Robert Irvine, Food Network celebrity chef and Transitions adaptive lenses wearer, understands just how critical it is to include eye healthy foods as part of your diet. The right foods can help you maintain healthy, enhanced vision and see your best no matter if you’re in the kitchen or outside on your patio.

“Whether I’m cooking on the set or at home with my family, I always try to prepare dishes using the freshest and most colorful ingredients in season,” Irvine says. “And because the ability to see clearly and comfortably is so important to my life, both professionally and personally, I also make sure to include eye healthy ingredients – so everyone can see their best to enjoy the sights of the season.”

Nearly 90 percent of consumers agree that the visual presentation of their food is important, according to a recent survey by Transitions Optical. And because some of the most colorful, vibrant foods such as tomatoes, spinach, sweet potatoes, carrots and berries contain eye healthy nutrients such as carotenoids, antioxidants, and vitamins A, C and E, summer is the perfect time to start incorporating these seasonal fruits and vegetables into your favorite meals.

“Diet, fitness and overall health are the foundation of my lifestyle,” says Irvine. “For me, that also means getting regular eye exams and wearing proper eyewear so that my eyes are comfortable and my vision is enhanced.”

Fifty percent of vision problems are preventable through early detection and follow-up care – which is why it’s never too early or too late to start taking care of your eyes.

Chef Irvine invites you to try his eye healthy tomato caprese recipe. To learn more about how vision impacts Chef Irvine’s life and which Transitions adaptive lenses are right for you, visit www.transitions.com.

Home Garden Tomato Caprese

Time: 25 minutes

Yields: 4 servings

Dressing ingredients:

Balsamic Reduction

1/2 cup balsamic vinegar

Salad ingredients:

4 large tomatoes, sliced

1 pound fresh mozzarella cheese, sliced

1/2 bunch of fresh grown basil

2 cups baby arugula

Juice from half a lemon

1 teaspoon extra virgin olive oil

2 tablespoons extra virgin olive oil

2 teaspoons balsamic reduction (see below)

1 dash sea salt

1 dash fresh ground pepper

Directions:

For the balsamic reduction, reduce 1/2 cup of balsamic vinegar in a small pot on low heat until vinegar is reduced by two-thirds. Set aside and allow to cool to room temperature.

On a large platter, place the sliced tomatoes, sliced fresh mozzarella and basil sprigs. Toss the arugula with the lemon juice and 1 teaspoon of extra virgin olive oil in a mixing bowl. Arrange the salad in the center of the platter. Drizzle the tomatoes and mozzarella with the rest of the olive oil and balsamic reduction. Garnish with sea salt and fresh ground pepper.

The post Great-looking, flavorful veggies are also good for your eyes first appeared on The How Do Gardener.

Make outdoor spring cleaning a breeze with these four simple tips to ensure that you’re ready for warm weather fun:

1. Get the grill ready – Barbecues and picnics are as much a part of summer as baseball and trips to the beach. Your grill is central to the fun when you’re cooking and dining outdoors, so get it ready with a good cleaning. If you were diligent about cleaning the grill after every use last year, a good cleaning with a wire brush may be all the cooking grates need. If your grates have a lot of build-up and burnt-on food, remove and soak them in warm soapy water to loosen the debris. Use a wire brush and a little soapy water to clean out the inside surfaces of your grill, including the inside of the lid. Check the hose connection for the propane tank and repair or replace it if needed.

2. Clean outdoor surfaces without scrubbing – Over time, wood and composite decks, concrete, railings, awnings and outdoor furniture can accumulate mold, moss, mildew and algae. An environmentally-sensitive mold and mildew cleaner like Wet & Forget works over time to gently remove outdoor stains on virtually any exterior surface without scrubbing. Perfect for mildew and mold removal, the non-caustic, non-acidic and bleach-free, biodegradable formula can be easily applied with a pump garden sprayer instead of a more labor-intense power washer. The multi-surface outdoor cleaner reduces water usage and is designed for use around landscaping plants.

