The Great 8 Healthy Eating Tips

Low Carb, Low Fat, More protein, Eat all the fat you want….. These are the many things we hear as we are bombarded with the latest and NOT always the greatest diet and eating tips when trying to find the Silver Bullet for permanent weight loss.

Well I thought that we would talk about common sense proven tips that will ensure that along with a solid fitness program, will help support your fitness and health goals for life.

Eating Tip 1Eat Slow- If you read about the French Paradox, which discusses why the French eat a lot of fatty foods, but are a leaner society than that of the United States. They take their meals very seriously and it is one of the most important times of the day. You will get multiple benefits from this tip. Eating Slow will help your body absorb the food at the right level allowing you to fill up much quicker as it will not provide a tendency for you to OVEREAT!!! The other awesome benefit is that you can spend more time with your family so that you can share the important things in life with each other!!!Eating Tip 2Eat 5-6 times per day. Do not allow your blood sugar levels to drop, in between meals. By eating more often and eating the right types of foods that are on the low end of the glycemic index, you can keep your blood sugar levels more even throughout the day, and ensure that you are not getting those mid-afternoon yawns and also help keep the excess weight off. Remember that when you spike your blood sugar by eating simple sugars and refined carbohydrates, this will potentially cause your body to store fat!!!Eating Tip 3Eat Your Breakfast… I was bad at this many years ago, but I learned to fuel up early in the day. Eating a good solid breakfast to start your day helps supply you with the fuel you need to get started, especially if you are incorporating a early morning fitness program in to your day. You need the fuel to get your engine going in the morning. Do not starve your body early, because you may have the tendency to binge eat later, because your body gets into the craving mode. Feed your body early!!Eating Tip 4Slow down as the sun goes down. What do I mean by this? Well just as important as it is to eat a great breakfast to start the day, it is also as equally important to reduce your food consumption as the day goes on. So plan to eat a good solid breakfast, a good lunch, and reduce your meal portions at dinner time. Remember as you get closer to bedtime your body starts to wind down and you will not have the same opportunity at night to burn those consumed meal calories as you did earlier in the day. So eat more early and back down as you reach sun down.

Eating Tip 5Give yourself 3 hours!!! Yes 3 hours before going to bed. Do not consume anymore calories. As I mentioned before, your body starts to slow down as the day goes on and gets ready for sleep. You do not want to consume a lot of calories right before you go to bed, because you will end of potentially storing those calories as FAT!!! Your body sometimes give you a false sense of being hungry as you bedtime nears. You get those 9pm cravings… And a lot of people end up hitting the Refrigerator and over-consuming right before bed time… Not good for managing your weight and body fat %. If you just can’t resist the munchies, then what I do is eat a few high good fat nuts. Like unsalted Almonds skin-on (good for fiber) or a couple spoonfuls of no sugar added all natural peanut butter. Eating a good quality fat food will satisfy your craving and will keep you from binging on something with lots of bad carbohydrates or simple sugars, like ice cream, cake or cookies.

Eating Tip 6Stay focused on eating green in every meal. Always incorporate a good high quality low glycemic index dark green vegetable with each meal. I suggest things like spinach or romaine lettuce in your lunch time salads. Eating broccoli, asparagus, or steamed spinach as your vegetable at dinner time. All of these dark green vegetables supply your body with great vitamins and nutrients as well as being great sources of fiber and are naturally low on the glycemic index scale and will keep your blood sugar levels from spiking after eating. So think Dark green at meal time and challenge yourself to keep it as part of each and every eating event.

Eating Tip 7Blend your foods.. Blending your foods means making sure that if you are eating a food item that does contain carbohydrates make sure that you incorporate a good low fat protein along with it. Eating a low carb tortilla wrap where the first ingredient is whole wheat flour that is unrefined. Add lean chicken breast as part of your filling in the wrap, maybe with some thinly shredded romaine lettuce and other veggies.

Eating Tip 8Use splenda as your sweetener of choice, when looking for a simple sugar replacement. I have tried many sugar subs over the years an no other product has the taste of sugar like splenda does. Not equal and surely not sweet and low. Splenda is outstanding for sprinkling on low glycemic fresh fruit like blueberries, raspberries and strawberries, and I also use it to sweeten my drink of choice. Caffeine Free Green Tea that I infuse with cinnamon stick and whole cloves. What a refreshing cold beverage that keeps the caffeine out of your diet, provides you a great antioxidant and does not spike your blood sugar levels by using the no calorie sweetner in splenda.

