Oct 172016

Comfort Food. What’s Yours?

Because here in the northern hemisphere we’re heading into winter and the holidays, you’ll start to see a lot of recipes for what you might classify as “comfort foods.” Like the Pumpkin Sage Cream Sauce we just posted. Did you see that? I’m mean, really. It’s a full on edible embrace.

This got a few of us talking and sharing the recipes and dishes that bring us undeniable joy in ways that transcend ingredients—often dishes that whisk us back to childhood.

Garden-Candy-Conversations-artwork-singleSo we want to know. What are some of your comforting foods or nostalgic dishes. And what makes you so attached to them?

May 212016

If at first you don’t succeed – then what?

We’ve all been there. We find a recipe we think looks or sounds wonderful and we decide to make it. Only then, instead of a delicious outcome we end up with flavorless soup or muffins that resemble hockey pucks or a bitter salad. What then? Here at Garden Candy we admit we occasionally make something that just doesn’t excite us and we might not be tempted to revisit, but in the end we do think that every recipe deserves a second chance. Often the part of the recipe that isn’t working well can be tweaked and easily remedied, making the second time the charm.

Garden-Candy-Conversations-artwork-singleWhat do you do when a recipe doesn’t score a perfect 10? Do you try that recipe again? How do you fix a kitchen fail?

Oct 012015

21st Century Snack Food!

School’s back in session. I can’t tell if that sounds more or less ominous than “Summer’s Over.” Either way a line has clearly been drawn in the sand. The flip flops are back in the closet and sooner versus later the boots will be coming out to replace them. Whether your kids have gone back to school or you’re simply needing to grab a jacket as you head out for work these days, we are all pretty clear that the seasons have changed!

Here at my house we are in full “school year” mode although the rules and rituals aren’t as steadfast as they used to be. With only one left at home for her last year of high school, things are a bit more laid back these days. Dinner time is sort of whenever. There is no longer the need to wait for the bathroom to brush your teeth, and story hour, which used to be story HOURS is now just me curled up on the sofa reading a good book.

On the other hand, some things never change; the back-to-school shopping remains a constant (although college room mini fridges have now replaced the 24 pack of crayons), and a pick-me-up snack in the afternoon is still always welcome.

All the crunch, less crud.While there still exists the wide variety of “junk food” snacks out there, after school snacking, and snacking in general, has changed with the times too. I don’t think I even knew what hummus was when I was a kid and now hummus and sliced vegetables are a staple in our fridge. The mini blender comes out in a flash for a post exercise smoothie and my middle child used to slice an avocado into a bowl and eat it as-is almost daily. We’ve all become a bit more creative with what we should stock the fridge with and the snack companies seem to have taken notice too.

It’s pretty easy these days to eat well and likewise a snap to find snack food. It’s a little tougher to do both things at the same time. If we are honest, the whole point of a snack is to tide us over (without filling us up) and taste yummy too. Sometimes it’s just that crunchy, salty flavor we are craving in a snack that a carrot just can’t give us, but whether you shop at the stores that lean more towards healthy or seek out those healthy aisles at the bigger stores to find your snacks AND read the labels, you will discover what we did: there are lots of snacks out there that are nothing but good for you while giving you the crunch you crave.

We discovered, on one recent trip down the snack aisle, an entire collection of chips and crunchy foods made almost entirely of either peas, beans, quinoa and beans, or flax seed and, so, in the name of personal integrity—and hunger pains—we bought most of them and “forced” ourselves to do a taste testing. How good could a crunchy treat be if the only ingredients were peas, canola oil and salt? We decided we needed to find out. Because we couldn’t be completely sure after the first few bites, we kept tasting them to make sure that they were all snack-worthy and we can honestly say that we got our salty, crunchy fix from each one of them. Eaten alone, with hummus, a mustard dip, salsa or whatever suits your taste buds, we promise you won’t be disappointed.

You don’t have to do like WE did and buy every bag, but grab a different vegetable-based snack every once in a while just to sample them and to see which kind satisfies your snack food craving. And when football season or movie night comes, reach for that one instead of the processed, artificial version. It turns out not all “junk food” is made from junk!

