The 30 Healthiest Foods By Liz Welch and Lindsay Funston To adopt healthy eating strategies, start by incorporating these foods into your diet. Super Foods Real Simple asked the country’s top dietitians and nutritionists to tell us which superpowered ingredients we should be incorporating into our diets regularly. Here are their combined picks, plus some simple and delicious preparation suggestions. (For more of their advice, see The No-Diet Diet: Your New Healthy-Eating Plan.) Mushrooms Meaty and filling, as a stand-in for beef they can slash up to 400 calories from a meal. Try this: Sauté sliced mushrooms and shallots until tender. Barley Another high-fiber cholesterol fighter. Try this: Add sautéed mushrooms and sherry vinegar to cooked barley.
This Will Blow Your Mind in 60 Seconds: The Power of Choice I think I can blow your mind in 60 seconds or less (depending on how fast you can read). Here is a quick exercise in the power of choice and how it can affect your reality. 1) Listen to a bit of the song below (the really cool part comes in at 0:38) Relaxing, isn’t it? Or if you didn’t like that song, imagine one that you do find relaxing instead and play a couple seconds of it in your head. 2) Imagine that you are in a concentration camp and your Nazi captors are forcing you to listen to that song while you eat. Wouldn’t it be torturous? Notice that you are still listening to the same song; only the circumstances have changed. Now consider that this process could also go the other way if you choose for it to do so. (I counted those 60 seconds up until this point, but if you want more clarification, read on!) Your experience with anything is wholly dependent on you — nothing else. How do I ‘choose’ my experience? As with everything, practice makes perfect. 3) Move on with your day
Homemade Snickers Bars | How Sweet It Is - StumbleUpon Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? nougat layer
Pumpkin Chocolate-Chip Cookies There is a place at Pike’s Place Market in Seattle that sells these wonderful pumpkin cookies all year round – and they are huge. They are bigger than your hand, and at least 1-2 inches high. They are delicious – you can get them frosted or plain, and both are amazing. I have always wanted to make pumpkin cookies, and I decided it was time. I went to my favorite cookie book – Martha Stewart’s Cookies – and found a recipe that I thought looked interesting. The only problem was that I didn’t have a lot of time – and the recipe I found had a brown sugar frosting on top. Ingredients 2 3/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 1/4 teaspoons coarse salt1 1/2 teaspoons ground cinnamon1 1/4 teaspoons ground ginger3/4 teaspoon ground nutmeg3/4 cup (1 1/2 sticks) unsalted butter, softened2 1/4 cups packed light-brown sugar2 large eggs1 1/2 cups canned solid-pack pumpkin (14 ounces)3/4 cup evaporated milk1 teaspoon pure vanilla extract2 cups mini-chocolate chips
Homemade Protein Bars « askGeorgie.com There are plenty of reasons to make your own protein bars. First, it’s economical ! You’ll save a lot of money, particularly if you have a habit of buying single bars one a time. Even better, you can customize your bars to your taste preferences, avoid any allergens, and leave out ingredients you don’t want. You can make a bar with high quality protein, whole grains, real nuts or fruit, flaxseeds, whichever sweetener you prefer, and skip all the long-named chemical ingredients (preservatives and fortifications) that you may not need or want in your snack. These bars provide healthy fats from natural peanut butter and flaxseed. Preheat oven to 350°F. Makes 6 servings Per serving: 195 calories, 11 g total fat, 2 g saturated fat, 5 mg cholesterol, 14 g total carbohydrate, 4 g dietary fiber, 12 g protein, 218 mg sodium. Can you think of another protein bar flavor you’d like to see? Bob’s Red Mill Organic Flaxseed Meal, 16-Ounce Packages (Pack of 4) Quaker Quick-1 Minute Oats, 18 oz
5 Simple Veggie Dinner Ideas | SweetOnVeg.com - StumbleUpon Here are five veggie dinner ideas for during the week: {Photo courtesy of Tomatoes and Friends} Quinoa, Black Bean, and Mango Salad – A must-try summer salad! CLICK HERE for the recipe. {Photo courtesy of Little House of Veggies} Morgan’s Crispy Vegetable Lavash Wraps with Spicy Hummus Dip! CLICK HERE for recipe. Guacamole Portobello Mushroom. {Photo courtesy of Rhymes with Vegan} A crowd-pleasing pasta salad. {Photo courtesy of PeaSoupEats}CLICK HERE for the recipe to this beautiful veggie and rice stir-fry.
