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Arianna Maffei in her lab viewing a slice of brain that shows the mark of the infusion in the gustatory cortex (identified by the red and yellow). This is one of the images which helped the researchers confirm their study data. Photo courtesy of Stony Brook University

Study findings reveal a specific signal in one brain region that may hold the key

Researchers at Stony Brook University used genetic manipulation in a laboratory brain model to demonstrate that neurosteroids, signals involved in mood regulation and stress, can reduce the sensitivity and preference for sweet tastes when elevated within the gustatory cortex – a region in the brain most involved with taste. Their findings are published in Current Biology.

According to senior author Arianna Maffei, PhD, Professor in the Department of Neurobiology and Behavior, studies in humans suggest that the preference for certain foods influences how much we eat and that decreased sensitivity to taste is often associated with overconsumption, which may lead to obesity. Currently there is limited knowledge of how brain activity contributes to the differences in taste preference.

Determining the relationship between brain activity, taste and eating habits is difficult in humans because available technology for measuring changes in brain activity does not have sufficient resolution to identify biological mechanisms. However, scientists can accurately monitor brain activity in lab mice while measuring their taste preferences.

As the biology of taste is very similar in all mammals, this approach can shed light on the human brain and taste.

In their murine model, the research team investigated neural circuits regulating the preference for sweet taste in adult brains. Their work focused on the effect of the neurosteroid allopregnanolone, which is known to be elevated in people affected by obesity.

This neurosteroid modulates brain activity by increasing tonic inhibitory circuits mediated by a specific type of GABA receptor. The team demonstrated that these GABA receptors are present in excitatory and inhibitory neurons in the gustatory cortex.

They infused allopregnanolone locally into the gustatory cortex of the mice to activate neurosteroid-sensitive GABA receptors. This manipulation reduced the model’s sensitivity and preference for sweet taste. Then they used genetic tools to remove neurosteroid sensitive GABA receptors locally, only in the gustatory cortex. This manipulation eliminated the preference for sweet taste over water.

“This reduced sensitivity and preference for sweet taste was even more prominent if the receptors were selectively removed only from inhibitory gustatory cortex neurons. Indeed, in this case mice were practically unable to distinguish sugared water from water,” explains Maffei.

Their approach confirmed that a specific type of GABA receptor is the target of neurosteroid activity and is essential for fine-tuning sensitivity and preference for sweet taste.

Maffei says their findings illustrate the fascinating ways the mammalian brain contributes to the taste experience and reveals a specific signal in a specific brain region that is essential for sensitivity to sweet taste.

Ongoing research with the models is exploring whether neurosteroids only regulate sweet taste sensation or contribute to the perception of other tastes, and/or how changes in taste sensitivity influences eating.

The research was supported by several grants from the National Institute for Deafness and Communication Disorder (NIDCD) branch of the National Institutes of Health (NIH) and was supported by NIH grants R01DC019827, R01DC013770, R01DC015234, F31 DC019518 and UF1NS115779.

The authors are members of Stony Brook University’s College of Arts and Science (Yevoo and Maffei) and of the Renaissance School of Medicine (Fontanini).

 

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Tiramisu

By Heidi Sutton

Romantic sentiments are expressed in many ways come Valentine’s Day. Gifts may include sparkling jewels or personalized prose, but a homemade dessert from the kitchen can win over hearts as well. Here are two delicious recipes to try on a cozy night for two.

Tiramisu

Recipe courtesy of the American Dairy Association

Tiramisu

YIELD: Makes 9 servings

INGREDIENTS: 

6 egg yolks

1 cup sugar

1 1⁄4 cup mascarpone cheese

1 3⁄4 cup heavy whipping cream

2 12 oz packages Lady Fingers

1⁄2 cup cold espresso or strong coffee

1⁄4 cup coffee flavored liqueur

1 tablespoon cocoa for dusting

DIRECTIONS:

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. This is your sabayon. Remove from the heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks, and beat until combined.

In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone-sabayon mixture and set aside.

Mix the cold espresso with the coffee liquor, and dip the lady fingers into the mixture just long enough to get them wet; do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6X9). Spoon half the mascarpone cream filling over the lady fingers.

Repeat the process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving.

