Frozen Fruit Smoothies For Your Health

One of the biggest challenges of healthy eating is saying no to all of the quick and easy high carbohydrate and high calorie meals that just don’t offer many good nutrients. Fruit is one of the best things for us because they are packed with vitamins that are natural and easy for our body to process. But as great as fruit is, it can be hard to get our daily servings that our body needs. Luckily there is an alternative and that is to drink frozen fruit smoothies.


Fruits are some of the highest concentrations of vitamins out of all of the foods we have available to us. Many fruits are naturally high in vitamin C and potassium, both of which are vital to the health of our bodies. Many fruits also contain high levels of various cancer-fighting antioxidants that are great to have in abundance in our systems. Having enough of the vitamins that come from eating plenty of fruit has a lot of great health benefits including high energy levels, healthy skin, hair and fingernails, improvements to eyesight, and overall better body function. Fruit also contains high levels of fiber which is very important for overall body health as well.

Vegetables Too

As difficult as it can be to get our daily servings of fruit, it is even harder to eat the amount of vegetables that our bodies need to be optimally healthy. A frozen fruit smoothie is a great way to get your daily vegetable allowance as well, because you can use the stronger sweet taste of the fruit to hide the taste of the veggies. This is also a really great way to trick your kids into eating their vegetables because kids absolutely love frozen fruit smoothies.


A frozen fruit smoothie is a fast option for a quick breakfast or snack that you can take with you on the go. It is just about as easy to make a frozen fruit smoothie as it is to make a cup of coffee and you can take it with you and drink it on the drive to work. It will give you energy that will last longer than the caffeine rush and empty calories you get from a cup of coffee, and you’ll get additional benefits as well from all of those wonderful vitamins.

For Weight Loss

Frozen fruit smoothies can work for weight loss when used properly. Although smoothies are an appropriate meal replacement, you do need to be aware that some combinations can become high in sugar, and therefore high calorie. Although they are “good calories” because they are high in nutrients, you definitely need to avoid adding any sugar to your frozen fruit smoothie. Be sure to use low-fat milk and yogurt, and avoid using yogurt that has any sugar added to flavor it.

Macaroni Salad

Summer is officially over but I still enjoy a good pasta salad as a side dish for meals or by itself for lunch. Although I don’t have it very often, I like macaroni salad just as much as I like potato salad which is my favorite cold salad to eat. Some people can eat warm pasta salad but I don’t care for warm salad. The colder the better I say. The wonderful thing about preparing a pasta salad is the ingredients are endless. You can put whatever vegetables or meat in the salad and pack it for your work lunch. Here is a simple cold macaroni pasta salad I would like to share with you.


1 package elbow macaroni (or small pasta you like)

1 cup grape/cherry tomatoes

1 can artichoke hearts

2 stalks celery

1 small onion

1 can black olives

� cup sweet relish

� cup white vinegar

1 cup miracle whip (mayo works too)

1 tbsp paprika

Salt and pepper to taste

Grab a pot and add 6 cups of water and salt the water because this is what gives your pasta flavor. You want to cook your macaroni according to package directions or until the macaroni is al dente which means firm. After cooking the pasta for about 10 minutes, drain the pasta and rinse under cold water. I rinse the pasta for cold salads but for hot pasta recipes it’s not necessary to rinse the pasta. Place the pasta in a large bowl. Chop your onions and celery and add to the macaroni. Add the grape tomatoes whole or you can slice in half. Drain the liquid from the canned olives and add them in. Drain the liquid from the canned artichoke and add to bowl as well. Salt and pepper the mixture to taste. I like to add the salt and pepper in before I put the salad dressing in. You won’t have to use much salt since the water you boiled the macaroni in is already salted. Add in the miracle whip and add a � cup more if needed. Then add the vinegar and relish and mix well. Depending on how sweet you want the salad, you may want to add more relish as well to your discretion. Sprinkle the top of the salad with paprika, cover, and chill in the refrigerator. The next day the salad is yummier since the ingredients marinade overnight.

Food Industry

The earth is a giant globe with various kinds of living organisms surviving on the planet. We might not be aware about many of the organisms that actually exist in real life and have life in them. Every animal and human being is involved in a food chain in one way or the other. Different tropical regions have different dietary habits. The food in the middle-eastern is completely different from what people eat in the west or the north. These food habits are not just based on mere taste buds that they have developed over the years, it is more about the kind of vegetation that grows in that area. Depending on the climate and many other factors, the food habits vary from place to place.

