I buy vegetables when they are on sale . Using my trusty mandoline I slice carrots, parsnips, turnips, rutabaga, jicama and other like textured vegetables to a fine julienne, freeze them in an open container in my freezer (I use a grate like open container from my ice chest cooler cause it is faster ! ) Then when I am cooking they are already softened from being frozen and \i add them to all kinds of sauces, mac N cheese mixes, pasta sauces, salads etc. They are a great filler and nutritious too.

I also use my mandoline to have ready made celery, onions, apples and a lot of other things ready in gallon freezer bags in the freezer. if you freeze them in single layers open in the freezer BEFORE you bag them then they are free flow just like in the grocery store. They are a great time saver and are very good for you as well. Then you can just grab handfuls to use on a daily basis. ( I just now kicked out a 3lb bag of carrots - Love them so good and lo-cal to-boot ! )

NDY

What kind of Mandoline do you have? Where did you get it??

Smaller more frequent meals/snacks so I don't go overboard when I have time to sit down. Keep baby carrots, turkey pepperoni, pickles, olives, nuts, ready by the handful when I am in need of a boost. Drink LOTS OF WATER!

Yogacat ~ I was very blessed at Bed, Bath & Beyond this past Fall, I got mine half off on the clearance table because it had been returned as used ! It is a large Oneida plastic & stainless steel mandoline with removable inserts for cuts like fries, and two different sizes of juliennes plus the plates reverse for grating & ridged slicing on cucumbers etc. I believe it retailed at $36.

Prior to acquiring that one, i had a smaller less versatile mandoline that I bought at Aldi's for $9.95 It sliced thick & thin, had a grater, a dual-sided regular sized julienne & fries cutter . The blades snap in & out very simply. It is much smaller in size, however it can be placed over a bowl as opposed to the larger mandoline which has its own pull-out stand or can also be placed over a bowl. The Aldi's one is a Kitchen Essentials brand.

WalMart carries the same type of mandoline . It is white plastic with the snap in attachments and retails for $15.00. A few years back , I bought one for my daughter that even made waffle fries and criss-cross cucumber slices in addition to everything that my Oneida does. It was an Oster. brand It cost me $75.00 but it was solid stainless steel with the exception of the gripper that holds the vegetable in place under your hand.( My middle daughter gives lots of dinner parties and entertain with veggie trays, etc. )

If you can afford it, I would recommend getting one that has the two sizes of julienne cuts as it is the smaller julienne blade that i use to grate my root vegetables as they don't turn to mush either in the freezer for fresh eating in a salad or when being cooked. That cut also offers a nice bite to the chew. As they say in the culinary world - that cut has a definite nice mouth feel when you are eating it !

( Prior to going to college, I was a professional cook and a line chef in Vegas. That was 20 years ago but I can tell you that it is just a matter of mechanics & having good tools when you cook. They certainly make a difference! )

A good recipe for a yummy snack to have occasionally when on a diet with a mandoline is to slice a Bermuda onion very thin, soak the slices briefly in ice water, pat them fairly dry with paper towels, and toss them lightly in corn starch; deep fry them quickly within a wire strainer or a fry basket in peanut oil which can stand a high temp. Then drain them very quickly & eat them right away ! ( If you are concerned about cholesterol then use sunflower oil. ) Very Crispy & light ~ A great accompaniment to a salad. Very satisfying!

The restaurant chain Damon's used to call it their "Onion Tower" presented in a cone shaped paper in a wire holder and served them with a southwestern spicy sauce ! (Try mixing Lo Cal Thousand Island Dressing with a smidge of Light mayo & some smoked paprika, chili powder OR cajun spice. )

Another tip is that someday I would love to own a cut-proof glove that reminds you of fine chain-mail mesh It costs about $20 in a good grocery store that has an accessories department. However, until then, i simply put on 3 pairs of latex gloves on each hand ~ saves the knuckles & finger-tips - ya kno ? Good to also have for the mandoline in case your hand slips off the veggie holder !

Bon Appetit !

NDY

A quick, satisfying breakfast I like to have in a hurry is to toast two slices of Pepperidge Farm or other thinly sliced cinnamon raisin bread ( I toast mine in the oven - It's crispier ! ).Then after placing the two slices separately on a micro waveable plate, place one slice of Lo Cal yellow cheese on each slice . Microwave for 10 seconds, putting the sides together very quickly. Slice them into quarters diagonally eating them slowly, savoring the flavor. Try 2 bread & butter pickles on the side ! Yum !

You should always chew your food slowly & thoroughly ~ Not only is is better for your digestion, it makes your brain believe it is full sooner.

NDY

Here is a great dip recipe to have with some fiberous whole grain crackers or chips !!

