Tips to Prevent Getting an Infectious Disease While on Vacation

Dr. Brent W. Laartz thought he was in for the ride of his lifetime when he set out on a horseback riding excursion in Costa Rica.

Admittedly younger and more naïve than he is today, Laartz – an infectious disease specialist and author of the book How to Avoid Contagious Diseases…



Serious Foodies

I am starting this group for those of us who are serious foodies. I am the kind of foodie that has to have her own recipe for everything, I wrote a cook book and the most watched channels at my house are the cooking channel and the food network.

Members: 6
Latest Activity: Sep 12, 2012

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Comment by Healthy Mom on September 12, 2012 at 3:43pm

last day to enter milk gift pack giveaway Milk Unleashed

Comment by Healthy Mom on July 13, 2012 at 10:46am

My first cookbook is now available!! Help Junk food Kids sponsor a child at BE-YOU-TY Camp.  BEAUTIFOODS COOKBOOK AVAILABLE

Comment by Healthy Mom on July 1, 2012 at 10:00am

I have lots going on at Http://  

an info-graphic about food in America

new recipes

and the healthy side of wine.

Comment by Healthy Mom on May 28, 2012 at 8:06pm

Spicy Tomato Soup

Cooking to get families to the table one meal at a time.

Comment by Shawna on March 5, 2012 at 11:41pm

Love food, love eating, love 'creating' but I'm making it up as I go. Glad I found this little group!

Comment by Lisa Fyfe on February 1, 2012 at 3:22pm

Hey there, I definitely am a food lover: I just posted a recipe on my blog:

Comment by Laura Laird on August 31, 2011 at 11:40am

Morning pick-me-up

I seriously need to remember to take pictures of my food!!! Ugh! :). This morning I made omelets for Ken and I before he went to work. Kind of nice... Girls at school, coffee, just the two of us. So I thought I'd whip something up. Really easy, delicious and healthy! Imagine that...You need:

6 eggs - 3 per person

1/4 C + 2 tbsp Gruyere cheese, freshly grated

2 hand-fulls baby spinach leaves

1/4 C chopped fresh tomatoes - romas are good in this

2 tbsp olive oil

1 tbsp butter, divided

Salt and pepper to taste

Make each omelet separate. Heat one tbsp olive oil and 1/2 tbsp butter in a med size saute pan on med heat. Add one hand-full of spinach leaves, season with a little salt and pepper and wilt the leaves slightly. Beat 3 eggs with salt and pepper and 2 tbsp grated cheese. Turn heat to low and add the eggs to the spinach leaves. Cook for just a few minutes, moving the pan around and gently loosening the omelet from the bottom of the pan with a spatula. When eggs are almost completely done, gently flip the omelet, cook for about 10 seconds then flip again. Place 2 tbsp of chopped tomatoes and 1 tbsp grated cheese on the lower half of the omelet and season with a little salt and pepper. Flip the other half over the tomatoes and cheese, cook for a few seconds then serve hot. Repeat for the second omelet. Enjoy.




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