This is default featured slide 1 title
This is default featured slide 2 title
This is default featured slide 3 title
This is default featured slide 4 title
This is default featured slide 5 title
 

Get Advantages from Yogurt

• Mechanisms

Low-fat yogurt is usually a certainly crammed inside protein but low in calories. High-protein diets will certainly help throughout as the stress loss coming from reducing appetite along with boosting metabolism. the body has lots of energy in order to digest it, increasing the calorie burn from the day. Yogurt is usually filled with vitamins. One serving is a significant source of potassium, phosphorous, riboflavin, iodine, zinc, and vitamin B5 (pantothenic acid). Yogurt also contains B12, which maintains red blood cells and helps keep your nervous system functioning properly. “Vitamin B12 is found mostly in animal products, such as chicken and fish, so strict vegetarians can easily fall short,

• Reduced Disease Risks

Women who eat yogurt often have fewer chronic-disease risk factors, which can enhance their quality of life and increase their life expectancy.

• Ticker aid

Another good reason to heart yogurt: “Consuming fat-free and low-fat yogurt may help lower your risk of developing high blood pressure. Special proteins in dairy regulate BP, and high levels of calcium, magnesium, and potassium

Cooking Pasta Well Tricks

Do not be sufficient water in the pan: in this way the dough will not stick and be well hydrated.

Eye salt: water cooking pasta should be salty, but not excessively. To calculate well, remember that you have to put a tablespoon for every two liters of water. If you cannot measure it by eyes, check the water bottle.

Add salt at the right time: to cook it well, you should put it when the water has broken to boil. Never before.

Oil to cook pasta? No, no to put it. No butter either. We tend to think that, in this way, the dough will not stick, but the real secret to prevent sticking is that there is enough water volume to cook pasta.

Time to toss the pasta to cook: you will do after putting salt and boiling water. It is the best way to not have to leave cooking longer runs the account and going.

And what if much stir the pasta? Well, besides make her dizzy, we can

Homemade Soups for Diabetics

Ditch The Bullion Cube

The first thing that people reach for when they are making a soup base is bouillon cube. This is not a good thing to go with, as it can be full of salt, and even MSG. It’s far better to seek out a different solution, including no sodium chicken or vegetable stock to utilize in your soup creations. You’ll want to ensure that it’s 100% organic as well, and look carefully at the ingredients for any added sugars or anything that could cause the caloric intake to rise exponentially. You’ll want to stick to this starting point, unless you’re going to use a great deal of water and season soups on your own, without the help of salt that is in the stock.

Vegetables Fill Out Soup

When you’re creating soup, especially for those that have diabetes, make sure that you look into adding many vegetables. Vegetables, legumes, and more can add filler to any meal and without added sugars. You’ll have to be careful to select your mix carefully because not

Some Healthy Recipes for Kids

Would it not be great if you could find some quick and interesting recipes to make for your kids, while resting assured that you are giving them something they enjoy eating and yet, nutritious?

The simple solution is – incorporate almonds!

These nuts are not only a great snack option but are also convenient and deliver a host of nutrients like vitamin E, riboflavin, fibre, protein and many others. In other words, almonds are a healthy alternative for a variety of unwholesome snacks, readily available. In addition, since these nuts are tasty and crunchy, they can also satisfy your child’s sensory cravings.

Here are some super yummy yet nutritious recipes that you could try out for your kids:

Preparation Time: 20mins

Cooking time: 15mins

Ingredients

Flour – 1kg

Baking powder – 1/2 tsp

Lemon zest -2 tblspn

Salt – a pinch

Butter (unsalted)-700 gms

Powdered sugar – 300 gms

Almonds (finely crushed) – 200gms

Method

Mix cream, butter and icing sugar thoroughly. Fold in all the dry ingredients.

Shape it in small balls and roll it in crushed almonds.

On a greased baking tray, bake the cookies at 170 degree Celsius for 20mins. Serve.

