A healthy snack for your sweet tooth.
Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts
Tuesday, January 6, 2015
Thursday, January 9, 2014
Loaded Beef Burritos
http://fromtheheart.thrivelife.com/c/kitchen/recipe/loaded-beef-burritos Loaded Beef Burritos
by Todd Leonard CEC on Nov 01 2013in Main Dishes
The "everything" burrito!
Prep Time
45 minutes
Yield
4 servings
Calculate recipe for Servings
Source
Chef Todd Leonard
Ingredients
2 T butter
1 t garlic
1⁄2 c thrive sausage crumbles (fd)
1⁄2 c thrive roast beef (fd)
2 1⁄2 c water
1⁄4 c thrive instant pinto beans
2 T thrive chopped onions (fd)
2 T thrive mixed bell peppers
1⁄4 c thrive potato chunks
1⁄4 c thrive sweet corn (fd)
1⁄4 c thrive green chili peppers
1⁄4 c thrive instant white rice
1⁄2 t cumin
1⁄4 t chipotle powder
1⁄2 t thrive chef's choice seasoning blend
1⁄4 t chili powder
2 T thrive cilantro (fd)
1 T thrive beef bouillon
1⁄4 c thrive tomato dices (fd)
2 c thrive shredded colby cheese (fd)
Instructions
Reconstitute cheese (preferably night before). Sweat butter and garlic together in a medium sized pot. Add sausage and roast beef and lightly caramelize and toast.
Add water and all remaining ingredients except for tomatoes and cheese. Cook on low simmer for 5 minutes. Add tomatoes and cook until liquid is mostly gone.
Fold half the cheese and ¼ cup THRIVE Enchilada Sauce (from recipe) into the filling mixture. Scoop 1 cup of the filling into the bottom center of each of 4 large tortillas and roll up tightly. Place burritos in baking dish and top with remaining cheese and sauce. Bake at 350⁰ F for 14 minutes.
Notes: Recipe featured in January 2014 Thrive It Up broadcast.
by Todd Leonard CEC on Nov 01 2013in Main Dishes
The "everything" burrito!
Prep Time
45 minutes
Yield
4 servings
Calculate recipe for Servings
Source
Chef Todd Leonard
Ingredients
2 T butter
1 t garlic
1⁄2 c thrive sausage crumbles (fd)
1⁄2 c thrive roast beef (fd)
2 1⁄2 c water
1⁄4 c thrive instant pinto beans
2 T thrive chopped onions (fd)
2 T thrive mixed bell peppers
1⁄4 c thrive potato chunks
1⁄4 c thrive sweet corn (fd)
1⁄4 c thrive green chili peppers
1⁄4 c thrive instant white rice
1⁄2 t cumin
1⁄4 t chipotle powder
1⁄2 t thrive chef's choice seasoning blend
1⁄4 t chili powder
2 T thrive cilantro (fd)
1 T thrive beef bouillon
1⁄4 c thrive tomato dices (fd)
2 c thrive shredded colby cheese (fd)
Instructions
Reconstitute cheese (preferably night before). Sweat butter and garlic together in a medium sized pot. Add sausage and roast beef and lightly caramelize and toast.
Add water and all remaining ingredients except for tomatoes and cheese. Cook on low simmer for 5 minutes. Add tomatoes and cook until liquid is mostly gone.
Fold half the cheese and ¼ cup THRIVE Enchilada Sauce (from recipe) into the filling mixture. Scoop 1 cup of the filling into the bottom center of each of 4 large tortillas and roll up tightly. Place burritos in baking dish and top with remaining cheese and sauce. Bake at 350⁰ F for 14 minutes.
Notes: Recipe featured in January 2014 Thrive It Up broadcast.
Friday, December 28, 2012
denise austin - lettuce wraps
Try Lettuce Wraps at Lunch!
Need a break from the same old lunchtime options? Now, I have a suggestion to help you break up the mid-day boredom! Try a fun "twist": Turkey Cobb Lettuce Wraps made with turkey bacon! I recommend turkey bacon that has at least 50 percent less fat than pork bacon.Tasty and wholesome, these wraps are great if you're watching what you eat as part of a weight management plan. They're perfect with a piece of fruit or a small bowl of vegetable soup on the side! The lettuce in this breadless sandwich is rich in vitamin A and teams up with tomatoes to provide a good source of vitamin C. If you're a parent, try making Turkey Cobb Lettuce Wraps with your kids as part of a fun weekend lunch. They'll love rolling up the ingredients (and "helping" you in the kitchen!).
