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Wednesday, October 30, 2013

Fatty Foods that Can Actually Help You Lose Weight





You already know that foods rich in saturated fats are about as good for your arteries as pouring superglue in them. But not all fats deserve a bad rap. 
Foods with healthy fats are not only good for your heart, but they also make the best go-to snacks for controlling hunger and promotingweight loss, according to chief medical consultant for "The Dr. Oz Show" and co-founder of YouBeauty, Mike Roizen, M.D. This includes the healthy fats found in safflower, coconut, cod liver, olive and canola oils, as well as omega-3 DHA, walnuts, macadamia nuts and chia seeds. In short, these oils and the foods that contain them can promote weight loss and waist loss. 
 After reviewing findings with the Cleveland ClinicDr. Roizen says that your best bet is to have these oils before a meal. "My best estimate and that of the Cleveland Clinic committee were that two tablespoons of these oils first thing in the morning and at the start of every meal works," he says. "All data look similar for weight and waist loss and appetite control using oils and non-cooked foods with these oils in this way, whether safflower, coconut, walnut, fish, olive or macadamia oil." 
Dr. Roizen also recommends using these oils in specific ways. For example, he advises opting for virgin, cold pressed oils and not cooking or heating them. Secondly, he suggests consuming 70 to 140 calories of these fatty foods 25 minutes before a meal to help control appetite. That translates to drizzling one to two teaspoons of a healthy oil on your food or popping 12 walnut halves or eight macadamia nuts.
When taken this way, Dr. Roizen notes there is "strong scientific evidence" that these oils and foods decrease appetite while promoting weight loss. "A little fat-70 to 140 calories worth-before a meal stimulates the release of the hormone cholycystokinin (and other effects) from your early intestinal wall, stimulating your vagus nerve to decrease stomach emptying-so your stomach stays more full so you feel full," he says, "and telling the satiety center in your brain that you are no longer hungry.
 Along with helping you drop extra pounds and those stubborn inches around the belly, thesehealthy oils can lower your risk for cancer, improve long-term memory, decrease inflammation and reduce cholesterol levels and blood pressure. What's more, these good-for-you fats can also make your skin look fantastic by reducing acne, dry skin and premature wrinkles. (Can somebody grab us some walnuts, please?) 
The bottom line: Losing weight and feeling great doesn't have to mean ditching all fats from your diet. So quit depriving yourself and start munching on these eight snacks that contain healthy fats.
Hard-Boiled Omega-3-Enriched Egg
These eggs come from hens fed an omega-3 enriched diet, typically from flaxseeds. You can find omega-rich eggs at most grocery stores. Simply boil a small batch and enjoy one for a satisfying snack.
Trail Mix
 Make your own healthy-fats trail mix by combining walnuts with dried fruit like raisins, cranberries and apricots. Walnuts are comprised of 15 percent protein, 15 percent carbs and 65 percent healthy oils. They also have an ideal ratio of omega-3 and omega-6 fatty acids for your body. 
Flaxseeds Sprinkled On Salad
 Just 2 tablespoons of flaxseeds contain nearly 200 percent of your recommended daily value ofomega-3 fatty acids. Bonus: Make your own olive-oil salad dressing by combining 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 teaspoon agave nectar, 1/4 teaspoon dry mustard and sea salt and freshly ground black pepper to taste. 
Macadamia Nuts, On Non-fat or Greek Yogurt
 A whopping 83 percent of fats found in macadamia nuts are the "good fats," making this one of Dr. Roizen's favorites for getting a dose of healthy fats. Add 1/4 cup of these nuts to your favorite yogurt and top with fresh berries for an extra healthy punch. 
Mini bruschetta
Take a slice of whole wheat toast, brush it with 1/2 teaspoon of olive oil and top with diced tomatoes and diced olives. You'll get a dose of healthy fats from both the olive oil and the olives (three-quarters of the fat found in olives is from "good" fats). Plus, olives are a great source of iron.
Handful of Almonds
For a quick, on-the-go snack, there's nothing easier than grabbing a bunch of almonds. Not only are they satisfying and chock-full of healthy fats and vitamin E, but 23 almonds only has 162 calories. The nuts are also packed with alpha-linolenic acid, which revs your body's fat-burning ability.
Greek Guacamole
 Puree an avocado, add chopped olives and tomatoes, sprinkle with feta cheese and you have a healthy guacamole that you can serve on whole-wheat pita slices. Avocados are one of the few fruits that provide "good" fats, with 3 grams of monounsaturated fat and 0.5 grams ofpolyunsaturated fat per ounce. 
Tropical Green Smoothie
 In a blender, combine 2 cups fresh almond milk, 1 tablespoon coconut oil, 1 tablespoon raw cacao powder, 1/2 cup fresh spinach leaves and 1/2 cup ice cubes. Blend until smooth and garnish with shredded coconut. Serves 2. Coconut oil is a healthy fat, according to Dr. Roizen, and spinach is packed with omega-3 fatty acids, so you get two doses of healthy fats in one delicious serving. 
- by Deborah Dunham


