Tag Archives: Nutrition

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Pumpkin Seeds: Amazing Natural Cure-all


 

Reblogged: From Yahoo Health

 

Pumpkin Seeds: Amazing Natural Cure - all Nutrition

 

Considered medicinal for more than 3,000 years in different parts of the globe, pumpkin seeds have a remarkable array of health benefits, new studies show. Packed with magnesium, calcium, potassium, iron, zinc, and vitamin K, these tasty treats are rated as one of the world’s healthiest foods.

 

In fact, a recent study showed that pumpkin seeds, which are rich in omega-3 fatty acids, offer a heart-healthy noshing option by reducing blood pressure. Also known as pepitas, the flat, dark-green seeds may also lower cholesterol, reduce diabetes risk, aid weight loss, improve your mood—and even fight cancer.

 

Here’s a look at some of the surprising ways this super-squash can protect your health.

 

1. Fights cancer

 

A new study published in Current Pharmaceutical Design reports that compounds known as cucurbitacins can help combat cancer–and pumpkin seeds are loaded with them. These compounds have been shown to kill various types of cancer cells and also have potent anti-inflammatory properties. “Taking all of these effects into account, cucurbitacins may prove useful in the treatment of different types of cancer,” researchers from University of Valencia, Spain report.

 

In another new study, German scientists found that eating pumpkin seeds lowered the risk of breast cancer by 23 percent in postmenopausal women. The study involved comparing dietary data from 2,884 women who developed breast cancer and 5,509 healthy women. The study also found that eating sunflower seeds and soybeans lowered risk.

 

Celebrities Who’ve Faced Breast Cancer

 

2. Boosts prostate health

 

Pumpkin seeds are just as beneficial for men, too. Pumpkin seed oil has been used to manage benign prostate hypoplasia (an enlarged prostate). In addition to the oily parts of the seeds, other phytochemicals may also help treat the condition. These compounds can also be found in flax seeds, saw palmetto berries and soy. According to this study, published in International Journal of Oncology, a dietary supplement containing pumpkin seed may combat the growth and spread of prostate cancer.

 

Prostate Cancer: What You Should Know

 

3. Diminishes hot flashes and improves mood

 

Looking for a natural way to cool off from hot flashes? A 2011 double-blinded study suggests that pumpkin seed oil can reduce hot flashes, headaches, and joint pain and improve mood swings in post menopausal women, compared to a control group of women who were given lookalike capsules containing wheat germ oil. The same study noted that pumpkin seed oil improved women’s HDL (good) cholesterol levels and reduced blood pressure.

 

4. Lower bad cholesterol

 

In addition to boosting levels of HDL, pumpkin seeds contain phytosterols. In one analysis of 16 previous studies involving 509 people, these compounds reduced LDL (bad) cholesterol by an average of 13 percent, while total cholesterol dropped by 10 percent. Phytosterols work by blocking the absorption of cholesterol in your intestines and can lower the amount of cholesterol in your blood. A 2011 study recommended daily intake of phytosterol-rich foods as a natural way to lower cholesterol and reduce heart disease risk.

 

5. Decrease the risk of diabetes

 

In the world of super foods, pumpkin seeds are a must-try for diabetics. They are high in iron and heart-healthy unsaturated fats. In animal studies, researchers have indicated that the compounds in pumpkin may be successful in managing insulin levels and diabetes risk.

 

In fact, pumpkin was so beneficial in improving the health of diabetic mice that the Chinese researchers recommended that its compounds be developed into a new anti-diabetic medication for people.

 

6. Drive weight loss

 

Pumpkin seeds may also help you shed pounds. They are packed with fiber and protein—two important components for weight loss. Just one ounce of pumpkin seeds includes five grams of protein, which can keep you fuller longer.

 

Chow down in moderation, because a cup of pumpkin seeds in the shell contains about 285 calories, along with 12 grams of fat, while husked seeds contain 720 calories per cup.

