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Sunday, March 27, 2011

Broccoflower Soup

The so easy to make, easy to eat Brociflower soup. And you feel so full
and lose weight.

Such nice color change, anda really nice, warm taste. You can even sip on a cup of this for breakfast.

1 large (HUGE) head of cauliflower
3 smaller heads of broccoli
large box of organic vegetable broth
1 can of coconut milk
5 cloves of garlic
salt and pepper to taste

Place all ingredients in a large stock pot. Bring to boil and then simmer
for 20 minutes. Puree with smart stick blender and you are done!

Feel free to add any spices or taste that you think you might like. I
liked it as a mild alternative to the other spicy soups I eat but you
might like some chives on top. Or a bit of cayenne pepper.

For those counting calories or weight watchers points (but this is not exact)
It’s about 850 calories for the entire soup (that includes the vegetables)
and there are about 10 cup servings. So it’s about 1 and a ½ to 2 points
per serving.

How to clean the inside of your body


Overview

You feel the need to do something about your health, to cleanse your body of the accumulation of unhealthy foods, toxins from pollution, smoking, drinking too much coffee, too much sodas or wine or sweet tea, a vegetarian detox diet for a weekend or a whole week can not only cleanse your body but it will give you a jump start on a healthier diet and better habits.

Step 1

Dice all the fruit to make a fruit salad. Cook 1/2 cup oatmeal with a cup of water and a pinch of salt. Eat the oatmeal and half the fruit for breakfast with a 2 tsp. of seeds.

Step 2

Combine the yogurt, juice of half a lemon, crushed garlic, mint and cilantro leaves. Stir until well combined. Store in your refrigerator.

Step 3

Combine the brown rice, barley, wheat berries and millet. Store in a canister. Measure out 1 cup of the mixture and simmer with 2 cups of water for 30 to 45 minutes over low heat until tender. Add a pinch of salt and stir with a fork, fluffing the mixture. Eat half of the cooked grains for lunch and half for dinner.

Step 4

Prepare a salad with as much lettuce as you like, 1 1/2 cups of diced raw vegetables and 2 tsp. seeds. Dress the salad with olive oil and vinegar or lemon juice. Eat at lunch with half the mixed grains. Pour 1/4 cup of the yogurt sauce over the grains.

Step 5

Eat the remaining 1 cup fruit as a snack with 2 tsp. seeds.

Step 6

Heat the remaining mixed grains. Steam 1 1/2 cups mixed vegetables. Serve them together with 1/3 cup of the yogurt sauce.

Step 7

Drink eight, 8-oz. glasses of water during the day. Drink a cup or two of green tea during the day in addition to the water. Repeat this menu every day over the weekend, or for a whole week.

Tips and Warnings

  • If you are working hard physically or exercising regularly, add a serving of tofu or tempeh to your lunch and dinner. If you crave something sweet, eat one or two prunes or dried apricots during the day or 1 oz. of dark chocolate. Lie down once during the day, elevating your feet for 15 minutes. Go for a walk during the day, at least 10 minutes.
  • This is a high fiber, low-fat diet. If you aren't used to eating this much fiber, take digestive enzymes and probiotics to help prevent bloating and gas.

Things You'll Need

  • 2 cups of raw fruit, in a variety of colors
  • 1/2 cup oatmeal
  • 3 cups of raw vegetables, in a variety of colors
  • 1 head of dark green lettuce
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar or lemon juice 2 tbsp. seeds, such as sesame seeds or sunflower seeds
  • 2 cups brown rice
  • 1 cup barley
  • 1/2 cup wheat berries
  • 2 tbsp. millet
  • 1 tsp. sea salt
  • 1 tbsp. olive oil
  • 1 cup non-fat Greek yogurt
  • Juice of half a lemon
  • 1 clove garlic, crushed
  • 1 bunch of mint, chopped
  • 1 bunch of cilantro, chopped
  • Cooking utensils
  • Water
  • Green tea bags

Saturday, March 26, 2011

Fit for Life Diet

The Fit for Life Diet


Fit for Life is a combination diet diet that emphasizes eating foods in the correct combination and avoiding the wrong combinations of foods rather than counting calories or controlling portion size.

The diet approach of Fit for life is very unconventional and disputed by most dieticians and nutritionist all over the world. Some of the rules in the program are:

  • You cannot eat fruits with other foods. They are only healthy for you if the fruits are eaten alone.
  • Only fruits can be eaten in the morning (until noon), as it cleanses the body.
  • Carbohydrates and proteins should not be consumed at the same time. So for lunch and dinner, you have the choice of either carbohydrates and vegetables or proteins and vegetables.
  • Consumption of dairy foods is strictly prohibited on this diet program.
  • Drinking water with your meals is discouraged.
  • There is a one day when you can eat whatever you want, which the program calls a free day.

Easy Chocolate Raspberry Smoothie



  • 1/2 C plain yogurt (Greek yogurt is best)
  • 1/4-1/2 C milk
  • 1/2 C frozen raspberries
  • 1 T cocoa powder
  • Optional: banana or honey or agave to sweeten it up

Place all ingredients in blender or food processor, starting with 1/4 cup of milk. Blend until smooth and add more milk if too thick. Add optional ingredients if it’s not sweet enough.

The Anti-Allergy Diet


With allergy season right around the corner, we've sought out the foods that will help ward off those itchy eyes and runny noses. Plus, a list of foods you should skip if you want to stay congestion-free.

Red Wine, Apples and Onions
Quercetin, a flavonoid that helps the body fight against allergic inflammation by inhibiting the release of histamine, is found red wine, apples and onions. You can also get a dose of this ant-allergy antioxidant in berries, red grapes, black tea, broccoli and citrus fruits.

Grapefruits and Red Peppers
Vitamin C strengthens the immune system and decreases the production of histamine. Oranges, cantaloupe, papaya, strawberries, dark leafy green vegetables, and sweet potatoes are also good sources.

Mustard Greens
Mustard greens are a great source of beta-carotene and vitamins E and C, which fight inflammation, scavenge for free radicals and help break down histamine. Sauté mustard greens with olive oil and garlic or use them as you would any other dark leafy green.

