Tips On Eating Healthy

Here are some tips to stay healthy:

Slow down on the sodium: Americans eat more than double the daily amount of sodium recommended by the American Heart Association. Too much sodium increases the risk of heart disease, stroke and other health problems, but this excess isn’t just from salting at the table. Americans get most of their sodium — 77 percent — from processed foods. If you choose these foods, compare the labels and look for lower-sodium versions.
Pile on the fruits and vegetables: Choose all kinds of fruits and vegetables — fresh, frozen, canned, juiced and dried. Fruits and vegetables contain vitamins, minerals and other nutrients. Look for fruits and vegetables of many different colors. Then try a “healthy sauté” using a small amount of liquid to cook vegetables. Need a quick, healthy weeknight dinner? Try a salad. The American Heart Association has tasty recipes packed with such items as tofu, broccoli, mushrooms and much more.
Get the skinny on fats: Learn how to substitute good fats (mono and polyunsaturated fats) for bad fats (saturated and trans fats). For example, try canola oil or olive oil instead of butter. Choose lean meats, poultry without skin and fish instead of fattier cuts of meats. Enjoy heart-healthy fats in moderation and remember this tip: 1 teaspoon equals 1 serving.
Cook at home. Cooking at home is not only a great way to make sure the ingredients are healthy, but portions are correct. Try using a smaller salad-size plate instead of a big dinner plate, as well.

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Flag Hanging Dos and Do Nots

Honor Old Glory by following the Flag Code's proper display guidelines By Katelin Hill of This Old House magazine There's more to consider when hanging this patriotic symbol than the hardware you choose. In 1942, President Franklin Delano Roosevelt signed into law the Flag Code, which states the proper guidelines for displaying the American flag. Treat Old Glory with respect by following these rules. Orient it correctly Whether hung vertically or horizontally, the flag should be positioned with the field of stars at the top left. If it's displayed in a window, always remember that the viewer is considered to be outside. Leave a light on Traditionally, the flag is to be displayed outdoors only from sunrise to sunset, but it can stay there 24 hours a day if it's properly illuminated. To meet this requirement, try solar lights that charge throughout the day and shine bright at night, or a garden spotlight set on a timer. Consider the weather The flag...

Cream Puffs Recipe

A Special Occasion Calls For A Cream Puff Cream Puffs Recipe Yield: 10-12 cream puffs Ingredients 3/4 cup/185ml water 1/2 teaspoon kosher salt 3 ounces/85g unsalted butter 3/4 cup/94g unbleached all-purpose flour 3 extra-large eggs, at room temperature (plus one egg for glazing, whisked) Whipped cream or ice cream for filling Cocoa powder for finishing Optional sauce or topping Optional garnish (berries, mint leaves, etc.) Directions Preheat the oven to 400F/204C/Gas 6 Line the bottom of two 12 x 18 inch/j30 x 46 cm sheet pans with parchment paper. Put the water, salt and butter in a medium saucepan and bring to a boil over medium heat. Add the flour gradually, stirring continuously until a ball forms and comes away from the sides of the saucepan. Remove from heat. Put the flour mixture in the bowl of a stand mixer fitted with the paddle attachment. NOTE: Do not use the whisk attachment; you do not want to incorporate air. Beat on medium speed for 1 min...

Easy Pasta Recipe

This is a very basic pasta recipe. You can use it for any shape you want. Some of the most delicious food is “peasant “ food, and this is one of them. Pasta made with egg is more common in the northern regions of Italy, such as Piedmonte, or Emilia Romagna. 1-2 servings 100g/3.5 oz/a little more than 3/4 cup All purpose (Strong) flour, 00 is the best 1 egg 1/2 teaspoon/2ml olive oil If making by hand. Put flour on the counter top in a mountain shape. Make a well in the middle. Crack an egg in a bowl and beat it to break it up. Pour the egg in the center of the well. Pour in the oil. Slowly with the fork start mixing the egg into the flour by pulling a little bit at a time from the inside. Once mixed (it will be crumbly) bring everything together with your hands and knead for 10 minutes or the dough is smooth and will bounce back when you poke it gently with your fingers. If using a processor, add the...

Junk Food Makeover: Hostess Cupcake

We challenged nutritionist Tricia Williams to healthy-up the king of packaged cupcakes At first glance, you might be fooled: These cupcakes look exactly like the real deal. But a bite into the denser, less-springy cake makes it obvious that they aren't the packaged originals--though mostly in a good way. The dark chocolate and coconut combination is tasty, since the coconut is subtle. (Actually, the flavor reminded us a little of Mounds bars.) Like Tricia said, the quinoa's earthiness showed up in the slight aftertaste. There wasn't as much creamy filling, but that was ok. Our only complaint was that the "ganache" frosting on top hardened like a candy bar after being refrigerated. All in all, you definitely feel like you're eating a cupcake, so it's a great substitute. -- Danielle Walsh "Hostess" Cupcakes Recipe by Tricia Williams and Elisabeth Nelson Makes 24 cupcakes INGREDIENTS Cake: 1/4 cup coconut oil 2/3...

