My friend gave this top low fat chicken recipe and recommended me cooking it. This dish is amazing! Not too spicy, not too bland, just right and perfectly complemented by the bread and cooling yoghurt. I'm sure you will definitely be serving this dish again.
Ingredients of low fat chicken recipe #1 (serves 4):
500g chicken fillet, cut into 2cm dice
3 tbs (1/4 cup) flour, seasoned with salt and pepper
1/4 cup (60ml) olive oil
2 onions, sliced
2 tsp ground cinnamon
1/4 tsp ground cloves
2 tsp sumac
3 tbs (1/4 cup) sultanas
1 cup (250ml) chicken stock
50g toasted pine nuts
3 tbs (1/4 cup) chopped fresh coriander
Juice of 1 lemon, plus wedges to serve
Couscous, Greek yoghurt and Lebanese bread, to serve
Methods of low fat chicken recipe #1:
Toss chicken in the flour. Heat 2 tablespoons oil in a large fry pan over high heat until hot, then cook chicken in batches until golden and set aside.
Heat remaining oil in pan. Add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chicken to pan with spices, sultanas and stock. Reduce heat to low and cook for 5 minutes until heated through and thickened slightly. Stir in pine nuts, coriander and lemon juice. Serve with couscous, yoghurt, bread and lemon.
Notes:
Sumac is a purple, lemony spice used in North African and Middle Eastern cooking. From spice stores and selected delis. Ready-toasted pine nuts are available from supermarkets. There is one more low fat chicken recipe that is really tasty. Do try to cook it!
Ingredients of low fat chicken recipe #2 (serves 4):
2 zucchinis, cut into wedges
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1/4 cup pitted black olives
1/4 cup (60ml) olive oil
4 x 180g thick skinless white fish fillets (such as ling)
1 small garlic clove, crushed
1 tbs lemon juice
1 tbs Dijon mustard
1/2 cup roughly chopped flat-leaf parsley
Methods of low fat chicken recipe #2:
Preheat the oven to 200°C.
Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish.
Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.
Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
Divide the cooked vegetables among plates and top each with a piece of fish.
Drizzle the fish with the dressing and scatter with chopped parsley.
About the Author
To discover more information about other chicken recipes besides the low fat chicken recipes, please visit to 300 Chicken Recipes
Monday, November 26, 2007
Wow ... Sesame Chicken Recipes!
These are a delicious sesame chicken recipes that is sure to please. Enjoy with your favorite sesame chicken sides.
Sesame Chicken Recipe #1:
Ingredients (serving for 5):
8 ounces uncooked linguine
1 cup matchstick-cut carrots
2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
1/2 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 teaspoons Smirch (hot chili sauce)
2 cups chopped cooked chicken breast
1 cup thinly sliced green onions
2 tablespoons sesame seeds, toasted
Preparation:
Cook pasta according to package directions, omitting salt and fat.
Add carrots to pasta during the last 3 minutes of cooking. Drain well.
Combine broth and next 5 ingredients (through Smirch) in a food processor; process until smooth.
Combine pasta mixture, chicken, and onions in a large bowl.
Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.
Sesame Chicken Recipe #2:
Ingredients (serving for 4):
1 tablespoon lemon juice
1 tablespoon Gravy Master
2 tablespoons vegetable oil
1/3 teaspoon poultry seasoning
Salt and pepper to taste
1/3 cup sesame seeds
1 (2 1/2 to 3 pound) frying chicken, cut up
Preparation:
Arrange chicken pieces in baking pan in single layer.
Combine lemon juice, Gravy Master, oil and poultry seasoning. Brush over chicken pieces.
Sprinkle with salt and pepper and sesame seeds.
Cover and bake at 400 [degree symbol] F. for one hour.
Uncover and bake 15 to 20 minutes longer.
About the Author
To discover more information about other chicken recipes besides the sesame chicken recipes, please visit to 300 Chicken Recipes
Sesame Chicken Recipe #1:
Ingredients (serving for 5):
8 ounces uncooked linguine
1 cup matchstick-cut carrots
2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
1/2 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 teaspoons Smirch (hot chili sauce)
2 cups chopped cooked chicken breast
1 cup thinly sliced green onions
2 tablespoons sesame seeds, toasted
Preparation:
Cook pasta according to package directions, omitting salt and fat.
Add carrots to pasta during the last 3 minutes of cooking. Drain well.
Combine broth and next 5 ingredients (through Smirch) in a food processor; process until smooth.
Combine pasta mixture, chicken, and onions in a large bowl.
Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.
Sesame Chicken Recipe #2:
Ingredients (serving for 4):
1 tablespoon lemon juice
1 tablespoon Gravy Master
2 tablespoons vegetable oil
1/3 teaspoon poultry seasoning
Salt and pepper to taste
1/3 cup sesame seeds
1 (2 1/2 to 3 pound) frying chicken, cut up
Preparation:
Arrange chicken pieces in baking pan in single layer.
Combine lemon juice, Gravy Master, oil and poultry seasoning. Brush over chicken pieces.
Sprinkle with salt and pepper and sesame seeds.
Cover and bake at 400 [degree symbol] F. for one hour.
Uncover and bake 15 to 20 minutes longer.
About the Author
To discover more information about other chicken recipes besides the sesame chicken recipes, please visit to 300 Chicken Recipes
Lovely Chicken Gumbo Recipes
Because my nephew loves these chicken gumbo recipes, I usually cook with these recipes. If you want to try to cook them, just go ahead. I'm sure you'll love as well.
Chicken gumbo recipe #1 Ingredients:
1 chicken
4 slices bacon
1 dozen pods of okra
3 ears corn
1 onion
3 qts water
6 large tomates
2 Irish potatoes
Step by step:
Cut chicken into serving pieces
Fry four slices of bacon in pan. Lift out bacon, reserving the grease.
