Author: Gail Leino
Source: download
Super Bowl Parties are the easiest kind. The schedule is set and well-defined. The only entertainment you need to provide is a good working television, the bigger the better, and plenty of food ready on trays, so it is easy for the crowd to eat whenever they want. In fact, if you are not a football fan, you can prepare all this ahead of time, make it easily accessible, provide paper towels, coasters, and a big trash can within 'field goal' range, and have some time to yourself, whether it is curling up with a good book, shopping or whatever you would like to do. By making this party fun, easy and "self service" you will have given yourself a holiday too!Get a large ice chest, and have plenty of soda, water, and/or beer, and the gang can help themselves to drinks. Plenty of coffee table foods like pretzels, chips, dips, and individually wrapped, hearty sandwiches, make it easy to access, and there is little chance for big spills or mishaps. Hand held desserts, like hello dollies, lemon bars, or sliced pound cake and fruit, are good choices to satisfy sweet tooth's, but you are probably not going to get many complaints even if the desserts you serve are bowls full of candy bars.Other options are crock pot chili with crackers, corn chips, and cheese beside it, for creating Frito pies, always goes over well. Sandwiches of thick-sliced ham and sharp, tangy cheese, on thick slices of whole wheat bread, are sure super bowl menu treats. Smoked turkey breast slices on potato bread with creamy Swiss cheese are good super bowl sandwich choices too.Crock Pot Layer Dip: one pound of Velveeta cheese, 2 cans of diced tomatoes with green chilies, made into the classic cheese dip recipe, and set aside. 6 boneless chicken breasts, boiled in salted water until done, drained, and shredded, then put into a pan with 2 cups of water and 2 packets of taco seasoning mix simmered until the water is cooked out, and the chicken is dry.1 can refried beans on top of the chicken 1 large can of tamales, cut into half inch chunks and topped with prepared cheese dipOptions: This dip can include a layer of black olives, topped with sour cream, or topped with guacamole dip.Guacamole dip: 6 soft, ripe, avacados, peeled and seeded (if the are very soft, you can use a potato masher, if not a blender or food processor can be used) 1 Cup real mayonnaise chopped sweet onion 1-2 finely chopped roma tomato dash of tabasco teaspoon of lemon juice 1 teaspoon minced garlic 1 Tablespoon Fruit Fresh (to prevent browning) salt and pepper to taste.Blend avacado, mayo, lemon, spices, and garlic. Fold in tomato and onion, serve as a topping on the layer dip, with tortilla chips.Mrs. Party... Gail Leino is the internet's leading authority on selecting the best possible party supplies (http://partysupplieshut.com), using proper etiquette and manners while also teaching organizational skills and fun facts. The Party Supplies Hut has a huge selection of free party games, coloring pages, word find, word scramble, printable baby and bridal shower activities. Super Bowl Party Ideas (Super-Bowl-fun.com), football theme party planning tips, recipes, menus, printable activities, party games and free coloring pages.
Sunday, September 27, 2009
Saturday, September 26, 2009
Poultry & Peaches
Author: Carol A Hill
Source: articleage.com
At this time of the year, it is really hot outside and serving meals that are lighter in volume is important. Fresh fruits such as: peaches, mangos and berries plus jars of local honey are now at their peak and the best quality is purchased at roadside stands and orchards.Peaches were originally grown in China some three thousand years ago and later appeared in Persia(Iran)and Russia by Chinese traders dropping peach pits along their trade routes. The Spanish brought peaches to the Americas.A summer meal begins with a cool peach drink adding either a shot of rum or it can be made non-alcoholic as well.Peach Nectar Surprise In a tall glass filled with crushed ice1/2-cup peach nectar 1-shot rum Tonic water or a favorite lemon/lime soda A slice of peach A sprig of mint Directions: Combine the peach nectar and the rum pouring it over the crushed ice. Add the tonic water or the lemon/lime soda to about three-quarters full to the top of the glass. Stir the ingredients and garnish with the peach slice and the sprig of mint.Poultry in the form of game hens are basted with a mango, peach and honey sauce and the crunchiness of chopped mint then roasting them until they are done. Any leftover sauce can be spooned over the game hens just before serving. A bowl of fluffy white rice and some sliced cucumbers are all that is needed to complete the meal.Game Hens With Peach, Honey and Mango Sauce (Serves 2)2-game hens, thawed and rinsed with salt water removing any giblets in the cavity. 2-peaches, rinsed, peeled and chopped 1-mango, rinsed, peeled and chopped 1/2-cup local honey 1/2-tsp. chopped fresh mint or dried 1/4-cup rose wine Salt & pepperDirections: In a saucepan: combine the peaches, the mango and the honey. Cook on medium-low until the peaches, mango and honey are soft. Add the wine and the mint. Cook for five minutes more stirring frequently. On two sheets of foil:Place the clean game hens and baste them with the sauce. Cover them with the foil and roast in a pre-heated 350 degree oven for about an hour and a half. Spoon on some of the left over sauce and serve.Beating the heat is easy with a fresh peach salad that contains some finely chopped red onion, mint,toasted almonds and served over a mound of fresh garden lettuce then tossed with a light olive oil and balsamic vinaigrette dressing.Fresh Peach Salad (Serves 4)3-large ripe peaches, rinsed, peeled and sliced 1/2-cup red onion, sliced thin and finely chopped 3/4-cup Almonds, thinly sliced and toasted 2-heads leafy green lettuce,torn into pieces 1/2-tsp. chopped or dried mint 1-Tlb. light olive oil 1-tsp. balsamic vinegarDirections:In a salad bowl:Lightly toss the peaches, the red onion, the mint, the almonds and the lettuce. In a separate bowl: Whisk the olive oil and the balsamic vinegar and combine with the salad ingredients. Serve with grilled chicken and a slice of whole grain bread.A delicious finish to a summer meal is fresh peaches, berries such as: raspberries, blueberries or blackberries, kiwi fruit and some local honey and cool mint.Fresh Peach Dessert (Serves 4)4-large peaches, rinsed, peeled and sliced 1/2-cup of either blueberries, raspberries or blackberries 1/2-tsp of chopped or dried mint 1-tsp. local honey 2-kiwi fruit, rinsed, peeled and thinly slicedDirections: Combine the ingredients and chill until ready to serve. Spoon over a slice of angel food cake or pound cake.The author is currently updating http://www.theboomerfactor.comArticle Source: http://EzineArticles.com/?expert=Carol_A_Hill
Source: articleage.com
At this time of the year, it is really hot outside and serving meals that are lighter in volume is important. Fresh fruits such as: peaches, mangos and berries plus jars of local honey are now at their peak and the best quality is purchased at roadside stands and orchards.Peaches were originally grown in China some three thousand years ago and later appeared in Persia(Iran)and Russia by Chinese traders dropping peach pits along their trade routes. The Spanish brought peaches to the Americas.A summer meal begins with a cool peach drink adding either a shot of rum or it can be made non-alcoholic as well.Peach Nectar Surprise In a tall glass filled with crushed ice1/2-cup peach nectar 1-shot rum Tonic water or a favorite lemon/lime soda A slice of peach A sprig of mint Directions: Combine the peach nectar and the rum pouring it over the crushed ice. Add the tonic water or the lemon/lime soda to about three-quarters full to the top of the glass. Stir the ingredients and garnish with the peach slice and the sprig of mint.Poultry in the form of game hens are basted with a mango, peach and honey sauce and the crunchiness of chopped mint then roasting them until they are done. Any leftover sauce can be spooned over the game hens just before serving. A bowl of fluffy white rice and some sliced cucumbers are all that is needed to complete the meal.Game Hens With Peach, Honey and Mango Sauce (Serves 2)2-game hens, thawed and rinsed with salt water removing any giblets in the cavity. 2-peaches, rinsed, peeled and chopped 1-mango, rinsed, peeled and chopped 1/2-cup local honey 1/2-tsp. chopped fresh mint or dried 1/4-cup rose wine Salt & pepperDirections: In a saucepan: combine the peaches, the mango and the honey. Cook on medium-low until the peaches, mango and honey are soft. Add the wine and the mint. Cook for five minutes more stirring frequently. On two sheets of foil:Place the clean game hens and baste them with the sauce. Cover them with the foil and roast in a pre-heated 350 degree oven for about an hour and a half. Spoon on some of the left over sauce and serve.Beating the heat is easy with a fresh peach salad that contains some finely chopped red onion, mint,toasted almonds and served over a mound of fresh garden lettuce then tossed with a light olive oil and balsamic vinaigrette dressing.Fresh Peach Salad (Serves 4)3-large ripe peaches, rinsed, peeled and sliced 1/2-cup red onion, sliced thin and finely chopped 3/4-cup Almonds, thinly sliced and toasted 2-heads leafy green lettuce,torn into pieces 1/2-tsp. chopped or dried mint 1-Tlb. light olive oil 1-tsp. balsamic vinegarDirections:In a salad bowl:Lightly toss the peaches, the red onion, the mint, the almonds and the lettuce. In a separate bowl: Whisk the olive oil and the balsamic vinegar and combine with the salad ingredients. Serve with grilled chicken and a slice of whole grain bread.A delicious finish to a summer meal is fresh peaches, berries such as: raspberries, blueberries or blackberries, kiwi fruit and some local honey and cool mint.Fresh Peach Dessert (Serves 4)4-large peaches, rinsed, peeled and sliced 1/2-cup of either blueberries, raspberries or blackberries 1/2-tsp of chopped or dried mint 1-tsp. local honey 2-kiwi fruit, rinsed, peeled and thinly slicedDirections: Combine the ingredients and chill until ready to serve. Spoon over a slice of angel food cake or pound cake.The author is currently updating http://www.theboomerfactor.comArticle Source: http://EzineArticles.com/?expert=Carol_A_Hill
Grandma Hystad Recipes, Cleaning Tips, Bar Mixes
Author: Bruce Chambers
Source: download
To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, Bar Mixes. You can then copy and paste only articles you would like to save.CONTENDSGRANDMA'S BEEF -STEW AND DUMPLINGSGRANDMA'S WHIPPED SHORT BREAD COOKIESSQUEAKY CLEANSTAIN REMOVALLIGHTSIDEFOOD, HEALTHY LIVINGHEALTH CONCERN AND SENIORSRESPONSIBLE DRINKINGBAR MIXESTOP MALLS SAVEGrandma's Beef-Stew & Dumplings1 pound(500 g)stew beef3 tablespoons.....(45 ml)flour1 clove of garlicsalt and pepper to taste1 medium size onion, chopped3 carrots1 turnip, diced1 bay leafCut meat into cubes. Roll in flour and brown in hot oil.Add chopped onion and garlic. Add salt and pepper to taste.Stir until onion is a golden brown. Add enough water to coverthe meat. Bring to a boil. Simmer gently for 1 -2 hours.Add rest of vegetables hour before stew is served.YIELD: serves 4-6TIME: 15 minutes preparation, approx.2 hours to cookDumplings2 cups.(500 ml)all purpose flour4 teaspoons(20 ml)baking powder teaspoon(2,5 ml)salt2 tablespoons(30 ml)shortening cup(185 ml)milkSift flour. Add baking powder and salt and sift again.Cut in the shortening and add milk. Drop into simmering stewgently, being careful to drop a piece of meat or vegetable sothat it will not be immersed. Cover the kettle.GRANDMA'S WHIPPED SHORT BREAD COOKIES1 pound.(500 g)butter or margarine3 cups.(750 ml)flour1 cup.(250 ml)icing sugarBeat with mixer until creamy. Drop on cookie sheet and bakeat 350 F, (175 C), until slightly brown.YIELD: makes approximately 5 dozen cookiesCALORIES: approximately 80 calories per cookieTIME: 1 hour (includes cooking and cleaning time)Squeaky CleanGerms and kitchen are like a married couple, always close by. Germs really love the kitchen, especially sponges, dishcloths and sinks. You can disinfect all three by soaking sponges, and dishcloths for 5-10 minutes in the sink in a solution of cup Clorax Regular Bleach and one gallon of water. Rinse with clean water and let dry.You can use the same solution to disinfect food spills, refrigeration, door handles.Touching surfaces that have germs on them, such as faucets, can spread bacteria, cutting boards, tables, phones, light switches, anything touched by humans, animals.Stain Removal Tips In past issue we covered most stain removal tips. If your new to Grandma's News letter, check out some of the past issues.Mix 50-50 water, white vinegar. Great for stubborn carpet stains.Wood Furniture; To remove water stains, dab white toothpaste onto the stain. Allow the paste to dry and then gently buff with a soft cloth.Good Wall Cleaner cup(60 ml)Baking Soda cup(125 ml)White Vinegar1 cup.(250 ml)amonia1 gallon.(4 1.)...hot waterThis works equally well on any paint or wall paper. Leaves clean odor, and no reside.TIPS Cooking cabbage has less odor when a stalk of celery is added to the pot.Clean dusty candles with cloth saturated with alcohol.Campers, rub the bottoms of cooking pots with a bar of soap and they will wash up in jiffy time.When baking a cake and find yourself without eggs, use 1 teaspoon(5 ml) vinegar and 1 teaspoon (5 ml) baking soda.LIGHTSIDEA man is driving up a narrow mountain road. A woman is driving down the same road. As they pass each other the woman leans out her window and yells, "PIG!"The man leans out his window and yells, "STUPID!"He keeps driving up the Mountain, comes around a corner, and smashes his car after slamming into a pig in the middle of the road.FOOD, HEALTHY LIVINGWhen it comes to food, healthy living, etc., generally the information apply to both Canada and The U.S.A.Canada's Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health. Visit www.hc-sc.gc.ca Click on foodFood recalls and allergy alerts Visit www.cfia-acia.agr.ca You can ask to be added to the automatic notification listHEALTH CONCERNS AND SENIORS. Want to learn about heart disease, stroke, arthritis or medications? Toll-free call 1 866-225-0709 or on line at; www.hc-sc.gc.ca/seniors-aines.Check out the latest prices, compare, by clicking on: www.shopping.comwww.dealtime.comRESPONSIBLE DRINKINGIf you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.It should be known that like any other drug, addiction is a potential hazard. Excess of alcohol will effect organs such as the brain, heart, and liver.BAR MIXESApple Cocktail ounce applejack ounce apple cider ounce gin ounce brandyShake with ice cubes. Strain into chilled cocktail glass.Trader Vic's Rum Fizz1 ounces light Puerto Rican Rum1 ounce lemon juice2 teaspoons bar sugar1 egg ounce cream sodaGrated orange peelShake all ingredients except orange peel in electric mixer (or in shaker can with mixing glass) with ice cubes. Strain into fizz glass. Sprinkle with grated orange peel.Fresh Fruit Punch8 ounces apiece of orange juice, pineapple juice, and grapefruit juice.1 bottle ginger ale. Sugar to taste.Combine the juices with the sugar . Stir until the sugar is dissolved and refrigerate. Add the ginger ale plus chunks of ice before serving.Thank you for reading my Grandma's Hystad recipes, tips, bar mixes. We sure would like to hear from you. Let us know how you made out when cooking, using our tips.Do you have a favourite family recipe passed down through the years? Would you consider sharing it with other subscribers of Grandma Hystads Recipes? Send it in we would like to publish it.
Source: download
To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, Bar Mixes. You can then copy and paste only articles you would like to save.CONTENDSGRANDMA'S BEEF -STEW AND DUMPLINGSGRANDMA'S WHIPPED SHORT BREAD COOKIESSQUEAKY CLEANSTAIN REMOVALLIGHTSIDEFOOD, HEALTHY LIVINGHEALTH CONCERN AND SENIORSRESPONSIBLE DRINKINGBAR MIXESTOP MALLS SAVEGrandma's Beef-Stew & Dumplings1 pound(500 g)stew beef3 tablespoons.....(45 ml)flour1 clove of garlicsalt and pepper to taste1 medium size onion, chopped3 carrots1 turnip, diced1 bay leafCut meat into cubes. Roll in flour and brown in hot oil.Add chopped onion and garlic. Add salt and pepper to taste.Stir until onion is a golden brown. Add enough water to coverthe meat. Bring to a boil. Simmer gently for 1 -2 hours.Add rest of vegetables hour before stew is served.YIELD: serves 4-6TIME: 15 minutes preparation, approx.2 hours to cookDumplings2 cups.(500 ml)all purpose flour4 teaspoons(20 ml)baking powder teaspoon(2,5 ml)salt2 tablespoons(30 ml)shortening cup(185 ml)milkSift flour. Add baking powder and salt and sift again.Cut in the shortening and add milk. Drop into simmering stewgently, being careful to drop a piece of meat or vegetable sothat it will not be immersed. Cover the kettle.GRANDMA'S WHIPPED SHORT BREAD COOKIES1 pound.(500 g)butter or margarine3 cups.(750 ml)flour1 cup.(250 ml)icing sugarBeat with mixer until creamy. Drop on cookie sheet and bakeat 350 F, (175 C), until slightly brown.YIELD: makes approximately 5 dozen cookiesCALORIES: approximately 80 calories per cookieTIME: 1 hour (includes cooking and cleaning time)Squeaky CleanGerms and kitchen are like a married couple, always close by. Germs really love the kitchen, especially sponges, dishcloths and sinks. You can disinfect all three by soaking sponges, and dishcloths for 5-10 minutes in the sink in a solution of cup Clorax Regular Bleach and one gallon of water. Rinse with clean water and let dry.You can use the same solution to disinfect food spills, refrigeration, door handles.Touching surfaces that have germs on them, such as faucets, can spread bacteria, cutting boards, tables, phones, light switches, anything touched by humans, animals.Stain Removal Tips In past issue we covered most stain removal tips. If your new to Grandma's News letter, check out some of the past issues.Mix 50-50 water, white vinegar. Great for stubborn carpet stains.Wood Furniture; To remove water stains, dab white toothpaste onto the stain. Allow the paste to dry and then gently buff with a soft cloth.Good Wall Cleaner cup(60 ml)Baking Soda cup(125 ml)White Vinegar1 cup.(250 ml)amonia1 gallon.(4 1.)...hot waterThis works equally well on any paint or wall paper. Leaves clean odor, and no reside.TIPS Cooking cabbage has less odor when a stalk of celery is added to the pot.Clean dusty candles with cloth saturated with alcohol.Campers, rub the bottoms of cooking pots with a bar of soap and they will wash up in jiffy time.When baking a cake and find yourself without eggs, use 1 teaspoon(5 ml) vinegar and 1 teaspoon (5 ml) baking soda.LIGHTSIDEA man is driving up a narrow mountain road. A woman is driving down the same road. As they pass each other the woman leans out her window and yells, "PIG!"The man leans out his window and yells, "STUPID!"He keeps driving up the Mountain, comes around a corner, and smashes his car after slamming into a pig in the middle of the road.FOOD, HEALTHY LIVINGWhen it comes to food, healthy living, etc., generally the information apply to both Canada and The U.S.A.Canada's Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health. Visit www.hc-sc.gc.ca Click on foodFood recalls and allergy alerts Visit www.cfia-acia.agr.ca You can ask to be added to the automatic notification listHEALTH CONCERNS AND SENIORS. Want to learn about heart disease, stroke, arthritis or medications? Toll-free call 1 866-225-0709 or on line at; www.hc-sc.gc.ca/seniors-aines.Check out the latest prices, compare, by clicking on: www.shopping.comwww.dealtime.comRESPONSIBLE DRINKINGIf you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.It should be known that like any other drug, addiction is a potential hazard. Excess of alcohol will effect organs such as the brain, heart, and liver.BAR MIXESApple Cocktail ounce applejack ounce apple cider ounce gin ounce brandyShake with ice cubes. Strain into chilled cocktail glass.Trader Vic's Rum Fizz1 ounces light Puerto Rican Rum1 ounce lemon juice2 teaspoons bar sugar1 egg ounce cream sodaGrated orange peelShake all ingredients except orange peel in electric mixer (or in shaker can with mixing glass) with ice cubes. Strain into fizz glass. Sprinkle with grated orange peel.Fresh Fruit Punch8 ounces apiece of orange juice, pineapple juice, and grapefruit juice.1 bottle ginger ale. Sugar to taste.Combine the juices with the sugar . Stir until the sugar is dissolved and refrigerate. Add the ginger ale plus chunks of ice before serving.Thank you for reading my Grandma's Hystad recipes, tips, bar mixes. We sure would like to hear from you. Let us know how you made out when cooking, using our tips.Do you have a favourite family recipe passed down through the years? Would you consider sharing it with other subscribers of Grandma Hystads Recipes? Send it in we would like to publish it.
