The perfect non-fat spread

Homemade jams is hard to beat, and it makes a perfect fat-free distribution for your toast or muffin. It is also a great way, until the fulness of the fresh summer fruit to leverage, which is now available. My particular favorite is this simple Strawberry freezer jam. This is a basic back-of-the-box recipe, which admittedly requires much sugar. If you want to limit your intake of sugar in your fat intake, you can buy pectins, requiring less sugar or a sugar substitute. Strawberry freezer jam © Fiona Haynes, licensed, about.com

View the original article here

Zucchini overload

One thing which we never short of every summer is Zucchini. And summer isn't over until everything has been put to good use Zucchini. Of course, this may take a while, and a bit of imagination. So, to get you started, here are 10 ways to Zucchini use.

More ways to use Zucchini

Zucchini and quinoa salad photo © Fiona Haynes, licensed, about.com

View the original article here

Vegetable salad

The nice thing about salads make is that there no real rules. The only rule I is my salads with so many healthy ingredients as possible, to pack with a variety of colors and textures. This Vegetable salad is an example. As colourful as this salad, you should add purple, a small chopped beets with some red cabbage or some. A little fat-free crumbled feta cheese on top makes for a nice addition.

Vegetable salad photo © 2011 Fiona Haynes, licensed, about.com

View the original article here

Nationwide ground Turkey recall

Cargill is 36 million pounds ground Turkey produced since February 20 at its Springdale, Arkansas plant after a nationwide outbreak of salmonella Heidelberg, a variety resistant to several antibiotics under note on. Salmonella can cause fever, diarrhoea, abdominal cramps, and life-threatening in those with weakened immune systems. So far, one person has died and 76 people have become ill. This number is expected to rise. 25 Different types of ground Turkey are affected by the recall. For a complete list here.

While salmonella are killed by cooking ground meat to 165 degrees, infected people through cross-contamination in the kitchen. To avoid salmonella poisoning, sure, wash hands with warm soapy before and after handling raw meat, separate cutting boards use and utensils for raw meat, and wash the cutting boards and utensils in warm soapy water. Learn more about the basic rules of food safety here.

View the original article here

The cost of healthy eating

The real reason is many people find it so hard to eat healthy? Very safe. A study by researchers at University of Washington found that lacks certain nutrients increase of the average American diet according to current dietary guidelines, around $500 or more than 10 percent, the average American adult food bill would add. Sufficient potassium only $380 per year would cost. This is actually very, since potassium available in a variety of relatively inexpensive food, most especially bananas and potatoes, but is also in nuts and dried fruits.

On the other hand add eat sugary or fatty foods reduced. For every 1 percent more calories from sugar food costs fell by 7% immediately, and for every 1 percent of calories from saturated fatty acids, dropped food costs a staggering 28 percent.

View the original article here

Carrot cashew salad

This salad taste best if allowed to marinate several hours before serving. Raisins mix better if they are soaked first, but you can skip the dip if you have a blender.1/2 high speed cutting raisins1/2 cups raw cashews1/4 cup orange fresh juice (or juice of 2 tbsp lemon) plain soymilk of 1/4 cup (or other non-dairy milk) 1 book carrotssalt for tastePlace the raisins in a bowl and cover with hot water. Soak until the raisins are fleshy. (Place in the refrigerator if the overnight soaking.)Drain the raisins (you can book the water to be used for other dishes of softening). Place 2 tablespoons raisins, cashew nuts 1/4 cup, orange juice and soy milk in a blender and mix at high speed to completely liquefied.Configure your food processor with disk shredding. Cut the carrots, cut in length so that they can be horizontally in the large tube feed and shred into several batches. Put carrots in a large bowl, mix the cream of cashew nuts and add salt to taste. Stir in remaining cashew nuts and raisins. Refrigerate for at least an hour and before stir before serving.

You can make to the flavour of cashews by heating slightly those who are thrown into the salad in the end, even if I prefer to keep raw because they are more nutritious in this way.

Preparation time: 10 minute. Cooking time: 0 s

Servings: 7 (yield: 3 1/2 cup) Nutrition (per serving): 115 calories, 34 calories from fat, 4 g total fat, 0 mg cholesterol, 48.2 mg sodium, potassium mg 378.8, carbohydrate 19.1 g, fiber of 2.7 g, 11.3 g of sugar, 2.9 g protein, 3.5 points.

View the original article here

Chicken lettuce of wraps

This delicious Asian chicken lettuce wraps similar to that served as an aperitif in a well known chain restaurant. But I find this chicken lettuce wraps fill enough to as low-calorie, low-fat main dish, served with the addition of some whole grain rice. You make a great light meal for a warm summer's day. For an extra nutrition boost Romaine lettuce, use leaves.

Chicken lettuce wraps photo © 2011 Fiona Haynes, licensed, about.com

View the original article here

Low in fat Tahini-peas chickpeas dressing

Recipe of today is brought to you by letter D… not d for "dressing" but d as in my husband D, who cannot get enough of this sauce. It has been paid on salads and rain on sandwiches, since I have for the first time (we are now on our second batch). I do not think that he realized the low fat content is because my secret ingredient (chickpeas) magically amplifies the tahini flavor, making it taste as it contains many more sesame paste that really. In his words, it is a bold dressing, spiced with a bit of a bite of lemon juice, raw garlic and ginger root. It has manly, Yes, but I like it too!

To get the recipe, I just had to mention how honoured I am that this blog has once more been nominated for a Veggie award. Thank you for all your votes in the past-your support means more, to me, that you can imagine. I would appreciate your vote again this year. You can win some cool prizes, but you will definitely earn my gratitude and thanks!

Finally, if you have the habit of using the Index of the recipe, you may notice a big change. I have just the updated so that each category goes to a page with miniature photos and excerpts of text to help you to find what you are looking for. If you liked the old version of the list, it is still there for the moment, but it has not been updated in time. I hope that you will grow to love the new look, which updates automatically whenever a new recipe is displayed. Click here to see what the salad dressings category looks like.

This sauce will be increase in flavor-garlic flavor-especially over time, so if you are not a lover of garlic huge, just use a clove.1/4 cup chickpeas1/4 cup lemon juice1/2 cup water1 soup tahini1/2 tbsp tamari or soy sauce1 soup gluten-free chia seeds or ground flaxseeds1 tbsp nutritional yeast1 – 2 cloves garlic2 teaspoons ginger root, mincedFreshly ground black pepper to tastePlace all ingredients in blender and process at high speed until completely blended. Refrigerate until this that well chilled. DRESSING will continue to thicken while than cooling. Add additional by the teaspoon water if dressing is too thick.

Preparation time: 5 minute. Cooking time: 0

Servings: 10. Performance: 1 1/4 cupsNutrition (per serving of 2 tbsp): 26 calories, 9 calories from fat, 1.1 g total fat, 0 mg cholesterol, 70.3 mg sodium, potassium 30.2 mg, carbohydrate 3.3 g, <1g fiber,=""><1g sugar,="" 1.4g="" protein,="" 0.8="">marked: -eat-living gluten-free, high fat, sugar free, vita-mix

View the original article here