Easy Make-Ahead Endive & Apple Salad ♥ Recipe

Today's winter salad recipe: Just sliced endive and apple tossed in a quick curry vinaigrette. Make-ahead for holiday buffets or potluck gatherings, adding welcome freshness and a bit of "crunch" to rich food.

Note #1: The Saturday before Thanksgiving is grand timing for a party! We were feeling all geared up and festive but it was too soon to start cooking for Thanksgiving and way too soon to be (over)planning Christmas gatherings. So that night, four couples gathered for an "Alsatian Harvest Feast" – and did we ever feast! The meal was seven courses over five hours, each course better than the next. A charcuterie platter with two kinds of hand-made Alsatian sausage. Swiss and French raclette, warmed til melty on the stove in a small cast iron serving piece like this one. (I love it!) Chicken liver pate. Excellent homemade bread! Warm onion soup. A tiny serving of yogurt sorbet as a palate cleanser, topped with a spoonful of Schnapps! A stunning crown roast with homemade fresh sauerkraut. Alsatian white beans simmered in white wine. (That recipe you'll see soon!) This Endive & Apple Salad. An amazing cheese course, all from artisanal Wisconsin cheese producers. A wedge of a crispy pear tart with a smear of pear butter and whipped cream. Was that seven courses? Forgive me if I lost track.

Note #2: A completely make-ahead salad is a blessing! I mixed the dressing in the morning, then dressed the endive and apples in early afternoon, then put it aside to chill. It was good the first day, even better the second so I could have made the salad the day before! The mix of bitter greens (What Are Bitter Greens?) and sweet apple is a great combination and a welcome "simple salad" amid rich food. It would be great for a holiday buffet, a take-along potluck, etc. And yes, do make it ahead!
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Turchetta: Turkey Breast Prepared in the Style of Porchetta

Hands-down, the best turkey breast I've ever had.

This recipe takes work, but once you've prepared the roast you stick it in the refrigerator for a couple of days and the final roasting is a breeze.

My cooking co-captain and I start talking about and thinking about what we want to cook for Thanksgiving at least as early as September. This year we decided to change-up a few things: 1. Instead of cooking a whole turkey we were going to do a turkey breast on the rotisserie and make a small-ish Porchetta. A couple of years ago we found Judy Roger's genius recipe for "Mock Porchetta" and make it at least three or four times a year. 2. We decided to 'go simple' as far as sides go: gravy (yes, on Thanksgiving that can be considered a side), mashed potatoes, stuffing, cranberries and a salad. 3. We would prepare everything except for cooking the meat and making the salad on Wednesday.

Then I sent her an instant message. I found this on the Serious Eats site and thought that it was cool and that we should consider this for the next Thanksgiving. Truly, my intent was not to go rogue and try and change 'The Plan'.

A little later, I received  an email:

Subject: Oh kaaayyy.

You just had to throw a monkey wrench in our works. I want to make that Turchetta but we can't make a porchetta too.

It just looks too good to pass up. We should do it. Sometime in February we can rotisserie a turkey breast but let's make the damn Turchetta....oh you just had to go looking for recipes.

...and so, we did. Here's to monkey wrenches!

Here is a link to the Serious Eats article, The Food Lab: How to Make a Turkey Porchetta by J. Kenji López-Alt. There is also a slide show link and a link for the recipe. I'm not going to post the recipe here because we did not adapt it beyond a few changes, and have additional notes on what we will and will not do the next time (see NOTES, below), and there will definitely be a next time - it was delicious.

Browning the Turchetta

NOTES:

1. Changes to the spice and herb mix: we added the zest of 1 lemon, making the mixture identical to the one we use for Porchetta.
2. Other
• We made gravy, instead of a jus and used a different method to make the stock.
3. What we will change the next time:
• Stick with the turkey breast size called for in the recipe. We had a larger (2 times larger than the size called for) breast because we were worried about having enough leftovers for sandwiches (5 diners), and we had extra meat that was too much to roll up and fit. We ended up using much less of the breast meat and there are no problems with the leftovers for sandwiches. We probably ended up with a little more meat used in the roll than was called for in the recipe. If I had to feed a larger crowd, I'd make two (as the recipe suggests). Once you're done preparing it (or them) they can (and should) sit in the refrigerator for two days and two would still take up less room than a whole turkey.
• After you've separated the meat from the skin. Chill thme both down for 30 min in the refrigerator. It will be easier to trim the fat pockets from the skin and to handle the meat. 
• Tying up the roast: After putting on the roasting bands (very useful - and re-usable - in many applications), we realized that we should have tied it up, as shown in the recipe, with butcher's twine. We did, before roasting, add butcher's twine along the length of the roast but next time it will be all butcher's twine.

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Pioneer Woman’s Broccoli Wild Rice Casserole ♥

Today's Thanksgiving casserole recipe: A hearty casserole, layers of nutty wild rice and crisp broccoli held together with a gorgeous Mushroom Cream Sauce that's packed with vegetables, including the broccoli stalks. No cheese!