 

7. Ease social anxiety, depression—and boost your mood

 

While pumpkin seeds are great for your body, they can help your mind as well. A study indicates that de-oiled pumpkin seed taken with glucose may be effective in treating social anxiety, and it may aid in treating depression. Speaking of mood-enhancers, a recent report indicates that pumpkin may help increase sex drive as well.

 

11 Symptoms of Low Testosterone

 

8. Ease arthritis

 

You may be able to eat your way to arthritis relief by snacking on pumpkin seeds. A 2005 study found that pumpkin oil reduces inflammation that causes arthritis. Pumpkin seed oil has the effects of indomethacin, a popular anti-inflammatory drug, and offers an all-natural way to treat arthritis symptoms.

 

9. Prevent osteoporosis

 

People with a zinc deficiency may want to consider snacking on pumpkin seeds. They are a substantial source of zinc, a mineral low in many people with bone fractures. In just a quarter of a cup, pumpkin seeds deliver 17 percent of your daily intake value of zinc.

 

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Shrimp and Andouille Gumbo


Reblogged: from The Daily Meal                                                                                                                             Shrimp and Andouille Gumbo 

For authenticity, Eric recommends using Cajun andouille, a pork-based sausage that is fatty and heavily smoked but not heavily spiced. La Place, has declared itself the andouille capital, hosting an annual festival every October, but when Eric returns to his family’s home in Los Angeles to host their annual gumbo gathering, he frequents Pete’s Louisiana Style Hot Links in Crenshaw. Says Eric, “We have to buy extra to make sure that there is enough left after everybody snacks on them.” If none are available, any smoked pork sausage will work.

INGREDIENTS

  • 1 whole chicken
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces andouille sausage
  • 1 smoked ham hock
  • 1 gallon chicken stock
  • 1 tablespoon leftover cooking fat, such as chicken fat or bacon grease
  • 4 ribs celery, coarsely chopped
  • 2 large yellow onions, coarsely chopped
  • 1 small green bell pepper, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 1 small poblano pepper, seeded and coarsely chopped
  • 8 cloves garlic, minced
  • 2 teaspoons smoked hot paprika
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried ground sage
  • 1/4 teaspoon cayenne pepper
  • 4 bay leaves
  • 1 cup canola oil
  • 1 1/4 cups all-purpose flour
  • 1 pound small Maine red shrimp (in season) or other small fresh shrimp, peeled
  • 1 tablespoon filé powder
  • 2 tablespoons minced parsley
  • 1 tablespoon minced oregano
  • 2 tablespoons minced sage
  • Cooked white rice
  • 4 thinly sliced scallions (optional)

    DIRECTIONS

    Preheat the oven to 450 degrees.

    Season the chicken liberally both outside and inside the cavity with salt and pepper. Tuck the wings underneath the bird (twist at the joint) and tie the drumsticks together with string or twist ties. Place it breast-side up in a roasting pan. Roast to an internal temperature of 165 degrees, 45-55 minutes, or until the skin turns deep golden brown and juices from the center of the bird run clear into the pan when you tip them out.

    Remove from the oven and rest for 25 minutes, until the chicken is cool enough to handle.

    Meanwhile, lower the oven to 350 degrees. Roast the andouille in a small roasting pan until fully cooked, about 20 minutes. Remove from the pan and set aside to cool, then slice into bite-sized pieces and set aside. (Grace saves the sausage fat left behind in the roasting pan to use for sautéing the trinity later on in the recipe.) Return to the rested chicken and remove and discard the skin. Pull the meat from the carcass, chop into bite-sized pieces, and set aside. Return the bones back to the pan and roast in the oven until bones are deeply browned, about 25 minutes. This step is optional but adds depth of flavor to the finished stock.

    Transfer the roasted bones to a large pot. Add about ¼ cup water to the drippings in the hot roasting pan and scrape up the browned bits clinging to the bottom. Pour the resulting liquid into the pot. Add the ham hock and chicken stock. Bring to a boil, then lower the heat to medium-low and gently simmer for 1 hour, skimming away fat and impurities that rise to the surface.

