Nutty Peanut Cookies

Wednesday, October 6, 2010

Many years ago—dating back to those good old college days, I chanced upon my then flatmate and up-to-now bestbuddy, preparing several batches of what looked like peanut cookies. Seeing that she wasn't reading any recipe, I thought she has been baking them ever since. But I was wrong. Instead of moist, chewy peanut cookies, what came out were flat, golden brown disks so hard that they could cause a concusion when thrown at someone's unfortunate head. If only my friend had followed this peanut cookie recipe from, she wouldn't have thrown so much money and effort making those discs instead of delectable peanut cookies.

Peanut Cookies


1 egg
¾ cup packed brown sugar
1 ¼ cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped roasted peanuts


1.With a hand mixer, beat the egg and sugar together.
2.In a separate bowl, mix flour, salt, and soda.
3.Add to egg mixture, alternating with oil.
4.Put in the vanilla and peanuts last. Stir.
5.Drop by teaspoonfuls onto a greased baking sheet.
6.Bake for 6-8 minutes at 375 degrees.
7.Serve with milk or any warm beverage of your choice.

Posted by chel.h at 10:55 PM 0 comments  

Springrolls Stuffed with Stir-Fried Veggies

When it comes to kids, serving veggies has never been easy. Whether it's the appearance, smell, or taste; it has always been a common case whereby moms had to use tremendous amounts of creativity in cooking, just so that they could make their little ones eat these very important nutrition sources. As a kid, I too disliked veggies. However, whenever my mom would conceal them by wrapping them in springrolls, I was more than willing to devour my share that I often end up eating too many of them.

Springrolls Stuffed with Stir-Fried Veggies


2 cups mung bean sprouts washed, tails removed
1 carrot washed, peeled, and cut into thin strips
1 onion sliced
2 sweet potatoes washed, peeled, and cut into strips
1 cup green beans washed, stringed, and cut into 1-inch diagonal pieces
salt and pepper
¾ cup canola oil
20 pieces springroll wrappers


1.In a skillet or wok, heat a tablespoon of canola oil.
2.Put in the onions and cook until translucent.
3.Add the sweet potatoes and then a little bit of water.
4.Cover and let cook until potatoes are half-cooked.
5.Add in the carrots and green beans. Cover for 5 minutes.
6.Put the mung bean sprouts last and then season with salt and pepper.
7.Stir-fry for a couple of minutes before covering. Let cook for another minute.
8.Remove from skillet/wok and set aside to cool.

Making the Rolls:
1.Separate the spring roll wrappers.
2.For each wrapper use 2 tablespoonfuls of veggie filling.
3.To roll, first, fold the top and bottom horizontally.
4.Starting from one side, roll until all wrapper is used. Secure the edges using a little water or water 2 tablespoons of water mixed with a tablespoon of cornstarch.
5.Set aside.
Frying the Rolls:
1.Heat remaining canola oil in deep fryer.
2.When hot, fry the rolls, making sure that theres' some space for each one to fry evenly.
3.Fry each side until golden brown.
4.When done, transfer to a plate lined with paper towels to drain excess oil.
5.Serve warm with a dip made of vinegar, sugar, crushed garlic and freshly cracked black pepper.

Posted by chel.h at 10:51 PM 0 comments  

Quick Veggie Stir-Fry

Stir-fried vegetables Chinese style is the easiest, fastest main dish anyone can whip up anytime. Requiring a few easy-to-find ingredients, mostly veggies found in your local grocery, and a little bit of this and that and some ordinary spices, you can already serve an uber-nutritious viand that can be made in as little as 10 minutes.
Definitely one of my favorite dishes to cook, especially when I'm too pooped out to make something elaborate, quick veggie stir-fry dishes go best with steamed rice, a serving of store-bought rotisserie chicken, and ice-cold tea mixed with fresh orange juice and some honey. Enjoy!

