Sweet Green Punch

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
40 Min

Ingredients
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup wine vinegar
1 tablespoon soy sauce
2 (3 ounce) packages raman noodles (without flavor packets), lightly crushed
1/2 cup slivered almonds
1 cup sesame seeds
1 head napa cabbage, chopped
1 bunch green onions, chopped
Directions
1.In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Spread the broken ramen noodles, almonds, and sesame seeds...

How is author Randy Jernigan keeping fit through the holidays? "By cutting out most of my carb intake and putting more time into my walking," Said Randy in a telephone interview from his Utah home.

The 54 year old celebrity biographer and diet cookbook writer has now lost a total of 179 pounds and has beaten a severe case of diabetes and hypertension that nearly took his life two years ago.

"I love to eat and I'm addicted to carbs. When I want to splurge on something really bad, I always go for something heavy in carbohydrates. So when I need to drop a few pounds or just maintain a certain weight,...

This is a colorful and lower-carbohydrate potato salad recipe, a welcome change from the ordinary white spud with mayo and boiled egg offerings so ubiquitous at backyard get-togethers. Why? Beyond the no-mayonnaise-and-eggs part, it features sweet potatoes. It's blissfully dairy, mayo, and egg-free.

Ingredients
2 large sweet potatoes, peeled, diced
2-3 large Yukon gold potatoes, peeled, diced
Sea salt
Cracked pepper, to taste
Extra virgin olive oil, as needed
Apple cider vinegar, to taste (use a clean, light vinegar, not too strong)
2-3 teaspoons dill
Sliced or chopped red or purple onion, to taste

Instructions...

If you're looking for a fresh idea to liven up your ho-hum salad plate, Babycakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got teeth- er, I mean, quinoa. This salad is studded with nutty, buttery chick peas, crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart ‘gotta have my meat and potatoes’ aficionados who eschew anything leafy. Who snicker at fiber and mock carrot sticks. The...