This and That: February 2013
Snacks, suggestions and statistics for the month of February.
Impossibly cute Valentines abound, but none easier than the Marbled Red Velvet Brownie Hearts that grace our cover. Red velvet and cheesecake batter are swirled to create these clever brownies that are impossibly good and will feed an entire second-grade class.
Speaking of clever, here’s a fabulous trick for your next pork loin: Stuff it with prunes. They make everything taste better—seriously. Try a beautiful Prune-Stuffed Cajun Pork Loin (pictured below) for dinner this month.
Can you pinch more than an inch around your middle? If so, you may have a higher risk of having a heart attack than your slim-waisted counterparts, even if you are of normal weight.
When Mayo Clinic researchers evaluated body mass index and waist-to-hip ratios on more than 12,700 adults, they found peo- ple of normal weight who had more belly fat, had a higher risk of having a heart attack than even those who were obese. In fact, those with a “muffin top” were nearly 3 times more likely to die from a cardio- vascular event and 2 times more likely to die in general, than those who didn’t have high waist-to-hip ratios.
To get your waist-to-hip ratio, divide your waist size by your hip size in inches. A normal waist-to-hip ratio is less than .85 for women and less than .90 for men.
—Diane Welland, MSRD
DID YOU KNOW 52% of Americans think figuring out their income taxes is easier than knowing how to eat healthy? Go figure.
SMART SNACK: DRIED PEARS
If you have an abundance of pears, try drying them. Thinly slice whole, uncored pears, lay on parchment paper and “dry” in a 200F oven for 6 to 7 hours. Store in an airtight container, and use in your favorite recipes.
We like them in granola.
Our hearts skipped a beat when we came across these adorable marbled heart brownies from blogger Jessica Segarra.
A perfectly juicy pork loin, stuffed with prunes and finished with your favorite Cajun seasoning.
Leftover brown basmati rice makes this Chinese dish a snap.
Buckwheat, with a bold yet slightly nutty flavor are balanced by the mild vegetable broth and Asian greens and spices.