Sunday, December 15, 2013
Saturday, December 14, 2013
CUCUMBER SUBS
Cucumber subs with turkey, green onions and Laughing Cow cheese! Yum!! All the goodness without all that bread
Wednesday, December 11, 2013
Tuesday, December 10, 2013
Saturday, December 7, 2013
Friday, December 6, 2013
Wednesday, December 4, 2013
Tuesday, December 3, 2013
Sunday, December 1, 2013
Tuesday, November 26, 2013
Monday, November 25, 2013
Sunday, November 24, 2013
Saturday, November 23, 2013
Friday, November 22, 2013
Dark meat vs. white meat
Dark meat vs. white meat: which turkey is healthier?
Turkey is one of the most straightforward dishes on the Thanksgiving table. Sure, there are ways to up the sinful factor (my sister, for instance, sometimes insists that we dress the bird in strips of bacon before roasting it), but a basic roast turkey has little in the way of caloric surprises. Which brings us to the important question—which is healthier: white or dark meat?
Ounce for ounce, white turkey breast meat trumps dark meat, calorically speaking. Per 3 ounces, opting for white meat over dark will save you 45 calories and 6 grams of saturated fat: 115 calories and 0 grams of saturated fat versus 160 calories and 2 grams of saturated fat, respectively. Both white and dark meat are a good source of protein, offering 26 and 24 grams per serving, respectively. Dark meat does, however, have at least one nutritional advantage over white meat—it delivers more iron (11% of the daily value, compared to 7% in turkey breast).
Other turkey traps to avoid: 1) Watch your portion size. Although 3 ounces of white meat is a lean 115 calories, an overgenerous 8-ounce serving would set you back by 306 calories...even before pouring on the gravy or digging into sides. 2) Go skinless: Crispy turkey skin is little more than saturated fat. A 3-ounce serving of white meat with skin clocks in at 160 calories and 2 grams of saturated fat. The same amount of dark meat with skin will cost you 190 calories and 3 grams of saturated fat.
Wednesday, November 20, 2013
Thanksgiving recipes from the Biggest Loser Resort
All recipes were created by BLR's Executive Chef Cameron Payne.
Note: It is ideal to use organic fruits and vegetables whenever possible. Not sure when to buy organic? Visit http://www.ewg.org/foodnews/summary.php
- 3 ¾ pound organic free range turkey breast
- 2 tbsp avocado or grapeseed oil
- 2 cups celery
- 2 cups onion
- 2 cups carrots
- 3 tbsp herb mixture
- Salt and pepper to taste
Directions: Heat oil in a large sauté pan to high heat and sear the turkey breast on each side. Preheat oven to 325 degrees. In a roasting pan add the carrots celery and onion to the bottom of the pan, add the turkey on top of the vegetables. Cover pan with foil and roast turkey for 1 ½ - 2 hours or until the internal temp is 180 degrees. 10 minutes before the turkey is done rub the turkey with the herb mixture and bake. Let rest for 10 minutes before carving.
117 Calories per serving
- 1 tbsp thyme, chopped
- 1 tbsp rosemary, chopped
- 1 tbsp sage, chopped
- 1 tsp garlic, chopped
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 tbsp avocado or grapeseed oil
Directions: Chop all the herbs. Using a mixing bowl combine the herb mixture together.
35 Calories
- 1 ½ cup turkey broth
- 1/8 cup onion, diced
- 1/8 cup carrot, diced
- 1/8 cup celery, diced
- ½ tsp. rosemary, chopped
- 1 garlic clove, chopped
- 1 tsp lemon juice
- 1 tsp sherry vinegar
- 1 tbsp cornstarch +1 tbs water (to make a cornstarch slurry)
Directions: In a pot, heat liquid until a simmer. Add the remainder of the ingredients except for the slurry. Simmer for 10 minutes on low heat, just long enough to cook the veggies but not reduce the liquid. Make a cornstarch slurry by mixing the cornstarch and 1 tbsp of water together, then whisk into the gravy to thicken. Blend the gravy. Serve hot.
20 calories per serving
- 1 ½ cup cranberries, frozen
- 2 cups apples, small diced
- ½ cup oranges, cut and segmented
- 2 cups raspberries
- ¼ cup maple syrup
- ¼ cup Truvia
- 2 tbsp lemon juice
- 1 tbsp butter
Directions: Add everything but the butter to a sauté pan and cook until most of the liquid has reduced. Take off the heat and stir in the butter. Serve hot.
12 calories per serving
- 2 cups organic Okinawa sweet potato, medium diced
- ¼ cup Greek style yogurt
- 2 tbsp butter, unsalted
- Salt and pepper to taste
Directions: Peel the sweet potatoes, dice into medium size pieces and steam until soft. Using a mixer add sweet potato, butter, and yogurt then mix. Add salt and pepper. Mix until smooth. Serve hot.