Quick Veggie Stir-Fry

1 head broccoli divided into florets
1 whole carrot peeled and julienned
11/2 cups green beans, stringed and cut into ½ inch diagonal pieces
1 white onion sliced
1 tablespoon butter
1 tablespoon olive oil
salt and pepper


1.Melt the butter in the wok and then add the olive oil quickly to keep the butter from browning.
2.Stir in the sliced onions and cook until translucent.
3.Add in the carrots and green beans plus just enough water to keep the dish from getting dry.
4.Cover for three minutes.
5.Afterwards, put all the broccoli florets and continue stir-frying for a couple more minutes.
6.Season with salt and pepper to taste.
7.Stir and then serve hot.

Posted by chel.h at 10:49 PM 0 comments  

Steamed Fish Fillet with Soy Sauce

It's a good thing they are now selling fish fillet at the local grocery. Before, it took pains to fillet a fish, and to think that the preparation of the actual dish itself is relatively simple. These days, whenever I feel like preparing a fish dish, I need only to go to the nearby grocery and get a pack of fish fillet. Using just a few simple ingredients and requiring less than 20 minutes to cook, it makes an excellent, nutritious, and light dinner for the whole family. One of my favorites is this simple steamed fish fillet dish below.

Steamed Fish Fillet with Soy Sauce


¼ kilo fish fillet
¼ cup of light less-sodium soy sauce
¼ cup fish or chicken broth
1 piece ginger cut into thin strips
1 stalk Welsh onions sliced
8-12 pieces peppercorns
1 teaspoon canola oil
salt and pepper

1.Rinse the fish with clean water and pat dry. Rub with a little salt and pepper and then set aside.
2.Ready the steamer. Steam the fish for 20 minutes or until flaky. Be careful not to overcook it or else the fish would become dry.
3.When cooked, set the fish aside.
4.In a sauce pan, heat the oil
5.Cook the ginger in oil for a minute.
6.Add in the broth and then the soy sauce.
7.Let simmer for five minutes.
8.Crack the peppercorns and season the sauce with it.
9.Before turning off heat add the sliced Welsh onions.
10.To serve, arrange fish fillet on a platter. Pur the sauce over the fish and serve hot with steamed rice.

Posted by chel.h at 10:47 PM 0 comments  

Simple Squash Patties

Side dishes need not be complicated. Without spending too much time in the kitchen, you can easily whip up a simple yet very nutritious side dish in as little as 10-15 minutes. One good and nutritious veggie side dish to try is this simple squash patties. Made with only six ingredients, this makes a perfect accompaniment to meat or fish dishes with some rice.

Simple Squash Patties

1 whole squash grated
½ cup flour
2 eggs beaten
2 stalks green onion leaves, finely chopped
½ teaspoon salt
1/8 teaspoon pepper
1/2 cup canola oil for frying

1. Place the grated squash in a bowl.
2. Put in the eggs and flour.
3. Add in the chopped green onions.
4. Season with the salt and pepper. Mix well.
5. Meanwhile, heat oil in a frying pan.
6. Drop by the spoonful and then flatten with the back of the spoon to form small patties.
7. Cook each side until golden brown.
8. When done, transfer to a plate lined with paper towels to drain excess oil.
9. Serve warm with your favorite sauce, catsup, or mayonnaise.

Posted by chel.h at 10:45 PM 0 comments  

Tuna Stuffed Eggs

Bored with the usual egg dishes? Here is one delicious egg dish to try!

Tuna Stuffed Eggs

12 hardboiled eggs, peeled and halved
¾ cup flaked tuna(in vegetable oil or water), drained
½ onion
½ carrot
1 fresh egg beaten
1 cup flour or seasoned bread crumbs
¼ teaspoon salt
1/8 teaspoon pepper
½ cup canola oil for frying


1. Scoop out the yolks from the hardboiled eggs and place them in a bowl. Set aside the hollowed out white parts of the eggs.
2. Mash the yolks with a fork. Put in the tuna and continue mashing until tuna is reduced to very small flakes.
3. Add in the onion, carrot, salt and pepper. Mix well.
4. Start assembling the eggs by stuffing the hollows with the tuna filling. Set aside.
5.Put the egg and seasoned bread crumbs/flour in separate dishes.
6. Heat the oil.
7. One by one, dip each egg half in the beaten egg mixture before rolling on the bread crumbs. Make sure that each egg half is coated well.
8. Place in hot oil and fry until golden brown.
9. When cooked, put eggs on a dish lined with paper towel to drain excess oil. Serve hot with some pickles or kimchi.

