Thursday, April 14, 2011

3 Easy Ways to Market Your Facebook Page

There is a lot of confusion centered around Facebook Pages versus Facebook profiles, and wanted to pass along 3 easy tips to market your Facebook page. The big question that Facebook users have is "what's the difference between my Facebook profile and my Facebook page?" Business professionals are confused as to WHY they need a Facebook Page and how it can help them. 

Facebook Pages allow businesses, organizations, etc. to create a visible presence on Facebook. Unlike a Facebook profile, Facebook Pages are available to everyone who searches online. You can easily connect with these Pages by becoming a fan and "liking" pages and then receive updates in your News Feeds every time people add information to their pages. There are no limits to how many fans you can have on Facebook pages; whereas, you can have only 5,000 friends on your Facebook profile (although, there is talk that Facebook will eventually lift this 5,000 limit). 

That's a very good reason to stop what you're doing right now and create a Facebook page! However, remember that Facebook Pages are not advised for EVERY business or organization. If you are primarily a B2C (business to consumer/customer) company, then I highly suggest you stick with Facebook but if your concentration is B2B (business to business), I suggest concentrating on LinkedIn marketing. Even though I have a Facebook page, I use LinkedIn primarily to market and use Facebook to complement my marketing efforts (I still post links to my blog, etc. on my Page).

Make sure that your Facebook Page really stands out - include links to your blog, website, contact information, email, etc. Include a professional photo on your Page (and/or your company brand/logo). Your Page represents your business so keep it professional and uncluttered (and manage your page for spammers - spammers love to blast Facebook pages with annoying posts on Walls.)

The biggest challenge that most business professionals face with their social media is that they don't have TIME. Ok, no excuses - here are 3 easy ways you can market your Facebook page - starting today!

1. Include your Facebook Page URL on your Twitter and LinkedIn profiles. This creates a social media funnel to lead your Twitter and LinkedIn followers back to your Page. The goal of social media is to share valuable content and create authentic relationships with your followers/fans. Also, your Facebook page allows you to share more content compared to your tweets and LinkedIn updates, so take advantage of this easy cross-marketing tactic!

2. Create unique content for your Facebook Page. People want to feel special and included, so give them a reason to feel "in the know" when it comes to the content that you share on your Page. Think outside of the social media box. Include video content on your Facebook page to engage your Fans quickly. You don't have to reinvent the wheel and you can still include links to your blog on your Fan Page, but mix it up now and then when it comes to your content. 

3. Share, share and share with your Vanity URL. A Facebook Page vanity URL is ideal and an easy way to share your Page. However, you first need 25 fans before you can set up your vanity URL. I suggest you include your vanity URL in your email signature, business cards, and any online and offline marketing materials/content. Include your vanity URL on your other social media profiles. You want to share this link as much as possible but don't go crazy and spam it everywhere. A vanity URL is set up in the following way: (or whatever name you choose to brand your page).Warning: Don't just ask ANYONE to 'like' your page so you can quickly get your vanity URL. Ask people to check out your page but don't beg for 'likes' just to get a vanity URL - this is a big 'no-no' when it comes to social media marketing. You don't want random fans you don't know - defeats your purpose of engaging fans in a real, authentic way. 

Here is more information about how to create vanity URLs. 

How do you market your Facebook Page? What Facebook marketing tips and tools do you use to promote your Page?


Sunday, March 29, 2009

Vegan Chocolate Mousse - Delicious

Vegan Chocolate Mousse? I know - it sounds disgusting. I couldn't believe it when my friend told me that the creamy, rich chocolate mousse I had at her house this weekend was made from tofu and soy milk. This is the best chocolate mousse I've had and I'm very picky when it comes to any kind of chocolate dessert. It's also a healthy alternative to the fat-loaded traditional mousse recipe.

Enjoy. Please pass along to vegan friends and family. It's a "must" dessert recipe!

Amaretto-Spiked Vegan Chocolate Mousse Recipe

1/2 cup organic chocolate soy milk (for this recipe I like to use Vitasoy Rich Chocolate Soy Milk)

9 or 10 ounce bag of semisweet vegan chocolate chips (I've had good success with Tropical Source or Sunspire Brand all-natural brands, NOT carob chips)

12 ounces silken tofu

1/4 cup Amaretto or almond-flavored liquor

1/4 teaspoon natural pure almond extract (I use the Flavorganics Almond Extract for this recipe)

Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips. You can melt the chocolate chips in a double boiler or if you are like me, and don't own a double-boiler, you can cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer - place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally until completely melted. Remove from heat.

Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed.

Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. The pudding will set up nicely as it cools.

Makes 6 decadent servings.

Saturday, February 28, 2009

How a Foodie Uses Everything in Her Kitchen For a Week's Worth of Meals

I challenged myself to use all the food I had in the kitchen (before hitting the store) for meals this past week. With the cost of food and just the general state of the economy, I've been looking for ways to make food stretch. I also realized you can make delicious food (and I even baked this week) even with limited ingredients (and healthy food as well). Here are a few sample dishes from my dinner menu from this past week.