The major grocery stores might have the different types of food from across various parts of the world, but it does not mean that it becomes a part of the daily diet of human beings living there. Food also depends on the major eating habits and what kind of food suits your health. Food is accompanied by various other things, like wine and different kinds of beverages. Food habits are very important to make sure that your body functions properly.

Every kind of nutrient is important for the body parts to function. Lack of any of necessary nutrient can result in fatal issues for the body. The diets are subdivided into two main types, one includes meat and the other one does not. The vegetarian diet (one without the meat) has comparatively less nutrients in comparison to the nutrients that are present in the non-vegetarian diet. It is human choice to decide which one to consume because when it comes to the diet of a person, there are many other factors that might be involved with it. Many religions do not permit meat as a part of the diet. As said, there are multiple factors that affect the diet of the person.

Food is altogether a different story for individuals. For some they believe in ‘eat to live’, while others believe in ‘live to eat’ phrase. These later category are the people who love their food. They love to try new experiments on them and they travel to try different things at different locations. This is because we all know that different parts of the world have different cuisines like the Thai food, Mediterranean food and number of other food items depending on the region from which you belong. Within the diverse and cultural country of India, the 29 different states, all have almost different food habits. This is because there are cultural differences and the neighborhood in which they stay also affects their dietary habits because of the availability of different kind of vegetation and meat than other regions. This is not just about one country, every nation, every state has different food habits and they all adapt to it with time.

Food is famous across the state of California. When it comes to food, the people of California are very fond of what they have and they love their food. California is also famous for its Californian wines which is an accomplishment to the food that they have. Even here there are multi-cuisine restaurants and they all provide authentic food. From food chains, individual restaurants to small taco outlets, the restaurant industry here has much more to provide. The hospitality that they provide is overwhelming and the staff at every location is very supportive. We can say that food industry is something that is never going to hit a low mark or even face recession because more than a facility, it is the daily need and people love to eat at these places. So if you ever think of starting a business, you know what the safe choice is.

When you plan to visit California and want to try some of the best wines, Solvang can be a right choice for your destination. Its beautiful Danish feel gives you a pleasant stay. if you are looking for a hotel and do not wish to pay more but keep the standards high, check out the Wine Valley inn hotel which has best rooms at very affordable rates.

Southwestern Cheese and Chile Omelets

Fillings for omelets are virtually endless-from simple folded eggs with a little seasoning to hefty mounds stuffed with meats, vegetables, and cheeses. For this recipe, I went vegetarian with a little southwestern flair. Hot chiles, mild pepper, onion, garlic, and cheddar cheese combine for spicy, savory Tex-Mex flavors, and fresh avocado adds a cool, creamy finish.

Serves 2 (easily doubled)


1 tbsp plus 2 tsp olive oil, divided
1 jalapeno, finely chopped
1 habanero or serrano chile, finely chopped
1 garlic clove, finely chopped
1/2 small red or orange bell pepper, chopped
1/2 small white or yellow onion, chopped
1/4 tsp dried oregano
1/8 tsp ground cumin
sea salt
freshly ground black pepper
4 extra-large eggs
1/2 cup shredded sharp cheddar cheese, divided
1 small avocado
toasted English muffins, for serving (optional)


Heat an 8-inch nonstick skillet over medium heat and add 1 tablespoon of oil. Add the jalapeno, habanero or serrano, garlic, bell pepper, onion, oregano, and cumin and season with salt and pepper.
Cook, stirring frequently, until softened, 5-6 minutes. Transfer the vegetable mixture to a plate and wipe out the skillet.
Whisk 2 eggs in a small bowl. Add 1 teaspoon of oil to the same skillet and swirl to coat. Pour the whisked eggs into the skillet and gently tilt it back and forth for even spreading. Season with salt and pepper. While the eggs begin to set, whisk the remaining 2 eggs in the same small bowl.
Continue to tilt the skillet until the bottom of the eggs begin to set, with the top still a bit runny, about 1 minute.
Spread half the vegetable mixture over one half of the eggs. Sprinkle one half of the cheese on top of the vegetables.
Carefully slide a spatula underneath the opposite side of the eggs and fold over. Press gently with the spatula to help melt the cheese and finish setting the eggs.
Slide the omelet onto a plate and keep warm. Add the remaining 1 teaspoon of oil to the skillet and repeat with the remaining eggs, vegetables, and cheese.
Meanwhile, slice the avocado in half lengthwise and remove the pit. Remove the peel and chop the flesh into a small dice.