Dredge chicken with flour and saute in bacon grease.
Pour one quart of boiling water over chicken and cook until it falls from the bone.
While chicken is cooking, place vegetables in a pot with two quarts of water and cook until done.
When chicken is done, cut finely and add, along with liquid, to the vegetables.
Cook until thickened, season as desired and serve.
Chicken gumbo recipe #2 Ingredients:
2 5-ounce cans chunk white chicken
1 cup chopped green peppers
1 cup chopped onion
1 14-1/2- to 16-ounce can tomatoes (2 cups)
1 cup chicken broth
1/8 teaspoon ground red pepper
1 cup uncooked rice
1/2 teaspoon gumbo file
Step by step:
Combine chicken, peppers, onion, tomatoes, broth and red pepper in large skillet.
Bring to a boil. Cover and simmer 10 minutes.
Stir in rice.
Replace lid and simmer 20 minutes or until rice is tender.
Adjust seasonings, if necessary.
Stir in file just before serving.
About the Author
To discover more information about other chicken recipes besides the chicken gumbo recipes, please visit to 300 Chicken Recipes
Chicken gumbo recipe #1 Ingredients:
1 chicken
4 slices bacon
1 dozen pods of okra
3 ears corn
1 onion
3 qts water
6 large tomates
2 Irish potatoes
Step by step:
Cut chicken into serving pieces
Fry four slices of bacon in pan. Lift out bacon, reserving the grease.
Dredge chicken with flour and saute in bacon grease.
Pour one quart of boiling water over chicken and cook until it falls from the bone.
While chicken is cooking, place vegetables in a pot with two quarts of water and cook until done.
When chicken is done, cut finely and add, along with liquid, to the vegetables.
Cook until thickened, season as desired and serve.
Chicken gumbo recipe #2 Ingredients:
2 5-ounce cans chunk white chicken
1 cup chopped green peppers
1 cup chopped onion
1 14-1/2- to 16-ounce can tomatoes (2 cups)
1 cup chicken broth
1/8 teaspoon ground red pepper
1 cup uncooked rice
1/2 teaspoon gumbo file
Step by step:
Combine chicken, peppers, onion, tomatoes, broth and red pepper in large skillet.
Bring to a boil. Cover and simmer 10 minutes.
Stir in rice.
Replace lid and simmer 20 minutes or until rice is tender.
Adjust seasonings, if necessary.
Stir in file just before serving.
About the Author
To discover more information about other chicken recipes besides the chicken gumbo recipes, please visit to 300 Chicken Recipes
How to Prepare Excellent Soup
Most good soups require a very long time to prepare. There are, however, a number of things one can do to already prepared soups to make them much better, and there are several ways of combining two or more commercial soups which will make the final product a thing of beauty and, if not a joy forever, at least a joy every time you taste it.
Cheese Soup - Serves 6
This is a rich, thick, full-bodied soup, ideal for luncheon on cold days, or for supper following an afternoon's skating or other cold-weather sport. It is also a fine dish to serve after a late party when the host, hostess, and a few favored guests sit down to rest and to a little snack before closing up the affair finally. If you wish to use it as a cream soup preceding a meal rather than as a meal itself, dilute it just before serving with a little hot milk. This soup is not for calorie counters.
3 pints mil 2 cloves garlic 4 tablespoons butter 4 tablespoons flour 4 egg yolks 1/4 cup whipping cream 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon ground cumin 2 cups dry white wine 2 cups sharp cheese, grated
Scald the milk and gash the garlic. Melt the butter in the top of a double boiler, stir in the flour with a wooden spoon and blend into a roux, cooking over a low fire for about five minutes, stirring constantly. Gradually add the scalded milk to the roux, blending it well to avoid lumps. Add the garlic. Have the water boiling in the lower half of the double boiler, place the top half over it, and cook covered for twenty minutes, stirring occasionally.
Beat the egg yolks lightly with the cream or mix in a swirl mixer. Remove the garlic. Add salt, pepper, cumin, the white wine, and the grated cheese. Stir constantly until the cheese has melted. Add the egg yolks and cream, and continue to cook and stir for three or four minutes. Serve in soup cups, each garnished with a small sprig of parsley.
French bread, a little dark as to crust, or crusty hot rolls should be served with the soup.
Clam Mongole - Serves 4
This recipe is a variation of and, I think, an improvement on a very well-known soup: Puree Mongole. Recipes for Puree Mongole vary but little, and are based on combining tomato and green pea soups in equal quantities. The use of condensed cream of tomato and cream of pea makes this a quick and easy dish for the harassed chef, or for one who is not. The combination is usually diluted by the addition of water, or water and consomme.
The result is a rich, filling, and pleasant brew which can be served as part of an elaborate meal, or will make, with the addition of a salad, an acceptable light luncheon. Clam Mongole is even better suited to the latter purpose, and is, at the same time, an unusual and appealing soup course for a dinner. The use of milk in the following recipe will give you a thicker and richer blend. You may, of course, control the consistency of the final product by varying the quantity of milk or water.
1 tin condensed cream of tomato soup 1 tin condensed pea soup 1 tin minced clams 1 cup water or milk 4 dashes scotch bonnet
Place the two soups in a saucepan, drain the clams, and add the juice to the soups. Over a low fire and using a wire whisk, stir the mixture until it is smooth. Gradually add the other liquid, stirring all the while. When the soup has reached the consistency you like, add the clams and bring to a boil, but do not let boil. Add the Scotch Bonnet, stir well, and serve at once, very hot. Carr's Table Water Biscuits make an ideal accompaniment.
Either of these soups will be a welcome addition to your table.
