50 Different Ways to Eat Your Veggies and Fruits
Healthier_Me
Posts: 5,600 Member
From Arizona Republic
If you're looking for ways to work more fruits and vegetables into your
diet, here are some quick and easy suggestions.
For more recommendations, check out the National Cancer Institute's 5 a Day
Web site, 5aday.gov ; or nutrition.gov , an index to dozens of government
nutrition sites. Also, check out the recipe tips section of the Produce for
Better Health Foundation site, 5aday.org .
Breakfast
1. Keep bags of frozen blueberries on hand to add to cold cereal in the
morning (thaw quickly by placing a handful into a strainer and running
under hot tap water). Keep a variety of dried fruits around to toss into cold
or hot cereal such as oatmeal.
2. Fruit or vegetable juice is a fast way to check off one or more servings of produce.
3. Instead of butter and syrup, top whole-grain pancakes or waffles with
berries, sliced banana or diced mango and a shower of confectioner's sugar.
Or fold them into the batter.
4. Mix cooked asparagus tips, peas or other vegetables into scrambled eggs, or fold into an omelet.
5. Make a fruit slush by putting frozen fruit and vanilla yogurt in a blender.
6. Layer fresh berries, yogurt and granola cereal for a breakfast parfait.
7. Slice a banana in half lengthwise, spread with peanut butter, sprinkle with cinnamon and run under broiler until warmed through.
8. For a nutrient-rich, high-energy breakfast on the run or a fast snack,
make a trail mix of crunchy whole-grain cereal, dried fruits (such as raisins, cranberries, apricots and cherries) and chopped toasted almonds. Divide among small resealable bags.
9. Make a smoothie by blending bananas, a little milk and a few ice cubes
for a creamy base, then adding fruit of choice or a dollop of peanut butter.
10. Fill a cantaloupe or honeydew melon half with cottage cheese.
Lunch
11. Take a pre-packaged fruit cup, box of raisins or piece of fruit in your
lunchbox.
12. Add a 100-percent-juice box to a child's school lunch or snack.
13. For a shortcut fruit salad, buy a container of cut-up mixed fruit at the
supermarket, cafeteria or coffee shop. Have some for lunch, and save the
rest for an afternoon snack.
14. Load up sandwiches with fresh vegetables, from the usual lettuce and
tomato to cucumbers, onions, fresh bell pepper slices or roasted red peppers.
15. Halve grapes for chicken salad, or add mandarin orange sections.
16. Include a thermos of tomato or vegetable soup - canned is fine - with
cheese and crackers for a rib-sticking meal.
17. Stuff a pita pocket with veggie chunks, alfalfa sprouts and light ranch dressing.
18. Toss pasta or rice with leftover vegetables and low-fat vinaigrette
for a whole-meal salad. For a heartier dish, add tuna, diced chicken and/or
grated Parmesan.
19. Add sliced apples, bananas or grated carrot to a peanut butter sandwich.
Serve on whole-grain bread.
20. Top a low-fat hot dog with sauerkraut or prepared slaw; serve on a whole-grain bun.
Dinner Entrees
21. Scatter sliced tomatoes, bagged spinach, roasted bottled peppers or sliced squash over a frozen cheese pizza.
22. Toss prepackaged or precut vegetables (mushrooms, cauliflower, onions,
tomatoes, etc.) from the produce counter or salad bar into stir-fries or
salads, or sauté and add to jarred spaghetti sauce.
23. Top a plain grilled or broiled chicken breast or fish fillet with a hefty ladleful of prepared salsa.
24. Substitute strands of cooked spaghetti squash for pasta noodles and top
with marinara sauce for a double dose of veggie power.
25. For a quick pasta dish: Cook 16 ounces of pasta for about 5 minutes,
then add a 1-pound bag of frozen vegetable mix. Continue cooking until pasta
and vegetables are done. Drain and toss with olive oil or butter and salt and pepper. Other possible mix-ins: red pepper flakes, sliced fresh basil, Parmesan cheese or lemon pepper (if not using black pepper).
26. Easier yet: Add a package of broccoli to pasta during last 3 minutes of
boiling and top with garlic olive oil.
