Tag Archives: New Year’s resolutions

Street Talk: What is your New Year’s resolution?

By Queens Courier Staff | editorial@queenscourier.com



Martha Wahnon

“I don’t wait once a year to make a resolution. I am constantly trying to better myself. My latest resolution has been to be more of a peacemaker and not give into what causes arguments.”
Martha Wahnon

Jason Zassino

“I don’t make New Year’s resolutions. It is a hokey tradition. I have been trying to quit smoking but it is tough to do.”
Jason Zassino

Genesis Mera

“I want to learn to speak English fluently.”
Genesis Mera

Tanisha Isaacs

“Be a more positive, less bitter person.”
Tanisha Isaacs

Jonathan Milard

“Contact my family more often.”
Jonathan Milard

Victor Prado

“To invest more in people and to preach more the name of Jesus to people.”
Victor Prado

James O'Neil

“I never do New Year’s resolutions. Never have. After two weeks everyone is talking about how they’ve broken theirs.”
James O’Neil

Julie Halkiopoulos

“Be healthy enough so I can help my daughters as much as I can, be involved in their lives. Try to help more stray, abused animals, and elderly people.”
Julie Halkiopoulos



The solution for keeping healthy-eating resolutions

| Brandpoint@queenscourier.com


New Year’s resolutions are good things – unless you set yourself up for failure with grand, ultimately unachievable goals. Rather than frustrate yourself with overwhelming changes, try making smaller ones that will positively impact your life and encourage other healthier decisions throughout the year.

Sticking to your New Year’s resolutions doesn’t mean that you can’t continue to take pleasure in the joys of the season. It’s OK to indulge in a sweet treat every now and again – even if you promised that you would steer clear of those baked confections in the new year. Simply lighten up the recipe with a few key substitutions, such as replacing fatty shortening, margarine or butter with olive oil.

Small substitutions are easy to do and make a noticeable difference. By replacing 1 cup of butter with 3/4 cup of olive oil, you will save approximately 430 calories and 48 grams of fat calories. You won’t have to hesitate to treat family and friends to warm, rich baked goods because they have fewer calories and more nutritional value. You won’t feel like you have lost sight of your goals either.

You can use olive oil in any of your favorite old family dessert recipes or try Chef Fabio Viviani‘s delectable double chocolate truffle cookie or delicious olive oil cake recipe. Next time you need to make a sweet treat for an event or special occasion, give olive oil a chance. You may be surprised at how wonderfully a simple change can make a big difference.

As you are breaking out the stand mixer and baking pans this year, consider replacing cholesterol-laden butter, canola oil, or shortening with Bertolli Extra Light Tasting Olive Oil. The light flavor of this olive oil is virtually undetectable and will not compete with the sweetness of your secret cookies, brownies or cakes recipes. Bertolli Extra Light Tasting Olive Oil doesn’t have the distinct olive flavor that other olive oils have, making it ideal for baking. You won’t have to worry about serving a dry dessert, because olive oil will help to keep your family’s favorite dessert recipes moist down to the last crumb.

Making the switch is a smart option for your new year’s resolution and your health. Olive oil is a heart-healthy monounsaturated fat that is rich in vitamin E and antioxidants that help protect your cells from damage.

Double Chocolate Toffee Cookies


3/4 cup Bertolli Extra Light Tasting Olive Oil

1 cup granulated sugar

1 teaspoon vanilla extract

3 eggs

1 cup all purpose flour

1 cup cocoa powder

1 teaspoon baking soda

2 tablespoons hot water

1 teaspoon sea salt and extra for sprinkling

1 cup semi-sweet chocolate chips

1 cup toffee bits or chocolate toffee



In a stand mixer, beat the olive oil, sugar and extract until well mixed. Beat in the eggs one at a time.

Dissolve the baking soda in the hot water and set aside.

Add cocoa powder, flour, and salt into the mixer. Mix until rich dough comes together.- Add in the dissolved baking soda. Then mix in the chocolate chips and toffee.