Turkey Cobb Lettuce Wraps
Ingredients
Top lettuce with remaining ingredients; roll up tightly.
Prep Time: 10 min
Total Time: 10 min
Makes: 1 serving
Per Serving: 140 calories, 9 g total fat, 1.5 g saturated fat, 30 mg cholesterol, 770 mg sodium, 6 g carbohydrates, 2 g dietary fiber, 2 g sugar, 11 g protein. Good source of vitamin A (35% DV), vitamin C (15% DV), iron (6% DV), and calcium (2% DV).
http://www.deniseaustin.com/fit/newsletters/try-lettuce-wraps-at-lunch?xid=nl_DeniseAustinsMorningStretch_20121226
Turkey Cobb Lettuce Wraps
Ingredients
- 2 large leaf lettuce leaves
- 1 slice turkey bacon, cooked, cut in half
- 6 slices shaved turkey breast
- 2 thin peeled avocado slices
- 2 thin tomato wedges
- 1 Tbsp. low-fat blue cheese dressing
Top lettuce with remaining ingredients; roll up tightly.
Prep Time: 10 min
Total Time: 10 min
Makes: 1 serving
Per Serving: 140 calories, 9 g total fat, 1.5 g saturated fat, 30 mg cholesterol, 770 mg sodium, 6 g carbohydrates, 2 g dietary fiber, 2 g sugar, 11 g protein. Good source of vitamin A (35% DV), vitamin C (15% DV), iron (6% DV), and calcium (2% DV).
http://www.deniseaustin.com/fit/newsletters/try-lettuce-wraps-at-lunch?xid=nl_DeniseAustinsMorningStretch_20121226
Sunday, December 9, 2012
Banana Almond Pancakes with Fruit
Ingredients
2 bananas
1 egg
1-2 Tbs almond butter
fresh blueberries
1/4 cup walnuts, chopped
1 tsp. coconut oil
Instructions
Mash bananas in a bowl.
Add the egg and almond butter, and whisk until well blended.Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
Pour small discs of batter onto the hot pan (around 3-4″ around). They’ll be easier to flip if you keep them from the edges of the pan.
Add blueberries and walnuts as the pancakes cook on one side. Flip when batter loses its “tackiness” around the edges.
Cook other side slowly over medium heat until fully cooked.
Reapply oil to the pan after each round of pancakes.
2 bananas
1 egg
1-2 Tbs almond butter
fresh blueberries
1/4 cup walnuts, chopped
1 tsp. coconut oil
Instructions
Mash bananas in a bowl.
Add the egg and almond butter, and whisk until well blended.Heat a large non-stick skillet over medium heat along with a small pat of coconut oil.
Pour small discs of batter onto the hot pan (around 3-4″ around). They’ll be easier to flip if you keep them from the edges of the pan.
Add blueberries and walnuts as the pancakes cook on one side. Flip when batter loses its “tackiness” around the edges.
Cook other side slowly over medium heat until fully cooked.
Reapply oil to the pan after each round of pancakes.
Sunday, November 11, 2012
Raw Vegan CHOCOLATE COCONUT CREAM TORTE
Raw Vegan CHOCOLATE COCONUT CREAM TORTE
by :Eric Rivkin you can also find this recipe in Eric new E-book :TO LIVE FOR♥ Bottom Layer Crust:1 cup raw almonds or pecans, soaked 2 hours, rinsed 1 cup fresh or dried finely shredded unsweetened coconut
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
1/2 cup pitted dates
1/2 cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne
In a food processor with the S blade, mix until a crumb texture is reached. Set aside.
Coconut Cream Filling
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
2 cups firm young coconut pulp
5 bananas
1/4 cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean
Blend ingredients until creamy. Set aside and refrigerate.
6-8 large firm strawberries, de-stemmed and sliced 1/8” thick
Top Chocolate Layer
1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne
Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.
Garnish
1 cup assorted berries - raspberry, blueberry, sliced strawberries
1 tsp honey
Mint leaves (optional)
Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.
Assembly:
1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.
