Big Green Egg Grill and Smoker

The salad dressing is where most people fail at making salads healthy and weight loss friendly. Dress your salad with one tablespoon of low-fat dressing and a sprinkle of cheese. Choose a cheese with tons of flavor like Parmesan, feta, goat or blue cheese. They add a rich amount of flavor with very little calories. Your body also needs monounsaturated fats to help absorb the key nutrients from the vegetables. One great option for a low-fat salad dressing is to use extra-virgin olive oil and vinegar, but instead of mixing half of each, use 2 parts vinegar to one part oil.

Most salad dressing cooking formulas have vinegar in common and they are known as vinegarette salad dressing recipes. An alternative compound usually used to replace vinegar is wine or lemon juice. The most commonly used vinegars are oil and balsamic vinegar. Some cooking formulas that are made using oil and vinegar are the French salad dressing recipes, the Italian salad dressing recipes, Asian salad dressing recipes or the more traditional oriental salad dressing recipes.

It is yummy on its own for a light lunch or the perfect accompaniment to grilled fish or chicken. Since it tastes best served at room temperature it would be a great side dish to take to your next picnic or potluck.With brown rice in the refrigerator and tomatoes and basil on the counter, I was able to whip up this wholesome brown rice salad in less than ten minutes.To make this salad a day ahead, leave out the basil until you are ready to serve it, then stir it in at the last minute. (You may need to adjust the seasonings again too.)

Salad possibilities are endless! You can mix and match any amount of greens, fresh vegetables, fruits, nuts, lean meats, cheeses and eggs for a different tasting salad every day of the week. Try to mix and match for a variety of antioxidants, protein, minerals and vitamins. When it comes to salads, the calorie culprit is most often the dressing that you put on it. If you’ve used a lot of fresh fruit, a bit of lime or lemon juice may be the only dressing that you’ll need, but if you want something a little more flavorful and rich, I’ve found a number of low-calorie recipes that will not sabotage that low calorie salad.

Variety: You can add variety to your salad to make it delectable, besides the health benefits. Some suggestions are fresh herbs, baby marrow strips, carrot strips, watercress, baby spinach, and different varieties of lettuce. You can also shower seeds and nuts on the salad.

Tuna ratatouille. Make a pasta sauce, which ever one you like and have it in a bowl without the pasta. 100% flavour 0% complex carbs.(onions, garlic, plum tomatoes, pea and carrots and tuna is suprisingly delicious).

In the years since losing all the weight, I have learned to love eating a big healthy salad with yummy healthy dressing. Salads fill me up, give me tons of great nutrients and vitamins, and they keep me slim and trim. The key was finding healthy salad dressing recipes that were easy to make at home that taste super yummy and help me keep the weight off.

Read about beauty guide. Also read about childhood obesity causes and parenting advice

If you are fond of the charcoal flavor, then you will definitely love to go for a charcoal grill. No other type of grill can cook food of such superior taste and aroma like a charcoal grill. Some of the popular brands of charcoal grills in the market are the Big Green Egg, Bubba Keg, and Weber charcoal grills.

You may have to consider a few key points before choosing a charcoal grill.

Decide the size of the grill depending on the number of people you generally cook for.
Choose a portable charcoal grill.
Grills with igniters save a lot of hassle.
Grills you buy should have convenient access to the ash pan for an easy cleanup.
The grates and vents should enable good air circulation and control the amount of smoke in food.

Weber Charcoal Grills is one brand that has the best ratings among consumers. You can go for the BLK Black Performer Grill, which offers a combination of the efficiency of a gas-fuel grill along with the cooking ability of a charcoal-fuelled grill.

The Weber Performer Charcoal Grill is one of the most convenient and durable of all charcoal grills. Equipped with a gas powered charcoal lighter, the versatile Weber Performer Grill is popular for its grilling and smoking abilities. This charcoal grill has an inbuilt charcoal bin and removable ash catcher that enables easy cleaning. With a large working surface, this charcoal grill is easy to use, corrosion resistant, and delivers quick results. The BLK Black Performer Grill also has heat resistant glass reinforced nylon handles that makes it easy to move the grate.

If you want to buy the Weber Performer Charcoal Grill, then Home Improvement Superstore is the place for it! Find a full range of smoke, gas, or propane gas grills here at awesome prices.

BLK Black Performer Grill has a lot of advantages over grills of other brands.For more home improvement products visit home improvement superstore

Summer barbeques are a great American tradition: lazy summer days and warm summer nights packed full of fun with friends and family…and of course, the food.  Here are some tips and tactics for navigating the nutritional obstacles of this summertime fare so those BBQs don’t turn into LBs!   