To serve, place 1 omelet on each of 2 plates. Scatter diced avocado on top and sprinkle with sea salt. Serve toasted muffins alongside, if desired.

Ice Cream in the Winter

Although winter is now officially over, it still counts as far as ice cream goes. In January, when my husband was eating an overfilled cone, no fewer than three people stopped to ask him where he had found it. This post is an attempt to help those dedicated souls who are seeking this creamy treat in the chilly season. Let me outline the rules I will follow: first, these places are all in Manhattan and all on the West Side. Second, I will deal only with the real thing-frozen yoghurt, soft serve, sherbet and ices have their place, but I am limiting myself to the hard core-the full fat-the true ice cream.

Many years ago, when I was a refugee from the west coast, I heard that Baskin Robbins was finally coming to New York. We mounted an intrepid band of ice cream eaters and motored up to Bronxville to find it. Yes, the 31 flavors were all there including our beloved Rocky Road, its most famous flavor since 1945. B&R has retained its high quality and mostly good flavors (does anyone really want bubblegum?) and deserves to be recognized for its pioneering spirit. Go to the web to find a location near you. Westsiders, please note 606 Tenth Avenue and 1342 Amsterdam.

Coldstone Creamery at 162 West 72nd Street has an illustrious history as the originator of stuff-mixed-in-ice-cream-on-the-spot. Oreo cookies, M&Ms, nuts and candy canes are mashed into your ice cream by a muscular server. Frankly, I’m in this mostly for the mix-ins—-the ice cream is merely a delivery system and is OK for those who like quantity over quality.

Haagen Dazs is now represented on the West Side mostly by pints in Duane Reade stores (not bad if you’re in need) but the fresh stuff can still be found on the Upper West Side at 2905 Broadway @ 113 St. I might almost have to compare their hot fudge with the legendary Will Wright’s. Growing up in Los Angeles, we would go to Will Wright’s and order one scoop of the chocolate burnt almond ice cream (whole toasted almonds in it and on top) with fresh whipped cream and the best hot fudge in the world. You couldn’t eat a second scoop. When Will retired, he did not sell his shops-he closed them down. No one who knew them has ceased to mourn for them. But Haagen Dazs has a pretty good substitute. I think HD’s natural flavorings are the best and it has the distinction of an extra high fat content. Yum.

And now, Emack and Bolio’s. This little store on Amsterdam just below 79th Street does a rollicking business even in winter from its tiny storefront. We had a great banana ice cream reminiscent of Howard Johnson’s very fine version-maybe better-we have to do more research to make up our minds.

Ben and Jerry’s, at Broadway and 104th Street, for 35 years has stood for IC with a conscience. Family farms, solar energy, global warming, oil-drilling in ANWAR, Fair Traded coffee and vanilla, a children’s playground in Gabon and of course, humane farming-they never stop. Although B & J sold in 2010, the company is still progressive. What’s more, their product is still great. Named for favorite celebrities or issues, Cherry Garcia, Cow Power, Chunky Monkey and Hubby Hubby are full of very large chocolate chunks, nuts, fruits and marshmallows. Some purists might say-too much-I say, bring it on.

Lean Ground Turkey – Vegetable Soup With Italian Herbs and Orzo, A Slow Cooker Meal

When I wheel my cart past the meat department I often see ground turkey. Magazines and cookbooks contain lots of ground chicken recipes, but few for ground turkey. “Maybe I should try it,” I thought to myself, and tossed a package into my cart.

When I got home I froze the meat. Weeks later, I noticed the package had frost on the top. I decided to use the meat before it developed freezer burn. What could I make? Though I had a recipe for Oriental meat balls and an unusual recipe for meatloaf, I didn’t feel like making them. It was 20 degrees outside, the wind was biting, and I felt like soup. Today’s efforts would be a culinary experiment,.

A few hours later I was eating flavorful, healthy soup. I found nutritional data for ground turkey on the Jennie-O website. The meat is packed with protein, contains Vitamin A, Iron, and calcium. The fat content per serving is 8.0 grams and the cholesterol is 80 milligrams — less than the 96 milligrams per serving in ground chicken.

I think this is a convenient, adaptable product. Ground meat requires no slicing or chopping and infuses broth with flavor. You don’t have to follow this recipe exactly and may add green beans, corn, or spinach to your soup. Just be sure to use several colors of vegetables. I’m happy to share this recipe with you.


