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If you exchange bleu cheese for feta in your salad, and skip the dried cranberries and candied walnuts altogether, you’ll save 275 calories! Simple changes on your plate can mean huge changes to your abs!
Researchers at Tufts University found that even a 1% to 2% dip in hydration, the point at which you feel thirsty, can make you sluggish. Your cells rely on water to make and use energy. It is recommended to drink at least half a cup every hour, or 8 cups throughout the day.
Once you’ve had homemade salsa, you’ll never go back to vinegar-tinged jarred salsa again. This salsa recipe mimics that of Mexican restaurants in that it’s made with fresh ingredients and, of course, made without vinegar. It’s super impressive to whip up some salsa on the fly for when friends or family stops by. I make mine in a food processor, but you can also use a blender. Tweak it to your liking, add more peppers. This recipe makes a medium-hot salsa.
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Ingredients:
Huge handful of fresh cilantro.
1 clove of garlic.
3 small jalapenos.
1 small onion.
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Ingredients:
2 14 oz cans of whole tomatoes.
2 14 oz cans of diced tomatoes with green chiles.
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Dice onion
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Slice jalapenos long ways
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Then dice jalapenos, seeds and all to give it a nice kick
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Dice 1 clove of garlic
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Combine canned tomatoes, onion, jalapenos and garlic in the food processor.
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Add a teaspoon (or so) of sugar
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Add a teaspoon of ground cumin to give it a good “Mexican” flavor. Then pulse the food processor about 4-6 times, depending on how chunky you like it. Keep pulsing if you like your salsa a thinner consistency.
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Here’s where it all comes together. Cilantro. Use a lot of it. It gives it a good garden taste. I use a huge handful, and then pulse for 4 more pulses.
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And there you have homemade salsa. I blend mine to a medium consistency. Serve with chips, with tacos, steaks, etc. Great to have in the fridge all week long to accompany your dinners, and exceptionally good for a low-calorie snack.
Flavored waters are popular at high end spas, and they are so simple to make at home. Jasmine flowers are perfect for making a fragrant and refreshing drink to enjoy as you pamper yourself.
Jasmine water is especially popular in India, China and Southeast asia.
Simply place jasmine flowers (or lavender or rose) into a glass pitcher and cover with filtered water. Refrigerate for at least 24 hours to allow the flowers to perfume the water. Strain the liquid, discarding the jasmine, lavender or rose. Of note, make sure the flowers you are using are organic to be sure you are not drinking pesticides with your water.
If you’re not checking out Food52’s food blog, you should be. If you are a foodie, or simply want to get some ideas to impress others in kitchen, this is the place to be. Check out their website to find gems like this recipe below. So perfectly simple, yet bursting with flavor. Start channeling your inner gourmet cook and make something delicious today!
Tad’s Roasted Potatoes
Serves 4
1. Heat the oven to 375 degrees. Spread the potatoes in a well-seasoned cast iron pan — they should fit comfortably in one layer. Douse with olive oil, like you’re marinating them. Add the herbs and garlic, and season generously with salt and pepper. Toss the potatoes a few times to mix in the herbs and seasoning.
2. Roast in the oven, scraping up and turning the potatoes every 10 minutes or so, until the potatoes are well caramelized and tender, about 40 minutes.
The Iowa Women’s Health Study, which has been investigating the health habits of 34,000 women for nearly 20 years, named apples as one of only three foods (along with pears and red wine) that are most effective at reducing the risk of death from heart disease among postmenopausal women. Other massive studies have found the fruit to lower risk of lung cancer and type 2 diabetes—and even help women lose weight.
Eat an apple as an afternoon snack with a tablespoon of peanut butter (think protein), or add slices to sandwiches or salads.
If you’ve been to my house, you’ve probably eaten my hummus and fresh pita bread standing around my kitchen island. It’s a staple around my house. Super-delicious and good for you, too. The basic recipe is below, but you can add anything you want to it. My favorites include roasted garlic and roasted pine nuts, but add whatever flavors you love.
Hummus is one of the more popular Middle Eastern dips, generally served with fresh or toasted pita bread. Hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. You can find Tahini in the grocery store.
I use a food processor to make mine. Be sure to blend ingredients until they are smooth (not grainy and loose) for better texture.
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread. So delish!
If you think Olive Garden and Taco Bell when you think of ethnic foods, you’re missing the boat…the boat to the Mediterranean, that is. I’ve been cooking lots of Mediterranean dishes this summer, from Greek pizzas, pastas, meats, and even desserts. This is one of my favorite go-to pasta recipes. It’s perfect for a quick dinner or lunch, great to stuff into Chinese carryout cartons for a picnic, or even a late night picnic in bed.
The tomatoes, the basil, the garlic, it all brings such a great combination of flavors to the party. Quick and simple, and won’t blow your daily caloric intake budget, either.
Pasta with Sun-Dried Tomato Pesto and Feta Cheese
4 servings (serving size: 1 cup)
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
Terminology:
Vegetarian: A vegetarian is an individual who chooses, for health, environmental, ethical, or religious reasons to abstain from the consumption of animal flesh, including poultry and fish.
Lacto-Ovo Vegetarian: A lacto-ovo vegetarian eats no flesh, but consumes dairy (lacto) and eggs (ovo).
Vegan: A vegan (pronounced VEE-gun) is an individual who chooses to abstain from the consumption of all animal products. While vegetarians avoid flesh foods, vegans also avoid dairy and eggs as well as fur, leather, and other goods that cause suffering to animals.
According to the Journal of Nutrition, eating a small square of dark chocolate a few times a week will reduce your risk of a heart attack. According to the results of the research, 20 grams of dark chocolate per week, or 6.7 grams three times per week, is ideal. Research subjects who ate this amount had significantly lower blood pressure levels of C-reactive protein. Because of dark chocolate’s richness, you can satisfy your sweet tooth with much less chocolate than a milk or white chocolate, for example.
