Lentil Salad

Thursday, March 10, 2011

Ingredients :
1 cup dried lentils
1 cup diced carrots
1 cup diced red onions
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons lemon juice
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

How to cook :
  • In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
  • Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Chicken Pasta Salad

Wednesday, March 9, 2011

Ingredients :
2 boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fussili or bowtie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
2 avocados, peeled and diced
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing

How to cook :
  • Marinate chicken breasts in steak sauce for 15 to 60 minutes.
  • Grill until done and chop into bite−size pieces.
  • In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water.
  • In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled.
  • Stir in additional salad dressing when ready to serve, if desired.

Beef Salad

Tuesday, March 8, 2011

Ingredients :
1 (8 ounce) bottle Italian dressing
1 teaspoon cumin
dash hot pepper sauce
1/2 pound beef, strips or chuncks
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup red onion, sliced
1/2 cup cheddar cheese, shredded
1 tomato, chopped
6 to 8 cups salad greens
2 cups crushed tortilla chips

How to cook :
  • Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
  • In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving.
  • To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips.

The Benefit Of Consuming Five Servings of Fruits & Vegetables A Day

Monday, March 7, 2011

1. Protected from various diseases, such as cardiovascular disease, cancer, diabetes and digestive disorders.

Surveys in the United States that the risk of cardiovascular disease can be reduced if you consume more than 3 servings of fruits and vegetables. World Cancer Research Agency also estimates the risk of all cancers can be reduced up to 20% by eating up to 5 or more servings of fruits and vegetables. Studies also show high-fiber foods help us avoid diabetes and colon cancer. Furthermore, it is said that this type of cancer is very rarely found in countries that their traditional diet consisting mainly of food Cereal, fruit and vegetables.

2. Being overweight,away by itself.

This is because fruits and vegetables have low enough in calories. Fruits and vegetables are fat-free foods, even if fat is fat is good for our health. By consuming more vegetables and fruit every day there is a decrease in calorie intake makes the body burn fat calories in our bodies when we spend more than the calories the food intake.

3. Weight control.

High in fiber than 5 servings of fruits and vegetables cause us to feel full so that we do not eat high-calorie snacks and our weight was controlled.

4. Smooth digestion every day.

The high fiber vegetables in 5 servings of fruits and vegetables cause metabolic process work smoothly. Defecation process was easy. Dirt that came out not too hard and our bodies healthy. We avoid hemorrhoids disease, or for those who already have problems with hemorrhoids, can avoid a more severe condition (enlarged or bleeding).

5. The body becomes more fresh and energetic.

Many contain vitamins and minerals in fruits and vegetables making body. Our fresh and energetic so we were spared from viral infection such as influenza or other bacterial attack. We also know that the fruit is necessary for the recovery or the recovery period after suffering from illness. Therefore, it has become a habit to bring the fruits when we visit relatives or friends who are sick.
So now, just ask to your self :
How healthy is your diet ?
Have you consume 5 servings of fruits and vegetables a day?
Is your refrigerator already contain vegetables and fruit as a snack when you're hungry? What is your favorite fruit and your favorite vegetable ?

Hope you can start to eat more fruits and vegetables in a day from now on.
Happy diet  :)                                                                    

Menu Diet Stirred-Fry Mixed Vegetables

Sunday, March 6, 2011

Ingredients :
1 tablespoon oil
2 cloves garlic, crushed
1 cm fresh ginger thinly sliced
2 leaves Chinese cabbage, sliced
25 gr shiitake mushrooms, thinly sliced
25 gr bamboo shoots, thinly sliced
3 stalks celery, sliced diagonally
25 gr corn
1 / 2 small red bell pepper, seeded, thinly sliced
25 gr bean sprouts
Salt and pepper
1 tablespoon soy sauce
A little sesame oil
1 large tomato, seeded, split 4


* To peel tomatoes easily, enter the boiling water for 5 seconds. Remove and put in bowl of cold water. Her skin will be easily exfoliated. Cut four and remove the seeds with small spoon.

