Saturday, 29 March 2014

How To Loss Weight After Pregnancy

Pregnancy is the time when a female mother has to take utmost care of her. Pregnant women are fed more because the development of the foetus internally and externally depends upon the health and intake of the mother. Pregnant women always indulges in lots of healthy food ranging from milk to butter to fruits and all kind of nutrient vegetables juices and others. They even lactate during pregnancy. These are the various factors that they gain lot of weight, in most of the cases they become double of what they were. After the baby is born the mother is responsible for feeding and taking care of the baby as well as herself. They need to check the weight gained as more weight/obesity can result in the outcome of various other diseases.
one should wait for a period of six to eight weeks after the baby is born so that the body recovers from excess labour pain and other menstruation problems. Starting very early can leave you weary and tired so you need to wait as a lot of energy from your body is required for the growth of the child. So once the baby is 6-8 months one can consider losing weight.
So here we are going to read how to lose weight after pregnancy without affecting the health of the baby:
1) Breastfeeding is a must: yes many modern mothers these days do not like the idea of breastfeeding too much as it would leave their breast deformed and shaggy. But studies have proven that breast feeding a baby can make a mother lose a whopping 500 calories a day which is commendable.
2) Balanced meals: one should never go on crash diets after pregnancy. As the child consumes the milk produced by your breast they may fall sick if you start consuming fewer nutrients. The child receives all the necessary nutrients from mother’s milk. So a balanced meal of carbohydrate, vitamin, and protein is essential for a mother. Fruits and vegetables should be consumed mainly. But one should also consume chicken, meat and low dairy products.
3) Workout: simple yoga practices should be performed at home: Complex yoga poses should not be performed. Do not join the gym and perform rigorous exercises as it will make you weak. Walking with a stroller with your baby should be performed for half an hour. Walking is considered to be the best exercise for a woman. So walk, walk with your baby, spend some cherish able moments with your baby and at the same time lose weight. You can’t dream to get better.
4) Water, drink lots of it: one should indulge in healthy water drinking habits.3-4 liters should be consumed on everyday basis. Hydration of the body is very essential.

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5) eat when you feel hungry: do not eat too much and unnecessary food. During pregnancy for a period of nine months a women indulges in healthy foods only and junk foods are strictly prohibited in most of the case. As the baby comes out in this world, one feels like satiating the cravings by consuming fried food and junk food. If you consider losing weight and become as you were do not eat these food. Planning of meals should be done with comprise on essential nutrients along with a check on calories.
6) Postnatal exercises: it seems no brainer, right? But first off you, need your doctor’s okay for exercise after childbirth. “Postpartum women can gradually resume an exercise program after they are cleared by their health care provider at their 6-week postpartum checkup now days there are various centers for postnatal exercise classes for pregnant women. One should rush and join them as proper exercises are taught there which has no side effect on you and your baby. Plus interaction with other health conscious mom will help you getting essential tips.
Give yourself plenty of time to get back in shape, and don't despair if the weight doesn't fall off immediately. Ignore stories of celebrities getting back into shape a few weeks after childbirth. Such quick weight loss is unrealistic for the average new mum, so take a more gradual approach.
Bear in mind that your body may change shape after pregnancy, and returning to your exact pre-Pregnancy weight or shape may be difficult.
Look on your baby's first year as the time it takes you to safely return to your normal weight. As a rough guide, you shouldn't aim to return your pre-pregnancy weight until your baby is at least six months old. But it may take longer than this. One study showed that only about four out of 10 mums had lost their pregnancy weight by the time their babies were six months.
If you put on a lot of weight during your pregnancy, it will take longer to come off. If you'd like some help with losing weight, talk to your GP or health visitor about postnatal exercise or weight-management classes.

Grilled Recipes

                       Grilled Recipes

Grilling is a popular style of cooking; with smoky flavors and mouthwatering aromas, grilling offers endless opportunities to create a world of satisfying and delicious meals -- from savoury Mexican recipes like carne asada to Indian recipes like tandoori chicken.
Grilling works for all kinds of foods -- from grilled shrimp scampi to baby back ribs. And it's a perfect solution for everyone -- the cooking impaired who need easy recipes; dieters looking for low carb recipes; and backyard BBQ chefs celebrating the 4th of July. Grilling does it all.
Grilling Equipment and Tools
The biggest purchase you're going to want to make in order to barbecue your favourite steak is the grill itself. We'll define what a hibachi is and discuss the differences between charcoal grills, covered cookers, and gas grills to help you buy the right grill for you.
We'll also talk about some of the different grilling tools and accessories that will help you whether you're flipping burgers, grilling shrimp, or figuring out how to get that corn on the cob to stay on the grill.
Fire and Heat
Getting that mouth-watering fish steak just right is part of the art of grilling. Most recipes won't help you figure out the combination of grilling temperature, grilling time, and proximity. This section will light your way about everything fire and heat. We'll teach you how to light that fire, grill safely, use direct and indirect heat, and check the temperature on your grill.
Toasty feta kebabs

• 200g pack of reduced fat feta cheese, cut into 8 chunks
• ½ French stick, cut into bite-size chunks
• 8 cherry tomatoes
• 1 lemon, zest ed and halved length ways
• 2 sprigs of rosemary, chopped
• 1 tbsp olive oil
• 4 wooden skewers
1. Heat the grill to high. Cut one lemon half into wedges, and slice the other half. Thread a piece of the bread onto a skewer, then a piece of feta, a lemon slice and a cherry tomato. Repeat, then finish with a piece of bread. Do this on three more skewers and place kebabs onto a baking tray.
2. Sprinkle over the zest and rosemary then drizzle over the oil. Grill kebabs for 1-2 Min's on each side until feta is browned. Serve with lemon wedges.