4 Do's And 4 Don'ts In Treating Acne
Author: 10acne.com -
Source: isnare.com
Acne treatments are not always found over the counter and they do not always have to be prescribed by a doctor. The best way to treat acne is to actually treat it from within. Here are 4 Do's and 4 Don'ts in treating acne from the inside out.The 4 Do's:1. Do increase your intake of fruits and vegetables. These natural foods that are loaded with vitamins and minerals are the best acne fighters around. For example, green, leafy vegetables and orange or yellow-colored fruits are rich in Vitamin A. Vitamin A prevents overproduction of sebum which is what causes acne. Oranges, strawberries, broccoli, bell peppers, and lemon juice are some Vitamin C rich foods that are also great acne treatments. Eating these types of foods fortifies the body's defense system against acne-causing microbes and aids faster healing of acne. Furthermore, Vitamin C helps your body restore its sources of Vitamin E, which is essential in revitalizing the skin and repairing damaged skin.2. Do drink lots of water. Make sure you get the recommended 8-9 glasses of water a day. Drinking lots of water not only replenishes the body's water supply, but also flushes out toxins from the body that may cause acne.3. Do relax. Stress, worrying, and pressure can disrupt your body's natural balance and lead to health problems such as acne. Avoid acne and skin problems from happening by relaxing yourself. Getting a massage, going to the spa, taking a long bath, getting enough sleep, or simply managing your time and schedule better are considered acne treatments because they reduce acne-inducing stress.4. Do have a good skin care routine. Nip an acne problem in the bud by establishing a daily facial washing, toning, and moisturizing regimen early on. Non-comodegenic skin care products are specially formulated for sensitive skin with acne.Now for the 4 Don'ts:1. Don't unnecessarily touch your face. Touching your face, especially with dirty hands and fingers, could cause and further aggravate an acne problem. This also means don't pick, squeeze, squish, or rub acne. Doing so will traumatize the skin and make the healing process a lot slower. It could also lead to unwanted acne scars and blemishes.2. Don't consume sugary foods or sugary drinks. Stay away from cakes, cookies, chocolates, candies, sodas and anything that has refined sugar as a main ingredient. Sugar clogs pores and dries out the skin, which are two main causes of acne.3. Don't use oil-based products. Skin with acne is already battling an overproduction of oil (sebum) so don't exacerbate the problem by using oil-based products. Watch out for typically oily products such as moisturizers, facial creams, and including hair gels. Hair often gets in the face and hair products would definitely affect the skin on the face. There are many acne treatments and products that are water-based and thus gentler and more appropriate for acne-prone skin.4. Don't scrub or exfoliate skin with acne. Rough treatment of skin with acne will only cause skin inflammation and make the acne problem worse. Additionally, don't use harsh chemicals, soaps, or cleansers on sensitive skin with acne.Acne treatments are not limited to creams and gels that you buy from drugstores. You can effectively treat acne just by simply taking care of your body.
Source: isnare.com
Acne treatments are not always found over the counter and they do not always have to be prescribed by a doctor. The best way to treat acne is to actually treat it from within. Here are 4 Do's and 4 Don'ts in treating acne from the inside out.The 4 Do's:1. Do increase your intake of fruits and vegetables. These natural foods that are loaded with vitamins and minerals are the best acne fighters around. For example, green, leafy vegetables and orange or yellow-colored fruits are rich in Vitamin A. Vitamin A prevents overproduction of sebum which is what causes acne. Oranges, strawberries, broccoli, bell peppers, and lemon juice are some Vitamin C rich foods that are also great acne treatments. Eating these types of foods fortifies the body's defense system against acne-causing microbes and aids faster healing of acne. Furthermore, Vitamin C helps your body restore its sources of Vitamin E, which is essential in revitalizing the skin and repairing damaged skin.2. Do drink lots of water. Make sure you get the recommended 8-9 glasses of water a day. Drinking lots of water not only replenishes the body's water supply, but also flushes out toxins from the body that may cause acne.3. Do relax. Stress, worrying, and pressure can disrupt your body's natural balance and lead to health problems such as acne. Avoid acne and skin problems from happening by relaxing yourself. Getting a massage, going to the spa, taking a long bath, getting enough sleep, or simply managing your time and schedule better are considered acne treatments because they reduce acne-inducing stress.4. Do have a good skin care routine. Nip an acne problem in the bud by establishing a daily facial washing, toning, and moisturizing regimen early on. Non-comodegenic skin care products are specially formulated for sensitive skin with acne.Now for the 4 Don'ts:1. Don't unnecessarily touch your face. Touching your face, especially with dirty hands and fingers, could cause and further aggravate an acne problem. This also means don't pick, squeeze, squish, or rub acne. Doing so will traumatize the skin and make the healing process a lot slower. It could also lead to unwanted acne scars and blemishes.2. Don't consume sugary foods or sugary drinks. Stay away from cakes, cookies, chocolates, candies, sodas and anything that has refined sugar as a main ingredient. Sugar clogs pores and dries out the skin, which are two main causes of acne.3. Don't use oil-based products. Skin with acne is already battling an overproduction of oil (sebum) so don't exacerbate the problem by using oil-based products. Watch out for typically oily products such as moisturizers, facial creams, and including hair gels. Hair often gets in the face and hair products would definitely affect the skin on the face. There are many acne treatments and products that are water-based and thus gentler and more appropriate for acne-prone skin.4. Don't scrub or exfoliate skin with acne. Rough treatment of skin with acne will only cause skin inflammation and make the acne problem worse. Additionally, don't use harsh chemicals, soaps, or cleansers on sensitive skin with acne.Acne treatments are not limited to creams and gels that you buy from drugstores. You can effectively treat acne just by simply taking care of your body.
Recipe For "Lick the Platter Clean" Lemon Cake
Author: Linda Carol Wilson
Source: ezinearticles.com
This Bundt cake is an excellent cake to take to picnics, pitch-in meals, church socials, etc. This Lemon Cake recipe uses cornmeal and buttermilk, making it different than the usual lemon cake. It is so good it has been dubbed as a "Lick the Platter Clean" cake. Make it soon and find out for yourself how quickly it will disappear.LICK THE PLATTER CLEAN LEMON CAKEVegetable oil spray with flour2 1/2 cups all-purpose flour1/2 cup yellow cornmeal2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 cup unsalted butter1 3/4 cups sugar1 tbsp grated lemon peel1/4 cup lemon juice4 large eggs1 cup buttermilkPreheat oven to 325 degrees. Coat a 10-cup Bundt pan with the vegetable oil spray; set aside.In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a large mixing bowl, beat butter, sugar, lemon peel, and lemon juice with medium speed of electric mixer until light and fluffy. Beat in the eggs, one at a time until blended. Turn mixer to low and alternately beat in the flour mixture and buttermilk until the batter smooth. Scrape into the prepared pan; level the top with a spatula. Bake in the 325 degree oven 55 to 65 minutes until a wooden pick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 5 minutes.Sugar Glaze:1 cup sugar1/3 cup lemon juiceWhile cake cools, whisk together the sugar and lemon juice in a small bowl just until combined. (Sugar will not be totally dissolved.) Invert cake from the pan onto the rack. Place a baking sheet under the under the rack. Using a pastry brush, brush the glaze all over the hot cake until absorbed (sugar crystals will still be evident.) Transfer to a serving plate and cover. Let rest several hours or overnight before serving. Cake may be kept at room temperature for up to 4 days. Cut into 20 thin slices. Per slice: 282 cal, 44 g carbs, 4 g pro, 1 g fiberEnjoy!
Source: ezinearticles.com
This Bundt cake is an excellent cake to take to picnics, pitch-in meals, church socials, etc. This Lemon Cake recipe uses cornmeal and buttermilk, making it different than the usual lemon cake. It is so good it has been dubbed as a "Lick the Platter Clean" cake. Make it soon and find out for yourself how quickly it will disappear.LICK THE PLATTER CLEAN LEMON CAKEVegetable oil spray with flour2 1/2 cups all-purpose flour1/2 cup yellow cornmeal2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 cup unsalted butter1 3/4 cups sugar1 tbsp grated lemon peel1/4 cup lemon juice4 large eggs1 cup buttermilkPreheat oven to 325 degrees. Coat a 10-cup Bundt pan with the vegetable oil spray; set aside.In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a large mixing bowl, beat butter, sugar, lemon peel, and lemon juice with medium speed of electric mixer until light and fluffy. Beat in the eggs, one at a time until blended. Turn mixer to low and alternately beat in the flour mixture and buttermilk until the batter smooth. Scrape into the prepared pan; level the top with a spatula. Bake in the 325 degree oven 55 to 65 minutes until a wooden pick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 5 minutes.Sugar Glaze:1 cup sugar1/3 cup lemon juiceWhile cake cools, whisk together the sugar and lemon juice in a small bowl just until combined. (Sugar will not be totally dissolved.) Invert cake from the pan onto the rack. Place a baking sheet under the under the rack. Using a pastry brush, brush the glaze all over the hot cake until absorbed (sugar crystals will still be evident.) Transfer to a serving plate and cover. Let rest several hours or overnight before serving. Cake may be kept at room temperature for up to 4 days. Cut into 20 thin slices. Per slice: 282 cal, 44 g carbs, 4 g pro, 1 g fiberEnjoy!
More dessert recipes are available at http://ladybugssweettreats.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
Cake Recipes For Diabetics
Author: Ola Martinsson
Source: ezinearticles.com
Diabetes is a dreadful disease that has affected thousands of people across the globe. Being diagnosed with diabetes does not mean you stay away from your favorite cakes or sweets. There are several cakes recipes for diabetics that will not only satisfy your taste buds but will also keep you in good health. The special cakes baked for people with diabetes are generally made of artificial sweeteners that contain zero calories. The artificial sweeteners help you enjoy yummy cakes without having to worry about the blood sugar levels. Browse the internet and there will be a list of cake recipes for diabetics.Here are some easy to cook cakes recipes for diabetics. These recipes are a perfect combination of taste and good health. So get your writing pads to note down the recipes as you read further.Recipe for cakeIngredients you would require1 cup raisins, one egg, 1 cup oat meal, 1/2 cup shortening, 1 cup flour, 1 Tsp baking soda, 1 Tbsp sugar substitute, tsp salt, 1/2 cinnamon and 1 cup water.Method to bake itBoil the water and put raisins in it. Few minutes later put all the ingredients one by one. Replace all the ingredients in a loaf pan and bake it at 350 degrees for almost 45 minutes or till the cake is baked. This recipe is for four servings. Healthy and yummy the cake is ready to tickle your taste buds.Recipe for yet another delicious and a healthy cake for diabeticsIngredients you would require3 tsp soda, 2 1/2 cup flour, 3 tsp salt, 2 tsp cinnamon, tsp nutmeg, 1 cup butter, 2 tsp vanilla, 2 eggs, 4 cup grated apple,1 tsp liquid sugar substitute, and 1 cup walnut.MethodMix all the dry ingredients first and then add butter, eggs and sugar substitute to blend it well. Now stir the mixture in grated apples and nuts. The cake will be well baked in a 9 x 13 pan at 375 degrees. Baking time is about 40 to 50 minutes.This is another recipe for diabetics who love sponge cake.Ingredients you would require7 eggs, 1/2 cup fruit juice especially orange, tsp cream of tartar, 3 tbsp sugar substitute, 2 tbsp lemon juice, 1/4 tsp salt and 1 1/2 cup sifted cake flour.MethodTake the egg whites and beat it with salt till nice foam is formed. Later add tarter cream to it and make it a bit stiff. Later mix all the remaining ingredients well in a separate bowl. You need to now put these blended ingredients in beaten egg whites. A greased pan would work well for the cake to be baked. Cook it at 350 degrees for almost 40 minutes. Later, check the cake with a tooth pick, if required heat it for some more time till baked. The cake will taste best with a fruit jelly with zero sugar in it.With such relishing cake recipes for diabetics, one would hardy remember that he/she is affected with diabetes. Cake recipes for diabetics are a boon for people with diabetes.Don't forget; Drink lots of water because it is calorie free and helps to flush away the toxins. Did you know that flavored carbonated water has no calories, sugar, body, sweetener, color or preservatives?
Source: ezinearticles.com
Diabetes is a dreadful disease that has affected thousands of people across the globe. Being diagnosed with diabetes does not mean you stay away from your favorite cakes or sweets. There are several cakes recipes for diabetics that will not only satisfy your taste buds but will also keep you in good health. The special cakes baked for people with diabetes are generally made of artificial sweeteners that contain zero calories. The artificial sweeteners help you enjoy yummy cakes without having to worry about the blood sugar levels. Browse the internet and there will be a list of cake recipes for diabetics.Here are some easy to cook cakes recipes for diabetics. These recipes are a perfect combination of taste and good health. So get your writing pads to note down the recipes as you read further.Recipe for cakeIngredients you would require1 cup raisins, one egg, 1 cup oat meal, 1/2 cup shortening, 1 cup flour, 1 Tsp baking soda, 1 Tbsp sugar substitute, tsp salt, 1/2 cinnamon and 1 cup water.Method to bake itBoil the water and put raisins in it. Few minutes later put all the ingredients one by one. Replace all the ingredients in a loaf pan and bake it at 350 degrees for almost 45 minutes or till the cake is baked. This recipe is for four servings. Healthy and yummy the cake is ready to tickle your taste buds.Recipe for yet another delicious and a healthy cake for diabeticsIngredients you would require3 tsp soda, 2 1/2 cup flour, 3 tsp salt, 2 tsp cinnamon, tsp nutmeg, 1 cup butter, 2 tsp vanilla, 2 eggs, 4 cup grated apple,1 tsp liquid sugar substitute, and 1 cup walnut.MethodMix all the dry ingredients first and then add butter, eggs and sugar substitute to blend it well. Now stir the mixture in grated apples and nuts. The cake will be well baked in a 9 x 13 pan at 375 degrees. Baking time is about 40 to 50 minutes.This is another recipe for diabetics who love sponge cake.Ingredients you would require7 eggs, 1/2 cup fruit juice especially orange, tsp cream of tartar, 3 tbsp sugar substitute, 2 tbsp lemon juice, 1/4 tsp salt and 1 1/2 cup sifted cake flour.MethodTake the egg whites and beat it with salt till nice foam is formed. Later add tarter cream to it and make it a bit stiff. Later mix all the remaining ingredients well in a separate bowl. You need to now put these blended ingredients in beaten egg whites. A greased pan would work well for the cake to be baked. Cook it at 350 degrees for almost 40 minutes. Later, check the cake with a tooth pick, if required heat it for some more time till baked. The cake will taste best with a fruit jelly with zero sugar in it.With such relishing cake recipes for diabetics, one would hardy remember that he/she is affected with diabetes. Cake recipes for diabetics are a boon for people with diabetes.Don't forget; Drink lots of water because it is calorie free and helps to flush away the toxins. Did you know that flavored carbonated water has no calories, sugar, body, sweetener, color or preservatives?
Want to know more about carbonated flavored water? Check out carbonatedseltzerwater.com
This article is submitted by Ola Martinsson, who just recently got the diagnosis diabetes. Trying to read and understand as much as possible. Found an interesting site at http://adviceondiabetes.com with an free ebook with more than 500 diabetes recipes.
Lemons Add Zest To Life
Author: Kit Heathcock
Source: isnare.com
Lemon trees laden with their winter crop, boughs drooping under the weight of many hued lemons: dark green, lighter green becoming suffused with yellow, vibrant yellow bursting with life, then as they go unpicked and overripe a flush of orange seeps into the knobbly fruit. Until I came to South Africa lemons came from a shop: smooth, uniform yellow skins all year round. Now I have learned to appreciate their seasonal bounty, struggling to use up all the fruit in winter, hoarding away the squeezed juice of the excess lemons in the freezer for summer, when the lemons must come from the shop again and are more expensive and less juicy.This is the time to think up a hundred and one ways to use a lemon, to dig out all the recipes requiring a lot of lemons: Lemon Curd, Lemon Cake, Three Fruit Marmalade with grapefruit and lemons to balance the sweetness of the oranges. Jane Grigson's Fruit Book has a wonderful sounding Lemon Tart recipe, that I can't wait to try, it sounds like the sort of marvel you'd get from a good French patisserie.Roast chicken can be kept moist and succulent as it roasts, with a lemon stuffed into its cavity. Pierce the lemon's skin a few times to let the juice seep through, but put it in whole. A spritz of lemon juice on green vegetables such as broccoli and spinach, lifts the flavour and replaces some of the vitamin C lost in cooking too. I use up lots of lemons making jam in the strawberry season in spring and early summer. Lemon juice is an essential addition to the soft fruit, to add the pectin that makes it set. Most of my freezer stock of juice will go on that.On hot summer's days the lemon comes into its own. Refreshing, iced, home-made Lemonade garnished with mint to slake your thirst - much healthier than commercial fizzy drinks, despite the sugar. It is additive-free, with loads of Vitamin C and far more delicious than anything that comes in a can.Recipe for Lemonade3 large lemonssugarsoda waterRemove the peel very thinly from the lemons, taking just the yellow zest and leaving all the white pith. A potato peeler works well for this. Put it all into a heavy bottomed pan and cover with 2cm/1" water. Cover with a lid and warm over a very low heat. Do not let the water quite boil or it will bring out the bitterness of the peel. Once the water is strongly flavoured, take off the heat and allow to cool. Strain it into a jug. Squeeze the juice from the lemons and add to the jug, then stir in sugar to taste. It should be sweet and strong flavoured, as you will dilute it to serve. Serve with soda water added, if you like a fizz, or plain iced water and garnish with some slices of lemon and sprigs of mint. The undiluted lemonade keeps for several days in the fridge.Lemons are a great health boost in winter, adding essential Vitamin C to the diet, to help fight off colds and flu. They also help expel mucus, so are excellent for chesty colds and coughs. My son, who has a tendency to asthma, has a cup of hot honey and lemon every morning, which he luckily likes - 1 teaspoon of good raw honey and a tablespoon of lemon juice with hot water poured over - which helps keep his chest clear in winter.I recently learned a housekeeping tip from Morocco: use a lemon to clean copper and brass. Just rub the cut edge over brass bedknobs or those wonderful Moroccan door plates to bring up a shine, then buff with a soft cloth. The kids thought that was a great idea and now keep running off with half squeezed lemons to polish the spare room bedknobs!Copyright 2006 Kit Heathcock
Source: isnare.com
Lemon trees laden with their winter crop, boughs drooping under the weight of many hued lemons: dark green, lighter green becoming suffused with yellow, vibrant yellow bursting with life, then as they go unpicked and overripe a flush of orange seeps into the knobbly fruit. Until I came to South Africa lemons came from a shop: smooth, uniform yellow skins all year round. Now I have learned to appreciate their seasonal bounty, struggling to use up all the fruit in winter, hoarding away the squeezed juice of the excess lemons in the freezer for summer, when the lemons must come from the shop again and are more expensive and less juicy.This is the time to think up a hundred and one ways to use a lemon, to dig out all the recipes requiring a lot of lemons: Lemon Curd, Lemon Cake, Three Fruit Marmalade with grapefruit and lemons to balance the sweetness of the oranges. Jane Grigson's Fruit Book has a wonderful sounding Lemon Tart recipe, that I can't wait to try, it sounds like the sort of marvel you'd get from a good French patisserie.Roast chicken can be kept moist and succulent as it roasts, with a lemon stuffed into its cavity. Pierce the lemon's skin a few times to let the juice seep through, but put it in whole. A spritz of lemon juice on green vegetables such as broccoli and spinach, lifts the flavour and replaces some of the vitamin C lost in cooking too. I use up lots of lemons making jam in the strawberry season in spring and early summer. Lemon juice is an essential addition to the soft fruit, to add the pectin that makes it set. Most of my freezer stock of juice will go on that.On hot summer's days the lemon comes into its own. Refreshing, iced, home-made Lemonade garnished with mint to slake your thirst - much healthier than commercial fizzy drinks, despite the sugar. It is additive-free, with loads of Vitamin C and far more delicious than anything that comes in a can.Recipe for Lemonade3 large lemonssugarsoda waterRemove the peel very thinly from the lemons, taking just the yellow zest and leaving all the white pith. A potato peeler works well for this. Put it all into a heavy bottomed pan and cover with 2cm/1" water. Cover with a lid and warm over a very low heat. Do not let the water quite boil or it will bring out the bitterness of the peel. Once the water is strongly flavoured, take off the heat and allow to cool. Strain it into a jug. Squeeze the juice from the lemons and add to the jug, then stir in sugar to taste. It should be sweet and strong flavoured, as you will dilute it to serve. Serve with soda water added, if you like a fizz, or plain iced water and garnish with some slices of lemon and sprigs of mint. The undiluted lemonade keeps for several days in the fridge.Lemons are a great health boost in winter, adding essential Vitamin C to the diet, to help fight off colds and flu. They also help expel mucus, so are excellent for chesty colds and coughs. My son, who has a tendency to asthma, has a cup of hot honey and lemon every morning, which he luckily likes - 1 teaspoon of good raw honey and a tablespoon of lemon juice with hot water poured over - which helps keep his chest clear in winter.I recently learned a housekeeping tip from Morocco: use a lemon to clean copper and brass. Just rub the cut edge over brass bedknobs or those wonderful Moroccan door plates to bring up a shine, then buff with a soft cloth. The kids thought that was a great idea and now keep running off with half squeezed lemons to polish the spare room bedknobs!Copyright 2006 Kit Heathcock
You Really Are What You Eat - And It's Not Good
Author: Chuck R Stewart
Source: ezinearticles.com
We all enjoy the conveniences of living in our modern, technologically advanced society, however along with all the benefits reaped through engineering and chemistry, we have also been affected by the negative effects on the environment and our health. With more than 3000 chemicals that are added to our food and over 10,000 chemicals such as solvents, preservatives and emulsifiers used in food processing, our bodies are being bombarded constantly by toxic substances. It's hard to ignore the ever increasing numbers of diseases and cancer, immune system disorders, hormonal imbalances and allergies. It's almost impossible to identify exactly what and how much we're exposed to. Some people even feel it necessary to take mineral called zeolite to help ride their systems of harmful heavy metals, but consuming zeolites may have unknown ramifications as well. The best that any of us can hope to do is to recognize and avoid these chemical toxins in our daily lives. Here are simple steps that will help you steer clear of some of the most prevalent toxins.First of all, immediately stop eating all processed foods. That means pitch all those cans of soda, snack cakes, candy, cookies, frozen meals, boxed side dishes and snack chips. Consume as many organic foods as you can afford to buy. Eat only eggs that are labeled as organic and free-range because these chickens are healthier since they are not kept in cages where diseases are spread. They are also fed natural diets which are free from toxic chemicals and pesticides. Read food labels and avoid artificial food additives including monosodium glutamate (MSG) and all artificial sweeteners.Although fish provides healthy omega-3 acids for your heart and brain, most all fish is contaminated with mercury and PCBs. Instead, go to our local health food store and start taking a high-quality purified fish oil supplement.Get as many chemicals out of your home as possible by using only natural cleaning products. Things like baking soda, vinegar, hydrogen peroxide, lemon and orange oils are really all you need to clean and disinfect your home. Don't contaminate your air with artificial room fresheners and dryer sheets because they contain chemicals you don't want your family to be breathing in.Replace your current toiletries with natural ones. You can't even begin to imagine all the harmful compounds you are layering on that are absorbed by your skin every single day. Safe products as body wash, shampoo and lotion can be found at health food stores, supermarkets and online. In the summer months, refrain from using insect repellents that contain DEET and look for natural alternatives.Contrary to popular belief, we need daily sun exposure to produce vitamin D which is vital to the function of a healthy immune system. Further protect your health by installing air purifiers in your home and water filters on the faucets. Finally, limit the use of medication as much as you can. Both prescription and over-the counter drugs are made of chemicals that build up in the tissues over time.Our culture is at a point where we will never be able to completely avoid all substances that can harm us now and harm future generations. However, individuals must be proactive, stay informed and be responsible consumers to protect themselves.
