#healthier hot artichoke

[legitprick]

Healthier Hot Artichoke and Spinach Dip II Recipe Creamy and satisfying, this healthier version of artichoke and spinach dip uses lower fat dairy products, like mayonnaise and Neufchatel. 1/4 cup shredded mozzarella cheese, 1 cup frozen chopped spinach thawed and drained, salt and ground black pepper to taste, 1 clove garlic peeled and minced, 1 package Neufchatel cheese softened, 1 can artichoke hearts drained and chopped, 1/2 teaspoon dried basil, 1/4 cup light mayonnaise, 1/4 cup grated Parmesan cheese, 1/4 cup grated Romano cheese

[soundisall]

Healthier Hot Artichoke and Spinach Dip II

Creamy and satisfying, this healthier version of artichoke and spinach dip uses lower fat dairy products, like mayonnaise and Neufchatel.

[mileymiller]

Dips and Spreads - Healthier Hot Artichoke and Spinach Dip II This healthier version of artichoke and spinach dip is creamy and filling and uses dairy products with lower fat content, such as Neufchatel and mayonnaise.

[supportdanneelackles]

Appetizers and Snacks - Healthier Hot Artichoke and Spinach Dip II

[iancohen]

This Healthy Artichoke and White Bean Buffalo Dip is a flavorful and creamy dip that's perfect for football season or any gathering. Packed with protein-rich white beans and Greek yogurt, it's a healthier alternative to traditional buffalo dip without sacrificing any of the flavor.

Ingredients: 1 can 15 oz white beans, drained and rinsed. 1 can 14 oz artichoke hearts, drained and chopped. 1/2 cup plain Greek yogurt. 1/4 cup buffalo sauce. 1/4 cup grated Parmesan cheese. 1/4 cup chopped green onions. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Set the oven to 350F 175C and heat it up. Put artichoke hearts, Greek yogurt, buffalo sauce, Parmesan cheese, green onions, garlic, salt, and pepper in a food processor and blend them all together. Mix until it's smooth. Put the mixture in a baking dish that can go in the oven. Bake the dip for 20 to 25 minutes, or until it's hot all the way through and bubbly. You can serve it warm with tortilla chips, sliced vegetables, or pita bread, or any other dip you like.

Prep Time: 10 minutes

Cook Time: 25 minutes

Mya Murphy

[tucanbakery]

Authentic Greek Pizza Delivery: Bringing Mediterranean Flavor to Your Doorstep

If you're craving the delicious flavors of Greece without leaving the comfort of your home, authentic Greek pizza delivery is the perfect solution. Whether you're a fan of traditional Greek cuisine or looking to explore new tastes, Greek pizza offers a delightful blend of Mediterranean ingredients and flavors. Here's what you can expect when you order Greek pizza delivery:

1. Mediterranean Ingredients:

Feta Cheese: A staple in greek pizza delivery feta cheese adds a tangy and salty flavor profile to the pizza.

Kalamata Olives: These dark, rich olives provide a burst of flavor and a hint of brininess.

Fresh Herbs: Oregano, basil, and parsley are commonly used to enhance the taste and aroma of Greek pizzas.

Tomatoes: Whether fresh or in the form of tomato sauce, tomatoes are a key ingredient, adding sweetness and juiciness.

Artichokes: Tender artichoke hearts bring a unique texture and earthy flavor to the pizza.

Red Onions: Sliced red onions provide a mild, sweet onion flavor and vibrant color to the pizza.

2. Traditional Greek Pizza Varieties:

Classic Margherita: A simple yet delicious combination of tomato sauce, feta cheese, olives, and fresh basil.

Greek Veggie: Loaded with Mediterranean vegetables like artichokes, tomatoes, olives, and onions, topped with feta.

Chicken Souvlaki Pizza: Featuring marinated grilled chicken, red onions, tomatoes, and tzatziki sauce drizzle.

Spinach and Feta: A vegetarian favorite with sautéed spinach, creamy feta, and a hint of garlic.

Gyro Pizza: Inspired by the popular Greek gyro, this pizza includes gyro meat, tomatoes, red onions, and tzatziki sauce.

3. Quality and Freshness:

When you order Greek pizza delivery from a reputable restaurant, you can expect quality ingredients and freshly made dough.

The pizza is prepared with care by experienced chefs who understand the nuances of Greek flavors and cooking techniques.

4. Convenience and Speed:

Greek pizza delivery offers the convenience of enjoying authentic Mediterranean cuisine without the need to cook or dine out.

Most delivery services are prompt, ensuring your pizza arrives hot and ready to enjoy.

5. Health Benefits:

Greek pizza often incorporates healthier ingredients like olive oil, vegetables, and lean proteins.

Feta cheese, a common topping, is lower in fat and calories compared to many other cheese options.

6. Pairing Suggestions:

Enjoy your Greek pizza with a refreshing Greek salad on the side, featuring cucumbers, tomatoes, olives, and a tangy vinaigrette.

For a complete Greek dining experience, consider adding a side of spanakopita (spinach pie) or dolmades (stuffed grape leaves).

7. Ordering Tips:

Check online reviews or recommendations to find the best Greek pizza delivery in your area.

Specify any customization or dietary preferences when placing your order, such as requesting extra olives or a gluten-free crust option.

Consider ordering a variety of pizzas to share with friends or family, allowing everyone to sample different flavors.

In Conclusion: Greek pizza delivery offers a flavorful and convenient dining experience, bringing the taste of Greece to your doorstep. Whether you're a fan of traditional Greek ingredients or looking to try something new, Greek pizza is a delicious choice. With quality ingredients, traditional recipes, and the convenience of delivery, it's a great option for a cozy night in or a gathering with loved ones. So, the next time you're craving Mediterranean flavors, consider indulging in a piping hot Greek pizza delivered right to your home. Opa!

For more info. visit us:

best pizza marbella

pizza delivery puerto banus

pizza delivery restaurants puerto banus

[garlicandzest]

Need a hot appetizer for parties or game day snacks? This easy Baked Spinach Artichoke Dip is always a hit! Made with no mayo or cream cheese, it’s rich and delicious, but slightly healthier. Make this warm spinach artichoke dip recipe and serve with crackers, crostini or pita chips!

[zigraves]

So anyway I wrote the thing with the plants and the bonemeal and the recycled divinity.

Under the cut: SFW, only a little mild blasphemy, and a bunch of horticulture and historical christian persecution references. Wordcount unknown ‘cause I wrote it on tumblr. Saunters vaguely downward into the theologically sentimental.

It starts, as all things do, with an apple.

Long before man bred Malus into a thousand forms, there was the Apple. After the fall from on High, after the expulsion from the Garden, after crawling wretchedly from the receding Flood, there was the apple.

And bloody useless it was, so far as Crawly - Crowley, Crowley now - was concerned. He was certain that, for an inanimate fruiting tree genus, the damnable things were smug. Taking half the credit for his early work, thank you so much, and crossbreeding with itself like some sort of horticultural pervert. Practically as bad as oak trees. Worse, even.

The worst thing about apples, he’d decided in Greece, was that everyone liked them so damnably much. And it was hard to avoid eating any of the sodding things when you were trying to look social and interesting to get some good bad work done. Pomegranates were fine - tiny little pistils you could just swallow, untasting. Grapes just slid down, easily chased by wine, so you barely had to notice them. But apples. You had to eat apples. Get your teeth right in there and chew the things, really taste them, and maybe that was fine for some people, but it was anathema to someone who spent so much time as a serpent that he largely didn’t bother with fiddly things like chewing.

Or, at least, that was Crowley’s excuse.

The alternative would have been to admit the truth.

He knew how an apple should taste - crisp, sharp, almost tart enough to make you howl, sweetness coming through low and clean after scraping your palate clean enough to fully appreciate it. And these, these post-flood things, these Eden cast-out cultivars, they lacked it. They were ash and grit. Soil in his teeth, mud under his tongue, and he couldn’t just blame them for it when all the food of mortal man was such, but... G-d, he still remembered manna. The taste of all things, cleansing and pure and crisp and sharp and clean and sweet and made of love, love in the highest, love beyond reach and comprehension. Love he could not taste again, nor any lesser foodstuff.

He is resigned, every few decades, to having to take a bite or two of a damned apple.

It is in Rome when he, cup of wine ready in the other hand to wash out the taste with the burn of alcohol, bites into an apple while making eyes at a Senator over some trivial persecution of those new Chrestian people. When he drops the wine and entirely forgets the Senator. When he tastes it again.

