Friday, January 29, 2010
Fast food: This video says it all.
Tuesday, January 26, 2010
Mother Nature's Lesson: Eat by Color!
Some act as antioxidants, mopping up unstable "free radical" molecules that can damage cells and lead to the development of heart disease, cancer, Alzheimer’s and other health issues. Others work by boosting the immune system and brain function. For example, anthocyanins make blueberries blue and may help to keep your mind sharp. Tomatoes get their ruby hue from lycopene, which may help to prevent prostate cancer.
So pack your diet with any or all the following natural low-calorie, energy boosting and heart-healthy fruits and vegetables:
• Guava
• Pink grapefruit
• Red peppers
• Tomatoes
• Watermelon
• Grapes
• Radishes (red)
• Eggplant
• Plums
• Blackberries
• Blueberries
• Cranberries
• Raspberries
• Strawberries
Friday, December 18, 2009
Chicken, shrimp, craisins and spinach with a white wine sauce.
Seasonal recipe.
Ingredients
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 peeled shrimp
- 6 tablespoons extra-virgin olive oil
- 2 cups baby spinach
- 1/2 cup chicken stock
- 1/4 Craisins
- 1/3 cup fresh parsley, chopped
- 1 tsp fresh garlic, chopped
- 1/4 cup of dry cooking sherry
- 1 tablespoon of butter
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 1 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Add another 3 tablespoons of olive oil. When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Add chicken to the plate.
Into the pan add the shrimp,craisins,garlic and spinach. Sautee for 2 minutes (add more olive oil if needed). Add stock and White wine. Remove shrimp so they don't over cook. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes (add the shrimp when 1 minute remains). Remove chicken and shrimp to platter. Whisk sauce vigorously until thickened. Pour sauce over chicken and garnish with parsley.
Tuesday, November 24, 2009
The Truth about Bacon and Eggs: THEY'RE GOOD FOR YOU!
Friday, September 18, 2009
Yes, you can afford a trainer.
Wednesday, September 9, 2009
Recipe of the week. Salmon with blueberry-mango salsa.
Tuesday, September 1, 2009
Indian-spiced chicken pitas.
This a quick and easy recipe that I would like to share. I love this recipe because it is loaded with fresh and healthy ingredients and has a very interesting and delicious flavor. So please enjoy!
1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons garam masala (Masala is an Indian spice blend you can find in any grocery store)
3/4 teaspoon kosher salt
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro or mint
2 teaspoons lemon juice
Freshly ground pepper to taste
4 6-inch whole-wheat pitas, warmed
1 cup shredded romaine lettuce
2 small or 1 large tomato, sliced
1/4 cup thinly sliced red onion
1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.