Food scientists are shedding light on items loaded with toxins and chemicals--and simple swaps for a cleaner diet and supersized health. Clean eating means choosing fruits, vegetables, and meats that are raised, grown, and sold with minimal processing. Often they're organic, and rarely (if ever) should they contain additives. But in some cases, the methods of today's food producers are neither clean nor sustainable. 1. The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. Budget tip: If your recipe allows, substitute bottled pasta sauce for canned tomatoes. Pile Your Plate with These 25 Nutrition Superstars 2. The problem: Cattle evolved to eat grass, not grains. 20 Ways to Save At The Supermarket 3. 4. 5. 6. 7.
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A recent study says a couple of servings of potatoes per day can lower blood pressure as much as oatmeal without causing weight gain. So here is a great tailgate side dish that keeps us bleeding purple! Ingredients 2 pounds purple-skinned fingerling potatoes, quartered lengthwise1 head garlic, halved crosswisePinch of red pepper flakes5 tablespoons apple cider vinegarKosher salt1 red onion, halved and thinly sliced1 teaspoon sugar1/2 cup mayonnaise4 tablespoons sour cream1/3 cup horseradish, drained2 stalks celery, thinly sliced4 half-sour dill or sweet pickles, diced3 tablespoons chopped fresh dill2 tablespoons chopped fresh parsleyFreshly ground pepper Directions Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl.
Baltimore Ravens | Ravens Chix Fans | BMore Chix | Purple Skinned Potato Salad
Chick patties This time I’m going to listen to my own advice, and just post the damn recipe. Except that it’s two recipes. The first is “chick patties.” Guacamole I’m very proud of my guacamole! Here’s Organized Konfusion with Who Stole My Last Piece of Chicken. CHICK PATTIES 1 can chickpeas, rinsed and very well drained 1 T olive oil zest of one lemon 1 t sage 1 t rosemary 1 shallot, finely chopped 1 clove garlic, minced 1 slice whole wheat bread, turned into bread crumbs (about 1/2 cup) 1/4 cup flour 1/2 t baking powder 1/2 cup cashews – processed till crumbly 1 egg 1/2 cup grated sharp cheddar lots and lots and lots of freshly ground pepper salt Olive oil for frying Preheat oven to 425 Combine the chickpeas, lemon zest, olive oil, shallot, garlic and herbs on a baking sheet. Warm a thin layer of olive oil in a large frying pan, over medium heat. Cut the avacado in half. Like this: Like Loading...
Chick(pea) patties and guacamole | Out of the Ordinary
Super Bowl Party Picks
The countdown to the Super Bowl has officially kicked off, but if you’re planning a party for game day, leave the greasy burgers and barbecued chicken on the sidelines. Instead, tempt your fellow football fans with the following meat-free favorites, or try easy crowd-pleasers like “beefy” Original Vegan Boca Burgers, Lightlife Smart Dogs, and MorningStar Farms Hickory BBQ Riblets with tangy barbecue sauce. Kickoff ‘Chick’n’ 1/2 tsp. salt 1/2 tsp. onion powder 1 tsp. pepper 1 tsp. garlic powder 2 cups unbleached white flour 4 Tbsp. nutritional yeast flakes 4 Tbsp. mustard (yellow, Dijon, spicy brown, or your favorite) 1/2 cup water 2 pkgs. Gardein vegan Chick’n Strips 3 1/2 cups canola oil for frying Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl. In a separate bowl, dilute the mustard with 1/2 cup water and stir until soupy. Makes 4 servings 7-Layer Mexican Dip 1 8-oz. pkg. Mix the “cream cheese” and taco seasoning. Makes 2 1/2 cups
Easy Garlic Parmesan Knot Rolls from Pillsbury.com
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Sweet potato & pear soup with sage
My favorite thing about cooking is when things come out of nothing. After the holidays, we had an empty fridge, empty countertops… contents of a meal (or even a snack) nowhere in sight. I had a pear that was on the verge of way-too-ripe, half an onion… and then I noticed a sweet potato that I never remembered buying. The result was a rich & creamy warming meal. INGREDIENTS:Serves 3-4 (or up to 6 as a starter or side) adapted from Sassy Radish 1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1 teaspoon garam masala 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne 1 large sweet potato (or enough to equal just shy of 1 pound) 1 ripe pear, peeled and chopped 3 cups water 1 teaspoon salt, plus more to taste 1/4 cup coconut milk (I used regular, light would also work) 4 sage leaves METHOD:Preheat oven to 400. When the sweet potato is done, let cool slightly (until it’s cool enough to touch), peel, and cut into cubes (they will be messy cubes).