So once upon a time, Ree Drummond aka The Pioneer Woman was just another blogger / food blogger. But back in 2008 I guess it was, maybe 2007, I was part of a food-blog panel at the annual BlogHer conference. During the Q&A, Ree stood to ask a question and the entire room audibly gasped – gasped! – realizing that Pioneer Woman was in the room. A year or two later, we were back at BlogHer and in the hotel lobby, I introduced myself: Ree was kind to say with a grin, "Of course I remember you, Alanna ..." Now of course, Ree Drummond is a genuine celebrity and The Pioneer Woman has spun off three cookbooks, a show on the Food Network, maybe an upcoming movie too? and legions of fans. Fame and fortune are great but some times I wonder, really, if Ree likes her life better now than before or if it's just a wave she rides, like the rest of us if on another scale, gathering resources to put kids and grandkids through school.

Ree's latest cookbook is my favorite of three so far, Pioneer Woman Cooks: A Year of Holidays. It's organized by holiday, New Years, Valentines, etc. and feels personal, intimate and imperceptibly but charmingly imperfect, the way all our holiday gatherings are fraught with things-gone-wrong. I've bookmarked a dozen recipes but given the season, started with Thanksgiving. We plan to try her brine for a Thanksgiving turkey (doesn't every family cook four turkeys? yikes) but it was the wild rice and broccoli casserole which grabbed me first.
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Home of a Gluten-free diet

When we had to go with our diet without gluten and wheat-free, we find that it is a great trip. Takes time to learn without how-to go gluten, as well as buy, how to prepare the food and what you can and cannot eat.

A documentation of our journey towards a more healthy life, gluten-free form.

Recently, we have been able to finally determine one of the things that has been causing problems of stomach Denis, allergy symptoms and other health problems. The food that you eat is much less than the food it can't.

All these challenges began 20 years ago. Shortly after we returned from living in Germany for several years, began to have a nominal amount of hypersensitivity to food and alcohol. As the years later, he accumulated more allergies.

Every three years or less, had an allergy test done, and each time the list was a little more. Your allergies consist of both food and environment.

There was no help, they didn't have any real adice. It not could go avoiding more and more of life, along with the pleasures of life. The time that we did something, so we began to investigate possible reasons, and exactly how put an end to the growing list of allergies.The things we learn from our bases was very deep.

We have a book called wheat of the belly. The more enter in that book, the more we found account of how and why he had been experiencing all of these problems.

What we found is: * wheat is in everything we eat. * our current wheat, GM is not healthy for us. * How is wheat a concern for our system. * eat so much wheat we do has undesirable effects in the long run. * why and the way in which we should be eating wheat free.

Approximately five months from the time that we started our trip to eat healthfully, Denis began to truly recognizing that it was starting to feel much better that I had in years. We observed that we were losing inches about half - also reduces the stomach fat.

Although many stomach problems I have, I have taken a decision to support the Denis decisions also reducing wheat. Although I'm more slowly than it is making the adjustments, I also noticed several changes in me. This has made me more motivated to become more focused on getting free wheat.

Months later, in addition to a cross-Canada tour.

Throughout our journey, we have a little lazy with keep abreast with our eating plan, and it showed in how we feel when we have to our destination. When we came here, we thought it was the perfect time to return to our normal eating plan.

We have recovered to the basics - elimination of wheat from the diet once more.

At this stage in our learning, we discovered another potential problem and respond by Denis. We learn that he has all the symptoms of being gluten intolerant. So we began a journey further - to eliminate gluten from the diet

Since we have gone free and free from wheat gluten, the visible difference in how it looks and feels it is just amazing.The best news is the fact that feels fantastic. Your system is winning the battle, and is healing.

I see a change with me as they are now. I never imagined that it had some difficulty with wheat or grains, however, now that I am aware of what consumption really ntoice a heaviness and sometimes get indigestion after I have something that contains wheat.

Our bodies are slowly adjustingto a much better method of eating.

Eating gluten-free

It is impossible for any individual find out if they can be truly gluten intolerant that eliminate gluten from your diet and then determine whether or not to make them feel better. Denis did just that and began to feel fantastic, it was more than enough to fully validate our diagnosis.

We're still learning. The approach to be completely and absolutely wheat and gluten-free is gradual. We have had to adapt our shopping, the preparation of our food and our routine of eating.

The good news is that there are a lot of suggestions and excellent gluten-free recipes to meet.

For the moment, we are concentrating the breakfast, lunch and dinner dishes. Luckily for us we don't care to bake, so you can easily stop them until we are much more settled in the new regime of food.

There is no need for you may suffer indigestion or a stomach. The problem is often due to intolerance to certain foods. It is a common problem, and is becoming more and more people every day.

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How many flavors of frozen Yogurt have you tried recently?