About the Author
Now Cooking Will Be Exciting And Joyful By Knowing How To Whip Up A Storm In Only 30 Minutes
Click here for FREE online ebook!
http://www.gourmethomemade.com/
Cheese Soup - Serves 6
This is a rich, thick, full-bodied soup, ideal for luncheon on cold days, or for supper following an afternoon's skating or other cold-weather sport. It is also a fine dish to serve after a late party when the host, hostess, and a few favored guests sit down to rest and to a little snack before closing up the affair finally. If you wish to use it as a cream soup preceding a meal rather than as a meal itself, dilute it just before serving with a little hot milk. This soup is not for calorie counters.
3 pints mil 2 cloves garlic 4 tablespoons butter 4 tablespoons flour 4 egg yolks 1/4 cup whipping cream 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon ground cumin 2 cups dry white wine 2 cups sharp cheese, grated
Scald the milk and gash the garlic. Melt the butter in the top of a double boiler, stir in the flour with a wooden spoon and blend into a roux, cooking over a low fire for about five minutes, stirring constantly. Gradually add the scalded milk to the roux, blending it well to avoid lumps. Add the garlic. Have the water boiling in the lower half of the double boiler, place the top half over it, and cook covered for twenty minutes, stirring occasionally.
Beat the egg yolks lightly with the cream or mix in a swirl mixer. Remove the garlic. Add salt, pepper, cumin, the white wine, and the grated cheese. Stir constantly until the cheese has melted. Add the egg yolks and cream, and continue to cook and stir for three or four minutes. Serve in soup cups, each garnished with a small sprig of parsley.
French bread, a little dark as to crust, or crusty hot rolls should be served with the soup.
Clam Mongole - Serves 4
This recipe is a variation of and, I think, an improvement on a very well-known soup: Puree Mongole. Recipes for Puree Mongole vary but little, and are based on combining tomato and green pea soups in equal quantities. The use of condensed cream of tomato and cream of pea makes this a quick and easy dish for the harassed chef, or for one who is not. The combination is usually diluted by the addition of water, or water and consomme.
The result is a rich, filling, and pleasant brew which can be served as part of an elaborate meal, or will make, with the addition of a salad, an acceptable light luncheon. Clam Mongole is even better suited to the latter purpose, and is, at the same time, an unusual and appealing soup course for a dinner. The use of milk in the following recipe will give you a thicker and richer blend. You may, of course, control the consistency of the final product by varying the quantity of milk or water.
1 tin condensed cream of tomato soup 1 tin condensed pea soup 1 tin minced clams 1 cup water or milk 4 dashes scotch bonnet
Place the two soups in a saucepan, drain the clams, and add the juice to the soups. Over a low fire and using a wire whisk, stir the mixture until it is smooth. Gradually add the other liquid, stirring all the while. When the soup has reached the consistency you like, add the clams and bring to a boil, but do not let boil. Add the Scotch Bonnet, stir well, and serve at once, very hot. Carr's Table Water Biscuits make an ideal accompaniment.
Either of these soups will be a welcome addition to your table.
About the Author
Now Cooking Will Be Exciting And Joyful By Knowing How To Whip Up A Storm In Only 30 Minutes
Click here for FREE online ebook!
http://www.gourmethomemade.com/
Pastries in Filipino Cuisine
There's no better way to cap off a hearty Filipino meal than with something light and sweet for dessert. No, not ice cream or milkshakes, although those are great too--we're talking about native Filipino desserts. If you think sweets have no place in Filipino cuisine, you can't be further from the truth. From simple sugar-raised doughnuts to elaborate cakes, there's always a sweet Filipino food that's sure to satisfy that sweet tooth.
But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They're also a great start if you want to bake your own Filipino desserts recipes. They don't require as much attention as kakanin, but they give you just the same sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.
Buko Pie
It's hardly surprising that one of our favorite desserts comes from our top fruit export. Outside the country, buko pie is sold in pre-packed frozen slices, so we're lucky to get it here fresh and hot, not to mention cheap. It is a popular pasalubong for people who go south of Luzon, particularly to Laguna, Quezon, and Batangas. The filling is made from young coconut flesh mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the pie made from sweetened coconut juice and flour. If you feel like making your own, here's an easy recipe you can try.
Buko Pie
Ingredients:
2 c all-purpose flour
2/3 c shortening
1 egg yolk
¼ c cold water
1 tsp salt
1 tsp vinegar
4 c shredded coconut meat
300ml condensed milk
2/3 c cornstarch
1 c coconut water
Procedure: Preheat your oven to about 435oF. In a bowl, combine the salt and flour and cut in the shortening until they form pea-sized pieces. In a separate bowl, mix the egg yolk, water and vinegar, then add to the flour mixture. Mix until the dough is soft and pliable. Split the dough into two balls, one part a bit bigger. Roll out the bigger dough until it's slightly bigger than your pie plate. Fit into the plate and let hang over the sides. Roll out the smaller dough, then set aside. In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into the crust. Cover with the smaller dough, seal the edges, and bake for about one hour.
Boat tarts
For a quick, cheap sugar fix, boat tarts are your best option. These are small, open pastries with a filling of caramel, langka (jackfruit), mango, or some other sweetened fruit. You can find them pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, mainly because they are fairly cheap and go well with most Filipino food recipes. If you can pull off a simple cake, boat tarts shouldn't be a problem.
Pili Nut Tarts
Ingredients:
1 kg all-purpose flour
½ kg ground pili nuts
1 cup butter
1 cup sugar
1 cup condensed milk
1 cup ice water
Procedure: Mix the flour and sugar, and cut in the butter until they form small pea-sized balls. Slowly add in the water, stirring along the sides to help the dough hold together. Form the dough into small balls, then roll out about 1/8 inch thick. Press into tart molds and prick the sides and base with a fork. Bake the dough for about 20 minutes. Meanwhile, mix the condensed milk, sugar, and ground nuts. Pour into the baked crusts and top with pili slices. Return to the oven and bake until the filling turns golden brown.
