be correcting this week — along with exercising even more.

Sarah's stats

Height: 5'6"

Starting weight: 194 pounds

Current weight: 192 pounds

Getting my drink on

Rule No. 2 of the DailyBurn.com plan I am following? Drink more water — including starting the day with two glasses of water.

Sounds easy, right? Well, not quite as easy as I expected (I know, that sounds idiotic, but it's true). Turns out drinking two glasses of water before my morning coffee is... hard. Over the last two weeks, I've gotten used to it and made some adjustments. For instance, though I usually love ice water, first thing in the morning it's too hard for me to swallow. Skipping the ice helps. Somewhat.

Also, I realized that I still am not drinking enough water — particularly on busy days. Since being hydrated is so important to weight loss, I asked some experts for out-of-the-box tips on how to ensure I'm adequately hydrated. You know, besides just "Drink more water."

Step up the flavor

One of my big complaints was that water didn't always taste good to me (especially first thing in the morning). But as Jill Weisenberger, MS, RD, CDE, author of Diabetes Weight Loss: Week by Week, says, you can fix that by flavoring the water.

"We drink more when the beverage tastes good. I have my patients experiment with flavoring their water with fruit, vegetables and herbs. A common favorite is cucumber and mint," says Weisenberger. "Some add-ins [like citrus] flavor the water very quickly. Others take one to five hours. If I wait overnight for the strawberry-lime-rosemary water, it's a beautiful pink color and oh so delicious."

Remember water content

Staying hydrated isn't just about what you drink — what you eat can help too, says Rebekah Langford, RD, CDN, a clinical dietitian and culinary nutritionist at Montefiore Hospital in New York.

"Pick foods that have a high water content. For example, lettuce, watermelon, tomatoes, grapefruit, avocados (surprisingly, 81 percent water by weight according to USDA!) and cucumbers are all loaded with not only water, but electrolytes such as potassium and sodium, which are an important part of hydration," says Langford. "You can also freeze ice cubes with these items in them and add to your water bottle for a drink that's not only refreshing but beautiful to look at."

Loosen it up

Love oatmeal? Although I prefer mine gluey, adding more water can mean more hydration.

"By opting for a thinner oatmeal, you can add more fluid to your morning breakfast bowl. If you eat some dried fruit, pair it with a cup of water. Think of it as replacing the water that would be in fresh fruit," says Alexandra C. Oppenheimer, MS, RD, CDN, a registered dietitian and nutrition consultant.

Use a straw

Drinking out of a straw can make a big difference too, believe it or not.

"The absent-minded action of sucking through the straw, especially while working, will cause you to consume more fluids throughout the day," says Megan Ware, RD, LD.

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Parsnip recipes

Celebrating ParsnipsCreamy white in color, parsnips look like white carrots. And although they're related to the carrot, parsnips have a distinctively different sweet and nutty flavor perfect for roasting, mashing, frying and steaming.

Parsnips are an excellent source of vitamins C, B6 and E, fiber, folic acid and potassium. They have a texture similar to potatoes, and mash beautifully without becoming gummy. Like its carrot cousin, the core in larger parsnips can be bitter, overpowering the naturally sweet nature of the vegetable. Remove the core by cutting the parsnip in quarters lengthwise and cutting away the triangular shaped core.

Parsnip puree recipe

Serves 4

Ingredients:2 pounds parsnips, peeled and roughly chopped1 cup milk1 cup water1 teaspoon vanilla extractKosher salt and freshly cracked white pepper1 tablespoon minced fresh Italian (flat-leaf) parsley Directions:

In a medium saucepan, combine parsnips, milk, water, vanilla and a pinch of salt. Bring to boiling over medium heat; reduce to a simmer. Cook, stirring occasionally, until parsnips are soft, about 20 minutes. Remove from heat and strain mixture, reserving liquid.Transfer parsnips to the bowl of a food processor. With the processor running, stream in enough of the milk mixture until the desired consistency is reached. Garnish with parsley, and serve warm.

Roasted parsnip recipe

Serves 4

Ingredients:2 pounds parsnips, peeled and roughly chopped2 tablespoons extra virgin olive oil3 garlic cloves, smashedKosher salt and freshly cracked black pepperDirections:

Preheat oven to 400 degrees F. In a roasting pan, combine parsnips, oil, garlic, salt and pepper; toss to coat.Place pan in oven. Bake 25 to 30 minutes or until parsnips are fork tender and browned. Remove from oven. Serve warm.

More parsnip recipes

Parsnip and cheddar souffle recipe
Parsnip au gratin recipe
Rosemary and maple syrup parsnips

Immunity boosting foods to help you and your kids stay well

Keep Back-To-School
Colds And Flu AwayThe kids are back at school and all should be well in the classroom… for now. But beware -- the dreaded cold and flu season will soon be upon us. Arm yourself with the right foods and you can eat your way through a healthier wintertime.