Nutrient Analysis

Calories

11093

Protein

151.6 gms

Total fat

693.8 gms

Saturated

252.2 gms

Monounsaturated

179.7 gms

Polyunsaturated

44.7 gms

Carbohydrates

1060 gms

Fibre

24 gms

Cholesterol

756 mg

Sodium

822 mg

Calcium

690 mg

Magnesium

1286 mg

Potassium

2700

About Paleo Tomato Soup

You may want cream if you don’t like the natural texture of tomatoes in your soup. This can be cream made with dairy so if you don’t mind dairy products then it’s a good one to use. There are a few to choose from at your local market so look carefully to see what you want.

Another option for cream if you wish to stay away from dairy products would be coconut milk witch isn’t a bad alternative. Coconut milk has many health benefits and can give your tomato soup a unique taste. Coconut milk also can give your body a lot of hydration witch is good your skin and body and general. If you need a healthier alternative then coconut milk is a good option for anyone.

Just adding water can also be a viable option. It’s really up to you if you think you need cream or not. Some people just decide to forget the cream all together and go with the natural ingredients that are already in the soup. If you have a good soup then the cream may not even be necessary. It really depends on witch recipe you are using and

Pastas With Canned Tuna Recipe

Tuna Mac and Cheese

For weeks, I had a hankering for tuna. Then the weather turned cold and I wanted broccoli soup. Since I make mac and cheese regularly, testing and developing recipes for my website, I thought I’d combine all these things together. The cheese sauce for this macaroni is made from canned soup.

  • 1 1/2 cups elbow macaroni, uncooked
  • one can tuna, drained (I used 5 ounces, but you can use more if you want)
  • half of a 12 oz bag of frozen broccoli
  • one 10.5 oz can cheddar cheese or broccoli cheese soup
  • 2 1/2 cups cheddar cheese, grated or shredded
  • 1 teaspoon Dijon mustard
  • 1/2 cup milk
  • salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bring a pot of water to a boil. Cook macaroni according to package directions. Place the broccoli in a colander, and pour the hot water and pasta over the vegetables as you drain off the water.
  3. Put the drained pasta and broccoli back in the pot. Add the canned soup, mustard, tuna, 2 cups of cheddar, salt, pepper, and milk. Stir to combine. Pour the mixture into a greased casserole dish. Bake for 15 minutes, top with the rest of the cheese,

Some Simple Dessert Decoration

Make it creative as a painting

There are many ways to compose a plate. Think about the plate as if it is a blank canvas or as if you were composing the frame for a photograph. Adding totally different textures to the plate adds excitement to the visual charm of course. To illustrate, you could make some meaningful drawings suiting the theme of the party with your candy pieces over the topping of the cake.

Contrast temperatures

There is nothing like pairing a slice of warm pie or a fruit tart with a cool scoop of frozen dessert. Combining temperatures are often easy; however plating will need some thought. Don’t place your course on a hot plate. Frozen dessert can soften too quickly. A chilled plate could also be useful once plating cold desserts, whereas hot ones can just do fine for many cakes or pies.

Create a focal point

Using an element in your dessert as a focal point can help give your plating focus. Just like any other centerpiece, it should be one that fits and blends well with the overall presentation of the course. Remember, the centerpiece will be the

Simple Lacto Fermentation

First stage – salt brine kills off bacteria, changes the solution to a pH 3, and produces lactic acid.

To process foods for lacto-fermentation, you first wash and then cut or shred the vegetable, like cabbage, and layer it with kosher salt at a rate of 2 teaspoons per pound of cabbage, packing it down as you go with a wooden pounder to remove the air bubbles. This helps bruise the cabbage further and lets the salt enter and draw out the cabbage liquid.

Then you put a weight on top of the cabbage to keep it submerged in the liquid coming out of it and mixing with the salt to make brine. If you don’t have enough liquid from the cabbage to cover, add a brine made from 1 teaspoon salt to one cup of water. Make sure the water you use for fermenting does not contain chlorine, fluoride, or chloramines, because they will affect the fermenting process. Keeping the cabbage submerged keeps it out of reach of any molds or fungus or any harmful bacteria. These cannot live in the salty brine. Put the jar in a warm place in your kitchen, such as

Warming Winter Soups and Stews

Stock

Using a home made or good quality fresh stock is always going to give you a better quality soup than using stock cubes or flavour enhancers.