Macaroons
Filipino macaroons are made with coconut shavings, which make them chewier than flour-based American ones. It's actually one of the easiest Filipino cooking recipes, so it's a great starter recipe for beginners. This one puts an unusual twist on the basic recipe.
Pandan Macaroons
Ingredients :
1 cup desiccated coconut
½ cup coconut cream powder
1 tsp pandan extract
¼ cup melted butter
1 ¼ cup sugar
¼ cup bread crumbs
3 eggs, separated
1 ¼ cup warm water
green food color
salt to taste
Procedure: Preheat your oven to 320oF. Grease a baking pan with butter and sprinkle a little flour to coat. In a bowl, mix the water and coconut cream powder, then set aside. Beat egg whites until they get foamy, then beat in the yolks. Combine the bread crumbs, desiccated coconut, sugar, salt, and butter. Add in the egg mixture, dissolved coconut cream, food color, and pandan extract. Mix well and pour into the pan. Spread evenly and shake down to compact the batter. Bake for about 20 minutes or until the sides are browned.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!
Online Fruit Market Sources
Fruit and vegetable market sources and more. Visit now for the very latest information.
Feeling Unwell?
What can you do (foodwise) to boost your own health? Advice from our doctor.
Sick of Diet Advice?
Dieting to lose weight is a myth perpetuated by the weight loss industry. A new perspective.
What is Good Food
Our Doctor gives a fresh opinion to help you choose "good food".
Wheat Free Recipes
Selected healthy recipes to improve your wellbeing and life. Free Cookbook Available.
Wheat Free Cooking
Tips on cooking without Wheat. Background knowledge for the cook of the house
Wheat Free Dietary Advice
Advice on choosing foods for wheat free / gluten free diet from a doctor
VitaNet Health Food Store
Stop in and browse our Large selection of Health Food Supplements
Food, Wine & Entertaining
Delicious food receipes for food and wine pairing, sent in by thewinespace members!
Calorie Chart
Calorie chart, fast food fats, exercise, food substutions. Quick search.
But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They're also a great start if you want to bake your own Filipino desserts recipes. They don't require as much attention as kakanin, but they give you just the same sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.
Buko Pie
It's hardly surprising that one of our favorite desserts comes from our top fruit export. Outside the country, buko pie is sold in pre-packed frozen slices, so we're lucky to get it here fresh and hot, not to mention cheap. It is a popular pasalubong for people who go south of Luzon, particularly to Laguna, Quezon, and Batangas. The filling is made from young coconut flesh mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the pie made from sweetened coconut juice and flour. If you feel like making your own, here's an easy recipe you can try.
Buko Pie
Ingredients:
2 c all-purpose flour
2/3 c shortening
1 egg yolk
¼ c cold water
1 tsp salt
1 tsp vinegar
4 c shredded coconut meat
300ml condensed milk
2/3 c cornstarch
1 c coconut water
Procedure: Preheat your oven to about 435oF. In a bowl, combine the salt and flour and cut in the shortening until they form pea-sized pieces. In a separate bowl, mix the egg yolk, water and vinegar, then add to the flour mixture. Mix until the dough is soft and pliable. Split the dough into two balls, one part a bit bigger. Roll out the bigger dough until it's slightly bigger than your pie plate. Fit into the plate and let hang over the sides. Roll out the smaller dough, then set aside. In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into the crust. Cover with the smaller dough, seal the edges, and bake for about one hour.
Boat tarts
For a quick, cheap sugar fix, boat tarts are your best option. These are small, open pastries with a filling of caramel, langka (jackfruit), mango, or some other sweetened fruit. You can find them pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, mainly because they are fairly cheap and go well with most Filipino food recipes. If you can pull off a simple cake, boat tarts shouldn't be a problem.
Pili Nut Tarts
Ingredients:
1 kg all-purpose flour
½ kg ground pili nuts
1 cup butter
1 cup sugar
1 cup condensed milk
1 cup ice water
Procedure: Mix the flour and sugar, and cut in the butter until they form small pea-sized balls. Slowly add in the water, stirring along the sides to help the dough hold together. Form the dough into small balls, then roll out about 1/8 inch thick. Press into tart molds and prick the sides and base with a fork. Bake the dough for about 20 minutes. Meanwhile, mix the condensed milk, sugar, and ground nuts. Pour into the baked crusts and top with pili slices. Return to the oven and bake until the filling turns golden brown.
Macaroons
Filipino macaroons are made with coconut shavings, which make them chewier than flour-based American ones. It's actually one of the easiest Filipino cooking recipes, so it's a great starter recipe for beginners. This one puts an unusual twist on the basic recipe.
Pandan Macaroons
Ingredients :
1 cup desiccated coconut
½ cup coconut cream powder
1 tsp pandan extract
¼ cup melted butter
1 ¼ cup sugar
¼ cup bread crumbs
3 eggs, separated
1 ¼ cup warm water
green food color
salt to taste
Procedure: Preheat your oven to 320oF. Grease a baking pan with butter and sprinkle a little flour to coat. In a bowl, mix the water and coconut cream powder, then set aside. Beat egg whites until they get foamy, then beat in the yolks. Combine the bread crumbs, desiccated coconut, sugar, salt, and butter. Add in the egg mixture, dissolved coconut cream, food color, and pandan extract. Mix well and pour into the pan. Spread evenly and shake down to compact the batter. Bake for about 20 minutes or until the sides are browned.
About the Author
Carlo Villamayor is the owner and co-author of the Filipino food blog, Kusina.ph. A devoted cook, he makes it his personal mission to spread the joy of Filipino desserts recipes with food lovers the world over. Bon appetit!
Online Fruit Market Sources
Fruit and vegetable market sources and more. Visit now for the very latest information.