So I hope you enjoy my GREAT 8!!!

These eating tips will help keep you on the right track, when it comes to living

Cooking on a Busy Schedule

Everyone knows that food cooked at home by ourselves is much healthier and leads to greater satisfaction than take-out or restaurant food. Yet many of us aren’t able to arrange things so as to make it possible to do so. Cooking on a busy schedule is nowhere near as difficult as one might think, but it does require a little thinking and planning. Once a schedule has been established it is actually very simple.

The key to the whole enterprise is commitment. The cook must be committed to the process, and so must those who consume the meals. Each individual should make a list of half a dozen meals that they would really like to have. They should also make a shorter list, one or two items, of things that they absolutely refuse to eat. Armed with that list and the sale flyer from the local supermarket, the cook should be able to compose a menu. First-timers should not attempt to plan a whole 21 meal week, just the five weekday dinners. These are, after all, the real obstacle to home cooking. Once the weeknights have been dealt with, the cook will find it quite easy to segue into a 21 meal week.

There are techniques that will prove invaluable to accomplishing the goals set forth in this plan. First, use the freezer. When preparing a meal, even on the weekend, prepare several. The pots and pans are out and the stove and oven are on, take advantage of the fact. This saves not just time, but energy as well. Freeze the premade meals, and any leftovers as well. Leftovers are a fact of life with home cooking; by freezing them the cook can spread out the interval between serving the leftovers and the original meal, reducing the inevitable complaints. Getting the rest of the household to chip in is also a valuable technique, even if it’s just making the salad.


Lydia Carabo has 1 articles online

For more information on cooking with an electric cooker, please read our electric cooker guides.

Are Culinary Shows Giving People the Wrong Impression about Cooking?

For those people who are so enthusiastic about the culinary field, the first thing that comes to their minds when thinking of chefs tends to be the ones they see on TV. As you may have noticed as well, reality shows have gained so much popularity already, and many of these shows are about cooking. Needless to say, these shows have helped the culinary field a lot of attention and interest from the public. These shows also reveal a lot of positive and negative sides of cooking.

The Reality about the Culinary Industry

While it may seem unnoticeable on TV, there is no doubt that it can be really demanding to work in the food industry. This is especially true if you have just finished any form of cooking classes and you are just about to get started in your career.

According to the US Bureau of Labor Statistics, those aspiring to become a chef should be prepared to work in a hot and crowded room where there is always the danger of them getting burned, slipping on wet floors, and cutting themselves. In terms of the work hours, it is very typical for these cooking professional to work really long hours, sometimes even up to 12 hours in a day. This job is also described as fast paced and high pressure jobs as the goal of a chef is to serve high quality dishes in the soonest possible time.

There is really nothing wrong with watching those culinary TV shows, but aspiring chefs have the tendency to believe that it could be quite easy to become a star chef. They sometimes forget the fact that it takes a lot of hard work, effort, even tears to really excel in this field. In reality, chefs have to start in entry-level positions and continue to work hard to gain the experience and expertise they need. In addition, they would need to prove themselves to other chefs in the industry so they could gain the respect from others.

Is Going to a Culinary School Good for You?

If your passion for cooking has always been within you, but watching those cooking shows just made you decide to take this passion to a whole new level, then you may consider taking the necessary steps to become a chef by profession. You can start by enrolling in any cooking classes in your local area, through colleges or private organizations. By doing this, you will get to know more about the process of cooking.

Another option is for you to look for a restaurant where you will be allowed to observe in the kitchen during a kitchen service for instance. This will let you see the kind of work environment you may be in should you decide to pursue a career in culinary arts.

Also, take every opportunity to have a chat with any cooks or chefs so that you may ask about their own professional experiences. This way, you will get some idea of what it truly takes to succeed in this field. After doing all these and knowing what you need to know, and you still feel the same interest about being a chef, then you must go on and pursue your dreams of becoming a professional chef.


