Diets & Weight Loss

Want to do good?

For your health and fitness, here is the list of 15 foods to eat regularly, even daily for some, to live centenary ...

These 15 foods can be classified as "functional foods".



aromatic health food
1) Garlic
Garlic has antibacterial properties related to a compound called allicin that gives it its characteristic odor. Garlic also has anti-clotting effects, draining and arterial hypotensive. With antioxidant flavonoids it contains, garlic also plays a role in the prevention of digestive cancers, cardiovascular disease and lower cholesterol.

2) The onion
Onion also has antibacterial properties, but also antiseptic. Onion kills bacteria that cause cavities, gingivitis, periodontitis and certain angina. Onion inhibits some inflammatory mediators, which makes this garlicky a potential ally in inflammatory diseases such as asthma and smoking.

3) Other herbs
Herbs such as rosemary, thyme, oregano, basil, mint, are very rich in essential family terpenes (which give them their fragrance) oils. These terpenes are able to act on a wide variety of tumors by reducing the proliferation of cancer cells or causing their death.

4) turmeric and black pepper
Powerful antioxidant, anti-inflammatory and anti-cancer, turmeric is a spice to be included in the daily menus. Associated with black pepper, turmeric properties are increased tenfold.

5) Soy
Soy contains isoflavones, powerful antioxidants that reduce the risk of cancer, cardiovascular disease, lower cholesterol and relieve signs of menopause.
Soy comes in the form of tofu, tempeh, miso, edamame (soybeans cooked), soy sauce, soy milk or soy yogurt. Please note, bean sprouts have nothing to do with real soy. Besides isoflavones, soy has many advantages: high protein, essential fatty acids, vitamins, minerals and dietary fiber.

6) Mushrooms
Some fungi, like mushrooms Japanese Shiitake, Maitake and Reishi stimulate the immune system. This effect is related to these fungi polysaccharides such as beta-glucans and lentinanes. These stimulatory properties of the immune system, particularly useful for cancer, were left with oyster mushrooms and even Paris.

7) Red fruits
Raspberries, strawberries, blackberries, blueberries, black currants, berries Canada, cranberries and red grapes, are particularly rich in antioxidants fruits, polyphenols and flavonoids.
For example, a potential antioxidant raspberry 2 times higher than that of grapefruit and almost 9 times higher than that of the kiwifruit. Thus the red fruits prevent neurodegenerative diseases (including Alzheimers disease), lower blood pressure, increase good cholesterol, and prevent heart disease, slow tumor growth, eliminate environmental carcinogens etc.

8) Dark chocolate
Remedy against fatigue, chocolate also helps in the prevention of cardiovascular disease. It improves circulation problems by dilating the vessels, it reduces platelet aggregation, thins the blood and has anti-inflammatory and anticancer properties. Dark chocolate also has stimulant and euphoric effects, making this food a natural antidepressant. What more natural than to eat regularly, subject to compliance moderation because cocoa is not less caloric.

9) Fish
Rich in omega-3 fish is deemed beneficial to the cardiovascular system. Adequate intake of omega-3 also helps prevent cancer and mood disorders including depression. It is also recommended for pregnant women to fill omega-3 essential fatty acids in the brain development of the fetus.
Consume 2-3 times a week, focusing on small fish (they contain less mercury).

10) Ginger
Ginger contains antioxidants including very interesting to prevent cardiovascular disease, some cancers and other diseases associated with aging. This root has many anti-inflammatory properties, in particular useful in case of arthritis and rheumatism.
Finally, ginger aids digestion and helps to fight against nausea and vomiting.

11) Algae
Traditionally consumed in Asia, they begin to enjoy also in Europe. Very low in calories, algae are high in protein and fiber. All contain a lot of iodine, calcium, magnesium, potassium, phosphorus, iron, zinc, copper, selenium or ...

Seaweed is also the only plant to contain vitamin B12 (essential for the metabolism of nervous tissue), which specifically states in the framework of a vegetarian diet. Brown algae are rich in vitamins C and E, provitamin A red and green in C. Some even contain omega-3!
What are their health benefits? They help prevent hypertension, constipation, hyperthyroidism, tumors, they are antibacterial and worming.

12) Green tea
Anti-cancer par excellence, green tea also prevents heart disease by limiting the formation of atherosclerotic plaques, responsible for clogging arteries. It acts as a detoxifier of the body and prevents aging. And finally, it is assumed that it would help fight against neurodegenerative diseases such as Alzheimers disease.

13) Whole grains
Rich in fiber, whole grains should take their privileged place at our table at the expense of refined products, including industrial process they have lost much of their properties, including digestive and cardiovascular.
Wholemeal bread, complete with breakfast and other whole grains (rice, pasta ...) grains should be eaten daily.