Feeling Unwell?
What can you do (foodwise) to boost your own health? Advice from our doctor.
Sick of Diet Advice?
Dieting to lose weight is a myth perpetuated by the weight loss industry. A new perspective.
What is Good Food
Our Doctor gives a fresh opinion to help you choose "good food".
Wheat Free Recipes
Selected healthy recipes to improve your wellbeing and life. Free Cookbook Available.
Wheat Free Cooking
Tips on cooking without Wheat. Background knowledge for the cook of the house
Wheat Free Dietary Advice
Advice on choosing foods for wheat free / gluten free diet from a doctor
VitaNet Health Food Store
Stop in and browse our Large selection of Health Food Supplements
Food, Wine & Entertaining
Delicious food receipes for food and wine pairing, sent in by thewinespace members!
Calorie Chart
Calorie chart, fast food fats, exercise, food substutions. Quick search.
Tips On South Beach Diet Phase 1 Recipes
The South Beach diet is one of the most popular diet plans in the world. There are many diet fanatics who endorse this diet, and these include a handful of celebrities. It has become so popular that many books have been published on how to go about the whole program, including recipes of dishes that those who follow the diet plan can enjoy. This diet program consists of several phases, and among the contents of those books are South Beach diet Phase 1 recipes.
The first phase of the South Beach diet is said to be full of restrictions on the type of food that you can eat. Some of those who went through it will tell you that it is one of the hardest stages of the program. There are some who get discouraged to go through the rest of the plan because the first phase alone is hard to get past by. In order to encourage people to get on with the plan, many South Beach diet Phase 1 recipes have been published not only in books but also in the Internet, which makes it easier for dieters to access.
Tips For Easier Dieting
As you go through this first stage of the plan, here are some tips that can help you with this stage of the diet program:
Make a diary of your experiences with the diet. Write entries daily, stating in detail your feelings and your thoughts about the whole process.
Avoid going to the shopping mall during your Phase 1 stage of the diet. You might end up in the food court and eat everything you can get your hands on. Instead, stay home and eat those meals provided by the South Beach diet Phase 1 recipes.
Restrain yourself from attending those gatherings that will surely serve mountains of food. Believe me, once you lock eyes with the buffet table, you are likely to lose your resolve and forget that you are supposed to be on a strict diet.
Overcoming this first stage of the diet is undeniably difficult. Most of the people who tried it will tell you that their brains are so occupied with thoughts of devouring pizza, ice cream and all the potato chips that they can get. It takes enormous willpower to accomplish this first phase of the plan.
Here is an example a of South Beach diet phase 1 recipe that you can cook and enjoy right in your home.
Tuscan Grilled Steak
Mash 3 large cloves of crushed garlic with 2 teaspoons of extra virgin olive oil in a bowl until it becomes paste. Rub this paste over a 2-pound flank steak, then sprinkle salt and pepper over it. Then grill the steak for about 5-7 minutes until it turns brown. Flip it over and cook the other side for about 5 minutes longer. Wait until the meat turns medium rare.
You can check how cooked the meat is by slicing the meat with a knife. To make sure that is medium rare, remove the meat from the oven when it is a little less cooked that you wish it to be. Cover the meat loosely with foil then let it rest for about 10 minutes. After this, slice meat thinly, and then drizzle with the juices that accumulated from the cooking.
Aside from your own research, it would be useful if you also ask other dieters about the South Beach diet Phase 1 recipes that they are using. They can recommend the most delicious ones from the batch; recipes, which will not make you feel deprived when you eat it because they are as delicious as those dishes that are off limits for you. Be adventurous when it comes to trying out dishes. They might become a staple in your kitchen for a very long time.
About the Author
Visit The-Good-Diet.com for useful information and resources about South Beach diet Phase 1 recipes, diet to control high cholesterol and the GERD diet.
The first phase of the South Beach diet is said to be full of restrictions on the type of food that you can eat. Some of those who went through it will tell you that it is one of the hardest stages of the program. There are some who get discouraged to go through the rest of the plan because the first phase alone is hard to get past by. In order to encourage people to get on with the plan, many South Beach diet Phase 1 recipes have been published not only in books but also in the Internet, which makes it easier for dieters to access.
Tips For Easier Dieting
As you go through this first stage of the plan, here are some tips that can help you with this stage of the diet program:
Make a diary of your experiences with the diet. Write entries daily, stating in detail your feelings and your thoughts about the whole process.
Avoid going to the shopping mall during your Phase 1 stage of the diet. You might end up in the food court and eat everything you can get your hands on. Instead, stay home and eat those meals provided by the South Beach diet Phase 1 recipes.
Restrain yourself from attending those gatherings that will surely serve mountains of food. Believe me, once you lock eyes with the buffet table, you are likely to lose your resolve and forget that you are supposed to be on a strict diet.
Overcoming this first stage of the diet is undeniably difficult. Most of the people who tried it will tell you that their brains are so occupied with thoughts of devouring pizza, ice cream and all the potato chips that they can get. It takes enormous willpower to accomplish this first phase of the plan.
Here is an example a of South Beach diet phase 1 recipe that you can cook and enjoy right in your home.
Tuscan Grilled Steak
Mash 3 large cloves of crushed garlic with 2 teaspoons of extra virgin olive oil in a bowl until it becomes paste. Rub this paste over a 2-pound flank steak, then sprinkle salt and pepper over it. Then grill the steak for about 5-7 minutes until it turns brown. Flip it over and cook the other side for about 5 minutes longer. Wait until the meat turns medium rare.
You can check how cooked the meat is by slicing the meat with a knife. To make sure that is medium rare, remove the meat from the oven when it is a little less cooked that you wish it to be. Cover the meat loosely with foil then let it rest for about 10 minutes. After this, slice meat thinly, and then drizzle with the juices that accumulated from the cooking.