Many of you will not be able to remember a time when they were the unique ice cream flavors that were available in the places most vanilla, chocolate or the flavors strawberry. Anything else was still a few years and when they got new flavors already believed to be exotic and strange. This is not the case with yogurt and yogurt UK shops sell a wide range of flavors of frozen yogurt.

The franchise of frozen yogurt that we visit regularly has machines that dispense 8 flavors of yogurt frozen in time but the good thing is that these flavors are changing on a regular basis. This means that one week you can try a taste and then the next time you go there will be new flavors to try. In this way can an idea of what you like and then follow with them when they are available. Let us not forget the way that you can mix and match the different flavors in new and exciting combinations. In this way, you can get even more tasty variations.

Then consider the form in which you can add as many different ingredients each time and you will find that you are really a whimsical for the option. Since I have already visited the place a few times I've tried frozen yogurt at least 15 different flavors and I now know exactly what I like. My favorite at the moment is three parts yogurt frozen blueberries and part BlackBerry frozen yogurt topped with a PEAR half and crunchy candy. It is a delightful that I like to enjoy every couple of weeks and while I am aware of the fact that there are a lot of calories in this dessert is nothing.

This is where lies the problem, the fact that many people see frozen yogurt as an alternative more sound to many other types of desserts. If it is true that there is less fat, often without fat in frozen yogurt, this does not mean that there are no calories or that it is healthy. The rule to follow is like an ice cream and have the same amount that you would if you were watching the calories. There are so many ways to enjoy yogurt and one of the latest is frozen yogurt bars.

These frozen yogurt bars are packaged and sold in the same icy road is presented. You have many different flavors to choose from and some of them are covered with chocolate. Although you have the option of standard bars frozen yogurt and frozen yogurt flavors, there are also versions of organic and low sugar. This means that you can now enjoy a dessert that is tasty, low fat, comes in many flavors and combinations, and is also available in most shops and restaurants.

Weston reviews flavors of frozen Yogurt and it says that you as a regular yogurt, yogurt can be a healthy accompaniment to a meal and is very good for your health.

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El cerebro humano tiene hambre de espinacas

Be a vegetarian, surfing internet research that often replaces meat and egg in several vegan or web sites, such as The Flaming vegan, Soni Yummly and Delicious food to live, prepare healthy meals looking for tasty but nutritious recipes vegetarian and vegan. I've compiled a long list of recipes vegan, I'm anxious to try. But today, my focus is on the importance of eating spinach. Earlier this week, in the Show's Jeff Probst, actress Lucy Lui expressed concern about his father losing his memory. He spoke of major issues with memory and its interest in helping his father. In addition to retirees, others need to improve his memory, so good, but for various reasons, such as students stressed, addicted to work, actors and people giving speeches.

Spinach is known to improve the mechanics of the brain, which includes focus, performance and capabilities of collection. This green leafy vegetable contains folic acid, vitamins B and L-tyrosine. Folate tends to protect the ratings of the brain of any inflammation by reducing the inflammation. Steamed spinach has enough folic acid and vitamin B6 that allows the nervous system and brain to work cells. B vitamins can prevent anemia as well as they are necessary for the health of the heart, skin, gastrointestinal tract, and central nervous system. These B vitamins are also important to build and maintain the body's tissues. L-Tyrosine improves people's minds in order to help them focus better.

Therefore, it is important to add spinach in meals. Consider a glass of eight ounces of green juice pure for breakfast with a multivitamin, as well as a bowl of hot oatmeal cereal. For lunch, consider a cup of steamed spinach, as well as a cup of soy milk and fruit. For dinner, consider a cup of spinach cooked with some brown or rice bastami. A colorful salad of spinach, tomatoes, peppers, almonds, garlic, lemon juice and tofu or cheese makes life sound and food, as well as filling. This leafy vegetable is perfect for anyone who wants to improve your memory, concentration, concentration and productivity. Workaholics, students and retired people will benefit more from this vegetable because they desperately need to improve the functioning of your brain capabilities.

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Fifi Leigh has published 3 articles. Article submitted on February 06, 2013. Word count: 359

Eggs are an ideal natural human food, but to eat, also must pay attention to science.

Written by: Joyce Wang

They include some colorful carrots in your healthy eating plan. They are not only highly nutritious and low in calories, but they also add a hot spark of color for lunch or dinner.

Written by: Virginia Butters

If it is large or small, round or long, red, green, yellow, black, or everything in between, beans are a food go for a healthy diet.

Written by: RA Butters

As for feeding a family, nothing is more vital than healthy eating for children. Foods that have tons of vitamin of great power, as well as being tasty is ideal for many meals of the children. Children who need food that can get as many good things can not eat a lot of oils or trans fats.

Written by: George Roy

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Butternut Squash Lasagna ♥ Recipe with "Butternut Bechamel" and Roasted Butternut Squash

Today's Thanksgiving vegetable recipe, the first of 2013: Lasagna made with butternut squash, just three layers to save calories but packed with naturally creamy, naturally sweet butternut squash: roasted and puréed for a gorgeous "Butternut Bechamel" that envelops the lasagna noodles and roasted in cubes to stud the lasagna layers with bursts of flavor and texture.

