Monday, January 30, 2012

It's not too late to start a New Year detox…

Just because the end of January is edging ever closer, doesn't mean it's too late to start doing a detox for the New Year.

It may be the end of the month soon, but you needn't worry – you'll still feel the full effects of taking things easy and cutting down on those unhealthy foods even if you start now.


Just remember, there are various different levels of doing a detox. If you don't really think you're capable of cutting out everything from crisps to white bread and chocolate, you could just give them up for a couple of days every week. Or, try just limiting your intake of one of your favourite treats, like alcohol for example.

If you do that and you give yourself a deadline when you can start eating your favourite things again, it'll be something to aim for and, if you're particularly competitive, you're bound to feel a great sense of achievement at the end of it.
You can save some money if you go on a detox too – which you're bound to be grateful for later in the year. Why not make your own lunch for work with healthy sandwich fillings or even your own soup? The savings will soon begin to mount up and when your detox period is over, you'll be able to buy yourself a nice new outfit to show off your fantastic figure!
The best thing is, you don't need to detox for too long. If you want to just feel a little healthier, you can get away with just doing a few weeks or a month. Or, if you want to extend it further than perhaps consider detoxing for just a couple of days every week.
You're bound to feel healthier at the end of it, but as long as you eat a balanced diet all of the time, you'll really reap the benefits anyway. So what are you waiting for? Get detoxing now!

Sunday, January 29, 2012

Ten Ways to Cook with Meat

What’s for dinner tonight?! If one of your new year’s resolutions is to cook more from scratch and eat less takeaways then here are some ideas to inspire you:

Meat cook
by Mandajuice
  1. A traditional roast dinner. Whether it is Sunday or not, most families love a good roast dinner. Prepare ahead so it isn’t too onerous a task after work mid week.
  2. Brunch time. Go all continental and serve ham and cheese with a range of bread, cereals and fruit. Lay everything out on your kitchen worktops and invite everyone to help themselves.
  3. A winter barbecue. The sun may be hiding but fire up the patio heater, wrap up warm and have some burgers on the decking. Fun for a weekend with the family.
  4. Stir-fry heaven. Quick and easy and a good way to use up bits and bats from the fridge. Cut meat into fine strips for ease and try a range of sauces from sweet chilli to black bean.
  5. The all day breakfast. A welcome sight on a cold day: get into bacon and sausages grilled or fried and gather together for a feast.
  6. Try something different. Seek out specialist suppliers and serve up a new taste from rabbit to ostrich to ox cheeks. You never know, you just might like it.
  7. Revamp the kitchen. Fed up of food being burnt on the outside and raw in the middle? Ditch the old oven and get a new kitchen from
  8. Slow cooking for tenderness. Dust off the slow cooker and put it to good use this winter. Great for stews and curries, meat will be incredibly tender to eat.
  9. Whiz it up. Blend minced beef fine in bolognaise sauce for pasta to get it past the kids: throw in a whole range of veggies too and they’ll never know!
  10. Fall in love with soup. Perfect for winter and healthy too. Ditch the sandwiches at lunchtime and take a flask to work instead.

Monday, January 23, 2012

Healthy Recipe Rhubarb pecan muffins

Healthy Receipe: Rhubarb pecan muffins

Healthy Recipe Ingredients

  • 1 cup all-purpose (plain) flour
  • 1 cup whole-wheat (whole-meal) flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg whites
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened applesauce
  • 2 teaspoons grated orange peel
  • 3/4 cup calcium-fortified orange juice
  • 1 1/4 cup finely chopped rhubarb
  • 2 tablespoons chopped pecans

Healthy Recipe Instructions

Preheat the oven to 350 F. Line a muffin pan with paper or foil liners.

In a large mixing bowl, combine the flours, sugar, baking powder, baking soda and salt. Stir to mix evenly.