Jul 192015

A Bouquet From Your (Vegetable) Garden

I have a friend who makes flower arrangements. She doesn’t do it for a living, although she could. She does it because it’s one of those things that brings her joy. And the best part of these arrangements is that she “sends” one, via Facebook, to the friend who is having a birthday that day. If your birthday is in the summer you may get a beautiful bunch of hydrangeas, but if it’s in the fall she might find wonderful branches and berries and a rose or two. The bouquets are all different and what makes them so unique is that they have a sense of being “of the season” and she doesn’t ever worry about “rules.” She uses what’s around and never hesitates to use a simple stick or random leaf if it will give the bouquet interest.

Vegetable bouquetsLooking at my friend’s collection of bouquets got me thinking about my own gardens, flower and vegetable alike, and it occurred to me that the vegetable garden was yielding far more than tasty tomatoes and some zucchini. We have the rest of the year to grab flowers at the grocery store or local florist, but why go there now when the backyard is filled with ideas?

Grab a pair of scissors, a mason jar, can or vase half-filled with water and wander your yard and begin clipping. A hosta flower here, a tomato, zucchini blossom and cucumber leaf there, a piece of cat mint and some basil and voila! a summertime bouquet that fits the casual feel of the season perfectly. Oh yeah, and it’s free!

Jun 202015

How Sweet it is…Really

Some yogurts have almost as much sugar as a container of Marshmallow Fluff

The yogurt container in the large feature photo above is not filled with vanilla yogurt. To demonstrate the amount of sugar, we replaced it with 4.5 servings (9 Tbsp.) of Marshmallow Fluff.. Yes. A container of a popular vanilla yogurt contains as much sugar as a container of Marshmallow Fluff. 25 grams. Or a full serving of jelly beans. Yikes!

When we think about sugar we often think about candy, cookies, ice cream and soda. When we eat a sweet snack we know we’re adding sugar to our system but how often do we think about added sugar when we’re making what we think is a reasonably healthy meal?

The American Heart Association says men should get no more than 37.5 grams of added sugars per day;  women no more than 25 grams. When we’re eating well and avoiding “snacky” foods we assume we’re coming in under the limit, but we might be wrong. There’s so much added sugar hidden in processed foods that unless we read carefully we can actually be doing much worse than we think.

Take a look at these:

  • Your favorite barbecue sauce could have 10 grams (or more) of sugar per serving.
  • One Tablespoon of ketchup has 4 grams of sugar. Does anyone ever use just one?
  • Even some pasta sauces pack a whopping 7 grams of sugar per ½ cup. Measure a 1/2 cup onto your next plate of spaghetti to get the real picture of one serving.
  • Bottled salad dressing, especially fat-fee varieties have a more sugar than their homemade counterparts.
  • Canned fruit are often packed in a sugary syrup, reaching even higher sugar amounts
  • Granola Bars – check your favorites. Some have the same amount of sugar as a Payday candy bar

And perhaps worst of all?

Read your labels. This popular yogurt contains 25grams of sugar!That yogurt you eat to kick off your day right could have as much as 27 grams of total sugar! Yes, 27 grams. That’s a full serving of jelly beans or yogurt-size container of Marshmallow Fluff! If you’re a woman, you’ve already exceeded the recommended daily allowance of sugar and you haven’t left the house yet.

So what can you do?

For starters, read labels. There’s no point in planning a healthy meal only to pile a lot of hidden added sugars on at the last minute. Condiments are notorious culprits. There are lots of brands that avoid the added sugar and it’s well worth the time to find them in your grocery aisles. Even if you can’t cut added sugars out completely, being aware is the first step toward reducing, or at least controlling the amount of sugar you eat.

And while you’re reading the labels, be on the lookout for these ingredients that all mean sugar:

  • Brown sugar
  • Invert sugar
  • Corn sweetener
  • Lactose
  • Corn syrup
  • Maltose
  • Malt syrup
  • Dextrose
  • Fructose
  • Molasses
  • Fruit juice concentrates
  • Raw sugar
  • Glucose
  • Sucrose
  • High fructose corn syrup
  • Sugar (white)
  • Honey
  • Syrup

Look for alternatives:

  • Skip the ketchup and use fresh tomato, sliced or pureed, or try avocado instead.
  • Make your own mayonnaise, it’s easy. Here’s our favorite recipe.
  • Opt for Greek yogurt with a little fruit to start your day. For that salad you’re having at lunch?
  • Make an oil and vinegar dressing at home instead of the sugar-filled bottled dressings. Here are five of our no-fails to get you started.