Source: ezinearticles.com
We all enjoy the conveniences of living in our modern, technologically advanced society, however along with all the benefits reaped through engineering and chemistry, we have also been affected by the negative effects on the environment and our health. With more than 3000 chemicals that are added to our food and over 10,000 chemicals such as solvents, preservatives and emulsifiers used in food processing, our bodies are being bombarded constantly by toxic substances. It's hard to ignore the ever increasing numbers of diseases and cancer, immune system disorders, hormonal imbalances and allergies. It's almost impossible to identify exactly what and how much we're exposed to. Some people even feel it necessary to take mineral called zeolite to help ride their systems of harmful heavy metals, but consuming zeolites may have unknown ramifications as well. The best that any of us can hope to do is to recognize and avoid these chemical toxins in our daily lives. Here are simple steps that will help you steer clear of some of the most prevalent toxins.First of all, immediately stop eating all processed foods. That means pitch all those cans of soda, snack cakes, candy, cookies, frozen meals, boxed side dishes and snack chips. Consume as many organic foods as you can afford to buy. Eat only eggs that are labeled as organic and free-range because these chickens are healthier since they are not kept in cages where diseases are spread. They are also fed natural diets which are free from toxic chemicals and pesticides. Read food labels and avoid artificial food additives including monosodium glutamate (MSG) and all artificial sweeteners.Although fish provides healthy omega-3 acids for your heart and brain, most all fish is contaminated with mercury and PCBs. Instead, go to our local health food store and start taking a high-quality purified fish oil supplement.Get as many chemicals out of your home as possible by using only natural cleaning products. Things like baking soda, vinegar, hydrogen peroxide, lemon and orange oils are really all you need to clean and disinfect your home. Don't contaminate your air with artificial room fresheners and dryer sheets because they contain chemicals you don't want your family to be breathing in.Replace your current toiletries with natural ones. You can't even begin to imagine all the harmful compounds you are layering on that are absorbed by your skin every single day. Safe products as body wash, shampoo and lotion can be found at health food stores, supermarkets and online. In the summer months, refrain from using insect repellents that contain DEET and look for natural alternatives.Contrary to popular belief, we need daily sun exposure to produce vitamin D which is vital to the function of a healthy immune system. Further protect your health by installing air purifiers in your home and water filters on the faucets. Finally, limit the use of medication as much as you can. Both prescription and over-the counter drugs are made of chemicals that build up in the tissues over time.Our culture is at a point where we will never be able to completely avoid all substances that can harm us now and harm future generations. However, individuals must be proactive, stay informed and be responsible consumers to protect themselves.
Chuck R. Stewart has researched the mineral zeolite that might be the answer to almost all the medical problems of today. Things with zeolites in them may be helpful for people with poor health.
Kitchen Pantry
Author: Ronald Yip
Source: articleage.com
A well stocked kitchen pantry is a cook's secret weapon.Prepare your next dinner with style and never run out ofingredients, herbs, spices, extracts, sauces, and all kinds offoodstuff.Doing any job is easier when you have the right tools on hand.One of a cook's best tools -- and secret weapons -- is having awell-stocked kitchen pantry.Cooking is much simpler if you know that you've already got whatyou need on hand, and aren't going to have to run to the cornermarket every time you want to fix a meal. Having a well-stocked pantry is also the secret weaponespecially when unexpected guests drop by.You'll be able to make every guest feel special and welcomebecause, whether it is appetizers for four or dinner for ten,you can handle it with style and panache. In fact, yourreputation -- and your sanity -- will be assured, because withthese things in your pantry, you can put together beautiful andtasty food that is beautifully presented in just minutes, simplyand easily. Here is a list of basic ingredients that should be in anywell-stocked pantry. (One great way to stock your pantry is tobuy one or two things on the list each time you go shopping,rather than trying to get it all at once. If you watch the salesand take advantage of seasonal buys, you'll be able to savemoney as well!).Remember to rotate everything in your pantry on a regular basis,and adjust the items on this list to suit your family's likesand dislikes. Herbs, Spices, Extracts and Sauces: - Salt (Sea and Iodized) -Pepper (Whole Peppercorns, Black, White and Red) - Nutmeg(Ground and Fresh) - Cinnamon (Ground and Sticks) - Pumpkin PieSpice (Ground) - Allspice (Ground) - Cardamom (Whole and Ground)- Ginger (Whole and Ground) - Curry (Ground) - Garlic (Fresh andGround for Emergencies) - Mustard (Ground) - Bay Leaves (Dried)- Rosemary (Fresh and Bottled) - Thyme (Fresh and Bottled) -Sage (Fresh and Dried) - Sweet Basil (Fresh and Dried) - Parsley(Fresh and Dried for Emergencies) - Cumin (Ground) - Oregano(Dried) - Onions (Flakes for Emergencies) - Vanilla Extract -Maple Extract - Almond Extract - Lemon Extract - Orange Extract- Soy Sauce - Cooking Wine or Cooking Sherry - Rice Wine Vinegar- Sesame Oil - Balsamic Vinegar - Red Wine Vinegar - CitrusVinegar - Teriyaki Sauce - Barbecue Sauce - Sweet and Sour Sauce- Tabasco or Other Hot Sauce - Chili Sauce - Steak Sauce -Packages of Salad Dressing Mix - Packages of Dried Onion SoupMix (Or Other Flavors) - Soup for Sauces (Cream of Chicken,Mushroom, Celery and Cheese)For Baking: - All Purpose Flour - Self-Rising Flour - WholeWheat Flour - Pancake Mix - Yeast - Sugar - Confectioner's Sugar- Brown Sugar - Sugar Cubes - Molasses - Baking Powder - BakingSoda - Yeast - Cornstarch - Honey - Cocoa Powder - Unsweetenedor Semi-Sweet Chocolate - Semi-Sweet Chocolate Chips -Butterscotch, Caramel and other flavored "chips" - Nuts(Walnuts, Pecans, Almonds, Hazelnuts and Cashews) - MarshmallowCream - Vegetable Shortening (Regular and Butter-Flavored) -Sunflower Oil - Maraschino CherriesFor Appetizers or Adding "Something Special" to Meals: - Peanutsin the Shell - Salted Peanuts - Mixed Nuts - Extra Virgin OliveOil - A Variety of Crackers - Black and Green Olives - CannedMushrooms - Palm Tree Hearts - Bottled Asparagus - Sun-driedTomatoes - Bottled Salsa - A Variety of Chips and Dips - Cheeses(Traditionally, 3 to 5 are served, from hard to soft, mild tostrong. Find flavors that mix well together, and serve cheesesfrom different animals and different countries)For Everyday Meals: - Bullion Cubes and Powders (Chicken, Beefand Vegetable) - White Rice - Long Grain and Wild Rice - BrownRice - A Variety of Pastas - Barley - Bread Crumbs - Croutons -Tomato Sauce - Tomato Paste - A Variety of Canned Tomatoes - AVariety of Canned Beans (Black, Red, Kidney and Garbanzo) -Dried Beans (Pinto, Chili and Kidney) - Canned Tuna, Chicken,Crab and ClamsFor Desserts: - Canned Pineapple (Chunks and Slices) - A Varietyof Canned Fruits - A Variety of Jams or Jellies - A Variety ofCake Mixes, Brownies and Frostings - A Variety of PackagedPuddings - All the fixings for Ice Cream Sundaes or BananaSplits - ApplesauceIn the Refrigerator: - Milk - Eggs (Or Egg Substitutes) - Cream(A staple for many Mediterranean Dishes) - Butter or Margarine -Yellow Mustard - Brown Mustard - Dijon Mustard - Ketchup -Mayonnaise or Salad Dressing - Cheeses (Cheddar, Swiss, Feta,Parmesan and Jack) - Cottage Cheese - Sour Cream - Green Onions- Tomatoes - Cilantro - Salad FixingsIn the Freezer: - Whole Chicken - Steaks - Boneless, SkinlessChicken Breasts - Beef or Pork Roast - Stew Meat - Hamburger -Pork Chops - Pieces of yellow, red and green peppers (Chop upany leftovers each time you use them and throw them into a bagin the freezer. They will add color and flavor to bland dishes)- Frozen Bread Dough (Make your own or store bought) - FrozenRolls (Make your own or store bought) - Frozen Pizza Dough (Makeyour own or store bought) - Frozen Baguette - Broccoli - SpinachWith these ingredients in your kitchen, the only thing you'llhave to worry about when it's time to cook is which recipe youwant to try!
Source: articleage.com
A well stocked kitchen pantry is a cook's secret weapon.Prepare your next dinner with style and never run out ofingredients, herbs, spices, extracts, sauces, and all kinds offoodstuff.Doing any job is easier when you have the right tools on hand.One of a cook's best tools -- and secret weapons -- is having awell-stocked kitchen pantry.Cooking is much simpler if you know that you've already got whatyou need on hand, and aren't going to have to run to the cornermarket every time you want to fix a meal. Having a well-stocked pantry is also the secret weaponespecially when unexpected guests drop by.You'll be able to make every guest feel special and welcomebecause, whether it is appetizers for four or dinner for ten,you can handle it with style and panache. In fact, yourreputation -- and your sanity -- will be assured, because withthese things in your pantry, you can put together beautiful andtasty food that is beautifully presented in just minutes, simplyand easily. Here is a list of basic ingredients that should be in anywell-stocked pantry. (One great way to stock your pantry is tobuy one or two things on the list each time you go shopping,rather than trying to get it all at once. If you watch the salesand take advantage of seasonal buys, you'll be able to savemoney as well!).Remember to rotate everything in your pantry on a regular basis,and adjust the items on this list to suit your family's likesand dislikes. Herbs, Spices, Extracts and Sauces: - Salt (Sea and Iodized) -Pepper (Whole Peppercorns, Black, White and Red) - Nutmeg(Ground and Fresh) - Cinnamon (Ground and Sticks) - Pumpkin PieSpice (Ground) - Allspice (Ground) - Cardamom (Whole and Ground)- Ginger (Whole and Ground) - Curry (Ground) - Garlic (Fresh andGround for Emergencies) - Mustard (Ground) - Bay Leaves (Dried)- Rosemary (Fresh and Bottled) - Thyme (Fresh and Bottled) -Sage (Fresh and Dried) - Sweet Basil (Fresh and Dried) - Parsley(Fresh and Dried for Emergencies) - Cumin (Ground) - Oregano(Dried) - Onions (Flakes for Emergencies) - Vanilla Extract -Maple Extract - Almond Extract - Lemon Extract - Orange Extract- Soy Sauce - Cooking Wine or Cooking Sherry - Rice Wine Vinegar- Sesame Oil - Balsamic Vinegar - Red Wine Vinegar - CitrusVinegar - Teriyaki Sauce - Barbecue Sauce - Sweet and Sour Sauce- Tabasco or Other Hot Sauce - Chili Sauce - Steak Sauce -Packages of Salad Dressing Mix - Packages of Dried Onion SoupMix (Or Other Flavors) - Soup for Sauces (Cream of Chicken,Mushroom, Celery and Cheese)For Baking: - All Purpose Flour - Self-Rising Flour - WholeWheat Flour - Pancake Mix - Yeast - Sugar - Confectioner's Sugar- Brown Sugar - Sugar Cubes - Molasses - Baking Powder - BakingSoda - Yeast - Cornstarch - Honey - Cocoa Powder - Unsweetenedor Semi-Sweet Chocolate - Semi-Sweet Chocolate Chips -Butterscotch, Caramel and other flavored "chips" - Nuts(Walnuts, Pecans, Almonds, Hazelnuts and Cashews) - MarshmallowCream - Vegetable Shortening (Regular and Butter-Flavored) -Sunflower Oil - Maraschino CherriesFor Appetizers or Adding "Something Special" to Meals: - Peanutsin the Shell - Salted Peanuts - Mixed Nuts - Extra Virgin OliveOil - A Variety of Crackers - Black and Green Olives - CannedMushrooms - Palm Tree Hearts - Bottled Asparagus - Sun-driedTomatoes - Bottled Salsa - A Variety of Chips and Dips - Cheeses(Traditionally, 3 to 5 are served, from hard to soft, mild tostrong. Find flavors that mix well together, and serve cheesesfrom different animals and different countries)For Everyday Meals: - Bullion Cubes and Powders (Chicken, Beefand Vegetable) - White Rice - Long Grain and Wild Rice - BrownRice - A Variety of Pastas - Barley - Bread Crumbs - Croutons -Tomato Sauce - Tomato Paste - A Variety of Canned Tomatoes - AVariety of Canned Beans (Black, Red, Kidney and Garbanzo) -Dried Beans (Pinto, Chili and Kidney) - Canned Tuna, Chicken,Crab and ClamsFor Desserts: - Canned Pineapple (Chunks and Slices) - A Varietyof Canned Fruits - A Variety of Jams or Jellies - A Variety ofCake Mixes, Brownies and Frostings - A Variety of PackagedPuddings - All the fixings for Ice Cream Sundaes or BananaSplits - ApplesauceIn the Refrigerator: - Milk - Eggs (Or Egg Substitutes) - Cream(A staple for many Mediterranean Dishes) - Butter or Margarine -Yellow Mustard - Brown Mustard - Dijon Mustard - Ketchup -Mayonnaise or Salad Dressing - Cheeses (Cheddar, Swiss, Feta,Parmesan and Jack) - Cottage Cheese - Sour Cream - Green Onions- Tomatoes - Cilantro - Salad FixingsIn the Freezer: - Whole Chicken - Steaks - Boneless, SkinlessChicken Breasts - Beef or Pork Roast - Stew Meat - Hamburger -Pork Chops - Pieces of yellow, red and green peppers (Chop upany leftovers each time you use them and throw them into a bagin the freezer. They will add color and flavor to bland dishes)- Frozen Bread Dough (Make your own or store bought) - FrozenRolls (Make your own or store bought) - Frozen Pizza Dough (Makeyour own or store bought) - Frozen Baguette - Broccoli - SpinachWith these ingredients in your kitchen, the only thing you'llhave to worry about when it's time to cook is which recipe youwant to try!
Friday, September 25, 2009
Your Summer Barbecue - Hot, Flavorful, Healthy
Author: Marianne Kelly
Source: ezinearticles.com
Barbecue season has finally arrived, and with it comes eating outdoors and enjoying this fleeting season entertaining family and friends. When planning your barbecue menu, keep in mind health as well as taste.The first rule of barbecue is to use safe food handling and cooking practices. During the warmer months, food left out for more than fifteen minutes can unleash harmful bacteria, causing illness. Keep all meat, fish and poultry refrigerated until ready to use. Wrap leftovers in plastic wrap and immediately refrigerate at the end of the barbecue.Choose low fat, nutrient dense foods by buying lean cuts of meat, low-cal marinades and plenty of fresh, seasonal fruits and vegetables. Bread is an essential ingredient for any barbecue, and offering whole grain bread satisfies this need and is a healthy partner to barbecued dishes.Trim excess fat from meat before grilling, buy ground beef that is at least 90% fat free, and remove skin from chicken. Mixing equal amounts of ground beef and ground turkey adds a nutritional boost to burgers.Marinade tougher cuts of meat in low calorie marinade or make your own. One cup of balsamic vinegar combined with a quarter cup olive oil, and a tablespoon of salt free seasoning makes a delicious, healthy marinade. Place meat in marinade early in the day, and refrigerate, turning occasionally.Make a chicken marinade by combining, one-cup raspberry vinegar, one-quarter cup olive oil, three tablespoons lemon juice, the juice of one orange along with orange and lemon zest, and one teaspoon granulated garlic. Place chicken in marinade in the morning, refrigerate, and turn occasionally throughout the day.Pasta is a favorite side dish at barbecues. Buy whole wheat or whole grain pasta and prepare according to package directions. While pasta is cooking, cut fresh vegetables into bite size pieces, and sprinkle with a bit of granulated garlic, Italian seasoning, chives and cilantro. Drizzle olive oil over veggies, wrap in aluminum foil and grill. Toss with pasta, and add your favorite low calorie dressing, for a delicious, healthy salad.Potato and macaroni salads are popular barbecue side dishes, but the added mayonnaise can send calories soaring into unhealthy realms, and be a real diet buster. When preparing these salads, add a few bite size veggies like broccoli florets, diced onion and grated carrot. Substitute the mayo with low calorie ranch dressing, or add one-tablespoon low calorie mayonnaise to tarragon vinegar and a sprinkling of olive oil.Be creative by offering several salads in addition to the requisite tossed salad. Spinach, red pepper and mushrooms are a great choice. Combine cucumbers, summer squash, zucchini, red pepper and carrots in a large bowl. Add a handful of sliced almonds, top with low calorie buttermilk dressing for a colorful, festive, healthy salad.Dessert does not have to mean calorie laden cakes, cookies and ice cream. Place fresh strawberries and blueberries in a cup, top with low fat yogurt and a handful of sliced almonds or walnut pieces. Berries topped with frozen yogurt also make an elegant, healthy dessert.Ice-cold fresh lemonade, refreshing smoothies and low fat milk are a nutritious alternative to soda and other sugary drinks.Don't forget the vegetarians on your barbecue guest list. Supermarkets carry a good selection of tofu products, veggie burgers, meatless chicken nuggets and meatless hot dogs perfect for vegetarians.Finally enjoy the summer season by spending time with family and friends. Go for a walk or bike ride around your neighborhood, take a stroll on the beach or play a game of volleyball in your back yard. Including physical activities as part of your barbecue is great for everyone's health and well-being.
Source: ezinearticles.com
Barbecue season has finally arrived, and with it comes eating outdoors and enjoying this fleeting season entertaining family and friends. When planning your barbecue menu, keep in mind health as well as taste.The first rule of barbecue is to use safe food handling and cooking practices. During the warmer months, food left out for more than fifteen minutes can unleash harmful bacteria, causing illness. Keep all meat, fish and poultry refrigerated until ready to use. Wrap leftovers in plastic wrap and immediately refrigerate at the end of the barbecue.Choose low fat, nutrient dense foods by buying lean cuts of meat, low-cal marinades and plenty of fresh, seasonal fruits and vegetables. Bread is an essential ingredient for any barbecue, and offering whole grain bread satisfies this need and is a healthy partner to barbecued dishes.Trim excess fat from meat before grilling, buy ground beef that is at least 90% fat free, and remove skin from chicken. Mixing equal amounts of ground beef and ground turkey adds a nutritional boost to burgers.Marinade tougher cuts of meat in low calorie marinade or make your own. One cup of balsamic vinegar combined with a quarter cup olive oil, and a tablespoon of salt free seasoning makes a delicious, healthy marinade. Place meat in marinade early in the day, and refrigerate, turning occasionally.Make a chicken marinade by combining, one-cup raspberry vinegar, one-quarter cup olive oil, three tablespoons lemon juice, the juice of one orange along with orange and lemon zest, and one teaspoon granulated garlic. Place chicken in marinade in the morning, refrigerate, and turn occasionally throughout the day.Pasta is a favorite side dish at barbecues. Buy whole wheat or whole grain pasta and prepare according to package directions. While pasta is cooking, cut fresh vegetables into bite size pieces, and sprinkle with a bit of granulated garlic, Italian seasoning, chives and cilantro. Drizzle olive oil over veggies, wrap in aluminum foil and grill. Toss with pasta, and add your favorite low calorie dressing, for a delicious, healthy salad.Potato and macaroni salads are popular barbecue side dishes, but the added mayonnaise can send calories soaring into unhealthy realms, and be a real diet buster. When preparing these salads, add a few bite size veggies like broccoli florets, diced onion and grated carrot. Substitute the mayo with low calorie ranch dressing, or add one-tablespoon low calorie mayonnaise to tarragon vinegar and a sprinkling of olive oil.Be creative by offering several salads in addition to the requisite tossed salad. Spinach, red pepper and mushrooms are a great choice. Combine cucumbers, summer squash, zucchini, red pepper and carrots in a large bowl. Add a handful of sliced almonds, top with low calorie buttermilk dressing for a colorful, festive, healthy salad.Dessert does not have to mean calorie laden cakes, cookies and ice cream. Place fresh strawberries and blueberries in a cup, top with low fat yogurt and a handful of sliced almonds or walnut pieces. Berries topped with frozen yogurt also make an elegant, healthy dessert.Ice-cold fresh lemonade, refreshing smoothies and low fat milk are a nutritious alternative to soda and other sugary drinks.Don't forget the vegetarians on your barbecue guest list. Supermarkets carry a good selection of tofu products, veggie burgers, meatless chicken nuggets and meatless hot dogs perfect for vegetarians.Finally enjoy the summer season by spending time with family and friends. Go for a walk or bike ride around your neighborhood, take a stroll on the beach or play a game of volleyball in your back yard. Including physical activities as part of your barbecue is great for everyone's health and well-being.