    Strain the resulting stock through a fine-mesh sieve, reserving the liquid and the ham hock separately. Rinse the pot of any residue and return the stock to it. Discard the chicken bones.

    Once the ham hock is cool enough to handle, pick off the meat, chop into bite-size pieces, and set aside.

    In a large skillet over high heat, melt the fat. Add ½ the trinity (onions, celery, and peppers) reserving the rest for later. Reduce the heat to medium-high and sauté for 5 minutes, until the vegetables soften slightly. Add the garlic and continue to cook until the vegetables are tender, about 5 more minutes. Add the vegetables to the stock along with the paprika, dried herbs, cayenne, and bay leaves. Bring to a boil, then reduce the heat. Simmer briskly for about 1 hour, until the liquid is reduced by ¼, then season with salt and pepper.

    To make the roux, pour the canola oil into a large skillet, preferably cast iron, and whisk in the flour to create a wet paste. Cook over medium heat, whisking often and employing patience, until the roux darkens past the “peanut butter” stage, taking on a deep, dark chocolate color and a rich, nutty aroma, about 30 minutes. Turn off the heat and carefully add the remaining chopped trinity vegetables to the roux, continuing to stir constantly until the vegetables stop spitting, 3 to 5 minutes. Transfer the roux to a large mixing bowl and cool for 15 minutes. Slowly whisk 2 cups of hot stock into the roux to thin the consistency.

    Now it’s time to pull the gumbo together! Pour the thinned roux back into the pot of hot stock (now properly reduced), whisking vigorously to incorporate it. Add the reserved chicken, ham hock, and sausage along with the shrimp, filé, and fresh herbs. Bring to a boil, then reduce the heat. Simmer until the gumbo has thickened and the shrimp are cooked, about 25 minutes. The final consistency should be somewhere between a soup and a stew, or as one cook describes, “muddy.” If it is too thin, reduce the liquid until it reaches the desired consistency. Too thick? Add water or stock. When finished, season with salt and pepper.

    To serve: Spoon gumbo into large, flat bowls, then spoon a liberal mound of rice in the center. Scallions are the authors’ addition for color and texture; good Creoles or Cajuns would eat their bowls neat. Leftover gumbo tastes better the next day — even better the day after that — and can be saved for up to a week in the refrigerator.For more great Recipes visit http://www.thedailymeal.com/

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30 Foods Under 40 Calories


30 Foods Under 40 Calories

Have you ever heard the theory that certain foods have a negative caloric effect, meaning they burn more calories during the digestive process than they contribute? (Celery and apples are often cited as examples.)

Turns out the negative calorie theory is a myth. But that doesn’t mean some foods aren’t incredibly low-calorie and super-nutritious. Here’s a list of our favorite almost zero-calorie foods.

Calories: 4 per cup

This delicate, peppery amazingly low in everything you don’t want, especially calories, fat, saturated fat, and cholesterol. It is, however, loaded with crunch and packed with fiber, vitamins A, C and K, and other nutrients, including potassium.  green is Perfect in salads, soups, or anywhere you would use leafy greens, arugula may even boost your romantic life! Evidence suggests that the minerals and antioxidants packed into dark, leafy greens are essential for our sexual health because they help block absorption of toxins that dampen the libido.

Calories: 27 per cup

Asparagus is traditionally known as a detoxifying food, because it contains high levels of an amino acid that act as a diuretic, flushing excess fluid out of your system. It also helps speed the metabolism of alcohol and other toxins (it’s a surprising hangover remedy).