 Obstacle 1: Burgers + Buns

Go Grass Fed: Not only are grass fed cows happier, but they are also packed with more omega-3s, they contain 1/3 less fat, and are “green” – literally they are better for the environment. Another option is to eat bison, the leanest cut of beef found on the range.
Fungi Filler: Slash calories while ensuring a juicy patty by adding diced mushrooms to your beef before grilling.
Poultry Blunders: While many people believe poultry is the healthy choice, ground turkey is often more fatty than beef patties, so always go for the lean or extra-lean variety and avoid anything fried or breaded.
Veggie Lovers: Vegetarians beware: there is not always a meatless option so come prepared with your box of veggie burgers.
Grab Your Buns: When choosing your buns opt for the thinner option when it comes to wrapping your patties. Try the new whole-wheat sandwich thins for only 100 calories versus the bigger buns that can have 200+ calories.
Toppers Galore: Lettuce, tomato, and onions…have it all! But avoid mayo and go easy on sugar-laden ketchups and BBQ sauce and opt for light dressings like mustard, salsas, and even a little layer of avocado. Opt out on cheese, bacon, and all the other fattening toppers that only camouflage the taste of the burger.

 Obstacle 2: Side Dish Stand-Off

Veg It Up: Veggie platters are an easy healthy option for a side dish and they are great to snack on before digging into your main dish. Instead of ranch dip, try adding a pack of powdered ranch seasoning to non-fat Greek yogurt which is a healthy dose of protein while cutting calories and fat, but not sacrificing the creamy taste of sour cream.
Beans Beans…:  This protein and fiber-packed side dish is a great choice, just watch out for little calorie-creepers like bacon, cheese, and sour cream.
Mayo May-Day: You know the culprits- coleslaw, potato salad, and veggie pasta salads.  A good rule of thumb, if there’s a hint of white creaminess to the dressing, skip it! One option to enjoy is a delightful devil(ed) egg which has very little mayo and has only 140 calories and 7g of protein in 2 halves.
Grill ‘Em: Toss some veggies in olive oil and a dash of salt and pepper and they are a healthy and easy side dish – asparagus, corn, squash, tomatoes, onions, red potatoes, all will work great! Try fruit too – peaches, pineapple, and even bananas are tasty picks.

 Obstacle 3: Dessert Dilemma

Fresh ‘n’ Fruity: Summer is the best time to enjoy all the fruits in season. So whether it is sliced cantaloupe and watermelon, or a fruit salad of peaches, kiwis, and blueberries tossed in some lemon juice, enjoy nature’s dessert. However, avoid calorie-laden fruit pies – or enjoy in moderation!
Go Frozen: Whether you like fruity popsicles or low-cal ice cream sandwiches (like Skinny Cow), these single-serving lighter options clock in at only 100-150 calories which is much better than ice cream which can pack in 400-500 calories per cup!
Dip It:  Strawberries dipped in chocolate are so easy! 1) Melt a bar of dark chocolate in a sauce pan, 2) dip the big, juicy strawberries, and 3) cool on wax paper. Enjoy 3 dipped strawberries for only around 120 calories.
Sip It: Tipping back a light brew, sipping some wine, or any other summer beverage is fine – just don’t have your cake and it too.  Literally – choose between dessert and drinks. Alcoholic or not, enjoy all beverages in moderation to avoid taking in too many calories that can be hidden in cocktails, punch, and soda. Also stay hydrated in the summer heat with plenty of H2O.

 After enjoying this (lighter) BBQ fare, burn some of those calories with some fun activities during a hot summer day. Did you know that playing beach volleyball for an hour burns 544 calories and a game of Frisbee burns up to 204 calories/hour of play? And when the high temps become too hot to handle, hit the water and burn 476 calories swimming laps, 408 waterskiing, and 304 surfing the waves. (Calorie burn based on 150-lb person per hour, compliments of www.caloriesperhour.com)

BONUS: Bootcamp Workout
If you want to burn more calories, try this do-anywhere work out that will torch 300+ calories in just a half-hour. No access to the gym? No problem you can do this work out in your backyard, the beach, a local park, or even in your living room.  Come equipped with a jump rope, resistance band, and a stopwatch – then perform this bootcamp-style circuit three times totaling a 30 minutes workout.

1. Speed Rope (60s): no skipping 1-legged horsey-style, 2 legs and fast!

2. Drop and Give Me 20 (pushups): if you can’t do them on your toes, knees are fine, but use good form.

3. Walking Lunges (15/leg): add a glute lift with your back leg before stepping into your next lunge if you want to feel the burn.

4. Bicep Curl w/Resistance Band (15): work those guns!

5. Squat Thrust/Burpee (15): 1) hands to the floor, 2) pop legs out behind you into plank position, 3) hop feet back in by hands, 4) explode and jump up…repeat.  Advanced option: add a push-up while you’re in the plank position before jumping back up!

6. Tricep Dips (15): find a park bench or stair case – bend legs to make it easier or extend straight out to make it tougher.