Marianne L. Kelly
Marianne L. Kelly, a former chef, is journalist, editor and web content writer. As a restaurant chef/manager she offered delicious, healthy alternatives to high calorie, high fat, high sugar and sodium laden foods. She designed her own healthy eating plan and has helped others do the same. Marianne has written three themed main stream cookbooks. She is currently working on a third that follows each season with stories, poems, thoughts and sayings along with healthy recipes from the bounty of each season. Marianne works with a web designer writing original content and re-writes, and is available for hire. For more information visit http://www.safeharbourpress.com - http://www.strawintogold.weebly.com
Ever Wondered How Baking Soda Really Works in Home Baking?
Author: Janlia Chong
Source: articleage.com
On top of the numerous and amazing uses of baking soda, my favourite will have to be in dessert baking.Baking soda is not to be confused with baking powder. So if a cake recipe calls for baking powder, make sure you don't mistake this with baking soda.So what is the difference? Here are some quick notes that you should understand to ensure your success in dessert making and home baking.* What is Baking Soda?Also called Bicarbonate of Soda (NaHCO3), baking soda is pure 'Sodium Bicarbonate'.How does it work?It reacts when it comes in contact with liquid acids in recipes and produces gasses, carbon dioxide. You will notice that any recipes with baking soda will also have a liquid acid ingredient, such as lemon juice, honey, buttermilk, brown sugar, fruits, etc.It is this 'fizzy' chemical reaction with liquid acids that creates the necessary rising in your dessert recipes.The chemical reaction of baking soda happens instantly the liquid acid ingredients are added to it, therefore you need to make sure that you bake your cakes or desserts almost instantly and do not allow batter to sit and "flop".Baking soda is used in fizzy soda drinks, so you can remember this to for how the bubbles quickly dissipate and disappear. Trick is to have all your ingredients measured and prepared before mixing and getting your batters into the oven straight after mixing.Test for Usage: Mix about 1 teaspoon of baking soda with about 4 teaspoons of vinegar. It should bubble like fizzy drinks.* What is Baking Powder?Baking powder is a dry acid and is actually a combination of baking soda with other key ingredients.How does it work?Baking powders are called a "double acting" leavening agent because if its difference to the baking soda. Baking powder not only reacts in your recipe mixture (same as with the baking soda), but it also reacts again once you place it in the oven to cook. The difference to baking soda is that baking powder has slower acting agents in the mix which only reacts with heat, or, at baking.Baking powder is advantageous for more complex recipes that requires longer preparation time as you don't have to rush it into the oven.Test for Usage: Add 1 teaspoon of baking powder to 1/2 cup hot water. It should bubble and fizz.Never add more or cut the amount of baking soda or powder asked for in dessert recipes.Adding too much... Too much making soda or powder in your batter mixture can make your baking result taste bitter or react too much that causes it to flop and fail.Adding too little... Not adding enough baking soda or powder will cause your baking to end up tough and have a dry texture.Also obey baking recipe temperatures as stated. The gas produced by these leavening agents, carbon dioxide, will expand quicker with altitude.Baking Soda vs. Baking Powder...- "Single Acting" vs. "Double Acting" - Must work swiftly vs. Can take your time - Long shelf life (indefinite if stored in an air-tight container) vs. Shorter limited shelf life up to one year - Use as is vs. Need to be pre-mixed (if not bought)To make your own baking powder, sift and mix together, - 2 parts of Cream of Tartar, to - 1 part baking soda and - 1 part cornstarch.Or, for 1 teaspoon of commercial baking powder substitute, it is: - 1/4 teaspoon of baking soda, - 1/4 teaspoon of cornstarch, and - 1/2 teaspoon cream of tartar.With these basic knowledge of the difference between baking soda to baking powder and how they should be used, you can be rest-assured that your cakes or baked goods will rise.Just remember to follow the recipe and how these baking agents work, and you can achieve great tasting home-baked treats like a professional!~* Janlia Chong has held onto her title as Baking Sensation because of her near endless knowledge of baking and packaging treats. Her ability to impress is one of her biggest traits. What's her trick? Simple, she takes something that sounds difficult and makes it easy and fun. Follow Janlia's advice and you'll be busy baking treats for the entire family. Visit http://www.BakingHugs.com *~
Source: articleage.com
On top of the numerous and amazing uses of baking soda, my favourite will have to be in dessert baking.Baking soda is not to be confused with baking powder. So if a cake recipe calls for baking powder, make sure you don't mistake this with baking soda.So what is the difference? Here are some quick notes that you should understand to ensure your success in dessert making and home baking.* What is Baking Soda?Also called Bicarbonate of Soda (NaHCO3), baking soda is pure 'Sodium Bicarbonate'.How does it work?It reacts when it comes in contact with liquid acids in recipes and produces gasses, carbon dioxide. You will notice that any recipes with baking soda will also have a liquid acid ingredient, such as lemon juice, honey, buttermilk, brown sugar, fruits, etc.It is this 'fizzy' chemical reaction with liquid acids that creates the necessary rising in your dessert recipes.The chemical reaction of baking soda happens instantly the liquid acid ingredients are added to it, therefore you need to make sure that you bake your cakes or desserts almost instantly and do not allow batter to sit and "flop".Baking soda is used in fizzy soda drinks, so you can remember this to for how the bubbles quickly dissipate and disappear. Trick is to have all your ingredients measured and prepared before mixing and getting your batters into the oven straight after mixing.Test for Usage: Mix about 1 teaspoon of baking soda with about 4 teaspoons of vinegar. It should bubble like fizzy drinks.* What is Baking Powder?Baking powder is a dry acid and is actually a combination of baking soda with other key ingredients.How does it work?Baking powders are called a "double acting" leavening agent because if its difference to the baking soda. Baking powder not only reacts in your recipe mixture (same as with the baking soda), but it also reacts again once you place it in the oven to cook. The difference to baking soda is that baking powder has slower acting agents in the mix which only reacts with heat, or, at baking.Baking powder is advantageous for more complex recipes that requires longer preparation time as you don't have to rush it into the oven.Test for Usage: Add 1 teaspoon of baking powder to 1/2 cup hot water. It should bubble and fizz.Never add more or cut the amount of baking soda or powder asked for in dessert recipes.Adding too much... Too much making soda or powder in your batter mixture can make your baking result taste bitter or react too much that causes it to flop and fail.Adding too little... Not adding enough baking soda or powder will cause your baking to end up tough and have a dry texture.Also obey baking recipe temperatures as stated. The gas produced by these leavening agents, carbon dioxide, will expand quicker with altitude.Baking Soda vs. Baking Powder...- "Single Acting" vs. "Double Acting" - Must work swiftly vs. Can take your time - Long shelf life (indefinite if stored in an air-tight container) vs. Shorter limited shelf life up to one year - Use as is vs. Need to be pre-mixed (if not bought)To make your own baking powder, sift and mix together, - 2 parts of Cream of Tartar, to - 1 part baking soda and - 1 part cornstarch.Or, for 1 teaspoon of commercial baking powder substitute, it is: - 1/4 teaspoon of baking soda, - 1/4 teaspoon of cornstarch, and - 1/2 teaspoon cream of tartar.With these basic knowledge of the difference between baking soda to baking powder and how they should be used, you can be rest-assured that your cakes or baked goods will rise.Just remember to follow the recipe and how these baking agents work, and you can achieve great tasting home-baked treats like a professional!~* Janlia Chong has held onto her title as Baking Sensation because of her near endless knowledge of baking and packaging treats. Her ability to impress is one of her biggest traits. What's her trick? Simple, she takes something that sounds difficult and makes it easy and fun. Follow Janlia's advice and you'll be busy baking treats for the entire family. Visit http://www.BakingHugs.com *~
Dig In: We've Got 5 Diet-Friendly Desserts
Author: Carolina Diaz-Bordon
Source: download
Goodbye sweet days of chocolate cake, sayonara my beautiful banana split, farewell my flavorful flan and hasta la vista my scrumptious apple pie. I know we've shared some savory mouthwatering memories together but there's just no room for you in my new balanced healthy diet. It's time for me to buckle down and ignore my sweet tooth from sending me back your way.Did you know that the word desserts spelled backwards spells stressed? For many of you out there that's exactly what it brings. Trying to stop yourself from your favorite temptations can trigger a terrible amount of tension. It's no wonder that something as delicious as treats can turn into a dieter's worst nightmare.Put away your handkerchief because it's time to kiss and eat up! You don't have to reach for the sky to get to your pie. It is possible to dig into delicious desserts without damaging your diet. You shouldn't feel restricted from eating foods you enjoy. Depriving yourself will most likely just lead you on the road to dieting disaster when willpower runs out. Instead of giving up your favorite treats, think about what goes in them and use some imagination.The most common diet destroyers in desserts are dairy and fats. Other nutritional factors to consider may include how much sugar, cholesterol and sodium the product contains. It's important to always check the nutritional facts on the sides of packages. Don't let the words low fat or low carb fool you. It's always good to compare items and read the labels carefully. Make sure you know what you are buying. Simple substitutions can make a world of difference.An average ice cream bar can contain 180 calories and 12 grams of fat -- not exactly a dieter's friend. And some of the best-known brands are significantly higher than that. A Dove Bar has 350 calories and 22 grams of fat, while the new Breyer's Magnum Bars pack 14 grams of saturated fat (20 grams total fat) each!What's the alternative, you ask? How about a rich, smooth pudding pop? The store-bought versions average 100 calories and 2 to 3 grams of fat, but you can cut the fat even further and add a little nutrition by making your own.Susan Burke, eDiets VP of Nutrition Services, says: "You can modify any recipe, especially desserts, to make it healthy. The recipe section on our site can give you great ideas. It can be as simple as using egg whites instead of a whole egg or reducing the amount of sugar in a recipe. If the recipe calls for a cup of sugar, use only one-third cup instead. There are even fat-free chocolate chips so you can replace the full-fat ones."However, some desserts are easier to modify then others. For example, it's hard to modify angel food cake because of its high sugar content. But there are sugar substitutes, such as Splenda, that are great for baking. The key to staying healthy is making healthy choices wherever you go. The best thing to do is EXPERIMENT, EXPERIMENT, EXPERIMENT!"There is nothing wrong with digging into your favorite delights. But even diet-friendly desserts can become hazardous to your waistline. Moderation is the key to enjoying treats every now and then. Remember to always check the serving size. What you eat is important. But understanding how much you're eating is crucial. Creativity is also essential. Try new recipes and satisfy your sweet tooth using sensible substitutions. After all, as Forest Gump once said, "Life is like a box of chocolates, you never know what you're going to get."Here are five deliciously divine desserts that are low in guilt and high on flavor. Go ahead... indulge!Apple Cider-Caramel CakeCider "syrup" is folded into this cake for a rich caramelized flavor.2-1/4 cups apple cider, divided 2-1/4 cups granulated sugar, divided 1 Tbsp. stick margarine or butter 3 cups sliced peeled cooking apple (such as Braeburn, Rome or McIntosh) Cooking spray 2-1/2 Tbsp. dry breadcrumbs 1/2 cup stick margarine or butter, softened 1 Tbsp. grated lemon rind 1 (8-oz.) block fat-free cream cheese 3 large eggs 6 Tbsp. fresh lemon juice, divided 3 cups all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 cup low-fat buttermilk 1 tsp. vanilla extract 1 Tbsp. powdered sugar1. Bring 2 cups cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high; stir in 1/2 cup granulated sugar. Cook five minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally. Remove from heat; cool one minute. Stir in 1 tablespoon margarine. Stir in apples; cook 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently. Remove from heat; cool. (If apple mixture hardens, place it over low heat until softened).2. Preheat oven to 325 degrees.3. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.4. Combine 1-1/2 cups granulated sugar, 1/2 cup margarine, lemon rind and cream cheese in a large bowl; beat at medium speed of a mixer until well blended (about five minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in apple mixture. Pour into prepared pan; bake at 325 degrees for 1-1/2 hours or until a wooden pick inserted in center comes out clean.5. Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice and vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in pan five minutes, and pierce with a wooden skewer in several places. Pour cider mixture over cake in pan, and let stand 10 minutes. Remove from pan, and cool completely on a wire rack. Sift powdered sugar over top of cake.Makes 18 servings. Nutritional values per serving: 286 calories (22 percent from fat), 7.1g fat (1.6g sat, 3g mono and 2g poly), 5.8g protein, 50.1g carbohydrate, 1.2g fiber, 39mg cholesterol, 1.4mg iron, 253mg sodium and 94mg calcium.Recipe Copyright Cooking Light MagazineTo try two FREE Issues of Cooking Light, click here.Chocolate Fudge Meringues3 egg whites 1/2 tsp. cream of tartar 1/4 tsp. salt 2 cups powdered sugar 1/2 cup unsweetened cocoa 1/2 package (6-oz. size) reduced-fat semi-sweet chocolate morsels, chopped1. Beat egg whites, cream of tartar and salt to soft peaks in medium bowl. Then beat to stiff peaks, adding sugar gradually. Fold in cocoa, and then fold in chopped chocolate. Drop mixture by tablespoons onto aluminum foil-lined cookie sheets.2. Bake at 300 degrees until cookies feel crisp when touched (20 to 25 minutes). Cool sheets on wire racks.Makes 24 servings (serving size 1 cookie). Nutritional values per serving: 58 calories, 0.8g fat, 0mg cholesterol and 34mg sodium.Instant Tiramisu 1 cup part-skim ricotta cheese 3/4 cup (6 oz.) 1/3-less-fat cream cheese 1/2 cup sugar 24 ladyfingers (two 3-oz. packages) 1/2 cup Kahlua (coffee-flavored liqueur) 1 Tbsp. unsweetened cocoa1. Combine the ricotta, cream cheese and sugar in a food processor; process until smooth. Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11"x7" baking dish. Drizzle with half the Kahlua and let stand five minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlua and cheese mixture. Sprinkle with cocoa.Makes 10 servings. Nutritional values per serving: 216 calories, 6.9g fat, 6.8g protein, 27g carbohydrate, 0.2g fiber, 55mg cholesterol, 0.7mg iron, 244mg sodium and 10mg calcium.Recipe Copyright Cooking Light MagazineTo try two FREE Issues of Cooking Light, click here.Luscious Low-Fat Chocolate Mousse1/8 cup cocoa powder 1/4 cup fat-free egg substitute 1 tsp. almond extract 4 tsp. granulated sugar 1/8 tsp. salt 3/4 cup fat-free milk, divided 1 tsp. gelatin1. Sprinkle gelatin over 1/4-cup milk to soften and set aside. 2. Pure cocoa powder, egg substitute, extract, sugar and salt in a blender until combined. Heat remaining 1/2 cup milk over low heat until just boiling; remove from heat and pour into blender with other ingredients. Blend for one minute. Pour into large bowl and stir in gelatin mixture. Stir until dissolved. Pour into serving dishes and chill for one hour or more.Makes 4 servings. Nutritional values per serving: 100 calories, 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 130mg sodium.Chocolate Banana Pudding Pop3/4 cups fat-free milk 1/4 cup fat-free half and half 2 medium bananas 1 package fat-free sugar-free instant chocolate pudding mix1. Combine milk and half and half in a bowl and mix. Whisk in pudding mix and stir one minute or until dissolved; combine with banana in blender and puree until smooth. Pour into ice pop molds and freeze overnight.Makes 4 servings. Nutritional values per serving: 100 calories 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 253mg sodium.Carolina Diaz-Bordon eDiets.com Staff WriterAt eDiets, there's something for every body. Click here to choose from more than 20 personalized diet plans!
Source: download
Goodbye sweet days of chocolate cake, sayonara my beautiful banana split, farewell my flavorful flan and hasta la vista my scrumptious apple pie. I know we've shared some savory mouthwatering memories together but there's just no room for you in my new balanced healthy diet. It's time for me to buckle down and ignore my sweet tooth from sending me back your way.Did you know that the word desserts spelled backwards spells stressed? For many of you out there that's exactly what it brings. Trying to stop yourself from your favorite temptations can trigger a terrible amount of tension. It's no wonder that something as delicious as treats can turn into a dieter's worst nightmare.Put away your handkerchief because it's time to kiss and eat up! You don't have to reach for the sky to get to your pie. It is possible to dig into delicious desserts without damaging your diet. You shouldn't feel restricted from eating foods you enjoy. Depriving yourself will most likely just lead you on the road to dieting disaster when willpower runs out. Instead of giving up your favorite treats, think about what goes in them and use some imagination.The most common diet destroyers in desserts are dairy and fats. Other nutritional factors to consider may include how much sugar, cholesterol and sodium the product contains. It's important to always check the nutritional facts on the sides of packages. Don't let the words low fat or low carb fool you. It's always good to compare items and read the labels carefully. Make sure you know what you are buying. Simple substitutions can make a world of difference.An average ice cream bar can contain 180 calories and 12 grams of fat -- not exactly a dieter's friend. And some of the best-known brands are significantly higher than that. A Dove Bar has 350 calories and 22 grams of fat, while the new Breyer's Magnum Bars pack 14 grams of saturated fat (20 grams total fat) each!What's the alternative, you ask? How about a rich, smooth pudding pop? The store-bought versions average 100 calories and 2 to 3 grams of fat, but you can cut the fat even further and add a little nutrition by making your own.Susan Burke, eDiets VP of Nutrition Services, says: "You can modify any recipe, especially desserts, to make it healthy. The recipe section on our site can give you great ideas. It can be as simple as using egg whites instead of a whole egg or reducing the amount of sugar in a recipe. If the recipe calls for a cup of sugar, use only one-third cup instead. There are even fat-free chocolate chips so you can replace the full-fat ones."However, some desserts are easier to modify then others. For example, it's hard to modify angel food cake because of its high sugar content. But there are sugar substitutes, such as Splenda, that are great for baking. The key to staying healthy is making healthy choices wherever you go. The best thing to do is EXPERIMENT, EXPERIMENT, EXPERIMENT!"There is nothing wrong with digging into your favorite delights. But even diet-friendly desserts can become hazardous to your waistline. Moderation is the key to enjoying treats every now and then. Remember to always check the serving size. What you eat is important. But understanding how much you're eating is crucial. Creativity is also essential. Try new recipes and satisfy your sweet tooth using sensible substitutions. After all, as Forest Gump once said, "Life is like a box of chocolates, you never know what you're going to get."Here are five deliciously divine desserts that are low in guilt and high on flavor. Go ahead... indulge!Apple Cider-Caramel CakeCider "syrup" is folded into this cake for a rich caramelized flavor.2-1/4 cups apple cider, divided 2-1/4 cups granulated sugar, divided 1 Tbsp. stick margarine or butter 3 cups sliced peeled cooking apple (such as Braeburn, Rome or McIntosh) Cooking spray 2-1/2 Tbsp. dry breadcrumbs 1/2 cup stick margarine or butter, softened 1 Tbsp. grated lemon rind 1 (8-oz.) block fat-free cream cheese 3 large eggs 6 Tbsp. fresh lemon juice, divided 3 cups all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 cup low-fat buttermilk 1 tsp. vanilla extract 1 Tbsp. powdered sugar1. Bring 2 cups cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high; stir in 1/2 cup granulated sugar. Cook five minutes or until sugar dissolves and cider is thick and dark-colored, stirring occasionally. Remove from heat; cool one minute. Stir in 1 tablespoon margarine. Stir in apples; cook 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently. Remove from heat; cool. (If apple mixture hardens, place it over low heat until softened).2. Preheat oven to 325 degrees.3. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.4. Combine 1-1/2 cups granulated sugar, 1/2 cup margarine, lemon rind and cream cheese in a large bowl; beat at medium speed of a mixer until well blended (about five minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons lemon juice. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in apple mixture. Pour into prepared pan; bake at 325 degrees for 1-1/2 hours or until a wooden pick inserted in center comes out clean.5. Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice and vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in pan five minutes, and pierce with a wooden skewer in several places. Pour cider mixture over cake in pan, and let stand 10 minutes. Remove from pan, and cool completely on a wire rack. Sift powdered sugar over top of cake.Makes 18 servings. Nutritional values per serving: 286 calories (22 percent from fat), 7.1g fat (1.6g sat, 3g mono and 2g poly), 5.8g protein, 50.1g carbohydrate, 1.2g fiber, 39mg cholesterol, 1.4mg iron, 253mg sodium and 94mg calcium.Recipe Copyright Cooking Light MagazineTo try two FREE Issues of Cooking Light, click here.Chocolate Fudge Meringues3 egg whites 1/2 tsp. cream of tartar 1/4 tsp. salt 2 cups powdered sugar 1/2 cup unsweetened cocoa 1/2 package (6-oz. size) reduced-fat semi-sweet chocolate morsels, chopped1. Beat egg whites, cream of tartar and salt to soft peaks in medium bowl. Then beat to stiff peaks, adding sugar gradually. Fold in cocoa, and then fold in chopped chocolate. Drop mixture by tablespoons onto aluminum foil-lined cookie sheets.2. Bake at 300 degrees until cookies feel crisp when touched (20 to 25 minutes). Cool sheets on wire racks.Makes 24 servings (serving size 1 cookie). Nutritional values per serving: 58 calories, 0.8g fat, 0mg cholesterol and 34mg sodium.Instant Tiramisu 1 cup part-skim ricotta cheese 3/4 cup (6 oz.) 1/3-less-fat cream cheese 1/2 cup sugar 24 ladyfingers (two 3-oz. packages) 1/2 cup Kahlua (coffee-flavored liqueur) 1 Tbsp. unsweetened cocoa1. Combine the ricotta, cream cheese and sugar in a food processor; process until smooth. Split the ladyfingers in half lengthwise. Arrange 24 halves in a single layer in an 11"x7" baking dish. Drizzle with half the Kahlua and let stand five minutes. Spread half of cheese mixture evenly over the ladyfingers. Repeat procedure with the remaining ladyfingers, Kahlua and cheese mixture. Sprinkle with cocoa.Makes 10 servings. Nutritional values per serving: 216 calories, 6.9g fat, 6.8g protein, 27g carbohydrate, 0.2g fiber, 55mg cholesterol, 0.7mg iron, 244mg sodium and 10mg calcium.Recipe Copyright Cooking Light MagazineTo try two FREE Issues of Cooking Light, click here.Luscious Low-Fat Chocolate Mousse1/8 cup cocoa powder 1/4 cup fat-free egg substitute 1 tsp. almond extract 4 tsp. granulated sugar 1/8 tsp. salt 3/4 cup fat-free milk, divided 1 tsp. gelatin1. Sprinkle gelatin over 1/4-cup milk to soften and set aside. 2. Pure cocoa powder, egg substitute, extract, sugar and salt in a blender until combined. Heat remaining 1/2 cup milk over low heat until just boiling; remove from heat and pour into blender with other ingredients. Blend for one minute. Pour into large bowl and stir in gelatin mixture. Stir until dissolved. Pour into serving dishes and chill for one hour or more.Makes 4 servings. Nutritional values per serving: 100 calories, 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 130mg sodium.Chocolate Banana Pudding Pop3/4 cups fat-free milk 1/4 cup fat-free half and half 2 medium bananas 1 package fat-free sugar-free instant chocolate pudding mix1. Combine milk and half and half in a bowl and mix. Whisk in pudding mix and stir one minute or until dissolved; combine with banana in blender and puree until smooth. Pour into ice pop molds and freeze overnight.Makes 4 servings. Nutritional values per serving: 100 calories 4g fat, 8g protein, 20g carbohydrate, 8g fiber and 253mg sodium.Carolina Diaz-Bordon eDiets.com Staff WriterAt eDiets, there's something for every body. Click here to choose from more than 20 personalized diet plans!