6. When ready to serve, first arrange the fruit garnish on top.
http://www.vivalaraw.org/ living-foods/to-live-for-
http://www.facebook.com/RAWJED
Monday, August 13, 2012
Homemade Granola
Homemade Granola - cw30
¾ cup brown sugar
¼ cup water
2½ tsp vanilla
½ tsp - ¾ tsp salt
4 cups oats
½ cup peanuts, pecans or walnuts
1 cup almonds
1 cup dried fruit
Combine brown sugar and water and microwave 5 minutes or until the sugar is dissolved. Add vanilla and salt to liquid. Set aside.
Combine oats, nuts and fruit in a mixing bowl. Slowly pour liquid over dry ingredients and mix thoroughly.
Bake on a parchment paper lined baking sheet at 275 degrees for 45 minutes or until golden brown.
Store in Ziplocs or an airtight container. Use for cereal or snacks.
¾ cup brown sugar
¼ cup water
2½ tsp vanilla
½ tsp - ¾ tsp salt
4 cups oats
½ cup peanuts, pecans or walnuts
1 cup almonds
1 cup dried fruit
Combine brown sugar and water and microwave 5 minutes or until the sugar is dissolved. Add vanilla and salt to liquid. Set aside.
Combine oats, nuts and fruit in a mixing bowl. Slowly pour liquid over dry ingredients and mix thoroughly.
Bake on a parchment paper lined baking sheet at 275 degrees for 45 minutes or until golden brown.
Store in Ziplocs or an airtight container. Use for cereal or snacks.
Tuesday, July 17, 2012
Cooking With Tse: Chocolate Dipped Pavlovas With Strawberries
I saw this & thought I would share!
http://youtu.be/ES3nPnqAUhU
Chef Tselani Richmond : For this dessert, I use whatever fruit is in season, such as raspberries, blackberries or peaches. You can even go tropical, adding papaya, bananas, mango and kiwis. A stand mixer is best for this recipe. If a handheld beater is all you have, not to worry-working the egg whites into stiff peaks takes about 3 to 5 minutes. Think of it as a mini workout. Note: If you want to freeze your leftover egg yolks, check out the Iowa Egg Council's website for valuable egg tips.
2 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar plus 1 teaspoon, divided
1 tablespoon cornstarch
1 teaspoon white vinegar
2 cups quartered strawberries (or fruit of your choice)
1 teaspoon lemon juice or balsamic vinegar
2 ounces good-quality bittersweet chocolate
Preheat oven to 300 degrees. Whip egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar and whip until whites are stiff and glossy. Gently whisk in cornstarch and vinegar. Don't over beat!
Line a baking sheet with parchment paper. Spoon egg whites into six separate piles and smooth into disks with a spatula. Reduce oven to 250 degrees and bake one hour. Turn off oven, open door and let pavlovas cool to room temperature, about another hour.
Gently toss strawberries with remaining teaspoon sugar and lemon juice (or balsamic vinegar). Let stand 30 minutes.
Melt chocolate in a small saucepan over low heat. Dip the bottom of each pavlova into chocolate and return to parchment lined baking sheet. Place pavlovas in refrigerator until chocolate is set, about 5 minutes.
Divide pavlovas among plates and top with strawberries.
Serves 6
Nutritional information per serving: Calories: 146; total fat: 4g; cholesterol: 1mg; sodium: 20mg; carbohydrate: 27g; total dietary fiber: 2g; protein: 2g
http://youtu.be/ES3nPnqAUhU
Chef Tselani Richmond : For this dessert, I use whatever fruit is in season, such as raspberries, blackberries or peaches. You can even go tropical, adding papaya, bananas, mango and kiwis. A stand mixer is best for this recipe. If a handheld beater is all you have, not to worry-working the egg whites into stiff peaks takes about 3 to 5 minutes. Think of it as a mini workout. Note: If you want to freeze your leftover egg yolks, check out the Iowa Egg Council's website for valuable egg tips.
2 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar plus 1 teaspoon, divided
1 tablespoon cornstarch
1 teaspoon white vinegar
2 cups quartered strawberries (or fruit of your choice)
1 teaspoon lemon juice or balsamic vinegar
2 ounces good-quality bittersweet chocolate
Preheat oven to 300 degrees. Whip egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar and whip until whites are stiff and glossy. Gently whisk in cornstarch and vinegar. Don't over beat!