7. Jumping Jacks (20): get that heart rate up!

8. Row w/Resistance Band (15): step on the band, bend at the waist, and row back like you’re starting the lawnmower.

9. Wall Sits (60s): with your back flush against a wall, drop your booty so your legs are parallel to the ground and hold.

10. Military Planks (60s): elbows on the floor, legs straight out behind you…and perfectly flat body to work that core, if that is too tough try starting on your knees.

Now you’re armed and ready to enjoy a summer of fun, with an arsenal of knowledge to brave the barbeques and sport the swimsuit.  For more workouts and recipes, check out 12-Weeks To a Summer Bod and sign-up for free fit tips and more at http://www.getfitbook.com/. 

Angela Manzanares, MBA, CPT, is the founder of fitlosophy, inc., a company dedicated to providing innovative fitness tools to revolutionize the way we integrate health and wellness into our lives. www.getfitbook.com

Lobster, lobster recipes, lobster tails, maine lobster, soft shelled lobsters, green lobsters, and red lobsters. The choices seem endless when it comes to lobsters. But hard core aficionados have stated again and again that all it takes is a little know-how and the most simple and practical solutions to fully enjoy this king crustacean. Below is a simple guide for choosing lobsters for your palate.

Color, gender, shell texture, and age are the basic choices lobster, lobster recipes, lobster tails, maine lobster fans and cooks alike face when picking their lobsters. There are basically two colors to choose from: the red or the green lobster. There is no debate in this since they basically taste the same. The subtlety of the difference between their flavors are effectively masked by the butter sauce. A more pressing choice is the choice of getting which gender. Lobstermen agree that the female is a better choice. Female lobsters may have roes, or unfertilized eggs which are tasty and considered as delicacy. Also, female lobsters have more tail breadth which means more meat. They need the extra size for carrying the eggs. How to tell a male from female lobster? Aside from the added breadth, females’ swimmerets (the appendages under the tale) are light and feathery unlike the males’ which are bony and hard. Another issue still in debate is the choice between getting soft shelled or hard shelled crustacean kings. This is usually settled by preference. Lobsters with soft-shells have just undergone moulting, which means that their shells are easily breakable. This translates to easier cooking and eating. Their flesh are also deemed to be sweeter-tasting. However, these soft and sweet lobsters are not without disadvantage. They are not good for traveling because of the delicate condition of their shells. Hard shells are then preferred when a lobster is expected to travel long distances especially in delivery. Hard shell lobsters are also bigger and meatier.

Though, lobstermen, fish market operators, and chefs agree that the choice of lobster is basically dependent on the consumers’ preference, the method of preparation is still a big factor in choosing lobsters. Chefs and cooks usually choose their lobsters based on how they plan to prepare it. In planning to do whole lobster, lobster recipes, lobster tails, maine lobster specialties, or seafood soups, the kind of lobster to be used is vital. Hard shells are usually preferred for rough cooking like grilling, roasting, or baking as their shells can withstand the heat. Soft shells are usually prepared by steaming to avoid causing damage to the delicate shell. Females are preferred for soups and other savory dishes because of the added flavor of their roes. Male lobsters are best eaten boiled. Yet, almost everybody agrees, that with lobster, you can’t go wrong with butter!

Read about grilling pork loin and grilling pork ribs at the Grilling Meat website.

One of the great recreational activities is an exciting and fun-filled tailgating party. It’s more than just drinks at the back of an SUV or a truck; tailgating parties are a big hit at any sports event. This is where everyone gets together to celebrate the game, or maybe just for a get together where all of you can have fun, share stories and laughter.

But aside from that, no party is complete without food and drinks. Food is a very important part of tailgating. Make sure your food is in the Safe Zone. If you do not, end run will mean something completely different!

The most important thing to stress about tailgating is keeping the food at safe temperatures. That is below 40 degrees or above 140 degrees. This means ice and a food thermometer are two of your most important aspects of tailgating equipment.

Did you know that between the temperatures 40 degrees and 140 degrees, bacteria grow at the fastest rate? Therefore, the great thing to do is to make sure that you keep cooked meat to their proper temperature and you have kept cold foods under 40 degrees.

High protein foods, such as meat, eggs and milk products must be stored less than 40 degrees. Melons should be washed on the outside, cut up at home, and then stored under 40 degrees until serving. And, the food should never sit out more than two hours if you are taking “takeout” or fully cooked food to an outdoor event. In addition, make sure to keep insects especially flies to stay away from your foods.

Try to estimate how much food you’ll eat at the event. Taking home leftovers is not encouraged by experienced tailgaters. In the end, be prepared and plan.

You might want to consider some of these suggested recipes. They are just simply great and delicious, a perennial favourite of many experienced tailgaters.

For your main dish, grilled shrimp is easy to prepare.