1.2 pound package of lean ground turkey
10 3/4-ounce can cream of chicken soup
4 soup cans water
1 chicken bullion cube or 1 packet no-salt chicken bullion
1 rib celery, chopped
6 ounces (half a bag) of pre-washed petite carrots
1 cup frozen peas
1 small zucchini, chopped
1 large Roma tomato, chopped
1 clove garlic, minced (more if you love garlic)
1 teaspoon Italian herb mix
1 teaspoon salt (may be omitted)
1/3 cup orzo (rice-shaped pasta)


Coat bottom of skillet with baking spray. Crumble turkey into skillet and cook over medium heat until opaque. Line slow cooker with cooking bag. Transfer turkey to slow cooker and add all remaining ingredients, with the exception of the orzo. Cover, set on low, and cook soup for three hours. Add orzo to soup and mix with rubber spatula. Turn setting to high, cover, and cook soup one more hour. Serve immediately with salty crackers or hard rolls. Makes 6-8 servings.

Cooking Ways of Slow Smoky Pulled Pork BBQ

Barbecues are great for making non vegetarian recipes. The barbeque pork lovers are increasing day by day from every part of the globe as it adds a different smoky flavor to the pulled pork meat. The smoke infused inside the meat appeals every barbecue lover. With the advent of modern charcoal smokers, barbeque is still considered much better for cooking at home and in restaurants.

Slow cooked barbeque smoker cooking allows preparing pork at slow temperatures which makes it tender enough so that the meat falls right apart as you pick it up. The technique of barbecuing makes it much tastier and adds crispy texture to it.

The cut of meat for pulled pork is called pork shoulder or shredded pork as the cut of meat comes from the shoulder.

Many crowd pleaser recipes can be made with BBQ pulled pork. It can be easily served to the guests without taking much time. And, you will be amazed at how easy it is to cook and present to your guests.

Before using the barbecue it’s recommended to remove dirt from it. Use soap and water to clean the grill and remove any leftovers as it might change the taste of your pork meat.

Take your pork meat from the refrigerator and bring it to room temperature prior cooking it. The reward for planning ahead will be a juicier piece of meat.

Always pick your pork meat properly. The pork butt is less skinny so it can be smoked very easily.

Rub your pork meat with spices and herbs, salts which will add a tinge of taste to it. Use oil all over the front and back beforehand so that it is absorbed into the pork meat properly. You can also put some good amount of seasoning over the pork which will add flavors to it.

You can use a meat temperature checker which can help in keeping the temperature constant throughout the BBQ smoking process and result into good cooking of pork from inside.

Once the barbecuing process starts use indirect heat otherwise it won’t be able to cook it properly and it will remain uncooked at the center.

The pork can be barbequed in two ways actually one is the slow cooker and other is low heat. By using the barbeque method of slow cooking the pork will not be over cooked and will never dry up eventually. Other method of cooking on low heat or smoker cooking is to place the pork on the racks so that the smoke will start to form meats own juice.

Once the smoking is over which ends the cooking process. Now pull the pork pieces with fork and hence your BBQ pulled pork is ready to be served with bun or rolls or your favourite sauces. Some can enjoy them with the sandwiches or can be served alone.

5 Delicious Quinoa Salad Dressing Recipes

One of the most familiar ways to eat Quinoa is in a salad. Most people find that they can make a batch of any Quinoa Salad and it will last in the fridge for two days. So when you go grazing in the kitchen, it is a great food item to have ready to eat. Since I made my first Quinoa salad in 2007 things have come on a long way. My how things have changed! Instead of getting strange looks from people I am having round for dinner, I now get a critique on how good my Quinoa salad dish is.

I admit that I am exaggerating here. But most people have eaten Quinoa now and know what it is. The next step is to persuade people to actually cook with Quinoa and try out some recipes of their own. The good thing is that Quinoa is very versatile in the kitchen and there is very little that can go wrong.

First Prepare Your Quinoa

Before you can make up your delicious salad you need to pre boil your Quinoa. You need to boil one cup of Quinoa up with 2 cups of water. But do not heart search about this too much. As long as it doesn’t boil dry your Quinoa will absorb all the liquid over ten to twelve minutes. I prefer not to cook my Quinoa for longer than this as I like it to have a crunchy feel to my salad. If you cook Quinoa for too long then it can go a bit soft and mushy. Once your Quinoa is cooked and ready, put it to one side to cool down for an hour.