3. Spruce up your view – Clean windows not only brighten the interior of your home, they can make the exterior look fresher, too. Spring is a great time to remove screens (if you haven’t stored them for the winter) and give them a good cleaning. Hosing them off should do the trick, but if they’re very dirty try cleaning with a little soapy water and a soft scrub brush. Before you replace the screens, give the windows a good cleaning. Arm yourself with lots of paper towels and a good glass cleaner. One that contains vinegar will be effective and eco-friendly if you’re concerned about exposing your landscaping to harsh chemicals. Be sure to clean the outside of your windows first. It will make another popular spring cleaning chore – washing the inside of windows – a bit easier.

4. Taking care of your tools – Yard work and gardening are realities of warm weather. All your landscaping maintenance chores will be easier if your tools are clean and in good repair. Unload the tool shed or garage of all the equipment you’ll use this summer – from rakes and hoes to lawn mowers and trimmers. While you probably cleaned your garden tools before you stored them for winter, they’ll still have accumulated dust – and possibly rust – from sitting idle for so many months. Clean rust spots and dirt from metal tools, and use a coating of mineral oil to ensure the rust doesn’t return. Clean lawn mower and trimmer blades, and replace the line on string trimmers. Get blades sharpened if necessary, and run through all the maintenance tasks recommended in the manufacturer’s handbook for your power equipment.

The post Four Easy Steps to Jump-Start Outdoor Spring Cleaning first appeared on The How Do Gardener.

Pizza is an American staple that can be uniquely customized for any palate and season. From favorite toppings to the most interesting pizza personalities, the Boboli(R) Pizza Survey tapped into more than 1,000 Americans’ preferences and uncovered pizza penchants across the country.

Eat Your Vegetables
Farmers markets, grocery stores and backyard gardens abound with a plethora of vegetables for topping a pizza. Indeed, 76 percent of Americans agreed it’s hard to make everyone happy when choosing what to put on their pies. Though the number one favorite pizza topping is pepperoni (64 percent), veggies like mushrooms (52 percent), onions (40 percent) and peppers (37 percent) won some votes from respondents.  Surprisingly, 29 percent of young adults ages 18 to 24 like a dose of healthy spinach on their pizza, compared to just 17 percent of those 25 and older.

While it may be difficult to decide on pizza toppings, the foundation of a pizza is an element most can agree on, as 43 percent of Americans believe the crust is the most important part of the pizza, followed by sauce (23 percent), toppings (21 percent) and cheese (13 percent). The majority also agrees that customization is key to making pizza at home; more than one-third (36 percent) of respondents said choosing toppings and sauces is the best part, while 22 percent prefer to pile it on and use as many toppings as they like.

Thinking Outside of the (Pizza) Box
Only one percent of Americans are getting the most out of their grills and enjoying the flame-fresh taste of grilled pizza, despite pizza’s status as one of America’s most popular foods. To grill pizza at home, simply follow these steps:
* Grill Boboli Pizza Crust 2-4 minutes per side, over medium low heat.
* Remove crust and pile on your favorite, pre-cooked toppings, such as grilled veggies.
* Grill pizza for 8-10 minutes until crust is golden.
 
Boboli Pizza Crusts allow Americans to enjoy all their pizza topping preferences and get creative in the kitchen. The versatile crusts, available in eight-inch and 12-inch sizes and Original, 100 percent Whole Wheat and Thin Crust options, offer endless customization ideas, and can even be used to create sweet dessert pies. Boboli 100 percent Whole Wheat Pizza Crusts provide 38 grams of whole grains per serving.

For more information, including pizza ideas, visit www.Boboli.com. Try these fun recipes from Boboli:

Very Vegetarian Pizza
Ingredients:
1 12-inch Boboli(R) Whole Wheat Pizza Crust
1 15-ounce package Boboli(R) Pizza Sauce
1/4 small red onion, diced
1/4 small zucchini, thinly sliced
1/2 red bell pepper, thinly sliced
1 cup low-fat mozzarella, shredded
3 or 4 white button or cremini mushrooms

Directions:
Preheat the oven to 450 degrees. Place the pizza crust on a baking sheet and spread the sauce over the crust, leaving a 1/2-inch border around the edge. Slice the mushrooms into thin pieces. Layer the crust with the vegetables and cheese. Bake for 10 to 12 minutes until the cheese is bubbly and light brown around the edges.