Dark Chocolate Souffle

Recipe courtesy of Culinary.net

Dark Chocolote Souffle

YIELD: Serves 2

INGREDIENTS: 

1/2 tablespoon extra light olive oil plus additional for coating pan

1/4 cup granulated sugar plus additional for coating pan

4 ounces 70 percent cocoa dark chocolate

1 ounce 30 percent heavy cream

3 egg whites

2 egg yolks

pinch of cream of tartar

DIRECTIONS:

Heat oven to 375° F. Grease two 6-ounce ramekins with olive oil and dust with sugar. In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. 

Using electric mixer, beat egg whites until soft peaks form. Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.

 

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Lifestyle modifications including diet can help

By David Dunaief, M.D.

Dr. David Dunaief

In my practice, many patients have resisted telling me they suffered from erectile dysfunction (ED). However, it’s a common problem. Because it can indicate other medical issues, it’s important that you share this information with your doctor.

ED affects about 24 percent of men, on average. If it occurs less than 20 percent of the time, it is considered normal; however, if it occurs more than 50 percent of the time, you should seek help (1). 

Of course, there are oral medications for ED. You’ve probably seen the ads for approved medications, including sildenafil (Viagra, or the “little blue pill”), tadalafil (Cialis), vardenafil (Levitra, Staxyn), and avanafil (Stendra). They work by causing vasodilation, or enlargement of blood vessels, which increases blood flow to the penis. Unfortunately, this does not solve the medical problem, but it does provide a short-term solution for those who are good treatment candidates.

ED’s prevalence generally increases with age. An analysis of the 2021 National Survey of Sexual Wellbeing found that ED affected 12.7 percent of 35-44-year-olds, increased to 25.3 percent of 45-54- year-olds, 33.9 percent of those aged 55-64, 48 percent of those aged 65-74, and 52.2 percent of those aged 75 and older (2).

So, what contributes to the increase as we age? Disease processes and drug therapies.

What is the connection between medical conditions and ED?

Chronic diseases can contribute significantly to ED. ED might also be an indicator of disease. Typical contributors include metabolic syndrome, diabetes, high blood pressure, cardiovascular disease and obesity. In the Look AHEAD trial, ED had a greater than two-fold association with hypertension and a three-fold association with metabolic syndrome (3). In another study, ED was associated with a 2.5-times increase in cardiovascular disease (4).

Patients with ED had significantly more calcification, or atherosclerosis, in their arteries when compared to a control group in a randomized clinical trial (RCT) (5). They were also more than three times as likely to have severe calcification. In addition, they had more inflammation, measured by C-reactive protein. 

Which medications contribute to ED?

About 25 percent of ED cases are thought to be associated with medications, such antidepressants, NSAIDs (e.g., ibuprofen and naproxen sodium), and hypertension medications. Unfortunately, the most common antidepressant medications, SSRIs, have significant impacts on ED. 

The California Men’s Health Study, with over 80,000 participants, showed that there was an association between NSAIDs and ED, with a 38 percent increase in ED in patients who use NSAIDs on a regular basis (6). The authors warn that patients should not stop taking NSAIDs without consulting their physicians.

Also, high blood pressure drugs have a reputation for causing ED. A meta-analysis of 42 studies showed that beta blockers have a small effect, but thiazide diuretics (water pills) more than doubled ED, compared to placebo (7).

How can diet affect ED?

The Mediterranean-type diet has been shown to treat and prevent ED. It’s a green leafy alternative to the little blue pill. Foods are rich in omega-3 fatty acids and high in monounsaturated fats and polyunsaturated fats, as well as fiber. Components include whole grains, fruits, vegetables, legumes, walnuts, and olive oil. 

In two RCTs lasting two years, those who followed a Mediterranean-type diet experienced improvements in their endothelial functioning (8, 9). They also experienced both lower inflammation and lower insulin resistance.

In another study, those who had the highest compliance with a Mediterranean-type diet were significantly less likely to have ED, compared to those with the lowest compliance (10). Even more impressive was that the group with the highest compliance had a 37 percent reduction in severe ED versus the low-compliance group.

A study of participants in the Health Professionals Follow-up Study looked closely at both the Mediterranean-type diet and the Alternative Healthy Eating Index 2010 diet, which emphasized consuming vegetables, fruits, nuts, legumes, and fish or other sources of long-chain fats, as well as avoiding red and processed meats (11). At this point, it probably won’t surprise you to hear that the greater participants’ compliance with either of these diets, the less likely they were to experience ED.