Foolishly In Love with Mango Fool

Sweet, juicy, succulent, with an irresistible aroma and golden appearance; it comes as no surprise why mango is touted as the “queen of fruits.” Served a la carte or mixed with other ingredients to make a delectable dessert, it has never failed to please the palate, especially mine. Unconsciously, I never realized how madly in love I am with mangoes until my cousin pointed out that all the desserts I serve during family gatherings include them. Although true, I don't think anyone who has ever had a taste of any of my treats ever complained. What with the delicious sweet taste of this queen of fruits, who could resist? Here is one of my faves, whose recipe I got from

Mango Fool

3 cups pureed mango, strained

1 tablespoon lime/lemon juice

½ cup granulated sugar

3 cups chilled whip cream, whipped until stiff peaks formed

mango strips for garnish


1.Combine the mango puree with the lime/lemon juice and sugar. Chill for an hour or two.
2.Before serving, fold the chilled mango mixture with the whipped cream. Fold lightly so that the puree mixture and the whipped cream retain their distinctiveness.
3.Spoon into pretty glasses or flutes. Top with mango strips. Serve immediately.

Posted by chel.h at 10:39 PM 0 comments  

Easy Shrimp and Broccoli Pasta

Looking for a quick dinner? No need to order take-out from the nearby restaurant, try a simple yet very delicious pasta dinner instead. Easy to cook, light in calories, but oh-so-nutritious; with just a few ingredients, you could already whip up a delectable pasta treat your family would surely enjoy. One such pasta dish worth trying is this one I learned from my granny when we came to visit her a couple of years back.

Shrimp and Broccoli Pasta


½ kilo fettucine or angel hair pasta
1/4 kilo fresh shrimps shelled and deveined with tails intact
1 head broccoli separated into small florets and blanched for a minute
1 red bell pepper julienned
½ an onion sliced
1 can stewed, crushed tomatoes
2 tablespoons of olive oil
salt and pepper
Italian seasoning
½ cup grated parmesan cheese


1.Cook the pasta first in a pot of boiling water seasoned with a handful of salt.
2.Drain and set aside.
3.In a skillet, swirl the olive oil around.
4.Put in the onions and cook until translucent.
5.Add in the bell peppers and stir-fry for a minute.
6.Then put in the canned tomatoes.
7.Season with some Italian seasoning and then salt and pepper according to taste.
8.Add in the shrimps and cover for a couple of minutes. Do not overcook.
9.Put the pasta and toss.
10.Add in the parmesan cheese and toss again.
11.Drizzle a little more olive oil. Serve hot.

Sausage Pasta

Pasta is a simple and delicious dish anyone can prepare without fuss. If you're looking for a great tasting and easy-to-cook brunch or dinner, this sausage pasta would make a hearty main dish. Perfect with a flute of red or white wine, it would only take less than 15 minutes to get this done.

Easy and Delicious Sausage Pasta

½ kilo pasta (spaghetti, fettucine, angel hair, or penne)
3 tbsps. olive oil
a handful of salt
4 cups chicken stock
2-3 pieces bulk Italian sausage (smoked or spicy)
1 can diced/chopped stewed tomatoes
more olive oil
salt and pepper
Parmesan cheese

1. In a pot, boil chicken stock with a teaspoon of olive oil and the handful of salt.
2. When water boils, put pasta and cook until al dente(10-11 minutes). Drain and discard water. Set aside.
3. Remove sausage from its casing and crumble meat. Set aside.
4. In a skillet, heat remaining olive oil.
5. Add crumbled sausage meat and cook until no longer pink.
6. Pour in the stewed tomatoes. Season with salt and pepper, then simmer.
7. Add enough of the pasta. Toss well until covered with sauce.
8. Drizzle more fresh olive oil and toss again.
9. Serve hot off the skillet with a dusting of Parmesan cheese.

