Sue's Healthy Lifestyle

For several, the matter with dieting is that’s needs to be done therefore frequently. When the burden does not keep off dieting becomes a depressing cycle of operating laborious to lose unwanted weight, being aware that the weight is ever slowly coming back back, and then surfing the cycle yet again. Not solely is that this cyclical weight gain and loss unhealthy it is also very depressing and frustrating and usually leads to just giving up.

One huge reason for this up and down as that we tend to are conditioned to determine weight as one thing dangerous which having sure foods that we like, or even obsess regarding as somehow “wrong”. However, principally, the size of our bodies has very little to try and do with food. Many other factors such as heredity, genetics, and skeletal structure have as a lot of, and in some cases additional, to try and do with your size as does the food you eat.

Do not build the mistake of equating being thin with being happy. That simply is not the case. Simply look online on any given day and see how many stories there are concerning the professionally maintained skinny celebrities obtaining arrested, going to court, visiting jail, going back to rehab, getting divorced and obtaining remarried. Virtually every single one of those celebrities pay a ton of people a lot of money to stay them thin and tanned.

Learn to be pleased with who you are by creating choices you’ll be able to live with over the long run. A sensible diet and exercise plan can, over time, help you lose the weight you wish to lose and strengthen your body at the identical time.

Fruit smoothie recipes ought to be part of your meal arrange because they supply an easy manner to feature the recommended five to 9 servings of fruits and vegetables daily.

Lemonade Strawberry Smoothie Mix
2 cups of lemonade
2 cups of frozen strawberries
1 cup of low-fat strawberry yogurt
Put all ingredients in a smoothie blender and mix until it reaches the consistency you prefer. Pour into a chilled glass and enjoy!

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This dish really will have it all. It’s delicious, it’s healthy, it’s affordable, it is easy, it’s quick, and it’s versatile (Depending on how you plate it, you could serve it as an off-the-cuff lunch, or for a formal dinner as a 1st course). I created this dish with the fresh garden vegetables my mother sends me and you would be amazed how abundant a difference freshness makes. Now, when you choose your zucchini, be sure to decide on a tiny one because it contains twice as abundant flavor as those humongous ones which will look nice, however they don’t style great. Save the big ones for zucchini bread. I do not have abundant a lot of to mention, the dish speaks for itself, really. Happy cooking!

Ingredients:

2-3 Small/Medium zucchini
2 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper
1/4 Cup finely grated Parmesan cheese
1 Very Large garden tomato, small diced and seeded.
1 Small shallot, coarsely chopped
1 Large Clove garlic, coarsely chopped
1 Small sprig oregano, stripped

A Scant 1/2 tsp. red wine vinegar, such as Cabernet Sauvignon
Directions:

Position the oven rack on the upper middle level. Preheat the broiler unit in your oven.

Wash the zucchini well. Cut the zucchini into 1/four in.-thick spherical slices. Work a cooling rack in a very baking dish. Place the zucchini on the rack and brush with 1 Tbsp. olive oil. Season with salt and pepper. Cook about 3-five minutes, or until the zucchini is golden brown on the top. As broiling will differ widely from oven to oven, I’d recommend checking each thirty-seconds – some broilers are insanely high in heat and you do not want black zucchini.

Remove the zucchini from the oven and discard any liquid that has gathered within the pan.

Heat a fry pan over medium heat and cook the garlic and shallot within the remaining olive oil. Once fragrant, about forty five seconds, add the diced tomatoes, salt and pepper, oregano, and also the vinegar. Stir together and leave on the stove until the zucchini are finished.

Flip the zucchini and season with salt and pepper. Sprinkle the cheese on the prime of every slice rigorously, and replace within the oven. Cook until the cheese is golden brown, concerning another 2-4 minutes – again, check constantly.

Once finished, plate the zucchini and prime with the relish. If to be served as an off-the-cuff lunch, merely pile the zucchini on high of each different on a plate and throw a scoop of relish on one aspect of it. If to be served as a first course for a fine dinner, prepare the zucchini in an exceedingly circular pattern, leaving a house in the middle for the relish.

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Burgers are gift on the list of each foodie. Be it a hamburger or a veggie burger, this food item tops the list of fast food everywhere. Unfortunately, the meat in these burgers contains a lot of fat that is extraordinarily dangerous for health. Even if you create burgers at home, the threat to your health isn’t fully eliminated.

We have a tendency to usually create the mistake of thinking that red and juicy looking meat will be of the most effective quality. But, did you know that old meat will be created to seem as smart as new by dyeing it? Refrozen or thawed meat will conjointly be hazardous to health. Typically, the cattle are given some antibiotic injections before they’re slaughtered. These chemicals seep into their body so the quality of meat is automatically affected. Recent studies have revealed the presence of pesticides and fertilizers within the meat used for making burgers. Some bacteria still remains within the meat and isn’t destroyed by ordinary cooking methods.