Sharp, crisp, clean, scouring his mouth and then lingering with the flavour of Love.

He tastes it.

For one moment of hope, horror, confusion, he feels like he could have somehow have been Forgiven as he devours the thing in desperate bites.

The next apple is ash and mud in his mouth, and Crowley aches in a way he’d almost managed to forget as the loss is made fresh all over again.

---

Crowley finds it again, the sudden burst of taste, of memory, of Love On Highest, lingering in the dregs of a bottle of under-fermented fig wine. There’d barely been enough alcohol to make it worth drinking, but the sediment in the last drip of the bottle hits his tongue and there it is.

An apple in Rome.

Fig wine in Jerusalem.

A sliver of overripe wild plum in Lyon.

Rosehip jam from Smyrna.

Years - decades - between them, and all else just dust ground between his teeth and dirt on his tongue.

And he realises, at last, at last, when he plucks idly at petals from Golgotha’s wild chrysanthemums and unthinkingly licks the petals’ stain from his thumb.

It’s enough to knock him stumbling back almost off his feet.

Horticulturalist even then, tending to his own little garden that could never be the Garden again, he knows full well that plants feast on blood and bone. Crushed bone for calcium, phosporus. Blood for iron, organmeat for nitrogen. Plants grow stronger when they feed on dead things, and he’d slipped the odd steak to a rosebush he particularly wanted to cultivate, but he’d never considered...

The chrysanthemums grow wild and lush on the site of Jesus’ martyrdom, fed by his blood in the soil. Holy blood and the bones of martyrs and the flesh of saints, filtered through years of decay and remaking until it’s very nearly more blasphemy than a benediction. Scouring and sweetness, and the memory of manna.

---

He spends a century or so haunting graveyards across Europe, Asia, north Africa, anywhere that Judaism and Christianity may have left their dead and graves untended by chance or otherwise, anywhere that a holy body could have been laid to rest and not dug up for relics. Runs into the angel once or twice, when Aziraphale is quietly consecrating a church and finds him skulking in the graveyard behind it, or Aziraphale is commending a brave sacrifice and Crowley is eyeing the mass graves with the eye of a keen amateur gardener.

Aziraphale becomes politely concerned at this morbid new fascination with lurking around the dead, though he doesn’t understand the cause of it and Crowley will not, cannot explain it to the angel. The arrangement hasn’t gained its capital A yet, and he cannot tell an angel what it’s like to lose the flavour of G-d’s love and every taste with it. He cannot tell Aziraphale what it’s like to Fall, and lose so much, and then be taunted with the memory of it every time the angel eats some sweetmeat and sighs with satisfaction.

The century passes.

He grows a handful of grapevines on the hillside remains of a forgotten little Portuguese ossuary (once said to contain the bones of some saint or other), and sleeps for a year until the wine is aged enough to be decanted. Aziraphale, unsubtly pleased that Crowley has finally found a healthier hobby than graveyard touring, commends the wine as a very good first attempt, and Crowley fights his impulse to throw the damn bottle at the wall when he realises the distillation has profaned the lingering hint of the sacred. The vineyard is sold, and fails within a decade or so of Crowley ceasing to pay attention to the vines.

Another century passes. The Arrangement grows stronger, and Aziraphale learns just enough tact that he no longer attempts to press a morsel of dessert on the demon when they meet for a dinner and Crowley drinks only wine or coffee or hard liquor.

Aziraphale is off fixing some miserable mess for the both of them in Sweden while Crowley picks at blackberries in England and spends an hour savouring a single fruit that’s barely ripe and tart enough to draw his cheeks tight up against his teeth.

Crowley heads off to France, arranges a handful of terrible convent fires and an equally convenient number of miraculous escapes, and sows wild artichoke in the ashes. Aziraphale stays back in London, setting up a bookshop.

---

When, finally, Aziraphale finally grants him the little tartan thermos, Crowley very nearly takes the lid off just to try feeding a dropper of it to an aloe plant he’s been cultivating.

The lid stays on, and the thermos stays in his safe. He takes the leaves off a dandelion growing in Canterbury, a nettle in Lancaster, wild garlic flowers outside Manchester. Makes coulis out of raspberries growing in an allotment in York. Secretly, privately, when he is truly alone and there is nobody to see his weakness, he eats the second-hand blood of saints and almost weeps to have this brief moment of reprieve.

Aziraphale has finally, entirely and wholly, stopped suggesting any snacks that he thinks Crowley might like. He’s witnessed enough that he knows how Crowley hides his disgust at every bite he takes to keep up appearances before the mortals. Once, drunkenly, Crowley admitted that he only drinks coffee because it’s hot and bitter and technically counts as a poison rather than a food so he can still just about get away with it, as long as he’s not stupid enough to add sugar or milk. Aziraphale isn’t sure if Crowley remembers it, and hasn’t brought it up again. No wonder he never takes mixers with his liquor.

The end of the world turns up and then shuffles back off again.

Nobody’s really supervising any more.

For the first time in millennia - in ever - they take a holiday.

At a very nice little winery in Armenia, Crowley absently steals a grape from the vine and pops it into his mouth. He doesn’t realise quite what he’s done until he catches Aziraphale staring at him, and his heart breaks at the hope in Aziraphale’s eyes. He knows the expression too well. He wore it himself in Rome, at that bite of the first apple.

“Sorry to disappoint, angel, but no,” he says, before the hope in Aziraphale’s eyes can transmute itself into words or actions. “It’s not what you’re thinking. But the Sasanian Empire used to reach all the way out here. Vicious bastards, back in the day- do you remember The Persecution? The Nestorians?”

“Oh. Yes. Dreadful business, brother against brother and all that.” Aziraphale does not immediately make the connection, and Crowley cannot blame him; it took him the better part of two hundred years to notice, himself.

“I’m not being Forgiven any time soon, Aziraphale. To be honest with you, I’m pretty sure I’m actually committing blasphemies when I do this, if anyone’s still bothering to keep score.” Rather than explain himself, he shoves the winery’s informative pamphlet at the angel and then shoves his hands back deep in his pockets, where they cannot get him in any more trouble.

After a minute, he takes them back out, googles “bloodmeal for plants”, and shoves that in front of Aziraphale as well. And the bible verses about the serpent condemned to eat dust.

It still takes a while before the connection dawns, as the angel has never been much of a gardener, nor taken the time to understand the intricate ways that soil’s nutrients influence the flavour of the plants that grow on it. He just barely knows the thing about Champagne and chalky ground, and Crowley’s generally been content to leave it at that. He wishes he hadn’t, now, as the wait is killing him while he watches Aziraphale’s face for the expressions that shift across it.

“So... you’ve been...”

“That’s me. Foul fiend, feasting on the flesh of the dead.” It’s dry, wry, but Aziraphale cannot miss the fragility of that sharp voice, nor the way Crowley is looking at anything but him.

“Oh. I wish you’d told me. Maybe I could have... oh, I don’t know. Blessed the creperie, or something.”

“Doesn’t work. Too direct. Gave myself one hell of a stomacheache when I snuck some communion wafers to test that particular theory. Don’t even like to risk eating out in case it’s properly halal and someone’s blessed it. Sorry.”

“Oh, Crowley. What must you think of me, all this time and I’ve been inviting you out to restaurants. I thought you just didn’t like food, I didn’t - didn’t think, not even after you had that little vineyard out near São Roque and then suddenly shut it all up. I’m so sorry, my dear.” Aziraphale takes Crowley’s hands gently, puts himself in front of the averted sunglasses. “I won’t do it again. We can go to more plays, or nice little bars, or museums, or any sort of thing.”

“What? No, no. Angel. No. Just because I can’t eat out, that doesn’t mean I don’t like going to restaurants with you. I like seeing you get to enjoy things, I like the secondhand indulgence. I like the face you make when someone’s done that creme pat stuff just right and you get all wiggly about it.”

“Wiggly.”

“Yes you bloody do. We’re going to go back to the hotel and you’re going to have that bozbash soup stuff you like that they don’t do right anywhere else, and I’ll have the local vodka, and it’ll be fine. Aziraphale. Please stop making that face.”

With visible reluctance, Aziraphale allows the issue to be shelved. The bozbash really is excellent, and Crowley was right that nowhere else got the quince and lamb just so.

---

The issue remains shelved back in London, though from time to time Crowley catches Aziraphale looking at Crowley’s plants in a speculative manner, as if realising that not a one of them is even remotely edible, not even in a recreationally poisonous manner.