Posted by chel.h at 10:30 PM 0 comments  

Crisp Veggie Fritters

Wednesday, September 22, 2010

Tired of eating veggies the same way? Then try making something crunchy out of them. Something akin to potato crisps, but of course, far healthier since no unneeded preservatives or oils would be used (you're gonna cook it yourself that is why). Best eaten alone or with a glass of freshly squeezed orange juice, this veggie fritters recipe below is bound to be a hit with your whole family.

Crisp, Easy, and Delicious Veggie Fritters

½-1 whole squash grated
1-2 large carrots grated
1 stalk Welsh onions chopped
½ an onion chopped
2 handfuls mung bean sprouts washed and ends removed
2 large eggs
1/3 cup flour
¼ cup canola oil for frying


1.In a large bowl, combine all the veggies.
2.In a separate bowl beat the eggs and the flour together.
3.Heat the oil in a frying pan.
4.Pour the batter into the veggies; toss to coat well.
5.When oil is hot, place vegetable mixture in spoonfuls, pressing them with the back of the spoon to form patties as they fry.
6.Flip when golden brown.
7.When done, place on a paper towel to drain excess oil.
8.Serve hot with catsup, barbecue sauce, or any sauce of your choice.

Posted by chel.h at 10:29 PM 0 comments  

Seafood Corn Soup

Being the first dish I learned to cook, corn soup has always had that special spot in my memory. Even if do not remember how my first corn soup tasted like (I was only 11 then), I could still recall the basic ingredients. To give it a slightly different twist this time, I decided to liven it up a little by adding beaten egg and surimi, otherwise known as crabstick.

Check out my take on the traditional corn soup with this Seafood Corn Soup recipe.

Seafood Corn Soup

1 can cream style corn
5-6 pcs. crabsticks (surimi) chopped
4-5 cups chicken stock
½ an onion chopped
1 tsp. butter
1tsp. chopped green onions
1 egg beaten lightly
salt and pepper to taste


1.In a large pan, melt the butter.
2.Toss in the onions and cook until translucent.
3.Add the corn followed by chicken broth.
4.Let boil. Then adjust heat to simmer.
5.Put in all the chopped crabsticks. Stir.
6.Season with salt and pepper. Adjust taste according to preference.
7.Mix in the lightly beaten egg while stirring the soup, so as to incorporate the egg thoroughly into the soup.
8.Remove from heat and top with green onions. Serve hot.

Posted by chel.h at 10:27 PM 0 comments  

Welcome the Summer With Chili-Rubbed Chicken

Friday, May 21, 2010

Grilling is the quintessential summer activity.Why not spice up your summer and welcome it with this lean protein-rich and antioxidant-loaded grilled chicken recipe from Martha Stewart?

Chili-Rubbed Chicken

Oil for grates
Coarse salt
12 bone-in, skin-on chicken thighs, trimmed of excess fat
1/3 cup chili powder

1. Heat a grill to medium-high; lightly oil grates.
2. Meanwhile, generously salt both sides of the chicken and then rub with chili powder; set aside.
3. Sear the chicken over the hotter part of the grill, for a minute or two on each side. Move the chicken to the cooler part of the grill, cover, and grill, turning occasionally until fully cooked through, 12 to 16 minutes.
4. Transfer to platter and serve hot, warm, or at room temperature.

Tip: Serve the grilled chicken with corn on the cob, salsa, and a side salad for a refreshing grilled meal. Grilled vegetables like asparagus, bell peppers, and mushrooms also make for an interesting side. End the meal with a selection of fresh fruit in minted champagne.

With this meal, who can say that healthy eating have to be bland and boring?