27. Supplement traditional meat chili with diced eggplant, bell pepper, carrot or canned tomato. Better yet, use ground turkey in place of the meat, or make it vegetarian with cooked legumes such as kidney beans or lentils, or cooked bulgur wheat.
28. Combine leftover vegetables and rice for a quick fried rice.
29. Instead of a hamburger, try brushing a meaty-flavored Portobello
mushroom cap with a little olive oil and grilling or broiling it. Add a
slice of cheese for extra protein; serve as is or on a hamburger bun with
lettuce, tomato, sprouts or other veggies. You'll save fat and calories as well as upping your veggie intake.
30. Thread chunks of bell pepper, onion, squash, eggplant, cherry tomato or
other veggies - alternating, if desired, with chunks of meat or chicken -
for a kebab to broil or grill. For extra flavor, marinate at least an hour
or overnight in your favorite salad dressing or marinade.
Sides
31. Roasting caramelizes the natural sugars in vegetables and gives them
a
deep, rich flavor. Buy prepackaged vegetables like broccoli and
cauliflower,
drizzle with a little olive oil and roast at 425 degrees until tender.
This
works for all sorts of vegetables, including carrots, butternut squash,
tomatoes and onions. Start checking for doneness at 10 minutes; the
smaller
the cut-up vegetables, the more quickly they'll be ready. Larger
vegetables
may take up to 50 minutes.
32. Accompany any entree with broiled seasoned vegetables: Place a rack
with
very small open squares on a broiler pan or baking sheet. Place bagged
mixed
frozen vegetables, a few teaspoons olive oil, salt, pepper and dried
herbs
(such as rosemary or thyme) in a plastic bag. Shake to coat the
vegetables with the oil and seasonings. Spread on the broiler rack. Broil 6 minutes
4 inches from the heat source.
33. Make a fast and healthy salad of shredded carrots (buy them bagged for
convenience), raisins, a squeeze of lemon and a little sugar. Make extras for lunch the next day.
34. Add currants, sliced green onions, grated carrot and a dash of curry powder to couscous, and serve with chicken.
35. Top mashed potatoes with sautéed onions or shallots. Or for variety and
extra nutrition, substitute parsnips for all or some of the potatoes.
36. Bagged, pre-washed spinach could not be simpler to prepare: Dump the bag
into a pot with just a few tablespoons water, cover and steam over high heat for about a minute, just until wilted. Season with a little butter or sesame oil if desired, along with salt and pepper.
37. Add orange, grapefruit or pear wedges to an arugula salad.
38. Bagged slaw or broccoli slaw is good not only in salads but for quick sautéing as a side dish, or for mixing into pasta or rice.
39. Sweet potatoes are a nutritional powerhouse of fiber and cancer-fighting
beta-carotene. And they're so flavorful, they need no embellishment; simply bake or microwave them. Make an extra, and take it to work for a healthy snack or lunch; they're great reheated in the microwave.
40. Applesauce, cranberry sauce or other fruit sauces or salsas are tasty accompaniments to simple pork dishes.
Snacks/Desserts
41. Keep a fruit bowl in full view on the counter for quick snacks or to grab on the way to work.
42. Keep individual bags of baby carrots in easy reach at home, in a school lunchbox or in a desk drawer at work.
43. For dip, make or buy a low-fat bean dip - more veggies - or use low-fat salad dressing or yogurt.
44. Keep a stash of frozen berries in the freezer to top frozen yogurt, sorbet or angel food cake. Frozen cherries are a sweet, icy treat straight from the bag.
45. Don't want to cut up apples? Buy bagged, sliced apples in the supermarket produce section. Use for snacks or to mix with raisins and a little mayonnaise and walnuts for a Waldorf salad.
46. Use canned, mini-dice, seasoned tomatoes to make a quick bruschetta: Slice crusty bread, brush with a little olive oil and top with a spoonful of tomatoes. Place slices on a cookie sheet and bake at 325 degrees until bread is slightly toasted and tomatoes are warm.
47. Try these low-fat bean nachos at your next party: Spread baked tortilla
chips with vegetarian refried beans, salsa or canned chopped tomatoes with
chilies and grated Monterey Jack cheese. Add sliced jalapenos and/or chopped
cilantro if you like. Bake in a preheated 350-degree oven for about 10 minutes or until heated through.