Crowley has to be the first one to sort out dinner reservations again, and shove everything back into its proper track. The new chef at the Ivy does well enough that it doesn’t take long for his souffle to settle everything back into its right place.

He continues to buy Aziraphale truffles and pears and crepes and sushi until the angel stops moping about it and trusts that Crowley knows his own sensibilities best.

---

There is a garden, out on the chalk swathe near the south coast of England. Occasionally a fossil will unearth itself from the chalk beneath the turf. A handful of slightly yellowing apple trees grow along its borders, and clematis climbs the cottage that abuts it. Rosemary, sage, thyme and fennel run along the walls by the flint-studded path up to the door.

When Aziraphale introduces Crowley to the place, currently a holiday home but on the market for potential buys, he does not miss the way Crowley looks at the apple trees.

“No,” he agrees. “There haven’t been any famous martyrs buried in chalk. I don’t think there’s ever been anyone buried here at all, really.”

They book it for a fortnight’s getaway anyway.

Crowley tends the plants with his peculiar mix of bittersweet care and straight up bitter cursing while Aziraphale reads out on the lawn, and doesn’t notice when Aziraphale joins him to watch while he’s arguing with the marjoram. He’s got a sturdy set of gardener’s waterproof gloves on to keep the soil from getting under his black-lacquered nails or ruining the polish, and his watering can is some newfangled efficient sort that rarely drips when it’s not wanted to.

Aziraphale’s hand strays to the watering can, fingers dipping into the cool water within, and he murmurs a soft prayer.

“Oh lord, Who planted the first Garden. Bless this water, that it may sustain and nourish.”

Crowley does not openly flinch at the blessing happening three feet from him, but does give the angel a Look.

“Is this your way of telling me to stop gardening and make the tea, or something? Trying to discorporate me with my own watering can?”

Aziraphale shakes his head.

“I thought... well. If you can stomach the ones grown on bloodmeal and so on, maybe this would be worth a try. I promise not to bless the actual garden!”

The Look morphs into something much more thoughtful, and after a moment Crowley resumes his gardening.

Aziraphale quietly purchases the property with money that has been wholly legally obtained, and the summer fortnight stretches out and out into autumn as the garden flourishes like never before.

On a warm afternoon when the first autumn rains have been and gone and the apples are very nearly ready to pick, Crowley plucks at a leaf of marjoram, places it upon his tongue, and sobs so quietly that Aziraphale almost does not hear. He holds the sprig of the plant like a benediction, like a weapon, like a relic. Aziraphale steadies him with an arm about his shoulders as Crowley shakes at the taste of the divine, nearer now than it has been in six thousand years and more. When he tilts Crowley’s face, angular and tear-wet, down to kiss him, Crowley’s lips taste of salt, sweet balsam and holy camphor. The demon shudders against him, drowning in the taste of second-hand divinity and the wash of Love.

The apples grown in the South Downs are crisp, sharp, almost tart enough to make you howl, sweetness coming through low and clean after scouring you through. They taste, wholly and completely, of Love.

[alfineiros]

Top 60 Healthy Food Brunch Recipes

Searching for new early lunch thoughts? Attempt one of our 60 best informal breakfast plans! With a lot of sweet and appetizing choices, we have something for everybody.

Early lunch Recipes

I figure informal breakfast may very well be the most mainstream dinner out there, and all things considered. An ideal blend of breakfast and lunch, it's a supper you relish on loosened up mornings, and it's an opportunity to stack up on new, sound nourishments just as sweet extravagances. In case you're searching for thoughts for anything from a major Christmas informal breakfast to an apathetic end of the week dinner for two, you're certain to discover something you love beneath. Loaded up with simple, possible, and delightful plans, this rundown is separated between sweet informal breakfast thoughts and exquisite early lunch thoughts. Also, there's a little area of early lunch commendable drinks toward the end.

1. Cinnamon Rolls

I make these custom made cinnamon rolls each year for these special seasons. Delicate, gooey, and simple to make, they're constantly a hit with loved ones!

Early lunch Recipes

2. My Favorite Banana Pancakes

These banana hotcakes are delicate, all around spiced, and brimming with delectable banana season. I utilize a mix of entire wheat baked good flour and oat flour to make them, so they're more advantageous than your normal flapjack, and they likewise happen to be veggie lover!

3. Exemplary French Toast

Custardy, delicately sweet, and brilliant earthy colored, this French toast formula is the ideal end of the week informal breakfast.

4. French Toast Bake

At the point when I'm making french toast for a gathering, I go to this prepared french toast. Made with challah, almond milk, and an earthy colored sugar beating, it's decadant and heavenly.

5. Sound Banana Bread

I can't envision a superior early lunch than thick cuts of banana bread close by something exquisite (read on for thoughts!). Made with almond flour, it's overly damp and nutty. Include the way that it's anything but difficult to make and pleasantly spiced, and you have a portion that checks all the banana bread boxes.

6. Lemon Cornmeal Pancakes from Love and Lemons Every Day

It does not shock anyone that I'm insane for these lemon flapjacks, yet attempt them, and I'm certain you will be as well. The lemon juice goes splendidly with the cornmeal base. Blueberries for serving are strongly suggested. 🙂

7. Best Carrot Cake

I make a carrot cake for Jack's April birthday consistently, so to me, it's one of the principal indications of spring. Cuts of this damp, nutty cake would be the ideal completion to a major spring informal breakfast. What's more, in case you're vegetarian, look at this formula.

8. Almond Flour Buckwheat Waffles from Love and Lemons Every Day

On the off chance that you or one of your visitors is without gluten, these waffles need to go on the menu. The almond and buckwheat flours give them an extraordinary nutty flavor, and they're consummately fresh. Top with new products of the soil syrup for supreme waffle paradise.

9. Prepared Oatmeal with Blueberries

Nothing beats a fresh, oat-y, nutty fixing over delicate heated oats and natural product. This make-ahead formula is one of my top picks for serving a group, and it's superb with any occasional natural product. Peaches, fruits, or another berry would all be acceptable here.

10. Veggie lover French Toast

11 Best Blueberry Muffins

12. Chocolate Zucchini Bread

13. Blueberry Scones

14. Pumpkin Bread

15. Matcha Baked Doughnuts

16. Veggie lover Lemon Muffins

17. Overnight Oats, 4 Ways (set up a short-term oat bar for a gathering!)

18. Banana Muffins

19. Cardamom Yogurt Tea Cake

20. Best Zucchini Bread

21. Coconut Mango Muffins

22. Carrot Waffles

23. Veggie lover Raspberry Coconut Scones

24. Carrot Quinoa Breakfast Cookies

25. Oats Breakfast Cookies

26. Daylight Citrus Chia Bowls

27. Pistachio Goji Berry Granola

28. The most effective method to Make Oatmeal

Appetizing Brunch Recipes

29. Caprese Eggs Benedict with Healthier Hollandaise

from Love and Lemons Every Day

Until I built up this smooth vegetarian hollandaise sauce formula, I never made eggs Benedict at home. The sauce consistently appeared to be too fastidious to even consider attempting in my own kitchen. Yet, this more advantageous variant meets up in a snap, and it's ideal over delicate poached eggs, cut tomato, and new basil.

30. A Frittata!

I've said it previously, and I'll state it once more: frittatas are the best informal breakfast plans. They're overly adaptable and easy to put together – incredible for serving a group. Utilize the most attractive veggies you can discover or take motivation from my preferred veggie, herb, and cheddar blends, which I list in the formula!

31. Breakfast Burritos

This stacked breakfast burrito formula is the most ideal approach to launch your morning. Loaded up with eggs and new veggies, it's solid, fun and simple to make!

32. Shakshuka with Spinach and Harissa

Since runny eggs poached in fiery tomato sauce + great hard bread = early lunch heaven.

33. Solid Breakfast Casserole

My mother's morning meal goulash formula enlivened this veggie-filled egg prepare, along these lines, obviously, it's a staple on our early lunch table. It's new and brimming with veggies, however the best part is the mystery layer of broiled sweet potatoes stowing away at the base!

34. Spinach Artichoke Pizza

Move over, spinach artichoke plunge! This pizza is my new most loved tidbit. The smooth, briny white bean artichoke sauce and strong spinach pesto make a tasty appetizing fixing for fresh outside layer.

35. Sound Egg Salad

What could be cuter than little egg serving of mixed greens sandwiches (or egg plate of mixed greens crostini) in an informal breakfast spread? Regardless of whether you've never loved egg plate of mixed greens, I urge you to attempt this too brilliant, new formula that likewise has a yummy veggie lover alternative.