Prepare Your Salad Ingredients

You can put almost anything into a Quinoa salad but do not overdo it. Some people over complicate things and end up with too many tastes. I tend to limit myself to three or four ingredients in addition to the Quinoa itself. My favourites include peppers, tomatoes, cucumber, peas, sweetcorn, spring onion, kidney beans, lentils, haricot beans and chick peas. I also like to mix red and white Quinoa together as the salad base just because it makes it look so colourful and appetising. Chop up you chosen ingredients and mix them in with the Quinoa you have cooled. Once you have mixed everything together you can mix your Quinoa salad dressing and pour that over your dish.

5 Delicious Quinoa Salad Dressing Recipes

This is where the clever bit comes in. It is best to match the dressing ingredients with the Quinoa salad mix you have prepared. Having said that I find that Extra virgin olive oil and balsamic vinegar goes with almost everything. All you do is add a few tablespoon of each ingredient to your salad and toss everything together. Make sure that all the salad is covered by the salad dressing. The second simple Quinoa salad dressing is freshly squeezed lemon juice and chopped basil leaves. I always have fresh basil growing in my kitchen as it is very versatile. I suggest you do the same. Squeeze two lemons and add up to fifteen chopped basil leaves to it. Then add to the salad as before.

The third Quinoa salad dressing is freshly squeezed lemons with grated ginger. This is very sharp and tangy and will liven up any salad mix you have prepared. The fourth Quinoa salad dressing is slightly different. This is a sweet dressing with pouring honey and freshly squeezed orange juice. The amounts depend on your taste buds. You can use these to sweeten up peppers that are not as sweet as they should be. You can also use it with fresh fruits for a dessert Quinoa salad. Most of the berry family will work with this dressing as well as grapes and chopped apples or pears. I tend to just mix up whatever I feel like at the time, but then I am a bit ‘gung ho’ like that. You need confidence to do that.

The final Quinoa Salad Dressing Recipe is slightly heavier and needs to be used with a bit more care. You need to roast some cumin seeds for two or three minutes and then add some chilli powder and freshly chopped garlic cloves.

Some people just add curry powder instead but I like to use the fresh herbs and spices. This dressing is ideal for legumes and vegetables. It makes a great contrast to the lighter ingredients you might be having on your plate.

The Five Salad Dressings Summarised

Extra Virgin olive oil and balsamic vinegar
Basil leaves and lemon
Lemon and Ginger
Honey and Orange Juice
Chilli Powder, Cumin seeds and Garlic

Make Your Own Tomato Juice

If you love tomatoes, you’ll enjoy a glass of tomato juice. This is especially true if it’s freshly made by you with fresh, ripe tomatoes. Making tomato juice is not as difficult as you might think. Follow the instructions below and you’ll be drinking homemade tomato juice in no time.

What You’ll Need

Lemon juice
Jar funnel
Jar grabber
Large pot
Spoons and ladle
Pressure canner
Canning jars
New lids and rings

What to Do

Step #1: Choose your tomatoes. The best ones to use for juice are beefsteak, Roma, Lemon Boy, and Better Boy. You need about 23 pounds for 7 quarts or 14 pounds for 9 pints.

Once you have your tomatoes, wash them, slice off the bruises and remove the stems.

Step #2: Wash the jars and lids. While you don’t need to sanitize them, it’s a good idea to do it. You can simply place them in the dishwasher on the sanitizing cycle.

Step #3: Cut up the tomatoes and place them into the pot. You can use a juicer, but there’s a higher likelihood the juice will separate when you use it.

Heat the tomatoes in the pot until boiling. Crush the tomatoes as they are heating up and boiling. While the tomatoes are boiling and you’re crushing them, add more tomatoes to the pot.

Step #4: Simmer the tomatoes for five minutes after you’ve added all the tomatoes.

Step #5: Use a sieve to remove all the skin and seeds from the tomatoes in the pot. Put the tomatoes back in the pot and heat it up again.

Step #6: In each jar, add two tablespoons of lemon juice. For seasoning, you can also add one teaspoon of salt to each jar. Once you’ve done that, simply pour the tomatoes into the jars. Make sure to leave at least a � inch at the top for expanding room.

Step #7: The last step is to can them using a pressure canner or a water bath. It usually takes about 10 to 20 minutes. Once the canning is done, you just have to let it cool to room temperature or place in the fridge. You can then store your canned tomato juice.

Seasoning is everything with tomato juice. For more flavor, you can add herbs to it such as basil or parsley. As you get better at canning tomato juice, you’ll find a combination of seasoning that gives you the best tasting juice. It will be juice you can’t find anywhere else because it’s your very own.