Thus how will we have a tendency to procure low fat meat that is free from all types of contaminants? The answer is to use a meat press. This device can squeeze out nearly 50% of the fat and other contaminants from the meat. All you’ve got to do is put the meat within the press and pour hot water in it. Build sure that you just place the go on a pot of 3 quarts at least. Once you close up the lid, apply pressure downwards for 2-3 seconds and add more water to clean out the grease. Voila! Your healthy diet meat is ready.

The meat press device can conjointly be used for making low fat sausages, beef or steaks. The device is patented uses a special process that has been tested by the United States Army. The best part concerning this item is that it removes all the fat while not changing the taste. You can save time by grilling the burgers, put them within the press, and keep the leftovers within the freezer for future use.

Haven’t you ordered The Burger Buddy Fat Reducer nonetheless? Simply head to theburgerbuddy.com and take a look at the marvelous health benefits that it can offer you. Now not do you need to throw out old and frozen meat as a result of with the Burger Buddy at your service, you can make it taste delicious once again. Thus what are you watching for? Say yes to healthy eating!

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These delicious baked, stuffed tomatoes can be used as an appetizer, side dish or main course. The recipe is simple, uses only basic ingredients and you can prepare them in about 10 minutes (not including cooking time). Try any one of the serving suggestions to customize the recipe or add your own ingredients to suit your unique taste. The result is a healthy delicious meal everyone will love.

The recipe originated in our family with my grandmother who made them every time I visited. Grandma lived in a simpler time when there was no such thing as fancy ingredients or complicated cooking instructions. These stuffed, baked tomatoes reflect that sentiment and are truly a treat of the past. I hope you try them and enjoy them as much as my family does.

Ingredients

- 4 medium, round, firm tomatoes (Larger tomatoes will tend to fall apart when cooked)
- breadcrumbs (seasoned)
- olive or vegetable oil
- grated parmesan or Romano cheese
- salt and pepper
- small baking pan or Pyrex dish

Makes 4 servings.

Method

Step 1. Preheat oven to 350 deg. F. You can also grill these outdoors. (Use a pan specifically designed for the grill)

Step 2. Wash tomatoes and remove core. Slice in half horizontally. Carefully cut around the seeds and flesh with a knife leaving a thick outer wall. Scoop out the inside with a spoon and save for the filling.

Step 3. Dry the inside of the empty shells to remove any excess moisture. There will be a hole in the bottom of half of the shells where the stem was. No need to worry. Prepare the baking pan with non-stick cooking spray or oil. Arrange the shells open-side up in the dish. Sprinkle salt and pepper to taste in the shells.

Step 4. Chop tomato flesh and seeds that was removed from shells. You can also place in a food processor. Don’t chop too fine. You want a thick consistency with some chunks in the mixture. Add 4 tablespoons of breadcrumbs, 2 tablespoons of grated cheese and 1 teaspoon of oil to the mixture and combine. Add additional breadcrumbs as needed to obtain a thick, but not wet, consistency.

Step 5. Spoon equal amounts of filling into each shell. Top with additional breadcrumbs. You will end up with a crusty topping once they are cooked.

Step 6. Bake in 350 deg. F oven for 60 minutes. The breadcrumbs on the top should be dark brown, the sides of the tomatoes should start to shrivel and the filling should be cooked all the way through. If necessary, bake for an additional 30 to 60 minutes, checking every 10 minutes.

The important thing to remember is that you really can’t overcook them. Grandma used to make them with Thanksgiving dinner and I’m sure they were in the oven as long as the turkey was! Her tomatoes were almost charred on the bottom but the filling was still moist and they were so delicious.

Serving Suggestions

Grandma’s basic recipe is wonderful, no doubt, but there are lots of ways it can be customized to suit your individual taste or occasion. Change the filling… Add something on top… Make it a cold recipe instead of baking it…She would be oh so proud of the creativity.

Some of the suggestions below would benefit from the “whole shell” method to make room for more filling. Instead of slicing tomatoes in half, cut the top quarter of the tomatoes off and discard. It might be slightly more difficult to scoop the flesh and seeds out of the shell and you will only yield one shell per tomato, but you should have plenty of room for all the yummy stuffing. The additional stuffing and the larger shell will also mean you will need to add about 30 minutes to the cooking time. Check the tomatoes frequently to make sure they cook properly.

Here are just a few different ways stuffed tomatoes can be prepared.

Add a slice of pepper jack cheese on top. Simple, but so delicious.
About 10 minutes before removing from the oven, place a slice of pepper jack or your favorite cheese on top of each tomato and let it melt until bubbly and brown…a mouthwatering treat.

Nacho Stuffed Baked Tomatoes. Spice it up!
Substitute the breadcrumbs with crushed nacho cheese chips, add browned ground beef and chopped jalapenos to the stuffing and top with melted nacho cheese after removing from the oven. Serve with guacamole and more nacho cheese chips. Ole’!

Sausage, Pepper and Onion Stuffed Tomatoes. A boardwalk favorite.
Prepare crumbled sausage, peppers and onions first and fill whole tomato shells with mixture. Top with heated tomato sauce and oregano and serve with a crusty slice of french bread or small sandwich roll.

