Gluten-Free Spiced Zucchini Bread :-)

It’s that time of year again, when the amount of zucchini coming from my garden, is far more than two humans could ever consume. So, I’ve been making zucchini noodles, chocolate zucchini muffins, raw zucchini bites, stuffed zucchini, crispy baked zucchini rounds and more.
However, while staring at a pile of fresh heirloom zucchini freshly picked from my garden over the weekend, I realized I hadn’t made zucchini bread in a very long time, in fact I hadn’t made bread of any kind in a long time. So I pulled out my favorite gluten-free all-purpose flour blend and I got busy.
This bread has a delicate crumb and the perfect amount of spice. I like mind toasted with a little pat of coconut butter or real butter.

Gluten-Free Spiced Zucchini Bread
•           1 full cup of grated zucchini (from about 1 medium zucchini)
•           1 1/2 cups all purpose gluten-free flour blend
•           1/4 cup almond flour
•           2 teaspoons baking powder
•           1/2 teaspoon baking soda
•           1/4 cup ground flax seeds
•           2 tablespoons psyllium husk powder
•           1/2 teaspoon fine sea salt
•           1/2 tsp ground nutmeg
•           2 teaspoons cinnamon
•           1 tablespoon fresh ginger, peeled and grated
•           1/2 cup light coconut sugar or other granulated sugar
•           1/3 cup olive oil or coconut oil
•           2 extra large eggs
•           1/2 cup full-fat coconut milk
•           1 teaspoon fresh lemon juice
•           1 tablespoon pure vanilla extract
•           1/3 cup chopped walnuts or pecans, optional

Preheat your oven to 350ºF. Grease a 9-inch loaf pan with coconut oil and set aside.
Place the shredded zucchini into some paper towels and gently squeeze out any excess moisture then set aside.
Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, ground flax seeds, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add sugar, oil, eggs, coconut milk, lemon juice and vanilla. Whisk thoroughly until smooth.
Add the dry ingredients to the wet and beat (by hand or with mixer) until well combined. Fold in the grated zucchini and the walnuts, if using. (I always reserve just a little of each to sprinkle over the tops of the loaves).
Pour the batter into your prepared loaf pan, using a spatula to even out the top. Sprinkle over the reserved zucchini and nuts to the top. Bake for 45-50 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
Transfer the pan to a cooling rack and let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and let cool completely on the rack. As hard as it can be, I allow the bread to cool for at least an hour, if not longer, before slicing into it.
Once cooled, bread can be wrapped in a double layer of plastic wrap and stored at room temperature for up to 3 days.

For more of Beth’s recipes visit her blog Tasty Yummies.

Source: Gluten-Free Spiced Zucchini Bread | Free People Blog http://blog.freepeople.com/2014/07/glutenfree-spiced-zucchini-bread/#ixzz39135lEDa

Crispy Garlic Kale with Chorizo and Beans :-)

Soy substitutes are so convincingly delicious that no one will know this isn't real chorizo. Bonus: This dish has zero cholesterol!

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 4

Ingredients

1 tablespoon olive oil
6 small cloves garlic, sliced thin
2 links soy chorizo
1 cup homemade vegetable stock
2 bags Fresh Express Baby Kale Mix
1 14.5-ounce can Great Northern beans, drained and rinsed
1/2 teaspoon red pepper flakes

Tips

When buying kale look for dark leaves and avoid kale that has yellow or brown patches.


Soy sausage is fully cooked. We're sauteing it to add color and flavor. (You could use regular chorizo in this recipe, but I recommend using half as much to cut sodium and cholesterol.)

Serve with crusty whole-grain bread for a quick, hearty vegan supper.

Directions

Place a large, heavy-bottomed saucepan over medium heat. Add the oil to the warm pan, then add the garlic. Cook 3-4 minutes, stirring often so the garlic doesn't burn. Remove the garlic from the pan and transfer to a plate lined with a paper towel.