References:

(1) clevelandclinic.org. (2) J Sex Med. 2024;21(4): 296–303. (3) J Sex Med. 2009;6(5):1414-22. (4) Int J Androl. 2010;33(6):853-60. (5) J Am Coll Cardiol. 2005;46(8):1503. (6) Medicine (Baltimore). 2018 Jul;97(28):e11367. (7) JAMA. 2002;288(3):351. (8) Int J Impot Res. 2006;18(4):405-10. (9) JAMA. 2004;292(12):1440-6. (10) J Sex Med. 2010 May;7(5):1911-7. (11) JAMA Netw Open. 2020 Nov 2;3(11):e2021701.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

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By Bob Lipinski

Bob Lipinski

Yes, I know it’s winter, with bitter cold days and even colder nights, and some parts of the country are probably experiencing snow or ice, which makes things even colder and more miserable.

Now, do people near the equator only drink chilled white wine and those near the poles drink only room temperature red wine? Certainly not to both statements.

Yet, during cold weather, we still drink cold beer, and we serve most of our cocktails cold or very cold, especially a martini, which we drink “arctic cold.” So, what’s wrong with serving a glass of a chilled white or red wine?

Here are some chillable wines for cold weather…

2022 Brigid ‘Pinot Noir,’ Marlborough, New Zealand. (9.5% alcohol; 80 calories per serving) Has a “Nutrition Facts” chart, like on a box of cereal, displayed on the back label. Light ruby with notes of cranberry, dried flowers, citrus, and tart cherry with hints of herbs and wet earth. A flavorful, easy to drink wine. A great accompaniment to cheese fondue.

NV Riunite Lambrusco, Emilia-Romagna, Italy. A perennial favorite since the 1970s. Although I’m not a stranger to this wine, I’ve not had a bottle in many years. It’s frizzante (lightly effervescent) and semi-sweet, with a luscious aroma and flavor of raspberry, rhubarb, and plum, with a bitter almond aftertaste. Try with a dish of salami, mortadella and provolone.

2024 Georges Duboeuf ‘Beaujolais Nouveau,’ France. (Made from Gamay grapes). Bright red colored; intensely fruity with hints of cherry, cotton candy, hibiscus, and red lollipops. Aftertaste of boysenberry, red currants, and spices. Drink with a spicy pepper, grilled cheese sandwich.

2020 Domaine Sérol ‘Oudan’ Côte Roannaise, Loire Valley, France. (100% Gamay grapes.) Oudan is a plot of hillside land on granitic soil, first planted by Stéphane Sérol over 20 years ago. Cherry-colored with a fruity aroma and taste of strawberry, red apple, and herbs. Hints of black pepper, potting soil, and fennel. A Margherita pizza says it all!

2023 Quinta da Lixa, Alvarinho ‘Pouco Comum,’ Vinho Verde, DOC, Portugal. Perfumed, with notes of honeysuckle, white peach, lemon, orange, and pear. Hints of green peas and pineapple. Pairs well with fish tacos.

2023 Quinta d’Amares, ‘Loureiro’ Vinho Verde, DOC, Portugal. Light citrine color; notes of perfume, lemon, bay leaf, and apricot. Nuances of minerals, peach, and melon. A delightful wine for hot and cold weather. Serve with a hearty bowl of fish chowder.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Photo courtesy Girl Scouts of Suffolk County

The Girl Scouts of Suffolk County will kick off in-person “booth sales” for Girl Scout Cookies this weekend, starting on Friday, January 31.

In addition to in-person sales, customers can easily locate their nearest cookie booth by visiting the “Cookie Locator” on the Girl Scouts of Suffolk County’s website and searching by ZIP Code. For those who prefer online shopping, Girl Scouts are using the Digital Cookie platform to go beyond the booth and share their personalized cookie sites with QR codes and emails.

This year’s cookie lineup includes beloved classics including Thin Mints, Samoas, and Tagalongs. The 2025 season also marks the final opportunity for customers to purchase the S’mores cookie, which will be discontinued after this year. This year, all Girl Scout Cookies are priced at $7 a box, with a portion of the sales going directly to the troop from which customers make a purchase.