Peel shrimp leaving tail section intact. Pour one small bottle of Italian dressing in an 8 1/2 x 11-inch pan. Place shrimp in pan. Sprinkle a splash of teriyaki sauce on each shrimp. Lightly sprinkle garlic salt across the entire pan. For extra zest, splash lemon on shrimp.

Chill in refrigerator for two – three hours to marinade, then grill for 10 minutes. Turn occasionally for browning effect. Do not overcook, as shrimp will get tough.

For you beverages, you could prepare summer time punch.

Mix 2 cups of water, 1/4 cup powdered iced tea mix, 3 cups orange juice, 1 cup unsweetened pineapple juice, 1/4-cup grenadine, 1 ginger ale and the raspberry sherbet and add a champagne or white wine for extra taste. This will be great drink for your party.

Finally, for your desert, try the apple peach pie. This is just easy: combine a cup of sugar, 1/4 tsp of salt and 2 tbsp of flour. Then add 1 tsp of lemon juice, 1 tsp. cinnamon and the sliced apples. Add the top crust add seal around edges. Cut slits in top. Bake it at 425 degrees for 40 minutes and let it cool for 15 minutes.

Before the time has come for the party to start and your friends to arrive, you are already done preparing the foods and drinks. All you have to do is sit back relax and enjoy.

Learn about grilling brats and grilling filet mignon at the Grilling Meat site.

1. Pasteurized Milk
Milk is touted as a healthy food, and most people assume that it does a body good. But pasteurization destroys active enzymes and denatures the fragile proteins in milk. It also kills beneficial bacteria and lowers the vitamin content of your milk.
A better alternative?
Raw milk is milk that hasn’t been pasteurized. Why raw milk?
Supporters of raw milk say the pasteurization process kills most, if not all, micromilk organisms, including the beneficial ones that aid in digestion and metabolization. They also promote good health by crowding out bad bacteria and help prevent yeast overgrowth in the intestinal tract.
The Campaign for real milk says that raw milk comes from cows that are properly fed. Cows that eat green grass provide milk with nutrients like vitamins A and D. They argue that pasteurization enables the milk industry to raise cows in less-expensive, less-healthy conditions.
They also say that pasteurization destroys enzymes and diminishes vitamin content. Pasteurization, says the group, is associated with allergies, increased tooth decay, colic in infants, growth problems, osteoporosis, arthritis, heart disease and cancer. Many calves fed pasteurized milk die before maturity.
Raw milk will sour naturally due to the bacterial production of lactic acid and still be healthy, while pasteurized milk, which lacks the essential bacteria, will putrefy.

2. Fruit Juice and Sodas

Fruit juice may be delicious, but it’s often loaded with even more high-fructose corn syrup than actual juice! High fructose corn syrup has been linked to increased cholesterol levels, blood clots, and impaired immunity. Sodas are no better as we all are well aware.

Fructose reduces the affinity of insulin for its receptor, which is the hallmark of type-2 diabetes. This is the first step for glucose to enter a cell and be metabolized. As a result, the body needs to pump out more insulin to handle the same amount of glucose.
The annual ‘Liver Meeting’ of the American Association for the Study of Liver Diseases which took place October in Boston reported results linking high intake of sugar (specifically fructose) to liver disease.
“The research team concluded that consumption of high fructose can have negative effects on liver through overfeeding, as well as damage the liver by inducing increased oxidative stress.
A better alternative? Delicious, healthy and convenient Dong Quai and Coco-Biotic, both of which you are strongly urged to learn more about and try today!

3. Whole Grains

Many foods from bread to breakfast cereals advertise that they are now made with whole grains. Despite earlier reports discounting fiber’s role in colorectal cancer prevention, two recent studies say fiber from fruits, vegetables, and grains may indeed slice the odds of getting the disease. One study, surveying more than half a million people, found a 25 to 40 percent risk reduction from 30 grams of fiber daily (five to seven servings of fruits and vegetables). Fiber in food may be the key, since those earlier studies focused on fiber supplements.
If you have digestive problems or suffer some of the classic autoimmune reactions (e.g. allergies) consider the possibilities that grains may be problematical. Look at your family members and your family history for clues about dietary problems. Adjust the ratio of cereal grains to meat, vegetables, and fruits and see if the adjustment has physiological and psychological effects. In my opinion one should supplement with vitamins, minerals, protein, and free fatty acids. Above all, eat a varied diet and not too much of one thing.
Conventional whole grains lack vitamins and minerals, can be difficult to digest, and often cause allergenic responses, contributing to autoimmune disorders like Celiac disease.
A better alternative? Grain-like seeds millet, quinoa, buckwheat, and amaranth are gluten free, do not feed candida act as prebiotics, have a calming effect and are full of vitamins and minerals.

