Don’t ever give up on your health!!! Just because you fell down once doesn’t mean you can’t get up, dust yourself off and get back to work! Healthy is a lifestyle, not a short-term, means to an end!
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What’s the Big Deal with Egg Yolks Anyway?
“Egg yolks actually contain all the healthy, fatty acids that are contained within the egg. It is a nucleus of wholesome goodness that supplied our ancestors with their sustenance since before they were upright. When you strip away the egg yolk and eat only the white, you’re completely missing out on the benefits of those fatty acids like the Omega-3 fats.
Egg yolks also contain over 80% of the overall vitamins and minerals that can be found within the egg as a whole. The facts point to the conclusion that the egg should be consumed without division. In the process of eliminating the cholesterol intake by shedding the egg yolks, you’re losing the majority of the vitamins and minerals such as: Iron, Potassium, Folate, Selenium, Vitamin A, Vitamin E, Vitamin B, Vitamin D, Biotin, and Choline.
There is a line dividing many people about whether egg yolks are safe to eat, mainly due to the issues with cholesterol. The fact remains that the bulk of the nutrition in an egg comes from the yolk (including 1/5 of the total protein). Logic would dictate that if you are a person who has an issue with cholesterol, you shouldn’t eat eggs on a constant basis, but when you do you should eat the whole thing.
The issue of cholesterol is completely negligible and recent studies such as those performed by the University of Science have proven that other nutrients within the egg yolks can actually help the body manage the cholesterol intake. Vitamin B (particularly Riboflavin) has been known to aid in lowering cholesterol levels and the Lecithin within the egg prevents much of the cholesterol from even being absorbed within your digestive tract. There have also been some preliminary research done into the antioxidant Lutien which may reduce inflammation in the body, which is a much more deadly problem in the heart disease battle.”
Abs are made in the kitchen! Eat clean ladies!
Tip: Minimize your sugar intake AS MUCH AS POSSIBLE. Sugar is one of the main culprits in fat gains. It spikes insulin levels, which shuts down fat-burning processes and promotes fat storage. READ LABELS to tell whether you should be eating it or not! You can find the sugar content below carbs and fiber on the label.
It seems like I’m NEVER gonna get to go to the gym this weekend, so it looks like I’m gonna have to rely on my nutrition to keep me maintained over the holiday weekend.
Let’s see how it goes. :)
Scientists have discovered that if you eat a small meal immediately after training, you’ll recover much more quickly than if you wait 2 hours.
… If you miss this important 2-hour window, the repair and recover process takes much longer and you may feel sluggish in your subsequent workouts as a result.
If you want to recover faster and feel better the next day, you need to consume 250 calories of a combination of carbohydrates and protein right after training. The amount of carbs should be roughly twice as much as the protein. For example, if you’re a 120-pound runner, we’d recommend you get roughly 20 grams of protein, 40 grams of carbohydrates and a touch of fat."
Fast Track by Suzy Favor Hamilton and Jose Antonio, Ph.D. (via celestegivesup)
How I didn’t discover this idea sooner is beyond me. So simple, virtually fat-free, and only two ingredients. Oh and did I mention that it tastes absolutely delicious?
This is a great non-dairy milk alternative, especially compared to problematic soy varieties. Also, many of you may react negatively to nuts, leaving almond milk out of the question. If that’s the case, Banana Milk is well worth a try. (And hey—you may actually be unaware of a nut sensitivity. I discovered mine only two weeks ago!)
Makes 6 cups, 52 calories per cup
- 3 Bananas (Be sure you’re using ripe bananas)
- 1.5 cup Water
Throw in blender, add more water to desired consistency. Store in refrigerator for up to 5 days.
Note: Also very diet-friendly. Low in calories and fat, and full of vitamins and minerals as well as easily digestible simple sugars to provide you with long-lasting energy.