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Grilled Veggie Salad With Basil Parmesan Polenta
• oil mister or cooking spray
• 2 1/2 c. water
• 3/4 c. instant polenta
• 1/4 c. roughly chopped basil
• 1/2 c. shredded Parmesan cheese
• salt + pepper to taste
Grilled Veggies
• 1/4 c. olive oil • 2 tbsp. minced fresh herbs (whatever you have on hand--I used chives, rosemary, basil, and oregano)
• salt + pepper to taste
• vegetables for 4 kabobs, cut into uniform sizes (I used 6 baby eggplant, 2 papaya squash, and 12 cherry tomatoes)
• oil mister or cooking spray
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. balsamic vinegar
• salt + pepper to taste
• 4 c. salad greens
1. Coat an 8x8-inch baking dish with an olive oil mister or cooking spray.
2. Bring water to boil in a large saucepan. Reduce heat to low and slowly add polenta, whisking constantly. Remove from heat once polenta is thick and creamy, about 3 minutes. Stir in basil, cheese, salt and pepper, then transfer to baking dish. Allow polenta to cool to room temperature, then cover the dish with plastic wrap and place it in the refrigerator to solidify for at least 2 hours.
3. Cut the polenta into 8 evenly-sized pieces and carefully remove from baking dish. Spray or brush grill with oil and grill polenta until warmed through, about 5 minutes on each side (less on an outdoor grill).
Grilled Veggies
4. Whisk together olive oil, herbs, salt and pepper in a large baking dish. Place vegetables on skewers and put skewers in baking dish. Cover and refrigerate; marinate for 2 hours, basting veggies with herb-and-oil mixture every 30 minutes.
5. Grill veggie skewers on medium heat with the polenta, about 15 minutes or until tender, turning occasionally so all sides cook evenly.
6. Whisk together oil, vinegar, salt and pepper. Toss with salad greens and divide onto 4 plates or bowls. Top with veggies from one skewer and 2 pieces of polenta.
Grilled Corn and Tomato Fettuccine

  • 1 Pound whole wheat fettucine
  • 4 large ears of corn
  • 3 vine tomatoes, cut in half
  • 1 green pepper, seeded and sliced
  • 2 garlic cloves, minced
  • 1/4 cup + 3-4 tablespoons olive oil
  • 1/4 cup Parmesan cheese
  • salt and pepper
Preheat the grill on the highest setting. Remove most of the husk from each ear of corn and brush with olive oil and season with salt and pepper. You can leave it in the husks, but I choose to wrap it in one layer of aluminium foil, leaving a bit loose so I can check to see if the corn is charring. Lay corn on the grill on direct heat and cook on each side for about 5-6 minutes before rotating – overall the corn usually takes us about 30 minutes for the char we like. After adding corn to the grill, slice tomatoes in half. Brush with olive oil and season with salt and pepper, then lay on the grill cut side down. I do NOT seed or juice my tomatoes and love the end result, but as a warning, they will stick to the grill a bit. Cook for 5 minutes before rotating. Repeat the same (oiling, salt/pepper) with the green pepper and grill. That green pepper and tomatoes should take about 6-8 minutes to grill, but it is up to you and dependent on the level of char you like.
Boil water and prepare pasta according to directions. In a large bowl, whisk together 1/4 cup olive oil, Parmesan cheese and garlic. Add fettuccine to the bowl and toss to coat. Season with salt and pepper.
Once corn is finished, unwrap and let cool for a few minutes. When cool enough to touch, slice corn off the cob using a sharp knife. Slice grilled tomatoes into wedges. Add corn, tomatoes and green peppers to pasta. Top with additional Parmesan cheese.

Thursday, 20 March 2014

Strengthen Your Lower Back

Lower Back Pain is a common disorder involving the muscles and bones of the back. It affects about 40% of people at some point in their lives. Low back pain may be classified by duration as Acute , sub-chronic , or chronic . The condition may be further classified by the underlying cause as either Mechanical, non-mechanical, or referred pain.

Move 1: Lunge, Lift, and Turn

Start with feet in a staggered position with the right foot forward and place a dumbbell on the ground to the left of the right foot. With your abs contracted, bend both knees into a lunge and, keeping your back flat, pick up the dumbbell with your left hand (top).
Return to a standing position (center). Switch the dumbbell to your right hand as you turn on your toes to face the opposite direction.
With a flat back, lunge with the left leg forward and bend down to place the dumbbell on the right side of the left foot (bottom). Stand up and repeat the action in the other direction for one rep.

Stand with feet about hip distance apart and place a wastebasket, with a five-pound dumbbell inside it, behind the right foot (top). Twist to the right as you squat down and pick up the wastebasket.