If you don’t have the time or inclination to make your own stock then there are some good quality stocks available form specialty food stores.

Also consider carefully which stock you use for which dish. It is better to use chicken or vegetable stock for light soups and darker stocks such as beef for heartier soups and stews.

Seasoning

Season your ingredients moderately as you go along. This will enhance the flavours of the individual ingredients without making the soup salty.

Use sea salt flakes instead of table salt for a better flavour.

Once the soup is cooked out adjust the seasoning as necessary. Taste the soup add a little salt at a time until the full depth of the ingredients can be tasted.

Such a simple step but so often the difference between flavour-some soups and bland ones.

Consider Texture

Different elements of your dish will need to be cooked differently to produce the desired texture. A carrot for example

Fondant Icing

For you to achieve a perfect cake covering you need to consider some tips. These tips include:

Have a perfect ganache: There is no way your cake will have a perfect finish if it has a crude ganache.

Roll a thin fondant: To achieve a perfect finish you should roll your fondant thin. You should roll it 3-4 mm or even thinner if your fondant allows you. To have an easy time you should make use of rolling pins with spacers.

Cut your cake neatly: To keep the bottom edge clean you should neatly cut your fondant. To achieve ideal results, you should make use of a pizza wheel. Also, use a super sharp knife or scalpel to trim the seam at the back of the cake. This plays a significant role in making the seam neat.

Add color: To give your cake an interesting look, it’s wise to add color to it. For ideal results, you should add one drop of food color at a time and knead the color into your fondant. It’s common for the icing to feel tacky. When it does, you should sprinkle a little powdered sugar into it.

Fried Japanese Tofu

Now that he is home I search recipe blogs for yummy vegan dishes for him.

The other night I made something tasty on my own with what we had available – tofu, sriracha sauce, and soy sauce without a recipe.

I squished all the water out trying not to break the tofu. The paper towels were soaking wet. Once it was as dry as I could get it I sliced it into cubes – probably 2 inches each.

In a separate bowl I put sriracha sauce, soy sauce, garlic flakes, and some seasoning. After mixing it and putting some gloves on I placed the tofu cubes into the sauce. I gently moved the pieces in the bowl to make sure I covered each piece.

While I let this sit I heated some olive oil in a frying pan on low heat. Once heated I added the pieces one by one placing a lid on top.

After about 3 – 6 minutes I flipped them – they were brown on one side. Be careful and keep the heat low or use protective gloves because the grease does splatter.

I removed them from the

Tomato and Zucchini Squash Pasta

This recipe may be easily doubled. Serve the pasta with freshly grated Parmesan cheese, not cheese in a carton.

INGREDIENTS

6 ounces (half a box) of spaghetti with extra fiber
1 1/2 cups chopped Roma tomatoes (more if you wish)
2 tablespoons olive oil
2 small zucchini, shredded
1 clove garlic, minced
1 teaspoon lemon pepper
1 teaspoon salt (may be omitted)
2 tablespoons capers
1/2 cup pasta water (approximate)
1/2 cup fresh basil leaves, torn

METHOD

Cook the spaghetti according to package directions. While it is cooking, prepare the vegetable sauce. Chop the tomatoes and transfer to a bowl. Shred the zucchini and set aside. Pour olive oil into a large skillet. Add the tomatoes, zucchini, seasonings, and capers. Take a half cup of water out of the pasta pot. Drain the pasta and add to vegetables in skillet. Moisten with pasta water and cook over medium heat for 1-2 minutes. Sprinkle basil leaves over pasta and toss well. Serve immediately with freshly grated Parmesan cheese. Makes 4 generous servings.

Information of Potato Leek Soup

Ever had a generous amount of potatoes on-hand, and at a loss for innovative ideas to create for making a new, different, yet delightful dish? I know that leeks are NOT the first vegetable to come to mind; though, please know, leeks when added with other vegetables and spices can really make a smooth, easy to digest soup when cooked and flavored properly.