36. Flavorful Porridge

Entire oat porridge gets an appetizing twist with innovative flavor mixes like butternut squash and ginger, or miso and avocado.

37. Rainbow Kale Salad with Carrot Ginger Dressing

A major green serving of mixed greens is constantly an invite expansion to an informal breakfast table, and this one has everything: fresh spring radishes, crunchy broiled chickpeas, smooth avocado, toasty seeds, and dried cranberries for a little sweetness. A new carrot ginger dressing is the wonderful finish.

38. Strawberry Salad with Basil and Avocado

The best early lunch plans push the limits among sweet and flavorful, and this strawberry serving of mixed greens does only that. Sweet berries pair splendidly with smooth avocado and mozzarella, tart tomatoes, nutty walnuts, and new basil, while a balsamic sprinkle includes the tang that integrates everything.

39. Appetizing Porridge

40. Breakfast Burritos

41. Avocado and Egg Brown Rice Bowls

42. Sound Green Breakfast Tacos (a morning meal taco bar with fried eggs, tortillas, and everything on the side would be so fun!)

43. Shiitake Bacon and Egg Breakfast Tacos

44. Ranchers Market Breakfast Bowls

45. Blueberry Feta Flatbread

46. Chickpea Salad Wraps with Avocado Dill Sauce

47. Tart Cherry Tabbouleh

48. Veggie Frittata Muffins

49. Breakfast Panzanella

50. Chilaquiles with Avocado

51. Chickpea Feta Shakshuka

52. Citrus Napa Cabbage Salad

53. Stove Roasted Potatoes

Drinks

Mimosa Recipe

54. Exemplary Mimosas

55. Strawberry Banana Smoothie

56. Rich Avocado Smoothie

57. Coconut Matcha Latte (or utilize hand crafted oat milk)

58. Lemon Mint Juleps

59. Exemplary Margaritas (present with breakfast tacos!)

60. Ginger Tea Hot Toddy (present with Christmas or New Year's Brunch!)

On the off chance that you cherished these informal breakfast plans, look at our preferred Healthy Breakfast Ideas and Easy Dinner Ideas!

60 Best Brunch Recipes

Planning Time: 10 mins

Cook Time: 15 minsTotal Time: 25 mins

Serves 4

My Favorite Banana Pancakes

Ingredients:

1 tablespoon ground flaxseed

3 tablespoons water

½ cup squashed banana, around 1 enormous

2 tablespoons extra-virgin olive oil, in addition to additional for brushing

1 teaspoon vanilla

¾ cup + 2 tablespoons almond milk, more if necessary

1½ cup entire wheat baked good flour*

½ cup oat flour**

2 teaspoons heating powder

½ teaspoon heating pop

1 teaspoon cinnamon

½ teaspoon nutmeg

loading ¼ teaspoon ocean salt

Maple syrup, for serving

Guidelines

In a huge bowl, consolidate the flaxseed, water, and banana. Pound and mix until all around consolidated. Let the blend sit for 5 minutes to thicken. Include the olive oil, vanilla, and almond milk and whisk. Include the flour and sprinkle the preparing powder, heating pop, cinnamon, nutmeg, and salt uniformly preposterous. Mix until all the fixings are consolidated, yet the hitter is still somewhat uneven. The player will be somewhat thick yet in the event that it's too thick to even consider scooping, mix in an extra 1 tablespoon almond milk.

Warmth a nonstick skillet or frying pan to medium warmth. Brush the skillet with a little olive oil and utilize a ⅓-cup estimating cup to pour the player onto the container. Utilize the rear of the cup to tenderly spread the hitter somewhat more. Cook the flapjacks until bubbles show up, about 1½ minutes per side, turning the warmth to low varying so the middles cook without consuming the exterior. I as a rule start with medium warmth and move to low warmth as my skillet begins to hold leftover warmth after each cluster.

Present with maple syrup, cut bananas, and walnuts, whenever wanted.

Notes

*I like Bob's Red Mill Whole Wheat Pastry Flour*To make the oat flour, utilize a nourishment processor or a blender to process a stacking ½ cup folded oats into a fine flour and measure out one level ½ cup.

[uphamshousema-blog]

https://giordanos.com/tips-for-making-pizza-healthier/

For many people, pizza is likely at or near the top of the list of their favorite foods. Unfortunately for those who are watching their waistlines or want to eat a bit healthier, pizza isn’t always the ideal option. The average slice of plain, cheese pizza has nearly 300 calories, almost 10 grams of fat, 551 milligrams of sodium and nearly 34 grams of carbohydrates.

Fortunately, there are ways to make pizza healthier, whether you’re making a pie from scratch at home or are enjoying a slice or two — or three! — out at a restaurant.

Make Pizza Healthier at Home

If pizza night is a regular event at your house, but you’re starting to get concerned about the fat, carbs or sodium content of your homemade pizza, a few small tweaks can help to make it healthier. Start from the bottom of the pie and work your way up to the toppings with these healthy pizza options.

The Crust

For plenty of people, the crust of a pizza can make or break the entire pie. A crust that’s soggy or chewy or that doesn’t have that much flavor can really destroy what would otherwise be a delicious meal.

The crust of the pizza can also be a significant source of its calories and carbs. If you make your own crust from scratch, there are a few things you can do to improve its nutritional value.

Option one is to switch from all-purpose, refined flour to whole wheat flour. Whole wheat flour has more fiber and protein than white flour. It also has a stronger, nuttier taste, which can take some getting used to.

If you’re concerned that swapping out a standard pizza dough recipe for an entirely whole grain recipe will make your family less inclined to the pizza, you can start small. Instead of replacing all of the all-purpose flour with whole wheat flour, replace half of it. You’ll be boosting the fiber and the nutritional value of the crust, but the change in taste won’t be as dramatic.

Another way to make your homemade pizza crust healthier is to think beyond dough. That’s right. You don’t have to use a wheat-based dough as the base of your pizza. You can try to make a crust out of finely diced cauliflower, eggs and cheese for a low-carb alternative.

Another option is to make mini mushroom pizzas. Instead of rolling out dough for the crust, simply top a cleaned and trimmed portobello mushroom cap with sauce, cheese and other toppings.

Adjusting the size and thickness of your homemade pizza crust is another way to cut calories. For example, you can roll out the dough thinner than usual and enjoy a thin-crust pizza rather than a hand-tossed or pan pizza at home. Making pizza rounds that are slightly smaller will also reduce calories. For example, instead of rolling out a 14 or 16-inch circle, use enough dough to create a 12-inch crust.

Other healthy pizza crust options include:

Pita pizza: Use half of a whole wheat pita pocket for the crust.

Tortilla pizza: Use a whole grain tortilla as the crust.

Rice pizza crust: Use leftover brown rice to make a crust

Waffle pizza crust: Use whole grain frozen waffles to make individually sized pizzas

French bread pizza: Use a whole grain baguette as the crust

The Sauce

Jarred or bottled tomato sauces usually have a considerable amount of added sugar, not to mention high levels of sodium.

One way to make pizza healthier at home is to choose your sauce carefully. Read the ingredients list and the nutritional information on the label. Keep an eye out for added sugar — from sources such as corn syrup or sucrose — and look at the number of grams of added sugar listed on the nutrition label. If you’re concerned about sodium content, look for a bottled sauce that doesn’t have added salt.

Another way to improve the nutritional content of your pizza’s sauce is to make your own at home. Making your own sauce, from canned tomatoes or fresh, reduces the amount of sugar or salt in it, and it also puts you in full control over what goes into the sauce. That means if you want to sneak extra vegetables into the sauce, you can. A few vegetables worth considering include:

Onion

Carrot

Spinach

Bell peppers

Zucchini

If you’re worried about the additional vegetables affecting the texture of the sauce, you can always puree it after cooking. The additional vegetables will add to the complexity of the taste of the sauce, but their individual flavors won’t be so prominent that someone who dislikes spinach or peppers will be put off eating your pizza.

The Cheese

Next to the crust, it’s the cheese that can make or break a pizza, especially when it comes to nutritional content. Load up your pizza with cheese, and you’re essentially loading it up with fat and calories.

Luckily, there are many ways you can adjust the cheese on your pizza to cut calories and improve the pie’s nutrition, without sacrificing flavor. First things first, not all cheeses are created equally when it comes to calorie content. An ounce of cheddar cheese contains 114 calories, for example, while an ounce of part-skim mozzarella contains 72.