So hello, November, so glad to see your golden light, knowing that the next few weeks will be extra-busy and how easy it might be to simply fail to notice. I pledge: I shall notice, I shall appreciate, I shall remember.

It's a November tradition here at A Veggie Venture: a focus fascination obsession spotlight on Thanksgiving recipes, a dedication to the many ways – many tradition, some creative, all fabulous – to cook Thanksgiving's favorite vegetables, all collected in a single place, Favorite Recipes for Thanksgiving's Favorite Vegetables. Talk about a reason for celebration! Who needs turkey anyway? (Apparently, we do, this year we'll again cook four turkeys plus two hams. Yikes.)

To kick off November's new Thanksgiving-perfect recipes, here is a vegetarian lasagna recipe made with fall's favorite, the butternut squash. Two things make this lasagna special, a definite show-stopper:

An oh-so-gorgeous "Butternut Bechamel" – but please, don't be put off by the fancy name, because it's nothing more than a simple white sauce mixed with first roasted and then puréed butternut squash.
Cubes of roasted butternut squash throughout the lasagna, adding much-welcome texture contrast and bursts of squash flavor.

In fact, honestly, now that I think back, next time I will roast two squashes to make the lasagna even more "squash-y" versus "noodle-y". I would leave everything else the same, the Butternut Bechamel would just be thicker and more squash-y. Turns out, that's actually a very "efficient" choice Weight Watchers points-wise, too, double the squash for only one more point. Sold!
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Applesauce: Make It Today, But Don't Eat It Until Tomorrow

Seriously, your applesauce will taste 10x better the day after you make it. I am an applesauce purist. No sweeteners, no cinnamon, no cloves or nutmeg. Okay, mostly a purist. I added a teaspoon of ground Grains of Paradise (my winner for "Best Spice Name" and a great spice for apple pie. Or gin.), to this batch but I could have easily left it out. If I want apple spices, I'll make a baked apple, or a pie. (Mmm, pie!)

Sierra Beauties. Washed, then cut into quarters or eighths.

 The only tough decision you have to make is whether you want to do the heavy lifting up front (peeling and coring the apples) or at the end (getting rid of the cores and seeds and skin), by using a food mill after the apples are cooked. I prefer the latter.It also reminds me of when my mom made applesauce. She'd cook the apples, but whatever kid that was old enough and that was closest to the kitchen was pressed into duty milling the cooked apples with the Foley Food Mill (still around, but made for Mirro). For some reason, she always referred to it by all three names, as I do now. Mine's an OXO - smaller than my mom's, with three disk sizes - coarse, medium and fine. I use the medium for applesauce. The fine disk is perfect for milling tomato sauce. The fine disk also makes quick work of raspberries (and similar berries) when I make sorbet.

If I don't have time to mill, I can stick it in the refrigerator for a day but most important, you don't lose the taste and the color of the skins.

If I had to choose just  one apple from which to make sauce, I think I'd choose Jonathans or maybe Gravensteins, but applesauce can benefit from 2-3 types of apples. Think tart + sweet or tart + sweet + floral. Whatever you choose, applesauce is best made from the fresh fall-crop apples.

After about 15 minutes of cooking, after the water came to a boil.

Liquid? You can add water, cider or juice, but just enough so that the apples don't scorch. A batch of 5 pounds of apples takes about 30-ish minutes to cook and you need to be vigilant in the those last 15 minutes, stirring every minute or so and adjusting the heat down if necessary.

Your Wooden Spoon Doesn't Belong Here...

Your best friend in those last 15 minutes of cooking is not a spoon or a silicone spatula but an angled paddle. Stirring and turning the apples, clearing the sides and bottom of the pot and getting into the corners is what this tool was made for.

RECIPE: APPLESAUCE

Makes: Approximately 2 quarts of applesauce

• Five pounds of apples = five quart heavy-bottom dutch oven (approximately)
• This will last for 5-ish days in the refrigerator or a couple of months if frozen. Freeze in airtight containers or freezer bags (my favorite choice). 
• I recommend that you refrigerate the sauce overnight before serving chilled, or at room temperature.

Ingredients:

• 5 lbs apples
• Pinch of kosher salt
• water or apple cider or juice

Preparation:

• Peel, Core, Cook Method: Wash, peel, core and cut your apples into quarters (small apples) or eighths (large apples); or
• Milling Method: Wash and cut your apples into quarters (small apples) or eighths (large apples).

Method:

• Add 1/2 inch of liquid and a pinch of kosher salt to a heavy-bottom dutch oven that is large enough to hold the prepared apples within 3 inches of the top of the pot.
• On medium high heat, add all of the apple pieces to the pot, cover and bring to a boil.
• When it reaches a boil, uncover the pot and lower the heat so that the liquid is at a medium simmer.
• Turn the apples every 5 minutes for the first 15 minutes.
• During the next 15 minutes, turn and stir the apples frequently, making sure that they are not sticking. You may need to adjust the heat down - you do NOT want to scorch the applesauce! A good measure of when your apples have reached the 'sauce' state is when there are no pools of liquid, just burbling sauce. When you've reached that point, remove the pan from the heat and allow it to cool.