In a separate bowl, add the egg whites, canola oil, applesauce, orange peel and orange juice. Using an electric mixer, beat until smooth. Add to the flour mixture and blend just until moistened but still lumpy. Stir in the chopped rhubarb.

Spoon the batter into 12 muffin cups, filling each cup about 2/3 full. Sprinkle 1/2 teaspoon of chopped pecans onto each muffin and bake until springy to the touch, about 25 to 30 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.


Tuesday, January 17, 2012

Healthy recipe: Peach crumble

Healthy Recipe Ingredients
  • 8 ripe peaches, peeled, pitted and sliced
  • Juice from 1 lemon
  • 1/3 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup whole-wheat (whole-meal) flour
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons trans-free margarine, cut into thin slices
  • 1/4 cup quick cooking oats
Healthy Recipe Instructions

Preheat the oven to 375 F. Lightly coat a 9-inch pie pan with cooking spray.

Arrange peach slices in the prepared pie plate. Sprinkle with lemon juice, cinnamon and nutmeg.

In a small bowl, whisk together flour and brown sugar. With your fingers, crumble the margarine into the flour-sugar mixture. Add the oats and stir to mix evenly. Sprinkle the flour mixture on top of the peaches.

Bake until peaches are soft and the topping is brisk. Enjoy the healthy recipe !

Sunday, January 15, 2012

Healthy Recipe: Pineapple chicken salad with balsamic vinaigrette

Healthy Recipe: Pineapple chicken salad with balsamic vinaigrette

  • 4 boneless, skinless chicken breasts, each about 5 ounces
  • 1 tablespoon olive oil
  • 1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice$3C/li>
  • 2 cups broccoli florets
  • 4 cups fresh baby spinach leaves
  • 1/2 cup thinly sliced red onions

For the vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon

Healthy Recipe Instructions

Cut each chicken breast into cubes. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 10 minutes.

In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.

To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Pour over the salad. Toss gently to coat evenly. Serve immediately. Great taste !

Try this other great recipe : Mediterrenean Stye Grilled Salmon

Healthy Food: Grapes and walnuts with lemon sour cream sauce

Healthy Recipe: Grapes and Walnuts with Lemon sour Cream sauce

Healthy Recipe Ingredients

  • 1/2 cup fat-free sour cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon vanilla extract
  • 1 1/2 cups red seedless grapes
  • 1 1/2 cups green seedless grapes
  • 3 tablespoons chopped walnuts

Healthy Recipe Instructions

In a small bowl, combine sour cream, powdered sugar, lemon zest, lemon juice and vanilla. Whisk to mix evenly. Cover and chill for several hours.

Divide grapes equally among 6 stemmed dessert glasses or bowls. Add 2 tablespoons of the lemon topping to each dish. Sprinkle each serving with 1/2 tablespoon of chopped walnuts. Serve immediately.

healthy recipe: rhubarb-pecan-muffins.

Healthy Recipe: Creamy fruit dessert

Healthy Recipe: Creamy Fruit Dessert

Healthy Recipe Ingredients

  • 4 ounces fat-free cream cheese, softened
  • 1/2 cup plain fat-free yogurt
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (8.25 ounces) water-packed sliced peaches, drained
  • 1 can (8 ounces) water-packed pineapple chunks, drained
  • 4 tablespoons shredded coconut, toasted

Healthy Recipe Directions

In a small bowl, combine the cream cheese, yogurt, sugar and vanilla. Using an electric mixer on high speed, beat until smooth.

In a separate bowl, combine the oranges, peaches and pineapple. Add the cream cheese mixture and fold together. Cover and refrigerate until well chilled.

Transfer to a serving bowl or individual bowls. Garnish with shredded coconut and serve immediately.