4. Cereal

Cold cereal seems like a convenient and healthy meal, but combined with pasteurized milk, it can be a bowl full of nutritionally damaging food. Cereal itself undergoes a process called extrusion that denatures its proteins (making them toxic) and destroys the grains’ naturally occurring fatty acids. The result is a nutritionally void carrier for sugar and sodium.
For more on cereal and healthy alternatives, read: The Four Major Health Risks of Conventional Grains and the Healthy Weight-Optimizing Grains to Choose Instead.
A better alternative? Make your morning meal green! Try Vitality SuperGreen or a Good Morning Greens Smoothie to start your day off right.

5. Processed Cheese

Processed cheeses, especially individually wrapped slices, have little nutritional value. They are pasteurized and often have fillers and preservatives.
A better alternative? Make Young Coconut Kefir cheese or on stage two of the Body Ecology diet, once your gut is populated with dairy-loving microflora, try cheeses made from fermented raw milk to flavor your salads.

6. Protein Bars

Protein bars now compete with candy bars in convenience stores and grocery aisles, butproteine these quick snacks are not necessarily healthy. Many protein bars use soy protein and count sugars in their top 3 ingredients! Instead of offering you a healthy option, they actually contribute to fungal infections.
A better alternative? Soaked almonds and other nuts are easy and delicious snacks for those on the go! Or try RenewPro for an energizing, gut-healing source of protein. You can mix it in water or even eat a scoop between meals. You’ll love the delicious taste of this truly healthy source of protein.

7. Energy Drinks

Their labels say they contain various herbs, minerals and the amino acid taurine, specially designed to boost your energy by the time you reach the bottom of the can. But if you look at the ingredients, you’ll find that the main ingredients in most energy drinks are actually caffeine and sugar  making them hardly more than high-priced soft drinks.
Yet their glitzy designs and claims to improve your performance, concentration and reaction speeds seem to be working. In 2004, energy drinks overtook bottled water as the fastest-growing category in the beverage business. Similar products have even been introduced for kids as young as 4 years old. A better alternative? Drink healthier fluids like water or tea, and if you must have a jolt of energy, a good old-fashioned cup of black coffee will at least spare you the sugar.

8. Fast-Food Salads

Yes, you went to that fast-food joint near your office for lunch, but all was not lost  you ordered a salad! Most fast-food chains have jumped on the health bandwagon and are nowsalates offering salads, wraps and other healthy menu choices for just such nutrition-minded customers.
And while some won’t come right out and say they’re healthy (McDonald’s, for instance, no longer uses the word because our consumer research shows people don’t understand it and it’s actually a turn off when it comes to food items.), it is certainly implied in their ads featuring fit, active people and catchy nutrition slogans.
But all salad is not inherently healthy.
In fact, most of the salad ingredients that most fast food chains use make most of them no more healthful than a burger without the bun, dipped in salad dressing, said the Physicians Committee for Responsible Medicine (PCRM), which conducted a nutrition analysis of 34 fast food salads.
One of their more startling findings: McDonald’s Crispy Bacon Ranch Salad has more fat and calories and just as much cholesterol as a Big Mac.
Culprits that make good salads go bad are fried meats, additions like croutons and crispy noodles, bacon, and high-fat salad dressings. Many even have added sugar.
A better alternative? Create your own fresh salad using lots of veggies, some lean protein (egg, chicken), a few nuts or seeds or a small amount of cheese, and a little olive oil and balsamic vinegar dressing.

9. Soy products

Soy products, including soy milk and soy protein have been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD, higher risk of heart disease and cancer, malnutrition and loss of libido.1
Soy milk has some negative aspects which are as follows :
-It contains a lot of phytic acid
-It contains hemagglutinin which causes the red blood cells to clump together. However, it is believed to be harmless unless soy milk is taken intravenously
-The genetic modification involved in the process of preparing soy milk may cause lysinoalanine or even nitrosamines
-It contains aluminum
-It contains trypsin inhibitors
A better alternative? Fermented soy products like miso soup, natto and tempeh.

10. Oatmeal

For many people who suffer wheat and gluten allergy or intolerance, oatmeal also becomes and unsafe option. While oats themselves do not contain gluten, they do contain a protein which is relatively similar and current farming techniques create concerns as well. It is not uncommon for a farmer to rotate his oat crops with his wheat, rye or barley crops from year to year, and millers often encounter kernels from volunteer wheat when processing the oats.
Oatmeal seems harmless enough and doesn’t actually contain gluten. But oatmeal can be unsafe if you have a wheat or gluten sensitivity2 because farmers often grow oats in fields that previously had grains like barley and wheat. The other grains can contaminate the oats and could be dangerous for anyone with gluten sensitivity.
A better alternative? For a warm, convenient morning meal, try Body Ecology’s Hot Breakfast Porridge recipe.

Read about grilling spare ribs and grilling swordfish at the Grilling Meat website.