Finishing the Sauce (once it has cooled down):

• If you peeled and cored your apples at the prior to cooking: Mash the sauce with a potato masher or a stick blender until it is as smooth or chunky as you desire; or
• If you have a food mill: Place the food mill with the medium disk attached over a bowl. Ladle the cooked apples (a couple of ladles at a time) into the mill and mill the apples into the bowl, discarding the leftover seeds, skins, stems and core.

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Raw Brussels Sprouts Salad ♥ Recipe

Today's fall salad recipe: A raw salad, this time with raw Brussels sprouts shaved so thin they easily "cook" (if you will) in a lemon vinaigrette and then are tossed with grated romano for a certain lovely "sourness" and pine nuts for a touch of "crunch". Weight Watchers Friendly, WW 3 PointsPlus. Low Carb. Gluten Free. Primal. Vegetarian. Word to the wise, best left to rest for 24 hours before serving.

My dear college friends Laurie and Susan visited this week, meeting midway in St. Louis. As Laurie wrote afterward on Facebook, "Thirty years melted away as we honored our loved ones' memories, cooked and schemed together. Still friends of the heart after all these years!" We three had much catching up to do and wondered out loud, how and why, when we had once crossed the state just to have dinner together, did our friendship become relegated to Christmas cards? Children? Careers? Something else? Where did the years go?

Funny thing was: beforehand I fussed over what we would, you know, eat. Mid-October is that funny seasonal switchback time: the sunny day turned out to be cooler than the rainy day, we sat outside for lunch but quickly moved inside and almost built a fire. Plus, I wondered, should I have everything all at the ready, my usual style, or would cooking a meal or two together actually encourage our getting-to-know-you-all-over-again conversation?
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Why Foods High in Iron are Important to Your Health

For over a hundred years, nutrition experts have considered foods high in iron to be required in supplying an essential mineral for our bodies. Iron's primary function within the body is to help both the blood and muscles carry the oxygen that our cells need to be able to use the sugars that "feed" them. Iron also helps the immune system, it helps in brain development, and it's used in the body's temperature regulation.
Our bodies are able to store and reuse most of the iron that we use on a day to day basis, however roughly between 10% and 5% of it is lost each day and much be replentished through our diets. Men are able to store more iron than women, and during pregnancy and menstruation this gap becomes even wider. When we don't consume enough iron in our diets to replace what we lose daily, we will start feeling the effects of an iron deficiency.
How much iron do we need?
The USRDA for iron for women 50 and older and all men is 8 milligrams per day. For women between 18 and 50, the USRDA is 18 milligrams per day. The RDA for Children is 10 milligrams per day.
How can we add iron to our diets?
Iron is found in two forms in the foods that we eat: heme iron from animal tissues (meats), which is readily absorbed by our bodies, and non-heme iron which is primarily the type of iron found in vegetables. Non-heme iron isn't absorbed ad readily ad heme iron - it depends on the body's needs. Vitamin C eaten with a meal will help the absorption of non-heme iron. Tea, coffee, red wine, or an excess of zinc, manganese, or calcium can decrease its absorption.
Refined flours are enriched with iron to replace the iron that's lost during processing. As a result, anything made with these flours becomes an excellent source of iron - these products will be labeled to indicate that they were made with enriched flours. Most ready-to-eat cereals contain at least 25-30% of the RDA for iron.
Prolonged iron deficiency leads to Anemia, which is a condition where both the number of red blood cells and their size is decreased. Anemia results in decreased oxygen in the bloodstream and can cause tiredness, headaches, irritability, and depression. Temporary Anemia can also be caused by heavy blood loss through heavy menses, bleeding ulcers, hemorrhoids, and colon cancer.
On the other hand, too much iron can be toxic, leading to damage of the heart and liver. The body usually does a good job of excreting excess iron, however, it is not recommended that an individual take supplements with high levels of iron.
The best way to ensure that we get enough iron is by eating a balanced diet. Doctors usually only recommend iron supplements to infants and toddlers and pregnant or lactating women. It's important for vegetarians and vegans to consume more iron-rich foods than those who consume meats.
Finally, cooking acidic foods such as tomatoes in iron cookware can also increase the amount of iron in your diet. However, normal cooking usually causes foods to lose some of their iron, therefore it's best to cook foods for the least amount of time with a minimal amount of water.
If your doctor has indicated that you might have a slight deficiency in iron, a little attention to your diet to ensure you are eating enough foods high in iron will usually correct the problem without the need for supplements.
John Roberts is a nutrition researcher who educates the public on the benefits of a healthy diet. Please visit his blog for more articles and further information on balanced nutrition.