The flavor of cheese can also influence how much of it you end up using on a pie. If you believe in using multiple kinds of cheese on your pizza, look for varieties that have intense flavors, so that you can use less overall and cut calories without sacrificing taste. Flavorful cheeses that work well on pizza include:

Provolone

Parmesan

Blue cheese

Feta

If you are concerned about sodium content, it might be worth using fresh mozzarella on your pie rather than part-skim. Fresh mozzarella has 17 milligrams of sodium per one ounce serving. Meanwhile, part-skim mozzarella has 223 milligrams of sodium.

The Toppings

Ah, the toppings. What you put on your pizza not only gives you a chance to change its nutritional content. Pizza toppings also let you express your personality and preferences. Let’s start by talking about vegetables, as putting more vegetables on your pizza is one sure-fire way to make it a healthier meal.

What vegetables should you put on your pizza? A better question might be, what vegetables don’t belong on a pizza?

Adding leafy greens such as spinach, chard or kale will increase the calcium and iron content of your pizza. You can chop up the greens and toss them with a small amount of olive oil before you cook the pizza or you can steam the greens and pile them on the pie before cooking.

Some greens, such as arugula, are better off added to the pie after cooking it. Toss a bowlful of fresh baby arugula leaves with olive oil and some salt and pepper, then sprinkle it over the pizza after it’s come out of the oven.

If you’re making pizza at home, you can use pizza night as an excuse to clear out your refrigerator and use up any leftover vegetables — raw or already cooked. If you’re stumped about what types of vegetables belong on your pizza, here’s a list to get you started:

Artichokes — frozen or canned. You can use fresh artichokes, too, if you don’t mind preparing them

Broccoli

Sliced tomatoes

Mushrooms — all types

Zucchini and summer squash

Cooked sweet potato

Cooked winter squash

Onions

Eggplant

Asparagus

Hot peppers

Sweet peppers

Olives

Beets

Radishes

Garlic

Pepperoni, sausage and bacon — if you’re the type to enjoy meat on your pizza, you don’t have to give it up to get a healthier slice. It just helps to rethink the type of meat you use to top your pie.

For starters, it helps to trade meats that are high in fat for leaner sources of protein. Instead of pepperoni, pork sausage or bacon, try chicken sausage, salami or turkey bacon. Choosing meats that have a strong flavor, such as prosciutto, mean you can use less without giving up the taste.

It’s also fun and a bit more healthy to think outside of the box when it comes to pizza toppings. Instead of meats, consider lean sources of plant-based protein. For example, you can top your pizza with black or pinto beans to add fiber and protein to it. Or, crumble up drained, firm tofu to increase protein. You can also use tofu as a dairy-free cheese replacement on your pie.

Eggs are also a protein-packed, creative pizza topping. You can crack an egg on to the center of the pie a few minutes before it comes out of the oven or slice up hard boiled eggs and scatter them across the pizza after it’s finished cooking.

Healthy Pizza Hacks at Home

In some ways, making pizza healthier at home doesn’t have to do with what you put on the pizza, but rather with how you serve it. When it’s time to eat, try cutting the pizza into smaller slices. Divide the pie into eight pieces, then cut each of those slices in half. You’ll be able to trick yourself into eating less without feeling deprived.

Another trick is to put your pizza on smaller plates. Use a dessert or salad plate instead of a dinner plate. The pizza will take up more space on the plate, making it look as if you’re eating more.

Healthy Pizza Options When Dining Out

Even if homemade pizza night is a regular event at your home, the odds are you still go out for pizza from time to time or order a pie for take-out or delivery. While you don’t get to control what goes into the crust or sauce when you buy pizza from a restaurant, there are ways to order it to help make it healthier.

Essential Ordering Hacks for a Healthier Pizza

Wondering what you should ask for or say when ordering pizza to make it healthier? Try these hacks:

Ask for Half of the Cheese. Instead of ordering extra cheese on your pie, ask the server or cashier if your pizza can be made with half as much cheese as usual. You probably won’t miss the additional cheese, but your waistline will miss the extra calories.

Ask for Fresh Mozzarella. Many pizza restaurants offer fresh mozzarella and will prepare certain pies with it automatically, such as the classic Margherita pizza. You can also often ask for fresh mozzarella instead of the traditional shredded cheese. Fresh mozzarella has about the same number of calories as shredded, but a lot less salt.

Order a Salad, Too. If you’re in the habit of shoveling pizza into your mouth the second you get near a pie, filling up on salad first can help you cut back.

Get the Thin Crust. Remember, the less crust there is, the fewer calories you’ll be consuming. Choose thin or even an extra-thin crust pizza to cut back on carbs.

Get the Personal Size Deep Dish Pie. If you can’t say no to a deep dish or stuffed pizza, go for the smallest size available, make sure you load it up with veggies and order a salad so that you don’t over-indulge.

Get Meat Toppings on Half of the Pie. If you want pepperoni or pork sausage on your pizza, go for it. But ordering meat toppings on just one half of the pizza will help you cut calories and fat content, making your pie just a bit healthier.

Load up on Veggies. Get as many vegetables as you can stand on your pizza when you order at a restaurant or for delivery. Many pizza restaurants will let you customize your pizza with whatever toppings you want — from a list of choices.

Ask the pizza restaurant not to cut your pie. There are a few reasons to ask the restaurant not to cut your pizza when ordering. If you’re taking the pizza to-go or getting delivery, it often travels better when it hasn’t been sliced first. Once you get the pizza home or at your table, you’re able to cut it down to the appropriate sizes, which can help you avoid overeating.

To Blot or Not to Blot: That Is the Question

You’ve probably seen people take a paper towel or paper napkin and gently blot the surface of their pizza before eating it, to remove excess oil. Does blotting your pizza do anything to help make it healthier?

As it turns out, yes. When you blot a slice of pizza before eating it, you can remove an average of about 35 calories per slice. That’s about 10 percent of the average number of calories in a slice of plain pizza.

[stardewremixed]

For a doc, you'd think he would eat healthier. I have this headcanon of the Farmer cooking hot meals for Harvey (either as friends or more) and Harvey's undying gratitude.

Homemade chicken pot pie and fresh churned vanilla ice cream for dessert.

Pot roast, grilled carrots, celery, red potatoes, and fresh garlic bread on Sunday evenings.

Meatloaf, mashed potatoes, hot apple pie on a rainy afternoon.

Homemade pickles with tunasalad sandwiches and heirloom tomatoes and maybe a nice thick slice of cheese for a seaside picnic, and a bottle of red wine.

Coffee and pancakes drizzled with pure maple syrup and served with juicy peaches on a Saturday morning.

Baby bok choy salad with sesame seeds and cranberries (gathered in Cindersap Forest), stuffed artichoke hearts, and a mushroom pasta served with truffle oil.

My mouth is watering just thinking of all the love my Farmer would give Harvey through food. 😋 🥰

Glances at microwave. "It looks well used."

[dietplan5]

Need Some Nutrition Advice? Read This Piece

Many people discuss having a desire to change their bad eating habits and begin to eat healthy food, but many actually take action to change their habits. This article will give you to come up with great strategies to get rid of bad habits and changing them to healthier ones. how to gain weight for females in 10 days

Women who are nursing or pregnant need to pay focus on their diet. One method of ensuring that protein requirements are being met is by mixing egg whites into breakfast smoothies. Egg whites contain a significant amount of protein, as well as other nutrients.You must choose eggs that have been pasteurized to ensure you don't contract salmonella.

A healthy diet is vital for a well functioning body. A multivitamin will help you ensure that you're receiving the correct nutrition. Visit a health store for details about the nutrients you might require. If, for instance, you're an older woman who's over 50, you'll need an appropriate vitamin for the demographic. Drink these every day with plenty of water.

The majority of fast and junk food are stuffed with salt. If you are eating smaller portions of salt on an regular basis, you could start experiencing the taste of salt more frequently than you did previously. Things that are bad for your health aren't good options may suddenly appear excessively salty. It's not something you want to do frequently.

Dark chocolate contains flavonoids which help keep blood pressure down.These antioxidants also aid in the reduction of cholesterol by reducing LDL levels, while also increasing the good and reducing the bad. Be sure to select chocolate with 70% or more cocoa for the greatest nutrition value. Do not overindulge with chocolate as it is an extremely calorific food, therefore, enjoy it with moderation.

