Steal Alessandra's Ambrosio's Body Secrets (fitsugar)
* Alessandra Ambrosio lets us in on our secrets to a fit life – Self
* 15-minute core workout – it's just 6 moves! – Real Simple
* Best detoxing ingredients to add to your Spring juice recipes – Yahoo! Shine
* Can you skip the gym after a romp in the hay? – HuffPost Healthy Living
ss-_-LinkLove-_-content-fitness-_-exerciseswrong" target="_blank">Side leg lifts and 4 more moves you're probably doing wrong – Women's Health
* Zesty avocado lemon mash is the perfect afternoon snack – FabFitFun
* Give your self-esteem a boost with these uplifting quotes – Daily Spark
* Improve your life with these 9 bedtime habits – POPSUGAR Smart Living.
20 Fridge-Clearing Recipes – Care2.com
20 Fridge-Clearing RecipesCare2.comYour fridge might be stocked to the brims, but you can still open it and feel like there's nothing to eat. So what's a hungry person to do? Well, use up as much of the stuff as possible, of course! Read on for some of our favorite ways to use up all of …
Questions and Answers
I've been trying to live healthier now, and im looking for recipes that are easy to cook yet still are healthy. I would really apreaciate it, thanks
To be and stay healthy:
Breakfast: oatmeal & toast; cream of wheat & toast; boiled egg or two; scrambled or fried eggs; etc. Always eat breakfast, it is the most important meal of the day.
Lunch: Meat, or chicken, or turkey sandwich with lettuce and tomato on it. Onion too if you like them…onions are a vegetable.
Dinner: one meat/fish/chicken/or turkey; one vegetable; one starch such as rice/beans/or potatoes.
Snack on fruits.
Drink: water; or tea; or milk.
Sodas will kill you in the end. Rots teeth; weakens bones; makes skin on your face and body ugly as you age. Drink milk for beautiful skin.
If you are cooking for one person, buy the top brand frozen dinners. We have been eating them for years. I add tossed salad or sliced tomatoes for a side dish. Canned or frozen veggies too.
To be healthy, eat correct balanced meals.
I get my recipes at:
Scroll down the screen for hundreds of dinner recipes.
I want to make a healthy frittata for me and my boyfriend tonight. In my kitchen I have:
Herbs and Spices etc
Can someone help me out with a healthy recipe?
ps. We're vegetarian.
Frittata di Zuchine (Zucchini Frittata)
Recipe By : Healthy living experience-
Serving Size : 6 Preparation Time :0:00
Categories : Antipasto Eggs
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons olive oil
1 large onion — coarsely chopped
1 teaspoon fresh thyme — chop, or 1/2 tsp.dry
1 1/2 pounds zucchini
2 tablespoons Italian parsley — chop, or fresh basil
5 large eggs
1/2 teaspoon salt
freshly milled black pepper
1/2 cup Parmigiano — freshly grated
Preheat a broiler. In a small skillet over medium heat, warm two
tablespoons of the olive oil. Add the onion and the dried thyme, if
using, and sautee until the onion wilts, about five minutes. Meanwhile,
cut off the stems and navels from the zucchini, cut them in half
lengthwise, and then cut them crosswise into thin slices. Add the
zucchini, cover and cook over medium heat, stirring a few times, until
tender but not mushy, 10 to 12 minutes. Just before the zucchini slices
are done, add the fresh thyme, if using, and the basil or parsley.
Place the mixture in a colander to cool and to allow excess water to
drain out, about ten minutes.
Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the
salt, pepper to taste, and cheese. Add the drained cooled zucchini and
Pour the remaining two tablespoons olive oil in a flameproof 12-inch
skillet or omelet pan and place over medium heat. When it is hot enough
to make the eggs sizzle, pour in the egg mixture, using a fork or spoon
to distribute the zucchini evenly. Immediately reduce the heat to low
and cook the frittata gently until it is set, 12 to 15 minutes. Take
care not to overcook the eggs or they will lose their delicacy.
Top finish cooking, slide the pan under the preheated broiler six
inches from the heat until the top is golden, 0ne to two minutes. Using
a spatula to loosen the edges from the pan, slide the frittata out onto
a serving plate. Serve warm or cold, cut into wedges.
NOTES : Serves four to six people.
Here is a truly lovely dish. The cooked zucchini and onion make
this frittata delightfully sweet.
Vegetable Egg White Frittata Recipe
Healthy Breakfast Recipe
Twenty egg whites
1/2 cup broccoli florets, bite-size
1/2 cup diced red bell peppers
One Portobello mushroom, sliced
Nonstick cooking spray
Salt and pepper
One small red onion, optional
3/4 cup roasted tomato salsa
Advance Preparation: Separate 20 eggs, discarding yolks and placing whites in an airtight plastic container. In a steam basket set in a small saucepan, steam broccoli and bell peppers until just tender, about 6 minutes. Plunge into ice water, drain and cool completely. Place in a resealable plastic bag.
Mushroom: In small skillet, saute mushroom. Cool and transfer to small airtight container. Refrigerate everything until needed.
Preparation: Spray an omelet pan or skillet with nonstick cooking spray and place over low heat. Lightly beat egg whites and add them to the pan with sauteed vegetables and seasonings. Continue cooking until eggs are set.
Options: Brown the top under a broiler. Thinly slice onion and saute in another pan coated with nonstick cooking spray until onion begins to caramelize.
Serve: cover a large plate with salsa, place frittata on top, and garnish with onion. Recipe makes 4 servings.
I'm trying to move forward with my resolution to eat healthier but i'm sorry, i'm not happy with living off salad and bland food! Does anyone have any good recipes they might recommend that are healthy for lunches, dinners, or desserts?
Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.
PREP TIME 5 Min
COOK TIME 10 Min
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Triathletes plan meals to benefit training schedules
A printout of menus and workouts hangs on the refrigerator of Kendallville triathletes Dave and Connie Cole.