Flaxseed, Walnuts and Salmon
Eating a diet rich in omega 3 fatty acids may help alleviate allergies by reducing inflammatory chemicals in the body. One German study showed that a high level of omega 3s in subjects' diet or red blood cells was associated with a decreased risk of hay fever. Other sources of this essential fatty acid include canola oil, pumpkin seeds, and cold-water fatty fish.

Brazil Nuts
Selenium is an essential mineral that is required in very small amounts. In the body it is incorporated into proteins to make important antioxidant enzymes that both strengthen the immune system and increase the effectiveness of vitamin C. Brazil nuts and tuna are among the best sources.

Green Tea
Green tea is rich in catechin, a polyphenol (antioxidant) that inhibits the enzyme that converts histidine to histamine. For maximum benefits, use loose tea leaves instead of tea bags and pair with fruit or vegetables high in vitamin C.

Cayenne Pepper
Hot, spicy foods thin mucous secretions which can help clear nasal passages. Try adding cayenne pepper, ginger, onion and garlic to your favorite dishes.

Garlic
Garlic inhibits certain enzymes that generate inflammatory compounds, has a kick just like cayenne, and is a good source of vitamin C.

Rosemary
Rosemary contains a substance called rosmarinic acid, a polyphenol that is believed to suppress allergic reactions and inflammation. Try adding rosemary to roast potatoes, marinades, and tomato sauces.

Tumeric
Tumeric, a member of the ginger family, boasts anti-inflammatory properties. A central ingredient in curries and other Indian dishes, tumeric can also be used as a flavor enhancer for fish, meat, vegetable and pasta recipes.

Sunflower Seeds
Sunflower seeds help suppress allergic reactions thanks to high levels of vitamin E and selenium. Vitamin E fights inflammation and selenium stimulates immune function (see above).

In addition to choosing a diet rich in the allergy-fighting foods above, try to avoid pro-inflammatory, cross-reacting, and sensitive foods.

Pro-inflammatory foods increase inflammation, which may aggravate existing allergy symptoms. High-fat meats, fast food and packaged, baked goods are high in unhealthy fats (trans fats and saturated fats) and processed meats (hot dogs, sausage, bacon) contain chemicals called nitrates -- both of which are associated with increased inflammation. Even naturally occurring saturated fats, such as those found in meats, dairy and eggs, contain fatty acids called arachidonic acid, which may exacerbate inflammation in large quantities. Lean meats and low fat dairy products will not promote inflammation.

In the case of oral allergy syndrome, our bodies mistake a plant protein for pollen triggering a cross-reaction. People who suffer from ragweed allergies may experience similar symptoms when they eat certain seeds (sunflower), fruits (bananas, melon) and vegetables (cucumbers, zucchini), take the herb Echinacea, or drink chamomile tea. Individuals with grass pollen allergies may have difficulty eating melons, oranges, peaches, tomatoes and celery. And pollen from alder trees can cross-react with apples, cherries, peaches, pears, parsley, celery, almonds and hazelnuts.

To prevent or reduce allergy symptoms, stick with fresh, unprocessed foods and steer clear of any personal triggers.

Friday, March 25, 2011

How to Remove the Pit from an avocado.

FOOD WEEK: Spicy Black Bean Burgers! [7/31/2009]

Kale Chips Snack

Strawberry-Banana Smoothie



Ingredients

frozen banana
1/4 cup strawberries
1/2 scoop of Vanilla Protein Powder
1/2 cup milk
honey
1 (4oz) strawberry yogurt (non-fat)
ice and add water if it's too thick!

Blended in my Magic Bullet!

397 calories

Thursday, March 24, 2011

LOL April Fool's Day Cake



Ingredients

2 eggs, lightly beaten
1 can (5-1/2 ounces) spicy hot V8 juice
1 cup chopped green pepper
2/3 cup chopped onion
1/2 cup seasoned bread crumbs
1/2 cup quick-cooking oats
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef

MASHED POTATOES:
4-2/3 cups water
1 cup plus 2 tablespoons milk
7 tablespoons butter, cubed
1-3/4 teaspoons salt
4-2/3 cups mashed potato flakes
Ketchup and mustard

Directions

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. square baking pans.
Bake at 350° for 15-20 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain. Let stand for 10 minutes.
Meanwhile, in a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat.
Invert one meat loaf onto a serving platter; invert the second loaf onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on the platter. Carefully slide second loaf onto the potatoes.
Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border. Yield: 8-10 servings.

Dreamy Avocado Dressing

1 ripe avocado, cubed
1/2 cup plain nonfat yogurt
1 clove garlic
1 Tbsp. minced red onion
1 Tbsp. lemon juice
2 Tbsp. finely chopped fresh parsley


Place all ingredients in a blender or food processor and mix until smooth. Chill, and then toss with chosen salad ingredients just before serving. Makes 4 servings.

Preparation Time: 10 minutes
Nutritional Information (per serving)
Calories Protein Fiber Carbs Fat Total Saturated Fat
97 4 grams 3 grams 9 grams 6 grams <1 gram

Tuesday, March 22, 2011

Mocha Smoothie

Mocha Smoothie

  • 1 cup nonfat milk
  • 1 medium banana, sliced and frozen
  • 1 to 2 tbsp sugar or honey
  • 1 tbsp unsweetened cocoa powder
  • 2 tsp instant coffee
  • 1/2 tsp vanilla extract
  • 1 cup small ice cubes or crushed ice

Almond Milk Smoothie Starter


Combine the following in your blender:
• 12 oz of water
• 1/3 cup soaked, raw almonds
• 1 tbsp coconut oil
• stevia — sweeten to your taste

Blend until smooth and strain through a nylon-mesh nut bag to remove the almond meal.

You can use this as a substitute for milk for any healthy smoothie recipe — or drink it as is. It will only keep for a couple of days, but it's so quick to make, it hardly matters.