Salmon is an excellent choice to add to your diet. Salmon is high in omega-3 fats as well as plenty of Niacin. Omega-3 fatty acids may reduce the risk of certain conditions that cause heart problems, including cancer, heart disease and Alzheimer's.

One option to boost the nutritional value of your food is to make use of artificial sweeteners. The excess sugar in your diet can lead to various health problems that are detrimental to your health such as heart conditions. It's hard to notice the change.

Inulin can be added to your diet as a healthy. Inulin is present in artichokes, leeks, and leeks. It is a powerful carb that helps you reduce weight loss and digestion problems. Garlic is also known to have an impact positive on the immune system.

If the food you are eating requires it to be microwaved, then you shouldn't eat microwave meals. Food items that are packaged in pre-packaged packages contain preservatives which can hold weight off.

You should eat natural food as often as you can to keep a healthy weight and shed weight.

Quinoa is a grain that contains 14 percent protein per 100 grams of consumed. There are many recipes you can prepare that make use of Quinoa.

In the preparation of food The best cooking techniques are baking, grilling or baking, as well as grilling. If you usually cook your food using butter, you can try the cooking spray. Strain and rinse with hot water.This can help to cut down on the fat that you consume while eating beef.

Avoid snack foods that contain large levels of saturated fats. This includes meals made with vegetable oils. They contain oils with more saturated fat than meat does. Saturated fat is among the fats that causes excessive weight.

Diabetics must be cautious as drinks can trigger blood sugar levels fall.

Low-fat typically means that it is loaded with sweeteners and sugars to help restore flavor from the flavor.Always determine what's in your food items.

Make sure you eat meat frequently. Protein is essential from meat to help build healthy muscles. Consume a small amount of a serving of meat every day.

Consume a balanced meal prior to when you head to the gym.Eat food that is quickly digested and provides you with a boost in energy. Fruits provide plenty of nutrients to consume before exercising. Avoid foods that just sit in fat.

It could be anyone who has gone through the same experience you're going through , or perhaps someone who is going through the same thing you're experiencing right now. The most important thing is you have someone to discuss it with.

Make sure your body is ready for the day ahead. Breakfast is crucial to establish up your body's energy level. Try to choose a meal that is high in carbs and protein. These ingredients are good for you and will give you an ongoing supply of energy and strength that will assist you with your physical.

Fruit diets are great to test if you're suffering from diarrhea that is a bit sloppy. The fruits are delicious and tasty.

A great way to ensure you're getting the right amount of fruit and vegetables every day is to use a juicer. It is possible to get a small amount of juice from fruit by adding vegetables into the mix. By adding ginger to your beverage made from carrots and juice will add some an extra zing to the drink. A quarter of jalapeno may also be added to give extra spiciness in the mix.

Five is the most important number in making sure that you are getting sufficient good nutrition. It's the amount of food you need to consume each day of vegetables and fruits every day. Although it may sound like excessive amount, remember that every serving is smaller than you thought. A serving of a full size is typically just 4 inches.

Take your children with you at the shop and show them what's in the items they want. Make sure they can read the labels and discover.

It is true that in the United States, however, the majority of Americans prefer red meats and poultry in lieu of seafood.Fish is delicious, and seafood is a low-fat and salty substitute for red meat. There are also large quantities of Omega-3 by eating fish. Fish is a good part in your daily diet.

If you believe you are ready to make some changes in your daily routine in order to better your eating habits and choose better decisions about your food, you should use the suggestions you've learned here and implement them into your personal life. Nutrition is one of the most important aspects of your daily life. You'll notice that you feel healthier everywhere you go when it's.

[olgagarmash]

20 Zucchini Recipes to Celebrate Summer Squash Season

Summer is peak season for zucchini recipes. This tender green summer squash has a delicate, mild flavor that’s delicious in any form, both cooked and raw. It’s the perfect veggie for a healthy diet because it blends so well with many other foods. Zucchini is loaded with vitamins, minerals and fiber, making it the perfect low-calorie ingredient for your weight loss plan. Plus, zucchini is considered a non-starchy vegetable on the Nutrisystem program, so you can eat as much of it as you’d like without worry.

These days, many people are trying zucchini noodles in their recipes, which you can easily make yourself with a handy spiralizer tool. If you don’t have a spiralizer, you can also pick them up in the produce or frozen food sections of many grocery stores. “Zoodles” make an ideal substitute for standard pasta, which tends to be loaded with unwelcome carbs. This veggielicious alternative to pasta has the same texture and satisfying slurp-ability as other noodles.

To inspire you to take advantage of summer’s bounty of green squash, we put together this list of our favorite zucchini recipes. It includes whole meals, sides and snacks that are easy to make and just right for hot-weather eating.

Celebrate summer squash season with these 20 healthy zucchini recipes:

Counts as: 1 PowerFuel, ½ Vegetable and ½ Extra

These easy-to-prepare chicken bites are crispy on the outside yet tender and juicy on the inside. They come with a half-serving of vegetables that’s good for everyone at the table. Don’t be surprised if these nuggets become a new family favorite!

Counts as: 1 PowerFuel, 1 SmartCarb, 2 Vegetables and 1 Extra

Whether you’d rather not eat meat or just want a meal that’s filling but won’t weigh you down, vegetarian meatballs are easy to make and delicious. Pair them with quick-cooking zucchini noodles and you’ve got a hearty meal that will satisfy the biggest appetite.

Counts as: 1 PowerFuel, 1 Extra and 1 Vegetable

Mac and cheese can be a part of your healthy weight loss plan when you make it with zucchini noodles and low-fat cheese. We added some flavor and texture variety by tossing in roasted broccoli, onions and sweet potato cubes, but you can add in any non-starchy veggies you like for a high fiber boost.

Counts as: 2 PowerFuels, 2 Vegetables and 2 Extras

Pad Thai may sound exotic, but it’s a simple dish made with lots of veggies, juicy shrimp, crunchy peanuts and sauce that’s sweet and as spicy as you like it. To cut down on the calories and excess carbs you get in the takeout variety, we used zoodles for an epic zucchini recipe that you can enjoy to your appetite’s content.

Counts as: 1 PowerFuel and 1 Extra

Fire up the grill and let the flames bring out the flavors of tender chicken breast and your choice of fresh summer vegetables, including zucchini, onions and potatoes. We gave this zucchini recipe a tropical flair by including chunks of sweet and juicy pineapple.

Counts as: 1 PowerFuel, 1 Extra and 1 Vegetable

Zucchini boat recipes are another popular way to enjoy this non-starchy veggie. Sausage, marinara sauce and ricotta cheese are the makings of a classic Italian dish. Mix them up with peppers, onions and fragrant seasonings, then load them into zucchini boats for a simple but filling meal.

Counts as: 1 SmartCarb and 1 Extra

Zucchini bread recipes are a popular way to sneak some veggies into your diet. So many people love this sweet summer classic that we had to come up with a simpler and healthier way to make it. This version of zucchini bread has all the tastes you love—including honey, cinnamon and nutmeg—plus applesauce and an egg to ensure it comes out of the oven moist and scrumptious every time.

Counts as: 1 Vegetable and 1 Extra

Load up a serving of summer veggies with flavor but not excess calories. Start with coins of zucchini, broccoli florets, chunks of peppers, onions and cherry tomatoes. Marinate them in a simple dressing, then grill or roast them until they begin to brown at the edges and become as sweet as can be.

Counts as: 1 Vegetable and 2 Extras

These fritters are like crispy and savory pancakes, only with a healthy serving of vegetables baked right in. Dip them in a quick-and-easy sauce that hits all the flavor buttons, from sweet to salty.

Counts as: 1 SmartCarb, 1 PowerFuel and 1 Vegetable

With this one-dish meal, you can enjoy the zesty flavors of Tex-Mex cuisine without all the fats and excess calories. We scooped out whole zucchini and refilled them with a spicy mixture made with beans, jalapenos, salsa and shredded cheese. Heat them to melt the cheese and tenderize the zucchini, then serve with all the extra salsa you want (it’s a Free Food).

Counts as: 1 SmartCarb, 1 PowerFuel and 1 Vegetable

Pesto is easy to make but packs a powerful punch of flavor. We whip it up using farm-fresh basil, protein-rich pistachios and plenty of Parmesan cheese. Toss it with roasted veggies like sweet peppers, artichoke hearts and a hearty serving of zucchini noodles.

Counts as: 1 SmartCarb, 2 PowerFuels and 1 Vegetable

Start with succulent shrimp seasoned with garlic and red pepper flakes to your taste. Add fresh veggies of your choice and serve atop of a steaming serving of tender zucchini noodles ready for twirling. Now you’ve got a restaurant-worthy meal you can enjoy at home with the added health benefits of zucchini.