Sometimes we get in a rut and eat the same thing over and over again. Well, if you’ve been fixing steak for the past few years in the same old ways, it’s time for your taste buds to come alive with flavor. It’s time for your spirit to soar with joy when you stimulate your new taste buds in very different ways. Here are some ideas for you on different ways to fix steak.

1. Add a Touch of the Ocean

Cut a slit in a steak that’s one and a half inches thick and stuff a raw oyster in it. Skewer the slit shut with a toothpick. Grill the steak in a skillet and then place the steak on a warm plate. Use the pan drippings to sauté scallions and garlic. Add a little oyster juice to the mixture, warm briefly in the pan and pour over the grilled steak. Warning: This one may be good for the sex drive!

2. Simplicity is Often Best

Brush steak with melted butter before grilling or barbecuing. Right before serving, add salt and pepper.

3. Garlic Lovers Will Love This One

Cut garlic cloves in half. Rub garlic cloves on both surfaces of the raw steak. Cook steak over fire until done. Add sautéed onions, garlic, and parsley on top of steak when finished.

4. Papaya Rubs Tenderizers the Meat

With ripe papaya strips in your hand, rub the fruit into both surfaces of the steak before cooking. Use the fruit side, not the outer peel side. Set the steak aside at room temperature for 10 minutes. Repeat process two additional times. Then cook. This one helps improve digestion.

5. Mushroom Stuffed Steak

When your heart tells you to fix a steak as a comfort food, mushrooms may help.

With a big 2-inch t-bone steak or porterhouse, make several slits into the meat large enough to stuff a teaspoon of mushroom into the slit. Soak fresh button mushrooms in water for 20 minutes, then drain and dice. Add a sprinkle of herbs such as basil, oregano, dill, and rosemary. Mix together. Spoon into the slits. Close slits with a toothpick. Cook steak. Serve with mushroom gravy or mushroom soup on top steak.

6. Breakfast Steak

While steak is grilling in the broiler or in a skillet, fry an egg in clarified butter in another small skillet. Use clarified butter; you’ve probably been using regular butter all these years! Cook the egg sunny-side up. When the steak is finished cooking to your preferred doneness, transfer it to a warm plate. Add the egg on top. With a little salt and pepper, you’re ready to go.

7. Cowboy Style Outside on the Range

With all the ways to fix a steak, cowboys loved to fire up the campfire and add dried cow manure to the fire. After the fire is at the right temperature, add the steak to the grate about 4 inches away from the heat source. Salt and pepper to taste. One cowboy reported that he wasn’t too thrilled about the preparation method until he tasted the steak. There were no leftovers that night!

8. Shake the Steak With Herbs

Get a plastic bag or ziplock bag. Add 1/2 cup balsamic vinegar, a few tablespoons of olive oil, a half cup wine, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Just shake the herbs into the bag into a surprising combination. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove steak from bag and grill. This steak will be filled with flavor. You’ll want to call all your friends and tell them how this one tastes.

9. Shake The Steak with Herbs and Flour

There are so many variations of how to fix steak it would amaze even your grandfather.

This time, get another plastic bag. Add 1/2 cup white wine, a few tablespoons of olive oil, a few tablespoons of flour, and herbs such as 1/2 teaspoon basil, oregano, summer savory, thyme, lemon pepper and salt. Add the steak to the bag. Shake, thus coating the steak with the mixture. Remove steak from bag and grill. Serve with a bottle of wine.

10. Love Anchovies? Fix a Steak with Them!

Fix your steak as usual, grilling it, broiling it or barbecuing it. When it’s finished, add a salty topping of diced green olives with red pimento and anchovies.

11. Kiwi Peach Steak

Of all the ways to fix a steak, this is my favorite. Take one very ripe kiwi and one very ripe peach and dice into very small pieces. These fruits should be very juicy. Mix in a nonmetallic bowl. Use this as your marinade for the meat: add the steak to the bowl, covering the steak with the mixture. Cover the bowl and refrigerate for 6 hours. Then when you’re read to cook the steak, wipe off the fruit from the steak and place on grill. Great flavor. Serve with peach pudding when you’re feeling fruity!

12. Soy Sauce Standby

Use soy sauce as a marinade. Add up to 1/2 cup wine and kitchen herbs to the marinade. Soak steak in mixture for 30 minutes prior to cooking. Makes a very tasty steak.

David Beart is the owner of the Professors House. This site covers relationships, family, cooking and other household issues.

Summertime and the livin’ is easy! What says summertime better than a backyard cookout? And don’t be worried about inviting your diabetic relatives or friends. Here is a complete menu for you that is diabetic friendly. The food is delicious, no need to prepare diabetic and non-diabetic food. In fact, no one will guess you planned your meal around diabetic needs.