Login with Facebook
Common Guacamole Myths, Mistakes
By Kwala Mandel | Game Time Guide – Wed, Feb 1, 2012 6:18 PM EST

A projected 71.5 million pounds of avocados will be consumed during the Super Bowl, and it's hard to avoid all the guacamole and chips (in fact, some Super Bowl parties are first and foremost Guac Bowls, where the competition gets vicious for the title of best spread). But before attempting to throw any old ingredients together with an avocado, take some advice from the experts.
The most important ingredient is ripe avocados. The least is the avocado pit, which people often leave in guacamole bowls thanks to a belief that it will prevent the oxidation that turns guac brown. It's a common mistake, but leaving the pit won't offer any kind of protection. "It will keep the area directly under the pit from browning, but no more," says Jan DeLizer of the California Avocado Commission.
The real solution, says Golden Door spa executive chef Curtis Cooke, is to place a piece of plastic cling wrap directly on the surface of the guacamole to protect it from oxygen exposure. "I also use lime juice, an acid, to keep my guacamole green," says Cooke.
[ More on Yahoo!: Full coverage of the biggest Super Bowl parties ]
There are 500 varieties of avocados, but Hass makes the best guacamole (look for the pebbly, dark skin). Avoid the mistake of making guacamole with the smooth, green-skinned avocados. "They have higher water content and don't have the full-bodied creamy richness," says DeLizer.
Choose darker avocados that have a slight give when gently squeezed in the palm of the hand. "If you have no other choice than to buy really green avocados and you need to ripen them within a couple of days, place the green avocados in a brown paper bag and store it in the pantry," says Cooke. "To help speed up the process, you can add an apple or banana to the bag because they release ethylene gas, which naturally ripens fruits."
[ Related: Dorito's girl Ali Landry shares Super Bowl commercial scars ]
Finally, don't make the mistake of preparing your guacamole too far in advance. "It's a time-sensitive dish," says Cooke. "Plan to serve it within a couple of hours of making it.
"For those who have Super Bowl plans, Cooke shared his recipe.
Guacamole
3 avocados, diced
1 serrano, roasted, minced
1 tomato, roasted, diced
2 T red onion, minced
1 lime, juiced
2 T cilantro, minced
¾ t sea salt
Preheat an oven to 400 degrees. Place the serrano and tomato on a baking sheet and roast for 8 minutes, or until the skin is blistered on the vegetables. When the serrano and tomato are cool enough to handle, peel them and dice.
In a medium bowl, combine the avocado, salt, and lime juice. Mix well to completely incorporate all the ingredients. Fold in the serrano, tomato, red onion, and cilantro.
Add in ingredient options
¼ cup roasted corn (add to existing recipe)
1 chipotle pepper, minced (replacing the serrano)
2 T ancho chile (rehydrated and minced, replacing the serrano)

Recipe courtesy Chef Curtis Cooke -- Golden Door spa
Yahoo Shine


I wanted to list a couple of tips also in addition to this recipe ...

1. NEVER use spray- type of lubricants in non stick pans as it burns easily and will eventually destroy the non stick coating of the pan. Use what ever low cal solution of alternative oil there is available such as peanut oil,or if necessary, corn oil.

2. You may make Oat Flour by swirling the dry quick oats cereal in your blender until it is to the consistency or texture of flour that you prefer it to be.. You will need to check your cooked / baked product often to see what difference the addition of this flour will make.. it can be used by proponents of the Hot Oatmeal crowd that declare it's auspices in the prevention of the formation of cholesterol in the blood stream. This may be substituted for parts of the flour in any baked good recipe.


NDY

HOW ABOUT ANY OF YOU GOOD NEIGHBORS SHARING SOME OF YOUR FAV METHODS OF WEIGHT LOSS TIPS, RECIPES OR EXERCISES ?

Thanx
NDY

I have not lost any weight, but I would like to, I have a back injury, my PT is supportive of Pilates. I have gone to 2 classes. I have to do my own version of most, yoga classes are too full right now. I used to go to the gym all the time, now, not so much. I love to walk.

i was going to the gym almost everyday last year until December when I hurt my back lifting a box of ironstone dishes ! I hope to go back and at least restart my water aerobics training.

Here s a nice article from Eating Well magazine. Called, " 7 of the Healtiiest Foods You Should be Eating but aren't "!

http://www.eatingwell.com/nutrition_health/nutrition_news_information/7_of_the_healthiest_foods_you_should_be_eating_but_aren_t?utm_so










































































































































































































































































































































TY !

I was going to the gym almost everyday last year until December when I hurt my back lifting a box of ironstone dishes ! I hope to go back and at least restart my water aerobics training.

Here s a nice article from Eating Well magazine. Called, " 7 of the Healtiiest Foods You Should be Eating but aren't "!

http://www.eatingwell.com/nutrition_health/nutrition_news_information/7_of_the_healthiest_foods_you_should_be_eating_but_aren_t?utm_sou

There are a lot of good recipes here.

