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Category Archives: Foods

Some Healthy Recipes for Kids

Would it not be great if you could find some quick and interesting recipes to make for your kids, while resting assured that you are giving them something they enjoy eating and yet, nutritious?

The simple solution is – incorporate almonds!

These nuts are not only a great snack option but are also convenient and deliver a host of nutrients like vitamin E, riboflavin, fibre, protein and many others. In other words, almonds are a healthy alternative for a variety of unwholesome snacks, readily available. In addition, since these nuts are tasty and crunchy, they can also satisfy your child’s sensory cravings.

Here are some super yummy yet nutritious recipes that you could try out for your kids:

Preparation Time: 20mins

Cooking time: 15mins

Ingredients

Flour – 1kg

Baking powder – 1/2 tsp

Lemon zest -2 tblspn

Salt – a pinch

Butter (unsalted)-700 gms

Powdered sugar – 300 gms

Almonds (finely crushed) – 200gms

Method

Mix cream, butter and icing sugar thoroughly. Fold in all the dry ingredients.

Shape it in small balls and roll it in crushed almonds.

On a greased baking tray, bake the cookies at 170 degree Celsius for 20mins. Serve.

Nutrient Analysis

Calories

11093

Protein

151.6 gms

Total fat

693.8 gms

Saturated

252.2 gms

Monounsaturated

179.7 gms

Polyunsaturated

44.7 gms

Carbohydrates

1060 gms

Fibre

24 gms

Cholesterol

756 mg

Sodium

822 mg

Calcium

690 mg

Magnesium

1286 mg

Potassium

2700 mg

Vitamin E

49.8 mg

Badam Elaichi Shake

This is one of the easy recipes to make which gives you a whole of lot of goodness from ingredients like elaichi, badam, honey and cardamom.

Preparation Time: 10mins

Cooking time: 15mins

Ingredients

Milk – 3 cups

Almonds (peeled and chopped) – 1/2 cup

Honey – 1tbl spn

Cardamom powder – 1/2 tsp

Saffron – 5 strands.

Vanilla ice cream – 2 scoops (optional)

Method

Mix all the ingredients and blend in a blender. Froth it up and serve chilled, garnished with almond flakes.

Nutrient Analysis

Calories

1216

Protein

38.8 gms

Total fat

82.8 gms

Saturated

22.7 gms

Monounsaturated

35.6 gms

Polyunsaturated

7.5 gms

Carbohydrates

78.1 gms

Fibre

1.25 gms

Cholesterol

108.4 mg

Sodium

317 mg

Calcium

1062 mg

Magnesium

355.9 mg

Potassium

1447 mg

Vitamin E

13.1 mg

Paneer Badam Ka Cheela

This Indian recipe, that pretty much every Indian household is familiar with, can be a great snack recipe for kids for mid-meal munching.

Preparation Time: 10mins

Cooking time: 20mins

Ingredients

Besan – 2cups

Baking powder – 1/4thtsp

Salt – ½ tsp

Ajwain – 1/4thtsp

Red chilli powder – ½ tsp

Oil – 3 tblspn

For the stuffing

Paneer (mashed) – ½ cup

Badam (chopped) – 1/4th cup

Jeera roasted – 1 tsp

Salt – ½ tsp

Green chilly chop – 1 no

Ginger chop – 2 tsp

Green coriander chop – 1 tblspn

Method

Make a thick batter using besan, salt, ajwain, red chilli powder, baking powder and water. Keep aside.

Mix together all the ingredients nicely for the stuffing.

Heat a non stick pan and drizzle a little oil. Pour a little batter and spread around thinly. Allow to cook on one side and then gently turn it. Flash cook on this side and turn immediately.

Now spoon out the stuffing and place in the centre horizontally. Fold the cheela like a dosa or a cigar.

Remove and serve hot.

Nutrient Analysis

Calories

1966

Protein

83.9gms

Total fat

99.5gms

Saturated

3.7gms

Monounsaturated

13.7gms

Polyunsaturated

10.9gms

Carbohydrates

184.2gms

Fibre

6.7gms

Cholesterol

4.2

Sodium

263.4 mg

Calcium

410 mg

Magnesium

462.9 mg

Potassium

2470 mg

Vitamin E

8.6 mg

Toasted Almonds and Tomato Uttapam Pizza

A western twist to a popular south Indian recipe can be all the excitement your kids can ask for, pre or post their play time.

Tips Pick Party Cakes for Kids

Take into consideration the kids’ tastes

Kids are fussy eaters, and they have strong likes and dislikes. And it applies not just for regular food items but cakes as well. For example, never order fruit cakes or carrot cakes, etc for a birthday party. It is always better to avoid anything with nuts. Most kids love to have plain milk chocolates. Similarly, when it comes to cakes too they love mostly classic flavours like chocolate or vanilla or red velvet or strawberry flavour, to name a few. When it comes to icing, always choose butter cream frosting, or fondant. In short, never try to experiment with flavours while ordering cakes for kids.

