Showing posts with label Picture. Show all posts
Showing posts with label Picture. Show all posts

Saturday, March 3, 2012

Chicken with Snow Pea Pods (Recipe)

Ingredients

  • Cooking spray
  • 2 teaspoons vegetable oil, divided
  • 3/4 cup thinly sliced red bell pepper (about 1 medium)
  • 3/4 cup thinly sliced yellow bell pepper (about 1 medium)
  • 6 ounces fresh snow pea pods
  • 4 (6-ounce) skinless, boneless chicken breast halves, cut into thin strips
  • 1 garlic clove, minced
  • 1 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3 tablespoons dry sherry
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 cup sesame seeds, toasted
  • 3 cups hot cooked long-grain rice

Preparation

  1. Coat a large nonstick skillet with cooking spray. Add 1 teaspoon oil; place over medium-high heat until hot. Add peppers; stir-fry 2 minutes. Add snow peas; stir-fry 2 minutes. Remove from pan; keep warm.
  2. Add remaining oil to pan. Add chicken and garlic; stir-fry 4 minutes or until chicken is lightly browned. Remove from pan.
  3. Combine broth and next 4 ingredients; stir well. Add chicken, broth mixture, and sesame seeds to pan; cook 3 minutes or until mixture is thickened and bubbly, stirring frequently. Stir in vegetable mixture. To serve, spoon 3/4 cup rice onto each plate; top evenly with chicken mixture.

Friday, March 2, 2012

Toffee Apple and Cinnamon Formula 1

I just heard, we have a new flavor (for a limited time)

Formula 1 Toffee Apple and Cinnamon has arrived.  Have you tried it yet?  If not, shoot me an email and I will get your order in right away.
 

Indulge yourself with the taste of deliciously toffee apple and spicy cinnamon. Also try it warm for a perfect pick me up!
 

Formula 1 Toffee Apple and Cinnamon is the same healthy meal as our other popular F1 flavors - with less than 220kcal it's a guilt-free treat.

Our delicious limited edition Toffee Apple and Cinnamon Flavor will sell fast so don't miss out on your chance to try it.


Website:  http://www.goherbalife.com/flong/en-US
Email:  herbalongs@live.com
 

Thursday, February 16, 2012

Seven Tips for Changing Bad Eating Habits

Some of the most challenging clients are the ones who have a lot of weight to lose, who need a complete diet and lifestyle overhaul…and who take me to task on every suggestion I make. Pack a lunch instead of going to the drive through once a week? “Can’t – no time in the morning”. Get up a half hour earlier to take a walk? “Nope – too tired”. Get rid of the ice cream in the freezer? “No can do – I keep it there for the kids”. Mind you, I’m not asking them to make all these changes all at once, but some people really resist even the smallest change. Sometimes they’re afraid to fail, or they feel the sacrifice is too much. Sometimes, the rewards aren’t readily apparent. So when someone has a lot of bad habits that need to be broken, the best thing I can do is to try to help them prioritize – and work on the easiest things first.

There are those people who can tackle a lot of changes at once and be successful – but they’re the exception. Most people need to take things in a stepwise fashion – and sometimes those steps are very, very tiny ones. I worked with one stubborn patient for weeks, who would agree to nothing – until I suggested he simply switch from whole milk to low fat for a week. While not enough of a change to make much of a dent in his weight loss, he did manage to do it – and he kept on doing it – which turned his thinking around from “there’s no way” to “maybe I can”.

Whether you have a number of bad habits to change or only one or two, there are some basic principles when it comes to navigating your way through the behavior change process. So here are some tips for smoother sailing:

• Set your behavior goals and make them reasonable. And be specific. “I want to get physically fit” or “I will eat better” is too vague. Instead, set a goal of “I will walk 30 minutes a day” or “I will pack my own lunch twice a week”.

• Start with the easiest changes first. Once you tackle those and feel successful, you’ll feel empowered to take on more challenges. As each small change becomes permanent, they’ll start to add up – which can add up to big health benefits, too.

• Don’t think ‘forever’. Try just getting through a weekend without overdoing it, or take things a day at a time – or even a meal at a time if you have to.

• Keep track, so you know how well you’re doing. If you’ve been trying to boost activity, keep a log of your minutes or miles. If you’re trying to cut back on sweets, set a limit for the week and keep track. And for each small success, give yourself a pat on the back.

• Try to anticipate what might derail you and plan accordingly. If parties are your undoing, plan to have a snack before you go, and decide ahead of time how many drinks you’ll have. If you know you’ll hit the snooze button instead of exercising in the morning, put the alarm clock across the room – right next to your workout clothes.

• Practice the art of distraction. When you get the urge to eat something you shouldn’t, tell yourself that you’ll wait 15 minutes before you give in. Chances are, you’ll get busy doing something else and forget about it.

• Notice what triggers your bad habits and break the chain. If the vending machine at work tempts you every time you walk by, find another route so you’ll avoid it, or don’t carry any money with you. To stop nighttime noshing, head into the bathroom to brush your teeth, instead of into the kitchen to raid the refrigerator.

Written by Susan Bowerman, MS, RD, CSSD. Susan is a paid consultant for Herbalife.

Tuesday, February 14, 2012

Spinach Frittata Recipe


Ingredients

  • 1 lb spinach leaves (about 2 bunches), cleaned, chopped
  • 1 Tbsp olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 large clove garlic, minced
  • 9 large eggs
  • 2 Tbsp milk
  • 1/3 cup grated Parmesan cheese
  • Sun-dried tomatoes, about 2 Tbsp chopped
  • Salt and freshly ground pepper to taste
  • 3 oz goat cheese

Method

1 Preheat oven to 400°F.

2 Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.

3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

4 Sauté onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.

5 Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

6 Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. To keep from accidentally picking it up by the handle while hot (speaking from experience, ouch!) take a piece of ice and melt it against the pan's handle to cool it down.

Cut into quarters to serve. Serves four.

Monday, February 13, 2012

Cheese-&-Spinach-Stuffed Portobello’s

Ingredients
  • 4 large portobello mushroom caps
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • 1/2 cup finely shredded Parmesan cheese, divided
  • 2 tablespoons finely chopped kalamata olives
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup prepared marinara sauce

Preparation

  1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
  2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
  4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Nutrition:  Per serving: 201 calories; 10 g fat ( 5 g sat , 4 g mono ); 28 mg cholesterol; 13 g carbohydrates; 14 g protein; 2 g fiber; 680 mg sodium; 677 mg potassium.

Thursday, January 26, 2012

Breakfast Burritos (you can have for lunch too)

For a flavorful, hearty and healthy start (serves 2)

 Ingredients:
1/4 avocado
4 corn tortillas
6 egg whites
2 soy sausage patties
prepared tomato salsa
1 scallion, chopped

Directions:
Peel avocado, dice and set aside. Wrap tortillas in foil and place in a 350-degree oven to heat while preparing the eggs and sausage. In a nonstick skillet or a skillet sprayed with pan spray over medium-low heat, crumble sausage patties and stir just long enough to heat the sausage thoroughly. Remove the sausage to a covered bowl and set aside.

Wipe out the skillet with a paper towel, spray with pan spray and return skillet to the heat. Whisk the egg whites with a fork and pour into the heated pan. Cook and stirring frequently, until eggs are scrambled.

To assemble, place two tortillas on each of two plates. Evenly divide sausage, egg whites and avocado among the tortillas. Top with chopped scallions and salsa, and roll tortilla around filling.

Nutritional Analysis Per Serving:
Calories: 310
Protein: 33 grams
Fat: 5 grams
Carbohydrates: 36 grams