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NEW blog Real Life Nutrition: A Fresh Take on "Good for You"
Chef Domenica Catelli's - Easy. Tasty. Healthy.
Everyday Fitness with Pamela Peeke, MD MPH FACP
www.PrimalPrimos.comView Thread
http://www.honestpt.com/blog/View Thread
Not during eating.View Thread
Running into thinking
If you always those who want to lose weight, try always to the idea of ​​reducing the amount of food occupies a part of your thinking, you always need to keep the amount of food and fat that enters the body, always you estimate quantities you eat and reservation well before eating, for example, a piece of meat covered in meal basic everyday be like a tennis ball.
Reduce your meal in half immediately
I always will be a meal in restaurants more than your daily for the amount of fat that are inside if you want to lose weight, so you immediately reduce the amount of food you eat half, always first receive meal then divided into two halves and take the other half to the house from the beginning not place in front of you, and this makes you enjoy the same meal again.
Eating slowly
From the moment you out of the house to eat out, try to take things and acts slowly to lose weight, for example, directed by eating half an hour at least, and if you arrive to the restaurant ask the food and make the waiter delayed it you then consumed within 30 minutes, it makes you feel fuller and really makes you reduce meal you eat.
Avoid buffets open
Worst meals that you can eat in the restaurants, which always increases the weight does not make you reach for the stages of weight loss are restaurants that have buffets open, cost is always greater than the other restaurants and you have the desire to experience types different food at the buffet, and often foods fries contain fat.
you can get more tips from here:http://exercises4women.com/View Thread
Keep table scraps off of the floor unless you REALLY know what you're doing folks... check it: http://candogseat.net/can-dogs-eat-watermelon-2.htmlView Thread
WARNING: You may end up making 2 dishes like I did. But, that's fine, this freezes VERY well. I just hope you and your loved ones like lasagna.
What you'll need:
1-2 lbs of ground, lean, 99% fat free turkey (depending on how meaty you want your sauce to be.)
1 medium eggplant
2-3 small zucchini
Fresh basil
Roma tomatoes
2 jars of your favorite marinara, low fat if you can
Ricotta Cheese
Fat Free Cottage Cheese
Olive Oil
Dried Basil and/or Oregano
Kosher Salt
Pepper
Lasagna noodles (the kind you don't have to cook work GREAT)
Fresh Spinach
2 eggs
Yellow Onion
Fresh garlic
Buffalo or very similar mozzarella cheese
Asiago, Parm & Romano cheese mix, or whatever you'd like. Freshly shaved is the best
Cheese Filling
8oz cottage cheese
8oz ricotta cheese
2 eggs
Mix well.
Sauce
Sautee the onion and several cloves of garlic until tender (use some white wine, too, if you want).
Brown the meat with the mixture. Pour the jars of sauce into a large pot and add the meat mixture. Mix well.
Veggies
I roasted the veggies. So, sliced them no more than a ¼ inch thick. Rub olive oil over them, sprinkle with oregano/basil/both, kosher salt and pepper. Roast at about 450 for a few minutes. This will also help the eggplant have a better, more cooked flavor in the lasagna. Hint: slice them diagonally so you can cover more area.
Get out your glass dishes, I ended up using 2 13x9" dishes. Pour a little bit of the sauce on the bottom. Put your pasta noodles down and start layering. Sauce, noodle, sauce, zucchini, spinach, cheese, noodle, sauce, basil, eggplant, cheese. Something along those lines. I did only one or two layers of the cheese filling.
For the top layer, sprinkle the drier cheese first and then layer thin slices of the mozzarella on the top over the eggplant. With 1.5 lbs of the meat, I ended up with 2 dishes, so be prepared. More sauce = more lasagna.
Anyone else have any good ideas?
Instead of meat, sautee some finely chopped mushrooms (portabellas, crimini, shiitake would be a good mix). What about crumbled tempeh for a more vegetarian option? This is a great recipe to get your kids involved with, too, as they can help "design" the layers of the lasagna.View Thread
Easy Chicken Coconut Curry Soup
This recipe serves four, but you can double it to serve a larger group.