Healthy Recipe: Baked apples with cherries and almonds

Healthy Recipe: Baked apples with cherries and almonds

Healthy Recipe Ingredients

  • 1/3 cup dried cherries, coarsely chopped
  • 3 tablespoons chopped almonds
  • 1 tablespoon wheat germ
  • 1 tablespoon firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 small Golden Delicious apples, about 1 3/4 pounds total weight
  • 1/2 cup apple juice
  • 1/4 cup water
  • 2 tablespoons dark honey
  • 2 teaspoons walnut oil or canola oil

Healthy Recipe Instructions

Preheat the oven to 350 F.

In a small bowl, toss together the cherries, almonds, wheat germ, brown sugar, cinnamon and nutmeg until all the ingredients are evenly distributed. Set aside.

The apples can be left unpeeled, if you like. To peel the apples in a decorative fashion, with a vegetable peeler or a sharp knife, remove the peel from each apple in a circular motion, skipping every other row so that rows of peel alternate with rows of apple flesh. Working from the stem end, core each apple, stopping 3/4 inch from the bottom.

Divide the cherry mixture evenly among the apples, pressing the mixture gently into each cavity. Arrange the apples upright in a heavy ovenproof frying pan or small baking dish just large enough to hold them. Pour the apple juice and water into the pan. Drizzle the honey and oil evenly over the apples, and cover the pan snugly with aluminum foil. Bake until the apples are tender when pierced with a knife, 50 to 60 minutes.

Transfer the apples to individual plates and drizzle with the pan juices. Serve warm or at room temperature.


Saturday, January 14, 2012

Healthy Recipe: Creole-style black-eyed peas

Healthy Recipe: Creole-style black-eyed peas

....a nice healthy recipe to try !
  • 3 cups water
  • 2 cups dried black-eyed peas
  • 1 teaspoon low-sodium chicken-flavored bouillon granules
  • 2 cups canned unsalted tomatoes, crushed
  • 1 large onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 teaspoons minced garlic
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1/2 cup chopped parsley
In a medium saucepan over high heat, add 2 cups of the water and black-eyed peas. Bring to a boil for 2 minutes, cover, remove from heat and let stand for 1 hour.
Drain the water, leaving the peas in the saucepan. Add the remaining 1 cup of water, bouillon granules, tomatoes, onion, celery, garlic, mustard, ginger, cayenne pepper and bay leaf. Stir together and bring to a boil. Cover, reduce heat and simmer slowly for 2 hours, stirring occasionally.

Add water as necessary to keep the peas covered with liquid.
Remove the bay leaf, pour into a serving bowl and garnish with parsley. And the healthy recipe is ready to serve immediately.

Friday, January 13, 2012

Healthy Recipe: Broiled grouper with teriyaki sauce

Healty Recipe: Broiled Grouper with Teriyaki sauce

...a nice healthy recipe to try ! Amazingly delicious !

  • 1 tablespoon reduced-sodium teriyaki sauce
  • 1/2 teaspoon minced garlic
  • 2 grouper fillets, each 4 ounces
  • 2 lemon wedges
  • 1/4 teaspoon Italian seasoning
In a small bowl, whisk together the teriyaki sauce and garlic.
Lightly spray a baking pan with cooking spray. Place the grouper fillets in the pan. Brush the teriyaki marinade on both sides of the fillets. Cover and refrigerate for at least 15 minutes to marinate the fish.
Preheat the broiler (grill). Position the rack 4 inches from the heat source.
Broil (grill) until the fish is opaque throughout when tested with a tip of a knife, about 5 to 10 minutes.
Remove from the broiler. Squeeze 1 lemon wedge over each fillet and then sprinkle with Italian seasoning. The healthy recipe of broiled grouper is ready to serve .....immediately...nice !