The icky weather will be on its way, and the closed quarters of the classroom and close proximity of other kids with colds and the flu will provide a germtastic adventure at school. One way to help your kids avoid the crud this school year? Keep immunity-boosting foods on your menu as a delicious and nutritious effort to help your kids avoid getting sick.

Eat well, stay well

The change in the seasons can stress the body and make people more susceptible to catching a cold or the flu. Being confined to crowded rooms, getting less rest than during the summer season and the stresses of school in general don't help either.

Good nutrition (along with exercise, rest and staying hydrated) provides a big boost to your immune system. Seasonal fruits and vegetables can help feed your body with immunity-boosting vitamins, minerals and antioxidants to help in the fight.

What's good for the fight

There are many foods that are good for you, and while this is not a comprehensive list of all the good foods and their nutritional values, it's a start. Consider adding some of the following foods to meals you make for your kids. Some of these might not be at the top of your kids' list of things to eat, but there are ways to incorporate them into delicious meals.

Almonds

The vitamin E in almonds is a powerful antioxidant that may help keep colds and upper respiratory infections away. Add toasted almonds to homemade granola bars or use almond butter instead of peanut butter on sandwiches or to spread on apples or celery sticks. Check out these recipes for almond butter varieties.

Apples, raisins and red grapes

Rich in antioxidants, the vitamins, minerals and other nutrients found in these fruits can protect and repair damaged cells. Try these fruits in a fun fruit salad or simply as snacks. You could also serve cornbread stuffing with apples and raisins.

Garlic

Shown to have antibacterial and antiviral properties, garlic can work as an antioxidant and stimulant for producing white blood cells. Add garlic to soups, stews and pasta sauce. Consider trying this recipe for garlic soup with cilantro dumplings.

Mushrooms

Low levels of vitamin D have been associated with an increased risk of developing a more severe flu. Grab the mushrooms for added vitamin D in your diet. Add mushrooms to omelets or top a pizza with them. For breakfast, whip up a mushroom and cream cheese omelet.

Oats and barley

The fiber in oats and barley contains antioxidants and antimicrobials. Studies show these can help speed wound healing and boost immunity. Go back to basics with chicken and barley soup or make your own variety of homemade granola.

Spinach

This super food is packed with nutrients, folate (good for producing new cells in the body), fiber, iron, antioxidants and many vitamins that help boost the immune system. Try using spinach instead of lettuce in your next salad. Strawberries add interest to this sesame, strawberry and spinach salad.

Sweet potatoes

Beta-carotene and vitamin A (which may reduce the risk of some cancers) are part of the sweet potato's makeup. Your kids will love these baked sweet potato fries!

Yogurt

A great source of calcium, the vitamin D in yogurt may help to stop viruses from spreading in the body and probiotics found in yogurt can help fight infections and boost immunity. Likely a favorite items on this list, put together a yogurt parfait for breakfast or as a dessert after dinner. Try these berry yummy yogurt parfaits for some fun!

More recipes with immunITY boosting ingredients

Baked apple and carrot casserole
Greek spinach veggie burgers
Sweet potato shepherd's pie
Tomato mushroom soup

Banana salted caramel cream dessert

It's Dessert Time!No need to wonder "what's for dessert?" This will be your new favorite summertime dessert!

Banana and salted caramel are the perfect pair. This dessert is even easier than you can imagine and the best part is that it's beautful enough to impress even your fanciest of guests. Crunchy oatmeal cookies, creamy pudding, sweet whipped cream, sliced bananas and, of course, salted caramel. The best stuff known to man! This dessert is going to be a perfect addition to your summer menu.

Banana salted caramel cream dessert recipe

Yields 6 parfaits

Ingredients:8 store-bought crunchy oatmeal cookiesHomemade vanilla pudding1 pint cold heavy whipping cream20 caramel candy squares (unwrapped)1 tablespoon heavy whipping cream1 teaspoon sea salt (or more if wanted)3 large bananasDirections:

In a large zip-top bag add store-bought crunchy oatmeal cookies. Using a mallet (or rolling pin) gently crush the cookies. Pour into small bowl. Drizzle with melted butter and toast in the oven for 10 minutes until brown and crunchy. If you want to skip the toasting stage, it's OK, but the cookies might get soft faster than if you don't toast.Prepare homemade vanilla pudding (or boxed pudding if you prefer).Add cold whipping cream to a mixing bowl and beat with mixer until soft peaks form. Keep in fridge until ready to layer.Melt caramel squares over medium-low heat with one tablespoon of heavy cream. Once melted add a teaspoon (or more) of good-quality sea salt. Let cool for a few minutes and add to squeeze bottle.Slice the bananas into 1-inch slices.Take six parfait glasses (or Mason jars) and start assembling the dessert. Add oatmeal crumbles to the bottom of glasses, then a layer of pudding, a few slices of banana, whipped cream and finally salted caramel. Repeat layers until you reach the top. On the top layer garnish with salted caramel squeeze, a sprinkle of crunchy topping and a banana slice.Keep refrigerated until ready to eat.

More layered desserts

Layered summer desserts
Easy pumpkin parfaits
White chocolate and raspberry parfaits

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