Add the sausage to the pan, breaking it up with the back of a wooden spoon as it browns. If the pan gets too hot, add 1/4 cup of the stock to pull up any fond (crust) that has developed on the bottom of pan. After the sausage is browned, remove from the pan with a slotted spoon. Add the kale to the pan, cover, and allow to wilt for two minutes.
Stir the kale, then add the beans, pepper and remaining stock. Reduce the heat to low, cover the pan, and cook for 5 minutes.

Just before serving, add the garlic and sausage back to the pan and toss to combine.

Makes 8 cups, 2 cups per serving



Serving Size: Makes 8 cups, 2 cups per serving

Quinoa Pancakes :-)

I found this recipe in a magazine (I just made a few changes to it) and the pancakes tastes good i guess  Quinoa has a lot of nutritional benefits and is for many a “super food”. A few good reasons to include quinoa in your diet is because it is a complete protein, meaning that it contains all the essential 9 amino acids which your body can’t produce by it self. It is also rich in vitamins, minerals and dietary fiber


Quinoa can be used in a lot of recipes, such as bread, cookies, porridge, pancakes, salads and as a side dish. Just be creative .


For the quinoa pancakes you will need:
(serves 4)
7 oz/200 grams raw quinoa grain, rinsed
1 big table spoon of flaxseeds or chia seeds
1.5 cups of almond milk or other milk if you prefer
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/2 tsp baking soda
2 eggs
a big handful of blueberries
2 bananas, mashed
coconut oil for cooking
1. Mix the quinoa, milk and the flaxseeds (or chia seeds) and let it soak overnight or for at least an hour.
2. Add the rest of the ingredients, except for the bananas and blueberries into a blender and blend for a few minutes or until everything is well combined.
3. Fold in the bananas and blueberries to the mixture.
4. Cook on medium/low heat until the pancakes are golden.

Refreshing Detox Water fruits :-)

For me, getting through in class  means LOTS of cool drinks and smoothies.That dreaded season is just around the corner, and that means two things. I’m about to be really miserable for the next 4 months (I’m one of those people who happens to prefer winter), and the shedding of some serious clothing is about to begin. Most of the time I don’t even bother making a real breakfast. In my home  there are many early mornings when you walk out of the door greeted with high temperatures and a wall of humidity. Sometimes it’s just too hot to eat, so I’ll make my way to work with a cool breakfast smoothie in hand (kinda like this one), and a couple bottles of detox water.

 

This detox water is one of my go-to beverages

Instructions

1. Put oranges, lemon and cucumber in the water pitcher. Using a long spoon, gently mash fruits/veggies; this will release more flavor.
2. Take the mint, and gently mash it to release the natural oils; add to the pitcher.
3. Add water to the pitcher, and stir to begin the infusion process.
4. Drink/serve immediately, or store in the refrigerator for up to 2 days

Ingredients

• 2-3 liters water
• 2 large oranges, sliced
• 1 lemon, sliced
• ½ large cucumber, sliced
• 1 handful of fresh min 

 Refreshing Detox Water

Total time

10 mins.

 

 

Notes

*This water tastes great when infused overnight; if doing so, consider removing the rinds from the lemon and oranges. This will cut down on the bitterness.

 

 The vitamin C in lemons and oranges helps to clear the digestive tract and cleanse the liver. There’s also an enzyme in citrus that aids in breaking down fat and toxins. Cucumber is great for re-hydration and has anti-inflammatory properties. And mint also aids in digestion, breaks down fat and eases the stomach. All of that right there makes this water one powerful detox drink. So drink up! Your body will thank you

 

Pasta with Walnut Pesto, Sausage, and Broccoli Rabe :-)

No matter which shape you prefer, mixing pasta and fresh, seasonal vegetables makes for a healthy, delicious meal every time.its seem like yummy .. :-)

 

Servings: Serves 4

Ingredients

• 1/2 cup walnuts
• 2 cups basil leaves , loosely packed
• 1 small clove garlic
• Salt and freshly ground pepper
• 3/4 cup olive oil
• 1 pound rigatoni
• 4 sweet Italian sausages (about 1 pound), casings removed
• 1 bunch broccoli rabe , tough stem ends trimmed and coarsely chopped
• 1/2 cup fresh ricotta cheese

Directions

Preheat oven to 300°. Spread walnuts on a baking tray, and toast until golden, 5 to 7 minutes. Cool completely.

Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor. Process and, while motor is running, drizzle in 1/2 cup olive oil to form pesto; set aside. Chop rest of nuts, and set aside.

Bring a large pot of salted water to a boil; cook rigatoni until tender. Meanwhile, heat 2 tablespoons olive oil in a large skillet. When oil is hot, add sausage and cook, breaking up meat, until brown, about 5 minutes. Transfer meat to a small bowl, and leave 1 tablespoon fat in pan.

Return skillet to heat, and add rest of olive oil. Add broccoli rabe; cook until just crisp, about 2 minutes. Add 1/4 cup water, cover skillet, reduce heat to medium, and cook until tender, about 5 minutes. Add 1/4 teaspoon salt and 1/8 teaspooon pepper; return sausage to pan to heat through.

Toss cooked pasta with pesto; season with salt and pepper to taste. Divide among 4 plates, and top each with sausage and broccoli rabe, a dollop of ricotta cheese, and chopped walnuts.

Homemade Dried Fruit

Use these tips and dried fruit recipes to learn how to dry fruit. It's easy as 1-2-3!

Dried fruit is a delicious and healthy addition to granola, cereal, muffins, yogurt and so much more. And rumor has it that it tastes even better when you've made it yourself! All you need is an electric or convection oven with a controllable temperature starting at 170 degrees.
Oven drying is the simplest way to dry food, because it requires little to no special equipment. It's also faster and safer than using a sun drying method, especially in cooler regions. The average kitchen oven holds approximately 4 to 6 pounds of fruit at one time.
For best quality, prepare produce for drying as soon as possible after harvesting.

Preparing

Step 1
Select fruit that is ripe—but not overripe—and free of bruises. Fresh apples, pears, peaches, berries, cherries, bananas and apricots are all good choices. Wash and peel the fruit (blueberries, apricots and cherries work best if dried whole). Remove pits or cores, then slice the fruit to desired thickness. Keep the slice thickness uniform.

Drying

Step 2
Arrange the slices of fruit in a single layer on nonstick baking sheets—and make sure the pieces aren't touching each other. Preheat the oven to 170°F. Put one sheet on each oven rack. Allow 1-1/2 inches on all sides of the tray so air can circulate around the sheets while fruit is drying.
Keep the oven door open slightly during drying and stir fruit every 30 minutes. Properly dried fruit should be chewy, not squishy or crispy.

Storing

Step 3
Once the fruit is thoroughly dried (it can take anywhere from 4 to 8 hours depending on thickness of slices and the fruit's water content), remove the trays from the oven and let stand overnight (at least 12 hours) before placing in storage containers.

Read more: http://www.tasteofhome.com/recipes/how-to-cook/homemade-dried-fruit#ixzz38d1SQ0oN

FILIPINO FRUIT SALAD :-)

It is the easiest dessert to make, all you ever need is a can opener.

However, I don't use Nestle cream because it curdles and the liquid separates.

I use the refrigerated Heavy Cream (the same one used in making whipped cream).

I also add cream cheese to cut the sweetness of the condensed milk and to give it a thick and creamy consistency.

Now, let's talk about the fresh apples. I never realized the use of adding apples in a fruit salad until I omitted them one time.

All the while I thought my mom only used them as extenders.

The fresh apples provide texture and crunch in the salad to balance and complement the soft fruit components.

fruit.

YOUR SHOPPING LIST FOR FILIPINO FRUIT SALAD:

• CannedFruit Cocktail
• Condensed Milk
• Heavy Cream
• Apples
• Cream Cheese
• Cheddar Cheese
• Maraschino Cherry Halves (optional)

INGREDIENTS

• 1 6 pound can or 10 cups Fruit Cocktail
• 1 can condensed milk
• 1 cup heavy cream
• 2 pcs. apples, cubed
• 1/2 cup plain cream cheese
• 1/4 cup cheddar cheese, cubed
• 1/4 cup Maraschino Cherry Halves (optional)

1 Drain the Fruit Cocktail thoroughly, leave in the strainer for at least 10 minutes.

2 Stir together the condensed milk, heavy cream and cream cheese. Whip until blended well.

3 Add in the drained fruit cocktail and cheddar cheese.

4 Peel and cube the apples one at a time, putting the apples directly into the salad as they are cut.

5 Put in the cherry halves and mix together to evenly distribute the fruits.

6 Refrigerate and serve cold.

 TIPS  :-)

• To prevent browning of the cut apples, I try to cut and toss immediately in the cream mixture, or I keep them in a water solution of ice water and the juice of 1 lemon.