1 container of College Inn Coconut Curry Chicken Broth
I large boneless chicken breast, cut into pieces
1 tablespoon chopped chives (you can sub lemongrass)
1 small chopped green onion
3 thinly sliced baby bella mushrooms
1/4 c. cilantro leaves
1 tsp olive oil
Heat the broth in a medium sized sauce pan until bubbling.
Saute the chicken pieces in a small saute pan with the tsp of olive oil until slightly browned. Remove chicken from saute pan and add to broth. Cook chicken and broth on medium heat for about 10 - 15 minutes. Do not bring to a rolling boil.
Add chives, onion, mushrooms and cilantro. Heat just until mushrooms are cooked.
If you like your soup with some heat, you can cook in a small red chili pepper and remove when the soup is finished cooking. View Thread
I say we get this board moving and use it for a place we can share our favorite healthy recipes.
This time of year I like broth-based soups. (And, for full disclosure I am on Weight Watchers so I want something yummy that fits into my daily points.)
Please share your favorite broth-based soups this week. Either on this thread or just post them as tips and then we can vote on our favorites, too.
What do you say? Let's get this recipe party started.
ButterflyView Thread
2/3 cup of Polenta
Chicken Broth (probably about 3-4 cups. Start with 2 and keep adding as the polenta cooks)
Add about 4 tablespoons of ground flaxseed
About 1/4 to 1/3 cup of Ricotta cheese
About 1/4 to 1/3 cup of Asiago, Parm & Romano cheese blend
Salt and Pepper to taste.
Cook the polenta and then add the flaxseed, cheeses, salt and pepper to taste.
Chop about 1/2 to a cup a cup of spinach per person
Slice 1 romano tomato per person
Chop about 4 leaves of fresh basil per person
Sprinkle the spinach on the bottom of a bowl or plate, top with polenta (about a cup to 1.5 cups). Pour some of the marinara over the polenta and then put the slices of tomato around the polenta and sprinkle the fresh basil on the top.
This is quick & easy to make and is a fabulous small meal that's full of surprise flavors and is super healthy.
You can make even more interesting by adding some sauteed onions and garlic in a white wine reduction, add thyme or oregano... all kinds of things to really make this simple dish pop out on a plate. The beautiful colors really play off of each other, too.View Thread
~To eat is a necessity, to eat intelligently is an art.~ La Rochefoucauld
The oils released by a dull knife trying to get through a defiant onion will produce more tears than a nicely sharpened one gliding effortlessly through it.
For instructions on how to cut, slice or dice an onion and other vegetables see this great video, How to Sharpen Knife Skills .
Safety is another reason to have a sharp knife. "A sharp knife requires less pressure in cutting than a dull knife does, and your hand is less likely to slip."
When is the last time you cried when cutting an onion and when is the last time you sharpened your knives?
View Thread
~To eat is a necessity, to eat intelligently is an art.~ La Rochefoucauld
The American Dietetic Association and the American Heart Association do not recommend low-carbohydrate diets. People who have serious medical conditions, such as kidney disease, heart disease, type 2 diabetes, high cholesterol, or high blood pressure, should talk to a doctor before starting a low-carbohydrate diet.
If there is a medical or physician-prescribed reason for limiting carbohydrates, the "go-to" foods would consist mainly of lean meats, eggs, nuts, olives and olive oil.
To give you an idea...here are some low carbohydrate snacks with some nutritional value and an emphasis on smart fats:
- Turkey & Cheese Roll-Ups
- Side Salad topped with hard-boiled egg or avocado
- Non-starchy vegetables, in general, are actually fairly low in carbohydrate because they are low in calories (17 grams carbohydrates for example in a large artichoke)
- Shrimp cocktail (add some avocado for additional smart fat)
- Grilled Chicken Caesar salad (typical fast food serving contains about 12 grams carbohydrate without dressing)
- Handful of nuts
- Beans do contribute high quality carbohydrate but since they are also high in protein they can be lower in carbohydrate in modest size servings like 3/4 cup shelled edamame or 1/4-cup hummus.