Posted by chel.h at 6:56 AM 0 comments  

Smart Morning Chow For A Smarter You

Eating breakfast is advocated by most health experts. But eating breakfast does not mean automatic brain boosting points. The quality of the food you eat is also a factor. If you are thinking about chowing on greasy bacon and buttered toasts, consider these options first before you upset your heart and melt your brain:

A yogurt parfait. Alternate layers of yogurt with berries, bananas, and whole grain cereal in a glass. Top the parfait with almonds. This breakfast is loaded with protein, antioxidants, vitamins, and fiber.

A fruit smoothie and whole wheat toast. If you can't have breakfast without bread, we suggest toasting a whole wheat or multigrain slice and serve it with a tablespoon of peanut butter. In a blender, puree yogurt, bananas, and berries with some ice cubes for a smoothie to go with your peanut butter toast.

A fun cereal bowl. Cereal can be a bit boring. Shake up your usual bowl with the addition of sun flower seeds, berries, peaches, bananas, and nuts into the mix. Add a bit of vanilla to your milk before pouring it in for a breakfast that's flavorful, fun, and rich in brain-boosting nutrients.

Posted by chel.h at 6:52 AM 0 comments  

Tequila Lime Chicken: Waking Up Your Weekly Roast

Thursday, May 20, 2010

Bored of your weekly chicken dinner? Put the sizzle in your dinner with this easy, fiery, and healthy roast chicken dish from Ina Garten. The dish uses boneless chicken breasts, great sources of lean protein, and a variety of chilis and peppers loaded with antioxidants. It's also loaded with Vitamin C from oranges and limes.

Tequila Lime Chicken

1/2 cup gold tequila
1 cup lime juice
1/2 cup orange juice
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper
1 tablespoon minced fresh garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole boneless chicken breasts, skin on

Make the marinade: Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Grill: Heat a grill and brush the rack with oil to prevent chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down until nicely browned. Turn the chicken and cook for 10 minutes. Remove and cover tightly to rest for five minutes. Serve hot.

Chicken and Vegetables Makeover

Chicken and vegetables are healthy dishes often ruined by the addition of cream sauces and heavy butter. Ellie Krieger of the Food Network makeovers this favorite combination into a healthier and flavorful meal that is loaded with lean protein, vitamins, and minerals.

Tuscan Roasted Chicken and Vegetables

6 Roma tomatoes, quartered and seeded
3 medium zucchini, cubed
1 bulb fennel, prepped and wedged
3 tablespoons oil, divided
3/4 teaspoons salt, divided
4 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon lemon juice
4 bone-in, skinless chicken breast halves
Freshly ground black pepper
1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried

1. Preheat the oven to 375 degrees F.
2. Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.
3. Combine 1 tablespoon of oil, 1/2 teaspoon of salt, garlic, pepper, lemon zest, and lemon juice. Rub the mixture into the chicken in the pan.
4. Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook until the chicken is done and vegetables are tender and golden.

Curb Cupcake Cravings With Citrus Cupcakes

The Flat Belly Diet Cookbook is fast becoming a best-seller. Full of recipes that really work - satisfying and flavorful meals that are low in calories - this cookbook also made over several favorites into healthier versions. To curb cupcake cravings, turn to this citrus cupcake recipe based on the Flat Belly Diet.

1 2/3 cups unbleached all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup safflower oil
2 eggs
1/3 cup fat-free milk
1/4 cup lemon juice
1 tsp grated lemon zest
1 tsp lemon extract
1/2 tsp vanilla extract

1 1/2 cups confectioners sugar
2 Tbsp orange juice
1 tsp grated orange zest

For cupcake: Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. Combine dry ingredients in a bowl. Combine the wet ingredients in a separate bowl. Add to the flour mixture and stir until smooth. Divide batter evenly between muffin cups until lightly golden and springy. Let cool on wire rack.

For frosting: Stir ingredients together until smooth. Glaze cooled cupcakes by spooning on the frosting.