Monday, March 21, 2011

Cool Snack: Kids Sushi


Ingredients

  • 10 Fruit Roll-Ups
  • 10 pieces multi-colored licorice
  • 4 cups miniature marshmallows
  • 1/4 cup butter, cubed
  • 5 cups crisp rice cereal

Directions

  • Unroll the Fruit Roll-Ups, leaving paper attached. Cut licorice lengthwise into thin strips; set aside. In a large microwave-safe bowl, combine marshmallows and butter. Microwave, uncovered, on high for 2 minutes or until melted, stirring once a minute. Add cereal; stir to coat.
  • Place about 1/2 cup cereal mixture on the edge of each roll-up; place licorice in the center of the mixture. Roll up sushi rolls to about 1-inch diameter. Discard paper. Trim edges of rolls; cut each into four pieces. Store in an airtight container. Yield: 40 pieces.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 piece equals 61 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 53 mg sodium, 12 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch. Makes 40 servings!


Make that to go! Try packaging your "sushi" in a domed container, with a label you design. (We asked to buy a new container at the deli section of the grocery store—the clerk was happy to oblige!)








Parmesan Yogurt Dip for Veggies


Ingredients

  • 1 cup fat-free plain yogurt
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons minced fresh parsley
  • 1 green onion, thinly sliced
  • 1 teaspoon prepared mustard
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Assorted vegetables

Directions

  • In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables. Yield: 1-1/4 cups.


Nutritional Analysis: One serving (2 tablespoons dip, calculated without vegetables) equals 30 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 120 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch.

Halloween Fruit Bites


Great way to have fun and get your kids to eat apples and nuts. Fruit bites is a healthy snack for kids that you can make together.

To make these little bites you can use pears or apples. Any nuts will work. We used peanuts.

1. Wash apples and pears. Dry them.
2. Quarter a pear, cut a wedge from the skin side of each quarter.
3. Sliver the peanuts.
4. Cut them into smaller teeth looking pieces.
5. Press the your peanuts into the pear to make teeth.

Healthy Ranch Dressing


  • 1 tsp. vinegar
  • 1 tsp. garlic salt
  • ½ tsp. salt
  • 1 tsp. fresh pepper
  • 1 tsp. lemon juice
  • 1 cup Greek yogurt
  • ½ tsp. mayonnaise
  • 1 tsp. fresh parsley
  • 2 tbsp. grated Parmesan
  • 1 tsp. water
  • ½ tsp. lemon zest
  • ½ tsp. Dijon mustard
Directions:
Combine everything and chill before serving!

The Best and Worst Healthy Drinks


y Victoria Stein Mar 21st 2011 12:00PM

Categories: Better Body Better Living

Did you know that Americans consume about 100 to 150 calories a day from sugar-sweetened drinks? Keep that up and you'll put on about 10 pounds a year. While it's old news that soda and fruit punch are loaded with sugar, many popular fruit-flavored waters, juices and "healthy" drinks are no better. For example, a 12-ounce bottle of cranberry juice cocktail has 210 calories and 51 grams of sugar. That's like adding 13 spoonfuls of sugar to one glass of water. Sure, you're getting vitamin C, but you're much better off eating a (low-calorie, fiber-rich) orange instead.

A good rule of thumb? Look at the first ingredient. If it's not fruit juice, put the drink down. In the case of cranberry juice cocktail, water and high-fructose corn syrup come before cranberry juice. Water or seltzer is always best, but if you can't live without your morning glass of OJ, make sure it's 100 percent fruit juice and limit yourself to one cup per day. Skim milk is another good option. Meanwhile, try to stay away from sports drinks, flavored coffees and blended beverages. And if you do indulge, stick to one 6-ounce serving.

For those times when water just won't cut it, take to this list of the best and worst "healthy" drinks to quench your thirst without pouring on the pounds.

healthy drinks
Instead Of: Arizona Iced Tea (270 calories, 72 grams sugar)
Choose: Honest Tea "Just a Tad Sweet" (85 calories, 20 grams sugar)

Instead Of: SoBe Green Tea (240 calories, 61 grams sugar)
Choose: Inkos Unsweetened White (90 calories, 0 grams sugar)

Instead Of: Odwalla Protein Monster Chocolate (about 220 calories, 25 grams sugar)
Choose: Organic Family 1% Milkfat Chocolate (150 calories, 9 grams protein)

Instead Of: SoBe Strawberry Banana Lizard Fuel (290 calories, 73 grams sugar)
Choose: Naked Reduced-Calorie Juice (200 calories, 40 grams sugar)

healthy drinks
Instead Of: Naked Pomegranate Blueberry Antioxidant Smoothie (300 calories, 64 grams sugar)
Choose: PomLight (150 calories, 34 grams sugar)

Instead Of: Vitamin Water (150 calories, 33 grams sugar)
Choose: Zico Coconut Water (60 calories, 24 grams sugar)

Instead Of: Odwalla Superfood (260 calories, 50 grams sugar)
Choose: Naked BerryVeggie Machine (260 calories, 36 grams sugar)

Sunday, March 20, 2011

Chicken Cole Slaw

Ingredients
2 cups shredded green cabbage 2 cups diced cooked chicken 1 cup unpeeled cubed red apple 1 cup seedless red grapes, halved 1/2 cup sliced celery 1/2 cup chopped walnuts 1/2 cup commercial sour cream 3 tablespoons mayonnaise 3 tablespoons honey 1 tablespoon lemon juice 1/4 teaspoon salt Dash of pepper Leaf lettuce Directions
Combine first 6 ingredients in a large bowl; set aside.
Combine sour cream, mayonnaise, honey, lemon juice, salt, and pepper; stir until smooth. Pour over chicken mixture, and toss gently. Cover and chill 1 to 2 hours. To serve, spoon Cole slaw into a lettuce-lined bowl, if desired.

Chinese Cole Slaw Recipe


-1 bag of broccoli slaw (find it next to the bagged lettuce in the supermarket)
-2 packages of beef flavor Ramen noodles (find them in the packaged soup mix area in the supermarket)
-1 cup sunflower seeds
-1 cup slivered almonds (plain or I've used seasoned and they give added flavor)
-1 small bunch green onions, chopped (use about 3/4 of the whole onion so you get some of the greens)
-2/3 cup olive oil
-1/3 cup vinegar
-1/2 cup sugar
-1 teaspoon Worcestershire sauce
-salt and pepper

Mix oil, vinegar, sugar, Worcestershire and the seasoning packets from the Ramen noodles in a large bowl. Add the balance of the other ingredients, including the uncooked Ramen noodles, crumbled up. If you're having trouble crumbling the Ramen noodles, put them in a plastic bag and hit them with a meat mallet until you get bite-sized chunks. Add salt & pepper to taste. This salad is a great dish to bring to a backyard cook out.

