Many popular beverages like sodas, juices, flavored waters and sport drinks contain empty calories that are fueling the obesity epidemic. One of the major problems with this assortment of beverages is that they provide minimal nutritional value and do not properly hydrate the body. A common misconception created through advertisements is that sport drinks provide a real energy boost during athletic training without any negative aspects, but they contain sugar as well. A great alternative that keeps you hydrated through the day and has nutritional benefits is fruit infused water. This is a great option for our bodies that is revitalizing, healthy and tasty!
Fruit infused water is exactly what it sounds like: water that is infused with an assortment of different fruits or herbs without the addition of extra sugar or artificial sweeteners. Your body will reap the benefits of staying hydrated with the addition of vitamins and minerals that the fruits and herbs provide which also support immunity, healing and detoxification. The addition of different fruits and herbs can provide specific benefits like lowering cholesterol, inflammation and fighting disease and infection.
Drinking fruit infused beverages will keep your body energized and hydrated during the day promoting an overall healthier lifestyle. Infusing your water can sound complicated but it is actually a quick and easy process that anyone can do.
Fruit infused water requires the simple technique of cutting up fruits and herbs of your choice and soaking them in water for a few hours; the longer the water is infused the more flavor it will have. It has been compared to marinating meat before cooking which is a way to add flavor to a basic ingredient. Infusing water is a great way to get the daily recommendations of 2-3 liters of water a day and support a healthy lifestyle.
Fruit infused water will keep you hydrated and keep the extra calories out of your daily diet from unneeded sodas, juices, flavored waters and sports drinks. Your overall dental health will be improved by keeping your teeth free of the extra sugars that coat your teeth and cause decay. This summer consider fruit infused water as a great beverage substitute that is inexpensive, easy and quick to make – especially fitting for a hot day!
Cucumber and Lemon Medley
1 sliced lemon
½ of cucumber sliced
1 jar of water
Add all these ingredients in a 2-quart pitcher and let infuse for at least two, like previously mentioned the longer the fruit and herbs are infused the more flavor the water will have. Happy Drinking!
6 large Portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
Salt and freshly ground black pepper
1-pound Italian sweet sausage
1/2 pint grape tomatoes
1/2-cup cream
1/2-cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano
Directions
Preheat broiler.
Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the Portobello mushrooms 5 minutes on each side until tender.
While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.
1 stick (4 ounces) unsalted butter, at room temperature
1-cup all-purpose flour
2 tablespoons chopped fresh thyme leaves
1/2-teaspoon fine sea salt
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2-teaspoon pure vanilla extract
Glaze:
2 tablespoons fresh lemon juice
1/2 cup powdered sugar
Directions
Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
For the bars:
In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
For the glaze:
In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
1 1/4 cup uncooked brown rice macaroni or other brown rice pasta
1 1/4 cup unsweetened rice milk (or fat-free soymilk if you prefer)
1/3 cup nutritional yeast
2 tbsp. yellow miso (or 1 tsp. sea salt or to taste)
1 tbsp. cornstarch
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. turmeric
A little smoked paprika for dusting – optional
Note: a lot of vegan cheese recipes call for tahini. I didn’t use it here because it has fat and I don’t care for it, but if you like tahini and don’t mind adding a little fat, I think you could add up to 1 tbsp. in this recipe.
Directions: Cook pasta according to directions . Immediately drain and rinse with cold water, set aside. Whisk all other ingredients together in a medium sauce pan . Turn heat to medium . Bring to a near boil and turn down the heat to low. Stirring occasionally, allow to thicken . Combine with macaroni, stirring to coat 8. Heat thoroughly and serve
4 small to medium green, red, or yellow sweet peppers
1 cup cooked converted rice
1 15 ounce can chili beans with chili gravy
1 15 ounce can or two 8-ounce cans unsalted tomato sauce
1/3 cup finely chopped onion
3 ounces Monterey Jack cheese, shredded (3/4 cup)
Chili powder (optional)
Directions
Remove tops, membranes, and seeds from sweet peppers. Chop enough tops to make 1/3 cup; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a 4-1/2-, 5- or 6-quart slow cooker; stir in reserved chopped pepper and onion. Place peppers, filled side up, in cooker.