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Whole-Grain Salad with Beets, Beans & Corn ♥ A Simple Salad

Today's fall salad recipe: A mix of whole grains like wheatberries or bulghur mixed with rainbow-colored vegetables in a simple vinaigrette. Weight Watchers Friendly, just 1 PointsPlus. Low Cal. Not just vegan, "Vegan Done Real".

When visiting my dad in northern Minnesota right on the Canadian border, I let myself “just cook” - happily forgetting that my websites are hungry for new recipes and other endless attention back at home. With proper timing, I can hit the St. Paul farmers market on the way north to stock up on fresh vegetables, then the grocery store in International Falls for staples. My poor father: when I arrive, his fridge will hold little more than a jar of peanut butter, a bag of baby carrots, a little cheese, a bottle of ketchup, a stick of butter. Fifteen minutes later, the shelves are crammed with food, none of it “ready to eat” mind you, all of it needing preparation. And so our visits begin ...

Some times though, blog-ready recipes just happen naturally. This is one, a gorgeous bowl of late-summer, early-fall goodness, a recipe I've repeated three years in a row now, first at my dad's, twice at home. It does require some of that “preparation” but none of it difficult. The results are worth it, perfect for stress-free days watching the river roll by. (And isn’t my mother's depression-glass bowl just beautiful? She sure had an eye for pretty glass!)
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Find The Truth About ADHD And Food Sweeteners

What food sweeteners to avoid
What are food sweeteners*This article only concentrates on food sweeteners, other food additives will be discussed in other articles.
In my ‘Discover The Truth About ADHD And Food Preservatives’ article, we discovered that foods containing certain food preservatives are best avoided if your child suffers from ADHD.
Food sweeteners in some cases can also affect your child’s ADHD symptoms.
To further help your child, it would be wise for food sweeteners to be eliminated or reduced in your child’s diet.
You will need to eliminate or reduce the following terrible ten ingredients from your child’s diet:
Food Colourings
Food Flavourings
BHA
BHT
TBHQ
Corn Syrup and Sweeteners
MSG
Sodium Benzoate
Nitrites
Calcium PropionateWhat Are Food Sweeteners?
Today, food sweeteners are commonly added to processed foods.
Food manufacturers add food sweeteners to their food products, as a ‘healthy’ alternative to sugar, to sweeten the taste of their product.
The main sweeteners added to food are:
Corn Syrup (Glucose)
Fructose
SucroseCorn syrup, also known as glucose, comes from treated corn starch. It is a common problem for children suffering from ADHD.
Fructose is another sweetener which can cause problems in sensitive children.
Fructose is fruit sugar which is found in all fruits and it sounds totally natural.
But, the fructose used in processed foods is extracted from sugar not fruit.
Table sugar or granulated sugar is sucrose which is extracted from sugar cane or sugar beet.
Other sweeteners which you may cause ADHD symptoms are:
Aspartame
Corn sweetener
Cyclamate
Dextrose
High Fructose Corn Syrup
Polydextrose
Saccharin*Source, Why Can’t My Child Behave, Jane Hersey
So, to sum up…
As well as foods containing:
Salicylate
Food colourings
Food flavourings
Food preservativesIt may also be wise to eliminate or restrict foods containing the food sweeteners mentioned in this article to help your child’s ADHD symptoms.
Stewart Hare C.H.Ed Dip NutThDownload 'How To Beat ADHD Naturally' Free E-book
Website: NewBeingNutrition.com

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How To Cook Salmon In an Oven That Everyone Will Love

If you love salmon, but you have no idea how to cook salmon, read on. It's very easy and delicious and something your family will actually enjoy eating.
First, take your salmon and slice it in the middle, so that it will be a pocket. Don't cut it all the way through. You want to leave around a half an inch still together.
Place small lemon slices inside your 'pocket.' You want to add around two chopped cloves of garlic and some black pepper to your liking. Now, one of the easiest ways to learn how to cook salmon is to start off cooking it in the oven.
Place some aluminum foil around the salmon, and close it loosely. Heat your oven to 350 degrees and pop in the salmon.
You want to let it cook for about 8 to 10 minutes. Then check the salmon to see if it's done. When you're learning how to cook salmon, one tip is to check and see if the meat is flaky or still 'heavy.'
If it's still a bit undercooked, return the salmon to the oven for about 3 to 4 more minutes. Then, take the salmon out of the oven and let it sit in the aluminum foil for a few more minutes. You can then serve the salmon with some of your favorite sauce, like lemon and butter or marinara.
Once you learn how to cook salmon in the oven, you can move on to more difficult ways like the stovetop or grill. Enjoy!
Want even more great ways to cook a salmon? Visit How to Cook Salmon and discover how to make the best salmon you ever tasted. Jessica S is also the owner of BBQ Ideas and Fruit Smoothie Recipes.