Chocolate covered Strawberries RECIPE


Chocolate Strawberries Dipped in Dark and White Chocolate

These chocolate strawberries are dipped in dark chocolate first. Then you let these chocolate strawberries cool completely before drizzling with white chocolate. Covered strawberries recipes don't much tastier than these two-tone chocolate strawberries.

Ingredients:

  • 2 6 oz. dark chocolate bars (or 12 oz. dark chocolate)
  • 1 tsp. butter
  • 1 quart strawberries
  • 6 oz. white chocolate candy melts or white chocolate chips

Preparation:

  1. Line a baking sheet with waxed paper or parchment paper.

  2. Break up chocolate, and place in the top of a double-boiler with butter. Melt completely. Or place chocolate pieces and butter in a microwave-safe container and heat on 50% power for 30 seconds. Stir and repeat until melted.

  3. Meanwhile, wash strawberries and dry well with a paper towel. Chocolate strawberries need to be dry for the chocolate to adhere to the strawberries.

  4. Holding strawberries by the stem, dip in chocolate, coating strawberries well. Let excess chocolate drip off strawberries. Place chocolate strawberries on prepared baking sheet to cool completely.

  5. Place white chocolate candy melts or chips in a microwave-safe container. Heat on 50% power for 30 seconds. Stir and repeat until melted. With a fork, drizzle white chocolate over chocolate strawberries. There's no need to take chocolate strawberries off the baking sheet. Just let the excess white chocolate drizzle onto the waxed paper.

  6. Let chocolate strawberries cool completely. Refrigerate until ready to serve.
Makes 1 quart dark and white chocolate strawberries.

Healthy Snack Ideas



Fruit & yogurt parfait
– while this may not be a cookie, it will satisfy your sweet cravings. Using yogurt that is low in sugar, you will want to alternate between layers of yogurt and your favorite fruit.

· Frozen yogurt – instead of going to your favorite yogurt shop and purchasing a yogurt with all the toppings, you can make you own frozen yogurt. Simply, place plain yogurt into your freezer. It will freeze into a refreshing, frozen treat.

· Frozen banana bites – bananas can be used for more than just banana splits. Simply, cut a banana into bite size pieces and cover with peanut butter. Roll each piece in crushed nuts and place into the freezer wrapped in wax paper.

· Baked apples – this is a tasty treat that the entire family will love. You will simply core, and slice an apple in half. Top the apple with cinnamon, natural sugar and granola topping. Bake the apple until softened for about 10-15 minutes (or you can microwave it for 5-6 minutes).

· Tea scented mandarins – the taste will stimulate everyone’s taste buds. Put a few, orange mandarin slices in a small bowl. Then pour hot black tea over them, and drizzle with honey and cardamom.

· Pineapple coconut frappe – there is nothing like having something cool on a hot day. Simply mix pineapple, milk, coconut milk and ice cubes together until frothy.

Cantaberry Smoothie Recipe



1 cup of cantaloupe
1/2 cup frozen blueberries
1 (4oz) non-fat vanilla yogurt
1/2 scoop of EAS Vanilla Soy Protein Powder
1/2 cup milk
honey to taste
Ice and I added water for more liquid
Cinnamon

Blended in my magic bullet!

Saturday, March 19, 2011

Unwritten by Natasha Bedingfield

Homemade Chocolate Covered Raisins

Only 3 ingredients!



Ingredients:

  • 1/4 cup dark chocolate chips ( organic, because it tastes so much better!)
  • 1/2 tbsp coconut oil (it really thins out the chocolate and makes it easy to coat)
  • Approx 1.5 cups raisins

Directions: Place chocolate chips and coconut oil in a medium sized bowl and heat for approx. 1 minute on high in the microwave. Stir very well until all clumps are gone. Now take the raisins, 1/2 cup at a time and stir into the chocolate. Pour raisin mixture onto a large plate lined with parchment paper and spread into a thin layer. Place in freezer to firm for about 5-10 minutes. Break apart the raisins with fingers and serve! Keep leftovers in the fridge.

Broccoli Salad



DRESSING

  • 1/4 Cup plain Yogurt (greek yogurt preferable)
  • 1/4 Cup mayo
  • 1 TBL apple cider Vinegar
  • 1 TBL Honey

Add dressing to any combination of the following

  • 4 Cups broccoli
  • Craisins or raisins
  • Bacon
  • red onions
  • Nuts (pecans or almonds)
  • grapes
  • cheddar cheese
  • sunflower seeds
  • chopped celery.

Refrigerate until ready to use.


Friday, March 18, 2011

Frozen Bananas




Whether you dip in yogurt or chocolate, freeze the bananas first.
Puncture half a banana with a stick, lay them on wax paper for a couple hours.

Dip each frozen banana into either yogurt or semi sweet melted chocolate.
Then roll in the topping of your choice and freeze again.

Toppings you could use:

*Sliced almonds
*Chopped pecans or walnuts
*Unsweetened coconut
*Sprinkles
*Granola is great on the yogurt one
*Almond Butter
*Crushed Graham Cracker
*Peanut Butter
*Crushed Peanuts

Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted


Greek Tomato and Cucumber Salad


Ingredients

3 ripe tomatoes

1 cucumber

1 red onion, thinly sliced

1 small red bell pepper, thinly sliced

1 small green pepper, thinly sliced

1/2 cup several fresh spring parsley

1/4 pound Greek feta cheese

(optional)

olives

cubanelle pepper

Just chop everything and place in a bowl, then add dressing.

Dressing

1/4 cup extra virgin olive oil

1/3 cup red wine vinegar

3/4 teaspoon garlic powder

3/4 teaspoon oregano

3/4 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon Dijon mustard

Serve on a warm pita or enjoy as a salad!