48. Make mini peanut butter sandwiches, substituting thinly sliced apples or dried apricots for bread.
49. Top celery sticks with light cream cheese or peanut butter, and top with
raisins.
50. Pour 100 percent fruit juice into ice cube trays and freeze for mini popsicles.
http://www.aimeesadventures.com/Articles/25.html
If you're looking for ways to work more fruits and vegetables into your
diet, here are some quick and easy suggestions.
For more recommendations, check out the National Cancer Institute's 5 a Day
Web site, 5aday.gov ; or nutrition.gov , an index to dozens of government
nutrition sites. Also, check out the recipe tips section of the Produce for
Better Health Foundation site, 5aday.org .
Breakfast
1. Keep bags of frozen blueberries on hand to add to cold cereal in the
morning (thaw quickly by placing a handful into a strainer and running
under hot tap water). Keep a variety of dried fruits around to toss into cold
or hot cereal such as oatmeal.
2. Fruit or vegetable juice is a fast way to check off one or more servings of produce.
3. Instead of butter and syrup, top whole-grain pancakes or waffles with
berries, sliced banana or diced mango and a shower of confectioner's sugar.
Or fold them into the batter.
4. Mix cooked asparagus tips, peas or other vegetables into scrambled eggs, or fold into an omelet.
5. Make a fruit slush by putting frozen fruit and vanilla yogurt in a blender.
6. Layer fresh berries, yogurt and granola cereal for a breakfast parfait.
7. Slice a banana in half lengthwise, spread with peanut butter, sprinkle with cinnamon and run under broiler until warmed through.
8. For a nutrient-rich, high-energy breakfast on the run or a fast snack,
make a trail mix of crunchy whole-grain cereal, dried fruits (such as raisins, cranberries, apricots and cherries) and chopped toasted almonds. Divide among small resealable bags.
9. Make a smoothie by blending bananas, a little milk and a few ice cubes
for a creamy base, then adding fruit of choice or a dollop of peanut butter.
10. Fill a cantaloupe or honeydew melon half with cottage cheese.
Lunch
11. Take a pre-packaged fruit cup, box of raisins or piece of fruit in your
lunchbox.
12. Add a 100-percent-juice box to a child's school lunch or snack.
13. For a shortcut fruit salad, buy a container of cut-up mixed fruit at the
supermarket, cafeteria or coffee shop. Have some for lunch, and save the
rest for an afternoon snack.
14. Load up sandwiches with fresh vegetables, from the usual lettuce and
tomato to cucumbers, onions, fresh bell pepper slices or roasted red peppers.
15. Halve grapes for chicken salad, or add mandarin orange sections.
16. Include a thermos of tomato or vegetable soup - canned is fine - with
cheese and crackers for a rib-sticking meal.
17. Stuff a pita pocket with veggie chunks, alfalfa sprouts and light ranch dressing.
18. Toss pasta or rice with leftover vegetables and low-fat vinaigrette
for a whole-meal salad. For a heartier dish, add tuna, diced chicken and/or
grated Parmesan.
19. Add sliced apples, bananas or grated carrot to a peanut butter sandwich.
Serve on whole-grain bread.
20. Top a low-fat hot dog with sauerkraut or prepared slaw; serve on a whole-grain bun.
Dinner Entrees
21. Scatter sliced tomatoes, bagged spinach, roasted bottled peppers or sliced squash over a frozen cheese pizza.
22. Toss prepackaged or precut vegetables (mushrooms, cauliflower, onions,
tomatoes, etc.) from the produce counter or salad bar into stir-fries or
salads, or sauté and add to jarred spaghetti sauce.
23. Top a plain grilled or broiled chicken breast or fish fillet with a hefty ladleful of prepared salsa.
24. Substitute strands of cooked spaghetti squash for pasta noodles and top
with marinara sauce for a double dose of veggie power.
25. For a quick pasta dish: Cook 16 ounces of pasta for about 5 minutes,
then add a 1-pound bag of frozen vegetable mix. Continue cooking until pasta
and vegetables are done. Drain and toss with olive oil or butter and salt and pepper. Other possible mix-ins: red pepper flakes, sliced fresh basil, Parmesan cheese or lemon pepper (if not using black pepper).