Aside from your own research, it would be useful if you also ask other dieters about the South Beach diet Phase 1 recipes that they are using. They can recommend the most delicious ones from the batch; recipes, which will not make you feel deprived when you eat it because they are as delicious as those dishes that are off limits for you. Be adventurous when it comes to trying out dishes. They might become a staple in your kitchen for a very long time.
About the Author
Visit The-Good-Diet.com for useful information and resources about South Beach diet Phase 1 recipes, diet to control high cholesterol and the GERD diet.
Tuesday, November 20, 2007
Special Recipes - for Allergy-Sensitive People
A food allergy is a type of immunologic reaction due to intake of certain food protein. Millions of people around the world have been affected by food allergies.
Currently, the only cure for people who are allergy-sensitive is to prevent intake of foods which makes them allergic or what is termed as “allergens.†To avoid food allergy attacks, it is a must to carefully prepare the food that will be consumed by allergy-sensitive people.
People who have food allergies can still taste delectable delicacies eliminating the “allergens†which triggers their allergy.As of this writing there are more than 200 allergens-free Recipes for Allergy-Sensitive People. These recipes fall into mainly three categories: * Egg-free Diet There are different egg substitute which you incorporate on your cooking recipe such as:
- Puree from apricot - Plain gelatin with warm water - Mix of baking powder, vinegar and liquid * Peanut-free Diet These days, there are a lot of peanut-free recipes you can prepare. To name a few of peanut-free recipes are: (1) SoyNut Butter Cookies; (2) Smoothie made from Super Soy; (3) Tofu Pie made from SoyNut and Banana; (4) Ginger soup; and (5) Sauce prepared from SoyNut.
* Milk-free Diet Milk allergy is an allergic response of the immune system when an individual has consumed one or more proteins acquired from cow’s milk.
Internet is full of information about allergies and recipes. Why not visit here and get all information about allergy, recipes and allergy-free diets at one place.
About the Author
Jasper Knowapp does extensive research in the health and fitness domain. You can get it all at his website at http://health-fitness-remedies.info/health-fitness.html
Currently, the only cure for people who are allergy-sensitive is to prevent intake of foods which makes them allergic or what is termed as “allergens.†To avoid food allergy attacks, it is a must to carefully prepare the food that will be consumed by allergy-sensitive people.
People who have food allergies can still taste delectable delicacies eliminating the “allergens†which triggers their allergy.As of this writing there are more than 200 allergens-free Recipes for Allergy-Sensitive People. These recipes fall into mainly three categories: * Egg-free Diet There are different egg substitute which you incorporate on your cooking recipe such as:
- Puree from apricot - Plain gelatin with warm water - Mix of baking powder, vinegar and liquid * Peanut-free Diet These days, there are a lot of peanut-free recipes you can prepare. To name a few of peanut-free recipes are: (1) SoyNut Butter Cookies; (2) Smoothie made from Super Soy; (3) Tofu Pie made from SoyNut and Banana; (4) Ginger soup; and (5) Sauce prepared from SoyNut.
* Milk-free Diet Milk allergy is an allergic response of the immune system when an individual has consumed one or more proteins acquired from cow’s milk.
Internet is full of information about allergies and recipes. Why not visit here and get all information about allergy, recipes and allergy-free diets at one place.
About the Author
Jasper Knowapp does extensive research in the health and fitness domain. You can get it all at his website at http://health-fitness-remedies.info/health-fitness.html
Business Coach Reveals Revolutionary Way to Curb Holiday Overeating
As an executive coach for women I am seeing a trend of working women putting their health at the bottom of their “To Do Listâ€. I watch more and more executive women grumbling at prying themselves away from the office and toward greater health…during the holidays it gets even worse. I knew that there needed to be a better way. So I found that there were simple easy ways for busy women to release weight.
Leading nutritionists are concluding that cultivating a grateful attitude toward your body actually helps you assimilate your food better and have fewer cravings. As a life coach to Emmy, Grammy and Golden Globe winners and others in the Hollywood elite, I have seen that breaking the cycle of dieting and cheating goes beyond food.
The Cycle of Overeating
Self-nagging is one of the most fattening things on the planet. It’s what drives the cycle of overeating. Debra Waterhouse, R.N., reports that according to a Stanford University study, weight loss doesn’t necessarily improve body image. Rather, the reverse is true: body acceptance,"a low-criticism diet", is the best weight-loss program. The women who were the most at peace with their body were twice as likely to lose weight than those who were wildly dissatisfied with the way they looked. That’s why beating yourself up after eating some chocolate cake often leads to eating the entire cake.
Thank you Is A Magic Word
One of the most revolutionary ways to release weight is to spend time each day thanking your body and appreciating it for the wonderful job it is doing.
Am I saying that loving acceptance, and its cousin, gentleness, can actually enhance my health? You bet. Believe it or not, deciding to love your body just as it is, right now, lumps, bumps, and all, is a crucial step in breaking the cycle of combat with your weight. Take it from one who knows.
If you have had a pattern of overfeeding or underappreciating that glorious body you are living in, The Low-Criticism Diet (TLC Diet) may be just the one for you. It’s tough to eat too many green leafy vegetables. It’s just as hard to give yourself too much kindness. What if you cut down on the Krispy Kremes of comparing yourself to someone else’s body shape? What if you went through the internal cupboards in your mind and got rid of all the junk-food berating of yourself? TLC can be the last weight release program you’ll ever need.