Let’s start with an appetizer so folks can ‘graze’ while you do grill duty. How about some Garlic Olive Cheese Dip with an assortment of whole wheat or other whole grain crackers and some baked tortilla chips? Sound good? Here is the recipe:

GARLIC OLIVE CHEESE DIP

1 pkg (8 oz) cream cheese, softened
20 pimento-stuffed Spanish olives, finely chopped
5 peeled garlic cloves put through a garlic press

Mix all three ingredients together. Let set for at least an hour to let flavors blend before serving. Serve with party crackers or with chips. Refrigerate leftovers, if there are any!

Chicken is an excellent choice for the grill. It’s quick, easy, and healthy. It also packs a big protein punch which allows your diabetic friends and relatives to also enjoy the carbs you will serve. For something different try chicken with black bean salsa. The black beans make it a good diabetic choice and the salsa is refreshing.

CHICKEN WITH BLACK BEAN SALSA

1 can black beans, rinsed and drained
1 can (8 oz) crushed pineapple in its own juice, drained
1/2 small red onion, chopped
1 plum tomato, chopped
1 garlic clove, minced
2 tbsp lime juice
1/4 tsp salt, optional
1/4 tsp freshly ground black pepper

RUB: 1 tbsp brown sugar
1 tsp hot pepper sauce
1/2 tsp garlic powder
1/2 tsp salt (optional)
1/2 tsp freshly ground black pepper

4 skinless boneless chicken breast halves

To make salsa: In a large bowl, combine the beans, pineapple, onion, tomato, garlic, lime juice, salt and pepper. Refrigerate until serving.

To make chicken: Combine the sugar, hot pepper sauce, garlic powder, salt and pepper. Rub mixture over both sides of chicken.

To grill chicken: Coat grill with nonstick cooking spray before starting the grill. Grill chicken over medium heat until cooked thoroughly, about 4 to 7 minutes each side.

Serve chicken with salsa.

A good diabetic recipe as 1 serving of 1 breast half with 3/4 cup salsa has 31 g carbs but 29 g protein.

Cole slaw is always good on a hot summer day. This creamy cole slaw with be a perfect compliment to the chicken and to the beans and pineapple in the salsa. This dish needs to chill for at least two hours before serving to allow the flavors to blend. Perfect for a cookout as it can be made ahead.

CREAMY COLE SLAW

1 1/2 cups low-fat mayonnaise
1/3 cup SPLENDA granular
3 tbsp finely chopped sweet onion (optional)
2 tsp lemon juice
1 tbsp white wine vinegar
1/4 tsp celery seed
1/2 tsp salt
1/4 tsp black pepper
8 cups shredded cabbage or slaw mix
1/2 cup shredded carrots

Blend mayonnaise, Splenda, onion (if using), lemon juice, vinegar, celery seed, salt and pepper together in a large bowl. Add cabbage and carrots. Stir well to cover all the cabbage. Chill at least 2 hours before serving.

FRESH VEGGIE TRAY

A fresh veggie tray is always a nice addition. Use seasonal summer vegetables such as sliced cucumbers, tomatoes wedges, baby carrots, green onions, and broccoli crowns for a tasty, colorful presentation.

Ah, last but not least, don’t forget dessert! This may not sound diabetic friendly but how about Brownie Sundaes? That’s right, brownie sundaes. The way you make them, they will be diabetic friendly and delicious too. Let’s start with this brownie recipe:

BROWNIES

3/4 cups cocoa powder
1/2 tsp baking soda
2/3 cup vegetable oil
1/2 cup boiling water
2 cups Equal Sugar Lite
2 eggs or 1/2 cup egg substitute
1 1/3 cups flour
1 tsp vanilla extract
1/4 tsp salt
1/2 cup chopped walnuts or pecans

In large mixing bowl, stir cocoa and baking soda together. Blend 1/3 of the oil into cocoa mixture. Add boiling water and stir until it thickens. Stir in Equal, eggs and remaining oil. Stir until smooth. Add flour, vanilla extract and salt. Blend together completely adding in nuts. Pour in a 9×13-inch baking pan that has been sprayed with non-stick vegetable oil spray. Bake for 35-40 minutes. Cool and cut into 24 pieces.

To make BROWNIE SUNDAES: Place a brownie on dessert plate. Top with a scoop of no-sugar-added or sugar free vanilla ice cream. Heat some sugar-free (I love the Russell Stover brand) chocolate sauce in the microwave 15-30 seconds and pour over ice cream. Top with finely crushed salt-free peanuts, optional.

Ice down some cold drinks in a large cooler, remember to include sugar-free drinks or make some lemonade using the following recipes.