• Omit the cream cheese if you want, just add more cheddar cheese to cut the sweetness of the condensed milk.


• If you're a fan of Macapuno or soft shredded coconut meat, you could add some. Just don't overdo it, you're making a fruit and not a Buko Salad.

Healthy Weight - it's not a diet, it's a lifestyle :-)

How to Use Fruits and Vegetables to Help Manage Your Weight

 Fruits and vegetables are part of a well-balanced and healthy eating plan. There are many different ways to lose or maintain a healthy weight. Using more fruits and vegetables along with whole grains and lean meats, nuts, and beans is a safe and healthy one. Helping control your weight is not the only benefit of eating more fruits and vegetables. Diets rich in fruits and vegetables may reduce the risk of some types of cancer and other chronic diseases. Fruits and vegetables also provide essential vitamins and minerals, fiber, and other substances that are important for good health.


To lose weight, you must eat fewer calories than your body uses.
This doesn't necessarily mean that you have to eat less food. You can create lower-calorie versions of some of your favorite dishes by substituting low-calorie fruits and vegetables in place of higher-calorie ingredients. The water and fiber in fruits and vegetables will add volume to your dishes, so you can eat the same amount of food with fewer calories. Most fruits and vegetables are naturally low in fat and calories and are filling.

Here are some simple ways to cut calories and eat fruits and vegetables throughout your day:

Breakfast: Start the Day Right

• Substitute some spinach, onions, or mushrooms for one of the eggs or half of the cheese in your morning omelet. The vegetables will add volume and flavor to the dish with fewer calories than the egg or cheese.
• Cut back on the amount of cereal in your bowl to make room for some cut-up bananas, peaches, or strawberries. You can still eat a full bowl, but with fewer calories.

 

Lighten Up Your Lunch

• Substitute vegetables such as lettuce, tomatoes, cucumbers, or onions for 2 ounces of the cheese and 2 ounces of the meat in your sandwich, wrap, or burrito. The new version will fill you up with fewer calories than the original.
• Add a cup of chopped vegetables, such as broccoli, carrots, beans, or red peppers, in place of 2 ounces of the meat or 1 cup of noodles in your favorite broth-based soup. The vegetables will help fill you up, so you won't miss those extra calories.

Dinner

• Add in 1 cup of chopped vegetables such as broccoli, tomatoes, squash, onions, or peppers, while removing 1 cup of the rice or pasta in your favorite dish. The dish with the vegetables will be just as satisfying but have fewer calories than the same amount of the original version.
• Take a good look at your dinner plate. Vegetables, fruit, and whole grains should take up the largest portion of your plate. If they do not, replace some of the meat, cheese, white pasta, or rice with legumes, steamed broccoli, asparagus, greens, or another favorite vegetable. This will reduce the total calories in your meal without reducing the amount of food you eat. BUT remember to use a normal- or small-size plate — not a platter. The total number of calories that you eat counts, even if a good proportion of them come from fruits and vegetables.

 It's true that fruits and vegetables are lower in calories than many other foods, but they do contain some calories. If you start eating fruits and vegetables in addition to what you usually eat, you are adding calories and may gain weight. The key is substitution. Eat fruits and vegetables instead of some other higher-calorie food.