Thursday, March 17, 2011

Super Easy Banana "Ice Cream" Recipe




Super Easy Banana Ice Cream

Ingredients:

2 bananas sliced and then frozen

2 Tbsp fat free milk( you can use almond, rice or soy milk as well)

¼ tsp vanilla extract

Directions:

1. SLICE and FREEZE your bananas. It’s really important to slice your bananas BEFORE you freeze them or you can burn out the motor in your blender, chopper, food processor, etc.

2. Add vanilla extract and milk and blend away until smooth and creamy. You may have to add 1 additional Tbsp of milk if it’s too thick.

You can top it with 1 Tbsp of your favorite caramel sauce or chocolate sauce (it spreads further if it’s hot) and drizzle with a little whipped cream. (Make sure and add the points for your toppings)

Variations

* Chocolate Banana Ice Cream ~ Add 1 Tbsp unsweetened cocoa powder
* Chocolate Peanut Butter Banana Ice Cream ~ Add 1 Tbsp unsweetened cocoa powder & 1 Tbsp Peanut Butter
* BANANA SPLIT ~ Add 3 frozen strawberries and drizzle with 1 Tbsp Chocolate Syrup and Whipped Cream
* Strawberry Banana Frozen Yogurt ~ Add 4 oz Fat Free Strawberry Yogurt with 3 Strawberries.

Makes 1 BIG Bowl of Ice Cream ~ O points+ with no toppings

For more pictures and other great dessert ideas check out Friends of Weight Loss Website.

Banana with Dark Chocolate-Honey Sauce



Ingredients

2 tablespoons bittersweet chocolate chips or chopped dark chocolate
1 teaspoon honey
1 teaspoon unsalted butter
Small pinch of salt
1 small banana, peeled and cut into 1-inch chunks
1 teaspoon chopped toasted walnuts

Directions
In a double boiler or microwave-safe bowl, melt the chocolate with the honey, butter, and salt, stirring frequently. Serve the chocolate sauce and walnuts in bowls for dipping, accompanied by the banana chunks.

Delicious Smoothie!


Oh man....was this ever delicious!

Ingredients

1 (4 oz) Blueberry Non-fat Yogurt
3 oz Orange juice
frozen blueberries
1/2 frozen banana
1 tablespoon Vanilla Soy Protein Powder
Tablespoon of Hershey's Cocoa
Cinnamon
splash of honey
water and ice

Blended in my magic bullet.
Added the water, so i could blend it.


Chocolate Pudding made with......

AVOCADO!!!!



Chocolate Pudding (made with Avocado!)

  • 1 ripe avocado
  • 2 Tbsp cocoa powder
  • 4 tsp agave nectar (can use sugar)
  • 1 tsp vanilla
  • 1 Tbsp milk
Dice avocado and place all ingredients into a small food processor. Blend until smooth and creamy. Dish into serving bowls and garnish with whipped cream, if desired. Makes 1 large or 2 small servings.


YUMMY Green Smoothie



  • 1 banana (I like mine frozen)
  • 2 cups of raw spinach (57g)
  • 1/2 tbsp honey (10g)
  • 1/2 tsp of vanilla
  • 1/4 cup of non-fat yogurt
  • 10 ice cubes (57g)

Place all ingredients in a blender or magic bullet except for the ice.

Blend until liquified. It may take some work as there is no liquid. If using the bullet just pick it up and shake it a few times. In the blender you may have to stop it now and then to stir. Once liquified add the ice and blend until smooth.

Wednesday, March 16, 2011

Dr. Oz Cauliflower Pizza Crust Recipe

Ingredients:

1 cup cauliflower, grated

1/2 cup shredded light mozzarella cheese

1 egg

1 tsp oregano

2 tsp basil

2 tsp parsley

1/2 tsp fennel

1 green pepper

1 onion

1 tomato

Garlic powder, to taste

Directions:

1. Dice the onion, pepper and tomato and place it on the side.

2. Steam your cauliflower and grate it up after it has cooled off.

3. Combine the grated cauliflower, mozzarella and egg in a bowl.

4. Spray a circular pizza tray (or read about this fabulous product called the Emile Henry Pizza Stone!) with cooking spray and then spread the dough out on it.

5. Sprinkle the oregano, fennel, basil, garlic powder and parsley on top of the dough.

6. Bake for 12-15 minutes at 450 degrees.

7. Remove the crust from the oven and sprinkle it with the diced onion, pepper and tomato, as well as extra mozzarella cheese.

8. Broil the pizza until the cheese is melted and you have a crispy crust!

Vegan Black Bean Brownies (Low Fat too)


Black Bean Brownies Recipe

Servings: 9

Description:

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.

Ingredients:

  • 15 ounces black beans, drained and rinsed
  • 2 whole bananas
  • agave nectar or honey (1/3 cup)
  • unsweetened cocoa (1/4 cup)
  • cinnamon (1 Tablespoon)
  • vanilla extract (1 teaspoon)
  • ¼ cup instant oats

Instructions:

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

Dr Oz Raspberry Mango Tilapia Recipe

Raspberry Mango Tilapia

by jdsqz1 on April 21, 2010

in Dr Oz Anti Cancer Recipes


This Dr Oz Raspberry Mango Tilapia is just one of the Dr Oz Anti Cancer Recipes. These delicious recipes are packed full of the best secret-weapon ingredients to prevent cancer.

Dr Oz Raspberry Mango Tilapia

This low-fat dish has the tropical flavors of mangos and carries the sweet antioxidant punch of delicious raspberries. This recipe’s vitamin C, found in raspberries, and beta carotene, found in mango, may help prevent pancreas and lung cancer.

Ingredients
Makes 4 servings
4 medium tilapia fillets (about 1-1/2 lbs total)
1 cup fresh raspberries
1 mango, peeled and diced
1 jalapeño pepper, seeded and chopped
1 tbsp fresh cilantro, chopped

Directions
Heat oven to 450° F. Place tilapia fillets on a nonstick baking sheet or baking sheet lined with foil and lightly sprayed with nonstick cooking spray. Bake 10 minutes or until fish flakes easily with fork. Meanwhile, combine remaining ingredients in a medium nonmetallic bowl. Divide fish among 4 dinner plates and top with raspberry mango salsa.