NDY

A Simple Snack

Strawberry Pinwheels

4 (8 inch) whole grain tortillas
4 Tbsp low fat garlic herb cheese spread
1/2 lb fresh strawberries hulled and sliced
6oz sliced low-sodium ham cut into thin strips
2 c shredded dk green lettuce

1. Spread each tortilla with 1 Tbsp cheese, leaving 1/2 " border
2. Divide strawberries and ham evenly among tortillas; to each tortilla with 1/3 c lettuce and roll up.
3. Cut each roll crosswise into 4 pieces to make total of 16 pinwheels cut side up, on serving plate.

Prep: 10 min
Cook: none Serves: 4

NDY

(Anyone else have a good weight loss recipe?)

Eat Like a Viking, Live Longer!

Posted in Healthy Eating by Dr. Georgianna Donadio on Feb 02, 2012
As with the rest of the Western countries; many Danish, Swedish, and Norwegian citizens are eating too much processed food, too much fatty food, French fries, pizza, pasta, and sugary foods. As a result of this “westernization” of their diet; they now suffer from high rates of heart disease, diabetes, and cancer.

In the February 23, 2011 issue of the Journal of Nutrition, a report was published about the lifestyles and dietary habits of over 57,000 Danes, between the ages of 50 to 64 years old. Multiple lifestyle factors were examined. The lifestyle factors included: exercise, body mass /weight, smoking, alcohol, and education. After accounting for these lifestyle differentiations; the researchers, collecting and analyzing the data, found a strong correlation between eating traditional Nordic foods, and how long the subjects lived.

Over the 12-year study and follow-up period, the men who most closely followed this traditional Nordic diet had a 36% lower risk of dying during that 12 year follow-up period. The women participants showed a 25% reduction in their risk for dying during that same 12 year follow-up period.

Whole-grain rye bread was consumed daily by most of the study participants. They consumed two and a half slices of the whole-rye bread on average. The consumption of the whole-grain rye bread appeared to have the strongest positive effect, particularly with the male participants.

Cabbage is also a commonly consumed staple of the Nordic diet. Cabbage, both red and green, has been shown to enhance health and nutritional status, along with reducing disease statistics. Cabbage has high levels of dietary fiber and also contains a sulphur-containing compound, isothiocyanates, which have been shown to reduce cancer and heart disease.

Root vegetables, which contain highly levels of phytochemicals, have been shown to neutralize free radicals that damage cells and can cause cancer and other diseases. Carrot, turnips, and parsnips are all excellent root vegetables to incorporate into your diet.

Wild berries, pears, and apples are also readily available in Scandinavia. These delicious foods are rich in omega-3 fatty-acids, antioxidants, and phytoestrogens, all of which have been shown to lower risks of cancer. Even cultivated berries, found in U.S. grocery stores, are a good source of these excellent nutrient disease preventers.

This highly plant based diet has showed positive results in reducing weight and extending life-span, and you may wish to consider giving it a try and seeing how you feel. It may be that eating like a Viking is the way to go, dietary!

- Dr. Georgianna Donadio
http://www.dailystrength.org/health_blogs/georgianna-donadio/article/eat-like-a-viking-live-longer

HUGS
NDY

This unbeilevable recipe is from Weight Watcher's but it LOOKS like a thousand calories !

NANAIMO BARS
1.Line a 9-inch square baking pan with plastic wrap.
Melt 1/4 C light butter in a saucepan over medium heat.
Add 1/4 C sugar, 1/3 C unsweetened cocoa, and 1 egg; cook 1 minute.
Stir in 1 C low-fat graham cracker crumbs, 3/4 C rolled oats, 1/2 C unsweetened shredded coconut, 1/4
C chopped walnuts, and 1 tsp vanilla
Pat the mixture into the bottom of the pan. Freeze until firm, 30 minutes.

2. With an electric mixer, beat 4 tsp. light stick butter and 1 Tbsp. fat-free milk. Beat in 2 C sifted
confectioner's sugar and 1/2 tsp vanilla. Spread over the crust and chill 15 minutes. Microwave 2 oz.
bittersweet chocolate and 2 tsp.light stick butter 10 seconds; stir. Spread over the filling; chill 2 hrs. Cut
into 20 bars.

PER SERVING ( 1 bar(): 145 CAL, 6 G FAT, 0 G TRANS FAT, 15 MG CHOL, 34 MG SOD, 23 G CARB, 2 G FIB, 2 G PROT, 13MG CALC, Points value: 3

DELICIOUS !!

HUGS
NDY

Here is a great website I just discovered !

http://ww25.ifoodtv.com/?srt=1329715125524&refurl=

It is very diversified and there are a lot of alternatives for weight loss and a healthy diet !

NDY

NDY, you have some wonderful ideas. I always wonder what to do with all the apples in
the 5 pound bag.. I'm too cheap to buy a few at a time. Freezing them sound like a good
idea. I really don't need to lose weight but I have a problem with high cholesterol and I
can't take statins. I am trying the Paleo diet right now.

Dee