Line a baking sheet with parchment paper. Spoon egg whites into six separate piles and smooth into disks with a spatula. Reduce oven to 250 degrees and bake one hour. Turn off oven, open door and let pavlovas cool to room temperature, about another hour.
Gently toss strawberries with remaining teaspoon sugar and lemon juice (or balsamic vinegar). Let stand 30 minutes.
Melt chocolate in a small saucepan over low heat. Dip the bottom of each pavlova into chocolate and return to parchment lined baking sheet. Place pavlovas in refrigerator until chocolate is set, about 5 minutes.
Divide pavlovas among plates and top with strawberries.
Serves 6
Nutritional information per serving: Calories: 146; total fat: 4g; cholesterol: 1mg; sodium: 20mg; carbohydrate: 27g; total dietary fiber: 2g; protein: 2g
Tuesday, June 19, 2012
Lemon Chicken - The Fiber35 Diet
serves two (2g fiber/servings)
2 boneless skinless chicken breasts
1 egg white
2 tablespoons rice flour
1 tablespoon freshly grated parmesan cheese
1 tablespoon chopped italian parsley
Dash of salt and pepper
1 teaspoon olive oil
Juice of 1/2 lemon
1/4 cup white wine or chicken stock
Preheat oven to 450F Place chicken in between sheets of plastic wrap or wax paper and pound with smooth side of meat mallet. This helps to tenderize the chicken; 1/4 inch in thickness is fine. Set aside.
Lightly beat egg white in a medium-size bowl. Add rice flour, parmesan, parsley, salt, and pepper. Coat chicken evenly.
Heat oil in a medium-size ovenproof skillet. Brown chicken (3 minutes) on each side. Remove chicken and set aside. Add the juice of 1/2 lemon and wine (or stock) to pan, making sure to incorporate the bits in the pan with the liquids. Let this reduce slightly, add back the chicken, and bake for 20 minutes.
Brenda's Tips: This dish is so good with some greens, like kale or collards, sauteed in a pan.
Nutrition Facts: Serving size, 1 breast-calories 357, fiber 2g, protein 44g, fat 5g, saturated fat 1g, carbohydrate 25g, cholesterol 71g, sodium 372mg, sugars 2g.
2 boneless skinless chicken breasts
1 egg white
2 tablespoons rice flour
1 tablespoon freshly grated parmesan cheese
1 tablespoon chopped italian parsley
Dash of salt and pepper
1 teaspoon olive oil
Juice of 1/2 lemon
1/4 cup white wine or chicken stock
Preheat oven to 450F Place chicken in between sheets of plastic wrap or wax paper and pound with smooth side of meat mallet. This helps to tenderize the chicken; 1/4 inch in thickness is fine. Set aside.
Lightly beat egg white in a medium-size bowl. Add rice flour, parmesan, parsley, salt, and pepper. Coat chicken evenly.
Heat oil in a medium-size ovenproof skillet. Brown chicken (3 minutes) on each side. Remove chicken and set aside. Add the juice of 1/2 lemon and wine (or stock) to pan, making sure to incorporate the bits in the pan with the liquids. Let this reduce slightly, add back the chicken, and bake for 20 minutes.
Brenda's Tips: This dish is so good with some greens, like kale or collards, sauteed in a pan.
Nutrition Facts: Serving size, 1 breast-calories 357, fiber 2g, protein 44g, fat 5g, saturated fat 1g, carbohydrate 25g, cholesterol 71g, sodium 372mg, sugars 2g.
Fava Bean Dip with Goat Cheese and Garlic Recipe
Fava Bean Dip with Goat Cheese and Garlic Recipe
Ingredients
- 2-3 pounds fresh fava (broad) beans, shelled (about 2 cups)
- 1 Tbsp salt
- 1/2 cup chopped green garlic (can substitute 4 cloves chopped garlic)
- Olive oil
- 1 teaspoon lemon zest
- 2 Tbsp lemon juice
- 1/4 cup or more water
- 5 ounces goat cheese
- Kosher salt and freshly ground pepper
Method
1 Remove the outer shell from the fava beans. The easiest way to do this is to work over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean with your fingers, to have it shoot out into the bowl when the bean snaps. Keep squeezing, pinching and snapping, until you've de-beaned all the pods.
2 Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans, simmer for 5 minutes. Use a slotted spoon to remove beans from the hot water and place in a bowl of ice water to stop the cooking and to shock the beans into maintaining their bright green color. When the beans have sunk to the bottom of the bowl of ice water, fish them out and remove and discard the outer peel.