Cover and cook on low-heat setting for 6 to 6-1/2 hours or on high-heat setting for 3 to 3-1/2 hours.
To serve, transfer peppers to serving plate and cut in half, if desired. Spoon tomato sauce over peppers and sprinkle with cheese and, if desired, chili powder.
1½ cups apples, peeled and chopped, such as Gala, Fuji, Honeycrisp
2 teaspoons cinnamon
3 packages Stevia
3 tablespoons water
1-cup old-fashioned rolled oatmeal, such as Quaker’s Old Fashioned Rolled Oats
1¾ cups water
⅓-½ cup fat-free milk, to taste
¼ teaspoon cinnamon
Instructions
In a small nonstick pan, melt butter. Stir in apples, cinnamon and 2 packets of sugar substitute. Add 3 tablespoons water and mix well. Cook over medium-low heat, string often until apples are softened, about 10 minutes.
In the meantime, cook oatmeal according to package directions but no need to add salt.
When apples are ready, stir into cooked oatmeal. Stir in milk, ¼ teaspoon cinnamon and 1 packet of sugar substitute. Continue to cook on low heat until hot.
Makes 2 servings (each serving, 1⅓ cups)
Healthy Benefits- There are 25 years of clinical proof to show that the soluble fiber in rolled oats can help lower cholesterol, which has obvious benefits for the heart. Research has linked cinnamon with helping to reduce blood sugar, cholesterol, and triglyceride levels in people with type-2 diabetes. Apples are loaded with fiber and contain both vitamins A and C.
1 serving 239 calories, 5.7 grams of fat, 8 grams of fiber
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
Per Serving (based on 6 servings): Calories: 372; Total Fat: 8 grams; Saturated Fat: 1 grams; Protein: 24 grams; Total carbohydrates: 55 grams; Sugar: 5 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 762 milligrams
The Mediterranean diet has fewer meats and carbohydrates and more plant-based foods and monounsaturated (good) fat than a typical American diet. Many people who live in Italy, Spain, and other countries in the Mediterranean region have eaten this way for centuries.
Following the Mediterranean diet may lead to more stable blood sugars, lower cholesterol and triglycerides, and a lower risk of heart disease and other health problems.
Mediterranean diet pattern has these characteristics:
Vegetables are eaten several times per day, raw and cooked, and potatoes don’t count.
Fruit is also eaten multiple times per day.
Legumes, including soy, beans, and peas are a daily staple.
Whole grains are another daily staple (including whole wheat bread).
Nuts are a regular item, several times per week.
Olive oil is the main cooking and culinary oil.*
Fish is eaten more than once per week.
Saturated fat from butter, meat and eggs is rarely eaten.
Red meat is rarely eaten.
Deli, luncheon and cured meats are almost never eaten.
Refined sugars and sweets are rarely eaten and reserved for special occasions.
Alcohol is enjoyed in moderation (1-2 drinks per day).
Here is a great pasta dish recipe I got from Cooking Light Magazine a few years ago.
Ingredients:
3 quarts of water
8 ounce of uncooked whole wheat pasta
1 pound of peeled and deveined shrimp
3 tablespoon of drained capers
¼ cup of chopped fresh basil
2 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice
½ teaspoon of salt
2 cups of baby spinach
Click to see savings
Preparation
Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
This video blog is to introduce everyone to a great allergy free bakery that offers tips, news, recipes and products to people and kids with food allergies. Motown Freedom Bakery’s skilled bakers always make sure the treats:
Many popular beverages like sodas, juices, flavored waters and sport drinks contain empty calories that are fueling the obesity epidemic. One of the major problems with this assortment of beverages is that they provide minimal nutritional value and do not properly hydrate the body. A common misconception created through advertisements is that sport drinks provide a real energy boost during athletic training without any negative aspects, but they contain sugar as well. A great alternative that keeps you hydrated through the day and has nutritional benefits is fruit infused water. This is a great option for our bodies that is revitalizing, healthy and tasty!
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