Asparagus is also a powerhouse of vitamins and minerals, including vitamins A, C, E, and K, B6, folate, iron, copper, and even protein. We love the tender shoots in their most natural form, raw and tossed into salads, or steamed


Calories: 10 per cup

Clear beef, chicken, miso, seafood, or vegetable broth is a dieter’s secret weapon, nourishing and filling your body for almost zero calories, especially if you toss in leafy greens and lean meat. Broth is the ultimate “high volume food,” meaning you can eat large amounts for very few calories and still feel full. It all comes down to calories per bite, or in this case, slurp

“By choosing foods that have fewer calories per bite, your portion size grows, but your overall calorie count decreases,” explains Barbara Rolls, PhD, the creator of volumetric and author of the new book The Ultimate volumetric Diet. “So you end up with a satisfying amount of food.” If you would like to read more visit the link below. http://health.yahoo.net/articles/nutrition/photos/30-foods-under-40-calories#4

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Fabio’s Pasta and Bean Soup


Reblogged:from Shine                                                                                                                                         Fabio’s Pasta and Bean Soup                                                                                                                                                                                                                    Nothing is better for families on a budget than the classic Pasta E Fagioli, Fabio’s super simple and delicious one pot soup with pasta and beans. It’s so flavorful, you’ll forget that it’s VEGETARIAN!

Tips:

  • Beans 101- High in protein and virtually fat-free, these delicious pods are versatile and packed with nutrients. The secret to cooking dry beans without soaking them overnight? Choose smaller beans.
  • Find the Perfect Pasta for Your soups, Soup is a great place to use up spare pasta: break up large noodles, or just add small shapes. Don’t add it until the last few minutes of cooking, and keep pasta on the side when storing soup for later use.
  • Cast-Iron CookwareThe Perfect Soup Pot. Cast-iron is able to maintain and withstand very high temperatures, so pots and pans are able to go from stove top to oven with no hassle. Their heavy weight distributes heat evenly, ensuring perfectly cooked dishes.

 

Ingredients:

3 tbsp. extra virgin olive oil

2 carrots, diced

1 onion, diced

2 celery stalks with leaves, diced

1 fennel bulb

3 bay leaves, dried

6 sprigs thyme

¾ lb. Borlotti beans

pinch sea salt

4 garlic cloves – grated

2-3 quarts chicken or vegetable stock

28 oz. can diced tomatoes

pinch sea salt

pinch fresh ground black pepper

extra virgin olive oil for drizzling

2 cups small shaped pasta

20 fresh basil leaves

 

Method:

Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.   Add carrots, onions, and celery and stir. Meanwhile, dice fennel. Add to pot and stir.Strip the thyme sprigs over the pot and discard sticks. Add bay leaf. Sauté about ten minutes, or until the vegetables caramelize and start to soften. Add Borlotti beans and grated garlic; stir.Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil. Stir, cover, and boil for one hour, or until beans are soft. Add pasta and cook for five minutes. If you don’t plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored. Chop basil and add to pot. Stir thoroughly, and remove from heat. Remove bay leaves and serve immediately

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Do These 9 Things in Your Kitchen to Lose Weight


  Reblogged:from Shine                                                                                                                     Do These 9 Things in Your Kitchen to Lose Weight
The kitchen is the heart of the home, but it’s also the place that can make or break you on the weight loss front. If you’re on a quest to slim down, do these nine things in your kitchen.

Make fruits as accessible as a bag of chips: Wash, cut up, and store fruits such as grapes, melon, kiwi, pineapple, and apples in reusable containers in the fridge so they’re easy to grab. Make sure they’re right up front at eye level so they’re the first thing you see when you open the fridge door.

Prepare a big container of salad: Having a salad before dinner is a great way to fill you up so you eat less of the main course, but preparing a salad every night takes so much time that it’s tempting to skip out. Ensure you get a bowl of greens every night by making an enormous bowl of salad at the beginning of the week. You’re sure to eat a salad with dinner if it’s already made – just scoop out a bowl, top with vinaigrette, and enjoy.

Have measuring cups and spoons on the counter: Measuring your food will keep portions in check since overestimating serving sizes is a huge reason people don’t lose weight. Seeing measuring spoons and cups on your kitchen counter will be a visual reminder not to forget to use them.