Pushing through your heels, stand up straight and bring the basket to waist level (center).
Twist and squat to place the basket behind the left foot (bottom). Stand back up for one rep.
Move 3: Tiger Push-up
Raise your head and slide your torso forward along the ground, arching your spine and straightening your arms so that they are supporting your weight (bottom). Hold for one to four seconds. Reverse the motion by lowering your chest to the ground, bending your knees and raising your hips, and sliding back into child’s pose.
Move 4: Crunch, Reach, and Roll
Lie on your back with legs in the air and knees bent. Lift your head and shoulders into a crunch position, and raise and extend your arms forward (top).
Move your arms straight back, so they are next to your ears, and extend your legs (center).
Roll to the right onto your stomach so you end up in a Superman pose, with shoulders off the floor and legs extended and raised slightly (bottom). Squeeze your shoulder blades together and contract your abs and glutes as you hold for one to four seconds. In a controlled motion, roll back to the starting position, trying not to touch the floor with your hands or feet. Repeat on the left for one rep.
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Move 5: Scorpion Stretch
Lie flat on your stomach with feet together, arms extended outward to form a T, palms facing down, and forehead on the ground (top).
Squeeze your right glute, bend your right knee, and lift your right leg as high as you can (center).
Twist your hips and reach your right foot over to touch the ground on the outside of your left leg (bottom). Try to keep your arms and chest on the floor. Reverse the movement to come to the starting position, then repeat with the left leg for one rep.
Rotating Plough
Beginning on your back, pull your legs, with knees slightly bent, into your chest. For support, place your hands low on your back near your hips (top).

Gently rock your legs from side to side (bottom). Return to the starting position for one rep.

Wednesday, 19 March 2014

Quick & Easy Recipes for Meal Time

Quick & Easy Recipes for Meal Time
Meal time is family time, so spend more time with your family with quick and easy recipes for when you've got 15, 20 or 30 minutes to make dinner, lunch, brunch or Breakfast. Recreate your favourite take-out and fast food meal at home with these easy, healthy recipes. These recipes will help you get a delicious, quick and easy meal on the table in an hour or less.
Homemade Scotch Eggs

• 5 large free range eggs (one of these beaten in a bowl - the others for hard boiling)
• 125g plain flour
• 100g cornflakes
• 4 sausages
• Some parsley and/or thyme (optional)
• Salt and pepper to season
Pre-heat your oven at gas mark 5/ 190° normal/ 170-80° fan oven
i would make these first, especially if you are using a pestle & mortar, which is what i use, as it takes a bit and you don’t want to be stressing about it when your eggs are boiling later! So, really simple, just crush your cornflakes using the pestle & mortar, you should get a mixture of tiny crispy bits and sawdust-like consistencies, having this mix gives your breadcrumbs a really nice texture without being too cornflake! Spread these out on a plate. (you can also use a food processor but be careful not to overdo it)
hard boiled eggs…
bring a pan of water to the boil. Salt the water as egg shells are porous so this will season your eggs. Lower eggs into the water with a spoon and boil for 7 minutes and make sure you time this properly so you don’t end up with almost hard-boiled eggs! Remove the eggs and place into a bowl of ice water - this will obviously cool them down and prevent your eggs from getting a purple ring around the yolk.
Flour, egg & breadcrumbs…
you want your flour on one plate, well seasoned with salt and pepper, then your beaten egg in a bowl and then your breadcrumbs on a plate. Have these out ready before you start with the sausage meat..
snip the end of your sausage and squeeze out the meat. Here you can add the herbs if you wish to use them. Roll the meat into a ball and then press it out flat, kind of like kneading bread, you want these fairly thin so the sausage isn’t too over powering, but it needs to get round the egg without any cracks. Wrap the sausage meat around the peeled egg, one sausage for one egg and you must do this process one at a time - don’t mix the meat from all the sausages.
one at a time, roll the sausage/egg ball in the flour to dust it, then dip in the egg, then roll in the breadcrumbs, coating as well as you can - mine didn’t look like they had as much on them as i would have liked but when they came out of the oven they were great, so don’t worry if they don’t look really thickly coated! Place them near the centre of a baking tray and pop in the oven for 25 minutes.
Cheese Fingers

• 100g self raising flour
• 100g cheese
• 50g margarine
• Pinch of mustard powder
• 3-4 teaspoons milk
• • Extra
• Pickle
• Brown sauce
• Tomato ketchup etc.
1. Oven on 180 degrees celsius or gas mark 4.
2. Sieve flour and mustard powder into a mixing bowl. Add the margarine.
3. Rub the margarine into the flour until the mixture looks like breadcrumbs.
4. Grate the cheese and stir in half of it using a table knife.
5. Stir in the milk to make a firm dough.
6. Roll out onto a floured surface. Roll into a square or rectangle 1.5cm thick (width of table knife)
7. Cut in half.
8. Spread sauce or pickle on one half of the dough. Sprinkle on cheese. Put the other half of the dough on top of cheese.
10. Cut into fingers and put onto a baking tray. Spread out evenly.
11. Glaze with milk if desired.
12. Bake for 15-20 minutes until golden brown and firm to touch. When cooked, place on a cooling tray. Serve with sauce or pickle if desired.

