Foot Pain and Stiffness

For older adults, frequent foot pains and stiffness may be caused by osteoarthritis which may cause wear and tear of the tissues in the joints as well as your toes. Rheumatoid arthritis is another less common diagnosis, but foot pain can indicate that you have it. Arthritis involves swelling and inflammation in and around the joints in your foot as well as the surrounding soft tissues. These inflammations and swellings are responsible for the pain and stiffness in your foot. It is important to note that the pain and stiffness are not the only symptoms of arthritis.

To ease the pain and stiffness, wear loose footwear that reduces strain on your joints in case it is osteoarthritis. If it is rheumatoid arthritis, there are a number of medications that your physician will prescribe to you to relieve the symptoms as well as slow down the progress.

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Your teen might be more comfortable in a lengthy twin, that’s the type of mattress employed in dorm rooms. She may enjoy using the space under the bed for something other than another bed, though, using a bunk bed as a loft bed instead. If she is embarrassed about her collection or wants to prevent it from taking over the look of her room, try putting the shelf near the ceiling to make the collection a little less prominent but still within view. Teens and music have a distinctive bond. Though your teenager may want to look and act as if she’s all grown up, it can be difficult to give up childhood things.

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Got leftover roast chicken? We’ve got you covered. From simple soups (like this classic Roasted Chicken Noodle and this healthy Chicken Soup with Kale, Ginger, and Sumac, which was designed with leftovers in mind) to picnic-perfect pasta salads (we love this vibrant Spring Pea and Pasta Salad with Chicken and Asparagus), these roasted chicken recipes are sure to impress even the pickiest eaters. 

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Couscous Pilaf with Roasted Carrots, Chicken, and Feta

PHOTO: GREG DUPREE; PROP STYLING: MINDI SHAPIRO LEVINE; FOOD STYLING: TORIE COX

Couscous Pilaf with Roasted Carrots, Chicken, and Feta Recipe

Flavored with golden raisins, toasted almonds, and an ingeniously simple lemon-brown butter sauce, this fluffy couscous is delicious on its own, but roasted carrots and chicken turn it into a memorable one-bowl meal. There are countless ways to repurpose a rotisserie chicken, and this clever recipe is a delicious way to do so.

Roasted-Chicken Noodle Soup

HOWARD L. PUCKETTRoasted-Chicken Noodle Soup Recipe

For the sake of convenience, we call for canned low-salt chicken broth

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Eating vegan is good for your health, good for animals and good for the planet. Even cutting down your consumption of meat and dairy will do wonders for your general well-being and reduce the harm caused by our heavy reliance on the meat and dairy industry.

One of the most important things when trying out a vegan diet is not to just cut meat, dairy and eggs out of your diet. You will need to replace the nutrients from them with other things. The main things to look out for are that you are getting enough protein, fat, iron and calcium. Tofu, quinoa, lentils, avocado, kale, sesame seeds and nuts are some nutrient dense foods that make it very easy to get all the protein, fat, iron and calcium you need as a vegan or non-vegan alike.

Another thing to be careful of when eating vegan is unintentionally loading up on carbohydrates. A lot of vegan protein sources have a significant amount of carbohydrates too. Of course, our bodies need both protein and carbohydrates to function but just watch out not to accidentally overdo it.

1. Avocado Pasta

The popularity of avocado is soaring and when they are so versatile it’s easy to see why. The avocado in this recipe creates a creamy pasta sauce as well as being a source of monounsaturated fats, fibre, potassium, vitamin E, folate and magnesium. The protein in this meal comes from pulses and spelt pasta (if you use this).

Serves 2

Ingredients

• 200 g whole grain or spelt fusilli
• 1 large ripe avocado
• 1 tablespoon of olive oil
• 1 medium onion
• 2 cloves of garlic
• 1 tablespoon sesame seeds
• 1 tin of beans or pulse of your choice, strained (I usually use chickpeas, kidney beans or green lentils)
• 1 tablespoon apple cider vinegar (or vinegar of choice)
• Salt and pepper

Method

Cook the pasta as normal. If using spelt pasta remember that this cooks faster than regular pasta. While the pasta cooks finely chop the onion and garlic and fry them in the olive oil on a low-medium heat. After about 5 minutes (once the onion is translucent) add the tinned beans and to the pan along with the sesame seeds. Leave to cook while stirring regularly for about 5 minutes. While that cooks put the avocado in a bowl with the apple cider vinegar and some salt and pepper. Mash with a fork. Turn off the heat on the pan and add the cooked pasta. Stir the avocado mix in. Serve once the avocado is warm.

