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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Watch my favorite Popcorn Recipe video

Sheryl McGlochlin - Tuesday, March 06, 2012

Quinoa Salad

Sheryl McGlochlin - Tuesday, November 29, 2011
2 cups prepared Quinoa (drain well)
2 cucumbers (cored if they are slightly bitter)
Broccoli (however much you like, if its just for me, I use the stems too)
1/2 red onion chopped fine
2 Tbls Olive Oil (adjust if the quinoa is more wet)
1 Tbls Red wine vinegar
1 Tbls lemon juice
Salt & pepper to taste

Get Acquainted with Anitra Kerr

Sheryl McGlochlin - Thursday, November 10, 2011

If you are serious about eating more whole grains and legumes in your life, you need to get better acquainted with her, watch her videos and check out her website.

Website:  SimplyLivingSmart.com

She is a good friend, a neighbor and mentor of mine.



Get acquainted with Chef Brad and his videos

Sheryl McGlochlin - Thursday, November 10, 2011

If you are serious about learning how to cook with Whole Grains, watch all of Chef Brad's videos on KBYU, click here

They are great!


Also visit Chefbrad.com to learn more about him, his recipes and website

Why eat fiber and different types of fiber

Sheryl McGlochlin - Saturday, July 23, 2011

Fiber is the indigestible part of carbohydrates found mostly in plants. Recent research reveals that there are many forms of fiber, each with a unique effect on nutrition and health. Two important categories are soluble and insoluble fiber.

Soluble fiber partly dissolves in water, creating a gel-like substance that helps lower cholesterol. Sources of soluble fiber include oats, barley, rye, dried beans, oranges, and apples.

Insoluble fiber remains more intact as it passes through the digestive system. That makes insoluble fiber especially helpful in preventing or easing constipation. Insoluble fiber may also help with weight loss, by making meals seem more filling without adding calories. Sources of insoluble fiber include wheat, brown rice, celery, carrots, nuts, and seeds.

Foods can contain both soluble and insoluble fiber.

Fiber can also be distinguished on the basis of its source. Research suggests that cereal fibers have an edge in aiding digestion, as well as proving beneficial in protecting against coronary artery disease, type 2 diabetes, and metabolic syndrome.

“Cereal grains are typically higher in total fiber than fruits and vegetables, so that may explain why they stand out in research studies,” Slavin says. Cereal fiber comes from oats, wheat, barley, and other grains.


Mix and Match Fibers

Certain sources of fiber may be especially helpful for treating particular conditions. If your goal is to lower blood cholesterol levels, for instance, Slavin recommends helping yourself to lots of oats, barley, and beans, which are rich in soluble fiber. To boost levels of the friendly bacteria that inhabit the intestines and help digest food, she recommends wheat, onions, artichokes, and chicory. These foods are loaded with fructo-oligosaccharides, components in some forms of fiber that encourage the growth of these helpful bacteria.

Before we start worrying about which fibers to choose, most of us would do well to choose any form of fiber. Surveys show that the average American consumes only half the fiber needed for optimal health, including a healthy digestive system. Experts agree, the best way to keep digestion on track is to increase consumption of fiber in all its many forms. Eat a varied diet that includes whole grains, fruits, vegetables, nuts, seeds, and legumes.

Making Hot Cereals & Whole Grains : Why Eat Whole Grains?

Sheryl McGlochlin - Wednesday, April 06, 2011

Making Hot Cereals & Whole Grains : Ingredients for Hot Cereal

Sheryl McGlochlin - Wednesday, April 06, 2011

Making Hot Cereals & Whole Grains : What You Need to Know About Hot Cereals

Sheryl McGlochlin - Wednesday, April 06, 2011

Organic Oatmeal Chocolate Chip Cookie Recipe : Key Survival Foods Tips & Advice

Sheryl McGlochlin - Wednesday, April 06, 2011

Making Hot Cereals & Whole Grains : Cooking Hot Cereals to the Right Consistency

Sheryl McGlochlin - Wednesday, April 06, 2011

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