And...here's the good part...33% of the added sugar comes from soft drinks and 10% comes from sweetened fruit drinks.
So just by limiting sweetened beverages (such as soft drinks and sweet fruit drinks), we can potentially cut the amount of added sugar in half!
I like this tip: LIMIT LIQUID CALORIES (FROM SUGAR)
because it's simple and seemingly painless and if the average American took this to heart, it would dramatically change our health.View Thread
• 77% of the average American's sodium intake comes from
processed food
* Only 5% is added during cooking
* Only 6% is added at the table
* 12 % is naturally in foods we eat
So what's the opposite of eating processed food?
Eat more whole foods at home!
This way YOU control the amount of salt and sodium added in the cooking, instead of food manufacturers and fast food chains.
View Thread
It was very satisfying (no need for a side dish for me) and while I tried the Teriyaki Turkey Burger, my daughter tried the Guacamole Turkey Burger. We were both happy with our choices.
We decided the key to the turkey burger trilogy was a delicious contrast of flavors. The guacamole burger sports the cool and creamy guacamole with the spicy pepper jack cheese and the Teriyaki burger pairs the sweet grilled pineapple with spicy red onion and swiss cheese.
Here are the nutrition totals for these 2 burgers:
Teriyaki Turkey Burger
(turkey burger, grilled pineapple, teriyaki glaze, swiss cheese, red onion, tomato, lettuce on a honey wheat bun)
470 calories, 14 g fat, 5 g saturated fat, 80 mg cholesterol, 1120 mg sodium, 55 g carbohydrate, 3 g fiber, 32 g protein
Guacamole Turkey Burger
(turkey burger, guacamole, pepper jack cheese, tomato and lettuce on honey wheat bun)
490 calories, 21 g fat, 6 g saturated fat, 85 mg cholesterol, 1120 mg sodium, 43 g carbohydrate, 3 g fiber, 33 g proteinView Thread
Feel free to use whatever vegetable you have handy or is in season instead of zucchini in this summer casserole recipe. Use a vegetable that holds its shape pretty well such as:
* Asparagus
* Yellow squash
* Japanese Eggplant
* artichoke hearts
* broccoli
Happy Summer Cooking!View Thread
Fiber in general (phytate and oxalate in particular) does decrease calcium absorption. It does this by combining with minerals to form complexes that the body can't absorb as well in the small intestines.
Add magnesium into the picture though, and it increases calcium absorption in the intestines. Guess what contains magnesium AND calcium? MILK!
I like the taste of making my homemade OR instant oatmeal with skim milk instead of water, but now here is a nutritional reason to do so.
View Thread
* "Well done" is best, particularly for ground beef when it comes to any meat or fish because this tends to kill all bacteria that might be on it, but many meat lovers like their beef very pink in the middle, for example. This is safe but only if the beef isn't contaminated with any bacteria.
* Eating the meat as fresh as possible and inside of its "sell by" date is also best
The following are common bacteria related to meat:
SALMONELLA--can occur in inadequately cooked foods items and improperly refrigerated foods
Possible food sources
-meats
-eggs
-milk
-cheese
-seafood
-contaminated fruits and vegetables
STAPHYLOCOCCUS AUREUS--
Symptoms
nausea, vomiting, stomach cramps, and diarrhea usually within 30 minutes to 6 hours after eating contaminated food. Symptoms lasat 1 to 3 days with the young and elderly having more severe symptoms.
Possible food sources
-contaminated milk and cheeses
-salty foods (ham)
-sliced meat
-food made by hand that require no cooking (puddings, sandwiches)
-foodworkers who carry the bacteria and contaminate food
CLOSTRIDIUM PERFRINGENS--Called the "cafeteria germ" because many outbreaks result from food left for long periods on steam tables or at room temperature.
Symptoms
intense stomach cramps and diarrhea begin 8 to 22 hours after eating and usually lasts 24 hours.
