POSTED BY Pink Ribbon Cooking / January 27, 2014
Did you make a New Year's Resolution to eat better, lose weight or exercise? If you did you are not alone; better health and wellness related resolutions are among the most popular. Unfortunately they are also the ones that tend to have the highest failure rates.
Chef Curtiss Recently joined Judy Simpson on Across the Fence, the University of Vermont Extension's daily farm and home television program, to share some simple strategies that can keep you cooking healthier food year round.
POSTED BY Pink Ribbon Cooking / November 19, 2013
Recently the University of Vermont's Across the Fence program re-aired our October segment where we featured many simple and healthy foods suited for those battling cancer and the affects of cancer treatment. Please share this as a resource for those you love battling cancer.
POSTED BY Pink Ribbon Cooking / September 26, 2013
Dr. Kim Dittus joined Chef Curtiss and Judy Simpson on the University of Vermont's Across The Fence program to discuss breast cancer nutrition, diet and exercise for those in the community that have been touched by breast cancer.
On set Chef Curtiss demonstrated some simple techniques for including the whole family in the meal, from start to finish. we did a rustic breakfast sausage and some gluten free maple oatmeal pancakes.
I hope you enjoy!
POSTED BY Pink Ribbon Cooking / July 5, 2013
Join us as we are doing a guest appearance on TREATMENT SOS with show host and author Joni Aldrich (www.jonialdrich.com) on Thursday, July 25th, 2:00-2:50 p.m. EST www.W4WN.com (Women 4 Women Network) and www.W4CS.com (Cancer Support Network). No downloads or Apps needed to listen. Treatment decisions are absolutely critical! These include setting goals for treatment and proactive next steps after diagnosis. (If you miss it, catch the rebroadcast on the Sat. after the show at 5:00 p.m. EST on both networks.)
POSTED BY Pink Ribbon Cooking / March 21, 2013
Bánh Mì is a classic Vietnamese sandwich that merges the cultures of France and Vietnam, and now America. We are representing a healthy version of the sandwich by replacing the pate with avocado, allowing us the rich and creamy texture, while taking in good sources of fat and phytonutrients.
POSTED BY Pink Ribbon Cooking / March 16, 2013
Pink Ribbon Cookingâ„¢ Hosts Private Chef’s Dinner
We were honored to participate in the 2012 Cattle Baron’s Ball for the Hope Lodge in Burlington, Vermont and a private Pink Ribbon Cookingâ„¢ Chef’s Dinner was donated and raffled off.