Tuna Salad Stuffed Tomatoes. Cool it down.
Use the full shell method and fill with prepared tuna salad. Top with chopped celery and paprika. Chill in refrigerator before serving for 1 hour. Serve on a bed of shredded lettuce.

Rice and Beans-Filled Tomatoes. Great if you have leftovers from the day before.
Replace the recommended stuffing with prepared rice and beans and bake for 60 minutes. Top with chilled sour cream.

Cherry Tomato Appetizers. Popular and trendy.
Use 2 pints of cherry tomatoes and fill with mixture of 1 diced avocado, 1 tsp lemon juice, 1/4 cup mayo,8 slices of cooked, crumbled bacon and 1 chopped small green onion. Chill 1 hour before serving.

Leftover Meatloaf Stuffed Tomatoes.
Crumble the leftover meatloaf and mix it with the original recipe filling ingredients of tomato pulp and breadcrumbs. Follow cooking instructions for Grandma’s classic recipe provided earlier.

Mushroom and Zucchini Stuffed Tomatoes.A vegetarian treat.
Although Grandma’s original recipe was suitable for vegetarians, how about stepping it up a notch. Prepare diced zucchini, mushrooms and onions separately in a skillet. Fill full tomato shells with mixture and bake per original recipe instructions. Sprinkle grated parmesan on top of cooked tomatoes.

Visit the author’s comprehensive, illustrated article Classic Stuffed Baked Tomatoes – Grandma’s Secret Recipe for more information about making this simple dish… and make sure you spend a little time in Suzy’s Garden – a great place for more gardening and crafting information and fun !

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This recipe was submitted to our Oklahoma City personal trainer website by Richard Guzzo via his Italian grandmother, Nona. Richard adapted the recipe to be on the healthy side and also suggested you can attempt with lean ground turkey as well. I prefer extra lean ground beef as it just has more flavor than ground turkey. But you can make it either way to suit your health needs.

Health benefits by ingredient:

Basil / flavonoids found in basil provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.

Garlic / Cardiovascular, Anti-Inflammatory, Antibacterial, Antiviral Activity, Cancer prevention.

Extra Virgin Olive Oil / It turns out that people who use olive oil regularly, especially in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma.

Onion / Blood Sugar-Lowering Effects, cardiovascular benefits, reduced risk of colon and ovarian cancers, and contains many anti-oxidants.

Tomato (cooked) / contains Lycopene – antioxidant and cancer-preventing properties.

STEP 1: Gather your ingredients. The following makes enough for 4 adults, double this if you are the Brady Bunch.

- 2 Lbs Extra lean ground beef
- 2 Onions
- 5 TBSP Worcestershire Sauce
- (4) 14 oz cans of diced tomatoes
- 4 garlic cloves
- small bunch basil
- Extra Virgin Olive Oil
- Sea Salt
- Black Pepper
- (optional but highly recommended to round out this meal as a whole meal) one bag of steamer vegetables

Step 2: We will be preparing the meatballs first, followed by the sauce. Let’s start by preparing your ingredients for the meat balls.

- finely chop garlic and set aside (sauce), break basil leafs into small pieces and set aside (sauce), chop both onions, placing one and half in one bowl and the other half in another bowl (for the sauce) and set aside.
- break the hamburger meat into little pieces and place into a large bowl (mix in the one and half chopped onions as you place into the bowl).
- evenly spread the onions through the meat until all ingredients are in the bowl.
- Add 3 TBSP’s Worcestershire Sauce, salt and pepper (oregano, basil and any other spices can be added for additional flavor).
Mix all ingredients evenly in the bowl, the meat will absorb the flavors and come together nicely when cooked.

Step 3: Prepare your meat balls.

- evenly roll your ingredients into golf ball sized meat balls and set on a plate.
- heat up a deep pan on medium heat, when heated, spray the pan with your fat free olive oil.
- place the meat balls into the pan and cook for 3-7 minutes, until golden brown on all sides.
- when all meat balls are cooked, place onto a side dish so you can start on the sauce (keep them close as you will be adding them

Step 4: The fun begins now with the preparation of the sauce.

- using the same but clean pan as the meat balls, when heated spray with your fat free olive oil.
- mix your remaining chopped onion and garlic into the pan, cook until they are glazed.
- add your 4 cans of diced tomatoes and stir, as you stir drop in your pieces of basil.
- you will want to bring this to a bowl on medium heat for a few minutes, then place on low heat and let simmer for 20-30 minutes.

Step 5: Bringing the meat balls and sauce together.

- while the sauce is still simmering, drop in all your meat balls and stir evenly.
- let simmer for 5-10 minutes.

Step 6: Optional vegetable addition

- add in your already steamed vegetables into the pan and stir.

All done, now serve and enjoy! Please comment on this recipe with any modifications you have made and your thoughts on making it even healthier!

Christian Henning, NASM Certified Personal Trainer

For more healthy alternative recipes, personal training advice, or free online workouts, please visit GetFitOkc.com.

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