26. Easier yet: Add a package of broccoli to pasta during last 3 minutes of
boiling and top with garlic olive oil.
27. Supplement traditional meat chili with diced eggplant, bell pepper, carrot or canned tomato. Better yet, use ground turkey in place of the meat, or make it vegetarian with cooked legumes such as kidney beans or lentils, or cooked bulgur wheat.
28. Combine leftover vegetables and rice for a quick fried rice.
29. Instead of a hamburger, try brushing a meaty-flavored Portobello
mushroom cap with a little olive oil and grilling or broiling it. Add a
slice of cheese for extra protein; serve as is or on a hamburger bun with
lettuce, tomato, sprouts or other veggies. You'll save fat and calories as well as upping your veggie intake.
30. Thread chunks of bell pepper, onion, squash, eggplant, cherry tomato or
other veggies - alternating, if desired, with chunks of meat or chicken -
for a kebab to broil or grill. For extra flavor, marinate at least an hour
or overnight in your favorite salad dressing or marinade.
Sides
31. Roasting caramelizes the natural sugars in vegetables and gives them
a
deep, rich flavor. Buy prepackaged vegetables like broccoli and
cauliflower,
drizzle with a little olive oil and roast at 425 degrees until tender.
This
works for all sorts of vegetables, including carrots, butternut squash,
tomatoes and onions. Start checking for doneness at 10 minutes; the
smaller
the cut-up vegetables, the more quickly they'll be ready. Larger
vegetables
may take up to 50 minutes.
32. Accompany any entree with broiled seasoned vegetables: Place a rack
with
very small open squares on a broiler pan or baking sheet. Place bagged
mixed
frozen vegetables, a few teaspoons olive oil, salt, pepper and dried
herbs
(such as rosemary or thyme) in a plastic bag. Shake to coat the
vegetables with the oil and seasonings. Spread on the broiler rack. Broil 6 minutes
4 inches from the heat source.
33. Make a fast and healthy salad of shredded carrots (buy them bagged for
convenience), raisins, a squeeze of lemon and a little sugar. Make extras for lunch the next day.
34. Add currants, sliced green onions, grated carrot and a dash of curry powder to couscous, and serve with chicken.
35. Top mashed potatoes with sautéed onions or shallots. Or for variety and
extra nutrition, substitute parsnips for all or some of the potatoes.
36. Bagged, pre-washed spinach could not be simpler to prepare: Dump the bag
into a pot with just a few tablespoons water, cover and steam over high heat for about a minute, just until wilted. Season with a little butter or sesame oil if desired, along with salt and pepper.
37. Add orange, grapefruit or pear wedges to an arugula salad.
38. Bagged slaw or broccoli slaw is good not only in salads but for quick sautéing as a side dish, or for mixing into pasta or rice.
39. Sweet potatoes are a nutritional powerhouse of fiber and cancer-fighting
beta-carotene. And they're so flavorful, they need no embellishment; simply bake or microwave them. Make an extra, and take it to work for a healthy snack or lunch; they're great reheated in the microwave.
40. Applesauce, cranberry sauce or other fruit sauces or salsas are tasty accompaniments to simple pork dishes.
Snacks/Desserts
41. Keep a fruit bowl in full view on the counter for quick snacks or to grab on the way to work.
42. Keep individual bags of baby carrots in easy reach at home, in a school lunchbox or in a desk drawer at work.
43. For dip, make or buy a low-fat bean dip - more veggies - or use low-fat salad dressing or yogurt.
44. Keep a stash of frozen berries in the freezer to top frozen yogurt, sorbet or angel food cake. Frozen cherries are a sweet, icy treat straight from the bag.
45. Don't want to cut up apples? Buy bagged, sliced apples in the supermarket produce section. Use for snacks or to mix with raisins and a little mayonnaise and walnuts for a Waldorf salad.
46. Use canned, mini-dice, seasoned tomatoes to make a quick bruschetta: Slice crusty bread, brush with a little olive oil and top with a spoonful of tomatoes. Place slices on a cookie sheet and bake at 325 degrees until bread is slightly toasted and tomatoes are warm.
