March Madness Snack Recipes


March Madness is upon us! A lot of people have been waiting impatiently for it to begin, unless they picked Michigan State to go all the way then I’m sure they lost interest by now and are just rooting for the Cinderella story. Here is a link to recipes of healthy snacks people can make and enjoy while watching March Madness:

Discussion Question: There seems to be some kind of correlation between watching sports and eating unhealthy food, why do you think that is?

Mercury in Fish Study to Strengthen Government Guidelines

A study by nonprofit Environmental Working Group (EWG) found that the 2014 draft recommendations from the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) regarding the varieties of low-mercury fish that pregnant women can and/or should. The draft suggested that pregnant women could eat 8 to 12 ounces (or 2 to 3 servings) of low-mercury fish, such as salmon, tilapia, and cod per week. However, EWG just released a report stating that 254 women of childbearing age from 40 states were reportedly eating “as much or slightly more fish than the government recommendations over a period of two months.” Exposure to mercury during pregnancy would negatively affect the fetus’s developing brain and nervous system that could end up causing lifelong deficits in learning, memory and reaction times.


Should the government revise the draft guideline? And should the doctors also be specifically informed about what types of fish (especially those with potential higher mercury exposure like tuna) that pregnant women can and/or should eat?

Matcha Custard Pie for St Patrick’s Day

Matcha Custard Pie

Matcha Custard Pie for St Patrick’s Day

In celebration of St Patrick’s Day, the owners of Four & Twenty Blackbirds bakery in Brooklyn shared the receipt for this delicacy.


  1. Heat the oven to 235F
  2. Whisk ⅔ granulated sugar, 1½ tablespoons flour, ¼ teaspoon salt, and 2 teaspoons matcha powder
  3. Stir in ½ cup of melted unsalted butter, then beat 3 eggs and 1 egg yolk at a time
  4. Beat a couple of minutes more, stir in 2 cups heavy cream and ½ teaspoon vanilla, and strain into a par-baked-10-inch pie shell
  5. Bake about 50 minutes, rotate it 180 degrees after 35 minutes, until the edges are set but the center is still wobbly
  6. Cool it down and adorn the whip cream

Does anyone know how to make gluten-free or bake-free (if possible) custard pie? It would be interesting to try though!