I just love potatoes like most people and I cannot get enough of them. So when it comes to potato omelets or pancakes, you can count me in.
I like this recipe because it is a real crowd pleaser and I get great compliments on it. It goes perfectly with almost anything from breakfast, a side dish a just a complete meal by itself.
Remember when cooking this omelet, keep the heat on med heat so it will cook through the potatoes and it will give it enough time for it to cook through and through. If the heat is too high then it could burn or it will be cooked on the outside but raw on the inside. As it is going, please give it a peak under the omelet an is how it is doing, and make adjustments to the heat.
God did not make you live on bread alone. I know, I know that we are sometimes on a diet but that can sometimes be a bit boring. So I like to eat something brave like something I can set my teeth into.
So here we have it, a crustless quiche that is satisfying and good for you, not only this but it tastes really great. Go ahead and try it out for yourself and find out how awesome this recipe is, do not forget to get that extra piece before it is all gone. And, you do not have to feel guilty for this quiche is low-calorie.
Let me know how you made out with this recipe and did you add anything else to it.
Let's start with 5 or 6 large farm eggs, I only use free-range eggs because for me they are the best. Here I am using white cheddar cheese for the white looks better on the dish but you really can use any type of cheese you want to make you happy.
Chop up the spinach roughly for we do not want it to be too chewy but broken down enough to make it delicate to the taste mixed with the eggs. As for the parsley, I like to chop it finer so it can spread more evenly around the dish.
As for cheese, I like cheddar cheese it is my favorite choice. Here I am using white cheddar for it will make your dish look better as per presentation. Now, you can really use any type of cheese that you would like but I do not recommend any soft type for it can make your quiche very soggy.
In the end, combine everything together but make sure that you mix everything evenly so in that way every bite will have full flavor. When beating the eggs and to get them to be fluffy, make sure that you beat them until they appear light and airy.
Well, here it is the awesome perfect crustless spinach quiche. Try it your way and see how many different ingredients you could add to it. Let me know how yours turned out.
Magic Weight-Loss Diet Soup - Lose 1 Kg. In 2 Days.
Here you go, a soup that will curve your diet hunger. Soup is usually one of the best ways to go in regards to weight loss and diet plans but the problem is when the hunger pains start.
Well in this soup, we add crushed rolled oats and we know that this is a stick to your ribs foods that will hold you longer when you start to get hungry.
This two-day diet is easy and the soup will keep you full. Start with a reasonable breakfast that can include coffee or tea for it will stimulate your system and help you lose weight. Then eat a bowl of this soup for lunch and dinner. Now if you get the urge to eat more then have another bowl.
Let me know how you made out and did you add anything extra to this soup.
Let's start right with fresh minced ginger and garlic and of course hot chili peppers. It is important not to overcook the ginger and the garlic for it will give off a bitter taste and lose its nutritional value. So after a couple of minutes of frying add about half of the water to stop it from overheating.
To make your life easy add a can of your favorite mixed veggie but make sure that you drained them well. You can also add some extra vegetables that you like and make it your way.
Please make sure that you keep control over the heat and that the pot is uncovered because of the rolled oats it will become milky and it could overflow and make a high mess. Once it starts to boil, bring down the heat and let it simmer.
There you have it a great diet soup that will fill you up and keep your hunger under control. Remember to make enough to last you two days with a serving of 4 to 6 each. With this recipe you can expect to get around 3 to 4 serving.
Here we go, a simple Italian dish that is so good and full of taste to satisfy anyone's hunger. When it comes to a pasta bake "I am in" all the way.
Now I like pasta recipes that are not to completed and can be made very fast with some simple ingredients. I have made a lot of pasta dishes but this one stands out because of the intense flavor because of the cheddar cheese along with the strong taste of anchovies. Of course, it gets better when we add the cream of the cream, the sun-dried tomato, just blending into it with basil.
Let me know how you liked this dish and did you make any changes.
Start with the best ingredients that you can find, in this way you will get the best outcome for this dish.
It looks like there is a lot of work here but trust me it is really an easy dish to make and serve. I served this with the penne pasta but you can really use any type of pasta you want.
As for the broccoli make sure you cut the florets into bite-size pieces and remember to remove the stems for it will give this dish a bitter taste. The leftover stems can be used to make some veggie stock.
Keep an eye on your rue (butter, flour, and milk). You can always control it by adding more butter and flour to get it to thicken up. Now when adding milk, this is your choice how much you add, some like their sauce thicker and some like it more watery. Add the milk slowly until you get it the way you like but remember it will thicken up real fast as it heats up.
Rinse and drain these ingredients very well for the oil and vinegar can be overwhelming to your pasta dish. The anchovies are an option to this dish but do not worry about the fishy taste for it will give out an awesome accent to the dish without overpowering it. So go ahead and live life to the fullest, add more anchovies.