Acid Reflux Disease Diet 7 Ways To Relieve Symptoms
Author: Kathryn Whittaker
Source: isnare.com
An acid reflux disease diet can help control the occurrence of acid reflux and decrease the risk of heartburn for gastroesophageal reflux disease (GERD) sufferers. Following a controlled diet is a matter of determining which foods trigger symptoms, and which foods are safe to eat. Creating a two-week food diary, where you make a record of all the foods you ingest and the symptoms that follow, is the best way to discover the foods to eliminate. After two weeks, you should then present your food diary to your doctor or dietician so he/she can help create a diet plan that is beneficial for you.Although it is in your best interest to create a food diary, the following are 7 food categories and the related foods you should avoid, or are considered safe to eat in each. The seven categories are: 1.Dairy2.Meat3.Grains4.Vegetables and Fruit5.Fats and oil6.Sweets and snacks7.BeveragesBy knowing what you should and shouldn't eat within each food category is how you create an acid reflux disease diet that effectively relieves symptoms by stopping them before they start. Foods you should avoid The following foods should be eliminated or dramatically limited in an acid reflux disease diet, as ingesting them, even in small quantities, can aggravate symptoms and lead to recurring heartburn.Dairy - Cottage cheese, sour cream, ice cream and ice cream related products (I.E. milk shakes, floats, etc.)Meat - Buffalo wings, chicken nuggets, ground beef, and marbled steakGrains - Pasta with marinara sauce, macaroni and cheeseVegetables & Fruit - Vegetables: raw onion, French fires, mashed potatoes. Fruits: Citrus fruits and juices which include lemon, lime, lemonade, orange, orange juice, grapefruit and grapefruit juice, cranberry juice, tomato and tomato juice.Fats and oil - Oily or creamy salad dressings, and essentially all fried or fatty processed Foods.Sweets and Snacks - Chocolate, doughnuts, butter cookies, brownies, corn chips, and potato chips. Beverages - Alcohol, regular or decaffeinated coffee and tea, high-sugared drinks such as soda.Foods considered safe The following foods are considered safe to eat and shouldn't aggravate your GERD symptoms; therefore, they can become a regular part of your acid reflux disease diet.Dairy - Fat-free cream cheese, feta or goat cheese, low-fat soy cheese.Meat - Extra lean ground beef, London broiled steak, skinless chicken breast, egg whites, imitation eggs, and fish without additional fat. Grains - Whole grain or white bread, corn bread, oatmeal, bran cereal, white or brown riceVegetables & Fruit - Vegetables: broccoli, carrots, cabbage, peas, green beans, and baked potato. Fruits: banana, fresh or dried apple, apple juice.Fats and oil - low fat salad dressingSweets and Snacks - Pretzels, baked potato chips, graham crackers, rice cakes, fat free cookies, red liquorice, and jelly beansBeverages - WaterOccasional treatsLast, but not least, the following is a brief list of foods you can occasionally enjoy in your acid reflux disease diet, but should be consumed with discretion and in moderation as they can aggravate symptoms:Dairy - Yogurt, cheddar or mozzarella cheeseMeat -fired eggs, fried fish, hot dog, ham and tuna salad. Grains - Granola cereal and muffin.Vegetables & Fruit - Vegetables: garlic, leeks, and green onions. Fruits: low-acid orange juice, dried cranberries, strawberries, raspberries and blueberries.Fats and oil - ketchupSweets and Snacks - low-fat cookiesBeverages - non-alcoholic drinks and carbonated drinksFinally, keep in mind that the above food lists are only general guidelines. Some of the foods considered safe to eat for one heartburn sufferer may not be the same for another. Therefore, make sure you keep a food diary to determine what the best acid reflux disease diet is for you, so you can effectively treat and prevent your symptoms.
Source: isnare.com
An acid reflux disease diet can help control the occurrence of acid reflux and decrease the risk of heartburn for gastroesophageal reflux disease (GERD) sufferers. Following a controlled diet is a matter of determining which foods trigger symptoms, and which foods are safe to eat. Creating a two-week food diary, where you make a record of all the foods you ingest and the symptoms that follow, is the best way to discover the foods to eliminate. After two weeks, you should then present your food diary to your doctor or dietician so he/she can help create a diet plan that is beneficial for you.Although it is in your best interest to create a food diary, the following are 7 food categories and the related foods you should avoid, or are considered safe to eat in each. The seven categories are: 1.Dairy2.Meat3.Grains4.Vegetables and Fruit5.Fats and oil6.Sweets and snacks7.BeveragesBy knowing what you should and shouldn't eat within each food category is how you create an acid reflux disease diet that effectively relieves symptoms by stopping them before they start. Foods you should avoid The following foods should be eliminated or dramatically limited in an acid reflux disease diet, as ingesting them, even in small quantities, can aggravate symptoms and lead to recurring heartburn.Dairy - Cottage cheese, sour cream, ice cream and ice cream related products (I.E. milk shakes, floats, etc.)Meat - Buffalo wings, chicken nuggets, ground beef, and marbled steakGrains - Pasta with marinara sauce, macaroni and cheeseVegetables & Fruit - Vegetables: raw onion, French fires, mashed potatoes. Fruits: Citrus fruits and juices which include lemon, lime, lemonade, orange, orange juice, grapefruit and grapefruit juice, cranberry juice, tomato and tomato juice.Fats and oil - Oily or creamy salad dressings, and essentially all fried or fatty processed Foods.Sweets and Snacks - Chocolate, doughnuts, butter cookies, brownies, corn chips, and potato chips. Beverages - Alcohol, regular or decaffeinated coffee and tea, high-sugared drinks such as soda.Foods considered safe The following foods are considered safe to eat and shouldn't aggravate your GERD symptoms; therefore, they can become a regular part of your acid reflux disease diet.Dairy - Fat-free cream cheese, feta or goat cheese, low-fat soy cheese.Meat - Extra lean ground beef, London broiled steak, skinless chicken breast, egg whites, imitation eggs, and fish without additional fat. Grains - Whole grain or white bread, corn bread, oatmeal, bran cereal, white or brown riceVegetables & Fruit - Vegetables: broccoli, carrots, cabbage, peas, green beans, and baked potato. Fruits: banana, fresh or dried apple, apple juice.Fats and oil - low fat salad dressingSweets and Snacks - Pretzels, baked potato chips, graham crackers, rice cakes, fat free cookies, red liquorice, and jelly beansBeverages - WaterOccasional treatsLast, but not least, the following is a brief list of foods you can occasionally enjoy in your acid reflux disease diet, but should be consumed with discretion and in moderation as they can aggravate symptoms:Dairy - Yogurt, cheddar or mozzarella cheeseMeat -fired eggs, fried fish, hot dog, ham and tuna salad. Grains - Granola cereal and muffin.Vegetables & Fruit - Vegetables: garlic, leeks, and green onions. Fruits: low-acid orange juice, dried cranberries, strawberries, raspberries and blueberries.Fats and oil - ketchupSweets and Snacks - low-fat cookiesBeverages - non-alcoholic drinks and carbonated drinksFinally, keep in mind that the above food lists are only general guidelines. Some of the foods considered safe to eat for one heartburn sufferer may not be the same for another. Therefore, make sure you keep a food diary to determine what the best acid reflux disease diet is for you, so you can effectively treat and prevent your symptoms.
Get a New Body and a New Life
Author: nunuram
Source: articlerich.com
You may be one of the very small minority of people who are satisfied with their weight. However, weight loss still may be needed especially if you are above a certain age. Remember that nearly 2 out of 3 Americans are overweight or obese. There are a number of reasons why you should consider weight loss, even if you do not feel uncomfortable with the few extra pounds. First and foremost, if you are overweight, you suffer the risk of a number of diseases. The main health risks you will probably experience are heart disease, stroke and high blood pressure. Heart disease and stroke are one of the primary killers in both men and women in the US. People who are overweight have a higher risk to have high levels of cholesterol in their blood stream as well as triglycerides (also known as blood fat). Weight loss prevents type 2 diabetes. Weight loss reduces the pain of osteoarthritis. When one weighs heavily, the joints of the knees, hips and lower back have to exert far more in carrying him or her. This causes tension and stress on these joints. Weight loss decreases the load these joints have to carry thereby decreasing - if not eliminating - the pain of osteoarthritis.Beyond the health world, being overweight can also affect your daily and social life. You may find it difficult to purchase clothing in your size or you may find that the clothing that does come in larger sizes is more expensive. Your social life also suffers since your excess weight may embarrass you and you may start living as a recluse. Therefore, losing weight is always a healthy and smart option, until you reach a normal weight. Once you reach normal weight, your body looks and feels younger, you are full of vitality, your longevity increases and you are in a position to lead a better life. Can you tell me of any individual who will not want to feel and look better?If you are battling with excess weight then you must have realized that losing the pounds can be both difficult and frustrating. Hence, I am offering some suggestions that can make weight loss a lot easier.1. Jot down whatever you eat and drink and their approximate quantity. There is no need to estimate calories. You will soon realize that simple awareness of what you are eating helps you to plan healthy meals and snacks.2. Reduce your daily average intake of all pure or added fats by at least half.3. Restrict items containing sugar like chocolate, ice cream, desserts, cake, pastries, cookies, etc to three times per week. 4. Include in your meals such sources of protein at most meals which have less fat e.g. chicken, fish, beans, cottage cheese, or low fat yogurt. You may take eggs, nuts and red meat only occasionally.5. Try to have at least one lunch and dinner every week without meat or cheese. Make those meals around whole grains, vegetables and beans to increase fiber and reduce fat. 6. Shift to skimmed/low fat milk and milk products. 7. Have at least two servings of seasonal fruit every day as substitute for dessert or snacks and at least two servings of vegetables at lunch and dinner. 8. Keep yourself to water instead of sodas, juices, milky drinks or alcohol or even diet soda. Hot water with a slice of lemon can be very refreshing in the morning and also helps in reducing weight.9. Eat slowly since the body takes time to register when you are full. If you eat very fast, you will end up eating too much. And always switch off the TV when you eat which again may cause overeating since you will get distracted by the TV. 10.Eat whole grains whose fiber will give you a fuller feeling and also help your digestion. Also choose food that you can chew. Again this will increase your fiber intake, and the act of chewing will make you feel more satisfied too. The above information may help you in reducing your weight gradually. But such dietary restrictions are easier to preach to others than practice. And when you relax the restrictions, chances are that you will again get overweight and pretty rapidly too. So what is the long-term solution? Visit the following site(s) to find a permanent solution to the problem of overweight and lead a better life full of vitality, vigour and youth:http://nunus-behealthy.ucoz.comhttp://freetextads4u.com/link/newbody
The author nunu ram is a senior bureaucrat who is fascinated by the net as an unlimited source of information. He searches for useful things and loves to pass on the same to others also. For more details, please go to the following site:http://nunus-behealthy.ucoz.com
Source: articlerich.com
You may be one of the very small minority of people who are satisfied with their weight. However, weight loss still may be needed especially if you are above a certain age. Remember that nearly 2 out of 3 Americans are overweight or obese. There are a number of reasons why you should consider weight loss, even if you do not feel uncomfortable with the few extra pounds. First and foremost, if you are overweight, you suffer the risk of a number of diseases. The main health risks you will probably experience are heart disease, stroke and high blood pressure. Heart disease and stroke are one of the primary killers in both men and women in the US. People who are overweight have a higher risk to have high levels of cholesterol in their blood stream as well as triglycerides (also known as blood fat). Weight loss prevents type 2 diabetes. Weight loss reduces the pain of osteoarthritis. When one weighs heavily, the joints of the knees, hips and lower back have to exert far more in carrying him or her. This causes tension and stress on these joints. Weight loss decreases the load these joints have to carry thereby decreasing - if not eliminating - the pain of osteoarthritis.Beyond the health world, being overweight can also affect your daily and social life. You may find it difficult to purchase clothing in your size or you may find that the clothing that does come in larger sizes is more expensive. Your social life also suffers since your excess weight may embarrass you and you may start living as a recluse. Therefore, losing weight is always a healthy and smart option, until you reach a normal weight. Once you reach normal weight, your body looks and feels younger, you are full of vitality, your longevity increases and you are in a position to lead a better life. Can you tell me of any individual who will not want to feel and look better?If you are battling with excess weight then you must have realized that losing the pounds can be both difficult and frustrating. Hence, I am offering some suggestions that can make weight loss a lot easier.1. Jot down whatever you eat and drink and their approximate quantity. There is no need to estimate calories. You will soon realize that simple awareness of what you are eating helps you to plan healthy meals and snacks.2. Reduce your daily average intake of all pure or added fats by at least half.3. Restrict items containing sugar like chocolate, ice cream, desserts, cake, pastries, cookies, etc to three times per week. 4. Include in your meals such sources of protein at most meals which have less fat e.g. chicken, fish, beans, cottage cheese, or low fat yogurt. You may take eggs, nuts and red meat only occasionally.5. Try to have at least one lunch and dinner every week without meat or cheese. Make those meals around whole grains, vegetables and beans to increase fiber and reduce fat. 6. Shift to skimmed/low fat milk and milk products. 7. Have at least two servings of seasonal fruit every day as substitute for dessert or snacks and at least two servings of vegetables at lunch and dinner. 8. Keep yourself to water instead of sodas, juices, milky drinks or alcohol or even diet soda. Hot water with a slice of lemon can be very refreshing in the morning and also helps in reducing weight.9. Eat slowly since the body takes time to register when you are full. If you eat very fast, you will end up eating too much. And always switch off the TV when you eat which again may cause overeating since you will get distracted by the TV. 10.Eat whole grains whose fiber will give you a fuller feeling and also help your digestion. Also choose food that you can chew. Again this will increase your fiber intake, and the act of chewing will make you feel more satisfied too. The above information may help you in reducing your weight gradually. But such dietary restrictions are easier to preach to others than practice. And when you relax the restrictions, chances are that you will again get overweight and pretty rapidly too. So what is the long-term solution? Visit the following site(s) to find a permanent solution to the problem of overweight and lead a better life full of vitality, vigour and youth:http://nunus-behealthy.ucoz.comhttp://freetextads4u.com/link/newbody
The author nunu ram is a senior bureaucrat who is fascinated by the net as an unlimited source of information. He searches for useful things and loves to pass on the same to others also. For more details, please go to the following site:http://nunus-behealthy.ucoz.com
Did you know May is National Strawberry Month?