3 In a small skillet, heat 1 tablespoon of olive oil on medium. Add the chopped green garlic (or chopped regular garlic cloves) and cook until softened, but not browned, about 3 or 4 minutes.
4 Place shelled and peeled beans in a food processor with softened green garlic, lemon zest, lemon juice, and water. Pulse until smooth. Stream in a tablespoon or two more of olive oil while puréeing.
5 Scrape mixture out of food processor into a bowl. Mix in the goat cheese until well combined. Season with kosher salt and freshly ground pepper.
Serve with sliced cucumbers or jicama.
Makes about 2 cups.
Sunday, June 17, 2012
ROASTED RED PEPPER HUMMUS DIP - The Fiber35 Diet
(1.5g fiber/servings)
One 7-ounce jar roasted red peppers
One 15-ounce can chickpeas- rinsed and drained
One 15-ounce can cannellini (white kidney) beans, drained & rinsed
1/4 tahini
3garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
2 tablespoons low-fat plain yogurt
Sea salt & pepper to taste
Mix all ingredients except salt & pepper in a food processor. Process until mixture is smooth.
Season with salt & pepper.
Cover & refrigerate. Serve chilled or at room tempature.
- Brenda's Tip: This is better the Next Day!
Nutrition Facts: Serving size, 1ounce-calories 65, fiber 1.5g, protein 3g, fat 2g, saturated fat 0g, carbohydrate 9g, cholesterol 0mg, sodium 110mg, sugars 2g.
One 7-ounce jar roasted red peppers
One 15-ounce can chickpeas- rinsed and drained
One 15-ounce can cannellini (white kidney) beans, drained & rinsed
1/4 tahini
3garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
2 tablespoons low-fat plain yogurt
Sea salt & pepper to taste
Mix all ingredients except salt & pepper in a food processor. Process until mixture is smooth.
Season with salt & pepper.
Cover & refrigerate. Serve chilled or at room tempature.
- Brenda's Tip: This is better the Next Day!
Nutrition Facts: Serving size, 1ounce-calories 65, fiber 1.5g, protein 3g, fat 2g, saturated fat 0g, carbohydrate 9g, cholesterol 0mg, sodium 110mg, sugars 2g.
Sunday, May 27, 2012
Healthy Tuna Salad
(0g fiber/serving)
1 small can light tuna in water, drained
1 tablespoon light mayo
1/2 tablespoon pickle relish
2 slices of fresh apple, chopped
1/2 teaspoon celery seed
Black Pepper to taste
Mix all ingredients well & chill.
Nutrition Facts: Serving size, 1 ounce-calories 40, fiber 0g, protein 6g, fat 1g, saturated fat 0g, carbohydrate 1g, cholesterol 8mg, sodium 35 mg, sugars 0g.
From Book: The Fiber35 Diet
1 small can light tuna in water, drained
1 tablespoon light mayo
1/2 tablespoon pickle relish
2 slices of fresh apple, chopped
1/2 teaspoon celery seed
Black Pepper to taste
Mix all ingredients well & chill.
Nutrition Facts: Serving size, 1 ounce-calories 40, fiber 0g, protein 6g, fat 1g, saturated fat 0g, carbohydrate 1g, cholesterol 8mg, sodium 35 mg, sugars 0g.
From Book: The Fiber35 Diet
Saturday, May 26, 2012
Healthy Snack Ideas
Snacks Ideas:
Pineapple & Cottage Cheese:
Nutrition Facts: Calories 100, fiber 1g protein 12g.
Apple with Almond Butter:
Raspberries and Cottage Cheese:
Brown Rice Cake with Almond Butter:
Celery and Hummus:
Nutrition Facts: Calories 85, fiber 3.5g protein 4g.
Crackers and Guacamole:
Nutrition Facts: Calories 132, fiber 7.5g protein 3g.
Tortilla Chips & Salsa:
Smoked Tuna and Celery:
Celery and Tuna Salad:
Nutrition Facts: Calories 60, fiber 2g protein 7g.
From Book: The Fiber35 Diet
Pineapple & Cottage Cheese:
- 1/2 cup fresh pineapple and 3 ounces low-fat cottage cheese
Nutrition Facts: Calories 100, fiber 1g protein 12g.