Here’s THE TLC DIET PLAN:
Step One: Get Real. Stop scanning the horizon for the newest fad diet. Stop comparing yourself to every female form the media presents to you. As Mayor of You-ville your very first responsibility is the health and well-being of your town. Pass a law banning the thought of going from a size 14 to a size 4 for at least a week. Give yourself a breather and let who you are be peachy-keen. Okay, you don’t look like a super model. Accept yourself as you are and watch your mood lift. Once you stop the war with your body, you are more open to listening to its innate wisdom. And get real about what you can actually do which means, take it in manageable steps. What small action can you take toward a healthier you? Maybe today you will have one less donut and spend 15 minutes walking. Maybe you will drink a Big Gulp of water instead of Coke. Try turning off the TV while you are eating dinner paying attention to what you eat while you eat it is a big plus in feeling satiated. Writing down what you eat is another way to get real about what is going into your mouth. A great way to get real is to only eat while you are sitting. Another great idea is to only eat while you are eating. When you get conscious about what you are actually eating, it fills you up faster and you don’t need to eat as much.
Step Two: Get Full, Full, Full. Setting up an unattainable goal (say, losing sixty-seven pounds before your annual convention next month) based on what you can’t have (say, never eating sugar ever, ever, ever again) is a recipe for feeling famished. Remember what you focus on grows. When you focus on not eating any sweets, what do you crave? Cookies, cake, and cherry cobbler.
On the TLC Diet you zero in on what fills you up. Pay attention to what you do well and celebrate it. Prize yourself and your body unconditionally. Focus on the good in others as well it’s the best dessert! Appreciation is one of the most satisfying things on the planet.
Step Three: Get Gentle. In the overeating cycle you scolded yourself for your slips and falls. On the Low-Criticism Plan you find ways of cherishing and being patient with yourself. It’s easy to get frustrated when you are changing a habit. It takes a bit of work at the beginning. Be gentle with yourself anyway. Start listening to your internal dialogue. If you are like me and have given yourself years of abusive self-talk, cut those voices off at the pass. Override them with statements like “I am patient and gentle with myself as I grow and learn,†“I love myself just the way I am,†“I love me no matter what I think or say or do.†That’s how affirmations work. There’s never a bad time to serve up some TLC for yourself or someone else.
Step Four: Get Grateful. The old model ended up with hopelessness and defeat. Instead, name your victories. Find three things to celebrate about yourself right now. Even if it is as simple as the fact that you brushed your hair this morning. (teeth in another example) Be grateful that you have hair and let that appreciation spread through your whole body. Take a few minutes to infuse your body with thankfulness in the shower is a great time to do this.
There is no downside to being grateful. It’s hard to eat too many leafy green vegetables. It’s equally hard to give yourself too much kindness and loving appreciation. Life goes better with TLC.
About the Author
Professional speaker, business coach and author, Eli Davidson, has helped millions of busy executives to 'grab the wheel' of their careers. Her coaching tips reach over 6 million travelers on American, United and Delta airlines; she has appeared regularly on national TV and radio. She is an Award Winning Finalist National Best Book Awards 2007 for her book, Funky to Fabulous; Category Motivational Self Help.
Leading nutritionists are concluding that cultivating a grateful attitude toward your body actually helps you assimilate your food better and have fewer cravings. As a life coach to Emmy, Grammy and Golden Globe winners and others in the Hollywood elite, I have seen that breaking the cycle of dieting and cheating goes beyond food.
The Cycle of Overeating
Self-nagging is one of the most fattening things on the planet. It’s what drives the cycle of overeating. Debra Waterhouse, R.N., reports that according to a Stanford University study, weight loss doesn’t necessarily improve body image. Rather, the reverse is true: body acceptance,"a low-criticism diet", is the best weight-loss program. The women who were the most at peace with their body were twice as likely to lose weight than those who were wildly dissatisfied with the way they looked. That’s why beating yourself up after eating some chocolate cake often leads to eating the entire cake.
Thank you Is A Magic Word
One of the most revolutionary ways to release weight is to spend time each day thanking your body and appreciating it for the wonderful job it is doing.
Am I saying that loving acceptance, and its cousin, gentleness, can actually enhance my health? You bet. Believe it or not, deciding to love your body just as it is, right now, lumps, bumps, and all, is a crucial step in breaking the cycle of combat with your weight. Take it from one who knows.
If you have had a pattern of overfeeding or underappreciating that glorious body you are living in, The Low-Criticism Diet (TLC Diet) may be just the one for you. It’s tough to eat too many green leafy vegetables. It’s just as hard to give yourself too much kindness. What if you cut down on the Krispy Kremes of comparing yourself to someone else’s body shape? What if you went through the internal cupboards in your mind and got rid of all the junk-food berating of yourself? TLC can be the last weight release program you’ll ever need.
Here’s THE TLC DIET PLAN:
Step One: Get Real. Stop scanning the horizon for the newest fad diet. Stop comparing yourself to every female form the media presents to you. As Mayor of You-ville your very first responsibility is the health and well-being of your town. Pass a law banning the thought of going from a size 14 to a size 4 for at least a week. Give yourself a breather and let who you are be peachy-keen. Okay, you don’t look like a super model. Accept yourself as you are and watch your mood lift. Once you stop the war with your body, you are more open to listening to its innate wisdom. And get real about what you can actually do which means, take it in manageable steps. What small action can you take toward a healthier you? Maybe today you will have one less donut and spend 15 minutes walking. Maybe you will drink a Big Gulp of water instead of Coke. Try turning off the TV while you are eating dinner paying attention to what you eat while you eat it is a big plus in feeling satiated. Writing down what you eat is another way to get real about what is going into your mouth. A great way to get real is to only eat while you are sitting. Another great idea is to only eat while you are eating. When you get conscious about what you are actually eating, it fills you up faster and you don’t need to eat as much.
Step Two: Get Full, Full, Full. Setting up an unattainable goal (say, losing sixty-seven pounds before your annual convention next month) based on what you can’t have (say, never eating sugar ever, ever, ever again) is a recipe for feeling famished. Remember what you focus on grows. When you focus on not eating any sweets, what do you crave? Cookies, cake, and cherry cobbler.