Healthy Recipe: vanilla-poached-peaches

Thursday, January 12, 2012

Healthy Recipe: Artichokes alla Romana

Healthy Recipe: Artichokes alla Romana

  • 2 cups fresh bread crumbs, preferably whole wheat (whole meal)
  • 1 tablespoon olive oil
  • 4 large artichokes
  • 2 lemons, halved
  • 1/3 cup grated Parmesan cheese
  • 3 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup plus 2 to 4 tablespoons vegetable stock, chicken stock or broth
  • 1 cup dry white wine
  • 1 tablespoon minced shallot
  • 1 teaspoon chopped fresh oregano
Preheat the oven to 400 F. In a bowl, combine the bread crumbs and olive oil. Toss to coat. Spread the crumbs in a shallow baking pan and bake, stirring once halfway through, until the crumbs are lightly golden, about 10 minutes. Set aside to cool.
Working with 1 artichoke at a time, snap off any tough outer leaves and trim the stem flush with the base. Cut off the top third of the leaves with a serrated knife, and trim off any remaining thorns with scissors. Rub the cut edges with a lemon half to prevent discoloration. Separate
the inner leaves and pull out the small leaves from the center. Using a melon baller or spoon, scoop out the fuzzy choke, then squeeze some lemon juice into the cavity. Trim the remaining artichokes in the same manner.
In a large bowl, toss the bread crumbs with the Parmesan, garlic, parsley, lemon zest and pepper. Add the 2 to 4 tablespoons stock, 1 tablespoon at a time, using just enough for the stuffing to begin to stick together in small clumps.

Using 2/3 of the stuffing, mound it slightly in the center of the artichokes. Then, starting at the bottom, spread the leaves open and spoon a rounded teaspoon of stuffing near the base of each leaf. (The artichokes can be prepared to this point several hours ahead and kept refrigerated.)

In a Dutch oven with a tightfitting lid, combine the 1 cup stock, wine, shallot and oregano. Bring to a boil, then reduce the heat to low. Arrange the artichokes, stem end down, in the liquid in a single layer. Cover and simmer until the outer leaves are tender, about 45 minutes (add water if necessary). Transfer the artichokes to a rack and let cool rlightly. Cut each artichoke into quarters and serve warm. Enjoy this healthy recipe..!

Healthy Recipe: Spicy ground turkey tacos

Healthy Recipe: Spicy ground turkey tacos

  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano
  • 6 ounces extra-lean ground turkey
  • 1/2 cup chopped onion
  • 4 whole-wheat, low-fat flour tortillas, about 6 inches in diameter, warmed in the microwave
  • 1/4 cup shredded sharp cheddar cheese
  • 2 cups shredded lettuce
  • 2 medium tomatoes, diced
  • 1/2 cup salsa


In a small bowl, stir together the chili powder, cumin and oregano.
In a nonstick frying pan, add the ground turkey and onion.
Cook over medium heat until the turkey is browned and onion is translucent. Drain well. Add the spices to the turkey mixture. Stir to mix evenly.
To serve, place a 1/4 cup of the turkey mixture in each tortilla. Top each with 1 tablespoon cheese, 1/4 of the diced tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold in both sides of each tortilla up over the filling, and then roll to close. Serve immediately...enjoy this healthy recipe!

Wednesday, January 11, 2012

Healthy Recipe: Braised chicken with mushrooms and pearl onions

Healthy Recipe: Braised chicken with mushrooms and pearl onions

  • 1/4 cup all-purpose (plain) flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise
  • 2 skinless, bone-in chicken thighs
  • 2 chicken legs
  • 1 1/2 tablespoons olive oil or canola oil
  • 1 shallot, chopped
  • 1 pound small white button mushrooms, brushed clean
  • 1/2 pound peeled pearl onions
  • 3/4 cup vegetable stock, chicken stock or broth
  • 1/2 cup port or dry red wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh thyme, plus sprigs for garnish


In a shallow dish, stir together the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour.
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total.
Transfer to a platter.
Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes.

Stir in the stock and wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Return the chicken pieces to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, 45 to 50
minutes. Stir in the vinegar, the chopped thyme, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Garnish with thyme sprigs. Serve immediately.
all healthy recipe: baked-apples-with-cherries-and-almonds