More from FitSugar: The 6 Foods Every Runner Needs to Eat

Pre-make snack packs: You know what happens when you eat chips or crackers out of the box – you practically end up polishing off the entire package! Take your favorite healthy snacks such as mixed nuts, popcorn, cheese, and fresh fruit, grab some Ziploc baggies, and make some 100-calorie or 150-calorie snack packs you can keep in your cupboard or fridge.

Ditch the unhealthy foods: Your hubby and kids might be fans of an occasional can of soda, bowl of cookie dough ice cream, or Hershey’s Kiss, but if those foods are within your reach, you’re bound to crave them. Throw out or give away the junk because if it’s not in your kitchen, you can’t be tempted to eat it.

Use smaller-sized plates: When we prepare a plate of food, we feel the need to fill it up completely. If you start out with a smaller-sized salad plate, there’s only so much you can pile on, so you’ll end up consuming fewer calories.

More from FitSugar: 4 Monday Metabolism Boosters

Freeze fruits and veggies: Buy larger bags of fruits and veggies at the store and wash, cut, and store them in baggies in the freezer. You’ll not only save money when you buy in bulk, but you’ll also have them on hand to add to your smoothies, yogurt, pasta dishes, soups, and omelets.

Double or even triple the recipe: Whether you’re making soup, roasted veggies, quinoa salad, or something else for dinner, don’t just make enough for one meal. Package the leftovers in containers you can easily grab for the next few days’ meals. If your lunch or dinner is already prepared, you won’t have to resort to unhealthy takeout.

Put food away before you sit down to eat: After you’ve cooked up an amazing vegan mac and cheese, serve yourself an appropriate serving size and then wrap it up and put it in the fridge. If you leave it out, you’re more likely to go back for unnecessary seconds or thirds. Out of sight means off your hips.

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It’s Too Darn Hot: How Heat Affects Your Weight Loss


Reblogged:from Huffington Post                                                                                                                               It’s Too Darn Hot: How Heat Affects Your Weight Loss                                                                                                                                                                                                                   The heat waves streaking across the country bring up questions in people’s minds about whether they should change their eating and drinking habits in such conditions.

Do our calorie needs change, or does our metabolism increase during the hot summer temps? Well, maybe yes, but probably no. Our bodies are well-tuned to keep things at status quo. If anything, our metabolism may go up when we’re cold, as our bodies need to work harder to maintain our temperature (by shivering). In the heat, our bodies actually slow down a bit to try to conserve energy so as not to overheat. But none of this really makes any significant change in our BMR or how many calories our body needs.

What is important to note is that in hot weather your body is prone to dehydration, and this actually can have an effect on your metabolism. In the course of an average day, sweating, breathing, and waste elimination together leach more than 10 cups of water out of your body — and that’s without exercise. If you don’t replace what you’ve lost, you may become dehydrated; your system literally begins to dry out.

Some people say that their appetite decreases when it’s hot outside. If that’s the case, you should still try to eat small, frequent healthy meals throughout the day. Many people find cool gazpacho refreshing in hotter weather. Try my easy recipe for Icy Gazpacho With Fresh Lime.

The takeaway here: When it’s hot outside, drink plenty of water, and don’t skip your workout! When it’s super hot outside, try not to exercise during the hottest part of the day, especially if you’re exercising outdoors. Early morning and evenings are your best bet. To make sure your body doesn’t overheat, monitor your heart rate. Some people invest in a simple heart rate monitor. It’s also important to don the appropriate workout attire. Don’t wear sweats or heavy clothes while working out when it’s hot. Sweating more doesn’t help you burn more calories; it just may dehydrate you more. And most important, as I mentioned, stay hydrated!

We’re mostly made of water — on average, it comprises around 60 percent of the human body. Specific components of our bodies are even more watery: muscle tissue is 75 percent water, while blood is 70 percent water. Water aids in the absorption of nutrients from the food we eat, and it helps eliminate waste from the body.