Add a fun element

Instead of ordering one single cake, you can order a small cake and many cupcakes. This will add a fun element to the party. And kids love cupcakes. You can order cupcakes, which are miniature versions of the birthday cake. You can also order plain cupcakes and ask the children to decorate them with sprinkles and other decorations or order cupcakes in different colours and arrange them in a fun pattern, or one that spells out your child’s name or ‘Happy Birthday’. The guests can either eat them at the party or take them home.

Take the headcount

Before ordering a cake, you should know how many guests will be attending the party. If you are not sure about the exact number of guests, you should at least know approximately how many people will be attending the party. You can take the help of the bakers to know exactly how many kilos or pounds of cake will feed a particular number of people.

Simple Lacto Fermentation

First stage – salt brine kills off bacteria, changes the solution to a pH 3, and produces lactic acid.

To process foods for lacto-fermentation, you first wash and then cut or shred the vegetable, like cabbage, and layer it with kosher salt at a rate of 2 teaspoons per pound of cabbage, packing it down as you go with a wooden pounder to remove the air bubbles. This helps bruise the cabbage further and lets the salt enter and draw out the cabbage liquid.

Then you put a weight on top of the cabbage to keep it submerged in the liquid coming out of it and mixing with the salt to make brine. If you don’t have enough liquid from the cabbage to cover, add a brine made from 1 teaspoon salt to one cup of water. Make sure the water you use for fermenting does not contain chlorine, fluoride, or chloramines, because they will affect the fermenting process. Keeping the cabbage submerged keeps it out of reach of any molds or fungus or any harmful bacteria. These cannot live in the salty brine. Put the jar in a warm place in your kitchen, such as on top of the refrigerator. This then starts stage 2.

Second stage – Lactobacillus blooms and grows in a salty, moist, anaerobic, dark, room temperature environment. The lactobacillus spore was already in the vegetables when it growing in the field. You do not need to add any culture to start the fermentation. The lactobacillus uses up any leftover oxygen in the solution as well as turns any remaining sugar in the vegetables into lactic acid.

Taste your sauerkraut daily, noting when it starts to fizz, then put into the refrigerator and keep tasting until it is sour enough to your taste buds. Then you can eat it. It will last a long time in the refrigerator and keep getting sourer. It’s up to you when you want to eat it. Then start a new batch the same way, this time add a bit of the juice brine from this batch.

For the most part, this is a very safe way to preserve vegetables and is self-correcting because you will know if a batch goes bad, you will be able to tell by the smell alone. Look online for many different recipes to try.

Lacto-fermenting leaves the fermented vegetables broken down and easier to digest by our bodies, It also gives us the minerals, enzymes, vitamins preserved in the vegetables, and probiotics to colonize our gut to further benefit our bodies..

Tomato and Zucchini Squash Pasta

This recipe may be easily doubled. Serve the pasta with freshly grated Parmesan cheese, not cheese in a carton.

INGREDIENTS

6 ounces (half a box) of spaghetti with extra fiber
1 1/2 cups chopped Roma tomatoes (more if you wish)
2 tablespoons olive oil
2 small zucchini, shredded
1 clove garlic, minced
1 teaspoon lemon pepper
1 teaspoon salt (may be omitted)
2 tablespoons capers
1/2 cup pasta water (approximate)
1/2 cup fresh basil leaves, torn

METHOD

Cook the spaghetti according to package directions. While it is cooking, prepare the vegetable sauce. Chop the tomatoes and transfer to a bowl. Shred the zucchini and set aside. Pour olive oil into a large skillet. Add the tomatoes, zucchini, seasonings, and capers. Take a half cup of water out of the pasta pot. Drain the pasta and add to vegetables in skillet. Moisten with pasta water and cook over medium heat for 1-2 minutes. Sprinkle basil leaves over pasta and toss well. Serve immediately with freshly grated Parmesan cheese. Makes 4 generous servings.

Some Simple Dessert Decoration

Make it creative as a painting

There are many ways to compose a plate. Think about the plate as if it is a blank canvas or as if you were composing the frame for a photograph. Adding totally different textures to the plate adds excitement to the visual charm of course. To illustrate, you could make some meaningful drawings suiting the theme of the party with your candy pieces over the topping of the cake.

Contrast temperatures

There is nothing like pairing a slice of warm pie or a fruit tart with a cool scoop of frozen dessert. Combining temperatures are often easy; however plating will need some thought. Don’t place your course on a hot plate. Frozen dessert can soften too quickly. A chilled plate could also be useful once plating cold desserts, whereas hot ones can just do fine for many cakes or pies.