47. Try these low-fat bean nachos at your next party: Spread baked tortilla
chips with vegetarian refried beans, salsa or canned chopped tomatoes with
chilies and grated Monterey Jack cheese. Add sliced jalapenos and/or chopped
cilantro if you like. Bake in a preheated 350-degree oven for about 10 minutes or until heated through.
48. Make mini peanut butter sandwiches, substituting thinly sliced apples or dried apricots for bread.
49. Top celery sticks with light cream cheese or peanut butter, and top with
raisins.
50. Pour 100 percent fruit juice into ice cube trays and freeze for mini popsicles.
http://www.aimeesadventures.com/Articles/25.html
0
Replies
-
From Arizona Republic
If you're looking for ways to work more fruits and vegetables into your
diet, here are some quick and easy suggestions.
For more recommendations, check out the National Cancer Institute's 5 a Day
Web site, 5aday.gov ; or nutrition.gov , an index to dozens of government
nutrition sites. Also, check out the recipe tips section of the Produce for
Better Health Foundation site, 5aday.org .
Breakfast
1. Keep bags of frozen blueberries on hand to add to cold cereal in the
morning (thaw quickly by placing a handful into a strainer and running
under hot tap water). Keep a variety of dried fruits around to toss into cold
or hot cereal such as oatmeal.
2. Fruit or vegetable juice is a fast way to check off one or more servings of produce.
3. Instead of butter and syrup, top whole-grain pancakes or waffles with
berries, sliced banana or diced mango and a shower of confectioner's sugar.
Or fold them into the batter.
4. Mix cooked asparagus tips, peas or other vegetables into scrambled eggs, or fold into an omelet.
5. Make a fruit slush by putting frozen fruit and vanilla yogurt in a blender.
6. Layer fresh berries, yogurt and granola cereal for a breakfast parfait.
7. Slice a banana in half lengthwise, spread with peanut butter, sprinkle with cinnamon and run under broiler until warmed through.
8. For a nutrient-rich, high-energy breakfast on the run or a fast snack,
make a trail mix of crunchy whole-grain cereal, dried fruits (such as raisins, cranberries, apricots and cherries) and chopped toasted almonds. Divide among small resealable bags.
9. Make a smoothie by blending bananas, a little milk and a few ice cubes
for a creamy base, then adding fruit of choice or a dollop of peanut butter.
10. Fill a cantaloupe or honeydew melon half with cottage cheese.
Lunch
11. Take a pre-packaged fruit cup, box of raisins or piece of fruit in your
lunchbox.
12. Add a 100-percent-juice box to a child's school lunch or snack.
13. For a shortcut fruit salad, buy a container of cut-up mixed fruit at the
supermarket, cafeteria or coffee shop. Have some for lunch, and save the
rest for an afternoon snack.
14. Load up sandwiches with fresh vegetables, from the usual lettuce and
tomato to cucumbers, onions, fresh bell pepper slices or roasted red peppers.
15. Halve grapes for chicken salad, or add mandarin orange sections.
16. Include a thermos of tomato or vegetable soup - canned is fine - with
cheese and crackers for a rib-sticking meal.
17. Stuff a pita pocket with veggie chunks, alfalfa sprouts and light ranch dressing.
18. Toss pasta or rice with leftover vegetables and low-fat vinaigrette
for a whole-meal salad. For a heartier dish, add tuna, diced chicken and/or
grated Parmesan.
19. Add sliced apples, bananas or grated carrot to a peanut butter sandwich.
Serve on whole-grain bread.
20. Top a low-fat hot dog with sauerkraut or prepared slaw; serve on a whole-grain bun.
Dinner Entrees
21. Scatter sliced tomatoes, bagged spinach, roasted bottled peppers or sliced squash over a frozen cheese pizza.
22. Toss prepackaged or precut vegetables (mushrooms, cauliflower, onions,
tomatoes, etc.) from the produce counter or salad bar into stir-fries or
salads, or sauté and add to jarred spaghetti sauce.
23. Top a plain grilled or broiled chicken breast or fish fillet with a hefty ladleful of prepared salsa.
24. Substitute strands of cooked spaghetti squash for pasta noodles and top
with marinara sauce for a double dose of veggie power.