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Creamy Maggi

• 1 tablespoon vegetable oil
• 1 packet of Maggi noodles
• 1 Maggi masala (usually included with noodles)
• Extra masala (optional)
• 2 1/2 cups of water
• Onion pieces
• Cup
• Tea spoon
• Water
• Red chili (optional)
• Green chili
• 2 teaspoons cream
• Add 1 tablespoon of oil into a cooking pot / electric cooking kettle and turn the stove on low / kettle on medium.
• Reak the noodle cake into pieces and put it into the oil.
• Wait for 2 minutes and add 2 1/2 cups of water. It's okay if all the pieces don't get covered in water.
• The water should come to a boil in 3-5 minutes. Keep mixing once in a while.Add cream.
• Add the Maggi masala and stir. By this time the Maggi should have absorbed most of the water.
• Now you're ready to serve! Turn off the knob, get a plate and serve hot!
• Add more or less masala according to your taste!
• Add oil on top of noodle cake for a finer taste.
Bread Cheese Rolls Recipe
• 1 cup crumbled Cheese
• 1 small onion, chopped fine (I should have added this!)
• 1/2 tsp red chili powder
• 1/4 tsp powdered cumin
• 1/2 tsp ginger garlic paste
• A small bunch of coriander, chopped fine
• 1 tsp or a bit more tomato sauce / ketchup
• 4 slices of bread
• Butter to toast
• Salt to taste
How to Make Cheese Bread Rolls:
• Place the crumbled cheese in a nice bowl. Mine is from Ikea, thanks for asking.
• Add the red chili powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this.
• Mix lightly with your finger tips.
• Then add the tomato sauce or ketchup and the ginger garlic paste.
• Blend again with finger tips. Set aside while you prep the bread.
• Remove the crusts from your bread. Use the regular white commercial variety.
• Roll out each slice as thin as you can. Commercial bread will have tons of leavens in it so you get to do this quite easily.
• Place about 1 tsp or so of filling on one end of the rolled out bread slice.
• Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
• Go ahead and roll it all up.
• Repeat with the remaining bread slices.
• This step may be unnecessary but I remember the book mentioning it so I did it.
Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness.
• Set aside for about 15 mins. I think this makes the bread moist or something, no idea why we would do this otherwise. If you omit this step, let me know how that turns out, won't cha?
• Now, butter up the rolls well on all sides.
• Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce. Don't they look lovely?

Monday, 17 March 2014

Frugal Household Items You Can Use As Beauty Products

Even professional aestheticians and stylists turn to household staples like lemons, baking soda or yogurt when it’s time to clear skin of acne, soften rough patches or keep teeth sparkling. “What better way to achieve a natural glow, then from natural products?” asks Lily Morgan, the founder of Lily Organics Fresh Skin Care.

• The Personalised Solution for Healthier, Younger and Flawless Looking Skin, suggests mashing an avocado with the oil from one vitamin E soft gel, a dash of cayenne pepper and a tablespoon of honey. Apply the anti-ageing mask in a thick coat all over face and neck for 20 to 30 minutes. Rinse with damp washcloth.
• Gently rub the inside of an avocado peel on your face. Leave the residue on for about 20 minutes for a moisturising mask.
Baking soda
• Pour a quarter-cup of baking soda in a cold bath to relieve sunburn.
• Makes homemade toothpaste with the contents of two Myrrh capsules, a quarter-cup baking soda, two lid-fuels of hydrogen peroxide and mint or another flavor extract to taste. Mix until fluffy, and then store in a covered container.
• Make a firming mask from a beaten egg and a tablespoon of baking soda. Brush mixture onto face and let dry for eight minutes, and then gently wash off with warm water. Egg yolks are high in skin-nourishing vitamins A, D, and E as well as firming protein, he says. Baking soda will tighten and kill bacteria.
• Mix a tablespoon each of baking soda and raw sugar for a pore-opening scrub. Rub gently onto your face, and leave until your skin begins to tingle, at least 30 seconds but no longer than five minutes. Rinse off with warm water.
• Brunettes can give their hair colour a lift with coffee. Make a strong pot of black coffee, then let cool. Shampoo your hair, and then pour the warm coffee on. Work it through and leave in for 10 to 15 minutes. Rinse with cool water, condition and style as usual.
• A true DIY spa treatment: place slices on eyes to DE-puff and lighten dark circles.
• To remove hard-water deposits from hair and add shine, we uses an egg-oil mix. Separate one egg, and pour an ounce of olive oil over the yolk. Mix. Shampoo your hair, and then pour the egg mixture into your hair, using a large-tooth comb to help distribute it. Leave on for five to 10 minutes. Shampoo your hair again, condition, rinse and style as usual.

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• Use a mix of honey and milk as a cleanser to ease acne-prone skin.
• Applying diluted lemon juice to acne-prone skin can help. It can act as an antiseptic.
• Cut a lemon in half and rub the open part on your heels to remove stains
• To add oomph to light-coloured hair, we suggest making a strong pitcher of lemonade – water and lemon only, no sugar or honey. Shampoo your hair, and then pour the lemonade on. Work it through and leave in for 10 to 15 minutes. Rinse with cool water, condition and style as usual.
• Fill a mesh bag full of dry oatmeal, Morgan says. Rub your face with the bag for a gentle exfoliation.
• For stir together a cup of lukewarm water, a tablespoon of honey, a tablespoon of chocolate syrup and a cup of oatmeal. Apply the mix to face for 15 minutes. “Lightly scrub the mask off is circular motion to ‘buff’ away dead surface skin cells.
• To ease sunburn, Morgan recommends applying a compress of cold skim milk mixed with oatmeal.
Olive oil
• We can uses olive oil as a conditioner. “I have to often get my hair styled and it’s the only thing that conditions my hair in the LA elements. I put it in my hair a couple of hours before I wash my hair as sort of a pre-conditioner. It’s a bit oily, so I wear comfy clothes I don’t worry about.
• Mix a quarter-cup with a cup of vanilla sugar for a body scrub.
• Many people don’t know that a very common baking ingredient, Crisco solid, can be used as a moisturiser on very dry heels, elbows, knees, as well as around dry, In a thin layer, it can also work well as an overnight facial moisturiser.
• Mix a half cup of plain yogurt with a half-cup cornmeal and a quarter-cup grapefruit juice,. Cool in the fridge to thicken, and then use as a face scrub.
• For a hydrating mask, mixes a half-cup of plain yogurt with half an avocado and a quarter-cup honey. Apply with a sea sponge.