Dehydration lowers your body’s energy levels. Because blood is mostly water, when you’re dehydrated the volume of your blood diminishes, lowering amounts of oxygen and nutrients that reach your tissues. Recent studies show there’s a trickle-down effect on metabolism: Dehydration can slow your system to such an extent that you burn fewer calories than you would otherwise during the course of the day. And dehydration can cause other undesirable symptoms, including headache, dizziness, muscle weakness, and a dry, sticky mouth.

If those negative side effects aren’t enough to send you to the faucet to fill a glass, consider that drinking ample water can help maintain a healthy weight. The volume of a glass of water in your belly can make you feel full, and water dilutes sodium levels in your body, combating fluid retention. And if you try drinking a glass of water whenever you feel the urge to snack, you may discover the cause was thirst, not hunger — thereby staving off nibbling.

To stay well-hydrated, follow these guidelines:

  • Aim for eight to 12 glasses a day. Keep a large glass on your desk to track your daily intake. When I’m working at home, I fill a half-gallon pitcher of water each morning to drink throughout my workday. Some days I drink more!
  • Hydrate more when working out. Consume six to eight ounces of water every 20 minutes when exercising, and then have two eight-ounce glasses afterwards to restore fluids. If you plan to exercise for more than an hour, plan for it in advance — up water intake before you work out, hydrate well during exercise, and then chug plenty of fluids after the event.
  • Avoid drinking your calories. Sodas and fruit juices may quench your thirst, but they’re loaded with sugar. Similarly, sports drinks can pack a calorie punch. Unless you exercise for more than an hour, you can replenish your fluids and nutrients using water and healthy post-workout snacks instead.
  • Watch out for drinks that dehydrate. Sound like an oxymoron? Caffeinated soda, tea, coffee and alcohol all have a diuretic effect, causing fluid loss. If you drink coffee or a cocktail, follow-up with an extra water chaser to stay in balance.

If you have a tough time downing enough water, try these strategies:

  • If you dislike the lack of flavor, add herbs like mint or basil, or slices of citrus fruits or cucumber to a pitcher of water. Your next glass will be infused with refreshing taste.
  • Try tea — hot or iced. It’s calorie-free and flavorful. Green tea is another option; its caffeine is surrounded by tannic acid compounds that slow its release into the bloodstream, minimizing its dehydrating effects. Green tea is also a good source of the antioxidant EGCG, which has a mild metabolism-boosting effect. Four cups of green tea per day can kick up your metabolism by 80 calories. Its rich antioxidant reserves are also thought to help combat diseases from Alzheimer’s to cancer.
  • If you routinely turn to other beverages once the day is underway, drink a couple of glasses of water right away when you wake up. You’ll make up for fluids lost overnight and be well on your way to a hydrated day.

The recipe below is for a refreshing drink that’s perfect for spring. Make a jug to keep in your fridge, and you’re guaranteed to quaff healthily all day long!

Zinger Green Tea

Packed with antioxidants, this tea is bursting with flavor, too. Fresh lime juice gives it a tangy zing and a wallop of vitamin C. Makes six servings or 1.5 quarts.

Ingredients

6 cups water 1 cup firmly packed fresh mint leaves 3 green tea bags 1.3 cups agave nectar 1.3 cups fresh lime juice 6 lime slices, for garnish

Instructions:

Bring the water to boil in a three-quart saucepan. Add the mint and tea bags, remove from the heat, and let steep for five minutes. Strain. Stir in the agave and lime juice. Serve hot or iced, garnished with the lime slices.

Mint Factoid: The mint family includes basil, marjoram, oregano, thyme, and rosemary, among others. All are excellent sources of antioxidants. Their leaves have glands containing essential oils, which provide their distinctive flavors.