25. For a quick pasta dish: Cook 16 ounces of pasta for about 5 minutes,
then add a 1-pound bag of frozen vegetable mix. Continue cooking until pasta
and vegetables are done. Drain and toss with olive oil or butter and salt and pepper. Other possible mix-ins: red pepper flakes, sliced fresh basil, Parmesan cheese or lemon pepper (if not using black pepper).
26. Easier yet: Add a package of broccoli to pasta during last 3 minutes of
boiling and top with garlic olive oil.
27. Supplement traditional meat chili with diced eggplant, bell pepper, carrot or canned tomato. Better yet, use ground turkey in place of the meat, or make it vegetarian with cooked legumes such as kidney beans or lentils, or cooked bulgur wheat.
28. Combine leftover vegetables and rice for a quick fried rice.
29. Instead of a hamburger, try brushing a meaty-flavored Portobello
mushroom cap with a little olive oil and grilling or broiling it. Add a
slice of cheese for extra protein; serve as is or on a hamburger bun with
lettuce, tomato, sprouts or other veggies. You'll save fat and calories as well as upping your veggie intake.
30. Thread chunks of bell pepper, onion, squash, eggplant, cherry tomato or
other veggies - alternating, if desired, with chunks of meat or chicken -
for a kebab to broil or grill. For extra flavor, marinate at least an hour
or overnight in your favorite salad dressing or marinade.
Sides
31. Roasting caramelizes the natural sugars in vegetables and gives them
a
deep, rich flavor. Buy prepackaged vegetables like broccoli and
cauliflower,
drizzle with a little olive oil and roast at 425 degrees until tender.
This
works for all sorts of vegetables, including carrots, butternut squash,
tomatoes and onions. Start checking for doneness at 10 minutes; the
smaller
the cut-up vegetables, the more quickly they'll be ready. Larger
vegetables
may take up to 50 minutes.
32. Accompany any entree with broiled seasoned vegetables: Place a rack
with
very small open squares on a broiler pan or baking sheet. Place bagged
mixed
frozen vegetables, a few teaspoons olive oil, salt, pepper and dried
herbs
(such as rosemary or thyme) in a plastic bag. Shake to coat the
vegetables with the oil and seasonings. Spread on the broiler rack. Broil 6 minutes
4 inches from the heat source.
33. Make a fast and healthy salad of shredded carrots (buy them bagged for
convenience), raisins, a squeeze of lemon and a little sugar. Make extras for lunch the next day.
34. Add currants, sliced green onions, grated carrot and a dash of curry powder to couscous, and serve with chicken.
35. Top mashed potatoes with sautéed onions or shallots. Or for variety and
extra nutrition, substitute parsnips for all or some of the potatoes.
36. Bagged, pre-washed spinach could not be simpler to prepare: Dump the bag
into a pot with just a few tablespoons water, cover and steam over high heat for about a minute, just until wilted. Season with a little butter or sesame oil if desired, along with salt and pepper.
37. Add orange, grapefruit or pear wedges to an arugula salad.
38. Bagged slaw or broccoli slaw is good not only in salads but for quick sautéing as a side dish, or for mixing into pasta or rice.
39. Sweet potatoes are a nutritional powerhouse of fiber and cancer-fighting
beta-carotene. And they're so flavorful, they need no embellishment; simply bake or microwave them. Make an extra, and take it to work for a healthy snack or lunch; they're great reheated in the microwave.
40. Applesauce, cranberry sauce or other fruit sauces or salsas are tasty accompaniments to simple pork dishes.
Snacks/Desserts
41. Keep a fruit bowl in full view on the counter for quick snacks or to grab on the way to work.
42. Keep individual bags of baby carrots in easy reach at home, in a school lunchbox or in a desk drawer at work.
43. For dip, make or buy a low-fat bean dip - more veggies - or use low-fat salad dressing or yogurt.
44. Keep a stash of frozen berries in the freezer to top frozen yogurt, sorbet or angel food cake. Frozen cherries are a sweet, icy treat straight from the bag.