Author: Natalie Pyles
Source: articlesbase.com
Did you know May is National Strawberry Month?How to Pave, Put, and Plan all your Strawberry Recipes into Your Healthy Eating lifestyleIf you love strawberries, then you know that nothing compares in texture or flavor to a red, ripe succulent strawberry! Some Strawberry Facts: * Strawberries were originally called "Strewberries". They were called this due to the way the berries seem to be just strewn about the leaves of the plant. * Eight strawberries provide 140 percent of the recommended daily intake of Vitamin C. * Strawberries are the first fruit to ripen in the spring. * One cup of strawberries has just 55 calories. * The strawberry is the only fruit with the seeds (on average, 200) on the outside of the fruit. * Strawberries are grown in every state in the United States and every province of Canada. ~*~ Strawberry Blossoms 12 large, fresh strawberries, rinsed 1 - 3 oz pkg light cream cheese, softened 2 tbsp powdered sugar 1 tbsp light sour cream Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly. In a small bowl, combine light cream cheese, powdered sugar and light sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with light cream cheese mixture. Note: A zipper sandwich bag can be used instead of a pastry bag by filling with light cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag. Variation: Use strawberry flavored light cream cheese for added sweetness. ~*~ Strawberry Leather 3 cups fresh strawberries * 1 Tbsp. lemon juice 1 Tbsp. light corn syrup Place strawberries in a blender and process until smooth. Measure 2 cups of strawberry puree. Stir in lemon juice and light corn syrup. Line a 15x10 inch jellyroll pan with heavy-duty plastic wrap and tape plastic wrap to the pan at the corners. Pour strawberry mixture in prepared pan and spread thin, leaving 1 inch on all sides. You can adjust this to fit your dehydrator or another pan, be sure it is spread thin on the pan. Dry in an oven at 150 or a dehydrator for 7-8 hours or until surface is no longer sticky. Remove leather from pan while still warm and roll up jellyroll fashion. Cut into logs and wrap in plastic wrap. Make five 2 inch logs * Any other fruit may be used in place of the strawberries. Recipe courtesy of Tawra Kellam of Not Just Beans http://www.notjustbeans.com ~*~ Layered Strawberry Cake 1 cup skim milk1/4 cup I can't believe it's not butter or light margarine 1 1/2 cups stevia1 tsp vanilla 1 whole egg and three egg whites 1 3/4 cups flour 3 tsp baking powder dash salt 2-8 oz pkgs light cream cheese, room temperature 1/2 cup powdered sugar 1 pint light whipping cream red food coloring (if desired) 1 pint of fresh strawberries, cleaned and sliced Heat skim milk in a saucepan until boiling, add I can't believe it's not butter and set aside. In a bowl blend stevia, vanilla and egg whites and whole egg, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and sea salt, add egg mixture, then add skim milk mixture, mixing well after each addition. Pour batter into a well greased and floured springform pan. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely then cut cake into three even layers. Brush away any loose crumbs. Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides. ~*~ Strawberries 'n' Cream Pizza 1-1/2 cup flour 1/2 cup I can't believe it's not butter or margarine, cold and sliced 1 cup chopped pecans 3 chocolate sugar free toffee candy bars 1 8-oz. package light cream cheese, softened 1 cup powdered sugar 1 qt. fresh strawberries, hulled and halved lengthwise Frozen light whipped cream topping, thawed Preheat oven to 350 degrees. In a large bowl, combine flour, I can't believe it's not butter, and nuts; mix until blended. Press mixture on bottom of 12-inch pizza pan. Bake 10 minutes. Immediately sprinkle hot crust with sugar free toffee, distributing evenly over crust. Set aside to cool. Combine light cream cheese and powdered sugar; beat until blended and smooth. Spread evenly over cooled crust to within 1/2-inch of crust edge. Arrange strawberries, cut-side down, in circular rows over cheese mixture. Decorate top of pizza with light whipped cream. Sprinkle with crushed pecans if desired. Makes 8-12 servings. ~*~ Strawberry Squares 1 cup flour 1/2 cup crushed pecans or walnuts 1/4 cup packed brown sugar or stevia1/2 cup I can't believe it's not butter or margarine, melted 1 1/2 cups light whipping cream 2 cups sliced, hulled fresh strawberries 1 cup stevia2 tablespoons lemon juice For crust, in a bowl combine flour, nuts and brown sugar or stevia. Add melted I can't believe it's not butter. Toss to combine. Spread in a shallow baking pan. Bake at 350 degrees for 20 minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture in a 13x9x2 pan. Set aside. In a mixing bowl, beat 1/2 cup of the light whipping cream until soft peaks form. Add the strawberries, sugar or stevia and lemon juice. Beat mixture well. In another bowl, beat the remaining 1 cup light whipping cream until stiff peaks form. Fold into the strawberry mixture. Transfer to prepared pan. Top with remaining crust mixture. Cover and freeze for at least 6 hours. Let stand at room temperature for 15 minutes before serving. Makes 9-12 servings. Garnish with additional berries if you wish. ~*~ Strawberry Salad <P>4 cups torn salad greens 1 cup watercress 1 cup sliced, hulled strawberries 1/2 half of a small red onion, thinly sliced Poppy seed Dressing (homemade or bought) Edible flowers such as nasturtiums or chive blossoms In a salad bowl, place greens, watercress, strawberries onion. Top with dressing and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums are peppery in taste. If they are not available to you, fresh mint can be used for garnish. Caution: Be sure that all herbs and blossoms are free of pesticides. ~*~ Strawberry Salsa 2 tablespoons virgin oliveoil 2 tablespoons lime juice 2 tablespoons red wine vinegar 2 tablespoons fresh chopped mint leaves 2-3 tablespoons fresh chopped cilantro 1 jalapeno pepper, seeded and minced 1/4 tsp. sea salt 1 pint strawberries, hulled and chopped 1/4 cup diced pineapple 1/2 cup chopped sweet onion Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork. Makes 2 1/2 cups. ~*~ Strawberry Muffins 2 1/2 cups all-purpose flour 2/3 cup sugar or stevia1 tsp baking soda 3/4 tsp sea salt 1 1/2 cup fresh strawberries, sliced 1 cup skim milk, *see note 1/3 cup margarine or I can't believe it's not butter, melted 1 1/4 tsp vanilla extract 1 egg, lightly beaten 1 egg white, lightly beaten canola oil cooking spray 1 1/2 tbsp stevia *note: add 1 tbsp vinegar or lemon juice to the milk, let sit for 5 minutes. Or substitute nonfat buttermilk. Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tbsp sugar evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack. 18 servings. Enjoy your Healthy version of Strawberry treats!By, Natalie PylesFitness & Weight loss Expert, Author, NSA Speaker
Source: articlesbase.com
Did you know May is National Strawberry Month?How to Pave, Put, and Plan all your Strawberry Recipes into Your Healthy Eating lifestyleIf you love strawberries, then you know that nothing compares in texture or flavor to a red, ripe succulent strawberry! Some Strawberry Facts: * Strawberries were originally called "Strewberries". They were called this due to the way the berries seem to be just strewn about the leaves of the plant. * Eight strawberries provide 140 percent of the recommended daily intake of Vitamin C. * Strawberries are the first fruit to ripen in the spring. * One cup of strawberries has just 55 calories. * The strawberry is the only fruit with the seeds (on average, 200) on the outside of the fruit. * Strawberries are grown in every state in the United States and every province of Canada. ~*~ Strawberry Blossoms 12 large, fresh strawberries, rinsed 1 - 3 oz pkg light cream cheese, softened 2 tbsp powdered sugar 1 tbsp light sour cream Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly. In a small bowl, combine light cream cheese, powdered sugar and light sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with light cream cheese mixture. Note: A zipper sandwich bag can be used instead of a pastry bag by filling with light cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag. Variation: Use strawberry flavored light cream cheese for added sweetness. ~*~ Strawberry Leather 3 cups fresh strawberries * 1 Tbsp. lemon juice 1 Tbsp. light corn syrup Place strawberries in a blender and process until smooth. Measure 2 cups of strawberry puree. Stir in lemon juice and light corn syrup. Line a 15x10 inch jellyroll pan with heavy-duty plastic wrap and tape plastic wrap to the pan at the corners. Pour strawberry mixture in prepared pan and spread thin, leaving 1 inch on all sides. You can adjust this to fit your dehydrator or another pan, be sure it is spread thin on the pan. Dry in an oven at 150 or a dehydrator for 7-8 hours or until surface is no longer sticky. Remove leather from pan while still warm and roll up jellyroll fashion. Cut into logs and wrap in plastic wrap. Make five 2 inch logs * Any other fruit may be used in place of the strawberries. Recipe courtesy of Tawra Kellam of Not Just Beans http://www.notjustbeans.com ~*~ Layered Strawberry Cake 1 cup skim milk1/4 cup I can't believe it's not butter or light margarine 1 1/2 cups stevia1 tsp vanilla 1 whole egg and three egg whites 1 3/4 cups flour 3 tsp baking powder dash salt 2-8 oz pkgs light cream cheese, room temperature 1/2 cup powdered sugar 1 pint light whipping cream red food coloring (if desired) 1 pint of fresh strawberries, cleaned and sliced Heat skim milk in a saucepan until boiling, add I can't believe it's not butter and set aside. In a bowl blend stevia, vanilla and egg whites and whole egg, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and sea salt, add egg mixture, then add skim milk mixture, mixing well after each addition. Pour batter into a well greased and floured springform pan. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely then cut cake into three even layers. Brush away any loose crumbs. Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides. ~*~ Strawberries 'n' Cream Pizza 1-1/2 cup flour 1/2 cup I can't believe it's not butter or margarine, cold and sliced 1 cup chopped pecans 3 chocolate sugar free toffee candy bars 1 8-oz. package light cream cheese, softened 1 cup powdered sugar 1 qt. fresh strawberries, hulled and halved lengthwise Frozen light whipped cream topping, thawed Preheat oven to 350 degrees. In a large bowl, combine flour, I can't believe it's not butter, and nuts; mix until blended. Press mixture on bottom of 12-inch pizza pan. Bake 10 minutes. Immediately sprinkle hot crust with sugar free toffee, distributing evenly over crust. Set aside to cool. Combine light cream cheese and powdered sugar; beat until blended and smooth. Spread evenly over cooled crust to within 1/2-inch of crust edge. Arrange strawberries, cut-side down, in circular rows over cheese mixture. Decorate top of pizza with light whipped cream. Sprinkle with crushed pecans if desired. Makes 8-12 servings. ~*~ Strawberry Squares 1 cup flour 1/2 cup crushed pecans or walnuts 1/4 cup packed brown sugar or stevia1/2 cup I can't believe it's not butter or margarine, melted 1 1/2 cups light whipping cream 2 cups sliced, hulled fresh strawberries 1 cup stevia2 tablespoons lemon juice For crust, in a bowl combine flour, nuts and brown sugar or stevia. Add melted I can't believe it's not butter. Toss to combine. Spread in a shallow baking pan. Bake at 350 degrees for 20 minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture in a 13x9x2 pan. Set aside. In a mixing bowl, beat 1/2 cup of the light whipping cream until soft peaks form. Add the strawberries, sugar or stevia and lemon juice. Beat mixture well. In another bowl, beat the remaining 1 cup light whipping cream until stiff peaks form. Fold into the strawberry mixture. Transfer to prepared pan. Top with remaining crust mixture. Cover and freeze for at least 6 hours. Let stand at room temperature for 15 minutes before serving. Makes 9-12 servings. Garnish with additional berries if you wish. ~*~ Strawberry Salad <P>4 cups torn salad greens 1 cup watercress 1 cup sliced, hulled strawberries 1/2 half of a small red onion, thinly sliced Poppy seed Dressing (homemade or bought) Edible flowers such as nasturtiums or chive blossoms In a salad bowl, place greens, watercress, strawberries onion. Top with dressing and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums are peppery in taste. If they are not available to you, fresh mint can be used for garnish. Caution: Be sure that all herbs and blossoms are free of pesticides. ~*~ Strawberry Salsa 2 tablespoons virgin oliveoil 2 tablespoons lime juice 2 tablespoons red wine vinegar 2 tablespoons fresh chopped mint leaves 2-3 tablespoons fresh chopped cilantro 1 jalapeno pepper, seeded and minced 1/4 tsp. sea salt 1 pint strawberries, hulled and chopped 1/4 cup diced pineapple 1/2 cup chopped sweet onion Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork. Makes 2 1/2 cups. ~*~ Strawberry Muffins 2 1/2 cups all-purpose flour 2/3 cup sugar or stevia1 tsp baking soda 3/4 tsp sea salt 1 1/2 cup fresh strawberries, sliced 1 cup skim milk, *see note 1/3 cup margarine or I can't believe it's not butter, melted 1 1/4 tsp vanilla extract 1 egg, lightly beaten 1 egg white, lightly beaten canola oil cooking spray 1 1/2 tbsp stevia *note: add 1 tbsp vinegar or lemon juice to the milk, let sit for 5 minutes. Or substitute nonfat buttermilk. Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tbsp sugar evenly over muffins. Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack. 18 servings. Enjoy your Healthy version of Strawberry treats!By, Natalie PylesFitness & Weight loss Expert, Author, NSA Speaker
Who I AmHello, my name is Natalie Pyles. I am a Local Fitness & Nutritional Expert. I have over 16 years of experience in both the Health and Fitness Industry. I'd like to share my Personal story of overcoming my battles with weight loss that began as an early adolescent. I struggled from the ages of 13-18, I realized that I had a severe problem and decided then and there to take action. I Conquered Weight Loss I hired a Personal Trainer and Licensed Nutritionist, like myself, and the rest is history. Basically, I learned at an early age, there is no quick fix... only hard work, perseverance, and committment to a healthier lifestyle will guarantee results. I quit looking for the magic solution and got educated.How Can I Help YouI am now the owner of Fitness Elements & Associates. I want to help You realize your true Fitness Potential and levels of Optimal Health. I have committed my life to to helping others achieve the success that I have found through Fitness and Nutrition. If you have the desire and the will... together we can make your dreams a reality. You deserve to know the truth; what you are capable of and really can achieve.I look forward to hearing your story, so in the years to come you can pay it forward. Call me today for your Free Fitness and Nutritional Consultation!Sincerely Your Friend in Fitness,Natalie PylesOwner, Fitness Elements & Associates LLC.Phone: 1-800-681-9894 or Fax 623-399-4199www.Myfitnesselements.comFitnessElementsAssociates@yahoo.com
Fat Loss For Idiots - The Best Diet Plan!
Author: Peter Skotnicky
Source: ezinearticles.com
I wanted to state here, from personal experience, that I believe that the Fat Loss for Idiots program is the best weight loss plan out there these days. I've tried many, and you may have, too. And if you're like me, you've been left disappointed, with the only part of you that's any lighter being your wallet! Sure, the plans seem to work at first, but then... everything falls apart again. Right?But with the Fat Loss for Idiots program, I've had nothing but sustained success - and, maybe even more importantly, I've done it without starvation, without self-sacrifice, and without needing to start running five miles a day (in fact, all I do is walk whenever I have a decent chance). Now what's so good about this weight loss plan? What makes it so different? I would like to share that with you.For one thing, I find this program very easy to follow. Are you counting calories? I'm not. Are you worried about how much you are eating? I'm not. Are you trying to eat a lot of bland foods? I never do that. Now, I'm not pretending that I didn't need to make some changes to my eating habits. Of course I did. But here's what and how I eat:- I get to eat lean beef, delicious seafood, grilled chicken, cheese, tasty fruits, yummy steamed veggies, and even things like spaghetti.- I never count calories and I never worry about my portion size. All I do is eat until I feel satisfied, but I don't make myself quite "full". I've learned not to like the feeling of walking around trying to do things on a "full" stomach--it causes cramping, acid reflux, and stuff like that. But I assure you, I never go hungry!- I get to eat four times a day- Every 11 days, guess what? I get to go hog wild on absolutely any foods I want for the next three days! I go out and have greasy pizza, bacon cheeseburgers, french fries, fried chicken, and Black Forest cake. I barely notice the discipline I need for 11 days because I get to look forward to those three "wild" days!- I've also found myself getting healthier in one other way - I feel more energized. All of my body's systems seem to be working better now. And I chalk this up to all the water I drink now. Yes, I have learned to love the taste of tasteless water (sometimes I had real lemon juice but that's all). This is also part of the Fat Loss for Idiots program, and let me tell you I don't miss sodas or sugared up fruit punch one bit (besides, I can drink those things on my three days "off"). I found out that the majority of modern people are dehydrated - but I'm no longer one of them.But this is supposed to be a weight loss plan, right? So, is it working for me? Yes, it is. I can lose one to three pounds every week with the Fat Loss for Idiots program. I get results, and I find this plan to be very affordable. For all of these reasons, I believe that this is the best weight loss plan for the majority of people.
Source: ezinearticles.com
I wanted to state here, from personal experience, that I believe that the Fat Loss for Idiots program is the best weight loss plan out there these days. I've tried many, and you may have, too. And if you're like me, you've been left disappointed, with the only part of you that's any lighter being your wallet! Sure, the plans seem to work at first, but then... everything falls apart again. Right?But with the Fat Loss for Idiots program, I've had nothing but sustained success - and, maybe even more importantly, I've done it without starvation, without self-sacrifice, and without needing to start running five miles a day (in fact, all I do is walk whenever I have a decent chance). Now what's so good about this weight loss plan? What makes it so different? I would like to share that with you.For one thing, I find this program very easy to follow. Are you counting calories? I'm not. Are you worried about how much you are eating? I'm not. Are you trying to eat a lot of bland foods? I never do that. Now, I'm not pretending that I didn't need to make some changes to my eating habits. Of course I did. But here's what and how I eat:- I get to eat lean beef, delicious seafood, grilled chicken, cheese, tasty fruits, yummy steamed veggies, and even things like spaghetti.- I never count calories and I never worry about my portion size. All I do is eat until I feel satisfied, but I don't make myself quite "full". I've learned not to like the feeling of walking around trying to do things on a "full" stomach--it causes cramping, acid reflux, and stuff like that. But I assure you, I never go hungry!- I get to eat four times a day- Every 11 days, guess what? I get to go hog wild on absolutely any foods I want for the next three days! I go out and have greasy pizza, bacon cheeseburgers, french fries, fried chicken, and Black Forest cake. I barely notice the discipline I need for 11 days because I get to look forward to those three "wild" days!- I've also found myself getting healthier in one other way - I feel more energized. All of my body's systems seem to be working better now. And I chalk this up to all the water I drink now. Yes, I have learned to love the taste of tasteless water (sometimes I had real lemon juice but that's all). This is also part of the Fat Loss for Idiots program, and let me tell you I don't miss sodas or sugared up fruit punch one bit (besides, I can drink those things on my three days "off"). I found out that the majority of modern people are dehydrated - but I'm no longer one of them.But this is supposed to be a weight loss plan, right? So, is it working for me? Yes, it is. I can lose one to three pounds every week with the Fat Loss for Idiots program. I get results, and I find this plan to be very affordable. For all of these reasons, I believe that this is the best weight loss plan for the majority of people.
If you have found that yo-yo diets and magic pills simply don't work, one tool that has been shown to work is Fat Loss 4 Idiots. This is a sensible diet that helps plan meals around your weight loss goal and may be a good product for you to try!
Check this simple, affordable plan designed to leave you satisfied and eating delicious foods while you lose weight without hard exercise.
Learn more about proven diet method at http://www.fat-loss-4idiots-review.com
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Peter Skotnicky
Grandma Hystad's Recipes, Bar Mixes, Tips
Author: Bruce Chambers
Source: download
To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, Bar Mixes. You can then copy and paste only articles you would like to save.CONTENTSGRANDMA'S BAKED HAM AND APPLES GRANDMA'S VEGETABLE SOUP MUFFINS LIGHTSIDE FOOD, COOKING, CLEANING TIPS RESPONSIBLE DRINKING BAR MIXES INTERNET TOP MALLGOOD NEWS Americans could see lower home heating bills this winter with milder- then-normal temperatures expected from the West to Northeast, weather forcasters said October 10, 2006GRANDMA'S BAKED HAM AND APPLES 2 large slices of hamsteak 2 teaspoons(10 ml).prepared mustard 4 tablespoons (60 ml) brown sugar 2 tart apples 1 cups (375 ml) apple juicePlace the ham in baking dish and rub with mustard. Sprinkle with 2 tablespoons (30 ml), of brown sugar. Core the apple and cut into thin slices. Cover the ham with the apple slices and sprinkle with rest of brown sugar. Add apple juice. Bake at 300 F, (150 C), for 30 minutes or until tender.YIELD: 4-5 servings. TIME: 40 minutesGRANDMA'S VEGETABLE SOUP 4 CUPS (1000 ML)soup stock 1 medium potato, chopped 1 medium carrot, chopped 1 small onion, chopped 2 stalks celery, chopped cup (250 ml) frozen corn kernels cup (250 ml) turnip cup (250 ml) frozen green beanssalt and pepper to taste Partially cook all raw vegetables in a minimum of water. Add stock, seasonings and frozen vegetables. Simmer for 20-30 minutes.MUFFINS 2 cups (500 ml) muffin mix 1 slightly beaten egg 1 cup (250 ml) water 3 tablespoons..(45 ml) melted marg or butter Add ingredients at once and stir until mixture is moistened. Fill greased muffin tins 2/3 full. Bake at 400F, (200C), for 20-25 minutes.VARIATIONS Cheese--- add small amount of cheddar cheese in centre before baking.JELLY---follow recipe. Fill muffin tins half full. Add Tart jelly and add rest of muffin mix. Bake as directed.Check out the latest prices, compare, by clicking on: www.shopping.com www.dealtime.comLIGHTSIDE A rabbi, a priest and a pastor were all in a boat together fishing. The pastor said to the others, "I think I am going to go over to that shore and sit down." So he gets out of the boat, walks across the water and sits down on the shore.Then, the priest says to the rabbi, "I think I am going to go over and join him." So, he does the same as the pastor and sits next to him on the shore.The rabbi thinks to himself, "well if they can do it, so can I" He climbs out of the boat, but he falls right down in the water. The pastor says to the priest, "do you think we should of told him where the rocks were?"FOOD, HEALTHY LIVING When it comes to food, healthy living, etc., generally the Information apply to both Canada and The U.S.A.Canada's Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health. Visit www.hc-sc.gc.caFood recalls and allergy alerts Visit www.cfia-acia.agr.caYou can ask to be added to the automatic notification listAVOID Parents must be cautioned against giving small hard pieces of food Which can cause choking. Foods that have been implicated include nuts (alone or in other foods such as cookies), pieces of raw vegetables, kernel corn, raw peas or beans, popcorn, hotdogs, berries and small candies.TIPS If you are having trouble with brown sugar staying moist.try storing it with a piece of bread inside.For chocolate cakes try dusting the greased pans with cocaco instead of flour.If you have over salted soup, sauce etcslice a raw potato in it, cook for about 6-8 , then remove. The salty taste will disappear with the potato.HEALTH CONCERNS AND SENIORS. Want to learn about heart disease, stroke, arthritis or medications?Toll-free call 1 866-225-0709 or on line at; www.hc-sc.gc.ca/seniors-aines.Stain Removal TipsIn past issue we covered most stain removal tips. If your new to Grandma's News letter, check out some of the past issues.Mix 50-50 water, white vinegar. Great for stubborn carpet stains.Wood Furniture; To remove water stains, dab white toothpaste onto the stain. Allow the paste to dry and then gently buff with a soft clothCleaner: Mix a few drops of tea-tree oil in a spray bottle. Add 2 cups of water, 2 tablespoons dishwashing liquid. This will create a pleasant-smelling, general-purpose cleaner.Sanitize Counter, fridge handle, door knobs. Put white vinegar in one spray bootle, and hydrogen peroxide in another. Spray surface with one, then the other and wipe. Doesn't matter which spray you use first, but do keep them in separate bottles.RESPONSIBLE DRINKINGIf you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.It should be known that like any other drug, addiction is a potential hazard. Excess of alcohol will effect organs such as the brain, heart, and liver.BAR MIXESJohn Alden 1 oz. gold rum 1 oz. coffee liqueur 1 oz. orange curacao Combine with ice, shake well. Strain straight up.John McClain 1 oz scotch I teaspoon syrup A few dashes of Angostura bitters Combine with ice; shake. Strain and add ice.Java Cooler 1 oz. gin 1 teaspoon lemon juice A few dashes of angostura bitters Tonic water Add the lime juice, bitters, and gin over ice. Stir well, fill with tonicNon Alcoholic drinksLemonade (Golden) 2 teaspoons bar sugar Juice of 1 lemon 1 egg yolk 6 ounces water Shake with ice cubes. Strain into 10 ounce glass. Add ice cubes. Decorate with orange slice, lemon slice, and a cherry.Mandarin punch 2 cups bar sugar 24 whole cloves 2 cinnamon sticks cup water 2 cups orange juice cup lime juice 3 drops spearmint oil 1 teaspoon chopped candied ginger 1 bunch fresh mint, finely chopped Club sodaBar MeasuresJiggerusually 1 ounceTeaspoon1/8 ounceDash1/4 ounce (bitters 1/8 teaspoon)Scoop (of ice)about I cupEARN/SAVE With Internet Top MallsHere is your chance to save on your shopping by getting an Fr*e Membership card. If you have a few hours a week you can also earn some good cash.Now you can shop hundreds of the top Online Merchants at one place: your own mall! We're talking names like Wal-Mart, Buy.com, Overstock, uBID, Apple Computers, iTunes, Montgomery Ward, Books-A-Million, Office Depot, Office Max, Hotwire, Target, Lerner, Chadwick, SunglassHut, Fossil, Lane Bryant, Drugstore.com, HealthPlans.com, Sirius Satellite Radio, Blockbuster Online, Dish Network & many, many more. http://www.telebay.com/activity/mall.htmlDisclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.