5 Good Reasons to Buy Frozen Fruits & Veggies

They’re mature – in a good way!





The minute a fruit or veggie is picked, it begins to lose nutrients, so exactly when it’s plucked, and how long after harvesting you eat it impacts its nutritional value. Because most frozen fruits and veggies are frozen shortly after they’re harvested, they’re allowed to fully ripen, which means they’re chock full of vitamins, minerals, and antioxidants, and freezing “locks in” many of their nutrients. On the flip side, much of the fresh produce in your supermarket was reaped over 1,500 miles away, and had to travel by truck to get there. As a result, it may have been harvested before it reached its nutritional peak, then artificially ripened during transport.


They’re just as nutritious (or even more so) than fresh



The differences above may be why frozen produce has been shown to be just as nutrient-rich, or even superior to fresh, a fact supported by two new independent studies. Scientists from Leatherhead Food Research and University of Chester, carried out 40 tests to measure nutrient levels in produce that had been sitting in a fridge for three days, compared to frozen equivalents. They found more beneficial nutrients overall in the frozen samples, in everything from broccoli to blueberries. In fact, in two out of three cases, frozen fruits and veggies packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein, and beta-carotene. This conclusion supports previous research, which found that freezing produce does not destroy its nutrients. In one report, the vitamin C content in fresh broccoli plummet by more than 50% with a week, but dipped by just 10% over an entire year when frozen.


They’re additive-free



Because freezing preserves food, no unwanted additives are needed in bags of frozen goodies, like spinach and strawberries. In addition, “naked” produce (e.g. no added salt or sugar) is the norm, so it’s incredibly easy to find fruits and veggies with single word ingredient lists–simply the fruit or veggie itself. To be sure, always check the ingredients, but I bet you’ll find at least a dozen varieties in the freezer aisle with absolutely nothing added


They’re super healthy shortcuts




I frequently visit my local farmers markets, and I’m a huge fan of fresh, in-season produce. But to be honest, after a long day, I sometimes look at my bounty, sigh, and think, “Ugh, I wish it would magically prep itself.” One of my favorite things about keeping frozen options on hand is that they don’t require any washing, peeling, or chopping. And for many of my clients, that benefit is the sole reason veggies wind up on their plates. One study found that working women spend, on average, less than one hour a day preparing, serving, eating, and cleaning up after meals. That’s not under an hour for each meal – it’s less than one hour for all daily meals! Because frozen produce is prep-free, reaching for it can save you a ton of time, allowing you to make healthy dishes at home, rather than opting for takeout.