“The Girl Scout Cookie Program is the world’s largest girl-led entrepreneurial endeavor, teaching participants valuable skills such as goal setting, decision making, money management, people skills, and business ethics,” said Tammy Severino, CEO of Girl Scouts of Suffolk County. “Proceeds from cookie sales directly support local Girl Scout troops, funding activities like camping trips, community service projects, and educational programs.”

The 2025 cookie season runs through April 22, with availability and dates varying by location. Customers are encouraged to support their local Girl Scouts by purchasing cookies at booth sales or through the Digital Cookie platform.

For more information, please visit the Girl Scouts of Suffolk County’s website at www.gssc.us.

About Girl Scouts of Suffolk County 

Since 1968, Girl Scouts of Suffolk County has been committed to building girls of courage, confidence, and character who make the world a better place. Girl Scouts helps girls develop their full individual potential; relate to others with increasing understanding, skill, and respect; develop values to guide their actions and provide the foundation for sound decision-making; and contribute to the improvement of society through their abilities, leadership skills, and cooperation with others. Follow Girl Scouts of Suffolk County on Facebook, X, Instagram, YouTube and LinkedIn.

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Championship Guac

By Heidi Sutton

The best watch parties have two things in common: good food and good company to root for your team with. Kick off your football feast on on Feb 9, Super Bowl Sunday,  with touchdown-worthy apps made with a game day favorite — avocados — to amp up the crowd, courtesy of Culinary.net.

Championship Guac
Championship Guac

YIELD: Serves 8 

INGREDIENTS: 

5 large avocados, peeled and pitted

1 lemon juice only

1/2 cup white onion finely chopped

1 cup tomatoes diced

1/2 cup cilantro chopped

1 pound fried bacon

1/2 teaspoon garlic powder

salt and pepper to taste

tortilla chips for serving 

DIRECTIONS:

In a bowl, use fork to mash the avocados and lemon juice until creamy. Then add the onion, tomatoes and cilantro. Cut the bacon into squares then place it in a hot skillet over medium heat and cook 15 minutes, or until golden. Transfer to a plate to drain excess fat and let cool. Add the bacon, garlic powder, salt and pepper, to taste, to the guacamole; mix well. 

To serve, put guacamole in bowl and serve with tortilla chips.

Gronkamole
Gronkamole

YIELD: Makes 4 servings

INGREDIENTS: 

2 large avocados

1 teaspoon lemon juice

3/4 cup chicken breast cooked and shredded

1/4 cup blue cheese crumbled

3 tablespoons Buffalo sauce

salt to taste

corn chips for serving

carrot sticks for serving

DIRECTIONS:

In a small bowl, mash avocados and stir in lemon juice. Add chicken, blue cheese and Buffalo sauce to guacamole mixture. Add salt, to taste. Serve with corn chips or carrot sticks, if desired.

Tuna Stuffed Avocado
Tuna Stuffed Avocado

YIELD: Serves 2

INGREDIENTS: 

1 can tuna fish

1/4 cup whole kernel cooked corn

1 tablespoon minced parsley

1 avocado

lemon wedges for serving

DIRECTIONS:

In bowl, combine tuna, corn and minced parsley. Halve avocado and carefully remove seed. Divide tuna mixture between avocado halves. Serve with lemon wedges.

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Improve fatigue, mood, headaches and itchy skin

By David Dunaief, M.D.

Dr. David Dunaief

Brrr! It’s been super cold this winter, and heating systems have been in overdrive. All the dry heat pumping into our homes, offices and cars can have a dehydrating effect on our bodies. Symptoms of dehydration can range from itchy skin and constipation to fatigue, mood changes and headaches. Our dry throats and sinuses can also make us uncomfortable and more susceptible to irritations and viruses. More serious complications of dehydration can include migraines, heart palpitations and heart attacks. 

Let’s look at techniques for improving hydration and reducing the symptoms and consequences of all this dry air.

Improve ambient humidity

Measure the humidity level in your home with a hygrometer and target keeping it between 30 and 50 percent (1). When the temperature outside drops below 10 degrees Fahrenheit, lower this to 25 percent. You can add moisture to the air in several ways. Use cool mist humidifiers, keep the bathroom door open after you shower or bathe, and place bowls of water strategically around your home, including on your stovetop when you cook or on radiators. If you use humidifiers, take care to follow the manufacturer’s care instructions and clean them regularly, so you don’t introduce mold or bacteria into the air.