Sunday, 9 March 2014

Spaghetti With Meatballs, Macaroni And Cheese & Tamale Pies Recipes

Spaghetti With Turkey Meatballs
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 5 cups canned crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Salt and pepper
• 1 large egg
• 1/3 cup milk
• 1 white onion, finely chopped
• 1/4 cup plain breadcrumbs
• 1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving
• 1/2 cup chopped flat-leaf parsley
• 1 pound ground turkey
• 1 pound spaghetti

• Make the sauce: In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.
• Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, and mix until combined. Form mixture into 1 1/2-inch balls.
• Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.
• Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more cheese.

More Recipes:

• Coarse salt and ground pepper
• 1 pound elbow pasta
• 4 tablespoons butter
• 1 small onion, chopped
• 1/4 cup all-purpose flour (spooned and leveled)
• 4 cups milk
• 1/8 teaspoon cayenne pepper, (optional)
• 1 1/4 cups shredded yellow cheddar cheese (5 ounces)
• 1 1/4 cups shredded white cheddar cheese (5 ounces)
• 8 ounces ham, diced into 1/2-inch pieces
• 2 slices white sandwich bread
• Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
• Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
• In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

• 3 tablespoons olive oil
• 2 pounds ground dark-meat turkey
• 1 large onion, finely chopped
• 2 minced jalapeno chiles (seeds and ribs removed for less heat, if desired)
• 1 tablespoon ground cumin
• Coarse salt and ground pepper
• 1 can (28 ounces) crushed tomatoes
• 4 cups fresh (from 6 ears) or thawed frozen corn kernels
• Cornmeal Crust
• 1 cup shredded Monterey Jack cheese (4 ounces)

• Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
• Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
• Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
• Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Food & Drinks For Exercising

Food & Drinks For Exercising
Exercise is key if you want to stay fit. But did you know that what you eat and drink can help you reach your fitness goals faster? By feeding your body the right nutrients you can ensure it’s getting the raw materials it needs to help you power through your workout and build and repair muscle afterward. Jumpstart your exercise program with these 10 essential food and drinks.
When it comes to priming your muscles for a workout, carbs are your best friend. They provide glucose, the fuel your muscles run on. But, like different grades of gasoline, not all carbohydrates are created equally. Slowly-digested, complex carbs from whole grains deliver a sustained blood sugar release that energizes you throughout your workout. And oatmeal is a winning choice. It’s rich in beta-glucan, a fiber that slows digestion and keeps blood sugar on an even keel. For maximum results, choose whole oats. They’re digested more slowly than quick cooking or instant oatmeal.
If you’re a java junkie we have happy news for you. Downing 12 ounces of coffee an hour before you hit the gym or track can help you workout longer and boost your endurance. It can also ease exercise-related aches and pains. A 2009 University of Illinois at Urbana-Champaign study found that men who received a jolt of caffeine an hour before bicycling intensely reported less muscle pain during their workout than a similar group of cyclists who went caffeine free. Worried that cup of Joe will dehydrate you? Don’t be. The American College of Sports Medicine states that caffeine isn’t an issue when it comes to hydration.
These mollusks are loaded with iron, needed to build hemoglobin, which delivers oxygen throughout your body. Skimp on this crucial mineral and you might not have the energy to drag yourself to the gym. Or, when you do, you’ll feel it. When working muscles don’t get the oxygen they need, they pump out lactic acid causing you to tire quickly. Just six medium oysters supply 20 percent of the iron a woman needs and half the iron a man requires in a day. Oysters with Pink Peppercorn Mignonette feature oysters at their unadulterated best.
It may sound counterintuitive, but the more intensely you exercise the more damaging free radicals your body produces. Enter almonds. They’re a top source of antioxidants like flavonoids, phenolic acids, and vitamin E—all of which protect against harmful free radicals. In fact, cyclists who ate 60 almonds a day before meals for four weeks boosted their antioxidant capacity by 43 percent according to a study presented at the 2009 annual meeting of the American College of Sports Medicine. They also increased their trial time distance by 5 percent too.
Skip the energy bar and fuel up with a small box of raisins instead. They’re just as portable as an energy bar, yet deliver so much more, like energy-boosting carbs and potassium, one of the most underrated sports nutrients around. Potassium naturally maintains fluid balance, helping to prevent dehydration as well as muscle cramps. But when you work up a sweat, you loose it. Conveniently, a small box of raisins provides more than 300 milligrams of this mighty mineral, nearly as much as you’d get from a small banana.

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Think you need a sports drink during or after exercise? Not if you’re hoofing it for less than 60 minutes according to the American Dietetic Association’s Sports, Cardiovascular and Wellness Dietetic Practice Group. Unless you work out an hour or more—or are an extremely heavy sweater—good old H2O is the perfect hydration drink. The best way to make sure you’re getting enough fluids: weigh yourself before and after exercise. Then drink two and a half cups of fluid for every pound you’ve lost.
Low-Fat Ricotta with Honey
After hitting the weight room, your muscles are hungry for protein to help them repair and rebuild. Whey protein, used to make ricotta cheese, is a top pick. Whey is rich in B-lactoglobulin, a protein that’s especially effective in stimulating muscle resynthesis according to a 2010 Nutrition & Metabolism study. Adding some quickly digested carbs—like a drizzle of honey—to this post-exercise snack encourages your muscles soak up that protein even faster.
If you’re pumping iron, salmon could make you stronger. With 22 grams of high quality protein per three ounces, this smart catch provides the building blocks your body needs to re- synthesize muscle tissue after a tough workout. And that’s not all. Salmon is also nature’s number one source of vitamin D, a nutrient that many of us don’t get enough of. That can make it harder to build muscle according to a 2010 Osteoporosis International study which links low vitamin D levels to decreased muscle strength.
Tomato Juice
If you bike or run an hour or more, you’re not just losing fluids. You’re also sweating out electrolytes like sodium and potassium. You could replace them with a sports drink or you could chase down some water with a glass of tomato juice. It’s filled with potassium and sodium. One eight-ounce glass delivers six-and-a-half times the sodium and 15 times the potassium you’d get from your standard sports drink.
Does your workout leave you aching? Instead heading to the medicine cabinet for a couple of aspirin, make a b-line to the kitchen for some ginger. According to a 2010 Journal of Pain study, this potent anti-inflammatory root eases post exercise muscle pain. It’s also been shown to reduce joint stiffness and swelling too. Try fresh ginger in Carrot, Apple, and Ginger Refresher as an after-workout snack or Curry Ginger Butternut Squash Soup for a soothing supper.