Create a focal point

Using an element in your dessert as a focal point can help give your plating focus. Just like any other centerpiece, it should be one that fits and blends well with the overall presentation of the course. Remember, the centerpiece will be the focal point of the dessert so you need to invest a good amount of time and energy into planning for one that will attract your dessert. Some nice ideas embody an outsized chocolate fountain, a transparent jar crammed with fruits, ice sculpture etc.

Garnishing desserts

Think about the eater once adding finishing touches to your plate. Keep in mind how the garnish will function on the finished plate. Garnishing your desserts with chocolate curls, Cocoa powder/icing sugar, berries, dried fruits, mint leaves, fruit slices and nuts adds a touch of glam to your desserts.

Be consistent

When plating desserts for a crowd, be consistent in your style and in serving size. It is often confusing to see totally different presentation on every plate, and no-one likes to see the plate across the table with a serving double the dimensions.

Pastas With Canned Tuna Recipe

Tuna Mac and Cheese

For weeks, I had a hankering for tuna. Then the weather turned cold and I wanted broccoli soup. Since I make mac and cheese regularly, testing and developing recipes for my website, I thought I’d combine all these things together. The cheese sauce for this macaroni is made from canned soup.

  • 1 1/2 cups elbow macaroni, uncooked
  • one can tuna, drained (I used 5 ounces, but you can use more if you want)
  • half of a 12 oz bag of frozen broccoli
  • one 10.5 oz can cheddar cheese or broccoli cheese soup
  • 2 1/2 cups cheddar cheese, grated or shredded
  • 1 teaspoon Dijon mustard
  • 1/2 cup milk
  • salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Bring a pot of water to a boil. Cook macaroni according to package directions. Place the broccoli in a colander, and pour the hot water and pasta over the vegetables as you drain off the water.
  3. Put the drained pasta and broccoli back in the pot. Add the canned soup, mustard, tuna, 2 cups of cheddar, salt, pepper, and milk. Stir to combine. Pour the mixture into a greased casserole dish. Bake for 15 minutes, top with the rest of the cheese, and bake for another 5 minutes.

Homemade Soups for Diabetics

Ditch The Bullion Cube

The first thing that people reach for when they are making a soup base is bouillon cube. This is not a good thing to go with, as it can be full of salt, and even MSG. It’s far better to seek out a different solution, including no sodium chicken or vegetable stock to utilize in your soup creations. You’ll want to ensure that it’s food organic as well, and look carefully at the ingredients for any added sugars or anything that could cause the caloric intake to rise exponentially. You’ll want to stick to this starting point, unless you’re going to use a great deal of water and season soups on your own, without the help of salt that is in the stock.

Vegetables Fill Out Soup

When you’re creating soup, especially for those that have diabetes, make sure that you look into adding many vegetables. Vegetables, legumes, and more can add filler to any meal and without added sugars. You’ll have to be careful to select your mix carefully because not all of the items in your grocery store’s produce department will taste good together. Seeking out solutions that will taste good is tough, but it’s not impossible. Finding a balance is all about what you want the end result to taste like, and what flavor profiles you want to add.

Lean Meats, No Fat

Look into adding meats that are lean, and have no fat. If you’re going to use chicken, for example, avoid adding the skin and try to utilize breast meat. It’s important to not add too much meat that has a high cholesterol or fat content. That could mean that you need to add only leaner cuts, and perhaps skip out on meats together. Be selective with the type of meat you’re going to utilize if you are going to make soups in this category.

When in doubt, look for filling options like chili, stews, and even purees that can be very filling in the end. The process of learning how to make soup for diabetics is not difficult, as much as it is time consuming. You’ll want to avoid canned solutions, or anything that has too much reliance on salt, sugar, and other elements that will not be good for the body. Nutrition matters greatly here, so keep a look out for labels and different additions that you’re going to put into your mix.

Macaroni Shells

Anyway, it’s simple to make, and all it requires you to do is boil macaroni and cut up some cheese. That isn’t so hard to do, is it? I mean you can always buy the box kind with the orange powder or the orange glob of cheese that is full of additives and salt. If you have a lot of it left over from the holidays, you can add hotdogs or polish sausage to it for the kiddo’s lunch entrée.