Ding Dong Cake Recipe

Ingredients For the cake: Cooking spray 3/4 cup/64g unsweetened natural cocoa powder 1 cup/237ml hot brewed coffee 2 cups/240g all-purpose flour, plus more for dusting the pans 2 teaspoons/14g baking soda 1 teaspoon/5g kosher salt 1 teaspoon/5 baking powder 2 cups/250g granulated sugar 3/4 cup/180 vegetable oil 2 large eggs 1 cup/125nk whole milk 1 teaspoon/5ml vanilla extract For the ermine filling: 1 cup whole milk 1/4 cup all-purpose flour 1 pinch kosher salt 1 cup granulated sugar 2 sticks (8 ounces) unsalted butter 1 teaspoon vanilla extract For the ganache: 8 ounces dark chocolate (about 70%) or 1 1/3 cups bittersweet chocolate chips 2 tablespoons light corn syrup 1 pinch kosher salt 1 cup heavy cream Instructions Make the cake: Arrange a rack in the...

Gluten Free Cookie Recipe

Traveling on a gluten-free diet can be as difficult as getting your kids to eat spinach. The following gluten-free travel snack (in this case a cookie) is easy. Amaretti cookies are crunchy small Italian cookies with a lovely almond flavor. They are an ideal gluten-free cookie because the recipe is free of flour. Almond paste is the foundation of this recipe- be sure to use gluten-free almond paste, some brands contain gluten as a thickener. This is what you will need: 2 8-ounce (225 gram) cans gluten-free almond paste (see tips below) 2 extra-large egg whites 1/2 cup + 1/8 cup (81.33 grams) superfine sugar (see tips) 1/8 teaspoon almond extract 1/8 teaspoon vanilla extract This is what you will do: Preheat oven to 325°F / 163°C Line 2 large baking sheets with parchment paper or a silicone pad. Place almond paste in a food processor and pulse 3 times to break up then add the sugar and pulse until combined. Add egg whites and extract and puls...

Roasted Eggplant Recipe

Roasting is one of the best ways to cook eggplant. 2 Medium Eggplants 1/4cup / 60ml Olive Oil 1/2teaspoon / 2.5g Sea Salt 1/2teaspoon / 2.5g Garlic Powder 1/4teaspoon/ 1.25g Black Pepper Instructions Preheat the oven to 400 degrees F (204 degrees C). Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice. Arrange the eggplant slices on an extra large baking sheet in a single layer. Brush with olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast eggplant in the oven for 30-35 minutes , until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida cater...

New Orleans-Style Shrimp and Fonio 'Grits'

This recipe is a great way for anyone who is lactose or dairy intolerant to enjoy a shrimp and grits-style meal. It is super flavorful, oh-so comforting and a consistent crowd pleaser. TECHNIQUE TIP: To avoid over-cooking, stir the grits continuously and make sure they do not curdle. SWAP OPTION: We are using the fonio grain but regular corn grits can be used instead. Ingredients Fonio 2 cups coconut milk 1/2 cup water 1/2 cup fonio grain Shrimp 2 quarts onions, small dice 2 tablespoons fish sauce 1/2 cup canola oil, with 2 tablespoons reserved 1 cup tomato paste 3 red peppers 12 shrimp, deveined, heads off and tails on salt, to taste chopped parsley, for garnish Preparation FOR THE FONIO: 1. In a saucepan over medium heat, add the coconut milk and water and bring to a simmer. 2. Add the fonio to the simmering liquid and cook, stirring frequently, until creamy and thick, about 15 minutes. 3. Once creamy and thick, turn off the heat, ...

Carrot Cake Recipe

Ingredients... Cake: 4 eggs, beaten 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon (optional - but I use 2!) 1/2 teaspoon salt 3 cups finely shredded carrot (lightly packed) 3/4 cup oil Frosting: 8 oz cream cheese, softened 1/2 cup butter, softened 2 teaspoons vanilla 5 to 6 cups powdered sugar Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8" or 9" round cake pans. Line the pans with wax paper, then grease the wax paper. You don't have to use the wax paper but it makes it so much easier! Preheat oven to 350°. In a large bowl stir flour, sugar, baking powder, cinnamon, salt and baking soda. In another bowl mix eggs, grated carrot* and oil. Add the egg mixture to the flour mixture and stir until blended. Divide the batter between the two pans. *Baking Tip: If your carrots are not shredded fine enough, they may sink to the bottom of your cake when baking. Bake at 350° for 30 -...

Imam Eggplants Recipe

Translated literally this means the Imam (a holy man) Fainted. I guess lying on their sides the stuffed eggplants look like a passed out Imam. Many included fresh tomato and cinnamon. This one does not. It was on the Isle of Crete that I learned the Turkish recipe. One year I decided to go to Greece early. A friend owned a resort. I ended up hooking up with a native of Crete that happened to be in the army and two tourist girls. He had extra bedrooms so we became “locals” for a while. Serves 4 4 eggplants 1/2 cup/125ml olive oil 2 onions, diced 3 cloves garlic, minced 1 teaspoon sea salt 1 teaspoon black pepper 2 tablespoons/30ml tomato paste handful parsley chopped Preheat oven to 400F/204C/Gas Mark 6 Cut the eggplant in half. Scoop out the center leaving about 1/2 inch/1.27cm around the skin. Chop up the insides. Heat half of the oil in a large stove top/oven proof pan. Fry the eggplant for 2-3 minutes on each side. Remove to paper towels to drain. Add r...

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