Reduce headaches and migraines

A review of studies found that those who drank four cups or more of water had significantly fewer hours of migraine pain than those who drank less (2). Headache intensity decreased as well.

Decrease heart palpitations

Heart palpitations are common and are broadly felt as a racing heart rate, skipped beat, pounding sensation or fluttering. Although they are not usually life-threatening, they can make you anxious. Dehydration and exercise contribute to this (3). Palpitations can be prompted when we don’t hydrate before exercising. If you drink one glass of water before exercise and continue to drink during exercise, it will help avoid palpitations.

Lower your heart attack risk

The Adventist Health Study showed that men who drank more water had the least risk of death from heart disease (4). Group one, which drank more than five glasses of water daily, had less risk than group two, which drank more than three. Those in group three, which drank fewer than two glasses per day, saw the lowest benefit, comparatively. For women, there was no difference between groups one and two, although both fared better than group three. The reason for this effect, according to the authors, may relate to blood or plasma viscosity (thickness) and fibrinogen, a substance that helps clots form.

Resolve decreased concentration and fatigue

Mild dehydration resulted in decreased concentration, subdued mood, fatigue and headaches in women in a small study (5). Dehydration was prompted by walking on a treadmill and taking a diuretic (water pill) prior to the exercise. Results were compared to a control group that did not take the diuretic. The authors concluded that adequate hydration was needed, especially during and after exercise.

Consume hydrating foods

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How much water you need to drink depends on your diet, activity levels, environment and other factors. In a review article, researchers analyzed the data, but did not find adequate studies to suggest that eight glasses a day is a magic number (6). It may be too much for some patients.

You can increase your hydration by altering your diet. Diets with a focus on fruits and vegetables increase water consumption (7). As you may know, 95 percent of the weights of many fruits and vegetables are attributed to water. An added benefit is an increased satiety level without eating calorically dense foods.

In a review, it was suggested that caffeinated coffee and tea don’t increase the risk of dehydration, even though caffeine is a mild diuretic (8). With moderate amounts of caffeinated beverages, the liquid in them has a more hydrating effect than its diuretic effect. Remember that salty foods can dehydrate you, including soups, breads and pastries, so try to avoid these.

It is important to stay hydrated to avoid uncomfortable — and sometimes serious — complications. Diet is a great way to ensure that you get the triple effect of high nutrients, increased hydration and sense of feeling satiated without calorie-dense foods. However, don’t go overboard with water consumption, especially if you have congestive heart failure or open-angle glaucoma (9).

References:

(1) epa.gov (2) Handb Clin Neurol. 2010;97:161-72. (3) my.clevelandclinic.org. (4) Am J Epidemiol 2002 May 1; 155:827-33. (5) J. Nutr. February 2012 142: 382-388. (6) AJP – Regu Physiol. 2002;283:R993-R1004. (7) Am J Lifestyle Med. 2011;5(4):316-319. (8) Exerc Sport Sci Rev. 2007;35(3):135-140. (9) Br J Ophthalmol. 2005:89:1298–1301.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

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Vegetarian stuffed peppers

By Heidi Sutton

These weeknight-friendly vegetarian stuffed peppers are packed with protein in the form of black beans and brown rice and loaded with sautéed onions, corn, and tomatoes. Loved by meat-eaters and vegetarians alike, this easy, healthy dinner is sure to spice up your week. Serve with garlic bread and an arugula salad.

Vegetarian Stuffed Peppers

Recipe from Milk Means More

Vegetarian stuffed peppers

YIELD: Makes 6 servings

INGREDIENTS: 

6 large sweet bell peppers

1 tablespoon butter

1/2 cup diced sweet onion

1 cup cherry tomatoes, sliced in half

1 cup frozen corn, thawed

1 1/2 cups canned black beans, drained   and rinsed

2 cups cooked brown rice

1 large egg

1/2 teaspoon chipotle chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 + 1/2 cups shredded sharp cheddar cheese, divided

DIRECTIONS:

Preheat the oven to 350º F. Line a rimmed half sheet pan with non-stick aluminum foil.

