Like millions of other people, you may be searching for a healthy and effective weight loss plan that includes the additional benefits of being uncomplicated and undemanding. Well, this is the place to find them! Read this article to determine how you can lose weight and keep it off.
Keep as active as possible. Riding a bike or taking a stroll will help you lose weight, while located on the couch will not. Some activity each day is what you need to do, so get on your feet!
Every diet program must include fitness activities. When trying to lose weight, your goal should be daily exercise sessions of at least 30 minutes. Think about joining a club or group that offers something that appeals to you, like tennis, golf or dancing. It can also help if you want to meet new people. These people will often inspire you to stay committed to your fitness plan.
A simple method is by eating a salad before every dinner. Salads are high in fiber, and they make you feel full with fewer calories. Avoid putting extra cheese and dressing on your salad, because this increases the calories and fat.
Pay close attention to the foodstuffs that suit your needs. A lot of people eat things out of habit instead of eating what they enjoy. Try to savor each bite. If the food isn’t cooked right at a restaurant, order another dish or send it back to be remade. You don’t have to eat something simply because you got it. Your health takes precedence over money every time. You can shed unwanted pounds if you consider mindfully what you do and you should not eat. This is a choice that could be very personal.
You have to have shoes that fit you well when you are ready to start exercising. If you don’t put forth the effort to find well-fitting shoes, you will end up with sore feet on top of the muscles aches you are going to experience from increased activity. Your shoes don’t have to be expensive, just make sure just to walk around in them a bit to make sure they fit your toes well.
If you are seeking fat loss, avoid evening desire for food. Our metabolism slows down when we are sleeping, which means that foods you eat late at night before bed will mostly be stored as fat. You will find yourself shedding weight when you eat dinner late and avoiding late-night snacks.
Surely you are happy you chose to read this article now. This article has probably inspired you to earn some changes in how you live for optimal health. Get rid of those pounds by using these tips. Once you shed the unwanted pounds, continue to work hard at not regaining it so you can enjoy the fruits of your labor! howtolosebellyfat.com.au/helpful-tips-for-reaching-your-h…
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It’s hard to go wrong with chocolate candies and flavored vodka; particularly if you’re late on your gift giving during the holidays. Fortunately these recipes are a breeze to whip up and you’re recipients will love them.
The raw eggplant fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Traditionally, recipes would advise the salting, rinsing and draining of the sliced fruit (known as "degorging") to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties – including those large, purple varieties commonly imported into western Europe – do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible, so peeling is not required.
The plant is used in cuisines from Japan to Spain. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. However, arguably the most famous Turkish eggplant dish duo is İmam bayıldı (vegetarian) and Karnıyarık (with minced meat). – Excerpt from Wikipedia
James Beard award winning chef Chris Schlesinger of the East Coast Grill makes his Latin Spice Crusted Mahi Mahi with grilled avocado and pineapple salsa.
Chris also shares three tips on grilling fish perfectly.
About Chef Schlesinger:
Chris Schlesinger has been owner and Chef at East Coast Grill for the past 25 years. He is the coauthor with John Willoughby of five cookbooks: the James Beard Cookbook Award winner, The Thrill of the Grill; Salsas, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; and License to Grill. They also have a monthly feature in The New York Times, and have written numerous articles for magazines such as GQ and Food & Wine. Chris is also a contributing editor for Saveur magazine.
An accomplished cooking teacher, Chris has taught culinary students at his alma mater, the Culinary Institute of America, at both the New York and Napa Valley campuses. He was the winner of the 1996 James Beard Awards Best Chef of the Northeast. He has appeared on dozens of television shows around the USA to talk about food and cooking, has been a guest speaker at numerous conferences, and has been featured in over 200 magazine and newspaper articles.
A nice vegetarian/vegan dish for those cold and short winter/autumn days.
It is very easy to make. You cook everything in one pot. Very quick and simple, no messing!.
It should take around 40 minutes, including preparation and cooking time.
Ingredients for 2
– Green lentils. Half small cup of coffe per person. Green Lentils are available in any Indian or eastern shop :). "Lenteja Pardina" in Spain pardina the best lentil one for this type of dish .