They’re versatile



I keep my freezer stocked with a spectrum of frozen fruits and veggies, and use them in a variety of ways. In addition to adding frozen fruit to smoothies, I thaw or warm it as a topping for oatmeal, or whole grain toast spread with almond butter. Frozen veggies are my chief ingredient in stir fry dishes, but I also love to sauté them in extra virgin olive oil with garlic and herbs, toss with a little quinoa or brown rice pasta, and top with a lean protein. For a quick and easy side dish, I keep jars of all natural, vegan pesto and tapenade, to toss with steamed frozen veggies. Some of my favorite combos are: broccoli with sundried tomato pesto; spinach with roasted red pepper pesto; and French cut green beans with green and black olive tapenade. Simple, delicious, and ready in a jiffy.


Cynthia Sass, MPH, RD
Wednesday, October 30, 2013


Thursday, October 24, 2013

Recipes

Bacon Cheeseburger Loafs
You will Need
*Roll of Refrigerator Biscuits... I used Grands Homestyle Original
*1 cup of shredded cheddar/mozzarella blend cheese
*1 cup of browned hamburger
*1/4 cup of Real Bacon Bits
* Pepper and Garlic to taste
*1 Egg White Beaten
*Parmesan Cheese Grated

Here's What you do
*Flatten your biscuit
*Top with Pinch of Cheese, tsp hamburger, small pinch of bacon bits and tiny bit more cheese...season... then fold your sides up and close it..I shaped mine like a loaf... seam side down in a greased 9 x 13 pan...
*Brush tops with beaten Egg White and Sprinkle with Parmesan
* Bake at 350 for 30 min. or until golden brown
Enjoy


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MaCaRoNi & ChEeSe BaLLs




You will Need
*A Roll of Grands Biscuits....I used the homestyle original ones
*1 Cup of Shredded Mozzarella Cheese
*1 Cup of already made Mac & Cheese (meaning already have it made)
*Pepper to taste
*1 Egg White
* Parmesan Cheese

Okay.. Flatten out the biscuits
*Top each biscuit with .. mozzarella cheese.. (a pinch), 1 to 2 tbsp. of already made ahead mac and cheese., season with pepper
*Gather your edges up and fold and pinch to seal it
* Place with sealed side down in a 9 x 13 greased pan... don't let the edges touch each other
* Brush tops with beaten egg white and sprinkle with parmesan cheese
*Bake at 350 for about 30 min.... or until golden brown
ENJOY







Tuesday, October 22, 2013








STAY POSITIVE.....STAY FOCUSED...AND YOU WILL REACH YOUR GOAL!!!

Have you added Skinny Fiber to your routine???

Wednesday, October 16, 2013

Cut the Calories in Creamy Clam Chowder by 50%

New England Clam Chowder

Cream, potatoes, and salt pork or bacon give classic chowder its rich flavor. What else they add: about 370 calories and 22 grams of fat per serving. To slim the dish -- by more than half the calories and cholesterol -- we trimmed the bacon, swapped reduced-fat milk for cream, and stirred in flour in place of several starchy potatoes. 

Ingredients: 
- 1 1/2 cup(s) water 
- 12 large cherrystone or chowder clams, scrubbed 
- 2 slice(s) bacon, chopped 
- 1 medium onion, chopped 
- 1 medium carrot, chopped 
- 1 stalk(s) celery, chopped 
- 2 tablespoon(s) all-purpose flour 
- 1 large (12-ounce) potato, peeled and cut into 1/2-inch chunks 
- 2 cup(s) reduced-fat (2%) milk 
- Pepper 
- 1 tablespoon(s) snipped fresh chives 

Directions: 
1. In 4-quart saucepan, heat water to boiling on high. Add clams; heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or until clams open, transferring clams to bowl as they open. Discard any unopened clams. 

2. Into 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel. Add water to broth to equal 2 1/2 cups total. 

3. Rinse saucepan to remove any grit. In same saucepan, cook bacon on medium until browned. With slotted spoon, transfer bacon to paper towels to drain. To bacon fat in pan, add onion, carrot, and celery, and cook 9 to 10 minutes or until tender, stirring occasionally. 