Leeks are an uncommon vegetable; not regularly purchased or utilized for everyday cooking in America.

The history of leeks is said to possibly date back to Mesopotamia and ancient Egypt.

It is rumored that Egyptian Emperor Nero ate leeks- His believed that by eating leeks often, that he could improve the quality of his voice. It is not really clear what part of his voice he wanted to enhance, though voice enhancement is what he sought, no less.

Suggested Ingredients;
One large stalk of leeks; cleaned and chopped discarding most of the bitter darker green parts, which are less tasty and more bitter, as well as cutting the roots and the parts that came directly from the ground.
sea salt —- 4 teaspoons
white pepper— 2 teaspoons
1/2 teaspoon ground nutmeg

Tips Pick Party Cakes for Kids

Take into consideration the kids’ tastes

Kids are fussy eaters, and they have strong likes and dislikes. And it applies not just for regular food items but cakes as well. For example, never order fruit cakes or carrot cakes, etc for a birthday party. It is always better to avoid anything with nuts. Most kids love to have plain milk chocolates. Similarly, when it comes to cakes too they love mostly classic flavours like chocolate or vanilla or red velvet or strawberry flavour, to name a few. When it comes to icing, always choose butter cream frosting, or fondant. In short, never try to experiment with flavours while ordering cakes for kids.

Add a fun element

Instead of ordering one single cake, you can order a small cake and many cupcakes. This will add a fun element to the party. And kids love cupcakes. You can order cupcakes, which are miniature versions of the birthday cake. You can also order plain cupcakes and ask the children to decorate them with sprinkles and other decorations or order cupcakes in different colours and arrange them in a fun pattern, or one that spells out your child’s

Cook Fresh Pasta

Storing Handmade Fresh Pasta

If you’ve made it yourself and you’ve already cut it, then you can either choose to refrigerate it for later use, or you can cook it right away. If you aren’t going to be cooking your noodles immediately after having made them, then you will want to give them 1 to 2 minutes of drying time on a baking sheet.

Next, give them a generous dusting with flour so that when you store them together, they won’t stick and form a solid clump. Gather them together into small bunches and either fold them in half or wrap them into small nests. Allow them to dry for an additional thirty minutes and then wrap them up and place them into the refrigerator. Fresh pasta will remain good for up to 2 days in the fridge. If you think that it will take you longer to consume the noodles, freeze them for up to 2 weeks.

Cooking Handmade Fresh Pasta

If you can cook dry noodles, then you can cook fresh pasta. The reason is that freshly made noodles are far easier and faster to prepare! Use a large pot of water

Info of Mexican Frittata

Ingredients

  • 8 large eggs
  • sea salt
  • freshly ground black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 serrano chiles or 1 large jalapeno, seeded and chopped
  • 1 poblano chile, seeded and chopped
  • 1 small onion, finely chopped
  • 6 tomatillos, husked and chopped
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 cup cooked black beans (rinsed well and drained, if canned)
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped fresh oregano
  • 1 cup shredded cheddar (or Mexican blend) cheese
  • 1/2 cup of homemade or bottled salsa

Preparation

  1. Preheat the broiler.
  2. Whisk the eggs with salt, pepper, and dried oregano in a large bowl and set aside.
  3. Heat a 12-inch nonstick skillet over medium heat and add the olive oil. Add the garlic, serranos or jalapeno, poblano, and onion and season with salt and pepper. Stir well to combine.
  4. Reduce heat to medium-low, cover, and cook until softened, 7-8 minutes.
  5. Return the heat to medium and add the tomatillos, chipotle chile, black beans, cilantro, and oregano, stirring well to combine. Cook until the tomatillos soften and some of the liquid is absorbed, 5-6 minutes.
  6. Re-whisk the eggs and pour slowly and evenly over the vegetable mixture. Tilt the skillet back and forth gently to help the egg penetrate the filling

Cold Soup Recipes For Refreshing Meal

The Cool Cucumber

What you need:

  • 2 cucumbers, peeled and diced
  • 1 clove garlic, minced
  • 2 cups vegetable broth
  • 1 1/3 cups plain yogurt
  • 1 1/3 cups sour cream
  • 1/2 cup chopped dill
  • 1/2 cup chopped mint

In a large bowl, mix together cucumber, garlic, vegetable broth, yogurt and sour cream. Blend ingredients together until smooth using an immersion blender. Add dill and mint to the mixture and blend again. Cover and refrigerate for 1 hour or until soup is chilled.