– 1 or 2 potatoes
– 1 dry bay leaf
– 1 Carrot
– 1 Green pepper
– 1 tea spoon of Smoked Spanish Papikra – sweet (Pimenton Dulce)
– Vegetable stock (stock cubes are fine)
– Put some olive oil in pot/pan, heat it up
– Add some crushed garlic and stir (The oil will get the flavor f the garlic)
– Add some sweet Spanish paprika (Pimenton Dulce). Stir for few seconds. 1 tea spoon.
– Add the lentils, stir. Here you need to make sure that the paprika does not burn, or it will get a bitter like flavor. Just add the lentils, stir a couple of times and add the rest
– Quickly add the (whole) carrot, chopped potatoes, chopped peppers and cover it with stock (the water must be cold)
– Add the bay leaf
– Bring it to the boil and then reduce the heat. Let it simmer for 20-30 min (till the potatoes and lentils are soft). It could take a bit more, check every now and then
– The trick is to cut the potatoes small/big enough so the will cook when the lentils are cooked.
– "Quick" to cook lentils will not work as the potato takes also some time to cook
– The carrot is shown on the picture whole, but you could cut it for serving. You should also cook it whole so everything is cooked at the same time.
– Traditionally this dish has also some chorizo, ham or other types of cured meats.
I love making this simple black bean and corn salad during the summer months as it’s both refreshing and savory and super easy to prepare. You can also serve it as a salsa by digging in with chips or tostadas. Never forget to pair it with a chardonnay or rosé.
LA recette de
PAILLES AU FROMAGE
LES INGREDIENTS :
(désolé mais ma vieille tante Catherine ne cuisinait pas métrique)
2 tasses de farine
2 c. à thé de poudre à pâte
1 c. à thé de sel
2 c. à table de beurre
2 c. à table de Crisco (Saindoux) (ne pas confondre avec l’huile de la même marque…)
1 tasse d’eau froide (on n’utilise pas toute cette quantité)
1 lb de fromage râpé (utiliser de préférence du fromage cheddar extra vieux, disponible dans certains commerces spécialisés.).
•Préchauffer le four à 350° F (mettre deux grilles, une au tiers inférieur et l’autre au tiers supérieur).
•Râper finement le fromage et l’étendre sur un papier ciré pour qu’il perde un peu de son humidité.
•Mélanger la farine, le sel et la poudre à pâte.
•Ajouter le Crisco et le beurre et couper avec deux couteaux.
(Les modernes pourront faire cette étape au mélangeur à pâtisserie et zut pour la poésie… mais il n’est pas nécessaire de trop homogénéiser à cette étape).
•Ajouter progressivement juste assez d’eau pour obtenir une pâte peu collante en pétrissant avec les mains
(on n’utilise donc pas toute l’eau).
•Incorporer progressivement le fromage râpé. Pétrir modérément à chaque ajout jusqu’à ce que le fromage soit incorporé complètement.
•Séparer la pâte en quatre boules égales.
•À l’aide d’un rouleau légèrement enfariné, étendre une boule de pâte en une couche d’environ 1/4"-1/8" d’épais.
•À l’aide d’une roulette dentelée, couper en bâtons (pailles) de 1/4" de large.
•Étendre les pailles sur une tôle graissée au Crisco. (Il est plus facile de couper et de mettre sur la tôle, les pailles une à une)
•Cuire 6 minutes sur la grille du haut, ensuite TOURNEZ la tôle ET mettre 6 minutes sur la grille du bas.
•Considérer la cuisson terminée lorsque les bouts des pailles brunissent. Les pailles devraient être légèrement jaunâtres.
(Selon toute vraisemblance, votre four se comporte légèrement différemment du mien. Surveillez votre première fournée et ajustez le temps de cuisson en conséquence).
•Décoller les pailles de la tôle (rapidement pendant qu’elles sont encore chaudes) à l’aide d’un couteau ou d’une spatule et les placer sur une grille à l’air libre pour les laisser refroidir.
•Entreposer les pailles dans une boîte métallique hermétique.
Cette recette est plus facile à réussir avec du fromage extra vieux car il est plus sec et nettement plus « goûteux ».
Il est plus difficile de réussir cette recette l’été, car l’humidité ambiante tend à rend les pailles un peu molles. Mais cet inconvénient pour certains est apprécié par d’autres (les goûts et les couleurs…)
Pour éviter d’avoir des pailles trop humides, on peut étendre sur un papier ciré le fromage fraîchement râpé pour le laisser sécher quelque peu.