Apple with Almond Butter:
- 1 medium apple, sliced, with 1 tablespoon almond butter
Raspberries and Cottage Cheese:
- 1/2 cup raspberries with 3 ounces low-fat cottage cheese
Brown Rice Cake with Almond Butter:
- 1 brown rice cake with 1 teaspoon almond butter
Celery and Hummus:
- 2 ribs celery with 1 ounce (2tablespoons) homemade hummus
Nutrition Facts: Calories 85, fiber 3.5g protein 4g.
Crackers and Guacamole:
- 2 flax crackers with 2 ounces homemade guacamole
Nutrition Facts: Calories 132, fiber 7.5g protein 3g.
Tortilla Chips & Salsa:
- 1 ounce blue corn tortilla chips (15chips) and 2 ounces (4tablespoons) homemade salsa
- (click here for: salsa recipe )
Nutrition Facts: Calories 150, fiber 3g protein 3g.
Crackers and Egg Salad:- 2 flax seed crackers with 1 ounce (2tablespoons) homemade egg salad.
- (egg salad recipe)
Nutrition Facts: Calories 100, fiber 4.5g protein 5g.
Popcorn:- 4 cups air-popped corn
Smoked Tuna and Celery:
- 2 tablespoons smoked tuna spread & 2 ribs celery
Celery and Tuna Salad:
- 2 ribs celery with 1 ounce (2 tablespoons) homemade tuna salad
Nutrition Facts: Calories 60, fiber 2g protein 7g.
From Book: The Fiber35 Diet
Saturday, April 28, 2012
Energy Solutions for All E-Types ~From DR OZ
While at the Gym I was watching Dr OZ & they were talking about body types & increasing your energy. I thought some of you may like a few of these ideas.
If you constantly feel exhausted, run-down, and like you just can’t get yourself going, it’s time to supercharge your energy. Dr. Oz lets you in on his secrets that will rewrite the rules on how you can get your energy back so you can feel better than ever. Added to Articles on Mon 04/23/2012
If you constantly feel exhausted, run-down, and like you just can’t get yourself going, it’s time to supercharge your energy. Dr. Oz lets you in on his secrets that will rewrite the rules on how you can get your energy back so you can feel better than ever. Added to Articles on Mon 04/23/2012
Energy Solution 2: Ginseng coffee marinade
Give your morning coffee an extra jolt with ginseng. Simply add 30 drops of Siberian ginseng extract to a half-cup of water, then soak a coffee filter in the solution overnight. By brewing your coffee through the filter, you’ll infuse your cup of joe with ginseng, which has been shown to help the body respond better to stress.
Energy Solution 3: Nut Soak
We all know nuts are a terrific source of protein, but you may not have known you can’t unlock all the energy you want from nuts because they’re covered in phytates. Phytates are an indigestible plant compound that inhibits our enzymes from digesting nuts fully. By soaking the nuts in purified water overnight, you’ll wash away phytates and make the nuts easily digestible, including the key nutrients you need to boost your energy.
Energy Solution 4: Frankincense Pillow Puff
If a poor night’s sleep is sapping your energy, add frankincense to your sleep routine. Frankincense, a tree resin available as an extract, contains potent anti-anxiety properties. Add 30 drops of the extract into a handful of cotton balls and scatter them in your pillowcase. The pillowcase acts as a natural filter to subdue the scent, while you reap the benefits of frankincense’s relaxing and restorative properties while you sleep, so you can wake up recharged and ready to face the day.
From Dr OZ,
Give your morning coffee an extra jolt with ginseng. Simply add 30 drops of Siberian ginseng extract to a half-cup of water, then soak a coffee filter in the solution overnight. By brewing your coffee through the filter, you’ll infuse your cup of joe with ginseng, which has been shown to help the body respond better to stress.
Energy Solution 3: Nut Soak
We all know nuts are a terrific source of protein, but you may not have known you can’t unlock all the energy you want from nuts because they’re covered in phytates. Phytates are an indigestible plant compound that inhibits our enzymes from digesting nuts fully. By soaking the nuts in purified water overnight, you’ll wash away phytates and make the nuts easily digestible, including the key nutrients you need to boost your energy.