OLD-FASHIONED-STYLE SUGAR-FREE LEMONADE

2/3 cup water
1/2 cup Splenda granular
1 cup fresh squeezed lemon juice (about 6-8 lemons)
4 to 6 cups cold water to taste

In a large glass measuring cup, combine 2/3 cup water and the Splenda. Heat in the microwave for 2 minutes on high. Using caution, remove from microwave and stir the mixture to see if Splenda is completely dissolved. If not, return to microwave and heat an additional 45-60 seconds. Fill a pretty, large pitcher with ice. Pour lemon juice over the ice. Add the Splenda mixture and stir well. Add 4 cups (1-qt) of cold water. Stir well to blend. Taste and add additional water to suit your taste.

BLACKBERRY TWIST LEMONADE

2 cups fresh blackberries or unsweetened frozen blackberries, thawed
1 cup fresh lemon juice
1 cup Granulated Splenda
4 cups cold water

Put berries, lemon juice, and Splenda into blender. Process mixture until smooth, scraping down sides. Press mixture through a sieve into a pitcher. Discard solids remaining in the sieve. Stir in water. Serve over ice.

Yield: 7 servings with 4 grams sugar each

There you have it! An easy menu for a backyard cookout that is suitable for your diabetic family and friends but also tasty for all guests.

Enjoy!

A grandmother with diabetes along with other autoimmune diseases. I like to share what I’ve learned with others thru writing. I also write novels. For more of my recipes and writings, please visit my website at http://diabeticenjoyingfood.squarespace.com

 

Eggplant Garlic Sauce Recipes selected by the collective taste buds of the masses from Group Recipes. This popular Szechuan dish is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. Both Chinese eggplant and chili garlic sauce are available at Asian markets. This spicy side brings a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters.

 

Chili garlic sauce is a common ingredient in Chinese markets. Drain the eggplant on paper towels. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside. Alternate cooking method: Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients. Heat the wok and add 3 tablespoons oil.

 

Vegetable Chinese eggplant is more slender than a regular eggplant, and it is said to be less bitter. In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces.

 

Fresh Vegetable Egg plant chili sauce is a big favorite in many areas of the NewYork city. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot. Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Please purchase online http://www.indomunch.com in NewYork city.

Representing the egg plant chili sauce in the website www.indomunch.com

When planning a party, one big plan that has to be made is the type of food you will be serving. When holding a party, most people will serve an entrée before the main meal. There are many different types of parties where people can serve different type of entrees. One has to decide what type of entrée to serve at their particular party.

Whether you hold a Halloween, Christmas, birthday, or other type of party, there is an entrée that will complement any occasion. It is recommended that you find out from your guests what foods they like and dislike so everyone will enjoy the food. Having a variety of foods will help ensure everyone is happy and enjoys the food.

1. Serving meat kebabs will make for a delicious entrée. You can use any type of meat such as chicken, pork, or steak and cook them on skewers. There are a variety of sauces you can use to coat the meat and add a variety of vegetables such as red and green peppers on the skewers.

2. Meatballs are another popular entrée. You can also make them to suit the theme of a party. You can add various spices and serve them on a bed of rice. There are a number of different styles and flavors of rice to choose from. As well, you can add a deliciously flavored sauce to the meat balls mixed with a soup such as mushroom soup. It is easy and quick to make.

3. Chicken always makes for a delicious entrée. The great thing about chicken is that there are so many ways to prepare it. You can fry it, cook it in a sauce, baste, glaze, or marinades such as barbecue, honey mustard, Dijon mustard, lemon, and much more. You can serve it on a bed of rice, pasta, or noodles. It can also be made with a variety of vegetables such as onions, green pepper, red pepper, and mushrooms. Grilled Chicken Nachos and Caesar Chicken Salad makes for a scrumptious entrée.

4. Gumbo makes for a mouth watering entrée. Warm rolls or French bread will go great with the gumbo. There are a variety of different types of gumbo that can be made such as seafood and chicken gumbo.

5. Smaller entrees are very popular at parties. This can include: shrimp cocktail, bruschetta, bacon wrapped in a shrimp, extravagant nachos with lots of vegetables and cheese, cocktail wienies, steamed oysters, Caesar salad, cheese fingers, brochette, potato skins, deviled eggs, Mozza soup, chicken wings, Quesadillas, and much more.

6. Rack of lamb is also a popular entrée. You can use a variety of sauces, bastes, glazes, and marinades to coat it such as honey, fancy mustard, pesto sauce…etc. There are a variety of sauce recipes that will go great over the rack of lamb.

7. There are a number of delicious fish entrees that can be served to your guests. They can include: grilled swordfish with tomato salsa, mustard grilled salmon salad, grilled fish with a delicious sauce such as barbecue, mix grill of a variety of different types of fish, and even seafood chowder.

Because there are so many different types of lip smacking entrees that can be made, there is an entrée for any type of occasion. Your guests won’t stop talking about the great food they had at your party.

Looking for Toronto restaurants? Then be sure to check out the local Canadian directories online to find everything from an restaurant Mississauga to Montreal restaurants and beyond. Search by city region or by dining category.