Q: As a substitute for cow’s or goat’s milk, try purchasing a plant-based milk. Almond milk, coconut milk, cashew milk, and soy milk have all become more popular and easier to find in recent years. Many people find these to be healthy and tasty alternatives for dairy milk; plus, they are more friendly to the environment.  If you want dairy milk, try the Lactaid brand. Lactaid products are natural dairy products, but they include the enzyme lactase, which breaks down lactose so you can digest the dairy in their products. Lactaid makes milk, cottage cheese, and ice cream, and can be found in most grocery stores. Popular ice cream manufacturers, such as Ben & Jerry’s and Haagen-Dazs, make dairy-free sorbet that are sure to be an enjoyable sweet treat without causing the digestive issues inspired by dairy ice-creams.  Try a plant-based alternative, like coconut milk or soy milk ice creams. Be aware of sherbet vs. sorbet. While it sounds similar to sorbet, sherbets often contain milk or cream. If you're not sure, check the ingredients list Find dairy-free sorbet options at your local ice cream store. Many stores have dairy-free sorbet options on their menus. If you don’t see them on the menu, ask! You can find yogurt made out of soy, almonds, and rice, which are high in vitamins B and E as well as potassium, antioxidants, and dietary fibers in most grocery stores. As a bonus, these are also vegan-friendly treats!  Choose a yogurt with a milk-like base (such as a nut or grain milk) as well as one that contains active or live cultures, so you reap all the benefits of eating a healthy snack like yogurt.  Other things you may want to look for in your yogurt is one that is low fat, and has a good source of calcium. In addition, it contains live and active cultures, which is one key reason for including yogurt in your diet. Remember that Greek yogurt has very little or no whey. Greek yogurt is traditionally made by straining the yogurt to remove the whey.. Always read the ingredients list before purchasing Greek yogurt, because there are no steadfast regulations on what actually constitutes “Greek” yogurt. While “dairy-free cheese” may sound like an oxymoron, it is actually possible to find. Many dairy-free cheese are made with cashews or other nuts, but there are also several nut-free options. Do a search for “zucchini cheese” on Google. It is possible to make a dairy-free and nut free cheese using zucchini! There are many recipes available online for making zucchini cheese, and most require little more than zucchini, water, coconut oil, lemon juice, gelatin, yeast, and sea salt.
A: Purchase plant-based milk. Buy dairy-free sorbets, Italian ice, or popsicles. Try non-dairy yogurt. Find or make dairy-free cheese.

Q: Whether you baked, grilled, or steamed the corn, there is nothing wrong with adding more vegetables to your plate. Choose some seasonal vegetables, then steam or sauté them to your liking. Serve them alongside the corn for the ultimate vegetarian dinner. Zucchini and bell peppers go especially well with corn! White fish, such as tilapia and trout, work especially well. This works especially well with baked or grilled corn, but you can use cooked or steamed corn as well. Below are two tasty ideas:  Coat the fish with seasoned breadcrumbs before cooking it. Serve it with corn that's been seasoned with olive oil and pepper. Marinate the fish in a red pepper marinade before cooking it. Season the corn with paprika before grilling it. For a full, flavorful meal, try a baked chicken breast, steamed corn, and sautéed seasonal vegetables. Drizzle a lemon-butter sauce on top for even more flavor. You can also serve corn on the cob alongside grilled chicken sandwiches. Corn works well with just about any type of grilled beef, from burgers to steak to marinated shish kabobs. Save time and dishes by grilling the corn right next to the beef. You can also serve fresh vegetables and potatoes alongside the corn and beef for a larger, more-filling meal. Bacon makes just about anything better, and corn is no exception! Remove the husks and silk from an ear of corn. Wrap a strip of thick-cut bacon around it. Wrap the corn and bacon with aluminum foil, then grill it over medium heat, covered, for 20 to 25 minutes; turn it once during the cooking process. Let the corn cool enough to handle, then remove the foil and serve it. For extra flavor, sprinkle it with some chili powder before wrapping it back it.
A: Serve corn on the cob alongside other vegetables. Pair corn on the cob with fish. Make a classic meal with corn and chicken. Serve up corn on the cob alongside barbequed beef. Wrap corn in bacon before you grill it.

Q: To really challenge yourself with a difficult routine, do 3 sets of 15 vertical leg crunches, with a brief pause in between sets to keep your muscles working. The shorter the rest period in between sets, the more difficult of a challenge the workout is for your core.  Add other abdominal exercises to this routine to make the workout even more intense.  Use good technique throughout the whole workout; don’t let your form break down as you get tired. Take a rest if you need to, then return to the movement using good technique. Instead of supporting your head with your hands, extend your arms and reach toward your toes when you perform the crunch. Reach as far as you can and hold at the top of the movement for 2 seconds before you slowly lower back down to the ground. Reach as far as you can without rounding your shoulders and upper back. To really ramp up the difficulty of the vertical leg crunch, hold a rounded weight plate against your chest or behind your head when you perform the movement. Use good form and hold at the top of the movement for 2 seconds before you lower back down with control.
A: Do 3 sets of 15 repetitions. Extend your arms to increase the difficulty. Hold a weight on your chest or behind your head.

Q: . This is generally easiest to do with a conventional potato peeler. You can also use a sharp knife. Throw the peelings into a compost bin to avoid waste. Better yet, cut the peels into long strips, leave a little flesh on them, and make sweet potato skins The exact size isn't important — cutting each potato into three or four slices is usually fine. What matters is that all the chunks are about the same size so that they cook evenly. Steaming the sweet potatoes means exposing them to hot steam without submerging them in the boiling water below them. To do this, first put your potato chunks into a steam tray, which is a metal device that sits in a pot above the boiling water. Put the full steam tray in a large pot with two cups of water at the bottom. If you don't have a steam tray, you can improvise one from a small metal strainer. You can even put a clean cooking rack at the bottom of your pot. Put the pot + steam tray on the stove over high heat. Cover the pot. When the water reaches a strong boil, reduce the heat to medium. Let the potatoes cook this way until soft all the way through.  Depending on how big the sweet potato pieces are, cooking times will vary from about 15-20 minutes. A good policy is to check the potatoes for done-ness after about 12 minutes. You can do this by prodding them with a fork. If the fork slides in easily, the potato is cooked. If they still feel hard, cook for another 5 minutes. Remove the pot lid carefully — the escaping steam can burn you. When the sweet potatoes are soft, they're ready to eat. Turn off the heat and transfer them to a serving plate. Serve immediately. Season as desired. Sweet potatoes are (obviously) naturally sweet, so you can enjoy them as-is if you wish. In the next section, however, we've provided a few easy serving suggestions if you don't want to eat them plain.
A:
Peel the sweet potatoes Cut the potatoes into chunks. Place the sweet potatoes in a steam tray. Boil the water. Serve and enjoy.