After all, wouldn’t you rather save those grams of sugar for something really tasty like a scoop of ice cream, a cinnamon role, or a cookie?


Jun 082015

A Tale of Two Slicers

Veggetti Vegetable Spiralizer

The Veggetti

We’re always on the lookout for the best kitchen tools to make any job easier, or at the very least, more fun. Enter the spiralizer, or whatever you want to call these little vegetable slicers that transform that uninspired zucchini into delightful vegetable noodles.

We love spiralizing vegetables and enjoying them in both raw salads and sautéed dishes, replacing that carb-laden spaghetti in pasta dishes.

Christine recently took two popular spiral vegetable slicers for a spin, making veggie noodles from the four most commonly spiralized vegetables: yellow squash, zucchini, carrot, and cucumber. We chose these two slicers, The Veggetti (yes that’s the real name) and the Microplane, because they’re readily available and, at around $15, are affordable additions to your kitchen tool arsenal.

Microplane Spiral Slicer

The Microplane

For those who’ve never spiralized a vegetable you’ll see just how easy and fun it can be. And in our side-by-side comparison between the two you can get an idea of which slicer would be best for you.

If you’ve used other slicers that you love—or don’t—we’d love to hear about your experiences (and favorite recipes!).


May 262015

Shaved Cheese. Oui.

A couple of days ago I came across this snippet in the New York Times Food section that opened with the line “The cheese course at Rebelle, a new French restaurant on the Bowery, recalls Paris.” If there are two things I love, one is cheese, the other is anything that recalls Paris. My husband and I still toast “to Paris” every cocktail hour, honoring our second visit to the famed city of lights & romance. That all-too-short visit was perfect in every way, including when he dropped two jumbo to-go cups of coffee all over the gorgeous mosaic floor in our boutique hotel’s lobby. “Zut alors!” he exclaimed to everyone’s surprise, which instantly brought on a “no worries” grin and some giggling from the young desk clerk. (Plus guaranteed us a funny note of full laughter in all our reminiscing ever since.)

So. Cheese. Paris. I read on.

The brief piece described how a course of shaved cheese—oh so French!—could be adapted to home entertaining. Simply put out a plate of cheese shavings with drinks. Tah-dah. You’re a star.

Well it’s true. And the best part for me is that one of the three cheeses listed as a possible stand in for the aged Comté served at Rebelle is Consider Bardwell’s Pawlet. Made right here in my home town by people I know, this is a cheese that can usually be found in my fridge. I get bonus points too for already owning a cheese shaver, which I purchased as a photography prop last fall from the Goodwill store for, get this, 50¢.

Needless to say when a trio of friends dropped in unexpectedly over Memorial Day weekend I knew exactly what to put out on the backyard table amidst our frosty IPAs and chardonnays. Chips and salsa? No. A little shaved Pawlet, a little shaved Grafton Village Cheddar, with some crusty bread and Garlic Oregano Mustard from Green Mountain Mustard for my husband…whose palette is, as we say in French, American.

Get yourself a cheese shaver and you’ll never be at a loss for quick, elegant, out of the ordinary appetizer or final dinner course. The paper thin slices are packed with flavor, served with or without bread or vegetables, and your guests, expected or otherwise, will feel like they’ve skipped off to Europe for just a little while.


May 222015

No Fail Friday for a No Fail Summer

This weekend we celebrate Memorial Day which most of us – beyond the parades and the tributes – consider the unofficial first day of summer. The days are longer, the temps are higher and the list of things we want to fill our time with during this fleeting season seems endless. Why then would anyone want to spend the summer stuck in the kitchen day after day cooking three squares when there is so much else to do?

We here at Garden Candy discovered long ago that every fridge has the potential to be a fast food restaurant if it’s set up right. Over the summer we will share our secrets with you for how to make your refrigerator the go-to source for food on-the-go, starting with one we use year-round: the salad bar.

If you put salad fixings in the fridge unprepped you often end up with some amount of wasted food and the added chore of making a salad. Take a few minutes to prep those same ingredients and put them in containers or baggies, stored together on a shelf, and you not only have a salad in minutes, but lunch AND dinner options. Best of all, like all good salad bars, it’s self-serve so everyone can eat on the run (even kids who think this is lots of fun.) The focus is now on the meal and not the effort of creating it. Here are 10 handy tips for getting the most out of your own in-house, all-you-can-eat salad bar:

1. Keep a few baggies of lettuce on hand, washed and pre shredded (if necessary). Paper towels tucked in the baggie help to keep the lettuce fresher longer. Pre-packaged lettuce works well too and is often on sale.