14) Olive oil
Food flagship of the Mediterranean diet, olive has the advantage of being balanced in omega-3 and omega-6 oil. It has indisputable cardiovascular properties. It is recommended to alternate or mix it with canola oil, which has the advantage of being rich in omega-3.

15) Broccoli and other vegetables
Broccoli, cauliflower and Brussels sprouts, but also tomatoes and peppers, to beets and pumpkins are all excellent vegetables for health. Very low in calories, they provide much fiber, vitamins and minerals. These are foods of choice to eat twice a day, at lunch and dinner.

Ive got two out of three kids with new orthodontic work --- my eldest got braces a week ago, and her younger sister had a palate expander inserted yesterday (that expander thing kind of creeps me out).

This means we are eating an awful lot of soft food.

Garlic mashed potatoes were requested, and I was on a mission to see if I could make the whole dish directly in the slow cooker, without having to boil water or pull out a colander.

It worked! Youre going to love these potatoes ---- the garlic roasts along with the potatoes in the cooker in a bit of chicken broth, then gets mashed right on in with both cream and Parmesan cheeses.

The Ingredients.
serves 8-10
 
5 pounds red potatoes, mostly skinned and quartered
20 cloves of garlic, peeled (about 2 heads)
1 cup chicken broth (you can use vegetable)
1/2 block (4 ounces) of cream cheese, softened
1/2 cup grated Parmesan cheese
(salt to taste if needed at the table)

 The Directions.

Use a 6-quart slow cooker. Place the peeled and quartered potatoes into an empty slow cooker. I left the skin on a few of the potatoes for added color and texture; its completely up to you. Toss in the garlic cloves. Pour in chicken or vegetable broth. Cover, and cook on low for 7 to 8 hours or on high for 4 hours.

Check the potato doneness with a fork. The potato piece should slide right off, and the garlic should be a golden brown and pretty shiny. If you have a LOT of liquid in the bottom of the crock, you  might want to drain a bit of it out. I only ended up with what looked like a 1/4 cup or so accumulated (I used the Ninja Cooking System).

Add the cream cheese to the pot, and use an immersible hand blender to mash the potatoes, or you can use a whisk or potato masher if youd like a chunkier finished product. Stir in the Parmesan cheese. Salt to taste, if necessary, at the table.


The Verdict.

Delicious, creamy, and garlicky. The garlic is roasted, so the flavor is mellow and slightly nutty. There isnt any heat or bite from the garlic whatsoever, its incredibly smooth. We brought this to a friends house for dinner and it paired beautifully with oven roasted tri-tip and asparagus.

enjoy!

other garlicky goodness:
20-40 clove garlic chicken
roasted garlic
super duper garlic dip
roasted garlic spoonbread
honey garlic chicken
garlic baked potatoes
broccoli with roasted garlic and hazelnuts


weve got a giveaway for a new back-to-school backpack on Totally Together Journal, and LOTS of great prizes on the giveaway page!!

Day 271.

Last week Maura emailed and asked if I had a crockpot shepherds pie recipe. I didnt. I didnt even have a regular shepherds pie recipe, and actually wasnt too clear on what went into one.

She sent me a base recipe, and I made it the other night in the crockpot. I also made a box of macaroni and cheese (Annies gluten free, in the bright blue box) for the kids---just in case.

They ate the mac and cheese, but the stars must have been in a funky alignment because they also each ate a bowl of the shepherds pie.

I was astonished.

The Ingredients.

--3 cups leftover mashed potatoes
--1 lb ground turkey or beef
--2 cloves garlic, chopped
--2 cups frozen vegetables (I used roasted corn and peas)
--1 medium onion, chopped finely, or 1 T onion flakes
--1/2 tsp seasoned salt
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika (then a bit more for garnish)
--1 cup water
--2 cups shredded cheese

The Directions.

I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.

Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didnt but next time Id probably put the garlic and spices in with the meat in the frying pan, it would be easier.

Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.

Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so youre really just allowing the flavors to meld and the potatoes to crustify.

Someone will ask about using raw meat. Im sure it will work, but I have a swimming-in-fat-and-grease phobia, so I didnt do it. If you are going to try, Id cut the water down to 1/2 a cup and remember that the potatoes might not get the type of crust you are looking for unless you vent the crockpot with a chopstick or wooden spoon.

The Verdict.

I will make this again. I loved it that all of us ate the same thing at the table, and the kids really enjoyed the meat and potatoes.
Thank you, Maura!

Juice is the best way to supplement the minerals and vitamins in the diet. If you have children, it is also a great way to learn how to enjoy fruits and vegetables. You can enjoy delicious tasting juice recipes that you and your children to make love. Read on for tips on the original juice.

Save your homemade fruit juice in an airtight opaque, with no extra space for air. More air from ruining your juice to prevent, add filtered water to the top of the container, or use a food saver to remove the extra air. Fresh juice can be stored up to 24 hours.