45. Don't want to cut up apples? Buy bagged, sliced apples in the supermarket produce section. Use for snacks or to mix with raisins and a little mayonnaise and walnuts for a Waldorf salad.
46. Use canned, mini-dice, seasoned tomatoes to make a quick bruschetta: Slice crusty bread, brush with a little olive oil and top with a spoonful of tomatoes. Place slices on a cookie sheet and bake at 325 degrees until bread is slightly toasted and tomatoes are warm.
47. Try these low-fat bean nachos at your next party: Spread baked tortilla
chips with vegetarian refried beans, salsa or canned chopped tomatoes with
chilies and grated Monterey Jack cheese. Add sliced jalapenos and/or chopped
cilantro if you like. Bake in a preheated 350-degree oven for about 10 minutes or until heated through.
48. Make mini peanut butter sandwiches, substituting thinly sliced apples or dried apricots for bread.
49. Top celery sticks with light cream cheese or peanut butter, and top with
raisins.
50. Pour 100 percent fruit juice into ice cube trays and freeze for mini popsicles.
http://www.aimeesadventures.com/Articles/25.html0 -
Thanks - my husband & I love to cook... now that we are changing the way we eat, we are looking for new ways to cook. (had to get rid of the heavy cream sauces & slabs of butter we used to use :noway: )0
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This is great! I don't usually have a problem finding a few good meals that are yummy and healthy but most times I eat those meals to death and then I get so bored!! The list you provided makes me excited again. Yay! Thanks ever so much.0
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Very welcome:bigsmile:
Enjoy!:drinker:
~Joanna:flowerforyou:0 -
his is good thing to know.
EATING FRUITS...Crucial Knowledge!
EATING FRUITS
We all think eating fruits means just buying fruits, cutting it and
just
popping it into our mouths. It's not so easy as you think.
It's important to know how and when to eat.
What is the correct way of eating fruits?
* IT MEANS NOT EATING FRUITS
AFTER YOUR MEALS!
* FRUITS SHOULD BE EATEN ON AN EMPTY
STOMACH.
If you eat fruit like that, it will play a major
role to detoxify your system, supplying you with a great deal of
energy for weight loss and other life activities.
FRUIT IS THE MOST IMPORTANT FOOD.
Let's say you eat two slices of bread and
then a slice of fruit. The slice of fruit is ready to go straight
through the stomach into the intestines, but it is prevented from
doing so.
In the meantime the whole meal rots and ferments
and turns to acid. The minute the fruit comes into contact with the
food
in the stomach and digestive juices, the entire mass of food begins
to spoil.
So please eat your fruits on an empty stomach or before
your meals! You have heard people complaining - every time I eat
water-melon I burp, when I eat durian my stomach bloats up, when I
eat banana I feel like running to the toilet etc - actually all this
will not arise if you eat the fruit on an empty stomach. The fruit
mixes
with the putrefying other food and produces gas and hence you will
bloat!
Graying hair, balding, nervous outburst, and dark circles
under the eyes all these will not happen if you take fruits on an empty
stomach.
There is no such thing as some fruits like orange and
lemon are acidic because all fruits become alkaline in our body,
according to Dr. Herbert Shelton who did a research on this
matter.
If you have mastered the correct way of eating fruits,
you have the Secret of beauty, longevity, health, energy, happiness and
normal weight.
When you need to drink fruit juice -
drink only fresh fruit juice, NOT From the cans. Don't even drink
juice that has been heated up. Don't eat Cooked fruits because you
don't
get the nutrients at all. You only get to taste.
Cooking destroys all the vitamins.
But eating a whole fruit is better
than drinking the juice. If you Should drink the juice, drink it
mouthful by mouthful slowly, because you must Let it mix with your
saliva before swallowing it.
You can go on a 3-day fruit fast to cleanse your body.
Just eat fruits and drink fruit juice throughout the 3 days
and you will Be surprised when your friends
tell you how radiant you look!
KIWI: Tiny but mighty.
This is a good source of potassium, magnesium, Vitamin E
& fiber. Its Vitamin C content is twice that of an orange.
APPLE: An apple a day keeps the doctor away?
Although an apple has a low Vitamin C content, it has
antioxidants & flavonoids which enhances the activity of Vitamin C
thereby helping to lower the risks of colon cancer, heart attack &
stroke.