2. Buy shredded or prepped items in small containers – like shredded carrots, crumbled feta or ready-to-use edamame. They may cost a bit more, but the convenience is worth a few extra pennies.

3. Don’t overlook leftovers. A little corn not eaten at dinner or a handful of black olives might not make a meal, but will make a great topping for a salad and a couple of hard boiled eggs or a scoop of tuna may be the protein and “filler” you need to turn a light meal into something a bit more hearty.

4. Toppings like dried cranberries and slivered almonds don’t require refrigeration, but placed alongside the other ingredients will help to serve as a reminder to use them.

5. Be sure to have to-go containers on hand for salads and small ones for dressing so your salad bar is not only a smart “fast food” option, but easily portable too.

6. If you’re eating on the go, a personal-sized freezable cooler will pay for itself in just a few salads that were “brought” and not bought!

7. Don’t bother spending hours roasting a chicken just for a salad topping when a quick visit to the deli counter and 1/4 lb of a few kinds of meat can be diced and ready to go in seconds. Chicken, ham, turkey and roast beef are great options to name a few.

8. Whether bought or homemade, be sure to have a few dressing options on hand to keep things interesting.

9. Don’t forget that salad is so much more than lettuce. Add your toppings to pasta, orzo, or just toss them together alone. There are no rules.

10. Keep all ingredients on the same shelf in clear containers so people can see all their salad options at a glance.

Enjoy the first weekend of summer and have fun building your salad bar!

May 162015

The Ones I Threw Away

As delightful as they sounded, I had no business trying to bake these Whole Wheat Applesauce Carrot muffins today. None. It was late in the day and I was already spent from doing all the things that Saturdays demand be done. Yet in spite of that I started pulling out the mixer and measuring cups. Even discovering I didn’t have the necessary ingredients, namely butter, I forged ahead. Rather than surrender, I hopped into the car and headed to the grocery store. For some reason I was determined to try this recipe. Leaving the store I remembered the recipe called for the butter to be softened. Perfect! I could speed up the butter-softening process by letting it sit in the car while I stopped at a neighbor’s yard sale (where I enjoyed a cup of freshly made lemonade.)

Once back home I figured I could further soften the butter by creaming it a bit in the stand mixer—which was not entirely successful but hey, I figured, it’s only muffins. They’ll forgive me. Onward. I measured, mixed, shredded the carrots, and followed all the directions, adding ingredients into the mixer bowl as they were called for. It was after adding the flour to the mixture that I sensed something was not quite right. Ok, not at all right. Within three, maybe five, turns of the mixer paddle the batter had collected into a pretty sizable ball of uniform cement.

What? The? I re-read the ingredients list. Re-read the recipe. Then out of the corner of my eye I saw it—the bag of flour. In my let’s-get-this-done-so-I-can-get-to-making-dinner haste, I’d dumped 1-1/2 cups of coconut flour into a recipe that called for wheat flower. Seriously?

With suspicion and dread I turned the flour sack around and read some of the rear label information. I didn’t have to read much past the statement up to 20% of a recipe’s wheat flour can be replaced with coconut flour. I’d just replaced it all. Every last one and a half cups of it. The label went on to describe how coconut flour, especially compared to other flours, will absorb a lot of the liquids in any recipe and then gave some suggestions for reintroducing liquids into batters that appear dry. So I tried some of the suggestions knowing fully well that my batter was well past any “appearance of dryness”. It epitomized dryness. I added cooking oil, I added water, I added another egg. Still a bowl full of paste. By that point I felt sort of defeated and frustrated and, if I’m being honest, a little pissed. Mostly at myself for my pig-headedness at starting this project but also at the amount of pretty damn spendy coconut flour and other ingredients I’d just wasted.

By now, a sane person would have emptied the mixer bowl into the trash and cleaned up to start dinner. I am not that person. I was baking these suckers. I slid them into the preheated oven, noting 20-24 minutes baking time. But all that managed to accomplish was to waste those 20-24 minutes of my life.