Buy a juicer made ​​of high quality. This is important if you want to use your regular blender. A good juicer will make you want more juice, its easy to clean and maintain, and take a long time. Do not skimp on the price or you may end up buying more centrifuges that you want; Centrifuges bad just not the test of time.

Keep fruit juice as a cutting board, knives, measuring cups, juicer, etc. so you know where all your tools in one place forever, I am. One reason may stop jus because you do not keep your tools organized, so as to become overwhelmed and frustrated.

There are a million and one recipe to include in your juice recipes. You can try a combination like apple, carrot and ginger, or celery and pear. My favorites are apple pear and lemon, apple, cinnamon and honey. My favorite is the grandson of banana, mango and orange. Try new ideas to find your favorite!

When it comes to juice, one thing you want to consider, is the type of juicer that you should avoid is the juicer. Normally, it is less expensive, but retain the end or not able to extract a juice or not be able to nutrients from other ingredients.

Be open to try combinations of fruits and vegetables, which are usually not taken into account. Start with fruit juice regularly, such as carrot or apple, but then to be creative. Experiment with different types of fruit and vegetables. You can also use fresh herbs.

Start juices do not have to be expensive or time. You can dramatically improve the way you feel and see your children and with only fruit juice for a meal. Work at breakfast, lunch or dinner at the difference in the health of your family. Use the tips you read here by pressing a reality.

Day 208.

Happy Saturday! One of my most-requested and best-received crockpot appetizers is brie with candied pecans and cranberries. I like making it, because its so gosh darn easy and because it seems more involved and elegant than it really is.

I was reminded about baked brie in a pastry crust last week when I was thumbing through and old cookbook put out by Pillsbury. I had a wheel of brie in the fridge, and thought I might as well try to do it in the crockpot.

The Ingredients.

The super easy way:

--a wheel of brie
--refrigerated crescent rolls

The Gluten Free Way (or a home-made way of making crescent rolls):
from the best crescent roll recipe ever, thanks to Delightfully Gluten Free

--1 /4 cup butter
--3/4 cup small curd cottage cheese or sour cream
--1 cup Gluten Free Flour mix (I used Pamelas) or All-Purpose Flour
--1 t xanthum gum (omit if using AP flour)
--1/8 t salt
--1/4 t cream of tartar
--1/2 t baking soda
--1 T sugar

--wheel of brie

The Directions.

If making the dough at home, follow the tutorial from the Delightfully Gluten Free site. I used sour cream the first time I made this dough, but used the cottage cheese this time. Both types of dough were delicious.

Roll out the chilled dough or crescent rolls on a cutting board. Dont tear apart the little crescent roll triangles, keep them together. I didnt bother to use an actual rolling pin, I just squished the dough down with a piece of plastic wrap. Place the wheel of brie in the center and fold the dough around the edges. If you have enough dough to cover the top, go for it. I did not, and left a peek-hole.

Cover and cook on high for 3-4 hours, with a toothpick wedged in the cover for just a bit of a vent hole. I usually use a chopstick, but tried a toothpick this time. I did get some condensation on the lid, but was pleased with the results. Your brie will be done when the dough has browned on top, and begun to pull away from the sides of the crockpot, or dish.

I put the brie and the dough directly into my 4qt crockpot and baked it like that. In retrospect, I should have put the brie into an oven-safe round dish, and then put it into the crockpot for easier removal. I was able to get it out, but it wasnt very pretty. There may have been some bad words said.

The Verdict.

Oh Em Gee. Delicious, and very fun to make and present. I am overjoyed to have found this gluten free dough, and was so happy to give a nice big slice of this to my kids. They hated the cheese but liked the dough.

Hold on to your hats--this is a good one!

In my mind, there is no better pairing than peanut butter and chocolate. I have perfected the eating of the peanut butter cup---I take my time and eat all the chocolate first, and then eat the naked lump of peanut butter.

Its the little things make me happy. This pudding cake makes me happy!
So you should make it.
The directions sound complicated, but I know you can do it.

I used a 4-quart slow cooker, and the batter fit perfectly, and I was really happy with how thick the cake turned out. If you only have a 6-quart, Id put an oven-safe casserole dish all the way into your slow cooker, and load the ingredients into it. If the cake puffs up and overflows a bit while cooking (I dont think it will), its okay, because the goo will stay in your slow cooker.

The Ingredients.
serves 8

1 cup all-purpose flour (I used Pamelas Baking Mix)
1 cup sugar (divided. this is important, dont just start dumping, read on!)
1 teaspoon baking powder (even though Pamelas has baking powder in it, I used this amount)
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter (unless youre a rebel. then use chunky)
1/2 cup milk (I used fat free cows. to keep it light. HA!)
1 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water

The Directions.

Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.

The Verdict.