Counts as: 1 SmartCarb, 1 PowerFuel, 1 Extra and 1 Vegetable

The air fryer lets you turn raw ingredients into rich, flavorful meals in minutes. You can forget about piling on extra fats and cleaning up a messy kitchen. This one-dish recipe makes a satisfying breakfast or dinner any day of the week.

Counts as: 1 Nutrisystem Dinner and 2 Vegetables

Are the Meatballs in Marina Sauce from Nutrisystem on your list of favorite meals? Take these protein-rich meatballs to the next level by serving them with a bowl of tender zucchini noodles coated in our savory sauce. “Spaghetti Night” has never been so good and good for you.

Counts as: 1 PowerFuel and 3 Vegetables

If you like Fettuccine Alfredo with chicken, you’re going to love this lighter version featuring zucchini. You get plenty of cheese, a serving of protein-packed chicken breast and a pile of zucchini noodles for only 386 calories per serving.

Counts as: ½ SmartCarb, 1 Vegetable and 1 Extra

Instead of the usual fat-laden summer sides, try this crunchy slaw flavored with a sweet-and-tangy dressing and a spark of fresh mint. It’s made with napa cabbage, often stocked with the Asian vegetables in supermarkets.

Counts as: 1 SmartCarb, 1 PowerFuel, 1 Vegetable and 2 Extras

Get a taste of a beach vacation in your own kitchen with this easy “seafood bake.” Just toss together fresh shrimp, potatoes, zucchini, onions and your favorite herbs. Heat and eat inside crimped and folded foil. Summer eating made easy!

Counts as: 1 SmartCarb

Yes, you can enjoy homemade zucchini muffins and stay on track with your weight loss goals. These lean, green muffins are moist and lightly sweet but packed with nutrition, featuring applesauce, cinnamon and bananas.

Counts as: 2 PowerFuels, 2 Vegetables and 1 Extra

Zesty buffalo sauce and the gooey goodness of melted cheese transform simple ground turkey and fresh zucchini into a flavorful meal. It’s loaded with protein and fiber yet low in calories, so you stay full for hours after you finish.

On Nutrisystem, Count As: 1 PowerFuel, ½ Extra and 1 Vegetable

Nothing says summer like summer squash! Throw that summer squash on a kebab and you’ve got the perfect seasonal dish for warm weather and sunshine. These Shrimp and Scallop kebabs pack in the lean protein and fiber-rich veggies for a nutritious dish that satisfies.

Take a peek at our recipes page to find more inspiring and weight loss-friendly recipes to enjoy! From zucchini boats to this quick and easy video covering how to make the perfect zucchini noodles, our wellness and nutrition experts at The Leaf have you covered!

source https://wealthch.com/20-zucchini-recipes-to-celebrate-summer-squash-season/

[tucanbakery]

Delicious Greek Pizza Delivery: Bringing Mediterranean Flavors to Your Doorstep

Introduction: Craving a taste of the Mediterranean? Look no further than Greek pizza delivery services, where the tantalizing flavors of Greece meet the convenience of doorstep delivery. From crispy crusts to savory toppings and zesty sauces, Greek pizza offers a delightful fusion of traditional Greek cuisine with the beloved American classic. In this article, we'll explore the mouthwatering world of Greek pizza delivery and why it's the perfect choice for your next meal.

The Irresistible Appeal of Greek Pizza Delivery:

Authentic Greek Ingredients: greek pizza delivery brings the authentic flavors of Greece to your table, featuring ingredients such as feta cheese, Kalamata olives, fresh tomatoes, oregano, and olive oil. These high-quality ingredients are the hallmark of Greek cuisine and add a distinctively Mediterranean flair to every bite.

Variety of Toppings: Whether you prefer a classic Margherita pizza with tangy tomato sauce and creamy mozzarella or a Greek-inspired masterpiece topped with spinach, artichokes, and feta cheese, Greek pizza delivery offers a wide variety of toppings to suit every palate. From vegetarian options to meat lovers' delights, there's something for everyone to enjoy.

Healthier Alternative: Greek pizza is known for its lighter, healthier ingredients compared to traditional American-style pizza. With a focus on fresh vegetables, lean proteins, and olive oil instead of heavy cheeses and greasy meats, Greek pizza delivery provides a guilt-free indulgence that satisfies cravings without compromising on taste.

Convenient Delivery Options: With Greek pizza delivery services, enjoying your favorite Mediterranean-inspired pies is easier than ever. Whether you're craving a quick lunch at the office, a cozy dinner at home, or a late-night snack with friends, delivery options make it convenient to satisfy your hunger cravings whenever and wherever you are.

Why Choose Greek Pizza Delivery:

Unique Flavor Profile: Greek pizza delivery offers a unique flavor profile that sets it apart from traditional pizza options. With its combination of savory ingredients and Mediterranean spices, Greek pizza delivers a taste sensation that is sure to delight your taste buds.

Fresh and Flavorful Ingredients: From the tangy bite of feta cheese to the robust flavor of Kalamata olives, Greek pizza is made with fresh, flavorful ingredients that elevate the dining experience. Each bite is a burst of Mediterranean sunshine, transporting you to the shores of Greece with every mouthful.

Customizable Options: Greek pizza delivery services often offer customizable options, allowing you to create the perfect pizza tailored to your preferences. Whether you prefer a thin crust or a thick crust, extra cheese or extra veggies, you can customize your order to create a pizza that's uniquely yours.

Quick and Convenient: With fast delivery times and easy online ordering options, Greek pizza delivery is a quick and convenient way to enjoy a delicious meal without the hassle of cooking or cleanup. Simply place your order, sit back, and wait for your piping hot pizza to arrive at your doorstep.

Conclusion: Greek pizza delivery offers a deliciously convenient way to enjoy the flavors of Greece from the comfort of your own home. With its fresh ingredients, customizable options, and quick delivery service, Greek pizza is the perfect choice for a satisfying meal that satisfies your cravings and transports you to the sun-drenched shores of the Mediterranean. So why wait? Place your order today and experience the mouthwatering delights of Greek pizza delivery for yourself!

For more info. vsiti us:

order pizza puerto banus

puerto banus pizza delivery service

pizza home delivery in puerto banus

[angeleyehardin]

Calcium Rich Vegan Recipes

Calcium Rich Vegan Recipes is the best option to get the right amount of calcium you need. Milk and other dairy products are the top source of saturated fat in the American diet, contributing to heart disease, Alzheimer’s disease, and type 2 diabetes.

Studies have also linked dairy to an increased risk of breast, ovarian, and prostate cancers.

Milk and other dairy products are a good source of calcium – but they’re not the only way to meet your calcium needs. Here are some foods that have more calcium than milk.

The Importance of Calcium

You may already know that calcium is important for strong bones and teeth, it is also needed to ensure your blood clots properly and that your heart beats as it should.

If you’re becoming vegan or just avoiding milk and other dairy products because you’re lactose intolerant, you might like to know what other food you grab to eat to provide you with your daily intake.

If you choose to take non-dairy food then still you have a lot of options. Much healthier foods that surprisingly contain a high amount of calcium. Some are having a great amount of calcium than milk and other dairy products.

FOODS THAT HAVE MORE CALCIUM THAN MILK

Tofu

Tofu is made of soybean curds. It is gluten-free naturally and low in calories. It contains no cholesterol and is an excellent source of iron and calcium. Tofu that’s made with a different coagulant will contain less calcium, however, all kinds of tofu is still a decent calcium source because it’s made from soybeans.

Green Leafy Vegetables

Kale has around 250mg of calcium per 100g, which is comparatively higher than whole milk’s 110mg per 100g. Other green vegetables that are high in calcium include collard greens, spinach, turnip greens, mustard greens, beet greens, bok choy, okra, Swiss chard, and broccoli rabe.

Seeds and Nuts

Almond rank the best at around 260mg per 100g compare to other nuts including hazelnuts, walnuts Brazil nuts and many others. Some seeds have like chia seeds for example have even more calcium, like sesame seeds that has 980mg per 100g. Seeds and nuts are perfect vegan calcium sources.

Beans

Beans are an excellent calcium source. Some have a great amount of calcium like the kidney bean at 140mg per 100g of raw beans. There are many options in choosing beans that can give you a good amount of calcium you need daily like soybeans which contain almost 280mg per 100g, chickpeas, and white beans also have a lot of calcium at around 160mg per 100g.