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Can You Absorb Protein At One Time

Many people claim that the body can only absorb so much protein per meal, and Many different numbers are perpetuated in this myth.
 The biggest protein myth is that you can only digest 30 grams of protein at one time. Find out what's wrong with this belief and just how much protein you need. This is a common question. I also get variations such as, how much protein can you digest at one time?
There are two ways to answer this, because there really two questions being asked.
1) How much protein can the digestive system physically absorb into the bloodstream from a meal?
And the MORE IMPORTANT QUESTION...
2) How much protein can you body actually utilize?
The answers...
1) About 95% and higher, unless you have some type of digestive system malfunction.
So if you get convinced by supplement companies to drink a 42g protein shake in 5 minutes, you'll still probably absorb at 38 or more grams of that protein.
Your muscle growth is not limited by the amount of protein you can DIGEST or ABSORB.
Your muscle growth IS LIMITED by the amount of protein that your body can utilize for protein synthesis.
So the answer to #2...
2) A lot less than you think.
You really don't need 40, or 30, or probably even 20g of protein per meal to keep your protein synthesis humming along. See Nutrition Help Expert Brad Pilon's post on "How Much Protein Do We Really Need"
Any protein that your body can't use for growth will be shuttled into a process where it is broken down (de-aminated: meaning the nitrogen is removed from the molecule and it becomes a carbon skeleton) to be used in energy pathways.
Now, there are benefits for eating extra protein (in my opinion) when dieting, mainly that it helps to suppress appetite.
But the bottom line to the question I am asked almost everyday is...
a) Your body can digest and absorb almost all of the protein you eat without problem.
b) Your muscles can only do so much with protein...the muscle growth process is RARELY, if ever limited by the amount of protein we consume. Almost all of us can easily get enough protein for maximum muscle growth without the need for eating 50g of protein 6 times per day. Ronnie Coleman, Jay Cutler, and Gunter Schlerkcamp excluded, of course.
Overall, I'd think twice about the need to slam down a 40-50g protein shake...just think of the children and puppies you'll save by not gassing them out with protein farts.
Real food should cover all your protein needs.
Craig Ballantyne is a Certified Strength & Conditioning Specialist and writes for Men's Health and Oxygen magazines. His trademarked Turbulence Training for Fat Loss Nutrition Guidelines have helped thousands of men and women with weight loss and fat burning in less than 45 minutes three times per week. More nutrition help and fat loss workouts show you how to burn fat without long, slow cardio sessions or fancy equipment. Craig's bodyweight for abs exercises help you lose fat without any equipment at all.

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Pumpkin Bars ♥ A Simple Cake to Celebrate October

Quick and easy Pumpkin Bars (or Pumpkin Tea Cakes, as pictured), moist and filled with fall spices. The icing isn't really necessary although a little drizzle adds a sweet counterpoint that many people like. Celebrate the glory that is October!

~ first published 2007, recipe & photo updated 2011, republished 2013 ~
~more recently updated recipes~

2007 ORIGINAL POST The Daring Bakers, they're killing me. Last week, I was mining my favorite baking cookbook, the much-beloved Baking: From My Home to Yours by Dorie Greenspan and I swear, without thinking, found myself in the index checking the Ds for Daring. You see, the Daring Bakers are a group of passionate blogging bakers from across the world who each month, from their own kitchens, cream and caramelize and create the same spectacular somethings. These guys really love to bake and it shows.

Me, I love-love-love to bake too, though lean to 'simple', my own definition of spectacular – especially cakes and cookies and bars and desserts baked on a whim with pantry ingredients. Enter these extra-simple but somehow-perfect Pumpkin Bars. (1) Yes, there really is a 'vegetable' in there so the recipe does qualify for a food blog full of vegetable recipes. (2) Yes, you can really put vegetables into desserts.

As Pumpkin Bars, these stand about an inch tall, with just the right cake-iness, just the right sweetness, just the right mix of fall spices. Then douse them in a sickly sweet icing – no wait! don't do that! I sure wish I hadn't. A mere drizzle of icing would have been nice, just a bit of sweet to contrast with the spices. But all that frosting heaviness? Yuck. It got scraped off every single piece.
Keep Reading ->>>

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How to Grill Tri-Tip the Easy & Tasty Way - A Fantastic Tri Tip Beef Recipe

If you are looking for a great tri tip beef recipe, this article is what you need!
Do you like being outside with your friends grilling on a sunny summer day? Well then, if you enjoy steak, I would recommend getting a tri-tip. It is one of the best cuts of meat to serve to a lot of people. The best part about it is that it is a lot cheaper to serve a tri-tip steak than a bunch of individual steaks. A decent size tri-tip can easily feed about five hungry people.
Most people who live on the East Coast have not been introduced to the tri-tip. It is actually considered to be a roast, and comes from the bottom of the sirloin. Even though it is a roast, when grilled, it is much more similar to steak. If you go to a BBQ on the West Coast you are guaranteed to find this cut of meet sizzling on the grill.
People prepare this steak many different ways. A great way is to marinate it overnight so that the flavor fully soaks into the meat. You can also coat it with a dry rub right before throwing it on the grill. My favorite way of cooking this steak is apply a dry rub, then spread BBQ sauce all over it about 10 minutes before it is ready to come off the grill. If grilled properly, it should leave the meat with a nice crust and a great center flavor.
Make sure that you grill your tri-tip over an indirect heat at about 325°F. This is referred to as slow cooking, and yes its very slow (ranging from 60 to 90 minutes depending on the size of the meat). You should figure about 30 minutes per pound.
If you like your steak burnt to a crisp, then the tri-tip is not for you. This cut of meat should be cooked medium rare to medium. When the center of the meat reaches 140°F, it is time to take it off of the grill. When it is off the grill, let it sit uncovered for about 10 minutes so that the juices won't all run out.