ROASTED PUMPKIN-GINGER BISQUE W/BRIOCHE CROUTONS Musical pairing – by Joe Cocker Mmmmm Mmmmm Good, Mmmmm Mmmmm Good, That’s what Campbell’s tastes like, Mmmmm Mmmmm Good! So now that this little catch-phrase will be rolling around in your head for the next 24 hours, let’s talk soup shall we? As you might have guessed, there was plenty of canned soup in the cupboards at the little house on Ankeny street: chicken noodle, tomato, cream of chicken, cream of mushroom, tomato rice, chicken and stars, cream of celery, bean with bacon (one of my dad’s favorites) and vegetable beef (one of my favorites). The cans were marked ‘condensed’ which meant that you opened the can, poured into a saucepan (although as a 10-year-old, I must admit that I really didn’t know what a was) and filled the now empty can with equal parts water which was added to the soup . . . heat and eat with a toasted cheese sammie made with Roman Meal bread and individually wrapped cheese slices . . . pretty good lunch back in the day. What is your favorite soup?
Art Inspired Outfits III 307 121 104 104 175 110 81 155 152 94 96 65 143 118 96 112 79 119 133 106 153 51 59 74 68 73 87 73 95 116 90 128 123 87 106 76 90 131 83 89 97 103 119 76 160 116 79 101 64 69 83 172 128 85 117 72 78 62 63 44 51 49 86 73 70 72 45 59 95 62 96 62 103 68 66 57 55 76 41 65 57 107 102 54 71 117 Kitchen Confidante » Simple Sundays Each weekday morning, I carve out time for myself. I love rising before the children, sipping my coffee while the house is still quiet. As the children dream in their beds, this is my most productive time. Emails are sent, posts are written, photographs edited. I fuel my body for the morning work out and the busy day that will follow. But as much as I focus on me, me, me, I have to make time for my son when he drowsily pads into the office, his hair standing on end and hands rubbing his eyes. And I nod. I love these sweet moments and need to hold on to them. * I hope you’re having a good Sunday! Yield: 24 muffinsPrep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutes Ingredients:3 cups flour ½ tsp salt 1½ tsp baking powder 1½ tsp baking soda ½ cup chopped pecans (optional) 2 cups sugar ½ cup unsalted butter 2 eggs 1 cup buttermilk (or substitute 1 cup milk with juice of one lemon) 5 - 6 very ripe bananas 1 1/4 cup chocolate chips, dividedDirections:Preheat oven to 350 degrees.
Chocolate Chip Cookie Pie… Oh My! There’s nothing like a good chocolate chip cookie… unless of course, if it’s super-sized and more than an inch thick. So when I found this recipe from my aunt’s Nestle Classic Recipes Cookbook a while back, I knew it was a must-make. Chocolate Chip Cookie Pie1 unbaked 9-inch (4-cup volume) deep-dish pie shell*2 large eggs1/2 cup all-purpose flour1/2 cup granulated sugar1/2 cup packed brown sugar3/4 cup (1 1/2 sticks) butter, softened1 cup (6 ounces) semi-sweet chocolate morsels1 cup chopped pecansServe with ice cream (optional) Preheat oven 325 degrees F.Beat eggs in large mixer bowl on high until foamy. Recipe from Nestle Classic Recipes, 2003* If using frozen pie shell, use deep dish style and thaw completely.