All posts filed under: Recipes

Be Aware of the Foods You Eat

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In response to the daily prompt: Aware If it is true, and I kind of think it is, that food is medicine than we really need to be more aware of what we are putting into our bodies and how it might be helpful to us when we are feeling a bit on the unhealthy side. For me, one of the scariest health problems is memory loss. So, I’ve been looking at foods that I can incorporate into my diet that might help keep my memory functioning as best as possible. I discovered two foods in particular, walnuts and chocolate, which appear to be do just that. Wow walnuts! Who knew that these little guys that I used to shun as a child would become one of the most important foods of my adult life. So what’s the evidence: According to a study published in the British Journal of Nutrition walnut supplementation in lab animals improved their working memory. The scientists hypothesize that it is the polyunsaturated fats, PUFA, in walnuts and their anti-inflammation effect …

Yellow Fruits and Vegetables are Great for your body

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  According to most nutritionists today, from the traditional western medicine folks to the eastern cultures, we would serve our bodies good if we “ Eat the Rainbow.” They say that by filling our plates with many different colors of fruits and vegetables we can help maintain a healthy body. The reasons behind filling your plate in this manner are simple and based on common sense – actually they are based on phytonutrients. Phytonutrients are a part of a plant’s protection system and by consuming these we add that protection to our system, as well. These phytonutrients, aka vitamins, minerals and antioxidants, help with many things including keeping our major organs healthy, stimulating the production of digestive enzymes and protection from UV rays – just to name a few. As luck would have it, these vitamins, minerals and antioxidants often express themselves in fruits and vegetables as different colors. Yellow fruits and vegetables have a ton of great vitamins and minerals, these include: Beta-carotene – healthy skin and eyes Alpha-carotene – healthy skin, bones and …

Olive Oil Makes Headlines – Again!

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Olive oil has been around a long time. According to http://www.olivesource.com, the olive tree is one of the oldest cultivated trees on earth. This bountiful tree originated in the Iran, Syria and Palestinian region of the Mediterranean over 6,000 years ago. It wasn’t until a few hundred years ago, however, that the olive tree made its way out of the Mediterranean. Today, it is just about everywhere and its popularity is growing. You can find olive oil in prepared foods on grocery store shelves, in skin care products and even in pet food. Olive Bars are popping up in grocery stores and shopping malls across America, too, where you can get the fruit of the tree that is often soaking in its own oil. Olive oil has been labeled by those in the nutrition industry as a, “good fat.” This could be the basis of the new mantra, “fat is not bad for you,” that has made its way around the web over the past few years. Unlike vegetable oil or canola oil, olive oil contains more …

Pumpkin soup with turmeric

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Originally posted on Cooking Without Limits:
Better pumpkin soup in the world. You can see the pumpkins that I used in the photos.I was so surprised that are so good. I don’t know the name of this type of pumpkin, but it is so good. ? Ingredients: – 5 tablespoons unsalted butter – 3  pumpkins , halved and seeded – salt and freshly ground pepper – 1 medium onion, chopped – 3 cloves garlic, minced – 1 teaspoon turmeric – 1/4 teaspoon freshly grated nutmeg – 8 cups chicken or vegetable stock Directions: Preheat oven to 375 degrees. Line one baking sheet with parchment paper. Coat it with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes. Meanwhile, melt remaining 4 tablespoons butter in pan. Add onions and cook until translucent. Add garlic, turmeric  and nutmeg. Cook and stir frequently, for 2 minutes. Set aside. When pumpkin is cool enough to handle, using a spoon, scrape…

Faux Potatoes – A recipe that will appease the Irish in us all!

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I’ve been in love with potatoes all my life. The only problem is that they are very high in carbohydrates which can and have derailed several attempts to get back on the strictest version of the low carb diet – I love them. On the new SpiteHot plan I can have them in all their creamy glory on my weekend, but during the week I have to find comparable replacements. The closest find so far has been cauliflower. It is pretty mellow in flavor, just like the potato, and can be dressed up in any fashion to fit just about any meal. The recipe below is quick, easy to prepare alongside what I am cooking for my family and, as required, is very low in carbs. Ingredients 1 cup of cauliflower florets ½ clove garlic (or more if you like) 1 ounce cream cheese ¼ cup heavy cream, half & half or milk 1 teaspoon chopped fresh chives Directions Boil cauliflower until tender. Drain. Place cauliflower, garlic, butter and cream in a “bullet” type chopper and …

Best Bread Alternative Recipe

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The best recipe I have come across that can be used like sliced bread is for Oopsie Rolls. I’ve found the recipe on two sites, but if you do a quick web search you will find multiple sites. The only thing that I’ve not been able to replicate with them is a nice piece of toast from a toaster. Other than that these things are great! You can use them as a bun for burgers, as a bread replacement for sandwiches, and you can even warm them in microwave, top them with butter, garlic salt and a little parmesan cheese and you have instant near zero carb garlic bread! Ingredients 3 large eggs 4 oz. cream cheese 1/8 tsp. cream of tartar Directions Preheat oven to 300 degrees. Separate eggs-placing yolks in small mixing bowl and whites in medium mixing bowl. Add cream cheese and cream of tartar to egg yolks in medium bowl. Set aside. Beat egg whites on high speed until stiff peaks form, approximately 3 to 5 minutes. Once egg whites are …