Order Takeaway Online | hungryhouse
Watch My Flapjack Recipe Video Traditional Flapjack has to be one of the quickest, easiest and importantly cheap baked goods to make. This flapjack recipe, delicious as it is, also has many variations making it evenbetter, see my notes below. Traditional flapjack is also healthy as it is made mainly from oats which are full of iron, zinc and vitamin B, so you can eat them without too much guilt. Do note however, British Flapjack is different to flapjack in the US which is a thick pancake. If you are not sure of the difference, then take a look at my notes on What is Flapjack? Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Ingredients: 6 tbsp / 1/3 cup Golden Syrup or corn syrup200g / 3/4 cup unsalted butter330g / 2 cups porridge oats Preparation: Preheat the oven to 350°F/180°C/Gas 4Butter a 23cm x 33cm / 9"x 13" Swiss roll tin and line the base with baking parchment. The flapjack keeps well stored in an airtight tin. Alternatives for Traditional Flapjack Recipe
British Recipes: Traditional Flapjack Recipe
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Crock Pot Easy Breakfast Sausage Casserole
Welcome to Slow Cooker Sunday! Plug in and chill out on the laziest day of the week. Hate waking up early on weekends? Slow Cooker Cheesy Sausage Breakfast Casserole Makes 6 to 8 servings 1 tablespoon vegetable oil1 pound uncooked pork breakfast sausage, casings removed12 large eggs2 1/2 cups whole milk 2 teaspoons ground mustard, such as Colman’s1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper6 ounces French or sourdough baguette, cut into 3/4-inch cubes (about 5 1/2 cups) 3/4 cup sharp cheddar cheese, shredded3/4 cup Monterey Jack cheese, shreddedCooking spray Step 1: Heat the oil in a large frying pan over medium heat until shimmering. Step 2: Place the eggs in a large bowl and whisk until they’re broken up. Step 3: Coat a medium or large slow cooker with cooking spray and pour in the casserole mixture. Photos and styling by Chris Rochelle
Slow Cooker Baked Spaghetti - The Magical Slow Cooker
This Slow Cooker Baked Spaghetti is such a treat compared to regular our spaghetti night! Do you have spaghetti weekly at your house? My family does and it can’t get boring. This Slow Cooker Baked Spaghetti is a perfect way to make spaghetti night spectacular. I remember my mom making spaghetti weekly, she would simmer the pasta sauce and meat all-day on the stove top, walking by and stirring every so often. I made this for dinner last Saturday night. I took lots of pictures of the making of this dish, it is simple to make! This recipe starts out with 2 jars of RAGÚ® Homestyle Thick & Hearty Traditional Sauce. Seasoned browned ground beef. The sauce and beef cook for 6 hours. After the sauce and meat cook together in the slow cooker, I add cooked spaghetti noodles. Then Mozzarella cheese. After everything is assembled I cook it for 20 minutes longer. Serve and enjoy! Below is my YouTube video on how to make the entire dish. Which Ragu Homestyle sauce would you use for this recipe? Cook time
20 Slow Cooker Freezer Meals in 4 Hours
We are excited to share with you our 20 Slow Cooker Freezer Meals in 4 Hours meal plan. This plan will allow you to have dinner planned for almost three weeks or more depending on your family size and if they like to eat leftovers! I love to save time in the kitchen so I can enjoy more moments with my boys. I also like to be prepared and know what I am serving for dinner so I am not spending time looking around for what I am going to make. This was my fifth time prepping freezer meals for my family. First of all invest in a good quality slow cooker. Next, you will want to label all your ziploc bags with cooking times and if you need to add anything to the recipe when you place it in or out of the slow cooker. At this point I started with my meals that contained whole chicken breasts that did not need to be cubed. Now I started on my meals that needed cubed chicken. 20 Freezer Meals in 4 Hours Slow Cooker Maple Bacon Pork Loin Recipe Crockpot Honey Mustard Pork Chops and Potatoes
Karen Martini Recipes - Better Homes and Gardens
This salad is the perfect Greek-inspired dish! The mixture of fresh crunchy veggies, crumbled feta and Greek dressing mixed with quinoa is a great option for a protein-packed lunch. Try this with friends for a potluck, or make a double batch for to-go lunches. Greek Quinoa Salad Recipe Serves 2 1 cup uncooked quinoa 1 cup chopped cucumber 1 cup chopped tomatoes 1/4 cup chopped olives 1/4 cup chopped green bell pepper 1/4 cup crumbled feta cheese 1/4 cup chopped red onion 2 tbsp olive oil 1 tsp red wine vinegar or apple cider vinegar 1 tsp lemon juice 1 tsp of dried oregano Sea salt, cracked pepper Method: First, Cook the quinoa as per directions on the package. In the meantime, chop all of the veggies. Once the quinoa has cooked and cooled, mix all of the ingredients together, including the dressing. Recipes and images by our WOW foodie contributor, Sisley Killam. Brooke Saward Brooke founded World of Wanderlust as a place to share inspiration from her travels and to inspire others to see our world.
