Here is the whole article if you’re interested.
There was a study conducted by researchers at the Rudd Center for Food Policy and Obesity and published in Childhood Obesity that examined 12 middle schools in an urban school district for two years (2012-2014). There were critiques on how the study was conducted because there was limited data collected. However, the researchers found that since the implementation of the HHFKA, the percentage of students choosing fruit in the cafeteria increased from 54% to 66%. That’s fantastic news! And children are throwing less food away! Even better! Basically, more studies need to be done to support their results. Give me the money, and I’ll do the study!
So, I kind of collect these St. Patrick’s Day pint glasses from Macado’s, and Cheryl brought me the 2015 glass when she visited! Sweet!
I am heading up to Madison and Milwaukee after work this afternoon. I checked the weather last night. Dang. It’s still so cold up there! :::shiver::: I packed warm running gear! I am hoping to get a couple of short post-marathon runs in. But I thought this list of good things about winter running was funny (although I just realized it is really small…sorry!):
Quote of the Day:
“I will be seeing you soon and it will be better than anything else.” -Unknown
I am not good with the crockpot. I don’t know what it is. Unless I’m making pulled pork, everything seems to turn out bland no matter how many spices I put in it. Annoying.
Lightened-Up Slow Cooker Chicken Wild Rice Soup
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1 white onion, chopped
- 1 cup sliced carrots (about 2-3 large carrots)
- 2 celery ribs, chopped
- 1 teaspoon poultry seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 pounds uncooked chicken breast, cut into bite size chunks
- 1 1/4 cups uncooked wild rice or wild rice blend
- 7 cups chicken broth, organic if desired
- 1/2 cup reduced fat sour cream
- 1/4 cup all-purpose flour
- salt and pepper, to taste
- Heat olive oil in a medium or large skillet over medium high heat. Add garlic, onion, carrots and celery and saute for 6-8 minutes or until onions are softened; stir in seasoning (oregano, thyme and poultry seasoning) and cook for 30 seconds longer. Transfer to crock pot. Next add in uncooked chicken breast chunks, wild rice and chicken broth. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About a half hour before you are ready to serve the soup, mix sour cream and flour together in a small bowl with a fork. Turn slow cooker to high and slowly add in sour cream/flour mixture; stir for a few minutes until well combined, then place cover back on crock pot and allow to cook for 20 more minutes to allow soup to thicken up. Add salt and pepper to taste before serving. We like serving ours with homemade multi-grain bread for dipping. Serves 8.
Courtesy of Ambitious Kitchen