Possible food sources
-meats, meat products and gravy
CAMPYLOBACTER--generally associated with uncooked poultry, meat or shellfish or not following safe meat-handling practices. Well cooked meat may take care of potential contamination.
Symptoms
fever, headache, muscle pain followed by diarrhea (sometimes bloody), stomach pain and nausea that appears 2 to 5 days after eating and may last 7 days.
Possible food sources
-raw or undercooked meat, poultry, or shellfish
-raw milk
-contaminated water
E.COLI--1% of the bacteria in an adult's intestines are thought to be E.Coli.
Symptoms
severe diarrhea (sometimes bloody), stomach cramps and vomiting. Usually no fever. Symptoms appear 1 to 8 days after food is eaten and can last about 5 to 10 days.
Possible foods sources
undercooked beef especially ground beef
unpasteurized milk or juice
contaminated raw fruits and vegetables and water
View Thread
GORGONZOLA & WALNUT TOPPED FILET MIGNON
Makes 2-3 servings
INGREDIENTS
2-3 extra lean filet mignon steaks (about 16 ounces), rimmed completely of visible fat
1/3 cup light balsamic vinaigrette
Gorgonzola & walnut topping:
1 tablespoon less fat margarine or whipped margarine
1/4 cup crumbled gorgonzola cheese or blue cheese
1 teaspoon minced garlic
1/4 teaspoon dried basil, oregano, or thyme
1 1/2 teaspoons balsamic vinegar
dash black pepper
2 tablespoons toasted walnut pieces (pecans can be substituted)
DIRECTIONS
1. Marinate filet mignon in vinaigrette for at least 2 hours in refrigerator. Flip filets a few times if in shallow dish.
2. Add margarine or whipped butter, gorgonzola, garlic, basil (or other), balsamic vinegar, pepper, and walnuts to a mini food processor and briefly pulse to blend. If you don't have a processor, just blend ingredients together with fork in a small bowl.
3. Remove filets from marinade and broil on a foil-lined baking dish, about 6-inches from the heat or flame for about 4-8 minutes per side (depending on the thickness of the filets).
4. Remove filets from the oven and distribute the cheese mixture over the top of the filets. Return to broiler for about 30-60 seconds until topping is golden. SERVE!View Thread
In 1999, then-FDA Commissioner issued the following advice: "Despite all these efforts to make raw sprouts safer, we continue to receive reports of illnesses associated with raw sprouts. Consumers need to understand that, at this time, the best way to control this risk is not to eat raw sprouts."
Why sprouts? Conditions for sprout growing are ideal for rapid bacterial growth and to make it doubly risky, sprouts are often eaten raw. Even homegrown sprouts present a risk because if pathogenic bacteria are present in or on seed, they can grow to high levels during sprouting.
In the past 20 years, according to the Centers for Disease
Control and Prevention (CDC), Salmonella was indentified in 36
out of 45 outbreaks with sprouts, with E. coli associated with eight outbreaks, and Listeria with one outbreak.
BOTTOM LINE:
You can still eat sprouts though--keep the following USDA tips in mind:
 Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
 Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.
 When eating out or ordering food from a restaurant, request that raw sprouts not be added to your food.View Thread
* Make big rice krispie treats and decorate them by mixing in or topping them with M&Ms in the color of their school. (You can find M&Ms in all sorts of colors at craft stores or online)
* Wrap each rice krispie treat with plastic wrap and then add the gift card and tie them together with ribbon in the school color.
LOOKING FOR A GRADUATION PARTY TREAT?
Rice Krispie Treats works for parties as well. Cut them up into bite-size pieces.
HEALTHIER TREATS?
Use the usual Rice Krispie Treat recipe but substitute a less fat margarine and look for more whole grain rice krispies.View Thread
You've probably seen the television commercial by now, advertising Carl Jr.'s new turkey burger. It looks juicy and big and super satisfying doesn't it? But is it a lean, healthy option to a typical quarter pounder?