Bean “Meat” Balls


Ingredients

2 tbsp olive oil

1 medium onion, chopped

16 oz sliced mushrooms,

1 tsp freshly ground pepper

1/4 tsp salt

1 (15 oz) can kidney beans, drained

1/2 cup chopped parsley

3/4 cup finely chopped walnuts

1/2 cup whole wheat bread crumbs

1/4 cup grated parmesan

Directions

Preheat broiler. Warm 1 tablespoon of the oil in a large sauce pan and cook the onions until soft, about 5 minutes. Add the mushrooms, pepper and salt and cook, stirring occasionally, until mushrooms are browned and most moisture has evaporated.

Take pan off the heat and let mushrooms cool a bit. Meanwhile empty the beans into the bowl of a food processor and puree until quite smooth. Add the parsley, the walnuts and the cooled mushroom mixture and process a little more, but leave them just a little chunky. Transfer the mixture to a bowl, work in the bread crumbs and parmesan and refrigerate for 30 to 1 hour to firm up.

With a small ice cream scoop or damp hands form small (about 1 to 1-1/2 inch) balls. Place bean balls on a rimmed baking sheet and broil on all sides until browned and heated through – about 10 minutes total.

Recipe created especially for The Dr. Oz Show by food stylist, Ulli Stachl.

Top 5 Cancer Fighting Foods


I spotted this list of five cancer fighting foods on the Today Show. I eat most of them, but not all. It’s recommended that we eat about 1/2 cup of each every day. How many of them do you eat?
  • Garlic has long been known for its cancer fighting properties. A recent study showed that the more garlic an individual consumed, the lower the level of nitrates found in the urine. Scientist hope to use this information to discover how garlic fights nitrates in hot dogs and other processed lunch meats, which then morph into nitrites and can become cancer cells.

  • Broccoli contains sulforaphanes, which target cancer stem cells. Raw broccoli contains the highest levels, with steamed following a close second. Try this amazing dip the next time you need a mid afternoon snack.

  • Berries, in general, and black raspberries especially, contain phytochemicals that prevent the formation of new blood vessels called angiogenesis. In studies with rats, there was solid proof that black raspberry extract inhibited the growth of esophageal cancer tumors. Berries are delicious with oatmeal or as part of a fresh fruit and yogurt parfait.

  • Tomatoes contain lycopene, an antioxidant compound that gives tomatoes and certain other fruits and vegetables their color. Lycopene has been found to delay the growth of cancer cells in both endometrial and prostate cancers. Cooking tomatoes actually increases lycopene availability, so why not make a pot of spaghetti sauce and serve it with whole wheat pasta for dinner tonight?

  • Black and navy beans are great source of fiber. They also contain short chain fatty acids called butyrates. Butyrates are formed in the intestine while digesting beans, and high levels of these acids have been proven to be effective against cancer cells. Eating beans, peas, or lentils at least twice a week has been found to decrease colon cancer risk by a full 50% – eating them daily would magnify the effects. Enjoy beans in salads, burritos, nachos, with fish or even in brownies!

5 Foods to avoid that are linked to cancer

Top 5 Foods to Avoid
1. Bad Fats: Saturated and hydrogenated fat are solid at room temperature. Both are bad for your heart and increase risk for cancer. Regular consumption of saturated fat raises both total and LDL ("bad") cholesterol; Trans fat may act like saturated fats in the body -- by raising LDL -- but they also lower HDL ("good") cholesterol. Whole milk, butter, cheese, ice cream, red meat, and coconuts are rich in saturated fat. Although a tiny amount of Trans fat occurs naturally in meat, it's found mainly in margarines (except those labeled "Trans fat-free") and vegetable shortening. Even if a food item is labeled "free" of Trans fat, a serving may contain up to 0.5 grams. If you eat more than a single serving or a few servings of foods labeled "free" daily, you may be accumulating Trans fat in your diet. Read the ingredient list first and avoid "partially hydrogenated" oils.

2. (Some) Meat: Some meats packed in cellophane rank tops on the stupid list because they're processed with substances linked to colon, stomach and other cancers -- especially sodium nitrate. Research shows that frequent consumption of processed and red meat is associated with higher rates of cancer. Avoid bacon, sausages, breakfast meats, pepperoni, hot dogs and luncheon meats; try a veggie dog or tofu pup. Save lean red meat for an occasional meal and replace with grilled fish or a meatless meal of beans and rice, plus lots of veggies. Finish with fruit.

3. Burnt Meat: Don't char or burn meat or poultry on the grill, which may also increase cancer risk. An occasional barbeque is fine, but regular dining on well-done or charred meats increase your exposure to chemicals created when high temps break down an amino acid in meats. Fats dripping onto coals create more chemicals in smoke, which waft up and make the meat even more problematic. When grilling, precook meat or poultry in the oven or microwave and finish on the grill. It's OK if you char plant foods -- there are no fat drippings to worry you. Try a barbeque of meaty mushrooms, Tempe (fermented soybean cake), eggplant and zucchini.

4. Too Much Booze: A little may be good, but a lot can kill you. Although moderate consumption of alcohol may be healthy for your heart and even promote immunity. Consistently overdoing alcohol, however, increases risk for many cancers, including liver and some digestive cancers. Breast cancer risk increases with increased alcohol consumption.

5. Sugary Soda: Soda adds calories and promotes obesity, an independent risk factor for cancer. Soda displaces good nutrition; instead of drinking a glass of folate-rich orange juice, for example, reaching for a soda means you may not be getting enough of this cancer-fighting nutrient. There's some research that links soda and esophageal cancer, and although not conclusive, your health and waistline will no doubt benefit from avoiding sugared soda. By the way, diet soda's artificial sweeteners, additives and preservatives also displace cancer-fighting nutrients.