For more information about cooking classes new orleans visit our website http://www.crescentcitycooks.com/

Master the Art of French Cooking and Retirement

My husband is a manly man. He was the third of three boys. After a stint in the U.S. Army, he went into manufacturing, a very masculine world, where he worked his entire adult life. His first retirement project has been to build a plane in our garage.

The one movie I wanted to see this summer was Julie and Julia, with Meryl Streep in the title role playing Julia Child. Most of us grew up with images of Julia Child cooking on PBS. Ms Streep embodies such a wonderful interpretation of this daring and dynamic woman.

Like many new retirees, Julia was looking for a sense of meaning in her life. She was also looking for ways to fill her days. Some people know what they want to do with their lives. For most of us, it’s a search and a willingness to explore new activities. One way to start is to understand what you value, what’s important to you.

Without giving away any plot lines, I can safely say that Julia Child wasn’t born a great chef. In fact, when she and husband Paul moved to Paris, she was at a loss as to how to fill her time, just like many new retirees. She experimented with different activities before deciding to enter the Le Cordon Bleu school of cooking.

When my husband was thinking about how he wanted to spend his retirement, he reached back to an old dream he’d carried for many years to build a plane. He’s discovering that while he enjoys building the plane, it’s not enough. We’re both surprised by the sudden desire to cook.

The delicious smells of French cooking permeate my house with Julia’s signature Boeuf Bourguignon simmering on the stove. What does my husband share with Julia Child? They both value the concept of ‘mastery.’ You can’t build a plane if you’re an amateur. You can’t truly be a French chef if you’re unwilling to follow the rules.

Each of us is guided by core truths we hold about ourselves and the world. As you rediscover these values, they become the center from which you experiment and create a new retirement life.


Cathy Severson has 1 articles online

Cathy Severson, MS helps you make the most of your retirement. Baby boomers understand this isn’t your parents retirement. Find out how to make the rest of your life the best of your life with the complimentary e-book 7 Ingredients for a Satisfying Retirement at http://tinyurl.com/8moymb

Iron chef 2009 For People Who Love Cooking

The food lovers, people who love cooking and who love competition you would have seen or heard of the ‘Iron Chef America’. The ‘Iron chef America’ a cooking competition show which is originally based on the Japanese show ‘Iron Chef’. In this competition two talented chefs, add one secret ingredient, and in one hour to cook up at least 3 delicious courses. This show is being aired on Food network in America.

There is a mini run serial along with this called ‘Next Iron Chef’ which is where they determine the next iron chef for the show ‘Iron chef America’.

For the second season ‘Next iron chef’ started on 7th Oct 2009. Here they select one Iron chef for the season to be the iron chef 2009.

The 10 competitors or rather Chefs who took part in this contest were

1.Nate Appleman from NY. He’s a chef and a Butcher.

2.Dominique Crenn form San Francisco, CA. A Chef de Cuisine, Luce.

3.Brad Farmerie from New York, NY. An Executive Chef, Double Crown, Madam Geneva.

4.Amanda Freitag from New York, NY. An Executive Chef, The Harrison

5.Jose Garces from Philadelphia, PA. An Executive Chef & Owner, Amada, Tinto, Distrito, and Chifa.

6.Eric Greenspan from Los Angeles, CA. An Executive Chef & Owner, The Foundry on Melrose

7.Jehangir Mehta from New York, NY. An Executive Chef & Owner, Graffiti

8.Seamus Mullen from New York, NY. An Executive Chef & Partner, Boqueria Flatiron and Boqueria Soho

9.Holly Smith from Kirkland, WA.  A Chef & owner, Cafe Juanita and Poco Carretto Gelato

10.Roberto Treviño from San Juan, PR. An Executive Chef & Owner, Budatai

The two finalists that battled for the next Iron chef were, Jose Garces and Jehangir Mehta. The most talented chefs competed with each other for the title of iron chef 2009.

On Sunday, November 22nd 2009 was the final competition between the two finalists and the Kitchen Stadium was filled with lots of excitement, smoke and tension as the two chefs, battled it out for the title.

The Chairman Mark Dacascos finally declared the  Iron chef 2009  for the season 2 and that was Jose Garces. Jose Garces was a serious competitor and become the Iron chef 2009. He proved himself worthy to enter the league of Iron Chefs.


For more insights and further information about iron chef , iron chef
america and?
Celebrity chef??? visit our site? http://www.jehangirmehta.com