On the TLC Diet you zero in on what fills you up. Pay attention to what you do well and celebrate it. Prize yourself and your body unconditionally. Focus on the good in others as well it’s the best dessert! Appreciation is one of the most satisfying things on the planet.
Step Three: Get Gentle. In the overeating cycle you scolded yourself for your slips and falls. On the Low-Criticism Plan you find ways of cherishing and being patient with yourself. It’s easy to get frustrated when you are changing a habit. It takes a bit of work at the beginning. Be gentle with yourself anyway. Start listening to your internal dialogue. If you are like me and have given yourself years of abusive self-talk, cut those voices off at the pass. Override them with statements like “I am patient and gentle with myself as I grow and learn,†“I love myself just the way I am,†“I love me no matter what I think or say or do.†That’s how affirmations work. There’s never a bad time to serve up some TLC for yourself or someone else.
Step Four: Get Grateful. The old model ended up with hopelessness and defeat. Instead, name your victories. Find three things to celebrate about yourself right now. Even if it is as simple as the fact that you brushed your hair this morning. (teeth in another example) Be grateful that you have hair and let that appreciation spread through your whole body. Take a few minutes to infuse your body with thankfulness in the shower is a great time to do this.
There is no downside to being grateful. It’s hard to eat too many leafy green vegetables. It’s equally hard to give yourself too much kindness and loving appreciation. Life goes better with TLC.
About the Author
Professional speaker, business coach and author, Eli Davidson, has helped millions of busy executives to 'grab the wheel' of their careers. Her coaching tips reach over 6 million travelers on American, United and Delta airlines; she has appeared regularly on national TV and radio. She is an Award Winning Finalist National Best Book Awards 2007 for her book, Funky to Fabulous; Category Motivational Self Help.
4 Simple Steps to Hassle-free Cookie Baking
Baking cookies can be a joyous process, but often it can also be disorganized and stress-inducing, especially during the holiday season. The process can be much less complicated if you take the time to organize your baking procedure. Follow these simple steps for a hassle-free cookie baking experience!
Step 1:
Do some research. Gather your favorite cookie recipes, and search books, family & friends and the internet for recipes you’d like to try. (Be sure to write down where you got each recipe, so if you have questions, the answers will be easier to find.) Print out the recipes or print them on index cards for easy reference.
Step 2:
Compile a list of what you’ll need. Make a list of all the ingredients you’ll need, compiling a rough list of how much you’ll need of each ingredient. Before you go out to the grocery store, check your own supply of ingredients (and double check expiration dates), so you’ll know how much you need to pick up. Check your baking supplies for wear, as well.
Make sure you have enough containers to keep the cookies in, and if you’re giving them out as gifts, pick up some decorative plates or tins to hold them. (Dollar stores have some great items for storing and giving out cookies!)
Step 3:
Make your dough. If you don’t have enough time to make the dough and bake on the same day, you can freeze the dough for days (sometimes even weeks) before you begin baking. Wrap each type of dough into separate parcels, and identify each by writing the name of the recipe on the plastic wrap.
Step 4:
Bake your cookies. Some recipes call for dough to reach room temperature, so be sure to leave enough time for frozen or refrigerated dough to get to a lower temperature. Start baking cookies whose recipe calls for the lowest oven temperature first. Then proceed to the next recipe, working your way up in temperature.
Cool cookies on a clean dish towel, wire cooling racks or aluminum foil. Once the cookies are completely cooled, line containers with wax paper and then with layers of cookies. Cookies can also be frozen for up to two weeks inside a container, or if you wrap them in small stacks, you can freeze them for even longer. Defrost the cookies by leaving them out until they reach room temperature.
And that’s it! Five simple steps to hassle-free cookie baking. All that’s left to do now is enjoy the cookies and share them with friends and family!
About the Author
Tonia Jordan is an author on http://www.Writing.Com/ which is a site for Writers.
Step 1:
Do some research. Gather your favorite cookie recipes, and search books, family & friends and the internet for recipes you’d like to try. (Be sure to write down where you got each recipe, so if you have questions, the answers will be easier to find.) Print out the recipes or print them on index cards for easy reference.
Step 2:
Compile a list of what you’ll need. Make a list of all the ingredients you’ll need, compiling a rough list of how much you’ll need of each ingredient. Before you go out to the grocery store, check your own supply of ingredients (and double check expiration dates), so you’ll know how much you need to pick up. Check your baking supplies for wear, as well.
Make sure you have enough containers to keep the cookies in, and if you’re giving them out as gifts, pick up some decorative plates or tins to hold them. (Dollar stores have some great items for storing and giving out cookies!)
Step 3:
Make your dough. If you don’t have enough time to make the dough and bake on the same day, you can freeze the dough for days (sometimes even weeks) before you begin baking. Wrap each type of dough into separate parcels, and identify each by writing the name of the recipe on the plastic wrap.
Step 4:
Bake your cookies. Some recipes call for dough to reach room temperature, so be sure to leave enough time for frozen or refrigerated dough to get to a lower temperature. Start baking cookies whose recipe calls for the lowest oven temperature first. Then proceed to the next recipe, working your way up in temperature.
Cool cookies on a clean dish towel, wire cooling racks or aluminum foil. Once the cookies are completely cooled, line containers with wax paper and then with layers of cookies. Cookies can also be frozen for up to two weeks inside a container, or if you wrap them in small stacks, you can freeze them for even longer. Defrost the cookies by leaving them out until they reach room temperature.
And that’s it! Five simple steps to hassle-free cookie baking. All that’s left to do now is enjoy the cookies and share them with friends and family!
About the Author
Tonia Jordan is an author on http://www.Writing.Com/ which is a site for Writers.
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