STRAWBERRY: Protective Fruit.
Strawberries have the highest total antioxidant power among major
fruits
& protect the body from cancer-causing, blood vessels-clogging free
radicals.
ORANGE : Sweetest medicine.
Taking 2 -4 oranges a day may help keep colds
away, lower cholesterol, prevent & dissolve kidney stones as well as
lessens the risk of colon cancer.
WATERMELON: Coolest
Thirst Quencher Composed of 92% water, it is also packed with a giant
dose of glutathione, which helps boost
our immune system. They are
also a key source of lycopene - the cancer fighting oxidant. Other
nutrients found in watermelon are Vitamin C &
Potassium.
GUAVA & PAPAYA: Top awards for Vitamin C.
They are the clear winners for their high Vitamin C content. Guava is
Also
rich in fiber, which helps prevent constipation. Papaya is rich in
carotene; this is good for your eyes.
Drinking Cold water after meal = Cancer!
Can u believe this??
For those who
like to drink cold water, this article is applicable to you.
It is nice to have a cup of cold drink after a meal. However, the cold
water
will solidify the oily stuff that you have just consumed. It will slow
down the digestion.
Once this 'sludge' reacts with the acid, it
will break down and be Absorbed by the intestine faster than the solid
food. It will line the intestine.
Very soon, this will turn into fats and lead to cancer.
It is best to Drink hot soup or warm water after a meal.
A serious note about heart attacks
HEART ATTACK PROCEDURE': (THIS IS NOT A JOKE!)
Women should know that not every heart attack
symptom is going to be the left arm hurting. Be aware of intense pain
in
the jaw line.
You may never have the first chest pain
during the course of a heart attack.
Nausea and intense sweating are also common symptoms.
60% of people who have a heart attack while
they are asleep do not wake up.
Pain in the jaw can wake you from a sound sleep. Let's be careful and
be
aware.
The more we know, the better chance we could survive...
A cardiologist says if everyone who gets this mail sends it to
10 people, you can be sure that we'll save at least one life. Read
this...It could save your life!!
Let's say it's 6.15 pm and you're driving home.
Suddenly you start experiencing severe pain in
your chest that starts to radiate out into your arm and up into your
jaw. You are only about five miles from the hospital nearest your
home.
Unfortunately you don't know if you'll be able to make it
that far. You have been trained in CPR, but the guy that taught the
course did not tell you how to perform it on yourself.
'HOW TO SURVIVE A HEART ATTACK WHEN ALONE':
Since many people are
alone when they suffer a heart attack, without help, the person
whose heart is beating improperly and who begins to feel faint, has
only
about 10 seconds left before losing consciousness.
However, these victims can help themselves by coughing repeatedly and
Very
vigorously. A deep breath should be taken before each cough, deep and
prolonged, as when producing sputum from deep inside the chest.
A breath and a cough must be repeated about every two seconds without
let-up until help arrives, or until the heart is felt to be
beating normally again.
Deep breaths get oxygen into the
lungs and coughing movements squeeze The heart and keep the blood
circulating. The squeezing pressure on the heart also helps it
regain normal rhythm.
In this way, heart attack victims can get to a hospital.
Tell as many Other people as possible about this. It
could save their lives!!0 -
Thank you!
:flowerforyou: :flowerforyou: 0 -
TRY VEGGIE SAUCE (soup) I have this in my fridge all the time.
It's like soup or gravy or sauce to put on fish or chicken.
Get 4 cups of chicken broth and a couple pounds of your favorite veggie ... I use asparagus. Just make sure the veggies heap up a little taller than the broth or it may be too thin when it's ground up.
Simmer both together for about 10 minutes until the asparagus is bright green ... add some cayenne pepper and maybe some basil for an extra punch !!
Grind it up with one of those hand blenders and it's like eating a plate of veggies, but tastes like a very thick yummy filling soup. You can even add plain nonfat yogurt (when it's not too hot so the yogurt doesn't curdle) to make it creamy and more flavorful!
It's good with broccoli ... and if you use CARROTS, try adding fresh ginger !!0 -
~~bump~~0
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