Thursday, 6 March 2014

Brunch Recipes

Brunch is a combination of breakfast and lunch eaten during the week usually in the late morning but it can extend to as late as 3PM. Brunch is defined as a late morning or early afternoon meal – usually occurring between 11:00 AM and 3:00 PM. The menu often consists of a combination of breakfast and lunch dishes, although your options are really endless. Typical “breakfast” items include eggs, sausage, bacon, ham, fruits, pastries, and pancakes. “Lunch” items may be quiches, roasts of meat or poultry, cold seafood (such as shrimp and smoked fish), salads, soups, breads, and desserts.
• 1 1/4 cup All-Purpose Flour
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 teaspoon Ground Ginger
• 1/2 teaspoon Cinnamon
• 1/4 cup Finely Chopped Crystallized Ginger
• 2 large Eggs
• 3/4 cup Buttermilk
• 1/2 cup Canned Pumpkin Puree
• 1/2 cup Sugar
• 3/4 teaspoon Vanilla Extract
• 3 tablespoon Unsalted Butter, melted and slightly cooled
1. Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.
2. Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix. 3. Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.
• 4 cup Rolled Oats
• 2 1/2 ounce (about 1/2 cup) Dried Apricots, chopped
• 2 1/2 ounce (1/2 cup) Dried Cranberries
• 3 ounce (3/4 cup) Almonds, chopped
• 3 ounce (3/4 cup) Walnuts, chopped
• 1 1/2 ounce (6 tablespoons) Raw Pumpkin Seeds
• 1 ounce (3 tablespoons) Raw Unhulled Sesame Seeds
• 1/4 cup Vegetable Oil, plus more for pans
• 3/4 cup Pure Maple Syrup, plus more for serving
• 1/4 cup Light Corn Syrup
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• Yogurt, for serving
1. Preheat oven to 300 degrees F. In a large bowl, add first 7 ingredients and toss until combined.
2. In a small bowl, whisk remaining ingredients, except yogurt. Pour over dry ingredients and mix. Spread granola in 2 oiled baking pans. Bake until golden, about 45 minutes, turning granola every 10 minutes. Cool in pans. Break up granola. (Granola can be stored, in an airtight container, for up to 3 weeks.) Serve with yogurt and syrup.

For More Recipes:
• 1 package Farmer Cheese
• 1/3 cup Sugar
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 2 medium Gala Apples, peeled, cored, and thinly sliced
• 1 teaspoon Lemon Juice
• 2 teaspoon Sugar, For Apple Mixture
• 1 Sheet Frozen Puff Pastry, thawed, cut into 3 strips, then cut in half widthwise
• Sugar, For Sprinkling
1. Combine farmer cheese, 1/3 cup sugar, egg, vanilla extract, and salt in a medium bowl.
2. Toss apples with lemon juice and 2 teaspoons sugar. Set aside.
3. Preheat oven to 400°F. Roll each pastry strip to a 6-inch square. Divide cheese mixture among squares. Top with apples, layering slices.
4. Fold in 2 opposite corners of dough to meet in middle of pastry. Sprinkle with sugar. Transfer to parchment-lined baking pan. Bake until golden, 20 to 25 minutes.
• 6 slice firm white bread
• 1 1/2 tablespoon unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 6 large eggs, cold
1. Prepare the bread: Preheat oven to 400 degrees F. Place bread slices on a baking sheet in a single layer. Brush the bread with 1/2 the butter and sprinkle with 1/2 the salt and pepper. Turn the bread slices over and repeat with the remaining butter, salt, and pepper. Place the baking sheet in the oven and bake for 3 minutes, turn slices over, and continue baking until golden -- about 3 more minutes. Remove bread from oven, cut into 3/4-inch strips, and keep warm.
2. Cook the eggs: Fill a medium saucepan with 3 inches of water and bring to a boil over high heat. Using a spoon, lower the eggs into the water. Cover the pan, turn off the heat, and let the eggs sit for five minutes. Using a spoon, remove eggs from the water. Using a paring knife, slice 1/2 inch off the tops of the narrow end of each egg and serve alongside toast strips.
• 5 pound cooking apples, cored and quatered
• 1 cup apple cider
• 2 tablespoon orange juice
• 1 cup brown sugar
• 1/2 cup granulated sugar
1. Make the Apple Butter: Combine the apples, cider, and orange juice in a large Dutch oven and bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, until apples are soft -- 30 to 40 minutes.
2. Remove the pan from the heat. In small batches, purée the apples and any cooking liquid through a food mill. Return the purée to the Dutch oven, add the sugars, and bring to a boil, stirring constantly. Cook, still stirring, until the purée thickens slightly -- about 10 minutes.
3. Reduce heat to low, partially cover, and simmer for 1 hour. Transfer the butter to a clean jar and cool completely. Store refrigerated for up to 1 month.