I transferred them to a countertop cooling rack. Remarkably the muffins had retained the exact uneven, lumpy shape that had been spooned into the adorable purple dotted cupcake papers. The “batter” hadn’t budged. After they cooled I, of course, attempted to eat one. What? You think I’m going to be beaten by a little coconut flour? The muffin disintegrated the instant I pulled apart the paper pleats.

That was it. I surrendered. Finally accepting defeat, the whole dozen were tossed into the trash. I opened a better-than-the-day-deserved bottle of wine and headed to the porch to refuel with some fresh air. There are times one should bake and there are times one should save baking, for other times.

Stay tuned. I will try this recipe again. It looks really promising. At the moment though, I’m about to start making dinner here. Brand new gas grill. Nice porterhouse steaks. And I’m even more tired. Hm. Maybe we should order pizza.

Ciao. Ciao.

May 072015

What a Mom Wants

You’d have to be living under a rock to not know that it’s  Mother’s Day on Sunday, and if you were to believe the advertisers who’ve been flooding the airwaves, every mother out there wants luggage, a spa day, jewelry and brunch. But when I think of mother’s day, the memory slideshow that plays in my head has little-to-nothing to do with store-bought items. No surprise, right?  What I see is my children bringing me breakfast in bed on a tray made from a decorated box, homemade cards, plants in terracotta pots covered in photo decoupage, posters hanging from their door wishing me a wonderful day, walks and picnics, actual (high tech) slide shows and photo books, and lots of hands. Plaster hand impressions, paper hand cutouts and hand cards. Growing hands immortalized in any medium are a hot commodity in the mother world, aren’t they.

I know what every mother on the planet knows—and Hallmark wishes we didn’t—that what we really want are simple reminders of all the wonderful years we’ve been lucky enough to call ourselves mom. We’re pretty easy to please that way. We really just want to make memories with our kids and have sweet reminders of those memories.

Okay, so here’s the part about our Mother’s Day post where I’m telling you something maybe you don’t know: that breakfast you’re served can still be delicious. I know, I know, you’d gobble it up even if it tasted like cardboard, but it doesn’t have to. This method is so easy and creates eggs that are to-die-for-creamy. The goat cheese and chives we added bring a grown-up flavor to this classic favorite but kids still love them too. Go ahead, make it yourself. Experiment with your own mix-ins; it’s the method that sets this dish apart.

So if you’re a mom and should homemade breakfast in bed (or anywhere!) be a part of your favorite Mother’s Day celebration, we urge you to print this recipe and leave it out in a really obvious place. Or, heck, be bold and email it the appropriate parties. It will up your odds of enjoying the most perfect scrambled eggs ever! And it’s so easy that children (and even dad’s) can make it. Ironically, it was my dad who taught me this trick and now it’s my youngest who makes them (once upon a time standing on a stool) – to perfection! The ingredients are simple. The secret is in the patience of the chef!

Garden Candy Recipe Jar GreenGrab the Recipe for Perfect Slow Scrambled Eggs

moms_eggs_breakfasts-0061Pssssst: Like the little cards in the photos in this post? They’re available free as DIY printables that anyone can download and customize. You might share the link with dad. It could remove his stress of what to have the kids make for mom, kids love being creative—and you’ll get another handprint of those hands you so love holding! Win. Win. Win.

Here are the files and instructions!


May 062015

Out of the Woods: Wild Foods

Wild leeks fresh from woodsPromised enough beer or brownies folks around here are slightly more likely to spill the beans on their favorite fishing spot than they are on where they forage for fiddleheads, ramps and morels. No sober person is going to voluntarily divulge the GPS coordinates of the quiet woodland places they wander and where these delicacies are gathered each spring. These are sacred grounds.

If you already have your favorite places for ramps and fiddleheads, jump to this pair of recipes and try them a new way. If don’t have your own natural stash of these earthy treasures the good news they can be found at many farmers markets and grocers. True, this method does deny you that restorative walk in the woods (which you should go ahead and do anyway,) but at least it assures you of a fresh, organic product that’s safe to eat.

It’s probably a good thing that people don’t send inexperienced others off to forage on their own. Spotting wild foods is a long-learned skill that if gotten wrong could, let’s not tippy-toe around here, kill you. Or at least make you ill.

Take fiddleheads. Only the ostrich fern is actually edible, other fern varieties that look incredibly similar, are in fact toxic.

