Ciambella, an Italian Yogurt Cake
Using only a 4 ounce (125 ml) vanilla yogurt cup learn how to make an easy and deliciously moist cake! Just embrace the Italian Simplicity as you make a cake with only a yogurt cup. Great for dessert or breakfast.
Preheat oven to 350F (170 C). Serves 8-12.
Grease (with a pat of butter) and flour cake pan and set aside. Italian cakes are generally made dry and then moisture is added after the baking. This is usually done by drizzling Pineapple Juice, Marsala, Maraschino or Rum. If you do not want to add the juice or liquor simply skip this step and add 1 cup of oil to the batter.
- 1 4 ounce yogurt cup of vanilla
- 2 yogurt cups of sugar
- 1 tablespoon baking powder
- 3 cups of flour
- 1 yogurt cup vegetable or olive oil for a moist cake.
- (FOR a DRY cake moistened with liquor utilize the following: 1/2 yogurt cup oil for baking. Then after the cake is cooled drizzle 1/2 cup your choice of: Pineapple Juice, Rum, Sweet Marsala all over cake.)
- 3 eggs
- a pinch of salt
- zest of an entire orange OR 2 lemons for a citrus flavor
In a large mixing bowl add all the ingredients in order. Using a free standing mixer or a hand held mixer set to a low setting, begin to combine all ingredients. Mix for about 2 minutes on medium high, turn off mixer and set aside. With a rubber spatula or spoon scrap the cake batter into the pre-greased and floured pan of choice. Place into oven and allow to bake for 25 minutes. Cake is done when inserted fork tines or toothpick comes out clean when removed.
After cooling the cake can be cut in half and filled with custard, pudding or marmalade. Place the removed half back on top of lower half and spread filling. Sprinkle with powdered sugar by tapping a sieve.
Taking on the world of Dietetics and Nutrition can be exciting in a day when nutrition is being valued and encouraged more than ever before! Equally important is making sure that one is qualified and certified when passing on healthcare advice. For those entering into the world of studying state exams, consider a necessary tool for your education box.
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Oven roasted vegetables add something special to the table during any season. Consider coming up with your own selection of vegetables as the season changes and different produce becomes available.
- Roasted Vegetables
Preheat oven to 350 F. Serves 4.
- 2 Onions peeled and quartered
- 6 Potatoes washed and quartered (optional peeled)
- 3 Carrots quartered
- Red Peppers
- 2 tsp FRESH Fresh Rosemary chopped (1/2 tsp dried)
- 1 tsp Salt
- 1/4 tsp Pepper to taste
- 1/4 c. Olive Oil
In an oven proof dish, add all ingredients and mix well with a spoon. Place into oven and allow to bake for 1 hour. Stir after 30 minutes. For a crispier outside place under broiler for 5-7 minutes
Perfect for spring or summertime pasta!
A popular spring and summertime pasta is easy to prepare and can be served with hot or cold. Best prepared 12 hours in advance to allow the flavors to be enhanced through the marinating of time.
Ingredients to serve 4
- 1/4 cup olive oil
- 1 garlic minced
- 1 cup cherry tomatoes halved
- 1/4 c sliced olives
- 1 carrot minced
- 1 celery minced
- 3/4 cup broccoli sliced and steamed for about 5 minutes
- 10 basil leaves cut into strips (or 1 tablespoon of pesto)
- optional: sunflower seeds
- optional 1 tsp of red pepper flakes
- Pasta of choice: Rotini or Farafalle (Bow tie) allow to cook about 1 minute less than indicated on box.
In a large pan fill with water, bring to a boil and add pasta. Heat oil and garlic in skillet for 2 minutes, when the garlic turns beige in color add tomatoes to skillet and quickly cover to prevent splatter. Also add olives, carrot, celery, broccoli. Allow to simmer on medium-low heat for 5 minutes.
Drain water from pasta. Turn off all stove burners. Add pasta to skillet of vegetables thoroughly incorporate the foods by turning with 2 spoons. May serve warm OR place into a bowl and allow to marinate in the refrigerator if serving cold.
The Mediterranean Diet allows individuals to enjoy a Lifestyle of healthy eating without over thinking the grocery list. By simply reviewing the diagram anyone can budget by the monthly bill and get a clean bill of health from the doctor too.
Budgeting your diet and monthly bills just got easier by planning your daily dietary intake.
Your grocery list should be broken into a few categories and shopping at the store should be spent more on the perimeter of the grocery store which usually have your most nutrient dense vegetables, fruits, fish, dairy meats and poultry. The center of the store generally carries calorie dense products such as processed foods, chips, cookies, white sugar and white flour products.
Daily Foods in the Grocery Basket
- Vegetables (1 serving: 1 cup cooked)
- Salads (1 serving: 2 cups)
- Fruits (1 serving: 1/2 cup & berries is 1/4 cup)
- Pulses (1 serving: 1 ounce nuts & seeds)
- Extra Virgin Olive Oil (1 serving: 2-3 Tablespoons)
- Drink 6-7 glasses of water a day
3-4 Times a Week
- Cheese (Serving Size 1 ounce, 3-4 times a week)
- Fish (Serving Size 4 ounces, 3 times a week)
- Poultry (Serving Size 4 ounces, 2 times a week)
- Eggs (Serving Size: 1, 3 times a week)
- Sweets (Serving Size: 3 ounces, White Flour or White Sugar Product)
Once a Week or Less
- Red Meat (Serving Size: 4 ounces, 1 x week)
Physical Activity of 30 minutes a day keeps the muscles strong and body free from weight gain. To lose weight, walk 60 minutes per day.