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Eating Healthy For One

When you're on your own, and you're planning on eating healthy for one, it can seem like a daunting and thankless task. Yet if you plan carefully, you can both save time and eat healthier than you might have thought you could.
Almost any meal that you would normally cook for a full family can be adjusted to making individual meals for eating healthy for one. If you have some spare time, one day a week, you can create a variety of delicious, healthy meals for yourself.
First find a few recipes that you think you would like, and get the needed items to prepare them on the day and time you have set aside to do so. Prepare the full meals as directed, then separate them into individual servings and put them into separate freezer containers.
Eating healthy for one doesn't mean that you have to cook every day.  If you follow this procedure every week or so, you can have a variety of home made healthy meals available to you by just opening your freezer. Just remember to label and date them, and rotate them as you make more meals so that nothing will go out of date before you eat it.
Before leaving for work in the morning, you can pull something out to thaw and when you come home, by using a microwave, you can have a hot, delicious meal on the table in minutes, eating healthy for one because you already did the hard part preparing and separating your meals.
When you have the time, you can create meals with four to six servings or adapt the recipes so that they could feed you for weeks.
If you don't have any ideas, one easy recipe you could try is Orange Glazed Chicken:
Lay one skinless, boneless chicken breast in a cooking dish and drizzle it with extra virgin olive oil and toss on a few cloves of garlic.
You will want to bake it until it is cooked throughout, and during the final five minutes or so, juice a medium size orange into a sauce pan and over a low heat, cook it until it nearly boils.
Whisk in a Tbsp. of a good white wine or orange liqueur (if you like a more intense citrus flavor) and cook until it is reduced by half.
If you prefer not to cook with alcohol, you can substitute it for an equal amount of water.
Take the chicken out of the oven and put it on a plate.  Let it stand for a couple minutes then pour the warm glaze over the top.
You can add a nice green salad to that and be eating healthy for one.
If you'd like to have a dessert with that, no problem. Try this favorite of mine:
Melt one to two ounces of white chocolate in a double boiler, or in the microwave, being careful just to melt it and not burn it. Then allow it to cool just slightly then stir in about 1/3 cup of heavy cream (just an occasional treat, not to be recommended daily).
Stir the mixture well and pour it over some fresh sliced fruit of your choice. If eaten occasionally, this stays with your theme of eating healthy for one, and it goes wonderfully with the glazed chicken meal.
I hope you have found this helpful and now realize that eating healthy for one doesn't have to be a big daily job for you or anyone.

For more http://www.weightlosshelp.com

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Alkaline diet Foods: The best way to lose weight

Alkaline Foods: The best way to lose weight
      How to make 4 Organic food ideas that will help you live longer and healthier
What are alkaline foods, why are they important, how to test yourself and how to become more healthier
      The alkaline diet food describes a group of diet foods based on the belief that certain foods can affect the acidity of bodily fluids, including the urine or blood and can be used to prevent diseases. Acids are mostly used for home cleaning and certainly your stomach.
      Acidity is measured by the pH level of the bodily fluids. Our blood’s pH level is pretty much determined by the food we eat. The alkaline diet consists of various foods, defined as alkaline or acidic, that allegedly will bring the pH of the blood to a level of slight alkalinity
      It's easier when you know which foods help your body stay get to and stay in an alkaline state.
List of Alkaline foods that can be effective in preventing and treating a number of health conditions.
ALKALINE FOODS
Avocado
Asparagus
Artichokes
Arugula
Basil
Beets
Broccoli
Brussels Srpouts
Capsicum/Pepper
Carrot
Coconut
Celery
Cauliflower
Cabbage
Cabbage Lettuce
Coriander
Cucumber
Chives
Comfrey
Collard
 Endive
Endive
Garlic
Grapefruit
Grasses
Green Beans
Ginger
Kale
Kohlrabi
Leeks
Lettuce
Lamb's Lettuce
Leeks
Lemon
Lime
Mustard Greens
New Baby Potatoes
Okra
Onion
Pomegranate
Parsley
Radish
Rhubarb
Red Cabbage
Red Onion
Peas
Pumpkin
Rutabaga
Sprouts
Squash
Spinach
Turnip
Tomato
White Cabbage
Watercress

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