Tomato Egg Cups
- 4 medium tomato
- salt and pepper to taste
- 4 large eggs
- 4 tbsp shredded chedder cheese
- toast for dipping
- preheat oven to 425 degrees
- slice off the tops and set aside
- place the tomatos in a baking dish and season with salt and pepper to taste
- break an egg into each tomato
- bake, with tops on for 10 minutes
- take off top and sprinkle with cheese and bake until cheese is bubbly (about 5 to 7 minutes)
- let cool for about 5 minutes. Serve with toast for dunking, and tops for garnish, optional.
Nutritional information (makes 4): 120 calories, 7g fat, 1.5g fiber, 3g sugars, and 9g protein.
if you’re really craving a cookie, choose a homemade cookie over fake, chemicals-filled store bought cookies.
Enjoy these natural and healthy cookies from EatingWell.
If you thought you had to banish cookies from your diet, don’t fret just yet. Fire up the oven and dust off your rolling pin—baking with more healthful ingredients can be deliciously rewarding. These healthy cookie recipes use sweeteners judiciously, have no hydrogenated fat, contain all-natural ingredients and as much whole-grain flour as possible. So fill up your cookie jar with these healthy, delicious cookie recipes.
Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!
We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well.
Registered Dietitian Mary LaRock flavored these phyllo rolls with orange and dark chocolate for a winning cookie that will be a lovely addition to any holiday cookie platter.
These luxurious macaroons studded with pistachios and dried cranberries hail from food stylist Katie Webster. She made them three years ago when she was a personal chef for a gluten-intolerant client, then began selling them to a grateful crowd at her local farmers’ market. Although you can concoct them with either sweetened or unsweetened coconut, we find that the unsweetened packs a more coconutty wallop. For a variation, substitute chopped crystallized ginger and mini chocolate chips for the pistachios and cranberries.
These crispy cookies are made with Piedmontese staples—hazelnuts and eggs—and called Brutti Ma Buoni: literally, “Ugly But Good.” But they are really more plain-looking than “ugly,” and pack a powerful, sweet, nutty burst of flavor, making them welcome at any table.
These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that’s not too heavy.
This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.
Nancy Caverly gave her grandmother’s recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.
Frances Van Vynckt, 78, combined dates, toasted rice cereal and coconut into an easy no-bake treat that won EatingWell’s 2008 cookie contest.
The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.
These spiced molasses cookies have added applesauce to help keep the cookies moist and whole-wheat flour and oats to incorporate whole grains.
A no-bake, make-ahead treat, this perfect combination of fruit and nuts is a nutritious and delicious mouthful. Rolling them in shredded coconut gives them their festive look.
These cookies boast a bright, zesty filling and spicy aroma. They make a large batch and are extremely convenient, since you can make the logs of cookie dough ahead, then pull them out of the freezer and slice and bake as many cookies as you need.
We can’t resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.
Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.
EatingWell reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to our Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, Ms. Rosenber replaces the rolled oats with 1 cup almond meal.
The dough is pleasantly easy to work with for children and parents alike: it won’t stick or tear when you roll it out. Dress the finished cookies up with a quick cookie glaze, colored sugars or a sprinkle of powdered sugar.
These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.
Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.
These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.
These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.
These citrus-flavored sugar cookies are a lovely addition to any holiday cookie platter.
Dried cherries, ground almonds and a drizzle of chocolate make these cookies festive for the holidays.
These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.
These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.
(Because they’re low calories and filling, they’re a dieters best friend!)
1) Poor Preparation.
Boy Scouts and healthy eaters have the same motto: Be prepared. Having a refrigerator and pantry stocked with the right foods — lean proteins, whole-grain carbohydrates, fruits, nonstarchy vegetables and healthy fats — means you’ll be prepared to eat what you…
My name is Kate.
I'm a 22 year old professional wrestler just getting her start.
This blog is my journey to drop the extra pounds I'm packing around, and a small glance inside of the professional wrestling business.
This here is what you call domination, it's a combination of skills and concentration.
Height: 5'5 1/2
CW: No idea.