Energy Solution 4: Frankincense Pillow Puff
If a poor night’s sleep is sapping your energy, add frankincense to your sleep routine. Frankincense, a tree resin available as an extract, contains potent anti-anxiety properties. Add 30 drops of the extract into a handful of cotton balls and scatter them in your pillowcase. The pillowcase acts as a natural filter to subdue the scent, while you reap the benefits of frankincense’s relaxing and restorative properties while you sleep, so you can wake up recharged and ready to face the day.
From Dr OZ,
Fat-Burning Choco-Fruity Smoothie
Fat-Burning Choco-Fruity Smoothie
Does your body tend to store excess fat on your bottom? With ingredients like chitosan and whey protein, that helps your body build lean muscle mass and burn fat, you can kick that butt fat to the curb.
Ingredients
1 scoop whey protein
1000 mg of chitosan
1 cup water
4-5 ice cubes
1/2 banana
1 handful of frozen blueberries
1/2 pack milled flaxseed
1 tsp unsweetened cocoa
Directions
Combine ingredients in blender and enjoy!
Dr Oz
1 scoop whey protein
1000 mg of chitosan
1 cup water
4-5 ice cubes
1/2 banana
1 handful of frozen blueberries
1/2 pack milled flaxseed
1 tsp unsweetened cocoa
Directions
Combine ingredients in blender and enjoy!
Dr Oz
Fruit and Fiber Breakfast Bar
Fruit and Fiber Breakfast Bar
Constipation is a painful and potentially toxic everyday problem that no one wants to live with. Conquer constipation with Dr. Oz’s easy, no-bake breakfast bar! This yummy, fiber-rich recipe not only treats your constipation, it prevents it too!
Ingredients
1 tsp psyllium
1/4 cup raspberries
1/4 cup oat bran
1 tbsp pumpkin seeds
Applesauce to taste
Directions
Mix all ingredients. Mold mixture into a bar shape and refrigerate until hard. Enjoy!
From Dr Oz
1 tsp psyllium
1/4 cup raspberries
1/4 cup oat bran
1 tbsp pumpkin seeds
Applesauce to taste
Directions
Mix all ingredients. Mold mixture into a bar shape and refrigerate until hard. Enjoy!
From Dr Oz
Hungry Girl's Red Hot Apple Pie in a Mug
Hungry Girl's Red Hot Apple Pie in a Mug
We all know where the buttery crust of traditional apple pie ends up – on the scale. Get the same satisfaction, without any of the guilt, with this unconventional recipe from TV host, author and "foodologist" Hungry Girl Lisa Lillien. This modified dessert goes a long way on flavor. Set the microwave and enjoy!
Ingredients
Makes 1 serving
1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 to 15 pieces Red Hots cinnamon-flavored candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers, crushed
Dash cinnamon
Directions
Place apple cubes in a microwave-safe cup or mug. Top with Red Hots – the more you use, the hotter the results! Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for 1 to 2 minutes, until apple cubes are soft.
Mix well. Let cool, at least 10 minutes. Top with crushed graham crackers and cinnamon. Enjoy!
Nutrition Facts
135 calories
0.5g fat
44mg sodium
46g carbs
3.5g fiber
23.5g sugars
0.5g protein
Makes 1 serving
1 medium Fuji apple, cored and cut into 1/2-inch cubes
12 to 15 pieces Red Hots cinnamon-flavored candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers, crushed
Dash cinnamon
Directions
Place apple cubes in a microwave-safe cup or mug. Top with Red Hots – the more you use, the hotter the results! Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for 1 to 2 minutes, until apple cubes are soft.
Mix well. Let cool, at least 10 minutes. Top with crushed graham crackers and cinnamon. Enjoy!
Nutrition Facts
135 calories
0.5g fat
44mg sodium
46g carbs
3.5g fiber
23.5g sugars
0.5g protein
Strawberry Pudding
Strawberry Pudding
For a healthy dessert alternative, this naturally sweet pudding recipe is a tasty treat and has no added sugar. Substituting protein-rich tofu for heavy milks and creams makes this dish much lighter and diet-friendly.
Serves 4
8 oz frozen strawberries, unsweetened, thawed and drained
8 oz firm or extra-firm silken tofu
1 tbsp orange zest
1/4 cup agave nectar (optional)
1 tbsp vanilla extract
4 fresh strawberries, sliced
Directions
In a food processor, combine all ingredients, except for the sliced strawberries, stopping after 1 minute to scrape the sides of the bowl.