Nutrient Analysis Per Serving: 43 calories, 0 g protein, 12 g carbohydrates, 0 g total fat, 0 g saturated fat, 0 g monounsaturated fat, 30 mg omega-3, 2 g fiber, 1 g sugar, 13 mg sodium

So how will you take advantage of the summer heat and make it work for you?

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‘Extreme Makeover’: Jarvez Hall Loses Nearly Half His Body Weight


Reblogged:from Yahoo News                                                                                                                                                                                                  ‘Extreme  Makeover‘: Jarvez Hall Loses Nearly Half His Body Weight                                                                                                                                                                                                      By the time Jarvez Hall reached his 28th birthday, he was already dangerously obese.

His weight gain had started years before, spurred by a passion for playing football and encouragement from others.

“Middle school is when I started getting big,” Hall of Portland, Ore., said. “People encouraged me to get big. ‘Oh, you’re big, that means you’re more manly. You’re big. You’re strong and tough.’”"So I was actually excited,” he said. “I wanted to be big.”

Hall went on to play football at Oregon State University but eventually  his football career and the weight piled on, reaching its peak as his  beloved mother struggled with sickle-cell anemia.

“When my mom got sick, that is when my weight got worse,” he said.

Hall met the love of his life, Adriana, and asked for her hand in marriage. The day before they walked down the aisle together, however, he wrote a letter to Chris Powell, fitness expert and the trainer on                 ABC’s “Extreme Makeover: Weight Loss Edition,” asking for help.

Watch: Man loses more than half his body weight on ‘Extreme Makeover’

When Powell arrived to help, Hall weighed 548 pounds at his first weigh-in.

“Wow, I look at this number and I’m motivated,” he said at the time. “My goal is to get into the “twos” and officially bring sexy back.”

In the next year, with Powell at his side, Hall pushed through the highs and lows of his weight-loss journey.

“I’m just going to keep pushing because I can’t be 548 [pounds],” he said. “The next number after 548 is death.”

After one year on Powell’s program, Hall weighed in at 267 pounds and had dropped from a size 70 waist to a size 38. His total weight loss came to more than 280 pounds.

“My world is so different now because I can appreciate the small things in life,” Hall said today on “        Good Morning America” alongside Powell. “Just coming here, I got to fly on an airplane and sit in one seat and not have a seat-belt extender. I don’t have to worry about where I’m going to sit. I can sit in a movie theater.”

Powell says it was the same determination that helped Hall succeed as an athlete that pushed him in his weight-loss journey.

“He [Hall] is the epitome of perseverance and persistence,” Powell said. “He fell sometimes like we all do. We’re all human and it happens on the journey but every single time he did he got right back up. He attacked every single day like it was a brand-new day and he kept going and this is where it gets you.”

Also appearing on “GMA” with Hall was his now-wife, Adriana, the woman who sparked his weight-loss journey on the eve of their wedding. Adriana, who lost weight along with her husband, is now expecting the couple’s first child.

“I can go places and live life with my wife and enjoy it,” Hall said of his new life. “It’s amazing.”                                                                                                                                                                                                   Here Is a link to Hall’s Inspiring Video http://gma.yahoo.com/blogs/abc-blogs/extreme-makeover-jarvez-hall-loses-nearly-half-body-134034289–abc-news-health.html

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Baked Stuffed Peppers


Reblogged:from Mr.Food                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Baked Stuffed Peppers                                                                                                                                                                                                    Our over-stuffed veggie Baked Stuffed Peppers are a  super change-of-pace easy side dish.Colorful red and green bell peppers serve as tasty edible bowls for a stuffing that teams with any main  dish.                                                                                                                                                                                              Cooking Time:25  minBaked Stuffed Peppers