Tuesday, March 15, 2011

Dr. Oz's Anti-Cancer Shopping List

Vegetables & Fruits

* leafy greens
* brussels sprouts
* tomatoes
* beets
* carrots
* sweet potatoes
* squash
* broccoli
* onions, leeks, shallots
* mushrooms
* lentils
* peppers: bell, jalapeno
* spinach
* oranges
* grapefruit
* lemon
* lime
* apples
* berries - blueberries, strawberries, raspberries
* apricots
* pomegranates
* mango

Whole Grains

* whole grains (bread, pasta, tortillas)
* oats
* flaxseed
* quinoa

Proteins

* salmon
* mackerel
* tilapia
* tuna
* soy products (tofu, beans, milk)

Spices & Herbs

* turmeric
* ginger
* cinnamon
* rosemary
* curry
* chive
* garlic
* basil

Nuts/seeds/oils

* pecans
* walnuts
* almonds
* hazelnuts
* flaxseed/flaxseed oil
* olive oil
* canola oil

Desserts/sweeteners

* dark chocolate

Beverages

* green tea
* ginger tea
* red wine (1 glass/day)

By making smart decisions every time you visit the grocery story, you can greatly reduce your risk of hormone dependant cancers like breast, ovary, uterus and prostate. This simple daily diet contains foods rich in antioxidants, fiber and isoflavones.

Breakfast

Berries, Yogurt and Green Tea

Blueberries are believed to be one of the most powerful antioxidants; they also contain ellagic acid, which prevents carcinogens from latching onto your DNA. Yogurt contains the healthy bacteria lactobacilli, which stops enzymes that turn healthy cells into cancer. Green tea is another powerful antioxidant that you should be drinking at least once a day.

Lunch

Tempeh with Rainbow Chard, Tomatoes and Flaxseed

Click here for the rainbow chard recipe.

Tempeh is packed with isoflavones, a plant-based estrogen that mimics estrogen found in animals and humans. A diet rich in isoflavones could be more impactful for women who have less natural estrogen (i.e., post-menopausal.) It's important to understand that isoflavones can help reduce estrogen-induced cancers by blocking our natural estrogen.

The same chemicals that give rainbow chard its color are also powerful immune boosters. Tomatoes are one of the world's most concentrated sources of lycopene, which prevents cancer cells from growing and dividing. They are best absorbed if cooked with a bit of olive oil. Flaxseeds contain lignans that block natural estrogen, which can feed certain cancers like breast and ovarian.

Dinner

Quinoa with Roasted Vegetables and Curried Beans

Click here for the recipe.

From Peru in the Andes, quinoa is a whole grain rich in fiber and antioxidants. Fiber stimulates the good bacteria in your colon to produce cancer-fighting compounds; it also lowers your risk for cancer by sweeping carcinogens through your colon.

Garlic and onions, from a family of vegetables called allium, are powerful cancer-fighters. Studies have shown them to stop cancer growth in the stomach, colon, brain, lung, prostate and breasts. Additionally, one garlic component named diallyl disulfide was shown to kill Leukemia cells in the lab.

Other cancer-fighting vegetables in this dish are packed with antioxidants are carrots, sweet potatoes and squash. Broccoli detoxes the liver, beans are rich in fiber and the tumeric in curry has been found to suppress tumors.

Feeding your family healthy on a tight budget!

Eating Healthy on a Budget




When you’re on a tight budget, the thought of preparing tasty, healthy meals on a regular basis can seem daunting. Not only is it easy to get sucked in by grocery merchandising tricks, but it’s also normal for most of us to fall into a mealtime rut, eating the same foods over and over. But you’re in control of your kitchen—and if you cook smart, you can enjoy the first-class meals you deserve.

You can save money and still have quality. If you’ve been using cost as an excuse to eat junk, you can kiss that excuse goodbye! With a little organization and creativity, you can have the proverbial champagne when cooking on a beer budget. To start, here’s a quick review of basic tips of healthy eating:

* Limit your intake of junk food and alcohol

* Drink lots of water (at least 8 cups a day)

* Limit salty and sugary foods

* Avoid eating many foods that are high in saturated fats

* Make “variety” the watchword of your eating

Next, set aside regular blocks of time for planning meals, making your grocery list, and shopping—tasks that are most often shortchanged in food prep. Include healthy snack ideas, as well as main menu items. Think about the time of day, day of week, and even week in the month that you shop. Generally, the grocery is the least busy early in the morning, in the middle of the week, and on any day but the first day or two of the month (when many people receive pension or paychecks).

Don’t be afraid to surf the Internet for recipes that use specific ingredients (plug the ingredient in as a keyword of your search), since you can often get good buys on breads, meats, and other items marked for quick sale before they go bad.

Stock your fridge and cupboards with items that are quick and easy to cook (yet kind to your wallet):

* Beans and lentils, whether canned or dried, make nutritious, hearty soups, and can be a main course with the addition of fresh vegetables or rice.

* Brown Rice is a great addition to leftover meat and veggies. Although brown rice is slightly more expensive than white, the nutritional payoff is well worth it. Another inexpensive, easy-to-fix grain, millet, is best when bought fresh. Simply rinse and toast before using it in recipes.

* Pasta, likewise, is quick and easy to prepare, and can be paired with veggies, meat, or a fresh salad. Have fun adding your own embellishments (mushrooms, spices, and herbs.) Choose whole-wheat pasta whenever available.

* Soups can’t be beat for nutrition and convenience, especially since you can use canned or packet soups as your base, then add your own veggies and leftover meat. Again, try to experiment, adding your own herbs and spices.

* Fresh vegetables and fruit should be bought at least once or twice each week, preferably in season, to ensure optimal taste and nutrition. You can also rely on canned/frozen varieties as handy additions to last-minute meals. Veggies make great stir-fries and vegetable patties, while fruit is good for a quick nutritious snack.

* Meat and fish can be kept on hand also for last-minute meals— try the newer tuna and salmon pouches, and shop for inexpensive cuts of meat that work well in stews and casseroles.

* Condiments add flavor and interest to your dishes. Keep a selection of dried herbs, spices, curry powder, marinades, vinegars, tomato and soy sauces, along with stock cubes, in your cupboard. Experiment with the new, such as Japanese miso, an aged salty condiment made from soybeans and various other ingredients (found in the natural foods section, usually refrigerated).

Finally, a few more hints that can help you save a little green:

* When cooking a big meal, make extra to freeze, or use later in the week for lunches or quick suppers. Double recipes, then freeze half.

* Save your vegetable trimmings to make your own vegetable stock. Not only do you save money, but vegetable stock also makes a nutritious base for casseroles, soups, and Crockpot cooking.

* Buying in bulk is almost always cheaper; you can freeze perishable items (such as meat, milk, and even bread) in smaller portions to use as needed. It’s always a good idea to buy non-perishable items in bulk (canned foods, dried beans and grains, etc.).