If you like peanut butter with your chocolate, or chocolate with your peanut butter (best ad campaign EVER), you will love this cake. The peanut butter cake floats to the top (totally trippy), leaving a layer of molten chocolate gooeyness underneath.


like peanut butter?

peanut butter brownies
peanut butter pork
peanut (not brittle) candy not peanut butter. but SO tasty.
peanut butter fondue
African Peanut Soup
chocolate frito candy to die for.

Our winter feeding helps us fight the cold, but the winter fatigue and depression.

Should you eat more when its cold? What are the foods you should be wary and those we should focus on? Can you drink a glass of alcohol to rejuvenate?

When its cold, is it necessary to eat more?



The cold should not be an excuse for our mouthful.
Indeed, our lifestyle (heating, transport ??) does not need to eat more when its very cold.

However, our desires are different in winter.
We aspire to more substantial dishes and simmering on the stove. If we should not go without, it should however adjust our menus accordingly, and if necessary, in case of trouble weight, reduce portions.

What foods should be preferred in winter?
What is needed is targeting a balanced diet:

Always leave enough room for vegetables, cooked and raw, including soups and salads.
Remember also the fruit, such as stewed or dried fruit, excellent for their vitamin, fiber and energy.
Dairy products, too, must be well proportioned. Recall that a particular portion of cheese per meal is sufficient, even every day. It must be taken into account when a quiche is prepared, or other preparation that already contains cheese ... ??
Similarly, one serving a day of meat, fish, ham or egg, is sufficient, even in winter.
Of course, throughout the year, industrial fats are hidden in moderation (butter, cream ??) and especially the hidden fats (pastries, cakes, cookies, ?? industrial flat).
As for the small glass of alcohol to warm up ...
Of course, mulled wine, hard liquor, liqueur are effective to rapidly increase body temperature.

However, alcohol has the disadvantage of tiring the body.

In other words, the boost that will provide much alcohol will be short-lived. This technique is not recommended

Day 335.

I think anything with the word "dijon" in the title instantly sounds exquisite and marvelous---even though its only a $2.99 condiment. Dijon is the show-off in the mustard family.

Carissa sent me this recipe on my birthday, and I printed it out right away. I was pleasantly surprised to have everything in the house already (well, minus the bay leaves).

The Ingredients.

--1 lb chicken pieces (I used frozen breast tenderloins)
--1 cup chicken broth
--2 sweet potatoes, peeled and chopped
--1 onion, chopped
--2 T dijon mustard
--3 T maple syrup
--3 cloves garlic, chopped
--2 bay leaves
--1 tsp thyme

The Directions.

I used a 4 quart crockpot---it was a good size. This fed the four of us with a tiny bit left for lunch the next day. If you have a large family or would like leftovers, double the quantity.

Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and dijon mustard.

Peel and slice the sweet potato, and add to the pot. Add the onion and garlic. If you dont want your onion to have a crunch, put it at the bottom of the crockpot; otherwise on top of the chicken is fine.

Pour in the chicken broth. Add the bay leaves.

Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and the vegetables reach desired tenderness.

The Verdict.

Very good, and quite moist. The picture up above is a bit misleading----I had enough juice in the pot to ladle over the vegetables and some leftover white rice. The sweet potato fell apart a bit, so some were more mashed than chunky. The kids each ate 2 of the breast tenderloins, and a bit of sweet potato.

Thank you, Carissa --I really liked this chicken a lot-- I enjoyed the flavor and appreciated how easy it was to throw together.

Day 362.

Raise your hand if you got a Little Dipper for the Holidays.

The Little Dipper is so much fun----here are all of the dips and things Ive made this year: Little Dipper recipes. Except the chicken and brown rice casserole. I have no idea how that showed up in there. Weird.

Jen T. sent me this recipe, and the kids and I had it for lunch the other day. When its cooked, it looks like a big pile of fluffy snow.

The Ingredients.

--8 oz cream cheese
--2/3 cup shredded swiss cheese
--2 T apple juice
--1/2 tsp orange zest
--1/2 cup sweetened dried cranberries

The Directions.

Plug in your Little Dipper to get it started warming up. Shove the block of cream cheese down into it. You may need to squish it in with a spoon. I promise it will fit. Shred the swiss, and add it. Grate the orange and add the zest. Add the apple juice. Cover and let it cook for 45 minutes to an hour. When the cream and swiss cheese have fully melted, stir in the dried cranberries.

Serve with your favorite crackers or apple slices. Were really liking the new nut and rice crackers Blue Diamond puts out.

The Verdict.

Delicious. The original recipe called for 1 tsp of orange zest, but were not big fans of orange zest, so I only added 1/2 tsp. It was still plenty zesty for us, and I probably could have omitted it all together for us. But then I would have needed to change the name.

The swiss and cream cheese melted together beautifully and were a delicious combination.

Thank you, Jen!