Tuesday Tweet of the Week: Tasty Tweets

Twitter is undoubtedly a pretty sweet way for all of us to stay connected and also follow some of our favorite personalities. Today's Tuesday Tweet is not actually a specific tweet. Rather it is an article referencing a few of my favorites to follow in the food world. The only difficult part in following some of these chefs, foodies, and down-right food junkies is that they post some pretty delectable photos...and they make me wish I was there. One thing I've found really great in following some of these people is that I often find inspiration in what they're doing. Generally I've come to the point in my cooking that I don't use recipes. I like to look at what's around me and create something from whatever is in my environment. Sometimes it's difficult to do this however. Viewing pictures of @Emeril, @BFlay, and @RuthReichl's food and/or reading what they think really helps me think outside the box. Follow some of these fellow food friends and see what comes to your mind. Tasty Tweets

Friday Food Fact: Brussels Sprouts

I know sometimes this food comes with bad wrap, especially with kids, but give it a go...I really love these things and eat them often. You gotta always try something at least once:) Food: Brussels Sprouts History: These little greens that look like small cabbages originated in Europe and were named for the capital city of Belgium. Brussels sprouts were first introduced to England and France in the 19th century and were later brought to North America when the French settled in Louisiana. Nutritional Benefit: Although Brussels sprouts are small they are packed with nutrients. They are high in vitamin C, A and E which are great anti-oxidants and also provide anti-inflammatory protection. They are very dense in vitamin K and folate. Vitamin K helps the body absorb calcium and promotes bone health in addition to help in the prevention of hardening arteries. Folate helps in the production of red blood cells and also helps prevent anemia. Ways to Cook: First you want to make sure you wash them. Many times there is dirt on the outside that we don't want. After washing them I generally discard the outer layer that has bruised or torn leaves. From here you can do one of two things. 1) Cut the bottom off perpendicular to the sprout. 2) Cut an upside down V in the sprout and remove the hard stem. If I'm going to steam them I use the first method. If I bake them I cut an upside down V. My favorite way to prepare them is to cut them in half after cutting the stem out in a V. Then I put them flat side up in a baking pan, drizzle with olive oil, grind some fresh black pepper, sprinkle on some garlic powder and thinly sliced red onions and then bake at 375 until lightly browned. If you like you could sprinkle a little bit of sea salt over the top but due to my high blood pressure, and my feeling that you simply don't need to for great taste, I don't.

Tuesday Tweet of the Week: Good advice on eating well from other foodies

RT @erinelberson RT @jennsutherland: Oooh, good one! RT@fourchickens: Michael Pollan: "If it came from a plant, eat it; if it was made in a plant, don't."