Posted by chel.h at 3:41 PM 0 comments  

Ceasar Salad: A Healthier Take On A Classic Recipe

Ceasar salad is a staple in takeout and even in fancy restaurant menus. But most often than not, what should have been a healthy salad is made unhealthy with heaps of bacon and high-fat dressing. Make your Ceasar salad healthier with this Martha Stewart recipe:

Healthier Ceasar Salad
2 cups chopped romaine
2 sardines
1 hard-boiled egg
1 tablespoon grated parmesan
1/2 cup croutons
1 tablespoon olive oil
1/2 tablespoon lemon juice

1. Wash romaine leaves in cold water. Drain thoroughly.
2. Debone sardines and ground with a fork into a paste.
3. Whisk together olive oil and lemon juice until emulsified. Stir in sardine paste.
4. Slice hard boiled egg.
5. Toss egg, lettuce, and croutons with the dressing.

Tip 1: If you want bacon in your Ceasar salad, toss a few rashers of turkey bacon onto a baking sheet and bake until crisp. Drain bacon of excess fat and put them inside a brown paper bag. Roll a rolling pin over the paper bag to crumble the bacon. Top your salad with bacon after tossing.

Tip 2: If you like garlic, slice the top off a garlic clove and rub it on the inside of your salad bowl.

Posted by chel.h at 3:34 PM 0 comments  

Ceasar Salad: A Healthier Take On A Classic Recipe

Friday, April 30, 2010

Ceasar salad is a staple in takeout and even in fancy restaurant menus. But most often than not, what should have been a healthy salad is made unhealthy with heaps of bacon and high-fat dressing. Make your Ceasar salad healthier with this Martha Stewart recipe:
Healthier Ceasar Salad

2 cups chopped romaine
2 sardines
1 hard-boiled egg
1 tablespoon grated parmesan
1/2 cup croutons
1 tablespoon olive oil
1/2 tablespoon lemon juice

1. Wash romaine leaves in cold water. Drain thoroughly.
2. Debone sardines and ground with a fork into a paste.
3. Whisk together olive oil and lemon juice until emulsified. Stir in sardine paste.
4. Slice hard boiled egg.
5. Toss egg, lettuce, and croutons with the dressing.

Tip 1: If you want bacon in your Ceasar salad, toss a few rashers of turkey bacon onto a baking sheet and bake until crisp. Drain bacon of excess fat and put them inside a brown paper bag. Roll a rolling pin over the paper bag to crumble the bacon. Top your salad with bacon after tossing.
Tip 2: If you like garlic, slice the top off a garlic clove and rub it on the inside of your salad bowl.

Posted by chel.h at 11:44 AM 0 comments  

Tuna Burgers

Thursday, April 22, 2010

If you enjoy burgers, there's no reason to stop eating it just because you want to stay healthy. The key idea is to choose a healthier burger. Lean beef and turkey work well, but for variety, hold the bacon. Tuna burgers can be just as satisfying and they are loaded with omega-3 fatty acids and vitamins as well. Try Tyler Florence's tuna burgers the next time you have a craving.

Tuna Burgers

For the Sauce:

1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
salt and ground pepper

For the Burgers:
1 pound sushi-grade tuna ground
2 tablespoons plus 1 teaspoon olive oil
2 tablespoons soy sauce
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
salt and ground pepper

1 cup spicy sprouts, for garnish
4 whole-grain hamburger buns
1/2 avocado, sliced

1. Blend sauce ingredients in a food processor until smooth. Set aside.
2. Lightly combine burger ingredients and form into four patties. Grill until cooked to desired doneness.
3. Place burgers on buns, garnish with avocado and sprouts, and sauce.

Posted by chel.h at 6:33 AM 0 comments  

An Anti-Aging Breakfast Smoothie

Tuesday, April 13, 2010

Tired from a long night of work or play? Revive yourself with a serving of this anti-aging smoothie from Martha Stewart. Loaded in antioxidants, calcium, and vitamins, this smoothie is perfect for breakfast or even as an afternoon energy boost.
Anti-Aging Breakfast Smoothie

1/2 cup frozen blueberries
1/2 cup frozen strawberries
1/2 cup chilled green tea, unsweetened
3/4 cup plain low-fat yogurt
2 tablespoons ground flaxseed
Turbinado sugar or other natural sweetener to taste

Combine all ingredients in a blender or food processor. Process or blend until smooth. If the mixture is too thick, add more yogurt.