4. Meanwhile, remove clams from shells and coarsely chop. 

5. Stir flour into vegetable mixture; cook 1 minute, stirring. Gradually stir in clam broth. Add potato; heat to boiling. Cover; simmer on low 12 minutes or until potato is tender, stirring occasionally. Stir in milk, clams, 1/8 teaspoon pepper, and bacon; heat through (do not boil). Sprinkle with chives to serve. 

Nutritional Information (per serving): 
Calories 180; Total Fat 9g; Saturated Fat 4g; Cholesterol 21mg; Sodium 155mg; Total Carbohydrate 20g; Dietary Fiber 2g; Protein 8g 


Tuesday, October 15, 2013

Get Skinny Fiber Now!!: Keeping You Healthy!!!

Get Skinny Fiber Now!!: Keeping You Healthy!!!: Fight Off Cold Season with 5 Easy Chicken Soup Recipes By  The Daily Meal  |  Shine Food Country-Style Chicken Noodle Soup ...

Keeping You Healthy!!!

Fight Off Cold Season with 5 Easy Chicken Soup Recipes




Mirepoix


Country-Style Chicken Noodle Soup Recipe 

Forget the doctor's office. Curl up on the couch on your sick day off with this classic chicken noodle soup, sure to beat the sniffles. 

INGREDIENTS
  • Two 14 ½-ounce cans chicken broth
  • 3 cups water
  • 2 teaspoons Knorr bouillon powder
  • 1 small onion, chopped
  • 3 carrots, sliced
  • 4 stalks celery, sliced
  • 1 bay leaf
  • One 14 ½-ounce can corn, drained
  • 2 ½ cups roasted chicken, cut up
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 8 ounces wide egg noodles
  • DIRECTIONS

    Bring the broth and water to a boil in a large saucepan. Add the bouil­lon powder, onion, carrots, celery, and bay leaf. Cover the pan with a lid and boil on medium heat until the vegetables are tender, about 15 minutes.
    Add the corn, chicken, salt, and pepper; return to a boil for 2 minutes. Add the noodles to the soup; cook at a medium boil until the noodles are al dente, about 7 minutes. Remove the pan from heat and keep covered until ready to serve. Noodles will continue to soften in the warm broth. Remove the bay leaf before serving.
    Adapted from "200 Soups" by Madge Baird (Gibbs Smith, 2011)
    Servings: 4

    Slow Cooker Lemon Chicken and Orzo Soup Recipe

    Slow Cooker Lemon Chicken and Orzo Soup Recipe
    This healthy, flavorful soup is loaded with tons of fresh, nutritious ingredients like spinach, carrots, celery, and onion and simmers in a slow cooker while you're away at work so it tastes like it cooked all day - because it did.

    INGREDIENTS

    • One 8-ounce boneless, skinless chicken breast
    • 2 medium-sized carrots, diced
    • 2/3 cup diced celery
    • 2/3 cup diced onion
    • 1/2 tablespoon ground pepper
    • 2 teaspoons rosemary
    • 2 teaspoons thyme
    • 1/4 cup lemon juice
    • 4 cups low-sodium chicken broth
    • 2 cups water
    • Handful of spinach, stemmed
    • 1/2 cup orzo
    • Parmesan, for serving (optional)
    • DIRECTIONS

      Combine all of the ingredients except for the spinach, orzo, and Parmesan in a slow cooker. Cook on low for 7-9 hours or on high for 5-6 hours. About 1 hour before the chicken is done, shred the chicken with a fork. Meanwhile, bring a large pot of water to a boil and cook the orzo pasta according to the package directions. 
      About 5 minutes before serving, add the spinach and orzo pasta. Wait for the spinach to wilt. Top the soup with a little Parmesan cheese, if using. 


      Super Easy Chicken Noodle Soup
      PointsPlus Super Easy Chicken Noodle Soup Recipe 
      There's nothing quite like chicken noodle soup, and sometimes circumstances just call for a big, heaping bowl of the good stuff. Add a little brown rice or quinoa to make this into a meal, or just serve it as is with some warm crusty bread. 