Add as much salmon as you would like, for it will always turn out great. Make sure the salmon is pre-cooked and skinless. I just use my fingers to tear the fish apart and add it to the bottom of the dish.
Now add everything together into the oiled dish and top it off with shredded cheddar cheese. Into a pre-heated oven set to 190 degrees celsius or 300 Fahrenheit. for around 30 minutes or until the cheese has melted and the dish is bubbling.
Go ahead and enjoy serving this dish to your family and friends, a real party favorite.
This Tuscan recipe is so easy and fast that I was thinking that it was too simple for a video. Everything is so fresh and the taste from the olive oil blended with the veggies just makes it perfect with the marinated bread. It brings home a little bit of Italian cuisine for your family and friends.
I made the Tuscany salad with a hearty rye bread that still holds its texture as it absorbs the liquid, thus giving it a great taste.
I hope that you enjoy this and give it a try, also please let me know if you made any changes to it.
Here I'm using a hearty thick country rye bread that has a texture that can absorb the liquids and still not give you a soggy bread but a smooth marinated taste.
Try it with day-old bread or really any type you want, just remember to toast it or put it under the oven grill until golden brown.
The cucumber is just perfect for this recipe, the mild fresh taste just goes perfect with the other veggies and the marinated oil. Go ahead and try it your way, let us know how you made yours.
Slice the tomatoes in wedges so it becomes nice bite-size pieces, but try it your way and see what pleases you best. After all, it's your salad. See what you can come up to with this recipe.
By not cutting up the parsley you will get a more of a fresh taste in every bite and it will make it more of all-round natural taste. I would advise using only fresh parsley or really any other kind of fresh herbs.
Finish it off with lime or lemon, whatever you use it will complete this recipe your way. In this way, you will keep repeating this dish for your light meals or a side dish.
For many years I saw my family and friends make corn on the cob and cook them until they were hard as a rock. So after a while, I kept doing the same thing but I did try some made by other people and they were perfect. So off I went in search to find a way that was foolproof, and easy to cook without all the fuss.
So one day I was at a farm, the type of farm where you can go into the fields and harvest things that you want and need. When I came back from the fields, there was a large pot of corn just sitting there with no heat going at all but the cooking pot was very hot and steaming.
I was told that the water was brought up to a boil and then the corn was added and closed with the lid to keep in the heat. So in 10 mins, the corn was ready to eat. I was very doubtful but it turned out to be the sweetest most tender corn I ever ate. So to this day, I have prepared my corn in this way and I never looked back.
Set a timer to ten minutes because if you let your corn overcook the kernels will become tough and do not add any salt to the water for that also helps the corn become hard. The goal is juicy, crunchy kernels, not mushy dry ones. Works every time.
Remember to get the right corn, people corn on the cob, not field corn used in order to feed farm animals. After removing the leaves and silk, cut off the ends and break or cut them into two pieces. We do this so the heat from the water can penetrate the cob better and thus cook faster without full boiling in a shorter time.
Bring up the water with a full boil then add all the corn. Put the lid back on and wait for it to show you a slow light boil, it is not necessary to reach a full rolling boil again. Then turn off the heat and let it sit for ten minutes but halfway through give it a quick stir and put the old back on quickly in order not to have heat loss.
Now if you decided not to cut the corn in half then leave it in the pot for about twelve minutes, an extra two minutes.
Transfer the corn to a large bowl and drain out the excess water, I like to use a metal bowl because it holds the heat better. Now go ahead and add your topping, as for me I like just plain salt a butter. Just add the topping, wait a minute for the butter to melt and toss, toss, and toss.
Please let me know how yours turned out and tell if it is not 100 % perfect, just tender, and sweet.
This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries is out of this world.
This can be served with Dinner or Lunch, but be rest assured that it can go on the side of any dish. Try making a lot and use it for a party or get-together, they will love you for it.
When I made this dish, the only problem I had was that it disappeared real fast and "puff" it was gone, so please make some extra. This will also hold in the fridge for a day or so and it will still be fresh and awesome.
Please let us know how yours turned out and if you added anything else to it.
1/4 cup - Red onion 1/4 to 1/2 cup - Carrot 1 lg. - Red apple 1/4 cup - Fresh parsley 1/4 cup - Dried sweet cranberries 1/3 cup - Low-fat Yogurt 1/4 cup - Low-fat Mayo 2 tablespoon - Lemon juice 1/2 teaspoon - Sugar
Salt and pepper to taste. Options; 1/4 cup - Raisins Add 1/4 - Walnuts
What could be better than fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry.
Neat trick, just use your peeler to cut smooth perfect slices of the carrot. In this way, it will actually taste better, it will always be tender and sweet.