Source: download
To save space on your computer, make a few files and name them Recipes, Cooking Tips, Cleaning Tips, Bar Mixes. You can then copy and paste only articles you would like to save.CONTENTSGRANDMA'S BAKED HAM AND APPLES GRANDMA'S VEGETABLE SOUP MUFFINS LIGHTSIDE FOOD, COOKING, CLEANING TIPS RESPONSIBLE DRINKING BAR MIXES INTERNET TOP MALLGOOD NEWS Americans could see lower home heating bills this winter with milder- then-normal temperatures expected from the West to Northeast, weather forcasters said October 10, 2006GRANDMA'S BAKED HAM AND APPLES 2 large slices of hamsteak 2 teaspoons(10 ml).prepared mustard 4 tablespoons (60 ml) brown sugar 2 tart apples 1 cups (375 ml) apple juicePlace the ham in baking dish and rub with mustard. Sprinkle with 2 tablespoons (30 ml), of brown sugar. Core the apple and cut into thin slices. Cover the ham with the apple slices and sprinkle with rest of brown sugar. Add apple juice. Bake at 300 F, (150 C), for 30 minutes or until tender.YIELD: 4-5 servings. TIME: 40 minutesGRANDMA'S VEGETABLE SOUP 4 CUPS (1000 ML)soup stock 1 medium potato, chopped 1 medium carrot, chopped 1 small onion, chopped 2 stalks celery, chopped cup (250 ml) frozen corn kernels cup (250 ml) turnip cup (250 ml) frozen green beanssalt and pepper to taste Partially cook all raw vegetables in a minimum of water. Add stock, seasonings and frozen vegetables. Simmer for 20-30 minutes.MUFFINS 2 cups (500 ml) muffin mix 1 slightly beaten egg 1 cup (250 ml) water 3 tablespoons..(45 ml) melted marg or butter Add ingredients at once and stir until mixture is moistened. Fill greased muffin tins 2/3 full. Bake at 400F, (200C), for 20-25 minutes.VARIATIONS Cheese--- add small amount of cheddar cheese in centre before baking.JELLY---follow recipe. Fill muffin tins half full. Add Tart jelly and add rest of muffin mix. Bake as directed.Check out the latest prices, compare, by clicking on: www.shopping.com www.dealtime.comLIGHTSIDE A rabbi, a priest and a pastor were all in a boat together fishing. The pastor said to the others, "I think I am going to go over to that shore and sit down." So he gets out of the boat, walks across the water and sits down on the shore.Then, the priest says to the rabbi, "I think I am going to go over and join him." So, he does the same as the pastor and sits next to him on the shore.The rabbi thinks to himself, "well if they can do it, so can I" He climbs out of the boat, but he falls right down in the water. The pastor says to the priest, "do you think we should of told him where the rocks were?"FOOD, HEALTHY LIVING When it comes to food, healthy living, etc., generally the Information apply to both Canada and The U.S.A.Canada's Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health. Visit www.hc-sc.gc.caFood recalls and allergy alerts Visit www.cfia-acia.agr.caYou can ask to be added to the automatic notification listAVOID Parents must be cautioned against giving small hard pieces of food Which can cause choking. Foods that have been implicated include nuts (alone or in other foods such as cookies), pieces of raw vegetables, kernel corn, raw peas or beans, popcorn, hotdogs, berries and small candies.TIPS If you are having trouble with brown sugar staying moist.try storing it with a piece of bread inside.For chocolate cakes try dusting the greased pans with cocaco instead of flour.If you have over salted soup, sauce etcslice a raw potato in it, cook for about 6-8 , then remove. The salty taste will disappear with the potato.HEALTH CONCERNS AND SENIORS. Want to learn about heart disease, stroke, arthritis or medications?Toll-free call 1 866-225-0709 or on line at; www.hc-sc.gc.ca/seniors-aines.Stain Removal TipsIn past issue we covered most stain removal tips. If your new to Grandma's News letter, check out some of the past issues.Mix 50-50 water, white vinegar. Great for stubborn carpet stains.Wood Furniture; To remove water stains, dab white toothpaste onto the stain. Allow the paste to dry and then gently buff with a soft clothCleaner: Mix a few drops of tea-tree oil in a spray bottle. Add 2 cups of water, 2 tablespoons dishwashing liquid. This will create a pleasant-smelling, general-purpose cleaner.Sanitize Counter, fridge handle, door knobs. Put white vinegar in one spray bootle, and hydrogen peroxide in another. Spray surface with one, then the other and wipe. Doesn't matter which spray you use first, but do keep them in separate bottles.RESPONSIBLE DRINKINGIf you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.It should be known that like any other drug, addiction is a potential hazard. Excess of alcohol will effect organs such as the brain, heart, and liver.BAR MIXESJohn Alden 1 oz. gold rum 1 oz. coffee liqueur 1 oz. orange curacao Combine with ice, shake well. Strain straight up.John McClain 1 oz scotch I teaspoon syrup A few dashes of Angostura bitters Combine with ice; shake. Strain and add ice.Java Cooler 1 oz. gin 1 teaspoon lemon juice A few dashes of angostura bitters Tonic water Add the lime juice, bitters, and gin over ice. Stir well, fill with tonicNon Alcoholic drinksLemonade (Golden) 2 teaspoons bar sugar Juice of 1 lemon 1 egg yolk 6 ounces water Shake with ice cubes. Strain into 10 ounce glass. Add ice cubes. Decorate with orange slice, lemon slice, and a cherry.Mandarin punch 2 cups bar sugar 24 whole cloves 2 cinnamon sticks cup water 2 cups orange juice cup lime juice 3 drops spearmint oil 1 teaspoon chopped candied ginger 1 bunch fresh mint, finely chopped Club sodaBar MeasuresJiggerusually 1 ounceTeaspoon1/8 ounceDash1/4 ounce (bitters 1/8 teaspoon)Scoop (of ice)about I cupEARN/SAVE With Internet Top MallsHere is your chance to save on your shopping by getting an Fr*e Membership card. If you have a few hours a week you can also earn some good cash.Now you can shop hundreds of the top Online Merchants at one place: your own mall! We're talking names like Wal-Mart, Buy.com, Overstock, uBID, Apple Computers, iTunes, Montgomery Ward, Books-A-Million, Office Depot, Office Max, Hotwire, Target, Lerner, Chadwick, SunglassHut, Fossil, Lane Bryant, Drugstore.com, HealthPlans.com, Sirius Satellite Radio, Blockbuster Online, Dish Network & many, many more. http://www.telebay.com/activity/mall.htmlDisclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.
Thursday, September 24, 2009
Lose Weight Without Exercise, As Quick and Fast As Possible - Tip - Alkaline Foods
Author: Teddy Grandy
Source: ezinearticles.com
In this tip, you will learn one of the major reasons why you gain weight in the first place. If you want to lose weight, then you have to stop storing fat first.You see, one of the main reasons your body even stores fat in the first place, is because it is storing toxins and excess acids in your fat cells, so as to keep them away from your vital organs.Your body then holds onto this fat until it gets the alkalinity and any other nutrient it might need to neutralize these toxins, so that they can be safely eliminated.If you neutralize these toxins first, then your body can burn your body fat for energy, without also burning these toxins.Burning toxic body fat for fuel will make you feel bad, and this is why as soon as your body starts to burn body fat, you reach for more food. But once you neutralize the toxins with the right nutrients from the right foods, it will be much more comfortable for your body to switch over to burning fat instead, or along with your carbohydrates.You will want to start to eat more foods that will make your body alkaline, and less of the foods that make you acidic.Foods that make you acidicCoffee, liquor, sodas, artificial sweeteners, meats, breads, tortillas, ketchup, mayo, mustard, cheese, margarine, milk, sugar, candy, white rice, breakfast cereals, biscuits, cookies, cakes, pies, vinegar, roasted nuts, canned tomatoes, bottled juices, eggs, oats, bananas, dates, table salt, and cooked acid fruits (like lemon, orange, tomatoes,) are some of the foods that will make you acidic.When you eat foods that make you acidic, and at the same time you are eating a lot of carbohydrates, then that is the magic formula for gaining fat. Some people can really pack on a lot of pounds in a very short time eating this way.Foods that make you alkalineRaw carrot juice, raw orange juice, raw leafy green vegetable juice, raw barley grass powder, and raw wheat grass juice, and raw fruits and smoothies made mostly with raw citrus fruits, apples, strawberries, etc.Also cooked green beans, extra virgin olive oil, raw coconut oil, raw almonds, raw neutral vegetables (like lettuces, carrots, peppers, onions, squash, sprouts), Sea salt, and raw lemon juice, are good examples of foods that will help you to alkalize your body.Eating more alkaline foods will set your body up to easily let go of the excess body fat it is currently using to store this excess acid and toxins in. This will make it a lot easier for you to lose weight and be comfortable in the process.Correcting your body pH, and detoxing the fat cells is one of the major things that you will want to do if you want to be successful in losing weight as fast as possible.Some people have been successful at losing weight by strenuous exercise, but if you have a lot of weight to lose, then it would be a lot healthier for you to lose most of your excess body fat first, by simply changing your diet.Look for the rest of my articles where I will go into detail about the other steps you must take if you want to lose weight without exercise by mainly changing your diet.
Source: ezinearticles.com
In this tip, you will learn one of the major reasons why you gain weight in the first place. If you want to lose weight, then you have to stop storing fat first.You see, one of the main reasons your body even stores fat in the first place, is because it is storing toxins and excess acids in your fat cells, so as to keep them away from your vital organs.Your body then holds onto this fat until it gets the alkalinity and any other nutrient it might need to neutralize these toxins, so that they can be safely eliminated.If you neutralize these toxins first, then your body can burn your body fat for energy, without also burning these toxins.Burning toxic body fat for fuel will make you feel bad, and this is why as soon as your body starts to burn body fat, you reach for more food. But once you neutralize the toxins with the right nutrients from the right foods, it will be much more comfortable for your body to switch over to burning fat instead, or along with your carbohydrates.You will want to start to eat more foods that will make your body alkaline, and less of the foods that make you acidic.Foods that make you acidicCoffee, liquor, sodas, artificial sweeteners, meats, breads, tortillas, ketchup, mayo, mustard, cheese, margarine, milk, sugar, candy, white rice, breakfast cereals, biscuits, cookies, cakes, pies, vinegar, roasted nuts, canned tomatoes, bottled juices, eggs, oats, bananas, dates, table salt, and cooked acid fruits (like lemon, orange, tomatoes,) are some of the foods that will make you acidic.When you eat foods that make you acidic, and at the same time you are eating a lot of carbohydrates, then that is the magic formula for gaining fat. Some people can really pack on a lot of pounds in a very short time eating this way.Foods that make you alkalineRaw carrot juice, raw orange juice, raw leafy green vegetable juice, raw barley grass powder, and raw wheat grass juice, and raw fruits and smoothies made mostly with raw citrus fruits, apples, strawberries, etc.Also cooked green beans, extra virgin olive oil, raw coconut oil, raw almonds, raw neutral vegetables (like lettuces, carrots, peppers, onions, squash, sprouts), Sea salt, and raw lemon juice, are good examples of foods that will help you to alkalize your body.Eating more alkaline foods will set your body up to easily let go of the excess body fat it is currently using to store this excess acid and toxins in. This will make it a lot easier for you to lose weight and be comfortable in the process.Correcting your body pH, and detoxing the fat cells is one of the major things that you will want to do if you want to be successful in losing weight as fast as possible.Some people have been successful at losing weight by strenuous exercise, but if you have a lot of weight to lose, then it would be a lot healthier for you to lose most of your excess body fat first, by simply changing your diet.Look for the rest of my articles where I will go into detail about the other steps you must take if you want to lose weight without exercise by mainly changing your diet.
About the author:
Teddy Grandy is the author of "The Digestive Chemistry Diet."
Click on the link below to receive a free 7-day mini-course by email.
His "Lose weight without exercise" diet program is also the way he cured his acne without drugs or medications.
His book is written from his own personal experience of his search for the answers to his minor health problems. It is the product of over 7 years of research, trial and error, and keeping a detailed food journal.
He has figured out how to reverse his acne, lose the last 20 pounds of fat on his body, increase his energy levels, and get rid of other minor health issues like gas pains, constipation, headaches, itchy skin, chronic fatigue, and chronic diarrhea.
He fixed his health problems by changing his diet only, and without the help of any drugs what so ever.
He is also a Certified Personal Trainer, by The National Academy of Sports Medicine.
Here is a link to an article he wrote explaining why Acne medicine is not as effective as changing your diet for curing acne.
15 Tips For Losing Weight Fast - Shed Those Pounds Now
Author: James Stein
Source: add-articles.com
Are you looking to lose weight fast? It\'s easy to say goodbye to 10 pounds of unwanted fat with these easy diet tips. Just pay attention to what you eat and be sure to have fresh, nutritious and healthy food including, fill up on vegetables and keep your taste buds happy with fruit.No need to make any huge sacrifices! Just follow these steps to help you on your way to lose some weight. These steps are also a great way to give your current weight loss program a boost when it seems to have stuttered to a halt. These are flexible tips that are meant to help you but by no means do these tips replace the advice of any nutritionist or weight loss advisor.1. Keep a note of everything that you eat and drink. If you wish you can also estimate calories. Just write down what it was that you had and the approximate quantity. You will find that being more aware of what you are eating helps you to plan healthy meals and snacks.2. Halve your intake of all pure or added fats. This means using half as much butter or spread on your bread, toast, muffins and potatoes - half the usual amount of mayonnaise or sauce on your salad - and half the oil in the fry-pan every time.3. Limit treats containing sugar to three times per week or less. This includes chocolate, ice cream, desserts, cake, pastries, cookies, etc.4. Include a lower fat source of protein at most meals which include chicken, fish, beans, cottage cheese, or low fat yogurt.5. Plan at least one lunch and dinner every week without meat or cheese. Build those meals around whole grains, vegetables and beans to increase fiber and reduce fat.6. Reduce the fat content in your dairy products. If you are currently drinking whole milk, then reduce to 2% low-fat milk. Choose lower fat cheese and yogurt. When you buy yogurt, also check that it does not contain sugar.7. Have at least two servings of fresh fruit every day. This can be for dessert or snacks. Choose fresh fruit that are in season.8. Drink water instead of sodas, juices, milky drinks or alcohol. Avoid diet soda - the sweet taste only encourages you to crave sugar. Hot water with a slice of lemon can be very refreshing in the morning.9. Include at least two servings of vegetables at lunch and dinner. If you are getting hungry, have more.10. Eat slowly. The body is slow to register when you are full and it is easy to eat too much if you are racing through your meals.11. Grated carrots make a great snack. You will find that a grated carrot is much more filling than a whole carrot. Strange but true.12. Use whole grains wherever possible. The fiber will give you a fuller feeling and also help your digestion system.13. Choose food that you can chew. Again this will increase your fiber intake, and the act of chewing will make you feel more satisfied too. This means eating fruit instead of drinking juice. If you have soup, make sure it is chunky.14. Plan your meals and snacks ahead of time. Plan your shopping too - make a list of what you need and stick to it. If you just grab something when you are feeling hungry, you will probably choose high calorie food.15. Always switch off the TV when you eat. That includes snacks as well as meals. Studies have proved that we eat larger portions in front of the TV, probably because we are much less aware of what we are eating.
Get more information about diets and how you can lose weight at Advanced Weight Loss Formula
This Article Provided By ArticleProductions.com
Source: add-articles.com
Are you looking to lose weight fast? It\'s easy to say goodbye to 10 pounds of unwanted fat with these easy diet tips. Just pay attention to what you eat and be sure to have fresh, nutritious and healthy food including, fill up on vegetables and keep your taste buds happy with fruit.No need to make any huge sacrifices! Just follow these steps to help you on your way to lose some weight. These steps are also a great way to give your current weight loss program a boost when it seems to have stuttered to a halt. These are flexible tips that are meant to help you but by no means do these tips replace the advice of any nutritionist or weight loss advisor.1. Keep a note of everything that you eat and drink. If you wish you can also estimate calories. Just write down what it was that you had and the approximate quantity. You will find that being more aware of what you are eating helps you to plan healthy meals and snacks.2. Halve your intake of all pure or added fats. This means using half as much butter or spread on your bread, toast, muffins and potatoes - half the usual amount of mayonnaise or sauce on your salad - and half the oil in the fry-pan every time.3. Limit treats containing sugar to three times per week or less. This includes chocolate, ice cream, desserts, cake, pastries, cookies, etc.4. Include a lower fat source of protein at most meals which include chicken, fish, beans, cottage cheese, or low fat yogurt.5. Plan at least one lunch and dinner every week without meat or cheese. Build those meals around whole grains, vegetables and beans to increase fiber and reduce fat.6. Reduce the fat content in your dairy products. If you are currently drinking whole milk, then reduce to 2% low-fat milk. Choose lower fat cheese and yogurt. When you buy yogurt, also check that it does not contain sugar.7. Have at least two servings of fresh fruit every day. This can be for dessert or snacks. Choose fresh fruit that are in season.8. Drink water instead of sodas, juices, milky drinks or alcohol. Avoid diet soda - the sweet taste only encourages you to crave sugar. Hot water with a slice of lemon can be very refreshing in the morning.9. Include at least two servings of vegetables at lunch and dinner. If you are getting hungry, have more.10. Eat slowly. The body is slow to register when you are full and it is easy to eat too much if you are racing through your meals.11. Grated carrots make a great snack. You will find that a grated carrot is much more filling than a whole carrot. Strange but true.12. Use whole grains wherever possible. The fiber will give you a fuller feeling and also help your digestion system.13. Choose food that you can chew. Again this will increase your fiber intake, and the act of chewing will make you feel more satisfied too. This means eating fruit instead of drinking juice. If you have soup, make sure it is chunky.14. Plan your meals and snacks ahead of time. Plan your shopping too - make a list of what you need and stick to it. If you just grab something when you are feeling hungry, you will probably choose high calorie food.15. Always switch off the TV when you eat. That includes snacks as well as meals. Studies have proved that we eat larger portions in front of the TV, probably because we are much less aware of what we are eating.