      INGREDIENTS

      • 2 teaspoons salted butter
      • 1 large onion, chopped finely
      • 1 1/2 teaspoons salt
      • Two 32-ounce cartons low-sodium chicken broth
      • 1 cup pasta, such as ditalini
      • 10 ounces frozen mixed vegetables, such as peas, carrots, corn, and green beans
      • One 15-ounce can diced tomatoes
      • 6 ounces cooked boneless skinless chicken breasts, chopped
      • 1 tablespoon grated Parmesan
      • 2 teaspoons lemon juice
      • 1/4 teaspoon black pepper
      • 1/4 cup chopped chives (optional)
      • DIRECTIONS

        Melt the butter in a large stockpot over medium-low heat. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is soft and translucent, about 10 minutes.
        Add the broth and bring to a boil over high heat. Stir in the pasta, frozen vegetables, and tomatoes. Cook until the pasta is done, about 7 minutes.
        Stir in the chicken, Parmesan, lemon juice, remaining salt, pepper, and chives, if using. Cook 1 more minute to heat through, remove from heat, and serve.

        Gluten-Free Chicken Noodle Soup
        Gluten-Free Chicken Noodle Soup Recipe
        I made this soup using some rich, homemade chicken stock, and yes, it all was gluten-free and incredibly easy. Chicken soup definitely soothes the soul.

        INGREDIENTS

        • 1 tablespoon olive oil
        • 1 small yellow onion, chopped finely
        • 4 carrots, scrubbed clean and unpeeled, chopped finely
        • 4 stalks celery, chopped finely
        • 1/4 teaspoon crushed red pepper flakes
        • Kosher salt, to taste
        • 6 cups rich, gluten-free chicken stock with chicken meat mixed in
        • 4-5 ounces gluten-free rice noodles
        • DIRECTIONS

          Heat the olive oil in a Dutch oven over low heat. Add the onion, stir, and cook until softened, about 5-10 minutes depending on how low your heat is. Add the carrots and celery, stir, and cook for 5 more minutes.
          Add the crushed red pepper and season with salt, to taste. Add the chicken stock, bring to a low boil, and reduce the heat to a simmer. Cook for about 30 minutes; the longer the better, to really marry the flavors.
          Bring another pot of water to a boil over high heat. About 15 minutes before serving, put the noodles into a large mixing bowl and cover with the boiling water. Break up gently with a fork. Let sit until soft but not mushy, about 8 minutes, and drain. Remove the soup from the heat. Put about ¼ cup of noodles into a serving bowl and ladle the chicken broth over the top. 

          Asian Chicken Soup with Pea Soup Recipe 
          INGREDIENTS 

          bone-in chicken breast 
          1/4 teaspoon sea salt 
          1/4 teaspoon freshly ground pepper 
          3 teaspoons olive oil, divided 
          1 teaspoon diced shallot 
          1 small clove garlic, diced 
          2 teaspoons ground ginger 
          Pinch of red pepper flakes 
          3 tablespoons coconut aminos 
          4 cups low-sodium chicken broth 
          1 cubanelle pepper, chopped 
          1 teaspoon lime juice 
          1/4 cup frozen peas 
          1 small handful rice noodles 
          2 green onions, thinly sliced 

          DIRECTIONS 

          Preheat the oven to 350 degrees. 

          Line a baking sheet with aluminum foil and place the chicken breast on it. Coat the chicken with 2 teaspoons of olive oil and season with salt and pepper, to taste. Bake the chicken for 35 minutes. Remove, cool and shred. 

          In a small sauce pan, heat 1 teaspoon of the oil over medium heat. Add the shallot and sauté for 2 minutes. Next add the garlic and shredded cooked chicken, stir well. Add the coconut aminios, chicken broth, cubanelle pepper, lime juice, and peas, and bring to a boil. Add the noodles and lower to medium heat until the noodles are cooked, about 5-7 minutes. Right before serving, add the green onions. 

          Recipe Details 
          Servings: 2 
          Total time: 45 Minutes 
          Cuisine: Asian 




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