Tip 1:
If you are lactose-intolerant, you can substitute cultured soy for yogurt. Similarly, if you don't like yogurt, low-fat milk is a great alternative.
Tip 2: When serving this smoothie as part of a brunch spread, blend yogurt, tea, sweetener, and flaxseed together first. Divide into two equal parts. Blend blueberries with half of the yogurt mixture and pour into a glass. Do the same with strawberries and pour into the same glass. Stir for a fancy color effect.

Posted by chel.h at 11:44 AM 0 comments  

Quick Lemony Couscous

Monday, April 5, 2010

Want something fancy and light, but not over-the-top? Try this lemony couscous side dish recipe from Eating Well. It's light, satisfying, fancy enough for a dinner party, and most of all, effortless to make. You can use whole wheat couscous to add more fiber to the meal, but it's healthy and tasty just as it is.

Lemony Couscous

6 cups large pearl couscous
2 cups roughly chopped cilantro leaves
water, enough to cover couscous

Lemon Dressing
4 lemons, sliced in 1/4-inch slices
salt and freshly ground black pepper to taste

1. Cook couscous according to package directions if using instant.
2. For non-instant couscous, place couscous in a large bowl. Bring water to a boil.
3. When the water is boiling, pour couscous in and stir. Cook until tender. Drain and set aside.
4. Lay lemons out on a plate and salt on one side. Turn over and salt the other side.
5. Stack lemons on top of each other and let sit for 20 minutes. Rinse with cold water.
6. Dice lemons into 1/2 inch pieces and toss with couscous, cilantro, salt, and peper. Serve warm.

Posted by chel.h at 9:24 AM 0 comments  

A Healthy Dessert: Grilled Peaches with Amaretti

The Barefoot Contessa is known for lots of butter and decadent cooking, but even she can cook something healthy and delicious. It's also good enough for a fancy party, but still fun enough for alfresco dining. Try this Grilled Peaches with Amaretti recipe the next time you have friends over.

Grilled Peaches with Amaretto

8 ripe peaches, cut in 1/2 and pitted
1/4 cup vanilla sugar
1/4 cup good dark rum
1/4 cup good amaretto
8 amaretti cookies, crumbled
Creme fraiche or vanilla ice cream to serve

1. Preheat the oven to 375 degrees F.
2. Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil. Grill peaches, cut side down, and cook until they're slightly charred.
3. Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches.
4. Bake the peaches for about 10 minutes. Serve hot with crumbled amaretti cookies on top and a dollop of creme fraiche or vanilla ice cream.

Honey Glazed Carrots: Sweet that's Good for You

Wednesday, March 24, 2010

Carrots are excellent sources of beta carotene, Vitamin A, Vitamin C, Vitamin B6, folate, pantothenic acid, iron, potassium, and copper. This antioxidant-rich vegetable is also a very good source of dietary fiber, Vitamin K, and manganese. Carrots are naturally sweet and high in sugar. So to get the most benefit, it is best to prepare it using the least amount and healthiest sugar available such as honey. Try this Sunny Anderson recipe for a healthy and sweet take on carrots:

Honey Glazed Carrots

1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

1. Bring enough water to cover carrots to a boil. Salt the water and cook carrots for six minutes or until tender.
2. Drain carrots and toss with butter, honey, lemon juice, and black pepper. Toss until carrots are well-coated with glaze.
3. Garnish with flat-leaf parsley and toss. Serve warm as an appetizer or as a side dish to meats, fish, or poultry.

Tip: If you are using larger carrots, parboil carrots, toss with glaze, and roast until tender.

What's Inside Your Pantry?