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Great Cleaning Tips
Author: Cecilia Sherrard
Source: articlecity.com
ANT REPELLANT: To keep ants out of the house, find where the ants are entering the house and sprinkle a "barrier" of cinnamon or any type of ground pepper to block their way. The spices are too hot for the ants to cross.BATHROOM ODORS: Place a shallow dish of baking soda behind the toilet to absorb bathroom odors.CANDLE WAX: To remove wax from carpeting you should first scrape away any excess. Then, using a warm iron and a clean cloth or even a paper bag simply place the iron on top of the cloth over the wax and as you iron it will adhere to the cloth instead of the carpet. Continue moving the cloth around as you pick up the wax so you are always using a clean section of cloth. If a little grease stain remains sprinkle on baking soda and let sit overnight before vacuuming which will remove the grease residue and deodorize at the same time! If colored wax leaves a stain, blot with spot remover or carpet cleaner, following label directions.CHIMNEY: To keep your chimney clean, throw a handful of salt on the fire.CHROME: To remove rust from chrome, wipe it with aluminum foil dipped in Coke. To polish chrome, use a crumbled up piece of aluminum foil and rub!CLOUDY DRINKING GLASSES: Soak them for an hour or longer in slightly warm (not boiled) white vinegar. Then use a nylon-net or plastic scrubby to remove film. Still there? The damage must be etching (tiny scratches that occur in the dishwasher) and is permanent, sorry to say. To avoid this altogether, hand-wash your best glasses.COFFEE GRINDER: Grind up a cup or so of rice in a coffee grinder to clean the grinder and sharpen its blades.COPPER: To polish copper, rub an ample amount of catsup on the copper and let it stand for 5 minutes. Rinse off the catsup with hot water and dry to find an incredible shine.CRAYON ON WALLS OR WASHABLE WALLPAPER: Spray with multipurpose lubricating oil. Then gently wipe, using a paper towel or clean white cloth. If mark is stubborn, sprinkle a little baking soda on a damp sponge and gently rub in a circular motion. If lubricants residue remains, dampen a sponge with a solution of one or two drops of mild dish-washing liquid to one cup water. Squeeze out sponge and gently rub in a circular motion. Rinse sponge; lightly moisten with water to go over area; dry with a clean cloth. Another method is to use a blow dryer. It heats the wax and wipes away instantly. If the color remains behind, like red usually does, wet a cloth with bleach and wipe.DEODORIZE: dishes, pans, cutting boards or utensils with those same pungent odors, simply add 1/4 cup of lemon juice to your dishwater.FIREPLACE SOOT ODOR: To diminish and remove this odor, after you clean out the ashes, place a shallow pan of baking soda for a few hours or overnight in the fireplace.FISH OR OTHER SPOILED FOOD ODOR: Place a bowl of white vinegar on the counter for a few hours. The odor will disappear for good.FRESHEN A GARBAGE DISPOSAL: Sprinkle baking soda in it along with a few drops dish-washing liquid. Scrub with a brush (a new toilet brush works great), getting under the rubber gasket and all around the inside. Then turn on water and the disposal and flush thoroughly. For a fresh citrus scent, throw in a few cut-up lemons or limes and run them through, too, using lots of water.FRESHEN LAUNDRY BASKET: Place a fabric softener sheet in the bottom of your laundry basket (remember to change it weekly.) You can also simply sprinkle some baking soda in the bottom of your basket and that will help absorb the odors as well.FRESHEN LINEN CLOSET: In the linen closet place cotton balls that have been sprayed with your favorite scent. Once they are dry place them in corners and on the shelves.INK STAINS: The best way I have found to get out ink stains is to put rubbing alcohol on the stain - it disappears! This must be done before washing. For ink on the wall, wipe with bleach and it will disappear.KITTY LITTER: To keep cat litter fresh smelling, mix baby powder in with the litter.MICROWAVE ODORS: Keep a cup of baking soda in the microwave between uses to keep potatoes from smelling like bacon or other unusual combinations! To clean baked-on food quickly, simply fill a measuring cup full of water and turn the microwave on for about 1-2 minute, until you see the water boiling. The moisture makes all the old food easily wipe off!MOTHBALL SUBSTITUTE: Take your leftover soap slivers and put them in a vented plastic bag. You place the bag with seasonal clothes before packing them away. Not only will the scent prevent them from moth harm but also they'll smell great when you pull them out.PAINT ON CARPET: Spray with Windex and wipe clean.PERMENANT MARKER ON CARPET: Dab a washcloth soaked in rubbing alcohol onto the marker stain. Do not rub it - just blot it - rotating the cloth to a clean spot every time.PET URINE ON CARPET: First, blot up what you can with paper towels. Mix one teaspoon mild dish-washing detergent in one cup warm water, dip a clean towel in the liquid and, working from outside in, dab at stain. Do not over wet. Rinse with fresh water and blot dry. Next, add on-third cup white vinegar with two-thirds cup water and dab on stain. Rinse with water; blot until dry. Once area is totally dry (after at least 24 hours), sprinkle entire carpet with baking soda or rug deodorizer. Vacuum after a few hours.PHOTOS STUCK TOGETHER: With a hair dryer on low, slowly melt them apart.ROACH PROBLEM: Combine equal parts boric acid (a powder sold in hardware stores and drugstores) and sugar, mix well. Sprinkle in crevices and, if building or remodeling, between walls before putting up plaster board. Put the powder in jar lids; place lids behind the fridge and under sinks. Caution: Keep mixture away from children and pets. If ingested in large quantities, or even in small amounts over several days, boric acid can be harmful.SHOWER DOORS: I have clear glass shower doors. I have tried everything from CLR, Comet, to Clorox - you name it, I've tried it. Today I decided to try something different. I found a bottle of Resolve spot remover for carpet and fabric. I figured "Why not? I have tried everything else." All I did was spray the Resolve on the shower and with no effort ran a dish sponge over it and rinsed and every bit of the soap scum came off.SMELLY COOKING HANDS: Simply rub your hands over a stainless steel utensil under running water. This works especially well for the odor of garlic, onions or fish.SMELLY SNEAKERS: Simply fill knee-high stockings with unused litter, tie the ends and tuck them in overnight for a quick refresh. Add baby powder, too! Another refresher for smelly sneakers is to simply take a few teaspoons of baking soda and put in the center of a cotton cloth. Tie the cloth and rubber band the edges securely creating a baking soda sachet, which you put in the shoes overnight as well. These sachets can be used over and over in any kind of shoe.SOUR SPONGE: Soak the sponge in lemon juice and rinse it out. This will remove the odor for good but keep in mind that it is important to either dispose of, microwave, or run your sponge through your dishwasher regularly to keep bacteria from growing.STAINS IN PLASTIC STORAGE CONTAINERS: Use a baking soda paste (baking soda and water) and rub into the stain. You can then rinse with vinegar (optional) and wash normally. Another method is to place container outside on a nice sunny day and the sun actually bleaches the stain out. To avoid stains in the first place, spray container with cooking spray before putting things in it that stain i.e. spaghetti sauce.STICKERS, DECALS, AND GLUE: To remove them from furniture, glass, plastic, etc. saturate with vegetable oil and rub off.TARNISHED SIVERWARE: Line a cake pan with aluminum foil. Fill with water and add 1 Tbs. of baking soda per 2 cups of water. Heat to 150 degrees. Lay silverware in pan, touching aluminum foil. Watch the stains disappear!TRASH BAG IDEA: Save money on trash bags by reusing plastic grocery bags. Use them in all your trash cans. To keep them from slipping down, affix a plastic, self-adhesive hook to both sides of the inside of the trash can. Hang the shopping bag from the hooks.WHITE HEAT MARKS AND WATER RINGS ON WOOD: If the wood has a good finish (don't try on bare wood), mix equal parts of baking soda and regular white, non-gel toothpaste. Lightly dampen corner of a clean, soft white cloth with water and dip into the paste. With circular motion gently buff the marks for a few minutes. Wipe area clean, and buff to a shine. Follow with furniture polish. (If rings remain after buffing five minutes or so, they may have penetrated the wood; you might have to refinish the piece). If that doesn't work, dip a cloth in vegetable oil, then in cigarette ashes, then rub it over the mark. Another method is to rub real mayonnaise onto the stain, allow to sit overnight, then wipe with a dry towel.
Source: articlecity.com
ANT REPELLANT: To keep ants out of the house, find where the ants are entering the house and sprinkle a "barrier" of cinnamon or any type of ground pepper to block their way. The spices are too hot for the ants to cross.BATHROOM ODORS: Place a shallow dish of baking soda behind the toilet to absorb bathroom odors.CANDLE WAX: To remove wax from carpeting you should first scrape away any excess. Then, using a warm iron and a clean cloth or even a paper bag simply place the iron on top of the cloth over the wax and as you iron it will adhere to the cloth instead of the carpet. Continue moving the cloth around as you pick up the wax so you are always using a clean section of cloth. If a little grease stain remains sprinkle on baking soda and let sit overnight before vacuuming which will remove the grease residue and deodorize at the same time! If colored wax leaves a stain, blot with spot remover or carpet cleaner, following label directions.CHIMNEY: To keep your chimney clean, throw a handful of salt on the fire.CHROME: To remove rust from chrome, wipe it with aluminum foil dipped in Coke. To polish chrome, use a crumbled up piece of aluminum foil and rub!CLOUDY DRINKING GLASSES: Soak them for an hour or longer in slightly warm (not boiled) white vinegar. Then use a nylon-net or plastic scrubby to remove film. Still there? The damage must be etching (tiny scratches that occur in the dishwasher) and is permanent, sorry to say. To avoid this altogether, hand-wash your best glasses.COFFEE GRINDER: Grind up a cup or so of rice in a coffee grinder to clean the grinder and sharpen its blades.COPPER: To polish copper, rub an ample amount of catsup on the copper and let it stand for 5 minutes. Rinse off the catsup with hot water and dry to find an incredible shine.CRAYON ON WALLS OR WASHABLE WALLPAPER: Spray with multipurpose lubricating oil. Then gently wipe, using a paper towel or clean white cloth. If mark is stubborn, sprinkle a little baking soda on a damp sponge and gently rub in a circular motion. If lubricants residue remains, dampen a sponge with a solution of one or two drops of mild dish-washing liquid to one cup water. Squeeze out sponge and gently rub in a circular motion. Rinse sponge; lightly moisten with water to go over area; dry with a clean cloth. Another method is to use a blow dryer. It heats the wax and wipes away instantly. If the color remains behind, like red usually does, wet a cloth with bleach and wipe.DEODORIZE: dishes, pans, cutting boards or utensils with those same pungent odors, simply add 1/4 cup of lemon juice to your dishwater.FIREPLACE SOOT ODOR: To diminish and remove this odor, after you clean out the ashes, place a shallow pan of baking soda for a few hours or overnight in the fireplace.FISH OR OTHER SPOILED FOOD ODOR: Place a bowl of white vinegar on the counter for a few hours. The odor will disappear for good.FRESHEN A GARBAGE DISPOSAL: Sprinkle baking soda in it along with a few drops dish-washing liquid. Scrub with a brush (a new toilet brush works great), getting under the rubber gasket and all around the inside. Then turn on water and the disposal and flush thoroughly. For a fresh citrus scent, throw in a few cut-up lemons or limes and run them through, too, using lots of water.FRESHEN LAUNDRY BASKET: Place a fabric softener sheet in the bottom of your laundry basket (remember to change it weekly.) You can also simply sprinkle some baking soda in the bottom of your basket and that will help absorb the odors as well.FRESHEN LINEN CLOSET: In the linen closet place cotton balls that have been sprayed with your favorite scent. Once they are dry place them in corners and on the shelves.INK STAINS: The best way I have found to get out ink stains is to put rubbing alcohol on the stain - it disappears! This must be done before washing. For ink on the wall, wipe with bleach and it will disappear.KITTY LITTER: To keep cat litter fresh smelling, mix baby powder in with the litter.MICROWAVE ODORS: Keep a cup of baking soda in the microwave between uses to keep potatoes from smelling like bacon or other unusual combinations! To clean baked-on food quickly, simply fill a measuring cup full of water and turn the microwave on for about 1-2 minute, until you see the water boiling. The moisture makes all the old food easily wipe off!MOTHBALL SUBSTITUTE: Take your leftover soap slivers and put them in a vented plastic bag. You place the bag with seasonal clothes before packing them away. Not only will the scent prevent them from moth harm but also they'll smell great when you pull them out.PAINT ON CARPET: Spray with Windex and wipe clean.PERMENANT MARKER ON CARPET: Dab a washcloth soaked in rubbing alcohol onto the marker stain. Do not rub it - just blot it - rotating the cloth to a clean spot every time.PET URINE ON CARPET: First, blot up what you can with paper towels. Mix one teaspoon mild dish-washing detergent in one cup warm water, dip a clean towel in the liquid and, working from outside in, dab at stain. Do not over wet. Rinse with fresh water and blot dry. Next, add on-third cup white vinegar with two-thirds cup water and dab on stain. Rinse with water; blot until dry. Once area is totally dry (after at least 24 hours), sprinkle entire carpet with baking soda or rug deodorizer. Vacuum after a few hours.PHOTOS STUCK TOGETHER: With a hair dryer on low, slowly melt them apart.ROACH PROBLEM: Combine equal parts boric acid (a powder sold in hardware stores and drugstores) and sugar, mix well. Sprinkle in crevices and, if building or remodeling, between walls before putting up plaster board. Put the powder in jar lids; place lids behind the fridge and under sinks. Caution: Keep mixture away from children and pets. If ingested in large quantities, or even in small amounts over several days, boric acid can be harmful.SHOWER DOORS: I have clear glass shower doors. I have tried everything from CLR, Comet, to Clorox - you name it, I've tried it. Today I decided to try something different. I found a bottle of Resolve spot remover for carpet and fabric. I figured "Why not? I have tried everything else." All I did was spray the Resolve on the shower and with no effort ran a dish sponge over it and rinsed and every bit of the soap scum came off.SMELLY COOKING HANDS: Simply rub your hands over a stainless steel utensil under running water. This works especially well for the odor of garlic, onions or fish.SMELLY SNEAKERS: Simply fill knee-high stockings with unused litter, tie the ends and tuck them in overnight for a quick refresh. Add baby powder, too! Another refresher for smelly sneakers is to simply take a few teaspoons of baking soda and put in the center of a cotton cloth. Tie the cloth and rubber band the edges securely creating a baking soda sachet, which you put in the shoes overnight as well. These sachets can be used over and over in any kind of shoe.SOUR SPONGE: Soak the sponge in lemon juice and rinse it out. This will remove the odor for good but keep in mind that it is important to either dispose of, microwave, or run your sponge through your dishwasher regularly to keep bacteria from growing.STAINS IN PLASTIC STORAGE CONTAINERS: Use a baking soda paste (baking soda and water) and rub into the stain. You can then rinse with vinegar (optional) and wash normally. Another method is to place container outside on a nice sunny day and the sun actually bleaches the stain out. To avoid stains in the first place, spray container with cooking spray before putting things in it that stain i.e. spaghetti sauce.STICKERS, DECALS, AND GLUE: To remove them from furniture, glass, plastic, etc. saturate with vegetable oil and rub off.TARNISHED SIVERWARE: Line a cake pan with aluminum foil. Fill with water and add 1 Tbs. of baking soda per 2 cups of water. Heat to 150 degrees. Lay silverware in pan, touching aluminum foil. Watch the stains disappear!TRASH BAG IDEA: Save money on trash bags by reusing plastic grocery bags. Use them in all your trash cans. To keep them from slipping down, affix a plastic, self-adhesive hook to both sides of the inside of the trash can. Hang the shopping bag from the hooks.WHITE HEAT MARKS AND WATER RINGS ON WOOD: If the wood has a good finish (don't try on bare wood), mix equal parts of baking soda and regular white, non-gel toothpaste. Lightly dampen corner of a clean, soft white cloth with water and dip into the paste. With circular motion gently buff the marks for a few minutes. Wipe area clean, and buff to a shine. Follow with furniture polish. (If rings remain after buffing five minutes or so, they may have penetrated the wood; you might have to refinish the piece). If that doesn't work, dip a cloth in vegetable oil, then in cigarette ashes, then rub it over the mark. Another method is to rub real mayonnaise onto the stain, allow to sit overnight, then wipe with a dry towel.
Make Your Own Bath Bomb
Author: John Morris
Source: isnare.com
Is Rubber Ducky your idea of fun in the bath? Grow up! Discover the fizzle, fun and wild aromas of popping a bath bomb in your tub! Follow this guide into making one. 1. Dry Ingredients:Citric AcidIt is a white substance like powder. Citric acid is not Vitamin C. It is the substance responsible for the tart taste of citrus fruits like lemons, limes and gooseberries. The acid is extracted from the fruit juice and chemically processed to be transformed from liquid to solid. As a solid substance, it has many uses such as metal polish and flavoring for foods and beverages. For the bath bomb, you need only 2 tablespoons. CornstarchThis is another powdery substance but of finer crystals. It comes from the pulverized white heart of the corn kernel. It is used to thicken sauces and fillings give pastries a delicate texture. You also need 2 tablespoons of this. Baking sodaThis is a rising agent, activated by mixing with acid. When mixed with acidic liquid like sour milk, yogurt and lemon juice, baking soda produces gases that make a flour mixture rise. This is the secret to our bomb! You will need 1/4 C of this.2. Wet Ingredients:Essential oilOils extracted from plants and responsible for the plants' odors. These are found in the pit, flowers, leaves and trunk of the plant. They are used in perfumes, food flavor, and drugs. The most common way of extracting them is to grind and press large amounts of plant parts until the oils come out. The oils may also be extracted by distilling with steam. Because very large batches produce only a small amount of highly concentrated product, essential oils are commercially sold in small bottles. The oil is potent that it is used in drops or teaspoons. It should be packed in dark-colored bottles as the oil loses its efficacy when exposed to light. To be sure that you are buying high quality essential oil, smell it before buying. When the aroma is very strong, almost overpowering, then it is a good product. Common essential oils are: dill, cardamom, wintergreen, cinnamon, camphor, peppermint, spearmint, thyme, clove, eucalyptus, jasmine, lilac, vanilla, rose, almond and lemon. For this recipe, you need 1/4 teaspoon.Food colorNatural and synthetic dyes that can be eaten and used to color foods such as beverages, cake icing and candies. The most familiar form of food coloring is liquid, though there are also powder and paste varieties. Like essential oils, food coloring is very concentrated so only very little is used at a time. For this recipe, use 4-6 drops.Vegetable Or Nut Oilto hold everything together, use base oil extracted from plant sources like vegetable and nuts. These plants are odorless and widely available, thus generate more oil and cost less than essential oils. Examples are almond, hazelnut, rapeseed, safflower, canola, olive and coconut oils. Use 3 tablespoons for this recipe.3. Preperation Tools:- Mixing Bowl- Small cup- Plastic Mold- Water-proof and colorful wraps- Ties- Watertight containers4. Directions: - Sieve all dry ingredients to make sure there are no lumps formed in the mixture. - Mix all the dry ingredients together with a fork to make sure that there is an even distribution each of the ingredients in the mix. For added refinement, you may sieve them into the mixing bowl, altogether. - In a different bowl or a small cup, mix the wet ingredients: base oil, essential oil, and food coloring.- Slowly add the oil mixture into the dry ingredients, making sure to mix very well as you add them together. At this point, it is safe to use your dry hands so you can feel the right consistency. You need not use up all the oil mixture. Stop adding as soon as the combination forms a lump. Too much of the oil mixture can make your bath bomb too wet, and not hold together.- Press the mixture onto the plastic molds. They will be hardened within 2-3 hours though allow a day or two before storing them. If you live in a very humid area, you may choose to bake the bath bombs in a 200-degree oven to really dry them out. - Wrap the balls in colorful paper and store in watertight container, in a dry area of your bathroom. You may also give them away as gifts to share the sizzling experience with family and friends.
Source: isnare.com
Is Rubber Ducky your idea of fun in the bath? Grow up! Discover the fizzle, fun and wild aromas of popping a bath bomb in your tub! Follow this guide into making one. 1. Dry Ingredients:Citric AcidIt is a white substance like powder. Citric acid is not Vitamin C. It is the substance responsible for the tart taste of citrus fruits like lemons, limes and gooseberries. The acid is extracted from the fruit juice and chemically processed to be transformed from liquid to solid. As a solid substance, it has many uses such as metal polish and flavoring for foods and beverages. For the bath bomb, you need only 2 tablespoons. CornstarchThis is another powdery substance but of finer crystals. It comes from the pulverized white heart of the corn kernel. It is used to thicken sauces and fillings give pastries a delicate texture. You also need 2 tablespoons of this. Baking sodaThis is a rising agent, activated by mixing with acid. When mixed with acidic liquid like sour milk, yogurt and lemon juice, baking soda produces gases that make a flour mixture rise. This is the secret to our bomb! You will need 1/4 C of this.2. Wet Ingredients:Essential oilOils extracted from plants and responsible for the plants' odors. These are found in the pit, flowers, leaves and trunk of the plant. They are used in perfumes, food flavor, and drugs. The most common way of extracting them is to grind and press large amounts of plant parts until the oils come out. The oils may also be extracted by distilling with steam. Because very large batches produce only a small amount of highly concentrated product, essential oils are commercially sold in small bottles. The oil is potent that it is used in drops or teaspoons. It should be packed in dark-colored bottles as the oil loses its efficacy when exposed to light. To be sure that you are buying high quality essential oil, smell it before buying. When the aroma is very strong, almost overpowering, then it is a good product. Common essential oils are: dill, cardamom, wintergreen, cinnamon, camphor, peppermint, spearmint, thyme, clove, eucalyptus, jasmine, lilac, vanilla, rose, almond and lemon. For this recipe, you need 1/4 teaspoon.Food colorNatural and synthetic dyes that can be eaten and used to color foods such as beverages, cake icing and candies. The most familiar form of food coloring is liquid, though there are also powder and paste varieties. Like essential oils, food coloring is very concentrated so only very little is used at a time. For this recipe, use 4-6 drops.Vegetable Or Nut Oilto hold everything together, use base oil extracted from plant sources like vegetable and nuts. These plants are odorless and widely available, thus generate more oil and cost less than essential oils. Examples are almond, hazelnut, rapeseed, safflower, canola, olive and coconut oils. Use 3 tablespoons for this recipe.3. Preperation Tools:- Mixing Bowl- Small cup- Plastic Mold- Water-proof and colorful wraps- Ties- Watertight containers4. Directions: - Sieve all dry ingredients to make sure there are no lumps formed in the mixture. - Mix all the dry ingredients together with a fork to make sure that there is an even distribution each of the ingredients in the mix. For added refinement, you may sieve them into the mixing bowl, altogether. - In a different bowl or a small cup, mix the wet ingredients: base oil, essential oil, and food coloring.- Slowly add the oil mixture into the dry ingredients, making sure to mix very well as you add them together. At this point, it is safe to use your dry hands so you can feel the right consistency. You need not use up all the oil mixture. Stop adding as soon as the combination forms a lump. Too much of the oil mixture can make your bath bomb too wet, and not hold together.- Press the mixture onto the plastic molds. They will be hardened within 2-3 hours though allow a day or two before storing them. If you live in a very humid area, you may choose to bake the bath bombs in a 200-degree oven to really dry them out. - Wrap the balls in colorful paper and store in watertight container, in a dry area of your bathroom. You may also give them away as gifts to share the sizzling experience with family and friends.
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