Ingredients

1 package of elbow macaroni or shells

1 package of shredded extra sharp cheddar cheese

1 cup of diced Velveeta cheese cubes

1 egg

4 Tbsp butter

½ cup milk

Salt and pepper to taste

Cook macaroni according to package directions. I add salt to the water and 1 Tbsp butter. Don’t over cook the pasta since you are going to bake it in the oven. Cook macaroni until it is al dente which is firm. Over cooked pasta has a higher glycemic index than firm pasta. Drain the pasta but don’t rinse. The salt and butter from the water has seasoned your pasta. Put the macaroni in a casserole dish and add the rest of the butter to the pasta. I sometimes make a cheese sauce with milk and Velveeta cheese in a sauce pan or add the cubed cheese to the macaroni and pour the milk over the pasta. If you make the cheese sauce, pour the milk into a saucepan and add the cheese cubes and cook until melted then pour over macaroni shells. I then add half the package of shredded cheese and mix it into the shells. Afterwards, I beat an egg with a which. Add the egg to the pasta dish and sprinkle the remaining cheese on top of the macaroni. Pre-heat oven to 350 degrees; cover the casserole dish with a lid or aluminum foil and bake in the oven for 30-40 minutes. Remove from oven and take off the lid and bake for an extra 10-15 minutes until it is bubbly.

Info of Mexican Frittata

Ingredients

  • 8 large eggs
  • sea salt
  • freshly ground black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 2 serrano chiles or 1 large jalapeno, seeded and chopped
  • 1 poblano chile, seeded and chopped
  • 1 small onion, finely chopped
  • 6 tomatillos, husked and chopped
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1 cup cooked black beans (rinsed well and drained, if canned)
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped fresh oregano
  • 1 cup shredded cheddar (or Mexican blend) cheese
  • 1/2 cup of homemade or bottled salsa

Preparation

  1. Preheat the broiler.
  2. Whisk the eggs with salt, pepper, and dried oregano in a large bowl and set aside.
  3. Heat a 12-inch nonstick skillet over medium heat and add the olive oil. Add the garlic, serranos or jalapeno, poblano, and onion and season with salt and pepper. Stir well to combine.
  4. Reduce heat to medium-low, cover, and cook until softened, 7-8 minutes.
  5. Return the heat to medium and add the tomatillos, chipotle chile, black beans, cilantro, and oregano, stirring well to combine. Cook until the tomatillos soften and some of the liquid is absorbed, 5-6 minutes.
  6. Re-whisk the eggs and pour slowly and evenly over the vegetable mixture. Tilt the skillet back and forth gently to help the egg penetrate the filling and set on the bottom and sides.
  7. When the top is almost set, but still a little runny, scatter the cheese over the frittata.
  8. Broil until slightly browned on top, 2-3 minutes. Remove from the oven and let rest 4 minutes.

Get Advantages from Yogurt

• Mechanisms

Low-fat yogurt is usually a certainly crammed inside protein but low in calories. High-protein diets will certainly help throughout as the stress loss coming from reducing appetite along with boosting metabolism. the body has lots of energy in order to digest it, increasing the calorie burn from the day. Yogurt is usually filled with vitamins. One serving is a significant source of potassium, phosphorous, riboflavin, iodine, zinc, and vitamin B5 (pantothenic acid). Yogurt also contains B12, which maintains red blood cells and helps keep your nervous system functioning properly. “Vitamin B12 is found mostly in animal products, such as chicken and fish, so strict vegetarians can easily fall short,

• Reduced Disease Risks

Women who eat yogurt often have fewer chronic-disease risk factors, which can enhance their quality of life and increase their life expectancy.

• Ticker aid

Another good reason to heart yogurt: “Consuming fat-free and low-fat yogurt may help lower your risk of developing high blood pressure. Special proteins in dairy regulate BP, and high levels of calcium, magnesium, and potassium contribute to the blood pressure-lowering effect.

• Craving Control

Protein, abundant in yogurt, helps increase satiety and therefore helps women control their overall calorie intake for healthy weight management.

• Yogurt is less difficult to be able to digest as compared to milk.

Many people, who cannot bear with milk, either because of protein allergy or lactose intolerance, those people can enjoy yogurt. The culturing method makes yogurt more digestible than milk.

• Yogurt use in Recipes

Yogurt works as an alternate ingredient in all sorts of recipes. Plain yogurt can take the place of cream in a pinch. You can also alternate a complementary flavor of yogurt for some of the oil or butter called for in a muffin, brownie, or cake recipe. It can replace all of the fat.

The yogurt is healthiest and use well with many different dishes.

Yogurt increases the intake of calcium and B-vitamins. The lactic acid in the yogurt helps to absorb in the digestion of the milk calcium,

women eating yogurt regularly were actually taking with an higher variety involving calories and still dropping fat at the higher rate as compared to their counterparts.

If you want the most benefit from yogurt, prefer the low fat, plain, unsweetened kind and flavor it with fresh fruit or honey or eat it on the side of various dishes. Use yogurt in Breakfast

Breakfast promotes weight control by reducing hunger and helping you make healthy food choices later in the day.