Health benefits of Coconut water - best health drink

The water of tender coconut or the unripe coconut, the green coconut or the liquid endosperm is known for its nutritive value. Coconut water is the purest liquid second only to water. It has caloric value of 17.4 per 100gm.

coconut water nutrition
coconut water is a healthy is a healthy drink since it is a rich source of natural fiber, natural calcium, magnesium and potassium. It contains less amount of sodium and almost negligible amount of cholesterol therefore recommended. Banana also has potassium but sugar content is high. Besides electrolytes it also contains vitamins, antioxidants, amino acids, enzymes, growth factors and other phytonutrients. Its Nutritional benefits have been recognized lately. Coconut water is used as a health drink.

• Coconut water has been generally offered to patients with diarrhea in many tropic regions to replace the fluid loss from the gastrointestinal tract and reduce the need for intravenous therapy. The osmolarity of tender coconut water is slightly greater than that of WHO recommended ORS (Oral Rehydration Therapy) osmolarity. Presence of other biological constituents like amino acids, enzymes, minerals, and fatty acids may account for this higher osmolarity. However, unlike WHO-ORS, its water is very low in sodium and chlorides, but rich in sugars and amino acids. This well-balanced fluid composition with much-needed calories would be an ideal drink than any other brand of soft drink beverages in dehydration conditions.
  

This is very comprehensive. I love how much information there is and how in-depth you go on how what's in coconut water is helpful to us.


 I do love the flavor of coconut in food. It is refreshing in the summer months. So much good stuff. The ancient cultures knew what they were doing when they picked this fruit.Coconut also has a small amounts of capric acid; this acid has been shown to stimulate antimicrobial action. Coconut has been proven not to cause heart disease. A diet that contains coconut provides many well being benefits and is an immune system booster.

mango madness :-)

Mango comes in different shapes and size depending upon  cultivar types.
Internally,its flesh is juicy,orange -yellow in color with numerous soft fibrils radiating from its centrally placed flat,oval-shaped stone (enveloping a single larger kidney-shaped seed).

Its flavor is pleasant and rich and taste sweet with mild tartness.A high
quality mango fruit should feature no or very less fiber content and minimal
sour taste.Mango seed (stone) may either has a single  embryo,
or sometimes polyembroyonic.




i think this is a very useful sight because while your drinking a tasty and flavor drink you are
 drinking something very healty.

smoothies that are too good for the health .these look pretty good  and give all the nutrition facts.

Beneficial: Even one or two extra portions of fruit and vegetable a day can make a difference :-)

 Those who find it difficult to eat their greens will be pleased to know that even one or two extra portions a day can make a difference

Getting your five-a-day isn’t just good for your health – it could also give you a healthy love life.

Research shows that eating lots of fruit and vegetables gives people a golden glow that makes them look more attractive.

 

I use my Nutribullet to make smoothies w/many fruits/vegetables. Among my favorites are avocado, pineapple, all berries, arugula, spinach, and swiss char,

Some foods such as grain products, vegetables, and fruits have many nutrients and other healthful substances but are relatively low in calories. Fat and alcohol are high in calories. Foods high in both sugars and fat contain many calories but often are low in vitamins, minerals, or fiber.

 Changing some of the foods that you eat by following a healthy, balanced diet that is low in saturated fats and trans-fats can help to lower blood cholesterol.

It’s important to replace foods that contain unhealthy, saturated and trans-fats with foods that contain polyunsaturated and monounsaturated fats. Foods high in polyunsaturated fats include margarine spreads and oils such as sunflower, soybean and safflower; oily fish, and some nuts and seeds. Foods high in monounsaturated fats include margarine spreads and oils, such as olive, canola and peanut; avocados and some nuts.

 

Eating green salad and fresh fruit salad ...

                        natural goodness fruit na fruit :-) I’m going to make it this weekend.

You can chill or serve immediately over the salad. Shake or whisk together, and allow to come to just room temp prior to serving each time.This is also delicious drizzled over freshly sliced apples and strawberries for a healthy and yummy snack! Crispy, Crunchy, Sweet, Savory. YUM.


I remember the first time that my sister  had a salad with fruit in it – it was at my Aunt’s house for Thanksgiving and it was a gorgeous leafy green salad with sliced pears.


This is totally my kind of salad! I love fruit in salads, it is just so refreshing. Throw some toasted pecans in there? Oh gosh. Perfection.