Pour incorporer le fromage, aplatir la pâte dans un bol. Ajouter une bonne couche de fromage. Plier la pâte en deux. Aplatir le tout avec votre poing. Rajouter du fromage. Répéter jusqu’à ce que tout le fromage ait été utilisé. Pétrir en utilisant vos pouces pour incorporer le fromage à la pâte.
Une des étapes les plus difficiles est d’étendre la pâte au rouleau. Pour éviter que la pâte ne se brise, rouler par petits coups de rouleau. Faites pivoter la pâte fréquemment. Vous pourrez ainsi aplatir la pâte progressivement tout en contrôlant sa cohésion. (La forte quantité de fromage rend celle-ci un peu friable).
Couper les pailles légèrement plus large qu’elles ne sont épaisses. Sinon, elles ont tendance à s’affaisser après avoir monté à la cuisson. Ces pailles sont relativement fragiles donc une longueur de huit pouces environ vous évitera bien des bris et ennuis.
Pour couper les pailles, on peut utiliser une roulette dentelée, pour l’esthétique…
Rédaction: Jean-Pierre Bonin.
Mes remerciements à Catherine Morrissette.
Ze Cheese Straws recipe
ZE INGREDIENTS :
(sorry but my old aunt Catherine didn’t cook metric)
2 cups flour
2 tea spoons baking soda
1 tea spoons salt
2 table spoons butter
2 table spoons Crisco (Shortening)
1 cup cold water (we do NOT use all this quantity)
1 pound grated (shredded) cheese cheddar (preferably extra-old cheddar, available in specialized stores.).
•Preheat oven to 350° F (use two grills, one at the bottom third, the other one on the top third).
•Finely shred the chesse and spreap it on wax paper so it can loose some humidity.
•Mix the flour, salt and baking soda.
•Add the Crisco and butter and cut with two knives.
(If you prefer a more modern approuch, you could do this step with a pastry blender and forget being poetic… but it really isn’t necessary to homogenize too much at this moment).
•Progressively add just enough water to get a non sticky dough while kneading with your hands
(thus we do NOT use all the water).
•Progressively incorporate the grated cheddar. Moderately knead each time you add cheddar until all the cheese is incorporated.
•Separate the dough into four « equal » balls.
•Use a rolling pin (slightly coated with flour), to spread the dough down to aprroximatively 1/4"-1/8" thin.
•Use a pastry wheel crimper to cut the dough in straws (sticks) about ¼ inch wide.
•Deposit the straws one by one on a pregreassed (with Crisco) flat pastry baking tray.
•Bake 6 minutes on the upper grill, then TURN the tray AND bake 6 minutes on the bottom grill.
•When the tips of the straws turn brownnish, baking is done. Straws should be slightly yellowish.
(In all likelyhood, your oven will will react slightly differently from mine. Consequently do keep an eye on your first batch and reajust cooking time accordingly).
•Lift straws from the tray carefully with a knife (do this quickly while they are still warm) and then place them on a grill to let them cool down.
•Keep the straws in an hermetic metal box
This recipe will be at its best with extra-old cheddar as it is dryer and more flavourful.
It is harder to make this recipe in summer as the ambiant humidity tends to make the straws somewhat less crunchy. But what is an inconvenience for some is appreciated by others (colors and taste…)
To avoid having humid straws, you can spread the grated cheese on a wax paper sheet and let it dry for some time prior to incorporating it to the dough.
To incorporate the chesse, flaten the dough in a bowl. Add a « good » layer of grated cheese. Fold the dough over in two. Again flaten the dough with your fist. Add some cheese. Repeat until all the cheese has been used. Knead using your thumbs to mix the cheese with the dough.
One of the most difficult step is to spread the dough with the rolling pin. To prevent the dough from « breaking » At the edges, roll with small moves. Rotate the dough frequently. You will thus be able to control the dough and avoid large cracks. (The large amount of cheddar makes the dough crumbly).
Cut the straws slightly larger than their thickness. Otherwise they will tend to collapse on the side while baking. The straws are fragile and you should cut them at a maximum lenght of 8 inches (before baking of course…).
Use a pastry wheel crimper is for aesthetics…
Redaction: Jean-Pierre Bonin.
My thanks to Catherine Morrissette.