Amazing Benefits Of Apple

Apple Benefits for Health
Safeguards your heart:
Pectin, the soluble fiber in apples, prevents the accumulation of cholesterol along blood vessel wall lining, thus reducing the risk of atherosclerosis. The soluble fiber binds with fats in the intestine, preventing cholesterol rise in the body. Studies suggest that people who consumed 170 grams of apple a day are 50% less prone to stroke than those who did not. It contains potassium, a mineral that controls the blood pressure, reducing the risk heart attack.
People with type 2 diabetes can snack on apples. A recent study suggests that people who consume at least one apple daily are 29% less likely to develop type 2 diabetes. Eat the fruit as a whole, and not in the form of apple juice. Certain compounds present in this fiber-rich fruit have the potential to prevent the enzymes from breaking down starch into simple sugars. Regular consumption of apples helps to control insulin levels by releasing sugar slowly into the blood stream. Being a natural source of soluble fibers, apples could also prevent drastic variations of blood sugar levels in diabetics.
For better lungs:
Apples are known to improve the health of the lungs. Regular inclusion of this fruit in your diet lowers the risk of respiratory diseases, including asthma, bronchitis, and emphysema.
Rich source of antioxidants:
The antioxidants present in apples improve the functioning of the immune system, thus protecting you from several diseases. It also minimizes the effects of free radicals in the body, thwarting off mental and physical degeneration.
Apple acts as a natural cleanser for the bowels, maintaining the proper functions of the digestive system. Fiber rich fruits like apple bind together the bits of food in the small intestine while drawing water to make the stool easier and softer to pass. Thus, it works as a natural antidote for constipation.
For a better immune system:
Apples contain the falconoid quartering, which is proven to improve the immunity levels. It also contains high levels of interleukin 4, a compound that induces the creation of infection fighting cells.
For better energy levels:
Give yourself a dose of voluminous energy by munching an apple just before your endurance workout. Quartering, the antioxidant, boosts the transportation of oxygen to the lungs. This, in turn, helps you exercise better and reap better benefits.

For More Health Tips:
Apple Fruit Benefits for Skin
Prevents premature ageing:
Apples are rich sources of Vitamin C, the vitamin that prevents premature ageing by boosting collagen synthesis. Along with Vitamin A, it scavenges the free radicals triggering the early onset of wrinkles, brown spots, and fine lines, the major signs of ageing. Hence include apples, along with its skin, at least thrice a week in your diet for a healthier and youthful skin.
Maintains your skin color:
Apple contains copper, a mineral required to produce melanin. Melanin is a pigment that provides color to the skin. It forms an essential part of other tissues as well, including the eyes and hair.
Apple contains 0.40 milligrams of Vitamin E. Vitamin E helps the body to fight free radicals, protecting the skin from damage. This vitamin also helps in keeping the skin condition. This, in turn, ensures that the skin is healthy, smooth and young.
Skin regeneration:
Apple promotes the shedding of the old dead derma cells, thus paving way for the old skin cells skin regeneration and rejuvenation. Along with keeping the skin smooth, it keeps the skin free from irritations, inflammations, and redness.
Guards and heals your skin from sun:
Braeburn apple contains UVB defending particles, which protects the skin from sun damage. Apple should not be considered as a sunscreen substitute. It can only give you additional protection from the sunrays. To treat sunburn, add 1 teaspoon of glycerin to apple pulp. Mix it well and apply it on the affected areas. Wash it off with cold water to prevent blistering and skin peeling triggered by sunburns.
Skin disease:
Studies have indicated that eating an apple can reduce skin diseases. Regular consumption of apples provides the body with high levels of antioxidants, preventing cells and tissue damage.
Apple Benefits for Hair
Promotes overall hair health:
Apple contains several vitamins that promote the overall health of the hair. Vitamin E promotes blood circulation in the scalp, accelerating hair growth. Vitamin B-6 in apple produces melanin for healthy hair color, preventing premature ageing.
Controls hair loss:
Apples contain minerals like magnesium, potassium, copper, and calcium. All these minerals help in lowering hair loss and maintaining a healthy scalp. It contains procyanidin, a natural compound that encourages the protein to promote hair growth. Thus, eat an apple daily to get long and lustrous hair.
Apple seeds for a longer, smoother hair:
Many hair care companies use apple to develop solutions for hair growth. Apple seed contains Vitamin E, which stimulates the growth of the hair. It is also used as a conditioning agent in hair products.
Natural hair rinse:
Rinsing hair with apple cider vinegar or apple juice helps to balance the pH Levels of the hair, removing build up on your hair shaft. This makes the hair shiny, smooth and easy to manage.
You can reap the following benefits by regular inclusion of apple juice in your diet:
• Drinking 12 oz. of apple juice daily reduces oxidation of low-density lipoprotein by 20%.
• Regular consumption of apple juice lowers the risk of coronary diseases. It also reduces the risk of metabolic syndrome.
• Apple juice lowers the levels of C-reactive protein, whose presence suggests an increased risk of diabetes.
• It is believed that drinking apple juice can slow the mental decline in people with Alzheimer’s disease.

Saturday, 1 March 2014

Wedding Nail Art Designs

Wedding Nail Art Designs
Decorate Your Nails with Wedding Nail Art – Wedding is a very important phase in a girl’s life. She wants everything to be perfect whether it is about her dress, makeup or anything else, then why your nails should lag behind? Wedding nail art is a very interesting form of nail art. Here are some nail art designs that will add a grace to the nails of a bride and provide her over all beauty.
Hearty Wedding Nail Art Designs: This nail art is very simple. Apply transparent nail paint on your nails and with the help of red nail pen draw hearts and petals. Fill the hearts and petals with white nail pen.
White Wedding Nail Art Design: Apply transparent nail paint on your nails. Fill the tip of your nails with white nail pen. On the nails make leafy structure and a dotted flower. Simple yet stylish nail art.

