Editor's Note: Rick Morris is a web developer and volunteer firefighter from Canton, North Carolina. He is one of seven CNN viewers selected to be a part of the Fit Nation Triathlon Challenge program. Each athlete receives all the tools necessary to train for and compete in the Nautica Malibu Triathlon this September, alongside Dr. Sanjay Gupta. The seven athletes met up two weeks ago in Atlanta for the official kickoff of the program, where Rick developed a new taste for hummus.
Hummus. The very word, for those like me, not in the know, sounded like a foreign term for something gross. Globular pustules on a teenager's face. A backwoods verb for singing under one's breath (“hummus a song, Cooter”). Perhaps a brand of automobile.
Until recently, I can honestly say that I had never heard of hummus. In fact, I was somewhat taken aback when it was placed in front of me at a recent restaurant gathering. It evolved something like this...
Have you ever stood near the checkout of a grocery store and stared at the rack of chocolate bars, debating whether anyone would judge you for buying the king-size?
You know the regular size is enough to satisfy your craving, but the bigger candy bar is only 40 cents more and it just... Looks. So. Good.
Worry no more – Mars, Inc. is going taking that decision out of your hands. The company that produces M&Ms, 3 Musketeers, Snickers and Twix bars has vowed to stop shipping any Mars chocolate products that exceed 250 calories per portion by the end of 2013.
Read - Mars puts Snickers bars on a diet
Ask Justin Timineri what he does for a living and he will tell you that he has the best government job available. It may be difficult to argue with him once you hear that Timineri's office is a kitchen, and instead of paper and pens he budgets for pots and pans.
"I'm the only full time agricultural chef in the entire country," says Timineri.
As the Executive Chef for Florida's Department of Agriculture and Consumer Services it is Timineri's job to promote awareness of Florida's agricultural goods. He does this by emphasizing what is in season. "We need to understand the growing seasons," Timineri explains. "We need to go to the market first, find what's fresh, what's seasonably available and what looks the best, buy that and then come home and find a recipe to match what's in season."
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Oh joy! February 16 is National Almond Day!
It's the little bit of sweetness that lasts longest when you bite into an almond. That delicate flavor makes this a snacking favorite, and it's good for you too, so munch away.
Raw, roasted, salted or even slightly toasted, almonds stand on their own. But they are also a nice complement to any dish. , Toss them sliced, slivered, flaked or whole into a stir fry for an unexpected but delightful crunch. Or use almond butter, milk and oil for cooking both savory and sweet.
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