BBQ Jerk Chicken
Ingredients:
1 12-inch Boboli(R) Original Pizza Crust
1 teaspoon extra-virgin olive oil
1 chicken breast, grilled
2 green onions, grilled and sliced 1-inch long
1/2 cup canned whole kernel corn, drained
1/2 cup canned black beans, drained and rinsed
1/4 cup pineapple tidbits, drained
Salt and pepper to taste
3/4 cup bottled Jamaican Jerk sauce
1/2 cup Mozzarella and Provolone mix
1/2 cup Cheddar cheese, grated
1 tablespoon Parmesan, grated

Directions:
For grilling: Preheat grill for 10 to 15 minutes. Brush a dash of olive oil on each side of the crust. Grill crust 2 to 4 minutes on each side. Remove from grill. In a bowl, mix grilled chicken, grilled green onions, corn, beans, and pineapple tidbits. Salt and pepper to taste. Spread Jamaican Jerk sauce on pizza. Add cheese. Top with chicken vegetable mixture, and Parmesan. Place pizza back on grill to warm for 8 to 10 minutes or until cheese is melted. Slice and serve.

The post Survey Reveals Pizza Preferences Across the Country first appeared on The How Do Gardener.

It’s no wonder potatoes are America’s favorite side dish – they’re naturally delicious and nutritious.

* At just 110 calories, potatoes are packed with essential vitamins and minerals. In addition to providing a good source of potassium, a medium-size (5.3 ounce) skin-on potato has almost half your daily value of vitamin C (45 percent), and has absolutely no fat, sodium or cholesterol.

* Pound for pound, potatoes are also still one of the least expensive items in the produce department. One serving – a medium potato – will set you back only about 25 cents.

* Potatoes are a key part of the vegetable section of the new United States Department of Agriculture (USDA) MyPlate guidelines. Potatoes are specifically recognized as a vegetable selected to meet the critical need for more potassium and are included multiple times in sample MyPlate menu plans.

* You can lose the weight, without losing the potatoes. Potatoes can be a part of a weight loss program, according to research released by the University of California, Davis and the National Center for Food Safety and Technology, Illinois Institute of Technology, in October 2010.

With no stove-top or oven required, this Grilled Pesto Potato Salad recipe is easy to prepare and is guilt-free at just 210 calories per serving. With 784 mg of potassium, it also packs nearly 20 percent of your daily value of the essential mineral – more than a banana.

Grilled Pesto Potato Salad
Prep time: 20 minutes
Cook time: about 15 to 20 minutes

Ingredients:
3 pounds medium-size red potatoes
Olive oil cooking spray
1/3 cup white or golden balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
3 cloves garlic, minced
Freshly ground pepper to taste
1/3 cup shredded Parmesan cheese
1/4 cup finely minced fresh basil
1/4 cup toasted pine nuts (optional)

Directions:
Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent.

Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave. When cool enough to handle, cut potatoes in half or quarters and spray liberally with olive oil spray.

Grill over high heat for 5 to 7 minutes, turning occasionally, until grill lines are apparent. Remove from grill and let cool. Cut into bite-size pieces and place in a large bowl. Whisk together vinegar, oil, salt and garlic; pour over potatoes and toss lightly to coat.

Season with pepper, then cover and refrigerate until ready to serve. Just before serving, toss with Parmesan cheese and basil, then sprinkle with pine nuts.

Makes 8 servings.

Nutritional analysis per serving: Calories: 210, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 5mg, Sodium: 230mg, Potassium: 784mg, Carbohydrates: 29g, Fiber: 3g, Sugar: 2g, Protein: 5g, Vitamin A: 2 percent, Vitamin C: 60 percent, Calcium: 8 percent, Iron: 8 percent

Visit www.potatogoodness.com to see more healthy potato salad recipes, how-to videos and potato nutrition information.

The post Summer Grilling Meets Healthy Potato Salad first appeared on The How Do Gardener.