Tips From Canada`s Food Guide

Healthy Food: Tips From Canada's Food Guide

You should have one at lest one dark green vegetable and one orange vegetable a day.

You should eat more fruit and vegetables than drinking fruit and vegetable juice.

Eat a variety of whole grains

Instead of eating white bread pasta exc. try eating whole grain bread pasta exc.

You should drink either skim 1% or 2% for milk

If you can't drink milk drink fortified Soy Beverages

Eat at least 2 servings of meat and alternatives each week

There is tips from all of the food groups from Canada's Food Guide

Home ade Butter Cream Icing

This is a great recipe to put on cakes and cupcakes I used it on my Red Velvet Cupcakes check that recipe out to

Ingredients
1 Cup (8 Ounces) Unsalted Butter, At Room Temperature
2 1/2 Cups Powdered Sugar
1 Tablespoon Vanilla Extract

Directions
1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowel 1 or 2
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar us Incorporated, increase the speed to medium-high speed until light and fluffy, about 2 minutes, scraping the bowel as needed

You can store any unused butter cream in the refrigerator in an air tight container; let it come to room temperature and then give it a quick whip in the mixer before using

Healthy Snacks Everyone Will Love!

Great Healthy Snacks Every one will love

Store bought:
Flavored Water
Fruit
Trail Mix
Yogert
Hummus and Pita
Nuts ( Of Any Sort)
Specail K Granola Bars
Honey Nut Cherioes

I hope you find somthing you like!

Red Velvet Cupcakes

This was a fairly simple recipe and the icing I used was home -made Butter Cream Icing be sure to check that recipe out to :)
Ingredients2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle  Red Food Color
2 teaspoons Pure Vanilla Extract

DirectionsPreheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.