How to cook :
1. Heat oil in a frying pan, put garlic, then ginger. Cook until they are fragrant.
2. Enter the chicory leaves, stir briefly. Enter mushrooms, bamboo shoots, celery, baby corn, peppers, sprouts, salt and pepper. Cook for 2 minutes.
3. Put soy sauce and sesame oil, and enter the tomato. Stir for 30 seconds.

Stir-fry mixed vegetables are very helpful for me in doing a vegetable diet. Since applying the breakfast menu and lunch without white rice, a variety of vegetables as much as this helped me overcome the boredom chewing one kind of vegetable in considerable amounts.

The menu in addition to vegetables, I also consume eggs (boiled egg, fried egg, or scrambled egg), or  Japanese Tofu (fried with a little oil), or fried chicken, fried meat, or other meat menus.

Diet Menu White Mustard Oyster Sauce

Saturday, March 5, 2011

Ingredients  :
  • Several sheets of chicory (according to each individual portion)
  • A little cooking oil for sauteing
  • Garlic, thinly sliced
  • Some items processed meatballs, small pieces
  • Soy sauce to taste
  • Oyster sauce to taste
  • A little sugar

How to cook :
1. Sliced white cabbage
2. Heat oil in a skillet, saute garlic until fragrant.
3. Enter processed meatballs, saute briefly.
4. Enter the white mustard, stir. Enter the oyster sauce, soy sauce, sugar, stir.

Because chicory has a lot of water content, so no need to add broth or water when cooking this vegetable. However, if you like vegetables berkuah, the broth can be added when the chicory is inserted into the skillet, and cook until boiling. Finally enter the oyster sauce, soy sauce, and sugar.

Notes :

*) Broccoli and mustard greens can also be cooked with meat in the same way. But for the broccoli, boiled with water for one minute before inserting it in a skillet for pan-fried. Or, flush with broccoli in boiling water.

*) Can also be used minced meat instead of processed meatballs.

The next diet menu options menu by using a mixture of vegetables more, but it takes very little time to cook. Of course, the dose / number of vegetables can be adjusted, even some vegetables can be dispensed with, if you do not like it.

Diet Food for Weight Loss

Friday, March 4, 2011

In an effort to decrease the weight to achieve ideal body weight by calculating BMI (Body Mass Index), I did a lot of vegetable diet. My breakfast and lunch menu was a vegetable and other companion menu, but I ate without rice. At first I thought it would surely not easy for me to run this kind of diet, not eating rice, like it was not eaten. But after trying, it was not too difficult. Even now I can enjoy breakfast and lunch without rice. Of course, the dinner will taste better after a day of not consuming white rice. My dinner included white rice (Of course, it was  not in excessive amounts - in revenge for a day of not eating rice). Some of my favorite vegetables for a healthy diet are as follows :

1. Chicory
2. Broccoli
3. Pak choi (mustard meat)

Why chicory?

The reason I chose cabbage as a healthy diet is because of nonperishable chicory - can last longer, up to a week stored in the refrigerator. Moreover, its relatively cheap price of chicory. But from a nutritional factor, chicory contains many useful vitamins and minerals.

Why broccoli?

Broccoli is a vegetable "super" which is very beneficial for health because they contain phyto-chemical substances in it. Moreover, broccoli is also rich in beta-carotene, vitamin B1 and vitamin C, folat, calcium, iron, and potassium. Broccoli also contains fiber that is high enough, that we know that fiber helps our digestion.

Why mustard meat (Bokcoi) ?

Mustard meat (Bokcoi) has a green leaf for my blood group B is a type of vegetables that can help you lose weight. Mustard meat (Bokcoi) has a texture that is not too tough to chew, so I was not tired when I have to spend a full plate for lunch menu without white rice.

Like other green vegetables, cabbage meat has a high mineral content, including iron that is essential for the body.

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