Ingredients

  • 1/4   cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 ripe tomato, finely chopped
  • 1/4   cup chopped fresh parsley
  • 3/4   cup Italian bread crumbs
  • 1/4   teaspoon salt
  • 1/4   teaspoon black pepper
  • 2 red or green bell peppers, split lengthwise and cleaned (see  Options)
  • 1 tablespoon grated or shredded Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with  cooking spray.
  2. In a large skillet, heat oil over medium heat. Add onion and garlic, and  saute just until softened. Remove from heat and add remaining ingredients except  pepper halves and Parmesan cheese; mix well.
  3. Fill peppers evenly with mixture and place in prepared baking dish.  Sprinkle with Parmesan cheese.
  4. Add 1/4 cup water to baking dish, cover with foil, and bake 20 minutes.  Remove dish from oven and carefully remove foil; return dish to oven and bake  for an additional 5 to 7 minutes, or until peppers are tender and the filling  is heated through. Serve immediately.

Visit their site at http://www.mrfood.com/  for more great recipes,they also offer free ebooks.

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How can I keep track of how much I am eating?


 Rebogged:from Weight-Control Information Network                                                                                                                                                                                        How can I keep track of how much I am eating?                                                                                                To control your weight, you need to do more than just choose a healthy mix of foods. You should also look at the kinds of food you eat and how much you eat at a time

A food diary can be a good way to keep track of how much you are eating. Write down when, what, how much, where, and why you eat. This action can help you be aware of how much you are eating and the times you tend to eat too much. You can keep a food diary in a notebook, on your cell phone, or on a computer.

Figure 2 shows what 1 day of a person’s food diary might look like. As shown in the diary, this person chose relatively healthy portion sizes for breakfast and lunch. At those meals, she ate to satisfy her hunger. She had a large chocolate bar in the afternoon for an emotional reason. She ate because she was bored, not because she was hungry.

By 8 p.m., this person was very hungry and ate large portions of food that were high in fat and calories. She was at a social event and did not realize she was eating so much. If she had made an early evening snack of fruit and fat-free or low-fat yogurt, she might have been less hungry at 8 p.m. and eaten less. By the end of the day, she had eaten a total of 3,930 calories, which is more than most people need to eat in a day. Repeatedly eating excess calories over time can cause weight gain.

If, like the woman in the food diary, you eat even when you are not hungry, try doing something else instead of eating:

  • Take a break to walk around the block.
  • Read a book or magazine or listen to your favorite music.
  • Try doing something with your hands, like knitting or playing cards or checkers.
  • Try drinking water or herbal tea without sugar or eating a low-fat snack such as an apple if a craving hits you.
  • If you are at work, grab a co-worker on the job and go for a quick walk.
    Figure 2. Example of a Food Diary Thursday
    Time Food Amount Place Hunger/Reason Calories*
    8 a.m. Coffee, black 6 fl. oz. Home Slightly hungry 2
    Banana 1 medium 105
    Low-fat yogurt 1 cup 250
    1 p.m. Turkey and cheese sandwich on whole-wheat bread with mustard, tomato, low-fat cheese, and lettuce 3 oz. turkey, 1 slice low-fat cheddar cheese, 2 slices bread Work Hungry 363
    Potato chips, baked 1 small bag 150
    Water 16 fl. oz. —
    3 p.m. Chocolate bar 1 bar (5 oz.) Work Not hungry/ Bored 760
    8 p.m. Fried potato skins with cheese and bacon 4 each Restaurant/       Out with       friends Very hungry 667
    Chicken Caesar salad 2 cups lettuce, 6 oz. chicken, 6 Tbsp. dressing, 3/4 cup croutons 633
    Breadsticks 2 large sticks 226
    Apple pie with vanilla ice cream 1/8 of a 9-inch pie, 1 cup ice cream 638
    Soft drink 12 fl. oz. 136

    Total Calories = 3,930

    *Estimates are based on the USDA’s online tool that measures diet and physical activity (http://www.choosemyplate.gov).

    A blank version of the diary for you to copy and use is on page 9 of this document’s PDF file.

    Through your diary, you can become aware of the times and reasons you eat less healthy foods or more food than your body needs. This can help as you try to make different choices in the future.