* Use less expensive cuts of meat for casseroles that you slow cook; add extra vegetables and beans to make the meal go further.

* Capitalize on one-pot dishes, which generally save prep time, money, and dishwashing, and often make great leftovers.

* Look high and low (literally) to find the less expensive generic or store brands on grocery shelves, often very similar to higher-priced brand names though packaged under different labels. Stores deliberately place the highest-priced brand-name items at eye level, but if you compare the cost per unit, you’ll be able to figure out the most cost-effective purchase. You can even try your own taste tests— blind, of course— to see where you can save money without sacrificing flavor.

* Take advantage of specials on staples—broth, soups, pasta, rice, canned veggies, even bread and meat. Many of these items have a long shelf life or can be frozen for short periods of time.

* Limit your dining out, especially when it comes to fast food, since you’ll find yourself spending unnecessarily on items that are high in fat, salt, and calories, which short-change you in the nutrition department.

There’s no magic formula to cooking on a budget. Like anything else worthwhile in life, it takes a little planning, creativity, and work. But if you think of the rewards—better health and more money—you’ll find it’s worth the effort. No doubt you’ll still have days when you fall back on that quick-fix packaged food or the local burger drive-thru. But if you look at cooking as an adventure, you’ll also have days when you find yourself pleased at what you’ve accomplished—as you serve dinner to rave reviews from family and friends!

By Rebecca Pratt

Popcorn Seasoning Ideas


• Herbed Popcorn: 1 teaspoon each dried sage, fennel, marjoram, thyme, basil, summer savory, and rosemary, and 2 teaspoons minced garlic

• Lemon-Dill Popcorn: 2 tablespoons lemon zest and 1 teaspoon dill weed

• Tex-Mex Popcorn: 1 tablespoon each cumin and chili powder. Sprinkle with Parmesan cheese, if desired.

• Saffron Popcorn: 1/4 heaping teaspoon minced saffron

• Pizza Popcorn: 2 teaspoons minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon paprika, and 1/8 teaspoon pepper. Sprinkle with 1/4 cup Parmesan cheese.

• Pepper Popcorn: 2 teaspoons minced garlic, 1 teaspoon lemon zest, 1/4 teaspoon cayenne, 1 teaspoon crushed red pepper, 1/4 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon paprika

• Hot Mustard Popcorn: 1 1/2 teaspoons dry mustard, 1/4 teaspoon cayenne, 1/4 teaspoon pepper, 1 teaspoon thyme

Any of the following are good toppings!

* Grated Parmesan Cheese
* Herb Shake: Oregano, Basil, Parsley
* Salt & Vinegar: Spritz popcorn lightly with vinegar, sprinkle salt to taste
* Lemon Pepper
* Tabasco Sauce (mixed into melted butter then poured over popcorn)
* Creole Seasoning
* Lime Juice Spritz & Lemon Pepper
* Dill Weed & Celery Salt
* Garlic sauteed in butter then poured over popcorn
* Taco seasoning mix

Parmesan Popcorn Seasoning Recipes

Parmesan Dill

1 cup Parmesan cheese (grated)
1 1/2 TBS Dill weed
1 tsp Garlic salt

*refrigerate excess

Parmesan Nacho

1/2 cup Parmesan cheese (grated)
1 tsp Paprika
1 tsp Chili powder
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp pepper

*refrigerate excess

Cheesy BBQ

1/4 cup Parmesan cheese (grated)
2 TBS Butter (melted)
1/2 tsp chili powder
1/2 tsp garlic salt





If you want a bit of spicy kick to your popcorn, just add a few dashes of hot sauce and blend it in with the melted butter before adding it to the popcorn.





For cheese lovers, you can never go wrong with cheddar cheese popcorn seasoning.



Mix together 3 tablespoons melted butter, ¼ cup cheddar cheese powder, ¼ teaspoon mustard powder, ¼ teaspoon cayenne pepper, salt and pepper to taste. Pour your homemade popcorn flavoring over the popcorn and stir well to mix thoroughly.



3. If you love Indian food, then you're going to love this exotic-tasting homemade popcorn seasoning.

Mix together a teaspoon of curry powder, ¾ teaspoon ground turmeric, ¾ teaspoon ground ginger and a tiny pinch of cayenne pepper to flavor homemade popcorn.



4. One of my kids' favorite snack is pizza flavored popcorn.

To make pizza popcorn seasoning, simply mix together 3 tablespoons grated Parmesan cheese, 1 teaspoon ground, dried oregano and ½ teaspoon dried tomato powder.



5. How about a real spicy hot popcorn seasoning to tickle your tastebuds?

Mix together ½ teaspoon chili powder and ¼ teaspoon dried, crushed red peppers. Add more chili powder if you desire.



6. If you like salt and vinegar popcorn seasoning, you can spritz 4 cups of popped, salted popcorn with a ¼ cup of malt vinegar.



7. Who can resist Cajun popcorn?

You can create Cajun popcorn seasoning at home by mixing 1 teaspoon paprika, ½ teaspoon garlic salt, ½ teaspoon of red pepper, ½ teaspoon white pepper, ½ teaspoon black pepper, ½ teaspoon onion powder, ¼ teaspoon oregano and ¼ teaspoon thyme. Toss seasoning with 4 cups of popcorn.

1. Jazz up plain popcorn with flavored cooking spray -- there are a variety of flavors such as butter, olive oil, and even garlic to name a few and these won't cause your waistline to expand.

2. Add some cinnamon to popped popcorn -- mix it up well. If you're worried about the cinnamon not staying on the popcorn you can spray it with a little cooking spray first just to hold it on, butter is probably the better flavor for this.

3. Add red pepper to your popcorn -- you can spray the popcorn with a bit of cooking spray to help the seasoning stay on.

4. Saute some garlic in olive oil and then add it to your popcorn -- consider adding some grated Parmesan cheese and a bit of salt and pepper.

5. Season popcorn with taco seasoning -- you'll need a bit of cooking spray to help it stick to the popcorn.

6. Add some hot sauce or soy sauce -- while they may make your popcorn a tad gooey, these can be a good substitute for salt and butter.