Floral Wedding Nail Art Design: This nail art is very easy to make. Apply shimmering transparent nail paint on the nails. Artificial flowers are available in market just for the purpose of nail art. Paste them on your nails with nail glue. Apply golden sparkle if required.
Pink Floral Wedding Nail Art: It is also very simple art just like the above one. Apply transparent nail paint. Paste stickers of flowers on the tip side of your nails.
Tip Wedding Nail Art Design: Apply red nail paint on the tip of your nails. Make dots on the tip with white nail pen. Paste stickers of white flowers on the border line of nail tip and nails.
Colourful Flower Wedding Nail Art: Apply transparent nail paint on your Nails. Paste stickers of flowers of various colours. This is also one of the most easiest form of nail art designs. This will perfectly go with your wedding dress.
Pink Stony Wedding Nail Art: Apply shimmering pink colour nail paint on your nails. Allow it to dry. Paste a stone on the nail of your ring finger. Along with the stone paste beads of golden colour in the form of ring. Aperfect nail art for wedding.
Wax Petals Wedding Nail Art: Paste wax petals on your nails. To add some pattern use golden yellow nail pen to draw desirable patterns.

Red Stony Wedding Nail Art: Apply nail paint of red colour allow it to dry. Use black nail pen to draw tree like structure and paste stone on the pattern.
Pink Petals Wedding Nail Art: Make petals with black nail pen on the tip of the nails; fill it with pink nail paint. You can also use yellow and white colour nail pen to give your nails more elegant look.

Stone Studded Wedding Nail Art: Divide the tip of your nails into two parts with black nail pen. To one side apply purple shaded nail paint and to the other side apply white nail paint. Paste stone on the line dividing the tip and also on the purple side of the nails.

Red Flowery Wedding Nail Art: Apply nail paint of red colour. Use white nail pen to draw flowers and hearts.
Sticker Wedding Nail Art: This nail art will perfectly go with your white wedding gown. Paste stickers of white colour flower on your nails and that is it.

Silver Stone Wedding Nail Art: Apply light colour nail paint on your nails. Paste stones on the nails in a desired pattern.

Simple Ways To Remove Dark Circles

Simple Ways To Remove Dark Circles

Summer Salad Recipes

  • 1 (16-ounce) package fusilli (spiral)pasta
  • 3 cups cherry tomatoes halved
  • 1/2 pound provolone cheese cubed
  • 1 cup cubed salami
  • 1 large green bell pepper cut into 1 inch pieces
  • 1 (10-ounce) can black olives drained
  • 1 (4-ounce) jar pimiento drained
  • 1 (8-ounce) bottle Italian salad dressing
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse with cold water.
  2. In a large bowl, combine pasta with tomatoes, cheese, salami, green pepper, olives, and pimentos. Pour in salad dressing and toss to thoroughly coat ingredients.

  • 4 cups watermelon, seeded and cut into generous 1/2-inch cubes
  • 3 cups Asian or English cucumbers (about 2 large cucumbers), peeled, seeded and cut into 1/2-inch cubes
  • 3 1/2 tablespoons fresh lime juice
  • 3 tablespoons hoisin sauce
  • 2 teaspoons seeded and finely diced jalapeño, or to taste
  • 1/2 teaspoon salt, plus more to taste
  • 1/3 cup chopped flat-leaf parsley
  • Black pepper
  • 1/3 cup coarsely chopped lightly salted pistachios.
1. Combine melon and cucumber in a colander set over a medium bowl. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
2. Transfer melon and cucumber to serving bowl. Whisk lime juice, hosing sauce, jalapeño and salt in a small bowl and pour over cucumber and melon. Add parsley and toss gently. Add black pepper to taste and additional salt if needed. Sprinkle the salad with pistachios.

This Greek pasta salad is filled with tomatoes, cucumbers, artichoke hearts, Kalamata olives, feta cheese and a lemon-oregano vinaigrette. It packs easy for a picnic at the park or beach. Team it with grilled chicken breast or grilled shrimp for a more substantial meal. For people with wheat allergies, use a gluten-free pasta such as a corn-quinoa blend or other g-free pasta.
  • 4 tablespoons of good quality olive oil (I like to use lemon)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh finely chopped oregano
  • 1 tablespoon fresh finely chopped mint
  • salt and pepper to taste
  • 8 ounces (227grams) elbow or fusilli pasta, gluten-free corn-quinoa blend or whole wheat
  • 3-4 small Persian cucumbers, quartered and diced
  • 18 grape tomatoes, halved
  • 4-6 ounces light feta cheese, cubed small
  • 20 Greek Kalamata olives, pitted and halved
  • 1 15 ounce (397 grams) can small artichoke hearts packed in water (not oil), drained and halved
  • 1-2 tablespoons fresh chopped chives, optional
1. First make the vinaigrette by whisking all ingredients together in a small bowl. Taste and add additional lemon juice or oil, salt and pepper to taste. Set aside.
2. Bring a large pot of water to a full boil. Add a tablespoon of salt, then add the pasta. Cook according to package directions (I cook quinoa pasta the full 9 minutes). Drain and toss with a little vinaigrette. When the pasta is cool, add the cucumbers, tomatoes, feta, olives, artichoke hearts and chives (if using). Toss with another tablespoon or two of the vinaigrette. Chill until ready to eat.