Of the three turkey burger options at Carl's Jr., the lowest in calories and fat is clearly the Teriyaki Turkey Burger with grilled pineapple and Swiss cheese with 320 calories, 14 grams of fat, 5 grams saturated fat and the highest in fat is the regular Turkey Burger with 490 calories and 23 grams of fat.
Hey Carl Jr…why does your regular Turkey Burger need special sauce AND mayonnaise? I tried to find out online how many calories there was if you order it without mayonnaise, but this wasn't an option on their website that I could see.
Their Guacamole Turkey Burger compares closely in calories and fat to the regular turkey burger option because what it doesn't have in mayonnaise and special sauce, it gains back with the guacamole and pepper jack cheese.
[Here they are from highest to lowest in calories and fat.>
Carl's Jr. Turkey Burger (burger, special sauce, mayonnaise, red onion, tomato, lettuce pickle chips, on a honey wheat bun)
490 calories, 23 grams fat, 4.5 grams saturated fat, 80 mg cholesterol, 1010 mg sodium, 45 grams carbohydrate, 3 grams fiber, 29 grams protein
Carl's Jr. Guacamole Turkey Burger (burger, guacamole, pepper jack, tomato, lettuce on a honey wheat bun)
490 calories, 21 grams fat, 6 grams saturated fat, 85 mg cholesterol, 1120 mg sodium, 43 grams carbohydrate, 3 grams fiber, 33 grams protein.
Carl's Jr. Teriyaki Turkey Burger (burger, grilled pineapple, teriyaki glaze, Swiss cheese, red onion, tomato, lettuce, on a honey wheat bun)
320 calories, 14 grams fat, 5 grams saturated fat, 80 mg cholesterol, 1120 mg sodium, 55 grams carbohydrate, 3 grams fiber, 32 grams protein.
If you are considering trying the Teriyaki Turkey Burger, keep these 3 things in mind:
3 Things to Keep In Mind When Contemplating The Turkey Burger
· These burgers are big and satisfying so you probably won't need those fries you are thinking about adding to the order.
· They each have over 1,000 milligrams of sodium so try and enjoy these burgers with low sodium side dishes like fresh fruit and raw veggies!
· All turkey burger options have at least 16 grams of fat less than the Carl's Jr. Famous Star Cheeseburger with 660 calories, 39 grams of fat and 13 grams of saturated fat. The Teriyaki Turkey Burger has 340 fewer calories and 25 less grams of fat and 8 grams less saturated fat.
If you tried one of these Turkey Burgers from Carl's Jr., please tell us what you thought about it.
View Thread
In my opinion the key to a great-tasting but lighter hot dog is being lower in fat than the usual hot dog but not too low that it changes the traditional flavor and texture of a hot dog. This seems to be accomplished around the 9 grams of fat per hot dog mark.
One of the newer options on the market is Oscar Mayer's Turkey Selects Hot Dog with 120 calories and 9 grams of fat (2.5 grams saturated fat) per hot dog. These hardwood smoked and nitrite-free dogs have a pleasant flavor and texture especially if cooked on the barbeque.
If you don't want to fire up the barbeque, you can use your indoor grill (i.e. George Foreman grill) instead. Just coat the grill plates with some canola cooking spray. This will help brown the outside of the hot dogs.
HAPPY MEMORIAL DAY!View Thread
There are two basic zesting tools that you can buy. One type has a curved metal bar and three holes and you use the tool by running it lengthwise down the outside of the fruit and thin ribbons of zest are made.
Another type of zesting tool is called a microplane and it's a long, stainless steel rasp and you swipe citrus down the length of the rasp and tiny shards fall from the blade. It looks like a miniature grater to me.
Here are a few suggestions on zesting citrus:
* Wash and dry fruit thoroughly before zesting
* Remove zest from the fruit BEFORE cutting or juicing the fruit
* Remove ONLY the outer part of the peel; do not include the bitter white pith
I like to add lemon, lime and orange zest to muffins, nut breads, rolls, cheesecake, cake, frosting, fancy pancake recipes, crepes, and more!
Please share any of your favorite ways to use zest!View Thread
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