Greek Quinoa Salad
Nothing beats homemade meatballs smothered in a creamy gravy sauce, and yes, they taste so much better than the IKEA version! Remember those trips to Ikea where the budget-friendly furniture finds are the last things on your mind but all you can think about are those amazing swedish meatballs? Well, that was always me. But since we’ve moved to the Bay Area, our nearest Ikea is in the middle of the most trafficked area in the entire city so it’s really hard to get my swedish meatball fix when needed. Thankfully, I’ve found a homemade version that tastes even better than the original. These swedish meatballs have been on my bucket list for nearly 3 years, and I’m so glad to finally cross this off my list. And the sauce – you can’t forget about that creamy, heavenly gravy sauce that these meatballs are smothered in with the browned up meatball bits. Nothing beats homemade meatballs smothered in a creamy gravy sauce, and they taste much better than the IKEA version! Ingredients: For the gravy
In Chinese homes, dumplings (or jiaozi in Mandarin) are a traditional must-eat food on New Year's Eve; families wrap them up and eat them as the clock strikes midnight. Dumplings symbolize longevity and wealth; their shape resembles gold shoe-shaped ingots, an early form of Chinese currency. From Polish pierogito to Italian raviolito to pan-fried Japanese gyoza, dumplings are universal comfort food. I may or may not be able to influence luck, but I'll take my chances with our dumpling ritual every year. Makes about 24 dumplings For the dumpling filling: 1/2 pound napa cabbage (about 1/4 head), plus extra leaves for lining the steamer 1/2 pound ground pork 1/2 bunch scallions (green and white parts), finely chopped 1/2 cup chopped garlic chives 1 large garlic clove, finely chopped 1 (1-inch) knob fresh ginger, grated 3 tablespoons soy sauce 1/2 teaspoon Asian sesame oil 1/2 pound round wheat dumpling wrappers To make the filling: Coarsely chop the cabbage, and then transfer it to a food processor.
Classic Chinese Dumplings (Jiaozi) — Lunar New Year Recipes from Danielle Chang
You know those yummy Asian Chicken Lettuce wraps often served as appetizers? Well this one is served over a big chopped salad! So tasty, and a great way to take an appetizer and turn it into a main dish salad! I wish I could take the credit for this idea, but the recipe came from my friend Shelly, the author of The Cookies and Cups Cookbook! I really love how quick this meal came together, it probably took me 15 minutes start to finish! For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Heat a medium skillet over medium-high heat. Add the water chestnuts and cashews to the pan. For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Serve immediately. Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Ingredients:
Asian Chicken Lettuce Wrap Chopped Salad
Thai Coconut Curry Shrimp
Here’s another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you’ve never used fish sauce before, don’t let the smell fool you. Red Thai Coconut Curry Shrimp Gina’s Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th • Points +: 3 pts • Smart Points: 3 Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g Ingredients: 1 tsp oil4 scallions, whites and greens separated, chopped1 tbsp Thai red curry paste2 cloves garlic, minced 1 lb shrimp, peeled and deveined 6 oz light coconut milk2 tsp fish sauce1/4 cup fresh cilantro, choppedsalt to taste Directions: In a large nonstick skillet, heat oil on medium-high. and sauté one minute. and mix well. Get new free recipes and exclusive content delivered right to your inbox:
Popsicle petits fruits et coco • Alex Cuisine
Il fait chaud et la tentation est forte pour une gâterie glacée? J’ai la solution! On se gâte avec une petite douceur maison. Hyper facile à faire et toute la famille y trouvera son compte. J’adore les popsicles et le choix infini de possibilités. J’aime particulièrement les desserts glacés au lait de coco d’un, parce que j’ai toujours des boîtes de lait de coco dans le garde-manger et surtout parce que je raffole du goût. Popsicle petits fruits et coco Auteur: Alexandra Leduc Portions: 10 Ingrédients Pour les pops 398 ml (1 boîte) de lait de coco 375 ml (1½ tasse) de petits fruits frais ou congelés 60 ml (1/4 tasse) de sucre à glacer Pour l'enrobage 125 ml (1/2 tasse) de pépites de chocolat mi-sucré 15 ml (1 c. à soupe) d'huile de coco ou de crème 35% Noix de coco séchée non sucrée Préparation Au robot culinaire ou au mélangeur, bien mélanger le lait de coco, les petits fruits et le sucre à glacer. Démouler les pops et les placer sur un papier parchemin sur une plaque au congélateur.
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