  • My Version of Shepherd's Pie (a healthier version made from ground turkey with green beans, carrots and sauteed onion - use corn starch instead of flour when making your gravy).
  • Lemon Scampi with Pasta (those bags of frozen shrimp from Trader Joe's come in handy - I added freshly squeezed lemon juice along with the garlic, olive oil and wine)
  • Pumpkin Spice Cake and brownies (both were lower fat versions and tasted delicious!)
I'm marinating a tri tip roast with potatoes for tonight's dinner - the leftover meat can be made into stroganoff, stir fry or fajitas.

If I could actually use all the food in my kitchen and not go to the store once last week, then you can do it as well. Just remember to plan ahead and think of creative ways to utilize leftovers!

Thursday, February 26, 2009

The Scoop on Squash-Based Soups

I made delicious butternut squash soup this past week. It was the perfect compliment with this dreary northern California weather we've had lately. I told my chef friend about my soup masterpiece. After I told him about my creation (I was quite proud that I didn't use a recipe), he gave me a great tip for the next time I make butternut squash soup: add two tablespoons butter to the soup and let it melt into the soup (don't melt it before you add it to the soup). He says it gives it a silky, smooth texture. I knew there was a reason why I have chefs at my disposal. He also adds pureed potatoes to his soup (which I need to try next time).

My secret is in the spices - a dash of nutmeg and hints of cinnamon, allspice, ginger and just a hint of cloves (you can also throw in a dash of pumpkin pie spice which basically combines the spices above).

If you want a healthy creamy soup to warm up your palate during the rainy (or snowy) days, try your culinary hand at butternut squash soup.

Friday, February 13, 2009

My Ode to Dark Chocolate - How I Love You So

Chocolate has gotten a bad rap over the years, but it's starting to win favor again in the way of dark chocolate. Tomorrow is Valentine's Day and if you want to give a "heart healthy" gift this year, reach for the dark chocolate candy instead of the milk chocolate. Dark chocolate is good for the heart and one piece a day isn't a bad thing (although, my dark chocolate Kisses have somehow mysteriously disappeared over the past week...hmmm).

So how do I like my dark chocolate? The question should be: how do I NOT like my dark chocolate? One of my favorite dark chocolate treats is a dark chocolate mocha that I found at a local coffee house (the iced version tastes delicious too).

I know that some of you milk chocolate fans can't bear to part ways for its more bitter predecessor. Some of my favorite dark chocolate delicacies include: Lindt's dark chocolate truffles and Hershey's special dark chocolate. Even the Mars Company has jumped on the bandwagon (I love their peanut dark chocolate M&Ms) See's Candies also makes an amazing dark chocolate chip truffle (you only need one to satisfy your dark chocolate craving).

Like a fine wine, dark chocolate is definitely an acquired taste and it's definitely a taste that has acquired me.

Thursday, August 7, 2008

The Salt Tasting Room, Vancouver, BC - The Ultimate Foodie Experience

I recently visited beautiful British Columbia last month. After my ultimate foodie experience at the Salt Tasting Room ( in Vancouver, British Columbia (Canada), I announced to my friends that I could die a happy woman now.

The Salt Tasting Room combined an array of gourmet cheeses, meats and condiments and their expert wait staff paired these delectable eats with an amazing flight of wine. When our server suggested a rose with the flight, I was hesitant at first. I'm a die-hard red wine girl and I kept thinking a sweet White Zinfandel. The Vie was a far cry from White Zinfandel. It tasted like a non-fizzy dry French Champagne and it was incredible. The Vie (a native wine from British Columbia) was actually my favorite out of the wine flight. My tastebuds were also tantalized with some incredible French cheeses like petit agour (which tasted like a soft Brie/bleu cheese). I also nibbled on their delicious bread topped with a sweet Italian mustard (made out of apricots) and a delicious chutney.

If you travel to Vancouver, British Columbia, I highly recommend checking out this non-descript, chic tasting room nestled in the Gastown district. The Salt Tasting Room is really a foodie's dream and well worth the $15 price (Canadian) for their incredible wine flights (they give you far more than a taste and I sampled an amazing Pinot Noir as well).

Wednesday, June 4, 2008

Putting the Wow in Watermelon--The Health Benefits of that Juicy Summer Fruit

I remember eating a lot of watermelon when I was younger. Watermelon signified the start of the summer season, bbqs and long, lazy summer evenings.

I grew up eating a lot of fruits and vegetables and was lucky that my parents grew a lot of fresh vegetables. Watermelon has always been one of my favorite summer fruits.

Not only is watermelon a juicy, sweet summer fruit (especially when served chilled). Watermelon has high levels of Vitamin C, Vitamin B6 and lycopene. Lycopene is found in all red fruits and is an anti-oxidant (and can help prevent cancer).

The next time you bite into a big, juicy piece of watermelon remember the additional health benefits you're getting as you eat this delicious summer fruit.