Thursday, March 18, 2010

The secret to a healthy and delicious cooking is a well-stocked pantry. Hence, it is important that your pantry houses every cooking ingredient you need for your daily meal preparation.

So what are the pantry essentials you need to keep in mind next time you head to the grocery? Read on:

* for condiments and oils
- canola oil and olive oil
- ketchup
- balsamic and rice vinegar
- salsa
- hot sauce
- reduced-fat mayonnaise
- reduced-sodium soy sauce

* for seasoning:
- black pepper
- salt
- spices and herbs such as ground ginger, crushed red pepper, chili powder, rosemary, oregano

* for ref and freezer basics:
- eggs
- skim milk
- cheese such as mozarella, feta, and parmessan
- fruit juice
- low-fat ice cream
- frozen tortellini
- frozen fruits and vegetables

* for baking:
- baking soda and powder
- flour
- cornstarch
- brown sugar
- honey

* for canned and bottled goods
- tomato paste
- canned light tuna or salmon
- canned beans such as garbanzo beans

Healhty eating Balance of Good Health

Thursday, March 11, 2010

Fruit & Vegetables

Eating healthily means at least 5 a day

This includes frozen, canned, dried and pure juices as well as fresh. Also included in this group are beans, including baked beans, pulses and lentils. The key for good health is to choose a wide variety - aiming for five different portions per day. A portion is approximately 80g, e.g. one medium apple or two medium plums.
A healthy eating , well balanced diet is about eating the right quantity and variety of foods from each of the main food groups every day.

Posted by chel.h at 1:09 PM 0 comments  

Healthy way style

Thursday, February 25, 2010

Healthy eating recipe Food

Do You Know Which Foods Are Healthy To Eat And healthy eating recipe.Healthy eating recipe food is nutritious and delightfully delicious. Choosing foods that are healthful and nourishing is easy once you learn a few key points. But first, I want to emphasize that eating wholesome foods can be a heavenly taste-tempting adventure in sensuously delicious flavors. The myth that healthful, nutritious food doesn't taste good is just that...a myth... just try it..
When you start eating healthy food, it is helpful to think of it as an adventure in healthy eating. This way it will be much easier to develop healthy eating habits that last a lifetime, rather than just going on another diet.Healthy food nourishes your body with essential nutrients, namely, vitamins, minerals, trace minerals, protein, carbohydrates, fats and enzymes.

2 kinds of healthy eating recipe

Understanding The Basics
Most of the time it is true that one can perform better if he or she understands the logic behind how things work. This can apply to hobbies, sciences, indeed almost all areas of life, and cooking is no exception. A better understanding of how the basic nutrients effect our bodies can offer a healthier perspective on the way we cook.

Healthy Eating Habit
Healthy eating and living a healthy lifestyle has a lot to do with forming the right habits. Here are seven of the best habits you can develop when it comes to healthy eating. Start by picking one of them and making it a habit of your own before moving on to the next. Before you know it, you will have developed a much healthier eating lifestyle.

This one of healthy eating recipe ..

Steamed Carrots and Potatoes
Prep: 10 min, Cook: 10 min.

* 1/2 lb. carrots, peeled and thinly sliced
* 3/4 lb. potatoes, peeled and diced
* 2 cups chicken stock
* 2 cups water
* 1 bay leaf
* 2 tsp. unsalted butter
* 1/4 lb. scallions, trimmed and coarsely chopped
* 1 tsp. sugar

Bring first 5 ingredients and half the butter to a boil in a heavy saucepan over high heat. Immediately reduce heat to medium low and simmer 10 minutes, uncovered, or until vegetables are tender. Discard bay leaf. Drain vegetables and discard liquid. Stir in remaining butter, scallions and sugar.
Per serving: calories 137, fat 2.8g, 18% calories from fat, cholesterol 5mg, protein 5.4g, carbohydrates 23.6g, fiber 4.1g, sugar 6.0g, sodium 435mg, diet points 2.7.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.9, Lean meat: 0.4, Fat: 0.4, Sugar: 0.1, Very lean meat protein: 0.0