The size of the broccoli flower should be "bite-size", but that will depend on you on how big or small you want it.
Remember to save the stock and bits to make homemade veggie stock. I usually store all the leftover veggies parts in a plastic bag in the freezer.
Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins or walnuts or both.
Is your belly protruding out just a little and you cannot understand why? Well, mostly it could be a system that has some gas built up or "yes" a bit of backlog. Either way, this salad clean and bring up your system right up to par and reduce your belly.
Well here go again with an awesome salad that is just what we need from time to time. This salad may not look like it has much but do not let it fool you. This salad comes with a punch when it comes to giving you a lift when you need it and will give you a cleansing feeling in your body, as it starts to work.
It has just the right combination of nutrients,
vitamins, and roughage to get the job done in one meal. Immediately you should feel and get
a pick-me-up feeling of well being in a
short while for this salad has that effect on people.
Do not think that this salad was taken from the internet, yes there is some like this but
and yes a big "but", there is a difference with it. I have actually experimented with this salad
with many different ingredients over and
over again tell it was perfect. I used my Girlfriend, myself, and friends to try it as a meal and report
back to me. The result was awesome on taste and they all said that they found
themselves full of energy and all got a
great feeling of calm in their body after eating it.
So here it is all ready for you and tested through
and through. Please let me know how it worked for you.
Now what do the experts say "why" this
works.
World’s Healthiest Foods Sector reports that
cruciferous vegetables (such as broccoli, kale, cauliflower, cabbage,
watercress, and mustard greens) are said to be detoxifying because they provide
support for the immune system, inflammatory system, hormonal system,
detoxification system, and antioxidant system
These vegetables contain a wide variety of
vitamins and minerals as well as phytonutrients. For example, one such group of
phytonutrients found in cruciferous vegetables are called glucosinolates. Glucosinolates
are thought to have anti-cancer properties in a variety of research studies.
World’s healthiest Foods also suggest consuming 3 servings of cruciferous
vegetables each week for maximum benefit.
Caution
Remember that if you feel and/or see anything out of the norm with your body, you should always seek out some medical doctor's advice.
Add all the carrots first to the food processor for because of being harder it will not over chop the broccoli if there were together.
When the carrots are not cooked and are raw will be low on the GI scale so have as much as you want without the worry.
I would add the broccoli here in two parts because adding to much will over chop it on the bottom of the processor and have big chunks of it on top and it could turn out not even.
I used only the pulse setting in order to have more control of the chopping process.
Add as much as you want of the lemon for this juice pulls all the flavor together and helps digest the broccoli in your system .
If you do add more it will not hurt the salad but it could make it to acidity for some. So taste it as you add a little at a time to be on the safe side.
Now here comes the mayo and I had to add this because it really makes this dish a nice creamy sauce, but if you are counting calories then just reduce the amount or admit it all together. By not adding it, it will not affect the detoxing factor of the salad. It is just for a more rich taste that is added to this.
Go ahead and add all the fresh parsley that your heart fancy for it can never have enough for you know it's nature's perfect food and it does wonders for you.
Well, here it is, another garlic soup. Why this type of soup, well the garlic is really good in helping you to fight off colds and flu. It actually makes your immunity system more energized and that makes you more resilient to illnesses.
Now, please remember that this recipe will not prevent you from getting sick and everyone should use some precautions when it comes to contaminations. If you feel anything that is not normal with your health, then you would seek out a Doctor.
In this recipe I use "Quinoa", it's a cross between brown rice and oatmeal. It's fluffy, creamy, and somewhat nutty, all rolled into one. It is super rich in fiber, minerals, antioxidants, and has nine essential amino acids. I can strongly say that Quinoa is one of the top ten healthiest and most nutritious foods found on the planet.
Just try a couple bowls of this soup and see just what effect it will have on you, rest assured that this soup is low in calories and fats.
Hope this brings you into greater health and good life.
Let's start with simple ingredients, things that can easily be found in the grocery stores. As for the quinoa, I found that in the Bio or rice section in the store. Always remember that the best healthy recipes start with fresh produce that is easily available.
In this soup, I like to use sweet onions, for I like this sweetness of flavor it gives off. Now if you prefer you can use white or green onions and yes even leeks. As for the parsley, I chop it finer because it blends better in the soup.
After adding the garlic please reduce the heat to low and keep an eye on the garlic for if you overcook it then you will lose all its nutritional value. We just want the garlic to blend into the dish and release its flavor and resilient properties.
Add about have of the water halfway into the cooking process for in this way we can bring down the heat from a hot fry to a boil in order again not to overcook the garlic.
Now bring it up to a boil, cover it and let it go for about 20 to 25 minutes or until the quinoa is cooked. Please enjoy your good health.