Vitamin D Helps Calcium Absorption

When it comes to absorbing calcium into our body, it is not just about the calcium we take from food, it is about the availability of that calcium to your body, you also need vitamin D so that your body can absorb the calcium. You can vitamin D either from your diet or from exposure to sunlight.

Healthy Food Suggestion: Yum Woon Sen Mushroom

Midday, especially during summer, is the best time to get sunlight. At noon, the sun is at its highest point, and its UVB rays are most intense.

3 Calcium-Rich Vegan Recipes

Below, you’ll find wholesome vegan meals rich in calcium made with affordable green leafy vegies, tofu, beans, nuts and more.

1. Tofu, veggies, and Ginger

Ingredients

Noodles: 6 oz (170g) brown rice vermicelli or rice noodles 1 tsp lime juice or lemon 1/4 tsp red pepper flakes optional 1/2 tsp toasted sesame oil

Sticky Tofu with Sesame 1 tsp oil 12 to 14 oz firm tofu 2 tsp sesame oil 1/2 large red bell pepper thinly sliced 1/2 or 1 large green bell pepper thinly sliced 1/2 cup sliced carrots 1/2 to 1 cup (91 g) other veggies of choice 5 cloves of garlic finely chopped 1 tbsp minced ginger peel ginger and mince 1/3 cup soy sauce 1/4 cup maple syrup 2 to 3 tbsp coconut or rice vinegar 2 to 3 tsp sriracha 1/8 tsp black pepper 1/4 tsp salt 1 tbsp cornstarch 1/4 to 1/2 cup water 1 tbsp toasted sesame seeds for garnish, pepper flakes as needed

Instructions

Prepare the vermicelli/rice. With cold water, rinse and transfer to a bowl. Add a dash of lemon or lime juice, pepper flakes, and 1/2 tsp sesame oil(optional) and toss. Divide into 2 or 3 serving bowls.

Wrap the tofu in a paper towel and then a kitchen towel. unwrap and cube into small cubes.

Heat 1 tsp oil in a skillet over medium heat. When hot, add the cubed tofu and cook for 5 minutes until golden on some sides. Transfer to a bowl.

Add sesame oil, peppers, and other veggies you like. Cook for 3 to 4 minutes.

Add garlic and ginger and cook for 3 to 5 minutes. Stir occasionally

Add salt to sauce ingredients and mix. Add the crisped tofu and bring the mixture to a good rolling boil. 3 to 4 minutes

Mix cornstarch with water in a bowl to make a slurry. Add cornstarch slurry and continue to cook until the sauce thickens. Add some coconut sugar/sweetener if needed.

Garnish with toasted sesame seeds, pepper flakes, and cilantro. Add crunchy sides as sliced cucumber, sprouts, or carrots.

Artichoke Pesto Pasta with Spinach

Ingredients

1 large jar of artichoke hearts 250g baby spinach 1 cup fresh basil 1/4 cup hemp hearts 1/2 cup nutritional yeast 1/4 cup pine nuts 1/2 red onion tsp black pepper tbsp lemon juice tbsp garlic salt tbsp apple cider vinegar Handful fresh rocket 500g linguine

Instructions

Roughly chop onion and basil, then add to the processor

Add your jar of artichoke hearts along with a little of their oily liquid

Proceed to add the lemon juice and apple cider vinegar which gives the sauce a great tangy flavor

Sprinkle in your hemp hearts, black pepper, garlic, nutritional yeast, and pine nuts then pulse

Once a little more smooth, add your spinach and continue to pulse; adding water if needed for desired consistency

Boil your pasta for 10-12 minutes until al dente, then drain excess water

Stir in your sauce on medium heat, adding in whole pine nuts and fresh rocket leaves

Serve and enjoy

Raw Collard Wraps

Ingredients 4 large collard leaves 1 red bell pepper 1 avocado 2-3 ounces alfalfa sprouts 1/2 lime 1 cup raw pecans 1 tablespoon tamari 1/2 teaspoon minced garlic 1/2 teaspoon grated ginger 1 teaspoon extra virgin olive oil

Recommended: Raw Vegan Flax and Chia Seeds Wraps

Instructions

Wash collard leaves, cut off the white stem at the bottom that has no leaves and place them in a bath of warm water with lemon juice. Let soak for 10 minutes. Dry the leaves off with a paper towel and thinly slice down the central root.

Slice avocado and pepper.

Combine pecans, tamari, cumin (or garlic ginger mix), and olive oil in a food processor. Pulse until combined and mixture clumps together.

Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice, and alfalfa sprouts. Fold over the top and bottom, wrap up the sides. Slice in half and serve.

Originally published here: https://angelhardin.wordpress.com/2021/04/14/calcium-rich-vegan-recipes/

[go-redgirl]

Antioxidant Foods That Improve Your Health

Antioxidants are compounds critical to the production of energy and the maintenance of health and youth. Dr. Jacob Teitelbaum, author of the book “From Fatigued to Fantastic!” says that although oxygen is necessary for survival, too much of it is toxic.

“Using oxygen to create energy in our bodies results in the production of toxic ‘free radicals’ which set up ongoing, self-sustaining chain reactions of molecular damage,” he explains. “Doctors who specialize in anti-aging medicine use antioxidants as well as other key tools like bioidentical hormones to keep their patients healthier longer by preventing free radical damage.”

The best way to obtain antioxidants is through food, says noted sports medicine physician Dr. Gabe Mirkin. "Eating fruits, vegetables, nuts, and legumes will help you get the intake of antioxidants you need."

New Aging Research Reveals Key to Long, Healthy Life

Here are 10 foods chock full of the good stuff:

1. Dark Chocolate. Teitelbaum says that eating dark chocolate is a “fun way to get antioxidants.” According to the results of a study conducted at Cornell University, the concentration of cancer-fighting antioxidants in hot cocoa was significantly higher than in red wine, green tea, or black tea.

2. Artichokes. This tasty veggie has a long history of healing properties and is a great source of dietary fiber, minerals, and antioxidants. They are especially rich in the antioxidant known as chlorogenic acid, which may reduce the risk of certain cancers, type 2 diabetes, and heart disease.

3. Beets. These veggies are a great source of fiber, potassium, iron, folate, and antioxidants. Several test-tube studies have shown that beets lower the risk of certain cancers in the colon and digestive tract thanks to a group of antioxidant compounds called betalains. Betalains have also been linked to reducing inflammation and relieving arthritis pain.

Over 50? Serious Brain Nutrition Combats Scary Mental Decline

4. Pecans. Nuts are a good source of healthy fats and minerals, and also contain a high amount of antioxidants, says Mirkin. One study found that people who consumed 20 percent of their total calories from pecans experienced significantly increased blood antioxidant levels.

5. Spinach. This nutritionally dense but very low calorie vegetable is loaded with vitamins, minerals, and antioxidants. It’s a great source of lutein and zeaxanthin, two antioxidants that help protect your eyes from UV damage.

6. Tomatoes. The health benefits of tomatoes include eye care, good stomach health, and reduced blood pressure. This popular fruit, often mistaken for a veggie, also includes a number of antioxidants that have been proven to fight different forms of cancer, according to the Harvard T.H. Chan School of Public Health. Tomatoes contain lycopene, an antioxidant that is highly effective in fighting cancer-causing free radicals. Remarkably, the health benefits even can be obtained from processed tomato products like ketchup.

Heart Surgeon's Secret to Healthy Blood Pressure

7. Beans. These legumes are inexpensive and healthy while being incredibly rich in fiber, says Mirkin. They are also one of the best plant sources of antioxidants. One of these is called kaempferol, which has been linked to anti-cancer benefits.

8. Kale. This hearty green vegetable is one of the most nutritious in the plant world, says Mirkin. It’s rich in vitamins A, K, and C as well as antioxidants. The red-leafed variety of kale contains higher levels of these antioxidants, which is why nutrition experts advise us to eat a rainbow diet — foods rich in a variety of colors.

9. Strawberries. These are among the most popular berries on the planet. They also contain anthocyanins, which help reduce the risk of heart disease. The brighter the red, the higher the amount of anthocyanins.

10. Blueberries. While eating large amounts of sugary fruit is not recommended for those with diabetes, blueberries are low in calories and sugar but packed with antioxidants. Animal studies have shown that blueberries may stave off cognitive decline. In addition, the anthocyanins in blueberries have been shown to reduce the risk of heart disease by lowering LDL cholesterol levels and blood pressure.