Slice the tops off of the sweet bell peppers. Use a spoon to scoop the seeds and white membranes from the insides of the peppers. Discard the pepper tops and seeds. Place the peppers onto the prepared half sheet pan; briefly set aside. In a large skillet, melt the butter over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in tomatoes, corn, black beans and brown rice until combined. Remove from heat and set aside.

In a large bowl, beat the egg, then add in chili powder, oregano, salt, and pepper. Add veggie mixture to bowl and mix well. Add 1 1/2 cups of the cheddar cheese into the filling bowl and mix until well combined. Stuff the open cavities of the sweet bell peppers tightly with filling, mounding a bit of the filling over the top edge of the peppers. Sprinkle the remaining cheddar cheese over top of the filling.

Bake the stuffed peppers for 30 to 35 minutes or until filling is heated through, the peppers soften, and the exteriors begin to wrinkle. Serve immediately.

Simple Arugula Salad

YIELD: Makes 6 servings

INGREDIENTS: 

¾ cup Parmesan cheese shavings (about 1.5 ounces)*

1 small shallot

8 cups (5 ounces) baby arugula (do not use standard arugula, usually sold in bunches)

2 tablespoons extra virgin olive oil

¼ teaspoon kosher salt, plus more to taste

1 ½ tablespoons lemon juice + zest of ½ lemon

DIRECTIONS:

If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot. In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it’s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

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Brendel's Bagels opened it's Centereach location on Jan. 8. Photo courtesy of Greater Middle Country Chamber of Commerce

Brendel’s Bagels & Eatery of New York celebrated the grand opening of its Centereach location with a ribbon cutting on Jan. 8. The event was attended by members of the Greater Middle Country Chamber of Commerce, local officials including Suffolk County Leg. Nick Caracappa and community supporters. 

Located at 1311 Middle Country Road, the shop boasts its signature Newfield Pride Bagels along with an extensive breakfast, lunch and catering menu. 

“Brendel’s Bagels is proudly owned by local Middle Country residents, and the store manager, Zach, is a graduate of Newfield High School. We take immense pride in seeing our homegrown talent thrive by opening and managing businesses that enrich our community,” said Lenore Paprocky, President of the  Greater Middle Country Chamber of Commerce, in a press release.

“We look forward to many great things ahead for Brendel’s Bagels and encourage everyone to stop by, support this new local gem, and enjoy their delicious offerings. Here’s to new beginnings and continued success for our community,” she added.

Legislator Caracappa praised the business and its team, stating, “They are an incredible bunch of individuals, from owners to employees committed to the quality of their food and services and representing and participating in community events.”

Brendel’s Bagels also has locations in Syosset, Glen Cove and Hauppauge. 

Store hours are 5 a.m. to 4 p.m. Mondays through Saturdays and 5 a.m. to 3 p.m. on Sundays. For more information, call 631-320-1009.

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If you’re in need of a quick breakfast, consider starting your day with one of these tasty breakfast ideas. This on-trend Acai Bowl with Whole-Wheat Toast provides a flavorful serving of fresh fruits while Overnight Oats can be made the night before for a grab-and-go solution as you head out the door in the morning.

Acai Bowl with Whole-Wheat Toast

Acai Bowl with Whole-Wheat Toast

INGREDIENTS:

1 frozen acai smoothie pack (100 milligrams)

1 cup low-fat milk

1 medium frozen banana, sliced

1 cup fresh or frozen mixed berries

2 slices whole-wheat bread

fresh blueberries

granola

coconut flakes

DIRECTIONS:

Under warm water, thaw frozen acai smoothie pack about 5 seconds.

In blender, combine acai, milk, banana and mixed berries. Blend until smooth.

Toast bread slices to desired doneness.

Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.

Overnight Oats

INGREDIENTS:

1/3 cup old-fashioned rolled oats

1/2 cup low-fat milk

1/4 teaspoon vanilla extract

2 tablespoons mixed dried fruit

1 tablespoon walnuts, chopped

1 tablespoon honey

DIRECTIONS:

In bowl or jar, combine oats, milk and vanilla extract. Cover and refrigerate overnight.

Before serving, stir in dried fruit, walnuts and honey.

Source: Family Features

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