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Think we’re lying when we say this is the best thing you’ll ever put in your mouth? Go ahead; try it…just don’t say we didn’t warn you.

Fetish Brownie Recipe

Ingredients

Chocolate Brownie

• 3 eggs
• 1 1/2 cups white sugar
• 3/4 cup butter
• 4 ounces of  semi-sweet chocolate chips
• 1 tbsp vanilla extract
• healthy pinch of salt
• 2 tbsp cocoa powder
• 3/4 cup flour

Peanut Butter Topping

• 2 tbsp butter
• 2 tbsp peanut butter
• 1/3 cup icing sugar

Instructions

Preheat the oven to 350 degrees fahrenheit. 

Line an 8 x 8 inch pan with tin foil and spray it with a non-stick cooking spray.

Beat together the eggs and white sugar. Set aside.

In a saucepan over medium heat, melt the butter and chocolate chips. Remove from heat and stir the melted chocolate mixture into the eggs and sugar.

Add the vanilla, salt, cocoa powder and fold in the flour. pour this chocolate layer into the pan.

Next, beat the butter and peanut butter together until smooth and fluffy. Beat in the icing sugar.

Once blended, scoop heaping teaspoons of the peanut butter mix across the chocolate layer. This doesn’t have to be tidy, just do your best to distribute even dollops across the top. Take a butter knife and drag it back and forth through the pan to swirl the peanut butter through the brownie batter.

Pop this in the oven and bake at 350 for approximately 40 minutes. The key here is not to overcook the brownies. The sides should JUST start to peel away from the edges of the pan and the center will look soft. If it’s jiggling, they need a few more minutes but you want the center to be soft.

Remove from the oven and use a chocolate frosting to top them off. If you frost while they are still warm the icing will melt nicely and appear glossy. Usually 10 minutes out of the oven is a good time for this. just be careful not to tear up the top layer.

Once they have set for an hour, lift the foil out of the pan, peel the sides back and cut into squares.

Store these in an airtight container in the fridge. The consistency gets even better overnight. You can also make this recipe ahead of time and keep them in the freezer.

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Even though that’s quite nutritious, it’s also quite boring. You want to make sure and wow your guests, not put them to sleep with an everyday recipe. It’s all about mixing it up.

But, you can take regular, everyday food and make a delicious meal out of it. Now there’s no need to fret when you take a look at your pantry.

Cantaloupe

By far the easiest recipe on this list, we’re going to start with the delicious fruit of cantaloupe. You can find it in just about every store and it’s a great source of vitamin C, meaning you don’t have to rely on oranges the entire time.

One of the more popular Italian appetizers (apertivi) is melon with ham/prosciutto. It’s a great mixture of sweet and salty.

All you do is cut up cantaloupe into long slices and place them around a plate. Then, you take slices of prosciutto or thinly sliced ham and lay them on top. Take some toothpicks or cocktail sticks and stab them into the ham and melon.

That’s it, that’s all you have to do. Total prep time on this is less than five minutes!

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INGREDIENTS

FOR THE CRUST

1 1/2 c. crushed Nilla wafers

1/2 c. toasted shredded coconut6 tbsp. 

melted butter

FOR THE CARAMEL LAYER:

1 (10.4-oz.) jar caramel

FOR THE CHOCOLATE LAYER

2 (3.9-oz.) boxes instant chocolate pudding

2 c. cold milk

FOR THE CREAM CHEESE LAYER

2 c. heavy cream 

1 (8-oz.) block cream cheese, softened

1/2 c. powdered sugar

FOR TOPPING

1 c. toasted, sweetened coconut flakes

1/2 c. chocolate chips, melted

Caramel, warmed, for drizzling

DIRECTIONS

1. Preheat oven to 350°. In a medium bowl, combine crushed Nillas, coconut, and melted butter. Press into the bottom of a 9”-x-13” baking dish and bake until golden, 10 to 12 minutes. Let cool. 
2. Pour caramel over cooled crust and spread into an even layer. 
3. In another medium bowl, combine pudding mix and milk; whisk until thickened. Pour over caramel and smooth into an even layer. 
4. In a large bowl, beat heavy cream into stiff peaks. In a medium bowl, beat cream cheese and powdered sugar until no lumps remain, then fold in whipped cream. Spoon mixture over pudding and smooth into an even layer. Refrigerate until well chilled, at least 2 hours. 
5. When ready to serve, top with toasted coconut and drizzle with melted chocolate and caramel.

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