Beet the Heat

What you need:

  • 2 cups sliced beets
  • 1 large cucumber, peeled and diced
  • 3 onions, chopped
  • 4 cups fat-free buttermilk
  • 2 tablespoons white vinegar
  • 2 tablespoons chopped dill
  • 1/2 teaspoon salt, or more to taste

Combine beets, cucumber, onions, buttermilk, vinegar, dill and salt in a large bowl. Stir to mix ingredients well. Cover and refrigerate overnight. Serve chilled.

Coco Citrus Cold Carrot Soup

What you need:

  • 6 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 7 cups coconut milk
  • 3 cups vegetable broth
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped cilantro
  • 2 teaspoons chili paste
  • 1 teaspoon grated ginger
  • 1 teaspoon ground cumin

In a large pot over medium heat, heat oil

Vegetarian Lunch Box Ideas

Sandwiches and rolls

Sandwiches are such an easy choice. However it doesn’t have to be cheese and tomato sandwiched between two slices of white bread. There are many, many ways you can make this simple option more interesting. Begin by varying the bread you use. There are an abundance of different breads out there these days. Think wholegrain, rye, spelt, pumpernickel, sourdough – to name just a few. Furthermore, it doesn’t just have to be sliced bread. You can have rolls, baguettes, pitas, wraps and all the different variations that come from these options.

Now to choose your filling. Mix and match to make some tasty combinations. There’s cheese and all its varieties – including cream cheese and spreadable cheese. Don’t forget cheeses such as halloumi and feta, which work so well in wraps and pitas. Then there’s egg – mash or slice, add some curry powder or mustard, or just salt and pepper. Beans and chickpeas go really well – you can mash them up for a roll or sandwich or keep whole for pitas and wraps. Cannellini or butter beans are great as you can mash them up and then add herbs or spices

Pepperoni Casserole

You can eat it by itself or add some meat to it to create a meal. I needed a meal idea and had several boxes of macaroni noodles. Since my daughter has a love thing for pepperoni, I came up with the idea of baked pepperoni casserole. Here’s my daughter inspired meal for you to try.

Ingredients

1 lb bag/box of elbow macaroni

1 package of sliced pepperoni

1 onion

1 jar spaghetti sauce

1 Tbsp olive oil

1 can black olives

1 8 oz package of mozzarella cheese

¼ cup parmesan cheese

Cook elbow macaroni according to package directions or until al dente which is firm. Please do not overcook noodles in water since you will put the pasta in the oven to cook. Drain the noodles and add in a casserole dish. Chop up the onion and add to a skillet with the olive oil to sauté for a few minutes then put in the casserole dish. Drain the can of olives and add to the casserole. Add the entire package of pepperoni. Use your favorite jar of spaghetti sauce or you can make a homemade

Macaroni Shells

Anyway, it’s simple to make, and all it requires you to do is boil macaroni and cut up some cheese. That isn’t so hard to do, is it? I mean you can always buy the box kind with the orange powder or the orange glob of cheese that is full of additives and salt. If you have a lot of it left over from the holidays, you can add hotdogs or polish sausage to it for the kiddo’s lunch entrée.

Ingredients

1 package of elbow macaroni or shells

1 package of shredded extra sharp cheddar cheese

1 cup of diced Velveeta cheese cubes

1 egg

4 Tbsp butter

½ cup milk

Salt and pepper to taste

Cook macaroni according to package directions. I add salt to the water and 1 Tbsp butter. Don’t over cook the pasta since you are going to bake it in the oven. Cook macaroni until it is al dente which is firm. Over cooked pasta has a higher glycemic index than firm pasta. Drain the pasta but don’t rinse. The salt and butter from the water has seasoned your pasta. Put the macaroni