A bowl of freshly harvest fiddlehead fernsAnd ramps. A lot of leafy forest floor plants look like contenders but until you understand the way the leaf veins run on a true ramp you’ll have to needlessly pluck a lot of “maybes” while you try to score one with that intoxicating wild leek fragrance and flavor.

Be glad in knowing you can get them through other means. And that someone enjoyed doing all the work for you. If you’re still fixed on the idea of gathering your own, ask a local forager where they got theirs. Don’t be surprised if no one can precisely recall the exact spot.

Garden Candy Recipe Jar orangeGet the Fiddlehead and Ramps recipes


May 022015

There’s a New Brownie in the Neighborhood

I have a confession to make. I have a HUGE sweet tooth and I am guessing I’m not alone there. Have you been known to lift the lid of the cookie jar to steal “just a bite” of its contents each time you walk by? I can’t help it. Sweets are just a part of my existence and while I don’t discriminate, I happen to be especially fond of chocolate.

Spreading batter into a pan My entire clan has their favorite sweet (and loads more will power), but I seem to be the primary chocolate lover, so when I came across this zucchini “brownie” recipe, I made it mostly to prove that a proper brownie couldn’t be made with zucchini. The brownie air quotes are mine. I cop to an eye roll too. I love zucchini and adore brownies, but happen to believe that those two words don’t belong in the same sentence or even the same recipe for that matter, but as long as I was going to try this combo, I figured I would take the challenge one step further and made a recipe that includes applesauce, almond butter, honey and oats and not a hint of dairy, egg or oil. And if that wasn’t saintly enough, the only refined sugar in the recipe is the handful of chocolate chips you toss on top for good measure. I guess you could use carob if you were a real saint. I’m definitely not. So I opted for a fist full of genuine chocolate chips.

I measured, mixed, baked and cooled. And you know what? They were really good. Had they been “not bad” I still would have eaten them (I’m embarrassed to confess). But only until the first batch was gone. But this recipe is a keeper. These brownies are filled with a rich, dark chocolate flavor so they totally do the trick for my chocolate craving. The best part though? My family really likes them too, but I gave a sample to a number of friends as well, just to make sure no one was just being polite, and the consensus seems to be a big thumbs up!

Chocolate brownies without sugar, dairy, oilsThe secret for me, because I am so not a martyr, is not whether I like them as a zucchini brownie, but whether I like them as a brownie at all and the answer is a big yes. The zucchini, for me, is just an added bonus, but given this list of ingredients, I do love that I can eat them completely guilt free! Here’s a hint for you though: when you make them (and you ought to because they’re a snap to make) just stick them in the cookie jar. No need to give them a “healthy” name. Just fill the jar and see what happens.

Barclay eating the zucchiniPs. No animals were harmed in the making of these brownies (since dogs can’t eat chocolate), but my little vegetable loving beggar patiently waited for flying zucchini shreds to land on the floor and was happily rewarded when they did!

Garden Candy Recipe Jar Green Grab the Recipe

Apr 232014

Lots of Growth in Backyard Growing

Planting Green BeansFood gardening is spreading in popularity and is now more popular than flower gardening.

According to the National Gardening Association almost 42 million households grew herbs, vegetables or fruits in 2012. That’s 17 percent more than in 2008.

“I don’t think we’ve seen this type of veggie gardening activity in the U.S. since the victory gardens of the 1940s,” Susan McCoy, industry watcher and founder of Garden Media Group, said in a recent AARP article.

According to experts: Many people simply needed cheaper produce. But a growing interest in health contributed, too. If you raise organic food at home, you know it’s free of chemical sprays.

Planting beans

Remember, you don’t have to cultivate a large scale backyard garden. You can easily grow your own vegetables in buckets on a sunny porch. Lettuce greens and tomatoes are just two of the vegetables that don’t require a huge commitment of time, money or land. Have a look at the many different ways you can grow food in the back yard!

You can find some great backyard container gardening ideas here!


Apr 102014

Hangry – The Place Where Hungry turns to Anger

We have all experienced it. We may have skipped breakfast, we are waiting a little too long at a restaurant for our meal or we’re out running errands and forgot to eat. Suddenly, what began as a mild hunger has now become full blown and with it comes some pretty drastic mood changes. The name for how your low blood sugar can affect your mood and performance is called “hangry. Yes, it has a name, and it can strike anyone. A new study proves that even close couples will become more aggressive with each other when they become hungry and their self-control diminishes.

Listen to the report. Read the transcript.