Blend for an additional minute or until the mix is very smooth.
Divide the mix evenly among small bowls, and chill for at least 1 hour.
Garnish with sliced strawberries and serve immediately.
From DR OZ show
8 oz frozen strawberries, unsweetened, thawed and drained
8 oz firm or extra-firm silken tofu
1 tbsp orange zest
1/4 cup agave nectar (optional)
1 tbsp vanilla extract
4 fresh strawberries, sliced
Directions
In a food processor, combine all ingredients, except for the sliced strawberries, stopping after 1 minute to scrape the sides of the bowl.
Blend for an additional minute or until the mix is very smooth.
Divide the mix evenly among small bowls, and chill for at least 1 hour.
Garnish with sliced strawberries and serve immediately.
From DR OZ show
Thursday, March 8, 2012
Black Bean Brownies
Black Bean Brownies
Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Servings: 16
...
"These brownies are gluten-, dairy-, and soy free."
Ingredients:
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
ALL RIGHTS RESERVED © 2012 Allrecipes.com http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=161701&origin=detail&&Servings=16
* So for a few years I have heard how great these brownies. I and my friend made these Thursday night. The results I left out the two optional items & took them to work.
My friend who also made added the chocolate chip but not the coffee. She said they were great the nice thing was that she wasn't craving to eat the whole pan.
At work I just sat them on the table people took them when I went & asked them what they thought some said ok but what is in it? One said is it ok if I throw it away.. they must be just to healthy? One told someone, "oh those are so good you should try it".. the look on the guys face must have been shock because the one who offered started laughing. My husband also tried it & thought it was very strong.
The results with out the chocolate chips it just doesn't tast like a normal brownie. I do want to try these again & see how much difference the chips would make.
If you have made this before or decide to make them let me know what you think.
Prep Time: 10 Minutes
Cook Time: 30 Minutes Ready In: 40 Minutes
Servings: 16
...
"These brownies are gluten-, dairy-, and soy free."
Ingredients:
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon instant coffee (optional)
1/2 cup milk chocolate chips (optional)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
ALL RIGHTS RESERVED © 2012 Allrecipes.com http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=161701&origin=detail&&Servings=16
* So for a few years I have heard how great these brownies. I and my friend made these Thursday night. The results I left out the two optional items & took them to work.
My friend who also made added the chocolate chip but not the coffee. She said they were great the nice thing was that she wasn't craving to eat the whole pan.
At work I just sat them on the table people took them when I went & asked them what they thought some said ok but what is in it? One said is it ok if I throw it away.. they must be just to healthy? One told someone, "oh those are so good you should try it".. the look on the guys face must have been shock because the one who offered started laughing. My husband also tried it & thought it was very strong.
The results with out the chocolate chips it just doesn't tast like a normal brownie. I do want to try these again & see how much difference the chips would make.
If you have made this before or decide to make them let me know what you think.
Saturday, February 11, 2012
Healthy Banana Smoothie
Healthy Banana Smoothie
Ingredients:
-2 bananas
-10 ice cubes
-1 cup of water
- 1 TBS of ground cinnamon
Directions:
Put the ice, water, and bananas in a blender, then blend until you have a consistent texture. After add the cinnamon in the blender and use your blenders stir function until you can no longer see it.
If you find that it is too thick, just add a little bit of water to thin it out. On the other hand, if it is too thin, you can add more ice to thicken it up to your liking. Also, you can get creative with the flavoring. So, next time, if you don’t feel like cinnamon, try cocoa powder and have a chocolate one.
Read more: http://notecook.com/drinks/healthy-banana-smoothie/#ixzz1l0i7dnny
This banana smoothie tastes more like a milkshake and is delicious and nutritious!
-2 bananas
-10 ice cubes
-1 cup of water
- 1 TBS of ground cinnamon
Directions:
Put the ice, water, and bananas in a blender, then blend until you have a consistent texture. After add the cinnamon in the blender and use your blenders stir function until you can no longer see it.
If you find that it is too thick, just add a little bit of water to thin it out. On the other hand, if it is too thin, you can add more ice to thicken it up to your liking. Also, you can get creative with the flavoring. So, next time, if you don’t feel like cinnamon, try cocoa powder and have a chocolate one.
Read more: http://notecook.com/drinks/healthy-banana-smoothie/#ixzz1l0i7dnny
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