Scoop the dough using a small ice cream scoop onto a parchment lined baking sheet. Sprinkle a pinch of sea salt on top of each cookie dough ball.

Bake at 350 F for 8 minutes, until the edges are set.

Let cool completely on the baking sheet before transferring to wire rack or plate.

-Courtesy BPT



Ring in a healthier new year’s diet

| Brandpoint@queenscourier.com

Shrimp Scampi

Maintaining a healthy diet is a popular New Year’s resolution for many of us, but for the nearly 400,000 Americans with kidney failure, eating right is actually critical to well-being and survival.

Without healthy kidneys, dialysis patients depend on regular treatments to remove waste products from their blood. And for those treatments to be effective, these patients must limit their intake of foods containing salt, potassium, phosphorus and saturated fats, including many foods generally considered healthy, such as oranges, tomatoes, beans and dairy products.

But kidney failure doesn’t mean people can’t continue to enjoy delicious meals with their families and friends. Fresenius Medical Care North America (FMCNA) and Chef Aaron McCargo Jr., star of Food Network’s “Big Daddy’s House,” are helping people with kidney failure learn to use flavorful spices and fresh ingredients to create meals for dialysis patients that are healthy, flavorful and affordable. FMCNA, the nation’s leading network of dialysis facilities, has partnered with McCargo to develop a variety of dialysis- friendly recipes, which are available at FMCNA’s online recipe center.

To ring in 2013, Chef McCargo and FMCNA are sharing a recipe for “New You” Jumbo Shrimp Scampi, as well as tips for healthy, enjoyable eating. So whether you’re on dialysis or just looking to add some nutritious new recipes to your diet, the New Year is the perfect time to get started.

Here are five tips to help dialysis patients – and anyone else interested in improving their diet – make healthy, great tasting meals part of their daily routine

  • Be creative and save a buck. Look for recipes that you can turn into a whole new leftover meal (e.g., use leftover beef tacos to make a quesadilla, stew or a lettuce wrap).
  • Mix it up. Eat a wide variety of healthy foods to keep your diet exciting.
  • Use spices, not salt. Leave out salty ingredients, and add fresh or dried herbs and spices to create more bold flavors.
  • Skip the gadgets. Embrace one-pot cooking and limit your utensils to save time on cleaning dishes.
  • Ask an expert. If you have kidney disease or another chronic disease, work with a dietitian to develop a meal plan.

For all of Chef McCargo’s dialysis-friendly recipes, as well as fitness tips, videos and other information about staying active and maintaining a healthy diet on dialysis, visit www.ultracare-dialysis.com.

Chef Aaron McCargo Jr.’s “New You” Jumbo Shrimp Scampi


1 pound (16-20 count) peeled and deveined shrimp
2 tablespoons chopped fresh garlic
1 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/4 cup fresh-squeezed lemon juice
2 tablespoons white wine (low-sodium chicken stock may be substituted)
2 tablespoons unsalted cold butter (cubed small)
1 tablespoon chopped parsley
1/4 cup flour
1/4 cup canola oil


1. Heat half of the canola oil in large nonstick saute pan on medium high heat.

2. In a large bowl, mix flour, black pepper, and red pepper flakes. Toss shrimp in flour mixture and coat evenly.

3. Saute shrimp for approximately 3 to 5 minutes on each side in batches (use leftover oil as needed).

4. Remove from pan and place on a plate or sheet tray to rest.

5. Add to the same pan the garlic, wine, and lemon juice; stir and cook until hot. It will start to boil in about 4 to 6 minutes.

6. Turn off heat, stir in cold butter in small amounts until incorporated. Add shrimp back to pan with any drippings, along with parsley and toss or stir until coated.

7. Serve and eat.

Yield: Serves four. Each serving provides: 328 calories, 24 grams protein, 9 grams carbohydrate, 21 grams total fat, 5 grams saturated fat, 0 grams trans fat, 188 milligrams cholesterol, 259 milligrams