117 Calories per serving
- ¼ cup yellow onion, diced
- ¼ cup celery, diced
- ¼ cup carrots, diced
- ¼ cup mushrooms, chopped
- 2 cups gluten free bread, diced
- 3 fl oz chicken broth, low sodium, organic
- 1 tbsp herb mixture
- Salt and pepper to taste
Directions: Preheat oven to 350 degrees. In a sauté pan spray a non stick spray and add the first 4 ingredients. Cook until soft, then add to a mixing bowl. Then add the rest of the ingredients to the mixing bowl and mix thoroughly. Add the mixture to a casserole dish. Cover with foil and bake for about 30 minutes.
82 Calories per serving
- 2 cups cauliflower florets
- 2 cups organic Yukon potatoes, medium diced
- ¼ cup Greek style yogurt
- 1 tbsp butter
- Salt and pepper to taste
Directions: Steam or boil potatoes and cauliflower until soft. Strain water if necessary. Add ingredients to a mixer and mix until a smooth potato consistency. Season with salt and pepper.
61 Calories per serving
- 16 asparagus spears
- 1 tsp avocado grapeseed oil
- 1 tbsp lemon juice, fresh squeezed
- Salt and pepper to taste
Directions: Pre heat oven to 375 degrees. Foil a sheet pan, spray with non stick spray, then layer out the asparagus so they are not on top of each other. Roast for 15-20 minutes until al dente or not over cooked.
24 Calories per serving
And for Dessert...
- 1 ¼ cup Greek style yogurt
- ¼ cup pumpkin puree
- 1 tsp vanilla
- ¼ tsp cinnamon
- 1 package Mori Nu vanilla pudding mix
- 3 tbsp water
- ½ tsp dehydrated cane sugar
Directions: In a mixing bowl add the first 6 ingredients thoroughly. Then split among 3oz ramekins (serving bowls). Refrigerate for at least an hour. Add ½ tsp. cane sugar to each ramekin. Then torch the sugar to caramelize.
97 Calories each
- See more at: http://www.biggestloserresort.com/blog/entry/recipes-and-cooking-demos/blrs-thanksgiving-dinner-menu#sthash.F9sUXpQD.dpuf
quote of the day
In the realm of ideas, everything depends on enthusiasm; in the real world, all rests on perseverance. – Johann Wolfgang von Goethe
farm-acy tips of the day
10 Healing Foods To Fight Common Cold
A common cold is also known as acute coryza, is an inflammation of the upper respiratory tract caused by infection with common cold viruses.Person may suffer from a common cold several times in a year.A cold usually lasts from 3 to 10 days.
Symptoms:
Symptoms:
- Soreness of the throat.
- Congestion of the nasal passages.
- Running nose,sneezing
- Rise in body temperature
- Aches and pains in the body
- Headache
Causes:
- Exposure to the viruses and cold
- Low vitality
- Lack of sleep
- Mental depression
- Fatigue
- Dust
- Sudden change in temperature
- Irritating inhalations
Healing Foods To Fight Common Cold:
Lemon: Lemon is beneficial in all types of cold with fever.Vitamin -c rich lemon juice increases body resistance,decreases toxicity and reduce the duration of the illness.One lemon should be diluted in a glass of warm water and teaspoon of honey to it.Drink this once or twice daily.
Garlic: The oil contained in this vegetable helps to open up the respiratory passage.Take 3 to 4 cloves of garlic and boil them in a cup of water.In soup form ,it flushes out all toxins from the system and does help bring down fever.You can add teaspoon of onion juices in 5 drops of garlic oil.Drink this mix three times in a day.
Ginger: Ginger tea also found beneficial in the treatment of common cold.About ten grams of ginger should be cut into pieces and boiled in a cup of water.It should be then strained and half teaspoon of sugar added to it.This decoction should be drunk when hot.
Lady's finger: Lady's finger are highly valuable in treating irritation of the throat and a persistent dry cough.It act as a drug to allay irritation,swelling and pain.Add some pieces of lady's finger in water and boiled down to make a decoction.The steam issuing from this decoction may also be inhaled once or twice a day to relieve throat irritation and a dry cough.
Bitter gourd roots: The roots of the bitter gourd plant are used in folk medicine to cure a cold.A teaspoon of the root paste,mixed with an equal quantity of honey,given once every night for few days act as an excellent medicine for common colds.
Turmeric: Turmeric is an effective remedy for cold and throat irritations.A teaspoon of fresh turmeric powder mixed in 75 ml of warm milk and taken twice a day for noticeable results.
Chicken soup: Chicken soup contains natural penicillin that will helps to fight common cold and clear clogged airways.
Vitamin C foods: Foods which contain good source vitamin c will be beneficial to cure common cold.Foods that contain vitamin c are potato,citrus fruits,pineapple,strawberries etc..
Watercress: Watercress is good source of nutrients,even less in calories it contains truckload of vitamin C.It is very helpful to heal runny nose and coughs.
Cinnamon: It has a huge history in the treatment of cold and flu.Add cinnamon to your breakfast,tea/coffee it works as a anti-cold and anti-flu food.
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