I was thumbing through my American Dietetic Association Times publication yesterday and the first article caught my eye: Ten Rule for Better Blogging. Page one. Blogging is hot hot hot!
A must-read, indeed. And here’s what ADA author Jacqui Cook suggests to bloggers:
- Pick one topic and stick to it.
- Update early and often — followers want material at least once daily, and internet traffic is highest in the morning and lunch time hours.
- Keep it short. Posts longer than 400 words lose reader’s attention. (Note: I could not agree with this more! Working on this myself…)
- Link early and often — link to resources, allowing them the in-depth explanation
- Tag and categorize your posts.
- Don’t get too cute. Search engines cannot recognize humor, so it’s best to keep the cute to a minimum (Note: I like cute blogs, search engine savvy or not!)
- Encourage comments. (Yes, you! I want to hear your opinions on things!)
- Respect your host (where applicable)
- Have realistic expectations. The more you blog, the better chance you have at building an audience.
- Take the plunge. Just do it! Blogging is a wonderful outlet for leisure, learning, friendship, and beyond!
Blueberry-Coconut Baked Oatmeal adapted from Healthy Food for Living
canola oil cooking spray
2 medium bananas, sliced thinly
3/4 1 cup frozen blueberries
2 cups rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup unsweetened dried blueberries (I had cherries on hand, so I used those)
1/4 cup brown sugar, lightly packed
1/4 cup pepitas (pumpkin seeds)
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
pinch each ground nutmeg, cloves, and salt
2 cups skim milk
1 large egg
1 1/2 Tbsp margarine or butter Smart Balance Light, melted & cooled, divided
1 tsp pure vanilla extract
1 Tbsp pure maple syrup
Preheat oven to 375*F. Lightly coat an 8-inch square or round baking dish with cooking spray. Layer the banana slices over the bottom of the dish and top with the frozen blueberries. Set aside.
In a medium bowl, mix together the oats, coconut flakes, dried blueberries, brown sugar, pepitas, baking powder, and spices. Set aside.
In another bowl, whisk together the milk, egg, 1 Tbsp of the margarine, vanilla extract, and maple syrup. Set aside.
Spoon the oat mixture on top of the bananas and blueberries. Pour the milk mixture over the oat mixture, and drizzle with the remaining 1/2 Tbsp melted margarine.
Bake for 35-40 minutes, until the top layer is lightly browned and crisp. Allow to cool for a few minutes before serving.
Nutrition Information (per serving): 389 calories; 10.3 g. fat; 37.5 mg. cholesterol; 83 mg. sodium; 67 g. carbohydrate; 6.5 g. fiber; 9.3 g. protein
This oatmeal bake is out of this world — something anyone would love to start their day with. My breakfast-hating Valentine even gave it a thumbs up this morning! (Little does he know it had coconut in it…he “hates” coconut…)
Question to the bloggers: Which of the 10 blogging tips do you feel you could improve on most?
Question to the blog readers: When you think about your favorite blogs, what makes them your favorite? Appearance? Topic? Pictures? Humor?
Happy Valentine’s Day Eve to all! Hubby and I got an early start to celebrating V-day and went to our favorite wine bar and Italian bistro for wine and supper and then to see “Brothers”. Love date nights 😉
P.S. Kristen over at Change of Pace is giving away Bobo Oat bars! Enter here!